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By Heart: Recipes to Hold Near and Dear
Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano
Growing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home.
In By Heart, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), breads (Hearty Seeded Rye Bread), butters (Calabrian Chili Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Frisée), simple sweets (Malted Milk Butter Cookies), and so much more.
Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.
Growing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home.
In By Heart, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), breads (Hearty Seeded Rye Bread), butters (Calabrian Chili Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Frisée), simple sweets (Malted Milk Butter Cookies), and so much more.
Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.
288 pages, Hardcover
Published April 15, 2025
134 people are currently reading
609 people want to read
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Displaying 1 - 27 of 27 reviews
May 4, 2025
Already a top three cookbook for me and I haven’t even cooked out of it yet
April 16, 2025
Finally a cookbook that is produce focused which isn’t full of really hard to source ingredients or annoyingly steppy recipes. There’s a tomato party menu!!! Need I say more?
This collection is thoughtfully collected staples that every friend group will enjoy. The recipes are written for the moments in your life you want to celebrate with food.
I love that the recipes have metric measurements too. I adore that the entrees are paired with sides. I’m thrilled there are 5 vegetable focused pasta recipes.
I can’t wait to cook through this book.
This collection is thoughtfully collected staples that every friend group will enjoy. The recipes are written for the moments in your life you want to celebrate with food.
I love that the recipes have metric measurements too. I adore that the entrees are paired with sides. I’m thrilled there are 5 vegetable focused pasta recipes.
I can’t wait to cook through this book.
June 25, 2025
Hailee and Chuck are my faveeee chef’s on tik tok so I had to get her cookbook! I’ve marked some recipes i want to try ❤️
November 23, 2025
I have never watched Hailee’s videos but enjoyed going through this book. She has a unique and warm writing style that is fun to read.
So far I have made three recipes. The roast was not a winner and felt like a lot of effort and ingredients that didn’t deliver on flavour. I loved the focaccia and meatball recipes, these were straight forward and delicious.
So far I have made three recipes. The roast was not a winner and felt like a lot of effort and ingredients that didn’t deliver on flavour. I loved the focaccia and meatball recipes, these were straight forward and delicious.
April 16, 2025
So many gorgeous pictures! This book has interesting and updated takes on classic comfort foods. Perfect for those who like simple but cheffy recipes with lots of flavor and freshness. There are also a lot more recipes than I expected, so a great value.
January 1, 2026
I knew I would like this cookbook when I saw the artichoke hearts on the cover, and indeed, this cookbook delivers on its promises of heartfelt recipes that are inventive and never boring while still being very easy to make on a weeknight. And the design of the book is gorgeous, with sunrise and sunset endpapers, lots of watercolor paintings to introduce each section, and eclectic groupings like Three Savory Snacks and A Brothy Intermission, with a whole section dedicated to the author’s Italian grandmother’s recipes. And indeed, this book is like flipping through a cobbled together, nostalgic family recipe Rolodex, calling back to old favorites like a French silk pie but adding twists (this version has earl grey in it!). I can’t wait to cherish this cookbook for years.
Little Gem Salad with White Bean Purée - this salad is so simple and thank God it is, because my appetite for it is limitless. It’s all because of the anchovies - they give the bean purée the umami flavor that means you have to have another scoop and another swipe with your crisp romaine lettuce. And that’s another piece of perfection - the juxtaposition of the fresh and light crunch of greens with the comparatively thick and heavy bean paste. And the more fresh herbs you heap on, the better. This has all the flavors of a Caesar salad, but amps them up to the next level, and skips the often stale croutons.
Earl Grey French Silk Pie - the author always makes this for her husband’s birthday, and after making it for this Thanksgiving I want it for my birthday too! She correctly eschews the traditional flaky crust, which is completely wrong for this kind of pie (a soapbox I will NEVER get off of), and calls for a chocolate graham cracker crust instead. The filling is a more nuanced, less sweet version of the classic, with just a tinge of the aromatic bergamot that marks earl grey. I thought perfection could not be improved, but I was thankfully wrong.
Chicken Fat Mashed Potatoes - decadence at its best. After rendering the fat of four chicken thigh skins, you use it to make the creamiest, savoriest mashies you’ve ever had. Definitely something to save for a special occasion because of its richness.
The one sour note here is that the delectable chicken fat makes a vegetarian dish omnivorous, but on the other hand, the recipe should probably be doubled as it makes quite a small quantity, so perhaps this makes it so there is enough to go round for the meat-eaters.
Tina’s chicken bake - we made this with the chicken thighs left over from the Chicken Fat Mashed Potatoes, and despite some initial doubts, each aspect came together beautifully, even the green herb sauce that seemed out of place. Catalano’s grasp of texture, taste, and balance between them is unparalleled. And who would have realized there was such a simple way to ensure the vegetables would be basted in the fat of chicken thighs? Genius to simply plop the chicken on top of the veggies to roast. This also came together in 20 minutes and then baked for an hour, so a really easy recipe for busy people.
My friend recommended me this cookbook as an alternative to THE WISHBONE KITCHEN, which has been making the rounds of tiktok and the bestseller list despite its corporate, sterile vibes (and it didn’t appear on a single best of year list which makes me feel vindicated). BY HEART has the skill, the ingenuity, the love of family and cooking and good food that bleeds through on every page. I can’t wait to try the Blueberry Pretzel Galette and homemade goat cheese ravioli and more!
Little Gem Salad with White Bean Purée - this salad is so simple and thank God it is, because my appetite for it is limitless. It’s all because of the anchovies - they give the bean purée the umami flavor that means you have to have another scoop and another swipe with your crisp romaine lettuce. And that’s another piece of perfection - the juxtaposition of the fresh and light crunch of greens with the comparatively thick and heavy bean paste. And the more fresh herbs you heap on, the better. This has all the flavors of a Caesar salad, but amps them up to the next level, and skips the often stale croutons.
Earl Grey French Silk Pie - the author always makes this for her husband’s birthday, and after making it for this Thanksgiving I want it for my birthday too! She correctly eschews the traditional flaky crust, which is completely wrong for this kind of pie (a soapbox I will NEVER get off of), and calls for a chocolate graham cracker crust instead. The filling is a more nuanced, less sweet version of the classic, with just a tinge of the aromatic bergamot that marks earl grey. I thought perfection could not be improved, but I was thankfully wrong.
Chicken Fat Mashed Potatoes - decadence at its best. After rendering the fat of four chicken thigh skins, you use it to make the creamiest, savoriest mashies you’ve ever had. Definitely something to save for a special occasion because of its richness.
The one sour note here is that the delectable chicken fat makes a vegetarian dish omnivorous, but on the other hand, the recipe should probably be doubled as it makes quite a small quantity, so perhaps this makes it so there is enough to go round for the meat-eaters.
Tina’s chicken bake - we made this with the chicken thighs left over from the Chicken Fat Mashed Potatoes, and despite some initial doubts, each aspect came together beautifully, even the green herb sauce that seemed out of place. Catalano’s grasp of texture, taste, and balance between them is unparalleled. And who would have realized there was such a simple way to ensure the vegetables would be basted in the fat of chicken thighs? Genius to simply plop the chicken on top of the veggies to roast. This also came together in 20 minutes and then baked for an hour, so a really easy recipe for busy people.
My friend recommended me this cookbook as an alternative to THE WISHBONE KITCHEN, which has been making the rounds of tiktok and the bestseller list despite its corporate, sterile vibes (and it didn’t appear on a single best of year list which makes me feel vindicated). BY HEART has the skill, the ingenuity, the love of family and cooking and good food that bleeds through on every page. I can’t wait to try the Blueberry Pretzel Galette and homemade goat cheese ravioli and more!
November 1, 2025
This... was fine? Didn't have lay-flat binding, and I just didn't find the recipes inspiring. The flavors and combos were all over the place, and it just really didn't feel like there was a cohesive vision, so the collection felt disjointed and lacking heart... ironic given the name of the book. I earmarked a few recipes, but not many.
October 24, 2025
love this girl and the way this cookbook is written! feels so warm & real!
June 14, 2025
I approached this book differently than I normally do. I usually read from cover to cover and then pick out a few recipes that sound interesting. I started reading the intro/about section but then I just started skimming the recipes. I made the first one before I even really read much of the book. While I didn’t make her MEC (Mortadella, Egg and Cheese) Sandwich (251), I did make the Jammy Onion-Tomato Spread that is a must condiment for this sandwich. (I used it on a bacon sandwich.) I would love to make that sandwich because that Jammy Onion-Tomato Spread is remarkable.
I then tried the Halibut Fines Herbes (149). I rarely cook seafood but I did have some halibut steaks in the freezer that needed used. This recipe was simple and fast. It was easy enough for a quick weeknight meal and it was delicious enough that we are still raving about it.
I paired the halibut with her Little Gem Salad with Garlicky White Bean Spread (83). While I thought it was a bit weird to put the salad on top of a bean spread, it worked well. I would totally make this salad again and I would totally use that bean spread for a dip.
So, after I made these three recipes, I delved into the book proper. As the blurb states, this is a book of beloved recipes that Catalano elevates to cheffy restaurant worthy ones. Sometimes chef-authored cookbooks can get a bit out-of-reach, but she keeps it real and simple. The end results look and taste very elevated and professional!
As I found with the MEC and the Little Gem Salad, there are very worthy dips and spread within the main recipes. She expounds on my findings:
This is a bit of a sneaky book: There are quite a few recipes within recipes, which makes room for fun mixing and matching. Use the sauce from the Spanish Zucchini Tortilla (page 110) on the BL Double T (page 255) in place of the toum for something a bit less garlicky and a touch more spiced. Sprinkle the rye crunchies from the Radicchio and Apple Salad with Rye Crunchies (page 76) onto your morning scrambled eggs for a nice textural component. Use the peach vinaigrette from the Charred Sweet Potatoes with Chunky Peach Vinaigrette (page 114) to bring simple grilled chicken thighs to a new, summery level. (16)
She goes on to talk about other combos with breads, crackers and spreads. (She does not mention that bean dip or onion jam though so I’m glad I am bringing those to your attention.)
Her “Equipment Essentials” section suggests a lot of chef staples including sharp knives, the “side towel,” and quart containers. From “Packing Your Pantry for Success,” she points out the staples but keeps it to your own preferences. It’s not a prescriptive list which I appreciated. There’s some Farmers Market notes and a few menus (which you know I love) before we get to the recipes.
The sections in the book are not the usually appetizers, entrées, desserts, etc. Hers is more inventive: Pickles, Condiments, and Dips; Three Crunchy Snacks; Salads: Some Lights, Some Heavy; A Quick Broth Intermission; Vegetables: From Everyday to CSA; Seasonal Pastas; Seafood: From the Lake to the Shore; A Few Meat Dishes; Pizza Night; Inspired by Tina: Italian American Favorites; Sourdough: A Crash Course; Breads and Butters; Fun Things Between Bread; and Sharable Sweets.
I do want to explain the Inspired by Tina section. Tina was her grandmother and first showed her “the joy of bringing people together with food” (187). The entire section is devoted to Tina’s recipes. You can plan an entire menu from this section alone, everything from an appetizer, salad, main, to desserts. My suggestion: Artichoke Gratin (198), Vinegary Iceberg Salad (194), Tina’s Chicken Bake (208), and Olive Oil Pineapple Upside-Down Cake (212).
I loved this book and would keep it checked out of the library indefinitely. (I’m pretty sure I owe a fine now.)
I then tried the Halibut Fines Herbes (149). I rarely cook seafood but I did have some halibut steaks in the freezer that needed used. This recipe was simple and fast. It was easy enough for a quick weeknight meal and it was delicious enough that we are still raving about it.
I paired the halibut with her Little Gem Salad with Garlicky White Bean Spread (83). While I thought it was a bit weird to put the salad on top of a bean spread, it worked well. I would totally make this salad again and I would totally use that bean spread for a dip.
So, after I made these three recipes, I delved into the book proper. As the blurb states, this is a book of beloved recipes that Catalano elevates to cheffy restaurant worthy ones. Sometimes chef-authored cookbooks can get a bit out-of-reach, but she keeps it real and simple. The end results look and taste very elevated and professional!
As I found with the MEC and the Little Gem Salad, there are very worthy dips and spread within the main recipes. She expounds on my findings:
This is a bit of a sneaky book: There are quite a few recipes within recipes, which makes room for fun mixing and matching. Use the sauce from the Spanish Zucchini Tortilla (page 110) on the BL Double T (page 255) in place of the toum for something a bit less garlicky and a touch more spiced. Sprinkle the rye crunchies from the Radicchio and Apple Salad with Rye Crunchies (page 76) onto your morning scrambled eggs for a nice textural component. Use the peach vinaigrette from the Charred Sweet Potatoes with Chunky Peach Vinaigrette (page 114) to bring simple grilled chicken thighs to a new, summery level. (16)
She goes on to talk about other combos with breads, crackers and spreads. (She does not mention that bean dip or onion jam though so I’m glad I am bringing those to your attention.)
Her “Equipment Essentials” section suggests a lot of chef staples including sharp knives, the “side towel,” and quart containers. From “Packing Your Pantry for Success,” she points out the staples but keeps it to your own preferences. It’s not a prescriptive list which I appreciated. There’s some Farmers Market notes and a few menus (which you know I love) before we get to the recipes.
The sections in the book are not the usually appetizers, entrées, desserts, etc. Hers is more inventive: Pickles, Condiments, and Dips; Three Crunchy Snacks; Salads: Some Lights, Some Heavy; A Quick Broth Intermission; Vegetables: From Everyday to CSA; Seasonal Pastas; Seafood: From the Lake to the Shore; A Few Meat Dishes; Pizza Night; Inspired by Tina: Italian American Favorites; Sourdough: A Crash Course; Breads and Butters; Fun Things Between Bread; and Sharable Sweets.
I do want to explain the Inspired by Tina section. Tina was her grandmother and first showed her “the joy of bringing people together with food” (187). The entire section is devoted to Tina’s recipes. You can plan an entire menu from this section alone, everything from an appetizer, salad, main, to desserts. My suggestion: Artichoke Gratin (198), Vinegary Iceberg Salad (194), Tina’s Chicken Bake (208), and Olive Oil Pineapple Upside-Down Cake (212).
I loved this book and would keep it checked out of the library indefinitely. (I’m pretty sure I owe a fine now.)
September 7, 2025
downgraded to 3 stars after actually making some of the recipes
lacking either texture or depth of flavor
lacking either texture or depth of flavor
December 11, 2025
This is a beautiful book, with a photo for every recipe! Also, I like that her recipes include everyday ingredients; most are a page, and her instructions are very clear. When she does get more complicated, like when making bread, she includes step-by-step instructions that include photos. Despite the overall deliciousness, there wasn't a ton in here for me. I love the tomato chapter (she lives in NJ and that's also reflected in some of the photos). The chicken tray bake is a keeper, and the sandwich chapter is very strong, with some unexpected combos. There isn't any nutritional information; there is very little meat and she includes chicken in the meat chapter. There is also a strong fish section, so this works for me but might disappoint others.
This is a solid book, it just didn't have enough for me to work into my regular rotation.
This is a solid book, it just didn't have enough for me to work into my regular rotation.
June 1, 2025
This is what happens when the kindest, most talented, and humble people create something from the heart. By Heart by Hailee Catalano really feels like cooking alongside a friend who just gets it. I’ve made several recipes already, and they’ve all been ridiculously good. The kind of meals that make you pause and appreciate the simple things.
Right now, my top favorites are the Lemony Cauliflower Chicken and Rice Soup, the Ditalini and Peas in Parmesan Broth, and the Pastina and Mini Meatball Soup. They’re comforting, cozy, and just hit the spot every time.
Can’t wait to keep cooking through this book, especially once summer’s in full swing and the recipes start calling for fresh, ripe tomatoes. 🍅
Right now, my top favorites are the Lemony Cauliflower Chicken and Rice Soup, the Ditalini and Peas in Parmesan Broth, and the Pastina and Mini Meatball Soup. They’re comforting, cozy, and just hit the spot every time.
Can’t wait to keep cooking through this book, especially once summer’s in full swing and the recipes start calling for fresh, ripe tomatoes. 🍅
September 24, 2025
Out of my norm to review a cookbook here, but I couldn’t be more pleased with a cookbook. Hailee blew it out of the water in my opinion, as someone who loves quality food and flavors, but wouldn’t consider themself a total chef. The recipes are easy to follow, bring out the best in the ingredients used, and still offer a lot of complexities that make for really unique and flavorful dishes. Aesthetically speaking, this book is organized wonderfully and it’s really beautifully created! I’m so excited to have it in my collection. Not surprised at all by how much I’d love her book, as I love her social media content too!
January 1, 2026
A really gorgeous looking cook book with nice photos and relatively clear instructions. However, the ingredients are very USA focused which limits its international usability. I feel that some of the ingredients could be generalised. For example, instead of Halibut just say flakey firm white fish. Or instead of Yukon Gold potatoes just say white potatoes! every recipe is also very specific about which types of chilli's/peppers to use - most of which we can't even get in Australia. While I really wanted to love this book it put a sour taste in my mouth as the USA is not the centre of the world.
June 18, 2025
The author is a chef (attended culinary school) with a social media presence. None of the recipes seem original and some of them seem way too complex. I feel several recipes would be improved with the idiom less is more. Quite a few ingredients are not available in a lot of markets A positive about this cookbook is that a lot of recipes have a photo (but I expect a photo of every recipe from someone who posts images & makes a living on social media). If you are one of her followers, you might want to add this to your cookbook collection.
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October 18, 2025feels odd to log a cookbook on goodreads, but i adore hailee’s recipes so much that i simply have to!!!!! she is also probably my favourite internet presence. her and chuck’s cooking videos genuinely brighten my day whenever i see them. anyways, back to the book - if i had to rec one recipe, the smoky carameli[s]ed shallot dip is to die forrrrrr! such a stunning cover too, can’t wait to own this forever!!!!!!
April 25, 2025
Never thought a cookbook would make me cry, but here we are! What a beautiful collection of stories, recipes, and photos— it’s so evident that this project has been a labor of love. I can’t wait to make each and every recipe!
See you at the SF stop on the book tour 🙂
See you at the SF stop on the book tour 🙂
May 10, 2025
Five stars for presentation, this is a beautiful book with great photos and achievable recipes. It’s nicely formatted and has good info in the introduction for beginners. This cookbook would be a lovely gift.
May 30, 2025
I really enjoyed this cook book. The photos are beautiful. The recipes are exciting while also seeming achievable. Also the texture of the cover and each page was a sensory dream. Probably my favorite part which is saying something bc I REALLY enjoyed several parts of this book
September 23, 2025
Haven’t tried any recipes but I love Hailee’s YouTube videos. The cover material for this book feels lovely to hold, it’s a fun texture.
She writes “from the heart” and she really likes fennel and anchovies!!
She writes “from the heart” and she really likes fennel and anchovies!!
December 1, 2025
I borrowed this from the library to see if it was worth buying and I think it is. Most of these recipes seem approachable and accessible. The book itself is beautiful and the writing evokes a lot of personality.
April 22, 2025
Such an amazing storyteller. So excited to cook through her dinner party menus!
April 28, 2025
I've been looking forward to reading this for years and it was absolutely worth the wait. It's books like these that make me even more excited about food.
April 28, 2025
So touching and so exciting. Welcome to my new personality and the fuel for many many dinner parties to come
May 15, 2025
Hailee is a chef (now a favorite) that I discovered on TikTok & I’m thrilled that she wrote this cookbook—love her recipes!
June 22, 2025
Cookbook - but I love reading them!
November 9, 2025
Wow je savais pas qu'il y avait aussi les livres de cuisine. New level unlocked!!!!!!!
Displaying 1 - 27 of 27 reviews