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Half Baked Harvest
Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals
"125 all-new, soul-satisfying, easy recipes with a healthy spin from the New York Times bestselling author of Half Baked Harvest Super Simple. Half Baked Harvest Book 3 delivers more of Tieghan's trademark simple, wholesome decadence with 125 all-new recipes for food that everyone can feel good about. This time around, the recipes are just as easy as her last cookbook, Half Baked Harvest Super Simple, but they also bring a new, good-for-you feeling to the table. With a greater emphasis on balancing rich comfort with lighter ways of amping up flavor, Tieghan's signature style takes on a more health-conscious (or healthyish) attitude, such as swapping half of the pasta for a lasagna with zucchini ribbons. Tieghan is a pro at creating recipes to light up all your senses. The food here--including Crispy Baked Proscuitto Breakfast Cups, Giant Twisted Spinach and Artichoke Soft Pretzel, Oven-Baked Chicken Parmesan Melt, and Blueberry-Lavender Cake--doesn't just taste good. It's also fun to cook, makes the whole kitchen smell fantastic, and looks absolutely beautiful. Each recipe is accompanied by Tieghan's stunning photography that brings the food to life and transports you to her cozy kitchen in the snowy Colorado mountains"--
288 pages, Kindle Edition
First published March 29, 2022
538 people are currently reading
4958 people want to read
About the author
Tieghan Gerard
9 books344 followersTieghan Gerard is a food photographer, stylist, recipe developer, and author of the Half Baked Harvest Cookbook and Half Baked Harvest Super Simple, a New York Times bestseller. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes. She believes every diet should include a little bit of chocolate because balance is the key to life!
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Displaying 1 - 30 of 175 reviews
August 24, 2022
While I do like some recipes in here and will cook them, and others which are promising after I make some adjustments and eliminations, I've got some problems.
Firstly, Gerard's cookbook recipes are better vetted than her blog ones, which tend to be massively over-seasoned and overly fattened. The more ingredients called for, especially in something that should be a simple dish, it's a red flag. She also lists expensive, risky to make or hard to find ingredients quite often: whole wheat pastry flour, pink himalayan sea salt, browned butter - in this book the main offender is raw honey, which is in nearly every recipe. This book has *some* very good, simple recipes that are somewhat healthy and others that can be made healthy after some substitutions or eliminations, so I don't see how this fits the book's title of being balanced and "feel-good", which implies healthy. One example is the Candied BLT with brown butter aioli, which makes my stomach hurt just thinking about it. Or the reuben sandwich that has soy sauce. Or so many of the seafood recipes being drenched in cream sauces or super sugary glazes. A massive problem I have with her recipes is her use of only salted butter in everything, and then adding extra salt. This is especially terrible in baking recipes, as salted butter contains more moisture than unsalted, and baking with it will cause the recipes to fail or turn out not quite right. Example: the salty chocolate pretzel rye cookies. They contain salted butter, pink sea salt, salted pretzels, and then topped with more sea salt! The brown sugar tahini shortbread is a very obvious rip-off of Alison Roman's chocolate chunk shortbread (apparently snitching recipes has been a problem, which doesn't surprise me given her output of 4-5 recipes a week on her blog).
On another note, I've noticed that she has an obsession with all things "creamy, buttery, cheesy, saucy" etc and uses these words so liberally throughout her recipes that it's off-putting, and uses those fatty ingredients to excess, while she herself suffers from a very obvious eating disorder and doesn't eat her own food. The pictures of her in the book have been very heavily edited, but it can't disguise how emaciated she is.
Firstly, Gerard's cookbook recipes are better vetted than her blog ones, which tend to be massively over-seasoned and overly fattened. The more ingredients called for, especially in something that should be a simple dish, it's a red flag. She also lists expensive, risky to make or hard to find ingredients quite often: whole wheat pastry flour, pink himalayan sea salt, browned butter - in this book the main offender is raw honey, which is in nearly every recipe. This book has *some* very good, simple recipes that are somewhat healthy and others that can be made healthy after some substitutions or eliminations, so I don't see how this fits the book's title of being balanced and "feel-good", which implies healthy. One example is the Candied BLT with brown butter aioli, which makes my stomach hurt just thinking about it. Or the reuben sandwich that has soy sauce. Or so many of the seafood recipes being drenched in cream sauces or super sugary glazes. A massive problem I have with her recipes is her use of only salted butter in everything, and then adding extra salt. This is especially terrible in baking recipes, as salted butter contains more moisture than unsalted, and baking with it will cause the recipes to fail or turn out not quite right. Example: the salty chocolate pretzel rye cookies. They contain salted butter, pink sea salt, salted pretzels, and then topped with more sea salt! The brown sugar tahini shortbread is a very obvious rip-off of Alison Roman's chocolate chunk shortbread (apparently snitching recipes has been a problem, which doesn't surprise me given her output of 4-5 recipes a week on her blog).
On another note, I've noticed that she has an obsession with all things "creamy, buttery, cheesy, saucy" etc and uses these words so liberally throughout her recipes that it's off-putting, and uses those fatty ingredients to excess, while she herself suffers from a very obvious eating disorder and doesn't eat her own food. The pictures of her in the book have been very heavily edited, but it can't disguise how emaciated she is.
April 24, 2022
I’m one of those people that loves to read cookbooks cover to cover, and this one didn’t disappoint! Gorgeous photography with beautiful layouts and detailed instructions. I loved her little anecdotes that accompanied each recipe and I appreciated the swaps she offered for different ingredients. I’m a half baked harvest fan for life!
March 29, 2022
I love this authors Instagram page. Always filled with fantastic recipes that always come out as expected. I forgot I preordered this. When it arrived in the mail today it felt like Christmas 🎄. Paging through I see almost every recipe I will want to make. Made a delicious dinner from it already tonight. Her other cookbooks are fantastic too. Five stars 🌟
October 20, 2022
I actually find this cookbook to be less healthy than the others. A decent amount of it is breaded or oven fried, which is also hard to re-heat and seems to be more for a special occasion than something you’d eat every day. I have checked out other cookbooks, but I’ve found that Every Day has a lot of very similar recipes to the others. These similar recipes are technically different but they’re the same concept and not unique. I’m kind of surprised that more readers haven’t mentioned it in their reviews. I listed just a few examples below:
- Dark Mocha Lava Cakes (Every Day) vs. Molten Chocolate Cakes with Whipped Vanilla Mascarpone (original)
- Sheet Pan Meatball Pitas with Garlic Fries, Tzatziki, and the Works (Every Day) vs. Gyros with Roasted Garlic Tzatziki and Feta Fries (original)
- Red Wine-Braised Short Ribs with Whipped Provolone Cauliflower (Every Day) vs. Roasted Garlic and Tomato-Braised Lamb Shanks with Parmesan Mashers (original). The ingredient list for the meats is almost identical
- Paprika-Rubbed Rotisserie Chicken (Super Simple) vs. Slow Roasted Sunday Chicken (every day)
I understand that there are only so many ways to prepare chicken, beef, etc., so it’s totally understandable that every once in a while you’ll have similar recipes, but I think the crossover here is a little too much. I notice a lot of crossover on the blog as well. I think this is largely because it’s difficult to produce so much content for the blog, as well as three cookbooks in five-ish years. This book feels rushed compared to books by other authors who spend a ton of time perfecting every single recipe as its own. I think they just need to be spread out a lot more.
- Dark Mocha Lava Cakes (Every Day) vs. Molten Chocolate Cakes with Whipped Vanilla Mascarpone (original)
- Sheet Pan Meatball Pitas with Garlic Fries, Tzatziki, and the Works (Every Day) vs. Gyros with Roasted Garlic Tzatziki and Feta Fries (original)
- Red Wine-Braised Short Ribs with Whipped Provolone Cauliflower (Every Day) vs. Roasted Garlic and Tomato-Braised Lamb Shanks with Parmesan Mashers (original). The ingredient list for the meats is almost identical
- Paprika-Rubbed Rotisserie Chicken (Super Simple) vs. Slow Roasted Sunday Chicken (every day)
I understand that there are only so many ways to prepare chicken, beef, etc., so it’s totally understandable that every once in a while you’ll have similar recipes, but I think the crossover here is a little too much. I notice a lot of crossover on the blog as well. I think this is largely because it’s difficult to produce so much content for the blog, as well as three cookbooks in five-ish years. This book feels rushed compared to books by other authors who spend a ton of time perfecting every single recipe as its own. I think they just need to be spread out a lot more.
February 21, 2023
Very disappointing. Nothing original, definitely not healthy, and just too "instagram." Like why is she posing awkwardly throughout the cookbook in various outfits? (Hint: she's sponsored.) But mostly, the recipes are just rehashed variations of previous cookbooks or her blog. Nothing unique about them, in fact, most she just adds extra fat or cheese and says "hey! this is new." Read real cookbooks by real chefs and skip this one unless you want to look at how to take food photography. Her photos are pretty. (Well the food ones, I really seriously don't get why she just keeps posing awkwardly for no reason on her property in various outfits.) I also can't get past the cult-ey vibe of her family of 10+ and the paragraph intros (mom just had ANOTHER BABY?!). Glad I got this from the library, because it's just a hard pass. I used to like her blog and recipes ten years ago, but they are not up to date with the world nowadays.
April 1, 2025
The recipes are creative and good. Lots of diversity in cuisine and really well seasoned dishes. I enjoyed the balance of indulgent recipes to healthy recipes. The prep time can be relatively misleading; however, if you are willing to put in the work, you will have a tasty plate! Tieghan is successful for a reason!
I must warn you…this book DOES NOT HAVE A TABLE OF CONTENTS. It does not sound like a big deal until you’d like to use it but WOW. It is amazing how much a two-page ordeal has made this book far less useful.
This book made me very grateful for table of contents.
I must warn you…this book DOES NOT HAVE A TABLE OF CONTENTS. It does not sound like a big deal until you’d like to use it but WOW. It is amazing how much a two-page ordeal has made this book far less useful.
This book made me very grateful for table of contents.
May 6, 2025
So I’m taking a page out of my friend Talkington’s book, she actually reads her cookbooks whereas I flip through them, find 1-2 recipes I like and then just stick to those. But now I own way too many and I think if I keep buying more without diving into them, my husband will put them in storage. So Riley, if you’re reading this, I got a ton of new recipes we are trying. My tested and true out of this one though is the cheesy beef, black bean and rice skillet on pg 217. It was the first real meal I made in my cast iron skillet and it made me feel like a badass taking the first bite.
December 5, 2023
Mom and I have made quite a few recipes out of this. So flawless and great if you want some great seasonal recipes.
She does have quite a few ingredients throughout that I don’t tend to use in my cooking (fennel seeds, pink Himalayan salt) but those are generally easy to adapt.
Really excited to purchase this in the future. For now I’ll return it to the library and borrow again in the spring.
She does have quite a few ingredients throughout that I don’t tend to use in my cooking (fennel seeds, pink Himalayan salt) but those are generally easy to adapt.
Really excited to purchase this in the future. For now I’ll return it to the library and borrow again in the spring.
December 13, 2024
This cookbook will help you eat with your eyes. Chef and food photographer Tieghan Gerard makes some yummy looking photos. Do her recipes stand up? Well I haven't made any but I'd try just about any of them if you put them before me.
Most ingredients have been heard of; just maybe not everyday in the pantry. It would be special shopping trip to get a few things but I would think an average cook would be able to make them. Just would depend if these recipes are for your taste buds.
Most ingredients have been heard of; just maybe not everyday in the pantry. It would be special shopping trip to get a few things but I would think an average cook would be able to make them. Just would depend if these recipes are for your taste buds.
April 15, 2022
the french toast recipe is better than many
eggs - milk - salted butter
vanilla - honey - cinnamon
nutmeg - himalayan salt - brioche
2 cups of fresh berries
honey - flaky sea salt
ricotta - honey - lemon zest
drizzle with maple syrup or raw honey
---
never a fan of muffins but she does one of the better jobs i've seen
her secret is use a mixture of fresh blueberries and then one adds in blueberry jam, so you get the right taste, and the proper moisture content, and no unpleasant texture
eggs - milk - salted butter
vanilla - honey - cinnamon
nutmeg - himalayan salt - brioche
2 cups of fresh berries
honey - flaky sea salt
ricotta - honey - lemon zest
drizzle with maple syrup or raw honey
---
never a fan of muffins but she does one of the better jobs i've seen
her secret is use a mixture of fresh blueberries and then one adds in blueberry jam, so you get the right taste, and the proper moisture content, and no unpleasant texture
March 27, 2024
I was looking for a new recipe the other day and ended up reading this entire book front to back. THIS COOK BOOK DOES NOT MISS. There is not a recipe I have made from this book that myself nor my family did not like. Delicious flavors from all over the world, easy to follow directions and produce that is not out of the ordinary or difficult to find. Tieghan even included delicious vegetarian options!
A few of my favorite recipes: honey roasted carrots with herb oil, spinach and pesto-stuffed butternut squash, cashew butter chicken, parmesean chicken saltimbocca with fried lemon caper sauce, cheesy beef/black bean and rice skillet, spicy basil beef bowl etc.
Not only is this cook book helpful but it is also beautiful with gorgeous photographs of Tieghan on her farm. This would make a great addition to any home as a gift for someone you love or even yourself :)
A few of my favorite recipes: honey roasted carrots with herb oil, spinach and pesto-stuffed butternut squash, cashew butter chicken, parmesean chicken saltimbocca with fried lemon caper sauce, cheesy beef/black bean and rice skillet, spicy basil beef bowl etc.
Not only is this cook book helpful but it is also beautiful with gorgeous photographs of Tieghan on her farm. This would make a great addition to any home as a gift for someone you love or even yourself :)
June 30, 2022
SO many fun recipes to try!
August 3, 2022
My favorite Half Baked Harvest cookbook to date (and one of my new all-time favorite cookbooks in general!)
May 5, 2022
I made the sweet and spicy ginger soy noodles! Pretty tasty! Subbed bok choy and spinach for the kale.
May 6, 2022
Got this from the library. Will copy out a few recipes, and hopefully give them a try. So, at this point I really have no idea how good the recipes are...so take my observations with a grain of salt.
The recipes do have a lot of ingredients, which often doesn't work for people on limited budgets. The photos were all a bit darker in tone, maybe giving a feel of Autumn, rather than everyday. And contrasting that Autumn feel were pics of the author at the intro to each chapter, mostly decked out in white, which kind of gave a Summer vibe. So don't know. Mixed feelings. Plus, do we really need to see that many photos of the author? Hopefully I'll try a recipe or two and change my mind about the two stars!
The recipes do have a lot of ingredients, which often doesn't work for people on limited budgets. The photos were all a bit darker in tone, maybe giving a feel of Autumn, rather than everyday. And contrasting that Autumn feel were pics of the author at the intro to each chapter, mostly decked out in white, which kind of gave a Summer vibe. So don't know. Mixed feelings. Plus, do we really need to see that many photos of the author? Hopefully I'll try a recipe or two and change my mind about the two stars!
April 20, 2022
I follow this account on Instagram, and the recipes are all so beautiful and sound so delicious. I wanted a whole cookbook full of them. I wasn’t disappointed. I marked so many to try, and I like how the author/creator/chef tries to create delicious flavors in ways that are healthier than the traditional versions of similar recipes. I also appreciate how she gives a variety of instructions based on different cookware & appliances that a kitchen might or might not have. I can’t wait to try the recipes out for myself!
March 30, 2022
Half Baked Harvest is my go to source for all the best flavorful and incredible recipes. I have all the cookbooks, but this one looks especially fantastic. I bookmarked almost every recipe and can't wait to get started! As with all her recipes, they are a bit more labor intensive and require a lot of ingredients you might not have on hand (such as tons of fresh herbs!), but they are WORTH IT. Best recipe creator ever!
February 20, 2025
Untested garbage. Made the Olive Garden inspired soup here it tasted like dish soap. The seasoning is off. If you read how Gerard develops her recipes it sort of makes sense since she's developing for the picture not taste. She also is sort of infamous for cultural appropriation as well, so it gives the book an icky-ish feel as well. If you're really interested variations of this slop can be find on her blog. She usually just ads coconut milk or pink salt and calls it a new recipe.
May 22, 2022
Some terrific recipes here. Not all of them are Gf or Df but most can easily be adapted.
August 2, 2022
Another beautiful book by Half Baked Harvest. I have her first two books and this one is just as wonderful and I cannot wait to cook/bake up these delicious foods. I did find it heavy on the comfort food or what I would call fall/winter eats so as summer is winding down I will be turning to the book for inspiration. I have found her recipes incredibly delicious but they do often have many ingredients and/or steps. I am happy she included the time to make the recipe in this book.
November 24, 2022
A gorgeous addition to my cookbook collection, with delicious recipes I will be having in the weeknight rotation. I have not made a single dud with her recipes and I love feeling more confident trying these inventive meals. I have not made every recipe in here yet, but I have poured over this book and lovingly bookmarked my favorites I have made and I am looking forward to making so many more of these lovely meals for my fam.
July 20, 2023
This is the ultimate fall cookbook! Some of the recipes I've flagged are pumpkin latte cake, zucchini sauce pasta, sweet potato pierogis, and bourbon chai among others. I'm considering buying this bc there are so many good recipes that also seem pretty do-able for the average person. Most recipes also include a little story explaining why they are significant to the author, and I found them to be really endearing.
October 23, 2023
would have given 5 stars, but unfortunately did not have the chance to make any of the delicious looking/sounding recipes. having said that, the photos are stunning, instructions straightforward, and am familiar with almost all of the ingredients. will be purchasing.
April 15, 2022
This went straight in the amazon cart and I wish I was eating everything in it right now!
May 12, 2022
We got this in the library this week, and now I need to buy it for myself!
July 6, 2023
I have to say this one is muchly easier and has fewer ingredients then her other books. I found her other cookbooks kind of overwhelming and I am an experienced cook.
January 7, 2026
I really enjoy reading cookbooks and thoroughly enjoyed this one and found multiple ideas for recipes I want to try soon.
May 21, 2023
My favorite of hers so far! I've made a few things from this already (most notably the cheesy beef skillet which was our fave) and none of them missed! Went back and read her other 2 as well.
December 20, 2022
My first Gerard cookbook. I savored reading it over a week.
August 6, 2022
Meh. Another beautiful perfect Instagram chick cookbook full of pictures of how beautiful and perfect she is and how beautiful and perfect her life is and food someone else probably cooked and styled for her. Complicated fattening recipes. Lost me at the beginning when she told me every kind of ingredient I had to buy (I agree but don’t tell me why I need butter, lady) and for eggs she had to mention her twelve chickens. Of course there’s a picture of her looking gorgeous and holding an equally beautiful and perfect chicken. No nutritional info. Tons of gluten. For rich white ladies who want to pretend to have her pretend life.
Probably good food but the whole thing just made me stabby.
Probably good food but the whole thing just made me stabby.
Displaying 1 - 30 of 175 reviews