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Antoni: Let’s Do Dinner Review — Big-Flavor Weeknight Meals You’ll Actually Cook

ByInnoVirtuoso

If your weeknights swing between “I should cook” and “where’s the takeout app,” Antoni Porowski’s Let’s Do Dinner might be the nudge you need. This follow-up to his New York Times bestseller, Antoni in the Kitchen, promises exuberantly easy dinners with clean protein, loads of vegetables, and the kind of “splurge” carbs that make Tuesday feel like Friday. The claim sounds almost too good—minimal pans, short shopping lists, and food that still feels special. But does it deliver?

I cooked through the book with real-life constraints: a cramped kitchen, limited time, and a desire to eat well without turning dinner into a second job. Below, you’ll find what’s inside, who this book fits best, the flavors and techniques that make it hum, plus buying tips and how it stacks up against other weeknight bibles. Stick around for the FAQs at the end if you’re still deciding.

Meet the team behind the recipes

Let’s Do Dinner is a collaboration. Antoni Porowski, known for his warm, pragmatic kitchen mentoring on Netflix’s Queer Eye, brings the approachable voice and practical flavor instincts. He’s joined by cookbook pro Mindy Fox, whose recipe development chops ensure the dishes work for busy home cooks. Photographer Paul Brissman rounds out the trio with bright, inviting shots that remind you real dinners can be beautiful without being fussy.

That pairing—relatable ideas with professional guardrails—is a big reason the book works in everyday kitchens. You can sense the test-and-tweak rigor behind the recipes, but the tone remains welcoming, not precious.

Who this cookbook is for

If you want dinners that feel fresh and satisfying but don’t require a weekend’s worth of prep, you’re in the right place. Let’s Do Dinner is perfect for:

  • Busy professionals and parents who need short ingredient lists.
  • Beginner-to-intermediate cooks who want reliable wins.
  • Health-conscious eaters who prefer protein- and veg-forward plates with thoughtful carb moments.
  • Hosts who love casual entertaining that doesn’t destroy the kitchen.

It’s also a great pick if you like versatile frameworks—think chicken you can turn into nachos, grain bowls that switch from vegan to “add an egg and some feta,” and pasta that hits creamy comfort without heavy fuss. Want to try it yourself? Check it on Amazon.

What’s inside: Flavor-first dinners, streamlined

Antoni’s core promise is deceptively simple: satisfying meals that don’t snowball into sinkfuls of dishes. The book leans on three pillars:

  • Lean, quick-cooking proteins (think chicken, fish, eggs, steak).
  • A parade of vegetables to keep plates colorful and varied.
  • Strategic carbs—pasta, potatoes, tortillas—used with intention.

The master trick here is layering flavor without layering complexity. Sauces and condiments do heavy lifting: harissa butter, tangy dressings, lemony yogurt, good olive oil. It’s the kind of everyday “flavor ROI” that makes basic proteins sing.

Standout recipes (and why they work)

  • Pulled chicken nachos: Familiar, crowd-pleasing, and cleverly efficient. Poach or roast chicken, shred it, then layer with melty cheese, quick-pickled onions, and fresh toppings. A small note for safety: if you’re cooking chicken from scratch, aim for the USDA’s safe internal temp of 165°F for poultry; here’s the official guideline.
  • Pasta carbonara with scallions and peas: Purists might balk at the peas, but weeknight cooks will cheer. The scallions add gentle allium bite, the peas pop with sweetness, and the result is a lighter carbonara that still scratches the “creamy pasta” itch. For technique nerds, this aligns with the classic method of tempering eggs off-heat to avoid scrambling; if you want a deep dive on carbonara fundamentals, Serious Eats has a great breakdown.
  • Pan-seared steak with harissa butter and crispy potatoes: A lesson in “one small twist.” The harissa butter adds smoky heat and gloss; crispy potatoes offer satisfying crunch. It’s steak night, sharpened.
  • A rousingly flavored vegan grain bowl: Bright, built on texture contrasts, and engineered for pantry flexibility. This is where Antoni’s produce-forward approach shines—roasted veg, punchy dressing, crunchy topper, plus a protein swap if you want one.

These recipes feel workable even on tired evenings because they respect your time and still taste celebratory. Ready to upgrade your weeknight rotation? See price on Amazon.

Pantry plays and “secret weapons” for speed

Let’s Do Dinner keeps the grocery list short, then multiplies flavor with a few efficient tools. Here are the “secret weapons” you’ll see on repeat:

  • Harissa, gochujang, and other chili pastes for instant depth.
  • Citrus (lemon, lime) for acid and brightness.
  • Fresh herbs as an ingredient, not a garnish—think fistfuls of cilantro, basil, parsley.
  • Good canned staples: chickpeas, tomatoes, olives, anchovies.
  • Yogurt, tahini, and miso for creamy, savory sauces that don’t simmer for hours.

These line up with evidence-based healthy eating patterns that emphasize vegetables, plant-forward fats, and lean proteins; if you’re curious about building balanced plates, the Healthy Eating Plate from Harvard T.H. Chan School of Public Health is a helpful visual.

The result: you move fast without tasting basic. A squeeze of lemon instead of a long-simmered sauce. A spoon of chili paste where you’d otherwise start a separate pot. That’s how “weekday easy” becomes “weeknight delicious.”

Design and usability: A cookbook you’ll keep open on the counter

Paul Brissman’s photography hits the sweet spot—bright, natural, and aspirational without screaming “restaurant.” Layout-wise, the recipes focus on clarity: clean ingredient lists, steps that fit on a page, and visual cues that help you see where you’re going. The tone reads like a friend by your side, not a chef barking orders.

A design detail I appreciated: recipes prioritize momentum. You’re rarely sidelined by a long marinade or a multi-hour braise. When a step runs longer—say, oven-crisping potatoes—it’s framed as largely hands-off time so you can toss a salad or set the table.

Buying guide: formats, feel, and how to choose

Let’s Do Dinner launched in 2021, which means you’ll find it in multiple formats: hardcover, eBook, and sometimes audiobook companions. Which one’s right for you?

  • Hardcover: Best for kitchen use and gifting. It lays flat, survives splashes, and invites margin notes.
  • eBook (Kindle, etc.): Ideal for small kitchens and travelers. Searchable ingredients and instant delivery help if you cook spontaneously.
  • Library or digital loan: A great test-drive before buying; if you flag a dozen recipes, you’ll know it’s purchase-worthy.

If you cook most nights and like a dependable reference you can leave open while you chop, the hardcover pays for itself in “cost per use.” If you’re more of a weekend try-it-out cook, an eBook might be perfect. Compare formats and delivery options here: View on Amazon.

How it compares to other weeknight cookbooks

  • Versus Antoni in the Kitchen: The earlier book feels broader, like a portfolio; Let’s Do Dinner is narrower, faster, and more weeknight-driven. If you want a focused dinner engine, pick this one.
  • Versus Melissa Clark’s Dinner: Changing the Game: Clark’s book is a modern classic for flavor-forward weeknights, often leaning into spices and global riffs. Antoni’s version is slightly more minimal in ingredients, with an emphasis on clean proteins and everyday produce. Both are excellent; Antoni may edge out for newer cooks or small-kitchen setups.
  • Versus Salt, Fat, Acid, Heat: Samin Nosrat’s masterpiece is a technique-and-principles education, not a quick-dinner manual. Read it to become a better cook; grab Antoni’s when you need dinner fast. If you want inspiration alongside recipes, supplement with New York Times Cooking for a constant stream of tested ideas.

Bottom line: Let’s Do Dinner earns a spot next to your range if you crave doable, craveable meals with minimal friction.

Tips to get the most from Let’s Do Dinner

A cookbook is only as good as your plan of attack. Here’s how to turn Antoni’s ideas into weeknight wins:

  • Pre-game your pantry once: Stock harissa, a couple vinegars (red wine, sherry), lemons, olive oil, tahini, and one “finishing salt” you love. These show up constantly.
  • Batch-protein strategy: Poach or roast chicken on Sunday; use it for nachos, salads, grain bowls, and quick wraps. Shredded chicken keeps 3–4 days refrigerated.
  • One new veg trick per week: Roast broccoli until super crisp; shave raw Brussels sprouts for a lemony salad; blister snap peas in a hot pan with sesame oil.
  • Use micro-upgrades: Toasted nuts over salads, herb stems in dressings, citrus zest on everything—small moves, big payoff.
  • Track keepers: If a recipe becomes a family favorite, mark it and repeat it. Repetition beats novelty on weeknights.

If you like to cook along with a trusted guide and build a repeatable routine, this is your move. Want to cook along this week? Shop on Amazon.

What surprised me (in a good way)

  • Vegetables aren’t an afterthought. They’re front and center—even in comfort dishes—so you never feel like you’re “adding veg” at the end.
  • The flavor arcs are punchy yet simple. A single condiment becomes a theme for the plate.
  • Flexibility is baked in. Many recipes include swaps (protein choice, carb options, dairy/no-dairy) that keep you cooking from the fridge, not a rules list.

Here’s why that matters: when a cookbook respects your constraints, you cook from it more. And the more you use it, the more it pays you back in skill and calm.

Pros and cons

Pros: – Short ingredient lists, big flavors. – Real weeknight timing, minimal pans. – Clear voice and photography that guide without intimidating. – Built-in flexibility for dietary preferences. – Entertaining-friendly dishes that scale.

Cons: – Purists might side-eye twists on classics (e.g., peas in carbonara). – If you want long weekend projects or elaborate baking, this isn’t that book. – Some ingredients (harissa, gochujang) may require a first-time shop if your pantry is bare.

Is Let’s Do Dinner worth it?

If you cook 2–3 nights a week and crave variety without chaos, yes. Consider “cost per dinner”: even if you cook 10 recipes from the book over a couple months, the investment feels modest—and you’ll likely repeat favorites enough to drop that “cost per use” further. Support our work by shopping here: Buy on Amazon.

One more angle: skill compounding. Repetition with the same flavor frameworks (acid + heat + herb, creamy + crunchy + fresh) makes you a faster, more instinctive cook. That’s a lasting return that outlives any single dish.

Frequently asked questions

Q: Is Let’s Do Dinner beginner-friendly? A: Very. Steps are clear, ingredient lists are short, and the tone is inviting. If you can comfortably chop an onion and cook pasta, you’re set to succeed.

Q: Are the recipes healthy? A: The book emphasizes lean protein, vegetables, and smart carbs. It isn’t a “diet” cookbook, but it aligns well with balanced-eating guidance like the Healthy Eating Plate. As always, portion size and sides matter.

Q: Will I need special equipment? A: No specialty gadgets. A good knife, a large skillet, a sheet pan, and a medium pot will get you through most recipes. A microplane for zest and grating is a nice-to-have.

Q: Can I make the recipes dairy-free or gluten-free? A: Many are naturally adaptable—swap yogurt sauces for tahini or olive oil dressings, choose gluten-free pasta or tortillas, and lean on rice or potatoes for carbs. The book offers helpful swaps to guide you.

Q: How long do the recipes take? A: Most fall in the 25–45 minute window, with occasional hands-off roasting. That’s by design—weeknight timing is a core promise here.

Q: Are the ingredients easy to find? A: Yes. You’ll see supermarket staples plus a few globally inspired condiments like harissa or gochujang, now common in many grocery stores. If not, most can be found online or substituted.

Q: Is there nutrition information? A: The book doesn’t center on macros. If you need detailed nutrition data, you can plug recipes into a trusted calculator or follow general healthy plate guidance from sources like Harvard T.H. Chan School of Public Health.

Final takeaway

Let’s Do Dinner is a smart, good-spirited weeknight playbook: short lists, bold flavors, and flexible frameworks that make cooking feel rewarding, not relentless. If you’re looking for a cookbook that meets you where you are—and nudges your dinners from “fine” to “oh hey, delicious”—this is a strong, dependable choice.

If you liked this review and want more hands-on, no-fluff cookbook breakdowns, stick around—subscribe for the next taste test, tips, and weeknight wins.

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InnoVirtuoso

Hello there! I'm passionate content writer navigating the digital landscape. With a deep love for words and an insatiable curiosity about technology.

With 10 years of experience in IT field, I write mostly about emerging tech, sharing news, informational articles and covering other topics I find interesting.

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