“What's for dinner?” is a question we all know well. But David Nayfeld, executive chef and co-owner of Che Fico has some ideas for you. Check out our latest cookbook review: Dad. What's For Dinner?

Whether we have a love of cooking or do it out of duty, we share one thing in common: The need to sort out what’s for dinner.

As executive chef and co-owner of Che Fico in San Francisco, David Nayfeld seamlessly combines his personal perspective as a dad with his experience in Michelin-starred kitchens to bring us a brilliant book — Dad, What’s For Dinner? — geared toward anyone who needs to feed their family fast. 

Upon flipping through the pages, I loved how Nayfeld employs batch cooking techniques, think cook once, eat at least twice! This approach is a great way for busy parents (or anyone, really) to make the most of their time in the kitchen.

Nayfeld has cooked in some impressive kitchens — from Eleven Madison Park in NYC, Joel Robuchon in Las Vegas, to Aqua in San Francisco. And he’s been at the helm of many a ‘family meal’ for his team at the various restaurants he’s worked in. As he mentions in his introduction, those countless meals taught him the importance of “both thrift and haste.” It sounds like the perfect scenario to give us busy parents and caregivers a leg up in the dinnertime game. 

Below are a few of the recipes I tested out. The publisher gave us some to share; they’re linked below. Happy dinner-solving! 

Breakfast

Dinner isn’t the only thing on the table in this thoughtful book. Here’s what I made from the Breakfast chapter. 

Lazy Weekend Pancakes, page 23
What did I love about this recipe? Whole wheat flour instead of white flour makes these pancakes healthier and heartier. Plus, the addition of white vinegar made for a much fluffier pancake than I usually make. What I didn’t love was using so many bowls!!! However, like the title suggests, this is most definitely something you want to make when time is on your side. Get the recipe: Lazy Weekend Pancakes

Joint Custardy French Toast, page 25
This is by no means a grab-and-go breakfast for a busy weekday morning. But if you’re up for it on a slower morning, you have GOT to try this. We all know French toast, but this is the finest example of what taking your time with a recipe can yield: the toast is SO creamy and rich. It’s an absolute WINNER.

Batch Cooking

This chapter is all about maximizing your hard work in the kitchen. Making one large batch of something that can be enjoyed right away and then frozen for another time just makes sense for busy families.

Ragu Genovese, page 41
As far as I’m concerned, this recipe is a really big deal. The beef shank called for in the recipe was something I had to special order from my local butcher — not something they regularly stock. And, I mean, I get it. It does look like something on the Flintstones might buy! But, having said that, this ragu is legit delicious. It also makes a ton, so you will be filling your freezer full of this luscious, rich and authentic sauce. I served it with fettuccine the day I made it, then made a lasagna for the freezer with some of the leftovers. The rest is frozen in containers, ready for a quick and satisfying dinner on a cold winter’s night.

Soups & Stews

When the temperatures dip, we all seek a bit of comfort in the form of a rich and hearty bowl. This chapter certainly filled my family up. 

Turkey Chili, page 65
We can say it, there’s nothing absolutely earth-shattering in this basic turkey chili recipe, but that’s not to say that this recipe isn’t everything I could want on a cold, windy and blustery day. The spice mix is the perfect family-friendly blend; however, I did add some cayenne pepper to mine. This came together quickly and freezes well, too. Get the recipe: Turkey Chili

Jewish Mother’s Chicken Soup, page 67
This recipe comes under the “Project Cooking” banner in this book, and it is that. It will take you some time, but the result is a deeply soul-satisfying soup that will most likely cure whatever ails you. I’ve made plenty of chicken soup in my time, but have never added lemon juice. That was new to me. This soup is rich, so the hit of acid from the lemon juice brought it into perfect balance. The recipe makes a really big batch, which is, again, perfect for putting away in the freezer for when you are feeling under the weather or need a cozy warm-up. 

Pasta

Have I ever told you that I love carbs? Here’s what I tried from the Pasta chapter. 

Spicy Rigatoni with Tomato, Cream & Roasted Peppers, page 85
Honestly, I had to look up what a “rondea” is. It’s listed under equipment for this recipe. And you know what I found out? It’s a pan, just a pan. So don’t let the fancy name stop you from making this simple and really delicious pasta meal. The earthy smokiness of the roasted peppers combined with the cream in the sauce is really a match made in heaven. 

Meat, Fish & Poultry

And of course, some protein to round out the dinner plate sounds good to me. I loved experimenting with these recipes. 

Miso Honey Mustard Baked Chicken, page 140
Can I call a marinade sassy? Because to me, that’s what it is and I absolutely loved it. The marinade is also used as the dressing for the salad, which goes back to Nayfeld cook-smart approach. This dish is so simple and so impactful! If you’re not acquainted with miso, please make this your first date with the incredible, umami-rich paste. This recipe is an easy and quick dinner if you exclude the overnight marinating time and will become a family favourite.

The Best Fricking Meatloaf in the World, page 173
Listen, the recipe name said what it said! I thought I knew my way around a meatloaf, but let me tell you, I learned so much making this recipe! Using lean beef, adding cooked garlic and onions, then over-mixing the whole thing is the key to a sticky texture that makes the loaf hold together. All those other meatloaves I’ve been making? They’re done. We’re only making this one in my house from now on!

Excerpted from Dad, What's For Dinner? © 2025 by David Nayfeld. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.