Yum or YUCKKKK! Cookbook Review
Make Do with What You Have by Kardea Brown
Make Do with What You Have by Kardea Brown
There’s something kind of wild about realizing you’ve been cooking for years… but you’ve never really cooked from a cookbook.
That was exactly where I was when I opened Make Do with What You Have—and honestly, it shifted the way I think about cooking altogether.
I already know how to cook. I cook instinctively. I remix, I adjust, I trust my palate. But this was my first time sitting down and letting a cookbook lead dinner from start to finish. And what I realized quickly is that cookbooks aren’t just about learning how to cook—they’re about learning how to cook food that tastes like you didn’t cook it.
That first night? I felt like I was at a restaurant.
Follow along with Kardea Brown on Instagram for recipes, behind-the-scenes moments, and Southern food inspiration.
First Dish: Easy Shrimp Scampi
(aka not just “butter garlic shrimp”)
The very first thing I made was the Easy Shrimp Scampi—and here’s a confession:
I realized I’ve never actually made shrimp scampi before. I’ve made butter garlic shrimp plenty of times, but this was different.
This was layered. Bright. Balanced. The kind of dish that feels intentional without being fussy.
I also didn’t have spaghetti noodles on hand, so I did exactly what the book encourages—you make do with what you have. I swapped in penne, and the dish didn’t miss a beat.
I did add a small, very-on-brand upgrade:
Snow crab meat folded in gently
A light sprinkle of Old Bay
Finished with real triangle-cut Parmesan, shaved over the top
What I loved is that the recipe held up. The flavors didn’t get muddy. The brightness stayed intact. It welcomed the additions without losing its identity—and that’s how you know a recipe is solid.
Yum or YUCKKKK! verdict: YUM.
Going In Confident: Chicken & Sausage Gumbo
After that first win, I went straight into the Chicken and Sausage Gumbo—another first for me. I’d never made gumbo before, and I’d never even bought the type of sausage the recipe calls for. I honestly thought my market didn’t carry it… turns out it does—it’s just not in the breakfast sausage section 😅.
Once I found it, everything clicked.
The gumbo was rich, comforting, and deeply satisfying—the kind of dish that fills the house with smell and confidence. This was food that made you feel like you knew what you were doing, even if it was your first time.
The Next-Day Remix (No Food Left Behind)
The next day, I did what I always do.
I looked at what was left and said, we’re not wasting anything.
I added shrimp and lump crab meat to the leftover gumbo, hit it with a touch of Old Bay, and suddenly it was acting brand new. Not leftovers—a remix.
This is where the cookbook’s title really landed for me. It’s not just about stretching ingredients—it’s about trusting yourself, respecting the food, and letting good recipes evolve with you.
Why This Cookbook Works (Even If You Already Know How to Cook)
What surprised me most is how well this book speaks to both audiences:
If you’re learning to cook, it builds confidence without intimidation.
If you already know how to cook, it reminds you why cookbooks still matter.
These recipes aren’t rigid. They’re thoughtful. They invite you in instead of boxing you out. They taste like care, not rules.
Final Take
This cookbook is a must-have.
It opened my eyes to the world of cookbooks in a way I didn’t expect—and reminded me that even when you “already know how to cook,” there’s still magic in letting someone guide you through a meal.
Yum or YUCKKKK!
This one’s a YUM all day.
This is one I’ll keep cooking from.
Buy Make Do with What You Have here
