Prepare feasts for the family in a flash with dump dinners
Getting a home-cooked meal on the table after a hectic day is easier than you think. Just turn to The Absolute Best Dump Dinners Cookbook, and discover easy comfort food recipes featuring ingredients that can be “dumped” into a pan, pot, or skillet.
What sets this cookbook apart:
75 simple and satisfying recipes—From the tangy bite of Sweet Orange-Ginger Chicken to the gooey comfort of No-Boil Mac and Cheese, discover an array of hearty, wholesome recipes that take less than 10 minutes to prep and are guaranteed to delight the whole family.
Pantry picks—This cookbook offers curated lists of ingredients, pantry staples, and supplies to keep stocked, ensuring you’re always ready to whip up a delectable dish.
Time-saving tips and shopping hacks—Make the most of your time in the kitchen with surefire tips for meal prep and planning, buying in bulk, ingredient substitutions, and more.
Stop stressing over mealtime, and discover new family favorites with The Absolute Best Dump Dinners Cookbook.
After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today’s health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan’s third preserving book use only unrefined sweeteners:
maple sugar and syrup
coconut sugar
dates
agave
honey
dried fruits and juices
. . . and less of them! The book is organized by sweeteners, and includes recipes like:
Sriracha-style Hot Sauce (using honey)
Date Pancake Syrup (with maple)
Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)
Fennel and Parsley Relish (sweetened with fruit juice)
Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It’s the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.
If you’ve been keeping up with my posts, then you know that I was recently widowed. Of all the things I needed to do in the months before my husband’s death, the one problem I never addressed was what do I cook now? I love to cook, but trying to downsize recipes gets tiring after awhile. Eating out gets expensive, making hamburgers or hot dogs gets old real quick. Eating salads and fried rice gets old even quicker. Then a bachelor friend of ours gave me a tip: get ramen noodles!
Expand your ramen repertoire with these inventive recipes in the bestselling cookbook series! Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life? In this collection, featured on the Today show and the Food Network, there are 101 answers to that question, with recipes for: * Creamy Chicken Noodle Soup * Summer Garden Soup * Zucchini Salad * Creamy Beef and Broccoli Noodles * Ramen Burgers * Chicken Alfredo * Pork Chop Ramen * Tuna Noodle Casserole * Garlic Noodle Sauté * Beer Noodles (the ultimate college crowd pleaser!) * Chinese Veggie Noodles * Corny Cheese Noodles, and many more
From a Food Network “favorite” chuckwagon cook turned celebrity a “collection of delicious, easy recipes and stories” (Ted Allen, host, Food Network’s Chopped).
Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier lifestyle with simple food anyone can do.
A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.
With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
“[Rollins] serves up the beans with a side of profundity and wit.” —Amy Thielen, author, The New Heartland Table
“You will want to make and eat every single one of these mouthwatering recipes.” —Amanda Freitag, chef and judge Chopped
“Takes me right back to my Southern roots. . . . This is the good life, and with my fast-paced world, I want to be there.” —Cat Cora, cohost Iron Chef America
Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times).
A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine.
As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen.
Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods.
“Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today
“Home-style Japanese cooking is demystified in this refreshing and informative cookbook.”—Publishers Weekly
New Jersey girl Amy Kaneko learned the art of Japanese cooking from her mother-in-law and sister-in-law after marrying into a Japanese family. In this cookbook, she shares what she learned, offering recipes for both family favorites and home versions of restaurant dishes. American readers will find a world beyond the familiar foods available in the US, and discover that they don’t need to go to a restaurant to enjoy this healthful, tasty cuisine. They’ll learn how to make home-style offerings like Gyoza and Tempura, as well as recipes that combine Japanese and Western influences such as Omu Rice, an omelet stuffed with tomato-y chicken fried rice.
In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with sections highlighting Japanese traditions, plus personal recollections on the author’s time living in Tokyo.
HC 5.0 out of 5 stars A great intermediate-level book Reviewed in the United States on January 27, 2009 Format: Paperback Verified Purchase I just bought a copy of this book because I was so thoroughly pleased with it when I borrowed it from my local library. I spent a school year living in Japan with a host family and a mother that loved to cook. I watched her cook and loved eating her food, and the basics I did not gather from watching her were filled in by this book. The beginning of the book does a GREAT job of explaining how to use and buy ingredients and tools. The photos in the book are really helpful, so much that I wish there were a few more, especially of the finished products. As far as recipes are concerned, I have tried four or five of them and all but one tasted absolutely amazing on the first try. That's far better luck than I have had with translating recipes and attempting them.
I am not sure I would recommend this book to people with absolutely no knowledge of Japanese food, but if you know Japanese food when you see it and want to learn some easy and good Japanese home cooking, this is a great tool.
Save money while making quick, easy, and delicious meals in your air fryer with these 175 low-cost, healthy recipes that are good for you and your wallet.
The “I Love My Air Fryer” Affordable Meals Recipe Book provides budget-friendly meals that are quick, easy, and delicious using only one kitchen appliance—your air fryer. Inside you’ll find 175 fool-proof air fryer recipes that cost less than $3 dollars per serving. Each recipe contains a cost estimate so you can easily stay on budget and manage food costs. You’ll also find beautiful photos, a guide to getting the most out of your air fryer, and practical, easy-to-follow ways to spend less and save big at the grocery store.
Kindle Customer 4.0 out of 5 stars Good ideas and many challenges Reviewed in the United States on September 7, 2022 Format: Kindle Verified Purchase I am just a beginner with using an air fryer so reading all these recipes has given me lots of ideas and challenges! Since I'll need to covert everything to gluten, dairy, and sugar free, I will have to experiment with substitute ingredients and hopefully, I'll be able to achieve good results! I was disappointed that several of the recipes used refrigerated biscuit dough? Haven't seen any gluten free subs so will have to try subbing; wish me luck!
Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, “the bowl” has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients.
Bowls of Plenty brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, Bowls of Plenty is a modern handbook for healthy and delicious cooking at home.
With its delectable recipes and charming girl-next-door tone, Homemade With Love is sure to be a welcome addition to the kitchens of longtime readers of the blog, In Jennie’s Kitchen. Jennifer Perillo has long written on the pleasures and importance of cooking from scratch, buying local, and eating at home. Jennie shares her love for her farmers’ markets and local purveyors while dishing out a hearty dose of practical culinary know-how for the working parent-or any busy cook.
Jennie has been writing online since 2006, and developing recipes for more than 15 years, even after the sudden death of her young husband, Mikey, in 2011. Gathering her family together around the table was her recipe for healing; though many things about her life have changed, her commitment to eating for nourishment-physical and spiritual-has not. A seasoned recipe developer and personal chef, Jennie has crafted shortcuts (like two homemade all-purpose baking mixes, used as a base for baked goods such as breads, muffins, and cupcakes) to make good eating just a little easier. Try recipes like Orange-Scented Waffles, Carrot Fennel Soup, Lentil Ricotta Meatballs, Drop Biscuit Chicken Pot Pie, Strawberry Blender Sherbet, and Lemon Buttermilk Doughnuts. Simple, soulful recipes for every meal of the day emphasize farm-fresh produce and whole foods. Jennie’s distinctive voice is an evangelist for eating close to home, lingering around the table.
Too often, home cooks fear that producing nutritionally sound meals means spending a lot of time in the kitchen, time that very few can afford to devote out of their already overcrowded and demanding daily work schedules. Perillo respects these boundaries, so she has invented some relatively speedy but appealing dishes that emphasize sound nutrition. Sherry vinegar and molasses help deepen vegetarian onion soup. Tacos recycle leftover roast chicken. A spaghetti dinner proves much less burdensome when the meatballs are frozen ahead of time. Powdered chipotle lends popcorn a uniquely smoky flavor. For breakfast, she recommends getting dressed while boiling a pot of steel-cut oats for a morning cereal so much more satisfying than instant oatmeal. Even a birthday cake needn’t make the harried homemaker resort to a boxed mix when Perillo can offer a quickly mixed and baked cake frosted in a simple buttercream. Symbols quickly identify recipes as gluten free, egg free, vegetarian, or vegan. –Mark Knoblauch
Review
I love the recipes in this collection: The ingredients are common, the cooking techniques simple and easy to learn. There is nothing complicated here except for the melding of flavors and textures that make cooking and baking an art.” Houston Chronicle
A cookbook of healthy, delicious basics, whose warmhearted author shares the joy she finds in cooking for those she loves.” Shelf Awareness
Perillo laces touching personal stories with thoughtful, achievable techniques and recipes that give conventional home cooking a serious upgrade. Drop Biscuit Chicken Pot Pie, Ginger-Lime Slow Roasted Carrots and Rosemary, and Pecorino Popcorn are among the standouts. A great starter book for intrepid, first-time cooks.” New York Daily News
Elise Bauer, creator of SimplyRecipes.com “The proper way to read Jennifer Perillo’s Homemade with Love is curled up in a crocheted blanket your grandmother made, on a comfy couch with a cup of tea or hot chocolate. It’s that kind of book. With gentle prose, simple and delightful recipes that should be in every home cook’s repertoire, and beautifully photographed, this book is one you will cherish.” Melissa d’Arabian, host of the Food Network’s Ten Dollar Dinners Homemade with Love is more than a cookbook. It’s a love song; an ode to family and life on life’s terms, and the nourishing and healing power of food prepared with joy in the heart.” Amanda Hesser and Merrill Stubbs, founders of Food52.com Books about cooking from scratch can sometimes come across as insensitive to the budget and time constraints faced by most home cooks. But in Homemade with Love, Jennifer Perillo shares her best techniques for everything from creamy ricotta to roasted vegetable pizza, filtered through a lens of thrift and common sense. Her thoughtful, beautiful recipes thrum with personal experienceat the same time, they’re perfect for those striving to get dinner on the table every night.”
Isabel Kallman, founder of Alpha Mom”This new how-to bible on cooking from scratch surprises you because it’s so much more. Jennie reinvents the classics of our Brooklyn youths, ensuring these homemade recipes are enjoyed by a more health-conscious generation. To top it off you can create delicious meals without laboring in the kitchen for hours!” Mollie Katzen, author of The Moosewood Cookbook If you are a fan of Jennie’s wonderful blog, you probably have already grabbed up copies of this lovely book for yourself and everyone you love. If you are new to Jennie, you will soon see why she is so popular. Reassuring, unassuming, deeply knowledgeable, open, and as passionate about people as she is about cooking, Jennie will leave her mark on your kitchen and in your heart.”
Heidi Swanson, author of Super Natural Every Day Homemade with Love encompasses much of what makes Jennie Perillo so special: warmth, generosity, know-how, and enthusiasm. At its core this is a beautiful book celebrating the power (and importance) of the homemade meal as an integral part of the fabric of a home.” Luisa Weiss, author of My Berlin Kitchen and creator of The Wednesday Chef “Jennie Perillo’s accessible collection of comforting, everyday recipes will inspire even the most reluctant cook. I, for one, can’t wait to add things like her Lentil-Ricotta “Meatballs,” Olive Oil and Feta Mashed Turnips, and Apricot Butter to my permanent repertoire.”
In this first in a new series of books focusing on cooking methods, an award-winning cookbook author, food writer, and online culinary expert explores one of the most fundamental cooking techniques: roasting.
Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a “dry heat” (and usually high-heat) method of making things irresistibly appetizing.
Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef’s knife. “Of all our cooking terms,” Ruhlman writes, “sautéed, grilled, poached, broiled — I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning.”
Ruhlman’s How to Roast combines practical advice — what tools you need, staple ingredients to have on hand, how to get the most out of your oven — with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from “The Icon” (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Créme Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.
Good Food, Good Meat, Good God, Let's Eat! 