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The Food Lover's Guide to Super Simple Cooking

The Food Lover's Guide to Super Simple Cooking


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Our tricks, tips, and recipes for getting spectacular results with a minimum of fuss. Fish, seafood, pasta, sandwiches, and more.

Super Simple Cooking

Simple food, for its own sake, can be a snooze. The holy grail is simple food that has an essential, aha! deliciousness that gets to the soul of the ingredients and the dish. Some cooks have a gift for it. But the gift can be learned. Not everything is about shortcuts: Sometimes a special splurge is the key. Not everything is about speed: Sometimes careful prep makes a dish sing. Here are 25 tricks for successful simplicity.

1. The Seasoning Secret

Don't over-complicate things; have the confidence to season simply. A whole roasting chicken will be delicious with salt, pepper, and lemon rind. Summer tomatoes sparkle with a bit of oil and salt. Play with the idea of simplicity and restraint. Let the ingredients sing.

2. The Standout Strategy

Build a meal around one star dish, not several. This tomato stack salad, for example, can be a star, allowing you to pair it with a very basic piece of chicken. Again, it hinges on ingredients.

3. The Bread Blessing

Bread can be far more than the starch of a meal—it can be a star. A standout loaf may require a side trip to a great bakery, but it's always worth it.

4. The Visualization Tactic

Flavor and texture can be compromised if the cooking doesn't come together smoothly. Picture your progress through the steps of a recipe. Become a mental game planner.

5. The Let-Others-Do-It Ploy

Too few cooks take advantage of help at the store. Have the butcher cut, bone, or skin meat, and have the fishmonger skin or fillet the fish. Buy precut veggies, too, if you need to save more time.

6. The Explorer's Route

Specialty markets are full of ingredients that give dishes more punch, such as fresh and dried noodles, sauces, and spices. Asian stores have frozen Indian flatbreads that heat in seconds: Add a simmering sauce—voilà, you've got a great meal.

7. The Splurge

Spend a little more at those specialty stores. Buy beautiful pasta, artisanal cheese, gorgeous finishing salts, or luxury items to keep in the freezer—a nub of pancetta or a tub of demi-glace to make the tasty sauce.

View Reciple: Sablefish with Mild Mustard Glace

8. The Convenience Play

Keep these on hand for easy pull-together meals: low-sodium marinara, precooked grains (brown rice, farro), fresh pizza dough.

9. The Cook Once, Eat Twice Habit

If you're planning to grill four chicken breasts, grill eight. When roasting veggies, do a giant batch—it adds little time. Use extras for salads, pizzas, tacos.

10. The Weekend Warrior Approach

On a lazy Sunday, make versatile, high-flavor components to simplify cooking on a downstream night: roasted tomatoes, toasted breadcrumbs, roasted garlic. Super-slow-cooked caramelized onions sweeten the zucchini quiche recipe below.

11. The Freezer Pleaser

Label and store extra portions of sauces, sides, and entrées. That extra cup of pasta sauce would be great for pizza, meatball hoagies, even soup.

12. The Veg-Ahead Tactic

Blanch veggies ahead of time. Trim and boil green beans, cauliflower, butternut squash, and broccoli for a few minutes just to get them softened. Drain and shock in ice water; then drain and store for the week. Or chop ahead. In a few minutes of downtime, you can get those onions, carrots, cauliflower, or broccoli prepped and ready to go. Store in zip-top bags in the fridge.

13. The In-Season Policy

Always start with fresh, peak-season ingredients so they won't need much gussying up: Summer tomatoes are sweet and tangy, as are peaches and plums. When winter comes, commit to acorn squash and Brussels sprouts, and explore easy flavor-enhancing techniques such as roasting.

14. The Double-Duty Blessing

Use foods that offer two flavors or components in one. Citrus gives floral essence from zest and tartness from juice. Fennel provides crunchy bulk from the bulb and feathery greenery from the fronds. Capers yield salt and tang. Even Parmesan rind is a flavor-booster for sauces and soups, a smart use once you grate all the cheese.

15. The Precooked Proposition

Explore the store for high-quality, no-cook proteins for pasta tosses, salads, pizzas, or sandwiches: jarred sustainable tuna, rotisserie chicken, smoked salmon or trout, or salumi.

16. The High-Flavor Mandate

Build a repertoire of bold ingredients from which you can pull to turn up some serious flavor, like smoked paprika, sambal oelek, sherry vinegar, chipotle chiles, truffle oil, sweet Indonesian soy sauce, Indian pickles, and dried porcini mushrooms.

17. The Special-Sauce Trick

Fast-food empires have been built on the power of mayo that's simply jazzed up with a few stir-ins. Secret sauces can make a boring sandwich a signature sandwich and work wonders with chicken or fish.

18. The Blazing-Hot Pan Principle

Simple cooking often involves stovetop searing of fish or meat and sautéing of vegetables. A good pan, preheated until really hot, delivers the intense flavors you're looking for.

19. The Quick-Reduction Trick

A hot pan also reduces a half-cup of good stock, wine, or orange juice to a glaze, and a bit of butter whisked in yields a master sauce.

20. The Emulsification Proclamation

Know how to make a well-blended sauce, which can pull a meal together. For vinaigrette, drizzle in oil as you whisk vigorously. To coat noodles, churn oil into a bit of boiling pasta water, as with the pasta recipe below.

21. The Slow-Cooker Scheme

Learn a few reliable slow-cooker recipes. Time is not the issue for the simple cook: This is hands-free cooking that can take place while you're at work. Check out some of our favorite slow-cooker recipes below.

22. The Weighty Matter

Use a kitchen scale for measuring ingredients like flour or cheese. It's simpler than spooning into cups and leveling off.

23. The Microwave Maneuver

Streamline prep, and cut down on the pots and pans you drag out. You can quickly zap parchment-wrapped beets, soften bell peppers you'll stuff, or bring stock to a boil for soup.

24. The Tool Rule

Use gadgets that deliver the textural variety that makes simple food special: julienne peelers, mandolines, and Microplane-style graters.

25. The Equipment Investment

Get some good knives. We've said it before and we'll say it again: You simplify prep greatly when you have sharp, precise knives and hone your knife skills. Simple food, often sautéed, needs to be cut into even pieces; they're prettier, too. It's often much quicker and less messy to hand-cut than to yank out the food processor.


Food-Lover's Garden: Grow Your Own Stir-Fry

Stir-Fry
Homegrown ingredients will make your wok really sizzle.

Bok choy: Plant baby bok choy, which grows quickly and has tender, sweet leaves that are tasty in a stir-fry. Bok choy is best grown from seed. Weed out seedlings that are maturing slowly to help the others sprout faster. Each seed will yield one bunch.

Eggplants: Japanese eggplants are virtually seedless and ripen a bit faster than the classic Italian variety. They're also less bitter, so you can throw them right into the wok without salting them first. They need a full season to grow speed things up by skipping the seeds and starting with a well-formed plant.

Onions: Tender scallions are easy to grow and are ideal for quick-cooking methods like a stir-fry. You'll get only one scallion per plant or seed, so after you pick one, immediately cut off the white root end and set it back into moist soil: It'll regenerate within three weeks.

Peas: Plant sugar snap peas rather than traditional snow peas: Even after sugar snap peas are cooked, they retain a satisfying crunch, and they’re less stringy and papery than snow peas. Sugar snap peas grow to amazing heights, so outfit your plot with a six-foot-tall bamboo stake.

Bell peppers: Red, orange and yellow bell peppers are sweeter than the usual green variety. And they're a relative bargain: At the grocery store, brightly colored bell peppers are often much more expensive. Like eggplants, bell peppers take all summer to mature. To jump-start the process, avoid seeds and purchase small plants.


I’m a big Heidi Swanson fan—I credit one of her previous books, Super Natural Every Day, with inspiring my love of using alternative grains and plant-based ingredients. Super Natural Simple is exactly the next book I’ve been waiting for. These vegetarian whole food recipes will leave you feeling nourished and satisfied, never deprived. And the difference here is that each one is streamlined, with time-saving tricks and minimal ingredients (which feels perfect for the summer months ahead.) Think Spicy Chickpeas with Kale and Coconut, Crunchy Peanut and Saffron Citrus Salad, and Big Raspberry-Rye Cookies—every dish is bursting with color and interesting texture.


21 Fun & Easy Recipes For Baking With Kids

If you have kids, you need these baking hacks in your life.

The making is just as fun as the eating! Getting the kids into the kitchen is truly a win-win for everybody involved it's educational and can help the kids learn while the adults teach, it results in some yummy food, and it's some truly well some quality time. Can't beat that!

Looking for more? Check out some of our other favorite recipes for kids.

Cookies that embrace the beauty of fall.

Cupcakes that make you wise!

Bake your kid's birthday cake together&mdashand let them customize with candy!


Cookbook Lover’s Holiday Gift Guide 2016

The holidays are once more upon us and it is time to begin thinking of gifts. So once again, I have selected an exciting collection of original, beautiful cookbooks for you to offer to the cooks, the bakers, the food lovers on your gift list, whether expert and novice.

As a passionate (okay, fanatic) home cook and baker, a food writer, and with my own cookbook due out at the end of next year, I love offering the perfect cookbook to each family member and close friend and my criteria are strict: each cookbook must be written by a trusted expert, either a professionally-trained chef or cooking teacher, or an excellent home cook who has become an expert on his or her topic the recipes must be uncomplicated, informative, and inspiring in the kitchen and like any great book, it must be wonderful to sit curled up with, the stories a joy to read. I love cookbooks that are unusual and quirky, the hidden treasures, not the first one we might think of grabbing off of a bookstore shelf, nor the most publicized. And I love cookbooks that teach – a technique, a history, or a cuisine and culture, and that reassure with accessible recipes and warm encouragement, like cooking with a friend.

Each one has to be a delight to cook or bake from time and time again, the dishes becoming familiar favorites. I love nothing more than sharing cookbooks that have become the most loved and most used in my own kitchen.

You can also check out my cookbook gift guides for 2015 and 2014, and 2013 - these great cookbooks and food-inspired books are still as tempting, excellent, and loved as when they first came out.

Summers Under the Tamarind Tree (Recipes and Memories from Pakistan)

Sumayya Usmani brings the flavors of Pakistan to the pages of a cookbook, a fascinating cuisine that is often overlooked and underestimated. Exploring the cuisine of her childhood, a childhood spent cooking with her mother and grandmother in Karachi, Sumayya shares the rich heritage and traditions of her native Pakistan. Pakistani cuisine is extraordinarily varied, exciting, and thoroughly contemporary, albeit steeped in ancient influences and history, blending the flavors and characters of a myriad of overlapping cultures, including Iran and Afghanistan, India, China, and Tibet.

Summers Under the Tamarind Tree is a collection of authentic, exotic yet very accessible recipes – Sumayya simplifies many techniques for the modern kitchen - for a variety of spice blends, breads (puris, roti, naan), rice dishes (pulao, biryani) and daal, pickles and chutneys, curries, side dishes, desserts, and drinks, the recipes infused with stories and anecdotes, traditions, and the scents and flavors of a country.

My Kitchen in Rome (recipes and notes on Italian cooking)

Rachel Roddy’s gorgeous book My Kitchen in Rome perfectly captures the beauty and magic of Rome and life in this fascinating, vibrant city, her recipes the flavors and traditions of la vera cucina romana. Rachel, who writes a weekly column for the The Guardian called "My Kitchen in Rome," charts a year in her city and in her kitchen in her first cookbook, taking us along with her to the market, the butcher and fishmonger, norcineria and fruttivendolo, sharing the secrets and customs behind the emblematic dishes she has learned to prepare in her own kitchen which she now shares with us. A true Roman holiday…

My Kitchen in Rome is one of the most complete books of Italian family-style cuisine I have come across thanks to her extraordinary selection of recipes, her detailed instructions, and her charming stories of the food, the people, and life in Rome, written like letters to an old friend. Authentic, rich and warming, and very practical, I wish I had had this book with me when I moved to Italy! Rachel shares the best of the best of Italian cuisine: Sweet and Sour Onions, handmade pastas Roman-Style Artichokes Insalata di Puntarelle – my favorite! – Saltimbocca and Pasta e Ceci White Beans with Sage and Sausage Sautéed Beef with Arugula and Parmesan Crostata di Ciliege Baked Pears with Marsala and Cinnamon and, of course, Tiramisù.

The Farmette Cookbook (Recipes and Adventures from My Life on an Irish Farm)

Imen McDonnell is your typical American girl who dashes off and marries an Irish dairy farmer. Like Rachel charting her Italian learning experience, Imen documents her extraordinary Irish journey of life, family, and food in The Farmette Cookbook. We follow on her adventures, learning all about Irish customs and time-honored traditions and rituals, basic and fundamental kitchen skills and, of course, the recipes that Imen learned from her mother-in-law and the other Irish women who reached out to share their experience and knowledge of Irish cooking. This beautiful book is filled with stories and photographs of life on a family farm in rural Ireland and chockfull of traditional Irish recipes made from simple, fresh, seasonal ingredients, homey, wholesome, and comforting. Clotted cream, scones and Irish stout and treacle loaf, potted smoked trout, fish pie and shepherd’s pie, Irish wedding cake and Grandma’s gooseberry tart. The Farmette Cookbook is the next best thing to running off to Green Isle yourself.

Raghavan Iyer, master teacher and award-winning cookbook author, is best known for his cookbooks on Indian cuisine, 660 Curries and Indian Cooking Unfolded among many more, but now he brings us on a brand new cooking adventure featuring the world’s favorite veg, the potato! Inspired by a diversity of cuisines and flavors, Raghavan takes us on a continent-by-continent flavor and recipe journey and you’ll never cook potatoes the same way again! Smashed Mashed Boiled and Baked includes an excellent guide to potatoes, including varieties, choosing, purchasing, storing, as well as the potato’s history, and 75 recipes that’ll knock your socks off! Finger foods, sauces and condiments, soups and salads, entrées and sides, even sweets and desserts are covered in this book dedicated to the potato in every form. This is the ultimate potato cookbook!

Ecuadorean Llapingachos, Sweet Potato Samosas, Canadian Lamb-Potato Tortiѐre, Moroccan Potato Stew with Saffron Biscuits, Potato Lasagna, Pierogies and gratins, Potstickers, Cheesy Tarragon Tots, Chocolate Sweet Potato Pound Cake, Sweet Potato Rolls with a Creamy Cointreau Glaze, are among the exciting potato recipes you’ll find, along with the quintessential mashed, smashed, twice-baked, and fries… but thanks to Raghavan, those homey favorites will go from good to sensational!

Mashed isn’t just for potatoes and Holly Herrick offers a masterful array of recipes for potatoes and beyond… vegetables such as cauliflower, Brussel Sprouts, peas, beets, and carrots, and fruits, berries, stone fruits, exotics, and more, as well as grains, eggs, fish, and meat! Mashes are redolent of homey comfort, yet can also be sophisticated and elegant, perfect dinner party fare. Holly leads you through the various methods and tools of mashing as well as preparing fruits and vegetables for maximum flavor and nutrition. She also shows you how to layer flavors for the best dish – maximizing the gustatory experience while avoiding waste. This beautiful book carries you through the seasons with recipes that are fresh, simple, and out-of-this-world delicious. Appetizers, sides, mains, desserts, and treats.

Butter Bean and Smoked Ham Hock Mash Roasted Cauliflower and Cheddar Soup with Bacon Crumble Chunky Chicken Liver Pâté with Dried Cherry and Orange Compote Sweet Potato Indian Pudding Christmas Guacamole with Pomegranate and Orange Potato, Corn, and Salmon Muffin Cakes Savory Summer Corn and Shrimp Pudding Deep Purple Cherry and Blackberry Milkshakes.

Great Bowls of Food (Grain Bowls, Buddha Bowls, Broth Bowls, and More)

With the enormous popularity of bowls – Buddha Bowls, Zen Bowls, Gratitude Bowls, or just the simple bowl of soup – Robin Asbell’s newest book shows us why this new trend is all about delicious, healthy, mindful eating and one worth keeping. Robin’s gorgeously photographed book has such an extraordinary range of recipes that I think I could now eat only entirely out of bowls. And she’s got us covered – she begins by instructing how to make a well balanced bowl, both in terms of nutritional value and one that will satisfy as well (Let’s Consider the Bowl and Daily Practice), by offering a Build Your Own Bowls Template, followed by recipes for the building blocks of a great bowl - Grains and Grain Alternatives to Condiments to flavor and top your bowl ingredients. She then shares recipes for an amazing, mouthwatering selection of recipes for Breakfast Bowls, Lunch Bowls, Dinner Bowls, Brothy Bowls, Party Bowls, and Dessert Bowls. This is the perfect gift for, well, just about everyone on your list! Dukkah-Spiced Nut Sprinkle Kimchi Sesame Dressing Creamy Goat Cheese and Tomato Sauce Pomegranate Couscous with Hemp, Chia, Raspberries, and Pear Native Wild Rice Bowl with Dried Blueberries, Smoked Whitefish, and Sunflower Seeds Farro with Artichokes, Roasted Peppers, Feta, and Balsamic Drizzle Creamy Pistachio Oats with Cherries and Shaved Chocolate.

This book truly surprised me – I expected a book of flavorless, boring recipes, but Robyn Webb’s cookbook is stunning, full of tempting recipes for everyone, family and guests, while also ideal for those with diabetes. Robyn combines her culinary talents and a Master’s in nutrition to create delicious and healthful meals, working extensively with the American Diabetes Association, as Food Editor for Diabetes Forecast magazine, teaching cooking classes and writing cookbooks, and this is her 16th! In The Perfect Diabetes Comfort Food Collection, she has created 9 essential techniques, the basis for 90 fabulous meals! Her lusciously photographed book is overflowing with guidance and information as well as sidebars filled with simple and nutritious sides and variations for the main dishes. Simple to make yet bursting with flavor, you’ll be making every recipe in this book when you want something truly comforting. But oh so spectacular!

Basic Grilled Chicken Thighs with Port Wine Chinese Five Spice crispy Chickpea Patties with Mango Chutney Italian Meatball Burgers No-Noodle Zucchini Lasagna Lemon Asparagus Soup and Classic Beef Stew. Throw in a dizzying array of Stir Fries, Tacos, Burgers, Pasta Sauces and Salad Dressings and you can be sure that everyone will find their perfect – and healthy - comfort food.

Zoë François and Jeff Hertzberg, MD have done it again with their newest Artisan Bread in Five Minutes a Day cookbook! The dynamic bread duo have recreated their original Healthy Bread in Five Minutes a Day by updating information, changing and adding recipes including sourdoughs, and have added weights and more photos. This is Zoë and Jeff’s 6th book featuring their super simple, fast, and fail-proof no-knead method of preparing bread dough and I absolutely love them! In fact, I bake almost exclusively from the Artisan Bread in Five Minutes a Day series! This is THE cookbook for your favorite bread baker or the wanna-be, novice bread baker. And this is most definitely for the bread baker who just doesn’t have the time to make fresh, homemade, from-scratch bread the longer, more traditional way. Includes the Master Recipe followed by variations for whole grain breads, breads with fruits and vegetables, flatbreads and pizzas, enriched breads and pastries, and includes a chapter on gluten-free breads and pastries.

Jane Evans Bonacci and Shannon Kinsella have created 175 splendid recipes for gluten-free breads made easier by using a bread machine! Sourdoughs, holiday breads, pizza and focaccia doughs, sweet breads and quick breads to baguettes and sandwich loaves, Jane and Shannon have written the complete gluten-free bread book. And they didn’t stop there! They offer information on brands and models of bread machines. They even let you know when to use the "gluten-free" setting on your bread maker and when it's better to just avoid it. As an extra bonus, they have included recipes for homemade jams, and condiments (Asian BBQ Sauce, Pineapple Bourbon BBQ Sauce) to accompany your freshly baked breads as well as recipes using the gluten-free breads from the book (Blueberry Bread Pudding, Sausage Strata, Italian Ribollita, Turkey with Pomegranate-Cranberry Panini). Now even those following a gluten-free diet can enjoy a sensational variety of breads!

Preserving Italy (Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions)

Domenica Marchetti’s Preserving Italy has been on every Cookbook Best of list this year and for good reason: this standout book is unique in its genre, informative, engaging, a complete and fascinating guide on preserving the Italian way. Domenica’s 7th cookbook devoted to Italian cuisine shines the light on Italy’s rich tradition of preserving, canning, jarring, bottling, marinating, infusing, and pickling of an abundance of fresh, flavorful ingredients. Domenica traveled across Italy observing home cooks, soaking in the local traditions, and collecting family recipes – including her own – sharing such recipes as sweet and sour peppers, pickled garlic scapes in oil, Marsala-spiked apricot jam and sweet hazelnut paste, lemon-infused olive oil, her grandmother’s sour cherries preserved in alcohol, and traditional Mostarda. But preserving goes beyond fruit and vegetables and you’ll find recipes for making cheese, curing meats, infusing liqueurs, and more. An added bonus, she offers loads of mouthwatering recipes using your bounty of Italian preserves! Domenica guides you masterfully through the Italian kitchen and pantry, expertly instructing the processes of preserving while recounting the stories behind the recipes, the traditions, and the people who shared these with her. This book is a must for anyone passionate about preserves!

Art of the Pie (A Practical Guide to Homemade Crusts, Fillings and Life)

Kate McDermott’s Art of the Pie is the pie book to end all pie books and will quickly become a classic. The woman who I fondly refer to as “The Pie Queen” – and who calls herself the Piechiatrist - has finally published the definitive cookbook on pies! With Kate, pie making is simple and fun, and Art of the Pie, her first cookbook, captures the spirit of Pie Camp, her famous pie-making workshop, where she has shared her methods and technique, her expertise, and her recipes to thousands of eager pie-lovers. Art of the Pie is a complete, practical, and informative step-by-step guide to pie making, with detailed instructions for preparing the ingredients and the process, measuring, making, rolling, finishing, and baking crusts. Whether seasoned baker or beginner, Kate’s warm encouragement, thoughtful guidance, passionate coaching and scrupulous instruction will inspire you to don your apron and bake pies.

Hand pies and jam pies, sweet pies and savory pies, traditional and thoroughly modern pies, Art of the Pie is the only pie book you’ll need. Parmesan Chicken Pie Shaker Blood Orange Pie Apple Cranberry Walnut Pie English Pork Pies Mocha Cream Pie Best Peach Pie in the World and recipes for perfect crusts including a gluten-free nutty no-bake crust.

Vegan Vegetarian Omnivore (Dinner for Everyone at the Table)

Anna Thomas’ Vegetarian Epicure groundbreaking series of cookbooks have been my best-loved and most-cooked-from cookbooks in the 30+ years I have been cooking. The recipes are not only easy to follow and prepare, but her recipes are exciting, creative, and please everyone, not just vegetarians. Her newest cookbook Vegan Vegetarian Omnivore may be her best and most innovative yet – “My idea is simple,” says Anna. “Start with the food everyone eats, design a meal or a dish around that, then expand and elaborate with just the right amounts of the right cheeses, meats, or fish for your omnivores. Everyone feels welcome, and we eat the same meal - but in variations.” Each dish is designed for the vegan, the vegetarian, and the omnivore around your table, making your life as a cook much easier, while offering each guest a variation of the dish, making everyone happy and feeling included. Fresh Corn Polenta with Farmhouse Mushroom Ragout pairs with Roast Chicken Stuffed with Lemons Farro with Lentils and Lavender served with Ratatouille from the Charcoal Grill can be served with garlic-and-herb rubbed lamb chops for the omnivores. Tomato Soup with Chickpeas and Moroccan Spices is perfect with or without the Spicy Lamb Meatballs.

There have been many a day when my family arrived for dinner and all there was to eat was cake because I had spent all day baking. Baking, I find, is soothing and therapeutic, and there is no more joy in the world than offering loved ones, family and friends, home-baked treats. Not to mention that I find it impossible to go even one day without a chocolatey brownie, a fruity crumble, or a wedge of cake. Irvin Lin is of the same mind: his first cookbook, Marbled, Swirled, and Layered is all about sharing delicious baked goods and desserts and the fabulousness of his creations leaves me more than eager to bake every single one. Chockful of inspiration, instruction, information, and tips from a life-long, passionate home baker, Marbled, Swirled, and Layered is, nonetheless, first and foremost a gorgeously-photographed recipe book covering all of your desires: brownies and bars, cakes and pies, cookies, muffins, cobblers, and breads and breakfast baked goods of all sorts. From the homey and comforting to the spectacular and special, Irvin’s treats and confections will blow you away! If you love to entertain, are always volunteering to bring the dessert, or if you simply have a sweet tooth, this is THE baking book for you. Do you follow a gluten-free diet? Irvin doesn’t leave you wanting… there are plenty of recipes for gluten-free treats as well! Salted Caramel Popcorn Double-Chocolate Brownies Strawberry and Basil Cornmeal Shortcakes with Vanilla Whipped Cream Chocolate and Brown Sugar Buttercream Rolled Cake with Crushed Pistachios Raspberry and Almond Battenberg Checkerboard Cake Roasted Banana and Peanut Butter Cream Pie Blueberry, Blackberry, and Corn Grunt Strawberry and Cocoa Swirl Brioche Rolls Italian Spice Tomato and Parmesan Garlic Pretzel Knots Chocolate Sandwich Cookies with Maple-Bacon Filling.

Jamie Schler lives and writes in Chinon, France. To read more of her work visit Life’s a Feast. Her first cookbook Oranges is due out November 2017.


1. A Quick and Easy Mexican Feast

Mexican-inspired food is one of our favorites for summertime. Start things off with your favorite brand of tortilla chips, served with homemade pico de gallo (or your favorite salsa) and smooth or chunky homemade guacamole. Warm some corn or flour tortillas in the microwave while you whip up these tasty, Tex-Mexy sheet pan fajitas with mango – perfect for a crowd. Serve with sides of sour cream, grated cheese, lettuce, tomato, and cilantro, and dig in! (Oh, and if you&aposre feeling cheeky, these classic margaritas will go perfectly with this meal.)


The Food-Lover’s Guide to Surviving Morning Sickness

Before I got pregnant, I had visions of happily chowing down on sardines and kimchi and kale salads throughout my pregnancy, feeding my baby-to-be all the healthy foods I love to eat and hopefully setting him up for a lifetime of loving a huge range of flavors.

Then I hit the sixth week of pregnancy. And suddenly even thinking about food made me really sick. So what’s a food-lover to do when the one thing that used to bring you joy on a daily basis is suddenly the cause of pain? I don’t think there is one foolproof way to make it through the nausea that often accompanies pregnancy, but here’s how I survived two months of intense and unrelenting morning sickness with my love of good food — and my sanity —intact.

Accept that the first couple weeks will be the worst.

It’s inevitable. Figuring out what makes you feel nauseous, what you can tolerate, and what makes you really sick is a process, and not a very fun one. Eventually you will find some sort of groove, but it is going to take a little trial and error. The upside? Things typically only get better from here.

Eat small amounts of food frequently.

During the first trimester of pregnancy, your body starts pumping out hormones which slow down the muscles of your digestive system, bringing your digestion to what feels like a screeching halt. Eating a big meal, or even the normal-sized portions that you are used to, will probably be too much for your sluggish system. At the same time, you will probably find that an empty stomach is a recipe for nausea, so the best way to avoid both nausea and indigestion is to eat small amounts of food every hour or two, or as frequently as needed.

Small Snacks That Worked for Me

  • 4 to 5 crackers and 2 small squares of cheddar cheese
  • Half an apple, sliced, spread with a couple teaspoons of almond butter
  • 1 orange
  • Small bowl of puréed vegetable soup
  • 3 prunes or dried apricots
  • 1 to 2 tablespoons hummus with celery or cucumbers
  • 1/2 cup of breakfast cereal with milk

Stay away from difficult-to-digest foods.

Fat and fiber slow down digestion and keep you feeling fuller longer — usually a good thing, but not when things are already moving so slowly. My diet normally consists of a lot of legumes, whole grains, whole nuts, and raw vegetables, which were all way too much for my delicate digestive system to handle. Processing these foods by cooking them and/or puréeing them made them much easier to take for example, I couldn’t handle whole chickpeas, but hummus was tolerable.

And no matter how good those french fries smell, deep-fried foods will most likely leave you feeling very ill. Even non-fried foods prepared with a lot of oil can be troublesome, which I discovered after a slightly oily Thai takeout meal.

Difficult-to-Digest Foods I Avoided

  • Legumes (except puréed in hummus and other dips)
  • Whole grains
  • Whole nuts (but nut butters were fine)
  • Raw, fibrous vegetables (carrots, kale, broccoli, etc.)
  • Fried foods or foods prepared with a lot of oil

Easily digestible, lightly seasoned foods are your friends.

When you hear easily digestible, you might be thinking about soda crackers, white rice, and pasta, but we food-lovers know you can’t live on white foods alone. I found myself feeling bloated and depressed after the first couple weeks of surviving on white pasta and saltine crackers. I needed vegetables! And although too much fiber can spell trouble, you do need some fiber to keep things moving and avoid the other common consequence of pregnancy: constipation. (Especially if you are on Zofran, an anti-nausea medication with the unfortunate side effect of serious constipation.)

Fruits, watery vegetables, and dried fruit have good amounts of fiber, but are easier to digest. Cooking hard vegetables until they are very soft helps make them tolerable, and puréeing them into soups is even better.

When it came to proteins, I found simple and lightly seasoned to be the best choice for me: roasted meats seasoned with salt and pepper, baked tofu, and hard-boiled or scrambled eggs (when I could stand the smell of eggs).


A Food-Lover’s Guide to St. Croix, the Most Affordable Caribbean Island

A few weeks ago, my husband Peter and I ran off to St. Croix for a few days with little expectations, plans, or clothes. (You know, 80-degree weather and all.) To make things even more unexpected, I became a vegetarian two weeks before our trip. My husband blames Lent I blame my need to be difficult (for fun).

Along with St. John and St. Thomas, St. Croix is one of the United States Virgin Islands, which means you don’t need a passport to get there. It is also, apparently, the often forgotten island — which is good news for those of us who don’t forget it: There are minimal tourists inhabiting the tiny island, it’s super affordable (especially as far as tropical getaways go), and we loved the food.

You’ll find mostly anything you need to know about restaurants via the locals. Everyone is so friendly and willing to suggest their favorite place, especially if you look slightly lost. We would ask one question, and get a recommendation for about five places!

When it comes to dinner, though, you need to be on island time. We were on New York dinner time, and realized that many of the restaurants closed before we even had a chance to get there. There are weird hours for almost every restaurant, so just do the work and find out timing in advance.


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I've been following Lucy Lord on Instagram and subscribing to her excellent newsletter. When I saw the mini egg cookies, it was a game changer for me!! I pre-ordered and patiently waited, in the meantime I found a caramelised onion, feta and sweet potato fritatta which was full of fresh flavours, easy to make and the texture of the sliced sweet potatos made me excited about food again.

Already planning so much from her book, it's not complicated stuff, there's so much choice and it's a refreshing change.

Pictured are breakfast burrito and cookies

Definately worth purchasing, it's making mealtimes more mindful for me ❤️

I've been following Lucy Lord on Instagram and subscribing to her excellent newsletter. When I saw the mini egg cookies, it was a game changer for me!! I pre-ordered and patiently waited, in the meantime I found a caramelised onion, feta and sweet potato fritatta which was full of fresh flavours, easy to make and the texture of the sliced sweet potatos made me excited about food again.

Already planning so much from her book, it's not complicated stuff, there's so much choice and it's a refreshing change.

Pictured are breakfast burrito and cookies

Definately worth purchasing, it's making mealtimes more mindful for me ❤️


What to Look for in Cookbooks for Kids

Simplicity:

Recipes and flavors should be relatively simple to start. As a child gets more experienced and is ready for more challenging combinations and instructions, then it is appropriate to begin introducing some more challenging recipes. We don’t want a child to get frustrated in a potentially unsafe setting, such as a kitchen.

Safety:

You want to ensure that safety is prioritized and defined before you begin cooking with a child. Therefore, any cookbooks that don’t outline a safety plan should be avoided.

Taste:

Look through the books with your children first and pick out a few recipes together that appeal to your taste buds. Make sure they like what they see before making any purchases.


Watch the video: Food Lovers Guide to Australia - show reel (May 2022).