From the authors of the bestselling original "Cooking with All Things Trader Joe's" cookbook, comes this collection of easy dinner solutions to tame the mealtime rush. Discover new ways to make quick and healthy meals the whole family will love. Mouth-watering full-color photos and nutritional data included for every recipe. Delicious meals include: Taco Soup Posh Mache Salad Arugula Pesto Pasta Macadamia Crusted Mahi Mahi Shrimp Lettuce Wraps My Big Fat Greek Quiche Mushroom Faux Risotto Mom's Meatloaf Sesame Toasted Sugar Snap Peas Loco for Coconut Rice Low Fat Wide Awake Coffee Shake Eggs Bueno-dict Baked PearFection Lemon Ricotta Almond Cake Balsamic Strawberries

    Food Network host, cookbook author, celebrated chef, and mother of three, Gale Gand has long made brunch a part of her life because it’s the easiest way to gather around the table with family and friends. Now, in Gale Gand’s Brunch! she shares 100 recipes for scrumptious brunch fare, all destined to become household favorites. Traditional breakfast treats become inspired dishes when Gale shares how to effortlessly enliven the basics, like Iced Coffee with Cinnamon-Coffee Ice Cubes, Baked Eggs in Ham Cups, and Almond Ciabatta French Toast. In five mini-classes, she teaches how to master easy but impressive classic egg dishes–omelets, quiches, strata, frittata, and crêpes–with numerous variations on each. Finally, no cookbook by Gale would be complete without recipes for the wonderful baked goods she’s famous for, such as Ginger Scones with Peaches and Cream, Moist Orange-Date Muffins, Glazed Crullers, and Quick Pear Streusel Coffee Cake. Special occasion or not, brunch is a cinch with Gale’s irresistible recipes. Start off the day with zesty Breakfast Burritos for the kids, or wow visiting in-laws with Poached Salmon with Cucumber Yogurt. Anyone will find Gale’s salads, soups, and sides delicious and simple, and with 60 color photographs, you’ll be enticed to try a new recipe every weekend. Wake up to a great weekend with Gale Gand’s Brunch!

    Paula's key to weight loss is moderation and accountability and one day a week she still enjoys good old southern cooking with biscuits and all. Only now she will have one biscuit instead of three. One does not have to give up taste when reducing calories and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand new cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cuts the calories but not the delicious taste. Including:- The Lady's New Cheesy Mac- New Savannah Gumbo- Flourless chocolate cake- Beaufort Shrimp Pie- Nutty Sweet Potato Balls- All-New Peach Cobbler

    It is my belief?and the point of this book?that this is the best recipe of all. A crab sandwich by the sea on a June afternoon; a slice of roast goose with apple sauce and roast potatoes on Christmas Day; hot sausages and a chunk of roast pumpkin on a frost-sparkling night in November. These are meals whose success relies not on the expertise of the cook but on the more basic premise that this is the food of the moment--something eaten at a time when it is most appropriate, when the ingredients are at their peak of perfection, when the food, the cook and the time of year are at one with each other.? ?Nigel Slater, "The Kitchen Diaries" Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. "The Kitchen Diaries" brings an especially personal ingredient to the mix, letting us glimpse his pantry, tour local farmers? markets with him, and savor even the simplest meals at his table. Recording twelve months in his culinary life, Slater shares seasonal dishes and the intriguing elements behind them. As someone who celebrates each visit to the cheese shop or butcher, he enthusiastically conveys the brilliant array of choices and encourages his view of food shopping as an adventure rather than a chore. A rainy day in February calls for a hearty stew; summertime finds him feasting on a lunch as simple as baked tomatoes with grated Parmesan. If an exotic mood strikes him, slow-roasted duck with star anise and ginger is in order. In "The Kitchen Diaries," Nigel interweaves his meditations on how food should be enjoyed and prepared with his delicious recipes. No matter the season, "The Kitchen Diaries" offers a year-round invitation to cook and dine with the world's most irresistible lover of food. BACKCOVER: Praise for Nigel Slater ?His writing could not be more palate-cleansing? his acidic riffs put you in mind of Nick Hornby, Martin Amis and Philip Larkin all at the same time.? ?"The New York Times" ?Nigel is a genius.? ?Jamie Oliver, author of "Jamie's Kitchen, The Naked Chef," and "Happy Days with the Naked Chef" ?unpretentious, delicious? ?Nigella Lawson, author of "How to Be a Domestic Goddess" ?The recipes sound uniformly delicious, rustic and tasty...but they?re also straight forward: easy to follow, easy to cook.? ?Independent on Sunday ?joyous? ?Guardian Weekend ?Slater wants his food, above all, to be uplifting. As a cookbook, "The Kitchen Diaries" succeeds brilliantly.? ?William Leith, "Observer" (London) ?it's a collection of scrumptious recipes, somehow written in such a way as to make your mouth genuinely water.? ?Rebecca Seal, "Observer" (London)

    Try making chowders, tacos, ribs, salads, seafood, and more. There are even recipes for scorching cocktails, like Daiquiri Diablo and Slow-Burn Martinis Author Jennifer Trainer Thompson, recognized as a leader in the spicy foods movement for her cookbooks and four hot sauce posters, has talked about hot sauce on hundreds of talk shows, including "Live with Regis" and "Good Morning America." She has traveled her own personal "Trail of Flame," speaking at conventions and in the media about hot foods, and serving as guest chef at Hot Nights at restaurants in Boston, Philadelphia, and the Berkshires.

    You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun! Discover how to: * Find the right equipment and ingredients * Understand the special language of sushi * Make fragrant sushi rice * Prepare vegetarian and fish-free recipes * Dish up sushi-friendly drinks and side dishes

    For most people who take on the Paleo diet, their biggest concern is the question of "What will I eat?" Even when you understand which foods you can enjoy, and which foods you should avoid, the task of actually planning, shopping for, and cooking your meals can still be very confronting. To streamline this aspect of committing to eating Paleo, Bill and Hayley have created The 30 Day Guide to Paleo Cooking. In this book, Bill and Hayley guide you step-by-step through your first month of following the Paleo diet. They cover everything you need to know to have a basic understanding of why this way of eating is perfect for optimal health. We are all designed to be fit, healthy and happy people, and following the Paleo diet is a solid foundation for a happy, healthy life.For your first 30 days of eating Paleo, this book includes a complete meal plan broken down week by week. In each week, they provide a detailed schedule of the meals to make, shopping lists that go along with the meal plan, and recommended reading to expand your knowledge of this lifestyle beyond the basics.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

    Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yehThe Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.2018 IACP Cookbook Award nominee for Compilations.

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    For families, cooking from September to June is about way more than just packing lunch boxes. It's trying to shoehorn a healthy dinner into already tight schedules that go in multiple directions; it's getting everyone fed before the school bus arrives; it's fuelling kids up for soccer practice and figuring out dinner when you get home after the dance recital. This book addresses every major food dilemma parents face during the 300-plus days of the school year, with 110 recipes and road-tested, guaranteed-to-work, effective strategies that will keep families on track even during the most hectic weeks. Learn how to become a lunch ninja that packs school lunches even the pickiest kid will love; master the art of the meal prep to save your sanity; celebrate the humble leftover and transform it into lunches and dinners that no one at the dinner table will ever complain about; fuel your active kids so that their brains and bodies are fed. From strategic dinners that become school lunches to double-duty baking that puts the "fast" in breakfast, The School Year Survival Cookbook is an indispensable guide for every parent, kitchen, and family.

    Lick your lips and shrink your hips with THE LOONEYSPOONS COLLECTIONJam-packed with the best of the best Janet & Greta recipes...made even BETTER! Better carbs Better fatsMore fiberLess sugarLess saltSame great taste that won t go to your waist!Plus TONS OF NEW, MUST-TRY RECIPES, including Greta's Gluten-Free Miracle Brownies - Chewy, moist, double-chocolate fudge browniesHoney, I Shrunk My Thighs! - Mouthwatering, honey-garlic baked chicken thighs that will leave everyone begging for more Moroccan and Rollin Quinoa Salad - The super-grain becomes super-scrumptious when paired with rockin spicePimped-Out Pumpkin Pie Pancakes - One taste and you ll say, Thanks(for)giving me this fabulous recipe! Diabetic? Looking for gluten-free or vegetarian options? Counting points? Cooking for finicky kids? The Looneyspoons Collection makes healthy eating delicious and fun for everyone! A feast for your eyes and your taste buds, TLC is overflowing with gorgeous, full-color food photos, hundreds of practical weight-loss, anti-aging and healthy-living tips and, of course, a heaping helping of Janet & Greta s trademark corny jokes and punny recipe titles.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This