In Express Lane Meals, Rachael provides her personal go-to list of must-have items--so you can do a big shop every week then simply zip through the Express Lane to make any of these 30-minute meals.She divides the recipes into three categories: "Meals for the Exhausted," " Meals for the Not Too Tired," and "Bring It On! (But, Be Gentle)." No matter which you choose you'll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less.These are Rachael's quickest and easiest recipes yet and a breeze to shop for--because you shouldn't have to spend all of the time Rachael saves you in the kitchen standing in line at the grocery store!RACHAEL RAY IS A VERY BUSY LADY . . .And she knows you're busy, too. But that doesn't mean you can't enjoy a delicious, healthy, and home-cooked meal every night of the week. Not when cooking is as simple as this!In Express Lane Meals, Rachael Ray is back and faster than ever! With her latest batch of recipes this beloved Food Network phenomenon takes her 30-Minute Meal concept to the next level, creating recipes based on staples from a well-stocked pantry and just a few fresh items--so few you'll never be stuck on a long grocery line again.YUMMO!

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

     Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes:In the spring: Apricot Jam and Rhubarb SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.

    R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.Includes a Foreword by George R. R. Martin

    For Amanda C. Hughes, the chef behind the popular food blog WickedStuffed.com, "eating keto" isn't a diet—it's a way of life. The ketogenic diet is an effective diet regime that is effective in producing healthy weight loss among its users, particularly those looking to lose up to 25 pounds or more. The ketogenic diet follows two simple principles: eat real food and stay in ketosis. Chef Amanda C. Hughes skeptically began testing the ketogenic diet nearly a decade ago to address her own weight-loss and stress-management challenges. Hughes began seeing results immediately and lost nearly 100 pounds in the first few years. Her personal success inspired her to bring the ketogenic diet to others who could benefit. Her unique approach to the ketogenic diet delivers more total health benefits than ever with recipes that offer the added benefit of using whole foods and still taste "wicked good"! The Wicked Good Ketogenic Cookbook is built on a tried-and-true system of: Choosing from over 175 easy low-carb, high-fat recipes that use clean, whole foods Understanding how ketosis affects the body, and how to stay in it Following a clear list of foods to enjoy and avoid, and a guide for selecting keto-friendly ingredients Stocking your kitchen with affordable, keep-it-keto foods with the help of a pricing key Swapping ketogenic recipes to "make it paleo' so paleo-conscious cooks never have to choose Discover the simple, clean recipes in The Wicked Good Ketogenic Cookbook and learn how thousands of Hughes' fans have already started cooking their way to a healthier life through the ketogenic diet—feeling full and satisfied all the meanwhile!

    Now fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet. From meal planning and shopping to prepping, cooking, and serving, you'll save hours of time with this speedy cookbook that makes leading the South Beach Diet lifestyle easier and more convenient than ever. With 200 family-pleasing recipes and 60 taste-tempting color photographs, you'll be able to serve up a fast, delicious, diet-conscious meal every night of the week.The South Beach Diet Super Quick Cookbook includes:* Grab-and-Go recipes for healthy eating on the go* Cook Once, Eat Twice dishes that maximize your time in the kitchen* Recipes for Two that minimize waste and leftovers* Nearly instant recipes that are ready in 15 minutes or less* Tips for Super-Quick, Budget-Conscious Shopping* Ideas for getting the most out of your pantry and freezer

    This relic of your grandparents' kitchen is not only improved and safer these days, but also saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. She cooked so much that she began offering recipes and advice on a website she created. At that time pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. Pazzaglia figured out how to make pressure cooked food appealing, and gained a large following for her recipes and techniques.A culmination of her experience, Hip Pressure Cooking offers over 250 surefire recipes. The range is astounding, including sections on cooking with ingredients like eggs, and the special cooking techniques Laura has developed and perfected over the years. The emphasis on fresh ingredients is sure to appeal to today's modern consumer. Additionally Laura shares her in-depth knowledge about the basic operation of your pressure cooker, walking you through reading the pressure signal, removing the pressure valve, and more. The secret is out--now you can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!

    Unlike other diets which can incorporate fake, processed foods and artificial sweeteners, the Paleo diet is based on what our ancestors ate: meats and fish, nuts and seeds, and naturally grown fruits and vegetables. Low-carb queen and bestselling author Dana Carpender shows how to stay the Paleo diet course deliciously with 500 easy-to-prepare recipes for everything Paleo from appetizers, to main dishes, to desserts.

    Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

    Accompanying the advice there are 80 new delicious recipes.Following on from Dr Rupy’s bestselling cook book The Doctor’s Kitchen, Eat to Beat Illness distils actionable ideas for daily life to teach you how to use food to trigger and amplify your defences against illness. Accompanying the advice there are 80 new delicious recipes.In Dr Rupy’s second book he builds on the message that what you choose to put on your plate is one of the most important health interventions you can make. Food can not only affect our likelihood of disease but it can lengthen our lives, change our mood and even affect the expression of our DNA.The first section of the book explains how our bodies can better fight off illness through eating well and how we can heal our bodies through simple lifestyle changes including exercise, stress reduction, sleeping well and finding purpose in our lives.It is now scientifically proven that certain foods and food groups are beneficial for staving off illness and here Rupy will look at key conditions such as cancer, depression, diabetes, Alzheimer’s, stress and explain what to eat to increase our chances of staying healthy.Complemented by 80 new recipes, full of tempting international flavours such as Roast Golden Beets with Italian Greens and Hazelnut Pesto; Bangladeshi Cod CurrySpatchcock Poussin and Middle Eastern Ful Madames; Iranian Dizi Stew; Garlic Chilli Prawn and Black Bean Stirfry with Bokchoy and Silverbeet; Pea and Broccoli Orecchiette Japanese Togarashi Mix, to name just a few, eating well for has never been so easy and delicious.

    Nominated for a 2020 Goodreads Choice Award for Best CookbooksFrom celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.• Introduces innovative baking techniques• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies• Nearly every cookie dough recipe is accompanied by a photograph.Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.• Highly giftable with a textured case and a ribbon marker• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen

    Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

    The book will be released to coincide with Lorraine’s BBC2 prime time 6-part cookery series.So whether you want to just grab a spoon and dive in solo to a decadent dessert like Chocolate Mousse with Raspberries, or whether you’re putting together a crowd-pleasing menu of French Onion and Sage Soup with Big Fat Gruyère and Mustard Croutons followed by Moroccan Pesto Fish with Caramelised Onion and Haricot Beans with Minty Pine Nut Couscous for a fun and relaxed evening in with friends without the fuss, Lorraine demonstrates how to effortlessly pull off scrumptious food that is a pleasure to eat.Make melt-in-the-mouth fish, fragrant curries and hearty soups infused with herbs and spices, whip up naughty desserts, vibrant salads and quick pasta dishes in minutes and create gorgeous juicy steaks with 2012’s queen of cookery.

    Maximum flavour. More than 100 quick, simple and slimming recipes from Kate Allinson and Kay Featherstone, authors of Pinch of Nom, the bestselling cookbook of 2019.From all-in-one family favourites to batch-cook basics and speedy sweet treats, Pinch of Nom Quick & Easy is packed with dishes so delicious you won’t even notice they’re slimming. With tasty, satisfying meals such as Veggie Satay Noodles, Creamy Cajun Chicken Pasta and Apple and Apricot Oaty Crumble, you definitely won't feel like you're missing out. Featuring Pinch of Nom’s trademark big flavours, these recipes use easy-to-find ingredients to create meals that everyone will love – whether they’re watching their waistline or not.'These fast, healthy recipes are so easy and made with simple-to-find ingredients. We’re so proud of this food that the whole family can enjoy together.' – Kate & Kay

    From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.   Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:  • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run   With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!