With classic as well as creative options, such as chicken & waffles, waffle sandwiches, and waffle sundaes, this new, beautifully designed and deliciously photographed title proves that waffles aren’t just for breakfast anymore.Who can resist the aroma of freshly baked waffles in the morning? Watching with anticipation as thick pats of butter melt into the indentations, before pouring sticky-sweet maple syrup over the top? Or the moment your fork sinks into a stack of waffles, dripping with goodness, and you taste the first bite? With this book, you can re-create these delicious moments and dozens more. Breakfast isn’t the only time to make good use of your waffle iron. With the recipes to prove it, this book shows just how easy it is to serve waffles for brunch, lunch, dinner—even dessert. Savory waffle sandwiches for a midday meal are a unique spin on classics like PB&J and BLTs. Or, try waffles studded with cheese and spinach or sweet corn and roasted red peppers for dinner. And for dessert, satisfy your sweet tooth with decadent chocolate or fruit-filled waffles topped with scoops of ice cream, toasted nuts, and more. The possibilities are endless. Each recipe includes easy instructions for standard or Belgian waffle makers; some can even be made in a stove top Hong Kong–style waffle maker with delicious results. Filled with tempting full-color photography and lots of batters and toppings to mix and match, you’ll have plenty of inspiration for every occasion.

      After a decade of yo-yo dieting and a lifelong battle with the scale, Brittany Williams topped out at 260 pounds and knew she needed to make a lasting change. She shed an astonishing 125 pounds in a year—and has kept it off for 3 years—by getting off the diet rollercoaster and getting back to basics. She ditched processed foods, curbed her takeout habit, and cut back on inflammatory ingredients like gluten, dairy, and sugar. Through her best-selling books and popular blog, Brittany has inspired millions of fans and readers to lose weight, improve their wellness, and forge a healthier relationship with food.   As a busy mom of three, Brittany knows how important it is to create nutritious meals that will please the pickiest eaters without breaking your budget. Featuring 125 recipes that all cost less than $10 to make—most can be made for less than $5—Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive. In fact, Brittany feeds her family of five for just $75 to $100 a week!   Brittany has mastered the art of creating recipes that taste indulgent, yet are surprisingly good for you. With recipes like Chocolate Brownie Donuts, Mini Everything Bagels, Smoky Baby Back Ribs, Barbeque Chicken with Cilantro-Lime Coleslaw, and plant-based options like Tikka Masala Lentils, The Ultimate Veggie Thin-Crust Pizza, and Cauliflower Mac and Cheese, this book offers something for every reader and every craving. You can even indulge your sweet tooth without sabotaging your progress with desserts like Frozen Chocolate-Peanut Butter Pie and Raspberry Crumble.   Complete with balanced meal plans, budgeting advice, and cost-cutting hacks, this gluten-free and dairy-free cookbook makes it easy to set goals and stick to them. Investing in your health is the best investment you can make: Discover how much lighter and happier you can feel with Instant Loss!

    

    From January to December, you'll find fresh inspiration and a seasonal dish to satisfy any craving or suit any occasion. From slow-cooked stews and quick stir-frys to paellas and pilafs, the spectacular array of dishes in this cookbook will serve you through the seasons. No matter what you are in the mood for—comforting casseroles, braised meats, creamy chowders, frittatas and risottos, hearty pot pies, cheesy gratins, baked pastas, or spicy gumbos, curries and tagines—you'll find an enticing meal that can be made or presented all in one vessel.Endlessly versatile and easy to prepare, one-pot meals are the ideal solution to what’s for dinner. Whether it’s slow-cooked short ribs, a hearty casserole, or a healthy stir-fry bursting with seasonal vegetables, the collection of main course recipes found in this book will provide inspiration throughout the year. Fresh spring vegetables, like sugar snap peas, leeks, and tender asparagus bring new life to baked pastas, creamy risottos, and fluffy frittatas. In summer, the garden bounty stars in lighter fare like braised meat dishes with diverse flavors, roasted and stir-fried seafood, stratas, and enchiladas. In autumn, root vegetables take a leading role in pot roasts, gratins, and rustic tarts while classic comfort foods, such as meat loaf and baked ziti with sausage, are back-to-school favorites. Rich and savory dishes like meat pies, fall-off-the-bone lamb tagines, spicy curries, herbed cassoulets, and warming stews feed a crowd and keep winter’s chill away. Williams-Sonoma One Pot of the Day offers 365 recipes for delicious, seasonal food that is made or finished in one pot, including many meatless and oven-to-table selections. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions, and typical weather of the month. From January to December, you’ll find a variety of one-pot dishes to satisfy any craving and suit any meal, with accompanying notes offering ideas for variations, garnishes, and other tips. With this comprehensive book as your guide, you’ll discover an enticing recipe for every day of the year. Full-color photographs enhance many of the recipes to help guide your cooking. You’ll be amazed at the wide range of dishes from which to choose—just open this book, check the calendar, and discover an exciting new one-pot dish to try.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    Also included are a Kitchen Basics chapter and an abundance of enticing photographs.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    This is a book Indian food lovers—and health-conscious eaters and vegetarians, too—can turn to for everyday meals and special occasions for years to come!

    5-Ingredient Cooking for Two simplifies small-batch cooking to its core, highlighting wholesome, healthy recipes requiring only 5 everyday ingredients--perfectly portioned for any twosome.5-Ingredient Cooking for Two gives you a rundown of streamlining your dishes with budget-savvy shopping lists and step-by-steps on meal planning. You'll find 100 deliciously easy two-person meals, from Breakfast Quesadillas to Blueberry Clafoutis, as well as 10 effortless cooking techniques designed to elevate each flavorful dish--and please more than just two palates.5-Ingredient Cooking for Two includes:Top it off--Whether you're cooking for company or whipping up a romantic meal, transform your dishes with special finishing touches like vibrant garnishes, tasty variations, and pairing tips.In a pinch--Short on time? Cooking for two is even quicker with recipes for 30-minute meals, one pan or one pot, freezer-friendly foods you can make ahead, and more.Trick or two--Cut down your cook times and costs while cooking for two with a look at the essential tools and ingredients, as well as help with making your own spice blends, buying in bulk, and minimizing food waste.Scale down your plates without sacrificing taste with 5-Ingredient Cooking for Two.

    That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.

    Eat for a week. Lose weight for the long term. Losing weight can be as easy as cooking one day per week. Meal Prep for Weight Loss equips you with the knowledge to properly prepare balanced meals ahead of time, so you can lose weight and keep it off. No crash diets, no spending hours in the kitchen.Balanced meals lead to better energy levels and fewer cravings, which lays the foundation for sustainable weight loss. And it’s easier to make these meals consistently if you plan ahead. Meal Prep for Weight Loss shows you how, with 3-recipe and 6-recipe weekly meal plans, accessible ingredients, and a wide range of fun, flavorful, batch-friendly recipes.Meal Prep for Weight Loss offers: Take back control—With meal prep, you are always in control of what you eat, how much you eat, and when you eat. Everything you need—Get started right away with detailed shopping lists, and instructions for cooking, portioning, storing, and reheating. Customizable plans—Switch up the different plans with a variety of tasty, meal prep ready recipes. Shed weight the healthy way—with full meal prep plans for well-portioned meals every day of the week.

    From a Ham Hock Tiffin Box to Slow Roasted Pork Belly with Sloe Gin, and Rhubarb and Custard Millefeuille, Rachel Khoo's Kitchen Notebook will inspire even the most jaded cook to try something new.

    Now, Madhur Jaffrey, the beloved authority on Indian cooking, shares more than seventy fabulous recipes--some entirely new, others reworked from her previous, acclaimed cookbooks--for the Instant Pot. Here are recipes for Saffron Rice with Golden Raisins; Mung Dahl Rice and Cabbage Soup; Sweet Hot and Sour Eggplant; Chicken Cooked in a Kerala Style; and Pork Vindaloo. Also included are a selection of side dishes including chutneys, yogurts, and salads (think Baby Arugula Salad with Mustard Oil; Quick Tamarind Chutney; Onion and Tomato Salad; and Spicy Mushroom Chips). Here too is a primer on how to best use the Instant Pot to maximize flavor. And while these recipes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey's food has always been known. Here is the only Indian Instant Pot cookbook the home cook will ever need.

    The transition to a keto diet can be difficult, but this “induction” phase doesn’t have to be! Bestselling author of The KetoDiet Cookbook, Martina Slajerova, explains the first tricky few weeks as your metabolism readjusts to burning fat rather than carbs. Every recipe in The Keto-Induction Cookbook is designed to meet the special nutrient requirements of the induction phase. Just some of the dishes you’ll be enjoying include: -Breakfast Chili -Anti-Inflammatory Egg Drop Soup -Ricotta & Pepper Mini-Tarts -Avacado Power Balls -Salmon Ramen -Dulce de Leche Fudge -Chocolate Electrolyte Smoothies From quick "keto-flu" remedies and curbing cravings, to avoiding pitfalls like incorrect macronutrient balances and “zero-carb” approaches, The Keto-Induction Cookbook puts you on the right path to lose weight, get healthy, and enjoy all the benefits of the ketogenic diet for the long-term.

    And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys