In Praise of Home Cooking by Liana Krissoff (Weekend Cooking)

The new spring cookbooks are starting to roll into the bookstores and into my kitchen. It's always fun to get the chance to cook out of new books.

This week is In Praise of Home Cooking by Liana Krissoff, which I received because I'm a member of the Abrams Dinner Party review program. Spoiler alert: I really like the mix of information in this book.

At its heart, In Praise of Home Cooking is a guide to helping you

be confident in the kitchen, to understand ingredients, to enjoy cooking and eating, and to be capable of sustaining yourself and your friends and family.

With this mission in mind, each recipe in the cookbook was picked to teach new cooks (from children to adults) basic techniques and to expand the horizons of seasoned home chefs.

Some recipes are clearly for kids or for the truly inexperienced chef, like the one for a grilled cheese sandwich. Others may seem simple on the surface, but in fact provide a lot of information. For example, Krissoff gives us two methods for cooking rice. You may wonder what you could learn from a rice recipe. Here's what: a no-measure way to cook rice on the stove top so it's perfectly cooked and fluffy every single time. I haven't tried this yet, but other members of the Abrams Dinner Party were mightily impressed.

On another level, In Praise of Home Cooking is a kind of retro guide to homemaking--or to kitchen making, if you will. There are features on keeping your kitchen clean, on making aprons and potholders, on how to measure properly, and how to make do with what's on hand.

Krissoff may be skilled enough to plate up Instagram-ready dishes, but she's very quick to note that pretty isn't as big a goal as is nourishing yourself and your loved ones. She reminds us that home cooking is not culinary school or restaurant cooking.

So what about the recipes? Everything I made from In Praise of Home Cooking came out great. Though I don't generally use a recipe for a basic stir-fry, the Pork and Pepper Stir-Fry was delicious (see photo below). The only change I made was to cut my port a little differently and to add a few mushrooms that needed to be used up.

The Cardamom Butter Cake was dead easy and made a great snack cake, coffee or tea cake, and dessert. It's one of those recipes to keep on hand for all kinds of occasions and for no occasion at all. Two other winners are the homemade taco seasoning mix (see recipe below) and the garlic kale.

Here are some other recipes I have marked to try: Small Batch Sauerkraut; Smoky, Savory Pinto Beans; Spicy Gingerbread (see scan), and Kale, Clementine, and Cranberry Salad.

If I have any complaints about In Praise of Home Cooking, it'd be this. Krissoff encourages readers to use what's on hand and what can be easily found in local stores. Yet, in many of the photos we see high-end ingredients, such as imported canned tomatoes, the corner of a Penzey's spice bag, and a jar of artisan pickles. I understand, of course, that some products make for a prettier photo.

Recommendation: All in all I really liked Liana Krissoff's In Praise of Home Cooking. In fact, it may become my new pick for twenty-somethings getting their first apartment because the information is solid and the recipes are good and easy. City dwellers who rely on takeout, might be inspired to cook at home once in a while or may appreciate a few recipes to help stretch their paychecks. Experienced cooks will enjoy reading Krissoff's "Home Food Manifesto" as well as her stories and the recipe introductions. If you're unsure, see if your library has a copy.

Seventies-Style Taco Meat Mix for the Cupboard
Enough for 6 batches of taco meat

• 5 tablespoons ground cumin
• 4 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1½ teaspoons garlic powder
• ½ tablespoon dried oregano
• ½ teaspoon freshly ground black pepper
• 3 tablespoons cornstarch

Put all ingredients in an airtight pint-size jar. Cover and shake to combine thoroughly. Store in a cool, dry, dark cupboard.

Use 2 tablespoons per 1½ to 2 pounds of ground meat.

This is a mild mix. To make it hotter, Krissoff suggests replacing some of the paprika with ancho chile powder or adding a little cayenne. [I did both!] Mastodon

Note: The recipe and scan are used in the context of a review; all rights remain with the original copyright holders. The photo is my own.

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On the Curry Trail by Raghavan Iyer (Weekend Cooking)

If you've ever looked for a curry recipe, then you're sure to have come across the name Raghavan Iyer. He's definitely a member of curry royalty, and I'm grateful to Workman Publishers for sending me a copy of his latest book, On the Curry Trail.

In this cookbook, Iyer introduces us to the many dishes from all around the world that are at heart curries, influenced by the flavors that traveled with Indians through their diaspora and by British colonials and others as they traveled from and, in some cases, permanently left the Indian subcontinent. Indeed, as Iyer tells us, curries are found (or have been found) on every continent of the globe. Yes, even Antarctica. I learned this and so much more from the introduction of On the Curry Trail.

The recipe chapters divide the curry world into geographical areas: Asia, Africa and the Mideast, Europe and Oceania, and the Americas. The dishes range from the very familiar (butter chicken) to the more exotic (sour teff crepes) and from vegan (tofu with red curry paste) to omnivore (lamb stew in bread bowls).

One thing to love about On the Curry Trail is that the vast majority of recipes call for ingredients found in a well-stocked supermarket. Better yet, the dishes are fairly easy to make and the results (at least in my experience) are fantastic. Iyer is well aware that some ingredients and techniques may be new to his readers, so the cookbook is full of tips, variations, definitions, serving ideas, and a bit of background. I especially liked learning how to make my own spice blends and sauces.

One of the recipes in On the Curry Trail made me laugh. It comes from Germany and is, in fact, a dish I ordered when I was there a few years back. That dish is currywurst. When I ordered it at a small pub, I was sure it was going to be some dazzling dish of German bratwust in a warming, yellow curry sauce. I did indeed get bratwurst, but they were served with a curry-spiced ketchup! Delicious, yes, but my friends and I had a good laugh when we realized I had basically ordered hot dogs and ketchup while on vacation in Europe! The recipe Iyer gives looks much tastier than the one I was served.

So far, I've made three dishes from On the Curry Trail. The Pork Meatballs in a Cream Curry Sauce (Boller i karri from Denmark) were delicious and comforting on a late winter evening. The Wok-Seared Curried Fried Rice was probably the best fried rice I've ever made (see photo). I substituted bok choy for the called-for cabbage because I had some to use up. Also, the original recipe is vegan, but I added some leftover grilled chicken breast. I didn't worry about my changes because, as Iyer says, "in a food culture like China's nothing is wasted." My changes were in the right spirit.

The third dish was slow-cooked chickpeas with saffron (Hommos zafaran from the Mideast). This too was delicious and had just the right heat level. I'm so glad I made the suggested scallion-mint relish; as Mr. BFR said, it really made the dish special (see the photo). I have many more recipes marked to try, like the Coronation Curried Chicken Salad with Apricots, Red Lentils with Ginger, and Curry Noodles with Shrimp.

Recommendation: If you like curry in all its many forms, Raghavan Iyer's On the Curry Trail is for you. Note that no matter what your diet--gluten free, vegetarian, vegan, or meat eater--you'll find plenty of recipes to try.

I wasn't sure which recipe to share because each one is accompanied by additional helpful information, like history, tips, and/or variations. Instead, I'm sharing a spread from the book (click to enlarge) that includes a recipe for Berbere, a spice mix from several countries in Africa. The spread also shows you one of the bright, cheery drawings you'll find throughout the cookbook.

Note: The scan is used in the context of a review; all rights remain with the original copyright holders. The photos are my own.

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2 Tried-and-True Recipes (Weekend Cooking)

Don't you just love it when you find recipes that you're happy to make many times over? Today I'm sharing two such recipes. The first is from a cookbook and the other is from a website.

I can't believe that I've never written about the cookbook Skinnytaste Air Fryer Dinners by Gina Homolka (Clarkson Potter, 2021). I have much confidence in Skinnytaste, I bought this cookbook sight unseen. My instincts were right--Skinnytaste Air Fryer Dinners has become a much-used cookbook in my house.

Instead of writing a full review, I'll just quickly note some of the features I always like about Homolka's cookbooks: each recipe is marked for special diets (like dairy free, gluten free, and vegan) and comes with nutritional information. Homolka also includes serving suggestions, tips on buying ingredients, and full-color photos.

Here are some of the recipes we've made more than once: from Skinnytaste Air Fryer Dinners: Hawaiian BBQ-Inspired Drumsticks, Beef and Broccoli, Cajun Shrimp Dinner, and Un-Fried Falafel. In our opinion, though, the true winner of of the cookbook is the recipe for My Signature Wings (see recipe below). We make this at least once a month and have yet to get tired of it. The recipe in the book is very similar to Homolka's Skinny Buffalo Wings on her website, but there are subtle differences. I recommend the one I'm sharing here.

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Have you ever used the website Food.com? I came across it just in the last year when looking for a chicken breast recipe that would use up some whipping cream I had left over from another dish. That's when I discovered Chicken Breasts in Lemon Cream Sauce. This is incredibly delicious made exactly according to the recipe. I've also followed the method provided in one of the comments for assembling the chicken ahead of time if you want to serve it to guests.

The original suggests serving over pasta. We like it over wide egg noodles, but I've also used brown rice (and GF flour) when serving this to gluten-free friends. Leftovers heat up okay the next day for lunch, but the chicken ends up a bit overdone, so you might want to think about that if you're serving fewer people. One trick I do is take two chicken breasts and cut them in half horizontally. That way we usually end up with only one small piece for lunch the next day.

I don't have a photo of the finished dish, and the ones submitted to Food.com don't really do it justice. You'll have to just believe me here.

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We absolutely love the following chicken wing recipe. Here are some notes: (1) I mix the marinade in a plastic zipper-locking bag and then add the chicken. (2) I don't preheat my air fryer. (3) I cook the chicken 12 minutes, use tongs to turn each piece over, and then cook for 12 minutes more. The wings are perfect every time. We have a large air fryer basket and can fit 18-20 pieces in one layer. (4) The photo is mine.

My Signature Wings
From Skinnytaste Air Fryer Dinners
Serves 4

• 20 pieces chicken wing portions (drumettes and wingettes; about 40 ounces)
• 1/4 cup apple cider vinegar
• 2-1/2 tablespoons Frank's RedHot Original Sauce
• 1/2 tablespoon (1 packet) sazon seasoning with achiote
• 1-1/2 teaspoons garlic powder
• 1 teaspoon adobo seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano

In a large bowl toss the chicken wings with the remaining ingredients. Marinate for at least 10 minutes or up to overnight in the refrigerator (the longer the better).

Remove the wings from the marinade and discard the marinade. Working in batches if needed, place the wings in the air fryer basket in a single layer. Cook at 400F until the skin is browned and the chicken is cooked through, 22 to 25 minutes, shaking the basket halfway through. (Note you can cook the wings in one batch if you prefer. Just add 10 to 15 minutes to the cooking time and shake the basket 3 to 4 times throughout cooking.) Serve immediately.

Note: The recipe is used in the context of a mini review; all rights remain with the original copyright holders.

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Mostly Veggies by Brittany Mullins (Weekend Cooking)

Hi all. Look who's back! I have no excuses for why I'm on the struggle bus with blogging and with social media in general. *shrug* I'll get out of my slump one of these days.

Today I'm talking about a cookbook that has a lot of good information and solid recipes, especially for those of you who may be looking for help with meal planning, meal prepping, and vegetable-heavy dishes. Thanks to Voracious and the Voracious Ambassador program for sending me a review copy of Brittany Mullins's Mostly Veggies (publishing soon).

As you might expect, Mullin begins Mostly Veggies by sharing her thoughts on the meaning of "healthy eating" and why she's interested in vegetable-forward meals. The early chapters provide a four-step method for meal prepping and planning, including tips on batch cooking, descriptions of helpful tools and small appliances, lists of pantry items, and the all-important instructions for storing and reheating your food.

One super feature is the meal plan chapter. Mullins provides four week-long meal plans (one for each season) along with prep timelines and shopping lists for each one.

As you page through Mostly Veggies, you'll be able to target the dishes that are right for you and your family because each recipe is accompanied by nutrition data and dietary data (gluten-, dairy-, and/or egg-free). Many cooks will be grateful that, when appropriate, Mullin highlights which ingredients can be prepped ahead. No more guessing.

The recipes in Mostly Veggies are grouped by both meal (such as breakfast and smoothies) and by technique or type of dish (for example sheet pan meals, one-pan dishes, and main-dish salads). The recipe directions are easy to follow and include storage, prep, serving, and reheating instructions as needed. For the most part, Mullins avoids vegetarian meat substitutes and uses commonly found ingredients. Her focus is on real, unprocessed foods, though she doesn't shy from canned beans, frozen cauliflower rice, and the like.

To give you an idea of what's in Mostly Veggies, here's one recipe from each chapter:

• Veggie Quiche with Sweet Potato Crust (Breakfast)
• Coffee Date Smoothie (Smoothies)
• Lentil Taco Salad Bowls (Meal-Size Salads)
• 20-Minute Veggie Lo Mein Bowl (Bowl Meals)
• Lemony Fall Harvest Sheet Pan Meal (Sheet Pan Meals)
• Italian-Style Stuffed Bell Peppers (One Pan Meals)
• Tamari Roasted Almonds (Smacks + Treats)
• Spinach Muffins (Meal Prep for Littles)

Mullins's recipes are sure to have wide appeal, making it easy to incorporate them into almost any household's meal rotation.

Recommendation: Brittany Mullin's Mostly Veggies is geared to less-experienced cooks and those who are looking for help transitioning to the idea of meal planning and prepping. Mostly Veggies is also a good fit for anyone who is making the switch to a more plant-based diet that puts fresh vegetables and complex carbs at the forefront.

Note that experienced cooks and meal preppers will surely pick up a few tips and tricks and will likely add a recipe or two to their repertoire. However, if you're in this category, I suggest taking a look at the cookbook before buying.

While waiting out the few weeks until Mostly Veggies is available to buy, visit Brittany Mullins's website Eating Bird Food. There, you'll find a link for pre-ordering the cookbook and you also have a chance to learn more about Mullins and to try some of her recipes. Or you can give the following main-dish salad a try.

Greek Couscous Salad
Serves 4
Dairy Free (with modification); Egg Free

• 1 cup whole-wheat couscous
• 2 cups baby arugula or spinach, chopped
• 1/2 cup dry-packed sun-dried tomatoes, chopped
• 1 cup diced cucumber
• 10 Kalamata olives, pitted and chopped
• 1/2 cup canned cannellini beans
• 1/2 cup crumbled feta cheese or plant-based feta cheese
• Cracked black pepper to taste (optional)

White Balsamic Dressing

• 1/4 cup white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 3/4 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

Cook the couscous according to package instructions. Fluff with a fork (or drain, if using pearl couscous) and transfer to a large bowl to cool.

While the couscous cools, make the dressing by whisking together all the ingredients in a small bowl or jar.

To the bowl with the couscous, add the arugula, sun-dried tomatoes, cucumber, olives, beans, and feta. Add the dressing and toss again. Taste and season with pepper, if desired

Serve immediately: Divide the salad into 4 bowls and enjoy, or chill before serving.

Meal Prep: Divide the salad into 4 meal prep containers and enjoy cold.

Store: in the refrigerator for up to 5 days.

Note: The recipe and scans are used in the context of a review; all rights remain with the original copyright holders.

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Fake Meat by Isa Chandra Moskowitz (Weekend Cooking)

Happy Saturday! Last week Mr. BFR had dental surgery, which meant a week of soft(ish) foods. I made mac 'n' cheese, soup, an oven-baked tofu, and other easy to chew dishes. Fortunately, the surgery went well, and the only restrictions he has for the next few weeks are no seeds, nuts, or crunchy foods. I can work around that.

This week I'm talking about Fake Meat by Isa Chandra Moskowitz, a cookbook I received as a member of the Abrams Dinner Party. Spoiler alert: to be honest, this cookbook was a bit of a challenge for me.

The first thing to know about this cookbook is that title and cover photo of Fake Meat are a bit misleading. Moskowitz's recipes are meant to mimic a typical American omnivore diet, rather than rely on store-bought vegetarian meat products.

Inside Fake Meat, you'll find vegan, home-made versions of bacon, meatloaf, fried chicken, beef stew, fried eggs, and even lox. Moskowitz goes the distance and provides recipes for all the extras you'll need to make the meal complete, such as vegan versions of sour cream, ranch dressing, puff pastry, and Parmesan cheese.

Fake Meat is a cookbook specifically geared to people who are vegan but still want to enjoy the foods they likely grew up with. You'll find the expected veggie burger, but did you know you could make vegan lobster rolls? The recipe is based on parsnips. The schnitzel recipe uses cauliflower steaks, and the pork chops are really homemade seitan.

Vegans will be familiar with most of the ingredients needed for the recipes in Fake Meat, such as nuts, kala namak, tempeh, TVP, jackfruit, and agar-agar. Even the more unusual ingredients will be easy to find, such as beet powder and pea protein.

I made the mushroom bacon (see recipe below) and the dilly chickpea egg salad. I also marked a couple others to try, like the lox made from carrot strips.

Here are my thoughts on the bacon. I've always had trouble crisping things up in my oven--for example, I can't make crispy chickpeas and my oven-dried tomatoes never really dry--so I'm not sure why I thought I'd end up with dry and crispy mushrooms. In any case, the baked mushrooms tasted vaguely bacony but wouldn't fool a meat eater. On the other hand, fake bacon is a handy trick: put it out on a baked-potato bar for your vegan friends. If I make this recipe again, I'll use my air-fryer.

The fake egg salad was tasty and easy to make. The dish gets its eggy flavor from the kala namak (an Indian salt), which can also be used in tofu dishes and (so I've been told) even on fruit (?). My general conclusion was this: I have recipes for a bunch of chickpea salads, and the Fake Meat version, though good, is not likely to be my go-to.

Note too that both dishes were on the salty side for our tastes. If I made either again, I'd start with half the called-for salt.

Recommendation: Fake Meat by Isa Chandra Moskowitz would be a good choice for vegans who crave hearty, classic dishes. I bet people who keep kosher and those who have dairy issues will find a few tricks and tips for broadening their range of dishes. I, however, don't see myself reaching for this cookbook. When I want a vegetarian meal (I'm an omnivore), I'm looking for recipes that put vegetables on center stage. If I'm craving a meat dish, then I make meat. If you're at all curious about this cookbook, I suggest checking it out of the library before buying it.

Pantry Mushroom Bacon
Makes 1 cup

• 1 (16 oz) package sliced cremini mushrooms
• 2 tablespoons olive oil
• 1½ teaspoons salt
• 2 teaspoons liquid smoke
• 1 tablespoon nutritional yeast flakes

Toss the mushrooms with the olive oil and salt in a medium bowl. Let sit for 1 hour until they release their juices.

Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.

Drain the mushrooms of excess liquid in a colander and return them to the mixing bowl. Sprinkle with liquid smoke and toss to coat.

Transfer the mushrooms to the prepared baking sheet and spread out in a single layer. Bake for 30 minutes, stirring the mushrooms halfway through. Remove from the oven and lower the temperature to 325F (165C).

Sprinkle the mushrooms with nutritional yeast and use a thin spatula to toss and coat. Bake for another 15 minutes. The mushrooms should be crispy and firm.

Let cool on the baking sheet before using. They can be stored at room temperature in an airtight container for up to 3 days.

Note: The recipe and scans are used in the context of a review; all rights remain with the original copyright holders.

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Three Recipes and a Cookbook (Weekend Cooking)

Happy Saturday! In today's post, I'm sharing some recent successful recipes and one new cookbook.

In my never-ending quest for interesting lunches (see last week's post), I came across a recipe for a deconstructed egg roll. It looked easy to make and delicious. In just about a half hour I was able to meal-prep this dish, divide it into four portions, and pop into the refrigerator for lunches. It reheated beautifully in the microwave, and Mr. BFR and I agreed I should make it again. The Egg Roll in a Bowl comes from the site Sweet Peas and Saffron (hit the link to get the recipe).

I made one change: I don't keep monk fruit in the house and decided to just omit the sugar altogether. We didn't miss it. At the end of the recipe, you'll find some options/variations: I used ground beef, broccoli slaw, and tamari. Note that in step 4, I made sure the slaw mix didn't get too soft; I knew we were going to reheat the dish, and I didn't want it to lose its crunch completely. Also, I sprinkled on the garnishes once I divided up the portions, just as a matter of convenience and so I wouldn't have to remember to do so later. This was a win.

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During this past fall I had a hankering for sausage rolls. I used to make them all the time, but they slipped off my radar. When looking for a recipe online to double-check baking time and temperature, I came across Spiced Sausage Rolls from Indian for Everyone by Hari Ghotra (click for the recipe). Although I've made many a sausage roll without a recipe, I thought I'd give this one a try.

Here's what I did: I used olive oil instead of rapeseed. My green chili was a jalapeno. I used pork sausage and added the optional chili powder. Next, I interpreted the "large pinch" of coriander leaves as a few sprigs. Note that salt is mentioned in the directions but doesn't appear in the ingredients.

I use Trader Joe's all-butter puff pastry when it's available. It comes in two portions; I worked with one at a time, rolling each out to the correct thickness, but not measuring. I divided the meat mixture in half and rolled each puff pastry sheet into a log, placing it seam side down on a parchment-lined baking sheet. After refrigerating, I cut each roll into 8 pieces, spread them around the pan, and then brushed with the egg wash. I baked 40 min, rotating the pan halfway through.

When I make sausage rolls for lunches, I let them cool completely before refrigerating, and we eat them cold for lunch. Puff pastry doesn't always heat up well. Note that you can use whatever ground meat you have on hand and mix in any spice or seasoning combo you want. Use the linked recipe for baking instructions.

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Right after the new year, I was looking through our meat freezer and saw a boneless pork roast that I needed to cook up. I decided to make one of my all-time favorite dinners, chile verde. I don't have a go-to recipe, but remembered that Alpana from GypsyPlate (she used to participate in Weekend Cooking) had a Chile Verde recipe on her site. I followed the pressure cooker instructions, but Alpana includes slow cooker and stove top directions too. I didn't change a thing in this recipe, except I used Wegman's roasted salsa verde instead of making my own. This was incredibly good. I now have a go-to chile verde recipe. Seriously, give it a try. (I forgot to photograph mine).

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Finally, the nice people at America's Test Kitchen sent me a copy of their Complete Guide to Healthy Drinks. I make a smoothie almost every day, and I'm really looking forward to giving some of the recipes in this book a try.

As it says on the cover, the cookbook includes all kinds of drinks: smoothies, juices, teas, tisanes, fermented drinks, flavored water, shrubs, spritzers, hot drinks, homemade non-dairy "milks," and broths. As you'd expect from ATK, there is also a section on equipment, so you can feel confident when buying. Don't miss the sections on ingredients and storage and the many very helpful features on techniques.

Here are some drinks I've marked to try: watermelon-lime agua fresca (I bet that's so refreshing in the summer), cafe mocha smoothie (with avocado and cocoa powder), old-fashioned mulled cider (hello, fall!), orange creamsicle smoothie (with carrots and yogurt), and spicy mango smoothie (dairy free but with a bit of cayenne). If it's America's Test Kitchen, you know it's good!

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Two New Cookbooks to Broaden Your Cooking Horizons (Weekend Cooking)

Happy Saturday. Today I have two more cookbooks for you one came out last month and the other published just this week. Thanks to the publishers for the review copies.

I'm sure you're already familiar with Food52, the site that was developed to be "the one place you can see thousands of test kitchen-approved recipes, shop the kitchenware you need to make them, and discuss the results with like-minded people." Food52 was founded by Amanda Hesser and Merrill Stubbs, both well-respected figures in the food world. I have several of their cookbooks and subscribe to their newsletter.

Their newest cookbook is Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People written by Food52 founding editor Kristen Miglore (Ten Speed Press). The gorgeous photos are by James Ransom and the helpful illustrations are by Eliana Rodgers. No matter your comfort level in the kitchen and skill level while cooking, I guarantee this new cookbook will have something to teach you.

I love the troubleshooting guides (see to the left; click to enlarge), serving ideas, illustrations and photos of techniques, music suggestions, prep tips, time lines, and (of course) more. Food52 Simply Genius has your back, whether you're cooking simple beans and legumes or whipping up some chicken fennel quinoa porridge. Not sure how to tell if the shrimp is cooked perfectly? Just look at the handy photographs. Want to know why it's worth your time to boil potatoes before roasting them? Food52 Simply Genius has the answer. I truly appreciate the step-by-step photos that show the "key" techniques for success.

I made several recipes from Food52 Simply genius. Two of our favorites were Louisiana Barbecued Shrimp and the Sheet-pan Gnocchi with Chili Crisp and Baby Bok Choy. Throughout the book, the recipe directions are clear and easy to follow.

Recommendation: To paraphrase the subtitle: Food52 Simply Genius really is for every curious cook who wants to learn and improve their skills. Vegetarians, vegans, and gluten-free eaters will find appropriate recipes by looking in the index.

The second cookbook I tried this fall was The Mexican Vegetarian Cookbook: 400 Authentic Everyday Recipes for the Home Cook by Margarita Carrillo Arronte (Phaidon Press). As promised by the subtitle, this cookbook is brimming with easy weekday (and weekend) recipes that will find their way into your regular rotation. Arronte is committed to showing the world that Mexican cuisine is much more than tacos and burritos; in fact, Mexican cuisine has been recognized as being "one of the most varied and sophisticated in the world." That variety is shown in the broad range of dishes included in this book.

If you really love the more familiar Mexican dishes, have no fear. Among the less well known recipes, Arronte includes several riffs on tamales, pico de gallo, corn soup, enchiladas, and the like. I was excited to see the mix of traditional and contemporary dishes and have several recipes marked to try.

Here are some things I really like about The Mexican Vegetarian Cookbook: Each recipe begins with a list telling us where the dish is from (such as Mexico City or Veracruz), prep time, waiting time (chilling, marinating), cooking time, number of servings, diet (gluten free, dairy free, vegan), and other information (one pot, 5 ingredients, 30 minutes). The directions are clearly written and easy to follow. When needed, recipes come with a "chef's tip" to help guarantee success. Arronte includes serving suggestions for many of the dishes. At the back of the book you'll find a glossary of ingredients, recipe notes, and a detailed index.

What I didn't like: I wish some of the dishes were a little more boldly seasoned. I do not mean that every dish should have hot peppers, but in many cases, I wanted a little more than just salt and pepper. For those recipes, I simply added my own extra seasonings or herbs, so no big deal. My only other issue pertains to availability of the ingredients in my small town. Of course, that's not Arronte's fault, and she often suggests substitutes.

I found plenty of healthful vegetarian dishes to try in The Mexican Vegetarian, including Spicy Lentils with Vegetarian Sausages, White Bean Salad with Vegetables, and Red Bell Peppers with Potatoes and Saffron. Everything was good and easy to make, though, as I said, I did doctor up a few dishes; for example, I added some herbs and black pepper to the dressing for the bean salad.

Recommendation: If you're vegetarian or vegan or just looking for new vegetarian recipes, take a look at The Mexican Vegetarian Cookbook by Margarita Carrilo Arronte. I strongly suggest that you borrow this from the library before you buy, just to make sure that it's a good fit for you.

Instead of typing out a recipe, I thought I share a spread from The Mexican Vegetarian Cookbook (you may have to click the photo to enlarge it). Arronte's simple recipe and clear photos may encourage you to give homemade tortillas a try. I bet you like them much better than the corn tortillas from the grocery store.

Note: The recipe and scans are used in the context of a review. Any quality issues are all on me. All rights remain with the original copyright holders.

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2 Cookbooks with Fresh Ideas for Nutritious, Yummy Meals (Weekend Cooking)

We're finally done with our fall travels to visit family, and I've come home to a stack full of cookbooks to share with you. Today I'm sharing two that helped me put dinner on the table over the last few weeks.

Thanks to the publishers for providing me with review copies.

First up is the latest cookbook by one of my go-to authors: Dinner in One by Melissa Clark (Clarkson Potter). If you love delicious and easy one-dish dinners, then this is definitely the cookbook for you.

The recipes are grouped primarily by equipment (sheet pan, pressure cooker), but a few chapters focus on a course (pasta, soup), including one with one-bowl cake recipes.

After all our travels, I was less interested in dessert than I was in good eating, so I turned my attention to Clark's appealing and nutritious dinners.

One of the winners in the sheet pan chapter was the Glazed Tofu with Sweet Potatoes and Silky Red Peppers. In the introduction to the recipe, Clark writes: "If there's someone in your life who swears tofu is always boring and bland, this is the dish to change their mind." I'm here to say that this dinner did indeed change Mr. BFR's take on tofu. He even gladly ate the leftovers for lunch the next day!

We also liked the Spaghetti with Tuna, Capers, and Cherry Tomatoes from the pasta chapter and the Lemony Beef, Spinach, and Barley Soup from the pressure cooker chapter. I marked a ton of other recipes in Dinner in One for future dinners, such as Cheesy Meatball Parm with Spinach, Lemony Turkey and White Bean Soup with Winter Greens, and Garlicky Pork Chops with Cauliflower and Pomegranate.

The recipe introductions include helpful information, such as substitutions, side dishes, freezing information, and technique tips. Clark's directions are clear and easy to understand, and the recipes call for familiar ingredients.

Recommendation: I've trusted Melissa Clark's recipes for years, and her Dinner in One has a permanent place in my cookbook collection. Vegans, vegetarians, and gluten-free eaters will find a number of appropriate recipes.

I'm sure I don't have to tell you that the world's love affair with Mediterranean foods is still going strong. I'm fully on that bandwagon, so I was excited to pick up a copy of The Mediterranean Dish by Suzy Karadsheh (Clarkson Potter). In case you've never heard of Karadsheh, she's the cook and spirit behind the very popular website The Mediterranean Dish. It's her site that I turn to first when I'm looking for a good and reliable Mideastern recipe.

Because Karadsheh grew up in Port Said and married into an American-Mideastern family, her perspective of Mediterranean food has a cosmopolitan twist. I also love that she infuses her website and recipes with her personal attitude about food and life: "Eat with the seasons; use mostly whole foods; and above all else, share."

Cooks newish to Mediterranean cooking will appreciate Karadsheh's guide to ingredients and what to keep in the pantry. Don't worry, the ingredients may be new to you, but they aren't hard to find. Be sure to read the recipe intros, because they contain useful tips and Karadsheh's personal story behind some of the recipes.

You'll find recipes for every meal plus snacks and sauces in The Mediterranean Dish. I made a few dinners and a couple of salads, and each dish was a winner. The Tuesday Night Skillet Chicken Cutlets with Artichokes and Mushrooms (which I served over orzo) is a great choice for spring or fall. The Farro, Corn, and Cherry Tomato Salad with Basil Vinaigrette screams summer, but we had it for September lunches. We also really liked the Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano and Sheet-Pan Smoky Chicken, Chickpeas, and Carrots.

Of course, I've marked many more recipes to try this winter. Here are a few: Easy Homemade Pita Bread (I'd love to try her version), Mama’s Citrus-Carrot Jam (sounds so interesting), Roasted Bell Pepper Boats with Orzo and Basil Vinaigrette (we love stuffed peppers), Wine-Braised Lamb Shanks with Cinnamon and Rosemary (I love shanks!), and Orange-Cardamom–Olive Oil Cake.

Recommendation: I've been making Suzy Karadsheh's recipes for years and recommend her debut cookbook, The Mediterranean Dish, without reservation. Vegetarians and vegans will find many recipes to add to their repertoire, and I think gluten-free eaters will find plenty to cook.

Instead of typing out a recipe, I decided to share one of Suzy Karadsheh's videos so you can get a sense of her and her style of cooking. The recipe demonstrated here is for a Moroccan-style vegetarian dinner.

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Website Finds for Food Lovers (Weekend Cooking)

Happy Saturday. It's been a long, long time since I wrote a Weekend Cooking post that included links to current-ish foodie posts I've found in my wanderings around the internet.

Last week, before the temperatures moderated, I put my air fryer front and center in my kitchen. I made chicken, stuffed peppers, creole shrimp, and this easy air fryer falafel recipe from the SkinnyTaste website. They were perfect for a hot summer evening, and I served mine in a pita with hummus, Greek yogurt, cucumbers, and some shredded cabbage. While these falafel aren't quite like the deep-fried ones you can get from a food truck or restaurant, they tasted good and made for a filling vegetarian dinner. The only hitch is remembering to make the "batter" ahead of time so you can refrigerate it for a couple hours before forming it into balls. Click the link for the recipe and watch the video for the general idea.

I know you've heard about Half-Baked Harvest because several members of the Weekend Cooking gang have written about Tieghan Gerard, the woman behind the website and the cookbooks. If Half-Baked Harvest is new to you, head on over to the website, look around, and sign up for their email newsletter. If you're on Instagram, you should definitely follow Tieghan. Anyway, a recent email from the site included a recipe for Brown Butter Oatmeal Chocolate Chip Cookies. Okay, first off, I have a weakness for anything with brown butter. I also happen to like updated versions of childhood classics. This recipe hits both those buttons. Here are two more reasons these oatmeal cookies are my to-try list, they call for less sugar than traditional recipes, and Tieghan suggests topping them with flaky sea salt. OMG yum.

I'll finish up with four quick links.

• Taste has an article about Kerala Cuisine from southern India and its rising popularity in America.
• In case you missed the news, The Takeout has a piece on the brand new Girl Scout cookie: Raspberry Rally
• Southern Living has turned its eye to fall with 12 cakes featuring fall flavors like nuts, pumpkin, and apples.
• Eater has an article all about the "right amount" of garlic to use in your cooking.

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Abrams Cookbooks & a Winning Salad Recipe (Weekend Cooking)

Before I get to the cookbook and recipe, I just want to let you know that my Facebook messenger was hacked and someone sent out bogus messages from me yesterday. If you got one, just ignore it. I still haven't figured out how to report the incident, but for now, I'm hoping this is a one-time event.

As you know I've been a member of the Abrams Dinner Party cookbook review group for a number of years now. You may wonder if I continue to use any of the Abrams cookbooks after I've reviewed them. I'm here to say yes. I cook from them a lot.

For example, I made the most delicious chocolate cake I've made in years for our July 4 cookout. That red wine chocolate cake recipe came from Gabriel Kreuther: The Spirit of Alsace, a Cookbook (which I reviewed last November). A week or so ago I made the chicken Parmesan from The Dinner Plan, an Abrams cookbook I first wrote about in December 2017. I shared the recipe for that chicken parm in September 2018, and it's still my go-to.

Anyway, my point is that when I rave about a cookbook, it's not just for the moment. I can usually tell if a cookbook will stand the test of time. Abrams cookbooks often do. If you want to be a member of the Abrams Dinner Party, the application for the next publishing season is live now. You have until July 31 to apply. Just click this link.

This past week has been HOT and next week will be even hotter. Turning on the oven is not high on my list of things I want to do. Thank goodness I own an air fryer, because it saved us from a hot kitchen on three nights (see my meal plan below).

For two dinners, I turned to another favorite Abrams cookbook, What's Gaby Cooking: Eat What You Want, which I reviewed in June 2020. First up was the Greek Chicken Trough, which is a salad of tomatoes, cucumbers, bell peppers, chicken and feta cheese. I employed the air fryer here to cook the chopped chicken breasts so I didn't have to heat up my house.The other salad was The LA Chop (see photo from 2020). This one isn't for my vegetarian and vegan friends, but it absolutely satisfies the omnivore BFR household. I've shared the recipe below.

Note that I didn't include the recipe for the lemon vinaigrette needed for the following recipe. Just make a simple olive oil, red wine vinegar, and garlic dressing, substituting the juice of 1 lemon for some of the vinegar.

The LA Chop
Serves 4 as an entree

• Lemon Vinaigrette
• 2 tablespoons dried oregano
• Kosher salt and freshly cracked black pepper
• 1 head iceberg lettuce [sometimes I use romaine hearts]
• 1 head radicchio
• ½ small red onion thinly sliced
• 1 pint (300g) heirloom cherry tomatoes, cut into quarters
• 1 (15-oz, 430 g) can chickpeas, rinsed and drained
• 8 ounces (225 g) fresh pearl mozzarella
• 4 ounces (115 g) provolone cheese, cut into medium dice
• 4 ounces (115 g) Genoa salami cut into small cubes
• 5 pepperoncini (stems discarded), cut into thin slices
• 2 teaspoons chopped fresh oregano for garnish

Whisk the dried oregano into the vinaigrette and season with salt and pepper to taste.

Cut the lettuce into 1/4-inch strips. Repeat with the radicchio.

In a large, wide bowl, combine the lettuce, and radicchio, tomatoes, chickpeas, mozzarella, provolone, salami, and pepperoncini. Season with salt to taste and toss to thoroughly combine. Drizzle 6 tablespoons (90 ml) of the dressing over the salad and toss gently to coat evenly. Taste and add more dressing as needed. Transfer to a large platter and garnish with the chopped oregano.

Note: The recipe is used with permission; all rights remain with the original copyright holders.

Last Week's Dinners
Saturday: Grilled salmon with roasted yellow wax beans (in the air fryer)
Sunday: Greek Chicken Trough salad (used the air fryer for the chicken)
Monday: Pork tenderloin and broccoli (cooked in the air fryer)
Tuesday: Tofu and vegetable stir-fry and rice
Wednesday & Thursday: Black bean enchiladas
Friday: The LA Chop salad

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Milk Street: The World in a Skillet by Christopher Kimball (Weekend Cooking)

I've gushed written about Milk Street cookbooks several times here, so you can imagine how happy I was to receive their newest release, The World in a Skillet by Christopher Kimball, from Voracious Books as part of their Voracious Ambassadors review program.

This cookbook is an especially good match for me because I love one-pot meals. When you don't own a dishwasher, anything that saves on cleanup is always welcome. The recipes in The World in a Skillet are based on a general everyday 12-inch pan. Though some dishes require the skillet to go from stovetop to oven, your pan can be stainless, no-stick, or cast iron.

The Milk Street team gathered skillet recipes and inspiration from more than 30 countries, so you can indeed travel the world via your cooking. Some of the countries represented are Lebanon, Japan, Ethiopia, Jamaica, Spain, Korea, Italy, and Peru. The World in a Skillet is a bit meat and fish heavy, but vegetarians and vegans will find some recipes to suit, like Braised Potatoes and Mushrooms with Garlic and Parsley, Hot-and-Sour Stir-Fried Cabbage, and Skillet-Baked Eggplant with Tomatoes and Mozzarella.

The cookbook is arranged first by time (60-, 45-, and 30-minutes meals) and then by other categories, such as "One-Pan Pastas," "Skillet Sides," and "Hearty Grains." Every recipe, in typical Milk Street style, includes extensive tips and notes, which expand your knowledge, offer possible ingredient substitutions, provide serving ideas, and lead to a great final dish.

I have so many recipes marked to try that I don't think The World in a Skillet is going to leave my kitchen for months. Here a few things I've made: Chicken Curry with Tomatoes and Bell Peppers, Lentil and Eggplant Stew with Pomegranate Molasses (see photo), Toasted Pearl Couscous with Zucchini and Herbs, and Georgian-Style Braised Chicken with Tomatoes and Herbs. Everything was delicious. The recipes are easy enough for everyday dinners and tasty and impressive enough for company.

I have only one minor complaint. I had a hard time meeting the "start to finish" times provided for each recipe I tried. It took me 15 or so extra minutes to complete the dishes. This isn't at all a problem for me, but some cooks are pressed for time and need a 30-minute dinner to take no longer than that half hour. The issue may be that it takes me longer than it does Kimball to prep the ingredients. Or maybe my home stovetop and oven aren't as powerful as his professional or high-end appliances. Whatever the case, I thought I should point this out.

Note too that some of the recipes call for less common ingredients, like specialty spice mixes or sauces. I had no trouble buying what I needed at my local grocery stores, even here in a small town. So don't be thrown off by the berbere spice mix or the lemongrass: either you'll be able to find it at a store near you or you can use one of the suggested substitutions.

Recommendation: Most cooks will find a number of appealing dishes to try from The World in a Skillet by Christopher Kimball. The cookbook is a good match for those who like learn about new dishes, try new flavors and ingredients, and like to expand their culinary horizons. Vegans and vegetarians will need to look before buying.

The recipe I'm sharing today is one I haven't tried yet, but I hope to soon. The dish is inspired by Mexican tinga poblana, but can be completed (according to Kimball) in 30 minutes start to finish.

From the headnote: (1) Mexican oregano is often found with the other Mexican ingredients rather than in the spice aisle. Use equal amounts of dried marjoram if you can't find it. (2) Serve the meat in tacos or on tostadas. (3) Don't add the pork to the pan until the sauce is at a full boil to ensure quick cooking. Remove the pan from the heat as soon as the pork is no longer pink, to avoid overcooking and toughness.

Pork Tenderloin in Tomato-Chipotle Sauce
30 minutes
Serves 4

• 1¼-pound pork tenderloin, trimmed of silver skin, halved lengthwise and thinly sliced crosswise
• Kosher salt and ground black pepper
• 2 tablespoons grapeseed or other neutral oil
• ½ medium white onion, thinly sliced
• 3 medium garlic cloves, minced
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cumin
• 1 bunch cilantro, stems minced, leaved chopped, reserved separately
• 2 chipotle chilies in adobo sauce, chopped, plus 2 teaspoons adobo sauce
• 1 pound ripe tomatoes, cored and roughly chopped
• ¼ cup low-sodium chicken broth
• ½ teaspoon packed light brown sugar

In a medium bowl, toss the pork with salt and pepper. In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, garlic, and 1 teaspoon salt, then cook, stirring occasionally until the onion is softened, 2 to 4 minutes. Add the oregano, cumin, and cilantro stems; cook, stirring, until fragrant, 30 to 60 seconds.

Stir in the chipotle chilies and adobo sauce, the tomatoes, broth, and sugar. Bring to a boil over medium-high, then cover, reduce to medium and cook, stirring occasionally, until the vegetables are fully softened and the mixture is saucy, about 8 minutes.

Uncover, increase to medium-high and stir in the pork. Cook, uncovered and stirring often, until the pork is no longer pink, 3 to 5 minutes. Remove the pan from the heat. Taste and season with salt and pepper, then stir in the cilantro leaves.

Note: The recipe and scans are used in the context of a review; all rights remain with the original copyright holders. The photo is my own.

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The Simple Comforts Step-by-Step Instant Pot Cookbook by Jeffrey Eisner

Happy holiday weekend to my Canadian and U.S. readers. Hope you did something fun or have something fun planned, preferably with good friends and good food.

Today I want to talk about a new(ish) pressure cooker cookbook by one of the most experienced Instant Pot cooks out there: The Simple Comforts Step-by-Step Instant Pot Cookbook by Jeffrey Eisner. Thanks so much to Voracious and the Voracious Ambassador program for giving me a chance to cook from and review this book.

There a few things you have to know about this cookbook right from the get-go. First, though the recipes will work in any pressure cooker, they were developed specifically for the Instant Pot (IP). Eisner wisely recognizes that there are several IP models and sizes, so he provides instructions that will work in just about any model you have, sometimes with size or volume adjustments.

Second, each and every recipe is clearly marked for a variety of dietary concerns. If you're keto, paleo, gluten-free, dairy-free, vegetarian, or vegan, you will find many recipes to suit your needs. Eisner also notes which recipes can easily be adapted from, say from vegetarian to vegan or from gluten to gluten-free, and provides guidelines for how to make those adjustments. Third, just about every recipe includes helpful tips. Some of these suggest ways to lower the fat content of a recipe; others suggest variations or provide advice.

Finally, the recipes in Simple Comforts totally meet the expectations of the title. The dishes included here are indeed comfort food. You'll find recipes for risotto, mac and cheese, pot roast, and fettuccine alfredo. But you'll also find IP versions of Asian, Mexican, and Mediterranean classics, like pozole verde, Thai chicken satay, Korean beef bulgogi, and osso buco.

As you probably already guessed, the majority of the ingredients called for in Simple Comforts will be easy to find for most people. Eisner's directions are exceptionally simple to follow. The ingredient lists include tips and notes, and each recipe step is illustrated with a photograph, so cooks who are new to the Instant Pot or new to the kitchen should have no problem understanding the process for making each dish. Oh, and unlike so many pressure cooker cookbooks, Eisner's time estimations for each recipe includes "pressure building time." This is so important when trying to plan your meals.

I made several recipes from Simple Comforts, all with excellent outcomes. The Sloppy Joes were easy and delicious. The serving size was for 4-6, but instead of cutting the recipe in half, I opted to make the whole thing and freeze the leftovers for another night. The Risotto Ranchero is, as Eisner states, "a taco-inspired risotto." Salsa, green chiles, and Mexican cheeses replace the more traditional Italian ingredients. Yum! I also made a tortellini soup, a beef stew, and chicken teriyaki (see scan). I can say without reservation that the recipes work and the final dishes are tasty.

When I was thinking about the negatives of Simple Comforts, I could think of only one. This cookbook takes the stance that if it can be made in the Instant Pot, then it should be made in the Instant Pot. I'm not really in that camp. Some dishes come together just as quickly (sometimes quicker) on the stove top. But then I thought about the cooks who don't really like to hover around the stove, keeping on eye on dinner as it cooks.

And then I thought about people who have RVs or campers and how convenient it would be to simply use the Instant Pot. How about when you rent a shore house or a cabin the woods for a couple of weeks? You wouldn't have to worry about an under-equipped kitchen. How about people like me who don't have central air-conditioning? The IP in the summer is a godsend. Oh and then there are those who live in tiny city apartments.

Recommendation: In the end, I decided that The Simple Comforts Step-by-Step Instant Pot Cookbook by Jeffrey Eisner is, in fact, a good cookbook for anyone who likes using their IP or would like to learn how to use the one they stashed on that high shelf in the pantry. No matter your dietary concerns, you'll find a number of everyday, comfort dishes in this cookbook.

I couldn't find a video for a recipe from Simple Comforts, but the following video is only a couple of weeks old and shows Eisner making Linguine La Parma. His personality and style of cooking come through on the page as easily as it does on camera.

You can find more Instant Pot recipes by Jeffrey Eisner on his website: Pressure Luck Cooking.

Note: The scans are used in the context of a review; all rights remain with the original copyright holders.

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Two New Vegan Cookbooks (Weekend Cooking)

As promised last week, today's post is all about two recent vegan cookbooks. Though they are both focused on plant-based eating, they have different perspectives.

First up is BOSH! on a Budget, the newest cookbook by Henry Firth and Ian Theasby, who are well know for promoting a vegan lifestyle in cookbooks and on their YouTube channel BOSH.tv. Thanks to the publicists for the review copy of this cookbook, which will be released next Tuesday.

Rather than define a certain money limit for what constitutes "budget cooking," Firth and Theasby take a broader view that isn't tied into local food prices and individual resources. Instead, they save money by engaging in batch cooking, eating in-season foods, opting for homemade over convenience food, and cutting down on food waste. The beginning of the cookbook includes several useful features, such as tips for cooking and using up the food you have on hand. Throughout the cookbook are recipes for homemade versions of common ingredients, such as sauces, tofu, and pasta.

My favorite recipes were the salads, soups, and stews, though I really liked the General Tso's Tofu and have several others (like Baked Ratatouille Rice) marked to try. All the dishes are 100% plant based, though many rely on vegan alternatives, especially vegan dairy products. I made and liked the Spanish-Style Stew but must confess that instead of the vegan sausages called for in the recipe, I used the real thing.

Other recipes in BOSH! on a Budget take a different approach to mimicking animal-derived ingredients. Look at the "eggs" in the shakshuka (see scan). They look real, but they're actually made from vegan yogurt and a tahini-pepper sauce. Very clever and fun.

I didn't bake from this cookbook, but vegans who are looking for yummy desserts won't be disappointed by the tray bakes, tarts, and cookies. Note that the sweet treats are plant-based but still have gluten.

Beginner and unsure cooks will appreciate the step-by-step detailed style of the recipe directions. Firth and Theasby have your back from prep to serving, guaranteeing that each element of the dish will be ready at the same time.

Recommendation: BOSH! on a Budget by Henry Firth and Ian Theasby will appeal to a wide variety of vegan and vegetarian cooks. The book is especially helpful to new cooks and, of course, anyone looking to save some money but still eat healthfully. Because I'm not a big fan of vegan meat and dairy substitutes, I'm inclined to adapt the recipes to suit our needs. On the other hand, those who are following a vegan diet for any number of reasons will appreciate having vegan copy-cat recipes in their arsenal.

Note: Photo credit: Lizzie Mayson.

The second cookbook is Body Harmony by Nicole Berrie, who is the person behind the Bonberi website. Thanks to Abrams Books for providing me with the review copy of this cookbook as part of the Abrams Dinner Party.

Like many other people around the world, Berrie turned to a vegan lifestyle after years of dieting and general food confusion. In the first chapters of Body Harmony, Berrie talks about her lifelong struggles with eating as well as her journey to finding peace and balance in her body and soul. She clearly and frankly talks about her food philosophy and how she is able to "maximize digestion and energy" through food combining, intuitive eating, and making sensible choices, while still indulging and enjoying her meals.

Whether you have similar issues as Berrie's or not, you'll find plenty of delicious eating within the pages of Body Harmony. The recipes are incredibly appealing and easy to make. Few (if any) recipes rely on tofu or soy "meat" products, and almost all of the ingredients are readily available to everyone, even those in a small town.

As is often the case, I was drawn to the salads first. I love a good chopped salad and was thrilled to see several included in Body Harmony, such as Mexican Chop, Italian Chopped Salad (yum!), and Joe's Chopped Salad (from a Miami restaurant; see photo). I made the Spicy Roasted Broccoli, the Chickpea Tuna (no tuna involved and delicious), the Creamy Cilantro Rice, the vegan Chopped Liver (see recipe), and the Rigatoni alla Vodka. Recipes I've marked to try include Buffalo Cauliflower, Soba Noodle Salad, Spinach Dill Rice, Lemony Oregano Potatoes, and Simple Massaged Kale Salad with Beets and Avocado.

The recipes were all easy to make and 100% successful. So many of the dishes called to me and fit my tastes and eating style. I also liked that Berrie introduces each dish with a personal story or tips for substitutions or serving.

Recommendation: I like that Body Harmony by Nicole Berrie can be used on a number of levels. For me, it's a source of yummy plant-based dishes to supplement my omnivorous diet. Others will be taken by Berrie's personal health journey and her food philosophy. Vegans and vegetarians will likely give this cookbook a permanent place in their kitchen as a source for easy, delicious, go-to recipes.

Like Berrie, I grew up eating chopped (chicken) liver at almost every family gathering. My fraternal grandmother made the best chopped liver I've ever eaten. Because I have several vegetarian and vegan friends and family members, I was excited to try Berrie's vegan version of a childhood favorite. Note that I didn't have parsley in the house, so I used some torn basil in the photo. The spread is fabulous; the texture and flavor are perfect. Next time I make this, I'll cut the recipe in half or to a third; it made a lot for just the two of us (not that we had any trouble eating it all).

Chopped Liver
Makes about 3 cups

• 6 tablespoons (90 ml) avocado oil
• 1 large yellow or white onion chopped, or 2 cups (420 g) chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tamari
• 2 cups (150 g) brown lentils, cooked
• 1 cup (105 g) raw walnuts
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• Freshly chopped parsley for garnish

In a large saucepan, heat 2 tablespoons (30 ml) of the oil. Add the onion, garlic, and tamari and saute on medium-high heat for 5 to 7 minutes, until cooked down. Let cool. Transfer the onion mixture to a food processor or blender and add the lentils, walnuts, and remaining 4 tablespoons (60 ml) of the oil, the salt, and pepper. Blend until creamy. Serve as a dip with crudities or use as a "pate" spread.

Note: The recipe is used in the context of a review; all rights remain with the original copyright holders. The photos are my own.

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