The story of Kneaders Bakery and Cafe began with Colleen and Gary Worthington baking traditional European bread in their kitchen. After mastering old-world bread-baking techniques and testing countless recipes, Colleen, Gary, and their growing team of bakers moved onto their signature artisan bread.

But bread is just the beginning. Kneaders is well-known for their mouth-watering soups, sandwiches, and breakfast as well as their delectable pies, cakes, and pastries. For the first time, home cooks have access to popular recipes such as Overnight Chunky Cinnamon French Toast, Artichoke Portobello Soup, and Blueberry Sour Cream Pie. Beautiful and appetizing photos accompany each recipe.

What began in Colleen Worthington’s kitchen a little more than twenty-five years ago has grown into a successful family-owned bakery and cafe business with time-tested, delicious recipes gathered in this one-of-a-kind cookbook.

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Review

I have to admit that I have never heard of Kneaders Bakery and Cafe, but that is only because they do not have a location in my part of Texas. I did discover they have locations in San Antonio, so next time I am in that neck of the woods I plan to check them out.

I am a sucker for a cookbook with a multitude of breakfast options, along with soups and sandwiches. I tend to get in a rut when it comes to sandwiches, so I always like a little inspiration. There are also several french toast recipes that I know my family would enjoy, so that will have to be a weekend treat. While I can’t get their bread here to make some of the recipes, any good thick bread should work, depending on the recipe.

A fun recipe in the cookie section is the Gingerbread Mummy Cookies. This is a twist on a gingerbread cookie where the icing makes them look like a mummy. Great for the Halloween holiday. There is even one called a Spider Cookie that you might recognize as a different name, Haystacks.

Outside of the multitude of dishes, the family shares their story and history. I enjoyed learning about the family behind Kneaders, their hopes, dreams, and history. There are stories sprinkle throughout with the recipes too. It is more than just a cookbook; it is a story of the family, their dreams and their struggles.

This is one cookbook that will used quite often for gatherings with friends and family.

We give this book 5 paws up.

About the Author

More than twenty-five years ago, Colleen Worthington rolled up her sleeves and built a baking empire out of her own kitchen, which provided a place for her kids to learn hard work, dedication, and creativity.

Together with her husband, Gary, the Worthingtons pursued their interest in scratch-made artisan breads by training at both the American Institute of Baking and San Francisco Baking Institute. They worked closely with Lehi Roller Mills to develop an exclusive flour mixture and located an ideal, traditional Italian hearth-stone oven. Their first bakery opened in Orem, Utah, in 1997, where they served European hearth breads. Within a few months, they expanded to offer a variety of sandwiches, soups, salads, and pastries. The café also sells a variety of home and seasonal décor.

Includes an original, never-before-published story about the Fablehaven woodland brownies by #1 New York Times best-selling author Brandon Mull

The Fablehaven house brownies are known for coming into the kitchen at night and baking delightful treats as a surprise for caretakers and their guests. Now, Fablehaven fans can enjoy nearly fifty wondrous recipes inspired by the world of Fablehaven. Each recipe includes a Fablehaven origin story and full-color food photography. Enjoy a selection of magical crafts like Wizard Slime and Vanessa’s Invisible Ink. Bonus: also includes a few of Brandon Mull’s favorite desserts.

Wondrous Recipes Include:

Fairy Toast
Muriel’s Pretzel Knots
Ogre Stew
Bubda’s Sloppy Guac
Calico Bread
Lena’s Loaded Crepes
Bracken’s Unicorn Shakes
Zombie Cake Eyeballs
Dragon Egg Cupcakes
Goblin Glop Trifle
Tanu’s Bottled-Up Emotions
Singing Sisters Bubbling Brew

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Preorder today, the book releases on 8/1/23

Review

About the Authors

BRANDON MULL is the #1 New York Times best-selling author of the Fablehaven, Candy Shop War, Beyonders, and Five Kingdoms series. A kinetic thinker, Brandon enjoys bouncy balls, squeezable stress toys, and popping bubble wrap. He lives in Utah in a happy little valley near the mouth of a canyon with his wife, Erlyn, their eleven children, and some animals. Brandon loves meeting his readers and hearing about their experiences with his books.

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CHERIE MULL is a mom of four who has always loved making and eating good food. After graduating with a degree in biology, Cherie worked in gene sequencing and pharmaceutical research before exchanging her lab coat for an apron. She now owns a thriving baking business, creating cakes and custom treats for weddings, birthdays, and other celebrations. Cherie and her husband, Bryson—Brandon Mull’s brother—have been beta readers for the Fablehaven stories since the beginning, and she is thrilled to be a part of this new adventure.

From James Beard Award–winning chef and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.

Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder. Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, curing—along with illustrated techniques like shucking oysters, opening clams, and filleting fish, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish. The Hog Island Book of Fish & Seafood is a master class from an award-winning chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.

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My thoughts

I will state right off that I do not eat seafood. I have never gotten the taste of it. However, I have several in my home that do eat seafood, so I am always trying to find new recipes that they will enjoy or even have the meat swapped out for chicken or pork.

I have scoured through the book and do love the layout. It is sorted by type of seafood, and each section includes how to clean or prepare for cooking, along with the recipes. So if you are looking for a crab or salmon dish, there is a whole section just waiting to be explored.

The recipes don’t seem to call for too outlandish ingredients. However, I did find one pizza recipe that had clams in the shell on it. That seemed a bit bizarre to me, but I’m sure it is a dish that many will enjoy. There is a salmon recipe with a seared corn sauce that I bet would taste good on chicken too.

If you enjoy all kinds of seafood, I think this is a cookbook you would enjoy!

Now for a recipe from the book.

Grilled Tilapia with Herb Sabayon

1 c dry white wine
1/2 c minced shallots
1 tsp white wine vinegar
4 large egg yolks
3 T water
2 T finely chopped fresh tarragon
fine sea salt and freshly ground white pepper
Four 7-8 oz tilapia fillets
2 T canola oil
Fresh tarragon sprigs, for garnish

Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Brush the grill grates clean.

In a small, heavy saucepan, combine the wine, shallots, and the vinegar. Bring to a boil over high heat and cook until the liquid is reduced to 2 tablespoons, about six minutes. Remove from the heat. Use now, or set aside for up to 4 hours.

In a medium metal bowl, whisk the egg yolks and water together. Set the bowl over a saucepan with about 4 inches of barely simmering water. Do not let the bowl touch the water. Whisk constantly until the mixture is light and foamy, about 2 minutes. Whisk in the reserved wine reduction and the chopped tarragon and whisk constantly until the mixture is thick and creamy. Season with salt and pepper. Remove from the heat and keep warm over the hot water in the saucepan.

Brush the fish with oil and sprinkle generously with salt and upper. Place on the grill and cook until slightly charred and just barely opaque in the center, about 3 minutes per side. Transfer to warm plates, spoon the warm sabayon over the fish, garnish with tarragon sprigs, and serve immediately.

Serves 4

A Wine Country cookbook that celebrates sustainable, garden-to-table dining

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen. Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by three-time James Beard Award–winner Janet Fletcher. Bring the garden to the plate California-style with Heirloom Tomato and Peach Salad with Burrata or Golden Beet Gazpacho. Enjoy a glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah; or savor a platter of crisp spring vegetables with Caramelized Spring Onion Dip. To show off a fine California red wine, try Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro. The book’s garden-inspired desserts include luscious finales such as Blood Orange Crème Brûlée, Cheesecake with Blueberry Gelée, and Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream. In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

Review

This is a beautiful book, one that will delight the senses.

This book combines recipes, wines, and complete menus to create an atmosphere for your family or dinner guests. I enjoyed reading about the different wineries, drooled over the menus, and started planning my weekly dinners around several of these dishes.

I love that there are menus that incorporate fresh ingredients and wines to pair with the meals. It makes your next party planning a bit easier.

I wasn’t sure what I would make for dinner one night. I had chicken, but that was as far as my imagination went. Would I do my same ol’ same ol’, or go with something new? I picked up this cookbook and discovered the recipe for Maggie’s Ranch Chicken. Granted, I was using a different cut of chicken and less, but it was easy to cut down the recipe and adjust the cooking time. This was delicious! I can see making this again in the future.

I also saw a recipe for an Avocado Salsa Verde that looks delicious. I will have to try that one for our next taco night.

There are a variety of recipes that will delight even the pickiest eater. So check it out when looking for something a little different.

Recipe

Maggie’s Ranch Chicken

One Whole fresh chicken, 4-4 1/2 lbs, backbone removed, quartered
Sea salt and freshly ground black pepper
1/3 c honey
4T salted butter
1T Dijon mustard
4 six-inch sprigs fresh tarragon

Preheat an over to 350 degrees. Season the chicken all over with salt and pepper.

In a small saucepan, combine the honey, butter, and mustard and stir over low heat until the butter melts.

Put the chicken quarters in a 9×13 baking dish and pour the honey mixture over them. Place a tarragon sprig on each quarter. Bake for 30 minutes, then remove the dish from the oven, spoon the juices over the chicken, and return to the oven for 30 minutes more. The chicken will be fully cooked, with beautifully browned skin. Let rest for at least 15 minutes before serving to allow the juices to settle.

Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home
In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With The Art of Mexican-Style Grilling , Mexican food authorities and the authors of Oaxaca , Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

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Carne Asada is not just a taco.

This is the first line in the book, and after reading through this cookbook, I have to agree. This technique and set of flavors set it apart from other dishes. Living in Texas, this is something I take for granted, but I am happy to have this cookbook to give it a whirl myself.

The book is laid out in an easy to read fashion and includes an ingredient list – items you will use a lot in preparing these dishes. There is everything from the main dish to sides to sauces/salsas. You will even find beverages and desserts, the perfect book to create an entire meal for your family and friends or even just yourself. If you are adventurous enough, you can make your own tortillas. The recipe is simple; it just takes time.

Asada can be anything from beef to pork to seafood. There is no end to the options. This book also includes everything from a classic Asada to more exotic ones.

I can’t wait to try all of these. I think my husband will be thrilled.

This is the recipe I’m going to share with you, it is similar to a chimichurri sauce.

Arrachera Verde

1 c loosely packed fresh basil (leaves and tender stems)
1/2 c loosely packed fresh mint (leaves and tender stems)
1/2 c loosely packed fresh parsley (leaves and tender stems)
1/4 c fresh oregano leaves
2 Fresno chiles
3 large cloves garlic, peeled
Zest and juice of 1 lemon (about 1/4 cup)
1/4 c olive oil
1 tsp citrus vinegar
2 Tbsp sea salt
2 lbs flap steak

In a food processor, add the basil, mint, parsley, oregano, chiles, garlic, lemon zest and juice, olive oil, vinegar, and salt. Pulse until a smooth paste forms.

Pat the steak dry with paper towels and place in a large bowl. Rub the paste mixture all over the meat. Cover and refrigerate for at least 30 minutes or overnight.

Remove the meat from the refrigerator to allow it to reach room temperature before grilling, if possible.

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450 degrees for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with grey ash.

Remove the meat from the marinade and put it on the grill directly over the fire. Close the lid and cook, turning once, about 4 to 5 minutes on each side. Transfer the meat to a cutting board and let rest for 5 minutes.

Slice the meat against the grain. Serve with warm tortillas and salsa.

The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes

The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country.

Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers.

Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations Australia, Brazil, Denmark, Malaysia, and Turkey.

This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger?

These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan’s Brat Burger.

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Review

I have enjoyed being a part of the Abrams Dinner Party because I get to learn about new cuisines, cooking techniques, and expand my repertoire.

This may be one of my favorite books so far. I probably say that often, but there is something about a hamburger that is good any time of the year. I also have a couple of burger-loving guys in the house, which doesn’t hurt anything.

I enjoyed looking at burgers from across the country. There were so many unique styles that were region specific. We live in the south (Texas, to be exact), and I was intrigued by several burgers. Some I will try; others, probably not. They were just a little too weird for me. Now the kid…he eats nearly anything, and I love trying new things because he will give them a whirl, whereas hubby is more picky.

I tried three different burgers this weekend, and all were delicious. I made the Guberburger (MS), Fried Onion Burger (OK), and The Green Chile Cheeseburger (NM). The Fried Onion Burger was probably the most “normal” burger of the three. The Guberburger has melted peanut butter on top, and the kid loved that one. I didn’t buy enough chiles for the Green Chile Cheeseburger, so I couldn’t enjoy any on mine. This would be great during Hatch Chile season later this summer. I did do a spin on the Bacon Avocado Toast Burger (CA). I put avocado on my bun (vs. toast) and used cheese and no bacon. I thought about cooking some bacon, but then I would have had to share it with hubby…and well, that would be too much work!

Probably the only thing I would have done differently was to use a cast iron skillet vs. one with a ceramic coating. While it was great to toast the buns, it seemed to take longer to cook the meat and get a good sear on it. But that is on me since the book does recommend using a cast iron skillet. Mine is smaller, and I wanted to be able to cook all of the burgers at the same time vs. in shifts.

There are so many more burgers I want to experiment with, so I am glad it is summer, and it is the perfect time to do that. If you enjoy a good burger, pick this one up and find some new favorites for the family to enjoy.

We give it 5 paws up!

About the Author

George Motz is a well-traveled Emmy Award–winning freelance filmmaker, author, and photographer. He has also been called the “foremost authority on hamburgers” by the New York Times, and “America’s biggest burger name” by Eater LA. In the spring of 2004, Motz completed Hamburger America, which was nominated in 2006 for a James Beard Award, and was recognized in 2011 by the US National Archives as an integral part of American food history. The film’s success led to a state-by-state guide to hamburgers, also titled Hamburger America: A State-by-State Guide to Great Burger Joints. And in 2016, Abrams released his first cookbook, The Great American Burger Book. Motz can be seen on his show, Burger Scholar Sessions, on Complex Media’s First We Feast, heading into its sixth season. He lives in Brooklyn.

From the famed author of Under the Tuscan Sun , the most delicious Tuscan pasta recipes that can be made in the time it takes to b oil water and for the pasta to cook

Frances Mayes is known for transporting readers to the charming Italian countryside in her bestselling books. In Pasta Veloce , Mayes and veteran food editor Susan Wyler take us there us by sharing 100 under 30-minute pasta recipes, inspired by their time in Italy. These well-loved recipes blend traditional Italian technique with magic from the Mayes and Wyler home kitchens where experiments are always in progress.

Pasta is the most versatile food on earth. And if you do it fast! Pasta Veloce offers a multitude of under 30-minute, luscious recipes, all accompanied by Mayes’s evocative text. While there are numerous pasta cookbooks, few feature a true Italophile’s passion and eye for detail that can get a dish to the table in, as Mayes describes, “the time it takes to boil water.” From a Tagliatelle with Duck Confit, Chestnuts, and Coffee Reduction to a glittering Capellini with Golden Caviar to the perfect vodka sauce, Pasta Veloce is your guide on those nights when you’re ready to skip the whole production of it but still want to eat like royalty in a rustic Italian village.

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Review

This is an amazing pasta cookbook! Pasta is a dish that is easy to make inexpensively. This book includes so many wonderful dishes, and I can’t wait to try them all. There aren’t many over-the-top ingredients, and most you can find at your local store. You can swap pasta depending on what it calls for and what you have on hand, but there is usually a good reason for the specific pasta they use in the recipes. There is a wonderful pasta pantry section that includes an image of what the pasta looks like and a description. You will also find multiple pesto recipes at the end to top your favorite pasta. I have a feeling this is one I will utilize quite often, especially with men in the house that eat a lot.

I have tried two dishes so far and have comments about both on what could be done better. The first recipe I made was the Spaghetti with Filet Mignon and herbed Balsalmic Onions. This recipe calls for three red onions. That is a LOT of onion! I think I used two smaller red onions. I also used angel hair pasta since that is what I had on hand. I would not add the pasta and the reserved pasta water to the onion/sauce mixture until right before serving. The pasta absorbed more of the sauce/liquid than I would have liked. Don’t get me wrong; it was still very delicious!

The next dish I made was the Fusilli with Sausage, Sun Dried Tomatoes, Spinach, and Pine Nuts. This was also quite yummy but needed a little something extra. Perhaps some more seasonings. I also used fresh spinach vs. frozen, and I can’t remember what pasta I used, but I don’t think it was fusilli. There isn’t really a sauce per se, and I think it needed one. This is before it was dished up, so you don’t see the grated cheese we added to the top.

About the Authors

Frances Mayes is the international bestselling author of Under the Tuscan Sun and The Tuscan Sun Cookbook. The award-winning movie by the same title was based on her memoir. She is also the author of A Year in the World, Bella Tuscany, Every Day in Tuscany, Women in Sunlight, and Bringing Tuscany Home, among others. She and her husband divide their time between North Carolina and Tuscany.

Susan Wyler is a cookbook editor, the author of Cooking for a Crowd and Cooking from a Country Farmhouse, and a former food editor at Food & Wine magazine. She lives in Hillsborough, North Carolina. Steven Rothfeld is a photographer whose work appears in The Tuscan Sun Cookbook, Bringing Tuscany Home, and Simply French. He lives in Napa Valley, California.

Award-winning cookbook author Liana Krissoff presents an evocatively written ode to home cooking with all the guidance you need to perfect your own easy-to-master family recipes

Trusted cookbook author Liana Krissoff is back. Previously, she showed you fresh, clever canning recipes; modern slow-cooker recipes; and easy vegetarian crowd-pleasers. Now, Krissoff brings you In Praise of Home Cooking —fit for anyone looking to perfect the staples, parents who want to whip up something tasty, curious kids who want to learn grandma’s secret recipes, and ever yone who has gotten tired of those absurdly labor-intensive recipes.

To Krissoff, developing resourceful habits and perfecting uncomplicated dishes––a pot of fluffy rice and one of creamy beans, a seared steak and a colorful salad––are integral to living with great pleasure, and so she shows us the way. Krissoff explores these simple but vital subjects—ranging from how to start a fire in a clearing in the woods to making a simple but celebration-worthy layer cake, and even remembering to make a mug of hot cocoa just because it’s the first cold, gray day of fall—reminding us that appreciating these moments is key to a life well-lived.

In this cookbook infused with memoir, there are charming step-by-step illustrations that demystify key kitchen skills, vibrant food photographs, and short essays that reveal keen insights gleaned from a life as a recipe tester, cookbook author, and mom interspersed among the recipes. The more than 85 recipes in this book are Krissoff’s essentials, perfected for your ease. They represent a chronicle of how she learned to cook but also of ongoing efforts to help her daughter develop a level of competence with improvisatory home cooking. From kneading your own yeasted bread dough to refining your classic tahini dressing, Krissoff brings you all the foolproof recipes you always wished you had, while offering insight into the meaning and beauty behind these simple moments.

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About the Author

Liana Krissoff is the author of six cookbooks, including Abrams’ Slow Cook Modern, Canning for a New Generation, Whole Grains for a New Generation, and Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker. She has been a freelance recipe tester, editor, and writer for over a decade. She lives with her husband and their daughter in Pittsburgh, PA.

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Review

This book is great for newer cooks because it shares many tips and tricks to make one feel more comfortable in the kitchen. I think many that think that they cannot cook are primarily due to not having the confidence or skills to be proficient. This can be learned, and In Praise of Home Cooking will help someone increase their skill base.

The book starts with many basics, but even I learned a few things that I didn’t know before. I liked the list of supplies to have on hand, from knives to cookware and everything in between.

With each recipe, it shares what skills you will be practicing in creating that dish. This could be knife skills, cracking eggs, and more.

As I perused the cookbook, there were many simple dishes and then some that were a little more complex, but not so much that it would daunt any novice cook. I didn’t notice any crazy or unusual ingredients in the recipes. This makes it even easier for novice cooks because they aren’t searching for something they have never heard of or know how to use.

I have a taco spice blend that I like to use, but there is one in this book that I might need to give it a try. It is very similar to what I make now but includes corn starch that I don’t use.

One dish that I have made several times now is the Yogurt Marinated Spiced Chicken. This is so easy to mix together and works with white or dark meat. It might even work with pork. I might have to try that sometime.

I think this is a great book for someone just learning to cook. They will learn techniques and have a wealth of recipes under their belt to venture out into something more complex.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord

With celebrated cookbook author and Weelicious founder Catherine McCord’s step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic .

One step beyond the ideological approach of Marie Kondo and The Home Edit , McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord’s simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord’s popular book Smoothie Project .

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Review

I love to cook, and discovering new authors, recipes, techniques, and other helpful hints really goes a long way to improving my skills.

This book is good for a beginner cook since it starts with organizing your kitchen, purging what you don’t need (perhaps those old spices from lord knows when), to what staples you need to keep on hand.

The recipes included are a wide variety and range from simple to a little more complex. The dishes also range from breakfast items to dinner, with dessert thrown in as well. I think that almost anyone could master these dishes with a little practice and utilizing the tips she shares.

I have to admit that one tip, clean as you go, is a wise one. This way, there isn’t a sink full of dishes at the end of the evening.

One recipe I would like to try soon is the Cheesy Brown Rice Cakes. There are a few ingredients and looks to be one of the simpler recipes in the book.

Cheesy Brown Rice Cakes

Ingredients

2 cups cooked brown rice (or any type of leftover rice)
2 large eggs, whisked
1/2 c grated mozzarella, cheddar, Gruyere or provolone cheese
1/4 tsp kosher salt
Olive, canola, avocado, or vegetable oil

Place the rice, eggs, cheese, and salt in a bowl and stir until thoroughly combined.

Heat a large skillet over medium-high heat and add a thin layer of oil. Using an ice cream scoop or 1/4 c measuring cup, scoop four portions of the rice mixture and place them in the skillet with space between them. Use a spatula to gently press down into a 1-inch thick patty. Cook for 4 minutes on each side or until golden and crispy on both sides.

*For sweet rice cakes, omit the cheese and add 2 tablespoons brown or coconut sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Cook as directed and top with maple syrup and fresh fruit to serve.

Whether you only have twenty minutes or an hour—or something in between—you can deliver a delicious entrée and side dish to the table with these quick, easy, and crowd-pleasing recipes. Organized by “available time” rather than by “kind of dish,” this unique cookbook is designed to help the time-conscious cook with dinner planning. Enjoy “Mac and Cheese with Candied Sausage and Green Peas” from the “20-Minutes or Less” section. You can create a hearty “Vegetable Stew with Blue Corn Chips and Poached Egg” in forty minutes. If you have sixty minutes in the morning to prep, you can make “Sweet and Spicy Turkey Taco Salad” in a slow cooker. And if you’ve got more time, plan ahead by making easy-to-freeze dinners on the weekend for a quick bake-and-serve weeknight meal.

As a busy mother of four, Kate Otterstrom also makes dinnertime fun with recipes you might not expect could work for dinner—including “Toothpick Appetizers for Dinner” and breakfast favorites like “Slow-Cooker Cheese, Sausage, and Mushroom Strata.” With the ingredients paired side-by-side with the instructions, it is easy to learn a new recipe or pick up where you left off after an interruption. Since Kate is gluten-intolerant herself, each recipe also includes instructions on how to adapt it for a gluten-free option, along with a dedicated space for you to jot down notes for additional variations. In today’s busy world, time is precious, and this cookbook can help you get dinner on the table with however much time you have.

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Review

I am always on the lookout for cookbooks with recipes that can be made in a short amount of time on the days when I need that quick meal. I discovered this cookbook and was intrigued that it had three different time frames to prepare a meal for the family.

The title is a little misleading since there is a section that does include time-consuming dinners with recipes for sushi, homemade noodle soup, and more.  However, the bulk of the book is comprised of recipes that require an hour or less to prepare and serve.

The book starts with a few pages of items to have in your kitchen – cookware, utensils, etc. There is also a page with what is called The Essential Pantry – items to have on hand to whip up one of these recipes. Because the pantry items are processed foods, most of the recipes will include these. I prefer to cook from scratch, but sometimes you just need something fast.

The recipes are grouped by the time frame needed to prepare them. It starts with College-Style Dinners that are 20-35 minutes, moves to Quick Prep Dinners that are 35-70 minutes, and so forth. I like that each section has a colored “tab” that is on the outside edge of the pages so you can quickly look up what is in that category. There is even a slow cooker section which is always nice because who doesn’t like to come home to a meal that is ready to go? Just add a salad.

Some of the recipes are very simple and reminiscent of my college and single days. Others are a little more robust. There are even gluten-free alternatives.

I enjoyed reading the author’s comments on each recipe. It provides a little background on why it is included or the memories it brings back.

I think this cookbook is geared toward someone with a busy life or just starting to experiment in the kitchen. I’m sure I’ll find a few recipes that will become family favorites.

We give this book 4 paws up.

About the Author

Kate Otterstrom earned her undergraduate degree in zoology before working for two years as a researcher. She returned to graduate school and obtained her law degree from Seattle University. She is married and the mother of four children. She lives in Spokane, Washington.

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