Friday Night Dinners Review

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(More customer reviews)I have a few of Bonnie Stern's cookbooks, so, I know her recipes are tried, true and delicious. I have not been disappointed yet with anything I have prepared from her cookbooks. The recipes I have tried so far frin Friday Night Cookbooks have come out wonderful--the Challah and Baba Ghanouj. This is the book I refer to when I want to prepare something delicious and special for guests.

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These wonderful menus will help you bring Bonnie Stern's style and warmth to your own table. Brimming with enthusiasm, knowledge and a love of food and people, Friday Night Dinners is simply Bonnie's best book yet.There's no better way to start the weekend than having family and friends over for Friday night dinner. With this essential cookbook, Bonnie Stern will show you how to welcome the weekend with ease, warmth and flair. Taking inspiration from long-time family traditions and from her many travels, Bonnie's menus reflect her own relaxed entertaining style and trademark approach — easy-to-follow recipes and lots of make-ahead tips, variations, helpful hints and serving suggestions. And Bonnie's personal stories will inspire you to create some Friday night dinner memories of your own.Color photos taken at Bonnie's home by her son, Mark Rupert, showcase menus for every season and occasion — holidays and barbecues, fast suppers and fabulous feasts — and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. With over 170 delicious recipes, you'll want to use this book every day of the week.

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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Review

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(More customer reviews)One of the things that I enjoy most about Ina's books is the beginning of each section. She does not jump into the recipes; she prepares you likened to a good orchestra conductor preparing before a recital; making sure she has gotten everything in order before presenting her work. Once she gets the essence of what she wishes to tell you into words, then will she begin the recipe process.
That being said, this book continues the appreciation that so many people for Ina, along with the superb photography she wants to help bring the flavors, colors, and joy of her ideas and foods. And as Ina states in her dedication, "simple food has the most style". Indeed it does.
Her "Acknowledgement" page has all the secrets of why her books are so successful........great book and cooking industry people, great photography ("I want you to see the photograph and feel like licking the page") and her great husband, Jeffrey (can't ever imagine one without the other).
Her "Introduction" is its own chapter in that you are given her ideas and thoughts behind how she approaches the dining table and the dining experience. She will opt for the simplest, yet freshest foods, whether for a casual or formal dinner. And she helps us to thin out some of the detailed concerns with how we want the table to look and instead, think of how the food should be prepared. This will help us come away with an appreciation for a simpler meal with the atmosphere automatically settling in as you go along.
A real treat in this book is her great new "cooking barn" (don't think hay and horses with a stove nearby but instead a fabulous, sleek, warm, inviting, rustic, yet modern edifice, that is totally Ina).
As you read each chapter, she doesn't just give recipes; she gives side lessons with the hints and insights that she has honed over the years that have made her successful, not just in the sense of financial or in her celebrity, but as a cook/chef/hostess or whatever jumble of adjectives you want to use to describe her. Garnishes, menu ideas, floral arrangements, things to do and NOT to do for a party; thoughts as such that will up the ante on what will make your gathering successful in terms of satisfaction for yourself and your guests.
COCKTAIL HOUR
Parmesan and thyme crackers, Campari orange spritzer, gravlax with mustard sauce, juice of a few flowers, roasted shrimp cocktail, pomegranate cosmopolitans, savory palmiers, mango banana daiquiris, bruschetta with peppers and gorgonzola
SOUPS (one of her best sections)
Lobster corn chowder, cream of fresh tomato soup, homemade chicken stock, roasted potato leek soup, chilled cucumber soup, pappa al pomodoro (this sounds so much more romantic than saying tomato soup, doesn't it), roasted butternut squash soup, Italian wedding soup
LUNCH
Cape Cod chopped salad, old-fashioned carrot salad, white pizzas with arugula, creamy cucumber salad, warm goat cheese in phyllo, roasted butternut squash salad, roasted tomato caprese salad, tomato and goat cheese tarts, truffled filet of beef sandwiches, roasted pears with bue cheese, mache with warm brie (a salad)
DINNER
Tuscan lemon chicken, roasted turkey roulade, chicken bouillabaisse, coq au vin, company pot roast, Niman Ranch burgers, French bistro steaks, Parker's beef stew, herb-marinated loin of prok, baked shrimp scampi, easy sole meuniere, bay scallops gratins, Indonesian grilled swordfish, mustard-roasted fish, soft-shell crab sandwiches, proscuitto roasted bass, pasta with pecorino and peppers, wild mushroom risotto (dee-vine!), spring green risotto, dinner spanokopita, tagliarelle with truffle butter
VEGGIES
Maple-roasted buttercream squash, confetti corn, creamy cheddar grits, orange pecan wild rice, baked poatoes with yogurt, celery root and apple puree, oven-roasted vegetables, parmesan-roasted broccoli, chive risotto cakes, pan-roasted root vegetables, roasted parsnips and carrots, baked sweet potato fries, roasted tomatoes with basil, garlic ciabatta bread
(this will pretty much replace any bruschetta)
DESSERTS (yipee!)
French apple tart, fresh lemon moussse, apple dried cherry turnovers, chocolate-dipped strawberries, french chocolate bark, old-fashioned gingerbread, plum crunch, honey vanilla pound cake, fresh raspberry gratins, pumpkin roulade, raisin pecan oatmeal cookies, affogato sundaes (ice cream, liqueur and whip cream), brownie pudding
Had enough? Not just yet because you can't forget:
BREAKFAST
Sunrise smoothies, country French omelet, buttermilk cheddar biscuits, baked blintzes, homemade muesli, tri-berry oven pancakes, whitefish salad, easy sticky buns, homemade granola bars, blueberry streusel muffins, date nut spice bread, fruit salad with limoncello, easy strawberry jam
Flavor Boosters
FAQS
Credits
Sources
Barn Sources (to dream and possibly build your own "Cooking Barn" too)
Menu's
Index
This latest addition to your Ina library is wonderful and will add more to your simple and fresh repetoire of foodstuffs. Bon appetit!


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The Perfect Recipe for Losing Weight and Eating Great Review

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(More customer reviews)**Edited, 3 years after original review. I am still cooking from this cookbook several times weekly. And I am always finding new recipes to try. Here are some of my faves: crustless quiche, creamy tomato soup, biscotti, all the roasted veggies, granola, creamy parmesean salad dressing. If you are looking for fabulous, everyday, healthy recipes, this is the cookbook for you!***
I have been a huge fan of Pam Anderson's other "Perfect" cookbooks. Especially "Perfect Recipes for Having People Over," and "How to Cook Without a Book." She is just a great chef and writer. Her insight is always invaluable. However, it is not really practical for me (or anyone) to eat most of these foods on a daily basis because many of them are high in fat and calories.
In her new book, Pam shows you how you can eat really good food, but cook recipes that are not too caloric or fat laden. The recipes are really do-able for everyday cooking and eating, even if you have a busy schedule. And, in typical Pam fashion, she gives variations on almost every recipe to suit your tastebuds and the ingredients you have on hand. A calorie count is also given for every recipe.
Just as valuable as the recipes, is the information Pam gives you about how she lost almost 50 pounds. Her biggest tip is that she changed her lifestyle. She added exercise and created kind of a meal plan and guidelines that she feels (and I feel) are liveable. She has a nice breakfast, a nice lunch, teatime with a sweet, a before dinner "nibble" with a glass of wine and a reasonable dinner. And the truth is, if you eat like this day in-day out, you will slowly lose weight (or stay the same). What makes most of us gain weight is the over-indulgent stuff, eating too much on a daily basis, and constant yo-yo dieting.
I am not doing her writing justice, please get it and read it. I am so excited to implement her strategies and recipes in to my life. I love to cook, and I love to eat, but I hate being fat!


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5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes Review

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(More customer reviews)I just received this book a couple of days ago and I love it! The layout is very nice and across the top of the page of every recipe the five ingredients are listed, so that you can quickly flip through the cookbook and have an overview of the ingredients used. So far I have made:
Rosemary-Parmesan Shortbread - so delicately delicious and addictive, great with wine and I even had a few the next day with my coffee. My son kept finding his way back to the pantry to sneak some extras.
Asian Beef Roll-ups - very flavorful (but I confess I did not roll them up), the next day my husband put the leftovers in a hotdog bun and topped them with the braised red cabbage and loved it that way too. I do think I will grill the flank steak whole next time and slice it after it's cooked. Those thin slices cooked way too fast and came close to being more like beef jerky, but that has more to do with my skills than the recipe. I also think I'll will double the sauce (so good!) and try to use it in different dishes.
Braised Red Cabbage - this was good, but next time I will try to get my helping first instead of last, the crumbled bacon over the top definitely got people's attention! Not too mention the yummy smell of maple ("I smell syrup and bacon!" was heard a few times while I cooked this).
Can't wait to cook some more recipes today!

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Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.The quest for simple, affordable, and fresh, mouthwatering food is over. 5 INGREDIENT FIX helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, the Food Network's Claire Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time.

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Tyler Florence Family Meal: Bringing People Together Never Tasted Better Review

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(More customer reviews)This is a sturdy cookbook, but also one that tells much of Tyler Florence and his family. He gives an eloquent introduction: family is the people you spend a great deal of time with, care for and trust...a two-way street. Then he has pages throughout that tell a bit about his family and friends with pictures. He explains what a family meal is to a chef. This book is very similar in style to his book Dinner at My Place.
The pictures of the recipes are luscious. He tells a small amount about each recipe, such as how he discovered his recipe for creamed spinach, omelets are a test for young culinary cooks and how his friend went on a quest for the perfect chocolate chip cookie. It contains recipes for: brunch, simple dinners, salads and sides, easy desserts, potluck, southern, soups and starters, mains and sides.
These recipes are not the simplest, but not all that difficult. Many have a lot of steps in them. But there are some really good ones that have been hits in our household: Tolan's glazed turkey meatloaf (which we have even used beef instead of turkey for an ingredient), Chicken, avocado and bacon salad, Chili relleno rice, Porkie pie, and probably the best Beef Wellington recipe.
Cookbook collectors, fans of Tyler Florence and those who would like some different recipes would appreciate this book.


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The star of the popular Food Network series Tyler’s Ultimate, Tyler Florence is famous for championing simplicity, freshness, and culinary honesty in cooking. Now, after more than a decade spent tracking down some of the world’s most flavorful recipes (and debunking a generation of novice chefs’ culinary fears), Tyler brings it all back home to celebrate the pleasures of cooking with wholesome, local ingredients.His easy yet toothsome recipes exemplify the message that restaurant chefs from coast to coast have embraced: Local foods, cooked in season and prepared simply but with care and thought, are the best meals you can eat anywhere.

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Kid Food: Rachael Ray's Top 30 30-Minute Meals Review

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(More customer reviews)If you want bang for your buck, pick up Rachael's 365 book instead of this one. The recipes here are mostly found in that book as well. These recipes really aren't all that innovative, as far as kids recipes go (you already know how to cook hot dogs and grilled cheese sandwiches, right?), and the Rachael Ray 365 book has lots more information about altering recipes to suit your needs and other really helpful hints.

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Rachael guarantees, Yes, your kids will eat it! These Top 30 kid-friendly meals, a collection of her greatest hits, will have the whole family asking for seconds. Break the weeknight routine with hassle-free cooking and delicious results.

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Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds Review

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(More customer reviews)Perhaps Rachael Ray is becoming a bit overexposed as she now has many cookbooks flooding the market, a televison show and a magazine. While I applaud her moxy and industrious nature, I am beginning to think that she is spread too thin. This latest offering, "2,4,6,8 - Great Meals For Couples or Crowds" is not up to par with some of her earlier offerings. The idea is great - menus sized for the number of guests that you are planning on cooking for - and all of this is supposed to be accomplished in 30 minutes as well.
For starters, the recipe lists are long - so that tells me right away that only an accomplished cook will be able to achieve these menus in under 30 minutes. A newbie in the kitchen will struggle to put these dinners on the table in under an hour. Some of the ingredients are a bit exotic - personally, I like that as I cook like that all the time. But again, for a newbie or perhaps a mom with fussy eaters, this could be a problem. The other issue is the portion sizes. I made the "Crab Cakes With A Creamy Grainy Mustard Sauce" with the "Wilted Spinach With Tomatoes" (page 69 listed as Appetizer-as-entrée). This was supposed to be a menu for two - but the crab cakes amounted to a half pound per person. This was WAY too much for myself and my husband! (I ended up taking half of this mixture and transforming it into a crab bisque the next day - it was wonderful!) If I ate like the portions suggested, I would be as big as a house! 1/2 pound meat portions seem to be the standard here. That was very disappointing to me, but I shouldn't be surprised, Ray always states that she is not skimpy on portions.
The menus are clever enough and most will be satisfied with the offerings here. There is plenty of variety: Indian food, Italian, Tex-Mex, Moroccan and more. You will certainly get ideas for your family or guests. I think the book is good overall, but not my favorite. I think her "Express Lane Meals" and "Classic Rachael Ray" are far better offerings.


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If you’re like Rachael Ray, mealtime is a time to hang out and reconnect with family and friends. That means you could be making a late dinner for you and your sweetie one night and making brunch for your entire family the next day. No matter how many people join the party, Rachael firmly believes that cooking should be fun, easy–and done in 30 minutes or less.Transforming recipes for four into recipes for two or eight can be a tricky guessing game. If you use twice the amount of chicken will you have to cook it twice as long? Is it possible to make a satisfying pot of soup for two without having to eat leftovers for a week? What’s the best–and most economical–way to feed a crowd of eight?With Rachael Ray: 2, 4, 6, 8there’s no need to guess, because Rachael has designed right-sized menus for every occasion, with perfect meals for two, four, six, or eight. For date night you don’t want tons of food, so Rachael’s Croque Madame sandwich with a Strawberry Balsamic Vinaigrette salad and a killer vodka cocktail strike just the right note.For family dinners, double dates, or those who love leftovers, Rachael whips up classic meals for four like Wingless Buffalo Chicken Pizza or Grilled Shrimp with Chorizo Skewers. For poker night with your buddies, Rachael knows exactly which ingredients stretch into a 30-minute meal for six, like Uptown Sweet and Spicy Sausage Hoagies. Throwing adinner party is a pleasure when you’re armed with stress-free meals for eight like Italian Chicken Pot Pie and Boozy Berries and Biscuits. With complete menus for family dinners as well as easy and impressive meals for entertaining plus lots of super simple desserts that taste like a million, no matter what the occasion, the perfect meal for your crowd is never more 30 minutes away.

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Rachael Ray 30-Minute Meals 2 Review

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(More customer reviews)This book, like many others, is often mistaken as a "I hate to cook!" book, when in fact it is more of a "I have no time to cook!" book. Cooking is one of my favorite passions, however working 50 hours a week really doesn't lend well to cooking elaborate meals. Rachael Ray provides a menu-style book that is both cost-effective and does not require unusual ingredients that are hard to find. The meals are easy and always 'homestyle' delicious. The only drawback, as many have pointed out, is that her deserts leave a lot to be desired. But it IS geared towards getting a meal done in 30 minutes, and as mentioned, I usually don't have time to make creme brulee. :-P

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A new collection of recipes, many featured on her popular show on the Food Network, capture the fun of home-cooking.

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Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking Review

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(More customer reviews)I guess I'm a little confused with the negative reviews for this book. I love it just as much as Robin Miller's first cookbook. I agree that some of the ingredient combinations sound odd, but every recipe that I've tried has been wonderful. This cookbook allows me to create home-cooked meals in a relatively short amount of time, and everyone loves them! I really appreciate that most of the ingredients lists are either fairly short or mainly rely on pantry staples that I always have. This cookbook is helping me keep grocery costs down as prices rise (even as I've had to give up some of my other favorite cookbooks because of the prices of required ingredients). Strongly recommended for adventurous eaters with smaller budgets and little time. :)

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Comfort Food: Rachael Ray Top 30 30-Minute Meals Review

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(More customer reviews)This title and three others like it by Rachael Ray in the 'Top 30 30 minute meals' series are, for the content, relatively expensive and inconveniently sized volumes of recipes reprinted from Rachael's previous books. Looking through two of the titles I recognize every recipe I see from earlier books. While Rachael is the nominal author of these books, I fully believe they were assembled by her publisher and a copy editor with maybe a day's input from Miss Rachael for all four books together.
This is becoming a common practice among major cookbook authors, with Mark Bittman's re-releasing his 'How to Cook Everything' in three volumes, cumulatively more expensive than the original book.
One may for a moment equate these books with the music world's 'Best of' releases, but the experience is simply not the same. A 'Best of' album's tracks are based on a genuine audience vote with their purchases and air play. These recipes are simply Rachael's opinion and that of a few of her colleagues. The parallel also breaks down in the sense that listening to, for example, 'The Who's top twelve hits introduces you to a whole new experience of listening to 'My Generation', 'I'm Free', and 'I Can See for Miles' on the same album.
My 3 star rating is not based on the quality of the recipes. It is a warning that these volumes are, in fact, reprints and not new recipes. So, if you already own many or most of Rachael's books already, you may be disappointed if you buy these books.
One other consideration if you do NOT own any of Rachael's books is that for not too much more money, you can get 10 times as many recipes in her 'No Repeats' book of almost all new recipes.
In every way, this is a better purchase than one or all of these minibook samplers.

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Curl up in front of the fire with the delicious homespun fare of Rachael's comfort food. Treat yourself with these Top 30 meals, a collection of her greatest hits. The perfect way to unwind after a busy day--you deserve it!

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Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips Review

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(More customer reviews)I didn't think it was possible to be disappointed with anything Ina Garten is associated with, but I guess there's a first time for everything. I loved her last book (Back to Basics), but this one just fell flat for me for a few reasons:
1. The recipes aren't neccesarily easy, especially when you have to search for some of the special ingredients (duck fois gras, Tate's Bake Shop chocolate chip cookies, Fox's U-Bet chocolate syrup, etc.). Also, "good ketchup such as Stonewall Kitchen"?!? There were just too many instances of blatantly trying to advertise other people's products. I think the only people who will have no trouble finding these specialized ingredients live in New York City, East Hampton or near a Whole Foods store (which for me is a 2 hour drive).
2. Some of the tips are not realistic for regular cooks, especially in these tough economic times (having 2 dishwashers!?!?!). Sure, I'd love to have 2 dishwashers in my kitchen, but unless you regularly host dinner parties with > 10 people or you run a catering business out of your house, what's the point? And who has room in their kitchen for that?
3. Unlike Ina's other books, none of the recipes here made me want to drop what I was doing and start cooking. Also, Ina's other books have included a chapter on breakfast foods, so I was sad when I saw that this book did not.
The book was not a total disappointment. As always, the pictures and layout of the book were beautiful (although I didn't understand the full page individual photos of each of Ina's friends). Also, some recipes, such as Lemon Chicken Breasts, Ultimate Peach Ice Cream and Old Fashioned Banana Cake are really good.
I'm still a big Ina fan and I'll continue to buy her books. I guess not everyone can hit a homerun everytime they step up to the plate.

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Holly Clegg's Trim & Terrific Freezer Friendly Meals Review

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(More customer reviews)I recently purchased Holly Clegg's New Trim and Terrific Cookbook. After trying a few of the recipes my husband told me I could throw all my other cookbooks away! So, I purchased her new Freezer Friendly Meals! Oh my goodness! The recipes are good tasting, easy to prepare, use everyday ingredients and are economical! I made the Chicken Lentil Chili the other night, and it was killer good! Don't hesitate to try this book. You won't be disappointed!

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Planning delicious, healthy meals for every day of the week can be time-consuming and frustrating. But with Holly Clegg’s Trim & Terrific Freezer Friendly Meals, the next installment in the tremendously successful Trim & Terrific series, busy cooks can tackle weekly menus in a day or two, and spend the rest of the week enjoying the tasty rewards of their labor! In this handy cookbook, home chefs will find more than 200 of Holly’s favorite freezable recipes, all of which are designed for real-life cooks who want to prepare healthy and appetizing meals in advance without spending hours in the kitchen. This great resource includes menus for the week and special occasions, pantry stocking tips, advice on cooking light, suggestions for substitutions, and useful kitchen shortcuts. With Holly Clegg’s Trim & Terrific Freezer Friendly Meals, busy home chefs have a valuable tool to help them cut out time spent in the kitchen-make-ahead meals!

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Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy Review

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(More customer reviews)I preordered this book (placed my order on Feb 21), and it arrived Mar 13 (it didn't hit the stands until Mar 12, so I was impressed with the Amazon delivery service -- especially since I did the Super Saver shipping). But anyway, about the book...
I was looking forward to this book's release, since I enjoy the show. I compare Robin Miller to Rachel Ray's "30 minute Meals" series, so I'm also comparing their cookbooks. The recipes in this book are very similar to Rachel's recipes. If you're looking to spice up your dinner time, you'll find little difference between Robin's book and Rachel's series (they have the same types of recipes with interesting ingredients and flavors that "normal" folks like me would never think of trying). Most recipes don't have tons of ingredients, but they do have ingredients that require everyday folks to make a special trip to the grocery store. Don't expect to open this book and just start having dinner.
Both cooks claim to have the secret to great dinner in a flash. I sum up the difference between Robin and Rachel as this: Robin just takes you a few steps back and tells you HOW to make it quick, not just how to cook. She comes out the winner because she gives you the secret: pre-planning, prepping, and a well-stocked kitchen.
The first chapter in the book explains her strategies, such as "In the Bag" -- creating meal kits and storing them in fridge or freezer for later use, and "Morphing It" -- using one dish to create many others. Not exactly rocket science, but if you're a full-time working mom like me, you just never quite heard or saw it put this way.
She also includes a section on how to get your kitchen to be "quick fix" friendly. Prepping, storing, freezing, 5 basic sauces to prepare and store, her top 10 never-without pantry and fridge items.
The recipes include time-saver tips, ways to "quick fix it" your way. The Morph It section starts with a main recipe, and the "morph it" recipes follow (no searching through indexes to find the matching recipes -- a BIG PLUS). All the recipes include timing guides for prep and actual cooking time, so you can plan when you want to prep and when you want to cook. The index is complete, but is organized like the indexes in those coooking magazines at the grocery store.
The print in this book is small! It's in a green ink and a brown ink, which is sort of easy on the eyes, but it could be a bit bigger. Also, all the recipes that are on the left page have the ingredient list on the inside of the page, near the center fold. I don't know why they did this, because I found myself pulling the book apart to see the recipe list. This will definitely wear the book out quicker than normal.
I'm leaning more towards Robin's book, only because of her overall strategy included in the book (prepping ahead, morphing one dish into many). The authors did a good job of trying to make the book organized and not chaotic or daunting. The language is very friendly, not formal. It stays true to the whole concept of de-stressing the dinnertime dilemma. Rachel's great too -- this book just speaks more to women like me, who feel guilty about how many nights I put $5 pizza on the table when my family deserves better.
UPDATE: I've had the book for 2 months now. Still love it! But one downer: the dessert section could have been taken from a Sandra Lee "Semi-Homemade" recipe book. Cool Whip, jam, chocolate sauce, with a bit of fruit thrown in.
NEW UPDATE: This book has really changed the way I shop and cook. I have several very helpful habits now!! I ALWAYS have pre-cut onions, green peppers, celery, and potatoes in my freezer. When I make any gravy or sauce, I make a big batch and store it in a ziploc bag. And once or twice a month, I'll cook a whole bag of boneless skinless chicken breasts, slice them up, and toss then in ziploc bags in the freezer. Just these few tricks have TREMENDOUSLY changed how fast I get dinner on the table. Even if I didn't like the recipes (which I mostly do), these new habits made the book price worth it 20x over!!!!!

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Robin Miller is the host of the new series on Food Network, Quick Fix Meals with Robin Miller, which provides viewers with recipes, time-saving tips, and strategies for serving up fresh, healthful meals every day with the least possible effort. In Quick Fix Meals, Robin shares her best time-saving strategies for putting fresh, delicious food on the table every night. Her recipes are organized by these techniques, which include Meal Kits (pre-prepping the ingredients for a weeknight meal on the weekend, bagging them, and having them ready to go in the fridge; the result--meals that can be on the table in literally 10 minutes); Morph-It Recipes (enjoy Herb-Crusted Turkey Tenderloin one night and you've got the makings for Chili-Rubbed Turkey Medallions or Pan-Seared Turkey with Apples and Melted Blue Cheese another night), and Greased Lightning, unbelievably tasty recipes that can be put together and on the table in 20 minutes. There are also Simple Sides that go together in no time, as well as, for those who just can't live without dessert, a collection of In-a-Snap Sweets.

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Veggie Meals: Rachael Ray's 30-Minute Meals Review

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(More customer reviews)Rachel Ray's book, Veggie Meals turned out to be a big find...I no longer panic when my one veggie sibling or my two veggie friends come by for lunch or dinner. They enjoyed the meals so much that a book for each was "the" Christmas present. I have also become a big fan of these recipes from the veggie snacks, Portobello parmigiano sandwich with roasted pepper salsa, YUM, to delicious full meals. Oh, did I mention the soups? THE SOUPS, YES! Little book, big reward, a great bargain. Thanks Rachel and give us More.

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This second volume in the 30-Minute Meals series offers tempting recipes for main-course veggies, veggie pastas, and salads.

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Rachael Ray Express Lane Meals: What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals Review

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(More customer reviews)"Rachael Ray is a very busy lady" - so says the back of Ray's new book, "Express Lane Meals". With a show on the Food Network, a slew of cookbooks and a recent magazine venture, you would think that she has no time left to write another book. But obviously, this wonder woman has found the time to do it again!
This book is focused on those of us who come home from work, exhausted, but still want a good, quality meal on the table without a lot of fuss. In Express Lane Meals, Ray emphasizes that this can be done - with a well stocked pantry and freezer - plus a few simple ingredients that you can pick up at the store on your way home. The secret is this - about every two weeks (or less depending on your usage), you do a "big shop", where you buy all the staple pantry/freezer/fridge ingredients that you keep on hand(ex: eggs, Parmesan cheese, pasta, frozen corn, lemons, canned beans, etc.) and then, you combine these ingredients with a few fresh items - and presto - you have quick, delicious dinners faster than you can say checkout!
The food is typical Ray fare: lots of pastas, some Tex-mex and Asain, plus plenty of Italian. The recipes are really nice and tasty with everything from Balsalmic Chicken with White Beans and Wilted Spinach to Thai-Style Grilled Beef in Broth with a Lot o' Noodles. Each recipe features the "Express Lane Shopping List" (what you need to pick up at the store) as well as a list of ingredients that you should have on hand from those 'big shop' days. This is a really handy feature and it helps you to be organized so that you are not caught without your necessities.
The book is divided into three sections: Meals for the Exhausted, Meals for the Not Too Tired, Bring it On! This allows you to choose from super easy to more complicated meals. I also like the "Master List" for the big shop days - this gives a good idea of what a well stocked pantry should be. It certainly gave me a few ideas that I didn't think of!
I would recommend this book for working moms, harried executives, busy families, college students or those of us who simply want a nice home cooked meal without a lot of fuss. You really can't go wrong with any of her books. Well done!

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How can you get a wholesome, delicious dinner on the table without spending time on long lines at the supermarket? Rachael knows how!Her secret weapon is keeping plenty of versatile, flavorful ingredients in the cupboard, fridge, and freezer, combining these staples with just a few fresh items—never more then ten—to create delicious meals for every night of the week. In Express Lane Meals, Rachael provides her personal go-to list of must-have items—so you can do a big shop every week then simply zipthrough the Express Lane to make any of these 30-minute meals.She divides the recipes into three categories: "Meals for the Exhausted,” " Meals for the Not Too Tired,” and "Bring It On! (But, Be Gentle).” No matter which you choose you’ll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less. These are Rachael’s quickest and easiest recipes yet and a breeze to shop for—because you shouldn’t have to spend all of the time Rachael saves you in the kitchen standing in line at the grocery store!RACHAEL RAY IS A VERY BUSY LADY . . .And she knows you’re busy, too. But that doesn’t mean you can’t enjoy a delicious, healthy, and home-cooked meal every night of the week. Not when cooking is as simple as this! In Express Lane Meals, Rachael Ray is back and faster than ever! With her latest batch of recipes this beloved Food Network phenomenon takes her 30-Minute Meal concept to the next level, creating recipes based on staples from a well-stocked pantry and just a few fresh items—so few you’ll never be stuck on a long grocery line again.YUMMO!

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Rachael Ray's Open House Cookbook: Over 200 Recipes for Easy Entertaining Review

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(More customer reviews)I'm on a tasty journey licking my finger on hundreds of Rachael Ray's recipes in her many cookbooks. In the course of reading, using, and reviewing these cookbooks, I've been struck that the early Rachael Ray is different from the more recent work. Both have a lot to be said for them. The newest works are more sophisticated, appeal to a wider palate, use more ingredients, and are often daring in the way they simplify what most of us think of as very time-consuming dishes. Early Rachael Ray by comparison is full of family stories, traditional Italian cooking, and happy memories of days gone by when great meals united families and friends.
Rachael Ray's Open House Cookbook is as desirable an example of early Rachael Ray as you can hope for. Anyone who has ever had the pleasure of being invited for an Italian feast will recognize these dishes and the generations of love that create them for each new generation. Thanks to Rachael Ray's work in this book, you can now expect that these wonderful dishes will survive for yet another generation as she brilliantly takes the pain and agony out of such extensive preparations.
The book's first cooking section is called "Company's Company: Parties You Can Prepare and Attend." Around our house, having a party means my wife and I are either always in the kitchen or are carting things back and forth from the kitchen . . . unless we hire someone to help with the party . . . which gives the party a whole different feel that isn't necessarily a better one. The recipes are set to feed 20 or more, and to spread out the preparation and serving work so that it's not so overwhelming. Here's an example: An antipasto party begins two days before when you do the shopping; a day before, you do the heavy lifting of cubing, slicing, and chopping of ingredients . . . and getting the glasses and disposables ready to go; the day of the party, you make a topping and do a little work on two of the appetizers; two hours before the party, you make things that need to be fresh and platter your meats and cheeses; one hour before the guests arrive, you make one more dish and arrange platters and countertops. At the last minute, you make one other dish and cook your bacon-wrapped stuffed dates. Obviously, if you drop a dish or two, you can make the last minute even easier. Nice! Your party dish choices also include: pizza; tapas; and mix and match varieties of dips, spreads, pick-ups and entrees you can serve at room temperature (like beef tenderloin and two sauces). Invite me anytime you want to serve from this great cookbook!
At Home Sundays is the next action and looks at all three meals for Sunday. The breakfast choices are mostly what you would expect except for some tasty alternatives to French toast. Lunches are a zestier version of what you probably usually have. Suppers are where this section shines with recipes for dishes like I-Waited-All-Week Spaghetti Dinner, cioppino, and paella.
Home for the Holidays features comfort foods. These are basically the classics (stuffed artichokes, onion risotto, stuffed mushrooms, onion soup, figs and prosciutto, roast turkey with apple and onion stuffing, baked ham, prime rib, popovers, roast pork loin, brisket, leg of lamb, mashed potatoes (with flavorings), stuffed tomatoes, baked beans, standard vegetables with an extra zesty taste.
Dinner at Eight repeats some of the most popular 30-minute meals from The 30-Minute Meal with an emphasis on classic dishes.
Cooking Rookies is 21 pages of recipes for those who are over 12 with an adult helper. Recipes include pizza dough; four pizzas; egg sandwiches; baked chicken drumsticks; two kinds of tacos; simple take-out food and snacks; three dips; three desserts (including peanut butter kiss cookies); and some mocktails.
Just Desserts to me is the most charming section. Ms. Ray admits that baking isn't her thing; it's too much science and not enough art. So she always sticks to desserts that don't need baking. With that modest preamble, she shares 12 simple dishes that won't blow anyone away . . . but will satisfy those who want to indulge their sweet tooth at the end of a lovely meal.
Although the format isn't exactly in 30-minute style, everything here can be done pretty quickly. If you want a cookbook to make you look like a great party-giver without spending a lot of time, this is a great choice.
Enjoy her wonderful family stories as you savor the food!

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Rachael Ray's new Open House Cookbook provides a fabulous collection of tempting, easy recipes to entertain a crowd.

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