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Tasty Every Day: All of the Flavor, None of the Fuss (An Official Tasty Cookbook)


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Meal prep, one pot, no cook, slow cooker or Instant Pot®—BuzzFeed’s Tasty has something for everyone with 75 time-saving, taste-tested recipes that make cooking easy and fun.

We know you’re busy, so we’ll make it quick. Or, actually, you’ll make it quick. With easy-clean-up one-pot wonders like Spaghetti with Caramelized Lemon, Shrimp, and Parsley and hands-off slow cooker life-savers like Shredded Chicken Tacos, you’ll get food on the table fast and effortlessly. Only have five ingredients? No problem—turn them into craveable Cauliflower Mac ’n’ Cheese. Wouldn’t it be magic if you could cook once and eat for the week? Spoiler alert: Meal prep makes it possible. Whether you’re short on time, ingredients, clean pans, motivation, or all of the above, there is food here for you. Mealtime can and should be Tasty every single day.

 

From the Publisher

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Filed Under: Cookbooks Tagged With: cookbooks, cooking, how to cook

Cravings: Recipes for All the Food You Want to Eat: A Cookbook

Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.

For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics.

Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.

 

From the Publisher

Lemony Arugula Spaghetti Cacio E Pepe

Serves 4

Prep time: 10 minutes.

Total time: 25 minutes.

Some say love conquers all, but I say cacio e pepe does. It’s true, John and I fell for each other and got married in Lake Como, Italy, but it’s also where I became a slave to this pasta dish, which is super peppery and cheesy and is basically the boss of me whenever I make it. At first I was a little worried: Since I first tasted it when I was all gooey-romancey in Italia, would it weather the trip home? Did I Have Pasta Goggles On? Thankfully, I adore it as much now as I did then—even more, actually.

Which is a good thing to be able to say about pasta recipes as well as husbands.

Recipe

In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.

Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.

Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.

Ingredients

Kosher salt

12 ounces dried spaghetti

1⁄4 pound pancetta or bacon, finely diced (about 3⁄4 cup)

1⁄4 cup extra-virgin olive oil

3 tablespoons minced garlic (about 4 big cloves)

1 teaspoon red pepper flakes, plus more to taste

2 teaspoons freshly ground black pepper, plus more to taste

1⁄4 cup fresh lemon juice

1 1⁄2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving

3 cups baby arugula

 

 

Filed Under: Cookbooks Tagged With: cookbooks, cooking, how to cook

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.

 

Filed Under: Cookbooks Tagged With: cookbooks, cooking, how to cook

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

 

Filed Under: Cookbooks Tagged With: cookbooks, cooking, how to cook

Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook

NEW YORK TIMES BESTSELLER • There’s something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options!

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK

“Those indulgent, comfort food-esque dishes [Tieghan is] known for aren’t going anywhere. . . . You’ll be hard-pressed to decide which one to make first.”—Food & Wine

We all want to make and serve our loved ones beautiful food—but we shouldn’t have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem.

On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot® or slow cooker recipes. Using the most important cooking basics, you’ll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.

 

From the Publisher

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Spinach and Three-Cheese Stuffed Shells

The Meanest, Greenest Pizza

Lemon Basil Pasta with Balsamic Brussels Sprouts

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Chewy Browned-Butter Chocolate Chip Cookies

Breaded Lemon Chicken with Burst Cherry Tomatoes

Browned-Sage Butter Chicken Pot Pie

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Filed Under: Cookbooks Tagged With: cookbooks, cooking, how to cook

Magnolia Table, Volume 2: A Collection of Recipes for Gathering

#1 New York Times Bestseller

Following the launch of her #1 New York Times bestselling cookbook, Magnolia Table, and seeing her family’s own sacred dishes being served at other families’ tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home, including:

  • Mushroom-Gruyére Quiche
  • Pumpkin Cream Cheese Bread
  • Grilled Bruschetta Chicken
  • Zucchini-Squash Strata
  • Chicken-Pecan-Asparagus Casserole
  • Stuffed Pork Loin
  • Lemon-Lavender Tart
  • Magnolia Press Chocolate Cake

 

From the Publisher

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Filed Under: Cookbooks Tagged With: cookbooks, cooking, how to cook

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