Family Cookbook Quotes

And at the end of the day, there is nothing but the journey. Because destination is pure illusion.

It is important to view a recipe book as one that you use daily and what we in our family call "a living book" — a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed.

Grits are hot; they are abundant, and they will by-gosh stick to your ribs. Give your farmhands (that is, your children) cold cereal for breakfast and see how many rows they hoe. Make them a pot of grits and butter, and they’ll hoe till dinner and be glad to do it.

We are all capable of so much more than we allow ourselves to be... So let’s hit reset. Let's begin anew the process of stepping into that person we always wanted, and deserve, to be.

My mom absolutely LOVED all things English, so it’s not too surprising that she loved English tea parties. When she and I traveled—which was frequently—we often found ourselves in locations (Vancouver, Ottawa, London, Bath, Cardiff, to name a few) where we could take advantage of that lovely English custom of “taking tea.” So, for a special surprise party, I invited a dozen of Mom’s Gainesville friends to “take tea” with us. Even though it was December, it was warm enough to use the screen porch and the deck. That’s the “Florida advantage!

Our minds are mischievously clever. Time and again, they pull us back to the past and yank us forward into the future. Our perception of the world—and the story we tell ourselves about who we are—is completely colored by half-baked memories and imagined projections. But in truth this is all illusion... The only objective truth is the present moment—the now.

Once the pasta is sauced, serve it promptly, inviting your guests and family to put off talking and start eating.

Food is not just a reparative nourishment for our physical bodies; it is a vehicle for improving clarity of thought.

Because in creativity, there are no mistakes - only new ways of creating.

know that you are loved simply for your presence, the way you are right now, in this moment.

Unlike a painting or a sculpture, food is an impermanent, fleeting art form. A momentary artistic offering, the enjoyment of which necessitates its destruction.

I asked Bill what career path he thought I should take, and he replied, “Live the artist’s life.” For years I pondered over his advice. What did it mean to “live the artist’s life?” I finally came to realize that there were no written codes, no hard and fast rules. You didn’t have to starve in a garret or drink yourself to death or cut off your ear. You didn’t even have to literally “make art” physically. The art was your life—your values, your outlook, your passions, your point of view. It was the things you cherished, whether they were people or places or ideas.

1845, she produced Modern Cookery for Private Families. It was the first book to give exact measurements and cooking times, and it became the work on which all cookbooks since have been, almost always unwittingly, modeled.

What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice.

Think you're not an artist? Of course you are! Everyone has something special to offer. Go for it! Creative expression is what makes a meal, in a word, Beautiful. Go ahead and find your creative voice in food and feel the power it has to transform your dining experience.

Have I added to their building blocks, shoring them up with strength and their own magnificence? Have I shown them enough color? Did I let them have enough ice cream and leave them alone enough without my anxieties? How can we know which is the right way? We have to go with our inner instincts and the feeling in our bones. But I can contribute to their growing cells, show them some foods that are better than others, walk with them, and encourage their own tastes. I can teach them to love and appreciate food, help them treat their bodies like gold, listen to them wanting more or less. The rest I have to trust.

And to all those out there who feel stuck, lost, in a rut, or just unable to transcend habits or behaviors that no longer serve you, understand that we are with you. You are all an integral and vital part of this movement. Keep rising. We are with you in each breath and in every moment. This book is for you.

And to all those out there who feel stuck, lost, in a rut, or just unable to transcend habits or behaviors that no longer serve you, understand that we are with you. You are all an integral and vital part of this movement. Keep rising. We are with you in each breath and in every moment. This book is for you.

Be free and unencumbered in your cooking style. Break the rules like a rock star! My point is that there is no right or wrong—only infinite possibilities to embrace and explore. If you attempt something that doesn’t quite work, it’s still a valuable experience—congratulations for trying! Don’t sweat the details. Choose to fail and learn something new.

It’s too humiliating.

I hope this book will inspire the kitchen con-artist in you, increase fruit and veggie consumption in your family, and motivate you to become an Accidental Cook. Pass it on!

...one family's most beloved recipes can become a delicious cornerstone as humanity builds a more pluralistic world where the best pieces of every culture can be enjoyed.

To be fair, fear retained a strong foothold of precious real estate in my consciousness. It still does. But I found the wherewithal to nonetheless propel forward in the face of it.

Don't mistake my politeness for weakness. Despite your wealth, you are not more important than I am, and you don't have more rights to decent treatment than I do. You know what I'm here to tell you and you must be able to figure out that it's not easy. But you are this baby's blood family, which entitles me to invite you into his life or not. It doesn't entitle you to bully me.

Rather than flog yourself over a slip, embrace it as simply an integral part of the process of change. Punish yourself and you've just made a second mistake - because holding yourself to an unrealistic standard... is a pattern that can lead to defeatism. A shame spiral that can take you out of the game altogether. And the game is all about long-term sustainability over short-term temporary gains.

Margo missed cooking for people- really cooking. Here family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.

Chinese Pot Roast 1 chuck roast, about 4 lb. 2 garlic cloves, minced A dash of nutmeg and cinnamon 2 tbsp. brown sugar 1 tbsp. sherry or red wine ¼ cup soy sauce 1¼ cups water 3 peeled and sliced carrots 3 potatoes, peeled and cubed 1 celery stalk, sliced 2 tbsp. cornstarch   Marinate the meat in the next six ingredients for at least 3 hours. Place the meat in a roasting pan at 325 degrees for 2 hours. Add the vegetables 45 minutes before cooking time ends. Voila!   Tory Simmons’ Simmering Family Cookbook Chapter 14   Tory was putting a Chinese pot roast in the oven when she heard a car pull into the drive.

Preserved Children This recipe was on a plaque hanging in a friend’s kitchen. You will need: one half dozen small children one large field one sunny day 2-3 small dogs Mix the children and the dogs together. Dot them over the large field and stir in the sunny day. Sprinkle the field with flowers. Spread with a clear blue sky. Bake in the sun until brown.

The United States is the most prosperous nation in the world, and yet our citizenship has been comprehensively reduced to consumerism... Buy and ye shall be happy. But what have we truly purchased? In the words of my favorite poet, Henry David Thoreau, “The mass of men lead lives of quiet desperation,” our lives prostrate at the altar of the false gods of our instant-gratification society.

...pursuing life premised on faith and passion isn't about thinking - it's what thinking was designed to prevent. It's not logical in any way, shape, or form... A terrifying reveal of 'identity' as pure fiction - mere stories we tell ourselves about who we are and why we do what we do to comfort us against the paralyzing unknowable - that forces us and others to confront the truth about choices made.

Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer. Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares. Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.

Margo missed cooking for people- really cooking. Her family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.

crispy baked wontons Brianna Shade | BEAVERTON, OREGON These quick, versatile wontons are great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store them in an air-tight container for a fast bite. 1/2 pound ground pork 1/2 pound extra-lean ground turkey 1 small onion, chopped 1 can (8 ounces) sliced water chestnuts, drained and chopped 1/3 cup reduced-sodium soy sauce 1/4 cup egg substitute 1-1/2 teaspoons ground ginger 1 package (12 ounces) wonton wrappers Cooking spray Sweet-and-sour sauce, optional In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.

It turned out there was something Marty did a little better. It all started with tuna casserole, or at least something RBG called tuna casserole. At Fort Sill one night, right after they were married, she dutifully presented the dish. That was her job, after all, or one of them. Marty squinted at the lumpy mass. “What is it?” And then he taught himself how to cook. The Escoffier cookbook had been a wedding gift from RBG’s cousin Richard. The legendary French chef had made his name at hotels like the Ritz in Paris and the Savoy in London. It was not exactly everyday fare for two young working parents on a military base in Oklahoma. But Marty found that his chemistry skills came in handy, and he began working his way through the book. Photograph by Mariana Cook made at the Ginsburgs’ home in 1998 Still, for years, the daily cooking was still RBG’s reluctant territory. Her repertoire involved thawing a frozen vegetable and some meat. “I had seven things I could make,” RBG said, “and when we got to number seven, we went back to number one.” Jane isn’t sure she saw a fresh vegetable until she was sent to France the summer she turned fourteen. Around that time, she decided, as RBG put it to me, “that Mommy should be phased out of the kitchen altogether.” RBG cooked her last meal in 1980. The division of labor in the family, Jane would say, developed into this: “Mommy does the thinking and Daddy does the cooking.” Growing up, James says, he got used to people asking him what his father did for a living, when his mother did something pretty interesting too.

Recipe for a Perfect Wife, the Novel INGREDIENTS 3 cups editors extraordinaire: Maya Ziv, Lara Hinchberger, Helen Smith 2 cups agent-I-couldn’t-do-this-without: Carolyn Forde (and the Transatlantic Literary Agency) 1½ cup highly skilled publishing teams: Dutton US, Penguin Random House Canada (Viking) 1 cup PR and marketing wizards: Kathleen Carter (Kathleen Carter Communications), Ruta Liormonas, Elina Vaysbeyn, Maria Whelan, Claire Zaya 1 cup women of writing coven: Marissa Stapley, Jennifer Robson, Kate Hilton, Chantel Guertin, Kerry Clare, Liz Renzetti ½ cup author-friends-who-keep-me-sane: Mary Kubica, Taylor Jenkins Reid, Amy E. Reichert, Colleen Oakley, Rachel Goodman, Hannah Mary McKinnon, Rosey Lim ½ cup friends-with-talents-I-do-not-have: Dr. Kendra Newell, Claire Tansey ¼ cup original creators of the Karma Brown Fan Club: my family and friends, including my late grandmother Miriam Christie, who inspired Miriam Claussen; my mom, who is a spectacular cook and mother; and my dad, for being the wonderful feminist he is 1 tablespoon of the inner circle: Adam and Addison, the loves of my life ½ tablespoon book bloggers, bookstagrammers, authors, and readers: including Andrea Katz, Jenny O’Regan, Pamela Klinger-Horn, Melissa Amster, Susan Peterson, Kristy Barrett, Lisa Steinke, Liz Fenton 1 teaspoon vintage cookbooks: particularly the Purity Cookbook, for the spark of inspiration 1 teaspoon loyal Labradoodle: Fred Licorice Brown, furry writing companion Dash of Google: so I could visit the 1950s without a time machine METHOD: Combine all ingredients into a Scrivener file, making sure to hit Save after each addition.

Cutting Board Maintenance Moisturize! Once a month I spend some quality time, just me and my cutting board family. Wood is porous and kind of alive—it expands and contracts, absorbs moisture and dries out. Without any TLC even the best wooden cutting board can crack, warp, or even rot from the inside. Luckily, all you need to prevent all of that is monthly moisturization. 1. Start with a clean and dry board: Using a soft dish sponge, scrub clean with dish soap. Remove any tough stains with a mixture of baking soda and water. Never use any harsh abrasives like bleach or steel wool. Rinse and then dry the board with a towel and leave it standing on its edge to fully dry. (If you can, it’s best to store your board standing on its edge when not in use so moisture doesn’t fester underneath.) When washing your board, be sure to wet both sides. This ensures that both sides are equally moist and dry at the same rate to prevent warping. 2. Apply a generous layer of food-grade mineral oil: Lay the board flat so excess oil doesn’t run off, and use your hands to spread a thick layer of mineral oil all over one side, rubbing into the edges and any grooves. Why mineral oil? Unlike most other oils, such as canola, olive, or coconut, mineral oil is totally flavorless and won’t grow rancid 3. Give it time to soak in: Let it sit for a few hours and preferably overnight to drink in as much oil as possible. 4. Buff and repeat: Use a towel to rub away any excess oil the board didn’t soak up. Next, buff the board, rubbing in any last remnants of oil. It should not feel slick or greasy when you’re done. Flip and repeat on the other side. • Level up: To give your board an almost velvety feel, after oiling both sides, rub them down with board cream. Board cream is a mixture of food-grade mineral oil and beeswax that you can purchase or make yourself. Using a towel, rub a thin, even layer all over the board. No need to wipe it off after.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

Sesame Crackers We love crackers in my house, where they serve as both a tasty snack and a baby weaning tool! They are so easy to make, I just take a portion off my pizza dough when I’m getting ready to make pizza and roll out the cracker shapes. The boys love cutting the crackers into fun shapes and munching on them when they’re still warm. serves 4 for lunch ¼ quantity of pizza dough • 100g sesame seeds flour for sprinkling to serve cheese and sliced tomato or hummus or tabbouleh Method Preheat a fan oven to 210°C and line a baking tray with greaseproof paper. Sprinkle a clean, flat surface with flour. Roll out the dough as flat as you can get it. Sprinkle the sesame seeds on top and roll again so that they are embedded into the dough. Cut the dough into shapes and place on the lined baking tray. Bake in the oven until golden brown. The time it takes will depend on how thinly you roll your dough. Make sure your oven light is on and watch the baking tray closely. Mine take about 7 minutes to bake. Cool on a wire rack and then serve with your chosen topping. The crackers will keep in a dry airtight container for up to three days.

PEETA’S BUTTERCREAM FROSTING Peeta is quite skilled when it comes to frosting and decorating his family’s bakery cakes. This buttercream frosting can be used for cakes, cupcakes, or any dessert concoction, and is likely used by Peeta for many of the desserts that Prim and Katniss admired in the bakery window. (The Hunger Games, Chapter 7) Yields about 8 cups 11⁄2 cups shortening 1⁄2 cup (1 stick) butter 8 cups confectioners’ sugar 1 teaspoon salt 3 teaspoons clear imitation vanilla extract 3⁄4 cup heavy cream Tips from Your Sponsor The flavor of clear imitation vanilla extract pales in comparison to natural vanilla extract. However, for a white frosting, clear imitation vanilla extract is a must, as real vanilla extract is a light brown color. Using an electric mixer, cream shortening and

Prepare this recipe that serves 8 any time that you want a filling dinner that the family loves.

When I purchased my first vegetable spiralizer, I was excited to try making zucchini noodles, also known as “zoodles.” My first dish — zucchini spaghetti with fresh tomatoes, basil and garlic — was fun, creative, and delicious! I quickly found that zoodles were popular with my friends and family. Everyone seemed pleasantly surprised by the experience and enthusiastically asked for more!

2 cups apple juice 2 cups filtered water 2 leaves curly kale, stripped from stalks Handful raw pepitas (about 2 tablespoons) 1½ cups frozen blueberries 1 banana ½" piece fresh ginger with skin ½" slice raw beet with skin 8 basil leaves, stems removed ½ lemon, peeled

Ingredients 2 cups frozen cherries 1 frozen banana 2 tablespoons cacao powder 2 tablespoons chia seeds 2 tablespoons cacao nibs 1 leaf dinosaur kale 1 cup apple juice 1 cup filtered water

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta.

Eating with your baby – at the same time, at the same table and sharing the same food – is at the heart of baby-led weaning.

We now know that babies don’t need solid foods, and their bodies aren’t really ready for them, until they are around six months old. If you’ve waited until six months to start solids with your baby, you’ve skipped the spoon-feeding stage. At this age babies are quite capable of feeding themselves and they don’t need to be spoon fed.

The first few months of BLW are not really about eating – they’re about exploring food.

Your baby will start by handling food, learning what it looks and feels like, then she’ll use her mouth to discover its taste and texture. She may not actually eat any at first, but this is quite normal; her milk feeds (whether she is breast- or formula fed) are still providing almost all of her nutrition so she doesn’t need anything else yet.

Babies who aren’t given the opportunity to chew food until they are quite a bit older than six months (10 months or more) are often fussy eaters later on.

Dad determined when the pork lard was hot enough for frying by dropping a match into it; if the match lit, the lard was hot enough.

Nothing makes a better gravy than several fresh squirrels–and squirrels are so small that it does take several to make even a few servings.

Super Squirrel (écureuil dans une Sauce Rouillée)

Americans, more than any other culture on the earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family’s cherished recipes, but a spanking new edition of Fannie Farmer or The Joy of Cooking. No doubt this has its good points, but the drawbacks are many. Not only is our nation’s cooking far more homogenized than needs be (a benefit mostly to giant food conglomerates), but it is robbed of the lip-smacking appreciation of the sensuality of eating, something very few cookbooks are able—and no basic cookbook even attempts—to share.

24 Ingredients: 2 cups flour 1/2 cup sugar 5 tbsp butter 3 eggs 1 tbsp cinnamon Directions:

Give a man a meal and he’s happy. Teach a man to cook and the whole family’s happy.

Educate a woman to cook and you educate a family to cook.

ENGLISH

I released a secret, not caring who in my family might abandon me, because I finally understood that keeping the secret was an act of abandoning myself.

Aloha Quick Bread "My family’s favorite recipe." Serving: 1 loaf. | Prep: 15m | Ready in: 01h35m Ingredients • 1/2 cup butter, softened • 1 cup sugar • 2 large eggs • 1 cup mashed ripe bananas (about 2 medium) • 1/4 cup whole milk • 1 tbsp. grated orange zest • 1 tsp. vanilla extract • 1/2 tsp. almond extract • 2 cups all-purpose flour • 1 tsp. baking soda • 1/2 tsp. salt • 1 cup sweetened shredded coconut • 1/2 cup chopped nuts • 1/2 cup crushed pineapple, drained Direction • Preheat an oven to 350°F. Cream sugar and butter in bowl. One by one, add eggs, beating well after every addition; beat extracts, orange zest, milk and banana in. • Mix salt, baking soda and flour; add to the creamed mixture till just moist. Fold pineapple, nuts and coconut in. Remove to a 9x5-in. greased loaf pan. • Bake till an inserted toothpick in middle exits clean for 1 hour 20 minutes; before transferring from pan onto wire rack, cool for 10 minutes. Nutrition Information

such as a three-ingredient tomato sauce, a chicken with just two lemons, a soup with but a ladleful of cannellini, a pork butt braised solely in milk, a bluefish baked with garlic and potatoes, a pasta with a fistful of small scallops, Bolognese sauce, are drawn from the everyday meals Marcella cooked for her family.

Because of the munchies I get after a fat spliff is the reason I care for tasty food!

She gave me inspiration for my restaurant business I continued later as McHalumi and the reason for this book to appear - to pass the knowledge gathered from ayurvedic cooking classes.

In the evenings we drink warm milk with spices. It increases good sleep quality and made properly with ghee makes rich ayurvedic spices to influence our mind and body during our sleep.

Many people nowadays are worried about where to get protein. However the top 3 protein sources in the world are rice, peas, and beans.

In my cooking, I'm trying to avoid canned food preparing all from fresh and local ingredients.

Ghee has been always a valuable product in any house and in Vedic times families richness was even counted by the quantity of Ghee in their households.

SPAGHETTI AND MEATBALLS

Although Allan had thought he was allergic to lamb his whole life (because he must have tasted mutton in Uzbekistan as a child), Jeane and I told him it was beef, and he adored it.

We invited Paul Prudhomme, for whom we borrowed a chair large enough to fit him from the Jefferson Hotel.

A year later, she wrote an introduction and helped curate content for the book Hold Still, which made its way to the Sunday Times bestseller list. It was reminiscent of Meghan’s 2018 Together cookbook in aid of the Grenfell survivors of London’s Hubb Community Kitchen—and it worked.

use freshly baked bread for food within two to three days. It must be remembered that products containing eggs stale faster. Bread containing honey and butter retains its freshness and elasticity longer. Chapter 2.

find it, I know you’ll come back to me.’ It’s been 18 months since my husband was murdered and I’ve decided to finish writing The Flavours of Love, the cookbook he started before he died. Everyone thinks I’m coping so well without him –they have no idea what I’ve been hiding or what I do away from prying eyes. But now that my 14-year-old daughter has confessed something so devastating it could destroy our family

Buttermilk Fried Chicken PREP TIME: 7 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4 370°F FRY FAMILY FAVORITE Fried chicken is perhaps the most decadent of fried foods. But many people don’t make it at home because oil splatters everywhere when you fry chicken. And it’s just not healthy to eat it too often. The air fryer comes to the rescue with this wonderful adaptation. 6 chicken pieces: drumsticks, breasts, and thighs 1 cup flour 2 teaspoons paprika Pinch salt Freshly ground black pepper ⅓ cup buttermilk 2 eggs 2 tablespoons olive oil 1½ cups bread crumbs 1. Pat the chicken dry. In a shallow bowl, combine the flour, paprika, salt, and pepper. 2. In another bowl, beat the buttermilk with the eggs until smooth. 3. In a third bowl, combine the olive oil and bread crumbs until mixed. 4. Dredge the chicken in the flour, then into the eggs to coat, and finally into the bread crumbs, patting the crumbs firmly onto the chicken skin. 5. Air-fry the chicken for 20 to 25 minutes, turning each piece over halfway during cooking, until the meat registers 165°F on a meat thermometer and the chicken is brown and crisp. Let cool for 5 minutes, then serve. Variation tip: You can marinate the chicken in buttermilk and spices such as cayenne pepper, chili powder, or garlic powder overnight before you cook it. This makes the chicken even more moist and tender and adds flavor. Per serving: Calories: 644; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 214mg; Sodium: 495mg; Carbohydrates: 55g;

Darren McGrady Darren McGrady was personal chef to Princess Diana until her tragic accident. He is now a private chef in Dallas, Texas, and a board member of the Pink Ribbons Crusade: A Date with Diana. His cookbook, titled Eating Royally: Recipes and Remembrances from a Palace Kitchen, will be released in August 2007 by Rutledge Hill Press. His website is located at theroyalchef. I knew Princess Diana for fifteen years, but it was those last four years after I became a part of her everyday life that I really got to know her. For me, one of the benefits of being a Buckingham Palace chef was the chance to speak to “Lady Di.” I had seen her in the newspapers; who hadn’t? She was beautiful. The whole world was in love with her and fascinated by this “breath of fresh air” member of the Royal Family. The first time I met her, I just stood and stared. As she chatted away with the pastry chef in the Balmoral kitchen, I thought she was even more beautiful in real life than her pictures in the daily news. Over the years, I’ve read account after account of how the Princess could light up a room, how people would become mesmerized by her natural beauty, her charm, and her poise. I couldn’t agree more. In time, I became a friendly face to the Princess and was someone she would seek out when she headed to the kitchens. At the beginning, she would pop in “just for a glass of orange juice.” Slowly, her visits became more frequent and lasted longer. We would talk about the theater, hunting, or television; she loved Phantom of the Opera and played the CD in her car. After she and Prince Charles separated, I became her private chef at Kensington Palace, and our relationship deepened as her trust in me grew. It was one of the Princess’s key traits; if she trusted you, then you were privy to everything on her mind. If she had been watching Brookside--a UK television soap opera--then we chatted about that. If the Duchess of York had just called her with some gossip about “the family,” she wanted to share that, too. “You’ll never believe what Fergie has just told me,” she would announce, bursting into the kitchen with excitement. She loved to tell jokes, even crude ones, and would laugh at the shock on my face--not so much because of the joke, but because it was the Princess telling it. Her laughter was infectious.

a frying pan until

Quinoa and Banana Muffins

I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

Broccoli and Potato Soup Serves 6 Ingredients: 2 lbs broccoli, cut into florets 2 potatoes, chopped 1 big onion, chopped 3 garlic cloves, crushed 4 cups water 1 tbsp olive oil 1/4 tsp ground nutmeg Directions: Heat oil in a large saucepan over medium-high heat. Add onion and garlic and sauté, stirring, for 3 minutes or until soft. Add broccoli, potato and four cups of cold water. Cover and bring to the boil then reduce heat to low. Simmer, stirring, for 10 to 15 minutes or until potato is tender. Remove from heat. Blend until smooth. Return to pan. Cook for five minutes or until heated through. Season with nutmeg and pepper before serving.

Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.

Cook to make yourself and your family happy, because that’s really what it is all about.

It used to be that people went to their doctor to find out what was wrong. That was the expectation when someone made an appointment with their local family doctor: they wanted to know what they had and how they could feel better. Ear infection: what should I take? Pulled muscle: what should I do? Broken ankle: how can you fix it? Over the years, something happened to this common sense approach. “Algorithms” and “pathways” have proliferated in ways that have reduced each person’s unique story to simplistic recipes. More often than not, this cookbook approach ends up telling patients what they don’t have—which, while potentially reassuring, does not result in a real diagnosis.1

Hash Brown Casserole Servings: 10-12   What you need: 32 oz bag of frozen hash browns 8 oz sour cream 10.5 oz cream of mushroom soup ¼ cup finely chopped onion 2 cups shredded cheddar cheese ½ cup butter, melted Salt and pepper, to taste   What to do: Slightly break apart the frozen hash browns. Spray your slow cooker with non-stick spray. In your slow cooker, mix together the hash browns, sour cream, cream of mushroom soup, onion, cheese, and melted butter. Sprinkle the mixture with salt and pepper and cook for 4-5 hours on low.

1/2 pinch ground nutmeg

This cookbook, or what I often refer to as a “cakebook,” has everything you’ll need to build enough cake confidence to jump into your kitchen and bake, stack, and decorate a cake that not only looks delicious, but tastes so good that everyone will think you spent hours in the kitchen perfecting the recipe. I’ve done the work for you, so it’s time to pull out your mixer and cake pans and bake to your heart’s content. I can’t wait for you to follow my cake-decorating tutorial and try these treasured recipes of mine—because after all, you are now the official cake person in your family for these occasions, big or small. With my cookbook, you’ll have more than a handful of sure-fire recipes under your belt to bake and decorate cakes for any celebration, and you’ll have the confidence to be able to do so again and again. So let’s dive right in, shall we?

Place the steak in the air fryer and cook for 15 minutes at 4000F

strawberry mint lemonade This nonalcoholic beverage is simple summertime perfection (although technically, given its use of frozen strawberries, it could be enjoyed year-round—and anyway, the world is only getting warmer!). I envision it served at a large family picnic or, if you’re more the introverted type, a party of one spent whiling away a hot afternoon with a good old-fashioned book. TIME: 10 MINUTES SERVES: 8 4 cups frozen strawberries 1 cup fresh lemon juice 1 cup Strawberry Syrup 5 cups water Handful of fresh mint In a blender, combine the strawberries, lemon juice, strawberry syrup, water, and mint.

strawberry mint lemonade This nonalcoholic beverage is simple summertime perfection (although technically, given its use of frozen strawberries, it could be enjoyed year-round—and anyway, the world is only getting warmer!). I envision it served at a large family picnic or, if you’re more the introverted type, a party of one spent whiling away a hot afternoon with a good old-fashioned book. TIME: 10 MINUTES SERVES: 8 4 cups frozen strawberries 1 cup fresh lemon juice 1 cup Strawberry Syrup 5 cups water Handful of fresh mint In a blender, combine the strawberries, lemon juice, strawberry syrup, water, and mint. Blend until fully combined. Strain through a fine-mesh strainer into a pitcher. Serve and enjoy.

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.

Foreword As a true blue Southern girl I have often wondered…if preppies could have their own handbook…why not us? And now at last, my two good friends Deborah Ford and Edie Hand have written the definitive handbook for Southern gals raised in the South. One must simply not leave home without it! It deserves a place on your shelf between Gone With the Wind and the Memphis Junior League cookbook, and I predict in years to come it will be passed down to daughters along with the family silver and great-grandmother’s lace doilies. It is funny, wise, charming, and smart, just like the two gals who wrote it. As modern Southern women we have learned to network with one another and share all the good advice and recipes and rules of accepted behavior that have been handed down to us (it’s a rough world out there). And so in keeping with that wonderful tradition I would like to share some advice my own wise Southern mother gave to me. When I was in high school contemplating whether to take Home Economics or not, my mother exclaimed: “Oh no, darling…you must never learn to cook and clean or they will expect you to do it!” It is advice that has served me well throughout the years. Good luck in all you do! -Fannie Flagg

A beautiful dinner party is one of the warmest and most gracious gifts you can give to your friends and family. And a dinner party is—or should be—more than just an assortment of foods and beverages. Every detail—from invitations to music to decorative touches—serves to enrich and complete the dining experience. If you think that choosing, preparing, and serving the food is complicated enough, without having to also worry about ambiance, the Dinner Party Cookbook is just what you need. Owning this book is like having a professional party planner at your fingertips; you will find all the ingredients necessary to plan successful,

Regardless of which world you choose to cook from, the recipes in this cookbook are a fun and delicious way for you and your family to transport yourselves alongside Katniss, Peeta, and Gale while they fight for their freedom—and the right to a full stomach. Enjoy!

Mediterranean Beef Casserole Serves 6 Ingredients: 2 lb lean steak, cut into large pieces 3 onions, sliced 4 garlic cloves, cut 2 red peppers, cut 1 green pepper, cut 1 zucchini, peeled and cut 3 tomatoes, quartered 2 tbsp tomato paste or purée 1/2 cup green olives, pitted 1/2 cup dry red wine 1/2 cup of water 1 tsp dried oregano salt and black pepper, to taste Directions: Heat olive oil in a deep ovenproof casserole and seal the beef. Add vegetables and stir to combine. Dilute the tomato paste in half a cup of water and pour it over the meat mixture together with the wine. Season with salt and pepper and bake, stirring halfway through, in a preheated to 350 F for one hour.

I don’t keep a lot in my freezer, but one thing you’ll always find there is a package of frozen peas. They’re sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you’re not a big fan of peas, at least give this a try. I think it’s going to be your new favorite thing. I can’t resist eating it straight out of the bowl!

The sweetest, best kind of dates are Medjools. They’re large, so they are easy to fill, meaty, and chewy. Stuffed with goat cheese and wrapped in prosciutto, they provide a perfect sweet-salty mouthful in every bite. Serve these with a crisp white wine as the ideal before-dinner tidbit.

Only the mascarpone and the ladyfingers in this lemony dessert give a nod to a traditional tiramisù, but my California spin on this beloved dessert is just as addictive. I think lemon makes everything taste a bit lighter (so I can eat more without feeling weighed down!), and the hazelnuts add a delicate flavor and lots of crunch. So while no one will mistake this for the original, I promise it will make anyone you serve it to very, very happy.

An Italian brunch wouldn’t be complete without a pasta dish. Campanelle pasta is named for the church bells it resembles, and the nooks and crannies are great for trapping sauce, making every bite delicious. If you can’t find campanelle, any small shaped pasta will do. There are lots of bold flavors in this pasta salad, the base of which is canned tuna. Although it’s definitely more caloric, tuna packed in olive oil rather than water gives the salad a much fuller, richer flavor.

Pro Tip: Get used to drinking one robust glass of "salad" for breakfast. Pour the remaining contents of your blender into a thermos. Take it with you to sip throughout the day to stave off cravings and keep your energy levels high.

As consumers we vote with our dollar. That money spent is a reflection of our values. So ask yourself this: What am I voting for? Who am I and what do I truly stand for?

Guns a-Blazin’ Ladd and the kids were shipping cattle one morning when a big thunderstorm moved in. Sometimes, if it’s just a standard morning of working cattle, they can stop and take a break as they wait for the rain to stop. But because the road was lined with cattle trucks, the show had to go on…so they just worked through the rain and were drenched from head to toe all morning. I know this is a family-friendly cookbook and everything, but if there’s ever such a thing as a cowboy calendar, I’d like to enter my husband for the months of January through December. I love the smile on his face, even more so because he was soaked, had a big morning of work ahead, and on this day of all days, had every reason not to be smiling. But his smile is definitely not the first thing I’m looking at in these photos.