The toughest challenge many cooks face each day is feeding their own children. By her own admission, the writer and humorist Ann Hodgman's kids are the worst eaters in the world, and if she finds something one likes, the other inevitably hates it. Now, for all similarly beleaguered parents, Hodgman brings together more than two hundred recipes that everyone in the family can agree on, like Nonthreatening Cheese Fondue, Taco Bake, and Roast Pork Loin with Apple Crust, many of them gathered from fellow parents. ONE BITE WON'T KILL YOU also includes: menus for holiday meals, recipes for birthday parties, suggestions for in-flight and car-trip snacks, sections on feeding toddlers, preschoolers, elementary school kids, and adolescents. With hundreds of tips and anecdotes from other parents, ONE BITE WON'T KILL YOU makes the task of feeding kids not only a little easier, but also a whole lot more fun.

One Bite Won't Kill You: More than 200 Recipes to Tempt Even the Pickiest Kids on Earth

Hodgman, Ann

Cookbooks, Food & Wine

Rux Martin/Houghton Mifflin Harcourt

"Fresh food is more convenient than packaged," Marie Simmons says, and luckily for us, she provides more than 200 recipes to prove her point. In this book--Simmons' most ambitious to date--you'll see why her recipes, regularly featured in Bon Appétit, Woman's Day and Ladies' Home Journal, have become favorites with millions of cooks across the country. Whether it's Warm Egg Salad on Whole Wheat Toast or Lemon Basil Chicken, each is deftly simple, yet freshly conceived and imaginative. By following the inspirations of the seasons, Simmons shows how to vary your menu with dishes like Crisp-Fried Soft-Shell Crabs in spring, Roasted Tomato and Fresh Corn Soup in summer and Orange Baked Squash in fall. Each recipe tells exactly how long it will take to prepare and alerts you in advance about any steps that require a little extra time. Most can be made in less than 45 minutes, including: Lemon Basil Chicken, Warm New Potato Salad with Scallions, Penne with Roasted Vegetables, Pork Tenderloin Marinated in Soy and Orange, Sesame Brown Rice Pilaf, Spicy Marinated Shrimp, Easy Oven-Roasted Red Bell Peppers, Black Bean and Vegetable Burrito, Stir-Fry of Cabbages with Asian Flavors, Grandpa's Peaches in Red Wine, and Apple and Ginger Crisp.

Fresh & Fast: Inspired Cooking for Every Season and Every Day

Simmons, Marie

Quick & Easy

"[A] unique combination of recipes, simple home projects, and entertaining ideas . . . Eat & Make is [Paul's] first full cookbook, and it is a keeper." -- Kitchn\nIt began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as "a trove of seasonal delights," it is turning heads with its easy, elegant food and style-setting aesthetic.\nDivided into Morning, Brunch, Noon, and Night, with color palettes to match, Sweet Paul Eat & Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked Salmon Hash with Scallions, Dill, and Eggs. For lunch, there's a super-quick Risotto with Asparagus, and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, World's Best Cake. Rustically chic craft projects--paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins--will captivate even those who are all thumbs.\n"His Nordic roots and New York tastes shine in the delicious and distinctive dishes he has created in Sweet Paul Eat & Make ." --Tyler Florence, chef and television host\n"[Lowe] presents in stunning images both a collection of easy projects . . . side-by-side with delicious recipes. When it comes to creating a homey and fashionable kitchen table, Lowe proves that the combination of whisk and glue gun adds a touch of charm to everyone's kitchen." -- Publishers Weekly (starred review)

Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love

Paul Lowe

The founding editor of Every Day with Rachael Ray reinvents America's favorite dishes for a gluten- and dairy-free world — no compromises to flavor or texture accepted. 
“The fact that everything she makes is gluten-free is astonishing.” —Food &amp; Wine
When doctors diagnosed Silvana Nardone’s son with intolerances to gluten and dairy, she embarked on a quest to develop dishes for the toughest critics of all: her kids. To do so, she drew on her experience as a professional baker and her work in magazine test kitchens. She deciphered labels and tested obsessively. The result: dishes that taste exactly like their supermarket, bakery, and take-out counterparts, from Cinnamon-Swirl Pancakes to Crispy Chicken Taquitos to Baked Ham-and-Cheese Manicotti. Every mom on the block will want the recipes for her high-rising, light sandwich loaf, deep-dish pizza, and chocolate-chip cookie dough ice cream sandwiches. 
Silvana shares every last secret she has learned over the years from her formulations of gluten-free all-purpose flour; pancake, waffle, and biscuit mix; homemade and rich-tasting nondairy substitutes for milk, yogurt, and ricotta; and other essentials that are key to making the best food possible.

Silvana's Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed

Nardone, Silvana

Special Diet

The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between

Now in paperback for the first time, stylish, seasonal menus to satisfy vegetarians and nonvegetarians simultaneously, by a winner of the James Beard Award and the IACP Award. 
Today, more people than ever before are choosing to eat sustainably, electing to have vegetarian meals much of the time but sometimes small amounts of fish, chicken, and, more rarely, red meat. They’re known as “flexitarians,” a combination of the words “flexible” and “vegetarian.” 
The Flexitarian Table is full of exciting menus guaranteed to please them—and everyone else at the table—without stressing out the cook. Drawing from decades of experience as a personal chef and caterer, Peter Berley provides lots of “convertible” meals featuring vegetable and meat versions of the same dish that can be prepared simultaneously without extra trouble, like Crispy Pressed Tofu or Chicken with Garlic and Mint. Others are hearty vegetarian dishes that ensure no one will miss meat, such as Saffron Lasagna with Vegetables and Gruyère. Meals centering around fish or chicken come with vegetable sides that double as mains. An extra bonus of this inclusive book: All of the 150 dishes can be mixed and matched.

Berley, Peter

Vegetarian & Vegan

In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more. 
Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.

The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

Aidells, Bruce

Cooking by Ingredient

A treasury of top-selected cookie recipes draws on the archives of Gourmet magazine to represent several varieties, cultures and special occasions, from Old-Fashioned Christmas Butter Cookies and Date Bars to Chocolate Peppermint Bar Cookies and CTitle: The Gourmet Cookie BookAuthor: Not Available (NA)Publisher: Houghton Mifflin HarcourtPublication Date: 2010/11/02Number of Pages: 161Binding Type: HARDCOVERLibrary of Congress: 2010018882

The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009

Magazine, Gourmet

Baking

Plug it in and Cook with French Flair “I’d bet that if French cooks could get their hands on Michele Scicolone’s French Slow Cooker, which is filled with smart, practical, and convenient recipes, they’d never let it go.” — Dorie Greenspan, author of Around My French Table With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.

The French Slow Cooker

Scicolone, Michele

Reference

With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening: from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet and sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinating lesser-known dishes: a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, as well as her own seductive creations, like Cannoli Cheesecake.

The Mediterranean Slow Cooker

As a nation, we are in love with Italian food. Over the years, Gourmet helped shape our tastes, expanding our repertoire from pizza and spaghetti with red sauce to risotto, osso buco, and panna cotta. For this sterling collection, the editors chose their best from the hundreds of Italian recipes published over the years. There are vegetarian classics, including Pasta with Lentil and Kale and a sumptuous rendition of Manicotti. From Calamari Salad to Quick Chicken Ragu to Lasagna Bolognese, most of these recipes are perfect for easy entertaining. Whether it’s Three-Cheese Pizza or luscious Tiramisu, these dishes will prove irresistible to kids. Each recipe comes with cooking times and kitchen tips.

Gourmet Italian: All-Time Favorite Recipes

Gourmet Magazine

Cooking Methods

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