I’d like to add 15-20 good meals (entrees) to my tired little repertoire. I recently found a Thai dish that sounded great, but the prep time was an insane 90 minutes and the cook time another 40. I don’t have time for 2 hours in the kitchen.
I’m looking for meals that have a little pizzazz and taste good, not classic French presentation or marathon projects in the kitchen. I can do lots of basic dishes and a few special ones, but not much that wows people.
Rachel Ray annoys me on a viewer level, but if her meals are truly dynamite, I’ll get her cookbook. I’ve gone through one of Southern Living’s big book and many ad-cluttered Gourmet and Bon Appetit, and found a handful that appeal.
On preview, coding has gone all wonky, and in order for the url to work, I have to code love as bold, which oddly, doesn’t bold it, but just leaves a random, orphaned B in front of it.
Strange as it may sound, there are some great, great easy to make recipes in Eating in: The Official Single Man’s Cookbook. Easy step by step instructions, and the dating tips surounding them are humorous as well.
Although you may find Rachael Ray annoying, her 30 Minute Meals cookbook is easy to understand, the food is outstanding, the meals are well-balanced, and you really can do the whole thing in 30 minutes.
I have two shelves full of cookbooks but refer to my (two editions of) The Joy Of Cooking more than any other. It is not just a compilation of recipes but also describes basic techniques and tells you anything you might need to know about just about any type of ingredient. There are some more intricate recipes, but it also has recipes for good, basic home cooking.
The Campbell’s Soup folks have a handful of little cookbooks full of simple, easy recipes. Naturally, all of them use Campbell’s soups, and a lot of them use Minute Rice. Almost all are one-pan meals.
After you make a couple dozen of them, you’ll get the hang of throwing together what you have in the kitchen, and you can improvise a meal on your own.
I would like to recommend two basic cookbooks no home kitchen should be without.
[ul]
[li]The Joy of Cooking. - It has a lot of basic recipes, but more importantly, if you have any question about any food, it’s in there. Where does cinnamon come from? It’s in there. How do you skin a rabbit? It’s in there. Do you want to know why breakfast is called the most important meal of the day? It’s in there. Did I mention it has a lot of good, basic recipes?[/li]
[li]**The Better Homes & Gardens New Cookbook ** (The checker book is what my mother calls it.) - Again, it has a lot of good, basic recipes. I would call it the Joy of Cooking for people who don’t read the encyclopedia for fun. Quite a bit of my family’s meals come from this book.[/ul][/li]
If you’re looking for less general cookbooks, the Rachel Ray’s 30 minute meals are pretty good. Sunbeam also had some good specialty cookbooks, but I’m not sure they’re still in print.
I’d have to agree with this. Her recipes are quite nice.
I’m torn on Rachael Ray. I think she’s incredibly hot, yet after only a few minutes of watching her, I invariably get annoyed. I’ve come to the conclusion that I copuld never be married to this woman, but I could put up with her for 30 minutes.
Not to take the discussion away from cookbooks (I would have recommended the Joy and HTCE off your OP) - but since your technologically-savvy enough to be a Doper, there are some excellent websites out there:
www.allrecipes.com is probably my favorite. Tons of recipes AND reviews by other people who have made them.
Another old standby is www.cooks.com - it’s not quite as pretty as allrecipes though.
When I like a dish cooked at a restaurant or a friend’s house, I’ll pop onto these sites first to see if I can come up with a decent recipe for myself.
Seconding or thirding on the Joy of Cooking. Just figuring out how easy it was to make chocolate truffles was worth it, for me.
My current favorite is Giada de Laurentis’ Everyday Italian. I’ve never had one of her recipies be less than great, and quite a few are simple, quick, and amazing (sun-dried tomato pesto pasta is a breeze and impressive and yummy).
I’d also recommend a subscription to Cook’s Illustrated, which has great recipies, and an explanation of why they made the choices in the recipies they went with. It’s kind of like Alton Brown, written down with (unfortunately) less snarkiness.
That said, I too love her recipes. I have had tremendous success with her pizzas, lasagnas, and chicken recipes. The only recipe of hers I’ve ever tried that was DOA was this sort of leftover Spaghetti Pizza. I really bombed it.
But I’d echo support for her. Also Lightray touched on Alton Brown - I’ve never tried his cookbooks, but I love the show (Good Eats). I think it’s informative in a SDMB kind of way, and typically has some pretty good recipes.
The message of this post: Set your TiVo or DVR for Good Eats and Everyday Italian!
Not to hijack my own thread, but imagine Nigella, Rachel and Giada all at once. With chocolate sauce. For dessert. (Yes, I’m talking at the dinner table!)
OK, back to reality. About 75 percent of my meals revolves around the tried and boringly true: steaks, crab cakes, pork chops/tenderloin, linguini and meatsauce, baked chicken, beef stew, kielbasa and sauerkraut, burgers, store-bought pizza etc. The rest is restaurants, lots of restaurants.
I can’t hold a candle to a chef. My recipes are Plain Jane. I don’t mind a little frou-frou stuff, if it doesn’t take long and has tons of visual/taste impact. That said, I can’t see myself tackling 25-ingredient recipes, 45 minutes of prep time, and lots of fussing.
> Anyone else here feel their cooking has become predictable, uninspired and undifferentiated from the masses?
Although How to Cook Everything is a great book, for your purposes one of Mark Bittman’s other books, The Minimalist Cooks Dinner seems like the more appropriate choice.
Simple recipes, simple ingredients, bigtime yum. I use it all the time.
Just because you’re talking about them at the dinner table, doesn’t mean I’m thinking about them at the dinenr table.
I’m suprised no one has mentioend I’m Just Here for the Food by Alton Brown. The guy is very quirky and does some schtick on his show, which turns some peopel off of it (not me, I love the guy.) But his cookbook is down to earth, non-nonsense cooking. It organizes recipes by method, rather than by food, because braising a chuck steak is more like braising a chicken than it is like grilling a ribeye, so why put it in the seciton with a ribeye just because they are both from a cow? it also has general techniques, and a lot of the science behind cooking, like why you always salt everything, why searing makes things better (hint: it’s not to “seal in” the juices,) etc… His second cookbook, I’m Just Here for More Food, is strictly baking, which the first one lacks. Again, organized by method.
If you aren’t already, start watching Good Eats. If you find out it’s not for you, ok, fine. But if you do end up liking it, your kitchen will thank you. (i think it’s on at 7:0 PM weekdays, and then again at 10 PM on Wednesdays.)
