Dinner Made Simple

March 14, 2016
The editors of Real Simple have relinquished the anxiety that often comes with getting dinner made while keeping it healthy, quick, and easy. This volume teaches readers to easily make new use of numerous common ingredients already in their refrigerators. Readers will enjoy the straightforward recipes, which include a range of cultural flavors from Mexican, Italian, Chinese, Mediterranean, and many more. Clear lists and vibrant pictures also help home cooks learn how to store certain household staples and for how long. For example, a Fuji apple is the only apple that should ripen on the counter, and the rest should live in the fridge; greens are freshest when packaged in a clamshell. The range of tastes continues in jerk chicken with seared pineapple; a cauliflower and sausage flat bread; or baked ricotta with parmesan and herbs. There are also savory twists on oatmeal like the oatmeal with cheddar and scallions. And such a compilation wouldn't be complete without a sweet finish, including pumpkin seed toffee and peanut-buttery buckeyes.This book nicely serves as a home cook's treasured keepsake with its apples-to-zucchini spread of delicious, easy options.

March 15, 2016

If you prefer the minimal, ingredient-focused recipes from Mark Bittman's "How To Cook Everything" series or the colorful tear-out recipes from cooking magazines, consider this new compilation of dinners and desserts by the editors of Real Simple magazine. Organized alphabetically by main ingredient (e.g., apples, beans, smoked salmon, zucchini), the book contains 350 recipes, most brief enough to fill an index card. Each includes a no-frills photograph depicting the finished dish on a plate. Contrary to its title, the collection features a plethora of breakfast- and lunch-friendly recipes, such as oatmeal with pineapple and mint, steak and Swiss chard panini, and buttermilk chicken and tomato salad. VERDICT With plenty of ideas for meals that can be prepared in less than 30 minutes, this cookbook will satisfy busy home cooks and eaters who enjoy browsing by photo.

Copyright 2016 Library Journal, LLC Used with permission.

May 1, 2016
The editors of Real Simple magazine produce recipes where anyone with access to even the most basic modern American supermarket can turn out satisfying dishes with minimal exertion and limited time. Their latest book shows that with some thoughtful planning, a pantry stocked with as few as 35 ingredients, and a quick stop on the way home for fresh fixings, a busy cook can almost effortlessly put a creative, healthy meal in front of friends or family. Fresh meats include ground beef and turkey, flank steak, pork tenderloin, chicken parts, and occasionally fish. Grabbing a few vegetables and fruits makes the trip to the store efficient and speedy. Variations on oatmeal turn even breakfast preparation into a snap. Recipes organized around key ingredients help prevent obvious repetition from one meal to the next. Though designed to serve four, some recipes stretch to six or eight portions. Most important, these recipes eschew processed foods, which too often are a fallback for lunch and snacks during the day. The Real Simple name will be a draw for most library patrons.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)