2022 . Cooking, Methods, Regional & Ethnic, Specific Ingredients . Tieghan Gerard
#1 NEW YORK TIMES BESTSELLER • More than 120 all-new recipes that will leave everyone feeling good, from crowd-pleasers with a healthier twist to family favorites you can rely on every day—from the New York Times bestselling author of Half Baked Harvest Super Simple. Balanced. Bold. Beautiful. The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard’s recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, Half Baked Harvest Every Day delivers more than 120 all-new recipes that will feed your body and soul. For Tieghan, feel-good food isn’t about restrictive eating. It’s about enjoying real food with lots of flavor, and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish or a big ole plate of something comforting. In this collection, there are plenty of plant-forward favorites, like Chipotle Cheddar Corn Chowder and Spinach and Pesto–Stuffed Butternut Squash. Tieghan also shares flavor-packed family go-tos, like Pizza Pasta with Pepperoni Bread Crumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers with Hot Honey. And to keep a smile on everyone’s face, you’ll find luscious desserts, like Chocolate Olive Oil Cake and a Lemon Tart with Vanilla Sugar, made with a focus on wholesome, minimally processed ingredients. Whether it’s breakfast, lunch, snack time, dinner, or dessert . . . this book has tried-and-true recipes that will make you feel good about sharing them at your table.
Clarkson Potter/Ten Speed
0593232569 (ISBN13: 9780593232569)
4 months ago
Food blogger Gerard (Half Baked Harvest Cookbook) ably delivers on her promise “to make food that is delicious, usually healthy... and always satisfying” in this excellent collection. Rather than educate readers on what they “should” be consuming, Gerard offers up a guide to “healthy-ish” eating with comforting recipes that find their “balance” in using nonprocessed ingredients. Even lighter fare—such as a spiced lentil soup with curried acorn squash, and gluten-free salmon cobb salad—prove gratifyingly flavorful. Throughout, Gerard employs simple tricks to revitalize classics: putting a healthier spin on Mongolian beef, she uses a leaner cut of meat and coats it in a “less-sugary-than-usual” sauce by replacing the brown sugar with a smaller amount of honey. Home cooks in the mood for something a bit more indulgent will find it in delectable dishes like her giant spinach and artichoke soft pretzel, and malted milk cookie dough cups made with almond flour. Meanwhile, those crunched for time will rejoice in specially notated dishes—including a sheet pan french toast with whipped lemon ricotta and berries—that can be ready in 30 minutes or less. A little adjustment goes a long way with these wholesome and mouthwatering recipes.
4 months ago
“Food blogger Gerard (Half Baked Harvest Cookbook) ably delivers on her promise ‘to make food that is delicious, usually healthy . . . and always satisfying’ in this excellent collection.”—Publishers Weekly.
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