The Common Culinarian

I received a gift card to Barnes & Noble for Christmas that I hadn’t had the chance to use. So, over the weekend Stacie and I went there to see what we could see, and perhaps to buy some books. I looked at two things: the computer books (I’m getting a new one, soon, if FedEx ground cooperates), and cooking books.

Now, I have a ton of cook books, and I don’t really use the ones I have very well. But, when Stacie pointed this book out to me and I glanced through it, I just couldn’t help but pick it up. It is a collection of recipes from Everyday Food, called Everyday Food: Great Food Fast, published by the folks at Martha Stewart Living.

Love her or hate her, Martha Stewart has a knack for all things domestic. She can cook, she can clean, she can nearly do it all. One of my favorite shows several years ago was Martha Stewart Cooking on Food Network; she’s somewhat matronly, and, for some reason, that appeals to me. The network dropped her pretty quick after the whole obstruction of justice scandal, but she’s still had a happy place in my heart and I miss her show dearly.

So, you can imagine, then, that I quite liked this book. Not just for Martha, for you see, the recipes are actually quite simple and they aren’t basic, bland items. This book is arranged by the seasons, featuring such recipes as Rhubarb Crisp in the spring, Greek-Style Mini-Lamb Burgers in the summer, Pear Custart Tart in the fall, and Creamy Parsnip Soup in the winter. Most of the recipes have fewer than 10 ingredients, including spices and seasonings, and the cooking techniques aren’t French-culinary inspired–if you can boil water and turn on an oven, you seem to be set with these dishes.

I tried the “Spaghetti with Three-Tomato Sauce” (p. 73) tonight, and was delighted by the result, even if a bit stuffed, too. The portions are generous, so be sure to make room for leftovers or make your guests take a plate home. In all, I think this is a wonderful addition to my cookbook arsenal; of course, you know, I can’t follow directions when I cook if I try, so be prepared for me to put my own little spin on these recipes that I’ll share with you!

(In the interest of fair and total disclosure–if you click on the link or on the image and you buy the book, I get a cut. Until I update my Legal page, I will disclaim any such referral option at the end of each post–please bear with me!)