With this updated second edition of a best-selling cookbook, you can have it all — great tasting, nutritious meals that don’t break the bank or your daily schedule. Cook one recipe in bulk and stock your freezer with three nights of homemade dinners for your family. Updated recipes incorporate plenty of fresh, seasonal produce, along with bulk grains and beans. From Asparagus and Potato Frittata and Lemon Blueberry Strata to Tomato Basil Soup and Berry-Roasted Chicken, the 150 tasty options span the menu. Filling the freezer with healthy, ready-to-cook meals is more delicious than ever.
Editorial Reviews
Review
“If you love delicious homecooked food, but don’t want to spend your whole life making it, this is the book for you! This beautiful new edition is stuffed with remarkable recipes, and clever time and money saving tips; it’s the perfect blend of inspiring and practical.” — Leanne Brown, author of Good and Cheap
“With a wide variety of unique but unpretentious recipes, this book proves that make-ahead meals aren’t limited to soups and casseroles. I can’t wait to stock my freezer with ready-to-cook meals!” — Beth Moncel, BudgetBytes.com
From the Back Cover
Plan Ahead, Eat Well
Save your time and your money and fill your freezer with delicious homecooked make-ahead meals. From traditional favorites like Chicken Parmigiana and Tomato-Basil Soup to delectable delights such as Moroccan Meatballs, Sticky Ribs, and Lemon-Blueberry Strata, these 150 flavor-packed recipes serve up something for everyone. Cook one bulk recipe and feed a family of four for three nights!
About the Author
Kati Neville and Lindsay Ahrens are big fans of freezer meals and speak widely about the method with community groups, parenting classes, and at libraries. They have written recipes for Costco’s annual cookbooks and articles for Everyday with Rachael Ray. Both live and work in the Pacific Northwest.
Here’s the deal: Hot pockets are a delicious convenience. Take the handheld cheese-filled bundle, heat it up, and you have a complete meal in under 10 minutes. The bread-like wrap somehow works with every ham and cheddar, bacon, egg, cheese, or copycat pizza combination. I discovered that “pop and fresh” crescent dough sheets minimize efforts; all you have to do is roll. Read on for some tips for how to make hot pockets at home.
Fillings We’ve chosen a few that are super-easy to make. The separate recipes below create enough filling for 12 hot pockets, but if you want to mix and match, you can adjust the ratios to whatever you’d like. Your call. – The Buffalo chicken filling is mixed with your favorite Buffalo sauce, broccoli, and cheddar cheese. – The spinach-artichoke filling is garlicky and cheesy thanks to using both mozzarella and Pecorino. You can use Parmesan too. – Finally, the pepperoni cheese filling features mozzarella, pepperoni slices, and tomato sauce. A sprinkle of dried oregano gives it that pizza touch. I used a high-quality jar of marinara sauce, but if you want to make your own, we recommend making our easiest tomato sauce. Types of air fryers There are a few types of air fryers on the market, so depending on which one you have, the cook time may differ. I tested the hot pockets in a dual air fryer-toaster oven, then in a single basket air fryer. The cook time was longer in the air fryer-toaster oven, but I was able to cook four at a time as opposed to two.
Storage Hot pockets are best for up to 3 days in the refrigerator after being air fried. You can also reheat them using the air fryer or oven. You can also stuff them and store them uncooked in the freezer for up to 2 weeks.
A Gourmet Cookbook of the Month. Learn how to make simple Korean dishes without sacrificing flavor from the James Beard Award–nominated author.
Imagine sitting down to a sumptuous and fragrant dinner of Dumpling Soup with Rice Cakes after a long day of work. And a hot summer afternoon just begs for a picnic basket stocked with Chilled Cucumber Soup, delicate Chicken Skewers with Green Onions, and Seaweed Rice Rolls. Using ingredients that are readily available and techniques already familiar to home cooks, these Korean specialties can easily be dinner any night of the week. With appetizers and snacks, soups and hot pots, side dishes, entrees, rice, noodles, and a whole chapter devoted to kimchi, Quick & Easy Korean Cooking will bring new flavors to the dinner table.
DeeDiDee 5.0 out of 5 stars Great Introduction to Korean Cooking Reviewed in the United States on June 12, 2013 Verified Purchase I bought Quick and Easy Korean Cooking on a whim. My mother-in-law is from a town close to Seoul. Her cooking is so delicious and her house is always brimful of tantalizing smells. I wanted an introductory book on Korean cooking just to give me some experience and give me confidence as I cook more and more of the foods my husband grew up with.
Quick and Easy Korean Cooking has been a wise investment for me. The author gives a beginning introduction to ingredients commonly used in Korean cooking and categorizes them as a, b, or c list, depending on how frequently they are used. She also provides a list of equipment frequently used. The chapters then follow as:appetizers and snacks; soups and hot pots; small side dishes; chicken, beef, and pork; fish and shellfish; kimchi and other pickled things; ice; noodles; sweets and drinks; and sauces and other basics. She concludes with lists of menus, mail orders sources for ingredients, and finally books and resources on the foods and culture of Korea. I
I scream, you scream, we ALL scream for ice cream, and it’s easy to see why: It’s the perfect dessert whether you’re turning it into a sundae, eating it alongside a fruity cobbler or pie, or enjoying it all on its own (with sprinkles ofc, we’re not monsters). The one issue? Making it at home can be intimidating. We get it, but we’re here to tell you—not only is it completely doable, it’s also SO worth it. From no-churn to completely from scratch, with a few showstopping ice cream cakes thrown in for good measure, we’ve got something here for everyone. Check out our 50 homemade ice cream recipes, then get to scooping!
There are two camps when it comes to homemade ice cream—completely homemade, using milk, eggs, and an ice cream maker; and no-churn, where you combine a little heavy cream with sweetened condensed milk, and freeze. We’ve got a number of recipes here in both categories, each with their own merits. For the former, try our homemade red velvet ice cream, our chocolate ice cream, our peppermint ice cream, or our pumpkin ice cream. For the latter, some of our faves include our mudslide no-churn ice cream, our cookies & cream ice cream, or our cannoli ice cream, but peruse the list and you’ll see—the sky’s really the limit for flavors here. Looking for a fun ice cream project with kids? Our ice cream in a bag or our mason jar ice cream are fun to make and to eat (and are a little educational, to boot).
We’ve also included a few frozen dessert recipes here—while they aren’t ice cream, per se, they’re ice cream-adjacent, so we’re counting them. Our gelato (check out our explainer on it vs. ice cream), sorbet, and granita follow some of the same tenets of ice cream, but with an extra-refreshing twist. Want to turn some of your homemade (or store-bought, we won’t tell) ice cream into something even more spectacular? Check out our copycat Dairy Queen ice cream cake, our baked Alaska, our cookies ‘n’ cream ice cream pie, or our strawberry shortcake ice cream cake for ideas. The best part about these? You can change them up with your favorite flavors and toppings every time you make them!
Add a special touch to any occasion with this award-winning collection of over 125 mini dessert recipes that are sure to wow any group.
No one knows the art of making sweet miniatures better than acclaimed baking expert Flo Braker. And when it comes to charm and elegance, Sweet Miniatures has all the right ingredients for creating the perfect bite-sized morsel to suit any occasion. Welcome the coming of spring with a tempting bouquet of gorgeous Lemon Sunflowers, exquisite Chocolate Tulips, and a delicate sprig of White Blossom Circles. Chewy Panforte di Siena, crispy Florentine Squares, and tangy Shreveshire Tarts whisk family and friends away on an exotic, mouthwatering journey. Jam-paced with more than 125 delicious treats and luscious full-color photos, this IACP Award–winning cookbook explains, step-by-step, the methods, tricks, and techniques for ensuring a perfect batch of little pastries, cookies, cakes, or candies every time. Plus, you’ll find lots of great do-ahead, planning, and storage information that make miniature baking convenient all year round.
From cheerful Chocolate Hedgehogs to a set of Midas Cups for adding that golden touch to a festive soiree, Sweet Miniatures has all the right ingredients for creating the perfect bite-size morsel to suit any occasion.
Editorial Reviews
Amazon.com Review
In Sweet Miniatures Flo Braker proves that it is a small world after all. But don’t think of this IACP Award-winning cookbook as tiny. Rather, it’s a comprehensive introduction to creating fabulous and impressive miniature desserts. Braker, a contributor to the San Francisco Chronicle and author of the much-loved Simple Art of Perfect Baking, offers step-by-step recipe directions, a complete list of baking needs, and helpful recommendations based on her own bakery and catering experience. Careful consideration is given to the basic art and science of baking, including sage advice on how to stock a kitchen with the necessary tools and ingredients. Novice and advanced bakers alike will find educational tips such as how to temper chocolate, how to use a pastry bag with tips and a coronet, and how to make simple yet elegant decorations. Braker’s focus here, however, is the miniature presentation, and she brings together more than 125 recipes of sought-after minicakes, pastries, cookies, candies, and tarts. Popular favorites include Individual Lemon Meringue Tarts as well as traditional European favorites such as Shortbread Cameos, Viennese Triangles, Krumkake, Pistachio Petit Fours, Neapolitan Wedges, and the holiday favorite, Lebkuchen. Full-color illustrations complement the recipes. Braker even suggests storage ideas to protect the most fragile pastries and to maintain their even more delicate flavor. With such an inclusive, smart, and instructional book Flo Braker lends credibility to the phrase “bite-size.” And it’s a mouthful. –Teresa Simanton
From Publishers Weekly
You’ve seen them at tea parties and fancy bakeries–tiny cakes, cookies, and pastries that offer a tantalizing choice of colors, tastes and textures. Braker ( The Simple Art of Perfect Baking ) launched her cooking career creating these tidbits, and her enthusiasm for them is infectious. She makes an artful craft sound easy, and points out that providing family or guests with several such dessert selections is bound to surpass the unveiling of a single kind of cake or pie. Her directions are invaluable and explicit; her many time-saving or do-ahead steps will maximize time spent in the kitchen. The recipes are precise, but also allow for experimentation. Experience with handling pastry dough or chocolate will give some readers a slight edge, but even newcomers will be able to tackle much of what’s here, baking their way up to the trickiest, airiest echelons. Ingredients are likely to be accessible, but readers will have to invest in miniature tart pans–a purchase well worth it for anyone quickly dazzled by Shreveshire tarts, chocolate galaxy peticakes or pistachio petits fours. Photos not seen by PW. Copyright 1991 Reed Business Information, Inc.
Book Reviews by the Reluctant Retiree 
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