Suzanne Lenzer

A celebration of mindful snacking with more than 75 recipes well worth nibbling on, whether you're eating for one or entertaining a group of friends--from the author of Graze. "Suzanne does 'girl dinner' one better with Peckish, a charming collection of not-quite-meals that perfectly satisfy the way we want to eat today."--Giada De Laurentiis "My favorite food experiences are very often over the kitchen counter or standing midway between the sink and the stove, so caught up in the chat at hand that simmering pots are neglected and salad dressings are left half-made. What's come to me at last is that many of the most compelling discussions and deepest fits of laughter happen in between the making and the meal itself. These moments are perfect because they have all the features one hopes for in the feast without the organization, orchestration, and, yes, exhaustion. So why not liberate ourselves and embrace the truth? So often it's the snacks, the tastes in between, that make our hearts race." Mindful snacking (and home cooking) is the philosophy that food stylist and author Suzanne Lenzer nurtures in her own life and shares here with us. Who doesn't love standing in front of a full fridge wondering what to pull out for a covert snack? Eating is simply more fun when we have a few choices and are free to eat how we like, not simply how we've been conditioned. But don't fret, thoughtful snacking is not complicated nor does it require long days spent at the stove. And while it does require a modicum of planning, the benefits exponentially outweigh the effort. Thoughtful snacking is also about moving beyond boards and platters when we entertain, by adding dimension to the table, both in what we serve and how we serve it. Peckish is divided into charming chapters sorted by vessel--such as On Toast, In Jars, Skewers and Sticks, In Bowls, Napkins Only, and more--so that the home cook can plan their snacking night with ease.

Being a grazer means tasting lots of things but not committing to a single one. IPs the opposite of meal monogamy, the antithesis of boredom at the table. When you graze, you skip from dish to dish, bending the rules of convention. From shrimp with chile to unique takes on cheese and charcuterie to tiny creme brulee spoons, Lenzer gives us a guide on how to create dishes and snacks for grazing and entertaining, whether it be a dinner for two or a party for twelve. Tapping into the tapas style trend of eating, Graze is full of easy, delicious dishes, that, combined together, can make a unique meal. Cooking small bites is a way to try your hand at fun new recipes, including simple pear crisps, pizza slivers, grilled polenta cakes, scallop and plum ceviche, lavender panna cotta cups, and so much more. The book is written for home cooks eager for ideas and inspiration on how to integrate smaller dishes into their kitchen. The trend toward grazing is growing rapidly - more and more of us are interested in eating lighter meals focused on high quality, sustainable ingredients. The desire to be more conscious about consumption is integral to all of Lenzer's recipes.

Beginning with the "Mother Crust" recipe, Lenzer argues that pizza dough is a tabula rasa for whatever healthy fresh ingredients you have on hand. To make pizza a nightly affair, she suggests preparing the dough on Sunday- in less than 30 minutes- freezing it, and simply transferring it to the fridge to thaw on the morning you plan to cook. Lenzer gives the time strapped home cook countless combinations for a healthy, delicious (and quick!) weeknight meal. Balancing lighter healthy alternatives like Summer Squash with lemon Zest and ricotta with indulgent options such as Spicy Shredded Pork with Sweet Onion Jam and Burrata, in addition to bonus recipes including "Salad thoughts", "Small bites," and even a few ideas about wine, this book covers all the bases. Lenzer's comforting voice adds a homey touch to her artisanal recipes and immaculately styled photos.

Chef Anne Burrell, Food Network star and co-host of Worst Cooks of America, shares 100 of her favorite, irresistibly delicious recipes and dozens of essential techniques to keep you rocking in the kitchen. Owning your kitchen is about being in charge when you cook--understanding how flavors work together, how to improvise with ingredients you have on hand, and, above all, how to feel confident and stress-free when making meals. In Own Your Kitchen, celebrity chef Anne Burrell shares 100 high-brow/low-stress recipes to get you comfortable with dozens of essential techniques--like how to create the perfect omelet, how to butterfly a chicken for an easy roast, and how to bake a focaccia to doll up any meal. Along the way, she offers priceless tips, such as what can be made ahead (like her garlic-ginger-soy-citrus marinade that can be used with just about anything) or how to coax flavor out of a chicken with a garlic rubdown. Try out your new skills and build your repertoire with impressive twists on classics like Carbonara Frittata, Olive Oil-Poached Salmon, Grilled Hanger Steak with anchovy-butter sauce, and--maybe best of all--Hawaiian Pork Roast. Anne walks you through her seasonal faves, like Zucchini Cannelloni, Wilted Romaine Salad with Toasted Hazelnuts (great crunch ), and Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce. When at the farmer's market, you'll keep in mind her Spring Veggie Stew with bright asparagus and sugar snap peas (or, as Anne suggests, any combo of spring veg) and the super easy Crispy Crunchy Kale Chips. Here is Anne at her most personal, complete with her enthusiastic, sassy approach to how to get the most out of ingredients and whip up the stunning dishes that she likes to cook at home