In 2022, after successfully conceiving their first child, Rachael and Tom Sullivan launched a series on TikTok that playfully tracked the size of their growing baby. In answer to Rachael's question, Honey, what do we got? Tom presented her with a dish featuring an ingredient comparable in size to their baby that week. When their baby was the size of an eggplant, Tom prepared Crispy Eggplant Tacos. A pineapple? Slow Cooker Pineapple Pulled Pork. What about a butternut squash? Roasted Butternut Squash Soup.

Now you can celebrate your pregnancy and nourish your growing baby with over 100 gluten- and dairy-free recipes from the Sullivans, organized by trimester and focused each week on an ingredient that represents the size of your baby. As your baby grows from the size of the blueberry at Week 8 to the size of a watermelon at Week 40, you can mark each milestone with the perfect dish. You'll find breakfasts, snacks, main dishes, and, of course, sweet treats and mocktails, all designed to satisfy your cravings and deliver the nutrition you and your baby need.

Rach and Tom offer advice and encouragement along the way, including:

• A week-by-week ingredient size chart
• Trimester-specific advice on milestones and symptoms
• Tips on how to prepare for what's ahead during each trimester
• Relatable stories and empathetic guidance for new parents

Simple Weeknight Meals Using Your Favorite In-Store Products

Transform popular Trader Joe's products into delicious dishes that will have everyone begging for your recipe. It's easy to make incredible home-cooked meals with the flavorful in-store items you already love, and for the ultimate convenience, these satisfying recipes feature five or fewer affordable ingredients.

Whether you're new to cooking, low on time or hoping to mix up your Trader Joe's haul, Tracey Korsen of the Tracey Joe's blog has you covered. Learn to whip up comforting dinners, decadent desserts, takeout copycats and more. For a perfect, protein-packed lunch, pair microwavable rice, Sriracha Flavored Baked Tofu and fresh toppings like power greens and avocado. Craving a soothing, creamy soup? Combine fire-roasted tomatoes with cheesy ravioli, broth and Italian sausage. With just a few simple hacks, frozen shrimp tempura becomes an epic New Orleans po'boy, and you can even jazz up their gluten-free baking mix to make heavenly caramel-filled chocolate chip cookies.

These comforting creations require minimal prep, thanks to Tracey's inventive pairings and Trader Joe's uniquely tasty, time-saving ingredients. With this game-changing collection, anyone can enjoy exciting yet effortless cooking every day of the week!

You're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe and don't know how to use up. For a split second you picture yourself opening a trash bag, throwing everything away, and ordering takeout. We've all been there.

But instead...you pick up this cookbook. In no time you've prepared a Make-It-Your-Own Stir-Fry and How-You-Like-It Savory Pancakes, plus a Mix-and-Match Fruit Galette that you'll have for dessert. Time to celebrate--you're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have. It's exciting to be able to create new dishes and waste less food, and most importantly--a delicious dinner is on the table!

Perfectly Good Food is a book for those moments everyone has, whether you cook for one or a whole household--moments standing before an overfull pantry or near-empty fridge, not sure what to do with an abundance of summer tomatoes or the last of the droopy spinach. Chock-full of ingenious use-it-up tips, smart storage ideas, and infinitely adaptable recipes, this book will teach you

• why smoothies are your secret weapon;
• how to freeze (almost) anything;
• why using your senses in the kitchen (including common sense!) is more important than so-called shelf-life.

Written by the chef-sisters behind Boston's acclaimed Mei Mei Dumplings, this cookbook/field guide is a crucial resource for the thrifty chef, the environmentally mindful cook, and anyone looking to make the most of their ingredients.

Alan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media

*As Seen on NBC's The Today Show!

*Alan is now a chef on HULU's new series Chef vs. Wild!

With a passion for bringing a taste of the wild to the table, [Bergo's] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard.--Tastemade

From root to flower--and featuring 180 recipes and over 230 of the author's own beautiful photographs--explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground!

In The Forager Chef's Book of Flora you'll find the exotic to the familiar--from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles--with Chef Bergo's unique blend of easy-to-follow instruction and out-of-this-world inspiration.

Over the past fifteen years, Minnesota chef Alan Bergo has become one of America's most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials.

Bergo's inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens--taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way.

The Forager Chef's Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower--as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we've forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it's time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us.

[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it.--Publishers Weekly

Alan Bergo was foraging in the Midwest way before it was trendy.--Outside Magazine

In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.--Star Tribune

Don't Sacrifice Time or Flavor

Spend more time eating and less time prepping with these 60 mouthwatering meals made with ingredients from your favorite grocery store. Popular food blogger Jordan Zelesnick loves all the flavor-packed ingredients Trader Joe's has to offer, and in this epic collection she shows you how to utilize them to make quick, delicious meals. Plus, she'll introduce you to some secret weapons you never thought to grab off Trader Joe's shelves. Fuss-free meals include:

- Chicken Shawarma Hummus Bowls
- Buffalo Chicken Stuffed Peppers
- Crispy Air Fryer Ravioli
- Gochujang Salmon Burgers
- Peach and Burrata Flatbread
- Everything but the Leftovers French Fry Poutine
- Crispy Street Corn Smashed Potatoes
- Pumpkin Spice Challah French Toast
- Edible Cookie Butter Cookie Dough

With recipes for everything from main meals, snacks and sandwiches to breakfasts, pastas and desserts, you'll have fresh, home-cooked flavors at every meal in a matter of minutes.

To the untrained eye, there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. This global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why eating tofu is an insult in Cantonese, and its environmental impact today.

Warning: this book actually makes tofu exciting. It's anything but bland.

Two James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foods

Make the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding--it's magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here's how--with just a dash here or a tablespoon there--you can elevate your cooking using 65 common pantry items from around the world.

Become an olive oil expert with this fun guide

Everyone loves a good bottle of EVOO. That's Extra Virgin Olive Oil, in case you didn't know. Olive Oil For Dummies is full of things you might not know about how to taste, buy, store, and use this incredible--and increasingly popular--oil. Complete with recently discovered health benefits, fascinating history and lore, and mouthwatering recipes, this is the essential guide to understanding everything you need to know about liquid gold. You'll learn to tell real olive oil from counterfeit, and how to determine its quality and value as well as recognize the healthiest EVOOs with this trustworthy Dummies guide. Look no further for clear, concise, and accurate information on all things olive oil.

• Discover the history and extraordinary health benefits of olive oil
• Explore the power of anti-inflammatory and antioxidants we call polyphenols
• Learn to avoid fraudulent olive oil and, get the most for your money
• Test your oil to ensure quality and pair flavors with food
• Store olive oil properly and enhance its flavor and nutrients as you cook
• Try authentic, mouthwatering recipes rich in--you guessed it--delicious olive oil

Olive Oil For Dummies is an excellent choice for foodies, olive oil lovers, travelers, home cooks, chefs, medical professionals, and anyone looking to learn the health benefits of olive oil.

For 65 years, Madame Romaine de Lyon ran a popular restaurant in midtown New York that served only eggs. But not just any eggs Mme de Lyon, was a master omelette chef. The walls of her restaurant were covered with signed photos of famous customers, such as Joan Rivers, Mary Tyler Moore, Anne Bancroft, and Mel Brooks (who wrote the screenplay for The Producers at his regular table in the back of the restaurant).

Romaine's dedication to the perfect execution of the omelette and her expertise at her craft, spread her reputation well beyond New York City. Among the highest praise she received was from the ultimate cooking authority: the great Julia Child. During the omelette episode of The French Chef, Julia holds up a copy of The Art of Cooking Omelettes and recommends it to anyone interested in cooking exquisite omelettes.

The Art of Cooking Omelettes is Madame Romaine de Lyon's homage to the omelette and her life as a cook. It includes recipes for over 500 omelettes instructions that make these culinary works of art-the meals that made her restaurant so beloved-accessible to everyone. But The Art of Cooking Omelettes is more than a simple recipe book. It includes the charm and engaging stories of a master chef who came to this country with nothing an built a renowned restaurant. It is gem of a book for anyone interested in both fine cooking and writing.

Cowgirl romance, backyard cow keeping, farmstyle meals, and cheese recipes from MaryJane Butters.

MaryJane Butters wants YOU to have a cow--that pet cow you've always fantasized about. You know, that gorgeous beauvine grazing outside your kitchen window. What would it feel like to bring a bucket of fresh milk into your kitchen and turn it into butter, your own yogurt, sour cream, and artisan cheeses like Manchego? MaryJane's 5th book, in an all new, paperback format, Milk Cow Kitchen, is two parts cookbook (20 step-by-step cheese recipes and 50 farmstyle meals), one part milk cow how-to, and three parts play!

Make the most of being holed up indoors and prepare some warming Snow Day Snacks. Enjoy sharing tasty treats such as Creamy Pancetta and Onion Tart or Cheddar and Cider Fondue. When it's chilly outside, what we naturally crave is comforting food. In Cold Day Comforts you'll find plenty of warming dishes including Spiced Pumpkin and Coconut Soup or Salmon Broccoli and Potato Gratin with Pesto. What better way to spend an icy afternoon than preparing a delicious meal to share with family and friends. Fireside Feasts is full of great ideas for winter entertaining. Try a Braised Pot Roast with Red Wine, Rosemary and Bay or Slow-cooked Lamb Shanks with Lentils. Make the most of the finest seasonal ingredients the winter has to offer and prepare healthy and satisfying Winter Salads. Choose from recipes such as Steak and Blue Cheese Salad or Roast Butternut Squash Salad with Spiced Lentils, Goat Cheese and Walnuts. Whether you enjoy a luxurious dessert or a slice of cake in front of the fire, there are plenty of delicious options to choose from in Indulgent Treats. Try Pecan Cheesecake Swirl Brownies, Arctic Roll with Vanilla and Chocolate or Brown Sugar Pavlova with Cinnamon Cream and Pomegranate. Finally, in A Cup of Cheer there are plenty of ideas for festive drinks and toddies. Relax at home with a warming Chocolate Marshmallow Melt or enjoy winter entertaining with a delicious Mulled Wine, guaranteed to make any holiday gathering a success.

For 65 years, Madame Romaine de Lyon ran a popular restaurant in midtown New York that served only eggs. But not just any eggs Mme de Lyon, was a master omelette chef. The walls of her restaurant were covered with signed photos of famous customers, such as Joan Rivers, Mary Tyler Moore, Anne Bancroft, and Mel Brooks (who wrote the screenplay for The Producers at his regular table in the back of the restaurant).

Romaine's dedication to the perfect execution of the omelette and her expertise at her craft, spread her reputation well beyond New York City. Among the highest praise she received was from the ultimate cooking authority: the great Julia Child. During the omelette episode of The French Chef, Julia holds up a copy of The Art of Cooking Omelettes and recommends it to anyone interested in cooking exquisite omelettes.

The Art of Cooking Omelettes is Madame Romaine de Lyon's homage to the omelette and her life as a cook. It includes recipes for over 500 omelettes instructions that make these culinary works of art-the meals that made her restaurant so beloved-accessible to everyone. But The Art of Cooking Omelettes is more than a simple recipe book. It includes the charm and engaging stories of a master chef who came to this country with nothing an built a renowned restaurant. It is gem of a book for anyone interested in both fine cooking and writing.

Indulge your sweet tooth all year long with honey's many seasonal flavors. Use avocado honey to add depth to April's baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November's Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.

The new edition of 101 Things to Do With a Tortilla has a groovy new look to showcase all the easy-to-make 101 recipes using tortillas in this bestselling cookbook from a series of over 3 million copies sold. Along with a new design, the book is now a concealed spiral-bound flexi paperback.

This new edition of 101 Things to Do With a Tortilla by Stephanie Ashcraft and Donna Kelly takes tortillas from being simple staples to tasty, nutritious meals for breakfast, lunch, dinner, and more. Easy-to-make recipes such as Southwest Egg Rolls, Chicken Caesar Wraps, Green Chile Tortilla Soup, Huevos Migas, Vegetarian Taco Casserole, Tortillas in Black Bean Sauce, and Cherry Enchiladas will have your family well-fed in no time.

Delighting in nature's best-loved sweet.

A fun and fact-filled work guaranteed to delight folks of all ages.
-Library Journal

In this richly illustrated book, the authors explore every aspect of maple syrup. They relate Native legends surrounding its discovery and explain its importance in the pioneer diet. They cover the sugar maple's exalted status in the maple tree family, and reveal why maple sap is still one of nature's great mysteries.

Also included are:

• Details about how sugar maples are tapped and how the sap is collected
• Insights from producers who reveal their affection for a shared passion
• A special maple syrup flavor wheel that describes the many colors, grades and flavor variations available
• A selection of recipes, including maple salmon, maple-marinated chicken wings and maple sugar pecans.

A complete and fascinating resource filled with history, romance and sweet flavors, The Maple Syrup Book provides the full story behind a long-standing and important North American tradition.

A must-have guide to substituting ingredients for cooking and baking, with over 1,000 easy-to-find, healthy, and cheap substitutions to save you money and time.

This comprehensive guide is a treasure trove for all aspiring and seasoned chefs, providing an extensive range of ingredient substitutes that will transform your cooking game. Whether you're facing a pantry shortage, dietary restrictions, time constraints, or budget limitations, you'll find the perfect alternative to ensure your recipes are a resounding success.

Each substitution is accompanied by detailed explanations, ensuring you understand the flavor profiles, textures, and proportions needed for seamless ingredient swaps.

Key features include:

• Comprehensive coverage of herbs, spices, proteins, grains, and dairy products
• Detailed explanations and proportions for each substitution
• Enhance your culinary repertoire without compromising taste or quality
• Ideal for both professional chefs and home cooks alike
• Inspire creativity and experimentation in the kitchen
• Written in a user-friendly A to Z format for easy reference

Designed to save you time and money, Substituting Ingredients empowers you to experiment and create with confidence. Unleash your creativity in the kitchen, knowing you have a trusted resource by your side to navigate any unexpected ingredient substitutions seamlessly.

With this paperback on the shelf there's no need for mad, midrecipe dashes to the grocery store. --Bon Appétit

The new edition of 101 Things to Do With a Pickle has a groovy new look to showcase all the easy-to-make 101 recipes using pickles in this bestselling cookbook from a series of over 3 million copies sold. Along with a new design, the book is now a concealed spiral-bound flexi paperback.

This new edition of 101 Things to Do With a Pickle by Eliza Cross is a fun and zesty cookbook full of recipes for making pickles as well as using them in a dill-icious collection of pickle appetizers, sandwiches, salads, dinners, and even desserts. Dill, gherkin, spear, chip, sour, or sweet pickles star in recipes such as Sweet and Sour Mustard Pickles, Bacon-Wrapped Pickle Poppers, Dill Pickle Soup, Roast Pickle Potatoes, and Sweet Pickle Pie.

Get ready, because this book is going to change your life in so many positive ways! Kathy Freston, New York Times best-selling author of Clean Protein

Dr. Alan Desmond's The Plant-Based Diet Revolution will introduce a new era of delicious food that promotes a healthy mind, body and gut. Long live - and live long - in the Revolution! Dr Will Bulsiewicz, New York Times bestselling author of Fiber Fueled

With clear scientific explanation, colorful illustrations, and dozens of easy, tasty recipes, Dr. Desmond has created an instant classic that gently guides you through the delicious transition to a health-promoting, plant-based diet. Dr Michael Klaper

As rates of chronic disease continue to rise, 'What should we eat?' has become one of the most important questions of the 21st century. Dr Alan Desmond cuts through the diet confusion to explain how we can all unlock the power of a healthy gut and optimize our overall well-being by simply putting more plants on our plate.

Alongside clear explanations of the science and 80 beautifully illustrated and completely plant-based recipes, you'll find the 28-day revolution, the essential step-by-step guide to discovering the true power of a plant-based diet for yourself.

Join The Plant-Based Diet Revolution today and unleash the true power of the food on your plate!

Liz Knight seeks to reinvigorate our love for cooking with edible flowers through her incredible recipes and engaging writing style. She includes 20 different flowering plants, all of which are easily sourced, and takes us on a delicious journey through more than 100 recipes from Rose Arrabiata and Magnolia leaves with Aubergine and Miso to Lilac Lemon Possets as well as a Marigold Martini. The versatility of the flowers Liz includes here is astonishing and you'll be amazed by how many different sorts of dishes will be enhanced by them.

Woven throughout the book are Liz's insightful potted histories which detail fascinating culinary journeys, bringing context and color to the dishes she's collected in this volume. Alongside beautiful photography, you'll learn how to see these plants anew, for the transformative ingredients they can truly be.

Great meals sourced from the great outdoors--the practical approach to cooking foraged foods

You don't have to go too far to find fresh flavors: an astounding array of delicious, nutritious, free ingredients is probably right outside your door. All you have to do is go find them--and cook them with care. The Foraging Cookbook makes it easy to go wild with wild foods, including berries, seeds, mushrooms, and more.

From Baked Veggie Burgers to Wild Pizza, this comprehensive foraging cookbook delivers everything you need to transform fresh, found edibles into delectable dishes your whole family will enjoy. Get some fresh air and exercise while foraging local fields and nearby forests for your next mouthwatering meal--with a little help from The Foraging Cookbook.

This complete foraging cookbook includes:

• 75 Tasty recipes--Discover dozens of dishes, including plenty of main courses and substantial meals, arranged by the type of foraged food, including greens, mushrooms, seeds, and fruit.
• The basics--Learn the fundamentals of foraging, facts on ethical harvesting, and how to grow or buy foraged foods.
• Easy-to-find, easy-to-forage--All ingredients are widely available, easily foraged foods that grow near human habitation.

Finding your next forage-to-table feast has never been so fun and easy than with The Foraging Cookbook.