Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook.
Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying.
Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.
The constant need for easy, family-friendly meal ideas brings multitudes of home cooks to the bookshelf, and this new addition to the genre warrants prominent placement. Cookstr cofounder Workman (The Mom 101 Cookbook) knows a little something about pleasing a four-top with diverse palates. She offers some basic principles for getting kids to eat, as well as suggestions for getting them involved in the kitchen. Recipes are enhanced with a "fork in the road" suggestion a vegetarian version, flavor variation, or serving remix. In addition to the dinners of the title, there are chapters devoted to versatile breakfast and sandwich ideas such as egg wraps, coffee cake that doubles as muffins, and Creole shrimp rolls. While appetizers seem like a stretch for a weeknight, the zucchini tart and wings might make simple meals in and of themselves. Meanwhile, roast leg of lamb can be embellished with two different sauces, there are burger ideas galore, and vegetarian eaters have plenty of options. While the layout can be a bit confusing and some of the recipes are more like reminders of ingredient combinations, this savvy collection features enough clever ideas to keep readers coming back. Photos.