Hot Little Suppers
Simple Recipes to Feed Family and Friends
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- $12.99
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- $12.99
Publisher Description
Flavorful quick-fix recipes for weeknight meals and weekend dishes, sides, drinks, and deserts. Plus “Hot Little Tips” to get your whole family cooking.
Hot Little Suppers is more than just a book on cooking for families--it’s an invitation to get together and have some fun in the kitchen. Author Carrie Morey, founder of Callie’s Hot Little Biscuit, shares decades of hands-on cooking experience to equip you with the know-how and skills to whip up a delicious meal and get your family involved in the kitchen.
Structured by seasons, these 100+ recipes are divided into easy-to-prepare weeknight meals, slightly more involved weekend dishes, sides, drinks, and deserts. In Hot Little Suppers, Carrie incorporates beautiful, bright flavors your family will love from a range of culinary traditions and shares delicious recipes such as:
Callie’s Signature Buttermilk BiscuitsTangy Thai Chicken SaladPork Ragu with PappardelleSnapper with Cilantro ChimichurriMiddle Eastern Chicken with Yogurt Shallot SauceFried Green TomatoesRoasted Poblano Corn SaladPosole Southern StyleToasted Maple Biscuit CasseroleAnd much more
Embedded within each section are tips to help you:
involve your kids in the cooking adventure,suggestions for how you can serve a crowd, andvariations on recipes so you can satisfy different dietary restrictions and palates.
Hot Little Suppers also includes material about staples to keep on hand for putting suppers together quickly, a list of essential cooking tools, Carrie’s secrets to organizing your pantry, and “Hot Little Tips” for everything from tailgating like a pro to starting dinner conversations with teens. These flavorful and easy-to-prepare recipes are sure to be a hit that will get your whole family in the kitchen and around the dinner table.
PUBLISHERS WEEKLY
"Making an event out of cooking and eating food makes life more fun," writes Morey (Callie's Biscuits & Southern Traditions), founder of Callie's Hot Little Biscuit, in this rich collection of kitchen creations and tips. To "figure out which recipe is perfect for any occasion," entrees are helpfully tagged with icons that indicate which is a crowd pleaser, a one-pot meal, a quick fix, vegetarian, family fave, or a "weeknight or weekend" option. The dishes—pot stickers, chicken tikka masala, cacio e pepe, pork al pastor—draw on various world cuisines. In her tasty riff on shrimp toast, she uses grilled Royal Red shrimp—instead of the traditional dim sum dish's deep-fried topping—laid on slices of multigrain bread. Preceded by a helpful "grocery list" of ingredients she always has on hand (including fish sauce and White Lily flour), dishes are organized by season, and paired with menu options for desserts, sides, starters, and drinks. And to round out her chapter on biscuits, she provides recipe ideas for leftovers, such as a toasted maple biscuit casserole and biscuit crackers (whizzed-up biscuit crumbs even form the crust for a cheesecake pie). This promises to deliver dinner solutions year-round.
