Comfort Food Shortcuts: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie

The beloved host of QVC’s In the Kitchen with David is back with a brand-new cookbook featuring 110 comfort food recipes that save on time–without skimping on flavor.

Beloved television host and cookbook author David Venable is back with an eagerly anticipated collection of recipes, each with a full-color photo, that save on time but not on flavor. Who says everything has to be made from scratch? Here you’ll find lots of time-saving supermarket shortcuts, including new ways to use cake mixes, flatbreads, bottled sauces, seasoning packets and more. Plus you’ll find clever ideas for using an air fryer, pressure cooker, slow cooker, blender and other common kitchen appliances for faster and easier cooking for everything from small bites and brunch, to soups, salads, entrees, special occasion beverages and desserts–there’s something here for everyone.

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Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX(TM)

In her kitchen, Christine Ha possesses a rare ingredient that most professionally-trained chefs never learn to use: the ability to cook by sense. After tragically losing her sight in her twenties, this remarkable home cook, who specializes in the mouthwatering, wildly popular Vietnamese comfort foods of her childhood, as well as beloved American standards that she came to love growing up in Texas, re-learned how to cook. Using her heightened senses, she turns out dishes that are remarkably delicious, accessible, luscious, and crave-worthy.

Millions of viewers tuned in to watch Christine sweep the thrilling Season 3 finale, and here they can find more of her deftly crafted recipes. They’ll discover food that speaks to the best of both the Vietnamese diaspora and American classics, personable tips on how to re-create delicious professional recipes in a home kitchen, and an inspirational personal narrative bolstered by Ha’s background as a gifted writer. Recipes from My Home Kitchen will braid together Christine’s story with her food for a result that is one of the most compelling culinary tales of her generation.

Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.

Graham Elliot

Graham Elliot: When you first auditioned for MasterChef did you ever imagine you we’d be talking about your very own cookbook a year later?

Christine Ha: Definitely not. I mean, it was my dream, yes. Out of the trophy/title, monetary winnings, and the cookbook deal, the cookbook was the prize I wanted the most. It only made sense–I am a writer, and by nature, writers want to share themselves with the world through their stories. What better way to marry the two loves of my life–food and word–than with my very own cookbook? But to compete against more than 30,000 home cooks across America? I don’t like to get my hopes up, so I tried not to give it much thought. Well, I realize now that nothing is impossible if you set your mind to it and play it smart.

GE: Gordon Ramsay, Joe Bastianich and I were always blown away by your ability to present beautiful, edible creations. How are you able to produce such visually stunning dishes without your sense of sight?

CH: Ah, that seems to be the million dollar question. Well, I’ve always had an elephant’s memory, and this was only perpetuated with my vision loss. Now that I can’t depend on my eyes to see what’s laid out on the counter, I have to memorize where I put the basil, the knife, the sauté pan full of hot oil. This memory of how foods look–shape, their color, their texture–is what aids me when I plate a dish. I think having to feel your food forces you to become more connected with it; that’s the belief of those cultures that eat their meals with their hands–touching your food with your fingers increases awareness. I also believe the fact that I can’t see the small imperfections on a plate–say, the microgreens not being set exactly 2.5 inches apart–makes for a more organic and, in my opinion, aesthetically more pleasing plate.

GE: Which aspects of your cooking style do you think will be most popular with the average American home cook?

CH: Oh, Graham, I’m smart, but I’m not psychic! Is there really such a thing as an “average American home cook”? Americans are hardly average at all. Like I said, our country is just so diverse. Plus home cooks are becoming quite sophisticated these days–just look at the range of talent you see on each season of “MasterChef.” I will say, however, that with demographics moving more and more towards dual income households, and even in the case of stay-at-home parents who are busy taking care of the kids and the house, people have less time and energy to cook dinner every night. For these reasons, I think many home cooks would appreciate recipes that are flavorful but not fussy. Actually, those are the exact parameters I have in my own kitchen when I cook a weeknight dinner. And for the weekends when there’s a little more time for leisure projects, I enjoy more elaborate experiments like pulled pork sandwiches or my mama’s eggrolls. Both types of recipes, from the easy to the intricate, can be found right here in this very cookbook.

GE: How has your approach to cooking changed over the years? How has it evolved since you won MasterChef?

CH: Like many who first start out cooking, I was very methodical. I learned by following recipes to the T–I used to think the world would end if I accidentally added one teaspoon of salt when the recipe called for three-fourths. But after cooking a dozen meals or so, I started understanding basic cooking methods and techniques. Then after another dozen meals, I began grasping flavor profiles. As with any art, once you know and understand the rules, you can break them and get away with it. Once I got to that point, I ventured off and came up with my own recipes.

Perhaps the most valuable lesson I learned during my time on “MasterChef” is to trust my gut. Food can be very subjective. I can’t stand dill or cooked salmon. But hey, if your favorite dish in the world is your grandma’s baked salmon with dill weed, I can’t argue that. I do think, however, that one should be able to back up their penchant for dill and baked salmon. “I love baked salmon and dill weed because it’s good,” to me, is not a valid argument. “I love baked salmon and dill weed because I think they complement each other in XYZ ways” is an argument I can respect even if I don’t agree. Having said this, however, I wouldn’t want everyone in the world to dislike dill and cooked salmon, because then where would their places be in our lives? I had a creamy dill sauce over a crêpe recently, and I thought it was incredibly delicious. And salmon sashimi is on my short list of favorite foods. I trust chefs who are confident in their opinions and can back them up. Diversity is what makes this world great; we should celebrate our differences.

GE: With the veritable treasure trove of recipes you now possess, which one do you feel best represents you and your life’s journey?

CH: I’d have to go with the oatmeal chocolate chip cookie. It starts out an inedible mass, but after you put some heat under it, it becomes delectably sweet–that’s been my journey in life. It’s by no means fancy, but it will always put a smile on your face–that’s me. Sinfully scrumptious.

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Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories

Fried chicken, macaroni and cheese, brownies, and 147 other favorite recipies under 350 calories.
 
In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!Featured Recipe: No Cream-No Cry Penne Alla Vodka

The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. –Rocco DiSpirito

Ingredients

  • 8 ounces whole- wheat penne
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This!) or store-bought low- fat marinara sauce
  • Pinch of crushed red pepper
  • One 7-ounce container 2% Greek yogurt
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese

(Serves 4)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.

2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat.

3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Healthy Tips

Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it.

Fat: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg

Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi

This dish isn’t a makeover, per se. But there are so many beloved–and believe it or not, unhealthy–seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem–anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one. –Rocco DiSpirito

Ingredients

  • 4 sushi-grade tuna steaks (3 ounces each)
  • Salt and freshly ground black pepper
  • Nonstick cooking spray
  • 12 ounces haricots verts or slim green beans, trimmed
  • Juice and grated zest of 1 lemon
  • 1 garlic clove, minced
  • 2 tablespoons wasabi paste
  • 4 scallions (white and green parts), sliced thin on the diagonal
  • 3 tablespoons black sesame seeds

(Serves 4)

Directions

1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.

2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.

4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.

5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

Fat: 3.8 g
Calories: 166
Protein: 23 g
Carbohydrates: 11 g
Cholesterol: 38 mg
Fiber: 5 g
Sodium: 211 mg


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Comfort Food Cookbook: 230 Recipes for Bringing Classic Good Food to the Table (Grit Magazine)

This cookbook contains the best comfort food recipes from the files of Grit magazine. The recipes in this cookbook are a guide to simple and delicious comfort food, from a centuries worth of cooking. Comfort Food Cookbook brings together recipes for traditional comfort food with nostalgia for the kitchen of another era. Cook your heart out with 200 recipes–home-style favorites for each meal–illustrated with full-color photos and pages full of old recipe cards and letters from cooks of years past. With guidance from the editors of the popular Grit magazine (who personally selected these recipes from the magazine’s archives), your favorite meals, along with your mom’s, and even her mom’s, will live again. Bring the best of Grit‘s comfort food recipes into the modern, twenty-first-century kitchen. Comfort Food Cookbook offers 200 recipes, organized by dish (breakfasts, soups and stews, sandwiches, breads, casseroles, sides, main dishes, cookies and bars, desserts, and preserves), as well as guides to measuring, storing, and entertaining.

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Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant

Brunch has become America’s favorite culinary pastime, a wonderfully appetizing and leisurely dining experience unfettered by either time constraints or choice of entrée–and a ritual so increasingly popular that it’s not just for Sundays anymore. And, hands down, no one does it better than Bubby’s, the New York City destination restaurant that has been a hangout for hungry city dwellers and celebrities for nearly two decades.

Luckily, you don’t need to travel all the way to the Big Apple to savor Bubby’s amazing array of brunch favorites. With nearly 200 delicious recipes, Bubby’s Brunch Cookbook will help you turn your kitchen into a little piece of heaven. From biscuits to muffins, pancakes to omelets, smoked salmon to hot toddies, there’s inspiration here for both beginner and seasoned chefs alike, and the easy-to-follow recipes invariably produce mouthwatering results.

Bubby’s owner and chef Ron Silver reveals the secrets behind his signature dishes–German Skillet-Baked Pancakes, Sizzling Ham and Gruyère Omelet, and Blueberry Scones–as well as scrumptious staples–Skillet Hash Browns, Creamy Buttermilk New Potato Salad, and six variations on classic Eggs Benedict. And don’t forget Bubby’s world famous Sour Cream Pancakes! Of course, no brunch is complete without libations, so Bubby’s stirs up tasty original variations on Bloody Marys and Mimosas, as well as freshly squeezed fruit juice combinations, coffees, and other cocktails. Plus, you’ll get more than twenty terrific menus for special occasions–New Year’s, Easter, Mother’s Day, Christmas, birthdays, and more–and creative tips on how to set the ideal table and pull off the perfect brunch, whether for a cozy twosome or a hungry crowd.

Complete with a helping of beautiful colorful photographs, Bubby’s Brunch Cookbook is a thoroughly inspiring cookbook that takes brunch to a whole new level.

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Melba’s American Comfort: 100 Recipes from My Heart to Your Kitchen

Fresh from the kitchen of her legendary Harlem restaurant, Melba’s, the reigning queen of American comfort food serves up one hundred delectable recipes that put her own special touch on favorite dishes—and taste just like home.

Where do celebrities and foodies go for the most delicious fried chicken and eggnog waffles? To Melba’s, of course! Melba Wilson is a sweet, upbeat, occasionally sassy, always genuine ambassador for the cuisine known for years as soul food but that she prefers to call American comfort food. Melba cut her culinary teeth at the iconic Sylvia’s, the famed Windows on the World, and the hugely popular Rosa Mexicano. Now, as the pioneering owner of her own legendary Harlem restaurant, she proudly holds court in Melba’s always-packed dining room, dishing out lovingly prepared sweet potato pie, wine-braised short ribs, BBQ turkey meatloaf, deviled eggs, and a legion of mouth-watering American classics as well as unforgettable special twists on beloved comfort foods.

Now you don’t have to leave the comfort of your own home to dig into her sumptuous signature recipes! With mouthwatering full-color photography and a beautiful design, Melba’s American Comfort features the secrets of her irresistible home cooking, passed down from her great-grandmother and other talented generations and given her own loving variations, plus a treasure trove of delightful stories from the heart of her bustling kitchen.

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Food for Life: Delicious & Healthy Comfort Food from My Table to Yours!

Four-time undefeated boxing world champion, cooking personality, and passionate health advocate, Laila Ali’s Food For Life features over 100 sassy recipes that will help you “swap it out.”

In Laila’s kitchen, nutrition is King, but flavor is Queen! In her debut cookbook, Laila shows you how to make knockout meals in ways that work with your busy and demanding life, so you can eat healthy, delicious food without feeling hungry!

Food for Life shares more than 100 of Laila’s favorite recipes. Whether you’re new to cooking, busy feeding a family, or ready to eat healthier, Food for Life will be your guidebook!

In Food for Life, you’ll find real-life recipes to bring simple, healthy, hearty, and satisfying food to the table, such as:

– Stovetop Ratatouille
– Oven-“Fried” Chicken
– West Coast Southern Greens
– The Greatest of All Time Burger (her father’s favorite)
– Heavenly Lemon Yogurt Cake

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The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart

In the tradition of Elizabeth Gilbert and Ruth Reichl, former New Yorker editor Emily Nunn chronicles her journey to heal old wounds and find comfort in the face of loss through travel, home-cooked food, and the company of friends and family.

One life-changing night, reeling from her beloved brother’s sudden death, a devastating breakup with her handsome engineer fiancé and eviction from the apartment they shared, Emily Nunn had lost all sense of family, home, and financial security. After a few glasses of wine, heartbroken and unmoored, Emily—an avid cook and professional food writer—poured her heart out on Facebook. The next morning she woke up with an awful hangover and a feeling she’d made a terrible mistake—only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour.

Searching for a way forward, Emily travels the country, cooking and staying with relatives and friends. She also travels back to revisit scenes from her dysfunctional Southern upbringing, dominated by her dramatic, unpredictable mother and her silent, disengaged father. Her wonderfully idiosyncratic aunts and uncles and cousins come to life in these pages, all part of the rich Southern story in which past and present are indistinguishable, food is a source of connection and identity, and a good story is often preferred to a not-so-pleasant truth. But truth, pleasant or not, is what Emily Nunn craves, and with it comes an acceptance of the losses she has endured, and a sense of hope for the future.

In the salty snap of a single Virginia ham biscuit, in the sour tang of Grandmother’s Lemon Cake, Nunn experiences the healing power of comfort food—and offers up dozens of recipes for the wonderful meals that saved her life. With the biting humor of David Sedaris and the emotional honesty of Cheryl Strayed, Nunn delivers a moving account of her descent into darkness and her gradual, hard-won return to the living.

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Keto Comfort Foods

The ketogenic diet is all about nourishing and healing your body with nutrient-dense whole foods, as international bestselling author Maria Emmerich has demonstrated in her previous books, including The Ketogenic Cookbook (with Jimmy Moore) and The 30-Day Ketogenic Cleanse. But food is more than just nourishment; food is tradition, food is love, and most importantly, food is a celebration. The mere thought of eating a particular meal or the smell of a favorite childhood dish can evoke positive memories, whether it’s a simple Sunday dinner with family or a major life event.

When you begin following the ketogenic diet, whether your goal is to promote weight loss, improve blood markers, or just enhance overall health and well-being, it’s easy to forget to enjoy food. Some people fall into a drab routine of consuming the same dishes over and over, which can lead to boredom and frustration—and ultimately to the desire to fall back into old, poor eating habits. With Keto Comfort Foods, Maria Emmerich reassures everyone on the keto diet that it isn’t difficult at all to recreate those favorite foods and meals in healthy ways—you just need to use a little creativity. By using clever low- or no-calorie substitutions for sugar and scrubbing all recipes clean of gluten-containing additives, Maria has created an incredible resource for comforting home-cooked meals that are safe enough for everyone in the family and delicious enough for the most discerning eaters. These recipes are sure to become new family favorites!

In Keto Comfort Foods, Maria Emmerich has compiled her most soul-warming, happiness-invoking recipes. The book’s more than 170 tantilizing, hearty comfort food recipes include everything from cinnamon rolls to steak fries, and from chicken cordon bleu to tiramisu cheesecake. Maria has covered all the bases, giving you the recipes and tips you need to make delicious and healthy versions of your favorite dishes. 

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Real Restaurant Recipes American Comfort Food: Food That Built a Business

WELCOME TO MY PASSION! This Restaurant Recipe Cookbook contains restaurant customer-tested, approved and requested recipes, recipes to enjoy and share with your friends and family. These foods are best shared with loving family and friends. It is what I enjoyed most about preparing this food (or any food) – the sharing. The kitchen is filled with the aroma and flavor of food that brings back warm memories and happy times. And as these recollections take place around the table with the meal, yet another fond memory is given life. Preparing and sharing classic “comfort food” is like turning your stressful life down to simmer. Most of us don’t have just one great memory associated with just one food – we have many. So, the list of favorite foods can be large and varied. Here are real restaurant recipes for foods that people have specifically requested because they are delicious and give them comfort. These foods are unpretentious, but have great flavors and make you feel good preparing and eating them. You can have these real restaurant recipes for American-style comfort foods when you purchase this cookbook written by me, a former restaurant owner. For over three decades my customers have requested these real restaurant recipes. Recipes for the food they enjoyed at the restaurant. But they also wanted the opportunity to prepare these meals at home for themselves, their families and their guests. No longer will you need to rely on “best guess” or “nearly accurate” restaurant recipes or “cloned” restaurant recipes or totally unproven recipes. These are real restaurant recipes. This is a restaurant recipe cookbook you must have! And with the clarity of these restaurant recipes, you do not have to be a particularly great cook to prepare a fabulous meal! I have made certain the ingredients and instructions are very clear. Order this cookbook – Real Restaurant Recipes: American Comfort Foods – with color pictures! With this restaurant recipe cookbook, you will fill your kitchen and dining table welcoming you and your family to tasty and memorable delights. You Can Cook with Confidence and Style! Bonus’! I have included my Peanut Butter Pie recipe AND my award-winning Oreo Cheesecake recipe! ALSO…I have included a brief history of the restaurant I owned and operated for over 30 years and the small town in which it was located with some appropriate color photos. Happy reading and have fun in the kitchen, but most of all enjoy making special memories with family and friends. Thank you for your interest in my real restaurant recipes. Make Something Delicious Happen Today! Enjoy the food and the company of those you share it with! —Donna Real Restaurant Recipes Food That Built a Business – American Comfort Foods Former Owner of the Collectors Choice Restaurant in Snohomish, Washington. Follow me on Amazon.com.

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