One hundred recipes from Lidey Heuck, who learned to develop dishes that work every time in Ina Garten's East Hampton kitchen. This is the golden middle ground home cooks are after: inventive but not complicated, built on familiar ingredients used a little differently, and leaning vegetable-forward with bold flavors from near and far. Fuss-free weeknights like Salmon with Honey and Chili Crunch and Saucy Shrimp alla Vodka, seasonal dishes like Maple-Roasted Squash with Grapes and Shallots, and celebration food like Short Ribs with Port and Rainbow Sprinkle Ice Cream Cake β each one with swaps, make-ahead notes, and ideas for turning leftovers into something new. Written, as the subtitle promises, with the shopper, the chopper, and the dish-doer all in mind.
