Summer is coming to a close, the kids are headed back to school and now we are again faced with the age old question, “What’s for supper?” Ms. Shulman shares more than 200 favorite “new comfort food” recipes in her book. In the introduction, she tells the reader, “These recipes are meant to be liberating.” She takes traditional recipes and lightens up the ingredients and gives us suggestions for how to prepare dishes in advance and what to do with the leftovers. She also advocates cooking many ingredients on the weekend and then using them throughout the busy work week.
Soups and stews such as minestrone, seafood gumbo, pasta e fagioli and Peruvian seafood chowder would be a hearty and filling meal as the nights become cooler. A recipe for the “Last of Summer vegetable stew” makes the most of what is left in our gardens. Roast lemon chicken with honey and Greek cheese and squash pie are easy to make and a welcome change to the weekly menu. Her dessert recipes are simple to assemble and a great ending to any meal. Some of her favorites are Bill’s Trifle, honey baked apples and homemade chocolate pudding. Delicious! - Reviewed by Deb
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