Easy recipes and shortcuts to spend less time in the kitchen-with fewer ingredients, less cleanup, Instant Pot and slow cooker options, meals made in 30 minutes or less, and other smart strategies Getting a home-cooked meal on the table every day is an admirable goal, but it shouldn't get in the way of your life! In Bare Minimum Dinners, Jenna Helwig-food director at Real Simple magazine-shares delicious, easy recipes so you can spend less time in the kitchen and more time enjoying your meal...or doing whatever else you want! Chapters include: Bare Minimum Time (30 minutes or less); Bare Minimum Ingredients (7 ingredients or less, including salt and olive oil); Bare Minimum Hands-On Time (slow-cooker and Instant Pot meals); Bare Minimum Clean-Up (one-pot/sheet pan/skillet meals); and Bare Minimum Sides (super-simple vegetables, salads, and grains so you can feel good about serving healthy, well-rounded dinners). Throughout, Jenna offers helpful tips-for example, how to keep salad greens fresh and at the ready, easy substitutions, and suggested supermarket brands-as well as easy ideas for dressing up or rounding out your meal.

Say goodbye to the dining hall

Need a break from the monotony of your meal plan? Can't afford to waste money on lukewarm takeout? Well, now you can ditch the dining hall's soggy excuse for the Monday-night special thanks to this appetite-saving book packed with cheap, easy, and delicious recipes.

Offering up more than 300 hassle-free dishes, this cookbook will not only satisfy your hunger but your meager bank account, too Whether you need a morning-after greasy breakfast, a cram-session snack, or date-night entree, here you'll find ideas for everything you crave, including:

• Western Omelet
• Asian Lettuce Wraps
• Easy Eggplant Parmesan
• Simple Pepper Steak
• Decadent Apple Crisp

Miami Cocktails is an elegant collection of over 100 recipes inspired by the Magic City. Famous for its tropical climate and vibrant nightlife, Miami has been a go-to destination since the railroad could deliver travelers there from all over the United States. Today, the Magic City has become an international beacon for art enthusiasts, fashionistas, foodies, and nightlife aficionados, making for one of the country's most dynamic cocktail scenes. Miami Cocktails is the perfect guide to drinking like a local. Inside you will find: - Over 100 cocktail recipes that honor and reinvent classics and make the best of all the fresh, year-round local produce - A brief history of Miami and the city's influence on the global cocktail scene - Introductions to local bartenders and mixologists that reflect the myriad of influences shaping the city today - Where to find the perfect ingredients around the city - Cocktail basics for your home bar, including glassware, tools, spirits, liqueurs, and extras - Drink your way around Miami with chapters dedicated to your favorite neighborhoods Whether you are preparing to travel to Miami or simply bring Miami to your home, Miami Cocktails is the perfect guide for you! Gabriel Urrutia is an award-winning veteran of the spirits industry, filling every role from mixologist to consultant. His coverage of the Miami cocktail scene is featured in Edible South Florida and on the popular Spirited Miami blog, which he founded.

IN 1945, FORTUNE MAGAZINE named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed Betty America's First Lady of Food. Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.

What is better than cooking with cast iron? Cooking with cast iron on an open fire, camp stove or grill is better! There's no such thing as spending too much time outdoors. The cravings you work up exerting all that energy in nature will be satisfied when you cook with The Campfire Cast Iron Cookbook, making for a healthy and delicious adventure. This guide to outdoor cooking over a campfire guarantees that the more time you spend outside, whether in the backyard or the backcountry, the better your meals will taste. Inside you'll find: - Over 100 recipes for all meals and all tastes - Chapters dedicated to breakfast, sides and starches, meat, seafood, vegetables, and desserts - An in-depth description and explanation of different types of cast iron cookware - A guide on how to set up your fire and cookware for the perfect outdoor cooking experience - Tips and tricks for cooking and clean-up, including how to properly care for your cooking fire and firepit From roughing it to van life and glamping, The Campfire Cast Iron Cookbook has your outdoor meal needs covered.

'The late Jim Harrison was one of the true greats when it came to writing about food. He combined an attention to detail with a glorious prose style and a massive appetite... A must read.' - Observer New York Times bestselling author Jim Harrison was one of America's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as 'the poet laureate of appetite' (Dallas Morning News). A Really Big Lunch collects many of his food pieces for the first time - and taps into his larger-than-life appetite with wit and verve. Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, the Kermit Lynch Newsletter and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last fifteen years. A Really Big Lunch is a literary delight that will satisfy every appetite.

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms.

Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

o In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law?

o In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.)

o In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours?

o In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges?

o In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster?

o In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water.

o In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink?

o In "Those Mysterious Microwaves" you will learn what microwaves do—and don't do—to your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face?

o In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?

This sequel to the best-selling "What Einstein Told His Cook" continues Bob Wolke's investigations into the science behind our foods from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated "Washington Post" column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food."