Lidey Heuck’s recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations. Whether it looks a little dated is up for debate!

Recipes mentioned in this episode:

  • Blueberry muffin sugar cookies (page 108)
  • Honey-roasted cashews with a kick (page 33)
  • Baked crap dip with sweet corn and Old Bay (page 41)
  • Coconut creamed corn (page 182)
  • Kale salad with gouda, honeycrisp & walnuts (page 50)
  • Little gem salad with avocado goddess dressing & pickled red onions (page 65)
  • Raddichio salad with pear, cornbread crumbs & muffins (page 77)
  • Shaved carrot salad with creamy sesame-ginger dressing (page 54)
  • Spiced sweet potatoes with pecans & pomegranate seeds (page 177)
  • Avgolemono-ish chicken noodle soup (page 74)
  • Cider-glazed sausages with caramelized apples & fennel (page 87)
  • One-pan chicken meatballs with red sauce & spinach (page 84)
  • Creamy polenta (page 162)
  • Oven-baked polenta (NYT)
  • Red potato and leek frittata with goat cheese and dill (page 245)
  • Lidey bars – vegan date & almond bars (page 246)
  • Peanut butter & ginger cookies (page 190)
  • Lemon rosemary olive oil cake (page 221)
  • Rainbow sprinkle ice cream cake (page 213)
  • Spicy paloma punch (page 22)

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