Comfort and Joy: Cooking for Two

Comfort and Joy: Cooking for Two

Christina Lane

Language: English

Pages: 224

ISBN: 1581573421

Format: PDF / Kindle (mobi) / ePub

More desserts for two―plus brunch, lunch and dinner―easily adjusted should unexpected guests drop by!

Just off the success of Dessert for Two, author Christina Lane is back with a gorgeous full-color cookbook filled with delicious meals for every hours of the day. Her signature friendly voice invites readers to try everything from her Southern Sweet Tea Fried Chicken to a Holiday Ham, perfectly portioned for whomever is sitting around the table. Fancy celebration meals appear along with down-home comfort food, all accompanied by mouth-watering photography. Recipes include:

  • Bruleed Toasty Oats
  • Pimento Grilled Cheese with Fried Pickles
  • Roasted Salmon Sheet Pan Supper
  • Perfect Filet Mignons with Twice-Baked Potatoes
  • Rummy Oatmeal Cookies

Comfort and Joy is an essential book for singles, couples, and small families.  ??

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green cabbage 2 tablespoons light brown sugar 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 2 cloves garlic, minced or grated on a Microplane 1 (1-inch) piece fresh ginger, minced or grated on a Microplane ½ teaspoon red pepper flakes 1 scallion, sliced, for serving Preheat the oven to 400°F, and line a rimmed sheet pan with foil. Place the salmon on the foil. Slice ½-inch “steaks” from the head of cabbage. Reserve the rest of the cabbage for another use. In a small

fresh mozzarella cheese Dip the chicken breasts into the flour, and dust them off gently to give them a light coating of flour. Dip the chicken breasts in the egg, followed by the bread crumbs. Once the oil is hot, carefully add the chicken breasts. Let them cook undisturbed on the first side until a golden brown crust forms, about 5 minutes. Flip the chicken breasts and cook all the way through, another 5 minutes or so. Use a meat thermometer to ensure the temperature in the thickest part is

dish. Repeat to use up all turkey mixture and cheese cubes.

tablespoons granulated sugar 2 tablespoons honey 1 large egg yolk ½ cup all-purpose flour ¼ teaspoon baking soda Pinch of salt FOR THE CHAI WHIP ⅓ cup heavy whipping cream ¼ teaspoon ground cinnamon ⅛ teaspoon ground cardamom ⅛ teaspoon ground ginger Pinch of ground cloves 2 tablespoons powdered sugar TO MAKE THE BANANA BREAD BITES: Preheat the oven to 350°F, and spray ten mini muffin cups with cooking spray. In a medium-size bowl, mash the banana very well with a fork. Stir in the melted

bowls. Use a culinary torch to brown the sugar until it’s crispy. For an extra-thick sugar crust, torch the sugar in two layers — sprinkle half of the sugar on the bowls, torch it, let cool, and then sprinkle on the rest of the sugar and torch that. Serve immediately. EGGS BENEDICT I’m a new devotee of eggs Benedict. I have been wrongly assuming all these years that hollandaise sauce tasted eggy, and why would anyone want to put egg sauce on eggs? Oh my gosh, was I ever wrong! Hollandaise

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