12 best easy cookbooks

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Get Started in the Kitchen with Super Simple, 5-Ingredient Recipes:

The Super Easy Cookbook for Beginners makes it easy to get started in the kitchen with recipes that use only five main ingredients-that means no long grocery shopping lists and minimal prep, too! Written for all level cooks, you don't need any cooking experience to make the simple recipes in this book. Just follow the instructions and you will be on your way to wonderfully easy meals.

Set Up Your Kitchen:

Before you start cooking, you need some essential kitchen tools, necessary appliances, and staple ingredients to store in both your pantry and the refrigerator. This cookbook makes sure that with just a little preparation, you will be ready for this new cooking adventure.

Make Prep Easy:

5-ingredient recipes make it easy to whip up meals for breakfast, lunch, and dinner. There are also snacks, desserts, and a chapter on sauces, dressings, and staples.

Start Cooking:

These recipes are convenient and can be made in 30 minutes or less, in one-pot or one-pan, and in slow cookers. Plus, make-ahead recipes that you can store in the freezer save you even more time on busy nights.

Sample Recipe: Sweet and Spicy Baked Chicken Wings

Directions :

1. Preheat the oven to 425°F. Spray a large rimmed baking sheet with nonstick cooking spray.

2. In a large bowl, toss the wing pieces with the olive oil and seasoned salt. Spread the chicken out on the baking sheet.

3. Roast for 20 minutes, then turn the wings. Roast 20 to 25 minutes more, or until the wings are crispy.

4. In a large bowl, whisk together the pepper sauce, honey, and melted butter. Toss the baked wings in the sauce until well coated. Serve with dressing on the side, if desired. These wings can also be garnished with chopped fresh herbs if desired.

Tip:

Restaurant wings are typically deep fried; baking chicken wings seals in the flavor and cuts down the fat and calories. I promise, these are still extra delicious. You can use this recipe to make different flavor wings, too. Instead of the pepper sauce, honey, and butter, toss the wings with 1/2 cup of your favorite BBQ or teriyaki sauce.

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When I began writing my first cookbook, The Seasoned Life, life was so different. I was a mom of two girls, I’d truly just begun my career, and I was 26

I was never sleepy, never had too much to do, and always had the flexibility to cook whatever I wanted, whenever I wanted, without time constraints.

Meal time to us these days definitely still looks like pouring a generous glass of wine while I cook, but the logistics are slightly different. I mean, we blinked and suddenly there were three children! That’s six legs, six arms, three heads, sixty fingers and toes (by the grace of God), and three very different personalities (who Stephen and I both love equally).

I also began my journey as an entrepreneur, started my business Sweet July, and opened four International Smoke restaurant locations in two years!

In the midst of all of that, I still have this desire to nurture my family through food. That precious time together is not something I ever want to fall to the bottom of life’s to-do list. But these days, I need recipes that are still full of life and flavor but take a fraction of the time to make. I’ve tried to give that to you.

JAMAICAN MAMA

This drink takes me back to my (now) sister-in-law Callie’s bachelorette party in Jamaica. Our giant tumbler cups were filled day-round with a version of Jamaican Mama, and I wouldn’t have had it any other way! It literally tastes like a tropical explosion. So, if you can’t get away for vacation, just yet make this drink, take a sip, close your eyes, and escape.

CARIBBEAN LOBSTER ROLLS

I love when you can take a trip to the islands without using your passport. These rolls have that transportive quality! To give them a little island flavor, I add a hint of curry powder to the lobster; some celery and finely diced green apple provide crunch and sweetness.

MUSHROOM TACOS WITH AVOCADO CREMA

I developed this recipe for my dear sister-in-law Lala, a committed vegan. While the tacos aren’t completely vegan as-is, they can be with an uber-simple swap of coconut or cashew yogurt for the Greek yogurt, and they can be gluten-free if you use tamari in place of soy, and corn tortillas instead of flour. I know she and Snoh Snoh (my niece) will love these tacos for years to come.

RASTA PASTA RELOADED

I love this recipe because it’s totally fusion and extremely comforting. My Aunty Donna first made it for me and I’ve since tried my best to re-create her>everyone requests it from her. So much of the food I ate growing up had elements from all over the world on one plate, and this pasta is a perfect representation of that! You’ve got the taste of the islands with the jerk seasoning, curry, and peppers, and you’ve got a heavy Asian influence from the soy and sweet chili sauces.

PINEAPPLE CHICKEN THIGHS with Spiced Turmeric Cauliflower

I love bone-in, skin-on chicken thighs because they roast in a fraction of the time it takes to cook a whole chicken and the dark meat is flavorful and juicy. The gingery pineapple mixture is a nice complement to the spiced meat; just keep an eye on it as it bakes and if it’s getting too caramelized before the chicken is cooked through, you can lower the oven temperature slightly. The cauliflower roasts in the oven alongside the chicken, making this an easy, complete supper to pull off on a weeknight.

POACHED HALIBUT with Champagne Beurre Blanc

The first time I served this meal to guests, I got a collective “OMG, mmmm,” followed by the silence that tells you everyone’s really enjoying what you’ve made. I knew I had to include the recipe in this book. This dish is a tad bit elevated, so I probably wouldn’t make it for a weeknight meal, but I think it’s nice to have some special dishes for when there’s cause to celebrate.

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Spinach and Three-Cheese Stuffed Shells

The Meanest, Greenest Pizza

Lemon Basil Pasta with Balsamic Brussels Sprouts

Chewy Browned-Butter Chocolate Chip Cookies

Breaded Lemon Chicken with Burst Cherry Tomatoes

Browned-Sage Butter Chicken Pot Pie

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150+ Tasty, healthy recipes

Enjoy Brussels Sprout Caesar Salad with Chicken, Avocado Toast with Balsamic Glaze, Coconut Curry Salmon, Chocolate-Dipped Citrus Fruit, and much more.

Simple prep

Discover recipes with easy-to-find ingredients that don’t break the bank, and pick up advice for meal planning along with handy shopping tips.

Customizable meals

Find easy ways to customize recipes with alternative ingredients, and when you have a little extra time, you can add to the simple recipes for exciting variations.

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Plant Based Diet 101

Everything you need to know about starting a plant-based diet.

Over 100 Easy Recipes

From comfort foods to international favorites and everything in between!

Supplemental Videos

Every recipe contains a QR code linking to a step-by-step video.

Mushroom Tacos Recipe

1. Add a couple tablespoons of water to a frying pan.

2. Saute the onions and red pepper in the water until the onions are translucent.

3. Add mushrooms and remaining ingredients except for the tortillas and cook for 10–15 minutes.

4. Build your tacos the way you like! I use corn tortillas, shredded cabbage, jalapeños, tomatoes, and salsa.

Meet Jill and Jeffrey Dalton

JILL DALTON & JEFFREY DALTON are the visionaries behind The Whole Food Plant Based Cooking Show, a YouTube channel and media platform. The couple knew, after making the switch to a whole food plant based diet and experiencing profound changes in their own health, they needed to share the power of a plant based diet with the world. Together over the past 5 years they have been creating the popular cooking show from their home kitchen in Cary, NC. The Dalton's original recipes, cookbooks, and courses have been used by millions of viewers the world over as they too make the switch to a plant based lifestyle. Jill hosts the show and shares her mastery for creating tasty and easy to prepare recipes that incorporate all of the leading research on plant based nutrition. Jeffrey works behind the scenes writing, designing, filming, producing, and supporting the technical aspects of the show.

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Something for every taste

These recipes are fast and easy but include a ton of variety and nutritious ingredients, so there’s always something tasty to throw together before class. Try the Avocado Toast with Poached Egg and Tomato Salad, featuring the brain-boosting benefits of fresh avocado.

Basics, but never boring

These recipes include simple staples and classic favorites but offer easy ways to take the basics up a notch. The Pasta Puttanesca shows you how to liven up plain pasta with the brininess of capers and olives and the heat of red pepper flakes.

Dorm-room friendly foods

There’s no need for fancy kitchen tools or extra counter space with these simplified favorites. The Chocolate Brownie Mug Cake uses a mug instead of a mixing bowl or a cake pan and can be made directly in the microwave so you don’t even need an oven.

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SAMPLE RECIPE: STRAWBERRY CAULIFLOWER SMOOTHIE

Did I lose you at cauliflower? I promise—you can’t taste it! I started adding cauliflower to all of my smoothies a couple years ago and have never looked back. Cauliflower adds a dose of nutrients (vitamins C, K, and B6), fiber, and antioxidants, and you really can’t taste it. This strawberry smoothie gets an even bigger health boost from the ground flaxseed and chia seeds, which are optional but always make me feel like I’m getting the most out of my smoothies.

INSTRUCTIONS

Prepare the smoothie. In a high-speed blender, combine the milk, strawberries, banana, cauliflower, honey, flaxseed (if using), and chia seeds (if using). Blend on high speed until smooth and creamy.

Per Serving: Calories: 259; Saturated Fat: 0g; Total Fat: 6g; Protein: 4g; Total Carbs: 50g; Fiber: 8g; Sodium: 376mg

Simple Swap: Feel free to use fresh strawberries and bananas, and add ½ cup of ice. This recipe is best with frozen cauliflower, as it adds a creaminess to the consistency