<p>I am interested in a cookbook that has good, simple meals that can be made fairly quickly, for during the week. I’d like it to (mostly) suggest very “normal” ingredients, not things that require specialty shopping. I looked at Williams Sonoma the other day, and considered their weeknight cookbook (can’t remember the name), and one by the Barefoot Contessa - I think it was called Foolproof. I’d also appreciate recommendations for websites that give similar recommendations. I am not particularly fond of the Rachel Ray cookbooks.
Thanks</p>
<p>I was left very unhappy when MS discontinued their little “Everyday Food” magazine that specialized in exactly the type of recipe you are describing. The editor still runs a web site and you can sign up to get the recipe of the day, and look at the archives.</p>
<p>[Everyday</a> Food with Sarah Carey - Martha Stewart Everyday Food](<a href=“http://www.marthastewart.com/899829/everyday-food-sarah-carey]Everyday”>http://www.marthastewart.com/899829/everyday-food-sarah-carey)</p>
<p>Have you clicked around on Epicurious.com? In my experience, they have a lot of delicious, “normal ingredient” recipes (reviewed and scored by home cooks). Do read the reviews for insight and suggestions!</p>
<p>[My</a> 25 Favorite Minimalist Recipes | Mark Bittman](<a href=“http://markbittman.com/my-25-favorite-minimalist-recipes/]My”>http://markbittman.com/my-25-favorite-minimalist-recipes/)
Mark Bittman is one of my favorites.</p>
<p>I really like Mark Bittman’s How to Cook Everything. Bon Appetit’s [Amazon.com:</a> Bon Appetit 30-Minute Main Courses: Over 200 Simple and Sophisticated Recipes (9780679442202): Bon Appetit Editors: Books](<a href=“http://www.amazon.com/Appetit-30-Minute-Main-Courses-Sophisticated/dp/0679442200]Amazon.com:”>http://www.amazon.com/Appetit-30-Minute-Main-Courses-Sophisticated/dp/0679442200) is pretty good too.</p>
<p>Check your local library for ideas. My suggestion would be for “The Best 30-Minute Recipes” by Cooks Illustrated. I got the “Best Recipes” (non-30 min version) for my newly Wed niece and she has thanked me twice now.</p>
<p>Cooks illustrated is also very good at explaining why one technique or ingredient works over another, so you learn skills for improvising.</p>
<p>My two favorite books are probably How to Cook Without a Book (it teaches you the basic recipes that are easy to memorize and which you build off of with whatever’s in your pantry) and the America’s Test Kitchen Cookbook. The first is great for everyday food, and America’s Test Kitchen hasn’t had a disappointing recipe in it yet. I also like how they explain why their recipe differs from others, and how to change it up to suit your tastes. Their stuff tends to be a bit more work, but when you want something a little special it’s worth the effort.</p>
<p>I have the Mark Bittman IPad app…How To Cook Everything. It is great. There are is a tab for quick meals. Easy and good directions too. I agree this is a good choice.</p>
<p>Thanks for the suggestions everyone.</p>
<p>America’s Test Kitchen Family Cookbook</p>
<p>+1 for America’s Test Kitchen. And for How to Cook Without a Book.</p>
<p>Contessa’s Foolproof is amazing. A GF and I made our way through many of the recipes last winter and only one was not A+.
They are not time consuming once you understand them but they are expensive overall. I consider them foolproof for company–which I welcome as the everyday is something I can do well for family. A lot of the learning for everyday hunt through the fridge and pantry comes with trial and error and not being afraid of salt, pepper (esp.) spices and good vinegars.
Now desserts are something that I have never conquered or wanted to…not a baker here. That said I did learn to make a rustic Gallete with a Pillsberry pie crust and fruits this summer…very good.
Also, remember you can take whatever your ingredients are (such as brown rice, broccoli, salmon) and google those items with recipes on the line and come up with many new ideas.</p>
<p>Sandra Lee does semi-home made cooking. Basically use store ingredients with a twist.</p>
<p>Claire Robinson does 5 ingredient recipes.</p>
<p>Don’t forget crock pot cooking. Do the prep in the morning (or the night before - start cooking in the morning), and you have a meal when you get home.</p>
<p>The Saving Dinner series by Leanne Ely is full of quick and easy recipes. The one’s I’ve made have been good. The cookbook lists 6 meals for a week and includes a grocery list for the entire week, so it makes it really easy to shop and plan.</p>
<p>5 in 5 by Michael Symon, 5 ingredient meals!</p>
<p>I probably have 100 cookbooks, so I immediately started thinking of what I would recommend. I quickly realized that I don’t have a single one that really meets this description. 
</p>
<p>Part of the problem is I don’t know what you consider specialty shopping. For a wide range of good dishes that don’t require a stockpile of authentic Asian ingredients or whatever, I guess I would suggest The New Basics Silver Palate cookbook, or maybe The New York Times Cookbook by Craig Claiborne. (I don’t know whether they have a new one: mine is probably 40 years old.)</p>
<ul>
<li>3 for America’s Test Kitchen.</li>
</ul>
<p>I like that they focus on technique.</p>
<p>I probably have over 100 cookbooks. Most of them are being sold this weekend at a garage sale. I tend to use online recipes now. And I love the Paprika APP for my IPAD. I am only going to save my older cookbooks from my mom.</p>
<p>I thought about this some years back for my kids. Gave them each a copy of the 1964 edition of Joy of Cooking (very cheaply bought through ABEbooks.com). They never opened it. They learned from YouTube videos and on-line recipe sources.</p>
<p>I would instead suggest learning a few basic recipes very well. IMHO, for example, everyone should learn how to cook an omelette, make French toast, roast a chicken, make a decent loaf of bread (much easier than most people think), cook their favorite vegetables, toss a green salad, and make brownies. If you can do those recipes, you’re pretty much done.</p>
<p>^^^Interesting, both of my sons, who cook for themselves asked for a basic cookbook this last Christmas. They wanted something that would give them simple basic recipes – without having to look it up online. I gave them the Better Homes and Gardens basic cookbook. They both say they leave it on their counter and use it four or five times a week.</p>
<p>I love the Cook’s Illustrated cookbooks, but sometimes they are so technique intensive that it gets ridiculous. For instance, their recipe for Chicken and Dumplings is divine, but it takes all afternoon. You start with a whole chicken, stew it, cool it, defat the broth, debone the chicken, steam the vegetables seperatly, etc, etc,etc. Fortunately I don’t make Chicken and Dumplings that often because it really is the best I have ever had, but the technique is long and intensive.</p>