From: One Pan, Two Plates Vegetarian Suppers

I feel like cooking...

Wondrous One Pot Cooking

Great food with minimal fuss and minimal washing up, that's wondrous indeed. These four books focus on ease and flavor, with a great range of dishes, for two, for a family, for vegetarians, on the hob or in the oven, but all just requiring that one pot. Straightforward and delicious, so get cooking!

One Pan, Two Plates

One Pan, Two Plates

Carla Snyder

With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple's guide to simple, complete, and truly delicious meals with this book. With recipes for home-cooked pasta, grains, sandwiches, beef, pork, chicken, and seafood, plus wine or beer pairings for each dish, One Pan, Two Plates will nourish couples, from newlyweds to empty nesters, every night of the week.
One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

Stéphane Reynaud

“Twenty minutes in the kitchen, an easy pantry of ingredients; a board, a knife, a dish,” these, according to chef Stéphane Reynaud, are all you need to cook good, honest French-style food. Written for his friends who aren’t natural-born kitchen-dwellers, the recipes are for everyday cooking but are anything but mundane. Prep time for Beef Cheeks with Sesame or Hay-Baked Rack of Veal is just 10 minutes, and ingredients lists are super-short. A book to convince the kitchen-shy to have a go.
Potty!

Potty!

Clarissa Dickson Wright

Perfect for anyone who loves good food but hates washing up, Potty contains 100 of Clarissa's favourite recipes which can all be cooked in one dish in the oven or on the hob. And because one pot dishes can be left in the oven to slow-cook, you can use less expensive cuts of meat that will still be meltingly tender and tasty to eat.
One Pan, Two Plates Vegetarian Suppers

One Pan, Two Plates Vegetarian Suppers

Carla Snyder

This follow-up to the successful One Pan, Two Plates provides 70 perfectly sized vegetarian entrées—think Butternut Risotto, Gnocchi with Wild Mushrooms and Edamame, and Eggplant Rollatini—all requiring only one pan and one hour or less to prepare. With beverage pairings for each recipe and an "Extra hungry?" feature for heartier appetites, each dish is one that home cooks will make again and again.

Our Favorite Chicken Drumstick (Chicken Leg) Recipes

Chicken drumsticks or chicken legs perfect for marinading, deep frying, grilling or slow cooking. Their versatility lends them to many easy dishes. Pick up a pack from your supermarket and try one of the creative recipes in our collection for a supper your family will love.

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Recipe of the Day

Recipe of the Day

Classic Eggs Benedict

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

David Loftus

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"According to the classic legend, Eggs Benedict was invented in New York in the 1860s at Delmonico’s restaurant in Manhattan to rejuvenate the decidedly bored palates of upper-crust regulars, Mr & Mrs Le Grand Benedict. The revisionist myth suggests that the dish was born when Lemuel Benedict, a Wall Street businessman, ordered toast, bacon, poached eggs and a jug of hollandaise as a hangover cure at the Waldorf Hotel in 1894. The maître d’hotel — one Oscar Tschirky of Waldorf Salad fame and previously the head waiter at Delmonico’s — then added it to the menu. Either way, one bite of this soft pillow of poached egg and bacon and I’m set for the day." David Loftus

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Author spotlight

Michel Guérard

Michel Guérard

Highly influential and eminent chef Michel Guérard was awarded the title of Meuiller Ouvrier de France in 1958 at just 25 years old. He went on to become one of the founding fathers of "nouvelle cuisine" and in 1977 his pioneering restaurant in Eugenie-les-Bains was awarded 3 Michelin stars. He continues his role in changing perceptions around healthy cuisine through his books and at his culinary school The Institute Michel Guérard.

Jeanne Strang

Jeanne Strang

Cookbook author Jeanne Strang moved from the UK to South-West France in the 1960s. She spend the next 50 plus years documenting the food of the region with detail and love. Her book Goosefat & Garlic, published in 1991 is a seminal work on the region. When she died in 2023 she left the completed manuscript for its sequel, Magret & Mushrooms, now published on ckbk.

Sheil Shukla

Sheil Shukla

Gujerati physican, artist and cook, Sheil Shukla is based in Chicagoland Illinois. His work explores the applications of plant-based nutrition to clinical medicine. His book Plant-Based India: Nourishing Recipes Rooted in Tradition was a 2023 James Beard Book Award nominee.

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Features & Stories

Behind the Cookbook: Islands In A Common Sea

Behind the Cookbook: Islands In A Common Sea

Jenny Jefferies latest book expands the horizons of her work looking at farming and fishing, to take an international view, with stories and recipes from 25 producers around the world. We spoke to Jenny about how this book came about, and what she learned while bringing it together.

Newsletter: The great ckbk bake off! 🍰🥐🥧

Newsletter: The great ckbk bake off! 🍰🥐🥧

Have you discovered the brilliant Darren Purchese and his oh-so-tempting recipes yet? If not, now is the moment to do so. We are fortunate to have four of Darren’s books on ckbk, and were thrilled to sit down with Darren to chat about his life, career, and passion for pastry.