The Best Cookbooks Ever

In our tech-savvy world, there's no need to buy every cookbook in print. You can google most recipes and cooking techniques that come to mind.  Still you don't want to rely totally on the internet, as it's never a good idea to put all of your eggs in one basket.  You may have to prepare a meal when your service is down.   And, what if one evening nothing comes to mind?  There's something permanent and comforting about thumbing through the pages of a cherished cookbook.  Something tangible, you can pick up and return to time and again.

For the sake of prioritizing, lets say … you only have space or a budget for up to 10 cookbooks.  Which ones would be on your shelf?

My picks are:

1) Joy Of Cooking – 1931 by Irma S. Rombauer: A classic and respected cookbook for over 75 years.  If I only had space for one cookbook, this one is it.

2) Mastering The Art Of French Cooking – 1961 by Julia Child: This cookbook brought French cooking to mainstream America, plus inspired a lovely movie, Julie and Julia.

3) Smoke & Spice – 2003 by Cheryl & Bill Jamison: A complete A-Z barbeque premier.

4) Essentials of Classic Italian Cooking – (revised) 1995 by Marcella Hazan: Very expansive and easy to follow.

5) The Gift of Southern Cooking:  Recipes and Revelations from Two Great American Cooks – (revised) 2003 by Edna Lewis and Scott Peacock. 

6) Biscuits, Spoonbread, and Sweet Potato Pie – 1990 by Bill Neal: Southern baking explained.  The recipes are very authentic.

7) The Art of Mexican Cooking – 1989 by Diana Kennedy: If you love Mexican, this is the definitive cookbook for it.

8) Jamie Oliver's Food Revolution, 2011: All of his cookbooks focus on simple, fresh, affordable meals. They are my go-to cookbooks. His recipes are hard to mess up.

9) Cabbage Patch Famous Kentucky Recipes – 1956, or 1972 by Cabbage Patch Circle: Delicious, home cooking.

10) Southern Food – 1987 by John Egerton: Ok, I love Southern food.

Personally, I'm more of a Jamie Oliver cook than a Julia Child cuisinier.  It's fun to get inspired to try to make fancy French food; but in truth, you will never find roasted pigeons or rabbit in cream sauce at my dinner table.  Duck, maybe.  I have enough to eat without looking outside my windows, thank you. How about you?

Below are favorite recipe websites:

1. All Recipes

2. 101 Cookbooks

3. Smitten Kitchen

4. Jamie Oliver

5. Rachael Ray

6. CopyKat Recipes

7. Cook's County Kitchen: Expert recipes; navigate with patience.

8. The Food Network


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2 Mediterranean Diet Recipes From Facebook

Photos and recipes by Emily Smith here and below

When I happened upon these two recipes on Facebook, they made my mouth water! I’m sharing them for several reasons: I plan to make them. My blog is my recipe keeper! They’re quick and easy to prepare with simple ingredients, and most of all they’re healthy and filling. I also appreciate that the FB page I’m pulling them from is transparent, not making it difficult to find the recipes. I dislike having to provide my email or click off the page to get recipes. This page seems to just want to share recipes, so check it out for healthy meal ideas!

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Says page administrator Emily Smith: "Craving pizza but sticking to keto? Try these cheesy Pepperoni Pizza Quesadillas for a deliciously guilt-free treat!”

Cheesy Pepperoni Pizza Quesadilla (Made it. Like✅)

*What you need*

- 2 large low‑carb tortillas (or regular flour tortillas)

- ½ cup shredded mozzarella (or a blend of mozzarella & cheddar)

- 10‑12 pepperoni slices

- 2 Tbsp pizza sauce (sugar‑free) – optional

- A pinch of Italian seasoning – optional

*How to make it*

1. Heat a non‑stick skillet over medium heat.

2. Lay one tortilla flat, spread the sauce (if using), then sprinkle the cheese, pepperoni, and a dash of Italian seasoning.

3. Top with the second tortilla.

4. Cook 2‑3 min per side, pressing gently, until the cheese melts and the tortillas are golden‑brown.

5. Slice into wedges and serve with extra sauce for dipping.

Enjoy that melty, pizza‑and‑quesadilla mash‑up in under 10 minutes! Let me know if you want a low‑carb twist.

Recipe #2 --

3 Ingredient Cottage Cheese Pizza

*What you need*

-1 cup of cottage cheese (full fat, small curd)

- 1 large egg

- ½ cup shredded mozzarella (or your favorite cheese)

*How to make it*

1. Pre‑heat oven to 400 °F (200 °C). Line a baking sheet with parchment.

2. Mix cottage cheese and egg until smooth. Spread into a thin circle (about 8‑inch).

3. Top with mozzarella (and any other low-carb toppings you love).

4. Bake 15‑18 min, until the crust is golden and cheese melts.

''Enjoy a protein-packed, low-carb pizza! Let me know if you want topping ideas.’’

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For questions or topping ideas, go to Emily Smith's FB page, which is linked. I topped the Pepperoni Pizza Quesadilla with chopped onions, green peppers, mushrooms and red pepper flakes. Oooh, how delish!

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Lentils & Brown Rice in Sloppy Joe Sauce

In a state of lunacy, I bought 4 pounds of brown lentils. I do not know why. We made lentil soup a couple of times, but we’re tired of soup. There are recipes on the internet for lentil hummus. I didn’t like it as well as chickpea hummus, so scratch that dish. 

I found this recipe for lentil sloppy joes that looks delicious, but it requires too many ingredients I don’t buy. Still, I took the fresh mushrooms idea from it, and I looked at my own Sloppy Joe recipe and came up with a new dish below. We spooned our lentil sloppy Joe sauce over a bed of brown rice instead of sandwich buns to make it easy to eat, so it wasn’t very sloppy.:) My sauce has a hint of heat, which we liked a lot: 

Lentil Sloppy Joe’s Sauce

Ingredients:

3/4 cup lentils

1 medium onion, diced

3 ribs of celery, sliced

2 mini bell peppers, any color - I had red and yellow

1 cup mushrooms, sliced

2 3/4 cups water

1 teaspoon Creole seasoning

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon black pepper

A sprinkle of dried red pepper

4 ounces of tomato sauce (Use any type of tomato sauce. I always keep an 8-oz can in my pantry for impromptu recipes.)

2 tablespoons mustard

Always keep a can for recipes.

2 tablespoons honey

1 tablespoon cider vinegar

A sprinkle of hot sauce

A sprinkle of Worcestershire sauce

Separately, I cooked 1 dry cup of brown rice.

Directions for the Sauce:

1) Into a 12-inch skillet, I combined 3/4 cup of lentils with 2 cups of water and let it simmer for 15 minutes before tossing in the onions, celery, bell peppers, and mushrooms. It takes about 25 minutes for the lentils to tenderize. I added 1/4 cup of water whenever the mixture started to become dry.

2) Next, I tossed in the dry seasonings followed by the wet ingredients, simmering and stirring them occasionally until the lentils finished cooking.

We dipped out the brown rice and topped it with our spicy lentil sloppy joe sauce. Surprisenly filling and tasty, it makes a winning side dish or a light and complete protein dinner. Right now I’m liking this dish better than soup! Unlike soup, you can make a little or a lot of it, so don’t have to eat leftovers!

Only 3 pounds of dried lentils to go! Help me, I need more recipes!

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Rita Fox Makes Pineapple Soup

All Photos: Rita Fox

I publish more recipes over the summer than the rest of the year likely because of the fresh produce available and social events that happen during the long extended daylight hours. It makes many of us want to try new recipes! When my friend, Rita, sent me her mouthwatering photos of a batch of her Pineapple Soup, I asked if I could share them on THE SAVVY SHOPPER, and she said yes!
             

The recipe comes from a cookbook, “Taste of Home Best Church Supper Recipes" Rita picked up from a church yard sale.

Ms. Rita Fox has made other appearances on THE SAVVY SHOPPER because she’s a great cook, baker and is multi-talented!

Looking for an entertaining summer read? Rita is a romance writer with fans all over the world. Connect with author, Kally Masters, on FB. What’s more, she has published a winning cookbook of family recipes. I highly recommend checking it out too.

 

For the record, I've never heard of a fruit soup. What a healthy and versatile recipe! An ideal way to use ripe fruit, turn it into a refreshing drink (virgin or alcoholic ... you don’t have to tell), or a delicious summer dessert!

Rita made a big batch of her pineapple soup as easy nutrition for her 94-year-old mother. With her mother’s large family of adult children, in-laws and grandchildren ... and a 93 degree F summer day, I bet real money, it will not last long!🍍

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Useful: Bigger Bolder Bakers' Substitute Corn Syrup & Molasses

PhoPhoto: Bigger Bolder Baker

There are two baking ingredients I never have in my pantry because I rarely need them. With these substitute recipes, I may never have to buy them. Thanks to Gemma Stafford, a former chef, I can make them at home (with ingredients I always have) for when I get a notion to bake a pastry that calls for one or the other. I love Gemma's recipes, tips, and videos but her website has so many ads and popups it's slowwww to load and murder to scroll, therefore although I'll link her website here I'm reluctant to send readers over there to be frustrated, so I'm reposting her 2 substitute recipes below also:

 I) Substitute Corn Syrup

Ingredients:

2 cups (16oz/450g) sugar
3/4 cup (6floz/170ml) water
1/4 teaspoon cream of tartar (there is no substitute for this)
2 teaspoons lemon juice (stops sugar from clumping)
a pinch of salt

Directions:

1) Toss the sugar, water, cream of tartar, lemon juice, and salt into a heavy saucepan.

2) Bring to a medium boil, stir until the sugar dissolves, then turn down the heat to a gentle boil and simmer for 15 to 20 minutes until the mixture reduces quite a bit. Once cooled the syrup thickens. 

Photo: Bigger Bolder Bakers

II) Substitute Molasses

Ingredients:

2 cups (16oz/450g) dark brown sugar
3/4 cups (6floz/170ml) water
1/4 teaspoon cream of tartar
2 teaspoons lemon juice freshly squeezed

Directions:

1) In a heavy saucepan over medium heat, add the dark brown sugar, water, cream of tartar, and lemon juice. Stir to dissolve the sugar.

2) Once the sugar dissolves, reduce the heat and simmer for 4 - 5 minutes until the mixture thickens. Cool and store in a sealed glass jar.

Gemma is an excellent baker and teacher and you should check out her how-to YouTube videos, but oi vay that website!

*****************************************************************************

So now let's bake something!

All blondie photos and recipe courtesy of ATK

Let's use our homemade corn syrup to make America's Test Kitchen's Brown Butter Blondies -- linked here -- another website with inconveniences that you can overcome by watching its videos on Youtube.

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 teaspoons table salt

1/2 teaspoon baking powder

12 tablespoons unsalted butter

1 3/4 cups packed light brown sugar

3 large eggs

1/2 cup corn syrup

2 tablespoons vanilla extract

1 cup pecans, oven-toasted and chopped coarsely

1/2 cup milk chocolate chips

1/4 - 1/2 teaspoon flake sea salt, crumbled

Prepare a 13 x 9-inch baking pan with 2 sheets of aluminum foil with flaps (and crisscrossed +) so that you can lift the blondies up out of the pan after they are baked. Make sure you press the foil into the 4 corners of the pan and grease or use cooking spray on the foil.

Directions:

1) In a mixing bowl, whisk together the dry ingredients: flour, salt, and baking powder.

2) Melt the butter in a 10-inch skillet. Over medium heat, simmer the butter, whisking throughout until it's golden brown and has a nutty aroma, which gives the blondies a butterscotch flavor. Transfer to a large heat-proof mixing bowl.

3) Add the sugar to the hot butter and whisk. 

4) Next add the eggs, corn syrup, and vanilla. Whisk until smooth.

5) Stir in the flour mixture until fluffy. Test Kitchen uses a spatula to incorporate the ingredients.

6) Stir in the pecans and chocolate chips.

7) Spread evenly into the prepared baking pan and sprinkle to top with the flaked sea salt.

8) Bake in a preheated 350 degrees F oven for 35 - 40 minutes (turning the pan around at 20 minutes) until golden brown and the cake springs back to the touch.

9) Let the blondies cool completely in the pan before lifting the foil with the pastry out of the pan and onto a cutting board. Makes 24 bars.

Sometimes it takes a professional baker to perfect a substitution that works in our recipes. Thank you, Gemma Stafford (and Test Kitchen for the best blondies). Who wants to run to the supermarket every time you turn around, not to mention, stock 2 ingredients you rarely use! Now there's no need to do either.

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Dietians Say These 9 Are Better Than Protein Bars

Two unopened boxes of these are in my cupboard. The taste and texture are good.

Years ago, I ate protein bars for convenience and to satisfy a sweet tooth, but I always got tired of the taste, texture, or cost of the various protein bars I tried. Many were chalky or too dense. Nowadays, if I crave a candy bar, I’ll eat a candy bar and only rely on a protein bar if I have an appointment that will cause me to miss a meal, like taking a long train or car ride, or waiting for a driver’s licence renewal -- and usually the latter can be renewed online. So I don’t eat them regularly anymore, and as it turns out, nutritionists think real food is a better option than protein bars (or drinks).

The following recipes come straight from an email sent to me from Real Simple magazine, which I'll share. The article says the following snacks make eating protein bars for their convenience unnecessary. The recipes come from dieticians. 

So without further ado, here are the 9 recipes from Real Simple, directly quoted below + linked. I take no credit for researching, compiling, or writing them up, but I know enough about nutrition to understand that it is great advice. Consider my blog your electronic recipe box:

''1. Homemade Energy Balls 

Mai Duong, a registered dietitian at Providence St. Joseph Hospital in Orange County, CA, recommends whipping up a batch of energy bites for a quick, on-the-go snack. To do so, mix together one cup of rolled oats, one-fourth cup of nut butter, and one-fourth cup of chopped dried fruit. Shape into four balls and refrigerate before snacking. Each bite contains roughly 7 grams of protein and 4 grams of fiber, according to Duong.

2. Turkey Roll-Ups

Need something a little heartier? Sahar Berjis, a registered dietitian and CEO of Inner Health and Wellness, recommends making roll-ups using a wrap and some deli meat like turkey. She suggests serving some hummus and red bell pepper on the side for a little extra nutrition. “It’s protein-packed with a satisfying crunch,” she says. The exact amount of fiber and protein will vary depending on the wraps you choose.

3. Chia Berry Jam Parfait 

Make your own high-fiber, low-sugar jam to top Greek yogurt. Bonus: it’s super simple! Just thaw a half-cup of frozen mixed berries in a jar until soft and mix juice from half a lemon, a drizzle of honey if desired, and two tablespoons of chia seeds, instructs Juliette Jorgenson, a registered dietitian with Providence St. Joseph Hospital in Orange County, California. “Cover and let gelatinize in the fridge overnight, and you'll have perfectly gooey high-fiber jam,” she says. Add it to Greek yogurt and top with ground flaxseed, nut butter, and bananas for even more fiber and protein, Jorgenson suggests. Depending on the yogurt and berries you use, the jam and yogurt will contain roughly 13 grams of fiber and 16 grams of protein, Jorgenson says.

4. Frozen Yogurt Bark

Try one of Berjis' go-to frozen treats. Line a baking sheet with parchment paper, add dollops of Greek yogurt, top each one with berries, chia seeds, and nuts—then freeze. A typical serving of Greek yogurt contains roughly 16 grams of protein, depending on the brand you use, and fiber will vary based on the toppings you choose. 

5. Lentil Dip or Salad 

This easy-to-prep idea from Eu Nee Tan-Verdugo, a registered dietitian with L.A. Care Health Plan, can be customized to fit your taste and time constraints. Mix precooked lentils, feta, and for an easy dip that you can add on top of whole-wheat crackers. “You can also add edamame and cubed cucumber to make it a salad,” she says. A 100-gram serving of cooked lentils contains 9 grams of protein and nearly 8 grams of fiber, according to the USDA.

6. Roasted Legumes 

2026 is the year of the bean—and for good reason. Legumes are loaded with fiber, protein, and antioxidants, which help keep your heart, gut, and cholesterol healthy. Dana Henderson, a registered dietitian at L.A. Care Health Plan, likes roasted edamame or fava beans for an easy, portable snack. A 100-gram serving of edamame contains roughly 12 grams of protein and 5 grams of fiber, according to the USDA. Or try Berjis’s go-to: roasted chickpeas. “They’re crunchy, portable, and surprisingly addictive,” she says. 

7. Higher Protein Hummus 

Give your hummus an extra nutrient boost with this tip from Duong. Combine one cup of drained and rinsed garbanzo beans, a half-cup of reduced-fat cottage cheese, two tablespoons of tahini, plus lemon juice, garlic, parsley, and salt in a food processor. Blend until smooth and serve with a cup of carrot chips. You’ll get roughly 6 grams of fiber and 7 grams of protein, she says. 

8. Cottage Cheese Bowls

Or make cottage cheese the main character by adding your favorite toppings. If you prefer savory, Berjis suggests topping your bowl with cucumber and tomatoes. For something sweet, Jorgenson recommends adding berries and flax. A half-cup of cottage cheese with a half-cup of berries and one tablespoon of flax meal contains roughly 14 grams of protein and 6 grams of fiber, Jorgenson says.

9. Dates With Nut Butter

“This is the perfect sweet treat,” says Jorgenson. Just split open a few dates, remove the pit, and add in your favorite nut butter. Sprinkle with flaky sea salt and freeze for about 30 minutes. The nutrition information will vary depending on the nut butter you choose, but Jorgenson estimates that three dates and two tablespoons of peanut butter contain 8 grams of protein and 6 grams of fiber."

Why are nutritionists against our dependence on protein bars? (1) Many protein bars and shakes contain metal levels that exceed recommendations. (2) Some have too much sugar. (3) They are more expensive than real food. (4) You can’t beat Mother Nature. Real food has all the protein, vitamins, and minerals we need in the right balance. These 9 recipes are budget-friendly and should satisfy every palate, sweet or savory. Enjoy!

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