Feed These People: Slam-Dunk Recipes for Your Crew

I'm reading this cookbook cover-to-cover. I've been reading Jen's books and posts for years, and of course I had to order this new one, even though I'm a disinterested cook. I like eating good food, but I get tired of cooking. But Jen said something near the beginning that's got me thinking: she DECIDED to love cooking. "To stop being resentful of kindergarteners, I decided to make the cooking hour delightful, so I asked myself, 'What do you love?' Well, I love wine. I love my music instead of listening to freaking Barney. I love these babies, but I love them in another room for a few hot minutes." And then she engineered a blissful hour for herself in the kitchen while she cooked. I think I should try that. Her recipe titles sound delicious and complicated, but then her descriptions are reassuring. Like, don't worry about this long, scary list of ingredients, because it's mostly in your spice cabinet. Or, I know this sounds weird and unnecessary, but it's important because reasons, and it's actually dead simple. Here's how. Each recipe is a conversation, as if we're in the kitchen and she's teaching us her tricks. Here's the first step, now while this bubbles, blend this other thing. See? No biggie. These are her real recipes that she makes for real crowds of teenagers, and they are full of those been-there, done-that mom tricks that we all use to make our lives work. I feel like I could do them, and maybe I might even want to. I'm so sick of cooking after all these years, but maybe I could change my mind and decide to love it, too. I like the look of those polenta breakfast bowls. Maybe I'll try those first. Or maybe the Gingerbread Dutch Baby will win and I'll make that first. So hard to choose!! And thank God, next time I go to a potluck, I'll have a few dishes to choose from. I never know what to take to parties, but now I have a pile of ideas. The categories are all my real-life categories! I laughed when I read Section 7: Food for When You Have No More Damns to Give. How did she know?!? She knows. This is why we love her.

Jen Hatmaker has thrown in a recipe here and there in her publications for years and it's wonderful that she finally put together a cookbook of her own. Coming from Jen, I knew that this would be much more than just a rote listing of recipes. It includes fun anecdotes and lively permissions for the home cook reader to take license with what works best for her/his family and what is in the pantry or refrigerator. I was hooked when I read the table of contents' chapter titles--so fun and honest ("Food for Your Picky Spouse or Spawn" :) ). The recipes are truly doable and great for a weeknight meals and weekend gatherings alike. I have read the cookbook through twice and have made eight recipes so far and my shopping list is prepped for more for the next few days. I'll finish up my review with comments on a few of the recipes. The following three I made for a brunch for friends and family earlier this week: Blueberry Almond French Toast Bake: I made it with the French Bread as called for, but I think mine was a smallish loaf and didn't seem like enough, so I used the Pepperidge Farm Brioche bread I happened to have on hand and toasted it a bit and used some of that. No one knew (until now, haha). I followed the rest of the recipe as given and everyone loved it, but I might try it with a different fruit (apples or raspberries or whatever I happen to have) next time, just to see how it tastes. Green Chile Taco Cups: I loved using the won ton wrappers as the base for this dish! It made them so light and crispy. This took more prep time than I anticipated (but not too long), but I think I was being a bit too picky with the way I was placing the won ton wrappers. I like how these can be customized with toppings for the individual tastes in the group, just like regular tacos. We had some leftover and I thought the microwave would make them not a good candidate for lunch the next day, but they held up well and we gobbled them up. Gingerbread Spice Dutch Baby: Sooooo easy. I don't mind whisking, but since I had a group of people to feed and timing is everything in those situations, I used my blender as suggested and then let it sit until I was ready to pop it in my preheated skillet and stick it in the oven. There is no sugar in this recipe and I was skeptical if my sweet-tooth self would love it, but I DID! I took my first bite without any maple syrup accompanying it and it was terrific! I'll make it again this fall season and I'll probably also try the suggested variations given. I made these for my husband and myself and will be making them again soon: Herb-Crusted Pork Tenderloin with Orange Honey Chipotle Glaze: SO EASY and SO FLAVORFUL! Next time I’ll make double to be sure to have plenty of leftovers to put in a sandwich or fritatta. Tom Kha Gai: I’ve eaten this many times in a variety o...