Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen: A Cookbook

“Kathy and Caroline reveal the answer to the often-daunting question of ‘what’s for dinner tonight?’ I encourage everyone—whether a novice or seasoned cook—to explore their kaleidoscopic collection of casual recipes that are sure to satisfy any group of friends or hungry family.” —Daniel Boulud “Skillet Lasagna? Cucumber and Watermelon Salad? Yes, please. Find them in this collection of time-honored, proven dishes—from two former editors of Saveur magazine—that will become your own family classics.” — Real Simple “Any book with an entire section devoted to toast for dinner has my immediate respect. Kathy and Caroline have assembled a weeknight arsenal for home cooks that’s inspiring, relatable, and infused with a deep understanding of the realities of family life. Keepers epitomizes the way I strive to cook every night.” —Merrill Stubbs, co-founder of Food52 “ Keepers is one of the smartest cookbooks to come out in recent years. From techniques learned at the International Culinary Center to daily conversations about ‘what’s for dinner’ at Saveur , these two have put together the modern day go-to cookbook. Brennan and Campion hit the nail on the head, speaking in an honest and helpful way while guiding readers through realistic expectations of weeknight planning and cooking. Anyone from those just starting to cook for themselves to newlyweds trying to find their culinary voice to mothers in a food rut will find Keepers a real keeper.” —Dorothy Cann Hamilton, Founder & CEO, The International Culinary Center “Do you need another book claiming to offer quick weeknight dinners? Well, you need this one. Keepers is highly focused—it’s dinner and dinner only, and not one of its recipes will set you back more than 45 minutes. At the same time, these two former Saveur editors make no compromises on taste or quality.” —NPR, Best Cookbooks of the Year “I’ve been flipping through Brennan and Campion’s great new not-too-fussy Keepers for out-of-the-box options. Tomato and Zucchini Gratin looks yummy, or—ooh!—Roasted Acorn Squash with Jalapeño-Lime Butter. . . . I might just have to try both.” — People “The best cookbook you’ve read all year.” —Joanna Goddard , Cup of Jo “Kathy and Caroline have filled Keepers with practical advice on everything from meal planning (when was the last time a cookbook reminded you to breathe?) to shopping with kids (don’t worry, it’s awful for them, too). They even give suggestions for families at different stages or with kids of different ages. But my favorite section is ‘Lifesavers,’ which is filled with versatile sauces—aka flavor bombs—that can be made ahead, kept in the fridge for up to a week, and make almost anything taste better. Genius.” — Cool Mom Picks “Along with pantry-stocking tips, weekly meal-planning guides, and essential tool checklists, they share recipes, which are, with no surprise because of the title of the book, keepers. These recipes are trusted family and personal recipes, infused with years of experience working in the culinary industry—and later the motherhood industry, too. They’re not just delicious, but they're also tested and proved to be easy and indispensable dishes for you to add to your recipe box, making them perfect for a weeknight meal.” — The Daily Meal Kathy Brennan is a freelance editor and writer. A winner of the Bert Greene and James Beard Journalism Awards, she was a long-time editor at Saveur , and also worked at Gourmet and Food Arts. Caroline Campion is a contributing editor at Glamour magazine and the creator of the award-winning food blog DevilAndEgg.com. She was also an editor at G ood Housekeeping, GQ, and Saveur . Excerpt. © Reprinted by permission. All rights reserved. HOW TO GET FROM MONDAY TO FRIDAY WITH YOUR SANITY AND KITCHEN INTACTPsych Yourself UpThere is a mom we know who is not what one might call a confident cook. About a year ago, she came by for a strong cup of tea and some gossip while the kids chased each other around the backyard. After the cups were emptied and the town scuttlebutt was exchanged, she looked at her watch and declared: '?Well, time to go home and burn the dinner.'? And she wasn't kidding. She was already anticipating utter failure even before turning on the stove. Was this fatalism? Realism? Both?We're the first to admit that cooking regularly'"or more accurately, having to cook regularly'"can be stressful and tedious. Even if you are someone who truly relishes cooking, there are likely days when you just want someone else to do it for you. Further complicating the issue is that cooking (particularly for those you love) isn't just a logistical feat'"an equation involving time, ingredients, budgeting, skill, and desire. It's also an emotional endeavor. You, the cook, are putting yourself out there. You are making something that will feed and nourish someone. How will they react? Will they chew mutely? Tell you that this is the most delicious pot pie they've ever eaten? Admit that they prefer Grandma's version? Clean their plates and ask for seconds? Or say something like, '?Tomorrow, let's just order in.'?Maybe they don't know it, but you will be waiting for some kind of (hopefully positive, but at the very least constructive) response. None of us should underestimate the importance of complimenting, or simply acknowledging someone's cooking. Just knowing that their efforts were appreciated can be enough to inspire the most reluctant cook to keep at it. Even seasoned home cooks and professional chefs puff up from a rave review.Our sense is that the aforementioned friend just needed some encouragement rather than a fire extinguisher. Maybe her doomsday attitude was the result of some unsuccessful or lackluster meals. Maybe she doubted her cooking abilities, or felt overwhelmed by the weeknight dinner rush. Sound familiar? We have since talked to many people who've admitted they have little faith in their cooking ability. For anyone who fits into this category, here's what we'd like you to know:• YOU ARE NOT ALONE. Every night of the week, there are countless cooks who are stumped by planning a menu, feel challenged at the stove, or grow weary just thinking about getting dinner on the table. Take heart in the power of numbers.• WHEN YOU'RE THE COOK, YOU'RE THE BOSS. Sure, you can prepare extra vegetables or a bigger salad for the vegetarian, or reserve some unsauced pasta for the picky eater, or leave the salmon off the plate of the fish hater, but don't turn into everyone's short-order cook.• START SIMPLY. Before you tackle osso buco, work on a brag-worthy vinaigrette. Move on from there.• EVERYONE MESSES UP. Keep calm, carry on, learn from your mistakes.• BREATHE. When things get stressful in the kitchen, take a deep breath, ask for help when you need it, and pat yourself on the back no matter how the meal turns out.• BE THE COOK YOU WANT TO BE. Just because you weren't tied to your grandmother's apron strings or were raised on frozen chicken nuggets doesn't mean it's too late to become an excellent home cook. Anyone who wants to do it, can. Just be determined, open-minded, and persistent.• FIND THE JOY. Cooking should be fun, empowering even. Put on your favorite music, pour a glass of wine, admire how a sharp knife slices through a ripe tomato, savor the aroma of caramelizing onions, congratulate yourself on how evenly you seared the pork chops. When you start to enjoy the process of cooking, everything else gets easier, too. Read more