Home Cooking with Kate McDermott by Kate McDermott

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Notes about Recipes in this book

  • Scrambled eggs with curry, avocado, and goat cheese

    • vickster on October 21, 2018

      A delicious, easy breakfast. I never would have thought of making scrambled eggs with curry powder, avocados and goat cheese. But I loved this and it probably will be a regular breakfast for me.

  • Almost hummus

    • PQPantry on February 28, 2019

      Soaked garbanzo beans for 6 hours then cooked in instant pot (didn’t do an overnight soak). Followed the recipe from this point on. Tasty, made for a nice nibble with gluten free crackers before dinner.

  • Black bean chili

    • vickster on January 30, 2019

      Very good black bean chili. I added a little ground beef and cooked in my Instant Pot. Then served with sweet onion and jack cheese. Delicious

  • Chicken soup

    • vickster on January 09, 2019

      Deliciously homey and comforting chicken soup.

    • MollyB on March 19, 2019

      Very good, simple chicken soup. Loved the parsnips.

  • My grandmother's oven-baked beef stew

    • vickster on April 09, 2020

      Best beef stew I ever made! I think braising in the oven in a Dutch Oven makes the difference. Since there is just me, I made a half recipe with 1 lb. steak tips.

  • Chicken thighs baked in a pie

    • MollyB on November 05, 2020

      Pretty good, but I've had other meat pie recipes that were more successful (particularly those from Ken Haedrich's Dinner Pies or his The Harvest Baker). I used Italian sausage since that was what I had on hand, but I think a milder pork sausage or ground pork would have been better. I also used store-bought stock and it made the pie a bit soggy on the bottom - a gelatinous homemade stock would probably have worked better. So some of my issues with the pie were ingredient decisions where alternate ingredients might have improved the pie, but I'm not sure I'll make this recipe again.

  • Easy cheesy rice and beanies

    • MollyB on January 07, 2019

      Very good, and a nice way to use up leftover rice and bits of cheese. Great for a late-in-the-week weeknight dinner. I used some leftover mixed grains (wild rice, brown rice, quinoa) and canned beans, and it worked fine. The dry mustard is a nice touch, livening up what could otherwise be a somewhat bland (though tasty) dish.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Kate McDermott shares her everyday recipes for easy, quick and delicious meals.

    Full review
  • ISBN 10 1682682412
  • ISBN 13 9781682682418
  • Published Oct 16 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Countryman Press

Publishers Text

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Satisfying, mainly one-dish meals from the author of Art of the Pie

When she isn’t making pie, Kate McDermott has people to feed. From roasted chicken and veggies for Sunday supper to batches of hearty soup to reheat when there’s no time to cook, this practical cookbook focuses on staple recipes for people who aren’t looking for a part-time job in the kitchen. Using ingredients that can be found in any supermarket and techniques that every home cook needs, McDermott shares tasty and repeatable meals for friends and family. Her healthy, affordable, and delicious recipes include:

  • Mexican Baked Eggs
  • How to Roast a Chicken
  • Easy Cheesy Rice and Beanies
  • Kitchen Sink Cookies

Like those in Art of the Pie, these recipes are accompanied by moving stories from anecdotes of single motherhood to building a home in the foothills of the Olympic mountains. Andrew Scrivani’s stunning photographs appear throughout.

60 color photographs

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