Cooking for Good Times: Super Delicious, Super Simple by Paul Kahan and Rachel Holtzman

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Notes about Recipes in this book

  • Grains with blood oranges, walnuts, and chicories

    • Astrid5555 on February 29, 2020

      What a pleasant surprise! Perfect winter salad for a dinner party, got rave reviews. Used wholewheat giant couscous for the grains and a mix of navel and blood oranges, went light on the chicory, walnuts added a nice crunch.

  • Salumi or grilled sausage with summer squash, carrots, and green sauce #2

    • jenmacgregor18 on November 12, 2019

      Because I find cumin to be a bit strong usually, I reduced it in the green sauce to 1T from 2T, which I would do again in future. And for the salad used zucchini, finger lakes white wine sausage & kasekrainer. I preferred the thinner slices of veg from my peeler, than the ones produced by my mandoline. Altogether, this is a great combo and I'll definitely make it again.

  • Charred market peppers with pickled feta

    • jenmacgregor18 on October 29, 2019

      Very addictive. I could make a meal out of this alone. I used mixed bell peppers & hungarian wax peppers. Note: Feta needs to marinate for at least 1 hour ahead of time. Because I'm lazy and there's already vinegar added to the peppers, next time, I may not pickle the feta; but just add to the peppers and vinegar, mint & aleppo to taste.

  • You pick a vegetable! (with olive oil, anchovies, and hard cheese)

    • jenmacgregor18 on November 06, 2019

      I chopped the anchovy in small pieces so I wouldn't get too big a bite. And used, celery, fennel & radicchio & grana padano. a great balanced salad. None of the flavors overwhelmed; all worked well together. The more I ate it, the more I liked it. Very good. I really like the possibilities of this with all other options too.

  • Salmon escabeche

    • jenmacgregor18 on October 26, 2019

      Easy to put together and it works really well. Delicious. This is one of those dishes that is more than the sum of its parts. D & I both loved it.

  • Jonathan Waxman's no-recipe chicken stock

    • jenmacgregor18 on May 28, 2020

      I kinda sorta followed this when recently roasting a turkey. Used Serious Eats methodology for roasting a turkey in parts (along with dry rub) - so I had the back, giblets, neck & wings available prior to cooking. Just threw them in a pot of water with carrots onions and celery and let simmer around 12 hours. So much better than simmering for a few hours, where I usually have to boost the flavor with bouillon. This made for the best flavored stock ever, which made the best turkey gravy, ever. And very hands off.

  • Brined and braised pork shoulder

    • jenmacgregor18 on June 08, 2020

      The brine was simple and quick to put together. My piece of pork shoulder was smaller, so I got away with a smaller pot in the fridge for the overnight brine. Since it was during the week, I ended up cooking in a crockpot on low for about 8 1/2 hrs. It was tender; but not falling apart. This was a very easy, mostly hands-off recipe and it turned out great. D, who doesn't say much about new recipes, said it was really good. I want to try the version with kielbasa & collard greens next.

  • Pick a steak, marinate, sear, baste, and finish

    • jenmacgregor18 on January 06, 2020

      Only did a 1 lb, 1" thick steak. used oregano w/ avocado oil. The procedure is simple. I seared steak for minimum time (4 min) on each side, flipped & basted & put in 375 oven for only 4 minutes. It was over done for my taste, temping at 149. It had very little pink in middle. Maybe because I only did 1 steak? However, it was quick and smelled & tasted very good. So, next time I might just sear on one side for 4 minutes & then flip, baste & put in oven.

  • Seed crackers

    • leighwhit25 on December 30, 2019

      These were so delicious and so easy. Will be made many times!

  • Charred eggplant, smoked mozzarella, and hot honey pizza

    • bwhip on October 29, 2019

      Excellent, unusual pizza. The hot honey really puts it over the top. We used regular (fresh) mozzarella rather than smoked, and chose Calabrian chiles for the honey. We make a lot of pizza at home, and wanted to try something different than our usual rotation of favorites. We’ll make this one again.

  • Honey-roasted winter squash and kale pesto pizza

    • bwhip on October 29, 2019

      Excellent, unusual pizza. Great flavor mix, and the lemon-kissed arugula kept it light and fresh tasting. We make a lot of pizza at home, and wanted to try something different than our usual rotation of favorites. We’ll make this one again.

  • Summer squash, fresh mozzarella, and chile oil pizza

    • sosayi on April 19, 2020

      I used summer squash in place of zucchini and left out the arugula topping (just what I had on hand). But the Garlic-Chile Oil for the topping is what really makes this, anyways. SO so good and easy. I used it on another pizza, too, and will repeat this idea in the future.

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Reviews about this book

  • Kitchn

    ...is all about making entertaining more accessible and “low-stress.” He achieves this with mix-and-match recipes, providing ways for readers to customize each to their liking.

    Full review
  • ISBN 10 0399578587
  • ISBN 13 9780399578588
  • Published Oct 15 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Lorena Jones Books

Publishers Text

Celebrated chef Paul Kahan's patented system and 80 recipes for cooking family-style platters of rustic, high-flavor food with ease.

This cookbook is the answer to the question that Chicago chef Paul Kahan gets all the time when he's hosting friends and family at home: how does he produce platters piled with awesome food while everyone--including him--is talking and having a jolly good time? Paul Kahan is the master of impressive yet relaxed family-style cooking and his tricks are all here. First, master a repertoire of 12 core tactics (roast some roots, cook some grains, make some dough, roast a whole fish, braise a pork shoulder, and seven other basics) and you have a dozen ways to make a great meal. Next, change-up the supporting ingredients and you have six or more easy ways to fill your platter. Last, open two bottles of pretty good wine (Kahan includes recommendations for easily accessed wines), fill everyone's glasses, and enjoy the fun while you finish getting the meal on the table. With approximately 80 recipes, ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Charred Cauliflower and Oranges and to Steak with Radicchio, Honey-Roasted Squash, and Pumpkin Seed Pesto, plus more than 125 inspiring photographs, Kahan's approach becomes a mix-and-match template that is sure to make hosting more relaxing.


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