Easy Does It: Smart Techniques and Simple Recipes for Stunning Food by Christine Flynn

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Notes about this book

  • averythingcooks on May 23, 2026

    Pepperoncini Braised Pork Shoulder [pg 166]: I used 2" cubes of boneless pork shoulder (ie no bone to include in the pot) and we enjoyed this flavourful braise with a big handful of chopped sweet peppers thrown in. I thickened the liquid with a cornstarch slurry and we ate this spooned over some cheesy jalapeno grits. This author really likes pickled pepperoncini and happily, so do we!

  • averythingcooks on May 01, 2026

    Melty Cheesy Pepperoncini Pull-Apart Rolls [pg 132]: I used fontina in place of the provolone & I had some thin slices of deli ham to use up, folding them to fit the slider buns. I added yellow mustard to the bottom bun & pulled a garlic/dill butter from the freezer. We enjoyed these hot little sandwiches with the chopped (home-canned) pepperoncini adding a bright burst of flavour to every bite.

  • averythingcooks on April 11, 2026

    Pepperoni Pizza Polenta [pg 147] This is a fun idea that uses a creamy pool of polenta as a base for pizza sauce, pepperoni + both mozzarella (no burrata to be found where I live) & pecorino. Next time I will include more toppings (ie sweet peppers, red onion & pepperoncini come to mind) but we certainly enjoyed it as written.

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  • ISBN 10 0735241627
  • ISBN 13 9780735241626
  • Published Mar 24 2026
  • Format eBook
  • Page Count 288
  • Language English
  • Countries Canada
  • Publisher Penguin Canada

Publishers Text

98 simple recipes with big personality that save time and money without sacrificing flavour or style.

In her third cookbook, Christine Flynn takes decades of restaurant experience and distills it into simple strategies that anyone can use to enhance their culinary repertoire and confidence. Easy Does It is about doing more with less. Less effort, less time, less fuss, and less waste. It's about knowing which corners are worth cutting in the pursuit of mouthwatering food—without sacrificing the joy that comes from eating visually stunning and delectable dishes.

Christine's cooking puts practicality first. She encourages us to start with a sauce when dreaming up our next meal because not only is a great sauce a springboard to creativity, it can make even the simplest of dishes stand out. Other strategies for streamlining everyday meals include pulling from the pantry when running to the store is beyond you, or celebrating the season's freshest produce by jazzing it up to create beautifully plattered dishes like Green Beans with Fried Lemon, Hot Honey, and Almonds. She brings a "breakfast for dinner" mindset to dishes like Skillet Eggs with Red Pepper Butter or Baked Eggs with Ham and Gruyère to keep weeknight dinners feeling achievable, invigorates leftovers by transforming dishes like Braised Beef with Vinegar and Peppers into a crowd-pleasing pan of crunchy, cheesy, and slightly spicy Braised Beef Nachos.

If you feel like you're in a bit of a rut, Christine’s knack for turning minimalist ingredients into maximalist results will bring creativity back to your cooking and transform your kitchen without adding a lot of effort. In Easy Does It, we see that mouthwatering deliciousness and efficiency really can coexist in the kitchen.

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