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"Recipes for cooking with pleasure"

Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Do the work. Slow down. Eat outside. Invite people over. Don't be afraid of food.

Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her stay present in her kitchen. Each of the chapters in The Homemade Kitchen grows from one of these principles and, together, they create a blueprint for changing the way we experience the kitchen and how we relate to the work of cooking.

The recipes in The Homemade Kitchen are delightful to make and fit for every occasion. They include new staples like goat cheese, kefir, and kimchi, among dozens more, plus recipes for using them. Think: Chèvre Cheesecake with Mint and Berries, Kefir Banana Cake, a kimchi quesadilla. Here, too, are recipes you'll be inspired to try such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl;” Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and treats such as Cinnamon Swirl Bread, Baked Apples with Maple Ice Cream, and Summer Trifle made with homemade pound cake and whatever berries are ripest.