Reading · What To Cook When You Don't Feel Like Cooking

Thank you so much to everyone who preordered a copy of Make It Fast, who will be attending a book tour event, and/or has told a friend about this book (or this newsletter, which led to the cookbook!). Make It Fast wouldn’t exist without this community, and I am SO EXCITED for you to finally have this new collection of recipes.

A few of you have already gotten your books (actually a lot of you, lol — some stores mailed them out early?!) and seeing pics of these dishes in your own homes is surreal. It feels like just yesterday I was hugely pregnant with Tavish, turning in the first draft of this manuscript!

1 base recipe (smoky black beans) + 5 ways to serve them — find it on page 74!

Before we get to the first recipe, I break down the “notes” code on page 16, walking you through what the many, many notes that accompany each recipe mean, like “bulk it up” (how to make the meal more filling if you’re extra hungry or want to stretch it to feed more people) and “riff” (how to take the OG recipe and turn it into a fresh dinner). They’ll feel very familiar to you newsletter readers!!!

From there, I walk you through the pantry, fridge, and freezer staples that I recommend keeping in stock — with a properly stocked kitchen, you’ll only need to buy a few fresh ingredients for each recipe! I also share “17 things that will make cooking easier” on page 24, like how to hold your knife properly and three unspoken recipe-reading rules.

You can then flip to page 258, where you’ll find the recipes organized by mood — from “you cannot be bothered to chop a single thing” to “you’re feeling especially healthy” to “you have ground meat in the freezer.” Find a recipe that you have most (or maybe all?!) of the ingredients for already, and dive in!

If you have 15 minutes, cook the flank steak with elote salsa pictured above (page 52).
If you have 30 minutes, cook the sheet pan summery lemon oregano chicken and squash (page 94)
If you want a “walk away” low-and-slow-cooking dinner, cook the easiest-ever shredded beef five ways (page 222). I’d freeze some of it, make the crispy beef tacos the first night, and the garlic-soy beef bowls the second night. Weeks later, I’d thaw the frozen portion and make the pasta with meat sauce!

make it fast is officially OUT IN THE WORLD

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