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Sweet on Texas: Loveable Confections From the Lone Star State
by Denise Gee Robert M. PatrickThis tantalizing tome features a hearty helping of must-eat recipes and must-meet dessert devotees, garnished with their fascinating stories. Learn about local Texan bakeries, the youngest pastry chef in the state, and the proper way to organize a Southern cookie swap. Divided into four tasty Texas regions, this cookbook features the big flavors of sweet treats like Deep Chocolate Meringue Pie, Citrus-Kissed Fig Ice Cream, Deep-Fried Coca-Cola, and Sweet Pineapple Tamales. With more than 60 classic and brand spankin' new recipes for cakes, cookies, puddings, cobblers, ice cream, pies, and pastries, Sweet on Texas is a sugar-coated tour through the culinary wonderland of the Lone Star State.
Sweets on a Stick
by Linda VandermeerWhat's better than dessert? Dessert on a stick! And now kids can get in on the fun with these scrumdiddlyumptious dessert recipes!Whether it's cake pops or candied fruit, this book offers a variety of treats to satisfy everyone's sweet tooth such as:Mini Boston Cream PiesFudge Blasted Brownie BitesGooey Caramel Candy ApplesDeep Freeze Chocolate BananasWith full-colour photos and step-by-step instructions, this book is guaranteed fun for the whole family.
Sweets on a Stick
by Linda VandermeerWhat's better than dessert? Dessert on a stick! And now kids can get in on the fun with these scrumdiddlyumptious dessert recipes! Whether it's cake pops or candied fruit, this book offers a variety of treats to satisfy everyone's sweet tooth such as: Mini Boston Cream Pies Fudge Blasted Brownie Bites Gooey Caramel Candy Apples Deep Freeze Chocolate Bananas With full-colour photos and step-by-step instructions, this book is guaranteed fun for the whole family.
The Swing!: Lose the Fat and Get Fit with This Revolutionary Kettlebell Program
by Tracy ReifkindJoin the kettlebell revolution and swing your way into a fitter, trimmer body—one you’ll keep forever. Self-made fitness guru Tracy Reifkind has a self-made physique, working off 120 pounds after harnessing the extraordinary power of kettlebells (as featured in Timothy Ferriss’s The 4-Hour Body). Now, Tracy delivers a power-packed exercise, diet, and lifestyle program for rapid but sustainable weight loss: The Swing! Reifkind’s program promises dramatic results in just two half-hour sessions each week—that’s just four hours a month! There are no gimmicks here: Reifkind offers strong coaching on developing a winning mindset and a protein-focused, transformational eating plan, and reveals the evidence of her own low-cost, no-gym-membership success story. The Swing! packs the power to teach, to inspire, and to help you break through to your real, ideal body.
Taco USA: How Mexican Food Conquered America
by Gustavo ArellanoNationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents an entertaining, tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity in el Norte. In the tradition of Bill Buford's Heat and Calvin Trillin's The Tummy Trilogy, Arellano's fascinating narrative combines history, cultural criticism, personal anecdotes, and Jesus on a tortilla. When salsa overtook ketchup as this country's favorite condiment in the 1990s, America's century-long love affair with Mexican food reached yet another milestone. In seemingly every decade since the 1880s, America has tried new food trends from south of the border--chili, tamales, tacos, enchiladas, tequila, bacon-wrapped hot dogs, and so many more--loved them, and demanded the next great thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to frozen margaritas and ballpark nachos. It's a little-known history, one that's crept up on this country like your Mexican neighbors--and left us better for it. Now, Taco USA addresses the all-important questions: What exactly constitutes "Mexican" food in the United States? How did it get here? What's "authentic" and what's "Taco Bell," and does it matter? What's so cosmic about a burrito? And why do Americans love Mexican food so darn much? Tacos, alas, sold separately.
Tacos, Tortas, And Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez JJ Goode Todd ColemanDiscover the flavors of Mexican street food in your own kitchenAmericans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast. Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas. Author Roberto Santibañez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and ManhattanSantibañez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alikeWhile the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.
The Tailgater's Cookbook: More Than 90 Winning Recipes—and a Truckload of Tips—for Your Party in the Parking Lot
by David JoachimThe author of A Man, a Can, a Plan offers a &“comprehensive guide to cooking on asphalt&” with &“tailgate-specific advice that makes this book a champ&” (Publishers Weekly). The time-honored tradition of tailgating has evolved far beyond burgers and beers before a big game. When pickup trucks come with built-in grills and coolers, elaborate portable smokers, and gas-powered blenders, the serious tailgater needs the cooking secrets and mouthwatering menus to match. In The Tailgater&’s Cookbook, David Joachim brings his no-nonsense know-how to the stadium with ninety creative, irresistible recipes to prepare ahead or at the stadium. Recipes include everything from simple appetizers to impressive grilling options to sophisticated desserts. From Brats in Beer, favored at Chicago&’s Soldier Field, to Swordfish Steaks with Pineapple Relish, enjoyed in Seattle, to David&’s version of the quintessential New York favorite, Grilled Pizza, the recipes in The Tailgater&’s Cookbook can be enjoyed at the Daytona 500 or at home on Super Bowl Sunday. Your new game-time favorites include Rum and Cardamom Pork Chops, Beef and Black Bean Chili, Memphis-Style Babyback Ribs, and so much more. Studded with checklists, trivia, parking lot etiquette, menus, and sources, The Tailgater&’s Cookbook is the go-to guide for any informal outdoor (or even indoor) gathering.
Take It Off, Keep It Off: How I Went from Fat to Fit . . . and You Can Too -- Safely, Effectively, and Permanently
by Paul Pj" JamesA personal trainer and former runway modelOCOs proven fitness and nutrition program for permanent weight loss and his story of intentionally gaining and losing 100 poundsa
Tales From a Zen Kitchen
by Florencia CliffordI have learned to notice the splendour of life even in the slimiest of creatures. I have found beauty in what I used to perceive as ugly. Slowly I have learned to love that which is difficult to love, both in myself and in others. Florencia Clifford is a zen cook. In this evocative and powerful book, we move seamlessly from Buddhist retreats in an isolated farmhouse in mid-Wales, to the hills of Florencia's childhood in Argentina, and back again. She describes her experiences in sensual detail: the subtle and magical shifts in herself, the seasons, and the people around her. Along the way, she shares her insights and many delicious vegetarian recipes. This is a journey of cooking and healing, taking us into a deep and luminous understanding of the food she prepares, and of the world around us. It tells of the growth of love, as the author learns to care for all beings, including the slugs in the title. This book features twenty original illustrations by artist Michaela Meadow.
Talking with My Mouth Full: My Life as a Professional Eater
by Gail SimmonsWhen Top Chef judge Gail Simmons first graduated from college, she felt hopelessly lost. All her friends were going to graduate school, business school, law school . . . but what was she going to do? Fortunately, a family friend gave her some invaluable advice-make a list of what you love to do, and let that be your guide. Gail wrote down four words:Eat. Write. Travel. Cook.Little did she know, those four words would become the basis for a career as a professional eater, cook, food critic, magazine editor, and television star. Today, she's the host of Top Chef: Just Desserts, permanent judge on Top Chef, and Special Projects Director at Food & Wine magazine. She travels all over the world, eats extraordinary food, and meets fascinating people. She's living the dream that so many of us who love to cook and eat can only imagine. But how did she get there?Talking with My Mouth Full follows her unusual and inspiring path to success, step-by-step and bite-by-bite. It takes the reader from her early years, growing up in a household where her mother ran a small cooking school, her father made his own wine, and family vacation destinations included Africa, Latin America, and the Middle East; through her adventures at culinary school in New York City and training as an apprentice in two of New York's most acclaimed kitchens; and on to her time spent assisting Vogue's legendary food critic Jeffrey Steingarten, working for renowned chef Daniel Boulud, and ultimately landing her current jobs at Food & Wine and on Top Chef. The book is a tribute to the incredible meals and mentors she's had along the way, examining the somewhat unconventional but always satisfying journey she has taken in order to create a career that didn't even exist when she first started working toward it. With memorable stories about the greatest (and worst) dishes she's eaten, childhood and behind-the-scenes photos, and recipes from Gail's family and her own kitchen, Talking with My Mouth Full is a true treat.
Tart It Up!: Sweet and Savoury Tarts and Pies
by Eric LanlardPies and tarts are the ultimate comfort food. Whether sweet or savoury, elegant or hearty, they are great for relaxed entertaining, family get-togethers and even weekday suppers. In this irresistible book Eric Lanlard, AKA Cake Boy, demonstrates how to make the best pastry and shares his favourite recipes for sweet and savoury tarts and pies. His recipes include classics with a twist plus ideas inspired by his travels, using deliciously imaginative flavour combinations. In the first part of the book, Pastry Basics, Eric shares his professional expertise and provides step-by-step instructions for making every type of pastry - shortcrust (sweet and savoury), puff, almond, chocolate and brioche. There is a wealth of helpful baking hints to ensure a great bake every time.Savoury Tarts & Pies features such classics as a 'Proper' Quiche Lorraine and a Cider and Pork Pie plus attention-grabbing treats including Fig, Lardon and Dolce Latté Tart and Lamb and Moroccan Spice Pie. The chapter ends with a selection of quick bakes using ready-roll pastry (for when time is short) and a delicious collection of accompaniments including salsas, chutneys and vegetable side dishes.Sweet Tarts & Pies will bring some of Eric's trademark glamour to the dessert course - including a Strawberry Tart 'Royal', Exotic Fruit Meringue Crumble Pie and an Apricot, Honey and Pistachio Tart. Sweet pies include an Old-fashioned Apple Pie, Ginger Pear Frangipane Pie and a Classic Blueberry Pie. Once again there is a selection of quick bakes for desserts in a dash and a choice of accompaniments, including flavoured creams, spiced fruits and the perfect Crème Anglais.With foolproof recipes for tarts and pies that look and taste great, this wonderful book is a great way to bring some of Eric's culinary magic into your kitchen every time you bake.
Taste: What You're Missing
by Barb StuckeyWhether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others. Now, in Taste What You’re Missing, the first book that demystifies the science of taste, you’ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it. A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating—for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As Stuckey explains how our five senses work together to form “flavor perceptions,” she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Stuckey also provides eye-opening experiments in which you can discover your unique “taster type” and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You’ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results. Taste What You’re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You’re Missing, a calorie-free way to get more pleasure from every bite.
Taste Buds and Molecules: The Art and Science of Food and Wine
by Francois ChartierWhat's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling?In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Taste Buds and Molecules
by François ChartierThis award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.
Taste, Memory / Forgotten Foods, Lost Flavors, and Why They Matter
by David BuchananTaste, Memorytraces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor. In Taste, Memoryauthor David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. InTaste, MemoryBuchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity. Taste, Memorybegins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.
A taste of... Bake Me I'm Yours… Cupcake Fun
by Carolyn WhiteFive baking projects from Carolyn White's Bake Me I'm Yours . . . Cupcake Fun. Be inspired by these fun collections of cupcakes, with designs including playful puppy faces, mooing cows, aliens, pop idol singers and their microphones, and wicked pirates and their buried treasure!
A Taste of . . . Bake Me I'm Yours . . . Sweet Bitesize Bakes: Fun Baking Recipes for Over 25 Tiny Treats (Bake Me I'm Yours . . .)
by Sarah TrivuncicOver twenty-five big ideas for pretty little cakes and pastries from Maison Cupcake founder Sarah Trivuncic. With this gorgeous little book, you will learn how to bake miniature versions of your best-loved desserts, confections, patisserie, and sweet treats with easy-to-follow recipes and expert instructions for essential cake decorating techniques. Discover how to adorn pastries, cupcakes, and cookies with sugarcraft embellishments and fondant icing for stunning results, and how to whip up tasty fillings and toppings, from buttercream and chocolate ganache to marshmallow fluff, lemon curd, and crème patissière. The compact size and gorgeous photography will make it easy for you to choose a pastry or cake design and get baking and decorating straight away, whether you are an experienced cake decorator or a complete beginner! Inside Bake Me I&’m Yours . . . Sweet Bitesize Bakes, you&’ll find delicious recipes and treats for every occasion, including: · Banana whoopie pies · Choux pastry · Fondant fancies · French macarons · Gingerbread cookies · Cupcakes · Madeleines · Mini meringues · Mini pavlovas · Red velvet cakes · Sweet pastry · Vanilla sponge cakes . . . and many more!
Taste of Home: Cooking School Cookbook
by Taste Of HomeNo matter what you crave, cook it with confidence with taste of Home Cooking School Cookbook! Whatever your skill level in the kitchen, you will learn step-by-step techniques and discover new favorites with more than 400 best loved recipes and over 600 full-color photos from our expert instructors. Create a memorable game-day-get-together with nacho dip, hot wings and yummy pizza. Master the grill with succulent ribeyes, monster stuffed burgers and a whole salmon fillet that's a real showstopper. Whip up sumptuous holiday meals with all of the trimmings from citrus-rosemary rubbed turkey with artichoke stuffing to chipotle sweet potatoes and caramel apple trifle. The Taste of Home Cooking School Cookbook features delicious dishes from breakfast to lunch to dinner and including dessert, of course.Sample recipes include: Eggs Benedict Casserole Brie Phyllo Cups Sweet-Tangy Wings French Onion Soup Lemon Chicken Tortellini Taco Lasagna Roasted Chicken with Oyster Stuffing Sizzling Ancho Ribeyes Creamy Parmesan Spinach Chocolate Mousse with Cranberry Sauce Easy Grasshopper Ice Cream PieContemporary topics are comprehensively explored with techniques ranging from simple basics to true wow-factor recipes. Each recipe has been tasted and reviewed in the Taste of Home test kitchen, plus there are over 140 practical, proven tips from our Cooking School experts--so you'll enjoy perfect results every time.
Taste of Home Bake Sale Favorites Mini Book
by Taste Of HomeBring on the wow! With this collection of 134 favorites, you'll make memorable bake-sale treats everyone will love!Inside, you'll discover...*Special cupcakes for every season *Crunchy, addictive snack mixes *Cute cookie and cake pops *Holiday-themed delights *Spectacular candy bars, lollipops, truffles and more *Exciting takes on crispy bars *120 full-color photosDozens are ready in minutes and use just a few ingredients. Share the joy of fresh-baked fun!
Taste of Home Best Loved Recipes
by Taste Of HomeReal recipes from real home cooks--they're what make Taste of Home one of America's most popular--and most trusted--names in home cooking. Over the years, we've featured tens of thousands of recipes in our magazines and websites. But what makes this book so special is that it features not just great recipes. Not just award-winning recipes. These are our best-loved recipes: The ones that conjure up heavenly aromas, that bring you back to Sunday dinner tables, summer picnics and holiday parties, that call vividly to mind the special cooks who made them. The ones that make you close your eyes, smile and say, "Mmmmm!"They're all here--cook-off winners and bake-sale favorites, must-have comfort foods and secret family recipes, regional specialties packed with flavor and style. This collection contains 1,485 of the most requested, most beloved dishes, all submitted by Taste of Home readers. Recipes for all occasions are included from Blueberry Cheesecake Flapjacks to Caramel Apple Bread Pudding, mouthwatering main dishes from Creamy Seafood-Stuffed Shells to Chicken with Rosemary Butter Sauce, and delicious dessert recipes from Magnolia Dream Cheesecake to Chocolate Ganache Tarts.Here's what else is included: · Top 100 favorites recipes· Prep/Cook Times· Recipe comments from our web community· Everyday ingredients· Easy-to-follow directions· How-to photos· Cooking tips· 26 chapte
Taste of Home Farm Fresh Favorites
by Taste Of HomeNow fresh-picked flavor can be part of every meal you serve with this beautiful Taste of Home Farm Fresh Favorites Cookbook. With 300+ recipes for the most popular produce including corn, tomatoes, peppers, apples, berries and much more plus methods for freezing and canning to help help you preserve its goodness, this book will help you get more nutritious, healthy vegetables and fruits into your meals and help you save money by preserving them yourself.Recipes Include: Fresh Strawberry Pie Cheese Tortellini with Tomatoes and Corn Watermelon Salsa Asparagus Chicken Fajitas Strawberry-Basil Vinegar Cherry Almond Preserves Rhubard Marmalade Homemade Canned Spaghetti Sauce Asparagus Leek Soup Zuchinni Pizza Crust
Taste of Home Fast Fixes with Mixes New Edition
by Taste Of HomeThis unique book contains 355 delicious recipes from home cooks. With the aid of store-bought mixes and seasoning packets sensational meals home-cooked meals can be made with a minimum of kitchen prep time and effort.Recipes Include: Italian Sausage Bread Light 'n' Crispy Waffles Black Forest Cake Chicken 'n' Biscuits Creole Shrimp & Rice Puffed Pizza Casserole Dreamy Creamy Peanut Butter Pie Buttery Almond Green Beans Easy Spanish Rice Ranch Pretzels
Taste of Home New Church Supper Cookbook
by Taste Of HomeWith the Taste of Home New Church Supper Cookbook you'll never be at a loss when it comes to contributing a potluck dish. Discover more than 340 recipes (and 200+ recipe photos) for appetizers, brunch specialties, main dishes, casseroles, side dishes, salads and more. You'll even find specialty chapters for feeding crowds of 40 or more, slow cooker sensations, and holiday fare, as well as specially marked recipes that can be prepared in about 20 minutes or less. Never worry about what to take to a covered-dish dinner again!Each chapter opens with inspirational scripture or a friendly, nostalgic mealtime blessing. AppetizersThank you for the food we eat, thank you for the friends we meet. Thank you for another day, to pass your love along the way. Amen. Comforting CasserolesFor food that stays our hunger, for rest that brings us ease, for homes where memories linger, We give our thanks for these. Slow Cooker FavoritesCount your blessings, name them one by one;Count your blessings, see what God hath done. Breakfast & BrunchNow I awake and see the light; the Lord has kept me through the night. To You I lift my voice and pray that You will keep me though the day. Sides & SaladsGod our Father, Lord and Savior, thank you for your love and favor. Bless this food and drink we pray, and all who share with us today. Hearty Main DishesLet us thank God for food when others are hungry; for drink when others are thirsty; for friends when others are lonely. Amen. Soups & SandwichesTo God who gives us daily bread, a thankful song we raise. We pray that God who gives us food, will f
Taste of Home Shop Smart & Eat Great
by Taste Of HomeIncreased food prices got you down?Have no worries--this 256-page book is pakced with over 403 satisfying and economically sensible recipes that will delight your family's palate without breaking your budget. Includes tips on how to freeze ahead for heat-and-eat meals throughout the week and how to stretch those leftovers, as well as shopping tips.This homestyle, full flavored collection includes: Breakfast & Brunch Beef Pork Poultry Fish & Meatless Planned Overs Freezer Pleasers Sides Breads DessertsRecipes are shared by cooks from across the nation and have been tested and approved in the Taste of Home test kitchens.
Taste of Home Soups
by Taste Of HomeDiscover more than 320 beloved recipes for this chill-chasing comfort food with Taste of Home Soups. Cook up delicious one-pot meals, save time and money, and get your family to eat more veggies! Enjoy masterful shortcuts that give you homemade meals fast, or prepare old-fashioned from-scratch favorites like Chicken 'n' Dumpling Soup and New England Clam Chowder. Perhaps best of all, you'll enjoy effortless, lunch box-perfect meals as you savor the delicious leftovers! Recipes Include: Quick Italian Wedding SoupVegetarian ChiliClassic Cream of Asparagus SoupSteak SoupMicrowave MinestroneCurried Pumpkin Apple SoupTomato BisqueChicken 'n' Dumpling SoupEmily's Bean SoupConfetti Chowder