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NEW YORK TIMES BESTSELLER
Enjoy family-friendly recipes that are ready in no time, when you’ve got no time, from New York Times bestselling author, online phenomenon, and TV star Ayesha Curry.
- Mushroom Tacos with Avocado Crema
- Hot Honey Chicken Sandwiches
- Crab Bucatini
- Sheet Pan Pork Chops
- Guava Ginger Ice Cream
- Spicy Margaritas, and more
From the Publisher
When I began writing my first cookbook, The Seasoned Life, life was so different. I was a mom of two girls, I’d truly just begun my career, and I was 26
I was never sleepy, never had too much to do, and always had the flexibility to cook whatever I wanted, whenever I wanted, without time constraints.
Meal time to us these days definitely still looks like pouring a generous glass of wine while I cook, but the logistics are slightly different. I mean, we blinked and suddenly there were three children! That’s six legs, six arms, three heads, sixty fingers and toes (by the grace of God), and three very different personalities (who Stephen and I both love equally).
I also began my journey as an entrepreneur, started my business Sweet July, and opened four International Smoke restaurant locations in two years!
In the midst of all of that, I still have this desire to nurture my family through food. That precious time together is not something I ever want to fall to the bottom of life’s to-do list. But these days, I need recipes that are still full of life and flavor but take a fraction of the time to make. I’ve tried to give that to you.
This drink takes me back to my (now) sister-in-law Callie’s bachelorette party in Jamaica. Our giant tumbler cups were filled day-round with a version of Jamaican Mama, and I wouldn’t have had it any other way! It literally tastes like a tropical explosion. So, if you can’t get away for vacation, just yet make this drink, take a sip, close your eyes, and escape.
CARIBBEAN LOBSTER ROLLS
I love when you can take a trip to the islands without using your passport. These rolls have that transportive quality! To give them a little island flavor, I add a hint of curry powder to the lobster; some celery and finely diced green apple provide crunch and sweetness.
MUSHROOM TACOS WITH AVOCADO CREMA
I developed this recipe for my dear sister-in-law Lala, a committed vegan. While the tacos aren’t completely vegan as-is, they can be with an uber-simple swap of coconut or cashew yogurt for the Greek yogurt, and they can be gluten-free if you use tamari in place of soy, and corn tortillas instead of flour. I know she and Snoh Snoh (my niece) will love these tacos for years to come.
RASTA PASTA RELOADED
I love this recipe because it’s totally fusion and extremely comforting. My Aunty Donna first made it for me and I’ve since tried my best to re-create her classic. Back in Canada, everyone requests it from her. So much of the food I ate growing up had elements from all over the world on one plate, and this pasta is a perfect representation of that! You’ve got the taste of the islands with the jerk seasoning, curry, and peppers, and you’ve got a heavy Asian influence from the soy and sweet chili sauces.
PINEAPPLE CHICKEN THIGHS with Spiced Turmeric Cauliflower
I love bone-in, skin-on chicken thighs because they roast in a fraction of the time it takes to cook a whole chicken and the dark meat is flavorful and juicy. The gingery pineapple mixture is a nice complement to the spiced meat; just keep an eye on it as it bakes and if it’s getting too caramelized before the chicken is cooked through, you can lower the oven temperature slightly. The cauliflower roasts in the oven alongside the chicken, making this an easy, complete supper to pull off on a weeknight.
POACHED HALIBUT with Champagne Beurre Blanc
The first time I served this meal to guests, I got a collective “OMG, mmmm,” followed by the silence that tells you everyone’s really enjoying what you’ve made. I knew I had to include the recipe in this book. This dish is a tad bit elevated, so I probably wouldn’t make it for a weeknight meal, but I think it’s nice to have some special dishes for when there’s cause to celebrate.
The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do