Recipes from Pure Simple Cooking

Pure Simple Cooking

Pure. Simple. Fresh.

This is the mantra of award-winning cookbook author Diana Henry. With a few core ingredients in your cupboard, you can transform humble staples, such as sausages, potatoes, and summer berries, into something special. Henry shows busy home cooks how to make no-fuss meals with an appealing mix of recipes inspired by her travels in southern France, Scandinavia, Italy, North Africa, Greece, and other regions.

More than 150 foolproof recipes, such as Pacific Lime Chicken, Seared Tuna with Avocado Salsa, Zucchini with Ricotta, Mint, and Basil, and Grilled Apricots with Blackberries and Mascarpone, offer casual but memorable dishes for creating convenient weeknight meals or entertaining friends on weekends. Fruit and vegetable recipes are organized seasonally, making it easy to feature fresh produce in your cooking.

With its relaxed approach to making dinner accessible and inspiring, Pure Simple Cooking embraces the truth that good food is often best cooked simply.

A pile of pain perdu, or French toast, dusted with powder sugar, topped with creme fraiche and raspberries

Pain Perdu ~ French Toast with Raspberries

This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.

  • Quick Glance
  • 30 M
  • 30 M
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Zucchini with Ricotta, Mint, and Basil

Zucchini with Ricotta, Mint, and Basil

Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.

  • (1)
  • 25 M
  • 25 M
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