…Bob, Meet Everyone.”  I admit it. I admit it. I love Rachel Ray’s cookbooks.  More importantly, I adore her book Rachel Ray’s Big Orange Book or better known as BOB by her followers.  I have probably  made around 30 recipes from the book since it was mailed to me from one of those annoying book clubs. I intended to send it back but then after flipping through the pages, I couldn’t help but use it as a spoon rest while I fixed a myriad of recipes from inside its tangerine colored cover.  Darn that enticing photo of Roasted Lamb Meatballs with Honey-Rosemary Polenta and Tangy Red Onion and Fire-Roasted Tomato Sauce. All I can say is, if you like quick meals that are super easy and very tasty but aren’t the best chef in the world, you should try this book.  I have a couple of her other books and don’t like them nearly as much because there is no rhyme or reason to the layout. Sometimes it is really hard to find recipes by category. Thankfully, BOB is well put-together with gorgeous full-color photos. The recipes are typically 30 minute with easily accessible ingredients.  I give this one a 9 out of 10.

I am a huge fan of the Pillsbury Classic Cookbooks that you can find in the checkout isle of your grocery store or by mail order. I would have to say that my favorite issue is the Brunches & Desserts issue from April 2001. I have made at least twenty plus recipes from this book and continue to make variations of the recipes every sunday. Being an advocate of sleeping late and having a breakfast/lunch meal to feed my family, these recipes give me inspiration to try new combinations of food without a lot of new editions to my pantry.

My favorite of all these recipes is a dish I made for my mother and grandparents right after I got the book, Spring Skillet Frittata. A beautiful display of small red potatoes, crisp asparagus, feta cheese and fresh basil in a fluffy cushion of eggs. I still make variations of this dish when I few veggie leftovers from the week that need to be used up. You can add what you like to this dish and serve it at any time.

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