Find your cooking style through 110 approachable and innovative plant-forward recipes from social media storyteller and food influencer Justine Snacks. To her audience, Justine Doiron is known for her love of vegetables, beans, bread, and farmers’ markets. She was a beginner cook who turned her hobby into a creative outlet and discovered her cooking style along with the confidence to cook intuitively and adventurously with the flavors and ingredients she loves.; Here she shares plant-forward recipes for;salads, snacks, vegetables, breakfasts, seafood and tofu, plus beans (of course), sweets, and breads, and as well as things to eat Recipes include: Baked Kale Salad with Chili Quinoa Brown Butter Tahini on Any Noodle Parmesan-Crusted Butter Beans Tofu Cutlets with a Bright, Summery Salad Boyfriend Salmon Basil Cucumbers with Slightly Sweet Peanuts Butternut Squash Grilled Cheese with Pickled Fennel Black Pepper Chai Blondies Sweet Potato Focaccia Ripple Bread In sharing simple tips and techniques, as well as cooking wisdom she''s picked up along the way, <Justine Cooks <is a delicious invitation to explore your own cooking style and creativity in the kitchen.

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Justine Doiron

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NEW YORK TIMES BESTSELLER • Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron.

“Justine Cooks is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It’s an indispensable guide for both seasoned chefs and home cooking enthusiasts alike.”—Carla Hall, chef personality and author of Carla Hall’s Soul Food

**A BEST COOKBOOK OF THE YEAR: NPR, Today, Food & Wine
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Justine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers’ markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert.
 
Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata, and Crispy Rice in Sungold-Miso Broth, plus simple breads like Sweet Potato Focaccia and Ripple Bread. The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookies and Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she’s picked up on her cooking journey, Justine Cooks is a delicious invitation to explore your own cooking style and creativity.

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Introduction

It was an Italian-style salsa verde that changed me.

I realize that it’s a kind of choice to start my book by talking about a condiment, but in this case, it’s fitting. That’s because, as I was trying to pinpoint the exact moment when I fell in love with food, I kept going back to a single recipe—parsley, capers, shallot, garlic, lemon, and olive oil. Taste, season, adjust, and repeat.

For context, I’m a person who didn’t grow up in a food family. We enjoyed food, but it wasn’t a part of us. I never had a fresh herb until my twenties, because before then? Well, it sure seemed like a frivolous way to run up a grocery bill. So, when I started to learn more about food—its history, the cultures that surround it, and the many different methods of preparing it—it opened up a whole new (and delicious) world.

And the salsa verde? Well, that zesty little Italian sauce came into my life after combing through one too many cookbooks (which okay, yes, there’s no such thing) and seeing that my favorite authors all included a salsa verde in their pages. At first, I couldn’t understand the hype. Salsa/gremolata/relish: They all felt the same to me. But then . . . then, one day I made it.

That one small sauce was the tipping point. Before that, I had been looking at food like a science. I was forcing recipes into rules, strict and precise. But as simple as this recipe was, it was the first flavor combination that showed me how expansive food could be: how an ingredient that felt boring becomes completely transformed when partnered with a few others; how different recipes and methods build beautiful flavors over time; and also, when it’s made in my kitchen, how non-formulaic everything becomes. Every ingredient has a story, a pairing, and a way to manipulate and master it. Food became electric, food became comforting, and it was food that took a girl (ahem, me) who didn’t have a cooking background and gave her a way to feel at home.

I started cooking online using the jokey name of atJustine_Snacks, sharing what I knew, what I was learning, and why food and eating were so important to me. I talked about how food made me feel as if I were building my own sense of belonging. Along the way, I heard from many people who felt the same way. Cooking bonded us. And while I loved my online name, deep down I knew it was always more than just “snacks.”

This book goes past where I started online, past my small apartment, where I tore through cookbooks like novels and textbooks rolled into one. I wrote this book to both connect with other home cooks and to share recipes that, frankly, I’m obsessed with—innovative ideas that you can master and transform. The recipes are technique-driven but accessible. They are repeatable, for easy go-tos, but also transformable, so you can make them your own.

I wrote these recipes for people who are deeply in love with food, but I also wrote them to satiate readers who, just like I once was, are learning and growing in their kitchen and looking for a way to make cooking feel uniquely theirs. These are the recipes I wish I had had when I started cooking: innovative and fun, each equipped with new techniques, methods, and small pockets of things to learn. Cooking is like a muscle, and I want this book to help you flex it. But if it does for only one person what that salsa verde did for me, I’ll consider it a success.