Cookbook Review: Cooking in Real Life by Lidey Heuck

I actually checked out this book, read it, made a couple of recipes, took photos of said dishes and then returned the book to the library. As I was writing my August (and July) “In My Kitchen” post, I remembered the recipes and how good they were. Then I started searching for the review of Cooking in Real Life: Delicious & Doable Recipes for Every Day  in my drafts. There was nothing. Nada. I can even remember what I thought I wrote about the author, Lidey Hueck. Apparently, the entire draft was only in my head.

What to do but check out the book again and start this post and continue my “Best of 2024” cookbook reviews.

About the book:

ONE OF THE TOP 10 COOKBOOKS OF SPRING 2024: Food & Wine, Epicurious AND Eater

“Lidey subscribes to the same theory of home cooking that I do. We all want recipes that have ingredients you can buy in almost any grocery store, recipes that are easy enough to make without breaking a sweat that will be delicious and satisfying for either an ordinary weekday dinner or for a special occasion.” —Ina Garten, from the Foreword

From the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing and crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.

Lidey Heuck landed the most plum after-college job—working for Ina Garten in her East Hampton kitchen. There, she learned how to develop recipes that work every time and how to put together dishes that are at once special and unfussy.

Cooking in Real Life represents the golden middle ground that new and experienced home cooks crave: recipes that are inventive but not overly complicated, that use familiar ingredients but encourage us to do things a little bit differently. They are designed to be low-effort, practical, and high-reward. Lidey combines straight-forward delicious cooking with innovative, vegetable-forward recipes, inspired by bold flavors from near and far. Chapters and recipes include the following:

• Busy, fuss-free weeknights: Salmon with Honey and Chili Crunch, Cider-Glazed Sausages with Apples and Fennel, Saucy Shrimp alla Vodka. Plus, dozens of ideas for turning single recipes into one complete meal (Think: adding some sauteed shrimp to Shaved Carrot Salad with Ginger Tahini Dressing).
• Flexible, seasonally-inspired recipes with easy-to-find ingredients: Maple-Roasted Squash with Grapes and Shallots, Escarole with Cara Cara Oranges, Spicy Paloma Punch.
• Celebratory dishes for occasions that call for something extra special: Short Ribs with Port, Shallots, and Cranberries; Champagne Chicken; and Rainbow Sprinkle Ice Cream Cake.

Throughout, Lidey includes swaps, make-ahead hacks, and tips for making leftovers into something new. Cooking in Real Life meets you where you are—whether you’re here for the practical tips or the endless possibilities.

About the author:

Lidey Heuck is a cookbook author and New York Times Cooking contributor. Days after graduating from college, she went to work for Ina Garten, where she managed the Barefoot Contessa’s social media and tested recipes. Lidey has appeared in episodes of “Barefoot Contessa” and on Magnolia Network’s “The Lost Kitchen with Erin French,” for whom she interned in Maine. Lidey has been featured in Food & Wine, Food Network Magazine, GOOP, Parade Magazine, Epicurious, Apartment Therapy, Food52, Delish, and The Kitchn. She recently moved from Brooklyn to the Hudson Valley, where she lives with her husband.

What I thought…

This cookbook really did leave an impact on me. But, I will have to say that the cover is nothing remarkable and I probably would not have picked up this cookbook if not for the “Best of 2024” publicity. (Well, maybe I would have because of Ina Garten writing the forward.)

From the “Forward” on, I was impressed with Heuck. I mean, who has the hutzpah to write to Ina Garten and propose your own job with her? Heuck’s my hero.

Ina writes of Heuck:

When most young people were out looking for a job—any job—Lidey was looking for her dream job. She found someone who knew someone who knew me, and she sent me her resume. Fortunately, at that moment, I happened to be looking for a creative person to help me with social media. (ix)

Heuck remembers showing up to work for Ina, just two weeks after graduation:

I wore a pencil skirt and ballet flats. My corporate attire was a dead giveaway that I had no idea what my job would really entail…. What I didn’t realize was that I’d also be helping to shop for recipe ingredients, popping out to the garden to pick cherry tomatoes or fresh rosemary, and before long, cooking alongside the Barefoot Contessa herself. (1)

Obviously, she was highly influenced by Ina and her kitchen, but she also gives credit to her working mother’s simple meals (who may not have been a great cook but was a fast cook) and her grandparents’ elaborate Sunday dinner spreads. By her own admission, her food today is uncomplicated and delicious and meant for Cooking in Real Life.

Heuck begins with quick how-to-read-this-book tips and points out the notes that accompany many of her recipes to help the home cook customize. She includes how to make some of the smaller dishes (like sides and soups) into full meals. Included in the book are “no-recipe recipes” for the basics like searing salmon and roasting potatoes. I love a cookbook that includes menus and the final part of the book includes these, everything from celebratory feasts to “Busy Weeknight for 1, 2, or 4” to “Hot Date Night” (264-265). Another added bonus is that she includes sources for the serving pieces and table linens featured in the spectacular photographs of the recipes (266-267).

The recipes are fantastic and so versatile. I did a riff on her “Cheesy Stuffed Squash with Kale & Brown Rice” (137). Taking a nod from her tips, I used what I had on hand. I had a wild rice mix so swapped that in for the brown rice. I didn’t have kale so I added some extra herbs like basil and parsley. These were great!  (Sorry, no pics. You’ll have to trust me.)

A lot of the recipes spoke of Fall to me so I’m saving her “White Bean & Mushroom Cassoulet with Gruyere Bread Crumbs” (132) for October or November. I’ll probably revisit the Cheesy Stuffed Squash” then too. However, I had to make “Spaghetti with Sweet Corn Pesto” (138) NOW.

The cover of the cookbook and my variation:

You can find the original recipe on Heuck’s blog. The only things I changed were I used seasoned Italian bread crumbs instead of panko (because I had them) and I added bacon (because I had some already cooked in the fridge). Best summer pasta ever!!!!!!

The entire “Dressings, Sauces, & Extras” is worth a careful perusal. You could do so many riffs with the recipes here (254-259).

I’m always drawn to the “Desserts” section in any book and Heuck did not disappoint. The PB&Gs (Peanut Butter & Ginger Cookies) (190) are some of the best I’ve ever made. Ground ginger plus crystalized ginger is added! You must try these!

These are fluffy when they’re removed from the oven but the fall a bit. That just adds to the chewy deliciousness of these cookies. The recipe for PB&Gs is worth the price of this book!

In the “Salads & a Few Soups” section I found another keeper: “Celery Waldorf with Pickled Golden Raisins” (69).

This is a beautiful salad. There’s more celery than apples but I love that. It seems like I always have a bunch of celery that needs used pronto. It’s dressed with a simple vinaigrette and blue cheese.

The stars are the pickled raisins and the maple-candied walnuts.  

I can’t rave enough about those pickled raisins. (I even put a teaser in my August “In My Kitchen” post.) Just take 1/2 cup of golden raisins and 2-3 T. of a good white wine or Champagne vinegar and simmer together in a small pan. Evaporate all the vinegar (about 2 minutes). I ended up using more vinegar because I was using jumbo golden raisins. These are great as a snack but really dress up this salad. I know this salad will end up at one of our holiday meals this winter.

Please note that the “Chicken, Beef & Pork” looks fabulous too. I just haven’t gotten around to making anything from there.

Cooking in Real Life may end up on my shelves. Either that, or I will be habitually checking it out of the library every season. This is one of the keepers, my friends. It may also definitely be the best of the “Best of 2024” cookbooks!

As is generally the case with my “best of” reviews, I’m not sharing exact recipes from the book as a nod to the author and her accomplishments. Plus you need to patronize an independent book store and buy this book. At the very least, check it out of the library! I did have to share that partial recipe for the pickled raisins though with a total “not worthy” bow to Heuck!

I’m linking up with Foodies Read for August.