Gentle Foods : Recipes That Feel Good to Make and Eat

New York Times Cooking contributor, author of the Substack newsletter Gentle Foods, and former Bon Appétit editor, Christina Chaey delivers nourishing dishes that are easy to make and make you feel good without demanding any fuss in return.

“Make it nice for yourself,” is Christina’s mantra for the reader. And that’s exactly what these flexible, forgiving recipes do for our busy everyday lives.

Gentle Foods is abundant with 100 recipes that check every box of healthful weeknight cooking: Almost all come together in under an hour (and without fancy tools), and you’ll discover new ways to think about familiar ingredients and never get bored. Inspired by Korean, Mediterranean, and classic American comfort food, they include the following:

- Everyday Favorites: Custardy Steamed Eggs; Lunch Lentils with Yogurt and Basil
- Breakfast: Poached Eggs with Yogurt, Greens, and Brown-Butter Chili Crisp; Hearty Apple-Oat Muffins
- Soups: Snow Day Roasted Tomato Soup; Umami Mushroom Barley Soup
- Fancy Salads and Simple Vegetables: Marinated Beets with Citrus and Warm Feta Croutons; Desert-Island Broccoli Rabe
- Vegetarian Mains: Kale Saag Tofu; Pillowy Ricotta Gnocchi with Crispy Sage and Brown-Buttered Walnuts
- Seafood: Soy and Ginger Steamed Fish; Weeknight Salmon with Coconut-Braised Greens; Slow-Roasted Halibut with Asparagus, Potatoes, and Olive Salsa Verde
- Meat: Tangy & Saucy Vinegar Pork Chops; Golden Chicken and Lentil Stew
- Simple Sweets: Plushy Almond Cake; Lime Custards with Salty Graham Crumbles

Christina understands that both eating and cooking provide nourishment. Her recipes are full of buoying, small wins, and her warm and encouraging voice will soon become like a good friend cooking next to you in the kitchen.