Lidey Heuck’s recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations.

Recipes mentioned in this episode:

• Blueberry muffin sugar cookies (page 108)
• Honey-roasted cashews with a kick (page 33)
• Baked crap dip with sweet corn and Old Bay (page 41)
• Coconut creamed corn (page 182)
• Kale salad with gouda, honeycrisp & walnuts (page 50)
• Little gem salad with avocado goddess dressing & pickled red onions (page 65)
• Raddichio salad with pear, cornbread crumbs & muffins (page 77)
• Shaved carrot salad with creamy sesame-ginger dressing (page 54)
• Spiced sweet potatoes with pecans & pomegranate seeds (page 177)
• Avgolemono-ish chicken noodle soup (page 74)
• Cider-glazed sausages with caramelized apples & fennel (page 87)
• One-pan chicken meatballs with red sauce & spinach (page 84)
• Creamy polenta (page 162)
• Oven-baked polenta (NYT)
• Red potato and leek frittata with goat cheese and dill (page 245)
• Lidey bars – vegan date & almond bars (page 246)
• Peanut butter & ginger cookies (page 190)
• Lemon rosemary olive oil cake (page 221)
• Rainbow sprinkle ice cream cake (page 213)
• Spicy paloma punch (page 22)

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