The modern proper Simple dinners for every day

Great minds think alike when it comes to pleasing the household in this satisfying guide to weeknight family dinners. Bringing their Modern Proper blog to print, self-taught cooks Erickson and Mortimer's quest to rediscover the "lost art of hospitality for the modern homemaker" begins with eggs for all hours in dishes such as jammy eggs on lentils with wilted greens, and shakshuka-inspired curry poached eggs. Meatless entrées take on an international flair with such choices as tofu enchiladas with red sauce, and a Moroccan lentil and chickpea tagine. Meanwhile, chicken, seafood, and soups each get their own chapters, all related in the chatty prose of two friends who, to the point of distraction, are in lockstep agreement on everything from their favorite recipe in the collection (crispy pork lettuce wraps) to their favorite foods in general ("We love eating paella"). Meatballs hold a special place in their collective heart, with an entire chapter dedicated to the likes of miso ginger meatballs with cabbage, lemongrass pork meatballs with glass noodles, and spiced lamb meatballs. And in lieu of dessert, they offer spreads and dips, including make-your-own versions of taco seasoning and ranch dressing. Those looking to add a little variety to their repertoire without reinventing the wheel will find much to enjoy. (Apr.)

Erickson and Mortimer have long run a successful food blog (The Modern Proper) that offers ways to update and reimagine classic Western European cuisine. Their new cookbook is a reflection of their blog, and several recipes appear in both. The first half of the cookbook includes an account of the authors' creation of their blog, followed by their suggestions for essential ingredients to keep permanently stocked, including favorite sauces (homemade or store-bought) and basic and special spices they use in several of the recipes that follow. Recipes for sauces and seasoning mixes are grouped at the end of the book but are referred to throughout. Chapters follow in logical order, beginning with basic egg recipes, followed by "meatless" recipes and other main dishes. Several of the entrée recipes are accompanied by menu suggestions or recipes for side dishes. Color photographs accompany most recipes and add context. VERDICT Erickson and Mortimer's cookbook terrifically updates traditional Western European cuisine, as well as copying and improving on favorite restaurant dishes. This wide-ranging collection will appeal to basic and experienced cooks.--Danielle Williams