Ellie Krieger's new cookbook is here! To celebrate we are sharing one of our favorite exchanges between Ellie and Toby Amidor from Food Network. Click here to read the full article and see an exclusive recipe from the book!
What inspired you to write an entire book on making meals ahead of time?
Ellie Krieger: I am always looking for ways to make cooking easier and more attainable — ways to take the stress out of meal prep — so people can relax and enjoy home-cooked, healthy food more often. Making meals ahead is one of the strategies that really works, and these recipes are my own survival tools for those crazy-hectic weeks.
Your cookbook is formatted so that every recipe has instructions for how to store each of the finished recipes, either at room temperature, in the refrigerator or in the freezer. Why did you feel these instructions were so important to include?
EK: I feel like so many make-ahead books leave you hanging when it comes to how to store and reheat. They provide just general how-to instructions at the front of the book and leave it to the reader to figure out the rest. I wanted to make it a no-brainer for people so they would know exactly how best to store, thaw and reheat. It was a lot of extra work on my end, because I tested multiple methods for each recipe before I landed on the best, but I really think it was worth it to make it as easy as possible for the person cooking from the book.