Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between: A Cookbook

Plated was founded when two men, without time to shop or cook after long days on Wall Street, decided they were tired of ordering greasy takeout so often. They knew there had to be a better way. Launched in 2012, the company delivers fresh, pre-portioned ingredients and chef-designed recipes to home cooks, taking the mystery and stress out of mealtime. Now, Plated’s culinary experts Elana Karp and Suzanne Lehrer make cooking at home easier than ever before. The chapters are organized according to readers’ schedules, so they can decide whether they want a food adventure, need a quick weeknight dinner, or only have the time to reinvent leftovers. Every meal can be customized according to peak produce and taste preferences, making them all relevant and fresh all the time. Here, too, are an abundance of back-pocket recipes from spice rubs to sauces to infusions. Plated’s approach to both prep and cooking makes using fresh, seasonal ingredients at home a snap. This guide will help any home cook stock their kitchen wisely, master the essentials, and eat more healthfully and responsibly.