Delicious, nutritious, umami-heavy, well-balanced recipes for accessible whole-food meals, by the food writer and cohost of Don’t Panic Pantry.

This is the book that seeks to answer the eternal question: “What am I supposed to eat?” As the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better", but what does that mean? This book is here to say: Don’t panic.  
 
 Don’t panic about learning how to cook; or environmental sustainability; or nutrition. This book is here to tell you that trying matters; that perfection does not exist and that better is enough. It presents the kitchen staples and easy recipes to make the mostly sustainable, mostly nutritious and mostly vegetarian breakfasts, lunches, dinners and snacks that are going to become the beloved, simple, everyday meals you will want to make over and over in your home.

Here, the host of Don’t Panic Pantry gives us new favorite go-to recipes like a "Chef Salad" with Cheddar Croutons and Probiotic Ranch, and Pasta with Rosemary-Bacon Tomato Sauce (or a vegetarian version using dried mushrooms instead). There are recipes for a 30-second Vegan Tahini Dressing that will become your new favorite dip; there’s a recipe for Sheet-Pan Miso Roast Chicken with Vegetables that you can prep in advance and leave in the fridge for several hours, or even a day, that makes a one-pan dinner for your entire family. But it’s also—for when you really need it—the fresh herbed panko-crusted Mozzarella Marinara that made his famously funny wife, comedian Iliza Shlesinger, break down in tears. Here are your pantry staples for the future, to help you make cooking at home the cheaper, tastier and more convenient option.   
 

NOAH GALUTEN is a chef, James Beard Award-nominated cookbook author, and cohost of the popular daily live-streamed cooking show Don’t Panic Pantry. After working as a food writer for publications such as LA Weekly and Los Angeles Magazine, he became the chef of Bludso’s Bar & Que, a 120-seat sports bar and Texas BBQ restaurant, and then became the Culinary Director of the J Howard Restaurant Group. Noah lives in Los Angeles with his wife.