You know why we’re all crazy about Caroline Chambers’ new cookbook, “Just Married?” If you guessed that it was for the photos, you wouldn’t be wrong — they are drop dead gorgeous — and if you guessed that it was because of the author’s killer resume, you’d be right about that too — Caroline’s work has appeared in The New York Times, Food Republic and Cooking Light, to name a few. The main thing, however, that has us cooking non-stop out of “Just Married,” is that it was written to encourage and aid young couples in creating cherished traditions around the table. The recipes are simple and satisfying, and most importantly, they’re memory-making. Read on for three that are instant favorites.
“Our most romantic at-home date nights are the ones when we’re both in the kitchen, glasses of wine in hand, making a meal together. These cast iron pizzas are not only delicious, but also so much fun to make side by side.” — Caroline Chambers
“George and I honeymooned in Kauai and Maui, so poke has a very special place in our hearts. Poke is essentially raw fish diced and tossed with different sauces, traditionally soy sauce–based. After a morning of hiking or surfing, we found our way to a local fish counter almost every day for fresh Hawaiian poke.” — Caroline
Shells with Creamy Tomato Sauce
“Only four ingredients in this creamy tomato sauce are ones you might not regularly keep on hand, and it requires only about five minutes of active cooking time. The olive oil and pasta water emulsifies with the tomatoes, making the sauce smooth and luscious. I love using pasta shells because they pick up so much sauce in their nooks and crannies, but use whatever pasta you have on hand.” — Caroline
