Festive flavors, wholesome habits
Hand-written festive cookbooks, one hand-picked recipe every month, and the small healthy habits that keep the good food coming all year long.
Explore the collection
This month’s book
Christmas Holiday Recipes
50+ Holiday Recipes
Enjoy some of the best-kept cooking secrets from Jerry's library of recipes. Great Food, Great Fun, and Great People make for a GREAT Holiday Season! Enjoy some of the best-kept cooking secrets from Jerry's library of recipes. All my cookbooks come in a 3-ring binder notebook, and each recipe is in a plastic sleeve so recipes stay clean.
The recipe book library
Cookbooks written for the people you feed
Hand-picked for
November
Recipe of the month
Roasted Squash & Farro Harvest Bowl
Caramelized squash, chewy farro, jewel-bright pomegranate and a lemon-tahini drizzle. It looks like a centerpiece and eats like a warm hug, which is exactly what the first cold week of the season asks for.
- Two full servings of vegetables in a single bowl
- Fiber-rich farro keeps everyone satisfied past dessert
- Tahini and olive oil bring healthy fats instead of heaviness
Healthy eating habits
Festive is a season. Good habits are a year.
Nothing here asks you to skip the pie. These are the small, repeatable rituals Jerry cooks by, so celebration food and feeling well can live on the same table.
Fill half the plate with colour
Roast it, shave it, pickle it. Colour on the plate means fibre, and fibre is what keeps a festive meal from turning into a nap.
Cook with fat, not fear
Olive oil, butter, tahini, yoghurt. Real fats carry flavour, so you need less salt and less sugar to get there.
Prep once, eat twice
One hour on Sunday saves the whole week. Cook a grain, roast a tray of vegetables, chop something crunchy.
Leave the table before full
Jerry's rule: the last three bites are for later. You will enjoy tomorrow's lunch more than you enjoy them now.
Hello, I’m Jerry
Good food brings people together
I grew up in a kitchen where the table was always one chair too small and every holiday smelled like brown butter. Those years taught me the whole point of cooking: it is how you tell people they belong.
So I write the recipes down. Every book in my library is built the same way, tested on neighbours, family, and the friend who always shows up hungry. Festive enough for a celebration, steady enough for a Tuesday.