Overview
It started, as many things do, with an open fridge and a sigh. Tired eyes. A rather grumpy and hungry family. A stubborn budget. And the quiet question so many of us ask, night after night: What on Earth do I cook this week?
Inspired by her viral Instagram series Seven Meals for $50, recipe writer Annie Mae Herring (@culinarybee) has written a deliciously simple, seasonal book about dinner – not dinner parties, not trends or fads, but the sort of meals that see you through the week. Dishes built around what’s in season, what’s affordable, and what will actually get eaten by everyone at the table, including the kids. It’s written with real life in mind: the mess, the mayhem, the midweek cravings and weekend appetites. Inside, you’ll find 16 weekly meal plans, each with seven seasonal recipes that can be cooked for around $50.
The original 7 Meals for $50 series struck a chord, not just because it worked, but because it offered something we were all quietly craving: structure without pressure. Comfort without compromise. It turned the 5pm panic into a plan. This book carries that same spirit into the seasons. It shows how cooking with what’s in front of you, what’s good, what’s ripe, what’s affordable, makes everything more delicious, more nourishing, and more satisfying. Because food is never just food. It’s how we care for others, and for ourselves.
Inspired by her viral Instagram series Seven Meals for $50, recipe writer Annie Mae Herring (@culinarybee) has written a deliciously simple, seasonal book about dinner – not dinner parties, not trends or fads, but the sort of meals that see you through the week. Dishes built around what’s in season, what’s affordable, and what will actually get eaten by everyone at the table, including the kids. It’s written with real life in mind: the mess, the mayhem, the midweek cravings and weekend appetites. Inside, you’ll find 16 weekly meal plans, each with seven seasonal recipes that can be cooked for around $50.
The original 7 Meals for $50 series struck a chord, not just because it worked, but because it offered something we were all quietly craving: structure without pressure. Comfort without compromise. It turned the 5pm panic into a plan. This book carries that same spirit into the seasons. It shows how cooking with what’s in front of you, what’s good, what’s ripe, what’s affordable, makes everything more delicious, more nourishing, and more satisfying. Because food is never just food. It’s how we care for others, and for ourselves.
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