Justin Chapple has penned a book that I think stands out for its well-sourced pantry and simple, yet utterly delicious recipes. The photographs are vibrant and show off his food in the best possible light. I love that he has a variety of ways on how to present and make crudites.

"Just Cook It" (Houghton Mifflin Harcourt, 2018) features fun chapters like "Party Food and Snacks" or "Breakfast, Brunch and Eggy Stuff," as well as the usual courses we have come to expect from cookbooks. When I went through the book, I wanted to make dishes like Matzo Tartines, All Day Cassoulet, Roasted Carrot, Avocado Panzanella and Hot Chocolate Three Ways, to name just a few.

I like the layout of the book and how it is user-friendly, adding helpful hints like how much hands-on time each dish will require. This is a book I would be proud to give as a gift for a beginning cook or a serious home cook. It would also be a great Mother's Day or Father's Day gift.

Author Chapple shares that he likes to have a go-to summer salad and likes to change it every year. The following is one of them. I think it may even be more delish in spring with peas, green beans and snap peas all at their peak of the season. He suggests serving it alongside grilled steaks or lamb as well as on its own as a main course. The ranch dressing is teeming with fresh herbs and a creamy mix of mayonnaise and buttermilk. This may become your go-to spring/summer salad this year.

Beans and Peas in Buttermilk Ranch

Serves 4

Kosher salt

1/2 pound haricots verts or thin green beans

1/2 pound sugar snap peas, strings removed

1 cup fresh or thawed frozen peas (4 ounces)

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