It's been long enough since I talked about the cookbooks we've been going through that we've switched to different books. For more information on our cookbook meal planning system, click on this link from 2022. Note: we get a small kickback from Amazon links, but it's pretty tiny and definitely support a local bookstore if you can instead.
Cookbooks listed in that link that we were going through but have finished:
Nadiya: This is Nadiya Hussain's (of great British Bakeoff fame) weeknight cookbook called, "Time to Eat." Some of the recipes were out of this world amazing. And some... weren't so much. The desserts were particularly disappointing, which was unexpected (we did not finish all the desserts). I don't regret going through it, but maybe not a "must buy" (other than the kiwi salad recipe, the beet pasta, her amazing but not trivial to make ramen base.. and possibly more...).
Insta: Instant Pot: Fast and Easy by Urvashi Pirtre. This was fantastic and shortly after we finished it our instapot broke. 
Simple by Ottolenghi. A lot of the recipes in this weren't quick or easy by any definition, but they were really all very good and mostly healthy. I miss having an Ottonlenghi book in our rotation in terms of eating, but also with DH and me being so time-pressed these days it's also a bit of a relief.
Mexican: Quick and Easy Mexican Cooking by Cecilia Hae-Jin Lee. It was quick and easy and everything was delicious even if mostly not revolutionary.
Cookbooks that we're currently going through:
Greens Glorious Greens by Johnna Albi and Catherine Walthers. We got this when we were in a CSA because we would get various greens and they're not my favorite and this book was recommended as something to make even turnip greens palatable. And it does! After we finished Simple by Ottonlenghi, I felt like we needed a cookbook that was vegetable-forward and mostly healthy to replace it, so I dug this one out of the bookshelf. Nobody gets excited about cooked kale, but everyone does eat it. And some things turn out to be surprisingly good.
Italian Cooking for Dummies by Cesare Casella and Jack Bishop. DH brought this with him to our marriage along with Gourmet Cooking for Dummies by Charlie Trotter and Vegetarian Cooking for Dummies. I think he bought them one summer when he was living off campus by himself for a UROP, but then never really used them because he didn't actually know how to cook (and did not learn until after we were married). In any case, everything we'd tried in Italian cooking had been pretty decent and not too complicated so I decided it was time for it to get a chance. We have not made anything bad yet and probably should have started going through it sooner. IIRC, Gourmet cooking had good food but definitely not quick and easy, and nothing we've made from Vegetarian Cooking was any good except obvious stuff we make already like quesadillas (we may have even gotten rid of it).
Easy Chinese Recipes by Bee Yinn Low. This had actually been in our rotation before but we didn't keep it for long because we didn't have a lot of the ingredients and I was skipping too many meals, so I retired it. But we have better access to ingredients now. Not everything has been easy, but everything has been delicious.
Simple Feasts by Marilee Matteson. This is one I got from home. I'd actually only made a couple of things from it, one of them being a poppy seed cake that was always incredibly popular at pot-lucks and many people asked me the recipe for (and is truly quite easy to make), but it had never gone in our rotation. I'm not really sure why not. Maybe because it smells a bit like my parents' basement where it must have been kept for a while before my parents brought it to me. Anyway, this is a true 1980s cookbook. There are about 2 recipes per page and only a few pictures with minimal commentary. I have skipped some savory recipes that rely heavily on gelatin, though I may go back to them. Most of the things you remember from pot-lucks in your childhood are in here (especially if you're midwestern), along with some things your parents probably remember. So far everything has been pretty amazing, with not a single dud. Often high fat, sometimes high sugar, and often completely devoid of anything plant-based other than flour or sugar, but quite possibly the best version of the high fat high calorie item while still being pretty simple to make. It's an excellent set of recipes, at least so far.
Cook's Country. We still get this subscription. It's pretty good American fusion and usually pretty reasonable even for weeknights. We have gotten even more than the 8 months behind we were in 2022, but I'm ok with that.
Grumpy Nation, what's on your plate? Have you made any fun/good/easy/etc. recipes lately?
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