With inspiration from Ruby Tuesday’s menus, the soon-to-be released “Simply Fresh: Casual Dining at Home” cookbook uncomplicates the mystique of creating a satisfying restaurant experience at home. Since Ruby Tuesday made its 1972 debut with the opening of their first restaurant near the campus of the University in Knoxville, until today, with more than 900 restaurants in operation, Ruby Tuesday remains driven by founder Sandy Beall’s desire to provide meals of “uncompromising freshness and quality.” Ruby Tuesday’s “Simply Fresh” cookbook, written by cookbook author/wine writer Jeff Morgan, admirably follows suit, with recipes for archetypal restaurant fare such as burgers, wings and fried chicken, as well as vibrant salads, hearty soups and a wide array of tempting desserts. Also to be found in “Simply Fresh” are formulas for inspired beverages, both with and without spirits, like “Ruby Relaxer,” made with cranberry and pineapple juices and Peachtree schnapps and “Arnold Palmer,” a non-alcoholic concoction comprised of English breakfast tea, simple syrup and citrus juices. The cookbook’s October 25 release also makes it a timely source for finding recipes appropriate to the season, such as “Pork Chops with Fried Garlic and Red Wine Gravy,” “Oven-Roasted Potato ‘Fries’ with Rosemary” and “Roasted Brussels Sprouts with Bacon,” all excellent for cool autumn night suppers. For further information about this title, check out the Andrews McMeel Publishing website at www.andrewsmcmeel.com, or book sellers such as Barnes and Noble (www.barnesandnoble.com), or Amazon.com (www.amazon.com).
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.