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Colu Cooks: Easy Fancy Food
An NPR Best Book of the Year from New York Times Cooking contributor Colu Henry, Colu Easy Fancy Food is a collection of sophisticated recipes for everyday dinners.
Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times , she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook — a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.
With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated meal on the table in around 45 minutes. These dishes “Colu makes food I want to eat. Like, all of the smoked trout with capers and pickles, the green beans with harissa butter, the broccoli rabe toast with gooey provolone. These are recipes that remind me that sophisticated doesn’t need to be complicated.”—Food 52, Emma Laperruque
Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times , she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook — a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.
With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated meal on the table in around 45 minutes. These dishes “Colu makes food I want to eat. Like, all of the smoked trout with capers and pickles, the green beans with harissa butter, the broccoli rabe toast with gooey provolone. These are recipes that remind me that sophisticated doesn’t need to be complicated.”—Food 52, Emma Laperruque
256 pages, Hardcover
Published April 26, 2022
30 people are currently reading
233 people want to read
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Displaying 1 - 11 of 11 reviews
June 7, 2022
I love cooking and this book spoke to me. The opportunity to make fancy dishes that don't take a lot of time or call for too many crazy ingredients. Some of the dishes I made were a success and some were just ok. They weren't failures because they were edible, but could have used something more to liven up the dish.
The book is set up with some helpful hints at the beginning of the book, especially what Colu keeps on hand to whip up one of her many recipes. She shares some thoughts, stories, and more at the beginning of each section of recipes. There are recipes for everything from appetizers to drinks to dessert. I felt like I was sitting next to her on the porch chatting about life and noshing on some appetizers you would eat with your hands. In fact, I loved her story about A Family Picnic where at 5 PM they would have drinks, and everyone chips in a little something that they have in their refrigerator - leftovers, cheese, eggs, etc.
If you like to make sauces or toppings that can go on anything, there is a chapter for that titled For Embellishment.
There are your normal chapters for sides, main dishes, salads, and desserts. The dessert recipes are from her friends since Colu admits to not being into desserts. Admit your strengths and weaknesses I say and bring in those that can fill the gap.
Some of the dishes I tried were the Skillet Pork Chops with Vinegar and Honey Collards (I used spinach). These weren't bad but I wondered if I had the right cut of pork for this dish. I also made the Sausage, Peppers, and Onions with Melty Caprese. There was something missing from this dish. It is super easy, but there wasn't enough flavor. I know I didn't have the fresh basil and that might have been what it needed. However, the onions and peppers were delicious! I also misread the recipe and cooked it on the stovetop and then put it in the oven at the end to melt the cheese.
The one dish that I thought was out of this world was the Sunday Frittata. Maybe it was all the butter? I have to admit that I have never made a frittata before and it really wasn't hard at all. If my husband ate eggs I would make this more often. I topped it with some leftover mozzarella but I can see why they say to use shredded.
I have a few more recipes in the cookbook to try out, but overall it has been a successful cookbook.
The book is set up with some helpful hints at the beginning of the book, especially what Colu keeps on hand to whip up one of her many recipes. She shares some thoughts, stories, and more at the beginning of each section of recipes. There are recipes for everything from appetizers to drinks to dessert. I felt like I was sitting next to her on the porch chatting about life and noshing on some appetizers you would eat with your hands. In fact, I loved her story about A Family Picnic where at 5 PM they would have drinks, and everyone chips in a little something that they have in their refrigerator - leftovers, cheese, eggs, etc.
If you like to make sauces or toppings that can go on anything, there is a chapter for that titled For Embellishment.
There are your normal chapters for sides, main dishes, salads, and desserts. The dessert recipes are from her friends since Colu admits to not being into desserts. Admit your strengths and weaknesses I say and bring in those that can fill the gap.
Some of the dishes I tried were the Skillet Pork Chops with Vinegar and Honey Collards (I used spinach). These weren't bad but I wondered if I had the right cut of pork for this dish. I also made the Sausage, Peppers, and Onions with Melty Caprese. There was something missing from this dish. It is super easy, but there wasn't enough flavor. I know I didn't have the fresh basil and that might have been what it needed. However, the onions and peppers were delicious! I also misread the recipe and cooked it on the stovetop and then put it in the oven at the end to melt the cheese.
The one dish that I thought was out of this world was the Sunday Frittata. Maybe it was all the butter? I have to admit that I have never made a frittata before and it really wasn't hard at all. If my husband ate eggs I would make this more often. I topped it with some leftover mozzarella but I can see why they say to use shredded.
I have a few more recipes in the cookbook to try out, but overall it has been a successful cookbook.
June 8, 2022
This is the cookbook I've been waiting for.
Easy, Fancy, Food. YES.
This lovely volume is filled with inviting and welcoming text that celebrates humanity as much as food, and in multiple contexts: when we need comfort, when we are on vacation, when we are coping (or not) with a pandemic (that's not a chapter, but it is in the narrative), when we are feeding a crowd, or enjoying the joy of re-imagined leftovers with close friends.
If you don't grow your own herbs, Colu Henry will make you want to start. Her recipes abound with fresh herbs and ingredients that are simple, but fancy in the right context. The Smoky and Spicy Shrimp with Anchovy Butter and Fregola (110) is a new favorite, and I'm here to tell you frozen shrimp works just fine and you should have a bag in your freezer at all times. Recipes like Cumin, Ginger, and Citrus Roasted Salmon with Cabbage, Dates, and Creamy Tahini Dressing pull together what is logical, but special enough that you needed someone to tell you when your own creativity stopped at "salmon and dill"...again. Roasted cauliflower seems to continue its internet popularity (unlike the cupcake, whose days of glory seem to have dimmed), and I will tell you that Henry's Cauliflower with Anchovy Oil and Crispy Capers is the first roasted cauliflower recipe I've actually been excited about--and I've tried most of them. (Also, splurge on some anchovies for your pantry). You can't sell me on the whole head roasted in the oven, no matter what you pour or rub on it--sorry. There are also recipes that can be made with small substitutions or things you might actually have on hand if you are a person with a standard-not-professional pantry (or one cupboard, as in my case). I will admit that my spice collection may be a bit non-standard, so the Fava Bean and Cucumber Salad with Feta & Sumac was a great way to use sumac (and I used edamame--again, something I usually have in my freezer). The Pan-Roasted Chicken Thighs with Asparagus and Charred Scallion-Sesame Salsa were fantastic on that night where my husband (who does the shopping) brought home some asparagus and chicken, with no thoughts about how to use it. Easy Fancy Food to the rescue!
The narrative is a joy to read, and I could really relate as, like Henry, I am not a dessert person. I respect that she included a dessert section full of other people's recipes. I am not a baker, and I loved reading: "..if you too do not bake or don't bake well, I suggest you feel no shame..." Like the recipes and the narrative, the photos are not overly "styled" and offer a sense of bright and wholesome everyday-ness. There are a few style elements I don't love (the italicized prepositions in the titles bugged me) and one small copyediting oversight, but these are truly nit-picky quibbles. But I have to include them so you don't think I work for the publisher (according to the laws of engagement on social media book review sites, evidently).
Truly -- this is a book for the person who likes to cook with interesting and fresh ingredients, but doesn't want to plan a month ahead to get the ingredients shipped from around the world. This is a book for the tired and overworked person for whom cooking is their one creative and artistic outlet, but the "tired and overworked" part means celebrating the "easy" part of "Easy Fancy Food". I plan to make every recipe in this book at some point, and I'm grateful for ease and the chance to make my food "fancy" -- just because. Every meal can celebrate something.
Easy, Fancy, Food. YES.
This lovely volume is filled with inviting and welcoming text that celebrates humanity as much as food, and in multiple contexts: when we need comfort, when we are on vacation, when we are coping (or not) with a pandemic (that's not a chapter, but it is in the narrative), when we are feeding a crowd, or enjoying the joy of re-imagined leftovers with close friends.
If you don't grow your own herbs, Colu Henry will make you want to start. Her recipes abound with fresh herbs and ingredients that are simple, but fancy in the right context. The Smoky and Spicy Shrimp with Anchovy Butter and Fregola (110) is a new favorite, and I'm here to tell you frozen shrimp works just fine and you should have a bag in your freezer at all times. Recipes like Cumin, Ginger, and Citrus Roasted Salmon with Cabbage, Dates, and Creamy Tahini Dressing pull together what is logical, but special enough that you needed someone to tell you when your own creativity stopped at "salmon and dill"...again. Roasted cauliflower seems to continue its internet popularity (unlike the cupcake, whose days of glory seem to have dimmed), and I will tell you that Henry's Cauliflower with Anchovy Oil and Crispy Capers is the first roasted cauliflower recipe I've actually been excited about--and I've tried most of them. (Also, splurge on some anchovies for your pantry). You can't sell me on the whole head roasted in the oven, no matter what you pour or rub on it--sorry. There are also recipes that can be made with small substitutions or things you might actually have on hand if you are a person with a standard-not-professional pantry (or one cupboard, as in my case). I will admit that my spice collection may be a bit non-standard, so the Fava Bean and Cucumber Salad with Feta & Sumac was a great way to use sumac (and I used edamame--again, something I usually have in my freezer). The Pan-Roasted Chicken Thighs with Asparagus and Charred Scallion-Sesame Salsa were fantastic on that night where my husband (who does the shopping) brought home some asparagus and chicken, with no thoughts about how to use it. Easy Fancy Food to the rescue!
The narrative is a joy to read, and I could really relate as, like Henry, I am not a dessert person. I respect that she included a dessert section full of other people's recipes. I am not a baker, and I loved reading: "..if you too do not bake or don't bake well, I suggest you feel no shame..." Like the recipes and the narrative, the photos are not overly "styled" and offer a sense of bright and wholesome everyday-ness. There are a few style elements I don't love (the italicized prepositions in the titles bugged me) and one small copyediting oversight, but these are truly nit-picky quibbles. But I have to include them so you don't think I work for the publisher (according to the laws of engagement on social media book review sites, evidently).
Truly -- this is a book for the person who likes to cook with interesting and fresh ingredients, but doesn't want to plan a month ahead to get the ingredients shipped from around the world. This is a book for the tired and overworked person for whom cooking is their one creative and artistic outlet, but the "tired and overworked" part means celebrating the "easy" part of "Easy Fancy Food". I plan to make every recipe in this book at some point, and I'm grateful for ease and the chance to make my food "fancy" -- just because. Every meal can celebrate something.
June 1, 2022
Imagine if Alison Roman had fewer ridiculous hot takes (she hates sandwiches! so cool!), lived in the Hudson Valley, and actually admitted that dessert is not her strength -- you might end up with some approximation of Colu Henry. The book is also shot in a similarly fun AR style with lots of over-saturated above shots of elegant hands reaching for colored glassware. I have not made any of these recipes yet, but marked many (and am most excited for the chicken and lamb mains and also ! popsicles). While not all of these recipes are wildly original, I found myself enjoying the *vibe* of this book -- perhaps because I too am a upper-middle-class white woman and would like to drink very cold white wine and eat shrimp with anchovy butter while barefoot on my porch with my dearest friends. Also I too insist on cooking on vacation. But don't drink every time Colu mentions she lives in the Hudson Valley! Relatedly I did wonder how she was able to consume so much alcohol (each recipe in this book basically ends with: so long as you're drinking wine, this will turn out fine!) while also parenting a child, until I realized that "Joshie" is a dog. Get it, girl.
September 15, 2022
As soon as I hit the recipe for Cozze, Cecci, Chorizo (mussels, chickpeas, chorizo), I knew that this cookbook would be full of delicious recipes. Chapters headings include Eat with Your Hands, When in Need of Comfort and Please Bring Dessert. Front matter includes an author introduction and a review of pantry items. As as the subtitle states, Henry keeps it easy. A few of the recipes that I'll be making - Rice Salad for a Screened-in Porch Dinner, Chicken Quintiliano (great history note on Mr Quintiliano included!), and "You'll Never Use Breadcrumbs for Your Parm Again!" Eggplant Parm. Photography is terrific, and spun with some humor which is always welcome. Recipe index included.
January 7, 2023
What a fun cookbook read! Small stories of connection, making the most of simple ingredients, and photos with a 1970s upscale magazine vibe - yes, please. Before I finished the book I had already bought ingredients for three of the recipes (based on things I had in the fridge or spice pantry) and transformed some barebones asparagus to what I will now refer to as “Colu style.” Now to spend the winter trying some easy, fancy foods.
January 9, 2023
I was a bit intimidated at first glance because of the word ‘fancy’ in the book’s title and while briefly sifting through the recipes - some of the descriptions and titles I hadn’t recognized. But after a deeper investigation, I’m pleasantly surprised that many of the dishes in this book can be made with ingredients already stocked in your fridge and pantry. Excited to try a few of the salads, chicken dishes, embellishments and the ricotta gnocchi!
August 24, 2025
Beautiful pictures. Truly beautiful book. Am I going to make 1 thing in this book? No. Nothing really spoke to me. There’s a lot of celery and fennel. Neither of which I like. This cookbook is a good read, beautiful fancy pictures. The recipes are so simple that they barely need written. ‘Put together beans, tomatoes, celery , fennel’ would have sufficed. I will still read every cookbook she writes.
September 5, 2022
chiiiiiiiic
December 5, 2022
Interestingly, the only recipes I marked to try were a few desserts contributed by friends of the author. Not a fan of her recipes or approach.
November 30, 2025
Absolutely adore this cookbook, i’ve made 4-5 recipes so far and every single one has been a knockout. This is my go to christmas present for my hostess friends. Stellar.
Displaying 1 - 11 of 11 reviews