When Jessica Merchant started her blog, How Sweet Eats, in 2009, there was no Pinterest and no Instagram, Facebook was still fairly new and not the hub of recipes we know it for today.
Since then, Merchant, a self-proclaimed food fanatic, has become a beloved four-time cookbook author with over 572,000 Instagram followers and nearly 535,000 fans on Pinterest.
Her success, in part, is the fact that she creates accessible and delicious recipes that are largely doable in just 30 minutes. Her recipes are family-friendly and forgo complicated ingredients, instead turning to pantry staples.
Her newest cookbook, Easy Everyday, is no exception.
When a copy landed on my desk, I happily got to work flipping the pages and whipping up so many inspiring and tasty recipes.
There’s even an entire chapter dedicated to sauces and dressings, which, if you know me, is something I really enjoy. Currently, my faves are the Caramelized Shallot Dressing (page 25) and the Cilantro Lime Dressing (page 29), which I used to marinade shrimp for tacos! A hit.
Here’s what else I’ve been testing out, the publisher shared some recipes, which are linked below. Happy cooking!
Breakfast Bites
Peanut Butter Chocolate Oatmeal Cups, page 61
Peanut butter and chocolate are a winning combo, for sure. However, this particular execution of the famous duo was a fail for me. Yes, they were healthy, with just a few tablespoons of maple syrup as a sweetener, but I craved something a bit sweeter. This might have hit the spot had I used a commercial, sugar-filled peanut butter instead of the natural PB in my fridge. I’m willing to give this one another shot with either a different peanut butter or a bit more maple syrup.
Crispy Rice with Fried Eggs, page 73
Crispy rice? I’m in. I just love a creative way to use up leftover rice. And the addition of cheddar, while a little surprising, really worked for a hearty and yummy breakfast.
Lunch Loves
Caprese Cottage Cheese Toast, page 92
This right here is an ideal example of how the most humble and simple ingredients can combine to create something that you will crave over and over again. Truthfully, I’m not a huge cottage cheese lover, but it really works in this application, adding a great dose of protein and a satisfying creamy texture that is the perfect foil for the acidity of the tomatoes. Cooking the tomatoes in olive oil with garlic, sugar and salt and pepper really brings out the best in these little beauties. Get the recipe: Caprese Cottage Cheese Toast
Cherry Jalapeno Chicken Salad, page 96
How do I feel about this one? Well, I’ve made it three times since I started testing this book! Move over dried cranberries, because there’s a new boss in town. The tart dried cherries are my new favourite. But don’t let the jalapeño scare you; once they’re deseeded, they add an ever-so pleasant crispiness to the salad and virtually no heat at all.
Dinners and Sides
Chicken Zucchini Meatballs with Lemon Rice, page 118
The title sounded so good that I took a chance when testing these and made a double batch. Spoiler alert, I am VERY glad I did. As Merchant wisely advises, these meatballs can be frozen on a sheet pan uncooked, then popped into a freezer bag until you are ready to cook them. I’ll even toss a few on a salad for a simple, hearty lunch. The meatballs are a triumph, butI found the lemon rice could have used more lemon. So if you’re trying this, just add at least twice the amount of lemon suggested. If you love lemon, that is.
Blackened Salmon Burgers with Mango Slaw, page 138
My family watched suspiciously when they saw me place a beautiful piece of salmon into the food processor. But I can honestly say the blend of spices in this recipe took a lovely fillet to a whole new level. I loved the addition of smoked paprika; it was just the right wisp of mystery. Of course, the mango slaw is so fresh, light and vibrant. It’s exactly what this rich fish burger needs. I’m calling it, this is the new family favourite! Get the recipe: Blackened Salmon Burgers with Mango Slaw
Easy Entertaining and Snacks
Ricotta Jam Jar, page 117
Not only is this visually beautiful, but I’d also say that it tastes even better than it looks. I served mine with a lightly toasted baguette and watched as it got devoured. The richness of the ricotta is balanced by the bright acidity of the tomato jam. I actually doubled the recipe for the tomato Jam and have been enjoying it on eggs in the morning, on pasta for dinner and I even put it on a salad. It’s so good!
Treats, Treats, Treats
No Bake S’Mores Pie, page 221
This recipe didn’t turn out exactly as I thought. But it wasn’t a miss. Let me explain. Even though I followed the recipe exactly and used the right-sized pie dish, I had a lot of ganache left over. Oh darn! I wasn’t mad about it at all because I ended up making a whole bunch of truffles. Not part of the original plan when testing this recipe, but sometimes you have to improvise! And yes, the pie was delicious!
Chewy Caramel Pretzel Cookies, page 222
Normally, I’m not drawn to caramel things, but I thought that, because of the salty pretzels, this might be more appealing. Sadly, I was wrong. This was just way too sweet with 1 cup of white sugar, 1 cup of brown sugar and 1 cup of caramel squares. But if you love caramel and have a real sweet tooth, I think this might be right up your alley!
Excerpted from Easy Everyday by Jessica Merchant. Copyright © 2025 Jessica Merchant. Published by Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
