There were lots of tasty recipes in this book that I enjoyed, including All-Purpose Gravy, Quick Buttered Peas, and Quick Green Bean Casserole, but my favorite was the Braised Red Potatoes. I've now made that one countless times since I first tried it. I love it so much that, since I have decided to remove this cookbook from my library, I'm going to write down the recipe in my personal cookbook so I can keep making it 🤤 The reason I've decided to part with this book is two-fold. First, although the subtitle only mentions plant ingredients, it is not a plant-based (and most certainly not a vegan) cookbook. Most of the recipes are easily veganized but I have plenty of actual vegan cookbooks where I don't have to engage in such mental gymnastics. The other reason is that, in typical America's Test Kitchen fashion, their "quick" and "easy" recipes very often take hours of exhausting work. For instance, the Quick Green Bean Casserole took two hours to make 🤯 When you include additional time to actually serve up, eat, and clean up after, that's a 3+ hour meal. Maybe if you're a professional chef, you can whip it up faster, but for the busy home cook that America's Test Kitchen claims to serve, it's out of touch, to say the least, to claim such recipes are ideal for a weeknight dinner.