"Nights and Weekends" Is a Cookbook for Real Life

I dream big on Sunday afternoons, imagining thoughtful but time-consuming weeknight dinners as I meal plan. Inevitably, there's at least one night each week when I find myself staring into the refrigerator at 5:30 p.m., completely depleted and reaching for whatever takes the least amount of effort. 

Then I got my hands on a copy of Alexis deBoschnek’s upcoming cookbook, Nights and Weekends: Recipes That Make the Most of Your Time. I was sold when I saw the very first recipe (Sheet-Pan Sausage with Corn, Peach, and Cucumber Salad). And as I kept reading, there were many that I wanted to try. I was genuinely looking forward to this one.

Why I Loved This Cookbook From Page One

What immediately drew me into deBoschnek's cookbook—available on August 12—was how it addresses the push and pull between wanting to cook well and needing it to fit into real life. Nights and Weekends is organized around a brilliantly simple truth: We don't cook the same way every day.

The "Nights" section is filled with recipes designed for the weeknight moments when you want something delicious and somewhat elevated, but need it to come together quickly and with minimal effort. The "Weekends" section celebrates those leisurely times when you can linger in the kitchen a little longer, try something new, or cook for a bigger crowd.

Cooking From 'Nights and Weekends'

True to my response above, the Sheet-Pan Sausage with Corn, Peach, and Cucumber Salad was the first recipe I tried, and it perfectly embodies what I want from a weeknight meal–especially in the summer. The combination of sweet corn and peaches with savory sausage and crisp cucumber creates this fresh flavor profile that feels wonderfully special, but almost entirely comes together in one pan. It's good food that happens to be easy.

I was equally drawn to the Spiced Lamb Flatbreads because they promised bold, Middle Eastern flavors and lots of fresh herbs. This recipe delivered. It was full of everything that makes a dish delicious: aroma, texture, color, and incredible flavor.

For both recipes, the hardest part was pulling the leaves of the herbs from the stems, which is more time-consuming than difficult. But I have a couple of suggestions to make it easier. With the sheet pan sausage dish, you can pluck the cilantro while you're waiting for the food to cook, so it ends up being time-neutral. Since the lamb requires cilantro and mint, have a partner or child help with this task while you're at the stove cooking the lamb. 

Finally, the Couscous with Merguez, Broccoli, and Halloumi was as mouthwatering as you'd imagine. (And apparently, I'm on a ground meat kick at the moment!) The base dish was full of spiced warmth, salty richness, and caramelization that was complemented by the bright, lemony couscous and crunchy pistachios.

This week's meal plan includes her recipes for Hot Butter Garlic Shrimp and Crispy Gnocchi Caprese. The first, because I know it'll be an instant favorite and come together at lightning speed. (We'll probably serve it over orzo or rice, or with a side of crusty bread.) And the latter, because it's tomato season, and crispy gnocchi is the best version of gnocchi. 

The weekend recipes feel like an entirely different kind of cooking joy. I made the Olive Oil Banana Bread with Chocolate Chunks on a Saturday morning when I had time to let the smell fill the house, and it felt like the kind of gentle, unhurried baking that makes weekends special.

Why "Nights & Weekends" Works for Me

Good cooking doesn't always look the same, acknowledges deBoschnek. Sometimes it's about getting something nourishing on the table efficiently, and sometimes it's about taking your time and enjoying the process. This book doesn't evaluate either approach against the other; it just helps you do both well.

Each recipe has at least one element that makes it feel slightly elevated, whether it's an unexpected ingredient pairing, a clever technique, or just a particularly smart way of combining familiar flavors. If I had to summarize it into one sentence, I'd say that deBoschnek understands that even when we're cooking quickly, we still want to feel excited about what we're making.

It's a book that's perfect for anyone juggling a lot or wants to feel inspired in the kitchen again. I've already made the Sheet-Pan Sausage with Corn, Peach, and Cucumber Salad twice, and as I bookmark even more recipes to try, I know this book will be one I reach for regularly. It meets me exactly where I am, whether that's exhausted on a Wednesday or rested and inspired to cook for friends on a Sunday.