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Ray has made quite a name for herself on The Food Network, where she hosts
four shows, and in a baker's dozen of cookbooks mostly dedicated to easy-
to-prepare cuisine. To love this book is to love the author's quirks, like
calling extra virgin olive oil "EVOO" and hearty soups "stoups." But her
recipes are tasty, simple and often sophisticated enough to turn even
doubters into fans. This cookbook, the author's 11th, is dedicated to quick
after-work meals and is separated into chapters called "Meals for the
Exhausted," "Meals for the Not Too Tired" and "Bring it On! (But Be Gentle)."
A meal for the pretty much awake, Smoked Paprika Chicken with Egg Noodles and
Buttered Warm Radishes, is the sort of thick, nourishing plate a person craves
when the thermometer drops. Pasta in a Creamy Artichoke and Saffron Sauce is
luxurious with its sauce of saffron, heavy cream and parmigiano. The chicken
and chorizo burritos called Dinner, Wrapped Up are cheesy, filling kid-pleasers,
even if the accompanying text can be wince-inducing ("it's a way-cool mega-rrito,
dude!"). But what's most remarkable about these dishes is that they take less
than an hour to prepare-often a lot less-but they taste like they took all day.
For busy, exhausted cooks, that's worth all the quirkiness in the world.

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