In his new book, “Just Cook It!” (Houghton Mifflin, $30) culinary director of Food & Wine magazine, Justin Chapple, hopes to bring everyday cooks super recipes, but simplified.

Classically trained at the French Culinary Institute, Chapple has, through is work at the magazine and in his James Beard award-nominated video series, Mad Genius Tips, taught cooking techniques and sought to simply chef’s recipes. In his cookbook, he has created a collection of 145 recipes that will appeal to home cooks and be easier to recreate.

While the book contains chapters on how to stock the pantry, equipment needed and a look at the basics, the recipes in the book are divided into nine chapters: Party Foods and Snacks with Whipped Feta Dip; Breakfast, Brunch and Other Eggy Things with Poached Eggs on Spicy Avocado Multigrain Toast; Soups and Stews with Lime Soup with Chicken and Hearty Greens; Salads and Vegetables with Quick-Braised Collard Greens; Pasta and Grains with No-Stir Risotto with Shrimp and Clams; Seafood with Potato-Crusted Trout Schnitzel with Caper Mayo; Meat and Poultry with Roasted Chicken Legs with Sourdough Bread and Poblanos; Desserts and Sweet Stuff with Chocolate-Peanut Pie and Condiments and Sauces with All-Purpose Buttermilk Ranch.

I made two dishes out of the cookbook for dinner: Chicken Schnitzel with Hot Sauce Butter and Ricotta Gnudi with Spinach. The schnitzel is chicken pounded flat with a breading made up of panko, dipped in an egg and mustard mixture and pan fried. The hot sauce butter is just butter softened and mixed with hot sauce and some parsley. I enjoyed putting a little pat of it on top of the warm chicken and letting it melt and run down, the kids weren’t keen on the idea, but loved the chicken as-is.

I had read about gnudi for a while in different books and was always curious to make it, but it seemed like it would be hard. The cookbook reassured me that it wasn’t, so I went ahead and tried it. Most of the ingredients are just processed in a food processor, then put in simmering water in little balls for a few minutes and then finished off by being browned in a skillet with some butter and garlic. I discovered my new favorite thing was waiting for the gnudi to pop up in the water. There is something satisfying about it. The rest of the process wasn’t difficult at all, and it was fun to make it from scratch! The kids were put off by what they deemed a “weird texture” but my husband and I loved it! Served on a bed of wilted spinach with a bit of lemon juice and garlic, it was delicious. I will save it for my next adults-only dinner!

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From The Author, Justin Chapple

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Can you tell us what was your inspiration for the cookbook?

I wanted to write a book that not only made cooking less intimidating but fun again! Whether you’re cooking classic recipes or inventing your own, it shouldn’t be overwhelming or scary. You actually CAN make boeuf bourguignon in a few short steps. Making chocolate mousse CAN be simple. I’ve spent eight years testing and streamlining chef’s recipes and have paired everything I’ve learned over that time with the sensibility of my childhood–the way most American’s cook–to create the recipes in this book.

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What recipe would you advise novice cooks to start with?

I know it sounds cliche, but I’d have to say start with my Flat-Roasted Chicken with Coriander and Lemon because it’s low intimidation with high reward. The recipe offers, in my opinion, the best lesson for roasting a whole bird.

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If you have a leisurely weekend afternoon to spend cooking, what would you make from the book?

Without a doubt, I would spend the afternoon making my Oven-Fried Pork Carnitas because they are not only insanely tasty but the recipe makes enough to have leftovers. But, also, the recipe cooks low-and-slow in the oven and requires very little (actual) effort, so that means I can relax while I sip a cocktail and still feel like I’ve done a ton.