A Cookbook by Kiana & Adam
Delicious meals
that work for
the whole table.
One shared dinner that flexes for different appetites.
Cook once. Adjust intelligently. Feed everybody.
Out now on Amazon · Hardcover, paperback, Kindle
Get the book“The sheet-pan chicken has become a staple in our house. We can flex it to whatever the night calls for — more protein one night, roasted vegetables the next — so nobody leaves the table hungry.”
Beyond the book
Notes from our home.
Writing on food, cooking, sourcing, health, family, and the outdoors — published between now and launch, free to read.
The Study
The Big 'But'
Why the little word in the middle of Tasty but Whole™ does all the work.
The Study
Hello from the authors
Why we're writing here, what we'll write about, and what you can expect from Notes.
The Study
The whole thing is out today
One hundred recipes, three editions, and every meaning of the word we could fit in one book.
Our story
We’re a mixed-diet household.
One of us leans plants. One of us leans meat. We have a toddler (Riley), a second baby on the way (Mason), and a dog (Waffle) who definitely thinks he’s entitled to scraps. We got tired of cooking two dinners.
Tasty but Whole is the cookbook we wish existed when we got married — one shared meal, with smart swaps for everyone at the table. Whole foods, real flavor, no separate kids’ menu.
— Kiana & Adam
Our approach, on one page
Eat well.
Live fully.
Real food, a flexible table, movement you enjoy, and room for the rest of life. A practical field guide to the thinking behind Tasty but Whole.
Get the free lifestyle guideOne-page infographic. No signup required.
Who this book is for
You’re the cook for…
Pick the person at your table. See how the book adapts.
Meat and potatoes without the fight.
The chapters lean on textures kids trust — crispy edges, quiet spice, plate-friendly shapes — with room to sneak in the vegetables they'll actually eat. Nothing is deconstructed for grown-ups.
What’s inside
Ten chapters. Ten recipes each.
Every recipe is built to flex — clear swaps for plant-based and meat-eating versions, and notes on what to prep ahead.
Brunchy but Whole
Slow weekend mornings, weekday wins.
Hungry but Whole
Hearty, protein-forward dinners.
Meaty but Whole
When you want it rich and savory.
Planty but Whole
Plant-based plates that earn their keep.
Soupy but Whole
Bowls, broths, stews, and ladles.
Quick but Whole
Thirty minutes, max. Promise.
Prepped but Whole
Sundays that buy you the whole week.
Snacky but Whole
Between meals, between meetings.
Sweet but Whole
Desserts that don't apologize for themselves.
Weird but Whole
The recipes friends end up asking for.
Featured recipe
Sheet-Pan everything, with broccolini and sweet potato.
One pan. One forty-minute roast. Three ways to serve it — so the whole table eats together.
The pan we reach for on Tuesday when nobody has the energy to negotiate dinner. Fat renders down through the sweet potatoes, broccolini crisps at the edges, and the lemon does the last third of the work at the table.
Hungry
Bone-in, skin-on chicken thighs, salt-rubbed and roasted on top of the vegetables so the pan catches every drop of fat.
Planty
Swap the thighs for a block of extra-firm tofu, pressed and cut into thick slabs, seasoned and oiled the same way.
Both
Roast the chicken on one half of the sheet pan and the tofu slabs on the other. Same pan, same dinner.
- Step 01Toss potatoes with oil and salt. Season the protein. Set them both on one sheet pan.
- Step 02Roast twenty minutes. Add broccolini. Roast twelve more.
- Step 03Zest a lemon over everything. Bring the pan to the table.
Full recipe in Hungry but Whole, page 12 — one of 100 in the book.
See it cooking · @tasty.but.wholeThe book is out. The notes keep coming.
Cook with us every week.
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