Romance Novelist Debbie Macomber Wrote a Cookbook—and We’re in Love!

Debbie Macomber's new cookbook is a whirlwind romance with food, a collection of delicious recipes perfect for sharing.

You can’t cook like Debbie Macomber and not draw the connection between her romance novels and recipes. So I’ll get it out of my system now: She engages in a true love affair with food! Her dishes will make you swoon! Grab a fork and knife for the only romance you’ll need!

In her cookbook, Debbie Macomber’s Table, the author shares the recipes she brings to her own table. It’s full of familiar dishes, often with innovative twists. There’s a good balance between savory and sweet, with options both for indulging and for preparing meals that taste restaurant-worthy while requiring minimal effort.

What I Cooked

Here’s what I feasted on. You’ll find the recipes below.

Pulled Pork

Debbie’s Easy Slow Cooker Pulled Pork is one of those dishes that tastes gourmet but doesn’t demand too much from the cook—my favorite kind of recipe! The preparation is nearly fool-proof, perfect if you’re an experienced chef or if you tend to burn your spaghetti. A few spices, some chopped onions, a pork shoulder and you’re good to go. The pork needs between 6 to 10 hours to cook, meaning that at the end of a busy day, you have a succulent roast waiting for you.

The best part? There are so many ways to use pulled pork! I warmed some up for a quick breakfast the next morning, and you could easily add leftovers to a sandwich or pulled pork tacos. I also found that freezing and reheating it preserves the flavor and tenderness.

Herb Roasted Lamb

I love lamb, but I don’t cook it very often, mainly because I’ve always felt a little bit intimidated. With her Herb Roasted Lamb Chops, Debbie walks you through each step so you realize it should be neither daunting nor time-consuming. Like many of the others in her cookbook, the sauce is simple to prepare but bursting with flavor, the tang of the mustard drawing out the rosemary and balancing out the lamb’s richness. The combination of searing and then roasting the meat makes it juicy and decadent. Kind of like a little black dress, it goes with any situation—special celebration or weeknight dinner—and any accessory, whether that be fresh-tasting peas, buttery potatoes or your go-to side dish.

Grilled Fish Tacos

Nothing says summer like fish tacos, especially those paired with a cilantro-lime sauce. The marinade for the cod is so flavorful that you almost don’t need anything else! The creamy sauce accents the lime and cumin in the fish, while shredded cabbage adds just enough crunch to complement the soft tacos and flaky fish. An instant hit with my family, and one that will definitely make its way into the weekday rotation.

Debbie’s Recipes

Here are all the recipes I cooked, all found in the wonderful Debbie Macomber’s Table.

Easy Slow Cooker Pulled Pork

Ingredients

  • 2 red or yellow onions, sliced
  • 4 garlic cloves, peeled and smashed
  • 1 (4- to 5-pound) bone-in pork shoulder roast
  • 4 teaspoons chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper

Instructions

Place the onions and garlic in the bottom of a 6-quart slow cooker. Place the pork roast on top.

In a small bowl, mix together the chili powder, brown sugar, salt, cinnamon, cumin and pepper. Rub the spice mixture all over the pork. Cover and cook on high for 6 to 7 hours or on low for 9 to 10 hours. Transfer the roast to a cutting board and shred with two forks.

Place the pork in a serving bowl or rimmed platter. Add cooking liquid to the pork until it’s as juicy as you like.

Herb Roasted Lamb Chops with Dijon-Rosemary Sauce

Ingredients

Lamb Chops

  • 4 (1-inch-thick) lamb loin chops
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary, lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil

Dijon-Rosemary Sauce

  • 1 cup half-and-half
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon dried rosemary
  • Salt and pepper

Instructions

Make the lamb chops:

Preheat the oven to 400°F. Sprinkle both sides of the lamb chops evenly with the oregano, rosemary, salt, and pepper.

Heat the oil in a large ovenproof skillet over high heat. Add the lamb and brown for 3 minutes on each side. Transfer the skillet to the oven or transfer the lamb to a baking sheet and roast for 10 minutes, or until an instant-read thermometer inserted in the middle of a chop reaches 135°F. Transfer the lamb to a platter, cover loosely with foil, and let rest for 10 minutes.

Make the sauce:

In a small saucepan, whisk together the half-and-half, mustard, and rosemary. Heat over medium heat until hot, but do not let it boil. Season with salt and pepper.

Place the lamb chops on a serving platter and spoon some of the sauce over the chops. Serve the remaining sauce on the side.

Grilled Fish Tacos with Cilantro-Lime Sauce

Ingredients

Cilantro-Lime Sauce:

  • 1 cup packed fresh cilantro leaves
  • 3 tablespoons lime juice
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream

Fish:

  • 1/4 cup vegetable oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 pounds cod fillets
  • Corn tortillas, warmed, for serving
  • 2 cups shredded cabbage, for serving
  • Lime wedges, for serving

Instructions

Make the sauce:

In a blender or food processor, blend the cilantro and lime juice until the cilantro is finely chopped. Add the mayonnaise and sour cream and blend until smooth. Pour into a bowl, cover and refrigerate until ready to serve.

Make the fish:

In a shallow baking dish, whisk together the vegetable oil, lime juice, garlic powder, cumin, and chili powder. Pat the fish dry, then place it in the baking dish. Turn the fish in the marinade until coated. Cover and refrigerate for 15 minutes or up to 2 hours.

Heat an outdoor grill over medium-high heat until hot. Use tongs to dip a paper towel in oil, then brush on the grate. Place the fish on the grill and cook for 3 to 4 minutes per side, until flaky. Use a large metal spatula to remove from the grill to a serving dish. Use a fork to gently break up the fish into chunks.

To serve, each person takes a warm corn tortilla and fills it with a few pieces of fish, cabbage, a squeeze of lime and a drizzle of sauce over the top.

We’re obsessed with celeb cookbooks—here’s what happened when we cooked like Joanna Gaines!

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