[2] The book stresses "unfussy" foods and recipes and the value of authenticity and connection when cooking for and hosting friends or guests in one's home, rather than traditional dinner parties, which tend to focus on presentation and etiquette.
[3] Roman categorizes recipes into snacks, salads, sides, mains, and "after dinner" and intersperses the book with essays and commentary about food-related subjects, such as sardines and wine.
[8] Meera Sodha, who compiled the list, wrote that the book presents "heart, soul and food frequently and unapologetically made using store-cupboard ingredients.
"[8] Michele Moses recommended the book to readers of The New Yorker, writing: "Part of the appeal is her grasp of her audience: the financially unsteady millennial generation, which has turned “nothing fancy” into an aesthetic choice.
"[9] Moses also discussed the accessible persona cultivated by Roman in the book, and highlighted tips accompanying certain recipes that expressed annoyance with some expectations held by guests.