How to Eat at Home Every Night

In EAT AT HOME TONIGHT: 101 Simple Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot®, and More, Tiffany King unpacks the various excuses we use to avoid cooking dinner—and then solves them for us with inspired, doable, family-friendly recipes.

Kara Rota
2-minute read
Episode #208

Everyone's home at a different time. You didn't get a chance to hit the grocery store. You know you can't stand to look at a sink full of dishes. No matter the excuse, so many people get stuck in a rut of not knowing what to make for dinner. Enter Tiffany King's debut cookbook, Eat At Home Tonight: 101 Simple Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot®, and More

In this week's interview, Tiffany tackles questions about the equipment that makes her dinnertimes doable, the strategies she employs to keep trusted favorites interesting, and the recipes that get dinner on the table every night. 

Bonus recipe: Memphis-Style BBQ Chicken Tacos with Coleslaw

Serves 6 to 8

Barbecue styles vary widely across the country. In Memphis, they use a dry rub and sometimes follow that up with a mop sauce. Even if you don’t know exactly what that means, it sounds good! This recipe is a play on Memphis-style dry rub, only we’re serving up this quick 'cue in corn tortillas, topped with creamy coleslaw. The mild spiciness of the chicken pairs perfectly with the slightly sweet crunch of the slaw. This is Taco Tuesday with a Tennessee twist!

  • 1½ teaspoons paprika, preferably smoked paprika (but regular is fine)
  • ¼ teaspoon black pepper
  • 1½ teaspoons light brown sugar
  • ¼ teaspoon salt
  • 1⁄8 teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry mustard
  • 4 cups shredded cooked chicken
  • 1½ tablespoons cider vinegar


  • 1 (16-ounce) bag coleslaw mix
  • ½ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 1 tablespoon cider vinegar
  • Salt and black pepper
  • 12 to 16 corn tortillas, for serving


In a small bowl, stir together the paprika, black pepper, brown sugar, salt, cayenne, garlic powder, and mustard. Put the chicken in a large microwave-safe bowl, sprinkle the spice mixture over the chicken, and toss to coat. Add the vinegar and stir. Microwave the chicken for 45 seconds to 1 minute, until hot. 

For the coleslaw, in a large bowl, stir together the coleslaw mix, mayonnaise, granulated sugar, and vinegar, season with salt and black pepper, and stir again until well combined. 

To serve, warm the tortillas in a dry skillet over medium heat. Place ¼ cup of the chicken in each tortilla and top with the coleslaw

Recipe excerpted from EAT AT HOME TONIGHT: 101 Simple Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot®, and More. Copyright © 2018 by Tiffany King. Published by WaterBrook, an imprint of Penguin Random House LLC.

About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.