A Couple of Cooks Announces Meditteranean Every Night

Alex and Sonja Overhiser, the Indianapolis-based couple behind the successful food blog A Couple Cooks, are releasing their highly anticipated third cookbook March 2, 2027. 

The new cookbook, Mediterranean Every Night, digs into the lifestyle the couple have adopted after writing over 3,000 recipes for their food blog, publishing two prior cookbooks, traveling, and—for Sonja—completing a Harvard Medical School course on lifestyle and wellness coaching.

A “diet book,” this is not. Mediterranean Every Night is a book clearly written by two people who both love to eat and cook. A conversation with Sonja and Alex revealed that they somewhat stumbled backwards into eating and embracing what is commonly referred to as the Mediterranean diet. Former vegetarians, after incorporating seafood and chicken back into their diet, the Overhisers stepped back to assess and realized what they were doing was their own Hoosier adaptation of the fresh, balanced, whole-food-based way of living often attributed to those in the Mediterranean region of Europe. 

While gorgeous photos of Greece, Italy, Spain, and France (taken by Alex, who is responsible for all of the mouth-watering photos in the book) are interspersed throughout, the couple is quick to dispel that any one geography is responsible for what is now known colloquially as the Mediterranean diet. The photos might show Greece, but a quick glance at the table of contents reveals recipes with global inspiration.

The range of the recipe list makes Mediterranean Every Night a great book for weeknight cooking. You can easily plan a whole week of meals from the book—with diversity of cuisine, time, and effort found throughout. If you’re looking for quick meals specifically, the work is done for you, with a dedicated curation of 30-minute weeknight heroes found on a page toward the back. Upon my first look, I was pleased to see the recipe Parmesan-Crusted Salmon with Honey Drizzle, not only because it sounded delicious, estimated to take about 30 minutes, and featured salmon (a favorite in my house), but because in a lifestyle and diet often associated with fresh-off-the-vine produce and summer spritzes, this was a recipe written for a cold November weeknight in Indiana—when the garden tomatoes are long gone, the farmers’ markets have been closed for months, and you need something homemade and warm to fuel you. The many “season-neutral” recipes in the book (others include Oven-Roasted Broccoli with Smoky Yogurt Sauce and Crostini with Herby Whip and Sun-Dried Tomatoes) reinforce that this is a duo quite literally practicing what they preach, creating wholesome, fresh recipes with what is available to them in grocery stores year-round, the way most of America shops and cooks. 

A key part of the lifestyle Alex and Sonja are pitching extends beyond the food. The lifestyle treats social connection as a core tenet, and the shared table is where it often happens. Alex and Sonja lean into this with a section of the book in the back simply titled “Dinner Menu Ideas” where recipe selections have been organized into party menus. I was particularly drawn to the pitch-in parties, assigning friends recipes with menus such as “Come Over After Work” Pitch-In Party and Mezze Snack Dinner Pitch-In Party. As you skim the menus, you can’t help but start looking at the calendar, sending a group chat a date, putting a little something together. Everyone contributes; it’s nothing fancy, just a reason to get together. Feeding and connecting with neighbors, friends, loved ones and the community at large is a thread that runs throughout not only the book, but Sonja and Alex’s lifestyle and career in food. This book makes it possible for everyone to join. It’s good for your health after all.