WALNUT CREEK, Calif. • Oscar-winning actress, “Glee” TV sensation and paparazzi magnet Gwyneth Paltrow has a foodie side, too. An avid home cook, Paltrow wrote “Spain, a Culinary Road Trip” with Mario Batali, to accompany their popular PBS food and travel series. Now, she has a cookbook of her own: “My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness.”

From simple burgers to entrees that span the globe, there’s plenty to tempt vegetarians and vegans, as well as omnivores. Families will love the frequent tips on tweaking recipes to suit grown-up and pint-size palates. And the crab cakes with spicy romoulade were inspired by SpongeBob SquarePants. (Paltrow’s young son, Moses, was curious about krabby patties.)

The bottom line, Paltrow writes, is togetherness: “Food can be as simple as can be, even Chinese takeout — just all of us sitting together without television, BlackBerrys and the like, is gold.”

Here’s just a taste:

Note: Make this dish vegan-friendly by replacing the chicken with similar amounts of tofu or vegetables.

BEST STIR-FRIED CHICKEN—Yield: 4 servings

4 skinless, boneless chicken breasts, cut into 3/4-inch cubes2 tablespoons cornstarchCoarse saltFreshly ground pepper2 tablespoons vegetable oil1/4 cup each peeled, minced garlic and gingerroot1/2 cup minced scallionsPinch red chili flakes1/2 cup rice wine vinegar1/2 cup dark brown sugar, unrefined if possible2 tablespoons soy sauce2 tablespoons coarsely chopped cilantro, as garnish

Procedure:1. Toss chicken with cornstarch, a large pinch of salt and quite a bit of pepper.2. Heat oil in large nonstick wok over medium-high heat. Add garlic, ginger, scallions and chili flakes and cook, stirring, 1 minute. Add chicken and cook, stirring occasionally, 5 minutes.3. Add vinegar, sugar and 5 or 6 grinds of black pepper. Boil over high heat 3 minutes, or until sugar has caramelized, vinegar has mellowed a bit and the whole mixture is dark brown and sticky and lovely. Add soy sauce, cook 30 seconds more and serve immediately, sprinkled with cilantro.