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The Best 30-Minute Recipe
Most quick recipes deliver speed but not flavor. They often rely on silly shortcuts (no, you can’t stuff bell peppers with raw ground beef and onions) and second-rate convenience products (think canned soup). No wonder most quick recipes are fast but forgettable. In The Best 30-Minute Recipe, America’s Test Kitchen turns its crew of test cooks loose on the world of quick cooking in an effort to find flavor, not just convenience. Many dishes are naturally quick—stir-fries, hearty salads, skillet sautés, and simple pasta dishes—but they also need to be full-flavored and foolproof. They have streamlined these dishes, subtracting an ingredient or shortcutting a cooking method, to make them memorable and dependable. But some recipes seem impossible to make in a mere 30 minutes. How about a richly flavored chicken stew that typically takes more than an hour at best? Parcook chicken thighs in the microwave to jump start the cooking. Meatloaf? Downsize one large meatloaf into four individual servings and brown them in a skillet. Baked ziti? Make the entire dish in a skillet, where the pasta cooks in a richly seasoned tomato sauce instead of a big pot of boiling water. And forget about second-rate supermarket shortcuts. Once you try our Quick and Crunchy Breaded Pork Chops, you’ll never be tempted by a store-bought breading mix again. Our recipe has all the convenience of the shake-and-bake version, but it tastes worlds better. They also discovered that many quick recipes fail to include prep times. In The Best 30-Minute Recipe, every test cook used a timer to be sure every recipe really can be prepared, cooked, and on the table in 30 minutes or less. And if a recipe was cutting it close, they looked for acceptable shortcuts. When they couldn’t make a creamy chicken and rice casserole in 30 minutes, we turned to instant rice (sautéed in butter to improve the rice’s texture and flavor) with excellent results. Special features include Got Extra Time? which provides suggestions and recipe alterations that will make a good dish even better if you have a few extra minutes to spend in the kitchen. Other features like Making the Minutes Count and Kitchen Shortcuts help you prep and cook more efficiently, giving you skills you can use for a lifetime of cooking. Organized around the most logical ways to think about quick cooking, The Best 30-Minute Recipe will lead you right to the type of dish you feel like making. Want to make an entire meal in a skillet? Turn to Skillet Suppers for dishes like -Skillet Steak Fajitas and Skillet Paella. Feel like preparing a simple, flavorful sauce while your pasta boils? Choose from dozens of options in While the Pasta Cooks. You can also check out Skillet Pasta, recipes that cook the pasta right in the skillet with the sauce, saving you time and leaving you with just one pot to wash. Another chapter, Starting with Leftovers, offers appealing ideas for turning last night’s dinner into a completely new meal, such as Asian S
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Mountainwoods 7.1-in. Recipe Box, Antique Walnut
Organize your recipe cards with this antique style recipe box. Protect and organize your favorite recipes in one convenient recipe box. This recipe boxes features a flip-top cover with a metal latch. You'll find recipes with ease because the cover opens to reveal the entire collection of recipe cards. A removable divider holds the cards upright to allow for your growing collection of recipes. The Valencia Recipe Box holds 400 4x6 or 3x5 recipe cards. This beautiful recipe box is a wonderful complement to your kitchen organizers. Mountain Woods strives to do their share to keep our environment beautiful. Hardwood is grown from sources that are managed for a sustained yield. The finishes are a combination of mineral and vegetable oil. The packing material we use is completely biodegradable and dissolves in water. Mountain Woods creative and innovative gourmet kitchen accessories are designed with you in mind. Nearly 25 years of experience has given the insight into designing functional and attractive products. Dedicated to superior craftsmanship and quality merchandise, the workmanship of each product is guaranteed to be of the highest quality and free from defects.
Sale price: $19.95
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Best Light Recipe
Would you bake 28 light cheesecakes to find the one you'd actually want to eat? They did, so you only have to bake one, and they guarantee it will come out perfect every time. The Best Light Recipe offers more than 300 full-flavored lower-fat and reduced calorie recipes that still taste great and are guaranteed foolproof by the test cooks and editors who bring you Cook's Illustrated magazine. For the first time ever, the editors of Cook's Illustrated magazine have devoted an entire book--more than 300 recipes, from appetizers to desserts--to lighter versions of family favorites. From guacamole and bake pita chips, a honey-Dijon Vinaigrette, hearty chicken noodle soup, and macaroni and cheese, to lasagna, spaghetti and meatballs, blueberry muffins and even chocolate cake, we cut the calories and fat without sacrificing flavor. The Best Light Recipe also includes naturally healthy recipes like salsa, gazpacho and poached salmon as well as other recipes that are tweaked to be even lighter and healthier like stir-fry chicken, grilled tuna burgers, and pan-roasted asparagus. 300 flavorful lower-fat recipes and recipe makeovers. Includes nutrition counts and sidebars. All recipes reviewed and fact-checked by a registered dietitian. Healthy cooking techniques revealed. List of nutritional resources.
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125 Best Biscuit Mix Recipes
A box of biscuit mix is found in more than half of America's kitchens. Look in your kitchen cupboard and chances are you will find a box of biscuit mix. The ultimate pantry staple, biscuit mix is a convenient and delicious shortcut to a host of delicious, baked recipe ideas. 125 Best Biscuit Mix Recipes offers a variety of outstanding recipes from old favorites like pancakes, waffles and biscuits to new recipes that appeal to current tastes. Master baker Geary brings his outstanding talents to recipes that include appetizers, main courses, meal-in-one-dishes like casseroles, and quick breads and cookies. Using either a packaged or homemade mix, anyone can make these delectable recipes: - Cheese and Leek Scones - Three Cheese Lasagna Loaf - Almond Peach Pork Chops - Baked Buttermilk Chicken - Blueberry Almond Pancakes - Pear Almond Nutmeg Waffles - Creamy Peanut Butter Chocolate Brownies Along with 125 delicious recipes, the book includes useful information on: - Substitution charts and proper storage of ingredients - Tools and equipment from handtools to baking pans - Cooking and baking tips from measuring to troubleshooting These are outstanding recipes; they take a minimum of time and deliver maximum results.
Sale price: $13.26
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Cakes : 1001 Classic Recipes from Around the World
2004 IACP Award Nominee for Compilations Category The largest recipe collection in one volume--from a simple butter cake to an indulgent double dark chocolate cake with white chocolate sauce, this handsome cookbook contains over 1,000 cake recipes--some are family favorites, while others are exotic recipes from around the world. Step-by-step instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best--and most delicious--results. A treasure trove of recipes, covering a wide variety of cakes, from chocolate cakes to cheesecakes to no-bakes--complete with icings, sauces, frostings, glazes and syrups--each one tested to assure success in your home. Here is everything bakers need to create spectacular cakes time after time, including: More than 1,000 recipes, ranging from a basic yellow cake to European gourmet cakes Over 500 full-color photographs of finished cakes An introductory chapter that provides vital information on flour, eggs, fats, sugars, pan types, ovens, temperatures, and more Recipes ranked by difficulty, from super-easy to the more challenging Step-by-step photographic spreads within the chapters that focus on specific themes, such as the types of chocolate and how to melt them, storing and freezing cakes; cutting, filling, and decorating cakes; and much more A unique recipe list: many of your old favorites, plus a wide variety of recipes gathered from around the world Chapters organized by type of cake, from fresh fruit cakes to sponge cakes to meringue cakes to strudels
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The Quick Recipe
2004 James Beard Award Winner for the General Category The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time--all from scratch. Starting with building block recipes for basic quick cooking techniques such as sautéing, grilling, or stir-frying, the editors of Cook’s Illustrated developed more than 300 flavorful recipes, including honey-glazed pork loin with fennel and carrots, lemon pudding cake, stir-fried chicken with green beans in spicy orange sauce, and 30-minute tart tatin. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients. In addition to developing quick recipes that do not sacrifice taste, the editors have identified supermarket ingredients that save time without sacrificing flavor. More than 200 illustrations provide shortcuts for techniques, including shaping biscuits and scones, stuffing chicken breasts, or seeding tomatoes. All 309 of the recipes in this 464-page, hardcover cookbook are new to The Best Recipe Series, and 85 have never appeared in Cook's magazine.
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300 Best Chocolate Recipes
All the rich delights of chocolate captured in one volume of decadence. Only chocolate is so rich, smooth and satisfying for so many of us. Whether bittersweet, semisweet, milk or white, there is a chocolate for everyone to love. Square or chip, grated or melted, the world's favorite baking ingredient is chocolate. 300 Best Chocolate Recipes is an outstanding collection of chocolate recipes originally published in two books, 125 Best Chocolate Chip Recipes and 125 Best Chocolate Recipes. This delicious array of recipes ranges from the traditional to the sophisticated, and from the simple to the challenging. Featuring incredibly creative and luscious recipes for everything from cakes, cookies, pies, breads, puddings, bars, squares and muffins to hot and cold beverages and sauces, these are fail-safe recipes for a baker with any level of experience. Here is a sampling: Chocolate-dipped coconut macaroons Raspberry chocolate chip cookies High-octane espresso chip morning muffins Chocolate mousse cake Double chocolate cheesecake ice cream. Every recipe is easy to follow -- and works to perfection every time.
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Best Recipes in the World
Mark Bittman traveled the world to find and bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible. In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread. In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Asian food now rivals European cuisine’s popularity, and this book reflects that: It’s the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire. Shop locally, cook globally–Mark Bittman makes it so easy: Hundreds of recipes that can be made ahead or prepared in under 30 minutes Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook’s shelf The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It’s simply like no other cookbook in the world.
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The Best Make-Ahead Recipe
No time to cook after work? Want to stock your freezer with oven-ready meals? Can't stand all the last minute work associated with entertaining? The Best Make-Ahead Recipe will put you in control of all your cooking with recipes specifically engineered to the make-ahead approach. Sure, you can make your favorite dishes to heat later, but once food is refrigerated or frozen, flavor and texture suffer--pasta turns mushy, meat dries out, and almost everything tastes less than fresh. Built from the ground up, these make-ahead recipes are guaranteed to withstand storage and reheating without compromise. Make-ahead dishes like frozen lasagna and macaroni and cheese will come out of the oven just as saucy and cheesy as fresh-baked; stuffed chicken breasts will cook up juicy and tender even after two days in the fridge; and your make-ahead mashed potatoes will be so creamy and fresh-tasting your guests will think you've just mashed them over a hot stove. The test kitchen also provides precise instructions on scaling recipes up or down as well as detailed reheating instructions that won't leave you guessing. A lifesaver for busy families, The Best Make-Ahead Recipe will give you the recipes, tips, and techniques to plan and cook ahead--whether you are hosting a dinner party or want to put fresh-tasting food on the table every night of the week. COOK NOW AND SAVE TIME LATER OVEN-READY ENTREES THAT WON'T DISAPPOINT Have you been tempted by the convenience of ready-to-cook breaded stuffed chicken breasts at the supermarket? They might look good, but once cooked, the breading becomes soggy and the fillings taste bland. The Test Kitchen shows you how to pretoast bread crumbs for a guaranteed crunchy crust, and for the filling they rely on a highly seasoned mixture of cheeses and fresh herbs, whose flavors won't become muted. BAKED GOODS THAT GO FROM FREEZER TO OVEN Most make-ahead coffeecakes are baked and then frozen, which can result in a dry texture. Here is a sturdy coffeecake batter (with an extra egg and additional butter) that can be either refrigerated or frozen right in the cake pan. When ready to serve, simply pop it into the oven, and in no time you'll get a fresh-baked coffeecake with a moist, tender crumb. MEALS THAT DO DOUBLE DUTY Turn Sunday night's Braised Brisket into Monday night's quick and heartyToasted French Dip Sandwiches or an easy Meat Ragu. These double-duty recipes offer a variety of family-friendly weekend cooking options that will give you a headstart on organizing your weeknight meals. You'll never look at leftovers the same way again. SLOW-COOKER FAVORITES YOU'LL REALLY WANT TO EAT The problem with slow-cooker stews is that by the time the meat becomes fork-tender, the vegetables have turned mushy and dull. For the Test Kitchen's beef stew, they found that wrapping the carrots and potatoes in a foil packet and placing the packet on top of the stew allows the vegetables to cook up just right and retain their b
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