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For starters you can chose from Chilled Beet Soup with Chives, Dill Relish, Clams with Red Bell Pepper and Garlic, Provencal Stuffed Tomatoes with Pattypan Squash, Lobster Salad with Ginger and Lemon Grass, and Modern Waldorf Salad. The main courses include Steak with Horseradish and Dijon Mustard Crust, Moroccan Vegetable Couscous, Crab Cakes with Creamy Chili Sauce, Irish Stew, Winter Vegetable Curry, and Linguine with Chicken and Spicy Pesto Sauce. Add Sweet Corn Bread or Cinnamon Potato Buns on the side, and finish off with a Chocolate Mint Tart, a Pear and Dried Blueberry Cobbler, or a White Russian Sorbet.
More than thirty menus outline fresh ideas for special occasions and sidebars on every page provide additional information about ingredients. Lavishly illustrated with more than one hundred and fifty color photographs, this is the newest addition to the acclaimed series of cookbooks that gather together the most popular recipes from the pages of Bon Appetit magazine.
Divided into four sections -- Starters, Main Courses, On the Side, and Desserts -- this book has more than 200 recipes organized into 33 menus accompanied by more than 100 color photographs. Helpful sidebars throughout give you tips about how to cook the perfect steak, shop for the right knife, and take the frustration out of making meringues.
These elegant yet easy-to-prepare and quick-to-cook dishes are drawn from the mouth-watering features of Bon Appetit. This terrific selection includes such recipes as Asparagus and Leek Risotto with Prosciutto, Grilled Lamb Chops with Red Wine, Garlic, and Honey Glaze, Acorn Squash Stuffed with Wild Rice, Hazelnuts, and Dried Cranberries, and Carrot-Almond Cake with Whipped Cream -- ideal dishes for a great dinner for two, the whole family, or a party of twenty.
This book has the important and authoritative voice of a cookbook based on recipes from America's leading food magazine.
In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available-- not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.
Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.
The Pink Ribbon Diet features 150 recipes that naturally emphasize Mediterranean foods with nutrients thought to lower breast-cancer risk and foods that improve biomarkers, indicators of risk. This diet has been effective in helping women who have had breast cancer and those at risk of getting it to avoid unhealthy weight gain and safeguard their health.
The #1 New York Times bestselling author and Food Network favorite The Pioneer Woman cooks up exciting new favorites from her life on the ranch in this glorious full-color cookbook that showcases home cooking at its most delicious (and most fun!).
Welcome to Ree's new frontier! So much has happened on Drummond Ranch over the last couple of years: The kids are growing up, another left for college, Ree's schedule is crazier than ever...and through it all, her cooking has evolved. While she and her family still love all the hearty comfort foods they're accustomed to, Ree's been cooking up some incredible new dishes that reflect the flavors, colors, and texture she's craving these days.
The Pioneer Woman Cooks: The New Frontier features 112 brand new step-by-step recipes that bring fresh, exciting elements into your everyday meals. From super-scrumptious breakfasts, to satisfying soups and sandwiches, to deliciously doable suppers and sides--and, of course, a collection of irresistible sweets you'll want to make immediately!--these pages will deliver a big list of fabulous new dishes for you to add to your repertoire.
A wife of a cowboy, mother of growing kids, and a businesswoman with a packed work schedule, Ree knows exactly what it means to juggle life's numerous demands simultaneously. The recipes in this book use everything from a skillet to a Dutch oven to an Instant Pot, so you'll have a mix of options to suit your own timeframe. And to reflect her own occasional adventures in carb cutting, Ree shares dozens of luscious lower-carb options for those days you want to eat a little lighter without sacrificing flavor. In The Pioneer Woman Cooks: The New Frontier you can explore an amazing and eclectic mix of traditional and new, including:
- Portobello Bun Burgers (revolutionary)
- Instant Pot Pumpkin Spice Oatmeal (tastes just like fall!)
- Lasagna Soup (so family friendly)
- Fried Tomato Sandwich (with pesto mayo and whole basil leaves)
- Parmesan Crisps (an irresistible low-carb snack)
- Zucchini Caprese Sliders (a pretty and tasty low-carb delight)
- Blueberry Ricotta Crostini (gorgeous party food!)
- Teriyaki Shrimp and Pineapple Parcels (the new way to stir fry)
- Mean Green Mac and Cheese (mac & cheese + veggies = score!)
- Ranch Pork Chop Supper (kids will love to make it)
- Cauliflower Fried Rice (a guilt-free version of your favorite takeout dish)
- Ice Cream Bonbons (smaller bites, to satisfy quick cravings)
- 11-Carton Cake (uses a carton of yogurt, then the carton measures everything else!)
- Caramel Apple Quesadillas (beyond belief)
Filled with endless variations, ingredient discussions, and equipment suggestions sprinkled among sensational recipes that offer a mix of refined and down-home, The Pioneer Woman Cooks: The New Frontier offers a whole new world of "scrumptious" for you to explore!
Just about anyone can grill a burger or steak without a cookbook, but rotisserie grilling is tricky. The Rotisserie Grilling Cookbook is your secret weapon.
With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by eyeballing them. Consider something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and you have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution: get a rotisserie.
The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes to expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.
Families across the country are continually searching for a way to make the process easier. Many get discouraged into pre-packaged complacency, which doesn't satisfy any real cravings. Bookstores contain myriad cookbooks toting catch phrases like "Quick and Simple" or "Cheap and Easy." The recipes may be quick, but they often require readers to purchase random ingredients they'll never use again. As a result, home cooks find themselves burdened with cluttered pantries, refrigerators, and cupboards filled with hundreds of dollars of cookbooks and specialty items like "red pepper paste" and are still left without an easy to use, versatile, and effective system for getting dinner on the table. That's where Sarah Kallio, Stacey Krastins, and "The Stocked Kitchen "comes in!
The Stocked Kitchen(TM) is the first complete meal creation system with only one standard list of groceries. If your kitchen is "Stocked" with these ingredients you will always have what you need to create any of the 300 delicious recipes found in this book. These recipes have been used for all of the authors' own dining needs, including meals for drop-in guests, special occasions, and every-night family dinners. "The Stocked Kitchen "encompasses all parts of the meal creation process from shopping, to storing, to cooking, to serving. The results are delicious, "guest worthy" meals made from real, basic ingredients.
Sarah and Stacey have proven The Stocked Kitchen(TM) system works. It has reduced their grocery bills, stress levels, trips to the market, and food waste. Create more delicious meals while removing the handcuffs of pre-planning. One grocery list, endless recipes!
- Cheesecake Factory(R) White Chocolate RaspberryTruffle(R) Cheesecake
- Romano's Macaroni Grill(R) Penne Rustica(R)
- California Pizza Kitchen(R) Thai Crunch Salad
- Original Pancake House(R) Apple Pancake
- Chili's(R) Southwestern Eggrolls
- Houston's(R) Chicago-Style Spinach Dip
- Tony Roma's(R) Baked Potato Soup Forget takeout--with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.
