The test cooks at America's Test Kitchen tackled a new challenge in this collection of 175+ fuss-free recipes that slash the shopping list but deliver the big flavor you'd expect. In The Six-Ingredient Solution, we put our ingredients to work and revamped the cooking methods for everything from starters and soups to braises, casseroles, pastas, and desserts--without losing any flavor.

    Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook’s arsenal, each building skill upon skill—from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.Twelve Recipes features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.

    Over 80 delicious super-simple recipes that will save you both time and money.Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person.Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes.With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry.Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen.I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include:* Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie

    Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.

    Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert.      With 100 recipes and 60 color photographs, Kitchen Confidence brings home all of the energy and spirit of the Cooking Channel show of the same name, making it an excellent handbook for newlyweds, recent college graduates, and those discovering their kitchens for the first time.

    Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities. From their unique cross-cultural perspectives, Ottolenghi and Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken with Kneidelach), to meat and fish (Chicken with Cardamom Rice; Sharmula Bream with Rose Petals), to vegetables and salads (Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses and grains (Beetroot and SaffronRice); and cakes and desserts (Fig and Arak Trifle; Clementine and Almond Cake). Their cookbook is illustrated with 130 full-colour photographs, showcasing their sumptuous dishes in the dazzling setting of Jerusalem city. Ottolenghi and Tamimi have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.

    From January to December, you'll find fresh inspiration and a seasonal dish to satisfy any craving or suit any occasion. From slow-cooked stews and quick stir-frys to paellas and pilafs, the spectacular array of dishes in this cookbook will serve you through the seasons. No matter what you are in the mood for—comforting casseroles, braised meats, creamy chowders, frittatas and risottos, hearty pot pies, cheesy gratins, baked pastas, or spicy gumbos, curries and tagines—you'll find an enticing meal that can be made or presented all in one vessel.Endlessly versatile and easy to prepare, one-pot meals are the ideal solution to what’s for dinner. Whether it’s slow-cooked short ribs, a hearty casserole, or a healthy stir-fry bursting with seasonal vegetables, the collection of main course recipes found in this book will provide inspiration throughout the year. Fresh spring vegetables, like sugar snap peas, leeks, and tender asparagus bring new life to baked pastas, creamy risottos, and fluffy frittatas. In summer, the garden bounty stars in lighter fare like braised meat dishes with diverse flavors, roasted and stir-fried seafood, stratas, and enchiladas. In autumn, root vegetables take a leading role in pot roasts, gratins, and rustic tarts while classic comfort foods, such as meat loaf and baked ziti with sausage, are back-to-school favorites. Rich and savory dishes like meat pies, fall-off-the-bone lamb tagines, spicy curries, herbed cassoulets, and warming stews feed a crowd and keep winter’s chill away. Williams-Sonoma One Pot of the Day offers 365 recipes for delicious, seasonal food that is made or finished in one pot, including many meatless and oven-to-table selections. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions, and typical weather of the month. From January to December, you’ll find a variety of one-pot dishes to satisfy any craving and suit any meal, with accompanying notes offering ideas for variations, garnishes, and other tips. With this comprehensive book as your guide, you’ll discover an enticing recipe for every day of the year. Full-color photographs enhance many of the recipes to help guide your cooking. You’ll be amazed at the wide range of dishes from which to choose—just open this book, check the calendar, and discover an exciting new one-pot dish to try.

    The result is pure alchemy -- a new kind of American cookbook that reinterprets the best of the world's food in 450 dazzling, original recipes.Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service, and selection of the Quality Paperback Book Club.

    Now, you can enjoy the full taste of your favorite fried foods—without any of the guilt—when you whip up easy meals in minutes with The Super Easy Air Fryer Cookbook.

    The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's simplicity to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

    With the abundance of supermarket selections of prepackaged greens, you can create a restaurant-style salad―along with a fabulous dressing―in your own kitchen.Before bagged blends, a salad with four different types of lettuces was unheard of. Now there are more than fifty different combinations of lettuces, packaged in just the right size, from which to choose. Think beyond iceberg and romaine. The more than one hundred salads and dressings in Simply Salads are colorful, gourmet, and surprisingly simple to prepare. Whether you're looking for the perfect complement to a main dish or you want a salad that can stand as an entrée, you'll find the perfect salad, including such winners as: Asian Salad with Ginger Dressing and Wasabi Peas (page 4) Jalapeño Chicken Salad with Avocado Dressing (page 40) Crawfish Salad with Spicy Cajun Remoulade (page 106) Cheese Tortellini Salad with Sun-Dried Tomato Vinaigrette (page 172) Memphis Mustard Cole Slaw (page 223)

    Big food manufacturers guard their recipes like the gold in Fort Knox, but Wilbur's dogged pursuit of taste-alike versions of his—and our—all-time favorites has paid off in this unique cookbook of 50 scrumptious treats. Whether you're a kid or just a kid at heart, you'll have a great time making the incredible clones of a Hostess® Twinkie®, McDonald's® Big Mac®, a Burger King® Whopper®, a Tastykake® Butterscotch Krimpet®, a Yoo Hoo® Chocolate Drink, and all the other famous foods. Helpful illustrations let you recreate them to perfection. And both taste and guilty pleasures are just like the real thing!

    Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

    But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.”Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious, but he dealt with the realities of the office and travel and life on the run as best he could. He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. He then provides all the necessary tools for making the switch to a flexitarian diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet. If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with . . . for life.

    Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.