Six-Ingredient Solution
Language: English
Pages: 328
ISBN: 1936493446
Format: PDF / Kindle (mobi) / ePub
Classic meals made with only six ingredients
Think it takes more than a handful of ingredients to get a hearty chicken soup, Sunday dinner--worthy roast beef, or robustly flavored spaghetti and meatballs on the table? Think again. 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.
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distilled from 100 percent blue agave sugar, and will say so on the bottle. There are also several styles of tequila, from more economical choices that are bottled immediately upon distillation or stored for just a few months, to the more expensive styles that are aged and cost a pretty penny. Though we wouldn’t use the high-end stuff in a marinade, this recipe will work with any kind of tequila you have on hand. GRILLED FREE-FORM BEEF WELLINGTON WITH BALSAMIC REDUCTION Grilled Free-Form
skewers for this recipe. 1 pound small red potatoes 4 ears corn 8 tablespoons unsalted butter 1 tablespoon Old Bay seasoning 1½ pounds extra-large shrimp (21 to 25 per pound) Fresh parsley 1. Halve potatoes, combine with 1 tablespoon water in bowl, cover, and microwave until potatoes are tender, 5 to 7 minutes; keep warm. Remove husks and silk from corn and halve crosswise. Cook butter and Old Bay together in medium saucepan over medium heat until butter melts, about 2
curry paste with a little coconut milk provides a flavorful base for the broth. 2. Stirring some coconut milk into the soup at the end gives it a clean, fresh coconut flavor. * * * INGREDIENT SPOTLIGHT * * * THAI RED CURRY PASTE Thai red curry paste combines a number of hard-to-find, authentic Thai aromatics—including galangal (Thai ginger), bird’s eye chiles, lemongrass, and kaffir lime leaves—in one, easy-to-find ingredient. Look for it in the international section of the
and kept the meat moist. To round out the meal, we tossed cherry tomatoes with a little olive oil, skewered them, and grilled them. A quick dressing of garlic, basil, olive oil, and red wine vinegar added big flavor to our easy supper. You will need four or five 12-inch metal skewers for this recipe, depending on the size of the tomatoes. Fresh basil 2 garlic cloves ½ cup extra-virgin olive oil 2 tablespoons red wine vinegar 1½ pounds cherry tomatoes 4 (10- to 12-ounce)
marinades, where it helps to keep meat moist. Our favorite brand is Brown Cow Cream Top Plain Yogurt, which tasters found to be especially “creamy” and “smooth,” and have a “rich,” “well-rounded” flavor. Grilled Southwestern Drumsticks with Charred Coleslaw * * * SERVES 4 WHY THIS RECIPE WORKS Drumsticks are a good match for the grill: Their skin becomes golden and crisp, and the bone insulates the meat to keep it moist and tender. To turn our drumsticks into a complete meal, we