Six-Ingredient Solution

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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¼-inch strips. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Stir in bell peppers and cherry peppers and cook until bell peppers begin to soften, about 5 minutes. Mince garlic, stir into skillet, and cook until fragrant, about 30 seconds. 3. Stir in broth and cherry pepper brine. Nestle chicken and any accumulated juices into skillet. Cover and simmer gently until chicken registers 160 degrees, 10 to 15 minutes. 4. Transfer chicken to platter and.

Fresh thyme 2 tablespoons unsalted butter 1½ pounds red potatoes 1½ pounds carrots 1 (2-pound) boneless top sirloin roast 3 tablespoons vegetable oil 1. Mince 1 tablespoon thyme. Soften butter and stir in 1 teaspoon thyme, pinch salt, and pinch pepper. Place butter in center of piece of plastic wrap, shape into log, then wrap tightly. Refrigerate until firm, about 1 hour. 2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Cut potatoes into 1½-inch.

With paring knife and registers 140 degrees, 16 to 19 minutes. Carefully open packets and sprinkle with remaining ¼ cup cilantro. Serve with lime wedges. * * * TEST KITCHEN TIP * * * PREPARING FISH AND RICE PACKETS Lay four 14-inch lengths of aluminum foil flat on counter and pile rice in center. Lay fish on top of rice; spoon sauce over top. Fold foil over fish and rice to make packets, then fold edges together tightly to seal. * * * INGREDIENT SPOTLIGHT * * * THAI.

Recipe. The polenta should do little more than release wisps of steam as it cooks; if it bubbles or sputters even slightly after the first 10 minutes, the heat is too high. 1 pound eggplant 2 tablespoons olive oil 2 (14.5-ounce) cans diced tomatoes with garlic, basil, and oregano 1½ cups coarse-ground polenta 1½ cups (3 ounces) grated Parmesan cheese, plus extra for serving Fresh basil 1. Line large plate with double layer of coffee filters and spray with vegetable oil.

Mixture, then fold in basil and sun-dried tomatoes, leaving clumps of cheese intact. 3. Pour mixture into greased 1-quart gratin dish (or deep-dish pie plate). Bake until top is just set and lightly golden, about 15 minutes. Let sit for 2 minutes before serving. * * * TEST KITCHEN TIP * * * CRACKING AN EGG Always aim to crack an egg cleanly; it eliminates those annoying bits of shell that can wind up in a batter. For a clean break, it’s best to crack the side of the egg against.

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