Collects one hundred simple one-pan, one-pot, or one-sheet recipes that minimize clean-up times, including such dishes as miso-glazed salmon with roasted sugar snap peas, cheesy meatball parm with spinach, and gingery coconut noodles with shrimp and greens. - (Baker & Taylor)
A collection of 100 new, simple and delicious one-pan, one-pot, or one-sheet recipes that minimize clean-up times and include Miso-Glazed Salmon with Roasted Sugar Snap Peas, Cheesy Meatball Parm with Spinach and Gingery Coconut Noodles with Shrimp and Greens. Illustrations. - (Baker & Taylor)
NEW YORK TIMES BESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of Dinner in French.
Melissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.
Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake.
These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly—with as little clean-up as possible. - (Random House, Inc.)
Publishers Weekly Reviews
New York Times food columnist Clark (Dinner in French) calls upon her decades of "recipe streamlining" in this excellent guide to weeknight cooking. Guided by two questions—"Is there a way I could make this recipe easier, faster, and tastier? And what's the minimum number of pots, pans, and dishes I need to dirty to get there?"—Clark offers a pared-down approach to making dinner. A recipe for sag paneer simmers a mix of baby greens in the same Dutch oven as the cheese, while Clark's Instant Pot chicken and dumplings deploys packaged gnocchi. Sheet pans get a workout, using the method of adding various elements in stages: coriander, cumin, and fennel seeds, for instance, get dry-toasted on the pan first to release the "fragrance and flavor" for her spiced brussels sprouts. Many recipes riff on familiar dishes like tuna casserole—here done in a saute pan with spaghetti, garlic, capers, and tomatoes—and creations from other culinary minds and restaurants including New York City's Charlie Bird (whose farro salad is a favorite of Ina Garten's). Occasional veg-friendly "upgrades" offer meat replacements, such as doubling the greens in a crispy spicy lamb dish with avocado, while a tempting selection of one-bowl cakes—including an appealingly simple blueberry coffee cake—round out Clark's tasty affair. Busy home cooks shouldn't miss this smart collection. (Sept.)
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