Bring It!
Tried and True Recipes for Potlucks and Casual Entertaining
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- USD 13.99
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- USD 13.99
Descripción editorial
Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!
The word "potluck" may inspire memories of church dinners and mystery covered dishes. But today's potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion.
Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:
· Pimento Cheese and Crab Dip
· Snap Pea Salad with Parmesan and Bacon
· Pistachio and Anchovy Pasta
· Short Ribs with Quick Pickled Shallots
· S'mores Bars
Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.
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Rosen expands her Emmy-nominated Potluck with Ali TV show and website with a debut cookbook designed to deliver casual, group-effort dinner parties that are "practical, fun, and foolproof." With more than 100 unfussy recipes, Rosen has realistic advice for both hosts and guests seeking a time-saving, uncomplicated approach to the potluck. Recipes for make-ahead, easy-to-transport dishes are divided into six courses: hors d'oeuvres and dips; salads; casseroles, pasta, and tarts; meats and fish; veggies and grains; desserts. Strategies for "How to Bring it" suggest dishes that travel well, can sit out, and lend themselves to reheating or easy assembling. There are tips for proper cooling and storage, as well as how to avoid overcooking or wilted salads upon arrival. Rosen's Southern roots shine (she's from Charleston, S.C.) with grits casserole, roasted watermelon pork ribs, and okra in tomato sauce. Pasta, casseroles, quiches, and elegant tarts such as spicy brussels sprouts, and asparagus goat cheese, are showcased, as are vegetarian pleasers such as caramelized acorn squash with parmesan and hazelnuts or veggie-laced grain bowls. With this impressive range of dishes, Rosen shows home cooks how to bring everything to the table for a successful potluck.
