Dinner in One
Exceptional & Easy One-Pan Meals: A Cookbook
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- $75.00
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- $75.00
Descripción editorial
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.
ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine
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.
PUBLISHERS WEEKLY
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.
