Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good?Read more...
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Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home.
Lucinda Scala Quinn is all about smart strategies that simplify and make for great taste, so why outsource feeding our families when it takes less time, money, and effort to cook these favorite comfort foods ourselves? And why miss out on the untold gifts of sitting at home with your family around the dining room table? So next time there's a request for pulled pork or deep-dish pizza or chicken fettuccine Alfredo, or cold soba noodles or fried rice, forget about soggy takeout and overpriced restaurants--just crack open this book and you'll find simple recipes for all those dishes your family wants to eat, " right now."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-02-04
- Reviewer: Staff
Quinn, the executive food editor of Martha Stewart Living Omnimedia and the host of Mad Hungry on the Hallmark Channel, offers her fifth cookbook, and the second in her Mad Hungry series for Workman; it contains 173 recipes designed to lure the family away from otherwise irresistible fast food and back to the dining room table. To accomplish this feat, she is not beyond venturing into the unhealthy. Witness her lumberjack breakfast sandwich, with its six eggs, eight bacon slices, four cheese slices, and some sausage to boot, or the bacon- and sour cream–laden potato skins. She can also, at times, be caught putting lipstick on a pig, by suggesting, for instance, that peanut butter with soy and Sriracha sauces can transform packaged ramen into a decent replica of cold sesame noodles, or that her N.Y.C. hot dog is “the kind you get at Gray’s Papaya,” though she pays no attention to the natural casing that gives the Gray dog its crunch. But balance is achieved with numerous nutritious recipes such as a chicken chive burger offered as homage to Shake Shack, and carrot and parsnip fries. Also, nutritious vegetables star in three of the book’s nine chapters: one focused on salads, one on veggie side dishes, and one entitled Noodles, Rice, and Corn. Though by corn, Quinn means polenta, with plenty of cheese. (Apr.)
If you get the dinnertime blues, there’s good news, and it’s all spelled out in The Dinnertime Survival Cookbook, Debra Ponzek’s collection of accessible recipes and tips for taking the blahs, boredom, bother and quotidian quandaries out of getting a good dinner on the table every night. Chef, caterer, owner of three shops offering company-branded prepared foods and mother of three growing kids, Ponzek knows her way around dinner and knows that we all can get stuck making the same things over and over. To shake things up, and get you out of that rut and into adding new, easy dishes to your repertoire, she offers ideas for organizing your shopping, whipping up your own sauces, salsas and pestos to make the ordinary extraordinary and adding just a few minutes of do-ahead prepping to your routine. Then you’ll find more than 125 recipes for a bevy of burgers, a savory slew of slow-cooked mains, pastas, soups, salads, new twists on chicken standards and desserts guaranteed to produce smiles and happy campers.
COOK WHAT YOU CRAVE
Sometime in the not-too-distant past Lucinda Scala Quinn, adamant advocate of the family meal, star of the Hallmark Channel’s popular show “Mad Hungry” and executive food editor of Martha Stewart Living Omnimedia, had an epiphany. And that epiphany led her to a new take on takeout that’s all summed up in Mad Hungry Cravings: 173 Recipes for the Food You Want to Eat Right Now. With Lucinda at your side, you can cook what you crave at home; it will be tastier, healthier and much less expensive, and you’ll have the added joy of sitting and savoring at your own table with family and friends. Now, when that unyielding yen for a Philly Cheesesteak, Shrimp Summer Rolls, Beef Satay with Thai Peanut Sauce, Chicken Tikka Masala, Cheese Tamales with Roasted Salsa Verde or Tiramisu comes over you, just turn to your well-stocked larder (instructions included on setting up four basic pantries—American, Asian, Mediterranean and Latin), turn on the stove and get to it. You’ll be able to cook up anything you hanker for.
TOP PICK IN COOKBOOKS
A restaurant staff, like an army, marches on its stomach (pace Napoleon). Well-fed workers, from exalted chef to newbie busperson, are happier and more productive if they take a break to break bread with the whole staff at the “family meal” they’re served before they serve you. For Danny Meyer, CEO of the Union Square Hospitality Group, which includes many of New York City’s most admired restaurants, and Michael Romano, his partner and culinary director of the group, these meals are essential to their philosophy of “enlightened hospitality.” Now Romano and food writer Karen Stabiner have collected more than 150 easy, affordable recipes, peppered with behind-the-scenes stories in Family Table: Favorite Staff Meals from Our Restaurants to Your Home. They range from staffers’ personal family favorites (marinated, oven-roasted Dominican Chicken) and innovations inspired by available ingredients (Caramelized Corn with Smoked Paprika) to “reconsidered classics” with innovative tweaks (Orecchiette with Broccoli Rabe, Sausage and Ricotta). With good header notes and more-than-thorough instructions, these dishes will bring pizzazz and new pleasures to your own family table.