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The Pioneer Woman Cooks: Dinnertime is a beloved collection of all the scrumptious supper recipes that make their way through my kitchen in regular rotation, from main dish salads to satisfying soups to hearty casseroles to comfort food classics . . . and everything in between. I lay out all the different ways I tackle dinner in my house, from super-quick 16-Minute Meals to make-ahead Freezer Food to irresistible pastas and a bundle of brand-new favorites of my crew.
You'll want to immediately dive into surefire hits like Tomato Soup with Parmesan Croutons, Buffalo Chicken Salad, Baked Ziti, and Shrimp Scampi. But just wait till you try the Cashew Chicken, French Dip Sandwiches, Chicken Marsala, and Beef Stroganoff. And don't even get me started on the Tomato Tart, Chicken with Mustard Cream Sauce, and Pan-Fried Pork Chops. You'll have a very tough time deciding on a favorite
To take away the guesswork, I made sure to include all the step-by-step recipe photos I love to share, and I packed as much deliciousness into each chapter as possible. My hope is that you will turn to this book regularly to solve your dinnertime dilemmas, and that you will use these recipes to feed your family time and time again. The more stains, smudges, and smears on the pages, the better
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-02-01
- Reviewer: Staff
The indomitable blogger's ninth cookbook offers what has become her signature blend of folksy humor and easy recipes. This volume is aimed squarely at home cooks looking to get dinner on the table: "Not a cocktail hour I'm hosting on the fifth of never. But dinner. Tonight. Tonight, tonight, tonight!" A chapter on 16-minute meals promises to accomplish this task fast with supremely simple recipes such as pan-fried pork chops and veggie stir-fry. Those who plan ahead will delight in the sizable "Freezer Food" chapter, with family-friendly basics like ready-to-go beef taco filling and individual chicken pot pies. The "Breakfast for Dinner" chapter makes a harried weeknight fun with recipes such as Greek yogurt pancakes and croissant French toast. And the "Pasta Pronto" chapter presents a few of the dishes Drummond relies on to please her own busy family, such as Cajun chicken pasta. Visual learners will appreciate the full-color step-by-step shots that accompany each recipe, and anyone yearning for country life will adore the images of Drummond's gorgeous ranch. The recipes aren't going to win any accolades for innovation, but that's hardly the point. Just like the stories she shares on her Pioneer Woman blog, the recipes in Drummond's latest book are exactly what her readers want: simple, honest and true to life. (Oct.)
Cooking: Happy at home
If your New Year’s resolutions include more home-cooked meals but you need a motivator to get going in that direction, here she is. Alana Chernila delights in cooking and sees home cooking as creative, empowering and life-enhancing. In The Homemade Kitchen, her unique, supportive, happy voice is loud and clear. Not a proponent of culinary perfection, Chernila believes in stamping her meals with her own loving idiosyncrasies and encourages you to do the same. Beginning with a chapter of basic how-tos that even veteran cooks may need, she follows with an array of comfortable, doable, inviting recipes from Kimchee to Kefir, from Broccoli Raab to Sausage Bread Pudding or Corn Salad with Nectarines and Basil (summer will come again!), red-peppery Muhammara and Pear Chocolate Hazelnut Muffins that gently prod you to ferment your own food, use leftovers, make good ingredient choices and pay attention to your own cravings. Chernila’s know-how and joy spice up every dish.
V Is for Vegetables is not a surprise addition to Sue Grafton’s popular alphabet mystery series. It’s super-chef Michael Anthony’s paean to the magic of vegetables. Anthony, recently named an Outstanding Chef in the United States by the James Beard Foundation and chef at Gramercy Tavern and Untitled, is not a vegetarian. But like many of his esteemed confrères, he now puts plant-based food in the spotlight and reconsiders the balance of dishes we serve in our traditionally meat-centered cuisine. In this beautifully illustrated A-to-Z guide to the goodness of vegetables, he makes it easy and exciting to explore new ways to serve a phenomenally flavorful array of them. Anthony has reinterpreted tried-and-true classics—Grilled Iceberg Lettuce, Roasted Leeks with Tangerine Vinaigrette—and invented new ways to make veggies sparkle with recipes from Asparagus with Preserved Ginger Relish to Sweet & Sour Rhubarb Sauce. Why not veg out this year?
TOP PICK IN COOKBOOKS
If you didn’t get Ree Drummond’s latest, The Pioneer Woman Cooks: Dinnertime, as a holiday gift, better give it to yourself as a New Year’s treat. Drummond loves dinner with real Pioneer Woman passion, and she’s determined to make sure you love it, too. To that lofty end, she offers comforting classics—from homey Tuna Noodle Casserole to a more sophisticated Beef Stroganoff—as well as freezer food that provides immediate supper solutions, 16-minute life-saving wonders like tangy Chicken with Mustard Cream Sauce and lusciously loaded Supreme Pizza Burgers. And there’s more: breakfast treats that taste great in the evening; dinner soups and salads; soul-satisfying pastas; and quick-to-make, “sweet-tooth-approved” desserts. As always, the images of food, family and ranch-scape are gorgeous, and there are so many step-by-step photos that you might be able to make these 135 dishes without reading—but then you’d miss Drummond’s ready charm and infectious enthusiasm.