What's for Dinner?: Delicious Recipes for a Busy Life

What's for Dinner?: Delicious Recipes for a Busy Life

Curtis Stone

Language: English

Pages: 320

ISBN: 0345542525

Format: PDF / Kindle (mobi) / ePub

Celebrity chef Curtis Stone, host of Bravo’s hugely popular series Top Chef Masters, knows life can get a little crazy. But as a new dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, Curtis offers both novice cooks and seasoned chefs mouthwatering recipes and easy-to-make meals for every night of the week. And he breaks them down into seven simple categories:
• Motivating Mondays: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad
• Time-Saving Tuesdays: Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette
• One-Pot Wednesdays: Flavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips
• Thrifty Thursdays: Yummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar
• Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint
• Dinner Party Saturdays: Extraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits
• Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce
And don’t forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, What’s for Dinner? will inspire you and bring confidence to your kitchen and happiness to your table.

Praise for What’s for Dinner?
“Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”People
“Full of simple recipes for every busy night of the week.”The Kansas City Star
“Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”The Atlanta Journal-Constitution
“What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”—Milwaukee Journal Sentinel
“Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”—Jenny Rosenstrach, author of Dinner: A Love Story
“A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”—Spry Living
“The book features a ton of delicious recipes organized by a different theme for every day of the week.”D Magazine

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opaque. Drain, spread the shrimp on a rimmed baking sheet, and refrigerate until cold, about 20 minutes. To make the aïoli: In a medium bowl, whisk the mayonnaise, chives, scallions, tarragon, lemon zest, lemon juice, garlic, and cayenne pepper together. To make the sandwich: Toss the chilled shrimp with the aïoli to coat. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (The shrimp salad can be made up to 8 hours ahead.) Heat a large griddle or heavy flat

culture for good reason. There are a few tricks to cutting down on food costs, any day of the week: Grow your own veggies or buy what’s in season. When produce is at its peak, the market will have a surplus and prices will be lower. Excite your palate with unexpected proteins, such as lentils, split peas, and beans. Simmer them with a touch of bacon or sausage to give their flavors a meaty edge. (To save even more, replace canned beans with dried ones and cook them yourself.) When you do splurge

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packed light brown sugar ½ teaspoon kosher salt ½ vanilla bean, split lengthwise 1¾ cups heavy cream ¾ cup whole milk 6 large egg yolks Flaky sea salt, such as Maldon, for garnish Position a rack in the center of the oven and preheat the oven to 325°F. Place eight ½-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife,

broiler. Line a large heavy rimmed baking sheet with aluminum foil. In a small bowl, mix the sugar, ginger, cinnamon, and cloves together. One at a time, dip the figs, cut side down, in the sugar mixture to coat. Then coat the figs a second time with the sugar mixture and arrange cut side up on the baking sheet. Broil the figs, watching closely, for about 4 minutes, or until the sugar melts and begins to caramelize and the figs soften slightly and begin to ooze their juice. Carefully transfer 4

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