How to Coax More Flavors from Fewer Ingredients
Think it takes more than a handful of ingredients to get a hearty chicken soup, Sunday dinner-worthy roast beef, or robustly flavored spaghetti and meatballs on the table? Think again. The test cooks at America's Test Kitchen tackled a new challenge with this collection of 175+ fuss-free recipes that slash the shopping list but deliver the big flavor you'd expect. We put our ingredients to work and revamped cooking methods for everything from starters and soups to braises, casseroles, pastas, and desserts--without losing any of the flavor.
Discover the power of your pantry with recipes such as Cheddar Crumb-Crusted Chicken with Sauteed Cherry Tomatoes (crispy cheese sticks are transformed to a flavor-packed breading) and Chai-Infused Butternut Squash Soup (just one tea bag imparts the flavors of an Indian bazaar). Liven up mealtime classics with new flavors and preparation techniques with recipes like Meatloaf Florentine (which includes a layer of provolone and spinach) and our Nutella Tart (a tart shell made of store-bought pie dough and a decadent filling that starts with Nutella make an elegant dessert in a flash).
This collection shows you really can do a lot with a little, when you know how to make the most of every ingredient.
More than 190 recipes include:
- Salami and Provolone-Stuffed Peppers
- Hearty Italian Soup with Kale and Gnocchi
- Chicken Pizzaiola with Pasta
- Lazy Man's Chili
- Easiest Sunday Pot Roast
- Penne with Fire-Roasted Tomato and Red Pepper Sauce
- Linguine with Clams and Chorizo
- Grill-Smoked Salmon with Creamy Cucumber-Dill Salad
- Speedy Trifle with Cookies and Berries
- No-Bake Rocky Road Bars