Format: Trade Paperback
Dimensions: 384 pages, 9.22 × 7.4 × 0.94 in
Published: March 13, 2007
The following ISBNs are associated with this title:
ISBN - 10: 0307354164
ISBN - 13: 9780307354167
About the Book
In the first book from the award-winning magazine "Everyday Food," which reaches more than 850,000 readers monthly, comes this collection of 200 indispensable recipes for familiar--yet innovative--food. The recipes are arranged by season to highlight the freshest ingredients available.
Read from the Book
Almond-Apricot Chicken with Mint Pesto The addition of goat cheese, apricots, and pesto lends a Mediterranean ﬂavor to chicken. The pesto is made with fresh mint and almonds, rather than the usual basil and pine nuts. Serves 4 Prep Time: 30 minutes Total Time: 50 minutes Ingredients 4 boneless, skinless chicken breast halves (6 ounces each) 1⁄2 cup sliced almonds 2 ounces goat cheese 4 dried apricots, cut into 1/4-inch pieces (3 tablespoons) Coarse salt and fresh ground pepper 1/3 cup plain breadcrumbs 1 large egg, lightly beaten 1 tablespoon olive oil Mint Pesto (recipe below) To Prepare the Chicken 1. Preheat the oven to 375°F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long. 2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture. 4. Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side. Mint Pesto Ingredients 3 cups lightly packed fresh mint 1⁄4 cup sliced almonds 1⁄2 cup extra-virgin olive oil Coarse salt To Prepare the Mint Pesto 1. In a food p
From the Publisher
No matter how busy you are, at the end of the day you want fresh, ﬂavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the ﬁrst book from the award-winning magazine Everyday Food, you’ll ﬁnd all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.
Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll ﬁnd speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.
Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of ﬂavors to dinner all week long.