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

Maida Heatter's Book of Great Chocolate Desserts

The Stocked Kitchen: One Grocery List . . . Endless Recipes

Saraban: A Chef's Journey through Persia

Joy of Cooking: All About Chicken

Giada's Feel Good Food: My Healthy Recipes and Secrets




















lid ajar to keep warm, if necessary. Arrange each chicken breast half on one side of a dinner plate and place the spaghetti alongside. Sprinkle with the pine nuts and torn basil and drizzle with olive oil. Sprinkle Parmesan cheese over the pasta and serve. ROUNDING OUT THE MEAL BABY SPINACH AND ARUGULA WITH ROASTED TOMATO VINAIGRETTE This salad pairs beautifully with pasta dishes, especially those without tomatoes, such as this spaghetti with pesto-glazed chicken. In a medium bowl, toss

dishwasher. There’s nothing worse than mucking up that nice clean kitchen, so Wednesday dinners have to be no mess, no fuss. Enter one-pot cooking, which makes cleanup a breeze and a midweek meal a snap. There are a few types of pans that work beautifully when making one-pot meals. Heavy cast-iron skillets and Dutch ovens can easily go from stovetop to oven. What’s more, they distribute heat evenly and brown meats and vegetables perfectly. My stockpot and roasting pan also get a workout on

plates, drizzle with the carving juices, and serve. ROUNDING OUT THE MEAL CORN WITH SAGE BROWN BUTTER This one-pan side dish only has three ingredients, but it is so tasty. In a large skillet over medium heat, stir butter and fresh sage leaves until the butter takes on a nice brown color and nutty aroma. Add fresh corn kernels and sauté until heated through. Season to taste with salt and pepper. If you wish, substitute cilantro leaves and ground cumin for the sage, and add a squeeze of lime

salmon: Using a sharp knife, score the skin side of the salmon. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin side down in the skillet and cook, for about 5 minutes, or until the skin is golden brown. Turn the salmon over, transfer the skillet to the oven, and roast for 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Meanwhile, if

sticks) unsalted butter, at room temperature 1 cup granulated sugar ¾ cup packed light brown sugar 2 teaspoons pure vanilla extract ¾ teaspoon fine sea salt 2 large eggs 12 ounces bittersweet chocolate (60% cacao), very coarsely chopped into chunks 2 cups pecan halves, toasted (see Kitchen Note) Position racks in the top third and center of the oven and preheat the oven to 375°F. Line two large (18 × 13 × 1-inch) heavy rimmed baking sheets with parchment paper. In a small bowl, whisk

Download sample