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Perfection has never been so convenient.
Pam Anderson's infallible renditions of favorite dishes have made her America's most trusted cook. In COOKSMART, she returns with can't-fail recipes for everyday meals we all love, from spaghetti and meatballs, oven-fried chicken, and fajitas to foods for special occasions like crab cakes and vegetable lasagna. Pam knows today's cooks are too busy to tolerate less than superb results. She has tested and retested every recipe dozens of times so each one works flawlessly in real cooking and entertaining situations.
Cooking smart is about cooking sensibly. It means reducing the time and effort that go into a dish while delivering every bit of the flavor. You'll find oven-cooked ribs as succulent as those barbecued all day over a fire, a voluptuous chocolate cake as easy as a boxed mix, and cinnamon buns as fragrant and pillowy as they are convenient.
Cooking smart also means creating dishes the whole family can enjoy, such as turkey burgers as juicy as the best all-beef burgers but much lower in fat and cholesterol, and a crisp and creamy Caesar salad that isn't made with raw eggs.
COOKSMART recipes eliminate the unnecessary steps and troublesome quirks that keep you from making your favorite dishes. You'll learn how to prepare a pot roast as juicy and tender as the old-fashioned kind in just ninety minutes. You won't need special equipment for the meals in this book. Every ingredient used can be found in your local supermarket.
In COOKSMART, you'll be able to choose from dozens of holiday standbys: fresh shrimp cocktail, stuffed mushrooms, beef tenderloin for a crowd, silky pumpkin pie, and perfect pecan pie. And you'll find just as many effortless family-pleasing meals to rely on during the week, such as chicken Parmesan and Pork Tenderloin with Curried Apple Crust, which comes with many flavor variations.
In every case, cooking smart means making a dish the very best it can be: a gazpacho chock full of summer-vegetable flavor, a pasta salad that -- for once! -- tastes as good as it looks, and a peach pie with a crisp crust and a fruity flavor that slices to perfection.
In COOKSMART, you'll not only get more than a hundred impeccable dishes that will become part of your cherished repertoire, but you'll acquire a wealth of culinary knowledge that you can apply to other recipes.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||7.12(w) x 10.25(h) x 0.75(d)|
About the Author
PAM ANDERSON is the author of the New York Times bestseller The Perfect Recipe for Losing Weight and Eating Great and the best-selling Perfect Recipes for Having People Over and The Perfect Recipe, winner of an IACP Award. The monthly food columnist for USA Weekend, she is a contributing editor to Fine Cooking and Runner’s World. She is the former executive editor of Cook’s Illustrated and teaches cooking classes across the country and appears frequently on TV and radio.
RecipeCREAMY PASTA SALAD WITH GRILLED CHICKEN, AVOCADOS, AND TOMATOES
If you're not a cilantro fan, simply substitute 3 tablespoons minced fresh parsley leaves.
1 pound boneless, skinless chicken breasts, brushed with vegetable oil and sprinkled with salt and pepper
2 tablespoons salt
1 pound bite-size pasta
6 ounces (about 1/2 dry pint) cherry tomatoes, halved and lightly sprinkled with salt
4 ounces (about 6 medium) radishes, thinly sliced
3 large scallions, cut into bite-size pieces
3 tablespoons chopped fresh cilantro
6 ounces (1 medium) avocado, halved, pitted, skinned, and cut into bite-size chunks
Creamy Buttermilk Dressing (see below)
- Bring 1 gallon of water to boil. Preheat grill on high for 10 minutes.
- Grill chicken over high heat until opaque throughout and fully cooked, about 3 to 4 minutes per side depending on size. Set aside.
- Add salt and pasta to pot and cook until just tender. Drain, spread out in a shallow baking pan, and let cool to room temperature.
- Transfer chicken, pasta, and remaining ingredients, except avocado and dressing, to a large bowl; do not mix. (Pasta salad can be covered and refrigerated for up to 2 hours.) when ready to serve, prepare avocado and add it and dressing, toss to coat, let stand for 15 minutes, and serve.
CREAMY BUTTERMILK DRESSING
Use this dressing for tossed salads as well.
1 large garlic clove, minced
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons lemon juice or rice wine vinegar
Salt and freshly ground black pepper
Mix all ingredients in a small bowl; set aside or refrigerate until ready to toss with salad. (Dressing can be made up to 3 days in advance.)
NOT-YOUR-AVERAGE PEANUT BUTTER COOKIES
These peanut butter dough balls do not need to be flattened with a fork. The ratio of butter, flour, sugar, and peanut butter causes them to spread naturally as they bake.
1 cup all-purpose bleached flour
1-1/2 teaspoons baking soda
12 tablespoons (1-1/2 sticks) unsalted butter, melted just until warm, not hot
1-1/2 cups creamy peanut butter
2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup roasted peanuts, coarsely chopped
- Adjust oven racks to upper- and lower-middle positions and heat oven to 375° F. Mix flour and baking soda in a small bowl; set aside.
- Mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Mix eggs and vanilla in a small bowl. Add to peanut butter mixture, and beat with a rubber spatula until smooth. Add flour mixture and peanuts; stir until well combined.
- Line a 13-by-9-inch or similar-size pan with plastic wrap. Use a 2-ounce (1/4 cup) spring-action ice cream scoop to form dough balls and scoop into pan. (About 14 balls will fit in first layer). Lay a sheet of plastic wrap on top and make another layer, scooping balls from remaining dough. Freeze until solid, about 30 minutes.
- Place 9 cookies on each of two parchment-lined cookie sheets. Bake, switching and turning cookie sheets from front to back, after 15 minutes. Continue to bake until cookies are golden but not dark brown, 3 to 5 minutes longer. Remove from oven and let stand on cookie sheet for 5 minutes. (They are relatively fragile at this point.) Transfer to a wire rack and let cool completely.