The Six-Ingredient Solution: How to Coax More Flavor from Fewer Ingredients by America's Test Kitchen Editors

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Notes about this book

  • chrisjung on February 09, 2016

    This is a terrific little cookbook. I purchased it for my husband before I went in to the hospital to have both knees replaced. He used it over and over with delicious, easy results. I still go to it today when I'm looking for something different and EASY. As the title implies, all of the recipes are limited to a maximum of 6 ingredients (some have even less) and are very well explained.

Notes about Recipes in this book

  • Black bean soup with chorizo

    • tmatthey on May 08, 2022

      Super good enough for me to offer to drop off servings to friends who don't like to cook for themselves. My so-so's I keep for us. I did use a fresh made (salt free) chicken stock. Also used close to 3/4 pound of ground chorizo meat because I did not see the point of freezing 1/4 pound of ground chorizo when I don't freestyle cook with red meats.

    • barbgang on March 02, 2020

      Good with jarred salsa, beans and chicken broth only.

    • KennethJames on November 13, 2019

      Always a winner at our house!

  • Grilled Indian-spiced chicken with raita

    • tmatthey on July 30, 2016

      Uber easy, just not memorable. Of course, perhaps the fact I was chasing a long-ago tandoori style recipe that was rave worthy may have made me too critical. Meat was definitely moist. Just not interesting - and I do like curries, recipes with garam masala, and Indian food in general.

  • Chai-infused butternut squash soup

    • barbgang on March 02, 2020

      Add small onion cooked in butter.

  • Prosciutto-wrapped chicken with sage

    • barbgang on March 02, 2020

      Good and easy. Added rice with butter and dried sage.

  • Rustic potato-leek soup with kielbasa

    • teandoranges on December 15, 2017

      Quick and easy. Very filling. Love the buttery leeks! Makes good leftovers too.

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  • ISBN 10 1936493446
  • ISBN 13 9781936493449
  • Published Aug 01 2013
  • Format Paperback
  • Page Count 328
  • Language English
  • Countries United States
  • Publisher Boston Common Press
  • Imprint America's Test Kitchen

Publishers Text

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 in this collection of 175-plus fuss-free recipes that slash the shopping list but deliver the big flavor you d expect. In The Six-Ingredient Solution, we put our ingredients to work and revamped the cooking methods for everything from starters and soups to braises, casseroles, pastas, and desserts without losing any of the flavor.
With our smart ingredient choices, we found a way to infuse our butternut squash soup with warm spice notes, minus a ton of spices (a chai teabag did the trick), and figured out how to give our roasted chicken intense flavor and a nicely bronzed exterior with just one ingredient (a glaze of pomegranate molasses, brushed on every 10 minutes, added sweet-tart flavor, plus its sugars helped the skin crisp and brown). A pasta-night stand-in (prepared pesto) helped us achieve a rich-tasting meatloaf with big garlic and herb notes no chopping necessary.
But selecting the right mix of ingredients and convenience products was only part of the solution overhauling the cooking methods also helped eke out more flavor from fewer ingredients. For an easy, weeknight-friendly casserole, we unstuffed our shells. Tossing cooked shells with store-bought sauce enriched with browned sausage and fennel before baking ensured all the flavors and ingredients had a chance to meld in the oven, for a heartier dinner with less fuss.
This collection shows you really can do a lot with a little when you know what you're doing. With The Six-Ingredient Solution, we might have cut back on the ingredients, but we didn't cut back on the flavor.

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