The Best American Recipes 2005-2006: The Year's Top Picks From Books, Magazines, Newspapers, and the Internet by Molly Stevens and Fran McCullough

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  • Cape Cod Portguese kale soup

    • Lindalib on August 31, 2012

      This was good, although I was the only one who liked it. It does freeze well.

    • Kringler on November 10, 2010

      Very good. I used linguica sausage.

  • Bok choy with shiitakes

    • cookerT on November 29, 2011

      I made this as a vegetable side to chicken larb salad. It is tasty. I used whole baby boy choy and sliced shiitake instead of whole. The only thing is that the garlic gets too browned while you are trying to get a little brown on the bok choy. Next time I would add the bok choy first, get it going then add the garlic and then the shiitake. I think that would be best. I'd keep this one up my sleeve.

  • Wild rice and chickpea salad

    • aeader on January 01, 2012

      This was great - one of the best salads I have eaten! I used bacon instead of the ham. I did not add all of the dressing at first but set some aside as I was afraid the salad would end up too soggy. After letting it sit overnight in the fridge, most of the dressing had been absorbed and I added the rest right before serving. I would do it this way again as it allowed the flavors to meld but kept the salad from being too dry when served the next day.

    • Maura on February 03, 2016

      try soon

  • Tamale pie

    • nadiam1000 on December 14, 2015

      Hubby was craving Tamale Pie. I only used 1 can of fire roasted diced tomatoes and I added sliced olives. I used diced leftover rare roast beef and did not add chiles. My 10" plus cast iron skillet was very full so I baked it on a parchment lined sheet pan for 20-25 minutes. A big hit. Delicious.

  • Roasted mushroom-leek soup with crispy pancetta

    • amoule on February 25, 2017

      Outstanding. I have made this several times over the past decade and it is incredibly good. It is best made in advance and then reheated the next day. The crispy pancetta is unnecessary. You can garnish much less expensively with a couple browned mushroom slices or a small sprinkle of chives.

  • Chickpea soup with chorizo and smoked paprika

    • amoule on November 02, 2016

      Very easy to prepare. Four cups of chickpeas cooked from dried replaced the two cans. I used the rendered fat from the chorizo to sautee the veg for the extra flavor. I omitted the teaspoon of sugar because I found the soup already sweet from the carrots and onions. The soup is unusual and delicious! I will repeat this one.

  • Onion-poppy seed rolls

    • bching on October 03, 2015

      Very quick and easy, and tasty for what it is. It's easy to vary the flavorings a bit, too.

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  • ISBN 10 0618574786
  • ISBN 13 9780618574780
  • Published Oct 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt (HMH)
  • Imprint Houghton Mifflin Harcourt (HMH)

Publishers Text

Foreword by Mario Batali.

Every year The Best American Recipes is chosen by critics as one of the nation's top cookbooks. Series editors Fran McCullough and Molly Stevens have an unerring eye for genuinely new, genuinely easy recipes that give spectacular results for the least amount of effort. This year's gems give cooks everything they need for every occasion, course, and budget:

  • dynamite chicken wings from the year's landmark cookbook
  • a vivacious slaw created by Alice Waters (of Chez Panisse fame)
  • spicy meatballs by the Italian food authority Marcella Hazan
  • a heavenly potato dish by the beloved cooking teacher Jacques Pépin


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