America's Test Kitchen Special Issue: 6 Ingredient Recipes (2014): How to Coax More Flavor from Fewer Ingredients
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- Published Sep 01 2014
- Format Magazine
- Page Count 144
- Language English
- Countries United States
Publishers Text
How to Coax More Flavor from Fewer IngredientsSmarter decision making is the key to better recipes. For this collection of recipes, our test cooks challenged themselves to make food with bold flavors using just six ingredients (or less!). The result was better than we’d hoped for—foolproof recipes that required months of creativity and ingenuity to develop turned into recipes that make efficient use not only of ingredients, but of your time as well.
America’s Test Kitchen Six-Ingredient Recipes 2014 bookazine (a hybrid of a magazine and book) features recipes for effortless appetizers like Tomato Tartlets, Spicy Shrimp Cocktail Shooters, and Warm Bacon-Wrapped Dates and Chorizo, mains like Prosciutto-Wrapped Chicken with Sage, Meatloaf Florentine, Cola-Glazed Pork Chops with Bok Choy and Sticky Rice, Pan-Seared Scallops with Butternut Squash Puree, and Penne with Fire-Roasted Tomatoes and Red Peppers.
We also include easy grilling options such as Grilled Margherita Pizza, Maryland-Style Grilled Shrimp and Corn, Grilled Chicken alla Diavola, and Grilled Sirloin Steak with Grilled Tomato Salad and vegetarian mains like Roasted Poblano and Black Bean Enchiladas and Baked Quinoa with Roasted Kale and Chickpeas. And last but not least, we feature an enticing selection of no-fuss desserts like Nutella Tart, No-Bake Rocky Road Bars, French Caramel Apple Tart, and Speedy Trifle with Cookies and Berries.
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