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America’s Test Kitchen Special Issue: Cooking Fresh (2015): Fresh Produce, Whole Grains, and More Than 100 Innovative, Kitchen-Tested Recipes by Cook's Illustrated Magazine

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  • Published Jun 01 2015
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

What is cooking fresh? First and foremost, it is not a fad diet. Cooking fresh is all about balance— incorporating seasonal fruits and vegetables, whole grains, and fresh herbs and spices for the vibrancy they provide, while at the same time limiting the number of convenience products we use. Cooking fresh doesn’t mean privation: It is a balanced way of cooking and eating that makes sense every day. In this limited-edition special issue, you’ll find more than 100 foolproof recipes that, we hope, will find a place in your weekly repertoire along with quick cooking tips and smart shopping advice that will help you pair fresh ingredients with the best-tasting pantry staples.

Recipes include:

Garden pastas such as Fusilli with Kale Pesto, Israeli Couscous with Fennel, Farfalle with Summer Squash, Sesame-Lemon Cucumber Salad, and more.

Hot off the grill favorites like Portobello Burgers, Grilled Asian-Style Beef Kabobs with Napa Cabbage Slaw, Grilled Honey and Rosemary-Glazed Pork, and more.

Seasonal entrees perfect for casual suppers: Steak and Zucchini Tostadas, Grilled Vegetable and Orzo Salad with Lemon, Basil, and Feta, Shrimp Salad with Chili-Tomato Vinaigrette, and more.

Stress-free breakfast and brunch options: Asparagus Omelet with Roasted Red Peppers, Carrot and Spice Steel-Cut Oatmeal, Homemade Turkey Breakfast Sausage, Fruit and Yogurt Parfaits, and more.

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