Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between by Elana Karp and Suzanne Dumaine

  • Southern Creole rub (page 26)

    from Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between Plated by Elana Karp and Suzanne Dumaine

    • Categories: Spice / herb blends & rubs; Cajun & Creole
    • Ingredients: dried oregano; sweet paprika; ground cayenne pepper; celery salt; smoked paprika; garlic powder; onion powder
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  • ISBN 10 1101903937
  • ISBN 13 9781101903933
  • Linked ISBNs
  • Published May 17 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

The more than 125 inventive, repertoire-building recipes in Plated will help you cook and eat food you love without having to think so hard about it. Every dish here will work no matter how much (or little) time you have to cook, whether it’s quick dinner on a Monday for two or a backyard barbecue for a crowd.  The recipes are all rooted in a core technique—think One-Pan Roasted Chicken, Slow-Simmered Turkey Chili, or Cheesy Baked Penne—but can also be customized according to peak produce and just what you’re in the mood for. Step-by-step prep instructions and menu ideas take the stress out of cooking, so you know exactly what to do and when. Here, too, are ways for you to stretch these recipes, like basic marinades and spice rubs that can be used on almost anything, reinventions for leftovers, big-batch make-aheads, company-worthy feasts, and perfect sides. Plated is sure to become a well-loved, sauce-splattered staple in your kitchen.

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