Dinner Illustrated: 175 Meals Ready in 1 Hour or Less by America's Test Kitchen Editors

  • Chicken and arugula salad with figs and warm spices (page 16)

    from Dinner Illustrated: 175 Meals Ready in 1 Hour or Less Dinner Illustrated by America's Test Kitchen Editors

    • Categories: Salads; Main course
    • Ingredients: chicken breasts; lemons; canned chickpeas; parsley; shallots; figs; almonds; ground coriander; smoked paprika; honey; baby arugula
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Notes about this book

  • Christynbj on July 23, 2018

    One of ATK's best books. Recipes have streamlined ingredients and preparations, are full meals (mains & complementary sides) and are generally using mainstream ingredients. Great for a busy family, weeknight meal source!

Notes about Recipes in this book

  • Grilled Thai beef salad

    • SACarlson on June 28, 2019

      The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

  • Spicy Korean-style pork tacos with red cabbage slaw

    • mamacrumbcake on October 23, 2018

      I used leftover carnitas for this recipe and it turned out perfectly fine. These are very tasty tacos that go well with the slaw. I used the full amount of gochujang and found it to be pretty spicy but not inedible. (It was probably the maximum spiciness that my family could tolerate though.) Just like all the recipes in this book, it was ready in an hour or less.

  • Parmesan chicken with wilted radicchio salad

    • mamacrumbcake on August 19, 2018

      The chicken parm is quite good but the salad is outstanding—and beautiful! The whole dinner can truly be made in an hour.

  • Chicken katsu with tonkatsu sauce, cabbage salad, and rice

    • mamacrumbcake on August 19, 2018

      We LOVE this! It is delicious and every component goes so well together. As with all the other recipes I’ve tried from this book, the entire meal takes an hour to make from start to finish. The cabbage salad is surprisingly addictive and I frequently make it separately as a side dish for other meals.

  • Chicken and cauliflower tikka masala with basmati rice

    • mamacrumbcake on October 23, 2018

      This is fine for a quick weeknight dinner, but did not have the depth of flavor or the richness I am used to in chicken tikka masala. If you’re looking for a quick, nutritious, tasty meal, this will suit. But if you are craving a good chicken tikka masala, use a different recipe.

  • Cumin-crusted chicken thighs with cauliflower rice

    • mamacrumbcake on October 23, 2018

      The star of this dish is the cauliflower rice. Delicious! It has a deep, rich, satisfying flavor from being cooked in the chicken drippings with a good dose of cumin and paprika. Nothing like any cauliflower rice I’ve had before. I was afraid I would not care for the texture because the recipe only calls for crushing, not grinding the cumin seeds, but they were not very noticeable. The chicken itself was perfectly acceptable but nothing special.

  • Sesame salmon with grapefruit slaw

    • mamacrumbcake on October 23, 2018

      Another tasty recipe from this book! This came together in about 45 minutes. The most time consuming part was the chopping of the carrots. Wanting to minimize bitterness, I did not include the thicker ribs of the Napa cabbage. Next time, I might increase the vinegar slightly. This slaw would be good with oranges as an alternate to grapefruit.

  • Mediterranean couscous salad with smoked trout

    • Tweedles81 on April 27, 2019

      This recipe made for an excellent family lunch! It was light and refreshing. We didn’t have enough parsley, so we used cilantro and dill instead as the herbs. Otherwise made as is. My husband loved it and wants this added to the weekend lunch rotation! Next time we might try adding olives and feta to make it a bit more filling, but it is great as is!

  • Farro salad with sugar snap peas and white beans

    • Tweedles81 on April 22, 2020

      This was a simple, fairly easy dinner that we all enjoyed and that I would make again. I might try doubling the vinaigrette, just because it got a little lost in the farro mixture.

  • Quinoa taco salad

    • Tweedles81 on May 18, 2019

      This was okay. It was light which I appreciated, but it wasn’t all that flavorful. For me, the bitterness of the escarole dominated. It was also a decent amount of work (rinsing and drying the quinoa, toasting the quinoa, cooking it, letting it sit in pan, pitting it on sheet to cool). Others may appreciate this recipe more than me, but I likely won’t make this again.

  • Pan-seared cod with herb-butter sauce and roasted green beans

    • Tweedles81 on April 25, 2021

      This was a delicious recipe, and not that difficult to prepare. The sauce for the green beans was incredible. I may always make my green beans this way from now on! The cod itself was a bit under-seasoned, even with the butter sauce. My husband added sumac and more salt and said that did the trick. We will be making this again!

  • Chicken mole with cilantro-lime rice and beans

    • Tweedles81 on April 22, 2020

      I made this because I had all ingredients on hand. It was disappointing. It took WAY longer to cook the chicken than stated, like almost double that amount of time. And the mole tasted muddled and was just disappointing. We will not be making this again. My small children enjoyed it though, FWIW.

  • Roasted salmon and broccoli rabe with pistachio gremolata

    • Tweedles81 on July 21, 2020

      This was very simple and delicious! We thought that the star of the dish was the broccoli rabe. I would suggest adding salt to the gremolata and squeezing lemon juice over the salmon. We’ll be making this again, maybe even without the gremolata next time for an even quicker dinner!

  • Crispy tofu with warm cabbage salad

    • Shewi128 on January 31, 2023

      Wow, we really liked this. The tofu was super crispy. 2 notes: First, the sauce is just a drizzle over the tofu. Double it if you want more (you will). Second, if you have people who don't love rice vinegar, substitute some lime juice for the vinegar. Also, "warm cabbage salad" is a bit of a misnomer--maybe it should be called slightly wilted cabbage salad. The warmed dressing is poured over cold cabbage salad. I did love the texture, though, so I wouldn't change that. I would make this again.

  • Japanese-style yakisoba noodles with beef

    • Shewi128 on March 04, 2022

      We substituted chicken for the beef, and we enjoyed this recipe. The sauce was a little sweet.

  • Farfalle with crispy prosciutto and peas

    • Shewi128 on October 21, 2022

      This was ok. One thing about prosciutto is that it can bunch up on you when you chop it, which means it'll stay together when you cook it. Make sure you separate it in the pan to allow it to get crispy. I'd maybe make this again if I have leftover prosciutto.

  • Ginger beef and ramen noodle soup

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  • ISBN 10 1945256303
  • ISBN 13 9781945256301
  • Linked ISBNs
  • Published Apr 17 2018
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

This innovative cookbook from America's most trusted test kitchen is your new answer to the question, "what's for dinner?" Open to any page for everything you need to cook a complete meal that your family will love, including step-by-step photos for every recipe.

Dinner Illustrated is a modern approach to weeknight meals, with a revolutionary layout that makes it easy to open to any page and jump right into making one of our simple, globally inspired dinners. Each recipe appears as a fully illustrated roadmap to producing fantastic, fresh meals (salad and sides included) in an hour or less. No advance prep required; just gather your ingredients, pick up your knife, and follow along with the step-by-step photos until dinner is on the table. Side dishes are built right into the recipes. Along the way you'll pick up a helpful technique or two and learn about new ingredients to expand your culinary imagination. You'll become a faster cook, too, since we show you exactly when to prep each ingredient during the cooking process in order to get the work done efficiently (and without burning anything). And a simple approach doesn't mean simple flavors; there are options for all tastes and diets, including recipes like Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad; Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn; Stir-Fried Eggplant with Garlic-Basil Sauce and Rice; Cod in Saffron Broth with Chorizo and Potatoes; and Orecchiette with Broccoli Rabe and White Beans. Nutritional information for every meal is included as well, so you can choose the recipes that best fit your diet and the health needs of your family on a particular night.

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