The Best Simple Recipes: More Than 200 Flavorful, Foolproof Recipes That Cook in 30 Minutes or Less by America's Test Kitchen Editors

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Notes about this book

  • BethNH on May 19, 2018

    Chicken Teriyaki Stir Fry This recipe is missing from the list of recipes in the book on EYB. This was quick and easy and made a very serviceable dinner. I'd eat it again but I don't think anyone would be jumping up to request it.

  • neffashley on May 15, 2013

    Good book for tasty weeknight dinners. Everything I have made from here (10+ recipes) took me less than an hour start to finish.

Notes about Recipes in this book

  • Sesame noodles with chicken and asparagus

    • Jane on March 16, 2011

      Good quick dinner for during the week. Chicken quickly stir-fried then mixed with pasta and asparagus which cook together. The sauce of peanut butter and Asian flavorings was very tasty.

  • Barbecue pork tenderloin with cabbage slaw

    • Ivy on June 29, 2015

      Would double the salad part of this recipe along with the dressing. Salad as written in recipe fed 3 adults.

  • Shrimp piccata pasta

    • Erica on January 10, 2014

      Simple (as promised), good flavors, pretty healthy. Doesn't knock your socks off but for everyday cooking, a keeper.

  • Pan-seared halibut with black bean sauce

    • mharriman on July 06, 2020

      We thought this was very good. This isn’t an overpowering sauce (didn’t use the hot version of black bean sauce) and has a nice subtle flavor. I especially liked the sautéed ginger; it took the black bean sauce to the next level. I doubled my black bean sauce because I thought the mixture was too watery. I followed the pan searing directions verbatim. My fillets came out flaky and nicely browned. Steamed broccoli was a good accompaniment. There was enough sauce that it became a condiment for the vegetable. Good enough to repeat.

  • Grilled honey-mustard chicken

    • mharriman on December 11, 2018

      Tasty! This was easy to make. I brushed my chicken breasts with the mustard sauce and grilled them on a stovetop grill pan for five minutes on each side. Then, I put the breasts in a baking pan for 20 minutes in a 350 degree oven. I finished the chicken with the mustard/ sour cream sauce.

  • Cool corn salad

    • mharriman on May 15, 2020

      Great salad for today’s 85 degree temperatures. I had 10 ounces of ‘steam in bag’ corn, so I adjusted the other ingredients accordingly. This salad went well with grilled shrimp and tomatoes. Easy to make. Will repeat.

  • Cheesy chicken and broccoli casserole

    • mharriman on June 30, 2020

      This was a big step up in flavor and appeal from the chicken and broccoli casseroles I used to get where I lived while in college. I liked the idea of using whole chicken breasts instead of cut up chicken. I also liked using barely cooked broccoli. This recipe hit the spot for comfort food. I substituted Marsala wine for sherry since I was out of the latter and that worked well. Served over Jasmine rice.

  • Broiled salmon with potato crust

    • mharriman on October 16, 2018

      Wonderful! The potato chip, chopped dill and lemon zest topping was a creative way to produce a quick, nice potato topping. I used Utz original kettle chips. In my oven, two minutes was almost too long. I’d shorten the topping broiling to 90 seconds next time. I made the suggested spinach and garlic accompaniment and it was a good pairing for the salmon recipe. A keeper!

  • Barbecue chicken sandwiches with slaw

    • mharriman on June 26, 2020

      This was indeed simple... And easy. I was out of BBQ sauce, so I made my own, which elevated the chicken flavor.

  • Pork and broccoli lo mein

    • mharriman on December 04, 2018

      Tasty dish. I used Ramen noodles (chose to not hunt down the fresh Chinese). The sesame oil lends a lot of flavor to this simple but filling entree. Served with a green salad and Riesling wine. Nice!

  • Prosciutto-wrapped cod with lemon-caper butter

    • mharriman on September 22, 2018

      The combination of flavors in this recipe create a restaurant worthy entree. Served with the recommended creamy orzo... and a green salad. Nice!

  • Salmon with asparagus and chive butter sauce

    • mharriman on March 22, 2019

      Very good! I liked this new way (for me) of cooking salmon. I halved all the ingredients since it was just for two of us; the 8 minute cooking time was a bit long. My Wegman’s fish monger did a great job skinning my wild sockeye salmon, but they would have been better poached fir 6-7 minutes. Even so, this recipe is indeed easy and flavorful. Served with russet baked potatoes and a garden salad, along with an Oregon Pinot noir. Reminded me of long ago meals from my home state of Oregon.

  • Sautéed chicken with mustard and dill sauce

    • mharriman on October 09, 2018

      This recipe makes a delicious poultry entree, but the directions to sauté the chicken breasts for 10 minutes and then rest them while making the sauce is a marketing attempt to pretend today’s plump retail chicken breasts reach an internal temp of the needed 165 degrees in a short time. Mine were at 80 degrees. I finished the cooking by tenting them with foil in a baking dish, in a 350 degree oven for 10 minutes, while I made the sauce. They were then ready to eat at a safe and proper temp and still juicy.

  • Seared salmon with a balsamic glaze

    • mharriman on May 06, 2020

      This is one of the more simple and straightforward salmon with balsamic glaze recipes I’ve tried, and it’s one of the better ones. This pair wells with mashed potatoes or a grain like farro.

  • Seared scallops with lemon, peas, and mint orzo

    • mharriman on February 22, 2020

      Tasty. ATK says this is “ a light dish perfect for a summertime meal” but we found it was good on a cold winter night and it didn’t require any produce or other ingredients that are prime only in summer. I altered the instructions a bit: didn’t use a non stick large skillet. Instead, I used a Le Creuset Dutch oven to make the risotto- like pasta. I pan seared the scallops in a nonstick skillet afterwards. With the butter, peas, and garlic, the orzo is indeed risotto-like. I brought the orzo and liquid to boiling, reduced the heat to a gentle boil, and stirred almost constantly. That worked well. This was an interesting alternative for a pan seared scallop entree. Definitely worth a repeat visit. Went well with German Alsace region Riesling wine.

  • Southwestern salmon cakes

    • mharriman on December 18, 2018

      These were very good but as Bob.NH says, they are time consuming to prepare. I spent nearly an hour chopping and mincing the salmon, herbs, and scallions, making the sauce, and creating the panko crusted cakes. I decided to refrigerate the cakes for a few hours before pan frying them. They held their shape and were easy to flip. My husband and I liked their light texture and flavorful sauce. They went well with an oyster stew I made the day before.

    • Bob.NH on October 04, 2015

      Not simple. Took me 1 1/2 hours to make, but were very good.

  • Steak teriyaki

    • mharriman on December 10, 2019

      Tasty. I made some changes because I thought the amount of sugar (1/4 cup for two people) and soy sauce ( 1/4 cup for two people) was way more than needed and not very healthy. I reduced the soy sauce to 1/3 cup and the sugar to two tablespoons, and it turned out fine. Served over brown rice alongside steamed broccoli. An easy main meal.

  • Chicken quesadilla pie

    • Laurmel on April 20, 2020

      I’ve lost count how many times I’ve made this recipe. I often pack this for lunch with a little sour cream, salsa, and side salad.

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  • ISBN 10 1933615591
  • ISBN 13 9781933615592
  • Published Mar 01 2010
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United States

Publishers Text

The Best Simple Recipes offers more than 200 full-flavored easy-to-prepare recipes that can be on the table in 30 minutes or less in a n easy-to-read paperback format.

Just because time is short, it doesn’t mean you have to settle for a can of soup or a sandwich for dinner, or making one of the many boring and flavorless fast recipes (which often aren’t even as fast as they promise). Our test cooks have created more than 200 recipes that keep the ingredients and cooking time to a minimum and offer tons of flavor and plenty of variety.

By combining steps, minimizing pans, and employing a little test kitchen trickery, our test cooks have made naturally fast recipes even faster, and they’ve made recipes that traditionally take hours ready for the table in half an hour. And while they used a minimum of ingredients, one thing they didn’t minimize was flavor.

While some dinners are naturally pretty fast—like chicken cutlets, pasta, and burgers—we made sure to make every minute count by combining steps, making pans pull double duty, and finding shortcuts wherever we could. But we really put our test kitchen know-how to the test by foolproofing recipes that normally require long stays in the oven or hours on the stove. You can making traditionally long-cooking meals work in 30 minutes— from Skillet Greek Lasagna to a Quick Beef Carbonnade- without sacrificing flavor.

The expertise and knowledge of America’s Test Kitchen comes through in the editorial elements scattered throughout the book. From seeding a bell pepper to how to get easy-to-peel hard-boiled eggs, “Quick Prep Tips” show in one or two steps how to get your ingredients ready fast. “Smart Shopping” boxes give tell readers on how to pick a ripe avocado or what Asian Chili Garlic Sauce is, as well as sharing valuable ingredient information we have garnered over the years on specific ingredients through taste tests. If a recipe requires some assembly, we include steps to visually walk home cooks through the process, so they can see how easily the recipe actually comes together. One-page features in each chapter provide a primer on basic ingredients or teach a quick cooking lesson.



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