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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

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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Reviews about this book

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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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