Bold flavors meet time-saving tricks in 200 recipes (all ready in 45 minutes or less) that make weeknight dinners fun and stress-free.
When time is short and bellies are grumbling, America’s Test Kitchen’s streamlined guide to weeknight cooking meets you in the moment—with great meals that don’t require a ton of work and bring new flavors to the table. No matter your craving, you’ll find a dinner that fits the bill in under 45 minutes with easy cleanup. That could be a chicken salad with a fantastic dressing (Yogurt-Tahini Chicken Salad with Preserved Lemon); toothsome, umami-rich noodles (Chili Crisp Noodles); or a quick but deeply comforting soup (Sausage and White Bean Soup). Here are some ways this book will improve weeknight eating:
Fresh Ideas for Pantry Staples: Are you staring blankly at your pantry? These recipes give it new life (canned tuna = Spaghetti al Tonno; frozen peas = Beef Keema Matar).
Modern Flavor Boosters: Every recipe showcases a smart way to add flavor, like an Old Bay–spiked lemon compound butter that melts over salmon fillets and pools into a bowl of confetti grits; or pomegranate molasses that becomes a one-ingredient glaze for chicken.
Flexible Swaps: Got parsley but no cilantro? Ground turkey but no pork? Our recipes indicate which swaps make sense.
Riff on Recipes to Make New Meals: That sauce for Murgh Makhani (aka Butter Chicken) is so perfectly spiced, you’ll want to try it with tofu or chickpeas—we show you how.
Comfort-Food Flavors in Low-Key Renditions: Chicken Parmesan Meatballs, Meatball Bahn Mi (can you tell we love meatballs?), and Gochujang Chicken and Tortellini offer maximum appeal with minimal effort. And that’s just the beginning of what you’ll find.
Need help deciding? Themed lists in the introduction let you choose dinner based on your mood, the season, or what's on hand. We even give tips for scaling recipes for two. With 200 recipes plus ways to spin them, you’ve got more than a year of great ideas.
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
View titles by America's Test Kitchen
Bold flavors meet time-saving tricks in 200 recipes (all ready in 45 minutes or less) that make weeknight dinners fun and stress-free.
When time is short and bellies are grumbling, America’s Test Kitchen’s streamlined guide to weeknight cooking meets you in the moment—with great meals that don’t require a ton of work and bring new flavors to the table. No matter your craving, you’ll find a dinner that fits the bill in under 45 minutes with easy cleanup. That could be a chicken salad with a fantastic dressing (Yogurt-Tahini Chicken Salad with Preserved Lemon); toothsome, umami-rich noodles (Chili Crisp Noodles); or a quick but deeply comforting soup (Sausage and White Bean Soup). Here are some ways this book will improve weeknight eating:
Fresh Ideas for Pantry Staples: Are you staring blankly at your pantry? These recipes give it new life (canned tuna = Spaghetti al Tonno; frozen peas = Beef Keema Matar).
Modern Flavor Boosters: Every recipe showcases a smart way to add flavor, like an Old Bay–spiked lemon compound butter that melts over salmon fillets and pools into a bowl of confetti grits; or pomegranate molasses that becomes a one-ingredient glaze for chicken.
Flexible Swaps: Got parsley but no cilantro? Ground turkey but no pork? Our recipes indicate which swaps make sense.
Riff on Recipes to Make New Meals: That sauce for Murgh Makhani (aka Butter Chicken) is so perfectly spiced, you’ll want to try it with tofu or chickpeas—we show you how.
Comfort-Food Flavors in Low-Key Renditions: Chicken Parmesan Meatballs, Meatball Bahn Mi (can you tell we love meatballs?), and Gochujang Chicken and Tortellini offer maximum appeal with minimal effort. And that’s just the beginning of what you’ll find.
Need help deciding? Themed lists in the introduction let you choose dinner based on your mood, the season, or what's on hand. We even give tips for scaling recipes for two. With 200 recipes plus ways to spin them, you’ve got more than a year of great ideas.
Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
View titles by America's Test Kitchen
