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Cook: Real Food Every DayCook: Real Food Every Day

Cook: Real Food Every Day

March/April 2019

Cook Real Food Every Day will inspire home cooks to prepare delicious and wholesome recipes for family and friends with seasonal recipes for weeknight meals and ideas for entertaining. Each issue will feature high-quality photography and recipes that are easy to follow and test-kitchen tested.

País:
United States
Língua:
English
Editora:
Hoffman Media
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ASSINATURA
US$29,99
6 Edições

NESTA EDIÇÃO

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from the editor

SPRING BRINGS THE PROMISE OF WARMER WEATHER and a new batch of produce to inspire my weekly meals. When I first see radishes, asparagus, spinach, spring onions, and fresh green peas at my farmers’ market, I feel renewed in the kitchen and ready to embrace a new season.Start cooking your way through this issue with the Miso-Roasted Radishes on page 13 to see how quickly this harbinger of spring can be transformed into a weeknight craving with the addition of miso paste. Then turn to our Parchment Paper Dinners beginning on page 61 to enjoy even more bright, seasonal flavors. These quick-cooking recipes make dinner—and cleanup—almost effortless.When I’m in the mood for something comforting and nostalgic, our cover recipe reminds me of the stuffed bell peppers my mother often made…

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cookbooks we’re currently loving

FOOD OF THE ITALIAN SOUTHRecipes for Classic, Disappearing, and Lost Dishes (Clarkson Potter, 2019)by Katie ParlaKatie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the food and travel site KatieParla.com, the e-book Eating & Drinking in Rome, more than 20 travel guides, and the coauthor of IACP award–winning cookbook Tasting Rome. Her travel writing, recipes, and food criticism appear in publications around the world.Favorite recipe from book: My favorite dish is the hysterically named Sicchie d'a Munnezza (which translates to Garbage Can Pasta). It’s spaghetti made with a tomato sauce seasoned with nuts.INSTAGRAM: @katieparlaHUSBANDS THAT COOKMore Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen (St. Martin’s Griffin, 2019)by Ryan Alvarez and Adam MerrinRyan Alvarez…

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top air fryer tips

Cook up meats, vegetables, and even sweets using the technology of air fryers. These appliances use the circulation of hot air and sometimes a small amount of oil to fry foods without the mess and large quantities of oil of traditional deep fryers. That means you can have some of your favorite indulgences more quickly (and healthier!) any night of the week.MAXIMIZE YOUR AIR FRYER• Don’t add oil directly to the air fryer appliance because it will harm the machine.• Use an oil mister to coat the outside of your food to help it crisp up in the air fryer. We suggest multiple bottles containing oils you frequently use, like grapeseed, avocado, olive, or coconut.• Experiment with different breading options. Use quinoa, ground almonds, or a traditional egg and flour…

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radishes

Miso-Roasted Radishes page 13Looking for a way to use up that extra miso paste?Turn to the Refrigerator Door section on page 107 and find our Miso Butter-Basted Steaks.Miso-Roasted RadishesMakes 4 to 6 servings:05 MINUTESMorning PREPPrepare radishes, shallot, and thyme. Cover and refrigerate.If you haven’t enjoyed roasted radishes just yet, consider it your new favorite way to eat them. Roasting brings out a completely different taste and texture, while miso paste adds an unexpected layer of flavor.3 tablespoons olive oil1½ tablespoons white miso paste1 tablespoon chopped fresh thyme1 tablespoon fresh lime juice½ teaspoon kosher salt¼ teaspoon ground black pepper3 bunches radishes, trimmed and halved1 shallot, sliced Garnish: chopped fresh thyme1. Preheat oven to 400°. Line a 17½x12½-inch rimmed baking sheet with parchment paper.2. In a large bowl, whisk together oil, miso…

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sunday cooking session

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sunday prep plan

MAINSGreek Grilled Steak, Vegetable, and Haloumi KabobsSmoky, Greek-inspired kabobs are sure to satisfy the taste of warmer weather you’ve been longing for. Haloumi is a firm cheese that withstands the heat of the grill.Grilled Steak and Vegetable Farro BowlsTransform leftover kabobs into a filling, wholesome bowl full of flavor. Feel free to add sliced avocado for additional healthy fat.SIDESCucumber Salad with Greek Yogurt DressingA light cucumber salad filled with fresh mint is ideal for spring. It comes together quickly, and the yogurt dressing keeps it creamy without being too indulgent.Kale and Golden Raisin SaladGolden raisins add a touch of sweetness to this hearty salad. Since Lacinato kale is durable enough to keep overnight, you’re all set for lunch the next day.SNACKAlmond-Oat-Sesame Protein BitesPerfect on the go, these protein bites are…

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