Allrecipes Allrecipes 30-Minute Meals

Introducing brand-new Allrecipes…the only magazine that brings you the absolute best of the best from over 43,000 tried-and-true family favorites on allrecipes.com! Each issue brings you hundreds of secrets you won’t see anywhere else – fast tips to save you time and money, step-by-step how-to’s, and ideas to help you put your own spin on every dish!

国家:
United States
语言:
English
出版商:
Meredith Corporation
出版周期:
Bimonthly
HK$38.81
HK$93.25
6 期号

本期

1
letter from the editor

Quick: WHAT ARE YOU COOKING TONIGHT? Traffic on Allrecipes.com soars around 4 p.m. every day, just as people all over the country are pausing to think: What the heck am I gonna put on the table tonight? So it probably won’t stun you to know that “quick,” “fast,” and “easy” are at the top of those search lists. As the world’s largest food site, Allrecipes has thousands of recipes that match those terms. But which are the biggest hits, day after day, year after year? You’ll find 116 of them in this special issue: the most saved, rated, reviewed, cooked, and loved recipes that are quick, fast, and easy. (Oh, and simple, too—that’s another top search term.) Here are just a few of the favorites you’ll find inside: Chicken Pasta with Cajun Seasoning Sheet…

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6
how to make meals in minutes

PREP LIKE A CHEF Pretend you have your own cooking show and measure ingredients ahead of time. Keep them in small bowls on a tray that you can pull out when you’re ready to cook. This works especially well for ingredients that can take time to measure, such as peanut butter and honey. GO BIG Cook more meat than you need and use it in multiple ways. For example, brown 2 pounds of ground turkey; use half in a batch of chili one night, then use the other half for turkey tacos the next. Or grill a few extra chicken breasts and slice the leftovers for a salad topper the next day. Chill cooked meat, poultry, or seafood in an airtight container for up to 3 days. BE A LIST-MAKER Take time each week to…

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14
all-time favorites

QUICK AND EASY CHICKEN NOODLE SOUP HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY MARYVM 2,331 REVIEWS 2 Tbsp. butter1 cup chopped onion1 cup chopped celery1 cup sliced carrot1½ tsp. salt, or to taste4 cups low-sodium chicken broth (32 oz.)1 tsp. dried basil1 tsp. dried oregano¼ tsp. black pepper1½ cups dried egg noodles½ lb. shredded or chopped cooked chicken breast (1 cup) Melt butter in a large, heavy pot over medium heat; cook onion, celery, and carrot with ¼ tsp. salt, stirring, until softened, 4 to 5 minutes. Stir in broth, basil, oregano, pepper, and remaining 1¼ tsp. salt. Bring to a boil, then reduce heat and simmer 10 minutes. Add noodles and simmer, stirring occasionally, until tender, 8 to 10 minutes. Stir in chicken and heat through. (Soup can be made…

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1
pantry power: olive oil

DIVINE Dressing In a screw-top jar, shake together olive oil, an equal amount of vinegar (e.g., balsamic, or red or white wine), a little mustard, and a pinch of salt and black pepper. If you want, add minced fresh garlic and/or shallot, chopped fresh herbs, or a bit of honey. “NAKED” Pasta Change up your usual tomato sauce. Cook and drain pasta, reserving some cooking water. Drizzle pasta with olive oil, grated Parmesan cheese, and black pepper. If needed, add a little of the reserved pasta water to get a slightly saucy consistency. Add shredded basil leaves and toss to coat. Pesto PRESERVER Before refrigerating a jar of homemade pesto, add a thin layer of extra-virgin olive oil on top of the sauce. The oil will help the pesto keep its green color. OLIVE OIL Sundaes It…

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15
one-pan plan

SKILLET-ROASTED CHICKEN BREASTS HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CHEF JOHN 148 REVIEWS 4 (7-oz.) boneless, skin-on chicken breasts1 tsp. salt¼ tsp. black pepper2 Tbsp. olive oil1 Tbsp. chopped fresh herbs such as thyme and rosemary, or 1 tsp. dried herbs (optional)⅔ cup apple cider vinegar2 Tbsp. water4 Tbsp. cold butter, cut into pieces 1. Pat chicken breasts dry; sprinkle both sides of each breast with salt and pepper. 2. Heat oil in a large, heavy skillet over medium-high heat until shimmering. Put chicken in skillet, skin sides down, then sprinkle with herbs (if using). Cook, undisturbed, until skin is golden, about 6 minutes. Turn over chicken and cook about 6 minutes, until an instant-read thermometer inserted into thickest parts registers 165°F. Transfer chicken to a plate. 3. Drain grease from skillet.…

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pantry power: beans

STUFFED Avocados Toss together rinsed and drained canned pinto beans with fresh pico de gallo. Spoon into avocado halves, then sprinkle with crumbled queso fresco. PUNCHED-UP Pesto Canned beans bring a creamy mouthfeel and nutty flavor to pesto. Just swap out all or some of the nuts in any pesto recipe with an equal amount of canned beans. CRISPY AIR FRYER Bean Snacks Rinse and drain one 15-oz. can black or kidney beans. Pat dry with paper towels. Drizzle with 1 Tbsp. olive oil, then sprinkle with ½ tsp. chili powder or other seasoning—such as Italian, Cajun, Montreal steak, or Jamaican jerk. (If the seasoning has no salt, add ¼ tsp. salt.) Spread beans in a single layer in the basket of an air fryer preheated to 370°F. Cook until crispy, about 15 minutes. VEGAN “Tuna”…

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