EXPLOREMY LIBRARY
Food & Wine
Food & Wine Dinner Made Simple

Food & Wine Dinner Made Simple

Food & Wine Dinner Made Simple

Dinner Made Simple will focus on cookable weeknight fare and showcases cooking tips and hacks from Food & Wine’s Mad Genius, Justin Chapple. This issue features 89 of F&W’s easiest recipes, with most recipes having under 30 minutes of active time. Chapters include Breakfast for Dinner, Use Your Noodle, Bowl Me Over, Bring on the Heat, and A Spoonful of Sugar.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
One-off
Read More
BUY ISSUE
$17.66

in this issue

1 min.
introduction

JUSTIN CHAPPLE, Food & Wine culinary director and the personality behind Mad Genius, shares his brilliant and unexpected ways to hack recipes and get dinner on the table in minutes. Justin is charming and funny, but also has some serious cooking chops and a huge imagination. That’s why his Mad Genius tips, recipes, and videos are such a hit with the Food & Wine audience. Who knew that a Bundt pan could double as a rotisserie for chicken (p. 50) or that you could make a bacon rack using aluminum foil (p. 6)? Flip through the book for ways to use things you already have around the house: muffin pans, a box grater, zip-top plastic bags, and plastic take-out lids. Justin totally gets that the struggle to balance meal prep with busy…

9 min.
breakfast for dinner

№ 1 WEEKNIGHT GENIUS TIP Pour a little water into the cups of a muffin pan. Crack an egg into each cup and bake until the whites are just firm and the yolks are still runny. Open-Face Egg and Griddled Ham Breakfast Sandwiches PHOTO P.5 ACTIVE 15 MIN; TOTAL 30 MIN MAKES 12 SANDWICHES Making these little ham and cheese breakfast sandwiches is a cinch when you use your muffin pan as an egg poacher. 1 dozen large eggs Kosher salt and pepper6 oz. thinly sliced baked ham1 cup chopped mixed herbs, such as parsley, tarragon, and chives1 Tbsp. fresh lemon juice6 slider buns, split and lightly toasted 1. Preheat oven to 350°F. Pour 1 tablespoon water into each cup of a 12-cup muffin pan. Crack an egg into each cup; season with salt and pepper. Bake eggs…

3 min.
potato waffles 4 ways

Sweet Potato Waffles with Fluff TOTAL 40 MIN; SERVES 4 2 lbs. sweet potatoes—peeled, coarsely shredded and squeezed dry2 large eggs¼ cup all-purpose flour3 Tbsp. melted unsalted butter, plus more for brushing2 Tbsp. light brown sugar1½ tsp. ground cinnamon1 tsp. baking powder¾ tsp. kosher salt Marshmallow Fluff and chopped toasted pecans, for topping. 1. Heat an 8-inch standard waffle iron and preheat oven to 200°F. In a large bowl, mix potato with eggs, flour, butter, brown sugar, cinnamon, baking powder, and salt. 2. Brush a heated 8-inch standard waffle iron with melted butter and spread one-fourth of the potato mixture on it. Close and cook on high until waffle is golden and crisp, 5 to 7 minutes. Keep warm. Repeat with the remaining potato mixture. Serve topped with Marshmallow Fluff and chopped toasted pecans. Loaded…

9 min.
bowl me over

Shrimp Taco Salad Bowls PHOTO P. 15 TOTAL 45 MIN; SERVES 4 I love ordering taco salads at restaurants, but I’ve never made them at home because the last thing I want to do is deep-fry. But now I can bake four tortilla bowls at once using the back of a muffin pan and they come out crunchy without all that oil. You can fill a bowl with guacamole. I like to call this “guacabowle.” Four 10-in. flour tortillas⅓ cup mayonnaise2½ Tbsp. fresh lime juice½ tsp. ground cumin8 cups shredded green and red cabbage (1 lb.)1 cup chopped cilantro, plus more for serving3 pickled jalapeños, seeded and thinly sliced (¼ cup) Kosher salt and pepper¾ lb. large shrimp, shelled and deveined¾ tsp. chili powder2 Tbsp. extra-virgin olive oilSliced radishes and diced avocado, for serving 1.…

12 min.
top, slice, and fill

Spring Vegetable Galette PHOTO P. 25 ACTIVE 40 MIN; TOTAL 2 HR SERVES 4 A galette is just a fancy name for a free-form pie, and this savory one features an easy homemade crust piled high with beautiful spring veggies DOUGH 1¼ cups all-purpose flour¾ tsp. each of kosher salt and pepper1 stick unsalted butter, frozen⅓ cup ice water Milk, for brushing TOPPINGS 3 medium carrots, thinly sliced on the diagonal4 oz. baby red potatoes, very thinly sliced4 oz. medium asparagus (¼ bunch), trimmed and cut into 1½-in. lengths4 large scallions, cut into 1½-in. lengths1½ Tbsp. extra-virgin olive oil½ tsp. grated lemon zest Kosher salt and pepper½ cup quark or sour cream2 Tbsp. freshly grated Parmesan cheese 1. Make the dough In a large bowl, whisk flour with salt and pepper. Working over bowl, grate butter on large…

13 min.
use your noodle

Pasta with Asparagus and Mushrooms PHOTO P. 35 ACTIVE 1 HR; TOTAL 2 HR 15 MIN; SERVES 6 This hand-rolled pasta is inspired by cecamariti, a fresh pasta traditionally made using bread dough. Find 00 flour, a fine Italian flour, at specialty food shops and amazon.com. 1¾ cups (about 7 oz.) 00 flour1 Tbsp. kosher salt, plus more for seasoning4 large egg yolks1 large egg5½ Tbsp. plus1 tsp. extra-virgin olive oil, divided1 lb. mixed mushrooms, cut into bite-size pieces Black pepper1 lb. asparagus, trimmed and cut into 1-in. pieces½ tsp. crushed red pepper⅓ cup dry white wine¼ cup heavy cream1 Tbsp. fresh lemon juice Shaved ricotta salata, for serving 1. Place flour and 1 tablespoon salt in a food processor; pulse until combined. Beat egg yolks, whole egg, and 1½ tablespoons oil in a medium…