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Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Dayby Martha Stewart Living Magazine
Synopses & Reviews
With 250 tempting recipes to take you from breakfast all the way through dessert, Everyday Food: Fresh Flavor Fast is the indispensable collection that home cooksyearn for. Organized into familiar categories--including sandwiches and pizzas, appetizers, salads, soups and stews, pastas, main courses, and side dishes--this highly anticipated follow-up to thebestselling Everyday Food: Great Food Fast helps you whip up the perfect dish any time of day.
Here is a book for the way we cook and eat now, with an emphasis onstretching meals (for example, leftovers from a roasted chicken are used to make a quick gumbo and roasted vegetables perform a second act as a vibrant pizza topping), turning to economical ingredients that deliver greatresults (such as flank steak, served with a piquant parsley-garlic sauce), and making healthier versions of comfort foods without skimping on flavor (like a lower-calorie chicken potpie). A section on enticing vegetarianmain dishes as well as a roster of irresistible desserts round out this comprehensive collection. Here's a taste of what's inside:
Breakfast: Jam-Filled French Toast
Sandwiches and Pizzas: Eggplant and Mozzarella Melt
Appetizers: Goat Cheese Crostini
Salads: BLT Salad with Buttermilk Dressing
Soups and Stews: Minestrone
Pastas: Spaghetti Puttanesca
Main Courses Meatballs with Rosemary
Vegetarian Mushroom and Parmesan Risotto
Side Dishes: RoastedSweet Potato Fries
Desserts: Gingered Blackberry and Plum Shortcakes
Brimming with great time- and budget-saving tips aswell as smart kitchen techniques, Everyday Food: Fresh Flavor Fast helps you use what you have on hand to make everyone's favorite foods. With an easy-to-read format, aphotograph of each and every dish, and plenty of ideas to keep you inspired, this is the cookbook you will turn to day after day for wonderfully simple, delicious meals.
Note: This eBook editionof Everyday Food: Fresh Flavor Fast includes photographs that will appear on black-and-white devices but are optimized for devices that support full-color images.
Farfalle with Arugula and White Beans
Serves 4 - prep time: 10 minutes - total time: 25 minutes
Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.
Coarse salt and freshly ground pepper
12 ounces farfalle
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 garlic cloves, thinly sliced
1 pound baby arugula
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/3 cup walnut pieces, toasted for garnish
1. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
2. Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.
3. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
4 To serve, divide among shallow bowls, and garnish with walnuts.
From the Trade Paperback edition.
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