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Customer Reviews: 4.6 out of 5 stars 84Reviews
Product Information
From the Publisher
YOUR NEW GO-TO ROAST CHICKEN:
This beautifully burnished chicken help make its own sauce as it cooks, thanks to fresh herbs and lemon halves tucked into the cavity while the bird roasts.
BANG BANG CHICKEN!
A Sichuan-style, double-sesame sauce transforms poached chicken into a gloriously savory (and easy-to-make) dish that ends with a bang.
MAKE YOUR MEATBALLS MOROCCAN:
This tagine-style recipe turns basic meatballs into something special, with a warm, aromatic boost from a North African-style spice blend.
A WHOLE NEW WAY TO MAKE SKILLET CACIO E PEPE:
This classic cheese-and-pepper pasta is the test of any home chef. With our version, get trattoria-worthy results, every time.
BEEF STEW WITH BIGGER FLAVOR:
Skip the browning and the stock. Sichuan red braised beef makes the most of the big flavors of chili-bean sauce, star anise and Sichuan pepper.
GET BIG FLAVOR FROM PORK TENDERLOIN!
Here a tangy, teriyaki-like sauce also serves as a marinade for pork. Ginger doesn't just add zingy flavor-it also helps tenderize the meat.