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Dinner Special: 185 Recipes for a Great Meal Any Night of the Week
For the first time, Food & Wine presents delicious menus—one classic recipe with two ultimate sides, complete with wine pairings, tips for leftovers, and a technique for each main recipe—
in one essential volume. Each recipe is gorgeously photographed and each technique is clearly illustrated. Many recipes are perfected in Food & Wine 's test kitchen and many are sourced from celebrity chefs. Daniel Holzman of NYC's Meatball Shop shares his Meatballs in Tomato Sauce; the meal planner pairs it with Broccoli Rabe with Black Olives and Lemon Zest, and Romaine and Tomato Salad. F&W Tips include 5 Uses for Leftover Meatballs and the illustrated technique explains How to Make Uniform Meatballs. Looking for something a little lighter? Pair Ted Allen's Pan-Roasted Salmon with Tomato Vinaigrette with a Squash Gratin and Couscous with Red Lentils and Easy Preserved Lemons; F&W Tips include 3 More Ways to Prepare Salmon and the technique illustrates How to Remove Salmon Skin. Chock full of delicious dishes and endless tips and techniques, Dinner Special will be your go-to cookbook every week, all year long.
in one essential volume. Each recipe is gorgeously photographed and each technique is clearly illustrated. Many recipes are perfected in Food & Wine 's test kitchen and many are sourced from celebrity chefs. Daniel Holzman of NYC's Meatball Shop shares his Meatballs in Tomato Sauce; the meal planner pairs it with Broccoli Rabe with Black Olives and Lemon Zest, and Romaine and Tomato Salad. F&W Tips include 5 Uses for Leftover Meatballs and the illustrated technique explains How to Make Uniform Meatballs. Looking for something a little lighter? Pair Ted Allen's Pan-Roasted Salmon with Tomato Vinaigrette with a Squash Gratin and Couscous with Red Lentils and Easy Preserved Lemons; F&W Tips include 3 More Ways to Prepare Salmon and the technique illustrates How to Remove Salmon Skin. Chock full of delicious dishes and endless tips and techniques, Dinner Special will be your go-to cookbook every week, all year long.
256 pages, Hardcover
Published April 10, 2018
5 people want to read
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Displaying 1 - 2 of 2 reviews
November 12, 2020
There's a lot to like about this book, and I liked it all! First, its done by the folks over at Food & Wine so you know the recipes will work. No mistakes, no errors, and most of the recipes have short-ish ingredient lists filled with things that most people already have in their pantry. Second, each recipe has a color picture of the dish. Each recipe also fits completely on one page, so no flipping back and forth. And third, the recipes are not too exotic or foreign, but yet they somehow incorporate new twists on old standards that most readers will find familiar. Some of the recipes I can't wait to try are the Tomato Salad With Horseradish Ranch Dressing, Squash Gratin, Baked Shrimp Risotto, Pork Schnitzel, and Apple Cider-Braised Cabbage. Yumm!
June 11, 2021
The maple soy glazed chicken quarters were amazing. The sriracha roasted broccoli was too spicy for my taste.
Displaying 1 - 2 of 2 reviews