Make-A-Mix: Over 300 Easy Recipes for Every Meal of the Day
Author: Karine Eliason
Why bust the budget on pricey take-out during the week, when you can whip up fast, healthy meals at home? Make-A-Mix is perfect for working parents, two-career couples, and over-committed retirees.
Make-A-Mix is really two cookbooks in one. The cookbook begins with 67 make-ahead shortcut mixes for everything from all-purpose cake mix to meatball mix. These can be made on a weekend-or whenever there's free time-and used to speed food preparation on busy days.
The mixes are a key ingredient in one or more of the 306 recipes that follow. The kitchen-tested recipes run the gamut from breakfast dishes to after-dinner treats. They include hearty dinner entrees, like enchilada casserole, onion pot roast, and shrimp & vegetable stir-fry; international fare like green chili burritos and quick chow mein; soups and other appetizers, like New England clam chowder, and even freezer treats like fruit slush.
With the Make-A-Mix method, home cooks can control the amount of sugar, salt, and preservatives in a recipe, and save money on store-bought mixes. This cookbook is the updated and expanded version of Make-A-Mix that sold over a million copies.
See also: Common Edible and Poisonous Mushrooms of the Northeast or The Twelve Blessings Of Christmas
New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
Author: Molly ONeill
New York is Americaís kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewisís Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating.
Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla OíConnor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.
A percentage of the royalties goes to Citymeals-on-Wheels.
Table of Contents:
LOOKING FOR THE HEART OF THE CITYNIBBLES, NOSHES, AND APPETIZING
Meal Starters, coffee breaks, street food-New York's best little bites. Falafel, Jamaican beef patties, hummus, clam fritters, savory chicken wings, and Jarlsberg squares.
Noshing with Lou Singer
Nosh Stops
A Taste of the Tropics
On Being a Hostess with the Leastest
Lox, Stock, and Bagels
To Catch a Proper Nova
Smart Cocktails by the Borough and Beyond
Many-Faced Quiche
Stone Fence
The Caviarteria and What It Knows
New York's Artisan Springs
SOUPS FOR SIPPING, SLURPING, SUPPER
New York bowlfuls. Chicken soup in all its ethnic varieties. Scotch broth, hot and sour soup, and Hungarian szekely. Borscht, bisque, green minestrone, white bean soup, and snert.
Chicken Soup: A New York Panacea
Matzoh Bowl I
The Soup Man of 55th Street
Manhattan Clam Chowder
TO BAKE AN HONEST LOAF
Breads with crust and breads with heft. Fresh muffins, bagels, babka, beer bread, roti, parantha, and focaccia.
The Brick Oven Brotherhood
Where to Buy a Good Loaf
Stalking the Perfect Pizza Pie
Pizza Stops
To Make a Soft Prezel
A Bagel Is a Bagel . . .
FOOD WALKS
Food on foot. Tours of New York's ethnic neighborhoods and food markets. Where to stop and why.
THE GREENING OF NEW YORK
New York cooks offer up Southern-style and Chinese-style greens, Caribbean callaloo, Marrakesh carrots, and artichokes with a Turkish twist. Plus baked beans, potato chips, and potato latkes. And salads. And pickles.
The Greening of New York
New York's Greenmarkets
Produce Paradise
Mrs. Beausojour's Short Guide to Caribbean Vegetables
Lexicon of AsianVegetables
Mickeys and Chips
For Those Who Don't Know David "The Latke King," There Is Some Hope.
Vegetable Wisdom
Brighton Beach Memories
The Caesar Salad Song and Caesar Salad Translation
New York in a Pickle
Wildman Looks for Dinner
The Smart Cook
Using Infused and Syrup-Flavored Oils
A CHRONOLOGY OF SIGNIFICANT CULINARY EVENTS IN NEW YORK CITY
New York has always been a happening food town. From the first coffee-houses in the 1600s to soda fountains in the 1800s to hot dogs, cafeterias, Chiclets, Tootsie Rolls, and cheesecake, New Yorkers have made their mark.
NEW YORK NOODLES
Spaghetti, linguine, penne, orzo-pastas dried and fresh with their sauces. Plus pierogis, wontons, polenta, grits, tabbouleh, and risotto.
Pasta Plus Dumplings, Noodles, and Grains
The Red Sea
Mrs. Romana Raffetto of Houston Street
Just a Few New York Noodles
Bumper Crops in Bensonhurst
Arthur Avenue Nights
Salvatore ("Mr. Wab") Medici of East Harlem
National Spaghetti Carbonara Day
Fresh Noodles
Dueling Dumplings
THE MEAT OF THE MATTER
Great Steaks, brisket, casseroles, cutlets, stews, and chops. Unbelievable barbecue, meatloaf every way, and a hamburger like no other. Plus shish kebab, leg of lamb, couscous, and South African bobotie.
The New York Barbecue Summit
New York's Best Barbecue
Robert Pearson's Stick to Your Ribs
The King of Jerk
Deli Spoken Here
In Search of New York Steak? Ask Anywhere but New York
Where's the Beef?
FESTIVALS
Street fairs, feasts, and festivals: When and where they happen. Celebrate the year with a smorgasbord of ethnic foods.
THE BIRDS
Fragrant chickens, roasted, fried, and barbecued. Cambodian chicken salad, chicken has, and chicken Kiev. Five ways to stuff a turkey. Poultry fricassees, grills, and stews.
To Roast a Fine Bird
To Buy a Good Bird
Where's the Bird
To Stuff a Fine Bird
Liz Smith's Fried Chicken
Vernon: The King of Jerk
Norah's Fried Chicken
Schmaltz and Gribeness
The Curator of Country Captain
Church Suppers
Eileen Says Everything is Peking Duckie
FROM RIVER, SEA, AND THE FULTON MARKET
New York's seafood favorites: Pan roasts and stews, stuffed lobster and a unique lobster club sandwich, scallop pie and shrimp with feta, plus shad roe, fillet of sole, tuna Rockefeller, and red snapper hash.
A Day Dawns at Fulton
Fernando Lara, Marine Muralist
Shadding on the Hudson
A TRIP DOWN MENU LANE
New Yorkers on the town. A look at where they ate and what they ordered, from early tavern and pushcart days to Delmonico's, Luchows, and the current hot spots.
A LITTLE SOMETHING SWEET
Desserts . la New York include chocolate cakes, carrot cakes, and six fabulous cheesecakes. Fudgy Brownies, mammoth cookies, mile-high pies, Mexican flan, dense bread pudding, and crSme brulSe.
Ebinger's Blackout Cake
To Buy Fine Chocolates
A Fine and Fancy Cake
On Top of Carrot Cake Hill
New York Cheesecake
Some Very Good Bakeries
Fox's U-Bet Chocolate Flavored Syrup
MAIL ORDER
BIBLIOGRAPHY
CREDITS
INDEX
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