By Mark Bittman
Take pleasure in cooking for the vacations this year!
Roast Turkey and Gravy. Baked Ham with Maple Glaze. conventional Apple Pie. Death-by-Chocolate Torte. vacation trips are if you happen to pull out the entire stops, and with how one can prepare dinner Everything(TM): vacation Cooking, you may make your detailed banquet or buffet unfold with no stress.
Mark Bittman, the award-winning writer of the bestselling kitchen vintage tips to prepare dinner Everything(TM), stocks his favourite simple-and infinitely flexible-holiday recipes. you may prepare dinner for giant feasts and events from Thanksgiving to New Year's and for different vacation gatherings all year-round. To encourage you and assist you plan your nutrition, you will find Bittman's immediately speak on cooking and specified positive aspects, including:
* inventive recipe adaptations and ideas
* tips for purchasing, getting ready, and cooking the recipes
* Illustrations to demystify trickier techniques
* Menu feedback for a normal Thanksgiving Dinner, a Tree-Trimming social gathering, an Easter dinner party, and more
* At-a-glance icons highlighting recipes that may be made forward
Read or Download How to Cook Everything: Holiday Cooking PDF
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Additional resources for How to Cook Everything: Holiday Cooking
Serve hot, warm, or at room temperature. Marinated Mozzarella If you can find small “mozzarella balls”—called bocconcini—by all means use them. Otherwise, cut a chunk of mozzarella into bite-sized pieces. In either case, use fresh mozzarella—which has the best flavor—if at all possible. You can marinate the cheese a day or so before serving it. Makes 8 servings Time: 20 minutes, plus resting time 1⁄4 cup extra-virgin olive oil 1⁄4 cup chopped fresh basil, parsley, or oregano leaves, or any combination 1 pound mozzarella (drained if packed in water), cut into bite-sized pieces if necessary Salt and freshly ground black pepper to taste Crushed red pepper flakes to taste 1 Combine the oil and the herb; toss in a bowl with the mozzarella.
Paper); 978-1-1182-9829-9 (ebook); 978-1-1182-9832-9 (ebook); 1. Holiday cookery. 2. Menus. I. Title. 5’68—dc21 2003008739 Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 Turkey, Meat, and Pie Photo © PhotoDisc, Inc. / Getty Images Photos of Bruschetta, Soup, Shrimp, and Truffles by David Bishop WILEY PUBLISHING, INC. Publisher: Natalie Chapman Executive Editor: Anne Ficklen Senior Editor: Linda Ingroia Production Editor: Heather Wilcox Cover Design: Cecelia Diskin Interior Design: Edwin Kuo and Anthony Bagliani, Solid Design Interior Layout: Holly Wittenberg Manufacturing Buyer: Kevin Watt To my parents and my kids Contents Acknowledgments About This Book What to Know About Holiday Cooking 1 Hors D’Oeuvres 2 Salads and Soups 3 Fish 4 Poultry 5 Meat 6 Side Dishes 7 Breads, Pies, Cookies, Cakes 8 Desserts and Drinks Holiday Menus Dishes That Can Be Made Ahead Tips Reference Index Conversions, Substitutions, and Helpful Hints Acknowledgments I have been writing about food for nearly 25 years, and it’s impossible to thank all the people who have helped me make a go of it during that time.
Omit the lemon wedges. 4 Simple Ideas for Grilled Fish 1 Serve with any vinaigrette (Vinaigrette, or Walnut Oil Vinaigrette), Mayonnaise, or your favorite salsa. 2 Brush lightly with vinegar and rub lightly with spices or spice blends such as curry powder before grilling. 3 Serve hot on a lightly dressed salad. 4 Use (hot or cold) in a sandwich, with freshly squeezed lemon juice, or other dressing. Salmon Roasted in Butter If you make this with the most flavorful, beautiful fillet you can find—such as Alaskan sockeye in season, or a lovely side of farm-raised salmon—you will be amazed by the richness of flavor.