There’s nothing like a good meal to gather family and friends during the holiday season and anytime of the year. Rachael Ray
shows how to prepare the very meals she makes in
her own home in her latest book. ;e Crock-Pot®
Recipe Collection makes it easy to cook with your
favorite brands. ;e folks at Cooking Light prove
that eating healthfully doesn’t mean skimping on
;avors. America’s Test Kitchen presents the fastest and
tastiest Spinach Lasagna recipe ever. Give the very
best gifts—those from the kitchen, with a little help
from Better Homes and Gardens. And the Barefoot
Contessa will help you ;nish your meal in style with
a foolproof Ultimate Pumpkin Pie recipe and much,
PAID ADVER TISEMEN T
Mexican Fish Fry
Makes 4 servings
Frying oil, such as saf;ower oil or
vegetable oil with omega-3s
1 cup Mexican beer
1 cup ;our
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
Salt and black pepper
4 thick 6-ounce pieces sustainable white
;sh, such as cod, haddock, or pollack
Lemon wedges, malt vinegar, and tartar
sauce for serving
Preheat the oven to 275˚F. Place a rack over a baking
sheet. Fill a countertop fryer with oil or pour a few inches
of oil into a large Dutch oven. Heat the oil to 365˚F.
In a bowl whisk together the beer, ;our, coriander, cumin,
paprika, and cayenne; season with salt and pepper.
Coat the ;sh in the beer batter and fry to deep
golden, 6 to 7
minutes. Drain on a wire rack and season
with a pinch more salt. Keep warm in the
oven on the rack set into the baking sheet.
Serve it up with lemon wedges, malt vinegar,
and tartar sauce.
Atria Books | hardcover | cookbook |
on sale November 13 | Item #693475
Super-Easy Spinach Lasagna
Total Time: 45 minutes | Serves 4
1 (15-ounce) jar Alfredo sauce
1 cup water
10 ounces frozen spinach, thawed,
squeezed dry, and chopped ;ne
1 tomato, cored and cut into
4 ounces fontina cheese, shredded
( 1 cup)
8 ounce dried porcini mushrooms,
rinsed and minced
4 ounces (½ cup) ricotta cheese (do
not use low-fat or nonfat ricotta
6 no-boil lasagna noodles
1. Adjust oven rack to middle position
and heat oven to 425˚F.
Boston Common Press | hardcover | cookbook |
available now | Item #551392
Grease 8-inch square baking dish with vegetable oil spray.
2. Combine Alfredo sauce, water, spinach, tomato, ½
cup fontina, and mushrooms in bowl until uniform.
Gently fold in ricotta, leaving some clumps. Spread ½
cup sauce into prepared baking dish. Lay 2 noodles
into dish, and top with 1¹⁄³ cups sauce. Repeat
layering of noodles and sauce two more times.
3. Cover lasagna and microwave until just warmed
in center, about 5 minutes. Uncover, top with
remaining ½ cup fontina, and bake until cheese is
just beginning to brown, 15 to 20 minutes. Let cool
slightly and serve.
Zucchini–Sweet Pepper Refrigerator Pickles
Prep: 30 minutes | Stand: 3 hours | Cool: 30 minutes |
Chill: 1 to 2 days | Makes: 7 pints | Store: In the
refrigerator for up to 1 month
6 cups thinly sliced zucchini
3 cups thinly sliced red and/or green sweet peppers
1 cup thinly sliced red onion ( 1 large)
1 tablespoon kosher salt
3 cups sugar
3 cups cider vinegar
3 cups water
1. In an extra-large nonmetallic bowl
combine zucchini, sweet peppers, and
onion. Sprinkle vegetables with salt;
toss gently to coat. Add enough cold
water to cover vegetables. Cover and let
stand at room temperature for 3 hours.
2. Transfer vegetable mixture to a colander
set in sink. Rinse with cold water; drain.
3. In a large heavy stainless steel, enamel,
or nonstick saucepan combine sugar,
vinegar, and the 3 cups water. Bring to
boiling, stirring until sugar dissolves.
Remove from heat.
4. Pack vegetables into sterilized pint
canning jars or other jars. Pour hot
vinegar mixture over vegetables to cover. Cool for 30 minutes. Wipe jar rims and fasten
lids. Label jars. Chill for 1 to 2 days before serving.
John Wiley | hardcover | cookbook |
available late October | Item #704311