Fine Cooking Make It Tonight: 150 Quick & Delicious by Editors of Fine Cooking

By Editors of Fine Cooking

For these strapped for time yet nonetheless hungry for a superb dinner, Fine Cooking Make It Tonight is the better--and much less expensive--choice over take-out! This selection of one hundred fifty (yes, we simply stated 150!) quick-and-easy recipes for each evening of the week have all been triple-tested via the Fine Cooking try out kitchen employees to make sure scrumptious effects. yet this lifesaver of a recipe e-book does not cease at mouthwatering style, simply because we all know the clock is ticking. that is why such a lot recipes are prep to plate in exactly half-hour as you serve up the tastiest, most up to date dishes, together with fowl, steak, fish, major path salads, sandwiches, pasta, vegetarian dishes, and extra. Dinner is served!

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Liz Pearson PER SERVING: 870 CALORIES | 59G PROTEIN | 41G CARB | 52G TOTAL FAT | 25G SAT FAT | 19G MONO FAT | 2G POLY FAT | 170MG CHOL | 910MG SODIUM | 4G FIBER More about Yukon Golds Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile.

Of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 11/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done. 3. Put the remaining 11/2 Tbs. oil in the skillet and heat until shimmering hot.

Cover and refrigerate while you heat the grill. 2. Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil. 3. Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).

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