- Table View
- List View
The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic
by Eric GreenspanFifty chef-created recipes—some classic, some boundary pushing—for America's favorite sandwich, the grilled cheese. A fresh take on the beloved American classic, from the classic white bread with American cheese to "The Champ" (a taleggio and short rib extravaganza); the "Johnny Pastrami," which combines pastrami with the bite and freshness of apple chutney; and "The Tomater" with creamy mozzarella and a sun-dried tomato spread. Featuring both common and elevated ingredients like brie cheese, poppy seed bread, olive tapenade, fig marmalade, smoked salmon, candied bacon, bourbon-glazed ham, and raisin walnut bread, these are recipes that invite you into new and uncharted grilled cheese territory. With notes on the best cheese and breads and pro tips for the best cooking techniques, this book has something for every taste and is guaranteed up your grilled cheese game.
GREAT GRILLING
by Lw Press[From the Back cover[ Fire up the flavor! Let the tasty recipes in Great Grilling make you the hit of the summer barbecue!
The Great Healthy Slow Cooker Book
by Bruce Weinstein Mark ScarbroughThink your slow cooker is only good for hearty stews and soups? Think again, with this exclusive collection of healthful recipes that show a slow cooker is the healthy cook's secret weapon.From the authors of The Great American Slow Cooker Book, here are 32 all-new good-for-you recipes that help you cut down on fat, calories, and commercial additives while enhancing the naturally delicious flavors of great ingredients. Best of all, each recipe is scaled for every size of slow cooker made today, from small 3-quarts to large 8-quarts for crowds. This collection includes:* Breakfast: Quinoa and Millet Porridge with Dried Apricots; Oat, Barley, and Date Porridge; Cinnamon Pear Sauce; Tortilla Strata with Artichokes and Goat Cheese* Meat and Poultry: Ground Beef, Rice, and Tomato Casserole; Barbecued Flank Steak with Sweet Potatoes; Beef Shanks with Barley and Mushrooms; Pork Chops with Pears and Leeks; Lamb Casserole with Garlic and Rosemary; Chicken Barley Risotto; Chicken with Walnuts and Pomegranate; Chicken Drumsticks with Ginger and Star Anise; Chicken, Bean, and Beer Chili; Turkey and Wild Rice-Stuffed Peppers* Fish and Shellfish: Salmon Roasted with Green Olives, Lemon, and Tarragon; Thick Fish Fillets with Parsnips and Garlic; Steamed Whole Fish in Ginger Broth; Barramundi with Caponata and Rosé Wine; Scallops with Apples and White Wine; Mussels in a Carrot Ginger Sauce* Vegetable Soups and Vegetable Mains: Zucchini Soup with Corn and Coriander; Carrot Soup with Garlic and Nutmeg; Triple-Ginger Red Lentil Soup; Wheatberry and Brussels Sprouts Soup; Tofu and Shallots; Curried Spinach with Cheese; Quinoa Pilaf with Bell Peppers and Chickpeas; White Beans with Green Chiles and Tomatillos* Desserts: Applesauce Brownie Cake; Fig and Honey Clafouti; Stewed Apples; Coconut and Pistachio Rice PuddingEating well every day just got a lot easier. Put your slow cooker in charge, and enjoy this collection of healthy and easy dishes.
The Great Holiday Slow Cooker Book: 32 Easy, Delicious Recipes Worth Celebrating in Every Size of Machine
by Mark Scarbrough Bruce WeinsteinLove your slow cooker for easy weeknight meals? The authors of The Great American Slow Cooker Book show it's a lifesaver during the holidays, too!From the authors of The Great American Slow Cooker Book, here are 32 all-new recipes that harness this kitchen appliance's unique power to feed a crowd effortlessly. Best of all, each recipe features ingredient lists scaled for every size of slow cooker, from small 3-quarts to large 8-quarts.This collection includes recipes for every holiday moment:* Wake Up for the Big Day: Thanksgiving Morning Porridge; Blackberry Streusel Coffee Cake; Onion and Apple Strata with Cranberry Nut Bread; Marmalade French Toast; Brandied Cranberry Applesauce* Holiday Soups: Cream of Artichoke Soup; Celery Root Soup; Honeyed Pear Soup; Deli-Perfect Chicken Soup* Main Course Celebrations: Short Ribs Braised with Brandy and Cream; Beer-Braised Chili; Sauerbraten-Style Brisket; Corned Beef and Cabbage with Horseradish Sauce; Cider-Braised Ham; Pear-Stuffed Chicken Thighs Wrapped in Bacon; Coq Au Vin with Carrots and Onions; Turkey Breast with Classic Gravy; Turkey and Sweet Potato Hash; Capon Braised with Pine Nuts and Raisins; Lobster Tails in Vanilla Butter; Mussels with Apples and Brandy; Oyster Dressing; Shrimp Gumbo* Vegetable Sides and Mains: Vegetable Tzimmes; Apple and Chestnut Dressing; Corn on the Cob; Braised Sweet Potatoes; Orange-Glazed Carrots with Pecans* Desserts: Pumpkin Pudding; White Chocolate Pot de Crème; Steamed Christmas Cake; Pear Brown BettyEven when you're playing host to a crowd, now you can make batches of soup, side dishes, and even spectacular main courses without crowding your oven.
The Great Life Diet: A Practical Guide to Health, Happiness, and Fulfillment
by Michio Kushi Denny WaxmanWith the majority of Americans now attempting to eat healthier and an estimated million of them each year in the past decade adopting vegetarian or semi-vegetarian diets, The Great Life Diet and macrobiotics are ready to enter the cultural mainstream.
The Great Life Diet: A Practical Guide to Health, Happiness, and Personal Fulfillment
by Denny WaxmanA revolutionary approach to diet and lifestyle that will strengthen your physical, mental, and spiritual well-being, from Macrobiotic expert Denny Waxman.With the vast majority of Americans now attempting to eat in a healthier manner, Denny Waxman's macrobiotic diet plan is ready to enter the cultural mainstream, which has been at the forefront of the macrobiotic movement since 1969 and runs the Strengthening Health Institute in Philadelphia. The Great Life Diet distills the wisdom of his thirty-five years of experience into a clear, concise guide to a better, healthier, longer life. Waxman weds a diet of whole grains and cereals supplemented by fruits and vegetables to a lifestyle that nourishes the mind and the spirit. In seven steps, Waxman offers a balanced and orderly approach to an active, fulfilling, daily life. The aim always is to strengthen health, however good or ill. Many people, their ailments ranging widely from the common cold to chronic fatigue, heart disease, even "incurable" cancers, have been helped, often dramatically, by following the dietary and lifestyle practices described in this exceptional book.
The Great Lobster Cookbook
by Matt Dean PettitLobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute. From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be. A lobster lover since he was a little boy, Matt Dean Pettit started Rock Lobster Food Co. after an eye-opening experience on the East Coast. He had eaten lobster everywhere he could find it, from fresh-off-the-dock to dive bars, and was left wondering why lobster could be so readily available (and so reasonably priced) at the source but reserved for high-end restaurants across the rest of the country. He pledged then and there to bring lobster to the masses. The Great Lobster Cookbook includes more than 100 of Matt's best recipes--from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouthwatering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes. With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, Matt demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail. A new cookbook classic for every lobster lover, The Great Lobster Cookbook shows that lobster doesn't need to be reserved for special occasions. Join the Crustacean Nation and get cracking.
The Great Margarita Book: A Handbook with Recipes
by Robert Redford Al LuceroWhen people have asked of a place to eat in Santa Fe, I find myself referring them to Maria's. Is the food good? Yes. But the margaritas they are the best. When you read this book, you'll know why. -Robert Redford, from the foreword. On the rocks or frozen, with lemon or lime, with salt or without, nothing conjures up the festive spirit of Mexico and the Southwest quite like a margarita-especially one made with the best tequila. Al Lucero, owner of Maria's Restaurant in Santa Fe, has served up his nationally acclaimed, authentic margaritas for nearly 20 years. In this revised edition of The Great Margarita Book, Al offers more than 85 of his special formulas along with profiles of more than 75 premium tequilas, including discussions of the all-important blue agave and methods of tequila production, classification, and labeling. Also featuring recipes for spicy dishes from Maria's and other great tequila drinks, The Great Margarita Book is the quintessential guide to America's most festive cocktail. Salud! * Revised handbook to premium tequilas and margaritas with new photographs and updated tequila descriptions. * The previous edition has sold more than 50,000 copies.
Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game
by Dave KellyRecipes are only as good as their ingredients, especially when it comes to meat. That’s why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain's leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. This go-to guide to meat takes you through the technical aspects of meat, while providing recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more. Great Meat is filled with photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and recipes from the leading chefs and restaurants in Britain.
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
by Bruce Aidells&“Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend.&”—Sara Moulton, host of the PBS show Sara&’s Weeknight Meals In the last decade since the publication of Bruce Aidells&’s hugely successful The Complete Meat Cookbook, called &“authoritative&” and &“all-encompassing&” by the Washington Post, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available—not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today&’s shopper confronts a host of bewildering, often misleading labels: &“certified organic,&” &“humanely raised,&” &“vegetarian diet,&” and many more. Whether the cook shops at the local farmers&’ market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including &“Great Meat Dishes of the World&” like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops; and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time. &“A great reference for today&’s meat lovers.&”—Library Journal &“Cooks everywhere will find this magnum opus practical and inspiring . . . an indispensable reference work for any cookery collection.&”—Booklist &“Loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years&’ worth of meals.&”—Rick Bayless, chef/owner of Frontera Grill, Topolobampo and XOCO, Chicago
The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune's Holiday Cookie Contest
by Lee Svitak Dean Rick Nelson Tom WallaceEighty delicious, imaginative recipes from the Star Tribune’s beloved annual cookie contest, with mouth-watering pictures and bakers’ stories It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest. Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French–Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come. These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.
The Great Northern Cookbook
by Sean Wilson"This journey has given me the exciting opportunity to bring my cooking life full circle, and to introduce you to the very best recipes from the North of England. I've been able to delve deep into the diverse cultures, histories and traditions of the North and, of course, Northern food. The results of my travels, my many tastings, meals and experiments, are presented here, in a book that revels in its Northernness!"SEAN WILSONBritain is a nation built on its food, and nowhere has a richer heritage than the North of England. In The Great Northern Cookbook, Sean Wilson - former Coronation Street actor now award-winning cheese-maker and chef - is our guide to the culinary highlights of the North. A proud Lancastrian, Sean serves up timeless recipes and reveals the history behind the foods you love.In The Great Northern Cookbook you'll find homely hotpots and pies, alongside beef stew with melting dumplings, and a recipe for the soft, warm oven-bottom muffins. With soups to feed an army, traditional sweet treats, delicious Northern curries, and of course timeless Yorkshire puddings with mushy peas and gravy, Sean serves up the greats from Lancashire, Yorkshire, Cumbria and Northumberland.Embrace the Northern passion for simple food, made with good, authentic ingredients. Tying in to a new TV series, The Great Northern Cookbook is packed with delicious and affordable recipes you'll want to eat and share
The Great Northern Cookbook
by Sean Wilson"This journey has given me the exciting opportunity to bring my cooking life full circle, and to introduce you to the very best recipes from the North of England. I've been able to delve deep into the diverse cultures, histories and traditions of the North and, of course, Northern food. The results of my travels, my many tastings, meals and experiments, are presented here, in a book that revels in its Northernness!"SEAN WILSONBritain is a nation built on its food, and nowhere has a richer heritage than the North of England. In The Great Northern Cookbook, Sean Wilson - former Coronation Street actor now award-winning cheese-maker and chef - is our guide to the culinary highlights of the North. A proud Lancastrian, Sean serves up timeless recipes and reveals the history behind the foods you love.In The Great Northern Cookbook you'll find homely hotpots and pies, alongside beef stew with melting dumplings, and a recipe for the soft, warm oven-bottom muffins. With soups to feed an army, traditional sweet treats, delicious Northern curries, and of course timeless Yorkshire puddings with mushy peas and gravy, Sean serves up the greats from Lancashire, Yorkshire, Cumbria and Northumberland.Embrace the Northern passion for simple food, made with good, authentic ingredients. Tying in to a new TV series, The Great Northern Cookbook is packed with delicious and affordable recipes you'll want to eat and share
The Great Outdoors Cookbook: Over 100 Recipes for the Campground, Trail, or RV
by Melanie JenkinsonYou don’t have to settle for not-so-great food when you’re enjoying the great outdoors! Includes over 100 recipes, photos, and practical tips. Say good-bye to those sad, dehydrated dinners, full of sodium and fillers that can leave you feeling listless and bloated. The Great Outdoors Cookbook shows you how, with just a few tools and the right ingredients, you can make nutritious, even sumptuous, meals off the grid, on the trail, or in the comfort of your RV. Banana Bread Pancakes, Spicy Peanut Soba Noodle Salad, and Blackened Salmon with Pineapple and Thai Basil Salsa are just a few examples. Handy icons for each recipe describe what you’ll need in your camp kitchen to prepare the dish. Also included are recipes for spices, condiments, sauces, and drinks, plus tips for foraging. Finally, The Great Outdoors Cookbook includes loads of gorgeous full-color photography of some of the most beautiful places in the US, as well as facts and stories of the conservation groups who will receive a portion of the proceeds of this book to help in their efforts to continue this important work.
The Great Outdoorsman Cookbook
by Jimmy HoltAfter thirty years of hosting a hunting and fishing television show and writing outdoor stories, Jimmy Holt has teamed up with outdoor/travel writer and radio personality Vernon Summerlin to create The Great Outdoorsman Cookbook. Here readers will find hundreds of recipes for preparing fish, game, and companion dishes along with Jimmy's and Vernon's anecdotes and tips on fishing, hunting, and cooking.This cookbook features many special ways to prepare favorite fish and game, from smoking and grilling to cooking in old-fashioned Dutch ovens and modern ovens. There are recipes for fish and venison, "but," says Jimmy Holt, "we've included enough beaver, bear, quail, wild turkey, raccoon, and opossum recipes so that you can prepare these critters if you shoot or trap them."From soup to desserts and all the trimmings, here is the best cookbook from the best outdoor cooks around the nation.
Great Party Dips
by Alexandra Grablewski Peggy FallonDips are the perfect party foods, and this full-color cookbook gives you more than 60 recipes that will add pizzazz to any party?cool dips, hot dips, salsas, spreads, p?t?s, and even recipes for dessert dips. You?ll find recipes for all your favorites, each with a special twist, as well as lots of new and exciting choices like Rockin? Moroccan Salsa, Artichoke-Asiago Dip with Lemon, and Deviled Shrimp with Bacon.
Great Party Fondues
by Peggy FallonImpress your guests and take home entertaining to a new level with the recipes from Great Party Fondues, a guide to everything you need to know about preparing and serving great-tasting fondue with expert advice on fondue pots, ingredients, safety, and even etiquette. Whether they prefer cheese, savory, or dessert fondues, your guests will devour traditional favorites like Classic Swiss Fondue, international dishes like Rumaki, and innovative new recipes like Chipotle Sweet Potato Fondue. Twenty-eight stylish color photographs show will inspire you to follow the straightforward advice and no-fuss recipes.
Great Pies and Tarts
by Carole WalterCarole Walter makes it easy for even beginners to create delicious pies and tarts. Simple, step-by-step instructions show how to make both American-style pie pastry and French-style tart pastry. Also included are the four basic recipes on which all other pies and tarts are based. Finally, Walter offers over 150 recipes for both sweet and savory pies. This accessible book is a must-have for beginners and an ideal reference for experienced pastry chefs.
The Great Plant-Based Con: Why eating a plants-only diet won't improve your health or save the planet
by Jayne BuxtonPlant-based is best for health, go vegan to help save the planet, eat less meat... Almost every day we are bombarded with the seemingly incontrovertible message that we must reduce our consumption of meat and dairy - or eliminate them from our diets altogether.But what if the pervasive message that the plant-based diet will improve our health and save the planet is misleading - or even false? What if removing animal foods from our diet is a serious threat to human health, and a red herring in the fight against climate change.In THE GREAT PLANT-BASED CON, Jayne Buxton demonstrates that each of these 'what-ifs' is, in fact, a reality. Drawing on the work of numerous health experts and researchers, she uncovers how the separate efforts of a constellation of individuals, companies and organisations are leading us down a dietary road that will have severe repercussions for our health and wellbeing, and for the future of the planet.THE GREAT PLANT-BASED CON is neither anti-plant nor anti-vegan - it is a call for us to take an honest look at the facts about human diets and their effect on the environment. Shocking and eye-opening, this book outlines everything you need to know to make more informed decisions about the food you choose to eat.
The Great Plant-Based Con: Why eating a plants-only diet won't improve your health or save the planet
by Jayne BuxtonPlant-based is best for health, go vegan to help save the planet, eat less meat... Almost every day we are bombarded with the seemingly incontrovertible message that we must reduce our consumption of meat and dairy - or eliminate them from our diets altogether.But what if the pervasive message that the plant-based diet will improve our health and save the planet is misleading - or even false? What if removing animal foods from our diet is a serious threat to human health, and a red herring in the fight against climate change.In THE GREAT PLANT-BASED CON, Jayne Buxton demonstrates that each of these 'what-ifs' is, in fact, a reality. Drawing on the work of numerous health experts and researchers, she uncovers how the separate efforts of a constellation of individuals, companies and organisations are leading us down a dietary road that will have severe repercussions for our health and wellbeing, and for the future of the planet.THE GREAT PLANT-BASED CON is neither anti-plant nor anti-vegan - it is a call for us to take an honest look at the facts about human diets and their effect on the environment. Shocking and eye-opening, this book outlines everything you need to know to make more informed decisions about the food you choose to eat.
The Great Redwall Feast
by Brian JacquesThe inhabitants of Redwall Abbey are planning a fantastic feast. Will it be ready in time, will it be kept a secret from the guest of honor the Abbot. Can the rewallers keep the Abbot busy while the feast is getting ready, and will Bungo the pesky troublesome mole ruin the Abbot's cake? Find out in this delightful rhyme from Redwall.
The Great Regeneration: Ecological Agriculture, Open-Source Technology, and a Radical Vision of Hope
by Dorn CoxIn the age of climate change, food scarcity, and increasing industrialization, can a few visionary farmers find global solutions through technology and create networked, open-source regenerative agriculture at a truly transformative scale? In The Great Regeneration, farmer-technologist Dorn Cox and author-activist Courtney White explore unique, groundbreaking research aimed at reclaiming the space where science and agriculture meet as a shared human endeavor. By employing the same tools used to visualize and identify the global instability in our climate and our communities—such as satellite imagery—they identify ways to accelerate regenerative solutions beyond the individual farm. The Great Regeneration also explores the critical function that open-source tech can have in promoting healthy agroecological systems, through data-sharing and networking. If these systems are brought together, there is potential to revolutionize how we manage food production around the world, decentralizing and deindustrializing the structures and governance that have long dominated the agricultural landscape, and embrace the principles of regenerative agriculture with democratized, open-source technology, disseminating high-quality information, not just to farmers and ranchers, but to all of us as we take on the role of ecosystem stewards. In this important book, the authors present a simple choice: we can allow ourselves to be dominated by new technology, or we can harness its potential and use it to understand and improve our shared environment. The solutions we need now, they write, involve a broader public narrative about our relationship to science, to each other, and to our institutions. And we all need to understand that the choices made today will affect the generations to come. The Great Regeneration shows how, together, we can create positive and lasting change.
Great Rhubarb Recipes: Storey's Country Wisdom Bulletin A-123 (Storey Country Wisdom Bulletin Ser.)
by Marynor Jordan Nancy C. RalstonThe words "rhubarb" and "pie" are so synonymous that it's no wonder rhubarb is also known as pieplant. But there's much more to be done with rhubarb than make a pie!Rhubarb is delicious at breakfast, lunch, and dinner and in cakes, breads, desserts, jams, and more. And it's easy to grow and hardy. In this bulletin, you'll find expert tips on growing and buying rhubarb, as well as 38 fresh and delicious recipes that will inspire you to use rhubarb creatively. So grab a few stalks and get cooking--and eating!Recipes include:Rhubarb Nut BreadChicken with Rhubarb SauceRhubarb-Cranberry SoupEasy Rhubarb Ginger DessertRhubarb-Strawberry PieRosy Rhubarb and Pineapple JamRhubarb-Orange Sauce
The Great Ribs Book: [A Cookbook]
by Hugh Carpenter Teri SandisonThe authors of our popular HOT series (over 200,000 books in print) team up to bring you the skinny on ribs. With dozens of color photographs and detailed discussion of different types of ribs, cooking techniques, and sauces, this slender wonder has everything you need to create the most mouthwatering meals imaginable! Whether you're smoking, grilling, roasting, or braising, THE GREAT RIBS BOOK brings you the basics for creating delectable baby back, buffalo, lamb, and beef ribs, spareribs, and more. And with more than 50 recipes for marinades, rubs, and glazes, a fantastic finger-licking experience is guaranteed.
The Great Rotisserie Chicken Cookbook
by Eric AkisFor those who love rotisserie chicken--fresh off the spit at home or hot from the supermarket--this value-priced book is a one-stop guide to delicious everyday meals. The Great Rotisserie Chicken Cookbook features not only tips on how to buy chicken and set up a rotisserie but also recipes for flavorful rubs and more than 120 quick and easy recipes to make and serve with roasted chicken. Rotisserie chicken has become a staple in supermarkets across the country, pre-cooked and ready to take home for a quick and healthy meal. The Great Rotisserie Chicken Cookbook provides recipes for salads, side dishes, and breads to serve on a night that you need to get dinner on the table right away. For nights when you have leftovers, there are mouth-watering soups, salads, sandwiches, rice dishes, pastas, and entrees that use chicken as an ingredient. And for days when you have more time, there are tips and tricks for roasting your own chicken on a rotisserie at home. These are meals made with readily available ingredients that come together from stove to table in 1 hour or less.