The Two-Pan, One-Pot Cookbook: A Guide to Cooking Great Meals Quickly, in Any Kitchen, and On Any Budget

The Two-Pan, One-Pot Cookbook: A Guide to Cooking Great Meals Quickly, in Any Kitchen, and On Any Budget

Language: English

Pages: 160

ISBN: 1629146641

Format: PDF / Kindle (mobi) / ePub

Quick and delicious recipes perfected for any size kitchen.

With three feet of counter space, two pans, and one pot, author Hope Korenstein breaks down how to make satisfying meals no matter the size of your kitchen. A city dweller herself, Korenstein understands the limitations urban kitchens place upon today’s chefs: limited counter space, no dishwasher, and miniature appliances that make it difficult to prepare complicated recipes. Dining out or ordering food to go all the time can become expensive; Korenstein helps home cooks reclaim their kitchens with simple recipes that address the need for low-cost quick and healthy cooking, all while saving space.

The Two-Pan, One-Pot Cookbook is broken down into six easy chapters: Salads and Starters, Chicken and Meat, Fish and Seafood, Pasta, Vegetables and Sides, and Foolproof Desserts. Korenstein’s recipes focus on bold flavors and few ingredients so the pantry stays manageable—and so readers avoid spending hours in the kitchen getting dinner together. With quick sautés, bakes, and broils, readers learn how to prepare easy and satisfying meals that the whole family will love. No space for a grill? Korenstein teaches you how to love your broiler. With a few helpful tips, cooking in a small kitchen has never been easier!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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chopped 1 shallot, chopped Red pepper flakes 1½ pounds mussels, scrubbed Salt 1 cup white wine 2 Tbsp butter Handful of flat leaf Italian parsley, chopped Heat olive oil in a pan large enough to hold the mussels. Add garlic, shallot and red pepper flakes, and sauté on low heat until soft, about 2–4 minutes. (Don’t burn the garlic.) Add the mussels, season with salt, then pour in the cup of wine and close the lid. Cook until the mussels open, about 5–10 minutes. Add the butter and shake

peanut oil in a large pan. When it is hot, throw in the bok choy and season with salt. Wait 2–3 minutes, until the green parts of the bok choy begin to wilt. (If the pan looks very dry, you can add a bit of water.) Add the garlic and red pepper flakes, give it a stir, and cook until the garlic just becomes fragrant, about 1 minute. Add the sesame oil and sesame seeds and serve. Indian-style spinach and chick peas Serve over rice Indian food is one of those cuisines that I love to eat in

the butter, cream cheese and flour together. Divide the dough into four balls, flatten each ball, and refrigerate until chilled. Mix together the cinnamon and sugar. Sprinkle a work surface with some of the cinnamon-sugar (much as you would flour a surface before rolling out dough). Roll out a ball of the dough, using the cinnamon-sugar as you would use flour, to prevent the dough from sticking, until it is about � inch thick and a 12 inch circle. Spread a thin layer of jelly on top, then

taste) 1 Tbsp lemon juice 1 Tbsp chopped chives Salt and pepper Preheat the oven to 450 degrees. Allow the meat to come to room temperature, and then pat it dry with paper towels. Rub the olive oil on all sides of the meat, and then season all sides of the meat with salt and pepper. (Be generous with the seasoning.) Heat an oven-proof pan on high heat, and then add the meat. Sear it on all sides until it is brown. (This should take about 5 minutes per side.) Put the pan in the oven until the

bits at the bottom of the pan. Add the beef or chicken broth, then turn off the heat and add back the brisket. Cover it tightly and put it in the oven. Bake the brisket at 325 degrees for 1 hour. Reduce the heat to 300 degrees and bake for another 1½ to 2 hours. Then remove the brisket to a plate and cover it to keep them warm. Using a potato masher, mash the garlic and onion into the gravy until it is smooth. Stir the horseradish into the gravy. Cut the meat against the grain into slices (it

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