100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life
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Once upon a time, there was an easy roast chicken recipe, handed down by a fashion editor at Glamour magazine to her assistant, who was in search of a dish to prepare for dinner with her boyfriend. She made the chicken. Her boyfriend loved it. He had seconds. And shortly thereafter, he proposed. But that's not all: Three more young women at the magazine made the chicken for the men in their lives who then, in short order, popped the question. Glamour published the recipe--dubbing it, naturally, Engagement Chicken--and since then, the magazine's editors have heard from more than 60 women who have gotten engaged after making the dish.
Commitment-phobes be warned: This bird means business!
Of course, there is more to life than weddings. And there's more to this cookbook than Engagement Chicken. 100 Recipes Every Woman Should Know also includes 99 of the magazine's other most-loved, best-reviewed dishes, all designed to get you exactly what you want in life, exactly when you want it. From Prove to Mom You're Not Going to Starve Meat Loaf to Impress His Family Chardonnay Cake, these recipes will help you cook with passion and persuasion. And they're all written with your real life and real needs in mind. Because whether you're a novice or an expert, cooking should never be intimidating--and it should always be fun.
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"Recently I met some beautiful young women from Glamour magazine. They make a roast chicken they call 'Engagement Chicken' because every time one of them makes it for her boyfriend, she gets engaged! How wonderful is that? That's the best reason I ever heard to make a roast chicken."
--Ina Garten, Barefoot Contessa cookbooks
gazpacho recipe. Chill for an hour before serving. VARIATION 2: MANGO GAZPACHO 2 ripe mangos (instead of tomatoes) 3 tablespoons chopped red onion Instead of tomatoes, puree 1 peeled, pitted, and chopped ripe mango with the chopped cucumber half and water. Pour through a sieve into a bowl and stir in 1 additional peeled, pitted, and finely chopped mango along with the remaining chopped cucumber half. Instead of the scallion, stir in 3 tablespoons chopped red onion, then add the remaining
ounces pancetta 4 tablespoons flour 1 tablespoon unsalted butter ½ cup sliced onion 6 ounces marinated artichokes (drained and cut in half lengthwise) ½ teaspoon finely chopped fresh rosemary 1 garlic clove, minced 1 cup dry white wine (such as sauvignon blanc or pinot grigio) 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1. Coarsely chop pancetta, then cook in a 12-inch skillet over moderate heat, stirring occasionally, until
large bowl with a mixer at medium speed, beat the eggs until smooth. Gradually add the sugar, beating until very thick and pale yellow, about 6 minutes. Add the vanilla and melted chocolate mixture and stir until blended. 4. Gently fold in the flour until just combined. Scrape the batter into the prepared pan. Bake for 14 to 16 minutes, until a toothpick inserted in the center has moist crumbs attached. Don’t overbake; brownies should be very moist. Remove the pan from the oven, place it on a
inspired by designer Stella McCartney, who shared this astounding statistic with us: If every American skipped one meal of chicken a week, it would be the energy-saving equivalent of taking half a million cars off the road. Many of you have taken up cooking as a way to eat affordably—so we’ve created a Cheap and Easy Meals chapter, full of recipes that taste much richer than they cost. (The Pauper’s Fish Feast, page 206, made with wallet-friendly tilapia, is an especially nice discovery.) And
tortillas, sliced into thin strips 1 teaspoon salt 1 medium onion, chopped 1 plum tomato, diced ½ green bell pepper, diced 1 tablespoon chopped jalapeño pepper (optional) 8 large eggs, lightly beaten 2 ounces Monterey Jack cheese, grated (about ½ cup) 2 ounces sharp Cheddar cheese, grated (about ½ cup) 1 tablespoon minced fresh cilantro Fresh salsa (see recipe, page 53), or store-bought salsa 1. In a large skillet, heat oil over moderate heat. Put in one tortilla strip to test the heat