Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat

Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat

Curtis Stone

Language: English

Pages: 304

ISBN: 034554255X

Format: PDF / Kindle (mobi) / ePub


For internationally known chef Curtis Stone, cooking is a pleasurable journey, not just a destination. In this wonderful book featuring 130 of his favorite dishes, Curtis inspires us to turn meal preparation into a joy rather a chore through delicious recipes, mouthwatering photographs, and handy make-ahead tips. He also shares plenty of heartwarming, personal stories from time spent in his kitchen and around the table with family and friends, reminding us that good food and a good life are intrinsically intertwined. His go-to recipes include:
 
• Light meals: Roasted Beet and Quinoa Salad with Goat Cheese, Fennel, and Pecans; Weeknight Navy Bean and Ham Soup; Pork Burger with Spicy Ginger Pickles
• Scene-stealing dinners: Porcini-Braised Beef with Horseradish Mascarpone, Herb-Crusted Rack of Lamb with Fennel, Potato and Zucchini Enchiladas with Habanero Salsa
• Family-style sides: Pan-Roasted Brussels Sprouts with Chorizo, Butternut Squash with Sage and Brown Butter, Cheddar-and-Corn Cream Biscuits
• Sweet treats: Cherry-Amaretto Lattice Pie, Rum Pound Cake with Lime Glaze, Chilled Yellow Watermelon Soup with Summer Berries
• Favorite breakfasts: Crêpes with Homemade Ricotta and Maple-Kumquat Syrup, Smoked Salmon Omelet with Goat Cheese and Beet Relish, Maple Bran Madeleines
• Satisfying snacks: Popcorn with Bacon and Parmesan, Bruschetta with Spring Pea Pesto and Burrata, Chocolate-Hazelnut Milkshake, and many more
 
Good Food, Good Life brings back the pleasure of cooking and the wonder of connection into your home.
 
Praise for Curtis Stone
 
“Curtis Stone loves to cook. Unlike so many chefs, cooking’s not a job to him. It’s a joy. And you feel that every time he slips behind a stove.”—Ruth Reichl

 

 

 

 

 

 

 

 

 

 

tomatoes. Braised Pork with Spicy Chipotle Sauce Serve corn or flour tortillas alongside this slow cooker pot roast so everyone can make tacos at the table or use them to mop up the flavorful chipotle sauce. Got leftovers? Shred the meat and toss with some of the sauce and vegetables, then roll up in flour tortillas for awesome burritos. SERVES: 6 PREP TIME: 15 minutes COOK TIME: 8½ hours MAKE-AHEAD: The braised pork can be made up to 2 days ahead, cooled, covered, and refrigerated. Rewarm,

this salad as a bit of a wingman because I take it everywhere with me, and it never fails me at picnics, BBQs, or at my own dinner table. A great side for Maple-Glazed Planked Salmon, or anything from the grill. SERVES: 8 PREP TIME: 20 minutes COOK TIME: 20 minutes MAKE-AHEAD: The potato salad is best when it is still warm, but it can be made up to 8 hours ahead, covered, and refrigerated, then served cold or at room temperature. 4 pounds Yukon gold potatoes, peeled and cut into 1½-inch

oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped peeled fresh ginger 1 small Fresno chile, seeded and finely chopped 2 scallions, trimmed and thinly sliced, white and green parts kept separate 1 bunch broccolini, trimmed, florets cut into �-inch pieces and stems sliced 2 tablespoons soy sauce 2 cups cold Jasmine Rice 1 teaspoon black sesame seeds (see Note) 1. Heat a heavy wok or large heavy skillet over medium-high heat and add the oil. When a wisp of smoke rises from

pressure cooker lid in place and bring to high pressure over high heat, about 15 minutes. Reduce the heat to medium-low to stabilize the pressure and cook for 40 minutes. Remove from the heat and allow the pressure to subside on its own, about 20 minutes. 3. Unlock the pressure cooker and remove the lid, tilting it away from you to allow the steam to escape. The beans will be very tender. For a thicker consistency, coarsely mash the bean mixture. Season the soup to taste with salt and pepper.

with garlic oil and drape the flatbreads, oiled side down, over the stone. Bake for about 5 minutes, or until golden brown on the bottom and baked through. Wrap the breads in a clean kitchen towel to keep them warm and serve as above. Bruschetta with Spring Pea Pesto and Burrata Pulsing just half of the peas and folding in the rest whole gives you a lovely, textural pesto with clean, bright flavors. It’s a nice afternoon snack or pre-dinner bite, or transform it into a meal by tossing the pesto

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