One Dish Meals

The chefs of The Culinary Institute America have compiled a collection of sumptuous one dish meals showcasing a variety of cooking styles and flavors certain to excite one and all.

Steven Raichlen's BBQ USA

2004 James Beard Award Winner for Tools & Techniques Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics--Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce--to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 425 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin'; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up--dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Grill Power

Grill Power is an excellent choice for grill owners who want to move beyond the basics of their grill manual. Holly Rudin-Braschi begins with cooking and cleaning fundamentals for all four types of indoor electric grills currently on the market, then offers mix-and-match recipes and grilling charts for meat, poultry, fish, vegetables, and even fruit. In addition, she outlines 50 international menus, from burgers to seafood to vegetarian fare, complete with nutritional breakdowns and cook’s notes, making this an indispensable resource for anyone who wants to cook quick, healthy, gourmet meals on the grill. To help ensure cooking success, all of the information has been thoroughly tested by a team of professional chefs and home cooks.

Sublime Smoke

For the rookie who has just gotten passionate about backyard (or stovetop) cooking, for the seasoned veteran, whose repertoire is ready for new ideas, for everyone who savors the husky resonance and deep, subtle taste of wood-smoked barbecue, for anyone who knows that the flavor of smoke is sublime, here are over 200 recipes that amply prove how creative and downright delicious smoke cooking can be. In their pioneering Smoke and Spice, Cheryl and Bill Jamison showed owners of home smokers-and grills adapted for smoking-how to cook traditional American barbecue. Now, in Sublime Smoke, the Jamisons take smoke cooking into new territory, with entirely delectable results. They celebrate a world of ethnic and global influences, and they focus on foods- leaner cuts of meat, as well as chicken, fish , seafood, and a host of vegetables-not typical of old-style barbecue. With dozens of useful technique tips, this is a book that reveals smoke cooking to be easy to master, surprisingly versatile, and unbeatably good. Cheryl Alters Jamison and Bill Jamison are considered the preeminent experts on smoke-cooked barbecue, one of the hottest trends in American cooking. Their previous cookbooks include James Beard Book Award-winners Smoke and Spice and The Border Cookbook, as well as Texas Home Cooking and The Rancho de Chimay Cookbook.

The Big Book of Backyard Cooking

Food just tastes better under an open sky. In this handbook to the alfresco life, one of our best-known cooking teachers shows how to please friends, neighbors, and family with hundreds of delicious dishes suitable for enjoying the great outdoors-- hether it's a rooftop garden or a sprawling lawn. With classic fare such as fried chicken and potato salad, grilled favorites like juicy burgers, barbecued ribs, and sweet summer corn, plus fabulous new creations like Skewered Orange Cumin Scallops on Saffron Rice and Chocolate Toffee Brownie Cake, eating and entertaining outdoors has never been easier. Rosbottom includes her favorite marinades and sauces, appetizers to keep the crowds at bay, deliciously fresh salads and starters, summery desserts, and much more, not to mention great tips for making sure grilled meats are done to perfection. Covering everything from fine dining under the stars to Sunday picnics by the lake, this latest addition to the big-selling Big Book series is the perfect guide to taking it outside.

Grilling : The Culinary Institute of America

The world’s premier culinary college brings to you more than 175 kitchen-tested recipes to help you make your grill sing. The pages of Grilling are packed with tantalizing recipes highlighting exotic flavors from many different regions of the world, along with nearly 100 full-color photographs, and helpful step-by-step instructions and preparation tips from the classrooms of the CIA. Get the most from your grill. Let it transport you to Mexico with Baja-style Fish Tacos, then to Jamaica for Jerked Pork Chops. Cross the Atlantic and enjoy the flavors of Greece with Spicy Lamb Kebabs. On to Morocco for Grilled Honey-spiced Chicken Roast and then to Pakistan for Pakistani-style Lamb Patties. Continue to the Far East with Tandoori-style Chicken with Yogurt Masala, Grilled Shrimp Paste on Sugar Cane, and Beef Teriyaki. And, of course, there are plenty of recipes emanating from backyards all across the USA. Want to get a quick start to your day? Enjoy barbequing in the morning with breakfast recipes such as Buckwheat Flapjacks with Hibiscus Honey or French Toast with Honey Orange Butter and Orange Segments. But leave room for dessert. Grilling has a chapter devoted entirely to tempting sweet creations made on your grill such as Bananas Foster Tartlets and even a Grilled Banana Split.

The Big Book of Outdoor Cooking and Entertaining

In The Big Book of Outdoor Cooking and Entertaining, America's outdoor cooking experts Cheryl and Bill Jamison coach aspiring masters to perfect results, whether barbecuing baby back ribs, grilling T-bone steaks, rotisserie-roasting chickens, smoking Portobello burgers, or deep-frying whole fish. The most complete and authoritative reference on the subject, this is the ultimate guide for home cooks looking to take the party our of the house: 850 simple and flavorful recipes 200 recipes for sauces and rubs A selection of starters, sides, drinks, and desserts Practical tips for achieving the very best results Menu ideas for casual yet distinctive entertaining A lifetime of menu ideas

Marinades, Rubs, Brines, Cures, And Glazes: Revised And Expanded

An exhaustive collection of flavor-packed recipes for seasoning and grilling all types of meats, providing endless possibilities. Features more than 450 recipes for marinades and more, including 150 dishes for poultry, meat, seafood, and vegetables. Thoroughly revised and expanded edition of the best-selling Marinades (75,000 copies sold) with 150 new recipes, including new sections on brines, cures, and glazes. Features detailed charts for applying the recipes to different types and cuts of meat and seafood to create new dishes. Marinade guru Jim Tarantino explains the art and science of marinades and more, with hundreds of meticulously tested (and tasted) recipes. Grill, steam, sauté, roast, and broil with confidence that each bite will have the perfect moisture, tenderness, and flavor. Drawing on ingredients from around the globe, this densely packed volume gives home cooks a diverse repertoire of fail-safe techniques and mouthwatering ideas for improvising dishes on their own. Jim Tarantino is a confirmed serial griller and a five-string banjo player living in Philadelphia. He learned to cook in his teens by working in his uncle’s restaurants. He has appeared several times at Philadelphia’s Book and the Cook and has written numerous magazine and newspaper articles on marinades and grilling.

New Grilling Book

New in paper! Completely revised edition with fresh, new ideas for never-fail meals or for great grilled meals. Recipes for everything from out-of-this-world appetizers to perfect main dishes, complementing sides, and amazing desserts. All recipes include ingredients list, prep and grilling times, nutrition information, and nutrition exchanges. All recipes include directions for gas and charcoal grills. Special chapters provide great tasting recipes and basic instruction on cooking with smoke cookers, indoor grills, and turkey fryers-a hot new trend. Handy at-a-glance grilling timing charts take the guesswork out of achieving perfect doneness for meats, poultry, seafood, and vegetables. Filled with plenty of flame facts and smokin' hot tips to ensure success whether grilling indoors or out. Tabbed dividers categorize recipes, tips, and grilling charts in ring-bound format.

Big John's Speedway Grill

Fascinating interviews and behind-the-pit grilling stories with celebrity drivers including Kyle Petty, Sterling Marlin, and others. No-nonsense grilling recipes, including rib-tickling appetizers, entrées, sides, and desserts, each illustrated with full-color photos guaranteed to make mouths water. An insider’s guide to the NASCAR racetrack—chock-full of track lore related by a man with years of experience in the NASCAR pits. Organized by geographical regions—Big John’s authentic voice enlivens each region’s personality, folding in his favorite restaurants and hot spots, racetrack stories, and regionally styled recipes loaded with fresh, local ingredients. Big John’s most successful grilling hints and tips, including super shortcuts and flavor boosters.

Tailgater's Cookbook

Tailgating, long enjoyed as burgers and beer before games, is becoming decidedly more elaborate, taking place everywhere from NASCAR races to ski slope parking lots. Devotees spend thousands on pickup trucks with built-in grills and coolers, elaborate portable smokers, gas-powered blenders, fancy canopies, and folding chairs with footrests and cup-holders. Many sporting goods stores now have entire tailgating sections. Clearly, this is an audience crying out for reliable, easy-but-exciting recipes and tips. Who better to answer their call than David Joachim, a culinary man’s man and dedicated tailgater? In The Tailgater’s Cookbook, David Joachim brings his no-nonsense know-how to the stadium with ninety creative, mouthwatering recipes to prepare ahead or at the stadium. Recipes include simple appetizers to impressive grilled food like Memphis-style Babyback ribs to sophisticated desserts like Tiaramisu. From Brats in Beer, favored at Soldier Field, to Salmon Steaks with Pineapple Relish, enjoyed in Seattle, to David's version of the quintessential New York favorite, Grilled Pizza, the recipes in The Tailgater's Cookbook can be enjoyed at the Daytona 500 or at home on Super Bowl Sunday. Imagine new game-time favorites: Rum and Cardamom Pork Chops, Beef and Black Bean Chili, and even Easy Sangria instead of beer, because sometimes even the most sacred traditions must be broken! Studded with checklists, trivia, parking lot etiquette, menus, and sources, The Tailgater’s Cookbook is the go-to guide for any informal outdoor (or even indoor) gathering.

Betty Crocker Grilling Made Easy

Heat up the grill and fire up the flavor! Who can resist the tangy kick of a hot kabob or a juicy steak seared to perfection? Whether you've been grilling for years or are just getting started, this complete guide has everything you need to make your grill sizzle all year long. It's packed with 200 recipes for tempting appetizers and main dishes plus sides and even desserts—all from your grill! From classics like Barbecue Pork Ribs and Easy Steak Kabobs to new ideas like Ginger Teriyaki Salmon with Honey-Mango Salsa and Mediterranean Chicken Packets, there's something for every mood and occasion. What about Firecracker Chicken Wings, Veggie Burger Packets and Striped S'Mores for a fun weeknight supper? Or try Honey-Mustard Pork Chops with Caesar Vegetable Salad topped off with Summer Cobbler for casual entertaining. There are also plenty of spicy ideas for sauces, rubs, marinades and dressings, as well as aromatic woods, herbs and seasonings to boost flavor to new heights. Complete with information on grilling basics and tips and shortcuts to make things easy, this book will help you grill your way to sure-fire success every time. Let the grilling begin! 200 tasty recipes, from favorites to fresh new flavors How to buy, use and care for your grill Covers charcoal, gas and electric grills Separate chapters on indoor contact grilling and smokers Grilling methods, safety and the latest gadgets Over 120 beautiful color photos

Taming the Flame

With her unmatched grilling knowledge, dynamic presence, and passion for outdoor cooking, Elizabeth Karmel has broken through the ranks of the boys of barbecue to offer a fresh voice on the grilling scene. This North Carolina native has made the backyard grill her domain, and in Taming the Flame, she shows you how to make grilling simple and fun for everyday cooking and entertaining. If you're slowly warming up to the idea of grilling, you'll love the way she explains the basics, from choosing a grill and other equipment to knowing when to use the direct or indirect cooking method. If you're an accomplished griller, you'll get recipes and tips to take your grill skills to the next level. Expand your repertoire with this definitive book that reveals proven grilling secrets, delves into the fine points of authentic barbecue (time and smoke are key), and encourages you to be more adventurous. More than 350 recipes in Taming the Flame offer a wealth of choices for any occasion. They range from down-home to uptown—from Bubba's Bunch Barbecued Baby Back Ribs to Bacon-Wrapped Sea Scallops, from Kenny's Wings of Fire to Salt-Cured Duck Breast with Fig Jam. Twelve Grilling 101 guides feature expert advice and basic recipes for burgers, steaks, poultry, fish, lamb, vegetables, pizza, and more. Karmel's signature Grilling Trilogy highlights the inherent flavor of grilled foods and makes grilling classic favorites easy. Not all the recipes are hot off the grill. Some will complement your grill creations, including nibbles and bits (your crowd will clamor for the tumbled tomatoes), salads (some grilled, some not) and side dishes, and desserts (including the Best Apple Pie You've Ever Eaten and Zesty Lemon Bars). Libations ranging from Rockin' Chair Lemonade to Pomegranate Margaritas will liven up any cookout! There are sixteen color pages showing tantalizing dishes and dozens of black-and-white photos detailing techniques—plus helpful cooking time charts, menu ideas, a grilling dictionary, and a source guide. With Karmel's love of good food and good times evident on every page, and her warmth and humor sprinkled generously throughout the book, Taming the Flame will get you fired up about grilling just about anything—anytime, in any weather. Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse. —Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk. —Steven

Let the Flames Begin, Second Edition

New in paperback! Now including Summer Celebrations --with more recipes, menus, and suggestions for summer grilling fun. In their latest and greatest collaboration, award-winning authors Chris Schlesinger and John Willoghby retaught us the art of grilling from the ground up. Their helpful hints for every step of the grilling process, from choosing fuel and building fires to checking meat for doneness, have earned numerous critical accolades. But now they've thrown in a little something extra to make the package even tastier: a handy 16-page guide to summer celebrations, with more recipes, more menu suggestions, and more fun for summer's hottest grilling holidays, or for any occasion that calls for celebration. So turn up your grill and let the flames begin! Please note: The original edition is available for 9.98. Click Here

America's Test Kitchen Family Cookbook, Revised Edition

Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice. These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more. Many years in the making, this comprehensive cookbook delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and rolling out pie dough to cutting up a chicken and tying a roast. In fact, just about anything you want (or need) to do in the kitchen will be explained in these pages in the test kitchen’s approachable, no-nonsense voice. In addition, the recipes will keep you busy (and your friends and family happy) for years to come since we’ve included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company and holiday-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Flourless Chocolate Cake), dozens of menus, shopping tips, equipment ratings and more. A cooking tutorial between two covers, The America’s Test Kitchen Family Cookbook is the one and only basic cookbook you will ever need, covering every course, from appetizers to desserts, plus chapters on breakfast, sandwiches, sauces and condiments, and beverages. Friendly and to-the-point test kitchen tip boxes accompany the recipes and point out either where you might go wrong, or a special technique or ingredient that makes the recipe successful. Helpful charts (like primers on steaming vegetables and cooking grains) and Cooking 101 pages (covering topics like brining meats, buying cheeses, and how to prepare crudités) make this a reference unlike any other. Bound to get America back into the kitchen again, this is a family cookbook for generations to come. Features: 1,100 Family-friendly recipes Good food/bad food photos Fast recipes Test kitchen tips Prep times And more!