All About Dinner: Simple Meals, Expert Advice

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A Finalist for the 2020 IACP Cookbook Award
A Finalist for the 2020 James Beard Foundation Cookbook Award (General)

The Atlantic “Best Cookbooks of 2019” • Washington Post “Cookbooks That Inspired Us in 2019” • Christian Science Monitor “Best Cookbooks of 2019” • NPR “Favorite Books of 2019” • WBUR Here & Now “Best Cookbooks of 2019”

An award-winning cookbook author and cooking teacher answers her most-asked question: What do you make for dinner?

Like most of us, Molly Stevens has no team of prep cooks, no vast pantry, and no one paid to clean up her home kitchen. What she does have are delicious, time- tested recipes made from easy-to-find ingredients, collected for the first time in All About Dinner. These are the dishes that Stevens loves most, the ones her students clamor for: an Arugula Salad with Peaches, Basil Vinaigrette and Sunflower Seeds; an elegant Creamy Parsnip-Leek Soup; a Butter-Poached Shrimp with Fresh Tomatoes and Garlic; and an Apple and Triple-Ginger Crisp. Building on the foolproof clarity of her previous cookbooks, each recipe is designed to impart solid kitchen skills while encouraging home cooks to expand their personal repertoires by mastering everyday favorites like simple pasta, hearty stew, and tempting savory and sweet snacks.

A gorgeous collection of balanced meals, packed with flavor, All About Dinner will entice busy cooks back into their kitchens.

75 color photographs

From the Publisher

Farro Salad with Radishes, Peas, and Mint

Serves 6 to 8 as a side salad, 4 as a main course

Cook the farro. Bring 2 quarts well-salted water to a boil in a medium saucepan over high heat. Add the farro and bay leaves. Adjust the heat to a simmer, partially cover, and cook until the farro is tender, 20 to 30 minutes for pearled, 45 to 60 minutes for whole-grain. (If the pan threatens to dry out before the grain is tender, add ½ cup or so more water.) Once it is tender, pour the farro into a fine-mesh sieve and drain well, shaking a few times to remove excess moisture. Discard bay leaves. Transfer the farro to a large bowl, toss with the olive oil, and let cool, tossing occasionally.

Blanch the snap peas. Bring a medium pot of well-salted water to a boil. Add the snap peas and cook until just tender, about 2 minutes. Drain in a colander and immediately rinse under cold water. Drain again and spread out on a towel to dry. When they are cool, cut any peas longer than 2 inches crosswise in half on a slight angle.

Place Farro in a large bowl. Add enough of the vinaigrette to the farro to lightly coat, about ½ cup. Cover and reserve any extra vinaigrette.

Assemble the salad and serve. Add the snap peas, arugula, radishes, scallions, parsley, mint (or basil), and several grinds of pepper to the farro and toss to combine. Add more vinaigrette if needed, season to taste with salt and lemon juice and serve.

The Lemon Vinaigrette

½ cup extra-virgin olive oil

1½ teaspoons finely grated lemon zest

¼ cup fresh lemon juice, or more to taste

Salt

Make the vinaigrette. Whisk together the olive oil, lemon zest, juice, and a pinch of salt in a small bowl.

Ingredients 1½ cups farro, pearled or whole-grain 2 bay leaves (optional) 1 tablespoon extra-virgin olive oil 8 ounces sugar snap peas (about 2 cups), trimmed 2 to 3 cups arugula or spinach leaves 1 small bunch radishes, trimmed and thinly sliced (about 1½ cups) ¼ cup chopped scallions ½ cup coarsely chopped fresh parsley & 1/4 cup of fresh mint or basil

More from All About Dinner

Butter-Poached Shrimp with Fresh Tomatoes and Garlic

Roasted Carrots with Pistachios, Sumac, and Yogurt-Lime Drizzle

Pasta with Chard and Italian Sausage

Tomato-Fennel Soup

Roasted Chicken with Butternut Squash and Kale

Chocolate Pecan Buttercrunch Toffee

Publisher ‏ : ‎ W. W. Norton & Company; Illustrated edition (November 5, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 0393246272
ISBN-13 ‏ : ‎ 978-0393246278
Item Weight ‏ : ‎ 2.48 pounds
Dimensions ‏ : ‎ 8.4 x 1.3 x 10.3 inches