Fresh, Flavor, Fast on Today
Thursday, on the Today show, I was so pleased to demonstrate some wonderful recipes from our latest cookbook, Everyday Food: Fresh, Flavor, Fast. Since its recent release, this book, which happens to be my seventieth, has been very well received. It was designed and written for the way we cook and eat now - a lighter fare with fewer ingredients, but with tasty and nutritious results. I think you will agree that Fresh, Flavor, Fast, a collection of 250 recipes for easy, delicious meals all day long, is a useful and practical addition to your library. It also makes a great gift.
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- Here is the cover of our latest cookbook.
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- Delicious peanut-crusted chicken breast served with lemon-zested asparagus
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- The chicken is baked for about 20 minutes in the oven.
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- The ingredients for the peanut-crusted chicken breasts – Boneless/skinless chicken breasts are first dipped into beaten egg and then dredged in chopped peanuts mixed with breadcrumbs.
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- Elegant, simple, and delicious
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- The shrimp are sauteed in olive oil.
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- The finished meal – really great!
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- Moving down the line to Meredith – here are the ingredients for Asian chicken soup.
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- This is the tomato sauce flavored with garlic, capers, red pepper flakes, salt and pepper.
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- Anthony Sorensen – hairstylist and Charlie Green – makeup
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- Calimyrna figs are used to make this fig jam, which is also delicious as a snack with raisin bread and blue cheese.
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- The ingredients for a great flavor-filled sandwich – fig jam, arugula, sliced asiago cheese, and prosciutto assembled on a baguette
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- Al giving a thumbs-up approval for the next recipe – Spicy shrimp and tomato pasta. He said he was going to make it for dinner.
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- Hot, flavorful, and satisfying – Asian chicken soup
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- Low-sodium chicken broth, soba noodles, snow peas, red pepper, thinly sliced chicken breast, lime juice, and scallions
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- Here I am explaining to Matt how easy it is to make fig jam.
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- As you can see, we had a lot going on.
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- Matt confessed that he loves fig jam and spread a generous amount on the baguette.
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- Here I am showing Natalie how it’s done.
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