The Power of 5: Restaurant-worthy meals with only 5 ingredients.

Prosciutto-Wrapped Chicken with Asparagus, Sesame-Crusted Tuna with Bok Choy, Strip Steaks with Cauliflower and Roasted Garlic Butter [America's Test Kitchen] [View in a Web browser]( [Just Published! Five-Ingredient Dinners. Save 33%. Cover Price: $29.99. Your Price: $19.99. ORDER NOW.]( [Recipes include: Lemony Chicken Meatballs with Quinoa and Carrots; Sesame-Crusted Tuna with Gingery Bok Choy; Skillet Tortellini with Sausage and Cherry Tomatoes.]( Flavor-packed meals. Five ingredients. Zero hassles. Dear friend, We’ve all had those busy days (and weeks) when putting together a meal feels nearly impossible. Takeout can seem tempting on those nights, but you shouldn’t have to resort to spending even more on food. [Five-Ingredient Dinners]( is the perfect cookbook for nights like those. With full meals that taste like they took hours to make developed by our test cooks in their own homes, every recipe is as easy and efficient as it is delicious. [Example of pages: Grilled Shrimp, Corn, and Avocado Salad.]( When we say “five ingredients” we mean it. The only exceptions—what we call our “staples”—are salt, pepper, oil, and butter (these are separated from the other ingredients on recipe pages for at-a-glance reference). Each recipe is introduced by a test cook or editor for a peek into the recipe creation process with tales from their own home kitchens. Their surprising tricks and techniques add up to spectacular flavor (you’ll love how they use a store-bought ingredient in multiple ways within a recipe). Leftover ingredients won’t go to waste; you’ll incorporate all usable parts, even ones you might usually toss! Get your copy of [Five-Ingredient Dinners]( for just $19.99, a 33% discount off the cover price. Save money on a money-saving book . . . that sounds like a win. [Jack Bishop’s Signature] Jack Bishop Chief Creative Officer Create meals that are short on ingredients, not on flavor. [order now]( [The Complete Cookbook for Young Chefs; The Complete Baking Book for Young Chefs; The Complete DIY Cookbook for Young Chefs. Add any Kids Complete book to your order for just $11.99 each!]( Cooking for Real Life Does this sound familiar? You want a delicious meal without the hassle of a lengthy ingredient list and time-consuming cooking process. Tonight’s not the night for a multicourse meal—you’re looking for something a bit more manageable. But that doesn’t mean you shouldn’t have something absolutely scrumptious. [Five-Ingredient Dinners]( delivers exactly what you want. The opening chapter has all kinds of resources to support the minimal-planning, minimal-effort, great-cooking version of you. We share our tips for choosing the most-versatile and best-tasting supermarket ingredients, the smart buys that lay the foundation for multiple meals and give you the confidence that with little to no planning, you’re ready for any mood or craving. A handy Use It Up chart ensures no opened jar goes to waste and we offer up ideas for using carrot tops (great garnish!), lemon zest (freeze for later!), and other parts of ingredients you might normally discard. You’ll also discover lots of flavor boosting ideas test kitchen techniques that shave time off prep. [1. Table showing ways to use up sauces and condiments; 2. Make Ingredients Work Overtime (and cut down on food waste while you're at it).]( Never choose between a delicious dinner and an easy one again. [save 33%]( Foolproofing Dinnertime Chicken Every Way [Ingredients: 1. black bean garlic sauce; 2. soy sauce; 3. boneless skinless chicken thighs; 4. frozen stir-fry vegetable blend; 5. scallions.]( Stir-Fried Chicken and Vegetables with Black Bean Garlic Sauce “Black bean garlic sauce, made from fermented black soybeans, garlic, and seasonings, is an umami-rich powerhouse ingredient (with a long shelf life) that’s full of salty, sweet, and slightly funky flavors. It’s the shining star of this stir-fry—I thinned it out with water and a bit of soy sauce and used it as a marinade for the chicken as well as a finishing sauce. Scallion whites helped build the aromatic base and a bag of frozen veggies (you can really use any you have on hand) plus the remaining scallion greens brought this dead-simple stir-fry to life.” —LEAH COLINS, Test Cook Spare Scallions? If there were an award for “Most Likely to Be Forgotten About in Your Fridge,” it would be a dead heat between a half-used onion and a bunch of herbs. The mighty scallion manages to cover both those categories in a single ingredient. But we have the solutions: Sauté the white parts for a savory allium backbone and chop up the green parts to use as a fresh garnish. Tip: If you just plan on using the greens, you can regrow your scallions by putting the whites, root sides down, in a glass with a couple inches of water and place on a sunny windowsill. After just a few days, green shoots appear like magic. [Prosciutto-Wrapped Chicken with Asparagus]( Prosciutto-Wrapped Chicken with Asparagus [Thanksgiving-ish Calzones]( Thanksgiving-ish Calzones Meatless Mondays [Ingredients: 1. white miso; 2. shichimi togarashi; 3. toasted nori; 4. asparagus; 5. soba noodles.]( Shichimi Togarashi Soba Noodles with Asparagus “Creating complex flavors doesn’t have to be complicated. For this weeknight-friendly soba noodle salad, grassy asparagus cooks in the same pot as earthy soba noodles (saving on dishes), while savory miso and citrusy-spicy Japanese shichimi togarashi create a simple but superflavorful dressing. Strips of crispy nori round out the salad with sweet brininess. If I’m feeling generous, I’ll share this with my family, but more often than not I keep it all for myself—it’s perfect for keeping in the fridge for quick cold lunches throughout the week.” —CAMILA CHAPARRO, Test Cook Drop Your Own Flavor-Bombs Many of our recipes in Five-Ingredient Dinners feature one taste-boosting ingredient that can take a meals from ordinary to something truly special. In this recipe, shichimi togarashi delivers that punch. Explore the “Flavor-Bomb Pantry” on the opening chapter of the book for even more game-changing ingredient ideas. Become a kitchen magician with these five-ingredient recipes. [order now]( Protein-Packed Dinners [Ingredients: 1. fresh tarragon; 2. orange zest; 3. skinless tilapia; 4. green beans; 5. smoked almonds.]( Orange-Tarragon Tilapia with Smoky Green Beans “Tilapia has a whole lot going for it: It’s inexpensive, easy to find, and freezes wonderfully so you can pull it out for a fancier-than-it-feels meal any night of the week. The trick to even browning and precise cooking is to split the fillets down their natural seams into thick and thin portions and cook them separately. I made a bright, rich orange-tarragon compound butter to melt over the tilapia and blistered green beans, creating a decadent, silky sauce. Salty smoked almonds mixed into the beans add pleasant smokiness and crunch.” —RUSSELL SELANDER, Test Cook Must Try Technique: Butter Me Up Stirring seasonings into softened butter is an easy way to combine ingredients you’re already using in a recipe for a extra hit of flavor (just make sure to mince your ingredients before adding to the butter to ensure even distribution and optimal flavor). Russell’s compound butter for this tilapia is one example. [Here's some inspiration for the Make-It-Your-Way Compound Butter to get you started. Examples include: Thai red curry paste + cilantro; Lemon zest + chives; and Feta + mint.]( [Almost-Instant Ginger Beef Ramen]( Almost-Instant Ginger Beef Ramen [Seared Scallops with Squash and Sage Butter]( Seared Scallops with Squash and Sage Butter Go-To Meets Fan-Favorite [Ingredients: 1. extra-firm tofu; 2. carrots; 3. fresh ginger; 4. coconut milk; 5. unsalted dry-roasted peanuts.]( Gingery Coconut Carrot Soup with Tofu Croutons “Here, the sweet flavors of carrots, ginger, and coconut milk meet savory crispy tofu and unsalted peanuts. I’m always looking for easy ways to work more vegetarian meals into my weeknight meals, and I love how simple this soup is to put together. Grating the ginger allows for an even infusion of flavor, and the coconut milk adds an element of decadence. The secret to both the soup’s silky texture and its heartiness is tofu—I lightly crisp some in the saucepan, then blend more into the soup. Although time-intensive, draining and pressing the tofu will guarantee crispy tofu so don’t skimp on this step.” —CARMEN DONGO, Test Cook Round Out Your Meal Looking to add an extra element to your dish to make for even more stash-worthy leftovers? For soups, a crusty bread is a perfect match, or give our simple salad a try as an elegant addition. You’ll find that throughout this book the “Round Out Your Meal” section provides helpful suggestions on side dishes to be paired with your recipe of choice. Takeout’s worst nightmare. [save 33%]( Leave Lackluster Dinners in the Past When we say five ingredients, we’re not kidding. Discover every hack we have in store to conquer any dinnertime-inspiration drought, while keeping each dish as balanced as it is tasty. [Animation showing pages of the book]( • More than 100 flavorful, filling, and efficient recipes for any craving you encounter, with dazzling full-color photography showcasing each dish. Recipes include optional side pairings for days when an extra-hearty meal is just what you want, or for leftovers that’ll last. You’ll also find tips for how to make each ingredient truly pop, offering insight that you can take with you throughout your cooking journey. • Information on how to double the value of your groceries by using every last part. We’ll show you how to use store-bought items (think: pesto or pizza dough) to work as a canvas for seemingly unlimited dinner options. [Using rotisserie chicken as a time-saving hero.]( • An abundance of helpful how-tos to ensure that our assistance doesn’t stop at the stovetop. Learn how to properly prepare your grill for easy cooking and cleanup, and how to check if your food is cooked to your liking (again, no waste!). • Our picks for flavor-boosting pantry must-haves, including canned items and herbs. Plus, what to do with each part of the ingredients, right down to shrimp shells and herb stems. [How To Make: Save-the-Shells Shrimp Stock]( [Mustard Pork Chops with Crispy Cabbage, Lemon-Herb Roasted Cod with Crispy Garlic Potatoes, Quinoa with Arugula, Almonds, and Yogurt Sauce]( Taking Back Dinnertime Take home more than 100 taste-tested, exciting recipes that combine flavor and convenience to help you get a delicious dinner on the table with less shopping, timing, and planning stress. This all-encompassing cookbook breaks down meal preparation right from the beginning to help you get ahead of any weeknight dinner rut, so you can enjoy a home-cooked meal—and your evening, too. [Five-Ingredient Dinners. Cover Price: $29.99. Your Price: Just $19.99! Save 33%. ORDER NOW.]( [The Complete Cookbook for Young Chefs; The Complete Baking Book for Young Chefs; The Complete DIY Cookbook for Young Chefs. Add any Kids Complete book to your order for just $11.99 each!]( [View the web version]( of this email. This offer expires September 9, 2021. All prior sales excluded. No substitutions. 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