coll. - The Chew: What’s for Dinner?: 100 Easy Recipes for Every Night of the Week

The New York Times Bestselling The Chew: Food. Life. Fun. CONTENT COORDINATOR Kerry McConnell FOOD Photographer: Andrew Scrivani Prop stylist: Francine Matalon-Degni Food stylists: Martha Tinkler Jackie Rothong Ian McNulty Lauren Palmeri Crafter: Tom Tamborello CRAFTS Photographer: James Ogle Crafters: Tracy Kleeman, Adrienne Henry, Michael Buckholtz, Jamie Smith Hand model: Ai Takami The Chew: Whats for Dinner?Photographer Credits: Donna Svennevik/ABC: Cover photography: Bob DAmico American Broadcasting Companies, Inc. Cover photography (food) Andrew Scrivani All photography unless otherwise noted American Broadcasting Companies, Inc. Copyright 2013 Hyperion/American Broadcasting Companies, Inc. All rights reserved.

Except as permitted under the U.S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher. For information address Hyperion, 1500 Broadway, New York, New York 10036. Book design by Vertigo Design NYC The Library of Congress has catalogued the original print edition of this book as follows: The Chew, whats for dinner? : food, life, fun / edited by Peter Kaminsky and Ashley Archer.First edition. pages cm Includes bibliographical references and index. ISBN 978-1-4013-1281-7 (alkaline paper) 1.

Cooking, American. 2. Dinners and dining--United States. 3. Chew (Television program) I. II. II.

Archer, Ashley. III. Chew (Television program) IV. Title: Chew. TX715.C529 2013 641.5973dc23 2013010164 ISBN: 978-1-4013-1281-7 eBook Edition ISBN: 978-1-4013-0619-9 First eBook edition Original trade paperback edition printed in the United States of America This book is dedicated to all of the talented, hard-working people who make up the creative, production, and technical staff of The Chew.

If The Chew has done nothing else, I hope its shown that home cooking shouldnt feel like math, it should feel like finger painting. If The Chew has done nothing else, I hope its shown that home cooking shouldnt feel like math, it should feel like finger painting.

A splash of wine into this, a little extra butter into that, a squeeze of lemon over these yeah, baby! Every day I stand in front of the studio monitors and watch The Chew as an excited fan. I groove on the beautiful food and the laughs as these easy friends pull a meal together in a few minutes. They inspire me by making it look fun. And useful. As a below-average cook with above-average ambition, I imagine myself making whatever delicious dish theyre making that weekend or, if its stunningly easy, that night. Its a seduction of sorts, like this book.

Ever since we started the show we have wanted people to swap the stressful idea of making dinner for the fun of creating something new for themselves and their family. If we did it right, this book should have something for every possible kind of home cook, every day of the week. We also built this book around the rhythm of peoples lives. Weekdays are often rushed, but weekends shouldnt be. And if we are cooking for special occasions, we want to show love through care and time spent. So we put a little fancy weekend stuff like Lobster Thermidor (see ), the perfect dish for date night, and a recipe for Sunday dinner that will stand the test of time.

As we say on the show, we hope our recipes are just the start. Dont be afraid to get finger painting and make them your own work of delicious art. Gordon Elliott

Although recipe photographs in the original print book alternate between preceding and following the recipes themselves, please note that for clarity all recipe photographs in this ebook edition have been placed to follow their corresponding recipes. ON THE CHEW , we think everyone should cook, because everyone has it within them to do it well. The problem is weeknights. THE PAYOFF IS HUGE . THE PAYOFF IS HUGE .

Homemade food is more nutritious; contains less fat, salt, and chemicals than most store-bought stuff; and tastes better. Sure you could order in a pizza or open up a can of soup and throw it over a chicken breast, but it is so much more fulfilling and healthful to cook a meal with the best-tasting natural ingredients. If there is another person who likes to cook or help in your family, its that much easier and that much more quality family time. Who doesnt like to sit down to a home-cooked meal with the family? For many of us, its the only time of the day we get to DO SOMETHING TOGETHER and that is very precious. And speaking of precious, did I mention that its cheaper too? But I cant cook, you say. To which I say, yes, you can, and these recipes will prove it.

Whether you start at the age of eight or twenty-eight or forty-eight, youve got to start somewhere. Dont worry if its not perfect. WHO NEEDS PERFECT? You just need good, and our Chew Crew promises these easy meals are good. Just get in there and do it. Pretty soon you will be FREAKIN AWESOME as a home cook. And speaking of awesome home cooks, here are some thoughts on Monday through Thursday home cooking from my partners on The Chew.

Clinton FRIDAY: SATURDAY: SUNDAY: WHEN ITS TIME TO CHILL OUT or blow it up, The Chew is here to help you on special days that put more fun in your food life. Weve come up with some GREAT MEALS for cocktail parties, birthday parties, brunch, and the anchor of the week in everyones memory Sunday dinner with the family. Do you want some thoughts about how to put together a birthday menu? We can help you take care of almost everything (except the blowing-out-the-candle partwe think you can handle that without our two cents). Got a hot date? A blind date? Or just a plain good relationship date? Try these recipes and you are sure to get to first base. Need to set your sights on SOMETHING THAT SATISFIES your inner chef when you have the time to get down and cook your buns off? Check out our Saturday Night Specials. Cocktail parties can be costly and chaotic, or you can take down the anxiety level and follow some advice from the masters of nibbles, noshes, quenching, and quaffing.

These are the recipes that BRING PEOPLE TOGETHER when there are no clocks to punch, no tweets to Twitter, no bosses to butter up. You are on your own time. ENJOY IT! Clinton IM A LITTLE BIT of a creature of habit. Liz and I eat a lot of pasta during the week, always with a great salad. In summer I like a rib eye and a Greek salad. I think to cook well, quickly, and with low stress, there isnt enough that can be said about how important it is to build your pantry: good spices, vinegars, olive oils, canned tomatoes, anchovies, canned beansthings that arent perishable.

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