High Flavor, Low Labor: Reinventing Weeknight Cooking

Forever short on time, Associated Press food editor J. M. Hirsch is a master of kitchen shortcuts; his favorite, letting high-flavor ingredients do the heavy lifting, was the inspiration for this collection of nearly 150 boldly delicious recipes. Because nobody has time to make a bland meal.

Popular Recipes

	Polenta Cakes Topped with Prosciutto and Peppadew Slivers 2
	Cider-Braised Beef Stew 1
	Bacon, Beens and Beer Chili 1
	Child's Play Spice and Brown Sugar-Rubbed Pork Tenderloin 1
	Doro Wat Chicken 1
	Panko and Parmesan-Crusted Cod with Wilted Spinach 2
	Baked Breaded Eggplant with Marinara 3
	Chinese Pie (What the Rest of the World Calls Shepherd's Pie) 1
	Cheater Chicken Curry 1
	Four-Cheese Baked Gnocchi 1
	Grilled Asian Chicken Sandwich 1
	Prosciutto Potato Poppers 1
	Potato Tart with Manchego, Spinach, and Thyme 1
	Chocolate Marzipan Sugar Cookies 1
	Feta Crostini with Tomato, Bacon, and Apple Jam 3
	Rich Corn Chowder with Prosciutto Crumbles 3
	Orecchiette Pasta with Wilted Greens 3
	Sun-Dried Tomato and Crème Fraîche Crostini 2
	Warm Carrot and Asparagus Salad with Sesame Dressing 3
	Rosemary and Ginger Vegetable Soup 3

Recipes listed from this edition: 135

Average recipe rating (90 reviews)

View all recipes »

Recent Reviews

BLT Linguine reviewed by sturlington

16th May 2012

I love a good BLT, but this was not a good approximation of one. It was surprising bland and overly rich. Would not make again.
read more »

Grilled Asian Chicken Sandwich reviewed by sturlington

2nd May 2012

I didn't make this as a sandwich. I just used the marinade to pan-roast chicken. Smoked paprika is the secret ingredient. The flavor was smoky, intense and very yummy.
read more »

Lemon Grass and White Bean Turkey Chili reviewed by sturlington

13th April 2012

Bacon, Beens and Beer Chili reviewed by sturlington

4th March 2012

This is probably one of my favorite recipes from this book. I substituted ground turkey with good results. This chili is flavorful, dark and meaty but not overly hot.
read more »