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With just one pan, cleanup is easy and so is the prep and cooking. Who needs a sinkful of dirty pots and pans?
Our staff of experienced home cooks makes recipes over and over to make sure that they work in your kitchen the first time and every time.
The secret of great home cooking is starting with big flavors so you end with big flavors. No more endless hours of simmering and roasting!
In Italian cooking, pasta and sauce are often finished together in a skillet. Here we take this to a whole new level – cook the pasta with the sauce right from the start!
No more hour-long preheating, fumbling with a pizza peel, or the bottom of the oven littered with semolina. And skillet pizza produces a super-crisp, almost fried bottom crust that is a winner.
From Peruvian-Style Chicken to Sichuan Ground Pork to Mexican Dry Noodles, your cooking will take on the bright, bold flavors of the world.
If you, like me, routinely ax recipes that use one pan too many for a weeknight, this book is a godsend. Cook the pasta right in there with the pancetta, chard and beans. Forget about layering phyllo, just crumple it on top for ‘skillet spanakopita.’ In other words, Christopher Kimball gleefully breaks rules in the name of simplification.
I am a huge fan of Christopher Kimball and the whole Milk Street gang. I am a long time subscriber and have a shelf of Milk Street books. Love them all. However, this one knocked it out of the park. I found myself taking note after note on so many of the recipes, just trying to figure out what I wanted to cook this week, next week, and over the month. I am working my way through them with delight. Fantastic job! There is so much here for everyone!
Love the concept of this book and the many tempting recipes. I'm planning to "store" my skillet on the stove top and use it every day to try something new. What fun!
I haven’t bought a cookbook in probably 20 years! I forgot how much I love to leaf through the pages and make plans for when I will make each gorgeous dish. It has so many great recipes and we are especially loving the meatless ones as we are cutting back during the weekdays. I plan to get another as a gift for my daughter and son-in-law.
A beautifully published book & interesting and stimulating recipes. Recommend it.
I almost talked myself out of purchasing The World in a Skillet thinking it would be repetitious of other cookbooks in my collection. I apologize. I was so incredibly wrong. The pages of Skillet deserve to be dog eared.
Bring cream, water, dry mustard, salt and pepper to a boil over medium-high, then stir in the pasta. Cover, reduce to medium and simmer.
Remove the pan from the heat. Add cheddar and Gorgonzola, then stir just to combine. Cover and let stand for 2 minutes to soften the cheese.
Sprinkle Parmesan evenly over the pasta, followed by the panko. Broil until golden brown, about 2 minutes.
Let stand for about 5 minutes to thicken slightly. Sprinkle with the chives and serve from the skillet.
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