Page 7 - One-Dish Meals

Foreword

Everyone loves one-dish meals, and no wonder.
What could be better than breaking the crust of a
potpie brimming with gravy and chunks of meat?
Or digging into a plate piled high with succulent
stir-fried shrimp and juicy vegetables?
Now we’ve compiled our 100 all-time favorite
recipes—the ones readers and staff ask for time and
time again—into this one volume, so you can enjoy
the very best of our one-dish meals.
What do all these dishes have in common? Each
one is a complete meal on its own—streamlining
menu planning, shopping, cooking, and cleanup.
This comprehensive collection offers many dif-
ferent types of one-dish meals—quick-cooking pastas, stews, down-home pot-
pies, Asian-inspired stir-fries, hearty sandwiches, and a wealth of crowd-pleasing
casseroles. You’re sure to find the perfect fit for every occasion.
In winter, when the gang’s been out sledding and skiing, serve up Polenta
and Sausage Casserole, an Italian specialty that’s sure to stick to their ribs. In
spring, why not showcase fresh seasonal vegetables in one of our easy stir-fries,
such as Thai Chicken with Asparagus?
Our cool, crisp salads make for satisfying warm-weather eating, from old fa-
vorites such as Niçoise Salad to great new ideas like Couscous and Smoked-
Turkey Salad. On a cool, crisp autumn afternoon what could be better for a
tailgate party than Chili Potpie with Cheddar-Biscuit Crust?
With the growing interest in healthy eating in mind, we’ve included many
low-fat recipes. We also lightened up old favorites like Chicken Shepherd’s Pie,
trimming fat and calories but not flavor. You’ll also find some wonderfully
hearty meatless dishes such as Penne with Three Cheeses and Porcini
Mushrooms and Vegetarian Black Bean Burritos.
While one-dish meals make great everyday fare, they are also ideal for en-
tertaining. Why not try our Couscous Paella, Shrimp Creole, or Carbonnades à
la Flamande for your next company dinner?
But the best part of this book—we think—is that every recipe has been
triple-tested in the Good Housekeeping kitchens to ensure great results every
time you make it. So get ready to treat your friends and family to some won-
derful eating—any time of the year.

Susan Westmoreland
FOOD DIRECTOR, GOOD HOUSEKEEPING

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