Mostly Homemade: 100 Recipes to Help You Save Time and Money While Eating Better (Spiral Bound)

Biographical Note:
Antoinette Johnson is a social media branding consultant and content creator. Her food is all about elevated yet accessible recipes, with an occasional nod to her southern roots, developing ways to cut down kitchen time while achieving delicious results. America's Test Kitchen publishes award-winning cookbooks, along with Cook's Illustrated and Cook's Country magazines, and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000 square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.

Publisher Marketing:
The debut cookbook from the winner of the Amazon Prime Video original series America's Test Kitchen: The Next Generation

• Make canned goods impressive: Maximize canned vegetables with Ginger-Miso Carrots, Weeknight Collard Greens, and the No-Churn Sweet Potato Pie Ice Cream that wowed the TV judges. Use tinned fish for Oysters Rockefeller Dip and Sriracha-Soy Salmon Sliders.
• Turn frozen foods into assets: Transform frozen pasta into Weeknight Ravioli Lasagna. Jazz up frozen meatballs to enjoy Strawberry-Hoisin Meatballs.
• Make flavors sing with basic condiments: You don't need 17 different condiments for Stuffed Pork Chops, the Dijon-Lemon Roasted Cabbage Wedges from the TV show, or Spicy Potato Salad.
• Get more bang for your prepared-foods buck: Don't just slice up a rotisserie chicken--turn it into Thai Chicken Lettuce Wraps, Curry Chicken Noodle Soup, or White Chicken Chili.
• Bring comfort food within reach: Make dinner what Antoinette calls "Wednesday night ready" using your Instant Pot, from Quesabirria Tacos to her TV competition-winning Barbecue Burnt Ends.