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Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious Kindle Edition
Justin Chapple may have trained at the French Culinary Institute, but he knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. Now Justin is the host of Food & Wine’s award-nominated Mad Genius Tips video cooking series, and appears regularly on TODAY and other television shows as their resident kitchen hack expert. In his job as the Deputy Editor of the test kitchen, he’s often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 145 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin’s signature time-saving tips and hacks throughout.
- LanguageEnglish
- PublisherHarvest
- Publication dateMay 1, 2018
- File size66353 KB
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From the Publisher
Ravioli Lasagna with Arugula from Just Cook It!
Hands-on Time: 20 min | Total Time: 1 hour 15 min | Serves 6 to 8
This is definitely not a traditional lasagna, but who cares when you can make such a good, fast approx¬imation on a weeknight? Store-bought cheese ravioli are the ultimate hack because they let you skip all the layering and spreading. Just parboil them, tear up some fresh mozzarella, and open a jar of good marinara sauce. I sauté the sauce quickly with some ground beef for a cheater Bolognese, but you can skip that step entirely for a veggie version.
Directions
Preheat the oven to 400°F.
In a large skillet, heat the olive oil over medium heat until shimmering. Add the beef and a generous pinch each of salt and black pepper and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in the marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season the sauce with salt and black pepper.
Spread 1 cup of the sauce over the bottom of a 9 by 13-inch ceramic baking dish and arrange half the ravioli on top. Spread half the remaining sauce on the ravioli and sprinkle the arugula on top. Scatter half the mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.
Cover the lasagna tightly with aluminum foil and bake for about 30 minutes, until the filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.
Do It Ahead
The unbaked layered lasagna can be covered and refrigerated overnight. Bring it to room temperature and then bake it as directed above.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper
- 3 cups good-quality marinara sauce, such as Rao’s
- 1 teaspoon red pepper flakes
- 3-1/4 pounds prepared cheese ravioli, thawed if frozen
- 2 cups packed chopped baby arugula, plus leaves for sprinkling
- 1 pound fresh mozzarella cheese, sliced 1/4 inch thick and torn into pieces
Ravioli Lasagna with Arugula Step-by-Step Prep
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Simmer ground beef in marinara sauce. |
Spread 1 cup of sauce in the baking dish and arrange half the ravioli on top. |
Top with half the remaining sauce. |
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Top with half the cheese and all of the arugula. |
Arrange the remaining ravioli on top. |
Finish the layering with the remaining sauce and cheese, then bake. |
Editorial Reviews
Review
“As someone who has been following Justin Chapple’s no-nonsense approach to cooking for years, I am beyond thrilled to own this collection of recipes! With this book, he has proven yet again that you can up your game in the kitchen while still keeping things simple and accessible.” —Jesse Tyler Ferguson, actor “Justin’s very personal book is filled with superb recipes, great writing, and a real window into techniques and tips that make cooking at home so much easier for anyone who loves food. Best of all, the title’s imperative is something we all need to hear more often. Recipes aren’t scary or hard at all; it’s only food, so Just Cook It!” —Andrew Zimmern, The Pope of Food and Travel Television “Justin brings an infectious joy to cooking like no one else. Being a Texan, you can win me with queso, and that’s just the start of the fun and warmth Justin shares with us. To Justin, we are all family, and the love inspired by his grandmother jumps off the pages into our tummies and hearts.” —Tamron Hall, journalist and TV personality “This is for all of us home cooks who want to up our game in the kitchen but still want a recipe that’s easy and foolproof and yet impressive. Justin’s done all the hard work for us, so we can have all the fun!” —Valerie Bertinelli, actress and Food Network host —
About the Author
Product details
- ASIN : B0777DTVP8
- Publisher : Harvest; Illustrated edition (May 1, 2018)
- Publication date : May 1, 2018
- Language : English
- File size : 66353 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 283 pages
- Best Sellers Rank: #530,632 in Kindle Store (See Top 100 in Kindle Store)
- #116 in Garnishing Meals
- #297 in Culinary Arts & Techniques (Kindle Store)
- #525 in Party Cooking
- Customer Reviews:
About the author
As the Culinary Director at FOOD & WINE, Chapple tests and develops hundreds of recipes a year for the magazine, digital projects and cookbooks. Justin also teaches wonderfully oddball kitchen hacks as the host of F&W's video series Mad Genius Tips, for which he was nominated for a prestigious James Beard Award. In addition, Justin is the author of F&W's cookbook, Mad Genius Tips: Over 90 Expert Hacks and 100 Delicious Recipes. Justin joined FOOD & WINE in 2010 as an Assistant Event Coordinator, helping produce the FOOD & WINE Classic in Aspen. Before joining FOOD & WINE, he graduated from the French Culinary Institute and worked under chef Alain Allegretti in New York City. Justin appears regularly on NBC's Today Show.
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Has very good receipts; Has very, very good information. Nice section on Food, Herbs, Kitchen.
Very good to sit and read as a reference. Nice facts Book