Andrea Chesman

"One-dish is a winning formula for today's busy families. In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl...

Sweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai...

In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find...

Savor the bounty! Whether harvested from your own backyard garden or bought at a local farmers' market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest...

Organized by course and main ingredient, this collection of recipes includes American and ethnic dishes, including smoky black bean burritos, pesto pasta with cranberry beans, and spicy vegetable couscous.

Organized seasonally by crop readiness, this book is planned to fit the seasons encouraging the reader to try new recipes as the growing season progresses.

Warm Scallop Salad with Citrus Vinaigrette, crisp seared scallops and sauteed zucchini and carrots, served over crisp greens. Wasabi-Grilled Swordfish with Soy-Sesame Spinach Salad, Chinese Chicken Noodle Salad with Peanut Dressing or hearty Roast Beef Salad with Potato Crispies. Plus a dozen handy dressings: Roasted Garlic Vinaigrette, Buttermilk-Dill, Spicy Tomato Vinaigrette. Whatever the combination or ethnic persuasion, salad is a cook's quickest,...