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Tasty Latest and Greatest: Everything You Want to Cook Right Now (An Official Tasty Cookbook) Hardcover – Illustrated, December 12, 2017
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From the Publisher
Oven-Baked French Fries:
2 russet potatoes.
2 tablespoons olive oil.
1 teaspoon salt.
1 teaspoon garlic powder.
1 teaspoon paprika.
1 teaspoon salt.
½ teaspoon black pepper.
1 teaspoon chili powder.
½ teaspoon dried oregano.
2 garlic cloves, minced.
2 tablespoons fresh cilantro, minced.
½ cup fresh orange juice.
½ cup fresh lime juice.
½ pound flank steak.
1 tablespoon canola oil.
½ cup shredded Pepper Jack cheese.
Fresh cilantro leaves.
Cotija cheese, grated.
Carne Asada Fries
Let’s face it—getting your fast food fix on is simply too much work when you have to make two stops. Fries and tacos mash up in one cheesy skillet to achieve snacking perfection. Bonus: You get to serve them right in the skillet!
1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Cut potatoes into wedges. In a large mixing bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated. Place the fries on the baking sheet and bake for 30 to 35 minutes, or until the fries are crispy and golden brown.
3. In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
4. Heat a cast-iron skillet with the canola oil. Cook the steak for 3 minutes on both sides for a medium cooked steak. Remove the steak and let it rest for 10 minutes before dicing.
5. In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
6. Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
Tasty Latest and Greatest
Baked Buffalo Cauliflower
Sliders Four Ways
Real-Deal Chocolate Ice Cream
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
Welcome to Tasty. Like you, we live for the joy that cooking brings; the satisfaction that comes from making something you’ve never before attempted; or even the amazement of picking up that one life-changing hack that will alter your cooking repertoire for life. Whether you’re polishing up on how to give pizza dough the glossy sheen of a pretzel or getting your grain bowl on (and seriously, who’s not these days?), you’ve come to the right place. In our world, cooking isn’t supposed to be intimidating, or take up your entire weekend, or contain a ton of stuff you have to run around for hours sourcing out. It’s meant to be delicious . . . but above all else, it’s supposed to be a good time. That’s why our recipes are designed to top the charts in taste and fun. Because if you’re not enjoying being in the kitchen, what’s the point? You, the cooking people of the world, have spoken, and we’ve answered the call with doable, craveable recipes you will want to make every single day.
About This Book
Though Tasty brings people together every day on small screens all over the world, there’s still something about having this tangible album of edible greatness at your fingertips whenever you want it. How many times have you been able to convert the “if only I could make that at home?” thought into “I’m going to make this tonight and it’s gonna be good”? That’s Tasty.
Latest & Greatest is just that: what we’ve been working on lately and what you’ve been loving lately. It opens with a chapter of party-friendly food fit for a crowd, like mac ’n’ cheese shaped into sticks and fried (we know, right?); jalapeño poppers reimagined as a dip you won’t be able to stay away from; and volcano potatoes you could enter into a sculpting contest. Next up? Country-fare like sliders (four types, so everyone’s happy); beer can chicken, because it’s probably one of our nation’s greatest culinary—heck, why stop there?—and historical accomplishments; and Mexican-style tacos that may have you dreaming of opening your own street cart. A whole dessert chapter filled with genius hacks like baking tortillas into bowls and using sweetened condensed milk to make Brazilian chocolate truffles. Classic dishes also take center stage in a chapter featuring pillowy homemade gnocchi (yeah, you can do it!); chicken-and-mushroom marsala; and a pot pie whose biggest demand of you is a pie crust. We don’t forget about our vegetarians, with killer dishes that will fill you up with substance and with pride, such as zucchini “meat”balls, a vegan mac ’n’ cheese, and buffalo cauliflower that proves you don’t need to wing it. Any chapter called Best Ever is, well, the best ever—how could it not be with fried chicken drizzled with honey; super-chewy chocolate chip cookies; and three-ingredient ice cream (we promise—just three!). We also take you globetrotting with a chapter of around-the-world choices that bring far-flung flavors home; think homemade dumplings (you make the dough yourself—go you!); chicken tikka masala (the secret is heavy cream!); and bulgogi, a Korean dish that’s easier to make than pronounce (it’s bull-GOghee, in case you’re wondering). Trends are fine and all, but they have to hold their own, and ours do: a cheesecake with a crackling cereal crust is a keeper no matter what the year, and emoji fries are just so darn cute. Finally, you’ll flip for our collection of bombs and rings in which everything is either stuffed or circular, rounding out a book full of recipes you’re going to make again.
Now that’s what we call totally Tasty. Get ready to have a great time.
Chicken Satay Skewers
If you ever wondered how to make this pu pu platter fave, you’re in luck! It starts with a peanutty marinade that benefits from the zing of fresh hot chilies and ginger (you can sub in 1 teaspoon chili flakes and 2 teaspoons powdered ginger in a pinch). Though they’re great after two hours of marinating, an overnight soak gets you incredibly flavorful, tender chicken. Bonus: the reserved marinade gets boiled down with creamy coconut milk, creating a thick sauce that just might make double-dipping okay again.
3/4 cup creamy peanut butter
3/4 cup coconut milk
4 spring onions, roughly chopped
3 garlic cloves, peeled
2-inch piece of ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
Juice of 1 lime
8 boneless, skinless chicken thighs, diced
1/2 cup peanuts, chopped
1/2 cup coconut milk
Bamboo or wooden skewers
1. In a food processor, blend all the marinade ingredients into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
2. Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
3. Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15 to 20 minutes, until slightly dark brown on the edges and cooked throughout.
4. With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2 to 3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5 to 10 minutes.
5. Serve the chicken skewers with the sauce on the side.
- Publisher : Clarkson Potter; Illustrated edition (December 12, 2017)
- Language : English
- Hardcover : 192 pages
- ISBN-10 : 0525575642
- ISBN-13 : 978-0525575641
- Item Weight : 1.45 pounds
- Dimensions : 7.3 x 0.77 x 9.3 inches
- Best Sellers Rank: #33,480 in Books (See Top 100 in Books)
- Customer Reviews:
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I would NOT recommend this book to anyone who isn't good in the kitchen - there's no way you'll be able to play the guessing game with the ingredients. I also would NOT recommend this book to anyone in general, unless you're interested in playing Russian roulette with every recipe you try.
Update 01/29/18: the layout absolutely annoys the living crap out of me. All the desserts are scattered throughout the book. Meats & vegetables the same. It annoys me that I am returning this & canceling my preorder for their next book.
By Keiser on December 14, 2017