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Index
HOW TO USE THIS BOOK
INTRODUCTION
A WORD ABOUT INGREDIENTS
THE KITCHEN EXPRESS PANTRY
MORE WAYS TO NAVIGATE KITCHEN EXPRESS
SUMMER
FALL
WINTER
SPRING
KITCHEN EXPRESS MENUS
OVEN TEMPERATURE EQUIVALENCIES
ACKNOWLEDGMENTS
Wild Mushroom Crostini
Snap Peas with Walnuts and Roquefort
Seared Fish with Lettuce Leaves
Garlic-Ginger Shrimp
Mark’s Famous Spicy Shrimp
Carne Cruda
Herbed Fresh Cheese Patties
Sausage and Grape Bruschetta
Black and Blue Tuna
Grilled Watermelon and Shrimp Skewers
Crab Cake Burger
Egg and Carrot Cake with Soy
White Bean Toasts
Figs in a Blanket
West Indian Pork Kebabs
Quick Cassoulet
Tofu with Pineapple and Red Peppers
Seafood Couscous
Fish with Edamame Pesto
Chicken with Chinese Long Beans and Lemongrass
Grilled Chicken Paillards with Endive and Radicchio
Hot-and-Sour Beef and Okra Stir-fry
Flatbread Pizza with Figs, Goat Cheese, and Balsamic
Butter Beans with Prosciutto and Mushrooms
Eggplant Rolls
Eggs ’n’ Capers
Pancetta and Spinach Frittata
Japanese Egg Crepes
Bacon, Eggs, and Grits
Eggs in a Hole with ’Shrooms
Leek, Sun-Dried Tomato, and Goat Cheese Frittata
Fried Eggs with Lemon and Chervil
Mixed Herb Omelet
Chilaquiles
Hangtown Fry
Blueberry Pancakes
Muesli with Raspberries
Matzo Brei with Cherries
Tomato, Goat Cheese, and Basil Strata
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