EASY EVERYDAY RECIPES FROMAmerica’s favorite food bloggers.

steamykitchen

simplyrecipes

kath eats

gluten-freegirl

recipegirl

recipegirl

matt bites

Delicious Made Easy

weeknight

meals

pickypalate

weelicious

kath eats

With recipes from these featured contributors:

• Andrea Meyers AndreasRecipes.com

• Catherine McCordWeelicious.com

• Christy Jordan SouthernPlate.com

• Diane Cu and Todd PorterWhiteOnRiceCouple.com

• Elise BauerSimplyRecipes.com

• Jaden HairSteamyKitchen.com

• Jenny Flake Picky-Palate.com

• Julie Van Rosendaal DinnerWithJulie.com

• Kate Jones OurBestBites.com

• Kath Younger KathEats.com

• Laura Levy LaurasBestRecipes.com

• Lori Lange RecipeGirl.com

• Marc Matsumoto NoRecipes.com and

WanderingCook.com

• Matt Armendariz MattBites.com

• Rachel Rappaport CoconutLime.blogspot.com

• Sara Wells OurBestBites.com

• Shauna James Ahern and Daniel AhernGlutenFreeGirl.com

With recipes from these featured contributors:

32

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Preheat the oven to 400°F. Season the chicken with salt and pepper. Heat the

oil in a large skillet over medium-high heat until the oil shimmers and begins

to smoke slightly. Place the chicken in the skillet, skin side down. Sear until

golden-brown, 4 to 5 minutes per side. Remove the chicken from the skil-

let and place in a roasting pan. Roast in the oven on the center rack until the

chicken is cooked, 30 minutes.

While the chicken is roasting, drain all but 1 tablespoon of fat from the pan.

Add the onion and cook over medium-high heat until the onion is softened,

about 5 minutes. Add the ginger and cook for 1 minute, then add the man-

goes, water, vinegar, garlic, raisins, mustard seeds, and red pepper flakes and

stir. Bring the sauce to a simmer and reduce the heat to low. Cover, cook for

10 minutes, and remove the chutney from the heat. Remove the chicken from

the oven and serve with the mango chutney sauce and hot cooked rice and

peas, if desired.

2 pounds chicken thighs with skin

and bones, trimmed of excess

fat

Salt and freshly ground black

pepper

1 tablespoon olive oil

1 medium onion, chopped

1 tablespoon chopped fresh or

candied ginger

2 ripe but firm mangoes, peeled

and cubed into 1⁄2-inch pieces

1⁄2 cup water

1⁄4 cup distilled white vinegar

1⁄4 cup sugar

1 garlic clove, minced

2 teaspoons chopped raisins

1⁄2 teaspoon yellow mustard seeds

1⁄4 teaspoon red pepper flakes

Hot cooked rice (optional)

Cooked peas (optional)

This bright and flavorful dish is simple to make, but looks and tastes as

though you spent all day in the kitchen. The sweet tang of the chutney

complements the dark and juicy thigh meat; try serving it alongside hot

cooked rice and bright green peas to make the flavors and colors pop

even more. This dish also keeps well, so you can make it ahead and

reheat for guests. Serves 4

Roasted Chicken Thighs with Mango

Chutney Sauce by Elise Bauer, simplyrecipes.com

• Rachel RappaportCoconutLime.blogspot.com

hauna James Ahern 204

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Make It easy:

A few minutes before the noodles have finished cooking, place 2

cups ice by the sink for your ice bath. To chill the noodles quickly,

use your hands to gently stir the ice into the noodles.

Cook the noodles according to the package instructions. Drain the noodles in

a colander and rinse with cold water. Chill the noodles in an ice bath until very

cold and drain well.

Place the noodles on 4 plates or in 4 bowls. Divide the soba sauce into 4 shal-

low bowls or teacups. Serve the scallions, ginger, and wasabi paste alongside.

To eat this dish, add some scallion, ginger, and wasabi to the dipping sauce,

to taste. Dip the noodles into the sauce and eat. Garnish the noodles with

sesame seeds, if desired.

1 pound dry soba noodles

2 cups soba dipping sauce

1 bunch scallions, thinly sliced

lengthwise

1 tablespoon finely grated fresh

ginger

1 tablespoon wasabi paste

Sesame seeds, for garnish

(optional)

Soba noodles are a popular Japanese pasta made from buckwheat,

which contains protein, magnesium, and potassium. The noodles can

be served chilled with dipping sauce, as they are here, or in a hot

broth. This dish incorporates soba dipping sauce (known as mentsuyu

in Japanese and found in Asian markets), fresh scallions, and fresh

ginger, and it’s fun to eat! Serves 4

Chilled Soba Noodles by Jaden Hair, steamykitchen.com

32

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Preheat the oven to 400°F. Season the chicken with salt and pepper. Heat the

oil in a large skillet over medium-high heat until the oil shimmers and begins

to smoke slightly. Place the chicken in the skillet, skin side down. Sear until

golden-brown, 4 to 5 minutes per side. Remove the chicken from the skil-

let and place in a roasting pan. Roast in the oven on the center rack until the

chicken is cooked, 30 minutes.

While the chicken is roasting, drain all but 1 tablespoon of fat from the pan.

Add the onion and cook over medium-high heat until the onion is softened,

about 5 minutes. Add the ginger and cook for 1 minute, then add the man-

goes, water, vinegar, garlic, raisins, mustard seeds, and red pepper flakes and

stir. Bring the sauce to a simmer and reduce the heat to low. Cover, cook for

10 minutes, and remove the chutney from the heat. Remove the chicken from

the oven and serve with the mango chutney sauce and hot cooked rice and

peas, if desired.

2 pounds chicken thighs with skin

and bones, trimmed of excess

fat

Salt and freshly ground black

pepper

1 tablespoon olive oil

1 medium onion, chopped

1 tablespoon chopped fresh or

candied ginger

2 ripe but firm mangoes, peeled

and cubed into 1⁄2-inch pieces

1⁄2 cup water

1⁄4 cup distilled white vinegar

1⁄4 cup sugar

1 garlic clove, minced

2 teaspoons chopped raisins

1⁄2 teaspoon yellow mustard seeds

1⁄4 teaspoon red pepper flakes

Hot cooked rice (optional)

Cooked peas (optional)

This bright and flavorful dish is simple to make, but looks and tastes as

though you spent all day in the kitchen. The sweet tang of the chutney

complements the dark and juicy thigh meat; try serving it alongside hot

cooked rice and bright green peas to make the flavors and colors pop

even more. This dish also keeps well, so you can make it ahead and

reheat for guests. Serves 4

Roasted Chicken Thighs with Mango

Chutney Sauce by Elise Bauer, simplyrecipes.com

204

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Make It easy:

A few minutes before the noodles have finished cooking, place 2

cups ice by the sink for your ice bath. To chill the noodles quickly,

use your hands to gently stir the ice into the noodles.

Cook the noodles according to the package instructions. Drain the noodles in

a colander and rinse with cold water. Chill the noodles in an ice bath until very

cold and drain well.

Place the noodles on 4 plates or in 4 bowls. Divide the soba sauce into 4 shal-

low bowls or teacups. Serve the scallions, ginger, and wasabi paste alongside.

To eat this dish, add some scallion, ginger, and wasabi to the dipping sauce,

to taste. Dip the noodles into the sauce and eat. Garnish the noodles with

sesame seeds, if desired.

1 pound dry soba noodles

2 cups soba dipping sauce

1 bunch scallions, thinly sliced

lengthwise

1 tablespoon finely grated fresh

ginger

1 tablespoon wasabi paste

Sesame seeds, for garnish

(optional)

Soba noodles are a popular Japanese pasta made from buckwheat,

which contains protein, magnesium, and potassium. The noodles can

be served chilled with dipping sauce, as they are here, or in a hot

broth. This dish incorporates soba dipping sauce (known as mentsuyu

in Japanese and found in Asian markets), fresh scallions, and fresh

ginger, and it’s fun to eat! Serves 4

Chilled Soba Noodles by Jaden Hair, steamykitchen.com

One of the country’s fastest growing cooking websites, Good Bite has a simple mission—to bring together the Internet’s best food bloggers and give

them a platform to showcase delicious, everyday recipes in short, entertaining videos. Now, Good Bite Weeknight Meals compiles 120 recipes for quick and delicious family din-ners from the site’s most popular contributors. With recipes from well-known bloggers like Jaden Hair from the Steamy Kitchen and Catherine McCord of Weelicious—along with mouthwatering full-color photographs from Matt Armendariz of Matt Bites—Good Bite Weeknight Meals brings the blog world’s very best into the home kitchen.

Good Bite (GoodBite.com) is a website dedicated to making

cooking easy and fun, while saving home cooks time and money in

the kitchen. Featuring recipes and videos from the country’s most

popular food bloggers, Good Bite is the perfect online destination

for kitchen inspiration and hands-on cooking guidance.

steamykitchen

simplyrecipes

kath eats

gluten-freegirl

recipegirl

recipegirl

matt bites

Delicious Made Easy

weeknight

meals

pickypalate

weelicious

kath eats

Hardcover • 978-0-470-91658-28 x 9 • 272 pages

120 recipes • 50 color photosIn stores September 20

For media inquiries, visit www.wiley.com/go/press.

Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. Good Bite is a trademark of Good Bite, LLC.

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representative or call 1-800-225-5945.

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