by Sybil PrattJanuary, 2006
Every day with Rachael Ray
You can peruse, choose or start at day one with a Top Drawer Dinner that includes Scallion Fritters and Creamy Parmesan-Peppercorn Spinach and cook your way through the year to a big bowl of Christmas Pasta made with veal, beef, sausage, red wine and lots of garlic. Ray uses master recipes and their tasty spin-offs to wonderful advantage. For instance, Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf easily converts to Balsamic-Glazed Chicken and Balsamic-Glazed Swordfish with equally interesting variations on the pilaf.
She guides you through every step with reassuring, encouraging precision and, because the recipes are not arranged in the conventional way, you'll find groupings romantic dinners, good for a crowd, super fast supper, etc. that allow for a quick pick and a year of dazzling dining.