Food editor Kelly Brant’s dinner challenge was a tall order.
The goal: Without relying heavily on packaged and heat-and-serve foods, create six main dishes (give the cook a break and go out or order in for the seventh) that need only a salad, some bread or a green vegetable to round out the meal.
The catch: Each recipe can’t use more than six ingredients and must be ready in 60 minutes or sooner.
She started timing as soon as she stepped into the kitchen and stopped timing when dinner hit the table. She left the timer on when foraging in the fridge and rifling through the pantry.
Did she succeed?
For details, read Wednesday’s Arkansas Democrat-Gazette Style.