conversations.from: human
conversations.value: What is a description for a book titled Simple Weeknight Favorites about Test, America&#8217;s, Boston with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America&#8217;s Test the author, a 2,500-square-foot kitchen located just outside Boston. It is the home of&#160;Cook&#8217;s Illustrated&#160;magazine and&#160;Cook&#8217;s Country&#160;magazine, the public television cooking shows&#160;America&#8217;s Test the author&#160;and&#160;Cook&#8217;s Country from America&#8217;s Test the author,&#160;America&#8217;s Test the author Radio, and the online America&#8217;s Test the author Cooking School.
conversations.from: human
conversations.value: What is the first four paragraphs for this book?
conversations.from: assistant
conversations.value: Simple Weeknight Favorites
  Peel parsnips and trim off ends, then cut crosswise into 2- to 3-inch lengths. To ensure even cooking, cut larger end sections into smaller pieces to match size of others. Make sure to cut out bitter core found in very large parsnips.
  When a recipe calls for dry white wine, it's tempting to grab whatever open bottle is in the fridge. We have found that only Sauvignon Blanc consistently boils down to a "clean" yet sufficiently acidic flavor that meshes nicely with a variety of ingredients in savory recipes. Vermouth can be an acceptable substitute in certain recipes. Never buy supermarket cooking wine, which has added sodium and a vinegary flavor.
  Bring 2 cups water and 2 cups milk to boil in large saucepan. Slowly whisk in 1 cup instant polenta. Cook, stirring constantly, until polenta is thickened, about 3 minutes. Stir in ¾ cup grated Parmesan cheese and season with salt and pepper to taste. Serves 4.
  Combine 1 pound broccoli florets and ¼ cup water in large bowl. Cover and microwave until broccoli is bright green and tender, about 4 minutes. Melt 2 tablespoons unsalted butter in small saucepan over medium heat. Whisk in 1 tablespoon lemon juice. Drain broccoli, toss with lemon butter, and season with salt and pepper to taste. Serves 4.
conversations.from: human
conversations.value: What is five more paragraphs?
conversations.from: assistant
conversations.value: You may have noticed scallops labeled as "dry," but what exactly does this mean? Some scallops are dipped in a phosphate-water mixture to extend their shelf life; these are known as "wet" scallops. Dry scallops taste fresher and develop a better crust when browned since they aren't pumped full of water, so they're always our top choice. When you are at the market, remember that unprocessed (dry) scallops have a natural ivory or pinkish hue rather than the stark white of wet scallops.
  There are several styles of chorizo sausage, the two most common being Spanish and Mexican. Spanish (top) is generally sold cured and cooked. Its smoky flavor comes from smoked paprika, and it can be sweet or hot. Mexican chorizo (bottom) is almost always sold raw. Chili powder gives it a spicy, coffeelike flavor. The two styles are not interchangeable; Spanish chorizo is eaten as is or stirred into dishes like paella or tortilla española, while Mexican chorizo is typically removed from its casing and cooked like ground meat.
  These legumes, the size of a standard garden pea, are native to Africa, making them a good fit for this Caribbean-inspired recipe. Pigeon peas, which are also popular in the American South, can be found dried, fresh, frozen, and canned in most supermarkets, and you'll also find them in Latin American and Indian markets.
  Combine one 10-ounce box plain couscous (about 1½ cups), 1/3 cup chopped dried apricots, and 1 teaspoon salt in medium bowl. Pour 2 cups boiling water over mixture, add 1 tablespoon extra-virgin olive oil, and stir to combine. Cover bowl tightly with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork, stir in ½ cup chopped fresh cilantro, and season with salt and pepper to taste. Serves 4.
  As an affordable meatless source of lean protein, beans have long been a staple on the vegetarian shopping list. While we believe dried beans offer superior flavor and texture, they require presoaking and long cooking times—not a good option for the weeknight table. Canned beans are the convenient alternative, and we've had plenty of success using them in a variety of recipes. However, flavor and texture can vary widely from brand to brand, so for the best results, stick with our favorite staple varieties, as listed here, when possible.
conversations.from: human
conversations.value: What is the last five paragraphs? Start with the sentence 'Some say cooking is a science and an art'.
conversations.from: assistant
conversations.value: Some say cooking is a science and an art. We would say that geography has a hand in it, too. Flour milled in the United Kingdom and elsewhere will feel and taste different from flour milled in the United States. So, while we cannot promise that the loaf of bread you bake in Canada or England will taste the same as a loaf baked in the States, we can offer guidelines for converting weights and measures. We also recommend that you rely on your instincts when making our recipes. Refer to the visual cues provided. If the bread dough hasn't "come together in a ball," as described, you may need to add more flour—even if the recipe doesn't tell you so. You be the judge.
  Baking is an exacting science. Because measuring by weight is far more accurate than measuring by volume, and thus more likely to achieve reliable results, in our recipes we provide ounce measures in addition to cup measures for many ingredients. Refer to the chart below to convert these measures into grams.
  We include doneness temperatures in many of our recipes, such as those for poultry, meat, and bread. We recommend an instant-read thermometer for the job. Refer to the table above to convert Fahrenheit degrees to Celsius. Or, for temperatures not represented in the chart, use this simple formula:
  Subtract 32 degrees from the Fahrenheit reading, then divide the result by 1.8 to find the Celsius reading.
  Soups & Stews | Salads | Poultry | Beef | Pork | Seafood | Vegetarian Entrées | Pasta & Risotto | Fire Up the Grill | Pizzas & Sandwiches | Stir-Fries, Curries & Asian Noodles