dear cooks,

Wait! Don't call for takeout! Rachael Ray, queen of delish dishes made in 30 minutes or less, has created a deck of more than 50 recipe cards that let you make your own takeout—fun, fast meals including Thai, Chinese, cheeseburgers, Tex Mex, and more. Each card has a shopping list so you can carry it with you to the grocery store, then bring it back home and prop it up on the counter to follow the recipe for a quick, tasty, takeout-style dinner for less money than you'd spend ordering in. Cardboard carry-out containers not included.

Craft of Cooking

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From Tom Colicchio, chef/co-owner of New York's acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York's Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America...

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Ginger-Soy Chicken on Shredded Lettuce

Makes 4 Servings

Here's a low-carb-lover's delight! Have two servings—it's good for you!

• 3 tablespoons vegetable oil
• 1¼ pounds chicken breast cutlets, cut into thin strips
• Salt and coarse black pepper
• 2-inch piece of fresh ginger, peeled and minced
• 4 large garlic cloves, chopped
• ½ teaspoon crushed red pepper flakes
• 6 scallions, cut into 2-inch lengths, then cut lengthwise into thin matchsticks
• ¼ cup tamari (aged soy sauce)
• 3 tablespoons honey
• 1 head of iceberg lettuce, core removed, shredded

Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken. Remove the pan from the heat. Cover a platter with shredded lettuce, top with the chicken, and serve.

Variation: Thai Chicken, Pork, or Shrimp with Basil

It's amazing how different the master recipe above tastes with the addition of the peppers and basil. To make it even more different, make one of the swaps below.

Makes 4 Servings

• Swap 6 ¼-inch-thick pork loin chops, cut into thin strips, or 1½ pounds medium shrimp, peeled, deveined, and tails removed, for the chicken cutlets
• Add 1 red bell pepper, cored, seeded, and quartered, and 20 thinly sliced fresh basil leaves, torn or shredded

Stir-fry the chicken, pork, or shrimp as directed in the master recipe. Add the bell peppers to the pan when you add the ginger and garlic. Add the basil when you remove the stir-fry from the heat. Toss to wilt and combine. Serve over the shredded lettuce.