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    You are in: Home / Cookbooks / Cook's Illustrated/America's Test Kitchen
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    100 recipes in

    Cook's Illustrated/America's Test Kitchen

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    Adapted from Cook's Illustrated, Dec 2008

    Recipe #329537

    From Cook's Illustrated, Dec 2008. Use a chuck eye roast (RZ doesn't recognize this cut). Do not use hot, half-sharp or Spanish paprika; if you can, mail-order your sweet paprika and use a fresh container. Cook's Illustrated prefers The Spice House. The stew can be prepared up to 2 days ahead; do not add the optional sour cream until after reheating. Remove the hardened fat and add water to thin it. (I like to add about 1/2 lb of button mushrooms, quartered, with the carrots and beef, but that wasn't in the original CI recipe.)

    Recipe #329539

    Adapted from a recipe in Cook's Illustrated Magazine, 1996.

    Recipe #330555

    "Cook's Country from America's Test Kitchen," episode 103, "Feeding a Crowd, Italian-Style"

    Recipe #330646

    "Cook's Country from America's Test Kitchen," episode 103, "Feeding a Crowd, Italian-Style". Recipe calls for "Country-style pork spareribs" but RZ did not have nutritional data for them entered that way. Make sure you use country-style ribs; baby backs don't add much flavor and will be dry.

    Recipe #330654

    From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper."

    Recipe #331846

    From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." Specially designed to stand up to the strong smoky flavor of Lexington, NC barbecue.

    Recipe #331943

    From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." This is a North Carolina style barbecue, using a vinegar-based sauce. Boston butt is the preferred cut because of the higher fat content.

    Recipe #331947

    From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper." Boston butt is preferred for this long, slow cooking because of the fat content.

    Recipe #331960

    From Cook's Illustrated magazine, January 2000.

    Recipe #332572

    From Cook's Illustrated magazine, Jan 2000.

    Recipe #332647

    From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."

    Recipe #334054

    From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic." Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same.

    Recipe #334071

    From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." For best results, use recipe #335191 (from the same episode). If it lasts, pie will hold in refrigerator 3-4 days, well-wrapped.

    Recipe #335108

    From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." The secret to preserve flakiness (based on rugelach dough) is cream cheese. The cream cheese makes the dough dense enough not to need a filler while blind baking, so no pie weights needed!

    Recipe #335191

    From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites." ATK recommends top sirloin steak for indoor broiling. If price is no object, they recommend rib-eye or New York strip steaks.

    Recipe #337165

    From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites."

    Recipe #337166

    From "Cook's Country From America's Test Kitchen," episode 109, "Barbecued Chicken." If using chicken breasts, cut them in half so they cook faster. The test kitchen likes Bull's Eye barbecue sauce.

    Recipe #338857

    From "Cook's Country From America's Test Kitchen," episode 109, "Barbecued Chicken." Use a young cheddar; an aged cheddar will break the sauce.

    Recipe #338859

    From "Cook's Country from America's Test Kitchen," episode 110, "Regional Chops." Be sure your chops are truly thick cut, at least 2" thick and evenly butchered. Be sure to use blade chops; other kinds of chops will not have enough fat to stand up to the long cooking.

    Recipe #339998

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