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    You are in: Home / Cookbooks / Cook's Illustrated
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    68 recipes in

    Cook's Illustrated

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    I have yet to try a recipe from the Food Gods that are Cook's Illustrated that I didn't care for and this one fails to disappoint as well. The method here requires slower cooking than the usual stir-fry in order to allow the aromatics to permeate the oil. It should be noted that my version had some ingredients substituted with what I could find: jalapenos for the Thai chilies (I know...what was I thinking?) and Italian basil for what C.I. recommends; "hot basil". I'm not even sure what that is, but apparently it has a "robust texture that can stand up to prolonged cooking". Anyway, it was still delicious with my substitutions! Times are estimated.

    Recipe #403690

    From the Cook's Illustrated website: Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.

    Recipe #336242

    If you want crispy skin, this is the recipe for you. This is a slight modification on a wonderful recipe for pan fried chicken from Cooks Illustrated. The chicken ends up with a wonderful crispy skin and it only takes 30 minutes to cook.

    Recipe #418977

    My sister-in-law told me about this version of green bean casserole. This is a great recipe made with fresh ingredients!

    Recipe #201819

    They did a contemporary version of it. I'm curious to try it. Serve with injera or on rice or noodles. Times are total guesses. Cooking time will depend on whether you are using dark or white meat, as the latter cooks alot more quickly than the former. CI said this only serves 4; they gotta be kidding, right? One pound per person?

    Recipe #370238

    This is different from other Forfar Bridies (or Meat and Onion Turnovers) because it has lamb, beer and dry mustard, I use beef because my husband doesn't like lamb. I intend to use about 1/4 tsp Marmite instead of additional salt so that the filling is even more savory. I used Pillsbury premade crust and skipped the egg wash. I made two sizes of bridies: the 3-inch ones were the best IMO.irst anyway.

    Recipe #370004

    I'll make this for my 84 year old dad who is a cream pie fan. The crust sounds delicious!

    Recipe #320303

    I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.

    Recipe #333665

    This is pretty authentic

    Recipe #407651

    This is simple enough. If you have the time, try cooking pinto beans from dried using my Cooked Dried Beans (Recipe #354834). Use for dinner as a side or for breakfast burritos. Check the liquid (water or broth); you may need a little more than the original measurement.

    Recipe #406946

    What makes this recipe stellar is three things: 1) the low amount of oil compared to other recipes, 2) preheating the baking sheet, and 3) adding the vinegar and honey after the beets and carrots have been heated. It makes for a simple and yummy recipe.

    Recipe #418980

    From the Sept/Oct 2009 issue. Cooks Illustrated suggests that a non-premium vodka, such as Smirnoffs, is just fine. According to their tests, this ratio outperformed commercial vanilla extracts.

    Recipe #383722

    This is my version of a passed down family recipe that was voted best grilled chicken in Houston. I also used a little brining help from a great blog, Culinary Disasters. I am an amateur griller so Cooks illustrated helped me with the grilling techniques. For one of my first bbq chicken feasts, I did pretty well. My family LOVES it! For a newbie cook like me, I really enjoyed impressing everyone with crispy golden skin, juicy meat, and a lot of layers of flavor.

    Recipe #308398

    Very tasty coating is worth the messy fingers! from Sept./Oct. 2008

    Recipe #415473

    I was surprised that I couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.

    Recipe #354834

    8 Reviews |  By AmyZoe

    This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic.

    Recipe #384887

    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

    This was yummy! I wanted to try something new and decided on this and was glad I did. Cook's Illustrated/America's Test Kitchen seldom ever lets me down. I served this over large croutons I made from stale bread I had in the freezer by cutting it into large cubes and toasting/drying it out in the oven.

    Recipe #407680

    From America's Test Kitchen, the only muffin recipe you'll ever need! A master muffin recipe with suggested variations (see directions below) or you can make up your own. For your own combos, use1 1/2 cups for single add-in (e.g. dried blueberries) but 1 cup each for 2 add-ins (chocolate chips and dried cherries). If you're short on time, you can simply melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon. Recipe makes 12 large, 18 medium, and 4 dozen mini muffins or 4 mini quick-bread loaves (bake at 350 F for 45 min).

    Recipe #409607

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