Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Cook's Illustrated/America's Test Kitchen
    Lost? Site Map

    100 recipes in

    Cook's Illustrated/America's Test Kitchen

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    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

    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

    Adapted from Cook's Illustrated

    Recipe #148580

    Based on a recipe from America's Test Kitchen on PBS. Don't use 99% fat-free ground turkey BREAST; it'll come out like eating styrofoam pellets. The original called for 10 curly-edged lasagna noodles, broken into 2" pieces, but I find the rotini easier to eat.

    Recipe #161876

    I based this on Cook's Illustrated magazine's Key Lime Bars, but substituted Jell-O Instant Sugar-Free Lemon Pudding to lower the sugar content. You could substitute any flavor pudding you like, and leave out the lemon zest.

    Recipe #223283

    Courtesy Cook's Illustrated Magazine. Oatmeal-Raisin Scones: substitute 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins. Ginger Scones: substitute 1/2 cup chopped crystallized ginger for currants.

    Recipe #244032

    from Cook's Country Magazine

    Recipe #251617

    A modern rendition of a 17th century French classic. From Cook's Illustrated Magazine. Serve with boiled potatoes, buttered noodles or steamed rice.

    Recipe #256945

    From Cook's Illustrated Magazine. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken or steak (especially filet mignon).

    Recipe #303152

    From Cook's Illustrated. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken, or on steaks (especially filet mignon).

    Recipe #303156

    After a recipe from Cook's Illustrated.

    Recipe #303251

    After a Cook's Illustrated recipe, Sept 1997. Dried cranberries or chopped dried apricots can substitute for the cherries. To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.

    Recipe #303252

    From Cook's Illustrated. Serve with recipe #303303. Equally good on grilled chicken or steak (especially filet mignon).

    Recipe #303257

    From Cook's Illustrated magazine. Serve with recipe #303257, recipe #303156, or recipe #303152. Nutrition information does not include sauce.

    Recipe #303303

    Recipe from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes.

    Recipe #318680

    A lighter crust for a traditional pizza from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes.

    Recipe #318683

    From "Cook's Country by America's Test Kitchen," episode 101 "Forgotten Cakes." This is their version of the original Blackout Cake, made at the sadly now-closed Ebinger's Bakery in Brooklyn, NY.

    Recipe #327729

    From "Cook's Country by America's Test Kitchen," episode 101, "Forgotten Cakes." A homemade version of the 1960's Jell-O classic. If you don't use strawberry-flavored gelatin, the color will be wrong...

    Recipe #327737

    "Cook's Country by America's Test Kitchen," episode 102, "Sunday Dinner."

    Recipe #329073

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    Apple Butter

    By Traci & Jeff Poole1

    11 Reviews

    pic of Rhubarb Squares

    Rhubarb Squares

    By Kevin Kirkland

    46 Reviews

    More cookbooks from DrGaellon:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites