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    You are in: Home / Cookbooks / Cook's Illustrated/America's Test Kitchen (ATK)/Cook's Country
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    400 recipes in

    Cook's Illustrated/America's Test Kitchen (ATK)/Cook's Country

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    This is from America's Test Kitchen and while we don't make it the same twice in a row it is nice to have a base recipe to use our Mexican food leftovers

    Recipe #449944

    Found this Weight Watchers' friendly dish in America's Test Kitchen Light & Healthy (11 points). This dish is phenomenal

    Recipe #449276

    This recipe comes from Cook's Illustrated and absolutely delicious. The original recipe says prosciutto, but I used pancetta instead because it's hard to find thick prosciutto and because fresh sage is out of season in winter months, used dried sage. I used fresh rosemary as the original recipe because I have that in my yard year long.

    Recipe #448825

    These are delicious! Recipe courtesy of The America's Test Kitchen Family Baking Book. You can use old-fashioned rolled oats, but the bars will be more chewy. Make sure you cool the crust before you add the filling.

    Recipe #448810

    Recipe #448333

    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 love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan.

    Recipe #232922

    From Cook's Illustrated. When you frost the cake, the frosting should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the frosting, then use the refrigeration time to prepare, bake, and cool the cake. The toasted pecans are stirred into the frosting just before the cake is frosted to keep them from becoming soft and soggy.

    Recipe #422763

    I got this out of the Cooks Country Feb/March 2009 Magazine. Hubby and I loved it, both of us prefer the boneless style "wings". For the hot sauce, Cooks Country recommends Franks (which we used) over Tabasco. We served it with the standard Blue Cheese dressing (I made the Cooks Country version) and celery. Prep time is a total guess since I have not made this since last year. I can update it when I make it again (this weekend!).

    Recipe #448203

    From Cook's Illustrated. Sweet white wines such as Gewürztraminer, Riesling, and even white Zinfandel work especially well with this sauce. To obtain the best texture, be careful not to break up the meat too much when cooking it with the milk in step 4. With additional cooking and stirring, it will continue to break up.

    Recipe #352916

    3 Reviews |  By swissms

    I love the Molasses Clove Cookies from the Dancing Deer Bakery. I adapted the Molasses Spice Cookie recipe from Cook's Illustrated to create this recipe. Bake the cookies 1 sheet at a time. Remove the cookies from the oven when they still look slightly raw and underbaked.

    Recipe #359809

    10 Reviews |  By Roosie

    Haven't tried this- posted by request from my sister! From The Dessert Bible by Christopher Kimball (the guy from America's Test Kitchen). Just a classic eggless vanilla pudding.

    Recipe #103690

    This is from Cook's Illustrated (America's Test Kitchen) The Best Light Recipe. It's shockingly good. The sauce is also fantastic on fish tacos. EDIT: THIS RECIPE IS AN APPETIZER. It will not magically turn 2lbs of chicken into a full meal for 10 people. You may serve it as a main course, but please adjust your expectations or multiply the measurements. You will need thirty 6- or 8-inch bamboo (or wooden) skewers for this recipe. The cooking time will depend on the strength and type of your broiler. Under-the-oven drawer-style broilers tend to take a few minutes longer than in-oven-style broilers. A small clove of minced garlic (about 1/2 teaspoon) can be substituted for the garlic powder in the sauce, if desired.

    Recipe #241322

    This is a classic New York treat, found in just about every bakery in the city. The cookie is flavored with lemon and vanilla, and the cookies are glazed with half-white and half-chocolate icing, which dries to a slightly hard finish. If you do not have cake flour, you can use 7/8 cup all-purpose flour plus 2 tbsp cornstarch for each cup of cake flour. This recipe is adapted from the America's Test Kitchen Family Baking Book by Caroline Russock at Serious Eats. http://bit.ly/6aToYv

    Recipe #404887

    The sauce is amazing, all the girls in my office have cooked this recipe and we all agree it is by far one of our favorites! This recipe puts a full meal on the table using only one pan and 30 minutes of your time. America's Test Kitchen Cookbook.

    Recipe #166100

    This is the best baked ziti I have ever tried...and I have tried a lot. This is from the March 2009 issue of Cook's Illustrated and has been thoroughly tested by them.

    Recipe #354885

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