642923 Fri Aug 07 19:02:06 -0700 2009 161 31 Home Cooking 0 4927564 I own "The New Best Recipe" cookbook, "The Best of America's Test Kitchen" 2007, and "Restaurant Favorites at Home" from Cook's Illustrated and have had amazing results with many of these recipes and have also had a few that were good, but not the best. I am curious what recipes you have tried by Cooks Illustrated and what ones weren't so good. I have gotten some of my best recipes and ideas from Cook's Illustrated so lets make a list for those of us that want to make only the best of the best from these books. Here are some of my favs: -Black Bean Soup, p. 63 in The New Best Recipe, this is the best black bean soup I have ever eaten!! It may even be one of the best soups I have ever eaten. -Hearty Meat Lasagna, p. 282 in TNBR, my hubby and I LOVED this recipe and lasagna is one of our favorite things -Chicken Stock p. 32 TNBR, this the only stock I have ever made, but it was VERY simple and tasted amazing. -Wilted spinach Salad, p. 88 in TNBR, positively addicting. Had to eat it all in one sitting. -Mayonnaise, p 76 in TNBR, my eldest daughter is allergic to egg whites so we do the hand mix version and it is very easy and good. She loves it. -Classic Roast Turkey and gravy, p 360 TNBR, Excellent flavor but very difficult to make. We did make 2 that year though so if I make it again we will only do 1 bird. The gravy is amazing, tastes like one from a fine, gourmet restaurant. -Beef Chili with Kidney Beans, p 443 in TNBR, WOW! Excellent! I have made this over and over, and my hubby and kids love it! I serve with Tortilla chips lining the bowl, shredded cheese, fresh avocado, fresh cilantro, chopped green onion, fresh lime, and sour cream. It is comfort in a bowl! -Roasted carrots, p. 150 in TNBR, excellent. -Broccoli Rabe, p. 142 in TNBR, Very good, and hubby loved it! Yew York Cheese Cake, p. 868 in TNBR, my first time making Cheese Cake, and I did it for my hubby's b-day a couple years ago since it is his favorite desert. It tasted great, I was surprised by how well it turned out because I have always heard that most people have to make Cheese Cake several times to get it right. He loved it! -Thick and Chewy Gingerbread Cookies, p. 796, TNBR mmmm, very yummy! -Basic Omlet, p. 636 in TNBR, the best basic omlet recipe ever! I of course come up with my own fillings though ... and sometimes I do add an extra egg for my hubby. -Ranch Dressing, p 78 in TNBR. I loved it and have made it 3 times now. -Chunky Guacamole, I don't really like to follow a recipe for mine, but I learned how to handle my avocados better from their tips. -Pasta and Quick Tomato Sauce, p 245 TNBR I love this recipe! It is SO easy and good. I usually make mine with fresh sage sausage and top with Parmesan cheese. -Flaky Buttermilk Biscuits, p. 82 in The Best of America's test Kitchen 07, these truly were as good as the best biscuits I have had made professionally. So flaky and delicious. This is a comfort food! -Slow Cooker Bolognese Sauce, p. 125 in The Best of America's Test Kitchen 07, Excellent with a few modifications to the sauce. The slow cooker really does not cook it down very well, so i had to put mine in the oven to cook down and the end result was the best bolognese sauce I have ever had. Of course with the use of Hawaiian sea salt, my secret to good pasta. -Chicken Kiev, p. 181 in The Best of America's Test Kitchen 07, I love this!! -Maple Sausage and Waffle Breakfast Casserole, p. 75 in The Best of America's Test Kitchen 07. It makes me want to drool to think of this. It was that good! Mmmmm! Another comfort food recipe. Now for the good recipes I have made that aren't quite the "best": -Chewy Oatmeal-Raisin cookies p. 782 in TNBR, Very good, and some may consider to be the best, but my taste buds just don't think so. I love cinnamon in mine and they don't like cinnamon in their cookies. Also they were too sweet. for me. The texture was amazing though. definitely thick and chewy! -Eggplant Parmesan, p. 166 in TNBR. Excellent but not the best I have ever eaten. -Hearty lentil soup, p. 56, in TNBR, good, but I like my vegan recipe for the Crock Pot better. -Cream of Tomato Soup, p. 46 in TNBR. Excellent, but not the best. Definitely too much work! -American Sandwich Bread, p. 725 in TNBR. Maybe it was me, but it didn't turn out very good. -Chicken Caesar Salad, p. 110 in TNBR, Good, but not the best. -Hummus, p. 13 in TNBR. Great, but I like mine with cumin and a bit more garlic. Good basic recipe though. -Light Cream of Broccoli Soup, p. 29 in The Best of America's Test Kitchen 07, good, but not the best. If I think of more I will add. -Melissa Patterson Fri Aug 07 19:02:06 -0700 2009 1081227 DishDelish 1 4927606 I don't have my CI books handy, but a couple recipes I make over and over again are the Puttanecsa sauce, the cream biscuits, and the pzza bianco (I think that's a 2009 magazine recipe, not in any of the books yet). Fri Aug 07 19:22:00 -0700 2009 4927564 124908 jeanmarieok 2 4927637 The magazine suggestions are helpful too. This is good to know. ;) I need to get myself a subscription. Fri Aug 07 19:33:07 -0700 2009 4927606 1081227 DishDelish 3 4930195 I enjoy subscribing online - get to see each issue plus a huge amount of recipes and techniques. It's 19.95 (I think) for a year. Sun Aug 09 05:56:59 -0700 2009 4927637 253735 bayoucook 4 4934006 I've been thinking about getting a subscription. =) Mon Aug 10 13:39:33 -0700 2009 4930195 1081227 DishDelish 1 4927631 I never make any other chocolate chip cookie. Thick and Chewy Chocolate Chip Cookies, February, 1996. ! cup choc chips, 1 cup barely chopped walnuts or pecans. I use dark brown sugar, not the alternate light; makes for an even chewier cookie. Fri Aug 07 19:30:02 -0700 2009 4927564 11407 JoanN 2 4927649 I have this in my cookbook. =) I'll have to compare it to my double tree recipe now. Fri Aug 07 19:35:43 -0700 2009 4927631 1081227 DishDelish 2 5125970 I agree!! But I buy a trader joes pound plus bar of chocolate and whack it into really big chunks and then round up the recipe to 1/5-2 c. chunks. By far my most successful baking endeavor ever. Fri Oct 23 13:32:53 -0700 2009 4927631 15819 sholli 1 4927832 From a magazine the Beef Carbonade. My SO will eat so much that I've thought about doubling so that I get enough leftovers. Fri Aug 07 21:43:40 -0700 2009 4927564 215278 corneygirl 1 4928018 I forget the exact name, but it was published in the mag a few years ago, a chocolate Bundt cake that says to bloom cocoa powder in hot water (or possibly hot coffee) and also directed one to grease the pan with oil and cocoa powder to prevent a white film from marring the surface. It generated a lot of messy bowls and utensils but the cake was splendid. There was also a lemon curd tart from a free sample issue. Probably a decade ago! Sat Aug 08 02:33:26 -0700 2009 4927564 67436 stilton 1 4928581 I found a copy of that Maple Sausage and Waffle Breakfast Casserole on line. Looks like a strata made with waffles, but it's supposed to be lighter and airier. Is that right? And it looks like it calls for frozen waffles? Do those work ok with it? Can you tell they were frozen? I suppose you could substitute homemade? What do you think? Sat Aug 08 09:52:00 -0700 2009 4927564 123744 karykat 2 4929073 I don't know. I actually bought some whole wheat frozen Eggo waffles that tasted great! =) Homemade may or may not work but if you try it let me know. My book says that they conducted a study on the best tasting waffle though, and Eggo Home-style waffles was the undisputed winner. Sat Aug 08 14:10:25 -0700 2009 4928581 1081227 DishDelish 1 4928748 From the magazines I love the chicken piccata, the eggpolant parmesan, the shrimp fra diavlo. Sat Aug 08 11:17:48 -0700 2009 4927564 13202 emilief 2 4929840 Agree on the Chicken Piccata. It became one of my "most requested" dishes among my friends. Funny thing is, CP was never a particular favorite of mine; I'd taste it if someone else ordered it in a restaurant, but that was about it. For whatever reason, I tried the CI recipe for my dinner one night and, somewhat to my surprise, it was a very happy meal indeed. Sat Aug 08 21:10:48 -0700 2009 4928748 81822 Old Spice 3 5167896 I just made that (from TNBR) this weekend. It was pretty darn good-my 3 year old liked it, too. Don't know that it's one of my favorites, but I'd make again. Mon Nov 09 13:22:03 -0800 2009 4929840 89015 girlwonder88 1 4928754 From the magazine: brown sugar cookies and butternut squash risotto. Sat Aug 08 11:20:42 -0700 2009 4927564 75012 jencounter 1 4928764 From the website: Chicken tikka massala. Chicken Paprikash. Those Brown Sugar cookies Jen mentioned are out of this world. (I have some in the freezer...cookies for lunch?....) adam Sat Aug 08 11:26:31 -0700 2009 4927564 154787 adamshoe 2 5157053 oh adam, that chicken tikka really is the best. i make a cilantro relish to serve on top with the chutney. heaven! Wed Nov 04 19:54:18 -0800 2009 4928764 266222 raygunclan 1 4928927 New Best Recipe: Excellent: Scalloped Potatoes (I reduce the salt a bit) Breaded Chicken Cutlets - a huge pain, but very good Sauteed Pork Tenderloin Medallions with port, dried cherries and rosemary Yellow Layer Cake Not Good Glazed Cinnamon Rolls - stodgy and bready and the icing is lousy, too Dutch Apple Pie - not terrible, but not that appealing and not worth the effort Pumpkin Pie - mediocre and too complicated Sat Aug 08 12:51:44 -0700 2009 4927564 60902 CathleenH 2 4929080 This is good to know, never tried the pumpkin pie cause I always thought my Mom's was the best, but sometimes I am tempted to see. Was it the crust that was mediocre on the apple and pumpkin pies? I love my Mom's crust. Sat Aug 08 14:14:21 -0700 2009 4928927 1081227 DishDelish 3 4930882 The custard is rather loose when it comes out of the oven. It improves a lot if you refrigerate the pie overnight. Since I prefer my pumpkin pie refrigerated, that's not a problem, but this pie is more complicated to put together than the one of the back of the can, and doesn't improve on the taste or texture enough for me to want to bother. Sun Aug 09 11:45:37 -0700 2009 4929080 62998 DebL 4 4934023 My Mom takes hours to make her wonderful recipe, she is a perfectionist when it comes to the crust. She has also had to find new methods since shortening isn't the same nowdays. I think that may be why I have never tackled it on my own, I may not do as well. =) Mon Aug 10 13:42:58 -0700 2009 4930882 1081227 DishDelish 5 4942719 Wow, I am shocked to hear about the pumpkin pie- the first time I made it I swore I would never do it again (complicated and messy) but one bite and I was hooked. Made it TGiving an XMas and both times had to copy the article to pass out to friends for the recipe. I think the filling has wonderful depth with the yams, but not too rich- also passing it through the press makes it impossibly smooth and creamy. This one tops my list for sure, along with the meat lasagna. Thu Aug 13 07:08:26 -0700 2009 4934023 1082601 domestikate 6 4946957 Thanks for letting us know about your successful and delicious pie dome! ;) Fri Aug 14 12:34:44 -0700 2009 4942719 1081227 DishDelish 4 5162684 I so agree that this recipe is not worth the work. I like the Libby's recipe just as much and it takes a fraction of the time. Don't bother with this one. Fri Nov 06 21:14:54 -0800 2009 4930882 21222 spgayle 5 5164166 As Garrison Keillor says, the best pumpkin pie you ever ate is just not that much different from the worst pumpkin pie you ever ate. Not totally true, but there's a kernel there. Sat Nov 07 18:13:48 -0800 2009 5162684 1122616 sccrash 6 5164301 I totally disagree, but a) it's my favorite pie and I've had alot of variations b) I suspect that, with all due respect, Mr. Keillor's diet does not have the same variety as most of us. Sat Nov 07 19:33:59 -0800 2009 5164166 255595 blkery 7 5164342 My favorite was also pumpkin pie, until I tried a sweet potato pie a few years ago. Now I prefer the sweet potato pie. Sat Nov 07 20:00:43 -0800 2009 5164301 126101 Antilope 1 4929286 The meatballs from the Spaghetti and Meatballs recipe. They soak the breadcrumbs in an acidic dairy product which makes all the difference and has applications for any ground meat item you add breadcrumbs to. They used buttermilk or yogurt thinned with milk. The acidity makes them so tender. I add a load of rosemary. I got this from one of the magz rather than the book. I just wish the book would give as much background info as their show and magazine. For example, on their show about pancakes they say to use milk soured with lemon if you don't have buttermilk. That, in fact, they like the recipe even better that way! Yet in the book there's no discussion of this, or why it's better. Sometimes, I wonder if imagine some of these convos! Sat Aug 08 15:46:30 -0700 2009 4927564 1093156 cinnamon girl 2 4929307 lol! Which book do you have? My NBR book has the recipe for pancakes on p. 648 which I think I forgot to mention at top, and they talk about the lemon, in the milk in my book. It is very interesting to me, because the best banana bread that I have ever had (my grandmothers recipe) uses sour milk too. We add distilled white vinegar to the milk though. Sat Aug 08 15:57:52 -0700 2009 4929286 1081227 DishDelish 3 4930650 it isn't so much abt the pancake recipe per se; it's more abt the stuff that doesn't make it from their PBS show or the magz into the book, or morphs en route. In this case I wanted more details on why they stated on the show that "soured milk was nicer than buttermilk", b/c I found it surprising. And since it's all the contextual stuff I love about their magz/shows I hope to see it intact in the books. But I just found out on another post that they revisit recipes. So for example, one of my all-times faves of theirs was their spatchcocked, brined chicken roasted over potatoes. Delish, Dish Delish: should have mentioned it above. I made it often while in my brining phase (lol). But by the time it made it to the book (from the show or mag-forget which), it had morphed into something else. So if all their recipes are the "best" version of a dish, why do they keep changing them? Roast chicken has been done 4 or 5 times and each time it is the "best". That said, I'm a big fan of the magazine, and love their analysis of why things work or not. Sorry I forget which book I was looking at. Still, I want to try most of the things on your list! :-) Thanks for a great post! Sun Aug 09 09:55:49 -0700 2009 4929307 1093156 cinnamon girl 4 4934041 Your welcome. That chicken sounds good, I'm going to have to look it up. I understand what you mean about the sour milk. It would be nice to understand why it works better. If you do find out let us know. =) Mon Aug 10 13:46:46 -0700 2009 4930650 1081227 DishDelish 4 5167919 I totally agree! I have the original Best Recipe and was annoyed when they replaced. Some of the recipes I love aren't in the new version, and I've written notes throughout, so now I have both. It's annoying. Speaking of, I love, love, love their stovetop mac and cheese from the first TBR; it uses eggs and evaporated milk and is easy and incredibly creamy. On the other end of the spectrum, their Beef Bourguignon is a lot of work and just amazing. I also love the pesto from TBR, where you blanch the garlic and toast the nuts (I think the toasting is key). THeir pie crust, both with and without vodka, is amazing! I'll never do anything else. THeir rolled sugar cookie dough is also great; flavorful and easy to work with. And the bolognese sauce for spaghetti fro TBR is fabulous. Mon Nov 09 13:27:20 -0800 2009 4930650 89015 girlwonder88 5 5168513 I agree on the bolognese sauce, yum! I can't wait to try the mac and cheese for my kids, thanks for the tip. I will have to try the Beef Bourguignon and pesto, yum! Thanks! Mon Nov 09 16:37:58 -0800 2009 5167919 1081227 DishDelish 2 4929875 The meatballs for me, too. Best ever, light and tender and tasty. The Raspberry Bars, the recipe with a mixture of fresh raspberries and jam are also terrific. Sat Aug 08 21:28:37 -0700 2009 4929286 10947 middydd 1 4929414 Their chocolate frosting recipe--can't recall what issue it's in. Melt butter and chocolate, toss it in the food processor with some corn syrup and a little powder sugar, buzz and go. Always silky, never separates, never gets crusty, not at all fussy to work with, fabulous flavor. Sat Aug 08 16:56:06 -0700 2009 4927564 164177 Erika L 1 4929742 Great thread. I'd appreciate hearing where everyone is posting from, as Cooks Illustrated is what launched my belief that New Englanders and those in the general East have sweeter palates than those in the West. Sat Aug 08 20:20:05 -0700 2009 4927564 255595 blkery 2 4929917 I live in Alaska, and am from Wisconsin. Mom is from Montana and Dad from Minnesota, Hubby is from Hawaii and also lived in Maine for a while. I would say that they all influenced me ... that said I will eat just about anything. =) Sat Aug 08 21:53:46 -0700 2009 4929742 1081227 DishDelish 2 4935124 I live in Toronto. Now that you mention it, in their tv taste tests they often go for the sweeter, less spicy item. They invariably choose the bbq sauce (or whatever) that is mildest. The host on the show makes a lot of (laughing) coughing sounds while trying things that are "too hot" - things that I've tried that weren't hot to me at all. And while I like some heat, I'm not exactly a chili hound. As for sweet, I've cut back on the sugar in some of their desserts (oatmeal cookies, banana loaf). So do you think the south has got a bum rap - or the rap that rightfully belongs to New Englanders? Or more of an east/west divide? Mon Aug 10 19:33:11 -0700 2009 4929742 1093156 cinnamon girl 3 4935130 Their chili recipe has a good kick to it though. =) Mon Aug 10 19:36:53 -0700 2009 4935124 1081227 DishDelish 3 4935390 On the other hand ... those oatmeal raisin cookies from TNBR are way to sweet for me. Mon Aug 10 21:54:44 -0700 2009 4935124 1081227 DishDelish 2 4935417 I live in Seattle, have been a west coaster all my life. I've never noticed a regional palate but will say that my fave sweets are traditional southeastern ones: chess pies, shoofly pies...all those frilly, sugary, open-faced southern pies, not those staid, double-crusted New England fruit pies. The one mid-Atlantic/New England sweet I adore is whoopie pies. I get them when I'm in PA but have heard that they originated in ME. Come to think of it, has CI ever published a whoopie pie recipe? Or would that be Cook's Country? Mon Aug 10 22:19:08 -0700 2009 4929742 164177 Erika L 1 4930160 I received a copy of CI's "The Quick Recipe" as a gift and have never even cracked the cover (but won't get rid of it either, because it was a gift.) If anyone has any recipes to recommend from this book, I would be most appreciative, if DishDelish doesn't mind the slight departure of her topic. Thanks in advance! ~TDQ Sun Aug 09 05:27:22 -0700 2009 4927564 12005 The Dairy Queen 2 4934049 Hey, I also love cooking light. ;) I have some of those recipes in my dozens of CL's. I have had some luck cooking a couple of the quick recipes, but I don't know which ones are in your book. Mon Aug 10 13:49:19 -0700 2009 4930160 1081227 DishDelish 3 4934370 No, no, no, not Cooking Light, Cooks Illustrated ("CI") "The Quick Recipe" book. "The Quick Recipe" is also part of Cooks Illustrated "Best Recipes" series... ~TDQ Mon Aug 10 15:16:01 -0700 2009 4934049 12005 The Dairy Queen 4 4934783 Ohhh, lol, I thought you meant Cooking Light since you said it was off subject. I don't think The Quick Recipe Cooks Illustrated book is off subject. I want people to talk about all of their fav. Cook's Illustrated recipes regardless of what book or magazine they come from so we can all help each other find the best of the best. ;) Mon Aug 10 17:39:39 -0700 2009 4934370 1081227 DishDelish 1 4930200 Yes! A new, interesting post - thanks DD!! The Shrimp Tempura is the best I've ever had. The batter uses vodka and seltzer water. There are many, many others I'll get back with you on. Sun Aug 09 06:01:01 -0700 2009 4927564 253735 bayoucook 2 4934059 YW! I've never tried their shrimp recipes. This sounds delicious, shrimp is one of my favorite things. Thanks bayou! Mon Aug 10 13:51:03 -0700 2009 4930200 1081227 DishDelish 1 4930334 Melissa - I found all those recipes online except for the Ranch dressing (I'll give it another try) - those are some great recipes - thanks! -Paula Sun Aug 09 07:20:29 -0700 2009 4927564 253735 bayoucook 1 4930817 A couple just off the top of my head, both from the magazine: Mexican Rice Chocolate Caramel Walnut Tart Sun Aug 09 11:17:57 -0700 2009 4927564 140805 mdepsmom 1 4930830 Chicken Tikka Masala French Pot Roast Almost No-Knead Bread Sun Aug 09 11:23:13 -0700 2009 4927564 253735 bayoucook 2 4934068 Do you remember what book or magazine you got the bread recipe from? That sounds like something I would like to try. =) Mon Aug 10 13:52:36 -0700 2009 4930830 1081227 DishDelish 3 4934398 Don't remember which magazines - but they're all online. The almost no-knead bread is simply amazing. It's baked in a Dutch oven! Mon Aug 10 15:23:23 -0700 2009 4934068 253735 bayoucook 4 4934830 I love me some carbs! ;) Mmmmm, this looks delightful. I have been looking for a Dutch Oven on Amazon since I don't yet have one. Do you have a recommendations? Mon Aug 10 17:53:27 -0700 2009 4934398 1081227 DishDelish 5 4935514 If they still sell it, the 5-quart enameled one from Target. I'm pretty sure it was going to be a limited run but it became quite popular when CI said it was almost as good as Le Creuset for a fraction of the price. I see on their website that they now sell a 6.5 quart one that says it's available only online. Go with that one, it's only 50 bucks. I used to use a Lodge Dutch oven but it hasn't seen the light of day since I got the enameled one. Tue Aug 11 01:02:31 -0700 2009 4934830 10996 JK Grence the Cosmic Jester 6 4935554 And we just got Target last year. =) If they don't have it I'll check Amazon. Thanks! Tue Aug 11 02:10:32 -0700 2009 4935514 1081227 DishDelish 5 4935784 I'm still using the beat-up (kind of) Le Crueset Dutch oven I got in the '70s. Bought a cast-iron one at Target that I love, too. I'm thinking of getting an 8-qt one for gumbos and stews. Tue Aug 11 05:48:38 -0700 2009 4934830 253735 bayoucook 5 4936997 I bought a Cuisinart dutch oven a couple of years ago and it's every bit as good as the Le Creuset I used to have . . . and a lot less $$$. Tue Aug 11 11:37:22 -0700 2009 4934830 1093156 cinnamon girl 3 4935814 Made this one last week - delicious! http://cooksillustrated.com/recipes/detail.asp?docid=11888 Tue Aug 11 06:06:55 -0700 2009 4934068 253735 bayoucook 1 4930835 not all cooks recipes have held on to favorite status over the years. some that have include-- whole wheat sandwich bread cole slaw pie crust w/vodka (recent) and yes, the chicken picatta is good, isn't it. Sun Aug 09 11:24:18 -0700 2009 4927564 270283 silverhawk 2 4934073 Did they say why vodka was used in the crust? What kind of difference did it make in your crust? Mon Aug 10 13:54:21 -0700 2009 4930835 1081227 DishDelish 3 4934350 alcohol does not encourage gluten formation as water does, but still adds moisture that makes the dough easy to role out. essentially you get a workable dough w/o sacrificing the flakiness that would follow from the gluten created by a comparable quantity of water. any drinkable, distilled alcohol would address the workability issue but vodka doesn't flavor the dough and it is pretty common. Mon Aug 10 15:11:15 -0700 2009 4934073 270283 silverhawk 4 4934371 Very interesting. I'm going to mention this to my Mom who makes a great crust. =) She has told me that it is getting to be more difficult though with the change in shortening as I just mentioned to DebL. =) Mon Aug 10 15:16:42 -0700 2009 4934350 1081227 DishDelish 5 4936377 Just FYI- there are several threads on this topic if you want more info and to hear from a lot of folks who have tried it (before you give it a go). I didn't really care for it, but I don't have a problem with pastry- I think it's a nice fix for people who have a harder time with crust. And my two cents (all from the mags): the quick chicken enchiladas are really fantastic; the 45-min bolognese is excellent, but not good enough to justify the time/labor/dirty dishes; the blueberry pie (with a grated apple to hold it together) is truly a keeper, and the only recipe I use. Tue Aug 11 09:03:30 -0700 2009 4934371 62469 happybellynh 6 4942360 Thanks happy. It probably wouldn't be a good idea for my Mother then, especially since her pie crust is already heavenly. =) Thu Aug 13 03:57:07 -0700 2009 4936377 1081227 DishDelish 1 4930891 I totally agree that their biscuit recipe is amazing. Doing 'turns" like puff pastry was a bit of a revelation for me at the time. Sun Aug 09 11:52:25 -0700 2009 4927564 119412 afoodyear 2 4934791 Same here. I confess that I ate way too much the night I made them too. They were soo good. =) Mon Aug 10 17:41:45 -0700 2009 4930891 1081227 DishDelish 1 4931029 The ones that really stick out in my mind are strawberry shortcake and pecan pie. One that I almost feel strange mentioning is their tuna salad recipe. Tuna salad is one of those things that doesn't seem like it needs a recipe, but there's little techniques that make all the difference, such as draining out the tuna in a strainer instead of just squishing the can lid, and seasoning the tuna before adding mayo. It really is a wonderful tuna salad. If you want a good hummus recipe, the one out of Sarah Leah Chase's Nantucket Open-House Cookbook is a winner. I make it all the time and it always gets mad raves. Sun Aug 09 12:56:47 -0700 2009 4927564 10996 JK Grence the Cosmic Jester 2 4934088 It was the exact same thing with the guacamole ... which is why I always include the tips I received on handling the avocado and make up my own recipe. =) Hummus is another thing that I rarely look at a recipe for except to see if anyone came up with some new twist on it. I'll check out that recipe. Thanks. ;) Mon Aug 10 13:57:47 -0700 2009 4931029 1081227 DishDelish 1 4931346 From the Best Light Recipe, which is a great book: - The onion dip is very nice, a bit bland so I always add extra seasoning. - I really like their stir-fry technique, and have made a few different stir-fry sauces. The technique results in a very fresh and bright tasting stir-fry, even though you have to use a ton of bowls to prep everything. The curry is the best. Magazine: - Restaurant-Style Hummus - I finally achieved the texture I'd been seeking using their technique. Light and fluffy, not grainy at all. Very good, and no more experimenting! The Family Cookbook: - Meatballs from the spaghetti and meatballs recipe - the best I've had. We couldn't stop saying "these are SO good" all through the meal. The secret was bread soaked in buttermilk. They also froze well. Sun Aug 09 15:39:06 -0700 2009 4927564 76619 sgogo 2 4934099 Mmmmm, I love curry. I'm going to try that. It is very rare for a cookbook to get curry right. =) Mon Aug 10 13:59:50 -0700 2009 4931346 1081227 DishDelish 1 4934086 Best Cook's Illustrated: Fresh Margarita-I modestly admit I am FAMOUS for my margarita's and I owe it all to this recipe from many years ago Worst Cook's Illustrated: French Onion Soup-hours of taking a pot in and out of oven, while stirring onions to carmelize and so vastly inferior in the end to Julia Child's version which is a long, slow stove-top carmelization. Mon Aug 10 13:57:25 -0700 2009 4927564 24738 LJS 2 4934647 This is how I do my onions, I have never added wine though. I googled the recipe by the way, and here it is. Looks good from this blogger who made the soup. =) http://brandoneats.typepad.com/brandon_eats/2007/02/soulwarming_fre.html Mon Aug 10 16:51:42 -0700 2009 4934086 1081227 DishDelish 2 5155741 Oh the CI Margarita! So freaking good... Of course I am 8 months pregnant right now... so no go. Wed Nov 04 12:04:40 -0800 2009 4934086 11259 Becca Porter 2 5167932 I totally agree about the onion soup. I was so disappointed. Mon Nov 09 13:29:30 -0800 2009 4934086 89015 girlwonder88 1 4934166 I love their Easy Multigrain Sandwich Bread. I know posting their recipes is a no-no but you can find it by Googling "Cooks Illustrated Easy Multigrain Bread." The blog listed 3 results down looks right on, though I upped the total seed count to 1 C, my preference is half pepitas half sunflower seeds. It is the easiest, most fool-proof yeast bread I have ever made. It is also one of my favorites. Mon Aug 10 14:16:59 -0700 2009 4927564 19634 mels 1 4934427 From the Best Recipe cookbook I learned a neat trick for making cream pies (chocolate cream, banana cream, coconut cream, etc). Instead of putting the hot filling directly into your crust, pour it into a separate pie plate, then when it's cool, spoon it into your crust. It keeps the crusts real crisp. I also use the white rice recipe which calls for sauteing 1 cup rice in a little oil, add 1.5 cup water, bring only to a boil, cover, cook on low 15 min. Turn off heat, leave covered another 15 min. et voila! Perfect rice. You can even let it sit covered while you finish the rest of your meal and it is still perfect. Mon Aug 10 15:36:16 -0700 2009 4927564 12789 pcdarnell 1 4935166 I don't have the book compilations you mention, but I cook from the magazine a good bit. Most of these will be available either at the website or could be googled up, I hope. Some off the top of my head that I've enjoyed and repeated: Frozen Yogurt, with flavor variations, is a strained yogurt and gelatin based recipe, and the texture is very good even with lowfat yogurt. I think this one was from the late nineties. Muesli Pancakes, as my mother loves these, especially on a tray in bed on Mother's Day! BBQ Pulled Chicken is pretty darned close to what I used to eat when I lived in North Carolina, if just a little sweeter. Good recipe for bbq neophytes, although it is a bit involved, but what good bbq isn't? The fluffly oatmeal technique from a 2003 issue, I use a lot in winter when I'm tired of the same old oatmeal. You parboil, then steam rolled oats, for a unique oatmeal. Spicy chicken stir fry with bok choy and crispy noodle cake is a great recipe for those who haven't cooked much Chinese food at home, but want to try something other than rice and kung pao. My mom loves it. Molasses spice cookies and the oatmeal cookie variation with dates instead of raisins, both are keepers. Chicken Paprikash Hot Fudge Pudding Cake has a crackly top and soft cake with a gooey layer underneath, rich and delicious. Salmon Cakes with fresh salmon are worth the extra expense. Mushroom Lasagna, which is a special occasion recipe, because it's such a PITA to slice, brush with olive oil, and roast all those portobellos, make sauces, grate cheese, and make my own noodles. It's good, though. I compiled two chicken pot pie recipes, one a skillet recipe, the other I don't recall so well, but together and fiddled with, they make a good quick weeknight chicken pot pie if you have the crust in the freezer. I keep the vodka pie crust already rolled to fit a ten inch skillet and frozen in wintertime, for this specific purpose. You can also use it for a skillet cobbler. Turkey burgers with ricotta cheese Brining instructions are reliable in CI, especially that they break down the kosher salt by brand, letting you know which are denser and will measure differently by volume. I use them each year to brine the Thanksgiving or Christmas bird, but I use Alton Brown's additions, too. Oh, and one that was a disaster: blueberry muffins with sour cream. Horrible texture, will never make these again. Dense little messes, and no, I didn't over mix the batter. Mon Aug 10 19:55:27 -0700 2009 4927564 24126 amyzan 2 5155789 I second the salmon cakes! Wed Nov 04 12:16:46 -0800 2009 4935166 11259 Becca Porter 1 4935217 The stir fry recipes in "The Best 30 Min Recipe" (or something like that) are crap. But the stir fry recipes such as beef and broccoli or pork and string beans in TNBR are very good. I cook them a lot. Chili from TNBR is my standby. I always enjoy the marinades in TNBR, such as the ones for flank steak or pork tenderloin. There's an asian-inspired marinade for pork tenderloin that I use on pork chops and then grill and it reminds me of Vietnamese BBQ pork. Mon Aug 10 20:13:57 -0700 2009 4927564 28323 MrsCheese 1 4935422 Tall and fluffy biscuits Free form fruit tart Oven fries Roasted green beans Creme brulle Pie crust (the vodka recipe) All standard fare in my kitchen now. Mon Aug 10 22:22:30 -0700 2009 4927564 13725 Brandon Nelson 2 4935448 Oh yes, the green beans are delicious! =) Mon Aug 10 22:58:07 -0700 2009 4935422 1081227 DishDelish 3 4938659 Turns less than great beans into something worth eating for sure. Tue Aug 11 20:59:52 -0700 2009 4935448 13725 Brandon Nelson 2 5155791 The free form fruit tart is incredible! Wed Nov 04 12:17:17 -0800 2009 4935422 11259 Becca Porter 1 4935646 I cannot say I have found any best recipes per se, but rather I have found some methods or techniques I have learned from reading Cooks Illustrated that has changed the way I prepare foods. The most notable information that has been their findings on the best ways to achieve moist tender meats when roasting......which is the slow roast, low temperature method @ 225*. I used this method exclusively for Prime Rib Roast, Pork Shoulder. Loin Roast and Fresh Hams, Turkey and Cheaper Beef Cuts, e.g., Chuck Roasts. Top butt sirloin and Flap Meats. Recently, I tried the pre-salting of the Eye round for 24 hours and slow roasting the next day to medium-rare temperature.....very tender and flavorful for a cut of meat I normally would not purchase....but will now consider when it goes on sale. I've been slow roasting now for about 10 years.....my family truly appreciates the results at the holiday dinner table......moist turkey....what an enjoyable concept. Tue Aug 11 04:20:40 -0700 2009 4927564 123497 fourunder 2 4935668 We had good results with our Turkey when we slow roasted as well. =) Tue Aug 11 04:45:20 -0700 2009 4935646 1081227 DishDelish 1 4935767 The one recipe I make over and over is for the crab cakes from TNBR. To me, it is the definitive recipe since it is almost all crab with very little binder. Excellent recipe! Tue Aug 11 05:40:52 -0700 2009 4927564 34558 roxlet 1 4935812 From the show (America's Test Kitchen), it would have to be the Slow-Roasted Beef from the Episode, "Resurrecting the Roast Beef Dinner" - http://www.americastestkitchen.com/recipe.asp?recipeids=4741&iSeason=. From the magazine, it's definitely their "Perfect Lemon Tart" from January 2000 - http://www.cooksillustrated.com/recipes/detail.asp?docid=5111 Tue Aug 11 06:06:21 -0700 2009 4927564 10787 Deenso 1 4936285 Shrimp Scampi from the website is my go to weeknight meal: http://www.boston.com/ae/food/cooks_illustrated/shrimp_scampi/ Tue Aug 11 08:32:06 -0700 2009 4927564 258021 tiramasue 2 4936301 That's my most-used version, too. Tue Aug 11 08:38:48 -0700 2009 4936285 253735 bayoucook 1 4936539 I have so many of their books that I can't keep track of what's in which. Here's but a small sampling of my favorite recipes that I think are in the New Best book: the American potato salad, the tomato sauce for pasta,the pie crust recipe, the pecan bars, the salmon cakes, the oven baked french fries (that's not the name, but that's what they amount to). It might be better to say what I don't like of theirs: cornbread, zucchini bread, mac 'n' cheese--I didn't like any of these. Tue Aug 11 09:48:32 -0700 2009 4927564 19003 PAO 2 4937634 That reminds me, I tried their cornbread too and didn't like it. I love my Mothers recipe too much. =) Tue Aug 11 14:45:26 -0700 2009 4936539 1081227 DishDelish 1 4937023 Roasted rosemary garlic chicken (over potatoes). They are pro-brining the bird before cooking and it turned out great. Tue Aug 11 11:45:03 -0700 2009 4927564 194735 lochan 2 4938619 I think this might be the one I mentioned up-thread that I made several times - is it split open and roasted on top of the spuds? Tue Aug 11 20:38:18 -0700 2009 4937023 1093156 cinnamon girl 1 4940402 The cold-oil method french fries From the magazine is now standard in our household, and the Blueberry Boy Bait cake from the Family Baking Book is great - it stays moist several days. Still exploring the baking book. Wed Aug 12 11:57:11 -0700 2009 4927564 13709 buttertart 1 4941540 I was looking at the recipe for Shrimp Scampi, and I see it has vermouth as one of the ingredients. I don't usually have a bottle of vermouth hanging around, so I wonder if the recipe really needs the vermouth? What does it add, and can I omit it or substitute something else? Thanks Wed Aug 12 17:46:05 -0700 2009 4927564 18881 bxgirl 2 4941570 If you do consider purchasing a bottle of vermouth, something that many people are afraid of since it has been known to ruin drinks and dishes, here is a very interesting article talking about the proper care of vermouth to prevent it from going stale. It could actually make your shrimp scampi taste great if you decide to go this route. http://www.seriouseats.com/2007/06/you-may-also-substitute-vermouth-a-vermouth-guide.html Otherwise, if you do substitute, someone posted a similar question about vermouth substitutes on the cooks illustrated board and there are some great answers. http://www.americastestkitchen.com/ibb/posts.aspx?postID=190860 Wed Aug 12 18:00:44 -0700 2009 4941540 1081227 DishDelish 3 4942425 dd Thanks so much for the reply and the links. Very helpful. Bxgirl Thu Aug 13 05:10:30 -0700 2009 4941570 18881 bxgirl 4 4946950 Your very welcome! ;) Please let us know what you do and how it turns out when you make it. Fri Aug 14 12:32:32 -0700 2009 4942425 1081227 DishDelish 5 4947289 Dish, I did make the scampi for dinner last night, and I did break down and buy vermouth. The scampi came out very well, but,honestly, I can't say I tasted the vemouth, or that it added anything to the dish. Maybe it is just a subtle flavor, that I couldn't detect. Now I'm on the case of finding other recipes that call for vermouth, since I now have a bottle of the stuff!!! Any suggestions? Fri Aug 14 14:49:52 -0700 2009 4946950 18881 bxgirl 6 4947324 You can use it in anything you would use white wine in (of a savory nature). Fri Aug 14 15:05:31 -0700 2009 4947289 13709 buttertart 6 4947695 Do you like Martinis? Otherwise, buttertart is right. =) So you recommend the scampi then? Fri Aug 14 18:01:11 -0700 2009 4947289 1081227 DishDelish 7 4952278 At 7:1 gin:vermouth it would take tee many martoonies to use up! Mon Aug 17 05:40:34 -0700 2009 4947695 13709 buttertart 3 5053722 Thanks for the serious eats vermouth link . . . most interesting. Now I need to find MORE room in my fridge . . . :-( . . . lol Wed Sep 23 18:01:57 -0700 2009 4941570 1093156 cinnamon girl 4 5101570 I hear ya! There is never enough room in mine as it is, lol! Tue Oct 13 22:12:17 -0700 2009 5053722 1081227 DishDelish 1 4952255 They have an excellent meatloaf recipe (I'll never use a loaf pan again) and a really great cheese lasagna dish. And I use their marinades over and over - lemon and garlic, garlic and herb, asian, southwestern - on beef, lamb and chicken. The worst recipe of theirs I ever made was actually a 'tester' recipe - they have a volunteer home-cook test program. This was for a bread-tomato-basil salad that was very time-intensive with only a bleh result. I've never seen it in print so I assume I wasn't the only tester that didn't like it. The tester program is pretty interesting, provided you don't mind grilling in December or making winter squash soup in June because of their editorial deadlines. It's completely volunteer and you can opt out of any recipe (I've only tested two recipes but have probably received a dozen or so requests over the last three years). I see calls for testers occasionally on their web site if anyone's interested. Mon Aug 17 05:26:27 -0700 2009 4927564 15118 Valyn 1 4952954 I agree that there is an overall sweet bias--not to my taste. That said, I've made several of the desserts with success, notably the lemon tart. And I have gotten a lot of useful feedback on food products and appliances and some useful tips. But by far, my favorite recipe/technique, which had the most to do with keeping me a subscriber is their "perfect pork roast," in the May/June 1995 issue (for the lean pork loin that would often dry by the time it was cooked even to 140-150 internal temp.): the meat is roasted at high heat (475F) for 30 minutes, then rested on the counter for 30 minutes, then returned to a low oven (325) until done. I have passed on this technique to countless friends and relatives who have raved about my moist pork roast. This one recipe has been worth the subscription cost all these years. Mon Aug 17 09:55:13 -0700 2009 4927564 324814 nomadchowwoman 2 5052880 NomadChowWoman, the "perfect pork roast" sounds great. Do you brine your pork loin roasts? CI usually brines their pork loin roasts (but maybe not in 1995). After you return the pork loin roast to the low oven (325 F), what internal temperature are you aiming for when the pork loin roast is done? Thanks in advance. Wed Sep 23 12:54:39 -0700 2009 4952954 11646 Norm Man 3 5102044 Sorry so late to answer; I'm just seeing your question. No, this recipe doesn't call for brining, which likely would improve it if done correctly (most of my attempts at brining have failed *sigh*). I aim for 140-150, and then, of course, it cooks a bit more as it rests. According to the CI explanantion, the early high heat "seals" in the juices, and during the rest following the high heat the juices are redistributed throughout the roast. Then the meat cooks gently in low heat, not giving up all its moisture, until done. It works is all I can say, and it was a revelation. Maybe, however, proper brining would obviate this process. Wed Oct 14 07:01:33 -0700 2009 5052880 324814 nomadchowwoman 4 5103828 I'm curious to know in what they fail? Or maybe you're just being unduly self-critical, Mz Nomad. There are variations on brining that I find as good or better than the full deal. Frankly most recipes insist on far too long of brine period IMO. For example, the other day I cooked turkey thighs (quite large) and just brined for 2 hrs at room temp. They were perfect. Didn't even bother w a recipe. (The best judge is the next day when you eat a piece of it cold and you tell how well the brine salted and "herbed" the meat - if you added herbs; this time it was rosemary.) Also, in keeping with old practices of salting a bird inside and out or coating thoroughly a piece of meat, I've done variations on this to good success. So for example, I might rinse chicken pieces or pork chops, coat well w salt, let it sit (at room temp), while getting the other things ready, rinse well, pat dry and continue. Even these mini-brines work well in producing a moisture finished product. For steak, I'll wet it w/ Worcestershire, coat it with salt - the salt pulls in some of the wooster sauce flavour. Half and hour to an hour is plenty of time at room temp. The key for me, is to get it wet first, and let the salt draw the moisture into the meat. (The Zuni Cafe book inspired me to pre-salt beef more often, contrary to conventional wisdom.) Hope you'll give it another try, Nomad. Wed Oct 14 17:51:52 -0700 2009 5102044 1093156 cinnamon girl 1 4953124 I'm a fool for the magazine, cookbooks, limited edition magazines, tv show, website. Due to recent "hard times" in my household, though, I haven't been able to keep up with newer books and canceled my web subscription, but I do browse the magazine and troll the internet for new recipes. Favorites: - Spaghetti & Meatballs, both the ground beef/pork and ground turkey versions. Actually, I probably make the ground turkey version more often. Can't really detect a huge taste difference and definitely no texture difference, really a brilliant lower-calorie version. It was featured in The Light Recipe magazine. - Portobello Mushroom, Bok Choy & Carrot stir-fry - Also in the Light Recipe magazine. - Cream biscuits, seriously good. - Creme Brulee - Chicken under a brick, which, I think, is the same recipe you are referring to...butterflied chicken over potatoes...started off seared in a hot pan under "bricks", then potatoes thrown under and the whole thing goes into the oven for a while. Schmaltz-y potatoes are a good thing. - Shrimp Fra Diavolo. I am not a huge fan of shrimp, but this dish has enough garlic and red pepper flakes that I get over the fact this is shrimp. Oh, and did I mention it's served over PASTA...I'm a sucker for pasta. - Spaghetti alla carbonara - mostly good techniques here because most recipes are quite similar. Although, I believe this one omits cream, which is arguably, a sin to add to this recipe in Rome. - Sausage, mushroom and egg Strata. Oh. My. God. one of the best breakfast dishes I ever did eat. - Strawberries with balsamic vinegar. Yeah, this is a simple idea, but sometimes simplicity needs a recipe. This has been our go-to dessert this summer with freshly whipped cream. - Strawberry Shortcake. The shortcakes are huge, but really really good. - Baby Back Ribs. This is my go-to recipe for ribs. It's how I learned to smoke meat. The rub is spicy and flavorful. I receive many requests for them. In fact, may make these again this weekend. - Bolognese (from the older Italian Classics) - YUM and so worth the time. - Chicken Noodle Soup - Calls for a whole chicken, but you only use the breast meat in the soup, the legs/thighs/wings and backbone are chopped into pieces and used for a quick broth, which is quite flavorful. The only real modification is that I add 2x as many veggies and extra noodles. - Smashed Potatoes - Some of the most flavorful potatoes I've eaten, calls for red potatoes, cream cheese, left-over potato water, a bit of milk and green onions. The potatoes are boiled in salted water and bay leaves. - Pork Tenderloin medallions wrapped in bacon with a Maple (I think) sauce - haven't made this recently because my husband didn't want to eat any pork for a while, but it is a memorable dish. - Chicken Piccata - enough said. - Fish & Chips - the french fry method here is genious, microwave the potatoes in oil for a few minutes before frying. That way the fish and chips are done at the same time. - Thin Crust Pizza - almost make this weekly (at least 2x per month). I make the cheese version (but use a bit less cheese than called for). After the pizza has baked, I top it with proscuitto and arugula lightly dressed with olive oil, lemon juice, salt & pepper. Really, really good. My husband won't eat pizza from anywhere else now. Not-so-successful: - Dark chocolate cupcakes, issues, issues, issues. I consider myself to be an accomplished baker (I've made wedding, anniversary and birthday cakes to order.) but this recipe is a FAIL for me. The taste is good, but the cupcakes do not bake up correctly. Tried them 2 or 3 times, in two different ovens, in two different climates. Each time, SAME problem...the cupcakes do not rise upward and overflow, making a cupcake mess. - Cuban-style pork roast, meat was not as flavorful as I had hoped...and I didn't want to rely on the accompanying sauce for all the flavor. - Smoked Turkey - wanted to love this, but I think I just don't like the flavor of smoked turkey. - Light-version of the meaty lasagne - Just didn't do it for me. - Minestrone Soup - just OK - Black Bean Soup - older recipe from the TV show. I am very interested in trying the updated version mentioned above. - Short Ribs - this recipe called for prunes and red wine for most of the sauce. I even made it the day before to let the flavors improve. It was good, but not that good. That's probably only about half of the recipes I've tried from Cook's. These are just the ones I can remember off the top of my head. Obviously I feel I've had many more successes than failures. My DVR is full of old America's Test Kitchen episodes. (Need to clear that out before the fall TV season starts...Perhaps an ATK marathon is due.) Mon Aug 17 10:39:13 -0700 2009 4927564 275504 iphonechica 2 4953737 Thank you so much for your recipe reviews! I definitely want to try many of your favorite recipes now. The Sausage, mushroom and egg strata sounds amazing. I also am happy to hear about the pizza as I am just about to order a pizza stone from Amazon. Definitely give the black-bean soup recipe I mentioned a go. If you can't find the recipe online I will post it here for you. Mon Aug 17 13:45:02 -0700 2009 4953124 1081227 DishDelish 2 5155805 What! I have always been shocked that the dark choc cupcakes bake up so perfectly for me every time. No issues ever. One of my very favorites... I totally agree with the smashed potatoes and the fish and chips... Wed Nov 04 12:21:55 -0800 2009 4953124 11259 Becca Porter 3 5156742 I wonder if you were to compare recipes if you might find that the recipe has now been improved upon? I know CI is always trying to makes foods better. Maybe that would explain why iphonechica's have failed and yours are fantastic. It's worth a try ... =) Wed Nov 04 17:39:01 -0800 2009 5155805 1081227 DishDelish 4 5157432 I use the recipe on the website from March 2005. Truthfully it sounds to me like maybe there was too much batter in the cups. This makes exactly 12 cupcakes, the tops do not dome at all. They are pretty flat. If you used a different pan or tried to make another number of cupcakes, perhaps the cups were overfilled? Thu Nov 05 04:35:12 -0800 2009 5156742 11259 Becca Porter 1 5049765 I live in Ontario, but am from California. I am a HUGE fan of CI, almost everything I've made comes out great. Most of the recipes, I repeat as they're just too good. I am a subscriber to the website, so if anyone wants a recipe, just let me know. My faves Chicken fajitas spinach lasagna( white sauce) Tall and fluffy biscuits german choc. cake ultimate choc. chip cookies( I wont make another kind now, these have browned butter in them). skillet chicken pot pie w/ cream biscuits thin crust pizza grilled pizza green bean and mushroom stir fry NY crumb cake Pineapple upside down cake( uses fresh pineapple) chicken tikka masala calzones scones strawberry cream cake multigrain bread( fab, makes 2 loaves) multigrain pancakes choc. pot de creme spinach salad big super nutty peanut butter cookies. There are so many more recipes from the last few issues that I want to try!! Tue Sep 22 12:46:11 -0700 2009 4927564 190009 Calipoutine 2 5051218 Now I am hungry! I can't wait to try some of these. My hubby and I are moving so I'm not doing much cooking this month. I can't wait for next month! =) Tue Sep 22 23:25:59 -0700 2009 5049765 1081227 DishDelish 2 5155810 Okay I forgot about half the ones on your list: chic fajitas, spinach lasagna, straw cream cake, multigrain bread... All fantastic. Wed Nov 04 12:23:34 -0800 2009 5049765 11259 Becca Porter 1 5050595 I love the pot roast recipe from the New Best Recipe book. From the magazine (and maybe the book?), the brown sugar cookies are insanely good. I don't usually waste my time eating (let alone cooking) cookies that don't have chocolate in them but these are worth it. Also a long time ago there was a recipe in the magazine for lemon cookies with lemon-cream cheese frosting that was also terrific. Tue Sep 22 17:23:24 -0700 2009 4927564 114915 lvsnyder 2 5050775 I really like the new lemon souffle. I will be making it over and over again. Tue Sep 22 18:32:28 -0700 2009 5050595 41181 Rhee 1 5053748 I forgot when I was posting earlier: the skillet lasagna idea is great. I haven't made theirs verbatim but adapted it to do my own thing and it was absolutely delish. You need a lot more liquid than you'd think to cook the noodles. Regular lasagna is time consuming. While the skillet version isn't intended to be a permanent replacement of the classic, it's a pretty good stand-in in a pinch. Wed Sep 23 18:13:36 -0700 2009 4927564 1093156 cinnamon girl 2 5101573 I love skillet lasagna for a fast dinner. It helps of course that my kids adore it! I haven't tried their recipe yet though, so I must give it a try now. Thanks! =) Tue Oct 13 22:15:14 -0700 2009 5053748 1081227 DishDelish 3 5103834 How do you do it DD, roughly? Do you put the noodles in uncooked and add lots of extra liquid? Do you stir it around much while it's cooking or try to leave it alone as much as possible? Wed Oct 14 17:54:08 -0700 2009 5101573 1093156 cinnamon girl 4 5120952 I add my 3 c. fresh tomatoes and 1/2 lb. mafalda or farfalle noodles, 1 c. broth and seasonings at the same time after browning the bulk Italian sausage and sauteing the onion and garlic. I bring all to a boil then reduce to med-low heat, cover and simmer until noodles are soft, stirring occasionally (about 10 min). After done, stir in some cubed mozzarella, half my Parmesan, and then dollop with ricotta, top with mozzarella, and sprinkle remaining Parmesan then stick under broiler to brown cheese (about 4-6 min). I garnish with fresh basil right before serving. Sorry it took me so long to reply. I haven't been on much with the moving. Wed Oct 21 15:50:37 -0700 2009 5103834 1081227 DishDelish 5 5121458 Thank you both DishDelish and Valerie. I hope the move went well DD. Wed Oct 21 19:24:36 -0700 2009 5120952 1093156 cinnamon girl 6 5128320 It did, thank you. Still sorting through everything though. My hubby threw everything in unmarked boxes and bags at the last minute. It has been interesting. =) At least my kitchen is mostly set up though. Sat Oct 24 17:25:43 -0700 2009 5121458 1081227 DishDelish 4 5121127 Here is a link to the CI Skillet Lasagna. I make it for my kids and they love it. I generally use ground turkey breast rather than meatloaf mix. http://kellysaid.blogspot.com/2006/07/skillet-lasagna-cooks-illustrated.html Wed Oct 21 16:59:50 -0700 2009 5103834 10205 valerie 4 5156748 I also have made CI's skillet ziti from the 2007 issues which was fantastic. I completely forgot about making this until flipping through my cookbook recently. It was scrumptious as I recall. Wed Nov 04 17:41:22 -0800 2009 5103834 1081227 DishDelish 1 5101630 Summer vegetable gratin. Brought it to a potluck this summer and people are STILL asking me for that recipe. Tue Oct 13 23:07:18 -0700 2009 4927564 10426 shaebones 1 5105953 Hands down the Ricotta Gnocci with Browned Butter and Sage Leaves from Sept. 2007 issue of CI. The "almost no knead" bread recipe, but I can't remember which mag. issue. The "Billowly Chocolate Frosting" from one of the t.v. shows. All are true "keepeers" Thu Oct 15 12:51:08 -0700 2009 4927564 12094 amazinc 2 5120957 That Ricotta Gnocchi sounds fabulous! I want to try it. Thanks! Wed Oct 21 15:52:42 -0700 2009 5105953 1081227 DishDelish 3 5121508 I make ricotta gnocchi whenever I have leftover ricotta (albeit not theirs) and freeze them. I find it's a great way to avoid letting the ricotta go bad. Also if I've got a bunch of herbs I put them into the gnocchi - it's a way of not wasting them too. Then when serving you can make a bare-bones sauce what with all the "herbage" in the gnocchi. Wed Oct 21 19:30:19 -0700 2009 5120957 1093156 cinnamon girl 4 5128316 Thank you for this tip. I love finding new ways to keep my food from going bad. I always feel so guilty when i let that happen. Sat Oct 24 17:21:35 -0700 2009 5121508 1081227 DishDelish 1 5106103 buttermilk waffles chili, beef stew... yum!!! Thu Oct 15 13:42:42 -0700 2009 4927564 43709 coffee_addict 1 5106703 - Mexican Rice - Published September 1, 2004. Taste and texture exactly replicate what you get at Mexican Restaurants. Really good. - Well-Done Hamburgers on a Gas Grill. This recipe makes some of the best hamburgers that we've had at home. - Microwave Polenta. Creamy polenta in about 15 minutes with minimal work. I've made stovetop and oven polenta and to me, this is just as good. - Almost No-Knead Bread. I've made bread from scratch, sourdough bread, etc. This is one of the best bread recipes I've tried. Thu Oct 15 17:20:45 -0700 2009 4927564 126101 Antilope 2 5119855 Faves are lemon bars, sauteed chicken breasts, meatloaf (complicated but good -- we just make a double of recipe and make smaller loaves, and freeze the ones we don't use right away and it's totally worth making) cornmeal muffins, oatmeal (steel-cut, toasted and then simmered for 20 minutes--our variation is to serve it with cranberries as well as toasted walnuts or pecans), and I love their oatmeal scones. Wed Oct 21 09:48:38 -0700 2009 5106703 12341 vanillagrrl 3 5119914 Sorry, I don't remember what page/issue numbers these are from, but they were in the magazine in the past 1-2 years. -osso buco -chicken and dumplings -mashed potatoes -these were the stand-outs from the past year or so ie when I think of when I made them I can actually taste them again. They also had an ATK issue devoted to 30-minute meals - tried the pork chops and crusted them with panko - fantastic. Wed Oct 21 10:06:38 -0700 2009 5119855 67551 caliking 3 5120905 I love steel cut oats! Wed Oct 21 15:29:33 -0700 2009 5119855 1081227 DishDelish 4 5168534 I liked Alton Brown's steel cut oatmeal recipe better. It was similiar, but better. Mon Nov 09 16:44:59 -0800 2009 5120905 124908 jeanmarieok 5 5180696 Thank you for the tip! I'll look it up. =) Sat Nov 14 02:46:02 -0800 2009 5168534 1081227 DishDelish 1 5120008 Triple coconut macaroons -- they're kind of a pain to shape (haystacks/pyramids), but they taste great and aren't too too sweet. http://areyouhungryyet.blogspot.com/2008/10/chocolate-dipped-macaroons.html Wed Oct 21 10:37:01 -0700 2009 4927564 10666 Chocolatechipkt 1 5134632 I recently made the slow roast beef using eye round and although overcooked, it tasted amazing. Also made the beef with chimay stew for my friends and everyone loooved it! Tue Oct 27 10:10:16 -0700 2009 4927564 76258 joonjoon 1 5155587 I'm a little late in responding to this, but I have many many years issues of Cooks Illustrated and there are several recipes I make each year: - The Roast Turkey (original fecipe where you cook it breast side down, then flip to a wing, other wing then breast side up at a high temp) - best turkey ever - The Cornbread Stuffing recipe - for me labor intensive, so I make a double batch. Highly fattening, but my husband requests it every Thanksgiving - so I make a double batch so it can be freezed for Christmas. . - The stuffed peppers recipe is fabulous. Again I make a double batch. I do not like green pepper, but this recipe uses orange and red or yellow - very colorful. - Brining - I didn't even know about brining until I read about it in CI. Now all my friend's brine their meats after tasting my chicken, pork or shrimp dishes. - Pat Wed Nov 04 11:22:48 -0800 2009 4927564 285252 dogsrus 1 5155783 Glazed Lemon Cookies- Pure flaky lemon flavor, so good. Chicken Tikka Masala Sour Cream Bundt Cake- just perfect Raspberry bars Mashed Potatoes and Root vegetables- Esp celery root Dark chocolate cupcakes w/ easy buttercream- also perfect thick gingerbread cookies- mmm almost no-knead bread strawberry pie! choc cream pie and coco cream pie blueberry scones- or with raspberries- insane choc butter cookies- delicious choc cutouts I will think of a ton more later... -Becca Wed Nov 04 12:15:15 -0800 2009 4927564 11259 Becca Porter 1 5157680 Definitely the vodka crust. A revelation. Thu Nov 05 06:45:16 -0800 2009 4927564 10246 choctastic 1 5157782 I had to mention the recipe I made last night from the Dec/Jan 2010 issue of Cook's Country. The Wellesley Fudge Cake, I had to post a long blog all about it. Truly great! Thu Nov 05 07:17:51 -0800 2009 4927564 11259 Becca Porter 1 5157865 Thick and Chewy Double Chocolate Cookies. Thu Nov 05 07:48:45 -0800 2009 4927564 130788 yannie 1 5162757 These recipes are really good: Popovers (Cook's Country) Southern Style Cornbread in a Skillet (Cook's Illustrated) Fri Nov 06 22:36:21 -0800 2009 4927564 126101 Antilope 2 5163999 Also the Blueberry Muffins from Frozen Blueberries are very good. Just made some today for the first time. If anyone needs a Cook's Illustrated recipe, let me know here and I will post a paraphrased recipe. Sat Nov 07 16:30:46 -0800 2009 5162757 126101 Antilope 3 5168523 Thank you! Mmm, I am going to look up the blueberry muffins, my hubby loves those. He is always asking me to buy a mix from the store, and I can't bring myself to. Which magazine or book is that one from? Mon Nov 09 16:40:09 -0800 2009 5163999 1081227 DishDelish 4 5169153 I subscribe to the website, but it states that the recipe for "Best Blueberry Muffins with Frozen Blueberries" was in the May 2009 Cook's Illustrated magazine. If you can't find it I can post a paraphrased version. Now another delicious recipe I've just tried: - Garlic Mashed Potatoes. These are really good and I love the technique. 4 lbs of diced potatoes are simmered in 1-3/4 cups of half & half and water in a covered dutch oven on the stovetop. The end result is nothing to drain. All of the liquid is absorbed by the potatoes and you just mash them in the pot, adding 1/4 cup more of half & half and more butter. None of the flavor is washed away and no pouring off scalding water. I'm going to use this technique from now on for plain mashed potatoes. The recipe is on the Cook's Country TV part of the website. Just enter your e-mail address and you can access the recipe for free. Mon Nov 09 21:10:59 -0800 2009 5168523 126101 Antilope 5 5180697 I made these potatoes as well and they ARE amazing. I completely agree! Thanks for reminding me, I need to make them again! =) Sat Nov 14 02:47:47 -0800 2009 5169153 1081227 DishDelish 4 5193477 I don't know if this is the same CI Blueberry Muffin recipe, but this one (from "The New Best Recipe Cookbook" ) is very good. http://www.recipezaar.com/Best-Blueberry-Yogurt-Muffins-Americas-Test-Kitchen-352453 Thu Nov 19 02:36:44 -0800 2009 5168523 179628 toveggiegirl 5 5193772 The recipe I used involved making a quick preserve from some of the blueberries and placing a teaspoon of that preserve on top of each unbaked muffin and swirling it into the center. The remainder of the blueberries go into the batter, whole, earlier. Thu Nov 19 06:39:18 -0800 2009 5193477 126101 Antilope 6 5197943 That reminds me of their blueberry pancake recipe. =) Sat Nov 21 05:04:06 -0800 2009 5193772 1081227 DishDelish 5 5197937 Thanks! =) Sat Nov 21 04:57:15 -0800 2009 5193477 1081227 DishDelish 1 5190207 It's great how we keep thinking of more CI recipes. Another that I like very much is for sweet potatoes; it's more of a method than a recipe. A friend once told me that she didn't like sweet potatoes and I was gobsmacked - what's not to like? She responded that if they're so great why does everyone feel they have to do so much to them? Good point. And not long after, they made that same point on their PBS show . . . The idea is that there's so much water in them that you can cook them in a covered saucepan w a little butter (should they want to stick a bit) and a modicum of cream. You get the most intense sweet potato flavour. You have to stir and break them up frequently but it's not a problem when you're pulling other things together anyway. I find one of those hard, fine-edged, spoonulas (sp?) work best as you can jab at the pieces, breaking them up, and scrape the bottom of the pot. If they "accidentally" brown a bit on the bottom, so much the better. Just scrape it up and into the orange mass for yet more intensity. Salt, pepper, maybe a pinch of nutmeg is all that is needed. Tue Nov 17 18:36:14 -0800 2009 4927564 1093156 cinnamon girl 2 5193325 Do you peel the sweet potatoes or leave the skins on? Wed Nov 18 22:35:45 -0800 2009 5190207 123744 karykat 3 5199450 Yes you do peel them and cut them into cubes. They cook faster than you would expect them to. Sat Nov 21 21:56:53 -0800 2009 5193325 1093156 cinnamon girl 1 5193301 Great post. I can't think of all my favorites off the top of my head except for their pizza dough from TNBR and pecan pie are both unbelievable! Wed Nov 18 22:01:42 -0800 2009 4927564 17067 junglekitte 1 5193919 I see two of you have tried the skillet chicken pot pie -- I'm about to try to skillet salmon and leek pot pie. The recipe calls for whole milk, which surprised me a little. Other recipes call for much less liquid and/or add some cream, etc. Has anyone made the salmon and leek pot pie? And if so, did you follow the directions exactly, or futz with it? What did you think? Thu Nov 19 07:28:11 -0800 2009 4927564 1121753 herring 2 5200203 The yeasted waffles are perfect for the holidays. They're delicious and you make them the day before so all you have to do is cook them in the morning. Sun Nov 22 11:07:49 -0800 2009 5193919 64946 SuperGrover