Cook's Illustrated Magazine, Nov/Dec 2008

  • Stovetop roast chicken with lemon-herb sauce

    from Cook's Illustrated Magazine, Nov/Dec 2008 Cook's Illustrated Magazine, Nov/Dec 2008

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken pieces; chicken broth; shallots; parsley; chives; lemons
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Notes about Recipes in this book

  • Sautéed green beans with garlic and herbs

    • kbrooks on May 24, 2025

      Perfect as written. Use lemon thyme if you have it.

  • Almond sablés

    • ashallen on September 13, 2019

      These are very nice cookies. Crisp and lightly sandy texture, buttery nut flavor, and not super-sweet. I have another recipe for hazelnut sables that I saved from a forgotten magazine/newspaper, however, that I like even better - it has a higher proportion of butter to flour and a deeper flavor. It also skips the step in this recipe of boiling an egg and sieving the yolk and is therefore a bit simpler to pull together. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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Reviews about Recipes in this Book

  • Toasted coconut sablés

    • Lottie and Doof

      I fell in love even before I tried them. They seemed easy to make, could be made in advance and were full of toasted coconut.

      Full review
  • Published Nov 01 2008
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Boston Common Press