Notes about Recipes in this book

• French-style pot-roasted pork loin

  • ashallen on November 04, 2019

    This came out pretty well but not great for me. Unfortunately, I didn't watch the internal temperature closely enough and it went past 140F. The pork loin seemed a bit dry and I'm assuming the higher internal temperature was the cause. Next time I'll watch more carefully! [Cross-post for Annual Edition/Magazine.]

• Weeknight roast chicken

  • mfto on September 04, 2011

    I have made this several times using around a 3 lb free range chicken with the tarragon pan sauce. I roasted the chicken in my castiron skillet. Easy and good

• Tarragon-lemon pan sauce

  • mfto on September 04, 2011

    I grow tarragon in my garden and fresh tarragon is perfect with chicken. Dried tarragon is not a good substitute IMHO. This is an easy pan sauce.

• Potato gnocchi with browned butter and sage

  • emiliang on February 27, 2024

    I'm 45 and I don't think I've ever liked a recipe so much that I promptly made it again the next day. Until now. Wow, these gnocchi are GOOD!!! I didn't even make the sauce (I used a tomato-based recipe to serve the gnocchi, with some shaved pecorino on top).

• Butternut squash soup

  • ashallen on December 04, 2019

    This is a great butternut squash soup and my favorite of the three Cook's Illustrated butternut squash soup recipes I've tried to date. Full-flavored, clear squash flavor, and savory vs. creamy/sweet/pumpkin pie-like. I did not make the suggested fried leeks accompaniment. [Cross-post for Annual Edition/Magazine.]

• Lentil salad with hazelnuts and goat cheese

  • ellabee on April 11, 2014

    Simmered green lentils per usual instead of using CI's hour in the oven; replaced parsley with mint. Nice lunch, and have dressed lentils in fridge for another go. For this and other lentil salads, have reverted to soaking them overnight like other beans before cooking, to avoid unevenly cooked results.

• Lentil salad with carrots and cilantro

  • radishseed on April 09, 2026

    Pretty good, but I found the cinnamon to be distracting. I would probably omit it or just put in a tiny amount, depending on what I'm eating with the salad.

• Cranberry-pecan muffins

  • emiliang on January 06, 2013

    Substituted hazelnut flour for the pecan meal. Much more convenient and I think a better pairing with cranberries. These were the best muffins I've ever baked: delicate crumb with a nutty-tangy flavor.