Cook's Illustrated Magazine Special Issue: Make-Ahead Recipes (Spring 2010)

  • Beef Burgundy (page 5)

    from Cook's Illustrated Magazine Special Issue: Make-Ahead Recipes (Spring 2010) Cook's Illustrated Magazine Special Issue

    • Categories: Stews & one-pot meals; Main course; Cooking ahead; French
    • Ingredients: salt pork; onions; carrots; garlic; parsley; thyme; bay leaves; black peppercorns; beef chuck roast; chicken broth; Burgundy wine; tomato paste; frozen pearl onions; white mushrooms; brandy
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Notes about Recipes in this book

  • Simple ice cream pie

    • Analyze on February 21, 2019

      This is so good! I love the graham cracker crust that the ATK Family Cookbook calls for, and really enjoyed it that way the first two times I made it. This week, I tried their suggested variation of Oreo cookies as you see here. I filled it with homemade Vanilla After-Dinner Mint Ice Cream from the Ben & Jerry's Homemade Ice Cream and Dessert Book (just add chopped Andes Mints to your vanilla ice cream base), and topped it with the Hot Fudge Sauce from ATK, and it was AMAZING!!!!!!!!! The mint and chocolate combination was heaven.

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  • Published Mar 01 2010
  • Format Magazine
  • Page Count 64
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated