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The America's Test Kitchen Quick Family Cookbook by America's Test Kitchen Editors

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Notes about this book

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Notes about Recipes in this book

  • Glazed baby carrots

    • etesla on July 18, 2014

      Simple and everyone ate the carrots very quickly. Would definitely make again.

  • The best hummus

    • drussell41 on March 29, 2019

      Texture on this one is outstanding.

  • Middle Eastern roasted red pepper dip

    • drussell41 on March 29, 2019

      For more authenticity: Aleppo red pepper instead of cayenne; pomegranate molasses instead of molasses+honey; watch lemon amount as PM has a little acidity to it already.

  • Mexicali cheese spread

    • Phyla67 on January 04, 2014

      Delicious, will definitely make again

  • Lemony chicken and rice soup

    • MollyB on January 15, 2019

      Very good, quick soup (especially if you have cooked rice on hand), made exactly as written. The fennel is lovely in the dish. It was perfect for a cold winter evening, and worked for a weeknight.

  • Tortellini minestrone

    • Creative.Juices on March 16, 2018

      This was an easy, quick to pull together recipe. If you're like me and want the tortellini to remain firm, only add them as you eat the soup.

  • Beef and bean chili

    • Creative.Juices on March 16, 2018

      Pretty good for a weeknight chili. It's mild, as is, so use some ground chili peppers or hot sauce if you enjoy some bite. I used very lean ground beef the second time I made it and felt the lack of fat in lost flavor. Otherwise, I'll make this a go-to weeknight favorite.

  • Chicken cordon bleu subs

    • BethNH on January 18, 2017

      p. 76 My 17 year old son chose this recipe to cook for dinner tonight. It starts with frozen breaded chicken cutlets so is low on the actual "cooking". Nevertheless, it's a pretty good simple dinner or lunch made with simple ingredients. We all enjoyed the sandwiches. The best part of the cooking was when the recipe instructs the reader to use a Dutch oven to weigh down the sandwiches. My son insisted he didn't want help but had no idea what a Dutch oven was.

  • Goat cheese and spinach calzones

    • MollyB on December 13, 2018

      These are great! This is my go-to calzone recipe, and I've made it many times without feeling any need to tinker with the recipe (though we do use home-made pizza dough rather than store-bought). The mix of cheeses is perfect and are nicely balanced by the spinach and red pepper flakes. I usually make 4 or 5 smaller calzone to make each an individual serving, rather than bigger ones.

  • Cheesy broccoli calzones

    • MollyB on July 16, 2018

      These were OK but not great. I used fresh broccoli that I steamed and chopped - maybe that wasn't a good idea? I had broccoli I needed to use up and pizza dough, and this was a good use for those, but I wouldn't go out of my way to make these again. The spinach and goat cheese calzone recipe in the cookbook (this is a variation on that recipe) is way better.

  • Pad Thai

    • BethNH on January 18, 2017

      p.150 This recipe is not authentic nor does it claim to be. In fact, it didn't taste like any Pad Thai I've ever been served. That being said, it was a good noodle dish. We all enjoyed the mix of noodles, shrimp and sauce and we'd happily eat it again.

  • Cod cakes with garlic-basil aïoli

    • MollyB on November 21, 2018

      Very good, simple fish cake recipe. There were surprisingly good the next day for lunch, too. They were not quite as quick as the recipe promised, but still worked for a weeknight dinner. I might try varying the herb in the aioli next time - tarragon would probably be good if you didn't have basil on hand. Note that this recipe starts with raw fish, not cooked.

  • Sheet pan stir-fry with shrimp and asparagus

    • LaurenB on August 02, 2016

      Super easy and fast way to cook shrimp with veggies, shrimp turned out perfect and sauce was tasty. Will make again, but will try with snap peas and bell pepper next time, since some of the asparagus was mushy. Made with jumbo shrimp and only cooked for 6 minutes. If I had cooked any longer, the shrimp would have been overcooked.

  • Egg, ham, and hash brown pie

    • MollyB on June 26, 2018

      Very tasty simple dish. Everyone liked it, including the 6 yr old. Leftovers made a nice quick breakfast.

    • joyous on April 01, 2016

      This is like an american spin on a spanish tortilla. Easier too because of the hashbrowns.

  • Potato chip-crusted chicken fingers

    • ldholakia on March 22, 2017

      My kids love this recipe and request it often...not sure I think it qualifies as "quick" in that it requires a lot of prep, but other than that it is a keeper in our house.

    • etesla on July 18, 2014

      I generally like to keep my comments positive, but in case I forget somehow and decide to try making these again, NO. The coating does not stick well, the chicken winds up rubbery and flavorless, and everything feels a little greasy. I have never wholeheartedly disliked an ATK recipe so much.

  • Easy apple, sausage, and cheddar strata

    • MollyB on December 13, 2018

      This was easy and quick, but a bit bland and I wasn't sure about the sweetness of the apple. I usually don't like things like apple in savory dishes, but I gave this a shot since I had all the ingredients on hand. I might try it again with a tart apple (all I had was a Fuji apple), or perhaps with something like mushrooms or spinach instead of the apple. Make sure to use enough salt and pepper if making, and an assertive cheddar.

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Reviews about this book

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  • ISBN 10 1933615990
  • ISBN 13 9781933615998
  • Published Oct 01 2012
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

A faster, smarter way to cook everything!

The test cooks at America's Test Kitchen spent two years reimagining cooking for the 21st century. Their goal was simple: to make quick recipes that would stand the test of time and become classics for a new generation of busy home cooks. How did they do it? By putting flavor first! After all, if a recipe doesn't taste good, it won't be made a second time. The America's Test Kitchen Quick Family Cookbook represents a fresh approach to quick cooking. More than 750 foolproof recipes deliver dinner (and more) in 45 minutes or less from start to finish no exceptions, no tricky timekeeping. And as always, the recipes have been tested again and again, so you know they work.

What's the test kitchen's secret? Start with inventive cooking techniques and use convenience products in new ways. For example, the test kitchen reinvents Beef Stew (page 48) for Tuesday night by using tender but inexpensive sirloin steak tips. And forget simmering for hours. Once the meat is browned and the sauce is built, the stew is done. Secret ingredients in this case, soy sauce and anchovies build a deep flavor base in short order. Rotisserie chicken and prepared pie dough are not unexpected ingredients in Easiest-Ever Chicken Pot Pie (page 102). But the use of Boursin cheese instantly turns chicken broth into a creamy sauce packed with flavor. Throughout the book, convenience products such as precooked rice, frozen vegetables, puff pastry, and prepared cookie dough are put to novel use. Store-bought pizza dough isn't just for pizza: It's an easy springboard for soft New York style pretzels, a braided dinner loaf, or lightning-fast rosemary-olive focaccia. (See page 365 for all three recipes.)

Appetizers and desserts have been retooled, too. Easy Melted Brie with Honey and Herbs (page 26) uses the microwave to cut total prep time to just 10 min- utes. Individual Chocolate Fudge Cakes (page 406) replicate the restaurant classic, but without the fuss. No mixer is required, and the fudgy center is created by pressing a square of chocolate into the cake batter before it goes into the oven. How easy is that?

The America s Test Kitchen Quick Family Cookbook demonstrates that quick cooking and good taste are not mutually exclusive. With this book on hand, the question What's for dinner? will be easier than ever to answer and dinner will be faster than ever to prepare.



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