Cook's Illustrated Magazine, Jul/Aug 2013

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  • Pasta with pesto, potatoes, and green beans

    • anya_sf on June 28, 2018

      My pine nuts were already toasted and garlic peeled, so I did not toast the garlic, but used 3 very small cloves raw garlic. I didn't read carefully and only saved 3/4 cup pasta cooking water, so that's all I added to the sauce, along with a few tablespoons of very hot water. It seemed like enough, as the sauce did get creamy. I am not sure why this recipe calls for large potato slices, as smaller pieces would be more similar in shape to the pasta and green beans. I'd say use whatever potato shape you want, adjusting the cooking time accordingly. The pasta was very flavorful.

  • Summer berry trifle

    • ashallen on November 22, 2019

      I loooove trifle-style desserts. This recipe provides a good set of methods for making the basic trifle components (cake, pastry cream, whipped cream, fruit) but I found the recipe as written to have more fruit relative to everything else than I prefer. It's easy to modify the amount and type of fruit (and the alcohol), however, to suit one's taste - I believe I've cut the fruit quantity 30-50%. I've also bumped up the quantity of whipped cream! The recipe as written makes a big dessert (12-16 servings) - cutting it in half has worked fine. My cake often shrinks a bit as it cools after baking, but its texture has always been good in the trifle. Leftovers weep a bit, but I still find them to be absolutely delicious!! [Cross-post for Annual Edition/Magazine.]

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Reviews about Recipes in this Book

  • Perfect fried eggs

    • Bitten Word

      So here's our advice: Try this method yourself starting with just two eggs in a small skillet. Master that, then build from there. As a method for fried-egg consistency, this is terrific.

      Full review
  • Published Jul 01 2013
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States

Publishers Text

Cook's Illustrated is dedicated to finding the best methods for preparing foolproof home-cooked meals. Unlike some glossy cooking magazines, our magazine is staffed with cooks and editors not food stylists. Our 2,500 square foot test kitchen — the same kitchen in which we film our public television show, America's Test Kitchen — has three dozen full-time test cooks whose 9 to 5 job (well maybe 7 to 6 on baking days) is testing and retesting recipes 20, 30, sometimes 50 times until we can offer our readers a recipe we're confident will work every time. (Of course you have to promise to follow our recipes for those foolproof results.)

We also offer ratings and reviews of cookware and kitchen equipment to inform you how different models compare and compete so that you can shop smart. We taste test supermarket ingredients and kitchen staples you use every day, so you know which brands taste best, and which are best avoided. And because Cook's Illustrated is 100% advertising FREE, you get unbiased, objective information.