Cook’s Illustrated Magazine, Nov/Dec 2013

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  • show
    • Categories: Sauces for poultry; Cooking ahead; Cooking for a crowd; Thanksgiving
    • Ingredients: turkey giblets; turkey neck; turkey backs; turkey thighs; onions; carrots; celery; garlic; chicken broth; dry white wine; thyme
    • Accompaniments: Julia Child's stuffed turkey, updated
    • Categories: Side dish; Cooking ahead; Thanksgiving; Vegetarian
    • Ingredients: sweet potatoes; shallots; sandwich bread; Parmesan cheese; thyme
    • Categories: Stews & one-pot meals; Main course; Cooking ahead
    • Ingredients: chicken thighs; bacon; chicken wings; onions; celery; anchovy paste; thyme; chicken broth; dry white wine; soy sauce; red potatoes; carrots; parsley
  • show
    • Categories: Sauces for meat; Christmas; Vegetarian
    • Ingredients: tawny Port wine; dried cherries; balsamic vinegar; thyme; shallots; heavy cream; butter
    • Accompaniments: Slow-roasted bone-in pork rib roast
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: beef chuck eye roast; pancetta; salami; carrots; celery; onions; tomato paste; dry white wine; marjoram; rigatoni pasta; pecorino Romano cheese
    • Categories: Pizza & calzones; Main course; Vegetarian
    • Ingredients: bread flour; instant yeast; pizza sauce; Parmesan cheese; mozzarella cheese
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; French
    • Ingredients: pine nuts; Kalamata olives; salt-cured black olives; capers; canned anchovies
    • Categories: Pasta, doughs & sauces; Main course; French
    • Ingredients: pine nuts; Kalamata olives; salt-cured black olives; capers; canned anchovies; spaghetti pasta; parsley; Parmesan cheese
    • Categories: Side dish; French
    • Ingredients: pine nuts; Kalamata olives; salt-cured black olives; capers; canned anchovies; red potatoes; parsley
    • Categories: Dressings & marinades; French
    • Ingredients: pine nuts; Kalamata olives; salt-cured black olives; capers; canned anchovies; honey
    • Categories: Pies, tarts & pastries; Dessert; Christmas; Cooking ahead; Cooking for a crowd
    • Ingredients: heavy cream; sliced almonds; all-purpose flour; espresso powder; dark chocolate; butter; light corn syrup
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas; Cooking ahead; Italian
    • Ingredients: slivered almonds; heavy cream; orange marmalade; oranges; dark chocolate
    • Categories: Soups; Cooking ahead; Portuguese
    • Ingredients: Spanish chorizo sausages; onions; garlic; dried red pepper flakes; potatoes; chicken broth; collard greens

Notes about this book

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Notes about Recipes in this book

  • Florentine lace cookies

    • robinorig on February 14, 2018

      The bakery that is the origin of this recipe is right down the hill from my house. They make the best ones I've ever had. I always wondered how they made them and now I know. This recipe works every time! I have had no problem using a brush to paint the chocolate over the bottoms as I like them with more chocolate than the recipe calls for and closer to the originals.

  • Boiled potatoes with black olive tapenade

    • debkellie on August 22, 2015

      I used pre-prepped tapenade , and this was a revelation. Really nice served with salmon.

  • Black olive tapenade vinaigrette

    • jtodes on January 03, 2016

      Wonderful. Very easy to make. Need to make 20 hours in advance.

  • Julia Child's stuffed turkey, updated

    • Creative.Juices on April 20, 2017

      This has become my go-to Thanksgiving recipe. If you enjoy stuffing that's been cooked in a turkey, but don't enjoy how long it takes to roast, this recipe is one for you. You'll find this recipe demonstrated on America's Test Kitchen, season 13, episode 9. The visual instructions make cutting up the turkey, and deboning the drumsticks, far less intimidating. The meat is always juicy, the stuffing drenched in turkey juices. Mmmm!

  • Thin-crust pizza

    • ashallen on January 19, 2020

      Excellent recipe for homemade pizza! I grew up on New Haven pizza and can be pretty picky. This recipe surprised me - I wasn't expecting to make this good a pizza with a regular oven + baking stone. Crust was nicely chewy with a moist interior, crisp exterior, and great dough bubbles on the rim. I only did a 1-day cold-ferment with the dough this time and will try the 3-day next time. Used King Arthur's organic bread flour which we've also enjoyed in other breads. Good quantity of sauce and cheese relative to crust, though my husband preferred a bit more sauce (+ a whole tin of anchovies!) on his pie. Recipe doesn't mention using semolina flour to dust the peel, but I find it really eases transfer of the pizza from peel to oven. [Cross-post for 2011 & 2013 Annual Edition/2011 & 2013 Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Best chicken stew

    • ashallen on April 26, 2020

      This is the most flavorful chicken stew I've made to date. The chicken and vegetables were very tender and the sauce was basically a thick, rich, flavorful gravy. I usually prefer the stronger flavors of beef/pork/lamb stews to chicken stew, but this is very good. I did use a flavorful batch of homemade chicken stock. My husband, a big chicken stew fan, says this one is his new favorite and has already requested a repeat for next week. The stew was good after the specified cooking time, but I cooked it for an additional 45-60 minutes since we like the meat and vegetables to be verrry tender. Recipe says to discard chicken wings after cooking, but the meat on mine was actually very good when picked out and mixed into the gravy with everything else. [Cross-post Cook's Ill. Annual Edition/Magazine.]

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  • Published Nov 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.