Cook's Illustrated Magazine, Jan/Feb 2014

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  • Roasted butternut squash with browned butter and hazelnuts

    • jumali on December 23, 2013

      Very disappointing. In half of the suggested roasting time my squash became overcooked and mushy. Too much butter made the dish greasy.

    • Analyze on June 12, 2017

      This is SOOOOOOOOOOOOOOO good!!! The sweet, caramelized squash, the browned butter, the hazelnuts...yes, pretty much everything that's obvious from the description. It's so rich and flavorful, and the flavors themselves I'd never had together with butternut squash. If it sounds good to you, make it!!! :) I'm seeing the other reviews and that is so true though too - the cooking time was a bit too long, so you'll want to check them much sooner. By the way, we also loved the Roasted Butternut Squash with Goat Cheese, Pecans, and Maple and Roasted Butternut Squash with Radicchio and Parmesan from the same set....and I'm excited that there are 2 more as well to try!

    • Alro9 on January 15, 2014

      The cooking time was much too long. In about 20-25 minutes (at the recommended oven temperature) the squash was colouring all over. So that definitely needs adjustng. However the spreading out of the squash in slices- I tend to roast it cubed normally - and the the combination of it with the hazelnuts is a good one. A further modifcation is too much butter in this receipe - use oil for the roasting and butter still with the hazelnuts, but I'd suggest, halving the anount.

  • Easy sandwich bread

    • twoyolks on February 05, 2015

      This was very quick (for bread) and quite good. The flavor is a bit reminiscent of a store bought honey wheat bread (but better).

    • emiliang on October 23, 2014

      A delicious quick sandwich bread. About 2 hours from start to finish. I thought that the taste was not going to be very developed, but I was pleasantly surprised.

  • Pressure cooker pot roast

    • twoyolks on January 17, 2014

      Both the beef and the sauce have excellent flavor. It also cooks very quickly. I served it with carrots boiled in salted water and potatoes boiled in salted water with garlic, thyme, and black peppercorns. They made a nice accompaniment.

    • Rinshin on November 02, 2018

      Added a small amount of tomato paste, anchovy paste and fish sauce. This made one of the best tasting pot roast. Loved the smooth texture and rich taste of the sauce from the pureed vegetables. The taste was so well rounded and I love to use this similar method when making beef stew.

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  • Published Jan 01 2014
  • 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.