The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make by America's Test Kitchen Editors

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Notes about this book

  • Foodiewife on January 22, 2017

    I'm a HUGE fan of America's Test Kitchen. I subscribe to the online Cook's Illustrated, Cook's Country and ATK videos. I subscribe to the digital magazines. Rarely, has an ATK recipe not been good. My only complaint is, that after I bought the book, I realized that quite a few of the recipes are recycled-- just scaled down for two. This isn't a crime, but be aware that if you have access to their recipes (and I do), it's a little disappointing. Still, I love this cookbook now that we are empty nesters. There isn't a photo for every single recipe, but there are still helpful photos nonetheless.

  • maasr on December 10, 2016

    The title doesn't lie, this is a great guide for cooking smaller portions. Especially useful for meat recipes where two people won't finish everything. Highly advised to have a 8 and 10 inch skillet though, since using small portions in larger skillets risks scorching them.

  • bellezora on August 31, 2015

    The Skillet Apple Crisp on p. 365 has the best crisp topping ever. This recipe is on regular rotation, and the topping is used for all crisps now. Another favorite dessert is the Individual Blueberry Crumbles. That topping has also become a quick favorite. I agree with SusanHitt that the meatloaf is tasty, indeed.

  • SusanHitt on January 03, 2015

    Meatloaf was really tasty! My husband cleaned his plate! Will be making again!

Notes about Recipes in this book

  • All-American mini meatloaves

    • DJM on December 01, 2017

      Excellent recipe.

  • Perfect filets mignons with horseradish sauce

    • BethNH on October 01, 2017

      The filet mignons are oiled and cooked for a few minutes on each side in a hot pan. They are then finished in a hot even for just a few more minutes. Using this method, I got two perfectly cooked medium rare filet mignons with a delicious brown crust on both sides and a juicy red interior.

    • mharriman on December 24, 2017

      I agree with BethNH. This is an easy recipe that produces delicious steaks. I used six ounce beef tenderloin steaks and low fat sour cream- still very tasty. This would be a great protein dish for meat eating company because kitchen time is short. I served with roasted red potatoes and a green salad.

  • Lemon-herb cod with crispy garlic potatoes

    • BethNH on November 07, 2018

      We've had this twice now. The potatoes are the best part. I prefer it without the garlic and with lemon zest on the fish in addition to the lemon slices. It's an easy hands off meal.

    • chawkins on May 07, 2020

      Quite good for the amount of effort put in. I had a bit of problem moving the portions from the baking tray to the platters as the potato shingles did not stay as a cohesive mass, may be it was the Yukon gold I used rather than the russet called for.

    • mharriman on November 07, 2018

      The best thing about this recipe is that it’s all easy bake once you’ve prepped the potatoes. We couldn’t taste the minced garlic and thought it was a pretty bland dish, overall. Okay but nothing special.

  • Spiced swordfish with avocado-grapefruit salsa

    • BethNH on February 19, 2017

      Fresh swordfish needs so little to make it wonderful. This recipe has just a tiny bit of spice from chili powder and cayenne. We grilled it instead of broiling and it was wonderful. The avocado-grapefruit salsa was very good and went perfectly with the swordfish. p.176

  • Sichuan orange chicken with broccoli

    • BethNH on March 18, 2019

      A very average stir fry with a sauce that should have been more flavorful. It was fine but I wouldn't bother making it again.

  • Parmesan-crusted asparagus

    • BethNH on October 01, 2017

      This recipe uses a lot of dishes for roasted asparagus but it's well worth it. Asparagus are coated in egg whites and then tossed in a panko/parmesan mixture. Finally, they are roasted in a hot oven. The end result is nicely cooked asparagus with a crunchy, cheesy exterior. Delicious!

  • Chocolate frosting

    • TrishaCP on April 25, 2020

      This is a great frosting that you make in the food processor. I used bittersweet chocolate and it was not too sweet. This recipe made more than enough for the six inch layer cake that I made for my husband’s birthday.

  • Easy skillet pizza with ricotta, bacon, and scallions

    • chawkins on March 21, 2016

      My biggest skillet is 12" on top, but with an 81/2" base, so I had to use a 10" square cast iron skillet. Area-wise, that work out very well, but unfortunately, I did not preheat the oven early enough, after the prescribed time on top of the stove, I had to wait for the oven to come up to temp, as a result, the bottom of the pizza was somewhat burnt. Other than the burnt, we like the pizza, it will be made again.

  • Chicken saltimbocca

    • chawkins on January 01, 2015

      Very easy and very flavorful. I used lime juice instead of lemon because I was making a salad dressing with lime juice so I just reserved on teaspoon for the chicken.

  • Chicken fajitas

    • chawkins on February 25, 2015

      Great fajita recipe for the winter when you didn't want to grill your chicken in the sub-zero temperature as the chicken breasts were cooked in a skillet on the stove top. The chicken breasts were then sliced and dressed with a lime dressing which brought a note of freshness to the dish.

  • Sautéed chicken breasts with white wine and herb pan sauce

    • chawkins on March 25, 2019

      This is a quick and delicious dish with simple pantry ingredients. I used vermouth which is suggested as an alternative to the dry white wine.

  • Sautéed chicken breasts with oranges and feta

    • chawkins on March 14, 2016

      Simple, quick and healthy dish for a week night dinner. The fennel seed added interest to the orange relish. Most time consuming part of the dish was prepping the oranges.

    • mharriman on June 08, 2018

      My husband really liked this dish. Me- not so much. It IS healthy, light, and quick as described, but I thought the flavor combination —freshly sliced oranges, one minced garlic clove, and fennel seeds— topped with a sprinkling of feta, was surprisingly ho hum. Served with tabouleh.

  • Chicken Marsala

    • chawkins on February 06, 2015

      It was good, nothing exceptional, I doubled up on the mushroom because my carton of mushrooms need to be used up.

  • Chicken Parmesan

    • chawkins on October 28, 2014

      Very nice crisp crust on the chicken. My chicken breasts were huge, I had to finish cooking them in the oven to reach the correct internal temperature, I should have pounded them thin so make for quicker cooking. No fontina, so used comte instead. Also, basil in the garden is long gone, so used dried basil in the sauce made from frozen tomato from the garden.

  • Skillet pasta with fresh tomato sauce

    • chawkins on August 08, 2020

      Excellent. I added sweet Italian sausages, used garden fresh tomatoes, spaghetti instead of campanelle and increased the amount of pasta and water both by a third. I browned the sausages in the skillet, then added the onion and proceeded with the rest of the recipe with the sausages in the pan.

    • maasr on December 10, 2016

      One of my favorite quick tomato sauce recipes. Use the best canned whole tomatoes you can, plus high quality EVOO and fresh basil. With quality ingredients this is impossible to mess up.

  • Bacon-wrapped pork chops with roasted potatoes

    • chawkins on January 19, 2015

      Quick and easy, very little hands-on time. It was quite good, even though I forgot to rub fennel powder on the chops before baking. Anything wrapped in bacon couldn't be too bad.

  • Sesame-crusted tuna with ginger-soy sauce

    • chawkins on June 13, 2017

      Wow, that ginger-soy dressing was to die for. The instruction for cooking the tuna was quite confusing. My steaks were at least an inch thick if not more, I wound up cooking the first side for 3 minutes, the other side for about a minute and a half and about half a second for each edge.

  • Smothered pork chops

    • chawkins on November 17, 2014

      Very flavorful, but I'll cut down on the the cayenne next time. I Like spicy food but it does not seem appropriate on smothered pork chops. I do the entire cooking on the stove top and I did not skim the sauce as I had all the fat trimmed off before cooking, so there was hardly any fat in the sauce.

    • chawkins on September 13, 2016

      Made this again using the instant pot, timing based on the pressire cooker pork chops and applesauce recipe from pressurecookerrecipes.com: high pressure for 1 minute, natural release for 10 minutes, perfect.

    • PytnPlace on August 25, 2020

      I followed the recipe to a T, however my onions came out really mushy and unappetizing. The pork chops tasted good. Not sure how to solve the issue re complete breakdown of the onions. I used a med/large size yellow onion.

  • Banana bread

    • chawkins on September 05, 2020

      Good bread. Great for times when you only have one over-ripe banana to use up.

    • khopkins1012 on June 21, 2019

      Good banana bread. I ate the entire thing before it had completely cooled.

  • Tiramisù

    • chawkins on April 14, 2016

      Excellent! I made the cooked egg version where the yolk mixture was heated to 160 degree F. It was supposed to make 2 servings, but they must be extremely generous servings (each with 6 4x1" lady fingers in it). You can easily get 3 to 4 servings out of it.

  • Cheesy scalloped potatoes

    • chawkins on April 18, 2019

      Very good, cheesy and saucy, but like most recipes in this book, it made two very, very generous portions. I used Yukon gold rather than russet and 2% milk for the cream. I prefer the potato gratin from the same book to this as the gratin is not as rich.

  • Potato gratin

    • chawkins on May 02, 2016

      Solid recipe even though I made a lot of substitutions: Yukon gold for the russet, 2% milk for the cream and Swiss for the Gruyere. As with some of the recipes in these book, the portions were quite large, we had leftovers even though my husband is a potato fiend.

  • Meaty skillet lasagna

    • chawkins on February 27, 2015

      Very good for the amount of effort put in, also a lot lighter than a regular lasagne even after I double the amount of mozzarella. Instead of the 28 oz can of tomatoes called for in the recipe, I used 1 1/2 pint of my own canned tomato sauce.

    • katenolan on March 25, 2019

      You know how you go to the store for one specific thing and then get distracted? That was me and lasagne noodles, so we had to use the no-boil noodles we had on hand. Because of that, I can't vouch that the texture of the noodles was what it should be. Even if we had gotten the correct noodle, I think we'd prefer this with a smaller noodle such as penne. I also couldn't find fresh basil, so dried oregano it was. I think the flavor was good but could be enhanced by a pat or two of butter (a la Marcella's butter and onion sauce) prior to adding the cheese. And make sure to let it sit covered so the ricotta gets good and melty!

  • Pan-roasted asparagus with toasted garlic and Parmesan

    • Analyze on March 12, 2019

      This is a delicious recipe! I've made it four times and we've loved it every time. My husband doesn't care for the garlic, so I get it all :)

  • Chocolate pots de crème

    • Nancith on July 20, 2019

      Wow, is this ever a rich dessert! Well-received by those at my dinner party. The only issue encountered was because I tried to increase the recipe by half, which in the end did work, BUT instead of stirring on the stove for 10-12 minutes, it took almost 45 minutes (of constant stirring) to get to the correct temperature. I guess the success of the dish was worth the extra effort!

  • Quinoa salad with red bell pepper and cilantro

    • Nancith on March 09, 2019

      Enjoyed this salad--dressing is nicely flavorful. Subbed scallions for shallots, didn't have jalapeno pepper or cilantro (unfortunately for the latter). Since it lacked cilantro, I threw in some goat cheese that needed a home & it actually worked very well. A keeper.

  • Slow-cooker Moroccan chicken stew

    • Nancith on December 11, 2017

      Husband & son both enjoyed this meal, although son rated it higher. Very easy to put together & doesn't require much time in the slow cooker. Canned fava beans substituted nicely for the garbanzos & I didn't have dried apricots, which probably would have given it a nice touch of sweetness. Would be a simple recipe to double.

    • mharriman on August 08, 2019

      I liked this better than my husband did. He thought it was good but “fairly bland.” I loved the mild but tasty spices and apricots. I used all of the designated ingredients and only changed up the chicken thighs. I used bone-in thighs and decided to serve them whole surrounded by the chickpea sauce and atop the couscous. The entree was easy and fast to prep and done cooking and ready to serve after 3 and a half hours.

  • Crispy sesame pork chops with wilted napa cabbage salad

    • Nancith on March 04, 2019

      Hubby loved the pork chop. The Napa salad was pretty good, although it tasted a little too bitter-cabbagey to me. Not sure if that was because it the wilting brought out the bitterness, or we just unfortunately got a strong Napa cabbage. I think next time I would use less rice vinegar & more sesame oil.

  • Moroccan-style quinoa and kale with raisins and pine nuts

    • Nancith on January 23, 2019

      Nice combination of flavors in this dish: tangy lemon, salty feta, earthy kale, sweet raisins, a little crunch from pine nuts. My only complaint is that the quinoa was somewhat mushy, more like porridge than separate grains. That will be easily rectified next time by using less liquid than called for. Good as a main dish for me & a side for hubby.

  • Crispy chicken breasts

    • Nancith on April 11, 2017

      A big hit with husband--brown & crispy outside, juicy inside. Quick and simple. I probably should have pounded the pieces as suggested, but didn't & they still turned out well.

  • Braised chicken thighs with potatoes, fennel, and tarragon

    • Nancith on May 17, 2018

      My omnivores said this meal was tasty , but not outstanding. For myself, I just prepared the vegetables & threw in some faux meat strips. This requires an hour of simmering plus 10 more min. The problem with that is the potatoes & carrots were very mushy because they are to be cut in small pieces. The plus is that the disintegrating potatoes actually thickened the liquid into a nice gravy, rather than having to boil down excess liquid. While not a fan of tarragon, I actually found it quite appealing in this dish.

  • Chicken and rice

    • Nancith on August 09, 2017

      Husband & son agreed that this was a flavorful dish. I will say that the finished dish did not match up with the book photo/description. The rice was almost too soft & the chicken skin, despite being nicely browned initially, did not stay crisp or brown after steaming in the oven with the rice. Despite that, this is a nice dish when you want something tasty, but uncomplicated.

  • Brazilian-style pork and black bean stew

    • Nancith on July 27, 2017

      Rave reviews from my meat-eaters! Husband described a savory-rich flavor with enough heat to keep him happy (it did have an enticing aroma). I did not have a tomato or linguiça sausage, but I added a bit of tomato puree for the flavor, & threw in some diced carrot & corn to fill it out a bit. Fairly quick & easy to prepare, and different way to utilize country-style pork ribs.

  • Seared scallops with butternut squash

    • kayanelson on October 06, 2014

      I love Cooks Illustrated but this scallops and butternut squash combo wasn't good. Not a good pairing of ingredients. I suppose some could argue that the sweetness of scallops and butternut squash would meld well together, but it didn't. The scallops on their own were quite good and I will try some of the variations.

  • Skillet broccoli with olive oil and garlic

    • kayanelson on January 17, 2015

      Good and quick and yummy. I love this cookbook.

  • Steak au poivre with brandied cream sauce

    • mharriman on December 17, 2019

      Deliciously decadent. Devilishly so. This recipe is special occasion worthy. The French-based sauce is what makes the steak mouth watering. I used an 11 oz. New York boneless steak, cut in half; steaks were medium and juicy at 5 minutes total pan- searing time. I followed the ingredients and instructions to the T and found only one issue: the time given for cooking the brandy sauce was way too long on my stove. At medium, my sauce was thick and bubbling at 45 seconds rather than 6-8 minutes. Had I not taken it off the burner, I would not have had a sauce, but a paste. I used a cast iron Le Creuset skillet, which does hold heat well, so perhaps that’s why the sauce formed so quickly. Made way more sauce than needed because I reduced steak portions. Will repeat when craving a decadent steak dinner. Tips: Mini brandy bottle works well for two person recipe. Recipe also in ATK Comfort Food Makeover cookbook (reduces fat) and ATK Cooking for Two special occasion collector’s magazine.

  • Fennel, apple, and chicken chopped salad

    • mharriman on August 23, 2018

      Just okay. Recommended if you’re watching your weight. I made the salad using leftover breast meat from roasted chicken (Thomas Keller recipe) for a quick dinner after a long day. It was indeed light as tagged. Not all that exciting. My husband and I thought it might have been enhanced with fresh tarragon instead of the dried I used. Fresh tarragon won’t grow in northern Virginia and has been absent all summer from any local grocer I’ve tried. Note: Photo in cookbook prominently shows celery in salad. Celery is not a listed ingredient for this recipe in my cookbook!

  • Thai-style red curry with shrimp, asparagus, and carrots

    • mharriman on January 16, 2018

      My husband loves the ingredients in this recipe and so do I. He thought tonight’s version needed more coconut milk but I thought the amount was perfect ( I used 3/4cup as usual). I’ve adapted the recipe to look a bit more like an old Weight Watchers recipe I have: I sauté the shrimp first and plate it. I substitute orange bell pepper for the carrots, I use light coconut milk, and I skip adding cornstarch ( the sauce doesn’t really need thickening). I serve it on a bed of white rice. I don’t find that the basil adds anything to the flavor- the red curry paste and coconut milk are the main flavors and don’t need any help. If I prep everything ahead of cooking, like tonight, it serves up pretty quickly. Very tasty!

  • Miso-glazed salmon fillets

    • mharriman on August 26, 2018

      Wonderful! Easy to mix marinade and easy to roast. I opted to bake at 500 degrees for 9 minutes instead of broiling, and the fillets turned out great. I liked the helpful photo instructions of how to make cuts in salmon skin before marinating. Served with steamed broccoli, white rice, and a simple iceberg salad with ginger salad dressing. A nice alternative to sometimes overly sauced Asian restaurant entrees.

  • Sirloin steak with Boursin mashed potatoes

    • mharriman on September 05, 2017

      I couldn't find a sirloin steak at Whole Foods under 1.30 lbs, so went with that size and it worked out well for two nights of dinners for the two of us. My husband rubbed the steak with a Williams Sonoma smokehouse steak rub and grilled it (instead of cook in pan directions) while I made the mashed potatoes. The Boursin gives the potatoes a rich, decadent flavor. The steak was thick, juicy and tender. This traditional steakhouse meal was very easy to make and tasted better than most restaurant takes on it.

  • Broiled salmon with pineapple salsa

    • mharriman on April 27, 2018

      Excellent! My husband and I loved this salmon recipe. Instead of broiling, I baked the ( king) salmon in a 500 degree oven for 10 minutes on a skinny grill pan. It turned out moist and delicious. I’ll make the salsa from a whole pineapple again. I found the fresh fruit and juices helped the overall flavor of the salsa. Served this with jasmine rice sprinkled with petite peas.

  • Toasted orzo with chives and lemon

    • mharriman on April 28, 2020

      I closely followed the instructions and timing and the orzo was cooked to a creamy finish. We really liked the toasted flavor and aroma of the orzo; the lemon zest and chives added a nice added flavor component. Went well with pesto chicken and tomato kebabs.

  • Grilled beef and vegetable kebabs with lemon-rosemary marinade

    • mharriman on August 25, 2018

      Delicious! I marinated the beef and the vegetables separately for an hour and both were wonderful. My herb garden didn’t yield any Rosemary this summer so used dried Rosemary. I’m sure this would have been even better with fresh Rosemary. A good prep ahead and grill later meal.

  • Sautéed mushrooms

    • mharriman on April 08, 2020

      On impulse I purchased shiitake and oyster mushrooms 5 days ago and decided I better do something with them today. Using this recipe, I made a nice side dish. These would be best as a steak or beef roast topping. This is an easy recipe with straightforward instructions. I think the dish really needs the cremini mushrooms. My delicate shiitakes and oyster mushrooms, without them, got a little lost in all the butter, shallots, and wine going on.

  • Roasted red potatoes

    • mharriman on January 29, 2019

      My husband and I liked the way these turned out better than the usual way I roast the potatoes. Roasting with foil covering the pan and then taking off the foil the final 8 minutes made the potatoes soft and moist on the inside and crisp on the outside. The only thing I’d change would be to spray the aluminum foil lining with cooking spray because my potatoes stuck like glue to the foil without that extra moisture. Served with cole slaw and crab cakes.

  • Perfect baked potatoes

    • mharriman on December 28, 2018

      Sometimes simplest is best and for russet baked potatoes, all you need is 75 minutes and an oven. I hadn’t planned the needed time for old fashioned baked potatoes in a long time, so I needed to actually consult a cookbook. The result of my time effort is captured in the recipe’s title: perfect!

  • Carrot cake with cream cheese frosting

    • Londonyankee on March 11, 2019

      Used a 7 inch square pan and it work well. The frosting was not really stiff enough for my liking, maybe more sugar would help? But it was yummy and easy. Made 4 large servings or 6 smaller ones.

  • Fudgy brownies

    • Londonyankee on March 22, 2019

      Good fudgie brownie with the shiny top! My new favorite. Incredibly easy. I wonder if the extra egg yolk is the secret to fudgy and shiny?

  • Roasted sweet potatoes

    • TaffyDeb on November 15, 2015

      pg 312 also in a monthly Cook's Mag, but can't find it

    • khopkins1012 on February 08, 2019

      Cutting them into 3/4 inch medallions really did lead to a sweet, tender potato. Will be my go to roasting method from now on. Also makes it easier to portion out or snack on compared to Whole potatoes.

  • Greek-style lamb pita sandwiches

    • TaffyDeb on May 21, 2017

      We enjoy this meal-it takes us back to our years in Turkey. We don't use store bought pita but make a flat bread ahead of time.

  • Weeknight roast chicken

    • TaffyDeb on January 13, 2019

      This version calls for chicken pieces, whereas the version of the recipe in the 2013 America's Test Kitchen, Cooking for Two, ISBN 978 1 936493 43 2, DOES use a whole 3-3.5 pound chicken.

  • Baked manicotti

    • TaffyDeb on February 04, 2017

      So easy to put together, just remember to allot 55 minutes for the baking... so yummy, enough for three people if one includes a salad and and some crunchy bread! the sauce is a good one to remember for other dishes, easy, very commonly had ingredients and nice bright taste! Will be making again. Also very open to additions, spinach, and other veggies. Will be a go-to for Lent and all Fridays.

  • Weeknight baked chicken with lemon and thyme

    • evilmissmonkey on February 23, 2015

      Great weeknight recipe, easy and delicious.

  • Pan-roasted chicken breasts with garlic and sherry sauce

    • pvia on April 21, 2015

      Sauce was perfect.

  • Butternut squash puree

    • rpepper on November 02, 2019

      Very good if you have the time (40-50 minutes). Cooking the squash in butter and cream gives it a nice flavor. The cayenne adds a nice kick.

  • Refried beans

    • Foodiewife on January 17, 2016

      I prefer to grate the onion, instead of chopping it. I don't like the texture of onion with my refried beans. Not a bad recipe, but not like authentic Mexican restaurant style.

  • Skillet pasta quattro formaggi

    • Foodiewife on January 22, 2017

      The beauty of this recipe is that it's really easy to make. Just saute shallots with white wine. Add pasta, add water and heavy cream and cook for a self-made sauce. Only problem is, 4 cups of water is too much. My pasta cooked, but the sauce did not thicken. I added some cooked Texas Gulf Shrimp, since it was on hand and I had to use it, that gave some protein. I'd add some finely chopped Parsley for color, too. OR, next time I'd add some steamed broccoli. It's really a "cheater" type of Al Fredo sauce, without the butter and reduced heavy cream. We liked it, and it was a low-maintenance recipe.

  • Multigrain pancakes

    • Wanahca on September 10, 2016

      Nice texture and good flavor. Served it with butter, maple cream, bananas and bacon.

  • Chewy chocolate chip cookies

    • khopkins1012 on November 13, 2019

      Used 6 oz of chopped chocolate from bars instead of chips. Everyone really liked these and I had no leftovers. Also works with 6 oz. of M&Ms.

  • All-American potato salad

    • khopkins1012 on July 08, 2020

      Tastes good with Dill relish as well as sweet

  • Turkey chili

    • hourlongshower on October 17, 2016

      Love this! The spicing is perfect and I appreciate the flexibility to use whatever beans are on hand. I also enjoy throwing in whatever veggies need to be used up like the last few leaves of kale and half a large sweet potato. Great with cornbread or over spaghetti, Cincinnati style.

  • Skillet ravioli with meat sauce

    • maasr on December 10, 2016

      Simple and fast recipe, just make sure you are happy with the cheese ravioli you use. Also look for un-wrapped raw sausage meat from a butcher or in the super market.

  • White chicken chili

    • MeganGarcia on September 23, 2017

      This was delicious and so easy to make. I used a chicken breast that I'd already roasted, adding in the pieces in the last 5 minutes of simmering. I had it with avocado, sour cream, and shredded cheese on top. The hominy makes this taste so much better than white chicken chili recipes that call for beans, and I did add extra hominy.

  • Skillet-glazed pork chops

    • Graceclaw on February 07, 2019

      If you do these correctly, they turn out amazing. The easiest part to mess up is the last step; do NOT put the chops in the glaze before the glaze is properly ready, or you will end up with hard bits of maple candy on your chops.

  • Buttermilk pancakes

    • taste24 on September 17, 2020

      These were excellent and simple to put together. Nice and fluffy with unique tang from the sour cream and buttermilk. Made 6 pancakes - perfect for two of us.

  • Grilled chicken fajitas

    • taste24 on August 12, 2020

      These fajitas are outstanding. I marinated for longer than the 15 minutes - probably 1-2 hours, and also cut the chicken into strips. Will be making these over and over.

  • Southwestern black bean salad

    • Lmastriaco on July 22, 2020

      Used dried black turtle beans instead of canned beans.

  • Black bean burgers

    • Lmastriaco on July 21, 2020

      Used dried black turtle beans instead of canned beans.

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  • ISBN 10 1936493837
  • ISBN 13 9781936493838
  • Linked ISBNs
  • Published Apr 01 2014
  • Format Paperback
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The only comprehensive cookbook specially designed for a 2-person household--with more than 650 foolproof recipes scaled down for two. From breakfast to dinner, sides to desserts, plus slow cooking, vegetarian, and grilling--we include a wide range of cuisines. A perfect gift for newlyweds, small families, or empty nesters.

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