Cook's Illustrated Magazine, Jul/Aug 2014

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  • Eggplant involtini

    • robinelizabethleslie on July 05, 2014

      This recipe stood up to its claim to be a simplified, pared down version of eggplant involtini. It was pretty easy to put together, light, and REALLY tasty. It does not skimp on flavor! Worthy of the homegrown eggplants we made it with.

  • Pasta frittata with sausage and hot peppers

    • ashallen on October 26, 2019

      Very good! Great flavors and a nice creamy texture. Pretty easy to make (though flipping the frittata requires some care) and doesn't dirty lots of dishes. We substitute chopped up roasted red bell peppers for the hot peppers - works very well. Sausage quality is important since it features prominently in the dish. This dish is substantial - I've sometimes cut back on the sausage quantity for a lighter version. Recipe calls for cooking sausage until fat renders (i.e., half-cooked), but I like to cook it until it's browned for extra flavor. Extra parsley is great too (up to 5 tbsp)! Original recipe calls for adding 3 tbsp vegetable oil to cook pasta - final dish seemed greasy to me when I used this much, so I now aim for 2 tbsp of sausage fat + oil when cooking the pasta. Leftovers keep for at least a couple of days and are great for breakfast. [Cross-post for Annual Edition/ Magazine.]

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  • Published Jul 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.