Cook's Illustrated Magazine Special Issue: Cooking Fresh (2014): Fresh Produce, Whole Grains, Innovative Recipes by Cook's Illustrated Magazine

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  • Published Mar 01 2014
  • Format Magazine
  • Page Count 64
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Here at America’s Test Kitchen, we believe in cooking and eating for the pure joy of it. That being said, many of us have changed our diets in the past 10 years—we eat lighter, fresher, and more healthfully because we just prefer it. For us, “cooking fresh” doesn’t necessarily mean reducing calorie or getting rid of fat in dishes—though as it turns out, that is a pleasant and useful side benefit. What we mean by “cooking fresh” is cooking with spices and herbs and knowing how to treat meat, fruit, whole grains, and vegetables to maximize their flavors rather than having those flavors muted by heavy ingredients like cream and cheese.

Make no mistake, we’ll still eat a slice of New York cheesecake and juicy grilled cheeseburger, but day to day we find ourselves choosing to make simple recipes that are fresher-tasting. We’ve collected 80 of our favorite “cooking fresh” recipes in this special issue, recipes such as Grilled Chicken Caesar Salad, Poached Salmon with Herb and Caper Vinaigrette, Stir-Fried Portobellos with Ginger-Oyster Sauce, Thai Grilled-Beef Salad, Summer Vegetable Gratin, Summer Pasta Puttanesca, and Mushroom and Leek Galette with Gorgonzola. We’ve got breakfast and dessert covered, too, with recipes for Multigrain Pancakes, Lemon Yogurt Mousse, and Peach Melba Crisp.

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