Cook's Illustrated Magazine Special Issue: Spring Entertaining (2013)

  • Classic pot roast

    Classic pot roast (page 5)

    from Cook's Illustrated Magazine Special Issue: Spring Entertaining (2013) Cook's Illustrated Magazine Special Issue

    • Categories: Main course; Cooking ahead; Entertaining & parties; Spring
    • Ingredients: beef chuck eye roast; onions; carrots; celery; beef broth; dry red wine; tomato paste; bay leaves; thyme; balsamic vinegar
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  • Asparagus gratin

    • Analyze on March 25, 2017

      This is delicious! It's pretty rich, but just so, and very cheesy-delicious. It was originally published in Cook's Country April/May 2011. I've made it twice, and it was a big hit both times. I would recommend trimming your asparagus in the traditional way (bending till they snap), as the instructions here to "trim 1 1/2 inches from stem end of asparagus and reserve ends" left me with a few inedible woody pieces. Anyway, this is a delicious asparagus recipe if you like cheese!

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  • Published Mar 01 2013
  • Format Magazine
  • Page Count 64
  • Language English
  • Countries United States

Publishers Text

Whether you want to update the menu of an annual spring holiday dinner, or you're looking for inspiration for casual meals that suit the season, Cook's Illustrated has you covered. Our editors have put together a collection of 64 recipes with plenty of main dishes, starters, salads, sides, and desserts to choose from. Every recipe is foolproof, and every menu idea is designed to minimize your stress in the kitchen.

Plus we provide our recommendations for the best-tasting ingredients to use and the equipment that outperformed competitors in unbiased product testing. And we offer clever kitchen Quick Tips to help you cook easier, smarter, and faster.

So start planning a celebration of spring with those nearest and dearest to you, and enjoy the confidence of cooking with trusted recipes from the experts at Cook's Illustrated.

SAMPLE MENUS INCLUDE:

Elegant Easter Dinner for 6: Salad of Bitter Greens with Creamy Garlic Vinaigrette, Parker House Rolls, Stuffed Portobello Mushrooms with Spinach and Goat Cheese, Roast Beef Tenderloin, Roasted Smashed Potatoes, Asparagus Gratin, and Boston Cream Pie.

Mother's Day Brunch for 6: Buttermilk Waffles, Mixed Berry Salad with Gingered Syrup, and Oven-Fried Bacon.

Spring Pork Roast Dinner for 8: Salad of Spicy Greens with Mustard and Balsamic Vinaigrette, Parker House Rolls, Sausage-Stuffed Pork Loin, Make-Ahead Mashed Potatoes, Braised Hearty Greens, and Blackberry-Walnut Buckles.

Comfort Food Favorites for 6: Quick Chicken Fricassee, Roasted Smashed Potatoes, Roasted Broccoli with Cheese Sauce, and Sweet Cherry Pie.

ADDITIONAL MENUS:
Classic Pot Roast Dinner for 8, Simple Weeknight Chicken Dinner for 6, Pasta Night for Crowd, Friday Night Fish for 6, Dressing Up Chicken for 6, "Taste of Asia" Dinner for 6, and Soup and Sandwich Lunch for 6.