America's Test Kitchen Special Issue: The Best of 2015: The Year's Best Recipes, Equipment Reviews, and Tastings

  • Black olive tapenade

    Black olive tapenade (page 2)

    from America's Test Kitchen Special Issue: The Best of 2015: The Year's Best Recipes, Equipment Reviews, and Tastings America's Test Kitchen Special Issue

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean
    • Ingredients: pine nuts; Kalamata olives; salt-cured black olives; capers; anchovies
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  • Pressure-cooker pot roast

    • 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 2015
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Every year our editors and test kitchen cooks develop nearly 1,000 recipes for our magazines, books, and public television shows. The Best of America’s Test Kitchen 2015 contains over 120 of the most unforgettable recipes in what was a very good year in the test kitchen. Come share our successes with this triple-sized special issue that’s also packed with step-by-step photographs, recommendations on equipment and ingredients, innovative cooking techniques, and commonsense information that will make you a better, more confident cook.

Recipes include: Hearty Cream of Chicken Soup, Shredded Beef Tacos, Grilled Chuck Steaks, Slow-Roasted Bone-In Pork Roast, Italian Easter Pie, Grilled Glazed Boneless, Skinless Chicken Breasts, California Fish Tacos, New England Lobster Roll, Sesame-Crusted Salmon, Gluten-Free Pizza, Grilled Portobello Burgers, Melting Potatoes, Perfect Fried Eggs, Quicker Cinnamon Buns, Fresh Peach Pie, Fresh Strawberry Mousse, and Fudgy Tarheel Pie.