Cook's Illustrated Magazine Special Issue: All-Time Best Pasta Recipes (2014): Special Collector's Edition

  • Old-fashioned spaghetti and meatballs

    Old-fashioned spaghetti and meatballs (page 3)

    from Cook's Illustrated Magazine Special Issue: All-Time Best Pasta Recipes (2014): Special Collector's Edition Cook's Illustrated Magazine Special Issue

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: sandwich bread; buttermilk; ground beef; ground pork; Parmesan cheese; parsley; egg yolks; canned crushed tomatoes; basil; spaghetti pasta
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Notes about Recipes in this book

  • Fettuccine Alfredo

    • mrsmadam on July 06, 2016

      This was fabulous! I don't make changes in a recipe on the first try and this won't be changed in the future either. Very, very good as is.

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

Publishers Text

They’re all here, foolproof versions of everyone’s favorite pasta dishes in a special limited-edition collector’s issue. Get the secrets to tested and perfected versions of Old-Fashioned Spaghetti and Meatballs (buttermilk-soaked bread is the key to meatballs with a creamy interior and pleasantly rich, tangy flavor), Quick Tomato Sauce (our full-flavored sauce takes only 15 minutes to prepare), Macaroni and Cheese Casserole (rich and boldly seasoned with eggs, onion, dry mustard, and Worcestershire sauce), Fettucine Alfredo (serve it in warm bowls to retain its ultra-creamy texture), Pasta Salad with Asparagus and Red Peppers (stick with lemon in the vinaigrette and let the vegetables cool before dressing them), Pad Thai (constant tossing while stir-frying the ingredients ensures even cooking), and Fresh Pasta without a Machine (our carefully formulated dough and rolling technique produce the best noodles we’ve ever tasted).

You’ll also get our picks for pasta cooking gear that beat competitors in rigorous testing and the best-tasting ingredients, along with invaluable tips for better, smarter cooking discovered during our (admittedly obsessive) recipe development process.

Additional featured recipes include: Baked Manicotti, Shrimp Fra Diavolo, Salerno-Style Spaghetti with Fried Eggs and Bread Crumbs, Pasta with Butternut Squash and Sage, Penne alla Vodka, Arugula and Ricotta Pesto, Spicy Sichuan Noodles, and Herbed Rice and Pasta Pilaf.