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

  • Stuffed mushrooms with Boursin and prosciutto

    from The Best of America's Test Kitchen 2013: The Year's Best Recipes, Equipment Reviews, and Tastings The Best of America's Test Kitchen 2013 by America's Test Kitchen Editors

    • Categories: Quick / easy; Stuffing; Appetizers / starters
    • Ingredients: Boursin cheese; parsley; prosciutto; white mushrooms
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Grilled beef satay

    • Rradishes on September 24, 2023

      Excellent flavor, made the peanut dipping sauce as well. Will definitely repeat

  • Grilled Thai beef salad

    • Rradishes on October 02, 2016

      Delicious. The herbs really make this salad. I skipped the rice powder mixture (despite what the note in the book said) - and did not miss it. Made is several times, great summer dish.

  • Quinoa and vegetable stew

    • Rradishes on June 11, 2017

      Such simple yet satisfying combination. Can top with avocado and some lime, but delicious even on its own. Hearty, yet healthy and very flavorful. This became a staple of ours, especially good to take for lunch during the week.

  • Italian wedding soup

    • Rradishes on October 22, 2017

      Delicious, the broth has great flavor.

  • Fried green tomatoes

    • Acarroll on June 02, 2024

      Solid recipe. Used our deep-fryer.

  • Fresh pasta without a machine

    • Rradishes on October 02, 2016

      Best fresh pasta recipe. Works with a pasta machine too. I tried several recipes for fresh pasta and this one is by far my favorite. Made it several times, always freeze leftover pasta for later. Just drop in boiling water frozen, comes out great.

  • Best prime rib

    • Rinshin on May 19, 2015

      Such a great method of cooking prime rib at low temperature and it really can't be any simpler using probe thermometer. I wasn't able to let salted meat for 24 hours in the refrigerator and was able to just let it sit for 5 hours. Still came out perfectly. I went higher than 110 when pulling out as that would be closer to rare. We like ours medium so went to 130-135 when pulled out. Served with sauteed cabbage with parsley and lemon from Mar/Apr 2015 CI. Love cabbage and it's used a lot in Japan.

  • Thai-style fish with coconut rice packets

    • Rradishes on November 07, 2017

      Quick and easy, although I put too much ginger into the sauce. Next time less ginger, can warm up remaining sauce and serve to top with.

  • Wild mushroom ragu with farro

    • Rradishes on February 19, 2018

      This was nice. I used grated fresh tomatoes instead of canned. I did not microwave the mushrooms as the recipe says, just sautéed onions and mushrooms together. Not a huge fan of faro texture though, but this is easy enough to make for a weeknight meal

  • Texas-style blueberry cobbler

    • Rradishes on October 02, 2016

      Easy summer recipe, so pretty and delicious! Will be making again. This can be an easy crowd pleaser.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Sep 01 2012
  • Page Count 350
  • Language English
  • Edition 158
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Every year, the test cooks at America's Test Kitchen develop nearly 1,000 new recipes for their books, magazines, and public television shows, America's Test Kitchen and Cook's Country from America's Test Kitchen. And every year, they collect their favorite recipes (no easy task!) and showcase them in this annual best of the best cookbook.

The Best of America's Test Kitchen 2013 features the best recipes, ingredient tastings, equipment ratings, cooking techniques, helpful tips, and interesting discoveries of the past 12 months. The book also provides a behind-the-scenes look at what goes on in the busy test kitchen, where more than three dozen test cooks develop and test recipes until they find the one that works best.