Cook’s Illustrated Magazine, Mar/Apr 2015

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  • Braised halibut with leeks and mustard

    • EdM on August 28, 2019

      Very easy to overcook, depending on thickness (halibut cuts vary). Moist and delicious if not overcooked. Don't use halibut less than one inch thick.

    • apattin on June 09, 2019

      Very good but make sure the fish is thick, 1 inch or more. Mine overcooked.

    • wittwoman on December 27, 2015

      Halibut is very expensive. We've used frozen cod, but it's not as thick. So sauce ends up seeming richer and more buttery in comparison.

  • Braised halibut with fennel and tarragon

    • EdM on March 10, 2020

      Don't skimp on butter. Do not overcook fish during sear. Allow time for fennel to cook during steam step, without overcooking halibut. Careful scooping out fennel and fish to allow sauce to be left behind. I used half tarragon, half parsley, but all tarragon would have been fine.

  • Root vegetable gratin

    • wittwoman on December 27, 2015

      Takes a while to prep vegetables, but assembly is a snap. Flavor is cleaner and brighter than scalloped potatoes -- not as rich. Could probably cook longer than recipe says.

  • Sautéed cabbage with parsley and lemon

    • louie734 on March 18, 2015

      A very good side to corned beef sandwiches for a nontraditional corned-beef-&-cabbage dinner. I used a bit of cider vinegar instead of lemon, riffing off their red cabbage variation. Note that CI seems to find VERY small 'small heads' of green cabbage - 1 1/2 pounds was half of a regular sized head. We'll make this again!

  • Raspberry charlotte

    • Piebaker on February 26, 2017

      Delicious and beautiful with an amazing texture. Dirties a LOT of dishes as the recipe says, but really worth it. Next time will increase the vanilla in the cake a bit.

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  • Published Mar 01 2015
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States

Publishers Text

Cook's Illustrated is dedicated to finding the best methods for preparing foolproof home-cooked meals. Unlike some glossy cooking magazines, our magazine is staffed with cooks and editors not food stylists. Our 2,500 square foot test kitchen — the same kitchen in which we film our public television show, America's Test Kitchen — has three dozen full-time test cooks whose 9 to 5 job (well maybe 7 to 6 on baking days) is testing and retesting recipes 20, 30, sometimes 50 times until we can offer our readers a recipe we're confident will work every time. (Of course you have to promise to follow our recipes for those foolproof results.)

We also offer ratings and reviews of cookware and kitchen equipment to inform you how different models compare and compete so that you can shop smart. We taste test supermarket ingredients and kitchen staples you use every day, so you know which brands taste best, and which are best avoided. And because Cook's Illustrated is 100% advertising FREE, you get unbiased, objective information.