Cook's Illustrated Magazine Special Issue: Classic Roasts & Simple Sides (2015) by Cook's Illustrated Magazine

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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!

  • Asparagus, red pepper, and spinach salad with goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

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  • Published Jan 01 2015
  • Format Magazine
  • Page Count 64
  • Language English
  • Countries United States

Publishers Text

The editors of Cook’s Illustrated have paired favorite foolproof recipes for all kinds of roasts—beef, pork, chicken, and lamb—with the very best side dishes to offer home cooks inspiration for great meals all year round. Classic Roasts & Simple Sides features more than 60 recipes culled from 20+ years of America’s most trusted cooking magazine. You’ll learn how we developed each recipe—testing it again and again until the combination of ingredients, preparation, temperature, roasting and resting time was just right. Some, like Slow-Roasted Beef with Smashed Potatoes, require hours of slow roasting and are ideal for winter weekends, plenty, such as Weeknight Roast Chicken with Rice Pilaf, are weeknight friendly. All are destined to become family favorites. We also include our picks for the best-performing equipment and best-tasting ingredients so you can shop smart and save money.

Pairings include: Roast Lemon Chicken with Buttermilk Mashed Potatoes, Classic Pot Roast with Easy Drop Biscuits, Pepper-Crusted Pork Loin with Pureed Butternut Squash, Herbed Roast Turkey with Wild Rice Pilaf, Stuffed Roast Beef Tenderloin with Duchess Potatoes, Roasted Boneless Leg of Lamb with Asparagus Salad, Slow-Roasted Fresh Ham with Mashed Sweet Potatoes, and Beef Braised in Barolo with Creamy Parmesan Polenta

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