100 Recipes: The Absolute Best Way to Make the True Essentials by America's Test Kitchen Editors

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Notes about Recipes in this book

  • British-style currant scones

    • etesla on December 21, 2015

      Recipe contains milk at threshold for ingredient indexing.

  • Garlic-rosemary smashed potatoes

    • averythingcooks on October 17, 2020

      I used some larger red skinned potatoes that I cut into cubes. This potato, garlic, cream cheese, rosemary & butter “smash” was a delicious base for our “harvest pork stew” tonight. Great technique and flavour that will be used again & again.

  • Crisp roasted potatoes

    • averythingcooks on September 01, 2020

      Sometimes ATK methods do seem a bit laborious BUT as promised, these potatoes are fabulous! The sliced Yukon golds come out beautifully crisp on the outside and fluffy & soft inside! I did add some minced fresh rosemary very near the end with some fleur de sel. I will absolutely follow this method again!

  • Grown-up grilled cheese sandwiches with cheddar and shallot

    • averythingcooks on October 21, 2020

      I made these exactly as written including bypassing the 2 & 3 year old cheddar in my fridge for the "youngest of the old". I soooo wanted these to be over the top awesome (with the added brie & white wine) and they were good - just good. I'm not sure they were any better than the ones I make with just aged cheddar. We did like the minced shallot & the mustard added to the butter and I will use those 2 tweaks again for sure.

  • Stir-fried beef and broccoli with oyster sauce

    • averythingcooks on April 01, 2020

      This was a really good stir fry served over noodles. I used more peppers (a mix of reds & oranges needing using up) and added some thinly sliced red onions. I chose this as I had broccoli to use up and these days it is absolutely about the wise use of proteins while using up fresh produce. I did add a squirt of siracha to the sauce and actually thought it could have used more. A great technique & dinner that deserves repeating.

  • Indian curry with potatoes, cauliflower, peas, and chickpeas

    • angrygreycat on August 30, 2018

      Made this for dinner tonight, because I had a cauliflower to use up. Nice amount of heat from the chile and easy prep. Pretty good vegetarian curry which I would make again. I served with basmati rice and coriander chutney.

  • Spicy Mexican shredded pork tostadas (Tinga tostadas)

    • angrygreycat on March 07, 2019

      Made it for dinner tonight. Very easy, but not very flavorful meat. Extremely mild, we expected a bit more heat or even just more spice in general. Served with red onion, guac, sour cream, radishes, corn, pepper, lime and cilantro salsa

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  • ISBN 10 1940352010
  • ISBN 13 9781940352015
  • Published Oct 13 2015
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook.

We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes: The Absolute Best Way to Make the True Essentials. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

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