Cook’s Illustrated Magazine, Sep/Oct 2015

  • Pan-seared flank steak with mustard-chive butter

    Pan-seared flank steak with mustard-chive butter (page 5)

    from Cook’s Illustrated Magazine, Sep/Oct 2015 Cook’s Illustrated Magazine, Sep/Oct 2015

    • Categories: Sauces for meat; Main course
    • Ingredients: beef flank steaks; butter; chives; Dijon mustard; lemons
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Notes about Recipes in this book

  • Flaky buttermilk buscuits

    • twoyolks on February 02, 2026

      These are a bit fussy and time consuming to make but they are very good.

  • Spanish braised chicken with sherry and saffron (Pollo en pepitoria)

    • twoyolks on October 31, 2016

      The sauce for the chicken reminds me of an odd version of a Thai curry. My chicken got a bit overcooked but was still good.

  • Sausage meatballs and spaghetti

    • kateiscoooking on November 22, 2020

      Great alternative to beef meatballs. Since that issue is in a mountain of magazines to be input, I estimated the measurements. Would prefer panko to the bread.

    • Shewi128 on August 14, 2023

      Cross-posted: Surprisingly tender and good. They are definitely more fennel-heavy, so you have to like fennel for this recipe (you could decrease if you want). I used Italian-flavored ground turkey instead of Italian sausage, and I forgot to put in the shredded parmesan into the meatballs. However, the meatballs held together really well and were very tender. The sauce was light enough to not clash with the Italian flavored meatballs. I'd highly recommend!

  • Sautéed summer squash with parsley and garlic

    • Bob.NH on October 04, 2015

      I added some fresh corn kernels to the mix and it worked well.

  • Avocado-feta spread

    • debkellie on August 13, 2016

      This makes a lovely stand-alone dip, using a good quality Persian feta!

  • Chocolate-caramel layer cake

    • debkellie on August 24, 2015

      Absolutely divine - moist, flavoursome & surprisingly not overly sweet. And it was easy to make! What more do you need for a midweek morning tea cake?!

    • twoyolks on December 07, 2015

      This was one of the easier layer cakes I've made. The cake itself was moist but didn't have a ton of chocolate flavor. The caramel was a bit too intense in comparison to the cake.

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  • Published Sep 01 2015
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

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.