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Cook’s Illustrated Magazine Special Issue: All-Time Best Make-Ahead Recipes (2015): Special Collector’s Edition by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Freezer chicken enchiladas

    • stef on January 26, 2019

      This was a nice recipe. Enjoyed by family . I served it when I made it - didn't freeze it. Quick to make because it uses rotisserie chicken.

  • White chicken chili

    • Delys77 on February 09, 2016

      Pretty good but you can amp up the acid.

  • Simple ice cream pie

    • Analyze on February 21, 2019

      This is so good! I love the graham cracker crust that the ATK Family Cookbook calls for, and really enjoyed it that way the first two times I made it. This week, I tried their suggested variation of Oreo cookies as you see here. I filled it with homemade Vanilla After-Dinner Mint Ice Cream from the Ben & Jerry's Homemade Ice Cream and Dessert Book (just add chopped Andes Mints to your vanilla ice cream base), and topped it with the Hot Fudge Sauce from ATK, and it was AMAZING!!!!!!!!! The mint and chocolate combination was heaven.

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  • Published Jun 01 2015
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A little bit of planning makes cooking enormously easier and more enjoyable. The editors of Cook’s Illustrated have selected their all-time favorite make-ahead recipes that will enable you to cook and eat well, on your own schedule. These are smart recipes for great home cooking that make use of pauses in recipe steps to build flavor—while you’re taking care of the rest of your to-do list.

Clever recipes include:

Freezer Chicken Pot Pies – A saucy filling and a double-thick crust are the secrets to pot pies than can be successfully backed from frozen.

Classic Pot Roast - A simple 19th century recipe and well-marbled chuck-eye roast offer truly beefy taste.

Herb-Crust Pork Roast – For flavor in every bite, we spread an herb paste in the middle and on top of the roast. A cheesy crumb crust is the crowning touch. Make one day, roast the next.

Make-Ahead Green Bean Casserole – Making this freezer-to-oven casserole with raw green beans is the key to fresh flavor and texture.

Creamy Macaroni and Cheese – Convenience, indulgence, and comfort in a straight-from-the-freezer casserole. The frozen bread-crumb mixture is sprinkled over the top just before baking.

Pizza from the Freezer – For a crisp, tender crust straight from the freezer, we combine some unlikely ingredients, like half-and-half and baking powder.

Blueberry Pie from the Freezer – Graham cracker crumbs and dried cranberries help make a blueberry pie that can go straight from the freezer to a hot oven.

Additional recipes featured: Overnight Broiled Beef Kabobs with Garlic and Herb Marinade, Stuffed Thick-Cut Pork Chops, Freezer Chicken Enchiladas, All-American Beef Chili, Baked Ziti, Ultimate Seven-Layer Dip, Classic Scalloped Potatoes, Crunchy Potato Wedges, Mashed Potatoes, Anytime Dinner Rolls, Breakfast Strata with Spinach and Gruyere, Overnight Sour Cream Coffee Cake, Icebox Lemon Cheesecake, Individual Chocolate Soufflés, Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit, and Pantry Barbecue Sauce


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