Cook's Illustrated Magazine Special Issue: All-Time Best Meat Recipes (2016): Special Collector's Edition

  • Pan-seared thick-cut strip steaks with sun-dried tomato relish

    Pan-seared thick-cut strip steaks with sun-dried tomato relish (page 3)

    from Cook's Illustrated Magazine Special Issue: All-Time Best Meat Recipes (2016): Special Collector's Edition Cook's Illustrated Magazine Special Issue

    • Categories: Chutneys, pickles & relishes; Main course
    • Ingredients: beef strip steaks; dried red pepper flakes; sun-dried tomatoes in oil; capers; honey; parsley; mint
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  • Published Feb 01 2016
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

More than 95 best-ever Cook’s Illustrated recipes, beef, pork, poultry, and lamb are featured in this special collector’s edition of the magazine.

In the mood for beef? Choose from Best Prime Rib, Classic Roast Beef Tenderloin, French-Style Pot Roast, Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese, Steak Tacos, Ultimate Beef Chili and more than a dozen other favorites.

Searching for the best chicken recipes? So are we. Among those we developed in the test kitchen are Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce, Best Chicken Parmesan, Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce, and Tandoori Chicken.

Want to add big, bold flavor to pork? Try our recipes for Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese, Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce, and Pan-Seared Oven-Roasted Pork Tenderloin with Shallot-Balsamic Sauce.

And what’s a meat main without a star side? Master our foolproof recipes for Creamy Mashed Potatoes, Pan-Roasted Broccoli with Lemon Browned Butter, Farro Risotto with Arugula, Lemon, and Parmesan, Sweet Potato Casserole, and many more.

You will find innovative test kitchen techniques on every page, and we include results of our blind taste tests of supermarket ingredients and let you know which equipment and cookware outperformed competing models in the test kitchen.