America’s Test Kitchen Special Issue: The Make-Ahead Cook (2016): Smart Strategies for Dinner Tonight

  • All-American meatloaf (page 18)

    from America’s Test Kitchen Special Issue: The Make-Ahead Cook (2016): Smart Strategies for Dinner Tonight America’s Test Kitchen Special Issue

    • Categories: Main course; Cooking ahead
    • Ingredients: tomato ketchup; apple cider vinegar; onions; thyme; saltine crackers; parsley; Worcestershire sauce; hot sauce; meatloaf mix
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Notes about Recipes in this book

  • All-American meatloaf

    • dianev on January 07, 2015

      Good meatloaf, not too meaty tasting. I used mix of 2 parts beef to one part pork; no veal. The sauce is very sweet and pungent--use sparingly.

  • Provençal pork tenderloin with apples and shallots

    • jenmacgregor18 on January 21, 2015

      The pork is excellent, very moist and flavorful. The shallots are good; but the family didn't care for the apples in the mix. I'd leave them out next time--or even make the pork alone.

  • Grilled chicken kebabs

    • jenmacgregor18 on July 06, 2016

      I've made these twice now. They are very good. Chicken is incredibly tender. I think I even prefer to eat them without the extra dressing drizzled on afterwards. Used oregano instead of thyme, as I had it on hand. Make sure you get really big onions if you're cutting each half into fourths. Or maybe just cut each half onion into 3rds. The onion shrinks when you nuke it prior to skewering. It can be interesting trying to skewer smallish soft onion pieces.

  • Easy pulled pork

    • dianev on January 07, 2015

      I made this in the crockpot with great success. I found the cumin flavor to be a bit too strong. After cooking I removed the meat, skimmed the fat, put the liquid in a saucepan and reduced it to more of a barbecue sauce consistency.

  • Baked ziti with Italian sausage

    • jenmacgregor18 on November 12, 2015

      Preferred this version to ATK's Potluck version, which had too much cheese & cream for my taste. I used ground beef with Italian seasoning & fennel seed, with a little Worchester & soy sauce.

    • chawkins on November 20, 2015

      This can be made up to 24 hrs ahead of time, store in the fridge and pull out and bake later. Instead of mixing egg in with the ricotta, olive oil was used. I used a decent extra virgin olive oil and I could taste it in the final product.

    • twoyolks on November 27, 2015

      This makes a decent make ahead casserole. The sauce for the ziti just didn't have enough depth of flavor to it to be really good. This was mostly about the cheese.

  • Turkey and green chile enchiladas

    • twoyolks on November 29, 2015

      The quality of these enchiladas come down to the quality of the canned enchilada sauce. Unfortunately, the canned sauce we used wasn't all that great so the enchiladas were only mediocre. I did like the corn in the filling which added some nice sweetness and crunch.

  • Hearty beef and barley soup

    • dianev on February 24, 2015

      Soup is good and has a nice texture. Very tomatoey. Quick cooking barley should only be added during the last hour--it disappears into the soup if simmered all day. Regular barley would be fine.

  • All-American beef chili

    • themarybaker on October 02, 2014

      substituted black beans for kidney beans.

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  • Published Sep 01 2016
  • Format Magazine
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

No-Stress Dinners for the Time-Pressed Cook

Make-ahead recipes usually lose something, namely flavor and texture, between the time they’re prepared and the time they’re served. The test kitchen spent months solving these problems, discovering creative solutions and innovative techniques based on kitchen science, and drawing on over 20 years of expertise to create recipes that are just as good, if not better, when given a little rest between prep and serve.

In this bookazine (a combination magazine and book), you’ll find 60 of our favorite make-ahead recipes. We’ve arranged them by cooking method, so you’ll see chapters titled Prep Ahead: Ready-to-Cook Meals, Reheat and Eat: Make-Ahead Stews and Braises, Bake and Serve: Oven-Ready Casseroles, and more. We include the time it will take to prep, to cook, and to finish each recipe, and a separate sidebar highlights the steps you can take care of the night before. Choose the method or methods that word best for you and your schedule, and dig in.

Featured recipes include: Vegetarian Chili, Spice-Rubbed Flank Steak with Toasted Corn and Black Bean Salad, Slow-Cooker Wild Rice and Turkey Soup, Grilled Portobello Burgers, Easy Pork Tacos, One-Pan Roast Chicken and Vegetables, Easy Overnight Beef Stew, Skillet Pizza with Broccoli and Red Onion, and more.