Cook’s Illustrated Magazine, Mar/Apr 2017

  • One-hour broiled chicken and pan sauce

    One-hour broiled chicken and pan sauce (page 5)

    from Cook’s Illustrated Magazine, Mar/Apr 2017 Cook’s Illustrated Magazine, Mar/Apr 2017

    • Categories: Quick / easy; Sauces for poultry; Main course
    • Ingredients: whole chicken; thyme
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Notes about Recipes in this book

  • Pub-style steak and ale pie

    • Rinshin on July 20, 2018

      The wonderful aroma of beef and various mushrooms baking before topping with the pie crust perfumed the whole house even with all the windows opened! This is a fantastic tasting beefy and mushroom pie. Halved the recipe with the exception of pie crust which I used store bought. Instead of all cremini, used crimini, shitake, and maetake mushrooms as well as homemade beef broth I had on hand. Calls for 1 hour baking at 350 with aluminum foil and cover. Pull out, stir and bake additional 25 min. I did not bake additional 25 min since the consistency of the mixture was already perfect (perhaps because I halved the recipe). The final baking was with pie crust and some sprinkling of Parmesan cheese for 25min and it came out perfectly golden. Served with salmon scotch egg, salad and ale.

  • Simple stovetop macaroni and cheese

    • LaurenB on April 04, 2022

      Super easy to make, but a tad dry. Make sure to not use the Microplane for the parmesan, a larger grate is better

    • SenseiHeidi on July 29, 2024

      Extremely cheesy and creamy. We added bacon pieces.

  • Greek chicken and rice soup with egg and lemon (Avgolemono)

    • LaurenB on April 04, 2022

      Family did not like this at all, but I thought it was good, would be great when sick. Very easy to make. Go light on the extra lemon juice and dill at the end.

  • Better hash browns

  • Sautéed baby bok choy with oyster sauce and ginger

    • wodtke on June 14, 2017

      Pretty good, but nothing special. Makes a decent side.

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  • Published Mar 01 2017
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States

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 ó the same kitchen in which we film our public television show, America's Test Kitchen ó 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.