Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

  • Best roast chicken with root vegetables

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: whole chicken; potatoes; carrots; parsnips; thyme; parsley
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Notes about Recipes in this book

  • Best baked potatoes

    • twoyolks on May 26, 2016

      They were baked potatoes. They tasted like baked potatoes. I'm not really sure what else I should've been expecting. They were fine as baked potatoes.

  • Red lentil soup with North African spices

    • wittwoman on April 10, 2016

      Really interesting, complex flavor. Like that the soup isn't completely pureed.

  • Easy-peel hard-cooked eggs

    • mfto on September 21, 2016

      I follow this recipe exactly and it works every time. You bring 1" of water to a boil, put a max of 6 eggs directly from the refrigerator into a steaming basket and into the boiling water, cover pan, and follow recipe boiling timing and cooling in an ice bath. I usually keep a small bowl of hard boiled eggs in the fridge for quick lunches or snacks or to add to salads. Perfect number of eggs if you are cooking for two.

  • Roasted asparagus

    • sldoug on February 28, 2016

      This is a great method for cooking asparagus. I didn't have time to peel the stalks (and I was afraid my spears were too thin anyway) but the roasting worked perfectly. I served the asparagus with aioli and they were gone in a flash.

  • Sticky buns

    • TaffyDeb on December 22, 2016

      caramel rolls that turn out well-

  • Butternut squash and white bean soup with sage pesto

    • shannonstoney on February 09, 2017

      Made this without the beans and it was still very good.

    • wkhull on October 27, 2022

      I used the beans and this came out decent. I thought 3 cans of beans would be too much, but it came out nice. Had a split-pea soup consistency without the fat. We ended up mixing the pesto in at the end instead of using it as a topping to tame the parsley flavor (I'm not a big fan). I really liked the preparation - making a butternut broth/mash with the wedges of the bulb end seemed to really work in this dish.

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  • ISBN 10 1940352738
  • ISBN 13 9781940352732
  • Linked ISBNs
  • Published Feb 21 2017
  • Format Hardcover
  • Page Count 218
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated

Publishers Text

The Cook’s Illustrated 2016 Annual gathers all six issues of Cook's Illustrated magazine from the past year--including 120 foolproof recipes from the cooks at America's Test Kitchen, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings--in one edition.  A hardcover, cloth-bound format, along with an easy-to-use index of recipes and ratings, makes this an ideal reference book and a handsome edition to any cookbook library,

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