Cook’s Illustrated Magazine, Nov/Dec 2017

  • Roast whole turkey breast with gravy

    Roast whole turkey breast with gravy (page 5)

    from Cook’s Illustrated Magazine, Nov/Dec 2017 Cook’s Illustrated Magazine, Nov/Dec 2017

    • Categories: Sauces for poultry; Main course; Thanksgiving
    • Ingredients: turkey breast; carrots; celery; thyme; bay leaves; dry white wine
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Notes about Recipes in this book

  • Easy holiday sugar cookies

    • KCKB on November 24, 2024

      This dough came together really easily in the food processor, and rolling it out between parchment makes it appealing for bakers who would like less cleanup. The only things I tweaked were to leave out the almond extract (unpopular opinion, but I dislike the flavor - it doesn’t taste anything like almonds to me!), and our oven runs slow so I had better luck baking at 325 for about 20 min. NB: there’s a discrepancy between the ingredients in this EYB entry and the ones in “Cook’s Illustrated Revolutionary Recipes” and “Desserts Illustrated”. If you make the royal icing, you will need egg whites and confectoner’s sugar, but if you’re only doing the cookies it’s just one (whole) egg and granulated sugar.

  • Chorizo and potato tacos

    • TaffyDeb on January 20, 2018

      Learn to make your own Mexican-style chorizo! YUM! These are great, and any leftovers are wonderful with eggs and bacon the next morning! Taste just like Texas.

    • sarahawker on May 06, 2022

      Easy, delicious. I did double the chorizo to potato ratio.

  • Skillet-roasted Brussels sprouts with maple syrup and smoked almonds

    • anya_sf on November 30, 2023

      My Brussels sprouts were fairly small, so they definitely cooked through in the time, but only 14 oz fit in the skillet. 3 Tbsp oil seemed like plenty. The bottoms got a little too charred, so I'd lower the heat next time. The sauce was really tasty with the sprouts. I'd just like to be able to cook more at a time (maybe use 2 pans?).

  • Skillet-roasted Brussels sprouts with pomegranate and pistachios

    • KCKB on November 24, 2024

      These are delicious! We’ll be having some friends from the Middle East as guests for Thanksgiving this year, and I thought I would test drive this recipe to see if we should make it next week - definitely YES!!!

  • Gingerbread layer cake

    • mrsmadam on May 12, 2021

      Wow, talk about ginger. This was excellent. Interesting icing. SO would have preferred less icing. I made a half recipe in four six inch cake pans and it worked beautifully.

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  • Published Nov 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.