All-Time Best Brunch by Cook's Illustrated Magazine

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    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: coffee beans
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    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: coffee beans
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    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: black tea bags
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    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: black tea bags; mint
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    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: black tea bags; fresh ginger
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    • Categories: Cocktails / drinks (with alcohol); Breakfast / brunch; Cooking ahead; Cooking for a crowd; American
    • Ingredients: tomato juice; vodka; lemons; Worcestershire sauce; prepared horseradish; hot sauce
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    • Categories: Cocktails / drinks (with alcohol); Breakfast / brunch
    • Ingredients: Prosecco wine; oranges
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    • Categories: Cocktails / drinks (with alcohol); Breakfast / brunch
    • Ingredients: Prosecco wine; oranges; rose blossom water
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    • Categories: Cocktails / drinks (with alcohol); Breakfast / brunch; Italian
    • Ingredients: Prosecco wine; peach juice
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    • Categories: Cocktails / drinks (with alcohol); Breakfast / brunch; Italian
    • Ingredients: Prosecco wine; peach nectar; fresh ginger
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    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking ahead
    • Ingredients: milk; heavy cream; Dutch-process cocoa powder; dark chocolate chips
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    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch
    • Ingredients: milk; cinnamon sticks; ground cardamom; black peppercorns; whole cloves; black tea bags
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    • Categories: Egg dishes; Breakfast / brunch; American
    • Ingredients: butter; eggs; egg yolks; ground cayenne pepper; distilled vinegar; English muffins; Canadian bacon
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    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; Italian; Vegetarian
    • Ingredients: shallots; half and half cream; frozen spinach; Parmesan cheese; dry mustard; nutmeg; eggs
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; half and half cream; dried red pepper flakes; baby arugula; sun-dried tomatoes in oil; goat cheese
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; half and half cream; zucchini; mint; feta cheese
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    • Categories: Egg dishes; Breakfast / brunch; Mexican; Vegetarian
    • Ingredients: eggs; corn tortillas; onions; red peppers; jarred jalapeño chiles; Monterey Jack cheese; cilantro
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; sharp cheddar cheese
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    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; bacon; tomatoes; green peppers; garlic
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; provolone cheese; onions; dried red pepper flakes; sun-dried tomatoes in oil; baby arugula
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; half and half cream; frozen spinach; Gruyère cheese
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; half and half cream; frozen spinach; sun-dried tomatoes in oil; goat cheese
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    • Categories: Egg dishes; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: eggs; broccoli; dried red pepper flakes; lemons; feta cheese
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    • Categories: Egg dishes; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: eggs; dried red pepper flakes; lemons; asparagus; goat cheese; mint
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    • Categories: Egg dishes; Breakfast / brunch; Italian; Vegetarian
    • Ingredients: eggs; dried red pepper flakes; shiitake mushrooms; scallions; sherry vinegar; thyme; pecorino Romano cheese
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Notes about this book

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Notes about Recipes in this book

  • Leek and goat cheese quiche

    • mharriman on October 30, 2019

      My husband made five of these for his men’s group last month, and because it was so popular, there weren’t any leftovers for me to sample. So, tonight I made one for dinner, and I can see why it was eaten up. It’s on the lighter side, not heavy as some with meat can be, with satisfying but not overpowering flavors. Lessons learned: I followed the instructions for ingredients and used two leeks weighing a bit over a pound before being chopped up. My extra filling made a mini pie. Also followed directions for pre- baking a store- bought pie crust ( used roll out dough type) and used foil and pennies to weight down the crust. There was no time given for how long to pre-bake, so I chose 15 minutes and that worked well ( husband couldn’t remember timing he used). My only problem was that my crust tops slipped down with the weights. Other than that, the crust was flaky and easy to cut at the end of the quiche baking time. Next time I’ll be more careful about crimping my crust.

  • Ultimate banana bread

    • mharriman on December 02, 2022

      My loaf looked pretty, and the banana slices on top added a festive appeal. The bread itself was a bit dry, and if there’s a next time, I’ll start checking for doneness at the 45-minute mark instead of 55 minutes. I prefer a moister banana bread. I used the recommended size loaf pan and followed the time for it. Having six overripe bananas worked well in getting liquid and consistency Cook’s wanted. I'm still looking for the ultimate banana bread recipe. For me, this was I'm at but not ”the ultimate.” Update: I froze most of the remaining loaf and after thawing, it was moist and rich- not a hint if dryness. This has never happened- the bread’s better after freezing. Interesting! I'm now motivated to make it again.

  • Irish brown soda bread

    • mharriman on January 15, 2021

      I was late in my start to making this as an accompaniment for soup today, so only gave it a rest on the wire rack for 30 minutes before slicing it, and luckily, it still sliced easily. Ingredients were easy to mix up and form into dough. I used the only round pan I own, a springform one, and it worked well. This is a heavier, more dense and craggy version of brown soda bread than I remember eating in Ireland. Even so, I really liked it, especially with the wheat germ and wheat bran, and will make again, even though my French baguette loving husband isn’t nearly as much a fan as I am.

    • ricki on September 21, 2018

      Half the recipe, baked for 35-40 minutes in small pyrex pie pan. Great wheat flavor, but disappointing texture. Outside is thick and crunchy, while inside is too dense. Size? Glass pan? Keep trying!

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Reviews about this book

  • Eat Your Books

    Everything for Brunch from the folks at Cook's Illustrated

    Full review
  • ISBN 10 1945256605
  • ISBN 13 9781945256608
  • Published Sep 04 2018
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Everything that makes brunch great is also what makes it tricky to prepare at home. From just-set eggs to high-flying popovers to rich (not soggy) strata, it's challenging to get every element just right. Enter this fresh collection of 75 foolproof recipes that guarantee a perfectly executed brunch every time.

This scrupulously tested recipe collection features inventive takes on brunch classics (our Huevos Rancheros delivers a whole meal from one sheet pan), helpful make-ahead options (you can freeze our Quick Coffee Cake unbaked for up to a month), and easy approaches to finicky favorites (our Eggs Benedict offers a hollandaise that holds without breaking and a streamlined egg poaching technique). A smart chapter organization makes it easy to assemble a menu to create your perfect brunch, whether casual or fancy, large or small.


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