Cook’s Illustrated Magazine, Mar/Apr 2018

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  • Moroccan lentil and chickpea soup (Harira)

    • LaurenB on May 02, 2018

      A lot of chopping and more time consuming than anticipated, but it made a nice soup. Loved the addition of the lemon before serving. Would up the spices just a bit next time (all but the cinnamon).

  • Best lemon bars

    • hillsboroks on April 13, 2018

      The name of this recipe says it all. These are the best lemon bars ever! They are zingy, lemony until you want to pucker and just plain delicious. I accidentally left the crust to brown a bit more in the oven without resetting my timer while stirring my filling. When I finally pulled the pan out the crust looked like a big graham cracker. I used it anyway and I am glad I did. The super crunchy shortbread crust was perfect with the creamy lemon filling. I baked the filling 8 minutes and it was done perfectly.

    • puddlemere on January 21, 2019

      Agreed, these are great. Crispy crust and creamy, super lemony filling, and pretty straightforward.

    • bwhip on February 21, 2018

      Great lemon bars! Super puckery lemon flavor, and a nice crispy crust, with the perfect ratio of topping to crust. Pretty easy to make, too.

  • Brazilian shrimp and fish stew (Moqueca)

    • Rinshin on October 16, 2019

      Like most soup recipes I try, I tinkered a bit to suit my taste after tasting along the way. The soup was cooked longer on simmer before adding the fish. Although the recipe was halved, I felt it was a little too piquant for us and added a full can of coconut milk as well as a little sugar and round slices of boiled egg. I served this with toasted sourdough bread slices, but I think I may serve this with rice next time. Not a comforting type of soup, but delicious in the same vein as thicker tom yom with distinctive sour taste. Cod is perfect here and used all cod for great texture in soups. This soup is even better next day and the first day was already very good. Repeat. Photo added.

    • TaffyDeb on February 27, 2018

      Fresh, crisp, and delicious! One of the easiest and best fish stews I've made and tasted. BUT, if you are looking for a warm bowl to snuggle around, this isn't it. This is a stew for a warm Spring or Summer evening, the carry-over heat method of cooking, whilst easy and creating perfectly cooked shrimp and fish, produces a kitchen that isn't overheated and a warm bowl of stew not hot. (Of no real interest to anyone but us folks up here in Montana during February.) Will definitely be making this again when the weather is a bit warmer to fully appreciate!

    • bwhip on March 18, 2018

      Really delicious. Amazing depth of flavor for something that comes together quite quickly. My wife and I both loved this.

    • TonyInSeattle on May 13, 2018

      This is delicious, but especially good if you can make it with the homemade coconut milk recipe that is part of the Colombian Coconut-Braised Chicken and Coconut Rice recipe in Milk Street's May-June 2018 issue. It gives the dish a lighter, brighter flavor.

  • Three-cup chicken

    • anya_sf on September 28, 2018

      I made the variation for 2 people. I only had chicken breast, so I sliced it thinner and simmered it for a shorter time so it wouldn't get too dry. 1/2 tsp red pepper flakes provided a nice amount of heat. Added blanched broccoli florets and sauteed red bell pepper at the end. My husband and I both enjoyed this dish.

  • Pan-steamed broccolini with ginger

    • anya_sf on September 20, 2018

      Easy method, worked well. I made a larger batch in a wide Dutch oven. Watch the water, as it all evaporated and the bottom started to brown (you don't want that). Fortunately, I caught it just in time. My broccolini may have been extra fresh and tender, as they ended up fairly soft after the second 3 minutes. The ginger lemon butter was delicious with the broccolini.

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  • Published Mar 01 2018
  • 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.