The New Essentials Cookbook: A Modern Guide to Better Cooking by America's Test Kitchen Editors

  • Asparagus: trimming (page 26)

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Notes about Recipes in this book

  • Overnight yeasted waffles

    • silent_kaye on January 18, 2025

      I followed the guidance for keeping waffles warm while the rest are cooked. Would put two trays in the oven next time to accommodate all the waffles in a single layer. I used 1/3 cup batter per waffle, resulting in 12 waffles using my small cuisinart (non-Belgian-style) wafflemaker.

  • Smashed cucumber salad

    • eliza on May 14, 2023

      Although this is one of the simpler smashed cucumber recipes out there, it’s also very delicious. After salting the smashed cukes for 15-30 minutes, a simple dressing is added. This went well with salmon and arugula salad. Will repeat this for sure.

    • christine_iaijdm on January 28, 2026

      Only had one English cucumber but it turned out great tastes delicious 100% recommend

  • Turkish tomato, bulgur, and red pepper soup

    • montecristo99 on February 09, 2020

      Easy and delicious. Instead of topping with fresh mint, we used sliced Havarti. A comforting meal on a winter night.

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

    • heather_415qhc on March 20, 2026

      Great recipe. Citrus makes it feel fresh. I used the immersion blender… worked very well.

  • Chicken piccata

    • sarahawker on November 25, 2023

      Made for Thanksgiving dinner. Amazing. I prepped a lot in advance so actual cook off went perfectly. Absolutely make again.

  • Crunchy pork chops with winter squash and cranberry sauce

    • hshineflew on October 25, 2022

      Really good pork chops and sauce. I made my squash different with brown sugar and butter baked.

  • Maple-glazed pork chops

    • hshineflew on October 26, 2022

      Really quick and flavorful. I served with apple cornbread stuffing Taste of home annual recipe 2018) and green beans.

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  • ISBN 10 1945256044
  • ISBN 13 9781945256042
  • Linked ISBNs
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Cooking well is about more than just knife skills and finding a favorite lasagna recipe. It's about knowing when to reach for a nonstick skillet and when not to, why you "reverse sear" thick chops, and what umami really is. The New Essentials Cookbook presents a new approach to building skills and gaining confidence in the kitchen with a lineup of what we consider today's essential dishes, from Fish Tacos to One-Pot "Baked" Ziti to Olive Oil-Yogurt Cake, each paired with insightful, practical lessons designed to help in your larger culinary life as you tackle all kinds of recipes--that is, to help you think like a cook.

Whether you have no cooking experience or are looking to expand your skills, there's something valuable to discover on every page. Learn to cook steaks like chefs do with Butter-Basted Ribeye Steak, try your hand at smashing cucumbers for a nearly effortless Sichuan salad, and make the microwave your new best friend to jump-start crisp Pan-Roasted Potatoes. By laying out the building blocks of cooking and building flavor in The Simplest Way to Cook Everything and then taking you to the next level with chapters for everyday recipes, including Breakfast, Salads and Bowls, Sides that Go with Any Meal, and Weeknight Dinners, the book offers a fresh and fun way to learn cooking and technique. It culiminates with (slightly) more advanced chapters for Sunday Suppers and Back-Pocket Baking and Desserts you'll be proud to share with friends and family. And evey recipe is fully illustrated with photos highlighting the key steps, to ensure your creations turn out right.

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