Cook’s Illustrated Magazine Special Issue: All-Time Best Spring Recipes (2018): Special Collector's Edition

  • Simple pot-au-feu

    Simple pot-au-feu (page 3)

    from Cook’s Illustrated Magazine Special Issue: All-Time Best Spring Recipes (2018): Special Collector's Edition Cook’s Illustrated Magazine Special Issue

    • Categories: Quick / easy; Stews & one-pot meals; Sauces, general; Main course; Spring; French
    • Ingredients: beef chuck eye roast; marrow bones; onions; celery; bay leaves; black peppercorns; parsley; Dijon mustard; chives; cornichons; red potatoes; carrots; asparagus
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  • Published Apr 01 2018
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Spring is in the air and on the minds of home cooks who want to start transitioning from slow-cooked stews and hearty braises to something fresh and new. Enter this collection of our favorite spring recipes. We offer up everything from breakfast mainstays to fruity desserts—with lots of options for quick and light meals and celebration worthy feasts fit for spring holiday cooking. Key techniques and steps are demonstrated in photos and cooking science discoveries appear in sidebars. We also offer up our picks for essential equipment and everyday supermarket ingredients.

Brunch Favorites include Asparagus and Gruyère Frittata, British-Style Currant Scones, and Lemon Ricotta Pancakes with both Pear-Blackberry and Plum-Apricot Pancake Topping recipes. 

Foolproof Entrees include Spring Vegetable Risotto, Crumb-Coated Baked Ham, Herb-Crusted Salmon, Skillet-Roasted Chicken in Lemon Sauce, and Italian Easter Pie Fresh Salads and Sides include Caesar Green Bean Salad, Spinach and Strawberry Salad, Lemon and Herb Potato Salad, and Creamy Asparagus Soup. 

Desserts include Modern Raspberry Charlotte, Hummingbird Cake, Lemon Bundt Cake, Best Almond Cake, Blitz Tort, and Carrot Cake Cookies.