Cook’s Illustrated Magazine, Nov/Dec 2018

  • Turkey and gravy for a crowd

    Turkey and gravy for a crowd (page 4)

    from Cook’s Illustrated Magazine, Nov/Dec 2018 Cook’s Illustrated Magazine, Nov/Dec 2018

    • Categories: Sauces for poultry; Main course; Cooking ahead; Cooking for a crowd; Thanksgiving
    • Ingredients: onions; celery; carrots; garlic; bay leaves; thyme sprigs; parsley; black peppercorns; chicken broth; dry white wine; turkey legs
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Notes about Recipes in this book

  • Turkey and gravy for a crowd

    • vickster on November 28, 2018

      Good gravy

  • Our favorite turkey gravy

    • anya_sf on November 26, 2022

      Very tasty gravy with drippings added at the end. Easy to make, mostly can be made ahead and just finished at the last minute. I made 1/2 recipe, which served about 4 (not 6-8).

  • Kung pao chicken

    • jayg312 on December 02, 2018

      First time I made this I used 8 arbol chiles as opposed to the recommended 10-15 and it was just a bit too hot for my tastes. I backed off to 3 chiles the second time and it needed more heat, so I'm guessing somewhere around 5 chiles might be the right number for me. The base recipe is great though. I could see mushrooms or carrots working as an addition for this.

    • ashallen on November 10, 2021

      Due to an oversupply of peanuts, I've made several versions of kung pao chicken recently - my husband said this was his favorite to date. Good, intense flavors and a really nice crunch from the celery and peanuts. I deviated from the recipe in a few substantive ways, however. Recipe provides instructions for cooking in a skillet on the stovetop, but I used my wok on a gas burner and roughly followed the cooking steps from Grace Young's Kung Pao Chicken recipe in "Stir Frying to the Sky's Edge" (also a good recipe!). I used only 1 pound chicken, 3 chilies (=hot enough for us!), and substituted balsamic vinegar for Chinese black. Instead of cutting scallions into 1/2-inch chunks, I cut them into thin rings so they'd cook more thoroughly. I minced the fresh ginger instead of grating it and added an extra teaspoon.

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  • Published Nov 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.