Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

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  • Ground beef and cheese enchiladas

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Main course; Mexican
    • Ingredients: dried ancho chiles; beef broth; canned chipotle chiles in adobo sauce; onions; garlic; tomato paste; ground cumin; ground beef; ground coriander; Monterey Jack cheese; cilantro; corn tortillas
    show

  • Chinese-style barbecued spareribs

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Main course; Cooking ahead; Chinese
    • Ingredients: fresh ginger; garlic; honey; hoisin sauce; soy sauce; Chinese rice wine; five-spice powder; white pepper; St. Louis-style spareribs; toasted sesame oil
    show

  • Thick-cut oven fries

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: potatoes; store-cupboard ingredients
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  • Chicken piccata

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Main course; Italian
    • Ingredients: chicken breasts; lemons; shallots; chicken broth; capers; parsley
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  • Red wine risotto with beans (Paniscia)

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Rice dishes; Main course; Italian
    • Ingredients: pancetta; onions; carrots; celery; garlic; Arborio rice; salami; tomato paste; dry red wine; chicken broth; green cabbage; canned pinto beans; Parmesan cheese; parsley
    show

  • Chopped carrot salad with mint, pistachios, and pomegranate seeds

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: pistachio nuts; lemons; honey; smoked paprika; ground cayenne pepper; carrots; pomegranate seeds; mint
    show

  • Chopped carrot salad with celery and raisins

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: parsley; celery; raisins; lemons; honey; carrots
    show

  • Chopped carrot salad with fennel, orange, and hazelnuts

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: hazelnuts; honey; oranges; carrots; mint; fennel
    show

  • Chopped carrot salad with radishes and sesame seeds

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: toasted sesame oil; rice vinegar; Korean red pepper flakes; honey; carrots; radishes; toasted sesame seeds; cilantro
    show

  • Gougères

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: ground cayenne pepper; Gruyère cheese; store-cupboard ingredients
    show

  • Gougères with aged Gouda and smoked paprika

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: store-cupboard ingredients; aged Gouda cheese; smoked paprika
    show

  • Gougères with Manchego and black pepper

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: Manchego cheese; black peppercorns; store-cupboard ingredients
    show

  • Weeknight roast chicken

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: How to...; Quick / easy; Sauces for poultry; Main course
    • Ingredients: whole chicken; shallots; thyme; chicken broth; sherry vinegar
    show

  • Crisp roast chicken

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: How to...; Quick / easy; Main course
    • Ingredients: whole chicken
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  • Coffee cake with pecan-cinnamon streusel

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Cakes, large; Afternoon tea; Breakfast / brunch; Cooking ahead
    • Ingredients: pecans; ground cinnamon; all-purpose flour; sugar; butter
    show

  • Creamy French-style scrambled eggs

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Egg dishes; Breakfast / brunch; French; Vegetarian
    • Ingredients: eggs; parsley
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  • Foolproof all-butter dough for double-crust pie

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Quick / easy; Cooking ahead
    • Ingredients: butter; all-purpose flour
    show

  • Foolproof all-butter dough for single-crust pie

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Quick / easy; Cooking ahead
    • Ingredients: butter; all-purpose flour
    show

  • Chocolate cream pie

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: butter; all-purpose flour; cocoa powder; milk; dark chocolate; heavy cream
    show

  • Tart pomegranate molasses

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Sauces, general; Cooking ahead; Vegetarian; Vegan
    • Ingredients: pomegranate juice
    show

  • Indoor pulled chicken

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Main course; American South
    • Ingredients: chicken broth; molasses; liquid smoke; gelatin; chicken thighs; barbecue sauce
    show

  • Lexington vinegar barbecue sauce

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Sauces for meat; American South; Vegetarian; Vegan
    • Ingredients: apple cider vinegar; tomato ketchup; dried red pepper flakes
    show

  • South Carolina mustard barbecue sauce

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Sauces for meat; American South
    • Ingredients: yellow mustard; distilled vinegar; Worcestershire sauce; hot sauce
    show

  • Sweet and tangy barbecue sauce

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

    • Categories: Sauces for meat
    • Ingredients: tomato ketchup; molasses; Worcestershire sauce; hot sauce
    show

  • Perfect pan-seared pork tenderloin steaks

    from Cook's Illustrated Annual Edition 2018 Cook's Illustrated Annual Edition 2018 by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Turkey and gravy for a crowd

    • vickster on November 28, 2018

      Good gravy

  • 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).

  • 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.

  • 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.

    • 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.

  • Crispy tacos (Tacos dorados)

    • sarahawker on October 10, 2018

      These are WONDERFUL. I've made these at least half a dozen times and varied between beef and chicken.

  • Brazilian shrimp and fish stew (Moqueca)

    • 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.

  • 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.

  • 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.

  • Easy pancakes

    • anya_sf on June 30, 2018

      Not any easier than other pancake recipes, but a good option if you don't have buttermilk - just uses pantry staples. I used white whole wheat flour so the pancakes were heartier and perhaps more crumbly. I did gently stir in blueberries, being very careful to retain the lumps. The pancakes were the thickest I've ever made. They cooked up nicely, although almost in separable layers. Good flavor. I'll use this recipe again when I'm out of buttermilk.

  • Plantain chips

    • cinhart on January 10, 2019

      Didn’t want to use 4 cups of oil so poured about 1/2” oil in skillet. Used mandolin to cut 1/2 of plantain but then it became too slippery and then I used a knife. I kept tipping the pan to cover with oil. I used tongs to take them out. Salted while they were oily so salt would stick. These turned out perfectly. I didn’t use a dark green one I used a firm yellow/green one.

  • Caper-currant relish

    • cinhart on January 10, 2019

      This is a really great accompaniment to the swordfish steaks. I made the recipe exactly as written.

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  • ISBN 10 1945256648
  • ISBN 13 9781945256646
  • Published Dec 31 2018
  • Format Hardcover
  • Page Count 200
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A beautiful hardcover compilation of all Cook's Illustrated magazines published in 2018!

Within the pages you'll find over 100 foolproof recipes, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings. An easy-to-use index of the recipes and ratings make this an ideal reference book to easily locate what you need.

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