Cooks Illustrated 2016 Annual by Cook's Illustrated Magazine

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  • Best roast chicken with root vegetables

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: whole chicken; potatoes; carrots; parsnips; thyme; parsley
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  • Portuguese-style beef stew (Alcatra)

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course; Portuguese
    • Ingredients: beef shanks; garlic; allspice berries; bay leaves; black peppercorns; onions; dry white wine; ground cinnamon; Spanish chorizo sausages
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  • Shrimp scampi

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Main course; Italian
    • Ingredients: shrimp; dry white wine; thyme; lemons; garlic; dried red pepper flakes; parsley
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  • Tuscan-style roast pork with garlic and rosemary (Arista)

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Main course; Italian
    • Ingredients: lemons; garlic; dried red pepper flakes; rosemary; pancetta; pork loin
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  • Penne arrabbiata

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: canned tomatoes; pepperoncini peppers; tomato paste; dried red pepper flakes; anchovies; paprika; pecorino Romano cheese; penne pasta
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  • Skillet-roasted cauliflower with garlic and lemon

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: cauliflower; sandwich bread; lemons; parsley; garlic
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  • Skillet-roasted cauliflower with capers and pine nuts

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: cauliflower; capers; chives; pine nuts; lemons
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  • Skillet-roasted cauliflower with cumin and pistachios

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: cauliflower; cumin seeds; coriander seeds; paprika; ground cayenne pepper; limes; mint; pistachio nuts
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  • Best baked potatoes

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

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  • Creamy egg topping for Best baked potatoes

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Egg dishes; Vegetarian
    • Ingredients: hard-cooked eggs; sour cream; cornichons; parsley; capers; shallots
    • Accompaniments: Best baked potatoes
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  • Herbed goat cheese topping for Best baked potatoes

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

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  • Pear-walnut upside-down cake

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Cakes, large; Dessert
    • Ingredients: Bosc pears; walnuts; sugar; butter; store-cupboard ingredients
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  • Fluffy dinner rolls

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; instant yeast; store-cupboard ingredients
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  • Red lentil soup with North African spices

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Soups; North African
    • Ingredients: onions; ground coriander; ground cumin; ground ginger; ground cinnamon; ground cayenne pepper; tomato paste; chicken broth; red lentils; dried mint; paprika; cilantro
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  • Sauerkraut

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Chutneys, pickles & relishes; German; Vegan; Vegetarian
    • Ingredients: green cabbage; pickling salt; juniper berries
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  • Roasted bone-in chicken breasts

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

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  • Jalapeño and cilantro sauce

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

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  • Beef stir-fry with bell peppers and black pepper sauce

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Stir-fries; Main course
    • Ingredients: beef flank steaks; soy sauce; dry sherry; oyster sauce; rice vinegar; toasted sesame oil; red peppers; green peppers; scallions; fresh ginger
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  • Fougasse

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: whole wheat flour; all-purpose flour; instant yeast; rosemary
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  • Persian-style rice with golden crust (Chelow)

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Rice dishes; Side dish; Persian; Vegetarian
    • Ingredients: basmati rice; Greek yogurt; cumin seeds; parsley
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  • Easy-peel hard-cooked eggs

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Egg dishes; Quick / easy; How to...; Vegetarian
    • Ingredients: eggs
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  • Curry deviled eggs

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Egg dishes; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: eggs; mayonnaise; parsley; curry powder; ground cayenne pepper
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  • Home-corned beef with vegetables

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Main course; Irish; American
    • Ingredients: beef brisket; salt; curing salt #1; garlic; bay leaves; allspice berries; black peppercorns; coriander seeds; carrots; red potatoes; green cabbage
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  • Corned beef hash

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Breakfast / brunch
    • Ingredients: onions; baking potatoes; corned beef; hot sauce
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  • Classic chicken broth

    from Cook's Illustrated Annual Edition 2016 Cook's Illustrated Annual Edition 2016 by Cook's Illustrated Magazine

    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken backs; chicken wings; onions; bay leaves
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Notes about this book

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Notes about Recipes in this book

  • Easy-peel hard-cooked eggs

    • mfto on September 21, 2016

      I follow this recipe exactly and it works every time. You bring 1" of water to a boil, put a max of 6 eggs directly from the refrigerator into a steaming basket and into the boiling water, cover pan, and follow recipe boiling timing and cooling in an ice bath. I usually keep a small bowl of hard boiled eggs in the fridge for quick lunches or snacks or to add to salads. Perfect number of eggs if you are cooking for two.

  • Best baked potatoes

    • twoyolks on May 26, 2016

      They were baked potatoes. They tasted like baked potatoes. I'm not really sure what else I should've been expecting. They were fine as baked potatoes.

  • Sticky buns

    • TaffyDeb on December 22, 2016

      caramel rolls that turn out well-

  • Red lentil soup with North African spices

    • wittwoman on April 10, 2016

      Really interesting, complex flavor. Like that the soup isn't completely pureed.

  • Roasted asparagus

    • sldoug on February 28, 2016

      This is a great method for cooking asparagus. I didn't have time to peel the stalks (and I was afraid my spears were too thin anyway) but the roasting worked perfectly. I served the asparagus with aioli and they were gone in a flash.

  • Butternut squash and white bean soup with sage pesto

    • shannonstoney on February 09, 2017

      Made this without the beans and it was still very good.

    • wkhull on October 27, 2022

      I used the beans and this came out decent. I thought 3 cans of beans would be too much, but it came out nice. Had a split-pea soup consistency without the fat. We ended up mixing the pesto in at the end instead of using it as a topping to tame the parsley flavor (I'm not a big fan). I really liked the preparation - making a butternut broth/mash with the wedges of the bulb end seemed to really work in this dish.

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  • ISBN 10 359896885X
  • ISBN 13 9783598968853
  • Published Jan 01 2016
  • Format Hardcover
  • Language English
  • Countries United States

Publishers Text

Cooks Illustrated 2016 Annual - Every recipe from a Full Year of America's Most Trusted Food Magazine - Better recipes for dishes you know - Cast iron skillet steak - Pan seared salmon - Easy peel hard cooked eggs - Even better roast chicken - Foolproof versions of new recipes - Tuscan roast pork - Korean fried Chicken - Persian style Rice - Chicken Mole Poblano - Grilled Paella - Sticky buns - Pear walnut upside down cake - The best frozen homemade yogurt - Classic chew oatmeal cookies - Red lentil soup - Vegetable straws - Braised roasted cauliflower - Pad Thai at home - Chicken mole poblano - Shredded Chicken Tacos - Perfecting Shrimp scampi - Pantry pasta sauces - Easier apple strudel - and many more!

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