Cook’s Illustrated Magazine Special Issue: All-Time Best Hot & Spicy Recipes (2019)

  • Kung pao chicken (page 3)

    from Cook’s Illustrated Magazine Special Issue: All-Time Best Hot & Spicy Recipes (2019) Cook’s Illustrated Magazine Special Issue

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: chicken thighs; soy sauce; Chinese rice wine; white pepper; Chinese black vinegar; toasted sesame oil; garlic; fresh ginger; dry-roasted peanuts; dried arbol chiles; Sichuan peppercorns; celery; scallions
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Jun 02 2019
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

This special issue contains 80 fail-safe recipes guaranteed to spice up mealtime. You'll feel the heat when you take a bite of our Jerk Chicken, Flank Steak in Adobo, Penne Arrabbiata, and Deviled Pork Chops. Our pepper-packed Brazilian Shrimp and fish Stew (Moqueca) and tongue-tickling Kung Pao Chicken provide multidimensional flavor, and our Texas Breakfast Tacos and Huevos Rancheros are sure to wake up your tastebuds. When it comes to embracing the burn, we've got you covered. Best of all, our test cooks tested each recipe again and again (sometimes 100 times) to arrive at the best, most foolproof version.