Cook's Illustrated Magazine, Mar/Apr 2023

  • Matzo ball soup (page 6)

    from Cook's Illustrated Magazine, Mar/Apr 2023 Cook's Illustrated Magazine, Mar/Apr 2023

    • Categories: Soups; Jewish
    • Ingredients: whole chicken; carrots; celery; dill; black peppercorns; whole cloves; eggs; schmaltz; seltzer water; matzo meal
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Notes about Recipes in this book

  • Pan-seared salmon with braised lentilles du Puy (Saumon aux lentilles)

    • anya_sf on March 24, 2023

      I tested this recipe for CI. The lentils turned out great. I used 5.5-oz wild salmon fillets, which cooked much faster, plus the skin burned and was too salty. The fish was good without the skin. So be careful if using wild salmon.

  • Pan-seared shrimp with fermented black beans, ginger, and garlic

    • Kinhawaii on April 04, 2023

      Yummy- made the whole amount of sauce for 1 pound of shrimp & added in some cooked asparagus. Will make again.

  • Beer-battered onion rings with jalapeño dipping sauce

    • dbuhler on February 09, 2025

      Delicious, and not a single pulled onion in the bunch! These were so tender and well cooked that each bite cut right through the tender onion, and the coating was crisp! I did sub seltzer for the beer, which they say not to do, and I'm sure mine were not as flavorful, but they were great for us. The dipping sauce was delicious so definitely don't skip it. For my kids who don't like spice, I made it with tamed jarred jalapenos and I omitted the cayenne. I will definitely make these again!

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  • Published Mar 01 2023
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

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.