Cook's Illustrated Magazine, May/June 2023

  • Lamb barbacoa (page 6)

    from Cook's Illustrated Magazine, May/June 2023 Cook's Illustrated Magazine, May/June 2023

    • Categories: Dips, spreads & salsas; Main course; Mexican
    • Ingredients: dried guajillo chiles; lamb leg meat; garlic; Mexican oregano; apple cider vinegar; whole cloves; ground cumin; canned chickpeas; red potatoes; carrots; bay leaves; dried ancho chiles; tomatillos; plum tomatoes; corn tortillas; white onions; radishes; cilantro; limes
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Notes about Recipes in this book

  • Chorizo and sweet potato quesadilla filling

    • breakthroughc on July 04, 2023

      I’m usually in the camp that I don’t need a recipe to make a quesadilla, but I stand corrected. The is a delicious combination that makes a hearty and fill quesadilla. I used Trader Joe’s soy chorizo which worked well. I needed some extra oil is the soy chorizo is much dryer and less fatty than it’s meaty cousin. Definitely will repeat.

  • Cape Breton oatcakes

    • sdeathe on December 02, 2023

      We've had the original Cape Breton oatcakes, in Cape Breton; we bought one package, and finished it part way down the highway back to Halifax. Almost turned around to get some more. The cookies made from this recipe have exactly the right taste, but they are thinner. That's ok, just eat them two at a time. They were just right at 32 minutes in my oven. Easy to pull together, require time in the freezer, and cutting that's a bit fussy. Worth it.

    • dbuhler on March 26, 2025

      These are great! I've never had the original, but if they are anything like these oatcakes I would gladly eat them. I used KA AP flour and needed to add a smidge more water to get the dough to come together, and that is the only adjustment I made for my high altitude kitchen. I will gladly make these again!

  • Small-batch creamy chocolate pudding

    • anya_sf on May 04, 2024

      Quick and easy to make. I thought it was plenty rich made with just whole milk (no cream) and 1 Tbsp butter. Using 60% chocolate, the chocolate flavor was nicely balanced and didn't require whipped cream.

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  • Published May 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.