Cook's Illustrated Annual Edition 2022 by Cook's Illustrated Magazine

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    • Categories: Main course
    • Ingredients: whole chicken; Swiss chard; ground cumin; quinoa; limes
    • Categories: Main course
    • Ingredients: whole chicken; shallots; bulgur; lemon juice; frozen peas; mint
    • Categories: Main course
    • Ingredients: whole chicken; garlic; couscous; roasted red peppers; basil
    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: potatoes; heavy cream; egg yolks; shrimp; leeks; thyme; dry white wine; bottled clam juice; cod fillets; cold-smoked salmon; parsley
    • Categories: Dressings & marinades; Quick / easy; Salads; Side dish; Vegetarian
    • Ingredients: pomegranate molasses; shallots; honey; celery root; celery; frisée lettuce; pecorino Romano cheese; pomegranate seeds; walnuts
    • Categories: Quick / easy; Salads; Dressings & marinades; Side dish; Appetizers / starters; Chinese; Vegetarian; Vegan
    • Ingredients: rice vinegar; soy sauce; toasted sesame oil; Thai chiles; cilantro; celery; scallions; serrano chiles; sesame seeds; dry-roasted peanuts
    • Categories: Sauces for meat; Sauces, general; Appetizers / starters; Side dish; Argentinian; Vegetarian
    • Ingredients: celery root; dried oregano; parsley; cilantro; garlic; dried red pepper flakes
    • Categories: Sauces for meat; Vegetarian
    • Ingredients: whole grain mustard; unsweetened applesauce; apple cider vinegar; honey; Dijon mustard
    • Accompaniments: Pan-seared thick-cut bone-in pork chops
    • Categories: Sauces for meat; Italian; Vegetarian; Vegan
    • Ingredients: balsamic vinegar; maple syrup; shallots; golden raisins; dried red pepper flakes
    • Accompaniments: Pan-seared thick-cut bone-in pork chops
    • Categories: Stews & one-pot meals; Main course; Jamaican
    • Ingredients: dried red beans; thyme; Scotch bonnet and ginger hot sauce; bay leaves; allspice berries; coconut oil; onions; green peppers; celery; garlic; garlic powder; smoked ham hocks; chicken broth; coconut milk; scallions
    • Categories: Egg dishes; Pasta, doughs & sauces; Main course; Italian
    • Ingredients: lard; eggs; Parmesan cheese; pecorino Romano cheese; parsley; tubetti pasta
    • Categories: How to...; Sauces for desserts; Cooking ahead; South American
    • Ingredients: sweetened condensed milk
    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; South American
    • Ingredients: dulce de leche; cornstarch; all-purpose flour; unsalted butter; egg yolks; lemon zest; unsweetened shredded coconut
    • Categories: Bread & buns, sweet; Frostings & fillings; Afternoon tea; Cooking ahead; Swedish
    • Ingredients: bread flour; milk; instant yeast; cardamom seeds; granulated sugar; ground cardamom; unsalted butter; eggs; Swedish pearl sugar
    • Categories: Quick / easy; Side dish; Vegetarian; Vegan
    • Ingredients: Brussels sprouts; shallots
    • Accompaniments: Lemon-chive dipping sauce
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    • Categories: Quick / easy; Main course; Cooking for 1 or 2
    • Ingredients: pistachio nuts; panko breadcrumbs; parsley; fennel seeds; salmon fillets; Greek yogurt
    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Main course; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: eggs; frozen kale; roasted red peppers; goat cheese; scallions
    • Categories: Spice / herb blends & rubs; Cooking ahead; Egyptian
    • Ingredients: canned chickpeas; pistachio nuts; sesame seeds; coriander seeds; cumin seeds; fennel seeds
    • Categories: Appetizers / starters; Main course
    • Ingredients: chicken wings
    • Categories: Soups; Hawaiian
    • Ingredients: fresh ginger; whole star anise; chen pi; oxtail; raw peanuts; jujubes; dried shiitake mushrooms; soy sauce; gai choy; cilantro; scallions
    • Categories: Bread & rolls, savory; Indian
    • Ingredients: russet potatoes; cilantro; fresh ginger; amchoor; ground cumin; Thai chiles; kalonji seeds; ajwain seeds; all-purpose flour; ghee
    • Accompaniments: Tomato-onion salad (Tamatya-kandyachi koshimbir)
  • show
    • Categories: Quick / easy; Appetizers / starters; Main course
    • Ingredients: shrimp; honey; garlic; dried red pepper flakes

Notes about this book

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Notes about Recipes in this book

  • Double-glazed salmon

    • LaurenB on August 23, 2022

      Made with the smoky maple glaze and it was so good and easy! DIdn't add the chives/parsley and didn't miss it. My new favorite salmon recipe! Served with rice and steamed broccoli and the flavorful salmon made the simple sides perfect.

  • Make-way-ahead dinner rolls

    • anya_sf on November 26, 2022

      Great tasting soft rolls, super convenient. Made a week ahead and baked from frozen as directed, they turned out perfectly.

  • Swedish cinnamon buns (Kanelbullar)

    • anya_sf on March 10, 2022

      I chilled the dough 4 hours instead of just 1, as that fit my schedule better - I think the chilling time is flexible. I'm not sure I mastered the shaping instructions (tried a few variations), but all the buns looked fine in the end. After baking 17 min, the buns in the center still seemed underdone (they were touching) and taking the temperature didn't work reliably as I think the probe kept touching sugar; baked 2 extra minutes, the buns were good, although the outer edges were slightly crisp. Overall, these were soft and delicious and not that difficult to make. The cinnamon was quite strong and overpowered the cardamom, so I might adjust those to my taste next time. Eaten the day after baking, the buns benefitted from being reheated in the toaster oven.

  • Ultracreamy spaghetti with zucchini

    • anya_sf on June 21, 2022

      Slicing 6 zucchini by hand wasn't too much work and the slightly uneven pieces cooked up fine. The recipe worked with 16 oz spaghetti (I wanted to use the whole box), but the stated 12 oz would yield a better pasta:sauce ratio. Unable to find a block of provolone cheese, I used mild fontina; I don't know how that might have affected the flavor, but it worked. The cheese clumped up initially, but extra pasta cooking water loosened it up. My family liked this a lot.

    • Shewi128 on August 01, 2022

      Wow, this was good! The zucchini practically melted into the dish. My kids don't love zucchini, but they didn't pick it out of the sauce, so I consider it a win. I too used a full 16 oz of spaghetti, and it turned out great with the additional 1/2 cup pasta water. I would make this again.

  • Deluxe blueberry pancakes

    • anya_sf on June 21, 2022

      I didn't bother with the test pancake, just cooked on medium-low heat on my griddle, watching the heat closely since the pancakes were very thick and malted milk powder made them brown faster. These pancakes were thick and fluffy with lots of berries. Since we didn't do a side-by-side tasting with the standard CI recipe, my family couldn't say if this one was better, but it was really good.

  • Dulce de leche sandwich cookies (Alfajores de maicena)

    • Kinhawaii on August 04, 2022

      Good- very tender. I must have made them a little too thin because I got almost 10 more. I didn’t like so much filling so ended up using a little more than half. Straight out of the fridge the filling was too stiff & & I broke several cookies because they are so tender. I thought it was easier when it sat out for awhile.

  • Chicken Francese

    • Kinhawaii on June 23, 2022

      We enjoyed this but someone didn’t want the lemon slices so we skipped that part- still was full of lemon flavor. I would make this again.

  • Spaghetti all'assassina

    • Kinhawaii on March 01, 2023

      Delicious but I wouldn’t say it’s my favorite tomato sauce for the amount of time. What makes it better & different is the burnt or charred noodles & I should have let more char but I was afraid the center was burning.

  • OTAir-fried Brussels sprouts with crispy shallots

    • Nealm on January 04, 2022

      This recipe title is misspelled. It should be "Air-Fried."

  • Pasta with cheese and eggs (Pasta cacio e uova)

    • breakthroughc on January 28, 2022

      I did not like this recipe at all. It is super bland, a little greasy and required a fair amount of Tabasco to make it edible. I use the lard and carefully measured it. Won’t get a repeat,

  • Small-batch strawberry shortcakes

    • Shewi128 on July 11, 2022

      This was very simple and made a perfect small amount. I tried to hand whip the cream with the whisk, but it definitely did not work. I made the strawberry filling with fresh sliced strawberries and frozen strawberries that I cooked and mashed.

  • Peruvian grill-roasted chicken (Pollo a la brasa)

    • allisonsemele on June 21, 2022

      I'm commenting on the marinade only--made a half batch for some bone-in chicken thighs and cooked on a gas grill. It was tasty and reminiscent of our local Peruvian joint, though I'm sure it would be even better on a whole bird using the recipe's method. I did leave out the salt, figuring the soy sauce would be plenty salty enough, and found this to be true.

  • Moussaka

    • allisonsemele on August 21, 2022

      Modifications: subbed lamb for beef, added a small zucchini to the eggplant. Pretty good! Still a lot of work and dishes but the roasted eggplant/microwaved potato worked well. I found the quantity of potato high, and would cut that back by a third if I make again as a casserole. I might make the eggplant and meat sauce on their own and serve over spaghetti.

  • Double-apple bread pudding

    • allisonsemele on September 25, 2022

      A very nice dessert. Not too bready, sweet, or rich. The given weight of challah gave me way more than the needed volume of cubes, so I wound up compromising between the two and it worked out fine.

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  • Published Dec 31 2022
  • Format Hardcover
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A full year of Cook’s Illustrated, plus a handy index.

Developing foolproof recipes is the job of the test cooks here in America’s most trusted test kitchen. We test, tinker, and experiment our way to the best tasting, most reliable recipes, and we publish our work in Cook’s Illustrated magazine. We also rate gadgets and cookware and taste-test supermarket ingredients to provide you with buying recommendations that you can trust (we don’t accept advertising). At the end of each year, we bind all six issues in a hardcover yearbook, along with an easy-to-use index of recipes and reviews ideal for long-term reference. Get your copy of our 2022 annual now (limited quantities available).

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