100 Recipes: The Absolute Best Ways To Make The True Essentials by America's Test Kitchen Editors

  • Perfect scrambled eggs (page 8)

    from 100 Recipes: The Absolute Best Way to Make the True Essentials 100 Recipes by America's Test Kitchen Editors

    • Categories: Egg dishes; How to...; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; half and half cream
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Notes about this book

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Notes about Recipes in this book

  • British-style currant scones

    • etesla on December 21, 2015

      Recipe contains milk at threshold for ingredient indexing.

  • Stir-fried beef and broccoli with oyster sauce

    • averythingcooks on April 01, 2020

      This was a really good stir fry served over noodles. I used more peppers (a mix of reds & oranges needing using up) and added some thinly sliced red onions. I chose this as I had broccoli to use up and these days it is absolutely about the wise use of proteins while using up fresh produce. I did add a squirt of siracha to the sauce and actually thought it could have used more. A great technique & dinner that deserves repeating.

  • Oven-fried bacon

    • averythingcooks on June 19, 2022

      These instructions (oven temp / cook time) worked exactly as described as I needed 10 slices of cooked bacon. I can see using this method often for perfectly cooked bacon and no mess on my stove top.

  • Shallot and parsley butter

    • averythingcooks on July 28, 2024

      This flavour packed compound butter (which also includes garlic) is now waiting in my freezer in 1 tbsp portions for lots of uses.

  • Balsamic-mustard vinaigrette

    • averythingcooks on July 22, 2023

      This was lovely over mixed greens. First taste was very good (the balsamic & mustard play off each beautifully) but I then added a little yogurt to thicken it a bit, the smallest dash of honey to cut a bit of sharpness & extra fresh thyme. This one is now on the (growing :) list of "must repeat homemade dressings".

  • Classic basil pesto

    • averythingcooks on August 11, 2023

      As usual, there are lots of extra steps here compared to my usual pesto recipes - some I would repeat and some not. I do prefer untoasted pine nuts but I did like the softer, lightly pan roasted garlic and I might repeat the herb bruising step again. I am also fine with the optional addition of the parsley, but honestly - it's still just "classic" basil pesto.

  • Garlic-rosemary smashed potatoes

    • averythingcooks on October 17, 2020

      I used some larger red skinned potatoes that I cut into cubes. This potato, garlic, cream cheese, rosemary & butter “smash” was a delicious base for our “harvest pork stew” tonight. Great technique and flavour that will be used again & again.

  • Crisp roasted potatoes

    • averythingcooks on September 01, 2020

      Sometimes ATK methods do seem a bit laborious BUT as promised, these potatoes are fabulous! The sliced Yukon golds come out beautifully crisp on the outside and fluffy & soft inside! I did add some minced fresh rosemary very near the end with some fleur de sel. I will absolutely follow this method again!

  • Grown-up grilled cheese sandwiches with cheddar and shallot

    • averythingcooks on October 21, 2020

      I made these exactly as written including bypassing the 2 & 3 year old cheddar in my fridge for the "youngest of the old". I soooo wanted these to be over the top awesome (with the added brie & white wine) and they were good - just good. I'm not sure they were any better than the ones I make with just aged cheddar. We did like the minced shallot & the mustard added to the butter and I will use those 2 tweaks again for sure.

  • Cheddar drop biscuits

    • averythingcooks on January 21, 2022

      This is all about the method, which has you stirring melted butter into chilled buttermilk to create the needed little butter clumps and then dumping that mixture into the dry ingredients. My dough whisk was the perfect tool to use here and my verdict is that this method worked....light & fluffy interiors with a nice crispy bits around the outside. I would probably up the cayenne & dry mustard for a little more impact and I would suggest checking them before 12 minutes as I thought they were getting pretty brown at just under 12. I would do this again.

  • All-purpose cornbread

    • averythingcooks on August 11, 2022

      This recipe includes running corn, buttermilk, eggs & brown sugar in the blender prior to being mixed into the dry ingredients (a technique I'd never really seen before for corn bread). The result is a good, moist, "corny tasting" cornbread that is baked in an 8 x 8 pan (also a plus as it is a sensible size for 2). We enjoyed it beside some chili and I can see repeating this, most likely trying the jalapeno cheddar variation next time.

  • Ultimate chocolate chip cookies

    • averythingcooks on June 04, 2022

      These are very good cookies. I'm not sure I took the browned butter far enough but they still do have that deep "nutty" flavour. As usual, this ATK recipe is a bit step laden. I also carefully measured out the 3 tbsp of dough for one cookie and that mass was 76 g. This seemed giant, so I scaled the cookies back to 55 g each and strangely still got 15 (rather than the predicted 16) cookies. They were done at 12 minutes and yes, I will probably make these again.

  • Braised red potatoes with lemon and chives

    • averythingcooks on November 13, 2023

      I used mini Yukon golds here with no problem and as there are actually 3 flavour combos given, I used grainy Dijon, rosemary (but thyme would also be good) & topped the finished pan with chives. The 1 pan method is easy & the results are excellent. As the potatoes were starting to sizzle, I decided to squash them a bit & flip them around and these were the highlight of last night's steak dinner.

  • Indian curry with potatoes, cauliflower, peas, and chickpeas

    • angrygreycat on August 30, 2018

      Made this for dinner tonight, because I had a cauliflower to use up. Nice amount of heat from the chile and easy prep. Pretty good vegetarian curry which I would make again. I served with basmati rice and coriander chutney.

  • Spicy Mexican shredded pork tostadas (Tinga tostadas)

    • angrygreycat on March 07, 2019

      Made it for dinner tonight. Very easy, but not very flavorful meat. Extremely mild, we expected a bit more heat or even just more spice in general. Served with red onion, guac, sour cream, radishes, corn, pepper, lime and cilantro salsa

  • Blueberry pancakes

    • naureenmk on August 18, 2024

      Best pancake recipe I've made!

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  • ISBN 10 1940352339
  • ISBN 13 9781940352336
  • Published Oct 13 2015
  • Page Count 339
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook.

We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes: The Absolute Best Way to Make the True Essentials. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

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