Cook's Illustrated Magazine, Sep/Oct 2023

  • Chili-spiced chicken thighs and potatoes (page 5)

    from Cook's Illustrated Magazine, Sep/Oct 2023 Cook's Illustrated Magazine, Sep/Oct 2023

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chile powder; paprika; garlic powder; ground cayenne pepper; chicken thighs; Yukon Gold potatoes; scallions
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Notes about Recipes in this book

  • Triple mushroom pasta

    • Fyretigger on August 12, 2023

      This recipe produces delicious results in a little under an hour. The subtle brightness created by the lemon juice in the sauce was wonderful. The "Creamy Pasta, Very Little Cream" technique should be transferrable to other pasta cream sauces. I'd never run into Campanelle pasta before and was rather surprised when the grocery actually had it -- it's a great choice for thick sauces.

  • From-the-freezer blueberry-cinnamon muffins

    • anya_sf on August 17, 2023

      I tested this recipe for CI. The muffins turned out well. Baking all 12 muffins at once (3 days after freezing) took 42 minutes in my oven. Not sure I'd make this recipe again, as I find it more convenient to freeze baked goods after baking.

  • Banoffee pie

    • Fyretigger on November 17, 2024

      Inspired to make this from a Great British Baking Show technical challenge watched with family. Banoffee excited folks. From those recipes in my library I had access to away from home, this was the most interesting. Even with the caramel overcooked (very slow response instant read thermometer) everyone loved it. The crust was very easy, delicious, and with only pantry ingredients; it will be my ‘go to’ short crust recipe. Family decided it needs to be added to the family rotation.

    • Fyretigger on November 17, 2024

      Oh… forgot to say… roughly linearly adjusted the recipe from a 9” tort pan (about 63 square inches) to an 11” tort pan (about 95 square inches), using a 1.5 times multiplier, without changing the crust cooking time and it worked fine.

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  • Published Sep 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.