Cook's Illustrated Annual Edition 2023 by Cook's Illustrated Magazine

  • Hot Ukrainian borscht (page 5)

    from Cook's Illustrated Annual Edition 2023 Cook's Illustrated Annual Edition 2023 by Cook's Illustrated Magazine

    • Categories: Soups; Ukrainian
    • Ingredients: pork butt; onions; carrots; bay leaves; Yukon Gold potatoes; green cabbage; beets; tomato paste; dill
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Notes about Recipes in this book

  • Hot Ukrainian borscht

    • anya_sf on March 24, 2023

      I tested this recipe for CI. It was delicious but pretty time-consuming and futzy to make. The printed recipe differs from the one I tested as it calls for more salt, which is good since I thought it needed it. I'd wanted weights for the carrots and cabbage, but sadly, CI did not provide those. Definitely make the broth ahead of time and chill to easily remove the fat. Shredding the beets was a pain. To me, 2 Tbsp oil was enough to cook the vegetables. I added extra lemon juice at the end, and we topped our bowls with sour cream. The soup had a bright, fresh flavor and wasn't too heavy. Recipe made a lot, but tasted great reheated.

  • 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.

  • 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.

  • Avocado chicken salad with jicama and banana peppers

    • sarahawker on September 06, 2023

      Made this as written w/ substitution of half celery / half apple for the jicama which was unavailable. It wasn't terrible but the banana peppers were just odd in this in my opinion. Would probably not make again.

  • 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.

  • Stuffed spatchcocked turkey

    • emiliang on November 24, 2023

      This was a winner recipe: moist turkey meat with plenty of delicious dressing. The only challenging part was spatchcocking the turkey (24-48 hours in advance of roasting). You'll need some really good kitchen shears for that. The rest of the recipe was easy and low stress. My 12-lb bird was done two hours after lowering the temp to 325. If you start to prep the dressing at 8am, the turkey will be ready at around 1pm.

  • Chocolate olive oil cake

    • Kinhawaii on November 24, 2023

      I thought this was nice as a snacking cake but as anything more I was underwhelmed. Partly this was because 30 minutes was too long in my oven & it was a little dry. After 20 minutes, its appearance changed little & thinking- oil cake, chocolate, etc- I waited until 30 min when I should have checked it at 25 min. I had a difficult time trying to check it thru a side crack so just stabbed it in the middle-& it came out too clean. It has a nice crunchy top & it was as easy as a brownie, but I think I’d rather eat a brownie.

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  • Published Dec 31 2023
  • Format Hardcover
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Here at Cook's Illustrated, our test cooks experiment their way to the best tasting, most reliable recipes. These recipes end up in our award-winning magazine. When you purchase a copy of our hardcover, clothbound yearbook, you'll enjoy every article, recipe, product review, and member-submitted quick tip published in Cook's Illustrated in 2023. In this edition of the yearbook, find recipes for Fastest, Easiest Mashed Potatoes and rich and moist Chocolate Olive Oil Cake, learn the science behind muffin batter that can be baked from frozen, and discover which coffee maker is right for you. Start or add to your collection of Cook's Illustrated Annual cookbooks today. Limited quantities available.

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