Cook's Illustrated Magazine, Sep/Oct 2024

  • Pasta alla vodka (page 5)

    from Cook's Illustrated Magazine, Sep/Oct 2024 Cook's Illustrated Magazine, Sep/Oct 2024

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: pancetta; dried red pepper flakes; tomato paste; vodka; passata; heavy cream; rigatoni pasta; Parmesan cheese
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  • Pasta alla vodka

    • allisonsemele on August 14, 2024

      A really good version of vodka sauce. Will make again. Has more fat (and benefits from it) than my usual version, but it wasn’t too heavy.

    • anya_sf on September 11, 2024

      Delicious. Instead of plain passata, I used Pomi crushed tomatoes with basil for a little extra flavor.

  • Creamy chile-herb sauce (Aji verde)

    • emiliang on September 02, 2024

      Close, but not the real deal. Replace the jarred huacatay with frozen huacatay leaves. Reduce the lime juice. Optionally, for more heat, which is more authentic for a Peruvian aji, you can replace the jalapenos with serranos. Here are the quantities that turn this into an actual aji: 1 cup mayo, 3 serranos (with seeds if you like heat, without seeds if you prefer a milder sauce), 6-8 Tb cilantro, 3 Tb frozen huacatay, 4 Tb cotija, juice of 1 lime, 2 garlic cloves. Blend and let it sit in the fridge for a couple of hours for the flavors to meld and the sauce to thicken. Bring it to a Peruvian gathering, you'll be a hero.

  • Ginger-scallion sauce (Jiang cong jiang)

    • allisonsemele on August 14, 2024

      Very good mixed with soba noodles or over rice.

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  • Published Sep 01 2024
  • Format Magazine
  • Page Count 36
  • 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.