Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

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  • Master recipe for pot roast

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: bay leaves; thyme; whole cloves; black peppercorns; beef pot roast; lard; onions; carrots; celery; turnips; stock; parsley
    show

  • Sauerbraten

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course; German
    • Ingredients: bay leaves; thyme; whole cloves; black peppercorns; beef pot roast; lard; onions; carrots; celery; stock; parsley; ground ginger; ground caraway; sour cream
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  • Pot roast in red wine

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: bay leaves; thyme; whole cloves; black peppercorns; beef pot roast; lard; onions; carrots; celery; stock; parsley; red wine; garlic; oranges; turnips
    show

  • Southwestern pot roast

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course; American
    • Ingredients: bay leaves; thyme; whole cloves; black peppercorns; beef pot roast; lard; onions; carrots; celery; stock; parsley; turnips; chile powder; ground cumin; ground cinnamon; ground cayenne pepper; canned tomatoes; green peppers
    show

  • Pot roast with porcini mushrooms

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: bay leaves; thyme; whole cloves; black peppercorns; beef pot roast; lard; onions; carrots; celery; stock; parsley; turnips; dried porcini mushrooms; fruity white wine
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  • Master recipe for roasted root vegetables

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: garlic; mixed root vegetables; onions
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  • Roasted turnips, shallots, and garlic with rosemary

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: turnips; shallots; garlic; rosemary; thyme; onions
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  • Roasted carrots and red onion with balsamic vinegar

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: carrots; red onions; balsamic vinegar
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  • Roasted sweet potatoes with chives

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: sweet potatoes; shallots; chives
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  • Roasted potatoes with onion, bacon, and thyme

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Side dish
    • Ingredients: potatoes; onions; bacon; thyme
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  • Lemon-anise biscotti

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: all-purpose flour; sugar; lemons; anise seeds
    show

  • Honey-lavender biscotti

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: all-purpose flour; honey; oranges; lavender
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  • Spiced biscotti

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: all-purpose flour; white pepper; ground cloves; ground cinnamon; ground ginger; egg yolks
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  • Orange-almond biscotti

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: all-purpose flour; sugar; almond extract; almonds; oranges
    show

  • Raspberry charlotte royale

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Mousses, trifles, custards & creams; Dessert
    • Ingredients: cake flour; eggs; raspberry preserves; gelatin; raspberries; heavy cream
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  • Country-style mustard

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: mustard seeds; brown mustard seeds; dry mustard
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  • Hot-and-sweet creamy mustard

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: dry mustard; orange liqueur
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  • Hot-and-sweet mustard vinaigrette

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Dressings & marinades
    • Ingredients: dry mustard; orange liqueur; sherry vinegar; fresh ginger
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  • Semolina dough

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Vegan; Vegetarian
    • Ingredients: all-purpose flour; semolina flour
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  • Whole wheat dough

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Vegan; Vegetarian
    • Ingredients: whole wheat flour; all-purpose flour
    show

  • Cavatelli with white beans and clams

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: cannellini beans; carrots; celery; onions; bay leaves; clams; tomatoes; parsley; all-purpose flour; semolina flour
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  • Fusilli with arugula and tomato sauce

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: tomatoes; all-purpose flour; semolina flour; ricotta salata cheese; arugula
    show

  • Orecchiette with cauliflower and bacon

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: cauliflower; onions; bacon; all-purpose flour; whole wheat flour; pecorino Romano cheese
    show

  • Orecchiette with broccoli rabe

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: broccoli rabe; all-purpose flour; semolina flour; garlic; dried red pepper flakes; Parmigiano Reggiano cheese
    show

  • Basic brown rice

    from Cook's Illustrated Annual Edition 1994 Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

    • Categories: Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: brown rice
    show

Notes about this book

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Notes about Recipes in this book

  • Sautéed chicken cutlets with broccoli-basil sauce

    • scottnes on October 15, 2011

      page 27 jan-feb

  • Curried fruit chutney with lime and ginger

    • hillsboroks on July 24, 2016

      This turned out nice and zingy even though I cut the amount of red pepper flakes in half to suit our taste. Not all of my fruit was dead ripe, only the mango and apricot, so I ended up adding 1/4 cup sugar at the end to compensate. The curry flavor melds well with all the fruits and I think this chutney will go nicely with lamb, game, and chicken. I can also envision adding a bit of it to mayonnaise and putting on a sandwich. I put the chutney in small jam jars with 2-part lids and processed them for 10 minutes in a water bath so that I can keep them on the shelf for later.

  • Rose water pound cake

    • inflytur on June 13, 2020

      A very rich but not overly dense cake. It doesn’t use any chemical leavening so you need to carefully follow the instructions on creaming the butter and then incorporating the liquids and flour. Oddly, the tablespoon of rose water called for provided almost no discernible rose flavor.

  • Tender greens with Asian flavorings

    • wkhull on December 24, 2022

      I used a big box each of "power greens" mix and spinach and did not prep anything; just dumped them in the pot. Came out really well. Very, very easy.

  • Tender greens with raisins and almonds

    • wkhull on December 24, 2022

      I used a package each of "power greens" mix and baby spinach and did not do any greens prep. Came out really delicious. I did not toast the almonds, which I think would have been much better. Any more than the requested lemon zest would probably have been overbearing. Easy and healthy!

  • Master recipe for sautéed pork chops with white wine pan sauce

    • ashallen on September 18, 2022

      Straightforward cooking method with great results. I got distracted at the wrong moment (when the chops were cooking under cover on their second side) and overshot on internal temperature, but they were still delicious. The pan sauce was also great - very flavorful. My wine was on the tart side so I skipped adding lemon juice. Also, recipe calls for removing all but 1 tbsp fat after cooking chops, but I found it tricky to remove fat without also removing flavorful drippings. I ended up leaving all of the fat in the pan and instead reduced the amount of butter added to the final sauce. I used this recipe in combination with the Mixed Herb and Spice Rub for Sauteed Pork Chops (same article), applying the rub 2 days before cooking.

  • Mixed herb and spice rub for sautéed pork chops

    • ashallen on September 18, 2022

      This rub added wonderful flavor to the chops. I substituted fresh rosemary for dried, mincing it fine and stirring it into the rub mixture after it came out of the spice grinder. I included the optional juniper berries - my first time cooking with them and they worked great here. I applied the rub 2 days before cooking the chops. As called for in the recipe, I scraped off a bunch of the rub before cooking the chops but would experiment with skipping the scraping next time since the flavors were really nice and the rub didn't seem to be thick enough to interfere with searing the meat.

  • Lower-fat cocoa brownies

    • ashallen on November 25, 2019

      Good for reduced-fat brownies, but not a recipe I'd make again unless I was specifically looking to make a lower-fat version. [Cross-post for Annual Edition/Magazine.]

  • The best pound cake

    • ashallen on September 15, 2019

      This cake smelled and tasted like Sara Lee pound cake! The texture was different, however - more foam-like and drier. However, I accidentally added all of the eggs at once instead of beating them in one-by-one - so no star rating for now since I didn't put it together properly. Worth trying again to see if the texture improves. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Velvet devil's food layer cake with coffee buttercream frosting (Master recipe)

    • ashallen on September 04, 2019

      The cake in this recipe is very good - solid chocolate flavor and a nice tender texture. Flavor's dominated by whichever cocoa powder you use so it helps to use a good one. But what's really excellent about this recipe is the coffee buttercream frosting - easy to make, great flavor, no sense of greasiness, and works great with this particular cake (and other cakes). It's not as perfectly smooth as a classic French buttercream, but given how easy and delicious it is, I'm definitely not going to complain! [Cross-post for Annual Edition/Magazine.]

  • Classic devil's food layer cake with whipped cream

    • ashallen on August 21, 2019

      This is a good chocolate cake - tender, moist, and good chocolate flavor. I've tried it with a few different types of flour and so far like it best when made with a strong flour like King Arthur all-purpose - it's turned out somewhat soft and crumbly with softer flours (or maybe I'm not stirring my batter vigorously enough!). Recipe calls for natural cocoa powder but it's turned out well with alkalized/dutch-process cocoa, too. [Cross-post for Annual Edition/Magazine.]

  • German chocolate-style layer cake with coconut-pecan filling

    • ashallen on August 30, 2019

      Good flavor for a German chocolate cake. Layers didn't rise enough to slice in half as specified in the recipe - probably user error! The final cake worked fine with the thicker layers, in part because the coconut pecan frosting is delicious!! [Cross post for Annual Edition/Magazine.]

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  • ISBN 10 0964017911
  • ISBN 13 9780964017917
  • Published Dec 31 1994
  • Format Hardcover
  • Page Count 232
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

Cook's Illustrated 1994 is one of a unique series from the cooking magazine renowned for fanatically testing the best ways to cook the foods we love most. Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

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