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More Best Recipes: The Companion to The New Best Recipe by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Spicy whipped feta

    • TAvallone on March 06, 2010

      This recipe is ridiculously easy for the level of swooning that results when people eat it. For a pretty presentation, layer it with roasted red pepper puree in a clear serving dish. It might require a little extra lemon juice and olive oil to make get it to the appropriate spreading consistency.

  • Potstickers

    • Paojava on June 20, 2012

      This made 50 potstickers using the basic square won ton wrappers. I had a lot of leftover filling (thinking i will use it in lo mien?). Very good!

  • Roasted green beans

    • lisachile on August 28, 2011

      I made these and they were awful. Not sure if I did something wrong or this is just a bad recipe. Chewy tasteless green beans.

  • Soy-ginger sauce with scallion

    • Analyze on February 13, 2019

      This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

  • Drunken beans

    • louie734 on November 12, 2014

      These beans are just awesome. A small amount of beer somehow makes the beans and their liquid much tastier. I've made it with fancy Rancho Gordos, and supermarket pintos.

  • Penne alla vodka

    • louie734 on November 12, 2014

      It's been a long time since I made this recipe. Comfort food to the max!

  • Fish tacos

    • SACarlson on September 17, 2017

      I substituted sour cream for the mayonnaise, as I prefer that flavour profile and texture. That also worked extremely well.

  • Sweet and spicy pickled onions

    • louie734 on November 12, 2014

      I've made these onions so many times that I have the recipe memorized. A staple in our fridge; if the jar is getting low, I'll make a new batch before it's gone. So addictive: sweet-spicy, vinegary and crunchy, perfect on all tacos or rice bowls, great in a sandwich, we even use the liquid to dress cabbage on taco night. I never discard the vinegar as the recipe calls for - I stuff the onion slices in a jar, pour the boiled liquid with chiles over it, lid then fridge. They keep forever, if they last that long.

  • Slow-roasted beef

    • louie734 on November 12, 2014

      This beef is so good that we serve it for Christmas dinner. Nobody knows it's cheap eye of round; the slow roasting and the overnight salting are the perfect treatments. We roast the night before because it's so much easier to slice once cooled; if you keep it on the rare side and reheat very gently, in its juices, it stays tender. The only down side of this is the meat doesn't stay pink once reheated, even if it's not overcooked.

    • louie734 on January 01, 2015

      Made this stunner again for Christmas dinner - for 14, we made two 3-lb roasts side-by-side in a roasting rack. These are perfect and so easy; the hardest thing is slicing (use a serrated knife). This year instead of making ahead, cooked the day of, and the meat was beautiful. Made the horseradish cream sauce this year, and didn't sweat it that there wasn't any gravy. Also makes the best leftover sandwiches.

  • Horseradish cream sauce

    • louie734 on January 01, 2015

      Really good alongside the beef. Really, really easy. Would be good as a mustard cream sauce with some strong Dijon whisked in.

  • Cincinnati chili

    • louie734 on March 10, 2014

      We love this twist on chili-mac. Tastes just like Skyline Chili, but the beef isn't quite as fine in the sauce. The recipe is easy, too… note that it does have to simmer for an hour. There's a skillet recipe in CI's Cover & Bake, but I prefer the spaghetti cooked separately, and they're virtually the same otherwise: in this recipe the meat is blanched, removed, and added back to the sauce; in the skillet recipe, it's browned, removed, and returned.

  • Yeasted waffles

    • spharo00 on April 01, 2013

      These waffles crisped up nicely on the outside and were soft and pillowy on the inside. I added some vital wheat gluten to the batter when mixing because I had some on hand. I'm not sure of the difference it made, but I do know that the batter rose quite generously before I made the waffles the next morning. This is a great make-ahead recipe since the batter has to be mixed the night before.

  • Foolproof double-crust pie dough

    • louie734 on November 12, 2014

      This really is the easiest pie dough to work with. I always use the food processor method. Last time I ran out of vegetable shortening and used some coconut oil to make up the difference (by weight) with success.

  • Triple-ginger pear crisp

    • joyous on April 29, 2016

      Such a great combination of flavors. My go-to dessert recipe when pears are in season.

  • Make-ahead mashed potatoes

    • louie734 on November 12, 2014

      These worked very well for Christmas dinner last year. It was a pain, though, scraping out the contents of all the baked potato skins. (For dinner we ate the skins!)

    • louie734 on January 01, 2015

      Made this recipe again for Christmas - we thought 8 lbs would serve 14 with leftovers, but 5-6 would've been fine. Since this was the only recipe we were making ahead, I was less irritated by scraping out all the skins. Plus, they turn out amazing - rich, so smooth, nobody knows they're day-before. Used really good Snowville cream and Kerrygold butter which made a difference in this few-ingredient gem. PS we skipped making gravy this year and didn't miss it.

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  • ISBN 10 193361546X
  • ISBN 13 9781933615462
  • Linked ISBNs
  • Published Oct 01 2009
  • Format Hardcover
  • Page Count 800
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The “Best” Recipes from the last six years of Cook’s Illustrated magazine!

More Best Recipes starts where the bestselling The New Best Recipe*, which featured the very best of our first 10 years of magazine publication, left off. Our dedicated staff of test cooks and writers have winnowed down the previous six years’-worth of recipe development to collect their top discoveries for your favorite recipes.

More Best Recipes features 650 of the best recipes from the last six years, as well as up-to-date equipment ratings, supermarket ingredient tastings, and invaluable teaching guides and step-by-step illustrations.

Along the way we improve and modernize classic American dishes—recipes like Slow-Roasted Beef, where we show you how to turn an inexpensive cut like eye round into a buttery, tender roast that rivals beef tenderloin in flavor and texture; a surprisingly simple approach to baking bread (almost no kneading!) that yields a loaf with an artisan-style crust, and a recipe for yellow layer cake with all the fluffy tenderness of a mix, but without the artificial flavors.

From soup to desserts, you'll find family favorites like Buffalo Chicken Wings, French Onion Soup, American Potato Salad, Four-Cheese Lasagna, Crisp Roast Chicken, Pan-Seared Inexpensive Steaks, Glazed Pork Tenderloin, Slow Cooker Pot Roast, Blueberry Muffins, Skillet Pizza, Brown Sugar Cookies, and Old-Fashioned Chocolate Layer Cake. We’ve also included recipes specifically designed make-ahead recipes and recipes designed just for two servings.

As with all of our books, you’ll find our best money-saving equipment ratings and taste tests to steer you in the right direction when making purchases large (stand mixers) and small (capers). Featured up-to-date ratings and testings include cutting boards, vegetable peelers, and baking equipment to butter, balsamic vinegar, ricotta cheese, dark chocolate, breakfast sausage vanilla ice cream, and dozens more.

* There is no overlap of recipes between More Best Recipes and The New Best Recipe.

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