The Best Skillet Recipes: What's the Best Way to Make Lasagna With Rich, Meaty Flavor, Chunks of Tomato, and Gooey Cheese, Without Ever Turning on the Oven by Cook's Illustrated Magazine

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Notes about this book

  • gcottraux on February 01, 2010

    Everything I have tried so far has been successful and tasty. Since the recipes are by the staff of Cook's Illustrated, they are well written and easy to follow.

Notes about Recipes in this book

  • Kung Pao-style shrimp with ramen

    • ericam on October 12, 2010

      Sauce was a little bland, so I added soy sauce and lime juice.

  • Pan-roasted asparagus with toasted garlic and Parmesan

    • Analyze on March 12, 2019

      This is a delicious recipe! I've made it four times and we've loved it every time. My husband doesn't care for the garlic, so I get it all :)

  • Spicy ground beef tacos

    • sahnik on January 10, 2013

      This recipe is pretty good, it has a nice balance of flavor. It has a little sweetness and a perfect amount of heat. My favorite ground beef taco recipe is still Alton Brown's All American Beef Taco, but this isn't too far behind.

  • Create-your-own stir-fry

    • kaliedra on May 13, 2016

      Tasty and versitile. Used tablespoons instead of teaspoons for the marinade and it was enough to make a ginger soy sauce in the pan

  • Chicken and couscous with chickpeas and apricots

    • MidwesternerTT on August 24, 2016

      Fast, Easy and flavorful. Only needed 1/4 C. flour (not 1/2 C) for dredging chicken. I used 3 T. total oil for cooking. Equal parts additional oil mixed with OJ & spice as finishing/serving sauce added nothing for us - next time I will use melted butter/with the OJ as finishing sauce. I used larger Israeli CousCous, just simmered longer (10 min).

  • Tamale pie

    • MidwesternerTT on August 25, 2016

      5 stars for flavor, a few hitches in recipe. About an hour start-to-finish. Makes 6 servings for us. Sub 1 tsp. ground cumin for the cilantro (if any cilantro-haters in household). I wasn't confident I'd be able to see whether beef was fully cooked if I added tomatoes/beans with the raw meat, so added those after beef was cooked. Mine baked 20 minutes (top narrative said 15 min, actual instructions said 15 - 20) - needs to be deep golden brown for center to be fully baked. BE SURE to have a cookie sheet /spill pan below baking pan, or even remove 1-2 cups of filling to a small pan and top with some batter to bake. My full to brim, full recipe in one pan, overflowed while baking, and I'm glad the cookie sheet on the lower rack caught it, not the oven floor.

  • Sloppy joes

    • MidwesternerTT on December 15, 2018

      Excellent on-hand-items meal. I made the "skinny" "smokey" variation, using ground turkey in place of beef and BBQ sauce in place of ketchup. Technique of cooking onions with salt & chili powder first, then adding meat for brief 3 minutes then finishing cooking all in sauces gave moist, flavorful results. Served on buns, with sides of coleslaw and potato chips and cherry tomatoes.

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  • ISBN 10 1933615419
  • ISBN 13 9781933615417
  • Published Mar 01 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

One pan is all you need! From breakfast all the way to dessert, one skillet is all you need for fast, flavorful meals. it's no surprise that meat, fish, and pasta dishes come together nicely in a skillet But pot pie can also be made in the pan. So can pizza, casseroles and souffles.

Put away that second pot for boiling pasta and cook it in its sauce right in the skillet. Start pizzas on the stovetop in the skillet and finish with a hot blast in the oven (still in the skellet). Spruce up your stir-fry repertoire with new and innovative ideas.

One pan means less clean up. The Best Skillet Recipes means a world of great and easy meals.

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