The Best Italian Classics by Cook's Illustrated Magazine

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  • Marinated black and green olives

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: brine-cured green olives; brine-cured black olives; garlic; shallots; oranges; thyme; dried red pepper flakes; sambuca; ground cayenne pepper
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  • Marinated sun-dried tomatoes

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: sun-dried tomatoes; parsley; dried red pepper flakes
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  • Marinated mushrooms

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: dried porcini mushrooms; dried red pepper flakes; button mushrooms; parsley; red onions; red bell peppers
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  • Stuffed mushrooms

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: mushrooms; dried porcini mushrooms; sandwich bread; pancetta; Parmesan cheese; parsley
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  • Stuffed clams

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: red bell peppers; scallions; parsley; oregano; shallots; dried red pepper flakes; littleneck clams; bread
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  • Roasted red bell peppers

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: red bell peppers
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  • Caponata

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian
    • Ingredients: celery; eggplants; red bell peppers; anchovies; oregano; raisins; tomatoes; basil; capers; black olives
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  • Melon and prosciutto

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: cantaloupes; prosciutto
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  • Asparagus wrapped with prosciutto

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: asparagus; balsamic vinegar; Parmesan cheese; prosciutto
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  • Fritto misto

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: all-purpose flour; ground cayenne pepper; egg whites; vegetable oil; vegetables of your choice
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  • Bagna cuda

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: heavy cream; anchovies; garlic; crudités of your choice; rustic bread
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  • Bruschetta with tomatoes and basil

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: tomatoes; basil; country bread
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  • Bruschetta with fresh herbs

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: parsley; oregano; sage; country bread
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  • Bruschetta with red onions, herbs, and Parmesan

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: red onions; mint; balsamic vinegar; country bread; Parmesan cheese
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  • Bruschetta with grilled portobello mushrooms

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: portobello mushrooms; rosemary; country bread
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  • Crostini with chicken liver spread

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: Italian bread; butter; sage; chicken livers; capers
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  • Crostini with olivada

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: Kalamata olives; capers; anchovies; basil; rosemary; Italian bread
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  • Warm figs with goat cheese and honey

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: walnuts; ground cinnamon; goat cheese; figs; honey
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  • Dates stuffed with Parmesan

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian; Vegetarian
    • Ingredients: dates; Parmesan cheese; walnuts
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  • Marinated goat cheese

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian; Vegetarian
    • Ingredients: goat cheese; thyme; chives; rosemary
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  • Broiled mozzarella and sun-dried tomato skewers

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: sun-dried tomatoes; mozzarella cheese; basil
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  • Frico

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Small plates - tapas, meze; Italian; Vegetarian
    • Ingredients: Montasio cheese
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  • Master recipe for vinaigrette

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Dressings & marinades; Cooking ahead; Italian
    • Ingredients: red wine vinegar; store-cupboard ingredients
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  • Mediterranean vinaigrette

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Dressings & marinades; Cooking ahead; Mediterranean
    • Ingredients: capers; parsley; thyme; store-cupboard ingredients
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  • Balsamic vinaigrette

    from The Best Italian Classics The Best Italian Classics by Cook's Illustrated Magazine

    • Categories: Dressings & marinades; Cooking ahead; Italian
    • Ingredients: balsamic vinegar; store-cupboard ingredients
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Notes about this book

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Notes about Recipes in this book

  • Porcini-rubbed grilled veal chops

    • Breadcrumbs on September 03, 2012

      p. 300 Don’t let the very long recipe fool you, this dish comes together in no time and the ROI is off the charts! Though the book offers the choice of charcoal vs gas, after having the charcoal version we simply couldn’t turn back and try the gas, this was exceptional. The earthy porcini flavour was enhanced by the smokiness from the grill. The chops were so juicy and tender. Definitely our favourite preparation of veal chops yet. This is a winner! Chops from Totera in Vaughan were absolutely the best we’ve ever purchased.

    • SACarlson on May 13, 2019

      I used Trader Joe's Umami Seasoning for this and it was fantastic!

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Reviews about Recipes in this Book

  • ISBN 10 193361515X
  • ISBN 13 9781933615158
  • Published Apr 01 2007
  • Format Paperback
  • Page Count 481
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The over 300 recipes in this book cover a wide range of Italian cooking, from the essentials such as pesto and fresh tomato sauce to family favorites like eggplant Parmesan and lemon roast chicken. Enjoy classic Italian recipes with the updates and streamlining as well as the exhaustive testing that only the cooks at America's Test Kitchen can guarantee.

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