Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

Search this book for Recipes »

  • Chicken pot pie

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: butter; sour cream; all-purpose flour; whole chicken; pearl onions; onions; carrots; celery; heavy cream; frozen peas; parsley; thyme; chicken broth
    show

  • Huevos rancheros

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Egg dishes; Breakfast / brunch; Mexican; Vegetarian
    • Ingredients: jalapeño chiles; tomatoes; tomato paste; ground cumin; ground cayenne pepper; cilantro; limes; corn tortillas; eggs
    show

  • Oven-barbecued spareribs

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: mustard; tomato ketchup; paprika; chile powder; ground cayenne pepper; pork spareribs; Lapsang Souchong tea; apple juice
    show

  • Hot and sour soup

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Soups; Chinese
    • Ingredients: firm tofu; soy sauce; sesame oil; pork chops; canned bamboo shoots; shiitake mushrooms; Chinese black rice vinegar; chile oil; white pepper; scallions; chicken broth
    show

  • Potatoes Lyonnaise

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Side dish; French; Vegetarian
    • Ingredients: onions; potatoes; parsley
    show

  • Sautéed mushrooms with shallots and thyme

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: button mushrooms; shallots; thyme; Marsala wine
    show

  • Sautéed mushrooms with garlic, Parmesan, and bread crumbs

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: white bread; button mushrooms; garlic; Parmesan cheese; parsley
    show

  • Sautéed mushrooms with sesame and ginger

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: peanut oil; button mushrooms; sesame seeds; fresh ginger; mirin; soy sauce; sesame oil; scallions
    show

  • Glazed meat loaf

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: Monterey Jack cheese; onions; celery; thyme; paprika; tomato juice; gelatin; soy sauce; saltine crackers; parsley; ground beef; tomato ketchup; hot pepper sauce; ground coriander; apple cider vinegar
    show

  • Flaky buttermilk biscuits

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory; American
    • Ingredients: all-purpose flour; butter; buttermilk
    show

  • Dark chocolate mousse

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Mousses, trifles, custards & creams; Dessert
    • Ingredients: dark chocolate; cocoa powder; espresso powder; brandy; heavy cream
    show

  • Lemon bundt cake

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Cakes, large; Dessert
    • Ingredients: lemons; all-purpose flour; buttermilk; butter; sugar; confectioner's sugar
    show

  • Pepper-crusted filet mignon

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    show

  • Port-cherry reduction

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Vegetarian
    • Ingredients: Port wine; balsamic vinegar; dried cherries; shallots; thyme
    • Accompaniments: Pepper-crusted filet mignon
    show

  • Blue cheese-chive butter

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    show

  • Chicken Kiev

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Main course; Russian
    • Ingredients: butter; shallots; parsley; tarragon; lemons; sandwich bread; chicken breasts; all-purpose flour
    show

  • Marinara sauce

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Italian; Vegan; Vegetarian
    • Ingredients: canned tomatoes; onions; dried oregano; basil
    show

  • Garlic-roasted leg of lamb

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: garlic; lamb leg meat; parsley
    show

  • Potstickers

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; Chinese
    • Ingredients: napa cabbage; ground pork; scallions; soy sauce; fresh ginger; egg whites; gyoza wrappers
    • Accompaniments: Scallion dipping sauce
    show

  • Scallion dipping sauce

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: soy sauce; rice vinegar; mirin; sesame oil; scallions
    • Accompaniments: Potstickers
    show

  • Glazed pork chops

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: apple cider (alcohol-free); soy sauce; ground cayenne pepper; pork chops
    show

  • Glazed pork chops with German flavors

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Main course; German
    • Ingredients: pork chops; caraway seeds; beer; soy sauce; whole grain mustard; thyme
    show

  • Glazed pork chops with Asian flavors

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Main course; Asian
    • Ingredients: pork chops; sesame seeds; rice vinegar; orange juice; mirin; fresh ginger
    show

  • Pan-roasted broccoli

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: broccoli
    show

  • Pan-roasted broccoli with lemon browned butter

    from Cook's Illustrated Annual Edition 2006 Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: broccoli; butter; shallots; lemons; thyme
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Glazed meat loaf

    • ashallen on September 09, 2019

      After some hauntingly bad childhood experiences with meat loaf, I never thought I'd say this, but...this meat loaf is delicious!! I initially made it only because my husband loves meat loaf sandwiches and now he has to share. Great savory flavor, delectably sticky and tangy glaze, and a coherent yet tender texture that works great for sandwiches. Recipe handles modifications very well - I've left out one or more of the mustard/garlic/paprika/tomato juice at one point or another and it's still been very good. Tomato paste whisked in water or extra chicken stock has subbed for tomato juice. Quick oats or fresh toasted bread crumbs have worked fine in place of crushed saltines (bump up salt/soy sauce a bit). Freezes very well - I usually pre-slice it so my husband can easily grab a single slice for a sandwich or meal. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Glazed pork chops

    • ashallen on November 04, 2019

      Great recipe. I can be picky about strong sour flavors in savory dishes, but the large amount of vinegar in the sauce for these pork chops cooked down into a deliciously tangy sauce. It's also worked well with a mixture of half red wine vinegar + half sherry vinegar as a substitute for cider or white vinegar. Relatively quick/easy to pull together, too. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Moroccan chicken with chickpeas and apricots

    • hillsboroks on February 24, 2022

      This was a great, simplified version of a chicken tangine and perfect for a weeknight dinner. I combined the two versions of the recipe using only apricots, carrots and green olives and it worked.

  • Ultimate turtle brownies

    • Jane on July 25, 2011

      Good for when you want a brownie that's extra special. The instructions for the caramel were very good and the results were perfect. Though the brownies should be served cold from the fridge as the caramel runs off in heat. The brownie was quite dense, almost fudge like, which I like. the combination of chocolate. pecans and caramel made this very special.

  • Well-done hamburgers on a charcoal grill

    • ashallen on October 12, 2019

      My husband prefers his hamburgers well-done and I prefer mine pink. After a few sad hockey-puck episodes, I found this recipe which makes everyone happy. These are very forgiving hamburgers, tender even when well-done, and deliciously flavored with a bit of garlic and steak sauce. Original recipes specifies making 4 hamburgers from 1.5 lb ground beef - making 3 burgers from 1 lb ground beef works nicely, too. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Key lime bars

    • ashallen on November 26, 2019

      Very tasty with strong lime flavor. Lime filling had a smooth, creamy texture and the crust had good thickness and firmness. Really good! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Applesauce snack cake

    • Analyze on March 12, 2019

      This is SO good! The base cake has a wonderful apple flavor and a great texture. I tried both this recipe, and the Oat-Nut Streusel variation. My husband, who doesn't normally like oat streusel or sweet quick breads, loved the streusel variation. I actually preferred this original version with the cinnamon-sugar topping, as in my opinion it complements the apple flavor in the cake better, and actually makes the cake taste more apple-y. You can't go wrong with either version, or try half and half like I did :) I already have several apple cake recipes that I love, and didn't think I needed another, but I did! I'm excited to try the ginger-cardamom version next. Personally, we had it for breakfast, but this would be great with whipped cream or vanilla ice cream too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1933615117
  • ISBN 13 9781933615110
  • Published Dec 31 2006
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

Eureka! In 2006 our test cooks developed a method for a great pepper-crusted filet mignon recipe that adds a bold punch of flavor without a blast of painful heat. Our rating of grill pans uncovered a $40 winner, while some of its competitors cost more than $100! Our test kitchen staff developed an invaluable, reliable guide to knowing when food is done - cookies, for example, should be slightly undercooked when pulled from the oven, as they continue to bake when cooling. Did you know that the best place to store carrots and ginger is in a pot of sand How about using your old hot-air popcorn popper to toast nuts


Perfect for long-term reference, the Cook's Illustrated 2006 Annual contains all six of the 2006 issues, in their original form, and bound along with a 2006 Master Recipe and Article Index. The sturdy cloth cover is durable and kitchen-friendly - sure to keep your favorite recipes safe and sauce spatter free for years to come - and its distinctive gold stamping make it an attractive addition to your cookbook library.

Other cookbooks by this author