The Best American Classics by Cook's Illustrated Magazine

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  • Quick chicken stock

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

    • Categories: Stocks
    • Ingredients: chicken legs; chicken thighs; bay leaves
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  • Quick chicken stock with sautéed breast meat

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

    • Categories: Stocks
    • Ingredients: whole chicken; bay leaves
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  • Chicken noodle soup

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

    • Categories: Soups
    • Ingredients: chicken fat; carrots; celery; thyme; chicken stock; egg noodles; parsley
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  • Cream of tomato soup

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

    • Categories: Soups
    • Ingredients: canned tomatoes; shallots; tomato paste; ground allspice; chicken stock; heavy cream; brandy; ground cayenne pepper
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  • Buttered croutons

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

    • Categories: Vegetarian
    • Ingredients: white bread; butter
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  • Ham and split pea soup

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

    • Categories: Soups
    • Ingredients: smoked ham; bay leaves; split peas; thyme; carrots; celery; new potatoes; red onions; balsamic vinegar
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  • U.S. Senate bean soup

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

    • Categories: Soups; American
    • Ingredients: bay leaves; thyme; parsley; dried navy beans; ham hocks; carrots; celery
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  • Hearty beef stew

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

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: beef chuck roast; red wine; chicken stock; bay leaves; thyme; baby red potatoes; carrots; frozen peas; parsley
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  • Chili con carne

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

    • Categories: Chili; Main course; Mexican
    • Ingredients: ground ancho chiles; New Mexico chiles; cumin seeds; Mexican oregano; beef chuck roast; bacon; jalapeño chiles; canned tomatoes; limes; masa harina
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  • New England clam chowder

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

    • Categories: Soups; American
    • Ingredients: cherrystone clams; bacon; baby red potatoes; bay leaves; thyme; heavy cream; parsley; white peppercorns
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  • Ranch dressing

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

    • Categories: Dressings & marinades; American; Vegetarian
    • Ingredients: red peppers; scallions; shallots; parsley; cilantro; buttermilk; mayonnaise; sour cream
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  • Thousand Island dressing

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

    • Categories: Dressings & marinades; American; Vegetarian
    • Ingredients: pimento-stuffed green olives; sweet pickles; parsley; mayonnaise; chile sauce; store-cupboard ingredients
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  • Chopped salad

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

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: shallots; parsley; chives; thyme; salad greens; cherry tomatoes; cucumbers; yellow peppers; radishes
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  • Cobb salad

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

    • Categories: Salads; Main course; American
    • Ingredients: chicken breasts; Worcestershire sauce; romaine lettuce; curly endive; avocados; tomatoes; bacon; chives; Roquefort cheese; store-cupboard ingredients
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  • Waldorf salad

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

    • Categories: Salads; Side dish; American; Vegetarian
    • Ingredients: walnuts; apples; celery; raisins; tarragon; mayonnaise
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  • Three-bean salad

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

    • Categories: Salads; Side dish; American; Vegan; Vegetarian
    • Ingredients: red wine vinegar; green beans; yellow wax beans; kidney beans; red onions; parsley; store-cupboard ingredients
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  • Coleslaw with buttermilk dressing

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

    • Categories: Salads; Side dish; American; Vegetarian
    • Ingredients: green cabbage; carrots; buttermilk; mayonnaise; sour cream; shallots; parsley; apple cider vinegar
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  • Potato salad with hard-boiled eggs and sweet pickles

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

    • Categories: Salads; Side dish; Summer; Picnics & outdoors; American; Vegetarian
    • Ingredients: baby red potatoes; eggs; celery; red onions; sweet pickles; mayonnaise; parsley
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  • Macaroni salad

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

    • Categories: Salads; Side dish; Summer; Picnics & outdoors; American; Vegetarian
    • Ingredients: elbow macaroni pasta; celery; red onions; eggs; sweet pickles; parsley; mayonnaise
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  • Classic tuna salad

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

    • Categories: Salads; Main course; American
    • Ingredients: canned tuna; celery; red onions; dill pickles; parsley; mayonnaise
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  • Foolproof hard-boiled eggs

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

    • Categories: Egg dishes; Vegetarian
    • Ingredients: eggs
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  • Classic egg salad

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

    • Categories: Salads; Main course; American; Vegetarian
    • Ingredients: eggs; mayonnaise; red onions; parsley; celery
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  • Molded cranberry salad

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

    • Categories: Salads; Side dish; American
    • Ingredients: cranberry juice; canned pineapple; canned mandarin oranges; red grapes; cranberry Jell-o
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  • Boiled corn

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

    • Categories: Side dish; Vegetarian
    • Ingredients: corn; store-cupboard ingredients
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  • Grilled corn

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

    • Categories: Grills & BBQ; Side dish; Vegetarian
    • Ingredients: corn; store-cupboard ingredients
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  • ISBN 10 1933615036
  • ISBN 13 9781933615035
  • Published Sep 01 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

IACP Award Winner!

Over the years, some classic American recipes have fallen into disrepair, barely recognizable shadows of their former selves. If you wanted a recipe for cornbread, fried chicken, hermit cookies, or green bean casserole that tastes as least as good as you remember, where would you find it? The Best American Classics has them all. This award-winning cookbook features regional dishes such as Chicago Deep-Dish Pizza and New Orleans Red Beans and Rice as well as timeless and beloved family fare such as Chicken Pot Pie, Corned Beef and Cabbage, and Stuffed Peppers. The Best American Classics celebrates the diversity and breadth of our cuisine with foolproof recipes that will stand the test of time.

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