The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

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Notes about Recipes in this book

  • German potato salad

    • SilverSage on January 06, 2011

      Excellent! Not overpowering, yet nicely sweet-tart.

    • drussell41 on July 28, 2019

      Apple cider vinegar works fine.

  • Seafood Newburg

    • SilverSage on August 21, 2019

      Hadn't had this dish in decades, and now I remember why. It was over the top rich and heavy. This particular recipe was much too thick. I had to more than double the liquid to keep it from being just a paste instead of a sauce, and I didn't pick up on the sherry/brandy flavor that defines Newburg sauce. It's one of those dishes best left to memory.

  • Fast tomato salsa

    • saladfiend on May 28, 2014

      Wonderful with Muir Glen fire-roasted tomatoes and a little extra salt!

  • Baked macaroni and cheese

    • bloncosky on May 22, 2012

      This is a kick butt Mac & Cheese recipe. I am not a big fan of the dense block of cheese and pasta dishes that you get at most pot luck dinners, this recipe is the saucy kind of cheesy macaroni. It does take a bit more work that just grating the cheese and adding butter and macaroni but it is worth it.

    • Soulkitchenjen on December 08, 2022

      This is my go to macaroni and cheese recipe. It’s easily my most requested dish. Use 16 Oz sharp cheddar and 8 Oz of Colby or Colby Jack. That’s the only modification that I make.

  • Skillet ziti with chicken and broccoli

    • BethNH on January 17, 2017

      p. 208 Very easy, one pot meal. Lots of flavor - just a bit of spice. The sauce covered the ziti really well and the chicken stayed moist. Next time I'd add the broccoli closer to the end as I like my veggies with more crunch. All my boys ate this but said it wasn't a favorite.

  • Skillet turkey tetrazzini

    • BethNH on November 30, 2010

      Good and simple dinner. I left out the mushrooms and it was still yummy.

  • Pancakes

    • BethNH on January 17, 2017

      p. 232 These are very good buttermilk pancakes. The recipe comes together quickly and is enough for 16 good sized pancakes. As usual, I did not have buttermilk in the house and used sour milk. The pancakes don't rise as much as my boys prefer and they were a little more floppy than they like but they tasted delicious.

  • Buttermilk waffles

    • BethNH on January 17, 2017

      p. 234 Light, fluffy waffles. Perfect! These require a bit more effort than using a mix as they require whipping egg whites and melting butter but they are SO much better. I used soured milk in place of buttermilk and you couldn't tell the difference. I believe we have discovered our new family waffle recipe.

  • Chicken fajitas

    • BethNH on January 17, 2017

      p. 308 Very fast and easy chicken fajitas! The spices were perfect. Great dinner for those nights when you have almost no time to cook.

  • Fettucine Alfredo

    • BethNH on January 17, 2017

      p. 191 None of us cared for this recipe. It had an oddly grainy texture and sweet flavor.

    • Analyze on May 16, 2017

      I made this twice; the first time I thought it was okay, but not as good as I thought it could be. The second time, I made it side by side with the Cook's Illustrated Sep/Oct 2005 recipe for Fettuccine Alfredo, and that one is MUCH better. Maybe it's just a better ratio of cheese/cream/butter to pasta, and they also have you reserve a bit of the cream to add towards the end for a fresher flavor. I'd highly recommend that one instead. It's the one that calls for 1.5 cups of cream, 2 Tbsp butter, 9 ounces fresh fettuccine, 1.5 ounces of Parmesan, and 1/8 tsp of nutmeg. I've seen that amazing recipe also re-printed in the America's Test Kitchen Cooking School cookbook and in Best of America's Test Kitchen 2007, so they must think it's their better recipe too :)

  • Beef and broccoli stir-fry

    • BethNH on December 12, 2017

      I've been stir frying meat and vegetable for many years but I've never followed a recipe. This recipe was quite easy to pull together using flank steak, broccoli, red peppers, and Asian ingredients for the sauce. Steaming the broccoli briefly did make it better than just stir frying it though I'd steam it for just 30 seconds next time. We all enjoyed the sauce and meal quite a bit.

  • Smothered pork chops

    • BethNH on December 11, 2014

      Although this recipe keeps you in the kitchen near the stove for a bit, it's a simple week night dinner. It's easy enough to prepare the ingredients as other parts of the recipe are cooking. I used boneless pork chops as that's what I had. Pork chops and onions are browned separately before going back in the pan with spices and chicken broth. Bacon is fried in the same pan and a gravy is made from the fat left over. In the end, the reduced sauce is poured over the chops and the bacon is sprinkled on top. I cooked the chops for about 15 rather than 30 minutes and they were cooked perfectly. There was an abundance of sauce which was very flavorful. I'd use less chicken broth next time. The bacon was good, of course, but it didn't really seem like a necessary part of the recipe and I'd probably omit it in the future. The chops were moist and tender and everyone enjoyed this dinner.

  • Crunchy pork chops

    • BethNH on January 17, 2017

      p. 367 Everyone in my family is a big fan of pork but I've never really been able to make decent boneless pork chops until now. This recipe is wonderful! All the boys gave it two thumbs up. The coating is made with crushed Melba toasts and spices and the chops are coated with mayonnaise before patting on the coating. It sounds strange and rather 70s but it's amazing. The pork stays very moist and the topping is delightfully crisp. We'll be adding this to the regular rotation.

  • Grilled fajitas

    • BethNH on January 17, 2017

      p. 387 I suppose most folks don't really need a recipe for fajitas but, having never made them before, I thought it might be nice to have a general guideline. I made the Latin American Dry Spice rub (pg. 390) for the flank steak and it was quite good. The flank steak was grilled with the spice rub. Flank steak, sauteed onions and peppers, and flour tortillas - simple and delicious.

  • Big and chewy chocolate chip cookies

    • BethNH on January 17, 2017

      p. 499 Tastes just like a regular Tollhouse cookie only bigger! I was looking for a recipe for large chocolate chip cookies like the ones found in bakeries and this recipe fits the bill. This recipe uses melted butter and additional egg yolks which are designed to ensure a chewy cookie. If you put the cookies in an airtight container soon after they cool the cookies will remain nice and chewy.

    • julesamomof2 on July 14, 2017

      Fabulous=big and chewy, just like the name states. I froze the formed cookies for an hour and baked them at 300 and they were perfection.

  • Roasted red potatoes

    • tara2r on October 06, 2010

      These are wonderful and easy! I've made the rosemary and garlic and the oregano and feta variations and loved them both. They do have a little bit of a "raw" garlic taste to them (the garlic doesn't actually get cooked, just tossed with the cooked potatoes). My super picky son liked them and said they tasted a little like garlic fries.

  • Slow-cooker Texas-style chili con carne

    • Kfaber on December 20, 2016

      Delicious chili recipe that even my kids gobbled up

  • Slow-cooker Moroccan spiced chicken with apricots

    • Kfaber on December 08, 2013

      Very tasty and comforting dish for a cold day. Used chicken thighs and served it on cous cous.

  • Cranberry-orange nut bread

    • jenmacgregor18 on November 27, 2019

      I also add 1 packet of True lemon. sometimes use a mango orange juice. really, really good. excellent holiday bread.

  • Molasses spice cookies

    • jenmacgregor18 on November 27, 2019

      Another cookie we have to make every year at the holidays. A richly spiced dark molasses cookie. Lovely. We still have yet to try the rum glaze. We usually just start eating them right away and skip that step.

  • Holiday cookies

    • jenmacgregor18 on November 27, 2019

      wonderful. easy to handle dough & tastes great - especially in raspberry jam sandwich cookies.

  • Jam sandwiches

    • jenmacgregor18 on November 27, 2019

      The ones that make it out of the house don't last long either. With one batch of cookies I took into work, I had one co-worker yelling that another had tasted one of these and then immediately took every single jam sandwich cookie off the tray for herself. :) These are my favorite cookies too.

  • Lime-glazed snowball cookies

  • Chocolate-dipped coconut macaroons

    • jenmacgregor18 on November 27, 2019

      I made these some time ago. But remembering they weren't difficult to put together. And I loved them.

  • Pumpkin pie

    • jenmacgregor18 on November 19, 2014

      due to amount of cream, this pie is very, very soft and light in texture. My preference is for a more traditional custard.

  • Fast and crunchy baked cod

    • jenmacgregor18 on July 06, 2016

      Ridiculously simple and quick to put together. I used Ritz hint of salt crackers and cut back on Dijon a bit to lower salt content for M. Still good with those changes.

  • Ultimate oatmeal

    • jenmacgregor18 on April 03, 2015

      delicious. reheats well too. I've found I can use 2% milk. 1% or less impacts the creamy texture.

    • jenmacgregor18 on April 15, 2015

      I've made it with half olive oil & half butter. It still tastes wonderful.

  • Potato-leek soup

    • jenmacgregor18 on August 19, 2016

      This was good; but too much garlic for me. Next time, I'll use less or leave it out altogether.

  • Stuffed bell peppers

    • jenmacgregor18 on April 07, 2015

      used 1 # of beef so I didn't have to deal w/ 1/4 # leftover beef. I used mixed red, yellow and green peppers. I chopped up the pepper tops and added them to the stuffing mixture. added 1 tsp Worcestershire and soy sauce. Also lots of Penzey's Turkish seasoning to the beef at the end of browning. the whole family wanted to add them to our Keeper list. Freeze well too.

  • Mashed potatoes

    • jbuchman on January 03, 2012

      Page 162; Sam loves these.

  • Blue cheese dressing

    • twoyolks on January 01, 2021

      The sugar gave it a slightly too sweet note. Otherwise, it was good.

  • Breakfast burritos

    • twoyolks on April 05, 2020

      Easy but very tasty breakfast burritos. They were good but a bit on the blander side. They'd be a bit better with some salsa in them.

  • Grilled shrimp or scallops with spicy garlic paste

    • twoyolks on April 17, 2015

      I made this with scallops and the spice paste completely overwhelmed the flavor of the scallops.

    • Shewi128 on March 25, 2021

      I made this with shrimp, and the paste wasn't enough to fully flavor or cover the shrimp. Note: don't use a metal skewer. The shrimp were completely overcooked.

  • Pressure-cooker Cuban black beans

    • twoyolks on May 28, 2019

      The flavor of the beans was a bit bland and didn't come close to some of the better Cuban black beans I've had. It wasn't clear whether this called for Mexican or Spanish chorizo. I used Mexican which didn't really mess well with the instructions. The spice of the chorizo didn't match what I'd expect of Cuban black beans.

  • Peanut butter cookies

    • JanetinMaine on February 06, 2012

      Great basic peanut butter cookies. Roll dough balls in sugar before smashing with fork and then baking.

  • Overnight yeasted waffles

    • scparks on November 22, 2012

      I use Cup 4 Cup or King Arthur All-purpose Gluten Free Flour to make this gluten free and it works really well. The overnight part of the recipe is, I think, what makes the difference.

  • Basic vinaigrette

    • Analyze on March 25, 2017

      This is a great vinaigrette! I've tried a few similar recipes and this one is our favorite. I also enjoyed playing around with all of the options they give you in the recipe (we liked white wine vinegar, minced shallot, and fresh basil best, but you can use red wine vinegar, red onion, or fresh/dried tarragon, dill or oregano to coordinate with your meal). We really enjoy eating this with some of the suggested salads in this cookbook: Watercress, Blue Cheese, Pears and Toasted Walnuts; Bibb Lettuce, Green Apples, and Cheddar; and Mesclun, Carrots and Alfalfa Sprouts are all delicious salad combinations that call for this Basic Vinaigrette.

  • Chinese five-spice almonds

    • Analyze on August 22, 2018

      This is a great base recipe; I just gave it 4 stars because we're not a big enough fan of five-spice powder to want these again (especially my husband). But I did enjoy the nuts. Cook's Illustrated recommends the Frontier brand of five-spice powder.

  • Couscous with lemon and herbs

    • Analyze on May 10, 2017

      This is delicious! The only reason it gets 4 stars instead of 5 is that they now have a more recent version of lemon couscous ("Lemon and Parsley Couscous Salad" from Cook's Country August/September 2013 - same company) that is even more delicious! That one has you toast the couscous in butter to deepen its flavor, and it adds toasted almonds and finishes it off with olive oil at the end. Between the two, that one is better, though this is still a great recipe.

  • Roasted red pepper pesto

    • Analyze on June 11, 2017

      This was interesting, but after trying four different roasted red pepper pestos, I'm sure that my husband and I don't like them - lol. Oh well, to each their own. If you did like this recipe, they also have a low-fat version in the same cookbook; I can vouch that we love the basil low-fat recipe. The same company did a Romesco Pesto (Cook's Country June 2011) that uses less of the peppers but adds slivered almonds and red wine vinegar, and a roasted red pepper and pistachio pesto (Cook's Illustrated January 2012) that uses basil instead of the parsley here. So many creative options if you liked this recipe.

  • Pan-seared haddock with warm roasted pepper and basil relish

    • Analyze on August 23, 2017

      This was delicious! The cooking method for the fillets keeps them very moist (I used rockfish fillets). We liked the sauce, which I've tried with basil and parsley, finding the basil a bit more flavorful though we couldn't taste it directly. Very tasty!

  • Pan-seared shrimp

    • Analyze on March 07, 2019

      Simple and delicious! I'd like to try this cooking method with some of the compound butters from this cookbook, too, but you can't go wrong with butter, lemon and parsley :)

  • One-pot chicken and rice

    • Analyze on February 15, 2014

      we thought this was boring and way too average, but sometimes simple things are good (just depends on your personal taste buds), so I hesitate to give this a low rating.

    • SACarlson on November 01, 2014

      Agree with Analyze that this is quite a simple dish, but it is a good basis for a nice, easy weeknight dinner. I increased the amount of white wine and reduced the amount of stock by 1/2 cup to enrich the flavours of the dish. We also skipped the cheese and just had steamed broccoli on the side. I substituted shallots for the onions and used a mixture of butter and neutral oil to enrich the flavours.

    • mamacrumbcake on August 24, 2017

      The broth for the rice was good and flavorful, but the end result was just not to my taste. It was too cheesy and mushy. I might try it one more time without the cheese. It is a very simple dinner, one which might be considered comfort food for many.

  • Chicken Divan

    • Analyze on February 12, 2014

      Awesome comfort food! My husband and I both thought this was great.

  • Baked chicken with five-spice powder and ginger

    • Analyze on December 08, 2018

      This is a WONDERFUL recipe for baked chicken, which always turns out delicious. My husband isn't personally a fan of five-spice powder, so I won't be making this variation again, but I still highly recommend it (I thought the flavors were great), and all of the chicken recipes in this set of 5.

  • Pan-seared salmon

    • Analyze on January 13, 2017

      This is a VERY good recipe and it makes a lovely crust, and the only reason I'm giving it 4 stars is that it's been bested by Cook's Illustrated's more recent recipe from May 2016 for Pan-Seared Salmon. The latter was even more moist with a slightly better texture, if that's possible, since this America's Test Kitchen recipe is also wonderful.

  • Poached eggs

    • Analyze on May 29, 2017

      This recipe works, but it always drove me nuts because my water would boil over (they have you fill a 12-inch skillet nearly to the rim with water, then bring to a boil over high heat), causing a huge mess in the stovepans underneath. I kept using it until they published "Perfect Poached Eggs" in Cook's Illustrated March 2017, which uses a saucepan and has none of the problems of boiling over. Both methods work equally well to poach the eggs as far as the end result, but that one doesn't make a mess :) I realized after trying the new method that this old method could be adapted... as soon as the water boils, the recipe has you reduce the water to a simmer before adding the eggs, so maybe I could have just skipped the boiling and just brought it to a simmer straight away. I also realized that I could time how long the step took and be prepared 30 seconds early to watch the water like a hawk. But if you have access to it, I'd recommend the Perfect Poached Eggs recipe instead.

  • Granola bars

    • Analyze on December 14, 2017

      This is a great recipe for granola bars - very good texture and flavor. I personally don't like granolas with a strong honey flavor, which this one has, but if you like that flavor, these are fresh and delicious! I'd also recommend both variations (granola bars with dried cranberries and ginger, and granola bars with coconut and sesame) - delicious!

  • Sweet and cakey northern cornbread

    • Analyze on February 21, 2019

      I LOVE this cornbread! It's substantial (dense is probably not the right word), yet still fluffy, just a wonderful texture! I've made it four times and love the flavor and crumb.

  • Crème caramel

    • Analyze on February 01, 2019

      First time I made this (10 years ago), I loved it, and my husband didn't like it at all. This time, the roles were reversed. It's very similar to flan, but with less eggs, if that helps you to decide :) It also reminds me a little bit of tapioca pudding.

  • Pear crisp

    • Analyze on May 30, 2017

      This is a great recipe, but Cook's Illustrated (same company) came up with a more specific pear-version in September 2007 that adds cornstarch to the filling, since pears exude more liquid than apples do. They also use melted butter instead of softened butter, to hold on to the flour in the crisp topping better, as apparently with the liquid-y pears it has a tendency to drop down into the filling and get gummy. They also increased the oven temperature to make a crispier topping. I prefer the CI recipe with these improvements, also because it's slightly less sweet.

  • Butterscotch pudding

    • Analyze on March 25, 2017

      This is a good recipe, and we really enjoyed it the first two times I made it ("it brings me back to my youth", opined my husband :) .... BUT, then I made it side by side with the more recent "Best Butterscotch Pudding" published by Cook's Illustrated in January 2013, and that one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). This is incredibly mild by comparison (kids might like it better). If you do check it out, I'll add that we also personally preferred the CI recipe without the rum, though it's pretty good with the rum too.

  • Peach or nectarine upside-down cake

    • Analyze on August 04, 2018

      I prefer the pineapple version. For this version, I liked it best when I added 1/4 tsp almond extract. That was really good with the peaches! I forget where I got the idea; it might have been in another Cook's Illustrated baking book or from a blog.

  • New York cheesecake

    • Analyze on June 06, 2017

      This makes such an amazing cheesecake! Obviously that's a matter of taste, but I love the tang from the cream cheese and how incredibly creamy this cheesecake is, but yet not TOO creamy; it's got a suede-like texture. I've tried other crusts (they have a newer version called Easiest-Ever Cheesecake from Cook's Country that uses flour to maintain a crisp crust), but the all graham-cracker version is my favorite. It's key not to bake this past 150, or it won't be quite as creamy. The first time I served it, a guest said that it was the best cheesecake he'd ever had. Highly recommended!

  • Coffee frosting

    • Analyze on August 21, 2015

      I thought that this was a good frosting the first time I made it. The second time, I made it side by side with the Cook's Country Old Fashioned Boiled Milk Coffee Frosting, and that one was SO amazing. This one pales in comparison. But if you're looking for a simple/easy basic butter & powdered sugar frosting, this one will do.

  • Grilled kebabs

    • Analyze on May 28, 2017

      This is a very good marinade and recipe, and we enjoyed it with pork, blade steak, and chicken thighs. I'm giving it four stars instead of five only because we liked their Cook's Illustrated Herb-Lemon Marinade for Chicken recipe even more! I made both marinades side by side. They are almost the same except that the CI recipe has more herbs, more garlic, and adds lemon juice and sugar, and was our favorite. It was published in their May/June 2009 issue and I found the recipe in their Entertaining Summer 2011 issue. So that will be my go to version between the two. It's good with so many herbs; I've tried fresh oregano, fresh basil, and half basil/half parsley.

  • Smoky orange-chile glaze

    • Analyze on May 16, 2017

      This was good, but simply too spicy for us. If you LOVE the flavor of chipotle chiles in adobo sauce, I'd recommend this - that's the prominent flavor. We personally preferred the more mild, sweeter similar recipe that came out in Cook's Illustrated's May 2011 issue for Orange-Chipotle Grilling Sauce for Pork or Chicken, which also has the orange zest, orange juice, and chipotle chile, but just uses a lot less of the latter.

  • Hearty olive and thyme rustic bread

    • Analyze on April 10, 2018

      This is a really fantastic bread - great texture and flavor. My husband and I aren't big olive people, and even so we still enjoyed eating it, and I've made it twice, though probably wouldn't make it again. But if you like olives, I'm sure you'll love this bread.

  • Grill-roasted turkey with spice rub

    • Analyze on November 25, 2018

      We liked this but found the breast to be a little dry. The Cook's Country issue for Spice-Rubbed Grill-Roasted Turkey was so moist that I'll use that as my base recipe for grilled turkey from now on.

  • Grilled steaks with marinated tomatoes

    • Analyze on September 21, 2017

      I served these steaks with hummus and pita chips, and to be honest, we liked the marinated tomatoes better with the hummus than served over the steaks. It's a great sauce/salad for hummus!

  • Barbecued beef brisket

    • Analyze on January 01, 2019

      We thought that the crust on the Cook's Illustrated July/Aug 2007 recipe (same name) was much better, since it spends the whole time on the grill while this recipe finishes lots of its time in the oven.

  • Prime rib

    • Analyze on January 04, 2017

      This is an AMAZING prime rib and I'd highly recommend the recipe...but we just liked the Cook's Illustrated Best Prime Rib a little bit more, with it's flavorful crust and tighter texture. It's personal preference as to the texture, I'm sure.

  • Plum refrigerator jam

    • Analyze on September 16, 2022

      This is a great recipe, but I do think that other flavors are better than plum for jam :)

  • Pan-seared steaks with red wine pan sauce

    • PytnPlace on December 14, 2020

      Fabulous! I have prepared many many pan/reduction sauces. Was skeptical about adding brown sugar, however the sugar perfectly balanced the acidity of the wine. Used a good wine. The forward flavor was not sweet. I practically licked my plate!

  • Creamy polenta with butter and Parmesan

    • Rinshin on May 07, 2015

      This makes for very creamy, no-fuss polenta. Great taste with parmesan and butter added. I added 1/2 C cheddar cheese in place of 1/2 C parmesan and 1 1/2 C parmesan. Makes 5 generous main servings with topping of your choice. Topped with ragu of mushrooms and pork.

  • Horseradish cocktail sauce

    • Rinshin on November 15, 2014

      Perfect! Love the addition of ancho chile powder.

  • Chicken-fried steak with cream gravy

    • Rinshin on November 22, 2016

      So retro, so Texan, and so happy. Excellent results with perfectly crunchy surface with tender beef steaks. This makes for such inexpensive meals using cubed steaks, mashed potatoes and steamed broccoli and asparagus.

  • Triple chocolate chunk pecan pie

    • julesamomof2 on November 29, 2016

      Made this for thanksgiving and it was amazing!

  • Fettucine with shrimp, tarragon, and cream

    • MyBeautifulExplodingKitchen on July 14, 2014

      Really nice to add tiny browned crimini, peas, and shrimp. Use more tarragon than requested.

  • Chicken and dumplings

    • themarybaker on September 25, 2014

      I deleted the peas and added mushrooms & rosemary sprig. Very good.

  • Pressure-cooker chicken and rice with lemon and scallions

    • themarybaker on September 11, 2014

      Ok. A bit bland in flavor. I would add more lemon flavor. For some reason my chicken breasts were dry.

  • Shrimp fra diavolo

    • mamacrumbcake on March 24, 2019

      Oh my! This has a startling amount of garlic (1/4 cup) but it turned out so very delicious. Don’t be tempted to reduce the garlic because the recipe is perfect as written. Even the cold, leftover noodles taste good the morning after. Don’t ask me how I know. ;) PS, for all you pyromaniacs, you get to flambé the shrimp. Fun!

  • All-purpose buttery yellow cake

    • jsshrn on September 13, 2017

      Easy cake recipe, produced a very lovely cake that was perfectly moist, and not too sweet - held icing very well, and formed beautiful, well-formed slices..

  • Moroccan-style chickpea soup

    • Brikl on March 25, 2017

      Pg 106

  • 24-hour omelet with sun-dried tomatoes and mozzarella

    • ldholakia on March 22, 2017

      This is so easy and so delicious, a go-to anytime we are going to have people over for brunch and you want to make things ahead the night before to keep the morning from being hectic. The plain version is also good, but the sun-dried tomatoes and basil make this version more distinctive.

  • All-American beef chili

    • Kestrel on October 25, 2017

      This is my favourite chili recipe, and my standard go-to for chili. I usually add more spices then it calls for to give it bit more kick, and use baked beans in tomato sauce instead of kidney beans (we don't like the texture of kidney beans). This freezes well, and can be made with lighter spices to be more kid-friendly. Serve topped with cheese, and either light biscuits or cornbread.

  • Classic bread stuffing with sage and thyme

    • hbakke on November 28, 2020

      Tasted like a homemade Stovetop Stuffing. I halved the recipe and used a loaf of sourdough I had on hand along with all dried herbs. This was tasty and easy. I would make this again for a simple stuffing, but with fresh herbs next time. For me, the best parts were the crispy bread bits on top, so I might use a larger pan next time for more surface area.

  • Cranberry sauce with pears and ginger

    • hbakke on November 28, 2019

      Delicious cranberry sauce, maybe my new favorite. This has kind of an applesauce taste from the cinnamon/ginger with the texture from the pear. I would make this again.

  • Hummus

    • drussell41 on March 29, 2019

      Great flavor, but texture isn't as oustanding as their recipe in ATK's Quick Family Cookbook.

  • Stuffed cabbage rolls with sweet and sour tomato sauce

    • Shewi128 on March 25, 2021

      We did not like this. It was oddly sweet.

  • Indian-spiced red lentils

    • Shewi128 on November 30, 2022

      This was a decent recipe. Nothing special about it. I've definitely had better spiced lentils. I think it needs more spices. I even increased the garam masala, but I think it may have needed more.

  • Refried beans

    • Shewi128 on July 19, 2022

      This was a good, decent recipe. I had some canned kidney beans that I needed to use up. I didn't add jalapenos, but it would've made it even better.

  • Pressure-cooker mashed potatoes

    • Shewi128 on March 25, 2021

      Not the most delicious mashed potatoes, but a very easy way to do them on a weeknight. Make sure you half the liquid and butter. the ratio was way off.

  • Strawberry-rhubarb cobbler

    • Shewi128 on May 09, 2022

      The filling literally never thickened up.. but the flavor of the soup was good.

  • Summer berry pie

    • Shewi128 on September 06, 2022

      Cross-posted: The presentation of this pie is great. It's beautiful when you look at it, with the fresh berries at the top. The dairy-free berry pudding/puree thing also added some interest. However, it all fell apart (literally) when you cut open the pie. The pieces did not hold together, including the graham cracker crust. It would also greatly benefit from whipped cream. All in all, look was good, but the end result was not. I would not make this again. I'm disappointed because I've had this on my "to-bake" list forever.

  • Cranberry sauce

    • Fyretigger on November 22, 2022

      A good, solid cranberry sauce recipe. It has a good balance of sweetness and tartness. It turns out slightly saucy, not a congealed mass like the commercial versions. I added the zest of 1 orange and a 1" knob of ginger, both julienned and it added the bit of zing I wanted.

  • Chicken piccata

    • Fyretigger on February 25, 2021

      Very good and weeknight dinner quick.

  • Philly cheesesteaks

    • KatGeorge on November 14, 2021

      This is a family favorite! I add a little onion powder while adding the salt and pepper - gives a little depth of flavor without adding onions (but I also like to top with sautéed onions, too)

  • Banana bread

    • KatGeorge on November 14, 2021

      This is my go-to banana bread recipe! I often only have strawberry yogurt - which works just fine (does not add any odd flavor). I do not make it with nuts but very often add one cup of regular chocolate chips for fun (this is after testing with mini chips and different amounts. One cup of regular is the right ratio.)

    • Soulkitchenjen on November 15, 2022

      I finally found a banana bread recipe that works. Takes slightly longer than 55 minutes. Bake to 205 internal temp.

  • Snickerdoodles

    • Soulkitchenjen on November 28, 2022

      Taste was good. They came out flat. Not very pretty.

  • Mexican wedding cookies

  • Basic pizza dough

    • Soulkitchenjen on December 25, 2022

      Never fail pizza dough. Is it life changing? No. Does it work every time? Absolutely.

  • Quick pizza sauce

  • Big beautiful muffins

    • Soulkitchenjen on December 11, 2022

      Very nice basic muffin base. I’ve made with blueberries and apple cinnamon. Not terribly sweet. Definitely more muffin than cupcake. One thing of note, if you fill a standard muffin tin 3/4 of the way (like you were probably taught) you don’t get 12 muffins. You get 18-19. I’m not sure what happens if you fill the cups to the top. I’m too afraid of making an absolute mess of my oven while finding out.

  • Spinach dip with feta, lemon, and oregano

    • Soulkitchenjen on January 28, 2023

      Very easy and delicious. Only difference is I had a pound bag of spinach. Since spinach wilts and dries down to nothing, it didn’t seem to make a difference in the end result. Served with baguette slices and tortilla chips. Perfect thing to take to a party.

  • Spanish-style braised lentils with sausage

    • Soulkitchenjen on December 08, 2022

      Delicious and easy. Nicely seasoned.

  • Garlic croutons

    • Soulkitchenjen on February 27, 2023

      Very solid recipe. A nice baseline. I’d definitely toss these half way. You can see one side is way more done than the other. Also, I pulled mine at 18. They are toasty all the way through and we’re threatening to burn. Very delicious, though.

  • Mustard and brown sugar glazed salmon

    • Soulkitchenjen on March 27, 2023

      Very tasty! Most of the glaze just runs all over and makes a sticky mess of your pan. The salmon was tender and juicy.

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Reviews about Recipes in this Book

  • Tomato and mozzarella tart

    • Kate Cooks the Books

      Great for a block party where you need to make something that will feed a decent amount of people and can sit out in the heat and sun.

      Full review
  • ISBN 10 193361501X
  • ISBN 13 9781933615011
  • Published Sep 01 2006
  • Format Hardcover
  • Page Count 726
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice.

These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more.

Many years in the making, this comprehensive cookbook delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and rolling out pie dough to cutting up a chicken and tying a roast. In fact, just about anything you want (or need) to do in the kitchen will be explained in these pages in the test kitchen's approachable, no-nonsense voice. In addition, the recipes will keep you busy (and your friends and family happy) for years to come since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company and holiday-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Flourless Chocolate Cake), dozens of menus, shopping tips, equipment ratings and more.

A cooking tutorial between two covers, The America's Test Kitchen Family Cookbook is the one and only basic cookbook you will ever need, covering every course, from appetizers to desserts, plus chapters on breakfast, sandwiches, sauces and condiments, and beverages. Friendly and to-the-point test kitchen tip boxes accompany the recipes and point out either where you might go wrong, or a special technique or ingredient that makes the recipe successful. Helpful charts (like primers on steaming vegetables and cooking grains) and Cooking 101 pages (covering topics like brining meats, buying cheeses, and how to prepare crudités) make this a reference unlike any other. Bound to get America back into the kitchen again, this is a family cookbook for generations to come.


  • 1,100 Family-friendly recipes
  • Good food/bad food photos
  • Fast recipes
  • Test kitchen tips
  • Prep times
  • And more!

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