Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

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Notes about this book

  • Sharongrondin on January 21, 2012

    My cookbook is from 2008. It is The Best Cover & Bake Recipes from the Editors of Cook's Illustrated. The Recipes seem to be the same.

  • TessParson on October 13, 2010

    I actually have on my bookshelf the first edition of this book published in 2004. Wonder if the recipes are the same in the 2006 edition?

Notes about Recipes in this book

  • Chicken tagine with olives, zucchini, and honey

    • Laura on August 09, 2011

      Page 203. This is a variation on the Chicken Tagine with Olives and Lemon recipe on the previous page, which does not include the zucchini or the honey. Made this variation because I had zucchini that needed to be used. I also used boneless chicken breasts rather than the bone-in chicken thighs. As a consequence, I cut way back on the cooking time. The chicken came out perfectly and we enjoyed the flavors of the sauce. Next time I would make the original recipe and not bother with the zucchini -- there are better ways to prepare that vegetable. Served it over jasmati rice and with a side of steamed spinach.

  • Skillet jambalaya

    • Laura on January 30, 2011

      This was easy to prepare and quite tasty, however it lacked the spiciness that I want in a jambalaya, even with the suggested addition of 1/4 tsp of cayenne -- not nearly enough. If it were spicier, I'd give it more stars. We were out of tabasco sauce, so we sprinkled it liberally with Sriracha, but tabasco would have been a better flavor accompaniment.

  • Creamy chicken and rice casserole with peas, carrots, and cheddar

    • rivergait on April 30, 2013

      Kind of 1940's casserole, but much better...with homemade bechamel sauce, odd instructions for rice cooking timetable...resulting in a rich, really good dish.

    • Kiyah on August 30, 2012

      This is comfort food, creamy and full of subtle flavor from the cheeses. lemon and spices. Much better than something you'd throw together with canned soup, but the drawback is that it takes much longer. You won't make this after work, unless you want to invest an hour and a half into it. It's well worth it if you do have the time.

  • Baked cheese grits

    • rivergait on April 24, 2013

      Add sausage and red pepper (one of the variations) for an entree.

  • Baked grits with sausage and red pepper

    • rivergait on January 11, 2014

      As a California girl, I had never eaten grits. Ta-Da! Found it's just like the polenta I love. This is a great make-ahead of cooked grits with cheese. Tabasco is important. The sausage (which was crumbled Italian, not breakfast links) and diced red pepper is a variation in the book.

  • Shepherd's pie with ground lamb

    • kjwright on July 07, 2011

      Excellent, excellent filling in this recipe. The topping is very good as written, though also enjoy the potato topping with nutmeg and cayenne added to taste.

  • Chicken and sausage gumbo

    • eve_kloepper on March 30, 2014

      I used goose fat for the roux, and therefore didn't need chicken skin to render fat. Used boneless, skinless chicken thighs. Recipe is too soupy. Use 4 cups stock instead of 6. I added frozen okra, one 12 oz. bag frozen. Next time use double amount of okra.

  • Country captain chicken

    • eve_kloepper on April 12, 2013

      Very nice and very adaptable. Used Chicken Tenders and Andouille sausage instead of chicken thighs, since that's what I had on hand. Also used mango in brine, worked perfectly.

  • Chicken paprikash

    • robin_h_p on October 14, 2012

      Works in the InstaPot pressure cooker. I added an extra 0.5 cup of water before sealing it to cook, to make sure it would not dry out.

  • Baked macaroni and cheese

    • PinchOfSalt on January 18, 2013

      substituting milk for the chicken broth works. All 2 percent milk for all the milk and broth works very nicely too. Have made this with different mixes of cheese, including all cheddar. It's a crowd-pleaser every time.

  • Spanish-style braised lentils with sausage

    • PinchOfSalt on March 11, 2013

      Made it without the chicken broth (substituted water) and without adding salt. Used smoked sweet Spanish paprika (what I had), organic green lentils (365 brand, which claim to be a US-grown version of Puy lentils) and half the amount of kielbasa (from my meat CSA, it was what I had). Delicious and very quick/easy/unfussy to make. In other words, a perfect cool weather weeknight meal! The lentils were so flavorful that the 8 oz. of kielbasa was entirely sufficient. Definitely a keeper, and one might also claim that it is healthy given that the kielbasa was very lean.

  • Shepherd's pie

    • Omsafeeya on February 16, 2020

      Made with 2 lb of lamb. Drained the fat. No peas. No eggs in the mash

  • Candied sweet potato casserole

    • levered on November 20, 2018

      No pecans, so No topping

  • Butternut squash rice casserole

    • cookbookaddict2020 on April 29, 2020

      To be fair I am making this with a quarantine pantry, so no fresh sage: I've subbed dried sage, dried thyme and dried oregano. I'm halfway through it, and I don't think it's going to be worth my precious pint of quarantine ricotta, so I'm not going to add that. It's basically a butternut risotto, which is fine. I doubled the squash, added lots more parmesan, and a bunch of cooked Tuscan kale, and I think it will be a nice comforting rice dish, nothing too exciting.

  • Tamale pie

    • Rebeccajwj on April 30, 2022

      This is very yummy. I used a combo of chili powder and red hatch chili powder So it was hotter than probably they intended :-) but the flavors are very nice together.

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  • ISBN 10 0936184809
  • ISBN 13 9780936184807
  • Linked ISBNs
  • Published Sep 30 2006
  • Format Hardcover
  • Page Count 338
  • Language English
  • Countries United States

Publishers Text

Would you bake 35 batches of macaroni and cheese to find the absolute best version, one that was creamy and cheesy without being greasy They did. Here are more than 175 exhaustively tested recipes for one-dish meals that cook while you rest.

Cover & Bake gives the home cook more than 175 flavorful recipes, from one-pot or one-dish main course favorites to substantial vegetable and grain casseroles--all designed to get dinner on the table with less fuss. From classic chicken pot pie and Boston baked beans to braised short ribs and breakfast strata, these are crowd-pleasing recipes featuring fresh, easy-to-fin ingredients and unique cooking techniques. Many are easy one-dish meals, while others, like the pot pies and stuffed pastas, emphasize up-front prep time.

From American regional classics to internationally inspired favorites, these recipes are intended to be complete, well-rounded meals. Each chapter brings new life to favorite comfort foods. Dispelling the myth that casseroles and one-dish meals have to be gloppy assemblages of convenience foods topped with cheese, Cover & Bake offers a new, original take on the subject with recipes such as Coconut Rice Bake with Lime, Cashew and Scallion and Country-Style Pork Ribs with Black-eyed Peas and Pickled Red Onion. All the favorites are here, too, from Chicken Divan and Turkey Tetrazzini to Macaroni and Cheese and Pot Roast with Root Vegetables.

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