The Quick Recipe: Favorite Dishes In Less Than 60 Minutes by Cook's Illustrated Magazine

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  • Eat Your Books

    2004 James Beard Award Winner

Notes about Recipes in this book

  • Fish tacos

    • eheimsoth on March 21, 2010

      These fish tacos were amazing! And SO easy to make. The sauce is a MUST. Follow the recipe to a "T".

  • Stir-fried beef and broccoli with walnuts in garlic sauce

    • cpauldin on May 29, 2012

      I doubled the garlic sauce recipe that is called for and didn't have too much. Very good but doesn't really make much- I would call it a dinner for 2 with a little leftover for lunch! I served it over brown rice.

  • Garlic sauce

    • cpauldin on May 29, 2012

      I used a white wine instead of sherry, turned out fine. Not too salty which I like!

  • Gemelli with butternut squash and thyme

    • Couture911 on September 28, 2010

      Fast and delicious. I liked it well enough to make again.

  • Sautéed frozen corn with southwestern flavors

    • Grywhp on January 01, 2019

      This is an easy way to spice up frozen corn. It’s winter, so I used a can of diced tomatoes instead of fresh. It got a little bit gummy because of this, so if you are a texture person I would recommend using a fresh tomato. Served with pan-fried cheeseburgers. Will make again.

  • Grilled flank steak and red onions with chimichurri sauce

    • bernalgirl on January 12, 2012

      Great chimichurri recipe!

  • Bulgur and mushroom pilaf

    • RufusL on November 13, 2013

      I used all dry mushrooms, used the soakng liquid instead of chicken broth, and substituted 1 cup f quinoa and 2 cups of mushroom soaking liquid for the bulgur

  • S'mores bars

    • mattbailey on September 10, 2014

      Watch your bake times on this. 16 minutes in my oven was all the crust needed and about 30 seconds for the marshmallows under the broiler.

  • Pumpkin muffins

    • sarahawker on June 08, 2019

      Makes big beautiful muffins very quickly. Added 6 oz. of chocolate chips in lieu of the raisins suggested.

  • Shells with ricotta, peas, and prosciutto

    • sarahawker on September 23, 2021

      Made this as indicated except blended pea shoots with the ricotta and reduced frozen peas to 1 cup. It's delicious, would make again. Family was expecting more "flavor" but it tasted like spring and on the first day of fall that was very welcome. I used the whole carton of ricotta.

  • Hummus

    • sarahawker on August 11, 2016

      Super simple - my 12 y.o. son made this. Remove slippery "skin" from as many of the chickpeas as you can for a very smooth finished product. Delicious.

  • Orecchiette with broccoli rabe and sausage

    • sarahawker on November 07, 2018

      Made this and found it enjoyable though the rabe was still somewhat bitter. Husband liked that bitterness, the kids did not. I would make again.

  • Pork tinga

    • thetinkhams on October 16, 2019

      We made this as written, though we just used bulk loose chorizo instead of cut up links as it incorporates a little more. We add some shredded cheddar cheese at the end and wrap it up in tortillas. One of our favorites!

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  • ISBN 10 0936184663
  • ISBN 13 9780936184661
  • Published Jul 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated
  • Imprint Cook's Illustrated

Publishers Text

2004 James Beard Award Winner for the General Category

The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time--all from scratch. Starting with building block recipes for basic quick cooking techniques such as sautéing, grilling, or stir-frying, the editors of Cook's Illustrated developed more than 300 flavorful recipes, including honey-glazed pork loin with fennel and carrots, lemon pudding cake, stir-fried chicken with green beans in spicy orange sauce, and 30-minute tart tatin. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients.

In addition to developing quick recipes that do not sacrifice taste, the editors have identified supermarket ingredients that save time without sacrificing flavor. More than 200 illustrations provide shortcuts for techniques, including shaping biscuits and scones, stuffing chicken breasts, or seeding tomatoes. All 309 of the recipes in this 464-page, hardcover cookbook are new to The Best Recipe Series, and 85% have never appeared in Cook's magazine.

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