The America's Test Kitchen Family Cookbook, Third Edition: More Than 1,200 Kitchen-Tested Recipes by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Macaroni salad

    • Lindalib on January 29, 2014

      Other than a bit of chopping,, this comes together quickly. I skipped the parsley because I didn't have any, but otherwise followed the recipe as written.

  • Harvard beets

    • Lindalib on July 14, 2013

      I still think beets taste like dirt, but the family liked our CSA beets prepared this way. You need to allow for roasting time if you want to serve them the same night.

  • Skillet chili mac

    • Lindalib on July 20, 2012

      This was good. Nothing fancy, but easy and straightforward to prepare on a work night.

  • Salmon and leek pot pie

    • Lindalib on February 01, 2014

      This was good and fairly easy to prepare. My only quibble is that the recipe calls for rolling, out the puff pastry, cutting it into squares, and baking it at 425 for 8 minutes on the lowest oven rack. In my oven, the bottom of the puff pastry burned. Next time, I won't bother with baking it on the lowest rack.

  • Pan-seared sesame-crusted tuna steaks with avocado-orange salsa

    • MMarlean on June 02, 2020

      Substituted mango for oranges. Excellent! p. 310

  • Sweet and cakey Northern cornbread

    • Kfaber on December 20, 2016

      Perfect complement to chili

    • 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. I agree with Kfaber, it was the perfect complement to chili for us this week too!

  • Cinnamon rolls

    • HazukaPie on March 31, 2020

      Delicious - you have to make the sweet dough as part of the recipe - ingredients not listed here.

  • Classic bread stuffing with sage and thyme

    • wcassity on December 25, 2017

      Classic. Maybe a bit bland? Made for Christmas meal. Toasted the bread the day before.

  • Zucchini bread

    • wcassity on August 19, 2013

      Good, basic recipe. Great crust and crumb, good spice, sweet.

  • Cranberry-orange sauce

    • wcassity on December 25, 2017

      Good, classic. Used Cointreau - added depth.

  • Buttermilk waffles

    • itseloise on January 24, 2013

      good but not a big enough difference in taste to justify the trouble over ready mix. separating eggs and beating whites first thing in the morning? no thanks. i would like to try the honey-bran variation.

  • Corn muffins with bacon, cheddar, and scallions

    • NaomiManygoats on February 11, 2012

      Too sweet! Use a LOT less sugar and add some cayenne pepper.

    • NaomiManygoats on February 11, 2012

      Too sweet! Use a lot less sugar and add some cayenne pepper.

  • Pineapple upside-down cake

    • chawkins on May 17, 2014

      Excellent cake, made with a whole fresh pineapple and 12 T of butter, so it is quite rich. The topping and the cake were two distinct layers, i.e., the cake did not get soggy from the topping, and yet they stayed together when flipped and stayed that way afterwards. I made it in my 9" cast iron skillet.

  • Simple ice cream pie

    • Analyze on February 21, 2019

      This is so good! I love the graham cracker crust and really enjoyed it that way the first two times I made it. This week, I tried their suggested variation of Oreo cookies. I filled it with homemade Vanilla After-Dinner Mint Ice Cream from the Ben & Jerry's Homemade Ice Cream and Dessert Book (just add chopped Andes Mints to your vanilla ice cream base), and topped it with the Hot Fudge Sauce from ATK, and it was AMAZING!!!!!!!!! The mint and chocolate combination was heaven.

  • Easy rice pilaf

    • Rinshin on January 17, 2016

      Satisfying rice pilaf. Makes more than what I expected. Letting it sit for 10 min with towel under the cover after cooking is not enough. I preferred the texture at 30 min covered. Less moisture.

  • Triple chocolate chunk pecan pie

    • julesamomof2 on October 16, 2020

      Thanksgiving favorite for us. I've tried other pecan pie recipes, but keep coming back to this one. Super rich and chocolatey.

  • All-purpose buttery yellow cake

    • julesamomof2 on May 25, 2017

      Very easy to throw together, moist and delicious. This is my new go to yellow cake recipe, along with the frosting from the book.

  • Bake-sale brownies

    • Medamida on January 21, 2014

      This is a great brownie recipe. I stir the baking powder and salt in with the flour which is more traditional.

  • Beef tortilla casserole

    • Medamida on January 21, 2014

      My family of tweens through adults liked this. It is very filling so there are bound to be leftovers.

  • Braised cod Provençal

    • mjes on May 06, 2018

      Serendipity - one of the best aspects of EYB. A note on Baked cod with tomatoes, capers, and turmeric on sautéed spinach reminded me of a recipe taught me by a friend that I used to make nearly weekly - and haven't made for at least 45 years. I searched for a recipe with the right ingredients, narrowed it down by cooking method, and came up with this recipe which is very close to the unwritten recipe as I recall it. This version is excellent and will reappear frequently in my suppers.

  • Skillet ziti with chicken and broccoli

    • StoicLoofah on October 21, 2017

      I made 1 large change and used a pot since similarly sized recipes are hard to work in a 12 inch skillet. It come out pretty wet. The chicken didn't brown, and the pasta was overdone. it could use some work

  • Pan-seared scallops with lemon, shallots, and capers

    • StoicLoofah on July 01, 2018

      Nice recipe. Work quickly through the scallops to avoid overcooking. The sauce didn't reduce as much as promised, so crank up the heat to get it to reduce as much as possible quickly

  • Spaghetti alla carbonara

    • StoicLoofah on April 12, 2018

      Tasty recipe and pretty easy

  • Pasta primavera

    • StoicLoofah on June 15, 2017

      No complaints. The recipe is fine. Nothing really stand out about it, but it's a solid dinner choice

  • Creamy shells with peas and prosciutto

    • StoicLoofah on July 01, 2018

      This is one of our go-to meals for hosting because it's delicious and not too difficult. We use cubed prosciutto instead of sliced since it's easier to manage in the pan

  • Baked cheese tortellini with peas, radicchio, and bacon

    • StoicLoofah on July 01, 2018

      Recipe is fine, but frankly, it's a lot of work when tortellini itself is already delicious. Probably wouldn't do it again

  • Skillet-braised green beans

    • StoicLoofah on September 16, 2017

      Not bad. Keep an eye on the green beans as they braise so they don't get overcooked

  • Banana bread

    • StoicLoofah on June 14, 2017

      This is my go-to banana bread recipe. It tastes great, and the recipe is well-balanced to be healthier than many other recipes. I often swap in whole wheat flour for part of the AP flour and put in chocolate chips.

  • Cranberry-orange scones

    • NicMoe on January 04, 2020

      Soak the dried cranberries in orange juice or orange liqueur at the beginning. Keeps the cranberries on the edge of the scone from becoming too dry while baking.

    • NicMoe on January 04, 2020

      Do not put into round dish to portion out. All it did was stick to the pan and make another dish to clean. Form the round by hand on a clean count top, parchment paper, or cutting board and cut with a bench scrapper.

  • Steamed mussels with white wine and garlic

    • Rattray56 on May 11, 2022

      page 325 1.25 tbl butter 1 shallot 1.5 garlic cloves 1/4 cup dry white wine 1 lb mussels

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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 1933615486
  • ISBN 13 9781933615486
  • Linked ISBNs
  • Published Oct 01 2010
  • Format Ring-bound
  • Page Count 736
  • Language English
  • Edition 3rd
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

This best-selling ringbound cookbook, now revised and updated with an all-new 50-page cookware buying guide, 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 skinning salmon to cutting up a chicken and tying a roast. And 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) and company- and holiday-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Flourless Chocolate Cake).

And with the addition of our Guide to Kitchen Equipment and the America's Test Kitchen Buying Guide, this cookbook is even more timely and valuable--it's a kitchen essential you can't live without. The Guide to Kitchen Equipment identifies which basic equipment and tools you need and shows you how to use and care for them properly. The Buying Guide, organized by category in a handy, illustrated chart, gives home cooks an invaluable, at-a-glance summary of our testing of core kitchen equipment; it is easy to tell which features we think are important (and why), along with any other details that matter. And of course we give you the name of the test kitchen's favorite brands, the ones that made it to the top in our rigorous testing process. This proprietary information will be invaluable to home cooks looking for the most value for their dollar. Plus, having the right equipment on hand makes anyone a more efficient and successful cook.

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