The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Penne with chicken and broccoli

    • Jane on November 14, 2011

      A reasonable everynight dinner. Nothing stunning but tasty and reasonably quick. It seemed like the sauce was going to be too runny initially with 2 cups stock and 1 cup wine but after 15 mins reducing the consistency was just right.

  • Braised chicken with chard and mustard

    • jumali on November 05, 2010

      I didn't care for this flavor combination--won't make it again.

  • Easy baked brown rice

    • jumali on September 22, 2011

      A dependable recipe. How great can brown rice be, really?

  • Pan-roasted broccoli with garlic and anchovy

    • Recluse on February 01, 2012

      Kind of dry, and I couldn't taste the anchovy at all. I don't know if this a fault of the recipe, or with my ingredients. It wasn't terrible, but I won't be doing this or any of the other Pan-Roasted Broccoli variations in this book again.

  • Pan-seared salmon with mango salsa

    • eliza on August 27, 2018

      I made the salmon only. I found it a bit too salty for my taste, although I liked the cooking method (ie starting the salmon in a cold pan). Next time I might skip the brining step. Worth another try since the texture of the fish was good.

  • Better-for-you banana bread

    • Queezle_Sister on February 27, 2014

      An easy sweet quick bread, a bit of yogurt keeps it light, and toasted walnuts provided a bit of bitter counterpoint. Only the smallest hint of cinnamon and nutmeg, not distracting.

  • Paella

    • bernalgirl on August 04, 2021

      Family-pleasing, make again

  • Oven-roasted salmon fillets

    • jtodes on December 23, 2015

      The best fish Don has ever made (as of 12/23/2015). He used the tangerine ginger relish

  • Simple spiced whole-wheat muffins

    • cjannace on July 10, 2017

      I wasn't sure about this recipe at first, but I definitely like it when I heat it up a bit in the microwave first. As always seems to happen when I make muffins, despite following the recipe as written, I got 24 muffins out of the recipe. They reheat well after freezing.

  • Skillet tamale pie

    • cjannace on October 07, 2016

      This is definitely going in the rotation for hearty, delicious, fall/winter meals. This was easy to make, tasted delicious, and the leftovers were even tasty for breakfast.

  • Whole-wheat buttermilk waffles

    • cjannace on August 13, 2017

      These waffles were really good! This was the first time using my new waffle maker, so I wasn't sure which setting to use yet. I made these on a 3, but I'll definitely be boosting them up and making them a bit crunchier next time.

  • Applesauce snack cakes

    • Analyze on March 12, 2019

      This is SO good! The base cake has a wonderful apple flavor and a great texture. I tried both this recipe, and the Oat-Nut Streusel variation. My husband, who doesn't normally like oat streusel or sweet quick breads, loved the streusel variation. I actually preferred this original version with the cinnamon-sugar topping, as in my opinion it complements the apple flavor in the cake better, and actually makes the cake taste more apple-y. You can't go wrong with either version, or try half and half like I did :) I already have several apple cake recipes that I love, and didn't think I needed another, but I did! I'm excited to try the ginger-cardamom version next. Personally, we had it for breakfast, but this would be great with whipped cream or vanilla ice cream too.

  • Creamless creamy tomato soup

    • infotrop on April 15, 2019

      I'm a serious tomato soup lover, and this is my favorite recipe (so far); I make this with homemade vegetable stock.

  • Beef and vegetable stew

    • infotrop on November 02, 2020

      I bet I have more recipes for beef stew than any other dish (a fun challenge would be to make them all over this winter); for this one I borrowed from NYT's recipe and added Dijon mustard and deglazed with cognac; also used a lot more red wine...the kale is a wonderful addition.

  • Stir-fried beef and broccoli with classic brown stir-fry sauce

    • julesamomof2 on February 11, 2017

      This and the other several stir fries in this book are my go-to for healthy Asian food. A bit more time consuming due to the chopping and overall precision of the recipes, but very worth it for a fresh, vegetable heavy low fat dinner.

  • Thai red curry with chicken

    • julesamomof2 on April 02, 2020

      This method of poaching a protein and simmering vegetables in a curry broth is a definite keeper in that it results in moist meat, fresh vegetables and uses little to no oil. The sauce was a little thin, and I am not quite sure how I would fix it next time. Very adaptable to other ingredients - I subbed mushrooms for the snap peas and added a handful of spinach for color.

  • Slow-roasted beef eye round

    • bching on May 08, 2014

      excellent results. used seasoned salt

  • Greek-style chickpea salad

    • sweetchefgirl on June 07, 2014

      Great quick summer salad with pantry ingredients. Adjust to fit your taste and textures.

  • Skillet rice and beans with corn and fresh tomatoes

    • cpayton3440 on April 13, 2017

      p. 314 of the Healthy Family Cookbook

  • Swordfish en cocotte with carrots and chermoula

    • mpo on December 23, 2019

      You should really double the cilantro sauce if serving four people.

  • 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.

  • Grilled turkey burgers with miso and ginger

    • Shewi128 on August 10, 2021

      Surprisingly good. They were not dry and tasted quite savory (likely from the miso). They were not overly Asian-tasting. I would definitely make these again.

  • Basmati rice pilaf

    • Shewi128 on March 02, 2023

      This was easy and a healthier version of the normal higher fat rice pilaf recipes. The flavor was not as good as ones made with more fat, but if you have a sauce-heavy dish, you probably won't even notice the difference. I'll make this again.

  • Pasta O's with meatballs

    • Shewi128 on January 23, 2023

      This was way better than it sounded. It helped me use up the last of my jarred pesto. I loved that the vegetables and tomatoes were pureed. The only thing we wanted more of was an actual vegetable like green beans. I think they would have been a great addition. I did make 2 changes: 1) I doubled the whole recipe (only 6 oz of ground chicken--yeah right), and I made the meatballs with 16 oz ground chicken. 2) I broiled the chicken meatballs before cooking in the soup to make sure they would hold their shape.

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Reviews about this book

  • Huffington Post

    Recipes reveal clever lightening tricks that you'll feel compelled to try... GIVE THIS TO: The practical cook of any skill level who wants ideas for everyday healthy meals for her family.

    Full review
  • ISBN 10 1933615567
  • ISBN 13 9781933615561
  • Published Oct 01 2010
  • Format Hardcover
  • Page Count 528
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A groundbreaking addition to our best-selling ringbound cookbook series, this all-purpose cookbook delivers 800 foolproof recipes for healthier everyday fare from breakfast dishes and appetizers to pasta, meat, chicken, kid-friendly favorites, desserts, and more. With this comprehensive cookbook in your kitchen, eating well will no longer be a chore. Here we offer up all-American, homestyle recipes that won t leave you hungry from multigrain pancakes, lowfat spaghetti and meatballs, Tex-Mex meatloaf, skillet pizzas, hearty beef and vegetable stew, and creamy lowfat spinach lasagna to rich-tasting scalloped potatoes, fudgy brownies, rustic apple tart, carrot cake, and lots of simple fruit desserts. Here you ll also find naturally lean recipes like our Spa Chicken and Lemony Steamed Spa Fish as well as healthy vegetable and grain classics and an entire chapter of vegetarian main dishes.

Cook from this volume and you ll learn tips and techniques that will forever alter the way you cook. Banish fried foods but still serve crispy chicken fingers, eggplant Parmesan, and oven-fried fish with our simple tricks (we toast the bread crumbs for that fried flavor). And learn to incorporate more vegetables and whole grains into all sorts of everyday dishes with easy recipes such as Hearty Ten Vegetable Stew, Chicken Baked in Foil with Fennel, Carrots, and Orange, Stuffed Acorn Squash with Barley, Multigrain Pizza Dough, Fusilli with Kale and White Beans, and Barley Risotto with Roasted Butternut Squash.

And while we kept our eye on the bottom-line nutritionals, we also focused on using healthy ingredients too, so while some recipes might be a little higher in fat and calories, that is because they use nutritionally valuable foods like salmon, avocados, nuts, and seeds (and more). We also relied on many lower-fat ingredients here and we tell you which ones really measure up from ricotta and cream cheese to cheddar cheese, mayonnaise, and sour cream. Which one you choose and when you use it can make a big difference in your final dish. With this book in hand, home cooks everywhere will be able to make simple changes in how they shop, eat, and cook changes that will deliver a big payoff to their family s health.

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