Cook's Illustrated Annual Edition 2007 by Cook's Illustrated Magazine

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  • Garlic-potato soup

    • mfto on May 30, 2011

      Very good soup. I use milk rather than cream because of my husband's wishes. Still very good.

  • Four-cheese lasagna

    • mfto on May 30, 2011

      I make this ahead, freeze it and then take it to the family's week at the beach. It is usually part of our first night's dinner. Just right after a 7 hour ride to the beach and unpacking for 4 families. The children usually have meatballs and spaghetti and all we need to add is a salad and bread.

  • Baked manicotti with sausage

    • mfto on May 30, 2011

      This is another recipe I make ahead, freeze and take to the family's week at the beach. Makes a great meal for the adults and some adventuresome children. I use half hot sausages.

  • Best drop biscuits

    • mfto on May 30, 2011

      I am a Southerner who loves all biscuits but I am married to a Northerner who does not. He will eat these and they are very, very easy to make. It is also easy to make half the recipe because I don't think they freeze well.

    • ashallen on December 12, 2020

      These are great biscuits - lightly crisp on the outside and moist and tender inside. They even had some flakiness which was great and which I hadn't expected given the easy mixing method. I was out of buttermilk and used one of the substitutes suggested on the Cook's Illustrated website (1/3 cup plain Greek yogurt whisked with 2/3 c water). Dough was a bit drier and stiffer than I'd expected - I ended up switching from a rubber spatula to my hands to finish incorporating the flour. Baked until centers were 195-200F and would do that again (or maybe even a bit higher) given how moist the biscuits were. Leftovers held over well - crisp exterior went away, but they were still tender/moist inside.

  • Mashed potatoes and root vegetables with bacon and thyme

    • ecasey830 on February 15, 2022

      Tasty but definitely labor intensive

  • Soy-ginger sauce with scallions

    • Analyze on February 13, 2019

      This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

  • Cheddar and scallion drop biscuits

    • Rinshin on May 11, 2022

      Perfectly tasty biscuits. Almost as simple as mixing pancakes and easier because these are baked. The texture is light even when cooled and I can taste both cheddar and green onions. Good accompaniment to soups or sliced in half with ham. Photo added.

  • Beef and vegetable soup

    • ashallen on August 01, 2020

      I usually choose chicken vegetable soup over beef vegetable soup because I've had so many sad, watery versions of the latter (with tasteless, rubbery beef lumps!) over the years. But this recipe is excellent - deeply flavorful with tender bits of beef and vegetables. It's hard to find sirloin steak tips where I live, but I was able to get a bavette steak for the beef. My "beef stock" was the strained liquid leftover after simmering beef for another dish - worked well. Parsley flavor was a little strong when served fresh (maybe it was my parsley), but it mellowed out after sitting overnight. Great served with egg noodles mixed in. [Cross-post for Cook's Illustrated Cookbook/Cook's Ill. 2007 Annual Edition/Cook's Ill. magazine/Science of Good Cooking]

  • Chicken tikka masala

    • ashallen on October 24, 2019

      Very nice dish - great flavors and moist, tender chicken chunks. Don't make the mistake of simmering the cooked chicken chunks in the sauce - I did that once and they were considerably less tender and juicy! While we've enjoyed this recipe very much, we love the flavors of the 660 Curries version even more (though that recipe does specify pre-prep of a few inputs, i.e., ginger paste, garlic paste, garam masala). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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  • ISBN 10 1933615214
  • ISBN 13 9781933615219
  • Published Dec 31 2007
  • Format Hardcover
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Cook's Illustrated 2007 is one of a unique series from the cooking magazine renowned for fanatically testing the best ways to cook the foods we love most. Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

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