Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

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  • Slow-roasted beef

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

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  • Horseradish cream sauce

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Sauces for meat; Vegetarian
    • Ingredients: heavy cream; prepared horseradish
    • Accompaniments: Slow-roasted beef
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  • French chicken in a pot

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: whole chicken; onions; celery; garlic; bay leaves; rosemary
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  • Crunchy baked pork chops

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: pork chops; sandwich bread; shallots; Parmesan cheese; thyme; parsley; egg whites
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  • Crunchy baked pork chops with prosciutto and Asiago cheese

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: pork chops; sandwich bread; shallots; Parmesan cheese; thyme; parsley; egg whites; Asiago cheese; prosciutto
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  • Best French onion soup

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Soups; French
    • Ingredients: yellow onions; dry sherry; chicken broth; beef broth; thyme; bay leaves; baguette bread; Gruyère cheese
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  • Quicker French onion soup

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Soups; Quick / easy; French
    • Ingredients: yellow onions; dry sherry; chicken broth; beef broth; thyme; bay leaves; baguette bread; Gruyère cheese
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  • Spanish-style garlic shrimp

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Main course; Spanish
    • Ingredients: garlic; shrimp; bay leaves; dried New Mexico chiles; sherry vinegar; parsley
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  • Almost no-knead bread

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory
    • Ingredients: all-purpose flour; instant yeast; lager beer
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  • Almost no-knead seeded rye bread

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory
    • Ingredients: all-purpose flour; instant yeast; lager beer; rye flour; caraway seeds
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  • Almost no-knead whole wheat bread

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory
    • Ingredients: all-purpose flour; instant yeast; lager beer; whole wheat flour
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  • Almost no-knead cranberry-pecan bread

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory
    • Ingredients: all-purpose flour; instant yeast; lager beer; dried cranberries; pecans
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  • Roasted broccoli

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: broccoli
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  • Roasted broccoli with olives, garlic, oregano, and lemon

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: broccoli; garlic; dried red pepper flakes; black olives; dried oregano; lemons
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  • Roasted broccoli with shallot, fennel seeds, and Parmesan

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Side dish; Vegetarian
    • Ingredients: broccoli; shallots; fennel seeds; Parmesan cheese
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  • Thin and crispy oatmeal cookies

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; butter; sugar; rolled oats
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  • Thin and crispy coconut-oatmeal cookies

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; butter; sugar; rolled oats; sweetened coconut
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  • Thin and crispy orange-almond oatmeal cookies

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; butter; sugar; rolled oats; oranges; almonds
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  • Salty thin and crispy oatmeal cookies

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; butter; sugar; rolled oats; sea salt
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  • Spice cake with cream cheese frosting

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; ground cinnamon; ground cardamom; ground allspice; ground cloves; nutmeg; butter; egg yolks; sugar; molasses; fresh ginger; buttermilk; confectioner's sugar; cream cheese
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  • Spice cake with orange cream cheese frosting

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; ground cinnamon; ground cardamom; ground allspice; ground cloves; nutmeg; butter; egg yolks; sugar; molasses; fresh ginger; buttermilk; confectioner's sugar; cream cheese; oranges; slivered almonds
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  • Crisp roast chicken

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: whole chicken; store-cupboard ingredients
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  • Simple Italian-style meat sauce

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: white mushrooms; sandwich bread; ground beef; onions; garlic; dried red pepper flakes; tomato paste; canned tomatoes; dried oregano; Parmesan cheese
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  • Oven-roasted salmon

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

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  • Fresh tomato relish

    from Cook's Illustrated Annual Edition 2008 Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

    • Categories: Chutneys, pickles & relishes; Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; shallots; basil
    • Accompaniments: Oven-roasted salmon
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Notes about this book

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Notes about Recipes in this book

  • Crunchy baked pork chops

    • ashallen on December 13, 2020

      Yummy pork chops! The bread coating was flavorful, substantial, and crispy and the meat was well-seasoned and juicy. The cutlets are large and impressive-looking. My husband, who doesn't usually get excited about pork, had seconds. Leftovers kept well to the next day - the bread coating still had crunch. My chops were closer to 6 oz vs. 8 oz and I found that using 2/3 of the bread coating ingredients was sufficient to thickly coat the chops (still had ~1/2 cup leftover bread crumbs).

  • Best French onion soup

    • jayg312 on January 14, 2019

      Great recipe! Took around 4.5-5 hrs start to finish, but about half of it is inactive. Will make again.

  • Roasted broccoli

    • ashallen on December 12, 2019

      My husband really likes this method for cooking broccoli. I'm not as big a fan, but he loves broccoli more than I do! The broccoli wedges seem to be an odd shape, but they work. Watch closely to make sure they don't char too much! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Oven-roasted salmon

    • ashallen on August 22, 2019

      This is a great technique for cooking fish that I've also used for other non-delicate fish fillets/steaks - very easy, quick, and an excellent way to contain mess/smells (relative to pan sautéing). Unevenly shaped fillets can be cut down into smaller pieces of even thickness and removed from the oven as they finish. I skip the recommended step of slashing the salmon skin - it was fiddly and didn't seem to make much of a difference in the final product. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Poached salmon with herb and caper vinaigrette

    • ashallen on September 23, 2019

      If you like the flavor of poached salmon (I'm a moderate fan), this is a nice method for making it. I used parsley and tarragon as specified in the recipe, but I think other herbs would probably work well, too. I thought the herb and caper vinaigrette was just so-so (I'm not a big caper fan, though). I wouldn't make the vinaigrette again, but the recipe suggests several other sauces. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Pasta with creamy tomato sauce

    • ashallen on November 07, 2019

      We love, love, love this pasta sauce, though it's creamy rich so we consider it a special treat. Flavors are absolutely delicious and multilayered. I usually add the wine and uncooked tomatoes at the end of the cooking process to taste since the acidity of the sauce varies with the ingredients available. Basil pesto has worked in place of fresh basil in a pinch, but fresh basil is really best. Doubling the recipe works fine. Freezes well. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Sautéed spinach with pecans and feta

    • ashallen on December 12, 2019

      Very good - the rich flavor of the pecans goes really well with the earthy flavor of the spinach. I use 2-4 tablespoons of shallot which is less than the amount called for in the recipe. The original amount seemed realllllly shallot-y to me (even though I really like shallots). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Almond sablés

    • ashallen on September 13, 2019

      These are very nice cookies. Crisp and lightly sandy texture, buttery nut flavor, and not super-sweet. I have another recipe for hazelnut sables that I saved from a forgotten magazine/newspaper, however, that I like even better - it has a higher proportion of butter to flour and a deeper flavor. It also skips the step in this recipe of boiling an egg and sieving the yolk and is therefore a bit simpler to pull together. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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Reviews about this book

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Reviews about Recipes in this Book

  • Toasted coconut sablés

    • Lottie and Doof

      I fell in love even before I tried them. They seemed easy to make, could be made in advance and were full of toasted coconut.

      Full review
  • ISBN 10 1933615362
  • ISBN 13 9781933615363
  • Published Dec 31 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Perfect for long-term reference, the Cook’s Illustrated 2009 Annual contains all six of the 2009 issues bound in one cloth-covered edition. Bound inside you’ll also find an invaluable 2009 Recipe and Article Index to help search a year’s worth of test kitchen recipes and cooking information- fast!

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