Cook's Illustrated Magazine, Jan/Feb 2006

  • Chicken pot pie (page 7)

    from Cook's Illustrated Magazine, Jan/Feb 2006 Cook's Illustrated Magazine, Jan/Feb 2006

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: butter; sour cream; all-purpose flour; whole chicken; pearl onions; onions; carrots; celery; heavy cream; frozen peas; parsley; thyme; chicken broth
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  • Glazed meat loaf

    • ashallen on September 09, 2019

      After some hauntingly bad childhood experiences with meat loaf, I never thought I'd say this, but...this meat loaf is delicious!! I initially made it only because my husband loves meat loaf sandwiches and now he has to share. Great savory flavor, delectably sticky and tangy glaze, and a coherent yet tender texture that works great for sandwiches. Recipe handles modifications very well - I've left out one or more of the mustard/garlic/paprika/tomato juice at one point or another and it's still been very good. Tomato paste whisked in water or extra chicken stock has subbed for tomato juice. Quick oats or fresh toasted bread crumbs have worked fine in place of crushed saltines (bump up salt/soy sauce a bit). Freezes very well - I usually pre-slice it so my husband can easily grab a single slice for a sandwich or meal. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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  • Published Jan 01 2006
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Boston Common Press