Cook's Illustrated Magazine, Nov/Dec 2005

  • Daube Provençal (page 7)

    from Cook's Illustrated Magazine, Nov/Dec 2005 Cook's Illustrated Magazine, Nov/Dec 2005

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: dried porcini mushrooms; beef chuck roast; salt pork; carrots; onions; garlic; tomato paste; red wine; oranges; Niçoise olives; anchovies; thyme; bay leaves; canned tomatoes; parsley; chicken broth
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Notes about Recipes in this book

  • Sweet potato casserole

    • ashallen on December 11, 2019

      This is really delicious. I don't like a lot of sweet potato casseroles (it's the marshmallows fault!), but this one doesn't have marshmallows and is silky, creamy, and really flavorful without being sticky sweet. I used Red Garnet sweet potatoes and made a 3/4 batch - worked great! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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Reviews about Recipes in this Book

  • Mexican chocolate butter cookies

    • Lottie and Doof

      They are a rich chocolate-flavored butter cookie spiced with cinnamon and cayenne pepper. And because they are slice and bake, you can have freshly baked cookies whenever you like...

      Full review
  • Published Nov 01 2005
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen