The America's Test Kitchen Menu Cookbook: Kitchen-Tested Menus for Foolproof Dinner Parties by America's Test Kitchen Editors

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Notes about this book

  • Shewi128 on June 23, 2022

    This book is old, so my review won't do anything. I've kept this book around because I like the idea of it more than the book itself. The menus don't give you a game plan for timing or space of cooking the dishes. What if you don't have a double oven? The combo of the appetizers, mains, and side dishes are great, but the execution of the book is not great. Foolproof dinner parties? Probably not.

Notes about Recipes in this book

  • French silk chocolate pie

    • mrshalf on October 09, 2016

      This recipe was the winner of all the pies I tried (7) for entering our local pie contest. The chocolate flavor, creaminess and utter decadence of this pie had my girlfriends swooning. It was a long process and definitely not healthy but a serious keeper!

  • Grilled chicken fajitas

    • mrshalf on October 09, 2016

      This recipe has been a family favorite for years. Everything about this menu is spectacular, accessible for a moderate home cook and crowd pleasing. I love the marinade for the chicken and the combo of flavors is very special. Make this :)

    • Shewi128 on July 19, 2022

      This needs actual spices to make it more memorable. The marinade gave it a slight savory flavor, but we wanted more spice--even my son said that. I don't think I'll make this again.

  • Grilled shrimp skewers with lemon-garlic sauce

    • jimandtammyfaye on July 16, 2022

      Easy prep with tasty results. Had to pull my shrimp off the grill 2 minutes earlier than recommended.

  • Tomato and mozzarella tart

    • jimandtammyfaye on July 16, 2022

      The puff pastry crust and ricotta spread can be made a day ahead. This was really good, but I am partial to Ina Garten's tomato tart, I think b/c of the addition of dijon. Went well with the entire menu.

  • Couscous with carrots and chickpeas

    • jimandtammyfaye on July 16, 2022

      Not a huge fan of couscous, but it worked nicely under the shrimp and butter sauce from the menu. A few currants or diced dried apricots would have been nice mixed into the finished couscous. Next time I make this menu, I'll probably use an orzo dish instead.

  • Zucchini ribbons with shaved Parmesan

    • jimandtammyfaye on July 16, 2022

      Easy to make zucchini ribbons with vegetable peeler. Very similar in flavor to Ruhlman's Raw Zucchini Salad which is a little easier to eat b/c the zucchini is julienned instead of peeled into ribbons.

  • Glazed lemon pound cake with strawberries and whipped cream

    • jimandtammyfaye on July 16, 2022

      Solid lemon pound cake recipe. Make the glaze thicker next time.

  • Italian-style salad with fennel and artichokes

    • Nancith on February 06, 2017

      A nice salad to accompany pizza. Pleasing combination of crisp & soft greens, tasty notes from the parsley & fennel. Had to substitute baby kale since baby arugula was not available, therefore not getting the spicy bite of the arugula unfortunately. The Kalamata olives would have added a lovely briny note, but left them out to suit the olive-haters in the family. Next time, will add them to individual servings!. Used a flavored honey-ginger white balsamic.

  • One-pot Bolognese

    • mrshalf on October 09, 2016

      This was the first real "fancy" meal I've ever made. It seriously tasted better than any restaurant sauce I'd ever tried. It is a bit indulgent health wise, but the depth of flavor from what I'd formally called pasta sauce made me fall in love with cooking. Try this!

  • Chicken tikka masala

    • ldholakia on March 22, 2017

      Very easy, and very good. The chicken alone is a good weeknight chicken dish (and more kid friendly without the masala). Also, a great "entry level" dish for people who may not be that familiar with Indian food.

  • Glazed ginger bundt cake with vanilla ice cream

    • mrshalf on October 09, 2016

      The flavors aren't ones I turn to when I think of dessert - hard to beat chocolate...but...that said, this was pretty fancy. Would be a nice ladies event contribution. I don't think the kids were big fans, nor the hubby, but the older folks and the ladies, they loved it.

  • Macaroni salad with cheddar and chipotle

    • Nancith on July 16, 2018

      I thought this was a nice change from the standard overly-mayonnaised macaroni salad--a little heat & savory from the chipotle in adobo, mayo but not too much, a bit of cheddar, little bits of crunchy veg. Other family members thought it was OK, better than average, but they are not overly fond of macaroni salad in the first place. Makes a lot, so good for a potluck. Can be made a day in advance, then you add a bit of hot water to loosen it up, although it looks more appealingly creamy the day it is made.

  • Flag cake

    • Shewi128 on July 06, 2022

      This was an easy cake to make, and it looks festive. I did use a different frosting because 6 cups of frosting seemed like too much. I was correct--I used 4 cups of vanilla frosting from a different cookbook, and it was the perfect amount.

  • Cream scones with scallions

    • mrshalf on October 09, 2016

      These are really nice, easy and such a fancy addition to a family Sunday supper. Love the scallion flavors with the salmon meal. A great friend made this menu for me when I was sick. I'll always remember the care, the time, the expense she must have gone through. Made me want to buy the book and it's changed the way my family and I eat. And helped develop a love of cooking#shareyourfood

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  • ISBN 10 1933615907
  • ISBN 13 9781933615905
  • Linked ISBNs
  • Published Oct 01 2011
  • Format Hardcover
  • Page Count 344
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

When you're entertaining, there's no room for failure--you want your food to deliver on taste and presentation--yet you want the recipes to be approachable enough so that you can enjoy the party, too. Menu planning is hard even for very experienced cooks, but with The America's Test Kitchen Menu Cookbook, we have taken the guesswork out of entertaining. The recipes are built and tested so that they complement each other, and all the logistics have been sorted out. You don't need to worry about oven space or temperature issues--we've done all that for you. And to keep the process stress-free, make-ahead instructions are built into individual recipes as well as each menu's game plan. Want to host a fall dinner party but don't want to get up at the crack of dawn? Try our Rustic Fall Pork Dinner. Simple ham and cheese palmiers made with puff pastry are a sure-to-impress starter, while the main course is an easy but elegant entree and side combo you can make on a sheet pan: roast pork loin with sweet potatoes and cilantro sauce. Tired of stressing out over Thanksgiving? Follow our timelines from start to finish and you'll be sipping a glass of wine along with your guests while the bird roasts. Want to bring the party outdoors? Try our Beat-the-Heat Grilled Shrimp Dinner or Dinner from the Garden. And themed menus like our Tapas Party, Pizza Night, Mexican Fiesta, and more are both fun and manageable. Stumped by appetizers but tired of serving crackers and cheese? You'll find plenty of options here, like our Simple Caramelized Onion Tart with Fig Jam, Blue Cheese, and Prosciutto (store bought pizza dough makes this a snap). Or our contemporary take on smoked salmon canapes that features an easy creme fraiche dip, potato chips, and sliced smoked salmon. Organized around the seasons with menus that serve eight, plus a special holiday and for-a-crowd chapter, The America's Test Kitchen Menu Cookbook takes all the guesswork out of putting together flavorful and practical menus. Packed with tips that will help you shop and budget your time, this book is a must-have for anyone who likes to entertain.

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