Notes about Recipes in this book

• Shrimp fra diavolo with linguine

  • mfto on December 29, 2011

    This is really delicious. It is what I call a pantry recipe because I keep frozen shrimp always available. I reduce the amout of shrimp to serve two but make the whole sauce recipe. I always use dry vermouth when a recipe calls for white wine.

• Scallops fra diavolo with linguine

  • mfto on July 25, 2011

    Made half recipe for two. Very easy and good. There is a variation using shrimp. I have also used Trader Joe's frozen shellfish mixture except you need to make the whole recipe for that. Not as good as using sea scallops. Be sure to read their explanation of the difference between wet and dry scallops, how to test your scallops and how to correct if you find that yours are wet.

• Silky butternut squash soup

  • ashallen on December 04, 2019

    Good! Very smooth soup with clear squash flavor - this recipe doesn't have the "pumpkin pie" flavor that some butternut squash soup recipes have. The heavy cream, however, does mellow the squash flavor. My favorite of the three Cook's Illustrated butternut squash soup recipes I've tried to date is the one published in the Sept/Oct 2011 magazine issue which does not contain any dairy. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Buttery shortbread

  • ashallen on September 17, 2019

    This is a great basic shortbread recipe! Very buttery with a just-right texture that has some bite to it but isn't overly tough. [Cross-post for Annual Edition/Magazine.]