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Entries tagged with 'Cooks Illustrated'

Cook's Illustrated's Thin-Crust Pizza

Serious Eats Adam Kuban 26 comments

This recipe is published here on SE with the permission of Cook's Illustrated and originally appeared in the magazine's January/February 2011 issue (subscription required). For home cooks with little pizza experience, it's one of the easiest and surefire pizza recipes we've tried. More

Healthy & Delicious: Pork Roast en Cocotte with Apples and Shallots

Serious Eats Kristen Swensson Sturt 10 comments

The pork was incredibly moist, and the apples lent a light sweetness that never became cloying. Served with garlic mashed potatoes and green beans, the meal felt like an indulgence. More

Dinner Tonight: Chicken Parmesan

Serious Eats Nick Kindelsperger 18 comments

Most of my chicken parmesan experiences have been bad ones. You probably know where this is headed—the oversized portions of heavily breaded chicken topped with boring tomato sauces and layer upon layer of greasy cheese. But this recipe is well-proportioned, light on the grease, and clean in flavor. It's easily the best chicken parmesan I've ever had. More

Healthy & Delicious: Greek-Style Chickpea Salad

Serious Eats Kristen Swensson Sturt 6 comments

"Too often, grain and bean salads are over-dressed." [Kristen Swensson] Mayo-Less Salad Series Avocado Chicken Salad » Lemon Basil Pasta Salad » Black-Eyed Pea “Caviar » As the Summer of Death and Bizarre Weather comes to a close, so does... More

Cook's Illustrated's Slow-Roasted Turkey with Gravy

Serious Eats The Serious Eats Team 2 comments

Note: Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt... More

Cook's Illustrated's Roasted Sweet Potatoes

Serious Eats The Serious Eats Team 3 comments

Cook's Illustrated's Pumpkin Pie

Serious Eats The Serious Eats Team 12 comments

[Photograph: B Calkins on Shutterstock] If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly.... More

Cook's Illustrated's Roasted Brined Turkey

Serious Eats The Serious Eats Team 8 comments

When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked for his turkey recipe. You may not be able to get a fresh turkey from your neighbor across the street, like... More

Cook's Illustrated's Best Drop Biscuits

Serious Eats The Serious Eats Team 13 comments

The following recipe is from Cook's Illustrated's November 2007 issue. The magazine's publisher, Chris Kimball, didn't mention it when he talked to us about the magazine's Thanksgiving coverage, but we love these biscuits so much we asked Kimball for permission... More

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