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Category Archives: Cook’s Illustrated magazine
Off Topic: Croissants
Raise your hand if you think croissants are hard to make. Wow, that’s a lot of hands. And last week, I would have been right there with you. But guess what? They’re not! Yay, now we can have them every … Continue reading
Off Topic: Spanakopita
I had never made Spanakopita before despite the fact that everything about it sounds good: feta, phyllo, pecorino-romano, butter. And I was even able to get phyllo dough, in the correct size, at my local Jewel; a store committed to … Continue reading
Off Topic: Spaghetti with Lemon and Olive Oil
This is from the most recent (Jan/Feb 2011) Cook’s Illustrated. With a vegetarian among us I’m always looking for something meat-free that will appeal to all three of us. And quick recipes are never unwelcome. Tonight cooking was hastily wedged … Continue reading
Off Topic: Enchiladas Verde
It’s hard to say what I love most about this dish. We are very partial to Mexican food, especially my husband to the point where I suspect he might be a Mexican trapped in the body of an ancestral German. Although … Continue reading
Off Topic: Thanksgiving
For the last 18 years we have spent Thanksgiving with my husband’s family in Ohio, so I have not made a Thanksgiving dinner since 1992. And, truth be told, I wouldn’t have been very good at it back then anyway. … Continue reading
Off Topic: Pan-Seared Scallops with Brown Butter Lemon Sauce
I feel like I owe you some fish. I was hoping you wouldn’t noticed that I don’t make it often. I blame growing up in the Midwest in the 60s and 70s where fish, with few exceptions, came in the … Continue reading
Off Topic: Risotto
Earlier this year (May, 2010) Cook’s Illustrated featured a recipe for “Almost Hands-Free Risotto.” Got my attention. I’d been tinkering with risotto and had some success but hadn’t yet found the perfect recipe. The game-changer in this one is the … Continue reading
Off Topic: Stir-Fried Thai-Style Beef with Chiles and Shallots
This is one of our favorite stir-fry dishes and if I can only convey one thing to you about this recipe it is this: do NOT fear the fish sauce. Believe me, I’m as adverse to the stuff, in its … Continue reading
Off Topic: Cream of Tomato Soup
Like you and your parents and Andy Warhol, I grew up on Campbell’s Tomato Soup and it will always hold a special place in my heart (and that place is with its fist firmly around my arteries). But after finding … Continue reading
Off Topic: Chicken Canzanese
This is one of my favorite recent recipes from Cook’s Illustrated and one of its most talented (former) employees, Kenji Alt. The familiarity and simplicity of the ingredients belie how incredibly scrumptious this dish is. It’s elegant enough to serve … Continue reading
