Cook’s Illustrated magazine | Kate Cooks the Books

Browned Butter Blondies

by Kate | Jan 26, 2019 | Cook's Illustrated magazine

Remember when it seemed like people were throwing browned butter in everything? Suddenly it was bringing new life to old favorites like Rice Krispie Treats, Mexican Wedding Cookies, and every butter-based sauce imaginable. And this is not just a theory, I have...

Italian Chicken Soup with Parmesan Dumplings

by Kate | Jan 8, 2019 | Cook's Illustrated magazine, Featured

Peach-Blueberry Crisp

by Kate | Aug 29, 2018 | Cook's Illustrated magazine, Featured

Tomatoes get the lion’s share of attention this time of year, and rightly so, but let’s not forget how insanely delicious blueberries and peaches are right now. I’ve been a tad obsessed with blueberries in particular, eating half a pint every...

Israeli Couscous with Lemon, Mint, Peas, Feta and Pickled Shallots

by Kate | Aug 29, 2017 | Cook's Illustrated magazine, Featured

There’s something about Israeli couscous that I’m infatuated with. I don’t know if it’s the toothsome, pasta-like texture, the neutral palette that makes it the perfect canvas for any ingredient, or the versatility. Perhaps it just reminds me...

Strawberry Cream Cake

by Kate | Jul 21, 2016 | Cook's Illustrated magazine, Featured

My most-requested cake. My Strawberry Letter 22. My best shot at the Nobel Prize in Baking.

Sauteed Chicken Cutlets with Roasted Red Pepper Sauce

by Kate | Feb 29, 2016 | Cook's Illustrated magazine, Featured

Of course we all know that a boneless, skinless chicken breasts are an excellent source of low-fat, healthy protein, but the thought of eating one is about as enticing as doing your taxes. It’s very tricky to cook them all the way through without completely...