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Sticky Buns

Sticky Buns

Please wipe that skeptical look off your face when I tell you that these are not that difficult to make. The dough is much easier to work with than pie dough; it shapes easily and doesn't stick like crazy to the counter. And it doesn't fall helplessly apart when...

Cook's Illustrated magazine
Tuscan Beef Stew

Tuscan Beef Stew

I appreciate that Cook's Illustrated has a scientific explanation for why its recipes are superior to others, but most of the time I'm content to take it at face value and not read their lengthy dissertation.  I don't dislike science, I just feel like it's doing...

Cook's Illustrated magazine
Chicken Fajitas

Chicken Fajitas

This has been a favorite of ours for a long time.  The brilliant thing about the recipe is that it understands that chicken breasts are about as exciting as a Steven Raichlen marathon and one needs a pretty creative trick to overcome that.  And the trick is this:...

Cook's Illustrated magazine
Potato Gnocchi

Potato Gnocchi

I need to buy a ricer.  Because I hate my food mill and I am going to want to make gnocchi more often.   This is from the September/October issue of Cook's Illustrated.  I did not use one of the yummy-sounding sauces because I've always wanted to try Marcella...

Cook's Illustrated magazine
Beef Satay

Beef Satay

This has been one of our favorite grilling recipes for a long time and it's always one of the first things I make when the weather gets warm.  Although Cook's Illustrated categorizes it as an appetizer (as do most Thai restaurants) I didn't see why it couldn't be...