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...

Sweet Potato Soup

by Kate | Nov 10, 2015 | Cook's Illustrated magazine, Featured

You know how I get all excited when a recipe turns out to be way more delicious than the ingredients suggest? That happened. It happend when nothing more than 2 lbs of sweet potatoes, a shallot, a little butter, and water for crying out loud, came together....

Sticky Buns

by Kate | Apr 22, 2015 | Cook's Illustrated magazine, Featured

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...

Tuscan Beef Stew

by Kate | Mar 8, 2015 | Cook's Illustrated magazine

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...