The Cook's Illustrated Cookbook
The Cook’s Illustrated Cookbook: Nut-Crusted Chicken Breasts with Lemon and Thyme

The Cook’s Illustrated Cookbook: Nut-Crusted Chicken Breasts with Lemon and Thyme

As I've mentioned before, chicken breasts need a lot of help. I would almost always rather have a leg, a thigh or even a wing over a breast any day because, of course, they're fattier and that equals better. But if you insist on white meat I think you need to do...

The Cook's Illustrated Cookbook
The Cook’s Illustrated Cookbook: “The Only Tomato Sauce You’ll Ever Need”

The Cook’s Illustrated Cookbook: “The Only Tomato Sauce You’ll Ever Need”

This was a perfectly delicious tomato sauce but if I had to pick one to call "the only tomato sauce" I'll ever need it will not be this one.  That honor goes to Marcella Hazan's brilliant sauce which is simply a 28-oz. can of whole, peeled tomatoes, an onion cut in...

Recent Comments

  1. I take screenshots of the recipes and then print the pictures

  2. Instead of blueberries, mix in ripe mashed bananas, and add blueberries, or strawberries, or just chopped walnuts. Think of it…

  3. These kept coming out delicious but way too gooey even when i tried adding 5-10 min to the bake time.…

  4. Can you substitute dried fruit instead of fresh blueberries?