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by Kate | Dec 29, 2011 | The Cook's Illustrated Cookbook
As promised, these potatoes deliver both the fluffy interior of a baked potato and the crispy exterior of a french fry (without the deep frying). They are absolutely heavenly and will you will forget any weirdness you felt when crushing potatoes between two sheet...
![The Cook’s Illustrated Cookbook: Roasted Smashed Potatoes]()
by Kate | Dec 11, 2011 | The Cook's Illustrated Cookbook
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...
![The Cook’s Illustrated Cookbook: Roasted Smashed Potatoes]()
by Kate | Dec 6, 2011 | The Cook's Illustrated Cookbook
If you’ve never made yeasted waffles before you really need to get on it. It’s not a dish for the spontaneous as it requires an overnight rest in the fridge but, other than that, there’s nothing standing in your way to experiencing breakfast (or in...
![The Cook’s Illustrated Cookbook: Roasted Smashed Potatoes]()
by Kate | Nov 27, 2011 | The Cook's Illustrated Cookbook
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...
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