The Cook’s Illustrated Cookbook: Roasted Smashed Potatoes

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: Nut-Crusted Chicken Breasts with Lemon and Thyme

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: Yeasted Blueberry Waffles

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: “The Only Tomato Sauce You’ll Ever Need”

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...