Every Recipe from a Full Year of America's Most Trusted Food
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SPECIAL COLLECTOR’S EDITION 2019 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $9.95 U.S. & CANADA Pizza al Taglio with Arugula and Fresh Mozzarella One of the easiest pizzas you’ll ever make—no kneading, stretching, pizza peel, or baking stone needed Display until March 16, 2020 2019 ANNUAL 2 Shaking Beef 41 Pizza al Taglio 75 Our Favorite Challah 4 Overhauling Sloppy Joes 44 How to Make Pupusas 78 Quick and Easy Italian 6 Beef Bulgogi 46 Why You Should Try Tilapia Flatbreads 8 Tacos al Carbón 48 A New Way to Steam Fish 80 Easiest-Ever Biscuits 10 Meatballs the Spanish Way 50 New England Cod and 82 North African–Style Poached Eggs 12 Pork Chile Verde Potato Cakes 52 Vietnamese Summer Rolls 84 French Toast Without the 14 Spanish Pork Kebabs Fuss 55 Spiced Roasted Chickpeas 15 Spiral-Sliced Ham Done 86 Modern, Hearty Scrambled Right 56 Whipped Feta Dip Eggs 16 Tuscan Grilled Pork Ribs 57 Mexican Shrimp Cocktail 88 Why You Should Make 18 Why (and How to) Roast 58 Homemade Kettle Chips Garlic Confit Duck 60 Thai Shrimp and Noodle 90 Mexico’s Most Famous 20 How to Braise Chicken Soup Salsa Parts 62 Silky, Elegant—and from a 91 Yule Log Revival 22 The Easiest Fried Chicken Can 94 An Uncommon Pie 24 Easy Grill-Roasted Whole 64 Beet Salad in Less Than an 96 An Easy and Modern Chicken Hour Lemon Tart 26 Indian Butter Chicken 65 The Best Way to Boil Green 98 Apple Lover’s Apple 28 One-Pan Chicken and Beans Crumble Vegetables 66 What to Do with Eggplant 100 How to Make a Better 29 Easy, Elegant Shrimp 68 A New Way to Cook Kale Blondie Risotto 69 Roasted Fingerling Potatoes 102 Best Ice Cream Sandwiches 30 The Original Ragu 70 New-School Sautéed 104 Chewy Peanut Butter 32 Chilled Soba Noodle Salad Mushrooms Cookies 34 Hand-Rolled Ravioli 72 Spanish Potatoes with 106 The World’s Cutest Cookie 36 The Most Impressive Olive Oil 108 Classic Bubbly Cocktails Baked Pasta 73 Pan-Steamed Asparagus 110 DIY Recipes 38 Grain Bowls at Home 74 Swiss Chard and Kale Gratin America’s Test Kitchen is a real test kitchen located in Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination of more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand exactly how and why they work and eventually arrive at the very best version. We also test kitchen equipment and taste supermarket ingredients in search of products that offer the best value and flavor. You can watch us work by tuning in to America’s Test Kitchen (AmericasTestKitchen.com) and Cook’s Country from America’s Test Kitchen (CooksCountry.com) on public television and listen to our weekly segments on The Splendid Table on public radio. You can also follow us on Facebook, Twitter, Pinterest, and Instagram. FRONT COVER PHOTOGRAPHY: DANIEL J. VAN ACKERE; STYLING: CATRINE KELTY EDITORIAL STAFF LETTER FROM THE EDITOR Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop Executive Managing Editor Todd Meier Deputy Editor, Special Issues Megan Ginsberg A YEAR IN THE KITCHEN: Copy Editors Christine Campbell, April Poole, Rachel Schowalter Editorial Assistants, Special Issues Tess Berger, Sara Zatopek EVERY RECIPE FROM 2019 Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays link in the test kitchen and you might Our Mexican Shrimp Cocktail (Cóctel de Executive Food Editor Keith Dresser miss something: a platter of roast chicken, Camarón) (page 57) is another favorite. Our inno- Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary a plate of chewy, fudgy brownies, or a vative cooking method uses residual, gentle heat Senior Editors Andrew Janjigian, Lan Lam bowl of fresh hand-cut pasta. Dishes to guarantee perfectly cooked shrimp. We dress the Senior Content Editor Kristina DeMichele Bserved up to taste testers for feed- shrimp in a savory, tart, spicy sauce Associate Editors Steve Dunn, Annie Petito Photo Team/Special Events Manager Tim McQuinn back are often devoured in a flash. and garnish it with creamy avocado, Lead Test Cook, Photo Team Eric Haessler The good news for us is that we test crisp cucumber, and fresh cilantro Assistant Test Cooks, Photo Team Hannah Fenton, recipes dozens of times, so there’s for a dish that’s easy to prepare for a Jacqueline Gochenouer, Christa West Senior Science Research Editor Paul Adams almost always a second chance. If weeknight meal but festive enough your life moves just as fast, con- for weekend company. Executive Editors, Tastings & Testings Hannah Crowley, Lisa McManus sider this annual compendium your When it comes to dessert, and Senior Editors, Tastings & Testings Lauren Savoie, second chance to taste every single particularly pie, I tend toward the Kate Shannon incredible recipe we developed traditional. But with our Fresh Associate Editor, Tastings & Testings Miye Bromberg Assistant Editors, Tastings & Testings over the past year. In true Cook’s Plum-Ginger Pie with Whole-Wheat Riddley Gemperlein-Schirm, Carolyn Grillo, Emily Phares Illustrated fashion, we don’t just Lattice-Top Crust (page 95) I’ve tell you how to make each dish; forgotten all about apple, cherry, Creative Director John Torres Photography Director Julie Cote we also explain why our techniques Dan Souza and blueberry. We leave the skins Art Director Jay Layman and tricks work. Here are a few of on the plums for a vibrant color Graphic Designer Kristen Jones my favorites. and a filling that holds together. And thanks to our Senior Staff Photographers Steve Klise, Daniel J. van Ackere Staff Photographer Kevin White On busy weeknights I love serving quick stir-fries ingenious method for making pie dough, we can add Photography Producer Meredith Mulcahy and hearty salads. Shaking Beef (Bò Lúc Lac)̆́ (page 3) almost twice as much whole-wheat flour (for rich, Styling Catrine Kelty, Kendra McKnight, Marie Piraino, Sally Staub, Elle Simone Scott is a classic Vietnamese dish that combines the best of nutty flavor) as all-purpose flour and still achieve a both. Meaty chunks of sirloin steak tips are marinated crust that is ultraflaky and tender. Senior Director, Creative Operations Alice Carpenter in a savory mix of soy and fish sauces and then seared These are only a handful of the foolproof, Senior Editor, Special Projects Christie Morrison Senior Manager, Publishing Operations Taylor Argenzio before being placed atop a fresh, crisp salad of water- kitchen-tested recipes included in the Cook’s Imaging Manager Lauren Robbins cress and softened red onion dressed with bright lime Illustrated 2019 Annual special collector’s edition. Production & Imaging Specialists Tricia Neumyer, juice. The effect is fresh and full of textural contrast. If you’re among the million or so home cooks in Dennis Noble, Amanda Yong Test Kitchen Director Erin McMurrer When the warm, long days of summer arrive, I’m the know who subscribe to the magazine, this issue Assistant Test Kitchen Director Alexxa Benson loath to turn on my oven to roast chicken. But that serves as a go-to resource for the year in recipes (and Test Kitchen Manager Meridith Lippard doesn’t mean I crave eating roast chicken any less. since individual issues have a way of going missing, Test Kitchen Facilities Manager Kayce Vanpelt Senior Kitchen Assistant Receiver Heather Tolmie That’s why I’m particularly excited about our new you now have a complete set once again). If you are Senior Kitchen Assistant Shopper Avery Lowe Easy Grill-Roasted Whole Chicken recipe (page 25). new to Cook’s Illustrated, welcome to the family. Kitchen Assistants Gladis Campos, Blanca Castanza, Amarilys Merced, Michelle Somoza The chicken requires no prep beyond trussing the We’ve been waiting, and cooking, for you. legs and cooks entirely on the grill. A small amount BUSINESS STAFF of wood chips and a short stint directly over the coals Dan Souza Chief Financial Officer Jackie McCauley Ford give the bronzed bird a hint of grill flavor. Editor in Chief Senior Manager, Customer Support Tim Quinn Customer Support Specialist Mitchell Axelson Event Coordinator Michaela Hughes FOR INQUIRIES, ORDERS, OR MORE INFORMATION Chief Digital Officer Fran Middleton Cook’s Illustrated and Cook’s Country Magazines Cookbooks VP, Marketing Natalie Vinard Director, Audience Acquisition & Partnerships Evan Steiner Annual subscriptions (six issues per year) and We sell more than 50 cookbooks containing recipes Director, Social Media Marketing Kathryn Przybyla gift subscriptions to both Cook’s Illustrated and all developed in our test kitchen, including Vegetables Social Media Coordinators Charlotte Errity, Sarah Sandler, Cook’s Country can be ordered online. Please visit Illustrated and America’s Test Kitchen Twentieth Norma Tentori CooksIllustrated.com and CooksCountry.com Anniversary TV Show Cookbook. To order, visit our Chief Revenue Officer Sara Domville for more information. bookstore at CooksIllustrated.com/bookstore. Director, Public Relations & Communications Brian Franklin Public Relations Coordinator Madeleine Cohen CooksIllustrated.com AmericasTestKitchen.com At CooksIllustrated.com, you can order books At AmericasTestKitchen.com, you can watch any Senior VP, Human Resources & Organizational Development Colleen Zelina and subscriptions and sign up for our free episode and access any recipe, tasting, or testing from Human Resources Manager Jason Lynott e-newsletter. Become a member and gain the current season of America’s Test Kitchen for free. access to 26 years of Cook’s Illustrated recipes, Become a member and gain access to the complete Circulation Services ProCirc equipment tests, and ingredient tastings, as well archive of every episode, recipe, tasting, and testing PRINTED IN THE USA as recipe companion videos.