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2020 Annual Recipe SIP.Pdf SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. Our mission is to empower and inspire confidence, community, and creativity in the kitchen. Millions watch our two shows on public television; read our two flagship magazines (Cook’s Country and Cook’s Illustrated); and rely on our books, websites, videos, podcasts, and educational products for children. America’s Test Kitchen is located in a state-of-the-art Boston facility with 15,000 square feet of test kitchen and studio space. Learn more at AmericasTestKitchen.com. FRONT COVER PHOTOGRAPHY: ANDREW JANJIGIAN; STYLING: LAN LAM 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 Lead Copy Editor Rachel Schowalter Copy Editors Christine Campbell, April Poole Assistant Editors, Special Issues Tess Berger, Sara Zatopek A YEAR OF HOME COOKING Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser didn’t realize just how much cooking I’d do a ready-made sauce. But fair warning: Once you start Managing Editor Elizabeth Bomze at home this year. But in early spring after butter-basting at home, you may not be able to stop. Deputy Food Editor Andrea Geary Senior Editors Lan Lam, Annie Petito the test kitchen closed and my favorite res- Like many, I ate a lot of legumes this year. Lentils Associate Editor Steve Dunn taurants shuttered their doors, I found myself were a real fixture of my weeknight cooking, and Associate Content Editor Alyssa Vaughn Iorbiting about my home kitchen throughout the I returned countless times to Steve Dunn’s palak dal Photo Team Manager Alli Berkey day, every day—breakfast, lunch, dinner, repeat. (page 47). The warm mix of red lentils and tender Lead Test Cook, Photo Team Eric Haessler Test Cooks, Photo Team Hannah Fenton, I leaned on my favorite recipes from spinach, embellished with ghee, Jacqueline Gochenouer the Cook’s Illustrated archives and mustard seeds, cumin seeds, aro- Assistant Test Cooks, Photo Team Gina McCreadie, on the brand-new ones my team matics, and chiles, is at once deeply Christa West Senior Science Research Editor Paul Adams created from their home kitchens. satisfying and lively. I’m sure many will remember this And then, of course, there were Executive Editors, ATK Reviews Hannah Crowley, year largely for what they missed, the doughnuts. Anne Petito’s recipe Lisa McManus Deputy Editor, ATK Reviews Kate Shannon from graduations and weddings to for Yeasted Doughnuts (page 85) Associate Editors, ATK Reviews Miye Bromberg, travel and time with family. In a delivers pro-caliber, yeasty rounds Riddley Gemperlein-Schirm, Carolyn Grillo display of optimism and hope, this with a plush, tender chew. Whether Assistant Editor, ATK Reviews Chase Brightwell annual compendium offers just the finished with a glossy glaze or filled Creative Director John Torres opposite: a record of what we cre- with jelly and dusted in sugar, they Photography Director Julie Cote ated, savored, and shared, despite are proof positive that the best Art Director Jay Layman Graphic Designer Charlotte Allen the challenges. Here are a few of my Dan Souza doughnuts are the freshest dough- Senior Staff Photographers Steve Klise, Daniel J. van Ackere favorite recipes from the year. nuts, and the freshest doughnuts Photographer Kevin White Lan Lam’s recipe for Smashed Burgers (page 19) are the ones you make yourself. Photography Producer Meredith Mulcahy proudly proclaims that crust is king. She smashes These are only a handful of the foolproof, Senior Director, Creative Operations Alice Carpenter small beef patties firmly into a hot skillet to create kitchen-tested recipes included in this special edi- Deputy Editor, Culinary Content & Curriculum loads of surface area for maximum browning and tion. If you’re among the million or so home cooks Christie Morrison Senior Manager, Publishing Operations Taylor Argenzio crisping. Topped with melty American cheese and in the know who subscribe to the magazine, this Imaging Manager Lauren Robbins sandwiched in a pillowy-soft potato bun along issue provides an easy go-to resource for the year in Production & Imaging Specialists Tricia Neumyer, with classic fixings, these burgers are world-class recipes. If you’re new to Cook’s Illustrated (perhaps Dennis Noble, Amanda Yong Test Kitchen Director Erin McMurrer comfort food. you, too, found yourself cooking at home a lot more Assistant Test Kitchen Director Alexxa Benson One of my favorite things to cook is fish. I fry it, this year) and are ready for some great new recipes, Test Kitchen Manager Meridith Lippard sear it, roast it, and, thanks to Steve Dunn’s recipe welcome. We’ve been waiting, and cooking, for you. Test Kitchen Shopping & Receiving Lead Heather Tolmie Senior Kitchen Assistant Shopper Avery Lowe for Butter-Basted Fish Fillets with Garlic and Thyme (page 35), I now often butter-baste it. The classic Cook your best, BUSINESS STAFF French technique of spooning hot butter over the top of a piece of fish (or steak or chop, for that matter) in Dan Souza Chief Financial Officer Jackie McCauley Ford a skillet provides rich browning, a heady aroma, and Editor in Chief Senior Manager, Customer Support Tim Quinn Customer Support Specialist Mitchell Axelson Chief Digital Officer Fran Middleton FOR INQUIRIES, ORDERS, OR MORE INFORMATION VP, Marketing Natalie Vinard Director, Audience Acquisition & Partnerships Evan Steiner Cook’s Illustrated and Cook’s Country Magazines Cookbooks Director, Social Media Marketing & Emerging Annual subscriptions (six issues per year) and We sell more than 50 cookbooks containing Platforms Kathryn Przybyla gift subscriptions to both Cook’s Illustrated and recipes all developed in our test kitchen, including Social Media Manager Charlotte Errity, Social Media Coordinators Sarah Sandler, Norma Tentori Cook’s Country can be ordered online. Please visit 100 Techniques and Foolproof Fish. To order, visit our CooksIllustrated.com and CooksCountry.com bookstore at CooksIllustrated.com/bookstore. Chief Revenue Officer Sara Domville for more information. AmericasTestKitchen.com Director, Public Relations & Communications Brian Franklin CooksIllustrated.com At AmericasTestKitchen.com, you can watch any Senior VP, Human Resources & Organizational At CooksIllustrated.com, you can order books episode and access any recipe, tasting, or testing from Development Colleen Zelina and subscriptions and sign up for our free the current season of America’s Test Kitchen for free. Human Resources Manager Jason Lynott e-newsletter. Become a member and gain Become a member and gain access to the complete Circulation Services PubWorX ProCirc access to 27 years of Cook’s Illustrated recipes, archive of every episode, recipe, tasting, and testing equipment tests, and ingredient tastings, as well from every season of America’s Test Kitchen. PRINTED IN THE USA as recipe companion videos. 2020 annual 1 Chicken Schnitzel Austrian schnitzel elevates the humble breaded chicken cutlet to an elegant dish fit for entertaining. j BY STEVE DUNN k oosely defined, schnitzel is a piece of meat that’s been pounded thin, breaded, and fried—but frankly, that undersells it. This Austrian Lclassic is more delicate than thicker, crunchier Japanese tonkatsu and more dis- tinct than workaday Italian breaded cutlets such as Milanese and scaloppine. There’s an elegance to its svelte profile, and even more so to its unique crust: The crumb is particularly fine and closely packed, and instead of hugging the meat the way most breadings do, it puffs away from the cutlet as it fries, forming an airy, wrinkly shell that’s not at all greasy. Serving it with a squeeze of lemon and a bright-tasting salad accentuates its lightness. Done well, it manages to be both casual comfort food and dinner party fare.
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