If we can cook it, you can cook it!

Category: Cook’s Illustrated

Shrimp in Chipotle Sauce or “Camarones Enchipotlados” and a salute to Diana Kennedy March 3, 1923 – July 24, 2022

Shrimp in Chipotle Sauce or “Camarones Enchipotlados” and a salute to Diana Kennedy March 3, 1923 – July 24, 2022

Mexican flavor at its most authentic. Today’s recipe features shrimp in a rich sauce of summer’s ripe tomatoes and onions seasoned with chipotle peppers in adobo sauce. (I don’t want to be a nag but please use wild-caught shrimp. The varieties farmed in Asia are…

Forget Everything You Know About Cooking A Great Steak

Forget Everything You Know About Cooking A Great Steak

This cooking method is totally unorthodox. But the results were the best steak we’ve had in ages. We love a great steak. One that has a deeply browned crust on the outside and a true rosy medium-rare inside.  We like New York Strip best for…

When the Stock Market swoons, it’s time for a Financier

When the Stock Market swoons, it’s time for a Financier

There’s no bad time for these little bits of heaven that use just 6 ingredients and take under 15 minutes to bake Truth be told, in good times and bad, it’s always time for a financier. The little French almond cakes, leavened with egg whites,…

Christmas Cookbooks Continued: Christopher Kimball’s “Milk Street The New Home Cooking” and his recipe for No-Sear Lamb and Chickpea Stew

Christmas Cookbooks Continued: Christopher Kimball’s “Milk Street The New Home Cooking” and his recipe for No-Sear Lamb and Chickpea Stew

Two years ago, we covered Christopher Kimball’s scandalous leave-taking from Cook’s Illustrated, the precursor to which he founded in 1980.  If you want to relive the whole sordid mess, there’s a link to that story beneath today’s recipe.  The announced reason that he then started…

90 Minute Coq au Vin from Cook’s Illustrated

90 Minute Coq au Vin from Cook’s Illustrated

Julia Child with her “Coq”          Cold winter nights are made for eating Coq au Vin.  And on a cold winter afternoon, the aroma of this great French classic cooking fills the kitchen with comfort.   A “Coq” is French for rooster and there lies the…

The Perfect Turkey Burger with a little help from Cook’s Illustrated

         I am sure you’re aware of “Cook’s Illustrated” that quirky and incomparable publication presided over by a man named Christopher Kimball.  Mr. Kimball is the quintessential Vermonter and his practicality is evident on every page of his strictly-no-advertising-that’s-why-it-costs-$30-a year magazine.  Personally, its attention to…

Golden Potatoes with Caper Brown-Butter Crumbs

           More frequently than I wish, something absolutely delicious that I want to share with you simply doesn’t photograph as appetizingly as I would hope. Sometimes, I have to make a judgment as to whether the photograph is just going make everyone want to turn…