Posts Tagged Cook’s Illustrated

Gack! Another long break!

I didn’t mean to, I swear!  It’s just that, well, there aren’t many recipes *left* in the WF market cookbook that I want to make.  So I’ve been cheating and cooking other things and not blogging about it.  Jess fail.

Tonight I made the fabulous fresh salmon burgers from America’s Test Kitchen: Best Classic American Recipes.  I’ve made these several times before and they are always delicious.  Read the rest of this entry »

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Pizza on the Grill

These were adapted from The Best Recipe, and were just about as a perfect kick-off to spring/summer as I could have wanted.  They were exactly right for an outdoor early supper, and dead easy to make while still looking kind of fancy and impressive.  This recipe makes 8 small pizzas.  If you don’t want to make that many, you can freeze the dough in individual rounds (separated by wax or parchment paper). Read the rest of this entry »

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Pepperoni Pan Pizza

I promise the next entry will be back to business as usual, cooking my way through the Whole Foods Market Cookbook.  But yesterday was the inauguration of President Barack Obama (HELL YEAH!) so I thought it was only fitting that I make a Chicago-style pizza in his honor.  This is the Pepperoni Pan Pizza recipe from America’s Test Kitchen and is as close an approximation to real deep dish pizza at home as any I’ve ever had.   The recipe as written takes about 90 minutes start to finish, but you can make it an easy weeknight dish by making the dough the night  before and letting it rise overnight in the fridge. Read the rest of this entry »

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Pasta with Butternut Squash and Sage

This is not from the WF cookbook.  You can tell because it involves BACON FAT as the primary flavor base.  Nom nom nom.  (It is, in fact, from the Jan/Feb issue of Cook’s Illustrated, and will be online free until the next issue comes out.  Or you can join the site for $20/year.  I think.  Maybe a different price.)  Or you can read it free here forever! Read the rest of this entry »

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