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Website: Cooks Illustrated


Recent Reviews

Weeknight Roast Chicken reviewed by kaye16

21st August 2011

Ten minutes to heat the oven and prep the chickie. Then two times 25-35 minutes. Then rest for 20 minutes. Weeknight? It was good enough, but hardly worth all the fuss, I think. A bit salty, and the pan sauce too.
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Teriyaki Stir-Fried Beef with Green Beans and Shitakes reviewed by hipcook

6th August 2010

Nice combination of flavors, straightforward stir-frying technique. I might increase the ginger next time.
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Better than A-1 Marinade for Steaks reviewed by NSane

18th April 2010

Rating 5 - awesome recipe and I can't wait to have it again. This marinade simply knocks all other steak marinades out of the water. Period. As an added bonus, you don't need to marinate overnight and can make it if you decide you want it for dinner...
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Korean Grilled Short Ribs reviewed by NSane

18th April 2010

Rating 5 - this recipe is just fantastic and I can't wait to make it again. Cook's Illustrated really came though on this one. It isn't entirely simple, but not that difficult either. Do not skip the pear as it helps tenderize the meat in the marinade....
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