On Tuesdays and Thursdays, I post a picture and just a few words.
Frequently when I put dinner on the table, I realize that all or nearly all of the food is made with Cook’s Illustrated/America’s Test Kitchen recipes and cooked in CI/ATK recommended pots and pans.
Last night, it was chipotle chicken kabobs with cilantro dipping sauce (from The America’s Test Kitchen Quick Family Cookbook), sauteed green beans, and mashed sweet potatoes (both from the The Cook’s Illustrated Cookbook
).
(Plus a small bowl of melon, because I got a baby honeydew in my produce box. I managed this with no recipe. Ha.)
And the two All-Clad pans there are both recommended by Cook’s Illustrated too.
I’m such a fan-girl.
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P.S. The four All-Clad pans I have are all listed here. I’ve accumulated them slowly over many birthdays/Christmases, while they’re expensive, I think they’re totally worth waiting/saving for.
Joyce
Friday 22nd of May 2015
I just found 40 Cook's Illustated magazines at a thrift store and bought all of them for 25 cent's each. I heard you talk about their cookbook and have made the green beans many times you shared. I cannot say enough about how good they are. I am older and have cooked all my life bit I'm still learning! Thanks for all you do!
Kristen
Friday 22nd of May 2015
Oooh, that is a lovely find! Lucky you.
So glad you liked the beans.
Maureen
Thursday 21st of May 2015
I've started cooking that green bean recipe of yours and didn't realize it came from Cook's. Love that green bean recipe and I actually get my husband to eat green beans too!
Randi
Tuesday 19th of May 2015
Most of my recipes are from Cook's too( in one form or another). Lately I've been cooking out of the ATK healthy slow cooker cookbook. The teriyaki pork tenderloin is awesome, as are the fish tacos. Ditto on the turkey meatballs. Most of my "staple" baking recipes are from Cook's. The browned butter CCC, tall and fluffy buttermilk biscuits, foccacia, german choc. cake, NY crumb cake, cream cheese brownies. I could go on and on and on...... I also use the Gold Touch bakeware. LOVE IT.
Hannah @ eat, drink and save money
Tuesday 19th of May 2015
I'm with you! I think cookware is worth splurging on. The only exception for me is Lodge cast iron skillets, those things are so reasonable. Everything else I own is pretty pricey and worth every penny!
Kristen
Tuesday 19th of May 2015
Yep, my two cast iron skillets were super duper affordable. It doesn't seem like you have to spend a lot to get a good cast iron pan, so, yay!
Senora H-B
Tuesday 19th of May 2015
I am also such a fan girl! I do use Mark Bittman's recipes for a few things, but I choose most of my equipment based on ATK's recommendations. I cross-check them with Consumer Reports (because I'm neurotic...). Yesterday I made ATK pizza crust in my KitchenAid stand mixer. Then I rolled it out with their recommended French rolling pin (the tapered dowel). I baked it on parchment, like they recommend. The only non-ATK thing I used was a vintage Pampered Chef pizza stone (seriously can't recommend it highly enough....).
Kristen
Tuesday 19th of May 2015
Yeah, I have old pizza stones too! Now I'm curious what they recommend...