FEATURING

E 'THAN 1,200 KITCH EN-TESTED R

~OR ECIP~
o PHOTOGRAPHS AND NO-NON ,S
,,50 \J\pMENT AND INGREDIENT RA SENSE
EG TINGS
 Recipes that work ... the first time and every time.
We know how frustrating it can be when things go wrong in the kitchen. That's why every
single recipe in this book has been tested not once, not twice, but often as many as 20, 30, or
even 40 times. And then, just to make absolutely sure, we often test our recipes using cheap
cookware, mediocre stovetops, and the wrong ingredients. All of this work results, we hope, in a
simple promise: our recipes work, the first time and every time. As we like to say, "We make
all the mistakes, so you don't have to." So here are 1,200 recipes you can count on.
And that's a guarantee from America's Test Kitchen to your kitchen.

Praise for The America's Test Kitchen Family Cookbook

"For the cook who wants to find all the answers in one book, the definitive choice is
The America's Test Kitchen Family Cookbook."
THE OAKLAND TRIBUNE

"A great book to give novice cooks embarking on life in the kitchen. As for seasoned cooks,
it will be an invaluable resource in their culinary library."
CHICAGO TRIBUNE

"This tome definitely raises the bar for all-in-one, basic, must-have cookbooks ....
Kimball and his company have scored another hit."
THE PORTLAND OREGONIAN

"This book is for real home cooks .... Easy to use and approachable, with fast recipes
as well as equipment and ingredient ratings."
THE DALLAS MORNING NEWS
ISBN-13: 978-1-933615-01-1
ISBN-10: 1-933615-01-X
53
$34.95 US/$43.95 CAN
America's
TEST KITCHEN ,."'
www.cookscountry.com z
www.cooksillustrated.com
BACK COVER PHOTOGRAPHS DANIEL J. VAN ACKERE
www.americastestkitchen.com SPINE PHOTOGRAPH · JOHN GOODMAN 9 781933615011
 II ~ ",' ~ ~\ ~~ 'i.'
.!

EMERGENCY SUBSTITUTIONS
EVERYBODY DO ES IT (EVEN THOUGH THEY SHOULDN ' T) . HERE ARE SOME TIPS FOR DOING IT WELL.
No one wants to run out to the market for just one ingredient, Perhaps something you've got on hand will do
th e trick.We tested scores of widely published ingredient substitutions to figure out which ones work under what
circumstances and which ones simply don't work. Below is a list of i ngredients commonly called for in recipes and the
items you are likel y t o h ave on h and that will work as su bstitutions.

TO REPLACE AMOUNT SUBSTITUTE

WHOLE MILK 1 cup % cup skim milk + % cup half-and- half

~ cup 1% milk + ~ cup half-and- half
0/. cup 2% milk + V. cup half-and -half
~ cup skim milk + Y' cup heavy cream

HALF-AND-HALF 1 cup ~ cup whole milk + Yo cup heavy cream

~ cup skim or lowfat milk + ~ cup heavy cream

HEAVY CREAM 1 cup 1 cup evaporated m ilk

Not suitable for whipping or baking, but fine for soups and sauces .

EGGS LARGE JUMBO EXTRA-LARGE MEDIUM Fo r half of an egg, whisk the yolk
1 1 1 1 and white together and use half
2 1Y2 2 2 of the liquid.
3 2 )1, 2 )1, 3 )1,
4 3 3 )1, 4 )1,
S 4 4 6
6 S S 7

BUTTERMILK 1 cup 1 cup milk + 1 tablespoon lemon juice or white vinegar

Let stand to thicken , about 10 minutes. Not suitable for raw applications,
such as a butterm ilk dressing.

SOUR CREAM 1 cup 1 cup plain whole- milk yogurt

Nonfat and lowfat yogurts are too lean to replace sour cream .

PLAIN YOGURT 1 cup 1 cup sour cream

CAKE FLOUR 1 cup ~ cup all-pu rpose flour + 2 tablespoons cornstarch

BREAD FLOUR 1 cup 1 cup all-purpose flour

Bread and pizza crusts may bake up with slightly less chew.

BAKING POWDER 1 teaspoon V. teaspoon baking soda + Y, teaspoon cream of tartar (use right away)

LIGHT BROWN SUGAR 1 cup 1 cup granulated sugar + 1 tablespoon molasses Pulse the molasses in a food
processor along with the sugar
DARK BROWN SUGAR 1 cup 1 cup granulated sugar + 2 tablespoons molasses or simply add it along with the
other wet ingredients.

CONFECTIONERS' 1 cup 1 cup granulated sugar + 1 teaspoon cornstarch, ground in a blender (not a food processor)
SUGAR Works well for dusting over cakes, less so in frostings and glazes.

TABLE SALT 1 tablespoon 1Y, tablespoons Morton Kosher Salt or fleur de sel
2 tablespoons Diamond Crystal Kosher Salt or Maldon Sea Salt
Not recommended for use in baking recipes.

FRESH HERBS 1 tablespoon 1 teaspoon dried herbs

WINE y, cup Y, cup broth + 1 teaspoon wine vinegar (added just before serving)
y, cup broth + 1 teaspoon lemon juice (added just before serving)
Vermouth makes an acceptable substitute for white wine.

UNSWEETENED 1 ounce 3 tablespoons cocoa powder + 1 tablespoon vegetable oil

CHOCOLATE 1Y, ounces bittersweet or semisweet chocolate (remove 1 tablespoon sugar from the recipe)

BITTERSWEET 1 ounce ~ ounce unsweetened chocolate + 2 teaspoons sugar

OR SEMISWEET Works well with fudgy brownies. Do not use in a custard or cake.
CHOCOLATE

". !
I;
~\ ~ \\', ';- I.) ,"}.
 -- . -'~ ---

TURKEY ROASTIN G WHEN IS IT DONE?

GUIDELINES
The following chart will help take some of the guesswork out of
Start the turkey at 425 degrees, th en finis h cook- knowing when your meat is done. Keep in mind that red meat
ing at 325 degrees as directed below. Yo u will and pork should come off the heat when 5 to 10 degrees shy
know it's done w hen the internal tempera ture of of the desired final temperature listed below, as the temperature
the thigh reaches 175 degrees. will continue to rise for several rrunutes (with the temperature of
steaks and burgers climbing less than the temperature of roasts).
WEIGHT/ ROASTING ROASTING TOTAL
SERVINGS TIME TIME ROASTING
AT 42S' AT 32S ' TIME RARE MEDIUM - MEDIUM WELL-
RARE DONE
12-14 lb. 1 hr ,., )1, hrs 2-2Y:z hrs
10-12 servings Red Meat (beef, lamb. veal) 125 ' 130 ' 140 ' 160 '

15-171bs 1 hr 1)1, -2 hrs 2 )1, -3 hrs Pork 14S ' 160 '
14-16 servings
Chicken (white meat) 160 '
18-221bs 1 hr 2-2 )1, hrs 3-3 )1, hrs
20-22 servings Chicken (dark meat) 175 "

EQUIVALENT CONVERSIONS FOR INGREDIENTS

MEASURES COMMONLY USED IN BAKING
Chefs know how to calculate ingre- Baking is an exacting science. Because measuring by weight is far more
dient amounts and measurements accurate than measuring by volume, it is more likely to achieve reliable
almost instinctively, but for the home results. Refer to the chart below to convert these conUll0n measures.
cook those kinds of calculations are
not always so easy. T hey can also
INGREDIENT OUNCES
be worrisome because a misstep in
measuring can be cosdy. Whether
1 cup ail- purpose flou r' S
your tablespoon measure has disap-
peared for the moment or yo u want 1 cup whole- wheat flour s )I,
to halve or double a recipe, this chart
will help. O unce measurements are 1 cup granulated (white) sugar 7
for liquids only.
1 cup packed brown sugar (light or dark) 7

1 cup confectioners' sugar 4

3 t easpoons = 1 tablespoon
4 tablespoons =~ cup 1 cup cocoa powder 3

S t ablespoons + 1 teaspoon = V. cup Butter'

8 tablespoons = )I, cup 4 tablespoons ( )I, stick. or ~ cup) 2

10 tablespoons + 2 teaspoons = Y. cup 8 tablespoons (1 stick. or )I, cup) 4

12 t ablespoons =% cup
16 tablespoons =1 cup =8 fluid ounces
2 cups =1 pint =16 fluid ounces
2 pints =1 quart =32 fluid ounces
16 tablespoons (2 sticks, or 1 cup) 8
·U.S. all-purpose flour. the most frequently used flour in this book. does not
contain leaveners. as some European flours do. These leavened f lours are called
self-rising or self-raising. If you are using self-rising flour. take this into consider-
ation before adding leavening to a recipe.

2 quarts =)I, gailon =64 fluid ounces ' In the United States. butter is sold both salted and unsalted. We generally call
for unsalted butter. If you are using sa lted butter. take this into consideration
4 quarts =1 gail on =128 fluid ounces before adding salt to a recipe.
 A I
KI

REVISED EDITION

FEATURING MORE THAN

1,200 KITCHEN-TESTED RECIPES, 1,500 PHOTOGRAPHS,
AND NO-NONSENSE EQUIPMENT AND
INGREDIENT RATINGS

THE EDITORS AT AMERICA'S TEST KITCHEN

P H OTOGRAPHY:
DANIE L J. VAN ACKERE &
CARL TREMBLAY

America's
"4'1.:,•• 9"+4

AMERICA' S TEST KITCHEN

BROOK LI N E, MASSAC H USE TT S

iii
 7
~ ~

m~fiiimrm~ ;
./~ ..
".).....
.
HI 0,\",0

Thi s seal is your guarantee that every single

recipe has been tested and approved by the
test cooks and editors at America's Test Kitc hen.

Copyright © 2006 by The Editors at America's Test Kitchen

All right s reserved. No part of th is book may be reproduced or transmi tted

in any manner whatsoever without written permission of the p ubl isher, except
in the case o f brief quotations embodied in critical articles or reviews.

AMERICA' S TEST KITCHEN

17 Station Street
Brookline , MA 0244S

LIBRARY OF CONGR ES S CA TA LOGIN G-IN-PUBLICATI ON DATA

The Editors at Amer ica's Test Kitchen

The America's Te st Kitchen Family Cookbook:

Featu ring More Than 1,200 Kitchen-Tested Recipes,
1.500 Photographs, and No-Nonsense Equipment and Ingredient Ratings
Revised Editi on

ISBN-13: 978-1-933615-01-1 Hardcover $34.95 US/$43.95 CA N

ISBN-10: 1-933615-01- X
I. Cooking. I. Title
2006

Manufactu red in China by R.R. D onnelley

109876543

Distributed by America's Test Kitchen, 17 Station Street, Brookline, MA 02445

EXECUTIVE EDITOR: Jack Bishop

ED ITOR: Elizabeth Carduff
SENIOR FOOD EDITOR: Julia Collin Davison
T EST K ITCHEN D ,RECTOR: Erin McMurrer
SENIOR EDITOR: Lori Galvin
ASSOCIATE EDITOR S: Matthew Card and Keith Dresser
ASSISTANT EDITORS: Charles Kelsey and Elizabeth Wray Emery
TEST COOKS: Stephanie Alleyne, Diane Unger, Jeremy Sauer, and Rachel Toomey
A SSISTANT TEST COOK: Barbara Akins
COPYEDITOR: Evie Righter
PROOFREADERS: Holly Hartman and Debra Hudak
INDEXER: Elizabeth Parson
TECHNIOUE , S,LHOUETTE, AND DOCUMENTARY PHOTOGRAPHY: Daniel J . van Ackere
FINISHED D ISH PHOTOGRAPHY: Daniel J. van Ackere and Carl Tremblay
ART D ,RECTOR: Amy Klee
DESIGN: BTDNYC
PRODUCTION D ,RECTOR: Guy Rochford
SENIOR PRODUCTION M ANAGER: Jessica Lindheimer Quirk
PRODUCTION SUPPORT: Ron Bilodeau, Anne Francis, Lauren Petta piece, Christian Steinmetz, and Matthew Warnick

iv
 CONTENTS
/ COVERS a

TITLE e

DETAILED CONTENTS h

PREFACE VI

HOW TO USE THIS BOOK VIII

COOKING 101: A GUIDE TO THE BASICS

B APPETIZERS 17

D SALADS Sl

F SANDWICHES 79

H SOUPS AND STEWS 91

J VEGETABLES 119

L RICE, GRAINS, AND BEANS 1Sl

N PASTA 175

P EGGS AND BREAKFAST 213

R FISH AND SHELLFISH 243

T POULTRY 285

V MEAT 333

X GRILLING 383

Z SLOW COOKER AND PRESSURE COOKER 419

BB BREAD AND PIZZA 4S5

DD QUICK BREADS 481

FF COOKIES 499

HH CAKES 525

JJ PIES AND TARTS 559

LL FRUIT DESSERTS 589

NN PUDDINGS AND CUSTARDS 607

PP FROZEN DESSERTS 619

RR SAUCES AND CONDIMENTS 633

TT LIGHT RECIPES 659

VV MENUS 685

CHARTS 693

INDEX 697

v
 APPETIZERS

DIPS AND SPREADS CHEESES AND MORE HOT APPETIZERS

Green Goddess Dip 17 Holiday Cheese Ball 24 Tomato and Mozzarella Tart 36
Creamy " Caesar" Dip with Dates Stuffed with Parmesan · 24 Chicken and Cheese
Parmesan and Anchovies 17 Quesadillas 39
Cheese Straws 28
The Test Kitchen's Favorite Quick Bean and Cheese Quesadillas · 40
The Test Kitchen's Favorite
and Easy Party Dips 18
Party Cheese Straws 29 Cheesy Nachos with Spicy Beef 41
Herbed Spinach Dip 19
Baked Brie en Crou te 30 Potato Skins Baked with Cheddar
Spinach Dip with Blue Cheese and Bacon 42
Cheddar Cheese Coins 31
and Bacon 19
Perfect Popcorn · 43
Smoked Sa lm on Canapes · 31
Spinach Dip with Feta, Lemon,
Flavored Popcorn Butters · 43
and Oregano 19 Deviled Eggs · 44
Bacon-Wrapped Shrimp · 45
Cilantro-Lime Spinach Dip 19 with Tuna , Capers, and
Chives · 44 Bacon-Wrapped Sea
Smoked Salmon Mousse · 21
Scallops · 45
with Anchovies and Basil · 44
Smoked Trout Mousse · 21
Shrimp Skewers 46
Horseradish Cocktail Sauce · 44
Baked Crab Dip 21
Scallop Skewers 46
Classic Shrimp Cocktai l 45
Clam Dip with Bacon and
Chicken Sate with Spicy Peanut
Scallions 22 Oysters on the Half Shell with
Dipping Sauce 46
Mignonette Sauce 50
Cheddar-Beer Spread 22
Beef Sate with Spicy Peanut
Herbed Goat Cheese Spread · 22 Dipping Sauce 47
NUTS, OLIVES, AND BREADS
The Test Kitchen 's Favorite Cream Asian Spiced Chicken Wings 48
Cheese Spreads 23 Spiced Nuts 25
Spicy Buffalo Wings 49
Tapenade · 33 Curry-Spiced Nuts 25
Cocktai l Meatballs and Kielba sa 49
Hummus 33 Cinnamon-Spiced Nuts 25
Guacamole · 38 The Test Kitchen 's Favorite Party
Almonds · 25
Fast Tomato Salsa · 39
Marinated Black and Green
Oli ves 32
Warm Marinated Olives 32
Crostini · 34
The Test Kitchen 's Favorite
Crostini Toppings · 34
Easy Homemade Pita Chips · 35
Dipping Oils for Bread · 35
Bruschetta with Tomatoes and
Basil · 36
Bruschetta with Herbs · 36

• signifies FAST
 SALADS

DRESSINGS GREEN SALADS DELI SALADS

Basic Vinaigrette - 51 The Simplest Green Salad - 51 Classic Chicken Salad 69
Balsamic Vinaigrette - 51 Caesar Salad 59 Chinese Chicken Salad with
Hoisin Vinaigrette 70
Raspberry Vinaigrette - 51 with Sauteed Chicken 59
Curried Chicken Salad 70
Honey-Dijon Vinaigrette - 51 Watercress, Blue Cheese, Pears,
and Toasted Walnuts - 60 Classic Egg Salad - 71
Lemon-Shallot Vinaigrette - 52
Bibb Lettuce, Green Apples , and Classic Tuna Salad - 71
Orange-Sesame Vinaigrette - 52
Cheddar - 60
with Carrots and Dill - 71
Tomato-Basil Vinaigrette - 53 Green Leaf Lettuce, Beets,
with Balsamic Vinaigrette
Catalina Dressing 53 Goat Cheese, and Walnuts - 60
and Grapes - 71
Thousand Island Dressing - 53 Romaine Lettuce, Roasted Red
Creamy Seafood Salad 72
Peppers, and Black Beans - 60
Blue Cheese Dressing - 54 Creamy Buttermilk Coleslaw 72
Spinach, White Beans, and
Creamy Garlic Dressing - 54 Red Pepper - 60 Creamy New York Deli Coleslaw 73
Ranch Dressing - 55 Bibb Lettuce, Endive, and Sweet and Sour Coleslaw 73
Lowfat Ranch Dressing - 55 Cucumber - 60
American Potato Salad 74
Green Goddess Dressing - 55 Romaine Lettuce, Chickpeas,
and Feta - 60 German Potato Salad - 74
Lowfat Green Goddess
Arugula , Grapefruit, and Feta - 61 French Potato Salad 75
Dressing - 55
Romaine Lettuce, Artichoke Hearts, with Radishes , Cornichon s,
Nonfat Roasted Garlic Dressing 56 and Capers 75
and As iago - 61
Lowfat Orange-Lime Dressing 57 Macaroni Salad 75
Bibb Lettuce, Cherry Tomatoes,
Lowfat CranberrY-Balsamic and Bacon - 61 Fusilli Salad with Salami and
Dressing 57
Arugula , Shaved Fennel, and Sun-Dried Tomato Vinaigrette 76
Parmesan - 61 Tortellini Salad with Asparagus
CROUTONS Mesclun, Carrots, and Alfalfa and Fresh Basil Vinaigrette 76

Garlic Croutons 58 Sprouts - 61 Three-Bean Salad 77

Chili Croutons 58 Red Leaf Lettuce, Radishes, Tomato, Mozzarella, and Basil
and Jicama - 61 Salad - 77
Spiced Croutons 58
Mesciun, Goat Cheese, and Waldorf Salad - 77
Herbed Croutons 59 Almonds - 61
Fresh Corn Salad with Black Beans
Parmesan Croutons 59 Wilted Spinach Salad with Bacon and Tomatoes 78
and Red Onion - 65
Cold Sesame Noodles 78
Wilted Spinach Salad with Feta
and Olives - 66
Nic;:oise Salad 66
Cobb Salad 67
Chef's Salad 68
Chef's Salad with Fennel , Asiago,
and Salami 68

• signifies FAST
Greek Salad - 69
 SANDWICHES

COLD SANDWICHES HOT SANDWICH ES

Roast Beef with Boursin and Reuben Sandwiches 79

Arugula - 82
Tuna Melts - 79
Ham and Smoked Gouda with
Grilled Cheese Sandwiches - 80
Sweet and Sour Pickles - 82
Grilled Mozzare ll a Sandwiches
Prosciutto with Goat Cheese
with Tapen ade and Roasted
and Radicchio - 82
Red Peppers - 80
Roast Turkey with Cheddar
Oven "Grilled " Cheese for a
and Apple - 82
Crowd - 80
Smoked Turkey with Havarti
Philly Cheesesteaks 81
and Watercress - 82
Oyster Po' Boys 85
Roast Turkey with Avocado
and Sprouts - 82 Shrimp Po' Boys 85
Mozzarella with Roasted Red Cubano Sandwiches 86
Peppers and Pes to - 82
Middle Eastern Pita
Spinach and Feta with Sandwiches - 87
Sun-Dried Tomat oes - 82
Sloppy Joes - 87
Chicken Salad with Fennel and
Portobello Burgers 88
Green Goddess Dressing - 82
Peanut Butter and Apple with
Skillet Hamburgers - 89
Hon ey - 82 Skillet Cheeseburgers - 89
Hazelnut Spread with Bananas and Skillet Turkey Burgers - 90
Toasted Walnuts - 82
Tuna Salad with Tomato , Tapenade,
and Feta - 83
Egg Salad with Bacon and
Radishes - 83
B.L.T. with Avocado and Chipotle
Mayonnaise - 83
Muffuletta 84

• signifIes FAST
 SOU PS AND STE WS

CHICKE N AND TURKEY SOUPS CREAM Y SOUPS AND

CHOWD ERS
Chicken Broth 91
Cream of Tomato Soup 98
Chicken Noodle Soup 92
Cream of Brocco li, Asparagu s,
Tortilla Soup 93
or Pea Soup 99
Matzo Ball Soup 93 Corn Chowde r 102
Egg Drop Soup 94 Butternu t Squash Soup 103
Thai Coconut Chicken Soup 95 New England Fish Chowde r 115
Turkey Broth 96 Quick Clam Chowde r 115
Turkey Noodle Soup 96

STEWS AND CHillS

VEGETA BLE SOUPS
Beef Stew 109
Vegetab le Soup 97 Beef Burgund y 111
French Onion Soup 100
Beef Goulash 111
Potato-L eek Soup 101 North African Lamb Stew 112
Mushroo m-Barley Soup 104
Cassoule t with Pork and
Split Pea and Ham Soup 104 Kielbasa 113

Pasta e Fagioli 105 Southwe stern Pork Stew 114

White Bean and Garlic Soup 105 Cioppino 116

Morocca n-Style Chickpea All-Amer ican Beef Chili 117

Soup 106 Vegetari an Bean Chili 118
Black Bean Soup 107
Cold Cucumb er Soup 107

Gazpach o 108

Borscht 109

Steamed Artichokes 119
with Mustard-Tarragon Dipping
Sauce 119
with Lemon-Mint Dipping
Sauce 119
Broiled Asparagus · 121
with Balsamic Glaze ·
with Soy-Ginger Sauce ·
Roasted Beets 122
Harvard Beets 123
Roasted Beets with Blue Cheese
and Walnuts 123
Skillet Broccoli with Toasted Garlic
and Lemon · 123
with Red Bell Pepper and Sweet
Soy Sauce · 123
with Pine Nuts and Raisins ·
Skillet-Braised Brusse ls Sprouts with
Bacon and Shallots · 124
Braised Red Cabbage 124
Stuffed Cabbage Rolls with Sweet
and Sour Tomato Sauce 125
Glazed Carrots · 126
with Orange and
Cranberries · 127
Curried, with Currants and
Almonds · 127
with Ginger and Rosemary .
Honey-Glazed, with Lemon and
Thyme · 127
Curried Skillet Cauliflower with
Cilantro 128
Cauliflower Gratin 129
with Ham and Cheddar 129
with Leeks and Gruyere 129
Corn on the Cob · 129
Corn Fritters · 130
Creamy Corn Pudding 130
VEGETABLES
Succotash · 131
Eggplant Parmesan 132
Roasted Ratatouille 133
Braised Fennel with White Wine
and Parmesan 133
Collard Greens with Bacon and
122 Onion 134
122 with Kielbasa 135
Skillet-Braised Green Beans ·
Tomato-Braised Green Beans
with Basil · 135
Orange-Braised Green Beans
with Buttered Cashews · 135
Sauteed Mushrooms with Shallot
and Thyme · 135
with Garlic and Sage · 135
124 Glazed Pearl Onions 136
Balsamic Glazed Onions 136
Fast Buttery Peas · 136
Sauteed Buttery Peas with Mint
and Feta Cheese · 136
Creamy Peas with
Tarragon · 136
Stuffed Bell Peppers 137
Vegetarian Stuffed Bell
Peppers with Spicy Corn and
Black Beans 137
127 Twice-Baked Potatoes 138
with Blue Cheese and
Thyme 138
with Monterey Jack and
Pesto 138
with Chipotle Chile and
Onion 139
with Smoked Salmon and
Chives 139
30-Minute Baked Potatoes · 139
Mashed Potatoes 140
Garlic Mashed Potatoes 140
Scallion and Horseradish Mashed
Potatoes 141
Smoky Cheddar and Grainy
Mustard Mashed Potatoes 141
with Blue Cheese 141
Roasted Red Potatoes 141
with Garlic and Rosemary 141
with Shallot, Lemon , and
Thyme 141
with Feta, Ol ives, and
Oregano 141
135
Scalloped Potatoes 142
Oven Fries 143
Potato Pancakes 144
Spinach with Garlic and
Lemon · 145
with Shallots and Goat
Cheese · 145
with Bacon and Balsamic
Vinegar · 145
Creamed Spinach · 145
Mashed Sweet Potatoes 146
Maple-Orange 146
Garlic-Scented , with Coconut Milk
and Cilantro 146
Candied Sweet Potato
Casserole 147
with Toasted Marshmallow
Topping 147
Sauteed Cherry Tomatoes · 147
with Capers and Anchovies · 147
Stuffed Tomatoes 148
with Pecorino Romano, Oregano,
and Olives 148
Sauteed Summer Squash · 149
with Lemon and Mint 149
Proven<;:al-Style Summer Squash
Casserole 149
Summer Squash Casserole with
Feta, Lemon, and Oregano 149
Roasted Winter Squash 150
with Brown Butter and Sage 150
with Soy-Maple Glaze 150
 RICE , GRAINS , AND BEANS

RICE AND GRAINS BEANS, LENTILS, AND TOFU

Easy Rice Pilaf 151 Barbecued Baked Beans 166
with Currants and Cashews 151 Boston Baked Beans 168

Indian-Spiced Rice Pilaf with New Orleans-Style Red Beans 169

Dates and Parsley 151
Refried Beans · 169
Wild Rice Pilaf 153
Hoppin' John 170
Creamy Rice Cassero le 154
Cuban Black Beans 170
Mexican Rice 155
Sicilian-Style Beans and
Risotto 156 Greens 171
Asparagus Risotto with Lemon Spanish-Style Braised Lent ils with
and Mint 156 Sausage 172

Mushroom Risotto 156 with Sausage and Chard 172

Garlic Risotto 157 Indian-Spiced Red Lentils 173
Saffron Risotto 157 Fried Tofu Fingers · 173
Baked Risotto 157 Stir-Fried Curried Tofu with
Coconut Sauce 174
with Butternut Squash, Sage,
and Almonds 157

Crispy Risotto Cakes · 158

Creamy Polenta with Butter
and Parmesan 159

with Roasted Tomatoes and

Fresh Mozzarella 160
Old-Fashioned Stovetop
Grits · 160
Cheesy Baked Grits 161
with Sausage and Bell
Pepper 161
Aromatic Curried Couscous · 164
Couscous with Lemon and
Herbs 164
Quinoa Pilaf with Apples and
Pecans 164
Creamy Orzo 165
with Peas and Parmesan 165
with Fennel, Orange, and
Olives 165
Hearty Bu lgur Pilaf 165

• Signifies FAST
 PASTA

PASTA SAUCES FRESH PASTA, RAVIOLI , AND BA K ED PA STA

OTHER C LA SSI C DISHES
Quick Tomato Sauce _ 175 Baked Macaroni and Cheese 201
The Best Spaghetti and
Arrabbiata (Spicy) Sauce _ 175 Baked Cheese Tortellini with Peas,
Meatballs 176
Radicchio, and Bacon 202
with Vodka and Cream _ 175
Linguine with White Clam
Sauce _ 189 Baked Ziti with Tomatoes and
No-Cook Tomato Sauce _ 180
Mozzarella 203
Spicy _ 180 Spanish-Style Linguine with Clams
and Chorizo 189
Cheesy Baked Manicotti 204
with Mixed Herbs _ 180
Fresh Egg Pasta 190 with Pea and Mint Filling 204
with Olives and Feta _ 180
Fettuccine Alfredo _ 191 Simple Cheese Lasagna 205
with Fresh Mozzarella _ 180
Mushroom and Spinach
Simple Homemade Cheese
with Fennel and Parmesan _
Ravioli 192 Lasagna 206
180
Spinach and Ricotta Ravioli
Meat Lasagna 206
Pesto _ 181
Filling 193
Sun-Dried Tomato Pesto _ 182 Aglio e Olio _ 193 SKIL L ET PASTA
Roasted Red Pepper Pesto _ 182 Pasta alia Amatriciana _ 194 Skillet Lasagna 207
Parsley-Nut Pesto _ 183 Pasta alia Norma _ 194 with Italian Sausage and Red
Long-Cooked Meat Ragu 186 Spaghetti alia Carbonara _ 195 Bell Pepper 207

Bolognese Sauce 187 Pasta Primavera 196 Skillet Chili Mac 208
Puttanesca Sauce _ 188 Skillet Ziti with Chicken and
Orecchiette with Broccoli, Sausage,
Broccoli _ 208
Chunky Tomato Sauce for and Roasted Peppers _ 197
Lasagna _ 205 Skillet Penne and Sausage
Penne with White Beans and
Supper _ 209
Pancetta _ 197

Creamy Shells with Peas and Skillet Tuna Noodle Casserole 210
Prosciutto _ 198 Skillet Turkey Tetrazzini 210
Shrimp Fra Diavolo 199 Mexican-Style Skillet
Vermicelli 210
Scallops Fra Diavolo 200
Fettuccine with Shrimp, Tarragon ,
with Chorizo 211
and Cream _ 200 with Black Beans 211
Creamy Stovetop
Mac 'n ' Cheese _ 200
ASIAN NOODL E S
Curried Singapore Noodles _ 211
Vegetable Lo Mein 212
Beef Lo Mein 212

• signifies FAST
 EGGS AND BREAKFAST

EGGS 24-Hour Omelet 227 BREAKFAST MEATS AND

Soft-Boiled Eggs - 213 POTATOES
with Sun-Dried Tomatoes and
Mozzarella 227 Oven-Fried Bacon . 238
Hard-Boiled Eggs - 213
Poached Eggs - 214 with Pepper Jack and Chipotle Crisp Microwaved Bacon - 238
Chile 227
Eggs Benedict 214 Homemade Breakfast Sausage 238
Easy Cheese Souffle 227
Eggs Florentine 214 Home Fries 239
with Fines Herbes 228
Fried Eggs - 216 Spicy Red Pepper Home Fries
with Spinach 228 239
Fried Egg Sandwich - 216
Quiches Corned Beef Hash 240
with Pastrami and Swiss - 217
Quiche Lorraine 228 Red Flannel Hash 240
BBQ Egg Sandwich - 217
Leek and Goat Cheese Quiche Hash Browns · 240
Eggs in a Hole - 217 229
Scrambled Eggs - 218 Crabmeat Quiche 229
with Ham and Swiss - 218 GRANOLA AND OATMEAL
with Onion and Herbs - 218 CREPES, PANCAKES , WAFFLES ,
AND FRENCH TOAST
Classic Granola · 241
Mexican-Style Scrambled
Crepes 230 Chunky Granola - 241
Eggs - 218
Toast ed Granola 242
Huevos Rancheros 219 Lemon-Ricotta Crepes with
Strawberry Topping 231 Ultimate Oatmeal 242
Breakfast Burritos 220
The Test Kitchen's Favorite with Honeyed Fig Topping 242
Scrambled Eggs in Puff Pastry 221 Crepe Fillings 231
with Sauteed Spiced Apple
Omelets
Pancakes - 232 Topping 242
Cheese - 222 Blueberry Pancakes - 232
Mushroom and Fresh Thyme -
Whole-Wheat Pancakes - 232
223
Grahamcakes - 232
Bacon and Onion - 223
Cornmeal Pancakes - 233
Potato, Ham, and Parsley - 223
German Apple Pancake 233
Denver - 223
Waffles
Frittatas
Buttermilk Waffles · 234
with Parmesan and Herbs - 224
Honey-Bran Waffles · 234
with Sun-Dried Tomatoes,
Mozzarella, and Basil - 225 Overnight Yeasted Waffles 235
with Asparagus, Ham, and French Toast 235
Gruyere · 225
Stuffed French Toast 236
Breakfast Strata
Make-Ahead French Toast Casserole
with Spinach and Gruyere 225 with Caramel-Pecan Topping 237
with Sausage. Mushrooms, and Make-Ahead Rum-Raisin French
Monterey Jack 226 Toast Casserole 237

• sign ifies FAST

 FISH AND SHELLFISH

J:
n
L
.J
.J
U
J:
n
SALMON Baked Flounder with Crab SHELLFISH
Stuffing 257
Pan-Seared Salmon - 243 Popcorn Shrimp - 271
Sole Meuniere with Browned Butter
Maple-Soy Glazed Salmon - 244 and Lemon - 259 Pan-Seared Shrimp - 272
Mu stard and Brown Sugar with Ginger-Hoisin Glaze - 272
Sole Amandine - 260
Glazed Salmon - 244
Steamed Sole Bundles with with Chipotle-Lime Glaze - 272
Sweet and Sour Glazed
Vegetables and Tarragon 260 Shrimp Scampi - 273
Salmon - 244
Asian-Flavored Steamed Sole Garlicky Stir-Fried Shrimp with
Poached Sa lmon with Vegetables
Bundles 260 Carrots and Peppers - 273
and Herb Broth 244
Pan-Seared Halibut with Warm Stir-Fried Shrimp and Snow Peas in
Poached Salmon with Tomato
Cherry Tomato Relish - 263 Coconut Curry Sauce - 274
Saffron Broth 245
Pan-Seared Haddoc k with Shrimp Jambalaya 275
Cold Poached Salmon 245
Warm Roasted Pepper and
Oven-Poached Side of Salmon 246 Basil Relish - 264 Quick Skillet Paella 276

Oven-Roasted Side of Salmon 248 Pan-Seared Sesame-Crusted Pael la for a Crowd 277
Tuna Steaks with Avocado-Orange Pan-Seared Scallops with Lemon ,
with Basil, Tarragon , and Garlic Salsa - 265
249 Shallots, and Capers - 277
Pan-Seared Pepper-Crusted with Orange and Thyme - 278
Chili-Lime Roasted Salmon 249 Tuna Steaks - 265
Salmon and Leek Pot Pie 250 Steamed Mussels with White Wine
Pan-Seared Swordfish with and Garlic - 278
Pan-Fried Salmon Cakes 251 Orange-Apricot Sauce - 266
with Cream Sauce and
Pan-Fried Smoked Salmon Roasted Trout Stuffed with Bacon Herbs - 278
Cakes 252 and Spinach 266
Asian-Style - 279
with Parmesan 252 Baked Snapper Fillets with Roasted
Ratatouille 267 Clams Steamed in Beer - 279
Summery Fish and Vegetable Indoor Clambake 279
COD AND OTHER FISH Packets 267
Crab Imperial 280
Fast and Crunchy Baked Fried Catfi sh - 269
Cod - 252
Maryland-Style Crab Boil 281
Oven-Fried Catfish - 270 Crab Cakes 281
with Capers, Tarragon , and
Potato Chips - 253 Beer-Battered Fried Fish 270 Lobster Newburg 282
with Horseradish, Garlic, and Chesapeake-Style 271 Seafood Newburg 282
Breadcrumbs - 253 with Garlic and Herbs 271
Steamed Lobsters - 283
with Chipotle, Lime, and Fish Tacos 271
Fritos - 253
Boston Baked Cod - 256
Braised Cod Proven.;:al - 256
Braised Cod with
Peperonata - 257
Braised Cod Veracruz - 257

• signifies FAST
 POULTRY

STOVETOP CHICKEN Chicken Fajitas - 308 STEWS AND BRAISES

Pan-Seared Chicken Breasts One-Pot Chicken and Rice 311 Chicken Cacciatore 320
with Vermouth and Tarragon with Peas and Carrots 311 Chicken Provencal 321
Sauce 286
Southwestern 311 Chicken Paprikash 321
with Cream Sauce with
Cajun Chicken and Corn Stew 321
Mushrooms 288
Simple Chicken Fricassee with
with Hearty Brown Ale Sauce BAKED CHICKEN AND CHICKEN
Mushrooms 322
288 CASSEROLES
with Apricot-Orange Sauce 288 with Peas and Carrots 322
Pineapple Chicken Bake - 285
with Roasted Red Pepper
Chicken and Dumplings 324
Cranberry-Orange Chicken
Relish 289 Bake - 285 with Leeks and Tarragon 325
with Tomato, Basil, and Apricot-Orange Chicken
Cape r Sauce 289 Bake - 285
WHOLE ROAST CHICKEN AND
with Mustard and Cider Sauce Chicken Pizzaiola - 286 GAME HENS
289
Oven-Fried Chicken 304 Apricot-Ginger-Glazed Cornish
with Sweet-Tart Sauce w ith Hens 313
Tomato and Thyme 289 Stuffed Chicken Breasts 304
with Orange-Chipotle Glaze 313
Chicken Marsala 287 with Sun-Dried Tomatoes 305
Simple Roast Chicken 316
Chicken Piccata 290 with Pesto 305
Two Roast Chickens 316
with Prosciutto 290 Chicken Cordon Bleu 306
Roast Lemon Chicken 318
with Black Olives 290 Chicken Divan 307
Roast Chicken and Vegetables 319
Chicken Saltimbocca 292 Easy Chicken Enchiladas 308

Stir-Fried Chicken and Pineapple in Enchilada Sauce - 309

Sweet and Sour Sauce - 293 TURKEY
Easy Chicken Calzones 310
Stir-Fried Chicken with Green Beans Sauteed Turkey Cutlets with Dried
Fiesta Casserole - 310
in Spicy Orange Sauce - 294 Cherry Sauce - 325 \
Chicken Teriyaki 296
Simple Baked Chicken 312 Easy Roast Turkey Breast with Gravy J
with Honey and Mustard 312 326
Indoor BBQ Chicken - 297
with Lemon and Herbs 312 Roast Turkey 327
Crispy Chicken Breasts - 298
with Five-Spice Powder and
Chicken Milanese - 298 Ginger 312
GRAVY AND STUFFING
Chicken with Garlic and Honey-Baked , with Ginger
Oregano - 298 Quick Gravy for Roast Chicken -
and Soy 312
317
Deviled Chicken - 299 Skillet-Roasted Tarragon
Easy Turkey Gravy 329
Chicken Parmesan - 299 Chicken 314
Golden Cornbread-Sausage
Chicken Fingers - 299 Chicken Pot Pie 323
Stuffing 331
Extra-Crunchy Fried Chicken 302 with Spring Vegetables 324
Cornbread for Stuffing 332
Extra-Spicy, Extra-Crunchy Classic Bread Stuffing with Sage
Fried Chicken 302 and Thyme 331
with Sausage, Pecans, and
• sIgnifies FAST
Apricots 332
with Bacon and Apples 332

BEEF
Weeknight Skillet Fajitas -
Pan-Seared Steaks with
Red Wine Pan Sauce - 335
Pan Sauces for Steaks and
Lamb Chops
Worcestershire and
Butter Sauce - 336
Mushroom and Sherry
Sauce - 336
Cognac and Mustard Sauce -
Bell Pepper and Vinegar
Sauce - 337
Chipotle Chile and
Orange Sauce - 337
Steak au Poivre with
Brandied Cream Sauce -
Chicken-Fried Steak with
Cream Gravy 342
Prime Rib 343
Roast Beef Tende rl oin 344
Slow-Roasted Beef 348
Pot Roast with Root
Vegetables 348
Corned Beef and Cabbage
Braised Brisket 350
Braised Beef Short Ribs 351
American Chop Suey 352
All-American Meatloaf 353
Beef Stroganoff 354
Beef Pot Pie 355
Beef Tortilla Casserole 356
Beef Tacos - 357
Tamale Pie 358
Beef and Broccoli Stir-Fry -
Thai Red Beef Curry - 360
Beef Teriyaki - 360
• signifies FAST
MEAT
PORK LAMB
333 Sauteed Pork Medallions - 361 Roast Rack of Lamb 375
Sauteed Pork Chops - 362 Sweet and Sour Mint Sauce - 375
Roast Boneless Leg of Lamb 376
Stuffed Pork Chops 363
Herbed Roast Boneless
Pan Sauces for Pork
Leg of Lamb 377
Cranberry-Orange Sauce - 364
Roast Leg of Lamb 377
Brandy and Prune
Cream Sauce - 364 Pan-Seared Lamb Chops with
Red Wine Rosemary Sauce - 378
Bourbon-Apricot Sauce - 364
Braised Lamb Shanks in
336 Garlic-Hoisin Sauce - 364 Red Wine 379
Lemon and Thyme Sauce - 365 Braised Lamb Shanks with
Lemon and Mint 379
Mustard and Tarragon
Sauce - 365 Shepherd 's Pie 380
Bratwurst and Sauerkraut 365
Smothered Pork Chops 366 VEAL
337
Crunchy Pork Chops 367 Veal Scaloppine - 380
Crispy Breaded Pork Cutlets - 368 Crispy Breaded Veal Cut lets - 381
Roast Pork Loin 369 Crispy Veal Milanese - 381
Roast Pork Loin with Veal Parmesan 381
Root Vegetables 369
Osso Buco 382
Glazes for Pork Roasts
Maple Glaze - 370
349 Spicy Honey Glaze - 370
Apricot-Orange Glaze - 370
Roast Pork Tenderloins - 371
Spiral-Sliced Ham 372
Sauces for Spiral-Sliced Ham
Dried Cherry and Stout
Sauce - 373
Mustard Sauce with
Vermouth - 373
Fried Ham Steak with
Cider Gravy - 374
359 Oven-Roasted Spareribs 374
 GRILLING

BEEF POR K SPICE RUBS , GLAZES, AND

Perfect Hamburgers - 383 Grilled Pork Chops 393
MARINADES

with Chipotle and Dry Rubs

Grilled Pork Tenderloin 394
Scallions - 383 Chipotle and Ancho Chile - 390
Grill-Roasted Pork Loin 397
with Bourbon, Mustard, and Cajun - 390
Chives - 383 Barbecued Pork Ribs 398

Barbecued Pulled Pork 400 Herb - 390

Ultimate Cheeseburgers - 383
Latin Spice - 390
Grilled Steaks - 384 Cuban-Style Barbecued Pulled
Pork with Mojo Sauce 401 Montreal Steak Seasoning - 390
Grilled Tuscan Steak with
Olive Oil and Lemon - 385 Grilled Italian Sausages - 402 Tarragon-Mustard - 390
Grilled Sausages, Peppers, Cocoa-Cumin-Allspice - 390
with Blue Cheese and
and Onions 402
Chives - 385 Aromatic Spice - 390
with Marinated Tomatoes - 385 Three-Pepper - 390
with Chipotle and Grilled CHICKEN AND TURKE Y
Curry-Cumin - 390
Lime - 385 Grilled Boneless, Skinless Chicken
Breasts - 404
Basic BBO - 399
Grilled Flank Steak - 387
Wet Rubs
BBO Beer-Can Chicken 404
Grilled Fajitas 387
Grilled Bone-In Chicken Pieces 405
Orange, Sage, and Garlic - 395
Grilled Steak Tips
Mediterranean Lemon and
Southwestern 388 Grilled Butterflied Chicken 407
Herb - 395
with Pesto 408
with Asian Flavors 389 Asian-Spiced - 395
alia Diavola 408
Barbecued Beef Brisket 401 Jamaican Jerk - 395
Grill-Roasted Turkey Breast 408
Honey, Mustard, and Garlic -
Grill-Roasted Turkey 409 395
LAMB
with Spice Rub 410 Glazes
Grilled Lamb Chops - 389
Grilled Butterflied Leg Lemon - 414
of Lamb 391 SEAFOOD Lime with Jalapeno and
with Tandoori Marinade 391 Coriander - 414
Grilled Shrimp or Scallops - 410
with Greek-Style Marinade 391 Hoisin, Honey, and Ginger - 414
with Spicy Garlic Paste - 410
with Soy-Honey Marinade 392 Smoky Orange-Chile - 414
with Lemon-Herb Paste - 410
Grilled Rack of Lamb 392 Maple-Mustard - 414
New Orlean s-Style - 411
Sesame-Soy - 414
Grilled Lobsters - 411
Marinades
with Herbed Garlic Butter - 411
Southwestern - 418
Grilled Whole Fish 412
Caribbean - 418
Grilled Fish Steaks or Fillets - 415
Asian - 418
Curried Yogurt - 418
GRILLED VEG ETABLES - 416
GRILLED KEBAB S 417
• signifies FAST
Aloha Kebabs 418
 SLOW COOKER AND
PRESSURE COOKER

SLOW-COOKER RECIPES PRESSURE-COOKER RECIPES

CHillS, SOUPS, AND STEWS STEWS AND BRAISES

Texas-Style Chili con Carne 419 Hearty Beef Stew 438
Weeknight Chili 420 Texas-Style Chili con Carne 439
Beef and Barley Soup 420 Mexican-Style Pork Stew 440
Hearty Beef Stew 421 Curried Lamb Stew 441
Guinness Beef Stew 422 Chickpea and Tomato Stew 442
Hungarian Beef Goulash 423 Chicken Provenc;:al 444
Mex ican-Style Pork Stew 424 Chicken Cacciatore 444
Lamb Vindaloo 426 Chicken Biryani 445
Chicken and Rice with Lemon and
Scallions 446
BEEF, PORK, AND CHICKEN
MeXican-Style Chicken and
Country-Style Pot Roast 425
Rice 447
Italian-Style Pot Roast 425
Southwestern Pot Roast 426 SAUCES, BEANS, AND BROTH
Beef Brisket with Onion
Meaty Tomato Sauce with
Gravy 427
Pork 448
Pork Loin with Sweet Potatoes,
Cuban B lack Beans 449
Orange, and Cilantro 428
Boston Baked Beans 450
Pork Loin with Cider and
Prunes 429 Rich Chicken Broth 451
Country-Style Pork Ribs with
Sausage and Beans 429
POTATOES AND RISOTTO
Barbecued Pulled Pork 430
Mashed Potatoes - 451
Barbecued Beans 431
Cheesy Mashed
Meaty Tomato Sauce with Pork 431 Potatoes - 452
Chicken Chasseur 432 Smashed Red Potatoes w ith
Garlic and Chives - 452
Chicken with White Wine, Tarragon,
and Cream 433 Risotto - 452
Chicken Cacciatore 434 with Asparagus and
Prosciutto - 453
Chicken with Sausage and
Corn 435 with Butternut Squash and
Sage - 453
Curried Chicken with Peas and
Potatoes 436 Wild Mushroom Risotto 453
Chicken Provencal 437 Risotto w ith Shrimp, Scallops, and
Saffron - 454
Moroccan Spiced Chicken with
Apricots 438

• sigmfres FAST
 BREAD AND PIZZA

YEAST BREADS SWEET BREADS

Rich and Tender American Dinner Cinnamon Swirl Bread 459
Rolls 455
Monkey Bread 460
American Sandwich Bread 457
Basic Sweet Dough 470
Buttermilk Sandwich Bread 457
Hot Cross Buns 471
Wheat Sandwich Bread 457
Sticky Buns 472
Oatmeal Sandwich Bread 459
Cinnamon Rolls 474
Honey Bran Sandwich Bread with
SunfiowerSeeds 459
Anadama Bread 461 PIZZA
Challah 462 Basic Pizza Dough 474
Rustic White Bread 464 Classic Cheese Pizza 475
Hearty Olive and Thyme Rustic Quick Pizza Sauce · 476
Bread 464
Deep-Dish Cheese Pizza 478
Raisin and Walnut Rustic Bread
464 Two 9-lnch Deep-Dish Pizzas
479
Focaccia
The Test Kitchen's Favorite
Rosemary Focaccia 468 Pizza Toppings 480
Parmesan Focaccia 469
Sage Focaccia 469
Black Olive and Thyme
Focaccia 469
 QUICK BREADS

BISCUITS AND POPOVERS COFFEE CAKES AND

SWEET BUNS
Cream Biscuits _ 481
Simple Cinnamon Streusel
with Fresh Herbs _ 481 Coffee Cake 489
with Cheddar Cheese and Apricot-Orange Coffee
Cayenne _ 481 Cake 489
Buttermilk Biscuits _ 482 Lemon-Blueberry Coffee
Cake 489
Popovers 482
Cranberry or Cherry
Muffin-Tin Popovers 483
Coffee Cake 489

Quick Cinnamon Buns 490

MUFFINS AND SCONES
Big Beautiful Muffins 483
QUICK BREADS
Apricot-Almond Muffins 483
Banana Bread 492
Mocha Chip Muffins 484
Banana-Chocolate Bread 493
Lemon-Blueberry Muffins 484
Banana-Coconut Bread with
Raspberry-Almond Muffins 484 Macadamia Nuts 493

Cranberry-Walnut-Orange Orange-Spice Banana

Muffins 484 Bread 493

Lemon-Poppy Seed Muffins 484 Zucchini Bread 493

Banana-Walnut Muffins 484 with Golden Raisins or
Dried Cranberries 493
Corn Muffins 485
Cranberry-Orange Nut Bread 494
with Bacon. Cheddar. and
Scallions 485 Date-Nut Bread 494
Corn and Apricot Muffins with Pumpkin-Nut Bread 495
Orange Essence 485
Sweet and Cakey Northern
Morning Glory Muffins 486 Cornbread 495
Bran Muffins 486 Blueberry Breakfast
Cornbread 496
Cream Scones with Currants 487
Spicy Jalapeno Cornbread 496
Ginger Scones 488
Southern Skillet Cornbread 496
Cranberry-Orange Scones 488
Cheddar Cheese Bread 497
Lemon-B lueberry Scones 488
Cheese Bread with Bacon and
Oatmeal Scones 488 Gruyere 498
Cinnamon-Raisin Oatmeal
Irish Soda Bread 498
Scones 489
with Raisins 498
Glazed Maple-Pecan
Oatmeal Scones 489

• sign if ies FAST

 COO KIE S

COOKIE S AND BISCOT TI BROWN IES AND BAR COOKIE S

Big and Chewy Chocola te Chip Bake-Sa le Brown ies 518
Cookies 499
Frosted Brownie s 519
Oatmea l-Raisin Cookies 499 Peanut Butter Swirl
Peanut Butter Cookies 502 Brownie s 519
Sugar Cookies 503 White Chocola te and Pepperm int
Gingered Sugar Cookies Brownie s 519
504
Lime Sugar Cookies German Chocola te
504
Brownies 519
Lemon-P oppy Seed Sugar
Cookies 504 Ultimate Fudgy Brownie s 520
Pepperm int Sugar Cookies Blondies 521
504
Thick and Chewy Triple Chocola te Congo Bars 521
Cookies 505 Raspber ry Squares 521
Snickerd oodles 505 Lemon Bars 522
Molasses Spice Cookies 507 Pecan Bars 523
with Dark Rum Glaze 507 Seven-L ayer Bars 523
with Orange Essence 507 Granola Bars 524
Holiday Cookies 508 with Dried Cranberr ies and
Glaze for Holiday Cookies _ Ginger 524
508
Jam Sandwic hes with Coconut and Sesame 524
509
Lime-Gla zed Coconut
Snowbal ls 511
Chocola te-Hazel nut Diamond s 512
Gingerbr ead Cookies 513
Mexican Wedding Cookies 513
Shortbre ad 514
Biscotti
Almond Biscotti 516
Pistachio Biscotti 517
Chocola te Chip Biscotti 517
Lemon-A nise Biscotti 517
Coconut Macaroo ns 517
Chocola te-Dippe d Coconut
Macaroo ns 518
 CAKES

CLASSIC CAKES SNACK CAKES AND FROSTINGS AND GLAZES

ICEBOX CAKES
All-Purpose Chocolate Cake 526 Creamy Milk Chocolate
Emergency Chocolate Cake 525 Frosting 529
All-Purpose Buttery Yellow
Cake 527 Gingerbread 548 Quick and Rich Vanilla
Frosting - 530
Classic White Layer Cake 528 with Dried Fruit 549
Dark Chocolate Frosting - 530
Dark Chocolate Cupcakes 534 Banana Chip Snack Cake 549
Coffee Frosting - 530
Easy Yellow Cupcakes 535 Easy Apple Snack Cake 550
Peppermint Frosting a 530
Devil's Food Cake 536 Easy Jelly-Roll Cake 552
Orange Frosting - 530
German Chocolate Cake 537 Whoopee Pies 553
Peanut Butter Frosting - 530
Coconut Layer Cake 537 Cookies and Cream Icebox
Cake 555 Seven-Minute Frosting - 533
Angel Food Cake 539
Toasted Almond Icebox Fluffer-Nutter Frosting - 533
Chiffon Cake 540
Cake 556
Coconut Frosting - 538
Lemon Chiffon Cake 541
Mocha Icebox Cake 556
Glazes
Orange Chiffon Cake 541
Mint Chip Icebox Cake 556
Citrus Glaze - 545
Mocha-Nut Chiffon Cake 541
Nutty Glaze - 545
Pineapple Upside-Down Cake 546
CHEESECAKES
Cream Cheese Glaze - 545
Peach or Nectarine
Icebox Cheesecake 556
Upside-Down Cake 547 Chocolate Glaze - 545
Key Lime Icebox
Plum Upside-Down Cake 547 Coffee Glaze - 545
Cheesecake 557
Carrot Cake 547 Cream Cheese Frosting - 547
Peanut Butter Icebox
with Nuts and Raisins 548 Cheesecake 557 Orange Cream Cheese
New York Cheesecake 557 Frosting - 547
Ginger-Orange Carrot Cake 548
Flourless Chocolate Cake 551 Marble Cheesecake 558
Hot Fudge Pudding Cake 554

POUND AND BUNDT CAKES

Classic Pound Cake 542
Ginger Pound Cake 543
Lemon Pound Cake 543
Orange Pound Cake 543
Rich Chocolate Bundt Cake 543
Classic Yellow Bundt Cake 544
Lemon Bundt Cake 545

• signtfles FAST
 PIES AND TARTS

CLASSIC PIES TARTS

Classic Apple Pie 561 Free-Form Summer Fruit Tart 583
with Crystallized Ginger 561 Lemon Tart 586
with Dried Fruit 561 Fresh Fruit Tart 587
with Fresh Cranberries 561 Strawberry Tart 587
Strawberry-Rhubarb Pie 562 Mixed Berry Tart 588
Blueberry Pie 563 Choco late Truffle Tart 588
Lattice-Top Cherry Pie 565
Lattice-Top Peach Pie 566 DOUGHS AND CRUSTS
Buttermilk Chess Pie 569 Double-Crust Pie Dough 559
Lemon Chess Pie 569 Lattice-Top Pie Dough 564
Dutch Apple Pie 570 Single-Crust Pie Dough 568
Pecan Pie 571 Pie Dough for Custard Pies 575
Maple Pecan Pie 571 Graham Cracker Crust · 578
Triple Chocolate Chunk Oreo Cookie Crumb Crust 581
Pecan Pie 573
Tart Crust 584
Pumpkin Pie 573
Chocolate Tart Crust 585
Sweet Potato Pie 574
Summer Berry Pie 580

CUSTARD PIES
Lemon Meringue Pie 576
Vanilla Cream Pie 577
Banana Cream Pie 577
Butterscotch Cream Pie 577
Coconut Cream Pie 579
Key Lime Pie 581
Chocolate Cream Pie 582

• signi fies FAST

 FRUIT DESSERTS

FRUIT SALADS AND COBBLERS CRISPS AND MORE

OTHER SIMPLE FRUIT
DESSERTS
Apricot Cobbler 598 Apple Crisp 600

Pineapple and Kiwi Salad with

Blackberry Cobbler 598 Crisp for a Crowd 601
Mint and Lime 589 Blueberry Cobbler 598 Pear Crisp 601
Gingered Honeydew, Mango, and Sour Cherry Cobbler 598 Peach Crisp 601
Blueberry Salad 590
Peach or Nectarine Cobbler 598 Turnovers
Strawberry, Blueberry, and
Nectarine Sa lad 591 Plum Cobbler 598 Easy Apple Turnovers 601
Bananas Foster _ 592 Raspberry Cobbler 598 Sugar and Sp ice Apple
Turnovers 602
Poached Pears with Strawberry Cobbler 598
Vanilla 593 Caramel-Apple and Cream
Strawberry- Rhubarb
Cheese Turnovers 602
in Sp iced Red Wine 593 Cobbler 598
Cranberry-Apple Turnovers 602
Rhubarb Fool 594 Fruit Cobbler 599
Cheddary Apple Turnovers 602
Strawberry-Rhubarb Fool 594 Cornmeal Biscuit Topping 600
Individual Blueberry-Pecan
Blueberry-Rhubarb Fool with Gingered Biscuit Topping 600
Buckles 602
Ginger 594
Raspberry-Pistachio
Quick Strawberry Napoleons 595 Buckles 603
Raspberry-Almond Cherry-Almond Buckles 603
Napoleons 595
Easy Tarte Tatin 603
Lemon-Blueberry
Napoleons 595 Pear Tatin 604
Strawberry Shortcakes 596 Caramel Apples _ 605
Summer Berry Gratin 597 Chocolate Caramel Apples 605
Brown Sugar and Rum-Glazed Candied Apples _ 605
Pineapple with Coconut _ 604 Chocolate Fondue _ 606
Roasted Peaches with Chocolate-Orange Fondue _
Raspberry Sauce 604 606
Chocolate-Covered
Strawberries 606
Drizzled with White
Chocolate 606

• signi fies FAST

 ..

PUDDINGS AND CUSTARDS

Vanilla Pudding 607

Butterscotch Pudding 607
Double-Chocolate Pudding 607
Coconut Pudding 607
Banana Parfaits 608
Simple Stovetop Rice Pudding 608
with Cinnamon and Dried
Fruit 608
with Cardamom and
Pistachios 609
with Orange and Toasted
Almonds 609
Bread Pudding 609
with Raisins and Walnuts 609
Indian Pudding 610
Chocolate-Marshmallow
Mousse 610
Chocolate Mousse 611
Creme Caramel 612
Creme Brulee 614
Espresso Creme Brulee 615
Tea-Infused Creme Brulee 615
Fresh Fruit Trifle 616
Chocolate Trifle 616
Chocolate Pots de Creme 618
Mocha Pots de Creme 618

(f)
Cl
a::
~
(f)
::J
U
 FROZEN DESSERTS

ICE CREAM ICE CREAM PIES AND

OTHER TREATS
Vanilla Ice Cream 619
Choco late-Dipped Frozen
Chocolate Ice Cream 620
Bananas 627
Chocolate Chip Ice Cream 620
Simple Ice Cream Pie 627
Mint Chocolate Chip
Grasshopper Pie 628
Ice Cream 620
Mud Pie 628
Oreo Ice Cream 620
Ice Cream Birthday Cake 629
Ginger Ice Cream 620
Spumoni Cake 629
Maple-Nut Ice Cream 620
Caramel Turtle Cake 629
Coffee Ice Cream 620
Double Chocolate and
Strawberry Ice Cream 621
Peanut Butter Cake 629
Peach Ice Cream 622
Can noli Ice Cream Cake 630
S'Mores Ice Cream Cake 631
SHERBETS, SORBETS,AND
Frozen Snickers Ice Cream
FLAVORED ICES
Cake 632
Orange Sherbet 622
Strawberry Ice Cream
Lime Sherbet 623 Cupcakes 632

Raspberry Sherbet 623

Rainbow Sherbet Surprise 623
Creamsicle Sherbet Surprise 623
Berry Sorbet 624
Lemon (or Lime) Sorbet 624
Melon Sorbet 624
Orange Sorbet 625
Grapefruit Sorbet 625
Peach Sorbet 625
Mango Sorbet 625
Pineapple Sorbet 625
Flavored Ices
Lemon (or Lime) Ice 626
Grapefruit Ice 626
Cranberry (or Pomegranate) Ice
626
Grape Ice 626
Minted Earl Grey Ice 626
Margarita Ice 626
Mimosa Ice 626
 SAUCES AND CONDIMENTS

-
GRAVY AND SAVORY SAUCES COMPOUND BUTTERS CONDIMENTS , J AMS ,
AND PICKLES
All-Purpose Gravy 633 Parsley-Caper · 642
Corn and Avocado Relish · 640
Texas-Style Barbecue Sauce 634 Parsley-Lemon · 642
Peach Salsa · 641
Barbecue Sauce 635 Rosemary-Parmesan · 642
Black Bean and Mango Salsa · 641
Mornay Sauce · 636 Tapenade · 642
Salsa Verde · 644
The Ultimate Cheddar Cheese Blue Cheese · 642
Sauce · 636 Spicy Mango Chutney 644
Ul Tarragon-Lime · 642
I- Hollandaise Sauce · 636 Green Apple Chutney with
Z Anchovy-Garlic · 642
w Apricots and Ginger 645
I: Lime Hollandaise · 637
Mustard-Garlic · 642
o Apple Butter 645
z Bearnaise Sauce · 637
Chipotle-Cilantro · 642
o
u Horseradish Sauce · 639
Cranberry-Pear Butter 645
Garlic-Herb · 643
Old-Fashioned Applesauce 646
Honey-Mustard Dipping
Sauce · 640 Cinnamon Applesauce 646
TOPPINGS AND SWEET SAUCES
Cumberland Sauce · 640 Cranberry Applesauce 646
Raspberry Sauce 647
Ginger Applesauce 646
Strawberry Topping 648
SOUR CREAM-BASED SAUCES Cranberry Sauce 646
AND MAYONNAISE Peach Topping 648
Cranberry-Orange Sauce 647
Sour Cream Sauces Blueberry Topping 648
Cranberry Sauce with Pears and
Lemon-Herb · 638 Whipped Cream · 650 Ginger 647
Lime-Cilantro · 638 Creme Anglaise 651 Refrigerator Jam
Sun-Dried Tomato and Caramel Sauce · 651 Strawberry Jam 649
Basil · 638
Butterscotch Sauce · 652 Apricot Jam 649
Olive and Caper · 638
Chocolate Sauce · 653 Plum Jam 649
Salsa · 638
Hot Fudge Sauce · 653 Peach Jam 649
Pesto-Roasted Garlic · 638
Caramelized Onions 654
Homemade Mayonnaise · 638
Caramelized Onion Jam with
Aioli · 638 Dark Rum 654
Tartar Sauce · 639 Roasted Garlic 655
Lemon-Thyme Mayonnaise · 639 Roasted Red Bell Peppers · 656
Chipotle Mayonnaise · 639 Pickled Succotash 657
Garlic Mayonnaise · 639 Pickled Carrots with Cauliflower and
Bell Peppers 657
Dijon Mayonnaise · 639
Pickled Red Onions 658
Easy Bread-and-Butter Pickles 658
Easy Dill Pickles 658

• signifies FAST
 LIGHT RECIPES

STARTERS, SOUPS, AND SIDES MAIN COURSES QUICK BREADS AND DESSERTS
Roasted Artichoke Dip 659 Veggie Burgers 666 Light Banana Bread 675
Light Guacamole - 660 Light Fettuccine Alfredo - 667 Light Orange-Spice Banana
Bread 676
Turkey Chili 661 Light Spaghetti and Turkey
Meatball s 668 Light Blueberry Muffins 676
Light Cream of Broccoli Soup 662
Light Tomato Sauce - 669 Light Raspberry-Almond
Light New England Clam
Muffins 676
Chowder 663 Lowfat Basi l Pesto - 669
Light Cranberry-Orange
Light Scalloped Potatoes 663 Lowfat Roasted Red Pepper
Muffins 677
Pesto - 669
with Celery Root and
Light Sugar Cookies 677
Parsnip 664 Lowfat Mushroom Pesto - 670
Light Lemon Sugar Cookies 678
with Leek and Turnip 664 Light Meat and Cheese
Lasagna 671 Light Almond Sugar Cookies 678
with Sweet Potato, Fennel,
and Leek 664 Light Everyday Macaroni and Light Chocolate Chip Cookies 678
Cheese - 672
Light Mashed Potatoes 665 Light Oatmeal Cookies 679
with Ham and Peas - 672
Light Mashed Potatoes with Light Brownies 680
Garlic and Chives 665 Light Chicken Parmesan 673
Light Carrot Cake 681
Light Butterm ilk Mashed Potatoes Light Chicken Pot Pie 674
with Tarragon 665
Light Cream Cheese Frosting - 681
Light New York Cheesecake 682
Light Chocolate Bundt Cake 684

• signifies FAST
 MENUS , CHARTS , AND INDE X

A GUIDE TO MENU TROUBLESHOOTING

PLANNING 685 BAKING RECIPES AT
HIGH ALTITUDES 693
THE TEST KITCHEN 'S
FAVORITE MENUS EQUIVALENTS AND
CONVERSIONS 694
Easy Weeknight Suppers 686
Slow-Cooker Family INDEX 697
Favorites 686
Make-Ahead Meals 686
Vegetarian Main Dishes 686
Sunday Dinners 687
Company's Coming Dinners 687
Dinners to Serve a Crowd 688
Cocktai I Party
Combinations 688
Weekend Brunches 689
Summer Cookouts 689

Summer Picnics 690

Birthday Parties for Kids 690
Thanksgiving Dinner 690

Holiday Open House 690

Christmas Dinner 691
New Year's Eve Dinner 691
Super Bowl Party 691
Valentine's Day Dinner 692
Easter Dinner 692
Passover Seder 692
Mother's Day Breakfast
in Bed 692
Father's Day Cookout 692
 THe
AM~RleA'S
TE ST KI -re HS N

1-omiJy
(ff)f)/ir/JtJl)/ir

v
PREFACE
n 1955, our family built a small cabin in th e
I
Green Mountains of Vermont. It had only
one bedroom (barely enough for a double
bed), one bathroom, a loft where my sister and I
slept, and a wooden picnic table for th e "dining
room," which, like in most Vermont houses of
that era, was also a front parlor and kitchen. We
raised our own beef and pork and even sold it to
local restauran ts. We boiled sap in March, grew
our own corn and vegetables, and used the small
sauna and pond below the house for bathing.
I also worked for a local dairy farmer during
summer vacation. To this day, th e bu zzing of a
fl y reminds me of that cow barn and a flash of
lightnin g brings m e back to the rainy afternoons
I spent watching thunderstorms roll in over
Minister Hill. I have man y memories of these
yea rs, but m ost of all , I remember noontime
dinner at the yellow fa rmhouse, w here M arie
Briggs cooked for the sunm1er farmhands. That
was family cooking because everyone who sat at
that small parlor tabl e (even Dixie and Bo nnie,
the dogs who sat under th e table) considered
themselves family-neighbors, friends, cousins,
workers, even the odd stranger.
So that's why we call this a fa mily cookbook .
Everyone who cooks at home is family to
us-we all need to put dinner on the table, make
a sandwich or soup for lunch, maybe even cook
up a stack of panca kes Saturday mo rning. These
recipes represent th e best of American home
cooking, whether they originated in Boston or
on the Great Plains, or in Germany, France, or
Thailand. It doesn't really matter. It just has to be
good, practical home-cooked food.
This book that yo u hold in yo ur hands
has been tested, w ritten, and edited by th e
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
folks at Ameri ca's Test Kitchen, a very real
2,500-square-foot kitchen located just o utside
Boston (ho me to both Cook~ Illustrated and
Cook~ Co untry magazines, as well as the place
where we film our public televisio n program,
All/erica's Test Kitchell) . If yo u 're not fa miliar
w ith Ameri ca's Test Kitchen, then you o ught
to know just a bit about how we test recipes.
We begin every recipe proj ect with a bbnd
tasting of recipes from other cook books, then
we develop our own approac h, and we con-
tinue testing and tasting until we feel we have
th e best version. It's a g roup process. Everyone
fi'om a new test cook to th e most senior editor
has a voice. Then we take one final step: We
use the wrong equipment or in gredients to see
just how much abuse a recipe can take. After
all , we know that home cooks o ften substitute
ingredients or change procedures. (W e want to
alert yo u to the specific instan ces when yo u are
better off stickin g to the recipe as written.)
So The A m erica~ Test Kitchen Family Cookbook
contains a promise of sorts. We promise that the
recipes in this book will work in yo ur hom e
kitchen almost all the tim e. N o thing is perfect
in this world, but this is a coll ection of c1ose-
to-foolproof recipes. Just don't go substituting
m elted butter for cream ed in a cookie recipe or
decide that the ch eesecake really doesn't need
to rest after coming hot out of the oven. You
need to do yo ur part, too!
Finally, a wo rd or two about why we care so
much about good ho me cooking. It doesn't have
to be hard or complicated or time-consuming.
Compared to dining out, ordering in, or simply
settling for conve nience foods, a simple ho m e-
cooked meal reminds us that we are connected
 Q)
to each other, to the basics of life, to the pl ea- <0
E'
sures of each other's company. So, welcome to
our recipes and our kitchen . Now that you
~C
J::

own the Family Cookbook, yo u have joined th e ....,o

i:i
America 's Test Kitchen family of ho m e cooks . o
J::
a.
You can share our recipes, our tips, our ratin gs,
and our opinions. For more recipes and m o re
information , yo u can also visit our website at
www.cooksillustrated.com. or our public televi-
sion show site at www.americastestkitchen.com.
By th e way, that small yellow fa rmhouse of
my childhood is still there. M y wife, Adrienne,
and I have now taken up th e yo ke from M arie;
so metim es we bring homem ade do ughnuts to
coffee ho ur or Adrienn e cooks for a neighbo r
who needs a helping hand. My favo rite recipe
of all is anadama bread. Once in a while I bake a
coupl e of loaves and bring o ne over to Charlie,
o ne of th e last farmers still working his land
in OUf small town. It may not be as good as
M arie's, but it is a small reminder that what was
started half a century ago aro und that parlor
table still matters . And I dearly hope that this
book will someday be passed down as well, to a
son or granddaughter who w ill find mem ories
of yo u in these pages. A cookbook is like a diary,
a reminder of who we were as cooks. Maybe we Christopher Kill/ball, his lI'iJe A driell II e, alld three 4
can write o ur stor ies in th ese pages, recipes that their fo ur children on their farm in Verlllollt.
will remind generations ye t to com e of how we
lived, and of how we cooked for fami ly in the
earl y yea rs of trus new century.

C HRISTOPHER K IMBALL
F OUN DER AND E DITOR,
C OOK'S IL LUSTRATED AND C OOK'S C OUNTRY
H OST, A MERICA'S T EST K ITCHEN

Preface
HOW TO USE THIS BOOK
W
elcome to Th e A ll/ erica's Test
Kitchen Family Cookbook. D evel-
oped over many yea rs and by
num ero us experi enced test cooks and editors,
it is an everyday co okbook that we hope yo u
will use several times a week (a nd not just
w hen yo u 're planning dinn er for co mpany) .
Insid e th ese p ages you will find more th an
1,200 recipes for eve rything from easy week-
ni ght dinners (like Ski ll et Lasagna, page 207,
or One-Pot Chicken and Ric e, page 311)
to company- or holiday-worthy d ish es (like
Steak au Poivre with Brandi ed C rea m Sauce,
page 337; Beef Burgundy, page 111 ; o r Fresh
Fruit Trifl e, page 616) .
SPECIAL FEATURES
In addition to the recipes, th ere are many
features in this book that illuminate specific
techniq ues, explain how and why recipes work,
and give you additional recipe ideas and advice
on stocking yo ur pantry and outfitting your
kitchen. Here are the fea tures yo u will find
again an d again in this cookbook .
TEST KITCHEN TIPS: Th ese yellow boxes
located alongside many of the recipes in this
book contain important information and spe-
cific points we discovered while developing our
recipes .A tip might also offer insights into where
a recipe can go wrong or explain how and why
the recipe works as it does . Want to know th e
secret to perfectly burnished C hicken Teriyaki
(see page 296) or Big and C hewy C hoco late
C hip Cooki es (see page 499)) C heck out the
Test Kitchen Tip for each of these recipes an d
yo u'll find th e answers. Most of th ese tips are
not only applicable to a specifi c recipe but also
to cooking in general-so read tips with the
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
larger pi cture in mind . Our hope is that from
the experience of making th e recipe and th en
following up on its fine points in the tip, yo u
will gain a better overall knowledge of cook ing
and beco me a more confident cook .
TEST KITCHEN FAVORITES: Our test cooks
share th eir personal favorites-both rec ipes and
ideas-in th ese sid ebars. H ere yo u 'll find listings
of our favo rite sa ndwich and salad combina-
tions, the pan sa uces we like the most, and what
we think are th e best omelet fillings.
COOKING 101S: Coverin g broad topics like
how to prepare and cook simple vegetables,
how to prepare crudites, put together a cheese
p latter, and brine meats, this feature often takes
up a page or more and will give you very spe-
cific instru ctions-sometim es in chart form ,
sometimes with illu strations. Think of th ese as
mini cooking tuto rials.
TESTINGS: Want to know which nonstick skil-
let to buy or whether it is necessary to spend a
lot of mon ey on cake pans? You 'll find answers
to qu estions like th ese in dozens of equipment
ratings throughout th e book. We've tested just
about every important piece of kitchen equip-
m ent th ere is, and we can tell yo u (a nd do in
our own opinionated way) which brand is best,
why, and h ow mu ch it costs.
TASTINGS: 13eca use great-tasting food begins
with superior ingredients, we've rated everything
from cheddar cheese, ch icken broth, and canned
tomatoes to supennarket olive oil , ice cream, and
tuna fish. As with th e equipment ratings, we tell
yo u which brand is best and w hy, and sometimes
we even tell yo u w hich brands failed our tasting
(since this is often quite surprising).
HOW TO READ OUR RECIPES
Before yo u b egin to co ok £i'om our recipes,
there are a few thin gs we thi nk yo u should
know. We believe th at menu plannin g and
coo kin g shou ld be easy (and even enj oyable),
so we have designed our format to give yo u all
th e inform ation you need at a glance-fi'om
how lo ng it will take you to make th e recipe
(from start to finish) to w heth er yo u ca n make
it ahead of time. H ere's an overview of o ur
recipe fo rmat.
IZlD All recipes with this icon can be made in
30 mi nutes or less from start to fi nish, includ-
ing all prep time and any coo kin g time. Wh en
yo u're looking for ideas for quick recipes, yo u
can eith er skim throu gh th e book loo king fo r
this red icon or you ca n look at the individu al
tabbed chapter contents pages, w here yo u' ll see
at a glance w hi ch recipes are fas t.
PREP TIME: Every recipe (except th e fas t
ones) brea ks out prep time and total time. Th e
prep time fo r our recipes indi ca tes how lo ng it
will take yo u to prepare everything in th e ingre-
dient list befo re starting step 1 in the recipe
procedure.Th e o nl y place yo u 'll fi nd excepti ons
to this will be in the slow cooker and pressure
cooker chapter, w here we provide adva nce prep
times that break o ut th e amount of tim e it will
take yo u to get th e ingredi ents read y to go into
th e slow coo ker or pressure cooker.
TOTAL TIM E: This is a combinati o n of th e
prep time plus all th e cooking (or chilling or
cooling) tim e required to co mplete the rec ipe.
Someti mes we break out substantial resting
or chilling ti me so that yo u can see the ac tual
amount of ac ti ve time required. In the slow
cooker and pressure cooker chapter, you will
see that we brea k out th e amount of time yo ur
ingredi ents need to cook in each appli ance so
that yo u can plan acco rdingly. This is especially
usefu l to see right away with slow cooker reci-
pes because then you 'll know if the recipe takes
j ust fo ur or five hours to coo k or if it is a recipe
yo u ca n leave alo ne for a fu ll workday.
TO MAKE AHEAD: Every recipe that can be
made ahead incl udes this fea ture. H ere yo u'll
find info rmation on w heth er yo u can make a
recipe days or ho urs ahead as well as direc tions
on h ow it should be stored. In addition , yo u 'll
often fi nd very specific directives on exactl y
w hi ch porti ons of th e recipe ca n be made
ahead and then how to proceed w hen yo u're
ready to fini sh the recipe. (For instance, this is
usually tru e with casseroles , w hi ch often ca n be
asse mbled but no t baked in adva nce.) Pertinent
freezing instru ctio ns are included in this section
as well. If yo u do n't see a make ahead note for a
particular recipe, it is beca use we do not think it
ca n be successfull y prepared in adva nce.
VARIATIONS: O nce yo u 've succeeded at pre-
pari ng a master recipe, such as risotto, for exam-
ple, it is always h elpful to have a few suggestions
fo r va riati o ns on the th eme. So meti mes we have
provided as many as three or four va riati ons. In
each instance, we are specific about the substitu-
tio ns yo u need to make as well as any changes
in directi o ns.
Assumptions We Make About
Ingredients
Our recipes are based upon certain assump-
tions when it comes to ingredients. Unless a
recipe specifically states otherwise:
Butter is unsalted
Eggs are large
Flour is unbleached and all-purpose
• Sugar is granulated
• Salt is table salt
All fruits and vegetables are washed
and dried before use
• All herbs and greens are washed and
dried before use
• All spices are ground
• Pepper is black and freshly ground
How to Use This Book
Mincing, Chopping, and Slicing: Getting It Right
Improperly cut foods are apt to overcook or undercook. It is important, therefore, to follow recipe
instructions when cutting up fruits, vegetables, herbs, meat, and so on, for no other reason than that
the success of the recipe depends upon it. So just what do we mean when we say minced, or chopped
fine, or chopped medium? See the photos for specifics.

MINCEO CHOPPED FINE

Va-inch pieces or smaller Va- to )I.;-inch pieces

CHOPPED MEDIUM CHOPPED COARSE

)1.;- to )I,-inch pieces )1,- to %-inch pieces

CUT INTO CHUN KS SLICED

%-inch pieces or larger Food is cu t into flat, thin pieces (the thickness of the
slices will depend on the recipe).

DICED CUT ON THE BIAS

Food is cut into uniform cubes (the size of the dice will Food is cu t at an ang le (the length will depend on
depend on the recipe). the recipe).

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

 COOKING 101 :
A Guide to t he Bas ics
iven the mountains of books and array
G of gadgets and tools aim ed at th e home
cook , you would think coo kin g was a
diffi cult task. Take it from those of us in th e test
kitchen-it's not. [n our experience, cooking
co mes down to three things: metho d, ingredi-
ents, and equipm ent. (And, o f course, recipes
that wo rk). Arm ed with the proper kn owledge,
th e freshest ingredients, and th e best equipm ent,
it's no t hard to produ ce great food time and
time again. In the foll owing pages, we've com-
piled a guide that we ho pe will help yo u stoc k
yo ur cabin ets and yo ur pantry and prepare th e
recipes in trus book successfully.
GETTING STARTED:
WHAT YOU NEED TO KNOW
We've spent countless ho urs testing and retesting
th e recipes in this book, and we are confident
that you'll ac hi eve th e same results that we did
in the test kitchen if you foll ow o ur recipes.
Th ere are, howeve r, a number of steps that yo u
ca n take before and during cooking that w ill
ensure success. They include:
READ THE RECIPE CAREFULLY. Almost
everyone has embarked upon a recipe only to
realize that the dish needed hours of chilling
before it could even be served . By reading th e
recipe completely through before you start to
coo k, you will avoid any surprises along the
way, including not having that special, essential
ingredient.
BE PREPARED. Set out and orga ni ze all o f th e
equipment you will need for a recipe and prep
all o f the in gredi ents for it before yo u start to
cook. A recipe is a lot simpl er to make w hen all
the components for it are at yo ur fin gertips. We
can 't tell you th e number o f po unds of pas ta
that we've overcooked looking for a colander at
th e las t minute.
FOLLOW THE DIRECT I ONS. Be sure to pre-
pare food as instru cted in th e ingredient list.
Food that is uniformly and properl y cut w ill not
onl y cook at th e same rate but will also be more
visually appealing.
PREHEAT YOUR OVEN . M ost ovens need at
least 15 minutes to preheat fully. Plan accord-
ingly. If yo u don 't preheat yo ur oven full y, th en
your food will spend more tim e in th e ove n
and, as a result, will likely be dry and over-
cooked (a nd baked goods may suffer even more
dire consequences) . Also, positi on the rac ks in
th e oven as directed. C ooki es that brow n prop-
erl y on the lower rac k emerge pale w hen baked
o n the middle rac k.
KEEP SUBSTITUTIONS TO A MINIMUM. Th ere
are certain substitutions th at we have found
acceptable in a pin ch (see th e inside front cover
of this book). But, in general, it is best if yo u use
th e ingredi ents call ed for in the recipe; this is
especially tru e in baking, w here even the slight-
est change ca n spell disaster.
MONITOR THE DISH AS IT COOKS. The cook-
in g times in our recipes are meant as guidelin es
only. Beca use th ere are inevitably va riations in
ingredients and equipment, it is important to
foll ow the visual cl ues provided in the recipe.
And don't wait until the prescribed time has
elapsed to check the doneness of a particular
recipe: [t is good practice to start checking 5 to
10 minutes before the designated ti me.
Cook i ng 101
INGREDIENTS:
ESSENTIAL PANTRY ITEMS
[n additi on to following our recipes precisely
and using the proper techniques and equip-
ment, choosing the right ingredients (the best
brand, the fi'eshest produce possibl e) will ensure
that every recipe yo u make is th e best it ca n be.
There are dozens of sidebars throughout this
book on various ingredi ents. What follows is
informa tion on key ingredients that yo u will
use most often .
FLOUR
There are many types of flour, not to mention
brands, and each has its place and special use.
The main difference between types of flour is
the amount of protein they contain , which var-
ies depending on what type of wheat is used.
All-purpose flour (10 to 11 Y2 percent protein
content) is a blend of high- and low-protein
wheat flours and , as its name impli es, is used
in many applications. Bread flour (12 percent
protein o r hi gher) is made from hard wheat
and contains the most protein of any flour.
This high protein co ntent ensures stron g gluten
development, w h ich is crucial to developing
th e structure of bread. Cake fl o ur is made fi'om
soft wheat and h as a very low protein level;
this makes it perfect for deli cate, fine-crumbed
cakes such as chiffon ca ke or angel food cake.
[n th e test kitchen, we develop recipes
with Pillsbury U nbleached Enriched All-
P urpose Flou r. We like its full, wheaty fl avo r
and the fac t that it produ ces consistent results
test afte r test. As for bleached versus unbleached
fl o ur, we prefer unbleached flour sin ce we
beli eve that bl each ed fl o ur tastes fl at and ca r-
ri es off flavors. When buying flour, limit yo ur
purchases to an amount yo u will use in a few
months or store it in the fi·eeze r.
SALT
In genera l, we prefer to use table sa lt in our
recipes. Its fin e g rains dissolve and distr ibute
more readily than those of eith er kosher or
sea salt. There are some exceptions, however.
When seasoning m eat, we like to use kosher
sa lt, because its coarse grain s adhere to th e sur-
fa ce of th e meat be tter than tabl e salt. [f yo u are
goi ng to substitute kosher salt for table sa lt, it is
important to keep in mind that yo u'll need 1 Y2
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
to 2 times mo re kosher salt than table salt (the
amount w ill depend on what type of kosher salt
yo u are using).
Th ere are a number of options to choose
fi'om when it comes to salt, but which is the
best? We ga th ered up a number of different
sa lts and tried th em in a variety of foods to see
which tas ters preferred. For th e most part, fl a-
vo r and textural differences were undetectabl e
in most cooked foods. We found that coarser
salts, such as kosher salt and sea salt, were best
reserved for fini shing dishes, whereas Morton's
Iodized Table Salt was deemed our favorite
for everyd ay cooking needs.
PEPPER
Black pepper is o ne of the world's most exten-
sively used spi ces. A kitchen constant, pepper
provides fo od with a subtl y sweet bite. We've
found that the flavo r of freshly gro und pep -
percorns is far better than that of preground
pepper, w hich loses its punch qui ckly.
To determine th e best black pepper,
we tri ed a number of peppers from th e super-
market as well as from mail-order sources.
Overall, the differences amo ng th ese pep-
pe rs were subtl e, especially when combin ed
with other in gredi ents. We did like th e fresh
flavor and th e availability of a supermarket
stapl e, McCormick /Schilling Whole Black
Pepper (depen din g on the part of the co untr y,
tlus pepper is labeled either M cCormick or
Schilling).
BUTTER
We use unsalted butter exclusively. We like its
sweet, delicate fl avor and prefer to be able to
control the amount of salt in a recipe. Also, we
found that th e qu ality of salted butter is often
inferior and that eac h manufacturer adds a dif-
ferent amount of salt, making recipe writing
difficult. Whil e it is possible to get away w ith
using sa lted butter in savory recipes (as lo ng
as yo u adjust th e amo unt of salt in th e recipe),
we stron gly recom m end usin g unsalted butte r
w hen bakin g. After tasting and baki ng with
m any different brands of butter, Land O 'Lakes
has becom e th e all-aro und test kitch en favor-
ite for its mild , clean flavor and perfo rman ce
in baki ng applicati ons. Margarine is never a
su b sti tu te for bu tter.
HERBS
Nothin g enhances a dish more than fresh
herbs. Their distinct flavors help accentuate and
brighten all the other ingred ients. Normally, we
add fresh herbs at the end of the coo kin g time
in order to capture their intense fl avor, which
will dissipate over the course of a long cooking
time. Conversely, dried herbs should be add ed
at the beginning of cooking to allow their
flavor to develop and mellow. [n a pin ch, it is
possible to substitute dried herbs for fi·esh, but
because dri ed herbs are more potent in flavor,
we reconul1end that yo u use just one-third to
o ne-quarter the amount o f any fresh herb.
SPICES
Spi ces are used extensively throughout th e
recipes in this book to enhance th e flavor of a
va ri ety of dishes. Except in a handful of recipes,
we always use gro und spices . To maximize th e
flavor imparted by dri ed spices, it is important
to toast the spices and add th em near the start
of cooking.
Jarred spi ces lose their fl avor and become
stale and dull-tastin g over time. We recommend,
therefore, that yo u label yo ur spi ces with th e
date opened and toss unused spices after one
year. Store spi ces in a cool, dark spa ce.
CHICKEN BROTH
In a perfect world, we would use homemade
stock in our recipes, but it's not always pos-
sible to take the tim e to make it. Therefore, we
use conml ercial broths, which we have found
perfectl y acceptable in most recipes (except
in broth-based so ups like chi cken noodle,
where th e quality of th e broth is critical). We
have found , though , th at not all ca nned broths
are created equal; in fact, most are pretty bad .
For information about our favorite broth ,
Swan son 's Natural Goodness, see page 102.
DAIRY
Dairy in the form of milk, half-and- half, crea m,
sour cream , and yogurt is used throu ghout the
recipes in this book . When it comes to milk ,
so ur crea m , and yogurt, we prefer to use th e
full-fat versions for th eir flavor and the texture
they provide. If the substitution of a lowfat dairy
item is acceptable, we've made note of that in
the recipe. Sometimes it is, sometim es it isn 't.
Li ght cream contains aro und 20 percent mi.lk
fat. Half-and- half, a blend of milk and cream ,
has 10 to 12 percent milk fa t. Light cream and
half-and-half can be used interchangeably, but
ca nnot be whipped. Heavy cream and w hipping
cream contain from 36 to 40 percent milk fat
and are normally used for whipped cream .
CHILES
We use chiles, both dried and fresh, to add
heat and fl avo r to certain dishes. C hiles vary in
spi cin ess, and it is important to keep in mind
when using fresh chiles that most of th e hea t-
produ cing compounds are located in the seeds
and ribs. If yo u don 't like heat, add only the
fl esh of th e chile to the dish , but if yo u want
mild heat, add the flesh and about half of th e
seeds. Also, when working with hot chil es, wear
gloves to protect yo ur hands, and th en make
sure to wash yo ur hands thoroughl y after han-
dling the chiles.
COOKING OILS
Cooking oils have different smo ke points, as
well as different flavors. Selecting th e oil that
co rresponds with th e exact task yo u are doing,
sauteing for exa mple, matters. In most of our
rec ipes, we specifY vegetable oil and prefer
canola oi l for its neutral fl avo r and ability to
withstand high temperatures. OccasionalJy, we
wilJ saute in olive oil, if we wa nt th e benefit
of its pronounced flavor. However, extra- virgin
olive oil should be reserved for noncooking
applica tions, because the compl exi ry of its fl avor
deteriorates when heated.
VINEGAR S
Many people think that vinegar is only used
to make salad dressing, but we employ vin -
egar in a number of recipes in this book to
brighten th e flavor of a variety of different
dishes . Vinegar is th e result of bac terial ac ti vity
on ferm ented liquids, such as w in e, cider, and
alcohol. GeneraJJy we prefer th e mild pungency
of wine vinegars (red, white, and balsamic),
especially in appli cations where th e vinegar is
used raw, like vinaigrettes. You do not have to
spend a lot of mon ey on high-pri ced vin egars
for maximum flavor; we have found that some
of the best vinegars on the market are th e least
expensive ones (see pages 57 and 53 for our
Cook i ng 10 1
favorite balsamjc and red w in e vinegars). C ider
and w hite vin egar are much more pungent in
flavor than wine vinegars and are best used in
small amo unts to avoid overpowering other
ingredients. R.i ce vinega r, made £i'om fermented
rice, has a sweet-tart fla vor and is typica lly used
in Asian cooki ng.
CANNED TOMATOES
Since canned tomatoes are picked at th e peak of
ripeness, they are sweet, flavorful, and succulent,
unlike the fresh tomatoes yo u common ly find in
the supermarket. Canned tomatoes are found in
a variety of forms. Whole tomatoes are plum or
round tomatoes that have been steamed, peeled,
and packed in juice or puree. Diced tomatoes
are w hole romatoes that have been roughly
chopped and pa cked with juice, while crushed
tomatoes are processed to a chunky puree. We
prefer tomatoes packed in juice; they gen er-
ally have a fresher, livelier flavor than tomatoes
packed in puree. Tomato puree, typically thick ,
is made from tomatoes that have been cooked
and strained. Tomato paste is a co ncentrated,
thick puree made from tomatoes that have been
cooked fo r severa l hours. Across th e board, we
prefer Muir Glen canned tomatoes for their
bright, sweet flavor.
SUGAR AND SWEETENERS
Sugar and its variants are commo nl y pro-
duced from either sugar cane or sugar beets.
Granulated sugar is, of course, widely avail-
able and is the sugar most conuTlon ly used in
cooking. Superfine suga r is finely processed
granu lated sugar that dissolves more read-
ily than conventional granulated sugar; it is
sometimes used in baking, especially in items
that have a delicate texture. Confectioners', or
powdered, sugar is finely mill ed suga r that has
been mixed with cornstarch to prevent clump-
in g. Confectioners' sugar is used for dusting
cakes and cookies and in making quick glazes
and icings. Light and dark brown sugar are
gran ulated sugars that have been flavored with
molasses. Molasses (see page 508) is a dark, thick
syrup that is the by-product of sugar cane refin-
in g. Molasses comes in three types: light or mild ,
dark or robust, and blackstrap. We prefer either
li ght or dark molasses in baking and generally
avoid using bitter blackstrap molasses.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
CHOCOLATE
Made from shell ed, roasted, and gro und cocoa
beans, chocolate comes in several different
types. Unsweetened or baking chocolate is the
most basic form of chocolate. Used stri ctly
in baking and cooking, it contains 50 percent
chocolate solids and 50 p ercent cocoa butter,
with noth ing added. Semisweet and bitter-
sweet chocolates (also called dark chocolates)
are made from unsweetened chocolate that is
gro und wi th sugar. These chocolates contain
about 50 percent sugar (the rest is choco-
late solids and cocoa butter) and are used for
both snacking and cooking. Milk chocolate is
chocolate to which dry milk solids have been
added . Milk chocolate ca n contain as ]jttle as
10 percent chocolate solids, and because it has
ve ry littl e chocolate fl avor, it is best reserved for
snacking. White chocolate isn 't a tru e chocolate
because it doesn't contain any chocolate so]jds .
Made from cocoa butter, milk solids, and va nilla,
w hite cho colate is used in baking. See page 535
for our favorite bittersweet chocolate.
LEAVEN E RS
Leaveners are ing redients that make baked
goods expand and rise. Baking soda and baking
powder are chem ical leaveners that create car-
bon dioxide gas bubbles to provide rise. Baki ng
soda must be mixed with an acidic ingredient
in order to react. Baking powder works in two
stages: when a liquid ingredient is added and
when the mixture is h eated. Because baking
soda and powder react under different condi-
tions, they are not interchangeable.
Yeast is a natural organism that is the tra-
ditional leavener for breads. Under the right
circumstances, yeast cells reproduce and expel
carbon dioxide gas. We use instant yeast (also
calJed rapid-rise yeast) exclusively, as it is faster
acting and easier to use. Instant yeast doesn't need
to be proofed (mixed with warm water) and is
normally added directly to the dry ingredients.
See page 462 for more information on yeast.
SANDWICH BREAD
In the recipes that follow, yo u will find many
uses for sandwich bread-from croutons and
breadcru mbs to dishes like stratas and bread
puddings. Through experience, we've discov-
ered that th e best bread for any recipe calling
for sandwich bread is th e dense-crumbed sand-
wich bread made by Pepperidge Farm. This
bread has a sweet fla vo r and excellent texture,
suitable for sandwich es or crumbs. W e Like to
bu y a loaf and keep it in th e freezer to always
have it o n hand. Wh atever you do, avoid loaves
of spo nge-like white bread.
EQUIPMENT: WHAT YOU
NEED IN YOUR KITCHEN
Yo u don't have to equip yo ur kitchen like a
restaurant in o rder to produce good food. [n
fact, all yo u really need is a minimal amount of
hi gh-qu ality cookware. For instance, rather than
buying a set of po ts and pans, half of which yo u
wo n't use, spend a little extra on one top-qu ality
skill et that yo u wiU use all the time. Below is a
list of essential kitchen tools and equipment that
we feel every cook sho uld have. While the list
may seem sho rt, we've found th at these pieces
are all yo u need to successfull y make th e m ajo r-
ity of rec ipes in this book.
POTS AND PANS
SKILLETS
A skill et is th e most-used pan in the test
kitche n. A slope-sided , flat-bottom skillet is th e
best choi ce for sauteing, searing, browning, and
pan-frying and just about anything in between .
Not all manufact urers caU a slope- sided pan a
skillet, but for standardization purposes, we'll
refer to them as skillets.
A large, 12-inch skiUet is the most practica l
size, sin ce it can easily acco mmodate a large
quantity of ingredi ents without overcrowding,
which ca n prevent adequate brownin g and
thereby affect fl avo r and texture.
Skillets are also available as traditional or
nonsti ck. The latter is covered with a Teflon-
based coating that prevents food from sticking.
Nonsti ck skillets are easy to cl ean and good for
foods that stick to traditional skillets; however,
nonstick ski llets do not develop fond-the
brown ed bits that adhere to the pan's surface
durin g cookin g. When using a nonstick skillet,
make sure to use nonmetallic utensils, si nce metal
utensils can easily scrape off th e nonstick surface.
For o ur favor ite nonstick skill et, see page 217 .
Traditional skillets are good for dishes where
brownjng contributes an essential flavo r base, like
pan-sea red steaks or chicken. Wh en testing skillets
to find th e best traditional skillet, we tri ed eight
skiUets in a number of different applicatio ns. The
top skillet was the All-Clad Stainless 12-Inch
Frypan ($ 125). All-C lad's flared sides encour-
age the rapid evaporation of moisture, so pan
sauces reduce quickly and foods sear rath er than
stea m. [f you are on a budget, yo u might want to
try the Wo Lfgang Puck Bistro 12-[n ch Open
Omelet Pan ($30) .While not as heavy as the AJJ-
C lad , at a quarter of th e price, we were willing to
overlook some of its sho rtcomjngs.
DUTCH OVENS
Th e o nl y pan we use as mu ch as a skill et is
a Dutch oven. T hese pots are large (6 to 8
quarts), heavy pots th at are w ider and shal-
lower than a traditional stock pot. Dutch ovens
are highl y ve rsatil e and can be used for boil-
ing pasta , searin g mea t, o r braising a pot roast.
We use a Dutch oven often througho ut th is
book, and we think yo u 'll find it an inva luable
piece of equipm ent. Fo r info rmation abo ut o ur
favo rite mod erately pri ced Dutch ove n, th e
Tramontina Sterling II 7-Quart Dutch
O ven ($59.25), see page 106.
SAUCEPANS
As with any pan, we have found that a sauce-
pan should be sturdily constructed and have
solid heft for even heat distributi o n . You should
Cooking 101
have a large (4-quart) and a mcdium (3-guart)
pan (th ese are essential); a small (2- quart) pan
is handy for smaller jobs. Mter testing popular
brands of sa ucepans, we found that All-Clad 's
Stainless Saucepan ($ 150) took top honors, but
was on the pricey side. A decent pan can be had
for less: the Sitram Profiserie Saucepan (3.3
quart) ($50) worked nea rl y as well as th e AlI-
C lad saucepan.
BAKEWARE AND OVENWARE
RIMMED BAKING SHEETS
Rimmed bakin g sheets are the workh orses of any
kitchen. We put them to work in many ways, from
roasting meat and vegetables to making focaccia
bread and draining fri ed chicken. (Th ey are not
our favo rite for baking cooki es, though, since we
prefer a steel cookie sheet with rims on onl y two
sides-see page 500.) Since these rimmed baking
sheets get so much use in the test kitchen, we
need sturdy baking sheets th at won't dent or warp
even with rigo rous use. We prefer those with light-
colored surfaces since they heat more evenl y and do
a better job of browning baked goods. Our favo rite
all-purpose bakin g sheet is the Jelly Roll Pan
by Wearever ( ' 10.99); it is so inexpensive that it
makes sense to buy at least (\"'0.
BAKING DISHES
Baking dishes, also known as casserole dishes, are
in constant use in the test kitchen. From cakes
and meats to casseroles and more, our baking
dishes have seen it all . O ver the yea rs, we have
tri ed a lot of different baking dishes o f va ri o us
m aterials, and we prefer the Pyrex Bakeware 9
by 13-Inch Baking Dish ($8 .95).
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
ROASTING PANS
"-~-----------------
Id eally, you should have a roasting pan as large
as your oven will hold. It is also a good idea to
have a rac k th at fits into the roasting pan . Fo r
info rmation o n o ur favorite roasting pan , th e
Calphalon Contemporary Stainless Steel
Roasting Pan ($100), see page 329 .
CAKE PANS
If you are already a cake baker or if yo u plan o n
becoming on e, you sho uld consider buying two
sets of cake pans, preferably two 8-in ch pans and
two 9-inch pans. Bu y cake p ans in matched sets
because it makes assc mblin g and frostin g cakes
easier. After bakin g lots o f cakes, we have fo und
that we prefer dark cake pans, because th ey give
cakes a darker, sturdier crust that is easier to
frost. For information on our favorite cake pan,
th e Chicago Metallic Professional Non-
stick Cake Pan ($14.95), see page 528.
SPRINGFORM PANS
A springform pan is essential if you want to
make cheesecake, ice cream cake, or any oth er
ca ke that w o uld be impossibl e to unl110ld from
a standard cake pan. Th ere are two qualities
that we look fo r in a springform pan: Th e first
is h ow easily cakes release from the sides and
bo ttom of the pan; th e second valuable qual-
ity is how resistant th e pan is to leakage when
placed in a water bath . For informatio n on our
f:worite sprin gforl11 pan, the Kaiser Noblesse
Springform Pan ($20) , see page 551 .
PIE PLATES
Pie plates come in a va riety of shap es and
sizes as well as materials. Over the years, we
have tried many types of pie plates, and have
found glass to be th e b est ove rall performer.
The crust browns best in a glass plate, and
beca use you can see through glass, it is easy to
judge just how brow n th e crust is becoming
during baking. We also like glass because it is
nonreactive, so yo u don 't have to wo rry about
a tart fr uit pie developing any off flavors. Also,
glass pie plates are useful to h ave around for
m any things oth er than just making pies or
qu iches (like breading chicken, for instan ce) .
See page 563 for m ore information about our
recom.ll1ended pie plate, th e 9-Inch Pyrex
Oven-Safe Glass Pie Plate ($6).
LOAF PANS
A good loaf pan (9 x 5 x 3 inches is the handiest
size) should brow n the crusts of both quick and
yeast breads evenly. In addition, th e pan should
release loaves cleanly and be easy to get in and
out of the oven. In the test kitchen, we've found
that dark-colored metal loaf pans browned more
evenly than light-colored metal pans. And most
dark pans were lined with a nonstick coating
that m ade th e release of baked breads especially
easy. Ultimately, we found that one of the least
expensive pans we tri ed was our favorite. See
page 492 fo r more information about our favo r-
ite loa f pan, the Baker's Secret Nonstick Loaf
Pan ($4).
MEASURING EQUIPMENT
N othing w ill ruin a recipe faster than improper
meas urin g. It is important to use the right tool
for th e right job. Th is m eans m easuring liquids
in liquid measuring cups and dry ingredients in
dry measuring cups. And even w hen yo u are
usin g th e correct measuring cup, "eyeballin g"
an am ount-gauging y.o cup flour in a Y>- cup
measure-isn't a good idea, either. (See page 8
for tips on proper measurin g.)
DRY MEASURING CUPS
T hese straight-sided cups typically have flat tops
that m ake levelin g dry ingredients easy. A solidl y
built set is a must for any kitchen. [n our expe-
rience, we like cups w ith long, rigid handles,
which are essential for " dipping and sweeping"
(see page 8). We also suggest buying a set of
measuring cups w ith o dd sizes, like :y.; cup and
7'3 cup. T he Amco Stainless Steel Measuring
Cups ($ 12.99) provided us w ith all the features
we wa nted .
LIQUID MEASURING CUPS
'>.\
"
.;
C lear glass or plastic cups that have a pour spout
and handl e are a must. Th ese cups are design ed
to make m easuring liquids acc urate and mess
free. For the most acc urate measurin g, make
sure the cup is o n a level surface and at eye
level. We find th e 2- and 4-cup sizes to be th e
most useful in the test kitchen. O ur favo ri te,
the Rubbermaid Measuring Cup ($3 .79) , is
roo my and easy to use.
MEASURING SPOONS
As with dry measuring cups, th ese spoons
should have a fl at surface, so that dry ingre-
dients ca n be easily leveled . We prefer spoons
with deeper bowls; it is mu ch too easy to
spill liquid ingredients w hen using those with
wider, more shall ow spoon s. In the test kitchen,
we often reach fo r the oval-shap ed Cuisipro
Cooking 101
Stainless Steel Oval Measuring Spoons
($10 .95), because they can be scooped into tall, Measuring Tips
narrow prs.
Here are some tips for easy, accurate measuring.

INSTANT-READ THERMOMETER

This is one of our favo rite tools. In the test
kitchen, instant-read thermometers have saved
more grilled steaks and roast chickens than we
care to remember. Two types of thermometers
are conU110nly found: dial face and digital. Both
models are accurate, and while we found the
digital models to be qu icker to register and
easier to read, we favored the Taylor Instant-
Read Thermometer ($10.30) because it was
so affo rdable.
The "dip and sweep" method is the most accurate
way to measure dry ingredients like flour. Dip a dry
measuring cup into the ingredient and sweep away
the excess with a straight-edged object such as an
icing spa tula .
1 t-~- - -...~ 8 oz .......- - I
CUP
3 /4 ~~--41~6 OZ

OVEN THERMOMETER To get an accurate reading in a liquid measuring cup,

set th e cup on a level surface and bend down to read
it at eye level. Read the measurement from the
bottom of the concave arc at the liquid's surface (this
is known as the meniscus line).

After testing a number of our friends' home ovens,

we found temperatures that varied as much 50
degrees in either direction. Since improper oven
temperature will dramatically affect your cook-
ing, we recommend buying an oven thermom-
eter and checking your oven once preheated.
After testing a number of models in the kitch en,
For sticky ingredients like honey and molasses, spray
we found our favo ri te: the Taylor Classic Oven
the measuring cup (or spoon) with vegetable oil
Guide Thermometer ($12 .99) . It is well spray before filling it. When empt ied, the liquid will
worth this small investment for the assurance slip right out of the cup. You can also use an adjustable
that your oven is at the right temperature. measuring cup. which is specially designed to
measure sticky ingredients (see page 506) .

KITCHEN SCALE

When measuring messy ingredients like shortening

While a scale is not an essential piece of equip-
ment, we find ourselves reaching for it often
over the course of a day, weighing out 1 pound
of potatoes from a 5-pound bag or 1 pound
or peanut butter, line the measuring cup with plastic
wrap, scoop in the ingredient, and level it off. To
retrieve it, simply lift out the plastic liner and the
contents will come with it.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

of ground beef fro m a 3-pound "family pack."
Whil e mechanical scales worked admirably, we
fo und digital scales to be the most acc urate and
easiest to read . Most electronic scales we tried
were very accurate, but those with th e automatic
shut-off fea ture and a large we ight range were
preferred. Our favo rite scale with both these fea-
tures was the Soehnle Futura Kitchen Scale,
and at $79.99, it is a pretty good deal.
..
ELECTRONIC TIMER
l
......
•• •••••
...-. -"
T his simple tool is the savior of busy cooks
everywhere. While timers are aJJ basically th e
same, th ere were some features we deemed
im portant. A timer that has th e ca pability to
tim e mo re than one dish is perfect when mak-
ing a multicourse meal. Also, a timer with a
num erical keypad is easier to program than a
timer with h our and minute buttons that need
to be pressed repeatedly. Th e timer yo u 'll find
around every test cook's nec k in the test kitchen
is th e Polder Electronic Clock , Timer, and
Stopwat ch ($15.95) .
UTENSILS
WHISKS
T he shelves at our local kitch enwa re store are
loaded with aLI typ es of w hisks: short, long,
thi ck, thin, square, roUl~ d , metal, and plastic.
Which one is th e best? We have experimented
with all these w hi sks (including one with a li ttle
gyroscope) and have found that it is hard to beat
the traditional style. We've fo und that a large
balloon w hisk with long, thin wires is good for
almost any kitchen tas k. In additio n, yo u may
find that a smaller £l at w hisk can com e in handy
w hen making sa uces and gravys (see page 650).
SPOONS
In the test kitchen, we can never have enough
spoo ns-perforated , slotted , so lid , wo oden,
metal, and from big to small . Spoons are useful
for a wide variety of tasks. We recomm end
buying spoons that are solidly built and that are
constru cted fro m one pi ece of material.
SPATUL~
RUBBER
/
N othing cleans out a bowl better than a
rubb er-bladed spatula. Flexible spatulas are also
usefu l for stirring batters, fo ldin g egg w hites,
and countless o ther tasks. We like to use a
spatula with a long handle and large, stiff blade,
but keep smaJJ , fl exibl e spatulas o n hand for
smaller j obs. We also reaLly like the heatp roof
spatulas that have now taken over th e market
which can be useful w hen yo u 're cooking (for
instan ce, w hen making scrambled eggs). For
informati o n abo ut our favor ite rubber spa tula,
th e Rubbermaid 13 .5-Inch High H eat
Scraper ($ 17. 50), see page 225 .
Tongs come in hand y in a variety of ways in
th e test kitchen. From flipping mea t on th e gri lJ
to turnin g vegetabl es as th ey saute to stirr in g
pasta, tongs get the job do ne. While they are
sold in a va riety of sizes, for aLI-purpose kitchen
use we like 12-inch to ngs. T he O X O Good
Grips Locking 12-Inch Tongs ($9.99) are
a favo rite in th e test kitchen. See page 4 12 fo r
mo re details.
CUTTING EQUIPMENT
Well-sharpened and stu rdy knives are vital to
th e proper preparation o f fo od . If you bu y the
correct knife and take ca re o f it, it will las t a
lifetime. Probably the best way to choose a
knife is to hold it. The handle sho uld feel com-
fortable and th e knife sho uld be balanced in
yo ur hand. Do n 't be fo oled into thinking yo u
need a knife bl ock fill ed w ith kni ves of va rio us
shapes and sizes. The truth is that there are onl y
Cook i ng 101
three knives you really need: a chef's knife, a
paring knife, and a serrated knife.
CHEF'S KNIFE
Keeping Your Knives Sharp
Even the best knife grows dull with daily use.
For everyday sharpening we recommend using
a steel-a long rod that realigns the hair-thin
edge of a knife.

The blade of a chef's knife is heavy and broad

and can get you through a major portion of
prep work in the kitchen, from chopping and
mincing to slicing and carving. You should look
for a knife that is made from high-carbon stain-
less steel, which will take and hold an edge well.
As for blade size, we have found that an 8-inch
blade provides enough chopping power with-
out becoming unwieldy. In the test kitchen,
1. Hold the steel perpendicular to the work surface.
we are quite fond of an inexpensive knife, the Place the heel of the blade against the top of the
Forschner/Fibrox Chef's Knife ($22.95), steel and point the tip slightly upward . Hold the blade
but in the end, you should buy a knife that feels at a 20·degree angle away from the steel.

good in your hand.

PARING KNIFE

A short, nimble paring knife can accomplish all

the small , close work that a chef's knife can't,
like coring tomatoes and slivering garlic. And ,
as with chef's knives, we found that the way 2. Maintaining light pressure and a 20-degree angle.
a paring knife feels in yo ur hand makes a big slide the blade down the length of the steel in a
difference. In the test kitchen, our preferred sweeping motion. As the knife glides down the steel.
pull the knife toward your body so that the middle of
paring knife is the Forschner/Fibrox Paring
the blade is in contact with the middle of the steel.
Knife ($4.75). It has a slightly flexible blade that
holds a sharp edge for days.

SERRATED KNIFE

For sli ci ng bread, a serrated knife is essen tial.

The ideal serrated knife should consist of a long,
rigid blade with gently pointed serrations and a
comfortable handle. Stay away from knives with 3. Finish the motion by paSSing the tip of the blade
pointed teeth because they have a tendency to over the bottom of the steel. Repeat the motion
on the other side of the blade. Four or five strokes
tear food apart. The Forschner I Fibrox Bread
on each side of the blade (a total of eight or ten
Knife ($25) produces a knife that easily sur- alternating passes) shou ld sharpen the edge.
passes the competition.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

VEGETABLE PEELER
Wheth er it's the everyday task of peeling car-
rots and potatoes or removing the thick peel of
winter squas h , a sharp vegetable peeler makes
food prep much easier. After peeling hundreds
of pounds of potatoes, we can safely recom -
m end the OXO I-Series Sw ivel Peeler ($ 10).
This sturdy, maneuverable, and incredibly sharp
peeler o utdid all the competition.
KITCHEN SHEARS
Althou gh yo u can readily cut up chicken with
a chef's knife, we have found that a good pai r
of kitchen shears makes the task even easier.
We also found shears to be a ve ry useful tool
for trimmin g pi e do ugh and cutting parchment
rounds for cakes. While perhaps not among th e
top tier of most essential tools for the well-
equipped kitchen, we found shears to be handy
in a va riety of uniqu e ways . Our preferred
model, the Wiisthof Grand Prix Kitchen
Shears ($27.99), performs any task with ease.
CUTTING BOARDS
When it comes to cutting boards, we found
the two most important factors were size and
material. In terms of size, we favored a board
that provided ample workspace but was small
enough not to be too heavy or bulky. M aterial
was important because of the way the cut-
ting surface interac ts with the knife blade.
We found hard surfaces like glass or acrylic
didn't absorb the shock of th e knife strike and
made the knife's blade dull q uicker. Plastic and
wood boards we re mu ch softer and cushioned
the knife's blow, nuking for m ore controlled
cuttin g. In the end, we gave a slight edge to a
plastic board, in particular th e Joyce Chen Spo t
'n' Cho p Cutting Board ($14.99), because it
was dishwasher safe.
ELECTRIC KNIFE SHARPENER
While a steel will help keep an edge on a kni fe
for several m onths, yo u'll eventually need to
sharpen the knife. A sharpening stone is a tradi-
tional choi ce but it requires some experience to
use effectively. Instead, we like to use an electric
sharpener, particularly the Chef's Choice Edge
Select 120 ($129), since this sharpener will take
the guess work out of sharpening and leave you
with a razor-sharp blade.
OTHER HANDY
KITCHEN TOOLS
GRATERS
Our fa vo rite gra ter is the Mi cropl ane Grater,
but it is b est sui ted for fin e-gratin g hard ingre-
dients like Parmesan cheese or chocolate.What if
yo u need to shred a block of cheddar cheese? We
tried an armload of graters and found that the
box o r co nical graters pel{ormed the best . These
graters weren't as compact as the Microplane or
as sharp, but the FarberWare D eluxe Nonstick
Grater ($8) did an admirable j ob and was a snap
to clea n up.
ROLLING PIN
If yo u do a lot of baking, a good rolling pin is
essential. There is a wide array of rolling pins
available, fi·om traditional American-style (roll-
ing on bearings) to French "stick style" to those
made of marble. Trying these pins on different
types of dough, we favored a 20-inch, tapered,
hardwood French rolling pin. We found that the
Cook i ng 101
Thorpe French Tapered Rolling Pin ($8.95)
allowed more controlled contact with and gen-
tler rolling of delicate doughs than a standard
rolling pin. Also, its long length meant it could
handle even the largest pieces of dough.
COLANDER
A well-designed colander is often an overlooked
piece of equipment, which is surprising given that
it is such a valuable tool. A colander should have a
large-capacity bowl that is well perforated, sturdily
constructed, and firm footed . A test of available
colanders turned up one that fit our requirements
to a T. The Endurance Pierced Colander/
Strainer ($26.99) was our clear £worite. Its large-
capacity bowl contamed nunute, mesh-like perfo-
rations that drained quickly, and th e colander sat
in the sink without tipping or sliding.
PEPPER MILL
Over the years, we have come to appre-
ciate the flavor that only freshly ground
pepper can lend to food. Bu t after
using our share of wrist-wrenching
pepper mills, we set out to find the
perfect one. Our top-ranked mill,
the sleek 9-inch Unicorn Magnum
Plus Peppermill ($45), out-pelfornled all com-
petitors when it came to gr ind quality, hopper
capacity, ease of use, and price.
KITCHEN AND BAKING
SUPPLIES
PLASTIC WRAP
Most cooks don't give plastic wrap a second
thought, but in the test kitchen we've tried them
all and found that some brands are better th an
others. We found two distinct types of plastic
wrap: ones designed for the microwave (they
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
won't melt) and those designed for clinging.
After testing all avaiJable brands in the microwave
and for clinging ability, we found that Glad
Cling Wrap ($2 .99) was the best all-aro und
pelformer.
PARCHMENT PAPER
We use parchment paper fo r a variety of baking
needs, fi'ol11 lining baking sheets to cake pans.
Parchment is paper that has been treated with
sulfi.lric acid and then coated with silicone, and
the result is a nonstick sUlface that is inlpervious
to grease and moisture. Mter trying the different
parchment papers on the market, we found no dif-
ference among the brands. What did make a differ-
ence was availability. Since Reynolds Parchment
Paper ($2.49) was available at Illost every super-
market, it quickly became our favorite.
FOOD STORAGE CONTAINERS
/" ,
Sturdy, effective food storage contain ers are
indispensable to the busy home cook. We tested
a dozen brands and found big discrepancies in
quality and effectiveness. Some containers fa iJ ed
to seal properly, others absorbed odors, while still
o thers broke during abuse testing. Our favorites
from the test included th e Tupperware Rock
'n' Serve ($14), left, and the Rubbermaid
Stain Shield ($4 .99), right.
POT SCRUBBERS
When elbow grease and a sponge won't suffice,
it's time to call o ut the pot scrubber. After putting
eight scrubbers through a couple of weeks of test
kitchen dishes, we found we liked the copper-
coiled model from Chore Boy ($1.59) for its
durability and effectiveness. Just do n't use it on
any of yo ur nonstick pans.
FOOD
PROCESSOR
A food processo r ca n m ake quick wo rk out
of any number of kitche n tas ks, fro m sli cing
potatoes and shredding cheese to pureeing
sauces an d makin g breadcrumbs. After using a
food processor repeatedly over th e yea rs, we
have found that th ere are two brands that have
surpassed all others. The KitchenAid 12- C up
KFP 750 ($249.99) and the l1-C up Cuisinart
Pro Custom 11 ($ 179.95) each have a large-
capacity bowl and powerful m otor that excels at
any kitchen task we throw at it. The Ki tchenAid
was th e hands- down w inn er w ith vege tabl e
prep, but the Cuisinart pe rfo rms all oth er tas ks
as well (or better) and costs fa r less.
BLENDER
A bl ender is no t as essential a piece of equip-
ment as a food processor, but if yo u m ake a
lo t of sm oothies o r pureed soups, a bl ender
ca n com e in handy. Wh e n it ca m e to blend-
ers, a large- capacity jar and a powerfu l m o to r
we re the most iniportant features for us. After
a bu nc h of frozen drinks (no nalco holic, of
course), the Braun PowerMax Jug Blender
($49) ca m e our o n to p; its large capacity and
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
super-efficient bl e nding we re greatly appreci-
ated in th e test kitchen.
STANDING MIXER
"-
If yo u are a seri o us cook, a standing mixer is
an invaluable tool. In additio n to m aking bread
do ugh, a standing mixer m akes q uick work of
w hipped cream and coo ki e do ugh .We like mix-
ers w ith a " planetary ac ti o n ."This mixing ac tio n
is ve ry effective at reachin g the sides as well as
the center o f the mixi ng bowl. As a result, th ere
is less need to sto p and scrape dow n th e sides of
the bowl. In the test kitchen , we prefer the 5-
Qu art KitchenAid Artisan Series Standing
Mixer ($249 .95) fo r its unique mix ing ac tio n.
See page 466 fo r m o re details.
HANDHELD MIXER
...~
Altho ugh we like the hands-free ope ration of a
standin g mixer, we reali ze its high price tag makes
it a luxury item , especially for th e occasio nal
baker. We have fo und that handheld mixers
w ill perform the sam e mixin g tasks (except for
kneading do ugh) at a frac tio n of the cost. While
we have fo und hand mixers to be a little slower
at whippin g cream and egg whites, th ere was
virtually no difference between cookie doughs
and cake batters prepared w ith a handheld mixer
and a standing o ne. See page 514 for our testing
and mo re informatio n abo ut the KitchenAid
Ultra Power Plus 7-Speed Hand Mixer
($69 .99), o ur reco ni m ended brand .
M I CROWAVE
Whil e we do n 't use a mi crowave a lo t in th e test
kitchen, we fin d it conve ni ent fo r small j obs like
m elting chocolate, coo kin g baco n, and stea ming
vegetables. If we use a mi crowave in a recipe, we
provide a wide range for time, du e to th e fac t
th at mi crowaves va ry greatl y in powe r o utput.
Therefo re, it is important to check th e fo od
after th e nunimum coo kin g time in a recipe. We
also suggest that wh en using a mi crowave, yo u
stir th e food o ften to avoid uneven cooking and
cover th e food to keep it fro m drying o ut. Always
m ake sure to use microwave-safe cookware and
follow th e m anu fac turer's in structio ns.
FOOD SAFETY:
WHAT YOU NEED TO KNOW
Th ere are preca uti o ns that you ca n take at
ho m e whil e cookin g th at w ill virtu ally elimi-
n ate the dan ger o f food- born e path ogens. If
safety is your to p co ncern , all food should be
cooked until well do ne. If there is someon e in
yo ur fa nul y with a grea ter risk of food-bo rn e
illn ess (children, the sick o r elderl y, o r pregnant
wo me n), h ealth offi cials recomm end that m eats
sho uld be co oked through so that th e juices run
clear (and the interna l temperature registe rs at
least 160 degrees) . Eggs sho uld be set and dry,
no t runny. Sea fo od sho uld be coo ked until it
is o paque througho ut. B eca use th e maximum
juiciness and fl avo r of any given di sh typi call y
Hill S counter to th e requirem ents o f th e sa fety
issues regarding that dish , we usually prefer o ur
food coo ked to a lowe r internal temperature.
We leave th e ultinute dec isio n up to yo u.
KEEP FOOD PREP SURFACES AND UTENSILS
CLEAN . G et in the habit of washing cu ttin g
boards, knives, and your hands oft en during
food prep. This will ensure that bac teri a aren 't
sprea d througho ut your kitc hen . [f yo ur cut-
tin g board is dishwas her sa fe, run it throu gh
th e dishwas her several times a week to saniti ze
it. If your cutting board isn 't dishwas her sa fe
o r won 't fit in th e dishwasher, sanitize it w ith
a soluti o n of 1 teaspoon of bleach to 1 quart
of wa ter. M ake sure to was h di sh towels and
repla ce spo nges o ften.
KEEP RAW AND COOKED FOOD SEPARATE .
N ever place cooked fo o d o n a plate o r cutting
boa rd th at has come in contac t with raw food
(unl ess it has been properly sa nitized). Also, sto re
raw and coo ked items in separate parts of th e
refri gerator.
WASH FRUITS AND VEGETABLES THOR-
OUGHLY. A lot of bac teria can be fo und o n th e
surface o f fi'uits and vegetabl es . Also, cut away
any bruised o r damaged sectio ns.
MAKE SURE YOUR REFRIGERAT OR AND
FREEZER ARE SUFFICIENTLY COLD. While
this may seem o bvious, we have fo und that
many peopl e's refri gerators run too wa rm. If too
warm, th e shelf life o f food will be signifi ca ntly
sho rtened. U se a th ermom eter to chec k th e
temperatures o f your refri gerato r and freezer. A
refri gerato r sho uld be aro und 35 degrees and a
fi'eezer around 0 degrees Fahrenheit.
AVOID THE DANGER ZONE. Food bac teria
multiply quickl y between th e temperatures o f
-to to 140 degrees, sometimes referred to as
th e danger zone. Th e am o unt of time that fo od
spends in this temperature range sho uld be kept
at a minimum (no mo re than two hours) . D o n't
allow food to cool o n the counter fo r h o urs-
cool it quickl y and get it into th e refri gerator.
And do n't let fo od stay out at picni cs fo r m o re
than an h o ur, especially if th e temperature is
over 90 degrees .
THAW FROZEN FOODS IN THE REFRIGER-
ATOR. Thawing food at roo m te mperature is
an invitati o n fo r bac teri a. The best way to thaw
foo d is in the refri gerator. If yo u have fo rgotte n
to plan ah ead, qui ckly defi'ost food in a micro-
wa ve and th en cook it immediately.
Cooking 101
FREEZING AND DEFROSTING
H ere are some precautions yo u can take to pro-
tect th e quality of frozen foods. Keep in mind
that nothin g ca n be kep t indefinitely (three to
four months is about th e limit).
WRAP FOOD TIGHTLY. This wi ll prevent
freezer burn-the moisture loss that ca uses fro-
zen food to become dry and discolored .
WRAP FOOD TWICE. Frozen food picks up off
odors and flavors, and trus second layer of w rap
will help keep them out. U se either aluminulll foil
or a zipper-lock freezer bag for this second layer.
WRAP INDIVIDUAL PORTIONS SEPARATELY.
Th ey w ill freeze qui cker and ca n be defrosted
individually.
LABEL ALL PACKAGES. U se a permanent
marker to label each package with its contents
and the date on which it was frozen.
LEAVE EXPANSION ROOM. Be sure to leave
Y2 in ch of headroom to allow for th e expansion
of liquids, such as soups.
DO NOT FREEZE CERTAIN Milk,
FOODS.
cream, whole eggs, most cheeses, raw vegetables,
and previously frozen foods sho uld not be
frozen.
KEEP YOUR FREEZER COLD. M any freezers
are not cold enough. Keep tabs on the temperature
of yo ur freezer with an inexpensive thermometer.
The proper temperature for a freezer is 0 degrees
Fahrenheit or lower.
COOL FOOD COMPLETELY BEFORE FREEZING.
Th e steam from war m foo d will create ice crys-
tals that wi ll affect th e texture of fro ze n foods.
What's in the Test Kitchen
Freezer?
The freezer is not just for ice cream and frozen
juice concentrate. While there are some items
that should not be frozen, some of the staples
in your pantry or refrigerator can be better
preserved in the freezer. Here 's a list of some
of the more unusual items we store in the test
kitchen freezer.
Ripe or overripe bananas : Peel bananas
before freezing . They're great for making
banana bread or muffins, or you can drop
chunks of banana , still frozen, into a blender
for fruit smoothi es.
Nuts : Sealed in a zipper-lock freezer bag , nuts
stay fresh tasting for months. And there's no
need to defrost them before chopping. Frozen
nuts chop just as easily as fresh .
Herbs : Dri ed bay leaves retain their potency
much longer when stored in the freezer. Extra
chopped fre sh herbs, such as parsley. sage,
rosemary. and thyme, can be covered with
water in an ice-cube tray, frozen, and then
stored in a zipper-lock freezer bag . If you have
a sauce, soup, or stew that should be finished
with fresh herbs, simply add a cube or two.
Butter : When stored in the refrigerator, butter
picks up off odors and eventually turns rancid .
You can prolong its life by storing it in the
freezer. Transfer it to the refrigerator one stick
at a time, as you need it .
Dry Goods : Stored in th e freezer, flour, bread,
breadcrumbs, cornmeal , oats, and other grains
are protected from humidity, bugs, and
rancidity.

DEFROST SLOWLY. T he best way to defrost

food is in the refrigerator, never at room tem-
perature. M ost item s will take at least 24 hours
to fu lly thaw (larger item s like turkey take
abo ut five hours for each pound). R efrigerator
defrosting requ ires planning ahead.

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

APPETIZERS

PLACE THIS DIVIDER IN FRONT OF PAGE 17.

 APPETIZERS

DIPS AND SPREADS CHEESES AND MORE HOT APPETIZERS

Green Goddess Dip 17 Holiday Cheese Ball 24 Tomato and Mozzarella Tart 36
Creamy " Caesar" Dip with Dates Stuffed with Parmesan · 24 Chicken and Cheese
Parmesan and Anchovies 17 Quesadillas 39
Cheese Straws 28
The Test Kitchen's Favorite Quick Bean and Cheese Quesadillas · 40
The Test Kitchen's Favorite
and Easy Party Dips 18
Party Cheese Straws 29 Cheesy Nachos with Spicy Beef 41
Herbed Spinach Dip 19
Baked Brie en Crou te 30 Potato Skins Baked with Cheddar
Spinach Dip with Blue Cheese and Bacon 42
Cheddar Cheese Coins 31
and Bacon 19
Perfect Popcorn · 43
Smoked Sa lm on Canapes · 31
Spinach Dip with Feta, Lemon,
Flavored Popcorn Butters · 43
and Oregano 19 Deviled Eggs · 44
Bacon-Wrapped Shrimp · 45
Cilantro-Lime Spinach Dip 19 with Tuna , Capers, and
Chives · 44 Bacon-Wrapped Sea
Smoked Salmon Mousse · 21
Scallops · 45
with Anchovies and Basil · 44
Smoked Trout Mousse · 21
Shrimp Skewers 46
Horseradish Cocktail Sauce · 44
Baked Crab Dip 21
Scallop Skewers 46
Classic Shrimp Cocktai l 45
Clam Dip with Bacon and
Chicken Sate with Spicy Peanut
Scallions 22 Oysters on the Half Shell with
Dipping Sauce 46
Mignonette Sauce 50
Cheddar-Beer Spread 22
Beef Sate with Spicy Peanut
Herbed Goat Cheese Spread · 22 Dipping Sauce 47
NUTS, OLIVES, AND BREADS
The Test Kitchen 's Favorite Cream Asian Spiced Chicken Wings 48
Cheese Spreads 23 Spiced Nuts 25
Spicy Buffalo Wings 49
Tapenade · 33 Curry-Spiced Nuts 25
Cocktai l Meatballs and Kielba sa 49
Hummus 33 Cinnamon-Spiced Nuts 25
Guacamole · 38 The Test Kitchen 's Favorite Party
Almonds · 25
Fast Tomato Salsa · 39
Marinated Black and Green
Oli ves 32
Warm Marinated Olives 32
Crostini · 34
The Test Kitchen 's Favorite
Crostini Toppings · 34
Easy Homemade Pita Chips · 35
Dipping Oils for Bread · 35
Bruschetta with Tomatoes and
Basil · 36
Bruschetta with Herbs · 36

• signifies FAST
GREEN GODDESS DIP
MAKES about 1!1, cups
PREP TIME : 10 minutes
TOTAL TIME : 1 hour 10 minutes ( in cludes 1 hour
chilling t ime)

Fresh herbs gille tltis classic dip its cleall, fresh .flallor
alld distillctil/e greell colol:

cup sour cream

V. cup mayonna ise
y. cup minced fresh parsley
y. cup minced fresh chives
2 tablespoons minced fresh tarragon
tablespoon fresh lemon juice
garlic clove, minced
Yo teaspoon salt
Yo teaspoon pepper

Process all of the ingredie nts in a food processor

until sm ooth, about 20 seconds. Transfer to a
serving bowl and refr igerate until the flavors
have blended , at least 1 hour. Serve chilled with
Creamy dips are best made wi th both sour cream and
crackers or crudites. mayonnaise.

To Make Ahead
The dip ca n be refri gerated, w rapped ti ghtly in
plasti c wrap, for up to 24 hours. Season with
additional fresh lemon juice, salt, and pepper to
taste befo re se rving.
until smooth , about 30 seco nds. Tra nsfer the
dip to a medi um serving bowl and stir in th e
parsley and pepper. R efri ge rate until the fl avo rs
have blended, at leas t 1 hour. Serve chill ed with
cra ckers or crudites.

CREAMY "CAESAR" DIP To Make Ahead

The dip ca n be refrigerated, wra pped tightly in
WITH PARMESAN AND
plas ti c wrap, for up to 2 days . Season with addi -
ANCHOVIES tional fre sh lemo n juice, salt, and peppe r to taste
MAKES about 1)1, cups
before serving.
PREP TIME : 10 minutes
TOTAL TIME: 1 hour 10 minutes (i nc ludes 1 hour
chilling time)
KEEPING CRUDITES CRISP
Rinsing the allchol/ies renders (heir harsh,fishy flallor
/'/l ore //lild alld delicate.

2 anchovy fillets, rinsed

2 garlic cloves, minced
cup mayonnaise
Y:z cup sour cream
, ounce Parmesan cheese, grated (Y:z cup)
tablespoon fresh lemon juice
tablespoon minced fresh parsley
Yo teaspoon pepper

Pulse the anc hovies and garlic in a food proces- Put a few cubes of ice in t he bottom of the containers to
so r until fine ly min ced. Add the m ayo nnaise, so ur help keep the vegetables bright and fresh. There is noth-
cream, Par m esa n, and lemon juice and process ing worse than a crudites platter past its prime.

Appetizers
5fie 5 ~t :JUtcIten'~ grutOJtite QUICK AND EASY PARTY DIPS
R.ath er than tearing open a packet of dried soup mi x (w hi ch usuall y tastes stale and overly salty) , try
one of these ideas for quick dips, each of w hich starts with o ur Creamy Dip Base. These combinations
are just to get yo u started; there are lots of possibilities, depending on your mood , th e season, and the
reso urces in your pantry.

CREAMY DIP BASE SALSA DIP

MAKES about 1Y, cups Usefi'esh lilli e jl/ice i/lstead offi'esh lelllO/I jl/ice i/l th e
dip base.
y. cup mayonnaise
y. cup sour cream y, c up sa lsa, drained thoroughly
tablespoon fresh lemon juice 2 tablespoons minced fresh cilantro
Desired flavorings (see combinations
below)
Sa lt and pepper CARAMELIZED ONION - GARLIC DIP

Stir all of the ingredients together and season y, cup Caramelized Onions (page 654),
with salt and pepper to taste. Refi'igerate the dip c hopped fine
for at least 1 hour to allow the fl avo rs to blend. 2 garlic cloves , minced
Th e prepared dip will keep, covered and refi'ig-
era ted, for up to 2 days. Seaso n with additio nal
lemon juice, salt, and peppe r before serving. PESTO DIP

y, cup Pesto (page 181 )

SUN-DRIED TOMATO AND BASIL DIP Y, head Roasted Garlic (page 655)

y. cup oi l-pa cked sun-dried tomatoes,

drained and chopped fine CUCUMBER-CURRY DIP
2 t ablespoons minced fresh basil
Y, cucumber, seeded and chopped fine
tablespoon curry powder
OLIVE DIP tablespoon minced fre sh cilantro

y. cup Kalamata olives, pitted and chopped

coarse LEMONY FETA DIP
2 tablespoons capers, rinsed
2 tablespoons minced fresh parsley 2 ounces feta cheese, crumbled (y, cup)
tablespoon fresh lemon juice (in
addition to the tablespoon in the base)
JALAPENO-LIME DIP tablespoon minced fresh mint or dill
Usefresll lilli e jl/ice illstead o/Fesh lemoll jl/ice i/l the
dip base.
ARTICHOKE-FENNEL DIP
y. cup pickled ja lapeno chiles. minced
3 scallions, sliced thin (14-ounce) can artichoke hearts, drained
and chopped fine
y, fennel bulb, minced
1 tablespoon minced fresh tarragon

THE AMERICA'S TEST KITCHEN FAMILY COOKBOO K

HERBED SPINACH DIP
MAK ES , )1, CUpS
PREP TIME : 10 minutes
TOTAL TIME : , hour 10 minute s (inc ludes 1 hour
chilling time)

Ti,e garlic IIllIst be lIIillced or pressed bifore go ill,~ illTO

tile food processor or else tlte dip Illill cOlltaill laI:ee
cilllllks <!f garlic.

(lO-ounce) package frozen chopped

spinach, thawed and squeezed dry
]I, medium red bell pepper, stemmed,
seeded , and chopped fine
]I, cup sour cream
]I, cup mayonnaise
]I, cup packed fresh parsley leaves
1 tablespoon fresh d ill or 1 teaspoon dried
3 medium scallions, sliced thin
garlic clove , minced
]I, teaspoon salt
y. teaspoon Tabasco
y. teaspoon pepper
Frozen spinach makes th is classic dip come together in just
10 minutes.
Process all of th e ingredi e nts in a food processor
until well combin ed, aboLlt J minute. Transfe r to
a serving bowl and refi-ige rate until th e flavo rs
have blended, at least 1 hour.
9"~t J<itcIien 9"ip: LOWER-FAT DIPS

To Make Ahead
Th e dip ca n be refri gerated, wrapped ti ghtly III
plasti c wrap, for up to 24 hours. Seaso n with
additional Tabasco, sa lt, and pepper to taste
before serving.
We like full-fat dairy products for the best flavor,
but you can use lowfat sour cream, cream cheese,
or mayonnaise (see page 55) instead if you w ish .
We do not recommend using any nonfat dairy
products.

VARIATIONS
SPINACH DIP WITH BLUE CHEESE AND
BACON
Omit the red bell pepper, diLl, salt, and Tabasco.
Add y, cup crumbl ed blue ch eese to th e food
processor along with th e spinach and sprinkle
with 2 slices crisp, crumbled baco n befo re
servmg.
SPINACH DIP WITH FETA, L EMON, AND
OREGANO
Omit the red bell pepper, dill, and salt. Add 2
tabl espoons fresh oregano, ]I, cup crum.bl ed feta
cheese, 1 tablespoon fresh lemon juice, and I
teaspoon grated lemon zest to the food processor
with th e spinach. Season with salt to taste before
servm g.

CILANTRO-LIME SPINACH DIP

9"~t J<itcIien 9"ip: THE BIG SQUEEZE This dip is good served IIJit11 tortilla chips.
Om.it th e red bell pepper, dill , and Tabasco.
The biggest problem with creamy dips is that they
Add 1. cup packed cilantro, 1 tablespoo n c hopped
are often th i n and flavorless. Since the dips on this
chipotle chil es in adobo sa uce, 1 tablespoon fresh
page all rely on frozen spinach , it is critical that you
lime juice, Y, teaspoon grated Em.e zest, Y, tea-
are vigilant about squeezing as much moisture as
spoon light brow n suga r, and Ys teaspoon cumin
possible from the defrosted spinach.
to th e food processor alon g with th e spinac h.

Appetizers
CRUDITES 101

Wh en don e right, a platter of crudites ca n give yo u a lot of bang fo r yo ur bu ck and be beautifu l, if n o t

downri ght irresistible. Th ere are just three basic rul es to ke ep in mind when preparin g crudites . First
and fo remost, do not bu y one o f those prepac ka ged vegetable " rin gs" at th e supermarket. Th ey look bad,
the vege tables taste old, and th ey are simpl y a waste of mo ney because th ey rarel y are eaten. The oth er
two rul es are equ ally simple: Prep fres h vege tables properl y, and arrange th em so that the platter looks
attra ctive and eve rythin g is within reach .

Preparing Vegetables for Crudites: In o rd er Blanching Directions: Bring 6 q uarts water

to make appealing (a nd edible) crudites, som e
vege tables must first be blanched, th en shocked
in ice wa ter. Prepping your vegetables properl y is
half th e battle when it com es to crudites. Som e
specifi c instru cti o ns foll ow fo r parti cul ar veg-
etabl es, along with tips o n how to display them .
and 2 tablespoons salt to a boil in a large pot over
high heat. Coo k th e vegetables, o ne vari ety at a
time, until slightly softened but still crun chy at
th e core, followin g th e tim es in th e chart below.
Transfer th e blanched vege tabl es ilTlmedi ately to
a bowl of ice wa te r until completely cool, then
drain and pat dry.

A SPAR AG US GREEN BEAN S

To remove the tough, Line the beans up in a row
fibrous ends of the and trim off the inedible
asparagus, bend the thick stem ends with just one
end of each stalk until cut . Blanch the beans for
it snaps off. Blanch the 1 minute.
asparagus for 30 to
60 seconds .

BRO CCOLI A ND C AULIFLOW ER PEPPER S

Cut broccoli and cauliflower Slice off the top and
florets into attractive, bottom of the pepper and
bite-sized pieces by slicing remove the seeds and stem .
down through the stem . Slice down through the
Blanch the broccoli and side of the pepper, unroll it
cauliflower (separately) for so that it lies flat, then slice
1 to 1Y2 minutes. into Y2-inch-wide strips.

CA RROTS AND CELERY RADI SHE S

Slice both celery and Choose radishes with their
peeled carrots lengthwise green tops still attached so
into long, elegant lengths that each half has a leafy
rather than short, stumpy handle for grasping and
pieces . dipping. Slice each radish
in half through the stem .

ENDI V E SNOW AND SNAP PEAS

Gently pull off the leaves Remove the tough , fibrous
one at a time, continuing string that runs along the
to trim the root end as you straight side of snow and
work your way toward the snap peas. Blanch the
heart of the endive. snow or snap peas for
15 seconds.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

SMOKED SALMON MOUSSE
MAKES about 1 Y. cups
START TO FINISH : 10 mi nutes IZIiiI
SerlJe rhis III Olme IIlilh bread, crackers, or crlldites 01; if
halle II lClre rilll e, pipe ir Oll to cllriilJc iCalJes.
),0 11
4 ounces sliced smoked salmon
, shallot, minced
2 ounces cream cheese, softened
2 teaspoons fresh lemon juice
y. cup sour cream
Salt and pepper
Process th e salmon and shallot in a food pro-
cessor, scrapin g down the sides of th e bow l as
necessary, unti l th e mix ture is chopped fin e,
about 10 seco nds. Add th e crea m cheese and
lemo n jui ce and process until th e mi xture fo rm s
a ball , scraping down th e sides of the bowl as
necessa ry. Add th e sour crea m and pulse just
to in corporate, abo ut 5 seco nds. Transfer th e
mousse to a se rving bowl and season with salt
an d pepper to tas te.
pound fresh or pasteurized crabmeat,
squeezed dry and picked over
2 tablespoons minced fresh parsley
1. Adjust an oven rac k to th e middl e position
and heat th e oven to -1-75 degrees. Microwave th e
cream cheese in a large bowl o n hi gh power until
very soft, 20 to 30 seconds. Whisk in th e milk ,
lem o n jui ce, o nio n , Wo rcestershire, ITlustard, O ld
Bay, and Tabasc o. Gentl y fold in th e crabmea t
using a rubb er spatul a.
2. Transfer to a g reased l - qu art bakin g dish. Bake
until browned and bubbling, 20 to 25 minutes.
Cool for 5 minutes befo re sprinkling with th e
parsley and serve.
To Make Ahead
The dip can be made throu gh step I and refri g-
erated, wrapped ti ghtly in pl asti c w rap, fo r up to
24 hours. Before continuin g with step 2, heat th e
dip in a microwave on hi gh power until it begins
to bubble around the edges, 2 to 5 minutes . Stir
to combine, th e n bake as directed in step 2.

VARIATION
SMOKED TROUT MOUSSE
Substitute 8 o un ces smoked trom, skinn ed and
broke n in to pieces, fo r the smoked sa lmon and
2 teaspoons fres h lim e juice for th e fres h lemon
ju ice. Increase th e so ur cream to Y, cup and add
2 tablespoons well-drain ed prepared ho rseradish
to th e food processo r w ith th e sour crea m.
!le6t JCitc!wt !lip: A GENTLE TOUCH
When testing this recipe, we determined that it is
important to use a folding technique to mix in the
delicate crabmeat. If mixed in too aggressively, the
crabmeat has a tendency to shred .

To Make Ahead Buying Crabmeat

The mo usse can be refri gerated, wrapped ti ghtl y
in plasti c w rap, for up to 2 days. Season w ith Check the fish counter for 8-ounce to ' -pound
additio nal fresh lem o n juice, salt, and pepper to containers of fresh or pasteurized crabmeat. It
taste befo re serving . does cost more than the small cans you 'll find
near the tuna, but it's well worth the additional
cost. Depending upon the season, pasteurized
crabmeat can cost significantly less than fresh,
BAKED CRAB DIP and it has a long shelf life. You should always
use fresh crabmeat for crab cakes or other
MAKES abo ut 3 cups
d ishes where the texture and flavor of the crab
PREP TIME : 15 m inutes TOTAL TIME: 50 minutes
takes center stage, but pasteurized crabmeat
SerlJe //lith crackers. is fine for dips and casseroles.
Depending on where you live, you may
2 (a-ounce) packages cream cheese, have several options when buying fresh
cut into '-inch chunks crabmeat. Jumbo lump is the highest-quality
y. cup milk crabmeat (and the most expensive, too) and,
3 tablespoons fresh lemon juice as the name suggests, consists of large lumps
2 tablespoons minced onion of meat. Backfin costs a little less and may
2 teaspoons Worcestershire contain smaller pieces of meat mixed with the
2 teaspoons Dijon mustard lumps. Claw meat is the least expensive grade
, )1, teaspoons Old Bay Seasoning and contains few if any lumps.
, teaspoon Tabasco

Appetizers
CLAM DIP WITH BACON for 1 minute. Transfer to a small bowl and cool
AND SCALLIONS to room temp erature. Process the cheddar, onion,
MAKES about 2 cu p s ketchup, musta rd , Worcestershire, Tabasco, and
PREP TIME : lO minutes ga rli c ill a fo o d processo r until ve ry sm oo th ,
TOTAL TIME : 1 hour 15 minutes (includes 1 hour abo ut I Y, minutes . With the ma chin e runnin g,
chilling time) slowl y drizzle in th e beer and process until the
mi xture is smooth , abo ut 1 minure. Transfe r to a
Sen;e this dip IIlith crackers or e rostilli (page 34) . bowl , cove r ti ghtl y with plastic wrap, and refi·ig-
erate until firm , about 2 hours.
4 ounces bacon (4 slices), chopped fine
y. cup sour cream To Make Ahead
y. cup mayonnaise The sp read ca n be refi·igerated, wrapped ti ghtl y
2 (6.S-ounce) cans minced c lams, drained in plastic w rap, for up to I wee k.
2 scallions, sliced thin
teaspoon fresh lemon juice
teaspoon Worcestershire !ledt JU.t.cfwt !lip: SIMMER AND RINSE
Salt and pepper
We discovered that simmering the beer before
Cayenne pepper
adding it to the spread eliminates the harsh bite of
raw alcohol. Also, it may seem strange to rinse the
Fry the bacon in a small skillet over m edium heat minced onion, but we found that this makes it less
until crisp, abo ut 8 minutes. Transfer th e bacon pungent and keeps the onion from overpowering
w ith a slotted spoon to a paper-towel-lined plate the spread .
to cool. Wh en cool, combin e with th e rem ain-
ing ingredi ents and season with salt, pepper, and
cayenne to taste. C hill until th e flavors meld, abo ut
I hour.

HERBED GOAT CHEESE

SPREAD
CHEDDAR-BEER SPREAD SERVES 10 t o 12
SERVES 8 t o 10 START TO FINISH : 10 minutes IZDi
PREP TIME : 10 minutes
TOTAL TIME: 2 hours 20 minutes ( includes 2 hours
Goat cheese is sold ill a lIariety of sizes, illCllldillg
chilling time)
both /1- alld 12-ollllce logs. Either 5ize call be 115ed
ill this recipe.
l-Ve jilld that a lager-style beer alld a sharp or extra-
sharp e1leddar cheese Illake this spread IIlost ./lavoiflli. 1 (11- or 12-ounce) log goat cheese
Serve with crackers or bread or a5 a dip with CYlldiles. 3 tablespoons milk
tablespoon minced fresh chives
y, cup mild beer (see note above) tablespoon extra-virgin ol ive oil
1 pound sharp or extra-sharp cheddar 2 teaspoons minced fresh thyme
cheese, shredded (4 cups) Salt and pepper
]I. cup minced onion, rinsed and patted dry
2 tablespoons ketchup Process all of the ingredients in a food processor
tablespoon Oijon mustard until smoo th , abo ut 1 minute. Season with salt
tablespoon Worcestershire and pepper to taste and transfer to a serving bowl.
1Y, teaspoons Tabasco Serve with crackers or a thinl y sliced baguette.
1 garlic clove, minced
To Make Ahead
Bring the beer to a boil in a small sa ucepan over Th e sp read ca n be refri ge rated , wrapped ti ghtly
hi gh heat. R..edu ce th e hea t to low and simme r in plastic wrap, for up to 2 days.

THE AMERICA' S TEST KITCHEN FAMilY COOKBOOK

fJlie fJ ~t :Kilcfwt'~ flCUWJtite CREAM CHEESE SPREADS
[n the spirit of our Quick and Easy Party Dips (page 18), we developed a spread for crackers; it's based
on a sim.ple crea m cheese mixture to which any number of flavorings can be added.The milk helps keep
th e cream cheese spreadable even when chilled.

CREAM CHEESE SPREAD BASE SHRIMP SPREAD

MAKES about 1 cup

8 ounces cooked shrimp, minced
(8-ounce) package cream cheese tablespoon Old Bay Seasoning
2 tablespoons milk tablespoon fresh lemon juice
Desired flavorings (see combinat ions
below)
SMOKED SALMON SPREAD
Microwave the cream cheese on high power
until very soft, 20 to 30 seconds . Stir in the 4 ounces sliced smoked salmon,
milk along with the other ingredients. Allow the chopped fine
spread to cbill for 1 hour before serving. The 2 tablespoons minced red onion
prepared spread will keep, covered and refriger- 2 tablespoons capers, rinsed
ated , for up to 1 week. tablespoon minced fresh dill

CHEDDAR AND ROASTED RED PEPPER SWEET NUT SPREAD

SPREAD
y. cup walnuts or pecans, toasted and
6 ounces sharp cheddar cheese, chopped fine (see page 181)
shredded (1 JI, cups) 2 tablespoons honey or dark brown sugar
Y. cup roasted red peppers, drained and
chopped f ine
CRABMEAT SPREAD

ARTICHOKE SPREAD 8 ounces fresh or pasteurized crabmeat,

squeezed dry and picked over
(l4-ounce) can artichoke hearts, drained tablespoon fresh lemon juice
and chopped fine tablespoon minced fresh tarragon
tab lespoon fresh lemon juice
tablespoon minced fresh tarragon
OLIVE-ROSEMARY SPREAD

SUN-DRIED TOMATO-PARMESAN SPREAD y. cup Kalamata olives, pitted and chopped

fine
ounce Parmesan cheese, grated teaspoon minced fresh rosemary
(JI, cup)
y. cup oil-packed sun-dried tomatoes, rinsed
and chopped fine PIMIENTO SPREAD
tablespoon minced fresh oregano
y. cup pimiento-stuffed green olives,
chopped fine
CHIPOTLE-L1ME SPREAD tablespoon fresh lemon juice

2 chipotle chiles in adobo sauce, minced

2 scal lions, sliced thin
tablespoon fresh lime juice

Appetizers
HOLIDAY CHEESE BALL DATES STUFFED WITH
SERVES 15 t o 20 PARMESAN
PR EP TIME : 15 minutes SERVES 6 to 8
TOTAL TIME : 3 hours 25 minutes (i nclu d es 3 ho urs START TO FINISH : 10 m inutes rzm
chilli ng t im e)
Usc higll-ql/alit y dates, SI/ch as Medjools, alld al/lli ell-
/ fie pr~fer thef/a"o r 4 extra-sharp cli eddar here; 11011 1- lic Panllesall cliecse fo r lliis appclizer.
e"er, aJly good-qllalit y sliarp cheddar 1I1i11If1ork . LoII!fal
or ""Iipped crealll cheese sl/Oilid 1I0t be Slibstill/tcd. To 16 large pitted dates
lIIake 11 H oliday Cheese Ball I"illl II/I{S, fo llolll tli e (3-ounce) chunk Parmesan cheese
rccipe alld roll tli e c1leese ball ill ~ ClIp }illely cl/Opped 16 walnut halves, toasted (see page 181)
III/IS C!f yOl/r (li oice illslead 4 1lie Il crbs.

Slit th e d ates lengthwise but do not cut th em

8 ounces extra-sharp cheddar cheese, aU th e way throu gh . C ut th e Parm esan into thin
shredded (2 cups) shards abo ut th e length of a date. Stuff a shard o f
(8-ounce) package cream cheese, Parm esa n and a walnut half into each date.
softened
4 ounces blue c heese, crumbled (1 cup) To Make Ahead
4 tablespoons (y, stick) unsalted butter, Th e dates ca n be kept at room temperature,
softened w rapped tightl y in plasti c wrap, for up to 4 hours.
2 tablespoons minced onion, rinsed and
patted dry
tablespoon Worcestersh ire FILLING THE DATES
1Y, teaspoons Tabasco
1 garlic clove, minced
Yo teaspoon pepper
3 tablespoons minced fresh parsley
2 tablespoons m inced fresh chives

1. Process aU of th e ingredi ents, except th e parsley

and chives, in a food processor until sm o oth , about
1 minute. Line a medium bowl with plasti c wrap
so that it ove rhangs th e rilll by at leas t 4 inches
(use two pi eces if th e wrap is no t wide eno ugh).
Transfer th e cheese mix ture to th e bowl, pres
th e ove rhanging plasti c flush to th e cheese, and
re fi'i gerate until firm" about 3 ho urs. To assem b le. si m p ly stuff a shard o f Parm esan and a
wal nut ha lf inside t he slit in th e d at e.
2. R emove th e cheese fro m th e bowl, g rippin g
th e edges o f th e plas ti c w rap. Ga th er the edges o f
th e plasti c w rap toge th er and twist, shapin g th e
cheese into a ball. R e move th e plasti c wrap. R o ll !le6t 3<.ilcften !lip: A STICKY SITUATION
th e ch eese in th e parsley and chi ves . Transfer to a The main challenge when making spiced nuts is
se rving plate and se rve with crac kers. getting the spices to stick to the nuts. The egg white
is essential to this process and ensures that the nuts
To Make Ahead will be well coated and crisp. Be sure to drain off
The cheese ball ca n be made thro ugh step ./ up any excess egg white before tossing with the spices ,
to 2 days in adva nce. Continu e with step 2 just otherwise the nuts will be soft.
before servin g.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

SPICED NUTS
SERVES 8 to 10
TOTAL TIME: 1 hou r 30 minutes (i ncl udes
30 minutes cool ing time)
if ),011 call 't jilld Sliperfill e sligar, process gra llllialed
sligar ill a food processor for 1 III ill II te.
egg white
tablespoon water
teaspoon salt
pound pecans, cashews, walnuts, or whole
un blanched almonds
0/, cup superfine sugar (see note above)
2 teaspoons cumin
teaspoon cayenne pepper
teaspoon paprika
1. Adjust two oven racks to th e upp er- and
lower-middle positions and heat th e oven to
275 degrees. Whisk th e egg wh ite, water, an d sa lt
together in a medi um bowl. Add th e nuts and
toss to coat. Drain in a coland er fo r 5 minutes.
2. Mi x th e sugar, cumin, caye nne, and paprika
togeth er. Toss the spi ces with the drain ed nuts.
Spread the nuts eve nl y o n two parchm ent-lin ed
baking sheets. Bake ulltil th e nuts are dry and
crisp, about 50 minutes, stirrin g occasio naLly
and mtating the baking sheets hal~vay throu gh.
R elTlOve from the oven and let the nuts cool
comp letely o n the baking sheet, about 30 min-
utes . Break the nuts apart and serve.
VARIATIONS
CURRY- SPICED NUTS
R edu ce the cumin to 1 teaspoo n an d substitute
1 teaspooll curry powder for th e cayenn e
pepper.
CINNAMON-SPICED NUTS
Omit the cumin , cayenn e, and paprika and add
2 teaspoons cinn amon , 1 teaspoo n gi nge r, and 1
teasp oon coriander w ith th e suga r in step 2.
To Make Ahead
The nuts ca n be stored at mom temperature,
wrapped tightly in plastic wrap, for up to 1 week.
5fre 5 e;.,t 3Utc1wt'" :JCWOJtite
PARTY ALMONDS
Instead of just opening a can of nuts at yo ur next
party, try this quick re cipe for flavored almonds.
Not only do they toast in about 8 minutes in
a skill et on th e stove top, but th ey also can be
seasoned with a wide vari ety of herbs and spices.
BASIC TOASTED ALMONDS
MAKES about 2 cups
Heat 1 tablespoon olive oil o r unsalted butter in
a 12-inch no nsti ck skill et. Add 2 cups ski n-on
raw aLnonds, 1 teaspoon salt, \4 teaspoon pepper,
and , if desired, o ne of the flavor combinations
below. Toast th e almonds over l11.edi um-low heat,
stirrin g ofte n, until they are fragrant and th e
color deepe ns slightly, abo ut 8 minutes. Transfer
to a plate lined w ith paper towels and aLlow to
cool before serving. The almo nds can be stored
at room temperature, wrapped tightl y in plastic
wrap, for up to 1 week.
ROSEMARY ALMONDS
Add Y, teaspoon dried rosemary to th e skillet
wi th the almonds.
LEMON-GARLIC ALMONDS
Add Y2 teaspoon gra ted lemon zest and
1 minced garl ic clove to th e skiLle t w ith th e
almonds. Just befo re serving, toss with ano th er Y,
teaspoon grated lemo n zest.
BARBECUED ALMONDS
Add Y2 teaspoon cunun , Ys teaspoon chili pow-
der, Ys teaspoon cayen ne pepper, and a p inch of
cloves to th e skillet wit h th e almonds.
SPICED ALMONDS
U se butter rather th an o li ve oil and add 2 table-
spoo ns sugar, Y, teaspoon cinn amon , Ys teaspoon
cloves, and Ys teaspoon aUspice to the skillet with
the almonds. Serve warm.
CHINESE FIVE-SPICE ALMONDS
Add 1 teaspoon Chinese fi ve-spice powder to
the skillet with the aLnonds.
ORANGE-FENNEL ALMONDS
Add Y2 teaspoo n gra ted orange zest and Y,
teaspoon fennel seeds to th e skillet with th e
almonds. Just before serving, toss with another Y,
teasp oo n g rated o range zest.
Appetizers
CHEESE 101
The Art of Cheese M a king: The fla vor of
anyo ne cheese is depen de nt up on a long list of
factors, sta rtin g with the type of milk used (cow,
sheep, or goat), the feed given to that anim al,
how long the cheese was aged, th e salt co ntent,
the specifi c mold strain (fo r blue c heeses), and
th e region of the world w here th e c heese o rig i-
nated. A Danish-made Fontina shares littl e in
com mon with an Ita lian-made Fontina; the sa m e
can be sa id for American and Alsatian Mu ens ter,
as well as many other cheeses.
Like fi'uits and vegetables, cheeses have a
period of pea k rip eness, at which point both
the fla vor and te xture are at their best. Creamy
cheeses, like Brie, become runny and more dis-
tin ct as they age; blue cheeses grow ea rth ier and
more pu nge nt. For very co mmercial c heeses, like
Cracker Barrel, ripeness is less of a worry, though
mold and age are. Small patc hes of mold ca n be
trimmed away and th e cheese is perfectly edible.
Large patches of mo ld (especiall y new mold on
blue cheeses) or dried, cra cked patches suggest a
cheese l1"light be well past its prime.
Keeping Cheese Fresh: When stori ng cheese,
it is cru cial to keep it tightly wrapped. Air wi ll
dry it out and prompt th e development of mo lds .
Cheese shou ld first be wrapped tightly in parc h-
ment or wax paper, th en sea led in plastic wrap,
aluminum foi l, or a zipper- lock bag. I f the cheese
has a rind , li ke Parm esa n, Brie, or Gouda, make
sure to leave it on the cheese as it provides an
extra layer of protection . And buy cheese in rea-
so nable amou nts th at can be co nsum ed w ithin a
co uple of wee ks.
Preparing a Cheese Tray: W hen preparing
a cheese tray, always co nsider pairing different
flavo rs, textu res, and types of cheeses (such as
goat's milk and cow's milk) to make the platter
intriguing. If all the cheeses are similar, yo ur tray
will soo n become boring. For exa mp le, match a
crea my Bri e wi th a sharp cheddar and a rich blue,
or a punge nt goat cheese with a dry Parm esan and
a nutty, fi rm Gruyere.As for portion size, figure on
just two to three ounces per perso n.
Serve at Room Temperature: Finall y, make
sure [Q all ow tim e for th e ch eeses to co me to
room temperature before se r vin g th em, as the
fla vo rs and aromas are mu ted by th e cold . Keep
the cheeses wrapped unti l se rving tim e [Q pre-
ve nt th em from dryin g out.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
A Cheese Primer
Because of the vast var iety of cheeses worldwide,
it is not possible [Q define all of th em in this
book. T his brief glossary, therefore, lists so me of
the mo re popular and widely available cheeses,
with descr iptions of fl avo r and tex ture to he lp
you put together a well - ba lanced cheese platter.
Asiago : A firm cow's milk cheese from Italy that
is salty and tangy in flavor with a pronounced
nuttiness. Young Asiago is best eaten as is with
bread , wh ile aged Asiago is better suited for grating
over pasta and soup.
Boursin : A fresh cow's milk cheese from France that
is flavored with garlic and herbs (and sometimes
black pepper) and has a rich, creamy character.
Serve on crackers . W e also like it spread on
sandwiches or vegetables.
Brie: A popular soft cow's milk cheese from France
that is creamy with a slight mushroom flavor, subtle
nuttiness, and white edible rind . A given on any
well-planned cheese tray. With the rind removed, a
good melting cheese .
Camembert: A soft cow's milk cheese from France
with an edible rind. Similar to Brie in texture,
Camembert is more pungent, with a stronger flavor.
Cheddar: This cow's milk cheese is made predom -
inantly in Great Britain and the United States. The
American versions are usually softer in texture,
w ith a tangy sharpness, whereas British cheddars
are drier-even crumbly-with a nutty sharpness.
Older farmhouse cheddar is best eaten by itself.
Young cheddar is the quintessential melting cheese.
Cheddar can also be found smoked .
Colby : A semi-soft cow's milk cheese from the
United States that is ver y mild in flavor. One of only
several cheeses that has true American roots , Colby
is a wonderful melting cheese .
Emmentaler: A semi -firm cow' s m ilk ch eese from
Switzerland and France that is made into wheels
som etimes as large as 200 pounds, measuring up
to three and a half feet in diameter. A classic Swiss-
style cheese, it has a fruity flavor with a sweet ,
buttery nuttiness.
Feta: A fresh cheese made from cow's, goat's, or
sheep's milk (or a combination thereof), feta is
produced in many Mediterranean countries. It can
be made in a variety of styles , from dry and crumbly
to soft and creamy; flavors range from mild to tangy
and salty. Often crumbled over salads and eaten
with fresh vegetables.
Fontina: Known more formally as fontina Valle
d 'Aosta, a semi-soft cow's milk cheese from Italy,
with an earthy and delicately herbaceous flavor.
The domestic variety (with its bright red coating) is
buttery and melts well.

Goat Cheese: Produced in many countries in

numerous forms, goat cheeses range from creamy
fresh cheeses with a mild tanginess to aged cheeses
that are firm, dry, and pungent. French goat cheeses
(called chevres) are typically more complex in flavor
than most of their American counterparts .

Gorgonzola: A blue-ve ined cow's milk cheese from

Italy that is creamy in texture and slightly pungent,
with a subtle mineral flavor.

Gouda: A semi-firm to firm cow's milk cheese from

Denmark. Semi-soft Gouda is mild and slightly
sweet, whereas aged Gouda is dry and crumbly,
with deep caramel flavors and a sharp zing .

Gruyere: A semi-firm cow's milk cheese from France

and Switzerland that is strong , fruity, and earthy in
flavor, with a hint of honey-flavored sweetness.
Havarti : A semi-soft cow's milk cheese from Denmark
that is often flavored with herbs or caraway seeds
due to its mild flavor.
Jack Cheese : There are two types , both from
California and both made from cow's milk: Monterey
Jack and Dry Jack (aged for 7 to 10 months).
Monterey Jack is semi-soft, tangy, and great for
melting, whereas Dry Jack is crumbly and nutty in
flavor, tasting similar to a good Parmesan.
Jarlsberg : A Swiss-style cow's milk cheese from
Norway that has a waxy texture and a straightforward
Swiss cheese flavor, with a hint of fruitiness.
Manchego: A semi-firm to firm sheep's milk cheese
from Spain that is nutty, salty, and acidic. Serve with
fresh fruit and crackers.
Mozzarella: This popular cow's or water buffalo's
milk cheese from Italy is available fresh or semi-soft
(semi-soft can sometimes be found smoked). The
semi-soft version, sold in blocks, is mild in flavor
and is usually shredded on top of pizza or melted.
Fresh mozzarella is sold in oval-shaped balls and
is usually served on its own . Fresh mozzarella has
a rich milk flavor and a good balance of brininess
and sweetness.
Muenster: A semi - soft cow's milk cheese from
France with a pungent aroma and a creamy robust
flavor. Don't confuse with American-style Muensters,
which are very mild in flavor, buttery, and perfect for
melting.
Parmesan : A firm cow's milk cheese from Italy,
the United States, and Argentina . The real thing ,
Parmigiano- Reggiano, has an unmistakable sweet,
fruity, and nutty flavor. Non-Italian versions are
bland and flavorless compared to the real thing.
Commonly used for grating over pasta, but excellent
on its own served with fresh fruit .
Pecorino: A firm sheep's milk cheese from Italy
(pecorino comes from the Italian word for sheep).
Pecorino Romano is probably the most well known ,
but each region in Italy has its own distinct style.
All Pecorino cheeses have a salty, piquant flavor
with notes of citrus. As Pecorino ages, it gets more
pungent and chalky.
Provolone: A cow's milk cheese from Italy, the semi-
firm version is mild, widely available, and usually
sold sliced . However, there is a firm, aged style
that is salty, nutty, and spicy with a light caramel
sweetness-a nice addition to any cheese platter.
Ricotta : A fresh cow 's milk cheese from Italy, ricotta
is trad itionally made from the whey of Parmesan.
The grainy curds have a sweet taste and a rich dairy
flavor. Less commonly available is ricotta salata , a
semi-soft style that is briny and is often likened to
feta cheese in flavor and texture.
Roquefort: A blue-veined sheep's milk cheese from
France. Probably the oldest cheese known , aged in
special designated caves . Its flavor is bold but not
overpowering, salty with a slight mineral tinge.
Stilton: A blue-veined cow's milk cheese from Great
Britain that is dry and crumbly, strongly flavored
and zesty. Best served after dinner with Port.

Appetizers
 tra nsfer to a baki ng shee t lin ed with parchm cnt
paper, spac ing the strips about 1 in ch apart.

3. Bake until th e straws are full y pu ffe d and

golden brown, abo ut 10 minutes, reve rsin g th e
positi o n of th e bakin g shee t from top to bo t-
tOIll ha lfway thro ugh bakin g. Cool for 5 minutes
before se rving.

To Make Ahead
The cheese straws ca n be m ade th ro ugh step 2,
th oro ughl y chill ed , ge ntl y w rapped in aluminum
fo il , and froze n fo r up to 1 m o nth. D o no t tl13W
before bakin g. It m ay be neccssa ry to add a few
minutes to th e ba kin g tim e.

5~ t J£itcfwt 5 ip: PRESS THE CHEESE

These cheese straws are very easy to make but you

must be sure to build in time to defrost the puff
pastry. Also, we use lots of cheese in this recipe, so
it helps to press the cheese into the pastry with a
rolling pin .
Roll the pastry bet ween parchment to make su re the
cheese is pressed firmly into the pastry.

Puff Pastry 101

CHEESE STRAWS
SERVES 6
PREP TIME : 30 minut es TOTAL TIME : 1 ho ur
7() II, all l FO::fII pI if{ pastr ),. allol" il 10 sil eilher ill
Th e r~Mf(Cra I Or for 24 IlO li rs or Oil Th e (O llllTer.{c>r 30
TO 60 III il 111 les. If Parlll csall or Asiago prove d!!JiCil/r
10 J ll d. Pecorillo ",ill ",ork as 1"1'1/. Sec The box for
ill/inlll aTiOIl 0 11 P I ~[f pasTry.
(9 by 9 )I,-inch) sheet frozen puff pastry,
thawed (see note above)
2 ounces Parmesan or Asiago cheese,
grated (1 cup)
Yo teaspoon salt
)Is teaspoon pepper
1. Adjust the oven rac ks to th e upper- and lowe r-
middle positio ns and hea t th e ove n to 425 degrees.
Lay th e puff pastry o n a sheet of parchment paper
and sprinkle with th e Parmesa n, salt, and pepper.
Top with anoth er sheet of parchment and , using a
ro lling pin , press th e cheese into th e do ugh, rollin g
to shape th e dough into a lO-inch squ are.
2. Rem ove th e top layer of parchm ent and , using
a sharp knife (o r pizza cutter), cut th e do ugh into
thirtee n Yo- inch-wide str ips. Followin g th e pho to
on page 29, ge ntl y tw ist eac h strip of do ugh and
Puff pastry is super-flaky dough characterized
by dozens of buttery layers. It is made by
wrapping a simple pastry dough around
a square of cold butter, rolling the dough,
folding the dough over numerous times,
and chilling the dough for at least one hour
between each fold (each fold creating multiple
layers). When the dough is baked, the water in
the butter creates steam, which prompts the
dough to puff into flaky, delicate layers.
Puff pastry is too difficult to make for all
but the most accomplished baker. Thankfully,
Pepperidge Farm Puff Pastry Sheets are
available in virtually every supermarket and
work well. Each 1-pound package contains two
9 by 9'!>-inch sheets. Because the dough is
frozen , however, it must be defrosted before
it can be worked; o t herwise it can crack and
break apart. W e have found that thawing
th e dough in the refrigerator overnight is the
best method, but it takes some forethought.
Countertop defrosting works fine too, but
don 't rush it . Depending upon the ambient
temperature, it may take between 30 and 60
minutes. The dough should unfold easily, but
feel firm . If the seams crack, rejoin them by
rolling them smooth with a rolling pin . And if
the dough warms and softens , place it in the
freezer until once again firm .

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

5/ie 5 e6t J<.itcfren'~ fJatttVti.te PARTY CHEESE STRAWS
On a whim one day in the test kitchen, we tried replacing the Parmesan in the Cheese Straws recipe
with other flavors. What a hit! We named these variations "Party Cheese Straws."To try them for your-
elf, simply omit the Parmesan, salt, and pepper in the Cheese Straws recipe, and sprinkle (or spread) one
of the following mjxtures over the pastry before rolling it out in step 1.

CHEDDAR-ADOBO CHEESE STRAWS FINES HERBES CHEESE STRAWS

4 ounces cheddar, shredded (1 cup) tablespoon minced fresh parsley

tablespoon minced chipotle chile in adobo tablespoon minced fresh chervil
sauce tablespoon minced fresh tarragon
y.. teaspoon salt tablespoon minced fresh chives
Va teaspoon pepper y.. teaspoon salt
Va teaspoon pepper

BLUE CHEESE- WALNUT CHEESE STRAWS

PISTACHIO-GOLDEN RAISIN
2 ounces blue cheese, crumbled (y, cup)
CHEESE STRAWS WITH CARDAMOM
y.. cup minced walnuts
Soak the raisills ill I/Ia/'/I'I ,/laler {or 5 l/lilll/feS fO soften
y.. teaspoon salt
thelll bifore choppill,~. - .
Va teaspoon pepper

y.. cup pistachios, chopped fine

y.. cup golden raisins , chopped fine
SUN-DRIED TOMATO, CAPER , AND GARLIC
y.. teaspoon cardamom
CHEESE STRAWS
y.. cup oil-packed su n-dried tomatoes,
drained and chopped fine EVERYTHING CHEESE STRAWS
2 tablespoons capers, rinsed and minced
teaspoon sesame seeds
1 tablespoon minced fresh basil
y, teaspoon poppy seeds
2 garlic cloves, minced
y, teaspoon dehydrated minced garlic
y, teaspoon coarse salt
y.. teaspoon caraway seeds
ANCHO-CINNAMON SUGAR
CHEESE STRAWS

tab lespoon sugar MAK I NG CHEESE STRAWS

2 teaspoons ancho chili powder
Va teaspoon cinnamon

HORSERADISH AND GRAINY MUSTARD

CHEESE STRAWS

2 tablespoons prepared horseradish,

well drained
2 tablespoons whole-grain mustard

KALAMATA OLIVE, FETA, AND OREGANO

CHEESE STRAWS
Holding 1 strip of dough at each end , gently twist
y, cup Kalamata olives, pitted and
the dough in opposite directions and transfer it to
chopped fine a parchment-lined baking sheet . Repeat with the
ounce feta, crumbled (y. cup) remaining pieces of dough, spacing the dough strips
tablespoon minced fresh oregano about 1 inch apart .

App e t iz e r s
 with a parin g knife. Brush th e edges lightl y with
th e beaten egg. Place th e Bri e in the center of
th e pastry circl e and, foll owin g the photos, w rap
it in th e pastry. Brush th e ex terior of th e pastry
with beaten egg and transfer to a parchme nt-
lin ed bakin g shee t. Freeze fo r 20 minutes.

2. Adjust an ove n rac k to th e middle positio n

and hea t th e oven to 425 deg rees. Bake the
cheese until th e exteri o r is a deep golden brown,
20 to 25 minutes.

3. Transfer to a w ire rac k. Spoon th e j ell y into

th e ex posed center of th e Brie. Cool fo r abo ut
3D minutes . Serve w ith crac kers or brea d.

To Make Ahead
Th e Brie can be prepared throu gh step 1 (but
do not fj'eeze) and refri ge rated , wrapped tightl y
in plasti c wrap, fo r up to 24 ho urs. Freeze fo r 2D
minutes before continuing with step 2.

Store-bought puff pastry makes this attractive baked Brie

foo lproof and easy.

WRAPPING THE BRIE IN PUFF PASTRY

BAKED BRIE EN CROOTE

SERVES 8 t o 10
PREP TIME : 30 m inutes ( inc lu des thaw ing time)
TOTAL TIME : 1 ho ur 50 m inutes (i ncludes 5 0 mi nutes
b aki ng and coo ling t im e)

It is besTto lise aJiTlII ,Jairly II 11 ripe Briefor this recipe.

For additiollal ilijorlJlatioll all handlillJ: Jozell JlI!!
pasTry, sec pa,lie 28.

(9 by 9 jI,-inch) sheet frozen puff pastry,

1. Lift the pastry up over the cheese. pleati ng it at even
thawed
in terva ls and leaving an opening in the center where the
large egg, lightly beaten
Brie is exposed .
(8-ounce) wheel firm Brie cheese
]I. cup apricot preserves or hot pepper jelly

1. R oll th e pu ff pastry into a 12-inch squ are o n a

li ghtl y fl o ured co unter. U sing a pie plate o r oth e r
ro un d guid e, trim th e pastry to a 9-inch circl e

51!.jt J<itcIien 5ip: FREEZE THE CHEESE

Freezing the Brie for 20 minutes is a trick we

discovered that will keep the cheese from melting
too much during baking. Also, while this recipe calls
for apricot preserves or hot pepper jelly, other fruit
2 . Press the p leated edge of pastry up into a rim. which
preserves or chutney can be used.
wi ll later be fi lled with the preserves or jelly.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

CHEDDAR CHEESE COINS
MAKES about 60 coins
PREP TIME : 5 minutes
TOTAL TIME: 1 hour 40 minutes (i ncludes 1 hour
chilling time)
Ti) lIIake Illis dOllgh IIIilh a hal/dlleld electric lII ixel;
I/I ix all Ihe il/gredients excepl the lila IeI' II l1til COlli viI/ed,
avollt 3 mil/Illes.Add the 1I1aler, 1 lavlespool/ al a till/I',
III/Iii a vall of dOllgh is fOrll/ed. Proceed l/Jilh forlllil/,~
Ih e lo,~s of dOllgh as directed in slep 1.
8 ounces sharp cheddar cheese, shredded
(2 cups)
10 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter,
softened
o teaspoon salt
y. teaspoon cayenne pepper
Y. teaspoon paprika
2 to 4 tablespoons water
1. Pulse all the ingredi ents except the water in a
food processor until combined , abo ut 12 pu lses.
Transfer to a large mi xing bowl. Sprinkl e with 2
tab lespoons water. Squeeze the ITlixture betv"ee n
your hands to form a ball, adding additio nal
water as ne cessary. Form the do ugh into two
1O-inch logs . Wrap tightly with p lastic wrap and
refr igerate for at least 1 hour.
2. Adj ust two ove n racks to the upper- and
lower-middle positions and hea t th e oven to 400
degrees. Slice th e logs into !/s-in ch-thick coins
and place on two parchment-lin ed baking sheets.
Bake to deep golden brown , 15 to 20 minutes,
reversing the positions of th e baki ng sheets from
top to bottom halfway through baking. Cool for
3 minutes o n the baking sheets, then transfer to
a wire rack to cool completely.
To Make Ahead
Th e dough can be prepared thro ugh step 1 and
refrigerated for up to 2 days or fi·ozen for up
to 1 m o nth. [f fro ze n, thaw in the refrigerator
before continuing with step 2.
SMOKED SALMON CANAPES
SERVES 8 to 10
START TO FINISH: 15 minutes IZm
Ihe star c!f this appelizel; VI'
Sil/ce III I' salllloll is sllre
11/(/1 it ~ fresh al/d of good qllality. Look for sll/oked
sall/ /OI/ that has a bright, rosy color aNd is glistening.
See velOlll for additiol/al il!{orwnliol/ 01/ pllrchasil/g
slll oked Snll/lOl1. W hipped crealll cheesc also I/lorks I/Jell
iI/ Ih is recipe.
6 tablespoons cream cheese, softened
16 slices cocktail-sized pumpernickel bread
3 tablespoons minced fresh chives
Pepper
8 ounces sliced smoked salmon
4 teaspoons minced red onion or shallot
(optional)
4 teaspoons capers, rinsed and chopped
coarse (optional)
4 teaspoons minced fresh dill (optional)
Spread a light layer of cream. cheese over each
slice of bread. Sprinkle eve nl y with chi ves and
pepper. Lay th e salmon over the bread . Cut each
piece in half on th e dia go nal. Garn ish with the
o nion, capers, and dill (if using) before servin g.
To Make Ahead
The canap es can be re fi·ige rat ~ d , wrapped tightl y
in plastic wrap, for up to 4 hours.
Smoked Salmon 101
Nova, Nova Scotia salmon, and lox are all
generic terms for cold-smoked salmon , which
is mostly what you find at the grocery store.
With cold-smoked salmon, the fish is first
cured with either a dry rub of salt and spices
or soaked in a flavored brine, then smoked. A
wide variety of different aromatic woods can
b e used when smoking , each wood lending a
distinct flavor to the fish. The resulting flavo r,
then, depends on the flavor and saltiness of
the rub or brine and the type of wood and
length of smoking t ime. Different regions and
brands have their own flavor profiles, so taste
what is available in your area to see what
style you prefer. Gravlax, not to be confused
with lox, is salmon that has bee n cured under
pressure but is not smoked .
Appetizers
 Olives 101
Most supermarkets and specialty stores now
carry a seemingly endless variety of ol ives in
all shapes, sizes, and shades, from kelly green
to jet black. So how do you know what they
taste like and which you want to purchase?
That d epends on a number of factors, but
first things first. Olives are grown th roughout
moderate climates like the Mediterranean
basin and are technically the fruit of the olive
tree. Depend ing upon the variety of tree,
the olives are picked unripened or ripened .
Unripened olives are generally green; ripened
olives are generally black, though processing
(and dyeing in some cases) can affect
coloring . Olives destined for the table (as
opposed to those used for oil) must be cured
to remove a bitter compound . Common types
of curing include water, brine, dry (in salt),
and oil. Some olives are cracked to hasten
the curing process; others are left whole.
A splash of Sambuca spices up t hese olives. Curing affects both flavor and texture. Brine-
cu red ol ives, the most commonly ava ilable
style, tend to be plump and very moist; large
Greek Kalamatas and t iny French Nic;:oises are
MARINATED BLACK AND both brine cured . Oil - and salt-cured olives,
such as Moroccan-style olives, are wrinkled
GREEN OLIVES
and shrunken and possess a very assertive,
MAKES abou t 3 cu p s concentrated flavor.
PREP TIME : 10 m inutes Olives are often sold flavored with herbs,
TOTAL TIME : 40 m inu t es p lus 12 hours spices, or citrus zest. Be careful to choose an
marinat ing time olive that will suit the d ish to which they will
be added. A spicy garlic-flavored olive, for
RClllelllbcr 10 pili Ol/( a Sli tall bOld}" Ihe pils. Sa lll bilen
in stance, may ove rpower a delicate sauce.
is a SII'cel, licoricc-jlalJorcr/ Italiall spirit. Ycl ll call SIIbsli-
Store olives in the refrigerator in an
IlI l f 011;:0, a Creek spiril 'I'ill, a silll ilar tasle.
airtight containe r. If they are packed in brine,

, y, cups large, brine-cured green olives keep them submerged . Salt-cured olives

with pits are best consumed within a month from

time of purchase; brine-cured olives will last
, Y, cups large, brine-cured black olives
with pits indefinitely, as long as they are submerged

3 shallots, sliced thin in brine.

2 tablespoons Sambuca (see note above)

]I. cup extra-virgin olive oil
3 garlic cloves, crushed VARIATION
]I. teaspoon grated orange zest WARM MARINATED OLIVES
teaspoon minced fresh thyme I Va nllill,~ Ill f olitles Ili elloll'S all r/ soItelis Iheir brill )'
]I. teaspoon red pepper flakes j lmlor.
V. teaspoon salt Set the olives aside after rinsing and omi t th e
Pinch cayenne pepper Sam buca. Min ce th e ga rli c and heat it with th e
oil in a m ediu m sa ucepan over m edium hea t unti l
Rinse thl: o lives th o roughl y, dn in , and pat dry. Toss fi'agrant, about 3 minutes. Stir in th e o lives, th e
th e o lives with the reillaini ng ingredi ents. Cove r remainin g in gredients, and 1 teaspoo n min ced
and rl:fi'ige rate for at least 12 hOLlrs. R emove fi'ol11 rose mary. Coo k unti l the oli ves are wa r m ed
th e refi'igerator at least 30 minutes befo re servin g. thro ugh, abo ut 3 minu tes. Serve warm.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

To Make Ahead
The chilJed marinated olives can be refi'igerated,
wrapped tightly in plastic wrap, for up to 1 week.
R emove £i'om the refrigerator at least 30 minutes
before serving. The warm olives must be served
immediately.
TAPENADE
MAKES about 1Y, cups
START TO FINISH: 10 minutes IliDi
Kalaliiala (o r Calalllala) olilles arc a popillar Creek
olille .(<)lIl1d ill 1II0st 5l1perlllarkels, eit/,er jarred or
packed ill brille. !f ),011 bll)' pilled "lilIes, be sllre to
check tl,elll (o1'I;(ldl)' b~{<1/'e processillg, sillce the), Ilia),
51ill wlltaill a Jell l pits.
tablespoon capers, chopped coarse
2 anchovy fillets, rinsed and chopped
coarse
1 garlic clove, chopped coarse
2 cups Kalamata olives, pitted and chopped
coarse
y. cup minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons red wine vinegar
y. teaspoon red pepper flakes
y. cup extra-virgin olive oil
Pepper
Pulse the capers, anchovies, and garlic in a food
processor until coarsely chopped, about 5 pu lses.
Add the olives, parsley, thyme, vinegar, and red
Capers 101
Capers are pickles prepared from the
unopened flower buds of the caper shrub,
which grows in the Mediterranean region.
These briny morsels are used in countless
Italian, Spanish, Greek, and French recipes.
Capers come in several sizes, from small,
peppercorn -sized nonpareils to large, olive-
sized caper berries . For day-to-day cooking,
we have found nonpareil capers are the best
choice. Larger sizes can be overpowering
unless chopped, and then they generally fall
apart in a dish. And caper berries (technically
the fruit of the caper bush) are best reserved
to garnish cocktails. Look for brine-cured
capers as opposed to salt-cured, which must
be soaked before cooking .
pepper flakes and process until coarsely chopped ,
about 30 seconds. With the motor running, slowly
drizzle in th e olive oil to forl11 a 11100th paste,
about 30 seconds. Season with pepper. Transfer
to a bowl and serve with crusty French bread,
Crostini (page 34), or crackers. A spoonful set on
top of halved hard-boiled eggs is another tradi-
tional option.
To Make Ahead
The tapenade can be refrigerated, wrapped
tightly in plastic wrap, for up to 3 days. firing to
room temperature befo re serving.
gMt 3U.t.c.fwt g i.p: A GOOD CHOP
With bold -flavored spreads like tapenade, ingredients
such as capers, anchovies, and raw garlic can be
unappealing if left in large pieces. Giving them a
good even chop before adding them to the food
processor is important and helps keep the flavors
well balanced .
HUMMUS
MAKES about 2 cups
PREP TIME: 10 minutes
TOTAL TIME : 40 minutes (includes 30 minutes
chilling time)
Tallilli (seSal li e paste) is IIslIall), JOlllld ill II, e illlcr-
lIatiollal aisle <if tIl e SIIpenllarkef. II is crllcial})r Ihe
.flavor alld lexlilre <if IIIIIIIIIIIIS. Be sure to stir the
tahilli thorollghl), bifore Illeasilrill,f! if. Serlle IIlith Eas),
HOlllelllade Pita Cllips (pa,f?e 35).jresll pita, crackers,
bread, or crlldites (page 20).
(1s.s-ounce) can chickpeas, rinsed
y. cup tahini (see note above)
y. cup extra-virgin olive oil
y. cup water
1 garlic clove, minced
y. teaspoon salt
Pinch cayenne pepper
3 tablespoons fresh lemon juice
Process all of the ingredients in a food proces-
sor until smooth, about 40 seconds. Transfer to
a serving bowl and chill until the flavors have
blended, at least 30 minutes . Serve cold.
To Make Ahead
The hu mmus can be refi'igerated, wrapped
tightly in plastic wrap, for up to 2 days.
Appetizers
CROSTINI
MAK ES 2 5 to 30 toasts
START TO FINISH : 20 minutes 1m3
Arra/lge ri' fse little toasts II ext to a cheese plalfer or
dip, or w llsider toppillg Ill eIIl wilh SOllI e of oll r crostilli
toppillgs (beloll'). Crostilli afe best s t fa~~/1I FO II I the
Ollell.
large baguette (12-15 inches), cut into
)/'-inch-thick slices on the bias
garlic clove, peeled and sliced in half
2 tablespoons extra-virgin olive oil
Salt and pepper
5fre 5~t JatcIten'" j-rutOJtite CROSTINI TOPPINGS
Yo u ca n pm prac ticall y anything fi'om yo ur refri gerator or pantry (within reaso n) o nto crostini for qui ck
and easy hors d'oeuvres . H ere are so me o f the test kitchen's favorites.
FRESH MOZZARELLA AND PESTO
Top crostini wi th diced fi'esh m ozzarella tossed
with basil pesto, salt, an d pepper.
GOAT CHEESE AND TOMATOES
Spread crostini with a thin layer of soft goa t
cheese and top with seeded , diced tomatoes sea-
so ned wi th salt, pepper, and min ced fres h herbs.
HUMMUS WITH ROASTED RED PEPPERS
AND LEMON
Spread crostini w ith hummus, top with coa rsely
chopp ed roasted red peppe rs, min ced fresh pars-
ley, and a sq ueeze of fresh lemon jui ce.
CANNELLINI BEANS WITH LEMON AND
GARLIC
Top crostini w ith well-ri nsed ca nn ellini bea ns
slightl y m as hed and mixed wi th fi'esh lemon
juice, min ced ga rlic, min ced shallot, chopp ed
fresh parsley, salt, and red pepper fl akes.
MEDITERRANEAN TUNA SALAD
Top crostini with drained o il- pac ked tun a mi xed
with capers, parsley, extra-virg in olive oi l, and
fi'esh lemon jui ce.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
Adj ust an ove n rac k to th e mi ddle positio n and
hea t th e ove n to 400 degrees . Arrange th e bread
in a single layer on a large baking sheet. Bake
until the bread is dry and crisp, abo ut 10 min utes,
flippin g th e slices over ha lfway th ro ugh baking.
Rub th e ga rlic clove over o ne side of th e toas ted
sli ces and brush with the o live o il. Sprinkl e w ith
salt :lJ1d pe pper to tas te.
To Make Ahead
Crostini ca n be set as ide o n a plate fo r seve ral
ho urs.
SALAMI AND PROVOLONE SALAD
Top crostini with a co mbination of thinly sli ced
strips of salami and cub ed provo lon e seasoned
with extra- virgin oli ve o il , cracked black pepper,
and minced fresh basil. Serve as is, o r place und er
th e broi ler to melt th e cheese and se rve ho t.
MINI TUNA MELTS
Spread crostini w ith traditional tun a salad, top
with cheese, and place und er the broil er to m elt
th e cheese.
ARTICHOKES, PARMESAN , AND
BALSAMIC VINEGAR
To p cros tini w ith coa rsely chopp ed ca nned
arti choke hea rts tossed wi th olive oil, balsa mic
vinegar, and chopped fresh basil. Then top w ith
shaved Parmesa n.
RICOTTA AND PINE NUTS
Spread crostini with whole-milk ricotta cheese
and sprinkle with toas ted pine nuts (o r walnuts)
and n"lin ced fresh parsley. Dri zzle with extra-
virg in olive oil and sprinkle with salt and pepper.
Place under th e broi ler until warmed throu gh .
 CUTTING PITA BREADS
EASY HOMEMADE
PITA CHIPS
MAKES enoug h for 2 cu ps of dip
START TO FINISH: 30 min utes IZ!ii
T iles£' (Po rk I/Iel/ IIlil" all)' I)'pe I?f dip. /lV"ol(' wheal
pila brea d ilia), be Slibslillllcd.

4 (8-inch) pita breads

y.. cup olive oil
2 teaspoons salt

1. Adjust th e oven rac ks to the upper- and

lowe r-middl e positions and heat th e oven to 350 1.Using kitchen shea rs. cut around the perimeter of each
degrees . Following the photos, use kitche n shea rs pita bread to yield 2 thin rounds.
to cut each pita brea d to yield 2 thin ro u nds and
cut eac h round into 6 wedges . Spread th e pita
wedges, smoo th-side dow n, over two rimm ed
baking sheets. Brush the top of each chip lightl y
w ith o il and sprinkle with salt.

2. Bake unti l th e wedges begin to crisp, abo ut 6

m inutes . Flip th e wedges over and continue to
bake until full y toas ted, about 6 minutes longe r.
Cool befo re servin g.

To Make Ahead
The chips can be stored at room temperature,
well wrapped in plasti c w rap, for up to of days. 2. Stack the pita rou nds and. using a chef's knife. cut
them into 6 wedges eac h.

Making Dipping Oils for Bread

A crusty loaf of bread served with a good extra-virgin olive oil is probably the simplest last- minute
appetizer. The key is to start with very good extra-virgin olive oil. Although good-quality olive oil has
great flavor on its own, you can liven it up with one of the additions below. Simply pour the desired
amount of oil into a skillet, add one of our flavor combinations, and heat just until warmed through .
Remove from the heat and allow to cool to room temperature, 10 to 15 m inutes. Serve the flavored oil
with slices of crusty bread . Leftover flavored oil will not keep and should be d iscarded .

• Smashed garlic cloves and red Pesto (page 181)

pepper flakes Roasted Garlic (page 655) mashed with
Minced shallot and grated lemon zest minced fresh basil , oregano, or thyme
Toasted fennel seeds and grated Chopped olives and a sprig of rosemary
orange zest Dried porcini mushrooms, rehydrated and
Chopped sun-dried tomatoes and chopped, and minced fresh thyme
balsamic vinegar Minced anchovy, m inced garlic, and minced
Grated Parmesan or Pecorino cheese, fresh parsley
cracked black pepper, and coarse sea salt

Appetizers
 BRUSCHETTA WITH HERBS
SERVES 4 to 8
START TO FINISH : 15 minutes rzm
TIII's bruscilerra Tasfes best ser/Jeci warlll fro lll tIl e
Ollell.

5 tablespoons extra-virgin olive oil

4 teaspoons minced fresh parsley
tablespoon minced fresh oregano or
thyme
tablespoon minced fresh sage
Salt and pepper
(12 by 5-inch) loaf crusty Italian or French
bread, sliced 1 inch thick
garlic clove, peeled and sliced in half

Mix th e oil and herbs together and season w ith

salt and pepper to taste. Adjust an ove n rac k 4
in ches from th e bro iler elem ent a nd hea t th e
broi ler. Place th e bread o n a bakin g sheet and
broi l, turning o nce, until golden brow n on both
sides, about 2 to 7 mjnutes. Kub th e ga rlic clove
A garlic cl ove rub bed over t he toas t ed b read makes all
over on e side of th e toasted sli ces and brush w ith
the difference in bruschet ta.
th e herb oi l before se rvin g.

BRUSCHETTA WITH TOMATO AND

TOMATOES AND BASIL MOZZARELLA TART
SERVES 4 to 8 SERVES 4 to 6
START TO FINISH : 20 m inutes rzm PREP TIME : 30 m inutes
TOTAL TIME : 1 ho ur 10 m inutes
Tilis is ffl e classic rellciifiall of brllscileffa, bllt feel f ree
to sllbstifllfe orll er ilerbs fo r TIl e basil. For tile besTjla/Jol; lise allfilelltic Parlllesa/'l cileese allci
wry rip e, jla/Jo~{itlto lllafoes. For aciciitiollal illfa rm atioll
4 ripe medium tomatoes, cored and 0 11 Il allcilillgfraz ell plI ff pastry, sec page 28.

chopped medium
y, cup chopped fresh basil
Salt and pepper
(12 by 5-inch) loaf crusty Italian or French
bread, sliced 1 inch thick
garlic clove, peeled and sliced in half
3 tablespoons extra-virgin olive oil
Mi x th e tom ato es and basil togeth er and season
w ith salt and pepper to taste. Adjust an oven rac k
4 in ches from the broiler element and hea t th e
bro iler. Place th e bread o n a bakin g sheet and
broi l, turnin g on ce, unti l golden brow n o n both
sides, 2 to 7 minutes . Rub th e ga rlic clove ove r
o ne side of th e to as ted slices and brush with
th e olive o il. Drain th e to m ato-basil mix ture
of excess liquid and spoo n it over eac h sljce of
bread befo re serving.
(9 by 9 ]I,-inch) sheet frozen puff pastry,
thawed
large egg, lightly beaten
1 ounce Parmesan cheese, grated ( ]I, cup)
2 medium plum tomatoes (8 ounces), cored
and sliced ]I.. inch thick
]I, teaspoon salt
4 ounces low-moisture mozzarella,
shredded (1 cup)
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil
1. Adjust an ove n rac k to the lower position and
hea t th e ove n to 425 degrees . Lay the pastry in
th e cente r of a baking sheet lined with parc h-
m ent paper. Brush the pastry with beaten egg.

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

5e6t:J(UcJim 5 ip: AVOIDING SOGGY CRUST

To prevent the crust from being underbaked or

soggy, we found it necessary to bake it through
completely before adding the tomatoes . For the
same reason, we prefer a low-moisture shrink-
wrapped cheese in this recipe rather than a fresh
cheese packed in water.

Fo llowing the ph otos, fold and cut the edges of

th e puff pastry to fo rm a rinulled crust. Sprinkle
th e Parm esa n eve nly ove r the crust bo ttom .
Poke the do ugh uni fo rm ly with a fo rk. Bake
until go lden brow n and crisp, 15 to 20 minutes.
Tra nsfe r to a w ire rack to cool.

2. M ea n w hile, spread th e tomato es ove r seve ral

layers of paper towels. Sprinkle w ith th e salt and
let drain fo r 30 minutes .

3 . Sprinkle the mozzarella evenly ove r th e cru st

bo tto m . Press excess m o isture (i'om th e to mato es,
usin g additio nal paper towe ls. Following th e
photo, shin gle the tom atoes evenly ove r the moz-
zarella. Whisk th e oli ve oil and ga rli c toge th er and
dri zzle ove r the tOlTlatoes. Bake unti l th e shell is
deep golden, 10 to 15 minutes.
4. Cool o n a w ire rac k fo r 5 minutes and th en
sprinkle with th e basil. Slide the tart o nto a cut-
ting boa rd and sli ce into pieces.
If you are making this tart for a party, you can easily pre-
pare t he pastry shell ahead of time.
To Make Ahead
Th e tart shell ca n be prepared th rough step
1, th en cooled to room tempe rature, w rapped
tightl y in plasti c wra p, an d kept at room tem-
perature for up to 2 days.

PREPARING THE TART

1. Aft er b rushing the pastry with egg, 2. Fold the short edges of the pastry 3 . Fold the long edges of the pastry
fold t he long edges o f t he pastry over over by Y, inch and brush w ith egg. over by Y, inch, making sure to keep
by Y, inch. Brus h t he folded ed ges th e ed ges flus h and sq uare.
w ith egg.

4 . Using a paring kn ife, cut th ro ug h s. After sp rinkling the bottom of t he tart 6 . Sprinkle mozza rella evenly over the
the folded edges and c o rners o f the wi th Parmesan, poke t he dough repea t - crust and shingle t he tomatoes attrac-
t art shell. ed ly w ith a fo rk. Bake the past ry she ll. t ively over the m ozzarella.

Appetizers
 PREPARING AVOCADOS

1. After slicing the avocado in half around the pit, lodge

the edge of the knife blade into the pit and twist to
remove.

Use mashed and cubed avocados for guacamole with the

best texture.

2. Don't pull the pit off with your hands. Instead, use a
large wooden spoon to pry the pit safely off the knife.
GUACAMOLE
MA KES about 3 cups
START TO FINISH: 15 minutes rzm
Very ripe Haas avocados are key to this recipe.

3 Haas avocados, pitted and cut into Y:z-inch

cubes (see the photos)
Y:z small red onion, minced
y. cup minced fresh cilantro
2 tablespoons fresh lime juice
small jalapeno chile, stemmed, seeded,
3 . Use a dish towel to hold the avocado steady. Make
and minced
)I,-inch-crosshatch incisions in the flesh of each avocado
garlic clove, minced
half with a knife, cutting down t o but not through the ski n.
Y:z teaspoon cumin
y. teaspoon salt

M as h 2 of the avoca dos to a relatively smo oth

puree using a fork in a medium bowl. Fold th e
cubed avocado and th e re maining ingredie nts
into the m as hed avoca do.

To Make Ahead
The guacamole ca n be refrigerated, w rapp ed
ti ghtly in plastic w rap, for up to 24 hours. M ake
sure th at the plastic w rap is touching th e surface
4 . Separate the diced f lesh from t he skin wi th a soup
of the guacamole. Bring to room tem pera ture
spoon inserted between the skin and t he flesh , gently
and season with additional fi'es h lime jui ce and scooping ou t t he avocado cubes.
sa lt before se rving.

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

 Tasting: Jarred Salsa

Avocados 101 While hom emade salsa is best to se rve w ith

As a rule, we favor small, rough-skinned Haas
(sometimes spelled Hass) avoca dos over the
larger, smooth-skinned Fuertes. Avocados
are typically sold relatively hard and unripe
and require at least a day or two in a dark,
warm spot to soften and develop their
characteristically creamy texture and flavor.
Whe n ripe, the skins of Haas avocados turn
from g ree n to dark purplish- black and the
fruit will yield slightly to a gentle squeeze
when held in the palm of your hand.
Another way to identify ripeness involves
th e small stem on the small end of the
avocado. If you can easily flick it off w ith your
finger, and you can see green underneath it,
the avocado is ripe. If it does not come off,
save the avocado for another day.
chips, we th o ught it wo uld be a shame to use
it in a casserol e, so we turned to sto re-bo ught,
j arred salsa .We ga th ered eight na tionaLly ava ilable
salsas and tasted th em o n th eir own and with
corn chips. Jarred salsas are cooked and are m o re
sa ucy and thi ck th an hom em ade salsa. M ost of
th e salsas were too swee t o r tas ted like little mo re
th an tom ato sa uce; however, th ere we re two th at
we found to be perfectly acce ptabl e. Bo th Old
EI Paso Thick 'n Chunky Salsa and Tostitos
Restaurant Style Salsa were liked fo r th eir
cl ean , bright flavo rs and chunky textures .

FAST TOMATO SALSA

MAKES about 1 cup
START TO FINISH : 15 minutes lim
Haif of olle ell/potle {II/'Ie ill adobo sallce, II/illced, call
be SlIbstitllted for the j alapeiio.

2 tablespoons minced red onion

2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice CHICKEN AND CHEESE
garlic clove, minced QUESADILLAS
y, jalapeno chile, stemmed, seeded, and
SERVES 8
minced
PREP TIME : 15 minutes TOTAL TIME : 50 minut es
Yo teaspoon salt
(14.S-ounce) can diced tomatoes, drained Se/"lle these qlle.,·adi/las with G ll acall lO le (pa,~e 38),
Fast TolI/ato Sa lsa (a t left), sO ll r cream, or hot sallce
Pulse all of th e ing redi ents except fo r the toma- if desired.
to es in a food processor until ve ry fin ely minced,
abo ut 5 pulses . Add th e tomatoes and pulse until pound boneless, skinless chicken breasts,
ro ughl y cho pped, abo ut 2 pulses. Transfer th e trimmed
mi xture to a fi ne-mes h strain er and drain fo r Salt and pepper
abo ut 1 minute befo re se rving. 2 tablespoons vegetable oil
onion, chopped fine
To Make Ahead red bell pepper, stemmed, seeded ,
The sa lsa can be refri ge rated, w rapped ti ghtl y in and chopped
plasti c w rap, for up to 2 days. Season w ith addi - 4 garlic cloves, minced
ti o nal fresh lime j ui ce and salt b efore servin g. teaspoon cumin
Yo cup minced fresh cilantro
1Y, teaspoons Tabasco
a (a-inch) flour tortillas
a ounces Monterey Jack cheese,
shredded (2 cups)

Appetizers
1. Adju st th e ove n racks to th e upp er- and
lower-middl e positions and heat the oven to 475
degrees. Pat th e chi cken thorou ghl y dry with
paper towels and seaso n with salt and pepper to
taste. H ea t 1 tablespoo n of th e vegetable oil in a
12-inch nonstick skill et ove r m edium hea t until
shimmering. Ca re full y lay th e chi cke n in th e pan
and cook unti l ligh tl y golden brown on bo th
sides and coo ked through, about 5 minutes per
side. Transfer the chi cken to a plate and refi-iger-
ate until cool eno ugh to handl e. Shred or slice
th e chilled chi cke n into bite-sized pi eces and
transfer to a large bowl.
2. Whil e th e chi cken cools, add the remain-
in g 1 tablespoo n oil to th e skillet and return to
medium heat until shimmerin g. Add th e onion,
red bell pepper, and ~ teaspoon sa lt. Cook until
th e vegetables are softe ned, about 5 minutes. Stir
ill th e ga rli c and cumin and coo k u nti l fragrant,
abo ut 30 seco nds. Add the coo ked vegetables to
th e bowl with th e shredded chi cken. Add rhe
cilantro and Tabasco and toss to co mbine.
3. Spread ~ cup of the chicken filling over half
o f each torti lla, leaving a V,-in ch bord er. Sprinkl e
~ cup of cheese over th e fillin g. Spray th e plain
half of th e tortilla w ith vege tabl e oil spray and
fo ld over the filling. Press the edges o f the to rtill a
together gentl y to sea l.
4. Arrange on two bakin g sheets lined with
parchm ent paper. Spray lightly w ith vegetable o il
spray and bake until th e qu esa dill as are golden,
10 to 15 minutes .
5. Transfer to a w ire ra ck and let coo l for 5 min-
utes before cuttin g into 2 or 3 pieces each.
To Make Ahead
Th e chi cke n filling ca n be m ade through step 2
and refi-ige rated, w rapped rightly in plastic wrap,
for up to 3 days.
5~t J<i.tcIwt 5ip: SPRAY AWAY
Coating the quesadillas lightly with vegetable oil
spray helps give them a crisp exterior while baking .
We find this to be more convenient than cooking
them one at a time in a skillet .
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
BEAN AND CHEESE
QUESADILLAS
SERVES 8 to 12
START TO FINISH : 30 minutes Imi
Scrpe these qll CSlldillllS IIlilil G lIlIClllI/ole (pllge 38), eXIra
slIlslI, sO llr erCII/ II , or I/Vt SlI lIce if desired.
(1S.S-ounce) can refried beans
y. cup minced fresh cilantro
2 tablespoons salsa
tablespoon Tabasco
1 teaspoon cumin
a (a-inch) flour tortillas
a ounces Monterey Jack cheese,
shredded (2 cups)
1. Adjust th e oven racks to th e uppcr- and
lower-middle positio ns and hea t the oven to
475 deg rees. Combine th e refri ed bea ns, cilantro,
sa lsa, Tabasco, and cumin in a medium bowl.
Spread ~ cup of th e fi ll ing over half of each
tortill a, leaving a V,- in ch border. Sprinkle ~ cup
of cheese over the filling. Spray the plain half of
the torti ll a wit h vegetab le o il spray and fo ld over
the fi ll in g. Press th e edges o f the tortilla togeth er
ge ntl y to seal.
2. Arrange on two baking sheets lin ed w ith
parchm en t paper. Spray lightl y with vegetable o il
spray and bake until th e quesadi lJ as arc golde n,
12 to 15 minutes.
3. Transfer to a wire ra ck and let cool fo r 5 min-
utes befo re cuttin g into 2 o r 3 pieces eac h.
To Make Ahead
The qu esadilJas ca n be made through step 'I and
refi-ige rated, wrapped ti ghtl y in plasti c wrap, for
up to -I ho urs. Proceed with step 2 as directed.
CHEESY NACHOS WITH Tasting: Thinner Tortilla Chips Are Best

SPICY BEEF A trip to th e snac k aisle suggests that tortilla chips

may have surpassed po tato chips as Am eri ca's
SERV E S 4 to 6
favorite snac k fo od . There are dozens o f fl avo rs
PREP TIME : 10 minutes TOTAL TIME : 35 m inutes
and shapes to cho ose fro m . So how do yo u pick
tr ),011 like ),ollr lIacl1 05 spicier, SCrlJ{' I/lilh hal sallce th e best of th e bun ch'
0 1/ III I' sidc. D espite being made fi-oll1 just a handful of
ing redients-corn flour, oil , and salt- we found
2 teaspoons vegetable oil grea t variati o n in flavor amon g th e di fferent
onion, minced sa mpl es th at we tri ed. As a ge neral rul e, we found
garlic clove, minced th at we favored thin , delicate chips made fi-o m
tablespoon chili powder fin ely gro und cornm eal. As far as salt, th e chips
]I:, teaspoon cumin with a hi g her salt co ntent ge nerall y fa red ben er
]I:, teaspoon coriander th an lowe r salt- no surprise th ere. As fo r packag-
]I.. teaspoon dried oregano ing, chips sold in pac kages lin ed with aluminum
]I.. teaspoon cayenne pepper fo il o n th e inside proved to have a fi-es her, clea ner
Va teaspoon salt flavo r th an those pac kaged in clea r bags.
]I:, pound (90 percent lean, or leaner) So wh at were our fa vorites' Miguel's Stowe
ground beef Away White C orn Tortilla Chips, ava ilable pre-
8 ounces tortilla chips domin antl y at natural fo od stores, ca me in first
pound sharp cheddar cheese, shredded place. (They can be a bit diffi cult to find , but
(4 cups) th ey are wo rth the effort of locatin g th em .)
2 scallions, sliced thin Qur fa vo rite widely availabl e to rtilla chips we re
cup Guacamole (page 38) To stitos 100% White Corn R estaurant Style
cup Fast Tomato Salsa (page 39) Tortilla Chips. D o ritos Toasted Co rn To rtill a
cup sour cream C hips also finished o n top, praised fo r th eir
" fi-esh" fl avor and "crisp" tex ture; unfo rtun ately,
1. H ea t the o il in a medium no nsti ck skill et ove r th ey are reall y o nly ava ilable on th e West Coast_
medium hea t until shimmerin g . Add th e o nion
and cook, stirring occasio nall y, until softe ned,
abo ut 5 minutes. Add the garli c, spi ces, and salt.
C oo k until fra g rant, about 30 seco nds. Add th e
ground beef and cook , brea kin g th e meat up
with a wooden spo on , until th e beef is no lo nge r
pink , abo ut 5 minutes.

2. Adjust an ove n rac k to th e middle positi o n

and hea t the ove n to 400 degrees. Spread half
of th e chips in an eve n layer in a 9 by 13-inch
bakin g dish or similar ove nproof platte r. Sprinkle
half of the beef mi xture eve nl y over the c hips
and th en sprinkle with 2 cups of the cheese.
R epea t with th e rem ainin g chips, beef mi xture,
and cheese_ Bake until th e cheese is melted,
abo ut 9 minutes. Sprinkle with the scallio ns and
dot w ith th e guaca mo le, sa lsa, and sour crea m
befo re se rving.

Appeti z e r s
POTATO SKINS BAKED WITH 5. Sprinkle th e potato skin s evenl y w ith the
CHEDDAR AND BACON crisp baco n and th e cheddar and continue to
SERVES 8 bake un til th e cheese is bubbly, about 7 minutes.
PREP TIME : 15 m inutes Let coo l for abo ut 5 minutes. Sprinkle with the
TOTAL TIME : 1 hour 20 minutes (includes chives and add do ll o ps of so ur cream befo re
35 minutes baking time) se rvin g.

Rllsser polatoes I,alle Illick, slll rdy skills, lIIakillg Ilrelll
rlr e peifect clroice for Ilris recipe. FO/' baked porntoes
baked lire old-faslliolled IlIay, adjl/SI all 0111'11 mck to
ri, e lIIiddle POSilioll, Ireal lire Ol'ell 10 350 de.l!rees, alld
bake rlr e poraloes fo r 1 /rollr alld 15 III ill Illes.
4 large russet potatoes (8 to 10 ounces
each), scrubbed
8 ounces bacon (8 slices), chopped fine
4 tablespoons ( )I, stick) unsalted butter,
melted
Salt and pepper
8 ounces cheddar cheese, shredded
(2 cups)
)I, cup minced fresh chives or scallions
)I, cup sour cream
1. Adjust an ove n rack to the middl e position and
hea t th e oven to 450 degrees. Thoroughly pri ck
the potatoes with a fork. Mi crowave th e po ta-
toes o n hi gh for 8 minutes, turnin g th em ove r
after 4 minutes. Carefull y transfe r th e potatoes
to th e oven and coo k unti l a skewe r glides easil y
through th e fl esh, about 20 min utes .
To Make Ahead
Potato es can be baked and scoo ped follow ing
steps I and 3 and refi'igerated , wrapped ti ghtl y
in plasti c wrap, for up to 24 hours. Proceed with
step 2 w hen ready to cook . Bring the potatoes
to toom temperature before proceeding w ith
step -to
!j~t JU.t.c.fr.en !jip: PIERCING PAYS OFF
Just a word of warning : It is important to thoroughly
pierce the potatoes with a fork before they go into
the microwave, and then bake them directly on an
oven rack. This technique ensures that moisture will
escape from the potatoes during baking , yield i ng a
crisp, sturdy shell.
PREPARING THE POTATOES

2. M eanwhi le, cook the baco n in a 12-inch

sk illet over medium hea t until brown and crisp,
abo ut 8 minutes. Transfe r the baco n to a pape r-
towel-lined plate.

3. Slice the hot potato es in half lengthw ise and

cool for 5 minutes. Increase th e ove n tempera-
ture to -t75 degrees. Fo llowin g th e photo, use a
spoon to scoop out and discard th e flesh, leavi ng
a 1.-inch laye r of porato on the inside of eac h
skin.

4. Brush the potatoes inside and out with melted

Protecting your hand with a towel. use a spoon to scoop
butter. Season the insides of th e skins with salt
all but a )I.·inch layer of flesh out of the hot potatoes.
and pepper. Arrange th e potato skin s, scooped
side facing up, o n a rimm ed bakin g sheet. Bake
until the potatoes are light golden brown and
crisp, abo ut 7 minutes.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

PERFECT POPCORN
Jazzing Up Popcorn with
MAKES abo ut 4 q uarts
START TO FINISH 15 minutes Illii Flavored Butters
Be SlIre to shake til e IHIII lIigo rollsly fa preIJell t fi, e Plain old popcorn is fine for a movie night
popco rn kem els FOil I sco r(h i ll,~ bifare th ey pop. on the couch, but when company is coming ,
consider giving your corn some serious punch
2 tablespoons vegetable oil by using one of our flavored butters. For the
y, cup popcorn kernels popcorn, follow the instructions for popping
3 tablespoons unsalted butter, melted (or the corn on the microwave popcorn package
see combinations in the box) or use our stovetop method.
Salt and pepper Before popping the corn , melt 3 table-
spoons butter in a small saucepan. Add any
C o mb ine th e oil and popcorn in a large Dutch of the desired flavor combinations below
o ve n o r wo k. Cover and place over medium- and cook over medium heat until fragrant ,
hi gh heat, shaking o ccasionally, u ntil th e first few about 1 minute. Let the butter stand while the
kern els begin to pop. Continu e to cook , shaking popcorn pops to allow the flavors to meld
vigo rously, until th e popping has mostly stopp ed . and bloom.
Po ur imm ediately into a large bowl and toss
with th e melted butter o r, if desired, o ne of th e EXTRA-GARLICKY GARLIC BUTTER
fl avo red butters. Seaso n with salt and pepper to Add 4 minced garlic cloves to the melted
taste before serving. butter.

GARLIC AND HERB BUTTER

Tasting: The Best Microwave Popcorn
Add 2 minced garlic cloves and 1 tablespoon
H ere in th e tes t kitchen, we think o ur recipe fo r fresh (or 1 teaspoon dried) rosemary, thyme,
Perfect Popcorn is the way to go, th o ugh we do or dill to the melted butter.
reali ze th at sometimes , like when the kids wa nt a
qui ck snac k o r yo u don 't feel like dirtying a pan, PEPPERY PARMESAN BUTTER
microwave popcorn will suffi ce. Supermarket Add Y, teaspoon pepper to the melted
shelves are stocked to overflow ing w ith m o re butter. After tossing the pepper butter with
th an a do ze n brands o f mi crowave popcorn , the popcorn, sprinkle with Y, cup grated
which is by no m eans inexpensi ve. We wa nted Parmesan cheese and toss again .
to find o ut w hich of th ese brands we re actu ally
wo rth bu ying. CAJUN-SPICED BUTTER
We tested nin e different brands, rating th em Add 1 teaspoon red pepper flake s, 1 teaspoon
based o n buttery £lavo r, artifi cial taste, and bold- fresh (or Y, teaspoon dried) thyme, Y.
ness o f co rn flavor. Our top fini sher, N ewman 's teaspoon Tabasco, Y, teaspoon garlic powder,
Own Microwave Popc orn , ranked amon g y, teaspoon paprika , and v.. teaspoon onion
th e lowest for artifi ciality and the hi ghest fo r big powder to the melted butter.
corn fl avo r, althou gh it was in th e midd le of th e
pac k when it ca n~e to buttery flavo r. So if yo u WARM SPICED BUTTER
wa nt sto re-bo ught, bu y N ewman's O w n. And if Add 2 minced garlic cloves, Y, teaspoon
yo u fin d th at yo u are missing the buttery fla vo r, c umin , Y, teaspoon coriander, Y, teaspoon
just add a little melted butter. paprika, and v.. teaspoon cayenne pepper to
the melted butter.

HOT AND SWEET BUTTER

Add 2 tablespoons sugar, 1 t easpoon
cinnamon, and Y, teaspoon chili powder to
the melted butter.

Appet i zers
DEVILED EGGS fje6t JU1.dl.en fjip: PERF"EGG " TION
MA KES 1 dozen For perfec tly boiled eggs that don't have a g reen
STAR T TO FINISH : 30 mi nutes IZlii tinge around the edge of t he yolk, it is important
to bring the eggs j ust to a boil, then let them steep
For a c/ial/,Re 4 pace, try addil/g c/'llll/b/ed bacol/ , II/il/ced off the heat for exactly 10 minutes. Also, if all of
herbs, chopped olives, or capers as a ga I'll is/I for (lie eg~s. your cooked egg white halves are in perfect shape,
discard any two. We designed the recipe with two
7 large eggs, cold
extras in mind because we found it common for a
3 tablespoons mayonnaise
couple to rip during the peeling .
1Y:z teaspoons cider vinegar (or vinegar of
your choice)
y. teaspoon grainy mustard
y. teaspoon Worcestersh ire
MAK I NG A PA ST RY BAG
Salt and pepper

1. Place the eggs in a m edium sa ucepan, cove r

with wa ter, and bring to a boil ove r high hea t.
l<...e move fi'om th e heat immediately, cover, and let
sta nd fo r 10 minutes.

2. Transfer the eggs to a bowl o f ice wa ter and cool

fo r 5 minutes. Peel the eggs and slice each in half
length wise. With a small spoon, scoop th e yolks
into a bowl, add th e mayonn aise, vinega r, mustard ,
andWorcestershire, and mash wi th a rubber spatula
until smooth. Season with salt and pepper.

3. Arrange th e egg w hite hal ves on a se rving plat-

ter, disca rdin g th e two wo rst- lookin g o nes. Using
a pastry bag fitted w ith a large star tip o r a plasti c
bag (see th e pho to), pipe th e yo lk mi xture attrac-
ti vely into th e whites. Serve at room temperature.
Press the fi ll ing into the corner of a heavy·du ty plastiC
bag. Snip off the corner of the bag with scissors and use
it like a pastry bag.

VARIATIONS
DEVILED EGGS WITH TUNA, CAPERS, AND HORSERADISH COCKTAIL
CHIVES SAUCE
O mi t th e Wo rcestershire and add Y2 cup drained MAKES about 1 cup
and fi nely cho pped ca nn ed tuna, 1 ta bl espoo n START TO FIN ISH: 10 m inut es IZlii
chop ped capers, and 2 teaspoo ns cho pped chi ves
to th e yolk ITlixture. Sprinkle th e fill ed eggs w ith 1 cup ketchup
I teaspoo n chopped chi ves. 2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish, plus
DEVILED EGGS WITH ANCHOVIES AND extra for season ing
BASIL 2 teaspoons Tabasco, plus extra for
Add 8 fi nely chopped anchovy fill ets and 2 tea- seasoning
sp oo ns fi nely chopped fres h bas il to th e mas hed Y:z teaspoon sa It
yo lk m ix ture. Sprinkl e th e fiU ed eggs w ith 2 Y. teaspoon pepper
teaspoo ns fi nely cho pped basil.
Stir aU o f th e ing redi ents toge th er in a small
To Make Ahead bowl. Season w ith additi o nal ho rse radi sh and
The emp ty egg halves and fillin g ca n be refi'ige r- Tabasco as desired .
ated se parately, w rapped ti ghtl y in plasti c w rap,
fo r up to 2 days. Brin g to roo m tempera ture and To Make Ahead
seaso n the fi ll ing w ith additi o nal m ayo nn aise, Th e coo ked shrimp and coc ktail sa uce ca n be
vin ega r, salt, and pepper to taste befo re fi lling. re fri ge rated , separate ly, fo r up to 1 day.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

CLASSIC SHRIMP COCKTAIL
SERVES 6 to 8
PREP TIME : 20 minutes
TOTAL TIME : 1 hour 35 m inu t es (inc ludes 1 hour
c hilling time)

For IllOre il!forlllrltioll Oil /}//),illg shrilllp, see pa<~e

274.

2 teaspoons fresh lemon juice

2 bay leaves
teaspoon sa It
teaspoon black peppercorns
teaspoon Old Bay Seasoning
pound extra-large shrimp , peeled and
deveined (see page 273)
cup Horseradish Cocktail Sauce

13ring th e lemon juice, bay leaves, salt, pepper-

co rns, Old Bay, and -J. cups water to a boil in a
medium sa ucepan for 2 minutes. R e move the
pot fi-om the hea t and add th e shrimp. Cover
and ste ep off th e heat until th e shrimp are firm
and pink , abo ut 7 minutes. Drain th e sh rimp and For the deepest flavor, we poach the shrimp off the heat.

plunge inunediately into ice water. Drai n and

refi-igerate th e shrimp until thoro ughl y chilled,
abo ut 1 hour. To se rve, arran ge o n a platter w ith
th e cocktail sa uce. sho rt pieces (yo u sho uld have a to tal of 24 baco n
pieces) . Spread the bacon pieces ou t ove r four
layers of paper towels on a mi crowave-sa fe plate.
Cover with two more layers of paper towe ls.
BACON-WRAPPED SHRIMP Mi crowave on hi gh until the bacon fat begins
SERVES 4 to 6
to melt but the baco n is still pliabl e, abo ut I Yz
START TO FINISH 30 minutes ~
minutes .

'y(JII 1I/ili lIeea abollt 25 stllra), toothpicks for till's 3. M ea nwhile, toss the salt, pepper, and cayenn e
recipe. together in a sm all bowl , then sp rinkl e over the
shrimp.
4 ounces bacon (4 slices)
y.. teaspoon salt 4. Wrap a piece of mi crowaved baco n aro und
Yo teaspoon pepper th e middle of eac h shrimp and place on th e
Pinch cayenne pepper broiler- pan top, pinning th e baco n ends under-
24 extra-large shrimp (1 pound), peeled and nea th the shrimp. Broil until th e shrimp are pink
deveined (see page 273) and the edges of the baco n are brow n, spinning
2 tablespoons minced fresh chives th e broiler pan around halfway through cookin g,
abo ut 3 Yz minutes. Skewer th e shrimp and bacon
1. Adjust an oven rack 6 in ches fi'om the broiler with toothpicks and transfer to a serving platter.
elcme nt an d heat th e bro iler. Line a broiler-pan Sprinkle with th e chives before serving.
bottom with foil and cover with th e slotted
broi le r-pan top. VARIATION
BACON-WRAPPED SEA SCALLOPS
2. Slice each pi ece of bacon lengthwise into two Substitute 2-1- large sea scaJJ ops (1 pound), side
lo ng, thin strips, th en cut eac h strip into thrce muscles removed (see page 277) , for th e shrim p.

Appetizers
 th e skewe r ends with foil foll owing the photo
on page 47.

3 . Broi l th e shrimp fo r about 6 minutes, flipping

them over halfway through cookin g, until th ey
are pink and th e herbs are toaste d. Serve at once
w ith th e mayo nn aise.

VARIATION
SCALLOP SKEWERS
Follow th e recipe for Shrimp Skewers, substi-
tutin g 2 pounds large sea scallops, side muscles
removed (page 277), fo r th e shrimp.

CHICKEN SATE WITH SPICY

PEANUT DIPPING SAUCE
SERVES 10 to 15
PREP TIME : 10 minutes
TOTAL TIME : 1 hour 15 minutes (i ncludes
30 minutes marinating time)

Thirty 6-illell-10Ilg IIloo dcli skeiliers are reqllired for

Spicy chicken skewers are the perfect party food . tllis recipe. Covering the exposed ellds IlIitil alllillilllllli
foil protects thClI1 frol'/l bllmillg

6 boneless, skinless chicken breasts

SHRIMP SKEWERS (2 pounds), trimmed

SERVES 10 to 15 y. cup soy sauce

y. cup vegetable oil
PREP TIME : 20 minutes TOTAL TIME : 35 minutes
y. cup packed dark brown sugar
Ye)// I IIi II lI eed abollt 30 bal/lboo skelllfl'S for tliis y. cup minced fresh cilantro
recipe. Be ready to senJe Ill esI' skellJcrs illllllediately 3 tablespoons ketchup
after broilillg 2 garlic cloves, minced
teaspoon Tabasco
2 tablespoons minced fresh parsley 4 scallions, sliced thin
2 scallions, minced 1 y, cups Spicy Peanut Dipping Sauce
2 teaspoons vegetable oil
garlic clove, minced 1. Freeze the chi cken for 30 minutes.
)4 teaspoon salt
Yo teaspoon pepper 2 . Following the photo on page 47, slice th e
2 pounds large shrimp, peeled and chi cke n diagonall y into \!.I-inch-thick strips.
deveined (see page 273) Combine th e soy sa uce, vegetable oil, brown suga r,
Lemon-Thyme Mayonnaise cilantro, ke tchup, garli c, Tabasco, an d scallio ns and
(page 639) pour over th e chicken. R efi'ige rate fo r a minimum
of 30 minutes but not longer th an 1 ho ur.
1. Adju st an oven rack 6 inches from th e broiJe r
eleme nt and hea t the broi ler. Line a broiler-pan 3. Adjust an oven rack 6 in ches fi'om th e broile r
bottom w ith foil and cove r with th e slotted element and heat th e broiler. Line a broiler- pan
bro il er- pan top. bottom w ith foil and cover with th e slotted
broil er- pan top. Following th e ph otos, weave the
2. Mix the parsley, scallions, oil, garlic, salt, and chi cke n onto the bamboo skewe rs, lay the skewers
pepper together in a large bowl. Add th e shrimp 011 th e broiler- pan top, and cover th e skewer ends
and gentl y toss to coat. Thread 2 shrimp onto with foil. Broil until ful.l y cooked, about 8 min-
eac h skewer. Arrange th e skewers, runnin g in th e utes, flipping th e skewers over halfway through.
op posite direction , o n the broiler-pan top. Cover Serve, passing th e pea nut sa uce separately.

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

 SLICING CHICKEN THIN
VARIATION
Using a chef's knife,
BEEF SATE WITH SPICY PEANUT DIPPING
slice the chilled
SAUCE
chicken on the
R eplace th e chi cken with 2 po unds of flank diagonal into Y.-inch-
steak. C ut the flank stea k in half lengthwise and thick slices.
freeze for 30 minutes. Following the photo, sli ce
eac h piece actoss th e gra in into Y-I- inch-thick
strips and co ntinu e as direc ted in steps 2 and 3.

To Make Ahead
The m arin ade and chi cken (o r beef) ca n be
prepared (but not combin ed) an d refri ge rated, SLICING FLANK STEAK THIN
wrapped ti ghtl y in plasti c w rap, for up 24 hours. Using a chef's knife,
slice the chilled flank
steak into Y.-inch-
thick slices across
SPICY PEANUT DIPPING the grain.

SAUCE
MAKES about 1)1, c up s
START TO FINISH : 10 minutes IZ6i
y, cup peanut butter, creamy or chunky
]I.. cup hot water
SKEWERING THE MEAT
3 tablespoons fresh lime juice
Weave the meat
2 tablespoons ketchup
back and forth on
tablespoon soy sauce
the skewer until the
tablespoon dark brown sugar entire strip is firmly
1 tablespoon minced fresh cilantro on the skewer.
2 scall ions, sliced thin
1 Y, teaspoons Tabasco
1 garlic clove, minced

Whisk the pean ut butter and hot water together

in a m ed ium bowl. Stir in th e rem.aining ingre-
dients. Transfer to a serving bowl. ARRANGING THE SKEWERS
Using a narrow strip
To Make Ahead of aluminum foil,
The sa uce can be refri gerated, w rap ped ti g htl y cover the exposed
portion of the
in plasti c wrap, for up to 2 days. Bring to room
skewers to prevent
temp erature, seaso n with add itional lim e jui ce burning. Secure the
to tas te, and adj ust the consiste ncy with water foil by crimping it
before se rving. tightly at the edges.

fje6t:Kitcfren fjip: FREEZE EQUALS EASE

It is challenging to sl ice raw chicken or beef into thin
slices. To make the job easier, freeze the chicken or
beef for 30 minutes. Then just cut the chicken on the
diagonal into JI.o-inch-thick slices. Make sure to cut the
beef across the gra i n into ]I..-inch-thick slices.

Appet i zers
 GRATING GINGER

Peel a smal l section of a large p iece of ginger. Grate the

peeled portion, using the rest of the ginger as a handle to
keep fingers safely away from the grater.

CU T TING CHICKEN WINGS

A cornstarch coating makes these wings extra crunchy.

ASIAN SPICED
CHICKEN WINGS
SERVES 6 to 8
PREP TIME : 10 minutes TOTAL TIME : 55 minutes

/I'lirill is a 511 1cel j apall esc cookillg rice 'Pille allflilable

ill IIIOSI sllpel'lilarkel.,. A Foid {()okillg SliCIT), becallse il
41CII Iws a greal deal cf salt aridcd. LOIIJ-sodilllll 50)'
sallce call be IIseri ill lli is rccipc. For 111 01'1' il!fol'lilalioll Cut through the wing at the three joints and discard the
Oil rieep jr),ill,{!, see pa,~c 49. wing tip.

3 pounds whole chicken wings (18 wings)

]I, cup soy sauce
]I, cup honey 2. H ea t the oven to 200 degrees. H eat 2Y2 in ches
2 tablespoons mirin or dry sherry of o il in a large Dutch oven , with a ca ndy ther-
2 tablespoons Tabasco m ometer attac hed to the side, over hi gh heat
tablespoon rice vinegar until it measures 360 degrees.
tablespoon grated ginger
tablespoon minced fresh cilantro 3. M ea nwhile, mi x th e co rn starch and cayenn e
(optional) together in a large bowl. Pat th e chi cke n dry
garlic clove, minced w ith paper towels, then tosS eve nl y with th e
1 to 2 quarts peanut or vegetable oil (for frying) co rn starch ITli xture. Add half of the wings to the
3 tablespoons cornstarch hot o il and fi·y until golden, l O to 15 minutes.
1 teaspoon cayenne pepper Transfe r to a bak ing shee t lined with several lay-
ers of paper towels and keep wa rm in th e ove n
1. C ut the wi ngs apart at the joints, foll owing th e while repeating w ith th e remaining wings.
photo, and discard the wing tips. Whisk th e soy
sa uce, hon ey, l11irin, Tabasco, ricc vi nega r, ginger, 4. Toss the fried w ings and the soy sa uce mix-
cila ntro (if using), and ga rli c together in a large ture together in a large bowl and let soak fo r
bowl and set aside. abou t I minute before servin g.

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

SPICY BUFFALO WINGS
SERVES 6 to 8
PREP TIME : 5 minutes TOTAL TIME : 5 0 m inutes
Frallk 's Lollisialla Hot Sa lice is rill' sallce of cli oicc if
),011 111(11/1 to IIlQke alltlielltic BI!{falo willgs. liVe f Olllld
tiwt combillillg tliis salice IIlitli tlie 1II0re potelll Tnbasco
sa lice prollided til e l/lillgS IIlirli rli e proper lellel qf liear.
3 pounds whole chicken wings (18 wings)
4 tablespoons (y, sti ck) unsalted butter
y, cup Frank's Lou isiana Hot Sauce
2 tablespoons Tabasco
tablespoon dark brown sugar
2 teaspoons cider vinegar
1 to 2 quar ts peanut or vegetable oil (for f r ying)
3 tablespoons cornstarch
teaspoon cayenne pepper
teaspoon pepper
1 teaspoon salt
4 ribs celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks
y.. cup Blue Cheese Dressing (page 54)
1. C ut th e win gs apart at th e j o ints, followin g
th e photo 011 page 48, and discard th e win g tips.
M elt th e butter in a sm all sa uce pan ove r low
heat. Whisk in th e hot sa uce, Tabasco, brown
suga r, and vinegar. R em ove £i'om th e heat and
se t as ide.
2. H eat th e oven to 200 degrees. Heat 2Y> inches
of oil in a large Dutch ove n , with a ca ndy th er-
mometer attac hed to th e side, over hi gh hea t
until it meas ures 3 60 degrees .
3. M ea nwhile, mix the co rnstarch, cayenne, pep-
per, and salt toge th er in a large bow l. Pat th e
chi cken dry with paper towels, th en toss evenl y
with th e cornstarch mix ture. Add half of th e
wings to th e hot oil and fi·y until golden, 10 to 15
minutes.Transfer to a bakin g sheet lined with sev-
eral layers of paper towe ls and keep warm in th e
ove n while repeatin g with th e remaining win gs.
!le6t:Kilclien. !lip: THE RIGHT TEMPERATURE
When deep·frying, it is important to keep the oil
between 350 and 360 degrees to ensure that the
wings are crispy and not oily. The only way to
accurately determine the correct temperature i s with
a candy thermometer. A heavy-bottomed pot will
help to keep an even temperature. Do not attempt
to make this recipe in a smaller pot, as the oil will
bubble up considerably. We recommend using a
Dutch oven with a capacity of at least 7 quarts.
4 . Toss th e fi'ied wings and sa uce togeth er in a large
bowl until tho roughl y coated. Serve with the cel-
ery, carrot" and blue cheese dressing o n th e side.
To Make Ahead
Th e £i'ied , unsauced win gs ca n be kept wa rm in
th e ove n for up to 1 Y> ho urs. Toss th em with th e
sa uce just befo re se rving.
COCKTAIL MEATBALLS
AND KIELBASA
SERVES 2 0 t o 30
PREP TIME : 15 m inut es TOTAL TIME : 1 ho ur 5 m inutes
Make rl,c IIl catballs IIsillg rli e recipe 011 pa,~e 176, bllr
//l ake rlielll slIIaller so rliar rlic)' are ril e appropriare
"(Ockrail " size.
recipe Meatballs (page 176), rolled into
y..'inch balls (about 70 meatballs)
pound kielbasa sausage, sliced
y. inch thick
2 cups ketchup
1 cup packed dark brown sugar
y, cup red w ine vinegar
y, cup water
1 tablespoon Dijon mustard
1 tablespoon Worcestersh ire
2 garlic cloves, minced
Salt
Tabasco
1. Adjust an oven rack to th e middl e positio n and
hea t th e oven to 450 degrees. Spread th e mea t-
balls o n a rimm ed bakin g shee t and bake until
coo ked thro ugh, about 20 m inutes. Transfe r to a
plate lin ed with paper towe ls to drain.
2. M ea nwhil e, cook th e ki e lbasa in a brge Dutc h
oven over medium heat until lig htl y browned,
abo ut 5 minutes. Add th e ketchup, brown suga r,
vin egar, water, mustard , Wo rcestershire, and ga r-
li c. Brin g to a simme r and cook fo r 15 minutes.
3 . Add th e mea tballs to th e sa uce and cook fo r 10
minutes. Season with sa lt and Tabasco. Tra nsfer to
a bowl and se rve immediately o r keep wa rm in a
crackpo t fo r up to .j. ho urs.
To Make Ahead
The recipe ca n be made through step 2 and re fi'ig-
e rated (sa uce and m eatballs separately), w rapped
ti ghtly in plasti c w rap, fo r up to 2 days. Bring th e
sau ce to a simmer in a large Dutch ove n ove r
medium-l ow heat before continuin g with step 3.
Appet i z e r s
OYSTERS ON THE HALF SHELL
WITH MIGNONETTE SAUCE Buying, Preparing, and
SERVES 6 Serving Raw Oysters
PREP TIME : 15 minutes TOTAL TIME : 45 minutes
Eating raw oysters on the half shell is con·
III additioll 10 Ihe IIl1g ll ollelll' sa lice, the o),slers ((/11 sidered by many to be the best way to enjoy )
be seYlled Illi/h let/lOll Illedges, prepared IlOrscradish, their delicate flavor. An oyster 's particular
Tabasco, or cocklail sauce. Ollce III I' o),sl!'rs are shllcked flavor will depend on its species (Eastern,
aud 0 11 icc, IIIC), slwllid be cOllslllll cd Illithill all II OIir. Pacific, European Flat, or Olympia) and
the waters from which it was harvested.
% cup good-quality red or white wine Nowadays oysters are farmed and harvested
vinegar in certified waters by licensed shell fishermen
shallot, minced who are monitored by local authorities under
3 tablespoons coarsely ground pepper the federal Shellfish Sanitation Program . That
24 large oysters, well scrubbed (preferably said , you still need to be very careful when
Atlantic or Pacific oysters) buying oysters .
Look for oysters that are tightly closed ,
1. Combine the vinegar, shallot, and pep per unbroken, reasonably clean, fresh-smelling,
together in a small bowl. and, most important of all , that come from a
very reputable source. There is an old saying
2. Foll owing th e ph otos, shu ck and loosen th e that oysters should not be eaten during the
oysters from th eir shells and nestle th em onto a months without an " R" (the summer months
large plate of crushed ice. Serve the oysters, pass- of May, June, July, and August, which are the
ing the mignon ette sa uce se parate ly. months when the oysters spawn). Some find
this statement debatable. When spawning, the
oysters have a shorter shelf life and a more
delicate (some would say watery) flavor. Once
HOW TO SHUCK AND SERVE RAW OYSTERS
purchased , fresh oysters will keep in a clean
Hold the oyster, flat shell
1. bowl or bag in the coldest part of the refrig ·
faCing down, in a thick
erator for several days.
kitchen towel or oven
mitt. Push the blade of an
oyster knife into the hinge,
wiggling it back and forth
to pry open the shell ; you Testing: Not Just any Old Knife
will hear and feel a pop. There's no way around it-fresh oysters must be
Move the blade along the
shu cked before eating, a task that ca n be daunt-
top of the shell to loosen the meat, then twist to pry it
open; discard the top shell.
ing. Can you open oysters with just any knife?
Absolutely not. You must always use an oyster
2. Without spilling the knife. (If you use a regu lar kitchen knife and it
liquor that surrounds the
slips, yo u can seri o usly injure yourself.) Does yo ur
oyster, slide the knife under
the oyster to sever the
choi ce of oyster knife affect tile rate and ease
muscle that holds the meat w ith which the oysters ca n be opened? The test
to the bottom shell. kitchen ro unded up 12 oyster knives along with
a church-key opener-a ho usehold sta ple some
cooks swear by.
So l11uch for the church-key opener; we
3. Serve the shucked cou ldn 't o pen a single oyster with it. Most of th e
oysters on a shallow oyster knives didn 't fare mu ch better. I n the end,
platter or tray lined with
we fo und only o ne knife that deli ve red- the
crushed ice.
OXO Good Grips Oyster Knife ($7.50).

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

SALADS
 SALADS

DRESSINGS GREEN SALADS DELI SALADS

Basic Vinaigrette - 51 The Simplest Green Salad - 51 Classic Chicken Salad 69
Balsamic Vinaigrette - 51 Caesar Salad 59 Chinese Chicken Salad with
Hoisin Vinaigrette 70
Raspberry Vinaigrette - 51 with Sauteed Chicken 59
Curried Chicken Salad 70
Honey-Dijon Vinaigrette - 51 Watercress, Blue Cheese, Pears,
and Toasted Walnuts - 60 Classic Egg Salad - 71
Lemon-Shallot Vinaigrette - 52
Bibb Lettuce, Green Apples , and Classic Tuna Salad - 71
Orange-Sesame Vinaigrette - 52
Cheddar - 60
with Carrots and Dill - 71
Tomato-Basil Vinaigrette - 53 Green Leaf Lettuce, Beets,
with Balsamic Vinaigrette
Catalina Dressing 53 Goat Cheese, and Walnuts - 60
and Grapes - 71
Thousand Island Dressing - 53 Romaine Lettuce, Roasted Red
Creamy Seafood Salad 72
Peppers, and Black Beans - 60
Blue Cheese Dressing - 54 Creamy Buttermilk Coleslaw 72
Spinach, White Beans, and
Creamy Garlic Dressing - 54 Red Pepper - 60 Creamy New York Deli Coleslaw 73
Ranch Dressing - 55 Bibb Lettuce, Endive, and Sweet and Sour Coleslaw 73
Lowfat Ranch Dressing - 55 Cucumber - 60
American Potato Salad 74
Green Goddess Dressing - 55 Romaine Lettuce, Chickpeas,
and Feta - 60 German Potato Salad - 74
Lowfat Green Goddess
Arugula , Grapefruit, and Feta - 61 French Potato Salad 75
Dressing - 55
Romaine Lettuce, Artichoke Hearts, with Radishes , Cornichon s,
Nonfat Roasted Garlic Dressing 56 and Capers 75
and As iago - 61
Lowfat Orange-Lime Dressing 57 Macaroni Salad 75
Bibb Lettuce, Cherry Tomatoes,
Lowfat CranberrY-Balsamic and Bacon - 61 Fusilli Salad with Salami and
Dressing 57
Arugula , Shaved Fennel, and Sun-Dried Tomato Vinaigrette 76
Parmesan - 61 Tortellini Salad with Asparagus
CROUTONS Mesclun, Carrots, and Alfalfa and Fresh Basil Vinaigrette 76

Garlic Croutons 58 Sprouts - 61 Three-Bean Salad 77

Chili Croutons 58 Red Leaf Lettuce, Radishes, Tomato, Mozzarella, and Basil
and Jicama - 61 Salad - 77
Spiced Croutons 58
Mesciun, Goat Cheese, and Waldorf Salad - 77
Herbed Croutons 59 Almonds - 61
Fresh Corn Salad with Black Beans
Parmesan Croutons 59 Wilted Spinach Salad with Bacon and Tomatoes 78
and Red Onion - 65
Cold Sesame Noodles 78
Wilted Spinach Salad with Feta
and Olives - 66
Nic;:oise Salad 66
Cobb Salad 67
Chef's Salad 68
Chef's Salad with Fennel , Asiago,
and Salami 68

• signifies FAST
Greek Salad - 69
BASIC VINAIGRETTE YA IU ATI ON S
BALSA MIC V INAIG RETTE
MAK ES about 1 CUp
SUb<>llt\1{l' b.lbJmic \1IIt'!-,":lr lor till' WllK' Hncg"Jr
STAAT TO FIN IS H: 10 minutes mIl alld \l\C orq;:mo .I~ til<> 11l'm of .. hOln:. It.'duec
Yo cup 1.lra-yl rgln 011\11 oil the ~1Il01lrll ur j.!.l rhc to 'Iz do\<',
1 tabl es pOOnl red or white wine vln egllr
2 te a spoons m inced shallot or red onion RA SPBERRY V INAIGRETTE
2 teupOOnl Diion mUltard ( opti o nal ) $uiY-IlIlJlC r.lsph..-rry \ u'C'~r for !Ill' wme \'II1l'g;IT.
1)01; teaspoons minced fru h u~mlgon , dill, IncITJ$<.> tl u' .. mOllnt of Illlnccd 5h;lll0 10 1 tabl .. -
basil, o r oregano or )oS tt.spOOn d ried spoon alld du.' fn.-.;IJ tJrrJ~on 10 :! Il'J'I)()()m (or
1 gll' Uc ( love, m Inced .y. tc,'~roon drll'd). 011l1t till' lIIU_tJn:l.
}i, teas poon Ili lt
y., t • • lipoon p e pper HONEY· DUON V INAI G RETTE
nils II"Hj, (~ IS <I III' ,hid,'n' ,md )'iddJ ,,1101111 I Yo wI'.\.
Sh;l~a~ ,Ill of till' mgn'd,t'll" (~...·tl1l'r 111 ;\ Jar with SlIbst1lutl' 1'I.'I-:.,t,lhl.' OIl for tilt' l'xtrJ-\'i'1'l1I
;J tLghl-fiulI1); lid. TIll' dTl:~sLllj.! .'.111 1>..' n.. rri).:l"ra t"d ohw 011 ~rld "d.'r \'lIIq,:Jr lor tIll' will.' \'i nq;:,lr,
(or III' \0 7 clays; brlllg ttl room l<'mp"r.mm:.111<'11 I l1cre,l~l' the lIlu'IJrd IU 2 I,lbll'<poom. Olmt till'
,1M ~ c "i~orumly 10 rc("om bm<' bdoTl' 1l"lIb" <hallot ,md fr.'<h (or drted) Il<'Th. Add:! t,lbk-
~poon~ hOlwy ,md I t,lh lc>'l'llon poppy «'('(1..

THE SIMPLEST GREEN SALAD

Thl< q UICk Jud l'a<y \I~y to 1Il,I h' J <iml'k <,II.!!.\ Tl"IUl rcs no Illl'JSUTlrl~, \\hl~f",'l1g, lnd (1Irlll,llly) 110
thought, And ~1)1I 1I.'ed o lily thrn' IIlg redH~n~: J.::n..'l'ns, cxtr.l-\,lrglll oil\'<' oLl, Jud VIII"g,lr [ t 1< IIUPOTl.lnt
10 u,.'1\l~h-qll,lht) lIl~n..'dU: ll ts ,IS [h,' rc are no bel1< or Whl~tks 10 cJ moulbgc' oM lemll'.', I1l\url.,<s 011.
or h,l"h 11tIq.:ar, lie <ure 10 11«' IIlll'n."SIIIll,l Ie.!.*) gn.'l'm. <lIeh ,IS IIll-.;chlll, ,I ru~ub, or Ulhh klUll'.' , r.lthcr
th,'11 t ho~' W ith ,I more lI<'U!r.JI I1JI'or, such ,J< in'~rg klllln'.

1. ~Ot jU~1 1\ h,nl of g",rllc: fl",vOt, , .. b Ih" 1n,lde of tile "",lad 2. Hold,ng yOUf Ihumb oyer lhe mouth 01 the olive 1),1
bowl With hllil 1\ ctov. 011>"1&d 1I",.he belo ... add,ng lhe bottle to comfl)ll"" !low Slowly d"nl, t ne g.eens WII~ a
lettuce sm81111mount 01 exlrll·yltgln olove 0,1

1 , Ton ,he g.eens Ye<Y """Uy lind .epeat th,S d .. zz~ng

lind (1)$'1"'11 ., nte<,Mod until 1M g'"'" "'" ioghlly CQ.1I&d
. , F,nally. _,nkte the
@9IIf.
g._ ",,,11\ srnalillmounh of Von'
WIlt, ....:I pePDeI'..-ld contlnU" to tou gently, until
IIfl<I IU,;t ghsten<ng Ille u;Iad IIISIItS IU,I .ogl1l
LEMON-SHALLOT
VINAIGRETTE Why Shallots?
M~KES about 1 cUP Shallot s look and are used much like on ions.
START TO F INI SH : 10 m,"utes rz:JlJ but have a more delicate. alm O$! sw eet "a llO' .
The mild flavor 0 1 shallo ts Is perfect fo r
n,;s slIIll,le l'i".II,~rrfl'· .~.....s 1I111r 11,,,,./1- "")' ,1:"'('11>,
vi naigrettes and $<'Iuces. where the pungency
jn'lII mild-IllS"',\! ,,, "';$(',, 11'1'. o f yellow on ions w ou ld be overpowerln!jl.

Yo cu p •• ' ra·vlrgl n oUve 011

~ cu p g rat ed Parmesan che"e (optional)
l lablespoons fresh lemon jlllce ORANGE-SESAME
1 sh",lIot. mInced VINAIGRETTE
2 Inspoonl Ollon mUllard
MAKES about 1 cup
IJ.S It.spoons minced 'ruh Ih ~m e
START TO FI"ISH: 10 m,nutes IZDJ
0 ' J.i teaspoon dried
garlic clove, minced 7 J,is 1·11I'1\!,'reflr. whirh is .C'f,!/ ,'II IU'orl)' ,>r I,iller
y.; teaspoo n sai l .~fi't·IIS.
la.</(·s I,r;/ wh('lt II lll dr wil l, .1 lIIi/III), /Imw rd
Y. teaspoon pepper oil.5l1d , <IS ' ~!,'rI(/bl,' IliI. Fresh/)' s'I'H·rzril.,nlll,!,'r jlllrt·
'l'iII red ll), 111(/(", Iht' .fI'II ~J r $/hll/.:/'·.
~h ,lh' ~11 Orlile IIlgn.. d l ~· ms 1O~<' d H: r III :l Jolr w ith
.1 t1glu- ti u 111g ltd. ' he drc'NIl Io: rJ ll bl' rCfTL~l·r.Hl·d
for Lip 10 J d,,),,: brm g 10 mom t.:lHp<' r;lIilT<:. ti ll:n
• teaspoons sesa me leeds
vege t able 0 11
"
~ up

. 1I.lke vigo ro u, ly to reco mhll]!: Iwfore LI 'm ~. 6 tabl esp oon s o range juice
tabl espoon red wine vlnega,

•2 sc aUlons. sliced thin

t easpoon s honey
MINCING SHALLOTS
1 t easpoon grated gln!jle.
t. Place tne peeled u ,1t
"
t easpoon
shililot. fuol-slOe
(town, on iI WOfIc
surllK:e and make II
T Ol;;t th l' S\.~I!IC s\"cd) III l dry ,hlll'( 0\.... ,
nu~ of closely I1ll'dlUlll hcat. snrrlllg. urml b'Oldl·ll . "bom 10
SPICed PIIraliel CUU mmut e<;. Shl !.:C Ilk' IOlSlc<1 <;Cl'd~ toget he r with
ttvougl> the st..llot. t hc rcllll ,mn~ mgrcdl l· nt) III ~ J.lr w it h a t1!;ht-
leaVIng the .oot end fi nlll~ ltd. The drl· ...., mg nil hI.' rc fngl·r.lIed fo r up
IntlKl
10 J dlr~: bnng to room tl' rnpcmtun·. Ihc l1 ~ Iu kl'
vigoroudy to rccombmc bclo rc U~I liS.
~. Then. make 2 or
1 eUI$ Itongtt\w.se [jeJt J{iIditn [jjp: THREE -ST EP VINAIGRETTES
t h rough the S~110 1
After mak ing and tastin!jl hundred s of vina igrettes
both stralghl and on salads. we've arriv ed at a few
conclusions. First. a ratio of <I parts 011 to 1 part
vinegar work s best. The only time w e recommend
changing Ihis rallo is when t he vlnegilr 15 unusually
mild (like rice wine v lne!jlilr). when citrus lulees are
used. or when the dressing 15 heilvil y fl!lvored by
another Ingredient tll!lt need s a good kick (such as
J . FInally. tll'n1y slke
the shallot ~r~.w,sll. tomiltoes). Second. extra-virgi n olive 011 Is our top
CrH t,n-g a Ii.... m,nce choice for most vlntllgretles. except those thilt h!lve
strong Asian flavors. Third . we've found thilt Simply
shaking ilil the vinaigrett e Ingredlenl$ together in iI jar
with a S(!,lied lid is the eilsiest method of milking the
dN:!sslng; there Is no exira bowl or wh isk to wash lind
you can store what II lett over in the same Jilr. Most
v inaigrettes .ast about iI week in the refrigerillOr. Just
bring Ihe dressing 10 room tem perature .nd sll!lke
vigorously to recombine before S(!rvln!jl.

THE AMERICA' S T EST KI TCHEN FAMll'r' COOK BOOK

TOMATO - BASIL CATALINA DRESSING
VINAIGRETTE MAKE S about 1~ cups
HA KES about 2 cups PIIEP T'ME: 10 minutes
START TO FINISH : 15 mmutes mD TOTAL TIME: 1 hour 10 minutes (includes 1 hour
,estlO9 lime)
1711'/1,11\" ,,( ilris tires.sm,C /1r'1(1II/~ IIt,wily III/ ,I,I'
'p,m" ",ul "/lf"flr.<.< 4'/,( /,"",/I,I(S. "11,1' sf/inurn iJf II" nilSsll"~',/H(',,\wmll/rN$'I~!! ""'NOCM II~I{'" tI", ,lI/"'"
/oI,ll"k Pf/'/Kf rliays ,/II 11111,,,,,,1111 n'/(' 1Irrr. SI'n~ 11,,11 m"",../ (101" ,he ~''\'<' /r,,/C',,< ",. II ,~\\'
i5 ,~mlnl rmlln 1/r,1I/
trmlrr. mild-I"lIme ,Crt"f'IIS. "~r."IT),, SlJ'rf/ ",,,I ,,/JIg)', ,1,,) ,~~I('$ 1'1'. , 11,,1, ,,"ld'l,toIlI~
)'f' slIIn/}' grt"t'rIS, writ ,IS '1'I1J.JUt(" (IT ucbf'X"
% cup ntra·yl,v1" olive olt
1 large ripe lomato, cOled, seaded , and cup ngetab'. 011

y.
chopped fIne
cup red wine vlntgar
"~
~
cup kltchup
cup luga r
~ cup whit. win. vin.ga,
•
2
IClIliions, sliced thin
tllblupoons mince d h u h bull , labl.. poon grated onion
garlic elove, minced ~ teaspoon WorCeslarlhl,a
teaspoon sai l ~ tealpoon lalt
% t •• lpoon pepper ~ teas poon Tab asco

~h:lkc :,11 Ofllll" m!trC(hCllt~ log"'lh~T 111 ~ pr Will!
,11I~hl-fin111).\
IId.Thl' dr"'~~I11~ cau be r<,rri~<·r.ll<·d
iOT tip !O J d.IY~: hrm!;IO room [Cmpn~IU~. thCIl
~h.lh· \'igomudy to R'combllll- Iwfort' usmg.
Sh,Ik<' ~11 Ordll' l11J,:rcdl"llIS to~cth" I' III lJJr with
J tigh t-filll l1S lid ,lIId ,llIow to SIt rOT I hum;
sluk<' \'lgorou~ly to n'coll1hlll,' hl'fon' 1I~1I1g,Tl1l'
dres(]llg CJIl b,o rdr l ~\'r.u~"d fo r li p to 7 d,I}"':
brlllg 10 room t~'lIIp .... r:llur"" thcn ~hJl," Vl~or~
ol1~l)' 10 l'erOl11bll1<' b"fore using,

Tasting : Ine)(penslve Red Wine Vinegar

Red \\ lIle \'im'~ar Il.I~ .1 sh~rp but dean flavor.
lll.iklll!; II th<' tnO'>I wI'Qulc dlOICt." III \alaJ THOUSAND ISLAND
dl"l."'''I11.,,,,,, Whll." Acidll), IS the O(1\"IOU' lq rJClOr DRESSING
III \1U"gar" It I~ actually tilt' IIIhcrt:1lI <WC('tlll'SS
HAKES about lY.i cups
or till' ~rapt-<; u~eJ 10 make thl\ \llll'gar Ih:1I
STAAT TO FINISH : 15 m,nutes IZ[IJ
1I1.Ih"~ liS IIa\"or JPpeJIIII); to til(" pabte" Curious
\\ he!hl"r or 1101 flavor I) dq)elldt"l11 on prin'" \w 0.1 1/,>, II(" Il'Illfltrd ,,, 1Ii(" JIIW' ,dish I" I'/,N;(' '!/ ,hr
pltlcd Il'l\ supermlrket brand • .Ij.,>Jlml four 11Igh- lIulurJ SUWI flf(klr~rh., rr,,'"/I11I~ /1."", U1/1 h.'
end brJnds, Much 10 our ~urprl~''', Pomp('ian muddy 111111 1I1'1"p,'IIHlIIg. "/luck 111/11 lu"uln,>u.', 11!i5
Red Will\' Vinegar, Olle or tht." 1.'lSI cxp,'nsiw dn'uil\\! ,I;',I(J ('spaillll)' wdl U'lt/r 1II11c1·'d>fIll,\! ,~rrms
bralld~, won 1l:\lI(h~do\\11 rOT III rnllt)', bri);hl. such ,1$ 1',,/11,1111(" 1'1' I(c/,..!)!.
Jl1d \\'d! ~ ha!,ll1n'd 111\"0'-';,

• Yo
c up mayonflaise
y. c up mince d sw •• t pickl es
(see nOli abov.)
cup chili sauce
4 g reen O!iVII with plmJ.nIO$, minced
2 tablespoons mlnc.d Illsh p lluley
1 tabilipoon wallr
2 te",poon l I,.. h I.mon Juice
1 Sla rlle (:Iove, minced
}oS teaspoon nit
Yo lIaspoon pepper

WllI'.k "Ill orth .... IIIgn:dll'l\I' tug"tll .... r 1111111 smooth.

Tlw dn..,smg, l"O\l"~d" C:l n lx' rt:lr ll-o'CI'Jtl'(l lor up
to " d"w,; \\ Iud.. to rt:roUlb ll1l" Ix'lon: U~1I1g:,
!ie"l J(itclwi 5 ip: CREAMY SALAD DRESSINGS BLUE CHEESE DRESSING
After many trials w. discovered that the key to HAKES about 2!>i cups
a well-rounded creamy dre nil'lg-ol'le that didn't START TO FINISH: 15 m.nutes IZlD
ta~te dull, fatty, or overly tangy-Is to use a trio
of dairy ingredients: buttermilk, sour cream , and It 7,('11 IUlI'IItl! Mur rllN'M' fi', Ihis (0'{I1H'. (1"",;1' "111'
maYOl'lnllise. Whel'lever we tried to eliminllte any u11h <I ""'/1"11'./1111\1" fUr/' liS Sld/" <"
I),milll /,JUl'. Ix
one of them for the sake of convenIence, tasters surf' 1<1 pmr this 11t,<Il')' dl'!'lSlltl! 111/11 mml)' /1"/111(1" ,11<1'
complained of II seriou sly compromised flavor. {<III :;UPI,,'n ;1, u'('~~/1I (.<ud, <II "'111.1/1/(' ", urllf",!). I Ii'
Aggressively flavored dressings, such as the creamy fi>lllllilh,/l i, "'/..'1'$ 111""'/)' I', "'I's ,~,. //11.' I/ff'S$II~~ I"~
garlic dressing. are an e~ceptlon to this rule. We I""/lfr/)' (0),11 :! '<I J 'ill,"'; ,~rgff'l"lI>-
realize that buttermilk Isn't often on hand in most
household s, so we tried su b stituting either cream
o r milk. N either taned as good as buttermilk;
• ounce. bl ue che.se, crumb led (I~
cups)Uee note above)
however, milk was an acceptable subUit ute, though ~ cup plu s 2 l ab lnpoons buUlrmllk
it produced a l i9t1ter, milder d ressing (cream made gartlc clove, minced
the dressing heavy lind dull). We also noted that ~ c up p lus 2 table. poonl IOU' c rell m
lowlat mayonnaise and nonfat sou. c ream produced
less lIavorlul but also acceptable resul t s. Nonlat
•, t abl esp oonl mayonnalle
tablespoonl while w ine vinega r
mayonnaise made the dressi ng s cloyingly sweet ~ teaspoon suga r
and should be avoided. Crea my dressings can be ~ t easp oon sa lt
refrlgerllted fo r up to four days. ~ telllpoon p epper

U,ing a fork, mash Ihe bl ue Chl"'~C, bmll'rI111lk,

Tasting : Supermarket Ex tra-Virgin Olive 011 And garlic 1<>g"II1l'r III J bowl UIIIII til<' 1111>:1111'<'
rc~el11ble, rottJgc chr<'Se. Sti r !II Ih ,' sour rn·;Ull.
\\'h"11 Olll ....~ In' pn·~s,·d for oil. th,'), ).:0 throll~h m:IYOllnJi'l" \'Im'g~r. sll~r. ~,Ih. ,lIld peppe r. TI1l'
I'W pn,.,.\·'" ~c\'l'raI11l11,,,,.Th ,' 1i"1 bJ II·h of Oil Ihal drcssmg., cow .....·d, CAll h.' r,'frigl·r.llt.'d for up to 4
COlli'''' frolll the 011,"'" I~ I..hd.-d CXlr.I-\'Iry:m ;Uld dJy~; stir to rccomblllt' be ton' \l~mg,
I~ Ih,' mo~t IlIIell~d)" O,l\'orcd, ~mre \'m.lI~rc[tl'S
~nd dll.~'I11!--'" only l'om,I1I1 ,I fe\\ 1I1J::1\·.Ii,·.m. II
I) illlport~m 10 11"-' ,I g.ood-Ilulhry 0 1.\1.' 011. A nd
whde It 1\ .·a~) to Pl) IIpwJn.1 ofSJO for ~ borde CREAMY GARLIC DRESSING
of eXIr.t-vITg11l 011\'(: oil JI ~pen;llt), food SIOIl.'S, MAKES about 1).', cups
we wonden'd If ,w could lind ,I I;lSt)·. f.!r I,'" START TO FINISH: 10 mlnUles I2JD
eXpe IN\1.· botlk ,II !i1l' \upcrm.lrkel.
TIll' ollw o lb III our !.bUll!; 11....·rc t.'\·;1I".1I,·d lor D.J 1101 mlmull/r 1,)1'.1;1/ "f ',.,"{.,I j" II' m',,,,, ,'f m"r-
(OIOT. r1.1T1t), \"1)(;OSII)', bouquel. dt.'Plh of O,l\'or. '1II,,<,i~1' "rn~,/1f' c1'I"~''''(~ will /Hwmr /',lrsll. '11Ii~
and !'l'N'tl'IKe or Ihvor. Our 1,IQn" \\'l're Jbk- (IT',III1)" "Hfflll~' l/rl".H"',~ 1""rJ IIdlll'lIll IJIIll'r gn.'I"'.'
W \I,uk thmul-:h the myrut! dIOI(l"i ,IV;II I.,bk- III 111.-1, .'J"(,If/.'/r or rhire,,)'.
'lIpl'rlll~rkcb. 'Clen1l1).: Olil' tim we cOIl~ldcred
11ll' Ix..;, "l1-pllrpo~ oil. DaVinci EXira-Virgin Yo c up n lra-v lrgln olive 011
O live Oi l l~ !Ill' Il";' klldll'lI t:II'\)rlll' for Its Tl pe, 6 "",blespool'l i SO Uf crea m or mllyonnalse
h Ulll·f)". ,md l:ompkx tl.i\Ur, U l"'l of .I I! . 11 rO"o. JII~I 3 tablespoons frelh lemon Jui ce
SH p'" li tl't. 4 tellspoon' 0 1101'1 mUl t ard
tablespoon white win e vinegar
3 garlic clovel, minced
YO 1"lIspoon sa lt
YO tealPDon pepper

W l1l5k all of til., mgn·dll·1I1li tog"tilel' 1I11111<l1100th ,

T I1l' dn'S)lI1l-:, cowrt'd, CUI 11< rc rrig<'r:l tl'd fOT lip
10 4 dJy~: "Imk 10 .....-col11blll\' belon;' u<illg,

THE AMERICA'S TEST KITCHE N FAMILY COOKBOOK

RANCH DRESSING GREEN GODDESS DRESSING
MAKES IlbOull~ CUpS
... A"'U about I~ cUPS
STAAT TO FIIII'SH : 15 minutes IZ!iI STAAT TO FIlii'S'" IS minutes IZ!iI
h,')/' 1",,/1) ,Iff' ,""mi,,1 J'f r/re ./1,II\1( ,!f ,hi, dfl'S,;",\!: /1,is lin'S!",,\! IS u,lIIu',/J,r tlu' /w,WI!/ul",,jr .~",·m /lIW
rI" 1/,., ",t' r/rir'! IIt,rl'i. ,mdr"lmllll "frl.~lmws {I,lIvr Illdl (!III "11/), I... ,,(/,in ....1
"1' Imrrrml? a Iri,' ,.((rr$11 Irrrili. I),,,,', !WI! IIIII/k
~ ,"up buttermilk "heml UJIII,\! dri,-'! "('rill 11!"ft'. "/111' I"II)'/ry <IIul (Imn
~ cup mayonnelse .In' t'Ssn/lr,I/IJUI, if)'l'" I'n:fcr. I~'" f.1II sU/I,.mlll( 1~lsil
6 tablespoOns sour c rellm '" tliU(." ,I"" I"rr".~,m
IlIblespOOn mInced shallot Or red onion
tllblupoon minced Iresh pllisley ~ cup buttermilk
Illbiespoon minced fresh cilantro or dill ~ cup m~vonnalle

911 ,lIe cloye, minced ~ cup minced f resh par slev

I ••spoon Iresh lemon Juice •
Yo
tablespoons sour cream

11.
Pinch luge.
t . .spoon silil
, cup minced fresh chives
tablespoons m inced fresh tarragon
14 teaspoon pepper 1 t~blespoon f resh lemon juice
garlic clove, m inced
W Ill';k ,II! uf the 11I!:redl.'1U~ to~.·d1t"r 111 3 bowl ~ teal poon Sli lt
1111111 ~I]IOUlh, Thl' dresslIIg, cOVl' red. 011 bl' ~ teaspoon pepper
n:fngcr,ue:d for up (0 4 d,ly~; w h i~k ro re:rombilll'
hdllTe: u~m~. Proft~~~ all of (hc lll~re:dll'lI[) togl'rha !II :l
blcnde:r Of food pro('e:~,or untl! ~1110oth, ~hom
VAlUATION 20 ~ ... conds. The un'~sl n g, (ovc:re:d, nil b ... rt."fng-
LOWFAT RANCH DRESSING (.".J(l,d for tip to 2 dJy~; w ilisk to recombme
'I i> r.>"'pt'llJ,II., Jilr II,., "'>,if.rI <ll1I1/.II',f." J "b,IrIWillll$, before llsmg.
u,.,f,lImd .1 UI'f'SS"f)' I" i,Uff'<IS{' IIII' <I"h""" o{ Inl/;>II
.l'ml' <III.! IIi'PI'rr. [)" 11<'1 U$f """/;" ""'rlllll/,1isl'; ,,~ V... RIAfiON

jl'/I\Ir is nw,/r h .., ,WIT'. LOWFAT GREEN GODDESS DRESSING

U\e nonfat bUnCrt111!k. nonfar sour cream. Us... 11011(11 buttnnulJ." , nOnlJt 'OOlIr ('n'a111. Jnd
dlld lowfat 1lI~)'OIIllJI$"', In('!'eaSt.' til<' ,1Il10Unr of lo\\'fal marOIlIl.II'>1.' ,md inr n"I~ (he: lo:111on JUice
1... 111011 JUlCl' ro 2 t:lbk~poolls and th ... IX'PP(,f to 10 2 tabk""1)(){)11S.
11: r....1Spoon.

Tasting: BrIng Out the H ellma nn 's

\VllI!t, h0111enl.1de: ll1ayOllnll,l' is a delicio us addition to >;J11dwichl~ and 'abels, 1I1.my (ooks pn:fn Ihe
('0111·... 11Ie:IK... , ro ~a)' lIo rh1l1g of Ih.· S;lf.'IY. of c011l1lwrcial bran d~ 1ll.lck wlthoUI r~\\ l'!!-!,."'_ Bur could .1
fOl11ll1crclal ll1ayon n .l l~l' march Illl' fbvor and tl'xwn' of home:lllad ...?
At til<' m:lrke:L I\<, found tha t t\\O brands dOI111113Il' thl' mayo marh·!: 11<-11111:1111)\ (al,o knOll 11 .1';
Bc\t Food~ 111 ~11Ie: parts of rhe cOllntry) ,lnd Kr.tft. Alon!: wnh til<'q' two. I,'l' t,t'fl·d \ix odll'r popubr
br.l1ld, of 111.1)·011l1.11$e:.
I he t.ISteN were 1I 11,1II11l101l' m ,.'k'cllng Helhnalln's Real Mayolll Hlise,
the: crl·amll'sr of rhe: group. as th.'ir fiNI ('holce:. With ,m ",xCl'lkm b.d.m(e: of
fbl·ON. I1lJIlY r.l\te:n fl·1t If \\.I~ as good. If lIot Iwttc:r. thall l110sr hOIlll'1l1.ld ...
111.lrOI1lMI ..... rUllsl11llg be h md I l elhn:lIll1'~ \\';IS Ihe: Il'" (n:aUl), and ll~~ f1.lvorful
Kr,\fl Rl'J! Mayoll na;s ....
And \-JUI about thl' 10wfJt 11l.1)'O m lai<l~ OU! thcrr? H e:llm.mll·s Ll!(hl (\\1111
4.5 grams of fat pcr t.lbk'poon) \\';IS Ihe: IlJnd,-dowll WlilIll'r 111 tim (:at ... gory.
)jUt I kilman 's has another. t"WIl Jightt"r mayo. call1'd l-kIl1ll31l\ R ed uct"d F;\I
(o nl) 2 J:r.lIll' of (n pcr t.lbk·spooll). \V... compJn'd Iht'S<: two ~ldt"-b)'-'ld(' III
J dip. 'I'rcad Oil brl'Jd, .II1U on tl1<'1r 0\\ n. Th., foncluslOn? 1-I ... 1I111.1I111·S light l~
Ollr ChOKl' for <prcadmg on a sandWICh. l'Sp..·Clally whe:n you'n: u\mg J 1I10.:I<-lol
amount. but m rrcip.'< wh ... n: slgmfic~1lI amounts of tlI,l)'O an' CJlkd for (a nd ('-11
!(ram~ In' J COllccrll), Hdhnall1) 's R~'dun'd Far Ma),olUlJ iSt.' I~ your hl"l b.,,'1
NONFAT ROASTED 2, Carcfilily open Just till' rop of the foil 10 l'xpo"e
GARLIC DRESSING till' ~rlic and continue 10 I1Xlsr until tilt' garhc I,
"' ... KES llboul 1\1 cups soli ,md ~,'oldl'n brown, about 20 iIllJ1illl"S 1011~cr.
PRE P TI M E: 10 mmutes Allow thl' ru;l~tl'd Wlrhc 10 cool for 20 nllllutl....
TOTAL Tl foI£ ; 2 hours ('n<ludes 1 hour 25 mmutes n.:wrvmg allY JILin... 111 the fOIl pKkl·!.
rOi!lst;ng .snd coohng lIme)
3 , Following tilt' photo 011 page 655. '(IUl'l'Zl' the'
'/i, k,'('/, I/Iis r/'fljll' II,"![,II. IIOf' a/ri'ml (Jur 11$11,,1 INiI· gaThe from tilt' , k, II1~ . I'llrc., till' j;.1Tlic, rl'«'f\'l·d
lIiqI/I'.f." r'Mslm.~ .I~Mlir, "'flil/rilll! IIII' ,.il 11'1' 1),l'im/ly g;lrhc JIl1Cl'~, Yo te ,l ~pOOIl "Lit. and the TCnl:llIllll);
11.</' 1I'1f11 ull/n ingn..'<ill'ms togetlwr III a blender (or food pro-

, ct"<;<or) until duck :Iud <mooth, about I IllIIllLl."

, 1'' ''98 garlic head s
tablesp oons wale,
TIlt' drl"~lIlg. cQ\','rcd, can lx, refrtger.m'd for lip
to 4 day,: bring to room telllpt'r.ltun: and II hl'l..
Sa lt vIgorously 10 n.:comhme beforl' usin~,

,
~ cu p low-sod ium ch icken bro th

, IlIb tesp oons eld e r yi n_gil'

Testing: Tlilke Your Sliliad for a Spin
, ta b lesp oons D ilon mu sl llrd

, ta blespoon s ho ne y
teas poo ns minced fresh thyme o.
TIll' only Ihmg mon: ("T1I1cal to 11lJklllg a Ilre,1I
<ahd Ihan crisp. fn:<I1 gr.'ellS I~ dean, dry gn.:el1~.
Y, t easpoon dried A ,1bd 'p"uwr 1< ~ mIL'1. hI our que st for the
y, t eas poo n pepper pl'nCC! ~abd <pllllll'r. Wl' t<:<led CI~llI ditrl'n'111
brands in <eare h of olle liI;n did Ihe b...<! job dry-
1. A(~u)t all on'n rack to the uppcr-ulIddk po~i­ my 1cttuc." \IJ~ both ,'a,), and comfo rt,lb1c to 11'<',
flon and hC:JI the oven to 400 degrees. FoJl()wing and \\"dS 'IIIrd)'. Wl' ended up Wllh a [\\,0-\\';1)' ILl'
1110:' plimo\ 011 p~gt.' 655. Cut \Ii 11Ich ofT thl' top of b..:twn·!l SPlI1 IWTS l1ude by Zyliss, lefl (S24.95),
':Jrh g:.rltc Iwad to ~'XPOSl' IllI.' top~ of thl' dm'l"l. and OXO Good G rips, TIght (524.95), BOth
~l'1 111(' (prllc lwads cut-<ldc up on .• <Inall dll~l'1 excdkd at drYlIlg gr('("1lS ~nd had bowls with
of aluminum toil and spnn kle II u h the \\JICr ,olid bottoms. wllLch i< necessary for II';IShlll~
,md a pmt h of'll1. Catha thl' fOIl up around tilt' ,null ~l11ountS of grc.'ns dlrcClly ill th .· bowl. rhe
j.;Jrli( !1~htly 10 form a p,lcket, pi.lCl· II dlTl:nly Zyli"S has a wp-lUount<'d plIll cord IlICCh,lIlL'llI
on till' OWII ra,k. and roa~1 for 45 II I1IlUI.·~. and fimdlcd Ill<' I.I,k n0I111l1aliy (.l<ter, Willie
tll<' OXO h,l~ .1 I1IMt' crgon0l1llC IOp-moumed
pLllllp I..nob that locks into plJcc for ca~y Storage
Tasting : PreplIckl!lged S.. lad Green s and .1 nOIl-, k,id botlom Ihat II'C fiml a hl~ pillS ,
'1 h~~c da}.... .'wry '"pCrTllarkcl prodUCl' ~c­
lion has J rc:frig('r.ltof cas,' chock fu ll of lu~ of
prc\\'Jdlcd IClfy gn·C'lls. frolll fancy I1I1:'(l·d b.lby
~n'<'n< to I'n'cul coksbw~. \'(/to ~o;!thcn'd doz("rls
of th"1Il from local ,uperlll:lrketS 10 cvaluate
II IWlher Ihl'), Ilert' worthy of ollr s,lbd bowl..
\111111111""""
\Vhll., w;: wer;: II1mglll'd by till' conl'c- \ 111111111111UI11
I1Icn(.' thell' p:lcbgl'S olTered, we found th:n Iltlllll1J1Jf11
Ih':'n' 1\l'T,' only ~ sdcct fl'\\' br;md, th.1I we
could rl'co mnll'nd with confidl'nn' . R ead y POle
O rg lllli e OIT.,TS a \"lrll't)' ofp:lcbged grcell~ Ihal
pfI)wd <upc nor 10 all other pn:pack,:lged greens,
Iluh tilt' t'XCCpUOII of Il liTe P acifi c C er t ified
O rga nic gn'ellS. which Wl' also r("COIllIll("nd but
"Inch an: harder to lind.
Allother lesson we 1camed lidS Ihal II Pl)'S 10
tTlI<t your 0\1 n Judh'lllem r.lIhcr Ihan the <<!II-by
d.lI., \\lwlI 11 coml'S to frc<llII'''''s. For till' f~ h ­
c''\{ ~n:<'I1<, only c.u..cul \,I~ u al lIl"pl'cllon of Ihe
good, II III do.

T H E A M ER I CA' S T EST K I TC H E N F A M I LY COO KB OOK

!j(J t :}W.dtctl S ip : REDU C E YOUR JUICE
W~ntjng to silcrl flce calories, but not flavo r o r
texture, we ~dopted ~ technique often used by
sp~ che fs In which the viscous quality of oil is
duplicated by us ing reduced fru it juIce syrup or
routed g~ rllc puree. Th e ruulting dressIngs are full
bodied " nd live ly enough to mimic tull-fat dressings
but wit hou t the c hemicals o r emulsifiers often used
In commercial lowf~t vers ions. Oon't be put off by
the long 10,,1 limes of the se recipes -most of It 15
un~ltended ro~sllng. simme ring, o r cooling time.
Tasting : Do n 't Brelk the Bank o n Balsa m ic
1 hos~ who ilke b~lsa11llcvmq;lr 1\l;IY \\'Olld~'r
\1 h)' II \'ari,'~ ~o much U1 prle,'. Thefl~ J f,' SOIl1~
b;llsJ11lK VI1K'~I" you eJ Il buy fo r S2.')<). Wllll~
mhl'" Illld~~ (h~ S3()O mar k .md tout :m ~'"t~lI­
,iw .I~m).: process all rl chOice 1(;lhan g l':l pcs. 13m
In' IWI\' fur10US \\' 1 ll"lh~'r our local ;;up<·nllar!..l·t
shclws com,Hlled :111 m~Xp('n'IW bottle of \'in-
l.'~lr wllh ,Ill 11K' n eh ibvor ~ml SW~l'I-sour tang;
W~ ex p ect from h.lb_UlIll". Afl~r t.ISli n g; :1 large
grou p of vU1~~r;. ;111 tmdl'r 15 <'Mh. we tQund
th.ll II h en 11 coml~ to mex:p':lIsiVt" vUll'gar liS tIll'
mgn:diems, lIot ag:l.', dlJI llIal;., a bt·ttef vinegar.
The kL')' \'-J~ to a\'OId :my vim'f:.1r tha t contli nl.'d
lIMed rolor; or \\\,'ctelll'l'S, T,lst,-" fI.:J~ct ed ~ll
thc viucgaf5 that cOIl1J lIIed c.lr.llllcl color or
cJramd Oa\'or, d('SCribing them as " u niml'rcst-
m~" or ()wriy ",our." HapPily, w(' found sc:l't-ral
VHll'g.al" II 11110111 Jnr adlhtiw~, l'Kh of II hlCh I~
prI(l'd under S I2 a bonle. Our top IWO choin"
,Ire 365 Ever y Day Value Balsa mi c Vinegar,
left, (th,' hou~ br.Uld of lIlt' Whole Foods supe r-
m,lrket cham) and Mas§e rie di San t 'Eramo
Balsa mic V in egar , rI~ht.
LOW FAT ORANGE-LIME
DRESSING
M"I( ES "bout I cup
PREP TIME: 10 m".. utIJ
TOTAL TIME: I hour (Includes 4S mInutes sImmering
aond coohno l ,me)
.4/11"'tI.~" fn-j!.-Sl/lU'f':::tll 1''''lt\!(' JIII<"t u111 !.ISle /!NI.
dll)' SI,,,,.-/oc,,~~/1I 1I"III.\'t' Jlli(e u,1I uwk htrr. 1;, <11\';11
'1f.f',IIW1, III<I/..'(' SIIft' II' "drm.' lire .'r,m~.... JU;{£' 1/1 II
IItmn,'II(/rI1(' SIili"less ,,...rl 1"111.
2 c ups 0 lao nge juice (s •• not. abov.)
l tablIJpoons f.es h lime Julc.
2 I~blespoon ' IlI t'o\II-vl.gln olive 011
I~blespoon hon.y
I~blespoon mlnc.d shallo l
y. lelJpoon sai l
Y. teas poon pe ppe'
1, Simmer til<' Or.U1!;C JIIICl' m.1 Sl1l,lU"meq)an owr
med IUm hl'31 until ~hg;htly IhlCh-ucd ,1I1d red\lc~d
to Y.o l'UP, aoom 30 nmlll1<~. Tr.msfer to l ,null
bowl Jnd rcfTl!;'·r.J(~ Illllll cool. ;}bom 15 Illinutl~.
2. Sh.lh' the dulled, thlrkl;'lIl'll JIlICl' w llh the
n:m,l111111g lllb'T!,.'dl<·lItS III a Jar with a u¢lI-fimng:
hd until rombmed,T hc dT!,~~Sll lg fan be re&i~"-T.lt<'ll
for up to 4 days: bnng 10 room [l;'llIlX'r.ilUn:. th~n
shah' \oib'Orously 10 r«ombllK' !x·fore usuig.
LOW FAT CRANBERRY-
BALSAMIC DRESSING
M"I(ES lIboull CUI)
PIlEP TIME 10 mInutes
TOT"l TIME': 1 hour (mc!udl!s 45 mlnules Slmmerm9
and coolong tIme)
-Ii, d1~,id .~ff.ll,n\ll). "',Ikr .'Uf(· '" f(''/U(t I/w tr<mlwrrr
jm(c !II II 'lI>nll'lrtln~' SlI/mll'5S Sled 1,,/11
2 cups cranb.rry lu lc.
l tllble.pOOnJ balsamic: vlnega.
2 tl bl.spoo ns ex tra-vi rgin ollv. 011
1 taobleJpoon mln c. d I haollot
"",poon minced f.esh th yme o.
Yo teaspoon d . led
~ g~rllc clov., mlnc:.d
~ teas poon ' alt
~ t."spoon pepper
1. Simml.'f IIll' l-rJlIhc.'rry Juiu' III a ~mall ~,lIIn.'­
pan On'r 1I1<'dHil1I heJI until dl~htl) t1ud;.,-J\,'d
,lIld reducl'd w.y" Clip. ~hout 3() mllllltl'S.Tr.U1sfe r
 !O J ~m.l!I Ixnl I Jnd ~frigl· r.J tt" unlll cool. Joom
IS 1l1in Ul l'~_
2. ~hJh' liw dllll~-d, Ihid.. l·ut"d JUlCt" wuh tilt"
l\'nl,l ll nn~ IIlgn'd i.·ms in l JJr wuh J uglu.firu ng
lid uIIIII comhml'(I.T Ill' dn'S>in).; C,lIl I,.. ~fn).;.·!';ll.'d
lor up !() 4 d~Y': brtllg to room tt" rn pl'r.ll un',
"h~lkt" vil-:orQu,ly 10 ~co!11bllw iX"loTl.' \I'lI1~,
TOSS ING A ND DRESSIN G GREEN S
I . Mellsu.1t tIM g.eens by loosely PllCk,ng I~m Into II
l¥ge mNSU.""" CUP. Fo. a Side salad, ptlln on llbout
2 C\.CK 01' !jI.IlltnS 011<' se ...."19
1, Gently tear the g.ftns ,nto bole·.,zed PtKItS w,th )100'
hllnds Don'1 uSfl II """"10 cuI them. lIS ,t w,n cause bru,s'
ono II1'I<I (I'KoIO<'IIIoOI'I,
J, Just ~Ior. (I'ess"'9 the salad, g,~e tIM fill II C!U,~k
shake (or re·wn,sk) 10 ""su.e tMI the d .....,ng ,.Iul'y
comb,,,.., To pre~enl ove.dressed g.etm •. add In. (I,ess'
Ing ,n smlll1 Il'I("rement. as you toss the ..llId II you lice,·
denlally overdress your salad, ildd an exl." hllnd'ul or two
of g,eer'!S unt,1 the P,oporl,on 'S light
THE A MERICA' S TEST KITCHEN FAMILY COOKBOOK
GARLIC CROUTONS
MAKE S 4 (uPS
PREP TIME! 10 m,nutes
TOr... l TIME! 4S monutH (,ncludes 20 minutes
bak,ng I,me)
tl1l'rl X".,rI)' ,m)' /),/". ,rr Ion',rd !I1/1I1",L~' t/«nll (I"<lU/o",•. Ik
(,rn:firl, 11"1I ~ 'r'l'r, 11'1,('11 lI.j,(~ dis/illrt/), ./I"rwrrl bf('"ds
surh I'S/JllIlIll('fllld.:r/, r)'I', <11/11 $Ollrrioll,I.!/I-I/II·ir SI',,",~
I<I$I('S m(1!11I 11011 IIwl' ",# ;" some of IIr,· lII.i",i,1/I.',
EMir ,f,hr,,' n'(i/II') 111<1/':.'5 '1Jo1.(~h j." ,/I /1',/$/ /II~'
1- I" J'I/II"fI ),11,111.< m,d ,m)' lifi,.r~TS 11;/1 kl'('I' III /111
'""',~h/ ("rll,lilla I'r z'I'IKr./, .../': /"'Ji.r." alx>ru 1 trw/.:,
3 l abllSpoons olive 011
2 gllrHc ClOVIS, minced
~ leaspoon 51111
.. CUpl ( ~"nch) bread cu bel
Adj u" :111 0\,1:11 rack 10 Ihe celll.:r po\Hlon ,111<1
hc~' t h l' OW I1 10 J5( I dc'Wel:s. Wh Isk Iht" OIl, t,t:lrlic.
and SolI! to~l'lh('r i ll a lar~l' bowl. Add Iht" bre~d
cubl'S ~Ild 10<;, ullul Ihoroughly coal~·d. Spread
rhe bn'ad 01l!0 J b.lklllg ,hcel and bJk.· IIIml
goldt"11 brown, 20 10 25 1ll1llUll,,<;.Allow till' crou·
rOils 10 cool 10 10011\ IC lnpl'r.JIUTl' befon: ~.'T\'1I1~,
VARIATIONS
CHILI CROUTON S
\Vlll'ik I tl'a'pOOIl chIli powd.'r, Yo It"aspoon pcp-
Ill'r, an d \I\, I<'Jspoon {'J~'t"1II1t" pt" ppl'r imo I ll., or!
with Iltt" Io:'lrhr Jlld <-lit.
SPICED CROUTONS
011111 Iht" ~lrhc. W h "k Y, (e;\Spoon CU 1I1111, ~ Il'a·
spoon co r r,lIukr, Yo te•• 'pOOIl p.. pnb ..md ~ tea-
spoon c.Iyt'I1I1l' ]ll'pper mlo tilt· 011 with Ihe ...-aIL
gut XikA':1I fiip: CREA.TIVE CROUTONS
Ho m emade croutons U'ste fllr super io r to any you
(lin purchase at th e supermarke t and they are an
easy way to 8dd lIa~or lind texture to any salad.
We found Ihal you ( ould make good croU l on s
from nea.' y any type o f brelld , 'rom stil le p ieces o f
baguette to the end sikes o f a ""I'Idwich 101lf. After
tasting c. outons made many differen t Wllys, we
de termined thlll good croulon. ' ollow these bask
rules: (1 ) The bread mu st be CUI il'lto Ul'lilorm pieces
(about ' ;'Inc h cubel); (2) The cubes must be lossed
with olive 011 that hilS been laced with garlk, sp ic es ,
or herbs; /tnd (3) The brelld pieces mu st be baked
i n a 3S0· degree oven unlil golden. We tried making
(routons with melted butter, vegetable oil, olive 011 .
and ext.a·vi.g in oll~e 011, "I'Id, 11'1 gene.al. preferred
Ihe flavor of crouton s made with neutral· t astl ng
regulllr Olive 011.
HERSE D CROUTO NS
Wlu,k Y. to:~'POOll \X'l'rH:r, 2 tl',l~poon~ 1I1lllCl'd
fn",il ro'<l'rn.u·y or 11: to:a_pootl dTlo:d . and 2 tl'l-
spoon, IlIL1ln:d fn~h Ihyull". ~I!.'t",or dill o r V. I<:J-
'poon <lnl'd, 11110 Ih t" 011 w ilh Ih.' );:trlic and i.oll1.

PARMESAN CROUTONS
I! ICn'J\C lil.' l\l\OILut of 011 10 (, t.lbk"Spoons aud
I"''' I llip grJled I'Jrl1lloqn ch ...,S<" wilh thl' OIl.
garlu:, \;lit. and b~Jd clllx... beton' babn);.

CAESAR SALAD
SERVES 6 to 8
PQEP TI M E: 20 mInutes plus tIme to make t he croutons

1',!nIlI'MII d,rt,S!' Ij " 11/ ,1111 11I.I;fl'<liml ill 11Ii, Mimi, Sd

1>(' SIIIt' /,' H,r ,1111/W' I/;( I\ mll/.~'m,,'- RI).~;lm(l mill g lint'
;1 )"mrsrif. Sill(/, ,Ii,s d,cs>m.~ '$ St'II.II'IJifr,I, mild "lilt·
I,d (," 1',"11 , \~(""IrI,' "II). ,"IIIi,-r '/"m I'XIIlH 'i~il/ "iii"
tI",lIwbll~'II,

DRESSI NG
~ cu p g ra tad Parmeu n c heese
~ cu p bu ttarmllk
3 ta b lespo o ns fresh l emo n Juice
6 anchovy tII letl. rinsed and patt ed d ry til\' chIcken and coo[." unlll hgllll)' goldo:n brO\\ll
2 teasp oons W o rcas t ersh lra 011 thc first side, aholll 5 mlll Ui l'S. r hp till'
2 taasp oons Ollon mu st ard chKkcn O\"l'r. covcr..lIld conwlu<' to coo[." Ulltll
2 garlic cloves, m ince d II I~ no long'" plllk III till" n'nh,'r, aboul ;; 111111-
11: teaspoon .alt utI'S long,'r. TrJmfcr Ill.' dlld,cn to 1 pIJt(, alld
11: t easpoon pap pa r n' ii-I!.'t'rJtl' unlll chlill'd (,.bout Jfl nllnllt ....). ~hcc
11: cup olive 011 dlc chICh'1I cro~~W\\l' IIlto \I'-III~h-t1Il('k p,en'"
Jnd tO~5 with Yo cup of t he drcssmg. ArrJllgl· Ihl'
SALAD d u c[.",'11 owr thl' <;;Ibd bl'fore ~n.·lll];.
1 romaine lenuca hearts, to rn Int o
b it e-sized p lecas SNt J(itdta, S ip: H O LD TH E E G G S!
2 o unca, Parm esa n cheese, graled (1 cup)
The classic p reparation for the dressing for Caesar
reci p e Garlic Crout o ns (p age S8 )
5111ad Includes raw egg yolks, While we are crazy
abou t Caesar salad, we are wary of Ihe potential
Uknd all of thl' dn:"m~ m~'l'd ll" IllS l'XCo:pl tho: health risks aSSOCiated with USing raw eggs. We
011 111 J bk-Il,k r (or a food p ro{"l'~,or) 0 11 hl];h t ried, the refore, several subs t itu t es for the eggs.
~ po:o: d Ulltll ~lIIoolh . ~( r.I PIl1]; dow n tlw "dl'~ as
Including sour cream, mayonnaise, and tofu. which
IlCl'de,l ..lhOUI 3() ,o:con,I~. W nh ti l<' mocor r UII-
gave t he dressing Its customary consistency but
Illllg..nld elll' 011,11 J 'tl';ldy ~t""".III1 .TO'\~ 11ll' saLld deadened the lively flavor5. We finally settled on
1Il):I"I.'dll'/U' \\ It II ,Ibout Y. Clip or th ... dTl'S"ng.
buttermilk, which added a pleasant t ang to t he
~<'rw, I'~S>Ill": tho: O:XIr;. drl...sm~ s'·par.ncly.
overall flavo, and an almost Identical egg-yolky
rlchnen. Pureeing the Ingredients together In a
VARIATI O N
blender or food proclSsor Is the best way to achieve
CAESAR SALAD WI TH SAUTEED CHICKE N
the traditional thick, creamy texture. Any leftover
SERVES 4
drening can be stored In the refrigerator for up to
s.cJ~OIl I \os, p'ollllds bolldl"~' sklnl<"Ss ChlCh'1I 4 days and would be II great mid-week pick-me-up
bn:a,t, WillI u ll Jnd \><:p!'<'r. 11,'at I tabl<'SpoolI If used to dress a few of the Teu Kitchen's Favorite
w~etJbl ... 011 III a 12-111Ch lIonstlck ~ klllcI owr
Salad Combinations (see page 60)_
1II,'(lIulII hCJt Ulltli ~hllllllll'rlll!:. C~n:rully add

Sala d s
gfu, g ""t Jlitdtcn'. JartIJJIit£ GREEN LEAF LETTUCE, BEETS, GOAT
CHEESE, AND WALNUTS
SALAD COMBINATIONS
small head green le<'ll lettuce
(is-ounce) can beeh, draln.ed and cut ,nto
medoum Chunks
~ cup walnuts, to.'lsted (see page 181)
~ CUD Basic Vinaigrette 0' BalsamiC
Vinaigrette (page 51)
3 ounces go.'lt cheese, crumbled (v. CUD)
ROMAINE LETTUCE, ROASTED REO
PEPPERS, AND BLACK BEANS

head , omalne lettuce

1 (ISS-ounce) can black bellns, rinsed
~ (8-ounce) jar roasted red Deppers,
ronsed and cut Into j.S-inch-wlde striDs
Yo CUD Ranch DreSSing (Dage 55)
2 ripe avocados, pi tt ed lind cut Int o
j.S-inch Dieces (see page 38)
2 CUDS Chili Croutons (DlI!IIe 58)
T0I11~10l'~ al1(1 cucumlX'r (yawn!) :m.' obvIOUS addl-
oon~ 10 .my Ira/)' s,lbd. hilt if you open [Ill" fndb'C SPINACH, WHITE BEANS, AND REO
or kitchen c:,bllwi. )OU pl'Ooobly have [h.' m ... kmgs PEPPER
of ... mon: exmmj; \.11.1.1. UI"I.'ak 0111 of the s,lLid dol-
drtum w ith Ih<~ 1:<15)' combin,lt101l'i. \VhL"ll I1IJking 2 (S-ounce) bags baby SDonach
Iht'St' Qbd~. Pn.·flll\.· all [h.' m~T\'(IH:ms. thell lOSS th.' (15.S-ounce) can white beans, rInsed
1l1JIIl mgn'{lil'lHl ;lIId k,t{IlCt-<i \\ith th.' dn-ssmg.Add red bell pepper, stemmed, seeded,
~ro\llOI1~. cmmbll·d bacon, J\1Xado. Jlld dl<'t~ !;\sL and chopped medium
All of dl(.~ .... b,1 cOll1hm.mon~ ....·0\· 4 10 6. Yo cup Tomato-BaSil Vln,ugrette
(P<'ge 53)
2 cups Parmesan Croutons (page 59)
WATERCRESS, BLUE CHEESe, PEARS, AND
TOASTED WALNUTS BIBB LETTUCE, ENDIVE, AND CUCUMBER

3 btlnches watercress I head Bibb lettuce

head end,ve, root ends trimmed and leaves 2 heads endive, ,oot ends trimmed and
sliced crosswIse l? Inch th,ck leaves sliced crosswise 11 Inch thick
2 pears, cored and shced thin large cucumber, peeled, halved, seeded,
Y.r cup walnuts, t~sted (see page 181) and sliced Yo Inch thick (see page 108)
Y.r cup Basic Vinl:\igrette (page 51) pint graDe o. cherry tomatoes, halved
3 ounces blue cheese, crumbled ('/. cup) V. cup Thousand Island Dressil'\<il
(page 53)
BIBB LETTUCE, GREEN APPLES, AND
CHEDDAR ROMAINE LETTUCE, CHICKPEAS,
AND FETA
I head Bibb lettuce
2 Granny Smith lIpples, peeled, cored, and 2 romaine lettuce hearts
cut Into ~' Inch pieces head rad,cchlO, Quartered, cored,
~ cup BaSIC V'OIligrette (lUIge 51) and sliced t h in
4 ounces shar D cheddar cheese, cut Into (lS.5-oonce) can chickpeas, ronsed
~-Inch Dleces (1 CUD) 11 cup Balsamic Von,lIg,ette (pag.e 51)
~ CUD dried cranbemes 3 ounces feta cheese, crumbled (Yo CUD)

THE AMERICA' S TEST I(ITCHEN FAMILY COOl(8001(

ARUGUlA , GRAPEFRUIT, AND FETA
2 bur>ehes arvgula
red grapefrull . peeled Wllh a knIfe.
seclooned, and cut Into I-Inch PIeces
2 tllbiesPOO/l$ chopped fresh mInt or basIl
Yt cup Lemon,SMllot Vm,lIgrette
(page 52)
l ounces feta cheese. crumbled (y.
ROMAINE LETTUCE , ARTICHOKE HEARTS,
AND A51AGO
RED lEAF LETTUCE, RADISHES, AND
JICAMA
I small head red leaf lettuce
2 oranges. peeled WIth II knIfe, SectIOned, and
cu i Into I-lOCh PteCes
6 radIsheS. l\alved and ~"ed th,n
small Jicama, pooled and cut Into
cup) loS-inch pieces
l1 cup Orange-Sesame VInaIgrette
(page 52)
2 cups SpICed Crou l ons (page 58)

nead romalroe lett uce MESCLUN , GOAT CHEESE, AND ALMONDS

(14'ounce) can artichoke hearts. drained
and each h~ rt cut into 6 wedges 2 (4-ounce) bags mescluro
Yo cup Creamy Garlic DreSSing !4 cup sliced almonds. toasted
(page 54 ) l1 cup Raspberry VInaIgrette (oage 51)
3 ounces ASlago cheese. g rat ed (1l1cups) 4 ounces goat cheese. crumbled (I cup)
2 cups Herbed Croutons (page 59)
STORING YOUR GREENS
BIBB LETTUCE, CHERRY TOMATOES, unwashed g,. .os sholJld be rel"~ratl(j 10 a plastIC ba.g
AND BACON wllh lhe rubber blood 01' twbt II. re~ ConSlnCliOo
erocourages >O\llrog Oroc. wasMd. tM gr..05 lhoukl bI>
head BIbb lettuce stored in ona 01 two ways
Pint grape o r cherry tomatoes. haJved
Yo cup Creamy GarlIC DreSSing or Blue
Cheese DressIng (page 54 )
8 ouoces bacon (8 sl"es). fried CriSP and
crumbled
2 rIpe avocados, PI tted and cut Into J4..ll'ICh
PIeceS (see page 38)

ARUGUlA, SHAVED FENNEL, AND

PARMESAN

2 bunches arugula g.-. "....

.... To Sl~ deUc.. " an amPly salad SPnne<' Wllh
2 bulbs fennel, tops d Iscarded. bulb ,,,.ad
p.'Ipet 10'lI'$'l0. Layer the greens InIO the bowl. cove..rog
eac:I1 layer wllh add;tlOOall~S. lind refroge<ate. Ore<!tls
halved. cored, and sliced thin
stored 10 111.. ma",- should keep tor !II '-ast 2 daY5.
!4 cup l emon-Shallot VinaIgrette
(page 52)
ounce Parmesan Cheese. shaved into
SI"PS WI th a veget able peeler (l1 cup)

MESCLUN, CARROTS, AND ALFALFA

SPROUTS

2 (4'ounce) bags mesclun

2 carrots, pooled and shredded
I CUP alfalfa sprouls
l1 Cup BaSIC VifUlIgrette (page 51) L To $\01. _U..doer g<Hf'IS. loosely roll tM lNoteS ~ ~
l1 cup raIsins loweis. u'len seaI.o .. l'pper·loc~ bag and .. frog4'l'ate
~ cup sunflower seeds Gte.ns stored If! mil mann.. should keep for uP to 1 weeI<.
SALAD GREENS 101

\Vich.1 WI(k- array o f gn.',,:Il'; to ChOCl"l' from at Ihe supl.'nlurh'l Ih~'SI.· (b y'" II call 'OII1CIlTl1es be hard to tdl!lll"
drtJi:n.·IKC 00\\'\.'('11 a lwad of t'SCJroi(' and g~·n ll·J( k t tll("c. TIIIS chan I~ dl'SI~ll'd to hdp you id l·nnt)· SIX'ofic
\";Im'lll'" and also md udl"'i Yields for aVl'rJ':"'-~IZC Iwads and bril>f tb\'OT prolik.... No m:lIti.'r wlur t)lJol' of ~n·l·tl~
yuu hll)'. IIlJ kl: ~lIn' to S1.:1... ct the fl'l.'S hl'St Oll{"\ p()';Slblc and aVOId any Ih.1I .111.' w,ltl'd, bnliSl.'d. o r d l<;('olo,,-'.;I.

TYPE / DESC R IPTIOIII VIUD SERVING SUGGESTIONS

ARUGULA (also called Rocket or 5 -oun(:e bag Serve alone for a fUII-
ROQuette) (8 (:ups) flavored salad: or add to
Delkate d ....k green leaves with a pep- romaine, Bibb, or Boston
pery bite: sold In bunches, usually with 6-ounce lettuces to give a spicy
roots auached, or prewlIshed in cello- bunch punch: lor a dasslc salad,
bags; arugulll bruins easily lind can be (4 cups) combine wilh Belgian
very sandy. so wash thoroughly In sev- endive and radi cchio.
eral change s of waleI' before using.

BELGI AN ENDIVE l-ounce head Add 10 Bibb, Boslon, and

Small, compad head of Il rm white or (1~ (:ups looseleaf lettuces and
pale yellOW leav": should be com- sliced) watercress: combine with
pletely smoot h and blemish 'ree: diced IIppln. blue cheese.
slightly bitter flavor lind c risp le" ture : lind wllinuts; use whole
one 0' the few sailld greens we rou - leaves In pla(:e 01 crackers
t inely cut rather thlln lear; remove with d ips and f lavorful soft
whole leaves from the helld lind slice cheeses.
c.o$$wlse InlO blte-SI:led piece s.

BIBB LETTUCE
Small, compac t heads: pille to medium
S-ounce head
(8 cups)
Combine with Boston or
looseleallellu(:ls, romlllne,
...J
green: soft, buttery outer leaves: Inner walercress, endive: great
leaves hllve surprising crunch and a tossed with fresh herbs
sweel, mild IIl1vor. (whole parsley leaves.
chives, and dill).

BOSTON L ETTUCE S-ounce helld Combine wIth Bibb lettuce,

Loose fluffy head, ranging in color (6 cups) bllby spinach, watercress,
from pale green to red-tipped: similar endive, or romaine; terrifiC
in te"ture lind flavor to Bibb lettuce, lIS a bed for seafood slIlad,
but with soller lellves. Chicken salad, or tuna
salad.

C A BB AGE (G reen o r Red) 2-pound Shred and lOSS raw with

Very tighl head 0 ' smooth firm leaves: head romaine or looselea f
very crisp texture: mild mustard flavor. (12 to 14 cups) lettuces lor visual lind
leklural accenl: use l or
coleslaw either solo or In
comblnation_

N APA CAB B AGE (alSO called IS-ounce Shred and lOSS raw with
Chon,se Cabbllge) head roma ine, watercre$$, o r
Pale yellow o r light green c rinkled (11 cups) loose leaf leUuces: use
leaves: mild and refre shIng Ilavor and
crunCh, sweeter lind more tender than
shredded leaves In place of
traditional greens In Asian
.J
green or red cabbage. 'lilads and in pla(:l 01 trll-
dilional cabbage for slaws.

THE AMERICA'S TEST KITCHEN FAMILV COOKBOOK

TYPE / DESCRIPTION
SAVOY CABBAGE
l oose head of crinkled leaves that
vary from pale 10 dark green: less
assertive In f lavor than green lind
red cllbbage.
CHICORY (also called Curly
Endive)
Loose, fea th ery h ead of bright
'ilreen, bitter leave s: texture is
somewhat chewy.
ESCAROLE
A k ind of chicory w ith tough. dark
green leaves and a mildly bitter fla ·
vor : inner leaves are slightly milder.
FRISEE
A kind of chicory: milder In flavor
thlln other chico ries, but with simi·
lar feathery leaves: pale 'ilreen to
white In color,
ICEBERG
A large, round, tightly packed head
o f pale green lellves; ve ry crisp and
crunchy wi th minimal flavor.
LOOSELEAF LETTUCES
(.p..e,flcally Red LINlI ~r>d G,~n Leaf)
Ruffled dark red or deep green
lellve s thll' g row in big , loose
heads: both are versalile and have a
sofl . yel crunchy texture: green leaf
lelluce Is c risp and mild: red leaf
hu an earthier flavor.
MAcHE (also called Lamb-s longua
OfLamb's Lall"".)
Small heads of 3 or 4 stems 0 1
SmllU, sweet, deep green leaves:
Vllry delicate an d musl be handled
ca refully; usually 50ld prewIIShed In
bags, but hea.ds can be sandy, 50
wash thoroughly.
YIELD SERVING SUGGESTIONS
2-pound Can be used Inlerchange"bly
head with green "nd red cabbage.
(12 10 14 cups)
IO-ou nce Add to bitter green salads or
helld use sp"ringly to add punch to
(10 cups) mild mixed greens: toss w ith
warm bacon dressing: great
when served with whole cloves
of rOllst ed garlic, crisp bacon,
and II 9l1rllcky dre ssing.
Is·ounce Use as an accen t to romaine:
helld serve on Its own with Lemon-
(15 cups) Sha ll ot Vln al'ilrette (page 52).
IO'ounce CombIne wi t h arugula, water-
head cress, or 80SIon o r 81bb lettuc -
(8 cups) es: se rve on Its own with warm
bacon dreSSing d . warm bal-
umic vinaigrette: great when
pa ired w ith toasted walnu l s
and herbed goat cheese,
I-pound head CUi Inlo wedges and sllllher
(12 cups) with 81 .... Cheese Dressing
(page 54) o r Tlwxlsand Island
OreS$lng (page 53): l eat Inlo
$"",11 chunk s and 1055 wil h Bibb,
Bosl on, or looseleaf lettuces.
13-o unce Pair red lui wi th romlline or
helld walercreu : Pllir g reen leaf
(12 cups) with arugula, radicchio, o r
watercress: great on sand·
wiches and hamburgers or
U a bed fo r prepared sa lads.
4-ounCII b",g Combine w ith arugula or
(6 cups) watercress: perfect on it s own
with c rumbled 'il0",t cheese
and Raspberry Vln.algrelle
(page 51).
SALAD GREENS 101 (con t inued)

TYPE / DESCRIPTION YIELD SERVING SUGGESTIONS

MESCLUN (a lsD called Mesclune . 4 ounces Great as a delicllte sala d ;

Spring M ;~. Field Greens) bllgged or terrific paired Wllh gOllt
A combination 01 up to 14 different 1005e Cheese and Raspberry
baby green5, generllily Including spin' (6 cups) Vinaigrette (page 51) or
ach, red lellf, ~k lelll, 101111 rossa . frisee, Lemon,Shallot Vinaigrette
radicchio, green lelll; delicate leaves; (pllge 52).
does not need w,nhlng; fillvors range
from mild to sligh tly bitter depending
on the blend.

RADICCHI O g·ounce helld Cut Into ribbons and mix

Tight heads of red or deep purple (4 cup s) with arugula and endive
leaves streaked with prominent white or with red and green
ribs; bitter lIavor. leaf, Boston. or Bibb let'
tuces or watercren; adds
color to any salad.

ROMAINE 6·OI.Jnce A great all· purpose

Lon!;!, full heads, with stiff and deep heart lettuce; mi~ with Boston,
green leaves; criSp . crunchy leaves with (4 cups) Bibb, 01" red leaf lettuces,
a mild earthy flavor ; al so sold In bags spinach, w"tercreu,
of 1 romaine heart s; tough dry outer 14'ounce IIrugula. endive. or
le"ves should be discarded from full head rlldicchlo; the lettuce for ..../
heads. (10 cups) Caesar salad; good on sand·
wlches and h"mburgers.

SPINACH (Flat· Leaf and Baby) 5· ounce baSI Delicious mixed with
All v"rietles of spln"ch have a vibrant or II'ounce arU9ulll, watercress,
green color lind an earthy lIavor; bunch romaine, Bibb, Boston, leaf
choose tender, deep green lIat·leaf or (6 cups) lettuces, or Napa cabbage;
baby spinach for salads rather than the classic as a willed salad
tough and fibrous curly· leaf spinach, with warm bacon dressi ng
which Is better sui ted to steaming and or warm lemon vinaigrette.
sauteing; If purchased loose, spinach
mUH be rinsed thoroughly In seve ral .J
changes of water to remove dirt; "n
varieties are generllily "v"lI"ble pre·
washed In bags.

WATERCRESS 2'ounce Adds flllvOrful punch and

Delicate, dark green lellves with tough bunch texture to mildly flavOfed
bitter st ems thllt shOuld be removed; (3 cups) or tender greens such ,n
refresh ing mustard·llke lIavor similar to 81bb or Boston lettuce s;
aruguta; usually sold In bunches, some· delicious on its own with
times IIvaliable prewashed In bags. If tart green IIpples, blue
buying watercre ss In bunches. take cheese, and a mu stard ·
care to wa sh thoroughly. based dressing.

THE "MERICA ' S TEST KITCHEN FAMILY COOKBOOk

WILTED SPINACH SALAD
WITH BACON AND RED
ONION
SE RVES 4 to 6
START TO FI N IS H: 30 minutes IZlD
II is mI/Jc1r/,'!11 iii /"Si tilt SII", ,1f11 Ir,II"s 1111h I/If lUI'
d,,·sim.~ 'luick/), 11111/ .5l'nY ,,,mu'drmdy /(J tI!'lJili "

_<'''~)'. hfdrss sa/,ul.

2 (5-ounc.) b ags .,.by sp inac h

10 o unces bacon (1 0 s ll eu), c hoppe d fine
2 ta bles poo ns extra -lI l. g/n o ll v. 011
led on ion, minced
2 9 11. ,ic 0;1 0118', m ince d
1 leaU:I<x m s ug a ,
~ teaspoon sil it
j1, te aspoon p e ppe r
6 table spoons ci de r vl nega.
3 hard- bo iled egg s, p eeled end quartered
( page 21 3) A !MIhy dose of v'~ balancr; the nch~' and
""~
PIa':l' the spm:lch III a bq.:l· bow l. Fry thl' bacon
III a 11-lI1 ch ~klllC:1 O\'e l" 1I1\,d1l111l ht'JI until
l· r1~p. ,l OOIll
5 tllll1U l l'~. Tr.lIlsfc r thl' bJl'on 10
a p.lpn-towd-ll1lcd pbw .md pour otT dl1 bill
-4 t.lbk~p oons of the bacon (;11. Add Ibl' l'xtr:l-
\'Ir~m oliw oil to the baron ':11 III the ,killc! and
n:turn 10 lllcdal1ll lwa[ unti l ~h l1 llrll<,:T1l1g. Add THE RIG HT SPI N AC H FO R TH E JOB
the Ol11on, ga rltc, sugar, \,111. and pe pper ,Lncl rook When buy,ng sOinach for salads. II IS Im()Qrt .. nl 10 p,ty
IIUentlon \0 wh .. t yooJ're buy,ng. Thotfe Me two vII,let,es
UL1I11 [he onion IS soft. aoolH J llrLllll[\'S, OIT dl\'
01 ~nach .v.. ~bIe ..1 mosl sUP@fmarkels-euny·leaf.nd
IWJt, ~lIr III th(' \'inc!->ar. t hen pour 11Il1lll'diatdy
""\,,"1 For "'lads we only us.e " ..I·lul SOl<\lKh, wl'llCh
u\'Cr tll\' ~pmach J nd I ~~ to will. Pomon th~' '5"*' •. I/>er i1l bunches (seoe page 64) or pr_ashed on
~Ibd 0 111 0 mdwidual pbtl'"S and g.1rm~ h WLlh I h~' bags (1MIow, whICh .re oflen labeled "baby SOlnao:h-)
bal'on l nd eggs. W,lh IfI<1oCM.r, spade·shaped Ieave~ I"'I·INI ~nach IS
gle., by Itseliin. w ... m salad or cOt1\blfM'd w,lh Olher
g,"," On the other /'wond. curly·I.,., "",naeh, whICh IS
!je~ t :Kiicllm !jip : DRE SS WI TH CA RE sold In ctlnkly pt .. stlC bags, IS bell'" leI! for cookIng The
The pe r fect w ill ed spinach salad requires a c<'lrelul lough I'brous I... ves of cu.ly spInach II•• dry and chewy
hllnd wi t h t he dressing so that you end up w it h when eaten rlJw and lI'e .mperv,ous 10 w ..rm dress,ngs

a plate 0 1 tender spinaCh leaves gently wil l ed

by warm. fragrant dressing. If you use too much
dressing, t he spinach will overwllt and appear
lifeless . If you don't use enough dressing o r, worse,
If you allow the dressi ng to cool , the spinach will
remain chewy and barely wilted. Since time 15
of Ihe essence here, an easy trick for en suring <'I
prOper l y wilted salad Is to have everything at t he
ready before you begin-tongs and all-and In dose
pro.lm;ty to the stovetoP. This way, as soon as the
dressing Is read y, you can pour It over the salad. CUA~""~'AF SPINACH : F lA l - llAF SPI N ACH :
toss, and serve wi t hout wasting II momen t , Tough ~.vas ..,a belle. leI! Tender lellves ... a tha best
for COOking choIce for sailids
CLEANING YOUR GREENS
The rlrst St.., In ~rong any oel&d is clean,ng the greens
When washing grvens thefe are" few paorIU to ~I!<!p ,n
monel Malle SUfe there is ar'tIpIe room to sw.sh the gr~
around and nd tn.m of s.and and d,rt. AIM). do not run
water dOfectly 0IIe!' the or-. as lhoI IOKe can br\>Ise them
WMI\ small amounts
of gflMttlS In the bowl
of " oel&d W,n"",
Usorog your t\onds,
~tlymovethe
greens 10 loosen gnt.
whoch w,1I 10111 to the
boltorn of the soonner
"..,
TO clean /I large amo\lnt of g.eens and lho" that are \iery
grolly. use Ihe $on~, as yOU w,1I nlH'd Ihe e>l.a room and
add,t,onal waler to pUrge them lully Of sand and dirt let
I .... wMer .. Wa 50 that
I .... dort MS a chance
10 'allto the bottom
befora scOOPing the
gr..r" Into a!l1llad
SPlfW1ef Mak" .1"" t o
nave enough wale< In
lhe sonk 10 lnal the
greens float _ a l
lnehes off the bonom,
keeQong the Ioos.!!ned
grol and the greens
separate
If yOU own a c.an~·
Sly" sal&d .PI.........
......edge 1\into the
corner 01 the ""k
for •• t ... !eve"'9f!
and stab,l,ty The
greens must be Qu,te
dry; olherwise. lhe
y,,,,,igretta 1",11 slide off
and la.t e d,lu!ed
WILTING GONE WRONG
OVERWllT EO SPI NA C H: l,feless UNOERWILTEO S PIHA CH : Chewy
TNE AMERICA 'S TEST KITCHE N FAMilY COOKBOOK
WIUEDSPINACHSALAD
WITH FETA AND OLIVES
SERVES A to 6
START TO FINISH : 2S minutes IZIJJ
2 (S-ounce) bags baby spinach
6 lablaspoons nlta-vltgln olive 011
1 ted onion , chop~d ' lne
2 gatllc cloves, m inced
2 teaspoons m inced fresh oregano or
Y. teaspoon dried
y. I.aspoon sail
y. l easpoon pepper
y. t easpoon luga ,
2 lablespoons fresh lemon lulce
4 ounces fe l a cheue, crumbled U cup)
y. cup Ka lamala olives, pitied lind sliced thin
I'I:.(~O the ~pll1a(h 111 :I bT!,:e bowl.l·k.lt th.' oil III
J small skill(OI owr lI1edilllll heal until ~hilllmcr­
lug. Add til<' OU101l. H.lrhc. OI'l.. ~aIlOo \.:llt, pepper,
311(\ ~\lglr and cook u1lIlithe oniO Il l ~ .oft, ;l bolll
J ll1111Ull'S. Ofr the h.oat, ~tir III lh~ komon JUice.
pour illlllll.'dbtdy ow r til l' ~r'IIIJ l"h Jnd to~~
!lKoll
to WIlt. I'ornoll tlw sabd 01110 lIldl\'idllaJ pJ.Ul-'
and spr mkl l.' II IIh the f.ou :lIld o hl't,,<;,
NICOISE SALAD
SERVES 6 to 8
PREP Tt ME : 40 m.nutes
TOTAL TIME : I hour 20 m.notes
,\'i("i$( " /11 '($ ,Iff" r/,mir {()1IIP<""'1If ,!r liris rli,h,
1-1"11\' 1" '. !( liley'", "'" '1I\11/"M', )~'U (,1/1 su/lsl,-
/ult pilII'd. (",//'Selr rhop/It·,! K 'II.lIIldl<1 DIllY'S. 1).m·,
II(' temptl'd hi lise tI,t' J!t'rw,;r 1oI,'rk ,.li,TS SlIM III
r,m~-tlwir lII,md I/,IIW mill mllSir)' II'SIIIrr II ~II mill
tiris .,,/ml. 1\,' 11';';" ,ltl' I/II<I/il)' I!( tllll<l i,,1t/ III ."",!
1")II(hl"s (Sfr JIII.IfI' 7/), l'sJl('ridll),,r.,, ,(,,J,rds, Iml it )\UI
mllli h' JI., ' (,WI/t ,,/ 1141111, SII/'ifilll" tlm'r 6·" 111'(( (ml$
"r ,."Iid II'III'W 11111,1 .
PROPERLY WILTlO IPI N,o.CH : Sott but
SIIII ~,.so
DRESSING COBB SALAD
v. cup ellt.a -vlrgl n olive 0 11 SERVES 6 to 8
y, cup I.esh lemon lulce ("om about PREP T tME : 35 m<nutes TOTA L TtME : SS m<nutes
3 lemons)
DRESSING
, sh allot, minced
teaspoons Dllon mustard ~ cup extra-vi rg in olive 011
, teaspoons minced 'resh thyme o. 3 tablespoons red wine vinega r

, ~ teaspoon dried
teaspoons minced !ru h o . egano o r
~ teaspoon dried
y, teaspoon salt
y, teaspoon p epper
SALAD
t~ pounds red p otatou (5 medium),
sc rub bed and cu t Into I-Inc h pieces
Salt
pound green beans, trimmed an d cut Into
I~-inch lengths
2 heads Bibb lettuce, torn Into bite-sized
pieces
2 (7-o unce) loll pouches soli d white tuna,
lIaked
I pint grape o r cherry toma toes, halved
6 hard-boiled eggs, p eeled and Quartered
( page 213)
~ cup Nlt;ois e olives (see note above)
10 to 12 anchovy fille ls, rin sed and patted dry
(optional )
1, For the drl'ssln£:: Sh~kt, .111 of the drl',sing:
lllgrl'dil'lltS to~e!lll'r in ~ j~r wlIh a tlt-;ht -fittlll~
lid: shake vigoroU';ly to l\'combilK' btJort' u,i !1 ~.
2, linn,!; -I (Juarts w:lter, the pomtoe~, :Iud 1
teJSp0011 s-llt 10 J simmer III a large pot Ol'cr
n1l"dlUlll-high I1l'Jt Jlld cook lImil tender, about
H lllllllltl". Trallsfer the potatoes to :1 bOIl I \J~lllg
:t ,10lll'd spoon (~<ervlll~ the bOlllllg: wJter). To~'
till" rooh'd pOt.lIoe< gt'l1lly with V. Clip of the
d rl'~'lIlg ,md I(' t ,I<id<, to cool. R eturn thl' W;lIeT
to a botl, add tl1l' gl\'l'n b... ans. and cook lIunl
thl'Y are crtsp-1l'mit-r, :lbOlll -Iminute<. Drain till'
be,lm thoroughly, to,S wil h V. c up of tht, dre,,-
mg, :md l"I.'frlgl'r:lte to t'ooL
3. \Vorkillg III one brge bow\, to~~ till' ktTun'
wah 3 tablespoons of Ill<' drt'Ss1l1g: and ,[Trange
111 .1 bt'd on J brgt' pl.mer (or individual phlel).
Arrangt' the cookd pO(atoel and g:~t'n beaus 111
row~ owr Ihe letmn'.Tol.' the tulia wlIl1 Yo cup of
till' dn:.'<lml-' .md arr.l1l!;<· III :[ row o\'<'r till' 1(,lIuc<·.
To,s the romalQCs with 3 tablclpoon~ oft!!e dr~'SS~
m~ .md ~rra ll ge in .1 row o\'<'r tht' klUKe. G.lrm,h
\, ith the l·~'S. oliws. ;md allchovy fillets (if mill~
amI drizzle wlth till' l"I.'lIl~illlng dl\'<slng.
tablespoon Ires h lemon Juice
teaspoon Worces.tershlre
teas poon Ollon mu sta rd
ga rlic clove, minced
~ teaspoon salt
v.. teas po on s ugar
Pi nch pepper
SALAD
Iv.. pounds boneless, skln le$$ chic ken breasts
Salt and pepper
tablespoon vegetable 011
romaine le tt uce h eart, torn Into
bite -sized pieces
hea d Bibb lettuce, to rn Into bite-sized
pieces
3 avocad os, pitted and cut In to ~- Inch
c ubes (see page 38)
I pint grape o r cherry tomatoes , halved
3 hard-boiled eggs., peele d and Quartered
(page 213)
8 ou nces bacon (8 slices), fried c risp
ilnd c rumb led
ounce b lue cheue, cru mb led (y., cup)
1. For the' drl'~~in~: Shah' all of tht, dl\'~,in~
mgrl'dielltS IOge,ther m :1 jJr with .1 tighl ~fi lting
ltd: shake vIgorously to n'combme befol\' u~ing.
2. Seaso n tht' chicken with ,lit and peppl'r. Ht'Jt
til<' ollm;l 12-1I1ch non~uck skillet owr llledlllln
11l'at IInti! ~himl1lering, Ca~fully add the chlch'lI
and cook IIlltil hghtly ~olden brown 011 t Ill' fiN
<tde, about 5 mlllutl'<. Flip till' chickell o\"er, cowr.
:Illd COIllllllll' 10 rook unrill1 IS 110 lon~er p mk III
the Cellll"f, ~bou t 5 mlllllll'S longer. Transfer the
chich'lI to ;I pl:lle and rcfri~eratl' IInnl chilled.
3 . Working in one b rg~' bowl. to<~ the ronuull'
~nd lli bb kttU(l" with J tabk<poom of the
dfl'ssing .. md ,[rrangl' o n ,I plau n (or on i11CIi,,[(J u~ 1
plates), Shce tlK' clurken crosswI<e IllfO V.-lI1ch-
thirk plec .... ~. lOSS wJlh J mon' t.1bll'spooll~ oflhe
dr<'~sillg. ,md ,Irr.mgt· owr thl' grt't·n~. Toss tlK'
Jl'OC,ldo< Jnd tolllJtOt'S wilh J more t.[bk'pOOIlI
of the drc~sll1g and :lrrange around tllt' r h u;:kt·ll.
Gnllish with thl' e!;..~. bJC"Oll, ;md blm' chl't'St'.
thell drizzle with tlll' relllJll1ll1g: dn'~Slllg,

Salad I
 8 ounces dell ham, cut Into y., -Inch-thlck
matChsticks
8 ounces dell turkey, cut Inlo )I.-Inch.thlck
matchsticks
8 ounces sharp cheddar cheese. cut Inlo
)I.·lnch·thlck matchsllcks
1 hard·bolled eggs. peeled and quartered
(page 213)
2 cups Garlic C,outons (optional,
page 58)

W lmk ;111 of Illl' d1\'SS1l11; Ulltl\'(l!rll b logl'llwr

III 3 bowl brgc cl1ouf::h to huld th.:- ~l bd , Add
thc CliCIl I1lbt.'r Jlld mmJtOl'S and IlMTilUIC lor
20 minUCt'S, Add till' rom,tllll' Jlld racftshl'S. to~'\
10 (oat, ;md Ur:lllgl' on :t pbtll'r (or tndwidu,ll
p btl",,), Lly IIIC ham , turkcy. ;tnd t' h e dd .lr ow,
Ihe lOp of thc ~ahd, GUlllsh wuh 11K' e!!p ,l1ld
sprinkle wi th thl' CrolllOll~ (if lI ~lIlg),

CHEF ' S SALAD WITH

Ext,a v'notg/Ir ~Ips ~1'f\Ce rICh Ing,edients such a~ 1M
salam,. tu,k~, and che9~e '" IhlS Ilal,a" chel"s sal"<J
FENNEL, AS IAGO, AND
SALAMI
SE~VES 6 to 8
PREP TI"'E : 30 m.nules plU$ t,me to make the
CHEF' S SAL A D croutons
Suvu 6 10 8 TOTAL TIME : 40 mmulH
PREP TI,..E : 25monules pll,I$ tome to "",kG the croutons
TOTAL TI,..E : 40 mInutes (,ncludes 20 m,,,,,,tes [( 1I'd//T·/l(ul.:r,1 "",(II"l.:r Irr,ms "rr 11.1/ tllUl/,,/Ji/', buy
ma"~t 'ng t,me)
mdflll,l//'d II"irilvJ..r ""I/(/S, 1111, droll" ,lIId rillU' Ihrm
bt.,iVR' USil(~, Opl j." " IIII/d. s<~{t . Isi",(d r /lresr ,Iw
Iw ,!lr hfoSI )/,111'1. ,/I'I.'ul hllr"t~ !!rr-/~I(I.:'I,\~''/ dr/i mt'ol/S mlll,Mrs r.lSlly; dl\"r/ ",~'(',I Asi,tC" '/1<1/ h,/i " /I,ml. ilf}'
,md (111"('.14'1; bllY Ilu·/It slifnl Ii' ,,"/rr ill II,/, deN ftlllmer. IrXlllfI". ,\ lo;;;;"rrll", rur mhl Y.·me/Hlll el.: m.llr/'$fIrks,
(,m In' w/milll,rd.f." I/,r Asi",ell, Bu y s"lmll; m"l lur-
DRESSING I.:ey 11/ till' drl, (,'l11l1rr.
6 tablespoon, txlra-vlrgln olive 011
3 tablespoons red wine vinegar DRESSING
small shallot, minced 6 tabtespOOnl ext ra-vl , gln olive 011
garlic clove, minced 1 tablespoons b", ISlImlc vinegar
t"spoon mi nced ' resh thyme or 1 ga, lIc clove, minced
"" teaspoon d ried y., teupoon SlIlt
y., t"spoon IIIlt ~ teupoon pepper
\to t ..spoon peppe,
SALAD
SALAD 1 romaine lettuce he",.ts, torn Into
cucu mber, peeled, halv.d lengthwise, blle·slzed pieces
seeded. and s llCld )l. Inch thick (ille bunch watercress, stems trimmed
page 108) lennel bulb, trimmed and sliced thin
pint grape 0, cherry tomal_l, halved (2 cups)
1 ,omalne hearts, to,n Into blte-,Ized (8-ounce) ,,,,, ,oasted red ~PP"I, ,ln5ed
pie ces and cui Into ~ Inch-wlde "rips
1 medium radishes. t,lmmed , halved , and a-ounce) la, arllchoke hearU p",cked In
sliced Ihln """,te r, d , alned and cui In hall

THE ... MERIC ...· S TEST KITCHEN FAMILY COOKBOOK

 8 ounces hard sa lami, cut int o Y.-I nch -t hlck
matchsticks
8 ounces d ell turkey, cut Into Y.-Inch-thlck
matchsticks
8 ounces m Ud Aslago cheese, crum bled
(2 cups)
V> cup Kalamata olives, pitted and coarsely
chopped
2 cups Garlic Croutons (optional , page 58)
Shah- ,III ofdll" dr.:ssing ingn'di!: l1Is 10g!:dl''T ill , j
Jar \\'uh;1 nghl-titting lid. To'~ tlw fOlllallW, \\';I[!:r-
en"', :md f!:tlnd with 2 mblC"poolls of til!: dr.:ssing
,md arr.lIl~l- 011 a pbttcr (o r mdlVidllnl pbtes).l oss
till" pl'pp!:!"' nnd ,lrriehoh..; wjlh Ih(."" rClllJlll1!1g
drl's<1Ilg and nrr.ltlge ow. till' I!:ttuce. Arr.lllge
tht, s;lhmi. tIIrh]" and ASl ab'O over till" s;1bd ,md
'prillkk with the oliws and CroutOllS (if ll~inKJ.
2 romaine lettuce hearl$, torn Into
bite-siz ed pieces
pi nt grape o r cherry tomatoe s, halved
(S-ounce) Jar roasted f ed peppers , rinsed
and cut into V>-Inch- wide stri p s
Yo cup minced Iresh mint
y. cu p Ka lama t a olives, pitted
5 ounces leta cheese, cru mbled (1 Y. cups)
W h isk ;111 of til(' dressing itl~ rl'dietlts IOgl,thl'r in
J bowl brge enough to hold thl' \.abd. Add th<'
onion and cllclllllb<'r nnd allow to mannJ t l' for
20 Illinllte~. Add the rOllui11<:", 10111:1IU6, pcp-
pers, and mint to the bowl and tO~~. Arra ngl' the
~~bd 011 ~ planer :md ~prin k lc With tll<' ohws
and fet:!.

CLASSIC CHICKEN SALAD

MAKES about 4 cuPS. enough for 6 sandw;ches
GREEK SALAD PREP TIME : 10 minutes
SERVES 6 to 8 TOTA L TiME : 55 minutes (Includes 30 monutes ch,lIon9
START TO FINtSH : 30 minutes I:llliI t ,me)

11711"1.- IIII' "Ilioll mHf Cltmmbe, IIhlri'llllr ill 1111' IIrF.'$ill.~, III midi/ilill I<IIIH' I'drs/r}\ y<m rdll.lllllw /lrr .«1/,111 lI'i,1r
prFJlMI' rill' (lflll'r fal.,d j,(~n'djrm,. Drird <>n:~rI/I(1 is <III Z lIIb/fSI"""IS miuccd f'I'$I, /jrrm,\!III/ PT b,uil.
llu!"J'lIIl!ir mill ,u'I',isrII,\!/)' rob"SI .'u/lSlilUlr filr fn'sli
"'i)!,III<' : ""U~H'r. ilwn' is ",I SUbSliw/('.f<',fn'sli mill!. lY. pounds boneless, skinless chicken b reasts
Salt and pepper
DRESSING 2 tablespoons vegetable oil
6 t ablespoons ex tra-vi rgin olive oU 2 ribs cele ry, chopped fine
3 tablespoons red wine vinegar 'j. cup mayonnaise
2 teaspoons m inced f.esh oregano 2 scallions, minced
or Y. leaspoon dried 2 tablespoons fresh lemon Juice
t V> teaspoons huh lemon Juke 2 tablespoons minced fresh parsley
garlic dove, mInced
V> teaspoon salt Se~soll the chicken with s;llt ami pt.'ppn. I-kit
].i t easpoon peppe r the 011111;1 12-II1('h nonstick ~ki11et owr Ill<'dium
heat umi l shinull<,rillg. C,I r<'flllly ,1dd till' dnrh'n
SALAD .llId cook lI11Iil lightly golden brown 011 the fiN
V> red onIon, sliced th In side, about :> millIl!C~. Flip Ille chich'll owr.
cucumber, peeled, halved lengthwise, cowr. alld COntilllll' to rook tum] it I' no lon-
seeded, and Sliced ].i Inch thick (see ge r pink in the ceml'r. about :> 1ll111U(n longer.
page 108) Trnn~fi'r the chicken to ,I plall' ;md refrigcT.1t<·
\lnlil chilled, ;tbout 30 IIlI1lUlcs. CUI the chdicd
cluckell il1lo !I.-lIlch pieces :lnd tms With !I,('
5e.ll J(itcfwl 5 ip: TONE OOWN THE O NION f<'rnaining ingn:di<'l1h. S<':I~on with '\;lit ,111d p<'p-
per to la~tc.
Cucumber and raw onion are essential ingredient s
in Greek salad , But, typically, the former has little
To Make Ahead
flavor while the latter has too much, We discovered
Chich'n s,lbd can b<' prl'pan'd. (·o\"<'l"('d. md
that marinating them bot h In the dressing before
rcfrigt'r:lted a day 111 ,ldvJll n-. Lkfoft, ~en' l11t:,
tossing th em with the rest of the salad Infuses the
frnlwll t!1<' ,,,bd with a <pooulill of I11Jr0l1l1alSe
cucumber with ~ surprising amount of fl avor while
,llld " S(!Uel'n' of klllon jukt,. Sl';I~OI1 wilh ~,,1t
toning down the onion's raw bite.
:111(1 pepper to LISle,

Sa lad.
CHINESE CHIC K EN SALAD n.. d p"'PPl·~. sproub. slIowpcn. scallions, Jud !IX'
WITH H OISIN V I N A IGRETTE r ... lIlJ l ll1 l1 g dn'~~II1\o:,
Armllg... on :I !,iJlll'r ;lIId
SERVES 6
~prmkll' wnh till' noodles.
PREP TIME : 20 mInute!;
TOTAL TIME: 1 hoof 10 mmutes (Includes 30 mInu tes
mll""lItong tIme)
CURRIED C HI CKE N SA L A D
/-f,US;" J,IIICt', rirt' I'iUfl!<I" 111111 {ried ch,,1I' ",d" 1I!~l/lb "'AKE S about <I cups, enough for 6 sandwiches
(,W "II /,.. .I~1I1J11 il/ ;111' .-1S/,;1I mJ~rfdli'lIl$ smi"" 4 PREP TI"' E: IS minutes
IIhl$' SIIpi'm/llm/'fS. Pri,'" cllIl!!' /IIdll ,I<wlllrs (,/II ,I/S,'
TOTAl. TI"'IE : 1 hour (Includes 30 minutes
lot' {,,/w/l'eI "I fnlllchy ,,, (rispy dUtIl' 111(111 1/''''llIrs. chilling lime)
11 7rm plllrh.wllg rift' 1'i1U:1!,1r. dli,,'sr " IllTrel), /,1/"'/('/
"""glll.II" '" "1"<1111" llll(t' 1/11,/1 ",II~' ,/ b",I!/". sllJ!/I/II' If rtll! I'l,w .,,, S''''/Il!.' ,hI" r/,,(krn 5<1/m/ Ill' mp/T ,11,11/
$11'1'(1 )I.IIW, Iht' "SI',/JOIlt',J" 'If 'jllll'Orr.l'· JlltlfflN "'sIr Z h.lJIrs. Stir III Ilrr ,/flllIlJItiS/IISI J>e.r.",. St:nolll,i!,
sdlly drill "sml~~IIf. For c:tfirirll{),. prrlMrr III!' orl,tr
~,d.II/III.I!rFllirIllS 1I~,i/t' IIIr (,wh''! r/II(/.:"" IIhlnll,I/CS. t14 pounds boneless, Skinless I;hltken breastl
5alt and p e pper
DRESSI NG 2 tablnpoons velile table 011
Yo c up rice vinegar 14 c up sll l;ed almonds
~ c up vegetable 011 14 c u p mayo nnaise
6 tablespoons holsl n nuc. 2 tabl espoon s 'res h lemon l ulte
3 "bl,spoons soy SlIUct 2 teaspoons Ollon mu sta rd
tablespoo n grated g inger teaspoon eurT)' powder
2 rIbs eel,ry, ehopped fine
SALAD cup seed len red or fireen grapes, halved
, 11. pounds boneless, skinl ns chiek, n bftasu <I lcallions, sHeed Ihln
5al l and pe pper 2 l a b lespoons m inced fresh parsley
1 tablnpoon veg elable 011
14 h . .d Napa cabbage. slic ed lnl o Y. ·inch 1, Sl'Json Ih., duch'n wnh ...all and p ... pper. I-k at
shted s (a boul 6 cups) 11..' 011111 ,I 12· III(h !loll,tlck ~ bllel ove r medllllll
2 re d bell pepper s, stemmed, se eded, h o:at!llll il ,hllllme n ll),:, Carefull y add Iho: d lll: k... n
lind Sliced thin and roo k IIll1il hgllll)' golden browII on the liNI
c up b elln SprOUlS ~id<" ,.boUI :; IIlI1lllt\'~. FILl' th.· ChlCh'lI On- f ,
cup snowp eas. lips and str lnlils rem oved , cowr. ,lIId COlli 111m' W cook until 11 i~ no Ion·
Silted Ihln g<'f pill/.. III Ih ... celll<'f. ~holl1 :; 1U1IltllC'5 longer.
<I SCllllions, sli ced thin Tr.III~f.'r Ihe ducL.l'lI 10 J piau: and rcfngo:rat<'
cup fried c how meln noodles u1I1l1 dlllll·d. ~bOlIl 3n IlIIllUll"S.
(SH not, above)
2. l\kanw lnic. IOJ)I Iht.' llmonds in a ~hlll'l
1, For Ih e dn'~\i ll g: Shak... all of till' drl"i~i llg owr lIll'(ilUlll IIl'J I IIIl111 \o:o l<1en J nd fragulH,
ill\o:r... dll'lI~ lo"-;,,tho:r m l J~ r wllh ~ Itgllt.fim ng about -I n 1l1l\1I"'~; ~\'I a~idt.'. M ,x IOgellH.'r till'
l id: ~hl/..e ~I;~ill 10 rccoHlbllll' J u~t bdcJf/,' lI~i l1~, m,l YO l lllalSl', I... mon JI II Ct.', 11lIlSt:l f<i. n lrr)' PI"\··
eil-r, V. 1"'~~pOOIl ~"ll, ,llId Yo Il';"poon l'l'l' pl' r J lld
2 . For t he ~alad : Se~"01I fi'l' chich'lI wuh ~,11t ,md rdngcr.lIl· UlIlIl l1ee{kd.
pcp)X'r. l-ieJt ti'l' 011 in l 12~l1Ich HUtNICk skllll'!
o\\'r IlIl'd'lIllI IwJt u n nl ,hlll1lll ... r1l1I;, Carclitll ), 3 . ClI! 111<' dlllll·d chirkclI into \I.i· inch p1l'ce~
,ul<\ Ihl' chlck... n and cook unnl ligh!ly ~;okkn ,lIId lOSS wit h th ... llIaYOllnalSO: IlIl x t ure, lOa\l ... d
browlI on !l,l' first side. aOOt!! :; 1II111111l'S, FILp \h ... ;Ihnonds, and III<' 1\'llIallllll).: mgTt.'dil·nl~, Sl'a"On
chK/..cll m .... r. (0\.... 1". and COIIUIIUl' \0 cook u n til II wlIh QII ,md pepper 10 USIC,
I' JlO long... r pmk III Iho: ct.'ll!er, JboUi 5 r1Il1UIIl"i
10n~<·r. I nn~f... r Ihl' chIcken to ~ ("Ultlll~ bOJru To Make Ahead
,lIld ~h".'d 1\ U1W blle~si ~ed pi C"C~'S usm.: 1\\'0 forks. ClIrfl<'d dllc kcn '\,lbd C:ln lx, pfl'pa n.·d, eO\'erN\.
Tc..s Ihc .:hick... n wilh Y. cu p of thl' dl"l.'ssll1g ;l1Id ,lIId refri geT'Jtl'd .1 d ay 111 :ldv;lI1ce. lkfor... se r\·II1);.
tH.ITln~tl' 111 the l"l.'fngl'r.Jwr for 30 1II1IlIlte~. f",',Ill'1I the <~I.](I wnh a ~poollf\l l of 1Ilayol1ll.1bl'
and n ~q \l eC1\' or klllon Jil i n" St.'J.Son widl salt
3 . Dr.un Iho: chicken from t he 1I1.l rll1~d<' (dl'. ;\11(\ pl' pp... r to t,I~IO:,
cJrumg \h\, llIarmadl') ~ nd IOS5 Wllh !I'l' (abhag....

THIE AMERI CA' S TEST K ITC HEN FAMILY COOKBOOK

CLASSIC EGG SALAD TUNA SALAD WITH BALSAMIC
VINAIGRETTE AND GRAPES
MAKES about" (VPli. enough for 6 s.andw.che!.
Gnllt thc pi(kle~, p,lI,k\', .\lul I-',lrli.:. ~uh,tttlile
START TO FINISH : 30 minutes rllD J tabkspoon~ IMhalll1c \"1II.'~lr riu !Ill' kmoll
(,neludes t,me to cook the eggs)
Juicl" and ldd 1 cup r..d <<,<'dll"'< I-'rJPI'~, lulwd.
Ik ("wr,,1 u,I' Ii) (h,,1' 'ilr ~l!I.'r /,,,• ./I"r II{ 'hf)' Inll Yi cup toastl,d \11I·cn'.! almonds. ,md 2 Il'a'roon<
dlillllr,tr.llf' III ,/,( .<<I/,u/. Ill1llccd in'Sh dl}lI\e.

, ri b celery, chOPlMd tine To Make Ahead

~ cup mayon""'_ TUlll \;\!ad call bc prcp3n:'d, cOl'er...<I. Jnd rdng-
3 tabLespoons mi nced red onion cr.lIed ada)' 11\ advlnn', Ul'forc ~'rl'lrIg, (,.."<hl'n
2 tablespoons minced ',e sh parsley Ih ... ~lbd with a <;poo nful oi mayonnJ1W ,IIld J.
tablespoon 0110" muua.d '\CjlleCZl' of kmOIl JUice. \C~\OIl wllh , .It .md
lablespoon '.esh lemon Julee 1l<'PIX'r to USI."
Salt and peppa.
12 hard-boiled '"gs, peeLed and chopped
coa.s e (page 213)

Tast in g : The Tuna Te5tlmonlal5

M,x th.: n·1l'ry. 11lJ)Ullll~lSl" onion. p;lrdcy, tll\l~­
I,m!. k'l1lou JIIKl', Vi Il'.I' I)()()!1 "lit. :l11d :I plllch of Til" numbe r of choicC'~ you no\\ (lCt' when )lur-
11<'I1I)O.:r together 111 " I.lrgc bowl. Gendy fold III the ch:l"n).: CJ Il!1<'cl tlln:1 CIIl h,' ol'l'rwhdllllllg. Om'
<'f4."S Jnd ~calOIl with 'l;lh and I'l:ppl'r to US!l', IIlU~1 not onl)' ChOOSl' bem('cn brand<, but ,llso
f3rtor III "whltl'," '"Ioghl:' "\(ll1d:' "chunk:' "011-
To Make Ahead parl-l'd," ,lIId "w,ltl'r-p:arke"'" \",mCII,'\. In the te,t
E~ ",t Ill C.III be 1'n.·I'~R-d. c()\.'C1'I:ci. and rcfn~wrJt<'d knell"n IW an.' fond of '-Oltd "hill' tU1l,1 pKh'd
:I tby III ;ld\~lncc. Ikfon..- S<.'rv111~. tn.... hcn the s.abd III water bo.'Cl\1<e of Its 'Ilperior rOI1SI'tency Jml
wuh .1 lpOOllfli1 of 1l1.1)'OIlII.li<;c .lIId J \(1\lCl~Zl' of flJ\·or. \Vhcn \I't' (oudllel('" J hlmd IJ,l e Il"1 uf
It'mOIl JU IC~. '\c,I~1I with .;;alt 311d 1"-1'II!,.'r to U5h:. Ihe 1lI(l';;1 wid<'I), lVlilabl<' rJllI1l'{i wll{i 1\lml'
IUllas '\Old 1II ~lIpermJrh' l ' n:lIlOnWldl" d1<'
hands-down favome \I,\S StarKis l Solid Whilt'
T un a , T.ulers dl"<Cnh.'d II a~ IlJI'lI1g till' "1110'1
CLASSIC TUNA SALAD babnced flavor, trill' HUU tl"t ..." ,lilt! "hl~h (t"JI-
M"I(U about 4 cups, enough for I> sandw,ches
IT)'" Wllh "hl~ chunl- conqstenc," IluI "dut."~II't
STolAT TO FINIS" : 20 m,notes mD ro mprc30.\ IIno p,l~un<... \ whclI <'.11.'11,"
\Vc wen." n ITlOU\ \\ hl'thl'r 11m,) 111 J pl)lIrl1
II ,> Im:(.·( tuu" .•"Id III fi'o/ Ilt)urlors. /tut )~)U (,,,. subs/i· (oliid otT.'r the "\ilK' gn'JI tJ~tt' d\ tllIU 1I1 :l
II"'·.I;'~· 6""111(1' (dllS 4sp/M 1I111fr lUll". ran, "IKe dll' CO II\','llIe l !CC of rll<' rd,UI\'c1r Ill'\\
pouchcd tUlI,1 C,1I11Iot h ... ow rlool-cd. One<' JgJIIl,
4 (7-ounce) l oll pouches solid while Sla rKi st Solid Whitt' Tuml \\~,~ th ... dear 1"111-
tune , Il,ked m'r. Th., only d,ff,'rl'll.:l' th,1t Wl' tound h.'t\n'CIl
2 ribs cele ry, chopped 11M dw twO \\~I~ that the tun:, III ,I I'0udl \I,I~ lIIurh
cup m,yonn,lse Ie,s dlllnk),- p.'rf.'ct fo r 11I11,l ,md ollol'r ',lJ..ds,
Yo cup minced red onion
Yo cup minced dill or sweet pickles
Yo cup minced fresh pllrsley
] !IOblll sPoons fresh lemon juice
f gllrll c clove, minced
)Ii ,eupoon Ollon mustllrd
Silil lind pepper

To~ all of dl l' 1II~l"I:d ll'I1IS togl'lhl'r 111 a Iargl'

boll land \CJ\OII wllh <.lll and p('ppcr to laSt~.

V.. Rl .. TlON S
TUNA SALAD WITH CARROT S AND DILL
')1l1)iIllUll' Yo nip IlllI)Ced fu."<h dill for thl' pa!"'I.,'.
Ollm th.' pld.Jl'S ;md add I b'),,<' gr.lIl'd ca rrol.

Sa lads
CREAM Y SEAFOOD SAL A D IIIto the mayonn;n~' IIlll'\U1"l' and rcfngCr.ltl'
MAKES illbout 5 cups, enough for 8 sandwich" lor 1 hour, s.t'lson Will, u lc and pepper to taq\'
PIIEP T I M(: 30 minutes b<'fol\' ~rvll1g,
TOTAL TIME : 1 hour 5S minutes (Includes 1 nour
chilling t'me) To Make Ahead
Scafood ~bd C;!u bc pn'p:m:,d, co\'<'n..'d, and I\'fn!;-
!I .~(""II (",II M 1"It~t('r is I .... ' prif")' ,,, di{findl ItiJiml, Cr:l tcel ,I (by 111 :lth'aI1Cl', Ikfon.' servin!;, fn.. ~lll'lI
IlItrc"'f 1/1( /<'1<1/ dll/"HIII ':( slm'Hlp /,1 20 I,,'mlf/s. thc "abel wllh a 'l'ool1ful of Ill:lyonnais<' and a
,qul'ell' oflel1lo11 jlllCC, Season with \alt and pep-
lemon , hlllved per to t.Lstl',
l ennel bulb, f ronds cui Into 2- 10(1'1 pieces
lind bulb chopped line
2 billY I./Iye.
2 sp.l"s, plus 1 lablespoon m lnud, Irnh CREAM Y BUTTERMILK
tarraSlon 0' dill COLESLAW
, )1, pounds large shrimp, peeled lind
deyeloed (see page 273)
SERVES 6 to a
PREP TIME : IS monute$
y, cup mayonnaise
TOTAL TIME: 2 hour$ 2S minutes (includes 2 hours
2 lablupoon s capers, d rained end chopped
wlltong and chil iong time)
2 teaspoon5 Olion mustard
Salt lind pe p per C/I<!II/W'/ frrs/, (1/"11/,,, (,/II /IC subSlilUlCI/ for (il r
pound l ump crabmeat (page 21) picked ",m/f)'.
over, o r cooked lobster meat
Yo cup minced red onion head red or g r . . n cabbage
(2 pounds), cored and ,hredded
1. S<jUl:CZl' till' k-mon and Sl'! ;,mle I tahk~poon (12 to 14 cups) (se. t he p hotos)
of Ihe JUlC(,. Bring ,he relll~mlll~ kmon Jilin.. Salt
1.'111011 hlkl~. f"'nnd frolld~, bay Ican'S, larrJbon cup buttermilk
~I'TL).."', dud 4 ~'IIP~ W;l[~'r !O J <;itllll1~'r til ,I I,Ir~l' V. c u p mayonnaise
~J\lCl'p,m ~nd cook for 10 tIllllu!~'S, Rl'mOl'" V. cup lour cream
Ihe pO! frolll Ihe he:ll, ldd !Ill' ,hrunp, rovcr, y. cu p minced o nion
,IIld pOKh off Ihl' hl';n \llltil !Ill' \hnmp 1\ liIH)' 3 t ablespoon s m inced fresh pa rsley
lool..ed, ,Ibout :2 IIIII1Ute<;, Drall1 11ll' ,hriml' (<115- 1 teaspoon Cider vinegar
clrdlll); the liqUId) Jnd n:lr ' ~~'r:Ite 11111111.:001. te aspoon sugar
y, tell$poon Ol)on mustard
2, Ml'lll\lh,ll', wlll"l.. t<¥.eilll'T tIll' I.Ibk'l'oon of Pepper
1\""erl'('<1 kmon JUKl" Ihl' fC1II1l'1 bulb, nuured 2 carrots, peeled and grated
I1rrJ~On, mayonnai"l', capcl"I, l1lu<;t,m,I, Vi tC"l-
SpOOIi !hilt, and Yo Il'aspooll pt.'pper, T~ the cJbbJ~e
with 1 teaspoon salt ~nd ~lIol1
10 ~Il 111 ,I
cobnder for :11 least 1 hour or up to
3, Chop tht" cooled dmll1p 111\0 I-lilch I'''."ces, 4 hours. RII1~ Ihc c~bb~ge, then pat thoroughly
Fold till' slmlllp, Cr.lbnH.'lt or lobslt"T, alld omou dry wll h p;ll'eT toweh. Wlmk tht' buut'Tlmlk.

S HREDDING CABBAGE

I. CUI \hO cabbage imo 1. Separate the cllbbllge ,nto I ., Use II chef', knlte to !II. Alternatively, laid the
QUlIrters. then Inm and d,s- small !IIICkS ot leaves that Cut each Sl acle of cllbbllge stack 01 leaves 10 1'1 Into the
card Ihe hard Care fiatten whom Plessed leaves InlO th<n ,hrl'd' leed tub<! 01 a food PlOUI'
so.- t,tted With the Ilk!ng
disk and wed.
THE A M ERICA' S TEST KI T CHEN FAMILY COOK800K
ma)'OIlIlJi~l', ~OU T CI\?3 m , omon, parsl~y, \'in~' glr,
su~r, m\l~lard, Yo Il'J.Spoo n sail, and Yo leaspoon
p" p p~r IOh el her 111 J bo" I brge enough 10 h old
the s,lbd. Add the w lltl'd cabbage and carrols
and 1000S, C hili for al kaq I ho ur lx'fon' Sl'n:ing,
~.lson w u h <;JII and lX,'pl'~r 10 USI,',
To Make Ahead
Cobbw ca n tx.- pn' parnl. con' red, and rcrrlj!er-
:n~d a d'l)' 111 adVlIIC,'. Ul'i"o,,: serving. fn....;hen til<'
S,11.1d wlIh l \poonful of mayonnaise and .1 dash of
\'nll'j.::J T. Selo;on wnh ~Ilt J nd pep per to ta<;(e.
CREAMY NEW YORK
DELI COLESLAW
SUVES 6 to a 2
PIIEP TIME: 15 mInutes
TOT .... L TIME : 2 hours 2S minutes (Ollcludes 2 hours
WIlting and chIlling tIme)
head red o r green c:abbage (2 pounds),
cored and shredded (12 to 104 cups)
( s . . page 72)
Sail
11 telllpoon caraway saeds
\oS cup mayon nalle
2 tablespoons wh1le vinegar
Iell$poon D iion m usta rd
leaspoon sugar
Pepper
2 c arrots, peeled and graled
small onio n , mlneed
TO\s till' ('abbaHl' wlth 1 Il'a,pooll _a lt and ,1110\\
\0 _II 111 a colander for ;1\ leaSI 1 hour or u p to
4 h ours, Ml'anwlu k, toa ~1 till' t'ar:lwar -,:,'ds 111
,I small (ki lle l m','r 11IedIU m h~a l lI nlll fra gr.lI l1,
aholll 3 m i l1l11,''i. RI II(l' Ihe ca htU!l;l', d 1l'1l pal
tho rou ghl}' dry w lIh papl' r tOwds, Whisk I hl'
IU:ISl cd r;lraW;IY 'el'd., mayom13 1~, \' m e!;ar, 111\1'-
!,Ird, ,ugar, ,md '!. Il'a. poon p~ppe r to!;" Ih..- r III
~ howl L1rge t:!lough 10 hold ti1l' s,lbd. Add Iht:
t:ahhagt:, ca r rot., ~l1d 0 111011 ,lIld [0'iS. C h ill for al
least I hour bt'fur~ ~o:rvll1g. S",ISOll wllh s.al t ,m d
po:ppe r 10 I~SI<'.
To Make Ahead
COll'sb w can be p replred, covt:n:d, Jnd Tefn~(, T­
JIl'd a (by 111 ad\<;lIlCl'. Ikfon.' \l'J'\'mg, fn:<hen tht,
~Ibd wllh a spoonful of nU)"On nal<1" and :I da~ h
of\'lIle).;'lr. ~l'JSOn \\lIh sa lt and Ik'pp..:r 10 laSIl',
SWEET AND SOUR
COLESLAW
SERVES 6 [0 8
PREP TIME: 20 mlnules
TOT.... L TIMIE : 2 hours 30 mlnules (Illeludes 21lours
WIlling and ch,ll.ng lime)
-n,c (,I/>/\!\I(' '" '/r;5 "'(Il'c rs II.,.. rrll;(.1 ,r(r,T rr is u'II,''/.
head red or green cabbaSje (2 pounds) ,
eored and shredded (12 10 104 cups)
(see page 72)
!It eup sugar
2 teaspoons sa lt
!It c u p veg etabl e 011
3 l ablespoon s Iresh lemon lulee
y. teasp oon poppy seeds
Peppe r
eartOll, peeled and grated
To" till' cabl);!!;l' \\ IIh till' SlIf:t,lr ;md 1 to:;I'POOll
of tl w ~11t and ,llIol\' 10 SII 111 a cul.md,' r lo r :It
le N I hou r o r up 10 4 hour., \Vllid. till' Oil.
IenlUJt JUlCl', po ppy ' t'l'd., tho: n: I1lJ111111j.; I Il'J-
spoo n (.11t. and Yo 1l',I<POOI1 p,'ppt:r tog~ l hl'r 111
a bowl 1,1'}:l' t:lIoll~h 10 hold Ih.:- d,ld. Add till'
Wlltt-d r"bbag<' JlId clrro\< ;md 10\'. Chili for al
least I hour bl'forl' St'n-mg, SC,I«)11 \\ IIh ,alt and
p"pplC'r 10 IJSIl',
To Make Ahead
Col('~bw ran b<' prr:p,'T<,<I. cQv<.'n:d, alld rt' lrigl'r-
~Il'd up to J day' III a<l\".III(<.'. Ik ton: <l'1'\111g,
fro:<hl'1I t lu: s,lbd \\lIh J tiJ.h of lcnlOli JUIC..-.
5":15011 wllh \;11t ,md pl'Pl'l'r to t,HIo:,
5eJt JOk/wl [jip : SA. LT YOUR CABBA.G E
Cabbage slaws have a t endency to be nothing more
than watery, b land piles 0 1 cabb age, a problem
that only gets wor" the longer tne slaw sits. This
is beeause eabbage Is na.turally lult of waleI', wh icn
teac hes out InlO the salad, diluting lis consistency
and Ilavor. Our Solullon 10 th is problem Is to salt
and drain the cabbage, Ihus a.llowl ng most of
the liQuid 10 be drawn out belore Ihe dreulng Is
added. This results In Ilavorlul slaws with plckle-
crisp cruneh and Clingy dress1ngs. In our Sweet and
Sour Coleslaw recipe, we use sugar t o both wilt and
season the eabbage, Oon't be put ofl by the amount
o f sugar, or by not rinsing It as wllh Ihe other Slaw
reeipes. Most of the sugar (and the wit) is diluted
by the extrac l ed water, leaving benlnd Ihe perfect
balance of sweetnen and saltiness.
 AMERICAN POTATO SALAD
SERVES 610 8
PREP TIME : 20 mlnute5
TOTA L TIME : 1 hour (,oclucIM 20 mloules chilling ume)
For ""Sf ((,u/I". "I' 11<1/ ' U/'.<II/IIII' ,> II\'('I
tI,t' mlml',/ $11'('(/ pirkl!"$.
1 pounds red potal", (10 medium),
$(nlbbld lind CUI Into ~- Inch chunks
~ cup rId wine Yinlgll'
SIIII lind p e plMt
% cup mayonnaise
~ cup minced Iwe.t pickles
tablespoon Ollon muslard
2 rib. ' e lery, chopped fIn,
• hard-boiled eggl, pe'led and chopp ed
coarse ( p llge 213)
1 tabl espoons minced rid onion
3 tablespoons minced tresh parsley
BrUlg the potalOl.~ Hild -I lJu~rl' W;\lcr to a
Smll1ll'r III J brf:tl' pOI ;Itlt! .'ook unol
;Ihom 10 I11I1HII,',. Dr-un . Gl'udy to"
pOtalOl"S wnh till" \'1Ilc~..ar.14 11.>;15»0011 salt.Jnd \1,
I<'lspoon pepper Jlld rdrl~cr.uc for 20 I11mut<'S.
"'k~U\\lllk I1I1X the 1lI:1)'OlItlll'l'. pH.:kl,'S. and
mustard IOSl'llU'r. T()';< !Ill' dulled potalO(.... with
Ihe llIayollllJI'l' lIu"mre. cder)', q;b"S. 0111011. lnd
pnsky ~ea\o11 \\lth gIl ,llId l}Cpp,'r
Keeping Your Family Safe: Potato Salad
If you dunlo. It'~ til,· mJyOI1l1JI~e 111.11 1I1.1h-s
Slimmer pOlJIO ,a!.]{I~ a risk) prol'uS1{iOll,lhlulo.
a:;:alU. I'olato '\;ll.Jd l~ t)'pKJlly llIade wllh C01l1-
merclal 11I.I)'OIl1IJi<~'. \\'11I(h i .. p.'~lel1T l zl'd 10 kill
s:lllllondlJ Jnd Othe r bKIl'ria. EWIl hOllll'made
1II,I),011I1aI5,' i~ ml"l:lJllhl' probkm, 'UKl' It :::l'llI.'r-
ally cOlllaw.. 1'1I01l:;:h 11'11I011 JlIlCl' or vUH:g"r 10
illlllbll hae l,'n:d :::TOwlh. rh l , cui pm I' U~UJI1~'
Ih e .. oil ;IIlJ dll'l Oil til<' pUI,nul". wluch harbor a
bacllTil (('I)II111lOl1ly knOll 11 ,1<; <1.1ph) 111:11 dlrlVl'$
Oil "Iarchy. low-acid lood, hkl' POI,1I0L'<; and nel'.
To 1'1I,Un: food 'l;lfl'IY. ,(rub pUIJlOl'S hdol"l: cut-
[lIlg or coolo.m::: ,1I1e! JJ<lay< lI~l' c1l',111 Ull'lI<l!5 alld
cUlling boards 10 .wOId cm,c-("onIJ1ll1ll.lI101l.Thl'
U.~.D.A. n"colllllll'm\. !1m roods bl' rcfn:;:erJled
1IIIhm rwo hOIll'l of pr<'p.lr~nOI1. or UlIl' hour if
room 11'11Ip"rJlun,' l~ abO\',' <)U Ckgl"l'l". For sum-
Illl'r pKIlI'..... II'" I'('commclId IrJlI'lmrllllg fQO(h
III cookrs ami promptly r<'fri:::l·TJUllj.: Idtol't"l'S.
THE AMERICA' S TEST KITCHEN FAMilY COOKBOOK
5t.!t JlitcIren 5 1,,: DRESS WHILE S Till WA RM
Most potalo salads lire heavy and bland. In orde r to
enliven our American potato SIIlad, we tossed Ihe
pol/ltoes with vinegar while they were stili warm.
As Ihe potatoes cooled they absorbed the vinegar,
I"ddt' rrli," fi,r which boosled their lIavor, And with more lIavorlul
potatoes we were able to dreu the $.IlIad Wllh leu
mayonnaise, which SIIved Ihe salad Irom becoming
100 heavy.
GERMAN POTATO SALAD
SERVES 6 to 8
START TO FINISH : 30 minutes IZID
<- ·"llk.. <1 Ih'llSliri: skilll'l,,, IT,lIliIJflJUII skill,'1 1I'J11 "II"w
Iii .. b,lr"" I" .«'fIr! r"mllu'/i:,'d hus ,III II,,· skill..1 b",·
/"111. -nlis lI'iII "")'111, ill <1 rir/lrr-Ii1S1fJ/.~ dlt'swl.~ ,'ml "
III"'!' .rl'"~'iflll 0'11/,"/. 111' sun' 1<l ,{J,II), rrisl' 1/11' /1,/(,,";
m/"'",1S( il 1I,il/II/TII S'!I!~)' 11'/11'11 rPlllfu'lIrd 11,,,1, I/H'
drr.<sllI.l!.
\CIl(kr.
[h(' \\~1r11l J pounds ,ed potatoes (10 medium) ,
scrubbe d lind cut InlO %·Ineh o;hunkl
% cup whl" vlnega,
10 ounces bacon (10 slins). ehopped tine
medium onion, chopped line
teaspoon liug/lr
to la~tl', tablespoon whol e -grain German,style
mu stard
Yo teaspoon pepper
Yo eup minced fresh p/lrsley
Salt
1. Brillg Ih,' pOIJIO'-'~ .mel ~ Il \lart~ WJlcr 10 a '1111-
Ill,'r in a br!;l' pol ,md rook uII1I1 tcnd,-'r. ,Iboul
10 I1l111UIl'S. D r.un. r,,<;erI'1I1g Yl: cup oflhe 1)01.110
cookmg \VJll'r. Return Ih,· pOlal~~ 10 Ihe pOI,
spr111kll' wnh \4 Clip ortbe vlm'g.IT, ,mel cowr to
keep w:m ll.
2, MeJllw hik, fr)' Ihe b;ICOIl 111 ;1 br~e ,Iall,'\ over
nll'dil11l1 Ill'at 11111i1 crisp, aboul 5 111lmltl,<;. "rall~t".' r
till' bKon 10 ~ pl)lCr-rowd-lincd plalc ~l1d po ur
otTall bUI 6 lable~poo11§ oflh~' b~(,OJI fll.Add rhe
onion 10 Ih,' sklll"1 \\llh Ihl' hlCOII fJI. n:nlTll 10
11l<'dlUlII ht:~I.lnd <"ook ullnl o;oftencd :wd Ix:t-;:m-
!ling: to browlI, aboul 4 mlllll\'.... ~l1r 111 Ihe sugar
until Ub50ll'Cd, abolll 30 sl'(:oll(kAdd Ihe rcl1lJIIl-
Ill); Yl: cup \'IIl,'~r Jlld dl\' 1I:'I.'(\·\'d 1'01:110 cook-
mg waler; brmg 10 ;1 slImu<.'r :md rook ullul d,..
Imxmrc 1Il,-·,lSIlIl,'S ,Ibout I Clip. aboul J lUlIIlIl'-.....
O IT Ihe heat, wlnsk m III\' "l\1~IJ.rd and pt.'PP'· r.
Add Ibl' pm,llot"I. ensp blcon, Jml par\I'-1' 10 Ihe
<klllcr Jnd \~. ~a<.OII with salt to l.ISle.
 FRENCH POTATO SALAD
SEIIVE$ 6 to 8
PREP TI M" : 15 minutes
TOTAL TIME : 45 minutes (Includes 20 mInutes
chilling I,me)

l pounds red polatoes (10 medium),

scrubbed and cut Into Y.·i nch- Ihlck sUces
6 tablespoons while .... In. vi nega r
Salt and pepper
6 tablespoons .~t''1- ... lrg rn oli ... e all
tablespoon Ollo n muSl ll rd
small red o nion, m inced
l t ablespoons minced fresh tarrago n o r
parsley

IJ rmg till" pmJtnl"" ~lld 4 q\larl~ wal,'r to a ~i!1l­

iHer III ~ brgc pol ~nd coo k Ulltll [c m kr. abo\lt
G,'ntly IQ\~ tIl<: W.!rI1l pot,llo;.'S
::; 1l11111Itl". 1) r.1I11.
wuh 3 1.lhlcspoom of .he \'illC~lr. Yl I,'aspooll
~.Ih. Jnd It. Il'aspoon p"pper Jlld n·frigc r.u c fo r 20
1Il1l111l'..... Mc.mwlllk wlll~k Ih,' " 'I11;,imn!;! J ubll'-
'POOII' \'lIll·~lr. Ihe OIl. rllllStJrd. Y. Ic:' ''poon '\;llt.
For an especially "avortltl French PolalO ~Iad. Kid
,111,1 V. ll'aspoon Pl'Plx:, IOS,-lIlt •. TO\!, tlw chill,'d capeo-s. corn!Chon,. and raOISn.S
pot,lto<'.... wl\h till' vinaigrette. OI11on. and l ~rrab'Oll.
St.·~wn \\ nh 5.111 ~l1 d pl'pp~'r to l:lSt~..

"'A AIATION MACARONI SALAD

FRENCH POTATO SALAD W ITH RADISHES,
SE RYES 8 10 10
CORNICHONS, A ND CA PERS
PREP TI M E: IS m.nutes
Omn till: herm 311d I()'I;S t hl' dTe"'05t""J por.llOt'"
TOTAL TI M E: 1 hour 30 m,nUles (,ncludes 1 hour
\\ Ilh 2 medIUm red r.J(hslll"'S, lhlllly ~hced. It. cup chlillOg t,me)
Glx:r-.. rm~cd :U1d drJmed, :md It. cu p cornich-
Oll~. thmly ~hCl·d. :llolll,t Wi th rcd onio n. pound elbow m aca ro ni
S/lit
To Make Ahead cup mayonn/llse
I'outo ~l.lds C,111 bl' prep,m.'d. cown:d. :md refrig- , rib celery, chopped line
"r:m'd .1 {lay m ,\(h-.m(c. Ikfon' scr\'in~, frc~hl'lI 3 hard-boil ed eggs, pe"ed /Ind chopped
till" ~,l l.Id w it h l'lther ,\ ~poo nful of 1llaYOl1n~isc t in' (pag. 213)
or oil (de l'clldlll~ 011 tlw rCClpl') and ,I dash of It. cup m inced sw.et pIck les
\,l1l\"~.lr. S~',l!'>01\ wuh ~dl and pepper to t.1~ tc. It. cup m inced I .. sh parsley
Yo cu p Ires h I, mon luke
3 tablesp oons min ce d .. d o n ion
2 t ell$poon s Oll on mustard
Pepp er
gC,jt :Ki/cIiUl .'lip: DRY YOU R NOODLES

There I, n' t /I member 0 1 the t es t kitchen who hasn't been
en t ked b y a bowl o f m /lc/l roni sa lad in ali its tangy-
l weet glory, o nly to be disappo in ted by a m outhful of
diiuted mush. Th e problem beg ins w ith Ihe macaroni
Itself. sll'lCe cook ing water has /I tendenc y t o colleci In
the crooks 0 1 the mac/lronl, no m/ltter how long you
drain It o r how h/lrd you shake it. Thoroughly drying
the m/lcaroni on paper towell Is the sure· l i re answer to
1. Cook 11ll' macarom III -I (lll.lrt~ IX)Lhl1Y: 11,L1er
5\.'aSOnL-d w llh I LlbkspOOIl \;1 11 IIIUII thoruLl~LI\'
(~'ndl'r, JO to 12 IlLIIII U~"'. Dr:LIl I Jlld n il5\.' 11ll" 1I1.1GL-
rum 1II1,k r cold W;llt'r IIIml n)ol. Shak~' Out .lIIy
c"Ct"'~ WJter Jnd ~l'reJd ~'\'I.'nly O\w pJp.:r IOw•.:1s to
dry for abom 3 n111lU(1~. COI:er Ihe lIlJal'l)m wllh
.:m otht'r byl.,. of paper ()\wis Jud rolllhl' llIac..rolll
~RltIlKIIO blot ~1\,ly an}" 1\.·111.1111111~ m ONUI\.'.

cre/lmy m/lc/lroni salad Ihat Isn 't /II /III w/ltery.

2. TO\S Ihe J11..1Carom wuh the n·lll.lmm~ U1b,'flxiLelll5

Sil l ad s
,lIId .<;cason willI ,lit and f'cpp.... r to I<lStl'. Covl'r and
rcfi-Ih"t'r.t{~- for at Jt,:ISI 1 hour Ix'fon: <;(,'I'''mg.
To Make Ahead
MKarQni s,11,ld can hl' pITpared, cowred. :md
rcfrigcrat~-d a day in advarlcl', Before serving,
fTl'Shen thl' sabd with :1 ~poonful of 11I,lyo!1llai.....'
,mel a squel'll' oflcmon juin·. S,'aWn with s,llt and
pl'ppe r 10 taStc.
5e"t JUkIiCiI [jip: BEYOND AL DENTE IS KEY
Pasta salad can be (and sho uld be) a delicious dish,
Unlortun"tely. very few of us have ever encountered
one that was much beyond a bowl lull 01 bland pasta
tossed with .!ln ad hoc assortment of vegetables. That
said, we've made a few Simple discoveries about how
to get it right. Every cookbook, Italian grandmother,
and test cook in our kitchen wilt implore you to cook
pasta until at dente when making traditional pasta
dishes; cold pasta salads are the one e~ception to
this rule, When we cooked it "I dente, the pasta
seemed undercooked once II chilled . But when
COOked more thorou ghly (about 2 minutes beyond "I
den te), It fi rmed up to t he perfec tte~ t ure once It had
Cooled , We have also learned that hot pasta tossed
directly Into the d ressing to marinate as It cooled has
the greatest depth o f lIavor,
FUSILLI SALAD WITH
SALAMI AND SUN-DRIED
TOMATO VINAIGRETTE
SERVES 8 to 10
PREP TIME : 20 minutes
TOTAL TIME: 1 hour IS minutes (,ncludes 30 m,nutes
chilling t,me)
6 tablespoon s exira-virgin olive oil
(8-ounce) Jar oil-packed sun-d r ied toma-
toes, drained, pa tted dry. and minced
2 tablespoon s red wine \llnega .
tablespoon fresh lemon Juice
garlic clove, minced
Salt an d pepper
I pound fu sllli
8 ounces salami or pepperoni , cut Into
y.&-Inch-th lck matchsticks
8 ounCe5 p rovolone, cu i Into y.&-I nc h-Ihlck
matchstiCkS
y. cup Kalamata o li ves, pitted and sliced
2 t ... bl espoons cape . s, d . ... lned and chopped
2 t llb lespoons mi nced fre sh pa rsley
\Vhi~k the oil. qlll-<Irkd tOI1l;\toc~. vlllq.;ar,It'llloll
THE AMERICA'S TEST KITCHEN FAMilY COOKBOOK
jllic~'. garl ic. Y, teupooll S:llt, and Y, [~'aspoon pcp-
pn tog~'tlK'r in a bowl brgl' l'nough to hold til('
s:abd. Cook till' fi.1~ilh in -I qu,lrts boiling W:Her
~l',lillm'd with I t.1blc~poon salt until tender, nbout
1-1 mimlll'S. Drain the past:l thoroughly. then toSS
willIe hot wJlh til(' dn.·ssillg. Rl'(rigl'ratl' IIntil
rhilil-d, ;l bo LLl 30 1111nlltC~. Stir III till' R'lHaimng
mgredieLLls. Sl'awn with Sol!t ,md pCpplT 10 tastl'
bdon.' ~l'rving.
TORTELLINI SALAD WITH
AS PARAGUS AND FRESH
BASIL VINAIGRETTE
SERVES 8 to 10
PREP TIME : 20 minutes
TOTAL TIME : 1 hour 15 minu tes (Includes 30 m,nutes
ch,IIIng lime)
Ffl'>h ,,,rtt'/liIlJ is m~Il/,,/;/,' ilt 1111' rt:{r(~('r'II'" StYlioll ,!f
IIWSI slI/wmJII'I.'l'I.<.
6 tablespoons extra-virg in olive all
YJ cup c hoppe d fresh basil
3 t"blespoons fresh lemon Juice
shallot. minced
garlic clove, minced
Sa lt and pepper
pound as parag us, tough ends tr immed
and sliced Ihln on the bias
2 (g-ounee) packages fresh cheese lortelllni
y.& cup pine nutl
pint grllpe or cherry t omlltoes, hal ved
ou nce Parmesan cheese, g . lIIed (y. cup)
1, W llISk th l' oil\'( OIL bast!. Il'll\oll juin', shallot.
garlic, Y, tl'aspoon S<llt, olnd y, tC',lspoon pcppn
tQb>cther il] J bowl brgl' cnough to hold till' s,l13d.
2. Cook the 3SP.lrJh'1.IS 111 -I quarts boilmg Wlt~'r
~e,lsolled with I tab k <;poolL ... llt until tC'ndl'r . .loom
J mmllll~, Tr.tmtcr the J'sP.lr.ll,'lIS to a colamkr
u~illg :1 ~otted ~poon (do Ilot di<;ean:1 till' boill1lg
\\':I!er) olnd nm under {-old \\';lkr untill'oo1. Sh"k!.·
out any l'XCl"l.' \\~L!l'r Jnd tOSS with thl' "inaig~tte.
3 , Return till' \\~L!l'r to J bOLl. add the wrtl'llIm,
and rook \llllil tellder. following the pack:Lgl'
inslfuctiom. Drain llw roncllilli thoroughly. tl1<'n
to,s Whlk hot with till' asp,lrJgl1S and dressLllg.
Rl'frignatl' until chillC'd. JboLLl 30 lllinLLll's.
4 , 'Ioa.~t the pilll' ]lues III ,I ~Hl.L11 ~kiJlet over
ll11'dlUlH he~r 11mil ~,'old~n alld fray:rant. :lOOLLl 5
l1linLllc~. jib! !X-(Ori,' ~l'rving, ~tir the to~ql'(l pi nl'
nlll~, lonUllX'~, and I'arlllcsall Ln ro Ihe salad :lIld TOMATO, MOZZARELLA,
-.c~<;01l Wllh 1.111 :md pcppcr. AND BASIL SALAD
SERVES 6 to 8
To Make Ahead
START TO FINISH: 2S monutes rz::D:iI
TIll" tart,·lIulI and fus/lh qbds can b..' prepan:d.
co\,-'n:d, and n' trlgeratl'd ~ d~y III advance. fl is imfH"toIlir'f' /" usr "u/)' lilt rlf ...·sl.;wrirsl I,'m,u,~s
I1don' ....-rvmg, fn"'lhl'n the salad \\1I1l.1 spoonful )'l'" (,m/iud."" II'IS Sol/,III. II'/'irll I~ ..ru" rdi-rrrillol"y
of oh\'e 011 and a SCIIIl'C1.e ofkmOIl JUKC. ~'ason lIS 11<111<111 /I,(lur. Cd/WSt s"I,(,/ -n,is !.II".I is 1'1.'$1 ,',I/m
wllh ~lh and pcpp..'r to tast". ",tl1 d flrr(t '!{ (w.<t)' I""",d '" help $,'P IIfl ,/'e ,,''>'y
"'''',II.':ll,'I\,n-1i I/Ti"ss",.~ 11,.III""'/S iu tllr "'"",,,, ..r,/l/'
1'/,lIIer. /·,'r Illr IIII'Sl ,lItr,/('m'/IT!";;rrrt,I/I, 'U. I/I$(,m/ tll/'
Jim IIII,f /"$1 sliff fTillll (",/(/, 11'111"','.
THREE-BEAN SALAD
SERVES 8 to 10 4 medium. ripe lomatoe s. cored and sliced
PREP TIME: 15 mmutes y., Inch thick
TOTAL TIME: 30 mmutes plus 8 hours mallnallng t,me pound 'resh mozzarella, slic e d ~ In ch
th ick
r,,, Illr b",IJ',JlW. /Irr/!<Ifl' rlus $<,1,111 " dol)' In;{o",' S'TI';U,I! 2 tables poonl coauely cho pped fles h basil
.<,'siw/ Ilw hl\IJIS /Jill';' II (II,IU(I' It' /II'/(;IIIJ/,'. 130: SliT!" /0 y., leaspoon salt
Im·II.1! /lu.1 soi/iid /" IlIdllJ IflUf/cr"III,.,· I'\''',rr st"n'il(l!. )tI, leaspoon pepper
y., cup ex tra-vi rgin Olive 011
cup red wine vinegar
'A cup sugar Slnnglc altl'mal mg ~hn'~ or tomato Jnd m02-
V. cup vegeu,bte oil z,1Tc1b around J pblter. ::-:'pnllkl,' wlIl1 thc h,l'I l.
2 garilc cloves, mInced ~alt. and ",'pper. dR'lI dnl.lk with tbl' oil. Allo\\
SlIlt and pepper till' Ilavon 10 11ll·ld for ,Ibollt 10 I1l1mlt<... l"ll'foTl'
8 ounces gleen beans, trimmed lind cut In lo ser\"lIIg
'-Inch leng lhs
8 ouncn yellow Willi beans, Irlm med and
CUI Into I-Inch lengths
1 (15.5·ounce) can red kidney beans. rInsed WALDORF SALAD
V. red onion, chopped medium
SERIIES 6
y., cup mInced ' rn h ~r. ley ST... RT TO FINISH : 30 minutes IZm
1. I Ie.lt the \'mel-\Jr, ~lIg.lr. 011, g.lrhc. 1 tcaspoon Prrslt 1,"r'~l"'l1 ('r dIll IS nSfllll,II{." .11,11\1( III'n~d"
~Ih. Jlld ,\ pmell of pepper III a small saucepan II'" subSIWllr drlrli I,rr/,$. Sen\' "II /I /'1:'/ '!/ Irllll..,
o\"Cr lIwduJ111 hl'at until th e SU~lr dis~oln-s, about II'II//fl' "$ ,I liglll II",rh. '1111! <,,1,1.1 1',1Ir! WI'll 1I11fr
5 IIIII11Hl"'l. Pour 11110 J bowl br!-;,' enough to .~rillrd -"",iii.
hold the )31..d and ~l't ,ISI(ll·.
] Granny Smith appln. pee led, cored, and
2. Cook the ).:rcCII and ydlow bl';\IIS III 3 qUJrts cut Into V.·lnch cubes
boillll).: \\:u ,'r ~l',I~ned \\ Ith 1 I~ble~pooll ~LlI 6 ribs ce lery. Iliced thin
1111IiI cri'p.tt,tld,·r. about 5 II\III\lte~. 1'11I1l1-:" tile V. cu p walnuts, toasted and chopped coa lse
beJIl~ IIIIIlK'cll,ltdy nltO ICC \\':Itl'r aud allow to (see page 181)
cool for 2 Ililnutl'~ lll"filTl' dr.III11I1!;. y. cup ralslnl
,v. teasp oonl minced fre sh tllrragon
3. Stir .111 ofllll" Ill';II!'. thl.' omoll. Jnd Ihe pJl"'lk'Y or dill
llitO thl' \'illl'p;JT III lxture ~nd n·frlgcr.llc at ka,t tablespoon 'resh lemon Juice
K houl"'l to leI thc flavors IlIdd. Brlllg to room Sail and pepper
1,'mpl·r.I(Un' ror ]0 111111111...... Jnd ...·aroll wllh salt )oS cup mayonnal.e
and I....·pp'·r 10 la~t,' Iwfo r.' ~l·r\' lIIg.
TO\~ till" al'pl,'\, l""kry, \\armll~. r.II"II1\. ;111\1 IJr-
To M ake Ahead ra)..'Q1I lOf:t,ther III ~ II1cdltlll1 bowl. ::-:'prmldt, wlIh
Till" <"lbd can hI' prcpan·d. cown'd. Jlld rcfri).:- thc I..-mon JUICe. '.I. t<."lSpOO Il '\.lIt. and ;\ p11lch of
"rJI,'d up to 2 da)',- m ,ull"Jlln'. Ikfor.' ~"T\'111!!. Pl.·Plll'r. Sur III lilt" l\l,IYOllnal,e .lIId \l"J<Q.\ With
hrUl).: to room tl'l1Illl'r.ltur,' Jnd ~ason \\ ilh ~lh sail .md pt.'pP,·r 10 IJ~I.·.
and pePI>cr to t,I~II'.
FRESH CORN SAL A D COLD SESA M E NOODLE S
WITH BLACK BE A N S SERVES 4 to 6
A ND TO MATOE S PREP TIME: 15 m"wtes
SE RVES 8 TOT ... \. TIME : 40 m,nutes
PIIEP TIME ' 30 ml ...... t es
TOTAL TIME ; 45 minutes 11 '1- I'nft, Ilir Jlnrw ~IIII Ir,\'rU'" C!/ (/lImky IJj',lrml
Imllr,lwn'. Hourn'" m',/111y 1/('" .,,11 1!lII/IT (,11/ /1(' lI${'d.
SII'«I smlm,.., {" m i.' ,/I, ; /,Ir IU'n', .1<' Jp,,', Iry IISI/~~ [( )~m (<lIm,,' frmlfrr;;fI C/IIIII'S( t:\.'lIlIoodlr~, mltsmlllr
rllill" I;-,):::.nr P' (.JIII /fd fl'''' 12 " 1111(('$ drird sl"{o,!hrlfl t" fj'~l!mllr. 'l1,is illSh (,11/
/1(' t',blly CI'III'lTfr,/ illlt) ~ IIwili di.h /ly I/(ldlll,~ mid,
DRESSING $1I,..oIo1rll (hirkm ,
6 Ublaspoons ..-Ira -vl,g ln olivil all
2 lablilspoons trash lime Juice S tabl espoons sesame "ed s
tablupoon red wine yl n'"lI' 5 tables poons l ay sauce
la fllpello chUe, ste mme d , s • • d e d , and y., c up chunky p e ;anu t bull"
mlncad 2 tabl e spoons rice vi ne g a r
1 garlic clove, minced 2 tablespoons light bro .... n l ugar
}1: teaspoon (umln tablespoon grated gInger
y. teaspoon u ll 2 garlic c loves, minc e d
Yo t.aspoon pepper teaspoon Tabasco
y. c u p hot water
SALAD tablespoon sa lt
e ean fresh corn, hu sks and silk removed pound fres h Chinese egg noodles (see
pint grape or cherry tomatOits, halved no te above)
<15.5-ouoc,) can black b ea ns, rinsed " SCll lllons, s Uced th in
6 sU ll lons, sliced thin med ium ca rrot , peeled a nd grated
2 tablespoo ns minced fres h dlanlro ,ed b e ll pe ppe r, stemme d , ,.eded , and
5 .,1 a nd pepper sliced th in

1. r"Or fiR" d,,-'iSU1~: Shak<- ;,11 of till' dn.. ~~ml-: nI!;I'l:-
(tWill' log~'d1l'r III a }lr wnh .1 u~lll - finmg hd.
2. Cool l h(' ,'orn ill 6 l !lIJrts bOiling \\'J.Il'r unnl
tl'ndt'r. 5 10 7 IIlUlUll". [)r.am Jml nU ll' lIndt'r
l'o ld w;lI.:r. FollowlI\g Iii.: "limo 0 11 PJg'" 131.
('\II Ihl' h'rnt'is from l'aeh coo 11\10 ;\ bfl::'" nll:':-
ing bO\d U~I1l~ a I'lrm!-; kmfc. Add Ih ... 10l1l,IIOlo;;,
Ol'J IIS. sr,l lh o l!~. cll.lIltro, ,lIId dn"",mg ,md !O~~.
Sl'J~OI1 wilh s.lll :md p ... pper to tl~le :111.1 sefve
To Make Ahead
This ~:lbd r JI1 bl' prl'pMl'd, roven'd. :lIld rcfr iger-
:ltl,d 3 d.l), III adv,ll1CC. lk fnfl' wrlllll", brmf,: to
mom Il'mpl'rJllIrl' :111.1 Ireshl'l! with 3 ~l lH~Cle o f
lillll' juin'. S('drol1 \\ IIh "ill .1IId pe p pl' f 10 13~I C.
gut :Kitclictl !iip: SERIOUS SESAME FLAVOR
As ian s esame noodles typically taste gummy and
bland. We found It necessary to rinse the noodle s
... fter the y ... re cooked and th in the sa uce .... ith a
lill ie .... ater In order to p re ve nt the noodles from
becoming sticky, To give the sauce some serious
flavor. ....e lidded both pe anu t bYtter and sesame
seeds along .... ith the authentic Asian Ingredients o f
ginger, soy sauc e . and ric e vinegar.
1. Toasl thl" Sl'Sd Ill~' 5~'('d~ III ,I ~ lIIall S ~lll~'1 ova
IIll,dlUm Ill'u. ~urr i llg, IIIml ~oldell :lIld fragrallt.
,IOOUI 10 IllmUI~'S, R (''Sl' rVl' I lablc~pooll of Ihe
R'Sdllll' ~ed~, I'urce thl' rcm:umng 4 IJbk...poon~
S\'s:.!.lI11' ~Cl'd~ \\llh thl' o;oy QIKe. pc,lI1m bUltl:r,
\·Hlebo:lr. sugar. gmger, g.lrhc, and Tdh,I\CO III J
blell(l~' r (or food proCl'Sror) unu l slI1ooth. ,lholll
J() ~econds. Wilh t h e IlIlc hm e fl mllln ... add tlH.'
hOi WJll'r. I I.lhlt'spoon at J IUlle. un ti llhe ~auCl'
hJ~ die COllSlSte nry ofhcJ\')' crcJm (YO ll m ,IY 1101
1Il'l'd 311 dl~' wall·r).
2, Cook Ihe noodlc~ III (, q narts b011111g WJll'r
",,~~om'dwilh Ih ... s.dt nu n J Il'lI{k r. :tboul -4
1I1 111UIl'S, Dr.ull .md rin~e Ihl' noodl ... ~ unde r ro ld
\\';lIcr lllllJl r ool. Shake Ollt tl1l' exce~~ W,\ll'r
and tr.msii:T 10 a 1.Ir~<' howl. Add the ~C,llhom ,
CITrol, r.:d Pl·ppl'r. ;lIId ,<,"-'lIIl' \allCl' ;uld IOS$ to
combllll'.Arr.mgl' Oil a Wf\'lllg pJ.ltler (or dIVld ...
:uuong IIlchvuiuaJ holds) :mil ~pf1nkk with thl'
rI:s\"Twd "<.'S;lllll' Sl· ... d~.

THE AMERICA ' S TE ST KIT CHE N FAMILY COOK800K

SANDWICHES

-
 SANDWICHES

COLD SANDWICHES HOT SANDWICH ES

Roast Beef with Boursin and Reuben Sandwiches 79

Arugula - 82
Tuna Melts - 79
Ham and Smoked Gouda with
Grilled Cheese Sandwiches - 80
Sweet and Sour Pickles - 82
Grilled Mozzare ll a Sandwiches
Prosciutto with Goat Cheese
with Tapen ade and Roasted
and Radicchio - 82
Red Peppers - 80
Roast Turkey with Cheddar
Oven "Grilled " Cheese for a
and Apple - 82
Crowd - 80
Smoked Turkey with Havarti
Philly Cheesesteaks 81
and Watercress - 82
Oyster Po' Boys 85
Roast Turkey with Avocado
and Sprouts - 82 Shrimp Po' Boys 85
Mozzarella with Roasted Red Cubano Sandwiches 86
Peppers and Pes to - 82
Middle Eastern Pita
Spinach and Feta with Sandwiches - 87
Sun-Dried Tomat oes - 82
Sloppy Joes - 87
Chicken Salad with Fennel and
Portobello Burgers 88
Green Goddess Dressing - 82
Peanut Butter and Apple with
Skillet Hamburgers - 89
Hon ey - 82 Skillet Cheeseburgers - 89
Hazelnut Spread with Bananas and Skillet Turkey Burgers - 90
Toasted Walnuts - 82
Tuna Salad with Tomato , Tapenade,
and Feta - 83
Egg Salad with Bacon and
Radishes - 83
B.L.T. with Avocado and Chipotle
Mayonnaise - 83
Muffuletta 84

• signifIes FAST
REUBEN SANDWICHES
SERVES 4
PREP TIME : 15 m'nute~ TOTAL TIME : 40 mInutes

E., ,/ Rlle/rff sdm/U'itl,. I'fl'/,Irr ,I,c (Ilmed i~rf u;/II

tiulIl), slia-II IUrkrr. Cl'fdUl), ("/"s/,/U' (~rl' JI'~~/'S 7111ml
7.1) (,m/w subsrrllllfdj." till' S,lIInL'''Hlt.

B slices hearty rye b,ud

Yo cup Thousand Island D,eSllng
(page 53)
8 slice' Swl$s ch •• s. (8 ounce,)
pound sauerkraut, rinsed , drllined,
a nd sq ueezlld 01 uce" mobtur.
(1 ~ cups)
1)1\, pounds thinly sliced corned be.'
2 '"b'.spoons un salted buller, melted

1. A(UII~I an oven rack 10 tlw !luddl.: po~ilion

,Iud hell the 0\'<:'11 to 200 dc~r"T~ . A~sc ll1 b!l' four
~;llIdWICh ..'S by laycrlllg tl1l' lIl}::rc(h cnts .I ~ follow~
between the s1icl.-s ofbT\.':,d: I tablespoon dn..-ssi n ~.
I ~h c ... $Wl\S ch .....-s..,. Y, cup <i;lllt:rkr:mt, I moT\.'
Go e,ny on I"" bulle. lor CriSPY and c'-Iy R... Dens
Ilbl"'~I)()o1l drc'>lIlg. (, OUllel'S corned 1>1.·..·(. I lIlon:
'[!Ct' Swiss ehe\'~, and fin;lll ), 1 mort' ubk"'poun
dn"'''lIIg. Press g.'ndy Orl tilt" s,l ndwKh\"<; 10 '>l't.

2, lkush th .. lOps of TWO of Ihe ~a!1(h\,(hl'" wuh TUNA MELTS

~o m.' of IIIl" mdl("d buul'f. L~)' them bUltl'Ted-Slde
SERVES B
duw n III ~ 12-inch Ilouqi c k ~kJlkt over Im:dlulll- STA"T TO FINISH! 30 minutes IZDJ
low h(":I{. Pbn' ~ brgl' 1) ute h o\"e n or helvy
'Itockpot on top orthe ~andw,ehe5 ~rld cook ullliI ,..j,,), I)'pr ()f.~I>vrlllldli"J! rf'CC$t'. £lIcll <IS SII1Sj. dwdr/.,r.
eri'ip ,ltId ~:old.'n, "bollt 5 m mliles. '" I'1mmalll eho"r)r. e,III IX' ,,,bstllll/t"(I(.,, ,ht' prom,l,mr .
.'115" •. 1<11" S/,/II ,,,,,I
1,•• 1$1('.1 £'~~IiJ/I 111111/1", Cd" /1( IIjrd
3 . Ilemovl' Ih l, pOI, brush till' lOp'! of III\" s,lnd- 11/ ,'/,I(t' 411w S,lIl1/u1c/' "fr,,,I.
\\ 1c1ll"S 11).:1111)" WIT h 'lome of thl' n'm;l1tl11Ig bUller.
Jnd Il,p them over. Rep[;lCt· till" pOt on lOp of the recipe ClilSslc Tunil Salild
501nd\\ 1C1l .... ~nd cook unul till" SI."cond l,d.' IS crl'!, (pilge11)
:lIId goldl·n. abol1l 5 nllml\l~. Trall)I""r tht, Slnd- a I ItCes high-quilltty ..... h lte landwlch bread
,\ KIll""s !O a win' rack SCI O\"l' r J bJkmg <iwet ami 2 tomilto,,; (1 pound>, Iliced Y. Inch th ick
kel'p them \\";ITIl) in Ihe oven while f"pelting till" a .tlce. p rovolone cheese (8 ounces)
procel~ With the Tem;unmg tWO ..;! Ildwiehes.
AdJlIlt ~n own r:lck ~o that It 15 () /Ilc he~ from th e
broiler ~'k!llent :lnd heat the brolkr. Ar r,ltlge th e

gut :Jlikflen g jp: WEIGHT YOUR REUBEN

By layering the cheese close to the bread and
spreading small amounts of the dressing throughout
the sandwich. we were able to e nsure Ihat the
sllndwlch was fully f!;lIvored ilnd thill the cheese
IICtuillly melted. Pressing the sandwiches down
with II heilvy weight ill they cook lorces ilil of Ihe
components to meld, milking the sandwich much
easier to eat.
gut :Jlil.dWt [ijp: TOAST YOUR TUNA MELT
Tunil m"tlS have iI ~d reputalion ilnd rlghlly 50,
BUI we discovered a couple of keys to mak ing a
greil! tuna melt. Stilrtlng with fres h. flilvorful tuna
salild Is absolutely necessary; just mi~lng tunll and
mayonnll15" doesn't cut II. Also, loastlng th" breild
before topping II with tunil salad keeps the tuna
melt from becoming iI limp, soggy men.

Gfliled chene grows up, wIth ronted peppers lind
tapenllcit
h rl'ad Ull J r ttnmed haklll); 5hl·CI. Toast thl' bR'ad
IIm!"T ti l" bn:llkr ul1ul ~olde n brown on ho th
\tdl". aOOm 5 m m u t l·~. ~p rcJd about Yi ntp of
the- fUn.1 Ql:td over eJC h d tCe of 10lSI, and top
wllh \ht·.·d IOm3 to. tlll't1 dll' pro\'olon.·. Broil
\lnn] rht, chc.... e- hJ~ Im'itl'd and t~ bl:glll mn ~ 10
brt)\\ n, 3 10 6 tllHlUll"S.
GRILLED CHEESE
SANDWICHES
SERYES 4
START TO FINISH: 30 mlnules IZ!1i
8 ouncn mUd cheddll' che.se, s hredde d
(abo ut 2 cups)
8 sllcn hlgh- que llty white III ndwlc h bread
" tllbl.spoon s ().1, stic k) un sel le d butter,
melled
1. At~UlI JtI own r;K k 10 till' nurldlc posnion
.tt1d hl'll 11ll' oven 10 201J dl'g'.'l'l, Asscmhk
four ~.md,\ idlt·l. cadi lill .. d \\ nh ).1, cup of tlu'
shn·dtkd dwdda r. 1're\. h ~htly on th .. l;tt1d-
w tdll" to leI
2 . \Vorl.:t nJi; \\ tilt (WI) \.;md\\tchl·~ ;n .1 ttnt.·.
b Tu~h th .. tOp of .·ad l hjo:hdy \\ tlh ~me of the
t11dled hultl·r. I J)' tlI.·lII bunef",l -~ul e do\\ n
THE A MER ICA ' S TEST KITCHEN FAMILY COOK 80 0K
!jell JUkfll:n !jjp: GRATING AND GRilliNG
A reeipe for grilled cheese sandwic hes may see m
unneeessa ry. bullwo simpl e s lepi will "'",!ly Impro ....
this cla ssic sa ndwich. First , "ra l lng the c heeR
ensures perfectly me ll. d cheese that Is . ve nly
di strlbuled over the enl lr. s lice of bread. Second ,
cooking Ihe sandwiches o ... er m e dium -low he al
help s to devel op lin Il'Ic red lbly cris py and b eautifu l
golden brown exterio r.
il1 J 12-mch 110nmek ~k tlll'l owr I1wdtum-low
hl·lt. Cook mlltl the lil'lt ~tdl' I~ ("n~p ;md !;olden
bro\\n . abou t 5 rII mml'S.
3. IJ ru,h till' IO p~ h~h d )' with ~t)nll' of 111,·
r~· tIla lll lll ); mdw d bllll <' T. Illp the ~.ttldWIChl·l
OWT. and cook IttllIl th e ~l'eo n d ~ i dc t ~ e rt~p ;1ltd J
goldl' tl brown, :lbOUl -I m i n1t l l·~. Tr.tt1\fl' r tl1l'
~andwl c h el 10 J WITe r:lc k ~ .. t O"l' r .1 rnn tll N!
bak111 g Shl'('1 and h'e]l war m III Ihe O\'l'l1 wlnll'
cooklllg Ih.· rcmainiug two ~1t1d\\ t clw~.
VA RIATI O N
GRILLED MOZZAR ELLA SAN DWI CHES
WITH TAPE N ADE AND ROASTED REO
PEPPER S
SI1 ~mutt' H Ottllt'L"S sh ...ddl·d fn~h mOUlrclla for
Ihl' ("h(·d,br. SliCl' 1 ro:m ...d rcd iX'Plwr (s.:e page
65(,) 11110'.!.-meh shct'S. \V ]1l'11 ~ssclllblmg (he
~ndwichl"S, ~prcad I Ica~poon T.lpe rllde (pa~t'
33) o\"('r eac h $hce ofbrcad Jnd la~'l'r till" roasu·d
peppCr$ b,:tween Ihl' ehee..:,
OVEN " GRILLED" CHEESE
FOR A CROWD
SEIIVES 8
STAR T TO FtNt SH: 30 mInutes IZ!1i
16 sllc.s high -q uality whit. sa ndwich brea d
8 t llblespoons (1 l1lc k) un se lted butter,
melt.d
po und mild cheddar ch..... s hredded
(aboul 4 c ups)
1. Adjust tlw 0""11 rar k ~ to Ihe upP"r-mtddle
and ]owl'T- l11idd]" pOSitions :m d llt:JI Ihl' own to
-175 d"'grcl"S. Ik ush .'Jeh "d., of the br..ad shcn
lightly wtlh ti l.' mellnl bUllcr and 'prcJd t1wm
out in a 'illlg].' !'ty.. r OWT tWO hakmg ,h.'elS.
Toast the bn'ad lit IIIl' own to a light gold ... n
brown. 1(\ 10 15 mmttt(.... rOt.tUng th.· baktng
)hel"5 fron l lOp to botlvl11 half\\ay through thl'
bal.m)1: nm,·.
 !jC,j j $.iUFII!1I :ljp: TOASTING THE CIlOWD
While we think our recipe lor grilled cheese
sandwiches is the best, it's n.at a practical recipe if
you need to make more than four sandwiches. We
di scovered that Ihe IriCk to m",klng g rilled cheese for
a crowd Is to use a hot oven, nOI '" skillet. The key is to
lirst toast the bread in the oven so thaI It will remain
cr isp. After you assemble Ihe sandwiches. cover
them with foil so that the bread doesn't loasl again
Imd become dry. This unorthodox method yields
mOist and cheesy sandwiche s with c risp exteriors.
high 11l'J.l unnl 5111111l11crmg. Add Illl' 0111011, ~nd
'JUli' unlll <;()fiClll'd ami lightly browtll'd, "hollt
;) 1II111I11l·'. Add thl' 5h:l\·c,1 I11cal, Vz Il'aSpoon \.Ih.
,md Yo tl'a~pooll p('pper and rOIllUIUI' to cook
unul till' bcd IS no longer pin )., ..,bOIl I 5 nlHlUll'5.
4 , Turn tile.' hl.' at to low. ,llIngk thl' ,hrl.'~ of
dll'C"C o\-cr the I)\C~t, and .lllow I(l melt. :Illollt
I minlltl'. Fold tlil' melt,,'d c h ..·cS\' mto 11ll' !lIl'.II.
D ivldc th ..' 1)11.'.11 and c hn·w 1I11xtun' l'Vl'lIly
among tlil' toa~tl'd roll,.

2 . As....e.·mhlc e.'lghl $.1l1dwidll'\. eac h filled wnh Vz
cup of dlt, shrrdded c\1!:ddlr. 11l.1).,lIlg ~lIrr Ihal the.'
ilion: 1Q;lsll'd-tookmg )Jdl'S of the bread .ITC f.1Cing
o\!twa rd. Lay du.' ~ndwldll'~ on J b~l k111g slwct .md
pr..~ hghdy 011 l'Jch of tlll·lIl. Con:r till' b:lking
~hl'l.'l nghtly with 1011 .In<l b.lkl' lI n nl till' chl·l~1.' I~
I h ()ruu~hJ)' m dll'd . 5 to lilIl11lIlltl'~.
To Make Ahead
TIll' bread Gil lx, 10asl..'d, wrappe.'d lightly wnh
p l.1StlC wrap. and h'pi al room Il'll1pe.·ralUre for up
10 :!4 hOlln 111 adv;IrICt,.
To Make Ahead
Th(" 1Il('JI for the dlCl'5 ..'"StC:I)., can hl' ,hJ\-..'d up 10
:! hours III ;ld\';II1(..·. Howcwr, do 1101 frcl'zC rhc
5frlp'" of mcat lor morl.' dun JO 1l111lUll..... or till'
mc:n \\ III b.",'OIne.' grainy.
PIlEPPING ANO SHAVI N G THE MEAT FOil
PHILLY C HEE SESTEA KS
For an "ulnenllc pt"lIy cheesesl"k Ulncl W'Ch,"",olII
should be papet·thln. Here·s how 10 KCompl,s,h '''''I

PHILLY CHEESESTEAKS
SEIIVES 4
PIIEP TIME: 15 m,nules
TOTAL TIME: 1 hou, IS m,nute s (,ncludes 25 m,nUles I. CuI 1M trimmed me"t 2. Sp.-ead Ihe meal OUI QW!.
fOf f,eezong Ihe meat) ,nto I·,nch·w,de SIflP$ " I,,'ge plate Freeze for
"boYI 25 m,nutes
'I71r5t' 511111ltndlf5 (,m br I<'I'IH'II "111! IUfk1t-1i h", IH'I '-
Jk'rs, 5,U//el'll/1£1/ J1£l'J!f.'~. iII'f'CI n'/'51!, Ilr h"1 S'lIIft'.

2 pounds blade, sl.loln, or round sle" k,

Irlmmed
" (6-lnch) sub rolls , s plit lengthw ise
2 tablespoons vegetable 011
2 onions, choppe d medium
Salt and pepper l . Us,ng either" food processor I'lted w"h" slic.ng d's~
6 slices Amerlc"n or provolon e cheese 0' a vet~ sha.p knife.$h~ve Ihe p,art,,,I1~ ',olen me"l &$
Ih,n as OOSS,l)ie
(6 ou nces)

1. Following thc phol(H.cUI tlll'mcal 11110 I-inch- :)eJt :KiUfrm !jip: A QUICK FIlEEZ E IS KEY
wle.k "flp'. Fn'c.'ze.' the.' IIIl',lI unnl thl' l'xtcrior
We found Ih"'l It was pretty e",sy to dupllc"te Ihe
IlJrtll'n' but thl' ll1tl'rior n'm.IlIt' soft, ,Ibout :!5
Itavors of a classic Philly cheesesteak Ulndw lch bUI
111111111<.'5: Ihc.'n sha\'l," (hill.
getting the le~lure just righl w"s another m"ner, To
achieve wafer-Ih in pieces of me"l , we lound Ih"t If
2, Ml';lIlwllllc,:K~u~t ~11 0\'1.'11 r,l(k 10 till' 111I{klle.' !lO"l-
we li.st slice d the me"'l into I-InCh slrlps "nd then
lion .md hl.':ll till' 0Vl.'11 III 4(1) de.'g~e..... LIghtly tOolSI
placed Ihem In the f.eeze~ for IIbout 25 minutes, It
tlll' "pllt rolls 011 :1 b.lkmg ~11l'el, 5 10 1llll1l11ulo:<;.
was much easie r 10 shave them eilher by h",nd or in
the food processor.
3. I-k ,l! {he OIl III a I :!-11l('h nOIl'lick skilll·l owr
 !Ilk !I~t J{iicfult'. gatJ.lJJfik SMOKED TURKEY WITH HAVARTI
AND WATERCRESS
SANDWICH COMBINATIONS SmoIo:ed Turkey
Havani Cheese
NOIhmt,: l~ simpler or mol'l.' ~ms!ym!,; th:m a Watercress
~'nd\\'lch. Uut !oOml' mlK~ 1I ~ hard 10 !-:l'( OU I of Lemon-Thyme Mayonnaise (page 639)
th e hmll ~lld C hCC~l' or pc:m lU bllul'r :md y:lly TIlt. Baguette
H nc .Ire J tew of the.' [lOSt kitclll'll's f.woritt' smut.
wieh cornbillations. Then: arc no hJrd-Jnd- rJ~t ROAST TURKEY WITH AVOCADO
nlil'~ for a~ll1blmg tlw<;c undwicht.."S. mil hen.: Mt' AND SPROUTS
'Ome J"OLIl ll'rs. Co ndllllCnts and spn·ads. about :2 Roast Turkey
tlbk-spoons ","'f Solndwich. should be pUl on hOlh Shced Avoc.xlo
dIet'S of brcJd: thi~ will hdp pA.'wm !Iw bread Sprouts
from bc<:ollilng 'iOSb'Y. To keep a 'klndwlCh fmlll Honey Mustard
bcCOIllIl1!; too big and II11 WICld)'. uS\.' J 10 " OIlIlCl"S Whole Wheat Bread
of l1Ie.\I dnd an o unce of chct'\e pcr sa ndWI ch . As
to \,q;..:t.lhk-s and Olha ga rnishl'S. Ix- Jlldicious- MOZZARELLA W ITH ROASTED
tlK;' arc dWTC to lend [l'X turc ~nd aCCl'IUII:ltC til<.> RED PEPPERS AND PESTO
m:un lIlgrcch ..·lU. l10t o\'crwhclm It. Fresh Monare lla
Roasted Red Peppe.s
Pesto (page 181)
ROAST BEEF WITH BOURSIN
Focacc.a
AND ARUGULA
Roast Beef
SPINACH AND FETA WITH
Boursln Cheese
SUN-DRIED TOMATOES
Thinly SlIced Red Omon
Baby SpInach
Arugula
Feta Cheese
Sourdough Bread
Sun-Dried Tomatoes
Garhc MayonnaIse (page 639)
HAM AND SMOKED GOUDA WITH
Pita Bread
SWEET AND SOUR PICKLES
Black Forest Ham
CHICKEN SAL AD WITH FENNEL AND
Smoked Gouda Cheese
GREEN GODDES S DRESSING
Sweet arn::l Sour PIckles
ClaSSIC ChICken Salad (page 69)
Whole Grain Mustard
Thinly Shced Fennel
Marble Rye Bread
Green Goddess DreSSing (page 55)
KalSI!f Roll
PROSCIUTTO WITH GOAT CHEESE
A ND RADICCHIO
PEANUT BUTTER AND APPLE
ProscIutto
WITH HONEY
Goat Cheese
Peanut Butter
Shredded RadIcchio
Shced Granny Smi th Apple
BalsamIC Vinaigrette (pa ge 51)
Honey
Olive Bread
Cinnamon Raisin Bagel

ROAST TURKEY WITH CHEDDAR

HAZELNUT SPREAD WITH BANANAS
AND APPLE
Roast Turkey
AND TOASTED WALNUTS
NUlelia SPfead
CheOdar Cheese
Shced Bananas
Shced Granny SmI t h Apple
Toasled Walnuts
Mango Chutney
Whole Grain Bread
French Bread
L-_______________________________________________ - /__

THE AMERICA ' S TEST K I TCHEN FAMILY COOKBOOK

 SANDWICH MAKING 101
TUNA SALAD WITH TOMATO,
TA PENADE, AND FHA Fillings: InS1l,,td of thl' mUll lid, rold nl~.
Class,c Tuna Salad (~ge 71) Iry IIlJ"lIlg us~ of YOllr Idi.owl'!, SIKh ,I~ ro.l"
SI,ced Tomato ~hKke n or pork. roJ,1 bmb, or gnlkd \hrnnp.
Tapenade (page 33) Your tJVorttl' salad, roJSIl'd v~gelabk" o r "hf~~
Fela Cheese of frlt!.lu :Irl' odll'r I.I~I)' pO'~lbllitll". All 1II.lkl'
Rom aine Lettuce penl'n !l.111(\\\·,rh fillings.
sandwich Wrap
Bread : Look beyond "blt~ bread "hen you'n:
EGG SALAD WITH BACON AND RADISHES dllll!"lIlj:; :Ibout s:l11dwichcs. Stll'l'rnurh'l ,lll'h"...
ClassiC Egg salad (page 71) lo(by ~I'I.' fillt'd wllh ,I widl' arr:w ofhre.td_ IbJt
Cl'\.lmbled Bacon ~dd mlerl~tmg tl,tl'" (1,kl' oh"" br(·~d) ami tl· ... ~
Thll'lly Sliced Radishes t1Ln.... (11"e 11111 brc~dl.). And who \Jr- d ~a nd"i ch
Bibb Lettuce hd\ 10 he 011 loaf brcad? PIt.I, OOllr 10rull.I\, .md
Toasted Challah I.lvJsh .m.· ,1150 grelt dlll'matl''"'S, l'speci,llly \luh
WCI tillltlf,'"
B.L.T. WITH AVOCADO AND
CHIPOT LE MAYONNAISE Le ltllc e and vege t ab les: Cn'l'u Icaf lell1lrl'
Bacon glws a nice cn<p nL~s to <andwirhc" hm why not
Leaf Lettuce lI~l' grcc lI < wuh more Ibvo r 011 your s.1ndwlrh ?
Sliced Tomato Aruf,'lIb. spmach. and \\'all'TCfl'S\ pac!.. .1 flavorful
Shced Avocado punch that most othl'T gn.'l'm lad:. In addu lOll
Ch,poUe Mayol'Ifla,se (~ge 639) 10 kttuce, fn'Sh herbs, I,k<· blSil. furdwr l'llllJm·~'
Flour Tortilla SJ,nchl"ldll'''. Look Ihrough lh ... \"<'~~'ubk drJ\\l·r
of YOIIT fridge. R adishes. cuclImbc."TS. fennel. .1I1d
~1)rolllS .In' good ~hl'rnatl\'L"S to "hn'd IOmaIOl....
(Sltc~d IrUlts-appl<... , p~'Jrs, ami bJnJIl.I\-.II,o
lIlak<' ;, lU re'" JddllJOn to sandwlchL" th.1t c.,11 for
_ollwthlng "Wl'I.)

C o ndimen ts : Mayonnai'l' ;llid lllu ~t,lrd ,lTl'

the <lJIICbrd S;lud",ich <pn."ac\s. [jut Iry OpL·nUl];
_0111<' Cltff{' 1'1.'111 JJT'l III you r CUphOlrd. I'c'lO. IJI'-
c nad.', chutm'y, lnd hummus .11"1.' I1mH' ,111l'fl'Q-
Ill!; opl1on~. And Tl'llIl'llIbcr th.lt a ~poo1lful of
curry pO\I(\cr. chopped dupotk dllll' Pl'ppt'r.
or cho pp·cd g;,rhc pl'rb up J1Iy 'IOrc-bou];ht
rnaronn.Ll~',

Get CrHt,ve wit h roaOl beet. Sourson. alld liNgUla

5. nd wlc h ••
MUFFULETTA 5f.Jt $.ildre.II !jip: BIG EASY SECRET

SEqv(S 6 to 8 Wh"t mikes thi s New Qrleo'lns-style sandw iC h

PREP r''''E: 30 m.nu\(>s
TOTAL tiME : 9 hours 10 minutes (Includes 8 hours
fOf mannatlng the olive salad lind 30 minutes for
preSSing the sandwich)
0,' JUn' III ljSf .~,,,.d.qll,,lily b,il/l'-om'd .,/il'i's ill Ii,is
rrdlN-il'l ,WI USI' ('limed "lilor,.lJr;III'·(Jm,,/1 ,,/j,\,S ,/fI'
nll/fr SII/d lit 1'/,lSlif deli W/lfdlll/'rs ill ,1", ,dr':Cff.uril
sr(/1"1I ,>r III Jdrs m ,I,f fluk/r IIIslr. If ),.m lI,sl,. )~)"
(,m ntl ,I,is $,IIIi/II'/(h 111M $111<111 1I'I",{~rs <JIIII 1m ... II.!"
Ihlr/)' "I'prll::trs..
special 15 the ol ille salad. While the origina l rec ipe
lor thi s s"lad 5eeml to be a closely guarded secret,
we 'lle combined olilles with roasted red peppers,
sun-dried lomlltoes, olille all. lind herbs 10 m"ke
a salad that Is Just liS flllvorfuL Creallng a honow
for the sallory salad mllkes the sandwich easier to
assembl e and keep s II from becoming soggy.
MAKING MUFFULETTA

OLIVE SALAD
• •
cup green olives, pitted and
chopped coarse
cup black oilY", pitted and choppMi coarse
';' cup ext ra-vl ,gln olive aU
4 o unces j arred foasted r ed peppers,
drained and ch opped t ine ( Yi: cup)
1. She", the loal 01 bread In 2. Remove t he ,nter.or
" ounces oil-packed sun·d rled tomatoes, half hor'20nlall~ cromb 01 bolh the tOP and
draIned and chopped (Yi: cup) bottom P><!C'" 01 the bNad
Yo cup minced fresh parsley untollM bread walls mell-
2 tablespoons fresh lemon Juice su", llboot % ItICfI
t •• sltOOn
dr ied oregano
"arllc CIOIlI, minced

SA NDWI C H
large (9-lnch) round Italian or
French bread
8 ounces th inly s liced mortadella
8 ounces thinly sliced prollolone
8 ounces thinly Sliced hard salami 3 . After brush'ng lhe bread • . Arran\j" t.. ~rs 01 the
w,th the ~ mar,- monadetl ... then PrOVOIone_
nad... spread haH of the lind hnally salam, over the
" For Ih.' oll\""- !>abd: SilT :III of Ihc lIl).:rc(hcl\{~ d.aoned 0I,~ salad In lhe 01,..,. salad
togl,thcr, cO\'cr, Jn d refrig"-T'Jt., for>! or up to bonom hall of lhe brea-d
24 hOIlN,

2, '10 ~~s"'l1Ihll' Ih.' 'ludwjch: Dr-lin Ih.' ollw

<;al.l.l. 'l·'.'n'lII!; thl' Ill.lrtnJck FollowlIIl,\ til\'
plt(JI(l'. e ll l till' bn'ad III half hOrizolll,tlly and
f.·IlIOve 1II0,t ol"lh ... lmcnor crumb. II rll,h bOt h
1II'ld.' Pll'Cl" of th ... br.·:id \\'lIh lit.' n·'.·T\· ... d
11I.lrm,ld.' and. follo\\,!11f; til.' pholm, pl.ln' half
01 ,h., olin- ~Jbd III
th ... hollowed-out brt:,,,1 5. Soread Ihe rem.onlng II. Wrap the mulfulettll
,IIU.I lOp \\lth Ih., ,hccd mOrl,l(kll,i, provOIOIlC, 01' ..... salad over the me.. t '" pl;astoc wrap. plKe't
Pliw:e the rem;aonong poece between two plat..
ami 'J1.UlIl. Top \\Ilh the l\.·maUlll1g ohn- lJbd. 01 bread O'o'e< the 100 01 we,gt1led w,th se ......al
\\r'a p Ih.' \.IIUh\lCh 111 plasllC WT'JI'. ;111<1 prc,s II the 01' ..... m'~I"" lind oress heavy cans on lhe too
b.'I\\l·CIl IWO pblt."'i, U$I1lj! J fcw IIl',wy CUll on on the sandWICh bghtly plaUt. and r.. lnge.ate lor
101' .1'- \\<.'I~hll. I'la(.· l it., WCtghll'd lam"" 1( h 111 III least 3-0 monutes
d ll,' r.-fn~.·r.ilor for al It'ast :;!l Il1l11mC' or II]' to
(, hmlr... UdOT., ~t'rl'ill1>' UlI\HJp till' ',1II<I"ldl
aud l'U1 II 11110 \\'<'<lgl·'.

THE AMEAICA ' S TEST KITCHEN FAMILY COOKBOOK

OYSTER PO ' BO YS
SERVES <I
PREP TlMIO : 20 minutes TOTAL TIME : 45 mInut es

[ 1'111'/" )'IJu (,/II s/rurk l'"ur ""." oysters J'" Illis n:fipr. U~'
/iull il lUudl (,/sia Id 1.0 11 )' t/relH (I/rrdliy .r!wrkrd-t/rl')'
. <lrt' IIS'llil/), s~,/d iu sm,,11 «lIIl,IIm'rs <11 lire .Iisl! «mll/,'r.

l3. 1.~UfllfS (<111 I\Ir)' .1lrro1lly ill 5i':::t'; ,Ilis (trip /' IIsrs <l /"4
rlml is 2 )1'(1 I"IJ.~ 111111 " ZV:.·;" cI, 11;'1111<'/(", SiII'I' ,III'
r/.'m"wd /m:,u/ mimI, /i" ",Ira I'srs, lik/, IIwhu\! m>lfWIIS
(m' /hlgr 58) ,IT )fl'sir bfl,,,drrl/lIJ!Js (SIT P'(I!I' JOO).

OYSTERS
Y. (UP fine-ground cornmeal
Y. cup aU-purpose flou r
Yo teaspoon sail
Yo teaspoon pepper
14 teaspoon cayenne pepper
)IS pound shu c:ke d oysters In Ihelr liquor
(20 to 24 oysters)
6 cups vegetable all

SANDWICH
long baguette (see note above), split Dredge seafood In flour and cornmeal for aulhf!nt,c Po' Boys.
lengthwise and cut Into four 6-lnch pieces
y. cup ma yonnai se
2 teaspoons fresh lemon Juke
Sltit and pepper im.'rior crumb from bOlh the 101' ,md bO!!01l\
y. cup minced dill p ickles Cfll<lS. Spread m:lyo lI ll:lb<, libl'r,llly in~ldL' L',1I:h
1 tomato, sliced thin ho11o\\'. <pri nklt- w it h Ih.: lenlon JuiCl'. and 'e,I~OIl
4 green leaf lettuce leave s w u h s.,h and pcppn. Spread Ihl' pic k k~ .lIld fri",d
Oyq.'fS in lo Ihe bottom cr\l~ls,Top each ~.lIld\\'irh
1, For Ih~oyslas: M IX Ih t' cornllw~J. flO UT, saIl, w ilh ~l'vcral S1iCl'~ of tOlllalO. a k:lf of !.:1t\lCe. ,llld
p~'pl' ~'r, :lIld ca)'<'IlIlC IOgd lwr III ,I brgl' , hallow fin:IUy ,he Uppl' f cru't.
(:O lllallleT. Scoop up about H of till' oyster~ using a
slotted ~poo n :Iud allow Iht' exn: ~s liquor {o dr:J in VARIATION
off briefly, Scalier Ill.' dr.lI ued 0ysl.'rs ,!cross tlw SHRIMP PO' BOYS
cOrl\IIl('al mixlUre alld shah ' Ilw cont;lilwr to co.1I Suh-tmlte .y. pound \\ll"<hulIl (41 / 54J (oum) ,hrllll!"
IhclII l'vcn!y, Tr:Jllsfcr Ih~ breaded 0rSlt.TS 10 a wlr.' p<'d~d .111d d,'v<1I1<'d (.......' P.lgC 273). ICIl>~'d With I
rac k WI ove r a rillllll~d bakin g shn'l and n'p<'JI L1J1.,'l' 'W lightly hell<'n. for Ihl' o)'''t<''r; ill tlwir liquor,
wilh Ihe n'lllainlllg oy<{~r~,

2. H <';)I Ihe oil ill b rge Du tch Ovell . wilh a cand y

J
I hl'nl101l1~I~r mt:l( h ~d 10 IIIl' side. owr Iligh 11<':lt
lIllti! it rc.lC h."'S 375 d~grc("S. Slip half of thl' br.'.ukd
oy,ters em'fu lly into till' !1m oil alld cook, SIIrrin~
.lIId pmddmg: Ihelll to ke~p Ihl'm from stic king
togethl' r, lInti l they an.: golde'n. :100111 1: lIl111utl'S,
Tra ll~K'r the fned OYSlers 10 a p:lper-lOwcl-!mcd
pb le. R eturn tIll' oil 10 375 dcgn't's and fry the
rl'lllammg bn'adi.'d OYSlers.
3, For the sall dwic h ~~: Ho llow Oil! t h~ inSld.,
of Ihe hagul'IIL' pi,'ces by r.'moving ,0111<' of tlw
geJt :Rachel! gjp: FR I ED OYS TERS
Since the oysters are Ihe focal p oi nt o f tnis sandwich,
we sp ent con siderabl e time perfec ting o ur fryi ng
tec hnique. We fo und Inlll cook ing the 0YSlerS In
small batches In very ho t o U kepI th em moisl and
tender Ins ide and cri sp y o n Ihe o ulsl de. It also
helped that we dredged the o yst er s in a mi Kt ure
of eq ual part s co rnm eal and fl our-the cornmea l
helped give them thllt ex tra,crunchy exterio r Ihat
w e all found to b e Idea l.

Sand wi ell ••
CUSANO SANDWICHES
SERVU 4
PREP nME: 10 mmute5 TOTAL TIME : 35 mInutes
'11",,11' ~h«jl I~{t(wrr I",rk (.m /J(' srI/'S/lIllII'd.I'"
IIMI! WI/CIS. if pHI {,/II ',)it III/Jlur $<1/111111(11('$ ill Iltl'
_<f,~llIrI ,/I "II(f, (,1<,11 IIii'''' III /",uhrs <ll1I//r,,/d 'hI' firs!
b,uri, i" ,/ )I,'ml lIr't'u.
pound (JI,o-lnch-thick) p ork (utltt.
(B cuUets)
Sa lt and pepper
4 t . . spoons vegetab le oil
-4 (6-inch) sub rolls, split 'envthwlse
Spicy brown mustard
).1i cup Sliced dill p ickles
8 slice. Swiss ch••se (8 ouncn)
8 Slices bilked ham (8 ounce.)
2 t /lbl,spoons unsalted buner, m elted
1. Sc.I~OI1 dw pork Cutlets I,her-lliy \\ IIh ~.I !t ,lIld
Iwpp.:r. I kJ! 2 ICJspuons of tb,· oil III a 12-mdl
nonstick ~kllll'l over medIUm-hIgh h" .1t until
Jll~1 ~moking, Add half of till' pork nlll,·t~ ;lIId
(oo\.. \lllul !-told"n brown on both Sl(ll·~. Joom
I X. I1IUlUll"S per sid.:-. Tr.lI1sfer the cooh'(i cUllets
to J ,,1,111.'. Add till' n'mllTlll1~ 2 t(,J~poon~ 011 10
[he ~lJllcL return to [1l,'dlllll1~lngh he:1I \lllul
JII'I mm la ng. and cook tlw re!l1al1llll~ CUlkLS.
Tr.U1sIC r tlw cmll-IS to 11K' "bll', [hell I\IP" th,'
lkilkl (km with ,I \\'Jd of p~pcr [owcl~.
2. liollow OUI the ill',ide o f th" rolll by remO\'~
11l~ >'oil\\.' of th" 1I11,'rmr crumb Imlll both tlw
lOp ;111<1 00110111 crll'LS. Spn'Jd 11lI1'I.lrd hht:rJ lly
1I1~ldc e.lell hollow. ASS<'mhl .. four s,lndwlCh,,<; by
bYl'rm~ till' mgredicnr~ 11110 [h(' rull~ J~ follo\\_:
1 [Jhk-<;poon plCkh."S, 1 slICe S\\'I~S che,~', 2 ~licl~
h.UI1. 2 ( uti,·t,. 1 more ~hcc S\\'I~~ elICt,<;". and
fillJlly I mon: t.1bk~poon !,,,,kl"I.Pn'ss ~cl1tl)' on
thc "Jndwi('hcl 10 ~ct.
3. Uru"h th,' topS uf tbe S.ll1dWldle~ wlIh h~!fof
the 1\ll,lt ..d butter. La}' tll\.'111 blltt<'red-~idl' dow n
III .1 12-lI1ch nOlllll(k skllJ.·1 on~ r IIH:dlllm~lml
1l,';1I, Pl.ln· J 1.11);:" DUlCh ol'en 011 top of th,'
5;lIldIIKh,', and cook 1111111 ('f Ill' and gold"Il.
,IOOU! 4 11l1llU!l.....
4 . R,'mO\'(' tl1l' Olllch own. brmh the 'Wlldl\ KhL....
h~ht1y Illth WillI.' of thc n'mailIIng bUII,'r. dnd
1111' them owr. R"l'iac,' the D lllch 0\'1.'11 on lO p
oflh,' ~;l11dl\ Iche~ and cool tlll lli [hI.' second sid('
I~ CTl'P ;11101 goldl'n, about 4 1l1111111,'S.
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK
fitJ t J(ilcItell 5ip: STELLAR LEFTO VE RS
Trad itionally, Cubllno sandwl(:he 5 fell ture th inly
sl iced roan pork alo ng with the customary ham
thr
and Swi ss c heese. But con sidering t hat few o f u s
tend to have leftover roan pork, we searched for an
alternative. In the e nd, we sellied on pork cutlet s.
Since they lire readily available, quick c ook ing,
'
and tlllvorful, pork c utlets were the sec reI 10 our
ho memade Cuban o sandwiches and well worth Ihe
10 minute s It took to coo k them just to make Ihe
sandw iches.
Tasting : Which Olion Is Best?
Willll' yl'llo\\ muqJrd. m~d.' from mild. ycl~
10\1 11111,[;mi w,'d\, IS ;1 (0I1U11011 condiment
III Alll .. TlCl, 11\ CO\l~Irt, D iJon mus[nrd. mad,'
from spIcIer bl1l11 Il or ~0Il1ett1l1C~ bhck musl;lrd
sced~. is cOI1\id"n'd ~\lpeTlor \lh"11 II COl11e~ to
sand\lldlL'i. Although IllJny p<:opk ~1\CJr h)
Ih., DIJon llluslJn:i ntJml f:tctu~d III Fr.l.nn', \W
wonden:d If our IJSIl'rs would fi nd All1 l' r 1C~n
\'Jneill'! ,IS 1I'0rthll htle.
Wc cOl1duCled IWO u:sts companng lilli,'
popular pn:xiuct" U1c1udtn~ four Dijon Illlls[;ml
\'JrtC\l,'~ !rolll r rancc Jnd fil'c frolll till' Ullltcd
Stal",. Our la,ta<; \WI\' looking for a D!jon wllh
J ,mooth [l'Xt!1TI:. a ell'an afte rtast,· wllhou[ m y
oIl' flJI'or" a l11oJerJt,'-IQ-a.,serllw lewl of <;plci-
IW<;<. ,lIld ,I good b,llana' of pungency. Je,di[y,
,ll1d SJlt1l1e~s.
The 1\'II1IICr of ou r Iming was till' Freucil
lllu<;l:ml, Ro l:md Exira Strong Dijon. ,,11I(:h
laslers pr.aiSfti lor liS ~;ood bJl1TlCl' orft,l\'ors and m;
f.1\'orabll' Il·Xtun'. Tim Qld. till' Ameriol1 br.andl
did qm[,' wcll.and Gn'}' l'oll)'>on (wlll(" h I< ~("tual1)'
rnad(' III th,· Umtl'd St.tl~'S) look SI.'Cond place.
Tasting : Dell Hams Win Every Time
cib m ro. 1 leaspOOll s..11t. Ctlllll!l. G1Yt'1111l". .md
Wh~ 11 II cOllle~ 10 11.1111. ~\lpn1llarket5 oITer a yogurl II11Xture togedll'r Ihorou).!hly \llIh your
(hZlylll!l lTr.l)' of I"JTletlt'i r.l11~1Il!,: fmm prt'pKk- hands. Fo rnI Ihe m ...al mi"lur.' 11110 two:lw 1Vi- 10
.Ij,:t·d 10 <.IKed- w-ordt·r. Jl1Ielll 011 findlll!! the 1x'S( 1-lI1ch-\\ Id l' PJll i~·~. Pbce Ihl' pa\ll.'" on .1 I.!rg<:
tUIll for our ~JJl(h\ Idl~'~. Wt' mUlld~'d Ill' l wldt"- pble ~nd pm Ih,.. phI(" III III.' fn.:~,zt·r UIlIII Ih ...
r.l1l!;1IIj,: ~mu" ofhalll~ 10 taste. patl1l'S an: firm. JOOm 5 1lI1111l1,'S.
We liN! (TIed l \';ITtet)' of pll:shn'd hlm prod-
IICh. bUi (J,leTS c.llq..'UTlcJ.lly 1l.:Je<:t(·d their hland 2 . For thl' )'Ob'llrt saue,..: Mc;ul\dllk combull' till'
il\\"or and chl'II"\' lexU!n,". D I5ml~~lIIg thl'Sl.' hallls. Y0t:,'un. C1blllro. and garltc ltl a ~111all bowl and
we mo\"Cd (0 till.' ddl couJlwr. St:J5011 wllh Slit. clyelll lC. and IlIlIl' JUIU' 10 laSI<:.
At the lkll COlll1ll'I", In- ~",·ner.dly found IWO t)'JX~ R ... fngl·r.lll' tll1l11 n... edt"1.
of IlJIn- bolkd Jilt! b;]I..l-d. Uolled IlJIlls. ",llIch call
be Idelltlfied b) th", lr n.:ct;]llb'ukir Shlpt', [lstcd beflt'r 3. " k at the Oil 111 a 12-II1<h nOllstlck ,bIle! ()I."\·r
IIl.HI Iii ... pl'I.-siln:d hJms, but m~! t.IS!l·rs dlsJik<'d Ilwdlllm-lugh he.1I \lIml JU'il ~1l10klll!-!. Add the p,lI-
tlll'IT IWt. pb,uc I,..xnm:. U,lked or 'Illoh-d hams. Ut'i ami cook unul I\"\"II browlIl'd, about .2 llIl lUltl....
howl'n-r, retlllll'd ,I Il'''lUre Iha l wa.~ c1<X1.' to I'I.'JI Flip Ih<: pam~'S OI1:r. fI.'duu· th ... hl'J( 10 IIlN]II11Il. Jilt!
h,lIll. Of tht· ,,-,\'('11 I.m,..m-s ofbJked haln, w ... 1:l51t'd, eontmne 10 cook UlllII \\1:11 blUwn ... d on IlIl' S<'l'ond
Ihl·I'I.' II~I~.I w id ... r.l1l~'C OfnJ\'Ol"l-"OllIl' ~Wl'el,some sid .... ahom (, minllll'S.Tr.ln,l<: r tilt' p.lttll'S 10 J p:1I><'r-
'1llOky, '()]lIe spiC)~b\lt t;~ll'rs found .111 of Iht"1Il IOwd -hn ... d pllte and It'l drnm for <;cwr.d 11 11 11111,... ,
quite h"OOCi. Uak ... d halll fmlll thl' ell-II WlilUer might
CO,{ J IlItl,.. mono', but !( IS th ... 1)('<;1 choin', 4. To a'~"'lllbk th ... ':lI1dw i clll'~: Nestl ... 3 p.llt1e~
mlO "Jeh p lla ro u nd \\i1h «Jllle ofllll' kttun' ;md
a ~poollrll l of Ih,· )'ogllrt 'i.lUCI.', S,·,,, .... p.IS~I1I); Ilw
n'IIUnllllg: yogur l s.:1Il~'C' ~l'PJrJtcly.
MIDDLE EASTERN
PITA SANDWICHES 5eJi J(itMM :lip: W AS TE NO T WANT NOT
SE II VES 4
Meat pa tt ie s are u sually bound with brelldcrumbs.
STAIIT TO FIHIS H: 30 mmutes mIl
We found It e asi er to tut off a p iKe 0' eac h pita
!f ),,,, ./.] 11.>1 /11.:1" ( ;{,lIIfrt'. 5"bsllllllr In-../, 1111111. brea d (the p itas must be ope ned .nyway) a nd then
use t he sc raps to b ind lhe pattl.s t0gether. Do ta ke
LAMB PATTIES the time to firm up the pan l" w ith a short stay in the
4 (a· Inch) pltll bre ad rounds 'reezer, th is makes them hold (he ir sha pe better.
1 tllblelpOonl p lain yogurt
pound ground 111 mb
.2 tablespoonl mlncad 'resh cilantro
SlI lt SLOPPY JOES
taaspoon cumin
SEIlVES 4
y. t.alipoon cay.nn. p . pp. r
START TO FINISH: 30 mmut.$ IZIIiI
3 tabl espoo nli veg. tabl. oil, for co oking the
patties As Iltrir IImlle md'(,/It's, fhr$I' $,1111/11'1(/'1". ,Ire 11<1/,'ri·
11115/)' mrH)', S., UTI'i' fI,t'I" .m p/,u.,s .d')".1! lI'u/I,r.,rks
YOGURT SAUCE "lid kllll~'$.
cup plain yogurt
tablespoon c hopp. d fr es h cl!llnt ro t a bl es poon vega tabl. 011
garlic clov., mlnc. d m. d ium onion. m lnc. d
Salt 1 ga rli c clova, mlnc.d
eay,nn. p.pp.r Vi t.aspoon c hili powd.r
Fr.Sh 11m. Julc. % pound (85 p.rcent I.an) 1I10und be.'
1 t.8lipOon brown I Ugar
4 c ups co.... ly chopp.d romaln. I,ttuc. Salt a nd p .pp.r
1 cup tomato pur.e
1. For Ihe IJmb p;IIIl(:S: CUI J Vi-Illch pIece from iii cu p k.tchup
Ihe top of clch pllJ round. Chop Ih~'S(' pita }4 cup wat.r
'II.· r.tI~ findy. Ih~'n ma~h Ihl'llI IntO Ih~' )'Ob'UTt and Tabuco
Sl'( aqdt, to <;olten lor 5 UIlIlUIC~. ML" Ihe lamb. 4 hamburg.r buns

SlIndwlchl'
5t.lt $itchal :jip : SAY NO TO C ANNED JOE
Don't be tempted 10 buy the spice packages o r
CIInned premade liltltlgs for Sloppy Joes a t the
supermarket. Makltlg Sloppy Joes from sc ratch
req uires otlly a handful o f basic pantry IngredietlU
atld the resulting homemade flavor tastes far better,
As lor the Sloppy Joes sauce, matly reclJaS just
use ketchup, but we thought satldwiches made this
way tasted overly tart and vinegary, We foutld Ihat
usltlg a combltlatlon 01 tomalO puree atld ketchup
gave our Sloppy Joes the right balatlce of fresh
sweetness plus a good tangy putlCh ,
1. Heal th.> 011 m .1 12-mc h sklllet OV~'T medlulIl-
IlIgh heat IIm;1 ~hlJnmt'rl1lg. Add till' Olllon and
cook until llghd)' browned, ~boU! 5 1IILIIIIIl'S. Add
the p ri ll.' :lI\d dill! powder and coo k for I IIlIllUIC,
Add tlil' beef. brown ,uWlr. Yo lea'pool! s-1h, :md ~
lea~poon Ix'ppe r, R eduCt· Ihe heat to medium alld
cook. brt::lkmg Ihe meal 11110 .~11U 1l plcct..... lI lllil lile
mC.1! i, 110 lonl,:er pink, abOll t -I minUtl"l.
2 , Sor III th e IOI11 :UO PUTl' C, h ' lChu p, :lI\d watl·r.
Cook Ull tll Ihc IIl1xturC IS ~hghtly dud:cllcd.
about 5 IIUllutl',. ~caWn with T.lb:l~co and $:lit
and pl'PI)er 10 u <;tc, SPOOII Vi cup of Ihl' nU'JI
IIIIXtu~ 11110 each hamburger bun ,
To Make Ahead
Thl' 1I1(';U fillmg ca ll be filily pn'pm.-d and
~frJgcrJ[ed for up to J daY" or (roll.'l1 for up to
I Illomh. Ilt' hl' al ovc r low heal. ~ddll1g a linlc
CXtTJ WJ I.·r If II ~Cl'm~ 100 tlllck .
PORTOBELLO BURGERS
SERVES 4
PREP TIME: 15 minules TOTAL TIME: 50 mmutes
I '/r!, (hft'~/' dud /"I'PUI,1tJ /., Sill / )~JUr IIIS/,', IIi' Jm:f/'r
if
/'I(II/' I"'O,,/)(.'IIM s" M /,It.s,· /1/'1'<111'" /lrfl' <Ill' Jr/'slrrr,
)"'11 {/IUII"I ji",1 1<1(11" ,.",,~, lIS,' 6 wl"II,., lU us lmmlll;
""'/ d" c""'3r ,hI' (", 'kil~~ llUlI' hI' "bOlll 5 mll/Ulc1.
Yo cup oliva 011
2 garlic cloves, minced
2 teali poo ns minced fresh thyme
Salt and p e ppe r
• portobello mushroom ca p ' (5 InChes In
diameter, 1~ pounds)
4 ounces blue cheese, c rumble d (1 cup)
• round crulity rolls, Ip llt In hall
1 toma lO, sliced thin
2 c ups arugula
THE AMERICA'S TEST KITCHEN FAM I LY COOKBOOK
1. AdJu~1 all OWl! rac k 1O!l1l' uppt'r- Illlddlt· PO~I_
nOli and Itl'al Ihc o\'c n to 475 degn:~'S, Combn1t:
tht' ot!. garli c. IhpllC, Yo uaspoo n SolI!, a nd 't.
tcaspoon IX'pp.' T in l sm ~ll bowl.
2, PIKe Ihe llIushT'OQI1lS, glll-qdc up, on ~ fOlI -
hned balallg shet'l. Urush Ihc mus h T'OQm s with
half o f thc oil ml x tu~ an d l'OaSI IIllul till' lIlush-
room~ aT<." JIISI Icndl'r, about 20 IlllllUll'S. FitI'
[hl' mushrooms ovc r, brush with rhe (l'mam mg
oil ll1ix[II~. 3nd COlllmLlC 10 roasl unlll Itghd y
bl'O\\ ned, abour 5 mmuu's. Spr m klc lilt' blue
cbecS\.' ove r tht: lI1u~hroom s ~lId co ntlnu c 10
roaSI un ul thc chc~'SC mdl>, about 5 IlllllutC~
lo ng.cr. La y (h\, coo kcd mlL~hrooUJ c~p~ 011 til\'
rolls 311d 101' wllh th c 10111;1(0 and aru~,'ul.l.
!]t.Jt J(ilcliul !lip: SKIP THE MARINADE
The mellty ".ture and fl avor of portobello mu shrooms
make Ih em exceltent lo r s.ndw lchu. Men'll reclJaS
suggest marin~llng the mushrooml for extra flavor,
but we lound thllt this made th e mushrooms slimy and
masked their Inherent meaty flavor. Our suggestion is
10 skip the marinade and brush the mushroom, with
011 thaI has been lightly flavored with garl ic and
herbs; Ih ls hel pI the mus hrooms develop an e ven
richer flavor as lhey rOllst.
Keeping Your Family Safe: Ha mburg ers
H .'alth .'xIX'riS rl'conllllelid cooklllg halllburgl'''''
10 all mlcrn<ll 1~lIIpl'r;lIUR' of 1(>1' dq:r.'es, Ilul
is. lIuul Ihe 111('.11 IS well dOlll.', \Vh )' Ih e cOll ccm
,.bout ground m~JI bill 1101 SI\'ak, or roa~ts?
Smn' .Jb,ltdl of ground 1II\'al conta m~ (fllll -
1Il1llg5 from dOll'l1' (or hundreds) of ;l1l1l11als, 11'\
far 1II0rc hkcly to b~ COIII,1IIIIn a l<' <I with blcll' rla
Ihan a <It':lk or rua~I, wll1c h COlIll'S !rom ~ ~ mblc
:IJ1I11UI. In ;ld.lIlIOlI, lun.'r ia tlut .11'1.' PR"'l'llt Oil
,1 ~le,l k or l1)a,1 :Ir.· most hkd y 10 h c on the ,ur-
fJt'~. Th ~ ,uri"jt'l' tl'lll p l'r.l l llrl· 011 :t !,:rJlINI S l~a k
will rt'ac h 3 ~;II,-' lc\'C1. ~ \'Cll If III\' Im~TLOr of d l\'
IllCll doesn't. Whrn cooklllg with ground bn'f.
[h~~ IS no 1Il1.·riorh·xterlor dltT\'R·n c~. If Ih\,
meat I~ cOIIIJmIllJll·d. II Will bl' COI1l,I I11111.111.'d
Ihrougho ut, Wilidl m~'Jn~ Ihe <;urfJc(' o f ~ burgt'r
a s wd l as til\' IIII~rl O r 11111, 1 ~ Jc h a 1.> mper,J!ur~
~ umci(' m 10 kill any bJClCfll.
The bottom line: If food 'Wfcry IS you r lOp
concc rn (allli II should be wlwll coo klllg for
yomlj.! c hildn:n, prt' gllll1l wom~n, Ihe: dd\·r1r. or
the Sick), ~'rr on thl' "dl' of "lfl'l} .mil nuke sun:
ground nWJI hlS 1x'\'11 Ihomu1'hl y cooh·d.
SKILLET HAMBURGERS
U AVU 4
STAAT TO FiN ISH: 30 m,nut(l$ IZDI
Krrrlmp. irwur. ,md !Iift" / ','IIr.lhH'J 1m' <I (1"11' .1 rltr
c/"s,ie bu~~,'r
,/((ump,HUmt'I/IS, Iml.r.., d r/wu.\!r ~ pMt',
(",wll," "dl/utl! (,)I1Slrd ,,, (d t,mlrli::ra l'f)1t'/I,birj IIf
II .f/m"ifjrl tlrrm/ti! $lIch lIS Cn'tII GcJdrss IJmsill,tt
(J1,~r 55).

, loS pound s (80 percent l ea n) g round b eef

tea lpoon nil
y. teaspoo n peppe,
2 t . . . poonl veg e tabl ' 0 11
" hamburger roUt

1. M,'I; th~ I~cf. s,llt. and p~'ppcr togCtlK"T. Divide

til<" me.1f mlO 4 ."quAI pomons. Following Ih".
phOios on PJ~C <JO. (orm four 1- lIIch-lhlck bu!},...·"
wuh ;I X-meh indC:'m:mon in l"Jeh celll,'r.

2. I-Iell Ihe 011111 a 12-lI1ch skillc! over JUcdiulU-

l11):h heat ullI,l just ~l1lokillg. Pbee dw burgcN It! Use e skillet 10. lO-mlnute bu.",e., wIth backy".d ""V<><
th ... \kdlel imk-lJ[a!ioll-sidc up and cook until till'
bonollls In.' dark brown, 300m J Illl ll Utc:'S . Flip
,he burgl'~ over ::md cominm' to cook 10 d..-sircd
doncllcSli (\t.1." page 334). T r.msfl."r thl." burgt'rs to
Tasting: Can Competlton Catch Up?
till" buns and lOp 1S dl"<im:d.
For mOSt people, a burger l~II't complete unnl
VA RIAT IO N II has bn'n coall'd hbl."ral!~· Will! ketchup. Uut a~
SKILLET CHEESEBURGERS any ketchup connOIsseur know~. 1101 aU h·tchup
MIx Yo cup ~hrcddl"d chl"l""Sl" uno dll" ground OClo( IS creat ... d equal. To find Out whIch I~ dll' rn.""SI. \\'1'
wllh til .. ~;,lt :md peppl'r. Proceed 3S dlrl'CII'd. rounded up I) brands (all :lV.llbbl ... uatlol1\\'ldl')
aud asked la~ters 10 s,l lllpll' them ~{rJIJ-:ht frum
thl' bottl ... (all spoons) ~l1d IllIh hot fril·~. And
the wlIl l u:r? Tastl'N unJllllnously cll0~1' Hunt "s
Tomato Ketchup, til(' "clll"rry red"' h·tch ll p.
atJt:KiLdaa. :lip: SHAPELY BURGERS
pr.l1(!ng It~ " n wmn~, ~mOOlh" Il'Xtu'l' Jl1d "tln~"y:'
Making g reat burSiers may seem self-ey ldent, but "fresh" flavor.
there are ac tually a few trick s to maklnSi them Just
r ighI, Firsl . be sure 10 use 80 percent lean SI .ound
b H f-lhal 's the key to Juiciness. Any more fat and
the burgers are greasy, any less and they become
dry end bland. AI$o. d uring our testing w e found the
solution to one of our pet peeYU-pufly and domed
burgers. By forming a sligh t depression In the cenler
o f t he patties before coo kIng. w e ended up with
burgers thllt held their shape and were perfect for
t o ppings.

Sandwl c h a .
 SKILLET TURKE Y BURGERS SHAPI NG PERFECT BURGERS

S ERVES <I
ST4RT TO FINISH : 30 m inutes mD
"i" k,'y bIIW·rs. 1iJ..·(' 1/1/ l )j'uhl"),. IImSI VI" (0<'/,0"" tlmr-
"H.I!"')'. All '),I'i«l/ ".lmllllT,l!'·' ,/((omp.lllimclIIs ,/n'
1'rr',11 ill! wrkl'r Imt;\."·~'
mlls,.,,,1 to, mmbtTry I'IIUI'.
'm, )~lU "'\1.'111 1' /$0 try IIOIIC)'

1).S pounds (93 percent lean) ground turkey

2 tablnpoons unsalted butter, melltd
(optional )
teaspoon fai t
1 teaspoon poultry ,easonlng (optlon, l)
J.i teaspoon pepper
t;'lblespoon vegetable oil I. WItt> cuPl)ed nand$.. lOSS one pOfllOf1 0' meal back and
lorth Irom nand to hand to sl\ape II InlO ... loose baH
• h",mbullier roll ,

1. MI x tht: tu rkc)'. buttl'r (if ming), \0111 . pou lt ry

'l'J'IO II Jl1 !; (if usi llg). and pepper logl· th a. D IVi dl'
the U1l'J t into -I l'q u:,l POrtlOIlS. Fo llowing till'
photos. form (ou r I-mch- thick burger: wit h a
'/.-mch indl'nU tlon III l',l eh CCllIl'r.

2. 1 1c~1 tlw 011 III a 12-l1Ii:h ~bllct owr II K-dILl Ill-

lu~h hl'JI mUll J U~I \1l1okmg. I'LKC thl' bl1l).!~·'" III
tlw ~kll k- t IIldenr.lTlon-wJ,· up Jnd cook unu l ti ll"
bo n ol11s nn: d.lrk brown. aOOm 3 11lll1lttl"\. I:h.,
the burgl·n; owr and contmlK' to cook unn] h),:h!
brown. about j II1 m Ull~. J h-duc~' tlw IW:II to lm<.
p:lrnally cmoef t11~' PJ II. ;tlld ("olllm Ul" 10 cook th.·
hul}.'l.'rs umil lh,· cent,'r of~'Jch bUIb'>:r i~ cOlll pletdy 2. USJ09 rour kands. nanen the bans InlO .... och .. lhlCk
0IM(]Ul' and l11easun~ 1(,0 d'·j.!:n....... 0 11 an 1II$Olll- P<l1II1'$
n:ad tlll'rmOnll"ll·f. ,IOOW 7 nmllll<.'S. Tra ll~fc'r 111l"
1)]ll).!l'rs to til<" bUIl~ ,ll1d top n, d,"'Im..-c\.

fh ...l :JWdw, !lip: TURN OOWN THE HEAT

In order to cook the turkey burgers ...11 Ihe way
Ihrough without burnl nglhem, we found It na-cessary
t o part l...Uy cover Ihe pan ...nd lurn Ihe heal t o low
during Ihe lasl few m lnules of cooking . Seasoning
the gro und lurkey burgers Wllh 2 tablespoons
melled butter also help! keep Ihe turkey from
lasting dry, but ba-c ...use these burgers are oft en
touled as being low'at, w e made this step optional.
Pou ltry season1ng, wh ich Is a blend of thyme, sage,
a nd other spices. lenl the burgers a complex f lavor
w llhout adding ... long 1151 of Ingredients. Prl'$$ lhe Cenl er Ollhe PO'tty down Wilt> your hnge<IIPS
l o.
to lorm an lr>elenta\lon that " aboul y.; loch deep

THE A M ER I CA'S TEST KIT C HEN FAMILY COO K800K

SOUPS AND
STEWS
 SOU PS AND STE WS

CHICKE N AND TURKEY SOUPS CREAM Y SOUPS AND

CHOWD ERS
Chicken Broth 91
Cream of Tomato Soup 98
Chicken Noodle Soup 92
Cream of Brocco li, Asparagu s,
Tortilla Soup 93
or Pea Soup 99
Matzo Ball Soup 93 Corn Chowde r 102
Egg Drop Soup 94 Butternu t Squash Soup 103
Thai Coconut Chicken Soup 95 New England Fish Chowde r 115
Turkey Broth 96 Quick Clam Chowde r 115
Turkey Noodle Soup 96

STEWS AND CHillS

VEGETA BLE SOUPS
Beef Stew 109
Vegetab le Soup 97 Beef Burgund y 111
French Onion Soup 100
Beef Goulash 111
Potato-L eek Soup 101 North African Lamb Stew 112
Mushroo m-Barley Soup 104
Cassoule t with Pork and
Split Pea and Ham Soup 104 Kielbasa 113

Pasta e Fagioli 105 Southwe stern Pork Stew 114

White Bean and Garlic Soup 105 Cioppino 116

Morocca n-Style Chickpea All-Amer ican Beef Chili 117

Soup 106 Vegetari an Bean Chili 118
Black Bean Soup 107
Cold Cucumb er Soup 107

Gazpach o 108

Borscht 109
CHICKEN BROTH CUTTING UP CHICKEN LEGS FOR BROTH

MAKES 2Y; qU<lrts btoth and 3 cu~ m~at

PREP TIME : 10 ml"ut~

TOTAL T,ME : 1 hour 20 minutes (.ncllKles 40 mInutes
Jlmmeflng InTle)

. 1 d"'lr~'r 1$ the /)1.'" h~'I f<" 1',lrk,,!'.! l/lTl'l(l!/r til!' (/lid"flt

/';I!S. f()~111 '/,JI/'I/,dl\' "'W. us,' thr Ihirk,lwl'i ('lid '!f <l
11<'<lI')'-M,"/I'.1 c/1~f5 kru(.', ,If SIIIII'I)' /r'II\> Ilw I(~~' u~rt1fc.

tables poon vegetable oil

4 pounds chlcke" .egs, cut In to 2-lnch
chunk s
onion, chopp.td m ed ium Use a heavy clNver or the heel of II chefs kn'fe to CUI
2 quarts water tlvaugh the C/'IICi«m IeOs
2 teaspoonl ...It
2 bllY leaves

jl!J t !Kilcnc/l [jip: BRIEF BR OT H

1. I k,lt th~ oil III .1 1.tr!(c D lilch OWIl over
llll'(hu m - hl );h he.lI \111\il 'll1okll1!;. UroWll half
of th,' d llckclI 011 bOth ~ i dc~. ahom 10 ll1ill U! t'~
101,11. Tr.111Sf('r to .1 br~c bowl. Iv.:PC:II wnil till'
rem.llning chICh'1I :lIld 1r.1I1<11:r to thl' ho\\ I. I'OUf
olT IlK' fat from dw pOi. Hl'!Urn ~11 IIll' chICken
!Q till' pot Jl1d mr III Ih,' 0111011. Reduce tbl' lwnl
10 low. cO\,:r. and cook lIlllil tlw chicken rdl'as.."S
II' JUiCl~. aboUI 20 mIllUll'~.
2. ~lIr III thl' watcr. sail. and hay leal'l'~, lI rmg to
.1 ,imlller, cowr, JJld coo k \lllIil dw broth I~ rich
LOng-cooked traditional broth Is e"sy to p repare
but requi res S hou r s of cooking time , Here In
t h is quick verSion, cutting the chicken Inlo small
pieces. browning Ihem well, .lind cooking them
lor 20 minutes belore add ing "ny water g i ves th is
broth a riCh Chicken Ilavor in a Iraclion ollhe t ime
It takes to m"ke most broth s. Chic ken legs are
relatively inexpensi ve and give homemade broth
a rich , me"ty lI avor. Once the broth hu been
strained . dlsc"rd the chicken bones .lind skin but
save the meat lor soups .

aud IllVorflll . •lbout 20 1Il1llUI\'"

3. ~ITam Ihl' broth 1Iun J larg.· Cont.lIlll'T. ,md kl To Make Ahead

stand for 10 11ll11lltl'S belor.· ~kllumlllg tlw 61. T III\ bro t h Gil b<' cook'd, (own'd ..lIId r\'fnlo:-
!\.\'1l10W the IIwa t frolll the bolw, ,lIld n'sl'l'\'c eT.ltl'd for up 10 3 day~ or frozl' ll lor tip 10 2
~":I'.Ir;l1dy. mOlllh~ ((c<' bdow lor np~ 011 fn·l'lm!;).

FREEZING eROT H IN CONVENIENT POR TI ONS

It1$ a gOOd idea 10 fr'\/!Ike _ brolh lhan \IOU need and ireeatl>e e><lr/l. For c~.'s sake, we free .. chtcken broth ...
smallllrTlOUnts so IhiIt we don't nav. to defrost II big contal"'" when we need juSt a $p/a5h

... . For sm/Ill amounts, POUr broth .nlO
oce·cube t"'Y5. Onee f<ozen, the cul)fl
can be removed and SlorK! In a liltge
z,pper·lock bag
• . For larller portionS. nonstICk mull,n
Iins work well One.. Ir~ .. n, simply
tW'SI the mullin tin the ....... wa~ you
would tWist an >ee,cube Irav and SlOt.
In a Ift'll" ~Ipper'lock D4g.
c.Broth can also be frozen d,rectl~ on
zopper·1ock bags. Lone a 4·cup glass
measunng CllP or sunolaf conla' ..... woth
a l!UII't-sozed Zipper·lock D4g (11'111 win
keeo lhe bag open so lhal both hands
are tree for POUting) and pou, Ihe
COOled brOlh 10 the lOP 01 the cup Seal
lhe bag......., /11')111 Ilat In the f,eez ...
CHICKEN NOOOLE SOUP
5ERVU 8
PAEP TIME: 10 mInutes
TOTAL TIME: lS mInutes plus time 10 make tne
cr.,cken broth
117,ilr "'(' JI,lj(, "ide ~!!i.' II(wdlrs fi" ,)lI, r/lirkru
H""dle $"lIp." tlli/wer r.~\, 110011/(' will,'!.;'" Iii" $IIIIP II
Hum' rlrhmlr cIUlr<rCf/'f. M ilke SlIfI' rml ruM tilr ",I{,dlrs
)11$/ ''{f..rr' n'"dl' 10 1mI(' IIIC Soll/p. tiS ~~I! m~,dll'S
Ydll'll'
("I,k '1lIi(kly (l1II/will <lbso)rb I/,rSII,..k.
2 IIb'lspoons vtgetabl. oil
onion, minced
c'rTot, p.,led lind sliced tllin
rib Clilry, sliced
2 tllllspoons minced f,uh thyme
or ~ teaspoon drie d
recipe Chicken Bro th wllh
3 cu ps shredded chleken (pall' 91)
8 ounctl wid e e99 noodln (3 cups)
(I" nott above)
Yo o;up mince d fresh parsley
S.lt lind pepper
1. II('J( the 011 III :J: large Dutch o\'en owr
lIl~'dlUrn-llIgh heal until Shltl1I1l(',mg. Add the
omon. carrol. 31ld (dery 311.1 cook unul ~oftl'TIl'd,
3 (0 4 IlIl1lute'i. Stir in thl" thyml', broth. and
dm:ken. Brill).; to a sitlll1ll'r ami cook lInnl dll'
w~etJhlcs arr {l'ndn. abollt 15 11l111I1tl'~.
2 , Sur 111 till" lIoodll'~ and (001. 1111111 JIISt Iellder.
abom 5 11I1I1111CS. Ofr the hcal, sur 111 {hl' pnslcy
3nd Sl',l~on with salt ,LIld pepper (0 13Stt'".
REMOVING FAT FROM BROTH WITHOUT A
FAT SEPARATOR
If you do not own II lal .... pa'ato<. gJ'ft! the IlQu,d 10 mIn·
ules 10 ~111 .. II>en use alil'ge. flal spoon 10 sl"m the lal
011 the top Be sure to hold the.poor! parallel to the "ur-
f",e of the 5OUP. you want to co llect a$ 10111" brOth II. POS'
.. ble To d"fllt smaller IImounts. II bulb baste, also works
well on a pInch Slm~y plunge the I,P below Ihe laye. of
fill lind Sll)hOO off the Slock unl,1 only the lat 'emalns
THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK
To Make Ahead
TIII~ <;oup call 1>..' prepared through step I,
(ooled, co\"C.,rt'd. :lIld rcfrl~enll-d fo r up to 3 (lays,
o r frozen for up to I month. RdlC'a{ owr 101\
heal and proCl'ed with ~tep 2.
Tes tin g : Flit SeplIrlltors
I3 l'forl' a broth can lx· used or a ~ r.lVy l1I:lde from
pan JUKes. the fat must be removed. II' you havl"
Ihe tune to I\-Jlt, the fJl will llatur.al1), riSt' to Iho:-
tOp, wilt'rt, It call be spooncd off. A faslo:-r mcthod
Ull'oh,-'S a spl"(ially dl'Slb'1led fat SI,.'p;t.r.I{or. There
are three dlStlllct styks: pitcher-type 1lI("~SllTlIIg
cups with sharpl y lllgled spouts; bdlt... wnh slotS
nound the perllncu,-r; alld "f~t nlOI'<' bru~hl'~
wnh 1011).;. ~o(t b ri ~tk... Ill<ldl' fmm pla' tlC fibers .
Our fiworite style of (.11 separ:ttor is tite pitcher
cup bl'C~U~ or its ctlicIl'lIcy Jnd ability to h.lIldl<'
faidy brgc \"Olul11es of ~!ock. Th e T rud eau Gravy
Separator (510) IS our lavort{e beCJuse uf Its
la'l,'C. o4--cup cap~cHy ~nd w idl' ntomh dut lIIake~
for cas)' filling. The other m"O sfyle-l-bdlcs dud
"(;11 1II01'~"--~rt' gl·tll'r~lly less ("!TecDI'C, though
the latter c!Tecm'ely expull!--'Cd 011 frolll chullk y
foods Itke chllt and IOIllJ!O sauce.
LADLING SOUPS AND STEWS WITHOUT DRIPS
8el,,", hft<ng the j,lI.-d ladle Ul) and out of the POt. dIp the
bottom of thlliadle back ioto the pot so thlll 1M hQuld
comes IObout hllilway ~P Ihlliadle The tens,on on thll
5U"""" 01 thll SOUP g,al)s any drops "od puliS them I)""k
InlO the!Xlt
TORTILLA SOUP
SERVES 8
PAEP T IME : 2S minutes TOTAL T IME: S5 mInutes

f-"rai,!\! ;s kr)' IU ,',;s r/,wj( )\tr:.:irlllr ""'t"/-IIHI-

lH.u/'/" j(} UI~ A /'I)w':fmrs/rrd h>r,iIIll c/ti"s J!')('S dvlm
(im, ,Irrll sllrrdd,-d drirlwr, I,'",al<l(,s, <11111 1I!~)(ad"s;
)",lIly, Ihl' us,)' bf<>l/, ;s /,lIl1t'd ('II "'I'.

tabl espoon vev_tabl. 011

o nion, minced
jlll,lpel'io c hUe, flamm ed, s.eded , end
mlneed
lable.poon c h ili pOwder
2 garlic cloves, mince d
8 CUPI l ow-sodium chicken bro th
1 pound bonelen, skinless c hicken breasts
2 t eblu poons fres h lime juice
S ounce, tortilla chips, crus he d Into large
pieces
1 plum tomatoes, co. e d, seeded, end
chopped (" boull ~ cups)
2 , Ipe ayoeedo s, p itted e nd c ui Into * 'n ch
Packed ""Ih flavorful i~..:I""U I~I ar. layered ,nl O [he
pieces (see page 38)
bowl. Tort'lla SouP makU a hearty ".,.al
y. cup whole hesh cil antro leaves

1. Hl'al lht' 011 m a large IJmch own Ol"Cr I1ll'<lium I h.' ChICkI'll <c:par:udy III a COl'l: rt.'([ coma mer m
hl' J[ unul <hi[l1mering. Add the 0111011. Jalapcno. Iht, refngl'r.ltor. Rdll'~1 till' brolh owr low hl'at
.;hd[ pO\\lkr, .lIld garlIC. Cook until the onion I~ :md prorcrd with slep 3 .
SOfil'[wd, about 5 IIlmutes. Sur in til<' broth and
brlllg to l sumner. Add Ih.· chicken ;tnd si mnlt'r,
p~niJl1y co\"Crrd. unnl no longl'f plllk, about 15
IllIllUWS. MATZO BALL SOUP
SERVES 8
2 . RC!l10'0'l' thl" duckcll and leI cool. CO!1[mur to
PREP TIME : 10 minutes
~lInmcr the broth for 10 rnmUll"". Ml'~I1\\ 11I1t'. shn."d TOTA L TIME : 1 hour 4 0 mlnules (.ncludes 1 hour
til<' chlCh' n Into bl[l"-Slled pIeces.
ch,lhng I ,me) pluS t,me to n'\,}ke lhe ctltCken bro{h

3. Itl' move [he broth from the ht'at ~nd 'Iir in the II ;$ impMlrllll 10) IN IllI' mlll.:o lJIiXlllt(' SrI}'" I h,mr.
hill<'JUIce. DMde pomollS of Ihe lorulb chIps. if )~m "Y I,. }mu lilt '",'ls 11'11/1<'111 ~J/!1iti(m rt·Slin.1!
ChKkt"ll. IOIlUIOl'S. and ll'OC~do!; amollg II1dl\"ldllJI mnt. Ihl'Y u,/1 110 1 11(lld III1'[r sllll/II' u1,('/[ (,1(Ikt·d. .-I/lo'.
bowls. Ladle [11l' brolh O\\.'r each bowl al KI sprinkl.' be ,l!f'm/f' u41m S/J" llII\\! /ht b.II/S; /,,., mud. JlfI'$surr
with [b.' cil.mtro. Serve. p:ISSllljl: any !'X[r.I [omaloc.'S . lIil/ l'ldd dflJ$j'. n><k-likr /H,JI ;:,) hall.•.
.wtX·Jdo<. [orulla chip<, and nbmTO s<·p;lr.ltdy.
• latge eggs. se p arated
To Make Ahead 114 tables poons ChIcken fat or vegeta ble all
The broth C.III be pn.-pan·([ through ste p 2. coohl. (see note at right)
cOI·e n'd. and rcfrig;l'fal('d for up 10 3 d.l),s. S[or.· 14 t eas poon salt
PinCh p epper
~ c up matzo m ea l
!ivt :J(ac/"!JI g jp: UPPIN G THE ANTE reCi pe Ch icken Bro th (page 91)

Toas ti ng the chill powde r and add i ng a h., h

jalapello chUe to the sou p base give the broth a
more i ntense . authentic fl avor. Be sure to salt Ihe
soup judiciously. as t he salt iness of lortilla chip s
va ries from brand to brand.
1. (kat tlw c~ whitt'S til .1 ItIl·diulll bowl until ~1I1r
peaks form (<;C •• \1\(' photos on page 541) and Sl'1
a5ldt.. Wlusk thc rolk~. chich'lI (11 .... 11. :md peppcr
t0gl·t!ll·r III a ~llIall bowl tuml 'moOlh. Fold lilt'
!h,d J(iJcIwf Sip: FULL-FLAVORED MATZO BALLS SMA SH I NG GI N GE R AND GARLI C

Fo r maximu m flavor. we recomm en d maki ng t he

mat zo balls w ith c hic ken f al, When you make t he
c hicken broth for this reci pe, sk im off so me chicken
fat lind se t It asi de to c oo l, If yo u cho o se no t to use
chic ken fat , veg etable oil w lll work fine. t h0lJ9h the
matzo balls w on't be li S fillvorfut

yolks 11110 th~

II hll("\ \I~mg J rubber sl'.lIub, Fold
III dw 111;1110meal. 2 lahk-spoons 3t a tmll', UllIIl
(ully mcorpor:l!ed, em"'r tlw III1Xturc.' l1~hdy W ll h
,,!.Ime Wr:IP and r~'fng~'r:ltl' (or I hou r, usmg a small sk,llet, smash the COIns of gi~'

2. Brill!-\ dl .. broth 10 J ~1IlUller m J bl);<' Dutch

own O\'l'r nl<'dllllll h<',l1, Usc wet h md~ to roll 2
tlbl<'SpO{)lIS o( th~ matzo UlIXtUI\' into I Y,-111ch
b.1l1~, tlwn drop Ihl'm illlrl1<,<iulciy 11110 11ll' sun-
nWrlt1!,: brolh. Cover !ll<' pol and ummer mini lh('
111,It.to hall~ hal\' doublt'd 111 )l7.e. 20 10 25 111111l11l'<;,

To Make Ahead
Tim mU)1 can he cooled. C01."<'I\'<I, and rclrig:l' r-
,J{l,d lOT up to 2 days. R ehe:n ow r loll' hl'at ulltll
dll' IIl,1l7.0 b,llI, haw Iv;lTHll'd throu!,:h,
Us-ng. chef's knofe. crush 86Ch gllrhc clove by DO'MS-ng
W.lhone hlIod on the bl_ ollhe ~nlfe
EGG DR O P SOUP
A D D IN G THE EGGS
SEIiVES B
PilEI' TIME : 10 mlOOles
TOTAL TIME: 30 mlOUles plus tIme to make the
chkken broth

'1111$ m,,/r/I" drul I/tll(,1/1" $.,,,1' ,,11/11<" /",M ""(f' '/It

0:1,' /"1> "1"I:n <Hide.!, i,I (,'n:/irllrmfll,1,' Is rs..mlhll •

• ef;1pe Chif;ken Broth (pllge 91 )

(2-lnc h) piece ginger. , lIced and sma shed
( see photo)
tablespoon soy sauce
2 garlic clove s. smashed (see lhe photo)
51 .. the broth SO tNt,1 ,5 """"fig ,n a c"de KeeQ stomng
2 tablespoon s cornstarc h 0115 you POur ,n lhe eggs In II SlOW. , Ieady II'..... 10 10""
2 tablespoon s water "bbOns 01 cooked egg
2 sClllllon" , lIced th in
2 tablespoons m inced f resh cilantro
• large eggl, lightly bell t en 3 . !)llr tlw roup ~~ntly ({) tha i 1\ 1< mo\"m~ III
5 1111 o'IOd p epper 3 {" lrell', l-ollowmg 11K' photo, stir II I t he bl'atl' l!
e~", III a ~low, IIl'.1dy ,tre.1l11, It.'mol'e till' <o up
1, Brlllf: tlw broth, glllgl·r.~· uuc~', and garll<" to lrom dw h~J{ ,111(\ Il'l ~t.m{l for 2 I1Il11utn, Un, .•k
J 'l1l1l11.'r 111 ~ lar~e D ut(h uwn over medlUm- up the e!;!,,~ lNII!-\ a fork. ~I'a'OIl Wllh ~alt ,1I1d
111~h 11<",11, Cook 1{IT III 1l11l1 l11 e~. I)<'PI)\'r to 1,1~le bdore S<.'rvmg,

2, Str:lU11he broth. Il.'film [h~ brorh to Ih~ pOI an d To Make Ahead

hrmg to J ~llnllll'r, \'Illnsk till' contSlJrch ,lIId w;lI~r Tll1' mup nn lx' prc..'pal'\'u Ihmugh ~tql I, lIr.m1<"d.
[Ob,<,thcr m J ,null 1>0\\ L WlmJ.. Ih<' lorn<tarch cookd, {"ol'<'l'\',I..md rl'(Tl).«'r:lled (or Ill' {() J d,l)""
IIn"';IU"'" 11110 Ihe brolh Jnd cook unlll tillck<'11l'cI, or fm71'1l for u]111> I month , lldK'.1I OI'W 10\1 h~al
abtJIlt 1 minute, ~or III till" <,('".lIlIOIl~ and nblllTO. alld PllKl'l'd II\lh ,\<,1' 2,

THE ... MEIlIC ... · s TE s T KITCHEN FAMILY COOKBOOK

Svl J(iJcI,.UI Sip: CO RN STARC H I S K E Y
Egg drop soup Is ba sically thickened chicken broth
containi ng ribbons of coagulated egg. If this broth
Isn't thickened with c orn starch , the ribbons of egg
w ill f. 1I 10 the bottom of the bowl, leavi ng behind a
thin soup, We found that 2 table spoons of cornstarch
dissol ved In 2 tablesPOOns o f waler th ickened the
broth enough to suspend the ribbons of egg,
TH A I CO CONUT
CHICKEN SOUP
SERV U 8
P,AEP, TIME : 20 m,nutes TOTAL TIME : 45 minutes
,I I IIk" SUfi' Ullt I!f«10'1111 /, Widfh i$ IlrIlI'i/J'
/1' UiC frl'd Hl
_'HI'Clnw'/ IHld iu"flIJr"I!fI,I/C/," slI!wy dishes iu ,!teucr,"
(Sft' II/(, IM\). Fish illllfe ;s w({t',ml iu Ilu's relipc,
111t11<'U,~1r .i(')' >/I/If" ((1/' Iw sul',<l imll'd,
tablespoon vege t abte 011
2 tablespoon s grated ging er
4 to 6 teaspoon s Thill red cu rry paste
6 cup s low- sodium chicken broth
1 tabl es poons fish sauce or soy sauce
t ablespoon ligh t brown sugar
2 ( '4 -ounce, can s coconut milk
pound boneless, skinless chicken breasts,
trimmed and sliCed th in In t o I-Inch st rips
).oS pound wh Ite mu shrooms, trimmed Ind
sliced Ihln
1 tablespoons fr.sh 11m. Juice
SIlt
~ cup whole fresh cllanlro leav85
1, Ill"at the 011 m l brge D utch OWII ow, tlll:dUIlII
lWll Ulltll shl1lllm' r 1l\~_ Stir 111 thl' glll!;l'T ,lIld
lU Tf)' p,, ~t ... ~11l1 cook for I IIlIll11 tl.', A dd v.. cup
of till' hrtlth Jml \tl' unti l till' curry p~~tl' di,·
\olvcs_ ~t1' ill the rl'lIl~ m !ll!:t bro t h _ t he fish ~J \l Cl"
:ltld browlI ~ 11,,:l r, B ri ll!; to a \; n1l1Il" :lnd cook,
pMtI.,lIy cowTCd, for I ;; ImnU l n,
5t.,' :Kitc1U11 S ip: HOT ST U F F
Usua ll y sold In small Ilrs ne~t t o other Tha i
Ing red lenlS al the supermarkel, red c urry pa sle- a
mix of lemo ngrass, ginger, garlic, chiles, and olher
sp ices - add s big fllvor and depth to thil soup,
Jlrred , It's I greal t ime saver: there's no ha5S1e o f
having 10 buy and prepare a lo t o f (somewhat hard
t o find) Ingredie nt s, 81,11 be aWllre that the paste Ciln
vllry In splclne$! depending o n th e brand, 50
more or leu as d esi red,
2, Sur 111 till' CO.:ouut l1nlk, r hKkl'Il, ,md mush·
room~, ~nllHll'r m1l11 the d11l'~"11 1\ cooked,
J1>Oll t j mmllll~, ~tLr Jtl till' Ilml' JIIICl' Jlld ~l'J\()1l
\\ Ilh So'll!. ~pr111kk Ihl' 1'10\\ h of mill' \I II h Ihl"
cil,mtro h:aws bl'foTC <;cr\IIl~,
To Make Ahead
Tim wu p call be nKlk'd, (own:tl, ,lilt! l'l'fr1!::~'r.
dI ed for up 10 2 dJy\, It ClllnOI lx' ,jou'n, Ju;,- to
thl' coconut nnl~, Rch"'JI ()\",'r 10\\ Ill"al, takm!:t
can.: not to ll"t n bOIl.
How to Buy Coc onut Milk
Coconut milk and cream o f coconut may sou nd
interch,m geab le, but t hey are vlstly different
products, Cocon ut milk 15 simply Shredd ed coco-
nut me.lIt steeped In warm wa ter, which is then
stra ined, pressed , and m as hed to rei else liS much
liquid as possi ble, Cream of coconut 15 sweetened
coconut milk w ith th ickeners Ind emul si fiers
added t o give the producl a crea m-li ke tedure,
Crea m o f coconut 15 fine for coc ktails but Is really
never used In soups o r o t her savory d ishes,
Testing: A MU st- HIve When Maki ng Sou p
From d ...lln 111 ~ p,I~1J to l'l'mo\'Ill~ hom" And
~penl \'q;elJbk~ from broth, itr.a Il ll'N all,' crUCIal
tools for ma km ~ \QU I" \'(Iluk J b,I'IC (OJI')C'llll~h
~t r:.Htll'r or ,'n-II A .:ob nde. 11M) Ill.' p.:rl"·rt J\,
... dellllJtl' for "I:par.mug ,ohd lII~TCllll'ill\ Irom
hqllld,l fille'llle~h qr;Ulll'r I~ t"'~'lHlal for iilt('nn).:
out all tilly Im~ '0 tillt th,· bmlh I" I'l'rfl'nh d,',lr,
A fitll'-m~~h "1F-UUl'r ;II<;() "Il\III'l"\ .1 \11~y.\moul h
j1I1TCl'd ~ouJl, \'(Ilul,' \\l' I'l'colllllwnd that you
IIIVCq III both ,\ CO,lr'il'- ,llId (ilw-Il11,\h \ t r.allll'r,
till' b il l'< 111,1) bl' ~ Jl pro"IIl,:ltl'd by hllln~ ;1
rO;Ir;l"l1le~h ~t r:lIIll'r \\ l lh ,I I.I)'el' of dll'l'~ed()th,
TIll' ab~o l lll" Iw~t too l i{IT Ihe Job I~ a COI1<'-
~h;l pl' d ~tr:lt ner calkd :1 rlri"oiJ, 0. "ch llla CIP,
,t\';l il.thk :It 1110\1 kitdll'tl ,up)'l)' "OTC~,
use
so up s I nd Stew.
TURKEY BROTH
""AKU about 3 QiJIt.ts
PQEP TIME : 10 minutes
TOTAL TIME : 2 hoors 10 minutes (Includes 2 hQur s
simmering l une)
/1 m,,)' sam Hif-fiO/liml. Iml it i$ (I'rlo/w/), mil" Ih,1/
d wri:q' ("rr"ss lI'ill, s(Jlt/r me,,' srill (/I/o/elII'd It1 rlw
/"'III'S "" '/.:1'. <I '11M,' (/lIIw(i,llmHh ,11fI1I mit' dlill's
b"(11 pitkl'J dr,,,,, . .
turkey carcaH. cut inlo • or 5 pr,c.,
onion, chopped coarse
ca rrot, peeled and chopped coar.e
rib celery, chopped co....
bay I•• f
tabte5poon minced rru h thym e o.
1 teupoon dried
3 quarts water
Ikm.,: ,II! of till" lII!;rL'{lil'nts to ,I sumner III .1 bib'\:
Stod.pOl 3nd cook for 2 hours. ~killlllung otT ,IllY
':11 or loom tlla! r~ 10 tilt' ~Urf.lCl'. Slmlll tlw broth
thruut:h ~ bl'b"l' Im...h suamCT ItlIO a bq...., (omJ1IteT'.
..... movmg ,m y fat Ihal ri5<.'S 10 Ihe SUrfoKl' J~ LI cools.
To Make Ahead
TIlL'. hrolh C~l1 ~ cool(.'d. cowrcJ, aud relrlg-
lTJtl'd for up to 3 days or frozl'll for III' 10 :!
1I10mh, (~e(.' pa);c ')1 for tips 011 freezillg),
Why Simmering Is Important
The.e Is • fine line between si mmerin g
and bolling, and It can make all Ihe dille.-
enee In Ihe ouleome of you r broth s, soups,
.nd S"WI . Through testing, we hllVe found
thai too rapid a simmer or a full -blown boli
c.uses fat dropl.ts In the liquid (releasad
by maa t or chicken ) t o becom e more flnaly
dispersed In Ihe broth and thus more dlf-
flcull to remove, resuiling In an unpl easan t ly
gr.. sy brolh, BOiling will also break down
v.getables and loughen meal.
So how d o you Identify th e ~rfecl
simme r? When liquid I, at a genUe simmer,
you ... a few Imall bubbles breaking Ihe
l urf.ee eva ry f_ seconds. Th. bubbles will
app... larg" and more frequanlly dur ing a
rapid Ilmmer. As for a boll, there will b e lOIS
of bubbles puckering the surface .nd roiling
liquid around Ihe ,Ides of the pot,
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
5eJt Jlik!rfn 5 ip: A IlICH BROTH
The key to producing • rich, flavorful broth IS It
long, slow simmer, which In t urn makes lor " tasl l,r
Turkey Noodle Soup. Also, for II clear, beller-t.utlng
broth, lt ','mportant to skim off any f3t or foam that
rises to the surface during t he simmering. not after
the broth Is f ini shed,
TURKEY NOODLE SOUP
SERVES 8 to 10
PREP TII'IE, lO m Inu tes
TOTAL TIME, 3S mInutes plus tIme to make the
tur1<ey broth
!f ylm 11II1'f' ,lIIldr )'Imr brm/r 'lIId ,'till s rill 1111,\' so ml'
I~fl<l,,('r IlIr.ilq', rhis soull is ,I Jlosr-77'illl ks,,!il'iu,I! Imll,
recipe Turkey Broth (see le tt )
onion, m inced
2 carrots, peeled end Iliced thin
rib celery, sllud thin
Salt
8 ounces wide egg noodln (3 cups)
(ue noll .bove)
2 cup. cooked turkey m eal, shredded
2 tables poons mi nc ed ffesh parsley
Pepper
1, Brill!; till' brot ll 10 a Slmlllcr in large 'lOekpot.
Add tilt· om011. ( Jrrot5, celery, and 1 [l'3$1'001l
$.lh. Simmt'r untl! Ihe \,('get;lbld att." H·mlt·r. ;lholll
10 mmml'S.
2. Add dt~, noodk"l lnd turkl'Y melt ;lnd COI1-
[imll' 10 si1l111u:r unu! ,hl' noodl<.'li an' jUq tendt'r.
about:; Illmut\'s. Olf the hCll. Sil T in Iht' p~~k'y
and SCJ~on wnh s;J lt lnd peppt' r 10 taste.
To Make Ahead
T Ili, '0111' (an be prepa red through '1l'p I.
l'ooled. covered. and n'(ngc-r:m'd for li p 10 J days
or frozl'll (or lip 10 1 lI1omh. R eheat owr low
hClI :md proceed with step:!.
!lui J(ilc!tm 5 ip: TALKING TURKEY SOUP
After le stlng mllny batc hes of thi s soup, we
concluded I hllt the turkey meal and noodle s should
cook for only a few minutes. If cooked too long , the
results lire dismal: lough t urkey mellt and mushy
pa sta ,
VEGETABLE SOUP
SERVES 6 to B
PREP TIME : IS mInutes TOTAL TIME : 5S mlrnJtes

'Ii, 111m IIris SOU" illl" miul'$frtmr. mU/,I)' Il"plMI' rhl'

/Jj",If.OfS 1111/1 mit 16- hI 19"'1111(1' ( .111 .>j wlli" /)(,1115
fh,1! /',11'1' IN..." rlllst'd all/l .1Zllfmsh &'w·/s ".f $,'UP Inlh
I'NI(! (pd.~ l S I } <Iud .'01(,1/0'11 HlfIlltS.III. Sm'l' /lris
'''-'Ift)' $(1111' 111,11 CroS/IUI (JUW J ol} (It .!t.,di( bfflld.

2 tablespoOns oliv. oil

o nIon, minced
Z ribs ce lery, c hopped fine
2 CllttOn, pe,.ed and choppe d fine
2 g.rlle c loye. , minced
Sa lt
5 cup. low-.odlum v ege t abl. broth
2 med ium ru net po ta toes (1 pound),
sc rubbed and c hop ped medium
(1 4 .5-ounC:I) can dice d tomaloes , drained
cup frozen p e.s, tha wed
Pepper

A dollop 01 pesto and spnnkhng of P"rmeSlln tu,n OUt

1. J lea t tIll" orl III a b rgt" D utch own O'1: r ....,getalli. SouP ,nlO" uoUsly'fIg bowl 01 mlnetl'Dne
IIlCdlulI1-low hc~ ( Ul1I11 shimllll- rJ ng. Stir in till'
0111011. celery. ca rTOIS. ga rhe. an d Yo t .... a<poon s.... lt.
Cowr ;md cook, smTing occa<ionally. until tht"
\"('j::l,t;lbk-s ,II\: very soft, abollt 2() 1llIlHl U.'S .

2. Stir III Ih(" brOlh. pOI<lIOCS. ;lnd IOl1Ia IO<.....

Bring 10 ;I <lIlnlll' r ;lnd ('ook u nll l tlu' pola loc~
are Il·ndo:r. ~bom 15 unn m t'S.
3, Off tll(" h eat. add the pe~~. L("t Ihl' soup <land
for 2 mmut~, Sca<on wllit ult and pt'PIll'r to
tastc bc:fol't' «'Tvmg.
To Make Ahead
Thl~ 'iOUp c;tn be cooled , covered , a nd rl'frlgl'ratcd
fo r lip to J d ays or frozen fo r li p to 1 mOllIh.
Il..dle;tl O\'c r low ][(.·3 t.
Tasting: Vegetable Broth
G1\-e n tl w r.lllks o f \'l..'gt't;! n ans Iho;"SC dJy~ Jnd
the many ~o p lt' <ub<;cnbmg 10 11L'aithier d l(" tS,
\"Cgt,table broth IS nO\\ \'yllig for shdf <pan'
with dnch'lI brod l. Th cft, art' ~ <Il'\\' of 0JlII(ln~
available, but 1I00y do tlwy .111 ra~tl'? SWllnSOll
Vegetllble Broth \\~$ our favonlt' Oil! of tilt'
hUllch (wc tl.... tl-d n me popular br,l ll1,h) for Itl; fidl
Wj::l'!;\] 11a\'o r.

fi(J / J(ilau:t/ fiip: TRUE TO THE VEGETA BLE S

Swealln!jl the onion, cele ry, and c arrots In a covered
pot over low he at for 20 minutes draws out their
natural sweet ne n , e nr Iching the flavo r of the
cann e d ve!jle table broth. You could make Ihis so up
wIth c hk ke n bro th , but we found Iha t the vegetable
broth, which Is mUder In taste Ih,," c hicken brolh,
all ows Ihe d elicate flavors of the vegetables to star.

S o up s a nd Slews
CREAM OF TOM A TO SOUP 2. Sur III the flour Jlld coo)... for 1 IIlmute. Slo\\h
SE RII ES 8 ~!1r III the broth ;)l1d the n"'ICrwd I OIllJIO JlIh::"
PIIEP TtME : 10 mInutes TOTAL TII1E : 50 mInutes <Cr.lpi llj! up any brownl'd b its, Hrmg 10 J ~Imlllc:r,
cover. and cook for ]0 IIImutl", PIII\.'e the wup
l. 'Sf MUIICd Jim/lom,"«, IIo1(krd III jui(f (r,,,IIa ,h,m III b~t,hl'S III J blender (or food p"xl"O;~r) linn]
IlIm't) fo r tI,is tUlip: )~'" tnllllf"f'd Sclmr 411,1' J"i{/' /0 ~nK)()th.
1I",J.:r IIIl' So1"1' (Sf.'(' JI'!\.'i' 17 j fl" "''''1'' m("nU,lIiml).
Smor ",,1, lr<JUIOIIS fl"/l't' ;8) ..w btl"", ,(,.r ''I's '''' 3 , R.'lUrn Ihe puree.\ \!lUp 10 thl' pOI 1lld sur III
It,.", tel S<!.(rly JlUrtT $""1'1. the en'am. IJ rms to a hrl('f snnmer. IIl<'n rcmow
fmm the heal. ~ca\On wllh ult. pepper. and car-
" tablespoons (~stlck) un llli l e d bull,r .·nlle 10 1.1Ste hefore ~<'r"III~.
2 (28-ounc.) e.ns d iced lomatoes, drained
with] cups 01 the juice rlserved To Make Ahead
Ion ia n, chopped line TIlI< \QUI' e m lx, prepared throu!,:h ~tep 2,
2 !Ilbltl poonli light brown sugllr rooled. ,own'd, .lIld n'fri~er.lIed for up 10 3 (b)'~
1 tables poon tomalo paste or frolcn for up 10 2 m Olllh~, Rdll',lt owr l(),\
2 tables poo ns aU·purpose f lour heal before pro,cl'dlllg \I Ith ~Iep 3.
1% cupslow-Iodlum ch icken brot h
V. c up heavy cr.am
5.11 lind pe pper 5eJt :KitC/tCIl [jjp : USE CANNED TOMATOE S
Cayenne peppe r
Canned tomatoes actually have more fla vor than
the fresh tomatoes that are usually aVilllable In the
1. Mdt thl.' butter 11\ .1 1.1'1;\' !Jmch OWIl owr winter, when this hearty SOllP Is most appealing, 8y
11ll'dlll1lt.htgh hl',lI. Add tin' drau1l'J IOlllJtol·~ . cooking the tomatoes along with the onion In st ep
0111011. brown ~1l,",lr, and IOIl1JIO PJ~tl·. Cook. I , they dry OlIt and begin to ca rameli ze, giving the
'urrlll~ OccJslonJII),. unn) thl' olllon I" "lli<'lIed soup an intense tomato filivor. The brown sugar and
ami ill<' 101II,llOl"O; bl:\':l11 10 ('1r.lIl1dlle, about 15 tomato paste also serve to pump up the flavor,
nIlI1Ull'~.

PUREE I NG SOUPS SAFELY

Blende<s, load proceHOfS, and Imm..-soon blende<s can,,11 render SOUPS CfeltlT>Y $moo!h Fo< safe.•ff,e_t pU.e..ng, _
a.e liPS 10< USIng elKh poKe of equIpment. 61""" a choice. we thInk a ble~ .. the bes! tool fo< the fOb.

BUNOEII,: Flilihe blend ... wo.k 1'''
onl~ two-!h"ds lull, hOld tr.. lid In
oIltCe wllh .. folded kllchen towel,
and pUlw .apodly a coupl. 01 !I....S
bel",e lettll'lg the machIne ,,'" conl""'-
ously ~se prehml"ll'Y "ep$ p .....""!
prenu •• t.om bu,ld,ng UP in!o>de!he
blender 1M 1M! can Io«:e lhe lId 011 the
blender .. nd SPI'''V $000 $kyward
FOOO PROCESSO RS : Flilihe work
bOwl 01 Ir.. foad p,peesso< only Mil-
way 10 p'event SOUP f,om I.."k,ng out
111<1 lOP 01 1M bowl; lew food p.oces-
$OI'S nave walerllght seal.
''''''' I IiSION BLI Nor Il S: ",..,mme,s,on
blende. c~n be InMlrtt<! di''':II~ InlO
lhe 'IOUP POI, saVIng you Ihe bolhe' of
cleaning UP a messy bI.nc;Ie. or lood
Pl'ocesSOl' The only downSIde IS lhat II
doesn't ~ield QUlle as smool h. ~ ...
as .. blencler 0< load oroeeu",

THE AMERICA' S TEST KITCHEN FAM ILY COOK BOOK

CRE A M O F BROCCOLI ,
ASPA RA GU S, O R PEA SOUP
SERYES 6 to e
T OT,l.L. TI M E: 4S mInutes
PR EP T I M E: 10 mInutes
Pre,..11 br•••w/l,Irrsil o.I.fl',/r,!I.'US• •,rln,z.." 1)/.',/5 "II uw~,
('I'hlily U"/I'11 ,I"s rrO/H'. Pm:clI Iml((<lh (.111 I... 115(11,
bm U~ Jm:frr 111(' .fI"I'Or of lilt $,"'1' "",tlr u~llr Ire"!!!
he'm,li. £Or II<~I.~ !/S fi.r fl/IS 1111 /r,.", I,) j.!(rly !'Um'
S.'III'$. Srm' 11111r (mUlOnS (l'd.~'C 58),
2 la bl n p oo ns unsa lte d buna '
onion , minced
Sal t
2 t ab lespoons all -purpose f lour
4 ( UP' low-sodium ch lcbn bro th
1}1, pounds frou n peas, thaw ed ; f resh o r
fron n b rocco li, t hawed ; o r fresh
asp arag us, tr immed ( s. . page 12 1)
y. cup hallY'll c ream
Pe pp e r
1. Melt dw butler III a large Dmrh O\'.'n owr
me-IlIUm h ....u. Add thl' omon ~nd V. I l'JSpOOn
!..llt .lIId (ook U11\11 till" 0111011 IS ~ofl l·ncd. abom 5
m m\lh.'S. Sur III th ... flom and coo l.. ror I mi rmll',
Slowly ,or III till" bro th. sc r;l p in~ lip .IIl Y browm·d
bils. ll rmg to .1 <;l l11 mn ~ l1 d cool.. for :; ml11 ut~·,.
2 . M <,.111\\ luk tindy cltop Ihe pea~.
brol'Coh. o r
aSplrl~'1l' m J food pTOCl"SSOT (or by hand). Add
Ill,' \'elt"tJblt'" to the SQUP Jnd ~Ulll1ler 1111111 tt'n-
d,'T,7 10 10 Imnutl."S. Pun.·,' Ihi:' ~oup 111 batcht's 111
~ blender (or food proCt'Ssorj un111 511100th .
3. Itelum Ih,' pureed sou p to \,01 and , tiT 111
\Ill'
11ll' rre;tlll. B nn~ to a bn d SlIllnll'r. Iltt'n Tt'move
from Ihe heat. Season w uh s;l1t and pq)pl.·r 10
IJSI,' lx·fore ~e r\'lI1g:.
To Make Ahead
T im ,oup (;111 be prepared through <Iq l 2,
cooled, CQVl'rctl, :1I1d refr igl'r.ltl·d for up to J dJy~.
II C,lIlllot bl, froze n. Itdll'at ove r low Ill';t [ lnd
procl'i:'d \\ IIh <Il'l' 3.
[jut :KitcIIcn !jjp: TRUE C OLOR A N D FLAVOR
The problem with most cream soups is that they
taste like o n ly one t hing: c rellm. Here we g et big
vegetab le fillvor by p roce ssing the rllw veggles into
small pieces befo re adding the m to the soup. This
technique also helped u s to reduce the cook ing
lime, which preserves t he f resh flavors and bright
colors of the vegetables.
Tips for Making Soups
and Stews
Use the Right Equipment We find I hllt the
best piece of equipment for making soups
and stews is a b road-botlomed, heavy pot,
like a large Dutch oven ( see page 106 for
more Inlormll t lon). The wide botlom hllSlens
the proper brown ing of meat and saut eing of
vegetables.
W atch Those Cooking Times: Pay dose
atlentlon to the Ume s and the visual clues
In the recipe. Skimping on tIme may put the
meal on the lable faster, tIlIt your l i nal soup
or stew will be disappointing,
Ust Homemade Broth When making a
soup where chicken broth is the spot light
ingredien t , like Chicken Noodle Soup (page
g2), the flavor witt be remarkably better
when It Is mlld e wi t h homemade broth (see
page 91). In other soups where chic kel"l broth
Isn't the focuS . _ stili prefer the flavor of
homemade broth. but wilt concede that USing
commercial broths Is certllinly a Ilme·saver.
Perfect Pu ren Every Time : A blender Is our
favorite tooi for pureeing soups . It reduces
chunky ingredienl s Into a velvety, ultra -
smooth consi stency In no time (see page 98
lor more inlormatlon)_
for Short-Term Storage Keep your soups and
stews tightly seliled In an airtight con t ainer
In the refrigerator. Al so , only reheat as much
liS you will consume . La stly. do not save
reheated leftovers,
for Long-Term Storage W hen you Ireeze
soup s and stews. remember to leave a Utile
room at the top 01 the con t ainer to preyent
t he li d Irom popping 011 (heezing wlll cau se
soups and stews to expand). To f reeze crellm -
enriched soups, do not IIdd the cream to the
base before f reezlng_ Freeze the ba se like
a regular soup, then thaw. reheat. and ju st
before serving st ir In the c ream, being carelul
at this point nOI to leI Ihe soup boil.

Bagu!!!!e il/ICH toPl)ed with melted Sw'ss c~
<:.ownofIQ olofy on II bowl of F.ench Onton SouP
FRENCH ONION SOUP
SERVES 8
PREP TIME : 15 minutes TOT ... L TIME : I hour 10 m.nutes
What About Canned Beef
Broth?
As a gene rill r"le, we l ,Ivor cll nned c hi cke n
brot h over Cllnned beef broth because of lI S
stronger. clellne. f illVOr, The beef b roths we
h,lve tasted h,lve been unpailltllbly sa lty and/
or bland. Canned beef broth Illso possesses II
t inny flavor that we have found Cllrries over to
t he sou p o. stew to which It Is added, A tittle
research p<oved thllt lhe .-.guill t ions regardIng
the conlents of beef broth lire IIIX lit best ,
II110wing fo r lin absolule minimum of mea t t o
be "sed by manufact"rers. (Current U.S.D.A.
regulations stipu late Ihat lIS IItlle as an ounce
o f beef 10 a liIaUon o f wate r may be "sed and
Ihe producl may silit be labeled brolh.)
In our testing , w. have found thllt
chiCken broth work S perfectly well In beef-
based sou ps lind stews In which mUCh 0 1
the dIsh'S rich itll vor Is gllined Ihrough Ihe
browning of Ihe melli, like Beef St ew ( page
11.11 the
109) or Beef Goulash (page 111), For recipes
witho ut browned meat that t lllditlonllily
depend on beef broth for Ilayor, like French
O" lon Soup, we u se unned beef b r o lh wilh
chicken broth to boost the fillvor. Thi s soup 's
swee t red o nions mllsk the slig ht Iinny flavor
con lribuled b y the beef broth.

'nus S,lUp rr'lwrN .u'Cm,!(.' /"'Ilois lx-':dllSf Iltf (l,lY# ;S

"mll~ld ,/irNII)' I'll I•• p I?( I/'f ~,JU1~ n'f Ilrsl rimier is 5CJt JUtch(1f 5ip: U SE TW O BR OT H S
" ;/1/<111. """/' /"'11'/ S" ,11111 lire (/ret'Sf 111111 brr"rI (<llll- For t his soup, we prefer red onions beuuse of t heir
1,lrldy (<lIn' IlIr "'I' I!( fltr f.U /1'- inte"$1 onion flavor, b alanced sweetness, and SUbtle
complexity. To draw o " t the besl possible fI,Ivor
2 tablespoon, unsalted butter f rom Ihe onions, we recommend that you caramelize
5 medium red 0'110'11 (llbout :s pounds), Ihem "ntlt they are II deep. golden b rown be l ore
hllived lind sliced thin adding any liquid. We 11150 discovered that French
2 tellspoonl mln<:ed 'res h thyme Onion Soup made with only canned Chicken broth
or )oS telllpoo" dried has an overpowe ring chicken character, whereas
51111 so"p made with jusl canned beef b ro th lurns 0 ,, 1
14 cup balsamic: vlneoar weak and strangely melllmc-tasi ing . We sol ved the
6 c upllow-lodlum chlc:ken broth dilemma w ith a mixture of the two broths. which
ly..; cups lOW-sodium bee' b rot h gave U5 Ihe blliance and richness we sought.
2 bay leaves
Pe pper
b llguette, sliced )oS Inch thick cnl ~t from the pot. Stir in the clllch'n brot h .
8 o un<:es Swiss cheese. shredded (2 cups) bt.'cfbrolh. and b~y ka\'eS. Urmg 10 l smUller and
cool.. for 20 1l111lutl'S. Season wllh ~,It and pl'Pller
1. Meh tlll' bUller i ll .1 trrgl' DUich owo over [0 U~I~' an d dl~an:1 tlK" b~y ka\"<:~.
mcdlum hl'at.Add lIu' Ollluns, thYlllc • .tnt! Y, tca-
spoon SOlIt. Cool, ~urrin!; OI.'c~~lOnJll~·, UlUII till' 3. Adjust an oven rack 10 [h ... middle pOSition
()l1lon~ an' d .lrk :md ~t i cky. ,lbout 30 mlllll!l'~, and heal {he own 10 -450 (ll'gn:es.ArrJnge OVCII-
~ltC ~oup bowls Otl a nmml'd bakmg ~heel lnd
2. ~[ir 11I Ihe \'lUl'b"Jr ~ll" SCr:l.pC Ihl' bro\\ nl'd bdk {hl' soup 11110 Ihem. Top e~ c h bowl WH h

THE ... MERI C...·S TEST KI TCHEN F... MILY COOK800K

2 bJguetll' ~hc~'s and sprmkll' l'ach With Yo Clip
o f tIl\' c heese , Hake luml th .... c hees.' ha~ mdlcd,
aoo\1I 5 mlllutl"S, S.'rw hot ,

To Make Ahead
TillS soup c;m be p r.'pared through Ste p 2,
cooled, covered, and rdrib'erated for up 10 2 d."1)"s
or frozen for up to I 1I,0mh, Reheat over low
IIl~Jt an.;] prQCC'cd \\ IIh Slep 3.

POTATO- LEEK SOUP

SERVES 6 to 8
PREP TIME : 15 minutes TOTAL TIME : 55 minutes

l ISt' !lIIly rill' II'/u/I' (//1i11(~11I grail I,arls '!f tllC leek,
diSfdrllill"'; iiI!' d'lTk ,llrc1'11 le,wes. !f rll!' lreb I"noc stlh·
$1111111111 U'llile fIIld 1(\!lu ,~ ret'l l semmlS, lise ~ pllllllf/S;
hml'iwr, if IIIr II$1/Mt, IkJr,uu, I!f lIu' lab is ,dllli.oc/)'
Sl/lll ll, }'IUI'III/fed 5 p,)jllllis..

fi labl es poons (I/. slick) unsalted butter

We Irke OIl' POlato·Lee!< SouP rUJ(H; and e"'unky
" 10 5 pou nds lee ks , while a nd IIghl green
parts only. s Uced (about 11 cups) a nd
rln.ed thoroughly 2 , Smash SOllll' of Illl' l>olatol"S ,1~Jlll~1 the qdt:
l garlic clolle., minced of Iht: pot 10 thld.l'n Iht: ~O\lp. DI ~CJrd Ihe bly
6 cups low-sod ium chicken brOlh It."J\'l'S ::Illd SI.·,I~OII 111Ih ~.l1t Jlld pepm'r 10 laSll'.

II/. l)Ounds red potatoes (5 med ium),

sc rubbed and cuI In to ~ Inch pieces To Make Ahead
teaspoon minced fresh thyme 0 ' T illS SOIiP CJIl 1>... cooll'd. (,O\,<',,:d. Jnd I't:lr'~l' r­
Yo teaspoon dried ~Ied for lip 10 3 da)'s or fmlcll for lip 10 I mOlllh.
2 bay lealles RdlCl l OWl' low heat. addm~ addl110llal \\"all'l' or
Satt and ~p~r brolh 10 llIJII'1 Ihl' l'Om'Sll'tl~')·.

1, Mdt thl' bUlll' r Itl a Iar).:C' Dutch O\"l'1l owr

med,ulll-iow heat. Sllr in tht, leeks alld J.:arlic.
Cowr and cook IIntll the leeks are tl'nder. 15 10
20 mlllllll'~, Sllr III till' hroth, potatOl'~, thYllll·.
bJy k-.1W~, :l11d 1 t ~',ISpO{)n s:111. B r1l1~ to a s;m -
1111:1' ,11111 cook L11l1l1 the potltol'S :m' [l'uder.
.lbollt 15 tlll llllll·S.
5eJt :Rildral 5 ip: A GOOD SWEAT
Sweating the lee k. In a COllered I)Ot, lu st before
adding the liQuid, Is key 10 this recipe, It might seem
like this recipe call$ lor a lot of leeks, but the "',ge
Quantity-which cooks down conside ra bly when you
sweat them-Is necessary to de velop a deep , well·
rounded ft allor for this soup.

PREPARING LEEKS

,
11•

I. Tnm and d,s.eard 1"- root and 1"- ~ . Sl<ce "'" t"mmed ~ In twllf lengt ... · J . R,nse lhe CUI \eeI<$ thotoughly 10
dark 9'"n IN"-l w, ..... then cut ,\ mto j1..,nch p,eces 'emove din and !land
 Tasting : Chicken Bro th

])(''''IPlfl' (hl' IIl1portallCC of Ib.\'orful dud,.'11

broth to a WlIll' arr.l.)' of (h~hl'S, fn\' hOllle cool..,
haw Ihl' 1I11l<' to 11l,lk.' It ;lI1d rely lIl$tl';rd on
cornlllerciJI prodllCt~, \V., wonde,,-'<:I how camle.1
broth~ ~t Kked Ill' a~ll1m hOlllernad,' ,md r.I~(l'd
(hem hlrnd , both "Ill'at" ,md III $Oup.
Not ~lIIp r l~rng!)', rew of th" c01l11lwrci,rI
broth~ came do~.' to the lilJl-bodlCd nan)T ,lILd
consl~(ellcy of hOlllern,lde, As a "hoI<-. (hl,
weI'" pl"l.'ll)' bl.md and w;!t~'ry. with '\Otll,' brJmi§
pm>,,,,mlg Imll' dllck.'u th\'or al lil. T I1l' 10)1
spo(S w,'11\ to !)wal1\On lor I(S rull, r ich ila\'or. A~
J l,:l'm'nl mil', IH' tr), 10 11"-" Swanson's Natu ra l
Goodllcss Chic ken Oroth , whldl I~ J thml
low,'r III '\O(hutll I h;U1 Swamon's ~tJnd,1T(i broth
(stili moderate whell cotllp,ln.'d ro other br:Lrl(I~).
SwallSon\ chic ken broth~ an' also ,)\',lIbbk
III JSt'pUI." packaglll~wax-l·o,Lted, alu ml1lU Ill-
hlled ('ardbo,lrd .'om,lincrs. BeC:lLlse of J dllfen'll{
q.'rrl,lauon pl'O<:('SS than t'.rnnl'd broth (much
G'''I'''9 lhe ~e.ne!. brir>gs 0\11 lhe most corn r~vor ~horrer 1J('aulIW, we haw found Ihat ascpm'llly
park.Jg<'d ducken broth ;lCflLally POSS("'IS<'S a fn..,lwr,
iulleT chlcl..l'n Ib\'or.
CORN CHOWDER
SEIIVES 6
PIIEP TIME : IS m.nutes TOTAL TIME : 1 hour

\ j,u ("" .."bslllul!' 2 1""11,,1, i"';:fU ("''' ,k.r 'lwf"'~/,,

I'um' 11"'III,d ,~rllr"f">;:rrr «mil" " /J/,'mkr lI'ill, ,,/I
'?(III" bmll! IIHlii illl,wli. OlllllllwJl"lII iu $II'JI 2 (lw/
lISt' II,., J!Jlrrftlfm~"u Cl'm ill "/,,r(' t>/ r/rr ,liM/eli r.mr,

10 ea,l f resh corn, husks and silk removed

" ounces bacon (4 slices), chopped fIne
1 onion , mlnc:ed
2 1iI""lIc clove" m inced
1 tablespoons all-purpose Iiour
3 cups low-sodium chicken broth
2 cups whole milk
12 ounces red polaloes (2 medium), 2, Cook thl' b,l('on III ,I brgc D utch OWIl o\"er
scrubbed and cu t Into y.,-Inch cube. nll'dUlIll h.'at um ll r r i~p, ,lh0l1l 8 lllin(1t"~. ~tir
2 bay IClave, 111 till' unron ;1Il.! COok u m ll $Ofi:"m'd, about 5
tealipoon minced Iresh thyme or lllillUt<'~. Sur III th., garl1(' ;ll1d rook IIIml fr,l-
y., teaspoon dried gram, .Ibou( 30 Sl'COllds, SUI' in (h(' flou r ,U1d
cup heavy cream rook lor 1 lIumltc, Slowly ~t i r III the broth ,md
2 tablespoons mInced fresh parsley IIlLII.., lcraplllg up all)' bTO'.<llcd bits. SUI' III (II.,
Sail and pepper I)()lato"~, b,IY k,,,·,;-,., thymc, ;uld gr.II,'d corn,
Uring 10 a ~illlllll'r :rnd cook until thc pot.rtQl'S
dw rom 011 end 1I1SIIk a largl' bowl.nrl
1, !)t,1I1d1l1g JTl' ,llmO't Icurier, alX>\It 15 lIu n \ltl'~.
thl' I..crm'l, from 4 <'ar; U~rrlg a parmg I..nif.., (you
should haw ,Ibolll 3 cup-;), (;r;lIe Ihr n:mJrrllng 6 3, ~u r rn tin' relllarnlllr;: corn k<.'Tnds and crl'JIIl.
<',Ir; «1m o\'<.' r til<' 1.1I'gl' hok'S Ilf a box W,lfl'r uuo Contrnu~ to ~llIlml'r IIlml Ih(' corll kernl'is 31"1.'
,I sq',mne bowl (~e,' )lJ g:<' 131), U~mg the b:KI.. of !l"ld.'r Y"( ~t!lI ~l1gh tl y rfLlIlrhy, l bO\I\ 5 lIlm\It,'~,
,I huuer I..nlf,', \(TJp" ,IllY n'lll,LUlIng pulp fmlll the D i~,ml till' b,ly Il'Jw'. Stir in till' paTlll'Y ,lIlLl ~l',l­
nIl.... 11111) thl' 1)(>\\ I wrlh th,' gr.ned corn. ,Oil wnh ~,Ih Jlld P,'pll,'r 10 I,ISI.' lx'foT<' scr"lllg.

THE AMERICA' S TEST KITCHEN FAMILY COOK800K

 ...
To Make Ahead
TIl1" chowder can bt- rook·d. row~d. and r.:lri~cr-
3 r~·d for up to 2 d.l},);. It r:mnot Ix' tiuZCIl. R chc:n
owr low Ill':n. bdn!-; c:m:rul not to boil.

gI!Jt :Kitclict/ 5 ip: CO RN Y BUT TRUE

In ali of ou r testing for our corn chowder recipe. we

discovered thllt the key to a chowder bursting with
corn flavor is to grate (or puree) a portion of the corn
befo re adding It to the soup. The starch released in
the grated (or pureed) corn also helps to thicken the
chowder. And reserved corn kernels, added at t he
end of the cooking time. lend wonderful crunch.

BUTTERNUT SQUASH SOUP

SERVES 8
PREP TII'IE : 15 minu tes TOTAL TII'I E: 50 minutes

SI")' ,wIly/n'lI! lireml $'IIIIISIl. (/S ils .11(//'(11' i$ IIslIdll),

dtlll<llId its /l'XIIUl' (/1')'. HornemtId<! croutons {Se<! P39<l 58) and nulmeg adotn
Butternut SQuash Soup
2 table spoons unsalted butter
onion, chopped fine
1 pounds butternut squash, peeled,
PEELING AND CUTTING BUTTERNUT SQUASH
seeded , and cui Into l )oS-l nch chunks
5 cup s low-sodium c hicken broth
2 sprig s thyme
Pinch nutmeg
)oS cup heavy Cream
Salt and pepper

1. !'vII-it till! buttl'r III :I b r~c Dutch ovcn ova

llll'dllllll hcar.Add the omol~ and cook unnl ~oft­
cncd. about 5 minut~-.;. Stir in till' .qu.1Sh, broth.
thyml'. and nU11l11'~. I3 rin~ to a ~imnll'r, ('O\'l'r, and
cook untilth(' .s<luash IS tl'nder.l0 10 25 lllllltl!('S.

2. Rl'1l1on: thc thY1l1l' Sprib'S and pun.·~' th e soup 1.Aile, cutting str;"ght "C, OSS thl! top and bottom of the
in b.llclll.... In a bkndcr (or food pron'ssor) 1I1ltil squ".h. use iI shilrp vl!getable peell!r to rl!move the pl!l!l
sI11001h (~n' pag;l' ')8).

3. Rnllrn till' l)]Ir~'L'(1 soup to dlC pot. Stir ill tilt."

.:n.'.lI11. UTlIlg; 10:1 bricf~illmll'r.lIlc'n rClllov~' tfom
tlw heat. If the ~up St:~'I1lS 100 thick. thlll II out
with :lCldinol1:11 broth or w:u~· r. SC.I~OI1 with <;;Jlt
and pcpper to t,IS1l' Ix'fo~ serving;. Spnnkle indi-
viduJI ~cr\,l1l1:.''S with more llUtmef!. if dl.... ircd.

To Ma ke Ah e ad
Till' mu» {'Jll be pr~'pafl'd through ~tl'l' 2,
{'ooled. ('overed, Jild ret"rigcl":lfcd for up 10 3 (bys
or troZl'1) tor up to 2 momh~. Relll'at OWl' low
hl'.tr, :lddmg; .1ddirioll.11 W:lfl'T or brot h 10 'lCljU'l 2.To cut th'""gn the \""g" sou".n safely. gently tao on
till' ('omi<tcnry. bd'cm' pron'cdil1!-: w1!h <ll'p 3. the b<lck of" chef's knIfe 01' cI""ver u.. ng a rubber mallet

SOUo" and Stew .

MUSHROOM-BARL EY SO UP SPLI T PEA A N D HA M SOUP
S ER VU 6 to 8 SERVES S
PREP TIME : 20 minutes PREP TI ME: 15 mInutes
fOT... L TIME : 1 hour 30 mInutes (Includes SO mInutes TOT"'~ TIME : 2 hOurs 10 minutes (lncllKles 1 hour
s'mmefln9 lIme) 35 minutes SImmeril\g tIme)

If rrnll;ui ", """o/If'//a lI1uJlrmom$ <Ill" 11(>1 Illuill,/IIc
114mr bill/1m IIillsilmcmr1 ("" I,,· .ubsfill/lr'd, Ih,m,1fi,
Ih" S<1UJlII'IlII" /x'lIs.ll,m'ifill. \~m (,III ,,/s,)
bllldllcm If 1I~,i/f bul/vlI musl","'m$ IIUlI
/IPrriJllfl/{J /Ulis/m./(mlS.
l tables poon s unu lted butte r
onion, chopped tine
pound cremlnl mushrooms, s1tmmed end
quartered
pound portobello mUShroom s, slemm ed
and c ui Into y.,· lnch plecel
Salt
2 cerroll, peeled and chopped me dium
1 garlic cloves, minced
9 CUPI low -sodIum chicken bro t h
~ cup pe.rl barley
2 , . .spoons m inced fresh thyme
0. }S te.npoon drie d
Pe pper
1. Mclt th~' butter III a bib"\.' Dutdl oven 0\'\"
l11edLum-lllgh Iw:n.Add Ih . . OIllOIl and cook until
soth'nt-<1. .lbolll 5 minlild. Sur 111 tlu~ I11Il~hrooms
~nd V. h:.l<POQll ~11t and cook lI11ul the mushrooms
h;I\...• .;offcned ,IUd browned. 10 to 15 l 11m1lt~.....
111,m 1"'),irl,1! 10""" br Sll ,r l(ll"drr stiffS llJiI/I1ft' II/
{<'<lSI Y.i illclrlirirk. Dri"l1 ,C" 'I'II ficas {all ,!(rl'lI nmlmu
USI' II (dlll- SHill/! $/II",'S, SIl lII,rke- $111'1' 'd pirk Ilot·", /In'r t<l~(I , III"
fTf'mmi ",T
pound split green pta l , p icked over
and rin sed
3 m ed i um sm oked hllm hocks
tablespoon minced fresh thyme
o r 1 teaspoon dried
Salt
2 quarts w ater
2 carroU, pe eled and chopped medium
2 onions, minced
2 r ibs cel ery, chopped medi um
6 ounce. dell ham, sliced !t> Inch I hlck,
chopped medium
2 tablespoons I.esh lemon Juice
Pepper
1. Bring thl' pl'as. hJIlI hocks. thyme, I le::r.spoo n
"lit, and w;]ter to l ~lllInl<'r In a llrgc DllIch o\'.:n.
Cow. Jnd rook for I hou r.
2. Stir III till' carrots, onIons. ~\Id cdery. Contlnlll'
10 ~illllllcr IIllIil tlw p.'lS haw <of!cnccl and bro-
k.'l! dOWll. 25 to 35 lllimllc~.

2. Sur ill 11w carro lS l nd garlic lnd fOo\.: for 3. It.·1Il0W till' hocks ~nd ~dd the ddl ham.
1lI11lUlf. Sur III Ih ... brolh. barl ... >" Ih)"I1I<.". lnd Y, COllllllue 10 ~mlml'r for I() minUll'5. \Vhl'n till'
Il'a5poon QIt. BTing 10 a SI111I11 ... r and (00).. unlll hocks an' rooJ enough to handle. fC1l10W .my lIleJt.
Ih.· bJrl<."y 1< lender. lbom 50 11I111U1.'S. St'lson dISl,:-ardlll~ the dan, fJ!, and bond, and add Ihe llIl'Jt
\\lIh QIt and Ik'ppcr to rnSll' be(on' ~erv;n~. 10 tlw soup. Sur III tht, lemon JUICe Jnd s<:ason w ith
<.til Jnd pepper to US!l' befon' serving.
To Make Ahead
Tim ){luI' (~n be cooled. (own'd. lnd ~(r lg('r.1{ed To Make Ahead
(or up to J days or frozen for up 10 1 month. This ~IlP can Ix' cooled. co\"Crcd. ;111(1 refrigeraled
Rd1<'at O\'eT low Jl<"~t. adding .Iddlllon,.! \\,;lIer fo r lip to J d.I)'~ o r frozen for up 10 2 momhs.
or broth to a{~\I~t t lt\, CQI1S1'lell(Y. R dl.'at owr low hl·J I. ~ddillg ~dditiollal Watl'T or
broth 10 ;l(~U~t the consistency.

:h .• t :Kitcf".',. g ip: BOLO MUSHROOM FL AVO R

Our trlek l or getti ng bold I lavor from supermarket

geJl :Kitdu:Il [jjp: DISCARDING THE SONE

mu shroom s 1$ cooking them untli l hey have released
all of thei r molslure, softened, and c aramelized.
This technique Is what g ives this soup lIS Intense
mu shroom flIIVOr.
We abandoned the Old-fa shioned techni que of
u sing a IlIrg& ham bone to make this soup. Instead ,
we simmered smo ked ham hocks wi th the peas to
give thi s soup lIS depth and rich fl avor. We then
adde d som e chopped deli ham to make this soup a
bit mOre SUbsta ntial.

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

PASTA E FAG lOll
SERVES 8
PREP TIME : 15 mmutes TOT,t..l TIM E: 50 minutes

-nrls «'/I!{i"'ill,~ IIII/rall s,)UP ;s besl l/-hl'lI m,ui!- with

(fllt/wUlic P,1rI1II'Sd ll 111111 II fi,II:f/'II'"",.d r'\"lr'I-I'i~;1I
()Iil~' pi/. Dim/ill i, "r':-(\ dud Sir/ljui arc /11/ SIIIIIII JI"S/dS
Ihll/ 1I'01lld u\Jrk II~'II ill liIi; SOIlI'_

4 ounce s bacon ( 4 slices), c hopped medium

onion, chop p ed fin e
4 !jlar llc cloves , m inced
tablespoon min ced fre sh orega no
o r I teaspoon dri ed
14 te ll$poon red pepper "ilke,
(28-ounce) can dice d lorn"\oes
2 ( 15.S- ounce) ca ns (annelllni b eans, rinsed
] Yo cups low-sodiu m chicken brot h
2)1i cups waler
Sal t
8 ounces smail- shape d p asta (1 % cups)
(see note above)
Yo cup minced fresh p a rsley
Pepper Smoky bacon and sweet on",ns enrich th,s garlicky ctasslC
2 ounces Parme s... n che ne, g rilled ( 1 cup )
Exira -vi rg in olive 0 11 ( ' o r se r ving)

1. Cook !l1l' b3Con in a brg~ Dutch Qvell over WHITE BEAN AND
medium heat umil crisp, about 8 minut e'S. Sur GARLIC SOUP
ill the onion, ga rlic, oregallo, and red pepper
SE RVES 8
fbkes. Cook limit tht' o nion is softened, about
PREP TIME : 1S m,nutes
;; 1ll111Utl'S. SttT in till' tOlllatol'S with their juice,
TOT'-'l TI ME: 2 hours. 25 monutes (,ncludes 1 hou'
bl'ans, broth, water, and I teaspoon ~alt. Uring to
soaking t ime)
a simlll<a and eook for 10 minutl's.
111';/C WI' prrfrr l/or I,'XII/I"I' ,lIId 11111',',1'<111(1' ,;f t/H!
2. Sur in the pasta and cook until JI I.~t ,lightly Img!', (mmr/lilli "(<IllS ill r/IJ~' 11.' (1/1(, " 5111,11/1'( 1111111'
underdone. Off the heat. stir in dll' parsley and br,w, like "''''I' vr ,\!rrtll 111m/Ifill, {<m br SIt/Willltl'd.
season with salt and peppl'T to t:lS!e. Sprinklt' Sm'C this SO/l/l lI'itlo Crostill; (1"1,I!(~ J4), Gm/i(
IIldividual bowls with grated Parnlt'~an and :I Croll/OIlS (/llI.!!C 58). (Jr " /,r<lfl), /(J,y 4/!mul.
drizzle of o[i\'e oil before servtng.
pound dried cannellln1 bean s (2 cu p s),
To Make Ahead p icked over and ri nsed
Tim soup CJll be prepared through stl'!' I. 4 ounces b acon (4 slices), c hopped
cooll'd, covered, and refrigerated for up to 2 day~ on ion, chopped line
or frozen for Ill' to I momh. R eheat owr low small head "a r lic, top thi rd and loose
11<':11 b.'fon" proce.'ding with stl'P 2. p apery skins removed and dl sca ,ded
6 cups low-sod iu m chicken broth
Salt
sprig ro se mary
:Jt,tt :Kudiell :lip: AVOIDING THE MU SH Peppe r
)4 cup mi nce d Prash parsley
Adding pasta 10 a si mmering soup can be tricky, so
Extra -vi rgin ollve 011 (opllonal)
we recommend t hat once you add the pasta t o this
soup, you w atCh It closely to make sure it doesn 't
overcook. The pasl a will turn mushy and give t he 1, Urmg the bcall~ and r. cups water 10 a boil in a
soup an unpleasant texture II simmered for too long.
large 5.1 (1Cl'pan. Simmer for 2 llIinut~..;. n'l1lOW from
till' hea t. cover. and 1.'1 '>O:lk for I hour, Dr.lin.

Soup s and S l e w s
fjtJt J{ilc/w, fjjp : TH E F L AVO R F AC T OR
Fresh rosema ry can be Qul l e overwhelming if
simme red for 100 long. To avoid Ihls problem, we
sleep the rosemary In ou r while bean soup off the
heat until the soup Is lightly perfumed . Another
Quick, rustic way to enhance the depth of flavor in
this sou p (and others) Is to add a whole head of
garlic. Remove and discard the lOP one third of a
garlic head and then add the whole th ing-papery
skins and ali-to the simmering broth. The pungent,
sha rp flavor of raw garlic becomes mu ted and
almost sweet after a slow simmer. Once the cloves
are soft and creamy, remove the head and. w ith
tonsu , squeeze the cloves out of their skins. The
cooked garUc can be minced and added back t o the
soup for more flavor.
Testing : Dutc h O ve n s
l)l'~p1te It, 1I11~ll'adil1g 11:1I11l". a Dutch 0\'('1 1 is
a hrg('. _'lUll pOI ~OI11l'Ul1il": refe rred 10 .IS a
FfI:mh own. CJssl'rok or qod:pol. TT'Jdillollall),.
l)mch lIwn~ \\l'R.' u ....·d 10 <"(wk food buril'd III
a ilR.'" l·l1Ihi.· r~, hm 1l0W'ld,I)"I Ihl')' arl' gl'm'mlly
l'mploYl'" tor l1Idour Us<" fo r m:lklllg SOI1I)5, Slew<; .
and br.Il'"·s.
l ook for.1 ])mch 0\'<'11 Ihal .. mughly (WICl' as
wide a, It 1<; 1l11. wlIh a 111l1ll111Ulll c.lpacll), of SIX
qUlr!', though ~wn IS i.·wn ~lIe r. The bonolll
~hould bl' thick-so Ihn II l1lalll tJIllS moder.lIl'
heat .md prc\'l'm~ food frum j.~:ordllll!;-;llId
Ih .. hd should fil lightly 10 prc\'el1! c.'l:ce"I\'e
IlIO ISIUR.· loss.
Our Il":l klld1l'11 IS ~lOckl'd wllh ma n)' of our
;;'\,Or1l." Ihl' A ll-Clad D utc h Ovell , I>do\\ IcC!.
bur sOllie of Ih :Ire rdun.1ll1 10 ~h .. 11 om the S200
II t;\h'~ to bu)' one. So \\e le<;l l'd four Ol1lch
oVl,'ns III rhl' S50 10 Sll~) r.lllg1' ,md (;l1l1l' lip
\\Uh all alre rllall\'l' In rll<' ex pcll~i\'l' br:lIld~.
rill' T r:IIIlOl1 tina St e rli ng II 7-Quar t
D utc h Oven (S5Y.25). bd ow right. pl'rforml'd
lIe.LrIY :l' \wll :1<; the mon° eXpC!1S1\'e models.
THE AMERICA' S TEST KITCHEN FAMI LY COOKBOOK
2 . Cook Ihe bacon 111 a brge D lildl 0\,<,11 owr
lI1l'dlUl11 11l'JI 1111111 {r.,p. JboUI H 1II1I1I1Il" .
Tra nsfl'r rht, bJcolI to ~ paper- lOwd-lmed pial",
Il';w1I1g rhc rl'ndeR.·d fal bchmd 111 Ihl' pol. Add
IIll' o mon and cook IInnl <;ofll'nl'd, aboU! 5 111111_
1111.... Sor 111 Ihl' gar!.c and cook lor 3{1 s('·coml<.
Add Ihe broth. I IlW'pooli ~lh. ;uul dr.lIlll'd lx'ans
10 Ihe pOI. Urmg 10 l '1111l11e r and cook 1I11ul till'
Ix'all' .Ih' Il·ndl·r. -H) 10 50 111111I1tl'S.
3 . ilemo\'<' IIll' por frum Ilic hl·a!. Add till' n)St..-
mary sprig. co\'n..lIld kl -t,LtI(l for 15 I1I111Utt"l
4 . Dlsc.ml !Ill' ro,t·mary. 1t,'LUO''', ' 1111' garlic
and ' q uCl'll' ou t l ilt' ~oftened C!O\·C •. Mmce th,·
~O ft e ll\'d ga rh c Jnd rerurn u ro Ihe ~Ollp. Season
\\ Il h ,.111 and P"'pp,'r to 1.lql·. S''Tvc. garlll,hmg
111dll'idu.ll bowls \\ 1Ih the R.",t'rvcd hacoll. p,INle):
.md .1 drizzl.. of o il\'<' 011 (if (1.-slred).
To Make Ahead
Thi' ~ou p C.m bl' cool ..d. ,·own·d. ,lIId rdnger-
JI1'd for up ru 2 (b y) or IrOn'1I [( )r li p !O I mOI1lI1.
R dll'al OVl'r In\\' heal. adding ,Lddll lOn:l1 \\~lIer or
brolh 10 l(lju~1 Ihe conSlsll' nCr
MOROCCAN -STYLE
CHI CKPEA SOUP
SERVES 4 10 6
PREP TIMe , 20 mInutes TOTAL TIME : 50 mlnUl es
s.!lr"''' ..I!II~l'('r, ,m,! frllum ~il" Illis ,':1.....1,,/,11- JIm' il$
'//SUllail'- .\II'nvr,,,, .Ilmw. :t111",".~11 1II"ltr.r 1I,..{crrrll
III .. j/oll'llf 4,11;(1:/'/1 ItMIl. /·(I.'t,,,/II1: ,,",", (<lit IH'
SJlbslII Ull'fi /1> "",1.:.. Ilui ll'('J/f l'i).'fldrt,tIt. ,Wf/'t' MIll
plt'lIIy ,!/"/'"dl<lsm
3 t ablesp oons unsa l ted butte~
o nio n, minced
te.u poon sugar
Salt
4 garlic cloves, m inced
!I> IflasPOOn hot paprIka
y. teaspoon saff ron t hreads, cr um bled
l4 t easpoon ginger
}4 teaspoon cumIn
2 (l S.S-ounce) can, chickpeas , rinsed
pound red po t atoes (3 medium),
sc rubbed and cut into ~· Inch pieces
(14,S-ounce) can diced tomatoes
zucchini (~ pound), cut Into
~·Inch pieces
 l Y!, cups low-sodIum chicken bro t h cayelllll" and cook for I lIlimlll'. Stir 111 thl' bC'alls,
y.. cup min ced fresh pa rsley and/ or mint broth. 1Y, cups ofth~' watl"T. and Y, tl"a'pOOII salt.
Peppe r Urinl; to .1 ~imnK'r and cook for 20 L1Il1lutc~.
Lemon wedges (lor serving)
2. l' roce-ss J cups 01 tht., SOilp in a bk'ndt'r (or
,_ Mdt tlw bun ... r !11 a lars... Dutch own over food processor) u11\il S11100th. Snr tht, pureed
lll\'dium-high IwaL Add the onion, ,ug:lr, and Y, 'Oup back i1110 the pot and adjust thl' COIISlS-
tnspoon '.lIt. Cook \lntil th ... onio!) i~ .olt"'lwd . tcm;y Ilsing the rt'mailling \11 fUp of W;l!er :I~
.lbollt :; mimH"", Stir 1Il th ... !:,>:Irlic. p~pnb .•af- l1ece~~ary.

(ron. glllg... r. and rttllllll and cook for JO sn'olHk

Slir !11 til<." chickpeas. poutoe'. tomato.·s w ith
their JUic(oo;. zucchini. and broth. Sinmll"r. ,tirring
ol"ca.ion,llly, unnl dll' pOmtoe~ arc t<"llcit- r. 20 to
.\0 minute,.
2. With a wooden spoon, m,t.h .0111<' of the
poUtoc. agJit1st the sidl' of th~' pot to rhich'n
the SOllp. Off the hl'at. qir HI the pal. lt'Y alld
St·.I'Ol1 with s..11t an d peppl'r to tastc. St'rn- with
tilt" Ict11ol1 wcdges.
3. Off tht' heat. Sl'aSOIl the IOUP with the hitit'
Jilin· alld salt and pepper to tastt'. Garui,h IIldL-
vidml bowls with th,' ci1a1llro beioTt' ,,·T\·ing.
To Make Ahead
This soup ran b\, pn'parcd through step 2.
cooled. covered, and rcfrigcr.lted for Ill' to J day~
or frol:cll for up to I month. ReheJt owr low
heal. adding addinonal \\~Itc'r or broth to adjust
the consistency. befor,~ procl"eding \\luh St('p J.

To Make Ahead
Thi ~ soup can lx' pn:p:lrcd dlro\J ~h step I.
coolcd.,,:o\·t·rcd. and rd'rigcr:tt<'d lor up to 2 d:lYs. COLD CU CUMBER SO UP
RclIl"3t owr low heat and proct't'd with ,tt'P 2. SERVES 6
PREP TtME : 15 m,nutes
TOTAL TtME : 55 m,nutes ('neludes 30 minutes
chitling lime)
BL A C K BE A N SO UP
Adrliug d pmwd '-'.f ;wwll {(1,llicd slmmp III,'J.·{'~ IIIi,
SERVE S 6 to 8
PREP TIME : 15 mmutes TOTAL TtME : 50 mmutes $1'1111 a pclji'Tl mill" f<'Im(' ,r.,r <I IlIIlClllWI ,IT li~lu
.<IIUIU"" rJillllrr. 71Ii.< S<1II1' S/h)lild be 1',1/<'11 til(' ,,11/11'
DIrt'II (/1\,e<lr/" 111111 ;,'11' rrCd/!l (lrC Mhcr,~,ItJlI Sdrtlis/It·s r/,IY il is mmfr .
.ti,r Ihis S('lIjA 17'15 SI>"j! rdU III' 111111/,· l~~~rI(/'iml by
.,"/miI14l1rl.1( I'f~,'/(IIJII' /m)liI .f<" Ilw rltirkru I>l"1>liI. 4 cucumbers (about 2.Yi pound s), pee led,
halved, and seeded (see pag e 108)
tablespoon vegetable oU cup $our cream
onion, chopped line tablupoon minced fresh dill
Jalapef\o chUe, stemmed , seeded, and lY!, teaspoons sugar
minced teaspoon OIJon mustard
6 garlic cloves, minced 1 garlic clove, minced
2. teupoons chUl powder 1 cups buttermUk ( see pag e 491)
V. to Yo teaspoon cayenne pepper Sal t and pepper
4 (15.5-ounce) cans black beans, rinsed
4 cup s low-sodium chicken b roth CUI 1 of tht' cUCll1l1bel' IIlto \t.-illl:h {'L1bc, ;md
2 cups water rcserw.l'roct'SS till' fl'ma1l11t1g J ctteumbt·". 'iour
Salt cream. (hl!. 'l1!:,>:Ir. mu't,lm. and g.lrhe 111 a blc<ld~'r
1 to 2. table spoons I resh lime Juice (or lood proct")sor) 1111111 . mo01h. Tr.IIl~I~r to ,I
11 cup coarsely chopped Iresh cilantro b rgt' bow/ or conUIIlt'T. Sur III thl' bLlu..:rmdk
,mel rc.crved cubl.'d CUrtllllbl"r. ~eJ<on with s.;tlt
1. l-k:11 the oil 111 a large DlilCh OV('11 uwr ,md pepper. Cover alld rclngt'Tat<' IImil wdl
medill l11 heat 1IIItl1 shinl1lll'rill):. Add tht' on i on, chilk·d. JbOL11 J(J milltitt" (or LIp 10 () hours).
jalapeii o. and g.1rlir ~nd coo k IInnl soft ent'd. Sl'J~on a~--ain with s,llt aile! pepper to t,lSIe bc10fl'
:loout 5 t1l1l1Utcs. Stir in the chili powdl"r :llld ,~'rv lli g.

Soup s and Stews

 bowl wilh Ih~' {(J1I1,lU:X.·S. SUI' 1II the tomato JUKe.
OInon. VII1l'gar. ga rlic. T:.Ibasco.•md I lea5pOOil
'i31t. COWl' Jnd I\.·frl!.t(·r.n~· for 2 hOll"".

2. s..·J.SOIi tl1l' ~IIP With ,ilt Jl1d pq1p<'r to t.lSte.

Ladl.· 11110 clulr.·d bowls :md sprin kk widl till.' pa .... -
ky and ~ dmzlc of 011 (if d~'Slrl:d) before 54:T\'II1/o:.

To Make Ahead
Gazpac ho CJlI Iw ron' red and rcfrigcr:[{t'd for lip
to 2 day,. It CJIIIIOI h(' frozl'n.

SE EDI NG A CUCUMBER

GAZPACHO Hal"" U'" cuc:umbet ,,,Iready ~Ied. ,I deslfed) t.ngll>_

w,se. Ru>'l" sm"IIIPQOtII>'Isode each tuc:umb@f hIIIIIO
SE AVES 8 -.cClOp out the Sftods lind $t.>ttound,1'Ig IOQ<.ud
PR!!P TIl'll! : 15 minutes
TOTAL TIME : 2 l10urs 20 mlnu t e~ (includes 2 hO\J'$ PROCE SSI N G T HE VEGE TABLES
chilling t ,me)

III uddi/;"u /., In'sl! hrrbs ami .iZ""r/ .,Ii,y .,tI, Il'is
1'I:rf('ilu·".~ ((lid $(11111/""'" Spllill «III /1(' ,f!dmishrd Wltlr
r/ml'pd Iljlml /H.uk u/i,,'s. (/UlJlpd mw"t/" s. IlIId
Guli( C"",ro/IJ (p<~1Zr 58).

3 la'VI , ripe tomatoes (about l )oS pounds),

cored and quartered
2 red bell pe ppers, stemm ed, s•• ded, end
chopped coa r.e
2 cucumbers, pee led, halved, s•• ded, and
chopped coarse (s •• photo) Process tne vegetable, so tn"t they a,e ~ '>'Ich to Yo il'lCh
5 cups tomato lulce In Size. a>'ly f'>'Ier and 1M IOUp w,lI resemble tomato slush

1 onion , mi nced
~ cup sherry v inegar
:Je.Jt 3{ae/":JI g ip : DON ' T OVERCHOP
2 galliC clo....s, minced
You can m i nce the vege l ables by hand. or you un
y. t.aspoon Tabasc o
process t hem In a food processor, a s we prefer to
Salt and pepper
do. But be careful not to overprocess t hem , or they
It. cup m inced fresh parsley o. cilantro
will turn Into mUSh. Uniformity in the size of the
E.tra·... lrgln olive 011 (optional)
chopped vegetable s is Import ant here, so m ake sur.
they are about ~ Inch to Yo Inch. Also. II's Important
1. Pulw til\" IUmalO~ 111 a food pronossur unol
t o refrigerat e Ihl$ soup for a full 2 hou rs. Th e f lavors
finely ~hoppcd. about 12 pUISd. Trall\fcr 10 a
need th e lime to meld lind Intensify, and the soup
1.Iq.;e bowl. Pul,t· t he bell pCppt,r' ~nd cuc umtwrs
need s t ime to chili thoroughly.
l11uil finely chopp~·d. ~ bout 15 pu!q·,. Add to III\"

THE AMERICA ' S TEST KITCHEN FAM ILY C OOKB OO K

B O RS C HT
SE llVES 6 to 8
PREP TIME : 10 minutes
TOTAL TIME : 2 hours 40 minutes (oneludes tY>hours
chilling time)

ntis drilled 1X'1't SIlUJI mn also In' g,mr;shrd will, $1111111

mites IIfJl.'Clrd (w d SI,t'dnl mWlllbrr or mix's (!f slcdllwd
rI:d INIi1">(S-. So ,hilI )WI k",)I!llh,' mw; (lrt'irrsl" bH )'"
bllll(!! with Irr'llrh)'-lookil~1! grc'clIs slm aI/tic/it,d.

7 cups .... ater

2 pounds beets (8 medium), g r.ens
discarded and scrubbed
onion , pee led and halved
~ cup w hite vinegar
y.. cup sugar
51111
Yo cup heavy cream
Yo cup lOUr cream
2 tablespoons minced fresh dill
(lor serving)

For Beef Stew WIth a perfect te.ture. add Ihe vegetables

1. Pbcc the \Vltcr. bc<'\s, onion. vlUl'G;lT. sllg~r. In stages,
and I teaspoon s.llt in a large s.1t1Cepan :lI1d bring
10 :\ boiL Rl'du cc to a sin11m:r. p;lrti.dly cover.
and simlller until rlw beels an," Il'ndl'r a1ld can be BEEF STE W
l'a~dy pit'reed with a ~h'w~ r. about 45 mimll':-S.
SERVES 6 to 8
PREP TIME , 30 minutes
2. Transfcr d)(.· bcers to a l"Imill!t bo~rd and It'(
TOTAL TIME , 3 hours (Includes 2 hours simmering time)
cool ~lightJy. Strain the broth through 3 filW-
I1wsh ,train.:-r inlO a large com;linl'r. Following Srn't' U'ilh enlSI)' hrt'i1<1 "r /HI/slt/'a JJdM/(W$, Sill((' l/r,·
the photo on P'!b'C 122. fl·\1IOVI." Ihl' b.'l·t skin~. jlm'<>r ofbrrfsl/'u, illlprlll'CS u711, limr. pltm 011 "l.lki!l.~
Chop h,Llf o f tlK' bl."ds imo brge chunks ,111d ;/ II ,III)' <Ir IU~I "1MI' srr";/J,~.
proCC"'i.I with I cu p of the brolh in a blcnder (or
food p roccIsor) umil ,mooth. StiT into the broth. (l-pound) bone len beet c;huck roast,
Gra tl' tlll' rcl1laillillg bt."l'ts O,/':-T tht." large holes of trimmed and cut Into 1 V.-inc;h c;ube5
.1 box gr.Her alld stir into the broth. COveT :lnd (see page 110)
refngt'fmc until chilled. about 1Y:t hourI. Salt and peppe r
3 tablespoons vegetable 011
3. \Vhisk the he.1VY en'am and SOUT en'am into 2 o n ions, minc;ed
thc so up. Scason wi th salt to UStc. Sl·TVC. g:trnilh- 1 tablG$ poon tomato paUe
ing tll<:" individual bowls with tht" dill. 2 garlic cloves, minced
3 tablespoons all-pu rpo se Iiour
To Make Ahead 1 cup dry red wine
This soup eM! bl' pT.'pared throu gh ,tcp 2, CO\ '- 2 cups low-sodium chicken broth
~~d, Jnd rcfrig~raled fOT up (0 3 d,ly~ or frozen tablespoon minced Iresh thyme or
for up to 2 momhl. If frozen. thaw fully in Tcfrig- , teaspoon dried
l'rato r bl"forc procecding with st<"l' J. 2 bay leaves
I V. pounds t ed pot lltoes (S medium),
sc rubbed lind cut Into 1 V.-Inch chunks
4 car rot s, peeled lind sliced thin
cup t roten peu

1. ACljUS f In own ra c k to the lower-middle

pOSition and h~';1 1 Ihe own to 300 degrec5. Dry

Soup s and Stews


Cut Your Own Stew Meat
As a general rule, we prefer 10 purchase whole
culs o f meal and cul lhem Inlo small pieces
for stew, Prepackaged slewing beef is often
made up of Irregularly shaped end p ieces from
different cuts and thus may cook differently
and hllVCI Yllrylng le. tures and flayors,
As for the ben cut of beef for Slew, we
compllred lhe te.ture lind flayor of twelYe
cuts and found beef Chuck roasl lO be the
most flaYorfu l, lender, lind juicy In o u r beef
Slew recipe, And li S high concentration o f
Intrllmuscu lar fat lind connectlYe tissue suits
II we ll for the long, slow. moist cooking thai
stew-making enlllilS.
th~ b~~f with pap.'. w\\'~I,. thl'l] S",I'OIl widl ~;\lt
,lIId P~pl)l'r. I-kIt I tJbk~poon of till' od III 3
Iargc D llIc h o\'~n o\'cr medIUm-high hcat ul1l1l
JUSI ' mokill).;, Brown lulf of till' Ilwat, .Ibout 10
Illmutl", tlwl1 lrom"f"T 10 a pbt~. R,cturn till' pOI
to llledll1l11-hlgh heal ,md rcpeat \\ nh I l11or~'
ublc'poon ot'lhl' oil .111.1 thl' n:l11al11mg bl'('f.
2. Add !Ill' 1\'1ll31111ng tJbk'spoon 01110 111l' cmpty
1'01 and ~lUrl1 10 l11l'(I1UI11 l1<'al unlll ~hll1ll11l·Tl llg.
Add til l' 0I1l011~ JIl ..t cook 1111111 'Oflcned. Jbout 5
1I1111111l'$. 'illr 111 Ih .., 10111.110 pasll' Jlld ~a rli c .md
fook for 30 ~'conds. AIM Ihe flOUT a1ld coo).. for
I 1lIml1l~'. Slowl), ~lI r III the \\ me, "T,l PIl1~ up ally
hTO\\ m'd bn<., Sur In 111l' broth. Ihyme. hay le;I\,"~ .
.111d bl\)\\ ned !x'l,f JIOll~ wnh In)' :lCClunulate..1
JlIIC.'S, Brill,!; to J 'ImUll'r. co"..'r. alld Irall,I;,'r the
IXII to the {)\·.'I1. Cook for J hour.
4 , R ...1110W till' pOI from tlw O~"t:11 .lIld diM"nd
til" bay le~w... Sur 111 tl1l' pos Jild Ict sland ofT
thl" h.,at lor:; I11lmlh.'S, ~l'J~11 with ~Jlt ;111d p~'Jl­
per 10 u<;t.· bdorl" ~r\'I11~,
To Make Ahead
Thl, Sf..,\\, c:m be.' pn'pan·,1 through 51('1' 3.
cooled. cowrrd. and IT'fTl).: ... r.ttcd for up to J day,
or froll'lI for lip to I 1ll0mh. RdlC;1I {)\'t'T 10\\
IWJI. Jd dmg JddHlollJI W,lll'r or bmth 10 ,ldJII ~1
Ihc con~I'lel1l'y, bl'fon' pmc~.'{lmg \\llh 'Iep ..j.
Properly Browned Meat
Contrary to popular belief, dusting stew
me at with flour befo re b row ni ng doesn' l
yield be tter browning, Floured meal gaye
ou r stew a weake r, less beefy flayor, And
after extensive testing, we fou nd t ha i Ihe
key to well-browned meM is simply proper
technique. wl lh no flour a t a ll.
So how do you brown meat properly? The
a nswe r Is simple: Use a heayy-bouomed pan
such as a Du tch oven (see page 106), preheat
it until 11 15 yery hot (the 011 should just be
slartlng to smoke), and do not overcrowd
Ihe pan wilh meat. If you don 't haye enough
room to brown your mellt In one s hot , do II
in batches-however, be careful !'lO1 to let the
browned bils sluck 10 the bonom burn.

3 . :"lIr III Ih.' POI,ItQl" .md c.,rroIS. Co\,... r ,111(\

COI1\1nue 10 cook 111 till' O\'Cll ulltl1 Ih.' bl'l,f I~ PROPE RLY I M PIIOP~RlY

ICn,kr. ~ bo llt 1 hom. BROW NED ME AT IRO W NED MEAT

CUTTING STEW MEAT

For ~!ew m,,~! P'Kes llIal e,e cui I,om I'" rlghl pari 01 the an,mal ~nd regularl~ shaped. we 5uggesl buy'ng a oono leu
roeu and culling ,,,- mllel yourself A 3'POUnd ,oasl w,1I y,eld ~boul 2)-$ pounds of beef. perfect for Watlng ,n IWO bolches

I, Pull acari ,,,- 'OllIS' al "s tnlIJOf l. W,II> a kn,fe Inm off eI<CH5 f;H and J . CUllhe meal onto cuttes or Chunks
se-ems (dehnuled by f,I'\OS of fal I<Id ......... 51un as d,'KIi'd on slM'C,hc rlte,pes
StlYer 5~"')' Uw e ~n,f. n nKflSlltY

T H E A M ERI CA'S TE S T K IT C HEN FA M I Ly COO KS OO K

BEEF B UR GU N DY
SERVES 6 to 8
PREP TIME : 25 m<nl.lle5
TOTAL TI I'IE' 3 hours (,ndudes 2 hours
somme"ll9 time)
"17m Iii,/' ;s ,,,,,1111,>11,11'), /II,j,/ f' IITII, ,/
,,, 1'",." S,orr. Srn~' 111/11 l/I,l,/rn/,,,.,,,,.>t.'1 '" Intl/m'll
f\'\' "''''II/('$.
(l-pound) bon",n be" chuck roast,
trimmed and cut In t o t Y,·lnch cubes
Salt a nd pep p e r
~ cup velle tabl . 011
2 onlonl, chopped cOillrse
:s 1I", lIe clove., minced
3 lablespoons ell-pu r pose Iiou r
, )1, CU PI d ry red wine (s •• note above>
,v. c up s low-sodium c hicken broth
2 bey lellv es
t "spoon dri ed thyme
04 o un cu bacon (4 IlIce.), chopped mediu m
pound while button mushroom s, t rimmed
and quartered
cu p 'ronn pe. rl onlonl, thawe d
Yo cup minced fresh p arsley
1. AdJuq JII OWIl r~(k to the lowcr-middll'
pO~IIIO I1 and h.'at thl' own to 300 dcgrcl"s. Pal
!I'l' Iwd" dry wllh p.lper tow~·ls. th.·n s...;tson
\\lIh ~.I II Jnd pl·Plwr. I·kat 1 {ablc"llOOn of the
011 III a I.up.e " meh O\'cn on"r nJt""d i lll1l-h i ~h
h.·JI 11lIul Just <mokmg. Brown half of t hl'
Ix".,,!"". about 10111111111."$. thcll IrJII~fer (0 J plan".
It... p.",u II lilt 1 IlIOrt"" l~bk~pOOIi of th." oil .I ud
Ihc r ... lIIlLlung b... c(
2. Add tl1l' l\'mJ1I1 inll 2 labl.... poons OIl 10 thc
•·mpty pm .Iud fI.·turn 10 rIIl"d1lnn Iwat III ml
~hllm1!cr111g. Add Ill.· ehopp ... d omons and cook
lIllId ~oftell."d •.Ibolll :'i mimu.'S. Stir in til<"" g;lrhl'
Jlld t'ook lIlInl fragr.U1t. .100111 15 SCl'OII(b. Slir in
Ill<' 1101lr .md ("ook for I mml1lt... Stir 111 the win ....
5eJt :J(W.:Irelf 5ip: BETTER B URGUNDY
Most recl pu fo r Bee f Burgundy
mushrooms and pearl onions along with the
beef. whiCh was he, away the ir flavor and g ives
them a waterlogged texture. Our recipe treat s
the mushroom s and onion s as a garni sh Instead.
Alter be ing qu1ckly sautHd to remove any excess
mol$lure. th-ey are added 10 t h-e stew right before it
Is served. Th is way they lend their distinct flavors to
the stew w ithout becoming mushy.
~r.lpmg up an)' browned b1t~. ~tlr 111 111<' brolh.
b<l)' Il.. J\"...... Ihylll .... Jnd Ix: ... f and bnng 10 :1 '1111-
lII... r. Co...... r. tr.lII~fl"r the pOI \0 the O\,-"n. Jnd cook
IIIml Ih.· mral IS tCl1dl"r ...11>0111 2 hOIl,",.
3. Jim lx·fon" ~l·rl'mg. cook Ih ... bacon 111 J 12-
(tIl fj"QlW11/1' meh Skllll'l OWT LJll'dLLlI11 Ii...al unnl en.". JOOIlI
R nnnllll'S. Trallsfer tl1l' tu("on 10 l plp"r-lOwd-
11lwd pllt.· . Il"ll'mg til<"" tJt lx-llInd Lt1 Ill<"" skillt.. t.
Add th." mushrooms. n.:lLlrIl 10 I1Icchum-h,gh
hC:L\. Jlld cook IInlll brown ...lbolll 10 I1IHlllll""S.
Add till"" p,"arl OllLon~ OInd cook Ulml bglnly
brollllCd, aOOm 3 1HIIIIIIl""S. Snr the \"eg:ct.lbk~
lIlIO thl" SI.·W alol1)-: I~ Llh Ih.' parst.-y. R I·11I0'.... thl"
()J)' Ic:lI"l""S and <.t."J~on wuh ~111 and pl"pp."r 10 Il511·.
Spr m kle wllh Iii ... crJ~p b<lCOll lx·roTt... s.t."rvmg.
To Make Ahead
Thl" 51."W C311 he pTl'p:Lrcd Ihrough ~11'P 2. (001<'.1.
cowr.·d ti!;hdy. :md rl""irl!,;l"r.ll."d for up 10 J d.IY,
or frozen for lip \0 1 momh. R dK"".lt owr low
heat. addmg addlliollal W:IH"r or broth 10 ;ldJII<I
the eOllS'~tl· l 1Cy. bL"foTl'" procecdmg wLlh Ill'P j.
BEEF GOULASH
SERVES 6 to 8
PR EP TI "' E: 30 mloutes
TOTAL TI "'E: 1 hours (Includes 2 hour$
slmme"ng lime)
'1111'./1,11"" f','111 ,hl'lmf}:n ",Id. ,m /II'I"""'U/ "(/1111'5>
I., Il,ji Sf,'I: SI' ".. (,mini II." '" trrm Ilrr ml',n ','1'
rl.'sl'/),. 11 ;- Im'lIImmd )'oU! I'nll<"" Ih,· 1'.lurn,,1 ill
fr,,,,, /1/1' c/ll/(k 1I~/SI.lm"r'II" 11ff" I",mll,lI:n. uul...ss /1
is r.I·(rs,u,/,/)' Ihick. £'n'f Ihis Imm)' SUII' "1'('( /"m ...,rd
t:l!1! II<·",/I.·s.
( l · pound ) bonelelS bee r chuck roa st ,
trimmed and c ut Into l V.·lnch cubas
Stilt and pepper
~ cup sweet paprika
1 tabl espoo ns vegetable 0 11
1 onion •• m inced
6 garliC cloves, minced
2 tabl espoon s t omato p lut e
simm e r the
~ c u p all .. purpose Uour
1 cups lo ....·.od lum ch ick en broth
2 red be ll peppers, stemmed. seed ed. and
c hopped
Y.. c u p sour c ream
y. cup minced frash parsley
1. AdJu~1 :In 0\"l'1I rJck 10 III<" 100wr-IIHddk pO'ii-
lion .lIld heat the own 10 300 dq;rn"s, Dr\' Ih~"
ocef Ihoroughly Wlln pa p('T towd~, IIll'l! $e.1son
wllh SJ.II and pcpp,'r ,md I t;J.hle~poon of rill'
p~prJb, 11,'al 1 l~bll"5poon o f th(' OIl 111 ;1 la rg,'
Dutch oven OWT m"dlll rll -hlgh 11I:",lt UU1l1 JUq
~rlIoklllg, Add half of th,' nWJt and n)O\.. Ulllli
wdl browlled 011 all sld,'s, abOllt 10 nll1 !tHe~,
Tr;w5!'.'r Ihe browned IlK',lI 10 3 pbl'" R " rtlrn
1111: 1'01 to Illedi um-hi ); h h,'al ,wei rep".lt With
1 more table' poon of Ihl' 0 11 ,met till' fI.'llI, nn-
IIl~ b,'d ,
2, Add the n:maUllng labl,ospoon 0 11 to ti le
elllpt), pOI and return to ll1('dlUl11 hea l II lI ul
, Imnmermg. Add th" on ion~, Y. Il'J~poon SJlt,
,lnd Ihe TCIll;lllllng 3 tablc'poon~ p,lpnb, Cook
utllll tIll' omons h ave ~fte ncd, abo ut 5 llllllUll".
~lIr 111 the g;lrhc and tomato past" ;md (oo \..
for JIl ,ccolld\. Sur 111 the flour <l lH\ (ook for I
111I1IUt('. Slow ly ~Il r m the broth, 'icmpl1l ).: up .lll)
hrowlled bu~. Stir in th" browned b"l'f alo u g
wuh any J((ullI ul.ued juices, Uri ng to ,I ~lllI n w r,
covcr, and tr.lIlsfe r rIll' pot to the 0\','11. COli].. lor
1 hou r <Iud 10 lIlinUl"s.
3, Sur HI rill' red P"Ppt:r<i, CO\'l'r lild (ommu,'
O\'eu IIntil Inc me,lI I~ Jmt I,'nd,'r,
to look III III,'
about 40 mlllu tt:S longer,
4. ReI1\O\',' the pot from the ovcn, WIlIs k III cup
ofrhl' itcwmg lIquid mto th e ,our CT,'alll ;md add
tlw "iOUT ('Te:m l Illl xtu r ,' 10 th,' SI C\\'. ~ lI r 1Il I llI:
I':m,l,'y .md ~l';I~O I I wi lh \;111 ~ Jld p" p pI'r 10 t,\~te
bffoJ'\.' ~~'f\'mg.
Paprika
Paprika is produced predominantly il'l SpaIn,
Hungary. and C(!Iliforl'lia frOm peppers, which
are finely ground Md dried either 11'1 the hot
$1,11'1 or an o ... en. Pap rika 15 a... allab!e sweet.
hot, or bittersweet. depending 01'1 the ","rlely
of pepper !,Ised and how many of Ihe seed s
and ribs are added.
AS with any ground spice, paprika loses
fla ...o r o ... er time. 8(oc(!luse the succus of
gouluh largely depends on the flavor of the
paprika , make sure your bottle is fre Sh, or
within a year old. II you need to buy paprika,
we ha...e found that McCormick brand sweet
paprika has a full, earthy fla ... o r. Just make
sure to pick up sweet, not hot, paprika: Olher-
wise you r goulash may be Inedlbly spicy.
THE A MERICA'S TEST KITCHEN FAMILY COOK800K
To Make Ahead
Thi, ~I<'W l'JIl hI.' pn.'pared through q"P 3,(001.:d,
cow!\.'d, ,mel n:fnt-:,'r:lIM for 3 d;t)"i or fmUII for
up to 1 momh. R dll'JI Q\'('r 10\\ h,'a l, ;tddlll!-:
t'XITJ water Of brolh 10 3dJU'i1 t he ('OIlSISlt'llry,
before pr(K"l'dlll~ wllh m~p 4.
gut ::Kilcflf!ll 5ip: THE GOODS ON GOULASH
By seasoning the raw beef with a p ortion o f the
paprika, we were able to gi ... e the stew a deep. well-
rounded lIa ... or that cou ldn't be aChie ...ed by luu
adding the paprika to the si mmering stew, AI$O, 10
pre ... ent the $Our cream from curdling, we temper It
by mixing it with some I"tot stewing liquid.
NORTH AFRICAN
LAMB STEW
SER"'ES 6 to 8
PREP TIME : 30 monutes
TOTAL TIME : 2 hours 4S m,nutes (oncludes I hour
30 m,nutes $Imme"l'19 I,me)
if YO'" c.m ,,,!/),.(rmlldWr nIlS (If 1,llIIb,jrr:;( 11,t' (.\,r.,
IIIr,/1 IIml mr II fror kc/',I/'$, ~'liiiIlS or IInmrs r<lll /1('
SUbSlllllll'l/.f.'r 1/'(" ,IJI"r",s. A lIol/oJi ,!f 11/,1111 ~urr
,,,,II /I side lI,sh ,~r (,)II$/",' US lI, e ,~,,,)II IIUd"'/Jo",i",..",s
.f." IIl1s .1/'1'\'9"/ Sirfl'.
(]'poul'ld) bon.l.ss leg of lamb, trlmm.d
' l'Id c:ut Int o l~'l nc:h cubes
Selt and p.pp.r
] teb'.spoon s .... g.tabl. 011
2 onions, chopp.d
4 garliC: c:lo ... u, mlnc:ed
,~ teaspoons c:orlel'lder
1 t . .spoon cumIn
Mo leaspoon c:lnnemon
] ' eblupoon s ell'purpose f lo ur
2 cuPS low 'sod!um chicken broth
, ( 14.S-oun c.) ce n dIced tomatou
}Ii c up drl. d eprlcots, c hopped coarse
( 15.S'ounce) cen chlc:kpeas, rInsed
y., cup mlnc:ed 'r.sh cllent ro
1, Adjust ,Ill 0\'\'11 TJck 10 tht' middk poslIlon
and Ileal th e (}\'<' II 10 )OU do.:gTClos. D ry Ihe lamb
wllh papl'T towel" tiwn Sl":lson wllh s.;Ill and
pt:pper, H eat I ubl,'sllOOn of Ihl' OIl m ~ 1>111<:11
on~ n O\'<' r tl1<:-dlllln-hlgh 111.'3 1 until JU'i ~lIlok Jll g.
Brown h:llfof the II lfJ I, JboUI II) Ill IIlUt,'S. th"ll
tr.msft·r 10 J pl.lI~' . H, l'IUfIl Ihe pOI to nl<'dHIIIl -
[ligh [wa r an d rq Jcal w nh I llIo re lable<poo n of
til" 011 "lid till' re lll J1I1mg lam b.
2. Add 11K" n:ll1.11ning tJble~poon oil !O the
l'mpt}' pOI Jnd hl',lI ow r rl1<'dnull heJI 1111111
,lnrlU11<.TlIlg. Add the o11ion" :l1Id III teJ'pOOIl ,alt
.1Ild cook 1;l11il ~oftelwd. abol11 5 Ini11lIle<. Stir in
the L:~Thc. con.mdl·T, cumin. and C11l1)~r1l0n ami
(OOk for ]0 <l'lomk Stir in the flour :Ind cook
for I m inute. 510\\ l~' Mir III Ill<' broth. ~crJPll1g up
.lIlV browm'd bits. Stir 111 the 10l1).\lOl'~ wilh thl'lT
jlll·(''' .. Ipm:ots. and brO\\'lwd blllb .llong WIth allY
.ICClIIIlUI.ltcd juice. lhing to ;1 <i111l11<'r. cover. and
Inn-fcr thc pOI ro 1Ill' OWII. Cook urltllth,· mCll
IS .t1mo-t [l·ndcr.3boul I III hour;.

3. Rcmow Ihc pot from Ill<' own. Stir in thc

du(kp"3s. Cover .md com m llc to cook m till' OWIl
lImil ilK' rlW,ltl~ fully tClldcr.abnlli 15 IllIll111l'<;.

4 . Itclllol'C Ih,' pOI (rom till' OWIl. StlT ill th,'

cibmTo :md ,,':lSOU with ~,lh and pl'ppn !O 1.IQ(·
bdon: ,erving.

To Make Ahead To ma~e It famlly.fr>endly verSIon of cassoulel. we use

T his <lew C:I1l b,' prqmrcd through <.tcp J, chIcken thighs. kielbasa. and gfeal northern beans
cook-d . cO\·l·red.:lIld rl'frigcr.Jtl'd lor up [0", d3~'~
or fro7ell for up to I 1Il011lh. R\'Ile,lt o\"cr 10\\
h,·al. .Idding ;ldditional W,lIer or brolh 10 adJlIll pound boneless country-style pork ribs,
Ihe COI1<'l<.lellry, beloT" pTOcn'dillg wuh ~Il'p -I . trimmed and cu t Into H nch chunkS
onion, minced
6 garlic cloves, minced
!Ivt J(W:hm 5 ip: PRECUT IS NO DEAL tables poon tom llto paste
While the process 01 cutting th e lamb leg into stew ])1, cups low-sodium Chicken broth
meat may seem tedious. It yields more te nde r and , )1, cups dry white wine
flavorful meat than prec ut chunks 01 stew meat. 1 (14.S-ounce) can di ced tomatoes, d ra ined
4 sp rigs fresh thyme o r 14 teaspoon dried
2 bay leaves
14 teaspoon cloves
CASSOULET WITH PORK 4 (lS.S-ounce) cans great northern beans,
AND KIELBASA rinse d
pound kielbasa sausage, sliced 14 Inch thick
SERVES 8
PREP TIME: 30 m,nules
TOTAl,. TIME : 2 hours 30 m,nutes (,ncludes' hour 1, D ry Iht' duch'll \\ilh p:lp~'r tOwel<, Ihell W,l-
15 minu tes simmermg time) ,on wllh ~alt :111<1 pepper. H ('~I Ill<' 011 III .1 I.Jr).:~'
DUlch own owr ll11'dium-high h":L! lIllul JlI'l
/ 1 Im"cI,·.<s M,u/r·r,lrI p,)r/.: /"i" "><lSI ttr II /,.,,,drs.i $mokin~. Brown lulf of Ill(' chICh·ll. ,Ibolll 10
IJ.w"lI 111m fdll I),' !u!Jsrirml'd Jilr rhr «" mlrY-SI},lf 1I11l1U t o.;~. t hen tr:1Il<fl'r to J pbt" .1I1ll rl'l1\O\'l' Ihe
ribs, mlil (<1l1l1CI/iIll be,lIIs be usnl iU$/I'"d ,?r.~mll
(<Ill browned ~klJl. Rcturn Ihl' pOl ",uh JII)' relld,'rl'd
lI<'rlliall /'r,m.·. Srm' widl <! "'4 ,;f1m.'<ld. ,'r Ir)'
(m>!)' f.lt 10 Illl'dium-high hl':11 31lt1 r("p~'~1 \\ ilh Ihl'
.'pri" ('li".~ C.lrlie Cr,)II/"II'< (p<~~f 58) ,'I'f'( III/' /"P <111'/ r':111,lmlll~ chich·ll .
riwII /wkil/g IIII' jilli.<ill'd .1/"1/\ l",e"I~·,..,I. ill " 415-
1I~~r£'l' "'~'lI IIlIIil IIw Inf"d i, <I 11,,,1.0 g"ldfll J,"'H'lI. 2. I'.lt Ih,' pork dry wilh p.lp ... r IOwl'lS. tlll' lI
"I")J/J 10 mil/Ufo'S. ~,'a~OI1 with ~11t :md p<'ppl·r. Pour ofT ;111 bill 1
IJbk-~poom of th ... f.ll ill Ih<· pOI :md 1'1.1.:l' owr
10 bone-In. s kin-on chicken thighs (3 to l lll l1ll'dllllll IWal lI llnl JlI,t <111okmg. Bn,)\\'n thl'
pounds), trimmed po rk. ;lbolll 10 mimltes.
Salt and pepper
2 teas poons vegetable 011 3. SIIr III Ihl" 0111011 and cook 1IIml <OftC lll'd.

Soup , and Stews

,loom 5 rnUlUll.... Sur III tIll' g:lrh( lnd tomato
plsle ;md cook for 3() seconds. Sur HI Ihe broth.
\\"nl<.·, 101Il.LtOt."'S, Ihyme. b.l}" ka\"l·~. and clo\"t'S.
~craplll!; up any browlll'd bits. R eturn the
chleh'n dnghs with In)" accurllllbtl'djuin'to tl1l'
pOt ;md ~ublllcrg(' them 111 t h e liqllld. Unng 10
a boil, t hcn rcd uce to a sm11lll'r, ('owr, and ('ook
lor 40 nll llu te~.
4 . R l'\llOVe the ('O\'cr and cont rn uc to ~ lI l\1nl'r
until till' chrrkcn and po rk are fully tl'rukr. 21I to
30 IllLllUll""'l 10Ilgt'r.
5, Discard thl' thyme sprigs lnd bay ka\"t""S.
Gently \ur III Iht' beans and kl clb:l~ 311d eOIl-
\l\1ue to ~lImner. uncO\·ered.ullullh l')· arc he.lled
throu~h, :tbout 15 m;n lll l'S.
To Make Ahead
TIIl~ n'clpe can b(' Im'pared th rou gh ste p -I.
(ooll'd.l·overed. and refnger.lled for up to -I day~
or froZl'1I for lip to I mo nt h, R dlC,1I O\'l'r low
h... 31 ..Iddmg addmol1al \\';lll'f Of hroth to J(~u.t
Ihe l'OIl~Nl'll('y,lxofof" pfO("l'cdmg wllh ~tep 5,
:i t.•t 3liklr.cn gip: SHORTCUT CASSOULET
Traditionally, this French country recipe
duck confit, pOrk-and-garlic ~uuge, and a Iype
o f French beans c alled flageolets , You won't find
these Ingredients /101 the aver"ge wpermarket, so we
made our rendition mote American (and acce5Slble)
by substltutlrlg chi cken thighs, klelbau, and great
northem beans.
SOUTHWESTERN
tabl u poon ml nud fresh or. gano
or 1 t.aspoon drl.d
t tabl.spoon chili powder
3 pounds bon.l.ss country-style pork rib s,
trimmed
(1 • . 5-ounce) can diced to matoes
S cups low -sodium ch Icken broth
3 (I.·ounc.) cans whit, o r yellow hominy,
rInsed
tablespoon 'ruh 11m, Juice
Pepper
1. A(~usl an O\'{'n mel to the !O\\l.'r-rmddk )'0"1-
uon and hell Ihl' O\'l'n 10 31M) degn','S. H ,'J( dll'
0;11\1 a I,,~l' D mch OWII owr Illl-dlUlIl-lllgh ll<'at
umil dmlUlll'nng, Alld the Onion. aud Y, teaspooll
1..1lt ami cook ullnl 'iOti"lIed_ about ;; minutl'S, Sur
III tht, );arl lc. on'~o:Illo. and ('hili pow def ,md ('ook
mml fmg,r,llH . aooul }O ~econd,. Add the pork rib~
l n d (0,1\ 1\lI h the ~pln""'l, Cook lIllIil th.' 11l(,,1I l~
110 long.'r ]lUll., about (, 111l1llItl'~.
2. Sur 1I1 thl- tolllJtol'S 1\ Ith dWl r j uic... Jnd tl1l'
broth. Urlll~ 10 J <11Il1ll"f_ l'owr, Jnd trJllsfl'r thl'
1'01 10 the o\"'Il. Cook ul10l rhe ml'll IS wndl'r,
aoom I Y, hou~.
uses 3. R.'IIlO\'l' till' pot fmm thl' O\'el1 Jnd (r.msl"'r
tl1l' p·ork to a C\LttIIl~ board. Sllr the hom111)" 11110
tl1l' brot h (b~' c,lTl'fu! of til<' hot pot hmdll's).
Bring to a 51111111,'r Oil tOp of tht' StQW ,mel cool .
unrowred , lor 2() rn11111t<'~, removin~ ~ny f~t tll,lI
rl"', to the top.
4 . t\lll-J II I\lull-, wltt'I\ Ihe meal is cool. shrl'd
II Il~m).: rour fing~'I'. dl<;(',mling ,In gn<;tle. ,\lid
add till' IIIl'n blrl to till' pot. IkfOT,' ~eT\' III!:,
se,l<on Ihl' ~Ie\\ \\ L1h the lime JUIce and ult and
pq'pl'r 10 U~tl- ,

PORK STEW
To Make Ahead
seRVES 8 to 10
ThiS )tl'\\ eJII b.' \·ool ... d, ('owrL'd. ,md refn gl'r-
PRep TIME : 15 minut es
TOTAL TIM&: : 2 hours 30 minutes (includes I hour
,m'd lor li p to -I d"y~ OT fmzel1 fo r "I' to 1 1110 111 h.
R l'IlC,lI OWf IlJ\\' Ill',lI, 3d(ti ng m o re w:nc r or
SO minutes srmmerrng Irme)
broth to ,Idjus{ till' ( OI1 <;h1.'\lcy_ and ~l',I~OIl \\lIh
'11,;1 t.",rll )"I">/W,~, .fidl:JJ,,'~,rrd I",rk ,//111 ",""'")' $/ill! addmonal li me jllLr(' lx·fon' ~I'f\'il1g.
/(,II11'h.""II), Im,'1I1' ,1.1 I,,';;:,'/e, ;onglll,lIrd ;11 .\IrXI{o',
,II,.ugh "''''' 1/ ;f jllir ,Ii l"oplIl,,, III ti" Alllrri..,,,,
s..'IIIIIII'f"$/. Srrr't 1I"h shrrdd,'d .... '11"'",' lellllrc', rh"I'J!I'rI ge.3t :RildIal g ip: USE BONELESS RIBS
..il,mlf,>, 5<'11( mtlm, ,,,,J IHlrmrtl (, ml ,',.fl,,,,, 1[I(li/l,IS. Most recipes call for a bon,-In picnic shoulder r~sl ,
which Is t ime-consuming to break down for stew.
2 I"bl.spoons vegetabl. 011 We eliminated th' need for trimming down I"rger
2 onions, chopped pieces of pork by u sing boneless coun try-style pork
Salt rib s. Also. we don't brown the mea t In this stew: this
5 garlic cloves. mlnc.d makes it ellsler t o Shred after It 's been stewed,

THE AMERICA' S TeST KITCHeN FAM ILY COOK800K

:Jut :Jlib:fwl 5ip: IND I RECT HEAT
We fou nd that cooking the fish pieces over direct
heat is too harsh and causes them to break Into
little bits. Coo k ing the fish off the heat, using the
residual heat of the brot h, is a much more delicate
met hod that ens ures pe rfectly cooked fish p ieces
that stay whole.
N EW ENGL A ND
FI SH CH O WDE R
SERVES 6 to 8
PRE P l i ME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
Cod i, III!" W5 f (/H)i(r 4fisl'.Ir.r lhis d"''''drr. bill <III)'
ji",,:/k,bctl wl,i/(' fish, 51/(11 liS II",/d,)(k' ,)f bllke, (,/II
IN.' slI/milllli'l/. !f ,he fillm nrr Ihillllfr ,h,m Y. IUri!.
retillct" 'he (,,,,kill.\! lime by snw,l/ IIIilllH,·S. -11,;s (/1<)111-
.I,., /111m W Sffl'f'd imlll,'di,HI'/)' aJicr i/ is ,!,)w·.
, 2
, o unces bacon (5 slices), c hopped l in e
o nions, m ince d
y. cup all- purp ose f lour
4 (8-ou nce) bottles c lam Juice
po und ted potatoes ( 3 me d ium),
scrub bed and cut Into )/i-Inc h pieces
,Yo cu p s heavy c rea m
y, c up dry wh ile w ine
2 teas p oon s m inced Iresh t hy me o r
, )/i t eas p oon d ri ed
b,.,y le",ves
, Salt
po un ds 1· lnc h· thlck cod fi llet s, rinsed,
patted d ry, and cut Into 1· lnc h c hunks
Pepp er
y. cup minced fresh parsley
1. Cook th .. b;lCon in ;1 Lirge D utch on~1l owr
IlK·dium lwat until cri~p, about fI tlllllutl·S.
lhll"fl'r to .1 papl'r-tnwd-lined pbte.lnvill£ the
rendl'red f.1t bdlilld III till' pOc.
2. Add dw oniol!" 10 til\' 'i,t HI till' POt and
f1:turn to nll'dlU!lI twat u mil softl'ned. about 5
mimlles. Snr III the !lour and cook for I minutl'.
Slo\d~' stir In till' d.1I1l jlllce. SCr:lpmg up ,IllY
browlll'd bits. Stir III ttll' POtJtOl'~. cream. Wlill'.
thYnil'. bay IcJVl'~ •• md Y, te~spoorl s;dt. Brillg to
.1 ~lIImll'T .1Il<ll·ook untit !Ill' pO"I\O~'~ ~rc lIearlr
tenell'T, about 15 llIinUll'''.
3. Add dll' fish. Bring to J bril'f smlllll'r. then
rt:moVl' thl' pot !rom the he.11. COWT ~lId kt sit
lIlllll thl' fi"h I~ cook,,(\ through. :lbom Ii) nlllllltl'>.
D iscard th l' bay kavl'S Jlld $,'<15011 with ~lt and
Pl'pp('r to taSte. Stir ill ttll' bacon ;md pal'Sky
IX'fon: "ctving.
Q UI CK CL AM CHO W DER
SERVES 6
PREP TI ME: 15 minutes TOTAL TI ME: SS minutes
4 (6 .S·ounce) ca ns m ince d clam s
3 (a · ounce) bott les c lam Juice
4 o unces b acon ( 4 Slices) , mince d
1 o ni on, c ho pped fine
2 garli c c loves, m in ced
yo cup all'pu rpose f lo ur
1)/i pounds red p otatoes (5 m edium),
sc rubbed and c ut Into )/i·lnch p iece s
2 bay leaves
te aspoon mince d f resh t hy m e
o r yo t eas p oon dried
cup heavy cream
tabl espoon s m i nced fresh p arsley
Sa lt and p eppe r
1. 1)r:lin till' cblll~. resl'r\'ill~ til<' juicl'. Add Illl'
bolth.'d cblll juice to the r"sl't\'nt Cl.UIl JUKl'
to Illeasurl' :; cups (if short :Iti ... r adding thl' 3
boules. ad d water to IIwh' np thl' ditfeR'IK ... ).
2 . Cook thl' bacoll ill ,I large Dutch own owr
IIlcdiulil twat untlllx'gilinillg [0 CrISp, ~bour 5 1I111l-
IItt·S. Stir in til<' onion and cook until till' 0111011 has
5Ofil'lled ~nd till' bacon is crisp. about 5 rllllmtl'S.
3, Stir in tilt' b'Jrhc :md cook unlll ti-:tgr:lnt. abour
30 ",'conds. Stir in th e Ilour and coat th,' v\:!;-
et:lbl('S. about I mima... Gr:lduaUy whisk ill the :.
CUll" of cbm brotl!. Stir III the Pot;ttOl"S, bay Je.l\'l~.
and rhyme. l}ring to a Silllllll'r and cook IInnl the
pOt:ltOl'S al"\' tender, about 15 to 20 1I11111ltl><;.
4 . Stir III thl' dams, cream. aud par>ky. Ill'IIITI1
to a '"Jll llct briefly. thl'l) Tl'IIIO\'l' imm till' heat.
D is..'ard tlll' bay l..aws and s.. a~on with ~~lt ,md
p",ppl'r to t.ISte.
!it!.Jt :J<.iUItCtl !iip: WIC K ED GOOD CHOW DAH
Most clam chow ders ,.,re ove rly t hick concoctions
without the faintest hint of clams. Our chowde r
focuses on the clams and uses Just enough cream
to add riChness, bu t not overpow er their briny taste.
We also discovered that using canned clams made
a chowder tha t was almosl as good as USing fresh
clams. sav ing us both tIme and money.
SO UPI and S t ew l
 1, J-kn 1 ubkspooll of Ih~ oil and 1 mbk-<:poon
oftlw b>:J rlic III a lar!;~ Dutch own o\'~'r l1l<:'dilllll-
high heal until ir..gram. abom 1 1l11l1UI~·. Add Ilw
c lll1\s ,md :y. CIlP of th..: Wille. Cowr and '[":,1111
IInlll til\' dam> opl'n cOlllpktdy, about 7 1ll[11U1":;;.
Itt"llloW from Ih" IR'at. di~~rd ,my cbllls that did
[Jot op~n, and pour through a cohndl"r ~<:'t O\'~r a
Jargl' oowL ScI till' d.ml~ J~idl" [n J ~~'p.lrJll' bowl
and SU";li ll till" liquid lhrou14h :t filw- Illc,h ~lraiJ1cr
or r~'!;ular sl r.lill~"r 1i11l'd wnh PJ P~'r IOwds 10
TemoV<' ,IllY gnt. R<:'~~r\'c [he Irquid.

2 , Add 1 1110r~' lJbk~pUO l l of Ih~ 011 :1l1d 1 11l0r~

ubll'~l'0ol1 of th~ garlic to till' pot and n.:turn to
mediull1 - hi~h h~;, t 1I1l1i1 fragr:lIll. ,Ibuut 30 Sl'C-
omb. Ad,! th~ I1lll s~ds :1l1d th..: l"l'maintng ¥. cup
W1l1l'. Cowr Jnd cook until Ihl' !1lu<;~('I, 01''':11
co[npkl('IY,3bolit 4 l1linut~'s. R l'[llO\'l' frolll till"
Ill',tt. di~ca rd :my tnussds that dId IlOt op..:tl. ,mel
pour through ,I Jarg..: cobmkr ~<'t ovcr 3 nwdiulll
bowl. Add tlll" mu~~d~ to thl' bowl of Ch[IK
Strain th~ liqUId through [ h ~' fil1c-IlI<'~h Qrall1<.'r
or :1 r<:'gull r ~(rJi[J~r lined with papl'T I()wd~ 10
TO aVOid overcookong the Shromp and scallops. add them
to Ihe CIOPplno at Ihe end and the residual hNl Will cook r"mow Jll}' gnt. R l'~nw th~ liquid.
them through pe.feclly
3. It.,turll tbl' pOlIO medium- high hC:1I Add th~
fl'111:tilliug I Ilbk"'poon oil. till' ouion, and fl·d
CIO PPINO I"'ppl'r 11.Ikes, Cook IInlil tl1l' onion has ~of{('ncd.
SERVES 6 te 8
about ;; 1l111lute~. Stir 111 till' Temainmg garlit' ,HId
PREP TIM E: 20 minutes
cook for 30 ~<:'conds. Stir In tl1l' IOnIJI0~"" with
TOTAL TIME : 1 hour 10 monutes their juin', lill' nTeg:tJIo.1hYIl1~. and s[rain~d dIm
and Ill\l~wl <ll',lIlling h(IUids. Bring 10 ,I ~i!l1ll1~r
n,isSI" !(..I,,./ SII'III/n'm /r.J1i1l1l i/llllu:~mI/lS III C,tli(..,ruja and ('ook for 15 mmutl"'.
{(>IIII', I,~~!'rlwr 11/1 ,1/ ,'/1(/' </1111 mlls r I'r .<cn-.'d jlll/IIt'-
dill/I'I)., liS II,.. 5" '!!;""/ is r/di(rllr 'lI/d shllllili 11M /)(' 4 . Stir in Ih~ shrimp an d <callops. Lay the
"n'm",kril ..'5l·TI~' lI'iII, ( m ., /), Im',lI/ ,,, $(I,lk III' fir.' ,ll·.II1WO clams ,1I1e1 11IU«l'IS on top of till' shTimp
r."m """It, and <c:lllop<. Co\'~'r and 1"\:11I0W lh~ pOI from
th.: h~Jt. L<:'t "I,md \l11\il thl' shrimp Jrl' pink and
3 tablupoons oli ve 011 Ihl" $(:allol'< ,If<' mIlky whit..:, JbOli1 10 minUll".
12 garlic cloves, m inced (about y.; cup) Tr.msti.'r [hl' ,~atood to lJId[\'idlial bowk Sl'lSOIl
2 dozen littleneck clams, scrubbed th<· broth wllh ,alt .lnd p<:'p pa to t.lst<:' Jlld ladl~
Wi cups dry White wine owr till' ~l·afood. St'rV<' at Ollce.
2 dozen mu sse ls, scrubbed and beards
removed (See p<lge 276)
onion , Chopped line 5rut J(itdiiJl 5 ip : THE REA.S O N TO STRA.IN
teaspoon ,ed peppe, flakes The liquid th <lt the clams and mussels shed during
2 (14_S-ounce) c<lns d iced tomato n steaming workS perf ectl y as iii base fe , this stew. T he
2 tablespoons minced Iresh oregano 1Iquld ad d s a fresh. bri ny flavor to the final broth.
o r 2 teasppons d,led Just make su re to st ,ain the 1Iqui d w ell , as clams and
2 tablespoo n s mi nced Iresh thyme mussels can con tain a l ai , a mou nl e f g , it,
Or 2 teasppon s dried
pound large shri mp, peeled and deveined
(see page 273)
pound sea scalipps, side muscles ,emevad
(sea page 277)
Salt and papper

THE AME RIC A'S TEST KITCHEN FA MILV COOKBOOK

ALL-AMERICAN BEEF CH ILI
SERVES 8
PREP TIME : 15 m",utes
TOT .... l TlI"IE : 2 hours (includes 1 hour 30 minutes
s.mmerlng ume)

nll's rllI"1i {dll be .~(/misil",1 wi/It liird 11111)(<111", sliced

s("lIi"m, fllI'p/wi! .cd IIII;dll, t/IOJlIJI'd dlmllro, $"lIr

(r/'dlll. rrrul ~hrrddrd rJIfI/d,/f dlrt'sc.

2 tablespoons vegetable 011

2 onions , chopped
1 red be ll pepper, st emmed, seeded, and
chopped
~ cup c hill powder
tablespoon cumin
~ tea sp oon cayenne pepper
Sai l
6 garlic cloyes, minced
2 pounds (8S perce nt lean) ground beef
2 <15.5-OU00:8) ( ,'IM S dark red kidney beans,
r in sed
(28-ounce) can diced tomatoes
s..",eh,ng for a no-nonsense. SI'C~-IO·youc'"bs ch,l,
(28-ounce) can tomato puree
,ec,pe~ Look no tuctlle,

1. H ~Jt tla.' oil in J brgl' Durch 0\'<'11 OWT

nwdm11l he;l! lI111il ~hit11lncril1g. Add !l1l' 0111011'.
bdl pcp!,,·r. chili powder, cumin. (.l},emlc, and
y, ti.'JSpOOIl ~Jh. Cook until lilt" \T~g~('1blt'S h~w
'i(,flt'n~d. ,lboUI 7 mlllutl·S. Slir ill Ihl' g:lrlic :Iud
rook for 15 ~crollds .
2. Add till" bn'f :lIld IIlcr~:lSl' Ih ..· h~:l1 to
medium-hIgh. Cook. brc~kllll; up Ih~ bn·f with
:1 ~1'00Il. umillio 10llger pink. :.bOlil 10 llliIlUI~~.
Srir in thl' bc:.n~, diCl·d 10malOl'S wilh Ih~ir juiel".
IOIll~to purc~. :1I1d V, h:a'PQon SJIL Bring 10 3
<mllll~r, ~OVl·r. 3nd cook lor "5 Imllutl·~.
3. Itt'mo\,<, thl' lid and romillll<' to ,itlll\l~r until
till' bCl.f i, Il·lId,,·r. :lboUI "5
ll1it1\1t ..·~. Sea~oll wllh
~Jl{ :lI1d pl'pper 10 Qql' bt'forl' ~er\'inl;.
Ta s ting : Chili Powd e r
Whik there arc ntlillcrou< ,lpplicJliom for
chili powdt'r, Its 1110'\1 CO l11l1l011 liSt' i~ III dul!.
Considering that most chlh rccipt'" relr ~o 1K'.1Vily
011 rhili powder (our.; U~~ a whopp11lg Y. cup).
\w thought It was lK'ccss,lrr to b>;lther Ill' as nun}'
brands a~ pos~ibk 10 find Ihe on~ tha I lllad~
Ih~ bt'st chdi. To f{)nl ~ on till' fl~\'or of th ..· rlull
powell·r. w,· l1I~dl' a b.m·-bollt'" wr,ioll of Otlf
chili and r:ltl'd (,It' h chili po\\'ckr for ,ITOnlJ. d~pth
of flavor. and lcvel of spirillc<~. Ta~lcrs cOlldudcd
th.11 Spice Islands C hili P OWd('f '''IS tl1l' clear
willner. This wdl-knowll ~lIP(·flll.Hh'l brand \\',IS
nOlcd by on~ la<tl'T ;IS havill£ "a bIg fl:l\'or Ih~1
<;t;mds O ll l a1ll0llg the ot!1<.'r~."

To Make Ahead
TIl<' ch ili Clll be cooled. covcrt·d, and rcfng"'r-
aled for up to" d.l}'S or frozen for up 10 I mo·mh.
It,eht'a t oYer low hl';\I. :.ddilll; W;lll'r or broth to
:ldjll~1 Ihe con~ist eIKr.

fju t :J(itdwl 5ip: TH E R IGH T CO N SIS T E N CY

We discovered that a combination of diced tomatoes

and tomato puree worked best to create a desirably
thick consi stency lor this chi l i. Also, we found
that leaving the lid on fo, half of the cooking t ime
he lped give us that pe,fect chili thickneu.
 VEGETARIAN BEAN CHILI
SERVU 6 to 8
Chipotle Chiles
'REP TIME : IS m,nUU!$
Smoky. sweet , lind moderately spicy. eh fpotle
TOTAL TIHE: 1 hour 30 mmutes (Includes 1 hour
chiles /Ire ja!ape"o chiles that have been
SImmerIng tIme)
smoked over aromatic wood and dried.
I i i' rr(,'mllU'ud ., lIlix 01 rc(/ hdm,),. "IUIl>, (mil bl,,(/.: They are sold as Is- wrinkl y reddi sh-brown
bf,'IU.f." fhis smok), (/tili. Sen .... 01'<', r;(,', "!.)I/,l! !I'illt and leathery-or canned In "dobo. a tangy,
a((o'l/l/l<mimrUiS SII(1r as shredded {hl~·il'. sOllr (/"(,,/111, oily, tomato· lind herb·based sauce. We
allil dl"l'l'rri <11\'1("(/'" recommend purchasIng canned ch,polles
because they are IIlre"dV reconstituted by
2 tablespoons vegetable 011 the "dobo and, consequentlV, are easier to
2 onions, chopped lin. use. MO$t rectpes call for Ju st a chile or two
ted ~II pepper, st emmed, I.,ded, III"Id as they lire $0 polent, but the rema ining
chopped chiles keep Indefinitely if stored in an airtight
Yo cup chili powde r con ta iner In the refrigerator o r ttK-y may be
1 labl.spoon cumin frOlen . Can s of chlpoties In adobo are readily
6 garlic cloves, minced avaitable In the Mexican food section 01 mosl
] (1 4 .5·ou nc.) cil ns d iced lo m.t oe, supe rm"rket s.
cup wala r These chiles are gre"t in all va ri etie s 01
2 c hlp otle chllu in IIdobo la uee, minced meal and vegetarian chili , but you can also
5.11 try adding them t o anv dish where a spicy,
<I (15.5-ounce) cans beans, rinsed (s,. note
smoky flavor would be a nice addition, l ike
.boy.) sauces, dlp5, burgeri, o r potato slIl"d. For
Y.. c up chopped fresh cll.nlro spicy burgers, simplv stir a l easpoon Or
two of f i nelv m inced chiles Into the g round
1. Ileal till" 011 111 a larg~' D illch oven owr beef mixture before sMplng Ihe meat Into
IIWdLUIlI hCJI uI1111 5hullnlcl'1ng.Add !Ill' olllom. patties. For pota l o salad , mix minced chile s
bell pepper,chill po wde r. and CU1Inli. Cool.. unlil Into the dressi ng 10 thai Ihe flllvor is evenly
distribu ted.
the wgl·tJblc~ luVo:' softelwd, :Ibout 7 1111111111."'.
!:Il l r It! tl1l' ga r h~' and cook for 15 \eco ll d~. Sti r III
till' IO ll1 atoc~ with their JUiCl\ ' \"Jtc r, c h ik~. and
Y. l e;l ~pOOll ~al L 13rmg to 3. ~illllll~'T, ("oWr. ,Iud
coo ~ for 311 1I1111tn~'s.
[jeJ t :Kite/u:" g jp: HOT, HO TT ER , H OTTEST
In our tesllng , we found Ihal cooking the chili
2. Add till' beans 311d COIltIllUC to \1111111er,
powder "nd cumin w ith the vegetables Is key, as
ullcO\"CI'ed , unu l thl' chill 15 ~11~hdy tlnch'm'd.
.IOOm 30 mllll1ll"1. Stir 111 the cilantro all~1 ~e,I ~1I it Intensifies the flavor of the spices. For an extra·
spicy chi li. try lidding cayenne pepper.
wllh SJlt .Illd IX'Ppcr to taw: befon.' \I.'T\'11Ig.

To Make Ahead
r ill.' chili c.m lx.' prcpan·d II)' to the pOilU when'
tilt' nl.l l ll nJ is :Idded. cooled. cowrc<!. ~ lId rl'fr l ).:<· I"~
.II,'d fo r up to ..J days or frozell for ti p to I lI1om h.
Ih·hc.11 owr low hea t. addmg add itional \\~lt l'r o r
broth to ddJust the comistt'lIcY.

THE .... MERIC .... ' S TEST KITCHEN F.... MILy COOKBOOK
VEGETABLES

Steamed Artichokes 119
with Mustard-Tarragon Dipping
Sauce 119
with Lemon-Mint Dipping
Sauce 119
Broiled Asparagus · 121
with Balsamic Glaze ·
with Soy-Ginger Sauce ·
Roasted Beets 122
Harvard Beets 123
Roasted Beets with Blue Cheese
and Walnuts 123
Skillet Broccoli with Toasted Garlic
and Lemon · 123
with Red Bell Pepper and Sweet
Soy Sauce · 123
with Pine Nuts and Raisins ·
Skillet-Braised Brusse ls Sprouts with
Bacon and Shallots · 124
Braised Red Cabbage 124
Stuffed Cabbage Rolls with Sweet
and Sour Tomato Sauce 125
Glazed Carrots · 126
with Orange and
Cranberries · 127
Curried, with Currants and
Almonds · 127
with Ginger and Rosemary .
Honey-Glazed, with Lemon and
Thyme · 127
Curried Skillet Cauliflower with
Cilantro 128
Cauliflower Gratin 129
with Ham and Cheddar 129
with Leeks and Gruyere 129
Corn on the Cob · 129
Corn Fritters · 130
Creamy Corn Pudding 130
VEGETABLES
Succotash · 131
Eggplant Parmesan 132
Roasted Ratatouille 133
Braised Fennel with White Wine
and Parmesan 133
Collard Greens with Bacon and
122 Onion 134
122 with Kielbasa 135
Skillet-Braised Green Beans ·
Tomato-Braised Green Beans
with Basil · 135
Orange-Braised Green Beans
with Buttered Cashews · 135
Sauteed Mushrooms with Shallot
and Thyme · 135
with Garlic and Sage · 135
124 Glazed Pearl Onions 136
Balsamic Glazed Onions 136
Fast Buttery Peas · 136
Sauteed Buttery Peas with Mint
and Feta Cheese · 136
Creamy Peas with
Tarragon · 136
Stuffed Bell Peppers 137
Vegetarian Stuffed Bell
Peppers with Spicy Corn and
Black Beans 137
127 Twice-Baked Potatoes 138
with Blue Cheese and
Thyme 138
with Monterey Jack and
Pesto 138
with Chipotle Chile and
Onion 139
with Smoked Salmon and
Chives 139
30-Minute Baked Potatoes · 139
Mashed Potatoes 140
Garlic Mashed Potatoes 140
Scallion and Horseradish Mashed
Potatoes 141
Smoky Cheddar and Grainy
Mustard Mashed Potatoes 141
with Blue Cheese 141
Roasted Red Potatoes 141
with Garlic and Rosemary 141
with Shallot, Lemon , and
Thyme 141
with Feta, Ol ives, and
Oregano 141
135
Scalloped Potatoes 142
Oven Fries 143
Potato Pancakes 144
Spinach with Garlic and
Lemon · 145
with Shallots and Goat
Cheese · 145
with Bacon and Balsamic
Vinegar · 145
Creamed Spinach · 145
Mashed Sweet Potatoes 146
Maple-Orange 146
Garlic-Scented , with Coconut Milk
and Cilantro 146
Candied Sweet Potato
Casserole 147
with Toasted Marshmallow
Topping 147
Sauteed Cherry Tomatoes · 147
with Capers and Anchovies · 147
Stuffed Tomatoes 148
with Pecorino Romano, Oregano,
and Olives 148
Sauteed Summer Squash · 149
with Lemon and Mint 149
Proven<;:al-Style Summer Squash
Casserole 149
Summer Squash Casserole with
Feta, Lemon, and Oregano 149
Roasted Winter Squash 150
with Brown Butter and Sage 150
with Soy-Maple Glaze 150
STEAMED ARTICHOKES
M"K ES 4
TOTAL TIME : 1 hour
.-I,,;(I"'/.:(I "f'!' r",!lI/HI/WIl), )("''(''/ ~1r.1I.I(IU fmlll
' Ir,HlII', will, sllI.,1I /lull/'rr/ll,11 Imu1s (~r mrl,.·d Imffa
d (/r<lll.~r 4 IW(', .ar~' them ,/I ",,'II!
Ii" (/ip/HlI,ll. /,,,,
{Irilled lI'uir " 111' '!f liw MlhN /11'/,,11' ,I'
/" llIpa,lI lIf'l' 'If
".I',lIwrd lIIa),,,"wlIs,' (.<rr I"W' 61 9).
1 lemon
.. medium artichokes (8 to 10 o unc; u eac h )
8 tablespoons C1 stick) unsalte d buner,
melted (lor servln9)
1. Sqm.',·z,- JIl oftbe JUl('(" (rollllh"],'moll into.1
bTgl' 00'\ 1 of cold W;lI,',. J ddl11~ tIll' spell t lemoll
!JaIn'!;. Followin~ till" phmo,>, 1run the top~.
I l·;1\'C~. ~ nd SIems o ft h .... 1 n1rho\..l·~. the n drop Ill<'
n illllllcd Jrt1C h o kc~ Il1I o!l1l' k ll1<,)11 11,lllT.
2 . l it a largt· l)(1(ch ovell II!lh .1 ~ICJ111l'r bash't.
ri ll the pOI wi l h \\':ll," tUlU] UJII~IIOUdll~
10m of th," h.lSkt:t. Ur1l1~ 10 J 0011 o\'er Il1gh hl·a t.
Ilemon' the an lchoh-.; from du' I.·moll 11~ller
.md .Irr:mb~' tht:lll upn¢u III th ... Sll',lIlll'r blSl..l·t.
Co\"I:r lud ~tl"lill till' JftKhoh-s urlUl the o u wr
k,wt."S n'k,~.: l'lSdy II h...11 p"II,·d. doom 30 111111111''<;.
Ch.""Ck th ... pot pt:mxlKJII)" 10 111;11..., ,1ITt' Ihe water
h.1S 1101 oo.l ... d dry. Jddll1); mor.' \\·.Iwr ;.\ Ill·tdtd.
3. Can·fullr remove Ih ... arlll:l1o l...·, from til<." POt
alld allow to cool for at 1<-..,t 10111111\1 1\'<; bd ()!"l'
<;l·rvl!1g \llIh thl' mdtt'd b utter.
To Make A head
r ite pn:PPl"d aruchokt:~ C;ln Ix· n:fr i ~"'r.lted
III tit ... kl1lo l1 WltC f for up 10 12 hOIlr> Ix'fon'
cool..mg. Onc\.· cooked. lill' JfllC hok.,<; Cln Ix·
rcfn~aatcd . wrappnl t11!lnl)· III pJ..<;n c Wr.lp. for
up to 24 hours.
HOW TO PREPARE ART I C HOKE S
•
Cut olllhe lop Quaner of the
I. 2. Use
ar\lcho~e. uSIng a serrated kn.re Or the temalnlng le_s.
"s!\a,p cher·s knIfe
V" AI"TI 0 NS
STEAMED ARTICHOKE S W I TH MUSTARD -
TARRAGON DIPPING SAUCE
Whi<1.. lI)geill.'r 6 t.Jbll"Spoon~ l'xln-I'~ 1I1 oli\"\'
,I", Oil. 1 (,Iblespooll n:d Will ... 1111q:lr. I I.lbk'poon
D I)oll 11I1i'\Un:1. 1 Il lil1(cd !-!>Irhc dOH'. Jnd \ t.lbk'-
'poon millCl'd fre,h IJ rrago l1 . 5e,I<01l wilh <.11t
;lI1 d pe pp l'r [() 1.1,1,' :lIId <;l'rw II I1h Ihe ql·.lIm:d
;ITtIChoke<; \11 pl,ln' of dl l· mdted blllt.'r.
STEAMED ARTI CHOKES WI TH LEMON -
MI NT DIPPING SAUCE
Willsk loged 1l'r (, tJbI.",poons l'XIr:J-\'lrgm ohl'l,"
Oil. 2 tJbk-spoolI5 In-sh lemon JUICe. 1 te.i<\pool1
graled \"mon ZI'<;I. I m il1C"<'d dl.iIlOl. I \.Iblt.... pooll
11I111H'd fn-",h 1111111. Jnd If:, I.·aspooll hOll1,)·. s..·3'o()IJ
\\lIh S<llt ,md ]>l'pp.. r to USI., dlld "l·rv... \\ lI h Ih ...
sl<'al1ll'd .1fIKhoh-s 111 p l. lCe o f t h .. Ill..!t.,d blltler.
Steaming with Onion Ring s
" you don't have a Sleame, basket .nd you
til<' bOl- want 10 s te.m .rtiChokes, try thi s trick. Slice
two Ilrge onions into l Y.·lnch ·thkk ro unds.
and pop out Ihe outer t hree or fou r rings
f,om Ih e cen le, slices. Spread the rin';ls
ac,oss t he bottom of the POI and add aboUI
l Inch of waler. Bring the w"te, to a boll, then
a rrange the artichoke s o n top of the onion
rings, m"klng sure Ih a l Ihe base of e"ch
artichoke ,emains elevated above the boiling
water. Steam as dl , ected in th e recipe, adding
0, removing water as needed.
kllch~ shea.. to trim lhe lips or 3. CuI of! the stem al the base or
lhe bulb
VEGETABLE COOKERY 101

SoI11\"(U I1~"" you JlN \'''1111 to pn·pan.- \'I,.l,'I.-'t.lbk·~ III th e ' 1IlIplt'St (alld !.juld::l'St) way. Ti ns e h,lft will h.-lp )1111
l-~( ~'Qu r \\'!.'I.'uhks to til\' (.•bk· dlicH~ntly (.uKI]xorfi.·nly <ook<'d). ~c pJf,.... 112 for l11(orrn.1110n ~botu Jddmg
Ib\'or to ~' mpl)' pn~p.Lrcd \'\.l,...·llbk.....

MICROWAVING
TYPE OF "'MOU N TI BO I LI N G ST EA MIN G T' Me •
VEGETABLE YIELD PREPARATION T IME TI ME A H OU N T OF W ... TER

ASPARAGUS 1 bunch (1 pound) tough end s snapped 2 to 4 4 to 6 3 to S minutes

serves 4 off lind di scarded minutes minutes (3 tablespoon s waler)

BEETS 1 pound g reens discarded and , 10 to 40 6 to 10 minutes

(4 medium) beets scrubbed well minutes ('/. cup Wil I er)
serves 4

BROCCOLI , bunch flo reU CU I into 110 IY.· 2 to 4 4 to 6 4 to 6 minutes

( 1J.S po unds) Inch pieces <lind st a lk s minutes minute s (3 Illbiespoons Wili e r)
serves 4 peeled and cut Into
Y.-I nch p ieces

BRUSSELS 1 pound st em ends trimmed, 6 to 8 7 to 9 ,

SPROUTS ser ves 4 discolored leaves minutes minute s
removed , and halved
thrO<Jgh the stem

CARROTS 1 pound peeled and sliced Y. 3 to 4 5 to 6 3 to 6 minutes

ser ves 4 Inch thick on the bia s minutes minute s (2 ta bl. . poons waler)

CAULIFLOWER 1 head (2 pOunds) cored and florets cu t 5 to 7 7 to 9 4 to 6 minutes

serves 4 to 6 Inl o I-Inch pieces m inutes m inutes (y. c up water)

GREEN SEANS 1 pOund stem ends trimmed 3 to 5 6108 4 to 6 mlnutu

serves 4 minutes m inu tes (3 tabtespoons water)

RED 2 pounds scrubbed and p o ked 161022 18 t o 24 6 to 10 minutes

POTATOES (6 medium) several t imes wi l h a minutes m inutes (no water and
serves 4 fork uncovered)

RUSSET 2 pounds sc rubbed and poked , , 8 to 12 minutes

POTATOES ( 4 medium) several limes w ith a (no water and
se rves 4 fork uncovered )

SNAP PEAS 1 pound stems t rimmed and 3to 4 5 to 7 3to 6 m inute s

serves 4 sl rings removed minutes minutes (3 tablespoons wllte r )

SNOW PEAS 1 pound stem s trimmed and 2 to 3 4 to 6 3to 6 minutes

serves 4 strings removed m inutes m inu tes (3 tablespoons water )

SQUASH 2 pOunds peeled, seeded , "nd , 12 to 14 8 t o 10 m inutes

(WINTER) serves 4 cut int o I-inch chunks minutes (y. cup water)

SWEET 2 pounds peeled and cut in to , 12 to 14 8 to 10 m inutes

POTATOES (3 medium) s.ervH 4 I-InCh chunks minutes (y. cup water)

)( • not r..:ommendeCI

THE AMER ICA ' S TEST KITC H EN FA MILY COOK B OOK

QUICK VEGETABLE COOKERY

Stea ming D ireclio l1$: I'llel' a <(~'JI111ng rack 111

J b~..: pot or Dmdl O\..:n .md ,Idd w.nc r mml It
10u(h~~ iI'l' bou01l1 of dl\" roIek. Bring 10 J boil
0\'\.'1' Iligh hl'at. LA)' till' Wgl'IJhll'<. III till' Sll'allllll g
r.le:k. O:OVt:T. and QCJUl 1111111 t .... nder. followlI1g rhe
nml~ III the (hal'l on pagl' 1::!O. Ch(1.;k til<" pot
pt.'riodKally 10 lI11h· \UI"(' th e WJler ha,' nO! bOlI,'d
dry, Jddllig iliOn.' \\JIl'r J~ net'dn!. Toss w nh flJ-
\'ormb"'l J~ d."qr\:ll before '\<.'rvlrlj:;.

Bo iling D irec ti o n s: Urul!; 4 qUJrtS w.nc r :lIld

t.Ihll·~poon -';111 to J ho.I III a J.I~I· pOI OWl' 11Igh
11o.': n . Coo k Ihl' \'Chl'lJ blc~ until tcn d"T, follo,... mg
Ih l' WIll" III tb,' e h.lrI. D r.1I1l well and 10'\5 with
fl,I\'nr111!--" .1<' dl"M,'d bd()Tl.: snVIIl,:.

Mi crowaving Di rectio ns: Phe,' till' \'CJ.':cubks

((111<: \~IrICly ,It ,\ tulle) III a miC r{l\\';lVl'-l..lfl' bowl.
I-ollowmg the ch.ITt. ~dd II~lt~r (if m·( ..",.lry) and
(O\'l'r till' howl n~hdy \\,lIh pl.!~tlr IIT.lp (l'xn'pl
wht'n (ookln g whole pOI.1!O':S), M ICroll .II'\.' 011
Always choose aSPiI,agus w,tt. lightly cloud l,pS.
111!::h poI\"l'r Ull111 1111: l1.·h...· tlbk~ ln' t<'mit- r, folloll-
Ill!? Ihl' tlllll'<; III thl' <hart, ~h.llllig till' bol\1 half-
way throUl'h till' cooki ng trnll', Dr.ull wdl Jnd t()<;s
wnh tlal'ormgo; as dl"<m:d bdo~ S<.'T\'lIlg, Not .. dill
11l'(,IU~(' hraud§ of lI\Knl\\,II'" ()I' .. n~ vary <;() 111uch BROILED ASPARAGUS
111 pOWl'r. rO(lklll~ 11111",<; 1I1J)' "Jr} SlgllificJlIIly. SERYES 4
START TO FIN ISH: IS minutes IZIlJ
PREPARING ASPARAGUS SPEARS 'f;. nmln' nnl (,,<,1,>"(1.', (11'''',Ir .IS1~1f.1.I.'Jb '1~'.I'" tI,.1I ,Iff
ml(~llll'}S 11/(/1 ,IIirk. Rf)!ul.1f .o/il'l' ",I (,m I~ SII/·.•lIIrltol
J.r IIIr rXIr<l I~~m )1m 1<111 ~·m· IIIr '1>/"".II!j(Jfr,.~1t
fmm ,IIr ,UI"II, <I' Iwm Irlll/Kr,IIUI"C". I't rI,,/Iet/. IIWt,!,/,!/
Ifill"" purr, It)' ,iri;:;:/",\! ,fir .1.'/ ',rr,!I.'US 11,,11 "III· 4 ti,e
.I;,If,,,,,u.-.: _;,1111,"$ .'r" nll,'(~rff/r (SIT I~I.I!'·>
J I-51).

pound IIspa Ta gu l. tough e n ds tl lmmed

I, Rem"". on. stlll~ 01 aspllrllgus Irom the bunch lind
b<!nd II III Ihv th,<;ker end unl,1 II S""P~
o ff hV8 th e pho t o)
t a btllpoofl ,X lrll-vl rg in oli ve oit
Sa lt IIrtd p e ppe t
Ftes h le m o n lul<;e (opllo na l)
1. AdJ II,t ,111 0\·~11 r;ICk (. mchc~ fll)lll Ill<' hmll ..'r
dt:I1I ..·nt ~nd hClt thr hrolll·r. To" till" '''p.lr.lgU<;
\\1Ih till' oil ,lilt! 'prmkk 1\ IIh <.llt .1I1d Pl'I'[ll'r.
lol)" Ill<" ~pl',lr) 111 .1 ~ m ~lc bI'Cr OIl .1 Tl mml'll
b.l km g <;h~ct.

2 . Bruillhc J"p;tra~II~. dul Ull' the p.m {)('C~S 10n­

.111y.1111111 they ~~ Icndl'r Jill! hghtly hTO\\ lIl'd.
,11"Out 1() lIlmUll'<;. Spnllkk with kmon JUlC(" (if
U§IIl)Q l1<.'fon- ,,-,r"mg,

l. With U... ~ _~ ;os II gL>de. tom !hi! tough ft1ds

from IhI! ~ _ag16 bunch. USII'9 II d>ef's knife
VA~'AT'O N S ROASTED BEETS
BROILED ASPARAGUS WITH
SE~VES <I
BALSAMIC GLAZE
TOTAL TIME : 1 hour
nit· b.,I$",ui( J!I"z,' (,III k II/<IIlr "'rr,111 .""/l·q" (1)1'.

rrrd III Iilr rc:(r~\'Cr'rI"r.{.'r "pt., II "'f'ek . 117'm bll)'m,~ beers, 1...,kIf'f ImllrilN Ilwr '!lfl'r Ille IIIMI
Smmll'f 't. cuI' bal"l!l1ic \'uwgar III an X-mrh ullf{./f//lI), i i ::rd I""rs $" t/"u II1l')' will r"'liI "I lire ,<lmr
.. kllkt o\'e:r lI1l'di UIl1 heJt ul1111 It I, '~'T\lpy alld limc. [( rhf /WI'I.> <lrr.1 diffin'lrl .~j,;:rs. ri'IIWI'!' till' SlII<I/kr
h,,\ re:durl'd to Y. rl1p. 15 10 20 I11l1lUtl". ~llr .m('$'/;vlII Ihr "'~'II (Ii tilt')' /XY",,,(' leml,'r. U.,',mrd /orrli
V. cup l'''tra-\'ir~in olin:, oil Ulto thl' b.I\',1I111(, 1,lstf ,e rr,1I p/,"'It /1111, <1/ ro.'m 1I'IIII)1·r.tlllfl', 1)( dill/i'll. ·1;,
rniuc(lon ,md drizzk· OWl' the bm,il'd "~I'.u:Igl1~ j"zz UJI J'"" I~~'IS,.(.'I)..'" rlu' oli,'!' .,,1 bel,'l/' ,,,,ill,'.i)
!x·fon· ~er\''''g. '/Il'/11 "1/1, " (0111/)1',,1111 bml.·r 111.,.
(M' f I"~~" (,42}, ",
" ,·jll,lIgn·/It'!( (1/111,·" (i('( l"tllN 51-52}.
BROILED ASPARAGUS WITH
SOY·GINGER SAUCE " medium beets (1 pound), grfilllni
S"iI.<Irllllr 'W",b/,· ,,,I j>r IIII' O;/T<l','I I)!/II ••/n'(' "iI discarded and sc rubbed
11'/'1'11 (.",/.!rug 11.(' "'>/~'''~~us. 2 tablespoon s olive 011
WllIsk together Y. Clip fn.... h hme JUlU·. 3 Salt and pepper
t"hkspool1~ to.N('d S<'S.ll11l· 011. 3 tJble~pooll' 'loy
':lun.'.2 1I11nCl'd <;CJllions. 2 I1lltlced g.lfhr rlo\'C~. 1 1. A,uu'l .111 O\'CII r:lCk {() the IIl1dJ!e 1'0<:111011
!.lhlespool1 gr.lIed ginger. 3ml 1 to'lbk-spOOl1 hUlll,)'. lild hCJt tlll' 0\'\.'11 to 4110 d~'grel'S. Wr,l p thc be:~·t~
Drizz!<' OWl' till' broibl a"para~l1~ !x'fon' s..·rvillg. 1I1e1lVidll~lIy in fOil ,mel "be.:- tlll'1ll on a rl11l1m·d
b'lking ~h"~'1 ito" .. t 1111111 :1 d,ew~'r COllI be m...'rll'd
l'asily UIIO a b.,'l'r, 45 !11111111~'~ 10 1 hOIlT.

2 . itellloVl' the be,'1S from tlw O\'CII, open the:

Dress ing Up Your Veggies fOil PJCket5. Jnd :lllo\\' (() cool for 10 IHmllt~...
FolloW11I).; ti'l' photo. nib off the .. k11l\ U\IIl~
Here are a few easy ways 10 add mo re flavo r pap"r IOwek ~hce Ihe h.'el\ Y. 11Ieh thick, then
t o si mpl y cooked vegetables before serving. to~~ wl\h tlw 011. ~l'J'OIl w ll h ult ,ll1d peplll'r to
t.l$tl· .md S.:fW w,]rm or al room Il·mp,·r:ulIr,'.
' COOk bUller In a small skillet over m edium
~eat until It browns. t~en drltzle over the
vege tables and sprinkle with toast ed nul5.
5eJ t :.KilclzUl 5ip; ROAST ING WI TH O UT WATER
Many beel recipes we researc~ed bake the beet s In
, Dot w ith a compOund buller (see page 642),
a large covered casserole dl$~ with a Utile waler. We
found t~al beets wrapped Individually In loll w~en
' Sprinkle w ith fru ity extra·vlrgln o li ve oil and
roasted will steam and slew In t~elr own juices,
g rated Parmesan cnee se, fre sh herbs, o r red
resulling In a more Inlense and sweel flavor.
pepper lIakes.

' Sprinkle with toasted sesame seed s, 50'11

s/luce, and A si an sesame 0 11. REMOViNG BEET SKINS

· Ton hot vegetables wit~ a peslo or

lapenade (see pages 181-183 and 33).

'Ton with butter, sa il, pepper, and fresh

lemon juke,

' Orlnle w ith Ho llandaise Sauce (pag e 636)

or Mo rnay Sauce (page 636). Th is work S
es pecla ll.,. well wilh asparagu s, broccoli,
or caulifl ower.

,Toss wit~ a vinaigrette (see page s 51-52), Crftdl" a rmls!ed beet on sev",allftye" o f Po1pe' 10W4l1. In
your hftnds i!ln<! genlly rub all Ihe sk,n

THE AMERICA ' S TEST KITCHEN FA M ILY COOKBOOK

V,",RI'-TIONS
HARVARD BEETS
Do 1101 10'\< Ihe coo).,c-d bc-c-I< wi t h 011. Uring '.t.
cup )Ug;lT. Yo cup c id ... r vllle~ar..mel I lelspoon
cornslarch to J <,miller 111 l 11ll·el1I1111 s,lUC"' p al1
owr lII ... dllllll heal. ,dllskm jl: otiell. Add thl'
cuu ked. sliced bel'tS .mel COl1lll11ll' to SLIll IIH'r
LIiUlI till' llli;o,;ILITt.· I~ shghdy d,1Ch·IK·d. abou t 5
I1Lll1llle~. Snr 111 I nbk<pooll \ln~.Llted bUlIl'r and
~"n'l' hOI. or chill cOmpkld)' Jnd .en·... cold.
ROASTED BEETS WITH BLUE CHEESE
AND WALNUTS
Hit· 511'IT1. I""flhy .11m,., ,~r til( /It-I''IS is /I"I,lIIml by
III( ,llSIJlly lIimT III1/mlls dllli 11/1" (mllll)' Im/ PII/l.ll(·/ll
rh/'f's r. "l711S I\J rillfioll ("" 'I('
sew!'d /,.." ill f,~'m Inll-
or (/iil/I·d.
1'I'r<l/lIrr,
While the be ... ts an: III thl' 0\'1,:11. to;lst Yo cup
lUu!;hly chopped walllllls III .L dry , kill ... 1 Ol'l:r
IlIl'diulll h .... LI until fr..~r:Jllt. ,Ibolll :; 11lL1lIIIl'~.
Arr.tnj.!;'· tlw sliced beer. 011 3 pbtter or mdividual
ptlll" .mel sp rin)"k' \Iuh 2 1,lhk"'I)()()II< I'I.'{ I \\'im'
\'1II<~. r. Yo cup cnunbkd him' ch ... <'SC. ;lIId Ihl'
Io.l~tl·d III11S.
SK ILLET BROCCOLI WITH
TOASTED GARLIC A ND
LEMON
SEIIVES 4
ST'-IH TO FINIS H: 20 mmutes IZDi
'Ii, r.... ,k fill" broct'<,/i I"'flll)'. II 11-LUc!t skllll"l is rom,ll.
11111((,'/' r,t/ .... ,I 1,/1",';;,lIIrI), luI/a mem!HT.if rhe 1IJ1I5/,mi
JUllil),. (<Ill /)(' m/l'IIIU1cll,{..r rllt br,1((.'''.
b unch broccoli (1 0 pou nds)
V. cu p water
2 ta b les poons o li ve oil
1 g il illc cloves. minced
14 teaspoon led peppe r flakes
2 ta blespoons fres h lemon Juice
Salt a nd p e p pe l
1. r ollowlI1g the photos. CUI tI,,· bnX'coh t]orcl\
11110 1 to 1Yt-mch pll.'t.:e~ and ,lice the brt)C-
('oli <I,Ll )", '.t. mch Ihlc k . COlllhll1 ... \h ... bron'oh
Ilorets. \t.llk~. and wallT It! :1 12- III(h nOIl\\lck
~k1l1et. COvef and coo k owr hl ~h h,"11 until tit,'
\\'.I\ef " Qmlm'rll1!: and til<' hlU«:oh 1}<.'~1I1' 10
turn bn~ht J,:Tt.·l·n. ;loo m :! Illll1ut<~ . Unrovcr
.lI1d cook um ll till' \\-;1I.'r lu~ "\',lll-Ofdt"d dud the
blO('colt i~ lendn. about 5 1I11nl1l'....
2 . el";!r til" n'Jl[,'r o f Ih.' pln and add till' 011.
garlic, Jll.! I><"ppl'r Ibh-s. ~b5h til<' ~Jrhc 11110 Ihe
pan \\ llh the back of 3 )poon. AlIo\\ Ih ... ~,lrlK
to cook fo r If) \"roml~ befo re smrHljl: II 11110 Ihe
brorcoll. OIT till' heal. slIr 111 till' lelilon JIlI,C' .1I1d
~l.' a~oll \1 IIh ~.llt 3nd pe pper 10 1.1"....
V,.RI.-TIO NS
SKILLET BROCCOL I WI TH RED BELL
PEPPER AN D SWE ET SOy SAUCE
Subslitllu.' \'I.l,'\:IJble 011 for Ih.· ohw 011 lnd 0 11111
Ihl.' klllon Juicc·. Rl"(lucc:- till' \1-;11,'r 10 Yo c' up JII{I
cOmhlll<' \\'lIh 2 IJbk... poon~ <01-. \.Jur,.. 2 I.Ihl.·-
~pocms Tlce Vlllq;:tT. and 1 It';)Spoon 5u~r. Add 1
red 1><.,11 pepp ... r. sl ... mm ... d. s<:edcd. ~nd chol' l'ed
fie.lt J(itCIiClI !lip: B R AISI N G AND S AUT t lN G
This method of cook ing b roccoil-II hyblld 0'
bl"'l~ing and ~IIut.lng-is a bit of lin IInom",ly here
In the te st kitchen. We starl by si mmering the
broccon In a covered skillet until It Is bright green
and tender. After remov ing the lid, we tvaperllie
any .esldullt liquid, Ihen use the dry pan to Sllu t.
II.omlll lcs for flavor. This IntetesUng lechnlQue
yields broccoli thllt I~ tlmder. flavorful , and on the
table In only 20 minu tes.

CHOPPtNG BROCCOLI

I. Place Ihe head of broccol, 2. SI,ce Ihe latget tlorels ,nl0 l . SQullre the s!III~1 ~ cui· . , Slice Itle Slal_s ,nlO
ups,de down on II cuu'ng 1 to IYHrlCn p,eces by sllc,ng ung awey Ine tough outer y."ncn·tn,c~ Il,eces
bO./J,d end cut off the 110«115 1l'4-m InrQU9lllhe stem l4 IrlCtI from IIIe stell<.
iim.. II) !ll<' d.. l[Jet altc'r llllcovcnng thc' pJn .It 1Ill' mll1Ull'~, rrJ11 ' icr th~ 111lXture (0 a papn.(Owd.
c'ml o f ~Il'p I . Add I {c';1Spoon gr.ned ~m~l'r 10 1m.,,, pl.lt<' to llr.11Il
Ihe \ll[Jl'{ J10ll~ widl Ih~ g"Jrllc III ~Iep 2. ~prlllkll'
with 2 Ihmly ,heed ~·.I[JIOll~ befon' ".,.'n'lIIlt. 2. Ad.llhe Bru~sds sprouts. W;ll<'r, and y" {<'a_pool1
~.1lt{O tli~ ~kdk{ Jnd lIu:reasc' th~ lit'at (0 medium·
SKIllET B RO CC O LI W ITH PIN E N UTS lugll. C()...~ r aud ~lllInl<'r IIntii till' Uru\Sl'ls sp rolll~
AN D RA ISI NS arc bn~h t gree11, ;,hOUl 9 mull/lc.... UIKO\'.'r til<'
Add Y. cup r.ll~lll~ 10 Ilw,kilkl wnh 11ll' bro;;(oh ,mel P,II! alii! ((}Ok ul1nll li., 1I"u](1 h,lS l·V!lpOr.II ~d lind
\\';lll'r 111 ~{c'P I, O llllt thl' l... mon JIll"'''' ,Il ld ~pn ll kll' th~ $proUI.~ ,11\' Ic·nder. abo ut 5 milll llc' IOl1l;l·r.
till' broccoli wIth I Y, tlbiL"'pooI I~ ~Ill'rr)' VIlIt'gOlr
.md Y. nI l' to.ml'l.l Pllll' nllts ',,-fon.' '\I,'r\'inlt, 3. Otftlll' hc,lI, '"l'
III Ihe b aeo11 llllxmn:. bmtl'r,
alld \'lllq:Jr. ScJSOIl with sollt and Ix'pper to t.1q ...
bdor... s.,"n·l1lg,

SKILLET-BRAISED BRUSSELS
SPROUTS WITH BACON AND
BRAISED RED CABBAGE
SHALLOTS SE~VES <I 106
SERVES <I P~E P TII<'I E: IS minutes
STAR T TO FI NI SH: 30 minutes rzm TOTAL TIME: I hour 30 mInutes (mcludes 4S mlnules
Slmmermg time)
I1ms.<"'; >"/1"")/$ IJll!'f ,eMlfll d b,1I1 IU"HI' ,I!1'1' IIII'
)'1'.Ir......,I u... •/1'J~,/"JlI,d /lti, (('{lPI' '" >rI II,r n'(,ml /Jr,liS<'11 r,·"
{' Ih/J"~f is /hf prifi'(/ ,,{(Olllp,I//;lIIflll.f<,r
slr.u,~/I/: Brw'.''-/s Jpr,ulI. (.111 be IIdirUlIIS. II 1,l'u S/"'I" R,•• w !'.I,k um (p,(~.., ./69). .'-1111'1(' (idfr (,m "1'
Pili\! .(.,r flm~,ds 'I'''''I/s. (/I<"'S( SII",I/ IUI(1 Ih./1 "f<' su/milllli'd ,r.'r I'III,rr ,,/I !If ""if of Ilu' drickru "".11,_
11fI.~/1I .\!rfl'll (md I/,u .... /irlll. 1~l!hll)' fI.)(kl',llr'II~·s. if i$ IXlssiblr I"~ I/,m/,i!' Ilu's rrfilX', hUl )",,, '1/11(']'.1 I"
1'.\'IOu/,lu· ((,,'kJ/l,~ IIl11f II), 3D mmUfrs, U r/(lu/llm,C,
04 ou nces b acon (4 sUces), chop p ed line 11,. "'" II/("",f 1111' ,m,,""11 (If wiers "f l'u":~oIr_
2 shallon, sUc ed thi n JUUlpfr /'I'rri<'J ,11M ,I disllllfI I''''''''' ,,1111 j/,Il'" ".
pound Btu SSel s sproul s, ste m ends II,is dlsll, bUI Iw s",.·
I,' 1',1/ ,,,,,,md Illrm. '/.> II",), ,Ir('
t rimm ed , d lscolo.ed leaves . em oved . and Jlllpil'./S,1II1 1'" ,hdf ""',,,
hal ve d t hrough the sl em
~ cup wat er <I ounces b eco n ( 04 sli ces), chopped line
Sal t o nion, c hopp ed medi um
tablespoo n unsa lted b utte r 10 Junipe r berr ies (op tional)
tablespoon red wine vinegar v.. teaspoon ellsp lce
Pepp er 1!oS teaspoons m inced Iresh th ym e o r
!'li teaspoon
d r ied
1, ( :ool the blcon ;mu Slllllul~ togel lll'r In ,1 12· 2 b ay leeves
mell ,lllll'l OWl' nll'dwl1I 11l'~1 until lil<' b;KOII hee d red Cll bb ege (2 p o und s),
I' l'T1_P ,l1Id thc' , hallol> arc bruwlIl'd, ;,houl 10 co. ed lind sliced v.. inch th ick
2 G ....nny Sm l lh apples, pe eled , cored,
and cho p pe d med ium
5eJ/ J(itcf":11 g jp: H A LV E THE SPROU TS cup low -sod ium chick en bro th
tablespoon li gh t bro w n sugar, p lus m ore
Try as we might. we were unable to Identify ...
t o t aste
techniQue lor pan·braislng whOle B.un el s spro uts.
Sal t
Every t i me w e tried, the dense sprout s ended
t ablespoon clde, vInegar (or more to taste)
up army green and mushy on the out side while
Pepper
rema ining nearly raw o n the insi de. B y halving the
sprout s thro ugh the stem end, they cooked rapidly
1. Cool tIl<' bJ("oll ~lld olllo n tog~thcr 111 ,1 IJrge
and eve nly, wi thout a hint of the sulphurou s aroma
Dutcil 0\1.' 11 over medIUm heat umil thl' bJ~on l~
that many people associate with Brussels sprouts.
crisp and ,hl' ()1110n i~ browllt-rl,abollt [(11111111110:'.
The combination 01 smoky bacon and sweet
Add til<' JU IllIl<'r b( rr ll~ (if USlIIg), :l l l~PIl:C" Ih)'I1lO:,
shallo t s add s ri c hness to the sp ro u t s, while the red
Jnd bJ)' k',IV<'~ .lIId 'tiT to COJ t wnlt till' '~ t . Slir
w ine v lneger offers a balanced acidi c tllng .
III tl1<' clhh.l~\" .Ippk,. broth, brown ,u~Lr. ,md

THE A M ER ICA ' S TEST KI T C H EN FAM I LY COOKBOOI<

1 le.l~p()oU \'11t. COl1 tllll1l' cook. stlrr mg occa-
(O
a~ l J{itdwf ajr: THE SEC R ET ING R EDI ENT
~iolJ.\lly. IIl1tll tlw cahb.lgc bt.·glll~ to wil l •.1bom This recipe Is from Ihe grandmOlher 01 one of ou.
1I) 11I111I1tl.... tesl cooks. N one 01 the other stulled ca bbage
. ecipes we tried came c l ose to Ihe hurty. well-
2. Cover !Ill' pot. n'duce the ht:JI to low. and rou nd ed flavor of this one. 50 whllt 's the sec reI?
<1I11\lIer umil t hc c.lbb.lb...· I~ tcude r alld ib\urfu1. Th e magic: happens when the Clove- studded onion
about 4 5 1ll111Ult'S. R cmo\'c the cm...·r and (011- and the c rUShed gingersnaps I.e edded t o t he
l lI1 u(: coolong unnl most of the liquid has e":lpo- p an. The gingers nips end onion (along wlth the
~l1t·d. Jbout ](llllIllm~ lon~"'·r. Sur Ul !Ill: vinegar optional raiSins) Idd swee tness, ,pice, and body
and Sl,."Json wil h 5.111.])\·p]Xr. and sugar to I;lSle. to the sauce. In turn , the sauce fllvou the modest
meat stu ffing, mlklng Ihls dish Ihe Ultimate In
To Make Ahead com l o rl food. There', lust no Improving upon a
T he cooh·d cabba!::t' {'In hl' rdriger.\Il·d III an reci pe t his good.
31Tf1).;lu COlllalllt'r for up to 4 d.1)"S. Rdl('JI 111 ~
{'overed pOt O"t'r low hl'at. su rrmg ortc n. unnl
war med throu!,h. out..: r 1~'J\,":~J\1St begul to \\IIt,.lholl1 3 IllIIlUlt....
Fol1owmg 111<' p h olO~ on I'a!-:..: 12(,. lI~t' IOl1b'" to
r":11Iow thc outer 20 k:II'C~ rrom th,' ~11ll1\1,'rill~
head or C,lbb,IJ;", 011<' .11 a IIIIIC •. I~ ",Ich \\ilt~ and
STUFFED CABBAGE ROLLS transfi:r !l1l'1ll 10 .1 eoLmder to cool. 1t"IlIOW the
r"'l11mIlUl~ hl:lIIch,'d Ill'ad or eahh;I~" and I<-t It
WITH SWEET AND SOUR cool. Do 110t dl~c~rd til<' Wlln.
TOMATO SAUCE
2. R~'ru ru tht' wdtl'r to ,I 1)(111 o\'<'r lll!o:h 11l':1I. Add
MAlICES 18 rolls
thc nn' J l ld (ook IUlII I t..:nder ..lbollt 13 II1UIlI"....
SERVES 6 to 8
PREP TtME : 15 mInutes
Dram the nce throu!,h .1 ' U;III1l'r. nllSt.' II to rool.
TOTAl TIME : 21'.ou.s 15 mlnutH (Includes 1 hoor
and let II drain thoroughly. III J medlU lI1 hO\d.
30 minutes "mmenng tIme)
romhlll" th,' coo""d (lC,'. !,r:llt'd t)\uon, bn'f. V,
1,'J'pOOI! <iJh, Jl1d Y. te.l~pool1 1)\'PI'I<:r.
) ,11' r,m mbm/lllf J!.flJIIIII/, ...,,j, I/O.k. '" lU.kry.f,,, fill'

brrf '" rillS "'(il'l' &"'1' 2 '<I J ",./ls flU 1>t'(S,." ."or 3. rnm an)' lOu~h nl'l'l from till' rJbhagc I,·J\·,....
" me,'/ 11/111 rxpfYI st" .....,1 ,if tlfl' fll/lS 1,1 1Irc.lk Ill''''' ,1I1d u~llI l} roll 2 tabl'... poon~ or Illl' Ill..:at II11X-
williI' «Ot,kill.~. !Uf<' IIItO cach I"af(you Will haw aboul 18 roll~).
Shn·d till' r,'IlUIII II I!' blal1rhed rJbbl!;e (borh Ihl'
S.II h..:ad Jlld any n'lIJ.1l1l11lg lea\l'i).
h.Ild g.e.n ellbbllg. (2 pounds), cored
Yo cup long·gr.ln while rice 4, ~CJlIl'r hair of Ihl' ~hrl'<I{t.'d rabb;lgt' Il'aw~ 1ll
onion , grllted o n the large holes of a box :I br!,~' Dutch OWl!. Ar rJlIg" the rabbJ~'" rulk
g rater ~l'am-~id,' down. on top of th..: ~hrcdrll'(1 ('Jb-
1 y" pounds (80 pe rcent lean) g roun d beef bagc. iiulIlg tlll'lII III <I1I1WY to pn'wtlt \ll1rol1il1~.
Pepp.r (I r you .Ire U~111!-\ .1 \l1 l.1lkr pOI..lrrang" t ill' TOlh
(14.5-ounc,) cen diced tomatoes III \\\'o I,Ly,·r~.) ~prLllkk thc rt'IIIJI!Lll1g ~ h n:dded
(28-ou ne.) un to m ato puree (.Lhb.L!,:C owr tht' roll~.
2 cups water
6 tabl es poons light brown sugar S. COlli bill<' th,' d,('..:d IOI1UIOC~ \\' lI h thclr J\lIC~'.
3 table, poon s fresh lemon Ju ice \ 0111.1\0 pun'e, W,Llcr, J
1.lbl("'pooIIS or til<' bro\\ II
onion , peeled ~lI~ar. thl' 1" 1\1011 Jilin'. Jlld V. ll'a~pOOl1 <.111. Ih"\1
8 who le dove, puur thc l.qllLll uwr till' l-Jbb.lgl·.~lIId til<' pet·It'd
12 smallgingersnapi (3 oun ces), pounded 01ll01l \\Ith thc dow, ,111.1 ~ubL1Lt'~C It 111 thl' hq-
Into cO,use c rumbs \lid. Urm!!! til<' Il UXIlIn: 10 J b ..:ul. thl'\l n'dUle II to
y" c up ••I,lnl (optional) J <Imnwr. ro"..'r.. U1d con\.. ror jlllllU1ll1l''',

" (ILI.ITt) \\",IICr Jlld I lahl~"'I'QolI uh to

UTl lIg 4 6 , Dl'C,lrd the dOH'-'IlLdd~'d 0\11011. Sprmkl,' the
a bOIl a brgl' Dutch own o,'cr JlIgh hcal. Add
11\ rrll~lll'd I!!lIIg ....... IIJI'" .111<1 r.u<;J1I;;
(if lI<mg) IIltO Ih..:
Ihc (Of"<1 head or cabb:.gt' and cook nlltll .he pot Jlld <h,Ii..<' th" pot !,:t'l lIly 10 Il1corporJIC ,hcll!
ASSEMBLING CABBAGE ROLLS

I. C"I 01.11 and dIscard I .... cabb.e>g. 1. UsIng tongs. ~lly lransf., lhe l . Remow! the tk>c:k nb from lhe baw
~. "SIng a DII'ong knlf. O\IUI< le.w<!"S of caDbage to a coIande, of lhe C/lbbage .... yes by eutt.ng along
as lhey blanch M>d WIll GrasP lhe bOth""," 01 lhe nb 10 form /I I'\iIffOW
lea.... f,om 1M <;ored end. '''lIngle

_ '/ - Ii:'
"

4 . W,lh I .... eore end Of lhe eab~' 5 . Fold !fle SIdes of Ihe cabbage leaf • . RoIllhe bottom.og. of 11M> klllf up
leaf f...::>ng )'01.1. IiM"range IWO 'al>l ... oWl" the filling over the IlIlIng Inlo a tIght 60d I>dy roll
spoc)m of ''''' lOlling JuSI above I.... liM",a
where lhe tk>c:k flD lias _ ,ef"f"IOVfd

\I nhoU! d,Slurbl1lj:: du.' ubbl~e.> rolk Con u nue GLAZED CARROTS

to s1Imne r. UIKO\·erc,1. until Ihe SolllC"l' bt:gllls to
SERVES <I
tlm:kl'n, ,lbolJl I hour. START TO FINISH ; 20 mInutes I2'lIi
7. To St.'roe, ~emly 1r:Irl~fl'r d u.' cabbage.> rolls 10 a 'n,rsr SU"rff. $imJllr (.ITrI"S 11,11 ",slr.flC'OlI wilh 11/"',>$1
St.'rvlIl l-! dish (or II1dlVidu~1 pla tl"'., u~lI1g a ~lolled ''''I' IIImll d,,/t.
~poon. Add ti'l' l\' IIU1I1111g 3 tahll'\pooIlS brown
~ugar to tlll' s.aucc ,Int! ~'~~n with ...llt Jnd pep- pound ca llots, pe,l,d
peT 10 laqe. Spooll ~Ollll' of th e Sluet' O\'CT till' Y.i <;up low-sodium chl eken broth
mll~ .1I1e1 PJ$~ Ih e eXIT.\ Som 'l' 'CplrJII:I~'. 1 tablespoon l lugar
Y.i U!II$poon n it
To Make Ahead 1 tablespoon unsallad bulter, <; ut Inlo "
Thl' cooked c.lbh;l ~c f"l)ll~
aud saucc (;til be pieces
plan"! III .111 .urllglll COlll.!IIll'T ,md n'(ri~erat<'d 2 teaspoons Iresh lem on Juice
for up to .2 <l.ly< o r frOl/.<'n for up 10 I lIIo111h. Peppe,
Tr.llI\fl·" the rcfn);erated cabbage roll •. md ~Ju ce
(if fftl~l'n, ddnN 11\ till' rdrl~cr.ltor O\'t'rmghl) 1. Followill!; the photo 011 pal;;": 127, ,ltc(, til..:
10 :111 own-Solie dIsh (if Ill'eded) J lld wnp lI!;hdy CJTn.m 011 thl' bi.1S. CUlllbull' till' ca rn)IS. bro th,
,\ !til rOll. UJ ke 111 ~ 350-dq:r..:c Ovell \JIIIII hot. I ubk"'poon o ( thc ~ug.lr, .md the saIl III l 1.2-
3bolll 50 Il1InUIL"S. RCIllO\l' Ih e fot! ami connnuc meh non511d. ,killc!. COVl'f and brlllK 1(1 ~ hO ll.
10 b,lke Ullill Ihc roll~ Ml' heJt..:d through. abou t R educe to .1 \lllI mcr and COliumll' 10 cook co\,-
111 IlIl11utL'S )unp:l'r. CTl'd. ~urrl ng occ3smnally. mllll till' t:arrul~ an:
allllO"t tl'llder, ,100111 5 1l1111I1tl'S.

2 , Unco\'<.'r, n:1UTIl to J bOIl. and COlllIIUll' 10 cook

unn) tlll' hqmd h,h n.-dllccd 10 about .2 I.1hll'-
spoons ..1bolll .2 IlImutL'\.

THE A " ERICA'S TE ST KITCHEN FAMILY COOKBOOK

3 . Stir III !Ill' butter and rcm;uui ng :2 tlblespoous
\ugar. ColltnlUe 10 cooL. ~!irr1l1g In ·(lueutlr. lInnl
tlll' carfOCt ,In.' (ollll'letdy ICndtT :tnd the glne is
h~htly j..>olden. ahout 3 miuull's, Otflhe he,lt. \tir 111
the lemon JUKe Jnd ""'awn Wllh peppl'r to USle,

V"RI"nO NS
GLAZED CARROTS WITH ORANGE AND
CRANBERRIES
Orin/ r/ll'mrs (,m hr 11)(1' III ,~I,l(r 11/1.1' (fim/H'rrj,'j
.f ),,'l/ I'n:(r~
Sub~11I\l1e Yo cup frt:~h or:r.n!,:l' JU!Cl' for It. cup
of the (hu:kell broth, Add '/. cup dned cr:r.nber-
nl~ Jlld y. tea\I>OO1l ~r:r.ll'd Or-dugl' n'st to till'
~kLl1l·t
wllh the C,lrfOtS, Omit tll(' :2 tabkspoons
,ugar III ~tCp 3,

GLAZED CURRIED CARROTS WITH

CURRA NT S A ND ALMONDS
Add I \Ii tl'aSpOOlls curry powd.'r to t ill' ~killl,t
with tIll' e;trrots, Add Yo (UP curr.r11lS to thl' ,kil-
let with Ihe butler III stl'P 3, SpTlltkll' with Yo Clip
toa~tl'd 31mollds ('iCc pJ!:l' IKI) befort: <;erving,

GLAZED CARROTS W ITH GINGER A ND

ROSEMARY
Add J1-1IIdl Illec.' Pl'l'k'd ~In!,:cr, SIiCl'd Y. lIlelt
thick, to the ~ krll l·t llong With tl1l' carrots. Add
I Il'lspoon II1I11Cl'd frcslt ro~C I1l;try 10 tlte skil-
let WIIIt thc bUller III ~tcp 3. l)ISC;trc! the glllger
Il,ec('~ before ~eT\·ing.
HONEY·GLAZED CARROTS WITH LEMON
AND THYME
Sui>sILl utC 3 tJhll~poollS honey for till' sug:tr, In
qep J. uld y. Il'a~poon 1Illllced fn~h thYIll<' and
\Ii tl'aspooll gr-llell Il-I110n Zl'~t 10 thc skillet with
the bliller.
C UTTING CARRO T S ON THE BIAS
Testing : Which Vegetable Peeler 15 Best ?
A n'Cl'11I ~ur\'\.')' of pcdl'rs 011 till' IllJrkct IUrned
up mon:' Ih;11I tw!,'my-livi.· dlffi:n:'111 Style... \Vc 'let
out to "n(1 tilt' lx'St of the lx'St--:l (olllfonab1c
IX--der Ihat would IlIlL<' 'IUlcL won.. of a Wide
\'aTlct)' of t;JSks.l-or illl' m()<;1 P,In. \q,'cwhk lX'elers
tall I1ItO IWO l1Iall1 catCf,>on.....: tr~ditiollal pec\l'rc;
(wh~ hlm.:-- IS III line With till' handle) lnd Y-
SIUpl--d lX'dl'l"I (wh<Xe hlJdl' ~us pcrpl'lldlcuiar to
thc lundll'). \\'", found tJut th,,"IC d"'SIl-'l1 \',uianollS
nude <I ulle a d,lft"f\'ncc, TIl<' tr-ldIl101l~1 peel-
l,'rs \I'l're comforllbl ... and >lICL. l'Sll<'ciallr \dll'n
usr.:d for dd'CJle tasks ~uth as lX'l'I1I11; ("Jrro~.
On tl1l' other ham!, tht, Y*~h,\pt,:d peeler<; prowd
thclr 111l'Itic by 1l10W11lg Ol"<'r Ihlck-\k1l1m:d fTlnts
and \"cgclahk.... III the ('nd, till' OXO I-Series
Swivel Pecier, left, (SIO), which COl11l'~ ollt"lll'r.1
wuh l'<'pbCC,lbll' b1.L(k"l and a \I'l'L~hll-d h.mdl<'
for grc;lIer cOlilrol. W;I~ th ... b..... t o\"cr:tll pedl'r WI.'
tl'Stl'd. The nnlllcr*up. tl1l' Y-~h,lpl'd Kuhn IUko li
I'ecler. n);lll, (53.4<)). tah... ofT wry Wick d11ck
SITl~ of peel. makms II C"S1X'('iall~' ~ood 011 WLllIer
sq uash or cclery root.

Cut III. CotffotS 01' the ","" Into Ptl!<:'" lha, ",e Y. inCh
truck /WId 2 InChes long
 CURRIED SK ILLET
CA ULIFLOWER WITH
CILANTRO
5ERvn 4 to 6
I'IIEP TIME : lO monuU!s TOT"' L TI ME: 35 m,nutes

0., ' 1<'1 $lIbSW"fl' ('i/lrl" /,'".{./1 ,,, '1Il'!r." )~II" Irerr.
lk Sllrt' Id 11$1' '' , 2 '/l/rlr .<killl'f S, I fh.1f 'he r,m /ijlvlI'fT
I",s p/rlllY vi n't'1II '" {,'t,k.

1 hlltad f;aullflow, . ( 2 pounds)

1).0) 1eblespoons olive all
J.ol onion, l iked th in
t easpoon f; urry powder
Yo t ea spoon red pepper lI i11 k, .
~ cup p lain whole·mllk yogu.t
y. f;UP water
Yo f;UP minced ' . e.h <:I lantro
I tablespoon f.es h lime Juke (optlon,l)
Sail and pepp,'

1. FoJlowmg IIw phUlo,. ell t rill' c.1I1htlowcr 11110

C,l/lnt.o 4IId I,me ,pjf;e UP th,s Qu,c k c.uhflowe. 'K'pe
geJt J(itcfw. gir: USING EASTERN SPICES
The nutty, slii'htly sweet flavor of f;.u llflower Is all
too often drowned In a gloppy f;hee sllt sauce or
boiled in l o oblivion. W , ecclltnluale its flavor by
matching il wilh Indlan·influenced flavors clltn lering
on curry powdlltr, <:Ilan l ro, and yogu'l. The cu rry
hlghlii'hls th' nutllness of the cauliflower, whlliit the
f; reamy yogurt helps 10 tone down the heal of the
f;urry and rlltd pepper rlakn. Pungenl cilant ro and
tart IImlit glvllt thllt di sh fillmililil ril y whlliit maintaining
Its Easte.n cherm .
I - lIIch !lo n' IS. H <'3t tll<' 011 III J 12- III('h d:'IIIl'1
on-. llll'dUlin- hlJ;h lwal IIntil ~hIl1111'l· rlll~. Add
dll' cJllhl1o wl' r 3nd l'ook 111tt11 1\ JU ~I bq~lII ~ 10
soflt'lt. aboul ] mIllUll"S. ~tlr III till' olllon and
COIIIIIIIIl' to coo).. tlnllllil.: flo rets bc:gin 10 brown
and til<' 01110 11 '>Ofl(·IIS. about 5 11I11ttlll....
2. Sur III Ihl' c lITry POWell" and I)("ppl'r Il.lkt....
C oo k IllIIiI III<' ~pi cl... hC{'Olltl' frag r:I.Ii1. :IOOUI
2 1lll1t1l!<"1. It.·duct' 11ll' h{";1t to 10\1 J ud sur III
till' ~~'\Irt and \\';II<·T. Cov cr and coo).. until rill'
Iblu r; bleud and lI'l' {'~lJhnow.:r 1 ~ ('omplclclr
Il·uda. about (, IItlnlJll.... OtT tll<' IIl·at. ~tlr lit Ihe
c illmTO .lIId hnll' JUI": (If USIIIW. J nd ~l· .I\01I w id l
~J h and peppl'T to la"I.:.

CUTTI NG CAULI FL OWER

I. Pull 011 er'ty lea"8$. Ihen cui OUI 2 . St!l)IIfale I .... IfOf1!ts /<Om t h e _ . ,. Cui Ihe I,,,ge. l lorel s InlO smalilit.
t .... COfe 01 Ihilt ClluhllOWIit. usong II Slem us,Og the 1'" of .. """'ng krufe j)I".~ by shc,ng t .... m \ I'Irough
pa"ng ~n, l e Ihllt Silltm

THE A MER IC ... ·S TEST KITC HEN F... MI LY COOK BOO K

CAULIFLOWER GRATIN the toppl1lg. <Jtll'e, .md caulltlmwr hdd III lit"
r~'frigl'r~lOr St.'puall'ly, "ach wr:lppnl u),:hlly 111
SEJIVES 4 to 6
pbsuc Wr:lp. for up to ::! day\. Ud()I\- procl'l'dmg
PA EP TIM E: 10 minutes T O TA L T IM E; SO minutes
\\ 11 11 ~tl'P 4, n·llt·al Iht.' '>3U«·.
T111> tld;rdl/', n,,:a .I1,rrw 4/rt'.1r rhput' IS ImJ",".lIIt
ilfl'(', '" 1/\' d,,,, '( rC«>III!II"lIIi subsmutm.~ drwd 111)'mr. VA RIAT IO N S
t 'lI!(.,nu/), 5,::\,,1./I,1I'CI. 11"- (mci,dr.., ,'U'/I r<1l,ki".I?; iI,.,,', CAULIFLOW ER GRATIN WITH HAM
II!' 'l/rdid '" us!' <l mlrr ,du'" ptrlJ,rrill,1l ,I,,' (, ru liI1"II'>(. AND CHEDDAR
Add (, mlllCt·s filH.'ly dlc..:d ham '!l'Jl 10 th.,
4 tablespoon s ( 14 Slick) uns llit e d bull e r ski llt.'1 w ll h Ihi.' ~haJlot III Sll'P J,SUb~tllUlt.'~;' ('up
4 s lices high -qualit y wh il e sa ndw iC h b'e,)d , sllT~'dd,'d cht.'ddar chn'S<" lor [ill" 1'.lntK"\.,ln.
t orn Inlo qUllrt er s
Sillt and pepper CAULIFLO WER GRATI N W ITH LEEKS
head cllullllow er ( 2 pOunds) A ND G RU Y ~RE
shallot, mi nced Add 3 Ih1l11)1 slict.'d leek.'!, thoroughly \\':a~hed :and
g arli c clove, m inced d Tled, to till' skillet along wilh the dlallOI III Step
tablespoon all-purpose Ilour J. Sub\IIt Ult.' Y. Clip dm·dd\'d GTuycn' dll'C~l' 1'01'
1\1S cups h..,vy ertam thl' PJrmt.'<:1II.
1:4 oun ces Parmesan c h . . ... gril led (Yo cup)
te ll spoon min ced Ire. h thyme
Pinch nutmeg
Pinc h ca ye nne p e ppe r CORN ON THE COB
SERVES 8
1. Mdt 2 ("abll"I)()()II~ of till' hum'f. I' uls... till" START TO F I NIS H: IS mU'luleS IZDJ
melted bUlll'f. bread. Yo fC,'<;p()on \;11,. :md 14 'o."l-
spoon P~'P lx'r (~l'tlll"T III a food pron"''IOT IIl1ul /115/1',1,/ .1 $("''''.~ (0"'/ 1/,,1, 1'1,/111 IIIJII(r, try th"'~ ,/
'O,IT<ely ~ro ll l\d. JbOll( fl pul.;c~. ~'( ;t<id\" ('''''I~llmd /JUlll'r (St'( I"~~t' 641). f).J,,'/ «>Ilk 111<'11' Ilt./ll
rl.~11I (,II]' t~r «'m <II <I 111111' III /II( 111'/.
2, AdJu~t .m oven r.llk till" Huddle: 1}()5lrion
to
,md he:.1t dw oven to ~5() dq.tl'n '" li n n),: ~ quarts 4 t easpoon $ $uga. (o ptlon lll)
\\~nl'r ami I t.lbl,"pool1 ~;tl t to J [)OIl in J b rgl' 8 ea r s fresh corn , hl.l sks lind silk ,.moved
pOI OWl' lugh Ill':u . l:ollowlII~ the: photo) on p:l~l' Silit and p.ppe . ( fa. SIt. vl ng )
12H. nu th . . c;llIlitlowI:r IIno I-mch 1101l:ts. Uoil 81.111 •• (fo r serving)
till' floret'> unullh . . )1 ;tl\' IIlCl';tly lender but I\'main
~I!:thdy cnulChy at the: ('01\'. :Ihom 4 lIIum tl". U rlll~ 4 ljtlJrlS \\':lI,-r and the ,ugar (Ifu'illlg) 10 ,I
Dr.lltl through a coiamll'r. ruN,' to cool. and leI boil III ~ brgc pOL Add Ihe com, fl.-Writ It> l bod,
dr.11I1 thoroughly. .lIld <001.: UIIIl] tellder. about fJ Illttl\lll'S. Re\llO\'\:
the l'orn from tilt' \\~IIe:r USIII~ tOtlj.,.... ,llloWlIlg
3, Mdl till" n'l1IJ,lII l11g 2: tabk... poollS bUller 11\ ~ nor e:';ct.'Ss wall' r to dTip oocl.: uno !I". 1'01 \"·n'..:,
12-lIIch <ldle:t on'T medlUlU Ill"a!. Add the slul- p.I~""~ Ihe "'111, p..-pp<:r, :Iud butt ... r ~ql;tr.ltel~.
101 anJ cook Ulml Soft"'l1ed ..IOOm 2: lUinull'S. Stir
11\ tl1l' garlic nnd cool 11 11111 fr.lgrJI11 ..IOOm 3()
<l·comls. StIr III till' flour to conI tlw veget.l b l,·<. fjeJ t J(ildtell fjip: BOI LI NG IS BEST
Whl'l,: in the rre:un and brmj.; \() :1 bOll. Stz r 111
Afler el(pe.lmentlng with grlllln';l, siellmi ng .
Y, cup of 11K' P.lI'IlIe<.lIl. ti ll' Ihr1l1l·.nullIl<'!t. c.ly-
roa stln';l . and microwav ing, ou r ta sters unanimously
<'1111<'. ~ tcn<Jloon ,all. and ~ Il·.I<I'OOIl pepJl<'T,
ag reed: Nothing beat s the ease and flavor of fres hly
boiled co rn on Ihe COb . Whel'1 bollll'1g the corn . we
4 . Off the heal. gendy '111' 111 til<' cooled
found It be st to hold the sail - sailed cooking wale r
l~lIhnO\wr, T r.lIlsft·r the I1IIXllln' 10 ~ 7 by 1 I-inch
,"",kes I he corn kernels t ough . Althou';lh o m llling
c~\<iCroll' dhh and ,pnull., \\nh illl' rcm.llmng '.4
Ihe sail was II clear departure from our tec hnique
cup PaTml"kln and Ihe bn:JeI'Tumb nl1xture, Uah'
for boiling ve';letables. we fOl.lnd that 4 lell spoon s
IUIIII ~'Oldcn brown ,md till' ..... 11("· 1< bubbhn:,: granulaled sugar was a welcome add il ion. The
.11'<)(111.1 til<': cd),:,,,, .lbOUI 12 IHIlIUl,'<;.
sll';lhUy sweelel'1ed wate r helped II ccentuale the
natural sweetness of the corn. If yo u know t hat you
To Make Ahead
have super -sweet corn . however. omit the SI.l9Br.
This gr:1I11l C:lll bl' prl·p.IT..:d Ihrou).:11 \I"P J ;J1ll1
 2. Stir till' t'gg. nOllr, Cornnll';11. crt'am , 5hallOl, $.Jl1,
and CJ)'CIlIl<." mlO til<' corn to make- a lhu;;k baul'r.

3, I-I,"JI till' oil 111 J 12-l1Ich <kille( owr lI1e{IIWll-

high h''',lt unllJ ~hlll ll llenng, Drop hl'Jl'lIlg table-
spoon~ ofb,1twr 11110 the oil {halfth ... baUl'T. or (,
(Tiuers. should fit 11110 the pan at ollcr). Fry umd
goldl'll brown Oil both Sides, ~bollt 1 Ui11lUle pcr
sidc.', Tra n ~fe r the fntt.,rs !O a p~p~ r-to\l'l"l-l l1 ll"d
pb tl' ~nd n·pt".lt \\lth the rel\lJlIling bJlter.

CREAM Y CORN PUDOING

UIIVE S 6
PIIEP TI ME, 10 m,n.ules
TOTAL TIME : 1 hour 10 minutes

Frc5/i ("TIl is mUll/If." 111I')I,u~lr C!.f lilis pmMi".'.!.. s" d"

su/J,tiIIW·/rt'::" 1I «'TII.
1/<'1

6 ea rs 'resh co rn , husks a nd silk removed

1 table.poons unsa lted butter, plus e.tta
TI>II best co<n frItters are made w,th boIh rr~1'I corn
and cor,,",", '0' greall ng the baking dish
Yt cup heavy c.eam
1).1, teaspoons sal t
teaspoon su"a.
~ teaspoon cayenne peppe r
CORN FRITTERS 1~ cups whol. milk
4 lar"e e"gl, U"Mly beaten
MAKES 12 (2'lnch) frotters
1 tablespoon cornstarc h
STAAT TO FINISH : 30 mmute5 IZID
2 qua rts b oiling wa te r (fo r bak ing )
SNI'C rlll'Jf fritlrr~ willi <I ./1,II\"rll mal'I'mlali,'
(.<o'l' II"~" 6,19), ";"',/S(,', $d/S'I, ", n~'11 ""11'/" '\)'nll" 1, Followmg rill" phOlos 0 11 pag'" 131. ~( . Uld (11l"
t'orn 011 ~'mJ IUqd~. J brge bow l 311d t'U1 the ker-
4 ea'l freSh corn, huskl lind silk re",oved I1d~ from 5 car<; of th~' (orn. using 3 p~rlUg kmfl'.
1 la.ge egg, lightly b eaten Grall' lhe remalU1I1!-: 1 car (orn owr rht. brl;l'
] tablespoons all,pu.po.e flou. hok.. of ;1 box grJtt'r 11Ito Ihe Sl11lC bowl. USlIIl:,:
l tablespoons flne·".ou nd co.n",eal till" back 0(,1 buuer kll1f~", ~Cr.lp<: Jny fl'I1l~lmll!-:
2 tabl.spoons heavy cream nnlk from the ("oh~ 11110 rll.' bo\\"l.
1 s hallol, minced
~ teas poon sail 2 . Adj ust .111 0\'\."11 r.lt'k to th~' lowe r-l1mldk po-.i-
Pinch cayenne p eppe r tlOn, pl.ln' a ro;I'tilll,: p.m or large b,lking dt<h
~ c up ve"etable oil, or more as needed 011 the r,lek. ~nd he.ll the o\'el1 to 350 dq;rel....
Gennously bUlll'r :nl 8-mc!r-<{luJr.· bakm!,; dl.l1.
1, Followill); till' pllolO~ on p,lgl' 131. ,tand dH.'
(orn on l'lId lIl<ide a b.rg<' howl and cut till' ker- 3 , Melt Ihl" buttl'r in 3 12-illch <klllet owr
Iwl) frum 2 ":Irs ofdll' corn, u~l1Ig J pannI; kml;,', 1Il ... dLUm hc,lt. Add lhe t'orn Il1IXtlJ~ and t'ook.
Grall' Ihe TCmallling 2 car; corn owr Ih., l~rg,' <lirrlll!-: occaslollJlly, umil tilt" corn is bTl~h( \~1-
hole'\ 0(:1 box !:r.Jtl'r into tlw <;;Ime bowl. U~lIIg 10\\ and th., hqlnd hJ~ JII1I()<;t '''\'lporall'd, about
t ilt' back of a butt.'r klll(", <;crap<: JII) n:IlIJlIIlIIg 5 mlllutl"'. SlIr III till" crCJm, Slit. Sligar. Jilt!
111111.. fmm the fob, 11110 Ih.· bowl. l"a~'l'I11W, COllltnlll' 10 cook 1111111 the IlIIXIlII'l'

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

l~ th1Ck~l1~d ;Iud a spoon k.I\ ...·( J Ir.nl \\ h ~'11 SUCCOTASH
dfJl*ed acrob Ilw pan ..Ihout 5 nnuU!~. SERVES '" 106
START TO FINISH: 2S mlnules IZID
4 . Tr.l11~f~r tilt' cooh-d corn 11IIXIl11'l' 10 J lIlt'dlUlll
bo\\'1. Sl lr in Ibl' lInlk .mel Ih~n \\ hi~k 11l Ih~ .'W 1M ,h" /11<111' /ltr In.;;:rll JIIII,' /tr,ws ,)r (tlrn bt:f<'rt'
aud cornslJrclt. POUT lit.' 1I11XWI\.· 11110 the hUI- <ltldll\!! Ihrlll /(' 1/1(' shllrr. -1" subs,lllIIr /",'s/l cum fi,r
I.· rl·c! bakmg dis h. 1/1(·.{r"~rll •.r.)II()U' I/lr pit",,,,. ,,1 {/II Ihr krmrls In'llI 2
(,rrs '!( ("'II.
5 . S~I (he d id l il1~i(k 1Ill' h.'.lled ro.1SII1II; 1':111 III
Ih.: 0\''':11. Fill till' m,lSl lIIg pan w it h Ih.: boiling '" ta bl espoons (Y.. st ick) unsalted butter
\\'JI." Ulltlll! ,nch.,) ha lt\v;'IY uplh.· ba k lllg d ish. Ionian, c ho pped l ine
Uak.: unt illh., top of Ih~ puddlllg ha~ browm'd Y.. re d bell p eppe r, s t emmed, seed ed , and
IIJ.!htly 111 (POts, :W to 25 11I1l1UIl"S (th~ cent.·, c ho pped med ium
~honld bt- ~fl. bill o;.cl Ill!." J.!da ulI). Il.·move till' Salt
pudding rrom the W;Jt~r h.llh ,md ,IUO\\, to cool 2 garlic cloves, m in ced
fOT Hllll111UI ..... bt-Iol\.' \Cr.'mg. 2 cups Irozen Uma beans (10 ounces)
Pi nch caye nne pepper
1 Y.. cu ps I rozen corn ( 8 ounces)
tablespoon mi nced Iresh parsley
ge~ t J(itcAetr Sip: NO MORE WATERY PUDDI NG Pepper

Ou r first attempts to make thl$ di sh we.e

1. M dl Ihe bUH.: r III :I J2-lIlch nonstick ~kiJkt
un suc ce ssful , 10 say the least. Ever y pud d ing
owr ml.-'dlum- h,gh h('~t. Ad{l till' Olllon, bt-Il
curdled and wep t , produc ing an unwan t ed pool
pl-·pper. Jnd Y, Ica<;poon ~11 1 . Cook U11111 Ihe
of watery liquid. Cooking t he pudding In a wale.
\·l'b.·IJbl~~ :l.n.' 'IOfl,'I1I."(1 and h..·~lIImn~ 10 hrow11.
bath helped, but because co.n has suc h a high
,1i)()t1I 5 1llIllUl...... Sur III til., I'ouhr Jnd rool unlll
water conlent, the pudd ing was st ili too moist. We
sOlved thi s Issue by sauteing the co rn kernels in
ti':lJ.!r:J11I, ,Ibom ]() SI.'ronds.
butter to evap o . ate any additional moisture, A l ter
cooking the kernel s un t il the pan was almost dry,
2, SlIr III th.: froll-'n lima h':,l11~ .1I1d (.1)'':1111':.
w e simmered Ihem In the heavy cream miKture,
Cool un III the 111 \1a~ im: ~Ofl .' Ill'd, ~l bol1t 5 lli lll-
\lle~. Stir 111 thl' corn and cook ulIII] IIIJ\\'l'd ,lIld
Thi s left us with smoo th and c reamy cust ard - th e
pe.fect base for a sublime pudding , h ~~ l l·d through. nooul 1 1l1 11l1lle~. Sl lr in th.: pnrs-
ky nl1d 'l',lson wllh glt ~nd p.:pp.'r 10 Ia' te,

CUTTING CORN FOR FRITTERS, PUDD I NG, AND CHOWDER

1. SIMldong the corn uptlQhl InSlOe a
largo. bowl. carefully cuI I .... kernels
from lhe cobs u .. rog a ~nng k""e
2. Grate the ears of corn ov.< the IMge
I>oIes 01 a boo_ g'~ter 10 retellS. bolh
more .ntense corn l la""", ..,., starch
(whoch helps to Ih,cken co ... pUdd'ng
lind c1>Owder)
J. 84!fore d's.card,ng the cobs. s.c,_
any ,ema,n"'ll molk ITom them. US"'II
I .... biK:k of a butter kn,le
 1. To~s Ihc l'~'"PI;!m \\llh I Il',I\poQIl \;II! (l'JMl'~1
If dOI1l' III t wo b:lIc1ll'~) .ltld let II dr.11I1 111 J l'ol-
Jndl'r fOT abou t -to UUl1utl·~.

2, M ....1I1whik •• 1(~l1st two o\-,:u r:Jd,~ to Iho:

upp<.· r- .1I1d lowl'r-u u dd lo: pO~l{iOl1s. I'b..... a
rn n n1l'd b;!ian~ <heO:I 011 l'aeh nek. ~nd IWdl tl1l'
0\"\.'11 10 415 dq;Tt.'l·~, COI11IJ111l' du' Ilour ;!nd [
tl'Jspoon p{'ppl'r 111 J 1.ITgl· lll' lx:r-lod. bJ~ and
shakl' \0 (Ombn K'. Ul·.iI t he ... ~ Ul10 J slullO\I
dish. Combm ... Iho: breJdenll nb~. 1 cup of !Ill"
I'JTml'"S.lll. Yo Il·.lspoon solll, ~nd Y, t l·.I~poon pl'p-
pt.·T 111 J s\"cOlld ~h.lllow dl d l.

3. Spread Ih ... dr.l!l1l'd C~1)l.ml owr pap"r 10\\l'1~.

\Vipo: a\\Jy .1' much \,11\ .IS pO<Slbll" .lIId p re~,
firmly 011 ,·.1<,: h <;['(l' to 1"l't110VO: J~ 111111:h hquid .1<
pos~lb l c. \Vorklllg II IIh .Ibout H l·GG1'1.lI11 ~h(l·, .11
J {J1llt.'. p!.JCl· Ih ... m 111 t l1l' b.lg Wllh til\' 1101ir. ~l"IL
Jnd ~h:l kc um.! I h ol'QlI~h J y cO:lll·d. It.·mol·... Iho:
eg),,11Iam. , h:lkm!; otT Jll y cxrl·~S f1nllr. J IU.! <hp
II il1(o till' '·RI.,'S. llemow Ihe C~pI.H II from t h ...
Oven·fr~,"9 malefl the eggplant light 11"1:1 c"so
<'K.'">"'. a1l 01l1l1~ .IIIY I'XCt'~' to drip (,n: .lI1d CO.ll
cn'lIly wnh d1(." h rCJdcrul1lh~. p rl'~~II1~ tlll'llI to
Jdh ... re. L ly tl1l' brc.ld ... d q,:gpl.ulI Oil J II m: r:KJ...
Flour. chI' 111 l·~. Jml (OJ I Ih ... rem.lll11n!; q.t,l:-
p];om Wllh brO:Jdnumbs 111 , ho:" ~lmc IllJllIu:r.
EGGPL AN T PA RME SAN
4 . ltl'mow Ihl' prch"'Jll"d bJJ..II1~ ~hl'l'h frolll dw
SERVES 6 to 8
0\','11. POllr J {;)bl"~pooll~ 01 1 OHIO {,Jch ~he ... t. tllt-
PREP TIME : 10 minutes
1I1~ to coal !Ill' Shl'l'IS l'\Cllly. Spread tl1l' bn·adl·d
TOTAL TI M E: 2 houlS 30 m,nutes (,ncludes
40 m,nutes salt,ng and 45 mmutes baJ<'~ t,me)
'·i!.!--1,l.lIlt 111 .1 ~lIIgk IJYl'r Ol-,:r Ihl' hOi ~hl·l·t~.
ilJko: unlll !l1l' l'g}::l'lJnt I~ well bro\\ I1<'<! Jlld
I ." flu- /"III,If,' $olliff. J"" r.m rill/IT ,,,,,kr .",f QUllk CTi~p on t ho: 1i"1 ~Idl·. about 10 Im l llll,·~. Fhp Iho:
''''lIIdl<! $.1110: (I"{I.~· '-5} . •'f u,r J~'ur .f.uwllr 51"",· ... ggpbm ,lin'" over. Sllltlh and rot,lll' Iii., bAII1~
1~'u.\!11I /",,,,,/ (.«< "", I,bfl"~ "" I~I,\~' 177). -nu- /,"'"11,' ~hl·l, t ~.al1(1 (·on\lnuc 10 b.lko: uII1I1 till' ,,·coud ~i,k
._,II"r 1I.<nl ill J/rl' 5 (.111 br ,1/ n'<m, fflll/",r,lIlIrl'. /0,,, IIw I~ broWlll·d. "Ihout 10 111111l1ll><; 1011!;l·r. (Do 1101
(UP "/S,lIIlf 1/1 SIl'" 6 <'''lIIt.1lH' uum,rol />;>{."'. srn~ 'l~. ILIT11 o t1'l h ... 0\,<,11.)
O••,,·f sul"mur.· ""1'1' "il .If r.\·''''·1 'i~ill ,.111 'I' (liIJ" lI,r
1\:,-,<"/,"'14' 1,,/ hrn~if mlds <I" "''r'nI'',rilllill.(f/,''\I'' S. Sprl·.ld 1 cup of llie 1<111Iat o saun' OVO:T the
bo n om of a 'J by ]3-iu(h h.l J.. mS di~h, Sh111gk
2 globe eggp lants (2 pou nds), ,lIeed
Into Y. ·lneh·thlek rounds
Salt !jeJt J(adiar. !jjp : OVE N -FRY IN G
c up all' purpO" lIour Most recipe s l or eggplan t Parmes a.n call for the
Pep per
brl!aded eggplant slices to be pan -frie d belore
4 latgll eggs
being sauced and baked. The probl em 15 that
" eu ps plai n drie d bread erumbs shallow Irylng must b e done In batc hes and renders
("e page. lOO-lOI)
the eggplant soggy. e ..en If sa iled and pressed
l ou nces Parmenn cheese, grated
beforehand. For leu 51re n and less m en. oven-
( I V. cups)
frying the eggplan t Is the w ay to go. It can b e
6 tablespoons ..egeU,ble 011
cooked aU at once and. bec;,,"use we use only 6
" eups toma lo sauce, pureed smoolh
tablespoons of 011. the eggplant st ays light and crisp
B ounces mozzarella, shredded (2 cups)
without a hinl of greasl neu.
10 fresh basil leaves. lorn (opt ional)

THE AMERICA ' S TEST kI TCHE N FAMilY COOkBOOK

lulf of the eRll'I.LIlt ,lin'S owr till' 101lUto <;ltll"l',
DISlnblltl' I 1Il0n: {"UP of Ihe ,aun' owr the
"ltb1JI.IIlI ,lIld ~prlllldl' wnh IIlII of thl' mo~­
~ardl.l. SlIm~lc the relll.unmp; q;~.1)bnt III till'
dIsh .\IlU dot willi :lI1olh"r cup of till' sallel·.
le:lxin~ Ille IIIJ.Jomy of the e!;",.,1)\am l'xposed SO
thJI II \\111 n:nlJIII crisp. Spr1111.ll' wllh Yo cup oi
Ihl.' 1)~TllIl"S;ln ehel-<;(' .Ind the l\.·mail1lng 1 CUI'
11i0lUn:IlJ.
6 . Pbcl' the dIsh on till' lown-middk r.lc1. oflhl.'
OWII, Ih1.e ulllIl Ihe chel·)l· i.. bubbling and wdl
browlll-d. abom 15 IIIIIIUI.·... Spnllide tbl' basil
(if u~m~ o\'er th.· top ;w() cool for HI 1IlIiJUIl-<;
bl"fon' ~rvillg. P.lS! tIll' IX'"lIlalllln~ I cup IOmalO
~lUCl· ,md ~. Clip 1',l rlll.'~an ~epar.llcl)'.
ROA STED RATATOUILLE
S E~VE S 6 to 8
P~ E PTII'I E: 15 mm\jles
TOTA L TIM£: 1 hour 20 minutes (Includes 1 hour
roastIng tIme)
nus dislr (,/II III' St"rr't'll m II sir//' di,lr (nt/u" 1101 llr
""'III Iflll/lf'rdlllTl'). ,IS <I '~rI,/(i'lII JIM", (""1)"( willr
ri<l', ," <IS " $,111(/' fi" P,Ii/,' ,I( (IIr(/:CII. ·l1u·fnury.ll,lI\>r
l?rr.\IT"-I·r~('" ,.h, ... "il/,IS/N .1i!,)(.rlIWTr, dl/h"u.li!lr rt).""·
I,IT ,,/ir'f" ",I (.111 II(' ill/mUlI/I',I.
glo b . eg llp lllnl (1 pound ). pe e led
a nd cut Into Yo -I nc h cubes
2 m. d lum lucch lnl or summ. r sq uash
(1 po und ), c ut Inlo ~·I nc h c ub. s
red o nion, ha l.... d .nd sliced Y. Inch thick
(2 8-ounce) ca n dice d tomat Oits, d rained
with ~ c up lu le. rll" .... d
y. c up .. Ita· ...lrg ln 011 .... 011
5 ga tlle c lo... II, s lice d thin
t.lII poon mlnc. d fresh t hyme Or
Y. te ll spoon d rl. d
1 t.lII poon sa lt
~ telll poon p.ppe r
I V. tablespoons red win _ ... In. ga r
A(~\l<t Jll ov,'n r.1.·1. 10 til,· ,mddlc ~itlOIl
Jlld hl'at the Ovell W 375 degree~. COlllbllll'
the e~pl.llll. l'.ucduni. 0111011, WlIlJIOl"S wnh
I\.·servcd JUiCC. 011. ~Jrhc, Ih)"lne, $;lll. :lIld pepper
III J large bowl and nil>: well. Sp!"('"ad till' mixture
Into J ') by 13-mc h haklng dl)h. Roast unnl the
\'Cl;,·t;lbk·" ha\...· o;olielll'd and ;In: hrowm'd in
"I1Ot .. , about 1 hour. ~urrmg thorou~hly halfway
through Ihe coo1.mg 11111<'. Sprm1.k' With the
vUlepr IJI.:fon: ~e rvm~.
To Make Ahead
Th" didl t,l'leS 1)I,.'~t wll"11 pr,'p,ne,) and ~<·r\"<'d
on till' S.lllll' d ,I)'; ho\\'C\",:r. II ran Iw l"oo~l'd .lIId
kept III til., n:fngerJlor, \\upp,'d lightly !II pl,I)-
tiC wr:ap. ror up co 2 d.lr~. It"he:n or a))o\\ the
rJIJCOlll))e tu com.. 10 room tl'lIlp,·r.IIUn: b,'fon:
'>t"r\'IIl~.
g~ l:Ritdtcn. fiip: R O A S TI N G RATATOUtLlE
Mosl ratatou ille re c ipes ha ... e t wo th ing s In
common-great fla ... or and a heck of a lot of wo rk
(each ... egetab l. being Individually SIIu t6ed in a
skillet. then com b ined). We se t out to find a melhod
fo r ratatou ille thel wou ld produce maximum flavor
In a mlnlm\jm o f time, W. knew roastlnll all the
vegetables simultaneou sly, a lt hough unorthodo~ .
would save time. but how would we avoi d s oggy
eggplant and sq uash? A 37S·degree oven was th e
a nswe r. After an hou r In t he oven, the mois t ure
released by th e eggplant and sq uash h ad evaporated
and, lIS a re sult . the flavor o f the Vege tables had
been concen traled, The onion, garliC. and tomatoes
also c a ra melll.d nicely, lending a to!l st y background
flavo r. With t hyme for a n he rbal note and red wine
vi negar fo r a subtle tang , we had rala touille Ihat
wenl from cutting board t o tabl. ln just o ver an hou r
and requ ired lill Ie Mnd s-on a tt ention.
BRAISED FE N NEL WITH
WHITE WINE A ND
PARMESAN
S E~ V E S 4
TO TAL TII'I E: 40 mmutes
·/Jus Ilclie,,,"',' .Il,lIWrll .<id~· ,ll.lr 1.1)1,', /0,';1 11'1",,,
sl'rr,',J lI'ilh " SlIItlf/r If' tmloll)' }/,"\I("('II ttI,till «'"m'
SlIdl liS r" dSI r llirt'rIl ()( w,rl. Dr)' 1~'mlL'mll (IIlI Ill'
su ltS/IIII/I',1 fi" /ftr 1/'111".
2 t. nn. 1 bulbs ( 2 )4 pou nd s)
3 l abl " p oon s unu lt. d butter
Sai l and pe ppe r
J;I c up ..... h lta wIn.
y. c up g rated Pa rm.u n c h •• s.
1. r"'OllowlII~ Ihe photos 011 I'Jg" 1.34. dlSC,Ire!
tll<' f"lItll'1 51.'1115, tfllll dll' bulbs. nil <·.KIt III Il.Ilf
Il'lIb'1h\\ i5<,' frolll lOp 10 boUOlll. Jnd Ih<'11 .. IKc
l':lch IJ.llf 11110 lour wed!;~-<;. Melt till' butt,·r 1II J
12-lIIch ~klllet O\'Cr nwdlUlII h"JI. uy the rellild
III till' s1.tlkt. CUI-sldl.' down. Jnd ~I'rmlk h~lll)
\, 1111 salt and p~'pp.:r (the P,III will be aowded).
Add dlt."" Wlllt."". cowr, ;Illd <UlIlIler fo r 10 IlIIIlUt~....
2. Flip th~' wl""dg~'~ ~<l Ih.ll Ihe otlll'r o.:ut ,](\e is
facHlg down. ~lId COntl11lW to cook, ~·o\'l'IT'd.
urlU! Ihal Side IUrm ~oldell, lbolll It) mllll1tf;"~.
Uncover and contm\lf;" to (;ook Ihe ti.'llnd.ll1rn-
11lg a~ Ill"l',kd. Illllt! Jll ~i(k~ ,Irt' gold~'n. Jbolll
10 1l1l1l11tes longer. rramfe r Ihe fC ll llt"! 10 l <en'-
11lg pbll~'r (or lIIdl"lduJI rbl~"') Jnd <prink Ie
\\ ilh the l'arme.,lll.
PREPARI N G FEN N EL FOR BRA I SIN G
I. CUI olf the stems and lealhe'Y fronds TIw fronds can
be mH-.ced and "sed lor a garnIsh
3. Tr.,..., a VI''Y thin oI,C. from IIw baH Then. oIlce the bulb
,n llalf ktnglhw,.. from tOflIO bOUom
5. Cui each hall bulb InlO four wedges. makIng ourI' ea-ch
~e lUIS a PO<tlon 01 lhe core 10 hold II looether
THE AMERI CA'S TE ST KITCHEN FAMILY COOK BOO K
jut XitdiVI 5ip: SWEETEN BY BRAIS I NG
Braisi ng fennel In white w ine and b Ul ler mellows its
an ise flallo r and le a lles t he fennel melt ln!illy tender.
As the fennel coo ks, th e w ine red uces a wa y to
almost not hin!il, allowing the fennel to ca ramelize
to a !ilo lden b rown. The acidity o f t he re duced wine
cut s thro ugh t he richness of the butter, while a final
sprin kli ng o f Pa rmesan chee se adds c reamy te xtu re
and nutty flallor.
COLLARD GREENS WITH
BACON A ND ONION
SE RVES <I
P REP TIME: IS mInutes TOTAL TIME: SO mInutes
""/I'. 1I11"",nl. tor IUflUtl.il'!"rll.< (,11/ I,,· ;uil$lllulrol ./;"
IIII' «,I/,mi grrrus.
Salt
2 p o und s CO ll ard !il r.enl, wa shed, sta lks
di sca rded, a nd le .... es coa rse ly chopped
2 o unce' b acon (2 slices) , c ho p p e d fine
Veg e Ulbl e 011 ( if n . .d e d)
}S on io n, c hopped fine
2 ga rlic cloll es, min ce d
14 cu p fo w-sodlum c hic ke n bro t h
2 teaspOOns eld e r IIlne g a r
Peppe r
1. Unu!: :2 {lll.lrt~ WJt~'r aud I \Ii t~"l$POOllS "lit
10,1 i)Olllll a ia!,\:e pot. Sur III the C"o lbrd gr~'cn~
,utd (ook lI un! Wilted 3ud tender. about 1(I 111111-
1II~'~. I) rJlll till' ~rct'US IIl10 ,I coiln<lcr ;md rlll~l'
until cool. \Vorklllg wilh one handful JI J !$1m'.
SqU~'<"7l' any {'xces~ \\';l lcr from tht' gr~'~'n~.
2. Fry the b,l(un III a 12-mch <klHet OH'r
1Il"dUllll h,'at uI1111 CTlSp. .1bom B lllllllllt·S.
Tr.m~f~'r Ill<" bacol1 to a pap"r-Iowc!-hm'd pbt~·.
It'.I\"1111,: til<' r,lt bdltnd m till' pJn (yOIi should
hJ\'~' ,Ihollt 2 t,lblc~poou~: if not. ~u b~titlll" \'t"t,:-
t·t,II>I,' ml lor the ml~~m!; b;l(;on 1:11).
3. Add th~' 0111011 10 thc ,kiHei ,1IId n'wrn to
IIIt'dunn hcal uI1111 soli.el1cd. about 5 milllllt's.
Sur III the prlic ~lId cook until fr.tgram. about
30 ~'colld~. ~nr III till' squeezt"d i:TCt'ns. rOJn ll ~
tl WIll wlI h till' f,lI. Stir III till" broth, cowr. ;tnd
cook urllli tll~' g rt'~'n~ IN: hcalcd Ihn:lIlt,:h, ;lbout
2 11\1I1\l1~"' . Unco"cr ~nd $mn ner a~ I1t'cdt'd 1111111
tIll" h'lllid h.l~ Ihi(kened, ,lhoUl J l1Iil1l1 l "~. Off
Ihc hl·,I I. ~pTlllkl,' with til<" "mcgar ;tod C rt ~p
b'ICOIl.5<.':\'OI1 '\1lh "-lit and peppt'r to taste.
VAR I ATIO N :Jut :J(ilclien 1 ip: BRAI SI NG GREEN BE A N S
COLLARD GREE NS WI TH KIELBASA This recipe Is a deparlure from most green bean
Substitute 2 tabkspoom butter ~!ld ~ ounce, recipes. A slow braising process in/uses the beans
dICed k ielbaSl for till" b,lCon in ,tCP 2. with lIavor and leaves them meltingly tender.

SKILLET-BRAISED
SAUTEED MUSHROOMS
GREEN BEANS
SE R VES 4
WITH SHALLOT AND THYME
START TO FINISH : 30 mmutes Ii'lD SERves 4

Tills rffl/lr IIWI.-S 1!I'sl willi ddrl.-. slurd), gm'u I,,·,ms.

START TO FINISH : 25 m,nutes am
S""It"rd lII"slmlO'u;' <If!' (/ c/"ssi( ,1((""'I)JIIIIIIICIIII,' Slrd/.!.
2 tables poo ns olive 011 III/Ifli slml'pi".'>!, I,)(lk fl,r plump 1II11!lm~'!IIj lI'il" ""
shallot, minc;e d bruu;IIg (lr wrl"HI's.
pound g reen bea ns, e nds t rimmed
'/. cup low-sodi um chicke n broth ta blespoon unsalted butter
Yo teaspoon mi nced f.n h thyme tables poon u tra-vl rgln olive 011
Salt a nd pepper shallot, minced
1 y. pou nds wh ite o r cre mi nl mushrooms (or
H cat thl' Oil in a )2-;1Ich ~kiUCl OI'CT lIll'di u lll a co mb ina tion o f both ), ha lved If small,
h l'at IIllu! ~hill1nwr;ng.Add thc shallot and cook q uarte red If la rge
u lIlil goldl'n. about :; mimltc'.Add th<" bl'allS :md y, teaspoon minced fres h thy me
broth. Cowr. rl'duee the hl'at to low, and "rnlll ll'r, Sail a nd pepper
~Iirrillg occasionally. lll1til the bea n ~ a fe tendn
bill qill offl'r ~Olll(' rl',iqance to thl' bite. 15 to Mdt the blltter illl 12-illch nOll$tiL'k skilkt on'T
211 IIlIllUtcS. Sprillkk with dw thYlIll' .md Q'aSOll nll'dillll1-hi~h lIeK Add till' oil and the ,hallor
With s:Jlt and pepper 10 laSIC. lnd cook until the shallot is <oft, "bout 2 Illln-
ute~. Add the muliuoollis a nd rhyme and cook.
VAR IATI O NS stirriug occlsiomlly, II ntil the 1l1ll<hmoms havc
TOMATO-BRAISE D GREEN B EANS rt'll'ased thl'ir hqllid lild aT.' hghdy brO\\'Iwd,
WI TH BASI L abOUI 12 l11inu[l's. Sea,on with ,ah and p.'ppcr
SUbSt1tllll' 1 ,111:111 onion. ehoppl'd tllll', lor the to t,lSlC.
,halloc Aftl'r cooking thc onion (befoTl' addrng
till' bl'alls), add 2 IllinCl'd garlic cion's :utd cook VAR tATION
lInnl fragrant, abO llt JIl seconds. Substilllt<" :y. SAUTEED MUSHROOMS WI T H GARLI C
nip C 3 111ll'd diced tom,noe" for thl' broth :utd 1 A ND SAGE
tabll·'poon minced fn'dl ba,il for the thyme, Suilstiltl1c 4 minced g~rllc dovcs for the ,ha1101
Jlld kt thl' garlK cook in thl' butter and OrlllllX-
O RA NGE-BRAISED GREEN BEA NS WI T H tur" lImil fr.1gr.1l1t. "bout JO sccolld~. SlIhqitute 2
BUTTERED CASHEWS lea~pOOllS minccd fre~h sage for tfll' Ih)'IIll'.
L3dore eookmg til" green beans, to,lst Y.t Clip
lightly !.'lltl'd cas hew'>. chopped I111C, ll1(l !4
tl'J"poon T.'d pepper flake.; with :? I:Jbk~poon~
1Ill'It"d bulter in Ih e <kiHct II nt il !;oldt'lI, abOlll 5eJt :Kitcnell 5ip: C H UNKY M US H ROO M S
2 minutes. T rJ115ti.'r the Caslll'\\" 10 a slilall bowl This recipe use s both butter and oil. You need
,lItd ,<'I lside. Wip.' the "killl,t dean u,rng a wad bo th. The buller adds essential fl/ivor, wh il e the
of papcr tOwd, ,lIld procn'd wilh th.' rccip.', oil helps to keep the butter from burning. To avoid
.. ub,tlmllll~ Or:Il1);C Juice for tlll' cluckcll broth. dry, rubbery mu shrooms, we decided 10 halve (or
Sprinkll' the bl'ms with til<' buttl'n'd cJshew,
quarter) the mushrooms Inst e/ld of slicing them
beforl' sl'r\'ing. thin. The larger chunks of mushroom cooked
perfectly in 12 minules , leaving us with meaty,
substantial mushrooms that were nol the least
bit dry.

Veg e table s
 GLAZED PEARL ONIONS 5eJt :KiLcfalll ;jip: GIVE PEAS A CHANCE

SERV ES " Although we love fresh spring PI"S. here In the

TOTAL TIME : 3 5 minutes t est kitchen w e use f.ozen peas almost exc lu sively
bec(!Ouse they are e .. sy .. nd h .. ve .. consistent flavo r.
1),. 11M r/",U' rill: 01",)/1$ ixjm' lI1'd/IJ.~ {/'('/II /., I/l{' The peu c ..n be stored ( II well wr (!Opped) In the
shll,',. Prr./' 11')'111(', Sl{~". ,'f "fl;\.',Uh1 (.111 be $ullmIHrI,d freeze r ..Imost Indefinitely .. nd can be COOked
.{o,r tire r(lSI'm"ry. d irectly f .om their Irozen sta te. Adding two
tea spoons 01 sug .. ' to the skillet helps 10 highli ght
2 tablespoons unsalte d butter
their swee t . refre shing flavor.
1 pound f roun pea rl o nions
~ (UP low-sod ium chicken broth
" It.upoons light or dark brown J uga.
loS I . .spoon minced fre sh rosemary
s.rt lind pepper FAST BUTTERY PEAS
SERVES 4
1. Mdt tlit' bll!l~r III J 11-1I1<:h IIOIlSt lCk sktlkt START TO FI .. IS .. , 10 m,nutes mD
over medIUm Ill":lt, Add the OIHOI1~ .md cook
lIlIlIl h!;htly browned. about 10 I1IUIUl~·S. 1)', 11\/1 Ilrlllll tire IICoU h<:f,,,l' (lIMi",1l t/U'w It' rhr' j/'ullrr.

2. Sur 111 Ih(' broth. brown ~ug:lr, ,lIld m~l·I1l:lr)'. 2 t .. bl u p oon s unsa lte d bUller
Urlllg to J boil. R educe 10 J S1l11111er, cove r, sh .. llot, m inced
.lIId cook umj[ duo Olllons arc lender. :Iholll 11 t uspoon minced Iresh t hyme
mll1utc~. g .. rlic clov., minced
1 pound f rozen pen (l cups)
3. R l:l1Io\"(' the hd and rerurn to 1I boll. Cook 2 t uspOOnl lug• •
until the broth rl'duc('S to a glne. about 5 111111- S.tt . nd P4' PIMI
UIl'''. ~l'a~on wilh salt and pcpp ... r to lasl....
Mdtt!!e butter III l 12- 1I1ch nonstick ~k i1let owr
V iIo. RIAT IO N medlum- Iugh l1<'ll. Add th ... ~hl1l0t. thyme. a nd
BALSA MI C GLAZED O NI O N S garlic a nd ... ook IInnl softened. abou t 2 mll1uws.
Sub~tllllt ... Y, Il'l,poon Illmc... d frl'sh thYllll' fo r Sur III the pl'~ S ,md ~ u g3r. Cowr 311d roo k until
till' ro~ell\:lry and add 1 IJ bl ... ~poon bakU1 llc " ;11- the pl'as JR' he~tcd through, abO llt <4 1I1111l1tl'S.
... gar \0 Ill<' skIll ..., widl the broth III ~t..:p 2. S~'J~OIl with ~I lt and peppl'r to IJste .

V" RIATl O N5
it,l t X i/Cfalll :rip: USE FROZEN PEARL O NI ON S SAUTEE D BUTT ERY PEAS WIT H MINT
AND FETA CHEESE
We use frozen peart onions bec::.. u5e they com e
$ubsmu,... I IJbk~poon IIlll1 ct.'d fresh IImll for
.. Ire .. dy peeled, which c .. n be ..n Ins.. nely ted ious
till: IhYl11t' and spr ll1kk \\'lIh Yo c up crnmbl('d
t u k. The key to the se gl(!Ozed onions Is .. two· l old
f"m chn'''''' befort' Sl·r\,1I1g.
cooking m ethod. Fi rst , the o nion s ..re saut eed with
buller to give them (!O nicely browned e)lterlor. Then .
CRE A MY PEAS W ITH TARRAGON
broth Is .. dded and Ihe onions .. re simmered untlt
Sl1b~\I1l1tC I \;Ibll'~p(jotl 111IIlced fresh urr:1g01l
c omp letel y tender. A little brown sugar helps turn
for thl' thy me. After rooking the s hallot (bl'fore
th e b roth t o .. glue after simmering ... nd some fres h
adding; th ... p ....IS). ~m !/, cup he3v y Crc ~111 imo
m inced herbs (!Odd good flavor. A nonstiCk skille l
the ski llt.'t .ll1d \1I11l Ill'r unlll thic ken ... d, 300m 2
makes sure th .. t the th ick s(!Ou ce st icks to the on io n s.
I11IIlUIt:S.
IIOt th . p ..n.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

STUFFED BELL PEPPER S
SERVES <I
PREP TI ME : 10 mmuleS
TOTAL TIME : 1 hour 20 minutes (Includes 30 minutes
bakIng I,me)

I' 711'11 s/u'flP"~~ j.,r /Jrll lJf'l'prrs w m!lT. c/I/we tlwsr

I
will, /Jr.'1II1 /)'1$('5 1/1111 u,,11 <I/I,IU' tlu' /"'J!/X'rs It> SMml
ulm.~It' iu 1/"'1"'11 '"/ dim ,'u'u.

Sill!
4 re d , yellow, 0' orange b e ll peppe,s
(6 ounce. . . ~h), 1tS Inch tr Immed
off the lOP, stemmed , and seeded
101 cup long-g ra in white rice
2 tablesp oons olive all
onion, chopped lIne
% pound (85 p e rcent III") g ro und beef
3 garlic cloves, minc ed
(14.5-ounce) (;!In diced toma lo", drained
w ith Yo (UP JuIce rese rved
5 ounces Mon t erey Jack cheese, shredded
(1 Y. cups) Tt'.R bell pepperS-SlIlffed WIth corn and black beans
2 ta blespoons cho pped fresh p a r, le y .nd lopped WIth crushed 1000IIila chlp5-a. e II long WilY
PeplH"
f.om atele". food
Yo cup ketc hup

1. Bring 4 {Juans WJler Jnd I f;lbk'poon 5.11t to
.1 belli 111 a la rgo;': pot 0\1," 11I~h heal. Add {he bell
p~'ppcrs and cook un!)] they be~ul to ~often,
,lhoUl 3 minutes. It ,'mow Ihe J','ppel'S from the
Wlt,'f, lllowmg ~Il)' eX'l'~l II':1 t,'r to dr-ull Imck
into thl.' pm. Place the peppl.'~, clII-qde up, 0 11 J
p,lpl.'r-towt'l-lilll'd pl,ne.
2 , Ih'turn th" w;lter to ~ boll. Add till' net' and
cook IIl1n] {l'nder, about 13 1lI11IUt~. Dr-un thor-
ou~hl)' ,md transf.'r to l IlTg<' I)()\\ I.
3, Ml";\Il\\lult',lll'at tlw 011111 :I 12-11lch ~kllkt OVCf
LIll'<lL\lI n-lngh heJt ullul ShllmlleTln~ Add the
omOl1 ,md cook unnl sof!" Ill'd, .thoU( 5 minutl"'i.
~nr m tlll' ix't.f and cook. bre.lkmg II into small
PleCl'S, IImilno longt'r pLllk, aboUl 5 IllLl ILLtl"'i, Stir III
thl' g;IThc "ud cook until fra!{ram, ~bo\lt 3(J sccomis.
Tran'lfl'r t1w mixtun' 10 the' bowl with tIll' fin', Add
tht, tOr1lJUX"'i, I cup of thc chl'CSl.',aud pars!.." 10 till'
nce and lilT 10 combll1\', Sc:J..WII the nee lIuxture
wllh $;lIt and pcppo:r to t;.ISt,'. In J lot.-p.lr,lIe 00'.1'1,
combllw the kClChup aud l't"'it'I'\'(,d tOllutO JIIl,'e,
4 . Adjust.1Il OWIl rark to til\' Illlddk pO'lIioll :md
he,ll till' oveTl to 350 dl'f,:n'es, 1'1,11.',' the p'ppe~,
CUI-lId" Ill', in :I 'J by 'J-Illch b:lkLLlg di.h, D IVIde
tlll' fillmg CI'<'llly ,11110111' the p"pper', Spoon the
keu:hup IIlLXtuT,' OVl'r the tOp~ of th,' peppl'l''i.
thl'lL ~pnnkle thelll wllh till' fl'm,lIllIng Yo cup
cheese, Uakt' tllml th,' chl'cst, IS browllt'd ;lIld till'
fillmg is 11I'~led through, lbom 3() IllLrluteS,
IIARIATI ON
VEGE TARIAN STUFFED BELL PEPPERS
W ITH SPJCY CORN AND BLACK BEANS
0 111lt the beef. Add 3 rniuC('d ~Irhe dnl'C~.
1 cup fro~en rorn, I (15.5--oulICl') UII bl.l<k
lx'~ns, r111S<.'d, 2 IlIlTln'<l Chlpodl' c!n!t... , 1 nlllln'd
Jabpt'ilo chill', and 2 minced '\C.. ll IOII~ to the Sllikt
~flcr \(Iftt'mng th(' ollion III st"P 3. Cook IIIml
the corn ;md bt.'an~ arc w;mned through, .. bollt
5 tHllIUtl"", Combme the ix-:l1l IlllXlILrc \\ Jlh the
r;:OOkl'd ricl.', IOll1lto<'"'i, :md I CILP of the ,"hn''''',
,ub,uILJlmg cibll1l'O for the p,Il"'lr),. SLUtT ~nd ~'ook
Ihl' peppers a~ directed III \t('P 4, toppmg tll<'
pl'pper< wnh Ihe remaInIng Y. cup cheel!.' Jud
~ubmtlLling Y.i cup crush"" tortilla dlLpl lor tlw
kt, tchUIl-tolllato JIIICl' miXIIII'l:',
To Make Ahead
TIll' p·eppcrs un be S{lLlf,'d Jud Ilt'ld III the
rcfrigl'mtor, \\'rapl'~.'d lightly m plamc wrap,
for up 10 24 hours. Pull the P~.'PPl'l') Ollt of the
rcfrigeT,ltor I hom before ),011 dTC reddy to cook
thenl. iklorc piKing thl' swtT"d P<']lPt.'~ m Ihe
Ol'Cn, spoon till' ketchup IlItxtun' owr the lOp. of
the ),cppt.'r< aud sp rm klC' thclIl wn h til<' rcmJ1Il-
ILIg dlt','w, Uakt' 1111Iil tht, chl,t'Se' II browned Jud
lhc fillmg IS he,lIed throt lgh. :Ibolll 30 mLllUte\,

A shotl lime In lhoe mOCfOWllve /"Sl. melOns you only net!'(!
to bIIiIf Inn. POlllloes for
20 mInutes ,n tilt O\Ifn
TWICE-BAKED POTATOES
SERVES 8
PREP TIME : 10 minute~
TOTAL TIME : 1 hour 40 mInutes (Includes
45 mmutes bllkmg time)
011,,·. rlwrY!, SII(h iii Gnt),':n'./"IIIII"', (I'/fI,', (,III /Ij'
subjllllllrl/.r.,r ,11(' (/,,',Id,If.
4 medium ru ne t potllloe, (2 pounds),
scrubbed lind dried
4 ounces cheddllr cheese , shredded (1 cup)
~ eup sour c ream
~ c up butte rm ilk (see paS/e 491)
2 tllblespoo ns unsa lted butter, soltened
1 lCalilons, sliced th in
$lIlt and pepper
1. AdJu,t an OWIl rack to !l1l' Illlddll' PO"lIIOIl
and ho:at till' own to " 511 dl'gn·l~. I'ol..- a fe\\
holC' III t'leh I>OUW with the um~ of a lark .md
mICTO\\';l\'t' tht' potawt"'l on hIgh mllll , hglnly
soft to Ih(' tou.;h. (, to 12111111111<". lurmllg them
owr lulfw.IY through.
2. CU'\-'Iiil ly tr,lIls(er the POI,ltOl'\ to till' OWII ~ lId
cook din" l·tly 0 11 thl' hOI 0\1,'11 rJcl ulI\ll ~ ,kewo:r
THE A M UUCA' S TEST KITCHEN FAMilY COOK BOOK
ghdl'S e,lsll), through tilt' Ill"Sh, about 20Illimlll"i.
R emo\'t' thl' potatO.,-,'1 fmlll the on~ n and allo\\ 10
cool lor 10 UlIIUI\l"S. Redlin' ti1l' o\'cn tl'mpt'l'l-
lun' 10 }:;o dl-p:n:-l· ...
3 , Shee the pot,1I01.'~ 11\ hal(, Using a ~poon, ~oop
11K' tksh Olll of l'aeh POtllO half illlo a how!. k.I~-­
ing abo llt :1 JI.·mch· thiek ~h cll (St'\! tire photo 011
p.ISl' "2). Arr.ul).:l' tlw \hdl~ upright on ,I bak-
lIlg <he<'t .md rellirn tlwm to thl' oven, llah' till'
shell< Ilil til tll<-,), an' dry and ~hghdy errsp. ,Ibout
to mIllUlt'S, Me~llwhrl~', mash tho: potJto Ik"'lh
Ulml <lnOOlh. Sllr 11\ Ihl' chl'ckLr, sour eTt'lrll. 001-
I..-rrmlk, hUIIl'T. and <;(:~Ihons. s...ason wllh \lIt Jnd
pt'p)X"r to I.ISIt'.
4 , R l' m o\'c th(' <hdls from the OW II and IIKrt'olS{'
Il1l' tcmperature to 500 dl'grl'l'~' Carcfully J
SpOOIl Iho: l'0t.1tO IImaure 11110 th e she lb. Bah'
till' q u ffed pOI.l loes until t hcy ,Iro: SpOtty brown
and rnsp, aboU! 15 III11l1lll'S, A llow to cool (or
to minutes bl'fore <l'rnlll;.
To Make Ahead
TWIH'·baked pot,1I0l.'S e.tll bo: Sluffed, wr.lI'pl'd
tI~llIl)' III pbsllc \\ rap, and n:-fngcr:rted for up 10
2-1 hour; Ix'fon' cook mg. When you are ready to
~er\'l', l el tilt' IlOIJtOl'\ <11 at room temp.;r.tturc (or
I hour bt"fon: bakmg m J 5UO-de~rce o\'o:n.
VARIATIONS
TWICE-BAKED POTATOES WI TH BLUE
CHEESE AND THYME
Subs\ltutl' Yi cup CTumbled blue ehce<e (o r thl'
clwdd,lT and I tea<pooll mmecd frl'S h thyme for
till' KJlllol1 ~.
TWI CE-BAKED POTATOES W ITH
MONTEREY JACK AND PESTO
R l'duct, till' bUlle rr mlk 10 Yo .;up and omit the
bUller, S Ub'lllll l l' I cup shn:ddl'd M onterey j,ld,
ehel'sl' (or tht, cheddar :md ~ lI r Yo cup Pe<1O (pa.:e
IX I) into thl' filllll!; 111I)\llI r<' in Sll'P J.
fj(.11 Jlilclu:1I fjjp : KEEP ' EM C RISPY
When l e$llng Ihl$ recipe, we reall~ ed Ihal Ihe
potato shells were becoming soggy as they $at
on the counter waiting to be stuffed. By poppi ng
the shells back Into Ihe ove n w hile we prepered
the slulfin51, we were IIb]e to keep the pOll!lto
$helts ..... arm and crisp . Once Sluffed and cooked,
the tllSle'$ realty app.ecillted the textural cont ' lISt
between the creamy potato f lesh stuffing and Ihe
c risp y potato skin shell.
TWICE· BAKED POTATOES WIT H :Jut :Kit.cfw. :lip: USE YOUR MICROWAVE
CH IPOTLE C HILE AND ONION After ba king a sac k 01 potatoes (literally). we found
Whdl' !Ill' pOI;JIO<.~ bah'. nmk 1 onioll . chopped that mic rowaving the potatoes before placing them
finc. wIth :2 IJbll...,)()oll<; bu tler m a ~nl.lll ~kllkt In the oven produc.d the perfect baked potato.
owr Illl'chu1il 111.':11 umd <.Ofu,'ncd. about:; min- Ini tially. this ~ half-and-hlltf ~ method was conside red
utl'S. l' r(K'l'cd wtth the rc:CLpC fo r TwiC('- l1akcd con troversial h. r. in the test kltch.n, but the res ults
l'oIJloc~. OIlIlIlHL~ Iht· blLller and addmg :2 spoke for themsel ....s. Partllllly cookln~ the potatoes
I.Lbll""'IOOIl\ lumccd frt."\h cibntro. 1 I.Jb lcspooll In the mlcrowllve before tra nsle"ln~ them to a very
L11l11Ct·d d111)()t\c chIle. and Iht." S:luli·ed 0111011 10 hot ( 4 s0-d eg ree) o .... n resulted In POtlltoeS with
IIw fill11lg LIlIXIUTC.' III \tCP 3. fluffy flesh /II1d • c rispy crust In len tha n half the
time o f traditiona l b.klng methods. Although we
TWICE - BAKED POTATOES WITH SMOKED fo und that prlckln~ the sk in o f the pot.toes b e fore
SALMON AND CH I VES cooking had no effect o n the fllIVOr or texture 0 1
011111 the cheddar :md scallions. Stir -4 OUl1Cl'S the fin ished product, It was necessary to prevent th e
findy chopped , mokl·d ,1lmolL and 3 u ble- potll toes from spllllln~ In the mlcrowav •. On ce th e
~pOOIl\ 11lLnccd fnosh chive<; 11110 til{" fillmg mi x- potatoes lI , e cooked. be sur. to open them a s soon
tLlrL' In <;Il'P J. liS possible . The longer a POtlltO sits after being
removed from the oven, the mo re dense the flesh
b ecomes. Opening the p o tlltoes Immedia te ly allows
s team to escape, resu ltln~ In lin airy potato that will
30-MINUTE BAKED trap lind hold on to bits 0 1 buller.
POTATOES
SERVU 4
START TO F INISH : 30 minutes mD
, o,l( ,/,i$ f('CiILr, '<'11/,0 .f,lr ('1'1'111)' $.;-cil mSH' 1 IJtJ/,II~$ X MARKS THE S POT
!l'1I1i /irm. Itl/blnm, I,,·d ,/,0111. \ ;111 (,III $ulmiwlc J'LI'''''/
i!'II<1/;If'S ,IT f<1II1$ .f,IT Ilu' },O/d/'1f'5. If )'lIlt clOI/'1 Imlll
/01 11;;1' ,11.. Imrnlll\II'l', I'/,lft' ,11, 1""<lf1X'S cllm")' ,m
mullll, r,l(k '" ,I J50-dr.~m <1'1'11 ,md b,,/,o,
lilt· 1111111
mu/rr. 1,1'1 '111 I /WIIT ""d 1j III1I11W'S,

" m.d lum ru n.t pot.to.s (2 pounds),

scrubb.d a nd dried
Bull.r (for s.rvln~ )
Salt and Ptl pp.r (for stl rvln~)

1. AdJu~t .m 0\'.... 11 r:Iek 10 till' middle 1'IO,inOll

and h~'atIh .... OWl! to 450 dq;r'l'c~. Poke a f...." 1. UH the \Ines of a fOf~ 10 IN!lk. a don..:! X on th' lOP 01
holl's 111 ~.'Jch POI<lto with till' 11IIl'\ of a fork and NCh potalo
microw.lw thl' pOlatol'S 011 hIgh unn] , lightly
,ofi to the touc h. (, to 12 m illute" lunlill~ them
owr halfw,lY Ihrough.

2 , Ca r.... fully Ir;m,K'r till' potatoes to till' OWIl

.lIld cook dtrl'c t]y 011 t he hOI own rack umil
J sk\.'\wr ~ll(t et ea~L l y Ih roll ~h the flesh. abollt
:w mIl\Llte~.
3. lh'mow the potaux'~ fmln th(· OVl'll and.
followllll-: the photo. IlIJh' ~ dOllcd X 011 top
of colCh IlOt,IIO \\ IIh Ihe mil'S of J fork. I'n....s in
,II Ihl' l'nds of ..... Ieh IlOtJlO to p ush th .... Ill'Sh LIp 1, ~s.n.t II>e .nds 01 lhe POtato to OUlh 1M rtHh uP
Jnd OLII. Sl'rw 1l1111Il'dL:lld)' wllh Ihe bucIl'r. Solh. and 001 Bes.des .elNs.ng " . .m QI,IOCkly. thos method
.1I1d 1",'l'p. . r. helps to "IIP.ond hold on 10 bIts 01 bull..

To maklt gMlicky Ga,lo.:. Mashltd Potatoes. tOilst lots 01
unpHled garl..:: d(MU ,n a sk,llltt unt,1 soft. m,nce them.
and then st" them Into your mashltd pOtatoes
MASHED POTATOES
suvu 4
TOTAL TIME : 40 m,nutes
PREP TIME : 5 m'nutes
I~(l, Ihl's"' ''''IIII'$1 IIl1ls/,td I,,'MIII/'S, USt (/,(.1<IrI 11111/
,hI' /><1.\.) or 11<11,,,,, ,ict', jilll''/ 1/'''/' (/ U"" jim' disk.
2 pounds ,unitt potatoe. (4 medium).
p ee led , quarttrltd, and cut into l-inth
chunks
e tablespoons (I ,tick ) un sailltd bulle r,
melted
cup hall-and -halt, hot
Salt and pepplt.
1. Covcr the pot.1I0CS by 1 Ilic h of w;ucr ill ,t
hrgl' '~ucl'pa ll. Urtt1!; 10 J botl, thC Il n:duce to
a smtmer Jild coo k ulltll till' potaw..-s Jre It'lIdl'r
Jnd 1 fork call bl' ~II PPI'd e.l~ily imo the C<.''''CT.
2010 25 IlIl!1tut'~.
2, Dr,un Ihe pOlaloes 111 a coland..-r, tO~<Hlg 10
JI1)' I'XCl'S\ wat<.'r. \VipI' tlw 5,tuc<.' P,1Il dr),.
1'\.'1110\',,-
Add Ihl' IlOUIOI.'S ba('k 10 tilt' IlOl :lI1d lI1:llh 10 ~
lImlarm conSlstl'tlCy (or process through ,I food
111111 or nn'r h.lCk into tlw dr), pot).
THE AMERICA'S TEST KITCHEN FAMilY COOK BOOK
Old-Fashioned Food Mills
Get the Job Done
It might look a little $todgy and old,
fashioned, but the food mil. ou r
grandmothe~ used l or tht Thanksg iving
mashed potatoes Is slUl worth lIS w eight In
gold. Pa rt food p. ocessor and part sieve.
a food mill produces a fine puree while
separat ing Wil$le such as peels. seeds, and
cores from the flesh 01 the Irull or vegetable,
But, unlike a lood processor, a food mill does
not incorporate air Into the puree, I hereby
altering lis texture. The result Is a denser
puree thilt Is Ideal for lood s like mashed
potatoes. applesauce, or tomato sauce. The
good news about today" l ood mills Is that
they are cleverly desi gned to fit sn ugly over
a vessel thai catches th e pu ree. doing away
with the need to awkwardly hold t he mill In
p'ilce with one hand while simul taneously
c ranking with th e other. Food mill s also come
with an Old- fa sh i oned price tag-about SIS.
3 . Using d nl'xlble rubbt:r ~patub. fold m the
mt:lt<.'d butler un III Jllst mcorporated. Fold 111
Yo ('up of tht: half-;111d-hllf, addlllg till' r<.'num-
1I1~ ~ cup lS lIt,t:dl'd 10 adjust the consIStency.
SeJ~on wnh salt l nd pepper to t;lStl',
(SI'( To Make Ahead
Thl' pc.'t:lcd ami Cut potJtOl:S (;In be kept. su b-
ll1er~ed in \\-,II<'r, III the refrigcr.lIoT for up to
24 houl"\. Drain the pol.ltO<.''' befort' procet:dmg
wlIh Ih<.' reClpl'.
VAlUATIONS
GARLIC MASHED POTATOES
1i),ISlil(\! Ihc' .\!o1flic i~ l'$$t'llIi"/f,,, ml'ih"I'JIIg liS h<lrsh
.lJm~". A I\)lIllIjlll.~ WIIISI/,/II), /, /r;.!,.·.\!"rli( c/,w('s. 'IS riley
will,,,,, SI!fic'" m/",/III//"/)' dllri/\\! ")"ilm.~.
In J ,111:11J ~ktllL·t on'r the IOWl'st po,qbll'
hL,at, to.,'[ about 20 ,kill-on );arlic clows 1111111
~pOtl~' dark brown ,11Id ,lightly soft<.'Ill'd. lbotlt
22 mintlt<.'s. Ill'nnwe thl' pan from thL' hl',lI.
cowr. ~nd IL't 'tmd tll1ul till' 1;-1rh(' I~ completely
'oft.1/) 10 15 lIl!1l U le~. Ped :lI\d millec the ~rhc,
the'll , tiT n 11110 til<' »ot,1I0<.'s \\'nh the bUII<.'r 111
5t"!) 3. (If U\U1g a food nllil or IlOt,no ru,:er, you
(':1n )11l1pl )· pmce~ the ~ft l·1I1·d. p«<!'it'd clove,,>
whole-. alOll!; wnh thl' POtatOl.'S,)
SCALLION AND HORSERADISH MASHED
POTATOES
Fold Y. cup dr.lIIll'd, pn:p:m"d horS~"r.ldls h and
J mmcl'd scallions HUO the potllOt·~ wIth til t'
half-and-half in step 3.
SMOKY CHEDDAR AND GRAINY MUSTARD
MASHED POTATOES
Fold 2 tabl,:spoons wholc-!;r.lin ltlLlstJn:1 nnd I
(' up shr<·dded smoked cheddar mto the pOiatocs
wnh !Ill' half-nnd-half 1LI Ql'P 3_
BLUE CHEESE MASHED POTATOES
Fold I ("up crumbled bille chel~' mto the pOt;t-
IOl'S \\ IIh the half-and-hal f III ql'P 3.
5~t :KilcIren. :lip : ADD THE BUTTER FIR ST
Does it milner how we prepllre our potlltoes or
clln we just boil, add milk and butter, and muh?
A s It turM out, there Is a bit of sc ience behind the
simpli c ity 01 ma shed potlltoes. If the hllll·and-half is
sti •• ed Into the potatoes befo.e the butter, the water
In the half·and·half wo.ks wi th the stll.ch In the
POtiltoeS t o make them g ummy and heavy. When
the twlter is added l i rst , the fill coats the Slarch
m o lecules and prevent s them f.o m .eactlng w ith
the wll ter In the hall·IInd·half, maki ng lor smoother,
mo re v el vet y mashed po tat oe s.
ROASTED RED POTATOES
SEIIVES 4
PAEP TIHE : 5 m,nutes TOTAL TIHE : 50 m,nutes
If !lSUI.!! l"frySlII"IIIXlllltllN, (III 1/11'111 ill I",~f Ulslmd 'l
illl" 1I'I"~I!f'S ,md .flip 11'(,111 (1I /·sidr "1' dllrill,~ tI,r .fi,,,,1
/0 1U1l1U/('S '!.( n><mmJ,'.
2 pounds . ed potatoes (6 medium),
sc . ubbed and c ut In to % - Inch we dges
3 tablespoons olive 011
s",n and peppe.
1. AdJllst an oven r.lck to Ihl' Illldd ll' position
and ht'at Ihe own to -125 degrel"'. TO\s the
POlJtol'S wnh till' 011 lnd ~a<OI1 wil h salt and
}><:pl'('r. Arrang.' the pot.Jlo(''''' III l singlt' bYl'r
on .l rltllllled b.da ll ~ ~hl'l'I, wnlt on(' of the cOl
~Idl'<' r.1C'1T1g dO\, n. Cowr \\ 1Ih fOIl Jnd TOJst for
2() ItIL1lI1t<'S.
2, It elllow the foil an d l'011tlllUl' 10 roast lIIl1Ll
till" ~ide~ of the POlltOl"S louchmg th.' lUll are
crusty and holtkn, about 15 lI11l11ltl'$. Fli p Ihe
wcdgt'S owr usmS a ~I'atob, AlId comllltl l' to
roast IInl11 Ihl"}' ue ('fU~ty Jnd gokkn on both
~Ides, Jhollt 8 ImnUl."" long(' r.
V.o.A I.o.Tl O N S
ROASTED POTATOES W ITH GARLIC AND
ROSEMARY
D unng thl' fi nal 3 ml!1 UICS of rol~tmg, sprmklc
::!I,l ble~poons 11l1llccd fresh TOSCIlt.lry o\'Cr tll<'
pol.IIO<.'S. Following Ihe photo, mlsh 1 ).,~rhc
dovl." to a pasle wnh ~ t easpoon salt. then tO~~ II
wnh till" roa,lt'd polltOCS before ~'r\'Ulg,
ROASTED POTATOES WITH SHALLOT,
LEMON , AND THYME
Fo llowmg tht.' p hoto, mash 1 g.1rllc d O\'l' to ,I
pa~te \\ u h I' Icaspoon S,11t. M IS t~l,tlH'r the
g.lrlic p:" t". I millCl'd ~h:llloL y, Ic:t~polln grated
le m on :u,'q. I H.':tspoon frc<h kllloll JILIn'. and
1 Ica~poon mHlc('d fresh thYI11t'. To<~ wuh til<'
ro:med pOlatoes before ~l'r\'lIlg.
ROASTED POTATOES WITH FETA, OLIVES,
AND OREGANO
DU ri ng the IlnJI 3 11l11lUll'S of lUast11lg, ""Tinkle 1
t.Jbk spoon IIImct.'(1 m:sh on.:g:tno O\'t'r thc potaIOt'<;.
Follo\\'lIlg thl." photo. mash 1 ~rhc r10\~ 10 :1 pa,te
wn il J.{. tel'l'oOI1 <.:lIt. M i" IClb"Ctht'r the garhc paStl',
\/, cup cnllllbl('d fell chet."$C, 12 l'iUl'(\ :Lnd choppt."<i
Kal.IIlllt,1 01;\'(.... :md ! rnblrspooll fn..... h k'UlOIl 1Ul('l'.
Too With Ihe ro:tswd POOtOl'S before '<'T"lIIg.
MA S HING GARLIC TO A PA S TE
Mas"'''''' g¥\1(. to II paste un be helpful w".,. add<"", law
IIIIrhc to a d,s,", The /lavor of tile ga,l,c mellows 5vtK'an'
1,"lIy. lind '15 lute Clln be mo,e Hitly Ir>eO<llQraled
M'/'ICe tile gll'lIc lind lhen sP"nk~ II wllh a !)oneh of
Sltll Sc'aP'll the btacH of a chefs knote ac'oss lhe glthc.
mash,ng lhe gll,hc InlO the bolltd. Alter .. lew 5e.IIPM.
the go,he will tu,n Into II sticlty pa"l1
SCALLOPED POTATOES 5 eJt. :Ji.iJ.cfu.'1 5ip: SLICE PO TATOe S THIN

snvu 6 For a uniform texture and cooking time, It Is

PREP TI ME: 15 mInutes essentia l that the potatoes are thin ly and evenly
TOTAL TI ME: 1 hour (Includes 2S mmutes baktOg flod cut. One ellsy way to slice the potatoes is In • food
cooI,~ t,me) processor fitted with a s licing blade ( )o{i Inch). If
the potatoes a re too long to lit Into the feed tube,
Gnul"d Hm"f's,,,, rlr~'(')" (,11/ lit' $ubSIIIIII"d );,r III/'
halye them crosswise and pu t them in the feed tube
sll'fdd,'d dwtid,lr. c ut-side down . A mandoll ne o r V-slice r Is the other
al te rnat ive to s liting the pOlatocs by hand. Both
2 t ab lespoon s un salted butte , me lhods will give you evenly slked PO llltoeS.
o nion, c hopped l ine
labl tspoon m inced f resh th y me
Of 1 t. a spoon drie d
2 garli c doves, m inced
1\10 teaspoons sa lt
Testing: Sil ti ng Made e a s ier (and Che aper)
Yo te,up oon pepper W hat's chl'alJoCr than J food proct.""!o)or ;md fJ.stcr
2 ).1, pound s 'UUGI pOtat o.s (5 m ed i um) , (if 110( alo;o slurper) than a chefs klllfe? A lI1an-
pe.'ed and sliced ~ Inch th ick doln1<:. Tlll'St' hand-ope r.lll'd sliclIIg lIIac h 1l1l'~
c up IOW-li odlum c hl c.ke n bro th COIIIC 111 tWO b,lsle ~ryll'~-rh(' das"c ~[;Jmlc~i­
1 cup heavy c ream Sll'c1l11o(lci (~l~o know n as a Fn'neh lI undolme)
2 b lly'ell ves and ,( pb~IK model (oftl.' n c,llk'd a V-~Iin'r)-bllt
4 ounce, ch a dd" . che.st, shredd ed ( 1 cu p) at well O\'er SIO(J, till' ~tJ1IlI('s~-sl eel model J\J~I
dOl"SIl't ~l'l'lII worth tbe price. We ~lIhcn'd
1. A(bU~1 an Q\'l'n r:lck (0 IIll' middll' posmon ;md togetber a n\lmb~'r of plasue mandolinl" 10 ~e~'
lI"al Iho: o\'en 10425 dCgn:l'S. Melt dlt" bum'r 111 a how thl'ir p~'rfor1lJ~nce would stack up ;11 bl'l-
1.1'1.-... 1)\II(h ()\'C1l 0\\" IllCd,U,n-lllW1 heal.Add till" ter than om' lemh of Ih~' pnct· of their sl.imlt"Ss
OIllOU ,lII d (001. until soiil"ll'1l . "bout 5 IlImU !l"S. sleel s ib1in~. In Ihe l'nd. wllh the help of tl1l'
!'\nr 111 dll' Ihynll'. garlic. <;;lit. ;lIId PCPlwr and cook lIItcrchanj.:l·Jbll· Juhenm' and batollelt~' bladl"S,
unullr.l!l:rnm. about 3() sc(oT1d~. Add tho: 1'00.ill)(.'S, WI: we r~' .Ible to producl' It,wk"Ss ShCl'S of melon,
bmdl, cre~II1, and bay 1c,I\'es, Urmg thc nmaUTl' to c~rrol. Jnd POI:I( O. T he lwsl part wa, Ihal Ihc
~ ~nnnll'r. R cduce the hl'at to llll'daun-low, cowr, Ic J~ t e)(pclIsiw pl:!.;tic model. the P rog rc5sh-c
,md cook. qi rr ing occlsionally. mml the pnl ,U ~'~ Inte rn a ti o n a l M :lIldo l ine Multi - Sli ce r
,m: aimO'iI tcndc r. ahom IU mmutl.... (S6.<)9). Call1l' out 011 top, recl'ivmg 11Igh marh
for ~hcmg as well JS hJndle comfort. <;.;lfCIY. lnd
2. Dl<>C"ard thc bay It.""an.... Tr,mst~r Ihe nU)(tuTl' bladl' <h"rpr1l'~~.
10 an H_mch_\(juJre bakm~ dIsh Gl'mly prt...~
till' potJ.l~ 11110 ;1.11 e\"Cn bycr J.nd ~pr111]"ll' tlll'
l"hed(iJ.r O\'l"r till' wp. U;']"l' until thl' cn'am b
bubblmj,: Mound Ihe edgl'S lnd the lOp IS ~'Oldl'l1
hlOwn. 151O::!O lllmlltl'S. Ll·t cool for 10 11l1l11Hl'S
lx-fon: \cT\"11Ig.

To Make Ahead
Once till" ~callo)lcd pOt:ltOl'~ h:l\"(" bCl'1l Iran~­
fl'rred 10 Ihe bakmg dbh :l nd prcs~ed Imo an
l'\'CII layer III ~Ier 2. d1l'Y can he wrapPl'd 111
p1.NIC wnp Jnd rcfngeratl'd for up 10 24 hOll~.
Wlll'l1 n'ady to bake, add the chct,~C, eOWT with
fOIl, and bake III a 4IKl-dl' p'cc oven 1111t11 the
111lXlUn' i~ hot and bubbling, ~bout 45 IIImutl....
Ill'IlIO\'C the 1()l1 Jnd cook unnl the ehl·debT
beg111~ to brown. about 3() IIIl11l11l', lol1gl'r. Ll'l
cool for 10 nU11I11CS before ~er\'111t::.

T HE A M ER tCA ' S TES T KI T CH EN FAM I LY COOKBOOK

.'ie>! J(ild u:1I 5ip: PI CK ING YOUR POTATO
Allhough potatoes come in many colors, shapes. and
sizes, we found that the most crucial characte ristic
for roasted potatoes was texture, High-starch/low-
molstur. potatoes, such as russets, didn't brown
well and cook.d up mealy, Medlum'starch/aU,
purpose potatoes. such as Yukon golds, browned
nicely but we re too dry, Low·starchjhigh·molsture
potal08S. such as Red Bliss, offered a crisp yet
delicate crust and a moist, dense Interior. Once we
IdentIfied our potato, we turned to the cooking
method. Many recipes call for the potatoes to be
partially boiled before beIng roasted. Although Ihis
technique worked well, it was tedious. Sea rching for
a belief way, we covered the potatoes wi th foil for
the lirst 20 minutes of cooking so thai they wouid
steam in their o wn moisture. This tec hnique allowed
u s to approximate the tu ture of a partially boiled
p otato wllhout ever heating the s tove. From he re,
we removed t he foil and roasted the pota toes until
they became c ruSly and golden on the outside '!Ind
creamy on the Interior.

OVEN FRIES
3 , Rl'1Il0W the fo. l ,mel (OnlIllU,' 10 bakl' Ulm l
SERVES 4
T OT.... L TI ME : 1 hour
Ihe ~ides of tho..' l}()t,lIo...... tourhlll),\ Ihl' p.1II J.TC
PR EP TI I'I E: 5 mmutes
CfUSty and ),\oldcn. 15 10:!O rmnutl", !Ut<lll ll)!: Ih~
(·sc <I IIc,II'y"lmy "",,"cil h"k,,,.!! SI'((1 ."'f l/iis bJkmg <hect J.ficr HI IIlIllUll').
rm'/If' 1>«,III.<r Ihr i/llfUU' "(011 ,if r/,,. OI't"II ""'Y (lUlU'
II.ehw't"I.!l/1l /,<IIIS 1,1 1I~"/l .,\',msl/(k I",kil~!! 1',1111 II WI.- 4 , U<m~ J me lal ~I'Jl11b, I.(:f.lpl' to lOO)l'n Ihc
.err," 1I~r/, Ill1s rrtiJIf'. Dol 11M IIsr ,,/il'i' ,,,/Ii(rr; II Inll 1}()[JlOe\ from till' IlJ.Il, thcll !lIp cad. \\"l'dg~ O\'~r
,"'i'm,IId", tlI( .I',IlW ..( tlrr /JI,I/,I/,If'S. (kcql1ll),\ tIll' I>OIJlot'\ i ll l )11l~1l' b\"l'r). COIIIIIIUl'
IU b~kc uIIIII lill' ff.l'S :1f,' )!:oldl'lI ,md cnsp on
1 la rge ru ne t p o tatoes ( 10 o unc es e a ch>, bolh ).Ul·S, 10 10 15 mlllutl'~ 101l);l'I', rot.lIl11~ Ihc
peeled a nd c ui lengthw ise Inlo 10 to pan 35 nn',k-d If till' frll'S ~Il.' broWIUII),\ 1111"Wllly.
12 eve nly size d we dg es Tr.III~fl·r t ho: fril'"< 10 .1 1':lpo:r-lOwd-llIll'd pl.ill' 10
5 ta blesp oons ve gelabl e 0 11 dr.uII and \C~)on w ll h ~II ,Ill.! pcppl'r 10 t ,l~t l'.
Sail a nd pe ppe r

1, A (~u~t ,Ill 0\'1.'11 T.l c k to thl' 101w<t po<i lion al1 d
l1(' ~t
till' O\'l'l1 to 475 dCb rcl'~' Plan' tlw pOlat Ol'"<
111 a l.H~C bowl. l'over with hot la p wall'" 3 l1 d
allow 10 <o.l k for 1{J mimll l'"<. Whill' Ihl' POl~ I O('"<
,lfl' <o:lkul),\, CO:1\ a hl'~Vy-d lll)' rr m mnl ba k ing
shl.'ct «co..' nott' abow) with -I tablespoons of thl'
0 .1. Sp Tl nkl~ Ihc b;l km l; shcc l l've nl), with ~;. tC;.-
~poon of <alt ,md V. It'a~pOon pepper,
2 . Dram thc pOtalOtOS, ~prcad Ihcill 0111 ov~r papc:r
100\ch, :l.IId pal thcm dry Ihoron ~,.J,Iy. To<s the
.inl',l pOIJtOtOS wuh tilt' rclll.J1I1I1l1; 1 u bkospoon
OIl. Arrall~~ the 1}()1:J10l'"<, elil-mll' dOl\'ll, III 3 ~rn­
~" bwr O\'\.'r Ihl' prepared baklllg sheet. CO\'C r till'
slll'et t"I~h t ly wllh fOi l J.lld b;lkc for 5 I11l11l11l'<;.
:)eJt X d cl1a l a ip: SOA KIN G OVEN FAlE S
When developing the recipe for Oven Fries, we
looked to French fries for inspiration. The best
French fries are bl,,"ched (In 011 or waler) prior 10
being fried. The blanching process not only dlsrupls
Ihe slan:h molecules InsIde the potIItO (encouraging
" "ufly In\erlor). It IIlso washes away some of the
slarch on the outside 0'
Ihe polalo (polventing a
lealhery e~lerlor), Expanding on this technique.
we Iried soaking the cut potatoes In water before
popping them in Ihe oven. To our surprise, the oven
fries prepared In this rnanl'Klr cooked up just like
French fries-crispy on Ihe outside arlCl creamy on
the Inside.
 St.'t OW, l bowL presslIlg to t.'xtr.l.CI as lIIuch liqUId
as p<mlbll', and ({'(("rV\.' the draLned liqUid. Ll' l
till' dr.llned potJto liqUid (It uTltil a duck \\'hlll.'
slJrr h '>Cttles to the bottom, about 2 mLml/l....
Pour off thl' liquid. helllg carcful 10 leave only
thl' stJrc h 111 thl' bowl.

2 . \Vlmk Ihe cgg. «;alhons, p:I"ley, mall'O lIIt.'a!.

~~1t. :md pepll\'r mtu the st:Lrch. A<ld the grated
POt.i1(l(.'S amI omon and lOSS until cOl11bmed.

3. Hcal the 011 III ,I 12·mcb ~kllIct o\'er I11cdLLIlU-

high hl'a t unlll dummermj.!:. Scoop V. nip of tIll'
potllO nllxtl1n: 1I1t0 your hands, squeezl' Olll an"
exct~S liq UId, then CJn:full y add II to till' hOi pan.
I>R~ thl' lIIixture illlo a \oS-lIlch-lh lck di sk. using
the hJCk of a spoon. I tl'pe~lI wilh the n:maming
pOtJtol~ Ul1l1] tilt' p.m I~ full (abo ut 5 panc.l kc.-s
will fit .1/ a li me), Cook tlt l' pancakt-s IIntil wcll
browned .md cri,p on both sides. :lho\lt J lIl in-
U1l'S pe r sidl'. Tra nsfe r the cooked pln<::akl'S to .1
paper-Iowd-hned pl.lte to drain. R<'"Pl'JI with thl'
rt'1II3111mg pot.lto nllxlUrc.

What ...... yOU tOP them ...,th. Ike ... POI"\O panukM ..,e
""n"., To Make Ahead
Cooh-d potalO I'J.nc;lkes can lx- cookd all{1
held al room tl'mperature for up [0 4 hou", or
wrapped WIth pbsuc wrap alld frozen for III' to
1 1II0mh (wrap md,vidll.llly 10 kCl'p them fmm
POTATO PANC A KE S ~lJc k lllg IOgetlwr). R ellelt III a 375-degrl'c ovc n
MAKES "bout 1<1 (3',nch) pancakes 011 heatl'd bakmg ~hl'\~ts \lUll] CTISP :Ll ld hul. 1() to

PREP TIME: 10 minutes TOTAL TIME: 45 mlnUles 10 I1II11\1te\, fhpp m!; them owr h.M;'vJ}' Ihrou~h.

\i&,m .C,,/d 1'.1I,,/jJo('S ( dl/ bl' mlWllul('li jil' Ih(' m$$/·IS.

'Ii/II cI' timor mmlblt'd saillm' fr,ld,','/) rilll IH' SIII'SI;'
,./ltd fi" lire m<lf~" 111(,,11. HIIlIto p.mr.lkrs (akol /.II/..,{,S)
<I,e tr.lI/m"'IIIII), srll'('d U'itlt "1'1I/rS<lllrr <11111 SillI' trr,lm.
~r )\111 Ilk.> )"'11' PO'<lfil/loIllf<lkN I"I'"~~ h"" /t"Mlitt
:Je. .t JOk/If:" aip: SAVE THE POTATO STARCH
Jiwsllrc/ 1"'11(.&('$ VII " j"tkmg sllrtl !II " 200.dl)!rrr Pot"to p"ncakes lire a laloved dish at many /I table.
",'('1/ 1111111- l/tt rrll"wml.~ Ix'I,I/,,,'S l/fl' "tlll,C (,~'kl·ll. and , lIS our research turned UP. almost everyone
has a favorite recipe. What se ts our recipe apollrt
2 pounds rUlSet potatoes (" medium), from most o th ers is Ihal we use the natural starch
pooled from the polaloes (Instead of flour or corn starCh)
onion, pee red and h" lvod a s a binder In Ihese pancakes. When draining the
IlIrgll e gg shredded potatoes. we sel up a bowl underneollth
" scallions, mlncod the st rainer to catc h the potalo liquid. Afler II few
] Illbie spoons minced ',esh parsley minutes. we pour off Ihe milky liquid to reveal the
2 lables poons mat zo meal thick while potllto s tllrch al the bottom. The potlllO
. \oS le",poens sail starch helps bind the shredded potato and onion
Yo lellspoon pepper without the bland glulne u o f other starches.
1 cup vegetllble 011

1. Craw the POl.ltot'S and onion ill ~ food pro-

<'t'sso r Iiued \\ltl1 tht.' ~hrt.'ddlllg disk (or owr
Ihe brlte holes of a box brater). Let the gr~lcd
pot.ltoe( ,md omoll drain il\ :1 fim'-mesh ~Irallll'r

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

SPINACH WITH GARLIC
AND LEMON
SERVES 4
ST.... RT TO FIN ISH : 20 minutes IZm
U'III'i' SOIll(' U'dlrt (1i,,<~jll.1! /0 IiiI' sl'il1<1cil leiwE's 1<'
I,fi,) m«'Hr'(~'> SII'<l1II !I'llI'll «l()/':ill,\!. 'lil~l p/JIwds I!(
Jlm-/i-a! spimlch (,,""HI J /Jill/cirrs) N lilra (6,ol!llcr)
I,,(~_' ""b), !pilwe/I (SCI' r/./, l'ilordS dll I',(~t' 65) (,11/ be
511i1slilllll'll (,.,r '/Ii' (uriy.II'<if slIilwclt. For ('xlld-lemolt)'
spi/writ. mid M /fllSl")'>" ,\!r,J(ed h'IIWII US! 10 lire P'"
witi, tiw.I:".Ii(.
:5 tilblespoons ut ra-vi . gin olive all
2 (10-ounce) bag s c url y-leaf spinach ,
stemmed, washed, and lightl y dried
2 g.ulic c loves, minced
Sail
Fresh lemon juice
,. Hl"nl I t:lbl~spoollof til<' oil ill a J.lI"gc Dutch
o\'en O\\'r high heat unci] shim!11ering. Add the
~pl11.lch in handfills. ~rirring and tossmg (;)(h
11;1]](1(111 10 wilt slightly beron' addint! !I,l' IK'XI.
Comillul' to cook ;tlld Slir lImi! tl l<' ~pin.lch i~ uni-
tarm!), wilted 31ld glo,;~y. 30 ~econds to 1 ]11lnUI<'.
Tr.Ul,;fer til<' spin~ch (0 a cohnder s<"1 over a bowl
(or in the sink). Squeez<' til<' spinach 1x'[w<'<'11
10Ilb'S. or pn."s$ using the back of a hrg<." <I'oon. to
r<'ka,l" any exrra liquid.
2. Wip<" the Dlilch own dry with papcr tow-
l'k Relllrn thc POt to llledium heaL add til<'
remaining 2 t;tblc<poo!lS oil and 11ll" !;3rhc and
cook until lragr.nu. about 15 secollds. Add till"
~quel"zcd spinach and tosS 10 (;oat with tl1l' garlic
aud Oil. Off til<' IIl':1.t,Se;l50n wnh S.1it and lcillon
jilin' 10 13Ste.
To Make Ahead
T Il<' <pinKh can b<' prl'pan'd through ~Iep I and
pKked illlo a cont"linc r bl'I\\'eel1 hYl'rs of d"lmp
paper towcis for up to I day ill adV:lI1ce. 1'0
tini<h, proCl'<'d with step 2.
VAR IATIO N S
SPINACH WIT H SHALLOTS AND
GOAT CHEESE
Subslltut<· 2 thinly sliced shallots for thl" ga rlic.
Cook thl" sh~llo[s ill the oilllnli 1 <oftl'ned, .Ibo\lt
2 millllte~. T()';s tilt" cooh'd <pinach wilh Yo cup
crumbled goal chn"s<' bl'fon: sl'rvlIlg.
SPINACH WITH BACON AND BALSA MIC
VINEGAR
O m it the lemon juice. Cook -4 slin's findy
choppcd bacon in till' DUlch oven OVl"r medium
hea t umil crisp" abOIll 8 minutes. Transfer
the crisp bacoll to a p~Jler-lowd-llI1l"d plall'.
Sllbs[illlle I tablespoon oflhe rcllde rcd bacon f.1!
for the oil in sw p I. Sprinkle tile spinach with I
tabkspoon balsamic vim"gar bl'forc ~cr\,1I1g.
CREAMED SPINACH
SERVES 4
STA RT TO F1NIStt : 25 minutes rz:JIi
[.....·,11'1' SI"ur U~lIrr cJiu,~iIlJ! '" rhe SJlilladl 1r,1I~'S M hdJl
!'u«)lIrd,l?r Slrmu who'll «wkillg.1il'O I/<Jlllld, of.flrrt-I!'I!{
stlillilell (11&<1111 J blllldws) aU! be suflS/illlled .(<If lilt'
mr/),-I(,!f Spill<lch, bill i/o 110/ lI$t' Irab), SpilldCIi bcwllse
il is milch liI!1 drli(,lIr.
lable spoon olive oU
2 (IO-ounce) bag s cu rly-lea ' spinach,
stemmed, washed , and lightly dried
2 tablespoons unsalted bUller
2 shallots, minced
Sai l
2 gar lic cloves, minced
Pinch nutmeg
2 ta blespoons all-pu rp ose flour
~ c up heavy cream
~ cup grated Parmesan cheese
1. H <.'al the oil in a brg<' Dutch oven ov~'r high
he31 until <hinlllu:ring.Add till' ~pinach in hand-
fuls, ~t irrillg ~nd tossing: ('Jch handli.11 10 wilt
slightly befort" adding rl1l" Ill"XI . Comilllil" 10
cook and <Iir untillht" "pin3ch is uni forml), wilil'd
,me! glos,y. 311 seconds w I minuIe. TT:lnsfcr 11K'
<pmach 10 3 cobllder selover J bowl (or ill Ih<"
'Ink). Squeeze the ~pinach bel>\'Cen ton!."l. or
pre"< u~ing the back of a largl" '1'0011. [(J rdc3~~"
any l"Xtr.J liquid.
2. \Vip." tht" Dutch o"ell dry with pap~"r towel<.
Add the bUlla to tbl' POt and lH("it owr IlIl"diulII
twa!. Add tilt" shallots ;tnd Y. tl"aspoon salt ami
cook umil ilK' shallots an: softel1l'd ..lbout 2
llIinllles. Stir in tht" garlic and mltlllcg and cook
unn! fr.ll:;r:ml. about 30 sl'conds. Snr 111 the flour
10 co~t Ihe \"egctabk~. \Vhisk in Ihe cream and
sim mt"r for 3 minutes. Off th<' he31. add tl1l"
~IUCe7.ed <plllach. :lI1d <cir to com eWllly \\li th
Ihe sauce. Sea~on wilh salt 10 t.1SI<'. Sprmklt" with
the Parmesan bcfor<" 't"rvillg.
Vegetable s
 C om blile !Ill' ,Wee! pOIJtot'S, bu tte r, CTCJIll, ~ug;lr,
s:lh, alld pcpp.' r III a brg<' .saucep:lll. Cowr ;l1Id
cook on'r low h.'at. mrnng occasionally, urlril
the POlllot'S fall ,l Jl,m when poked wnh a fork,
3boU{ ~(J mmu t e~. Ill'movc till' p:m fro m the
lll':u alld ma<h till' pOI~IO<'S w1Ih J 1'01310 mad,,:,
umil <mouth.

VA~IATrON S

MAPLE-O RANGE MASHED SWEET

POTATOES
Sur :! t,lblL"ipoons lII~pl(' syrup 3nd Y: tea~l'0on
gT:m'd Or.Ul!-'l' z<"it Imo Ihe mashed poWIOl'lo WIth
lilt' p<1)lx:r.

GARLIC-SCENTED MASHED SWEET

POTATOE S WITH COCO NUT MILK AND
CI L ANTRO
Sub,tilLlte Y: cup (OC011l1t mr!k (o r !Ill' huu~ r
:md ~ rc;Jlll. Add Y. t<' a~pooll n:d pCPIJl'r fla ke,
and I lll i l1c~d garlic dove to the ~~LlCl'pall with
the ~weel pO t ~to~~. Su r I tablespoon 11I11lccd
"or the best ' ' ...0<, bt~lIse .wee! potatoes in buller and (r\'sh cil.mtro Ill\() tht' mls hcd pota to<'~ With Ih\,
c .... m belOle mashing them peplK'r,

To Make Ahead
MASHED SWEET POTATOES TIl<' mashed 5WC~1 pOlatoes can be rdrl~\'r.ucd
SERVES 4 for up 10 2~ hour.. R c!1<'J.t m J liddl"d pOI \\ IIh
P~EP TII'IE : 5 minutes TOTAL TIME : 50 mInutes 2 t;;Lhlespoo ll ~ Iwavy cn'alll o r W;II<', o\'c r low
11<',11. ~tirr11l": ofi<'Il, IlIml w;lr111ed through.
n,is rrd!,f ((III Iw <'(bit)' dvubfcd, willI 1((\' Wm'isi"!ls:
l'Sf (I /"~/' /)UU/' ,l/~'II 1/1111 d,>lIbir tlif (",,j..jl(~ 11 1//<',
Testing : Potato Mas her s
2 pounds sweet potatoes (3 mediu m), For hOIll<'-~tyle ~pud~ III :1 hllTry. WI,' <,<eh<,,,
peeled , quartered lengthwise, an d ,lIced f:mry g:Idgt'b Jlld !lIrn 10 a IfJditiOllJ1. h,u ld- hdd
Yo Inch thick potJto ll J.Lslwr. I hl~' CUllll' III [WO ca m ps-wln'-
" tablespoons (JI> stick) unsalte d butter, cut lOtlped llIad1<'1"i \\,1Ih a llb"l:lg prt.~e r or d isk
Into " p ieces uudl<'T'S w\th a Il\'rfor.lted round ph te. Ah hou).\h
2 tablespoon s heavy cream dl)()\\ grc~S\.' " til<' lIIa1l1 mashing (aclOr, wc
1 teaspoon sugar fOllnd th,lI without .'Xcl'puon disk mashcl"i wen'
).1: teaspoon salt pr<'f~rred for lchL!.'vIlIg :1 fast and c\'<.'n 11I:I~h.
Pinch pepper Our (WOrtlc is the Profi Plus Masher (SI5.'J'»,
w ho~\' c0 l1 1furt3ble gnp, 'illull ho lt'S, and ov;tl-
<hap~ d m,l<h ill~ phtl.' tt1 rll ~ d 0111 mas hed pOtJIO~~
tj~ l 3{itcFtell :iip : DON ' T BOIL AWAY FLAVOR
",,,h , "';"""''''' of ''''''I" " ' /
When developing this recipe, we Initially used
our t,ad,t lonal mashed potato recipe as a guide,
Unfortunately, every time we boiled the sweet
potatoes In water before mashIng them they taUed
!oo bland, In an attempt to preserve liS much of
the sweet pot lito flavor as possible, we decided 10
braise them over low heat In a combina tion of butler
and heavy cream, Prepared In th is way, we didn't
boll away any of their flavor, and we could even
mash the potatoes righ t in the plln.

THE AMERICA' S rEST KITCHEN FAl'lilY COOKBOOK

CANDIED SWEET POTATO VA RIA TIO N

CA SS EROLE CANDIED SWEET POTATO CASSEROLE

WITH TOASTED MARSHMALLOW TOPPING
SEqvU 10 to 12
SUbslllllll' .. cups mlill l1Ia~h 11ull ow~ for tbt,
PAIEP TIME: 15 minutes
pi.'can IOpp11lg. Bake until tilt" 11ur-;bnullow, are
TOTAL TIME: 1 hour 40 mInutes
cn , p l nd goldcll, about 5 IlIlIlUll'\.
F,,, <I " " ' " II//(,IIS(' IIIolll5s(,1 .//,II\'T. 11M' d,nk b"'lIlI
JU.~,,, ill ,,/,1((, "r liglll Im'I'" SII,Ii,If.
To Make Ahead
SWEET POTATOES Follow the n'"(:lpe through Sh'P 2. It,'fngl'r.lI" thl'
8 tablespOOns (1 slick) unsalted butler, cut \\\'eel pol.110 mixture III ~ h'l-O(" 11I1.·I'O\\"3Vl'-\;tl<,
Inlo I-Inch chunks oowl, uglu1r wrapiX,d with ph'lIc \\ rap, for up to
5 pound s swe.t potato.s (7 medium), 24 hour<;, \Vhen ready to bah... poh' 'iC\'l:r.11 \"i.'111
p.,led and cut Into I-Inch chunks hok'S III Ihl' plaSIlC wr.tp cowrlllg tilt' pot,IIO<.'S
1 cup packed IIghl brown l ugar and nucrow:tw 0 11 Il1N!tull1- Itlgh power Ulltil hot.
Y.i cup Wille. J 10 5 1I I11 II11l'"\. COUtllllll' 10 :L\'iC mbll' and b.th'
I V. IIIU pOOos Sil il tilt' caN'roll' as d irected 111 slep" J and ...
)Ij leaspoon pepper

TOPPING
2 c;ups pecan. SAUTEED CHERR Y
Yo cup packed Ught brown SUfi",l . TOMATOES
1 e"g wi'll", lightly b •• t,n
SERVES 4
~ t . . spOOn salt
SU., RT TO F'NISN : 10 minutes rzDJ
Pinch uyenne pepper
Pinch cumll.. rf tht' flll',r/, "'IIJ.lhli'$ <Ill" '"$111.'(1<11/), .'IIW/. )~ ." 11/,,),
rmm I,' rrllutr <I, orun II'r $'~11"r. 8m'l' Ih" j mC)' s;Jr
1. For till" ~WCl·t pOllloc:S: Mdt the butler 111 J '/;lh tn/It J!nlll'd firll ," (/II(l:rn ,., ''II ;/1 "In, ,1.< II ''''''u
br~c I)\ltch 0\1:11 OVI,: ' !IlCdl\Ltll~hlgh h.';\I. Add $<1/,,,1. .-1 o..",lml<l,wII '!f rrd 011111 )\./1"111 rhf'l'l")' ,,'m,I/('N
the ~WC"'I I>OUIO<.'5. bl"O\\1l SI1gJ.T. \\~Itcr. salt. ,md ,1I<,kt'S ,/,,$ fII' t'illl.'ri!llly <111',)(/11'1' $"It' rhsll. Po·,,, "'11101-
J><'pper. (j r11l~ 10 <I SIll11lll"T. then (0\"(", and !"I:due... 1(It'S (,,,, I>t' s"f,SIrIU/rd .f;,r Ihl' r/rClT)' ItlI'I,/I,>(So
th., heal co IIWdIUlll- lo\\. Cook. often. ~tlrnllf:
tlilul the ~w.:.:t potato<"~ are t.:nd~'r
(J panng lablespoon .. tra-vlrgl n olive 011
klllfl' c m Ix: ~hpp('d uno lnd out of th~' Cent l'r " cups (2 pints) cherry tomatoes, halved
"nh vcrr htde n,.. ~ist~IICl'),"5!O 60 II1lmUt~. 2 leupoons SUfiUI,
1 lIa,lIc clove, min ced
2. \Vh,' n lli., sw.'c t pot,ltoc~ :Ire t.:mil-f. n:mO"l' 2 tablespoons minced f,esh bull
till' hd ,lIld brill!,: th.: ~J Ll Cl' !O ,I r:tpld Sillllll('T Sail and peppe r
owr lIIedlllm- hlgh h':,II. C OIII III UC to ~illlllleT
lllmi till: brown ~lIl-\ar IIlIX l ure ha' n'duCl'd to a I-k at till· 011 III :1 12- III C' h ,bllet OWT ll1l'dllllll-
j.:lne, ,Ibolll H UlIl1Il t.:,. high hl' at ullIil almosl ~ntokmg.A c1d Ihl' 10111:110<."'.
111<"11 ~p r il1 k k th l'lll with thl' "lI~L r. Cook for 1
3, Fo r till" toppmg: M l' allw hlk-. III1X togl'lher m irmlt". 1Qj;$lIlg frcqUl' 1II1y, Sur III till' g;lrlic ,\lid
:111 the ll1).:rcdll'l1I~ for till' 10pPII1g 111 ,I !1Ied1U111 cook IInnl fr:lgr:lnt, ~bollt 15 ....coLLds. Off the
bowl. heat. ~dd Ihc bJ~il :md "'lit ,md Pl'PPl·T to t,I~I\'.

4 , AdJuq all o\'cn rJ ck to till" 11u ddle pOSItion ~Ild VARIATI O N

hl'at the own !O 450 dCgrc,'"\. I'o ur the potato
mixture 11110 J 'J br 13-incb baking dl~h . Spn'ad
Iht, IOPl'mg o\'c r till: pot,lIOC". lhh' 1111111 tht'
I,,'\·all\ are toa~l cd ,lIId Crt , p, HI to 15 IlIIllutl"S.
SAUTEED CHERRY TOMATOES WITH
CAPERS AND ANCHOVIES
TllNr .I frtll/ITr.IIIt',III -JlI"'· ""II,I/(If'S 'Ill' t'Slltri.,Ii), .l~wl
lnih slmrr!lisl, ." ml SII"/'11ff..
Add 2 rtll'l'd llld IIIl1lcC'd anchovy fillcts to
lit., , klllet wnh the O il ,IUd cook ul1nl Ihl·\ arc
~llzJm~. Add 2 I.lbll'~poor" dr~Hll·d CJpt,;" 10
the sktlkt \\ lIh th e IOII1JIO<.". SUbSlIIllIl' 2 lablc-
' poons rmn ced fre~1t par-;I.,y for tit., hl~il.
STUFFED TOMATOES 3, I'll Ihl' inSide of cach tomato dry wilh paper
SER V ES 6 100wh. Arrangl' !Ill' tomalOt"S, CUl-~idl' up, on J t)
PREP T I M ! : 10 minutes by 13-mch bakin!; dl~h lilll'd with fod . Brush lill'
TOTAL TIME : 1 hour IS minutes (includes 1 hOOT salting CII! l"<lb'\."S of thl' tOIU;.tOt"S wi lh 1 more tJbkspoon
CIne! t»klng time)
of the oil. Mound about V. cup of tbe breadcrumb
1I11XIUfl" IIlto ('a(h lom,no. D rizzll' th e n:m:mlln).:
1II"'ili SI,m'-IItJII,~I!I Im'lI(/mmlbs J'" II"s T(-ripr--Ilrrl r 2. IJblespoon, oil OI"(:T the top" of the tom,IIOl"S.
(trw I(,X/llre wakes til(' sll!lfill.~ IIr)' ami grill)'_ [.\'/r,,- 13.lkc umd Ib.: lOpS an: l-:o ldcll brown and CriSp.
1'i1)!11I .,Iin' (Iii is ""r lim elwin' (.)r ~11'!l1 /louw 1Il'N', aboul 2n 11111l1lll'S. Scrw while hOI ,
trl;'I,'".~11 n:-.!u/." olil';' ',,,1 {.III IK j·lIlls;"rm-,i.
VARIATION
6 lar"., firm, tlpe l om"to. . (8 OUile., e ach) STUFFED TOMATOES WITH PECORINO
S.lt ROMANO, OREGANO. AND OLIVES
1 sllcn hIgh-quality white sClndwlc:h bread SU~l1IlHe Y, (UP gr.ucd Peconuo ROlilano (or
~ cup grated Parmesan ch •••• cmmbl('d li:ll) C hl'l~ for th.: I'JI"llll-s;Jll. and 2
~ cup mi nced fresh basH lablt..... poons Imllced fn'Sh oreg:mo for thl' baSIl.
Yo c up extra-virgin olive 011 Add 12 plUl'd and r hoPPl'd black oliw, 10 !Ill'
2 garlic cloves, minced bn'adc rum b IIl1 xt ure III ~tt'p 2.
Pepper
To Make Ahead
1. Fol1owlIl£ Ill<:' pho!O~. ~lIrl: otT \{, Illl'h of til<' Till' brc:ldrrul11h l11ixlllfl: Cdll bt.' nuck· up to 2-1
~tl:m eud of c;u:h tom:no and rcrnU\"l" dlC l'On: ;md hom, III :Id"~nce, Pull Illl' bn:adcrul1lb lllL;>;tllfl"
\Cc<k '\prmkl<' till' IIlSJ(il' of <'lrh 101lIato \\ 1111 Y. OUI of the fl"fri~l'rator 31) minut~ befort' corm);
tCl)poon q lt. Pllce u~idc down on ~\'cr-JI laycl'l ,Illd dr~inltlg tlw tomJlOt.'S. I n(~.l~' till' baklLl);
of paper IOwds lnd lei dr-un for Jl) 111111111 ..... ume for the \l ufTl'd (omarCX,'S by 5 to III mmUl~"".

2. Mc;umh,le, l(ljUSI an O\ .... n rad, [0 IIll' Ullp.,:r-

IIl1lldll' )>osnion and twal 1I11' O\"t'n 10 375 deg~~"S,
I'ul ll' Ihe bR'ad in a food pron",o;or 10 eoar\l"
crumb" aboll! 6 pul,cs. Spn:"d the bl"l':ldcrumbs
over ,I nmllwd baking ~hee t ,l1Id hake uutll
dry ,Itld h!:hdy golden, ,Ibo ut 10 IlllllLnl" . l o ss
logl,ther tilt" dnl'd bR'a(krulllbs, l'amll~J1l, b;l~il. I
1.lhk'poon of rhe oil. lnd thl' garbe. Sc,,,"on 11'llb
'-lIt Jud peppt.'T 10 !;i'll'.
!Je"t $ ;uliclI Sip: PREP THE TOMATOES
Salling the Inside of the tomatoes and illilowin'il
them to drillin milly s eem like an extraneous s tep. bul
Irust us-It Islhe only WillY 10 keep Ihe lomaloes firm
and Ihe s luffing palalillble, If the tomilltoes lire not
siIIl led, they will releillSe their Juices during cooking,
yielding watery tomatoe s and a soggy fillin'il.

P R EPAR ING T H E TO MAT O E S

I. Us,nl»" shafP ~",fe. cut oIt the tOP l. Us,ng fingers (or .. PII"ng
yOU' J. Sp.,nlde the ,ns,de of the cored
~ ,neh of tile stem .,nd of the tomatO ~n,f.J. and d,scard the cor.
f ltMOVe t~toes w,tl> sail the<1 ,rwer\ t !'le
and .ny s.ed. of th., tomato tomatoes to dra,n bele<e stullill9

THE AMERICA ' S TEST KITCHEN FAMilY COOKBOOK

SAUTEED SUMMER SQUASH PROVENCAL-STYLE SUMMER
SERV ES 4 10 6
SQUASH CASSEROLE
START TO FINISH : 25 minutes IDD SERVE S 6 to 8
PREP TIME : 15 mllluies
I)" /,,<,k f"r mcdiuI/I-si::rd ;:ucc/d"j '" SIlr/Jl II I', SII""sil TOTAL TIME : 1 hour IS m,nutes (,ncludes 4S minutes
11<"1', 1!t';'1U~r lit.' sm,ll/u Iii,' SI/IIIISh, III( Ji1l'f'T lilt'
baking lime)
1111mb". (~r suds.
I [';·Ii/..'f IlIfjlmwmul n,lor$",his drsh w/rt'lr IIImll' wi,h
1 tablespoons extra-virgin olive olt ,/ rcomMII,lIi(l1l ojsllmml" sf/rlll~lr 111111 ::-uccirilli: IhlU't'lw.
small onion , chopped line illllSIN jrm tiS ,1~ood lI'irf'1I mlldl' ollly II M, ,'lIr.or Ii,.' MII('~
1 medium zucchini or summer squash
(1 1) pound s), end s removed, halved 3 tablespoons ntra-virgin olive 011
lengthwise , and sliced crosswise me dium red onion , halved and silced th in
y.Inch Ihl e k Pinch red pep per I lake s
2 garlic cloves, minced SIIjt
2 tablespoons minced fresh parsley, basil, 4 garlic cloves , minced
minI, tarragon, or chives Y2 cup white wine
Salt and pepper Y2 cup low·sodlum chicken broth
teaspoon minced Iresh thyme o r
1. Heal tl1l' oi l in ~ 12-inch ~bl1ct ow, lllcdiu1l1- Yo teaspoon dried
Iligh 11l'm umil shimmcrltl);. Add the o mon and Pepper
cook u ntil bq':1I1nin!! to soften. 3b Olit 3 11llllutCS. 2 medium summer squa sh (1 pound) , ends
Add till' Zlicchilli or summer sqlla~h J lld rook removed and Sliced Yo Inch thi c k
ulllil spony brown :lIld tl'lldn. :tholll 8 lI1imHl's. 2 med ium zucchini (1 pound), e nd s
removed and slice d It. Inch thi Ck
2. Clc:IT the (<:11Il'r of Ill<' p:m and add the t:prhc
Cook. lll~~hing tl1l' g.lrlic into till: pan wi th the 1. A(lju~t .111 oven r:lek to Ihe middk position and
b.Kk of a ~r:lt\!b. IIl11il fragranl. about 15 ~econd~. heat thl" o\'ell to -100 dCgrcl"S. I-leat 2 tabkspoon<
Sur ilK' garlIC into tlw sqll ash. Sur in Ihe p~rsley of tlll" 011 in ;\ 12-m<.'h <bllet owr medlll1n-hl"h
~11d ~.1II and pepper 10 laSle. Ill'al IImil shlmllleflllg. Add the 0I1io11. Pl'ppl"r
thkl-"S. and Yz I'":tspoon SolI!. Cook ullIillhe onion
VAR IATIO N is well browned around Ih," edges. abOlll 1() 1111l1-
SAUTEED SUMMER SQUASH WI TH LEMON Ules, Spread Ihe OlllOllS ewnly o'"<,'r the hOIlOl11
AND MINT 0(;1 I) by 13-inch b:lking di~h.
Sllb~t1 tl1 te 1 table~poon ]J1111(ed fn:sh Illill1. 1
t:lbk'spoon rrl~h kmoll Ju iet'..1Ilt! I {~'a,pooll 2. Add the remallllng t:lbk~poon otl :tnd Ihe
graled lemon ze~t for Ihe parsley. garlic to till" skillet and cook over medlUlll he,n
IImil fr:lgram, aboUl 3\J seeond<. SilT in till' \I lIle.
bro t h. and thyme.scr:tpmg Ihe bouom ofl hc pan
5eJt J(ilclu!II 5ip : USE A BIG SK I L L ET 10 loosen ;lIlY browllcd bits. Sea<on \\'nh -.all and
P('PP(T 10 1;'[<1(' and set .mdc.
Zucc hini and ye ll ow squash are among Ihe mos t
ab un dant su mmertlme vege tables. Un fo rt una t el y,
thei r high moisture cont en t can prove problematic.
3. Shingle [he toq llJ5h and l'!llechini Over tlK' 01110n.
We cou nte r any possi b ilit y o f sog gy squash by
Pour the broth Illlx[Ure <.'vcnly OVl.'T the 101'. IS,1h'
coo king II In a large skillet set over me dlum· h lgh llntil lhc squash has softl"ncd .llld IS ju<t bq!;lllnm~
to brown. about -15 nllllutcs.
hea t . The wide su rface area o f th e sk ill et ena bl ed us
to coo k 1 Y2 p o und s of squas h u ntil gold en b ro w n,
VA R IAT IO N
w h ile m ed ium-high heat en sured Ihal any residual
SUMMER SQUASH CASSEROLE WITH
liqui d wou ld evaporate q uickl y.
FETA, LEMON , AND OREGANO
Subsd lUlc I tl"aspoon m lllcl'd fn.'$h Ofl'gallO and
1 Il'aspoon gr:ll~·d lemon zest for llit" thynll" m
Step 2. Sprinklt" Y, cup ('Tllmbkd K"ta chel"l' OVl"r
Ihe sqlla~h before b:tkmg III Stl'P 3.

ROASTED WINTER SQUASH
SERYES <I
PIIEP TI ME: 5 minutes T OTAL T'ME : 5S minutes
'111105 rmpr 01" lit II~I</c IIUlt ,.raIl1I. 1~d1rml/~ lilli/mill',
k"/ltv/~l, <If d..1i(m,/ St/II,I.,II. nit' n>",(m~ Imk" u;/1 JUry
rlrl't'IIIIII!1f "" 4
till' kiml squllsh )'IIU liSt'. St"fI rlw(I.!I/!!!
{"r rim/( IU'1J ,,{I," )0 IItUlJllf",
:2 tablespoons olive 011
:2 pounds winter squuh (1 medium o.
:2 I ma ll ), halved 'eng thwl.e lind s •• d ed
Sillt an d p e ppe,
1. AdJu~t ,III O\~'n rack to till' lowcr-nuddll' POSI_
nOll Jud hl·~t the: own to 400 (kgn't.'S. LIIIC: a
rlmlHed bJkmg sheet wnh a]ullImu lIl foil. Ilrush
tIl\' OIl owr the fo il and tht., nit si(k-s of till' ,<[uash.
I'b('c Ill!: " ILI,lSh, c\lI-sidt, down, 011 tht.' filii. RO,lst
uu ul .' ~ kcwt:T IIIscrtcd 111[0 the S<ll... ~h llll'l'CS 110
1'l.'SI~tJIKt." 40 to 50 millll!l'~.
5vt $ilclictl !jip: ROAST ON FOIL
In add it ion 10 making cleanup II breeze, ro.sting the
squash cut-side down on a foil-lined baking sheet
helped to ca,amellze the flesh of the squash. Make
sure that you cook the squash untltlt Is lIery tender; It
is o ne o f the few lIegetllbles whose texture Improves
as It cooks. If glazing the squash, IUp the squash cu t-
s ide up Just a s soon as It has cooked through . Brush
glaze onto the cut sid es of the squash and drizzle
some ut ra glaze Into the cavity,
THE " MER ICA ' S T EST K IT CHE N F"MILY COOK BO OK
2 . R emov(· Ihe 'qu;.J.sh from the oven and turn
nec{""Ss;Jry, CUI hrge pL~'C(",; III half
CUI-Sldl' up. I f
10 yidd four pLeCl~, Season Ihe squJsh with s:tlt
3ml pL.'pper 10 taste.
VARI ATI O NS
ROASTED WINTER SQUASH WITH BROWN
BUTTER ANO SAGE
W !WIl tht, ~'l lI 'ISh I~ llmOSI dOlle, mell (, ubk-
spoom 1I1lsaited butle r 111 a small Skllkl o\'er
mt'dllllll bt'JI.Ad d 6 co;mely chopped frt~h ~age
leJ.v{""S and cook u ntil the but tt'r is golden brown
and the s:tgt' is CriSp. ;.J.h<)u1 5 nnfULlt'S. POllr Ihe
S.lgt' burtt'f over tilt' )(111;1.511 jll~1 before S\.'T\'mg.
ROASTED W INTER SQUA SH WITH
SOY-MAPLE GLAZE
Sub,li!ull' wgctablc Oil fo r Ihe o hn' od. Stir
logetlwf 3 1.l hle~poo n5 m apl\.' syr up, 2 l:chlt'-
spoons ,oy '.Il!!:e. ,lI1d Y. Il'3spoon I;fa lcd gmgt'r.
Fiw m UlU!e' before Ihe ~(p l 3Sh LS fil1l~ht.'d cook-
ing. flip II clll-side lip lnd brush wnh Ih,' ~oy_
llIaple gbze. Ill'wm the 'qu.lSh to tht' o\"en and
coo k tl1ml tlw m:cple rmxtun' hl.'~ins to C:tr.IIIll'i-
I~e. :Jbou! 5 1II111111l'S longer.
Keeping Si de Dishes Warm
Mak. Us. of Your Slow Cooker or Fondu. Pot
Mashed potatoes •• e m to cool off faster than
a nyth ing .Is. you .erv • . Simply Itanster th e
po tatoe s to a s low coo ker set to low; lIdjust
the con siste ncy with hot c r.am or milk as
needed befo,. ser... lng,
Keep MUCes and gravy hot by transtemng
th em to 1I fondue pot set to low. Oth. r creamy
dishes you u n keep hot us ing this m.tl>od
Include cr.lIme d onions, candied s weet pota-
toes, a nd mKa ronlllnd <;heese.
Us. Kltch.n "ppltan<;• • to You, AdvantlJlle
if you, cooktop h al lin oven Io<:ated lust und er-
n.ath, th. oven'l .... ntl ar. typically Io<:ated
just behind the back burne rs. You <;an make
use of the hOI .Ir comIng out of the o .... n .... nt
to wa,m up HIVi ng d ishes lind dinner plat••
by stacking them on top 01 one of th e ba<:k
bYrners. Mak. IU ' . the bYmer ilsell is cold and
clean and that th . stack 01 p lates is stabl•.
Pr.warmlng s.rvl ng dlshe. elln k •• p Ildes
warm fo r an .xtra 10 to 20 minutes. Brie fly
h.at your e mpty le . ... lng d is hes In a warm
oven, the microwave, or even the rin se/dry
cyc l. o l th. dishwashe r.
RICE, GRAINS,
AND BEANS

.......
 RICE , GRAINS , AND BEANS

RICE AND GRAINS BEANS, LENTILS, AND TOFU

Easy Rice Pilaf 151 Barbecued Baked Beans 166
with Currants and Cashews 151 Boston Baked Beans 168

Indian-Spiced Rice Pilaf with New Orleans-Style Red Beans 169

Dates and Parsley 151
Refried Beans · 169
Wild Rice Pilaf 153
Hoppin' John 170
Creamy Rice Cassero le 154
Cuban Black Beans 170
Mexican Rice 155
Sicilian-Style Beans and
Risotto 156 Greens 171
Asparagus Risotto with Lemon Spanish-Style Braised Lent ils with
and Mint 156 Sausage 172

Mushroom Risotto 156 with Sausage and Chard 172

Garlic Risotto 157 Indian-Spiced Red Lentils 173
Saffron Risotto 157 Fried Tofu Fingers · 173
Baked Risotto 157 Stir-Fried Curried Tofu with
Coconut Sauce 174
with Butternut Squash, Sage,
and Almonds 157

Crispy Risotto Cakes · 158

Creamy Polenta with Butter
and Parmesan 159

with Roasted Tomatoes and

Fresh Mozzarella 160
Old-Fashioned Stovetop
Grits · 160
Cheesy Baked Grits 161
with Sausage and Bell
Pepper 161
Aromatic Curried Couscous · 164
Couscous with Lemon and
Herbs 164
Quinoa Pilaf with Apples and
Pecans 164
Creamy Orzo 165
with Peas and Parmesan 165
with Fennel, Orange, and
Olives 165
Hearty Bu lgur Pilaf 165

• Signifies FAST
EASY RICE PILAF VA lU ATIONS
RICE PILAF WI TH CURRANTS AND
SERV ES 4
CASHEWS
PREP TI M E: 5 mInutes
Add 2 Illlllced g:lrlic dOl't...., Y, teaspoon mrml"flC,
TOTAl TlI"IE ' 40 minutes (Includes lO mlnUle5
and It. teJspooll Cll1113mOn widl till' nce 111 .. tep I.
SImmering and standIng I,me)
At the end of step 2,spri l1 kk It. cup CII.nlllS ow.
lJ.lSIlIIlII, jlls/IIim'. "r'lcx,m,t; rlr,' (1111 ,if u41irlr Irm~' the cooked TlCl' . Sur It. cup mastt'd, 1I1I<;t!tt'd, and
,I fn~~ r,"J1, lJIf!ly dra " r.I) (1111 Ill' wlmi/IIll'd j;.r (II(' cmrs,'ly chopped cashews in to till' rice bdorc
'"ug-glllill riCf', Olil~' oil (,w "Is<> 51"'1(/ ill .f,,, rhf <ea .. onlUg \\fuh sal t !lnd pepper 111 step 3.
imllrr. "nlis (a;/H' (,/II I'f' dl'IIb/I'd /" j"CrI~' " ffllwd:
.f.1wIi/<)IIS/Y. !lw AAlkJII.~ lim" 1'('11101111$ 1/,(' $,11111', INDIAN -SPIC ED RICE PILAF W ITH DATES
AND PARSLEY
1 tllbles poons unull e d butte t Add 2 lllllla'd g;trhc dows, 1 I<';aspoom gr,lIed
)Ii onion , minced (J.1, c up) glll!,;<'r. ~ teaspoon Clll llllllon, and ~ te;aspoon
Sal t canlJrnorn with till' rice III swp I. Add Yo cup
l J.S eupslong-g r;lI ln white tice , rinse d and chopped d;at<'S and 1 tabk"Spoon~ Illlllced rn."Sh
drained (see th e p ho to) p~r .. lcy {() the cooked ru.:c b<,rorc <cJ.St)lUng II"lIh
2 )1.i cups wat er S;11t ~nd pepper III ~tc p 3.
Pe pper

1. Mdt the buucr 111 :1 bl):~' SJucepan o\"er PERFECT PI L A F

Illl'JIU11lhea t . Add Ih ... 0 111011 and 1 Il'a SpOOll ....lt
lnd cook IInnl sor(cll('d. :lh()111 5 IlI IIllHl"S. Stir III
tb l' dr:lilwd ricc. SaUlt' 1111111 [Ill' Cdgl'" of the nn'
b.:gm 10 {Urn lr.lIlslucl'm. abom 3 I1IIIIUI<....

2 . ~tlr III th ... water and bnn~ 10 l bOll. CO\'l:r and

rt.'dun' the heat to 10\\. Cook unlil the rice IS ten-
d.'r ,md th., liquid lS Jb"orIX'd. about 17 rninUil"S.

3, Tnmsfer the pot to J cold bll rner o r triVCI !lnd

k'{ the rin' <t~nd for 10 mil1l1re~. Fluf}' tlK" rice
wllh a fork. S",lSon II III! >alt ,\lid p<'ppl."r 10 last{'.

:iv' J(ild"Wf 5ip: RIN SI N G AND TO ASTI NG

We discovered seve ral keys to making a good rice
pilaf. First , rin sing the rice to remove ucess starch
resutted in r ice with distinct grains Ihat did nol
ctump tOgether. Second, to,,"51lng the grains greatly
enhanced the flavor of the pllllf by bringing out the
sublle nUl!lnen of the rice. Our tast discovery, whi ch
goes against everylhlng prin t ed on bags and boxe s
of supe rmarkel rice, was 10 decrease the amount of
water from the standa.d ,"lio o f 1 part rice to 2 ~rts
weter, By using less wllter. we ended up with a rice
pilll' {hilt was perfectly lender. Incredibly ftuffy, and
not at all w/lterlogged. mushy, or sticky.

Ri c .. , Gralnl , and a.anl

 COOKING RICE 101

Til" dun IX'low col1t~m~ all )'OU Ill'l'd to know aOOm b;mc Tlee cooke ry. We 'w hsted IWO si mpl e IIlclhod~
Ill'rt.": one for ,h," SIOWIOP ,ll1d one for till" micl"O\\';Iw. Sirumcrmg ric,' on Ih(' SIO\'Crop is ,'asy. While some
lI~y argue 11 d()(.'<;n', produn' the Ix'St TIC,", W(' Ihmk It is a gn'at (311d foolprool) m('lhod when yOIl want
nn' 10 round OUI ;) meal or fill ~ burrito. The Ix.." fhmg about slIIlIncrmg fin' 011 the SIO'o'CWP is thll rnlSIIlg:
:U1d melsurmg lrell', e\'e1l Ill'o.-ssary.And \\'l" know \\ hat YOII'n: d llnkmg: Cooking nce III the Ilncl'O\\·.Iv....?
Well, after we worked on ufoI' l\\lnlo: III Iht' ICSt kndll"ll. wc can hOlll"sdy Q)' Ihlt the micfOw;m: not only
works, bUill works rt."llly wdl.Thc Ix.." dung about cooking nc,' III Ihe mic1'O\\';l,...· IS th:n rOil C:l1I cook
11 nght III the serving bowl! All n:CJIK"" nllke ellou1!h 10 scr.'l' .... If you wam to lIilkc nce for l nowd.
liSt' [hl' ~lo\'\.'lOp nll"dlOd ;and douhl~ Ihl' ~mouTII of nc~ (Iherc."s 110 ne~d 10 ldd 1II0rc Wlu' r or Ull), \''/1'
don'l I"l.'COlllll1l'II(1 cooklll£ more thJIl 1 cup oftic~ III thl' minow;)w.

SIO\'e lOp D irec t io n s: IJnng [h~ Wlte r 10 :1 boilm J brge ulIn·p:.lII. Stir III the ri cc and 2V. tClSI'OOIlS
~ah ,lIld return 10 a boil. R educe 10 ;1 SUlllner llld cook IIIml dw tlce I~ (l'nder. following the tnn('~ "IWII
111 the d Ur{. Dr-un thl' nCl' through a fim'-lIll",h ~trainl't.

Mi c rowave D irec ti o ns : RlIlse the rin' ill :1 Ii m'-ll1e~h ,trallll't ulltillhe W.UI'r milS cle:lf. <':ombllw dIe
w:ner. rice, ! t,lbll';;POOIi OIl, :md Yo te.l~poon '\.111 ill ,I large 111icrol\·JI·e-~Jfc bowl ;lIl d COWt tI):hdy WIth
pbmc wr.tp. MlCfOWJI·e th c rice 011 high tllm! till' \\-;Jtl'r hq.pm 10 boil. 5 to 10 1l11I1ute~. Redu n' the
111lcrowaw hl'at 10 IIll'dlUm (50 pcrcent powcr) and I"Olltinlle to coo\.. \lIlllllhl' ricl' I~ Jll~t t<'nder, folloll'-
Illg the lim l'~ gl\"l'1I III the charI. Rl'lllo\"I' the rice from th~ microw:!\"<' and fluff with :1 fork . R e-cover
with plastic wrap. pokc ~C\'~ral 1'l'1l! h oll'~ 111 Ihe piNK wrap with !lK' lip of a p:lfl11l-; ktntt.-, and kl the
tln'm until completely temkr, ;abolll 5 lIlinllt~~.

J llzzing Up P lain Ri ce: To b'1.l~sy up plam rin". try 1()<;~lIlg in SOllll' bUlter, chopped tn.-sh l1l'rhs. or citr\l~
l~'"S1. Or U'>I.' J compoulld bUller (o;cc pagc (42). Dril'd /fUllS. loastc{l nUls. olt\'~'S, and citn'Se Jre al'O b'ood
addmollS. 011 a 110t (by, kl the Tlce cool. thclI toss "ltlt :t \'malgn.·!1(· (o;cc f'JAl'S 51-52) 10 IlIJkl' rin' s;tlad.

COOIeI N G . M OU NT A H OU N T
TYPE OF R ICE HUH O O OF AICE O F WAT E R COOIeI NG TI ME

SHORT· AND MEDIUM-GRAIN

WHITE RICE
St ovetop
Microwave ,
1 cup
,
4 Qua'l$
,
10 to 15 m inute s

LONG'GRAIN WHITE RICE

I Stovetop
Microwave
1 cup
1 cup
4 Quarts
2 c ups
12 to 17 m inutes
10 to 15 m inute s

CONVERTED WHITE RICE Stovetop. _ I cup 4 Quarts 12 to 17 minutes

Microwave l- 1 cup 2 c ups 10 to 15 minutes

SHORT· AND MEDIUM·GRAIN St ovetop 1 cup 4 Quarts 22 t o 27 m inutes

BROWN RICE Mlcrow;;; - 1 cup 2 cups 25 t o 30 minutes

LONG'GRAIN BROWN RICE Stovetop 1 cup 4 Quart s 25 to 30 minu tes

-
Microwave 1 cup 2 cups 2S to 30 minute s

CONVERTED BROWN RICE Stovetop

Microwave
-t 1 cup
1 cup
4 Quart s
2 cups
12 to 17 minutes
10 t o 15 minutes

WILD RICE Stovetop 1 cup 4 Quart s lS to 40 mlnute5

Microwave 1 cup 2 cups lS to 40 minutes

BASMATI. JASMINE. OR Stovetop 1 cup 4 QuarlS 12 10 17 minutes

TEXMATI RICE Microwave 1 cup 2 cups 10 to 15 minutes

X : Not rllCcmme~ w. found thott lho<1. end med ......... -g'lIln whIte nees tended 10 clump UP when mlCrow.w.<l. lOf"IC.
lhey have II h,gl"ler "arCh Conlent IMn lOng'ora,n while nee<!

T H E A MER ICA 'S T EST IeI Te H E N FA MI LY COOKBOOIC

WILD RICE PILAF
SE AVES a to 10
PREP TlI'I( : 10 mmutes
TOTAL TII'IE : 50 minutes

Il 'Ud rift' _~,tt'J from ",u.~lr I<! Ii,li/I' III ,,)I,n/" SI' 1x:i!1II
It'S"'~~ ,1", rr{t '" Ilrt J5·mulUlr m."k !l1II1//r'Il/! 11,('
ria' as ,."111 <IS il is Irmlrf. /).", " uvrf}' if ,Ill' 1111t1 rift'
'/,1('.",', "bs"rb <III ,1'/'" (vtllmtl.' Ilquirl; l~m (dll smlp/)'
",UIT II .iff
2 cups low-sodium chicken brot h
2 bay'•• vel
a sprigs thyme
I c:up wild ,ice, rlnn d and drained (see the
ph OtO on ""98 151)
3 tabl u p oons unsa lted butter
2 ca rrots, pee led end chopped fine
onIon, mince d
Sa lt
1 y. cup. long-g . aln white ri ce, rinsed and
drained (s •• pege 151)
2Yo tUp. wall.
Yo cup drie d cu,nbe..le,
Yo cup pecans, toaned and chopped coarse
(s •• peg. 181)
2 tablespoons m inced fresh par sley
Pepper
.:about 17 IIllllutl""\. Tr,Ulsfer Ihe poliO a cold
1. Brl1l~ till' broth. b~y
le;iH-s. :l11d 4 sprigs ofdlt" bUTIll'r or trivet and let Ihe rice sl"and for 10
thpu.: to J boll III ,I nledllJ11l s;iuccpali. Add till' mmlLtl'~. Fluff thc TlCl' \\llh a fork and dlsl"JI"I.-i
dramC'd Wild rlCI' And rrtuTll 10;) boll. Cowr :l.Ild thC' thymI.' ~pnb""
rrducl' Ihe hell to low. Cook 1IIIIIIIhe WLld nn'
I, lemll'r Jnd hJ~ a~TI)I.. d mOSI of Ihe liqUId. 35 3 . CombUl<;," thl' cookell Wild and wlllll' nee.
10 ~O mIIlUII'~. Dram till' ncl' :md dlscmi iiiI.' ooy toaSll'd pl·e:I.IlS, and parde)" III brb.... bowl. ~'ason
ll'aws and Ihyllll' Spngs. Rl'turn till' wdd rice 10 with sah :Iorld pcpp..-r 10 ta~tC'.
till." \>01 ;lIld eOWT 10 h'ep w:lrm.

2. Meanwh ile, meh the bll!ll'r m a larg<;'" sauc<;'"-
pan over medium lieu. A d d Ihl' carrots. omon.
and 1l1ll'a'poom 5:111. Cook umil illI." \'t.'gl,t:1blcs
arl' ,oftcncd. ,LboUI 5 mi Il Jltc~. Stir in the d ra incd
whlll' ricc. Cook umil till' cdgl's hq; 1Il 10 [lITil
tr:ltls lt u';Clll (~ec the pho to Oil pag(' 151). about
3 mmUll'~. Sllr in thc w.ltcr. cr:l1Ibcrrit'S, ;lrld
rcmammg 4 thYllll' sprmb'S. Brill!; to a boil.
Cover Jnd reduce the h e:LI to low. Cook 1111111
the TIn' 1, lendl'l" and thc hqUld I~ ab5orbed,
!jeJt :Xitdien !lip: TAMING W I LD AICE
Wild rice hilS II strong , ellrthy IIlIvo r by Its elf, /II1d
l'leeds to be tempere d by plllin white rice IIl'1d other
Ilavors whert you 're us lngt It fo r II plillf. Be sure to
simmer the wild rite gtently, e s boiling too rapidly Clln
cause some Of th e grllins to burst belore others are
fully cooke d . Al so, don't we ne your mo ney on elancy,
hand· hllrvested wild rite he re, since an IneKpel'lsive
cultivated wild ric. will tllste Ju st 115 good.
CR EAMY RI CE CASSERO L E
SERIIES 810 10
PAEP TI"'E: 10 minutes
TOTAL TIME: 1 hour 20 m,nute5 (.ndudes 50 mInut es
simmerI ng. moklng, and cooling lime)
6 la bles poons (% sUc k) ul'lsa lted b ull e r
" sll e.. high-qualit y w hil e ',IIndwlch brea d ,
torn Int o qua rters
o nion, m inced
' • .sp oon salt
:s !;larUe doves, m ince d
2 t ablespoo ns aU-p urpOse Iiour
.. cups low -sodIum ch icken b rot h
" c u ps w hole m ilk
2 cups wll te r
3 cups lon g-gra in wh it e rice
~ I lIIspo o n p a ppe r
~ tllll p OO n caye nn e p e ppe r
8 ounctl sharp c hed d ar c:h ••• II, shredd ed
(2 cups)
Lem on w ed ges ( fo r serving)
Tabalico (lo r se.vinsll>
1. AdJu\1 ~1I O\'CI1 r.lck 10 Ill ... I1I1<1dl ... posmon
h~';l1 th .... O\~'l1 !O 400 d~·grct."'S. Mel, :! tablcspoom
of th~' bUlle r. Process th ... lll ... h l'd hUIIL" :llId
hn'.ld III J food proct"ssor Ul1111 CO.1N' crul1lb~
form. about fl plll~~·s.
2 . I\oklt Ih ... n'lIl.1ining 4 l;'IblespoOl' ~ bmw r m
J l.1rt,:.: Dmrh ow n on!r m... dium he;,t. Add til<'
OIl1on :md Slll ,md cook until Ihe onlOll IS wry
\ofi ,111(\ hghtly browned, ,loom <) mIllUl~"'. Sur
III ,h., gJrli(" Jnd cook until tn gr.lIi1. JOOlll 15
sccollds, ~ur III 11K' tlour to COlt Illl' '·q;l,tJblt,~.
510\\ I)' w l n~k 111 the broth. nul k. Jnd Wlle •. Bnllt,:
III J ,im1l1(T. \\ hl~king oft("n.
3 . Sur 111 11ll' Tin". P"PPl·T. :Ind C:' yt'11I1<' and br11lg
to .1 ooil. COWT and r<,dll":<' th e he.1t to low.
Cook. 'tlrrl1I~ "\'ery 5 11ll1lUI,·'. mill! til<" TI.·.· i,
t~·m!cr. 2010 25 mmll!"'.
:le.>t ]iih:iu!II :lip: ae ST Ri c e C ASS EROLE
A baked rice cane rote is a terrific , no-fuss way to
prepare rice for a c rowd. Cooking the rice before
baking II b cruci al. Normall y. rice tha t II cooked
then baked Is overcooked and blown·ou t ; the rice In
this casse role cooks very slowly, however, beclluse
of the creamy sauce.
THE A "' E R ICA'S T EST KITCHE N FA "' ILY COOKBOOK
4 . Off Ihe Iwat. ster II' thl' chl'ddu. Pour dw nce
mi;l.:lIll\: 11110 J 9 br 13-inch bakin!; dISh Jnd
sp rlllkl e wnll thl' brcldcrumbs. Bake unnl til<"
toppmg u browned and the CJsserolc I< bllbblmg.
211 to 25 1l11111l1l'5. Cool ror 10 nll11l11l·'. Serve
wllh Ihe lemon \\,'dgl'S Jnd T:lbl'CO.
To Make Ahead
Af!cr pour111t,: the rooh'd rice rmxture 11110 Ihe
b.,king dish in Sle p 4, cow r th ... dish wuh ]lb~uc
wrnp. Poke ~ewr.l l WIl! hole--> in the: p!.Jsuc usmg
til(' up or a pJr rrlg klllrt". Rl,rrigcnt<, unlll cool.
JOOUI 3 hours, Ihen Wr.lp lightly \\llh ;lIIolht'r
<heel or "Iaslll' \\'r.lp. RL"frib't""r."lIc Ihe top]lmg
Jlld c;a~rolc I.cpar.ndy for up (0 3 daYli. Ikforc
blkmg. Il'! the co\'ered dish <II a l room I.'m-
per.uun.' for 1 hour. A(DU51 all 0\"('11 rnck 10 Ihe
lIliddk IlOSl tiOIi and h.'.lt the o ....en !O 400 dq;;rcl""S.
R "lIlov<' the pla<O;lle wr.tp and sprinkll' w lt h the
bn'adcnH nb tOpping. Ibh'. IIH eo\·cred. umil bub-
bl y :l11d lwaled thmugh. about 45 11Iill\11..."" Cool
amI ~' rw .IS dlrn·tcd.
Tasting : W h ic h W h ite Rice Is Best?
TIl<' lx'auI)' of \\hlll' rin' IS Its Ilt'utral t.ISIl' :md
~nd abdll)' 10 ("ury odll'r IIJ\urs. Uut is all IOIl~-gr:t1l1
willie ri cc cn'ated ,'qual? In all altempt to lind
Ollt. wc b'"llhercd lip .1 group of rin'S. both con-
wrtl'd Jnd nOllcom 'ertl,d. rrom lUp(>r111:lrkl't :u,iL...
:md 11"':llth food ,ton.' billS.
WI ll'11 t:,qed pl.lin. JII of the Tire br.mds wen:
noted :.- having.1 "cklll" fl:l\ur :Ind ~mg '"hk ...
r iCl' sholiid Ix.... exreJ't (or til(' COI1\"I.'rted nrc.
Conw n ed Tlee. winch IS ricc thlt 6'0(.... throu~h
a pTOCl""SS of <..OJI..III).:. ~I<'a ll\lll!;. alld drYlIlg 10
cnsun' "-"!,.Iroll,' grdlll< Jud a firm texture. had :t
pronounced !b\ur Jilt! rubbe ry t ... xtnrc tllJI \\~I~
dlSluis.scd by lIlany \;I'le". Th ... 1I00Icom"\.'rl{'"d TIl'"
brands h,ld a ("crt,nn degn: ... o( .. §tIcklll(.... ~·· :Illd
rllll1or'" chll1l lllng."' bUI tJ<;tel"'\ felt this r ic... looh'd
mon° Iwtur.11 ,lIId tl'I~'d b':lIcr. Th,' widely a\~lil­
able Caro lina Euriched Extra Lo n g G ra in
Ri ce \\,'~ chosell :L~ nur overall wimwr tu r il~
pkasant "al d,'IlI,' t,' sturc" 3nd '"cI':;1I! l1:1vor."
ME X ICAN RICE
SEAVES 6
PREP T I M E: 10 minutes
TOTAL TIME: 1 hour 5 minutes (Includes 30 m,nutes
bakmg t,me)

Ix.,""/' '/1/' spiciurH d jdl'IJIC',iM mrirs Jr."" ddlr /(!

(hil,', 11'(' If)' ,... roJ"n,,' ,I,I' /1/'<1/ /'1' rl'W(U'lIll.' till' s,','ds
(I /'C S"Uf(f <?f lIIuch ~r /flr !rco/I). I~'r II 51"(Wr dis/!, (!tid
sc','ds ", /<ISh'l'W b;.:f<Jfl' S(,rI'ill,~.

2 medium to matou, cored lin d qU""rtered

1 o nion, quart ered , pe",d, and trimmed
)II, cu p ........ Iab l. a ll
2 CUPI lon9· ... ' .,n .... hlt. rice, rinsed lind
drai ne d (s, . p age 151 )
4 g ar lic clo ves , m inced
1 Jalape i'i o c hU n . ste m m ed , , •• d ed , and
m inced (see d s rele, n d , II d esi red )
2 cups low -s od ium Chl ck , n broth
tablespoo n to mato pasle
Sa lt
y, c up m inced Ires h c ll. ntro
Au,sIog the tlCe belom Cooking temol">lH som. ot the
Pepp er ".,ch and kfe1:K II fIul'y
LIm e ""e d Siu (lo r senlng)

1. AdJu~t an oven r.'H;k 10 dw Il uddll' p05inon alld

hl'all hc oven to )50 d{"gl'l.'~'S. I'\lrcc tlK" tOIllJto~'~
and onion III :I food proccs<;or 1I11ul <;l11ooth. You
should tlJ\'C 2 cups pur"l' (if m'c~"Ssa rr, ~poo n otT
,lilY ..x<·<'<;5 10 nH.',ISUrl' only :2 cup<;).
2 . ]-11.';11 the oil !II J b rl!l" Dutch own O\'a
nwcilUlll lw:1t Ul1l11 Sllllllllll"TmJ;, Add ti'l' rice
and ~ut~. stirrmg frcqm'mly, UlIlII IIgI!! goldl'n,
aoom 10 Ill m Ull"S.
3, Sur III thl' !?rllc and two·tlnrds of the IIlmccd
Jalapc lios. Cook Ulltl i fragrant, about 15 Sl'cond•.
Sur III tlil' purt'l"lllOlll:l1O mixture, broth.tolllJto
pa,tt', and 1 V. t easpoon~ ....llt. I3rlllg to J bOll.
Cowr <lnd bah' until the TlCl" IS 1l"lIder and til"
liqUid i, absorbl'd, 301035 IIl Ulil Il'S. <;llrr ll1 l; wdl
alil'r 15 1ll1111il('S.
4 . Flufr thl' r1("l' with J fork. Fold III ,he ulamro
alld rem,lI lllllg Jalapcilos. Sl',lson wl\h )...111 Jnd
IK'PPl'r 10 ta~te. Sen.,'. passill~ till' IIiIlC \\l'd!,:l'~
\C p,tr.ndy.
!}CJt Xildwl [jip : BA K E TH AT PI L A F
Initially, w e based this recipe on our rice pllll' rec ipe
and cooked the rice entirely on the stovetop. But
because 0 1 the added pulpinen of the tomllto, we
always ended up with unevenly ecoked rice. So
we deCided to try baking the rice In the oven. Th is
work S perfectly, as long liS you stir the rice after IS
minutes In t he oven to reincorporate the tomllto
mixture.

A lce , G r ai n s, li n d aelln.

TO<lSling lhe ,"ce before lidding the brolh .... 'II IOIel'\5'l}' Ihe
ItaVOf of lhe "sono and ensure " c'ellmy l e~tufe
RISOTTO
SE RVES 6 10 8
PREP TIME,S minutes TOTAL TIME , 50 mlnules
'Ii, /11,11:1" '/IIS ';S,I/I,' "~rl,l(iilll, SIII.SltIHlI." I'f;l.~·I"l,Jr
/"""I.{oJr Ihl." r/"dml brilll" "I111S ns"/fO u,1I Jl'n~' 4
lIS " /11,,," (,IIml", "i, 'ldl1 }1,!I'lIr "ud bllll.! III' plam
nSj"I,'. I<>JI imlrl'idlllli /"'114, lI'ulr «~ll....d. flMill."li, (l'
:.~rillrd 1~1."",b1t'S Ilr R, ••,/Sll."li Rm,lI<Iurllr 11"',\'1." /33),
Don 'I frrr !f )"'1 /r,,, ... brorl, lift or ..., ,'I/rl" 11,1." rirt 1,,1$
jimilu;d «",kiltlf, lt ';- dis(ol't"ffd 1111" d!ffcrclI1 Immds ,1
rift" r,,,,1.! diffrrrml)" 'I1JCN.j.m'. IJ'" I'r~(I'r III "" 1111 lill."
;III,. ,!(I,m·iu.1f digl,II). 1<11' much Im.,,/' "" /rlllld r,III'f'
II",,, /0" lillli",
] Y, cup. lo w· sodlum ch ic ke n broth
] c up. wllter
4 table.poons (loS slick) unsalte d bune r
onion, minced
Sa lt
2 c ups Arborlo r ic.
1 c up dry white wine
2 ounc .. Pa rme ... n chee.. , grated (1 cu p )
Pepper
1, Brllllo: t h~' brolll ;lIld \\,:lII.'r 10 a <1I11I1I('r III a
11H."dll11ll .. IUCCI':l1I on' r I1lCdLUIll- III!!h he,ll. CO\'cr
Jnd kttp 1111.' brolh \\-,iflU m .... r Ihe 100w~1 1'0<-
' Ibl<' he:ll.
THE AME RICA 'S TEST KITC HEN FAMILY COOK800K
5tJt Xikfw. :lip: SAVE THE STIRR IN G
MOSI reCipes for rl $(ltto Cilil for lidding smllil amounu
01 broth lind s t irring frequenlly throughou t the
cooking process, In our recipe. we add half of the
broth al the beginning lind sUr occaslo nlllly, Aller
this ini t ial amount of llquld h ilS been absorbed, the
rema ining liquid Is added In small IncremenU, Only
toward the end of the cooking t ime . when you are
add ing the liquid In smaller IImounl s, Is freque nt
stilTing necessary, Th is Slep saved us II b it o f stove
lime withotJt sacrificing qUlllity,
2 , M,'II Ill,' butlcr III ~ luge ~u r('p:m O\'c r !1led,-
\lrll IIl':l1.Add Ihe 0111011 and Y, tCJ~poon "lit ,lIld
rook I1Im l h1'htly browned, aboll l Y 1ll1l1I1tc<.
3, Sur III Ihl' rln' ~ n d cook un ti l till" cd);~'s
bcgin 10 {IITn Iran<l\lcCIlI , !lbOlll J Illlmll,'S ()t.'c
Ihe photo on p,lg<' 151 ), Add th<' winc ,lIld
cook, <;tirrill~ (rt.'(llIc11l Iy, until il I ~ coml'lt.'lc::I y
Jb<orb~'J, :lbout 1 1l11ll1lt l'S , Add 3 ('IIP~ ()f thc
wa r m brolh nll Xn ll'l-' :lnd hnll1' 10 ,I ~lIl11nCr,
Cook, 5t1 r r ll1 ~ oct'aslolwlly, 1111111 till" htjllld is
;l~rb<'d, abolll I I m l mIlC~,
4 . CO nl lIlI le 10 cook, 'lIrr ll1g III rollghly Y. Clip
of Ihe brolh cwry few II1mUl~"', uutll Ih~' rice i~
coo h'd Ihrough but IS stIll SOlllC\\ Illt firm III the
cellll'r, ,Ibom II 11lIIIUI~""I.
5 , Sur III Ih,' PJrIlR~ n , S('.I.SO I1 Wllit <.;\11 :llI d
IX'PI','r to I:lSI,',
VARIATIONS
ASPARAGUS RISOTTO WITH
LEMON AND MINT
Trull and dlsclrd Iht, lO ulo:h <' lids from I pound
( I bUl1ch) Ihm asp ~r:tgU5 «ec ti l(' photo on p,lge
111), em tilt' :ISP:lr:lb'll<; <;pl'aN on t hc bla<; 111tO
Y:t-lI1c h k-l1b'lh<; ,1I1d add 10 t hl' rice 111 <Il'p 4
:lfier 5 111111\111.'< of rook1llg, SlIr III 1 u blc~poolls
nlUlc,'d fn,,11 nllln and Y. 1",I<P00l1 !!r,II,'d lemon
l,'« with Ihe 1 '.lTIlI~'<al1 111 ,leI'S, St'r\'<" w ll h
k lllOIl \\'l'dg~'s,
MU SHROOM RISOTTO
Add Y, OUIll'e drK'd pOI"C1l1t Illu<hro o rm. Ihor-
oughl)' rinscd ,md rmnced, In the pa n w llh Iht,
omon III ~ICp 2, Whilc Ih,' ri CO:: r ook, III 'I~'p ,l,
111.-11 1IJbl('Spoons un \"lh~'d bUill" 111 a 11-mdl
, kllici on'r llll"dlUlll-llIgh 11t"~1. Ad(1 I pound
nt'l11ml mushrooms, IT lI l1l11,'(1 and '::Ul 11110 <!lull
wedgl'5, and 11. tea' poon s,lh , Cook until Ihe
lIlu,hrooms arc broWIlt"d, about 10 Illllllll CS, SlIr
III 11I11nCl'(\ garlic clO\'l""l ~Ild 11. Il'~'pO(ln min ced
fre<h th)'Ill" J lId cook umil fr:l~r:lI11, aboul 15
'ccond,. Tr,lllsf.'r Ihc lllushroom) to an own-~1f.·
bowl .md I..Cl·P tlu:m wa rm In a 200-d.·grcc O\·l'n.
Stir till" ~1 utCl·d Crc nlUIl nlu~hrooms 11110 tlw net·
\\ nh Ih .... l}lrlllf,.~ 11 III StCp 5.

GARLIC RISO TTO

Cook (, Ihlll!y ~ll ced garhc c10\"('S with till' onion
III step 2. ~l1r III 3 thm ly shced §(";I!hons wilh the
I'Jrllll~ln III stl'P 5.

SAFFRON RI SOTTO
Add'/. tea spoon ll~hlly crumbled salTron thrcads
wllh 11..' rire III ~I Cp 3.

B AK ED RISOTTO
SERVES 6 to 8
~ R e~ TI ME: 5 m inutes
TOTAL TIM E: 50 minutes (includes 2S mmutes
bak ing t,me)

"{1m lIi.h IS .I!n"<u ("/11'11 )'OU 'w I'lIIrrlllluj'tl! ,Hid dllil "
Fa< I.... ben texlure lind Oavo<. brown lhe muS"rooms ,n
1111111 /tI 5/11'1111 111m' <II I/U' $101'1' -I lirrill.1! ,iSMII'. B s.ep~r~I.!)IIn and 51" Ihem ,nto I .... r'$Ollo JUSI befor.
-,~

l YJ cups low-sodiu m c hicken b ro t h

2 bay leave.
• t ablespoons (J.S st ick) unsal t ed b utte r 4 . SUr III till' P JTm{'QIl. St' lson with Sol it and
1 Of'Ilon, m lnc.d pepper to laSle.
Sa lt
2 cups Arborlo rice VARIATION
1 garlic cl oves, minced BAKED RISOTTO W IT H BUTTERNUT
~ teaspoon IlIffron t hreads (op tio nal) SQUAS H, SAGE , AND AL MONDS
YJ cu p d ry wh ite w ine Add a pmch of nutmeg to rill' pol Wllh rile gar!.c.
2 o unces Parmesan che..e, g rated ( 1 c up) Slir I JII pounds bUtleflllll 5<j u<lsh. pl·ell'd. scl'1:ll'd.
Pepper and cut into Yl-llich plecl'S. dlld 1Yz Ic,,~poon~
HUlleed fl"C'ih uge trllO Iht' rice III III(' cass<'rok
1. Ad.luq ;111 OWII ra ck 10 !Ill' m iddh.. posiuon ~nd di sh before bJklllg. (You may need to lIlCrease
IIl'JI th e ow n 10 -lon dq;:rces. Bring till' broth the cook lll~ tilll'" by 5 1lI mutl'~ to be \un'
and hay leaves 10 a mnmcr III a medium saLln'- Ihe ~qu.l~h I~ cook('d through. ) Sprlllklc \\llh
P,lIl owr llIednllll- h igh hcat. Cove r and h'ep the Yo cup toastcd sliced almonds beior(' ~er"lIl~.
broth warm O\'er th.' lowest posslbl.· heal.

2. Melt the butler III ;\ large ~allccpm ove r 5eJt $.i1drCII 5ip: FREE FROM THE ST OV E
llIedlum heat. Add thl' on ion and y, teaspoon salt Making tradltlon/ll ri sotto requires time and
and cook ulIIII hghll)" brown.:d. about 9 mi m ll':S. attention, but Is certainly worth t he effort . But Is
Slir 111 tht· rice and cook until tht' {'dgL'S b ... glTl there a way to make r isotto th ... t does away with
10 turn tranSlurent (sec tht' photo on pagc 151). the f requent stirr ing? The answer Is baked risotto.
Jbout 3 n1l11utCS. Slir 111 thc garlic and '\OItfron (if After /I number of te sts. we di scove. ed t he key 10
usmg) and cool.. IIIml fTagr.lI lI. about 15 seconds. baking risotto wa s to use mUCh le ss liquid than
Add tlw Wlill' and cook. surrmg fn·qut·utly. until fo r its stovetop counlerpart . And while ou r baked
11 IS complclely absorbl'd. abotlt 2 mllltltL'S. risotto cannOI be mistaken for dasslc stovetop
risotto (It Is drier lind has II I1rmer lexlure), we like
3. Spn'ad Ihc Tll'C nll:ro;IUTe into a 9 by I J-inch the 'IICt thaI It freed u s hom being nea, the stove
bakmg dl <;h. POllr Ihe W:!rlll broth QVt.'r Ihe top. 10 ' h/lll /In hour.
Uah· ullli] Ihc n ce IS I... nde r and the lit]uid is
absorbed. 25 1030 lI11nllll:$.

Rice. G. lllnl . and Beanl

 Yl cup unseasoned Iresh Or dried
b r• • dcru mbl (see Pllge lOa)
)iii I •• spoon IlIlt
Pinch pepper
Vegelable oil
Lemon wedgtl ('or se , vlng)

1. r-ollow lll~ the photos. ~ha p e ~ Clip of {h~'

riSOtto int o ,I c;l ke ahom 3 lIlchcs \\ Ide :md 2
inclll'S durk. M ake' an 1l1d~'I1tJlion in ilK' cell-
tC'r of th~' cake ,Ind till 11 wilh I tablt'spoon of
tht' chel.~. I'I"C'SS the ri~olto around tbe dwew,
~moothlll~ Iht' surf~Ct· ro make ~Ufi" IhJr no
clu,e-st., IS expo~l'd Rl'pe,1t with Ihe TCllIai nlllg
Tlo;ollO Jnd clu'C'~,

2 , U.'JI IIw f~ and CJYl·tHlt' 1/1 a ~h.lllow dish,

TO'i~ Ih ... br.'.ldnumbs, ~a1t. and pcppl'r IOl-:eth.'r
111 a ~t'rol1d shallow d ish, Coat the ri,otto rah'~
wuh Ih ... b ... at"' ll e~, .11Iowing !1Il)' l'xn'~s egg 10
drip back illlo t Ill' lhdl. COlt the l·~ kes With thl'
br.·.ldcrumbs, p r.'~~lIIg t hl'lIl to ;Idh el"\.'.
II's worth mak",>,;! eMlril rosatto "nl to Nye ~h lell
OYer 10 lTWII<e these 'IoIIVOtY "satto Cilkes
3 . Add l·IIQtlgh 011 to a '1I\~1I nOJ15urk ~kllll·t
to n'Jdl J tll-Plh of YJ II1ch. H eal Ihl' oil owr
nwdnllll-11lgh hea l 1111111 ~llIIl1l11l'rlll~, Ci.'IIII~
by tIll' (:ake~ III ro tlw 011 and cook unlll ~old.·n
CRISP Y RISOTTO CAKES brown o n 1J.00h $Idd. abou r 3 1I1l1lutt'S per ~Id('.
Transfe r the fnl·d cah·s to ;I pap,' r-towd-hned
"'AICES 2 Cllkes
START TO FINISH : 20 mmutes ~
pLlIl' to dr:lIll. ~rr\'t' II ith 11ll' le1l10n WCdgl·S.

D"/It'lltliu,ll l'" /,.,11' II/l/Cit l(fi,)I~'r risNI,' )'./1/ II,lI'f. 111(' 5f.jt:Kit.dw, 5ip: G RE AT LEFT O VER S
JI(lln'IIi/'l1/5 (,III I/i' t .lsily IIl1l/lIjllinl"" limn' st'rl'ill,lls, There Is no good way 10 reheat leftover rl $otto. It
If c<h)lm~~ m.)f(' (dh'), simpl)' lI~f (/ IU.I!~ff skill!"! w/ll
always lurn s oul much 100 mushy and gluey. Inslead
/'lillI/gil "i/", mf,ulln' Yl il/ch. of pilching II, however. try making Ihese lillie fried
, ice cakes wllh cheese . They taste so good I hat you
1 cup leftover Risotto (page 156), chilled
wilt begin to look forwllrd to hllvin9 cold 'ellove,
2 tllbltlpoons shredded mOUereUII,
. isOtto. When frying the cakes, make su re Ihat the
'Ol"lllnil. or proyolone cheese
oit i$ the correct temperalure (shimmering, but nOI
IlIrge egg
smoking). /I the 011 Is 100 1'101, Ihe cakes will burn; If
PinCh cllyenne peppe r
the oil Is too cool, the cakes will be greasy,

SHAPING RIS O TTO CAKES

1.USing both hands. shape 11 cuo 2. W,th your thumb. m.a~e an Indentll- s. Care/ully mold the "50ttO around
chilled rlsot l O InlO a 3'lnch-wlde cake. tlon In the canler of the cilke P/lCk the the cheese. Pilt the cllke smooth, milk·
roughly 2 ,nche' thICk. ",dentatIOn wnh I tabl".ooon chilO.e ,ng sure lhal no Cheese IS eX!!IOse<!

THE AMERICA' S TEST KITCHEN FAMILY COOICBOOK

CREAMY POLENTA WITH
BUTTER AND PARMESAN
SE AVES 6
PREP TlI'IE : 5 mInutes T OTAL T I ME: 45 mInutes

P.)/rtlliI (II" br stn'f'd lIS ,III tlfll'('riztr or ~idt dish wirll

"'''S/ ,my SItU' "r bmlSl', or 1/ ",II srn'f' ~ ilS " ma;"
(OUIu if/('Pl'tJ In/II LJrtl!,C(J(liltd Mtm R~rl (page
186). S,wlifJ .\1,151"",,1/1$ with Slr"l/ollltll/ 'll,ym,
(1'd.~1' 115). 5<11,,«,1 SUlfllllff Sqllaslr (paj,'f' 14 9),
R(Nw(li Rdimolll/lr fpa.-.:I' 133), 'l( Grillrd Vt;f!,IIIh1cs
(I!<l.~ 416),

1~
6
....
cu ps wate,

cu ps COI.... ,V g round cornm tlll

( .... the ph o t o)
3 tabl.spoons un l.lted b utte r, cut Inl o
la, ,,. c hunk s
2 o unce. Palm elill n c; heue, g rated ( 1 cup)
Pep p e r

1. i1 rl11g ,he W;Ul'r and 1Yl teaspoons ul t to a boil

in a bq,'C heavy-bonolllcd saucl·p~n. Following 1111:
p hoto o n P:lb't: l()\"),slowly add the cornmeal w hik
whrskmg cOllstJmly in a circular mOllon [0 prcvcm
durnplllg. Orll11; 10 :I sn mner. surring const.11ltly.
C,,,,,my polenta makes a g'HI backd'op fo' many
lng,edlerot. and HUCes. but "'e love It WIth a chunk of
Gorgonzola chMH.

2. CO\~r Jnd I\.'duce the ht'~( 10 [0\\'. Cook, 3. Sur HI the buner and '10 cup of the PJrmesan.
surrmH Oftt'll and \'Igorously (make sure 10 Season Wit h $;lit :.m d pepper to faSle. Sprmklc
scmpe the co rnel'l of the pot). lITltil Ihe polt'Tlt3 with the rem~ lm ng Yo cup PJrmesan before
beCOllles soft and smooth. ~bolll 30 minutes. s..>rvmg.

Choosing the Right Cornmeal

Cornmeal is nothing more than ground dried corn. The me t hod used for grinding, however, will make
a big difference in your bilked goods and polenta. You will most likely find finely ground and slone·
ground cor nmeal lit your 10CIII supermarkel, bul for coarsely g round cornmeal (which we prefer for
makln51 po lenla) you may need to venture out to a specially or nalural food Siore •

Thd cornmeal ~ too fw..ly oround StOlle-g,ound cornmeal. WIt!"! ,IS Coarsely ground CornmNI makes
lind makes gluey palent,.. finelyo1ond coa,Hiy ground bot~ 'ItnOOth. C'flImy POlenta.
makes palenta that cooI<s...-Jy.
VA,QIA,TION
POL ENTA WITH ROASTED TOMATOES AND
FRESH MOZZARELLA
frrslr IIwzzart'lld is '1.$11 •• 11)' sold;/I lubs ()Is"'h~tf II'.Ifn
Cmlllbicil If'" .Il'"''
P( rirmt (.1/1 be III/willl/t.IIp( Ihf
Jrr~11 mozz<lrrllo.
AdjUst an own ..~ck [0 thl' nuddlc PO'>I-
11011 :lrId Iwat the 0\'l'1I [0 475 dcgrel.'S. Dr,un J
(14.5-oullce) c~n~ d tCl'd 1011latOl..'S and §'(llR'Cl'!C
dl0rougbly of exce~s Juicc, TO!iS th.· dra ined
toml[Ol..'5 w ll h I fabk"lpool1 {'Xlr.I.-vll"gm olrw OIl.
I !IS [c;UpoonS hght brown sugar, Jlld '/. te~spoon
SJII. Spread them owr a fOll- lull'd rimmed bakmg
slwet. Ito;lst lInul tire 1011I:l10d h ave shrunk lnd
bcgm 10 ,brken. 20 10 25 !lunute'S. Scmp!.' Ihl'
tomltoes Into :l bowl. TO'\s Wllh 3 thmly ~liccd
scallion~ ,md 8 OlIllCl'S coarsely c h opped fn'sh
mozzan.·lIa. Sl'aSOI1 wn ll s;lll and pep per 10 laSI,·.
Spoon Ihe 10111:110 mil(lu rc over imlivldu,11 bowls
of polenta.
MAKING POLENTA
Pour lhe cOfNnelllinlO lhe bo<l"'1Q water in a vary slow
st,eam while whisk'ng conSlan!l~ in a clfcul", mol,on to
prevenl Ihe cOtnmeal hom clumo'ng
5CJt J{itdiCi/ 5 ip: PERFEC T POLE NTA
Cornmeal Is available finely g round, stone-ground,
and , our favorite fo r polenta, coarsely ground ,
Choos lflg the right cornmeal will make all the
difference Ifl th e texture of polen ta (see pa ge
159), Al so, if you do not have a heavy-bottomed
saucepan. be sure to us. a flame tamer, or ehe the
bottom o f Ihe pan will scorch (s ee the pho to), If
the poleflta bubbles or s lXlllers after the IIrst 10
m inutes of cooking . th e heat Is 100 high afld you
need a lIame lamer.
THE ... MERICA· S TE ST KITC HEN F ...... ,Ly COOK800K
OLD-FASHIONED
STOVETOP GRITS
SERVES 0<1
STA,RT TO FI NtS": 20 mInutes rzm
1f)'t'II'rr sm'ill,ll Ihe$c ./In/s fi" /",·"k(.,S/, Iltr)' (,m /1{'
drhzl..d mill f/r"rlr SynIJ~ II,mr)', ,IT r'h,l.mrs. !lsm'-
rll,~ Ihrm 11,,11 1/1r1llCr, sl'rmk/t· 111111 ,~r,lIt·III'.!rII1t"S'1II 'If
slrrroldc.1 (l,cdd.1f {""sr .md Sl'MPII 11'1111 IIIIIICt,1 {rrsh
hrrbs. [ 17,iff 11'(" /h'"k 11"'If .Ilnl$ IMll' 1)('>/ m./lI; II''',
u1r,'lr milk./rmfill milk (.111 /1(' whiff/ rrlt'.1
• cups whole milk
cup water
Sail
, cup old-tnhiofle d g rlls
tables poofls u nsalt e d bu ller
Peppe r
J
1. Urrn!! till' milk, WJll'r, and Yo te a ~pooll ~.Ilt to :,
bo il in a nll'dlLttll ~Jlt('epJn,
2. Pour tl1l' grm 11110 Ihe bOllmg liqUId til a
vcry ~Iow sln' am wIllIe W h lSkill~ cOlIslamly m
a cirnlbr mOllon to pre\'t:m chunpU1!-(, Cov.·r
and n-dun' the heat to low, Cook, ~tlrrH1~ often
and \'tgorousl~' (lIl.1kl' \lIrl' to S(f~Ill' thl' COrtll'TS
orlhe pot). u,wl thc !!Tlt.~ arl' duck and ('T<."alll)"
10 to 15 minutes. Slir III rhe bunl'r Jud SeJ50n
with salt and pl'ppcr to I;lSII'.
TAME THE FLAME
... lIame tamer (or he~t dIffuse.) 0" melel d'sk th-ill "'."
be lill~ over "n elec::tn( or gel bur,- to reduce the hHl
10 II bMe .,mmer If jo'OU cleml have. flMne tamer (,t costs
less lhan $10 III most k,tchen supply storM), jo'OU can
easdy make one Take II long sheet of helV)l-duly 1001 end
shaP'! It InIO" l-Inch-U,"ck ""'iI thll wIIII' t on )tOU. bu."..
Make sure that the ""'iI .. Of an tven thickness so INlt the
pot WIll rest flat on it
A homemade flame tame. ~ .....,th -'umll>Um fod ~II'IIPS
potent... SOUps. and !laUCH from Sinvn....ng too brIskly,
even on" stovetop IIIaI runs f""ly hOI
C HEESY B AK ED GRITS
SERVES 6 to 8
PRIiiP TI M E: 5minu tes
TOTAL TIM E: I hour IS mInutes (II'M;ludes 4S mInutes
b:bk,ng and cooling I,me)

SIII(lk(.1 (/rrlld,,, or CoII(/a u".ks Ululr Iii'" jll piau

4",(' t'Xf'd.slltl,p ( /,tlldll"
2 U,blespoonf unpil e d butter, p l us ... t,.
for g reasing th e d is h
o nion , m inced
1 t •• spOOn 'e lt
41h o;ups wllte.
, 1h cups h eavy c r.am
Yo tenpOOn Ta b asco
1loS cups old · fash lo ned g . 11I
8 ounc •• ex lr'-sha rp c he dda r c heese,
shredd ed (2 cup s)
4 lu ge ' lill I , IIg hl ly b eate n
14 t easpoo n p epper
Old·fash,oned g/l\$ P'I)VU;M the best " eamy texture lOt
1. AdJIISI an oven ra ck to the 10Wer- l1llddll' POSI- Cheesy 8a~ed G,lts,
nOll ;md heal the 0\'\'1\ 10 350 ckgrt"{'s. Gr<'-lM." the
bottom ,md ~l dl'S of:l I) by 13-mch baking dish
w!lh bultt"; sri aside. Mdt 2 Ilhlcspoons buner
in a brgc s;IUc('lul1 over tUl-dllUll heat. Add the VARIATI ON
oniOn .lIld $,;ilt lnd cook unu] rofll'lwd. aboul 5 CHEESY BA KED GRITS W ITH SAUSAGE
IIlUlUlL'S. Sur III thc water, cream, and Tabasco. A N D BEL L PEPPER
Unng to a bo,l. Cook I pound crumbled breakfJst ~au s;)gl'
and 1 red bell pepper. 5telll1lled, seedt·d, and
2. I'our die grll\ intO the bollms hquid 11\ a chopped medlll\l1, III a 12-lI1ch non'tick sl..Ilkt
wry dow \ tn.'am whllc wluskmg con<talllly In o\'er medlum- llIgh ht'::It \lllll] th e \:I\I\;lgt.' IS 110
J c ircular IIIOIlOH to pren-nl c1Ulllplllg. Covt.·r longer r.lW ::Ind the l>c ppl' r Ius ~ fl ellcd . about 6
Jnd rl·(tucc thc heat to low. Cook, surr ing oflen IlII11tJ{t"S. Dr.l1II o n pap,'r towck {Iiell Sllr nj(O dw
and \'lgoro\l~ly (make sure 10 \c npe t1w cornns grns wllh Ihe cI,,;·dd:l.r 111 step 3.
of the pOt), UllU! the grits arc lI11ck Jnd cn·amy.
I\) to 15 miliutes.
[je~ t X ikflelc [jip : THE GRITTY TRUTH
3. OtT the Iwal, whisk III 1 cup of the cheddar,
the e~'S, and peppt' r. Pour till" IlIlxture imo
After scou ring the aisles lit our '0"'g,ocery stores,
we eon" u ded th"t g rits ",e """II"ble In IWO fo,ms:
tlH' pn'pared baking dish ~nd smOOlh Ihe top qulck·,ooklng, which ,ook In 5 mlnules. and old·
\\ Ilh " rubbe r ~patula. Sprinkle the rt' llIJi ning I fuhloned, whl,h cook In 10 to 15 minutes. Initially,
( III' cheddar over till' top. Uake lIntil Iht, lOp is we were excited aboul Ih e possibili ty of cooking
b rowlll'd an<ilhe gms arc ho t, 3510 -1 5 111IllU{e<. grits for only 5 mll'lutu. In II side· by' side tutlng ,
Cool for I (l 11III1utes befoft' servmg, howeve,. mOSI IUlers Ihoughl the InSl"nl grlls were
100 creamy "nd luted ove,processed. The old·
f"shloned grit s we re crellmy, but a t the sa me time
they r""ined a slightly Co.' 58 texture Ih"l laSle,s
liked. They're c"lIed g rits for" ,eason.
COOK ING GRAINS 101

From amaranth !o wheat bernes. typt-"S of grams and the best methods for cookm£ them can \'3ry
tremendously. Some gr.lllls. <\J eh as bulb'uf, coo k in 1l1111111~"S. wh ile others. suc h :IS bark')'. mUSI be $.Inllliered
for dose to one hour. Hc:re III Ihl' h.'S t kitchen we h;l\'c honed in on IIm:(' basiC methods for cookmg ~r.uns.
We IhO:II dCtCTlIlll1cd the Olll.-"S that are 1x'S1 for each rypc of £1<1111, \Vhill- one m~'lhod may be id<'al for ....J
coo king qumw, II IIl.1ynOt be reco mmended for Ilull",!. Grains 111 thC IT SlI llp)cst forll1, cookc.-d III th e pilaf
styk have a light and fluffy I('xturt' and art' more 11a\"Orful than thl'lT snnrncrcd or 11I1c rowavt-d COll ntl'rp:IrlS.
TO<iSung the gr.ulI5 III 011 IS du." source of lIluch of that Il:wor. wink coo king thl.' gr:ullS covered over 10\'/
h ..l l :md letllng them SIJud before fluffing \\~{h l fork contribmc..'S to th eIr fluffy tCXIIII'\', Follow [he chan
below and yo u'll be happ)' with the A.'sullS. Each recIpe lIlakes t'llougil to "C ......e ·t

Stoveto p Di rec tio ns: Unng the Wlter 10 3
boll III a brge S,l ueepan . SUI' III the gram and
2Y, te~5poo lis salt. R eturn to l boil, then reduc.·
10 a Slllllller and cook until the grain is tl·"d.'I'.
followlIlg the cookillg lillie given in tI\l" chart.
Draill the gram through a fi ne-Illcsh ~l rJ Hler.
Pi laf D irec ti o n s: R ime the grnin in a fine-
nK'~h strainer until the w:ll er runs clcar. H .'at 1
tablespoon oil Ill :, ~l1Iall saun' pall over lllediulll-
high hC'aL Add the gram and toast 1\ unn l it
turns light golden and sl1lell ~ lOa~t ed, about 3
lIlinute~. Stir III the watl'r ~nd Y. teaspoon uli.
Unng thl' Iln XlUre 10 ~ bOIl. tllen reduce tile
helt to low. COWl'. and cook until tile gra m I~
tender :lIld has absorbed all th e water, followill g
till' coo kmg IIIl1l' gl".'11 III the chart. Off the
hea t. It·t the gram ~ta lld for 5 III1I1Uu" 5. Fluff th e
I;r,l.1II with :a fork.
M ic rowave D ir ec t io n s: RIIlSt' t he grain 11\
a fill c-IIl l-"Sh stramer until th e W'd i eT rum clear.
ComblllC thc 'v:lter. g]';lI l1 . I t;abk-<;p oo n 011. and
y. te35pOO ll salt III .1 I~rg<, lI u crow:lve-safe bowl
:Ind co' oc r ughtl y with plastic wrdp. Mlcro\Ir.I,...·
Ihe grnin, followlIIg the lime ;md tcmp(·r.tlUre
given III the chart. Reillove th e gr.t1l1 from the
11lIcrow;lVe and nun' w ith a fork. R e-cover wnh
plaStl{' Wr.lp and poke 'iCvcrnl Will h ole~ in th e
pbstic Wr.lp WIth the "I' of a p,lnll g klllfe. Let
the grain ~It UllIIl completel y tl' nd er, about 5
minut cs.
J az z in g Up P la in G ra in s : Pblll grams, wtt h
IIK'IT slIllplc flavors. :n'C unrul51cally appeahl1g. TIll')'
l-:tn, howc,'wr, be e~sily spnlCl."d up with a drink of
o li\'\: oil and wm .... choppt."<\ fl'\.osh lll'rbs.Vmalgn.·ttc.'S
(Plb'l.~ 51-52) are another SI mple option, :IS an'
loosted mIlS ('Il."t: IXlgt: 181) and c hopped dric.-d
!TUlts. Or, dull and lOSS with some- eookctl \"'1;-
ctabb alK\ fn"'ili icmull JUIce for a qUIck salad,

COOK I N G " ",OUN T ,, "' OUNT

TY P E OF Gq"'N M ETH O D O F Gq "I N O F w " nq C O O K I N G TIME

AMARANTH' St ovetop , , ,
Mlc ro wilve 1 cup 2 cu p s S to 10 m inu tes o n hig h, t hen
15 t o 20 m inute s o n medium

PIIM 'st y le 1 cu p I X, cups 20 to 25 minutes

StOVBtOP
""~ 'q",rt, 20 to 2S m inutes

Mk rowilve , , ,
Pilaf-style , , ,

THE AMERI CA ' S TE ST K ITC H EN FA M ILY C O O K B O OK

 COOKING AMOUNT AMOU N T
TYPE OF GRAI N METI10D O F GR A I N OF WATER C OOKING TIME

BUCKW HEAT ( KdShd) Si ove l o p 1 cup 4 q uart s 5 mi nules

Microwave , , ,
Pil/lf-st yle , , ,
BULGUR Si ove l o p 1 cu p 4 q uarts S m inut es

Microwave I c up 1 cup S 10 10 minut es on hig h

Pll af-slyle 1 cup 1 cup 10 10 IS mi nul es

St oveto p , , ,
Microwave 1 cup 1 cu p 2 to 7 minul es o n high , Ihen
3 to 8 m inutes on m edium

Pila f-st yle , , ,

MILLET" ' Siove l op , , ,
Micro w ave , , ,
Pilaf-st yle 1 cu p 2 \4 cups 25 10 30 mi nutes

Si ovelop 1 cu p 4 quarl s 10 t o 15 minutes

Microwave 1 cu p 1 c up S mi nu tes on m edium ,

then 5 minu l es on high

Pilaf -style 1 cup 1 cu p 10 t o 15 minutes

WHEAT BERRIES St ove to p 1 cu p 4 q uarl s 1 hour

Micro wave , , ,
Pil af-st yl e , , ,

, Do not 'iose.
•• Fa, p,laf. loc."" ... Ihe loasl,og I,me UOI,I lhe gra,ns beg,o to POP. about 12 m,nutes.
x : not recommended

Ri c e, G r a i n " a nd Be. II '

AROMATIC CURRIED QUINOA PILAF WITH
COUSCOUS APPLES AND PECANS
SERVES 4 SE AVES 4 to 6
STAAT TO FIN ISH 15 minutes rzm PREP TIME : 15 minutes TOTAL TIME : 4S m,nul(>$

CO"MOIIS, mild.. from Sl'!/r(llillol <llld Utl/,'T, IS 1l'f/III;l<ll/y As gr,m" .I?<'. q'lIIlO<I ;s less 1I"/I-I.:I,ou,, I/rm. mo"
"01" ,1lmlll. bill d/lilJlI.J. 8c'l'".IIl$/' " is tI gm.1 ~Idr dish p"p"I", gmi/lS hkt' b"!IlUf tlU,/ rol/Jill"S.1I smolll grill/l
.Iml {1I11 br lcJt,krd b1..v- I/I,I/IY J!r.llIIS, WI' lII<iwlr II herr. II;/h II delirllu Il:>.'III". 11"111011 is pntkt'II,nll, 1'11./"''''1,
",illrwls, mill pmtrill till/I 141m, (,I(II/..d is ro"'pll'-
2 tabl espoon. exl ra -v l,,,ln ollv. 011 //Ifllled by firllls alii/111m.
2 shallo ls, m inced
garlic clove. m inced 1 tablespoon. u"ul ted bulle,
1 t •• spoon curry powder Granny Smith "pple, pe.re d , cored,
1 y, cups low-$odlum chlcke" broth lind chopped fine
y, cup t.llins onion, minced
cup COUICOU S teaspoon sugar
Yo cup mInced fres h mini '/. teaspoon minced fresh Ihyme
1 lablil.poon fres h lime Juice or Y. teas poon dr ied
Sail and p e pp e r Selt
2 cups Qutnoa, rin sed and drained
1, H l'a( till' oil 111 a medi um s.1u("l'pan over 1'/. cups low-sodium chicken broth
mednl1ll-high he~t . Add till' shallots 311d cook )Ii cup pecens, loul ed and chopped
IIIml softl'ned, about 2 IlUnmcs. Stir III the garlic coarse (see pag e 181 )
and clIrry powdl'r and cook unlll fragram, about 2 tabl espoons minced fresh parsley
15 ~I.'conds. Sur HI the broth and ramns. l1nng Peppe r
to 3 boiJ.
1, Mell the butter 1II ~ luge s;lucepan over
2 , Slir m Ihe cousco us ;md remOve the pOI from 1IIl'(liulII-hlgh heal. Add tht' appk-. omon. sugar.
Ihe heu. Co\'<.~r ,lIld 11'1 sl.lIld for 5 ImnUle<i. Ihrllle. and ~ [(.""aspoon salt, Cook unnl the
Fold the nnm :lIld 11l1lC" JUice inlO the couscous. onion IS softened. about 5 mmuu.'S. Slit 111 Ih('
Sea'\()l1 with salt ~nd pepper 10 IJste. draim·d qUIIIO.l ~nd cook uIIIII II IS Just beglll-
!ling to turn b'Oldcn. lbout 4 IIllllutl'S.
VA RI ATION
COUSCOUS WITH LEMON A N D HERBS 2 , Sur III the brolh and brlllg [0 J. I)()II. R edu ce
OIllJl [he curry powder ,lIld r,lIsms. Add ~ [1'3- to a slnll1ll'r. co\"t~r. and cook unlll [he qUlI10a IS
spoon gr~led lemon ust wllh the broth in Stt·p I. [t'nder wnll 3 slight crunch. abouI 15 mmutL~.
In SI.·V 2, $UbsmU!l' basll or par;1.,y for the mim.
if deSired. :l.Ild Il.'lllon Juice lor the Inne JUKe. 3 . It.' mow [lit, cowr from the saucep,lIl and
conti nue 10 cook the (luinOl unl1llhe relllaUl1llg
liquid has l'vJporall'd, ~bolll 2 1111I1Ult'S. Off the
he:ll.lc[ Ihe pllafstmd for 5 I1Il1lutes. Gently ~tlr
:JeJt J(itcfretr !jip : T OAS TIN G F OR F L AVOR
in the lo~sled peCJns ~nd PJrsi<.-y. SL':I ~OI1 with S:III
:md p"pp.'r to (.lSI ....

Ri nsing Qulnoa Is Essenti a l

II Is Important to thoroughly rinse quinoa
before cooking 10 remove Ihe bl Uer exterior
coating. Th e grains ate washed before they
are ~ckaged . but In the lest kitchen we firld
that It Is better 10 De wfe than sorry. Place
Ihe quinoa in a flne·mesh s lra iner and rinse
until the wal er run s crys lal dear.

THE AMERICA 'S TEST KI TCHE N FAMILY COOKBOOK

CREAMY ORZO
SERVES 6 to 8
PREP T I M E: 5 mmute$ TOTAL TIME : 35 minutes
'RrJmi(" lIy. (lIZ". Irk (tlu.ff<m$, jJ II JI,U/<I, bru ;, ;1
SllIIIII .lUd rI(t"/I"I'('d <IIul (j)(Iks lIIu(h likl· rirt ,md
Ofirl'r ,I."'wu.
2 lablnpoon f un$&.ted butter
1 on ion, minced
Sa lt
2 gll,lie clove., minced
1 pound orzo
4 ).1, cup s low·sodlum chicken broth
Yo c up dry white wh'le
Pepper
1. M~'l t the butter in ~ brg., s.1l1ccpan owr
tlll'dlUm.high hC.1L Add the Olllon ;\Ild Yo W3-
'poOn ~ah :md cook umd softl·ned. aboUi 5
111111111" S. Sur II) the b'lrlic and cook unl1 l fragrant.
~bollt 15 'l.'couds. St ir in the OrJ;O and co ok until
nlO~t of tb., arlO IS goldcn.abo Ul .5 mirnlll"S.
2 . StlT III the broth and W111C. Unng to J boil.
Redu ce to :I SlrIl n wr and cook u nn l the arlO is
I.'nder ~lId the liquid has beel1 absorbed. loom
IS Il\ltlutc~. S"JSOll \\ llh s,111 <lnd pCPP"( 10 13Sle.
VA lUATI O N
CREAMY ORZO WITH PEAS AND
PA RME SAN
~llr I V. cups froll'lI peas. I cup graled Panlll":Qn
c heese. alld a plrlch of freshl y grall'd IIUUTle~
IntO Ih l' arlO ;Ifter IIll' li<[Uld is ab~orbed III 5tep
2. Let thl' orzo \11 ofi'thl' heat ulIlIl the pl'as aT("
Iwaled Ihrough. about .2 IIllllutes.
CREAM Y ORZO W ITH FENNEL, ORANGE,
AND OLI V ES
Cook 1 fen ncl bulb, lrllnmed and cho pped
lI1l'dlUlIl , with the o mon in ~Iep I , along with
Yo le:J~poOIl f,'III1c1 St'cd and a pinch of n.'d pep-
pl'r 1l,lke\. Wilh !Ill' garlic, add I Il'a5pOOil gr:lIl'd
or-llIgc Zl·~I . Sllr ~ Clip cO:lr;cly chop ped pined
ohws 11110 Iht' orzo :lfll'r Ih l'Jiqllld is absorbed ill
slep 2. Lt't Ihl' orzo ~11 off the hl'.1t IIntillhl' oJi\"l~
an' he;lIed through . about .2 1II11111tl'S,
HEARTY BULGUR PILAF
SEII V ES <I 10 6
PIIEP TIME : 10 mmules TO TA L T IME ; 50 mmotes
[AlI,'/ be {" '!Ii'W'/ by IIII' Ir"u ""{r.lckrd U~1f,II" u~rf'II
l/Urrlr'lSm.~ bU{~llr: u~ule Jl looh Ilkt b"(~Ir. lil~ two
till' 1101 Ih .. S<II"(. CroJ(A.'('r/1l1rr.1t IS mlro<,krd, IloIlI'Was
hu11lllr Is I'drrlX.krd. <11/11 /1,1' IIIV " I/lllrt Iliffrrc"", 0"'1.1-
lite 1Ut'lir(l(k nll{~11r is (/ I'('N(//d~ .(r.lI11 111011 is .err.1I /0
h,lI,(, 1m ir,md.
3 tablupoon s uns. lted butt.r
onion, mince d
Salt
8 oun ces c, emlnl or whit e button
mushrooms, t,lmmed .nd qu.rtered
2 garliC cloves, minced
3 cup s low-sodium Chicken broth
1\1 cup s bulgur. ,In l e d .nd drained
1\1 teaspoonl soy lau ce
y. cup c hopped fre s h parsley
Pepper
1. M ell Ihe butler III :l. brge S,l UCl'pa ll owr
medIUm- hIgh hl'l l. Add Ihl.' olllon and Yo Il.'a-
~poon '\all ali(I cook u rm l sofi" I1('d. abom 5
nu nUI C"S. SlIr LI1 Ihl.' mushrooms Jnd cook unlll
browned. aboul 10 nunult"S.
2. Sur III Ihe g.uhc and cook IInlll rragnm. abou l
15 seco nds. SlIT in Ihl.' br(llh, dnint'J bulgur, and
so)' sJ. ucc". Bn n g 10 a boll. CO'oocr. reduce 10 ~ sim-
IlIl.'r.lnd cook until ~llille hqUld IS .. bsorbed and
tilt' bulgur IS lender.aboul 15 IllUlU ll'S.
3. Off the he~ l , IN the pl[~f \Iand «lr 5 IlIInutl'S.
US1I1g a rork. stJr III the parsley and fluff lhe bul-
gur. St';lson \\ II h 1-.11t a lld pepper [0 laSI,'.
!j~ t :Rilclicn !j jp : ADO SOY SAUCE
We were IIlte r big mushroom fl avor he re, bu t didn't
w... nt to resort to e~ot lc a nd e~penslve mushrooms
fo, suc h ... homey dish . W e fo und tha t th e wi dely
available c re mlnl mushrooms gave the pilaf some
heft lmd pa ire d well with th e ru $tlc bulgu,. Ou.
breakthrou!jJh c.me when we added. da sh of soy
sauce-an odd choke for II Medlterr. ne.n dish. but
the soy uuce deepened the mush,oom flavor and
gave t he finished dish. rIch m.hog ... ny colo •.
BARBECUED BAKED BEANS COOKING BEANS 101
SERVES 6 to 8
PIIEP TIME : 15 minutes 1-l l·1'l..' III thl' Il"S t kllchell. WI.' wert" under thl'

TOTAL TIME : 30 minutes plus S ~urs bllk,ng time

illlprt'sslon dIal beans had 10 bc.. soaked "efol'l..'
cookmg 10 expl'(hte Ihe trine on Ihl' slOn~.
i31dlk ('!ff« IS 1111 ('.\Ttl/rlll ,I(/dl"ou /(1 IIINt' bdrbt'wrd SOllll'lLIlll"S. though. we l'IIILer don'l plan flf
/williS. If )'011 ,1.",', /1011'(' I,mt' /0 ",aki jrt'sh/l' hrrwf.'d enough ahl'ad or we forgel 10 SQ;Jk our bean5.
('?fftT. '/lS'lm, 1111///0 )IISI fiut', Whl'lI faced wllh a ghlch of tillS kmd. do we
Tl."SOrl to canned bl':lns or fo'b'O 1Ill' 1II11.'ndcd
" Ol,mel' bacon (4 II~), chopped line Illt'al cOlnpletdy?Thl' answl.'r IS no to both PO~SI­
onion, minced biliul"S. \Ve slIllpl)" decided 10 S1Ill1Uer drlcd be~n~
" garlic: ciovu. minced [hal had nOI bt'en soakl'd and SCI.' w hat tr.lIlspln;·d.
1 pound dried Imall wh itt beans (2 c ups ), Much to our surprise. the unsoaked beans 0111)'
such ill navy, picked ovar and ,In.ed look Jll awrAge of about 30 IllllllH r<i longe r 10
8 CUpl waler cook than soaked bt'ans dId, Our unsoakcd bea11S
1 cup "rong black eoH •• also n;'q u ircd more (ooklllg liquid and, admLl-
}i cup b,nbec:ue .auce, plus exira lor ledly. weren'l as l'venl y cooh-d. bUl t hey wen;' an
5talO"I"9 acceptable alternative, e~pe, i ,llly when thc beans
)4 cup packed d .. rk brown l ugar w<,:rc going to bt· pun'cd or 11IadlNI. Eadl n'(IPl'
" VI teaspoons prepared brown mUltard Llukes t',m ugh 10 St'fCC " [0 6,
1 tablespoon light molu,••
Tabuto Overni ght-Soaking Method : Pick Ihrough
Sa lt lind pepper and rinse 1 pOllnd bl·;rrl~ . Cover Iho: beans WIth 5
C\Lp~ water and ~oak o\'ermght. Dr.lLtL.
1. Adju~1 311 O\1,~n rock to the low.. r-lIliddl ... pml-
lion and hl'at the oven to 300 d("~n.·~. Cook thl." Quick-Soaking Method: Pick through :lIld
b;tcon III J brgc Dutch oven 0\·... ' m edIUm hl'at rinse: 1 pound beans. Co\'er the bea us by 1 inch
\JIm] beginmng to CriSp. about 5 minutl'S. Slir in with wato:r 111 a large s;J.ucepall. Ur mg thc bean~
the omon :l.IId cook unnl thl.' omon IS solkl1ed. to a boll and cook for 2 1I1111Ll1<...... Rl'lllo\'(' th e
about 5 nUllutl"S. S;!UCt'pJIl from the heat. cover. and let the bc.·.. ns
SII for I hour. I)r.UI1.
2. SIIr III die g:;Jorhc :l.Ild cook unlll fngr.mt.about
15 seconds. Sur III the beans. \\"All·r. coffel'. barbe- Cooki n g Directiolls: I1 rlllB [h ... beam. 2Yi to:;I.-
Clle ~uce. brown sug:r.r. Illust'ani. molasses. Yi te;l.- spoons s;rlt. ~nd till.' WJ1l'r 10 a boll. R educc 10 ;I.
spoon T.,b;l.sco. lnd 1 Yo ICOISPOOns salt. Bring 10 b'entle smll1l<,:r and cook until Iht' beans arc ICI1-
.. boll. SCr.lPll1g up any browned bit!>. Cover and dt'r, followlIlg Ihl' t lllK' gl\'CII III the charI. Sur tht'
Ir.lmfer to Ihe ov('n. Ihke. Sllrnng e\'e~' hour. be~1lS occasionally 10 pn....'C1l1 them from Slicking
unul the bc.·;l.llS arc tender. about 4 hours. 10 [hI." oollom of Ihe pan. ,md a(~ \lst the hcat as
nel."dcd 10 maim;li n a gemlc simmcr. Dr.lin.
3 . R ell1o\ ....• the lid ;lIld CO Il1I11Ul' 10 bah·. un co\,-
ered. unlll the llqurd Ius IhI CkCIH!d 10 a syrupy J azzi n g Up 8eans: Cooked bl'alls can bc.. used
comistcncy. 1 to I Yi hours. Season till' beans in soup<. Stews. and chilts or III salads and sals:i5.
wi lh addilional bubeclil' 5:lIlCe. Tabasco. and ~al l To s., n'e Il1l'lII a~ :1 'lde dish, try d ri1.zlrng tht'L1l
and pepper to t~sle. wllh olive oil. le rnOIl JUIce. and chopped fT\.~h
Iwrbs. Of ~1L1lp ly drizzle with a vil1:iigrette (St'\:,
To Make Ahead pagl."5 51-52). Chopped ddl ll1l'a t~. ~LLch 35 ham
After cookmg. the: hean~ C;l.I1 be cooled 10 room o r sal:ullL. often help 10 spruce up till' fbeor of a
te:mpcrature and rcfTlger.l[cd. wr:lppcd IIglnly b.·an side dIsh. as do roasted red pepper> or ~ un ­
111 pl;l.S1Ie wnp. fOf up 10 4 days. Reheat over d ried 101113[0\.·S.
medIUm-tow heu befon' S(rv11lg.

THE ... M ERIC ... ·S TEST KITCHEN F",MILY COOK B OOK

 AMOU NT AMOU NT
TYPE OF BEA NS OF BEANS OF WATER COOK I NG TIM E

BLACK BEANS

Soaked
Unsoaked I pound S quarts 10 2 Y, hours

BLACK-EYED PEAS

Soaked
Unsoaked I pound S quarts hours

CANNELUNI BEANS

Soaked
Unsoaked I pound 5 quarts I Y, to hour s

CHICKPEAS

Soaked I Y, to 2 hours
Unsoaked I pound S quarts 2 )1.. to 2 Yi hours

GREAT NORTHERN
BEANS

SOl'l ked I V. hour s

Unsoaked 1 pound S quarls ,V> to l'/.i hours

NAVY BEANS

SOl'lked
• to , V. hours
Unsoaked 1 pound S quarls .- 10 1'/.i ho urs

PINTO BEANS

Soaked 1V. hour s

Unsoaked 1 pound S quarts IV> to 1'/.i hours

RED KIDNEY BEANS

Soaked to IV. hours

Unsoaked 1 pound 5 quarl s I Y, to 1'/.i hours

LENTILS Brown, Green,

or French du Puy '

Unsoaked 1 pound 4 quarts 20 to 30 minutes

'R<>d or y<:>lIo ..... lenl,ls should be us<>d only In soups as I hey ..... ,11 di"nleQrate during cooking

Two types of oork l'Ilr,ch Boston Baked 84Nns
BOSTON BAKED BEANS
SERVES 6 to 8
PREP nM E: 10 mmutes
TOTA l TIME : 30 minutes plus 5 "<>urs ~k,ng t 'me
!f )'1>11 (,.III', ji"J 1<1/1 p<!lk, 11,( ,111 mldi,i" I"" ., '>IIIICt'S
/Id(,'" (4 _./I(.'S) ul1lt·,I.I.
" o unce, ,"11 pork, Irlmmed of r Ind lind
c ho pped fin e
2 o un c.. bac o n (2 , lice,), chopped fine
o nio n, m Inced
p o und drIed sma ll whIte be an, ( 2 cup,),
, uch as nllvy, pic ked over and rin se d
9 cup , wate.
Y.i c up lI(l hl m o lass .., plu, e~ l.a l o r
leasonl ng
" Y.i t easp oon, prep llred bro wn mU5u.d
SaIl
t ells poon el d er vl ne(l ar
Peppe.
1. AcUUq all OWII rack to lilt" 10Wl"r~lmddll'
posltioll and hl'~t the O\'CII 10 30n degrel'S.
Cook th..- salt pork alld bKon 111 ;t luge D utch
0\'l'11 on', 1l1edHlln helt unlll bl'~1 1111111 ~ W cn sp,
aooul 5 1l1H1ml'\. Sur 111 Ihe omo ll <llId C011lllHll'
to coo k ullul wfrcllcd, loom 5 IIl1l1utl').
T H E A M ER ICA'S T EST KITC H EN FAM I l Y C O OK BOOK
Bean Basics
Have you ever cooked beans for hours lind
found they failed to soften? Ctwllky and
tough- skinned, they might as well be rllW. The
prevailing wisdom Is thllt acidic Ingredients
are to blalT\(l. However. after testing ~tch
after batch of beans with all different amounts
of vinegar added. we found ttwll we had to
add a whole cup of vinegar to the pot-much
more ttwln would be remot ely reasonable
in most recipes-to have any ill effects, We
attribute tough beans to hard water and stale
beans-problems that can easily be solved
before you even get home from the market,
When shopping for beans, It 15 Imperative
to select " f resh" d ried beans. Buy those
tha t are uni fo rm In size and have a sm oot h
e~te r lor. When d ried beans are f ull y hydrated
and cooked. they should be plump, with taut
Skin, and have creamy Insides: spent beans
will have wrinkled skIn and a d ry, almost
gri tty te~ture .
Uncooked beMS shou ld be stored In a
cool. d ry place In a $IIaled p lastic or (liau
container. Beans are le55 susceptible 10 pest s
and spoilage ttwln rice end g.alns, but It 15
st ill important to pick them oyer to remove
stones or debris and to rinse t iNIm before
cooking. Though they can keep for up to a
year, it i$ best to use beans within the lirst
month or two Of purchase. And If your tap
waler is particularly hard , cook your bean s in
bollied water.
2 , Slir m thc bClllS, wall'T, molasses, musta rd,
;md 1Y. u:aspoon ~ 1.111. Unn!,: to ;1 bOIl. 'iCrJpin!;
lip ~ny browned hilS. Cowr and tr,msfcT to tiu.'
o\·el1 . U~kc, SlIrrml; l'VCTY hour, until the b,'alls
,!T~' cc'nder, abo u t 4 h()ur~.
3 . RClllOVl' tl1l' lid l ud COntuml' to blke, \In('ov~
ered. umil dw hquld has tllIckel1l:d to l ~yrupy
COn~1>ll'nC)', 1 10 1V. hours. Stir ill th e vi negar.
Scason the bl'J.l1s wllh ldcimollal mobs~e~ ;md
Mit and pl'pper to t,Ne.
To Make Ahead
Arlc'r cooklllg, the bcans call be cooll'd to mom
Il'mperaturc' dlld rcfrigt:rJtcd, wr:!PPl'd 1I!;lnlr
in plaStiC wrap, (or up 10 .. da}'s. R ehl'at o\'('r
ll1l'dlUm-low 11l'~1 be(on' \CrvUlg.
NE W OR LE A N S-S TY LE To Make Ahead
RED BE A NS AIi:l'T coo king, thl' bCllIS call bl' cool~d to room
lel11pi.'r.lluTe alld rcfriger.m·d. wrapped lightly
SE II VES 6 to 8
111 pbstl c wrap. for up [0 -4 day~. Rehe:lt un:r
PR EP TI M E: 15 minutes
lll~diu!1l-1ow heat befo r~ serving,
TOTA L T IME: 2 hours 4S minu tes (includes 2 hours
baking time)

Sm ....rl plt';11 II-/rilr ,in', this (/riSSir ((nin- L<

Willi
usually ":fi'fTn{ It} I/S Rt'Ii /3e,III$ ,/lid Riu in NCIII
O,leml,. II is lI'I'rrll /""kiu.\!.r." /1<1111 small kil/tlc)'
1lt,/ws <11111 <uui.luilll' Sd uS't~r Jor lUI amlll'lIIi( IfXWrt'
ami J'm",,- Pirklcd R('d Ouiom (pll.~r 658)
rrr,!'(i{ IU«W IJlIH/im('III.
2 Qunce s bacon (2 sllees), c hopp e d lIne
on ion, m inced
red b e ll pepper, stemmed , seeded , a nd
cho pped fi ne
rIb ce lery, chopped f ine
Salt
4 g ar lic clo ves, minc ed
tabl espoo n m inced fre sh orega no
o r 1 teas poon drie d
t abl es poo n m inced f resh th~me
o r 1 t e aspoo n dried
6 cups wate r
p o und dr ie d sm all red k idne y b e lln s
(2 cup s), p icked ov er and rinsed
4 bay leaves
y" teaspoo n ca yenne pe ppe r
Pe ppe r
Tab asco
~ po und a nd o uille o r kielbasa sausag e ,
qu arte re d and Slic e d Y.. in ch thick
1. Adjust:111 o\'~n 101(.:k (0 th~ IO\\'l'r-middl~ position
:md ht'lt th~ on'll to 300 (kgrcl'S. Cook thl' b.1Con
in a brio.'" Dutch ow n ova mediulll heat until c ri..p.
lbout k IIII11Ull':S. Sor 111 th~ onioll, bell pepp~r.
celery. lnd 1 t~aspoon s.,lt. Continue [0 cook until
th~ wgetlbil... lre o;oftt'm:d. abom 8 minllll....
REFR I ED BE A NS
SERV ES 6
START TO FI NI SH: 2S minutes IZDi
IIT<' II If )'(111 Ukr )"'"r bl'WIS ,III III( spir)' side, d,'II', bmlrcr'd
seed tilt' j,daJlf,jo. R~rrjt'd bed", (d" be Sfrr'f'd wi,11 d
Itlriel)' ,if.,!"",is/lrs. j"dUlIiI~l! WrlilllI rlu/ls. S"I.<II , I'lr~'+
It'lijil/'Ipfii" (lrib. ,lir,·'/ $(,,1/1(>115. sllmldrd l\f" ,Ul'fC)'
JOlrk ,>r r/trrM,,, rlrrrsl'. lI/1d $Oll r m'l/m.
3 (15.5-oun ce ) ca ns. red ki dn ey b eans,
dra ine d a nd rinsed
cup water
5 tables poons o li ve 011
o n io n, minced
jalape i'io c hUe. s temmed, seed e d ,
a nd mince d
5all
2 g a rli c cl oves, minced
te as po on cumin
Yo cup mince d Ire s h cil a ntro
(opt iona l)
Tabasco
Proc<."SS the belllS and ",;atcr 11\ :I. food proc(''<5or
until slilooth, about 30 sel'UlIds. Hl'lt the oil in 3
12-inch nonstick ~kiJkt O\'l'r nll'dilllll twa! lIntil
~hillllllerillg.Add till' omon.jabp"llo, and Y, Il'J-
~poon 5.,It. Cook lIlItil ll!<' vcgetlbk'S arc ~til'ned,
abom 5 lI1inuti.':S. Stir in tll<' bo;lrlic and cumin :md
cook until fngram. :tbout 15 seconds, Stir in tIll'
pun:ed belrlS and cook ulltil til<' beans arc thick-
ened. about 10 minlllt':S. Sur ill thl' cibnlll) (if
using) , Season with salt and TabaS{;o to t;JSt~.

2. Stir III [h~ glrHc. on:gaIlO. and [hymt' lnd cook

until f1OlgrJIlt. :lbout 15 seconds. StiT in lhe W:lt~ r, !h.'J t :Xitcl!~1 S ip: SMO O TH B EAN S
~cnplll~ up :Iny bmwlI~d bits. Stir in the belils.
Au thentic refried beans are leftover stewed beans
bay ka\'Cs,cl),l'ulle.1 teJspoon peppl'r.:Ind v.tea-
cooked In copious quanti ties Of lard until they
spoou T., basco. Uring 10 a boil. CoveTand tr:tnsfeT
soften to a smooth paste. But considering tha t
10 [he oven. Illk(', stirrin~ eWTY 30 lIlinut~s. IIntil
few 0 1 us have stewed be"ns left over, we opted to
the beans arc t('nder. 1Y. [02 hours.
make ou r refrled beans with canned beans. When
we b egan testing, we soo n found out that canned
3 . Remov~ thl' lid and stir in the sausage.
beans appa rentl~ h~ve toughe r skins than Sle wed
Continlle to bakc. ull covc red , IImil the liquid has
beans and needed more force than t ha t generated
thi c k~ l1 ed. about 30 lllHnttl'S.
b y a potato masher and an arm. So we tu rned to
the food processor, which did the trick. The skins
4. Di~card t h e blY leaves. Let the b('ans sit for 10
virtua lly disappe a red, and Ihe resulting puree was
lIlillllt<·~.
Sl'aSOIl the be~n~ wi th sa lt. pepper, and
comple tely smooth-perfect lor re frled beans.
T.,basco to tast('.
 HOPPIN ' JOHN 3, R emove till' hd and ~u r III 11K' ham. Conunuc
SEIIVU 6 to 8 to bake, uncovl' red, untll tlu: h{lllid IllS du ck-
PREP tl l'l E: 15 minutes em·d, about 30 nllnUl<'S.
TOTAL t l"'lE : 2 hour s 40 minutes <'ncludes
2 hours baking tllne) 4 . l),se;"lrd til<' bay Ic;wt"S. Let Iht, pt';"I< $11 for 10
nUllutcs, Sur HI the pa"IL'Y 3nd scawn w ll h salt.
l11il IflSh is «"I,lillmlll/ly SlT!n/ UTII, U'/u/r ri«' jll /11/' pepp<'r, and T;"Ibaseo 10 !a~te.
S<>IIIII 011 S'1" H·.lr~ I),'y fitr ~ l'l(k. '/i.> SlTI'I', root-
2 OIPS 'f /"u,INtr.llll wlmc ritr,fo/lauTI'!o! IIU' cir,/f/ (ttl To Make Ahead
p<':(f'I52. After cookmg. the peas ca n be cooled to room
tempcr.n un: and r('fngl"r.m'd, wr:lpped t.ghdy
4 ouncn bacon (4 slice.), chop ped coarse 111 plasti c wnp, for up to .. dJ~. R d ll"at owr
2 on lonl, minced lIlt'diufll-low heat befort' ~ervUlg.
Salt
4 !jIulic clolles, m inced
l J.S teaspoons m ln ... d tre.h thyme
0, J.S I'lls poon dr ied CUBAN BLACK BEANS
6 cups water
SERVES 6 to 8
p o und drie d bleck·eyed peas (2 cups),
PREP TIM E: 15 mlnute$
picked aile. lind rin sed
hours IS m,nutes (,n"udes
TOTA L T t ME : 3
2 bay leaves
2~ hours bak,ng t,me)
~ IU l poon re d ~pp.r " a ke.
Pepp er S/·m·II,{'se J){"IIIS will, plm·" w/rit" nfl', Sdur m',mt, /141'
8 ou nc •• ham sleak, c ut Into J.S· lnc h pieces sa"re. drul lim/' U'l"~(,"'$.
2 tablespoo n, minced 'resh persley
Tabilsco 2 o ... nc.. bacon (2 s llcas), chopp.d tin.
2 on ions, chopp. d med ium
1. AdJu~t :til
own rack to th e lowl'r- Il uddl(, POSI- red bell pep~., 51. mm. d , ,.ed.d, .nd
tion <lnd he<ll tilt" 0\"1:11 to 300 d(·~n·L"s. Cook th e chopp.d m. dl ... m
b3con III a la r~t· Dutch O\'CI1 o\'cr mcdlluH hl"Jt t ••spoon c ... mln
unnl en sp. abou t H IlII1lUh:S. Sur III the omons Sail
aud I tcaspoon salt and (on UllUe to (ook ulltil 6 g.rllc clov.s, mlnc. d
softt'.ll'd, 300m 5 I1lm ml~. 2 teaspoons minced Ir u h oregano
o. % t ••s poon d.i.d
2 . Sur 111 the garbc aud thYlUt' and cook Ulml fr.:a- 6 cups wat. ,
~rJm. about 15 SI..'Co' lds. Stir III tht, wdt<'r.senp mg pound drl.d black b • • ns (2 cu p s), p lck.d
up lny b rowned 1ms. SI1r III the hbck-t")'ed peas. ov • • and . Insed
bay lcalles. r<·d peppt'r fla kl'S. and '/. te3spoon 2 bay leaves
pcppt'r. Brmg to 3 boll. Covcr and tr:lI1sfc r to the Yo teasp oo n .ed p.p~ , lI.kes
OW I1 . Bah', surrin~ CIICry JO 'lILnute~, until the J10 teaspoon b a klnll iod.
pcas arc tcnder, I V. !O 2 hours. It, po ... nd chorlzo S.... S.II., qu a ,te r. d
le nllthwl s. a nd Sli ced It, Inc h th ick
Yo cup min ce d Ir.sh clt.nlro
Peppe r
5eJI :Kamel. :lip: KeEP THEM S EPARATE
The maJo. lty of r&Cl~s lo r Hoppln ' John cook the 1, A(~usl all oven r.lck 10 tlll' lowcr- l1llddle po~i­

rice and beans logethe •. Our recl~ Is a deparlure
from Ihat t. adltlon because we found thai It was
very tricky to pinpoint ex.clly when to .dd the . ice,
since bl.ck-eyed peas cook differenlly from bag
10 bag. So to m.ke thb recl~ easie r (and more
reliable). we d&Clded to cook Ihe j)@.s un til they
were done and simply serve them over perfectly
cooked while .Ic.,
n on and Ileat the oven 10 JOO dC!{I1,'es. Cook t he
bacon in a b!);l' Dutch ov('n O\'C ' IlIl'dnnn he;1I
um il <"TisI', aboUI 8 mmut ......;. StIr 1ll Ihc om on~.
bell pepper, CUllllll, and I teaspoon (alt. COllllllUe
to cook unlil Ihe vcgellbll'l> .10: wfic' ll'd, about
8 mmUl .......
2 . Sur ill the g;lrhc and oregano and eook u1l1l1
tr..gr.l11l, about t 5 second,. St.r ill th t· \\'3It'r, scrJp-
ing up the brow1Ied blLS. Sur m the bea ns, bay
k~\'es, n:d pePI)Cr flak ..'S, and bakl1l!; 'IOda. I1rmg 10

THE AMERICA'S TEST KITCHEN FA M ILY CO OKBOOK

5vl 3Utclwt !lip: BEAN S AND BAKING SODA head uca.o le (1 pound). wash ed , drie d ,
and sUf;ad thin
We know what you are th inking: Why Is the re
baking soda in this recipe? Here In the test k itchen,
:z tab lespoons m lnf; ed f 'l$h pafltey

we find t hat dried b lack beans haye a beautiful 2 teaspoons fresh le mo n l uke

black sheen In their raw state, though , muc h t o our Pe pper

dismay, their color fade s t o a red di sh gray alter a
cou ple hOUrS 01 cooking. We knew there had to
be a w ay to keep the beans black , and with great
determination we se t ou l t o find It. It was o ur
sdence edito r who suggested that w e try addi ng
a li tt le baking sod a t o the beans, si nce alkalin ity
(which baking soda Is high In) causes the beans
to keep their colOr, as opposed to acidity, which
causes the COlor to turn.
3 boll. Cover and tr.lIIsfc r to Ihe own. (Jake. srir-
rmg ~'very 3() l1Iil1l11<."<;. um il Ihe bealls JI"\: tl'ndcr.
:2 to 2V:r hour;.
3 . Rl' mo\"<: the lid alld ~tlr ill the l:lUsagl".
Conllilue to bake. unco\'t' n.·(I,IIlHlI the liquId has
dn ckem'd. about JO mmUll'S.
1. H ut II\(" oil 111 a l:!rge Dutch 0\"<."11 over
llledllllll he~t unnl shimmering. Add Ih~' omon.
ca rrot. ~nd Yz tea~pooll s:.llt. Cook \lllIil 11K" wg-
ctabk"i arlO lightl y browl1t:d, ab out 9 1II111Ut<."I. Sur
III the garhc and l1,.'d pt'pp~'r f1 ako:s and coo k 1111111
fr"gr:IllI, ~bout 15 seconds.
2, Sur III the OC;lIlS, broth, and ralSm~. SI'r1l1kle
Ihe <.'SC;arok O\'\:'r the lop. Ct)\"{."r and cook. surrmg
olle n, 1111111 Ihe ("S("arok is WIlled. aboul <) 111111111......
3 . Uncowr ;md ~ llllme[" unul all Ill<.' l"!lut! I~
11<.'~rlye\,:l por.lled.aboUl 5 nllmlles. OtT til<." hell.
st1r ill the parslt,y and lelllOll JUl<.: ..·. Sea<OI1 Wllh
laJt :md pl'ppt'r 10 talle.

4 . Disca rd the bay lean'S. Lei the beam sil for

Tasting : Canned White Beans

10 IIlmutes. Stir III Illl' cilamro and season wlIll We s':l1ll pkd four brands of cann ed willie IX'.lI1s
~II ;md peppt'r to [aSle. m our k'aT(h for the b<.'"S1 bean~ for our SICI!t;Ill-
StylI:" Ik':ms and Gn:t"ns (a bove). Our n:Clpt' ra lls
To Make Ahead for c HUl ..·llml be ans. but becJ.use SO fl'w h"\ndl o f
Afle r cooking. Ihe be;ms can ht· t"ook'd to roOIll canned c:l nllellull beans ll1,.· dismbuted oall0n-
1..'mper.mlT<: ;md n:frige r:lIt'd, wrapped tighdy widl', we broadened our t:lste \eq 10 lIlc1udt,
in pla~t1C wrap, fo r up 10 4 <b ys. R eheat over alternalive wbi le be;ans wilh widl·'pre.ld di ~lribll -
med ium- low lwal befoT(' ~ervmg. 110 11. ~lI('h lS I;l1,.'al no rthern lnd navy hl',UK \Ve
115t("(\ eac h COUlI'lIdl'r twice; ~t rJl gll l from tIl<:' fan
(after belllg rmscd) Jnd pll:"p:tn:d 111 our reCipe.
Prog rcsso Ca nnellini B ea n s, dl'S(" r ibc:d a~
SICILIAN-STYLE BEANS "cll:"amy" bUI "firm:' came in first III bolh 11K'
AND GREENS pl:lln o..(\llIg ~ nd III the Sicilian-S lyle lk.1lls and
SERVES 6
Grt'en$ reClpl'. T~5h:r; compl;uUl·d th~1 mher
PRE P TIM E: 10 minutes TO TAL T I ME; 35 minutes
bumls of be31lS W("n: "Im'~l)'." "bhnd:' ;md
"mushy" III co mpartson.
Chirc',)' «l/llra".~h il /i,IS ,I SI r.JU,~'i"' jllII'lJr) (1111 be s lIb·
slium'dfi" III( fsm,oll', iI/td (hi(~'tlf(/s 0•.~.r"r ,,,,,rhem
l'l',ms ({III f>r USt·1f i,wrml "1 Iht"" (mUldliui bt'ans.

~ cup eXira-v irg in olive oil

red o nio n. c hop~d m edhlm
carrOl, pHl ed and chop~d medium
Salt
4 garlic cloyes, sliced Ihl n
14 t eas poon red ~p~. flak u
2 (15 .S·ounce) c an l u nnelllni b .... ns.
drained and r lnsad
cup low-sodium f;hl cken broth o r
vegetable broth
~ cup raisI ns

RIc. , Gr a I n • • a nd a • • nl
SPANISH-STYLE BRAISED sau5.:lge In Ih ... ~k lll ... t, cut-side dowII , alld coo)..
LENTILS WITH SAUSAGE until brown ... d, about "2 1Il1llUh.'·S_ TransfeT 10 ~
SERVES 6 to B or 4 as a maIn dIsh pl~te. ka\'mg Ihe f.11 III the pan.
PREP liME : 10 mInutes
TOTAL TIME : 1 hour 10 mlnUles (oncludes 45 mInu tes 2_ R etu rn th~' skili el wllh th e fat to medlUm - lngh
(00010n9 t ,m.) Ill·al umil slmnmeTlIl!,:.Add the onion ~nd Y. tea-
spoon ~:dl ~nd cook umil softened, aboUl 5 111111-
{( )"111 (d"" fi lld /..,lIi/', till 1'11)- {also (,rllrd Frm r/, ule~. Stir 1tI til<' Iflrlic, p;lprib, chili powdt'r. and
Inlt;/.; s,',' tilt' /"t\). brPUll ", gr;'rll If/uils II~'II Ills!> thYlIle. Cook \111\11 fragram, aboul IS seconds_ Sur
1I~'rk, ,iii/WI/,ll" rill'}' ""'Y Ift'(''/ II IIII las CI~lhl/.I1 I ;"'r. 111 till' 10111<1((:)1.:5. brolh, Walt'r, and !ennls. Ur1l1!; (0
a boil. Cover. rcducc the heal 10 10\.... and cook
tnspoon vegetable oU Ullul tht, knuis arc almost tender but still 1 Imle
pound kielbasa sausaV., cut lnlo " e qual crunc hy. about 35 IlIl11l11 CS.
lengths and spli t lengthwise
onion, minced 3_ N e~ll e tile klclbJ ~l mto the lennl5 arid (o n-
Salt tlllue to coo k. cO\'cred, over low h e~ t 1111111 the
2 IIluUe cloves, minced I~,ntds an: complelel y lendt·r. abo u~ 10 mH1utc~.
teaspoon sweet paprika St'aSOIl wnh s;111 and pepper 10 tast .... Sprinkle
teaspoon chili p owder With tile " llholl ~ b~·foft· ~ r ... ing.
tellipoon minced Iresh thyme
or ~ taupo on dried
1 (14.5-oun ... ) (lin diced lomMon. drained V"'~I"'TION

1}S cups low-sodium chle ken brolh SPAN ISH-STYLE BRAISED LENTILS WITH
1).i cups ....",Ier SAUSAGE AND CHARD
cup lenllls du Pur, pie ked Oller WJsh and dry I bunch chard thoroughl y, IIll'l1
and tlnsed scp.natc Ih ... 5t... 1115 frol1l the Ira\,t.'$. Chop bOlh
Pepper the siems alld Il·a ...... ~ n1l0 lIledillr11-~i zcd pu~ce ..
2 IcaUlons, sliced Ihln and rc<;t.-rw th em III se parate bowk Add th e
c hopped qems to t he PJIl wilh the Oil ton III Sll'V
I. "'kat lilt: 011 HI ~ 12-mch skill et owr IIll,dlUlll- 2. Slir till' ch;lrd Il'aVl'S llUO the l'oo ked lenuls
hl~h h c~t until shullIIll"rtng. Cart'full y by Ihe bdorl' addmg tlte ~~Usa!;l' in ~tep 3.

Lentils 101
Lent ils come In dozens of si zes and colors (lind from many parts of the world), lind the differences In
flilvor lind color are large. And becllusa they lire thin-Skinned. they require no soakIng. which makes
them II mo$! ver~tile belln. In the te51 kItchen, we evaluated the most commonly available types of
lel'llils 11'1 terms of taste, texture, and appearal'lce. Here's what we found.

Brown and Green lentils: These lar';ler lentils are what you'll find 11'1 every supermarket. They are a
uniform drab brown or green. Tasten commented on their umlld yel lI"ht and earthy flavo r ~; some
found their texture "creamy,U while others complaIned that they were "chalky." But everyone agreed
thlll they held their shape and were tender Inside. Th is is an IIIl-purpose lentil, "reat In soups and SlIlads
or simmered, then tossed with olive oil end herbs_

Lent ils du Puy: These dark "reen French lenuts from the city of Le PUll' a.. smaller than the more
common brown and green varieties. Thall' lire a d ...rk o live green, ... Imost black_ Tasters praised these
for their " .ich, e ...rthy, complex /lIIVO'" and "fir m yet tender Ie.ture." Th Is Is the kind to use if you lire
looking fa. a len t il that will keep Its shape (lind lOOk beautiful 01'1 the plllle) when cooked, so It's perfect
for salads and dishes where the lentils I ...ke CliMer stage. like our Spanish-Style B.alsed lentils with
Sauwge (above).

Red lind VaUow Leni Us: Spilt, very colorful, and skinless, these small orange-red or "olden-y(!lIow lentils
completely dlslnlegrate when cooked . II you are looking for II lent ilihat will qukkly break down into a
thick puree, this is the one to use (See Indlen-Splced Red Lentils on paSle173).

THE "'ME~IC""S TEST KITCHEN FAMILY COOKBOOK

I NDIAN-SPICED RED
LENTILS
SE II IIES 6
PREP TIME: IS minute,
TOTAL TI MIE: 4S minutes (Includes 20 m,rlI,lles
Slmmeung lime)

(-:.a',III' /II,IS"/,' 1$ ",(,mmJ Imb"" $1';(( /II;.\'''' ff ,/,.1/

mrlmlt"J soml' lOmb"""ioll lif fUmm , rori(llll/CT, nm/a-
IIHlIII , 1H"I'IH'rromS,t11111d1110ll, clon·s. !IIIII saf-
IWlml)l,
In"" Sp,(f' Islmllis "lIIkrs II ''I'n;OIl l!fimJ<lIIl1d 111111 ..
SUfH'mr,rrkrl. if >,"'1 (,1/1) Jill/I JI, fry " s,lIIrmrt food "r
I II/h,m )//('/~ ,\ IIIkr slIre /I) liS( mn/IIHf lIulli , 11M <71'"<1111

p( (,>(,1/",1, I" Ilus I'I'I"IK. If )'0111 SII/1t'ml<lrkl'l ,/,,;,'SI",

t.lrry rrtlkl/lils. )'till. 1.v"ill"r""dIllIli/ slm,' will. s.-f!'I'
w.,h /',151",", rift'.

2 tables poons vegelabl. all

onIon, minced
Sell
•9ulic: c lovel, mince d
lablespoon gra te d gln".r
1 teaspoon guam ma sela (s • • note above)
]: cups wate ,
, Yo cups red lentil s, pi c ked ove r , nd rln5td
(s •• peg' 172)
c up coco nut milk
Yo c up minced fresh cilant ro
Pepper
3 med ium plum t o matoel <12 ounces) ,
cored, "ed ed , end chopped madlum
I k Jt th~ 011 111 a larg~ S3uct'pall owr
h ea t until shnnmer mg, Add the oniol1 and ]
tCJ~ll<)On \.alt and cook IImi] wftCII{"d, abou t :;
IlImutt's, Sllr 111 the garlic, glllger, and ga r.l lll
IlIJ<a1a .111<1 cook lImi! fr.l!;nm,abom 15 ~(.'conds.
Stir III tilt' lvall'T. lentlls, and coconut milk. Bring
10 a bOIl. R educe to .1 ~1111111e r. parlmlly cOI'er.
and ("oo k unnl thl' knuls break down to form a
thI ck PUI\'l" 2(11030 111111111l'), SIlr III the ciiamll).
Se.l~on wnh ~alt and pe pper to laStl' and sprillkl,'
wllh the !011IatOl'~ lx'fore ~er\l ll1 g.
TO Make Ahead
Afte r cookmg. tl1l' lt'1I111s can be' cookd 10 1l)0111
tl'lllperatun' and refnlter.lIed. wra pped tight])
111 pl.l~I1C II rap, for lip 10 4 days. Reheat over
II1l'dlum·)ow heat !x'fore ....·1'\'11Ig. Do 1I0t add til<'
niamru ,md t OIt1~t{)L'S unlll ready to Sl· rve.
Served WIth a dipping wvca. IheR F"ed Tofu Flng<ft'$
"",~a iOn unu waillPl)et izer Or, whef'l .eNed With II $alae!. II
light ""'''' cour.e
FRIED TOFU FINGER S
SE R VES 4
STA RT TO FINISH : 30 minutes rz:DJ
m~dium Sm~' 111111 Hm.ry.,\IuI/,mf ()'J'J'U"~ 5.111(( (I"'-lor
640) I.r Qui(k 'f ;'I11.11,. SIIII<'( (,J."l~ /"75), FIlf IIItlF!'
./11II'Or. Sl'dSI>II iiI( brc, .. /rrumbs 11,,11 d /('\1' t.lbl(,SI"""'S
4 Xr<1lrd I'rmUI'S<l1l (/'«'51".
(14-ounce) pa ckave f ir m or a. tra-flrm
tofu , patted dry
1 cup all· purpose flour
2 large eSl gl, IIghtlv beat an
3 c ups p lain drl ad b readc:rumbs (see
page 300)
Salt and peppe r
Yo cup vagetabla 011
1. AdJ uSI an OVO:I1 rac k to thl' Imddlo: position.
place ~ n ovenproof plate 11l1l'd with paper t{)wcl~
o n Ih.. ra ck, and heat the own to 200 d~·~ n..'l'S.
Slic.· the block of tofu CI'(XSI\ ISC mto O:If;ht ~.Ibs.
each aoom Y, mc h dn ck. SI"e eJch ~bb 111(0 Ihn..·o:
Strips, each abo ut Y, mch dnd•. (You ~hol1!d h.1I'C
24 qnps Ihlt are ,1001l[ 3 Ulc h cs 10llg and Yz mch
thi~·k.) Spl'l:ld [he 110ur 111\0 olle shallow dISh.
pour tht' e~ 11110 l Sl'cond ~haIlO\\ dish, lnd
~pread tho: brcldcrumb-i 11110 a dllnl ~hJlIow dIsh.
2 , Seaso n th e to fu Wl lh nh and pe p pe r. Wo rk1l1g
wIth J few plee..-s of tofu at a tl1 l1e. du~t dll'1l1
wllh flour. then dip 1I1to the egg, and finally
coat wllh the bn'adcrulllbs, pressmg 011 the
crutl1 bs 10 help them adhl·re. by th\' bread l'd
tofu on a wIre rack S<,'t over a ba kmg sheet.
1. For th.' s-Iuce: W lusk togl.' thn .11t of the- 5.1UCe
mgrC'd lel1ls.
2. For t h(" slIr-fry: Combine tht· garlIC, scall iOIiS.
g lllg(" r. WJt("r. cu rr)' I)(}\\'der. and' tabk-spoon of
Ihe o il :lIId Sl'l aS ldr,

3. J lcnl thc oil ill a J2-HlCh skillet owr medium- 3. Toss Ihe tOfu wit h ~ah alld pepper to uqe.
lugh heat lInll! shim me r ing. Carefu ll y by half 1-11.';11 1 mo re tabll'~pool1 o d 111 a 12-illch nO Il-
of the breaded tofu in the skillet and cook w ml suck ~k ilkt ove r 11Igh helt until j u~t slIloklllg.
hgln golden bmwn o n all sidl'S, about 4 I1l I11UtC". Add the tofu and cook, stirring often. unlll
Dr.lln th e fnt"d tofu bn dly on paper 1O\\ds. then lightly browlled 011 scvcr:JI sidl'S. about of 1I1111l1 tl".
transfer to tht" pb tc III the o\'en. R epeat w it h the Tr:Jl1sfe r the IOfu !O J bowl.
rcmaHlll1g brcJd('d tofu.
4 , Add the rcm:unmg 1 tablespoon 011 to tbe
~killet and he~t over med IUm hel l unnl shulI-
nlt'nng. Add the- oll1on and bell pepper and cook
STIR-FRIED CURRIED TOFU Ulll11 till,)' lx.'gl11 to soft ell. abo ut 2 1l111111IL'S. Sur
WITH COCONUT SAUCE in the snO\\ peas ~ Ild coo k for 1 m inute 10llger.
SERVES 4
PRep TIME : 20 minutes TOTAL TIME : 35 monute$
5. Cll'ar the celller of th e pall and add the garhc
mix ture. Cook. Illlshll1g the ga rl ic Il nxtun..' 11110
& sml' IU U$( IUI$II'('1.·lrnrd (<1('11111/1 "/Ilk, 11<'1 SII\'j'I/"H'J the pan wit h the back of l sp.lIuta. tlmil fngr:ulI.
llJ{,mru (It'd"'. ill ,1';$ rcriJ1f. all, PPIUlIII!f ""'(/fit (<1 about 30 s<"coluk Sur th(" garlic mixtllr(' mto the
/'rIIlflll,t/ .k>ylH>'l/I (<ll't'), 011 jm" M-il/rll (lt1H>1. (,/II bt- \'CgelJblLoo;.
SubS/lllIlfl/fill Ihr Icifu.
6 . H.l'lurn tht, IOfu 10 t1w skillet. Wlllsk thl'
SAUCE s..luce to I'l't'omhull'. thell ldd 11 10 the skt lkl.
'Ii cup coconut milk Toss umi l all till' mgrl·dlenfS arc wdl coatrd With
6 tablespoons low-sOdium vegetable b roth till' 5.1uce.
le.spoon suga r
Yo le.spoon sail
y. teoupoon , ed pep pe, Ilakes
jo t :KiLdt£" iiip: JU ST PA T DAY
For this re<:lpe. we k new we wanted lightl y browned
STIR-FRY and crispy tofu. Aft er fuSSing w ith a slew 0 1 tofu
1 g arliC cloves, minced re<:lpes calling for a variety of time-consumlng
1 sc, lIlons, sliced thIn techniques. Irom dredging the tolu in f lOur to
1 tablespoon gra ted ginger Iree:ting II 10 p. enlng It overnlghl. we fou nd that
1 tablespoon warm water patting the t ofu dry lind $lIutelng It over high heat
1~ teaspoons curry powder produced the resul t s we d esi red . w it hout any ext.a
1 tablespoons vegetable 011 steps.
(14-ounce) package Il rm or extra-Ilrm
tofu. palled dry and cut Into I -Inch cubes
5,11 end pepper
large red onion, halved lind sliced ~ inch
thick
ted bell pepper, stemmed, leeded, lind
cut Into l4-inch-wide strips
12 ounces snow peas, Slrings .emoved

THE ... MERIC ... ·S TEST KITCHEN FAM'LY COOKBOOK

PASTA
 PASTA

PASTA SAUCES FRESH PASTA, RAVIOLI , AND BA K ED PA STA

OTHER C LA SSI C DISHES
Quick Tomato Sauce _ 175 Baked Macaroni and Cheese 201
The Best Spaghetti and
Arrabbiata (Spicy) Sauce _ 175 Baked Cheese Tortellini with Peas,
Meatballs 176
Radicchio, and Bacon 202
with Vodka and Cream _ 175
Linguine with White Clam
Sauce _ 189 Baked Ziti with Tomatoes and
No-Cook Tomato Sauce _ 180
Mozzarella 203
Spicy _ 180 Spanish-Style Linguine with Clams
and Chorizo 189
Cheesy Baked Manicotti 204
with Mixed Herbs _ 180
Fresh Egg Pasta 190 with Pea and Mint Filling 204
with Olives and Feta _ 180
Fettuccine Alfredo _ 191 Simple Cheese Lasagna 205
with Fresh Mozzarella _ 180
Mushroom and Spinach
Simple Homemade Cheese
with Fennel and Parmesan _
Ravioli 192 Lasagna 206
180
Spinach and Ricotta Ravioli
Meat Lasagna 206
Pesto _ 181
Filling 193
Sun-Dried Tomato Pesto _ 182 Aglio e Olio _ 193 SKIL L ET PASTA
Roasted Red Pepper Pesto _ 182 Pasta alia Amatriciana _ 194 Skillet Lasagna 207
Parsley-Nut Pesto _ 183 Pasta alia Norma _ 194 with Italian Sausage and Red
Long-Cooked Meat Ragu 186 Spaghetti alia Carbonara _ 195 Bell Pepper 207

Bolognese Sauce 187 Pasta Primavera 196 Skillet Chili Mac 208
Puttanesca Sauce _ 188 Skillet Ziti with Chicken and
Orecchiette with Broccoli, Sausage,
Broccoli _ 208
Chunky Tomato Sauce for and Roasted Peppers _ 197
Lasagna _ 205 Skillet Penne and Sausage
Penne with White Beans and
Supper _ 209
Pancetta _ 197

Creamy Shells with Peas and Skillet Tuna Noodle Casserole 210
Prosciutto _ 198 Skillet Turkey Tetrazzini 210
Shrimp Fra Diavolo 199 Mexican-Style Skillet
Vermicelli 210
Scallops Fra Diavolo 200
Fettuccine with Shrimp, Tarragon ,
with Chorizo 211
and Cream _ 200 with Black Beans 211
Creamy Stovetop
Mac 'n ' Cheese _ 200
ASIAN NOODL E S
Curried Singapore Noodles _ 211
Vegetable Lo Mein 212
Beef Lo Mein 212

• signifies FAST
QUICK TOMATO SAUCE VAR IATION S
ARRA881ATA (SPICY) SAUCE
MAKES 4 '\IPS, enough to sauce 1 pound of pasta Add I teaspoon red p.:pper flak('S with the brarhc
STAin TO FINISH 25 minutes IZ1iI in step 1 and SlIbslitut.: \4. cup 11l1llced parsley for
"/1,is (,'1"1/"' (,1/1 /I(' (Mil,' ./,,,,/Jirti, #lUI )'lI1i will 11('('11 th.: blsil m StCp 2.
'" Jlmmer ,Irf 11l1l(r tI/i "t/,Ii/IVlldl /0 "unUlts. Quirk
"""''''ftl Smut u'lJtld 11,./1 Inlh <lily lyPl' or slHlpr of QUICK TOMATO SAUCE W ITH
11,1l/,/
VODKA AND CREAM
111is SUUff 11lS'1'1 gffdl 11;'/' Ollr ChUfY llal,.d
] t .. blupOO"'$ nt r.·",lrgln olive 011 .\llIIlIwll; u;,/, Pra Imd Mim Fillmg (J1'Wf' 204).
1 garlic cloyes. minced Add 'h teaspoon red I)('pper flakes wnll the
(28-ounce) can cru shed tomllto~1S garlic 111 SIl.'p 1. Stir III 'h Clip \'odb. afler tilt"'
1 (14.5-ounu) .. an diced tomatoes sauct' hl5 SI1l1l11en'd for 10 minUll'S. Sur 111 1 cup
1 tablespoons minced fresh bull heavy cream du r mg the final 3 nUl1utcs of sim-
II. t ... poon l ugar mer ing.the n season with \;lit aud pepp('r to (.1Sll'.
Salt 011111 Iht' basil and SUb'lr.

1. Cook till' OIl :md g;lrhc 111 a llwdlll ll\ Sluccp:m To Make Ahead
ovcr me'dulIl! heat, surrll1j; oftcn. umil fr:lgr.mt This recipe will keep in t he rcfnger.lIor, stored m
bill not browlled, ~boul 2 minutes. Stir ill !II<: ~n airtigl)! co nt~ine r. fOf up 10 -I da)'s befor(' S<'fV-
crushl'd a1](\ {heed tomatoc~ With !lll.'iT juice. ing. [ t can alw be frolen for up 10 2 l1Ionths.
Unng to a SlIlliller and cook unt il sh~hdy thick-
ened, 15 10 20 minute'S.
Tasting : The Canned TQmatQ King
2. Sur 111 the baSil Jnd sug:u. SCdSOI1 with $;lIt Tl' n months OUI of Ihe year. Ihe '1(l.Il1t)" of
to taste". When IOSStllg the <;;Juce w it h past.1. add canned tomalOl'S eaSily surplS~'~ lhal of any
~omc of the plSll cooking w~ta as Ill'.:ded (0 fR'5h 10ma10l'S you ilia), lx, lble to find. Picked
lOO'iCIi Ih.: conSl ~I.'ncy of Iht' 'i.:l uce. al Ihl' peak of npeIH:ss ;tnd ca nned nmnC(halcl y,
Iht..y are sweel. flavorful. l nd co nvenient. Wl'
tasled 11 brdnd~ of can ned IOmal(){"S, both
SIf:light from the ("d n and m our QUIck Tomato
Sell J(il.Mm Sip: ALL DAY? NO WAYI
$;Iun.. and dlsco"I.'n.:d, nOI mrprl~1rlKl y. Ihal
It n"dn't lake hours to make a terrific homemade nOI e\"C r y brand \\';IS up to ~lIuff. WhClI1l'r
to"",IO Wf,lce. In fact , we found lhat if you simmer
)"ou are buymg wholl' or dICed IOn1Jtol'S.
a simple tomato iiauce (one without meat) for
look for thOSl" thai an' packed III Jui ce r.lIher
much longer Ihan 20 minutes, you actually cook
than pure.'. whICh ha~ an unpleasant cooked
out the flavor. We a lSo found that canned tomatoes 10malO fla\'or. The wlIIlIIng brand. Muir G le n ,
conslstenlly ta ste better than those flavorless, out- uses orgamc tOIH~IOl':'i :md won aceobdl..... for lIS
of·season, red things they cali tomatoes at the 1l\brnm. ffcsh-from-tl1l'-ga rden flavor.
superma rket. (That sai d , If you are lucky enough to
have II bunch of great·tastlng tomatoes, try our No-
Cook Tomato Sauce o n page 180.) After testing ali
the different types of canned lomatoes and tomato
products on the merke l-tomato paste and whole.
diced, crushed, and pureed tomatoes among them-
we found that a combination of diced and crushed
tomatoes works Ih e besl. The diced tomaloes add
good chunky tUlu.e, while Ihe crushed tomatoes
provide " nice s mooth foundation. As lor Ihe
seasonings, we noled thai It IS very Important nOI
to scorch the garlic. As soon as Ihe garlic smeUs
fragrant, add the tomatoes to Ihe pot.
 the brcad pieces and butlerrmlk to a smOOlh
p.lstl' (II a largc bowl. usi ng a fork .

3. Add thc beef. pork. l'annl'S.l ll. par;]l·Y. yolk.

b"a rJic. y. tCOIspoon s;tl t. and ~ teaspoon pe ppt'r 10
the mashl·d bread. Sur th l' Illlxturl' gt'ndy umil
combmed ~r1d ulllform. Followmg the photo.
j.;cndy form thl' 'lUXtUTe 11110 114-mch round
mt'a tballs (~ bollt 12 meat b .•lls).

4 . Po ur till' OIl i1ll0 ~ 12- lI1 ch sktllcl unti l It

IIll'asurC'S a depth of Y. IIlch . I leat over medlU m-
high 11<."31 unnl Shlllll1lt'rl1lg. Add Ihe I1lralbatls
in a SIIlSIr byer ~lId cook until IlIcc1 y browned
011:1.11 sld~·s.3bo ut If) mmul~"~. Tr:IIl ~f",·r Ihe ml'JI-
balls to J pJp(' r-wwc1 . ]med pl.lte and dlsc~ rd rhl'
oil left in Ihe skillet.

S. Ph ee Ihl" skillet wllh ~n y browned bllS 0\'..-1'

11Il'dlllm hl'J I and add tlw 101lI.IIO 'i.:lllce. Brlllg 10
:t SiIl1ll1l'r, scr:tping up ;IIlY browlI..-d bn.~. R l"rl un:
the 11<".11 to low :tnd :l(ld th(' me:ltb:llls. C:OIltIllIl<'
to SImmer. tuf1l1ng Ihe me;llbal1s oce<l~lO nally.
Butlerm'lk-soaked b.eed kHOS 00. meatballs m(".,
IImil hc.lled through. :Ibout 5 11111\Ut ..'5.

6 . WillIe the meatballs arc SlmJlll·rmg. ~dd I

tJbkspoon salt Jnd Ihe spaghem 10 Ihe bollmg
THE BEST SPA GHETT I AND wate r. Cook. sttrrmg often. IInlll th e 5paghettl
M EATB A LLS tastl-S 311110~1 tendt'" but I~ mil firm to the bite.
SE RVES 4
PREP T,ME: S mmoles TOTA L T IM E: 4S m,nutes 7. R {'scr\'e Y. cuI' of tll<.' coo kill g w~l<.'r. dr-1I1l Ihe
sr aghettl. and relUrn II 10 Ihe pot. S il l' III sc\,(·r.11
Our Quick -1;'/11,1/11 S.m(t' (/NI,flI' 175) /dilt'S .!l.1l',1/ largl' spoonftlls of tht· IOlIIato ~l U Ct' (wllhom
hef(, bill J('d .(r"f 1(1 SIi/!mlwt' ''IJ"r foJ''lJ rJ/(' JIIffl'11 meatballs) dnd I()\S to COlt. 1)1\'111(" 11ll" pasta
1,'m,1/1i sm llf. 311l0ng mdwidual bowk Loosen the remainmg
sauce as necded w uh the rt-sc r\'Cd p.lsta cook -
2 IIIc.s hig h-qua lity whit. la ndw lch bread IIlg WJt..-r. Top l'ach bowl with more 10111310
~ cup butt l rmllk (s. . p ag e "91 ) sauce and sew rdl Illeatballs. Serve. pass11lg th l'
Yo pound ( 80 pe rcl nt I. an) ground bl lf PJrnll's,l n se parJtd y.
YO pound g round pork
YO cup g rated Parmesa n ch .... , p lu s I xtra
for .. rvlng fjtj ! J(ilc/!t ll Sip: 8READ PLUS BUTTERMIL k
2 tables poo ns ml nc.d fre sh pan ', y
After chewing our way th rough seve r,,1 b" tches
'" rg . Igg yolk of rubbery me"tb.!llls, we discovered that the key
garlic d ove, mlncld
to tender mea tballs Is to stllrt with a mixture of
Salt a nd pl pper
sandwich b read mashed to a paste with bottermllk
Vl g e tab l. 0 11
(called a Mpanada Mil'l Itlllilll'l COOkll'lg). Most meatball
" CUP I tomato S"UCI (.. I notl "bovl) recipes use dried breadcrumbs to help bi nd together
I pound s pa ghe tti
the meat and flavorings. We found that fresh bread
did a better lob. and by making a q uick paste 0 1 the
1. Brmg 4 (luMt~ w;lIer to a boll III a luge POt
bread Wllh the bu tte rm ilk, WI added moisture, thus
for tlu' 5p:lgheltL. tenderizing the mea tballs. The butte wmllk also has
a sublle, tlll'lgy ""vor, making these me"tb.!llli the
2. M eanwbl)<.', remove and dIsca rd tbl' cru~ts absolute best we've ever tasted.
from thc bread. thcn tl'~r thc bread UlIO small
pll'n~. FollowlIIg the photo on )':I(::e 177, mash

TH E A MER ICA 'S TE ST ki TC HEN FA MILY COOkBOOk

HOW TO MAKE GREAT MEATBALLS

I. UK I tor~ to ""'Sh lhe bread Ind 2. Woriung wllh 11~lespoor.. of lhe l . Fry the mHtbaHs. tu,nlng _ I ) ' so
buttermilk InlO 10 smooth paste ~Iball .... "tu.e al a lIme. lorm the of III1\. untlllhe)r lu,n I crusly golden
mealbll!l inlO a l~·'oc:h ball by gently brown III over
roilIng II betWOOfI YOU' palms

Tasting: J,.,red Pastl Sauces Tasting: IS All Spaghetti Created Equal?

J.lrTvd past:! sauces constitute a boollllllg SI A bil-
hon market. bill which one~ arlO the besl?To find
Olil. WI.' collected ninl' of the na tion's top-selling
marm.\ra-~tylc sauces. then 3nJas~ed 3 new group
of tl>teri-nllll'tecn fifth- and Sixth-gr.lckrs from a
local school. With our cr.lck team of t('St kllclll'n
tasteN ~upplc nl("l1I ed by wml.' tastt·rs-in-training.
we sampkd till' sa u c~"'I plam and on cooked ziti.
We found tll:tI. wllt'IIler old or young. our tasters
shied a\\,;\y from solUces whose Ullin lngn.-diem
WJ~ IOl11alO paste or puree. Tht."Se sauCt.'S t3slcd
overly cooked and processed. and theIr tomato
flavor was watert'd down and buter. The sauCt."'I
Ihal I>crformed well tYPIcally listed diced or
whole 10matot.'S as the first ingrt""dlelll. :l.IId they
IllJll1l;UIlt.'d a sltghtl y chunky tcxtul\" e\"en after
being heated. The 0\'er3 11 willner. Ber to lli
Tom alQ &: Basil Pas ta Sa uce, was praised
by all ;lge groups for liS zesty tomato flavor and
meaty !eXlun:.
III the 1l01 -~0-d l\l;lI1 t past. American paSta had
a poor rcpu lation. and rightly so. It cooked up
~ut1Imy ;llld stJrchy. and eXpt'rts usually touted
the supt.·riori!), of Italian br.llIds. To find out if
t111~ was still the C~S~·. Wl' tasted ~Ight ICJdmg
br:ll1ds of spaghetti-four ArneTlcan and four
It;lilall. Ultimately. American-made R o nzoll i
was the tOP fil1l~her. with lasters pr.uslIlg Lts nutty.
buttery fbvo r and superb te:o.:tun". De Cecco. ;In
italIan brand. filU~hl'd §ccone\ m Ihe tastmg and
v.:u {'nJO)'Cd for tts whealY flavor and pleuamly
chewy Il'xture. The (wo most e:o.:pt·nsive bnnd~.
mdudmg Martelh ;It nearly $6 ~ pound. C;lllll' m
lut. so S;J.vc your money alld dOll" bother wl(h
the cxpensh'C nnported pastay-AmcflC;ll1-madl'
is JUSt fine.
• ':It-" - . ~ - -
. : )tON/ONI
,
PASTA 101
If you ask ten cooks how they cook Pluta, YOu'" likely t o gel len answers. In &" effort to sUlndardlze pastil
cookery, we gal Ihe WilIer boiling here In the l esl kitchen. Surprisingly. as long as you follow II few 8!11Sy fules,
cooking pllsta correctly Is a breeze.

all. "/'fO WATIER

Sl op pouring your precious eXI ra-virgin olive all Into the pasta
wliter-it doesn't prevent the pastil from nicking logether; It only
creates an expensive al l slick. To keep the pasta f,om sUcking, a
large amoun t of water is Ihe key. HereIn the test kitchen, we recom-
mend using 4 Quarts waler to 1 pound pesta, so that the pastil hilS
plenty of room to cook without stick ing, This means you should be
cooking pasta in a 6- to a-quart s lockpot or la rge DulCh oven. As
tor whether you should sl art with hot Or co ld waler, It 1$ true Ihat
hot tap water comes to a boil about 1)01, minutes sooner than cold
tap waler, Ho wever, hot tap waler can also con ta in higher levels
0 1 lead than cold water. Nei ther hOI nor cold t ap water, however,
allects the flavor o f the finished pastil.

SALT

Think 01 pasta as a sponge: Whatever It touche s. II absorbs. To

help season the pasta from the inside ou t . It Is Imperlltlve to cook
t he pasta in sa lted water. But how much sllll1 The rule 01 Ihumb
when II comes to pasta (as well liS vegetllble Of' sellfood cooke ry)
Is that the cook ing wllter sl'tould have Ihe approxima t e I.IIlInlly of
seawllter-llbout 1 Illbiespoon I.IIl t lor 4 quarts water. Although
thllt may sound like a lot of sail. most 01 It eventually goes down
the drain with Ihe cooking water. When you are salting your PlIIStll
water, be aware that table salt and kosher salt lire very dillerent,
The c rystals of table salt are much smaller and, t herefore, pack
more flavor per volume. 11 USing kosher slIl t . increllse the amount 10
2 tablespoons per 4 quarh water,

STiIlIf.NG

After you add the pasta to the boiling wate., give It II 511. for a
mlnUle or IWO. as this will help keep II from st ick ing together. We
like to use a pasta fork , which Is the only pasta-specific tool that
we find useful. II ellecllvely comb s through long. sticky strands of
PillS!" to separate il . The wood var iety tends to be cl unky and is
prone to spli tt ing with use. but both the plastic and slllinieu st eel
ve.sions work line.

THE AMERICA'S TEST KI T C HEN FAMILY COOKBOOK

K N OWI N G W H E N IT ' S DONE

As for how long to cook the pasta, know t hallhe timi ng Instructions
given on Ihe box are IIlmosl always too long and will result In
mushy, ove rd one paUa. We fo und tha t tasting t he pasta Is the only
true lest for doneneu. Remove II strllnd or two from the Wllter
lind b ite Inlo it-II you like how It's done, then Y01.l're ;ood to go.
Don't throw your pasl a IIgalnsl a Willi 10 tell if it's done. That won't
tell you II t hing, lind you'll Just have more cleaning up t o d o. In the
test ki t chen we p refer pulll that still hilS a lill ie bite In the cen l er
(~al dente ~ ) .

DRAI N I NG

There Is more to dr!llnlng past a than you think . FlrSI , be sure to

reserve some of the cooking water (ab01.lI Y.i cup) before draining
the pastil. ThlJ water Is fu ll of flavor lind clln help to loosen a sauce
that Is too t h ick.
In t he middle o f geu lng dinner ready. we sometlmu forge t to
reserve this cooking WilIer, so we hllve found It useful to get In
the hllbit of pulli ng a measuring cup In the empty colander as a
reminder.
A lso, don't rinse the pasl a or shake the colander vigorously. You
want some of the hot coo k ing waler 10 slay o n t he paUli because It
helps t he sauce to coat the pasta.

SAUCI N G

Once y01.l have d rained your pasla. return It to Ihe emply POI and
add the sauce. We prefer to ad d Ihe sauce to the pasta In the pot
and distrlbule II I here, addln; I he reserved pasla waler as needed
to gel Ihe right consistency. rather tha n adding It to Individual serv -
Ings of pastil . Saucing the pllsta in the pot will ensure Ihlll the PIISIII
Is p rope rly cOllled and hOI.

PeSIl
 ....... RI ... T IONS
SPICY NO-COOK TOMATO SAUCE
Add Yi t('aspoon red pepp~:r n;]kc~ (o r mon° 10
tJ..~te).

NO-COOK TOMATO SAUCE WI TH

MIXED HERBS
Incre a~ the basil to J tabl~POO l1s and add J
tabk~poollS mlllced fresh pusk),. I tablespoon
tlllnCl'd fresh mint. and I tablc~poon minCt'd
fn~ h thymc.

NO'COOK TOMATO SAUCE WITH

OLIVES AND FHA
Add tilt frill "firl fl,l' 1.'111"'0('1 1"",(, lItO, /PISt'r/ Intil
lilt p,rSld II' ptn 'f'III IIII' (lu'I'sr from 'U d liuS' '/11is snller
m"ld,rs ,.'('/l1I1/}' f"sil/i,
Add ~ cup pLlled and co:r. r~dy chopped ..J
KaiJmata 011\,('$ 3nd I tablespoon minCl'd fn:sh
mmt, Sprinkle t he pastJ with I Y. cups crull1bll'd
feu JUSt bcfoTt.' ~e rvin g,

NO·COO K TOMATO SAUCE WITH

FRESH MOZZARELLA
S_t ~ tomatoes dorn r>ee<I an~ cooIung to maoke F..,
,,"',1;;m'II/, rrrnmilltJs, liSt frN/I uw::"rcl/" I"Kkrd
a \liNt sauce ill I/\/Irr mliln 111.1/1 Ih,· slm rrk,wTilpf'/'d dIrest $p/rl "I
SIII',·rmml!rts.
Substitute 3 thml y sliced 'lCalhons for [he
baSIl. After combinmg th(' $.;m ct' WIth paSla, Sill'
NO-COOK TOMATO SAUCE III ~ o un n's fre~h mozZlrdb. CIII into V,-i nch

MAICU 4 cups , enough to $<lIKe 1 pound of pasta

START TO FIH IS H, 10 mInutes rz:DiI
C"I/fil "5"/S,/ (mila" ill IMly, Ihis T.IU' sa llCf dfPt'lIIls
sl,lrI), UII Illf SII'l'fI, "IH' fl.""" oi.'i!,}(Id 111111",..,. "''''''-
I,J('S. 111m/ Sm'III,\(, /!lSS lilr smlce 1I~·tli lite luu dmilled
p,lS/a ,md In "'f /Pl/hl/lltS lI,ill ili,\(/lIly fo r ,/ miUllle
"T 11I'\). l1I IS Sd ll(t 1I~'rb 11'('1111;11, slll>rl, stu/my IIdSMS
.<11(/1 ,'s JH"lIIf.irif.,lk mll/jrlJilli,
4 iarlje ripe tomatoes (2 pounds), halved,
seeded. and cui Inlo Y.·'nch chunks
y. cup e~tlil-v lrvl n Olive all
2 tabl..poons minced fr..h basil
garlic clove, minced
Sal t and pepper
chunks.
NO·COOK TOMATO SAUCE W ITH FENNEL
AND PARMESAN
Incrt'lsl' the amoum of basil to Y. cup and add
I fl'lurd bulb, sulks and frond s trllIlmed, h~lved.
cOI'I:d. and thinly shced, Sprinkle with Yo ClIp
!'arUlt' s..:!1I ~hav ln gs JUSt befo re s\'rVtnj.:,
To Make Ahead
Thl' tomalCK'S can be combined with the other
mgredLents up 10 -I hours ah.'ad of ume: III fact,
we find that th(' flavor of the ~auce improves If
It IS allowed to ~i t for at kaSI 30 minut<'S before
lilt' pasta IS added. A\'o ld refrrgeralllig tht' saLIn' ,
as th L~ makl'$ the t0I11,110<'$ mealy.

Co rnbilll' th~' tonlatCKOS, OIl. ba~11. and garlic.

~l'ason with salt and pepper 10 'Olstt', When
IOSSlIIg the <;;luce \\'1\h pasta. add some of th.,
past,\ cooklllg wate r a~ needed to loosen the
conSI ~te nC)' of the Soluce,

THE AMERICA'S TEST KITCHEN FAMilY COOKBOOK

SEEDING RAW TOMATOES PESTO
MAKU about Y. cup, enough to $auce 1 pound
of pasta
$TART TO FINISN: 15 monutes I'lJD
IJasrl "fiell II,rrkrlli III l'tSlO. bw )~)II (<III bri,l:/Ufll ils
(v/vr by <l11iI",.~ tI 11/1/1.' ptlrslfY. If )\lll h,lI'(' ,J ~>ll
b/rlllirr. lISt II /rrrt' IIIm',,,1 ".f II j.>(ld prt)("tSSllr, OC(o/IISC
il ,,;/1 .~II'V' //11' lH'il<l " .crr"w,l,tr (""siS/Cliff. .'1lr/IIIII.!!Jr
t/ris rtnl'f' 1Il,lk,'S (llri), II/Idlll Yo Oil' pt."." i,) Sltvl(!!
Irrrb,,'jl.llw .~it'('s ;1 fllllll.!!11 pll/Illt t" 1l1/1(( "lit /H),,"d
t!( prultl.

3 !ill1(lIc clOv" , unpeelad

2 CUP I packad ' res h basil

Hal"il I~'~, ,ound loma l oes by culling Itlrough lhe

y, cup e.lra-vl r!il ln oliva 011
equator G&ntl~ SQueala .ach llall and sh~ke out the Yo cup plna nutl, walnul t, or al m ondt,
!Oee<Is and ~attnou. matltrtal Use your l inger to scoop loaslad (te. th. box )
out any ••..cI$ tMt r.maln Yo c up !ilrated Parmesa n chea.e
.2 tablespoonl Irelh parsley (optional)
Salt and pepper

1. To.l~t the g;Jrlic (~e p;l~e 182) in an H-l11ch

~kdlct O\'Cr medium he:lI . shakllll; thl' p~n occa-
sLonally. IImil rragrant ~nd SpotlY brown. abom 7
IlII1lLlles.Tr-Jnsfcr tilc g.lrltc to a piatC and leI c()t)1
belore pcdl11g.

2. Prou'SS tlll' l",.'ekd g;J rlic.b.l."I.OII. nutS. PJrml'S;l.u.

~nd pJrsky (if usmg) m l blt·tKler or rood procl~r
until smooth. St':lson wlIh ~lll :lnd IX'PPl'f to OilC.

3. When tossing thl' I'l...tO With pasta. add some

of thl' pasta ('ookmg w;ucr ,H Ill'c(kd to I~'n
HoJIv9 plum lomotoe. by cutt'ng through lilt! COfe end.
tlw co nSistency of the pest o.
SCoop OUt I",. Jee<I. and ~ltt">OUs mate"al w,th your
,,-
[jut 1{ikluJI .1ip : U SE GREAT TO MATO ES
This uncooked tomllto sauce Is p rool that Mother
Nature Is a natu rlll cook. When t he Ingredients
life chopped and combined with salt and pep pe r,
I he tomaloes !illve u p Jusl enou!ilh of thei r Juke to
perfec lly sau ce one pound o f P8Sta. The residual
hellt 01 the freshly boiled past a mellows Ihe raw
garlic, releases the 0115 from the bllSll, lind wa rm$
t he tomlltoe$ Ju sl enough t o mimic the Iresh-Irom-
the -vine flavor Ihat truly smacks 01 summer. Since
the quailly 0 1 tomatoes drops off dramatically
during the w i nter, 'live this $lIuce for the height of
tomato ,ell5on.
Toasting Nuts
Whether you are adding nuts to a salad,
maki ng a p ie with Ihem , or t on ing Ihem Into
a dish of p asta , they w ill contribu te the most
flavor If they are toasted . To toast a sma ll
amoun t (under 1 c up) o f nuts or seed s, pul
them In a dry skillet over medium heal. Simply
shake the skillet oc:clISlonally to prevent
scorching and tOlitst un t il they are lightly
browned and f. /Iogrant , 3 to 8 m inut es. Wlltch
the nuts closely because they can go from
golden to burnt very quickly. To l o ast a large
quanti ty of null, spread the nuts In a si ngle
layer on a rimmed baklnlj sheel and toa51 In
a 350 ·deslree oven, snaking Ihe bak ing sheet
e ~ry , _ minutes, until the nUll . re Ilghtty

browned and fragrant , 5 10 10 minutes.

 ROASTED RED PEPPER
Preserving Pesto
PESTO
II you want t o Slore peSt o lor a 1"ler d" t e, MAKU about l)i CUPS. enough 10 sauce 1 pound of pasta
the surf/lce 0 1 the pes to can be covered wllh STAAT TO FINISN: 20 minoles mD
/I sheet o f pluUc w r/lp or a th in 111m o f 0 11.
Pesto will keep In the refr lger" t or, stored In AI'/'/lr~~1r 11'1" prr.:{fr /hr flm~,. i!f ',Msrl'd 1"sll red Iwll

an el rtlghl contelner, fo r up to :5 d/lYs, o r In //("P/H'I'$ (srI' JI'~"''f 656) i" rI,is /)(:510, ""/' 12-mmrr jc!r
t he f reezer fo r u p t o :5 months. if ,,'aSII',/ 111'111/('1'$, ,il/srd, C/l1I /If slI bSlirrrll'd.
:5 garlic cloves, unpea led
2 red bell p eppe,s, ro asted and chopped
SUN-DRIED TOMATO PESTO coarsa U c up)
14 cup .. Ira-virgi n oli ve 011
H "'KES "bout l'Acups,enough to sauce 1 ooundof ~
ST",U TO FINISH: IS mInutes rz:Jli y. cup pac ked f res h pa rsley
Yo cup g rattd P/l rm uan chee u
I I ~' /lff"'r 10 bUl' slm-drird /,}IIIIII(I("$ ,hm rIff p,ltl.'I"d 1 shellot, ch o p ped m edium
II/ I'rl, r,rl/rfr dUII/JuSI drifd.TIlfy mu "'r/y h", '!' mOlt t " b'as poon fru h th y me
firm' ,. /'111 IIIcir Ir'Xlure is si!firr cmd ""'ff rMil)' i,/(or- Selt and p epper
p"f,lIrt! m id rill' prs/f).
1. Toast the Wlrllc (~C: the pholo) in an 8-lIIch ~bllel
:s !l/l rllc clov es, unpeel ed 0\'1.'1' II WdlU1I\ heal. ~hak ing: Ihl' pan occasiomlly. umil
( 8,5-ounce) jar oll-p ach d sun -dried !T.Jgral1l and ~pOlty bl'O\\11. about 7 rniIlUlcs.Tr.msft.'T
to metoes, rinsed , patted dry, end Ihe 1,?rlic to ~ pble alKl le1 cool bcfol\' pt'elmg:.
c ho p ped medium (1 cup)
11 c up e. trJl-vl rg ln olive 011 2 . Process Ihe peeled garhc, peppers, ad. pars[l-Y.
ou nce Pa r mesan cheese, g rated (11 cup) PaTJIlCSJn. shallot. and thYllIl' ill a food Pl1)(;l'S-
Yo cup wJllnut s, t OJllted (s. . page 181) SOl' unll[ ~moot h . Season with salt and pepper
Sell Jlnd p epper to taste.

1. Toast the ~;;\rhc ('iL-e Ihe phOto) 111 an !I-mch skillet 3 . When IOSS Lll!; the P"S[() with past.!. add ~o m e
0'1'1," rl1<:<ilUlil hc~t. shaking til<" pan ocC':lSlonally. lImit oflhe pasta cookH1!:: w:ltl'r as necd ed to loosen
tT:!gr.!1lI ami ~pO!ty b1U\\'Il. about 7 IlIIlltll l"S. T r.:msfl'r th e co nsisten cy of the p1"5tO.
til<' ~ rlic 10 :, I'llle and leI .:001 befo~ po:clll1j;-

2. l'roce~~ thl' peeled garl Ic. (()l1\aloe~. OIl.

I'Jrrlll"SJl1. and walnuts 111 a food processor 1111111
~l1Ioodl, Se<lson wit h salt alld pepper 10 laSll·. TOASTI N G GARLIC

3, When tOSs1IIg Ihe peSIO wllh plsta. add ~O "le

of Ihe p.l§la coo king waw, as needed to [oown
thl' co nsisll' ncy of du.' pl"~IO.

5eJI :J(ih:llet, [jjp : T OAS T T H E GA R LIC

Most pesto IIl lclonad os sp en d thei r t ime debating
Oyer how to puree t he basil , b ut wNi t often gelS
oYerlooked Is the garlic. We fou nd t h"t r"w garlic
overwhelmed the herbal flavor 01 the besll. To
mellow that garl ic f layor, we decided to tOJl$t the
unpeeled garlic clovu 11'1 " dry plln. Thi s gaye
the g/lrllc a decid ed ly nutt y f lavor, comple tely
d evoid 01 t he charact erist ic rew garliC he"t . When
processed elong wi t h the her bs, nU l s. chee se, and TO tempe' t~ ha ..h lIavor 01 I1IW garlic. IOIISI unpeeled
o il, the toasted garlic reced ed Into th e bac kg rou nd , garlic cloves In a dry sk lilel Qve' medium heat. SM~ing
the pan occasIonally. unl<l ~polty brown Let COOl and peel
allowing t h e fu ll ' 1IIvor of f res h b"sll to shine.
before USing

TH E AMER IC A' S TEST KITCHEN FA MILY COOK B OOK

Pesto, Presto!
ellc h o f our peSIO rec ipes ma ke s Ii'll' perlec:!
amounl of peslo 10 sauce one pound of
pasta. Simply tos s the pes ta with dra ined hot
pluta along with a few tablespoons of the
reseryed pasta cooking water. The reseryed
water will thin the pesta and ensure that it
coats the noodles evenl!f without clumping.
Sure, peSIO lastes terrific on puta, but
don 't $ell it shari: Its rObust , concentrated
flayor can jazz up Ju sl about an!fthlng , from
sandwiches and omelets 10 soups and salads,
Beclluse a few tllblespoons ca n translorm a
dish from boring to best in s how, It 's always
nice to haye some p U la on hand. Here are
some 01 our fayorlte wa!fS to use pesto.

Stir pes lo Into mashed pO lllloes lor a

s imple twist on Ihis clus lc comfort food.

Drizzle peslO Oyer soups lot a head!f,

he rbal aroma. Fresh PlIfS~ makn e great stand·in for b"S!11n Ihis
f1alo'Orful Parsley·Nut PesIO.
Brush pesto on fish or ch icken afte r
toasiing or gritting for a quick and
fiayorful glaze. PA RSLE Y- NUT PESTO
MAKES llbout Hi cups. enough to sauc;e 1 pound
Toss warm sleamed Yeggles with pesta of pasta
fo r an Interesting rit! on Ihe weeknigh t START TO FINI SH: 15 minutes flJD
side dish.
17,;s fI'(ipl' uwb 111'11, m',/fly (111)' I)'pc !!fllili. 'If /"1"1"11

Use pesta in place of mll!fonnalse or 1/ (,)lIIbillllt iml IIf ,I fiw diffi'frlll /)'flt'$. Elf II (ltm/.~I'
mustard on dell sandwiches. lif f,,/(I' , If)' skmncd 11iI;;:r!",IfS. IIIIS<I//"d I,iillle/,i"" "f
IItll("ddmniol mus.
Thin pesto with lemon Ju ice to make a
quick Yinalgrelle. 1 garlic cloyes, unpeeled
cup p ecans, wllinu ts, Or whole bla nch e d
Drizzle peslo oyer slices of pizza Or almond s, toasted (see page 181)
cabones. }oS cup ul.a·ylrgl n Olive 011
}oS cup pac ked Iresh parsle!f
Use peslO to flayor fresh cheeses such as Yo cup gra ted Parmesan cheese
mozza rella o r .icolla. Salt and peppe r

Use a few tablespoons 01 pesta a s lin 1, Toa.t Ih.: ~ rlic (sc<' pag.: 1M2) 111 ~n M-mlh
eaS!f marlnllde for ch icken or lish. ~k lll': l owr mediu m h.:at. shakmg Ihe pall IX'ca-
siollall),. unlll fragrant and spony brown, .•bout 7
Sllr a couple of lablespoons peSIO Into mlllut~"S. Tr-~mf~ r th~ garlic 10 a plate Jlld let cool

equal parts ma!fonrnl lse and sour c.eam bcfoll.' pcdmg.

for a quick dipping SlIuce. Serve with
yeggles or chips. 2. Proccs~ th~ p.:ded g;lrlic, nUf5, oil. pars!...)',
and 1',lT lllt'"Sa1l in a food proct'Ssor until \lIIool h.
S~'Json with salt and pep p er to faSt.:.

3 , W h<,,. 1O<~lIl g till' p':Sto with pa~t.I, ad d \0111 <'

o f th e paSI.1 coo k ing WJ t.:r as n':l'ded 10 I~.:n
Ihe cons i ~tcnc}' of Ihe peslO.
MATCHING PASTA SHAPES AND SAUCES
Long. short, thin, thick, curved, straight, smooth, r idged-the v"rlety of pasta shllpes IIvl'Iillible 10 IQdilY's
consumer is absolutely mind-numbing. So beyond pure aesthellcs, how does one choose the right pasta for
the right sauce? Thin pastlls go well with smooth sauces (like Fettucclrle Alfredo. page 191). while tubular or
molded pastas stand up to chunky sauces (like Baked Ziti on page 203). See the pasta chart belOW to match
your pa sta and sauce. .../

LONG

CAPELLINI VER MICELLI SPAGHETTI

(Mtle h"'fS) (lIllie worms) (MOe ./rIngs)
o.hcale strands 11\111 WOI'k best WItt"! TheM! .... y tl\," stroJnds ate goOd WIth Tho. worktlOrlOl pasta een be seNed
light. smooth $MJCes IlQhl !<M.>C"5 wnh any Iype 01 ~"

Ll NGUINE FETTUCCINE PAPPARDELLE

(loWe tongues) (I,!tie flbbons) (gulf) down)
v~'saule fiat ~sla ~Sl se,v.<:! WIth FI81 noodle, be~1 served W,II> smOOll>, Very w,d", IlfI! noodles lyo'C .. lly ... rved
smooth sauces ""amy sauces w,ll> .. meM~ ragu

PASTA FO A lolYE IUNG OR STUF F IN G

LAS AGNA NOODLES NO-BOIL LASAG N A

NOODLE S
CA NNELLONI/
MANICOTTI
-
LARGE SHELLS

Curly- or ol .. ,n-edged
nood les thaI need 10 be
boiled belore be,ng I.. ye<ed
In a lasagl'lll. II\ey c,,", hOw-
_'_ be cooked d"ecUy ,n
watered-down sauce (see
Skillet Usagr'll> on P"9<I 207)
w,de, co.rug.a\1!d (or 11..1)
noodles II> .. t save I,m"
because tl>ey don-I r~u""
boiling belore be!l'l\l lay"...,
in .. Ia""gr'll> (lM IH'SI" 206)
(lilfge reeds) 8 'g btOlt>er to CO",I> '9I,e (/III
very large I>ollow tubH used "lIl>t), used 10' stufr.t>g a"d
lor stuillng /lind bflk'ng bak,ng

THE "' M ERICA'S T ES T KI T CHEN F ... M ILY COOKBOOI(

S H ORT

FARFALLE FUSILLI PENNE ZITI

(butterflies. bow ties) (little sonngs) (pens. qUills) (bfldegrooms)
G,ell! wltll chunky wuces TWlst~ S!\IIce that nICely ThIS hollow. tubu~r mom. HflIrty. tubula. shaDe works
and In Oo1SI.) wl.ods tr .. ps "ch 01' $llghlly chunky can t>t ilel'v.-d wIth any Iype w!!11 wIth chunky S&UC\!s .. nd
~~ 01 $aUCa Incll5~'

RIGATONI CAMPANELLE ORECCHIETT E CONCHIGLIE

(fluted tubes) (bellf/owers) (I.flle ed'S) (concfl SflE', ,
TIlICk. .id9l!d cyl.nders Rull'-" Mlp to Irap 1M Ro\Ind, conc.,,- s",""e holds CUtvl<:l!OU' woe worlu;
.ltOu.... very hell,ty SIIUCfl, 1111_ I.om chunk/ef W<lCfl both he.ony IW>d smooth WIth smooth 0< chunky
weh .. s meaty rague also
~" ~~H

gfNl on c..ss!!r~

---~~
GEMELLI GNOCCHI MACARONI OITALINI
(twms) (dumDllngs) (E'lbows) amy tl 1mb!
TWlsl.-d hollow strands worI< TheM "Og"" pIllow shapes Wo<k best WI'" cheese· or UWd mostly on 'IoQUP5
WIth smooth lind ooH»wd can be HfWod Wit" any type ..... I·bfte<j WVCH and In
WUCI!S 01 -..eli! 0< .s "" ..:comoo· cuse,Ole,
nlment 10< meat o r poultry
 1, Pat till' rlhs dry, thl'1I ~l';I'on with ~11t and
p<·pper. I-h 'at til(' 0 11 HI a 12 ~ ln c h '!..llll't OWT
lI ll'diu1ll ~ llIgh heal L1nul Ju,t 'l1Ioklllg. Urowil
thl' ril,.;. about 10 IIlllltla.... tl1<"11 trJn sfl'r 10 J
plat<" POUT ofT all but 1 tl'a\pOOll of th~' f.1I III
thl' ~klll<'I.

2, Add Ihl' onion 10 till' sblkt and (oo k OWT

IIl<'(hum hl'at ul1ul wftl'IIl'd. about 5 11\111111<....
Slir III Ihl' Wille and ~lIlHnl'r. ~ raplllg up an y
bro\\'lwd bilS, lIuul the Wutl' IlJ ~ n'duccd !O l
gllze. about 2 Ill ItlUI<....

3. Itelll m Ihl' browned nbs lnd any aC(UUlU~

1.11l·d juin-s 10 til<' sblk-t. SilT 111 Ihl' 10lllatol'~
with rll<'1T jUKt' and Im llg 10 .1 bod . R l'd ucl' Ih~'
I1<'J! !O low, con·f. and ~llllnll' f !,t<'lIIly, tlIflllng the
nh~ s<'wral Illne~, lim II the 1lIl'1I I ~ \'l'ry Wilda
,lIId fa lling otT thl' hon~". 1\1 to 2 houl"',

4 . U~i ll p: ~ slolll·d ~poon. I'<'mow tl1<' nih from

til<' sauce .md I"t r ool. Shr<'d the Il K';I!. dl~ard ~
B'"I$4! t~e me"t slowly tor t~e best Sund/ly ' agu ing th", (,It ~nd bolle~. R l'I"ur n till' ,h~ddl'd
nll'at to til(' sallCt· ,md ro ntilU ll' to ~11I11IIer U\'cr
mc(lnun heat, L1llco\'crcd,1I11t11 till' IIIl'Jt I ~ hl'atl'd
throllp:h Jlld thl' Sllln' IS ~h!;htl)' IhlCk<'Ul'd, aboUI
5 mlllute~. Sca\Ou \\l th salt :md PL'pp<'r to 1.I~te.
LONG-COOKED MEAT RAGU W lwn fO§smg thl' ~lU (" Wll h paSt.l. add ~U ll' o f
H41< 1:$ l}S cUPS, enough to wvce 1 POUnd of pastil !Ill' PlstJ cookmg wall'r a~ 1IC('d,'d to lOO"cn rh<'
PIIEP lI HE: 5 mJO'II,itH (o ll~i51l'IK)' of the ~l un'.
lOT... L TIHE: 2 hours 15 ml ...... tH (Includes
1 ~ hours SImmerIng tIme) To Make Ahead
Thl ~ '>;Iu(e w ill h'"p 111 tlw rcjr lger.nor. slarcd
l\.rW !JI,lrrrrhs <lr (,)J UJITy_s/),11' rihs (,m be· I U/IS/I/I/II'II in .111 airt ight (UlltJ lIll' r, for up 10 4 dJ}">. or II
},r ,ItI' be'~f JI",,, rills. "i, 1'l'i1or." IIII' Id,,({'In'lll 1)(,(,,111- can lx' froze n jor lip f(l 2 lllol1lh ~.
ill,~ grt'"!),, /rim 1111 r.wen/"I} I/ In'", II,,· ribs mil/ IIr,IIII
off ",<lSt t!f til,· {.II frl"" til!' s/./I111'/ 'PI'. brr'u~m'.I~. '/ 7I1s
I/Iirk. ("b,m 511l1rl' IS 1'1'$/ 'ntl, ",bul", 1',Ii/,'. wrl, lI5
fI:~""'!/I. :W, t" /1I.·/IIlf. HI~.llrl l/f,l l'ffi)rjlhl (,-sp" (i,ill), 5LJ! J{ifcflcn 5ip: SLOW AND lOW DOES IT
IIIcr "~,,, p",k) Of /',tr/llfs, m rI"'f'!, <I' IIII' IlIbI,·.
Slow (time) and low (heal) coo kln; is the ,,,cre t to
111 pounds bee' shorl rIbs, trimmed many Italian reci pes, and a Bolo;ne s e sauce Is no
Sill! end peppe r exceplion. Unfortu"alel y, keeping a sauce al II lo w
teblupeo" 011 .... 011 simmer call be diffi c ult . To barely simmer, me a"lng
1 o"lon, minced an OccIIsional bubbl e o r two al the surfllce , you mey
11 cup dry r" d wine need to us e a Ilame la me r or II foil ring to e levate
Ihe plln from the burner (see page 160).
(28-ou"c,,) UII"I d lc. d 10mllIO",

THE ... MEA IC ...·S TE ST I< IT CHEN F"'MILY (001<8001<

BOLOGNESE SAUCE
MAKES 3)1, cups. el'lOugh to sauce 1 PO\,md o t past"
PREP TIME: 10 minutes
TOTAL TIME : 2 hour$ 20 minut es (,nclvdes
2 hours Simmering t,me)

}'ilU (,m SIt/wi/lw' 1111 .'<l,<JUlIII 1K~r. /I.HI.!, ,I, I'l'al j."
rlu' mr,ul<Jlif IIIIX. !f r,lI ' ,,,,,,(, lilly "fim'l'r P,/rWI'SIIII
,mds, /()SS I/I('m i/ll.l rhf pM Will, r/u' sauu ,ts it ;s
simlllfflll.t-r/if HmurSl1II mrdf Inll/fllli ,(lTdl '/('1'111
,'((1,11\" I" fht' illlfrl'. 'Ii. $.U'l' 1'1l'J1 milt, puisI' tlrr 1"".-
,:,:,/11(1 III ",fi)(ld p'<Kf~s"r lullilmlll((r/. Sm'l' rll;S riclr
s,lIIcr Willi ""',~ m)<lIl1rs SII(II tl.i sp,wirrm. frlli/crillt',
.1, l'dl'JI,mlrlh·.
I tablespoon unsalled butle.
)Ii small onion. mlnud
small carrot, p.,led and minc ed
small rib ce' ery. minced
Salt
pound m'lItl~f mix (ground b •• f, pork,
and v.al)
1)1i cups whole milk
A I.ut~ crnllm ac:kIed lit lhe end of a I0I"l9 slmmenng I......
1)4 cups dry while wine
odds flCnnesS and un,les lhe flavors ot IhlS BolOO~5tI
(28-ounce) can diced tomatoes SIIuCl!
3 tablespoons heavy cre/lm

1. to,'k h Ihe butll'r III l brgc Dutch own over

ml·dtur11 hl·;\I. Add Ihe 0111011. carrot. cdl'ry. lnd
III te~'pool1 'lalt. Cool.: u ntil dw n·Sl·tables are
~(lt· l ll·d but nOI orowned. ,lbout 6 Il1l11ute,.
2 . Stir III the lIIealloa(lllIx and cool.:, brea kmg Ull
Ill<" meat wi th l wooden spoon, unnl 110 longt'r
)1mk. about -I IlII1lUles. Slir 111 the rmlk .1IId $lI1r-
IIl<"r unlll the nulk l·VJpor.lll'S and only den (J I
rernall1S, 15 lO:m rmrrUles.
3. Sur III the Wl11e Jnd SII Ull1er III mllhl" liquid
almos t t·vapor.lll'd. lbom 15 m1l1U1l"~ longer.
4 . Sur 111 the tOIl1~IOt"'i ,lIld tht'lt juice. R educe Iht'
Iwa t to low ;10.1 ,i ll l1rrer gently (then: sho ul d be
only nil OtX""asional bubble Ot IWO ~t tlll" ~urfaCt')
1II11111he 'laIlCl' I~ wry thick. abolll I III hOUTS.
S. Stir in the cream and season wlIh ~ah 10 USll'.
When {O<~lJlg Ihe \.ll1<·e w it h pasu. ;ldd ~urne of
Ihl' 1',1<1.1 cookmg WJle t :lS Ill"cded to loos(" n till'
cOII~lqelKy of the \.l\IC(".
Te sting: Garlic: Presses Save Time
A ddiJnlly sucky and undl'lll.lol), stin k) Job,
h~nd-1ll1l1("1I1!; g~rhc is 3 chore mo~! ("ool.:, ,]\"OId
by preS5lllg til<' doVl'~ th rough J g;lrhc pT<,,~.T h c
<Iuesrion for U~ WAS !lOt whether garl ic prl~'l'~
work. bill wh ich of the many "v;,ibbk modcl~
works bl'~1. Most g:lrlic pT<'S~l"'l An' pretty 511mbr
m dc~ib'll, hut they ddinJldy d,tfe r III C.l p.. blht)-
Ali er squeczlIlg our W:ly Ihrollgh len d,m'rt'n(
models. tl~tNS u n:11I111101l~1}' prcferT<'d tht' <oile!
IS pl' rform,lUcc and construction of metal )1rt'~~l" 10
pbstic om'S. which fdl !lullS)' and Il' nded 10 Jl1Ice
rather IhJIl crush th ... garlic cloves. T he o\'l:rJIl
wHuler,the Zyliss Nonstidc SU5i Ga rli c I'ress
(S 13.(5), \\".I~ COlllfi)rlablc 10 lI't' and produced
very findy pres~ed g:.t rlic. Its Ille!a] (nllw m,l,k
shon work of twO garlic clo,"e~ .Il a InI1C, \dnk
Its non~uck coanng and dl'"amng all.Khl1WIll
(wInch clt'\"Crly Sion.. III the handle ofllw )1T<~)
hdped to secure liS r:m k.

To Make Ah ead
TillS 'dllce Will kCl'p III thl' rdrigt'I":Jwr, ~wn... d 111
an alrnghl <"Om,lIIll' r , for up (O ~ d'ly<, o r II CJU
bl' fro71'11 for 11)1 to :2 Illomhs.
 HOW TO PIT OLIVES

I , 5Qfead tile olives avenly over a clNn "'Ichen towel 0<

Daper lowel Place anOlhe!' clean I~I or Dape< towe4
ove. Ih. Ol,y".

TO rna,,,,,,,,., IheI' llavor and lex!u..e, add 1M oloves arod C4P9l'S

10 llIe pu!I"onc" $aucelusl beto'. tOSS'''9.t w,th pasta

2.. I>oIJnd lhe OI,ves g.enlly w.lh a mall,", being ca ..lul 1"101
PUTTA NES CA SAUCE 10 sphl tile p,ts,

MAKES <I CUPS, er'lOugh 10 So/Iuee I pOU,.,d of PoIIsta

START TO FINISH: 25 m,nUles rzm
I I;-1Il...,. ""I,ll/mill ,Ir ,\'i(.,i,( ,,1i1~5 !II rlril Iml{( 1Io-,lml'
II,,')' h,wl' IllIi(1' brilll'.I"II\'r./lltl IIrd,l), "")' M.,tk ,,/i'I'
14m IIwk hcr.', A r\l/r/ (dllllf'/ C"/if.mri.1 "',1(/./ "/in'5,
lu'"'!'!'I'I': "1111')' <I'" I"'''',II/y :~",ru olir'fS {"/,1f(./ ""I(l'
rnt/r ,I {/rclI/i(,11 IlIidml'!', Ir '~'" hJ..'t' rlrr Inu/lIIl'ls "r
fxrr,l-r'I.t;\!1Il "1/,,, "i/, slir ,/ /.,hlrSll<J<'lI ,,, ",'" ill/,' r/,t'
$,1<4«'</ f'.IS/,r 11(,,,... 51'n'I/I,~, n,is S<lU((' ,ll'I('S 11"1/ II~/Ir
/'''\!!, rlmr /1</;;I.IS suell <IS 51\';1(111'1/1 "r IlIl.\fllil/l'.
3 , R~ the 10_ and use your f.noars 10 ""Da.al. lhe
1 tablespoons oUve oU
0.15 f.om Ihe Ol,y" flesh
4 ga,Uc clove l, minced
4 teas poon s minced anchovy III lels (about
8 'lilets)
teespoon red pepper 'Iak" 2 . Sur 111 the toma lO<."s with thclr JUICC :lIld ~lIn­
1 (14,5-ounce) canl dice d tom.ll IOes !lIt·r llIlUI tlllch'Ill'<1 sltghtly. 15 to ::w 1ll 1 1l1Itl·~,
yO cup K.lIlamll'.lI oUves, pined .lind chopped
me dium 3. Sur III th c ohn'!i. I'JrI!>L1·, Jnd caper::.. SeJson with
y. c up mInc ed 'res h p.llrsley ~alt .lIld ))t'PI>I:r 10 !.I,ll', \VI\t'1\ 1000Smg the ,U1Cl'
1 tll blespoons C.llpall, rinsed with I'.lsta, add <;()1l11' of tl1l' pasla coolang w,ltcr a~
Salt and pepper m .....·dl·d to 1~1I lhc (Ollslstt."ncy of 111\' SolU(C,

1. Cook thc OIl. b~rh(, :1I1(ho\'i(...... :lIld red pt·ppt'r To Make Ahead
fbh.... III J IlIl'dlUlIl s,lU(Cpan ovcr IlIl'{ilUIlI hcat. T IllS ,IU((' '''III kt."cp 111 Ih(' rdrlj,:cr.110r. SlOn'd in
~nrr11lj.! otit·n. until lht, ~rh( IS fr.l~r;)1U bur 1101 an :I1TUf;ht (OIltJIIlCT. for II)) to -4 day~. or 11 (;111
bruw!1\·d ..Iboll( :! 1l1l1lU!C~, lK' frolcII tor lip to 2 1110I1lh\,

THE ...... ERIC ... ' S TEST KITCHEN F... MILY COOKBOOK
LlNGUINE WITH WHITE
CL A M SAUCE
SERVES 4 to 6
START TO FINISH : 30 minutes IZllJ
l1«dU$l' r/,mrs (.m 1)(' ,"}' brill)'. Iltl ,,,,, Silll 1111' Il<1sl./
UII/IT .md br I~''l' (Imp,1 rdrru SI'.I.I,"';I\\, 1/1( I",YI.I
/,Ij.,rr ,m111,t1. 1111111 S/"'flJ"'tll fi" rI.WIS, rlh~'>l' 11,1'
sm,II/c" ,'urs )'I'U (,m J;m'. }',., (,11/ , ,,,,,''',,,(' J r/••.:t'II
mussels (MOl/nor'! 1IJ1I11,..,mls "''111,1)'(''/, ;1.1 I"',I!( 1-6)./;',
,ht' c1",,,s ill Ilu$ I'm!" " \'ilil (,UI mlo,/Uillc dllY "'''.Il.lIlm
I"W,I, sucir <IS sp,!~hl'lli.frrrllrrilll·, P' tn'" mpdlmi.

2 tabl es poons •• t ra-vlrg ln olive all

2 shallots, minced
3 liIarlle cloves, minced
11 teaspoon red pepper fl akes
1 po unds IIUI.neck clams (30 small),
sc rubbed thor o ughl y
VI cup dry whit e wine o. vermouth
bay lea l
1 pound IIngulne
6 I/I,bl u poon s ( '(. slick) unselted butter
FrHh. nol CIIf1f1ed. clams transform thos ever'papula<
2 I ilbl u poons minced fresh oregano
pa.lll dISh
2 tabl es poons mi nced Iresh parsl ey
Salt and pepP'lr

1, 13nnt: 4 '1\1arl~ walt:"r to J bod in a brge pot
fOf tilt:" lm~ullw,
2, Ml'anwhlk. heal 11ll" 011 111 :1 11- mcll skillel
O''I.'r lIlL-rl111111 - lu!,;h ht'al Ulll1l dU1I11llenll);, Ad,]
tht:" ~ll.IlIOIs .md {'ook uIIIII (oftl'n~d, lbotlt 2
thl' bo:Jrlic ,md red p<'pp<" !bh·..
lll1l1utt'S, StlT 111
:l1ld cook 1I1111! fr:1gr;ulI, aboll t 15 wcollds,
3, Sur 111 til\" ,bm,. \\'111e, and b:lr Il',lf CO\'l'r Jlld
51111l1wr, shakmg til\' pall occasiollallr, 1111111 th<'
dams 1x'~1II 10 Opt'lI, about 6 11II1Imt'~ ,
4, R.eIllO\,(, !lIt:" cO\,,'r and COllumw 10 ~llllnll'r
unnl ,III !Ill' dams h;we opt'ned (dl~,lrd :111)" that do
1101 Opl'l1} alld !Ill' S.11Kl' IS ~1ightly red\!Ct:"d, ,ll)Out
2Il1illu\l'~. D ll.clrd Ih., bay le,lf:l1ld CO" l'r and h't'p
\\~1n1l offill<' 11<',1( ,
g£.jl :KitdtCJI g jp : BALANCE THE FLAVORS
Dating back hundreds of years , puUanesca sauce
offe rs a perfect balance of splc)'. salty. and acidic
nllvors. Don 't be shy about the anchovies: they tie
together aU of the other assertive Ingredien t s by
adding a meaty background flavor. Puttanescil Is
a 'avorite her. in the test kitchen. We serve it on
pasta , manicoul, 'nagna, or iust with c rusty bread
for d i pping.
5, Whl'l1 Ihe \\~lIt'r is oo\lm~,l.l1 r III till" lingullw.
Cook. stirring Oftl'lI, lIllU) Ihe pasl,1 II. ,.Imol.t
lender but slIl1 l lillie ftrlll 10 tht, Ollt'. Itt'l.t'r\"<'
Yl cup oflht, l'al.{J cookm~ Walt'r,lhl'n dram thl'
Imgllml' and n'turn II to 111\' POI,
6 , Add the buttt:"f, Ofl'g:1I10. and pal"l.ky to Ihl'
~kilkt with the Cblll~, S.:aS()1l ~par i llgly wllh ~.tlt
and ~dd p l'pp<"r 10 I,\q.'.
7. Add the d,nn l.auCl' 10 Ihe pa,,;! and 10<;1.
10 COJI. addmg tilt' n:~t'f\"l'd cook$llg watl'T ll.
Ill't,dl'c! to 1005C1I Iht' '\alice Ix·fort> .t'n'IIl~.
VARIATION
SPANISH-STYLE LlN GU INE WITH
CLAMS AND CHOR I ZO
'/1ru 1'<lSM is b,urti "II the SI'<1l1is/, mil/iIi"" ,~r n'lIIl,ill-
i".~ (/,rms tJIIIIIX"/.: Jd"<,~ce. 'n,is ",m(t' ,s .f.rrril' 5""/')',
s,> .>Cn ... II u1rlr ,.",strll I>rr"d I,' So.l" "I' '1IIrlrt' .lUI...,.'.
~U~I IIIIIC I IllI1lCt'd 0111011 for Iht, I.h~Ilt)('j"
Tl'duCl' the JIllOlIIl! ofbu!\t:"r to 4 IJhkspOOII S"lII d
0111lt tht, oregano :llld ".l l"I.l<')",1ldor<· <'oo k lll); d Ie
01ll01l III ql'P I. add H OUI1C ... , choTizo <:JII~.I~l·.
choPI't:"d coarse:. ,lIld <:ook 1IIlI1IIi]-:htl) bro\\ Ill'd,
Add I (18-0Ull"') can thn'd 10IllllO<'S. dr,lIm'd,
\\1I1t the cla11l< III 1.1.'1' 2. 1lt'fOrt: ....'TVlllg. ,l1r 111 4
cI 'I'" cO;lfl.Cly c hopp·ed .lru~\11a 1111111 \\tlled.
FRESH EGG PASTA 1. Pulse nOlir ~ f<.'w 1U11l'S 111 a food proCt"i-
thl'

MAKES about 1 POUnd palla ~r to ll.'r.l.ll"

Add the e~... and process ul1111 the
STAIIT TO FIIliISH ; 2S mlflutes dOIl"h rOrrllS 3 rough ball. about 30 $l'cond,.

Dql('"djll.~ 1>/1 ,/It 1I'f'.II/,rr /I/HI ,/,( .pour. rlul dOllJ!h 2. If the dough TeSembks small pcbbll'~. add
""')' (lr 111(.1)' 11m 1l'Qwrr U\1I('r. Bill dOli " fil'l (II'i'r lI,r wat ... ,. Yz Il'lspoon at ~ 11Ille. If the dOl1j1:h sticb
tfrn'si"'''''-''II ;s qllill' 1'111)' 10 /1'1/ firhrr 1I'<1y. n,is r,lI- to till' lldl"S of till" work bow\. add flollr. 1 table-
PII'7IOSI' djJU.~11 (llII Iw IIII'd II) 11/(//.0, ""Iu/l' ,IU)' IJ'lH' spoon Jt ~ {IInc. ;md proces. until Ihl.' dough
c1frrs/t pill/", forms l rough ball.

2 cups an·purpose flour, plus n.tre 115 3. Turn Out the doujl:h b.,11 lnd ;lIlr llllall bItS
ne.ded 01110 l dean coullter. Kneld the dough by h~lId
1 la,,,. eg9s, b.eten UI1\1111 IS smooth, 3bout 2 IllI1lUt\-"S. Cover \I111h
Waler p1J~tlC wrap ~nd lei n'Sl for 15 IllllllltCS (or lip to
2 hours) ocfon: rolhng.

ROLLING OUT PAST A DOU GH

I. CUI about ~-~,.th of lhe dough
from I"'" balllll'ld IIl1lte" ,t '"to /I chsk
(RII'COVer tile rema,ning dough w,lh
plastIC wrilP.)
2 . Run I"'" d,sk through roIl .. s set I . s..'fl'iI the e"ds of lhe dough toward
10 Ihe w,deSI sett,fl'iI on I"'"
PUla the middle and pren down to 511al
mach,ne

.. . FHd the opeo S,de of I". sllE-el
01 pasla dough through lhe rollers
Re~ilt steps 2 and 3
S. W,lhout 10ldlfl'il ,I IIga,n. ru" the
oa~11I dOUgh through lhe w,dest
sell,ng tw,ce. 0< untolt"" dOugh ,S
<m0011'l If the dOugh.S ill all "",ky.
duSI It "ghily w,th llou,
6. Roll the dough th,nne, by pulling it
thrOUgh 11'111 mach,ne reoeate-dly, mo.·
row'ng t"'" seiling ....;h Ilme ROil the
dough unl~ It .. Ihln lind SlIhny You
sl'lould be able to 5" the out"nll of
your hand through the sr.e.t 01 PII"a
Lily the sheet on II clean k,tcMolowel
and c~r It w,th II damp cloth \0 k"'l'>
It from dry,ng OUI. Repeal with t,.,.
rema,n,fl'iI dough. on& piece at I I,me

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

 TO MAKE FETTU CCINE
FETTUCCINE ALFREDO
SERVES 6 to 8
STA RT TO FINISH : 20 minutes IZ1D
'[1lis mum}'. rirh Murr 11I5/I'S /x'SI 1/'11/'1/ sm1'r/ ~)J~·rfrc.\·I!
fe/w((im' (Sf!' r(~III).I)UI drifllJrlltl(tillf 11111 <lIS(lII~),.k.

2 cups h eavy Cream

Sal t
I pound fettuccine
2 t ablespoons unsalted butter
2 ounces Parmeslln c heese. gra ted (1 cu p)
Pinch nutmeg
Pepper

1. L1rill~ 4 {llI.IrIS 1V:11~'r to a boil ill :1 !:iTg;: pOI '!,.

for the fcnurcin .....
2. Mcanwlulc .• imlll .... r th ... cr. . am ill a 12-inch
~ki1kt owr mediulll tll"~t IIlltil it h3.<; tlllCkcllNI
~li~lllly and n1<'Jsur~'" roughly 1% cup~. about 8
1l111111l~·S. Cover aud h'cp \\~lrll1 off till" h"':It.
3. W1K'1l the w;\\('r IS boilil1~. ,tir III I [;lbk",\lOOll
s.1h and the lettuccinc. Cook. ~!lrril1g o(tel1, IUUit
tI\l' P:lSta IS almost tender bllt still a liull' firm to
th~' hite. Rl")CTVC \Ii cup or the paS[;l cooking w:ucr.
thl'n drain th o: rl"Ullo:cmo: and n"tllfl] it to tho: pot.
After milk.. Fresh Egg Pastil (P<llIe 190) lind rolling out
the doug" (see the photos on P<l1I1! 190 lind betow). run
e/Och sheel of P<lst" through the Wide CUller on Ihe ""SIll
machine E"ch noodle w,1I me"Sure l4 to Yo Inch "cross. To
keep the fettuccine from sUck'ng togelher. spread Iloul
en a floored bak,ng sheel unl,1 you are ready Ie cook ,t
4. \Vhi~k tlw blilla. J>Jrtm"S:lll" and IlUUlll"l; 1tllO
till' cn:Jm Jlld Sl"3SQtl \Vlth '\;lIt :md Pl"p\>l·r to tJstl".
5. Add the s,luce to thl' Iw'tJ Jnd tOSS to coal.
Add the n:sl"rvo:d c<.>okmg \\"Jll"r JS need to
loosen thl" s:luce bl"rOTl" ~o:r\"in!:;.

TROUBLESHOOTING YOUR DOUGH

IF YOUR DOUGH IS IF THE DOUGH PILES UP AND IF THE DOUGH STICKS TO

TOO NARROW STICKS TOGETHER THE ROLLERS

Fold the dough in half lengthw'se Press the p, le ~ck into a disk. Sprinkle the rOllers With flour and
and run ,t through the return the pasta machone to the keep on rolling.
machme again. widest sett'ng. and continue rol ling.
SIMPLE HOMEMADE TO MAKE RAVIOLI

CHEESE RAVIOLI
SEIIVES 6 to 8
,.. ... KES llbout 60 ravioli
PREP TIME : 10 minutes
TOTAL TIME : 1 hour 10 mmutes

ntis rwpi' pmdu(/'> 2-;/1(11 $I/UlIff' (,ll'i(J/i will, filrer

WI t"~l!f$ mui (IIIi' fv/drd r~~('. 'l l1r j<JMI'I/I'I(IfI' 111<1)' be
trimm/,ll U~I/J 11.111111'1/ P,IStry 1I~'ff'/. !()'t'ulikr. Snl~>
Inlh <I ",jltl ("""111-, "i/_, at /(>111<1/"'/"'11'11 Mutr.

cup rleotta cheese

ounce Parmesan ch ••se, grated (J.S cup)
1. lone uP ..,..,...ous I tellsl)OOtl dollops of foilIng about
\ ,nc./l I>I><>w thot bo{lom of lhe pastil sheet Lea.... I V.
2 ounces mozzarella, shredded ,nches oetwe-en UC:h dollop of filhng lind e.Kh end of lhot
(~ cup) ~Slll sheet
la,ge egg yolk
2 tables poons minced Iresh pars ley,
basil, chives, o r sage
Sail a nd pepper
r eclJH/ Fres h Egg Pasta (page 190)
All-purpose f lour for dusting
1 cups uuee, wa rm (see nol e above)

1. MI." togcdwr tht" ticon:!. J·.lrnll~a n. mOl.1.lTt:lI.t,

q,:g yolk. pars!.:)". ~ lea'pOOI) sail. ;lIld 14 tca-
~poo n pepper.

2. Fc)lIo\\ Ul~ tilt" photos 0 11 JlJg~' 1911, roll out Ilw 2. Fold t""oas" ov.< thot hl1lng lind lone uo the lOP edge
and lhi! bottom edge
p,lSU dough !I1{O -'- mch-widc sheeL~. COve T wuh
.1 d,Jmp dOlh to pr~·\...:m th~'m from d ryill); 0111.

3. Followilll,: the phOfO'i, alld work1H~ with on~'

slil"ct of paSll at a {mil", pl,lCe );ellerou~ 1 tl';J-
Spooll dollops of th{' riconJ filhng .Ihout I IIlch
trom the honolll of thl' raS{J sheet . Ll'J\1: 1 Yo
mclles bt:twI.'en each dollop of fillm.- and lea"...
I Yo mdlc, at thl.' {' ud of dw paSIJ ~hl·el.

4 , f-old th ... pasla O\,:r till" fil1mg, lmmg up th ...

l'db"-"S of the pasta slll't'l. I'fl'SS till' byct"i of dough
t<>gl,ther \'ccufl'ly around each dollop of ti ll mg 3. Us'ng yOur I,ngers, Dre" Iltmly 10 seal the IIIYilfS 01
to St'a1. USl' a fluted pJ."try whed 10 Cut the r.WI- past;) around each dOIiOD 01 r.lling Use II flut ed oa,lry
011 ap;m :1I1d trim till' ~'dgl"". Tl':m,ii:r Ihe finished wheel to cut \hot 'IIv,oli 1I~'1
r.1\,lol1 to :I baking shect duStl'd IIbo,:r.III)' with nour.
Ilepe~1 with th~' fl"l1Illlml~ pasu slll'elS .1IIt! till mg.

S. IJ rmg -' quar« water to a bOIl III a brgc pot.

Add 1 ubll'''IJOOIl ~It and h...lf of tilt' I':l\'loh.
Cook, stirring oftell, umil thl' I':l\"1Oh arc It'micr,
ahout -' Immltl'S. Usm~ a slottl'U ~poon. trJllstcr
thl' COOked rl\'loh to a bry:e bowl all(\ co,'c r wnh
plastic II TOIl', Repe.ll wilh the relllJ111 ing ravioh.
•
6 . \'OUT Ihe warm sauce ol"er till' cuoh'd r,lI'lolt.
(0)' I-:endy.• m"
<~'rV(' 111lL1Wdl.L1dr.

THE AMERICA'S TEST KITCHEN FAMilY COOKBOOK

 S LOW -COOK ING GARLIC
VARIATION
SPINACH AND RI COTTA RAVIOLI FILLING
Th,l\\ 1 ( I O-Qunn') pAcka~e frozel! ~Plll;lCh, then
chop It e0.11"\e, Wring the ~plll,lch thoroughly of
waw r. then ~nr nita the neottJ filling III Sh:p I.

To Make A h ead
The fi lled r:lvioli can be r<.'frlgl'r.lted for Ill' to
" houl"l before b<.'111~ cooh'd m step 5. Tht'
uncook<.'d r:lvioh call also IX' fron'n, Freeze the
r.1\'1011 on tilt' 110Iln:<\ baking sheet until solid,
alxnlt 1 hour. One.' sohd, thc r;I\'loli l-.III be tra llS-
f.'rn:d to zipper-lock freezer oogs
and frozen for CooIu"9 lhe garloe w,th some of the Oil over low heal
up 10 1 tllonth, Do not tha" Ih~' frozen ravioli maws OUI and ItmQen Its harsh raw ItaIlOt
lx'foR' \:ooking; (Imply Add a f.·\, eXIra nmmtl"S 10
til\' cooklllg tlll\(',

AGLIO E OLIO
S ERVES 4
STAIIT TO FINISN : 20 minutes I'Z1II
'/1us t/,mj( Il<1lr'du diS/' is 1I00irlllg 111('" ,/ldll {NU'"
Intll ,1i!f,r/j( fwd "il. '171<11 s,liII, lIS 1U(f('I/Ib/)' ri(/I "lid
ml""st',f/III'1lf 11111 surprl$t )",11, ·!i. /lms III' lIus /'I'(1,1t'
"bu, sl,rillki, ,lit lMSlll1l1',Ir /d,m(d{rrsh /H'("dmllubs When the garhc foam. and b@<;omesstockyanasI.aw·
I>c(..rt' $tTl'lUg (5t( 1~1J,'t' JOO), <;olored, after about 10 m,nUIe5, remo-.-e ,I 'rom the heal

6 tablespoons txlrll-"Irgin oU"e 011 1, Brmg " qtl~ns W:lter 10 a boll III ~ brgl- pOt
12 g.'llrl1c clove,. minced (4 tablespoons) for !Ill' sp~l'hetti,
Sa lt
pound spagh'W 2, Ml'anwlllk cook J t~bk"pooll~ of the all, J
3 tablespoons mln<:ed Iresh parsley tabks poon~ of th . . garlic. and Yl t('J'poon 'lAlt III
2 teaspoons 'resh lemon Juke l H)-meh non~nck 'killel ow. 10\\ ht',lI, ~tlr­
Yo leaspoon re d pepper flakes rlllp; often, until till' garliC fOJ!1I~ ;Ind I~ ~l1ek)
Pepper llld SII'3 w-colon:d, lboul 1tJ 1lI111UtC"l (~ct' the
Grated Parmesan <:heese (lor serving) photo<O),

3, When till' wale r IS boilmg, ,nr 111 I l.ibl."poon

!jeJt :Kilcflfm !lip: AVOID IN G BURNT GARLIC
All 100 often, this cluslc ~$ta d Ish Is ru ined by
biller, burnt garlic or an e~ce$$ive amount of 011.
Garlic can be trkky to cook, 50 we e~per!menled
with slow-cooking techniques to be sure that we
didn'l scorch it, By using e qual parts oil and gartk
and cooking Ihem togelher over low heat for 10
minutes, we were able to caramelize the 9arlk
without it turning bitter. The 011 and garlic mixture
took on the nulty sweetness usually aS50dated with
ro.sted garlic and lent an Incredible depth of flavor
to the pasta, To brighten the dish, we stirred In raw
9artk and olive 011 at the last minute, The sharp bite
of fresh gartk In combination with the cool, Iruity
olive 011 turns th is decepllvely simple pasta dish In to
something special.
SolI! ,lIld the 'pagbl'fII, Cook, ~l1rr1U1' olien, Llnol
!Ill' pa'l,1 I' ;llmost tendt'r but ,till ,I 1m Ie linll 10
till' l)IIe,
4, It.l'~l·rw Y, cup of Ihe pasta cookmg \\;II.'r,
then dr.lin Ihe ~pagh.,tn :lnd R'IUn! n to till' I'ot
S, ~nr dIe p",r..Jl,)', lemon JUice, n.'d po.'PI)Cf tlah~,
till' n:I1l,lIlllllg J IJbI~IlS 011. n:IIIJIIIIllp; J
Ilbll'Spoon g:1fhc. ,l!Id 2 IAbl<.... poon.. of Iltl' n.~,:rwd
pas!'a cookmg wlter mro Ihe rook.,d g:lrhc,
6 , Sur the g;Lrlic nllXlUr~' Imo Ihe \pal'h~'ul ;lnd
to,s 10 COK Se;lsoll wllh ~31( a ll d peppl'r to
ta~(~', Add till' n'llI J llIllig PJ~la cookml' W,lter ,l~
IIC.'dNl to 100St'n IIIl' ~lUCe bl'for~' _eT\'lIIg, Serve.
pJ5SIIII-: till' PJrnl~ll1 ~cp"raldy,

Chunky tomatoes and smoky bacon """ke IhlS flSI Ind
easy D.Osta a wHkn,ghl trell
PASTA ALLA AMATRICIANA
SERVES 4
START TO FINISH : 30 mInuteS IZDJ
Hllllt'fM, 1111 ''''1II",kr,/. mrrd 1M/Mil 11,1(.)//. (,I" Ix-
JU/',frlUlt·,lf.', ,IIr /0,/(.,,,.111,,.. , blll''''-~ l"Ir!(,·IM. <lsk
til{' Imlcl"., /,. s/;cr ;/ V. mrll /Iurk. fl.'rI/,e.>"" Cdll /11'
.1111,,/111111'.1 (,,, fh, l'Iy,lfm.' RP/II,/IM.
6 ouncn bacon (6 IlIc.s), cho pp. d m. dlum
2 labl espoon s .dla -... lrg ln 011 .... 011
I o nion, mlncld
Y.1 1I'I poo n •• d p l pp. , Illk lll
(28-ounc.) un c. ulhld toma toes
(14.5-ounCI) ca n d lcld tomatoes
tablls poon l all
pound IInguln'
JIJ Cup lI.aled Pecorlno Romlno c he.se
1. Urmj: -l tlu.lrt~ \\'Jt<· , 10 :t boil 111 ~ lUIl<' pOI
for tl1l' !mgul11l'.
2 . M<'.IIl\\hlk. (ook Ih<· bJCOll :md 011 m a 12-
Illdl ~hllt.'1 owr mcdllllll l\t"~t u lltil tlw bacoll IS
crisp. :lhOUI R IIllutlle). Tr.lIldc.r {he b:ICOII to a
pJ'..... r-towd-1111Cd pl.lt... 10 dr.lln. I'ollr off III bill
2 {.lbll·SpOOlh ofdlt' til !<-li III {Ill' skillet.
3. Add th<' omOl1 .m.! ~d p<'pp...·r tbh... to Ih<' f~t
III fhe (kilkt Jnd n:turn f() IlWdUUII h<'lt. Cook
uuul -.ufi"'Iwd. ~bollt :; I1I1I1UH..... ~llr 111 till' CTllsht.'d
THE AMERICA' S TEST KITC HEN FAM ILY COOK BOOK
tOIll.lIO<."'i aud d1l' di ced 10111.lto<''\ with th ... lr Juin'
JIl,1 (ill tm ... r u11ul rlu ch·lled. :lbout 15 IIllrllll .....
4 . Whcn tl1l' w~t ... r is bolhng:. 'IIT III the '>.11t llld
hugume. Cook, surTlIlj; oflen. Iltml till.' 11Il~'1lltl\'
IS altHO' t Il'nd\'r bill (ul! a little iirll l to til'" bill".
5 . Rt'lien.... ~ c u p of tll<' paSta cookilll; \\';ller.
tlll'n dr.uTI the 11II!-,'UlIll' :111<1 T<'IUTn II 10 the pOl.
Stir III till' tOIl1:IIO IIHXI\I~, C rt~p bacon, and
1'<'conIlO Romano ;lnd tOSS 10 CO~1. Add Ihe
T<'sI."Twd P;l.SI.t rookmg: wa{\'r l~ Ill'cded to loo~ell
tltt' SJUCl' brrolt"' H'r\'tng:.
PASTA ALLA NORMA
SERVES 4
START TO FINISH : 30 mlnutos IZlD
CI,mi("/I),, rids (1IIII1k)" '~~~J!/'IIII-SlUdtll'tI S<1"CL' ;s
.I/,II\)f1'I/lI'illr" timsr, Sd/I), Ir,,/ill" sllr" I'~ milk dll'j'g
"1
("Ilrd riC,>II(/ $<11,1/11 . If )"m dr.' /lIl k)' W(l/I.~JI Jilld II.
,1I/'slil/lIl' I (liP slll'!'lhkol ri(ou" Sd/,'I<1 (", till' Pa.1(;/I"
I{"""III,. 1II1I1.e') /"'S)' I'll III/' $,11t 11'/,,'" iC""'"lIIg.
l tablespoons .. lra -II lrgln o11ve 011
2 g lobe eg gpla nts (2 p o und l), peeled and
cut into '/.i-inch cubel
Salt
4 gallic clOII.I, minced
Yo telspoon t.d p.ppe, flak.s
2 (14.5-ou ncI) cans dlcl d lom alo",
pound rlgl lon l
Yo cup minced frllh basil or p auley
1 ounce Pecorlno Rom ano che",.,
g rated ( JIJ cup)
Pe pp e r
1, Hrm!; -l quarts w.ller to ~ boil III ;1 ldrgl' pot
for the rtg:llOIll.
2 . M <'JlIw hik h ... JI th ... oil in a 12-illCh nOIl,tick
~kilkt owr hIgh heat UIl!!1 JU'1 <:l1Ioklllg. Add
til<' eggpbm :111.1 V. leaspoO Il S:I!t alld cook umil
lightly hrowlI ... d JlId (O(I<·lIl·'1. ,tbollt ]() 1\lil1u",;~.
3 . Sur in til<' ).:.Irhc and red ]ll·pp... r tlakl" ;md
cook until tr.tJ;r.tm. :lbout 15 ~eco\ld~. Slir III lIlt'
IOnlatO<.·~ WIth IIll'ir Juic .... Unng to J mnmer .md
cook IIIml sh ~htlr du ck ... lI... d ..Iholll 5 1ll\1l\lt<"i.
4. \VOCII till' \\~lter I~ oolhng. ~nr III I tlbk...pootl '>.llt
lllli the ri~toni . ('.ook. )\ITrml-t ol1t'lI_ ullril dl\.· ng;l-
tom IS JhnO"{ tl'II<,",:r but sulll hIde lirm to the bile.
5 . R l.....·T\'e 1'2 cup of tIll'PJ~t;t cookl\\~ \\<1ler, tlwn
dr:lm illl' Tl~10111 ,md rt'lllrtl It to llll' pOI. '\nr \II
dw e~1,l.mt ..;Ju re. h;"d. and I'l'COrlnO Romano
.l11d to"~ I() (1).11. ~l'\On wuh ~.h :md pt'ppcr to
1,.Stl'. Add the 1\."\\.'1""\'.:(\ pa~t;L n)()k111~ Wdlcr as
needed to loosen thc ).;1U": bcfo1\.· "' ....·mg.

SPAGHETT I ALLA
CARBONARA
SE RYES 4
STA RT TO 1'11'11$1'1 : 30 mlnule5 rzm
, 11I"'II(I!I, 11"" {,III J.r rpa.l!/u·w III 11Ii$ rtY'llf". )~'U {,w
.<,, /'W"'I/' liul!lml.· urjcflU({lIW.

3 la rg e eggs
1)t. oun c.. Parm..an c heese, graled ( v. cup)
Yo cup gra te d Pecorino Romano cheese
3 g arli c clov ... minced
8 ounces bacon (8 , lIces). chopped fine
Yo cu p ext ra-Ylrg ln olive 011
)t. cup d ry wh ile wine
Salt Use pleoly 01 bacon and black pepper 101" II hearty
pound s pagh e tt i urbonara sauce
Pe pper

1, AdJLL~1 ~LL ovcn r.Kk to the 100\"l'st posmoll.

pldee a la~l' ~'r\"llI~ howl on Iht" r.Ick, ;l11d helt
the own 10 2()j) (k~n'l"i. Urm!; -I quan~ of W:IICf
10.1 bOIl 111 J l,.r~e pot for the SP.IAIll'Ifr.
2 . J\ik.lI1\\ Inle, \\lmk ti,l' e~. (het""'iC~. and ~rllc
1'~l'lhCT .md Sl·t a"de.
3 . Cook ti'l' bJeon Jud ohw oil 111 J 12-mch
,ktlkt ol'\'r l11Cdllllll heal Ulllllthl' hacon .s cnsp.
.Ibollt X 1llmutl's.Add thl' WLIIl' ;md "tmlllcr until
It " sh~htl)' n.'duced, .Iboll l 5 mI1l\1\.·~. RelllOl'l'
from Ih.· heal .md cuwr.
4 , \VIll'1l the \\~III'r is boilmg. , llr III I tJbk<poon
';1lt :md till" 'pa1<h(lII. Cook. S!lrr111g oih-n. 111ml
the 'paglll'1I1 I, all11oslll"nder but ~1I11 a ludl' firm
to the bill'.
5tJ t J(ilcf":11 flip: UNCOO K ED EGGS?
Eggs are the key to a smooth , c reamy carbonara
sauce. And Ihe key 10 incorporating the eggs
Inlo the pasta without having them sc ramble, we
discovered a lter a few botched batches. is to time
things Just right ;tnd use a warm serving bowl tor
losslng. The heal from the freshly boiled pa51...... nd
warm bowl Is enough to cook the eggs without
sc rambling Ihem. Allhough almost every spag helli
alia c .... bon....a recipe thai we researched called tor
heavy cream, we couldn't conyince our taners Ihat
it belonged In this dish, so we left it out.
S, lll~""'l' y. cup 01 till' p.N.1 (ookm~ WJter
tlwn dr.nn the \pJ);II<'II1. 11',1I'1II~ II <hghtly wet.
Ih'rnove til<' w:lrll1 bowl from tIll' 0\'\'11 and add
the ~paghcUL. 1lIlIlIl'dutl"l) (>our till' l'gs ~lId
bJCon IIILXtUn.·S ol'er thc \p,'ghetIL dnd 10'i~ to
coal. Season \\1Ih 'i..11t ,lIlll pl'pper 10 USIe . Add
th ... Tl"wl""\'t!d pa\t~ cookll1g WJler J' l1l'eded to
1O<»C11 till' saUel' hl'fort: sen·IIl);.
Testing : Are Rota ry Graters Worth Owni ng?
'1 he ~l·rl'... r al rOUT loed Italilll rl·,t.ltlrJtlI no
doubt U~l'\ J !"ollr)' ~ratl'r HJ , howl'r 1'.I~t.I Jml
ri~otto with !' ;JrIIll's,;ln cI .... e~l'. hut dOl'S tim
grJIl'r h:11'I' a plan' ;11 hOI11l'? 10 find 0111.
we bought '"'wr:!1 .Hld 'I.lrtl·d gr,lIlIl);. Frtllll
Jlarl1les.llI ~nd chl·dd .•T to 1110Z7Jrt:IIJ .md dU\l"o-
late (ye'i, (hocol.lle). II'C Uti Ill<' ~r.ltl·T\ r.I);!;ed.
Fllully we CdHlI' to the l"oIKh"ion th;l\. J~ J
kitehClI tool. rot.1r)' !,:ratl'r< arc much tOO ,low.
The hoppl'T cou ldn 't KC()l1Il11od.ll e 11I0re than
an OUllCC or two OT ... hl'cSt,. and Ihc h,mdll'
fau~·tI hand f;lIlgUl' ~ller JU'I d 1;"\\ 11I01lle1l\, oj
work. So 1~ II J kucllCil necl'~~Lly? Nu. RotJry
graters should rn.. rdt·g.lled \0 Ihe labk' \\Iwre
they can rn., uSl·d n.-~taur.lI1t-"yll·, to roun J iin,.l
nouTl,h of fh"'l~t" Ol'l.'r your food. A, lor gr.lI-
mg bl):e amOU11l~ of c!let'se 111 the kUtht'n. \\'('
rccolllllll'nd the MlCnlpblll' or th,lI old kllcll<"n
~\;1ndby-Ihe box !l;r:lf~'r.
 1, Urltl~ of qU,lrIs \\-JI~T to J bod III a large pot for
th~ f(,!tu ront'.

2, Mt'JIl\\ hIlt', mdt I ubk-spoon of the bUII~'r

111 a 12-uu:h Iltlllsuck ~kl l kt owr n ll'dlull\~ ll1 gh
Ill'a!. Add tll (' ~t \par.l);u5 and cook until JU~I ten~
d~r, about 5 mlllllll'~. TI"JlISfer thl' ~'par.lgm to J
IIll'diulll howL

3. WIpe om till' ~ktlkl. add I ma..... 1,lhlc\pOOII

of the Ollll<'r, :md melt It over medllull III:at. Add
till' :WCChllll and eook ulIlll lightly hrowned ~lId
Just Xlftcned. about 5 1ll1llUlt'"S. Transfer the nK.
chull to the bowl with tltt' aspar,lgu"

4. \Vlpe Ollt tilt' ,hi!.,!. add tht' I"Clluinlllg I Ilblt,-

spoon butter. :lIld mdt It O\,~T medium 1ll'~II. Add
till' lllll<hroolll~ .lIId cook mllli lightly browl1l'd.
abOllt 5 IlllllUll'S, SlIr III the pelS and b>arltr ami
cook 1111111 lral,:r.lIli. Jbout IS secolJ(l~.Trnllsli:r tht'
mushroom llllxt UI"C to thl' bowl wilh till: asparJ·
gus ~Ild :t:ucdum, $.:aSOIl the wgl,taok'" wlllt salt
Jlld Pl'Ppcr 10 om..
coo.,,~ Noth veg"'l~bIe ""par~tely ,,"sum a ~ful
OMt~ Df,mII.,.,..
S_ Add the tonUtOl.'"S with 1I1l'IT JUln' and till' I\'d
pCppt'r Aah-s 10 tltt, skillet and reUlm 10 llIe<llUlll
hCJI. Simmer 1111111 the tomatoes have thIckened
.. Ii~htly, ,Ibout 5 llllllutes. Sur III the CI""~lll ,Illd
PASTA PRIMAVERA C0Il1111Ut' to qllllller umil th~ sauce has ri:duet'd
shghdy. about 5 1l1l1lUIl'~ 10llgl'r. H.t'llIOW from
SERVES 4 to 6
the Iwat JlId <.:owr.
PR EP TIME : 10 m'nu tes TOTAL TIME : 45 m'nutes

'/7lis I/J"r/I"rll (/<1)'''( "'!~Jlllltrd 111 Lr Cirl/II(" ill ,\'(11' 6. Whl'll till" "',lIer i~ boilillg, ;;Iir lTl I I.Ibk'"Spoon
\;.rk O,y. I',rsl, }1'lIw1 ,m' I}W ./."')' I,. SII((rss '" "\:lIt ;tIld 1Ill' fl'UUCCllll'. Cook. stirrlllg olien, unlll
Il,is dish. $,) fff} fn'I' I,) SIIb"itlllr ,I( "dd 'III)' .". Y,'l/f till' felluccim' is ~lrnO'lt l~lJder bUI sull a lmle linn
'/;/lWIII' .I!,m/rll 1~:~'f",/tI('$. to dlt, Im t',

] tablespoons unSlllted butt. r 7. R l'"SCrvc % cup of the paSta cooklllg WJter,

pound asparagus (1 bunch), tou9h ends then dr~1ll the- fettuccll lc and return 1\ to the- pot.
removed and cut into 1-lnCh plecn Sur 1Il tht' \"~~l,t;tblc Iluxture. tolllJto sauce, h~\il.
:tucchlhl, halved len9thwlse and cui InlO Jnd lemon JIIlCt' and to .. s to COJI. S~.ISOl1 with ult
YJ-Inch chunks Jnd pepp~r 10 lJ~te-. Add the reSt'r\'cd past~ coo k ~
8 ouncn white button mushrooms, trimmed ing W~I[er J~ Ilel'ckd to loo~cn thc S. lllC e before
lind sliced thin <eT\"itl~. Serw. p l~~lIlg the 1'.lrlllt'"S:ln St'pJr:Ite1y.
1 cup frozen peas
2 garlic cloves, minced
Salt and pepper :ivt:Kilcflal Sip: KEEP T H E M SE PARATED
(14.S-ounce) can diced tomaloes
After experlmentln9 with a number of method s,
Yo leaspoon red pepper flakn we found thai cooking ellch vegetable Individually
Yo cup heavy c ream
gave us more control, 1I110wing U$ to brown each
pound f re sh fettuccine (see page 191) Ot
one properly. thereby enhancing Its natural texture
dri ed and flavor, We also discovered that there was no
Yo cup minced fresh basil
need to thaw the peas. A brie' stint In the skillet
1Yo l ablnpoons fresh lemon IUic,
to shake off their frosl, not to cook, left their fresh
Grated Parmesan c heese ('or serving)
flavor and vibrant color Intact.

THE AMERICA' S TEST KITCHEN FAMilY COOKBOOK

ORECCHIETTE WITH
BROCCOLI , SAUSAGE , A ND
ROA STED PEPPERS
SEIIV($ 4 t06
STAIIT TO I'll'tlSH , 30 minutes mD
R,MS/I-d (",I IH'PIH'n II't' soM ill Jim <yll[ffrrrlll 5;:::-1'$..
Chit 11,{>'lIrft iliT is "III>u~lr (oJ' 1/11.1 rrri,H'. \,UI WII
SI/hww.c 5,,1/.;,(1('// fm",;rll('~ .rv, flit f'),lS/r,/ red
fl('l'/)I'rs, or Jm,.-(o/, ("Ill' _(.I( Iht' Iml(('/i. !( Pr,<)rillo
R,m',11/1l (hr'-Sf is 1I1"/I\II/,I/./r, us.' HmIlNlIll.

4 ounces Iwe.t or hot Italian IlIu,lIge,

cil.lng. r.",olled
cup Jarred roasted ,ed peppers, r insed
and chopped medium (.e. nole above)
6 g.rlic clov •• , minced
bunch broccoli (1 ~ pounds), florets cut
Into ,- inc h pleees and s talks p eeled a nd
sliced ~ Inch t hick (page 123)
S.II

-
!IS cup w""r
1 pound orecchlette Chewy OIIKch.. n. IlOIds lIS own alongs,de Sill'JSiII9" am;!
2 ounces PleoTlno Romano ch'8,e, g rated
(I cup)
tablespoon •• I,.-vl rgln olive all
PENNE WITH WHITE
1. I1rll1l: 4 <Juarts water 10 a boll 111 a b.,):<" pol BE A NS AND PANCETTA
for tll(' o1\'Ccillelle, SERVES 4
STAAT TO FINISN: 25 mmules IZDJ
2 , Mcanwhl1c, cook till' !o;IUS,lg'" III :1 12-inch
nonstick sloll"'l o\'('r mediulll-high heal. b~ak­ !f 1J./1ICt'11,/ is 11<)( ,1I\/rI,//oIi', Su/"IIU/I,· 11"Hll1, 11111/..
mg II 11110 ~m~1I Pll'ces wllh a spoon, u nul IXIIIJr IS ullr PolS/II 1,((11"1(" ",,11/Im s,JII,r, ,/JI)' ,llLlrr.
hro\\ nt'd, aboUl ;) mmutcs, Stir III the roastt'd stub"), 1'.lJld Ilrd' (.rtrllr) dlr 1>1',1111 ",llllwk, .\I,JJ....
rt'd I','ppt'f<; and garlIC ~nd cook uml l rragrant, SlIfI' '" rmlL'l'!' 'III)' tllI(k slrms ./;'t1m /IlL' dm,l1/1/,J, nJr
,Ibolll 15 Sl'conds, rrsi.lII,I/lrr.1I (!f ,IJI' l",sI</ 'IIItl Ilw s.mu' Inll Inl/ 'cutler
am,l1lt/" 11',1/,(,5, bill 01/11' /lurk SlrJ/l.~ 11111 It'lJImli 1,1"
3, Sur III lilt" broccoli. Y, t,'aspoon ~<lh, and mlllrir),.
\\,It,'r, Incn'<lS" the' h,'al 10 hIgh, cowr lilt' ~ k ll­
leI. :m(l cook mml IIw broccoli begms to rll rn tabl.spoon 011 .... oil
hflght gn','n, abom 2 IlIHlUt,',. Un('O\','r :md 3 ountll panc.ttil. chopp.d li ne
,'Olllmlle to ('oak. sl lrrmg freq uently. until thc 1 onton, mlnc.d
ilqutd h.l~ cv:lpor;ltcd :md til,' broccoli IS lemler. 3 garlic clo ... II. minced
,lbOIll 5 ml11UIC~ longt·r. (15.5·ounc.) can cann.lllni b eans , rinse d
y. cup low-sodium chicken broth
4, Wht'n lilt' wat,'r I~ boiling. ,U f 111 I IJblespooll Salt
o;.; llt .1IId tht, o~cchlell", Cook, ,nrrmg olien, pound penn.
IInl11 the orccch ..:II,' IS ;ll m(15t It'nd,'r but <till .1 2 ~ ouncli arugula (4 cups)
little firm to till' bIte. 1 tablespoon ,,"h I.mon Julee
G.altd Pa.mllan t h.... ( lor I.rootl ng)
5 , Rcsenlc Y, cup of Ihe pasta cooking wat,'r.
thell cluin tht, 01\'ccillelle .1IIr1 Tcturn II to thc 1. U rl1l~ 4 Ql1,trt\ \\JI,'r 10 ,. h011 lit .1 1.t r~t· pot
pOl. Sur m th,' sausagt' and broccoli mlxtur,', for the IX'IIII,'
1','('or illO Rom;mo.aud 011. and lOSS 10 cOll.Arld
tli,' rc~"ncd pa~u cook LIIg waler as needed to 2, Ml',l1lwlule, cool.. 1I1~' oil ~ml pann'na lit a
loosen the \"11((' h"for,' ~e[\'lIlg, 12-lll,h ,killer over mcdn"n-llL~h heat uIIIII

P ," t t
till' 1'.lI1rt:lIl IS hgl ll ly brow n ~d and cn~I', lboUI fleJ t :J{ikIw, S ip: USE THE PASTA WATER
5 1l1 11 1t1t"~. Slightly sweet rlcotta makes a wonderful backgl'Ollnd
for many flavOf$, but all too often ils graIny telfture
3, R l,dllCl' till' heat (0 lIll'(hl11l1, add dl ~ O111on.
1$ distracting. To combat t his, we whisked )I\, cu p
and cook 1111111 sofh'm:d, ~boUl 5 Iml1\lIl~. Stir o f the hot pasta cooking W<'lter (which has <'I rotood
111 thl' I:>'lrlie Jnd cook m ml fragmm. ,lhotH 15
flavor o f Its own ) Into the .lcOII<'l b e fore adding
~eeollds. Sn r in ti ll' bl'an~ . bro tb . ~nd Yl t<';I' ),OO Il
the pasta. This smoothed o ut the g'<'Ilnlness of the
~alt. Ur l11 g 10 .1 .i1l1l11<'T and cook mu il tlll' beans
rlco tta and turned It Into a silky sauce.
,In' h ~~ l l'd th rough. abou t J 11I1Ilutl><;. U~illg till'
bac k o ( J WCXXk ll ~pooll. 11Iash 'O IlK' of the hl';m~
10 IhlCkell Ihl' ~a U Cl·. 1. Urin!:; 4 quans WJt~'r 10 3 boll III J lar~e pot
fo r till' .hdk
4 , \Vhl'lI thl' wall'r IS boili ng. 5(11' III I tlble'poorl
~h ;Itld the penne. Cook. SurTlIlg otien, umil 2 . Ml'a mdllk, eombUll' the ricolta. I'JTIlll'Sall.
till' I'l'11IlC I~ a11ll~1 It'Jldl'T b\1I slill a lutie firm bUllt'T. ~ I~a$poo" ult, and Yl teaSI)()()r1 1l':PIK'r III
(0 till' Intf;'. J ~l"""III !! i){)\d 1.I1):l· enough 10 h old thl' ";I~U.

S. R eser\'<' Yl cup o( the paSIJ cooklllg \\';Jtl'r, 3 . Cook thl' pro'ClllllO ;md oil in J 12-mch
dram Ihe Pl' II Il<', ;md ret u T11 11 to the pot. Sur nomt lck ,ki ll~t ove r n w dl llm-lugh h~J I unlll
III 111<, \)\'.111 I1lIX IU1'\.', a rugul.l. and 1<'111011 jmce till' prosciutto i~ well b row lll'd Jnd e n .p. ;l bOUI
,lIld toS~ 10 (·oat. Add till' n'5e1'wd P,lq,1 cookmg 5 mlt111le~. Tr.m.fer !I ll' prosd u n o to 3 p,l per-
W;I\(:r .IS II n'ded 10 loosen the sa uce bl'lore SCI'\,- towd-llned pJ.I '~. le,l\'ttI!: ,h.·
OIl III thl' .kllll·!.
mg. S,'1'\',,, pJS,111g till' PJrl11l~J II separately.
4 . PH!.;! rhl' 01ll01i 10 Ihe oil III till' sk llkt ,lIltl
:it...t J\itdrM aip: MASH THOSE BEANS cook O\'e r llil'dlUlII he-Jt u ntil the- 0111011 i~ I.Ofl-
l·nl'd. :lOoUl 5 IIlIilUlt.... ~l1r ttl the garlIC ;lIId cook
TO thicken the $auc:e and give it more subnance, we 1111111 fragram. abom 15 second•. S ti r thl' 0111(111
mash tome of the white beans during the cooking I1l1xtun' 1Il1U till' riCOll3 mixture.
prO<I55. The starchy Insides o f the beans enrich th e
sauce and help It adhere to the penne. S. Whl'lI the w;lIe r i. bolhn!;. sur 111 1 t,l blc' poon
<all Jnd th e ~ h d !,. Coo k. '!l rd Tl!: o(tell. u lltI! t lK'
.hells l rl' alll1mt lemll'r bUi ~till a lm k' firm 10
the bllt,. Add th e P~~~ during the fiml JO sl'cond,
of cookil1!{.
CREAM Y SHELLS W ITH PEAS
A ND PROSCIUTTO 6. R~~er\'C .y. cup of thl' past:! cookin!; wa ter .tnd
Ihl'n dram Ihe ~hell~ and pea\. Wlusk the lelllon
SERVES 4
JUice :lnd Y, cup 0'- the n~t'r\'cd paSIJ cookm~
START TO FINISH: 25 minutes ImJ
water 11110 till' n cona IllIXlllre until smooth. Add
n,ls IUsl1 fdllsJi'rll /J'/ 4,/('111""'. IIII/Ili "_'jf'm~'/1,m1r I h~ ~he n s alld pl'a~ .md tO~S 10 C031. S<-dson wnh
u~'rks 11'<"1111';'/1 ,hI' lUild. (1'/',1111)' cliffS/,. PCI//I/', PrtY- s,l h 311d pepper 10 IlSI<:'.
(/,11'/1(', <" rdUlII,m('/l(' rail /JI' su/mlflu fd .f<" IIII' sllflls.
7. Add thl' re ll1:u11l1l1; Yo cu p pJStJ coo km].: w;lter
cup whol e-milk rleOtla che ue a.~II n'ded to 100"," Ih l' sau ce bdor.' ~e rv lll !,;.
ounce Parmesan cheue, grated ()II, c up) ~pr1l1kle the erl~p PlXKClIlIIO (J\'l'r the 1);1~la.
2 tabl.,poons unsalted butte r, c:ul Into
8 plecu
Salt and pepper :lvt Xitc/kll Sip: FLAMBE FOR FLAVOR
• ouncu Ih lnly sliced prosdutto, cuI into
Cognac is a traditional Ing redient in shrimp Fr<'l
y.. ·lnch IIrips
0'<'1'1010. but try as we might. we couldn't subdue its
table spoon elflra·vl rg ln olive 011
harsh , akohoUc flavor. Taking a tip fro m restau rant
1 onion, minced cookery. we n<'lmbeed the eogn<'lC (see the pho tos
2 ga rliC cloves, mince d
on page 199), and were Impressed with the results.
1 poun d small pasta shells The flame s cooked off the harsh flavo. of alcohol,
2 CUPI frozen peas leaving only th e cog nac's natural sweet fru it fl<'lvo r.
tablupoon ' . u h le mon juice
(See page 592 fo r I1p5 on flambllin9 safely.)

THE AMERICA'S TEST KITCHEN FAHILY COO KBOOK

SHRIMP FRA DIAVOLO
SERlin -4 10 6
PREP TIME : IS m,nules TOTAL TIME ' 4 5 mInutes

"D',II~'I,," mfdllJ /1,'1',1 ur 11,r/UIII mul, (""rrrsl/CJIII/,,~/Z/)',

I/,j. 1~ISIiJ I",. s.'me I/n',/isl, Irr,1I ,,, il. 11 \1111 it t'I't"lI
h,"fer? A,/d /U,l/l' rrd 1'I'/'/lfr fl,/kes. [k SUrf' Iii mid
til.. ('~I"'" f,> lite 1',111 .'.iT 11,( Imll IJ(f"rf' .f1l11l1bfiug
tltr 51",111/1 "11111/ 111/)'. )'Ill! willII(' SIIrt' I,) m\lid si",l{('d
I'j't"/tmms.

pound I/lrge Shrimp. peeled and develned

(s •• page 273 )
S.lt
t . .spoon red popper flake,
6 tablespoons '."/I-vlrgln olive all
y. (uP cognac: or brandy
12 garlic: CIOIlU, minced (4 tablespo ons)
(28·ounce) can dice d toma loes, drained
cu p dry whit. wine
Y> teaspoon IUgll/
1 pound IInguina o r spaghetU
y. cup minced Iresh p;Jrsley
Shflmp. cognll~. gll'h~. lind fed pepper UaklK I... n a $,m'
Pepper
pIe tornillO sauce ,mo $OTnelh'l"IQ '!)K'1I1

1. Bnng -4 quarl~ w.ller 10 a boll m a 1a'l'. . pO!

for the 1I1lb"uim'. FLAMe£ 101

2. M~"U1\\lllk.I()\~ the \hrullp with Yo te;Jspoon.\;l1t

and V. tC;!5pOO11 of tIll' n.. d 1X1'pt'r fbh" Hl':\t 1
wbk"'poon, of tht: Oil III ~ 12-mch skilll'! O\l.'r hl!!h
hl';JI , Add the shrllllp to thl' ,kdkl III ~ smgk I~l.'r
and cook, wllholll ~[lrrll1!-!, unnl the bottoms of the
mrnnp turn ~Jlolly brown, about ..30 ~ond~.

3. Remon' the sk ilkt from the 11t::lt :.md 5ur

tht: ~hnmp. !)pnnklc till' cognac e1:t:nly O\·t:r
tht: ,hrllllp. Followmg till' photO". WJve J lit
lonl{ kttchen mltch over the skillet to 19:!lItl' tht:
cOE:l1a<.:. Return the ~klllCt to II1);h 111:;11 ;md shnkt:
the sktlkt ulltll the Hames sU~ lde. Tr:ltlsfer till" I. Remove lhe s~,lIel f.om the hINI and. us'ng a lonll

lhmnJ> 10 a ll1ed1\l1n bowl :md Sl'l ;lside. Let thl' kitChen match. ~a.e'ully 'gro'te the cQgrnK
,klliel cool for abOut 2 I1llllutt:l.

4. Add 3 1,lbl"poolI<; of the ~1lI~1!1111!:!i 011 and 3

tlblespoons of the ~arltc to the cooled sktllet and
cook over low hell. \lIrrtn~ ofIe 11. umil til<' garhc
foallls lnd IS Iticky lnd Sll'Jw-colorcd. about ](J
nunUles (see pagt: 193).

5. Sllr III tilt: remalluIIg V. tt:aspOOIl ~d pepper

fbkc:-s. tltt: IOlllatot·~, willt'. <;ug.lr. and Y. te:.t.5pooll
5.a11. I3nng 10 ~ SHllmt:r ;lIId cook 11I1I1Ithlckt:lll'd.
about 8 1Illlllltes.
1.Oroce the CQgrnK ,,'gn,ted. sha~e the SII,I"t back end
forth ovtI. high heal unt,II"" rlllNlft go OUt comc>lelely
'\;llt Jnd the Imgume. Coo k, ~tlrrmg Ortt"l1, 11 1101
till' Imgume 1~ almost t l'l1d~'r bILl ~(iIl :1 Imle firm
to (he bite.
7. Sm t ht, rcl1l~i11l11g I [Jbll-spoon g;lrlic, till'
parsll'Y, and [he rL~'n'Cd sh rnnp With JI1Y JCCU-
11Iubtcd JUICe mto till' I011UIO sauce. Continue
to 'llmn~'r u11l1l thl' ~hr11ll p :l.rc 11l':l.(l'd throllgh,
about I mlllUI~·.
8, R cs,' rw Y, cup of till' paslOl cooklllg W;lIer, then
dram Ihe hngum,' and ,.'I urn II [0 the pot. Sur ltl
th.' shrimp sallct' and the re ll1J1l1mg I tablcspoon
o il and toSS to CO.II, Sl,'lSOl1 with Ql t and IX-PP I'f
10 1.lSIe. Add tl1l' rCSl'Twd pa~la cookmg w;ner as
needl'd to looq'n the sauc,' bdi>rt servlIlg.
2 . (I.ok anw h lle. t()'\~ [h.· ~11f1m p with YI Il'a~pool1
~alt. Mdt the bUller HI ;) 12-lIIch skillel owr
1ll1'dium-hlgh hl'Jl, Add tile shr imp to , Ill' ~k l ll"1
III a ~ml!le 1ay~'r, Cook I1m;1 till' shrimp Jrt.' pmk
on both ~Ides. about I mmule p"r ~i d l'. Stir 111 till"
ga rhc an d cook 1111111 rr.lgram. about 15 ~l'contk
TrJllsr.'r till' slmrnp to :1. bowl.
3. Add till' C/"l'llll to Ihe ~kl l kl. IJ nllg to a SllIImn
Jud cook until 11 has thickened .111<1 lIIeasu n ....
about I Y. cups, about 8 nUllU1l"i. 51.'1 Jmk off
till' heJl.
4 . Wh.'n tile waler IS bollmg,sllr 111 I ubk.... pooll
qit ;I/Id Ih.· f,' uuccHlC'. Cook, ~llr r ll1g oftt' n, until
till' r"Utlccme I~ "lll1mll~'nder but ~1l114UlIe li n ll
fO the b,re.

VARIATIO N S , D r.till till' f.,!tucnne :lnd "'Iurn il to til.' po!.

SCALLOPS FRA DIAVOLO Sm 111 the CR'llll, shnmp wllh :my lCCUI11\l1:I(ed

"111(' H'lliops Irdl'f' IIIprl' }1,u'''ifu/ '""ulled driJ1J!il'.~S JUin', m d I.u r.lgon and to~~ 10 COl t. R eturn the
III I/If shlll'l 1/1<111 rill' sl"illl/~ IIIII/I/'fsr dflJ1J1iu.~i {IIU I';Nl and 1..1UCe 10 low h.· ,It .1I1d comm u.· 10 coo J..
g.lIli( '/11/1(',/1 Str,IlI'-c,'/Mrd Infim' II is dOl,..
lI1<1kf {Ill' Ul1I1J til(" ~JIICC chllgs 111rdy to IIIl' I'~~(a, Sc;tson
(,~'klll.l/..\I,Ik!- St/rf 111,1/ d'f .~drll( IS fn!~mlll, /"'&' wnh ~ah :111(\ pepp.'r to t.l~t C.
,rirk)" ,md /Ioli (, .. ,hd.r." I//f·.frlll 101lul/lIIl'5.
~IIINil\lIe I pound lea 'iCJlIop~, \\ Ith thl' lr
~ide lllu"ll'S "'11I0\'\.'d (~e.' I'agl' 277), fOf the
shTllllp III qep 2.
CREAM Y STOVETOP
MAC 'N' CHEESE
SERVES 4

FETTUCCINE WITH SHRIMP, STA RT TO FINI SH : 30 m.nules IZlD

TARRAGON , AND CREAM n,is m,l(,mllli ,mt! (l,lT$(' nTil'l' i$.f.m II' 1'1'1'/"'''' ,11111
SER"ES 4 106
I/d,titHl,. if )~'I/ 1/\/111 !<lurl' mlllr/r)' ml /II/'; .r." II,., I"/~
II$C rr,/(kt'r mmlb.t. (R II:: rr,/ckc'l! lI'1"'rk U't'll.) \;11/ (,/II
START TO FINISH : 25 mmutes rz:DJ $llII,'IIIl/It' !\Iollli'rry j.rck "r el.I/,), (/I(,('SI'.f<,r Ilrr rlied·
[)., 1I(1f {(10k lire S,II/ft' Ilt'l'r , ... , III,lfl, 11)1"",(' ,,,},, I"" d.IT III ,IIii rl'ti/If'.
I,'".~, ." II I/~III)(' .~llIr)'
Uls/r,1(1 (!f (Il'IIml~ J IlIkr SUIl'
'" (o.Jk j',llIr I'.,SId WIlli 'h'l IJllllr ,,/ l/rlll(', ,'S 1/ !l'iII 8 ounc:es mllCllronl (2 cups)
f<1tlk .frmllcr ("'II/II/'SI,tll S,'''W I!f ,11r /'lIIler mil/ (ll'<I!u) SIIII
11'111'11 i, ii f<~)k ..d Idlil til/' S,II/(r. 2 targe eggs
(1 2-oLlnc:e) (:li n eV/lporlll ed m1lk
pOLlnd l~rg e shrimp, peeled ~nd develned 10ll$poon dry m ustard , di ssolved In
(ste page 273) 1 tell$p oon water
Salt Yo te.spoon T.bll$C:o
2 tablespoons Llnsalted bLltter Pe ppe r
2 garlic clo"es, minced 4 tablespoon s ( Y, stlc:k) unsalted buller
2 CLIPS heavy cream 12 ounces c:heddar cheese, shredded (3 CLIpS)
pOLlnd fresh feULlcclne (see page 191)
or drIed 1. Bring 2 quarts WJter to a bOllm a I~r~c pol for
2 tablespoons minced fresh u,mlgon [ h~' llIac;uoli i. Sur in I yj teasP'OQ II ~ s;llt Jnd Ihl'
Pepper 111JClrol11 ,111.1 cook u11IiI almost Il·nd .... r bm mll ~
Ilule firm to Ihe bile.
1. I}rmg 4 (luaTl~ \\ JI~" 10 .\ bOil III J laq:t' pot
for tilt' 1i.'II1I((11Il'.

THE AMERICA' S TEST KIT C HEN FAMILY COOKBOOK

e\';1pOrlled milk. Ihe Illusnrd mixtllr<'. T.lba~eo,
y, Ica~poo n ~,tll. and Yo Icaspooll Iwpper.

3 . Dmiu Ihc paSla ;l11d fl' [UfLl il 10 tlK" pot. Sl't

Ihl' pot owr low heal ami ~tir in til<" blLlt,'r 1111111
mcltcd.

4. Slir III the egg mixnm: ,md half of till' c hcd -

cbr. COllllL11IC to cook over low l\\'at. gradually
'LLrring m Ihc re'mainlllg llnlk and chcdd.lr, nntil
Ill<" 111lXIUT(: b hot :md CI'Ca lll)" :lbOLLl 5 minule's,
SeJ,OIl with ~alt ,l1Id pl'ppL'r CO 13SI,'.

5ejt :nih:frCtl 5ip: EVAPORATED MILK IS KEY

Alter testing this recipe with Whole and lowfat milk
as w ell lIS half-and-half, we were disappointed to
find that every batch o f macaroni and cheese that
we made with fresh milk curdled a bit. re sulting
in a chal ky, grainy texture. We knew that using iI
bec hamel (a milk sauce thickened with Ilour) would
solve the problem, but it would greatly complicate
TO;"IOO breadcrumt,. 8dd crunch to Baked Macarolll and
th{< recipe. UltimatelY, the solullon Cllm{< Irom
Cheese
evaporated milk. The evaporation and sterlll:tal ion
process used to produce evaporated milk prevents
it from curdling during cooking. The re su ll is a sllky-
smoolh sauce with a rich, creamy flavor.
,% cups low-sodium Ch icken brOlh
1 pound Colby cheese, shredded ( 4 cups)
8 ounces extra-sharp cheddar cheese,
shredd ed (2 cups)
BAKED MACARONI Pepper
AND CHEESE
SERVE S 6 to 8 1. Adjlbl JII ow n r:r('k to thc 11liddk· position Jmi
PREP TIME : 10 minu tes h,'ll Iho: own 10 400 dcgrc ... ~, Ml'h 2 ub1c~poons
TOTAL TIME : 1 hour 10 minutes (Includes of tlw buller ~lId I~S w ith thc brc.ldcrurllb~.
25 minutes bakIng t,me)
2 . Dr lllg 4 qU:lrts W:llo:r 10 a borl in a br!!c pot
Il lt/I<'I ~~JItiu' rlMs;e paSI<! sIWJ1j·Ji,f Ihil dis.h is db,LU' to r Ihe IlIKaroni, Stir in I labk~poo rl s,1 il and Ih~'
LHl1rt1n>II ;, 111'), $111.111, rurllL({',>US P,/$/,' ",ill If wI.:, l)" Ill:LCaTOIlI and cook until .IItIlO,t wlldcr bill still
1/(>/ U, I' /"U:{.l1 ,lr ,killl ,lIill.:, (1$ "dllh-r is rich ("WII.~1! firm 10 Ihl" bil~· . Dr.un Ihe ll1ac,I1'Om and I"an' 11
I,) LH,ll.:r II w,.,mj' SI1 UlI'. u>I/'-$I,(/iwII r ~~~('l<Iblr IIn>r/r in !lit' robmkT.
(1111 III' m/w;wlr'd .(or 1/1(' rllirl.:clI Imllil I,) Irwl.:e ,lIii
ti(,1i ":~I·I"'i,m. 3. Wipe' the pOI dry, ;reid Ih~' fl'mainLll !! 6 labll'-
SpOOllS buttl'r, alld mell owr ll1ediul11 h,'at. Sor In
8 tablespoon s (1 sUck) unsalted butter til(' b'3rlic. rllll5tard IlIlxture, and Clr,' nne. Cook
2 cup s fresh bread crumbs (page 300) until fml>Tarll. abom 30 ~",collds.
Salt
pound elbow macaroni 4 . Srir in tl1l' flou r :11Id cook until !!oJdt'll. abo\H
g<'lrll c clove, mi nced I minu tL'. Slowly whisk III the milk and broth.
teaspoon dry mu slard, dl 5S0lved In tIring to a simmer. Cook. whis ktll~ oft~'l1, umtl Ih"
, teaspoon water mixtILn' i~ sli ghtly thickcI1Cd. abom (, millUlCS.
!4 teaspoon ca~e nne peppe r
6 tablespoons all -purpo se flour 5, Ofrlh ... 11<:3t. whid, lrl the Colb\' ~l1d c hcddar
3Y, cups whole milk (see note above) I1mil completely m<.:1tcd, S(':ISOII 'wuh ...llt ,mel

Pa sta
5tJt Xik/w! 5ip: CHICKEN BROTH IS KEY

We le/llrned Ihe h/llrd way Ihal you can' t simply dump BAKED CHEESE TORTELLINI
Creamy Slovelop M/IIC 'n' Cheese Inlo a c/ll5Serole, WITH PEAS, RADICCHIO,
lOP It wllh breadcrumbs, and bake It. The wuce dries
OYI and all Ihe cre"mlness disappe"rs. After baking
AND BACON
up several bon.e-dry batches, we discovered that SERVES 6 to 8
Ihe key to a creamy bclJked rnacarool and cheese is PREP TI M E: 10 mlnoles TOTAL TI ME: 1 hour
two'old. First, you need /II lot 0' wuce. Second. the
leXlure 0'
the wuce needs to start OYt really loose h I' lilt IINI )loUltr omd /tXIllft'. lit, SUft' ' " hll)' In..,/,
and thin because It thickens SO much in the oven.
I,,,,,·/Im/ s••1d lit til!' rr:fr(!.'f'r,I/I·'/ (,lit til lilt slIl'f'fl/l.lr-
Using eV"porated milk (as o ur stavelOp recipe does) knA,IJw I",ullllll Ih," is wl!c'Im:::clI ur drird
was a diwster bec"use it Is much too thick. Using a
TOPPING
$<Iuce made with plain milk wotked better, bul even
2 cups 'resh b,eadcrumbs (page lOO)
it wound up lasting too rich after It had reduced
and thickened in the oven. We experimented by
y. cup wlI lnuts , chopped fine
2 tablespoons unsa lted butte , . mel led
substltullng water ' or some of the milk In the $<Iuce,
but this merely diluted the cheese flavor. Chicken
CASSEROLE
brolh, although an unusual Ing redient In macaroni
Sal t
and cheese, turned out to be Ihe answe r. Substituted
2 pou nds frash cheese tottel Unl
for some of the milk, the broth helped to loosen
( see not. a b ove)
up t he sauce withou t adding any strll nge flavors or
ta bles poon o ll v. 011
watering it down.
4 o unces bacon ( 4 sllcas), cho pped fine
G sha llots, m lnc.d
6 g a tll c cloves, minced
p~'I'Jlcr
to 1.i~le. Sur m IlIl' drallwd 11\;\C.II\)I1I. 2 teaspoons mince d ',elh thyme
brl'akm); up any clU I 1\p~. ullnl wdl combml·l1. )4 cup a ll· purpo511 flo ur
1 c up dry whit. wine
6 . Pour 11110 l ') b\ I J-IIII'" bJklll~ di\ h. Sprm kil' 2 cups low·sodium chlck.n brolh
cwnl} w n h Ill<" hrcadcrUlI1bo1. Itlkl' lI11tll h'Old l'u cup heavy crea m
brown and bubhll1lg around Ih l· l-db......... 15 10 .\0 2 ounce, P. rmew n ch.ese. g,al.d (I cup)
mmul ...... LCI cool for 111 IIUnUl("S belOTl' ~~·r\, lI1g. Pepper
head radicchio, cored lind chopp.d
To Make Ahead mediu m
Am'mble t hc ca«l'roll' ,15 {1I.t·ncd Ihroll);1l cup fr02en peas
Sll'P 6. bill do I1 UI ~p r lllklc \\ IIh Ihl' bUllcrl'd
hn:Jdcrml1b<; or bake. Ston' III thl' I\:fn);l'rMor. 1. For til l" IOpplllg: los~ lO);clhc r th ... bn'ad-
\\,aPlX'd lightly III plamc \\ r.lp. fur up 10 3 day<; crumbs. \\allltlls. Ju<1 bUlll·r.
Ill·forl' ~cr\'i llg. Th ... {'J5scrolc c,m also be Innl'n,
WT:lpPl'd III .m lddllllln.ll hlrcr of foil. lor up to 2 . For til<: (.Is,crol.": A (~II SI ;m OWII r.lck 10
:2 month~ . Allo\\ til<.' m.KJrom alld C h"'l'~C 10 ~II tI... I1 l1ddlt 1'0<11 1011 .lIl d hC;lI thl' OWII !U 400
O

,11 room IClllp,·r.ltu rl' lOr 1 hour bcfo.l' luk m g . dq~rno~. Il nn).: (, quarts \Viltcr 10 .1 bml III a
(lffro1.(" II. th.!w 111 tlK' rl-frlgC •. lw r fo r :1I Il'lsl 24 b~e pOL \V hC II Ihe w.II,'r " boillng . ~!IT III 4 Y,
hours hd orc le u Ill!! 11 , II .n roO IlL Icmperatun.".) t e.l~ pO{)II< ~alt :md tllc toftl·ll llil ~nd cook. surrm!,;
o ften, 1I111il the tnrtl'l1il1 l " tendl" .

5eJt J(ilckJ, :lip: CO MP ANY'S COMING 3. D r.lin dlc IO n dlllli J nd fl'lum II tn t1w pot.
To" tlll" rnr ldlllli \\'l1h 111<.' oil .md ~l· t .I'l dlo •
Th is dish is II reallrellt for special occasions. Whether
you're hllving company. going to /I pot luck suPpe r.
4 . M loJIIWhlll". <"ook Ihc baCOI1 Itl .1 1:2- Ulfh
or simply making your family a gre"t melli. the
sophisticated ffavors and ease 0' prepatlltion make
Ilonslid. ~blkt O\'l'( medIUm h Cll unlit cn~p.
this dish a winner. The combination 0'smoky bacoo,
.ilXlUl K 1II111U1~OS.
sweet peas, and sllghll y binet radicchio plays nicely
S. Su r Ul thc shallots and cook UTlII I '>Oflcncd,
off the rich. creamy tortetllnl. The walnut breadcrumbs
.100111;; 1I1111U1l'<;. Su r III Ihl' garlic and Ih r1l1~ Jud
nol onty add texturllJ contrast, but their nuttiness
l"I>ok 1111111 fr.l!;r.lrll. 300111 15 St.°cond~, ~u, HI till'
mirrors that of the Parmewn in lhe sauce.
flour alld cook wlttl ~>'()Idlon. aoou( 1 millute.

THE AMERICA' S TEST KITCHE N FAM ILY COOKBOOK

6 . Slowh' whisk III th\.' \~II1l' Jud cook unul
,Ihumt ~bsorb..'d. Joout 3() ~'comk Slowl), \\ hill
III th\.' broth ~nd Cn.'JIlI :111(\ br1l1~ to a sillllll\.'r.
OtT thl' heat. 'IIr III tIll' I'JrlIll").III. s,.·ason wnh
salt ~nd pl'ppl'r to taste,

7. (;\.'ntl)' ,tlr thl' cream roann', r:u.llcchio, and Ill'as

11\10 Illl' tortdlim Jmil'OUT tlll' 1I1ixtlm.' IntI) :1 'J
by I)-inch b,l k111~ d i,h, Spr111kk \\'nh th\.' br\.':ld-
l'fllmb toPP11lg, U~kl' until browIIl'd :md CTlSp,
,Ibout 15 ml lllltl-<;,

To Make Ahead
I'ollow Ihe rccip\.' throu~h step (,.then rdr lger.nl'
Illl' toppl1lf:. cook\.'d toTlellllll, Jlld cn'.I111 saun'
III ~l'I'JTJll' bowls, each \\T,lpp.,:d UWn l} III pla~uc
wrap, I'O T up 10 I day, When n'ady to bake,
p ron'\.'d wilh ql'P 7 as thn'{(l'd, DOII 'I chop tlll'
T:u\wchio until jll';1 befor\.' you'TL' rl'ady 10 •• dd n
to Ih,: ca~sl'rok.

A comblnal,on of c.u<he<:i and doced tomaloes g'ves U',S

BAKED ZITI WITH TOMATOES hearty ~ed pa$la lis creamy-ye\-chunky conSIstency
AND MOZZARELLA
SERVES 6
PREP TIME : 10 mInutes
1;<1rhc III a 12-lIIch no nstICk ~kllkl owr Illl'dlUl1I
TOTAL TIME: 1 nour (Includes 20 mInutes bakmg tIme)
h~'at, MITfing o{t\' n , until the ~Jrhc I~ frJ).:r.tlll
III tillS b,!ked IldSI,! dish, IIId,,'1I ""':::11"'/1" p"lI'id,., bllt not browlled, about 2 1l1111\1Il'~, Sur 111 the
f..lf lit .. pasl,! IIW/ III/H'f lI\\!'l'ilinIlS, U'f
IIII' hilldill,~ 10111~t{)\'s wuh tlWIT JlIln:,13nng IU ,I ~lI1l1l1l.'r ,md
JT,',I, !f !xIls/hll'. 11I'f"'H/' /I II~II 11M ,/ IUfI'
rl!oJ::'::lIrrllli cook until thlckeni'd ~Iightl}" ,lhOUl 15 1Il1l11l".'~,
(fl',UUII/"SS ,md "",jslUrr h' die ,/ISli, Olliff 51"'rt mim- Sur 111 till' baSIl. <;ugJr, and V. Il',lSPOOIl s:!h.
I", I',IS(,IS. mel, (IS r~\!""'1It llf IX-'lItr, f,m lit' sul/illum'.1
,f", IIlf ~ili. 3. WIII:n Ihe \\~ltl'r IS bollll1\;, sur 111 I I.lhll"'pOOn
'\:Iit :111(\ the ZIfI, Cook, slirrmg Ol1l'lI, ullul thl' l!1I1
tablespoon olin 011, plu s e •• ra ' o r oiling i~ ,IIII1O'it t\.'lId~·r but stilt ;I llttk firm to till' ],11\',
the dish
2 garlic clovn, mi nced 4 , !t\'S\,'rw ~ cup of Ih l' p.lstJ (:ook11l).: \\ltl.'r,
(2a-ounce) can cru shed tomatoes tll\' l1 dr.l111 Ihl.' l!1II ~nd return II to til\.' j}()l. Sllr
(14,5-ounce) clln d iced toma t oes 111 Ihl.' tolllllU SlUCi' aud tO~S to ('0:11. Add thl'
2 tablespoons m1nced fresh bllsll Tl'St'rwd pastl {-ooking W:ltl'f .1<; m'l'(k'd to 100'«'1)
y. I elispoon sugllr th\.' ' :tun'.
Salt
pound xitl 5 , SpTnd hal{ of the Zill III an 011.,<1 !) b)- 13-lIIcli
a ounces mozza.ella, Ihredded (2 cups) b;tkl1l\; dISh, Sprmkll' Willi lulf of the 1I10Zl;l~
y. cup g,ated Parmesan cheele rcll .• ,111(\ half of dlt' P,lrl11l'S."Il1 chel.'so.-, Spre~d tl1l'
relllJllIlll).: ZlII 111 Ihe dish Jnd spTmkll' with Ihl'
1, AdJusl all own TJrk 10 IIll' nllddk posmon n'lIuming 1Il07Z;lrella and j';mnl"'all,
and Ill'll Ihl' O~-CII 10 ·WO dq;rcl..... Unn\; ~ quart<;
\\,;1Ier to a boil ill a lal){l' pot tOT Ihl' :UII, 6 , I1lke 1111111 Ill\' Ch.'l'Sl'S lurn ).:old~·l1 bnm II,
,Ibolll 20 1l1lllutl'(, Ll,t cool for 5 nllllllteS bl'fOTl'
2, Ml';lI1wh ik cook 1 1,lbl\.'<;])oon 011 and thl' <erv1l1g,

PA s ta
 CHEESY BAKED MANICOTTI ~ 1. and Yo I...a~poo" pq)pt'T III a bl):;.l' bowl.
5 ERVES 4 10 6
PREP TIME : 10 m'noll!$ 3 , r-01l0\\,lIlg thl' photo<;. ~que"'lc "huU! 5 Ilble-
TOT... l TI ME : 1 hour (,nc;ludes 30 monutl!$ bakmg and ~pOOIl~ of filhng 11110 l'lC h m,lll1COIU tub~' (or
CoolIng IIrne) ~poon about I ublC\poon lilhng 11110 each ~ hc ll ).
Arr.angl· Ih ... filll'd p.lsla m ,m olkd 9 by 1J-lIIch
I11,m bu)'ilt~ mdlli{<lm, I'X.W IIIII' ,I" I",(ka,\'t' /i.) ",11k, bakmg di~h.
SlIrf rltt 1l00JII'$ "'I'll', IImL'fll t>, (r,lcNl'd . All)' 1)'11t' .if
WllhU" Sdlltr will Ilwk Ilfn', mc!mhlt!! ,"'", jll~>nlr 4 , POUT thl' IOlllatO sauct' owr the filll'd paqa.
illrrrd bmlli/. \';'" (<111 ,,/s,' mbmuI/c (I f 2·tlrmlr I,."", I'!( Wr.ap tht' dish lighdr III fOil ;md h.lke unnl
Ilmrb.! I"w" shrlls fi" IIII' "I<IIII(dlll. til<' SA lI e(' I~ bubblmg around the ... d"l·~ ,lilt! thl'
neona fi lli ng I~ hOI. about 25 IIlllllUl"l.
Sail
12 man icotti (8 oune.. ) 5. Lt·t cool for :; nlll\lItl·~. th l' l1 ~p rin k k With rhl'
22 o un ces , leolUI ch .... (2 V. c:ups) par<ll-y and n:nulIllll!,: Y. rup 1'.1rI1I1·...ln.
1 ouncl' PalmISll'" c:h ••SI, grated (l 'n cups)
1 ounCIS mouareUa, sh redded (Yo cup) To Make Ahead
la,gl egg, tightly b.a t e n A~wmbk til<' ca~,ero le ,I~ d'n:Cll'd throu gh sll·p.l
Yo cup mlneed '.esh blllil Wr.Jp the dl,h Ilglnl y III pla~ nc wrnp ,llld rl'fdg-
Y. teupoon p e pp l r ("nil' lor " I' 10 2 dny~.Allow Ihe manI cotti to ~ II
4 cups toma lo ,a ue e (sel nOIe aboye ) al roOIl) tem pl'ut u Te for I hour befort· pron'cd-
Yo cup minced f resh parsley ing WI th <I<'p 4 ,

1. AdJlI~1 Jll own rack to thl' l1uddll' po~iuon
and hl'JI till" own to 4(KJ dCgrcl·~. Urlllg 4 quarrs
W~h: r to J boil III .1 brgl' 1'0\ for th e PJ~ta. Wh l'n
dll' w:m'r I~ 001111110:. ~lIr III I IJhkspOOIl salt and
!Ill' mallicolU, Cook. '"rrIliS oCt.·n. IIlIul th ...
mamcolil IS almOSI H.'nder bm still a hull' firm
10 the bill', Dr.un die lIIaIll COI U . ~pn'ad Ih ... tulx'S
Ollt O\'l'r l b~klll!o: slll"... I. Jlld lei cool.
2. M I'l llw!lIle, IIII X 1000't:lhl"f Iht, rlcoua. I cu p of
dl<.' l'arnWS;lII, thl' IIIOZZim.'lb .... Rt.I~11. Y. {l';lSpoon
V .... RI .... TION
CHEESY BAKED M A N ICOTTI WITH
PEA AND MINT F IL LING
'l1lis I/r/ie.l/ri), Jl'ols""rll./illm.1! i.1 ("mJllrmrllll'd by IUl r
Quick 1"111<11., 5./l/Ct' wilh I ;,dk,1 ,/lid CW./III fll<l,1l<'
' (5), bll/ Irtl frN' I"~ SU/'S/rlllIl' "")' 1II1'000/('U 1<'111,1/0·
/I,lSrd S./lI(('.
Redllce till' lll\OU nt of neon:. {o 2 cups.
Substitute 2 tablespoons mmced rl\'~h mllli for
Ihe bJ~ll and add I cup frozen PI'JS to the ncona
IIIl xture III ~tc p 2. Procel'd .l~ d,n'ned III ~tl'p J.

FILLING MANI C OTTI OR SHELL S

I , SPOOn Ike 1,llong ,ntQ.II ~pper·locl, 2 .... . Gently SQu. .:re S lllbleSl)OOnS of 2111, If us'ng Ittet~, SQueeze II"bleSP<>Qn
~,cut Ill\ote 11\ Ike COfM. of the lhe f,nong Inlo each manicollirube of filling ,nlO each
bag, "net squeeze genUV I.om In. IOIJ
10 o,oe OUI the fill,ng

THE .... MER IC .... · S TEST KI TCHEN FAMILY COOK BOOK

SIMPLE CHEESE LASAGNA
SERVES 610 8
PREP TI M E: 10 m,nutes TOTA", T IME.: 1 hour

Our C/llmky J,lI/hU,) Sm.(f' };,r l..'U'I~n,' (SN' tilr I" •.\')
f,/,If' In'lIer 1/'<lU jdrrrl' $,mn', 11141 ij IIS;II,~ j"rrrii 51111((
(/,,,,1011,. ",dl') is 11"'1"(' (,mr~'lIInll, )'drl 1I1111H'/'I1 IIb"UI
W\' 2-1- I,) 26·mltlrf 1,m.

15 ounces , leotla chaue (1 % cup,)

21h ounces Pa,m uan ch••se, graled
(l it. c ups)
y. cup m inced fres h be lli
1 large e gg , IIghlly b ea ten
y. teaspoon salt
Y. teaspoon pepper
6 c ups tomalo la uc e (s •• n ote above)
12 no-boll luagna noodles (o ne 8· or
9-ounce package)
pound whol e- milk monar. lla,
shredded ( 4 cups)

1. Adjust an oven ra ck !O till' 1I11(ldl.: pOSI110n and

heJI the oven to 375 dq;rl'~. M,x thl' r icotta.
I ,up of Ihe PJrTlWSJIl, the bJ.!>LI. egg, i;lII, and
peppeT unnl wdl combllll'd,

2 . Followmg the photos 011 pal,O(' 2U6, spread '/.

cUI' of Ih(' tomato "-'lute O\,(T Ihe bottom of a 9 by CHUNKY TOMATO SAUCE
t 3-mch bak1l1~ diSh, Pbce 3 of till' uoodlc~ on top FOR LASAGNA
of Ih t' "-ll1Cl' alld drop 3 ublcspoons of the ricotta HAKI!$ 6 CUPS
Illlxtul\' down Ibt· c,' nu,'r of .'..eh noodle. th('u
START TO FINISH : 2S minutes ~
~pr"ad It to an even dtt cknl"\5. Spr1l1kll' ewnly
wit h I cup of till' mozzarel1.l. Spoon I If: cup~ ,11t11("~I(IJ litis s,mcr W,IS m',I/I'd ,'p(,!/i«J//j' .I;,r
of til<' saun' eWlily m·t·r Ihe dll:('SC. R e('('at dllS /,JS'!I!JJ.I, il I.IS/(j ,if""" OJ"" n:cu/,!( p.m,J
i..yamg lWO more ( 1111 .....
tablespoon olive 011
3. For the finallaycr.pbce the 3 renlJ11111lg noodk... onion, minced
on 101'. Spread the TCmammg 1 Yo cups SlUCl' 0\\'1' Sail
till' noodles. Sprmkle with the n'l1laming I 6 ga, lic cloves, minced
cu p mo:uJrelb Jnd then till' rl'm;tllll ng Yo (UP (2B·ounce) can c ru shed tomatoe s
pJrmesan. Spr:ly a 13rge Sh l'l'[ of fOil hghtl )' wllh (2B·ounce) can diced tomatoes
vegetable oi l ~pray and cowr tl1l' lasagna. 13ah' Yo teaspoon d ried o regano
for 15 mmu(e'. J4 tea spoon red pepper Ilakes
Peppe,
4 . It''mow the foil Jud contmue to bake unlil
th.· (hn").· is browned and ,Ill' QIICe I~ bubblmg. H ea! Ihe 011 III a large saun'p,m OWT
300m 15 I11 I11 UI."I 10ngt'T, Lt'l cool for IflIll;nUIl"'i Illl'cilmn heal until ~111Inl1ln1l1~. Add 111<"
Ix·fore ~.'rvll1g. 0111011 ~tld I 1.'asl)Q01l SolI! ,md cool.. until
.sof!(·IK·d,.lbolil 5111I1lll tt"S.Ad(llhe ~rh(' ,llId
To Make Ahead cool.. unnl fragr.:n!! , about .\(1 ~'cond). Sur 111
Till' assclllbk·d. unb.lh·d bq~na CJn be hdd III the tomatoe<> with th eIr Jutet'. on·);Jllo. Jlld
till' refng(' rator. w rapped ughtly III pbsuc wr..p. n'd l'l'p~'r jbh~. Simmer tllll1l Ihe ).,llIl(' I~
tor up 10 24 hours, A1l0\\ thl' la~.lgna to ~it ,tt <.h!{lnly IllIc h'lll'd. aOOIll 15 mlmlll~. "c.• ~on
room lemp.'falUn.· for I hour befon' bakmg. wllh ,,-, It Jnd P"PPCT 10 t •• q.'.
It call ,.bo 11<' frozen. wrapped It! an addi tl on .• 1

POIlU
bYl'r of foil. for up to 2 momhs.
To bake, dcfrmt 11 m the refrigerator for 14
hour;. Ihen allow II 10 SIt .It room lemperJllIre
for 1 hour befon: blkmg.
VARIATIONS
SIMPLE MUSHROOM AND SPINACH
LASAGNA
R l'<luce [/iC' .ImOUll1 of \Juc(' [0 5 cups. (If
malmg our Chunky Tomato S,l uce for L;lsagna
lpab,\' l051. ~lIlIr l )' dram the dlcl'd tollllto\'''''
;lIld discud [he JIIICt',) Before asscmblmg the
laSJglla. helt 1 [abkspoons oll\'e ollm:1 11-lI1ch
<;kil1l"t ulIIII ~hllmnerillg. Add I pound asso rtl'd
mushroom~, mnlnwd and ~h("ed Ihlll. ;md rook
111m! the l11u~hrool1ls are brown ed. ;about 10
IIImutl·~. Sur 111 :2 11111lccd g:lrhc dovc~ :1I1d cook
utllil fragrant, ~bo u t 15 ~ecol1(b. Off Ihe heat. stir
111 10 ()unce~ fnne n ' pmach, tl1:l\wd. thoroughly
<Ql1l'l'Zed dry, :1I1d chopped. Se3<;01l \\'Ith ~Jlt ,ll1d
pepp<'T to t:ISI(:. Sprmkle:1 th ird of the mushroom
311d ~plllJ("h I1UXtllTt' over ("IC I! byer of ricolIJ
wht'll Js<;cmblmg till' b'JgllJ.
SIMPLE MEAT LASAGNA
Ikforl: a~'ll1bll1lg til<' b,ag1l;l, hcat 2 tl'~~POOns
nltw 011 111 ~ largl' 1.1UCl'pJJI !lUlil <hullIlIermg.
Add H ounces (85 PCTCC'IH Il"JlI) ground Il<:l'f
and 8 ounn"" ground pork ;lnd cook, Sllrnng 10
bTt"ak up the dumps, Ul1I11 no 10ngl'T pmk, ;about
5 l111nllle<, Sur III Ihe 10111110 saun: and brmg (0
J .. ml1wr. Cook \111111 till' I1Jvors ha\'e t1H:lded,
aoom 5 m inutl'S. (If you W~I!I to t\lrn Chunk)
ASSEMBLING A LASAGNA LAVER
I. After l.Iyong down lhe li'll"'~ of 2. Sptonkle Ihf! neoUa f!Vf!nly wilh I cup
sauce and 1'IOOd1es. SPOOn 1 tablespoon. 01 sh.l!d<)ed mozza<ella (and one-Ih"d
of the '0<:0118 fiU,,,,,, onlO • .eh noodl. of the ~18b1f!$, il USIng)
.. nd ,pt.ad II lo .. n ....... Il>ic:knftS
THE AMERICA' S TEST I<I T CHE N FAMILV COOI<BOOI<
Tomato Sauce for La<aglla IpJgt' 11151 mto a lI1e~1
simply add the me;11 aft<'T adchng tht· .,":Irhl'
"1I1Ct',
Jl1d ("onnum' wnh til<' n'cipe.)
Tasting : No·Boll Noodles to the Res(ue
Over thl' pasl fe\, Y\'lTS, no-boll (JI~ ("ailed
own-reJdy) b.\.:lgn:1 noodk'5 have bcrolnc J
p(:rntJlIelll tixUln' 011 ~upt'rm.lrlct 51Ich,,-'5. Milch
lih' mSl.lnt net', 110-0011 noodlco; .ITt' precooked
at tl1l' f.1ctory. Durmg bakmg, the IIIOlmm: from
tht; l.' IICl' SOftl'n~, or rehydr;ltl'~, the Iloo<lk·s,
t'Spl"Cially "hl'lI th<' pan I~ cowred as Ihe hs.:'gna
bah-<;. Tht; 11\000t (-0111111011 no-OOII noodle I~
J rectln gk mca'tlTlng 7 indll'~ lo ng and JYz
mdws Wide, Three such noodll'~ make a smgk
b)'t'r in a rOllVClJ{ ional <) by D-inch 1.":I~nJ 1';111
\l'ht; n tlll'y ~\\'d I in the oven, OUI' f:wortlc WJ~
Ronzoni Ove n Ready Lasagne Pasla, WhO~l'
ridgl'(1 t<'XIl1T<' :l11d wheJry 11:l\'or bah'd lip {O ,j
pl<'a~al1! dll'w. A clo~t; ""cond WJ<; Ihnl1.t. whose
Ill-hcatt" nat noodk-~ dascly re\emhlc<! frc,h pastJ
111 {eXllIr..,.
J . Pour I!' cups of the tomato 5CIUC.
f!Venly ()\/f!' tl\<! mozzarella. Repeal
Ih', ptoc.ss two more t,mfl belore
..,....,I>I,f>g 1M f,nal lave<
SKILLET LASAGNA 4 . Sprinkle the noodle piecl's <'wnly over the
mcat. Pou r till' diced tomalOCS Jnd 10111:110
SERI/ES 4 to 6
~allCC owr th<' pl<;ta. Cove r and bnng to ,I
PREP TIME : 5 m,nutes
~11Il111<·r. R edun' thc he,ll to mcdiulll-Iow :1I1d
TOTA~ TIME : 4S minutes (Includes 20 minutes
romillue to ~il11l11,·r. stirring occlsionally. umil
SImme,mg t,me)
til<.' pasta i~ tender, abOlil 20 1II1r111t"S. {The
.... 11)' Imllld ':f
WriY-<'I(\!/'t/ /,WWI,' u,),ulb uill IIwk SaIlCt' ~hould loo k w:lI l' r y aft<'f 15 I11HlU IC' of
!(
/1m'. f)... IWI list' ,H)·b,.;/ lilSi~1!1I(1 1I<>o>l1lrs. till' l}(Is/Il cooking. If dry. add up 10 ~ cup additlon,11
is Nprdllll)' rtf)' rlml 11,,)111' /.> jh<llli'ri".~, pm /till)' watcr to loose n thl' ~alKt'.}
IH1'd hI add tire skillet II,/,ih· lIu' 1!II5/,/
CXIT,I IHII'" rd
ClJ<Jh. If 1"'11 (,m (Filii Hli'Il/h.,!f lIIix, JISt' 8 ,)JUlCC, (85 S. R emove the skillet from the heal and \[lr III
I'Nlt'tII h,m) .l!rmUid hl';:( ,md 8 Gillin'S g''''lIId l'!'Tk. Y.i ctlp Par m esan. S<'asoll with salt an d pl'PPl"T to
Ukr il spiC)'? Ii /cre,'$,' 1/1(' IlHlOIIIII ,if rcd III'Pl'a.llll/.:" s t.lste. ])ot heaping t.1ble~pool1S o f th,> ricott.! O\"l-r
hi I w,/$J"',lII. thc noodles. Cowr the ~kil1N :1I1d k- t st.ll1d off
the hl'at ror 5 !11l11l1le~.
(28-ou o<:e) can dice d to m ;!lt oes
tables po o n o li ve a ll 6 . Sprinkl<- w ith the b.,~il and ~er\"l' . pa~Sl1lg till'
o nion, mince d ,'Xtr:1 Part11l'san ~cparatcly.
Sai l
3 garlic cloves, mince d VA RIATION
Yo teaspoon red pepp er f lakes SKI LLET LASAGN A WI T H ITA LI AN
1 pou nd m ellt loal mix (see n ol e ab ove) SAUSAG E A N D RED BELL PEPPER
10 cu rl v-edged lasagna nood les (8 o unces ) , Substitllle I pOll lid of hot or ~weet ft ~h.1!1 \.Ill-
broke n Inl o 2-lnch l enSl l hs sage. casillb'S ~lI1owd. ror the meatloaf 111i.'(. Add
(8-Qunce) can toma to sauce I large red bell peppcr. ~t elllll1e ..i. scl'd,'d. :IIId
ounce Par mesan c heese, g rat ed (Y.i cup), chopped med iu1ll. to the skillet w1!h till' 0111011
plus ext ra fo r ser ving ill st Cp 2.
Pep per
8 ounces whoIe-mllk ricotta ct>efle
(about 1 cup)
y. cup minced fresh b asil
Skillet Suppers-Cooking
1 , POUT the tolllalO"~ with their juice im o a q uart Pasta Without Water?
1l!,'a~llr111g Cup. Add cnough "':I.1('r lO the to lll J-
to,'~ to !11eJlUn: 4 cups. We've found that you don 't always have to
cook pasta In a pot of boiling water. Small
2 . l le,lt tlK' oilm a 12-il1ch 110n~tic k ~kille t o\"Cr amounts of pa sta , half a pound or les s, cook
1lleda11l1 heat until dUll11l1ering. Add the onion very well In a covered skillet with a brothy
;1I1d Yi teaspoon Salt and coo k I1ntil softe n ed. or watered-down sauce. The beauty of this
about 5 111in Ul "~. technique Is not only one fewer pot and no
colander to waSh, bu t the skillet makes it
3. Stir in the garlic and TN\ pcpP"r flakes :l11d easy to include saut~ed meat and vegetables
cook ulltil fr.lgrJnt . :lboUl 15 sl·conds. Add th,' for a real meal. If you don 't have a lid that fits
11ll',ldo,lf mix and cook. b~aking up til<.' I11 c.1I the skillet. simply lay a sheet of foil over the
into ~1lJ.11l pll'n's with a wooden spoon. until no skillet and crimp at the edges to seal. These
longer pmk. ;tbom 5 minU[,'s. recipes make quick and easy skillet suppers
thaI are l ure to satisfy the whole family.

Palta
 SK ILLET CHI LI MAC SK ILLET Z ITI WITH CHI CK EN
SEIIVES 4 to 6 A ND BROCCO LI
PREP TIME : 10 minutes SlE RVU 4 to 6
TOTAL TIME : 4S minutes (,rw;:lu(les 20 m,nutes STAAT TO FINISH: 30 m,nutes I'ZDI
simmering time)
Ro,mrd n'1i 1Jt7lp1'fS "n' sold ill J,ITS of 1/!{ftrrm $i.:n
Fo, II 1~~lul'r dlsll , mbsIIlu/t' g,IIuud IlIrkl"y jor ,Iu' o,lr 12' jlIlU(r J'" IS f'U"I~!!hfi" /Ius 'Wl/lf'. SIIII-I/rird
xrou,uJ baf Y.m (,l/! submw/t ,\flllllt'(.'), jdlk {hUll /0111,1/(1('$ (,./II bfo mlmi/,ur,1 Iv' Il,t "',lSII'd rrJ I'tJlpt'fS.
II" sOllie or all .if 11/1' Colby. if you U'iWI /0 spier 'nlis rrriJlC Illsl) lI..,rh wel/wilh JlC'lIIt.
Ilml.'~s "P, add ~ Ir.JSPOOII 'I'd JlfPI'f'f )1,lI.:l's alt",.~
wid, //rt rlri/' IlOwder. Dr Uri,/, lI'rri, 'rob-'Sto. pound bonelen, sklnle.. Chicken b,easl ••
sliced 11'110 , ·Inch piece .
3 IIbles pOons ngetable 011 Sail and peppe,
pound (85 pe rcent "'1"1) ground be. f 3 table spoons un sal ted butt.,
onion, c:hopped me dIum onion, minced
ted be ll p epper, ste mmed , , •• d ed , and Yo teaspoon red pe ppe, lIakes
chopped medi um y. teaspoon dried oregano
Salt 1 ga rlic cloves, minced
4 gil. lle cloves, mll"lced B ounce. ziti (2 Yo cup.)
tllbl n poon chili powder 2 V. cups low·sodlum chicken broth
t/lbllSpoon cumin V. cup heavy cream
S ountll m.caronl (2 (Upl) 1 bunch broccoli (1Y.. pounds), .Iems
(14 .5-oUI"I(I) ti n dlCld toma toll dl.carded and Ilo,el. cui Into Hnch
(15-o unce) C.lIn tomllto pu ••• plecn (see pege 123)
cup w.ter cup Jarred roasled red pe ppers. rinsed
'Ib',spoon brown luga. and sliced Y. Inch th ic il
Pepper 1 ounce Pa,mesan chee.e, graled (v. cup)
S ounelS Colby che.se, shredded (2 cups) 2 lablnpoons lrnh lemon Juice (optional)

1. H c~t I t;,J.bkspoon of the 0 .1 III 2 12-lIlch
skilici over mcdllllll-high hC~1 umil shnllmc ri ng.
Add Ihe becf and cook, bre~king up Ihe pieces
wnh a wooden spoon. until no lonb't:r pink.
aboUi 5 TlllllUlt's. Dr~m Ihe beef Ihrough a fine-
mesh sImmer. discardmg the fal.
2 . Add Ihe ~nl3inlllg 2 I~blt'spoons 011 10 the
skillet and rcmrn to medIUm-high hea t unnl
shim m erlllg. Add the onion. bell pepper. and
Y.. teaspoon salt. Cook until the vegetables arc
softened, abou t 5 nUIlUle!.
3 . Slir ill Ihe garlic. ehih powder. and cu miu and
cook until frng;rlllt, about IS seconds. Stir in
the macaroni, tomatOCS with their juice, IOm alO
purl'C, \vater, brown sugar. and d n ined beef.
Cover and bring 10 a simmc r. Redu ce Ihe hcat
10 mcdium - Iow and continue to Slmlller. stir-
nng occ;lsiolllll)'. lIllIillhe plStl is Icnder. about
20 IlnllUles.
4. ~'asoll wnh s;alt and pepper 10 laSle. Spnnkle
Ihe Colby ~'Vl'Tlly O\'eT the top, co\'er, .!nd let sit off
Ihe Iwat until the chetlC melts, about 3 lIunUIt.."S.
1. Pat tht' duckrn dry. mt'n With salt and
5C:.lS01l
pepper. Mdt I Clblespoon or the butter III a 12·
inch skillel OlleT mt'<lJ\1/l1 he;_t.Add the clllck~·n and
cook until it 15 hghtly browned but nOt fully cooked.
about 4 IllIllUlCS. Tmnsft'T the chlckcn to a bowl.
2. Add I iliOn: tabk"Spoo1l or the butler. omon.
red pepper Ihkes, orega1l0. and V. telspOOIl salt
g~ t :Kilo..!/! me: STAGGER THE INGREDIENTS
This recipe puts a full meal on the table using only
one pan and 30 minutes 01 your time. Nearly every J
recipe that combines paUa. chicken. and vegetables
ends up the same way-wllh ove rcooked pasta,
bone,dry chicken. and unde.cooked veggles. To
solve these problems. we seared th. chicken pieces
briefly In a hot pan lind Ihen sel Ihem aside 10 rest
while we prepared Ihe rnl of the dish. Ton ing the
b.occoll Into the Ikiliel al . oon lIS the liquid came to
a boll enabled us to cook Ihe pasta and the broccoli
at the same rate. Just minutes belore the pastil lind
broecoll were tender, we stirred In the reserved
chicken. tn Ihls way, all of Ihe components of the
dish were cooked In unison.

THE AMERICA' S TEST KITCHEN FAMILY COOKBO O K

to till' ~k ilkL Cook unnl tIte omoll is ~o ft (' Ilt"d,
,Ibo\ll 5 IlIInutl'S. Sli r in the garlic and cook um il
fragT:.lrH, abOIll IS sl'('o mk

3. Sprinkle dl ~' 7.1ll t:vcnly into lhc skillet. ['o ur

lhc brot h and cn.'alll owr lhc ziti. Covcr and
bring to a bOl l. about 5 mintlles,

4 , R cducc the heat to II1 cdill ll\~low ami Slir

m the broccoli and roasted peppers. Covcr and
cominlle to simmer, stirrill g occasionall y. utHil
the pasta begms to softell and the broccoli turns
bnght grl'l'll , about 8 nllnUle~.

5 , Sdr in the chicken and any accumu1:r. tedjul(:e,

CO\'eT .md COlI \lnllC to simmer until the chicken
is cookl'd through. about 3 minutc, loll).:l'r.

6. StIr in tIlt" remaining 1 t;lblespooll bUlleT, thl'

PJTIll<'~;Il1, and klllon JUI'''' (if usm);), S,.. a~on
with <alt and pl'pper to t,{Sll',

Cook the p~.ta In I h e sauce /0' a one'skiliel supper

Tasting : Do m esti c Parmesa n M ake s th e Grade

Ewryom· knows then.' is no ~ubsllnn <" fo r :I

chunk o ( alllhl'mic 1t:lliall 1';lnnrgl:r.1I0 ~ Rl'ggbno,
but al Sl~:r. pound. it call gCt pricc)' i( yoll l'at SKILLET PENNE AND
.1 lot of pa,t;l. To find Olll if [here Wl'rl' any SAUSAGE SUPPER
dOIlll'st ic l'arnlc<;:tn chec<;e< worthy of om mble SERVES 4 to 6
(or money), we com piled twdn- different dlCl'Sl";
(both whole and pn'-gT:.ltl'd) and st,nted ta~tillg.
ST .... RT TO FINISH : 30 minutes mu
OI'<'T:.lII , wc \wre <ul' priscd 10 find that t he whol<- IllIlillll f"1fk S<l II$I(I!(' (<Ill 1/., I/scd lim' , "UI Y!'II 11"1)'
blocks of donl<'stic Parmcsan t:lrl'd \\'dl :tern" !tal'l' h' sp,m/l I!O· smlll' 4 till' J/I ";:(.m' mldil/,I! I/,e
till' board, TI\I.' bl'q of til<' bUllch , DiGiorn o PMIII,IVI",u )',IU tlrC IIddil/g lh~' spiu.,el!, il m'l)' semi
Parmesan (S7,<J'HPOlllld), disphYl'(\ th c IIUt!)'. like <1 /,11 ill finl, bUI il lI,i/rs ,1011'11 sull;ldlllwltr l,k
t~llb'Y c haT:.lctcri<;{ic~ of P~nnigbno- H' l'ggbno. SII11' ", IISI' <II /WSI II fl-illtll skill1'l fi" lI,i, suppa
just III a HIOTt' 1lI0dt'SI (Ishioo. TIll' pr..:-gT:.ltcu dish , nIlS n:(ipc a/so work.- wellll'ilh :::111,
dll.'l·~I'S, on Ihl.' otllL'T hand. aTl:' wll.lt gin'
dOOIl'SIlC l'J f llK~an rhl'csc its poor re putation, l ablespoon ollYe 011
TIIl'~' r~lcd a (\cci~ i\'C bSI aod wcre r riticiZl'd o n ion, minced
(or po~se~'lIlg ~y1lt ll<'uC navOf profill's ran!:illg Sa lt
(rom IIIcul filings 10 old. (lin)' fish, In till' cnd. poun d hal or sw eet Iiallan turkey
Wll<'l1 it COlIIl'S 10 l'Jrml'SJll dlC'csc, YOll (all k,'cp it sausage, casi ngs r emoved
ille:,:pCllSI\'C ,IS 101lg as you kt·l'p it wholt-. 3 garliC ciovu, m inced
~ c up oll·pac ked su n-dried toma toes,
rinsed and chopped fine
8 ounce s penne (2 Y> CUps)
2~ cups low-sodium chkken broth
~ cup heayy cream
1 (5-ounce) bag baby spinach
ounce Parme san , g rated (J1 cup)
Pepper

1. He:lt thc oil in 12- lJIch nonstick skille t ow.

lllcdllllll hl'Jt until Ihilllln~rin g, Add the onion

Pol""
and ~ leaspoon salt and cook umil SO rl ellt'd,
about.5 minlltt's,
2, Slir in the ~a\ls.;lgL' and coo k, breaking up till"
Im'~1 wnh ~ wooden ~poon, lInl11 no longer pink,
300111 4 minutes,
3, Slif in the garlic and cook UJ1II1 tragr:lnl. about
15 seco nds, Sprinkle tlK' tomatoes and perme
L'wllly over rh~' SJu~age, Pour lhe broth and
cream over tilt" p,~'ta, Cover alld bring to a boil.
Reduce tilt" heat to med1llm- Iow and cominue
10 ~im111cr, s rifri n ~ occasionally, until till' pa~I,l IS
Il'odcr, about 10 rnirlUt~'~,
3, SciI' III the peas, lum, mushroom mixlUre, 3mi
p,lfsley alld !lllow 10 hell through, abOUI J min-
Ule, Selso n wilh ~:1lc ,111d pepper to laSle, S<,;TVC,
pa~s illg IhL' 1('111011 wedgL"i sep,lralely.
VARIATION
SKILLET TURKEY TETRAZZINI
'/7lii /'<'51- 'l7/lmb,gil'illg r1dSS;C (.m It{' II1m/,' lI·iII, dIller
II,rkey 01' clritkl'll,
SubSliurle J ~ CUP$ shredded cooked nrrk~y
fo r Ihl' luna. Slif in I lablespoon dry d1l'rry
a!ol1g wlIh Ibl' lUrkey.

4, Stir rn lhc spinach a handful at a tinll' and cook ME X ICAN-STY LE

until wi h ed.aOOIlt 2mirrlllL'S,Slif in the P aTl11l"5.111 SKILLET V ERMICELLI
and SC;lSOn with s.,11 Jlld peppe r 10 lasce. SERVES 4
PREP TIME : TO mmutes Tor .... L TIME : 40 minutes

"I1ris ,;/.!.lIrl supper is /"'$('rlil/l tlu' Imr/il;mw/ ,\11',\-;(<111

SKILLET TUNA NOODLE dish s"J!/I $/,(,1. which (mllSl.I/I's /il,'r"II), <IS "dr), so"p. "
CASSEROLE '/1u' /I,IWe <1 rl/l' disll rrjlals th" n'd hng HlI'II",d. II
SERVES 4 106 1>t:~lIIs lI'irll <In <lrullhlli( brut" 111111 )illi.~/ws (willi tir,.

PREP riM E: 10 mInutes TOT .... L TIME: 40 mlnules

111'11' ,;f s,)mr 1'1'1')' Ihimy l'I"rmirrlli) Wil/' a /lcarl)' dry
p.m. n/!, b"'IIII)' <1 rids dish is ,liar IIII' bTl"/1 $C<lSO Il$
Iii· lik.· II' sprinkle imlil'ir/rlll/ /1<'11'/$ 4Iir;$ (l 1$$I'r,)!.- til(' I~'rmirrlli I"'1fI rlrr ill$Mr ,1111 <IS 1/11' ",,,,dlrs so"k
wilir (mslred Ui,:: fit SrI/rinc {ll1ckcrs /)~f<>rl.· sl'rl'in.~ lip till' lil/llid, );'11 11'11/ /I{'('d d J 2-ill(h skill", (<1r sallie
Ji,m) lI'itir" li~hr:frrti,~~ /Id. !frdtl lik,' ",mrjr)(1(1 spicy,
2 tablespoons unsalted butt er IIS(' 111'" (hip,'lk (hiles,
10 ounces whIte button mushrooms, trimmed
and sliced thin 8 ounces vermicelli, broken In half
onion , minced esee the photo on pag e 211 )
Salt 2 tablespoons vegetable 011
8 ounces egg noodles (3 cups) onion, minced
2 cups low+sodlum chicken broth S",1I
c up heav y cream 2 garlic ctoves, minced
1 cup frozen peas y, teaspoon cumin
2 (7·ounce) foil pouch@$SOlldwhll e (14,5' ounc@)candic@d tomatoes
tuna , flaked 1 y, cups low' sodlum chicken broth
2 tablespoon s minced fresh parsley 1 chlpotle chile In adobo sauce, chopped line
Pepper Pepper
Lemon wedges <lor serving) 2 ounces Monterey Jack cheese,
sh redded (y, cup)
1, Mdl tl1l' butta in a 12-inch ~kilkl owr Yo c up mi nced fresh cilantro
medium heal. Add Ih(' 111 u ~hrooms, Dillon, ami y, cu p sour c ream (for serving)
y, tL'aspoon 5.111. Cook 11I11i) IhL' lI1u~hro011l" arL'
bmwlled, about 15 rmrnrt~'S.Tr:\lISrer dlL' l11iXltlrL' 1, 'Ib~q IhL' wrmicdJi wilh I rahlL"'poorl of til<' 011
10 a bowl. III a 12- lI1ch ~hllet OI-'Cf m~'drum-h rgh Iwat until
goldell, :100111 5 minUle§. Transfer the noodk~ to
2, Sprinkle Ih~ noodle~ 11110 IIle skilltt. POUT n p;]IWr~lowcl-lil1ed plmr.' alld leI cool.
tilL' broth and CR'am OWf the Iloodl'-"~. Co\'~r
.md brill!, 10 a Sl1l1l1ler, rtL'd\lc~ the h~~1 10 2 , Add che f,'mamml; 1 l,lbkspOOll orl 10 the
medium-low ;1I1d continue 10 ~irll 1l1 cr, ,tirring ~kiIJL'1 ,md heat owr 11\L'dillrl1 he,ll mllli Sh1111-
o~'c~slol1all}', until Ihe llood l6 ,If" I~'ndl'f, ah01ll l11ermg. Add the oniol1 :md Y:z lea~pool1 salt :lI1d
!() l1IUlUles. l'ook until ~ofkr1l'd, about 5 11l11lu tn.

THE AMERI CA'S TEST KtTCHEN FAMILY COOKBOOK

 BREAK I N G STRAND PASTA IN HALF
3. Sur iu til(' !{oldie ,m d ((lIllin Jnd cook until rru -
~r.1I1i. ~bollt 15 <;c(ol1ds. Slir in tlK" tomaw..... wi lh
dlClr Jilin'. 11K' hroth. Jnd chipOlI .... Urlll!; 10 a boll.

4. Stir III Ihe ll):I~ll·d pa~I:l. R l'dtlcc till' heal to

low, ("on-I', ,md roo k. ~llrnll!; occasionally, lImil
,111 till' liquid I~ absorbed alld till' pasL1 I~ lelld..'r,
,Iboll! 15 lI1illlll ..'~.

s . 5l':I<;on with "-lit :lIld p,'PPl"f 10 LISle. OfT th ,'

lwat. "prmklo.: <'Wil ly wit h the M ontcrl')' J.l rk.
COWl'. ,lIld .dlo\\' lh,' dice,,' to mell, abOlit 3 111111-
lit,',. Sprinkle wilh th{"' ciialltl'O. Sern-, PJ$.~in!:\ Ih e
,our en·.1111 ,ep:lr:ltdy.
To Make Ahead
T Il<.' n-rnl1rdh can be toa,tcd and the ~,I\J("e can
be made Ill' to 24 hours 'II adV.1l1ce. SlOre the
t WO in ~,,'par:lt .., (Ollt.lilll·" in thl' fl·fnger:Ho r,
wr:lppcd tightly III plastic wrup. Urillg Ihe SJlIt"l'
10 ,I <1I11111er OWl' medlUlIl he.lt befor.., addlllt!
tlK" to,I<ll'd wrmicdli (Sll'P 4). Filll"h Ih ..· disll as
<hfl'({l'd ill 'I ..'p 5.
Though we dm>'1 normally recommend breaking pasta
strands In half. rh,s slep makes II easlet" to 1000SI vermlceli,
when making MeXlcan·Style Skiliel Vermicelli To ket!p the
pasta from fly,ng every which way In Ihe kilthen, roli UP
Ihe bundle of vermltelli ,n a I<lIchen lowellhal overlaps
the pasla by 1 Or <l incnas al bolh ends Holdmg both
ends firmly, center the rolled bundle over Ina edge of a
lable or counler Push down w,th bolh hands to break Ihe
pasta in the m,ddle of Ihe bundle

VARIATIONS
MEXICAN-STYLE SK ILLET VER MI CELLI CURRIED SING A PO RE
WITH CHORIZO NOODLE S
.'Iddi",r: eI,d,i.::o ,0 '\/".\"i(IIII·51)"/f 5killl"/ I rnui(1.'i1i SE RVES 4
molhs II ,/ ilion' subSllllllill/ dis/I. !( 1111" rlI<1ri.::,1 is I't'r)' STA RT TO FINISH: 30 minutes IZ!Ii
Slli()" "lIIil tI", rldpolle dille.
Ad d R OU I1{""'S din'd chorizo ,au,age J loll~ n",S( IlPO.dh'5 "'1.' SIIWI, Sol/I)" mill s/(CIIl/)' "fliq' ami
with th .., tol1l:lto,', 111 ""'P J. ,m,/"'{' SlIIJnb (Im!{ilrl .{iI'1I1 jon " (did <'I' ",iu), rI"l'- {f
)''''' likr spi()' UIlil/lIl's, mid " flUldl I~r ("I','m", ,,1 11,(,
MEXICAN-STYLE SK ILLET VER MICELLI Jiuis/"'d disll ,If s("rr~' 11';/1, 1;,/,,1$([1. (( 1',11/ 11111 'I }illt!
WITH BLACK BEANS rir,' IWllljcrm, -",/>.<Ijlllll' 6 ,I11I1(1'S fdllt'iUII;.
..lddiu'! 1I1,,(/: beaus mill Tl'fllndu,,! 1111' (hi(kl'u br",!r
lI,iII, "I;<':l'labi"/""I/' rHakl".' IId5 ,m!,,· II nll>rJSl I'lif-di.ll, Sail
1~~fI'lri'lII I'IIln~r. 6 o unces rice ve rmicelli (0' ,ice slicks)
SUb<tltlll'" vcgct':lbh.· broth for till' r1I1Ckcll pound medium s h rimp, peeled and
broth and add I (155-oUllet') call black bean~. deveined (see page 213)
rltlsed. \\"l1h tl1l' to1l1~toe~ III <;tel' J. 2 )12 teaspoon s cu'f!( powder
2 tablespoons vegetable 011
1 shallots , sliced th in
5t~t :Rite/wI !iip: TOAST THE NOODLES red bell pepper, s temmed , seeded, and
s lic ed thin
Tritdltionally, this dish Is prepit,ed with fideos, th in
2 garlic cloves, mince d
strand s o f coiled , toasted noodles, which lend
I cup bean s prouls
a dist inctive background flavo, . 8Ka use fldeos
Yo cup low-sod iu m chicken broth
a re d iff icull to find In most g rocery stores , we
Yo cup soy sauce
experimented with traditional Ital ian pasta types
2 tablespoons ml , in (s ee page 295)
and found that ver micelli broken In half (see the
4 scallio ns, s liced t hin
photo) was closest In textu re, To approximate the
depth of flavor added by Ihe fideos, we toasted
1. Urlllg -I quarts W:ll,'r 10 J bOIl III :\ lar);e pot
the vermicell i until the strands were golden brown
fOT 1111:' noodles. WhO:-Il the W.1(O:-T \~ boiliug, ~l1r III
before adding tllem to tile broth mixture.
I t~hk~roon \,Ilt and the noodles. Cook. ~tirrlllg
Orlell, until the: noodll'~ :In' sli~htly 1IIlderdon~'.

P Ula
;rbout 2 millUll's. Drai n the noodles. then rinSt'
undt'r cold running water :llld drain again.
Transfer Ihe noodlts to ~ large bowl.
2. Meanwhile. pat the ~hrimp dry with p ~ per
towds ~nd toSS with \oS te:lspoon of tht' curry
powdrr. H eat 1 tabkspoon of the oilm a 12-i nch
nonstick skillet over medium-high ht~t umil just
smok.mg.Add the shrimp and cook. stirring oli.l·n.
IIntil slightly browned, about 2 miIl Ull"S. Transfer
the shrimp to a clt'an bowl.
3 . Add the remaining ] tablespoo n oil to tnt'
skillet 3nd ht'at over medium hl'at IInnl Shllll-
lllt'ring. Add the shallots. bell pepper, and tbl'
rl'1l13imng 2 teaspoo11S curry powder. Cook lImil
th .., vege tables haw soft,'ned, about 2 11linme~.
4. Stir in tht' garlic and cook umil fragrant.
abom 15 seconds. Stir 111 till" cooked ve rmicelli,
till" shnlnp with any accllllllll.1!t:d ju ice. tilt' bean
~prolI1S. broth. soy s.uln'. 111irin . and scalliom.
Toss lImil till" iUSH'diems He combined and rhe
noodJl"~ arc ht'Jtl'd through. about 2 rninute~.
VEG ETA BLE LO MEIN
SERVES 4
PREP TIME: 15 minutes TOTAL TIME: <IS mInutes
L)(Ik IvrJrt'sll C/Ji,!r$(' Q..'i! 1II~,db (1<1 lUt'in) in Ihe P«'-
du(,' S<"ai,m ,!fl',mr .lUp(·rmarh'l. [( )'tlU (,IIH!mjiudJrt.'sl,
Chim'st' t;i!!! IIwdlt·s, .'u/,m·trm' 8 mlllw; dricd sll<lg"('rri
(1111/ (r~,k IIl11if (,mlp/t'lc/), /("IlIlcr. Srt> P'W's 294-29510r
111M!' i,!fM/H ,lIiml rt~,mlillg Asi,m i"gr(>"it"m.~
Salt
12 ounces fresh Chlnue egg noodlu
(see note above)
tablespoon Asian sesame 011
Y.r cup low-sodium chicken or vegetable
broth
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablupoons veget"'ble 011
10 ounces shIItake mushrooms, stemmed
and sliced Yo Inch thick
small head Napa cabbage, sliced
crosswise Y4 Inch thick
red bell pepper. stemmed, seeded, and
sliced th in
4 sc",lI1ons, sliced thin
1 tablespoon grated ginger
2 garlic cloves, minced
2 tablespoons minced fresh cilantro
(optional)
THE AMERICA'S TEST KtTCHEN FAMILY COOKBOOK
Dried Rice Noodles
In our recent research we found dried rice
noodles $Old In two different styles: a thick,
flat , fettuccine-width noodle and a very thin,
thread-like noodle. You'll find the thicker
noodles sold as "rice sticks" and the thread-
like noodles sold as both "rice sticks" and
"vermicellI." Just look lor the shape of the
noodle-ali the packages we've see n have
been obligingly transparent.
1, Urin); "' quarts water to a boil in ~ b rgc pOL
for the noodll's. Stir ill 1 tabll'spooll ~ah and thl'
noodles. Cook, stirring often. until th.' nood k'~
afl' ~Iighdy underdom·. about 2 minutes. Drain
Ill.' noodles. th.·n rime under cold rlIIl11ing water
and drain ab':ll11.
2. Tr:msfer the noodles to a large bowl lnd lOSS
with tht, ~t'~ame oil. In .1 separa tl' bowl. mix
logetht'T Ihe broth, ~O)' ~aucc, and o~ter saUCt'
and set ,I~ide.
3 . I-leat Ihe \"egetahll' oil ill J 12-inch nOllslld:.
skilll,t over l1lgh heat until shllnrn ering. Add
t ht, mushrooms and cook umil browned. about
10 Illinute~.
4. Stir in the cabbage and bdl pe pper. Cook
IInlll the cabbagl' is JUSt wil1l"d.abOUl:2 minutes.
Add 11K" ~e:r lliOllS, ginger. :l11d b'"lriic. and cook
tllm] fngrJlII. abol1t 30 ~ecol\ds.
S. Add the noodk~. so)' uuce mixture. and
cihntro (if lISIIlg) to the ]J3n. Stir to combine
and rook umil the 1100dles arc heated through.
about I minute.
VARIATION
BEEF LO MEIN
Thinly ,hn' ~ OUllCl'S f1 :mk steak (SCl' page:: 359).
B(,roT<." cookin!; th~' mushrooms in ~tt·p 3, heat \
tablespoon ve::ge::t,lbk 011 in tht' skillet over high
hC~1 until JUSt smokinl-;. Add the bl'd Jnd cook
I1mi] no \011ger pi11k. :rbout -I minules. Tr:msft'r
the bed to ~ bowl. then cominuc with step 3.
Rt'turn th e cooked bt'e::f to thc skillet with the
lloodk... ill ~t.·p 5.
 EGGS AND
BREAKFAST
 EGGS AND BREAKFAST

EGGS 24-Hour Omelet 227 BREAKFAST MEATS AND

Soft-Boiled Eggs - 213 POTATOES
with Sun-Dried Tomatoes and
Mozzarella 227 Oven-Fried Bacon . 238
Hard-Boiled Eggs - 213
Poached Eggs - 214 with Pepper Jack and Chipotle Crisp Microwaved Bacon - 238
Chile 227
Eggs Benedict 214 Homemade Breakfast Sausage 238
Easy Cheese Souffle 227
Eggs Florentine 214 Home Fries 239
with Fines Herbes 228
Fried Eggs - 216 Spicy Red Pepper Home Fries
with Spinach 228 239
Fried Egg Sandwich - 216
Quiches Corned Beef Hash 240
with Pastrami and Swiss - 217
Quiche Lorraine 228 Red Flannel Hash 240
BBQ Egg Sandwich - 217
Leek and Goat Cheese Quiche Hash Browns · 240
Eggs in a Hole - 217 229
Scrambled Eggs - 218 Crabmeat Quiche 229
with Ham and Swiss - 218 GRANOLA AND OATMEAL
with Onion and Herbs - 218 CREPES, PANCAKES , WAFFLES ,
AND FRENCH TOAST
Classic Granola · 241
Mexican-Style Scrambled
Crepes 230 Chunky Granola - 241
Eggs - 218
Toast ed Granola 242
Huevos Rancheros 219 Lemon-Ricotta Crepes with
Strawberry Topping 231 Ultimate Oatmeal 242
Breakfast Burritos 220
The Test Kitchen's Favorite with Honeyed Fig Topping 242
Scrambled Eggs in Puff Pastry 221 Crepe Fillings 231
with Sauteed Spiced Apple
Omelets
Pancakes - 232 Topping 242
Cheese - 222 Blueberry Pancakes - 232
Mushroom and Fresh Thyme -
Whole-Wheat Pancakes - 232
223
Grahamcakes - 232
Bacon and Onion - 223
Cornmeal Pancakes - 233
Potato, Ham, and Parsley - 223
German Apple Pancake 233
Denver - 223
Waffles
Frittatas
Buttermilk Waffles · 234
with Parmesan and Herbs - 224
Honey-Bran Waffles · 234
with Sun-Dried Tomatoes,
Mozzarella, and Basil - 225 Overnight Yeasted Waffles 235
with Asparagus, Ham, and French Toast 235
Gruyere · 225
Stuffed French Toast 236
Breakfast Strata
Make-Ahead French Toast Casserole
with Spinach and Gruyere 225 with Caramel-Pecan Topping 237
with Sausage. Mushrooms, and Make-Ahead Rum-Raisin French
Monterey Jack 226 Toast Casserole 237

• sign ifies FAST

SOFT- BOILED EGGS 5CJL$i1c1u~n 5 ip: WAT C H T H E WAT ER

After ruining more ca rto ns of eggs t han w e CllrI to

...... KES 6 eggs
rem em be r, w e finally developed a fool proof soft-
STAAT TO FINISH : 10 mInutes IZl'IiII
boiled egSi recipe. The k ey Is to remove I he eSigs
If)'t'u IISf' /I /"'xr Dulrll l'I'1'tI, ,I,is rrtipr U'(lrks will. fro m t he w ater as soon "5 t he fi rst large bubbles
"1' hi 12 f'"I..'e$. begin to brea k the surface -j ust bef ore a ro iling boll.
Close att enllo n Is Import ant , olh erwlse th e eg gs
6 la rge eg9s overcoo k very quicklY.
S/li l lin d pe p pi '

llrmg t he eggs. 1 tabll.'S pooll Sollt. and 2 q u:,rb

wain to a bOil m l medium S;tucqull over high HARD-BOILED EGGS
he.Il.As won:as the wate r rClc hl':S a IXll1, n.'1110\'(' MAKE S 6 eQgS
the eggs from ,hl' pot. C UI oiTthc up of each egg STAAT TO FINISH : 20 minutes mD
IlSltl~
a sharp knife or ... gg IrUllIner :l.Ild r1t"St\t'
upright uuo an egg cup or small teacup lined '17';$ rtYl/H' ((W Ix dfJublcd;jusl tlSl' <l1,,,~e DUf(/' (!I'fII
\\!t h paper [Owcis. Season wllh \;lit and pt'p pt' r or 1/ l,tWO pilI illS/r,ul '?f II m(!iilllll $<lII(Cf"'"' {f )'Illi
10 tJste befoft, scrvl11g. UWII Ille )'db w Ix (/~"'t'Trd (if)'llll 'rr mllklltl! .Ir/'lled
r.~I!$,Jllr iuslm,(c), /I(' WI"!' l<l u~r IIIl' frrslrw (I!I!S 11M-
silllr. OM.., t;t::~s 11lI.'I' " tlriw /t'r lI 'IUfe, w/,i(1r III/"II'S IIII'
),,)/k It I drift Jmm the frlllt'r I'!{ till' ~~.
Buying and Storing Eggs
6 larSie eggs
According to the U.S.D.A ., t he IIve' lIge Sa il
American ealS upward 0 ' 250 eggs every
yea •. Theoretically, thes e eggs come In three Ilring the eggs. I ublespoon s;Jlt, and 2 quarts
grades (AA, A, and B). sl~ sizes (lrom pee- Wlll'r 10 l boil III l mrd lUlII .saucepan m·t'r 111g:h
wee to jumbo), lind a ralnbo .... of colo. s. But, heal. As Sooll as Ihe waler reaches a boll, rcmO\"l~
the only grade we could l ind In the market the pan from th.· hea t, cover. and kt m fo r
was Grade A , the only COlors were brown eX;Ktl y 10 IllI llut.,§. M c~nwl)(le. prep;m: a bowl
and wh ite, and the only $I~es were jumbo, of icc wate r. Tr:lIlsfl'T the egj,'S to tl1<' ice W:ltn
eKtra-large, large, and medium. So how do and kl co ol fo r 5 1111 llutes. Hard-boded "};b'S (all
w e choose? Alter eX lenslve lasllng, we cou ld b.· rdngcr:ned for up to J day~.
not discern any conslsl ent Ilavor differences.
The sbe (and vo lume) 01 the e gg, however, i s
important, particularly when baking. In all of
O\.Ir recipes, we u se large egg s (see the egg gut XiJdll!Il 5ip: TIM I N G 15 E VERYT HIN G
weight chart on page 230 for conversions). Because 50 many hard -boiled -egg recipes leave us
Although perishable, properly stored with ellher c rac ked shell s o r green-t Inged, sulphuro us
egg s will lasl up to three months, but both yolk s (a com mo n sid e effec t 0 1 ove rcooked eggs),
the yolks and the whiles will b ecome looser we wanted t o develop a cooki ng melhod t ha t
and Iheir flavor will begin to fade. To be su re w o rked eve ry lim e. We started t he raw eggs In co ld
that you have fresh eggs, check Ihe seU-by wll ter, bro ught them t o a boil , and Ihen removed
date o n Ihe side 01 the ca rt on. By law, the the plln fro m the heal and all ow ed the eggs 10
se ll -by dale must be no more thlln 30 days steep l o r exact ly 10 m inu tes. This m ethod yielded
afte r the pa cking date. To ensure lreshness. eggs w it h tender white s and p erfectly coo ked yol k s
store eggs in th e back ollhe refrige rator (lhe ev ery l im e.
co ldest area), not In the door, and keep them
In the ca rton . It holds In molsture and keeps
eggs from d rying ou t.
 POACHED EGGS
SERVES 4
START TO FINISH, 10 minutes rzDJ
1)(:(1." J~'" ",M ,itl' I)..'I.'S /,1 Ih(, I/\//C/; "",('(' SIII'I' J~'JI
h,'n" II lid,., (fll'!'r Ihl' sbl/N. n,l' fml't' r./U III.' (',wi)'
01/ ill 1,,'!F-plSt m/ru(' fhl' I~~ullll~,! liml' '" 4 'm/lUll'S.
711/' 1111~.lr III IllIs mi,/(" "rids m.0R' r/",,, )I,,,"'-il
/"II'nJ tltr l,N III IIII' II\IIIT, nljllrul~ 1/r,1/ l1Ir t:\.'I.' wlmr.<
rid)' 11U,IlI tllI/m.ll ((",L'III.lI.
2 tablespoons while vinegar
5",1
B larva egSlS
Peppe,
Fill a 12-LIlch skdkt rw~rty to ti,l' rim with w.lI<:r.
Add till" vlIll'gar and I (l';UPOOll ..ill ,1I\eI brill),!: 10
l bOLl owr high 11l'.!!. MC:lnwllLk. CTKk the cj.!l..'S
11110 lour tcac\lp~ (2 c~... in o:.l<.:h). It,'duel' t ill'
W;Ul'r to .1 'i1l111lll'r. FolloWUlg thl' photo 011 pag.,
215.lowo:r t hl' nm, ofdw tl'arup~ 11110 11ll' \\~L !l' r
ami gcnd y up the.- l'~'" II}tO the ~kdl('! SlIlll1l u l1<."-
ou~ly. R emove till' lkllk! lrom till' h<'al. (OW L
and )JQ3ch till' l·\4.... for 5 Inmutc~ (add J(I 'l'C-
onds lor firm ),olh). With a ~Iotled spoon. gl'III I ~'
hft til<' c);b.... (rom thl' W;Uer and lei dr-l1n. SCJson
wilh \.,11t :md P<'PP"r to laSte beron' sl'rvlIlg.
EGGS BENEDICT
SERVES <I
PREP TIME : 20 m.nules
TOTAL TIME : 35 m.nutes (Includes IS mInutes
to make the sauce)
TiIIUI{,! is {mri,,1 II'lrrn md/wrg dI/(/ ,m'm,'! E.I!l!-'
Ikllc'dirr. Pnp,'rt' rlu'/",lilrllll,1I,r sm'(r.JI~I. l/rr'llllll'/\'
(111 rd rI,( IlIJ1Iim. CdI"lrli,m /i,'NIi. ",,,I ~,,~s. Oll(r Ihr
~~~) II(,!III /<1 pI)"cll. ,II,' ,)tilrr {,l/Ill)PllrIllS lI!'!'d h' /1(
(I.<wIIMrd '11IicHy.
4 Engllih mut tlns, IpUt In hatf
B slice. C.n.dl.n baCOn
recipe Poached Eggs (aboYe)
reci pe HoUandaisa Seuca (p.g. 616),
coYered .nd kapt w.rm
tabl.spoon mlncad fresh chly •• or p.rsley
(optlon.l)
1. Ad.lU\t ou<· 0\...·11 r:lck 10 thl' nuddll' pO<;lI1on <l nd
J \cc01ld rarl (, I1lcilt'" (rom Ill<' broiler dcmcm.
I leal till' broIler. Arr.lIlgl· till' En~h"h lI1uHin~ on
l lKtk111j.; slll'el. spht-\l(ll' up. and lo.l~1 umler thl'
THE AMERICA ' S TEST KITCHEN FAMilY COOKBOOK
bmikr for 110 4 mmutl'" or un\11 golden hrowu.
Sl·t til<' o\...·n 10 2/)0 dl'~rcl,) .md mow Ihe 111111:'
lin" 10 III<' nllddk rack 10 h'c'p WJrm.
2. Ml·all\\llIle. ('ool Ill<.' 1);1('011 111 a 12-111(."h
nonsu('k <killel (~ h(."c<; lIlay O\wl.ip sJl!(htlr) O\"Cr
1Il<,<lnl1ll Iwaf tl1l1'1l \\.... 11 nfO\\ Itl·d Oil both "Id~'\;.
:> 10 10 111111U1~'\;. Tr.lIIsf~r to a papc:r-Iowd-Im~d
pblc. rowr with ICHI. dnd keep \\arm 111 Ihl' O\'ell.
3. Afler Ihe na('oll ha~ bl'l'll Ir.lIhlt.'rn·d to till'
0\'<'11. pOJ('h [hI' l'~ Jr('ord11l~ 10 Ihe rl·('lp,· 011
tlll< pJg.'. Whlk till' eg~s poarh. qllLdh l rrall ~e
Ihl' Engli<h muffin< 011 IIlchvidll .11 pl.lln and
top with 111l' baron. If nel·e<"lry. II'l· hulbndJ ISI·
ran bl' gently rewarmed III Ih l· lI1 iHO\\"J\'C on
low POWI· f . Illmkl11g O fil·lI . \Vhen Ihe l·g!--..; arLO
('ooked. f.!l·mly hft thelll (rolll till' ,,,.aler lI~illg a
<Iottcd 'pOOIl and let dr.1l1t b<"fort' laylllg tlll·m
011 lOp of till' b:lCon. I'ollr the holland.me o\'e r
Ihe eggs :lIId sprinkle \\'lth tlll' clllws (i(u~1I1g).
EGGS FLORENTINE
SERVES 4
PREP ti"'E : 15 m.nut.s TOTAL TI"'E : 1 hour
IX iltrr 1<1 sl/"n';;r ,IS /lUI(/I IIll1n <Ii 1",s"Ur{n.m lilt:
1/',UI'f"d .,"11<1(11 ',,:(.,rr (.",kll\'!. Alt/h"~1!1t 1t••I/,WI/,IISt"
SlIU(t' I. fr<lIhrrml"lIy Sl'rI'f'tI 111,1, ';:~s H.'rt'Ullllr. "Ilf
rrript' (,,/Is J'f ,/
silllJlI( .\ " 'n",y MII(f Ih,1/ is 'i.~/lIrr
<111.1 "".' (,birr /" prrp,lrr. If )\111 I'rrrrr 1I"I/,I1I1/"i.(. U(
I/W n'tipt' ,'" I"{llt' 636.
2 tllblespoons unl.lted bulle,
tablespoon III1,purpo.. flour
2 )1, cups hlllf·IInd·h.1f
2 o unces Pllrm ... n ch .... , g'lI t ed (1 cup)
tablespoon f'.sh lemon lulce
PInch c.yen ne pepper
Pinch nutmeSJ
Slilil and pepper
(10,ounc.) pack.SJe chopped frozen
spln.ch, th.wed . nd squeez.d d ry
" EnSJl1sh muffins, sp lit In h.1I
recipe PoaChed Eggs (.boye)
1. Mdt Ihe bUIIl'r 11\ .\ "null "" " cepan owr
medIUm Ill'lt. \Vhi~k III lit .. /lOllr :md ('ook
unn! b'Oldl'lI. about 1 1l111111WS. Slowly \dll~k 111
the lulf-Jlld-half. Urlllg 10 01 qmml'r .111.1 ('ook.
wlmkll1!( O(ll·l1. ull[11 tlw '>:\lI(."<· II() IOll~t'r laSIL'\;
of flour and h~" tllll'kel1l'd. It I to 1j, Il1I11UIC'O. OfT
[h.. 11l'.!!. \\ lI!'k 111 till' I'Jrl1lt..... n. 1.'111011 .l\lIC~.
.:-aYl01l110: 0 oL1ld 1l111l1lq.; U11111 ~mool h o ~,IWIl wIt h
~ah ,md ]'lOpplor to ta,to: and covo:r 10 ko:o:p \\~Irm .
20 Tran~ fo:r ] cu p of t hl· sauce to :L m icmW3\'.·-
proof bo\d and ~nr 111 Ihe sp mJc h . Con·r Ihe
bowl \\ u h pbsuc wnp. poke a few \'em holl"S 111
the plastic. an d micro\\~lve on hi~h powI: r ullul
th e ~p l11:Lch is hOI. I to J tlli lllll <· ~. So:., ~on wi t h
~alt Jud peppl·r 10 1:''10:.
3. A{~uq 011(· oven De k 10 th t' middlt' IxxLllon aud
a s.:cond nck 6 inchl.'S from tht' broiler element.
I-kJI Ihl' broIle r. Arr:mge till· Enghdl muffin'! on
:\ bakmg ~ hCl·I . spILl-~l de LIp. :Iud lOa~t umk r th e
broIler tor 2 10 4 m1L lUll" or unti l gokku brown.
s..·1 Ihe O\~ n 10 2()O dl'P;Tl.'1.."i and l11o\'\.' the l1IL1ffin~
10 Ihl· nuddll' ock to h'l·p w;mll.
4 . \'(11111<- till' E n!-:h~h muffi ns arc III the o\"en,
poacil Ihl' l'ggs accord ll lg to tl1l' n:C lpo: on page
214. W luk the l'~ pOJc h . qUI ckly arrallge Ihe
toasted Ellghs h muffins on mdwidual pbll·S an d
lOp \\lIh tlw splllJc h Illlxrun·o (If IWCl~s.lrr. the
~ pll1.leh nllXtu~ [JIl hi: rewarlll,·d III tht' nucro-
\Va\'<' amI thl' r,·m:lllllrlg sa uce re lll'aled O\'l·r low
he.ll on the ~to\'C, Wlll~ k illg OccJstorr.dly.) W lll'rl
tht' t"~'S arc cookt·d. ~el1tJy hft them from the
"".ltt'r u ~lIIg a 'IIOHed 'IpOOIl and let dr.un befoTl.'
I:r.YILIg tht'm on tOp of the spmOlch. Pour th\,
rc:m.urlmg .l.1UCt' ow r lite ('ggso
fje" l:KiU:lwt fj jp : TILT THE T EAC UP
Gelling eight eggs Int o a skille t l ill ed w it h si mmering
wal er can be a c hallenge. Al t hough we recommend
u sing bowl s to t ransler the raw eggs Into t he p an
l o r o ur Fried Egg re c ipe (page 216 ). we lound t ha t
tea cups were a more f itting vehic le fo r o ur poac hed
eggso This method ensures t hat ,,11 o f th e eggs g o
In to the w" ter at t he S3me t i me, allowing each egg
to cook at t he same rilte.
TO!)OKI\ elghl e9g-s III ooc:e. c' lOCk l hem into too,
tncups ( t wo eggs De' cup) lind trp the ~ups
.. munar.eously Inl O the SImmering w iliel
Keeping Your Family Safe: Eggs
Although tilt: od d ~ of ge u mg .1 ~;1111IOlldb-LLrl'd
o:~ ;Ire <Iulte low (SOLlll' t'XPl'l"l' \·Strrn~ll' thJt I
III IOJ)h() l~"I i~ contamlll:Ltl·.t wnh Ihe bJc-
ter ia). it m~kl'S ~enS<." 10 ukt· 50111.' pTt.'r:r.u l ion~.
T h iS is l"Specially true if rOll ,Ire cookLll): for thl'
yOll ng. the ddo:rly, pTl.'!!.n;ut t womo:n, o r pl·Opl<'
wit h cOLll p ro m i~t'd llm n Ulle S)"It'!1IS.
Thorough COOklllg of el;l,,"I. to :r.t km 160
dt'gn 'l'S. Will kil l ally s:r.lmon dl:r. th:r.1 1lI,Iy 1,.:
pI"I.'selll. Uecausc II IS alm ost 11IIpos§lblt' 10 \lSC an
lIISIJ IIt-read Iherlllollu:tt'r 011 ~cr.lIllbll'd t'~'S. you
hJ\Oe to reI)' 011 vim~1 cl ll C~. [(YOII ,Ire roncl'rlll'd
abou t s:r.11l1011dla. you should cook !Ill e~~ III ml
fu lly SCI: for fned l-ggli, Ih~t means !I\Ootdmg
run ny yolks. wilLie omdl't~ and \(ramblcd l'Sb"
~ hou ld Ix· dry. nOI moist.
Tasting: Soupe d-Up Supermarket Eggs
The recent mflux of "dl-siglwr" l');I-.'" uno our
loral 'Up" T11 I:r.rkt'1 mack us ClITlom to SCo·t' ho\\
l·&co'" from d l11;:r.·111 ~omCl'~ lIught sl~c k up Wlll'lI
t,l~tt'd sLde by mil'o W,O mt·d oI),:J mc, omq..>;l-J
t'nh:r.nct'd. and the IOColI ~upl·rmolrkt't br.md of
t'~ 11\ otlr t~~unH. [n t hl.' ~·nd . .\l1 tht' e~ \\t'r,'
r1o~t'r in tastl' than they \wre m prLCl·o Tilt:
th !l\:rcnrt'~ \WTC l'\"1(k-1II only wlll"1l Wl' cooh·<I
tht' t'~~ \(11111)' ~idl· lip. Qur pn:'ft'TCTlCl· i~ i:1TI1I-
f~sh ,"ggs, \VC rc:comll1l'nd tha t you buy tlll'1ll
\\ hl'ul'vt'r you c:r.n find them. A~ for <."~~ you CJIl
find III you r local supl·rnurkt't, we rcCOlIlllll'l1d
Eggla nd '! Dest (S2.79 per dozt'n), whIch COllll'
from !wn~ fed a \<o:get,lTian dll't ,111.1 won Pr.U'Il'
for dWIT ~\n"l'1 tla\Oor. [f you l·,11 e~'S 011 dWlr
OWl1. orgamr l'~"\ may be worlh tlll· ~pILlrgl·, bllt
the sup.'rmarkl,t bum!. ,11 half th,' pnce, al,o
performo:d adlmrJbly in our t,mmgo
Ell!! ' li nd Br e llktlllt

Use yo<J • .,.........:I a ""'Ik'! 100' PI9Ofl9·ho! r"ed ego
"""'."'"'
FRIED EGGS
"" "KES 4 eggs
SHIRT TO FINI SH: 10 minutes IZIDI
If )"duh· J"SI fri.,,/ "amll or li'IPI"·" 10 }I<II'I" b,I/"l.1II
,ilrr.lSt. il (II" IH' Iw'd i, i" plllff' .y lilt' blill/'" 11,t$(
I)..'ilS alt' btsl stn'f'd r~il'" 'lUI of Iltr slllllrl. ·l1lty (1111,
Imll'l'I't'r. bt slid mlf,) a p/'IfT. CI>I't'rTd",i," foil, alld Iwid
.f.)r lip h) 5 mimu,'s U'hilr pn.'/Jd rill.~ " sr~,,,,rI "llIcI,.
4 la.ge eggs
tab lespoon un sa lled buner
Salt and pe pper
I-Ieat J 12- 1I1cl1 1101lSilek $kllkl over Ihe 100n-sl
pO,<lblt' Iwal for 5 m in utes. M l'allwlllk, crack Ihl·
l'gg; imo 2 ~mall bowls (2 e~"'i III each bowl). Add
dR' buttt'r 10 the hot sklll"1 ;md I11e-It. sWlrhn~ 10
coat th ... p:m. f-ollowing the photo. add Ih ...
10 (he pan slIIlUlr.tllcousl),. Sprm klt' Iht' e~"'i wu h
~,rlt and pt'pp.'r. co\·cr. and coo ~ lIl1(h ~rurb ... d for
2 IIlUltlIC,. Check t hc cgg." Jl1d, if I)ecessary. (o n ·
(1II11t' to conk, co\'c Tt"d. untll tht' cggs haw (ooh'd
through as dl"5ll'1:d. "I' 10 3 n1I11U1L"i longt'r.
THE A MERI CA' S TE ST KIT CH EN F...... ILY COO KBOOK
POURIN G E GGS I N TO A SK ILL ET
C.;Kk Ihe VQg5 inlO two bowls and .I,de the eggs Into
the hot sklilel Slm~ltan&Ol.lSly. so that "IIIO~t ~1I5 will be
done til the sa"", tome
!Jt.Jl JatefUlI !]jp: EAS Y FRIED EG GS
Aft er cooking d oten t of eggs .... ith a vari ety
01 tech n iqu es, w e lou nd t hat th e •• w e re three
imperatives to making perfect I rled egg s. The ' Irst
was t o preheat the pan fo r l ive minutes over low
heat. Th i s en sured a uniformly heated cooki ng
surf1l ct ( wit hout any hot or c old spots) thtlt would
cook the eggs evenly. The second tip, pouring the
eggslnlo the Plin from two smtlll bowls rtllher than
CUI,cklng them Inl O Ihe pan one by one , u sured
even cooking. It al$O made It easier 10 gel the egg s
inlO the pan withoul bre.klng the yo lks. FinaLly,
by covering the PIIn, we we re able to p . oduce
egg yolks with a thick but sti li . un ny consistency
without overcooking the whites.
FRIED EGG SANDWICH
SE AVES 4
ST" AT TO FI NISN: 30 mlnutM IZIDI
E",~lislr IIU!ffim tilt' {llIr .!<m.rill' r/",;« .f." fried ~
SllIII/lI'ir/r,'s. Iml IO,' HI'.! It",~rlr.. Msmirs. or CI'I''' I"ai"
1I1,IS/ 1/\1I/.: jim', ""'. 1 1111/ im/mwis,' 1I~·t/1 lire r/u','sI'
dS /1\'//: ./1 ti l' Iyl'{' ,!f s{,lIIis.ifi 1II r1'ill,~ r/m·st· ( 11/1 lx,
IIsr.! III 1'/l/rC .if ,Ire II,II/'ri(./tl. if III(: INlalll. s./.WI.l'C, or
Olll.l'/i"" I~u,," is 1'1''1 sdlly, 01111/ ///1" j,,11 1/1 sleJl J.
~
4 English murflns, split In hall
8 sll etl bacon , • lausa g e patties, o r 4 s/lces
Canadian b1l(on (o ptional)
4 large egg s
ta bltlpoon un sal t ed butter
Salt and pe pper
4 stices Ame rkan c heese
1. AdJusI olle o\'l:n nck 10 till' middle 1)OImon and
,I St.'eonel nck (. mchd !mm dw bmlkr clement.
I-kal Ihl' broIler. Arr:mge (he English muffins on
J bakmg ~hC\'I, ~plu~side up. and (OdS! under dll'
hrOlll'T for 2 to 4 mmUlt~ or unll! 6'Oldl'1I brown.
!)el Ihe O\'en to 200 degrees and move the muffins
10 Ihl' Ill1ddlr rack to ket·p warm.
2. MeJllwlnl{·. cook Ih." bacol1 or sausage (if
u~mg) III :i 12-lI1ch nonstick skillet O\"("r mcdiulll
heat mUll well brownt·d.5 to HI 1IlIIllIIl'$.Transft'T
10.1 pa\x·r-to\\l.. I-!U1l'd plate. cov\"r wnh fOIl. :ind
ket'p W;tflll 111 Ihe O\'Cn.
3. Wipe tht' skIllet clean and remrll II to dl\" low-
l'St Ixxslbk Iwal. (If the bacoLl or S.... Us:l!:ll· has bel'n
oLlnlted. hl'al Ihe pan for 5 IlII1lU{('!i on the low-
l'~1 p~slbk hcal bo:forc cOlllmuing.) Ml'all\vhilc.
crack Ihe l'W LIlia IWO ~lII;lll howls (2 egp III {'aeh
bowl). AcM till" bllHeT to tho.' hot ~ktlkt and melt.
,wlrlmg to (oat the pan. r"'Ollowing the photo on
pa~... 21(1. add the l'W to the pan ~nnL1lranl·ollsly.
Sprmkk the t'~~ with ~ah ami pl·ppl·r.l~O\'l·r. and
cook umhstllTbed for 2 mIlIUlt'S. Check the egw.
:l.l1d, If nccl"'sary, COn1ll1lll' to cook, cO\'Crcd, lImil
the l'~ luw cooked Ihrough :IS ck'Slrcd. up to 3
IIlUlLllt'S longer. Remow the pan from the heat
,md <Imckly assemble till' <;;Illdwldll"s by layeril1g
die fned l·~'lO. chn........ and bacon betw\"en the
toa\lt,:d mullin hJh"l·S.
VA RI ATIONS
FRIED EGG SANDWICH WITH PASTRAMI
AND SWISS
\1m ("" ,·'u,,)' m,,1« ,his a ,"("II' \ ",k d("Ii smll/u>ic/, &1'
"dd"~1!
smlerk",,,, 10 tim ,("{ipf'.
Subslltute 4 ounces 1('311 sltc~-d pastramI for thl"
bJcon ;\nd brown for 2 10 3 minlll~'S 111 ~lt'p 2. U§t"
Swiss ChCl'~ and 1 Ilble;;poon Tholl'\lnd Island
dTt.~qn!; «'!lher "tore~boughl or hOnll'lI11de, pag<'
53) when a~§cmblll1g l'ach "-lildwich.
FRIED BBQ EGG SAN DWICH
SIlI>'i!1tUll' 4 ounCt.·'<i ~ltccd roaSt bCl·ffor till' bJColl
,md brown for 2 to J IIllllutl"S LI1 ~tep 2. USe' ched-
d." d ll'e\l' ,md 1 t:lbk'poon UUQ S.lUCl· (eitlll'T
~IOTt.,-t>oLlSIIt or hOIll(·lIIadc. pagc 6.15) wl1<'11
,1,,~clllbJm~ l"ICh <Jndwlch.
aeJt $ itJ.:lwl a ip: H OT E GG S ANDW IC HES
Becau se the re are multiple componen t s, it c an
be tricky 10 put togethe r a batch of hot egg
sandw iches. By holdi ng the English muffins and
~con (or $II u511ge) In the o ven while the eggs lire
cook ing, we w ere able t o assemb le $IIndwlches with
slill-hot Ingredient s.
EGGS IN A HOLE
SER VES 4
START TO FINISH! 15 mlnules IZm
-n,is rrr,l/il'f" dish rom&wI's ,I,l' /Its, '!i IlIr b,(<lkjUl
U'l'Irid-msp bill/(If'd I(~ISI ""d ("'01111), fllrd IX!,'.!' Cst
01 SI.b.slmuia/ sli(rd slmdll1,I, b",II/, SIIl/, a. Prppnid.\'l'
Hmll. ,,4,;(1r /t"s II fillt mm,b" fill ,lIis fffipf', Soji
brrads. SI/(II 111 11"'lIIlt" ,I, slitrs from II r/utk-mtJIrJ
mSlic i"'!(.f'" "m, IIIdl/rr, IIJr litH "plIlIllS lit",
• , Uus high -q uality white u ndwlch bru d
2 tables poons unsalte d butte r
• large e gg s
5111t and p e pPl r
Adjust ~n own rJck to Ihl' Ill1ddlt, 1)()'\ll1on and
lu:~t the own to 200 dcgrl'l"i. U\lIlg 3 2~-1I1ch
blSClLit cmtl·r. cut a11l1rc1ll0\'C ~ hole frolll (hc cen-
t... r of c.H:h slice of brc.ld. Mdl I 1,lbbpOOIl of tlw
butter 111 a 12-inch 1I0nsnck sktllct O\'I.'f IIW<iIllI11-
high IW:lt 1111111 II JII~t Ix'gllls to brown. 'iWlrlm h
10 coot the pan. Pbet· 2 \1iCt"S of ti1l' bread III the
skillet :md. fol1owmg thl' photo 011 P,lh'l.' 218, \lidl'
1 l~ 11110 ca... h hole. Sprmklt" wnh sail 3nd pt:llpt.. r
:1I1d cook 111101 thc e~ II hUt'" begm 10 ""1 and till'
Testing: A Ch ea p N o ns t ick Sk illet Is Fine
Nothmg tah·s Ihe ch~lIellgl' OuI of cooking ddl-
c~te foods bo:ner than a slICk, Teflon-coated non-
Slick skillet. E~~ shdl' fret', chlckl'n cutlets brown
WIthout sticking, and fish ~ears w1{hout fbkmg.
Till' downSide IS tlut til\' Tl·non coaling IS e'J~II)"
dalllagl·d. so Wl' find 11 bc~1 10 buy 1I1~'xp'-'nSI\'e
nOI1Sl1ck '\ktl1<'I~ (a'i you II11g1n b..- Tl'JllaClllJ,: JIl
I."xpenslve 1':111 soom'r dun l·xpl·cled).
We' t~~ted {'lgIII 12-lI1ch model'i pncl·d lIuder
S50 311d dl'iCO\'l'red th.lt. for t he 1Il0q P:Lrt. Ihl'Y
all workell wdl. Our Illalll CTLI1CiSIllS focusl'd
on p:111 COll'lTuctlon, hl'nusc I1llny of till' ".ms
tUTlwd out to hl' downTight Hl1n~y. 1-loII·l·wr. til\'
Wolfgan g Puc k Di str o 12-lllc h Nonslic k
O 'llc lel 1)3 n (S35) W!l~ our f.wori te. otTt'ring the
bl'~1 combllllflon of 1I01NleI., pl'rformallce and
'olid comtrUC!lon.
 MAKING EGGS I N A HO LE
Lay two $I..:es 01 "hoItd- bread In e I>ot builered sk,lIet
and slide an egg dlreclly ,ntO.a<;h 01 the holes The elXls
.... ,11 eOOIc thrOUgh wh,le the brHd toeil S.
brcld " wdl bluwm'd, ;IOOllt I Y, 1I111l1lll'S. C~l\fllll)·
nip brc:ld ;tnd l'~ owr :llId COlITlllUl' to cook
tltl'
umd TIll' e~'" h.,\'l' !"I.'~dted )·our dl~1f\.'d donem...".
lip to 70 ..... conds 10I1gl·r. ~lidl' tlie brc;ld ~1in... onto
~ phtl' and h'ep \\.lnH III the ov.:n. \Vipe Oul lhl'
skillet and n'l\Jrn to Illl'dnnH Ill'~t. R l'pl'JI wllh thl'
l'I.'m,llmng labk"poon ofbum'r, bl'l.'ad, and eggs.
SCRAMBLED EGGS
SE RVES 4
STA RT TO F, ,.. ,S ,..: 10 m,nI,Iles rz::ED
{( )'.>11 /",,'1' JU~lfril'll &u••" "r IIIIPPI'II 10 I,.u'l' Ir{r"''('f
11.1(,'" ,eff,ISI', II (,III Ilf 11,(,1 II ill pl,I(I' '!( ,II.. 1!IIIIt'r.
If )\'" ,IN" wlt/bll' I,. SfTl'(' till' 1).,'1IS illlllll'til.lld)" ,III'Y
(,1/1 1'1' (ol'f'rl'd 1I"IIJ,il <III/I ""'11.(." lip ,., j 1111111111'1.
JI1,,'/r, 10111:11, ", dlllll /I"IL, (,1111,,' substllu/etifi,r tilt'
11.I!I~'"I1I-lhllr. hili Iltl' ~!.'s ",."",'/ "', ' IS (ff,II"),.
8 la , g e e g gs
Yo ( UP ha ll-a nd -hal l
).1, teaspoon ,all
110 teaspo o n p e ppe ,
ta blespo on unsa lte d buUe ,
5CJ( X itcfacn air: NO STIRRI N G A LL OWE D
Sc,ambled eggs m"y see m st raightforward , bUI we
tested a variety of methods fo, making them and
I,,,... d d."ma tl(ally dlNerenl results with each. In the
end, we learned Ihal a hot pan and a unique folding
method yielded Ihe c.eamleSI, softest Krambled
eggl, If you push the I19gs to <'lind f.o (lee Ihe photo
on page 219) wilh " spatule inslead 0 1 constan tly
llj" jng them (the mo,e convention"t mel hod) , you
will e nd up wilh large, airy curds and very Iluffy
sc rambled eggs.
THE A ME R ICA ' S T ES T KITC H EN FA MtLY COOK BO O K
Wh isk tog~thcr the egl..>S. half-:lIld-half, S.:IIL ~fld
pcpp~r. Mdt till' butter ill a IO-lIlch 1I0llstlck
, bll l,t 0\·1.-. IIWdUllll-hl~h hcat. SWilling to ~·OJt
Ih~' pall. Add Ihe ~'SI-:S ;lIId cook \\ hilc I:\cmly
pu,]ullg_ hftmg, :!IId foJdmg Ihcm from one ~,d~
of thc pan 10 the Othl· r (Sl'C Ih\, photo 0 11 Pll:\"- J
119) ulllil tltL"}' In: flicd}' cllllnpcd_ Slllll)" and
\\"1.'1. :lboU1 2 IIl11lUtCi, Itt'IItoW the cookl"<l q.~,~
from th..- pall quu:kly.
VA RIATIO NS
SC RA MBLED EGGS WI T H HA M
A ND SWISS
lk-fol'l.- addmg (hc c~'S {O thl' ~kt l k'l, brown (,
OUflCCi dlOppt.-d dl'li h:llll III I t,lbll'")pool] flll'lt..-d
butter. ~bout 2 mlllllt~~. lrall ~fcr tIll" h JIII ro J '111,111
bowl ,lIld {·ow. to h't'p w~rlll. Wipe till" )ktlkt
c1l'~11 :lIld prucel-d with the recipc, JU I! bdore
removing till' ccoh-d l'~'" from Ih e P:II1. quickly
fold III the ham, y:, Clip .hrcddcd SWISS chn~, aud
2 tabk... poons chol'pL'd fn... h P,Ir<:1ty or lhm,,).
SC RA MBLED EGGS W IT H O NION
AND HERB S
Ikfore :tddill~ th e l-gj.,'S to till' .kdkt. '\;lule
1I1111C{'d ,mall ollion m I IJbll'SPOOIi mdll'd UUI-
tl'r until 1;01<1;:'n broWlI, abom 5 1Il1lIUle,. Trall"fl'r
IIIl' 0111011 to l ~mal1 bowl and cover to h't'p
\\-Jr m , \Vlpt' the ~kllkt clean Jnd procl-ed wLth
tIll' ren p l'. Ju.! Ix,ton' rcl1l0\'Lng till' cooh-..I ~-gj.,'"1
from th(· p:lIl. <Jlllddy fold 111 the 0 111011 ~lId 2
tablc ..poons of )'Our f.worlte 1I1111ced herbs (we
hh- J (;0Il1bll1aIl011 ofln',h pJrslt-y and th)'IIIl').
ME X ICAN-STY LE
SCRAMBLED EGGS
S ERVES 4
STAR T TO FI NIS H: 20 monll \eS mD
I" Ir,IIIII,."1II1 ,11...\·'r,1II r,... ,J.:iI~!.', 11m tll,11 i.. 1.11/"1/'1/
liS ,I I(~'IJ. ·I) ·pir,t/I)' r'JII;iJIUlX I!f I:\!~'. tI"Y-I,M torili/" ..,
PIli,,,, .., .!l<lrlir, <11111 clrill"S. il~ 1111 illt'.\·Jl<'IIJil~' <IIld M.),
11\1)' ", j'nl ,I m'ml. ,\I"ke mIT.' I.' liSt' b,/ked r,uhrr
I/lml fried ''''liIIll tilll's, INYdUS/' ,/H')' an'i,r k, .. Jfrr<li)'-
,\ /rxi(,III-S·/),11' .xr,llIft.ird I~\.'lis (<lit Ilf $flI'(',1 (.., ' '<'<11.1-
'phi, bnwrh, 'If SI'PIKT, "{"''''I',lIIil''/ bJ' /I sill,' dislt ..r
Rt:lril'd /Jj·IIIIS (I"I,~"· /6!J) .
6 la.ge eVgs, lig hl ly beale n
c up baked tO,llIIa c hlP5 (2 ounces),
brOke n Into ~-Inch p ieces
Yo le a spoon sa il
110 teesp oon p epp e ,
FO LDING SCRAMBLED EGGS TOPPI N GS
Chopp.d tomatoes
Min ce d red onion
MinCed 'resh cilant ro
Diced ayoclldo
Jarred sllc.d p ickled [.lllpetio chlles,
drained
Sour c re am

1, AdJu~t an O\,-'n r;Ick 10 !ll\' l111ddk pO<;lIIon Jnd

AS the ~gstook. !jIMItly pushldt, lind fold them from
0"" SI(M of tile pan to!he ottle<, US,ng II WOOden!ipOOn
MlNIIlQfOOI s.QlIlula, unl'll ....g .... ""Y curds haW! for.........cl.
2 "b'espoons unsllited butte,
onion, thopped medium
, ed ben pepper, "emmed, se eded, and
chopped me dium
2 g arliC clovu, minced
Jllillpetio chile, stemm ed, seeded , lind
m inced
2 ounce, Pepper Jack cheen, sh,edded
( ~ cup)
W III~k U;l),..~tlI\'r Ih.· l'~. lorull,I chips, '<;III, and
p.,'pper. Mdt tlu: hUIll'r III ,I W-mch llOIhllCk skll-
I~'I owr m(,.lium-hll;h h.'al, ~wlrlm!> 10 COli tlw
p.m, Add tlw 011l0n, red pq>pn.garhc, and jlbp.:iio
:Ind (001. \111(11 ~fi.' IR'd, about 5 I mnut~"S, Add th.'
l'W-~ Jnd cook \\ lule ~'t'n dy pUSlllllg. lifimg. :md
fokhn~ tl1l'1Il fl1)111 onC' ~idc of tht" pan to tht" oth.·r
(....... dw photo) ultHl dw)" an," nice!) clumj'l' d,
~h lll ~', ;md wei, ~hoUi 2 mmut~'S. Quickly fold III
tl1l' clll"<-~ ~rld relllO\l," Iht" miXtun' fTo m the pan.
Iwal th\' OWI1 IU .1011 dq{l'I.·l.... I k at th~ od III J
!2-mch nOI1~lId, sktll (, t owr hl~h Ill'Jt II1tt11 Ih L'
corner of a torulla ~1'1.1.ll'~ wlll'11 dtppl'd 11110 the
hot 011. Fry the toruIlJ~, 2 ~I 111m', U11111 g;old.·11
Of
011 both sl(h·~. ,tbout J mIllU I<:~ pcr <;I{k'. D uin
the IOrtma ~ brieO)' Oil pap~r IOwds, th~'11 ~pn.. ~d
dll'l11 Ollt owr a hakl11); .. h.·l't. ~prea(t !Ill" rdrll·d
beall< l'W IlI )' over the tOp of the fTiNt tortillas
,md sprlllkll' llllh tit., dledd,l r. BA,' \111111 !Ill'
clt,'c'.' h,l~ lIll'lt.,cI, ,lboll! 10 rt\m\lt.'~,
2, M.';t IlWhlk, pOllr 011' Ihe OIl ITom the skillet.
WIp~' the .. lalle! ck,m, ,ltul I'\.'curn 10 till' 10we<;1
pos~lbk !wat. C ra ck -I ()f lh~ eg).,'" 11110 [WO slII.IlI
bowh (2 l'~'" 111 ("adl ho\\I). Add I I.Ibk<pooll of
th~ bUltcr to till' hOI ~k tlkl Jnd mdt, <\\ lrhng 10
cO.n dl., p.m.l·ollowm~ Ihe photo on I'J~~' 116,
add Ih.· l'~" 10 th~ p~ n ~ lmlihalIl'Ollsl )'- "prlllkl.,
lIic l'~'i Willi S;III ,lilt! pepper, cowr, and ('001.
ul1dlslllrbc:d for 2 m1l11l1~'S. Ch~ck !Ill' e~'" and,
If I1l'Cl~ ry, cOllunu.' 10 look , n)\·~I1.·d, unnl tilt"
.·W lull,! cookl"ll Ihrou~h as d.·';n-ed, up 10 J
11\111\11."1 longl'r, ~hdl' rhl' .'~ omo .I l.1r).:.' pl.!t."
cover 1\lth foil. ,md \t't a~tll.'. R.('P<.'ll I\ idl Ihl'
rent;unll1g I tlhJ.'~pOOII bmwr lml -I e&."!>.
3, Arrange Ihe tortJ1l.l~ on Ind1\'ulual pIJI.'" and
lOp ~ach Wllh ~ trlcd ~gj.!. Sprlllkle hb~'r.ll1y with
lo ppm!-", Ix'fore s.:rl'IIl).:.

HUEVO S RANCHEROS
SE RV U ., to 6
PREP TIME : 2S minutes TOTAL. TIME : 50 minutes

[),:JI('rJ dir(~ III"'" /"'"' hU".~rJ' yOllr lllrSf. IIrI', pm (" II !jeJt J(itdi4!l1 5 ip: TORTILLA SM ARTS
un ~' 1>1/1' 'If IU\' ".ml/"s /u', /U'/'Sf"' . J 17/1"/11" I'''' liSt' Dre ssing the f ried to ri 11111' with t he bean s and
£"",,' tIr 1111 I!f ,Iu' '''JlJlIII,~S 1.../,,11\ '/<11/" skr /U~llu"J' cheese befo, e pl acing them In the o ... e n pr.....nts the
(11M SU/'S/IIIIfr,I/.f/,IIW ,1111/ /I'.WIIt.. Ii> tili£ r/ssls.
torllUa, from dryi ng o ut a nd turning I. athery, but
we al so round It to be a milner of conyenlence. "fler
~ cu p Yege table all
the tort illas were cooked and pillced In the g yen , we
8 (6-lnc h) corn torlillas
used the same skillet to fry the eg gs. A s an added
, (15 ,5-ounce) can , e'ried beans (2 cups)
bonus, the oven wllrmed Ihe belln S IIt1d melted the
6 o unces chedda, ch."e, shr.dded
cheese ( w ithou t any ex tra effort Or d irty d i shes),
(t ~ cups)
en suring that all of the Ing,edient s we,. p iping hot
8 larg e eggl
when we anembled Ihe dish,
2 labl espoons unUlled butter
Sail lind pepper
 A SSE MB L IN G BREAKFAST BUR R ITOS
BREA K FAST BURRITOS
SERVES 6
PR EP TI M E: 15 minutes TOTA L T I HE : 35 mInutes

[f c/wri;::" U rm,ml/I,rbl,', r,ll! (" " SUbSllllilf 'lIIdolllll(',

kirllxud, or 1101 Il<Ilillll S"lI1o.1,\'i'. 117"1/,,, louf.n, or shm
mil/.: {,I" /11' subs/illlted fiJI ,,,( J"'!J-aml-11<l1j.

8 la rge e ll fil'
Yo cup hal '-and·h. 1f
1h lells poon Sil lt
~ leaspoo ... ~pp.r
2 I.",poons lI_gel. bl. 0 11 1. SptNd 11 portlOl'l o f ,,,- I,n'ng In a line ac:ross INCh torti·
III>. Just or r center
6 o,,"etl ch orb o ",UW ll e, chop~d med Ium
re d on ion, choppe d lIne
red be ll p epper, " emrned , ,.eded,
and chopped m ild lum
jalaplll'lo chil e, sltmmed, seeded,
and min ced
t abl espoon unsalled buller
6 ounce, Cheddar ehe"., shredded
(1 1h c up s)
1 sell ili o ns, I Uce d Ihln
6 (8 · to 9 ·l nc h) Ii o ul t o rtill a.
c up rour ( r ..m (o pllonlll )
c up salsa, la .rt d o . h u h (pil g e ]9) 2. Fold lhe sodf!s of INCh lon,11a over 1M fil hng. thoen roll
(oplio na l) lhe boliOIT'! O!dge. ollne lor\,lIa t,ghtly UP DYe< the M,ng
aod conl .... ue to toll .... \0. 00"'\0

1. WlllSk [()gtthcr the c~o.;, half- and- Iulf, SoIII, and

PCPpt,r. I-leat the od m a 12- lI1ch nonmck skillt,t
O\w Illt"(ilulll-iugh Iwat until ~ hnllmennp;.Add Ih . .,
(horiw and cook unulllg1ltl), broWrI.:-d, 300m 1Y.
",mutt'S. Add th .. oman, bdl ~PIK'r, :lIld j3bpt'110
and COnUllU(' to cook unul Ih'")' art' lx;;mmng 10
brown, lIb OUI 5 11I1111l1 t"S. Tr:l1lsfi.~r !Ill.' , honza mi x-
tun" to ~ bowl Jnd CO\'('I' to kc ...'p warm. Wipe tlw
skillet clean and return to thc heal. Melt the bUller
III tlw ~k l ll ('I, swlrtillg 10 Co.lt tht: pan. Add Ihe egg'l
and (ook while ge m] )' pu, hmg, lifung. and fo] dlllg
tlwm from ont' ~I(k- of till' pan 10 tilt: other (q'e
page 211) I1l1ti] Ih(,)' arc nied)' clul11 pt'd. shlllY, and
wt:1, ,Ibollt 2 111111UI<,.-<;. Qmekl), fold 111 tl1l' chedtb r
,md <;C,llIiom. tll<'l1 rell1o\\' the IllIXIl1n.· from the
1',\11 . Fold 111 til<' cho nzo 1111X(lll'l'.
2 . l'iJce cadi torull ,1 bt'nwl'l l shl'ets of paPl'r IOw...-l~
:md I1lSCIU\\,I\'C on lugh unul hOI and St"amlllg,)41
to (.,() S(.'Conds. Dmnbme the l'~ (.'...... Illy ~l1Iong
[he wrullJ.$ and. as ~howll III the pho to, roll mto
burntO". Shel' th e lmrntos 111 half and s<;" f\'''''' pa~sing
the <,Qur cn'anl and ~llsa (if u,ml;) ..... ' ),ll':n<'l)'.
Tasting : Cheddar Cheese
\Vhlll' or orJ.llb'C, tlllid or ~ h;!rp, dIIT""rem ty~
of cht'ddar dommate the cht,est, Cl'iC. Challl'l"i
are you already havl." ~ f;l\'orlle Ch t.'l'SC.', bill ,\'('
\\-J. tlIed to find 0 111 how d.rrel'\'m br:lnd. stach ·d
up ab':lin ~ t o ne an o dll' r.
In :l. tlStc \t'~t of dllfl're m brJnd~ of ~upernl.lrkct
cheddar. Wl." IUIlItl"<lthe chOice 10 ~ha rp. \V. '. 1t'S{~-d
thl'lll bot h r:lW a lld melted 111 grilkd dll'Loq'
'l.1ndwidll's. Oil . .' of tlw gn:~t ~u rpns~-<; of our
tnstlllg \\~I~ the ~ l1CCl'M ofCr:lcker [hrrd, which,:11
a bal'b'ain- pnccd S3.2'> tor 10 Ollnc . .'~, olltr;mk~'d
t:h~'"",~'S COOlin!! thre,' \llI1l'~ as l11\1 c h . C ra ch'r
Burel fil1lshed 111 thl1'd pbc<' OWr:lII, IX'~ll·d by
Vermont- nlade C abo t, winch ,ell~ for :.l>out 56 a
pOllnd. ,lIId On.'b'tlIHnatic Till:mlOok, \\ hu,: h ~e lls
for :IOOm 57 a pound. All three llOSW~~d n ch.
langy fl.wor and melted SlI1oolhl)'.

!je.Jt:JO.tc/u:,. !jip: TEAR - FREE TORTILLAS

We discoyered if we ~SI •• med~ the tol'1l11as in the
mkroway. fir$! , they be<:ame more lIe.lble and
easier to roll.

T HE A MER ICA' S T EST K IT CHEN FAM ILY CO O K BOO K

SCRAMBLED EGGS IN lum. Tr.msfer both paslri<.'S ro l TlIllllled bakmg
PUFF PASTRY lI'l'l·l. wrap lighd y with plastic Wr.lP, and rcfri g-
erall' uuu1 firm. 15 minutl'S.
5E~YES 4 to 6
PREP TIME : 10 m>notes pluS lime 10 thaw the pastry
3. Adjust ~n o\"en rac k to thl' l1uddle posmon
TOtAL TIME: ' hour 30 minutes (,nctudes 30 minutes
and heat the own 10 ~OO degrees. Ilel1love till'
chllhng lime)
pufl' p.lStrJeS from the rt!frigerator, rel1l()W the
'/1'is is lU' l'xfI'lInu dish hi j('m ' lI'hOJ )'.11. 1111' rxprcl- pb ~ti c wrap. and brush the top~ with the rel1l:UIl-
ill.ll (,m'pm,)'. II (,m hI' pfrl'"rfll IIlrl',1I1 !if rime, kepI ill ing be~len egg. Uah' until goldell brown. 25 to
,hI' wfr(',!cml.,r, 1lI1111J1'Plwri ill /11/' 011'/1 liS )"'11' ,\1111'S1$ 30 rninute~. Cool on a wm: r:lck for 5 11linutl'S
/n:(m /(l1lr.i,1'. Til Sill '!' limr,irl ,Ill' jnozclI Pi!! pOlSI')' befort, cuttmg Ul!O indi \'iduJI pOrtlorl~.
,hUll' ,d,llr )'011 1Irt' ,'f("1",rillg lir(' Ollrfr i,tl!R'dirllls.
To Make Ahead
, la rge egg s Thl':s.c p~stru:s can be m ade Ihrough step 2 up 10
I hour ahead of Utile. \Vrap lIghtly with pb.sur
"", teaspoon Nllt
teaspOOn ~ p p. r wrap ~ nd refrigerate.

,,
tablespoons uns", lte d b un e .
tablesp oon s minced f, n h p a rsley
(9 by 9 )1,· lnc h) sh •• ls lron" p ull PREPARING T HE PASTRY
pastry, t hawed (s •• page 28)

, Flour l o r du sting
ounces cheddar eh .... , shredd ed
(1 J1, cu ps)
• ou nces sliced h",m (6 .Uces)

1. Wlll~k 6 of the eggs rogclht'r \Yllh the SJJI and

pepper. Mdt the bUlter IIIl1 12-mch nonstick skillet
(I"."I.·r m~-dilLln-high heat. ~wlThng to Co.lt the pan
t.·...\·nly. Add the eggs and cook while gently push-
mg. hfbng. and foMlIl1; th em frolll one ~Ide of the t. SprNd hall of the eggs. cne...se. and ham 0_ the
p~n to the other (sec P~b"C 219) unnllh~1' arc nicely boltom half of the paSlry. lelivOflg a ~·inch borde. 81 lhe
dumped. shiny. and WeI, .tbout 2 minml'$. Quickly edges.
fold III the p3fslcy, then tr:lI1!fcr rhe egg; to a large
pbre and rdriger.lle ul1l1l cool. aOOm 15 mmutcs.

2 . Carefully unfold one shcel of the puff pasrry

01110 a hghtly floured work surfOice and smooth
OUI the creases. lIghtly beat the rem;;lIll1ng egg
and brush a thin b ye r over the pJ$try. I),\·ide th~:
dulled scrambll·d cg~:,'S,chcl'~e. and ham nita rwo
l'<lual pomons. Following till' photos. 3rr.lllgc
one portion of Ihe scrambled eggs. dI cesI.', alld
h.u1I oVt'r rhe bottolll half of the pastry. leaving a
It.-mell border 3t Ihl' edges. Fold d,e rop half of l . Fold the top hal f of (he puff pastry 0\'9' the fIllIng and
align (1'Ia tOgas.
till" pastry ovcr th e fillmg alld prt'SS down wi th a
fork 10 sell rhe edgcs. RCJIl".lt thl ~ pro<:<.'Ss with
the remaining puff plSlry Shl'el. eggs. cheese, and

!je"t:KiU:ltu, !jip: "VOID OVERCOOKED EGG S

Betltuse the eggs are sc rllmbled (and chilled)
before being reheated Inside th e puff ~$try, It is
Import ant not to overcook them during sc rambling.
Make sure that the sc rambled eggs are still shiny
end wet when you pull them o ff the stove: this
way. you will avoid ove rcooking the eggs when you
brown Ihe puff pastry. 3. USIng" fork. P<'~U down firmly on lhe edo-s o f the
pU ll paSl ry 10 lNl
CHEESE OMELET To Make Ahea d
SERVES 2 Although omdl'l_ I1II1SI be prcl'ucd JII~I prior 10
START TO FIN ISH : 15 m.nutes rz:!1J sefnn!-!. 1I100t fillmh'" (pa!.,\: 113) can be lII~dl' up
10 2-1 huu,"" Jlll'ad of 1lIlle and kepI. CO\.... ".'(1. 11\
O,I,IT Jl.l1wji,1 rlm.·,;r~ Sl/r/' 11_< Hmmlll, G.,,,dl,, "f till' l"I.'fTlg<'rJlor. R cheal Ihe filling: III tlw 11lICro-
/'/"I'I)/:r j.lrk (il/l 111' S/llmllH,cd/~r ,h/, (h,'lId,l(. 13N""sr \\.In' Of III .1 1I0ml1ck ~kllll'l OWf low heJ\ J\I~t
"III,. "In- ,'mrlc/ (,/II be lU"d.. ,II ,/ lillll', il (,Ill ri,hrr IN' 1,..'II:)Tl· cookmg the q.:,l,"'.
$t'f!~.,/ IIIUm',iI.ul'ly ,If ('''''r/'II 11';,11 ('.il mill /rrM ill ,I
200-d'Xn'" "'~'JI Ji" II/, r"
15 1lI1I11;'!'>'. {{ r.m 1,1.111 ,lI/
1I!.lkl/l.~ "I/wlns fi" ./ 0'\>11'.1, /J{' surr /,) "dt~' ,,/I )"'Uf
111I!rt',/iruIS Pfrll,lrcd )(I tllIlI )~'II (,,,, /I/,rh' flU' "ml'lNS MAKING AN OMELET

"m' <Jfirr rill: ,I,hrr.

• la ,g••",,5
Y. te.spoon salt
~ tuspoon pepper
lablnpoon unsalted butte,
ounce cheddar cheese, shredded (y., cu p)

1. Whi~k lO~l'lh~r Ih<' ('I;b"" 5;11(. ,lIId PO:P\lO:f. Me'l!

y, ubksp()()11 of 111<, bUlIl'r III a l(I-lurh nUllQick
~kllJ<'t over medium-ll1gh hl'al UllU! II JUSI bc);;ius
to bmwn, ,wlrlms to c()at th., I'JI1 <'willy. Add
I. Gently pull t~ cooked I-QQS back from one edge of Ille
h;11f of the l');b"l to tilt" skillet and ~l1f ~eml)' umil 51<,U.,1 and I,ll I~ PlIO. allowIng any uncook...:\.-xr to ,un
tbl) JUSt begm to )\.'1. ~bout III St.·conds. FoliowlIIg to lhe clNTed Mlge 01 t~ sl.llIel
tbl' photo. gendy pulllh<' cooh-d l'~ back from
one cd!.'\: llf the skillet and nit IIIl" p~n. allOWing
an)' uUfooh-d egg to run to thl' dcafni 1·,I!....· of
11'1' ~kllict. Repl·.11 Ihls pro... e~s. workmg your way
.ITOI1IId the ~ktll<·t. UIl1J! tll<" egg on top 1\ 1110"\11)'
~l·t but ·mIl11l0lst. about 2 nlltlut<"S.

2. l ollowlI1g till" phOIO~. fellto\"\' tlw p.lI! from

tbl' h ... ~1. ~pnnkle with l\.ll t"" of the cheddar. Jild
kt II melt partlJlIy. ~bout 10 ~e('on(k Clrefully
slldl' h,llf of till" omelet 01110 a wJfmed "bu.- amI.
\\ IIh ,I liTill gnp. lilt the ~killel shgll1ly ~ that thl'
TC11lJLIlm!,: half of Ibl' oml'iel folds over the filhng Z. Sprlnl<le tile chHse ......y lICtOU the surface (If 11M
III a half-moon SbJP·I·. Rl'PC"Jt stel'~ 1 .md 1 \\ lilt omelel and let ,t melt .IIghtly With lhe ~ndle Iacono ~.
dll' rcmainmg bUller. egg ml'l:1"UTC, and chel'SC. spoon any otlle. ',llIngs (II USIng) QVeI" the lell side 01 the
~.,

!l1!.J/ JUtc/U!11 !lip; OM ELE T B AS I CS

AS long u you lire organi zed, omelet s lire lImong

the eules! di shes to prepare. 8eCllu5e orne leis
cook so quickly, be sure 10 hllve any filling s that
you are using at Ihe ready before cooking Ihe eggs.
Rellilively high heal is essential Sine. it sets Ihe
eg g s quickly. wh ich helps keep them from dryi ng
out. GenUy Sll rr lng the eggs at the start helps
10 cook the IISIgs evenly and gives the omelet a
smooth exterior that won't turn leathery. If you life
making more than one omelet, lust use II paper :5 . Ca.ehJlly sll';' lhe tllllng·looped half of lhe omelet onlO
towel 10 wipe OUI the skillet between omelelS, lind a warmed olale W,th a slIght turn 01 In.. WTlst. 111\ the pan
SO thaI the other sid' 01 the omelet folds ewe. Into a hall·
adJusl the heat If the sk illet get s too hot.
moon shape

THE AMER ICA'S TEST KI T CHE N FAMILY COOKBOOK

:Jilt. :Je.l t J(itcli.,,'o !iCUUJJtite
OMELET FILLINGS
I kn' al'l: thn:~' o f tlu.' It"" Ial ch l'n '~ f.l\"Onlt'
o mdcl filhn ...~.To prepan', fo llow the C ht"i."'iC
Oml'll'! n'elpt' (pa~t' 222). spoo1lln~ half of
1I1l' fi ll lJl~ O\'-'r tlw a rm-It' l III slep 2: after the
C h Cl~' Ill~ IIlf: hcd. All of th t-s<: fil1m~ makt·
.·nough for 2: ollldc l~ . and tilL' n."CilX"S can
be doubled.

MUSHROO M A ND FRESH THYME

FILLIN G
nllsJi"ill,Il ;S,,,m iml,lfl,, .~j)dl/lI'lJ l'lI p<lirrd lI'ilir
Gm),h l' (/' I'I'sr.
Cook ~ Ihalll)l,I11I11.:cd. ill V. tabk-spoou
bUlh: r 111 ,I J(J- U1 <.: h nOllStick ~kilkt owr
Illcdil1m-lu!-:h hc.1t umll wliclwd. ~boul
2: Illmut.'s. Sur 111 -I while bUllon mush-
rool11~. ~hcl'd, and c omlllll \.' to cook IIntil
thl' mushrooms 110 lo ngt:r r.'il"'$\: a n~' Jiqll1d.
abom 5 IllLIlUlt"S. Ofr th e h ... a l , ~ Iir in Y:z
tl'lSPOOIl llullccd fn"Sh thYlllt' :\Ud season (0
I.ISle wllh u lt amI pt'Ppt' T. DENVER OMELET
SERVES 2
nART TO FINISH 30 m.nutt» mDI
BACON AND O NIO N FILLING
S III"krd G,md" i~ ",~",J IIIdlell.r", "US fillin,!!.. A II,ml SI(,lk is " m "'1' (1I,~f(r-"" '/U$ rail >t', '11r/'''UI!II
C ook 2 slices chopped b;!.con and ~ M Ill/til /r,ml diU' sli(r,1 Ilell /hlill 111/1 uwk, rrr u>,,~
0111011, I1l1tlet'd , togcdll'r 111 J ](l-Illch non- diC!'d IItf; /"WI, "dd " Willi lilt' I~I/}/I')" ,!!.,,,/i(, mlf/
stick skIllet Q\"C T 1II~'dl\llII helt unnl the ,,;,1,,15(".") TIl!' ,filllll,~ (,11/ h" 1/,w/llt'11 !( ),.,,. <I Tt //l ... km~
b~co n 1 ~ cn sp and rill' OIl1o n is sofr, lbout //l ,'n" ,1I,m 1 ",,,rlcl".
5 111L11ut~'i. Sc;!.son with pt.'pp.:-r, lOSS with
2 thml)' sIreI'd scalho m, and tr.lTIsfer t hl' 2 Ulblespoonl un salted butter
ml x tun' to a papeT- IOWc1-1,nl'd p!;t1C to ~ red b ell pepper, st emmed, seeded, and
dram b.,fo Tl· sprmklm!; o\'''r tlll' 01lldels. ehopped med ium
~ g ree n b ell peppe r, ste mmed , seeded, and
ehopped medium
POTATO, HAM , AND PARSLEY FILLING YJ onion, ehopped m ed i um
E\'IT,I-s1mrl' (lwM", ( IH'rsr 51,,1111$ up 1/\·11111 Ilu', YJ teas poon sa lt
iJ r.fI'l)' .fillill,~. 4 ouneu ham steak, eh opped m edium
Pn ·t. qlMrte r •• m.! thml)' ~h Cl' I snuU red (a bout 1 eup)
POtllO. Cook the slrced potato III I t.Iblc- t abl espoon m lneed fresh p3Tsley
' POOll bUller m l IO- meh nonStlck skilkt g3rlle el olle, m lneed
ow r rtll'dium- IuHh heal unlll tender lnd YJ t easpoo n Taba seo
Ju,t bf'O\\ ned, Jbout 5 minU!l"S. Off [he helt. 4 lerge eggs
su r III I QUllce cho PPl'd h;!'111 (abo ut Yo cup), ~ teaspoon pepp er
I teaspoo n I1Imc L'(1 frt'<h pl r;\l,,),. and pepper ounee Mont erey Jaek cheese, Shredded
to 1::1"1.', (l4 eu p)

1. I-kat I (.,blt-spoon o f th ~ hUIIl'r III ;!. I fI- IIId t

nOIl)tlck skIllet o\'cr IIlc dllllll- IIlp:h h ea l , Wh.·n
till' 10,11111111> ~tll)\l dt.... J ( td the Pl'PllCTS. Ol1l o n .

lise an ovenproof sk,llet for a goide<l.lluffy f"tt~la In only
20 IIW'IUles
and Yo ll':.tspoon o f tht, Slit. Cook. stIrring occ:.t-
slollally. until till' onion begins 10 "Ofl en, about
-I mmute~. Add Ihe h3m and cook IIIIILI !Ill"
pep,wrs bcgm 10 brown lightly. about 2 Imlll1tes.
Add !ll<' p:lf(le}', garlic, and T.1b:tsco :md cook fo r
J(J (e-coIHk Transfl!r 10 :I stl\;\ll bowl alld cowr 10
keep warm.
2. WlllSk together the l'S:b'S, the n"rlI3L1lUlg Yo Il'3-
~poon Soli l .
and the pt-'ppcr. WIpe OUi till' shll(>l,
add Ya l;ablespoon of Ihe rcmammg bullt'r. and
meh owr mt'dntm-high he:.J.1 ullul It JU51 bcgms
to brown, SWirlin g to coal the pan . Add half of
the t'~'" 10 Ih.· skilll'l and stir Sl·ntly unul they
JIISt begIn 10 set, about 10 seconds. Followmg the
photO 01 1 pa!;e 222, ge ntl y pull the cooh'd l'~'"
h.l.:k from one ('dge of Ill<' skillel alld lilt the pan ,
allowmg any uncookt'd c~ (0 run to the cleared
edge of tht' skllieL R epeat thIS process. workmg
your Wly aro und til(, skilkt, unlll the e~ on
top u mostl y ~'t but still moi~t. aboU! 2 llunutt'S.
3, Followmg the photos on JMge 222. reIllO\~
the pan from the heat. sprmkk With h;alf o f Ih(>
c1"'esl', ~ nd let II nll"lt parllally, ~bo ut 20 s<'conds.
Spoon half of thl' ham- pepper-omon l111xtUn:
OVl"r lulf of Ih(' o melet . C are fully slidl' the filhng-
topped half of the omelet omo a wa r med pht.:'
and. wilh a firm ~rip. til! the skillet slIghtly ~o
THE A MERICA 'S TEST KITCHEH FAMilY COOKBOOK
thaI Iht' remduun ~ half of Ih<: o melet folds over
Ihe filling in l 113lf- mOOI1 shapc.'. R epeat SICp~ 2
and J With till' relllammg btll!('r. egg tlll:lo:tmt',
Chl'l"SC, and filling.
FRITTATA WITH PARMESAN
AND HERBS
SERVES 4
ST-'RT TO FINISH! 20 minutes IZ!1i
8m lJlsr IiiI' jri/Mfa fI>Clb ill Ihl' Ill''''' ,IS !l'dl til ,,,,
s/"I 'f'IiJI~
iiiI' m-
SlIrr I/JIII )'{lIn skillrl I/(/s <III III'I'II-J.yr
IJ<llIdl,·.
6 large eggs, IIghlly beaten
ounce Parmeun chee se, grated (}S cup)
y., tea spoon u lt
y., teaspoon pappe r
1 tablespoon olive 011
}S onion , chopped fine
2 tabl espoon s m inced f . esh parslay, ba sil,
dill, tar .agon, and/ or mi nI
Adjust an o\'en rock to the upper-nuddle POSL-
lion and heat 11,(> o\'('n to 350 degrn'li. Whisk
tog('tlier the e!;b~. P3Tmt"San. s;l.lt. and pepper.
Heat the oil 1lI a IO- lllch nonstic k ovenproof
skilkt over lIll'dlUm heal until sh,mme rlll g.
Add the o nioll :md cook umil ~ofte l1ed . about .,
minUles. Add the p:lrsll'y and l'~'S and. follow -
ing the photos on lug,' 225, stir gently utllil the
eID-,'S on the bollOI1l an: sct and firm. about JO
seconds. G entl y pullthe cooked e£b'S back from
one edge of the skillet and tilt the pan, allow-
ing any uncooked egg to run to th c dean,.1
l'dge o flh e skillet. Repeat th iS proc~'ss, workmg
your way around Ihe: skillct. until the egg on
top " most ly Sl't but sllil mo ist. 1 to 2 Iml1U1l'S.
Tr.msfl'r the skIllet to thc oven and bah' tuml
the frlltata top I ~ SCI and dry 10 the tou ch. :lbout
J l1limill's. Run a ~pallLb around Ih(> skillct t:dgt,
!il!J t J{itdu:~1 fjip: A TWO -S TEP METHOD
Cooking mett>od s f~ f.ittatas vary g.eatly. but we
found that a two'$lap mett>od-in whkh the cooki ng
starts on the stovetop and finishes In the oven-yield s
an evenly cooked Mllala. S.uteing the aromallcs
on Ihe stovetop ensures maximum flavo •• while
finishing the friltala In the oven solves the problem
of burnt. dry egg s. One la st key point: To avoid Ihe
need for lin excessive amount of oil. we st rongly
suggest using a nonst ick ovenproof skil let .
to loosen the fr itrara and ill\'('rt It OntO a serv-
mg plate. Serve WJrT11. at room tCJIlperatuTl'. or
dulll-d.
VAR IATION S
FRITTATA W ITH SU N-DR IED TOMATOES,
MOZ ZARELLA, AND BASIL
U~e 2 tabll'~poons llIiuced basil for the herb,
~\lb~llIlItl" y, cup slm:dded 1I1oznrclla for the:'
P~r lll es<U1, and add Yo cup oil-packed sun-dried
tomatol'S (drained, p:ancd drY,311d Illinced) to dll.'
shll.·l with the eggs,
FRITTATA W ITH AS PA RAGUS, HA M, A ND
G RUY ERE
USC 2 tabk'SpoollS mUKed parsk)' for the herb
,ll1d subsUtutl' 14 cup ~hrcdded Cru)'l-n: for the
1':lrml'Sall. Add Bounces 3sparagu., trm11lled of
tough ends and Cllt on cht, bias into Yo-inch
p ieces. and 2 ounce. Yo- inch-d11ck dd i ham, cut
IIlto lI.z-lIlch cubes. to thl' skillel wilh Ihe o ni011.
MAKING A FRI TTATA
I. AhM s.ou!<!oong the on;on (and/or other "U'ngs), pour lhe
ItggS 1/110 the ""die! and $IIt gentl')l ""t,lthe .-ggS on the
bol1om are sel and firm, abOut JO seconds.
1. Once the eggs are sel on the bottom. gently pUll tne
"ooked eggs back from one edge 01 the skillet and 1111
lhe pan. allOWing any uncOOked egg 10 run to the cleared
edge of the sk,lIet.
Testlng: SlUI t u las to the Rescull
H eatproof mbbcr spatulas Clil lx, ml'd 111 a
\";ITl.·!), of apphcauons. fmlll 1\.·l1Iovm~ ~tucl.-on
hilS ill ~ hot skllll-t 10 s.:raplllg tht' b\t bits of
cookie dough from a mixlIl!; bowl. We tl'5ll'd
I.·n hrauds 10 find the besl models. Ollr [ivorlll'
model i. Ihe Rubb e nn aid Il .S- llI c h H ig h
H ea l S c r a p er (SI7.50), whl rl l h~~ .• f.l1rl)' COII-
\'cntiollal design. The blade is wide :md flexlbk..
thou!;h firm enough 10 "tir the slIffl"Sl bJ(ler. lcs
101lg. plastic handle is stiff and Sll~ comforuhly
III the halld.
BREAKFAST STRATA WITH
SPINACH AND GRUYERE
SER VES <I to 6
PREP r iME: 20 minutes
TOTAL riME : 3 nours 30 minutes (inCludes 1 nOUf
ch,lllng t,me and 20 minutes rest,ng l'me)
,-I wS/tm1y mix Pj b"',/tJ, t:1!'!s. (Im'H', "lid (,/I,rr
IIt(!rrdirlllS, S/MMS <I" Jlfrfw ji)r brr,d:foJ)·l. bnm(/r, tJr
t'I'I'II II ",(!Iu SIII'pt'r. Subs/jlll/1" t/lly SI'IIIIS<lI/ me/lilt'!
cJlI.'f'~I", SIIth <IS / -/t/Hlm, 511<1rp ,"('dll0l1. tJf C<"bl',I~'
IIII'Gntyerr.77" rr(ll'r (<I" Iw IImlblrd /J1lI1 /J$srmMrll
in II 9 by /J-me" b"killg dish. !l t1<1ulllrJ, j·.\'/rwl,hl·
b<lk",.!! 'Imr by 5 w 10 millu/(S.
).1, lo a l s up e rmarke t Fra ncn or Ita lian bre ad
(8 Oun"II'), sliced ).1, In"n th l"k
.. tabl espoon s ().1, sUck) un sa lt ed butte r,
soltene d , p lus extra fo r g fe a sl ng t he d ish
.. s hallots , m inced
(10-oun ce) pac ka g e c ho pped fro:len
s p lna" h, tha we d li nd s quee zed dry
Sa lt a nd pepper
~ " up dry wh it e w in e
6 o un"e s Gruye re c h ee". shre dd e d
( I ~ cups)
6 la rge e gg s
HI. c up, hall-an d -na ll
1. A(~ust all O\'l'l1 r.lek 10 thl' nllddk posmon ami
hl'Jt Ihl' 0\'C1l 10 225 dl·grcl"S. ~pn:ad Ihe bn'ad
o\'\'r J bl}.'C blkmg Sh<'l'l lnd b~ke unul dry .lIId
CrISp 01\ ooth 5idl.... loom :w
mmUle~ Iwr Sldl'.
(AllernauH'ly. Il'an- the ~IICl'" 0111 o\'l'nu~ht to
dry.) ~pn:ad 2 Ilbll'Spoom of the bum'r owr om'
~1{ll' of thl' dried bTl'ad ,lites.
lll)' liqUid, aoom :; mlLlutl'S, Tr.lIlsf<'r Iht' QUsagl'
IIIIXl!ln' 10 a Illt'{liUIII oowl alld o;ea~n WJlh s;lli
Jlld p{'pl>cr 10 t.l~tl'. Itl'turn Ih~' ' kilkt to rm'dmlll
h"Jt, Jdd Ihe wine, and COIllIllUl' to sUllmer ~~
din.'ned III ,tt'P 2. SUb,tlline the S.'US.lgl' IIIIMlln'
for till' splll.irh IIllxtun' wh ..1i ~~llIblllI g the
~tr:tIJ 1II q"P J.

2, Mdt the n:111~11ll1l~:2 IJbk~I'l()(m~ butll'r 111 ,I 10- To Make Ahead

1II(h tJol1'!1ck skilll,t O\"l'r medU1!n hl\ll. Add thl'
sh.dlm~ ;md coo k umil SQfielll-d. ,1(>OU t J IIIl11utl'S.
Stir m Ihl' ~pll1Jch. Yo tea.~poolJ ..,It, ,md J plllch
of pt'Plwr ,mu cook unol the \pmJrh 1\ hl'all,,1
through. ;IOOut 1 rmnutl'S. Tr.lIIslCr the 5!lUUfh to
a II1l,,11I1I11 bowl, Add till' WIIlt' to the ~kllll,t alld
,nl1lill'r o\'i.'r Iilednnn-high Iw;Lt IIlltil II IIIl'~,url'"
Yo rup. ,lOOut J 1Il1llutl'S; ~t aside to cool.
Whill' till' \trata f Jn hc cooh·d aficr n h.l~ OCl'l!
n'fnger-Ill'd for )11\1 I hour, II CJI\ be held III the
rt'l·ngl"r.ltor for lip 10 201 hours. After Ihat, Ihe
Il'xturl' of till' \Ir:lta Will b..-gm 10 dl't<·norJle.
A SS EMBLING THE STRATA

3, Gn'.lw all H-mch-\quan' baklllg dish wllh

bUlIl'r, Followmg till' photos, :Irr:mge h,Llf of till"
hrc.ld, bUllen'd-\idl' up. m a \Ingle byer 111 thl'
(lid) .md "prmkll' with h;llf of till" \pl u ~ch 1lI1Xtl1n.'
,md y, cup o f tll<' Grur~rt.'. ltl'pc'al 10 form a ~l'C­
ond bYl'r wuh the n'llIainiJlg bf't'ad, \plIl.Kh, ;lIld
,lIlotlll'r VI ClIp of rill' Gruy':'n', WllLsk t,¥edll"r 11ll'
el!.h"\, rcdured wme, Iulf-and-h;df, 1 h'.I"pOOII ~lt,
,md Yo tea~poon pepper Ilnlll smooth. tlll'n pour
l'wnl) O\'er 11ll' 101'. Co·,..'r the surfac..' wllh ph,uc
Wr.I)l ;lIld weigh till' \Ir.ata down wJlh 2 pound~ of 1. L ..yer lhe brN<l and tllhng in 1M ba~lng d,.h and top
~u!!~r (\i.'l' the pholO). Rdrl~e r.lI.' at le~\1 1 hour wllh the C,,","

or o\'l'TlI;~h l.

4 , A(~LlSI ~11 0\,.'11 r~ek to the Huddle pOSlliou :md

Iw,n th ... o\'en to J25 dcg:n'l'S. Meanw]ull'. allow
the \tr.lI71 10 ,Ialld al room temper.nun: for 2U
mtnull"l, Rl'II1O\'l.' the weiglm, ullu)\'~r Ih .., 51r:tla.
~lId sprmkle wilb the n'uuimug VI cup GrlLy~n',
Ihke unnl both Ihl' t'dgl'S and Ihe ('..'TIle r art.'
pufTl'd Jnd Ih.' "'d~;,-~ haw pulled J\\-J) ~lif:htl y
frolll till' \Iell'" ofllll' dish. 50 to 55 1IIII11I1l'\. Cool
on J Wlrl' r.ack :; 1I1\ll\lll'S ocfon' (\'r\'\II).\.
l . Pour the egg mixture evenJ~ Oller lhe t.. yen
V~AI~T I O N

BREAKFAST STRATA WITH SAUSAGE,

MUSHROOMS, AND MONTEREY JACK
,-l/lh,mgl, u... ~1'f'{!fI' /Jrr.l~f;/Sr saus,tcr ill rJu'$ rl'(il'r.
)\IU (,,,, "/Jd usr d,Mi::.,. h", ,or $11'1'1'1 1'<1/;"" , M kirl-
h,I;,/ S4111£~\I('.
Onulllll' spmach and ~lIb<;ntute I VI cups ~hn-d­
dl'd MOllll'f't,' Jack ehc<'S<.' for the (;rLly,'n', Ul'forc
u.Mlkmg rll<' \hallots III ~tl'p 2, hbllt1y browII Jnll
crumble H ou nc<'S bulk brcakf.m s.lUs.l~e, aboul 01
mmul,-"'. Slir 11\ rlK" shallots aLld cook \lIiIll \Ofi-
l'lll'd ..• hom 1 ItlUHIIl'S. Stir III H OULlC<'S whne bll[- J. Cover the .u,tace flush wIth pla.hc wrap and place II
1011 LllII\hroOIll~. "heed. and contllluc 10 rook th., ~rge Zlppet-tock bog I,tted with 2 pounds of sug .. ' on lOP
LIIiXllin' lIllIti rill" 1JlU~hroolll~ uo longer n·le.I!>\.' ot the wraP Refrigerate for al le"st I hour

THE A MER ICA' S TEST KI T CHEN FAMILY COOKBOOK

jtJ t JWdiCtl :lip: WE IG H TY HATT ER S V.... RL .... TIONS
24-HOUR OMELET WITH SUN-D RiED
Even after we w ere happy with the flavor o f the
TOMATOES AND MOZZARELLA
strata, w e were ha ving pro blem s with dry pocket s
~lIb~tIIU I~- 3 cups shredded mozzan·lb lor till'
o f bread that appea red as if the custard never
cheddAr :lnd spnnkle \1 nLp j.!Taled l'arllll'San :lnd
re ached them . The solutio n proved simp le: weights.
YI cu p OLI-p.lcked sun-d ned IOl1l.1to<"'1o (dr.um~d.
Toppi ng the bread and cU$tard w ith a fai rly heavy
pattcd dry. and choppi.·(\ coars\-) between thl' tWO
weight before baking ensured thllt the cust ard
layco ofbreul.
thoroughty so.ked all of the bread. To weigh down
the lIssembled IIralll, we found that a gillian-sized,
24-HOUR OMELET WITH PEPPER JACK
z ipper- lock bag tilled w1th about 2 pounds o f sugar
AND CHiPOTLE CHILE
or rice makes lin Ideal weight .
SubslllUle J cups ~hrcddet! Pepper Jack dlC\'Sl'
fo r thc chl'ddtr. w lnsk 1 nnnced chlpotle c1ule
and I IJblc~poon Jdobo \,l urc wllh dw e~'"'i. Jnd
sprml:.k' 't. cup ImnC:{'d fTl'sh cilamro O\'CT tlll'
24 - HOUR OMELET top lx·foTe b;Lklllg.
SE RVES 6 to 8
PREP TI"'E : IS m,nules
To Make Ahe a d
TOTAL TI"' E: 1 hour 30 m , nul(~$ plus 8 hours
T Ill' 2+. lloUT Oml'll'l and ;HlY of Ib vari.ll1OIlS
ch,llong lime
f;a ll bc made :md hdd ill til(' n ..'lflgeTmor. wr:lppl·d
J I,' Wtk, lire JIIU\lf lUlrltrX/lm: 4 l 'rI'JlI'ril~>!r F.m" tightly wLih pb"K WrolP, lor up to J() hOLin bc.-fon·
11r,,,,)' ri lurc /.lre,ld, d/tlh'I\l(iJ dll)' firm lI'iIill' sdwl- baking.
U1(1r b,r,ld will d".

] Illbiespoons unsalted butter, softened, EAS Y CHEESE SOUFFLE

plus exira lor greasing the dish SE RVES 3 to <I
10 sli ces high-quality white sandwich bread
PREP TI"'E: 10 mmutH
(lee note above)
TOT.... l TI"'E: 1 hour
12 ouncel ched dar cheese, shredded (3 cups)
8 larg e eggs CllrJd,lf. SI/;ss, or GUIII" (.Ill bt S/lbSIIIUlrd .f.., IIII'
] CUPI whole milk Gmym.. nlis rmpt' fall be /ITf/Wflt III " I ~-'1I1'lrf
onion, grated WI1111 /Iull or 11111/h/fll alld ""ked III nrllrr m\1 ,I!./,IS>
teaspoon sal t loaf pailS 0' ollr 9 by lJ-illliJ b,&iul( ,bsll. if ".:il/r.lf ,I
teaspoon pepper 9 by /J-inch b'lkm~ til/it, !'.\Imd fltr (,,,'kll~lf /11111' II)'
teaspoon dry mustard 5 I" 101l1l1l1UN.
)Ii teaspoon ~b.sco
] table. poons uns.alted butter, plus eKtra
1. Grelse du.- bottom and qdeS of 39 by IJ-inch for greasing the di sh
b~klll!:; dl~h (or ca~~erok d ish of ~inlLbr size) with Yo c up g rattd Parme sa n che"e
bUllcr, SpreJd tht' rClll a lll 1l1 ~ 3 u blcspoons butter 1 shallo t , minced
o\"e r 0111.' mil' of ~'a('h slic\' ofbrc~d. lhel1 (ut the 3 tllblespoons all-purpose lIour
brl'Jd into i- inch pll·Ct·~. Scallcr half of Ihe bread 1 cup whole mille
l'Wllly IIIto tll\' prepaTt'd (h5h :md ~pr11l k le wah 4 o unce. Gruyilre chee.. , shredded (1 cup)
half 01 IIll' chedcbr. Rt'peal wllh the remallllllg Y.i teaspoon 1&11
brcJd ,lIld chcdcl.ir_ Wlmk IOgl,tht'T the egb'"S. Y. teaspoon dry mullllrd
lIull:., Olllon. \'lh. peppl'T. mustard, and Taba~o Yo teaspoon ptppe r
and pour cvcnly over thc breJd . ))n'SS lightly on Pinch nutmtg
tilt' bITAd to ~l1bl1lc r};t'_ Covcr lightly wi th pla,tic l large eggs, ,eparated
wrap and l'i.'fnHl·r.rl(' fOT al fl>ast fI hours. Yo teaspoon cream of tartar

2 . Adjust ~II O\"('n rack 10 Iht' Illlddlc posmon 1. Adjust :Ill oven f:lck 10 Ihe nnddlc pos,lllon lnd
,lilt! h~'AI Ih~' on'n 10 3541 deg:ree~. Remon' thc he:ll Ihe- O\'cn 10 350 llegl'i.'e~. Grea~e Ihe bottOIll
dLsh from the rcfTi~,'eralOr Jnd uncovc r. Bah· and slde~ oh 8111 by 4 }',-lIlch ¢lS~ IOJ! pan wrrh
1111111 puffed :;lIld ~.'oldt·n brown. :lbom I houT. butler. Sprmklc half of Ihe Pnmt"'Qn 11110 the
!>erw 11ll1ucciLaldy_ pan :lnd ~hlke to coal l·"'l·nly.

Eggs and B . . . kfall

2 , Mdt tlr l ' 3 tablespoons butter in a medium
5a1.l(.'l 'pan over lIleduJlIl heat. Add d w ~hallot and
cook u nlll ..oftelll-d, about 2 1IlllUlll'S, Stir III the
(lour and cook until go ldell' abo lLl 1 milL Ul e,
Slowly wlusk m thl' milk. Bring [0 a ~unme r and
cook. whiskmg constamly. until tlnckl'ned and
<mooth. lbom 1 nunute. Off the h eat, wlm k IlL
thl' GruyCTl·. ~alt. II1l1St;mi. pl'p per. ,md nut meg,
Tramfer thl' mtXWTl: to d l~rgc bowl. Whi< k III
the l');g yolks un ti l completely Illco rpor.ned and
,<'t lSlde.
3. Wuh an dl'crr ic rl11xer, bl'at Ihe egg whi tl'S
and en'am of taTllr at medllLtll-high \pt"t:d u nnl
suff p\:'ak< form. ,Ibout 2 1I1iIIILtl'S.
4. Workmg with a quarler of thl' whipped l'gg
whltl'S ;u l IIl11e, 1,:cntly fold dIem mlo the yolk
nmmlre, folloWIIl1,: the photos, ulltll al!IlQ<;\ no
white <trea ks re m ain (a fl·\\, <Ir<':lk< are oby).
Pour the mixture mlo thl' preparcd lo.lf pan
alld <prulkk \\ Itil till' Tl:m;nnmg 2 ubll'Spoolls
Parllll'\all . Ua kc 11 11111 the top IS niedy brown ed.
the ("<'ntl' T jiggles sli!(lnly, an d .In lI1<t;mt-read
thertt1o m ~ t er mSl'Tled th rough tbe ~id<' rcad~ 170
degrCl"i. 25 10 )0 mmutl'S. S<'r\'<" mllllt'diltcly.
v ... R.... TIOIliS
CHEESE SOUFFLE WITH FINES HERBES
Slir 1 labk"ipooll chopped fresh Chl \·l.... 1 tabk-
spoon chopped fn'sh parsley. and I Y.r tC3spoons
dl0 pped frl'~h t:l rr.lb'On 1IltO till' yolk m ixture
ill StCp -I . Ix·fort.' foldmg 111 till' \duppt'd e!;S
",lUll'S.
CHEESE SOUFFLE WITH SPINACH
Stir '; OUI1Cl'S chopped frozen spm:lch, 1113\\'<"d
and ~quet'zed dr)" and Y.r It'aSpoon c hopped fR'Sh
thytl1l' mlO Ihe yolk m ixture 111 St<'p 4. before
foldll1g 1t1 th e wlu pPl'd egg w hiles.
5e...t J(ih:f/U, gir: SOUFF L ~ SAVOIR,FA IRE
Soufll' s have III reputation fo r being temperamental
and difficult t o prepare. so we opted to deve lo p
a user-friendly ve rSion. Most souff1 l!s tend t o be
fragile because they contain more whit es than yol ks.
To stab ilize the sou ffle. we used an equal amount o f
whiles and yol ks.

FOLDI N G BEATE N EGG WHITE S INTO

A SOU FF L ~ B ASE

QUICHE LORRAINE
SER VES 6 10 8
PR EP TIM E : 10 m,nutes plus lime 10 ffilIIke and
PlIrtlally bake the Pie shell
TOT... L TIME : 2 hours 20 monutes (,ncludes
40 m,nutes bakll'\9 (,me)

o..'i'lfIrs( ,I I/llrlll I"I' ~II(II is min",Jilr ,//I (1~'ld)' (00/.:(.1

.lilllII,~. p"'llf'r ,imiu.'.! is k()' II/'/('. f){I rlOI $11/Willll,'
1<111'(,11 liT skim lUi/k ,(." rl/l' will'//.' milk III ,IIis rCelPt',
I. WOtk,ng ... lth a quarter of lhe ...I'IIp()ftd egg ... hlt .... at a
l.me. gently told therJI ,nlo the yolk moxture USing a IMge (9-1nc h) pIe shell , partially baked and still
.ubbe. SPlitula warm (page 568)
4 ounce. bacon (4 SliCes), chopped
1 smail on ion, chopped medium
S large eggl
cup whol e milk
cup heayY cream
1 teaspoon m inced fresh thyme
Y.r t e aspoo n pepper
Yo teaspoon salt
4 ounce, Gruyere c hees e. shredd ed (1 cup)

1. After n 'movLtlg thl· I'lrllally bl ked pIC slldl

~ CoroHnue to rold lhe egg whites into the baUef, a q ....n e' fmlll thl' own. fr)· Ihe Iucoll 1II :t IO-1IIeh sk illet
at a tome. unlll juSt a r_ "~ks of wn,le 'em&ln v'SIOIe over ll1<'dhull hl'~1 utm l crisp. Jbout 8 IIIltlut<'S.

THE "MERICA' S TEST KITCHEN F"MILY COOKBOOK

2. TrJll,fer Ih . .· blCOIl 10 a pap""r-towel-linecl
pbu.' .lIld pour 011' all bill 2 teaspoons of the
flt kft III til(' ~k IJte(. Add th(' onion. relUrIl !O
medium hell. and cook IImil lightly browned.
,.boUl 5 rmI1lJtl'S. Toss the OIuon \\'Ilh th . ., CTiSP
b~con lud ~ I :mrlc. Wlilsk together rhe eID,os.
nlllk, cream. Ihyme. pcpper. and Slit.

3. AdJu~t :m O\'CII rock 10 Ihe nuddl ...· posmon ;lnd

n,,.Juce die o\'en tCInper.lUlI'I.' 10 35(} dl"grecs (the
I'll' shl'll IS b,lked :II 375 d"'''grl~'S). Spnnkk the
dll'l'<o( and thell tht· b:acon mixture l'\'enly m'l'r
bottolll of the warm pIC ~hell, I'wce the pIC shell
III the O\'CII :and. followlll~ the phmo. ca rl·lidly
pour the ('gg IllIX!U1X' imo the shell UIIU[ it reJc h ~
:Ibout Y, IIIch frum Ih . ., top of the cruM (dcpt.'nd-
lilt: on the depth ofyollr piC shell. )'011 lilly have
wnw lctiovcr egg mixture). Ihh· I1lI1il the top of
th . .· qUiche is bghtly bmwm'd an d a knife imened
lbolll I mdl from rill' l·dge (Ol1K><; OUI clean. 40
to 50 I1lIllUIl'S (t he Cl'IIter should b..' set, but soft
Ilkc !,\l'bun). Tr:m,fer the quichc to a baking rack
10 cool. Servc warm or 3t room temp . .'rature.
A .hol 01 sherry brings OIIt th. bUI In cr<lbmll<1l pu'e","

VARIATIONS
LEEK AND GOAT CHEESE QUICHE
F,lT Ilu's rt(II"', pllrr/r"s( ,I lOX .Ij,'l.t><ll (/I«S(" /101 Iltf
1'rt""l(k'~I!f'/ mllubi('tln/TIfry. u1dtfl has "" IlIIplflUam
dlll/ky rr.\''''".
Subslllutc cup crumblcd gOlt ciu:l'se
for till' Gruyere and 2 111I.'dlll1n leeks (whitt'
~lId light green Plrts only. chopped Il1Cdnlln,
~utced HI 1 ubld poons butter unnl 'iOft. :about
(, mmutl's) for the b~con and Ol11on III ~Iep I,
POURING QUI C HE BATTER INTO THE PIE SHELL
CRABMEAT QUICHE
1H.- prifrr jmu"" lump (7'.'/"'1(',11, "II/Illt/gil pMtruri;;:e,1
tmblllt'ul 11111 ,,1$0 II~rk (S« p".'I,l' 21'('., 1111'"' IIIj>rm,r-
lio" <11, fwbml'llIJ .
Omit tlt(" Gruycr.:-. bJcon, Jnd muon ,md
reducc tll.:- amoum of null.. and tWJv), cn' JIIl
CJch 10 V. cup. Stir J IJhll'~poon~ dry ~hl' rry
Illto the wl1l5ked egg tmxtuf\.' and ~pril1kl ..., 8
ounces cooh'd cr.tbllleat (about I cup),I'lckt'd
over for shell~ and I tCJspoon mmced fn'~h
chives over the warm pIC ~ h ell befort' addlllg
the egg IIl1 xtllre III Step 2,

[h..l t J(ilcfw, [lip: PERFECTING QUICHE

To.voId messy ov.n spills, we found It best 10 lililhe
partially bakld pie IIheII right in lhe oYWI. Add lhe baI-
l .. only unlit II ruches about ~ Inch ItOM the lOP ollhe
crust (~,ng Of> the depth of your poe Shell you may
...... som.leftO'M'ef e99 .... ~Iu ..), ThIS lechnoQU. <lllows lhe
e99' 10 puN In I..... ov"" WIthout nSlng above the PM" ...... I
After baking douns of quiche s, we reallud the
secret to II crisp-crusted quiche with a tender, evenly
cooked custard was twofOld. Flrst,lt was Important to
partially bake the pie shell; otherwise there was little
chllnce that the crust would brown In the time It took
the custard to cook. Second, the custard musl be
added to the pie shell while It Is stili warm so thai II
will begin to cook right away, Otherwise, the custard
will leach Into the cru$t and make It sogg y. Mlike sure
to pull Ike quiche out 01 the oven belore the center
Is entirely 58t, liS Ihe r8$ldu,,1 heat In the quiche will
carry over "nd Ilnlsh coolllll9 the custard.

EIIIII .nd B • •• kl.U

CREPES .1 p.lp<.·r-wwl'l-lim·d rJ.lIe ~nd let cool (you call
MAKES abour 20 a'lnch) (,6~S ~tl( k (rep~'S o n lOp of .... .lch Olha). R t·re.lI \\nh
PRE P TIM E: 5 m,nutes illl' rcm:mnnj.! crepe b.1tll'r. brLl~hU1H till" PJIl II uh
TO TAL TI ME : 30 minutes plus 2 !\ours resting lime for bUller JS l1 .... l·d~·d ;lftt'r cookmg M'I't:r:11 cn:p<.'S.
the batter
To Mix Cr epe B atter by Hand
FtIr i'lrxrf rr.:/lrs..{../I,)II' Iht' S.IIIIt' filokjll.~ 1"(1(('.$ UJII~I! SIft Ihe 110m llld SolI! IOge d wT III a rned1LLm bowl.
II 10-111(11 skllln mul a Ji.1I 14 lUI' i!f b,l/frf. IJmt'/ [n J ~'paratl' bowl. II lusk lO~elhe r the nlLlJ.,..I·~"'.
U\lr,y if Iht' first 111\' ,J( Ilm-, mlX's (IIl'lI 'f prr/ca: it \\';ller. l nd meh ... d bUlin, then gr.JlluaUy 1111ISJ.,.
l,dlN ".(.'/1 Id .\OJ'f ,he /m/l If r/u' 1,,11/ J"SI 'wi". II1tO till' flour. l>:ts~ the baiter thmu~h J tlne-
mesb St nllll'r or ~ il·l·l·.
cup whole m ilk
cup ~1I ·putpos. flout To Make A h ea d
2 lar". ' ''!ilS C rept·s CJIl bl' double-I\'r:l ll ped III IlI.1SUC wrll'
6 tables poons W"Ie, 3nd rl'frL)!l'ratl'd for up to J {bys or fmuLl for up
3 ta brespoo ns unsalte d butter, melted , 10 2 months. To (k-fro~l. tlull' Ihl' cr':·p.'~ III Ih ...
plu s n tra for the pan rcfrig~'rator for a d.l), bl'fol'l.· filltng llld rolling.
y, tea spoon 1111/

1. I31l' nd all Ordl(' mgr<'dll'IlIS loger hl" 111 ,I [orn[

proc.. ~sor or blclld ..T tlmil smoolh. nbout -I sec- Egg Substitutions
onds.TrJn<rc, 10 J covered com:U!lcr and rcfrig-
l'l':Ill' Ih .... bJu.:r fo r ::! hOlH~ or lip to 2 days. Eggs are widely available In fou r sizes,
but he r e In t he te st ki t chen, we develop
2. Gelldy ~m dll' batl~r 10 comblllt" If II .Ippcars and test all of our recipes usi ng on l y lar g e
separ.m·d. Ht.'JI an H-liKh non~tlck skillel (or eggs. If you do not have large eggs on
crt-IX-' pan) owr IIlcduLJIl heat for about 3 lIIill- hand. substitution s are possi ble. See Ihe
tltl'S. Bnl\h the pan bouom and <id~-s wry liglul), Cha r t (below) fo r help In mak ing ;sccurete
wllh bUller (il should sl1..lI~· when It hits the pau). c"'cu'a t 'on s. For half of an e'il'il. whisk the
Wlwll the butter StopS sl12img. remO\~ the pan yolk ;lind wh ite together and t he n d ivide
frolll the he.n. nit the pJn shghd)" and. follow1I1£ In h"lI.
tilt' pholos. pour 2Y, ublc<;poom o f the batl~'r
(you CllI fill J Y. cup m('lSUfln~ rUI' l Imle pasl LA R GE JU MB O EXT R A ' LA R GE M EDI U M

,
,,
the halfwJ.Y 11Ilrk) IrltO the pln. As the bllt~'r i~
poured. roll te tht" pan to SWIrl the batter t'\"l'nl),
, HI ,
OI"Cr th.· face of til ... pan Ix·fon· Tt'tllrmng It to
, ,Yo ,y,
the heat. Cook 11l1ulthe tirst SIde IS SpOtty golden
, , , y,
311
,
,,
4 ).1,
browl1.30 to (.,(1 seconds. Followmg thl' photo. use
,
.l thul spatula 10 flip the crepe and COLltlllUe to
cook \ll1l1 l lhe ~ecolld ~ide IS spotty ~,.old .... n brown, 6 5
6
,
about J() <I'conds lon!-!er. Transfcr till' crepe to

COO K I N G CR~ P ES

,. Remove the pan from 'he hut..-.:l. pan (by fOlallng )'OU<
2 . SWIrl the J . Cook unlll 1M ertpe IS SI)Olty golden
tlhong ,"" pan s"gnlly. POll' 2)oi table· Wftst)\tAul" Ihln laye. of ba!!", two. mown. 30 10 60 seconds Loose<! it
woons of batte< aYe< lhe pan Coaled lhe ""lfe su"ace 01 the pan. "round IM.-cI'iIH USIng" thin spatula.
g."S() II gently WIth your f"'99""I)$. end
fl,p the crtpe QIfe'

T HE A MER ICA' S TEST KI T CHEN " A M l l V C OOK8 00 K

LEMON-RICOTTA CREPES
WITH STRAWBERRY fJftt. fJtAlt Jlitc&,,'. !fCUUl-'IiU
C REPE FILLINGS
TOPPING Cn-!X'S can be l \"Chidt, for a.ny number of
", ..... KES about 20 C.~pe5 filllllg5. $;I\'ory or swt't·t. UCClUSC our recl!X'
PREP TIME : 10 mmules plus t,me 10 mllke the crepes l1uh'S about 20 cn:pt.'S, pbn 011 lI~mg about 2
TOT ..... ~ TIME : 4S mInutes to 3 cups offillmg for;l whole balch. r'Or SWt'{·t
fi llings. rou Cln add :I dollop of whipped <.'real11
."'·only (l1l)'/n's/' IWrrlFJ (,m /Jr Sllbs lll u lrd.(.lr Illf Slr/UI'- or a dusling of confectioners' suga r.
I,,'f,;rs III tlrl' roppmg Sl'm' /lU'Sf (1(1 / 1(5.(cJ T brmu/t .Of

.f,,, ,/ I(~III ,/(ssm. • To<os ~ hced millS or bcrrit"S wilh suga r and leI
S1I fo r 5 IIlmUles. Spoon the fTlIII Onto tht'
1 quart st rawberries, hull ed lind sliced thi n (t'nler of a crq,c and roll \lno a bhlll~ shape
}oS cup p lus 2 "blesp oons sugar before spoomng any jUice O\'Cr tht' nt·pl:.
tablespOOn Grand Ma,ol" (optional) uYl,'"r thmly sliced ddi meats and chet'S\....
US-ou net) con l aln • ••le otta chee,e O\~T t ill:
crepe. Mak~ l rouladl' by rolling the
(aboU I 2 c ups) en-pc ughtly. tht'n slicmg uno I-lIIeh rounds
la rge '!jig :Ind st'cming each round with a toothpid:.
2 U,b lespoons f, ISh lemon lul<;,
Yo teasp oon n it Combine ~\lt':'t-d veget.lbk-s wllh fn... h herbs.
reci pe C,' p es (pa". 230) such as mushrooms wi th thyme. ZUCcllllll
wllh b;lsil, o r aspangLlS wnh mint. LI)'Cr the
1. Mash lutf of the SlrJwbl'rrll'S 10 a rough pulp CI"t.1>c with shct'S or t-arthy Une ch~"SC Jnd
wull 2 IlhbpQons of Ihe sugar ,IllO dR' Gr.:lI1d dl(, snU -warm vegeLlblt... before foldm~ 1I1to
MJrl1lCT (if using). then b't'ntl )' sur in the n'lIlJ.lIlillg J half-moon shapt:'.

Str.JwbcrrH."S. C()\\.'r ;md 1'\'!Tlgl'r:nl' until m 'L'(kd.
2 . M C';\llwhlk 3(~U<1 ;111 own rJck to thl'
I1 l1ddk· posmon and heal tile OWll 10 475 degR'l"S.
Sur till' ricotl;). th~ 1'l:rt1:1111111),: ~l1).::1r. th~ l'~,
IC1110n Juin'. and '1.111 tDgetht' r until smooth.
~pr.l}' :l rtr1ll1wd b;lklll),: ~hel·t Wll h \'q';l'nbl~ ot l
'pray. Workillg with one C~ Pl' :11 :I 1ll1U.:. ~poon 2
1:Ibll"lpoom of th~' riCOln mi XIIlT"t: omu till' C..cPI.".
fold a, d~"Ilred (SCl' till' phOlO<;). Jncl place on thl'
haklng sheet. Dnn' :./.11 till' c"':Opt.... ;10.." rolk-d. cO\"!."r
hghdr with fOil :./.ud bah' unll] heJ ted through. 1(I
to 15 mlnUll·~. Spoon thl' ~tr.r\\ berr,), topplllg O\-cr
tlu' cr.:pc.... Ix' fon' I...."r \'lng.
• Top tlw ai-pc wilh classIC dt'SSl'T! filJlIlg5 such
:15 sofienl-d Vanilla Jet' ere,lIn (pab...· fll I)) and
upJ.>I.'r- Chocoillc S.ll1ee (pab"t: (,53). ~aut':t'(l appie-s
and warm Car.lrncl Sa uce (pa~l' 65 \). or
lOa~ted mar.;htll~now~ and chocohtt' dil l)';,
Crumble soft dll·L'St.'S :llld fnosh herbs. such as
UOllrsin alld millet-d thytlle, gO:lI dl('l~' and
rhIVt"S.or fl"t.'Sh tllo:uarella ,lIId torn baSIl. O\'Cr
till' crepe Ix·fon· roldmg 11110 3 blllltz 'hape.
Spread Ihe crepe with a dlln I.I)"er of sofi-
ened rn.\llll ch('(.'SC. Top wnh a dollop of
pn."'Sl·rv\"S alld fold illlo a h;rlf-moon ~hJ)1':'

FILLING AND FOLDING CR~PES

A. fo mak.. a bhntz WI><'. Sp,H(j tl\e
r,lhng in II I,ne across the c'Opt.IoSI off
C8111er. and fold the .ldes OW, tl">e /illil\g
foghlly ,011 tl">e boltom of the c . tpe OYer
the lill'ng and conI ,......, to roll
s. fo make a MII·moon sMI)f. spr.ad C. fo make a t"angle shape. s,mply fold
the fill"'l1 0... ... hllU of the Cll!Pt, the Ml f·moon shape In ""''' aoa'"
then lold tl">e , .. ma,n,ng hllU OVlr
the trillng
 3 , Hea l a 12~lIIch nonsnck \kilk't O\'-'r Im."<irurll
heJt tor 3 10 5 mlllln ..... Bmsh the p3U bottom w\lh
I tl'aspoon OIL Usm~ \4 cup ofbau.;r per pan("J.k.'.
add thl' b.ltler 10 till" ~kinl'l (only 2 or 3 pancJh~
wdl fit at a ume) and cook Imril bib..:' bubWL'" bclo:m
10 "PI>C;Ir, about 2 I11mul..... Alp thl' pancah... and J
cook until !:;olden bnm rl o n the second Ird.'. aboul
I y. rmnUll'" longer. Spft'ad the p;mcah-s out o,,-,r
til<' win: tad. on Ih., hakmg Sheel (ell,), ~hou ldn 'I
o"-'rbp) and hold III til<' warm o"-'n. R<.-peat wldl
dll' n'm:u ning b.Ltt.'r. bruslung the ski llet wuh orl as
nl'cd,'d bcl\"-'.'Il batch.""

To Make Ahead
If rOll have Jny Icfim't'T pancakti, kl them cool
to room temper:llun:. then wrap them 111 pbsuc
wrap and frcl'll'.Tlu:y Will ke,'p for up 10 J wed.
while sull mainrammg the m:!.foTlI), of their J
o rigin:rl {[,{\'Or and teXtllTe, D,'frosl in the re fflg~
er.ltoT fOT 2-1 hou~, then heat III a 3511~dl'gTl'e
O\'en until warm, about 5 IlIIIlUI,'S.

V,f,RI,f,TIONS
BLUEBERRY PANCAKES
Whl'lI fresh blueberrit'S are 110t 111 \cason, UI(
frozen bluelx'rrlc\-rhcy will work jU5t fine, '10
PANCAKES rnak., lure that frozel1 bcrn<..'S do nOt bln'd, n l1 ~c
them III a ~tralller umrl the WJlt'T Tlins cleaT. Ihcn
MAK ES "bout 16 (4· inch ) pancakes
spread them 011 a PJPc r~ lOwcl ~ llIled pla tt' to dry.
STAAT TO FINISH : 30 m.nutes rz:m Arh:r ~ddlllg Ihe bJl(t'r to Ihe skillet III St<'P 3.
if )~m dr' !WI Ihlr~' /wllt'rmilk .m /r,HIII. lI'/risL' I Millt'· spTinkll' 1 fab! c~poon blueberries over e,lch PJ rl ~
>Plli'Il) fn:liI leul()l1 jll i(,. will, 2 lUpS mil},: ill II Im'diulH cakt'. You will lIeed 1 (; UP blueb('n'le~ for Oil,'
b,lI/,J mill utl/sid,'j"r a fi111 mi/lUirs Ii) l/lickell. recipe of U1udlerry P.111(;a k...'S.

2 cups all-purpose flOur WHOLE-WHEAT PANCAKES

1 t.blupoons sugar R<'plac(' I cup of the Jll~pUrposl' flour wtlh 1
1 t • .,poons baking powder cup whole-wheal flour.
~ teaspoon baking soda
)iii teaspoon salt GRAHAM CAKES
1 large egg CM/"""-C'I'<I(kf7' mlllibs (0111 Ix< mali/" t'mll)' by l'nJ{r$$-
3 lablespoons "nsalted butle', melted illg 5 ("m(fS X'd/mill m ilkers (9 rr,/rkl'l_) Id <I fi,rl'
2 CUPI buttermilk (s •• not. above) mlllll, ill ./ fi ....II I"<J({"ISllr.
, to 2 teupoons vegetllbl. all Rep13 ce 1 cu p of till' all~ purpo~c flour wllh 1
c up gr;rham cr;l( ker (Tll mbs Illlxed with 2: lablc~
1. AdJlI~1 ;111 0\,.,11 rack [Q the t1l1ddlc pomion and SpoollS finc~!-:rollrld co rmllea! (sl:e page 15,}).
hcal the oven to 200 dq;rc,-"S, ScI ~ Win: cooling
rJck over a bakmg shct" and SCI aSide.

2. Wln~k togctht'r thc flour, su~,.:ar.

baking pow-
dl'r, bakmg sod;!, :l.lId salt :a brgc bowl. In a
In
q'pafJIl" bowl. wh isk logether the egg, melted
bliller. ~lId then Ih~· buftcrmilk, Makt- a well m
til(' cente r of Ihe dry ill1!red il'n~, pour the but~
terrml); Illrxnm:: mlo the wdl. and whisk ve ry
gemly until the buttermilk rrrt ,~t\lre r~ JIISI i r r cor~
p{)r..l!ed (a few lumps ~1rould r('rtl~rr1), Ue e rn' ful
nOI 10 O\'errmx rhe bauer.
g",l JUte/II:tt fjjp : LESS MIXING IS KEY
To keep Ihe p" nt"ku lIS light and lIuffy "5 possi ble,
the key 1$ to mb Ihe balte, mInimally. Stop stirring
Ihe batter wh en there .lITe stili stre/lks of lIour
visible, Ove rml x lng the batter develops the IiIlute n.
the strands o f protein that make bread appetizIngly
chewy. but tu,n ~neakes tough.

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

CORNMEAL PANCAKES brown <;u~r, Jlld CllmJmOIl Jnd cook ullul thl'
Repbn' I {"up of the all.purpOSt, flour wlIh I Yi apl'lc.-<; are b'Oldt>1I brown. ~bout 10 I1IlIIlIIt" . Off
n,JX fine~grotllld {"ornmeal (~l'C p lj;l' 15Y) aud Iht> IIt~al, 'Iir 111 tht' kmOIl JUlCl'.
wlmk It. teaspoon \~u nlla extr~ct mfO thc but-
Il'Tlmlk mixture III 'H'p 2, 3, FOI1O\\lU1~ thc phOIO~, (llIIfkl) pour Ihe bat-
Il'r arouml the cd~l' of till' sbllcl, then O\'Cr tll\'
,lpp!t-<;. Pbre thc ddllct in till' own J lld IIl1Il1l'(h -
aldy I'l'd ucc the ovcn tl'1ll]J\'r;J.IU TC 10 425 dl'gT"Cl~.
GERMAN APPLE PA NCA K E lilkc UI1I1I till' pallc~h' has 05l.'n ~bo\'C th\, \'dg."
of the ,klllci :l11d is brown, about IS "'1I1U1"'.
SERVES 4
LOO"l'n thl.' pancah' l'd gl."> from till' hot ,k,lIl'l
PREP TIME ; 20 m,nutes TOTAL TIME ; 50 mmutes
wlIh l <;palula and l11VCrI , he p,Ulcakt> onto ,I l.t~I.'
'/1,1' "1'1'/1'5 1/"" )~'" lIUlIIU' (,III ,~rr'lIl)' <Jfful 11,(, 'pm,', plal.' or M'T\'mg pbtter, Dun wllh cOllfl.'CIIOlll'!",;·
'" ,Ius reflP'". If )'tI1i flrf:(rr I,m "flpll's. ".1' Gr,III11)' <;ug;lr, and cut mlo \\'I.·df.,'\.."'S before 5('r\·l11~.
.)IIIIIhs: !{ pw wc:.frr SIi_'I'I '1111'S. IISI' iJr"l'bllfll.<. Ii i'
r('(,mllllfllll sl'n'i,t~ II,is III",. ,,,II/.,,k!' 1I\lml II, '" (()(Jill
PREPARING A GERMAN APPLE PANCAKE
Il'IIll'l'r,l/lIrl' ,,;,!r Cl"!{rrl",,,rrs' lI~c,rr ,md "',11'11' sYnip
<II Cmmlrl Stlllrl' (pl/.Cr 65/),

y.cup aU-purpose Iiour

1 tablespoon !lrlmulated lugar
11 te aspoon salt
2 large eggs
Yo cup half·and·hall
1 teaspoon vanilla eaUilct
2 tablespoons unsalted butter
1\1. pounds apples (3 to " large apples) ,
peeled, cored, quartered , and sliced
)oS Inch thick I. Pour the batte, llround the edge of the pan, then 0\Ie<
Yo cup pachd light o r dark brown sugar lhe IIPQles PIKe the skillet In the oven lind bilk. lor
about 18 minUles
Yo teaspoon cinnamon
teaspoon Iresh lemon Juice
Confectioners' sugar for dU l ling

1, AI~Uq an 0\,'11 rack 10 th~' uJlpl'r-nudllk po$lUOIl

,md heal till" O\\'n fO 5011 (ll'gT"Cl-<;. Whl,k together
till' nour, gTallUlall'{l ~u!-?r. alKI Qlt III a bl}.'l' bowl.
III anothcr bowl. \\ hisk 10000"l'tlll'r Ihl' l~,IJ;lII:'and­
half, ;md \";milb, \Vhis].. the wet mgn.'<lI.'1l1S 11110 Ihe
dry Ing;TCChl'llt:o; until 110 IUl11ps T"C1l1~m,

2, M.'llthe bUller III ItI- lilCh m'c ll]Jroofl1ol1\tick

,]"lIlel O\'n nwdilllll-ll1"h he,lt. Add tht, ~ppk<;. 2, LOOlII-n the ";lIe. of the panooke W,lh II he~lprool
rubber SP~lu!a

:J~ t :Kitelwi !iip: PANCAKE POINTER S

It Is the type of dairy p roduct used that makes

the di fference between a run -of- the-mill German
ilpple panca ke and a great· flavored one. After
testing everyth ing 'rom skim milk to heavy cream,
we di scove red thai hlltl-lInd,half lent jus t the right
richness wi thou t masking thellllvOr 01 the apples or
the eggs. Because a relallvely ho t oven Is essential
In order to get the pancllke to puff up properly,
allow the oven to preheat lor lit feast 15 minutes
belore bilking th e Pilncake, J , C.. ref",IIV 'nvert the pancake onto II large PI/lte 01'
serv'ng 011111"

Eggs I nd B.e il k'illt

 BUTTERMILK WAFFLES jy, Illmutl'S. Repc.'Jt wlIh the n'lIIallllng b.II!!.'r.
MAKU 6 10 8 waffles (dependong on the size of the serving till' \\~Irnl"" Illllll Nliatd y or holdmg tht'm
w/lfll4! 1'00 u5ed) 11\ a 2()O-d~'gree 0\'1.'11 (~'e the not<' abow) Ill1td

$ TAlIl TO FINISH , 25 mmutes IZlD all an.' cooked.

"I~' Mllpill,'o! lire 111!Oh's wilh jm;/, fnlll (J' r(r (Te,lm. As
)'dll m"h' Ilrl' 1I1!{f/rs. p/,/(r fiwm "II" 1I'l ff '<Irk Sfll"'"
,/ b,rkm,1( 51111'/, (()ItCr "Iflll will, II kilr""" I("I~·I. mid
pflm' IIrl' ho1kill.~ sil/'t'l ill II 200-d,~rrt· l'I'fIJ. J17H'1I lire
.liuil/lll!IJ1c is ill 1/11' illm. "IIImY' lIu' 'ul/1,ft" {II/Ill!' ,111-
1II!Ilin w (risp filr" fl'l/l IlUtrllIl'S.
VARIAnON
HONEY-BRAN WAFFLES
Itt'pla n' 11 cup of till' fluur with Y. Clip wh~:tt
bran 3nd wlud; Yo cup hon~y (o r 111.lple syrup)
11110 the bu!te n mlk II1IXIlln.' III St~p 2.

2 (UPS aU-purpOse flour TestIng : American-Style Waffle Irons

2 leblupoonl fine-ground cornme.1 \Vafilc liOns (o mt' III [WO distinct slyll'S: madl-
( ... page 159) (optional) tiol131 AlI1l'nC;ln, wluch product'S relatively dun
t . .spoon '''It Warnl'" WIth ~hallow poch·ls. and Ud~IJn. Wllidl
J.S teaspoon baking soda produce~ thlch'l' WJrnl'S wilh dc~pl'r poch,ts.
2 I,nga 8glls, separated lICC:IlISl' they are more widely a\'ailabll' ([hough
" tabl es poon s (y. stick) unsal tfl:l butter, lIdgb n irons 31'1,' ll1aklllg inro:lds). we d~cided to
m elted tl'~t Aml'ric:II1 -<; ry le w,lllle irons.
I V. cups buttermilk ($.e page 491) Wlur ~holild YOII look for wllt~n sho pplllg
Pinch cream of tart'" for :1 warne m)ll? 0111 of Ih~ ~Ight modds \\'C
tl'q~d, our (;Ivonll' Irons \\'n~ thoS<.' thaI pro-
1. Heat Ih~' wafilc troll Kcordmg to the manu- duced brgc, square warnes wilh e\'en browl1ln~
faClUrcr$ U1StruCl!ons. and a 101 of hft. A lemperarure--col1trol gaUgl' 011
the Iron hdpcli \0 hrtlar.ultce Ihese rl'Sults: dw
2. Ml';tI1\\ lule. whi5k logt'thcr the flour. cornmeal 11'0115 we tcsll,d \\uhom \'ariJblc h e;lI1ng tClIIl<-d
(If U~1\Ig). SJlt, and baking soda III a bib'\'" bowl. In to produce medIocre wallll'S. The Villa Ware
a s<:par:l\e bowl, willsk IOgetlwr dw egg yolks, blLt- U n o S€'ries C la ssic WaOle r 4-Squa rc, bot-
t~T, ,lI1d the n the bUII~'rnlilk. U~'at the ~'gg whltl'S 10m (SI)').')<)). produced the b{'St rt"SliItS of th~'
and creaill of tartar with :111 dl'(trlC miXl'r on grollI', but :11 S')O. 11 should. T he best II:llue 3w3rd
medium-high ,peed lInnl stiff peaks forlll. about \\'e1ll 10 the mack & Decker Gri ll aud Warne
2 Ulmutl.... M ake :\ well III the ce nter of the dry Baku, top (55!)). whIch ,1150 Yll'ldl'd grl"lt
IIIgn.'dielib. pour tIl{' buttermilk lII ixture 11110 th~' waffit's. but cmt :lllIlo,t $40 1t'SS.
wdl. alld whisk \'\.'1')' b'l::ntiy umil the buttermilk
IIllxture IS JUSt II1corpor.lted (a fl'W lumjX ~hou ld
rell1alll). Tow:m.l thl' end of I11IXIIIg, fold Ihe
\\lllppcd egg willtcs 11110 the batter.

3. 1'0110\\,111& Ih <.' manufacrurer's ill'lructlOlIS.

'iprcad the appropriate JIllOul\( of bane I' 01110 the
warne Iron and coo k until golden brown , aboul

!j~l ::KikItCII !jip: TAKE YOUR LUMPS

The secret to great waffles 15 a thick. lu mpy batter.
Be careful not to overm!x the batter-you will only
c reale leaden waffles. A little cOfnmea' gives the
waffles a nice crunch. bot this addition Is optional.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

OVERNIGHT Y EASTED
WAFFLES
MAKES 6 to 8 waffles ( deoend,og on the Sile of the
wallie "on used)
P RE P T IM E; 10 m' ...... tes
TOT ... 1. TI M!.: 40 mmutes plu~ 12 hours ch,llong time
'1711' yr.1SI III //,isrff'IIIf' feuds ,/ ("'UI'/(.\:, /,m.~' Jim",
,md ,m 1m)' )'('/ (risp U',\ 'Wrf' 'jl ,/II' uulflcs. As )'I'I!
I/I,ikr IIU' 1I~!lJ1I"S. 1"'ICt' tllI'm ,11/ " II'" ral'k srI or ...,
II IMkm.1f s/rrN, ("''f"r Ilrrm 1/;11, " bId,". /(111'('/. aud
1'/,1((' JI'I' bllk",-,~ shrff 111 /1 200-l/rxm" 01 ...". 111,171 Ilrr
filldl"t!ff/r is ill rhl' Inlll. l'I'mOl~' ,/,.. /(Iurl w al/"II'
11.1' m!ff/rs /,1 (risp JIl'" jl'lIIl1ulllurs. !JI., IIf1t wbsri/lil/'
/"":(.U "f sldm milk III ,Iris rcn'T)l!.
1% c ups whol. milk
8 ta b les poons (1 stic k) u nsll ited b ulte r,
c ui In l o 8 p leceli
2 (UPI IIII -pu rp ose flour
1 t, b lesp oo n s uga r
l )li te aspoonsln slan l yent (not dry
. ctlve ye.st)
teu poon I II It
2 I• •" • • " ,,1, light ly be.Ie"
teaspoon \/II"ill", , )( I'lIet
1, H .... ~t till' IllIlk :md bun .... r m sm~ll
'\.'Iucepan
owr m~'dlllm -low h(,31 until Ihe bunt'r I§ md ll'd,
aoout .. mmUIC'S, Ihen leI cool ofT Iht, he31 until
JUst ~hghtly warm. WhIsk togeth .... r Ihe flour, Sll~r,
re:m, :md ult m :I brg~' bowl. then gr.Jduaily whi~k
mIlle w<lrm nulk until smoolh. Whl§k in the <.--ggs
and \';lIl1lla until fu lly mcorpor.J!ed. Senp<-' down
Ih .... \1(il'S of till' bowl. cover wnh plaslic Wr.Jp. :lnd
n.'fnger.Jw for at 1. .,.1" 12 and lip 10 24 hOIlTS.
2. t-kat dw watlle 11'011 accortimg to the mallu-
fJCIUTl,.'r·' ms!ructlons.Whl·n tIll' w:at1l~· Iron is hot.
n·movl.· dl .... bau('r from th(' .cfngeT:nor (the b.1Ut·r
WIll b..· fo:nny and do ubled in 'iZl') and whisk to
n.·com bll1t' .lIId delh lt,. Sprt'ad the a ppropri~I~'
,1111011111 of bau er 011\0 tIl<' \\~Imt, iron ~nd cook
IlII til goldl'1I brow!l. ~bolll 3\1. IlUtlUll'S. R eJX·JI
With the rellL~III\1lg balter, ~t'rvillg thl' wam<."i
IIIlmnh.lldy o r hol<lllll,: th .... m III a 200-d .... sn' ....
o\'ell (\C . . the 1I0tl' aoow) ulIlIl all an' cooked .
5£Jt :KitcACtl gip: WO R T H TH E W A IT
The blllIer must be mllde 12 to 24 hours In advance
In o.der lor the yeast to effeetively leaven the
ba n e r. It may sound Uke a long time to wait for
waffles. but II actually simplifies things: The ballet
un be made tight before bedtime lind will be ready
first thing In the morning.
FRENCH TOAST
S ER VES 4
PREP TII'I E: S minutes TOTAL TII'IE : 4S minutes
.\I,IIIY 1)'110 .~r brt'lld (.111 $ubS/llrluJ for u4mt" smu/.
111(/1 brt.IIJ, illr/wlillg nrnwII",II-',/;SIII bTfail 01111 (Iw/·
II/II . 'l1/f tl'lrJ1l' (,11\ M I/(JIIltlt"fI <11,,/ l/if cookm.ll (<\11 I>f'
sJ1I'd "I' by I'rrr",nu.fi! /Hl/drN simu/I<lIU"IIS/)' \/I /11\1
skrlff/S (It by IISUI.1I all tirflrr( ,{!ridtllt' {{Llr /110ft" nif.".
/11011011, str MI!l" 236J.
8 slices h igh-q uality while H ndw lch brea d
6 tabl.spOons (% stle k) unsa lted butt.r
cup m ilk
large . gg
2 tables poon1 J ug a r
2 tea1 poo n1 v. nllla e .. h aet
% tea l pOon e lnnamon
)4 te a l pOon •• 11
y. cu p a li -pU rpo se 'lour
1. AdJLlst an oven rack to the middle pO'llLon an d
heal Ihe OVCII to 2(M) de~r.... e~. Arrange the bread
on a wire rark \l'1 o\"er a baklll!; ,heet and IMkl'
IIntll ,lightly dry. about 15 mmUle~ .
2. Whilt' the hread is 111 th .... Ovell, JIll'll 2 t.lblc-
5pOO11S of the bUllt'f and \\ lusk It tOb'eth .... r \\ ah
the IllLlk, egg, ~ugar. \-.Il11l1a. cinnamon. and salt III
~ medIUm 00\\1. Slowly whl,k 111 the flour unul
smooth. Pour till' bJlter IIlto J Llrgt' ,Iullo-.\ dish.
Tasting: The H a p le Syru p St ory
I'nxluccd III the .... arly 'pflllg. mo~t famomly III
pockct'> of Nl'\\ Engbnd and Can<tda. maple
syrup IS Iht· ,<'dueed '~p of Ih~' sU~.Ir rnapll' rr.... t·.
T I1l' watery ~ap 1~ dralllcd fWIII Ibl' thawlIlg trecs
and theLl boded down to liS charaClt'n'II("~lIy
thick conSIStcncy. It takc:. about -In gallom of ~Ip
to yidd onc ~all()I1 of syrup, whIch ('xp b ur, lt~
stifT price IJg.
l\<b ple ~yr lL p I~ ~l"))lrJll'd by quaIL!), lllto
threc grad ......: A. B. and C . Grad.: A I' thl' pun"t
(arrd 111Lkk~l) ~)'rup from tht' ':3rlre~1 ~.Ip of tilt'
~ea~lI. D':PClldlL1g a ll color. II c:m be bbclrd
hght, medlllll1 ~lIIb(.'r. or dark amber. Gradl' U
IS ,Ii~htly dark .... r ~l1d pOSSl'\Sc~ a 111on.' aSSCTl\H'
tlavor. GTadt, C rlUp!l' 'yrLJp IS c har.rCll'rLzed by
a harsh. all11051 11l01~SSI.'S-hke fla\"Or and I' gener-
ally o nly availabll' for commcrcial liS ..... Although
Gr:tde A is Ihe mcxt wlddy avallabl.:. wc preft'r
the richer flJ\"Or of Grade U 'yrllp. willch WO I1
pr:tisc from our t.ISt~·N for Its subtle \'J.I1IJla and
rum O\'crtom'S aud liS potl'llI maple tla\"Or.
3. Tr.lJlsfer 2 pll'n"l of the bread from {hc oven
IIlto tlll' baner and ~o~k both sid ~"S. about 30
secollds per sid .... Meanwllll.... md t I llIore tabk~
Spoon of thc bun... r 111 J 12-lIlch nonStIck skillet
owr I11l·diul11 he.1t until bo:gllll1lng to brown,
5wirllllJ.; to ...oat th\:" pan. Remov(' thl' bread from
tht· b~(( ... r. allowmg l'XCCSS runer to dnp b.lck imo
till' dish. <lnd lay III th ... hot skillet. Cook unnl
goldl'n brown 0 11 both side<!. abom 2Y.. IlillllitCS
pc:r ~I(II,·. Transfer thl' French toast 10 Ihe wire
rack and h'Cp warm III the OWI1. Re pe<lt wnh the
rl'm;UlIIllg buner. bTl':I<I. an,i baltl·r.
5I!.Jl :Kitclwi 5ip: FLOUR ooes THE TRICK
All too often, French t~st Is .n soggy on the
outside &5 It 1$ on the Inside. To remedy this, we
elperlmented with a number of techniques. In
the end, we found that adding flour 10 the balter,
although a bit odd, was a highly succusful solution.
It lends a cr;spnus to the French toast that milk and
egg alone cannot provide.
STUFFED FRENCH TOAST
SUVES 4
PREP TIME : to mlnutei TOT"' L TIME : 50 minutes
'1111s 111"lrry bmlkJw ,.,If'S 11\·/1 11,,11 IIwpll' i ynlp or
111/11 JIISI " pill c.{ f/Ullrr m,d <I rill$lIll,1l '!{(t"!{«li,,rrrrs'
I),. /I,,, suhWlUlr 1"Il.f.1I Ilrsk,m milk /rrrr, '11lis
SII,1l,Ir.
IT(I{H' (.11/ hr rJ.)IIbk.i,
8 ouncu cream cheese
14 c up luga,
Yo leaspoon cInnamon
PinCh nutm,,,
8 sl1c .. high-quality white sandwich bread
4 tabl"poon. (JI, stick) unsalted butte,
cup whole milk
large egg
2 teaspoons vanilla extract
14 teaspoon sail
V. cup all-purpose 1I0ur
1. MlCnlW.IW (he <:Tl';1I1I dll'l'Sl' 1Il J brgl' 1)0\\1
on high power unnl JU~I ,olicned. 5 10 10 St.'c-
ond~. Slir 1Il 2 IJblc~poon< of the sugar. th ... CII1~
lumon. and 11ul/lieg unlll ~lIlooth. Wr.I» IIShll)'
:lI1d retrlgerJll' until cllllll'd. about 20 1I11llUll....
2. Mean\\ hlle, adjust In own nd.. 10 rl1l' mid.lll·
;lIId h\:":lt Iho!' l}\'~'n to 21M) degrcl"S,
»0'\111011
THE ... MERIC ... ·S TEST KITCHEN FAMllV COOKBOOK
Arnnge the bT"ad 011 ~ WII'l.' I'lll' k ~et ovcr a
bakin!,\ ~h<·1.'1 and bak... ul1l11 ~hgllll y dr)'. JboUI
15 1IlIlIUIL"l,
3. Spn';ul dw Sl'aSOllcd cream Chl'l'~l' t'v... nl y
o\'~.'r 4 Plt'Ct"S of Ihe bre;ld, Il';IVUlg l y.- lIlcll
bord('r:ll till' \:"dg<"S. Lightly pn'Ss the rcnulIllllj;
s1iCt"S or bn:ad OWT tht, lOp to Ill,lkl' 4 stunt)'
~lId\\'ich l"S.
4, Md t 2 ubk'Spoom of Ihe bunt'r ,md \\llISk
111000etlll'r with the milk. q)g. V"J l1Illa, o;alt. Jnd
the Tt'IIlJlIling 2 tablt'Spool1.~ sugar 111 a nll'dlUl1\
bowl. Slowly whisk III till' flour ul1l1l sillooth,
POUT Ih(' baHl'r UHO 1I brgL' 51l.1llow (!ish ,
5. Slid... 2 sandwiches 1I11u the batteT ,md soak
both sid<."S. ,Ibout I minute per Side, Ml':lllwhde,
mdt 1 mOTl! t,lblcspOOIl of the bUtll'T III a 12-
i11e h nonstICk <killel owr medium he;1I unlll
\X'glllilillg to browl\, swirling 10 coat Ih(' pan.
R eillow the hread tram the balll'r, allowing
exc ...ss b:ltll'T to dri p b;lCk illto the dish. and lay
11l {he hOI skllll.'l. Cook until guldt'lI hrown on
both Sides, ;Ibollt 211. I11I1lUI\"S peT ~ldc, Tr.IIl~fl'r
Ihl' Frl'lIch toast \0 the II Ire rack and kc ... p \\';um
m til<' own. Repeat 'tep ;l wnh [hI.' Tl'lIIamll1l,:
butter. s,1J1dwiches, and batter.
Testi ng : 00 Electric Griddles Really Work?
If you roullnciy prepan' bTeaktls[ for a crowd,
aTl eleCITlC gnddlc CJII lx' :I bl}; mn~'~~J\'('r. Thl'
broad cookin g ~ur"J c\:" of all electric griddh.'
allow~ rou 10 try up a pound of bacon all al
ollce or cook enough p,l ncat..t·~ for ,11\ army.
WI.' Il'sll'd four brands of grrddks .md found
thl'lr pl'rformancc far frolll l'(IUJI. Two of Ih('
1I10dcl~ heated II1C()Il~lqellll)·, produclIIg \'cry
light p.mc;lk...s, and Ihe tlmd prol',·d difficult 10
dean, The DroilKing Extra- LitTge Gridd le
(S49.')<)) W;J~ the COII,ell~U~ WlIlIIl'r. l'OSSl'~'lIIg
;1 whoppl1lg 21 by 12-l11ch coo ~ lIIg area alld :1
eOIl~iSI"'1l1 ~urr.Kl· templ'T,ltur... , rlw BroilKlllg
liwd lip 10 II~ n!l1Ill',
MAKE-AHEAD FRENCH
TOAST CASSEROLE WITH
CARAMEL-PECAN TOPPING
S ERYES 6 to 8
PREP TIME 15 mInutes
TOTAL TIME : 50 minutes pius 8 hours chilhng
lind 1 hour bilking t,me

l)" IIor SUbS/lIllIe /('u{." 'If simI! milk filr 1111' w/rt,lr
milk m ,11;$ rt'ri~. /1, ~'/lS urt' II srirky lilt/I (1ISJlI"flPi".~.
"",1.:( ,lrr '''l'l'ill,11 Jus t 'X:(.lrr 1"Ik,",!!.. I I ;,/1111/$ (, 1/1 lx-
mlmilw r.t fi" ,1", 11<,(,1111.

CASSEROLE
(16-ou"c.) loal 'u p , rmalket Flam::h or
Italian bread, sliced ~ Inch thick
,
, large eggs

, cups whole milk

c ups hall -IInd ·half

, tablespoon sugar
teasp oons vanilla • • 1.",(1
~ " .. spoon ci nnamon
Corn syrull. btOWII sugar. and nuts g,ve thIS bfuklltSl
le ,npoon nutmeg

TOPPING
" casHfoie Its c,unchy c,,'.....,... ie>ml'''9

12 tablespoons (1 )1, stlckl) un slltte d butter,
l ofte ned
1~ cups packed light brown sugar
3 tablespoon s corn syrup
5 ounces pecan l, chopped (l Y; cups)
1, For the caS$('ro!t: AdJu. t twO own rJcks to
III<.' upper and lo\\<' r~mi ddl c pOSitions an d heat
till' O"l'n to 325 degn:l's. Arr.lIIge Ihe bread in a
~Ingle laye r on rwo bJkmg sheers. Bake umil dry
Jnd lightl y goldt'n. Jbmn 25 r1lmm e~. rorntnl g
Ihe bakmg slwels from to bad., ;md 101' to bol-
tom h;llfw3Y Ihrough die bakmg Unit'. Allow the
bread 10 cool.
2. Grca ...· the bottom .md sltks of a t) by 13-i ndl
ba~lIIg dish (or c.l~~erok d l ~h o f SlIuihr ~ize) wllh
hutter. Laye r tilt" haked b ro'ad lightl y III th~' pre -
p.m'" dish (you ~hou!d h.l\'e tWO b yel'$). Whisk
togt'l her the e!;b""'. lll1lk, lulf-:md- half. sugar,
\'amlb, cm narn on, ~ud IIUUlIcg and pou r e\'enly
over the bread. P rt'Sli hghtly o n the bread !O sub-
llwrge, CO\~r wnh pb~l1c wr.J p and n:fnger.ltc
for H !O 24 ho ur<;,
3, For Ihe loppmg: When !'l.·ady !O bah.. adjllSt
311 own rack !O thl' ml otdk' 1'()<;1t101l alld heat
1110' 0\'':11 to J50 d.:grl'e~. MIX Ihe butto'r, broWll
sugar, alld co rn ~yrtl" IOgo'lhe r until ' 11100Ih.
the ll qi r m the I'l'CJns.
4 , To lsscmbll' :md blkc: R c m o\...• the ca~rok'
from Ihe rcfngel'll.lor and unwrnp, Spoon Ihe top-
pmg O\'('r the c;I"~erok, tlll'n "prcad II m an eW Ii
IaYl· r. I'l.lCe th e dish 011 a r llllll u:d IlJ klllg ~hel't
.lIId bake ulllil pufli..· d ;Inc! goido'li. :tboU! 60 tlllll-
Ull'~. Cool fo r 1I) mmUlo's bl'forl' ~l· r\,IIl)o:.
YA RIATION
MAKE-AHEAD RUM-RAISIN FRENCH
TOAST CASSEROLE
C ombltll' 111: ('ups r.lISIIlS and 1 l'Up mill III l
I1I1('ro\\·.l\'('~f~bowl. cove r wJlh pla;;uc \\'r.IP, ~nd
po ke ~",·c r.ll Will holl'S wnh Ihe lip oi ~ paTlng
kl1lf... MlCrowavt.' 011 Ingh IIIml till' rum ('Olll('S
to a boll. 1 to 3 11l1 11 Ut~, th('11 Sl'l aSldl' \111111
till' r:li~lIl~ are plump. abou t 15 11111111Il'S. D r:un
I hOroll ~hly, <h'iCardll1); the rllm (or ' aw II for
allother 11~), Procl'ed with tl1l' reclpl' for Fn' lI l' h
To ast Casserok ~prl11klil1g the )1II1I11Pl'(\ r.l1~m~ III
bl.'t'W':l'l1 Ihe two layer.. o f bread 111 \ll'P 2,
g~t J{itcflen gjp: REASONS TO TOAST
While It adds lin ntrll step to the preparation, we
lellrned thilt tooosting the breltd before , ssembling
the ca $$e,ole Is Impllrtant. The drier bread more
readily absllrbs the custa rd so that the teKture Is
creamier. The lightly browned bread also adds, IIutty
flavor that reillforces the f!;ilvor of the IIut toppillg.

Egg , a nd e,a a kh .!
OVEN-FRIED BACON CRISP MICROWAVED BACON
SERVE S 4 to 6 SE~ V ES <I to 6
STA RT TO Fi N ISH: 15 mInutes IZ!D ST"'~T TO FINISH: 20 mInutes mu
77,(' amorml <>/ b,lCI)/I
,hal rolU IK' rooked til ,ml' Irmr AI/hOI/gil IlIIl1IlIlI/I'f'd h<Jr,'" i$ "M IlfJprI'(i"WI' .{.lSIrr
will mry drpl'IIdm.1Z "" I/I( 5i;:r oj flIt bl1f1IU sliff'S {md /("I 111 .. 1...... //1111/ ')1'1'''- or skilln-jn('11 b",,)II, /1,(, filMI
,ht s,zr oj y<JlIr b.lkm.~ sllfT!. 'fiJ sail' rilllf, )'1'1/ (<III <11M prot/II0 is ,limos/ as ,~ ..~/, /JIIII/it(' dr.mllp ;S 11111(11 INs
/lrr Mo)Il '" '"l'm'('11 btfof(' If mull ..s 400 drxrtts, blu ,)llrl<ms. '/11(' 11111,)1111/ .if h,J(o" ,11,1/ f.m lit f()(.ktJ 011 /J
,ilt (X,If/ {ooh".\! Irllll' IUlllUry from "I~'II la 0,,,,,. Imw "m dt"p,."t/ "" flit si;:(' of )'I"lf lurtnl/m,,'.

1 pound bacon (16 $lIe. I) , t hin o r thick-cui pound bacon (16 slices), thi n or th ick-cut

Adjust all own rJck to the IlUddlc position ;Ind
ht'll the oven to 400 dcgn:l'S. Arrnnge the bacon
on a rimmed baking sheet (th e ~lin'S c~n o\'crlap
Just slightly) ami bake: umi! cri<;p and brown, 10
to 15 m inutes, TOUting the b;tkmg Slll'CI frollt
to back half\\~Ly throu gh. Tran~fcr the bacon to
a papl'r-towd-lincd platc and let the excess
dr:rin ofrbefore sl·rving.
!jeJt 3liLcItfll S ip: B A. KE YOUR B A.CO N ?
Bacon fried In " P"" Inevi tably cooks unevenly: one
end Is often d.. rkly browned while the other might
be undercooked. Spre.. d out on • t),.klng sheet
in the oven, the bllcon crisps up evenly. And as a
bonus, you can cook, 101 more .t one time.
Plan' at least 4 layers of paper towels 0 11 the micro.
wave floor or turmJblt, o r 011 a Illlcrowa\'C-s;afe
pbtc-. ArrallS<' lulf of Ihl.: b.won III ,I ~lIIgJe b.yer
0 11 Ihe paper towels and cowr with at 1C-;ISt 2 ilion:
lay(·ro; of pape r towel~. Cook :It 70 percellt ,,-owc-r
for 5 mimltl"S. C hec k till' b.1COII for dOllell L'SS
f.l! ,md co m illue to eno k 'n 30'second IIIcrel1lents,
as needed. until the bacon is en ,,, and browlll·d.
about 3 1l1ll1Ut<.'j longe r. Il.epbn' tlw paper towds
and repeat with the TCIllJUtrng b:.con.
HOMEMADE BREAKFAST
SAUSAGE
MAKES l6 (2-ounce) pattoe$
P ~ EP TI ME: 5 m.nutes TOTAL TIME: 35 minutes

[).", 'r 111<11..... /lris mil l(' 11,11. Irll/l "r t'xIM-lr.m ,itnm"J
Tasting : Blue, Rlbbo n B..con
/lI'rlo::'I71r "suill/tit $./I/j'I.'l(" 1I,1I!Jf' Ilry mltl (nlmWy.
Superllllrkl't shelvt'S nc l()Jd{'d with {hlfereTII
br:lIld\ of oocon th:lI, on till' surface, seelll virtu- , pound s g round pork
ally identICal. WI.: wamed 10 find out If o ne W.iS ta blupoon maple syru p
beurr than ~nothl.:r ~Ild tasled ten nanonal br.mds g , rllc dove, minced (o ptional)
of regular, plai n-cut bacon. Tasters focused o n y, tablupoon ul t
llil"l'e dellll.: lIIS III partlcubr: $;I.lt, smoke, :md sllboar. y, teas poon pep pe r
Although o ur r,lSfl'f'\ agrCl'd that th rn.: I~ no such y, teaspoon d ried lage
Ihmg as bad bacon, many of the brands were y, teas poo n dried thy me
critici:l.Cd for being a bit 100 f.lt ty, too smoky, o r V- le.spoon cayenne pe ppe r
too salty. The best of Ih ... bunch was Farml a nd
Hickor y Sm o ked o ac o l1 ($3.lJ9/pOlllld), wlllch
• leas poo ns veg.table 011

W;lS cOlllrne m ll'd for liS balanced n:lVor ;ll1d 11.::111. 1_ Sprc:ld till' pork om III J b!):e bowl and spr1l1 kl e
meaty slicL.... with the syrup, garlic (if usmg), MIt, PCPpl'r. ~I~'I.-'
thyllll', and c3yelllle. U~ins )"Our hauds. b't:ntly fold
the fh\"Orll1!;S uno the pork, th en porllon ami shape
~ illto ~ixtl'Cll 2-ouilCe pattlt'"'i (about V. eup e~ch).

,.,." " 2 . Heat 2 teaspoons o f tht, 0 11 III l 12-IIl(h non-

stick skillet O\~r 1l1edllllll heat un nl ~hnmnl'rUlg.
,! . ': "" Add half of the patties and cook until well
browllt'd on bolh ~idl'S, abo ut 5 II1I11U1l"l per sldl'.
Tr.msfer to :r. papt'r·l<lwd.lllled pl:ne. Wipe Olll
Ihe ~k lllel, add tlw rem.;nmng 2 tt'a.5poons 011.
return to nll'diull1 he31 IIl1ul slmnlllermg, ,lIld
cook Ihe n-m:ul1l1lg paWL'S.

THE AMERICA' S TEST KIT CHEN FAM ilY COOK BOOK

HOM E FRIES
SERVES 4 106
PREP TIME : 10 minutes TOT ..... TIME : 40 minutes

I( 1~>U ,m' 1111,,/111' I,> J'iml \;,h·" J!,,/r/ INJlafm-s. nt5Sl'/5

,Irr 11/1 "((" IudIJlr $/"1$1111111', lo" (,,,, list b..I(WI,t?"'''$(
III pl,//"{' pf S(III1<' or "II "1,111" brlller.
2 pOunds Yukon gold potatoes
(4 m edium), scrubbed and cut Into
~· r"chcubes
y. c up vegetabr. 011
3 tablespoons unsalted bulle.
onion, choppCId fine
Salt and pepper

1. In a I.I'g\' lIl1Crow.lw-~Jf\· bowl. to~S th~ pOta-

toe, II ilh the OIl. Cover the bowl tightly with
pl.!)!!C 11!';'1l :md IIl1cruwaw on hi).th umil the
pOt;IIOC~ ~rc {emil" bll t not r.,lIilll-\ aparl.:; to 10
mll1utc~. ~ h.lklllg
till" bow! (\\'lIholil n'111ovillg the
pl.!snc) to redistribute the pot.ltoC< t'V.,.',)' J lllill-
lIIl·~. Cardlilly 1.' 1110 1'\.' the pbstlc wrap. tr.l1Isft"
th e P()(,IIOl'~ to a (ohmll't. Jlld dr.lln dJOTOughly.

2. Mcall\,lu lc. mdl dll' buul'r IIll 12-lIlch ~l:: ill cI

ow r IlIl'(hum- ll1!;h hCll. Add Ihc pot,uO<..... !O Ihl'
d.:illel alld. lIsm!; a woodclI ~pOOtl or h"atproof
~PJ !Ub. dblrlbmc thcm c".'lIly ovcr til,' P.11l. C ool::
uudi<;turbc.. d 1111111 dll' poWI(lO an' b'Oldcn brown
lin 01l1' m lc. lboU! 5 I1ILrlllll"S. Dn'fillly lurn Ihc
poIJICX.... 10 CINlfC l'VCII browning :Lrld add IIlc
0111011 to rill' ~k llJ"t . Co ntmuc cookll1g, turlllng
Ihe I)(l{JIO ;111<1 01110n mixture ' ...·l'ry f,"\, minlll <-....
ullnl 1Ill' pOI:lIO<."S arc well browncd 3t1l i till' onion
I~ .;ofienl'l!.)(l!O 15 JIIl11U1l'S IOonger. Season wllh
"I! .md P"ppl'r 100 (.151" and Sl'rve 111ltlledlaldy.
VAIU"TIOIII
SPICY RED PEPPER HOME FRIES
II )'<)]1 IJ~~' ",/II r IHlmr frirs rx/r,r-spicy. ilte/"dr If,r
.<n·ds ,Hid ril,~ <!f IIII' 1',I/"/)(,li<l chik ilt II,is (I.'fipr
i"ar,/,!' IIII' mll<lmll ,?f "')~'''lIf 1I1'I'I)('r,
lu q,.p 2. add 1 red bdl p·eppc r and 1 jabp"lio
chIll- (bo lh <I,'llImed, lel'dl'd, Jillt dlOppl·d fiu,')
10 till' pan with Ihe o l1lon. After ~Iddlll!; !Ill' onion
.l1Id Pl'PIll'''', sprmkle thc hOll1c fn,'" with I y"
lea'POoons ch ill powdl'r, I tealpoon CUIlIITI. Jnd ~
ICJ..'llOOl1 C.I)'l'r1rW J>Cl'pt'r and Ilif 10 COo lllbUlt',
TastIng : How Good Is Frozen OJ?
W,' ren'mlr Il ~ l l'd ~ '\"Jf1ely Oof ~upt'r l1l arke r
Juicc<; 10 find ti ll' 1x'S1 o f tlw bund\. \Vhll,' It
\\';I~ no \u rpns.: 111.11 lOll honOors ,wm 10 ffl",h
squc~'lcd, WI' wel\' \ urpn,,'d b\' till' pl'rformann'
of lilt' frozl'n oran~~ JUlCl' (Oltrl'ntr.llt', Froz.'n
t'OI1Celltr:lr,' \\';IS pl'd... r l'l.'d ()\W rht, chllk-d. !Tom-
(OI1Cl.' ml':llt' JU1C1.~ And nC:l rly cclll>"Cd tilt' dulled.
nOI-frolll-COn(1'11Irate JIIICl"S 111 our {J\11II~. H ow
(ould b~rgall1 - pri (ed frozl'lI conn'11Ir,IIe eomcnd
\\ Ilh JUI Cl'~ 'iOld for ncarl) IWICC liS !In\' l'?
Altef dll'cklllg III With OUT food \01.' 111111. wc
It'arned that It .';IIlR' dOown !O pa'll'IIT1ZJI101l. Uoth
dlJlk'il, not-from-conccnlrmC JUKl' and frozl'n
conC.'IIIr.l11' an' onl y 1',\\lt'11fIled o nce. Wlll'fC,l~
,J( e3 rfOllt'd. frolll -conC,'llIrarc JIlin' i~ pastcllri7ed
twice. 1'.I'Il·UTIZ311011 h l'OIl' [he JUle,,, elK'cllvcly
"cookmg." It .md deslroYlllj.: lIS frl'~h Ibn)r.
Ul u m:Jtel y, the 311-al'Ound Wll1ller \\~I\ Millute
Maid Prenliull1 Froze n C()I1CelllraU'd Orange
J uice (Count r y Style), wlll ch WUl1 ,lecOol.Jd~-<; nOI
onl~' for It!; l1avor, but fOf Iflo \';11111.' ~~ wdl

!jut :KilcI!CtI !jip: MICROWAve F I R ST

Partially cooking the potatoes In the microwave
helps rel ..se some o f their sta rch , Thi s allows
a th ick crust to develop on the ellie rior o f the
pol/ltoes while the InterIor stays f lu ffy and moisi.
 cook unlll bro\\lIl'd OIl Iht' <-"dgt'S. abolll 5 1Il1I/-
lItt"S.Add th ... corned bl."t'f, !;'Irhc, ;lnd thyme and
cook unl1l fragr.lIlt, abolll 30 Sl."conds. Sur III th.·
poIJlOt'S Jild 1Ig1111)" pn.'Ss the IInXII/n.' Into Ih.,
pan. I)our Iht, cn-alll and Tabasco owr Ihe IIl~h
and cook undlllllTb.'d for 4 1lI111 utes. Usmg a
spatula, 1II\·...rt the hash a portion al J mn ... ;lIId
lightly re pack Into the pan. It.'peat Ihis proces,
cwry fl'W 1I1111ut<-"s u li tli the hash is partly Crl)p
:lI1 d Ihe potatoes arc thoroughly cooked, about
B nnnmcs longer.

3_ Mak ... SIX 2- lIIcll IIIdt'manons in thl' hlsh :md

crack:llI egg IIItO clch mdentluon. Spnnkle with
S<l1t and pepp... r. Reduce the heal to medium- low.
cover the pl n. and cook IInnl Ihl!: eggs lrc JUSt
~I. aboul 5 1IlImll('S. Cm the hash 11lI0 (, wed gl'S
around I ht, e!;b'"5.

VARIATION
RED FLANNEL HASH
'i1lis IlI'isl 011 /'erfll<lSII, composed rifb«l$, pOl"-
(Drill'll
IIll'S, ,mi/ liflO,,"" I'fgf'lables.llas ilS IWIS ill Nell'
0111"
Stor.-bOvghl corned beet (wIth a lIllie baeon) 1niI~1'$
EI',~IIIIIJ, Cool.:ell (llfroU, /Umi/'$, O( $11_' IXllalON (,/II
l he beSll'IA$h
be s"b. lltllled fi" sIII"r O( 1111 oj ,I,r peltlllN'S. Cmlllcil
or boded Iwr-u Ilrr sU;labie Jor ,h;s rrripr, altfl(lIl,~11
In'S" R,'Mlfd IJrtls (IJd,er 122) irtJI't' ./wrr jlul1\Ir m,d
CORNED BEEF HASH SlIp<:riOf /I'X/I,rr.

SERVES 6
Add I Y, cu ps coo ked beel S (4 sma ll ),
chop pl'd m ... dlu m , to I h e ski lle t w nh I h e pOIa-
PREP TIME : 15 mmutes TOTAL TIME : SO mmutes
toe~ II I St ... p 2.
~Ii("d (,mwtllwo/ i; m~lil(lM.. ;/1 tlw dr/I (,IS~' t!f IIWSI
_~lIpmu,lrJ..I'/),

2 p ounds russet polatoes (. medIum), HASH BROWNS

peeled and cut Into Y.-Inch dice SERVES 4
SaIl
STARr TO FINI5N: 30 mlnulH IZlII
2 b.y le. ves
• ounces bacon (. slices), chopped l Ine 'r., 1.1/'('1' II,,: 1"'1"">('$ fmm IIIrr,;"s bnornl, .'o:(,I/t' IIII'm
onIon, cho pped medIum j"J/ Ix:{!m.' r,"'klll.~. For ill/lil'id"'ll $I'TI""SS, simply
, pound corned beel, cui Into Y.·lnch piece, Ilil'ir/r II ..· gmtI'll Iltlli//()('S imo -"lItr rqu'll (,,1,:,'1 lind
2 garlic: cloves, minced ,nlll(1' /111' «"'~'ill.~ /illll' 1,/ 5 miwl/a l,rr sii/e,
J1. l eaSPOO n mInced Iresh Ihyme
J1. cup heavy cream pound .unet potatoes (2 medIum),
Y. Inlpoon Tabasco p.eled
6 la. ge eggs 2 tablespoons "ral.d onion
Pepper tablespoon min ced tresh parsley
(optional)
1, U rm~ 111(' pOI,IIO.'S, Y, te"spoon sail, bJy 1.'J\'~, }4 t.aspoon . alt
;Iud 6 (uPS \\";1lo:r 10 II SlIlllll<'r III J lIWdLllIll ~ leaspoon pepper
s;luCqUII JlId cook until 111<, 1'0lJI0C'" an:' ICllder, tablespoon unsalted butte.
about 4 llI!t1IlI<'S. D rJin the potato('S,
1. Grale the pOtalOes u~ing ellher Ihe largl' hok<
2. Cook til.' baeo]] in J 12-l11c ll sklllel O\'e r of a box gra ter or the shredder :m achmem of
I1lNlium-ll1);h hO:<l1 until the fal Iws partlall)' :I food processor (yoll should havc about 1 Y,

Tt'mkn:d, .,bout "" minutes. Add th(" 011l0n and cUI'S)' \Vrap the grall' d pOlaloes ill a kllchen

THE AMERICA' S TEST KI TCHEN FAMILY COOKBOOK

tow~l ~lld ~qUCl'ZC dlOroughly or ~XCl'"S~ moi~­ CLASS IC GRANOLA
tun.. then to,S widt th~ onion, p:tr~ky (ir u~ing),
HAKES about 7 cups
',Ih, ,\!ld pq)p~r, START TO FINISH: 25 mlnu fes plus coohng time IZ!lJ
2 , Mdt y" I~bk~poo n or th i.' butt~'r ill a IO-ill,h 3 cups rolled oats
non<tick skt11ct owr nwdium-high lwa t lImil it cu p waln uts , chopped coarse
b~gll1~ to brown, swirling to C031 Ihe p~ll, Scatter y, cup unsweetened Shredded coconut
the potatoes evt'nly into thl' skill~t and press ~ cu p slivere d almond s
firmly into a cake. Reduce the he at to medllLm y. cup sesa me seeds
,HId continue to cook until d~ rk golden brown y. c up s unl lower seeds
and crisp 011 the first mlc. about 8 minutl'S. ~ cup vegetable oil
y. cup maple syru p
3, Followmg the photo~, slide thl' hash brown y. cup honey
c;lk~ OntO a brgl' phtl" thl'n inwrt it on lo ;t ~ec­ cu p raiSins
ond phle so that tht, browned ~ i (k is f.1Clng lip.
Add the rem aining y. tablespoon butter to Ihl' Adjust JII OWII r.lck 10 tIll' Illlddll' pOSItion .md
pan Jnd Im' h , <wlrlini: to coa t the 11311. Slid.:: Ihl' heat tl1l' OWII to .\25 (kgTi.·l.... MIx till' o;n~, \\~II­
ha,:h browll ca ke bJCk imo Ihl: pall, browllcd- IIUt:S. rOCOIIlII, almonds, SC<;'1111,' sCl'ds, :md ~unflo\\w
~Idc up, and comlmu.' to coo k ovcr mediul11 hl'at seeds together. I'k~t Ihe oil. rnJpl~ ,yrllp, ~nd
lIrttll the second ~idl' i< go lden "ud cnsp. :Ibo\l! 5 hOll"), ill ~ sm~n S;IIICl'pall umil \\~lnl1, 111,'11 pour
l11inU!c~ longl'r. Slide the hash brown c.l k~ OntO.1 O\~'r till' nut 11llXnzrc :md to,s 10 \'0.11. SpTi.·.ld til,'
pla te or Cllttl n g board and ClII 11110 \\'l'dgl·~. granob e\,<,11I)' o\'~r ~ I:lrg,' TI1l1111ed bJkmg ,h,·,'1.
B~ke. ~[irriJJg every 5 1111111]('.... until til<' gr:tnoh "
light golden brown, about 15 minll1'.... Slir ill till'
rai~lI1s. L~ t th~ gr:mob ,'001 to room I~mpcranlrc,
5£J ! J(ilclu~JI 5ip: N O PRE COO KI NG Loos..'l1 th~ drll'd granob Wit h J ~p.llub .md ,ton'
111 JIl .UTIIglll conlainer for lip to 7 day',
What sets this recipe apart from the majority of
hash brown recipes is the fact that we do not
precook the potatoes. In early tests we used VARIATION
partially cooked potatoes, but lound thilt they CHUNKY GRANOLA
were mOre difficult to work with and crea ted h1lsh Press Ihe warm gral)013 11110 JII ,'WI} ~;'-lIIch
browns with an Interior texture similar to that !:tYI'r imilledinldy nfia bl'lIlg T,'mO\'I·d from Ih,'
01 mashed potatoes. Because 01 the high starch OWl!, lI<ing a singk b yer or papl'r 10\1'<'1-. \Vh"1l
content in russet potatoes, our hash browns never the granob is coo1. n'IllOW til<' lowd< :md bl'l:;,k
fell apart: They fried up to a deep brown. crisp till' gr.lI1ola 11110 brg:e pln:es. SlOn' 111 ;Ul 'llrughl
cake-one with full po tato flavor. (,011l3111<:r for up to 7 d.L),<. \VIll'1l rc.ldy 10 IISl"
rnllllhl~ til<' gr:lIlob 10 til<' d",m'd dnll1kim',~ ,

FLIPPI N G THE HASH BRO W N CA KE

1. When the IIrst sid.. nas browned.
shde the pota toes onlo .. I.. rge pl~te
t . carefully C(IV{!!' the potatoes wilh
.. nother I~rge plate. and flip SO th~t the
potatoes are On the plate. brownf!d,
$'00 UP
J.Melt lhe rem~Ining ~ tablespoon
butle •. then sl,de the potatoes bock
into the skillet. rnowned'sIdf! up, .. nd
continue to COOl< unt,1 brOWned on the
second Side
TOA STED G RA N O L A l cups water
MAKE S about 5 cups cup milk
PREP TIME : 5 minutes
tablespoon unsalted butter
TOTAL TIME : 3S minutes plus cooling t,me
cup steel-cu t oats
Yo tea spoon salt
E" 111;$ grmw/", U~· I<I.m IIII' dry iUJ!rrdi,.,IIs bifi"" Yo cup raisin s (optional)
b(",,·iu.~ 1111'111 ill till' (Wt'll. "11w 1'rS1l11 is (HI inrr'rlsc.
IOlIs/rd j1(/(~)r alllll! drier /('xlu,... 1. Brill!; thl' water Jnd milk to a simmer in a brge
~lueepan ova medIUm hcat. Me::lIlwhile. ml'll
YZ cup slivered atmond$ the butter ill " medium ~ki l lct 0\'Cr m,'dium ln'at,
Xi cup cashews, chopped coarse dll.'n add tht, oats and toast, slirrin g consuntly.
2 cups rolled oat s umil goldl.'l\ 31\d fragr.lIlI with a buttcrscotch-
~ cup unsweelened sh red ded coconut like aroma. 1Y. to 2 millutes,
Yo cup sun l lower see ds
2 tablespoons S"$IIme seed s 2. Stir Ihe toasted O.lIS imo the simmcrmg liquid,
Yo cup honey redu ce the helt to medi u m-low. :Iud simmer
2 tablespoon s vegetable 011 gently until the mi;l:\uTe thic.kens ami resl,mbl ...s
Y.i cup raisins gravy, :lboU! 20 ll1ill\1!e~. Stir in thc s,llt and COI1-
tlllUt' {() SillllllN, sti rring occasIOnally, ulltil the
1. Adju~t 311 own rack \0 tll\" middk position ;111(\ OllS absorb almost aU the liquid and the oatmeal
hC~1 the 0\'<.'11 10 325 dq;R'l'S.ToJSI the 311l\onds is creamy, abollt 10 minU!,'s long~'r. O/rthe heat.
;md cas hews in a brgc hCJ\'Y-bol{omcd skillet stir !II the raisins (if using). Leith ... oanm'al stand
owr medium heal. stirrinl,; often. muLlthcr just for 5 mlilUtes before servill£_
begin [0 (alar, abom 3 minutes. Sti r in !lu: O:lIS
:lIld COConut and continue to to~~t umilthc o:u~ YA RIATI O NS
bCglll to brown. about 2 11l1llut~'S. Add sunflower OATMEAL WITH HONEYED FIG TOPPING
sl'eds and S<.'~ame seeds Jnd continue to toast Uring 5 O(lIlCl'S dried fib'S ( 1 Clip). (]uancred 3nd
until !Ill' mi:mm_' ttiTUS light brown, ~bout I stt'llIllled. 1% tablcspoon~ water. I Y. tea~poons
IIlIllUI('. OfT thl' heJl, slir L1I till' honey and oil hOUl'Y, J.{; teaspoon l':milJ,1 eXlract. :md \to tea-
until wdl coau!d. spoon ci n namon to a simmer in a small s:luCt'pan
over IIwdium-high heat. Cook III1Iil the liquid
2, Spread Ihe granoh l,..,tllly O\'cr a hrgl' rimmed reduces 10 a glale. aboul 4 minutes. Spoon over
bakill!; ~heet. Ihh', ,nrring ('very 5 m imll~, until individual bowls of hOI oatrtleal b,'fon' s.:rvil1g.
the gr.mob is light golden brown,aboul 15 mill-
llIts. Stir in tht' raisins. Let the gr.lIIoh cool to OATMEAL WITH SAUTEED SPICED
room IC!1lperatun'. Loosen thc dried gr.mob with APP L E TOPPING
a Spatula alld slOre in all airtight con taint'r lor lip Mdt I t.lbk'Spoon butter in a brgt-' skillct over
to 7 days, mcdlum-hlgh hea L Add 1% pounds Granny
Smith appk'S (3 large applt'S), peeled. COT<:d. and
chopped m('diulll, Wi cups paek~ light brown
~1lg.1 r, Yo teaspoon gingcr, ~ teaSpo<In cmnamon,
and a pinch of Sollt. Cook unti l tl1l' :lpple:s haw soft-
ULTIM ATE O ATME A L encd and browned, about 5 minutl'S. Spoon OVt'r
SERVES 3 to <I
indlvidu31 bowl~ of hot oatmeal before serving.
PREP TIME : 5 m,nutes TO T,I,L T IME : SO m,nutes

,\/ml)' SIIp ..ml<lrh'/s sell 1JT('park'lgt'd SUr/-rol (lollS. !Jf.Jt %tMf!l1 g jp: US E STEEL - CUT O ATS
bm we.[..lUwl riley 'Ire Iy,rn ,'wit, mul alu'<lys e)o.pcII-
While this may seem like a long-winded recipe for
sil'l'. A ''''lIn opl!.m is hI purclwsl' Ihl'III ill /he bulk
a simple bowl of oatmeal, It Is well worth the e ffort ,
sl'ail'll ,if II IUI/Jlml1ooils $/<)1(', if Ih" usillg "1/1' '!! riff
Steel-cut oats have a chewier tex t ure and fuller
/(Il'l'i",!! ",lrilUi()/IS, P,ISS lIIap/" sY"'!' or bW1II1/ SJl.~ar
flayor than regular rolled oats. Toasting the oats-a
sl'!,amlrly 11'11('" sl'"'i,,.~. Ii) dOllhle Ihis r<'fipr, 1151' <I
step common In baking-enhances the su btle nutt!f
Ii/J:~I' shliN /0 /""SIIIIf: O,IIS; ill(TI'<lSI' Ille (()ilkill.~ Ii,,, ..
flavor of the grain.
/(J 10,,, 15 mill/ues Oll(r ,I,I' $,,1, has 1"'1'11 mldl'd,

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

 FISH AND
SHELLFISH '
 FISH AND SHELLFISH

J:
n
L
.J
.J
U
J:
n
SALMON Baked Flounder with Crab SHELLFISH
Stuffing 257
Pan-Seared Salmon - 243 Popcorn Shrimp - 271
Sole Meuniere with Browned Butter
Maple-Soy Glazed Salmon - 244 and Lemon - 259 Pan-Seared Shrimp - 272
Mu stard and Brown Sugar with Ginger-Hoisin Glaze - 272
Sole Amandine - 260
Glazed Salmon - 244
Steamed Sole Bundles with with Chipotle-Lime Glaze - 272
Sweet and Sour Glazed
Vegetables and Tarragon 260 Shrimp Scampi - 273
Salmon - 244
Asian-Flavored Steamed Sole Garlicky Stir-Fried Shrimp with
Poached Sa lmon with Vegetables
Bundles 260 Carrots and Peppers - 273
and Herb Broth 244
Pan-Seared Halibut with Warm Stir-Fried Shrimp and Snow Peas in
Poached Salmon with Tomato
Cherry Tomato Relish - 263 Coconut Curry Sauce - 274
Saffron Broth 245
Pan-Seared Haddoc k with Shrimp Jambalaya 275
Cold Poached Salmon 245
Warm Roasted Pepper and
Oven-Poached Side of Salmon 246 Basil Relish - 264 Quick Skillet Paella 276

Oven-Roasted Side of Salmon 248 Pan-Seared Sesame-Crusted Pael la for a Crowd 277
Tuna Steaks with Avocado-Orange Pan-Seared Scallops with Lemon ,
with Basil, Tarragon , and Garlic Salsa - 265
249 Shallots, and Capers - 277
Pan-Seared Pepper-Crusted with Orange and Thyme - 278
Chili-Lime Roasted Salmon 249 Tuna Steaks - 265
Salmon and Leek Pot Pie 250 Steamed Mussels with White Wine
Pan-Seared Swordfish with and Garlic - 278
Pan-Fried Salmon Cakes 251 Orange-Apricot Sauce - 266
with Cream Sauce and
Pan-Fried Smoked Salmon Roasted Trout Stuffed with Bacon Herbs - 278
Cakes 252 and Spinach 266
Asian-Style - 279
with Parmesan 252 Baked Snapper Fillets with Roasted
Ratatouille 267 Clams Steamed in Beer - 279
Summery Fish and Vegetable Indoor Clambake 279
COD AND OTHER FISH Packets 267
Crab Imperial 280
Fast and Crunchy Baked Fried Catfi sh - 269
Cod - 252
Maryland-Style Crab Boil 281
Oven-Fried Catfish - 270 Crab Cakes 281
with Capers, Tarragon , and
Potato Chips - 253 Beer-Battered Fried Fish 270 Lobster Newburg 282
with Horseradish, Garlic, and Chesapeake-Style 271 Seafood Newburg 282
Breadcrumbs - 253 with Garlic and Herbs 271
Steamed Lobsters - 283
with Chipotle, Lime, and Fish Tacos 271
Fritos - 253
Boston Baked Cod - 256
Braised Cod Proven.;:al - 256
Braised Cod with
Peperonata - 257
Braised Cod Veracruz - 257

• signifies FAST
PAN -S EARED SALMON !itJI $ ikActl !iip: USE A NONSTt CK SKtLLET

How do you Slet ,"lmon t htlt Is nicely sellred and

SE RVE S 4
cooked aU t he way through without belnSi dry? Two
STA AT TO FINISH : 15 minutes I2lD
keys: Use a very hot , nonstick skillet t hat will develop
nus 1f'(r/~ u~1I U\.rk .. ,,11 hoi}, skill'"'' mid skilllt'$1 a good, quick sear, and remove the ' ish ' rom the pan
JillrI$. If IIsm,\! SIIIIII,,11 Itc,dots {,lilli" '/"111 jillffs. IlIm.'Si' while t he center still looks a lillie rllW. The residual
{//(' {""kill.\! "ml' It> <J/I<Jul 6 "'1/1U11'S ,>II both slI/t'$. heat wUI continue to cook the salm on Ihroygh,
/tlSlf.II/11Ieuum u,.r~~rs, try len'lUg ,lrl' Mlmml 11111, withoul drying It oul-and It will do Ihls In Ihe few
" ("mINlum/blll/f', Sdlsa, ••, fnUl rillllllC)' (Sff l"Igt'S minutes il t llkes to Iransfer the fish to the platter,
642-64.'i). set the pialter on the table , and Sltllher evi!ryOne for
dinner. Uke your salmon II Ullie rare In the middle?
" salmon ImeU (6 ounce, each), 1)1.0 Inches Then remove It f rom the pltn even sooner.
thic k
Salt and pepper
tablespoon .... V.t"bl. 011
Le mon or lime wedges ( lor servi ng) REMOVING PIN BONES FRO M SALMON
Pin bones a,e S...... II wh,le bO/">es lhal run Ihrough lne
cenler of III skle o f f'sh or a fish ',lIel MOSI SlIllI'\On '5 sold
1. I'ollowmg 1hl' photos. I"CIllOW 3llY pill bo nes
W,lh lhe p in bone, re~d. 001 ,t nev ... hUllS 10 chlKk
from till: ~;!Imon. P,II til\" salmon dry with pap er one mo.e lime
towels. t1WI1 ~C.l~OIl wuh s..,lt :lIld p<'ppl' r.

2. j-il'Jt the 011111 3 12-lm:1I llonstlCk skill(·( over

llwdiull1-111j.;h IIl'Jt umi! Ju~t ~1ll0kIllS. Gl'ntly by
till' ~llTl1on sk m-side up 111 .he skillcl and cook
lInn1 wdl bro\lIlCrl. ,.ho\1l :> mi n ulc.'S.

3 . Gently OIP the fish skm-slde down Jnd CQn-

tmul' to cook unul Jll but the very cente r of the
ti\h Ius turned from translucellt to op;lque. about
J 1Il11lUtl"S, Serve with till' lemon w~'dge-s.

FLlPPtN G SAL MON For II .ode 01 SlIIII'\On, drapt .1 ~r ... ,nverled bowl The
cu"'" 01' the bowl lorCH lhe PIn booItS to suck UP and
OI.It, rmokong lhem us'er" to sPOt S'mply grasp the boI">es
Wllh III pal< 01 "...;I1e·nose ph .... ' or tweezers.ond 1)1,11110
,~

Fo. III SlIlmOtl riIIet .•un YOU' fingers gently o«e. lhe
Sta.t the ',sh skln'S'Oe uo. then use longs or" fish spatula surface to Ioc;ale any PIn borlfts (They will 'M! I'ke tIny
10 gently fhl! the lill' aIle< ,I hal developed a n>ee cruS! bumps.) Remove and d,sca.d

F llh li nd S h el lf i s h
 MAPLE-SOY GLAZED SALMON SWEET AND SOUR GLAZEO SALMON
SERVU 4 QnlLt the Illaph.· 'yrup. soy 'I:lIICI'. and S<'Qmt' sct'd).
START TO FINIS ... : 25 minutes IZ!'D Ill-fon' coo king Ihe 'I:IlmOIi . heal 2 wblespool15
1"t1,'t'lable oLl m a smJII \lun'pan o...er medIUm
n,is Trfr/H' II'JIIu'Or/..· 111/11 "",I! d:J/I-/'" and rki,,/rSl heal unnl \ hm m ll'nng, Add I red bt·1I pt.'PI>cr.
jlllns. 0., "", SIIf/SfwI/r sd lllh'lJ su..,ks. If )\11/ /i.w(' '1"lI1l11l'd, Sl'l'1:k·d. :lnd chopped fi ne. :md Y. tea-
('XI'" ,'!of,,;:,.. r/ri;:::/t- 1/ .'I't'r pl.,ill riff" "r s/.'<Imr r/ spoon :;.alt and cook unul sofielll'd, about 5 Illm-
l'f)1r1olbiN. ,,, II.ISI " SI'J"",ur/y tI' ,/II' I"bir. UIl'S. Sur III 2 nunced g:<Irllc dovt.'S :lnd cook until
fragrant. about 15 St"Conds. Stu III y~ cup red wille
1tS cup mapl, syrup vinq.,o:Jr, y" cup p:.d.:t'd hght brown <ugar. and Yo
Yo cup soy $/IU(, h:aspoon red pt.·ppcr fbh"l. Conunul' to SIllUller
.. salmon tillets (6 ounc,. tach), Ill. Inch •• unul the nuxfllrc IS syrupy and 1l1l·"SUn.... roughly
thick 16 cup. ,Ibout \0 Illmllll'S. Us<' tillS glJze III phee
Sail and pepper of the maple-soy glaze. Sprmklt· rhe salm o n with
2 te,npoons lesame ••• ds, loasled Illmct'(1 scalhon< Ixfore ~c rving.

1. AdJII.l1 Jl1 own r;lck 10 till' uppcr- llllddk· pO'>i-

lion ami h....ll th e OWl! to 5\10 d .... grn~. Bnng !ll('
1I1;,pl . . syrup :mo ~o)' Sollie.: 10 :1 simmer 111 a ~11I:tll POACHED SALMON WITH
,,111<:0:".111 o\'er 1l1l'dlllll1- h i!:h he.lI . Cook tlmi!
the mix tu TC 1 ~ 'yrtIP)' :md me asures roughly V.
VEGETABLES AND
( \11'. aholl1 4 10 (, I1UIlU !l"S. HERB BROTH
SERVES 6
2. Ml':mwhik I'l:m ow :lIIy pm bOlll"; frum tli ...
PREP TIME : 15 mInutes TOT .... L TIHE : \ hour
~Jlll1o l1 (\i:C PJgl' 243), PJI the S;\]mon dry with
paper lO\\"l' k S\.',lSOI1 wuh s;,lt and pcppcr. and lay Skill-,l11 or skilllrS$ I"/mo" r.m lit' IIlrd hrTl'. ik,fi,rr
It skm -Slde dOWIl HI a hg htl y o iled 9 by 1J-lIlch stn·ing. I/",,~~h, )'1'" may Ulm/ 10 flrrl riff ,lrr skill.
baking dish (51'.1((' lilkt~ about I mch apln). wldci, (" Ill eS ,!If r,m/y. -nilS rrcipt (<I" IX' al'(fl:1I '"
(jake lo r 5 Illmutl·'. srn'!' ""'1'1' prol,lt. Siml"Y lI/(re.l$( /110' <IIIHllml oj
s.,lm,lII .mil ,-.,.orrllWI"S lIS IIrrllrll, rlrrn <lilt/ II (UP or i,'
3. Using J pa'ifry bm<h. spread J thick !Ayt'r of 1I/('fI' uwrr I" msmr lIul/ Ihr fish will lor fllI/III/l'ldy
1Ill' lI1aplc-'\O)' paze 0\'('1' th e tOps and ~ ldt'S of tilt.· sublllcrgf'.1 <IS /I (,wks..>'I" y Ipo,," /)datllill.!l h,/wll (.111
Soll mo n. COlltlntLl' to bakt· umil all btU till' wry IN $Imilll'ti ""d rej".ermtr.lfor (11"" 11I ~'I'k allli n'lIlr,1
(Tmer of th l' fish has tllTHcd from tr.m,llIcl'm 10 fi" p(~,d';".I!, "r fo";;:"11 fi,r lip I" / ,/II,wlr,
oplqm', about 5 rninUIl'S longe r.
6 cups water
4. Hrtld} till' fillt·u with .moth,·r b)1.:r of glau' and cup d ry white wine or yermou t h
,prmkll' with the ~"I.llne "Cl'd~ bt'forc so:n'11lg. 4 carrots, peeled and cut Inlo 2-lnch
ma tchsticks (see the photos o n pave 245)
VARI ...TION$ 4 leeks. white and Ught green parts.
MUSTARD AND BROWN SUGAR w/lshed lind cut Into 2-lnch m atchsticks
GLAZED SAL MON ($Ge the pho tos on page 24S)
Ol11lt tlll' 1ll:lpll' \}'rup. ~oy ~;1Ure. :md Sl'~a L1l l' 3 sprigs fresh diU, larragon, or parsl,y
week Whi<k Y. CLIp p:lI:k"d light brown <lIgar. 2 garli c cloyes, peel,d
J IJbk ~pooll < cidcr vil1('g;ll'. j tabll'<pooII' 2 teaspoons whole black peppe rcorns
coa"I'-g rJm mu~t;lIl:t. I tabl l'spoo n wgt'I,lble Slii t
oiL 2 mincl'd ~lrlil' d ow), Y, te<LspOOll S,l lt. and lemon, h,llyed
y. I('JSllOOn pl'pl"'1' togl·thl·r unlll till' 'ulp r 6 salmon fltlets (6 ounces each), l Jl.i lnches
dl<sol\'l·'. USl' tim lllu<l.ml m ixture III pbce of thick
the n!.lplt'-\O) gbll·. Sprmkl t' Ihl' sal mo n \\lIh I Pepper
t.lbll"pooil mmCl'd fn·dl dill b..·forc ~t' r\·mg. tablespoon minced Iresh dill. larragon,
or parsley

THE ... MERIC ... ·S TEST KITCHEN FAMILY COOKBOOK

 CUT TING CARROTS A N D LEEKS
1. Combmc thl' w;lter. WlIll'. ca rrots. let·b. herb
I NTO MATCHSTICKS
Sprigs, g.1rhc, pl'ppt' rcornS, and [ tC.15poon 1..1h in
a large Dutch OIICn. Squecz<> all the Juice &om
dIC lemon lUlO Ihl' I)(}t and ldd Ihe Spl'lIt lemon
halve~ , Suml1er. I'aru:llly COVl' n:d. unnl the broth
IS Ihvorful. lOO\lt :W rlllll\uCS,

2. Discartl till:' 11'1Il0n hakes. IC:l"mg Ihe Iceks.

c;!.rrolS, herbs. g.1rhc, :llld peppc.>rcorn' III the
broth. R cmove any pill bones from the salmon
(~e p:lge 243), Season till' \lImon with salt :lnd
pepper and gently sIll' II IntO Ihl' broth , Rl'turn
to ;l sunmer, COVl'r, and cook until the fish fb kes
apart easily w hen proddl'd WIth a fork or parin!: I. AIle. peeling the canolS. CUI INC:"
~""'Ol ,,'110 2·lnch
kmfe, 6 to 10 rlllllllu..... I.,nglhs. lheo shce each lengl" ,nlO Y.·,nch plan~ s

3 , USlllg a slotted spoon. gently transfer tIll' fish

to shallow mdlvidual bowls. ltem oVl' ~ ll d discard
the herb (prigs, ~;~rhc, and pt'ppereorn' from the
broth. then Sti r in till' lllmced ddl and Sl'a$on
With 1..11t an d pep pl'r to t:lste. U SlIlg ~ slotted
spoo n. relllO\"l' the \'egl' ubll's from tlit' broth and
lrrangl' aroultd th.· fi sh. Ladlt· ~O ll1e of thl' hOi
brolh OVl'T 11I1' fish.

VA RIATI ONS
POACHED SALMON W1 TH TOMATO 2, Lay,ng each plank Iial on I .... CUlling boa;.d, ,ke ,t ,nlo
SAFFRON BROTH Y.'lOCh matchstICks,

Substltule I bulb fellllcl, trimmed :md Ihinlv

~h cl'd , for t he l.:t'ks, Add 1 (1 4.5-otlll cc) GI;I Lf.!KS

lheed tOIlUtOCS. d],"~lllt'd , and v.. Il'lspoo n Qifron

threads to the brolh with Ihe IClI10n III SICp I .

COLO POACHED SALMON

Cc>IIS.d,., 1m1".!! {(lid pexat"lwd sa/mOil will, (llIr 1111rr
sour m/llI. $du(rs 011 1"~1!f 638.
CUI the \,('gelJbll'S 11110 ~lllall chunks rath er
than lIlatchstlck$ (thl1 ' arc nOt s<: rvcd). Add till'
herb ~pnb"s. !prlic. and pe ppercorns to tilt' Wlllcr
.md wille mixtun', Afil'r poaching dlt' salmo11.
Ir.tll~fl'r II to a large pbttl'r and discJrd the IlOach- I. US"'IOI lhe while and light g.een parts of the leeks. cut
Ill!; hqutd. Covt'r th t' !>;lll1lon wi th plastic wr.tp. eltCh le<!k .n lO 2-onch lengths. Then cut flItCh p.ece In naif
tlll'll pokt' IIl'll t holt... III th l' plastic. Rl'fri gl' raIC lengthwIse
ullul dulled, al least 1 hour or up to 2 (bys. To
St.'fVt'. b'Clltly bTII~h allY so hd ifil'd poaching liqUid
off tIlt' salmon :;lIld spnnklc with millCed fn.... h
herbs and/or It'mon slices.

2 . PH-! of! ....... of the leek ~ye<"s end. Ql'flSItlg II>etn I~I
to the DOIIrlt. iIIlCe lhem .nlO Y.·.nch malchsllClu.
OVEN-POACHED SIDE
2 . Followmj.; t1w photo 011 p~g<' 2·0, removc
OF SALMON :my 1'111 boll~~ from the ,al mOI1 . 1'31 th~' ~lll1lon
SERVES 8 to 10 dry wilh p3pcr towcis. IhclI «'3SOI1 wllh $;lll. Lay
PREP TI ME : 5 minutes 111l' $;llmOI1. skl1l-<ide down. 011 101' of tl1l' fOIl.
TOTA L TIME : 1 hour plu, 1 hour 30 mInutes cooling Spr111kle \\'1Ih Ihe \'111CgU and by tll(' h~'rb spn!t§
and ch,lI ....g time OIl top. Arr.mge the 1('111011 <Ii((~ 011 101' of the
herbs. Crimp till' fOIl down OWT tbl' tidl.
if srn"II~\, " bl.~ mlU~/, )'0/1 (,,,, OI,("II-P''''''' /11\1 ",11,·
1'1111",11)' u'r.'Pl'rJ sidt'S rif S"//l/I'" ", rill' $.,,,,( 01'("1/ ((III 3. Lay til{.' fOII-wr.lpped fish dm.'Ct.I)· 011 thl' bJkllll;
1111" IIpper· mill 1<II1'tT-miJdlr rMks) wi/hom ,'/lerill.i( r.Jck (wllhom J ookmg sh\..'ct) and cook until thc
,ItI' ( ... )k",.~ liml'. 11 1m!' II'"'' "JII(!.'dr(.III I1f' iuh111' color of the flesh has mrned from p ink 10 or,l1)f,....•
w/rd .r.'f Ihl' (,tltT l'IIIt:\'"r. &on ... Inlh 1111)' I!f Iii,' s"", ::Ind the Ihickl!St part mcasUrl"l 135 to 1-«") degrcl"l
m .."" s.lUers "" I"!I!" 6J8. 011 an l1lSL11l1-n'ad IheTmonlt'tl'r, 45 [0 (If) 1I111lUl~'5.

(4-pound) sId e of Jalmon , sk in o n
Salt
2 table spoons cid er IIlnega r
6 sp,l!ils fresh larr.. gon or dill
2 lemo ns, , lI ced thIn
2 l ables poons minced frlSh tarragon o r dill
(fo, s.rv ln g)
Le mo n wedg es (for lI,vlng)
1. Adju~t an o\'cn rack 10 the l111ddll' posmon
and heat the 0\1<'11 to 250 d l'gf{'l·~. r-ollowillg till'
photos. asscmbll' three sheets of fOIl :md spray
wllh n'g:clJbh: 011 SpI"J)'.
4 , Rt'IHUI'\' the fidl frum tl1l' OI'CII ,lIld opl'n the
fOIL Lt,t tl1l' Sollillon rool ,II ro011l tClllpl'ratun:
for JO 1l1111l1le<.
S. Pour off ,my KCIIl11ubted liqUId. Re ~l'.tI thl'
salmon ill thl' foil and n'frtgcr,l\ c until cold.
abollt 1 hOUT.
6 , To SCTve, ullwrap the ~lh non , FOlJO\\111g the
plmlm on pagt' 247. brush aw,l}' Illl' !cIllOIi.
herb,. and any solichfit'd 1)()3dllng hqUld.Tr.lIl,fL·T
the fish 10 a seTV1Il1; pblll'T. Sprmklc 111l' ul m on
with Ihe 11lmCl·d 13Trab'Oll and ~cr\'e w llb tbe
lell10n Iwdg......

WRAPPING THE SAL M ON FOR OVEN·PO A CH ING

I , Cut two ShMIS of heav~·duly fo,1 2. La~ Ihe shlKlU .. de·b~·s,de. folded 3. Using your fingers, firmly pre ss the
about a foot 1000Qef Iha ... 1M fish FOld sides logether: OV<!,lap the edges arid seam lIal
UP ()fie loog side of eIIch piece o f foil fold 10 create a Hr>Ch seam
b~ 1 ir>Ches

J' _ __

• . Lay a th.rd sheeI of tool ewer the
seam,""" spray w,th Ye08lab1e OIl
~.,
.-
S. lay In. solmoo (low ... lhe c...,t", of
lhe fool aod Ioid lhe edges up OWl' In.
Ii. Fold In. edges of thoe foil to c,..ale
a seam 0I'l lOP of lhe salmoo Fold the
erods 10 secure the seam. bul do r\OI
cromp tOO loghtly.

THE A M E RI CA'S TEST KITCHEH FAMILY COOKBOOK

To Make Ahead
The poachl'(\ 'l..llmon can bc rcfngcr.llcd lo r up
10 2 d ays in :ul va ncc. Le I Ih l' Solllllo n m J I roo m
tl'11Ip~'ra[u n: for 30 U1inU{l'~ hdon: ~crv !ll g.
SERVING WHOLE POACHED SALMON
~.
<
I.Unfold the foil and genUy rtlmOVll the lemon. herb5.
and any solld, f,ed POlKhing liquid from the su ,fa<:e of t he
salmon.
Z. Slide both hands uncieO'neath the salmon from e; ther
end for suPPO't , then carefully Irander the salmon to II
serv'ng plaller or cu ttong board
J . Garlush the salmon w,l h m,nc;ed t. ragon and serve
w,th 1 _ wl<loes
Buying Fish
Buying top-quality fish Is Just as important
as employing Ihe p roper cooking technique.
Here are a few general points to keep In mind
when purchasing fiSh.
Always buy from a trusted source (prefer'
ably one wi t h high volume to help ensure
f reshness). The store, and the fish 1" It.
should sme ll like the sea, not fishy or sour.
And all the fish should be on Ice or be
properly refrlgerllted.
Milke sure the fish you buy is fresh. The
flesh of Ihe fish Should look bright. shiny,
and fi rm, not dull or mushy. Whole fish
should have moist, taut skin, clear eyes,
and b right red gills,
When possible, have your f ishmonger
slice sl ellks and flllets to order rlllher than
buyi ng precul pieces that may hllve been
sitting around.
Keep you r fish co ld . If you have a long
rid e home, ask your fishmonger for II p ln -
t ic bag of ice to lay the fish on , At home.
slore the fish In the COldest part 0 1 your
refrigerator (I" • sell led bll9 over II bowl
of ice Is best),
, Cook your fish t he day you buy 11.
!jt4t J{itc/wr !jip: OV E N- POA C HE D SA LMON
ThIs Is II simple way 10 NPOach~ a side of SIllman
without h/lvlng 10 make a poaching broth. The tricky
PII,t. however, Is telling whe" the fish Is done. Looks
can be deceiving here because Ihis slow-cooking
me th od o ften pro d uces sal m on w i t h a strange,
seml- " "nslucent ora" ge hue, like t haI of smoked
salmon. even though It II fully cooked (lhe normal
COlor retu rns after II's chilled). The best way to tell
If I he fish is do" e is t o Uke its t emperature-the
thl~kest part shou ld measure 135 to 14 0 degrees.
Don'l wo r ry about laying I he foil plleket of ,almon
directly on I he oven raek_ Our well-constructed foil
po uch Is $urp rlsl"g l y stu rdy and can easily supporl
the weight of the fish without any risk of leaking
o r sagging.
OVEN-ROASTED PRE PA R I N G OVEN· R OAS TE D S ALM ON

SIDE OF SALMON
SERVES 8 to 10
PR EP TI ME: 5 minu tes TOTAL T .... E: 3S mmut es

A ,;.It t!f sa/moil (,m r.II~",r ill sr:::t f,,,m 1 f.> j powrds.
"11,;.' rfOl't will 11\"/.0 """ ,III)' $idr I!f $,,/mu/I ./"'1
II'fI.~/IS -I fI,m",/, .>, bs (1U1)',hillg II1~rr rdll ,WI Iii
011 tilt ""kill,I! slll'r/) ..\II1~·r SUn' I" Jisr hroll'Y.rlr;,y
al,mwUllllj"i1 /I"" is 18 wrhr$ll,d,· O( Y.JUT sli",1! 11;11
'w, ""rI,>. !{),<m aff' mokit(t! " I llll/lIrT /11(,,(( "f1"llIIml ,
("/'(~'fiJ r ,i()IIF11tJS "[.'111 lIIilllU/'$ l1irrdd (11h~ sprrifiril t. Fold a widll $hMt 01 h\la~ ·dut ~ fo,1 so Ihal It is about
(Ot,kill.l! rimt. linch wide.. and I fOOL longe. than the satmon. Lay Ihe
fool doll9Of1al1y Klon e nmmed balung sheet s.o {nat
lhe edges of the foil ove. hang Irw bakIng shMl eQualt~
4 ta blespoons (}S slick) unsalted butter Sp .a~ Ihe fOlt With vegetable oil sPray. thefllay Ihe
I shano t, minced salmo" ski,,·s,de dow" on lOP of the foil. Fold trw ove.-
Sa lt hang'ng e dges of fool u",". s.o lnal Ih"Y hI Ofllhe pan.
t abl u poon mInced Ires h dill
("-pound ) sid e of 'almon, skin on
Peppe r
lemon, sliced t hin

1. A(~\I~I ~ n ovcn r:lck 10 tht' rm ddil' position

.md hl'~t tl1l' ovell 10450 dq;rct-'s. Mt'lt die but·
ler III ,I small saucepan over mcdium-Iugh he;,L
Add the ~hallot and Yo Il':I<l'oon Q II and cook
unll] ~oftel1ed, ;lboul 1 nll11utl" Off Ihe heat. stir
in the dill. 2 . Afl ... . emovlng trw sal"""" f.om {he oven. use thot
folded. ove.h/ingong edges 0 11011 as hIIfldlK to transfer
2. Foil! :I snt'c t of foil !>O that Lt IS I mcn widt'r lhe salmon f.om trw bakIng sheel to a culllr>g ~rd
and I fOOl longe'r than tht, Sldt' of \,111110n. Lay
the foLi diagonally :tCIll"S a r1Llll1led baking
sht,t,t and ~prJy tht' 10il with wgt'tablc ot! spray,
R l'l1IOVC ~ny \,111 oolll'< fmm the salmon (<;'ct'
1'3).:1' :2013). Pat the s;IIrl\On d ry wLth p.Lpcr rowd \,
then \cason Ilith \.111 Jlld I'o:ppl'r. Followmg the
photo.la) tho: ul mon sklll-\ldl' down o n the fOIl.
Urush with tht' dill bUlIl'r, thl'n lay the lemon
\hc~ :tttracuvcly ol'cr tht, fidl.

3. Roa, t Ll1ml all blLt till' I'ery cente r of thl' fish l . WOrillng from or.. end of Irw salmon, g./tUIthe foil and
has ltlrm·d from tr.mshICl,nt to 01':l11111'. 12 to 17 run. iOI'!iI o ff ..., spalula betwee" the salm<lf'landthe foil
11l1l11l1es. to loos,," II

4 . FollO\Ying th t· photos. tran.fer tht, s,"IlrnOIl to .1

CUUIU).: board (or St.·rving plau"r) usut~ thl' fOIl :1 \
a ~ lil1g. R un ~ ~pa tl da undernea th the \;11mon to
l()t~'11 it from thl' fOLI. Using till' ~patu\a to hold
the ...-.Imo n III pbC" on the clluing boartl. gl'mly
pull the roil OUi from und ern eath thc -;almon .

" . Holdl"g lhe spatula ~lCally agel",1 11>" thlckll. end

o f Ih" salmo". g"ntly C)Ullthe fool OUI f.om undernllalh
l he ..Imon

THE AMER IC A' S TEST KIT CHEN FAMI LV COOK80 0 K

V"'RI"'TIOHS
ROASTED SALMON WITH BASIL, Buying Salmon
TARRAGON, AND GARLIC
Salm on Clln be c ut In a v ariety o f ways.
Cook I mili ced !}.rlic dove wi th dll" ~h3l1ot in ste p
De pending on the cut, you may need to alter
I, Sl1b~tItlitc I ohll'<pooll .mlll'cd fl'l.-o;h h .•o;j] ~lld 1
your coo king time or me thod, or both (we
ubksl)()Q11 mmced fl'l.... h tJrrlf,.'01l for the d.IL
sp ecify how In eac h recipe). Here are t he most
commonl y $old c ut s 01 $.!lImon, along wit h o ur
CHILI-LIME ROASTED SALMON
t houghts o n how they should be COOked.
Cook 2 teaspoons dill. I)()W(il-r, I IIIl1lced garhc
dow,3m\ 'A u'Jspoon caYl'IUIC Iwppcr with til<'
shallot HI step I. Su bstit ute 1 tJbll'sl'oon IIIIIKed
frt....h CI\Jlllro for tlw dill. Subsm llll' hl11c <hn'<
for tlw lemon Jnd sp rmkll' with millcl'd ~cJ1Iion~
(if dl'SIn'd) bdofl: ~rvillg.

5f!Jt Xitcflm 5ip: OV E N - ROASTED SAL M ON

ThIn hllets. cut f.om lhe tilil end. cool< 50 last lhat
This is a simple way to ro.ut a large amount of +t IS ImpoSSIble 10 get a nlC. sea. before the fIsh IS
salmon with moist results every time. And ou r foil overcooked.
sUng method en su .es easy handling o f a I",ge piece
of fish f.om oven to plalte., a maneuver t hat w o u ld
otherwise be trkky. The Irkk 15 10 place Ihe skin side
of t he $.!Itmon dir&etly on the foil, which 15 then easily
relellsed with II quick swipe of a large metal spatula.
Use a IIIrge baking Sheet so thllt the selmon will lie
ftat. " vou can 't get the fish t o lie flat , even when
positioning It dillgonally on the baking sheet, trim
the tail end. Thkker fillets ate cut from the head end or untet" of
the fish and a.e coosldO<ed the prIme CUi of the lish
They ate thick enough to _ flICeI~ WIthout over·

cookIng and are easy to II"., (If dMad)

Test ing: PllII5tlc Fish Spatullll5 A re Best

Whllt, thl")' may be called fish spatulas. thl'S<.·

flexible. dUll <pltu!'lS are <'qu3Uy good ~t fhpping
chich'll cutle" ;md stcaks. "fI<'cd anJllnd S7,
thl' Ma tfer Slotted Pelton Spillultt W.l~ our
fJvonte, outpcrforll1l1lg ~p.lt\lb.s cQ<[llig ei~ht
tLrllC$ 3S much. The Matfer Tl'Cl'I\'cd ran'S for ItS
comfortable lunule. long bladc. ~nd cXl'c p[lOlul
performatlcc. Ikc;lu.5l' of It, <l1Iooth. slippery Bone-IO steak$ are sturdy .nd perfect for pan._"""
pl.Nlc surt:ICC. the spatula IIIl1lhlr fl ipped fish ",.Ihng.•nd roalltng. blll because of the bones and
without" Jrrlllg thc delicJte flL"ih (;. ~ Ihc liIet<ll sktn, they ....e not .ecom....-nded 10' POi'cn.ng
spalUla~ did). :\11(1 It is completel y \ .•Il.' lor 11011-
~tlrk skllkts. Wc recommend fi<h sp,ltllbs with
011\" CJ"cat: Tlll'Y an: de~ignt'd lor rl j.:hl -hJnded
cooks. ~mc cOlllp;lnil'S llIake lelt-h.mdl'd vc..-io n\
l\ well. but Ma&r do..... not.

Salmon steaks .....e I'&<luently sold boned.nd t.ad

Tn.se stealt!; ar ••• _,..UI. 11K the bone-on ..... SIOnS
and •• e su,tabie lor POaChing

"""-paSlry fKlangles make lhe bPsl 10PPIn0 lor delocale
Salmon and lMl< Pot Pie.
5eJt X itc!U:1I gip: INDIVIDUAL POT PIES
Al with any pol pie, this re cipe can also be made
In Individual porlionl. Sprinkle Ihe salmon equally
Inlo 6 or 8 Individual ra meklns o r healproof serving
bowls, Ihen pour In Ihe sauce and lOP wl lh a baked
paslry reClangle (you win have exira paslry). You
can also use your serving bowl as a guide when
cutting out Ihe individuallopplngs Instead of using
the puff paslry rectangles. Whether making a large
ca$lerole or Individual portions, pre baking th e
pastry Is a must. If Uled unbaked, the paslry will
become soggy and leaden when Ihe pol pIes b.,ke.
MAKING PUFF - PASTRY RECTANGLE S
Use a PIzza eun<l! o. sharp pa"ng knl'e 10 cut lhe sheel
01 P<Jlf pastry imo thref! pIeces along lhe s<lams. th<ln CUI
II crossw is<I Into lourths to make 12 rectang les Brush each
wllh ceat<ln egll and Iransfer to a bakl'1-g sheet lined Wllh
parch"...n! paper
THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK
SALM O N A ND LEE K POT PI E
SEAVES 6 to 8
PREP T'M( ; 20 mlnules plus tIme to lhaw the pastry
TOTA L TIME ; 1 hour
U,,/ikr III,W 1',)1 /,ifl, ,/liS" ,lIIf d<H'S IIUI IIIIIY" ,hI' (0),,-
1'ell/i(lI/lIl I,)p PdS''l' mISt 11("(1111,1' i, wmtld (,WSI' tlrr
fisl! In'UI·,,,I! il 10 m...mlj/k. Our hlpl'i,~!! 11 c/win' IWr('
i.' PI!ff-l'dSlry (II1-(1I/1S, II'hich lin' msy I<J mllh' "'HI
IlIImflil'f. P(lr m/lT/" i'Y'",lIlIIiOIl (II! fI'!O·JlIlSlry, inc/ut/-
ill,!! II/IS IlII I/"'II'''.~ iI, S"I'/' I',~i..'(' 28. 17lfflm'llf ,1ft,."
dill is imp"rll/lIl 11(71', so II" ,,/I' S/I/,$/;I IIII' Ilnr,/.
TOPPING
Fl ou r for th e counler
(9 ~ by 9 -l nch) 'heet frozen puff pastry,
thawed
large egg, lightl y beaten
F I LLING
2 pound, ,almon fillets, skin removed (see
page 252 )
Salt an d peppe r
6 tablespoon s (Yo stick) unsalted butt<lr
1 leeks, wh ite and light green parts onl y,
halve d a nd sliced }4 Inch thick
2 garlic clova., minced
1 tabl e.poens all·purpo$<l flou r
2 ( 8-ounca) bottles clam lulce
2 c u ps whole milk
cup Ironn peas
Yo cup mince d fres h dill
2 tablespoon. fresh lemon Juice
PInc h nulmeg
PInc h cayenne pe pper
Lemon we dges (lor serving)
1, For thl' topplllg: A{~ust all own rack fO the
lowt~t ptXlUon and helt till' OWIl to 425 degrecs.
Dust the COuntl'r lightly wi t h flour and unfold
tlw sh eet ofPllfTp:l ~trr, Following t he photo, USe
~ plZZJ cutter to CUI the p~~lry Into 12 rectangk-s.
Brush the reclJllgle\ lightly with egg, Ihell 1r.1II~­
fer to a ba king ~hn't line(1 with pa rchment papt'r.
Hake I1mi l 111l' rcct3ngll'S :IR' pufTL'd and 111;1111>,
browned, ~bolll H II l1nutel.AlIow to coolon tiLl'
baking sheet IIIml nel'dl'd.
2, For the filllllg: R <:dUct' the OlX'1l [empcrafllrt.'
to -lUi) degn:."t'S. R emove :1.11)' pill hom.'S from
Ihl' ulmon (sec page 243) and cu t into ~-lIlch
ptl'C<'~. Season tiLl' Q.lmon with s;L1t and pcpp!.'r,
thfll spl"t'ad It In a 9 b)' 13-lI1ch bakmg dl~h :lIld
~l' t aside.
3 , Mdt tlw bUlIl'r ill J large Dutch o\'..'n over
medIUm heal. Add the In'ks and Y. tt'a'poon
salt and cook uillil soften ..,d, about .5 Imnml'S, Stir
in the garlic ,md cook unnl fr.l!;r,mt. ~bout 15
seconds. SlIr 111 the flour ~nd CO~I Ihe \·eget.1bles.
Gndually wlusk III the cbm JIIICl' and milk until
~lI1ooth, Brlllg 10 a simnll'r and cook unul Ih ..'
S;lUce IS thick, lOOIll I Illlllutt',

4 , Offllle heat, sur III the peas. dill, killon JUice,

IlIltmeg, ami C,lyenl1l:, St'ason with '.lIt and Pl'\)-
[It'T to 13ste. Pour the rnixlUrl' over the salmon in
the bakmg (h~h , Usc a spoon 10 n'di~tr i bUle the
Qlmon ("\'<'nly Ihroll£hOlIl the dl,h,

5 , Arr.lIll;l' the n.'Servcd puff-PJ~tr)' n:ctangles

altnc{\wly owr the cassl'role, Ihke mllll the
~:lUce IS bllbbly ,mel Ihl' ~llmon I" fully cooked,
13 10 15 1II11lUles. Lt'l ,il for .5 mmUll" before
st: rvIIIJ.!: with t he kmon \wdgl~.

To Make Ahead
Thl' tOppll1!; 1Il Step 1 and the saun' III ste p 3
Frnh salmon....,kn alilhe d,ff .. ~ when ..... ~,ng IIIne
may lx, prcp;m~d up to I day 111 ad\'allce, Wnp
P",,·Fned Sillman C\lkes
the pastry ..qu:m:1 lightly m plastiC \\ r.lp and
Slore at room Il'nrper.rture. Tnn<;fer till' ~ru ce 10
.1 cO\'eTl,d Cl)lII.1mCT and refnger:lte. Wht'n ready
to assl.'"rnble and bake thl.'" ca<;serole. I'Cturn the fill-
ing to ;l snnUK'r in J Slucepan or the microwaw 1. itt'move any pm borll'~ from Ihl' ulmon
befort' proceedmg with steps 2, .. . and 5. (~'t' plge 243). PAt du.' ylmon dry wllh PJper
towels, [hen cut into 1-lI1ch chunks. C:lrcfull~
pulse half the Sllmon III ~ food proccsror uulll
find)' nUllccd but not pureed (s.c(' the photo on
PAN-FRIED SALMON CAKES p.1ge 252). about .j pul~ ..'S. Tr.llIs[(' r Ihe Qlnron
SERVES .;
to a I:u)l:c bowl and rt'PI.'":lt with the fl.'"l11.l1l1rug
PREP TIME : 10 mmutes
"lImon.
TOTAL TIME : 45 mmules (includes IS mlOVles
2. Gently stir Yo cup of the breadcnnnix. the
chilling I'~)
mayonnaise, onron, rank,)'. knloll jmco:, ,mil Qlt
A 1I'!'~l'" oj 11.""11"'' IS /Irf si",p/l"$1 tI«'''''II'lIIi/IJ{'m ,., IntO the salmon to form J col1<'SI\.... nm.:t\lrc.
,I'("sr $,,1"'(1/1 (!lkrs, bill dll)' ollr "J I/r( S"IIf/:5 011 P<I.\!'· Form the nllxwrc IIlto fI punes. rou);hl} 2%
63911',11 ai,,, IMI",I!Il'.II.!{)'<J1I d.",', /UIIO;> " 12·;/U/, ruches w idl'. lay till' 1'3rtll'S on two pbt(" lrll,,'d
skill1'l, (0;& rhe s.rlmml (d/..ors j,l b,lIr/rei. with pb<;ric wnp. Frel'zl'. ulicow rl·d. IInnl tIll'
panit'S fl'cI firm. about 15 mmll1es.
l Y. pou nds salmo n I1Il tts, s kin . emoved
l V. cups pl,ln dried b •• adc,umbs 3. Spread the flour. eBb..... and remammg I cup
(••• p.g,. 300-30U brc.ldcrumbs in three separate shallow thsll<'~.
Y. cup m ayonn aise Workmg wilh one pally It tIIne, drcdgl' through
y. eup grated onion tll(' flour. dip 11110 the egg, then coal wllh the
2 tables poons minced I,esh parsley brt·;ldcrl1mbs. P fl~S 011 the breadcrumbs 10 Ill,lkt,
l Yz tablespoons ',u h le mon Juice ~l1re they adhe re to thl' Ii~h , Lay the bre~dl·d pm-
y. teaspoon .alt Ul'i on a dean pbte.
y, cup en-pu,p o,e Iiou.
2 la.ge eggl, lig htly be .ltn 4 , H eat the Oil III J 12.-lIlch nonStIck skllkt ove r
\oS cup lIeg, table all medlllrn-high he:1I until slrnmneTing. Gently lay
Lemon wedges (fo, serving) all the Sllmon patlll'S HI the "killet :md cook until

Fish .nd Sh.lllhh


..olden on both sIdl'S, 4 10 (. millUll'S. Ll,t the
clh 'S drain brleOy on paper towels Ix'fon.' ser" lIlg
with the lemOIl wl'd~('S.
VA R IATIO NS
PAN - FRIED SM OK ED SALMON C AKE S
Sub<;t1Iule 8 OUTlCt'S coa~l)' chopped smo ked
ulmon or 10)( for 8 OUIICt,<; of Ihe fn'sh SllmOI1
l nd reduce Ihe s;Jlt to YJ Il'lSpOOIl ,
PA N - FRIED S A L M O N CA KES WITH
PAR MESAN
Add 2 IJbll"poo11S gmll'd P arlllt"SJII or A ~iago
( hl'l~' to thl' ~l Jrnon IIllx ture III st l'P 2 and
IIw s.Jit to !II tl'lspoon.
To Make Ahead
I he ullcooh·d ~JllIlon patlK"; call Ix· covered
,HId n·frigl,r.lIed for lip to 8 hours befon' bread-
IIlg ,1I1d cooking (no ncc d to put dll'1Il III dl l'
freezl' r). Cooked salmon cak ..... can bl' cooled 10
room temperature, then frolen in a zlppl'r-lock
lTel'leT ba~ for up to I momh . R l'ill'.l1 till' frozl'1l
CAl'S 011 J pJpt'r-towel-hned pbll' III ,I mIcro-
w,l\'e for about J IU111111 t,<; or on l bakmg dll'l'l 111
.1 o400-degn;,e On'11 for 15 to 20 1IlH1U1l·'.
REMOVING THE SKIN FRO M A RAW
FISH F I LLET
I. us.ng a Sllarp 1(0.11, ~'a t e a co,n." of the sk,n I,om
Ille I ..h
2. Holding lhe COt .... 01 ",",n formly. sI,de the Imrie
belwHn 11le!rst. and the sk," to separat., them
TH e ... MERIC ...·S TES T I( ITCHEN FAM ILV COO I(BOO I(
PROPERLY CHOPPED SALMON
Proc.,n Ihe wlmoo Ullt,II"" p.eces are Qu,le 5"",11 Be
n'd llcl' car.,lul not 10 ove<process Ill., salmon Int o a PilSle
5t.Jt JOkirctl 5 jp : U SE FRE SH SA LMON
Most of the salmon cake recipes that we researched
used canned salmon. but we found th" t It was well
worth the addi l ional modest expen se and efforl
reQuired to mllke them wllh f resh salmOIl. Cakes
made with CIInned salmon were lackluster (to
say the lent) and mushy. while those mllde with
fresh salmon we.e mOist and full of flavOf", with an
appealing, chunky t eIture. A food processor make s
Quick wo rk of chopping t he ntmon, bul be sure to
process the fish In two sep llr"le bll t ch es, and for no
more t han four one-secon d pu lses, o r It will tu rn 10
paste and be Impossible to shape. If you don't own
a food processor. Ihe salmon Is surpr isingly easy to
chop by hand; to make the chopping easier. put the
, " Imon In the freeler for 10 minutes, then chop.
FAST AND CRUNCH Y
BAKED COD
SEIIVES <I
ST ... IIT TO FINISH: 30 m,nules IZEIJ
/-{,II/,1,y/l. /",Id'ul. Or.lltl!f' n>ux'rJ', ,>r '''urPsl. Jil/fIS art'
.\~~,d "II,·'IJ,Jli,,!,> .r.."
Ihr (" rI. I( .,'mr ,1 /111' .fisl, pit-rN
df(' mud. tlmmer. Ih,' )' sh"uid Iii' .r..'/drd h! ",,,/1,. Iilirkior
/lire!', (sn· IIII' plm'I1 ,m I~!~~' 15J). I-·,<,s/, "/l'"dmmd,.<
(,,'( I~!\I(' .lOO!. m l:;/II''/ 11<>1," " (hiI'$. <lr mlS/.NI Fm,1;S (,III
lit' HI/'ill/lllrd r.."
Ihr Ril": fr.1t'--m.
24 Altz " .cke", cru shed Inlo c o a. se c rum bs
( 1 cup)
2 ta b le. po on s millced Iru h dill or parsley
o r 2 " ... spoon s d ried
Yo cup m ayo nnaise
1 t ab lesp oo n Oljon mu stard
tab lesp oo n Ires h lem o n Juke
4 sk inless cod fill ell (8 o unces each )
Salt and pe pper
Lem o n wedg es (fo r se rvi ng )
" Adjust In own rack to till" 1I11ddll' p<XlI ion and
h ... ~t thl' o\'el1 to 450 degre,'\, Toss thl:' crack... r
('rumbs wnh I uble~poon of till' dill. In ~ sep,l-
r.lI l' bowl. 1111;>;: the rt'nU l1l1 n~ I ubk~pool1 d ill,
IIIlYOllll,lise, IIIUSUrd. Jlld k'nwn JIII((' tog ... the r.
2, p,u thl' cod dry with p~pe r towels, the ll 'cason
with ~;Ih and p epper, Lty the cod in a bu nl'n'd ')
by lJ¥inc h bak ill!; d ish (~pace thl' PICCl"'l about
\I: mch apart).
3 . Urush thl' topS and 51dL'li of th., fish wi th t il.,
ma)'onnalSe mi;>;:ture, Spr11lkll' and pn.....$ till'
cracker crumbs Uito the I1I J)'0111lal~e,
4 . Ihke un tl t th ... c r umbs an' ~ol dl'lI brown and
th ... fish flakes apart \\'11\'11 ge nd)' pfO(i,kd WIt h a
p arm}; kllif~ (~ ... e the photos 011 p~l~e 257). ,.bout
15 m1l1mcs. Scrve with the Il'llIon wedg"s.
V"'RI"'TlONS
FAST AND CRUNCHY BAKED COD W ITH
CAPERS, TARR AGON, AND POTATO CHIPS
SU~fLnlle 4 oUl1ce~ h'nle¥coo ked potato ch ips.
crudled II1 to coaNC c rumbs (1 cup), for the R IIZ
nackef'<;. SubstinJle 2 tablt'lipoons 1I1111ced fresh
tarragon or 2 teaspoons dried fo r lht, dltl. Add
2 t,lblcspoons ca pers. rimed ;lUd n n nced, to tl1l'
IllJ)'OIIIIJise 11lIXCUrc.
Ensuring Even Cooking
Cod Is most often sold skinless, In a -ounce
piKes. SOmetimes, however, It Is sold In larger
odd -shaped piKes that can weigh up to 2
pounds. Faced with such a big piece of cod,
Simply cut It crosswise in to 8-ounce plecn.
One o f these pieces (from the tall end ) will
be much thinner and wider than th e ot he rs.
Be su re to tuck the thinner tall piece under
before cooking (to m... ke It thicker) so that It
will cook "t the same ra te a5 the othe r pieces,
FAST A ND CRUN CHY BAKED COD
W ITH HORSERADISH , GARLIC, A ND
BREADCRUMBS
Subsut\lt\, 1 cup fl'e"h bn'adfTllmb, ('k\' p;J~1.'
JOO) for thl' RItz cl'3ckcrs. SIl~t1IlItl' 2 t,lbl\'-
spoons Illlllccd fresh p.\r;ley tor the dill. Add
2 l~bll'SpOOllsdnil1cd prepare.! horser.ld l ~h. 2
{.\b1c~pooll~ capl·Ts. T1r15l'd ,md II11I1Cl'd, ,m<i 1
I11mced garli r clove to th e !11ayol111;I1~., I1I1 .... m n'.
FAST AND CRU NCHY BAKED COD WITH
CHIPOTlE, LIME, AND FRITOS
Subsm utc 4 OUIICt"S Fn [os. crusln.'d 11110 COJfS\'
crumbs (I cup), tor the R llz cr.lckl'l"~, SUbsm1l1l'
2 tlhll.... poolls I11 m c('d fr\'Sh cilantro for du.' dill.
Substltllll:' 1 ubk'lip<>OlI l1 ullced chipolll' dull' 111
adobo ...l UC\· llld 1 t;Jbl~POOI1 fresh h111l.'Juin' fOT
tilt' rmJ5(~ rd ;md the lemoll Juicl' III tht! nta)'O J1 ¥
nai~e ml~n l n'. Sl' rV<' wi th lime' \\l'dgl'" ;m{t!a<! of
11.'111011 Wl.'dhl'S,
Frozen Fish: The Basics
We have developed our fis h recipes with
fresh fish in mind , but we know that not
eve rybody ho'lS access to fresh fish all the
time. Th erefore, we a lso tes ted our recipes
using a varie ty o f frozen fis h , and learned
that with so me attentive sh opping and
II little ca re, It works wel l. When buyln"
frozen fish , make sure the fl5h Is frozen
s olid, with no signs o f freezer bu rn o r
excessive crys talilution around the e dge s
and no blood Inside the packaging. Read
the Ingred ients on the side o f the package,
which should list noth ing but the nam e 01
the fish you are buying , The bes t wa y to
defrost fish Is 10 le t it thaw overnight In the
refrigerator, ou t of its packaging but cove re d
with plo'lStic wrap: keep it In a single I... yer o n
a rimm e d plate o r dish (to ca tch the released
water). While It Is possib le to defros t fis h
In the sink under cold running water ( In the
o riginal wrapper, if it 's leakproof, or seal e d
In a zippe r-lock b ag with th e a ir squee ~ed
out), It·s diffiCult to evenly defro st more tha n
two pi eces at a time. We do nOI recomme nd
u sing a microwave to defrost fish , si nce
It Is Imposs ible 10 do so without all e rlng
th e Itxture of the fish or, worse, parlially
cooking It. And. finally, since defro st ing fi s h
will th row o ff a fa ir amount of water, be sure
to dry the fish Iho roughly wi th p ape r towel s
befo re s easo ni ng and cooking It,
FISH 101

w. . know that bupn.,-: fish ca n Ix· co nfusmg and thaI 1Il.1fkCI~ dOll " ~ l w.lYS stock till" [)' P'" o f CUI you
dl·~m·. T hIS (:ha rt wIll hd p you SOT! OUI your o ptions lnd explain wha l you' ll generally fi n d 31 Ih ... IllJr-
h~1. And SlI lCC W(' bdl\'\'.. that some fi~h arc ~ullabk for \.lutclIIl{. h.lking. or po.l chl ng. ~nd wnw 3rc nOl,
wt"'n~ l i ~lcd what WI,' (hmk arc the 1x'~1 cooklllg 11H:thods fo r JII till' tidl bt:low. For 11101"(' IIlfOrmJllon
on sl('ammlo: lisll, S\.'l' p.l);'" 262.

WHAT YOU'LL FINO lEST COOKIIliG

TYPE OF FISH AT THE "'ARKET TEXTURE FLAIIOR "'ETHODS

ARCTIC CHAR Flileu (wilh or wllh- Medium firm , pale SWeellind mild , Stellmlng, sautei ng,
out skin), OCClIsionlllly to bright orange similar In flavor broiling, bilking. grilling
steak s flesh and te~ture to
salmon Of t,out

BLUEFISH Whole fi sh lind fillets Medium firm, dark- Pronounced, Sluffing and roaSllng
fleshed fish well suited to or grilling (whole fish) :
robusl sauces and steaming, braising.
accompanimen t s broiling, baking (fillets)

CATFISH Whole 11sh and fillets Medium f irm, f laky Mild to slightly Pan' sea ring, $IIul'lng,
while fish earlhy baking , pan-frying,
deep'rying

COD Whole and portioned Medium firm. Clean, mild flavor: I Steaming, braising,
fIIlels (both with and meaty white fish suiled 10 mosl baking , oven·frylng,
without skin) any preparation deep frying, grUling;
and flavo, also great for soups
combination and slews

FLOUNDER Whole fish and ve'y Dellcale and flaky Sweet and mild, Stuffing lind bak ing
Ihl n fillets, Inte,- while Ii,h idenliCIIllO sole (whole fish); steaming,
changeable with sole saut' lng, pan -fry ing

GROUPER Whole f15h and fillets Medium firm, Mild to bland Sluffing and baki ng
meaty white fi sh
I (whole IIsh); steaming ,
pan- 5e arlng , 5aut,l ng,
baking. pan -frying
('lIIet s)

HADDOCK Filiels. usually with Medium firm white Very mild, well - Steaming, poaching ,
skin on; ask fish : Similar in tex- sulled to ,obust braiSing, saut"ng,
fi shmonger to remove lute to cod, bUI flavors baking, oven-frying.
slightly thinner pan-frying

HALIBUT Whol, $leaks, belly Very firm , lean Mild but rich, Steaming, pan -s earing,
sleak s, fillets (see white fish ; $leaks well- sulled to roasllng , grilling
pllge 264) similar to swordfiSh robust flavors (Sleaks): steaming,
pan-searing , 51lut,lng,
bak ing, roasllng , deep
frying , g,llIlng (fillets)

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

 WH AT YO U'LL FINO BEST COOK ING
AT TH E MARKE T TE XTURE FLAVO R MET HODS
TY PE OF FIS N

MONKFISH Sklnlen, boneless Very meaty, firm, Hellrty and rich , Steaming, poaching,
loin-shaped pieces pinkish-white fish, slightly muskier bfaislng, sauteing ,
cu t 'rom tail; ask the te~ture somewhat than lobster baking, oYen-frylng,
fishmonge r to remove lIkin 10 lobster pan-'rying
gray membrane meat

ORANGE Fillets Medium firm white Mild, with hint of Poach ing, brablng,
fish sweetness sautltlng, baking, oven-
ROUGHY
frying, plin-frying

SALMON Available wild lind Medium firm , deep Mild ,farm raised), POllchlng, roasUng
farm rliised; whole pink to orange in moderate to (whole fb h and sides);
fish, whole sides, color; wild salmon p ronounced stellmlng, poaching,
bone-In and boneless is larger and leaner; (wild) pan-searing, broiling.
steaks. fillets farm- raised salmon bilking, roasting,
Is smaller and grilling (steaks and
fattier fillets)

SEA BASS Whole fish and l illets MedIum firm Sweet and mild Steaming, deep frying,
white fish with grilling, stuffing and
translucent quality roasUng (whole fish);
stell mlng, poaching,
brlll,lng, PIII'I-seliril'lg,
SIIuu~jl'lg (fillets)

RED SNAPPER Whole fish (with Medium firm. flllky MiLd to moderllte, BIlking, deep frying.
COlorful skin and white fish ullnds up well to grilling, stuffing and
many bones), fillets, bold flavors roasting (whole f ish);
occasionally steaks steaming, poaching.
braising, pan-searing,
sauteing, broHing.
baking, pan-frying.
grilling ('illets)

SOLE Fillets, Interchange- Very delkate. flaky Sweet and Steaming, sauteing,
able wllh flounder white fish mild, best stuffing and baking
Suited to Simple
prepar3tlol'ls

SWORDFISH Steaks Very firm and Mild to moderate. Pan -seari ng, broiling,
meaty well sui ted to grilling
robust flavors

TlLAPIA Moslly fill et s (with Medium firm, Moderate Braising, sauteing,

lind w i thout skin) pale-pink flesh baking. oven-frying,
pan-frying

Tl L EFISH Fillet s Firm wh1te fish Mild to mOderate Steaming, braising,

sautliing. baking,
oven-Irylng

TROUT Wh.ole fish and filiel S I Delicate and lIaky, Rich and lI avorful Pan-frying, grilling,
ranges in COIOf stuffing and roastil'lg
from pale golden (whole fish); sautliing.
to pink Plln-frylng (fillets)

TUNA Sleaks Very firm , mealy Mild to moderate BraISing. pan-searing,

fish that ranges In g rilling; best COOked
cQlor from pink 10 rare to medium, not
dei!p ruby red beyond

F llh a nd S h ell fi Sh
BOSTON BA KED COD
SERIIES 4
START TO FINISH! 30 rnll'lutes I:Z:EIJ
0 ..." 'f br Imlpln/ ft' Ui,' .f•• ,..../x,,{l!h' bmllfrntmll.
Ii" I/rf 1('I'pm.~'lrfr ",11 ",sir .1.1/1' 111111 l<mti),
1I,'ml'm".Ir hrt.ulmuubJ ,Ill' Iltl' "uly ,my I,'
till' rnlll(I'J' (,',III1!1;' l/r,1/ iJ 1/11' I",lim,nk (If ,hi, If'il,.
cup tresh b'.IIdc.umbs ( I " ~g. 300)
2 '"bl"s poonl minced fresh pauley
<I tables poons ( II, sUck) unsalte d butter,
plus •• trll lor the baking dish
shallot, minced
I ga rlic clove, minced
1)iS, tablespoonl fres h le mon Juice
<I sklnlell cod Illiall (8 ounceli .ach)
Sail and peppe r
Lemon wed"e, (lo r n ll/lng)
1. Adjust an OW I1 rad.: to the I1lldd!~' pO~ItIOI1
,md he.lI the oven 10 ~ 5() dq.: rc...~. Spr~';J(1 lilt"
im.'.I(\cnllulx 011 ;1 11.Ikm~ \hcct alld toaSt unnl
li~hlJy ~oldcn, .,bow 5 I1II I\ LlIC,.T()~\ th~' (OJ~lcd
brndcnlllll,.. wIth 1 tJbl l·~,>oon of tlw rarsll·Y.
2. Ml·J lI wluk. melt til\" bunl'r 111 :1 small ~kill.:t
OVt"f IIll'Olurll Iw.rt. Add tlw ~hallm and cook
umrl wli l·llNI. abom 2 mrnmt.... Sur 111 tilt" garlrc
and nlOk umrl fragr:lIl1. about 15 't"conds. Otf
lilt" hl."Jt. ~(ir III thl." krnOll jurcl." and r.:rn.l11rrnl; I
tabl""">IJoOOrl "n~k)".
3 . PJt the cod dl)' with p:rpl."r tow~·ls. thl'n SCJSOll
\\ air utt ,11Id pl'ppcr. tay dll." COI.\ in a huul."r.:d 9
by 13-rnch h.rkmg dldl (~pact" dll." p rl'''-''! about
y. 111ch :Ipan). Pour llrl." 11Idtl'd but,,:r 1111Xnrr.:
owr 1Ill" l·od. IIr ~'n ~prrnklc \\ Il h dw toasted
Im:adHumb,. l1akl' IlilUl the Ii~h Illkes :IPJrt
whl."n gl'l1l))' pru(ldcd wuh .1 rJrrn~ kmfl' (~el."
till." plroto~ 011 p.lgl." 257).300111 15 l1 Hrlutl"S.
4, Ci t'ndy I r.l1I ~ti.or thl." Ii,h to II Hhv i du31 pla WI.
Pour ;rrry JlIlll' lit till' dr,h around thl' 1."{lgl'~ o f
th ..· ti~h. ::'l"f\"\.· with the Il' m on "t·dg~·'.
:]e,. ' j{itcliell !jip: A GREAT TOPPING
The mild flavor of baked cod makes It a natural
lor any number or flavorlul toppings . And while
the classic crunchy breadcrumb topping is superb,
sometimes you want something a iittie different. We
find that crackers lind ch ips make a good start i ng
point for Just about any eaw topping.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
:JeJt :Kildrell !jip: BRA I SING FISH
Braising is a great way to add Flavor to mild-Flavored
fish or to mellow the potent lIavor of stronger fish.
Bra ising al so cuts down on the splatter and odor
typically associated with the saut j lng of flsh. The
herr. keys to braisi ng are twofold: Use low heat (so that
,rr/lirn'
noth ing burns) and a skUlet with II tight · flttlng lid t o
trap the heat so tllat the 11sh J)4Irtlally si mmers and
partially steams, Don't have a lid that Iits your 12-
Inch Skillet? Use a sheet of foil and c r imp it around
the edges of th e skillet .
BR A ISED COD PROVEN<;: A L
SE RVES 4
sr... RT T O FINISH : 30 mrnutes IZlJI
//alilow, SI/.Jl'prr, tr/al'ill, "'"..-{i.,II, m,lI,kfr·,II, <Jr S..-" lUI;,
.{rIl'·li lin' "II ,1:,,,,11 .(lil1$Iiwli,'iIS ,r.'f Illl' (,)d. S/:n"(" IMs
11'1111 " /"4 of (ft1$ly /""',1111" j"PIlP II". /..\"/'" SIll/ft·.
2 tablespoons ext ra -vi rgi n olive 011, p l us
extra lor drlnllng
onion, halved and sliced thin
buib l ennel, halved , cored, and sliced
Yo Inch thick
Salt
" garlic cloves, mince d
1 "".S·ounce) clln d ice d tomatoes, drain ed
14 c up dry wh it e win e or vermouth
teaspoon chopped 'resh thyme
or 14 teaspoon d ried
Pepper
" sk inless cod !lUets (8 ounces each)
2 tablespoons m inced fresh parsl ey
Ollm a 12-mdl 1I0nstlCk. ,k l ilet owr
1. H l' Jt t ill'
lIll"drum-hi g h h<',lt Ulltli d lill1m ..'rill~. Add t h t'
OIl/UIl, fl."l11l..-1. :lnd Vj t ..·~spOOll ~,\ It. Cook 111m)
thc \'cgc t.lbl .." h;lvl." ~ofte llcd, about 5 Il Ulllrtt"S.
Sur ill 111<' g.lrlir ,lIId ('ook umil fr;lgr.I1H. ~hout
15 ~~·('o/I ds. Add Ih .., IOI1I ~ t(I('~, WillI.", thY11ll" ami
Yo (o:~~pOOl1 P(' I' P\'r. H rl11~ to a bOll.
2. Pal the cod dry wnh p~pl."r towl"is, 1111."11 ~e,l­
son \\ rth S:l\t .m!! pl'ppl."r. Nl'"k tIll' rod 11110
tho: !.;lllCI." ,l11d 'poon ~Ollll." of {he SJ lI l."~· ()\'t', the
fi~h, COVl'r Jlld I"\.'du<·': the he:rt 10 111l'(hulH·lo\\".
Cook unlll ti ll." Ih lr n,lh'S " I),Ir{ W\ll'1l ).:eml)
p rodded with a p.tr1llg kmll: (~.:c p~ge 257),
JOOU{ 10 rmrrUI~'S.
3. Tr.I11~Ii:r tht:' fi,h to mJlI'ldu:t1 plal<.'S. Sur the
p;r.r;l.'y 11110 tire !.;mce and 'l";I\{)1) wlIh u1l dlUl

pepfwr (0 t,I,le, Spoon the )kIlIee over the r.,h and
drizzle \\ Ilh ~I lmle oil (if dl'Slred),
VARIATIONS
BRAISED COD WI TH PEPERONATA
Sui>smute 2 rcd bell peppt'''', \IClllmed, Sl'eded,
ami nIt nllo dlln \tTlI", for tlw li.-nnd. Add 2
tl';lSI)()()n< papnkl to the pan \qth Ihe garlic.
Sulmmue 2 labk'Spoom mmeed frt"Sh baSIl for
the I'JI'>ll')'. llg.htly ~prmkk \\ Ilh bals.amic or
slu'rry vlllq;;lr whell dflllllllg. wnh the ollw 011
bdiJrl' ~l·r\lllg.
KN O W I NG WHEN F I SH I S DO N E
~,cooked lIst> Is tough, dry, and IIn'Often UnfOf'
IUNllety, ewe'cook,ng fIsh IS !IIIIO one of I,... mosl com·
mon cookIng ml~I""es Ttle trick 10 pe,feclty cooked
flsh-hsn lnal is cooked all lhe way IhfC)ugh bul nol
d,oea OUI-'S knoWIng wtIe<l to,.move ,I 'rom the OWln
(Of pan) so that ,I Is IUS! '''ghlty Uf'I(f.e,done. /If'Id ttlen
allowing ttle ,es,dual heal to I,n,sh ttle cool"ng. Tho, ,s
O1a.y to do wllh Mlmon I)ICbUH ttle ctwnge ,n colo •• s
"" obvIOUS W,lh whole hlh. howe\Ier. the ct>angct In the
COIOf '" much mo'e subUe end ha'de<" to see To make
"",e that the hlh IS cooked JuS! nght uH a PIInng kn"01
to ~k Insode

B RAISED COD VERACRUZ

Onm the fennel. Add I te:lspoon dull powd er
amiY. te :"pt)(lll C\llUlII to the pan wnh till' garlic.
Add I/. Cli p pi miellto~,tulfed g.reen ollve<. slin'd
t h ill, to till' fMIl \\ II h till' tOmaIOl',. Su\:r;U1U1e 2
labll"poon, I1Imcl'd fredi clhntro for the par<;ll'Y'

B AK ED F LO UND ER WITH
CRAB STU F FIN G
5EA VU 6
H ... LF ·CO OKlO ~'5M : The lIesh Is stlll l'anslucent
PREP TIM E: IS m,nut"
TOTAL TIME: I hOUf 25 m,nute5 (,nCludes
30 m'l'Iules ch,llIng lime)

ric rl'(]llIJl/lfllll /1II)lm,11 In'slr or ""SI('lri;:l'l! IT,,blll(,''

(SIT l"l~Oj" 21 ,r." 1/I/lI't' "!(ormllll,"') ,,"/rl'r l/rllli l/ir
1',111111'11 IT,,I1IIlrlll(p'lIfll illlhl' !lIpr""<lfi.'l'1 ,' islrs. SIIIoII/
s.,lr .filkl. lin' a ,11<,,>11 .<IIIIi/IlfIIt' ({If lilt' .Ilmull/rr.

6 t .. blespoons (Yo stick) uns alted buller,

p lus m o re fo r t he tHl klng d ish
)oS o nion , m inced
)oS re d b e ll pe ppe r, st e mm e d , seeded , a nd
m inced
teasp oo n O ld a .. y Season ing
PEIIF£ CllY COOII I O PISH : The ,tesh Is opaQue and lIaky
s..n
but 51 ,11 IU>CY
~ t eas p oon caye nn e pe ppe r
I garliC Clo ve, minced
)oS cup hea vy c rea m
pound 'resh o r past e urize d c ra bme a t ,
s qu eeze d d ry .. nd picke d o ve r
4 "blesp oon s m inced fres h parsle y
t llble spoon 'resh le m o n JuIce
Pe p per
12 sm ll it s kinless Iiound e r fil le ts o unces c:s
eac h)
c up brea d c rumb s (see p ages 3 00~ 301 )
Le m o n we d ges (l o r serving )

1. Mdt] I.Ibk<;POOII~ oftlw hu!tl'r III a 12~illch

1I001S1itl.. \ kilkt ovcr IIll·dIUIlI heal. Add the OVIiIl COOIIEO ~ISH : The flelh IS dry and lalt,ng IIp.11f\
0111011, 1x'1I pepper, Old Ilay, % teaspoon I.OIlt,
"'lid IIll' ca)'l'lIne. Cook unnl thl' wgl'lablt,s are
softened, "bom 5 Illlllutes. Sur III the )tOIrlK" and
cook unul fngr.lIIl. about 15 Sl'cond~. Sur III Ihe
crcJ11l. U r111~ ro a boll Jnd cook ullul IIw n \lx~
turl' IS wry thick, abom :; mltlutl'~.
2. Tnnsf~'r Ihe CTl',un mix tu re to a bowl. Ge ml~'
fold III Ihe cmbmeat . 2 rable'poom of till' pJ r <;]l'}',
JIl,\ Ihe Il'moll Juice. Season WIth S,11t ;md pl'p~
peT. R efngenll' rhl' filli ng UllUl dulled. about
30 mmmt'~.
3, Adjust an own nck 10 the nuddle pO'illlon
and heal Ih l , own to 4HO degrcl"S. 1':'11 the floun~
der dry \\'n h p"'pl'r towl'is, the n s("ason wnh \,111
and peppl'r. Dollop Yo cup o f th t, chillN\ crJh fill~
m~ owr thl' nar row er, uII end of each filll'1. R oll
till' fi dl lip aro un d thl' fi llmg IIl tO t i dy bundk....
!ie.JLJUlclwt fiip: SAUTeiNG THIN FISH FillETS
We prefer a comblnatlon 01 butter and oil w hen
sauteing Ihln (and mlld, flavored ) lish lillets because
it gives a rich fla vor boost and golden brown c .... 51
to the flll el s. Generally, we 'd worry about burn ing
the butter, but with such a short cook ing time as
thi s. 1I's not a concern . For a light and crispy crust .
rathe r Ihan I pasty one, don't dredge the fillets In
the flour until lust before you ..re ready to cook
them. Fi sh l ends to come home from the market
pretty wet, and II dredged directly In the flour, Ihe
cru st will end up c lumpy and soggy. Instead, pat
the li sh t horoug hly dry with paper towels, season
w ith salt and pepper, and then allow It 10 stand
for a l ew mi nutes. The salt will cause the Iish 10
"sweat ; causing tiny bead s of moisture 10 appear
on the surface . This moisture will allow just the r ight
amount of flour to adhere 10 the flesh.

4, Lay tlll' fi~h bundks se a m~~i<k down III J. but~

teTl·d 'J by 13~mch bakm!; dIsh (~PJCt' thl' )lleCl"S
"bom Y:t 11lch apa rt). Md t the fI.'mammy J tabk~ Showing Your Best Side
SPOOll\ butter and brush it ove r the fish.Toss the
W hen saut eing f ish, chic ken, o r eV(!n steak,
brc;l(lcruml:>" 1I IIh the re maining 2 tabkspoons
always lay the best · look lng side down In the
parsley ,md spnnkle on'r the fi~h . Ihh' ullul
pan fint . The first side alway s get a better·
Ihe breadcnunbs arc goldl'n brown and the fish
loo king sear ( becau se the pan Is c;: lean and
Ibh... apa rl w hen gently prodded wll h a pJTlIlg
ho t), and If you try 10 get a good sear o n
klllfe (\Ce page 257), 15 t o 20 m HlLltcs. Serve
bo th sides yo u risk overcooking. For fi sh,
wlIh the lClIlO11 lVedg~'S.
such as sole, lay th e fish in the pan bone-
sid e down (see below ). For chlc;:ken o r beef,
To Mak e Ahead
choose the si de that lOOks most smooth and
The fill lllg can bt' assrmblcd through ~te p 2 3m\
refrigerated for lip to 2-1 h ours. The flo undl' r can unmarred,
be sturfed and rolled through step 3 and rcfr iSl'r~
aled fm up 10 4 hours before bakI ng :.IS d1l'l., ctcd
m ~tep 4.

!ie.Jt ::K.i.Ulten 5 i,,: STUFFED FLOUNDER

TM bone sode of any fish w,11 N~ tOUnOed ,ndeota·
Thi S clanlc dish Is lound on almo st eve ry seafood t,oos that .ur> along tna le"fjth of the foIIet Thil s,de
restauran l m enu In New Eng l and. Usually Ihe I lIlIng shoutd be cooked forst and plaled taci"ll up
15 made wllh c rea m cheese. much like fo r Crab
Imperial (probably mosl reslaurants use Ihe sa m e
mixture lor bolh). We noted that the crab filling
didn 't nee d to be so thoroughly bound, however,
because the flounder holds it together. With this in
mind, we preler the more delicate Ilavor o f lightly
thickened hellvy cream liS a binder. Fl avored wllh
ju st " ew aromatics. th is Simple recipe t ast n beller The skon SIde of any fou. ,s cIa.kef and 1I"ltet tl
t han those we've eaten at restaurants and makes a should be cooked second and plated facong clown.
great meal for company.

THE AMERICA' S TEST KITCHEN FAMilY COOKBOOK

SOLE MEUNIERE WITH
BROWNED BUTTER AND
LEMON
SERYES 4
sr.-AT TO FINISH : 30 minutes IllJI
H ..llmJ(1' or 1r~lldod/ <If/' .~ mlmi/ulN felT Il,t SII/t.
Try /0 p",rlra5t jllrlS lilli/lilt ol similar si~e. If Itsi/I:;!
S/.lIIl1u jllrls (J OI/III"tS f(Il'll), sm~ Ill'\) filil'll pn I~r­
scm (Jud r(l/u(t Ilw rook,,,,\! Imlf 011 IIII' SIY<llld sial' by
I III 2 "11111111'$. Y.m 1/;/IUl'f'd I<! (ook 'lit mmlltrfrill'/!
;11 I/rtl~ or fimr mud.vs <!Iulll'l/1f' '"l'shl/n drnJl u,i,I,
!I"/lfl /(111'('/5 rift" 'hl' s('(,md /Juri tlrird bil/r/r 10 JlrI.'I't'1l1
<Illy h,OU,Jfll hi/l1rmll J(<lrrhiIW·

FISH
04 large s klnleu lole fm.ts (6 o u nces eac h )
Sa l' and pePJMf
~ cup e ll -purpose Iiou t
2 tablespoons vegetable all
2 lablespoons uns.lted butte,
Simple and dehclOU$, so,. Meun, •• e needs only flour (and
SAUCE the "lIht l e<:hn\qtJe) to lI've it a QOldefl blown crust _
" tablupoon. ().oS stick) unsllIlled butter,
cut Into" piau.
2 table.poon. Cilptlrl, ,In. ed .'!I nd minced
tablespoon t ,esh lemon Ju ice 4 . For the sauce: Wipe the Sklllt'l clean. Add
'ablnpoon m'nced fresh pars'.y the bUller :md melt o\!t'r IIledlum-hlgh hell.
Salt and ptlpper Cominue 10 cook Ihe bUller. sWlrlmg Ihe Pln
Lamon wedgu ('Ot letvlng) corlSl<lmly. I11ml 11 IS golden brown and has a
nutty lroma. ~bout I ~ Inlnlllt"'S. Off the hl:al. Stir
" For the fish: Adjust :Ul oven rack 10 the HI the capt'TS, lcmOll Jurce, and parsley. ;::'l'ason
ulIddk pO!iltlOn, ~t l brgt' ht'3tproof platter 011 With ....llt and pl'ppcr to laSte. Spoon thl: sa\JC~'
the 0\1.'11 r:lCk,lnd hl.'at Ihe <Wen 10 200 dcgrt't"'S. owr till' fish 3nd scn'(" wllh tlllo lemon wedgt'S.
I)JI Ih~' sole dry wuh plper towels, then season
with sail 3nd pepper. Let the SClsoned fish send
u1II1In glistens wnh mOl5t11rt', :about 5 mUlUtt's. FLlPPtN G THE FI S H

20 Spr~'ad the flour III a shallow dIsh. Dredg'o the

fish throu);h til\' flour, shlh' off the exct'S!. lnd
Iran~fer to a cll-an pllle. ll l·lt Illbiespoon of the
oil Itl ,I 12-I11ch l10nstlck skIllet over lI1ediulll-
hl);h heal unul shi nltllering. Add 1 t:tbk-spoon of
the buul·r ,Ind melt. Gently b y 2 fillel~ ill the pan
and cook unul],,'olden, about 3 minUl ..:s.

3. Fol1owlng the phOIO, turn the fish over u~ing

IWO "patubs. Commlllo to cook on Ihc ~C{"ond
SIde unnl the fish flake~ ,rpan wlu:n Hcml), prod-
ded with a parlll); knrfe (~C pabO(.' 257), aboUl 2
Inrnut\'S. Transfer 111(' fish 10 thl' pblter III the
OWII. Wipe till· ShUl'1 dean wllh papo:-r towd~
lnd I"('pell wllh Iho:- Tt"maullllg OIl. butter, and
fish.
To n,p fish fillets ave< _Ihout brlNkmg them. we found
II best 10 use two SpalU~$ One 5PjIt.... inlt,all" the fl'll.
while 11'Mt 01'* S<JC)C)O<II tl'Mt I"lSn as II,s being Iu.oed W.
found lh,s prOCesi IN,*, " yOU use ... extta·wode _1,"""
10 Wl>POflll'Mt fI""
 VARIATIO N
SOLE AMANDINE
771111 In'ut jillns ,," a/sil drluitlUS 1111h II"s S</1I(r,
Add y. cup sliv(,'rcd o r slicl'd allllond~ 10 the
skilkt whell the butter has melted III ~l l'l' .j and
JlIow the Jlmonds to IIUlI golde n brown lnd
fngr.a nt. Proceed with the recipe as d1rt~cled,
Omitl111g the clpers.
STEAMED SOLE BUNDLES
WITH VEGETABLES AND
TARRAGON
SERVES '"
minutes
PIIEP TI ME; IS TOTAL TIM E: 1 hour
Suwll jI"wula I'r I/(I/M(lfl.: filli'lS (<111 lit'
j;" Ihe SI1I1'. P/<111 ml senfllt!! IU~' ,1 tilrsr sm,,11 )Ish
hlllllll"s lin persall,
pOund thin asparagus, tough e nd s
trimmed off (see page 121)
2 ca rrotl, peeled and cut into 7-inc h
ma tchstic ks (see page 2.5)
red onIon, halved and sliced thin
3 tablespoo ns unsalled butter, loftened
3 tabl espoons minced Ire s h tarragon o r dill
Y. s hallot, minced
1 garlic clove, mInced
1 teaspoon '.esh lemon Juice
y. I . .spoon gra led lemon zest
5;111 and pepper
8 s mall skinless sole liilets (l ounces ..ch)
2 le mo ns or o ra ng es, slked thIn
Le mon wedges (lor servi ng)
1, 1:11 l l.Il)1;<' Dutch O\'en with a Ste,111wr ba)kl't.
Fill thl' pOI with wall'r until it JUlt toucheli the
bottom of the bask.'[. Urmg to a bOI1. Add dl<'
~sp.ml).:II~, carrots, and 0111011 to the basket. cover,
,1I1d qe:u ll lIllIil jusl wnder, about 5 minutes.
R.elHovc the ~tl'all1er basket with the vcgelabk",
frulll the pot. R illS\.' th.· vcgetabk-s umil cool.
then p.lI dry. CO\'CT the pot to kCl·p the qeallllng
hllUld warm.
2 , Me:mwlu l{'. 1llIX til{' butler. 2 rJblC'SI)o()Il~
of dll' tJrrJb'Oll. the shallot. garlic. Il'l11on JUICe,
lemon 7.<'1>t, ~ teaspoon salt, and a plllch of p.:p-
pl'r 10000etha.
THE AMERICA' S TEST KI T CHEN FAMILY COOKBOOK
3 . "al the sole dry Wllh paper towd~. then 54.·l-
~n \\1111 ,11i and pi.'PllCr. r-ollowlIIg th(' pi1ot<x
011 p~ge 261, ~pTCad 1 IC.'Spoon of Ihl' tJrrngon
bUlter over each fi lkl. Lay some of Ihl' vq:_
l·l.lbk~ acros, Ihe wid.·r l'nd of each P'CCl' offi~h .
Roll tl1l' fi,h up arolllH.I thc '·l1!et.lbk.., 11110 \1d)'
bundle-s.
4 . Lim' Ihe qeJllIer hash·t Wi th 8 1e1l101l dlel".
Lay a fidl bundle, ~eal1l-~ide dOWIl. on top of
(,Jch ~hCl·. Sprll1klc the lish wnh the TCI1lJlIlmg 1
tJbk'Spooll tJrrJ).:on 3nd by a lemon lllt:e 011 Hlp
of each bumll."
S . Unng Ihe '\";1ler 111 Ihe Dutch 0\'\.'11 10 J 0011
and gend)' lm\{'r the St,·JIll.·r baskel wnh the
fi~h 11110 tl1l' pot. Co\'Cr ,1IIe! ~Ic~m thl' tish 1111111
11 flake'S Jlurl when gl'lIlIy prodded wn h J p.lr-
SII/milllltd Ill~ knife (~Cl' p:l":l' 257), aboUl 7 II1I11\1tl". V'111~
:1 Sp~llI1a. ).:l·ntl), tr.1I1sfl'T till' fish bundles to
individu.11 pl.lIe~. (h~c;lrdmg Ihl' lemon sh ee( :1IId
sll'Jmmg hqllld. DOl e:ICh fi~h bundk with ~Ollll'
of thl' rem.nnlllg tJrrJgon bUlll'r.
VARIATIO N
ASIAN -FLAVORED STEAMED SOLE
BUNDLES
Oullt the tarl";lgon, kmo n Juice. I"mon z.cq.
alld ,11! from the bUIIl'r IIIlxture :1I1d ,liT III I
Il'aspoOI1 ~' s,luee. I telSpoon gr.II{·d or.mge
zest. and y, I l·.1~pOOll Io:l";lted ginge r. V,e 2 shced
01";111).:e; rlllH:r Ihall Il'mon~. Sprinkle the bUll d k><;
wnll 1 teaspoon to,lsted ;cs:une sel'd, before
;crVll1l,t.
To Make Ahead
TI1l' fish bum,iil'i Cdn be filled and rolled through
Sll'P 3. then cm....·red <llId reff1gt'r.lI~d for up 10 .j
hQurs bl·fon: ~te~lIlll1g,
9t.J~ :Kite/WI Sip: EASY RO LL IN '
For this reci pe, we found the s maller so le fille t s
we re a little easie r 10 roll lnlo tidy bundles than
the larger f1l1elS. If the so le fillets are larger (about
6 oynces), bYy only four lille is and serve just o ne
bundle per person. When roiling the targer fillets
into bundles, dOuble the amount of butte r aoo
vegelables per bundle and Increase the ste aming
time by 2 or 3 minutes.
MAKING FISH BUNDLES

I. Spread I I.. a.pOOl'l 01 tarragon bun.". over each f,Uet z . Gather lhe wg<etabIM mto a neal pile and lay them
ItOOSS the WIder ItI10d 01 the Ilsh

J . Roll the fillet UP snugly a.OIJnd the vegelables. fo.mlng 4. 1'1_ the bundles 0fI the CII.us ~lIce s, ~am's ld" down
a bundle 10 keep Ihem f.om operllng du.ing .teamlng

Steamer Basket Options

All you really need for s,eaming i$ a pot with a lid and a perfora ted steamer basket that sits above the
water. Oon', have a steamer basket? Consider using a perforated pasta-pot Insen or just a sturdy wire
rack that fits inside one of your larger pots or saucepans.

A. ColldPllble ,'eame. bask",s h." thIS one a'e cheap have a Pflfford'ed P/lsta·PO\ Inse1' 1\ can al!lO
B. It you
a~ perfect for .Ie.am lng fIsh come in handy lor .,... m,ng r.. h
STEAMING FISH 101

Although we Ila\1: found the SI C;J.J1 l1 llg tmll":§ lmed !x-low to be \"C ry reliable. the tcmpcr.lfUn:. th lCk ncS!l.
;J.lld quality of Ihe fish will ~II illflu cnct' the coo king lime. Use tht...c Will'S, therefore. :iS g uiddll1l:'S, and
check tht' fis h for doncllCSS even before 111I! suggestl'd time bt.'t:lUSC o nce fish IS ~rcookcd. th ere IS no
gomg back. If yo u an' gOITiS to be slc;J.ming J. fish that is not listed o n the chaT! below, compare I t to a
fish III lile FIsh 101 cillrl (sec p..gcs 254-255) Ihal hJ.s si milar Il'x tu re and tiuckm.'SS.

Simple Steam e d Fish: FIt a large DUich oven with a hghdy OIled stc;J.iI1cr bl\kct. Fill the pot wnh
water until it JUS[ couciws the bonom of tilt" b;J.skcl «(or stc;ulIillg C(IUlpmcm ;l.l!crnam'cs, sec page 2(' I l.
Uri ng the wat\:r to a 0011. Gently by the fish in the Steamer bukct. cove r. :md cook. fol1o\\l ll1 ); the tulles
11\ the ch;1IrI below. R emove the fi sh from the Stt'J.Ill('r and ~J1ow It 10 sit for 5 mmut<.'S before serving
(it Will filllsh cooklllg w hile It Sits). Serve with 3. compound butter (sec page (,.42). frull salsa (set' PJb'C
(4 1), or lemon wedges.

tY PE OF FISH
' ". STE AMIN G TII'I E

ARCTIC CHAR Fillet (l inch th ick) 5 to 7 minu te s J

BLUEFISH Fillet (y.i to linch thick) 6 to 8 minu tes

COD Fi llet (I Inch th ick) 6 to 8 minute s

FLOUNDER AND SOLE Fillet (y. to ~ Inch thick, thin ends 4 to 6 minutes
tuc ked under)

GROUPER Fillet (I to I }S Inches thkk) 10 to 12 minute s

HALIBUT Fille t (I inch thick), 6 to 8 minut es

Steak (linch thick>

MONKFISH Fillet (1 inch thick) 10 to 12 min utes

SALMON Fillet (ly. inches t hick), 6 t o 8 minutes for medium rare;

Steak (I Y. to 1)1, inches thkk) 7 to 9 m inut es for medium

SEA BASS Fillet (1 to 1}t. Inches t hick> 8 to 10 minut es

RED SN A PPER Fillet (l!4lnches thic k ) 8 to 10 minutes

TILEFISH Fillet (Yo to 1 inch t hick ) 6 to 8 m inutes

T HE A M ERI CA'S T EST KI T CH EN FA M ILY CO OKBO O K

PAN-SEARED HALIBUT WITH
WARM CHERRY TOMATO
RELISH
SERVES 4
S TAR T TO F INI S" : 30 minutes rzm
) j", (,III su/>slifrIlC ., halll!lIl belir-wI .,wllks (8 ,rIma'S
,'<,dl) <lr ., ,,"li/ml (iUI'IS (6 ,.rmel'S f"rir) .r;), tlw full
)/f',/kS. [f IIsi".~ filil'!_" )~UI lI'il/ lIud I,) dt'(fl'<UC lit.'
(, ..,k"'.1: WII(' ,,,, tllC H'n'm/ .,tI" '0 1 1<' J mlllllles.
/'rr,/' "'1~,II/'). lII<lryo,.rm. fh)'ml". or I"m/I')' {,/II /,.-
mbWW"'tl (.'f Ii,(' rosr"",,)' III flu" s.Wfr. /ml 1/""" rr.>r
dril'./llfr/l; Ir!"rr. Imll'dll (~( /II.rki1tl? lire /iI,,"IfO relislr,
)'<>11 (omld If)' Or,m.i1f-Aprir,./ SilUer (J'<I,~'(" 166) ,I,
rt :mu R",I;/r(I PqllH'f I/ml /J/uil Rr/ish (I',{~r 264).

FISH
2 lull halibut s l uks (1 y. pounds ut h),
,v. Inches th ick
Sa lt and p eppe r
, tablespoon s 011'1' 011

RELISH
, lablespoons oU,.. 011
J»ge 642) and .el,shes

pint cherry tomatoes, cut In hall

y. cup Kal am,'ltll olive" pitted and chopped
TRIMMING AND SERVING FULL
COllrSe
HALIBUT STEAKS
lablespoon gra ted lemon zest
2 garUe: cloves, mln e:ed
1 teas p oon e:hopped fres h rosema ry
Salt and pepper

1. For th~' tish; FolloWlllj,: tho: phOlO, mm till" t'l1d

of tilt" halibUl. Pat tho: fi~h dry with p~pcr towels.
tho:n \t.'ason wnh "\lit and pepper. l leat tht: oil in
,I 12-mch nonsnck skillct ovcr lugh Ilt'lt until JuSt

'lI1okll1g. Add the stl'~ ks ~nd cook until nicely

browned. ahou t 5 I1I11IUtt~.
1. CUlUno Off the CMt,1aQe at the ends 01 the StNks
2. Rip Ihe <leaks over usmg I\\'O spalJih< (sec p3~e befo.e cook,no ensures that they w,lIl,t III the pall and
259). Ih'dllCt, thl' llt"at to medIUm ,md comilll1e d,mln,shes the Iokel'hood lhal ally smollil booes w,1I end up
to cook until the filiI Oah'\ ,Iparl wlll"1I gemlr on you. d,nne' plo/lle
pl"tld~kd \\'lIh a p.Lrin~ kn ifo: «n' PJI;C 257),:lOOul
~ \HLlLlile<. Tr.LIIsfer the fish to a CUllilL!: board,
dl\(";l1\.1 tht' skill, :l.IId scparatt' the qlladr.l1m Il<ing
a \p,Jlub. followlI1g tht, pholO. Tem fi,h 10os\.'I~
\\11h foil whIle ma ki ng tho: I"l'hsh,

3. r'O Ttht' rcli<h; Ad, l the 011 to Ihe ,kllIl'l ,lIId

r\'fIlm 10 JIlNll\l1ll- llIgh heJt until ~hnllnR'rmg.
Add the tom,l1oe$. ohws, lemo n Zl... t, garlic, Jlld
ro\t.'II1Jry. Cook, o;craplllg up :lny blllWIll'{1 \)115.
111m! till' tomatoc... an' hot and beglllnillg 10 wllt.
,lboJU ~ tlImIllL.... Sea~on Wllh <alt :md pepper to l . Before 5f!,v ,ng. remove the sk'll from the cooked steakS
la<.!l'. Spoon th~' rdi<h o\"er each porl10n of fish and Io8I>"'oIIle Ihe QulOdrollnlS of "",at I.om the bar-. b~
wJll"1l serving. ,lopping a sl>"tula I)8<1tly betweell them
 PAN-SEARED HADDOCK bUlIl'r and ~\\ ITI tht' ",III 10 mdl. Add Ihc ~h;lIlOl
WITH WARM ROASTED Jnd cook ulml ~Ih'nt'd, J.boOl 1 m mllll'S. Sur III
Ihl' ~rliC and cook until fragl'Jnt, abom 15 ""'{'_
PEPPER AND BASil RELISH ond•. Add thl' roJ~lcd pc ppcr; and \1I11'gar ;lIId
SUYES <I rooJ... lIIlIIl 11.trIllCd through, JboUI 1 IllIllIllC.
START TO FI".'SH : 30 minutes IZ!JJ
5, O!T till' he:u, ~ u r III till' bJ~1I ,Ill..! ~C,J>0I1 w1th
GrdJl/Wr. Il<Ilr/m/, ml 5IMPJlCr, <lwl (,'!.1hlr jlll'ts III),. ~,llt ,llld J'l' pp('r 10 I,I~IC. 5poo ll till' rd llh Ol'cr thc
u~,rk lid/ 11111, 'his (,'(1/11', If rh" fil/I'ls "',' whllJer (4 !idl Jud Icr\'{'.
mm(r, ,',ICh). ;/Iffl'Mr thr 1111",1)(', ",. (il/flS /!) >IX ,lIId
n",1! rhrm IIIrt'( /11 " limi'. jll"1"I1 ;,':lSlrd n'd IH'JlI>t7S
IIwk jilll' III {},jJ ,,:cifH'.

FISH Know Your Halibut

4 bone'ns, skinless haddock 'lUels
(6 ounces each), ~ Inch thick Buying halibut t an be t onru sing. MOSI
Salt and pepper halibut 51ellks consisl of four sections o f
V. cup all-purpose Ilour meal atlilthed to a cent rill bone. It is nOI
4 I/lblespoons vegetable 011 uncommon, however, 10 encounter belly steaks
thaI hllve just two pleces-bOlh lotaled on the
RELISH 5ame sid e 01 the te nter bone. BOlh work well
Ulblupoon vegelable 011 in this recipe, as do hillibut Iillets, all hough
2 t/lbl u poons unsalted butter fillet s lire quite rare. Avoid the small, bonelen
s hallol , minced single· section steaks c ut ent irely free from Ihe
garlic cloYe, mine,d bone-they won't even serve one person.
2 rOalled ted peppe.s, chopped lin. (1 cup)
2 tabl.spoons ted wine \/Inagar
2 tablespoons minced fresh basil or parsley
Sail a nd pepper

1. l'or tlK" fi~h:AJJ\1,t ~11 OV~l1 ra ck to thl' 1111ddk

POlitlOll, 'l't ,1 l.ir!;l' he.uproof pblll'r UI1 till" r.H"k,
alld JW:l1 Ihc own !O 100 (kgr~·l'~. 1';1( !II,' h,ld-
dc)(:k dry wllh p;lp,'r !Owd~, (1!l'1l ~C,lson \I IIh
\..111 ,md p~·plX'r. Ll't th" tish , tand ullulu !-:IN.:m
with luoimm,'. ,lholl! :; mmut<."<i.

2, ~pT\'~d Ihl' l10ur m J Shlllo\\ (llsh. I>n'd~l' the

h,ultlock Ihrough thl' flour. I-k at 1 IJhk<pooU't
ufllll' ml m ,I l1- iuch nOIl<u d .. ~kllkl ()\'CT IUl:(h
hl·.LI IIl11 i] ~hU H tl1<:Ting. LlY 2 of Ih,' filll-t~ 111
th,' d:iJ!,'1 ami cook ull ul ~old<:n bnm Il, ,Ibout
J 1II1I1(1le'.

3, Gl'mly Illp the lill<:ts owr lI'i ll lg IWO ~pam h,

(~ct' f'll:(l' 15<). CominUl' to cook IIlI ul thl' fidl
IlJl..l"'l ,lpJrt \\hell gl,ntly proddl'd wnh J par ll1!:t
1..1111;" ("l't' luge 157), lhout 5 mmll(l'~. l l'Jllifer
the tilll'~' to till' pIJllcr III Ihe own, WI IX' !Ill'
'Klllet rklll \\ a h J wld of P,llx'T to\\'<'].;, ,I(\d lill'
n 'lIlallllng 2 tabkspoons OIl (0 !Ill' ~blll'I, ,lilt!
I'ClLlrll to medlllm-lugh hell u nlil shmllm'rm~
twtO T,' rq)eJtmg wllh Ihl' Tl'lIIalllmg fi lll-I~, FIUlT

4, !-or Ihe reh~ h : \ VII''' th" ) kll kt ell-,111 wllh ,I

\\,"\ of p,l per to\\'d~. Add Ihc 011 Jlld I'CruTIi 11
to m<:dIlUlI-hll:(h IIl',LI until shllllm<:rlll!:t.Add till'

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

PAN - SEARED SESAME-
CRUSTED TUNA STEAKS
WITH AVOCADO - ORANGE
SALS A
SE RVES .,
nAA T TO "NIS H: 2S minutes mD
"i' k((1' Ilu' "lw,II!(Ifnm, rliJl"','m~'?I'rrl~lrt' Ihjj S<l/sd
)1"/ lor/<'" J~'II (.".,. 11'0' Imlll slro1k£.

SALSA
large o ran ... , . pee led lind c ut into
)I\,·lnct'l p ieces
lIvoca do, pitted lind cut Into J.S-In ch CUDeS
( . . . pa g_ 38)
2 tabl es poo ns mlllc:ed red o nion
4 te aspoo ns ' . es h li me lul ce
smati 1 II IIIp,~o ch ile, sla mme d , se e d e d ,

lind m inc ed
2 I llbiu po on i minced fresh cilantro
Salt

A s,mple "",1 ,",1$11 ~s weU w,l h sewme·c,u.led tUN

FIS H stellks

,
Yo cup sua me I •• d .
tuna s le ak ' (8 o unc n .ac h>, 1 In ch t hick
2 U,blespoGn, lIeg e la bl e all
S,I I a nd pe ppe r Cooking Tuna : Leave It Pink
1. I-ur IllI: ..... kl: COInbmc ;111 of the 111).:n:du:ms 111 W e believe t hllt tu " 01 steOllks OlIre best cooked
:l ' 11);111 00\\ I and SC;)<;01l wnh s.alt 10 U,,(C. ,,,r. to medium -,'l'• • w i th medium being the
O<.It.rmost limit. A"y temperOllture beyond
2. For tlJ~· fi~h: Spl'l:ad tbl' ~'<;.;In1l' wl·(I~ III a thOllt 0lIf\d the m ild flavOl"" and buttery lutu,.
shallO\\ dl~h. PJI the tish dry with plpl" wwcl~. thOllt OlIfe the halimOll ,k of p ropert y tooked t unOll
thl'n rub Ihomu~hly wilh I IJbk~l}()()n of the oil. steOllks wilt be ruined and. In our est lm/lt ion.
SC:l~(ln Wllh \,111 Jnd Ix.. ppeT. I'rt"iS both 51dcs of the ' ish will "ot be wort h e"t l"9. If you prefer
l'Jlh Sll·.lk IIlIU the <;l·s.1m~· 5Ced~ to (oat. your fi sh t ooked t hrough . we suggest usi ng a
fi sh that Is bett., su it ed to thorough cookln9.
3. Ile.11 till" ~l1IaU1l11J;:
I 1.lbk-';I)()()1\ oil 1Il ;1 12- inch such /IS tenter ·cul sOlIlmon slellk .
1\omu<.: k \kilk-t ()\,\:r !l1edlll lll - h lgh lwat UIIO] JUSt
~11l0klllh. Gl'ud y l~y tht· IlInl 111 ti ll· 1':111 and cook A ,1I,e luJ\a sl e.k should have
1i1l1l1 till" '-Ccd~ ;m: I-,'olck·n bruwll. I Y, 10 2 mi1\ u tc!'. II golden b,ow" C'USI wnh iust
the oute,most edges 01 tha f,sh
fully cooked A mlljO"l y of the
4 . C.l rdiill)· flip Ihe lidl JJ1d co ntmue to cook stellk .I\ould be 1'II... sluc''''1 ,ed
1111111 JU~I go ldcn brow lI 01\ the seco nd sl d l·. I" colo,
I VI to J 1Il11lUlCS d"'pl'nd lllg upon your cit-sired
don"'lll'~<;. ~"'T\·e wllh Ih ... So1 )S.1 .
A med,um-,",. IUf\a liNk w,1I be
more un,formly cooked. w,lh JUst
VAlU ATI O N
the ...... y C"''' I' ' ,edd,sh-Q'''''
PA N-SEARED PEPPER- CRU ST ED
T UN A STE AKS
Onm the <;,....1I11e s... cds Jnd press Y, tl'J~pOOn
<"r.K I..cd bl.lcI.. p.... ppl·rcorll~ onto each ~ide of the An O¥e-rtoOked tUf\a "",III< w,Q
O1)l'lltulIJ <;{cJk, bdim: cookillg. ....... tQU9h 8XllfiOf. w,th the
K"ltlll'l« colo, mom.clung IhiIl of
c .... r>ed lUf\a

F h h a nd S h all l h h
PAN-SEARED SWORDFISH ROASTED TROUT STUFFED
WITH ORANGE-APRICOT WITH BACON AND SPINACH
5EAVU 4
SAUCE
f'lIEf' TIME : 10 mInutes TOrAl TIME: 45 mInutes
SERVU 4
STA AT TO FiNISH : 30 mInutes mu C"Mr" ,J' bn""11 1rl',U (,11/ bl' "51'11 III rills fIXl/l('. 'l1,l'
.fisl! 5//('U'" hl' ('''lIp/rll'l)' dl'llllril, S(a/(d, lIud XII/1ft!
\~)U (.II/ subs/ilult' Iwlilllll st('"ks (iI' tlu' slI\ml!i$h. ("ji"," (oukU/,I?
1'0)' ,/ lIIfill/IUII, If)' SI'rJ'il~!,' tht' sll~''''I{lslr II,;,I! Ii ;/fm
Cht'"l' 'Ii",w,o Relish (p~!1'r 26)) (>f I I :rmr Ru,I)fI'li 4 ounces bllcon C04 sliCes), chopped Ilnl
H'PI'" (mil 11"il Relish (1'''.\'(' 264). OUVI 011, III n.eded
onion, halvld lind . lIced thin
FISH rId baU plPPlr, ste mmed, .eadld, and
• swordfish st ....k s (8 o unces each) , ChOPPId ml dlum
linch thick 10 ounces baby Iplnach (12 cups)
S.lt and pepper 2 telllpoon. cldlr vlnagar
2 tablespoons vegelabl. 011 Salt ilnd !tepplr
4 whola rainbow trout (7 to 10 ounces ea ch ;
SAU C E SII nott abovl)
U,blfupoon uns",'ted butter Lamon wldglS (10. serving )
1 sh",Uot. minced
2 garlic clovu, minced 1. AdJ\I\I .III OWII r.lck to tbe middle po~mon ,mel
cup a ' Mg. Juice bl'J( (he 0\'1.'11 to SOl) dl'!;n:f..'S, Cook tbo: b.lCon 111
orange, peeled and chopped coa lse 3 12:-lIlch 1I0muck ~killct o\'I.'f Illl'dium-hlgh heat
cup dried aprlcots, chopped medium unul CTiSp. about t! rnrnUll.... Transfer th\· bacon to
2 t ablespoons minced fresh parsley J paper-towel-hili.."!! pblt'. kl\'llI~ Ihe 6t m Ilw
Sail and pepper ~kLl IC'1. (You should h~\~ abom 4 table<;poons offal
m tlll" ,klllcl. lftho:n.· aR' more than 4 ohk... poon ...
1. For tlw fi~h: P.lI {h~' swordfish dry wlih p~pt:r pour Out the cxn~'. If k'\S, ,Idd oil.)
towd~. th~1l -':;lSOIl \\1Ih 'lh and pl:pp... r. J kn die
011111 a 12-lI1ch nonstick skillet over lugh he.1I until 2 . Add till" Ol1lon 3m! bell p<'ppl'r' to the (11 III
Just ~lllokmg.Cardidly lay the 'it.:aks lt1 the pan and (hc skillet and r('lllrll to II1l'dill11l hcal. Cook IIIm1
rook ulllll ~pOlty brown, :tbout 5 minutl~, dw \'l'~l·t,lbJl·S are softl'ned, about 5 II1I1lUll·S.

2, FlIp till' ,{eJks O\'ef I1S1I1g two sp,ltullS (~'e 3 . Add tht· spmach 111 handfuls. SUfTlIl!; and lOSS-
plg\' 159), Turn the helt down to lIIed1l1111-10\\' III~ o:xh IlJndfitl to wilt s11ghdy Ix·fore addmg the
lnd COllt11lUl' 10 cook until tht, fish fbh'S lp:m nt'SI, Cont mltc 10 cook uIIllllhe spi nach li(lU1d hlS
"hl'n W:mly prodded with ~ plTmg knife.· (~ee {"\"'poratl"ll, JbOUl 2: 11I1I1Utl'S. Off the he~t. ~t1T 111 thl'
I'a~(,' 157), about 5 llliuut\'S. Tramfcr tlw fish to a \·IIIC"g:1T. Sca'iOll wit h salt and pt'ppt'r to taste.
pl,ltl' ,111d tent 10000ely wuh fOil to h'ep W,lfll1,
STUFFING TROUT
3. I'or til(,' s,lun': Add {he butlcr to the ~kl1le{
:lI1d Illl·11 o\'cr lIll·diulll hl·at.A dd the ~h~IIO\ and
{'ook IInlll ~oftclll'd. about 2 111m\l l e~, Stir ill the
garlic and cook unril fragrant. abolll 15 ~l'COllds,
Sur 111 lhe orange JUKe. chopped or:lI1ge. 3nd
aprKOI,. lI ring to a ,Illlmef .mu
cook until thick-
l·lll'd. about 4 IlIl1lutl'S.

4. Sur the PJ~ll'y IntO tilt· sauce and scawn WIth

and lX'pper {Q {,)S{t'.Spoon {he ....'1IK1· O\'l'r the
....II!
fi ~h and ~o:r\'C,

Hold,ng lhe !Ish on liS blick, sPQOn the tilling inlO

lha cllv,ly

THE AMEAICA' S TEST KI T CHEN FAMILY COOKBOOK

4 , I'~t th ... trout dry mSlde and Out Wll h paper
tow,..)" Ihen season tlw IIISlde with salt and pepper.
Lay the trout on an Oiled baking sheet. $pacing
Ihelll I Inch ap:ITI, Following tht" photo on pa~
2M., spoon the \'l'b~'tablc filliug t'qually among tht,
caVlUl'S of the fl5h, ,h ... n ~prmkl ... tile weon O\~r
the fill1lll;, 1l.a."1St until tht' fish flakes apart when
gently prodded wlIh a panng killfe (see page 257),
If) to 12 nllnutes, Sen'\: With the lemon wedges .
BAKED SNAPPER
FILLETS WITH RO A STED
RATATOUILLE
SE RVES 6
PREP TI,..E: 15 minutes
TOTAL TIME: 1 hour 30 minutes (Includes I hour
10 minutes loast,ng t,me)
\ -;' U «III mimirlllf Am;( dwr. (ilrfis/l, (od, groUpl'r, or
tilrjis/l . /il/Cf$fiJr fl.f 51WPJlrr,
glob••ggpl.nt (1 pOund ), cu t Into
Y.· lnc h c ub ••
2 zucchini .nd/ or lu mm. t squash
(1 pOund), cut InlO }i-Inch cub.s
r. d onion. h.t .... d .nd sllc.d Yo Inch thick
(28 .. ounc.) un dk.d tom . tOils. d •• ln. d
with ~ cup lu le. r...rv.d
Yo cup .lll •• •... I. gln oU .... 011
5 garUc clov... sllc.d thin
t••• p oon mlnc.d tr.sh thym. 01"
Yo t ...poen d rl.d
S.1t .nd .,.p.,.r
6 I n. pp • • IIII. t. (6 o unc., .ach). 1 to I V.
Inc h • • thi ck
l )oS t.bl UpOonl r. d win .... In.ga r
t. bl.spOon mlnc.d Ir • • h bu n
L.mon w. dg •• (fo. I • .vln;)
1. Adj ust an oven rack to the rmddle pO'iition and
hl';11 tilt" ov.:n to 375 de~ret~. Combine the egg-
pbllt, zurchilll, omon. WlilatOl'S. y~ c up rt.'Servcd
tOIll.ltO JIlin.. 011. g.1.rlic. Ihyme, I tea$pool1 $.1.11. and
YO tl';aspoon p·epper in a brge bowl and mil( well.
2. Spread the mixture ill a 9 by 13-mch baking
(h sh (or shallow caSS\.'role dIsh of slIlIibr SiZl').
Ro:\st umll the \'eb'1:ubll"'i haw sofll'lIed and are
browlled III ~pots. 60 to 75 1ll111UICS, stlrrmg thor-
ou~hly halfway throu~h the (:ooking lilliI:'.
3 , I'Jt the snapper dry wllh paper IOwds. tlwn
~eason with salt and peppt.:r. Lay the fi\h O\ll' r the
rolalOuille. Ihel1 nd lie It h~htl y 11110 the \'egeta-
bl~. Bah' \1111111he fish fbkes apan wl.l:'l1 gt'ntly
prodded with a parmI; klllfe (~·c pagl' 257),7 10
In mlllutl'S. Sprinkle wit h the \'llIe~ar Jnd b.ls,]
and serve wllh the lemon \wd..,"C"I.
[jeJt J(ih:lwt 5ip: FA U X RED SNAPPER
Red snapper fille ts . re us u.lly sold skin-on a '0<
few rea sons. First. In. skin help. p re ... ent the fi$h
from f.ltlng .part . 5 It cooks. second, the s kin
helps Ident ify tM! fish ill ac lu.1 red snapper, with ;\$
distinctl ... e reddish-or.nge skin pattern. It Is a well-
koown fact that some fish marke ts and fishe rmen
falsely sell o th.r type. 01 fIsh (ei ther o ther Iypes 01
snapper o r othe r types o f fish enti rely) under the
n.me red s napper. 8tLCi!l use the name Is I.mlll.r to
consumers and the fIsh Is sought .'ter, the sell e rs feel
entItle d to c h. rge a bit more. So, II you .re will ing to
spe nd th. mo ney for red sn appe r. make sure it Is red
snapper, with lis Identlfl.ble patterned skin.
SUMMER Y FISH A ND
VE G ETABLE PACK ETS
S ERVU 4
PREP TIME: 15 mmutH TOTAL TIME: 50 mInutes
e",l, 5<1/111(>11, (aifiJII, bI"'fu/,. sr.1 bass, SII<'I'I'"'
I I( AlI'llr
rllllrfillm (1111 br SIIbsllllllrdJI( ,IIr /I/Jdd«k . .sm", Imlr
brt'lld or rift Stl lIS "0' fO IOJ(' 0111 0/1 ,'/lr dlllp .f ,ill'
/mllrry Ifffllfd StIlI«'. Do/l" If'! 'ilt {rsll $If ill rift' srolrd
(111(/.:(1$ q/it'( (OI>Nmg or If u;1I be ...;m1"lIf.
" t.blupoens (}S nick) un s. lt. d bulle.,
s oft.n.d
3 garlic clo...... m ln C. d
, IIIbl.spoo n huh I.mon luk.
le.spOon ; rat.d I. mon lout
pound zucchini and/ or l umme r squas h
(2 m. dlum), . lIc. d Yo Inch thkk
3 tom.tOil, (t pou nd ), cor.d .nd IlIc.d thin
V. cup mlne. d Ir.lh basil
5 .11 .nd p. p.,.r
" s klnl... h.ddock 1111. 11 (6 ouncel ••c h).
1 to , Yo Inch .. th ick
V. c up dry whit. win. o r .... rmouth
L. mo n w. dg •• (lor s • .vln;)
1. AdJu~1 :111 O\'('n rock to tit.· 10\\'("<;1 p<>\lUon and
heal till' OWII to 450 de~rc('S. MIl( tht., bUller.
garhc.lt'IIIOIi JUKe. and lemon Zl'St together.
2, CUI elghl 12-mch dll'els of fOIl ;lUd ~p re;ld ASSE M BLING T HE FOil PACKETS
lour o f them flat 011 the (OUlller, Followiuf> til<"
phOIOS, ~hin).de e'lu;ll pOrliolls of rhe wcdnm
and IOmaro pice..... III tlK' celll.'r of cach pll'ce.
Sprinkle wnh half of !Ill' b.ml J illi '<lson \\ 1111
\.ll t ;md pcpp,: r.

3 , Pal Illl' h:](]d()("k dry wllh pape r IOwd~, then

'I'lson Wllh \..111 alld Pl'prl·r. ])1":11'1' the hadd(K k
O\·..'r the 11."gl'l ~ bks. tll t'n dot wllh the butll'r
II1IXIUrt." ;llld spnnkll' with th e I\:II1Jllllng bdsl1.
Dru.zll' tl1l' wIne over till" tish, l ay a sccol\d 12-
mch Sheel of fOI l o\"er IIIl' \01' of I'ach Itack and I. Sh"'gle the luceh",; and 10matO pieces In rows ~r a
crimp Ihe l'dges together to ~l'a1. 12-Ir><;h iheel 0 1 10,1 and then season wllh sa lt and peppe,
Spt,nkla WIth half 0 1 lhe baSIl
4 , Lay 1111' pach,ts on J nmmed bJking sl1\"el.
Il~ ke unnl Ihe fish flJh.-s lpUt wht""n gl'ntly
proddr:d wllh a parmg knlfl' (~I'C 1111' pholO<: on
\l.Igl' 257), about 20 1l1111ute~ ,

s . b y till." ~'~I ed I'l("kets o n lIIdividuJI 1'1,111'" ;lUd

~'rn' wllh tilt' klllon \n'd~l"',

To Make Ahead
rhe plCketl call be aSSl'lll bkd III' 10 3 hOIlT<; m
.I(I\-an n' and n,'frigel":lted. Add 5 I1IlnUle~ to Ihe
bdklllg Illlll:, 1. Season the !ish WIth salt and pepper. then lay II on
top ollhe ...egetable-s. Oot the I,sh WIth the l....on Dutt ....
lhen .1)r1 .....1e wllh lhe rematNng !)a.d and drizzle WIth
the Wine

Tasting : Ory Vermouth

Dry wrl1lolllh (SO I1U:ti l1l l'~ CJ l1ed while or l'xtrJ
<Iry) U o ft l'n lIll'd 1lI roo klllg. Jnd ewn mon'
oflen 111 IIIJrIlIllS, Iho ugh It I~ pal(] vcry Imk
JllenUOll. \llIJg1l1C our ~urpnsc, then, when
IW did 3 llItil- re~l·.lrcb nn<1 U1T111'd up ne,lr1 y
,I dozen <Ii tTI'rl'nt br,lm]s, ~1l from C3hfomin.
Fr.lIl cc. o r l!.lly.
l"kl"t! III Ihe h:n kIl C h~' I I. we know wby WI'
hke dry \'ermoUlh-lI1JlIIly because It's Il1ex-
pl'n~iw ;lIld 1\111 laSt IIl<1Cfillllc1y-bUl \\ h~1
exactly I ~ II? I II ~ hof\. d ry WflllO lll h IS \dutl'
J . Place a .IKon<! SQ""'" 01 10,1 on top 01 the Ils h
WillI' Ih.n h,l~ bl'l'lI forti fi ed With ~Plrll$ ~lId
Illfll~ed wllh OO(nllu;:als. ~ue h a~ hc rb~, spi(l·s .. Ind
fr\lll~. It I) IlIlllOrlJllI not 10 confusc .try ver-
mOUlh wilh $\\\'et \"CTlIlouth (,{)I IlClIll1l'!> labde(1
fl'.! o r (\\"l'I'1 1"<.'(1), willch i. ~\\'l'elelle<l with <Ug:tT
nlld colored red.
DCIl'Tl11l1led to filld the hl'lt bT'Jnd, \W t.med
Ihl' dry wr mol11h stT'J lght (c hilln\) and III a
~l1l1pl(' P,IIl ~Itl("~'. TJ$le rS I;'\"urc:d (he don1l'slll"
Gallo Ex tra-D r y Ve r mout h for ItS nora\ Jlld
frUity fllvor,lnd al $5 for 750 ml, II 's J b~r)l;,lIn.
.., T,ghtly e " mp the ~g 'n Of the fool t Ogelher 10 seal
the p.ocktll

THE A M ERICA ' S TES T KI T CH EN FA M ILY COOKBOOK

FRIED CATFISH
SERVES <I
START TO FINISH : 30 minutes rzm
'/iwu, /hlllmifr. l>r li/,lpid ]iIlNS "Mke .~,'<!tI (Jlrrnl(lIir ~'s
/,/ IIH:('I~tlsll. Scm' lI'il/, lemmr u~'rkj'.r, 'li,rl<lr S'IUc('
(JI'~~I' 639). ,)( oWl' I~r rlli' IIhI),I)!IWli"f-b(l)"d iowa's IlU
p<lgl' 639.
1 cup all-purpo,e flour
2 la rge eggs
y. cup fine-ground cornmelll (see page 159)
YO teaspoon cayen ne pepper
4 skinless cattlsh tillets (6 to 8 ounces each)
Sail and pepper
2 to 3 cups vegeta ble oil
Lemon wedge s (for serving)
1. A(UII~t .111 own rac k to rhe !lllddlc POS iUOll ~lld
heat the own to 2( HI d<,gn!<'~. SpTl·~d V, cup or
til<" 110llr III J ~Iullow di~h. Lightly [ll'at rh" q;~...;
III :1 ,<"("ond , lullow (hsh. MI x the TCIlI311111lg Y..
cup ilollr, till' comme.ll, and G1rt' llIll' tog:l'thn ill
a durd ,h,dluw dish.
2 . ]>,11 till' c;u fl,h dry wilh papt'f towds. dll'l1
'l·.I'UU wIth ~:lh :md pc ppn. \Vork illg widl Oll,'
1'10:(1: of fi~h :It :1 tl111e. Jrcdg<.' through d1l' flour.
dll'fl dip I1ll0 Ih,' q;g. dll'll (O:lt with dK' COfll-
1l11'al mixture. P r,·<~ Oil the (ornmeal IlI!Xlllrl' 10
mah' ~ure II :ldhere~ 10 th..- lish. L1}' the bread ed
fill"t, on .1 el,'an platc.
3 , I'our till' oil !I1to a large D utrh 0\'1."11 until
11 me.Mln', !Ii !llCh deep, HC,1\ Ih,' oil 10 .'175
dl'grel'~ owr medlllm~high h,';I!. LIY TWO of
till' Cllli~h fill,'I' III til<' oil and fry Ulltil g:olden
broIl 11 011 both <id.:" :lboUl 4 IllIllUll'<.
fjeJ t JliJ.cFw, fjip: A GOOD BREADING
Making a good breading, one tha t does not faU or
flake off as It cooks, Is simple, Be sure not to skimp
on any of the coatings, It takes all three-flour, egg,
and cornmeal, In that order-for the breading to
really cling , We have a few pointer s for applying
t he coatings, First, when flouring , be sure to shake
away any excess . Second, afte r dipping the fish
thoroughly into the beaten egg, allow any excess
egg 10 drip off befo re moving on to the cornmeal.
Finally, press the cornmeal firmly onto the fish,
using your fingertip s, so thaI It Slays put.
4 , Ill'mow Ih ... frl,'d li <h frolll the 011 and
I"t drJt11 b r iefly 0 11 papn towels. Tr:lIl.f,'r Ill('
dr.lml'd ti~h 10 a wir<' r.lck sct owr ,I hakmg "Ill,,'t
and kn'p l\.Irm in dl(' o\'cn. R ctllrn Ih ... \lll 10
.175 dq;rces and try the Tl'UUlIllllg filkts, $crvc
wilh the lemon W... dgl'S.
Deep - Frying 101
While most restaurant s have dedicated
frying equipment that reache s and maintains
blistering temperatures, deep fry ing in a home
kitchen is a different matter, Cramped space,
splattering oil. and inadequate equipment
all consp i re to take the tun out of the job.
With organ izati on lind some basic working
knowledge, frying at home «!In be successf ul.
-We favor a large, heavy-bott omed Dutch
oven since its tall sides contain the spattering
0 11 and it s heavy weight maintains an even
temperature,
-For cook ing oil, we onl y f ry In vege table or
peanut oil. since they have high smoke pOin t s
and are flavorless.
-Proper 011 temperature is cr ucial, so a ther-
mometer Is essential. Too Iowan Oi l tempera-
ture and the food will be greasy, but too high
a temperature and the outer coating will burn
long before the Interior Is cooked .
- An ins tant-read thermometer Is best for Its
accuracy and rapid response, but a can dy
thermometer works just as well. Monitor the
temperatu re o f the oi l closely, both when
heating it and once the food has been added ,
adjusting the burner as needed, The tempera-
ture will plummet when the food Is added , 50
it is likely that you will need to increase the
heat to compensate.
- Overc rowding the pan is a no-no, Fry In
blOtches as t he recipe s indicate. Trying to
hasten cooking t ime by doubling the amount
of food that is frying will only lead to so ggy,
im properly browned food. Keep the f irst
batch warm and crisp In a warm oven wh1le
f rying the second batch,
- Drain freshly fried food on several shee t s of
paper t owels to rid it of e~cess grease.
Fish a nd Shallf ls h
 OVEN-FRIED CATFISH
SERVES 4
nA,IIT TO FINISH : 30 minutes rzm
C"J.j10Illlllrr. or li/,/pla (,III be SllbSlilWt'llfllr t/rr {<lI-
fisll. S",y ,rUlly. /'<>I'\"I,(,T./",,,, I/UII, drlillll.. fish sur/t
11$ solt Imd lil/ck, "'f,lIy fish surll lIS srumlfisl! or fill/oJ.
'I1/('rr shlluM I~ tl""~~" m.mr Oil ,lte rol'k ,,,,d JIISI
I'lIdll.e1r mlll,hs /rl {"'U six 1';«1'$ offi5" if drSIrj',I,
( 5-ouoce) box plllin Melba tont
Yo cup vegetabl. 011
2 I,"ge eggs
tablespoon DIJon mU l lerd
teaspoon dried thym e
t . .spoon dried basil (optional)
Yo teaspoon gar lic p owde r
14 teaspoon c/lye rmll pe pper
4 Ikl nlnl catfish rm' ts (6 to 8 ounces
'lIc h)
S,lt lind peppe r
Lemon wedg .. (to r s.r vlng)
1. Adjust :In O\'e l l r:lCk to th e upP\'r-lllIddlc po~i­
CiOll and he.ll the own to 450 dcgrcl."i. COveT :I
bakmg ~hcci With rOIl. Pili IIll' Mel ba to3~15 111
~ rood procc~S(.·r 3nd puIs...' \lllll] couse crumbs
form. abom 6 pul~s. Spn:ad thl' crumbs III :.t
shallow Ih~h and tOSS wit h the OLio
2. ML)O; the eggs. mustard. thynR", baSLI (If usm g).
g;arhc powder, and cayenne together III l se para te
shallow d isl1.
3, !'at the c;llfish Il1o r<.)I1).:hl y d ry wit h paper tOW-
els, then season w it h Slit and pepper. Working
WIth one pLece of fish at a lillie. dL p II IIUO tho:
e).:g LLl I)((Urc, Illl'lI COlt wL th the MelbJ cru m bs.
5eJt !Kadial m,,: O VE N - F R I ED F I SH
Using Melba toast c rumbs Is a s ure-fire way to give
'lour fish a sup e r-c runc hy c rust In the oven. A food
processo r make s Qu iCk wo rk of th e toast s, but If 'IOU
d on 't have one (o r don't fee l like dragging It ou t).
sl mp'y p la ce the c ra cke rs In a he avy-duty zlpper-
loc k bag and pound with a malle t, roiling p in, Or
sk ille t. Ba king the fish on a wire rac k Is Blso ke y to
a lotlllly c rispy cOBllng; the rac k allo ws the he at to
circu la te compl e te ty a round the Iish.
THE AMERICA' S T£ST KITC HEN FA MllV COOKBOOK
Pn'ss 0 11 till' M elba c ru mb~ to make ,ure they
adhere to ,h(." fis h. b y Ihe cOlled fish on :.t wm~
r.Lck SC I ow r the b;lkmg sht·e!.
4 . Bake the fish o n Ihe wire T'.Ick uIIIII Ihe
cualing is t,'01dl""1l alld Ihe fish flakl.."S ap:.trt wlll""l1
Semly prodded With a pumg k m fe (sec p:.tge
257). 12 w J:; I1 I1I1Ult'J;. SerllC \\ lilt tilt· lem OIl
wedges.
BEER-BATTERED FRIED FISH
SERVES 4 to 6
PREP TIME : 5 mlnut8$ TOTAL Tt ME: 40 minutes
N,1Iiblll or l",ddMk (,!II lit' mbslJI"'l'd fior lill' rod.
I,Wf,lI/ rj I<lrl<l r smul', try mw '!f 1/11" Niter ' IIII)'... """;$/'_
IloIst'li dipp;".1? $""(('$ (III I/''.I!.C 6J9.
4 10 5 cups vege table oU
t cup a ll -purpose flo ur
tea l poon sa lt
}S tealpoon cumin
Yo tealpoon b lack pepper
Yo leup oo n cayenne peppe,
1 cup light-colored beer
2 poundl Iklnless cod, cut into 4- by 1-lnch
s tripi
Le mon we dg es (for lervlng)
Ta rtar Sauce (page 639)
1. Adj usl all oven rack to thl' middle p<>Smon
and Iit'Jt the O\'ell to 200 dl'gn:es. Pour Ihe 011
mlo :.t la rge Dutch ovcn unul It U1casun."S 1 mch
til-ep. !-lea t the ollon:r medl/lln -hlgh heat until
it r~'achcs 375 degrees.
2 . M elllwhlle, w ll1sk thc !lour. salt, c umm, black
pe p p~'r, ;lIId ( ayell/lt' togl'l her in 3 hrgc bowl.
Wlwn th e Oil is al l/1O\t rcadr, w hl,k rh e bet'r LII to
, hl' flo ur nu xl u rc u ntil cOlllplelely smoot h.
3. Pat the fi.~h dry wi th pape r towels. Ad d half
th<.' fid l 10 th(' batler and ~I IT !,;t'n tly to coal.
FollOWing Ihe photo 011 page 27 1, usc lOngs to
lift the p i<.'ces o f fis h from the ballcr. Oll~' at a
time. al10wmg 311)' b.mer to d rip bKk IIl to the
bowl. and add 10 rhe hOI oil.
4 , Fry, smrillg Ihe fish gcnd)' 10 prcvcllt I h ~
picces from sticking together, umil golden brown,
about 5 minun.-'S.
5 . Rcmove Ihc fried fish from Ihe oil and let drain
briefly on paper towels. Transfcr tlK" dr-lined fish
to a wire rack St.'1 ov('r a baking ~heet and keep
warm i ll Ihe oven. R eturn Ihe oil 10 375 degrec:.'S
:111(1 bancr and fry the n.'rnaining fish. Serw with
tlw lemon wedgl'S and t3rtar ~a u Cl'.
VARIATIONS
CHE5APEAKE-STYL E
BEER-BATTERED FRIED FISH
Substiuae Y. lea~poon Old Bay Seasoning for
the cumin.
BEER-BATTERED FRIED FISH
WITH GARLIC AND HERBS
Omit thc UH1llll.Add Yo tcaspoon bo;o.rlic powdtr.
Yo teaspoon dried oregano, :lnd Y. tl'3spoon dried
thyme.
FI5H TACO S
Wr:Jp ~ stack of 12 (6-i1lch) corn OT flour tortillas
in foil aud \\"Jrlll on a baking sheet in till' 200-
degree oven while frying the fish. To ~ervc. smear
each of Ihe warm tortillas with 2 t,lbk'Spoons
Chipotlc Mayon naise (page (39), then sprinklt·
with Y. cup shredded iceberg lettuce and 2 table-
SpOOIiS dicl'd tomltoes. Add 1 piece of the fried
fish to eleh toT/ilb and fold the tortilla over the
fish. SeTW with lime WCdgl'S.
FRYING BATTERED FISH
Add half 01 the fish 10 the batler at once, but transl.u the
piece. to the hoI oil one at a time. aUowlog aflY excess
batter to drop back 'fllO the bowl.
POPCORN SHRIMP
SERVES 4 as a main course or
6 to 8 as an appetizer
ST..... RT TO FINISH; 30 mtnutes I'llIJ
"/1,is (((iJle ("II~ JM small shrimJl (5 I ,,, 60 1'0
JlDrHul), but Y"U (dtl lise meJium lIT /"'81' shrimp if
,h,u's '1lIlIun is dlllli/llb/r:jusl add I 1112 milll/lrS 1,1
IIII' ((wkill.!! lime. St'n~' tI, CS.. m lluh), shrimJl ,IS all
111/PI'li.U T lI'itll ChilWt/1' j\""y"lImrisr (Jlagt' 639) In
any of rI", diJlflill.~ SII IICCS 0/1 1"{l!c 639 .
2 lafge eggl
3 c ups p lain d.led breadc.umb s (see pages
300-301)
tabl espoon garliC powder
2 t easpoons chili powder
teaspoon cayen ne pepper
teaspoon cu m in
Salt and pepper
pound small shrimp, p eeled
6 to 7 cu ps vegetable 011
Lemon wedges (fo. se r ving)
1. Adjust an oven r:Jc k to thl' mi{ld1c positioll
and heat the ovcu to 200 dcgrel'~. Bea! the eggs
in a shallow dish . COlllbllle the brcadcnl1nbs.
b':lrlic powder. chili powder, caYl'nne, cumiu, Yo
teaspoon §alt,and 1 teaspoon peppe r in a sep:Ir..Itc
shallow dish.
2, Pat the shri mp dry with paper IOwds, thl'n
Sl'ason wilh salt ,11)(1 peppl.'r. Worklllg with (, or
so of the shrimp It a time. dip thcm into thl.' egg.
thcn COl t with the brcldcrulllb mixturl·. Pn:.-ss on
thc breadcrumbs to make slire they adhl'rc to Ih~'
shrimp. L~y the breaded shrimp 011 C1clll phIl'S.
3, Pour t he oil imo a large D utch OVCII lIntil
it mC3SlIf<.'S I Yz inches deep. Hl'at till' oil O\'cr
med ium-high hl'll until 1I re.Khl'S 375 d.·sr.·los.
Carerully add half or the shrimp to lhe hOI 0)1
and fry until golden browll. stirrlllg oftell to
pre\'elll t hem fmlll stickmg toget her. about 1Yz
IIlIIlUIl'S.
4 , Re lllove the fried sh rimp from till' oil ;md
let d ralll briefly on pap..'r towds. Tr:J llsfer thl'
drained shrimp to 3 wiTl: rack set over 3 bakmg
sheet an d ktep warm in the ovell. Return t hl'
oil to 375 degrees and fry the relllalllln).; shnmp.
Serve with Ihe lellion wedgcs.
Fish an d Shellfish
 ,m~lc b ye r. Cook ul1 l1 l dw slmmp :Ul' curled :Iud
pm k 011 both sid('S. abolll 2 mmut ..·s.

2. TrJI1Sfer till" ~h 1"l mp to n bowl .uld COWf wit h

lod. Ih'peJt w it h the rt"' mJ lllI ng I t.lnle'pool! 011
.md ih rimp.

3. OfT till" h ~a t , n.- tu m all of th.' ~hnlHp to the

warm sk ille t. Add the b u tler, km o n JUICt'. and
paNic}" and 10"$ to coat until the bUI(('r mehs,
Selson with \'lit and pe p per to {ast<',

VARIAT IO NS
PAN ·SEARED SHRIMP WITH
GINGER·HOISIN GLAZE
Omit the butte r. I<-mon JUICe, ,lIId paull'Y.
Cotnbmc 2 1Jble~poons hoislll ~,I\ ICe, 1 ubl.·-
spoon nn' \'ine..,>;lr. 2 tea~poons gr:m'd ging.er.
:2 (l',I"poom watn, 2 thlll l)' diced <;c •• lholls, I Yi
te:lspoOIlS soy SOlllet', and ,I pmch o f red pepper
fbkl~. Afte r n.'lliTIlm£ all of tilt" shrunp 10 till"
skillet III ~! t'p 3. add the hOl<;1tl IIlIJ<tUrt"' Jnd to"
to nllllbliw.
Sp"nkl,ng the sh"mp wnh ~ug~' before cookIng w,1I help
yOl,l gel a n,ee. iltt,acll~ ...iI'
PAN·SEARED SHRIMP WITH
CHIPOTLE·UME GLAZE
Omll lin' blttwr, 1<-111011 JUice, ;lIld plT51cy,
COlllbllll' 2 uhle'ipoom fn.'~h hmc JUI(e,:2 tnl1l c-
PA N-SEARED SHRIMP spoons chopped fn.'sh cil.mtfO, I IlIlIlced chlllOtll·
dnle m .Idobo "Juce, ~ teaSpoons bro\l n sll~r,
SERVES <I106
nnd :2 tl'~~poon~ ndobo "Jun'. Aria returm ll );
START TO FINISH : 20 mInutes mD all Olthe sh rimp to thc ~kllic t m st.'p 3, :Idd the
'J1,f' (I",ki,(!! li",f'.' /.rh,1t' "'1" .I;.r ,'.\fr"./,,'X!' 5/"iml' dllflot].· mixtllr<' ,lIId toss to l'ombinl".
(11/"'111 21 '" 15 shrimll 1"-"' /"'111111). [( IIS"'.~ smdllcr
I'r I,I!)!'" iilri",/" /)(' ~urr Id 'III/Ilil Ihe w,'k",.~ ImH' "~s
IIr... /1"<1 Fur ,/ .~"Idr /,1 1!II)';n.!! 'UI'mll,/Tkt·, </m",/!, HI"
IM~r 274. :Jt.JL J(it.c:fu:n !jip : SPEED COOKI NG
Sh rimp on ly lake 2 minutes to cook through. Cook
2 pounds .. tra·lllrge shrimp, peele d and them any longer al'ld you 'll wind up with to ugh ,
develne d (ne pag e 273) rubbery bits tha t have zero flavor, Th e key to sea.lng
Salt and pepper shrimp In such a short time is to use a very hot skillel
~ teaspoon sugar and 10 sprinkle the shrimp with a little luga r before
2 tablespoon s vegetable 011 cooking , The sugar caramelizes quickly to a nice
2 tablespoons unsalte d butte . sear on the outside of the s hrimp and helps to bring
tablespoon fres h lemon lulee out the fresh. s weet shrimp lIavor. Also, we found It
tablespoon minc e d tre s h parsle y necessary to cook the sh rim p In a sln91e layer In the
Lemon we dges (for se rv ing) skillet so that each shrimp sea rs Individually. This
mean s thll t for a d inner for four people, you'll have
1. 1'.11 thl· ~hnmp dry \\l1h I'Jp<.·r tmH,k then to cook Ihe s hr imp In two batches, After cooking
'.·J"Ol1 \l llh Y. t~JSpooll ~.,lt. Y. t<'a~pool1 p~ppl·r. the second balch, return the first batch to the
.md the ,u~~r. 1k.1t 1 tJhle\pooll of lh~ 011 III ski llet with the $auce; the residual heat will warm
:I 12-mdl lIon'IId.: ,klilet Oll:r Iugh IWJ! ul1l1l everything through before serving.
~mokmg. AdJ lull olf tlw ~ hrimp to till" pJIl III .1

THE AMERIC A'S TEST KITCHEN FAM ILY COOKBOOK

SHRIMP SCAMPI ami the' ~u~r, H.'at I t;lblnpooll of th., (II) III
,I 12-lIIch nonstick ~kil1t't OWT hl)-:I. hl'~t umll
SEAVES <l to 6
~1II() 1,. 11Ig.
Add half of the ~hrnnp tn the pall 111 J
n .. IiIT TO F I NIS"' : 20 mmutes IZ!D ~11Igl('
13),.'r. Cook until the shrnHp .tre curl,'d Jnd
Scm' rillS U'i,1i pll'lu)' ,!/ du'U')' Im',"1 I<J $"/1 rljl till' plllk on both s.dt'S, about 211111111It"'.
.~.I(II(k)' :;<IUft'. I,;: ,1150 "irc s,'nY'" ,w,', " /X"/ 4 Sillll,ll'
1(1/111(' ,in', 2, Tr.msfer the shrim p to :t howl 3nd cover \\'nh
fo.1. R "Pl';![ wllh t!w n: 1 1'~ lII l1lg I t •• hll"I'0on 0.1
2 pounds ex ira-large sh rimp, pe' led a nd 3 11d ~hT1l11 p.
develned (s •• the photos)
Salt and pepper 3 . Add 1 tabkspoon of the bUIIl'r to [h.' <k,)kl
~ teaspoon l ug •• Jnd melt OWl" l11edmtll heat. Add Ih.- garhc ~Ild
2 tablespoons olive 011 CO(lk 1111111 fngrallt. aboul 15 st.-eonds. OtT till'
1 table s poons unsalted bulte, hl'al. mr 11\ tlw kmon JUice, pard.,)". \\"111l', Jlld
4 garlic cloves, m inced CJ)'l..'Il 'll'. Whisk III Ihe rem,ullmg 2 IJhl,'~poons
2 tablespoons Iresh lemon Juice bUIIl' T. Sl',' ~OIl WI(h salt and pl'pper 10 (,lSI,'.
2 t ablespoons minced Irnh pII. sl ey
tablespoon dry white wi ne or vermouth 4 , R l'tu m Ihl' shrim p with ;111)' acc::ull lll!.JIl,d
Pinch cayenne pepper Jlllt:l' to d'l' ~kilkt.To ...~ <111\1) till" ~hnl11p ,I re IH'1I
coated with the saUC(',

1. I'J{ tlw dJrl lllp dry w ith paper towels, thell

S<:lSOll wilh Y. teaspoon "-lit. Yo t C;!SPOOIl pt·pp~·r.

GARLICKY STIR-FRIED
OEVEI N IN G SHRI MP
AUhough ~"'ng sh"l'nIl mal<H no d,lIerer>ce In fliWaf
SHRIMP WITH CARROTS
(e~cepl WIth HpeeoaUy latge. ","Uy _ns), '\ can imProve
AND PEPPERS
the appearaoce of the s,hnmp
SERVES <I
S TART TO FI NI SH: 30 mInutes IZIlJ
Pdr rmlre ilifirml<lli,m ml Asi,,,, m.~rc'/r1"ll'.(, i('" P'\~('i
2'N-295.

SAUCE
1 Ulblupoons low-sodium chicken b roth or
weier
1 t llblupoons dry sherry
2 tablupOOnf .$oy s/l uce
teespoon cornstarch
\IS taesp oon touted sUlime 011
I. Afle' temOVon9 the shell . use. pa"''9 klli'. to make iii
shallow cut ,,10"9 the bock 0' t ile .hromp so thaI 1M "",n
\IS t eupoon .$uSjar
IS ",posed ~ t eesp oon red p ep per flakes

STIR-FRY
1 garlic cloves, mln c:ed
2 s(llilion s, sliced thi n
I tablespoon Sj ' /lted Sjl nSj8 r
1 teb lespoons veSjet/lbl e 011
pound e.tre-le'Sje shrimp, peeled end
d evelned (see the photos)
~ t easpoon sugll'
Sell and pep pe,
2 (II rrots, peeled and sliced ~ Inch thi ck
2 'ed be ll pep pe ' s, ste m med, seeded, lind
2. Use the tip 01 the knife to hft the vein out of lhe c ho p pe d me d ium
Shrimp DI"";,,d the ""in by WIPIng lhe bI;,dCI ;'9I1in.1 II
Pllpet" towel

F i Sh and Shellfllh
1. For the sa uce: Wlm k aU of the mgred ic nts shimmc ring. Add Ihe c~rrols and bell pt.·ppers
tog(· th(·r and SCt :lSldr. and cook u nu] soficued . about 2IllHlut(."S.

2. For thc stlr-&y: M IX tile IPrltc, <iCaUions, gm-
St'r. :md I tJbl~l)()()n of thc 011 togethcr. P.:I.[ the
shnmp dry \\~th plpc.'r tOwels. thcli season with the
slIg:Jr, J.i, reoHpoon "lIt, and J.i, teaspoon pt.'Pper.
3. H ~'at 1 IJblespoon of the rclllammg 011 111
a 12-mcll nonstick ski llct over hIgh hea t until
Just smokm g. Add th c ~ hn mp :lIld cook ullt il
pInk on bolh sick.... Joout 2 IllUl UU·S. Tr.Ul~fer th~'
sh ri mp to l bowl and cover wllh fOil.
S. C lea r the ccnter of the pan and add tht· garhc
mixtu re. Cook. mas hm g the garlic !l IlX lU re 11110
tht' pa n with tht' back of:l sp.:l.tul:l, uI1lI1 fngra m
for 30 So.'conds. Su r tht' lP,hc nJUHun: II1to thc
\"egetabl ~'ll. R eturn Ihe ~hrunp to the ~klllrt.
Wh isk th t' sauce to recomb me. the n add to the
skt llet. Toss un ul all ingn-dlt'llIs ue well coated
With sauce. Sc.'a§.Qn With u lt and pepper to 1l~le.

4 . Add the rcmailling t;lh!cspoon ot! to Ihe STIR-FRIED SHRIMP AND

~kII!C ! and T... turn to med iu m - hI gh helt unti l
SNOW PEAS IN COCONUT
CURRY SAUCE
How to Buy Shrimp SERVES <I
$TAFIT TO FINISH: 30 minutes Ill1i
Virlullll y 1111 of the shrimp sold todllY In
supermarkets has been previousl y frozen , & SlITI' II) lise (mil/I,d IIU$u'/'("/(II/'{1 ((1;mWr milk, 1I0t

eIther In large blocks of Ice or with a method su,/,ct.'lIcd ((1;011111 ('emll, ; 11 t/iis rrriPf'.
called ~ Indivldua ll y quiCk f rozen,~ IOF for
short. Suparmarket s simply defrost the shrimp SAUCE
before d isplaying them on Ice at the fish % cup unsweeten*<l coconut mllk
count er, where they look lIS t hough they are 6 tablespoons low·.odlum chicken broth
freshly plucked lrom Ihe sea. As II general te aspoon sugar
rule, we highly recommend pu.chll5ing !4 telllpOOn sail
bags o f still-frozen, shell·on IOF shrimp lind !4 tell l pOOn red papper flake.
delrosting them as needed lit home, since
there Is no telling how long MfreshMshrimp STIR-FRY
may hllve bHn kept on k e at the maritel. IOF ] garlic clovel, minced
shrimp also haW! a better flavor and te)(lure ] sc;[[lIIons, sllcltd thin
than shrimp f rozen In blocks. IOF shrImp are tablespoon grated ginger
availabl e both with lind without their shells, I tablespoon w;[[tm water
bu t we find the shell·on shrimp 10 be firmer l Yi teaspoons curry powder
and swee ter. Also, shrimp should be the only ] tablespoon. veget;[[ble 011
Ingredien t li sted on the bIIIg. Some packagers pound .. t ra·large shrimp, pee l ed and
add sodium-based Chemicals as preservatives, develned (see page 273)
but we f ind these shrimp have II Slrange lit teaspoon sugar
translucency and unpleasant texture. Sail and peppe r
Shrimp are so ld by size (small. medium, large red onion, halved and sliced Yi Inch
large, and extra large) lIS well as by the t h ick
number needed to make 1 pound, usually red bell papper, stemmed, s.eded, and
given in a range. Choosing sh rimp by the cut Into Y.·l nch-wld e strips
numerical rating Is more accurate than y. pound snow paas, slrlngs removed
choosing them by the Size l abel, because that
varies I,om store to store. Here's how the two 1. For the $auce: WhIsk all or the lIl~redlen[S
sizing $Vl tem s generally compa re. toge ther and set aSide.

SMALL 51 to 60 per pound 2. For the slIr-fry: MIX tht· ga rlic, <;(.":allrOIl5. glll-
MEDIUM 41 to SO per pound ger. wa ter. curr), powder, and I tablespoon of the
LARGE 31 to 40 per pound olilogethl·r.
EXTRA LARGE 21 to 2S per pound
3. Pat the ~hrnllp dl) With paper t(mds, the n
S<.""lIson With the ~lIglr. ~ tea~poon salt. ~nd \0{,

THE AMERICA'S TEST KITCHEN FAM ILY COOKBOOK

t..:~spoon p..:pp..:r. l-k at I Llbll'spooll o( the relll.l ll1-
ing; 011 in " \ 2-il1cb nonstiCk skillet o\w high heat
unrilju'l slI1oking.Add dll' ~hn!11p ,md cook until
pink on both sid('~. :Ibolll 2 11l11l1ll~'S. T r:ms!i'r thl'
~hrnllp to 3 bowl And cowr with (oiL

4. Add the relllammg tablc~pooll oil to the skil-

k-t and return to lIlediulll he:1I until ~hnllmeril1g.
Add the oniol1 :md (:ook until softl·lll'd. about J
mimlll"'. Stir in the bell l'epp~'r and ~now Ill'as
and cook 1I1It ii softened, about 2 mmllte~

S. Cle.tr the c<'llIer of the p.Ul and add the garlic

mixture. Cook, nla$hil1g thc garlic mixture imo
the p:m with till' back of a ~paTII1:t. umil (ra~r.t11t
(or 30 seconds. Stir till' g:trlic 1l1i:';llIre illlo til('
vcgetabll's. Rl·turn the ~hritl1p to the skilll'!.
Wlmk till' salll"l' to recombine, then add 10 till'
~killet. Tos~ umil all ingrediellls Jrc well coated
with S;II I(C. Season with sal! and pl'pper to taste.

You can vafY th,s Jambalaya by e~oe"mentlng w,th

SHRIMP JAMBALAYA d,fferent sausages and amounts of Cllyenne pepper
SEPVES <I to 6
PREP TIME : 15 mmutes
TOTA L TIME : 1 hour (mcludes 25 minutes
s,mmering t,me) J ntiml1<·~. Trall5fl" tl1l' ~:lUsag<' to 3 pap<'r-tO\wl-
Itnt!d pblC.lealling thl' f:n III tlw pu!.
/ im/",tllle S<lus{t~(' (illl 1'1If)' ill spi(Ulesr--if it d(}('su',
IdSI<' I~'I)' spicy. mid s,)me fII)'rmll' I" ,ile JltII U'ilil Iile 2. Add the onion. cdery. and bell pepp ... r to lhl,
ricc. If ),,111 (,IIl'1 Jind lII,dl'I41"ll/'. us/· "'SS,). c/lllriZ". (If fat in Ihe POt and rcturn to medium h ... at. Cook.
/l1I.~lIir" S,IU;dgC. Sm~' lI'il" p/clIIy o.f'1'I/l<Iu", «'r.lpmg up Jny browlIl'd biB. until the VC);-
etablcs are ~oftelled. 3bom 5 lI1i11lH~'~. Sllr III the
tablespoon vegetable 011 garlic and cook tllllil (ragr:mt. ,Ibom 15 ~ccond".
8 ounces andouille sausage, sliced Yo Inch
thick (see note above) 3. Stir III the rio;'". Soli!, and thrmc and cook for
onion, chopped ' Ine 1 mimlt .... Stir III th ... tomatoes, Yo cup resel"\"Cd
rib celery, chopped tine 10nlalO juice. dam juic<'. broth. :md browlK'd
red bell pepper, slammed , seeded, and "'1u~agc.J:l.rmg 10 a boil.sl"Taping up any browlled
chopped l i ne bIts. Redu ce the heat to low. COVl"r. and roo k for
5 garlic cloves, minced 25 nlltlutes. stirnng o(:ca.sionally.
, V. cups long-grain white rice
, teaspoon salt 4. Scattl'r tlw shrimp ov('r thl' rire alld (0111111111:
V. teaspoon m inced fresh thyme o r to cook. co,·crcd. untilthc TlC<- 1<; tellda and the
l-'Io teaspoon dried shrimp have cooked through. about 5 minul<'s
(14 .5-ounce) can diced tomatoes, drained lo nger. Stir il1 th ... parsley b,'(orl's<'I"\'il1g.
with Y. cup Juice reserved
(S-ou nce) bottle clam Juice
, V. cups low-sodium chicken broth :if(lt :KikIr£l1 !lip: JAMBALA YA
1 pound extra-large shrimp, peeled and
The key to this simple yet flavor ful recipe Is no t
develned (see page 273)
to add the sh rimp to the pot at the beginning o r
2 tablespoons minced " 8ih parsley
els e they wlll overcook. Rather, cook the rice and
sausage through completely, then add the shrimp to
1. I-k at the oil 111 :I larg... J)llIch oven oller
the pot and took them just until done. If your shrimp
ll1<'diulll-lllgh heat IIntil shimll1<'ring. Add the
are smali er, reduce the cooking time accordingly.
,lIIdouille and cook ulHilligh!ly browm·d. about

Fish and Sh e llfi s h

 " I'll the shrimp dry with paper 10\\el>, then
S('ason with tht' dllh powder and p .... pper. Ile;l1 I
tabk'~poon ofthl' 011111 a 12-lI1ch Iloll~uck skillet
owr medIUm-hIgh heal IInnl Just ~nlo"lI1g. Add
thl' shrimp 3nd cook unlll curll'd and pmk 011
both ~ i dl'S, ahout 2 1l1iIlUtl'S. Transfer 10 ,I bowl
arid con-r wllh fOIl.

2. Add thc rcmalllinl; I t;lblt'Spooll od 10 Ih('

skillt·t :lIld n:tllrl1 10 l1ll'diulII-high heat unul
~hillllllcrmg. Add thl' chofll~o an d cook unul
lighdy browned, abolll J nl111UIt.'S. Tr.IIl\f.... r tlw
chorizo 10 Iht, bowl w ith the sh rimp, il-a"llIg Illl'
rat III the ~klllel.

3, Add th{" omol1 ,11111 thymc to th .... r~1 III Iltl'

skIllet :Il1d relurn to IlIt'diulII hc.lt. Cook 1111111
SOriellNI, about 5 mll1U1l'S. Su r III the hoa rhc ;lIld
cook 1111111 fr:lgraru, ~bolll 15 S<.'colld ~. ~tlr III Ihc
rice :uld cook 1111111 till' gr.ul1s afe ~i7t.lillg :llld
lightly tOJ\led, about I 11Iinu!c,

4 . Sur III thc cblll Jillce, lomal~. and <.Iflmn.

ThIs aromahC PH'Ila can be aa$ll~ doubled 10 _ /I
\Cr:tpmg up any bJU\vned bItS. tiring to a boil.
crO'Wd
Con'r, n'ducc til<' hCJI 10 10\\, Jnd ('ook unlll Ihe
riel' IS I.'ndo.'r ,lIId the liqUid is ,lbsorbt'd. about 15
mmtUl'S,

QUICK SKI LLET PAE LL A 5, OfT tbl' hcal. <tlr III thc cookcd ~hrilllp :lIId
rhonzo. Arr.lIIg.: the cl.ll1l~ owr till' top ,lIId
SERVES 4 to 6
TOTAL TI ... E: I nour
'pTlllkl.: wnll the I'<'a(. Cover, retu r n to IIll·diulIl
PREP TI"'E , 10 minutes
heJ I. ~ml cook IIlml the ~hcllfish hl\ ....· opt'ned,
II pIli (.m '(.fillli rlhm::,', (r)' IIISSI', "'11/,)1111/,.. ," 1;1I.~lIi(,', about 7 IIl11lm .....
I( )'1111 rI" 1/"1 1r,1I1' II lid I,,~ <"IIIl"gl, /,' 11((.,,,,,,,,,11,111""
sl.:'(II"IIIII, •• j:::r, I'St Irrlll')"l/ury./;,j/, mmJIlII.l! II fig/III)' 6 , !telllo\'c the ~ktllel from th.' h eJt Jnd let
"WIIII/f,lrt I"til!"S I" .r."," ,I li,1!JII st'd/. ~Iand. covt'red, for 5 IIlIllU!t.... Spnnkll' with the
par<ll'Y :Ind ~er\C with Ihe lemon wedgl'S.
pound ,It.a-Iarg. shri mp. pe.l.d and
d ..... ln.d (51. pilg. 273 )
}S t .aspoon chili powder DEBEARDING MUSSELS
]I. t .aspoon pepper
2 tables poons on ... e oU
Bounces chorlzo sau sage, Iliced
J4 Inch thlc: k (see nOIe abo ...e)
, onion, minced
}S t eas poon minced fr.sh th~me
o r ]l. t.aspoon dried
3 garlic clo ...es, minced
, c up long' gral n white ric.
2 ( 8-ounce) bottl. s clam juice
(14 ,5-ouncI) can dlc.d tomat ou, drai ne d
]I. leaspoon saffron thread J, c rumbl ed
doz. n clams or muu els , sc.ubbed and
OcCIlSIOn/II!y, ml,luels wllillave a harmless w&ed~ pIece
debea.d ed , IF necessary (known as Ihe beard) protrl,ldlng Irom be l ween Ihe ,,,,II,
VI cup frozen peas Before cookIng. II quiCk ! ug be!ween your thumb and a
2 tables poons minced fresh parsl . y bu!! er knife o. Ihe 11.'11 side 01 a PII"ng knlle Is lilt It IlIke,
L.emon w. dges (fo. se .... lng) 10 remove ,\

THE AMERICA ' S TEST KITCHEN F...... IL.V COOKBOOK

VARIATIO N
PAELLA FOR A CROWD
Tht' re-cip" can b.: '::15il)' :I&tpted to ).:TVC 8 to J(1
p.:opk by <.w,lppin!-: tht' skill.:t for a brgl' I)utdl
0\'':11, inc rl'a~11Ig th .. amO\llH of ~h r il1l p to I V.
pOIJlld<, :lIld till: fl ce to 1 y. cup<, and doublillf,:
,Ill Ill<' T':lluming mgrcdl<'nts, The coo king: Will',
Will re-III:lin ti, .. <.,l I1W,
Tasting: Sl:I!ing up Saffron
S:lflrOll t<. availab le III twO fo rlll<.-t hn'~ds ,md
po\\'{kr, COll\'l'lItlOllal wisdom <:1)'<' that deep,
d;lrk n'd thr.:ati, :IT.: bette r than ydlow or or.mge
thn:,ul<., W.: hd d a [';\sting of broth, IIlfu<,,'d with
d,tli:rcllt <affron ~\\lpl,,,,,T h e :satlrOIl thr'::lds with
cOII<J(kr.lbk spots of re llow alld or.mg" ,lid III
f.1C1 yidd th.: w"ak,'st-color.:d :md th ttl'st-ta,titlg
broth<, The redek<-t thr'::Lds Yldd,'d illt':IN.:ly fla-
vo rfu l. h.:ad>" pt'rfu ll wd bro ths-so much so t hat
I,'<,s areh'n! saffron ( ill S would Iw\'t' be,'n h.Lppier
with J liuk k" saffron,
COtWClltlOn,tI wi<.dom also c\ut iom a~':nll)t
11';111£ powd':f.:d ,afTroli. SOlile <OUfCL'" ~ay that
III feTlo r thrcad, Jre used to produce powdl'red
<.,\ffroll and du t coloring 3gl'IItS lIlay bl' ,Idd ,',\.
\Vhile tins !II:L}' bt' tTl I':, we lound rh,l! POWdl'T,'d
<.afJron pUfcl L3S<'d frolll a f"put:!!>I.: ,ollTee W;15
j u,t ,'s 1I,1\'orfll l ~l1d fngr.lIlt a~ t'wn tllL' 1"g1wst-
quality tlm'.lCk Wh at': more, powdered s~ fJiun
oIT,'T<. a Ii:\\' ~(kan tag.:~ owr threads, FiT"'t, a
smalkr JIllOUnt C~l1 b,' IIsl'd (:Ibo ut OIIl,-tlmd 10
olll'-half th,' volu\\\,' 1ll,';\Stlfl'I\ WIl! o f threads);
'\Ccomi, tlK' powdt'r IS ':,l<icr 10 I11L'a<;lIlX' and dol'<'
II Ot lK'.:d 10 he ':TlI mblcd befo re U$,'; filially, II
fl'l,'ases ils fla\'or much mOfl' rap idly,
PREPPING SCALLOPS
The sm ...II, crescent ,shaped muscte that Is sometimes
ftlt8Ched to the scallop Will be In<::red,bty tough when
cooked. U~e your lingers to pee l this muscle away from
the Side of eIKh scallop before cooking
PAN-SEARED SCALLOPS
WITH LEMON , SHALLOTS ,
AND CAPERS
SERVES <I
STA RT TO FtNISH : 2S minutes IZBJ
Eitlwr II ~ U I'1T Of 1I000SIick !/.:iJ/n 11'111 m)rk hl'tI',
,\/11/..'1: surr I/"U il is 11 lllrirl'S widl', !f ),,>II( skrlll,t is
,<11mI/o, ),,)1/ will h'II'1' /,> «.,,/1 1111' S(oII/UPS ill IIII/(/'rs.
Scrl~' u~lh rifl' "I' (dIlSfl'H>· I,) s(>o1i' up till' j1'II~)dijl
jui(J's,
l Y> pound s large sea scallops
Salt and pepper
2 tabLespoons vegetabLe 011
3 tablespoons unsalted buller
shallot, m inced
cup dry while wine or vermouth
teaspoon grated l emon ze st
2 table spoon s m inced fresh parsley
table spoon Iresh lemon Juice
tablespoon ca pers, rin sed and minced
1, 1:0110\\,1111; th e photo, remo\'l" any s,d" lllu,c1e\
from th.: ~callop', P:n till' )(,lIlops dry wit h pap':T
IOwds, thl'lI ,eJSOII With salt :lIL d p"ppl'r,
2, H ':,lt th.: oil ill a l 1-II H'h skillet o\'o:r 1111.'(/111111 -
high hl::!t und l jU5t ~mokm!!, Gemly I.IV th .. 'ie,ll-
101'< III til<' pJIl, fl,l{-'id~ down, ,lIJd roo k ullul
well browned, :JI>OIII 2Y2 lIlUlUt<'S, Flip thc ,,~l­
lop< on'r and cook until til<' ~Idl'" of the "aHOI'
aTe firm but the wry <'1.'1IIl'r remain, <.oft, ;Ib"ut
jeJt :KiLd'tf.'1I !h p: SCALLOP BUYER BEWARE
for the most part, there is really o nl y one type
o f scallop worth buying-sea scallops , The other
sca llo p varieties, bay and Calico (the latte r often
mislabeled as bay), are much smalle r and either
100 rare " nd expensive o r very cheap and rubbery,
Man y scallops are /lISO dipped In preservatives to
help exte nd the ir shel f Ule, These a re ca ll ed wet
scallops, Unfortunately, these wat ery preservatives
dull the fla vor signi fi cantly and ru in the t eKture,
Unprocessed or dry sca ll ops have much mo re flavor
and a creamy, smooth texture, plus they brown very
nicely, If the S(/IIIOpS at you r store are not labeled ,
you can determine dry sc allops by their colo r; They
will range in hue from i vory while to pale plnkish-
orange "nd will be surrounded by very little (if any)
clear juice, Processed or wet sc" lIops, by cOnt''''5 t ,
are bright white and will be swimming In milky
wh ite liQuid,
F ll h a nd Sh e llfi s h
30 ~l·col1ds. Tr.lIIsfer tilt" '\.CJllopo; to a pbll' and
Il'1I( 100\c:l)' w n h fOIl.
3, Pour off all Ihe f.11 lefl III till: ~ktlk{ . Add I
I.lbk'poon of Ihe butler and ml'll o\"Cr nll'dium-
high IWJI. Ad d the <h.llIO{ and cook lUml
<ofi,·rn:d. ,Ibout 2 milllill's. Add till' wim' and
k'll1oll lest. Brill!:; to J ~I mllwr ;lIId coo k 1I11t11 dll'
<.lIICl' h:l< Ihi e kelll'd and IIl l ':mlll..'S rough 1)' y, ("lip,
about 5 llImUle<.
4, Of}' the hl·at. whisk 111 dw n:III.:1l11lng 2 t.lbl,·-
<1>0011< hunt'r, Ihe pJrsl,'y, lelllon JUIce. ("apt'I'>,
,111(1 dlly ;u:cl1l11ubl ,'d <c.1l1op JUIce, Seasoll till'
....lUCt· wllh sail and pep p,'r 10 {.:ISle. Add IIIl' <;(';LJ-
101'< 10 IIIl' QUCC and 1,'1 warm Ihrough befon:
~'T\IIl~. about 1 n11l1UI,',
YARIATION
PAN -S EARED SCALLOPS WITH ORANGE
AND THYME
011111 tl1l' pJrsl<,), and capcrl. SUbsUIUI" Yo cup <try
,hl'fr,' and II. cup !R'Sh or.tllg" JUICl' for !llt: W111e
dnti I Il'aspoon gr.n,·d or.J.lIge Z,'SI fOT Ihe ll'lIIon
ll'il. Add I Il'Jspoon IlIInn-d fTt.'5h Ih}'ll1l' (0 Ih.,
~k lllct w ith tilt' Zl~,
Clams and Mussels 101
MOSI mun els and dams nowadays
are farmed and ylrtually free of grit.
Occasionally, you may come aero ss " wild "
mussels or clams, which may be full of grit,
at you r 1000a l fish store . And desp it e the
common tol klo re, th is gril Is Impossible
t o pu rge. When shopping, look for lightly
dosed mussel s and dams (some sheil S mfly
gape slig hlly, but should close when they
are lapped) and avoid any that are cracked ,
broken. o r Si lting In a puddle o f water. Th ey
should sme ll clean, nOI SO Ur o r su lfurous.
and the shells should appear molsl . Both
clams and muss els need to be scrubbed
before cooking and some mu sselS m ay al SO
need to b e debearded (see pag e 276). The
bes t way to st o re mussel s and clams Is In
the refr igerat o r In a COlander of lee set OVet
• bowl, 8e sure 10 discard any water that
ac;c;umulate s in the bowl so Ihal the shellfish
are nevet submerged.
THE AMERICA 'S TEST KITCHE N FAMILY COOKBOOK
STEAMED MUSSELS WITH
WHITE WINE AND GARLIC
SERVES 4 as • ma'" course o r 6 to 8 as an aplX't,,ter
START TO FINISH 25 m,nutes IZliiI
'/1.(".(" Hllmdi (III. /,.. Stn'i"d tll',er as 1111 IIpfH'lr;:cr I"
,r$ " m";H filum'. E;rlrer U~I)', Ir<ll'i" Jllt'IIl)' '!f mISI)'
IImlil ,II' ",lIId (,I dmrk III ,{'I' )ll1l'Oifr,llm.,iI.
5 lablaspoons un salted buller
3: sha llo l s, minced
6 garlic clOyaS, minced
2 cups dry white wine o r vermouth
bay'eat
" pounds mUllels, sc rubbad and debearded
(ua paga 275)
).1, cup mInced trash parsley
1, Melt 2 t;lbk'poolls ofd1\' buttl'r in:1 bf~t· l)utch
OWI1 o\"er l1IediulII- l11gh lW:II.Add th .... ~h~llocs .111d
coo k 11I1111 ~iil'Il('d. JOOIlt 2 1Illllutes. Sur 111 th ...
~rlic and cook IInlll fragrdlll, aOOm 15 ~ecollds.
Add Ih ... Wille and bay leaf.13rmg to a ~immer ,111(\
cook for 3 mmU1l'" to bklld Ihe t1a\"{>r~.
2, Incrca)C tltl" l1<'al 10 hIgh and add Ihe lIlussds.
CO\'Cf and cook, SlIrTlng occasionally, urmt Ih....
Illlls~cls opell. 4 to I} millut l's.
3. U~C 3 slotlNt 'POOII 10 !l":1I1\f... f the Jllussels 10
;1 l.ITg'" sefving bowl. discJ rdm~ any th3t r.·fuse
to opel1.\V h l~k Ihl' r"l1Iailling 3 labl ....spoom bllt-
ter and Ibe pJ~l ... y tntO th e broth, tht'l\ pour the
broth OWT lllus5('ls.
VARIATIONS
STEAMED MUSSELS WITH CREAM
SAUCE AND HERBS
SubstllUll' Y. cup h('avy cr.'alll fOf Ih,' 3 tabk-
spoo,,~ bUlll'r Jdckd III ~Il'p 3. Tt.'turn til(' brolh
!j",tJ{ikllf-1i !jip: A GOOD MUS5EL
The only w.y to lell il a mussel Is good or nol-aslde
from a terrible smell-Is after it 's been cooked .
A bad mussel will refu se to open no m atter how
l ong you cook It . You should expect a few mussels
in every bateh not 10 open. If you have. lot ot
mussels that don 't open, keep on coo king tham-
Ihey may /U5t be a bit stubborn, There Is no worse
st omachache than Iha one from eating bad mussels,
so, If In doubt, Ihrow II out.
to Smllu\·r. Jnd cook unul th lck<.'ncd, aoout :;
J 5eJt Jl;uAw 5 ip: COOKING
IllmU l t·~. Th<.'11 su r
III I rnhk.... poon fn:sh lemon
JUICC and I uble""llOOn nu nccd fresh tlIrr:lgon
wuh the parslt·),.
ASIAN-STYLE STEAMED MUSS ELS
'111(sr mussds ,,!IIkr a J.!f!',11 diuur' 1f'/Il'1I
1,Iain whirr rin'.
Cook 2 sliccd Jl la pdlo chiles with the shal-
lots III w:p I. Sub~tltutl' 1 CUI' un~weete n t'd
coconut milk 3nd 1 (H .5-01iIlce) can dic.:d
10maI0(·S. dr.ullcd. fo r tht' wine. SUhst1llllt' Y. cup
chol'PCd fft'Sh cibntro fo r the pJrsley. ~'3son thc
brolh wilh brown sugar and fish Ullce 10 IlSle. if
desIred. befoll" pounng It owr the mussds. Scn'C."
with Inn .. wedgt-s.
CLAMS STEAMED IN BEER
SERVES 4 as a main course Of 6 to 8 as an appetil.er
STAR T TO FINISH : 25 mlllutes rzEJI
F"r a ,,,,,,,,ltolwlif mn",II,OII, slIllSftflllr 8 iluurfS
b""'rd rlam Juirr llml I fliP II\I1rr jilr thr /xorr: LArge
d,lms, $IIf/' ,/1 1'I11II1'>;1[S, I/ff II'" III' elpliel" l,rrr--ll,ry
rill' J"SI 1.ld big.
5 tablespoons unsalted buller
YJ onion. m Inced
4 garlic cloves, minced
2 cups IIghl-COlo red be ..
1 sprIgs tresh Ihy m e
1 bayleat
4 pounds Ullieneo;k or ch..ryston, Clams,
scrubbed
y. cup mino;ed 'r.. h pllrsley
1. Mell 2 rnblespoons of the butle, J bib...·
D utch O\'t"n O\'("r nwdll,m-llIgh heal. Add the
0111011 and cook ullUl softened. 300111 5 mm lllCS.
Stir in the ga rlic and cook un nl fra!;l':Irlt. :100111 15
<;ccol1d~. Add the ~·t·'. thyme. :md bay leaf. Bring
10 :I ~l rn ll1er and cook to b lend the Ib\'or~. :100111
311linlllt's.
2. hl('r.·a~· the hl'at fO high Jnd add Iht· clJnIs.
CO\'er and cook, ~t1rnng occJslonally. unti l thc
dJrns opcn. 4 to 8 rninm<-'S.
3. U~e a slotted spoon to tl':lllsfl'r the cblll'S to a
l.iJt,'f" q-r'img oowl. diSCIrding lny Ihal
opel1. \Vll1sk til<" n' rnJmmg J t:lbk-spoons bUlll'r
and pu~I'1' 111fO till' broth. POll' the broth Ovef
111l' cJ.11l1S.
WITH BEER
Cook ing IntenSIfies the flavor 01 bee r, so If you $ta.t
with a dllrk or bItter brew. it wilt overw helm the
Ilavor 01 your dish . W, reo;ommend U$ln9 II I1ghl o r
medium beer. like a domestk lager, which wilt IIdd
)1.1 $1 t he rlghl IImount of dept h of I lavor wlthoul
uTI'td lI'i1/1 being aU yo u IlIste In the f inished di sh.
INDOOR CLAMBAKE
SERVES 4 to 6
PAEP TIME : 10 mmute5
TOTAL TIME : 40 mlnules ("'Cludes 20 mlnulH
SU!lImlf\g IIITle)
Clult'sr" ',II:er, 'lII'rolll SI'llkJlO' III Iduri' )~JU rdll rdS-
ily 11I)1'f 1/11' ill,i,/,edicrr/s. !( )'t1U rioll'l IIIII'!' ri'rrsrr/",1r
,1/1 '''''/11, sil/lll')' sllrinkif rhr riallls dlllllllum'ls 1'11'IIly
,we' IIIf kif'lb"srI, }~'" f,1I/ /lSI' cillrrf 11/1 d,wls IIr ,,/I
IIIIISS,'/S, /111' make SUff )'llU /1.11'1' a 'Nt,1 4" ~ 1.I4"" U/S.
Dem'r usr '''IRe (1111115 (SI/f/' as '1111,1,,'.I:~) <If SUd,m'T:\"
1I('I"j~"H'Y 'IfI' ''''' b(1? afllt S'1IIri)'. Til sm'!', 11111' Ilrr
IoIMr U111r 1/f'1I'1P"I"'r:I", 11'1'11 11'11 rr,.rY;lIIe ,,, f.,/I "p
,hn, Jlffl'l'S.
2 pounds litlleneck or o;h",.,.stone clllmS,
sCfubbed
2 pounds mUSIel S, sC f ubbed and debellrd,d
(see pIIge 276)
pound kielbasa slIusIIge, sl lced }oS Inch
thick
pound red potatoes (l m edIum),
sc rubbed . nd cui Into I-Inch p l,ctl
4 'IIrs co rn, silk .nd an but the IlIIt IlIye. 01
husks removed
2 It ve lobsters (1 y. pounds ellc h )
8 IlIblespoons (1 stIck) sailed butter, m elted
1/1 (lor serving)
1. Tic Ihe clams and mu~scls up m a \'cr)' loose
cJu.'eH·dolh sack. In a narrow 12-t\lInrt ht'~\')'­
bottomed stockpol.laye, the ~lifed klelba\l. S-.1Ck
of clalll~ lnd m ussels, POt:UOl'S. corn, and 10b~te"
on 101' of one! another.
2. CO\'er :IlId p1:u;:l' Ihe pot o\"C r hIgh hCJt. Cook
unnl J parm); kmfo! Cln tx- shpped 11110 a I>OUto
WIth lillie resistance Jud tht' 10bsl1'1"S In:' bright
fed. Jl>OtII 20 m inI/It'S.
n·Il,s<· 10 3. C;II·... full)' ~mo...t· and arran!::.' Ih.· lohsler~. corn.
:Ind po\.ltOt'S 0 11 a !Jrgc pJ;,t1er.Tran~fe, the ~lfk of
dall1$ and IIlllssds to J b,b...... bowl. then cut open
wllh ~ I~mrs and di~card Ih<: c\wewdOlh. D i~can:1
any cl"llIs o r l1Iu~ls that haw not opt.'ned. U~ ~
slotted spoon to relllOW the klclbJs.3 /Tom the pot
~nd add 10 Ihe pb uer. Po ur the hqmd 111 the pot
o\'er thl' cbllls Jnd mussels. ~r"e wnh Ihe md ted
bum'r and plenty of Ila pklln.
fjeJt $.ilc!I(!II 5 ip: IN OO O R C L A M BA K E
The Juccess 0 1 this recipe depend s on Ihe order
In which Ihe ingredients are layered in Ihe pot:
sausage on the bottom, followed by layers of clam s
and mussels, red potatoes, corn on the cob. and
finally Ihe lobsters on top, No liquid Is added to the
pot. Du ring the lirst few m inutes of cooking, the
sausage get s a nice sear before the Shellfish begin
to release their jukes, As these lulces drip down
10 the bottom of Ihe hOi pot. they c reate enough
ste/lm to cook everything In just 20 minutes. Don't
omit any of Ihe shellfish or the recipe won 't work.
CRAB IMPERIAL
SEAVU 6108
PAEP TI ME: 15 mtnu les TOTAl. TIME : I hour
1-lmMock or lill/ibm fillets CdlI hi' SIIbJIIIlIIl',1 j." tli, ((lJ.
St', /I'l'lr 21 j.lr m(imllall(1l1 ,'1/ hll)'illj,1 «,IImrr,lI.
4 t ablespoons (v. sUck) unsalted bulte.,
plu s eX tr/i lor the di sh
red bell pepper, stemmed , leeded, alld
chopped tine
2 U,blespoons minced OnlOll
Salt
8 o unces skin less cod, cut Inlo ~' Inch
chunkl
12 ounces c re/l m cheese
y. cup whOle milk
3 tablespoons fresh lemon Juice
tablespoon Wo rces t ersh lre
tables poon OIJon mu st ard
2 t eas poo ns Tab iJ$co, plus extra l o r ,ervin g
IV. t eas poo ns Old Bay Seasoning
pound Iresh or pasteu.bed crabm eat,
sq ueued d.y and p icked ove.
3 cups Iresh b readcrumb s (see pag e lOO)
2 t /lblespoons minced fresh parsley
Lemon we dges (lor se rvillg)
1, AdJu~1 ~Il o\'en rack to the nmldlc poSl1l0n alld
he,ll th~' o\'ell to " 00 dl'grel'S. Mdt :2 t:lbkspoons
of the bUll':" 11\ a 12-illch 1I0n<nck ~ktllet o\'er
IIIl'ChUIH he~I, Add the bel J pepper, 0111011, :l11d
't. t~'a~pOOIl ~~ll. Cook ullul tlw \,qwtahle< .tfe
,,<)(I ~'nl'd, ,lhom 5 lllJllllt~--,;.
THE AMERtCA' S TEST KITC HEN FAMILV COOKBOOK
2, Add the cod and cook. surring 10 flakl' the
fish into SlIIall pl('Ce:<;, unril fully opaque. ,d )Qut
.. IIIUlutl'S, Tr:l.llsfe r to a platt' and let cool. about
I U TIl111U!~·'.
3 . Microw;we Ihl' cream chl't'"Sc 111 a l:trge
mic row aw·~af,' bowl on hIgh pawl'r u11l1l wrr
'0(1,20 to -10 seconds, W l ll ~ k in the milk. Il' ll lOll
juice, W OTCt'slers l llrl', llI uS{;lrd. T.lbasco, and Old
B~y mllll ~moo ll t. Geml)! fold in tilt' crahl1ll'al
and thl' coot..'d cod nIlXIUfl'.
4 . Mdt the remalll1llg 2 t,lblespoons butter. then
toss wllh the breadcflunbs and parsley. Sprtnkk
3 tabh.'spoom of the breadcrulIlb topplllg l'wlll)'
ill a buuen:d <) by I)-melt bakmg dl§ h. Spread the
crab 11IlXllln' o\'o:r the bn·:ldcrumbs. then sprm-
kk Wil l! tho: f1:mal1l1ng bro,:adcTUlIlb toppmg.
5. l3akc umit browned and bubbling.20 to 25 11 1L 11-
UlC'i. SeT\,l' wllh tlil' lelllo n wt~dgl'S JlIdTab.lsco,
To Make Ahead
Prep~re rill' T\.'(:IPC: through \Iep 3. Rdri gt:rat~· th.·
cr;lb nlLxture. tlghdy wrap)X'd in plastic wnp. for
up to I (b)'. To bake the C3S§erok poke sc\'eral
\'ellt hot...... m the pla.\uc wrap covt."'r mg the crab
nuxtuT\.· Jnd lII](,fO\\~I\'(' 011 hIgh until the IIllxture
bcgms to bubble aro und the edg~..... 3 to 5 11I111Utl.....
Stir gentl), to combme, then assembk and bake
the c3'<$Crule a\ directed in Stl'lJs" a nd 5.
5I!Jt :Kilcftt ,j :lip: A TR U E CR A B B O I L
Usually m~de fo. a crowd or a party, a traditional
crab boll simply th.ows sausage, corn, pot~toes, ~nd
crabs together In. hug. pot of spicy boiling b.oth,
When cooked through, the contef1ts of the POt
are strained and dumped over newsp~per·covered
tables and, wllh the h.lp of mallets, the c./lb ellling
begins. We di scovered thai It 1$ betle r t o cook Ihe
vegetables separately f rom the crabs so t hat all t he
Ingredien t s cook properly.
Sut what c~n really make or bre/lk a crab boll ,
obviously, are the crabS . Although several types of
crabs are edible, most bolls (espe<:lally In Maryland)
<:all lor blue crabs. M/lny market s se ll bushelS
of male and female crabs separalely; male c.abs
offer more meill. bUI are harder to find and more
expensive. Blue crabs also come i n II varielY of sizes ,
with pri ces increasing along wllh the weight,
A s we found out, If you've never c ooked c rabs
before, they ~re wily little c ri tters that <:an (and do)
pinch Ihe cook. Keep the cr/lbs cool and accessible
to circulating lOl., bUI contained, until you are re~dy
to cook them .
MARYLAND-STYLE
CRAB BOIL
SlE IiI YIE$ 4
PRE P TI M E: 10 mInutes T OTA", T IME : 50 minutes
,\1,,1.."1' mrc Ii) buy (1<lb~ ,11<11 are ali,,'; d,m', rook allY
cr.lbs '/m' an',,) 11101'111,\1 or wlIDst f')'I"s do 1101 rr.1("/ /{l
,/ .~'f'lIIlr blolI'of brl',"h. '-/mul/" ,II.. emllS u;II, g/CII~s
,'r /"11,(,1. lISIlreir sm,III, sit,,'1' d.IU'S IIrf IN,lr alld filII
1'",(1,. If 'lit (T"/.s tlrt smlll/I'f III/III 6 OIllIlN mel" Ylm'lI
'H'cd "bour JO 10 Sfn'!' 4. Malic/$, pdm~~ bm'N, mcnl
,"'lIIlI/m, /!,l/Imll'rJ, allil SIII,,/l fry!")! pam (lre UI/IOIIg
till' rtfmS 111<11 ((III bt pUll/rill $(";(( If! /lrlp you mrio'f'
,ill' ''fry /<ls/ bus ,if/flld" {m/mll'al frill/! !lIe s/,(/I.
pound sm ell red potatoe s (6 t o 8 )
pound k ielbasa 'IIU ' lIge, c ut Into 1-lnch
lengths
)IS, c up Old Bey Seasonlnll
hn d gertlc, Im,uhed with II mallei (with
sk ins on )
l J1i te.upoons cllve nne pe ppe ,
)IS, cup ,.It
• 11.' 1 c orn, hUl ks lind silk removed , ears
cut In hall
V. cup cld ' r vln ' g l r
20 II v, blue cri b s (6 o unces each ).
pr, f , rabl y m ailS (SII p ag' 280 )
16 t ab lespoons (2 I t lcks) sal t ed butter.
m , 'ted
L' mo n w ed ges (fo r lerv lng)
1. LOOS<.'ly lie the pot.-nlX'S !Ind kidb3S:1 III ;) la'1,'C.
sm!;le byer of checscdOlh. Bring 8 qllJ rts of
water. the Old lh),. b"llrhc. cayelille. ult. and sack of
par-nIX'S 3nd k LdbJ~1 to ;) boll over IlIgh Iw;u 111 a
large ~toc kpal. Cook LLllIil the polalOt.'S an' 31rn05t
I<'nd<'r (unnl !I p3rmg kmfe can be ~li ppt.'d inlo ~
POOIO w uh slight R.'Sistlnce), 10 to 15 lI1in Ull'S.
2, Add th\· corn and cook ullul both the corn and
the pOlatoc.'S an' te nde r. abo ut 5 minutcs longer.
3 , Tr.LLlsti.'r thl' corn and the s:ack of P0l3tOCS and
kIelbasa 10 :I largl' col;mdcr \0 drain. R emove
the potatoes and \"1.us:lge from the ch n'Secioth
:lIlt! place o n a pb tter wllh the corn. Cover to
keep W3rm.
4 . Retu rn Ihl' W31e r to a boll and add the VLLl-
l'gar and the cnbs. Cook lI nnl the crabs are dark
red. 8 \0 12 mmllll'S, depending on tlleir sIze.
5 . When d \(., cnbs aTe' fully cooked. (:lrt'-
full) dr:llll the enlLre pot through a colauder
and let drJIn thoroughl )'. Spn:"Jd se\~1"J 1 byers of
newspaper ovcr J !.irge ra ble Jnd dump till' cnbs
01110 the pap<.'r. Serve With the bUller. Il'mon
wedges. cnb-cr.lckmg utenSIls (SCI' note above),
and a large bowl for the o;hdls.
CRAB CAKES
SE AVES 4
PIi IE P TlMIE : 10 mInutes
TOTA L TI MIE : 1 hour (Includu 30 mInutes ch.,llng
t Ime)
Smor (liNt (lIkes U'i//, )1m " spnrz offrl'l/I ICIIIOII )1II(t
if )'Ilil \1\:1/11 Iii drf'SS Ihrm "/~ Ir)' "Wit! 1I111, '''Ir"lima.
tlt,
SlltIcr (f/I!!.O{' 6)9). umol/- Hrrb Seur Crr<1ll1 (p<~r
6)8), or lime-GIll/lIm 5.)111" en',11It UJ'II!I' 638).
pound fre. h or p a U , urbed cr.'!l bme.'!l t ( see
pa ge 21 ), pic ked over
6 tabl espoon, pl .'!lln drie d brl.'!l d c rumb l
(s. . p.'!lgl l 300- 301)
4 . ullion •• gree n parts only, mInced
1 t l bles poon chopped f.esh p .'!lrsley.
cU.'!Intro, d ill. or basIL
111 t eupoon s Old B.'!Iy Seasoning
Yo cup m .'!lyonn.'!l lse
Sa lt and pepper
largl egg. lig htl y beli l n
Yo c up IU-pur po.e f l o ur
Yo cup vlllle t .'!l b l, 0 11
Lemon w ed ges (lor servi ng)
" Gently toss the crab... tablespoons of the
bn-adcrumbs. the ~nllions. parsley. and Old Bay
togl,ther III ~ brge bowl. Add the llIayonnaLn-
gMt :J(itcftUI gip: GREAT CRAB CA k E S
There are thrM keys to making great cr.'!lb cakes.
First, you need re.'!llly good, fresh c . abmeat (see
page 21 for more In formation o n buying c r.'!lbme.'!lt).
Second, don' t go ove rboard with the $Iasonlng 5: use
Just enough seaso ning to enh.'!lnce the cr.'!lb's natura l
sweet flavor. Lastly, use only e no ugh bre.'!l dc rllm bS
(the binder ) as needed to hold t he c r.'!lbmeat
logelher wllhout overwhelming li s dellc.'!lte t exture.
Depending on how Juicy the cr.'!lb Is. you may need
leu (or more) bre.'!ldcru m b • • One other helpf ul trick
we learned while testing v.'!lrioul cr.'!lb uke recipes
In t he test kitchen wu 10 use .'!I light hand when
mhdng t o avoid break ing up Ihe g lo riou S lumps of
crabme.'!ll. Chilling the c.'!lkes before cooking them
is Important, too. When c hilled, they hold togelh er
better In the P.'!In.
and I;t'mly comblll{' using ~ rubber spatub.
Season till' c1':Ib nmHurc with qlt and pepper
to uste. Gemly fold in the l'gg. If neCC"Slry. add
the rcmamll1g 2 ublespoons of breadcrumbs as
Ill"edl·d Ulml the mixtun· JuSt ellllS'! togethl·r.
2. DIVide the crab mixl urc imo fOIlT l·qual por-
tion~ ;Hld ~h:lpe l·Jeh imo 3 3-inch-wide p.my.
Tr.msfa Ihe patn<."s 10 a la'1!l· plastlc-wnp- lirll"d
pbtl·. COl'l·r widl pb.sne Wl".Ip 3ud dull II mil
firm. abom 3() minutes.
3. Spread till· flour in a shallO\, dl~h. Coat till"
cr.ab c~h"S hglllly wilh the /lour. I-h'at the oil
III ~ 12-meh non~lick skillet over medunn-Iugh
helt unnl dlllnmenng. Gt·ntly by the dulled
enb cake~ III the skillet and cook tulUl cnsp Jnd
brown on both mks. ;Ibou\ \{l IlImutl·S. Sl·r\'....
with the kmOIl wedgt."S.
To Make Ahead
Thl· crotb cAkes c.ln be prepared through ~tep 2
up to 24 hOIlr'i ill ad1fJ.nec.
LOBSTER NEWBURG
SERViS 6
PREP TIM E: 40 minutes (,ncludes time to cook
/II"Id shell the lobsters)
TOTAL TI ME: I hour
\ ;>1/ (,UI n'lha buy I'nr"'IJ...t,d i<Jbllrr m,·,rl ,1/ Ihr
wlIl:mr,rr/..w (lr jIt'arrr )'aur Dun. \~ rr U1/1 m·j·11 ftm, I Y:-
pOllrrr/llllrrl-slrclllobslffl (a, fir ... SI!{r'Slldl) irr onler ru
yirM III( 2/".mu/J (If (oXIL."('d 1111'<1/ IIm/rdlllr Ilus ",lillt·.
Fir.'" IIt;,riJs an" mllial f'" Ilrr JI<lIVT 4,II1S dd,(drcly
11,1\\,".1 Ihsl,. Do 11<11 SUbSliullr Ilrrrd. Tr"drtr,,,/dll)',
. LII,s,a Snlvw:~ is wn'f'.1 m 51",111111' br.u~s Imrll rnll,
11/,1111 u4rilr n~ 10 bol/,mer II,,· ritlmrss I!f II.r J,Ul(r.
2 tablesp oons un sal t ed butter
2 shallo ts. m inced
2 garli c cloves, minced
~ cup low·sodlum chicken b roth
1 tablespo ons pl ... s 1 teaspoon dry sherry
1 tabl n poon' plus 1 tea spoon br.ndy
cup heavy cream
Pinch nutmeg
PinCh cayenne pepper
5alt and pepper
• large egg yolks
2 p ounds COO ked lobsl er mea t , pIcked o ve r
' o r she ll s and cut Into Hnch pl, cn
2 tablespoo ns mInced fru h parsley
IV. teaspoons minced ' ,nh t arragon
TME AMERICA 'S TEST KI TCHEN FAMILY COOKBOOK
1_ Mdt the bUller 111 ;I. brge skillet O\-cr mcdulIlI
heJt. Add the shallots and cook unnl softened.
lbout 2. nunutl"S. StIr III thl· goJrlic Jud cook
urml f1':l1;1':I11I, abom 15 il·eond~. Add Ih.· broth.
J labk"Spoons of til<: slll·rry. and 3 t3blcspoons of
the b1':lndy. Unng 10 a $Ull l1ler Jnd cook umil the
sauee h:t~ reduced to ';' CLIp. :tbou t 4 mlUml·S.
2 . Stir ill the cream. nutmeg. C a ~·el1He. V. tl';l-
spoon salt. :lnd ~ teaspoon peppe r. Rt·\urn 10 a
SlIlllller 31ld cook unnl the s-'1uce has tlllckellt'd
shghdy and rneaSUT\"S roughly I \4 CUp'. about 4
mll1ut6 _
3. Turn till" heat to low. Wll1Sk the yolks
together III J large bowl. Slowly whIsk V. cup
of the SlIl1l1l.·rmg rre~l11 mixlllrt· into thl' yolh
(to !em pt·r). Tlwn. ~lowly whisk the yolks back
imo the .immering '\,lurc. Whiskmg cOll'lamly.
rook the mixture IIll1i! t·w llly colofl·d Jnd rucel),
thickened ..lbout 30 ~t·rond,_
4 . Gently sur 111 the lobster. pardey, tar1':lgon.
fl·lll;\11Img I tt·J.sPOOI1 sherry. ~nd rem~inmg
I I\·aspoon brand)'. Allow Iho: lobster 10 he.1t
through. about I 111111UIC. Remove the pall from
lhe he:l!. Season with Sllr and pt·pper to USIC.
Portion lIIto shallow. u}(hvidll~l ~erving bowls.
VARI ATION
SEAFOOD NEWBURG
Bl' "pl'In"~1! slm,r lif tllr /"hsrrr 1I~'rI, $lr, r'lIIl' mrd mil·
II>ps. 1"111 (.. II (11M (IIMilirmul jlm'Or (lml 011 rlI,IU~1 1,1)1
s,>rur l!f Ihr (tlSl t>f tins OIirl·,..,jSt tXIN'IISir't' dislr.
Reduct· the al1loum of lobster mcal to I
pound. Uclore ~urllng the s:luce 111 ~tep 1. heal
2 teaspoons "q;etable 011 11\ 3 12-mch nonstick
skillct over Il1gh heJI until JUst smokmg. Add 12
ounn..; extra-larg(· shrimp. p.·c!t·d and de\"CIIll·d
(sc.· page 273). :lnd cook unnl Just pmk and
curled ..,bollt 1 y: 11I111U{C~_ Transfer the cooked
5eJt .'Jlitclw, gil' : F.6.NC Y FARE
LOh51er Newburg Is a grellt wily 10 serve lobster
al a d inner party. wllhout all the mess (and those
bibs). The e>tpen 5e and richness 0' this dan lc d i5h
make it one lor special occa sions only. The sauce Is
thickened w ith egg yolks. g iving It a beautiful pal e-
yellow hue lind grac eful nap that coats the lobster
wit hout bei ng starc hy or thick . The sauc e Is a breeze
to prepare; just be sure not 10 let the sauce simmer
or boll, o r the yol k will overcook and solidify InlO
chunks.
'ihrnllp 10 J bowl. Add 2 Illore tc~spoons 0 11
to Ih~ skillet and n'lUrn to hIgh heat until
JUSI ~lIlo la ng. Add 12 OlJllct"S ~("I scallops, sidl'
nUl,cll's n'U\oved (~el' page 277) ;lIld coo k until
liglitlr browlll'd on bolh sIdes. abo ut 3 1Il1llme"S.
Tr.l11sfl'r tht' scallops to the bowl [ol1lJinil1 g t h ~
~hrull p. Add th e cook('d sh r lm Jl ~nd ~(all ops to
I he S,lUCl' wlIh th e lobs tl'r rnc~ t 111 ~t ep 4.

Hard- Shell versus

Soft-Shell Lobsters
At yarious times throughout the ~ar. lobsters
go through a molting stasae In order to
grow Into a larger shell. If eaught during
t hi s moiling slage. the lobsters are called
so ft -shell . Vou ean. In faet . tell thai they are
so ft' shell lobsters Just by squeezi ng their so ft
sides (see the photo). Does this matter? Yes
and no. Soft -shell l obsters haya le ss meat and
lire eonsidered to be less fI"yorfut by t rue SI."m, don1. boil. I'OUI' lobsters to k~ Ir>em trom
bKOfOIng wlterlogved
connoisseu rs. For most of us. though, soft-
shell lobuers tasl e Just fine. The only thing to
keep in mind when cookinsa solt -shell l obs!er$
is that they cook f"ster than hard-shelled
ones do (see the eh"rt on p"ge 284). STEAMED LOBSTERS
SE RVES 4
$TA, "T TO FINI SH: 30 minutes fZBJ
Sfc,IIlIcd {" bS/frs '1ft' Ir.ulifi(%I III' !m'fti 111111 -",,,,II.
mdll'tdu,,1 btllds 4 mclted hllw·,.f.', dl!,pmg. Sltd/m.1!
/"bsfrr (Sff 1"~1!f 28 4) al lilt' fiI/J/r Ii" "'CHI' /msmNS.
SI! ''''I'l''
II(' surt' 1(1 I'/ftlll' '!f ""I/k;IIS ,11111 m.,ylII' ('I~."
s,'mr /,I/Js/(t bIbs "" haml.

4 IIYe lobste" hee the chart on p"ga 284)

8 t ablespoons (1 sllek) salt ed butt er. melted
To dele.m,ne whether II '<lbsle, /\as" he.d shell 0' (f o, se r Ying)
II soli shell. squ-ooze tM s,de of 1M body A solt- Lemon wedges (f o t se rving)
she lilobste, Will YIeld 10 P ••UU•• , while II ha'd-sheU
lobs Ie' w,ll feel he,d lind tightly pa<;ked
1. Fit ,I l~rBl' D utch oven wllh .1 \Il'amer h.l~kl,t .
Fill Ihl' pOI wll h w;lIcr IIIm l II JtI'l;! I O\lc he~ till'
bOIl0111 or till' bas kt'!. I3rmg 10 a boil owr 11I~h

[je.j l :Ritclwt g jp: GETTIN ' STEA. MED

We found the best wIly to eook " lobster. hands
down. Is steaming. The.e Is no dlfferenee in taste
between boiled and steamed lobsters, but you 'll
eliminate waterlogged lobsters If you simply st eam
them . Sinee eating lobster Is a messy t ask anyway.
we like to make It Just " little ."sler with this
cooki ng method.
2. Add the lobst{"f":'i to the stcalllcr b~sk~t. Cowr
Jlld ~teJIlI thc lobst{"rs 11J1I11 bn~h t red .1IIt! filii)'
[ook\'d. rollowllIB thc 1111ll'S III the charI. Check
d u.' pot P('tloou;:alJy to llIah· ~Ul'l" Ihl' \\';I\~r ha.
1101 bOIled dry. addi n!o: more wall'f a~ needed.
3. Sl'fVt: tl1l' stcamed 1 0~t c r5 111l1liedlJldy with
thc mdted bUller and k lllon wedge".

Fis h e nd Sh el lf iSh
HOW TO EAT A LOBSTER
They don"' klond OI.Jllho5e P",,5tiC IobSI.... b< bs al .....1..... ' anI5 because lhey look Ijoad-eat'ng lobste, is a messy bus,ness. A"d tor
lhe pnce you"re pav'ng. you want 10 be sure you get every last mQfsei of meal Lobsler crackers or ""tcrackers and small forks
are really helpful. ",pecially if the lobsters are hard·shell. It is also smart 10 p lace a large bowl on the la~e for the Shells .

t. Twlsllhe la, ll o separale i1 from lhe

OOd,.
•
2. Twist off the 'all fIIpper$" l . Use a fork 10 pUsh Ihe la,1 meat out
through the Wider end of the lall.

• . Twist the claw appendages off Ihe $. Tw,SI the claw from Ihe connecting s. Remove lhe claw Pil'lcer usong a
OOd, lo,nt and reserve the jo,nt. gentle motlOrt; the meat will often Slay
al1ached 10 the rest 01 claw Olherwise.
use a cocklail fori< to pock oul Ina meal.

7. use lObster crackers to break open t . If poSSible. remove the meal in a II . Crack open the connecting )Oint and
the claw s,n gh! piece. remov<! Ina meal with" cocktai l for~ .

Lobster Steaming Times and Yields

n.
STEA MIN G TI ME (in mlnull'!$) ME"AT YIE"LD (In ount"n

SOFT-SHELL 8 to 9 about 3
l Y. LBS "to 12 3 }S to 4
IV. LBS 13 to 14 s }S to 6
1~ LBS-2 LBS 17 to 18 6 !4 t06 v"

HARD-SHELL n.
IX LBS
10 to 11
13 to 14
4 to 4 }S
SY. t06
,)7 LBS IS t o 16 7 Yi to 8
I~ LBS-2 LB S about 19 8Y. to 9

THE AMERICA'S TEST KITCHEN FAMILY COOK800K

POULTRY
 POULTRY

STOVETOP CHICKEN Chicken Fajitas - 308 STEWS AND BRAISES

Pan-Seared Chicken Breasts One-Pot Chicken and Rice 311 Chicken Cacciatore 320
with Vermouth and Tarragon with Peas and Carrots 311 Chicken Provencal 321
Sauce 286
Southwestern 311 Chicken Paprikash 321
with Cream Sauce with
Cajun Chicken and Corn Stew 321
Mushrooms 288
Simple Chicken Fricassee with
with Hearty Brown Ale Sauce BAKED CHICKEN AND CHICKEN
Mushrooms 322
288 CASSEROLES
with Apricot-Orange Sauce 288 with Peas and Carrots 322
Pineapple Chicken Bake - 285
with Roasted Red Pepper
Chicken and Dumplings 324
Cranberry-Orange Chicken
Relish 289 Bake - 285 with Leeks and Tarragon 325
with Tomato, Basil, and Apricot-Orange Chicken
Cape r Sauce 289 Bake - 285
WHOLE ROAST CHICKEN AND
with Mustard and Cider Sauce Chicken Pizzaiola - 286 GAME HENS
289
Oven-Fried Chicken 304 Apricot-Ginger-Glazed Cornish
with Sweet-Tart Sauce w ith Hens 313
Tomato and Thyme 289 Stuffed Chicken Breasts 304
with Orange-Chipotle Glaze 313
Chicken Marsala 287 with Sun-Dried Tomatoes 305
Simple Roast Chicken 316
Chicken Piccata 290 with Pesto 305
Two Roast Chickens 316
with Prosciutto 290 Chicken Cordon Bleu 306
Roast Lemon Chicken 318
with Black Olives 290 Chicken Divan 307
Roast Chicken and Vegetables 319
Chicken Saltimbocca 292 Easy Chicken Enchiladas 308

Stir-Fried Chicken and Pineapple in Enchilada Sauce - 309

Sweet and Sour Sauce - 293 TURKEY
Easy Chicken Calzones 310
Stir-Fried Chicken with Green Beans Sauteed Turkey Cutlets with Dried
Fiesta Casserole - 310
in Spicy Orange Sauce - 294 Cherry Sauce - 325 \
Chicken Teriyaki 296
Simple Baked Chicken 312 Easy Roast Turkey Breast with Gravy J
with Honey and Mustard 312 326
Indoor BBQ Chicken - 297
with Lemon and Herbs 312 Roast Turkey 327
Crispy Chicken Breasts - 298
with Five-Spice Powder and
Chicken Milanese - 298 Ginger 312
GRAVY AND STUFFING
Chicken with Garlic and Honey-Baked , with Ginger
Oregano - 298 Quick Gravy for Roast Chicken -
and Soy 312
317
Deviled Chicken - 299 Skillet-Roasted Tarragon
Easy Turkey Gravy 329
Chicken Parmesan - 299 Chicken 314
Golden Cornbread-Sausage
Chicken Fingers - 299 Chicken Pot Pie 323
Stuffing 331
Extra-Crunchy Fried Chicken 302 with Spring Vegetables 324
Cornbread for Stuffing 332
Extra-Spicy, Extra-Crunchy Classic Bread Stuffing with Sage
Fried Chicken 302 and Thyme 331
with Sausage, Pecans, and
• sIgnifies FAST
Apricots 332
with Bacon and Apples 332
PINEAPPLE CHICKEN BAKE
SERVES 4
stAAT TO FI NI SH : 30 mInutes rlJiI
H m't "fi'tl'('XI(,/ (/u(iI(II br"IUls 1m hmul? Art' )'tJu
fi"fdi".~ mort' ,Ira" Fm,? "11,1'11' is Sd U{t Jor up 10 six
""111'/(1$, skrll/rjj (/"dull brr,'s/J ill this rrript (all/I
,,/tury oj oltJm m rllt b.dllll,e dislr, ""'). Ill: SIUl" Itl
Imy 1'1111'11111"1' dnmks 1~lrI,...d 1/1 )1"(1', 11<1/ symp. or 11,1'
WII(t 11'' ' ~ roo SUITt.
" bone leu, ,klnlul chicken brellsh
(6 to 8 ounce. lIf; h ), trim med
Sell and peppe r
(20 -ounce) can pl n ellppl, c:hunk $ In Juke
y. cu p honey
lablnpoon cider ylnegar
1 t!.blupoon lOY Ill u ce
2 tllli p ooni cur ry powd er
t, •• p oon Tabasco
t •• spoon co rnst arch
1 table spoon wllte,
~ c up I liced almonds
1. ACUllQ an OWII mc k 10 thc upper posmon 3nd
heat t he on-n to 450 dq; rct-s. Pat tlu' chicken
dry W, tll paper tOwels, ,11 ...11 S{';uoll wlIh y l, and
pcppt'r. Lay th,.. chicken III :I I) by 13-lIIch blklllg
dl<h (o.ltcd hglul ), wuh \"c:g~'lJb lc 0 11 ~pr.ly.
2. Dr:ull tin' pmcappk chuliks. TeS\.·rving Yl cup
of thc: Jl1 lc ..... WhI sk till' )llll<"a pple jllicc-. hOlll·Y.
\'ml'~:lr, ~or §;IlICC:. curry powdcr. and Tahasco
tog~·thl·r 1II !I IlwdlUm sau(l'pan O\...·r medlUm-
!ugh heal. $IIlIJlll·r. W!lL5klll ~ olic: n. unnl till'
mixture h~< dllckened. loom 8 mlllUIl'S.
3. QUIckly dl'\Solvl.' thc cornstarch III th.· water,
thcn wlll~k 1I1tO thl' hO IlCY mIxture. Sur 111 thl'
plllc:appk dllmh. Pour Ihe pllll.'apple 'i..1UCC: O\'er
thc dud,cn, thcn sprinkle: with tlll' almOllds.
lhh' unlll ti l(' chIcken R'gl<!cr~ 160 degrCl'S on
an IIl ~ tJI1! - rc ad tlll'r11l0me ll'r, 15 to IS m in lll l·S.
:iCJt 3{ih:AM !jip : TEMP YOU R C H ICK EN
We've lin hlld boneleu chic ken b.euis thllt /I.e
overcooked, dry, lind chewy. While the b./lnd 01
chicken you buy mottters, the most important lactor
1$ knowing when the chic ken Is done. We depend
on lin Ins tllnt' relld Ihermometer Inserted into
the thickest portion of the breast to resolve any
guesswork. B.easts cooked to 160 degrees will be
perlect every lime.
V .... RI ... TIONS
CRANBERRY-ORANGE CHICKEN BAKE
SubslLI utc: 1 ( 16-0Il ncc-) can w hok beTTy
cr.lll bc:rrr S:luce alld Y, cup Or.l ngc JUlC:C: for Ih"
plllclpplc aud R'SCr.-ed pmeappl~' jUICl'. \Vh l§k
th .... cranberry SlUCC: lnd ora nge JUICe lIllO thc:
Sluccpall With Ihe honl")' IlIIXture III <lCp 2.
APRICOT-ORANGE CHICKEN BAKE
Su b<ntu te ¥.1 Clip aprIcot pTeS\.·T\'l'S, \4: cup
chopped drl!:d ~prKOt~. ~nd Yl cu p Or.lllgc: jlllc....
for the plnc-appll" and rt'~ r\'cd pilleapple Jlllce.
WllISk tht' ~PTlCOI pr.'!K·r\,l'S. dTi NI apricol!i. and
or;lI1ge jUlcc 11110 Ihe s,l ucepan with 11 ..... honl'Y
11lIX!UTC III Stl'P 2.
Tasting : Bo ne len Ch ic ke n Breasts
1301wk'SS chicken bn:aslS arc a IOWf.1I, no-fliSS, \'Ir-
l\1ally rcady-to-u<;c.· prod uct, winch lilah'S 1I1l'11l
,tllld1fd f.tR' m lI1~ny homes, Consld.:rlll~ Ih':lr
popul.mty. we werc CUriOUS 10 know If Ihc:n' W.lS
a d,ff"I"i.'l1ce m fLl\'Or among thc: confilslIl g arr.l}'
of opn01l5 III Ihe marko;'l!i. \V" also wondcn-d If
ter ms Iih· "all l1alUr.I!." "ol):3nic," "frt'.· r.lllb"C," and
"kosllt"r" haw any real ocarmg on tht· qua lilY ;lIId
flavor o f Ih .... 111....31. To find OUI. wc ~lhen."(1 ~I"'"
br.lllds ofbondess, skllllt$$ clnck.·n brcJ51S 3m\ tried
thelll 111 CtiSerolt~ and saut.:.....d wilh ~ pan $;IUCC:.
Whl'lI 11 Glml' 10 thc: c.lSSClOk'S. lllO'\t Cister'" .Igreed
that thl'TC was wry httk II()(iceabl<' dlfTc:n.'nct· from
brand 10 brand. HO\\·l....'Cr.oll dlelr own, \\'(' found
thai thc koslw r and al!_ lIl IUr.ll breasts had tla\"or .Il1d
t.:xturc tllll \\'Cn' §up<'nor 10 Ihl' J\"Cr.lgt.' SIlp<'rIllJr-
h'l br.lIl(k In the l·ud. we prcfern-d Dell & E\'3 ns, a
1t.1lUr.ll1y r.uscd br.lnd. for lIS "deJn:'''nch'' fll\ur
and good Il'xm n:.
Po " llry
CHIC K EN PI ZZA IOLA PAN - SEARED CHIC K EN
SERYES <I
BREASTS WI TH V ERMOU T H
START TO F INISH : 30 minutes IZm
A ND TARR AG ON SA UCE
1..&1' Pilll'ul'plr Cfurkm Ik&1' (JI'~~ 285). 'his ,..lJll('
SEAVES 4
/Iiso /11,11.-('1 r"Ilr!~" smlff for "I' /0 si.\' rhirkru b,,'Il.iIJ,.

Alflu'.>/ auy '?f ,,,,II'

fitl'lJrilt' I}i::~" 1fI1'1''''.1(1 (rmmlli(li
PAEP TIME: 10 monules TOTAL TIM E: 4S m,nule-s
saJI$I~('l>. fH'I'f'C"l 11/111 0/11,'111. or IImsh,,,,,ms) r.1II IN L ·sill.~ Q 12-",(11 si.:JllrI is mm,I//'tTI' $" 11",/ I/Irr~ 's
sub,rrlu/cd for (hI' lJ(l'~rolll. Altll(lr~ll/, .IU' Quirk ru,,,~~" roo",_"" II" (lii(/.:ru I"~ 1m.11I'/!. [f 1~>rI11/Jk~
"1;",1<11" SIU(f (JI,IJll' 175) 1115/(S /)(5/ Ircrr, 1.1111' 'I'IN' " (1'1'.1111 ~"'It~. silll/,ly "'pll1((, //1, blll/tT 1111h 4 /.,l>Ir-
{Of J,/fff'd /,'",,1111 SlUl(t u~1I Ilwk. ) 'i." uTlI IIfrd (Jilt' )/""'IIS -if hr,II'I' (1'1',111, IlIIiI "mil'" 1/ umil I/II(I.'rlird
14- (,) 26-(11"'(1')11', nils Iflsh is .1l1't"o1/ J{'rr ...d H1,h or I~,rsl,y. h'lSil. (11)'111', ,I, dIll (,'" /I(' m /'sMu"'''}i.,, Ih,'
tll'fT p,/HII, /dr'''J:,,/I,

3 C;UPI tomalo ,,1 1.11:' (I •• note above) CHICKEN

<I bonalul, skin/en chlcke" brenls 11 cup all-purpose tlour
(6 to 8 ounce. each), trimmed 4 boneills, Skinless ch icken bre ast s
Salt and pepper (6 to 8 ounces each), trimmed
2 Dune .. Plttm8lan che,n, g r illed (1 <;up) S .. It and pepper
4 ounces mozza t ella, shredded (1 cup) 2 tablespoons vegetable all
2 ouncel peppe roni , liked t hin
VE RMOUTH SAUCE
1. Adjust an own r.lck to the llllddic posllioll 311d I .. b lespo o n v.geteb l. oU
hc~t till" o\'(.'n to 450 degret'S. Spfl.'Jd till" 101I1~1O shallot, mlnc.d
...luce III l 9 by I)-ulch haking dish. Salt
y. cup low·sodlum chlCk.n broth
2. I)Jt the duck",n dry with paper towels ;ll1d l1 cup dry ve,mouth or whil e ..... In.
SClron \\ uh Sollt and pepper. Spread lill' J>arnw~m :5 t .. bl.spoons unsalt.d butter,
111.1 shallow dish. then coat the chicken wllh the cut Into 3 p l.cII and c hm.d
Plrmt~n. Lay the dllch'lI on lOp oflhe IOmatO 2 teaspoons mlnc. d fr.sh tarragon
SolUee. Uake for 15 IlII11U1t..... or 1 ""'spoon drie d
Pepp.,
3. Spnnkle tht, lIIozzarella and (X'pperolll o\'er
th .. chlch'n. Inctt::J~e du.: oven Il'mpcr.uuR' 10 1, For tbe cb,cken: AdJII~1 an OWl! r.I,k to th('
475 degre~ alld conUllllC 10 bake ulllli the lower-middle position and IIl"JI Ihe own to 21M'I
chl'esc meltS :l.IId Ihl' chICken rcg lSft:rs 160 d('gR'l'S. Spread Ihe flour III ,I slullO\\ (h~h.
degrcl"S 011 .m mStJIIt-R'Jd IhcTlllOllll'lt:r, :Ibout
5 rlllllU\es IOI1~('r. 2_ l>OulJd thl' th icker clJd~ of the bn'JSIS J~
needed. following the photo on PJ~e 291. PJt dry
with paper towels, tlll"11 M'.,son wi th 'l.1lt and pep-
p~-T, Drt-dgl- through thl' flour 10 coal and shake
g~ t J{iJ.cA(l1 5ip: TAKE THE HEAT ofT allY l'xce~s.
Although tllere ere sever...1 keys to pan·seilrlng
boneless chicken breests correctly. one 15 paramount: 3 , H ea l tll{- 011 111 a 12-inch ~killet over !lIed1l1ll1-
There must be sufllclen t Ileat. A thin. delicate h l~h heat IImil JUSt ~l11okll1p:_ Add tl1l' ch,cken
ilem like boneleS5 chicken brel5t must be cooked and cook ulllllligh l golden brown 011 hOlh Sides.
through quickly. Cooking oyer low or even moderale abom 10 IIImuIl-s.Trallsfl'T the ch,ch'n to a p\',tl'
hea t pushes Ihe m~III's mOisture to the surlace. and alld keep W;lTm m lI'l- own_
once Ihe Juices hit Ihe eKlerlor of the meat, II will not
brown at all. The second most Impart ... nt key 1$ I'IOt 4. For the sauce: Add the Oil 10 lhe skillel and
to use a nonstick skillet; II you do. you won·t have return to medIUm-hIgh he;"!1 until slllllllllermg.
any lasty browned bils 10 flavor Ihe uouce. Add the shallol llJ(.l V. lel~pootJ ~lh and cook
until softened, ~bout :2 IIlll\utl..... Stir III the broth
:lIId \'CTmolilh. seraI'm!; up any browned bns. ~lId
SlImllcr unlll reduced ;uld \lightly \YTUPY. about
H minlllt'S_

THE MotEAIC ...· S TEST KITCHEN F... MILY COOKBOOK

5" Sur 111 "" l\' 3CcuIIlU bted ch icken JUice. Tum
dlO." he~ t to iow
an d w llLsk III thl" bu tt t."r, Olle
pil"l"c at ~ tulle. Offlhe heal. ~ur in the tlr ragon
And ~eJ~on With Slh ~nd pe ppt." r. Spoon tht." Sluce
owr the chlch"n befon" Sl"rvmg.

CHICKEN MARSALA
SEIIYU 4
PREP TII"IE , 15 minutes TOTAL TIME , 50 minutes

Ik SllrI" /,1 liSt m~'fr .\I'mn/a III litis nril'f, '10/ dry,
nll/fl'lI" IS /raUm' /,,1(011 11111/ hilS IJefll fJlwd blu JI(lI
s"",l:rd. if)'l'" (m,', .lim/ lI,mwlll, Stl /'SlllIIlf J sli(rs
b,J((lU, (/J(I/,prd .[iuf.

).1, cup all "purposa lI our

4 bon"'", sklnl , .. chlc k, n breasts
(6 to 8 ounces ellc h ), trImm e d
Salt and pepper
] tablespoons v'lIl1abl, 0 11
] o unces pllnc,Ua, chopped fine (see note
Thesecrel 10 lIay",!ul ChICk'" Ma,,,la 1$ 10 use SWettl
IIbove )
Mar"'a and no brolh
8 ounces whhe button mushrooms, sliced
thin
lIerUc clove, minced
1 teaspoon tomato paste
1).1, c ups swe et Marsala 5" Sur 111 Iht" g.1rhc llld IOlllllO paste. Cook 1111111
1).1, tab'espoons Ires h lemon Ju ice Ihe 10ml tO pA~l e beg ll1s 10 brown, :loom I nll n-
] tablespoons unsalted butter, cut into lIIe, Sur III the M arSlla. Sf.:rapil1g up lily browned
] p ieces a nd Chilled blls. ~ n d silll lll<" r unlll n.·dueed ~lId ~lightly ~yr­
2 tablespoons minced fresh parsley upy, ~boUi 8 Ill IlIU lt'S.

1, AdJtI'I an oven rack 10 . hc middle po~l1ion and
he; •• the o\'en to 200 dl'grcl'S. Sprc:r.d the floLlr m
;t shallow dish.
2. Po un d the tll K ker e nds of thl' bn';ms as
nn'dt."d , fo llowmg the photo o n page 291 . Pat dry
6. Sur m 111(' lelllon JUIce and An} JCCU Ill Ubtl'd
chlc kcn JUlCc.Tum Ihl' Ill"l l 10 low lnd wlll~ k III
lhl' butlcr, 011t' p'l"n " al a 111m". OtT Ihe h <'at, ~u r
111 the p;tl'lt'Y and ~('J~Oll \\lIh ~alt :r.nd p-c:p per to
Il<;te, SpOOI1 the \.a lice ow. till' chich'n hloforl'
~c r \,lllg,

with pap('r tuwds, t hl' ll Sl'aSOIL w it h ~a!t Jnd pt.'p-

per, ])rl'dgl' thro ugh th c 110ur 10 com and ~hah'
off ;LI1 y l·XCC~S.

3 . I le,Lt 2 I ~bkspoo n s o f th e oil in ~ 12-int.:h

Skllll'l owr IIlcdw L11-llLgh he~1 IImil J IISI ~lll ok­ g~t:KitdwJ [jip: M ARSAL.A , STRAIGHT UP
mg, Add the chi c:kell ~Ild coo k UIl111 light
Ch icke n Marsala Is lin 11.alllln restllu ra nt favorite.
got(k l1 brown 011 hOlh Silk s" abOUI 10 11IiIl U tt"~.
Sadl y, most home-coo ked re nd itio ns come wIth
TrJlIs fl'r Ihe c1u cke n 10 ;) p llt l' and k Cl' P W:lrlll
a wate ry, flayorless sauce. The tr ic k to se riously
in Ihe O\'CII.
flavored sauce, we lea rned a lte . maki ng many
ba tches, was to eU mlna te a ny brot h a nd use 5t rll19h t
4 . Add the r<"m,uumg I t:lbll'SPOOU oil 10 Ihl"
sweet Ma rsala wine, Alt houll h chic ken bro th Is a
~k.lIet ~ndretu rn 10 tllt"dl1lm-h lgh heal lI mi l
claSsiC pan-sauce inll redlent t hat hel ps temper the
sh unmermg. Add Ihe P;IIICCtU and mmhl"OQms.
harsh. poten t II II YQf of t h' w ine , we lo und t hat sweet
Cook UUllt Ihe I'ancclu IS crisp and Ih(' mush-
Marsala wine si m ply didn 't "eed a ny tem pe ring .
roomS ~re bro\\ n. ~OOLlt \0 minutt"'i.
 HEARTY BROWN ALE SAUCE
51U 5 rut JUJdw.'6 !JlUUVtik Broil", a/e .eil'eJ /ilis S<lII{t <I mUl)', /()Ils/y. b'//trlll'ITf
jI,II'41r.
PAN SAUCES FOR CHICKEN
1 lablespoon vegetable oil
Here ;1.I't" some of our (;lIVOrLIC POll) ~\LCl"S for
\oS omon. sliced thin
chick... n. SUllpJy repl.:ace th ... mgrcdicnts used
IJI ~1t"PS oj ~lId .5 of th.' rccipt' fo r Pall-ScaTl!d So"
Chicken Brc:lSIs with VermoUlh :.Ind Tarr.lgon Yo cup low·sod,um chicken brot h
}S cup brown ale
!iJ.uce (pOiSC 286) w1th lny of the sauce IIIgre-
2 teaspoons minced fresh thyme
dlents Ihn follow. Ik sure not to wash Out the:
or 1 teaspoon dried
pan .. ftl.'T browmug the chickcn:Those browned
teaspoon brown sugllr
bits remalllmg 011 the 00110111 of the ~killcl :add
1 bay leaf
nnporum flavor. EOich of thc'Ie reclpi."S Yields
3 tablespoons uf"lSIIlted btJlter, CUI into
l'llOugh S3\1CC for up 10 four chicken breasts.
3 p,eces and chilled
\oS teaspoon elder vinegar
CREAM SAUCE WITH MUSHROO MS PeplX'f

lableslloon vegetable oil

2 shallots, minced Add the oil to the skillet and rt' turn to Illedium~
Salt high he31 IIntil shimmermg. Add the omon and
8 ounces whIte bl.Jtton mushrooms. sliced Yo teaspoon sail and cook umil 'ortellcd, about
thin 5 minutes. Stir in the broth. ale, thyme, brown
!Ii cup dry sherry Of while wine sugar, and bay lear, 'iCraplng up any browned b,lS.
1 cup heilvy cream Simmer until thickened. about 8 II1I1lUleli. Stir 111
}oS cup low-sodium ChiCken broth an)' accumubtt'd duckell Juice. Turn the ht'at 10
2 tablespoons minced fresh parsley low and stir in tht, buUt'r. one piece at:l mn.'. Off
Pinch nutmeg Of mace tht· heat. TCmon' thl' bay It"lr. Slir in Iht" "megar
Pepper and season with SOIl! Jnd pepper to taste.

Add the 01110 the ,1,,111.'1 and return to llll"dlUlI1-

high heat unul 'hmunenng. Add tht, shallOl~ and APRICO T-ORANGE SAUCE
Yo teaspoon §all ;lnd cook until sofient"d, aboul
2 Illll1utcs, Add the nlushrooms and cook until tablespoon unsalted btJller

brown, about 8 rummeli. Add Iht" slwrry, Krap~ shallot. mif"lced

Ill!; up ~ny bro\ynt'd bits, and cook ulltil dry, 2 garlic cloves. m,nced
;lbout I IllUlUlI' . Stir III the crNUl and brolh ;md cop orange juice
sumnCT until thickem'd, ;Ibom 8 millut ..... SlIr in orange, peeled and choPlX'd coarse
lily Jcculllu];lIt"d chicken JUICe. Off the helt, stir
1 cup dried aprICots. chopped med,um

III tht" parsley and lluUlwg. S.'Json wllh ~alt Jnd

2 tablesPOOf"ls mil"lCed fre5h parsley

pepper to U'IC. Sail and pepper

Add the butter to the ~killet am\ return to

I1wditl1ll-high he~t 1111111 the butter h,l ~ IlIclu:d.
Add Iht" shallot and cook ulltil sortcned, ~boU!
2 minules. Sur III che garlic and cook IIntil rT;l~
grant. about 15 seconds. Slir in the orange juice,
chopped or.mgc, and apricots. SlIlllller IIntil
tlnckcncd, about 4 IlII1lUI(."1. SlIr III an y accllmu~
laled chickenjlllcc. Stir III the p~n1cy and season
wilh ~It and pepper to tJStt',

TH E A M ERICA ' S TEST KITCHEN FAMI LY COOK BOOK

ROASTED RED PEPPER RELISH MUSTARD AND CIDER SAUCE
R(),UIrII rrJ PI1'IX'T'$ lin' 5()/d ill jllN of d!ffrn'1II 5i.:::rs. tablespoon vegetllble 0"
H'!I r/l/l list 1,IrrI'II ""wrd rrd Jlt'pJX'N ," Ihi5 rrnllt'; shallot. m,nced
j!W 5Ubsmmr 0111' 12-OImrr jll' awlIN' SIIIT to ri/lSf
rlir prl'llM ""
,Yo cups aDple elder
2 tab'espoons cider vinegar
tablespoon olrve 011 3 tablespoons unsalted butter.
tablespoon unsalted butter cut Into 3 pieces lind chIlled
shallot, minced 2 tablespoons minced fresh parsley
1 ~rllc; clove. mInced
2 teaspoons whole-gram mustard
2 roasted red peppers. chopped fine (l cup)
P",-
(see page 6S6)
2 tablespoons red wrne vInegar
Add the oil to Ihe skill.'1 and TClurn to medium-
2 tablespoons minced fresh basil or parsley
high heal unnl sh nnmt.'rlllg. Add Iht' shallOI and
Salt and pepper
Yo teaspoon salt and cook unlll wfil'ned. about 2
ntlllUles_ Slir in the cide r and "megar. K ldping:
Add the oil and bulter to the skillet and return
up any brow!ll'd bm: ..III (] sinmlt'r until (('duced
10 medIUm-high heat lIlItil t he butter has
and slightly syrup}', :!bout 8 IIlll1me$. Sur 111 any
melted,Add the ~ hallO! and cook until softened,
accumulated duch·njUICt'. TlIrn tilt.' heat to low
about 2 minutes. Stir in the garlic and cook
:Ind whisk in the butter. one pLecc at a wne. OtT
umrl fragrant. about 15 seconru, Add the roasted
till' hc:!t. stir in the parslt'y and mustard. Season
pep)ll'rs and vmega r an d coo k unnl warmed
with SolI! and pt'ppcr to Uste.
through, :loom 2 nllllllh."S. Stir in ;UI)' accumu-
bted chich'n juicc. OtT th e heat. Slir ill the b:lsii
:md season with Ql t and pepper !O t:lSll'.
SWEET-TART SAUCE WITH
TOMATO AND THYME

TOMATO, BASIL, AND CAPER SAUCE tablespoon vegetable 011

shallot. mInced
tablespoon vegetable oil
2 teaspoons tomato paste
shallot, mInced
Salt
2 ""
medIum tomatoes (12 ounces). cored.
seeded. and chopped (2 cups)
3
CUD low-sod,um chiCken broth
tablespoons wh,te wIne vmegar
2 le.sPOOns mInced fresh thyme
4 garlrc cloves, minced
or 1 teaspoon dried
Yo CUD dry white wme
1)1 te.sPOOns li'i/ht brown sugar
2 tablespoons capers. "nsed
3 tablespoons unsalte<l butter.
2 tablespoons minced fresh baSIl
cuI Into 3 pieces and chilled
PeDper
Pepper
Add till' oil to tht' skillet :lIld rcmrn 10 medium-
high helt until shimmerin g. Add the shallOI and Add the oil to the sklllct :md return 10 medmm-
Yo teaSpoon salt and coo k untIl softened. ahom high beal unril shimmermg. Add the shallm.
2 miIlUll"S. St ir III the tOlllalOes and garl ic. Cook IOmalO paste. and Y. Il'aspoon !J1t . Cook lInlll
until the tomau){'s have broken down illlo a the shallot U \o ftened. about I nUnutl·. Sur in Ihl'
lumpy pu ree. about 2 mlrlutes. Stir 1Zl the wine broth, vlIlegar. Ihyme. and brown 'ugar. scrapmg
and ca pers. scnpmg up any browned bits. and up any brownt'd bits. Simmer until R'du red and
sumne r until thickem'd , about 2 minutes. Stir shglllly syrupy. abom 8 mll1utt'S. Sur UI :Iny ~ccu­
III lilly accu mulated chICken Juice. Off Ihe heat. mubled chicken JUIce. Turn the heat to low and
stir Ul the ba~ll and season with salt and pepper wh Isk III Ihe butler. one PlCCl' al a tllnc. Off the
10 IlSte. heat, st'3son WIth salt and pt'pper to t<iSIC'.

Poultry
 1. AdJu~t 311 oven r.lc k to the middle pomlon and

hl'at the O\"l,~ n to 2UO degrct"S. Spn-ad Iho: flour m

a shallow dLsh.

2. Pa t Iho: cuucts dry with paper IOwd\. tlu.'n

s.:ason with salt and peppt!'f. Dl1;."d~e through tht':
flolLr 10 C031 and shako: off ,lil Y o:xn"S~.

3. rlcat 2 lablt"Spoom of Ihe Oil m 3 12- lIIch

skilkt o\'o:r medlu m -Illgh heat ullul JUq sllIok-
mg. Add h~Jf of Iho: cutlet.~ lnd coo" until light
golde n browil on both S1dt-<;. about 4 mmUl t"S.
Transfer to a plale and keep warm 111 the own.
Itl'Pl'3t wLt h till" remaining oil dnd cutlt'ts.

4 . Add tht· shallot 311d garlic 10 tJw oil left Hl

the ~killet and coo k over medium heal \LIl11l
sofit·Hed. about 2 minUll'S. SlI r m Ihe broth and
lemon s l i ct~. ~crapillg "I' any browned l>lls, ,lIld
sun mer u nti l reduccd and slibhtlr sy rupy. abo ut
8 minulcS.

S. Snr III tIll" lemOIl JUICO:. capcrs. and ~Il)' accu-

lemon Juice. lemarl slices. artd capers \I, .... ttlls Ctlkk&n
mulated chicken juico:. Turn dIe heal 10 Jow and
Piccilla itS trild.t'ONII tartgy 11"110'
whisk in the hutter. one PICCC :Lt a time. on- till'
h.·at. ~tlr 111 the parslt'}' and se,ISOIl With salt ,lIId
po:pper to !aSIC. Spoon Ihe 'l,1UCC ovcr til(" dl lCkell
!x·fore sc rv\Ug.
CHICKEN PICCATA
V"'RL ... fLON S
SER VES 4
CHICKEN PICC ATA WITH PROSCIUTTO
PREP TIME : 10 mlnul es TOT ... \. TIME: 40 m'rlu te'S
Add 2 OUrlet"S Ih1ll1)' ~hct'd proSC iuttO. CUI 11110
C/11(I..'f"Ir (1Il1m s/r"ultl fit "b.J1II /r"I( af I/r i(k as b.Jllr- Yo-inch ~Ir ips. 10 the skil lel wllh the shallot III
bs, fkm/f'SS (Irirkf'll brr,/SfS. ,\ /I'SI SII/H'mwri.'f'lS (,lrr)' Sl l'P 4.
IIrrm, bill if )~1U {,/II'I fintl I/rrm (or IIlf)' 1,)(Ik r'I,{!:o.'f'J).
silll/,l), 1m)' ..j mmdrss, ikmlrM cluckf" Im:','sts ,md slirr CH ICKEN PICCATA WITH BLAC K OLI V ES
)'tJ llr tJlI~l . j,II(1wjn.lll/rr I'J,"I;"~ ,lI, I"~~" 292. Slir Yo cu p choppl'd b13ck oJ1\'CS 1I1tO tlw uuc~·
wnh Ih ... lemon JIIICC 11\ step 5.
~ c up all-purpose fl ou t
8 th in, bon'I'ss ch1cken br,asl cutlels
(4 ounc,. eac h) g(!.jt :KiU1i1!l1g jp : LO T S OF L EM O N
Sai l and pepper
Chicken Plccat .. ls .. simple 111I11.. n dish t h llt highlights
4 tablllpoons vegetable 0 11
the Incredibly tender te~ l ure of Chicken cuUets (as
shallol, minced
opposed to ....hole chicken breasl) liS well liS Ihe
garli c clove, minced
fresh, cle .. n flavor of lemon. The problem ....ith mO$l
cup 10.... -sOdlum chlck,n broth
recipes. ho.... ever, Is that the chicken lurns out
~ la .g , ', m on , sllc,d Into ~.lnch-th1ck
rubbery and t he slluce Is bland ..... lIh little temon
hall-m oon. and end discarded
flavor. Make sure thllt the cutlets do not ove.cook-
~ c up 'rnh lamon juice ( Irom 1 ~ lem ons)
I hey take only about 4 mlnules 10 cook through
2 tabl es poons cape. s, rinsed
completely. To build the slluce, .... e used II .... hopplng
J tablespoons un salled butter, cu i into
Yo cup freshlemon juice lind lei Ihln slices 01 lemon
3 p ieces end chill ed
simmer in II to really drive home that lemon flavor.
2 labl espOOn l m ince d Irllh parsley

THE A MERI C A ' S TEST KITCHEN F ... MI\.V COOKBOOK

HOW TO PAN· SEAR CHICKEN AND MAKE A PAN SAUCE

I. Heal the 011 In a .k,11e! ow. med,um· 2. Gently lay the floured chicken ,n lhe l . Plac:ett>e cn.:~en In a ~ low 0\It!fl
h'gh heal ....,1,1 It juSt begIns to srnoI<e ,kollel and cook unlll goIc;Ien brown on while mal<Ulg tile pen sauc.
Tlus can take selleriOl .....nuleS bolh SIde'!. Mx>ul 10 m,,,,,tH

• . Retu.n l he !o~ , lIe l to lhe Stav.. add 5 . Stir in ~ w,,,,,, and/or broth. t . F,nally. whIsk ,n the bull". ooe p<ece
mo.e Oil. and cook some aromal,cs SC.aping up any b.pwned b,!$. IlIt!n at a l 'me
(such as shallots, onions. o. ga rl ic) SImmer u""1 th,c~ened

Sizing Up Chicken Breasts

80nelen, Skinless chicken breasts of dlffe.ent sizes are of len packaged together, and It is usually
impossible to teU what you've bought until you've opened the p.ckage. Unfortunately, Ihls presenl S a
problem lor I he cook , because differently sized pieces of chicken cook <H different rales; The smaller
pieces will be long overCOOked by the time the bigger piece s are done. When laced with chicken
breasts of vllrylng sizes , simply pound the thicker ends of the lar';JElr pieces of chicken to match those
01 the smaller pieces. Some breasts will still be larger than others, but pounding will help make their
thickness t he same and ensure even coolo;lng.

These breasts look the same when In But out 01 the package. tMY a,e By hghtly POUndlno tM th,cker ends
the package d'fferent
<,!wte 01 the la rger brea.u UJlno a meat
pounder 01 the back 01 a skIllet. you
Can make the-m "n,form In th,ck ......

Poultry
CHICKEN SALTIMBOCCA MAKING SA lTiMBOCCA

SEAVIES 4
'AEP TIME: 10 mInutes TOTAL TIME : 40 rn.nutes

if }'I'" MI".{illd ell/1m III Ih, SIOn', bUI' 4 Ixmrlrss, skill-

l(s$ bTrils/s allJ s/iu Ih~"" /11/0 wt/(,/S )'I1J1fSl.'if.}i,lIou1'(1!
lire pildidS. E(elll ,/lillfy sliml lurkey tlr Inll mtlrfs 1II11
Ix- SUbSlilull'I1 for IIII' f/,;[kt'IJ. f>roviwlO [,11/ /If' 1/11;1("
s<lII)'. so Ix- (.mfr'/ wllf'll SfolS(millg I/liS Jisll H111r salt.
SlImly IOOl/,pj(/.:s lin' IImlcr! Jor I/Iis rrri]X'.

J.1 cup all-purpose flour

, thin , boneless chicken bren! cull". Place.,.. oIH;e 01 PlOKOlIIto on each Cutlet and lay one
(4 ounce, .ach) sage leaf In lhot cenl... then ptfiS them Nlt o the ehoc:~..,
SlIlt and r:Mpper WItI'! the palm of yoyr ~ . UsI"9 a lOOIhpck as if it _
6 ounces (8 th in slices) pros(lullo a SlockPln. secure the SoI98 and prosc:ilJllo to the chocken b)I
poIcmg Ina loothpick down Ih'ough lhe layers. thero baek
8 ",ga f.lSh sage leaves
OUI ag,aln . Thoilootl\J)lek ~Id be as ltal as p!)$$ib!e,
" tablespoons vegal.bl, all
Y; onion, mInced
cup swa,t Marsala Add hal f of th e CUtlClS and cook umil light
1 U,bltspoon fresh lemon Juice golden browlI 011 bOlh sides. about 4 minutes.
3 tabltlpoons unsal ted butter, cui Into Tral1sft'r to a plate and keep warm in the OWII.
l plaus and chilled R epeat with the rcmainmg oil and cutletS.
tablespoon mInced f, esh ~ rsl.y

4. Add the 0111011 and Yo teaspoon salt to the 011

1. AdJust:U\ own rack to the nuddlc position :md
h~'ll the oven to 200 deg~es. Spread the flour 1II
~ ~hallow dish.
2. Pat the cutletS dry with paper towels. then sea-
son with salt and pepper. Following dl e photos •
•1It.lch the proSCIuttO and s,lge 10 each cutlet WIth
.1 toothpICk. Dred ge through the tlour 10 coat.
then shake 011' all)' excess.
3 , IIe,)t 2: tJbkspoous of the 011 111 a 12-mch skll-
leI O\~r medium-Iugh heal uuul JUSt smoking.
left III the skillet and return to medIum-high
heat umil softt'llcd. about 2 minutes, StIr 111 the
Ma~la, scra pmg lip any browned bllS, and sim-
mer until redu eed and slIghtly synlp)'. abo U! 8
numnes.
S. Stir in the lemon Juieo;' and any acculllulated
chlckcn juice. Turn the heat 10 low and whisk m
the butter. one plecc at a timt'. Off the heal, stir
1II the parsley and sc,uon Judiciously WIth sail
and pepper to laSle. Spoon Iho;' sauce over Ihe
chicken before scrvmg,

SLICING CHICKEN BREASTS INTO CUTLETS

00I'I" bolhe.
bu~"'l1 chock"n cutlets Illkey look ,agg.d, laUe,ed, or tIny (especially Since tholy ar. more e"pensiv,). Sllcl"9
you, own culi.ts lrom boneless breasts is .as~. You'll always end UP w>lh big cuI lets and Silva a little money. too

I , Sometimes, a small SlflP 01 meat
(Iend.rloln) 1$ loosely IIttactIed to the
underside of lhe b'llast Simply pUll II
oi (>lhoI' dust It with flou, and SoIIUI' In
a HI)iIfate batch. or SoIIve lor a Sllr-lry
1 . Lay lhol ChiCken smooth· old" up pn s, Thfltwo pieces should each be
a cutting board HOld11l9 on. hand on bal_.n Yo lind ~ inch Ihlck.
IOU ollhe chicken, ca refuily slice Ihe
ct"c~.., In MIl hO<lzontally to yield
two pl&ces

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

 SLICING C H ICKEN FOR STIR ·FRIES
g""t :J(iJ.dw. 5ip: CHICKEN SALTlHBOCCA
Translaled Uterally, $aJt{mbocca means Mj ump
moulh. 11'$ a classic ItaUan dish tha I packs a punch
M

of flavor by aUachln,. prosclullo and sage leaves

to cutlets belore cooking. To keep Ihe prosciutto,
sage, and meat together, you ske .... er them .... ith
a toolhpl(:k. Although the rec ipe is traditionally
prepared .... Ith veal, .... e prefer to use chIc ken cullets
because they are both mo.e economical and more
readily avallabl • .

I, To CUI Ih<t Chockef1into unIform pIeces. sepa,ate the

STIR-FRIED CHICKEN AND 1""""'10'"5 from lhe brusts, IMn Cui each lenderloon Inlo
2 or 3 smalle' poec:es
PINEAPPLE IN SWEET AND
SOUR SAUCE
SERVES 4
START TO FIN I SH: 30 minutes IZlD
Frrsh I'illr'/I'pll' rl'dl/y mrlkn ,/ d!iTr,clI(1" ill liJiS I1'cil'l'.
II,/!( t!( IIlIf I,,~\>(' I'ilw'/I'P/r U1i1 yield "bow 2 fU /IS '!{
dumb, /JUI if ,hI" (lmrd/'l'/r 1/1111 IS IImi/llb/r ;,11 'I " pr,
OT yo" IITr 11/ " nlSII, Ihrll /O(!k f'" IIITf'lIly WI· " I' JTfsir
/lmr" f/I,II" ;11 Ihr Imllillfr Sl'ffio.m ,1 }'lIlt' lII<1fkff. Timl
10 call/It,d p;m'IIPI"I' Dilly as II I,/Sf (fslm. mllJ lII<lk(
$lIrr l/rollll is I",(krd ;II)lli(f. IHII synrp.
2. StM"llng al tM Ihocke. end o f Ina cnlCken breast. sloee II
6 I;lbl.spoons r.d wine vinegar CrosSWIse InIO ~lnch· .... Id. 51"1»
6 tablespoons orange Juke
S tabtespoons sugar
3 tablespoons ketchup 1. WlllSk tlll' VIIl"'glr. O r.II1~.· JUlCr, su~r. ketchu p,
teaspoon cornstarch and cornstarch togl·thl' r.
pound boneless, lklnlnl chicken bre asts,
trImmed 2. Pal the: c hicken dry wll h pape r lOwels and,
2 t;lblupoons vevetabl e 011 following Ihe photl)!;, shel' II lIUO Yl- mch-widl'
lerge red o n ion, halved and sliced Yo Inch Strips. Il e;ll I mbk 'S poon of till' 011 III J 12- mch
thick nonSll ck ski llet o \,.. r 111gh hl'Jt IItl1rJ Ju~t ~1lI0klll~.
2 c ups pineapple chunk S (1'" ounces) Add Ihe c1uch'll :md cook 1111111 no longa )lmk,
3 ga rUc clovu, mince d abo lll 3 nl1lmte:~ . Troulsfel" 10 :l bowl.
1 !llbl.lpOOn g rated ginger
2 Ica Ulo ns. sllc. d t h in 3 , Add th e re m:lllllllg 1 I.I bjespooII 011 and he:,lt
o\·... r IIlt, J, unl h ... at lIllI ll ~h u llmt'nn~ , Add til\'
omOIl aud cook IInul J lI ~t bl'grmllu~ 10 'Ofll.'lI,
g""t J(iJ.d"!11 [jjp : THROW OUT YOUR WOK about 2 " 1I11\1te<;, Add thl.' pmrJppll' and cook
The most Important rule for sUr·frylng at home is
until hl'atl.'d t hrou ~h. abom I mrn Ul l'.
th is: Oon 'l use a .... ok. Woks aren't designed lor a flal
4 . Sur In 11K' garhc ~ Ild ~lIIger ,lIld cook tllml
siovelop and don't provide the heat necessary for
fr.lgr.l1lt. aboUI 15 ~"collds. Wlmk thl' VIIII.'j..':Ir
sUr·lrylfl9. A large nonsllck skillet, 12 10 14 Inches
in diameter, makes much beller U5.e of a horizonlal
mixmrl' 10 rl·comblllt'.thl·11 add wnh till.' clllch'lI
to Ih(' ~kl l lcl :lo<;~ 1/1t111 all the II\grcdlent~ are wdl
heat SOUf(:e. And , with s tlr· frles, don 't try to prep
Ingredients and cook at t he same time, Prep lirs!.
Co.l11' d wuh SdUC.... Sprmklt' with thl' )(:J I!J olI~
then turn on the stove.
bl.'forc \.C.'rvlIIg.

Poultry
 STIR-FRIED CHICKEN WITH
GREEN BEANS IN SPICY
ORANGE SAUCE
SERYES 4
START TO FINISH : 30 mll'IUtes I:ZIIJ
\ ,>11 ,1111 /Ired d l1-mrJ, I/OII.,,(k Sklllff Inil, " lI.illlI.
ro"
fill/II,!!. Iii! fl.r IIus m1J1I-, I( (01/1"(,,111 Asi,/ll (iIill'
1""((. m&Sfr'u/t 'l1l'''_'/ltltmS "iII',Ij(,~
~ CUp o ran g' lulu
V. cup dry sh.t,y
2 labl,spoonl soy .... Ut.
4 te,npoon' A.sl.n chll. Silute
I tablespoon toultd ,es.ma 011
2 Itupoons sug ar
2 ,,"spoons co nn larell
teaspoon grated orange lISt
pound bon eless, sklnlen chicken brellSt$,
trimm ed
tablespo o n "egeta bl e 011
pound gr.tn bellini, trimmed /lnd cut Into
l j4·l nc.h 'englhs
J4 cup wat. r
3 garlic clov.s. minced
tables poon grilled '1111'1;"
1. Wll151-. thl' orJn~~' JUln', ~11<" rry. "Oy gun', chill'
\;Iurt.', s.cs.Inu: OIl. ~U~lT. (·Orrlstlrch. ;md
lol"ll together.
2. I'll till' chicken (lry widl plpcr lowds ;111.1.
fol1owml,l lIu: photos on pagt' ~J3, shn' It IIltO
Yi-U1ch-wide "(fIp~. 11e.1t the 011 III a 12-lI1ch
nonstick skillet OVl'r hll,:h heJt ullUlju SI smokin~.
Add the chicken ~nd cook IIl1ul no longer pink.
.Ibout J Immlll.... Tr:Jnsfer 10 J bo\\ l.
3 . Add the be~m
and \\'all'r to the ,kLlIcL Cowr.
rclllrn 10 mN\lllill helt ..U1d cook ulI(ilthe hl'allS
.In' bn!;lu gn'l'lI ..1hoUl :2 1I111ILLtl~. Ulleol'l"r and
com mu e to coo k \l1lul thl" hquid l"vapor.l t{.'~ and
tlw beJlIS an:- 11Iostl}, [l·uder. ;\bollt J millUll'S.
4 . !'ur the 1,:3rhc 311d gmgl'r and cook unul
III
tid grJIII. 3bom 15 \cconds. WIllS],,: the Or.lllge
JUIce mixture to rerombllle, tll<~n Jeld w llh the
chlCkl'l\ to the "kllle!. Tm~ 1111111 ,Ill the mgrcell-
l'Uts are w.:ll co,lIed wuh "'Iu(e.
THE A MEIU CA' S TEST KITCHEN FAMILY COO KB OOK
Asian Ingredients
With the inc reased inlerest In authentic Allan
cook i ng, supermarket s are c arrying a wider
array of A si an ingredient s. Th e following list
includel common Asian Ingredienu that you 'll
find In some 0 1 our recipes.
Asian Chile Sluce: Used both
in cooking Ind as a condiment,
these sauces come In many
different sty les, each with varying
degrees of heat. You'll find Jars of
chite sauce called Samba l Oelek,
Srlrachi!l, and Chile Garlic Sauce
in the international aisle of larg er
supe rmarkets, and you Cln use
them Interchangeably whenever
a recip e clilis lor Asian chile
slluce. Consisting o f chiles, suga r, vinega r,
sa lt, and sometime s garlic, th ese fiery sauces
should be used wi t h caution because a tittl e
goes a long, long way. Th ese sallces will keep
Indefini tely when relrlgerllted,
Coconllt Mllk - Made by
si mmering sh.edded fres h
coconut (tnd water. coconut
onllb'{' milk is widely available in cans.
II adds richne ss and a mild
coconllt IllIvor to SOllPS, c urries,
and stir-fries. Be sure 10 shlke
the can well to distrlbllte t he
coconut c ream that will have soli d ified at
the lOp. Do not con fuse coc::onut m il k w it h
cream 0 1 coconut, which Is much sweeter. In
most stir-frie s and sauces, you ca n li se either
regular or reduced·lat coco nul milk.
Fish Sauce: Fish Sluce is a , ,,'ty,
amber-colored liquid made
from fermented IIsh. It Is u sed
as an Ing redient and cond iment
In ce rtai n Asian cui sines, most
comm only In I he foods o f
Southeast Asia. In very sm /lll
amounts, It adds a well·rounded,
sa lty flavor to Sluces, soups. and
marinades. Fi sh sauce will keep
Indefinitely w ithout refrigeration.
F....e·Splc. Powder: Flve·splce
powder Is a blend 01 spices, most
o f len Szechuan pepper, cinnamon,
anise, cloves, end somelimes
fennel, ginger, end Ucorlce.
Avallable In Jars In the spice aisle
o l lh. supermarket, flve·splce
powder Is greal In sauces and In
spice rubs lor grilled foods.
Glngerroot Gi nger Is a
tropical plant Ihat ha s
been prized for cen turlu
for It s medicinal as well
as c uUnary properllu.
The rOOIS, wllh their Ian
ski n and knobby app earance, are available In
Ihe produce sectio n o f most su permarkets.
Th e flavor of fres h ginger can be de scr ibed as
peppery, pungent, and sp icy. The skin must
be peeled away before using the fibrous flesh.
Dried or candled ginger tastes much d ifferent
from fresh ginger and can not be substituted
lor It . Store lresh ginger In a plaUic bag In the
refrigerator.
Ho.sin s.uc.: Also called Peking
sauce, hoisin sauce Is a mlx.lure
of soyb. ans. garlic, chile peppers,
and ,plcl$, Ihe m ost predominant
of which Is five·splce powder.
Th is thick, dark b rown sauce has
a complex. Ilavor that fo rms the
base of many st ir -fry sauces and
au lhentic Chinese d l'hu. Holsln Is al so used
as a t able condimen t , much like ketchup . Th is
sauce will keep Inde fin itely when refrigerated.
MI.ln: Mlrln Is a sweet .lce wine
typically used in Japanese
cooking. Made from glutinou s
rice, mlrln ca n co ntain corn
syrup , water, alcohol, and sa lt.
We employ ml rln to brighten the
flavo r ot Sl lr· lrles. terlyakl , and
olher Asian dishes. II you cannot
find mirln, substi tute I tablespoon
dry white wine and loS teaspoon
SUSla r for every I tablespoon 0 1
mlrin. Mlrln wilt keep Indefinitely
without refr igerat ion.
Oyst er Sauce: Made from oysters,
brine, and soy sauce, oyster sau ce
is a deep brown condim ent wllh
a rich, concen trated flavor. It Is
used In stir-'rles and as a base for
many Asia n d ipping sauces. This
sauce will keep Indel inl tel y wh en
refr igerated .
Rice Vinegar: Rice vinega r Is
made from fermented rice, sugar,
!!!!
and water. Becau se ol lis sweet-
tart flavor, r ice wine Is u sed to
accenluate many Asia n dishes. And
while It com es In both sea soned
and unseasoned versions, we prefer
the clean flavor 01 unseasone d
rice vinegar. Rice vinegar will k eep
Indefin ite ly wlthoul relrlgeral lon.
Sesame OIL Raw $Bsame 011. which Is
very m ild and lig ht In color, Is used
mostly for cooking, while toasl ed
sesame 011, which has a d eep amber
color. Is primarily used for seasoning
because o f li s Intense, nutly flavor.
For t he blggesl hit of sesame flavor,
we preler 10 use toa sted sesame 011.
Jusl a few d rops wut glw stir-fries.
noodle dishes, or salad dreSSings a
deep, nutty flavor. Sesame oil w ill turn
rancid if rlOt used within a few months.
Retrlgeratlon will ex tend Its shelf life.
Soy Sauce: Soy sauce Is made from
fermented soybeans with roasted
wheat or barley added. W e prefer
na t urally brewed soy sauces 10
sy nthetic sauces, which are very
sa lty (and InC".Ide hydrolyzed
vegetable protein In their Ingredlenl
list s). "Lite " or lower -sodi um soy
sauces are widely available and
may be used In any recipe where
soy sauce Is c alled for In I hls book.
Taman, a Japanese soy stluce that
contains no wheal , Is I yplcally richer
and Sl ro nger In flavor, bot can b e
used as a soy sauc. su b st itut e. Soy
sauce w ill keep Indefinitely without
refrlgeraUon.
Poultry
CHICKEN TERIYAKI THE SECRET TO CR ISP CHICKEN

SERVES 4
PIIEP riME , 10 minutes TOTAL TIME : 50 minutes

A sp/'U/(T srrrfll (CI' ,m 1II1'f7/r,/ la~ slr,/h,t', Ilr

«1/,/IIdt'r) is "(,lpJIII for mlllrollm.~ flu' splmll"r lilli/
OO1m U'II", tilt stroud side 0/ Iht rhirkru brou"s.
"I7lfrt' IS <lfim amClur" c! soy SOllf( m f/lis dish, so ,IIrrr
is 110 111'1" 1 /,, sllll il be],," srn·j/\'l. {Jlm',1 sf/,ulled riff
Imlkes a ,l!O<'fl a((olU/llluWlflll.

, bone·ln, .kln -on chlc.ken t highs (6 to 8

ou nces ."c:h), trimmed

, Pepper
te",poons vegetabl. 011 I. To criSP UP the sk,,\. set II hHvy POI on lOS) of the
eup '0), sauce chIcken (highs liS they cook

"", cup su"a,

tables poo ns mltln, swe.t she,ry, o r d ry

, wh it' win.
te.'lI poons g. ated glnge,
g.'l t llc: clove, minced

"" te.npoon cornstll , ch

teaspoon t ed pepp.r f Lake.

1. Pat thl' chICken dry with paper towels, (li<;"11

~cason wllh pepper. Heat the oil 111 a 12-111Ch
non<tlck skillet owr medium-hIgh [wa! unnlJust
sllIoklllg. Add the chicken. skill-Side down.

2. Following the photo. \\'("ISh down thl" chich'n

wllh a hell"Y pOI. Cook IJlml the ~klll i~ 1I deep 2. After the f" .. SKM has brOwned nlce-ly• • emove the POt.
Illp the chICken over-. lind conl.nue 10 cook the wcond
IllJhOboan)' brown ~nd very criSp. 15 10 20 min-
sode (WIthout the _.ght) ...... t,l b<Qwn.cl
U!~'S. (Th ... d,lch'n should be lllod ... r.IIc1y brown
alicr 10 IlllllutCS. If It I~ very brown. n·ducl" tht'
Iwat: If 11 IS 5t1ll "ak, IIlcn';as< the hellt.)

3. Remove Ilw w"'lght ~nd flip 111<' dl1ckcn over.

Ill'duee lilt' heat 100 mcdllun and COolmnUl' to
cook. without Ih ... wel!;lu. IIIml du." second Side
is brown lnd the ChICkI'll IS thoroughly cooked.
.Ibout 10 mlllutL"S.
4 . M eanwluk. whisk thl' ~Oo)" s:!UCl' . sugu. mirin.
"111),: ... r. b'lrhc. cOornqarch. and pe pper flakes
logetla'r,
5. Transfer th(" chkh'lI to J plate. Pour off all of
Ihl' fJI from !l1l' skillet. Wln~k the soy mixture 10
Tl'combme, dwn Jod [0 Ih... skllkt and relml1 10
medIUm h~·31. Relurn the dncken 10 the ,kilkt.
~I;m-,idl" Ill'. ;md spo"n thl" salin' o\'I'r th .. lor.
C011l1l1ue 10 Slll1nwr ullIII the \lIlCC" IS tluck lnd
!;lm\~'. ;\00111 2 mlmltl~ longer.
5eJt:.Kilc&1I !.iip: WEIGHTY H ATTERS
The challe ng e In this recipe wtlS gelling t he chicken
skin deeply browned wIth as much of the flit <'IS
possible rend ered out. To thet end, we discovered
that seiling a weigh t on top of the chicken as 11
cooked (we used a heavy Dutch o.,.en) helped to
brown a greater surface area of the chicken evenly,
as welL as aid 10 pressing out most of Ihe fat. We
al$O found Ihat a quick mixture of soy sauce, sugar,
and a few o ther f lavorings made .n Inc. edlble
teriyakl sauce that lar $u rP/lssed any we could buy
In a bottle.

THE ... MERIC ...· S TEST KITCHE N F ... MILY COOKBOOK

INDOOR BBQ CHICKEN 4 , Turn the heat to low. Return the chlck..-n to
thl' skillet, with any accul1IuiJled chICken JUICe,
SEAVES 4
and coat with the $.;I uec. CO\'er and ~ nllln er
START TO FINISH: 30 ""nutes mD until thc chiCken 1$ fully cooked lnd regISters
AI/hough wt Jar prt'JrT tire )1111'O( ".! 1lII' OU'II $/l urr, you 160 dcgrees on an inseam-read Ihl'rmometl'r,
{{III SllbSfillue 2 (Ups cif )',mr jim"/If b(lltil'd bmv<'Clj(' abou t 10 mmlltcs.
$III/(/' JM rht kerr/lltl' Im rljl'II'()'ill,~j i ll SltP J . Be Sil l'('
10 usc /1 lIot/slick shllfl /II prfl ,{,U1lhl~ sU~'rr simcr frO Ill
s r;rkiu.~ 10 Iile pall. Should You Rinse
Your Chicken?
4 boneleu, sklnlu, Chicken bruit s (6 t o 8
o unces .ach), trimmed Some people nnse Chicken before cooklnfil,
Sa il and p e p per o t hers don't. Does It molliter'? It does accordlllr;J
tablespoon vege tabl. all to the U.S.D.A .. as well olliS to food agenc ies
onion , minced In the United Kingdom and elsewhere, They
c up k et chup all rIKommend not rin sing, They warn that
1 t a blesp oons light m o leu .. rlnslnfil the chicken won"t remove or kill
3 tables poon s el der v lne". r much bacteria, but the splashlnfil of water
2 t.blu poons Woreel le lshlr. around the sink area can actually spread the
2 ta bl es poo ns Dllo n musta,d bllc terla IIround the kitchen. To find out If
2 t ab les poons m ap le sy rup rinsing had lilly Impact on flavor. we roasted
I •• s p oon chili powd er
four chicken s-two rinsed , two unrlnsed-and
II. teaspoon c:.~nn. peppe r held a blind tastinfil. Taosters' commel'lts and
prefereoces were all over the place, leading
1. Po und the thicker ends of the chicken as us to believe that differences In flavor had
Ilccded. follo\\'lng the phow all page 291. P~t more to do wlth the chicken itself than with
dry with paper IOwelS. then 5e3ron With sail and rlnslnfil. Our conclusion? Skip the rinse. but use
~pper.
the sink as a prep area (to remove al'lY plastic
wrapping and $0 on) because it', easier to
2. He.1t the oil m a 12-lIlch nonsuek skillet over wash and sanitize than t he counter.
Illedium heat until shirmner1l1g.Add the chICken
and cook until light goldell brown 011 bmh sidt.'S,
about 4 rmnutes. Transfer the chickcll to a plate.
Testing: A Cut Above

3, Add dre onion and Yo teaspoo n salt to the A paIr ofkllchen shears IS not an ~~em ral kllcl)(.'11
skillet and rcrurn to IllCdlUm heat until softened, tool, bUI when you need 10 Imll or blllterlly
~bour 5 mi nurt.'S. Sur III the ketchup, molasses, (c ut the bJckbom' 0111 01) a chicken, there IS no
vmegar, Worcestershlrt', llIust.ud, m~ple syrup, betler tool for the Job. We found tWO paIrs to
chill powder, and clyenne pepper, scnpmg up recommend. Our lOp chOice was the Wiistllof
any brown ..d blls. Kit c he n Shears (527.99), whIc h mad l' el'Y.
smooth cuts. evt"n through small chlekt'n boIK'S.
The SIl!e and proportion of the shears fdt Idl'JI
gut J{jtcJitlt !iip: STO V ETOP I S BEST aud they boasled hefr. sohd COIl~trllCtlon, and
Barbecued Ch icken Is an ou t door family favorite t hat tC.'l:turcd handk-s th31 were comfonabl.:', ewn
Is often dis.appolntlng when cooked Indoors In the
when wet and g reasy. COIIIlIIg III a c10w ~l'cond
oven. After testing lots of oven-baked barbecued were the Ml'sscrnll'ISl.:'r Takt'-Apart Krtchell
Chicken with IIlIbby skin and filreasy sauce, we Shears ($ 17.95).
deCided to lose t he skIn, lose the bones, and lose
the oven. Usi ng boneless, skinless chicken brellsts
eliminated lot s of problems and made for a very
easy rIKlpe. And by cookIng t he en t ire dish in
a nonstick skillet on the stovetop, we were lIble
to fi rst brown the chicken, then build a flavorful
barbecue sa uce using the pan d rippings. Finally,
simmering the chicken In t he sauce gave It serious
88Q fl avo r.

POLlltrw
 5tJt Jlitclrm fjjp: BETTER BREA.OING

The sec ret to brellded c hicken thllt Is crisp lind

golden w ithou t being dull or g reuy Is twofold.
First, make sure thllt the oil Is hot before placing
Ihe chicken In Ihe p lln. 1I the ollis not hot enough,
the breadcrumbs wllillbsorb the 011. Second, don't
crowd the pan. Putting m ore thlln two pieces
of c hicken in the plln will only feSult In II sPgS!Y
coatinS! .

2 , FollowlIlg the phOlO<i Oil paSl' 2<)<), I}()und thl'

chicken to a IImforlll . \4 - in ch thic k u(·~s. P:iI dry
WIth papt'r towels. dll'u 5l'ason WIth salt aud pep-
per. \Vorkillg wnh om' PIl'CC of ch lc ke n :1\ a IIIne.
dr<'dge through tilt' tl0llT, then dip 11110 Ihe l'gg,
and finally COlI wi th the brcadcrlll1lbs. Press 011
the bre<l dc n lmb~ to mah' ~lIfl' Ihey adheTl'. Lay
tlw breaded clllch 'n 0 11 3 plate.

3, H l'al till' oilm ~ 12- lIIch nO IlStlck sk111et owr

lIll"dll1ll1- hlgh he:lt tullll J"q srno kmg. Add 1\\'0
A hoI ~n Is lhe startong POln! for truly crispy c hicken
breasts p1cn"'> of till" chicken and cook 11lI1illigln ~'Uldcl1
browll o n bo th Sides, 4 to 6 11111111\\.'1.

4 . Dr.1I1I Ihe frwd dllcken bnen y 011 papt' r to\\,-

CRISPY CHICKEN BREASTS
SERVES <I
START TO FINISH: 30
d s, dll'lI tr.1tI~fer 10 a plpl' r-lOwd -lllled pblt' and
h '<'p W:Irlll III the oven. lt l'!)CJI with thl' Tl..'lIlalll-
ing bn' aded dllckel1 . Save WlIh till' lel1lon
mlnUles IZlD wl'd!.'!.",>.

A r/drl.:r" /n1i/tTl,.i" is lI'r S"'.,// slrijl ,1 mrlll '/1<1' is To Hake Ahead

s..",,', imN $,,1/ ,m,lfl'cll I" III/' Ulll/flJidr lof "I!' blT,ISI, Thl' cooked cutlels can be stored 111 the- Tl.'fng-
TrIll/erl"'1IJ 11/'(''' rtJ be 1l''''''''(11from 'hr im:d5t,< befon.' er:nor, wrapped nglnl y III pbsl1c \\Il':Ip, fOT up 10
1Jt."mdll{~, bur 1/"'" (, /IJ IIf' "IT,lIlcll "lIIl f"('11 S('ll<lr;IIr/),. 3 day'S, or (mll'lI 11\ J llppt'r-lock frt'l'zer balo> for
up 10 1 month. Rdll"at 011 3 paper- lOwcl-hlll'd
c up .II-purpo se Itour pbte 111 a 1111crowave' on lngh heal fo r ~bout 1 \4
2 IlIrge eggs Ill I11Utl'S. or on :I bak111g sln'ct 111 a 425-de~re{'
3 c ups b"lIdcrumbs (see p.ge 300) o\'en for 12 \0 15 m11lIlll'~.
4 bonel.n, sklnl.n chlck.n brellsts
(6 to 8 ounce. ellch), trimmed VARIATIO N S
Sillt lind papplr CRISPY CHICKEN MILANESE
'/. cu p veS!a t abl. 011 Stir Y. Cli p fi ndy g rat<'d 1),H mc~a I 1 chces{' 11110
Lemon wed ge. ('0' set v lnS!) till' bTl..'adcrumh~.

1. Adjust :\t1 OWll r:lCk to thl' mid dle position CRISPY CHICKEN WI TH GARLIC AND
:lIld hl'at Ihe ow n to :WO dcgn'l'~ . Sprc:~d the O RE GANO
nOllr 1tI a ~hallow dl dl. Ik~1 till' l'ggs III ~ S<.'cOlld W lmk 3 t:ah1c~poo lls nnnced frc\h o n.:g:mo and
dtallo\\ dish. SpTl.'ad tIll' bTl..'ad crum~ III a Ihml 8 mlllcl'd g.lrhc clm'l'1 11110 th{' ('g&"S.
sh::r.IlO\\ d l ~h.

THE AMERICA ' S TEST KITCHEN FA M ilY COOK B OOK

 BRE A.D I N G C H ICKEN
CR ISPV DEVILED CH ICKEN
$<.';1"011 cach chickcn breast \\ IIh ,I gl'rj('ro\I~
plIlch of c;r;ycnllt' pl..'ppt.' r III ;r;ddrnon 10 I ht' SOllt
and pcppcr. \Vllisk 3 labk'Spoon~ D IJon musrnrd.
I tJ.blcspoon Worc..'Stl·rshrfl:, :m d 2 tcaspoons
nmKl·d rrt:sh thYIll<' 11110 tlw c~.

CRISPY CHICKEN PARMESAN

Alil'r cookrng. ~prc;\d thc cri,py chickc n over .1
rnnrllcd baking shcet. lncrca.... tl1l' OWII templ'r,I-
tuTl' 10 450 dcgrel'~. Spoon Yo elLp 10111;110 sauec
o,,(' r thc n'm",r of each breast, thc n spr1llkk caeh
1. Lay the chock .... between [wg sheets of plulH; vd
w ith J t.,blespoo ns shreddcd llIozlardb and 1
POUnd WIth a ...... at oound<>' or rol~ng PIn unt~ n "
labk-spoon ~Tlt"d I'annt's"n cht'l'it'. !Jake dw roo.>gNy !1lnch 11\ock.
chlckcn unrilthe dIet'S!: illS melU'd and brown cd.
510 10 lIliIlUU:S.

Chicken Fingers:
Better than Store-Bought
Homemade chicken ' ingers lire muc h tastier
(and cheaper) than the frozen versions yoy
can buy " t the supermllrket. Follow the recipe
for Crispy Chicken Brea sts (page 298), using J . Coel the ctv<;ken evenI~ w'th flour. tl'>lln shake 10
chicken breasts cut into st rips as in the pho to r e _ ,,"y e.CHS.
below. For conyen lence, t ry m"klng " b ig
batch all at once, then freeze them In slng le-
se ry lng zi pp er-lock freezer b"gs, whe re they
will keep for up 10 a month. Si mply rehe" t
them either In a m Icrowave o r a 42S-d eg ree
oven until hot and crisp. Serve with our
Honey-M ustard D ipping Sauce on page 640.

I . Coet lhe fIoy,ed chicken thorOUOhly w,lh egg. then let

lhe e",ess drop back ,1'110 the d,sh Use 1000S 10 keep you.
""nels clea"

Alter Inmm'ng the dllci<en brust. slice II OI'Ilhe

do6gonaI II'ItO long. fi!'lge.--Sil.cj pieces

4 . Co.tt tile chicke" thoroughly with tllfl breadcrumbs.

p.esSlng h.ml~ on the bte".;lc'umbs 10 meke lure they
1Kl1le,. 10 the chicken

PoullrW
BREADCRUMBS 101

Brcadcrumbs are a pamr)' sil ple. We uS(.' them to coal, bind. or provIde a crunch), topping 111 numero us
rt'np~. mdllding C lncke n Fingers (page 299), Pall-Fried Salmo n Ca k~ (pagl' 25 1). ;md ChL(kt'1l Divan
(page )07). for example. 13U1 there 1$ a world of bread crumbs to choose from, mcludmg fresh crumbs.
dnc:'d cr umbs. scaSOIlt'd cru mbs, J apam'S(>-stylc crumbs (pan ko). and a hOSI of cr:lch'r- o r ChlP-b;!scd
crumbs. DOt.'S 11 lmk( a (h ffcrcncc whLc h c ru mb )'OU use? Absolutely. Afte r dOlllg a loc of "crumby"
5hoppmg and coo kmg HI Ihe leSI kitcht·n. we have sollle SU!;b"CStJOIlS.

HO M EM ADE F RESH 8A EAOCA V l'le S

White sandwich bread Is our top choice for milking fresh breadcrumbs (see the re<:lpe below). We prefer Its
fresh flavor and tender lelllul, above ell other breads, especially when the crumbs are used as a coating for
pan-fried foods. such as Crispy Chicken Fingers. Fresh crumbs also make the perfe<:t canerole topping, u pe-
cially when they are ml~ed with melted butter or a little grated cheese. The only drawback to making fresh
bread cru mbs is th"'t you h",ve to drag out the food processor,

TO MAKE FRESH BREADCRUMBS

Tear pieces of sandwich bread Into qu"'rters and pulse In '" food proces-
sor to coa rse crumbs, about 8 pulses. One slke 01 bread should yield
about 1 cup.

STORAGE
Fresh breadcrumbs can be st ored In a zipper-lock Ireezer bag at room
Pr0Q8rly ground Dr..adcrumbs
temperature lor up 10 1 week, or Irozen lor up to 3 months. II frozen,
SI"IOIJId ....euu'e bet_en ~ ;md
allOW to thaw at room temperature lor 30 minutes before uSil"lg. Yo ,!\Ch.

HO M(M A O e: O AI EO IAe:AOC A UMIS

Whether you toast fresh breadcrumb s In the oven Of" grind up an (md of slale bread, homemade dried bread-
crumbs (see the recipe below) rank second In our breadcru .... b hierarchy. They have a much cleaner ftavor
and crisper lellture than store-bought dried breadcrumbs. The downside is that when u sed as a b inder In a
recipe such as meatloaf, they draw too mUCh mol$1ure away Irom the meat, although this can work In your
lavor II the millture tends to M quite wet (as with salmon cakes) , Also, they require a little extra work, and
grinding an end of part icularly stale bread Into evenly sized pieces c an be trouble some.

DRYING FRESH BREADCRUM BS

Spread Iresh breadcrumbs over a baking sheet and bake in a 300-degree
oven until dry, 15 10 30 minutes.

GRINDING STAL E BREAD

Cut or break the stale bread (white bread works best) Into 1-;nch pieces,
then putse In a food processor to a uniform crumb. Depending on the
type and staleness of the bread, the number of pulses can vary widely.
There is no need to dry these crumbs In the oven ,
Foo- breiderum!», _ " ke 10 u~e a
braad w'th a tlrm. dense te~tur.
STORAGE
In ou. 0PI1\IOfl. ~pp.. 'd~ Fa,m
Dried (or stale) breadcNmbs can be stored In a zipper-lock bag at room Farmhou$e Hearty WMe Bread ,s
temperature for up to I month. 1M best b . ead lor making crumbs.

THE AMEAICA ' S TE ST KI TCHE N FAMILY COOKBOOK

PANKO OR JA P ANESE-STYLE BREAOCRUMBS

The Incredibly Ught, shatteringly crisp tutu.e of these c.umbs on pan-

fr ied chkken fi ngeu Is simply magical. Their flavor, however, Is nothh,g
to write hom. ,boot, Th.y make an acc.ptable topping on ca5s.rolet,
but are a t.rrlble binder because th.y are so light that you need to use
1015 of them. Th. biggest problem with panko is finding il: Check the
int.rnatlonal food . Isle of your supermarket o r "n Asian grocery store.

STO RAGE
These crumbs have little flavor and can be stored Indefinitely at room
H.... are the brands of paJll(o
temperature wllhout listing $Iale. most commonly found at the
superma,ket

ST OAE-BOUG H T PL ... . N OA SE ... SO N EO B A E ... OC R U MB S

These b'Md, are widely available, p ,etty cheap. and requi re "te,o prep.
Thei r quality Is questionable, however. We found that t he sellSoned
crumbs Simply tllSted te rr ible and o ld. You're beller off seasoning your
own. A s for the plain crumbs, we agreed that they made an accept-
abl. coating for pan- f rl.d food" but had a seriously stille navo,. As a
binder, t he plain crumbs dried out meatballs (as did homemade dried
crumbs) , but also added their unappealing st ale flavor into the mhl. And
they tanked as a topping because their te~ture was just mUCh too line
and sandy. Our opinion? Don't waste your money unless you're reany
pressed for time, and never buy them seasoned.
~ ..... the bta.nds of pIa,n
a.nd seasoned bteadcrumbs
STO RAGE most commonly lound aI the
Bolh lype5 of th.se crumbs will hold indefinitely "t room temperatu re superO\ll,~e t
in a cool, da,k place,

CAU M BS MADE FAO M CHI P S, CA ... CKERS , A N D TO ... STS

While not IIctually b readcrumbs, we wondered how ground c h ips,

crllcke. s, .nd toa$ls would fare In our testing. As eMpected, none
of the chip s or crackers did well liS a coating for fried foods.
However, some of the toast s (ess'ntially dried b read) did 'alrly
well . Th.se tOIlSU (such as Melba) make o u r preferred crumb for
oven-fr ied foods, wh ere their crisp teMture comes In handy. As a
topping, many of the fallie r cracke rs (such as Ritz) and sturdier
chips (such as Frltos and kettle-cooked potato c hips) did very
well , each adding Its dlstlncl lIavor to the dish (such ilS Frit05 on
a Me_lcan casserole or POtato chips over baked fish). Be sure to
take Into conslderatlon the flavor and sa lt level of these when
using. To crUSh, either pulse In II food processor to evenly Sized
crumbs or secure In II "tIpper-lock bag and pound Into evenly
sized c rumbs using a matlel (or roiling p in or skillet).
T"'58 ... some of the <;hol».
U6Cke-rS. a.nd toasts that wo ,~ ed
STO RA GE
as tOPPIngs and (rus" ,n ~a ..DUS
When ground, Ihese crumbs can be stored in a zipper-lock bag al ,ec.pes.
room temperlltu.. fo, severlll weeks.

poult r y
EX TR A -CRUNCH Y FRIED
CHI CK EN
SERVES 4 to 6
PREP TIM E: 5 minutes
f OTAi. TI ME: 2 hours (Includes 1 hour soaking time)
!f IIsil(\, split brMSI$, ".. SIIrr '1.> lUI ,lrem ", IIIII{ m.ss-
,nSf. .so 111111 ,Ill')' will Ix- (,,,,/(,,,1 ,/rrcmgh by,i" (;ml'
,III' n~I/II(\, j,oU brtl,alf,{.Au II'mr/Hnrir J)u /(I! I',,\,,,,
"wks iKsl Jo, dlls rrcipf',
1 qUOIIrt butterm ilk (,•• p a9' 491 )
J tabl es poons nil
" po"lI'Id l bon e -In ch ic ke n pie ce , ( halved
s plit brus ts, thigh s, a nd/ or drumst ick s),
tr immed
5 CUP I all- pu.po se 'lout
" t eas poo ns bilk ing powd er
1)1, teal poons d ried thym e
I tel ipoon pepp. r
y;. teal poon garlic powder
5 to 6 cup. veget able or p ea nut all
1. WlllSk 3 Y. cups of the bum'rmilk and dlt" sal!
IOgt'lhcr III 3 IJrgc !>mill lImi] th l' 'i.11t dissolve".
Add dlt.· chicke n and coal thoroughl)·, Cm't'r thl'
bowl with pLmic wrJ p and rc frigcrall' for 1 hour.
(Don"1 lei Iht' chic h 'lI !.Olk Illuch lonl,w r or It
Will bc.'COllll' 100 sallY.)
2. Whisk lilt" flour, b;lkin~ powder, IhYIllt', pep-
per.•1IId garhc powder logelher m a brg;t' bowl.
Add Iht' rcnllmmg ¥. cup bUIIl'rnlllk and rub II
11110 IIIl' flour UIlII] th t, ImXIUTl' Tl'S<.'llIbk<; coarse:
\WI ~nd, R e1l10vc d ll' chickl'11 from th e but-
lenmlk solk and Ihel1, followlIlg Ihe photO'> o n
page 303, coat thorou ghl} \\ Ith Ihl' flour 1IlIXU!Tl'
an d lay il on 3 w ire r~ck ~l' l owr a blbn!; ~ h Cl' l
w lillt' Ihe ot! ht'llS,
3, Adju~t 311 own ra ck to Ihl' middle posItion
and ht';11 the 0\'1'11 10 20(} (k-gree~, Po ur I mch
THE OI L TE M PERATUR E M AT T ERS
The chicken on the 1.1t WM fr~ on 011 WIth an initial
t .....perat .... of only 12S degtH'S -'It.. the chotken WM
added. the 001 t~atur. drc>Ol:Nl'<t to 26S dl'g<HS,
whoth Is not hotlnOUgh to c,,~p the COlltong, makIng "
greasy. The clue ..... on the ..ghl was froed In 001 wllh an
iMl4l tempe."tur. of 17S clegrefl. _u"ng a beautllully
golden ~ much ~u ,,'NSy crust
T HE ... MER IC ... ·S TE ST KITCHEN F ... MILY CO OK BOO K
01 the 0 11 11110 a Ilrge Dutch own lnd h e,ll ow.
mediulll - hi~h heal to 375 dCgrcl'S.
4 , Add half of Ihe chICke n. ~klll -sldl' down.
Cm'('r llld cook until deep ~o ld t'li brown 011
Ih(' tirst ~i de, about 10 minuu'J. (Aftc r Ihl' first
..j IIl1nmes, rcarr:lIlgt' Iht' pleet"! If SOIll(' arc
browllIng t~stc r thln ollll'n.)
s . Turn Ihe chic ken p1t~n~s owr. COlltIllUt' to
fry. unco\,('red aud 11UHlIJlIlLng ~Il 011 lem pt'fa-
ture of315 dl'grees. UIIIIllhc ch icke n p l l.""ce~ arc
J decp goldl'n brown o n the sccon d ~ide. abolll
7 mmUI CS 10I1g.'T.
6 , Tr.msfer the chicken 10 a pape r- Iowd-llned
pbl(, to d rain for 5 rninutl'S, Ihen la y 011 a WITI!
rac k SCI owr a hakrng stll'CI and kt'ep \\"Jrm in
till' own . Add addilionl l oil 10 Iht' pOI a) ueedcd
10 1I131main J dt' pl h of I inch and rCllIm It to 375
dl'grel'S b.·fore fry int: th e TCmailling clucken.
VA RI ...TION
EXTR A -SPI CY, EX TR A -CRUN CH Y FRIED
CHICKEN
Add Yo nIp Tabasco 10 the butterlllLlk mixture U1
step I ;Iud add J t,lblcspoons c~ye nn e pl'PIK' r and
I tabk"!poon dulL I'Qwdl'r to the f10ur IIIIXIIIT.'
111 Sll.""p 2.
To Make Ahead
\Vhethl.""r you ha\"C' ldiovl.'rs o r sunply W~11I to do
sollie of thl."" work ahead o f um e, W~' found Ih31
you {";In succ('Ssfull y rctr1b'l.'rate th e frwd chicken
for up 10 2 d;r~. then rclll':n II III a 375-dl'grce
O\·Cll unnl CT1 ~p and wlrlUNI though. aboul
10-151l1I11L111'S.
5e"l :J{itdwl 5ip: ... BUTTERMILK BRINE
The probl em with mOSI frfed chicken Is that the
meal Is d ry and Ilavoriess. and the c oating Is greasy
0' soggy and o ften l all s o lf. We lound t hat soaking
the chicken In a buttermilk b rine helped to keep It
mOist during cookln!jl. We also discovered an unusual
method for achieving a sturdy. c runch y coaling. We
combi ned a small amount of buttermilk wi t h Ihe
5enoned Ilour to make a wetter dredging mixture
than the traditiona l seasoned flour. This method
helped the COlltlng Slick to I he chicken durln!jl frying
and gave us II th icker. crunchier u l erlor, Keeping
the 011 at the correc t temperature Is ' 55,nl lal to
p roducing c runchy fried ch icken that 's neither too
brown nor too g,easy. Use a candy or deep · fTYing
the rmome ter \ 0 ch&ek the t emperatu,e of the 0 11
before you add the chic ken .
HO W TO FRY CHICKEN CUTTING UP I>. WHOLE CHICKEN
E_y cOOl< IS confronted a t iea51 a few lImes w,th havtng to
cut UO II whoI. chICken. Bul d Oln sweat II-,t only tak.s a lew
"'Y
m ..... t •• and.s 10 do w ,th II decenl OIl" of se,ssors (~
QIIgei 297) and II sharD chel 's k",le Because whole Ch'ckens
..a uwally <;heaoer. you'll WInd UP sav,ng""""y

I. USing a cher. kn,fe.

Cu t o il the legs. ona ill
a l ime. by seve.mg the
JOInt between the II!9
and Ina body

1. SoIIk lho! c"'den In a bowl o f $ilaSOl"lt<l bulle.mllk 'or

just one hour beloo-e Cook'ng

1. Cut each leg ,nlO 2

p,eces-the drumslO<:I<
and tile thigh-by sliCIng
Ihrough Ih. joint IMI
eOnnKts them Vour
knlf. shOuld gltde "ghl
th'ough Ihe )OInt-II
you h'l someth,ng
ha.d. YOU're I>Ot cuttIng
through I'" IOInl

2. Coat tho! chtcken _Illy wIth 11M! flour and butte.mil k l . 1'1' 0 the d>teken over
mo~lu r e and transfer 10 a w ...a rack set over a balung sheet and r _ _ tM WIng'
Dy SliCIng through each
w.ng IOInt

4 . Turn tile chICken

(now w'thout liS legs
and WIng.) on It. sode
and USIng lClisor.
l . "'del twoIf 0 1 the chtckeo to tIM! hot 00-1. t~ COW< the POt r~ troe OKlo. from

to capt ule the . , eam, wtuc:h IM!lp, keep the chIcken moost tile <;h,<;k.., b.east (The
back un ~ ..ved lor
stOCk. II das"otd.l

S. 1'1, 1) the b ..... t , kin'

side down and. us,ng II
ehel's kn,'. <;ut II In t\,)11
tl\rOugl'l IIIe b<east plale
(tnilrked by • th,n wh,le
It... 0 1 cartdaoel

4. Use tonos to 'lip the chlCk.n 0Ve< earefully. I~ fin,sh

'.y.ng t he choc ken. urteovert<l. unt.1 da.k and oolden,

Poultry
 OVEN-FRIED CHICKEN :Jell :JlitdrClI :7ip: MelB A MAGIC
SERIIES <I More often than not, oven-fried chIcken can be
PREP TIME : 10 mmutes TOTAL T' ME : SS m,nul~ flavorless lInd, wor". soggy. We wanted tender,
n"vorful chicken with" crIsp, crunchy co"tlng, wltt,Qu1
Spill rI"tI..'I'tI brr<lJb (""k jm•.,. thllll thwlts <lllIlllmm.
resorting to ~ck"ged cOllting mixes. After trying 20
mrh Ji, 1'lImn' Ihal 1111 III!' (/11(1«" is fully {(~Ik!'ll
diHerent coatIngs thai Included cere"I" crackers,
bm ",'1 (Wrrr/,'m', wt' n"f<ll/!mrllflllsill.~ fit/H'T jllJI spirt
and breadcrumbs, the surprise wInner t urned 0<.11 to
Im-'/;;/i, II ,. P IS/ tI'(1!hs <1/11/ dn ll/lSIirks. Ot/lfm';.<r, I...
be Melba 10aSI$. Cru shed IIghtty so lha t they would
s,m' I,) "m"'I~' tI.e /I/('("s of eirirh-" liS j,mu II, 1/11')'
stitt ret"ln some roughness, the tOll5ts d elivered the
rt''''/' tht' ((Imy/ Irmpemllll'l'.
teKture. ftavor, and color we wanted.

(5-ou".:e) box pla in Melbll tOllstS, broken

int o I.rge pieces
M AKING MELBA CRU MB S
Yo (UP v.getable all
2 I•• g. '991
U,blupoon DIJan mUlIard
tllbl upoon fresh mInced thyme
or 1 teaspoon d ried
~ tealpoon dried Or.~iU!mO
Yo teaspoon gll,-lie powder
Yo teaspoon (a yenne pepper (optional)
3 pound s bon e-In chicken plecn (split
b r . . Ut, thighs, and/or drumsticks),
skin removed
Sa lt .nd pepper

1. A(~lI~1 an O"'CIl rack to the upp(-r. n nddll' PO~I­ Use shon pulses 10 P'OCfti the MelootOMts 10 coarse Ctumbs
IIOTI and heat the oven to 4()4) deS":('S' lille ;j
rllllllled baklllg ~hl"\,t with tall, the ll ~l't a l.!rgl'
win' r.lck 011 top.
STUFFED CHICKEN BREASTS
2 . l' ro(e~s the M l.'lba toasts in a food procc~sor
SERVES 6
IIlIIiI thl'Y Tl'~elllhl e ~311d ;\Ild pl'bbles (~cc th...
PREP TIM( : IS minutes
photo), about 6 pul<;<.'S. To~s the crlllllb~ with TOTAL TIME: 1 hour 10 mInutes
the 011 .lItd ~pn:ad 111 3 ~hallO\\ dish. WllIsl,. the
c~~, 1I1ustard. thrllle. oregano. !;:Irllc puwdl'r, & SUr'!' 1<1 Imy n'f'nly siull {hi(knl b'!'oJ$1$ <11111 lilt'
~nd lJyell llc (if lIsmg) togt."tht'r in a ~epar:ltl' firlllt'JI /,tg '1.l""lt (itlTIt' ,\>u {,III filld w maL't' tltr fill-
,hallo\\ d l~h il~e- allli rolli/I,ll (,/SiN'. lJ.m·1 m"sIillllf drit'd tlrYIllt' jll,
rlir Jrt'sll I" ,Itt' filllll,l! will Ii,u'!' a sla/f. tflWY j/,IIW.
3 . I'al the dllch' n dry wit h paper tOwds. thell
~e;l~OIl with salt and pepper. Workmg " lib U ll l' 8 o u nce, ct e" m cheese, sOftened
pleu' (If chich'lI ,It a lime. dip II 11110 th \, l').:g 4 ounces 1J0at cheese, sOftened
1111:1:tllTe, thell coat with the M \· lba cr u lllb~, P res, :2 te"s poons minced fresh thyme
011 til., crulllb~ 10 lIlah· su r.' tlw)' :ldlwre, Lay garlic clove, minced
the bre:I(k-(1 dllcke ll on the Wi re r.lCk, blllIC-~ l dl' Salt and pepper
dow n. 6 bone less, skInless c hicken breasts
(6 to 8 ounces e"ch ), trimmed
4 . Uah' ulIlI l til:: center of till' breast 1I1l'<lt Yo cup mayonnal,e
reg lSler. 1(,0 degrcl'S or Ih., !lugh o r drum~l lCk :2 tablespOOn' Olion mustard
1Il... ~t
rcgmers 175 degn'cs 011 <In lII ~u m -rc,ld :2 teaspOOn, 'resh lemon juice
tlwrillolllell·r.30 10 40 I1lIl1\1tC~. 3 cup. fresh breadcfumbs (see page 300)
tablespOOn unsalted buller, melted
Lemon w edges <' or serving)

" AdJI"1 :11 1 OWI1 r~ d: tu th ~' 11Iidd ll' pO~ ItIOIl

,1110 11l'.11 till' OWl1 to 425 dl'J;rt'l". Stir the crt'a m

THE ... M ERIC ... · S TEST KITC HEN F ... MILY COOKBOOK
 ST UF F IN G C HI C K EN BREASTS
rhee<e. !-:oal Chl'l·~e. thyme. garlic. Yo t<'aspOOll ~alt.
:lnd Yo l ea~pOOll pepper 10gt'Iher lIIuil <!lIooth.

2. Pound the chicken to 3n ewn Yo~inrh Ihick~

Ill'«, following th" pholo on P:ig,' 2'),). P.II dry
wllh pap,'r towek then seasoll with S:ilt and
pepper. FollowlIl!-: the phOlO'l, w ound Yo cu p of
rill' cream cheese filling ,II the w ider ,'nd of Ihe
chich·n. larm tl1l' rll;",'sl: into 'I log, and then
roll the dnckell lip. (You Will haw some leftover
tilling.)

3 , Arrange' Ihe cilkkell rolls. <calll~,idc down,

about % inch apart In a 9 by 13-illcll h:lkillg dish I . Mound .. bout Y. CUD of the filling at the Wider end of
coal,'d lightly wllh V<'gctabk oil <pr:1y. the chicken and form It into a log. ThiS is ea51e< to do
when all the chicken IS Imed UD In a row.
4, Mix ,my rt"maini n g cream dlct"<\\.· filling with thc
mayonnaise, must:trd, and lemon juict,. thcn bru<h
till' mixnm.' O\~r the tops and ~idl"S ofth,' chicken.
To~s till' breadrnnnbs wnil the buttn. then pre'lS
onto the' top< and <jdt'S of tl1l' chich'lI rolk

S. Ihkc umil till" breadcrumb< an' bold"1l and

the wry celllcr of the' chicken rolls registers 160
degrc<.:< on an lIlSt:llll-Tcad tht'r11lo1lletcr. about
30 mi nutcs. SerV<' with the 1,'111011 \V<'d!-:cs.

VA RI ATION S
STUFFED CHICKEN BREASTS
~. RoUthe Chicken UP. 5Iar{j"9 at [he Wider end
WITH SUN-DRIED TOMATOES
Stir I cup oil-PJcked sun-dried tomatoes.
dramed. pall,'d dry, and mll\(·l'{I. cream
IIlto IIIl'
chccst'! 11lIxturc in qep 1.

STU FFED CHI CK EN BREASTS

WITH PE STO
Stir 6 t:tbh:spoons P,'SIO (pagt: I HI) into the
cream chec~l' mix ture in St<'p 1.

To Make Ahead
After the bn';ldcTU lllbs hav(' b"CIl press"d 0 11 in
step 4 . the dish can be wrapped tigh tly in plastic
wrap alld rcfrigt'r:1ted for up to R hOUTS. R,emow
thl' pb stic Wr:1p ;lIld bake .L5 di rected 111 Step 5, , . Brush tile c~icl<en evenly With the mayonnaise mixture.
the" sorlnkle and Dfe •• Ihe breaderumbs evenly over- the
II1cn'a~ing the' cooking time by 5 to 10 111il1l1l<.><;,
lOP and Side. of e.Kh '0il

5CJt J(itc!wlt 5 ip: NO TOUCHING I

When baking these filled and rolled chicken breasts,

It is Important thet they halle as much room as
possible In the pan. Using the r lght-5ized baking
dish, therefore, is crucial. If the rolls are sCluished
Into a smalle r pan, they w ill cook unellenly and the
crumbs will begin 10 burn before the ch icken Is
cooked alilhe way through.
CHICKEN CORDON BLEU 6 . Ua~l' dll' fnl'd dnc!:t'n rolls lImil the vcry
$(AYU 8 CClllcr of the rollo; reglSt.'r 160 d l'gre~'S on an
PREP TtME : 10 minutes
IIlsl.JllI- ll.';td th crm o nU.'lcr. about 15 mm\l(l.....
TOT ... L nME: 1 hour 3S minutes (,ncludes 20 m,null!'$ Scrve with thl' it-mon W",dgL'S.
ch,lhng I,me)
To Make Ahead
Pal jn'( /0 sulWilJllr sliced fi)lllillil (I' r/'(Iidllr fi,r tile T h", ~tu tTI'd duch'lI rolls CJn be prepared
Swiss. H.' mr~",' '!f sp/'mi'l)' 1l'/H'1I IHldi,W tile r/rirkm throu~h ~tt'p I. wr:lppcd rightl y in pl:I$II( wrap,
,,, lire 1M "i/, and rcfrigaawd for 11)1 W 24 houTS. Procecd wllh
rhe brcadmg a~ dlrecIl'd III 'll'P 2.
8 bone less, ski nless chicken breasts
(G to 8 ounces eac h), trimm ed
S.lt and pepper M AKING CH IC KEN CORDON BLEU
8 t •• spoons DI/on mustard
8 slleu dell ham (8 ounces)
8 s lle n Swlu cheese (8 ounces)
I cu p all- purpose flout
] l'tge . "gs, lig htly b . alen
:3 c ups fresh breadcrumb l (s •• page 100)
5 to 6 cups Yege tabl e or peanut all
Le mon wedges (for ,e,vlnSl)

1. Pound the: dw;:kc:n to an ~·\'.... n Yo -i1lch 1111( 1.:-

m'ss. folloWIIl!; the phow on pagt' 2<)<), J'dl dry
with paper towels, then ~c:a§()n widl '1.,111 and 1. Nt... poundIng n .. (h"' ..... breasts 10 an ~ ~'Inch
l hockne-ss (we P"'9fi 299). pt.ace the breasts skIn-_
pepper. FoIIO'\ IIlg th . . photos. sprc.l(1 I h.'a,sl>ooli
down on a work surface. season Itwm.. and then smear
mU~{Jrd and 1 she... ofll.llll ol.'er tIll' top of cJ.ch
lwo-tho.ds 01 each breast ......,Iy WIth mustard. lea,,,,,!! a
dud:ell breast. Roll e3Ch ~h("(.· of SWIS~ u glul)', portion o f the breast Wllh no mustard
dl\'11 lay OI W dll'Cq> roll across Ihe w ider cnd of
''.Kh chi ckc n PIC(l·. R oll the chicken .Iround dl<'
Swi,~, row r wllh pbqic wrap. and n' lr lberalC
until lir m , ~boU! 20 lIIi11\11C).

2. AdJu,t ,111 O\'cn Tack co the middle pOSItion

~nd h"~1 the own to 400 degrees. Sprc.ld ti'l'
nOIiT 11\ a shallow dish. P OUT tilt' t'W III :I. ~cond
41J))Ow dish. Spre~d the brc.. dCT umbs \lUO a dum
slullow dish .

3 . Worklllg with o nc chICken roll a t a lillie,
dn:df.!c through th", 110ur, tlit'n dip I1UO tilt' c~.
~lId tin:llIy conI w it h thc brcadcrllllll,... P"l'S~ on
III<" bn:.ld crumbs 10 mnh· Sti Tt' Ihc), adhl·rc. L lr
thl' Im::lded clllCkcll 011 J WITC r:JCk 'lei O\'er ,I
b.lkill~ , hn'!.
2. Lay one sl",. 01 h¥n on each c h ICken breast. fOldIng the
ham~. necessary to '-ave ~ :.i'Inch bo<der. Tightly roll one
slice 01 cheese and place II on Ihe ham ( thi S way. t ..... WIll
be a maUed pocket o f cheese In the very c enler)

4 , I'our I mell o f 011 nllO 3 brg.c D utch QVe'n

:l.I1d hcal o\"cr rnediurn - hlf!h h" ;11 10 35() de~re .... ~.
G l'lIt1y lay half olf tht' bn:adcd dnch ' n roll, 111
the 011. ic:JIll-'Ildl' down. Cook. IUrI1ml; til(: rolls
.1' 1J<·cded. IIlItil goldt'IJ brown 011 :111 ~ I (ks. abolll
Hll11l11utt'S.

5 . Lay th e frt l'd chlC kcn. St';l 1l1 -'1ld e down, 0 11 the
WIT,' r:Jr k. R cturn til<' Oil to J5(} dCj.:n:I''I .1I1d fry l . Roll the ch Icken UP. finishing WIt h the tapered end. and
til<' Telll.IlUIng chIC ken roll~. press to seal

T HE A MER iCA' S TEST K ITCHE N FAM ILY COOKBOOK

fie_It .:J(ilme/l :hp : WOR TH T HE WO RK
After cooking up II few dozen blltches, we figu red
out the four keys to the ultlmllte Chicken Cordo n
Bleu. Fir$!, roU the cheese up so that It Is right in Ihe
cen ter lor a nice pOCket of melted cheese . Second,
If yOlJ ch111 the rons before breading lind cooking,
they are eu ler to handle and less llkelv to leak.
Third , d eep-IrvlnSi the rons Is necen ary for a really
c riSp vel delicately textured cru st . An-d , linally, t he
roll S lire too thick to cook through completely in the
hot oU ; they 'll burn before the Chicken Is cooked .
After Irylng, Unish the rolls In the oven. This recipe
require s . little more work t han others, but Chicken
Cordon Bteu Is SpeCilll-occa slon lare and wen worth
the effort . AlthouSih we made su re th is recipe
yielded enough for a good- sized dinner party, II can
be e.sily h.lved (except fo t the 011 l or Irying).
Testing ; W hi ch 15 t he Bes t Mea t Pound e r?
Th(' h·y 10 qUIck-cooking l'lI!l.,ts an d ~aslly
rolled chickl'll b~,tsts is a ulliformly thi n breast.
Um do rou Ilel'c! 10 buy one of t!1O~C f.1nry 1ll.'JI
l'IOlIn(la~ to do the Job, OT IS dl('rc ~omcdlLng
in rour I..II(" h.·1I th~t Will work Ju,t a~ wdl? \lll'
~'":ldll'n:d ~~:wr:ll ~t"ll~ of nll'at poundcr<;, as well
J~ .1 ~Illt,: pan. J m~lIl'l. Jnd J rolhng pm to find
til<' I)<,:~I 1001 for poundmg chlcl.:~n (and pork).
Wh.lI wc round wa~ thai tlw b.."St pound-
n .. Wl're r~:I;lt1\'d} IIglll\\"<' tglll, wll11 a largc 11:11
~l1rfJCI:'. W(' alro pn.>fcr~d J po ullder wllh a d),1.:
,halX',lx-Clu~: Ihen.· Wl'Tl' no \hJrp l-rlgl"'i 10 poko:-
11110 thl' IIlt'Jt. Th.· \\ mnl'r of our t<'Sung WJS th~
NO'ilTO O Rsel Po unde r (SI".9?),Thls poll lld~'r
qUIck ly and dliclcmly tran~forill\.'d breJSts IIl10
cmil'I). ,md lIS of1Sc, handle Illl'am 110 moll.'
bnll~ed I..mlll..l~'S. H,Jllwr nOt SIX'ud 11l011L'Y on ,I
mcat potl11d<-r? Om rlIl11l<' r-up turncd Otlt to b..'
a qll~ 1l skillet. U'1I11; till' bottolll oftl1<' skillet :111(1
pOlilldnl~ ~\.'mJ}', \W \WTl' ,Ibk to JChl<'W COIll-
pkll'ly S,losf:1Ctor}' ~~1I1t~. WIllie it",; 11m a wry
dqt:1Il1 ~lIb5t!1I11101l , It Cl'rtamly works in :I pinch.
CHIC K EN DIVAN
SERVES 6 to 8
PREP T IME : S mInutes TOTAL TIME : SO minutes
Br SlIfl' I,) IIS(" 9 bl' /J-III(/' b.1kutC" dis/'.It (.bSffl,/r
dish ,~f SII"'/'" si:::r.
• bonalau, skinla" chlckan br..sts
(6 to 8 ouncn aach), trimmed
Salt and papper
2 cup. haavy craam
2 cup. low-sodium chicken b.oth
2 tablnpoons Olion musUl,d
2 cup. Instant .ica
2 (lO-ounce) packaSie. Ironn broccoli
spea •• , thawed and chopped medium
8 ounce. sharp c heddar chane, shredd ed
(2 cup.)
36 Rllz c. ac ke,. ( 1 sleeve), crushed 10 coa rse
c.umbs (1 Yo cu ps)
1. A(ljllst JIl OWIl rack to thc middll' po~ltion 3ud
h".at till' 0\'('11 to .. 50 d l'gTl'l"l.l'at till' clllCl.:o:-U dT)
with p,lpl'r tQwcl~, tlll'lI rill 11110 2-mch chuuk$.
Spn'ad III :I ') by IJ-meh h;lkmg d ish Jnd ~C;tSOIl
wllh salt and pc!,!,o:-r,
2.\Vhld:: tho:- CTl'JIll, broth. Jnd lIlustJrd tog~·thl.'r
III Jbr(,W rllu.'TQ\\'J\'e-S;tfc bowl and IllICro\\<I\'\'
on hil;h 1111111 bOlhll~, Jbout 8 mlllut<'S.
3. Stlr till' rl{"l' InIO tIlt" (Il.-JIII IIlI"tun" tlll'lI
pour (}\'l'r thl' chiel..t'n. Uak(.'. uucon-red, lor 20
l1Iinllll'S.
4 . I'u thl' broccoh drY,lhl'n SlIT \\ It h tht, chedd.IT
IIlto thc lMkmg dish. Sl'rlllklc thl.' RIIZ CTlIIllb<;
(}\'cr the top. COrltllllll' 10 bah' 1111111 till.' l.'d),:l"
arc bubbllll~ ,lIId till' crumb<; ,Ire hrowrwd. 5 to
10 1II11ll1lt'S.
[jeJt !Kilclllm [jip: I N ST A NT-RICE H AG I C
Our gOlll was to make a c hicken and broccoli
casserole that could be on the table In under lin
hou•. We t ri ed long-Slta ln ric e and converted rice,
but the rice w.s stili hard bV Ihe time the chicken
was cooked through, Whil e we don't care for the
flavor 01 Instant rice on 11$ own. we found It Wa$
perfectly acceptable in Ihls c reamy CII$$e.o le, and it
cooked in the right lImount 0 1 t i me.
Poultr y
 :Je"t J{itchlal :jip: A DD THE LIM E L A ST
We wan ted the flavor of IIm.-m",rJn", te d c hk ken for
these fajita s lind found tt worke d belt to lOSS the
Chic ken with fresh lime Juice aft e r coo king. W hen
tossed togethe r before cook tng . the fresh lime
flavor d isa ppe",re d and the we t c hicken W ,llS messy
to COOk.

4 1Il1ll1l1CS. Tn.nsf(' r 10 a bowl lnd IOS~ wllh Ih('

lim.' juic('.

3 . Add til.· rc:nm m ng 1 l:J bkspoo n oil 10 thl'

skill et l ild return to medlU m- lllgh hell unlil
s IJ\lnmer i l1~. Add III.· pl'p pe~, omon. d ill! pow-
der, ,·mni n. Y, te<lspooll <~ h . :md 2 tab l e~pool1S
of tIl<' Watl·T. Cook, $(lap lII g lip ::til)' browiled
bITS, um l1 th e onio n I ~ ~o ft c n ed" :aholll 5 111111-
Ul l'S. (Add the rel1l.uuiug 2 t.l bl e~ po("ln' w;uer as
lI eed.·d 10 prevent the pall (rom \Corchmg.)

4 . R etu rn Ih(' chicken w ll h JII)' lccu mullted

j uice to th e ski lle t. Sur III Ih e 1:,b:'5(0 .lIld se ason
Cool"ng ~h'l <;hl<;~'1'! and ........ Iab~" in a skllle~ IS a q",c~
WIth Sllt l lld pep per 10 IJ~ t e. Tr:m ~f~'r t h., III1X-
alumwlllyt ~o lhot gflll
[U n' w a servlIlg b owl.

5 , Stack Ill." torllll:ls 011 J Il1 lCroW:I\'l'-ufe pbte.

cover wilh pbSllc wrap. and tlIKrow;IV.· 011 high
CHICKEN FAJITAS uil lil hot, 40 10 (,() s\'·conds.
SERVES 4
6 , J>bn." Iht· chIcken nUXlurc, \\~rrn IOrull<lS.lnd
STA RT TO FI HISH : 25 mlnUIH IZID any dl.... lred d('COmpallllllc ntS 011 Ihe ubi., ;1Ilt! lei
Srn'l' I",h 5<1/Sd • .«111' fr('dlU. 1/1'0('.11/". sllrrddt'./ rI,N'U'. l","eryone a~scmblC' the ll OW II fajJlas.
slrrrlMed /r/lll(t'. "wl lmlt' J/"~\"""s.

pound bon'llen, skln t.ss chlck.n br.asts.

t rimm ed EAS Y CHICKEN ENCHILADAS
S",lt .nd japp.r SERVES 4 to 6
2 la blupoo nl v.g.ta bl. o U PREP TIME: 10 mInutes
2 ta btespoo ns frel h Um l Julc'l TOTAl TIM E: t hou r
2 red o r gre. n b e ll p.pperl, ste mm e d ,
,eed e d . a nd s Uced th tn Eu(ilil,lIf" S'Il/(I' is 51,111 ill fmlS (!f nm"(lIU Sizl'>'- )'<lll'/l
re d onion, ha tvld and sllc. d th tn 11('('/120 ,>IWfN (2~ (Ups) (!f S(l u(t'j" rids T/'ril'l", !II tr)'
"aspoo n c hHi powd. r ou • •rd/II' Ji •• FilSl El/clJi/mlll Smm' (p.t"'...· J09). HIT
~ t. as poon c umin IIull/ ",'ch il(ld.ls. I',t' (I II I' (.m '!.r.~rrnl (/ril.·$; fil' sl'itl'
2 to " ta bt upoons wat.r '·II(hi/mlllS. liSt 11l'0 r.ms" M"l",· sur.' ,'',,/ lire (I'!,krrl
te",s poo n Tabasco 's
rhirhrr Ji/H'ly slr/l'llt/l'd ", d,ulll,,·d. ", dit· thr e'(~t'$
10 (6·1nc h) ttour to rttlt as .!f /"'3.... pifft" /1;// lC'" 'hro'~l!h ' '1' "'flllIll~. II/ mit/Ilion
/(I lilt, lime /I'I'~I!t's, srn'f' tlll'><' rII(/r'/m/,ls ll~tlr s.""

1. J'at thl" chlckl"n dry with pa p" r towels. tlll"1l (W"",. llicl'a (\Iwdd,l. shrr'/dt'l/ Ift/ lltr. IIlIa 'l;d"'5('"
slice 11 IIno Y>- lIICh-Wldl" Strips. followmg til<'
photos o n P~b'l! 2<>3. Season with ~It :Jnd pepper. 3 c ups shredd. d cook.d chJe ke n
(1\oS pound s)
2 . J-k.l t 1 ubJl"~pooli of thl" 011 111 J 12-1I1c h 12 ou nces sha rp che ddar ch.... , sh r. dd. d
skill.·! owr mcdlUm- hlgh helt UII I\ I just smo k- (3 cu p s)
mg. Add till' dud.ell Jnd cook thmugh. lbout 2~ cup s e nChilada sauce (see no te abo".)

THE AMERICA' S T EST KITC HEN FAMILY COOK800K

1 to 2 (A-ounce) Cllns chopped green c hiles,
draine d FAST EN CHILADA SAUC E
\oS cup m inced tTes h cilantro H AKES about 2~ cups
Salt and pepper ST"'IIT TO FIH I5 H: 1S rn,notes IZlDI
12 (6 -lnc h) l Oft corn tort ill as
Li me wedges (l o r se rv ing) Althlll~~I. ,,/I of 11.1' hili/Is <1 (,lIIl/(d 1"11(/11-
IlIdll smltt 11'1" tr;td u'(',r Il.Wllblr, IWIIIC'IIlai/( ;J
1, AdJuSI III own rlck 10 Ihl:' middle position /' /III'YS ""51, "lid III 111;$ IIISlml(( ;I~ "ui(k, '<111,
and hen Ihl' OWIl 10 40(1 dt'grl't-<;, Combllle thl' Slim,. IIII' smut if y,m mlll'" SIII(lI."/', 11111111'/1/;(
cl11(:kell, 2 CUP( of thl' c h ..ddlr, ~ Clip of the tl/(II"ml ,/ SIIU(t

l'llciubda \Jun', the cillles, ,11Id cilantro, Sl'ason
wlIh \.;\11 and pepper 10 IlSll'.
2 , !)Ilck the torulb~ on a Imcrow:l\'e~s:tfe p la te.
COWT Wllh ph\'lIc wmp, and Illicrowave on hl~h
IImil warm and ph~blc,·m 10 60 ~e('onds.
3, Spread t h l' warm to rllibs OUt o\'cr a clean
COU11ll'T. Pb ee Yl cu p of the chic kt'n mix-
tllr" t·venly dow lI til ... ( eUler of cadi torTilla.
Tigh tl y roll the tOrtilla around th .. fi lling. then
lay ~ea1l1-Sl(t l' dow n 111 ,I I) by U-inch baking
di~h II!;h tly coa tl·d wi t h \'e:'gcla blt' oil spray. fol-
lowmg the photO,
4 , L I~hdy ~pray Ihl' t'ndnl~dls wlIh \·.'gelablt'
oil SpTJy. Pour 1 Clip of the rcnllH111lg sauce
O\,I:'T 11ll' ellchlladls to (Oll thoroughly. Sprmkle
the Tt:mannng 1 cup ched(br dow n the Cl:' ntcr
of thc e:'llChiladas, Cover the baking d ish \\ lIh
fOil and bake:' 1111111 the l'lIChlhda$ lrt' ht'alL' d
through, 20 to 25 Illumtd.
,,
t abl espoon lI.gllable 0 11
onIon , m inced
~ teaspoon salt
3 tabl es poon s c hili powd er
3 g l rllc doves, m inced
2 teas poon s c umin
2 teaspoon s suau
2 (a-ounce) Clln s tomato sa uce
y, cup water
Pepp er
"!eat tht' o il III ,I 12-inch skille t OWT
Illc(lium hL'at 1111111 ~hllnmenng. Add the
011l0n and ~;I It ;lIld cnok \lm it softenl'd,
aoom 5 mirll1lt-<;. SilT III the chlh powdt'r,
~prllc, cumm. Jnd ql~lr. Cook Il1ml fra-
gr.l1l1. about 15 sc.'comk Sur III tl\\' 10malO
saU(t' and waler, Urmg to ~ <immer 3nd
cook IlIIul slightl y t hlC~el1ed. Jbout 5 m1l1-
lilt'S. 5e;l\.on w1Ih Sollt and pl'plX-'r to la51l',

5 , It.'mO\'e th ... fOil :md COrll11lue 10 bake umil

the chrddJT browns. ~hout 5 Illmutl'S longer.
SeT\'e, pas5mg Ihe rcmalll mg I cup sauCf' ~nd the
Tortilla Tricks
hme wl'dgl'( \.e]l.tr.t.tc1)'-

ARRA N GI N G THE EN C H IL A DA S

St ra ight from t he f rid g e, a corn tortilla is too

stiff 10 roll and will tea r (left ), Heating th e
tort ill as In the m lc rowalle will make tham
pliable and easy t o work wit h ( righI),

af-,t !JO,tdu:n Sjp: TORN TOATlLL,6,S

Sim ply roiling the lllling In cold torlillas left us wit h

In O<de-r to I,t 12 ench,ladbs I<\to the bak'ng d,m you w,1I
~ to loy lour 01 (hem on (01) 01 the othef5.
plies of broken and torn enchiladas, To solve th is
pro b lem, we warm ed the tortillas In I he microwalle
10 make them more pliable. We t hen sp rayed t he
tops o f the enchiladas with lIegetable o il, whic h
helped 10 kM P t hem Irom splitti ng w hen baked.

Po ultr y

Sto"H>ought P<%ZII cIough.S w'Ort1lngly goOd and makes
calzones easy to pr.pa.e
EASY CHICKEN CALZONES
SERVES 4
PAEP TtME: 10 m.nutes TOTAL TI ME: 4S m.nutes
Alrh,w.'!!11 iJ<'IUrlUllar PI::::::J .1"ll.eiJ ;i ,I "MP'" lIh1kl'.
SI"rr./It'rt.l!/1I pi':::::/l dm~'.:h IIwks{rll(' II('T(' ""d m,Il,,(,S
Ihi$ IJ 1I('r{rrl ren'/I(" fi',,, 1I'Y'lm~'.:lu. \ j", 1I~1I11l'(',IIU"
16·"1111((' hags ~rrrrsh, sl.m·.""",,'.:/u d'IU,~1I (0' rll\' 11·
o,ma" pi'p." 1' (,mi-'ll'TS; IN' Iltr "1'). If )\"1 like, )"'11 Mil
I(,n't." rl"i 11111, IJ I,mpl(' Mmdlll 1.111((' (P'K't' / 75).
2 (IO·ounc.) p llc kllges " Ol . n b.occoll
s p ears, t hll W. d li nd c hop p. d medium
pound who l, .. mll k 0 ' pII.I .. sklm
mon a r. ll a, shre d de d ( 4 cups)
2 c up s m. dlum ·c hop p. d coo k. d c hic ke n
(1 p ou nd )
y. c up Peslo ( p ag. 181)
Sal t lind p. pp • •
Flout fo r th e count • •
2 pound s pin . d o ugh (se. no t. abo .... )
ta bles poon .. t.a· ... I. gl n ollv. 0 11, plU1
. xt," 10 ' oilin g t h, baking sh•• t
Coall. o r kosh. r ult (optional)
1. AdJu~t an 0\'\:11 rack 10 tll\' Iluddlc pomlOn and
heJI !ll<" 0\'("11 to " 5() de!:I'Cl..... P.n the: broccoh
dry. then to~~ W1Ih till' lIlolJ:JI'Clla. dueh·lI . and
pC"ito.Se;ason WlIh <;"111 allJ p~pper (0 t a~te:.
THE A MERI CA ' S TEST KITCHEN FAMi l Y COOKBOOK
2. O n J hWldy tloured W lI lli er. roll OUi lu tf till'
do ugh (0 J 12-inch round, ,thout Yo l11ch thIck.
FollOWing Ill<: photo . mound lutf of the filllll~
01110 OIl\" ~ide of Ih(' dough. le3\,1I1); 3 1-lI1dt bor-
der along the t"dg\~. Brush thl" ed~t'" of the dough
Wllh w;lIc r. Fo ld till" OII1l"r lu lf of the dough o\'Cr
[he lilllll!,; lnd pn..'S~ the l'(16.....5 to ~";aJ.. R epeat WIth
the re l11aming dough and fi ll mg.
3. Tf:lnsll.. . r til\' \·J l zon\~ CO ..1I1 Oiled baklllg dll"eL
Us(' J ~hJrp kmK" or klld,e:11 ~h cars to Ctll 5 ~I II~
di,,!,;onally 3Cro~S ti l\' top of e~ch c;tlzolll'. Uru~h
Ill\' oil O\'l"r the lOpS and ~prlllk lt. with coa"'e ql,
(if usmg). B:lh . lI llI ll gol(il-n. abom 15 mlnlltt".
gtJt JiildiO!/f .fjip : S QU A RE CA l ZO N ES
If all you c (tn find II.e the pop· up cani sters o f plzu
dough In the re frigerated case lit the s upermarke t,
the y will al so work well In thi s .edpe. Inst. ad of
trying to .011 the d o ugh o ut Into a cIrcle, s imply un.oll
it and use II In Its recta ng ular sh(tpe . Yo u'lI wind up
wllh squ,)re· lsh c,)lzo".s, but t hey'll $11 11 tllste good .
MA KING THE CA lZ O N ES
Mound Ih" 1,II,ng O<\to Ol\fl·hall 01 Ih. (lOugh, thtrn bruSh
lhe OOges 0 1 the dOUgh w.th w~t"r IIIl(! Ioid tht olhe. half
of Ih. dough OWl. 10 cove. the f.lling P.,iS In. ..:Igu 10
seal. Ih"n v(tnsle' the ca tzO<\. to /On o,led baking sh •• t
FIESTA CASSEROLE
SEAVES 6 to B
STAAT TO FINISH: 30 mmules IZBJ
.-111)' 1)'11(' 'iJ"rrrd ,"Jrrslt s"I$<1 1I,lIl1vrk III 1/11$ rrt'11}('
17,,, 1I1t'1I' "!f"rrl,I/;"" "" I"')'ill. ~ $"/$.,, 1.'1' J"~'l' .19.
3 cup s low"sodlum ch lck"n broth
2 cup s Instan t , Ice
2 cup s ,.oz. n co. n. t hllW. d
(15.5-ounce) can black b.a ns , rlns.d
 1}S cups S11lsa
tables pOOn Taba$co
3 cups sh~dd ed cooked chicken
(1 It.o pounds )
e ounces sha rp che ddar cheese, shredded
(2 cups)
6 ounces Frltos, c rus hed to coa rse crumbs
(1 }S c ups)
Lime wedge s (for s ervi ng)
1. Adjust an o\,... n r.lck 10 till" nuddlc PCXItlOIl
;unl h ... at til'" O\'... u to 450 dc!;r<'cs. C01l1buw the:
hruth. ricl·. corn. hlJd. bcan\. \;lIsa. Jnd T;lb,uco.
!'om till' nmmm.' mto a t) h} 13-1IIch bJkmg
{hdt. Uak.· for IS m1ll1l!~.
2 . ~tlr tll<' d l lcke:u 11110 th.· b.lkillg di~h. Sprinkk
the rhl·debr l'\'e n ly O\'er the lOp, th ... n <;prlllkk
II IIh Ihe Fnw~. COl11l1ln ... 10 ba ke: lllHiI til<'
l'dgl'~
.Irl· buhblmg :lIld thl' crumbs .In: toa~ted.
H to 12 mlllutc~ lOllgt'r. ~t'TI'C with tltl' llIlw
\H'dgl·~.
1. I' at till' chICken dry wJlh I':lpi.'r [o\\'d~. tlwn
~·.l~on \\Jlh "-lIt and pcpp~·r. Ik.1! tilt' Oil III a
largl' 1)lItcll OWl! OIl.'r I!ll"dnnn-Iuj!h h... JI ullul
JUSt ~lIloJ..inl" Add tll~' elm·h·n. ~km-~Ide dOlln.
Jnd l'ooL Ul1111 gokkn. about 5 mlllutl.... Tr.m~ti.'r
th(' dncLen to a pl.lIe. IeJ\'IIlj! the (I! III !Ill' put.
2. Add I1ll' onlOll. Tl'd pl'rper tbkl·~ ..1IIt! y,
tloa-'poon l.lh 10 the f:1I III till' pOt .md pl.ll'l'
Ol'er ml'dlU1ll heat. Cook, ~Cr:lpl1lg up JU)'
hroll IIl'd I)I[~. until thl' Oll1on I, wftl·'ll'd. Jbout
5 ml1lu tes.
3. SIlT III thl' g.lrllC and cooL ullliJ fr.lj!ram.aoout
15 ~econds. Sur III til l' nc.' Jlld cooL 1111111 the
...d~...."i turn Ir.Ul~luCl·m. about J minUll"i. Sur III
till' broth .md 1\'111" ami hrlllj! 10 .1 'IImner.
4 . R etllrn tl .... dllcken to th ... pOI, Sk lll -~Idl' up.
Cow r. red u n' Ihl' 1ll'.11 10 low. Jlld e(mk Ullttl
the c1l1Ckl'l\ i, fully rook ... d through Jnd n:!!I'tl'r~
160 tk!! rn'~ o n an in~tam-rl'Jd ther11l<)tIIl·tl'T.
about 25 tIImutl'S.

5t.Jt:Ritcfrat 5 ip: CRUSHED FRITOS
Frlto s a re corny and crisp and make fo r a g reat
cauerole to p ping. To crush them Into coa rse cru mbs.
put them in ... zipper-loc k b ag and cru sh them with
eithe r a rollln9 p in o r the b o tto m o f a s kille t.
S. Tnllsfcr the c1uckeu 10 a <;t'rllII!! pblh·r. 1'.11
till' hroccoh dry. then Stu 11110 thl' ric .... ~ur til till'
cheddar ;md 1...1 melt lor I 1m mile. Si.'J<;()n Ihe nn'
IIU."\II1'1: Wllh ~l lt and p ... ppa 10 la>ll'. s..'T\'l' wuh
Il' m on \\l'dgl'~'

VARIATIONS
ONE-POT CHICKEN AND RI CE WITH PEAS
AND CARROTS
ONE-POT CHICKEN SlIh,tllll1l' I ( III-ounn') pack.I).;'" Ii-men pl'a~ ami
AND RICE carrol~.thaw"d and patted .IT}. for till' frozt·u
SER VES .. bron:oh.
PREP TI ME: 10 minute'S TOTAL TIME: 50 mInutes
ONE-POT SOUTHWESTERN CH ICKEN
\,111 (,m Jl/lJslmur 'III)' Jell"-$,'/; .• hrnltl.-d (lirrsr, wrl. AND RI C E
"S.r;""IIIJ. G,IIjd,l. t>r C,II,)'.,;" flU' ("(,Id,,~ SUb~tmltl' I (1II-0UIICl') parb!;l' (roll'n corn.
th.m·... d .lrnl paltl'd dry. ror til,' hm«oll. )t,r III
'"bone-In. skln·on split chicken breaU I (10 I (15.5-0Ilure) C.1ll bl.lCk bl·an~. ruN·d. ,1ll ..1 2
to 12 ounces eac h ) t.l blcspoon~ min ... cd rfl'~h ril.lIuro wnh ti l\' dl<'d~
Salt and peppe r d.lr III ~tl'P 5. Sl'r\'(' with ':I l~a.
2 tablespoons vegetabl e all
on ion, chopped me d ium
y. leupaon red pepper fla ke. !Je,..t J(UC!W. 5 ip: CRUNCHY RtCE
'" garliC cloves, min ced
To cook white rice SU(!;eI5Iully. you usually need
1}S cups long -gra in whil e rice
no t e ve n twice as muc h liqu id a$ rice. Afte r cook ing
3M cup s low-sodium chicke n broth
loU 01 batches of ch icken and . Ie e. howe ver. we
}oS cup dry wh ite wine
d l5l;0vered tha t rice needs add Itio nal liquid when
OO-ounce) pac kage frozen broccoli
the,e are other Ingred ients !;ooklng alongside It In
s!)ears, thawe d and ch o pped medium
the p ot . For the 1).1, cup s rice called lor In thl5 reCipe,
'" ounces eheddll r c heel e. Shre dde d 0 c up)
we found it took a who p ping '" cu ps o f liquid In
Le mon wedges (fo r se rving)
o rde r tor the rice to tu rn out comple te ly te nd e r.

Po u ltr y
 SIMPLE BAKED CHICKEN BAKED CHICKEN WITH LEMON AND
SEI'IVES 4 to 6 HERBS
PREP TIME : 5 monutes T O TAL TIME : 1 hour AllY "Ir-
slnlll,e:/1I11'Omi .forll, lim,. $Ilrh tiS mU IIIQ')"
("J.'''''. Of s'W, tim b/' slIhf/lWlrd fOT rill' Ih)'IIIr.
1k.,l!/sr d!ffm."", (UIJ ~(rlrhh'" t, .. ,k <II dijIITrm mlli. M I:"I; J tJbl~poon~ ~ftencd unsalted butter
Wi' «(o",,,,('tId "lit "f 'ltr.r.'l/ml1l1.1l "/)/I,ms: l iS,. olril' WIth 1 t~bl~poon rmlleed fn.... h thyme, I IC~­
""t' 011 of (lI,r/(('1I (.'HCit lIS ,,1I1,rc,I.iIS "r ,,/I til/.Il/IS) "I spoon graled Io:-mOI1 Z~I. Yo tea~pool1 SOIl!, and Yo
II(' I'n11<1rr.i I"~ r/'lu,U'( rllt.' ",m,ms drfftrrm (1m from teaspoon pepper. Rub du.' hUller nll:"l;ture \lndcr-
lilt .'1'1'11 dS j,II'" ,IS lirq' re,/th IllnT "I'I,ml"i,lIt Iflll- neadl Ihe skill of the c1ucken. Proceed 10 brush
JK',I/IIT(' ./,., t/,III!'IIl'$$. the skill with the melted butler and se;I~11 Wllh
SOIh ~nd pepper 10 t ..sle before cook.mg.
" pounds bone-In, skin-on chicken p ieces
(whole brents, spill bre eUs, whole I,SlS, BAKED CHICKEN WITH
thighs, end/ or drumsUcks), trimmed F IVE-SP I CE POWDER AND GI N GER
2 tablespoons un selte d bu ller, me lte d MI:"I; 3 rabk""§pootl~ softenl'd unsalted blllier w ilh
S,II lind pepper I tlblcspoon grJtt'd gmger. 1 (('aspooll fiw-~p,c,'
powder. X U:aspOOll ~alt. and Yo te<lspoon pepper.
1. AdJu~t .m OWl! r;lck tIJ thl' up)lcr- l1 l1ddk R ub tlw butter m ixture uuderne<lth Ihe ~kll1 of
pO~IlLOIl and he,ll IIIl' own to 450 dc~rCl·s. LlllC the chicken bt'fore cook mg:. Proceed to brush
.1 broiler-p.1I! bOllom With foil and I:IY ,he ~101- til" sk1l1 WI th Ihe me lted bUller and scamll With
(l'd broile r P;1Il 011 top. ~alt and pepper 10 laSte beron: cookillit.

2. l';u till" duck.:" dr)' \\lIh paper towels and
arrallflc. d:m-lrdc up. 011 the broIler-pail tOp.
B ru~h i1w dlH:kell wnh the mdted bmlt'r and
"'l~on With salt JIl,1 pepper 10 tast ..'.
3. Ro~ st unll1 the brnsl) regl~ter 1(,() degrees
or the leI;>. tll1gh~. or drumsucks re~pqer 175
degrn.... on ~n mstlm-rt'Jd thermometer, JO to
50 lIum.lu.... Tr:msii.-r IIw duckcll to ~ cumng
hOlm .lI1d let 1\...., for 5 mlllutl""§ before ~t:rvll1g.
V.... RI .... TION S
BAKED C HI C KEN WITH
HONEY AND MUSTARD
MI:"I; Yo Ctlp DIJUIl l1Iu~l.Ird, 2 ubk""§p<)OII~ hUIll'Y.
llid 1 1O:~~poon brown ~lIgJr tOj.;etlll"r. B ru~h o,'er
th" dllCh'lI ~everal 1I1Il'''' dllTlI1); the laSt 5 111111-
IItl"S of eookillg.
HONEY-BAKED CHICKEN WITH G IN GER
A ND SOY
Mix 3 Clbk,-spoolls softened unsalted bUller with
rablespoon 'iO)' !\:Iuce, 1 rablcspoon grated gmgcr. 1
minced g;t rhc dow. and Yo teaspoon pepl>cr. Rub
Ihe bUller undt'rnt:lth the skin of the chICken.
Proct"ed to bmsh the skin w ith the mdtt-d butter
and season wllh salt and pepper to t:lSle before
cookmg. DUTmg the l.lSt I () 111mute~ of cookmg,
bmsh the chICh'n with 2 Clblcspoons hOlley, thell
sprmkle with I tablespoon ~me sc:cds.

Roasting Times for Chicken Parts

.... PPROX IM ATE TE ... PEII .... TURIi OF
CUT OF CNI CKEN RO .... STI NG TIME rNlcKEST ,"O IiTION

WHOLE BREASTS (24 ounces each) ab o ut SO m i nut es 160 d egrees

SPLIT BREASTS (10 to 12 ounces each) ab o ut 30 minut es 160 d egrees
WHOLE LEGS (10 to 12 ounces each) abo ut 45 m inules 115 d eg rees
THIGHS (6 10 8 ounces each) abou t 4 5 m inules 175 d egrees
DRUMSTICKS (3 10 4 ounces each) abo ut 30 m inutes 175 d e grees

THE ....... ERIC .... ·S TEST KITCHE N FA ... ILY COOKBOOK

APRICOT-GINGER-GLA Z ED
CORNISH HENS
SERVES 6
PQEP TIME: 5 minutes
TOTAL TIME : 1 hour 20 minu tes
"1111' skill nM:rilt~ rht' irrllJ (.m ".. 1Ji''Y dt'lir,I/t', so bl'
(II,1 ul lI'hell ntbbill,~ lire bulter IImlt'''It'lIIh il. II is IIlso
<I g<",d Me" It> lit' Ilrl' legs together l(lOsc/y
skill rOl'rrillg rhl' jO;III broil" ,
6 Cornish henl (1 to 1 ~ pound s .ach)
6 U,blespoonl (y. lUck) unnlted butte r,
softe ned
2 cu p s low-sodium c h icken broth
5alt lind 1"1)1"'
cup a prico t preserves
3 ta blespoon. g ra l ed gl ng e ,
J4 teaspoon re d pe ppe , flake.
2 Icalilons, minced
tablespoon Iresh lime ju lo;e
1. Adj ust :m oven !lick 10 the Imddlc position ~nd
hea t the oven [0 450 dcgn:d. I) Isca rd the g izzard
packets (if any) 1I15Id e the hens and pat dry wilh
p~pc r towels insidl' and OU!. Tic tht, legs [(:lgcth.-r
loosely with butche r's {Wille, th.' n can-fully
spread ~ tabk"Spoon of the bun t'r lIlldcrnc;;nh
Ihe ~ km cove ring the b rt':lst o f t'ach hen. follow-
111g the pholos on page 3 17.
2. Spray :l flat wire rac k w1th IIl'Ae u blt' oLI spray
and sel inside J r im med b~ k ing sheet. Pour the
broth into the p~ n . lay the hen~ on the f.!c k.
Md l Ihe remaming 3 tabl("(poons butler and
b r ush over the hens. the n season w u h ~h ~nd
pe pper.
3. R oasl the hens. bmsi sLdt' li p. unnl golden
brown and the thicke-si poruo n of the breast
1lI,'at regislers 170 degrees on an im ta m- read
the rm o meter. 45 to 55 minllle"
4 . Meallwhile, process the apriCOI preserves.
ginge r. and red pepper flakes together III a food
processor unli l smooth. 3bom I Imn ute. When
ti Le 11l'1I~ are fu ll" cooked, hrudl ,Ibolll h,1lf tlw
Jilricot mi:-':Illrl' ::'ver them (you \\LIlIIJU' l''1trJ)
llul return to the own to St'I, .100111 2111111111'....
5. Ti p Ihe Iwns so Ih.1I th.' JilIn' from tll"ITC~\lII''''
TilliS LillO the pan. Tr,Hl~r"r thl' hens to J c;lrvlL1g
bo.1Td Jnd let fe<;1. unco vered, for [(1 n mlU l '·~.
10 Irelp Iht 6. Me;lIlwhik scrape up ally browned hlcs from
tht· bakmg shet't and POllT Ih,' JUICe 11110 a $3I1C...-
pan. Sknll any f3 1 u5mg a spoon, th ... n sur III th,"
re m;umng apricot mixture. Simmer \111111 ~hghtlr
thick ·il,·d . loom 5 LIImUll'S. SliT III tlw 'ulho115
and hm .. JUiCe-. t he-n season \\llh \.;111 lnd p,'pper
10 IOISle. Serve one- hen per p~'r;on , pUSlng the
s:mce s,·p:tr:nrly.
VARIATION
OR A N G E-CH I POTLE -G LA Z EO
CO RNI SH HEN S
S Ll ~!!I UI~' 1 CLI p or:U1 g~' marmab d,·. I c1upmh..
ch ilt' III adobo ~a\ln·. :lIId 1 u bl"~I)()() 1I \\J ltT
for tht' apn cot pn.'\.Crws. glng.'r. l n d n.·d peppn
flakt'S ~lId sub~tIIU1e 2 t"abl;.. ~p()ons mllin·.1 fresh
cilantro fo r the ~C;tlhons.
5e.Jt j{jtcfll!Jl flip: C UTE C H ICKS
Usually served f o r company or a sp ecial occulon .
thesa mtle ch ickens make a great presentati o n, th .. t
Is II you cook them righl . After try ing numarou s
rec ipe s, we found thai the m"Jor Iss ua with Corn is h
he ns Is getting Ihe sk in sufficiently browned before
the han s overcook; they cook t h rough Qu ickl y.
Crank ing the hellt up t o 450 d eg re.. he lped ,
as d id spread ing buller undernealh the sk in and
brushing some over the top o f the b ird s. W i t h suc h
a hig h oven temperature. the drippings can sm o ke .
Pour ing some chicken broth Into the botto m o f the
pan before t he hens go Into Ihe oven serves 10 avo id
thi s problem. Fo r our last Irick, w e e nhanced bo th
the look and flavor of the hens by bru shing them
with II sweet , gingery g la ze. We also used some o f
the glaze t o make a 5.'Iuc e with Ihe flavo rlul pan
dripping s.
Poultr y
 1. For dl/,' cln ch'lI : A(~uS I an OV\:11 ra ck 10 Ihl'
SKILLET-ROASTED
IOWl'Sl po.nioll, pbce a ') by I J·meh baking dl~h
TARRAGON CHICKEN on (hL' rac k, Jlld IIt.'J( thl' own to 45(1 degrees,
SE RVES 4
PIIEP TIME: 15 mlnut" TOTAL T'M E: 1 hour 2 . PJt thl' duckell dry with paper towels, then
season wllh SIlt and peppl'r. "{c;at IIl l' 0 11 III 3
If ),,11/ hili,. ,1/1 411'('111"'''1 shlll'l, )~>II (,III " '1111 tilt' 12·mch skllll' l O\'CT lugh heJt uunl JUSt ~ rlIokLll g.
h.,k",.1Z dis/r III"f pUIII,1' ,lit/1ft right m") lire (11'('11. I3r Add the chlCh'n,sklll·~ldl' ,IOWl1. 3nd cook unri]
"0'
{'''iful '!f ,/,.' ""mlll' ,d,m mlhw,,~l' ,111" sk'//n mill b'Oldl'r1 brown on both mil'S. 3bom 1() tl11l1U1l.....
• r/ Ihl' (/,;(/"'('11 asidf' "" <I ,,1,111' I" !'fst wild, 111,11.:111,11
//1( 1',11/ SIII/(( III sl ep -I, 1 -", 01/'('1 11,1/1 $, I/If( mlJlcl. 3 , Tr.tnsK·r the dllckell (0 till.' baking dl~h tr1
Iff' J"!~S 288-189. till" OWII. skm·side up, (Do not w<lsh the skillet.)
U.l h' umil till" chicken is cooked through and
CH ICKEN rc~ ls{e" 160 degrees on an lJL ~!allt ·rcJd thl'r.
4 bone-In, skin-on ,pil i c hicken brnsts mOllleter, 15 10 20 IlltnUtt"S. R emove from tht'
( 10 to 12 ounces eac h ) oven, cowr wut. (nt. and 1,,( I'l,'St while 1I1:lkmg
Salt ,lind pepper tlw satlCl'.
teaspoo n \I.~e l ilbl. a ll
4 . Fo r tIll" ~:HLce: Whi le the duckell rc"iCS, add
WHITE WINE SAU CE till" oil to tIl<" ~killet and Tl'\tLrn to Illcdtum- Iu..:h
2 teaspoons vegelable all heat umil ~hmmll·Ting. Add till" ~h,l lIot aLld Y.
Sal t Il'a"pooll "''lit and cook ullul ~o ftened. ~bout 2
sha ll ot, minced 11l1IlUtCS. Sur m (he brotlt and Wille, ~r.L pms up
Yo cup low-sodium chicken broth any browncd bus. and SImmer mml a'duced ;lIld
J.1, cup dry whit. w in. or ve rmouth slightly syrupy. abolll Ii IlIl1lutes.
l tables poons un sal te d butter, c ui Into
l piece, a nd chilled S. Stir many accumulatt'd chIcke n JUIce. TUTn
2 tea spoons m inced tresh tarragon thl' 11<"JI to low JlId whld:: III tht, buner, om'
Or 1 " IISPOD" dr ied pwee al ;a nnw. O IT thl' he;lt. , liT III the tJrr.t!{OIl
Pe ppe r and ~'3s.on wuh Sl it and peppt'r to [;I SI I·. SP<X)Il
the s;ltlce O\'l'r the chich ' ll b..-forc , erving.

Knowing When Your Skillet Is Hot Enough

Many cooks don 't get theIr sk lttets hot enough before cooking !lnd the result. unfortunately,ls iI I~k of C"-,5t
and flavor development. How do you know when your skittet i5. properly preheated? The Oil-the slT\Ol(lng
o il, 10 be exact-wililell you . Measured Into a cold skillet ilnd t>eilted for a few minutes, oil gives off wisps
of smoke tlult serve as iI vl s....,1cue tM! the skltte t 15 suffklently heilted and ready for cooking. We t ested
our theory wllh beef steaks, chicken (skinless and skin'on), and fish. In each case, the smoking oil was a
good indicator thilt the skillet was hot
enough to produce well·crusted, good,
tastIng. and good· looklng food without
burnIng. A properly heated PIIn also helps
10 reduce the chance llult food will sUck.
To further reduce t he chances of slicking,
Pill the food dry w llh Pil per lowels just
before adding il to Ihe sk lttet (unlen It's
floured), Don 'I like the splatter that a
1. Not gett'ng the s k,lIet toot 1, "yOU he" lhe 0011" the
enough ("M nol Pil1!lng the ~kmel un!!1JUSI ,rook,ng belor.
hot Piln usually produces? InveSl ln " $4 ChICkef'I dry) ..... ,11 cause the you add lroe chockl!l'\ you1t ..... ,nd
splatter K I"84Ifl from the supermarket. chock,," 10 st,ck aond keep ,I up with b\l8Utoh.oUV bfowned
from b .own,og eYPflly

TH E AMERICA ' S TEST KI T CHEN FAMILY COOK BOO K

BRINING 101
rill: proco:~~ ofbrull11(l: (or soJkmg: 111~'at 111 J. solution
of W;lIo:r, 0.11, and \()tI\ctmK"S ~ug:lr lx·fore- cooking) Salt: Table versus Kosher
can dr.JIIIlucally I1npnwo: tht, thvor an d (elldl'rn<'5~
Table ' lin was u sed lor all the bri ne s tn the
of ehlcken. Hlrkc),. :md pork. A~ It soaks. tho: meal
chart below, althoug h koshe r s"lt c an be
,llxorm {tu.' brmc •.md .ht:lI retainS 1\ dUr1l1y: cooktng:.
substituted . II Is Important to !'IOte, however,
The result? Tlw JUlOl'~1 ;md lx'st-tastlng poultry or
Ihat cup for cup , lable salt is Slronger than
pork you\'C c\'cr Ca l t'll. 11......1 of ;lIt bnlllng IS casy: all
kosher sail. If you u se koshe r salt In a brine,
you nCc(11S som .... r...·frib'Cr;ltor SplCI.'. J linte {lIlll" ;md
muiliply Ihe amount o f salt called for In the
J com:I1IlCr bl~ l'!lough 10 submerge the: meal fu lly
chari by l JiS limes.
11\ the brllle. Unll1 ng lm'l l'\St'llnaL but we highly
f<'commend II III snn»I..., roastl'(\ or grilled reCipe<;.

1)0 1101 brUIt! kosh", r poultry, froz<' n mj ... ctl!d turh'y~ (suc h as Uunerb31l), o r l'nham:t!d pork, Ul'fo rc they
nule it 10 ~ll p ... rlll;l rh,t s h eke~, theS<' product- arc trcall'd with Sol I! III one form or ll1othe r, \Ve han'
ll1~de Ihi~ IlIIQ,lke bl"forc; bTllllng allY of thL'Sl' ptuducts o nl)' lIuensifie~ IIw~c trl';UUlems, rcslIlllllg III
\,1fI\I~1I)' med lhle meal. If III doubt , check Libels, w hich always mdlClle If \,lIt hn~ hel'n ,ldded dUTlng
ptuCl'S~ l nl-:.

Brin in g Di rections: Dlswlvc the S;lit ~ n d SUb'dr m the \\',lIl' r III a com:Uller or bowl br",e ,'no u",h !O
hold the brm e Jnd Illeat, follow mg the Jmounts III !Ill' ch~ rt. Subnll'rf:e IIll' meal compJ.'ldy III Ihe brllw.
CO\'cr ,md n:fnger:u c, fol1owlIlg dw tin1<'S il1 till' chart (do 1101 o\'.:rhrllll' or cI~l' til<' lIIl'Jt Will t,ISll' too
~;llry), R C1110W the 1111.':11 fro111 tit ... brtllt!, rIllS(', and pal dry with IMp... r towd" TIll' IlIl'JI I~ now fl.:ad) 10
be cookt!d,

COLD WATER SALT SUGAR TI M E

CHICKEN

1 whol e chicken (l Yi to 4 pounds) 2 quart s JiS cup ~ cup ).1 to I hour

2 whole chickens (l JiS to 4 pounds I gallon I cup 1 c up JiS t o I hour

each )

4 pounds bone -I n chicken piece s 2 quart s

+ JiS cup ~cup JiS t o I hour
(whOle breast s, spli t breasts, whole
legs, thigh s, end/ or d.umstlcks)

4 bonele ss, skinless chicken breasa 2 quart s Y. cup Y. c up JiS to I hour

(6 \0 8 ounce s each)

f
TURKEY

I t urkey (12 to 17 pounds) 2 galions lcup 6 to 12 hours

I turkey (18 to 24 pounds) 19a1ions l JiS cups 6 to 12 hours

I bone-In tur1o;ey breast (6 10 8 pounds) I galion JiS cup 1106 hours

PORK

4 bone,ln rib loi n pork ChOps 1)1, quart$ 1 tables poon s 1 tables poon s 1 hour
(12 ounces each), 1JiS Inches thick

1 pork roast ( 3 to 6 pound s) 2 quarts Yo c up Y. cup 1 Yo to 2 hours

'lIeciIulllur"-Y mU$! <OiI!t to< an e"tended amount oIl'''''. lhe sugar In lhe b"",wltl cause o ..... brown'ng TherefOle. we
omit the sugar In IIIe b..N for lurkllY5

Poultry
 SIMPLE ROAST CHICKEN
SHIVES J 104
PREP TI .... £ : 5 mInu tes
TOTAL TII1E : 1 hour 4 5 mInutes (Includes 20 minutes
restIng time)
If )'Im 11111'1' 111111' ,11111 (,'" pi,,,, "II/-"d,
bnlJ"t~ Ilrl' riri(/.r(ll, ,IS ,I"s WIll fim/wr
.11<11.." m//I rfxrurr. If j'll!1 d,,,,',
/,,11'(' ,/
,iiI' r/1I(kr" ,'1/ "fi'" ,,"I: srI ill ,I,I' MIJI"t~ I~III . Or
/1St " IIrd t!f (/"'1'1'( 11 ,lI'hlM /11 MISI' III(' (/ti(L'1'1I '!tr 1111'
II()/I,m, ,111,1' P,III , OIi1rr flrros iUrir ,IS rlrl''''l', W.l.'l', /',
ms(m"r')' nlsjJ I/wl! II'dl
(3 ~. to ""pound) whole chick en, b. lned If
dulle d (see ""Sle ]15)
3 tablespoons un 'lI lted bu ll er, so ttened
tabl es pool'l mince d f,u " la rra"on ,
p ... ley, o r c h i .....
51111 lind p epp, r
cup Willet
1. Adjust all OWII me k to Ihe middll' pO~1I1011
~l1d hc~t the overt to 375 dl'!ln·c~. Followinll: the
photos 0 11 p.lgl' 317. trim ;rnd dry til{' chKk.:n.
2. Mill 2 t;lbk"S.pourl~ of Ill.: burrer. Iht.' tJrragon .
V. It.'lspoon salt. ,lIId V. It.'l'ipoon pt.'ppt.'r logt.'Ihcr.
Spread tht.' bllfft.'r lIndl'r IIIl" ~klll owr rill.' bTt.'a~l.
Season wllh addltlonll sail .ll1d pl·pper.
3. Spray l V-ral·k wuh \"l:~l·Iablt.' 011 ~rray and M'I
lIl<ildt.' a 1"0.1511111; pAn. Lay lht, dllch'n III rJck.
breut-\id.· up. Md l tilt.' R'll\allllllg I Ilbk'spool1
buu t.'T and brush ovc r Ill<' dnckcn. Pour tilt.' \\.... Il·r
mlO til(."" ro:lst1n~ p.llI. RoaSI Iht.' dlLf,:kell for 41J
1llIllUll'S.
4. Incfc3s.· Ih.· 0\"\.'1\ Il'mper:nure 10 450 dl· IIlt.'l·S.
rolal.· Ihl' position of till' l)al1 111 I he O\·CI1. and
COllllIIllC to roast thl' ..:hlCke ll until the d uc kc'l
portion of thl' bn'a~t register; 170 (k~Tl'e~ 011
an 1Il~ ' J11I -n';ld IIll·rmulIl.·lcr••11>0111 30 1llIllUll'S
10llger.
5 . Tip Ihe c h icke n '0 Ih:u Iht, JUI("r from Ihe canty
rum 11110 IIIl" roaSllIl~ P,II). Tr:lIlsfer Ihe dnch'n 10
J f Jr'o"Ulg bo.lI·d Jnd k l fl"<;l. uncO\'C red. fOf 20 IllLIl-
U1.", lx'lore car\,111!; (we till" phOloo; o n P,IAe 3 I 'J).
THE AMERICA ' S TEST KITCHEN FA M ILY COO KBOOK
Roasting Two Chickens
at Once
Everyone shoUld m .. ster the art of a perfectly
roasted ch Icken. Fo r II family ( w here just
11'( ' l'f!lIIrlllcuJ
one Isn 't enough), here 's how to roast two
( U/IoII1(1' rlu'
In the sa me Plln and make sur. t hey emerge
I :,,/(1:, pl/J{(
moist and fi;IIVOrful. The only difference
between roa$tlng one chic ken 1In.c1 two Is
the equipment . II the chickens are c rowded
together in II smllll rOIl$tlng p ..n, t he y lust
won 't rOll5t evenl y. When rOll5l1ng two
chickens. you need II la rge rontlng pan (or II
d'sposllble pan supported by II bilkIng sheet).
Also, the c hIckens need to be raised o ff the
bottom of the p.an by e ithe r a large flat rack
o r turkey ·slzed V-raCk.
Don·t have a ra.ck? Pla.c. the chock .... on II bMI of
2 coa<sel~ chopped onoons. Cllrrou. lind ceIe<y
,It.· nbs Tl>ese I"OIIsled \lilgeltoblfl can be lidded 10 In.
SiOuleed onoon ,n lhe QUICk Grllvy for ROiISI ChICken.
cage 317. for even mo<e ILevo<
5 eJt :Kilclral Sip: PER F ECT ROAST C H ICKE N
After ro .. stlng hundreds of ChiCkens In the test
kitchen, we hllve determined e)(lIctly what It tllkes to
make the perfect TOlIst chicken. First. use II rllck to
raIse the chIcken off the bottom of the rOllSting PIIn.
This "IIOwS the air to clrcul .. t. IIround tt,e chicken
so that the dark mellt lind light mellt will cook more
evenly. Second. use t wo temperatures for roastlng-
start the chicken lit 37S degrees to cook lind render
some of the fat , then Increase th. temperature to
450 degrees to c rIsp the skin. Third, rub lin herb
butler un.cIer the skin to k. .p the bra-.. st me.. t from
drying out. F'nlllly, IIdd II littl. wllter to the ~sllng
pan to prevent the dtll>Plngs from burning.
 QUICK GRAV Y FOR 1. \Vhlll' the n);l.~tcd rhlCk<'11 rcqs. meh 11ll' hUl-
ROAST CHICKEN l er III a I1It'dm l11 y.u(cp;m o\'e r lIlcdJll11l h e;!\.
Add the 0111011 ~ n d cook until wflent'd, abom 5
MAKE S "bout 2 CUPS
mmutl,'s. Stir III Ih ... flour Jnd cook unul brown,
STAIIT TO FINISH : 30 mInutes IZlD
S to 10 lIl mmes.
N rrt will, r.""
IS 1111 (jIS)' 11\1)' I(} 117''1' $,'1111' SIllier
T()(JS/ (/U(ktll, If m.lSllll,i! /U'O (/U(/(I"II5. simply Ii'll/hir 2. Ml·lllwh,I.... add I cup oi the broth 10 the
tlrls 1( (lpt ."If l/rl' (0""' "",mm' .1 $<111((', Be «111"- rolS lmg pan lnd scrape II I' dll)' dripping!. Pour
fill,d rm Ir<l$.'m".~ rim },mll','. /Vf<msr tilt drtppmgs 11110 l brge tllcasUTlUt,: ("up aud 'poon an~
I,m'l' (I It'lII/rllty f<l /H' s.,iry. fat otT the top. Add the TeIllJ.lIllllg broth :as
ncrded to nll·aSUTt.· .l cups.
2 !II,b'.SQOOns unSlllled butte.
Ionian, minced 3. Slowly wlllSk the tl\e.l\urcd broth mto the
2 lablespoon s all·purpose flour 'iallcel'an. Add the ba)' kan,.., and 511lUlIer umd
3 cups low -sodium chicken b roth thc navol'\ have blended, :Ibout 10 IIlUlUlI_'S.
2 bay lell"es R e1110\'C the bay Icav(~, ~l lr III the t.JrT:lb'Oll, ,md
teaspoon minced fresh larragon, seJ.'iOU wilh <"'111 and pCpPl'T to 1.I,tl'.
pa rsley, or ch ives
Salt lind pepper

H OW TO PREPARE A CHICKEN FOR ROASTING

I. Remove the g.!%.rd I»Ckel lind
lillY eltCeSS fill f,om ItIII cav'ly 01
ttlll ~n.ck"'. r~ any I»Ckll9.ng
attached 10 the cl'lt(k..,.
2. Pill tl><! cl>K:ken dry WIlt> pape-r I . l/$Ing VOUr ".-.gers, t"""ng ~lIre not
towels to tllllr the membrane arOUnd Itle
Pll<lmete. 01 the b"'lIst, 'eleaSlittle
s~,n on elther SIde 01 the br"""lbone to
form two CIOCk.t,

• . Ustng a 19Q()n or your l;noer5. S. Rub the oumde of the slun to • . Lay ll>e chICken .. an 001...:1 ""<Kk
genlly woo-k !IOhtnlld bulle.1IVIIf'IIy dl~tnbute lhe bulle< set _,Oe ..'O/ISltng pan 6Ild brust> It
UOI1<Iet tI.. skIn. Wllh melted buller

P OLlltty
 1. Adju~t an 0\'<.'11 rJck to the middle po"lUon
and hl',lt thl' own 10 375 dcgl'l't..... Followmg til\'
photos on pagl' 317, trllll and dt"\' the c h' l'ken,
Pbet, the lemon quarten and ga~l i c 1I1<ldl' Ihe
ca\'ity of lite dllch·n.

2 . M IX 2 t~bll'sl'ool1< of IJtl' bucIl'r, I tablespoou

o f tl1l' p:lrsky, V. Il':I~poon <:Ih. and V. IC,15poon
pe ppeT logelh"r. Spn:;Id till' bUfie r under Ihe Sk111
and over Ihl' bTC,ISt. S,'a"ol1 with '>.11t ,mel p'·ppcr.

3. Spray ,I V-r.lo;k wnh V('j.:,'ubl,' 01 1 ~pr.l)' and ~et

in'id~·
a roa<flllj.: p:m. by the chIcken 111 dIe rad..
br.':i<I-<ld" up. Mdl 1 lable'pooll of Ihe butler
.1Ild brush over til\.' chicken. Pour 1 cup of ,h.'
brolh ,nto til<' ro:lSI111~ pan. Roast Ihe cllIckell
lOT 4() 11I111111n.

4 . Inuel'>C Ihe OV\:II telllperatUTC to 4511 degrees,

rot,lfl' th,' p'O'il tion ofthl' p~n in tl1l' own.,md ... on-
UlUll' 10 m;t" th,' cl uckl'nu llI ,1 tl1l' Ih lch'Sl portion
of tht: brca~' rcglStel"l 170 degrel'S 011 an mst:mt-
Te'Jd IhcT11101J1l'tcr. aoom 30 r11111I11l':!l IOl1b'l.'f.
U only takes II f_ m,nutes to fl\IIke II lemony sauce fOt
th,S rOMI chocllen
5, TIp Ihe cllleh'n W Ihat lilt: juict: from ,hc
caVIl)' runs 11ItO Ihl' roJ.5l1ng pan. Transf.'r Ihe
chICh'1! 10 a c~ rvll1g bo;ml and lei rt,'SI. UIICO\'-
ered. for :W 1111l1l1ll'S.
ROAST LEMON CHICKEN
6 . MeanwhIle. Skll11 :111)' f.11 from til<' ma,ung
SERVES 3 to 4
p:ln u,ing a spoon. Slir ill til.' rl'maining I'/. c u p~
P,REP, TI ME: 5 minutes
chicko:n broth, «:1':11'1111; up lily browned bils.
TOTA,L TI ME: 2 hours (Includes 20 monutes
Pour Ihe jUlCl' nllO ,I o;.: Iuct:pan :ll1d 51111111er lIlIlIl
rest,ng time)
thICkened ami reduced 10 about Y:. cup, 5 to 10
(I 1'"" /',II'!' fiml' ,11/,1 (.Iff II/,m ,llu',,,I, ,,~. nY{)/lwu'wl 111111111.....
1"lIIi",~ 1/'" r/U,kl'lI, ,IS II,is will Ilm/'I'r I'II/JoIII(I' Ihr
J/,IIW dUll II'Xrrirt'. !f I"''' 1I•• ,,·r /"'1\' " I 'r,,,k, IUda' 7. Stir III ,III)' ;l\;cu11lubtc<! chicken jlllce. Turn tlu'
'''1' (/,,(ken <'II ,1,/1,1/ r,~k Stl in /"1' n~l;/llI.e I'ml, Or hl'al to 10\\ :md w illS).. In the remalll ing 2: ublt,-
/1,1' " IN,'! I~( (/"'1'1)("11 ,,,",ms f(1 r.lI$r ,11f (/,i<i:rll ,!ff spoons buner. 011,' pll'('e at a I1l11e. Off Ihe hl'at.
IIII' /""f"III '!( fill' "',I;/IItC P,III, ,,1uf/, "/S,' 1'(,-,\'11/$ il <I1r 111 the Tl:1I1:lllllllg I tabk'''pool1 par;k'Y ~nd till'
'/",1111 SIIrklll.C (SIT p",Cr .1' 6). OllifT Imil,! SII(I, It! S'I.~r, I.'mon JUICe. ~...'~'\O1l wnlt salt and pepper to laste.
11')'11/1'. ()( "'Stll!.I'), <lIs,. uwk wdl.
8 . C,lfW till' clnc ken.dlsc.m'!IIIS the 1e111011 <] ulr-
(l loS· to 4'pou nd ) wh ole c hicken, b , lned If I~'r; and j.:arlrc 111 till' c,w;ty. Spoon the o;.:llI(l' oVl'r
desired (see pa ge 315) till' cllKkCIl bdl)TC <ervill!;.
1 lemon, cut In t o q uarters
6 ga, lIc c loves, peeled and c,ushed
5 Ulblespoons unsalted butte' 5eJt :KikIten j ip: L OOK IN G F O R LEM O N
2 tablespoons fresh parsley, tanagon , 0 , This , edpe is 1111 llbout the lemon navo ,. We fC)1.lnd
chives t hai puulng lemon quarters Inside the ch icken cavity
SlI lt an d pe ppe, helped the II11VOr permellie the meal. To finish, we
2 )4 c u ps low·sodlum chicken b , oth then added more lemon by using f,e sh Juice to
2 t ablespoon s Iresh lemon Juice b righten the sauce and IIcc.enl uale the lIavo,.

THE A M ER I CA,' S TEST KITCHEN FAMllV COOKBOOK

 RO AST CHIC K EN AND 3. P,II tilt" chickcn dry wllh papcr to\\d~, ,h\'11
by on lOp 01 the VC);\",lbks. Ihu ~h till' d llCh'1I
V EGETA BLES
With the mclll'd bUller. Ihl'n \CJ'ion 1IIIh 'idll
SERVES <I
Jnd pcplX'r. ConCln u(' to bah' ulilit Ihl' dltch'lI
PREP TIME : 10 m,nute~ TOTAL T I M E: 1 hov. IS cooked through <lnd reglstcrs 170 dq:;n.'l'\ on
!f ),,)/1 Im'li'" $UllSlilllll' ('(!lIlt /10/11'-;11 c1l1r/.:1'1/ Ilu:~/J;; an inst<lm- rcad rhermOlllctt'r. 301035 minulI.'s
J" ,1,(" rillrJ.:f11 /'I'(',b/5.SimJlII' lily ,/Jell! "II /"JI 4 t"r 10ng\'r.
r~wl>l.·s. </$ )"'11 I/'Im/d lite ("i(/,I('II I",',ISI", .y;rr !lIC
illili,,/ I'!"'Sfrll.~ '!( thr 1't':\1/·",bl(1.

pound red pot~tO '1 (3 medium),

K rubbed and CUI Into I-Inch c:hunks Brining Large Birds
1 carrots,peeled end cut Into ,-Inch chunks
f,nn,' bulb, trimmed and cui Into The trickiest part 01 brining a turkey (or
6 wedg u Cne pag' 134) two whole chickens) Is linding a cont.'!lin er
1 lablespoons ext rill-v irgin olive all large e nough and space in your refr lgerMor
2 !"spoons m inced fruh thyme 10 hold II . Here In the t est kitchen, we have
Or 1 t.,spoon dried found Ihat.'!l self-con t.'!l lned cooler (the
5""1 lind peppe r kind you lake to thl be.'!lch) is perfect lor
4 bone-I n, skin-on split chicken b reasls brlning these large Items, When brlnlng in
(10 to 12 ounce, eac h) a coole r, It Is Important to Ihoroughly clean
2 tablespoons uns.lted butter, maned and s.nlllze Ihe con l.'!liner before and aller
use. Be sure to add a sufficient number of
1. A(UllS{ all oven rack !O till" Im el dl<· po~ltion and Ice packs or b.'!lSlS of Ice to m.'!llnlaln the
hCdl till' 0\'<: 11 to ~5(l dq:rcc~. l emperat ure below 40 degrees; If necessary.
refre Sh them halfway through Ihe designated
2. '10s~ (he pOUIO<.-S. carrots, fcnnd. OIl. thYIlIt", brlnlng l ime, Keep the cooler In .'!I cool place,
\4 lel~pooll ~lh, ,lilt! \4 tel~l)(}()n peppn together. like your garage o r basement.
Sprcld 11110 a \) b)' 13-lI1ch b~kll1g di'h. R O;I ~I
tor 15 1llinu'l·~.

CARV IN G A ROASTED CHICKEN

I. Cllt the chicken where the leg mOOtS 1. Pull the leg Qllarter away from the l . Carefllily CUI Ihroogh the 10lni 10
the breaSI carcass SeQafilta the jo,m by gently remoye lhoe leg Q""'I"
pres ..ng the leg OUt 10 thoe...:le and
pushIng liP on the Ioonl

.., Cut lhorougI\ ,1>01 IOOOt INtt connects s. Cut down along one ",de 01 the • . R . - the WIng lrom the breasl
the drumstick to the Ihogh. Repefll bfustbon<>. P<llhng lhe brust mellt by clln'ng thrOUgh the w'ng lo,nt Shce
on the second s,(Ie to remove the IIway Irom yoo as you CIII the bre.'!lst ,nlO attract,ve sltces
other leg

POllilry
 cup dry red wine
(1 4.5-ounce) ca n d h:ed tomatou, drained
c up low -sod ium chh:ken broth
(2· inc h) p iece Pllrmeu n ch.ese rind
(o ptio nal)
2 t easpoonl m Inced trlllh Illge
or 1 t easp oon dried

1. PJ.I Ihe chicken dry wlIh rap·er IOwds. Ih~n

season wlIh 5.1h ;lIld peppt· r. Heal 2 Il.'aspoons
of Ihe o il III J. brgl.' Dutch o\"en OVer medllulI-
high hea t unu] Jllst ~Illok m g. Add hllf of (he
chICken and cook unul golden brown on bolh
§ide•. alJQUI I 0 ml n utl·~. Transfer Ihe:- dlH:ken 10 a
pble (remove the browned skill If USIll~ chu;:ken
1I1Ighs). Pour offthc chicken fat. Rl.'turn the pOi
10 llledium-!ugh hell and rcpl'at with 2 limn'
tL'aspoons 011 and the TCm:lI nmg dllch·n.

Sage and POIlobello mushrooms g," Ih,s cIICcllll ore ,IS
1,I\d,t,onal woodsy r~VQ(
2. Pour ofT any chlckt'n f.lt left III Ihe pol. Add
Ih~' l"{'mail1l11!; 2 tcaspoons oil and he,ll OVi.'T
lllcdium hl.'at ulIlIl ~ hil11l11crll1g . Alid the O111on.
mushrooms, and V. leaspooll QII. Cook IInl1l du.'
mushrooms an' brown. ](IllllllUll'$.

3 . Stir III the ~rlic and thYlm' and cook unll!

fra);r.nll. about 15 ~l'co/1(I~. Sllr III Ihe l1our.
CHICKEN CACCIATORE WIllSk III dlt.' Wille. !-Crapmg up :In)' browned
SERVES <I 106
blts _ Stir m the IOnlJlOt.'S. brolh , J.ud PJrmcsan
PREP TIJoIE : 15 m,nutes
rmd (if usmg). Nl'Sllc Ihl' clnch'n. along wllh
TOTAL TIME: 1 hour 45 m,nUles (Includes I hour
any ;lCCUI1lUlatl,d JUice. Into the IlOl .
s,mmerlng t,~)
4 . Co\"Cr and Sl1l11ner unlll Ihe d uch'n 15 fully
'nrr Hmllrs"" (/Irrsr mill is 1'/"'''"''/' hili 11'1' 11I.i:"'y cooked and I('ndt·r. :.about )0 mll1U1~ for dll.'
I'('{.IIUlllfllti JI for flU' ",hllS/, s.II't!ry flar~>r il mitis I.' bri.',lSIS or I hour for Ihl' thighs and drumsticks.
f/'1' di$l1. \~lIf {all SaI'f' spt'lll mlr/~ Jo, lilis nril't (a11l1 (If 1I~111g. bod) lypt.'S of chicken, ~111l111er dlc
SOli/IS} 111 silr Jrrrur S/I )'/111 11111';' mlr "'I /tallll 11'1'('11 Ihighs J\1d dnulIslicks for 30 m11l1llC$ before :&dd-
IIrrdl'tI. A" r'lu,,1 ('11/1'111/1 <'( /ll1II{I''! fresh r,JSflfW'")' mg thl' bn·a~IS.)
(,11/ /or SIIlm;IUlrd fpr tlrr s,~cr. Srrt'i' Ihis hr.,rl)' diS/I
lnlhll"·'1<1· S. Tr.msfl'r the chIcken to a serv11lg pbH(,T lnd
lem wilh fOIl. DIscard till' chi.'l.'se rind and slir
4 p o unds b o ne-in , sk in-on chicke n pieces Ihe Sl~l' imo the ~l \lCI.'. Dring Ihl' s;.1I1l"e 10 l boil
(l pUt breas l l , 1hlghl, and/ or drumstick. ), and euok UIIII) ,hghtly tl11ckenl·d. ;aboul () nll n-
tr immed tlfl's.Se:lsoll wi th <,;111 and pCppl.'T to IJSle. Spoon
Sail end p epper Ihi.' ~.lIln· owr tltl' chich·!) before ~I.'rvi(lg.
2 t abl es poon s ve ge table oil
1 o nion, mi nced
6 o uncu portobello mu shroom ca p l , !it-ll :KilcflO!ll Sip : TIMING IS EVERYTMING
qu artered
Since white and dark chicken melll cook lit different
4 gllr l1c c love s, m Inced
rates, we suggest t hll t II you lire using bo t h In I hls
2 t easpoons m i nced f rel h t hy m e
recipe, add the dark mell l ll,.t, t hen nest le the white
o r 1 leaspoon drie d
m ellt into t he pol a" ,r 30 minutes of co-oklng t ime.
t llb lesp oon JOn-purpo se fl ou r

THE A M ERI CA' S TEST KITCMEN FA Mi l Y COO KS OO K

VARIATIO N S iCj t 01i.ilc/u:J1 me:VEAY CORNY
CHICKEN PROVENCAL
This one·pot meal Is bllSed on a classic Southern
OIllU till' porrobellos, I'UIll.'San rind, lnd sage,
recipe called Maque Choult. In which corn is the
Subsutute I cup dry wlm.' WUlt" (or tll(' red WlIlt.".
main Ingredient. The swee t , dellcale fla vor of
Add 2 t.·l~l)(K)m IOUlatO paste ;,md 1 ubk"'pooll
corn. however. c an be hard to bring out when it 's
11I1I1(:t."d (resh oreg;,mo (or I leaspooll dried) with
competing with strong lIellors like kielbasa and
tht." !;3Thc III SlL"P j, Sur I Yz 1(~3spoons gratt."d
uyenne. The solution Is usulllly to sc rllpe Ihe corn
Il'lIlon Zl'Sl, \Ii cup Kabillna olives, pllled and
pulp from fresh cobS. lik ing the conllen lence of
.hopped (·oarse. and 2 labk-spoons IIlIllCl"<l (n.-sh
',ozen corn, we found we n"ded to puree $Ome of
lursk1' 111[0 [he saun' when :.casorung ITl SI."P 5.
il In order to ,eally Inru se Its flavor Inlo the Slew.
CHICKEN PAPRIKASH
Olllilihe porlobdlos, IhY1l1e, PaTlllt's:.ln rmd. and
.. age. Add I red lnd I gree n bell peppe r.slt·mmed. 1. l3lend half o( th.· corn wuh thl waler n1 ~
o

scl·d.·d. and nll IntO Va-inc h pieces. with tilt" lood procesror umil s11100th, aboll1 30 ~e('ol\(fs,
Oillon in slep 2 ~nd cook unll) softened. ~boUI 7 and SCI 3Sldt'.
rnlllU1e~. Add Yo cup sweet papnka with Ihe ga rhc
III ~[ .'p 3. Su bstltu!C V. cu p dry white wille (or 2. 1';11 the chicken dry with p~per towel~, th. ll o

th.· re d willc and I n crea~l' Ihe broth !O I y" cups.
U.·(ore seasoning till' ~JIICl' wuh 1.111 and pepp<.'r
in ~h.·p 5, reserve V. Clip o( ~Jl1ce (rom the pot.
mix II with \Il cu p sour cream. then stir it back
IIlto the pot. Sllr 111 I tablespoon fn."'ih minced
P;lrski', tllt'n sc.·J~n wlIh Sol I! and pepp.'r !O USI.·,
sca~o n w it h 53!t and pepper. Il e~t 2 te.lspoollS o(
th.· oil III ~I large D utch ovel1 over l1Iediu m-hlgh
heal IImi! ju<;t ~1110kl!lg. Add half o( the chicke11
an d cook II llti! golden on both ~idl·'. nbol1l 10
minute~.Tr:U1s(er the chicke11 to a phle (rernow
the browned skin If USIng chich'll thighs). I'our
ofT till" dll(~ ken fat. ltetl.rt1 the pot 10 medltlm~
high h.'al and repcat \\lIh the renuillll1g 2 1. .1- 0

spoom 0.1 and tl1l' n'lIlallnng c\uckt."lI.

CAJUN CHICKEN AND
CORN STEW 3. Pour ofT any f.u left 111 till' 1>01. Add the kld-
bl~ lnd cook O\'cr med ium heal lIll111 II bcj!lIls
SERVES 4 to 6
PREP TIMI! : 15 m,nutes to brown. abolH 2 mlmIlC<;. !)ur III Ihe pcpp":rs.
TIME : 2 hou,s (,nc'uoo$ I hour "mmer'ng t,me) on ionsocayt'nnt.. and Y. n'lspoon saiL Cook unul
the vcgetJbk-s art' softened. about 7 11111lUll"S,
'IJ/I1 Iwmry dislt 's lIS/will' sm't'd III ooll'ls ri..1!11f from
Iltr ,,,,,,. A mS11( I,,~r lif "w,ld !trips WI' "p Iltl'
tnl.>I)'. 4 . Sur tn th.' !larhc and Ihynlt' and cook \lim) (ra-
rill' alsu srn'f' ,/,;s (I,W 1'/";,, sll',""l'd rirl'.
S,III(I'; )'tI" ~ram, aoom 15 \Cconds. SlIT III Ihe pureed corn,
PI<'IIIY r;rli,/'/Isrl! is " ""'Sl, <.er:tptng up any hrowl1l'd bib. Slir III th~' b~y
)loaws and TCnlatnlllg corn. N~ostle Ihe chicken.
pound frozen corn, thawed Wi th lny accu m ulated JUIce. 11110 the pot.
cup Wllte r
• pounds bone -I n, IIdn·on chicken pieces S. Cover nlld simme r IIm.1 the chlCh'n I~ filii)'
(split b,eIlSU. thighs, lind/or drumsticks). cooked ,Uld tender, 3boul )0 IlIHlUte~ (or Ih~
trimmed brca<;rs o r 1 hou r (or tlllo tln~hs and drull1~l\Ck~.
S,Ilt and p,pper (I( USlll].; both [ypes o( chicken. ,Ullmer tilt'
• I",spoonl lIeg, tllb le 011 th.glh Jm:1 dnll ll~uck\ (or J() mumll'~ before
pound kl elb"" ,"ul"ge, Illced add Ing Ih e b r.'3q~.) DI ~c;l.Td Ihe bay l e~\'e~. Sur III
Yo Inch th ic k the parsley. Season wnh ~ah and pepper w la<;1<:
:2 r,d bell peppers, s temmed, seeded, and be(ore Sl' rvmg,
cut Into ~ Inch pieces
:2 onions, mlnc, d
).oS teespoon cayenne pepper
• ,,,,rUc doves, minced
te..poon mince d I.u h thyme
or Yo "lISpoon dtled
:2 bllY I",vu
:2 tablespoons minced I,u h pllrtley or
cll,lnt,o

Poull,y
 SIMPLE CHICKEN FRICASSEE
WITH MUSHROOMS
SE RVES 4 to 6
PREP TI M E: 15 minutes
TorAl TIME: 2 hou r s ('ocludes 1 hour sImmenng I ,me)
Srrl~' Ilris (fl'd",)' SI/'u\'d rhirktl/ Inl/, Widl l' rirr. 0!~
"r (ms/)' hrr!ld.
IIIIIIII/rs,
4 pound s bo ne·ln, skin -o n c hic k en p ieces
(I p lft breast s, thigh s, a nd/or drum sllc ks),
trimm ed
Sel t and p ep pe r
4 te,npoons ve geta b l. oil
.. t abltspoo ns (JI, stic k) unull ed butter
10 ounces wh ile button mushroom s,
quartered
Ionian, mInc ed
1 g ll.,ie c loves, m inced
:2 le e l poo ns minced fresh thyme
0' Y, teas p o on dried
3 ta bl.spo o ns a U-purpose flo ur
y, c up dry wh it e w ine
2 JiS CUpS low-sodium ch lcke" bro th
2 bay leaves
c up heavy c re a m
U,b lupoon f re sh lemon j u l(1
2 Ul b ili poons m inced fresh p ilr sley
1. 1'.L1 the cJnckrrl dry w it h PJPc r toI\'d~. 111('11
~\'a\o11 \\Iuh ~~It 31ld pepper. I-k at 2 I" ~spoon~ of
tlw ollm ~ !.Irg" D llIch o\"en over llledllll n-hi!: h
hl'at unul JIISt ~moki n g. Add half o( Ihe Cl1lCl:<'lI
Jnd fook ulIIll golden Oil both ~I{k~, ,lbOlIl Itl
IIl1nUf<'~. Tu ns(er the chich'l) 10 1 pbll' (n:mow
tlu.' browned ~klll If u<mg dud:.en t hi ghs). POUT
otT til" cluckell tJt. R eturn II", pot to Ill,-d ttnn-
IUj!h 1ll'.11 aud n'peat \\Jl h the r"maiulll!! 2: 1,':1,-
\pt}()n' 011 ,lIId I he rl'n!lllllllg chICken .
2. Pour orr ~nr f;lt Idi III Ihe pol. Add t h e bUller
,IUd n'I UTll 10 medium 11t'~ 1 unn] me lt ed. Add tll<'
mu~hroo lll <. 0 1110 11 . :llId V. I ";l~poon '-lit. Cook
11I1ul Ih,· veg<'\'lble~ arlO brown. ;lboUI I () 111U11l1{·~.
3. ~lIr In Ihl' ga rhe lild t hyrll(' Jud c<}()k un u l
(r.agr.allt. abom 15 ....·com\s. Sur III Ihl' l1our. W lusk
III Ihe wlIlc . .\o(.·r.lpmg. up allY browned hilS. Sur III
Ih., brolh lild har klVI..... N,·q].' l Ilt.' dllfkclI. Ilith
lily ,lcnnllulall-d JIIIC<'. Into Ihe pol.
4 . Cow r Jnd "lIlllllcr ull111 Ih,' clllCkl'1I I' full\'
cooh'd 3r1(1 Ic ndcr..1 ~l\1I J() 11I111111"S (or Ih~'
brca'l, or I hour for th,' tfl lg.hs an d dru lI1 <llC ks,
(If II'III!! hoth f)',x's of d uc h ·n. $I IIlIlR'r I he
Ihl~h, ,lIId d rulll<lici.:s for .10 IlUnUle< bdcm: add -
Ill!; tlw h l\"ISh.)
TH E A M ERICA'S TE ST KITCH EN FA MI LY COOK800 K
S. TrJ nsf"r till' ehick~'11 10 J Sl'rdllg pbtter and
I,'m wuh fOI l. Sur till' en'am II1tO Ih,' <luce and
\11II11I,' r IInlil tlllckenl'd, 15 10 20 I1IlI1l11l....
6 , DI<nrd til" bay !caws and sti r III Ihe lellloll
JUlCl'. St'a~O Il IVlth s;lh and p t'pp er to I.I~I C. Spoon
t he <;..1\1(:1: OVer Ih" c hi c ken Jlld sp rm k k' lVuh
p~ N lcr befo rl' ~ervin g.
VARIATIO N
St MPLE CHICKEN FRtCASS EE WI TH PEAS
AN O CARROTS
SUbslllllll' 2: \lI\all C<l r rots, pceled and ChOPPl,<1
mcd uun, to r Ihe lI\ushrooll1"~, Sur III Y, cu p thawi:d
frozen p(:as wl(h lilt' lemon Juice III qep 5,
:lrut J{ilditJl :lip : FL AV ORING FRI C AS S EE
Chicken stewed In wine lind cream sounded p retty
slralghtfor wllrd, bu t IIndlng the right blllllnce of
wine and Crellm proved 10 be II challenge. One
cup of heavy Crellm seemed Uke a hefty amount
to us, but any le$$ and the sauce laCked body. A
hatf cup of wtne gave the dish a nice tang without
overwhelming the other Ingredients. We atso found
that Ihe liquid needed to be reduced after the
chicken w ...s t ... ken out, In order to thicken and
concenlrate Ihe n... vors.
No More Greasy Braises
There's nothtng worse than ... gre ... sy chkken
stew. In the test kttchen , we've found thllt
there are two t ricks to keeping out the 1111.
First, be sure to pour olf the e-.lra fat afler
browning the chicken. Second. remove the
skin on the chicken th ighs alter browning
(bu l before bratsing), Unlike chicken breasts ,
whose dellcllte meat needs the protection,
and dru msticks, whose skin Clln be ha rd
10 remove, the !lIl1 y skin covering Ihe
thigh is easy to pu ll o ll lllter brow n ing and
dramlltlClllly reduces the amount 0 1 fat thai
Is rendered into the stew.
 TOPPING YO U R POT PIE
CHI CK EN POT PIE
SERVES 6 to 8
PREP TIME : 10 m.nutes plus time to make pie dough
TOTAL TI ME: 1 hour 10 minutes

If rlSm.~ .r j/l( dough 101I1,ill,e. II{' SUfI' It. IIhlb· 1/ Jim

:11111 ,JlI,,,,· rhl' rlm~11:1r /.) (Mil while m,r.'IJIr.~ ,/II' .filling.
If m".bl{~ If brsmi! /"FlJlrII.li. mix /11111 silo/II(' rlr.. Irisnlw
qfirr """bu,\! ,I,.. fillll{1!, fill/I JlISl bif\!1l' b."'mrJ~ rlu' (,rs-
$ffllir. 'n'l-lil/m.e lilliS/ Ix' II", lI~rNr YOIl w I' if 0' ,!rl"
I"""')' ,-, b"ml/i ",/1 IK grwml)'. f",
/l1I1i/·ilhrlll 1"'/
I,ll'S. ",slr.III'!f f't'urill.~ l/ir filllll.e ml,' II flusl' ••,/r, I'''u,
il mid ilr,lIl'n)oJJ h.ul'is ,I, r," IIrkim mill I.,p r<l(II wilh I. AIle< roIhng lhe poe doI.>gh OUI IniO a n by IS-•...;h
'ectllngle, gentty .011 U IIround In. .oIhng Pin, then unroll
,/ m{(ir l"',riol/ 'If II'i' tlmr,e1r pr /II5W,IS. ,I ave< the bakIng dl5h

4 t abl.sp oons (14 st ic k) un sal te d butter

:s ca rroh, p •• le d a nd siked )4 Inch thick
2 ribs ce le ry, I li ced y.. Inc h th ic k
o nion, mince d
S. lt
2 ga, lI c clov.. , minced
2 teasp oons m ince d ',esh t hyme
o. ).1 t elllp oon dried
).1 cup III1 -purp ose f lour
Yo cup d ry I herry
] cu p s low-sod ium eh lcken broth
1 . T"m lhe dough. IIlIowlng ,t 10 owortldng Ih .. dIsh by
Yo eup h eavy cream
2 bay le.ves
Y; Inch. then laid Iha edr;Je olIn. dough Uf'ICHot ,10.1, $(I

I""" ,"'" ~ "lIush w.lh the ho olin. O,S/'l

Peppe r
1 poun d , bonelen, sklnlen chicken br....sts,
tri mm. d an d cut in t o I-Inch p ieces
I cup fronn pell'
2 tablespoons m inced f res h p arsley
recip e Do uble-Cru st Pie Dough ( pag e
559) or Cream Biscuit d o ug h (p ag e .81 )

1. AdJust an Own ra ck !O t he lowe r-Ilmld)l' IlQSi-

(lOll .1IId hc;u (he ovell to ... 25 d e~rn.... Mell Ihl'
bUller m a brAe D utrh ovel1 ovcr medium heal.
Add Iht· carrors. cdery. 0111011 ..mel V. Il'aspoon
l .... Us'ng you. 'inge'l. lIute lhe edge 01 lhe dough
~.dl .Uld fook unlll ~Oill·llC d . about 7 mi!lUlc~.
allrac.tlv..'y all "found th .. edge 01 lhe d,sh

2. Slir III the garlK ,md thyml' and cook II llIi)

:1e.,t J(ilcIr.VI fiip: P OT - PIE P A IH IC ULAR S

There are loU o f pot-pie recipes lhllt (!III for either
eups o f cooked ehleken, which we don't usuilily
have on hll"d, or stewing II whole chicken and
then mllklng the p ie, which tllkes wliV too long.
To st.ellmlln. the proeess, we cubed boneless
chicken b.ell sts. then stirred t hem Into lin ellSy-
to-mllke fIIlln;. A pie-pastry topping is classic, le. "u,..-,g b,seul1s, Cui Ihem Into ]·,...;h toIJnd$, then
but one 01 our favorite toppings 15 cream blseuih. pIKe them ev.nIy 0\Ief 11'08 hoi POt-DIIII,lhno Spacong
which ar. II snllp to make. reQuiring no particular them aboul Y. onch a~1
b iscuit -makln; skills .1 all.

P ou lt ry
fT:lgram, aboUl 15 Sl'cond~, SilT 111 thl' fl our, CHICKEN AND DUMPLINGS
Slowly w llL~k III th~' ~h~rry, ~rJ P l11g up ;lIIY
SE RVE S 6 to 8
hrowllt'd bn~, Stir 111 thl' broth, cr~:II I1, ~nd b:ly
PREP TI M E, 20 m'OOle$
ICJ\'('S, SII11111Cr 1111111 th.' 1111.'(lIin' IS 1Ill(:kl'lll'd,
TOTAL TIME , 2 hoors 20 mInutes (If'I(ludes I hour
JboUl I 0 IIlmU{(."~,
brollsm9 tJme)

3, s..'~son thl' U1ICC \\'1Ih SJ,1I ~lId IX'Ppi.'T to tastc,
SlIr the chicken 1l1to the UIIC,' ,lIId COI1 t1 ml,' to
"lIllller 1111111 rh~ ducKt'1l IS cook~d Ihrough.
Joout 10111111111«,
4 , ])ISCJrd !lit: b~y k:wt.>s ,1I1d sur 111 thl' !X'JS and
parslc)'. Pour Iht, nUXIIITC 11110 a I) by I)-mch
bakmg dis h.
5. If 1I~l11g Ihe Pi,' dough, roll II Out 11110 J J J
by IS-mch r,'ctall~Je, th"11 drape il ovcr the d ldl
and Imll, followl11g the photos on page 323. If
mil1g th,' bl~ell il dough. cu t !Ill' do ugh imo "ighl
3-inch-wide bi~C\lIls ,11l{llay o\','r the fi ll mg, fol-
0",,'1 IIS( IjJu:f<u ,Ir "tII!/iJl IIl1lk fe)f IIII! dISh. _~II$<\
1ll111a- Ihe I/lImJlI;'~1! I/m~1!11 ,,,,Iy U'/rfll )'jJlI'f(' I'I'Jdy
I,) 1(11' fill' J/nl' Idl ll IIII' dlllllflhl~l!$. -17,( (I/;(kru fill
n'1II/1'n'.1 ,/lIrit~1! bmlltllltl! pnJl'lIiN mldl/i,,"ai jI,II't1r III
IIII' dlllllf,/i,tI!1.
STEW
5 pounds bone·fn, ski n-on Chicken thighs
Salt a nd peppe r
" teaspoons vegetable 011
" t ablespoon s (\o1 ltlck) un salted butte r
,
4 carrots, peeled and .need y.; Inch th ick
ribs celery, s liced Yo Ineh thl ek
onio n, minced

y.•
lowm£ the photo Oil p:lge 32). tablespoonJi all·purpose Iiour
cU P dry sh erry
6. Bake unol !Ill' topplllg IS 1;0ldt'l1 brown .1IId 4~ eups low-sodium chicken broth
the filling i~ bubbly, about 20 ll111111tl'S. Le t cool Yo eup whole milk
for 5 10 ]I) 1l1l11111l'S hl'fon: St.'rving. teaspoon mlneed Iresh thyme

, Or \01 teas poon drie d

VARIATIO N
, ba y leaves
CHICKEN POT PIE WITH SPRI NG
VEGETABLES , cup Iroten peas
tablespoons minc ed Iresh p a rs ley
Onl1l the cdcry. Add I poulld th in asparagus
sulks. tr llll111Cd ~I1J cut 1I1to I-Inch piC".... to thl' OUMPLINGS
filling wuh th,' pea~ 111 SICP -t. 2 eups aU-pu rpose lIour
1 tablespoon baking POWdlr
TO Make Ahead teasp oon salt
The filling nn b,' pn'pan:d through Stt'p 3, cup whole milk
wT:lpped IIghdy 111 pb~lI( wrap, and ~torcd III till' 3 tablespoons re.ervld chicken lat (or
refflSC:r:JlOr for up to 3 da)'~ or frozen for lip 10 un sa lte d butler)
J 11I0mhs. Br111g Ill<' fillmg to J <11Il111,-r befort'
proc"t'dlllg wilh ~ t ... p -t. 1, FOT rh ... SIt'W: Pa t till' chlckel1 dry wnh pJI'<."T
{Uwds. 111('n season w ll h §:lit and p<'pp,' r. H c:al 2

ADDING THE DUMPLI NGS

I , Gathe. II golf'~II-Slzed portion
of tna dumphng batter onto .. OOUI>
SI>OOf\, tnan pUsh the dum%ng Into lhe
I . Cove< the stew WIth U~ dumplings, I. When runy COOIIed, the dum%ng<
leaVIng about Yo onch olrouncl e.ch WIN have doubled ,n "ze
dumQllng to allow room to ~~
Cover tIM> pot and cook tor itbout
IS mInutes.

THE AMERICA' S TEST KITCHEN FAMilY COOKBOOK

t.... a>poon_~ of thl' oil in ,I larg.' Dutch OWII OWT V .. " , .. TlON
Ilwdium- high he;11 unnl j usl smoking. Add hJJf CHICKEN AND DUMPLINGS WITH LEEKS
of Ih .... dm:h' ll ~nd cook umil goldell on bOlh AND TA.R RAGO N
sid<'~, about III mmut~~. T~lIs f~r till' l"hKk~n to Sull"tinnc 2 medium k'~ks. \\'h1l" and light
a plat... and r.'mon- the browIll'd skill. Pour otT gro:el1 pa rts only. CII I in half kngthw ise and thell
til(' r hkken £1t and rl'Strw. R('WrII Ih l' pOI to into I-illch pl... ce~, for the carrots and n·lcry.
Im'dillln-high heat .md ro:pCJ.1 wilh 11K' relll,lin- Subslin]{~ 3 labll''ipooll~ mil1l"l'd frc'ih tarr.lgon
mg 2 [<'aspooll~ oil and Ihe rel1\;lining chick.'n. fo r t h.. parsky.
POUT ofl" and I"l!~erw any ehk kl'1l £1t.
To Make Ahead
2 . Add tht b utter to Ihe Dutch own alld melt The SI~W can bl' m:td ... through SIl'P 3 and
owr medium- high heat. Add the rarrof';. cdcry, cooled. then wr.lpp('d tightly in pla'iti, wr:tp and
oniol!, and V. te aspoon $.llt and (oo k until w fl- 'ilor.'d in tlK' rl'frigl'r.lIOr for lip to 3 days. Unng
('Iwd, about 7 lll Ulllles. Slir in t hl' flour. \Vhl~k to a simm er, cov~rl'd. owr m ... dium heal bl'forl'
III Ihe sherry, ~crapi ng up any browned blls. Slir proceeding wilh thl' dumplillb,'"S in stl'P ~ .
In Ih ... broth, nulk. thym .... and bay k aves. Nl'Stle
Lh ... chlch·u, wilh ;my JccumubtedJULce, II ItO Ih ...
pOl. Cowr lnd simmer ulltil the d u rh'n is fully
.... ooked and lemkr, about I hou r. SAUTEED TURKEY CUTLETS
WITH DRIED CHERRY SAUCE
3 . Tr,m sf.'r Ill{' dllt'h'n to a <"Ulung bO,lrd. SERVES 4
D Iscard til<' bay leJvc\. Allow Ihc saucc fO sl'ulc ST.. RT TO FI NISH: .30 minutes IZliJ
for ;\ few minutes. th,...11 ,kim th ... fat from till'
~1Irf.lCe using J wi d ~ SpOOl1. Shred the ("hlt'kel1, Om' Ollie/ per I'CN,'" lIli/h·s " sklllll'}, $!'rl'iu.~, .."
discardi l1 g the bOl1 ...s, then fl'tUrIl il 10 111e ~t ~w. U~' (<III 1'" <I
l<>Ior/ '!( 6 rulh'lS /.1 $!'m' .., p!'''/Iif. /7" ,
,uiditi()u.1i P,U) s.um's, Sf(" P".\!C$ Z8!:J-289.
4 . For Ihl' dumplings: Slir thl' ilouT. bakin); pow-
.I.-r.arid ~;l lt together. M icTO\\"J\'e the milk arid CUTLETS
tat 111 a lIIi(:"TO\\"JW-S,l ft' bowl on high 1111111 ju~t Y.i c up ali-pu rpose flou r
warm (do nOI ovcrh~at), abollt 1 mim ltc, Stir the l Y.i p oun ds tur key f; utlel s (6 cu ti et s)
w;lTIlled milk mixture i11l0 the 110ur mixturo: with Sai l and pepp er
a wooden ~poon until il1corpor':l ted ,md ~mooth. 2 tablespoons veget able all

5 . Ih'wrn the Sll'W 10 a sinmll"r. sli r ill th .... pl'as SAUCE

and parsley, and ~casoll with 'i.1h and pepper. 2 t ab lespoons vege t ab le 011
l'ollow11l~ the pholos on page 32~, dmp golf-ball- 3 shallo t s, m ince d
,ized d UlIlplmgs illlo the ~Iew about '!. inch ap:11"I Sal t
(you ~hould haw about 18 dumplings). Itedut'l' Y, c up ru by p ort
ill<'" hca l to I..,w. cove r. and coo k lIunl fhl' durnp- y" c up ora ng e Juice
Illig'S havl' doubled in sizl'. 15 10 I H rnmUll'S. Y.i cup dried cherries o r cran b erries
teas poo n minced f res h t hyme or rosemary
2 tablespoons unsalte d bu tt er, cut Int o
2 pieces
geJt J(itdllm gir : LI G HT AS A F E ATHER Peppe r

During Our testing, we made lots of dumplings thaI

1. For the nllkts: A djll~1 an own r:td, 10 tIll'
were eitner too light and lell apart upon cooking
Imddle position and hl',lt illl' 0\"<'11 to 2(~)
or too heavy-like lead sinkers, The secret to light.
deg:ree~. Spread th ... flour 111 :1 shallow dIsh.
tender dumpl ings that hold their $ ha~ as they cook
is to make them with warm milk and melted fat. We
2, 1';11 the cutlets dry with p,lper IOwd~. ilK"u
also found that skimming the lat from the broth
season w it h S-llt and pl'pp er. l)n'dg;e th rough tlll'
helped prevent the dumplings from absorbing it
/lom to <"oal and ~hah' otT all)' exn'~.
and becoming leaden. Lastly, making the dumpling
dough just when you 're ready to cook them Is very
3. Heat I fahk'Spoon of tJw 011 III J 12-mch
important. Otherwise the dumplings will lose t heir
skillel ove r l1l ... dill111-hlg.h heal IImi] jmt <;l1lok-
leavening power and turn ou t very dense.
ing. Add h;!lf of the C\ukts and cook mllil 1i~ht

Poul t ,y

Flouring the turkey cutlets helps ~HfI t"-in from dtytng
out whol. cookong
.,:old"l1 brown on both \ide~, aboll! .. I1II11U tl"S
10iaL T rJ Il,f.'rto a pla tt" Jild keep w,mll 111 the
ovell. ltepl'dt \\lt h t he rc l1l~1 1l1l11g o tl and (\1I1o: 1~.
Do 11{)\ W I]'l' O UI lhc skillct.
4. "o r till' ,aUl',': H l';l! die 011111 the , kl lle! over
mClhu llI- hll-:h hcal u ntil lhllll tlll'rm)l;. Add l hc
~llJl101~ .md V. Il'aspoon S;l lt JJl{\ (oo k uu n l
Wfll'Ill'd, ,Ibout 2: minutl'S. Sur 11\ Ihe POrt.
or,mg" JIIIC." chefnC';. ;lIld Ih)I11C, «"r.lPLllg lip
allY brow IK-rl bIt!.. and \Imml'r IIIml redu ced and
\h~htlr ') rupy. about .. IIlmUl,'S.
S. ~t!r 111 allY lCculUubll'd turkey J"ICl'. Turn the
1Ie,I! 10 low and w lll5k in !II., bu tl cr. 01ll' plen' .11
,I l ll ll.". Itl' mow lhl' pan from lhe h e.1I and "'.mm
wllh "lIt .tnd peppi'T 10 taste, SpOOIi the ,a il e<'
owr till' IUrh'y bclore <erving.
:jut JliJ.dIOf :lip: FLASH IN T H E PA N
Turk.y CUIlelS have a reputat ion fo r b eing bland,
l ough, and dry, w ith few vi rtues to bring 10 the
tab l• • We discovered a few IrickS 10 kee p I hem
molSI and l ast y. Use f lo ur 10 kee p the cutlets fro m
t urn ing toug h o n th e e~ t erl or, and use a hot pan 50
that th e c utlet s will cook Qui c kly. II takes o nly two
m lnul es on eac h si de. The cutl et s will co o k the rest
of the way through while t hey rest In a warm ove n.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
EASY ROAST TURKEY
BREAST
SEAVES 6 to 8
PREP TI ME; 5 mlnUU!$
TOTA L TIME : 1 hour 45 mInu tes plus
IS mlllutes restIng t ime
!( rOll I,,/I'l' Irml' /l lid (,III pl{/u a/Wild, rr~' rrro",,,,md
brill ill.~rIJ t' w rJ..'l')' b""/$/, tiS Ihis 11111 fi m hl'r l'll/',mr('
Ilu")l,u~" 11111111".\1"'1'. [(till' """"SI/r,IS III"'P'" f1'imrr,
jllsi i.~rHlrt II (lilt'), 11"11 I,.., ,,1/(') I1I11/JIII"U' rht' ,irueJ
"",1 ft''''IKmlllrrJ ill till' Tf'(IIH'. (0... 'W, " 'II!t1l"1' fhl'
,rmrr b~:fl1rr {I,<"''''JO
(6- to "pound) bone-In tu rkey b re~st.
b rlned If desired (See page 315)
4 t ablespoon s (iii litic:k) unsalted butt.r,
soHel'led
satt and p epp.r
iii c up wat.,
1. Adjust an ow n rac k to the m iddle I)()"\/tion
and heat thl' oven to " 25 dl'S I"l'l'"S. 1>;1\ Ihe IU rkc)
dry \\ Ith papl'r towels, then spread 3 tablespoons
of tht' bu tler Ul1dCTll('ath Ih.' skm CO\'\' rmg t ht·
breast meat. follo\\ Ill ].; Ihe pholO<; on plS" 327.
2, Spray a V- rack wl1h wg.· t;rblt, 011 spr:ry and SC"t
11 m~ l d l' l roaSlllrg pan. Lay th~' m rkc)' bTl'asl IU
Ihl' rac k, follow m g til.' p ho l o On page 327. M .'1t
t he rt: m ,lI l1 i ll g 1 t~lbk~poo n bu tter :lnd b rush II
over the brea~t . S.';a _o n wn h s.a h alld peppl· r. Pou r
Ih l • IV.II.· r IntO Ihe roaSllng pan. Roa~t tl1l' lurkey
for JIl m inut("'.
3. Lowl'r till' hcal to 325 d,'~TC"<.'~. ConulIue
to !lX',1 the t\lf~CY un lll It rcglSlers 1"010 I(d
elC!;T<.'l' S 0 11 all II1s(ant-rcad th,'rmo nl t.'tcr. abom
I hour longcf, l r.lI1sfcr the tilTh·}' to a carnng
board ;lI1d 1<'1 rest for 15 I1ll11t11l'S bl'fort, ca rv111!t.
VAlUATION
EASY ROAST TURKEY BREAST
WITH GRAVY
S t·JII.'f 1 01110n, 1 peckel carrot. and 1 fib cdery.
.'aclt CUI imo I- m ch chu nks. into lb.' roaS11l1~
pan Lllldl'rn,',uh th~ breast befofC fOa'tillg (Jdd
IIll' wall'r only If Ihe \'l'b'Cobl,", begin to burn),
\Vluk th~ turkey n'm LI1 SICP 3, follow the
im lfucuons for mabng .. CU~ o f ~sY TurkC)
Gravy (p .l ge 329).
PREPAR ING A T URKEY BREAST FOR ROAST ING RO AS T TUR K EY
SERVES 10 to 24
PRE P TIM E; 10 mmutes
TOT.... l TI ME: 2~ 10 4 houu plus 30 mInutes
reslmg tIme

[()'I'II Ihlt"/' W"O' <11111 (0./11 ,,/,1/1 11/"',1</. 11'1" ITt'<'lllmrml

ImIiJ/l,ll '/11' IUIi-q·. 0.1$ llIi.< 1/,(1 .(rmlll'f ,'"I"mer 1/11'
11,m" mill /f.\lUIl'. 'Ii' 0',1>1/(1' rl'i'll (,,,,i-U1.~. II~' rI>MI f/'O'
'bIrd Iw,u/-.<idl' rI""~1 ,{.lr "'f/rm 1"'" 4
Illf (,,,,bll~
lim,-, ,11m /111' II bfl',w,sidl' III' I.'.fillisll. I( )~"I /I\II1f
III skW 11m Slr/'. siml'/), MI,<I 111(' III,I"!')· /tf('o.ISl-slllr III'
I, USIng )'OUf /Inget'l. IlIklng C4fe not to leaf the mem/)fane (llr 1/'1' fIJllrt" mllr m,rI I"j)/f'{/ fl'f /",·o./SI IntI! .1 SIII,I/l
IIfOUnd the IMflmet.. of tM breast. f"tease the skin on
,{(coil !f It IIi'.~JIIs M IJI'frl"'lInl, I( /lSI/'.C a 1Iisll<'l-
'/11('«('
elthe, SId" 01 the b,ealotbone 10 lorm two POCkeu
"blf' r,',mIJ I.C /1,/1/. sU/'I','rt i, 1II111crtlC,Ifl! 11,,11 " smr.!)'
rilllmc'/ "'Ikm.~ sl,,'rI. J)cp('/H/IJ'.~ ,'II ,II,' "::'1' I!( lit..
mrkf)', 10".11 flI<tJ'l/l~ I,mI' 1I"II'ltr)'jr,,," 2", 3M J"'lIfj
($ •••• rill' 1M,' "" I"'.~I· J2S.r.,r IIe'dils).

(12· to 22' pound) lutkey, fully thawed If

Irou", brlne d II d esired (see plige 315)
2 on ions. ch o pped co a ..e
2 carrots, p ee le d and c ho ppe d coa rse
2 rlbl ce le ty, choppe d coa ..e
2 tabl espoo ns mInced fresh th yme
o r 2 teaspoons dried
" ta bles poons (y, stic k) u" nl te d bUller,
melte d
Sail lind pe p pet
c up low-sodIum c hicken b ro th

1. A(~u~t .:III own r.l.cJ,. to till' lQ\wst JlO"IIIOIl .111<.1

Iwat till' On.·ll 10 425 d~,,£TCl"', FoliowlII).: Ih~ pho-
ros 011 PJ~" J2'J.I'l·l1low tit.· n«k and glhlet) and
par the II1rlcy dry with pap'l'r tQ\\\"I~. TrUll thl'
l.nlpll·(l'. 11(' thl' kl>S tOl,''':lher. and tuck till" W1I1bl')
under the bini. Chop the IR"("J... ;1I1d glbt..·l~ 11110
1-111("h pll·n....
J . USIng YOU' hllnd. ,ub the sk,,, of the lurkey on both
SIOft 01 th. b,us, to ..... nly dlSt"bute the bolter.
2 . Spread lh.· Oll1om. ('.lrroIS. ("ell·r),. I!tYUll". m·("J...
pICCC' .. md f:lb le l' (if U~I11).:) III a large roa'\ull).:
p:llI, Lin~ :1 V-r;u:k wllh loil .111.1 poh' 'l."vcr.11
holc~ in t hl' lod. ~l·t thl' rod: 111\1d.' tl1l' roa'flllj.!
pan and ~pr;ty Ihc fOIl with Wf:l,t.lblc Oil "pro}.

3. Following till" photo~

011 pJg,' 32'), bru~h til,·
bre,l~t '\Ide of Ihe curh;" \lllh half of till" bUlln.
th,'11 <>ca'oll wllh \;lit and pepper. Lay till' Itlrh'}, III
11t~ rock bn:asl-",dc £10\111. Brush til\" bM.'k of th,·
lurh')" \\ ilh th~ TClI1alllll1g bUlle r. Ihl'lI ~.1"01l wnh
sail :lI1d JX"pp~ f. R oasl the IItTh·y for 1 hour .
• , PIKe tM tu,key bftNSlln ... 0011<1 V'noek wIth the
laDl!,f(I enc:Illttlng /lush Wllh lhe 'iKk Brush Wllh melted
4 . R emove the turh')" Imm Ih,· OI"CII. Lowl:r th,·
butt ..
Q\'~II It·mpt"r.lIUI'I: 10 ]25 degl'l"'·". Tiro Ih~ J\lU:.'
from th.· ('.I.I·II Y of the turJ...ey II1tO tilt' pan. Flip
Ihe turh'Y hn:.I.5t-"idl· lip U511lf: ('1.-.:111 potholdeT'o
or kncilt'll tOwels,

P oullty
 Tasting : Let's Talk Turk ey
S, ContllHll' to m,l,! !Ill.' tlll'h')" IllIllI thc thl);h II u'\cd to Ill' Ihm whl' n rou \1~11HCd to CQok
rq:[\!l'r; 175 dl'f,:r~'C' on ~n m"!:lltl-rl'Jd tlll'r- ,I turkey ),011 onl)' Iud om' choic.': fru1.l'lI , Bm
IIlUlIIl"cr (i);1I0rl' allY pop-up tmlcr), I to 2\1,: nOlI thcn: In' frt... h kO'ihcr Jnd l1:lrurJ I bml .. to
holl!'o; lon~l'r,Add tlw brUlh l<; I!l'l'{k'd to pn:H'm <'hoosc ,mnt.
\VI: wonder(d If thcrt, 11,1, J dlf-
th l ' drtpptll!,"\ fmtH burmttg. fl'ren,·c. Aftcr Ia'lill!! J numl>\.'r of turh1", both
fn',h ,md fro1.~'11 and hUlh lU-lIatllr':ll ,lilt! ko<ihcr,
6, Tip Ihl' turk,'}, so that til<.' JUICl' from thl' II',' fOllnd tltal 11!0~1 t:l'tl'~ !th'd Ih<" n.ll"or of til<'
~,I\'l()' ruH ~ ttUO til<.' ro,"tm~ p,m , Tmn'li.'r thl' fn..-slt all-l1JlIlr.ll lurkc>, II h.,[\ Ih(')' \\'C1"(.' hmwd,
wrh')' to J ( anlll~ bo,ml ,md leI rl'<;I, II I)(OV- bllt fdt that they IWI\' dry Ilhm Ihl"1 \\'(·,\:n'l
l'n'd, for 30 llllllllh.'\, bdon: (~r\'lII~, br11ll·d. \VIIl'I1 not bnnmg, our la~tl'~ I'n:lcrn:d
tll(' "<l'lf-b~St1tlg" BlIlIl'rb311 Turke.y, ~mn' till'
7, Ml"ltI\\ Ittk, uw thc TOJ<;tl'd W~l'lJ.bk' ,Itld turh'y\ ,In: lllJC(tl'd wuh '\OlutlOlI (Iwllcc
,I Solit
drtpPll1g' ttl till' p,m to m,lh' gr;II')~ if d""ln:d till' \l' lr:' b,m;n~ <"I,m ll), we fo und !1H'm to bc \'<"1')
(.... l' P,I£C 329), JUIcy ,111.1 l1.wortil l, So IW n'cotlllllcl1d tlMI ),011
dlOO'il' ~ fn'dl Itlrh1' frolll a n'giollJI produn'r
:lIld bl'l11<' It yoursdf("l'l' I',lge 315). If you don't
Roasting Times for Turkey IU\"l" th(' tl1lU.' o r don't \IJlIl to tJk(' the cxtra "<'p
ofbrt11l 1lg, bll)' J froz{'n lllllll"rball !IIrh'y.
The time s below are guidollne s, but you
should gauge whether your turkey Is done by
checking when the thigh reac hes 17S degrees,
U's true-a 22-pound b ird only take s l l1
hours at the most,

"'W NUMB ER A PPROXIM ATE

TURKEY 0' ROAstI N G
WEIGHT SER Y IN GS TIME

12 to 14 pounds 10 t o 12 2 to 2 }S ho urs

IS to 17 pound s 14 to 16 2 }S to 1 hours

18 t o 22 pounds 20 to 22 1 to 3 }S ho urs

Testing : Which V-Rack Should You Buy?

A V-rKk I, ,111 1I1lpOrUm )lll'n' of CQlllpll1l'l11 F LIPP ING THE TURKEY

for ro~\!lllg, r hc r:tck hold , [lIC,lt' ,md pOllltry
III 1'()';l\101l dUl'mg m,[<;Ullg ,111(1 kn'p' tIlrh'y
,md rurk~ brl'a,I' from rolllllg 10 om' 'Idl' or
thl' olh,'I', front thl' pan,
II ;11'0 r.l1S<.'S 11ll' I1h,' ,l1
~110\\,111g Jlr to
Cl rcub!c, wfllch promotl'" cve n
(oolong ,LIld hrowml1g. Of Ihl' rack, tClt.'d,ollr
':II'Orl!l' w:..' til<' Williams-Sono llla Large
Teflon Roastin g Rack (S:!2). It, ~turd)' har~
h.'ld ~ 1a~e bml l',mly. ,lIld J Jlon<;\Jcl COJUI1~
l1udl' d"J.lI -up ~ br...·zc.

When coollO"",;J turkel', we or.ler to $t;Jrt Ihe b"d btent·

sldf! down /Ill 425 degrefl TNI roelps 10 J)\'"omot. brown,
ong and allowS tr.e d¥i< tnNI 10 cool< laste. Atler troe
IUr~ev "'" rOMled 10< t , - " b<./IIst,soOe down. r\!"tT>OYil
Ihe lu,key Itom Ike oven Turn the heal down 10 125
degrees "P lheluote Irom the cayny 01 t"e tUf~ey onlO
the pan W,lh /II clean Imehen towel or POlholde' on each
hand. ,,,mil' grasp the lu,key" each end and fhp 01 0Vi!"I".
oIacon9 ot b<e;ost'SoM"O Of> the rKk

THE AMERICA'S TEST Kt TC HEN FA MI LY COOKBOOK

HOW TO PREPARE A TURKE Y FOR ROASTING
A hozen 20·pound btfd c"n l,,~e lou, days 10 Ihaw In Ihe rol"geralo'. Plan on one day Der ',ve pounds 01 IUrl<ey, and always
Ihaw ,n the ,el.. ge,ato<

1. Aller 'emov,ng the out"r w'aOIl,ng
',om Ihe tu,key. ,emove lhe neCl< and
g,blet package I.om the 1U.~ey caV,ty
Be sur" 10 check both cavill". 01 the
lurkey
2.Pat th" tur~"y tho,oughly dry wllh
palle, towels
l . Secure lhi! legs by tuck,ng Ihe
ankles 01 the b"d IntO the band 01 sk,n
at the t,,01 .. nd. II Ihe band IS m,ss,ng.
lJe the I"9S together at the "nkle. w,th
kllcnen tWI"e

~. The b"d w"llook neate, " you tuc~ 5. B,ush the breast and '''gS w,th 6. Place Ihe lu,key b.easl-s,de down
Ihe w'ng I,PS under lhe b"d G'asp eoch mell£'d bulle, In the V"ack and brush w,th melted
w'ng I'll and IWlst ,I towa,d lhe tmd but!'"
Tuck II und". tm. bottom 01 the bord

Testing: A Good Roas t ing Pan Is Essential EASY TUR K EY G RAVY

""""'E5 aboUI 6 cups
\Vl' Ihml.. .1 II U.llity tu~"ing pan i, .1 I..'> \,t~(~ of SERVES 12 to 15 people
kndl<"tl ~qLt1ptl1<"llt. ~'pCCI.I Uy II lt~1I ro.l'lltltP h I!!
PREP TI,..,E , 10 minUles TOT"L TI,..,E , SO mmutes
bml. TIl<' p.lt1 IllU,t be ,turd)" ~lto(lt:th to ,uppor!
ti,., \\~i);lt! of ,I hr~~ bird ;md IllU't haw handk, AU1'.f./f sJ,.'iumlrdf""'! I/!(' I'm! driJll'i!!.~, (,Ill 1>1' .<"h-
Ih.u ,m: l-.l<tly ~nc<'lhl.- .lIld ,I bottOIll th.lt I' "lilw,'dJ', Iii .. bllllrr.
Ill',IVY <':l1oo);h to p rcVl'llt bIlTtllll~. \Vl' tt'q<'d
1110.1<·1, r;I!l!!IIlf! ill prin' frolll S8.'N (0 5 I Ht I. 01lr 6 to 7 cups low-sodium chicken broth
(.1\orl1,-· \\.1< tlK' Calphalolt Cont(,mporary 6 labl ..spoons ('A stick) unsalted butter or
Stainles s Stee l Roasting Pan {SlIHI). l t h,ld .111 6 tablespoons turk .. y fat reserved from
til<" f<':lmr.'" ot mon- l-"pl'n'll'<" 1'311< (indudilll,: the roasting pan
11, O\\n V-r,llk)_ II,I~ Iwil), l-nOlI!!h tor .'\-~\1 th~ Yo cup all-purpose lIour
bi~c'l hiI'd, l-,"y to ).:l'l 111 lnd Olll of til<' OITn, 1 cup dry white wine
,1I1d II Idd) ,]\',lll.lhk, 2 bay l.. av .. s
4 sprig s Iresh thyme or Y.i teaspoon dried
Salt and pepper

1. Wink- till' IIITh-), r.'SI, _lIi.-r Tl),I~ttl1~, tramli:r dw

'--_ _ _ _ _ _,l vegl,tlble<. Iwck pil-n",. ltld glbkb (if lI;;ing) 10 .1
bo\\1 wilh .1 ,lotted <1'0':111. \Vhell cool cl10ugh
to h,mdk dk-l- till" r\."'~-T\'<-d ;!Ibleh Jl1d ,~t ,I~idl"
I'our tlt<'liqUld from th~ ro.\St111~ p.1I1 11110 J liqUId
l11<'.Nlrml; eul'. <eTJpm;.: up ,my hm\\ l1l'd bit, tmlll
III<" p,m_ Spoon olr ,my t:tt (n:~l'rw If tk... ir<·d) ,md
_Idd l'llough brolh \0 l1le,Nlr~ 1ljll,lrh.

Poultry
2. Mt·1t !Ill' bUlti:'r or n'St·ry..d !lIrh')" [II III J
IJl):t· \.ll1cl'lull owr lIll"diulll h ..;II. Sur III thl'
flour and cook to a dark brown. 10 Ul 15 l11in-
lIIt·S. ,urrm g: oftcn.
3. Slowl)· wlmk III till' winc, thcll the broth. Stir
III til\' roasted wgelJbks. nec k pi n'l-'S, bay IC.IW,.
;Illd Ihynll'. Simnll'r unt il Iluek,'lwd :md til"
gravy 110 IOllger tlSte~ of flour. ~bout 25 IIllllm,·~.
Stl"J.in. pn'Ssmg turd 011 till' "q.;et.lbk-s. DI'\CJrd
tlw wJ::eubk-s.lIl·ek picel-.... bay IC.IW,.Jlld ,hyu1l'.
Add Ihe n""Crwd giblets to till' g:r:I\')'. th,'11 s\"asoll
with ult and ,,·c:pper to laSI,·.
V... RI ...TlONS
about 12 cups
/'I ... KES SERVES 16 to 24
U~IrlP: J brge Dmch oven to lIuk,' th ... grJ\1·.
uKrcas,' ,h,' buner to 12 l;abk-spoom (I Y.. \tich).
ilour 10 1 Yl CUP). WIllC to I Y.. ,-ups. liquid 10 14
cup~. and bay ka\'C~ 10 4.
M ... KES aboUI 4 cups SERVES 6108
D"cn'J)e Ih,' bum'r 10 4 tabl,·spoons (Y.. stick).
flour 10 V. cup. WllIl' 10 Y.. Clip. liquid to 6 ClipS.
and Ih,' ,hYlIll' spn J.,"'i to 2 (or Yo (\;J.SPOOIl dned).
H.,·duCt· till' , 1l1111wnllg: time 10 m 11l11111lCS.

HOW TO CARVE A TURKEY

IJse a la<ge Ilillue, '1>111 can hold all lhe meat. and IT\/Iq su.e lhe platter '5 WII.m II rou like. rou can lIne lhe oIalle' wllh
kale 01 anOIhe<' Slurdy g'"",,- It is "SIt'S! 10 Iflns fl' lhe lu.key 10 the plaller as rou carw

I . Cut through 11\11 SkIn between lhe '-g z. s.oo.ale lhe hlO JOInl tly gently J. c..eful,y cut ItvOUOll tl'>l s.epa.al«l
and lhe b reasl 10 I"oose Ihe hIp lO,n, presi,ng 11'>1 leg OUI to IIIe s'de &nd h,p JOInt and any skrn. then IIansl.. 11'>1
pusnmg UO on lhe JOIn\.. leg to e cuttIng board

... s.,.pa'OII tna tn,gn I,om In.e 5. Sirel the Inlgn mNt from tn.e bone e . CUI me breast from the c .... cass by
drumstICk A .. ~ Iht leg meal on the 01111\8' runn,ng lhe kn,le along the breastbone
lind CCWer WIth lOll whIle CII'V,ng II>fI Use you. Oilier hand 10 pry l he mfNIl
breUI from Ihe bOne as you cut

1. ROlllle Ine IU'~ey so thaI the wIng t . Shce Ihe b'e~.t mell! tn,,, on Ihe • • US Ing lhe flal of Ihe ~njfe (01 a mel81
Is f&<:Ing you Rtmove Ihe WIno by b'1I5 InlO 1I1I.&<:IIve slrces. splllu lll). I.ansle, Ihe sliced b'ells! to
eulling Ihrough lIS wing )O lnl. whlen i5 the platter and 8''''no"' 8tlf&<:llvely
located (l~p In tl>fl brea.SI_ alongsIde lhe otrter meal

THE ... MERIC ... · S TEST KITCHEN F ... MILY COOKBOOK

GOLDEN CORNBREAD- UltO sm:tlk'T picCl"S. CO\'I"T with pl.l<;IlC Wr.11' ,uu!
SAUSAGE STUFF ING n·fng,·r.ll,· to Il-t tl1l' tl,tI"ors bknd ..Ihout 1 houT.
SERVES 12 to 16
4. A(ljusl :m o\'rn r;l(k 10 the 10\\"<'1'-1111(\.11.:
PREP TIME : 30 minutes (meludes time for
I'O'ltiOll and heat thl' oven to ~n(1 dq:n·~'~. Turn
drYing the bread)
till" mixlll~ imo :I well-IJ\lIt~'r.:d )0 by 15-111ch
TOTA L TIME : 2 hours 35 minutes (includes 1 hour
baking dl,h. Uah' unnl gold"n brown. 30 to ~It
soakm9 tIme)
11lmlll~'S. L~'I Ihe ~tuffing cool for 10 1111l111IC'
0", rcripl'1<'r Comlm\/I1 jlr SII!(fiug (J1,!~t· 3)1) b,'fon' serV1l1);.
I!lakcs (ile JIt'ifc(/ (Wlluw/,ft'r 111i.'· (!·dJlf. ~(J'l'u (fetid"
1<' bill' I'rI'lII,ufc wm/!1l'rU1 ." u ("mllre,ul mi.\", ,,,,lkf To Make Ahead
;urt il i~ 11<11 (,'. , S'IWI. \j,,, '/llIfed (1 9 bl' JJ-iu(h /i'4 The sntft; n~ (an be pn'PJrcd Ihrou~h q,.p J.
11""01 1 i"d,n !lu(k /,) )'idtl 17 mJls 4("",111....111. Wr.lpp<.-d tI);htly III p!J.sne Wr.lp..md r.-frig,·r.II,·d
tor up 10 2~ hours. To bak.'.lrr dw s!tlffin!; sl:1)1(1 Jt
8 tablespoons (1 stick) unsa lted butter, plus room Il'm p":r.uun' for 3\1 mlllUl,', lX'"ton: C01ltlllU-
extra for greasing the dish ing \\'1Ih slrp ~ .
1Y.i pounds bulk pork sausage
3 onions, (hopped l ine (about 3 cup s)
3 ribs celery, chopped f i ne (about I V, cups)
l Y.i teaspoons sa il CLASSIC BREAD STUFFING
3 t ablespoons mInced fresh thyme WITH SAGE AND THYME
or 1 tablespoon dried
SERVES 12 to 16
3 tablespoons minced fresh sage
PREP li ME : 30 minutes (mcludes t,me for dry,ng the
or 1 tablespoon dried
bread)
3 garlic cloves, minced lOlAl liME : I hour 45 mmutes
17 cups cornbread, broken Into '-lnch pieces
and dried (see page 332 ) TiJi$ "'(lIlt· (d/l (','JiI)' h,. h<lh~',1 ,'!Ill b"krd m " !J /1)'
3 cups low-sodium chicken broth /J-illrh bll/mlX di.<h fi'r ,/ .'mlll/I"r (1('11''/. \ ;", (<III .,nb-
2 CUP$ hall-and-half $Iillll(' tim'" (-I-miller II,!";-' l?f 1'111111, dri"d "mill wi""
2 large eggs, li ghtly beaten -"" r/w },,'mrmmir dri,.d IIrrml milt·), lUI! ),"11 '1/lIrl'd I,'
2 teaspoons pepper iU(ffdSI' 1111' ,IIIIIlI UI! '!f (hirJ..m Im)lh ", i WI",

1. Ml·lt th.: bun.:r 111 a 12-i nch sklll.:t OWl' 12 tablespoon s O y. sticks) unsalted butter.
lIl.:diulll-hi).\h hl·at. Add 1Ill" ~au~a~.: :l11d cook. p lu s extra for g reaSing the di sh
br.:akll1£ It up nlto ~mall pil'ce5 wilh ,I wood"11 4 ribs celery, chopped fine
'1'0011, unnl it los.:< 11< raw 1'0101'. about 5 luin- 2 onion s, minced
Ill<:s. Transtcr the sausage 10 a v~'ry larg.' bowl. y. cup minced fresh parsley
1e,IVllIg th.' f,ll behind in Ih" ,killer. :3 tablespoons minced fresh sage
o r 2 tea spoons d,led
2. Add t11l' onions. c.:kry. ami <air (0 Ill(' tJr III 3 tablespoon s minced fresh thyme
Ill<' ~ki ll l'[ and cuok owr m.:diIlHl-high h,,:1t ullIil o r 1 tellSPoon d ried
'iofll'lwd, abow 15 nlinuit's. Stir in the tIrYln,'. "-lge. tablespoon minced Iresh marjoram
and g:lrlil: .md cook Ilntll frJgr.mL about 1 1I1Ulut". or 1 teaspoon dried
l "rJn<;fer 10 the bowl wllh !l1l' \:-Ill>.l);':. 3 pounds high-quality white sandwich
bread , cut into )I.-Inch cubes lind d r ied
3. Add Illl' dried cornlm:ad 10 till' bowl with tilt: (see the box on page 332)
S;ltI\:-lgl" (but dOll't IllIX It in). Whisk th.: brulh. half- 5 cups low- sodium chicken b roth
and-half. l·~'S. ,md pcPpl"r log"lh"r in ,I 'lll'ditmi 4 Il1rge egg s, lightly bellten
howl. Pour ovcr Ihc cornbread .md sti r gclltly to 2 teaspoons salt
cOlllbmc.lx·)IIg (areful not to break Ihl" (ornbre,ul 2 teaspoons pepper

!JeJt J(UdU!ll 5 ip: DON ' T STUFF THE BIRO 1. A,ljmt ,m 0\"1:11 r."k to th~' lluddl.: pO'llion Jnd
h':.l1 Ihe 01'('11 to ~()() deg:n·l"~. Ml·h tht, bun.:r m
Si nce a stuffed bird takes longer to cook and often
J 12-lI1ch ~kill"'1 o\"<'r Ilwdlu11I-11lgh 11<'.11. Add
re sults in ove rcooked meat, we prefer to cook our
the cdrry :md onion~ and cook until 'oftl"n.:d.
stulling outside 01 the bird.
about III 11llllutt'S. Sur III th(' p.lr;k·y. sag .... thym ..·.

Poultry
5e...'l J{itcfum 5ir: ALL DRIE D OUT
Cornbread stuffing CM get mushy and lose its
structure If the cornbread Is not sufficiently dried
before being combined with the other ingredients.
Also , leaving the cornbread In fairly large chunks
and mi~ i ng gently will help keep th e stuffing from
becoming 100 mushy. The amount o f cornbread
needed to fill a 10 by IS-inch dish may sound
skimpy (compared to our bread stulling recipe). but
cornb read doesn't shrink as much as
when it dries, and i t blows up to nearly twice its size
as it SOO!lkS up the liquid before baking.
CORNBREAD FOR
STUFFING
MAlUS 17 cups fresh cornbreO!ld
PREP TIME : 10 minutes
TOTAL TIME: 40 minutes
'1111' (,mll,,,,!d ,11"/,.'1'.' tlr!" r~''l' l~ 'sr .<Ir!ffirrg
U; liT)' .'tun/)I Imt 1M 1"11,\,11 ,'f ~11\ ....t.
SUb.'liIWe 1/'1/!/:1I <., /"u1:11 mtlk.f.,r HI/"h'
r;e/ml',.' '.'f Ilrr uil<,k Hulk I> r,,,,,j'llIi,rl.l;" till, rm/..·.
•
,y,
large eg9s
cups buttermilk (see page 491)
, ~
, c ups whole milk
cups yellow cornmeal, preferably
, stone·ground (see p"ge 159)
, cups unbleached all-purpose flour
tablespoons sugar
• teaspoons baking powder
teaspoon bak ing soda
teaspoon salt
• tablespoons ()I, sti ck) un salted
butter, melled
1. A(~lI<t .111 ove l! r,Kt. to Ill<' middle: 1'0~1tIOIl
;md he.lI till' 0\ ....'11 lO 375 d egJ\'(.'~. \Vhi~k
!II., ef4.,.... blllll'T1mlk, ,m d mil k tq:l'lhef. III
.1 <epn rau' bOIL!. wh l,k Ihe cOTllIllt'al,ll(lur,
SII)!ar, h.l l.. mg pow(kr. b.r king <mb. Jild ,.111
to)!,·th,' 1". Slollly Il h l'l.. tho: milk nllXIlire
imo !Ill' 110m IlILXlurl' until JII" cOInbiued.
Stir 111 Ih l· Inclll'O blilwr.
2. I'ou r tl1l' b;rttcr l ilt() ,I ') br 13- l lich h.l l.. ll1!,:
di'ih. 13:lh· ullul til<' top IS ~ol,"kll brown Jlld
til<' ,'d~<.'S
h.l\,{' pullc-d .1\\.1) trom till' <ld.·" of
!ll<' f'~u,
30 to ~(I Il1InUll'<. Flip uut onto ,I
II In: r.ld . :l1Id k l (001 h<'fore nlllllb llll)! 11110
I- md l pl<'~e~ tor rh l' 'ittrllil\~.
THE AMERICA'S TEST KITCHEN FAMilY COOKBOOK
.md Il1.UJor:lI11 ~Ild (ook until fr;I,!-;J":llll .•Ihom I
Ill1l1lu,'.Tr.m,fl'T to.1 wry l.1rgl' b(l\\l,
2 , Add the cinl'd, ("ooinl brl'ad, brulh. {·K!..,"'.
"til. dnd I'l'l'l'l'r til tIll' H'g"I.lbk", Jlld lOS' 10
l"(l1lrbrlK'.TlIrlllhc lllIXllIr<' 111W ,I bltril·n.-d II) by
1;}-lI1dl h.I1..III~ dIsh.
3. Cuwr with loti .IIlU bJl..e lor 15 Il1IlIIlfC'.
regular bread Rl'llHWl' the ti.lll ,md ,OIlIllll!l' to h.11..l· Illml
!--"'II(kll. ;Ibout .\0 111111111,,< 101l1;<·r. I l' l <"Hoi lelr 10
Illil1l11<" h....i)fl' ,,"T\,IIl~.
VAlU ATIONS
BREAD STUFFING WITH SAUSAGE,
PECANS. AND APRICOTS
Ik tim.- con)..lIIg 11ll' \"'gcubk, III <tel' I. fOOt. I \Ii
pI,"ml, bu lk "llh,l~l' III :1 lJrgl' ,klllel on-l' Illl'diulIl
h.·.II. bn'"l..lIIg 1I lip 11110 , m,llle1" pice ..., wit h J
11,}{}(lc-n 'llO(lI1. Ullltl lightly browlll·d. ;} 10 111
11l1I1lit,',. If dl'sm.'d. "liNilLl1l' Ihe n·ndl·r.·{! <':lu,agl'
1:11 telr Jil <'(111.11 ;nllOllnt of bUIIl'r 111 'tel' I. Ad,l
til<' ,'-.><)1..ed ,Illd crumbled ,-m',lgl" 3 CUI" eh0l'l'cd
I~"(,ru", !....·c.m'. to.hll·d ('l'l' P,I!;" IH1 ), .lIld 1l'1I1" dr1l'd
I)". uo>l ,ll'rr .. m~. ,hcl'd thill. ttl thl' bn-.ld lIln(un.' WIth thl'
Imll... n.· Il')!CI;lhk-< 111 <;I,'P 1.
BREAD STUFFING WITH BACON AND
APPLES
Cool.. 1 \I'i POllllt!, hKOII,druppl'd hlH.'.11l J l1-IIKh
, killl'l OI'I.'r medium Iw.1I mail (."rt:.p .,nd hlUWIl.
.Ihulit 11111Il1UI<.... Tr:IIl~I<·r Ihl' hll'UIl IlIlh ,I\l<med
'1'~)(l1l to J p.lp...'l'-towl'l-Im.:d p1.lIe. If (k-'ln.'d. ,ub-
'trIl11l' Ihe bal'on t:1I 10]" ;111 l'qllJI ,unUUiIt of hlllle'r
!II 'll'P 1. Add 1 Gr.rnll~ Smith appll.... pede'd. con:d.
,111.1 nil 1111'\ y.-l1ldr ('ulx~ (1 rll l'~) . to til<' ,killel
111\11 d\<' Cl'll'j"\' .lI1d 01110115. Sur Ihe {' TIsI' [,;Kun \1 110
till' bn.'ad ("Illx"i w1Ih thl' w),!:,'(abk,< in 'ICp 1.
To Make Ahead
T hl' 'll1t1ill~ (";11 1 Ill' ;I"cm bkd 111 the b.ll.lI1g d h h.
tl1<"11 II r.rl'pe,1 1I)!11l1}' in pL1,,1C \\ rJp :ll1d n.·fn~­
er.ltl,d I"T up to 1-1 hour, heforl' b,lklll~. To b.lkl'.
k't thc ~lII tllllg ~t,ll1d at room 1,'lIlpeT;t tlln: lor 30
11l11l1l1c·,. lh'l1Io\'<' til<' pla,lIl' 1\ rJp nud pron:l'd
to h.1"" .1' drrl'ctl'd ill 'k'P 3.
Drying Bread fo r Stuffi ng
jf you plan ahead. you can leave the bread
cubes or cornbread pleee5 ou t on the counter
for a few days to become stale. Ot herwIse.
spread them out on baking shee t s and d ry in
a lOO-degree oven for 30 t o 60 mInutes. Let
the bread cool before using In the stuffing,
MEAT

BEEF
Weeknight Skillet Fajitas -
Pan-Seared Steaks with
Red Wine Pan Sauce - 335
Pan Sauces for Steaks and
Lamb Chops
Worcestershire and
Butter Sauce - 336
Mushroom and Sherry
Sauce - 336
Cognac and Mustard Sauce -
Bell Pepper and Vinegar
Sauce - 337
Chipotle Chile and
Orange Sauce - 337
Steak au Poivre with
Brandied Cream Sauce -
Chicken-Fried Steak with
Cream Gravy 342
Prime Rib 343
Roast Beef Tende rl oin 344
Slow-Roasted Beef 348
Pot Roast with Root
Vegetables 348
Corned Beef and Cabbage
Braised Brisket 350
Braised Beef Short Ribs 351
American Chop Suey 352
All-American Meatloaf 353
Beef Stroganoff 354
Beef Pot Pie 355
Beef Tortilla Casserole 356
Beef Tacos - 357
Tamale Pie 358
Beef and Broccoli Stir-Fry -
Thai Red Beef Curry - 360
Beef Teriyaki - 360
• signifies FAST
MEAT
PORK LAMB
333 Sauteed Pork Medallions - 361 Roast Rack of Lamb 375
Sauteed Pork Chops - 362 Sweet and Sour Mint Sauce - 375
Roast Boneless Leg of Lamb 376
Stuffed Pork Chops 363
Herbed Roast Boneless
Pan Sauces for Pork
Leg of Lamb 377
Cranberry-Orange Sauce - 364
Roast Leg of Lamb 377
Brandy and Prune
Cream Sauce - 364 Pan-Seared Lamb Chops with
Red Wine Rosemary Sauce - 378
Bourbon-Apricot Sauce - 364
Braised Lamb Shanks in
336 Garlic-Hoisin Sauce - 364 Red Wine 379
Lemon and Thyme Sauce - 365 Braised Lamb Shanks with
Lemon and Mint 379
Mustard and Tarragon
Sauce - 365 Shepherd 's Pie 380
Bratwurst and Sauerkraut 365
Smothered Pork Chops 366 VEAL
337
Crunchy Pork Chops 367 Veal Scaloppine - 380
Crispy Breaded Pork Cutlets - 368 Crispy Breaded Veal Cut lets - 381
Roast Pork Loin 369 Crispy Veal Milanese - 381
Roast Pork Loin with Veal Parmesan 381
Root Vegetables 369
Osso Buco 382
Glazes for Pork Roasts
Maple Glaze - 370
349 Spicy Honey Glaze - 370
Apricot-Orange Glaze - 370
Roast Pork Tenderloins - 371
Spiral-Sliced Ham 372
Sauces for Spiral-Sliced Ham
Dried Cherry and Stout
Sauce - 373
Mustard Sauce with
Vermouth - 373
Fried Ham Steak with
Cider Gravy - 374
359 Oven-Roasted Spareribs 374
WEEKNIGHT SKILLET FAJITAS
SERVES 6
S TAAT TO FINISH : .30 minutes IZ!D
I{ ),"U mWI l',>ur 1,11".1,> .'11 lin 'llU)' ,;d,.. ",It! ,/ .'Ii,-ol
1"/,II,ni,' 1/1/11 Iii .. ml I~'II /111'1""','\1"1'" Will! ',1/.,,1.
,','ur ,'mlut, ..1"'1'1'<"/ .,,,,,,,.1". "m',/.I.-.I.-Irr ..;,', ,lm·.ld...1
11'/111, .., .1II,/lull.' 11\''/'0/1'' i...:/M!,".' m,th _\,fl'.11 _,,""/U'U/'
." ,.",dl'l.lil/;ul!'

(1 }S-poun <l, flank Sluk , trimmed

S.1I and pepper
2 tablespoons vegetable all
2 tablespoons Iresh Ume juice
2 ,.d bell peppe rs, slemmed, seeded, lInd
sliced thin
, red onion , halved and sliced th in
2 tablespoons water
teaspoon chili powder
llil i poon TabUCQ
y" tUlpoon cumin
12 (6·lnch) flour lortlll1l5

A"I)ld dl")l ","1 In your 'o/IIl,ll1S by .lIo""ng the Sle.'Ik to

1. P.II til<" ~1t:,lk .IT) II Ith p.ll",r WWl'I" dK'lI ,,',l- reSI whIle you ptepllre the Kcompjlnlmen"
Ion \\ IIh ",II Jud Pl'pp•.-r. I k.1I 1 1,ll1k'I'""n ()I
til<" (111 111 .1 1:?-lIKh ,1..111 ... 1 OU'f U1,·dlllln-hl~h
h",ll u11n! JI1'1 "1lt'11.. 1IIJ,:, il!\)" 11 til<' 'I,·A 011 til<'
liN ,ld.....Ihom :; mUlIIl,'" S . .... Itt ... till' <1<' .• ]'; I<-'n 111111 Jl'm" til<-' ).:r~lll.
tilllOWl1lJ; Ih., photo 011 ".1).:,' lx":' Arr~IIJ;" th.:
2, I-hI' IIw ,1....1].,. on'r ,mJ 10 ,-()(.I.. 10 Ih,'
l"(.lUlml': hn" ,)11 J pIJH" r .11lJ ,,-'rn- "Ilh II.lfm IOrtln.!'.
,I,"'m:,,1 ..1,lIwn .....' (~"'t' pJj;l' _n..). .'I
W (, Illllllll'''' wgcIJhl,,\..II1J .111\' del",'.! .In'1l1111'Jllll11,·lIt'_ I,·t
Ir.lIl\I~·r 10 J I.trJ;'· I'l.n,· ,md Jnllk Iluh Ih ..'lilll,· ,'Wf\-OI1C .1'",mhJ.· lilelr mIll IJJIIJ\ Jt tit,· 1.lhl.,_
Jl11n'.T... m \\l1h li'II.1I1d 1...1 n',llor Itll1llllut.....

3. J\kJI1Wll1l.,..uld Ih ... f.'IlUIllIllJ; I 1.lhl<"'l'0ol1

()II W til" "],;111,'1 .mJ rcmnt 1l) Il1<"JIlII1I-hl!!h 5eJt:Ri.lclw, 5ip: FLAVORING FAJITAS
h",I\ lllllli ,hlll1111CnflJ,: Add Ih.: hdl p"·rp"",.
Traditionally, the steak lor fajitas Is heavily marinated
0111011, W,ll,·r. (hlh 1'0\\ "kr. T,lh~;.co. (111l1U1 .•md
in lime Juke, then IIrllled. But what II you WOllnt to
\Ii 1"'''1'0011 \.11t_ ( :001... "(UI'IIl).: lip .my browm·"
stay Indoors? Pan-searlnll the steak was an obvious
lm<;. 011111 111,· ()1lIIHl l' ,oli.'I1l"It. .,bol11 <; 111l111J{,·\.
choice. but we lound Ihat lime-marinated b eel had
Tr.m, r~· r 10 ,I wrVlIl).: h011 L
a tendency to steam, not sear. Our solution was to
wait until the steak WIIS seared and then douse it
4 ..... I.IC],; Ih,' h,rlllb, 011 .1 pl.n ....m d cowr \\llh
wi t h Ume juice. Th is way. the Juice was absorbed by
1'l.!'IK \1 r.,p. Il e.11 III the IllKnlW.IVt· IlI m l ,olt
the restinll st eak, flo/ilvor ing ItthrOUllhout .
.1I1d ho]. J1I ,enlll tl , !CI .2 111111111.·,.

M eu
HOW TO JUDGE WHEN MEAT IS DONE

NOIh lllg l~ worse.' dian Cllltm!; Imo a S!t."J I.: and tindm!! du! II l~ wdJ {IOI1 ~' w hel1 you c'p.'C1nt II II) be
mCdlll1l1-r.m,'.1k·CJIIW ~(OVl.'S Jud pJIlS \'.I.T)' gl"l:;nly.lt is irnpo-;slbl.' to JUd~l' th.' dOl1cll""" of a ~Ical.: by
w;uchmg till" dock; therefon', you '[] need to phy"ic.llly check Iht." dOm'lll'l' or 1I11"1\ durmg COQklll~
to 3\'01d on~ r- or uml.'l'{"ookmp:. '-Ie rc .In' ...,:wraJ ops Ihal will hdp lall· \(Jill<" of 11u: !!u .... ~\\\·orl.. om
or Iwowmp: \\'110:11 rOUT Im,'31 IS don.',

THIE HICK A HO PEEK A'PRO ... CH

AUhoug.h some m.y conSlde< U.. s rneU'IOd chNllng. ,\ .$ us)'..,.;1 KCU'lIle Use.
sNorp kl'Ht. to make. smail,nc''I>On ,n the meat. COfT\.ng as close to lhot e-tvr ilS
POSSIble Once nocked. hold lhe InciSIon QPen WIth \'OU' knot. and peoek ,nSld. to ...
'f 11M meat ,s done 10 your sallsfactlon

USING TOUCH ONLY

To Judge o:IOIWI'Iess by touch. pr~s flfmly Of! the Sleak USing your IOfeflnge. and
In.umb. A ,a,.$1".1< w,lI feel soft <lnd a bl! $Q~IShy, like !~ IIltSh 01 your ~Im (lust
below you, thumb) when YOU' h<lnd .. fully .ela.ed A medium stea~ Will f" e bit
more firm. lI~e the Ilesh of yo~r palm when your lingers are held lIr<llght A well-
done liteak Will feel qUI!e tight. I I~e the Iinh o f you. palm w~n you make .. I"m fl~t

US IN G AN INSTANT- READ THERMOMETER

Th. mo<t """u,,>le (and o~. lavol'lle) method IS With an Instant·.elld the.mo~ter
Hold t~ rNat w>lh tongs and pUsh the thermomete, th.ough to t .... untol of Ihe
meet AVOid touchlr>g the bone (II appllceble). es It ca/'l ceuse lain r....:llngs_ To
~k. $.I,Ir. lhe lhet'momel .... IS deeply embedded In ,h. meat u.k. , .... tempe'ot~.e
of "NIcs and chops f.om the side (os show/'lllete). not from t~ tOP

Doneness Te mperatures for Deef and L3tnb : Thl' most accurJlC II ~y II) deIC rtl l!tll· Ihe dOrll'ne~~
oflx-eLmd bmb IS 10 usc ,In ItI"JIII-a'Jd dll'rtIlOlIlt"'ler (\Cl' ,IOOW), TIl\' fo llO\1 11110: I'hOlO5 IlIu~lrJle tht"'
dlffcrent Icw l, of dom'IIl-"'~ ,md Ih(' corn.'sllO tl dlllg ImernJI Il'tI1l'l'r.lIUn.'. NOh' Ih.1I we\...• !,:1\"l'1l Ihe
IClllperJIlln.... JI wludl till' l11('al ~hould be: rl'mo\"l·d from Ihe pall or m 'l'n, J~ well :I' the ICtlll'l'ulur....
al ~r\"LtIg I1ml'.A~ till' IIlClt n..'Sts bcfon.' ~r\"lIIg, liS 1.'I1I!X·rJlUn.' will cllllib 5 10 15 dc~n:l'\-I\ 1111 ,h.,
lempcr::r.llln.' 01 ~te,lk, ,Itld lml)::l'rs (hmbUl!:: k<os Ihan thl' tl'mpcr.nun: 01 roJ~",

I. FOf rare meal, cook unt~ II 'egISI .... S no 10 ns deg.ees

on en In~tanH-.!ad lhe.momel ....
h , vinO T.mp .'.t~,.: 120 degl"<:'M

l . Fo, med,um·,a", meat. cook until It rer;!lste,s liS \0

120 d"9'IHU 0/'1 an InstanHead the,mome\e,
Se ... ln" Te mp.,alul.: 125 to 130 deg'ef!s

I , F()!" medium meat. cook until It reglst .... s 125 10 130

dltgr... On an Instant -,eac \h",momete-r
S"vl"lI T.m ~ •• t~ •• : 135 to \40 deg.ees

4. FOf medlum'well '""~!. cook unllill .eg,sters 135 to

140 r:Ieg'l!<IS on an rnslornt·",ad t!lermomel'"
$4. ,,,lnll T. m ~ '.lu ,, : 145 to ISO deg.ees

S. FOf weII-dontt ..... t. cook U/'llilit .egasl..... '4S 10 ISO

""",.ees "'" an _tant -read lhe,momete,
S. ... I"O T.m~'.t~ •• : ISS to 160 degreel

THE AMERICA' S TEST KITCHE N FAMILY COOKBOOK

PAN - SEARED STEAKS WITH
RED WINE PAN SAUCE
SlRYES 4
ST,\.RT TO FINISH : 30 m.nutes IZID
'ri, fUSIlT1' tlWI IIII' Sfl,<r/,u reI/wi" ./I/;C)' ,yier «>(l~·III.~. In
Ihnll rf~1 "If 5 lIJiu/JI,'s ,'I 'fir if )"'II'ff 1M I/I"ki!!l! Ilu'
1"11/ $<1 11(1", 'n/is "Yip" 11.;/1 1I~';(' .("r "")' '?f til(' l""II'/rs$
)·tr.lks .'11 I/!~t·s J ~ o-J 41 . If using " I,r!)!/' 5'<"&' SII(II
"S (,>111111 b"ur "f s/r,lIrldl'r. 11<'''~'I'f'r, "u/)' o/W Slrdk Hill
(il m r/,,· P,1/I 11/ ,/ 11/111', '" pllm "mlrdlU.~ly.

STEAKS
" boneless be.f ueaks (8 Qunces each),
110 1)4 In ches thic k , trimmed
Salt and pepper
t/lblespoon vfl g flt " bl . oil

RED WINE SAUCE

tablespoon vegelab le oil
shailot, minced
';' cup low- sodi um chicken broth
).oS cup dry red wine
2 teaspoons brown sugll,
] tablespoons unn '"d butler, cut Into
3 pieces and <:hlll ed
teaspoon mince d ftu h thyme
Salt and peppe r
1. for 111\' ~Iea\.:~: I'al Ihl' SI ~,l \.: ~ dry with p ,l p~r
towels, dR'1l ~l'aso n with ~~h :md lJ\'p pn. H l'~ 1
the 011 m ;1 12-inch ~killet ow r medium-high
ht';n ulIlll Ju~t ~moklllg . UroWII Ihe ~lt'Jks 011 Ihl'
tiN ~i(!c. aboul ~ IIIlIllLtt.....
2. Flip tlw Sl eak~ over .mel CU IIIIllU ~ to (ook 10
til<' dt'slIT'd dOllcllcss (§.Ct' plgl' 33-4). -4 to (, 111111 -
utes. TrJlI~fl'r Ih ~ ~lclkJ 10 a dea n pllll·. It'lIl Wllh
foil. Jnd Il'\ n'~l for 5 Illllllltt'S.
3. For th,' s.\Uc~: M t·allwllI!c. add tht, 011 10 till"
~ kdkl and return to IlIl·dmm- htgh heal unul
~l l11l1l11l"ril1g.Add Ih ... dullol .mo coo\.. umil ~oft­
l· IWd. ,lhol!t 2 !l1I1lUlt·~. SliT ill Ihe brolh, wine.
,md bro\\ Il ~11~;;lr. SCr:lplt!~ up ,Ill)' browned bllS .
•md 51111111t'r unul I h icken~d, ahout 5 mmutl'~.
A")I browMd bots left In the Poln shDI.Ild not be Ignoted.
lhey are key COfnPOf\@"nISlnmaklng"P4I'I s.auc:e
5e.J1 J{ilclleJl 5 ip: SUCCESSFUL SEA RING
A weH,u r"melized e)Clerior is t he key to a great
steak. But d e ... eloping Ihls fla ... orful crust Indoors
can be difficul t . Alter coo kin g dozen s of steak S.
we· ... e found a couple of keys to success. The most
Importllnt step Is to get I he pan really hOI - you can
lell It Is hOI b y I he smoking oil. Cook ing Sl ellks In
1I pan thlll Isn't properly p reheated leads 10 stellks
tlult o ... ercook be l o re t hey develop 1I good cru st ,
Also. Pll t the st eaks dry befo re searing. II steaks
ha ... e bee n sitt ing In a pool o f liquid, Ihelr exterior
will n . ... er brown p rope rly, Fi nally. use the right pan.
A 12, Inch con ... entlonal-surface skillel will ensure
that the steaks ha... e enough room 10 sear and will
encourage the d e ... elopment o f b rowned bits, the
key to a 1I11 ... o rlul sauce.

4 . ~ur III :uw lCCtllllubtcd 1110t Jlllce, Turn Iht'

heJll010\\ and wh isk III Ihl' hUllt'T, one pu:<:e JI
J Wilt:. Off the Ill'.u, \ur III the th)'llIt' ,lIId ~<'asoll
wl1h <0;1 11 aud pcppcr 10 IlSI.'. ~POOII Iht, salin'
o"cr the steak~ b~for<' <~r\,lIll::.
 g fW g e.t :KitcIwt'. :Jeuuvtik
PAN SAUCES FOR STEAKS
AND LAMB CHOPS
I-kn' arc rollll' of our f.WOrlll" pan 'klun'~ for
~ll'Jh .mel hlllb chop~. Silllpl~ follow Ill,'
m~tnKUOIl~ for rnakmg dw Red Wille Satin'
for our PJIl-Si.'Jrcd ~(cJk~ on pa~' 335 (or the
Ih·d WUII.' ROSI.'ul.lry S;iuc... for P:III-SeaT\:U
lJmb Chops Ull IUj.:C 378). l"I.'pbcmg thl'
IIlgrcdl<'lIrs With (hOSt, for all)' of till" <;'HKl'~
~l()w. lk sur.: not to WJ~h til\" p.1Il aft,'r ~l'ar-
111)t th,' SI,'ak.s-thO\C rCl1laLll111g bruWlll'd bll~
.u:!d ImpOrtant O~vor. All of the'"-' f,'np"l )'Idd
"l1ough S-'1UCC lor fOIiT !i-OUtlCl..' ~tcJk\.
WORCESTERS HIRE AND BUTTER SAU CE
1 tablespoon vegetable 011
2 shallots, minced
ll? CUPS low-sodium chicken broth
1 tablespoon Worcestershlre
17 te!lsooon Dijon mustard
1 tablesooons unsalted butter. cut onto
3 PIeces and Chilled
tablespoon minced fresh parsley
Salt and pepper
Add th ... 011 to till" skllkt ;lnd n:turn to nwdll11l1-
11Igh hl'at II1ml ~hll11111~r1l1g. Add th~ ~h;lllo~~
Jnd l'OO!" until '\Oli<·l1~{1. .1OOm 2 m1l1ut~"S. SUI'
111 !l1l' broth, ~H,IPI11g up auy brownl,d bns, Jmi
'1I1un~r unnl th1(.l~nl'd, .lhOIll 5 1I1111l1tl' S. Snr
111 Ih ... Worc ... sr ... rdurl', 1ll11<urd, ,I nd ;1nr ~l'Cl1 -
111ubt~d 1l1l'~1 JUICl', Tum till' 11\'~t 10 low and
wlu~k 111 till' bUHl'r, om' PI<'.:<' :n J 11111~, Offllll'
Ill·.lI, <IiI' 11\ Ill<' pJnll'}, ~nd ~"';1"()1J \\'lIh <alt Jnd
pl'pper 10 1.1<1 .... Spoon till' l~un' over the st~ab
or chop, hdoll.' wrv1!1l{.
THE A M ERI C A ' S TE ST KITCHEN FAMILY COOKBOOK
M USHROOM AND SHERRY SAU CE
I tablespoon lIegetllble od
8 ounce5 white button mushrooms.
tnmmed and sliced Ihln
garlic clolle, minced
I CUP low'sod,um chIcken broth
).Ii cup dry sherry
3 tablespoons unSlltted butter, cut Inlo
3 p.eces and ch'lIed
tablesPOOn minced Iresh Ihyme
Salt and pepper
Add thl' 011 to the ~kllkl and "'(LITn ro tIll,(hum -
lugh h...:n lImil sh1ll1l11ering.Add the 1lH1<IJrooms
.lncl cook ulIlIl b1l)\\'l1ed, about 10 nIlIlUI~~ . Stir
III tile' garlic :111(\ .:ook u11l1l fngr:l1l1, about 13
~econd~. Stir 111 till' brOlh Jnd -t1l'rry, s.: rapml{ lip
an)' brown~d bll~. ;md ,1I11mer um il tllIck~lled,
aboul 5 mill1l1l'S. Sur 111 :111)' ~CC1l11llllatcd IIll'at
JlI1Cl'. Turn the heal to low :Illd Whl~k III Llll'
bmw I', one pICCo.' 31 a nnll'. Off Ih l, hl'at, <111' III
tht' thYllle ,ltld S('asoll with Slit and pe"pl'T to
tJ~It'. SpOOIl tlK' S,ll1Cl' ovcr Ihe ~Il'.lks or c hop~
Ix,tore.' 5<.'r"lI1g.
COGNAC AND MUSTARD SAUCE
tilblespoon vegetable 0,1
2 sh.1l1olS, m,nced
1 cup Iow,sod,um chicken bro th
J.i cup cognllC or brandy
tablespoon whole..grll,n mustllrd
1 lableSPOOn fresh lemon JUICe
3 lableSPOOns unstilted butter. cut onlo
3 pieces and chilled
2 teaspoons minced Iresh tllr ragon
Salt and pepper
Add till' od 10 til(' skllll't ami r~ t ll Tl1 to
l11<'diulIl-hi.:h 11<'.11 1111(11 lh ll lll1ll' r m.:. Add th~
~Iullots :llld cook 1111111 ~oti~'IK'd, aboul 2 111111-
mt'<. Slir 111 th.' broth ;\U{I cognac. ~c rap1l1': lip
any bro\\'lwd b1l$, Jnd S111l1l1er llnl1l duch'llcd,
abOUI 5 nlm\1!e~, Stir m th~ mUII.Hd .1I1t! lemon
JUIce and any accumulaled mell JUll·,'. Turn th ...
h ... al to 10\'/ Jnd wlmk 111 tht.' butter, one Pll'l'l'
a! a !lIne. Ofr th(' hl'at, sur 111 thl" tarr,lgoll Jnd
St'JSOll with \J.1t aucl pl'!'IX'r to IJ~I"'. Spoon Ihl'
S;IUC,' o\'er rh ... ~tl'aks or ,hoOps bdor ... <~n'1rlg.
BELL PEPPER AND VINEGAR SAUCE

tablespoon vegetllble 0,1

red bell pepper. stemmed. seeded. and
shced thin
I red on,on. halved and shced thin
2 garlic cloves. minced
leaspoon minced fresh th:,'me or
V. teaspoon dried
cup low·sod,um ch.cken or vegetable
broth
tablespoon balsam.c v,nega,
Salt and pepper

Add Ih<:' 011 to Ih.· ~kilkt ,lIId I'<:'lIIrtl to nwdmm-

III~h h<:',11 I1mil ,,11II111l1t·TI\Ij.:. Add th<:' !lI..1I pl'P-
pt'T .1IIe1 (J1I1Ull ,lIld cook lIlIlIl ~oftel1l'(1. .Ioom
(\ II1111Ult"S. SliT III tilt' ~l1'hc
.l11d thYlllt' 3l1d
coo l II1m1 fr:J!:r.mt, 3hom In w('onds. Sur in
tilt' broth. SCr.lpm); up ~11) bn)\vlIed biTS. 31ld
'111111It'r 1I111i1 thickened ..Ibout 6 1l1l11utt-<;. SilT
lhe SWfl!lneu of b.andy bal ... r>ee5 Ihe!>N1 01 lhoe OO!~.
111 the \'1I1q;;\r .md Jny .1l'l'lIIllUilll'd me.n JIII(<:'. corns In SINk'" PQovre
'wll.Oll with <;;111 and pt'Plx'r 10 ta5It·. :::'POOIl
die pt.ppc .... and 5:lIIC<:' owr tht· ~telh or ('hop.
\x·rol'<:' <,ervIlig. STEAK AU POIVRE WITH
BRANDIED CREAM SAUCE
CHIPOTLE C HILE AND ORANGE SAUCE SERVES 4
START TO FINISH: 30 m,nutes rlllJ
tablespoon vege table 0,1
1 shallot. m,nced h llrl)' _~""lIltI 1"'111'''' i.I lIN ,I _,,,/1)111111'>1'" ,111' au ,/,.-,1
2 garhc cloves. m,nced /X·/',>(',.,,,,,,, III ,I", Tl'ill'l". I"'r III" ,'11 au,llIl/~ I~P'
ch,pelle ch,le In adobo sauce. mfflced /11"'-"'''-'. ,c,' II,.· I'},"/"" 'nm fI'(lI~' I.' h,." WIt .. 11 /H,'.!'
cup orange JUICe u,,1t I,.p 1"111 )1<,,1/..,.1>111 fi/J'rJ~' ,'f ,nu/.·r/"i" ,/, ·.1'·{ ,',11/
oran-ge. peeled and chopped med,um /... ~"I.,trIwt'.I.
ta.blespoon sugar
tablespoon m.nced fresh parsle:,' STEAKS
or c,lantro 4 top loin st ....ks (8 to 10 ounces each),
Salt and pepper 1 t o I V. Inches th ick. trimmed
Salt
Add Ih.· oil to the Ikllkt ;md I'<:'lIlrtl !O IlIl.'dimll- 4 t easpoons black pepp ercornli, c ru shed
IIIj.:h he.1I IIntil ~1 11IIlll11'rinj.:. Add the ;;j1.lllol lablespoon vegetable aU
.1Ild cook un ti l Wflel1l'd. aboul 2 IIlIllUlt"< Slir
11\ tht· ~rll( :md t'hipotk dnk llld coo\.. Il11td SAUCE
fr.Ij.:r.l11t. about 15 ~ecomk Sur III thl' or.mgl' shellot, minced
JUln·. cllOppt·" orall~""·. ,111<1 '\I~lr. o;cr.lplllj.: up .y. cup low· sodium bee' brolh
.IIIY browllt·d bib.•lIId ~11\I1\I~r 1I11u1 thlllelled. Yi cup low·sodlum chicken broth
.100111 5 IIIl11l11t-<;. ~lIr III JII)' dU'UI\lIlI.II.·d 111\'.11 S tebrelipoonli brandy
JUlC~', OtT Ih~ Iwal. , tlr m Ihl' I'Jrsky dlld "-"J<OII V. cup heavy cream
wlIh -..111 .111.1 pt'pper 10 t.1~t.·. "ipnoll Ih~ '.IUC~ ] tablespoons unsa lted butt er. cut (nto
owr Iii,· ,ll'Jks or ('hnp~ hdill'l.· <c r\,III~. ] p ieces end c h Uled
teespoon while win e vlnegllr
 1. For tlw \u.'aKs; Pat the 51eaKs dry wnh paper HOW TO C RU SH PEPPERCORNS

100wls. then \eaSOJI wuh '\all. Sprmkle om' ~Id.· of

Ihl" 51e,Ih wnh Ihe peppercorns and prt'<;S till'1II
11110 the stl.'aks wilh your fingers. I-kat Ih,' oil III
J 12-mch ,klllet owr llI",dlUlll-lngh hl"al lllmi
JUSI sllLokll1g. Add the sl(":lb, peppered-side LIp.
Pn.'ss o n till' steaks wilh a c,lk.' pl n. followll1l;
the "hmo. Jnd cook lIrml \wll browned, aboLil
4 11U1I\lle~.

2, Flip th,' sll'ab over and contillue 10 cook.

pn.'<smg again wllh Ihe cakt' pall. to tlw d"slr,'"
don"I\C'S~ ($<:'l' pagc 334),4 10 6 1I11I1lLll.... TrJII~fer
Ih., ~I{,lks 10 a dcan plate. It'll! Wllh tall. Jml 1,'1 A. Use [he bonom of a heavy PIIn /II>d a .otkong rnot>on
r<"S1 whLl.' IlIJkmg the salin'. [0 crush peppercorns.

3. For Ihe SJlICt'; Pour otT all but 2 I l';I~POOIIS of

tilt' 61 from the p:m and return 10 IllNilU1ll hC;II.
Add till' sh~IIOI aud cook ulllll sofkn ... d. aoou l 2
11I111L11 ... S, Add the broths alld Y. CLIp of 11ll' hrJ ll dy.
snap1I1g Lip lny hrowlll'd bits. $illl111l'r 1111111 Ih ...
IllIXlUn' has IhlCh:ned. about 5 111LIlLII.'~.

4. ~l1r III lny Jccullmbled meJt JUIC,' Jlld Ihe , •

lrnlll Jlld ~LIImll' r until duck l' nuugh 10 COJI
the b.iCk of J spoon, aboul 5 1I11111lll">. Turn !Ill'
Ill'al 10 10\\ ~l1d wlllSk LI1 Ih,' btllier. om' plcn'
al J 11111 .... OtT th.' h"3 1. Slir 111 Ihl' n.'nlll1\lng 1 Spte"'" P'l1»iI.com5 In an even laye< In a ZIp()et"·IQc.
II .
t.lbl,')pOOIl bUlldy and till' "m"'gJr and l,'a'Oll bag Md whack WIth a .ofhn.g pIn or meat POUnde<
with ,.11t Jlld I)('pp ... r (0 r;m(". SPOOIl th ....... ,L1' . .
O\'cr the ~I l'<lk~ b ... fon' ,cr\'in~.
AOHERING THE PEPPER TO THE STEAKS

Jr.J t $it,Ft rll :lip: PER FECTI N G AU PO I VRE

Typlcllily. when milking Steak au Polv re. the st ellks
lire completely coated w ith peppercorns. W e f ound
It belte. to pepper the steaks o n one side only. By
searing the unpeppered side first , w. were able to
d evelop II more substllOtilli fond in the pan . which
meant II more ftavorful siluce . Secondly. since the
peppercorns were only over dlretl helll for 4 10 6
minutes. they were less likely to storCh lind make
the d ish bitler.
Preulng down on li>e Sleaks WIth a cake PlIn or Ilat pot
lidpromot., brownIng and enW.es lhal the peppercorns
~-.

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

Understanding Primal Cuts and Why It Matters
Because the flllvOr lind texture of steaks and
roasts (lind how you should best cook them)
will vary widely depending on what part of the
cow they are f,om, a butc understanding of the
anatomy of the cow wi ll help you sari OUI your
optio ns at Ihe me.!II counter. It will also help you
under stllrld t he rather confu sing terminology
used for different cuts of meat (for more on t his.
see our buy i ng guides on page s 340 and 346).
At Ihe wholesale level, a cow 15 divided intO
eight different pieces, commonly referred to as
primal cu ts (see t he drawing below). From these
primal cuts. II buicher will mak, the re tail culs
that you bring home from lhe markel. Knowing
the distinct characteristics of each primal cu i
will help you choose the rlghl meat. whel her you
wanl 10 braise ... large roast or pan'sear a simple
steak. In our buying guides to rOo1lsts and st eaks
In this chap l er. we've Indlcaled the primal cuts as
weLl as ou r f lavor rating s..
Starting at Ihe fronl of the anl mlll, the chuck
or shoulder run s Irom the neck down to Ihe liflh
rib. The meal lrom t his region Is very fl avorful
and fai rly fatty (which is why ground chuck
m/lkes the best hamburgers. /I chuck'eye roast
Ihe besl pol rO/Ist. and cul · up chuck a tasty
stew).
Moving back from the chuck. the next pri m al
cu t Is the rib. Prime rib come s from t his cu t .
In general. rib cuts have excellent bee fy flavor
lind are Quite tende r; roasts from this cut are
considered Ihe besl /lnd are Ideal lor roasting on
special occasion s.
The short loin or lain utendS Irom the last
rib through the mld secllon to Ihe hlp. The meat
from the short loin dosest to the rib, Is relalively
lean /lnd tender; moslly ste/lks (lilet mignon,
strip. T·bene. and porterhouse). t herefore. are
cut from t his sec tion.
SIRLOIN
'"
The nul area Is Ihe sirloin, wh k h contllin,
reillt ively Inexpensive cuts that are l old as
roasts and st eaks, The meat is lean end sligh tl y
tough and. In general. we pre'er other part s of
the animal to the sirloin.
Moving to the back end of the cow, you 'lI
find t he cu i known as Ihe round . Roasts end
steaks thlll lire cut from this region lire Quite
lelln lind usually tough.
The underside of Ihe animlil i s divided
into the brisket/shank, p lll!e, and IIIInk. Thick ,
boneless stellks lind roasts lire tllken from
these pri mal cuts. The briSket is flavorful, but
ralher tough; b«ause it con tain s conSiderable
connlKtlve tissue, it need s long. slow cooking.
The Ilank 15 II lellner cut that makes for excellent
sl ellks and Is olten a good bu y. Cut s from Ihe
plate are rllrely aVllillible on II retail level.
Beef Grades: Prime,
Choice, and Select
The U.S.O,,,", recognizes eight grlldes 01 beef.
bUI mO$l mellt available to consumers falls
Into the top three: Prime, Choice. lind Select.
These Slfades clllssl'y meat according to level
o f flit marbling and age (Ihe longer a piece
01 meat Is lIged the more flllvorlul and tender
il will become). which are reilltively accurate
predlclors 0 1 palatability. Sut what exactly are
the dillerences among the IhrH grades?
Prime m .... t is heavily marbled with
Intramuscular flit lind aged lor Ihe longest
amount of l ime. This comblnalion makes for very
lender lind flavorful $leaks and roaslS . A. very
smo1l11 percentage (about 2 percent) of mellt Is
g raded Prime and it can be very expensive. MOSI
beef falls InlO the Choke grade cll t egory. and
It is Slenerlilly moderately marbled. We found
Choice mellt 10 have a f u ll "lIvor lind. because
of less aging, a more pronounced chew Ihlln
Prime meat. Select beef has very little marblinSl
lind a shon aging process. Select mellt Is drier.
IOUgher, and less flavorful than the two higher
grlldes. The lesson here is Ihat you get whal
you J)4oy for. Prime meal is worth Ihe eXira
money, but Choice meal Is Just line (and more
affordable). And unless you want II substandllrd
steak . stllY IIwllY from Select.
STEAKS 101 : AN ILLUSTRATED BUYING GUIDE

\Vnh \Ul't'rr11drh'( 1I1~.U (J'"', olli-'rlll~ '0 1Il.11l\ dmln.... tindm~ dw \,..,1 \1<',11.. (.111 I.....· ,I d.UIIlIlJII.! \,1\1-
In on.kr to m.lh· IIII'. J<.h l',hll'r. \\'I.··n~ trwd dOl~II' ot '[l·~I., ~l1d hJW r,Ul'''' th ..,U1 IllT Il'l1dl'rm':' JIl.i
fllvor (..... ht:lIl~ !Ill' 1>""1) .m d am (SS$S h"'I!1!! the- ll10st <':';1'<'11 \1\'1:). ~IlKl' ,I .... ~b .In' 011 ..'., ,,-••11 ..," h\
dllfn\'I1\ I1.U1I ..... dql"l1dll1~ on In•.-.Il.-. \h' b,lH> 11'1<,..1 rl1l' ~tl"II.., wnh dW1T ltlllu\l n- 1I.1m .... ' .• llon~ \\nh
uther rummull 11.1111,,",

SHOULDER STEAK Often labeled as London 8roll,

Primal Cui: Chuck/Shoulder thil lteak Is a Vood valu8, Since
Tenderne u: •• the steaks are larve, 111 to
Flavor: •• 2 pounds , only one will fIt In
COSI : $ a pan when searlnV. After the
Allernate Names: Chuck Steak. steaks hllve been eooked, sllee
london Broil thin on the bias.

TOP BLADE STEAK A small steak Ih1ll Is ea sil y

Primal Cut: Chuck/Shoulder Identified by the line 01 gristle
Tenderness : * • • running down the eenter. The
Flavor: • ~ * gristle Is easily re moyed, yielding
Cost: $ a tender, flavorful steak.
Alternate Names; Flat-Iron Steak,
Btllde Steilk

RIB STEAK Bone-In rib steak eu t from the rib

Primal Cu t : Rib roast-think prime rib but 10 the
Tenderne ss: ••• form of a steak. less Pfevalent
Flavor. • • • than Its bonele ss venion, rib-eye
Cost: SSS stea k.
Alternate Names: None

RIB-EYE STEAK Flavorful steak with large pockets

Primal Cut: Rib of lat and a rich, smoo th textu re.
Tenderness: ...... Grellt Choice for ~o-$ellrln!iil .
Fla vo r: •• ,
Cost: SSS
Alternate Names: Spencer Steak,
Delmonico St eak

TOP LOIN STEAK Long. narrow steak thaI 15 sold

Primal Cut: Short Loin bone-In or boneless. Good flavor
Tenderness: • ~ .. and sli ghtly lessllllly Ihlln rib-eye
Flavor: _ • • steak.
Cost : US
Alternate Names: Strip Steak,
Shell Steak, Sirloin Stri p Steak

TENDERLOIN STEAK The most e_peoslve $te llk

Primal Cut: Short loin IIvaliable. Tenderloin st ea ks are
Tenderness: •••• very te nder, bul beeau$8 they
Flavor: • don 't I1l1ve II lot of In tramuscu lar
Cost; SUS 1111 they Illek a full beefy flavor.
Alternate Names: Filet Mignon,
Chateau briand, Touroedo

T HE A M ERICA'S TEST KI T CHEN FA MI LY COOKBOOK

T-BO NE STEAK T-shilped bone sepilrale s a
Primal Cut: Short Loin narrow strip of top loin sleak and
Tenderness: ~ •• a smill1 piece of tenderloin . lIery
Flavor: .... .. balanced in terms of texlure and
COSI: SSS Ilavor.
Alternate Names: None

PORTERHOUSE STE AK Po.lerhouse If realty a large

Primal Cui: Short Loin T-bone steak, Wllh a blSlger
Tenderness: ...... partlon 01 the tenderloin . Like
Flavor: .. .. .. T-bone steak, po.terhouse hilS
Cost: SS5 bal"nced ledure lind flavor.
Alternate Names: None

ROU ND-BONE STEAK This Slellk 15 sold with lind

Primi'll Cut: Sirloin without 115 small round bone.
Tenderness: .. . Only two of these large ste"ks
Flavor : ... will lit In the pan when searing.
Cosl: 5
Alternale Names: New York Sirloin
Sleak. Shell Sirloin Ste/lk

TOP SIRLOIN STEAK This steak Is cui 'rom the same

Primal Cut: Sirloin region iIS the round-bone
Tendernen: steak. Do not conluse this steak
flavor: • • wllh lap loin sleak , which Is
Cost: 5 somelimes calted sirlOin strip
Alternate Name: Sir loin Butt Steak steak,

CUBE STEAK A " bumpyH stuk Ihlll Is

Primal Cui: Round Inexpensive ilnd very chewy. Meal
Tenderness: .. is partllll1y cut (cubed) In order
Flavor: .. to tenderize Ihe melli. We do
Cosl: 5 not recommend pan· suring or
Alternale Name: Minute Steak grilling cube steak.

SKIRT STEA K Not widely ava""ble, but this

Primal Cu t : Plate steak Is very Juicy with a great
Tenderness: .. ~ beefy flavor. Stice thin across the
Flavor: ...... grain before serving.
Cost: SSS
Allernate Names: Fa.jl t a St ea.k,
Philadelphia. Steak
I
FLA N K STEAK Flilnk steak Is a large, thin, flat
Primal Cut: Flank steak. Because of ilS stringy
Tenderness: . .. tedu,e. il Is best COOked either
Flavor: ...... rilre or medlum-rllre. Always sli"
COSI: 555 thin across the grain..
Alternate Name: Jiffy Steak
CHICKEN-FRIED STEAK
4. For tl1l" ItT;II')': Circlillly <;[r.1I11 till' hot Oil
WITH CREAM GRAV Y through :1 lill l'-lIll'sil qr.lIl1er \1110 .1 medlUlil
SER VES 6 pOI . 1t"lIlm J.1l)' browned blt~ frolll Ih~ <lr.tllll·r
PAE P TI M E: 15 m,nutes T OT ... l TI M IE : 55 mlnut~ along with 2 t.Ibll"poons o( thl' (r\,!U!o: Oil [0 the
Dut rh ol"<"n. • ,
. 111 II11Ud/ "ilICIII/1('''lIlIrl" ..,. 175 d()!,...'I'l I> kIT ,,, 1/'('
SIkrI";\) ' " ,I,;s 1'1.'01"', I ;;( ,/ (/ill-"" (.,mly,ilN'I':M' ,hIT- S. R(·turn tbl' Dllfd, 0\'\'11 to IIll·dlUlII 11<'.11
",,'mel,T t,l m"",','r lire /c"'/"'r.lwff.1 the "'11/((,,,,' J\'" unlll rh.· oil is s1mllm... nll}::. Add rlw 0111011 and
Sl,m ,md 1I~'il( ,lit, ilr"lIs ,lIT (,,<'I."I(~ ,I,; IIrll. thym ....ll1d cook U1ll1! wfil·rwu. 3bollt 5 mUltltl·'.
Add rh ... !}lrltc and rook ulIlIl fr.I!:r;am. Joout 15
ST EAK <;l·comls. !)rir III thl' /lour .md (ook. for 1 rlIl11l1tl·.
1 c ups eU' purpon flo ur \VIII,k III Ih ... broth. scT":lpm}:: up an) bmw,,..d
Sett e nd p*pper bj[~. Whisk III th ..· nlllk, '\a lt , PCPlwr. ami ra)~nrll'
J4 teasp oon (,lIye nne p e pper ,lilt! <;IUlIIIl'T nllul till' gr.J\')' ha~ dllck~lIcd. abolll
c up butte rm ilk ( s•• p ilge .91 ) .5 mlllU l l·~. SpOOIl th ... }::ral")' O\'('r till' 't"'ak,
I" g, eglll hd(m.' \~r\"ItI~.
1 te, spoon bak ing p o wder
)1, t e" poon b aki ng soda
6 cube st eak li ( S o un ces . ach ), p o unded 5e.)t :J(ilcACII 5ip: M AKE IT CR I SP
y. Inch thick
W e st o le II technique f rom many fried chic ken
4 to 5 ,"ups vege ta b le a ll
reci pes in o rde r to come up wi t h a cOlll lng for t he
steaks that w ould rem ain c rispy. We ad ded bot h
CREAM GRAVY
b aking soda and b ak ing powder t o t he ml ~ t ure.
I o nia n. mince d
wh ich help ed crea t e a lig h t , c risp co.t lng thaI
J4 t ,.sp oon dr ied thym e
f ried up to an Im p re ss ive, dark mahogany colo •.
2 garli c ( Iovu. m Inced
Main taini ng a consl Sl ent 0 11 tempe. atu re w.n key In
3 t a bles poons a U· pu rpos. Iio ur
keeping the coating from beco m ing too g re.ny.
Y.i c up low-sod ium ch ic ken brot h
2 CUPI who le m ilk
y. I •• sp oon Hi t
Y. , ... poon p e ppe r
Testing: Which Sl eak Knl .... es Make Ihe Cut?
Pinch uyenne pe ppe r If you\....· ('wr \h0I'I:><"d (or \!l'Jk klll"l·'. \'011
kllO\\ J. .....·1 C.1Il r.lIIg~ fmlll S40 to ~" lIIurh a<;
1. "or tlK' 't<:ak: A{~IM .1lI o\,t'n r.lck 10 th~ IllJddle S150. Uut dOl.... prlc", mJk~ ~ dltTl'n'lIn' wlt""n II
posmOIl .lIid !I<".n til<" 0\'-.'11 fO :!(M) llq;I'I.'i...... TO\~ (01ll<''1 to p... rform,mn:? Itoulldml,: up iiw 5\.·I!;; of
fh~ l!nuT. I ubk'<;pool1 \.,11. 1 H'J\I)()()IJ IX'Plx·T. ,Iud "l·J.k kill".....,. II·... {·ooh·d sunil' q ....lk , to lind out
!lll' ca~"I.'nnl' [~l'lhl'T III ~ shallO\\ dl'h.ln ,''It""l.:ond \1'/1' IIllllatly hk ...·d Ih ... f~cI alld p ... rlorillann·
\h"lIow dl.h. b~a[ [h~ hU[ll'TI1l1lk, <'~. haklll); po\\"- of th ... ll cllckcls r our Sur Steak K 11I\'l'S and [hl'
dl·r. ,lIld h.lkmg SlXiL f~~[Ill"r (it II Lil h~t fO.lIllY). Wii,thof- Tnd('1J\ Cla" ir SICJk Kn l\'\..... bill afi"'r
lindlll}:: tlw they COq bl·twc<·n SI-IO .lIld S150.
2 . 1',1\ til<" ~tl';l b dry \11t h p~ pl'r lOW,"". dwn thl'lf durnl \\'01\' otT.
'~.I'on IHth s.., h ;llId p~]l]lc r. D n..'d~l' the \(l'.lb BUI right belllnd thl'<;'· hi}:: ~hots \\"l'r~
throll~h the /lOUf. till'lI l·ll.1t with Ill<" buu ... rm,I" C h ic ago C utl ery St eilk Kni ves, W:ll n u t
11l1""1:llIrl". th~1I rO.lt ,1).;.1111 with II1\' flour. LI )" [h ... T mdili o ll . AI S-IO for .1 ~~t of 1{llIr, II 11'.1' ~a<;r
b.mer~d 'Ie.lh Oil ;\ Wlfl' r.lck. to o\'erlook Ihl·I' 1\·~s~co lllfort.\blL' halldk'~ alld
r.mk thelll f1!;ht III with t hc bl"[. r!wsc klll\'l.'\
3 . [lour th ... 011 I1ltO ,I [,I~l'
Ducch 01·... 11 1111111 II l\l'fl' ~ha l'p and t h ~ !,:l'lIIly cllrwd b"'dt'~ nude
I1ll·~SUn..·~ I I1Kh. I [,·.n lhl' 011 Ol'<"fII ll'lhum-llIgh lor ~lInpll' ~ltnllg. Alld thl')' 10l)ked hk.· Ihl·y
hl';U I11ml It Tl'oldll" 37;; fk~I"\.""". Fr) .l of th ... hdongt'd III tlll' Ii,t 01'.\ ~l'I"io\ls ~tl'ak l·.lt~r.
<;c...,lks until dn'p !,:old... n bmwn 011 hoth ~idl" .
•Ibout 5 111111111\'$. [hen tr:IlI<;(l'r 10 J p.ll:><,·r-lOwl'i-
1111<".1 pl.ne 10 dram. RelUnl the 01110 ]75 Ikgrc."i
.lI1d 11:1:><''011 wllh ill\' n..·I1lJ.JI1I11.!-! ~h·J"~. 1 r.lIIsl'.. r the
m'.lks J. CI<·.1II w ire T.ld, ~·t on·r.1 rJlIlIli<-.:1 b.1"-
to
1Il.!-! ~h~et .111<1 k<'l'p \\~ITH' III till' O\·\·n.

T H E ... MERIC ...· S TE ST K ITC HEN FA MI LY COOK B OO K

PRIME RIB
5ERV"-S (; \0 8
P~EP TIME: 5 minutes
.3 hours 40 m"..... tes plus 1 hour
T OTAL TIME ,
standmg time

I t 1,m If (,'lIIct Itl IlIIl'jll.~ primc ,i/,. if ),,111 /WI'I' ,I cI'<';Ci',

huy ,Ill' jim nl/ ($(1' p.~~ J·M), -11,jj nil I ) "'''It'
dnir-
'IMr /ltYdUj( II (,Jl/Will'< lire /,"\.... Sill,":/(' ri/!.fJ't' IIIIIM/"
1I!111 II Ii bs j:mJ'. nil' $1'('>111/ mi. II'Ii;(ir is $Iill </11
('.\"rellt'lll r(~bl. I/ois ,I [mdl'IIr)' /() be 11 lillie 11-.$ /.."dl'(
,lIuiIlWn'JIII)'.

a'pound) stllndln9 rib rO oll$l , w ith 3 10

4 rib s
S/lil lind pepper
2 teaspoons vegll tabLe oIL

1. FollowLIlf,: tlw photO. 11<: the: roa,1. Lei stand at

room tCl11paawrt', cowrcd lo~cl y with pb~nr
\\rJp. for I hour.

2 . Adju)t an O\~n r.lck 10 th~' lower po<;11101l

,l rld heat tlw O\,l'n 10 250 lk};:H.TS. I',n Ih" ro,bl For JUICY pr,...,. tob, be sure to reSI the fOIIS\ after COOk,"II
dry with p.II"" tow<·I~. 111,'11 ~<'.1501l wuh ~~h
.md IK'pper. I leat the oil m a I.lr~c skillet owr
medium-hIgh until JUS! smokmg. Urtm n tlw TOJ.,t
on all snIt'S, n,:ducing (h ... Iwa! If Ihe 61 begms (u C AR V ING PRI M E RIB
~mo kl· . ,Ibolll 1\1 mLlllIIl'~. Tr:msfi:r till' maq to l
Il'tre ra ck 'iet 111side a flrgc roJS(1I1!; pan .

3 . RoJ.,( till' bl,.:r 1lI tIll' ol"Cn 10 1I11' dl·~in.'d

doncl\n, ('l'l' p.Ig:I' JJ ..). J to 3~ huun.

4 . It l'mow till' roa~! from till' 0\'<.'11 ,ltld tr,lll~fi.·r

10 J carvll1g board. Tcm wnh roil and k·! n'''t rOT
:w mmU!I'~ befon.' remol'llIg th l' II\im' ,\lid carv-
mg. fo!lowmg tIll' photO'S.

T Y ING PRIME RIB

1. Usang" C6rVInII fork 10 hold the fOlIO! ,n Dlace. C:UI
"long lhe nb bones to remove the meal from lhe bonoH

It Is imper~hve to tie the proma .It:> before roast'''>! If lelt

unlled, lhe out ... I"rer of meat .... 111 pUt! awav from thoe ttb·
~ muscle and overcool< To ~I thIS problem. I,e the 2. ~ lhe .oast C:U1'SI(Ie down Coarve lhe meal KrosS lhe
rOilst al both ends. runnIng Ihlli tWIne parallel 10 the bor>t> g r"", ,nto tllock lIICes

ROMI.ng lhe I..,m,,\oon 00 a
"",re rK~ allows.-.en
D. own,"9 ,n the 0""""
ROAS T BEEF TEND ERLO IN
SER VES 10 to 12
PRE P TIMIE: 5 m,nutes
TO TA, L TI ME, I hour 15 m,nutes pluS I hour
standing (lme
SI'rI~' lire 1('11/1'(/"111 U'111r /-/<'f"eroldl,(/I .'1,111(<' 11"1.";1'
i/J9) ,,, Sods,l I i'nk 11'' -' ;1" 6 44 /. s.~, rill' 1'11<1/<>,
I\~..;r i4j ./", 1I!f..rtlI,Hi,,,, ,I/"'W trlilIIIUU"; ,111.1 IJ'iu~
,/if/ilif//" III,
(6- 10 7-pound ) .... hole unpeeled beef
tenderlo in
2 table spoons vege table all
Salt and pepper
1, 1'0110\\ ttl!! fhe pholo' 011 ".1).:(' J45, frttll .111.1
til' the ro.ISt. LCI st,\ml.n roanl tempera tlll\', co\'-
l·rt'd !oosl'ly wilh pbNK \\ rap. lur 1 hour.
2 , A(~lISf :III O\'l'l1 r:l(k to till' ul'pn-ll1 lddlc \'0'1-
tion .l11d hl'.ll fhe 0\ ....'11 to 425 dc~n;:t.'S, l'JI thc
TO$! dry \\ IIh pJI}<.'r (Ow<'Is. tlll'n rub WIth the oil
,md 'C:\\OII \\ uh \;I!t ~nd pt'l'l'l'T, Sel Ihc !l'llderlo il1
011 .1 WI~ rJlk >ct owr .1 TI1IlIllt"d baklll!,: shwi.
3 . Rna'! Ul1I11 th.· Cl'III"r Ius TI.'oKht'd fill' "t"IR'd
(thc vcry ("e!ll,'r \\ til n'lll.llll .1 dl'~R'e
dOIl.'Ill' "
mOT.' r~n' !Iun Ihe cnd_), 411 to 50 minutc •.
THE AMIERICA, ' S TEST KITCHEN FAMILY COOK BOOK
4, Tr.llhl~'r till' m.N \(J J filum).; h".I,,1 ,111.1 It~m
\\ult lilll L.'! ""! lor 2I1'I1lU\llt'S betl)fe f.'1I10\
III).: !I)., f\\ lilt' .md ~hnn~.
To Make Ahead
fl1<' cooh·J Il'lIderlOiIi ..,111 be couled. \\ r,lpl'cd
tl~hd\ III 1'1.1~11\" \\fJp..lIltl rdr,~,·r.lIeU lOT up III
2 d.l\'. SII,'.' ,md \efn' l'IHII,·d.
Tasting : Is Wa re hou se Club Meal Any Good?
WIll'tI II COIll.", to bllyll1~ ,I spet.:I:I1 nil \)1 h~'d
hloe 1.'lhtcrl< )!!1.llIor, · .1I1d mOl\' cook. ~r,· hyp""
111~ thl' \\lperm.l rloel .md "lIher ~n·"III~.1 h.lr!,:~1\1
,1\ w.lrdlOlI"-· dub.. (IT r.I)'1I1~ ,I pn'J\lnl1 n lor
"'l'l'lIJI ,," bn'( P11I"("h.I'l'" throug:h 111,l1l~(1 rd.'r
..ollr('.... Is tlll,te ,I dlll~n·,K~· h"{W"l'n mJm th.lI
CO,t 5') .1IIt! 54') p" r pOllnd?
hi .1 bllllu f.lllin).:. wc tn,'d IhA:.· \\",11'1.'1\011'"
1"lltkrlO Il I'. tlm..- Ill,lIl-on ler !t'lllll'rlo llll ..111d 011<'
'lll'.'rnLi rkel hr,\11d. Gin'1I till' prin' dllli.'~nn~.
\\C wen: ,hocke.1 by 111,· R.... Uh.•. A, :t "ho1.-, w.'
iOIlIl.! 0111\ ~uh!'" difTel\'IK." III l!avor ,md I'.."tlln·
.l1nol1~ til<' '<'\...·11 Il'lId.'rIOIlI'. Alld. '"TJ'T1\II1t-:iy.
"'\'l'(;li ot' Ihe ,,".tn:hOlI,, ' teIH.lerlO1l1' pl.1n·d 111
trnll! oi Ih.· pn.'1lI1U111 nUII-on kr m;h~. fl1l' ()\11~
dOWINd t' 10 til<' \\'Jrt'hm lll' t"II,krlo ll1\ \\.1\ th.1I
th,'\" elmt' "ulI!,,'ek...I." '00 It took SUIII(' 11111" JIllI
Imllmlll~ to ~l·t th.",· rtl,I'I' 10 the polin \\hc~
w,' nmld cook t!ll'm. U III, .'\'ell wllh Iht' waSle.
th.·\ \Wn' ~t111 I1II1<"h dleJpt.'r per pound Ihan ,1Il~
tldl.'T nl.lSI.
,lIJ III the end. \H' R't.:lIII1IH t'lId bmmp: ,Ill
ullflt'ele d It'lIlkrl01 11 .11 ,I \\.In,holl<'.· club .md
Im'·'til1).: 1:; 111111111"\ 10 ITim tht' I:,t vourself. YOll
Will nOI tll1ly ,,-\\,,' <"OI1,,<ler,Ihle 1l1Ulle} but ,1"0
"IIJny 111!"h-ql1.Iltty mC,If.
gut JUtcl&m fiip: HIGHER tS BETTER
When It comes to roasting boo f. we prefer to cook
the meilt at a 10.... oyen tempera ture to ensure
that the .... hole rOilst Is evenly cooked througho ut.
But because of the tenderlO ln's long. thin shape.
we found a hotter oyen tempera ture .... as beller.
Cooking the roast at 425 degrees del/elop ed.
flavorful crust ..... hile the Interior remained rosy
and moist througho ut, The 9 re/ll thing about •
tenderlo in Is th.t the can ter 0 1 the rOllsl will .1.... ays
be a degree more rare than the ends, For e~.mple.1I
the center Is medium- rare. the ends .... 1II be medium.
.... hich is Ideal for a party .... here you .... ant to give
your guests some opt ions.
TRIMMING AND TYING A TENDERLOIN
Oepenchng on how Inmmed you. lenderloon f10 when you buy ,I )IOu ""'~ noeed 10 Inm II "'' !'Ie.
",,!'len you 9"1 II nom",
("'Spe<:",IIV " you bouoll! II '.om a wiS,ehous.... club) He'e's now 10 ttlm and tIe a lende.lOIn '.om 11$ most ba~,c "unpeell'(l
Siale II YOU'Vi! DOug!>l is parl,all), 'rimmed 'oaSI. Slmoly PIC~ up f,om , ..... Step below INII seems 10 best mille!> tile 'OlO~t you
hll"e Yoo Clln e~PKt 10 lose UP to tY. pounds oH Ihe net welglll plllle 'OolS! )'ou 000'01"1 dUring I..... l"mmln9 I)'o<:e',

1. Pull aW/lY the outer Iaye< 011/1\ 10 e xPOse lhe flllly 2. Putlthe chllln of fal _ay f.om lhe .oast. CUI II ofl. dnd
c ...... 'n 0' meat d,sea,d Ih" chll.n.

l . Sc.a~ lhe "I.., .k,n at lhe crellsu In lhe Ihlck end 10 • . from the s,lve. sk,n b)I shclng under ,I lind cutt.ng
expose Iha lob-fl uowa.d

$ , lu ... the 1.... <:Ie.loln <We. lind remove the 'at f.orn the • . Fold the Illln 110 of lila <OlISI under by 1I00uI 6 Inches
und" ... de then us.... 12'lncl> length. of t ..... ,ne 10 lIa the roaSI eve.y
!\I.,nclle.
ROASTS 101: AN ILLUSTRATED BU Y ING GUIDE

\Vhcn 11 COml'~ 10 hUYIl1!-\:I m·d roa~t, tJwrc an' :1 101 of OpU OIl~ to choo~ from. ]jUI u·~ not IX)~'lblt' 10
It'll hoI\' the I'O:lSt IJ~l l'~ o r wh~1 liS It'XIIITl' 1~ li ke· by J U~I [l'adi n g Ih.' !lb.-I. In ord." to 1,:1\'(.' you JI1 Idea
of\\h.11 tlwsc maslS an:' l,h', IW coo k"1i ('ac h OIW 111 th.' I<'SI btc hl'll SCwr:all11nl's!O lYJl u JIC them. In
till" chan wc\~ focml'd llil Ibvor (***" b(,lIlg thl']X""' ) Jnd ()<;t (ssss bl'lUl:( the n1(l<;1 CXP1'lISIW) ,lI1d
,dellutil'd rl1<' lr coml1lon nalll.....

TOP BLADE ROAST This broad. flilt cui w.n 'Iavorful,

Primal Cut: Chuck/Shoulder
Flavor: ....
Cost: $$
Alternate Names: Chuck Roast First
[ C",. ".d. Ro.". '0, C""" Ro."
Juicy, and tender. This (ut has ..
101of connective tlnue that Is
unanractlve but not unpleasant
to ellt .

·i .;- . , CHUCK 7·BONE ROAST

Primal Cut: Chuck/Shoulder
*. *
A bone shaped like the number
seven gives th is cui Its name. We

1
" Flavor: en joye d the deep flavor o f Ihls
. '~. Cost: 55 Ihln cu i .

,~ ~ Alterna l e Name5: Cen ter-Cu I Pot

Roasl, Chuck Roast Center-Cut
,j

CHUC K-EYE ROAST CUi from the center o f the

Primal Cui: Chuck/Shoulder
Flavor: •••
Cost: 55
Alternate Names: Boneless Chuck
Roll, Bonele$s Chuck Filet
Ii,SI five ribs, Ihls roast was
ve ry t ender and JuiCy, but was
crltlci~ed for being overly fatty.
Our favorite for Pot Roast .

RIB ROAST. FIRST CUT This cut conslsl5 of ribs 9

Primal Cut: Rib through 12. t oward the back of
Flavor: ..... . the rib seclion. It contain s the
Cost: SSSS large rib-eye mu scle and was
A1Ierna i e Names: Prime Rib. e. tremely tender and flavorful .
lOin End. Small End Our lirst choice for Prime Rib.

RIB ROAST. SECOND CU T Cut from ribs 6 through g ,

Primal Cut: Rib toward th e front of the rib
Flavor: ...... section. This roast wa s fattier
Cosl : SUS and a little less tender Ihan
Al l ernate Name: Large End the first cut, but It Is st ili an
excellent roast.

THE AMERICA'S TEST KITCHEN FAMILY COOK800K

TE ND ERLOIN ROAST The m osl lender piece of
Primal Cut: Short loin beef you can buy, wllh ,
Flavor. • mild, almost non-beefy flavor.
Cost: $5SS
Alternate Name: Whole Filet

TOP SI RLOI N ROAST This cut has a big beefy

Primal Cut: Sirloin flavor. But the vein of g ristl e
Flavor: ...... thai runs through It can be
COSI: $5 unpleasant 10 eat.
Alternale Names: Top Butt,
Center-Cut Roast

SIRLOI N TRI·TlP ROAST This small , triangular roast

Primal Cut: Sirloin Is moist but has a strange,
Flavor: • • spongy texlure and mild
Cost: 55 flavor.
Alternale Name: Triangle Roast

TOP ROUND ROAST The most commonly found

Primal Cut: Round roasl in the supermar1<et. This
Flavor: """ affordable roasl h.as good
Cost: $ flaYOl'". texture, and juiciness.
Allernate Names: Top Round First Cut, We like lhe top round roasl
Top Round Steak Roast sliced thin because II can be
OW!rlv chewy when sliced thick.

BOTTOM ROU ND RU MP ROA ST For the money, we think Ihis

Primal CuI: Round
Flavor: ""
Cosl: $
Alternate Names: Round Roast.
Bottom Round Pot Roasl ,
Bottom Round Oven Roasl
cut makes a Juicy, relallvely
beefy roast. Uke the lop
round roasl , II should be
sliced th in for se,v lng.

EYE ROUND ROAST This roast has a mediocre

Primal Cut: Round flavor,omd WillS considerably
Flavor: .. less juicy Ihlln o t her roas l s
Cosl: 5 we tried.
Alter nate Name: Round-Eye POI Roast

BRISKET This large reciangulllr cui

Primal Cut: Brisket/Shank weighs 13 pounds. so it is
Flavor: """ often divided Into two sub-
Cost: SS culs. t he nlll CUI (pic tu red
Alternate Nllme: None here) and the point cu i .
The flat cut Is more wid ely
available lind is the CUI we
recommend In this book .
 SLOW- ROASTED BEEF
SEIIVES 6108
P~£P TIME : 5 m,MOtes
TOrA,L TIMIE : 1 hour 4S mmutes plu~ 1 hour
5tand,ng lime
Our):m,ritf r,',mli" lllis //If/iI"d I!f (""Iw(~ I.' /111' "'P
m/,'m, 1m/ IW)' J,"I!!'bf (,',I._I /,.WII J~I.~WS 3 46- 347
lI'ill uw}.· ..·H/. [lurI'MI· GrIll')' (I"\~f 63.1) dlu/I"'/,I/,''''
,m' /lte II.JlIII;r/II{([''''I"UIIHlI'IW. 1.J.:I;"'w~ m,lk,' /',v,d-
Ifill ',',Il/ I...·r( ',llIIllIi(/W$.
(l - to 4 · pound) boneless b." rOils l
(see nol' /lbove)
Salt and pepper
t a bles poon vegetable 011
1. rollo\\ 1I1~ dll' photo. lie tlw m.l"!. L.'! 'I,md .It
ro<Jm [Cm pa.1IIIT." con-red 10011·1) II nil pLI"IC
wr.ll\ (or I hOllr.
IOI\l'r*l11uldk· I'0~I­
2 . AdJl1l\ .111 01'1:11 I'lck 10 1h l'
IIOIi heat Iht' OWII to 150 dl'.,:rn·,. 1'.11 tlw
Jill!
ro;}q dn Wllh p.ll'"'r IOwd", tlWlI ~"1\'111 I\nh \.,111
and PI'Plx'T. I-I ... JI dlt~ 011 III J I.lrgl' ,kill." on'r
IlW(hIUll ~ lll!-:h IW<lt until Ju~t '1ll0klllJ,:. Uro"n
thl' ro,lq on ,111 mi ..... n.-du CIJ1J,: the h",1( If dto.'
1:11 h":J,:lIl~ (0 ~mo l. .·. loom 10 mil l utl'~ Tr.mlli.or
tlw m,.,t to ,I WITt' r.Kl ".or Ll1\ul., ,I brJ,:I' ro.l'l~
lLIJ,: 1',111.
3. 11..o;N IIIl' hl'cf ill thc O\'CI1 10 Ih., dl"Lrcd
dum'm'~~ (",., paJ,:c 334), 1 10 I \I: h<)\Lr~.
4 , lran,li:r tIll' ro.N 10 ,I.·an·m~ oo.ml.ll'LII II ilh
t<111. Jud k l n"1 for 20 1III1ltll,"\ hdur,- TCIUOI LI1!,:
,h,' mille .LII,I ,hClng.
5eJt X ikllt/l fj jp: SLOW ANO LOW
Most roast beef recipes call for cooking the meat at
a moderately high oven temperature of 350 degrees
with a blast of high heat at the beginni ng or end to
brown Ihe roast . Su t thiS approach ollen lead s 10 a
rOll5 t w ith an overcooked exter ior and an unevenly
cooked Interior. Our method quickly 5eillrs the roast
o n the $I0velOP to d evelop a brown crU$! iIInd then
cooks the ron t at a low oven temperature of 2S0
degrees. Cooked in this fashion, our roast was
ro sy pink from surface to center, juicy, lind tender.
You don 't want to u ndercook (or overcook ) a beef
roast ; always pull it f'om the oven when It Is 10 to
15 degrees under th e final desired temperature. As
It re st s, the temperature will climb so t hat the roast
ac hieves the desired done ness,
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK
How and Why to
Tie a Roast
Mosl cuts of meill1. whether a beef roasl Or a
pork lOin, are unevenly shaped , which make s
it challenging 10 cook th em evenly. The thin.
narrow ends of Ihe roast will ove rcook before
the thick middle part Is done. Tyi ng the roast
helps by holding the mea t in a more even
shape, which in turn evens o ut the cooking .
It al so t idIe s slumped roaSIS into neat, rO<.Lnd
ones, making 10. a " Ice presentation lind
easier slic tl'lg . In the teSI kitchen , we prefer 10
use th ick collon tW ine that genlly holds I he
roast In shape withoul cutting through It .
Wr/lj) POKes 01 'Wlne .,cund thoe .oaSt and IlIst,."
w,th a double knot. 5n,(I orr .h.e exc<!"Ss and repeat
down the len\lth 01 th.e .oast 5Pi1<::.ng each ILe
abou.,).oS ,nches apa'L lhe knots shou ld be ,nug
bu. nol ught
PO T ROAS T WITH ROOT
V EGETA BLES
SE RVES 6 10 8
PREP tL ME: 20 m,nutes
t OtAL t i ME: 5 hours 20 monules (oncludes 4 hours
15 monl.ltes 5,mme"ng t.me)
Our,l;mm,,' (111.1,>/ P,,/ (,',1.'1 1$ ,I (/111£1,:-,·)'1' (,),/)1 ('1'4'
P".~'f .146/. /Jrr,III.'1' (hurk rod,1 «)IIIiIIIIS $1'1,(,.,,1 "Itn'$
"f Hm."h-, 111<'." /rI,lfkfl, ,rll,l,f f(~I,1 lI'uh 1/11,,.. linl
';"'1111,1111" ,nllrr; 1"'lIn~'r: If "!'«,J,,,)'. lir II )\'11"("//;
1;'II"lml.~ t'rr I,h"", "II I"I_~" 149
(3 ~-pou"d ) boneless chuck-eye roaSI
(see note abo ve)
Salt and pepper
2 labl espoons vegelab le a U
onion. chopped coarse
ca rrot , peel ed Bnd ch opped coa rse
TYING A POT ROAST 4 . Add the I')()IJIO<.'S. shc!'d CJrrots..md PJf"IIII"·
.. ubll1er~lIlg "Will III the hqUld. alltl C011l1l1lle 10
cook In th~ O\'~n ullIII til<" b~'el Jnd \·e~l-l.Ihl\""
,11'1.' ,,'.. der. 45 IIlumt\."'<; 10 I hour.

5, Tr,llId"'r till' maq to ~ (ar\"m~ bl).lrd In,lll'llI

\\lth fOIl. Tr.lnsf~·r Ill.' vc~et.lbll·' to .1 ,,: r\lll~
plan er alld (ovcr with foil I\) h'ep Ihl·1II \\.IfIl1.
I Ct till" 1t<llIid 111 till" pot "ettll' l'lf ;; I11mU{,·,.
tlll'1l ,kll H lll)' f,1I from lnl' 'iurl,lCe U'IIl~ ,1 'pOOIi.
Add Ih~ \\ me ,\lid <imllier fo r ;; IIIl11utL" .....eJilll1
with ult Jnt! peppt:r 10 tJSIl'.

Cut two 2·foot pIeces 01 oo".... 's IWlne W'",p one poece
¥OUn<I (I'M! roast "'bout 1 1nd1 /TOtTI the botlOtTl ",nd loe
w,th a double knot SnIP olf the eXCfiS tw",. Repeal ..,th
tl'M! second p,ece 01 tw,ne W''''''Plno It abOul , ,nch from
1M to!)
6. Ih'lIlo\',' tht, IW\II'- from !I'l' ma)t, sllC\.· the
Im',11 11110 Y.~ln(h-dllCk slin'" Jml JrrJIt~e on
tlw pl.lll,·r \\ uh tilt" n-gelJble<. I'ollr Y: Hlp of
tht· \Jt1re o\"er t11(' 1tll"3t alld p.I"~ Ihl' rclllJIIIIII~
~JtI~·e SI.'par.m·ly,

rib cele ry, c hopped coarse [jfJt :J(ib:lu-tl fiip: OV ER CO OKED O N PURP OSE
2 garUc cloves , mi nc ed Four hours may seem like II ridiculou s amount o f
2 t easpoons sugar t i me to cook a piece 01 meal, but w e d Iscovered
cup low- sod ium ch ick en b roth (h"t p ot roast w as ac t ually better In every w ay when
cup lOW- sodium beel broth ~overcook ed.· After c ook i ng the pOt roasl for such
1 sprig Iresh t hyme or Y. t easpoo n dried
" long tI m e, nearly all the l at and co nnective !I ssue
1)/,; c ups water
rnad d issol ved, g iving each b it e a soft , Si lky teKlure
l J.S poun d s SImlU red pot atoes and r1ch succulent Ilavor.
(ll bout 9), halved II I" rg er than
1J.S
Inch es In dlame ltr
1)/,; pound s carro t s, peel ed and sUced CORNED BEEF AND CABBAGE
J.S Inc h thick
SER VES 8
pou nd parsnIps, p ee led lind Slice d
PREP T I ME : 10 minutes
J.S
Inch t hick
T OT A L T I M E: 2 hours 30 minutes (Includes 2 hou.s
y. cup d ry red wine
SImmerIng lIme)

1. AdJlI<t an own rJCK to Ihe 10\\"er-l1Ilddk pO'>iuol1
,md h .... al 0\'\.'11 10 300 dt.'gTL'i.'S.P,1t Ihe n),lq dry with
)','p,.-r 10\\"\.'15. then SC'ason wnh s.'llt .md IlI.llp<'r. I-I I'JI
til\' o tl 111 J b1J.,~ D mch (1\'1:.'1\ owr 1JlCdllllll-]lI~
lll'at u lln] JUSt sl1lok1Jl~. B lOwn Ih .... roast 01\ all ~id("<;.
n·dllcmg Ihe h!'~t II til\." (;n Ill:~lII' 10 'Illoh'. ~l')()tH
I() 1ll111111\."'<;. T r;lIl\fer till' ro.l"'tO ,I bib'!' plJte.
2 . Add th~· onion, choPIll'd C,ITrOL ,lIId cder)"
10 Ihe 1:11 lefi: m Ihe pot ,md cook o\"e r medlUlll
h",l1 111m] hj:th tly browned. about x minutes. Sur
111 tlK" garlic Jlul ~lIgar .\lul cook UlIIl] ID~l"Jl1I.
300m Jf) )eeonds. ~ur III tI)(" brolh" .mu IhYll1'",
"erJIlIll~ tip Jily browlled bll'.
3. It,-lIlm the roJ~1 and Jlly ~CllIll1tl1a1,·d Jtlic~'
10 till" pOI. Add til(' \\,Iter unullt me.I'U""" half-
\\";Ir 111' till" 'Id~"'<; of till" 10,,,"1 (yot! may not lIet·d
II JII). B rlll~ to ;1 'IImn,'r. eowr. ;wd lr.lnd"·T 10
till" O\'~'n. Cook, tUTnlllg Ih~· ro,l.t over l'\'l'r)' JU
111111111<.·,. tor JY: hOllrs.
Sal~' 11"$ n-""n~,r,1 I",,,,,')' diil, ".ill, iI,'''rr,,'/,)iI.
11"l}rr,ld,,;h S.uuc ("'~\?f' 6J9j, <'r ,\?r.llllr "",,',m/
l.rr""w ",,'01/ (,U, bc 11,U',{ ttl U"'/.:I" C,'m,·,/ fj,."r( 11",(,
(p".\'I" 140j.1 11,t'II 0111"'.11 ,hr r"/./,,,.\'<', ""'/.:I" )"rr 1<'
Ir,II,(" til!' I"t>rt. 1/11,,,,,.,, tilc 1I't"(~\?/") 11111):111 "/JoI" u~/(It-
1"<"'/':"'.11.
( 3- to 4 -p ound) co rned bee l , tr Im m ed
3 bay leaves
ta bl es poo n whole b lack p eppe.co m s
tabl espoo n Whole muuard .eed s
Wat er
IJ.S pound/i small red pOt.-.t oes (ab o ut 9 ),
sc rubbed
I J.S pound li ca rrots, pe eled an d cut Inl o t hIrd s
hea d g ree n ca bb.-.ge (a bout 2 pOund /i),
c ut Int o B wedge s
1, Add Iht, rorncd bet'f. h,IY k.m.''', )ll·pp\'rruTn'i.
.lIId 11Il1~urd 'Cl'd~ to 3 l.1rgl' D lItdl own ,1IId
rowr hy y, me h of \\":l ln. Bnll~ to .1 ,UlIlller Jlld
5CJt J{i/ella l 5 ip: VEGETABLE RESPECT cook. ~km1l1uIIg oIl' ,my ImpuTlrll:-~ Ihat rI$(.' 10
All too of len Ihe vegel.'lbles In boiled dinners
rill' ~urf.l ce, umil a fork shdl'S e.lsllv III ~ n el OUI of
Ihl' (",'me r ofthl' IIIl'JI. 2 to 3 hOI; .....
see m like an aftert hought. Unce remoniou sly .'Idded
to II crowded pot , t hey e merge overcooked lind
2, I-lenl thl' on'lI 10 20U dcgrct,~. Tr:ltISrl'r tilt'
mushy. The best method for ensu r ing properly
nR'JI to J laTj!l' bJkll l!o: dIsh and bdl., I cup of
cooked veget.'lble s Is 10 cook th em In Ihe brO lh
Ihe cookmg Iiqllld owr the top. Cowr wllh (oil
Ihat rem.'l lns .'liter the mut Is done. Th is not only
and h ....'p warm III tht, o\'('n.
benefited the veget.'lbles, giving t hem a fuli round
fl.'lvo r Irom the salt .'Ind ,,,1 In Ihe brolh, but It lIl so 3 . Add the potOiloc.'S and Clrrot( to the !trlmd
'}lIowed us Ihe t ime to let the meat re st before
1.-(1 111 rhe pol and ~mUUl' r 1111111 dll')' hc!;1II 10
slicing it .
~Oflt'n, about 10 IlIUlllt('S. Add Ihe CJhbJg" ,md
~\imilcr IIl1ul all till' n-get~bk... ,Ire Icnder. 10 10
15 mmlll .'~.

4 . \Vlll'n ready 10 serve, 1"\.'1110\·(' the.' mc;u (rom

CORNING YOUR Ih<.' o\"\.'n, ~hn' II ,lCro~S till' gralll mlO \Io - I\lch
Ih,'.'S"md Jrr:mgt' on J pblle r.TT:il1Sf,' r till' Cookl'd
OWN BEEF
\'l'getJblc~ 10 till' plaUl'T J\ld mOL~tcn \\'1\h 3d<h-
SERVES 8
lion.11 n}()ki\l~ hqmd a, nn·lled before S<.'rvmg.
PREP TI ME: 10 mmutes
TOU~ TIMIE : 5 to 7 d.'lYs

H,r/.:'~I!cd
(O)Tllcd b~Tf;s rel,lIi.,'I), C,' S)' 111./11111 ill
IIIMI ,11/"·"","/':'·", bill 1I'f .(,'"IIIII/IC jI'lI\lf ,,,,rI BRAISED BRISKET
I,·xwrr r~( 1"'1111"(''''''·'/ lJ«..f j" ' 1I1H"ri"r. !( pm SERVES 6 [0 8
"''''fll" wllr .",11 II,r ,r(r\cn,IIcJr Slldrr, Ii'·hi.I!MI' PREP TIME : 10 mlnules
rm'lIImt"Ud .l!wm.1! Ihis ,I "1'- TOTAl.. TI ME: 3 hours 30 mmutes (,ncludes 2 hours
30 minut('5 5,mmeflng I,me)
y. cup kosher Hit
tablespoon black peppe.coms, 8u/{IIc11 ,!(ir"ll sr/",r.llr II w/h,ir bm/.:fI ,111" ,u" po"I.(,
cracked Ih,. )/,11 WI ",u/llw P['/II' fill . ·/1u' IX'IIII (III is I/,;( /.:cr
1 lablespoon dried thyme ,md ,I /.it ~Imtr tll<III rllrJlIll nfl.17,,. /1<11 lUI, /r,.u,·,'f"r,
2 tlilspoons allspice is 111<'"' [;;[Ir/), cUlI;I"bir. II i- Jlrr{c, It; iiii' ,llr ./1.1/ {[II
2 'lilipooni p.'lprlka III tillS r,,(lpr.
2 bay leaves, crumbled
(l V>' to 4 Yi-poun d) beef briskel, (4· 10 5·pound) beef brisket, Irlmmed
trimmed (see nole above)
Salt and pepper
MIX Ihl' ~all and SpKt'~ IOg.,ther 111 a Slllali 2 tablespoons vegetable all
howl. Sp.·u Ill<" lm,h·t ~hout 30 lillll'S 6 o n ions, h,1lved and sliced t h in
pl·r ~Ide \\lIh ~ menl fork o r metal ~kcw,' r. 2 t ablespoons brown sugar
Rub ,' .I("h ~Id,' "wnly With the salt IIllXtur,'. 6 garlic ClOVIS, minced
l'!.IfC the bri,kcI III ,I I.l r~c zlppcr-lock IMg, teasp oon tomato paste
(orelll~ out 35 Illuch ai r n~ po~~ i blc. !').IU' Yo cup ali ' p urpo se lI our
011 ,I r Ullllll'd b:lklll~ sh cc,t, cowr with .1 1 cup low·sodium bee f broth
~lImlar-silcd pnn, nlld welglu with tWO cup low· sodium chltken broth
brick- or I.lr);c ("JIl~. Itcfn~era l " for 5 to 7 y. cup dry red wIne
d.l)"'. l llrlll11),: OIH'e ,I day. R inse and pal thl' 4 blly luns
nu.'nl dr)' be(oTl' IISIll]l;, " sprigs fresh thyme or Y. teaspoon dried
tabl espoon cider vinegar

1, AdJu'l ,Ill 0\"('11 T:ick 10 the 10wer-lI l1ddl .. ro~;­

lioll .mel lieJI 0\',.'11 to 3iIO dc),:rn'S, l'al 111l' br"kt'l
dry \\'lIh p.JI"-'r 1{)\H"ls. tllt'll ~ .. a~/I \\ I(h ~It .lIId
JX"Pper, 11(',11 tilt> 011111 ;1 lJT),:e \Ju(Ch oven 0\'c:T
IlIl'dlUllI-hi!;h hc,ll tl/lul '1Il1ll1crmg.. ]\ro\\ n Ihe

THE AMERICA' S TEST KITCHIEN FAMILY COOKBOOK

b.:..r 011 bOlh ~Idl"'. ,looUI I f) 1IIIIlUll·S. IIH~1l Ir:ms-
ft'r to J pl.llc_
2 . Add Ih~ omom. brown SU).:lr. Jnd Yo I<'l-
~ poon QII 10 till' fal Il'fl in the pOI .lIId relllrn
to rIll'dlUlll h~·al. Cook 1l11l1llhc 0I110n~ arc wdl
browll t'd. :lboul 10 mimliCS.
3 . SilT m tl1l' garll c dud lom~IO 1':ISt<' aud cook
unnl fngr:lllt. aboul J() Sl·COIJ(\S. Sllr in the !lour
.Illd cook for I 11imUle. Sur III th ... broths. w im·.
bay I<.":Wi.'"'I, and Ihym .... SCTal'lIlg Ill' allY browned
blls. Add 111(' bflsk... l. Bnng to a SIIllIlll'T, cowr. :llld
COOk 111 rtll' O\"ell UllUl a fork 5hd~..... elslly III :llu\
OUI of die celller of tht' bush'!. 2YJ to 3 houl"".
4 . Tr.l1lsfer the \mskl,t to a CIIUIll~ bOJrd. It·tIt
wl1h foil. ,Illd Il't rc~1 for J 5 m Ulu tl'S. Lt,t thl' 11'1-
md ltl thl' pOI Sl'll]e for;) 1Ill111ltl'S. thl'n ~ktlll all)'
1:11 fro m the surface Il~lllg a spoo n . Disca rd the
h'l)' I.·JWS and lhYl11e Sprib"" Sllr in tl1l' vinegar.
dnd ~e:lmn with \.,ll t ,md pt'pp ... r to 1;]\ll'.
5 , She... rhe brisket dlln ,ICross the gr.u lI (~ ... pagl'
427) J lld Jrr.l.n~e th ... <lin-s on .1 pbtte r. Spoon till'
"\JUl'e o ...... r the rlll'at and pass the n.'IlIJ IIllIl!; '\,11](".'
wpar.udy.
!JtJt :.KiUA(lt !ljp: THE SL IC E IS RIGHT
Even though br iske t becomes meltingly tender
"'tet being coo ke d fot hou rs. we lo und It "bsolute ly
necesury to slice It "cross the g rllin. II sliced with
the "rllin. the meat h"d an un"ppe"Iing chewy.
stringy te~ t u r e .
BRAISED BEEF SHORT RIB S
SERVES 6
PREP TI ME: 20 minutes
TOTAL TI ME: 3 hours 50 mlnules (,ncludes
2 hours ZO minutes simmenng lime)
'/7';s rrnpe HWks u,,/I EI\'.!lish.,,),le dIllIJlllllkru-sr),le
,h,,,r r,/IS (st'e tI,e t".l"C}. li e I'w(rr ,Ire L:·".'.!"s/,-sl),l(' ribi
.f.', tI,,· s;/III,1t- tr,IS,'" liM! ,h,'), <lI1'I,'~ (""P'·"'II'f'. ll c id..'I'
II' ,U·nt· I/lI'sl' nI" IIl,h /II,O'lInl 1~"'II<1('.( BrUlen'" I~
'hO."IIN "Is•• mll/..~ II .~""..I '1«"III/~lIIhlll'l".
6 pound s bo ne-I n En gUs h-style s hort rib s,
t rimmed
Sal t " nd pe p per
tll bl u p oo n ve g e tll bl e o U
2 on ions. choppe d cOll rse
2 carrots, p eele d li nd cho ppe d cOllrse
A Tale of Two Ribs:
English ys . Flanken
Short ribs "re Just what their nllme says they
lire: s horl ribs cut from any pllrt IIlong: the
length 01 the cow's ribs, But not 1111 s hori rib s
" re cut the same way. Probllbly the most
commonly found cut Is Englis h-style. These
ribs conlllin one long flat rib bone. to which
II rectllngullir piece of fatly me"tls "tI"ched.
The other cut Is clilled flanken·style lind
felltures II long:. continuous p iece of mellt,
llbout Jf. Inch thick, tha t hIlS been cut IIcross
the grllin lind contllins two or three smllll rib
bone segments. After tasting both o f these
ribs slde'by'slde, we noticed little difference
In lI,Ivot lind tenderness. We did lind thllt the
fi &nken-style ribs we re" lill ie ellsler to ellt.
beclluse of the short e r segments o f "g r"ln ."
But considering that flanken·styte ribs wer e
" Imost double the price 0 1 the Engllsh·sty le .
we prefer to use English'style ribs.
EN GL ISH·STY LI
FL"' N "'E N ·S1Yll
rib ce le ry. chopp ed co arse
9 " lIrtk cl oves. mince d
Yo c up a ll ' purp ose fl o ur
, tellSpoo n to ma to pas te
3 CUP I dry re d wine
" CUP I lOW-sod ium ch icken br o th
(' • . S-o u nce) clln d iced to mlltoes, d rained
tablespoon minced fresh thyme o .
, tellSp oon dr ied
3 b ay le"ves
Yo cu p mince d fre sh pa rsle y
1. AdJu,r .1l1 own rac k II) thl' low~'r-l1 J1(ldl.' I'{)~I ­
IIOIl Jl1d hl',lI lll<' 0\'<'11 to J OO d~'~rl'l~. I'll th.·
5f!Jt Xili:!um :lip: REMOVE THE FAT
One of the reasons why short ribs lire so lllIvorlul
is t hat th&}' con tll in lin e)(trllo rdlnllry amount o f
fat. But II th e m lljorlty 01 the lilt Is not removed at
seve,,1 It&ges throughout the cooking process, the
resulting dish will be lea.den and greasy. The IIrst
step Is to brown the ribs lind pour off the fat they
give up. When t he r ibs are tender, make sure to delat
the braisln..,IIQuld, too. The best way we found to do
t his was to let the ribs sit for a dllY and let the fat
separate lind solidify. Once wlldlfled, the fat cOtJld
be easily scooped off the top.
ribs dry w!th paper towcl~. then season wi th
~ah and pl·pper. H e,lt the 011 ill a brgl' DUich
own over lIlediu llI-hlgh heat until JUSt smok-
mg. Brown half of tlll' nbs. about 10 miu Ules,
Ihen (ranSfl'f to ,I lafge pbte. Pour ofT aH bur 1
t,lble'poon of the fill and rept',11 wllh the rL'lIl ~ in­
Ill!; Tlb~,
2. Pour off all but 1 t.lhle'pooJl of the fal from
the pot ,lIId return II to medllllll hl'at. Add tlll'
Oml)l1" C,lrmb. cdefY, :md V. te,lspoon s.lh Jnd
cook until tlu.' \,egetahk«; are ~ftencd, about 5
minlllt«;, Stir !II the garhc and cook until fragrant.
about 15 seconds. Sur HI the flour and tomato
pa'lte dnd cook for I nunute.
3 . Sur till" wUle,scnpmg up any browned bllS,
In
Sur III the broth. lomatoc~, thYllle, bJ)' !eav('$,
and browned nbs. I1 rmg to a simllle r, covcr. ;md
cook III the ovcn unullhl' meal is tender, 2Vz 10
JI1 hO\lrs.
4 . Tr.msfcr Ihc ribs to a large plate Jnd cover
with fOil to keep W;lfm . Str.lin the broth IIltO a
large cOl11amer.l.:t ~t,tlle for 5 minutes, dwn sk im
au)' (;11 from the ~urf:l ce u~illg J spoon. Sl1r in the
pap;ley Jilt! ,e;l~on wllh ~;I I[ and pepl't'r to 1.1<le
befort· <l' rvmg.
To Make Ahead
The f1b~ C.ln b~' prepared through SICI' 3. cooled.
cO\,l'rnlllghd). and refnge:rated to r up to J d3)'$.
I~l'mow any sohddi~'d fat Jnd bring to 3 simmer
over low helt. add ing w;ner 10 adjust the con~is­
Il'rKY of Ihe: \auce. Sur III thl' I'drslcy .md seamn
Wllh '1;111 and peppl'r 10 uste bcfon' ~\·r\,IIl~.
T H E A MER ICA' S TE ST KI T CHEN FA MI LY COOK BOOK
AMERICAN CHOP SUEY
$E~VES 4 to 6
P~E P TIME : 10 minutes
TOTA L Tr ME: 1 hour 5 m,nUles (,ncludes 40 mInutes
slmmermg Ilme)
lk sure /0 usr Ir.1II ,!!wrmd INrI ill rhiJ drsh Id I'rnnll
it Jr,'", INnmril(',! It'" J,'I'f.IJy.
5 tellSp oons veg et ab le oil
1~ pounds (90 p erctn t lelln ) g rou nd beef
o n ion, c ho pped mt d l um
red be ll p epper, , t emm ed, "ed ed , an d
c:hopped m ediu m
rib celery, cho pped m ed i um
2 garlic: cloves , m i nced
Salt
( lS -o unct) ca n to m at o sa uce
(1 4 .5'ounc e) c:a n d lc:td to m ~toes
1 Vi c ups low-sod ium c hi cke n bro th
e ounces elbo w m acaro ni (2 CUpI)
Pe pper
1. Heal 1 ICdspoon of Ihe oit III a 12- mch skillel
owr tlledlum-hlgh heal until JUSI \lIIok1l1g.
I1 rown half of till- tIleat. breaki ng It up Willi a
wooden 'POOtl, for ,lbout 5 mlllutt-';, till"n Ir.l.llsfer
10 J Illl·dllllll bowl. R{'pcal wit h I mon: tea-
spoon Oil and Iht· relllJlll mg bct'f.
2 . Add the: rem.lulltlg I t~blc5poon Oil to the
empty skillet Jnd n:turn II 10 mcdnnll ht'at unnl
shnnmer mg. Add Ihe omon. bell pep per. cdcry,
ga rlic. and I 11.'35POOl1 '\alt and cook until the
\"egellblt,S bc."gll1 10 ,oflen, about 5 lHlllutes.
3 , Stir m th{' tomato s.u u:e. tonlJto•."s wllh tilelr
j UICt·. th" broth, and the browncd beef. scnplllg
up lIny b mwncd bllS. em'er. n·d uce the heal 10
low. and suulIler unlll thc bcef and veg"tJbles are
lender. •lbOIll 20 IlHnlll~'S.
4. Stir 111 the II1:ICJIl)ni and conomle 10 cook
owr low heal. covered Jnd sdrrin); o('ra~loll,l lI y,
until Iht, lII~c,u'Om I) tendl·f. about 2n IlIInme).
Season with salt 3nd peppt'r to r.t~le.
5CJt :Kitdtm 5 ip: AMERICAN CHOP SUEY
Instead of cooking th e macllronl In a sePllrate pot
lor our chop luey, we cooked II alon.., with t he rest
of the ingredients. Thl$ not only saves Ume and
stovetop space, but It II110ws the pllsta ample t ime
to soak up the flavors 01 t he beet, vegetables, and
tomato sa uce.
ALL-AMERICAN MEATLOAF
!OUVES 6 to 8
PREf' 1"l l'Ie: 10 mmutes
TOTAL TIME : 1 hour 50 mmutes (.ncludes 1 hour
bakIng tIme)

.\Ir.IlIt.4 mix ;5 /I (omlllll.l/i,'II (~r ('1/11<1/ 1'11r/5 ,IlwlIIHI

/1('4/ 11" ~k. IJUd 1'1',,/ 111/1/ is m~lil(/bI(' III 11,,)$/ .I,m ¥t'r)'
51O.rs. If ),o u (lI/II1M Jiml "'1'IIt/o,!! mix, mbsrirult' I
I"'UI/(/ '!f 90 pnrrlu It-,III .\[nmwII1('1 ,ulIl I III,rurd '!f
,\!Illlmd II<J,k.

lablespoon veget,ble all

oni on, chop~d 'In e
2 !ilarlle cloves, m inced
!Ii teaspoon d rie d thym e
!Ii c up ketchup
Yo cup pll cked light brown sugar
4 teaspoons cider vln,ga.
2 large eggs
y, cup milk, plu$ .. Ira liS n.,ded
:2teaspoons Ol)on mU ltard
:2teaspoons Woreestt,shlre
A doubll dose of glaz.. help~ dl!Yetop lhe crust on our
1 teaspoon .-It
fr ..tHOI'm '""tl~f
Yi teaspoon pepper
Yo teaspoon Tabillco
:2 pou nds meatla. ' m b . (see not. a bove)
:y. cup crushed uiline c rackers or 1 ~ cups 5. l1ru.h the luaf wit h till" Tt'mal1llllg ket chup
'.u h brea dcfumbs (I •• Pllllu 300-]01 ) 11lIXIIITC ,l1Id (011\111ue to bah' ulllll thc cent ... r of
\Ii cup minced fresh p arsl,y tht,loafmea,uTl,.'s ]60 degTCt'$ on an m~u 111 ~rcad
th ... rIllO metl· r. abolll 15 minu tl's. Le t cool for ::!O
" A(lj\!~t an O\"cll rack to th ... mi ddk' p o~itiol1 and 111il1L11e~ befor ... sheing alld 'crvLIlI,:.
Iwal th ... uw n to 350 drgTt:l's. I-Ieat th~ 01 1 in an
t(-lIlch non' lic k s b llt,t O\,l.' r nll'dalln~11Igh Iw at
unti l ~ h lllllll ... rmg. Add the omon and (:ook unu l 9eJt :KiJc/rcn air: IMPROVING M EATLOAF
~oft ... n ... d, about 5 111II1U'1.'5. Su r III ,h ... prlic :md
Whil, melltloal Is by no means difficult to make ,
th)'lIll' ,md (:ook unn! fngra m , aboUI ] 5 Sl'cOIuk
we fOf.lnd a cOf.Iple of small s teps that un be tllken
~el aS ld ... to coo! for 5 minutes.
to mak' It evan better. Fi rst, use a mi~ o f mut s. A
mixture o f beef, pork, and , veal (labeled mutio af
2 . M ...anwhil .... mix toge lhl'r til'" ke tchup, brown mix at th .. market) gave the loal a round , mealy
,ugar, and vinegar and ~l'l :l~ lde. In a ~~'paratl' Ilavor. Second , select the right binders. Crac ker
bowl. mIx Ihe eSb""lllllk, m ust,lrd, Worccstcrsh m:, cru mbs and brelldcrumbs add ed nice tex ture and
salt. pepper, and Tab;I ~CO IOllctlll"r, did no t mask the flavor of the meat. La$tly, bake
the loa llr..-fo rm. Th is ' 8$ult Is a loaf with a crusty,
3 . M IX the meado.tf Imx, n:lC kel"'i, parsk y. s,l uti'ed
gla!ed exterior tha t Is mu c h differen t from the soggy
onlOIl 11lLXtl.1TC. and e~ 11lIXIILro: unn! evenly mass ..s that e merg e from standard loaf pans.
blended Jnd the nllxtuTl' do..'<;II', <;lIck 10 the bowl
(If dll' IIl IXmTC ~ucks. add ;tddil lonal n ll lk. a labl... -
'PO(III :11 a time, until II no 101l1-:... r 'uck~).

4 . Turn th... m ...:l1 1I1lXlUTt: onto a fOil-l ined

bakmg <heel and s hap ... 11110 a 9 by 5-mch loaf.
Brll'. h with h;tlf o f the ketchup mix ture. Bake Ih ...
IOJffo r 45 m inut.....
 1. I1r mg 4 qUlrtS wlter (0 l boll ill a larg~' pm.
Add 1 {"bk'Spoon '!dh and { h~' nooclks ,md ..:ook,
Slirrlllg OltclI, IIIml tilt'r ,Ire almost {cllder but
mil firm to till' bill' . D r.un thc n oodle'S. th~'n
TetUTll (0 til<' p-ot and (O"S \\ llh 1 ubl.'spoons of
l ilt' bUllcr. Co\'('r to kc.·p w;rrm.

2 . M l'anwlule. h ~~t 1 tabl.'Sj1O(lIl of tlK' 011 In

1 12-lI1ch sklllcl OWl' nwd lum- Iugh Ill'll u l1 ul
shlllllllcrm g. Add the lIIu~hroom~ and Yo I.'a-
spoon s.;!.1t and cook Ulml hghtly hro\\ m·d. aboul
5 I1Il11ut.'~, thell rr.ln~f<·r 10 .1 hOld.

3. I'~I tb.· h•.-ef dry \\ uh pa]lcf IOwc1~, II Il'U

.....'ason with $.llt aud pepl1<'r. Ad d Ih., l"I,.·mall1-
U1g 1 rabk'SpoolI ~I d 10 thc ~k ll1ct :11Id fl.- turn to
Illl'd!u m~hlgh IIl·.1I ullul J U ~I ~mo k 'llg, Urown
1Ill' bn'r ,lbOlit 5 lIum lt ~·~. tlll'n {r:m <fl'r to th~'
bowl wlI h th~' m\l~ h roolll~.

4 . Add Yo cup of till' 1\'lllC to the ~1..1 1 k l JlId

f.· tu rn to lIledlLlill heal. Simmn, 'Cr.1Jllllg up
a n ~' browlled bll ~. Ulll1l ~yru py, ;lbou t 1 minUte.
Ult.a·tefldet shces Of \endaflQln lI've Bf!t!1 Suoganolf the
te~lu,e 01 a s~w-cooked sauce In Q(lly 45 m'nule~
Tunsf.·f th.' \\'II1C 10 lhc bawl wlIh rill' l1lu~h­
rooms Jnd bcd".

IJhll"~poon bUII.·r 10
5. Ad d dlC I'l.'m,n n mg I
BEEF STROG A NOFF the skiUet and melt o\'\:r medll11 ll h.·at. Add
till' 0111011. brown su~r, :lIId l(nnato pASIC ami
SEIIVES 4
cO()k un ti l th.· omol1 15 hglnly browncd. aOOm 5
PREP TI ME: 10 m,nutes TOTAl. TIM E: 45 m,nutt'S ll11nul..... ~Ilr 111 the 110ur 111d cook Il)r 1 mlllul~',
Whisk III the brot h Jnd rcmlllllllg Yl ("up \\ 111('
s,'lIr rml", r.III (llfllll' rf",I.lcli dJl'ca/1' ", /"U lI'luil' _'Ii, and 51111111l'r unullhKkcn.'d. abolll 2 Illlllutl'S.
I'm"" rill;:' 1('flllltT lilt' S<lllr(Jf,lIl1il)' SlIml!,!" lillll' 'i,lN'
S/(l",(~ li,/wrl illl,' /I <ll1I1,IIN' suml(~ tI,t' lIun/it'd St'UI' 6 , Add ~11)' accmllul.ul·d Ju in'S fro m thl" lllu<h-
llr,IIIJ ",i,Hurt, bolek 1111,' Iltt' I"'" ~'fI"':o.~ml!ff. 'Ii, mmrr rooms :md bn'f. 5111' about Y, cup of the \Jun'
11t,/I IIIf' slrt';Cdll'?ff mill II<\ldlrs ,'n' t/,mt' <II rllf' i,Ulll' rrlllt'. into till' sour cream. tlll'n sur the -.oUT cream
JM(/ ((~'kill.!f rhr "'1I.IIfI~mlS (SI/'J' 1) 1t~,iI,' 1~'U lI\l/r Ji,r mixtul'l.' mlo d lC ';"tU et'. Add thl' IlIl1~hroOluS Jnd
II!/' lIurer /,1 (""k rhr 'III(I//h ", ("/!It' /,1 ,/ b",1. bn'f ,md kt w,trm through. Sl'JlOIl \\'lIh I,llt and
pl'PPl'r 10 t,ISIl'. ~erw OWl' till' \\;1Tl1l bllllncd
SII lt c~ Ilood k l.
8 o un ces .gg noodl es (3 CUpl )
3 tabl tlpoo n l un l alt.d bu ll e r
2 tabl tlp oon l ve getabl e 0 11 5f3t J(itJrm :lip: SIMPL E ST RO GA NO FF
12 o un ctl wh ite bullon mU Shrooml, tr imm e d While st roganoff appea rs to be a long·simmered
a nd ha lved stew, It is IIc tually • quick slIut6 o f beef a nd
12 oun ces bea r te nd e rlo in, cut Into Y.·lnch
mushroom s with a creamy pan sauce. The sec re t
Str lPI (sea p II g . 355) to II sensational stroganoff is to keep it simple. By
Pa pper
limiting ourselves to II few key ingredlenl S, there
% cup dry red wine
was nOlhlng 10 Inlerlere Wilh Ihe flavor of the beef
I o nion, minc ed
and the mushrooms.
l J.o!i teaspoonl brown l uga r
teaspoon to mato pitS te
I tablespoon .1I,purpose lI ou r
J.o!i cu p low'sod lum c hicken brot h
~ c up lou r crea m

THE AMER ICA'S TEST KITC HEN FAMII.Y COOKBOOK

SLICI NG TENDERLOIN FOR STROGANOFF
Fo< strogllnoff. we u~11y buy two 6,our>Ce tende<1oon
""P$,
sl ....ks lind cut them ontO th .... as shown
I,Turn INCh stellk on liS lid. and cut It to hIIIllengthw,5e
to y-leld two Y,·inch·th,ck med.tlhons
2. CUI the medllihons ~s the glllln Into J'·inch· lhick
strrps
Tasting : Th e Se$t Egg N ood l es
E~ noodh:~ art.· the tradltlon:.1 accompamment
to 'tro~~;1II0tT. l1 ut 1\ there one br.lnd of ~"~
lloodk~ out there that I~ bo:tter thall tht· others?
\Vhlk there was no laml~lu.ll· Victor III our tJ~t­
III!,:, twO br.llld, TO'II' ((Il ll e tOp, Ulack Fon... t GIrl
noodks w<.'re found to bc stu rdy with a wheat)
111\'<)r. but unfort ll naldy tlm Inlportl'd bra nd
I~ 1101 Illddy avaibbll', In tlw cnd, 1II0~t [J~I<,r;
agn·.-cl thaI Light '" Fluf]"y E"lra W ide Egg
No odles Iwn' Ih~" be'i!. As IhClr nanw indll::atc~.
thq' .m ' hgh t and il ull)' with ,I hum'ry 111\'0r.
BEEF POT PIE
SERVES 6 to B
PREP TlI'IE : IS minutes pluS t,me to make PIe d0U9h
rorAt. rlI'lE : 2 hours (Includes 1 !>our 5 mlnute$
sImmerIng and bilkmg tIme)
Fur ,111' Iii'S! )II11"'r. Imy " (lJurk·C)~' /\'d>I (Sf( 1"I,lll
.1 -16) oUld trilll IIIU/ (III il )'""rsr!(mlJ,tr liulli jlllrrJIII."-
ill,~ P'l1lo1ck'\\.li'iI stc", IIIC.II. .11,lh' SUrt' 111,lI y,'ur}JIIIII,1!
is 1,,1/ wlwlI )\IU I"J! iI, ,It Ihl' I',/S/ry .,t lumms 11',/1
111m ,'UI .~ lIlIm'y,
(3 ' pound) bonele" beef chuck ,oan,
t,lmmad and cut Into )oS·lnch cubll
Salt and peppe,
labil ipoon vegelabla 011
1 onion, minced
2 ca"ots, peeled and choppad medium
4 garliC c love s. minced
5 tabilipoons all·pur poSl f lour
~ c u p dry , ed wine
l )oS cu ps 10w-$odlum chicken b, oth
l )oS cups low-sodium beef broth
t ables poon lomato paste
2 tell$poons m inced f,esh thym a 0,
1 leaspoon dried
cup frozen pea s
recipe Double-C,ust Pie Dough
( page 559) or Cream Biscuit dough
(pag.4B1)
1. Adjust all OWl! mel. 10 !Ill" Ill1ddk pO~IIl()n
.md ht'al rhl" 0\'1.'11 10 "HilI de~rel'~' 1',11 tht· bl"<~t'
dry \Iuh papt'r towd~. thcn ~C.I~()n wnh S,II! .m,1
p.,:pp~·r, l leat tlw o il III J large Dutch own owr
ml"dlum-)ugh heat umil JUSt 5t1loklllg. Brown hali
of tht· ht.·.·f, loom IU n nnUl~"', then tr:Ul~fer 10 J
medium bowl. Rt·p.·J t with tht, n'mammp: Ix'd.
2. Rcturn dw pm wnh allY fJI 10 Itlcdlum ht"at
umtl ~hlmmcr lll l;, Add rhl' muon. t"' fmt~ •.\Ild Y,
IC,J~pUOIl ~lh, Cook utlli!lh.· 0111011 ILl' "lftl'Il1'1\.
ahout 5 1 ItIIlIIIl'~, Snr in till" t::arlic .lI1 d rook ulllll
fr.I~r.lm. about 15 s"conds, Sur III Ihr 110m and
co<)1.. fur I Imnute, Wlmk III Ih.· I\IIIC. ,n:Jl'-
lilt:: lip .111 )' browned bi~, \V h l~k III till" hroth"
tolllJto paStl". llid thyme, Add the browned \l;.'cf
dnd any ,Kctnnulatl"d JUICl" ,lIId Slilltuer unlll till"
meJt I~ tender. ,loout ·G mlllut<·~,
3. Sur m the peas, tht"n pour the 'teW Ullt) a t)
by l3- m ch hJkm~ d ish. If u\mg: till" pit· dou~h ,
roll II om UIIO ~n 11 by 15-mch r'·lulIgk. Iht'll
drapc II Ol'l'f thc di~h and mill. followmt:: til<"
ph(lto~ on P.IAc 323, If usitl~ till" biscuit dou~h.
Cll t Ihe dUII1!h mlO "I~h t 3-lIlth mUlld bl'l'UJt,
and pbn' O\'l'r rhe fillll1g. followll11; Ihe pholo
on page 323.
4 . Bake unnl Ihe 10ppll1g IS golck n brown :lnd
till" filhng IS buhblr. aboul 20 minUl~""S. Let cool
for 5 10 10 m1l11l1~'S befon.' \\.'rvmg.
To Make Ahead
TIll." fill111g cau be prepared through slep 2.
(·oolcd. co\"... red ughtlr. and rcfngerJu'd for up 10
3 dars o r froZl'U for up 10 3 m011lh~. Bring the
tilling to a sumn er 0"I"l"r low heal bdore proceed-
mg wl lh step J.
fjCJ t :Xitcli~" :lip: SMALLER IS BETTER
Beef POI p ie 15 si mply beef ste w baked under a
pastry c ruSI. But o ur beef stew recipe , whi ch cooks
fo r seve ral hours, wasn'l pracilcill for beef pot pie.
Qui ck slew-like filling s thai utilized tender cu ts o f
be ef, like s irl oin a nd blade steaks, lacked flavo r
lind were ex p ensive. In Ihe end, Ih e solullon was
simple. Tu rning bllck to our b eef stew recipe, we
hastened the cooki ng time of Ihe beef by cutting
il lnlo \7, lnc h pieces as opposed to 1 ~ lnch pieces.
Wi lh ln 4 5 mlnu les we hlld II tender, ""vorful Slew -
the perfect foundation for our pot pie.
BEEF TORT I LL A C ASS EROLE
SERVE S 6 to B
PREP T IME : 20 minutes
T OTAL TIME : 1 hour 30 minutes
J{rcp f"wl/llS 1I'1,IJlllI'oI III 1,1,W1C U'1"JI "' (oJlw..d wi lli
" I/<I",P kilf ill"1I /()1I'('i lIU1il 1"1',11/), '" IIsr-- tl,('), tiT)'
1"" 1/1H(k/),. St'n~' ,/1/5 FSlil" (,ISscn'/r It'i,1I " 1\'./1'1)'
I!f "(<fIUI/,mjlllm/s, jlldud/U,~ s" ls,', lliccd 1II·,lml/." S" IIT
(mUl'. 4Ir S(,ll/jlll'S.
2 tablespoons vegelab le 0 11
2 red bell peppert, ste mmed , seeded, and
chopped medium
1 o nIon. minced
3 ga rlic clovel, minced
2 teaspoonl ch1l1 powder
Sail
2 poundl (90 percent lean) ground beef
2 cups low-sodlu", chIcken brolh
2 chlpolle chiles In IIdobo ",uce , mince d
2 (IS.S' ounce ) CIInl pinto beans, rInsed
1 (14,S-ounce) cen diced tomatoes , drained
THE AMERICA ' S TEST KITCHEN FAMILY COOK600K
6 tablespoonl chopped fresh Cilantro
2 tablespoons frelh lime Juice
Pepper
16 (6-lnch) corn tortillas
8 ounces cheddar cheese, Shredded
(2 CUpl)
8 ounce . Monterey Jack cheese, Shredded
(2 cupS)
1. AdJusl a ll O\'CII r.a ck 10 thl' lluddle pO~IHOIi
,lIld hl'al the ovc n 10 300 d egrees, Ilea l tht· 011
III a JJrg~' DUi ch on'lI o\"c r n1l'dHIl II hl'at UIlII I
s hllluut' rm g. Add the bell pcppers Jnd ol1lon
and "ook ulml soflellt'd . about 5 Illlllllte<;. Sllr
in Ihl" f.,<:lrlic, chili powdl'r. J nd 1 tc.ISpOOIl )ah
,mel coo k IlZ1liJ fr;lgram, about 3() ~l'coll(k Add
!Ill' ground beer ami cook . break lll!-; 11 up wuh
a woode n ~pOO Il. unti l no lonj.:er plllk . ,tboU!
5 l\IinUle~.
2 , SIlT in the brot h , c hipod es, beall~. and tol1la-
toes and Sil1lI11<:r I1mil sligh tl ), thickencd. :lboU!
10 Il1l1lutl'S.Snr III V. n ip of th .' cil:lIltll) an d th l'
linl<' JUlCC. Seasou wllh s;ah and !,cppcr to I.1S I~'.
3 . M eal1wlule, sprar both Sides o f !l1~' torti ll as
with \'egl'tahle oil ~pr.ty and spread OUI over twO
bakmg ShCl'U (somc o\"i.'rlap IS finc). B.1h' u nll l
the IOrlillas an' soft and phable, abo ut 5 minutes.
l{el1lO"l"i.' t h l' tortillas frolll the Ow n :lIld mcn-as ...
du.' own temlli:rJlun: 10 450 d ...;n'e<i.
4 . Spread onc~l h 1n1 of thc beef IlUXmrl' III l ')
by l3~i nch ba kin~ dtsh. LaY('T (, of Ih(' tortillas
o n top of the tilling, O"I'"'rbppmg ;I~ needed. thl'n
~prll1kll' \\'lIh Yo cu p of ('ac h rh('~'sc. R ept'at 10
rorm a Sl'cond laYl· r. Sprc~d til<" rc n ulmng filhug
in the babng dish. Cut tb l' rl'1I1:111111lg 6 IOrulbs
imo ' IUJrt l'rs, then ~pread ove r the 101'. Sprmkll'
wllh the n'l11Jl11J1lg V. Clip o f l'ach dK'e~l·.
5 . Ihk~ IImil tlw chee,c' i~ gol del1 b rown and
th.' casserolc' I ~ bubbhr1~. abollt 15 111111lI1l·S. Lei
("001 ro r 10 minutes. Sprmkll' wllh tbl' reI11J1r1-
illS 2 l,tbll'spOOIlS c il,mt ro before 'crving.
To Make Ahead
T lw cas~erolc C~l1 bt' prc p,1n,'d throu!,:h "itep -I.
cooled. IIg1n ly covl: n·d wnh pbStic wrap, 3nd
rdrig<,rat~'d for up to 2 da)'s. Ikforc bakmg.
Jllow Ihe cO\'l'rl'd di sh to SII ;1\ room temper.l1un'
for I hour. To bake. cO\w the casSI:rolc Wllb fOil
and ba ke for 34 f I1 II11Ut('5. Remove the fOi l lnd
I'roc.'ed wnh the TCClpl'.
fjt.~ t J(ildwe :iip: TO RTILL A TRA G E DY

In developing our Beef Toremll CII55erole recipe, the

biggest chllilenge wu the tort 111115. In the middle
Illyers, the tort III'" comple tely dlsintegrllted, milking
II homely cornmell! mush. Mellnwhile, the top layers,
Instead of beocoming crisp, withered and toughened
Into a leathery men . The solution e"me from our
enchlladll rec ipe, where we sprlly Ihe 10rtl1las with
~getable 011 spr"y and brlelly bake them. With th is

method, Ihe Inner toreill", were protected from the

mollt filling and remained In dist inct layers. And the
top layer of tortillas beotame crisp like co rn chip s.

BEEF TACOS
S EIIVES <I
START TO FINISH : 30 minutes (55 minu tes " fry,ng
your own sholls) IZlIJ

/" "lIr "/,illi(lll, (Iu·,'sr, IrllI/n', //I,d 1<1"',I/,"'S dr<' rssr,,·

1",11"(,, ""'/lIIlgs. bUI !IN''/ $1"11 tlH·'(·.AI~)("d,), ,l/Ii,lIl,
For a mObl. cone-slve 1,lhng lhoJt won"t SP'II OUI ol lhe IIKO
5<1'" (fr"",. lIIil/(l·d J"/"/Jt'li"s, mil/ rllOl'lIr,/ rilmllro .m'
<>tiler II WIll)' " rld!li'lUs. l l ~ 'IS,' (,lIl1/nl sm"",/, I,ll""'"
*'
S/"Iells. s'm ...... IhI!
untot ,t Ihlckens sl,ghtl~
,,,'d
In tomllto Uluce cn,eken !)roth

.<,lUrf (SII/d 11/ 8·,11111(0' (,illS) .fol' ,Iris ,((i,Of.

tllblupoon .... getabl. 011

onion, minced Yo. cup Imooth canned t omllto nuce
3 garliC cloves, minced ("e note IIbo"e)
2 tablupoon $ chili pOwde r Yo. cup low-sodium chlck.n broth
teupoon c umin 2 teupoon $ cider vinegar
1 le", poon coriander 1 teupoon light brown luger
y" teupoon oregllno 8 tllCO IhllUI <u. the photos and page 358)
y. teupoon clly. nn. peppe r
SlIiI 1. H e;u the 011 til l medlUIH )klllct 0\·<·, Illednllli
pound (gO percen l lean) g round bee l heat Itntil ~hlll1tm'rHiH. Add the 0111011 ami cook

M AKING YOUR OW N TAC O SH E LLS

FDf Ihe ult imate IlKo, try Irying your own shells Frying 6·'l\(h co.n to.t,lIa~ to c.eate:;ou, ow" IIKO snells takes aboul 25
m,nutes. but the 'esult,,,,,, f.esh Ita~o, and textu,e are la. belte. than tllCO shell~ iKlld ,n thl! supe.ma1ket

1. I" a small $ledt",. ~t 'Ii CuD 2. FI,p the lort,lla. Us'ng tongs. hold J . T,ansl., the theM. ullsode down.
"I!getable od over med,um hlJat to the lorhlla open about 2 'nches whole to a PaQer·tow.t·~ned biI~"", lhtIel
350 degr"S UW>g 10,"",5 to hold ~ the bo!:tom subme-r{led ,... to drain. R_at WIth lhe • ...-m""
lhe tDftdla. slop hall 01 " ,nto the hoi the 001. Fry un,,1 {lOkI"" brown. about lortdills. adlUS"ng the l"IIIal as
od W,l h a metal spatula on lhe Olhe. l)i ""nutes. Flro agaon and fry 1l"1li neocessa<y 10 ~eep the 001 bet_
harod. submerge the hall ,n the 001 otne. side untd golden brown. aboul 350 arod 375 deg'ees. For best
Fry unt~ ,..51 set. but not brown. 30 se<:onds ,,",ults. uH hOmemade tllCO shells
about 30 SKDnds immed,ately
 Se...t :Ki.tcItrJl S ip: TA.STY TA.COS TAMALE PIE
Tacos made I,om those bOUd kits usually '<'Iclude SERVES 6 to 8
a stale-tasting Mllavor packet " cO<'ltalnln9 spices, PREP TIME : 10 mll'lutes
stllbilizers, 11IIers, and chemlclIl,. For a taco with TOTAL T'ME : 1 hour 15 mll'lules ('ncludes 30 minutes
,eal flavor, _Iound a simple combination of spices, bak,ng t'me)
along with some chopped onion lind 'resh gllrlic,
taSted much better. Arid rlther thlln cook the filling I l l· III,!/' (,',mr (I'''''''r,'/ (ser I~'.\'" I 59} ./i" I/lr mw
with water (IS lhe Picket does), we found thai a ,11/ ,hil PI(' ami h'lIlthr /1('" 1'1"1,,1/1 ".ml,~ (;,,1'" (.'''''0,·
little chicken brolh lind cllnned tomlto sauce did \1-l/tllI' C.>rlllllfd/. Grt>"",/I",rk ,If 1I1f/..,(,)' 1",'" hi, sull-
wonders for the flavor. )wllfr((,'f ,h, IIIT{.

unnl sofl~ned. ~bout 5 rnlllute~. ~nr III the !,:olrhc.
"PI<':<'I, J IL t! I tl'aspoon -';11t J1Id cook UlLtil fT:l-
1-'.,111(. Jbout 34) sel'oL1,b.
2. SIll' III tlK" ~round bl'cf ,lIld cook, brc,lk111); 11
up 111111 ,I woodell "pooll. umil no 10Ll);er pink.
about 5 L11IrlUle~. Stll' 111 tlK" 10111.110 sa u ce, broth.
I meg,II', ,mel ~U);;ll' and \1111111l'r unnl II11Ch'I1<,'d.
;\boUl ]U 11l111U{"~, S,'a\oll with I,.h 10 (']~I,·.
3. Divide dw lillLL1~ ,'willy ,11110nl; tl1l' IJCO ~hdls
,111(1 WI'I' ..•• pa"Lll); ,my dl">Ln'd acCOLllP,1Il11l1l'nI~
Il'p.IT.lIdl.
To Make Ahead
Th,· mILns can bl' fully pn'pared, cook,l, co\'ered
I1ghtl~; Jnd n'fl'l);crJll'd for up to 3 .lays. It dl'·'!!
owr nll'dnll1l-lo" h ... at, add11l); JddLIIQlI.d I\Jt('r
to aL~U\1 [h., eou~l~t".ll'y.
Tasting: Store-Bought Taco Shells
P.lcb);,'J 1.leo ,hdll I1I11phfy Ihe pro<.:<~ oftJro-
nukm);. but Ill' wouden'd If Jlly shelll could
COlli,' cl~' 10 b.:rrl); .I~ g~i .I~ our hOl1ll'-fTil,d
~hdh. Tu lind OUl, \\l' tried ~I;" brand, <,)1' ItQrt'-
oou!;ht ~h,'lIs. all ",.fmed ,le('onill1~ (O PJCk.lgl'
In~ITLI('trOIl\.
\v.· hJW to ,1(\11111111.11 ,Ifler ultin~ hOI11"-frl~d
,hdk nU ll,' uf Iht, \Wrc-hulighl ~1ll'lIs pl'rformcd
tha. IwH, ;md IIUN \WTt.' lI<,)!cd as I.lSI!II); dry ,lilt!
~tJJ.-. But Old EI Paso Taco Shells, w ll h Iheir
~ohd errspIK'S' ,md corny IWl'.'lnt~S, \WI'\.· d""mcci
Ilil' 11'11111<.'1' JllLilhc b"~1 chon;e III a p!llch.
] t",blespoons vegetable au
pound (90 pe,cent leln) ground beef
onion, minced
lal"'pel'io chUe , ilemm ed, faeded. and
minced
Sail
2 tablespoonl chili powder
tablespoon minced fresh o,egano
0 ' 1 teaspoon driad
2 ga,lIc cloves, minced
(IS.S-ounce) can black b eans. rinsed
(14.S-ounce) CII<'I diced tomalo es
cup I,esh 0' 'rOlen corn
Peppe,
2 )1> cups waler
V. cup coarse cornmea l (lee nol e above)
4 ounces Mont.,.~ Jack cheese. shredded
(I cup)
1. AdJu\1 ;tn O\-c.·n nc!,. 10 dlC lowcr-nlllldlc po<;.-
11011 Jlld heal ,he OI'CII to 375 dcg:n.·cI. HC;!t I
ubkspooll of!i1l' 011 III a 12-tnrh \k1l1l'l OWl'
111~h hl'at U11111 Ju,t 'lI1okllll:, Add ,hl' ground
I><.· ...f,md cook, brc:tkmg up l.lTge clumps. un III
JI"t b..·gimllll); 10 brolin, abolll -l IIlLIIIJll"l.
2. Snr 111 dll' 0111011. JJl.lp ... ilO, ,lIld '/. leAspoon
'l..11t Jnd rook umil <;ofll"Il'<1, about 5 'II1mrt,'\.
Sur III tlw chilt pOlnkr, oTq:;mo. 311(1 )!:arhc ,l1Id
l-ook U11I r! fr:rgr.lIlt. about 30 ","COII,t-. Sill' ill till'
b"J II~, the IOIll3IOl" ;1I1d Iht'iT JUICC, and rol'll ,lIld
<ill1l11<.:T unul II1ml of ~ hc hllLlld ha\ CV;lpOr.rI~d,
abollt 3 IIIl1llltl',. Sca,oll wrth ~alt :Illd !,l'ppcr to
IlII.'. Ihl'n ~(,I Js.dc.
3 , Urlll~ [h., W,lIe r 10 a boi! 111 a IJr!:l' \.Iucepan.
Add Yo leaspoon 1.11t ,lIId thcll slowly pour III the
cOTll1lle:t1 wlnle whl<king \'igorou~I>' 10 I'TC\'l'lIt
ch.mpmg. Tum the heal 10 1II('dlLLn1 Jnd cook,
whl<kmg con'l;r.rllly. IInlLl thc carnml'al thickcn<.
lbom 3 mi.IUI ..... Sllr 111 till' Tt.'I1UIIIIII)!: :? tal-Ie-
)poon" oil.

4. Sur dll' die .....• 11110 thl' bt.·~'f .llIxwn:, Ihen

I.('r.Ipc 11110 J d"'1)-dl~h I'll' pl.ll~' (or otllt'1' J.qUJrt

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

b.li-. lllf: (h~h).
Spl"l':ld Ihc corml1cll mixture OVl"r
tlll' lOp J.lld ~l':lI.I~II1lStthc t'dgc o(lh.· dl<h. C owr
wnh rod ,md h~h' 1111111 thc crmr hl5 <CI Jnd tl1l'
Jl lt' 1~ h CJll'd t hroll!,th, .Ibout 34.1 nlUlUll"i, L('I cool
ror 5 10 1II 111111UI ..... beron' ~""'·111g.

BEEF A ND BR OCCOLI STIR-FRY

SUVES 4
STAAT TO FIN ISH : 30 mmules mD
Sf(' 1~1.\0('1 1!J4-29J(..r "",/'(" ,,!(.mll,lII,l/I .." A si,1/I
IIIg/'("d"''''5. 'r;;, m.Ik., sll(wJ! lire oc~r c,/S.,'r. fTt-c::e II
"r
,r.,r 20 '''''IIII,'S '1("(.,rl'lll11l1l. Scm.' 11'1111 ,\ sidc dish
w/nl/' ri(t,

y. cup oyster uuce

Yo cup low'lodlum chicken broth
2 t ~ bl.lpoonl I herr y

2 tllble spoons light brown sugar

2 teaspoonl t oasted se," me 011
2 teaspoons cornstarch
Slightly chewy IIlInk Sink lends greal flavor and te,lure
pound fl ank stell k , trimmed o'Ind sliced
10 lIny stlr.fry.
thin (see th e photos)
Sail lind P4Pper
2 tllble ,poon ! vegetable 011
SLICING FLANK STEAK FOR STIR ' FRY
bunch brOCColi (1 ).1 pounds), florets cut
into bite-lInd plec. ., stalks pe eled and
sliced Yo inch thick (see plig e 121)
red bell P4Pper, st emmed , seed ed , o'Ind
c ho pped m ed ium
!II cup wlilir
6 garlic clovel, mince d
J: IClIllionl, I liced th in
tllblespoon grated ginger

1. W I Il~k Ihl' o),<lcr <.llIce. brolh. shcrry, brown

'1I1-'lr. <e~ rIll' orl ..md rorllSl,trch 1<>g.'lhc r. ]>,\1
Ille beef d f )' \\'1\h p.lpcr towd~, Ihc n (cason wnh
,_ To make sllC'ng lla"k .teak eaSI.r. 'r. .ze ,t untIl firm
s.ll t .mll p"' p!,cr, 20 to 30 mInutes. SI,ee Ihe meal lenglMw,se (w,(h the
gra,n) Into 2·,neh w,de strops
2 . I k'l l I t.rbk'IX>OII or IIlc oil 111 ~ 12- illch
IIUIl~l i ('k ~krll ct ()\'\!r lu~h hC;1I lI ntil JIl'1 slllo k m~,

af!jt :HitcAct, a ip : STE AM T HE B R OC COL.l

With lIny st ir- fry. It Is importo'ln t to cook th e

Ingredients In blilc hes In order t o keep them from
becoming soggy_ BUI we lell rned so mething more
about the treatment o f the broccoli: It 15 best
to steam (not stlr· fry) It in a small amount 01
waler. This t echni que allows the broccoli 10 cook
evenly and _voids the toygh spots thllt occur w hen
broccoli Is stlr· f rled. l . Slt<::e eACh 2',nch Sl rop I h'" on the boas (ACron the
gra,n) ,nto l"Inc:h-Ihick SliCK.
 I3rol.\'l1 Ihe bccrJightly, about J Il1l1lut~'S,lhen Ir.lrl§- coconut milk, fish QUC.·. and hrown sugar :lIld
ler 10 a deJn bowl. simmer until ~Iightly thickt·lled. aoom 5 I11ItlUk'S.

3, AdJ Ih.' broccoli, bd] I'C'Ppcr, ~Ild w:i1er 10 Ihe
>.klllel Jlld n:turn to mt'dUUH hell. Cover and cook
unulthe broccoli is bnght gn:en, 3bOUI 2 mmlllt'S.
Uncover and COllllllue to cook uno] !Ill' liqUid
~'\";lJ10r:all'S, ~ooUl 3 nmlutl"l,
2 , Add Ih(" Ix,t,r alld cook umll the pIeces ~e";i­
r-dll' and II1rn firm, J 10 5 llllnutcs. Snr III Ih(" bell
pepper Jnd pelS and cook umit the peJ§ an' CriSp
t("udt'r. aoout 5 mll1lnt~. Off the he:ll, ~lIr 111 the
ba~it <lnd hme Juice. Seao;on wnh satl 10 taslC.

4 , Add the n:m~JI1 lng I r.l btl'Spoon oil. til., br:J r-

he, K<lllIo nl, .Ind glll~,'er Jnd cook until rr-.Igr:lIl1, 5tJt :KiJ.clrtll !lip: GETT I N G TER I YAK I RIG HT
300m 30 k'eond~, Uridly fe-wlllsk thl' oy~ll'r Although beef terlyllkl Is si mple eno ugh to make,
:\.;!UCl' nllXIUI'e to n:combine, then "dd 10 the most recipes hllYe Iwo ~ommon problems. The
skillel wuh Ihe bccf,T<:KS IInnl all Ihe Ingn'dlt'nlS meat ends up lough ,,"d the seuce Is overly thick
an: wdl cO;lIed wnh S,lUCC. and unbea rably selty. W hen it ClIme to t he beef, we
tried /I num be r of dI fferent stuk s and seut ed on
top blad e sl ellk. It hlld II full beefy f l/lvor lind tender
THAI RED BEEF C URR Y texture and wnless ex p ensive than the o t her stellk s
we t ried . As for t he S/luce, w e found II blllllnce 01
SERYES 4
$,llty soy $,l u~e and sweet mlr ln wIne t hickened with
START TO FINISH: 30 m,nUles I23JJ
t he smallest amoun t of cornstarch was Ihe perfect
St'f' 1',\Cl', 194-295 JM ru"'l' "!fomrl1lio" 1''' A.,i,m ~omplemen t to the meal.
;,~~,,'dll"lIIs. Li.~11I «)("1111 "1 milk (lUI hf su/tsrillll(,I/ f.,r
")lul"r (,)(,1U1i1 mUk, Iml 1/1(' S<I//((' 11;1/ /1(' sll:I1II1I), 111111-
IIl'r. !f },<'" I'rrfi'r )~Ulr ClifT}' "1111/(' 1m s/JIC)'. ft''/II((' Ii,('
111111111111 '!fmrr)' 11<1$/(' ((> Il<Iillrsl"Io"'. S,!rl'l' Tlris dlsl, BEEF TERI YAKI
"r'IT ,mlll'<lli( 1,1$1111111' ,iff I" n:~J/I,1( lI'iIill' ri(f.
SER VES 4
STAR T TO FINISH: 30 monules IZDI
1 ta b lnpoon veg etab le 0 11
1~ ta b lespoons red ~ Utry p ast e [f )\111 (,IIIIMI jilld /)/1111,' slrdk, /0 1"'",lIIls ,if.!I,,,,k
I (1 4-o un ~e) ~an ~oco nut milk Sll'<lk, fill 1111., ' 1II11/ar-si':;{11 Sir/l'S, 'I ,III ,I(((JI",I,/..
2 t a blelpoons fis h H Ue. subSlllllf", I)" mil S""S.',, Ihls dish 1I'1t/1 S<lll as Ilir
" t ees poon s light brown sugar $,II/(r ;s I'lfllll' 1,,11)'-
1~ p ounds f lank lI . .k , trImmed end sliced
thi n (lte pag e 359) }oS cup soy SIlUct
re d b ell pepper, sl emm ed , see d ed , and }oS c up sugar
cut Into )4-lnc h-thlck strips 2 tabl esp oon s m lrl n, sh arry. or wh ite w Ine
y, po und snllp p ees, Urlng s removed 2 t enpoons grat ed g in ger
y, cup COllrl tl y ~ hoppe d fru h b ull gllrll ~ clo ...., m l n~e d

l abl esp oon tresh lime Julct 2 teaspoons c o rnst a r~h

Sail % t easp oon red p epper ' teke'

1. l-kJI Ihe 011 III ;1 12- in ch sklllel O\'er mcdium
)""al until ,11II11111eong. Add the curry pa~I I.' and
cook 1IImi fragr::ll1t, ilOOut 1 min\1le. \V)lI,k Itl the
[jf.jt :Kite/It"1!lip: N O NEED T O BR O WN
W it h almosl all of our beef recipes, t he first step 15 t o
brown Ihe m.at. The poll'll of brownIng 15 to enhance
and deepen the WlVo r of II d i sh. Bul In this
2 pounds lOP bl ade "eak , trimmed and sliced
'.4 In~h thick (see the pho to on page 361 )
Pepper
2 tablespoon, Yeg etabl e 0 11
2 l easpoon l , esame seed ., toa $t ed
2 sca lli o ns, sUced Ihln
1. \Vhlsk Ihe soy uu('~', Sligar, l111rlll, ~mgcr.
garlic. (·ormt-arch. and red pepper fbk~"I IOgl,thcr
Jnd Sl't a~1(k.
~ urry,

we found the big, distinct flayors of c urry PII ste ,

2. Pat the meat dry wllh r~pCf IOwd~. then
c oconut milk, and fi sh Ulu~e made Ihe browning of
the melt unnecesUlry. Therefo rt, we sa ... ed some
Sl'ason wllh pepper. He.ll I l.lbk""poon Iht' or
011 111 a 12-ineh nonSlick ~kdkl o\'er I11c(hum-
t Ime and $I mpl y slipped the beel lnlO the si mmering
high heat unril Jun Sl110klllg. Brown hJlf of
bro th and let It ebso rb the bold Tha I flavo rs.
the mcat. Jbout 5 mimlll"'. then transfer II

THE A MER ICA' S TEST KI TCHEN FA MILY CO OK BO OK

 SLICING BLADE STEAK FOR TERIVAKI
to J cle.m bowl. R epeal wllh Ihe rt'maining
I labllos pooll 011 ~ nd 1l1r:l l.

3. Un e lly n: -\~lmk Ihe so)' sauce mi xture to

recolllbml" then add to Ihe skil let. Simmer.
~nplll g u p any browned b its. until thickrned.
aboul :2 rm nUIC'S.

4. Return thl' llIe lt wllh any accumul aled JUKr

10 the skille t and 10'\5 to W:lrlll th rou gh. Tnnsfer
the m eat :r.nd Sl UCI' to a scn'mg platter and
~pnn kl <' wllh the ~ tn e seeds :r. nd sc:r.llio ns.

Cut Yo·rne" stlces f,om 1M lI~&k, pa,/lLta\ 10 11>8 t,~ of

IIrrstie and ac' oss 11>8 lI,e,n. untrl you ,eacn lila IInstie
SAUTEED POR K Whe" you rNC" th. Ir". of g rrstl •. turr' lroe steak IIround
and cut ItOm t"e ot"e, If<:le One. all the meat" ,hced
MED A LLIONS away. d,scard the grrstle
SERVES 4
START TO FtNISH: 30 minut es IZDi
Cook half of the m edallions umil browtll'd o n
PMk I/'wlt rllli"! ,Iff 'ifrm $/l/d 1U~1 1<1 " P'I(/.:'I.~r llml bo t h ~ t (k~. about 4 m tllUll'S. Tr:ttl~ fe r titt' po rk to
u'(r.clu I YI 1<1 2 pmUJr/s. '/il pnmrmr r l'(l1 (fmki".!!, a c\eJll plale and kCl'p \v.lrtll ttl dte ove n. R l'peJ{
,mlkr SUN' ' " /"u ,ml tllr mt't/,r//i,ms ItI II ",rij<mn Illie/.:- wi th til\' n,.· lllJiuttl B I [l bk spoon Oil J nd th e
"rss. Sen,. wil/r II $111511 ,Ir IIl11kr l'IIl" cif lilt Am S,1U(tS rcmaU111lg pork . If d eSired. u sc th e brow ned bus
.,." Pork (J"J.~J J64-3 65). Ir f, 1/1 ,he P;l.[I to lllakl.' :r. p~ n \3 uce .

2 pork lenderlolns (Yo 10 1 pound each)

Salt and pepper
2 labllllpoons vegetable 011
1. A dJu~1 an O\'l'n r:lc k 10 Ihl.' lower- illiddil' posi-
lio n :r.nd heat th l' OVI.' I1 10 200 d l'g rcCS.
2. Followmg th l' phOlos. trrm th e (ellderlollls.
l nd pou nd uno Yl - Illch medal-
CUI Lill O P LI'Cl'S,
hons. Pal Ihl' Illrdalho ns dry w ll h paper towds.
then ~I.' a~n wllh s., h :Uld pepper.
3. !-I r at 1 t.lblt""poon of th e o ilm a 12- inch ski l-
ict over 11ledlllln - h tgh h e at until j u st ~ tl1 okin g.
3eJi $.ilclwa ,'lip: MOIST MEDALLIONS
Pork medallio ns ma ke a 'Ine weekn ight d Inner
because they c an be on the table In no lime . But
because the medallions are thin, the y o ften become
o vercooked, lough, and dry. The s ecre t to not
o vercooking the medamon s Is to ,e move t"em 'rom
the pan while they stil i have a tinge 0'
pink when
yo u peek Inlo Ihe ce nte r with the t ip 0'
a paring
knife . (Onee remove d fro m the pan, the medallions
w11l continue to cook du e to re.lduill heat.) We
prefer medallions cut from te nderloin , (as opposed
to boneless pork chops) bec ause they have more
flavor and a juicier le dure.

MAKING PORK MEDALLIONS OR CUTLE TS

I. St.o" knlle under tl>8 .,,-, sk,n.
angte II sl'llhlly Uj)WMd • ..,., use a gen.
till b6<;k·"nd·lcwt" motlOtl to.emove
lhe skin. OI$Ca.d 1M sk,n.
t . Cut the Il'nde, lorn. Includrng lhe
I_red t.. ~ t'nd. CrOSSw,se Into ,,><
equat ooeceo
J . Lay one Piece 01 tenderloin al a lime
Cut·Sode down on. poece 01 plastIC
W'IIO. cover wrth a se-cood ooece 01
r:oIaS11C w.ap.• nd oound II'l"'Uy to Ion
one"
.-.en thJck ..... ' of 'h to< madaltoons
or '/0 Inch for C1JUets.

Me at
 SAUTEED POR K CHOPS
Top Chop
SERVES 4

Becau se the loin sec llon o f ill p ig , from START TO FINISH : 20 m,nute$ IZlII
which pork chops i1 re cu t , 15 hlrge, there are
d ifferent t y pe s of cho ps avalilibl e. These
TIlis roo//(' ,nil u~'rk Idth lilly 1)111" '!( 1J("k (h"I"
( hOD S, d ep ending on whe re they come from
Iml rill.' rib (/"'1' iJ ,mr JII\>rIlt:'. P", m,,", ;"(.''''''11/''''
"hom (irol'-'.. $('f' ,hI" lJ(w. If )~'rl 11.11'1" ,illll' mId (,III 1'1<111
on the loin, vill ry sig nificantl y in la ste and
texture. Below we 've pic tured the three
""{"III, 111(' brmm'! lilt 1J("k . •1$ ,his
fm",w rrml ",1/
Jimlrcr I"u/rmr(r rlS j1,U\', "ml lextun'.
c hop s you iII.e m o st likely to encounter at the
supermarket lind provided II brlel desc ription
<I bon e·l n rib pork c hops (8 oun ces eec h),
o f ea ch. Occnlonally, yo u might come ac ross
1 Inch thick, brined If d esired
something (1I11ed • b one·ln sirloin cho p . ill CUI
(See page 315)
we d o n" reco mme nd, 015 II Is tough, dry, and
Salt and pepper
lils lele 55.
2 teaspoons vege table 011

1, Pal Ih~
pork dr y \\lth p.II',·r IOwds. dWIl
)<;: a~Ol1 with ~a lt :\))(\
pepper. Ileal thl' oil III a
11-111Ch ~kil1cl owr iIlcdlLllll- IHgh IIl'at tuml
JtI" ~l1\okil\g. Uruw n lilt, chops on th t' iiTst ~ I(k
:1bOIll 3 1I1l111lll"l,

.L"'D ~ C HOP 2 , Fhp rl1l' chop~ owr. redlln' Ihe 11l'.H to

Cui from the Il'Io\Ild,. end 01 1M Io,n, these chaos iIll'diuiIl, and eonW1Ul' 10 cook 1111111 th~ c~ m ~r
ciln be d,H,cull to r,nd ill It.. mil,ke' They ar. fany of th e chop~ ( 311 ,1)' from Ih e bOlle) (l'glQaS 135
and tough, deSQ1lelJQOd flavor ilnc:llulConess We do d"gr,'('~ 011 311 ll1StJIlI-n,·3d th~·rIl1Ollwtt'r. 5 to
nol'~IMm
10 Illlll U t('s.

3. Transfer tht' c hops 10 :1 clean pbtc. tl' llI with

fo il. Jnd kt I't"\t IlIml thl· pork rcachr<> an 1l11~'nlJl
It'lllp•.:r.ltul'I:' or 145 to 150 dq;ret· .. before ~er\'-
11Il,:,5 10 10 nl1nUll~ If d l"'llr",d . Uk' tht' bfOl\ tl,·d
bits left III tltl' p311 t o lllJkt' 3 p,tu \llll't' from
PJg:~"S 364-J()5.

~ I' CHOP
CUI from the fib section of the 10,", U>ese cr>ops !ib ! JUtcllin !jip: ADJUST THE HEAT
M\Il! II relll\,vety high ,,, f;ontlffit, ... nclerong Itlem
Cooking the pork c hops enti rely over a medIum·
!';:worNI and unl ,k.ly to dry 0\.11 dum'll COOking
These chOpI. "lOly idenl,litd by I"e bOne I"a l runs hIgh flame often led 10 ChOp$ that were dry o n
along O<1e lOde. are OUf lavo"te. the outside and und erdone In the cen t er. A cooler
flame ensu red a properly cooked center but left the
exterior pale. In order to ach ieve a welt-browned
exterIor and f ully cooked Inl erlor, w e c ooked the
chops over two levels o f heat. First the chops we re
seared on one sIde over a medlum· hl"h f lame. Once
browned. we fllp~d the c hops, reduced the heal t o
medium, and le t the chops reach the p rope r Internal
temperature.

C f. N Tf.R · CU T C HOP
These chops CM be ident,fied by the bOne IMI
d,y~ the loon ~I Irom lhe tender\gjn "...,scle.
The Ie... tenoeno.n sectoon cooks more QUlCloly Illan
lhe Io,n ""';110<\. mek'ng thew c~ e ckallenge 10
«>Ok They ~ 000d flavor. bul I,nce lhoy CO<1I ..,n
leu lat t!\an tl>ll nb cnoos. they are not ClUita as
moosl Our.....;ond ctlOlCe

THE AMERICA ' S TEST KI T C HEN FAMILY COOKBOOK

STUFFED POR K CHOPS
SEAVES 4
PREP TIME : IS minutes
T O TAL TIME : 1 hour
Ikf<lUsr t/J,'Sf (/1('1'1 ",... SII!ffrd, It £ mll;!!/ 1/,,1/ tlwy /)(.
,II /t-.m I YJ mdlt,s 'hick. Ha![.",I1!·/"'if I" w/l,./t- milk
rr
(,11/ /'t' sulmirult·dji" ritl' lirll!'l' ('!,,/HI . )"" 1 /r,II'(' lim.·
,md (,/II I'Mu 1I111'ml, II~' rmmlmnlli hrll/il/,!! ,J/f pm!:,
<IS 1M) 11111.(1",111" r"h,lIIff iu '/',uw mlll,.'x'lIl1' ('C/-
1J,1~" J I j J" IIHlN' "!IO,m,IIIOI' ,)II Imlllll.~}. "I11l' cllllpS
(.111 III: scn'l:d 11,,1, mil' (If II,.. 1'.11/ S,lIIfrS fi" PorJ:
(j~I.I!<·S 364-365). OM-F./S/"""rd Apl"r.'llrrfr (11d.'lf'
6.,6), or AII' Pllrpt'U' Cr.II'Y (N.llf' 6J3).
3 tablespoon s unsalted butte r
onion, ml"ced
rib ce lery, min ced
\Ii teaspoon sai l
1 tablespoon minced f rnh parsley
2 I.!!spoons mince d fresh thyme
2 ;arllc cloves, min ced
2 slices hlSlh-quality sandw ich bread , cut
Into Y.·l nc h cube, (2 eups)
2 tablespoons heavy er.am
~ teaspoon pepp. r
" bon.-In rib pork chops ( 12 oune es l'ilch>,
1}'i Inehes thick , brln. d If dulred (s ••
page 315)
tablespoon vegetabl. all
1, M d t th.' bu twr in ,I 12-lI1ch ~ kl lll'l owr
I1INilU1I1 he:!!. Add ti l" o nio l1 , Cl'k rv, and sal!.
Cook Ullt11 the wgt'ta blL"i ar,' ~oft em:d. abo ut 5
111111l1ll'5. Sti r ill Illl' h"rb\ ~ nd ~1rIK and cook
until fragr.llll. about J.() \CCOI1(1-. Tr.lIIsf,·r to J
ml'dnllll bowl and tos.~ wllh till" brl.":ld cu lx...,.
crealll. and p"."pp,'r. M IX, h~htly pn"islI1g the
nm: ttlT\' agaum till' ~id,..., ut" the howl. ul1l1l II
(Ol1lt... togcther.
2. A(~uSI an own ra("k to the 10\wr-l1mMlc 1)0'11-
11011 .md hea t til" O\'l'n to -130 dq!T\·,.... FollowlIIg
Iii,' photo<;. cut a small pocket throll~h the ~Ide of
each chop and ~tu ff \\ II h a qll:!rler of til\' \tul1in~.
3. 11 "al the o tl m a 12- tnch , kilkt owr IIwdLum-
III ~h h<'at ulllIl Jt1\t slIIokmg. UruWII Ih<, (hops
011 both ~i(h."'. abou t 6 Illllllll'.... 111<'11 trJllsf,' r to J
t) by 13-lIIch baklllg dish (don't \\'a~h thl' _kllkl
If II1AII1~ a p~n saUel'). Uak<' unnl thl' center of
till' ~lUffing rcltl~l ero; 135 d"gn.'l'" 011 all 1II\I,lIIt-
rc.leI th,·rmollll'lcr. abou t 15 11l1llUt<'S. turmnlt th.,
chop" O\','r halfway through l·OO).,l1Ig.
4 . Tr.lI1<fcr tlll' chop" 10 a cI".1Il platc. !l'1l! Wllh
fotl. ,mel I., t fl'lI utlll i til(' pork rClchc' all IIltl'nul
tt'III!'l'fatun.' of 1-15 to 150 (l <"l~r('(' .. bdore ~.'r\"­
mg:. 5 to It ! II1 ll1ut.·S. Ifdt'<ir,'d. tIlC th,' browncd
bIt, kft III till' pan to mah· O il ,' of til<" pan (,lL1CC~
011 pagl'!i 364-365.
St.J j JUtdwr. Sip: STUFFING OUR PO CK ETS
The blgge51 cho'l Uenge w ith t his r« lpoe was g.ttl<'l9
the stuffl<'lg to stay In the pork chops . The p referri!d
method Is to use too t hplcks . Bul the toothpicks
In terfered with the sea ring of the meat Md did a
pretty poor Job o f keepi<'lg the chop closed In the
heal of the oven, Our SOlutlo<'l wa s to c ut a pocket
In Ihe IXI rk chop . Carefully using the t ip of a sharp
knife, we were able to carve a cavity In the IXIrl<.
wl t houl creating further cuts al the edg • . By stu ff ing
the meat throtlgh this small opening , the natural
snape o f t he chop held the stuffing In pIKe.

STUFFING A PO RK C H OP

1.Using a sharp boning 01'
pa""9 kn"e. trlm away the
e~eeSS '~t ilnd connect ive
IIUue around the edge 01
Ihe me~t
J. W,th the knl'e poslllOr.ed
as shown. ,men tt-.e blade
through the eenler 01 tt-.e
51de 01 Ihe chop unllithe liP
touches Ihe bone
l . Hold,ng lhe Chop '"mly.
-
" . W,th yoIJl ""gers. ge ... lly
carefully SWIng JUSt the I,p press the Stuffing m •• ture
01 the blac19 I"rough the Inlo tne packet. WIthout
mIdd le 0' me chop 10 creille enlarg,ng th. O~""ng
a pocket Remove the knIfe
a ... d. " ... ecen.ary, enlarge Ihe
POCke' openIng to 1 Ir.c.h
 PAN SAUCES FOR POR K

Thl"SC pan !.Juers work well with pork Im·dal- BRANDY AND PRUNE CREAM SAUCE
hOlls and chops. The}' IT<' all nude after rhe pork
has been cooked and is n."SlLng. Do nOI wash the tablespoon vegetable oil
pan afier cooklllg the IlOrl.:. beC:lus<" the browned 1 shallot. minced
bns Icfi III II add VJlu~blc flwor [0 thl;" !olnce. ~ cup pilled prunes. Q~rtered
Yo cup brandy
CRANBERRY-ORAN GE SAUCE Yo CUP Iow·sod,um chicken broth
Yo cUP heavy crum
tablesPOOn unsalted butler 2 teasJ)OOOs m,nced fresh thyme
1 shallot, minced Salt and pepper
lJ.i cups ofllnge juice
cup fresh Of frozen c ranberries (4 ounces) Add till' oil to the skillet :lIId n:tum to Illl."dlUIlI-
Yo cup sugar high hea t unClI shinllllermg. Add the sh:,IIOI and
teaspOon minced fresh thyme cook ullti] softened. about 2 minutC'l. Sur II) the
501< pmm."'i and br.mdy. scr.lping up :111)' browned blt~.
teaspOon fresh lemon IUlce Add the broth. cre:un. and Ihynll' and ~Imnwr until
Pepper thickelll·d.aboul 8 1IIUIUtL'S. Stir in any accumulated
pork juice. SeasoH with salt and pepper to tlSle.
Add tlw bllIler 10 the ~killct and rctuTll to Spoon the sauce ~r the pork heron: S{·rving.
mcdaull heat to melt. Add the shallot Jnd cook
until ~oftcncd. abom 2 11ll1\Uto:s. Add the orange
JUlCt".cr;lI1bcrnl'S, ~ugar, thYllle. and a plIlch of U[I, BOURBON-APRI COT SAUCE
scrapmg up dll}' browned bllS. and 5Hnmcr until
!III: berm.'S spilt open, about 1tl lIlinut~. Sur 111 tablesJ)OOO vegetable 0,1
Ihe lemon JUICe and any accumulated PoOrk Juice 1 shallot. minced
and season with s;lh and pepper to tJSte. Spoon j7 cup bourbon
the uuc~· owr th ... pork bc.·rorl." servlllg. )1. cup dned al)(icols. chopped med,um
1 cup low·sodlum chocken broth
2 teaspoons minced fresh thyme
2 tablespoons reel Wll"le vinega r
Salt and pepper

Add the oil to the ~killl'l and return to mo:chulll-

high heat until shllllmenng. Add tho: ,hallot and
cook until sortl'ned. about 2 1I1111Utd. SUT III the
bourbon and apneots. ~c r:lpin !,: up all)' browned
bits. Add th e broth and th)'IlI(' and ~ l lII lIll'r Ulml
a
thickened. ~bolll IlII1lUtl's. Slir III In)' accumu-
lated pork juice and the vinega r. Season Wllh SolI!
:lI1d pepper 10 taste. Spoon th e s..1 UCC O\'er thl'
pork bdore servlIlg.

GARUC+iOISIN SAUCE

6 garlic cloves. minced

tablesJ)OOO vt'get"ble 011
1 cup Iow·sod,um chicken broth
)1. cup hOls,n sauce
3 tablespoons reel w,ne vmeg'"
~ teasJ)OOO,ee1 pepper II"kes
••• lIogntly sweel

THE AMEA IC A' S TE ST KITC HEN FAM I LY COOKBOOK


Add Iho: oil and garlic 10 rhe ~1.. lI('1 Jnd Il:ru Tn
10 medium ht"JI unul fngram, ~ooUi JClSfconds.
~lIr III Ihe brolh. hOiSIll. \,1Il~'b'3r. red peppcr
fl:lke~. and any an:uTlIubled pork Juin', s(T3pin~
up any browncd bllS. :Ind ~lIn1ller unnl Ihirk-
l· ned. aOOm 7 mit1 u le~. Spoon the sauce owr t he
pork befo re se rving.
LEM O N A ND TH YME SAUCE
tablespoOn vegetable 011
1 shaliot. mInced
1}Ii cups low,sod,um chIcken broth
2 tea$poOns mll"lced fresh thyme, rosemary.
Of sage
tablespoon freSh lemon JUICe
3 tablespoons unsalted butter. cut Into
3 pIeces and chilled
Salt a"d pepper
Add lilt, 011 to the skiliel and Il:turn to mec!lUlIl-
hl~h 11('JI until shimmering. A(kl Iht, ~haUOI and
cook unnl 'IOficned. about :2 nlUlutl'S. Snr III til<.'
broth :md thyme. 5Cr.lplnl:; np ~ny brQ\\'IR'd bllS.
Jnd slI mncr unuJ th i(kcnec!, .lbom 5 1l1iIlUit'S. Sur
III Ihe l~'mon JUIce and allY :lCCUIIIUbICd pork juin',
-, urn dll' helt to low and wlusk 111 the butter, om'
pll'n' at :1 time, St';Json with (;tlt :md p..."!'per 10 tlSle.
Spoon dll' SJ uct' over Ihe pork \x'foi"l' i;..:rving.
MUSTARD AN D TARRAGON SAUCE
table$POOfl vegetable OIl
I shallot. mlrw;:ed
I cup low·sodlum chlCke" broth
}Ii cup dry white wine
I table$POOfl Olion mustard
3 table$poOns uns"Ued butter. cut ,nto 3
pieces and ChIlled
2 leaspoons minced fresh tarrago"
Salt and pepper
Add thl' oil 10 !Ill' skill.·1 dlUI Il:tllTli to mt'di \l lll~
hl~h heal unl11 Sllllll llll' rlllg. Add Ihe shallot and
cool.. IIl1ul soflcned, abom 2 Ul lII llll.... Sur III Ihe
bmth and win~'. 5Crapmg up any bTU\\ I1l-d bits.
Jnd SlInnwr unlll thl(ke lll'{1. about 5 lllinutC'S.
\nr HI Ih ... llluSllrd ~nd Jlly l(Culllub",d pork
JUlct'.Turn th e hl'at to low ~lId whisk III till' bUl-
Il'r. one plL'ce al a tl llle. Off Ihe h~':lt, Sli r III the
t:lrr:lgoll and ~'<lSO Il w1th ~all lmd peppl'T 10 t':lSll·.
~p()on Ih ... sallcc over till' pork bctorc ~e rvit1g.
BRATWURST AND
SAUERKRAUT
SIEAVES 4
10 m,nutes
PREP TII'IE :
I !lour (,ncludes 30 m,"utes
TO TAL TlI'IE :
s,mmerl"g I,me)
Ellila m,,,llrrl (If b(liled p<l/aII)j'S I)/lIkrs <lU ;til'''/
IImllllll"u;",flll III this (/,15S;( Crmlllll tiis/!.
tllbllSpOOn unsalted bull. r
• bratwurst or k"ackwurst , pOked
s.veral tlm lS with a fork
onion, hilived and sliced th l"
carrot, pe' led and grated
10 whol. lun lper btlrrle,
Silit
2 pounds liII uerkraul, rin sed
HI. cups tow -sodium chicken broth
1 Grllnny Smith apple, pe'led and grated
tllblespoon Ught brown sugar
Pe pper
1, Mdt !Ill' butter in a 1:2-lIlCh sklilct owr
nwdlUlll hl'al. Urown the br.ltWIIT<iIS Oil ;Ill SIlk..,.
,loom (. l111nll\(,~. Ihtn lran<ftr 10 J laf};t' I,btl·.
2. Add the OI11on. carrot, Jumper ht·nil.... and
Yo tea~p(lon ~ll t !O Ihl' f.11 Il·ft III thl' ,klllet lnd
reULrn to Illl'd illll1 lwat. Cook IIntll till' 01110n
'Ofll·I1'. aboUi 5 minUies. Stir m Ihe ,au<'rkrau!.
hrodl, llp ple, ,md brown SUf!ar .111<1 brill).; 10 <I
'1II11Iler.
3, Nestle the hr.llwursts into die "nll'rkraul.
cow r. ,lIld ~1I11me r o\'er low helt unlll mo,1 01
thl' hqUld hl~ t'\':l.por.Hl'd. aoout J(l nnnUll·~.
D I~nd till' JUllIpt'r bernt... :lIld ...... Json with SJh
~nd pl'ppt'r 10 IlSle !>cfoll: $\'r\'lIlg.
fieJt J{it cfwl 5ip: SUPERIOR S ~UERI(RAUT
The co m bina tion of bratwu rst lind siluerkraut is
u"bea ta ble, and whe" us ing packag, d sauerkraut
(t makes for a Qulc k, to,p repa re, hellrty dl"ner. But
the pro blem we had was Ihat mos t of th e sau erk raut
.... e tr ied WillS prelly bland, Thinly sliced onio n was
a conve ntio nal addition. But the biggest boost 01
flavor ce me from an apple a"d a c'<fot! Graled o n
Ihe large holes of a bo~ g rater. the IIpple and carrot
bro ke down during cooking .nd lent Ihe Nl uerkr. ut
a" ellrthy, ho"est swee tness.
M IlIII
 Cooking Pork 101
The old adage that PO<k must be .cooked
until completely gray 15 not true, II yOU think
well-done beef Is a travesty. so is welt-done
(read ove rcooked) pork. There is a trick to
cooking pork 50 that It 15 sale to eat. yet not
overcooked . You do this by cooking the pork
to medium donenen. then letting the residual
heal continue to cook It through off the
heal for 5 to 10 minutes belore slicing /lnd
eating, 50 how do you know when to lake
it off Ihe heat? Cook the pork until Ihe very
center registers 135 degrees on an inst/lnl -
read Ihermometer. As Ihe pork sits. the
temperature will con t inue to increase 10 to 15
degrees. When you're ready to eat. Ihe pork
will have a ro sy center and be very Juicy.

The brownO!d chops are covervd wllh cook.o onoons and

Ulan -smOtl"e".o'· w,ln a tOU~-tn.ck.....o gravy Th,s chop was ~Qed
off the heat wilen II
te9'!Ie<ed 145 degrees
on an Instant·re.cl ther·
mometer. Alt ... resllng.
SMOTHERED PORK CHOPS IIIIt ,ntemal lempe'~ture
reached 155 degree!
SERVES 4 The pork iii gray
PREP TIME : 10 mlnules IhroughOUI. 10ugh and
TOTAL TIME : 111ou. IS minutes (mdudes 30 mInutes chewy. and lIS I!avo, has
Slmmenng lIme) all but dlSllppea,acI
Tho! chop was J)Utled
otlthe heal wilen 'I
reg ... ered US dagr.es
on an instant-read the<-
mor!Iele< Alter rest'I\(I,
the ,nter""l temperature
rOse to 1115 oegrHs
The po,k i5 JUICV. has It
rosy cenle r, and '~51,1!
tilivodui

l ',<I/I.~ II ''''''.</Iil! I"''' ;) (mc;,II hrrr III "rdrr /1' IIrnnrl

.111)' /In''''/Ird bi/~ P"W s,,(kil~~ ,I/ul /Jurlll"-~. SenT 1.1 ';1( dl., dlOI'" dry wnll pap."r towels. (hcll '>('.1..011
II,.. I"'rk '-/"'/'; u,/II lII,l</"'.1 ",'1.11<1() ," /tul/rn'd n..~ with S.lJt ,lIld pq)pt:r. 111.';(1 1 r.lbl<'Spoon of dlc ot!
I/<".,I/rs /., ~~& "I' 'hI' rich ,1.'1',",),- III .1 12-m<:h 1I0mtick ~kllll"1 0\,('1' 11II,:h h!.'at mml
JU~I smo]..lIl~. Bmwll tht' ,hops on both sldl'S .
4 bon.-In rib p o rk chops (6 ouncn . .ch). .Ibom (, rnmllll.... Ih!.'11 tr.mdi.:r to a b rg<' pbtl'.
y, to Yo Inch thlek
Salt and pepper 2. Add 11K' r!.'!Il.mHIII,: I 1"blcspOOIl oil to the <kdkt
2 tablnpoons vege t abl e 011, p tu s u tra as :md r.·turn It) !llnhulll hl.';11 until shlmlll'·rm~. Add
n .eded til<' 01110 11\ alld ("ook. \Cr.IPIll~ up ~Ily browlll'ct
2 onions, h... . v.d lOnd sliced thin lilt,. UIIIII h~llIl)' bmwlwd, ~bout 7 mllllu ..... ~lIr
2 garlic cloves, minced ill Ih.' ~rlil ,nld thrill<' ~nd cook utlltl fr.1.,:r.mt.
teaspoon minced fresh thyme .Ilxnt! 15 ~o;'<·olld). !:,Ilr 111 thl' \\';1lcr. 'Cr.tplllg. Ill' J I1)'
Or Yo teaspoon dried btO\\'I!<'(1 bItS, tlll'lI Ir,msl;"'r to a bowl.
2 tablespoons water
3 ouncas bacon (3 sikes). cho pped flna 3 , AIM th.· h.II'OIl to du: d,I1I<:1 and n'llInI
2 tablespoons all-purpose flour to ml'dllllll hc,lI 1111111 cri<p, abo u t Ii 11I111t11e<i.
1% c ups lOW-SOd ium chicken broth TrJmli: r ti l<' bJ"on to a papcr-towd-hll<:d pb t c,
2 bay leaves Ica\illb till' b:u:ol1 I~lt 111 Ih t" 1'.111 (}'Q1l ~h"1I1d h.I\"c
tabl asp oon mi nced f resh p/lrsl .y .11 l".IQ .2 t.l hk'pOUlI' bill If 1I0t. <Uh'IIIIII" w~­
cubic 011 lo r th.· 1II1'~ lIIg b:l<.:oll J:ll).

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

4 , W l l1~k Ihc fl our 11110 Ih(' fat kfl 111 dlC ~k il1cl
,md ~·oot.. owr mcd i u 111 -1o\~ hcat u1l1il ~,'(Jldcrl,
,Iholll 5 mmull"S. \Vll1~ k In Iht· bro lh, ~r ra pmg up
JIIV brow II"" bu~. R elurn till' chop~ (0 tht:' ~k il ­
k-t' :11)(1 (:m·.:r dll'lII wllh Iht' OIllOilS. Add Iht:' bar
It:'J\'-..... co\er, and ~111 Il nt:'r ove r Im\ ht'at Illl ul dll'
pork I~ (ol11l'l<:'ld), It'lId"r, about 34) rnl1lu[t:'~.

5 , ' I flllster the chop, to .1 k'r\'mg rbllCr Jlld tent

\\'lIh fOIl. COIII\llIlC 10 sunnier the '\.Juce linol
Ih u:k.'nt'd.,l00ut 5 11II1I1I1t"l. DI)CJrd Ih.' bay kaVl':S.
mr III Ihe pJrsley. and \Ca~ n wllh salt ,md P"P-
pt'r to U~t.', Spoon the '\.JU(<.' owr thc c hop" :lI1d
<prlllkk wllh Ih.· CTl~p bacon lx'lon: ~e r\,III~.

gt.!13GlmCJI gjp : DE V ELOPING FL AV OR

Browning the m eat w ell Is ke~ to the success 01
Smothered Pork ChOpS. A well -browned ch op t as l es
more savory t han a pille c hop (a nd look s better,
(00). And c lramellted onion s w1th b rowned edges
are sweeter I nd so l ter than light-colored, c runch~
o nions. Finally, a long -s immered Sluc e lends t his
Melba I<aSI ;5 I'" soterel Ing,ed<efll In lhe C<al',,!! 10' Ih..
di sh ric h, nutty flavor. IUK;y bread&d POr~ chop

2, Add 2 t.lhlc:spOOII) of till' 1lI.\\"U1Il1.U'-C 10 tilt:' bal-!:

CRUNCHY PORK CHOPS ami work thl' llIayolllMiSt" 11110 th., (rumb mixnm.'.
SEAVES 4 TI"lIl~fer tb,' '\1clhl cnllllb 11l1Xtlln: (() ~ b.~"'" pblt'.
PREP TIME : 5 mlnules TOT ... l TIME : 40 minutes
3 , \Vor]..l11~With 01R' chop ,II a lillie. CO;Il wnh
D.III·' /'Tr,11.! til!' .\lrl/J,I /,"'''J "11 IIm,II-IIlr
/,l(! 1 tahll':ipOOIl m;I~"olIlI.l i ~., u,ing )ou r iing"r'\. then
m ,mbs ill,,"/Ii lI,n~' SI'mr /,if'{rs fhr si:r ,.(SlIhlll ,.ro- CO;II thoroul-~hl )' wnh tit ... Mdba numb mixlIln'.
/tIrs.c... u fl,r (I",ps In'/I'l1d/ m,')'oIIII/"isr /" .1.'11'1' /lirm I'n-ss on the.> h n.'ldrrulllb<i 10 1It.lI..t' ~un' Ih<'"I
,I sU"S/,IIIIIII' cnlSl.111.·~, dr" IIS <Ill' r,lSI)' w/rrll r/,.I/"I'fll :Idh.,rc. th" 11 by the chop 011 l \I 11\' f,Kk ~l'l m'Cf
rnrl, Oltl-hu/ll<lllrtl .1I'JlIN'III(r (JI,~~r 6-16). a rilllllled b.lklllg ,heci.

(5-ounce) b ox p lain Melba t oasll, b ro ken 4 . 11.lk., the pork 011 the wIn' fad. untIl thl' rOll-
Int o rough p lecel lIl ~ " 1-.'oldel1 bf\)\\n ami th., c.'nter of .1 rho!,
y. teaspoo n u lt f('!;lql'~ U 5 dcgrc,... 011 .111 tn<tant-r,·.ld thcr-
Y. tellip oo n gllrliC powder mon ... ter, 16 10 22 nlll IU II.... -I "'l1,f" r Ih., chops 10
y. teasp oo n onio n pOWder ,I cle:m p!:tIC ~ n d 1<.'1 I\'~I W ill I tll\' pork fCadll'" ,m
Y. tellip o on p l pr lka 1111"rn:tI tc mpl'r:lllll\' of 145 I() 150 dq:n.·l" hdorl'
y. l ellip oo n dried th y m e wrvillg, :, 10 t 0 11I11l1I1e~.
);I, tellip oon l ugar
6 tab lesp oon s mayon nai se
4 bonelul ri b po rk chops ( 6 o unces each), :Jut J{itcIwt 5ip: SEC RET INGR EOI ENT S
% to 1 Inc h t hick
Two Ingredients that you probably would neve r
e~pect In a lecipe l ike this led to the success o f
1. A(~uSt the o...e n /":lek to tilt:' nuddl(' positio n and
these cru nchy chops: Melba l o asls and mayo nnaise.
hC~1 thc O\~n to 425 dc!;n:t"S. Plan' dR' Mdba
Cru shed Me lbll 10"SI S g llve the polk a hearty crunch
lOa,b, ~It, ga rl K powder, Ol1lon IlO\\dt:'r. pa pn k.l.
and a t o a5ly flavOf, And the mayonnaise, wh ich
Ih\'11IC, ,md ~Uj.:.1T III l zipper-lock bal!_ Seal the
stuc k to t he pork like frosti ng to a ca ke, helped t o
b,l~ ,md pouml to ,·oars..' ('TllIlllli, I"lvmg some
Crelil e I durllbte , eXIra-thick COlll ln9.
numb- lh.' "'Zl' of '1l1all pcbbl.~.
 pork dry with pJlX' r lO\\'ds, tllt'll s-cason wu h ~ lt
and peppt'r. Worklllg wilh Oll t' pi t'(:l' of pork at
J tullC. drt.'d).;c: Ihrough the flour, then dip mlO
tlw eggs . .llld fina lly CO~t wilh the breJdcnllUt>-.,
Prt."Ss on Ihe crumbs 10 make ~ urt.· til('\' adh~'re to
the pork, 1.ay ,h,' br,':,d"d pork 011 a \\:ire rlck ~e l
ol·.' r :l baklll~ Ihee t.

3. H t.'ll till' 011 111 a 12-illch nOllStick ski llet O\·.'r

Illediurn- hlj,:h ht.'al u llul Just ~l11o k jng. Fry half o f
th,' bn:lded cu tlt'15 un n l llglu gokkn brown on
both ~ ldl"S, lho U! 4 rnmUl l'S.

4 . Drllll !ill' fned pork bndly on paper IOwc:ls.

dR'1l tr.msfe r to ~ p,lper-tOlwl +lined ph t" and h .... p
w:lrm III the OI'\.·n, R('IX'a t with Ill" n:nulllnlg
brcad.·d {'lltleIS. SeT\'t!' with Ihe It'mOIl wedb'CS'

To Make Ah e ad
T he caohod cude ts c,m he rt.·friSc'r;lted, wrap pt'd
tighlly ill pbsllC wm]l, for lip to 3 d:lYs or '-roown
ill a ~ippl'r-Iock frl't'~e r bag for up to I l1Ionth,
Rdu.'J! 011 :I l),lp<'r- Iowcl- li ned pbll' 111 ~ m rCn)-
O.... crOW(led PIIns elIn ..... ve j"ed jooch grIMY TO 'nSu"
1\~I\'t!' on III~h hell for about I V. m imllt'S or .m
1IOf~ cUllelS, we fry I I'Iem on two I)alcllH
, .I',,'C"'IP)'
:I bakmg Iheel III J 425-dl'grce own for 12 to

15 mmut ~.

CRISPY BREADED PORK

CUTLETS
SERVES 4
START TO FI NISN: 30 minutes IZ1D The Two Best Pork Roasts
The loin of the p lV, which runs "long lhe back
II is m'I" "'<II1I 11,,1/ 11,1' tN,1-: bf rHO III"" 1/r,1I/ Y. ;,,(11 of lhe animal, _ighs 14 to 17 pounds a.-.cl is
Ilu(l-:. III rIIMUlIl1i ' " Ifill.,,, U'fc{~....s. ,'<'II (.III s(n'(' ,/rrS( ofte n c\Jt into 3 or 4 diffefent ro"st s. We tried
Ji'ird nllir/s Uoj//r ,/ 5"/501 (I~\i!<' 6.J I) <'T OId·I-~/S/1I'1/I<'d O\Jr roast pork loin recipes with "" types 01
"11'1'/(")0111(1' (p.1.\,'t" 64 6). roasts a.-.cl lO\Jnd that _ liked two, the blade
roast and the center loin roast. The blade roast
, c up all·pu rpo se flour is a lillie harder 10 fi nd "I the m<lrket , but Is
2 la , g, 'ggs the mosl lIavorful and juiciest roast we tried. It
3 cups brea dcrumbS (s" pages 300-301) also will take a lillie longer to cook. The widety
2 pork tenderloins (Yo to 1 pound eac h) available t enler loin roast , also caUed a center·
Sail and pepper cut roa st, wa s a littl e drier than the blade roast,
Yo cup vegetabl e 011 but was very flavo rful.
Lemon wedges <tOt serving)

1. Adjust an 0\'t.'11 r.lck to the 1l1lddk 1)05IUOIl alld

ht.'JI Ih,· O\'ell 10 20U dl'grn·~. Spread 11ll" ilour
111 a 5hallo\\ <hsh. \Vhi sk tht.' t.'~" 111 a 'K'coml
. h.lllml lhsh. Spread Ih,' hTl",ldcnul1b. II I ~ Ihnd
du11o\\' dj ~h.
8~"'1)1 ROAn CENTER LOIN ROAST
2 . Fv llowil1A Ih(' photo, 011 l'a~," 36 I, lrun .lIId
pound Ille pork 10 a \I.-lIle h tlne klll"<. P,It ti ll'

TNE A M ERICA' S TEST KITCHEN FAMILY COOKBOOK

ROA ST POR K LOIN
SERVIES 6
PAEP TIME : 5 minutes
TOTAL TIME : \ hour 10 minutes plus 30 minutes
standll'lg lime

if )~lU Iw,,. ,mit !lml ((/11 plml almld, lIor WfOlllllltud

brrrl/u,1! lire /lorl.:. <IS rillS will firltl'fr e,,/wII(1' ils jlarw
1l1II111'.\/U~. "11,;s ",..lSI (,III hi 1I1'1'1" ,rrd 115ill.'<: d"I' .!f
'hI' .~/'I.Z'('S ,!II I"W' J 70. if 1I$J/1.11 tl ,l!la;:r, bnl1lr II
"''1"1" (/1(' I'ork t/urm,( ,hI' fiu,,' 15 /0 20 III,mlles of
nl,lSw'g (1"11/'11 ",(' (t'IIln 1tlrr ro.m rrgiSIrr5 dbtm/
110 dr,Cfct'S/. if)'<111 lrar'f' <Ill " ''i'II-s<!ir . kil/rr, il is /III/
IIf«($s<l ry t.J Ir'lII~kr lilt (<lMI /., /I b,/kill,1l dis/I.

(2 J1j,· to l-pound) bonel." pork loin

roasl, b rlne d II dulred (lee page 315)
S.lt and pepper
tablespoon vege labl. all

1. Til' the ro.I't. 101l0Wll1£ the photo 011 p3gC 34B.

Let .;IJnd Jt room tcmpl' r:III1TC. co\'<;"rcd looody
wrth pb slic wnp. for J(llllilltltt"'l to 1 h OIlT.
A POfk roast ~.fll' gf,ally from Iht tlavor and mots-
lUre imPll.tO!'d by a olaZit
2. Adjust ,111 OWII rack to tlw 10w~ r- lll iddh.' posi-
lIOn and h~,l t th~ oven 10 375 d~gr~'~.

3. I'd! Ihe roast drr Wllh pa per IOwds. then

$('J.son wll11 S3h and pt.'pper. I-iClt the oil III J. ROAST POR K LO IN WITH
12-lIIch Sklltl't O\1.·r mcdltllll- high heat until Just
slIIoking. Brown Iht' roast on III sid~'S. reduc- RO OT VEGETABLES
Hlg Ihl' hl'JI If Ihe fal lx:gms to slI1oke. about SE AVU 6
10 IIUI1U1t'S. Tr:msf{' r 1111' roa51 to a 'J by 13-inch PREP TIME : 10 m inute,
bakmg dish. TOTAL TIME : 1 hour 15 mnl\Jtes plus 30 minutes
standing t ime
4. ROJ.sl III the OV('II unnl Ihe thickt:S1 pan or
l( )~'tl /1,/1,(, /11/1 (' /lJIII (<III IlI,J/t dil(',Jd, WI' ll'«lIIlIucud
tht· roast Tl')PStl'TS 135 degrees o n an msram-read
b,jwII.1l lite IXJrk. "$ litis ('lIlIow((' 11$ .lI<II~"
1I1·1I.{rmlllT
thl·rmOI1lCll'l'.50 to 70 IIlHl utCS. turnmg till' roast
/lllIllt'.\'II1f('. SrTl'f' IlIj$ fIJ(",r-mlll-t~)!rI<lblr (o) ,,![,m.{.II.,,1
o\'er o nce halfwlY through the TOJ,nng tillle.
A II-Pu'I'dS(' GroW)' (,JII.~r 6))) ur GIl't'1I .'Ipl'll'
111·lh
Glllmlt'l' lIi,I, ApTlWll "'!II C m.llrr (pll.~r 6~5).
5. Tmnsfl'r thl' roasl to a earvUlg board. tent
with fOIl. and lei rest mllLl thl' pork r~ach~s
pound carrots, p.,I,d Md cut Into
.111 Internal Il'lIl perallll'l: of 145 to 150 dl'gn:l·S.
'-Inch chunkl
:lbOlil 10 mIilU{es. Itc'move tl w [w m ~ lnd cut
pound plllrsnlps, p eeled lind cut Into
11110 v.-Illch shCl....
Hnch chunks
pound rad potatoes (6 smllll) , qUllrtered
Sal t lind p , pper
:jut :KikAt." .\'ot(: JUICY ROAST PORK
2 tables poons vegelabl, oil
When buying a boneless pork .oast.look for a b lade (2 1)- to ]-pound) bonelan pork loi n
or cente . loin .oast. Rega.dless of whic h type you rOall , brined It desired (lee page 315)
select. tha most ImpOrtant thing to nail down In this
reci~ Is the final lemperature of the pork. The roast 1. Til' tht: IUlSt. followm~ Ih t: photo on plgl' 348.
must be removed 'rom the oven when il reaches 135 LCI siand .It room t~·l1Ipcratu['('. cowrcd loo<,dy
degree, or It wlll be dry and laue like cardbo.'lrd. \\ nh pbsnc \\ rap. for 3() nlmllt~'i to I hOllr.
2. A(ljll~t all own uck to the lower-Illlddlc PO-;I_
lion :mJ Iwal Ihe oven to 375 dl'!;r.:'l><i. Toss Ihl'
carrotS. paNmps. por-l.toes. Y2 tl'JSpoon \Jo11, ~lId
V. tl·J.spoon I>c.'ppcr with 1 labk-spoon of till' 011.
Spn'.ld 11\ J I) by l3-mc h hakin~ dIsh.
3. P:u Ihl' roJ~1 d ry with paper towds. then Sl' a-
'011 wll h sal! ami pl·ppl· r. I-I eal dIe rt:mJ mlll g 1
I,l ble~poon o il in J 12-inch ~ki! k l o\'e r IIwdHII II -
high hl'at UII II IJIISI 511l0klllg. B mll'lI Ihe roJ~t 011
,Ill sidl'S. reducing the heat if th.' fa t b.:g lll ~ 10
\moh·..Iho m \() nllllUWS. I'b ce the roaSt on lOp
of the ve~l'ubl es 111 the b~killg dish .
4 . Roast m the 0\'('1\ um il thl' tl\ll,: ke~1
pan of
till' pork regIsters 135 dcgn.'cs on lIISIJIlI- reJd
311
thermollleter.50 to 70 mi n utes. ttlTrllllg Ih.· roasl
owr ollce halfw,IY through tl1l' roJS[lIlg !l1l1<'.
5 f.£ 5 e<>t JUicl'wt'O fjCUUlJlil£
GLAZES FOR PORK ROASTS
Us..' dll'~ Waz~... to boost th~ £I,1"or o f 1Q.1SI pork.
bOlh po rl t~lId~ rlom ~ l1d bol1ek~~ pork 10 m
roaslS. r-or tl,tlderlolll, th e g1az~ should be bmshed
owr till' porl before roasfing. For ,I bon ~ k'SS
pork loi n 1Q.1SI, t!K' glaze ~h o uld Ix· brullwd owr
tll., roast durillg th e fin:!l 15 mmute~ o f coo king
(w hen Ihe ro;m I'l'gisters al)()Ul 1 10 del;rel'S). If the
gLlze bcgm~ 10 dry up Jnd bu rn m the o...... n. Slir
,Ibout '. cup wa rm wa ter nuo the pJIl.
MAPLE GLAZE
1 cup maple syrup
)oS t ellspoon Ctnl'lamOn
l4 teaSpoon cloves
~ teaspoon cayenne pepper
C:omb me all o f till' ingredit'l1tS. Aft.·r bl"O\\ 11-
111 b the pork. pour ofi'the fJt Il'ft III Ih(' skilkl.
/\ dd allthl' ingrcdkms to the pan. SCr.lpl' up any
brownl'd bus. ~nd simnll'r IIlI ul , hgluly thick-
ened and frngr.mt. about .'\( 1~e('o nds. R l'lIIo\'e Ille
~JZC from dll' skillet If not Il~ms Ill uuedt.ttcly.
THE A M ERICA ' S TE ST K ITC HEN FA M ILY COOKBOOK
S. Tr.m~f,· r the Il);ISt to a carving board.l(.'m wlIh
fotl. Jlld Il,t n~1 ullIll till' pork relChes;m intc rllJl
tem p.'ratlln' of 145 10 ISO deg re es. abmll 10
Illllllltl'S. Remove the tWllIe and ni t Into V. - H\ ch
shc.' •. \Vlllk the roa st rl~l~, rl'duce tilt' own te m -
p"ratun' 10 100 (k~rl'l><i and I'l'fUfIl tllt'vcgetabk-s
to till' ow n to kel'p warm befor,· ~ervmg:.
5CJt :Kik&,. a ip: keEP T HE FA T
When It comes to cooking II moist, flavorful pork
,oast. there a,e II couple of .... Ies to follow. Sear the
pork before roasting. Searing (reates a flavorful
caramelized exte,1or that can't be achieved In the
oven with a roast of this si ze, Also, don't trim the fat
from the porll. This cap of fat not only adds flavor, but
It also protects the porll from drying O<Jt in the o.,.n.
SPICV HO NEV GLAZ E
Yo cup honey
)IiCUP freSh hme Juice (3 hmes)
2 chlpotie chiles In Itdobo ~uce. m'nced
lYi teaspoons cumin
Co rnbme all o f Ihe mgred lcnts. After browll-
mg the pork . pour o ff th.· t:u left III th e ~killel.
Add ali lhe 1Il1;T<.'dlellls to the pan, sc rape up allY
browII ... d bits. :md ~ lmliler until shghdy Ihiek-
l'Il.·d ,1I1d fr.tgr.tm. 3bolll 1 mllllllcs.Il.·rnovc Ihe
gbze from the ~k lnct If nOt uSlIlg IIlHllcdiatcly.
A PRICOT-ORANGE GL AZ E
1 cup aPTIcot preserves
)oScup orange ju,ce
y. cup d ried apricots, quartered
3 tablespoons fresh lemon juice
COlllbme ;111 o f tit.' mgrcdlems. Afler brown-
in!! Ihe po rk. pour o tT lil.- f;1I kft 1lI the ~ kill l'l .
Add :1.11 the i nsrl'dlenL~ 10 till' pan. S(:f~ PC up ~ lIy
browlled bi t5. and ' Immcr until slightly thICk-
e m·d :lnd fT:lSr.IlIl. about 3 lIlIllutt'S. R elllo\'l' the
gl an' from the \klll.·1 if 1101 u~mg immcdlJlcly.
ROAST PORK TENDERLOINS
SERVES 6
STAAT TO FIN I SH: 30 mlnules EllD
F", " m,'rr J/mwfj,1 (",IS/, /I<W ( "11r 4 rlre gl,/:;:N "II
JMg,' 370 ,,;'" rll ~ 1"'& bif<lT(' )'tIll JlI,I(I' II ill IlIr m .... lI.
H"k ICtIl/rrl,.jU5 <IN' die" $<fIr! 111\, ,,, d I",(~.,wr 1/""
1I¥'I.~IlS I V: I,. 2 JlCIHU/S. '1\1 1'!ISIIre Ii'd' lIu' Il'mlt-rl"ius
dcoll " fli T! dllri!l.~ ((,<,kill,\!. il is r/f(I'J,wr)' I,) r('mm~' ,11,'
S" ''f'f :;k;" jnlllJ t/rr I/U'<I' (sec rlrl' 1,/rN" ,'II 1"(Il( 36 1fo,
IIISlmrri,>lI5!. if )~UI h.II'I' <I" "''i'II-SIIfr skll/l'l, ;1 is " "/
I/('({');,'')' to mills/iT II,,' rl'IIIItT/"jns /,1" b,lidll.\! dish.

2 pork tenderloins ( y.i to 1 pound each),

trimmed
Sa lt and pepper
table s poon v,getabl. 011

1. A{~u~1 all 0\'1.'11 rack to L1ll" JO\wr- nlld tl k posi-

tlOll ,lIIeI h<: :l1 the OVCIl \0 4 50 d cg l\·<·~.

2. 1'.11 Ih(' [t'nd,'doms dry with papcr IOwcls,

Ih,'l1 wason wi th SJII an d pepper. H <.'3' thl' oil
in J I :!- l11c h ~kill"'l o\"C r m ... dLU IlI- lut;h hea t unti l
j U~1 slllokmg, I3rown tht' Il"mi ... rloms on all sld~-s,
!'l"(iucmg thl" heal If Ihe fal bl'gin, to smoh',
abOUI III mlllll l~"S, TrJmfl"r I hl' Il'ndl'rlOlns 10 J I)
b} 13- mch ba kmg dl\ h ,
3 , R oa" III Ih ... OWIl lI n lLl the Cl" lII l'r of till'
pork n:gis tl"rs 135 dC).:f"l"<; o n ~Il tmtant- f l';ld
IIWf mO Il\<."le r, 10 to 15 l11 H1ute~,l\I rnm g tIll" len-
de rlom~ owr IlJlr\\~IY through t Ill" coo ki ll~ nml',
4. TfJn~fl'f till" cu d ng board.
l endl' rlom s to !I
tl'm WIth foil. alld le t !'l"S t m lUi l hc pork n'ac!w.,
:111 mlnnai 1~'mpi.'fJ l un: of 1-' 5 10 150 degn.','"
lx'lore slinnt,: ,lilt! ~e r\'Irl~, about 10 (lUnUle'S.
[jeJt Jl.ildw, [jjp: PROPERLY ROASTED PORK
We found the best wilY 10 cook pa rk lenderlolns was
10 slart t hem with a quick sellr In II skillet, followed
by a br ie f slay In a ho t oven. This technique gave Ihe
lende,lolns a perfectly browned e~ter lor. while t he
Inlerlor remained tender lind molsl , somelhing Ihal
other techniques co uld not .chleve.
S-,ng O/'Ilhe st~IOP g<.JlIIanle<!s browning. end
'<!'m0\l"'9 the s,lver.1on ~eeps the roa.t from bow'ng
What Is Enhanced Pork?
Beclluse m od e rn p o rk ha s been b red 10
b e so le lln, It i s prone t o d r yn ess when
ove rcoo ked . To counte r this pro b lem, many
p o rk prod ucers a re no w se iling whllt Is (lI lied
enhanced pa rk , wh ich Is por k Injected w ith
a sol utio n o f wat er, salt , lind othe r lIdd itlve s
t hllt he lp f llivOr the melltllnd keep It moist
d uring cook in g . Afle r t astin g bolh enhanced
lind un -enhanced pork side by sid e, we
fo und t hat t he enhllnced po rk was juicier
an d more t ende r, wh ile the un ' enhance d
po rk hll d II m o re g enu in e fl li VOr, W' 'Il so
lound thllt enhllnced pork can le"h Juice s
that Inhibit brOWn ing and mak e fo r salt y
pan sauces . O ur re comm end at ion Is to look
lor u n-enhance d po rk and b ri ne It lit home
(See plIge l i S l o r Info rmalion on b rlnlng ). To
te U II the park you are bu ying Is enhanced ,
check Ihe lab el; po rk con taini ng add it ives
m u st b e labeled n SUCh. wil h IIllst o f
Ingredients, If yo u cannOI l i nd un ' enhanced
park , t he n use the enhanced pro duc t -Just
be su re t o hold b ac k o n sea soning, an d
d efi ni t el y don 'l brine it.

W'IIPI)lng 1M I'IIIm lind cookIng It in a .alatlvely low oven
keeps 1\ tllnca. and IUlCy
SPIRAL -SLICED HAM
SERVES 20 to 30
PR(P TIH( : 5 mInutes
TOTAL TIME : 2 houl S 15 mInutes (mtludes 2 hou.s
bakIng and re$hng tIme)
f1u y" '/tlllr-Ill IloIIlI,
1/ lUIS IIUI(I, 11111 .... J""w.
s/r,ml.! /1tlr/J1l1/ ,if tlu' IlIIm
lim/ II",I.!N /I (,I5I ( r
JiJ). \~", (d l/ (dWIl
II /"",c-ill ''''111.
Buying Ham 101
H"ms Vllry in term s of the amount 01 wllter
added during the curi ng proce ss. A ham th"t
is simply labeled " hllm ~ hu no water "dded.
but very few mllnul"cturers m.ke these
varieties. " Ham w llh natut"IJulc.s," conlalns
7 10 8 percent added wllter; " ham w ith wllter
added ~ has 12 to 15 percent added water. and
" ham and walet product " cOl'ltll lns mo re than
15 percent added w.ter. But whllt does this
mean? The more wllter. ham cont. lns, the
less expensive It Is per pound. And whel'l II
came 10 flllvor. we vastly preferred th e fl"vor
of h"ms with I'IliturlllJulces. As one would
ima9lne, more Wliler me"n! less flav or.
In addltlol'l to the w.ler '"c tor, there
Is 11150 the bone '''tor. H.ms are lIvall.ble
boneless, seml,boneless, and completely
bone-In. BOl'leless .nd semi-boneless hllm s
had ~compressedH textures thllt were sponSIY
and rubbery. We , therefore, prefer bone-
in ham s. Whel'l .11 w.s said and done. wa
concluded th"t more bone "nd less water
seemed to make for the t u t lest ham. We
111 50 Illvored splral ' cut h"ms, ' $ they were the
most convenient of the bone -In choices.
After choosing our f"vol lte style of
ham. we Ihen decided to focus on the be"
spiral'cut h"m. G"thering five of the most
widely available h"m s, we a$ked Ulsters to
(,uiter tI"", II b..",dNs (lUC, 11('(,111$( determine wh ich was the be st . The Cook 's
I I jo r«OIIIJllfIIJ bll),III.i! ,''(
Spi ral Sliced Hickory Sm oked HOl'l ey H.m
bm lUs( ,Ir( b..mc (Ollfi.fl./Jr,'- W/IS the de"r w inner. Almost all tlllster s
Ie> (<1r1,(, (srr ,I'I' p". .
,11 ,,/I I"~fi!" ,ppreci"ted thi s ham 's Clean, meaty " "vor,
al'ld oVe,,,1I It w"s declared .n " ho ne st ham."
,)11 J /,) .J sm'III.~s per 1'... ",III1"r

(7- to 10-pound ) spl ral-sUnd bone-In
h all ham
1. Adjust ;111 own rJck to the 10wt."I1 position 311d
Iw;n the oven \() 2511 dq.;rc.'~. Unwrap the ham
and r~'l1IOVl' ;md di~card Ihe pbstic di~c covering
tht' hont'. Place till' ham m ~ pbmc own bl~.I'Un
ughl for l cI~.' fit , til' up the blg. ,md tnm the
l'Xn"lS pl,.,uC". St't the ham c ut-SIde down 1Il 3 9
by 13-lI1 c h b~klllg dish and Ctt t 4 , Ilts III Ihe lOp
oCthe bag wnh a pl rin g klll(e. (Ah.'rna nvely, plan'
the unwrnpped ham CUl-'ld.' dow1I 111 the b~k1llg
d ish .m d cove r tightly wllh foil.)
2. B,l ke I he IlJIn unnl th., celltCT ll.'!-olsteT'l lOll
d.l.on...."S 011 all ulSI:a m -I\'ad IltcrmOllleler. I ~ 10 21fr
hours (abotn 1(lllllllllll'S JX'T po und If \lsmg an o-..... n
bag o r lbOlU 19 lIlJIIUlt"l per pound If u~mg
3 . It.'fIIOW tlw ham from the 0 \1.'1) lind let LI n ost
fiLlly wr:lppcd III tht., ho t bakmg dl~h UUIl] the
centcr of thc ham r.'gislcr' 115 to 12() dcgrct.'S, 30
10 o4(l lI1 i nllle~. C ut o pen 1I1l' ba~ (or remove the
foil), tr.lIlsfl·r th.' ham to J c.l rvmg board, and slice.
Sen'c 011<- of the fol1owmg ,a uce,", if desLred.
!Je,,! J(dc!w, Sip., B AG IT
A plast ic oven b"g m.y seem like an unCOl'lventlOl'lll1
pie<:e of equipment for cooking" sliced h"m, but we
found II to be a real l ime-saver, Our Inltlllli melhod of
wrappin9 the ham In fOil worked well , ~I crellied ai r
spaces that acled like Insul"tlon, which In turn slowed
the helltil'lg process. USing an oven bag eliminated
these " It spaces "nd Il'Icre.sed the h am 's e~posure
to the d irect he"t (without havln-g It dry out ), Th is
shaved about 30 m inutes off the cooking t ime.
foil).

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

gru, g edt JUiclien'. f}<UUJJIit£ SAUCES FOR SPIRAL- SLICED HA M
WIlliI.' 113m is brood 011 its OWI1 _It is 1I1uch better accompallu.-d by J Ib\'orfill sauce that complt.'lIh.,nts till- ham 's
II1Iu.-rcnt !o.llun<."SS.l1lC followlIIg sauC<.'S art: two of our f.WOf1t<.'S lnd call be pre-p:m:.'d while till' ham TI,'SIS.

D RIE D CHERRY A N D STO UT SAUCE MUSTAR D SAUC E WIT H VER MOUTH

SlOW, II aark, riel, tIll', ,1lil~'S
,/,is SIIlIrt' irs aiSlilrff lJijOIt 111111 Idlok-.~r,ult ,1II1SI1H'l1 (J.)mbi"I' W ,~h '/' tI,is
swrr,,,rSJ. Guiw,rS5 is pmb"M)' til!' IIhiSI uil/eI)' <lmil- s,,,,(/' t,ure IIIld Ir-,"lUrl'.
"Mr SI,WI )'01I'lIfilld: i l works u'('l/ ill liris rtri,w.
2 tablesPOOnS unli-alted buller
2 tablespoons unsalted butler 3 sNiliots, m inced

",
3 shallots. minced teaSPOOn allspICe
2 cups dry vermouth
",,
teaspoOn allspjce
cups stout beer tablespoon brown sugar
CUP d"ed cherries ,~ cups low-sodium chiCken broth
2 tablespoons cornstarch
",cup packed brown sugar
cup low-sodium Chicken broth ~ cup ollon mustard
2 tablespoons corns tarch
,~ tablespoons balsamic vinegar ,
Yo cup whole-grain mustard
tablespoon minced fresh thyme
Salt and pepper Salt and peppe r

Md t the butter III ~ 12- lIIch skilll'l o\'e r medium
hea!. Add the shallots and cook until solkm-d.
about 2 mIllUIl."S. Stir III Ihc allspice and cook
for 30 seconds. Stir III the Stout, che-rrll"S, and
brown 5ugar and sli nme r uIIIII shghdy syrupy.
ahout 10 IIllllutes. \VhLsk (hl' hroth and corn-
SUTC h together. th cn gr.l duall y wlmk /IltO the
~ Lll1ln e nll g liquid and cook uncil thi ch'ned.
about 2 mintltl"S. Off the heat, StlT in th e vinegar
and ~easo n wnh sal! and peppt'r to taste.
Melt the bUlll'r III ~ 12-111ch sktllet oller IIll'dlUllI
hell. Add the shallots alld cook uillil wlt l-llcd.
about 2 IILlLlut CS. SlIT in thl' aIlSP'Cl' ~ lId cook
for 30 seco nds. Add tht' \'I'rmolllh ~nd \Ub>:lT and
SLLIliller umilthe alcohol \<LPOrs h~\lt' cooked off,
abolll 4 IIlIllUll"S. WllISk rhe broth Jnd (orn~tarch
together_ thl-n gr.ldlla ll~' wlll~k 11110 Ihe sinlilLt-r-
ing liquid and cook unnl thi ckened, abo ut 2
minutes. Off the he:!l, stir in tlw mUStards ~ nd
th)'llU.- and seaso n with SAlt Jnd pepper to taste.

HAM C AR VI NG TIP
A Shank- End Ham Is
Always Best
The last ti dbit of 'nformati on we can provide
you with is this; Buy a shank -end ham. With
e tape red, pointed end opposite the cut
side, the shank-end ('elt) W!l$ much easier to
ca rve. The si rloin, or butt end (right), h!l$ II
rounded, blunt end and proved to be more 01
a challenge to carve.

TO IlIcllltllll lhe ca,v"'9 olll'oe nllm. cut arOUn<J the oon.

Wlln H" liD of a D</Iflng ~ni f., 0' bonl"9 len,r, to IooMn In.,
allllcnl'd millt O"c. IhlS is do" •. you can "move la,ge
S H" HII'l H O HA M IUlT·f H D II"M
DOrtlon5 o' meal from the ham and 5hce Ihem ea511y
FRIED HAM STEAK WITH OVEN-ROASTED SPARERIBS
CIDER GRAVY SERVES "
SUVES 4 PREP TIME: to mmutes
STA,RT TO FINISH : 2S mlnutH mD TOTAL TIME:" hours 45 mInutes plus 1 hour
slanchng lime
\ ;'11 ",,1)' U\I/I/ /,1 f.ull" ,/ r,It" /t,lm hf:(.,rr
SIIIII/l bl/t' ..
",/pISlil(r: "II: .~r,,,.)':,, J<",I$"""~I!S /') Jl~'1 'i'/If ')I'i'rs"f;il~l!. 'M"I'
II ""/)' /.0(> /(lU/l/il/,ll I,' su/>;:Iilllll' btl(k "I,s ((IT ,hI'
$,'ml' br'lIIds I~(I",IU Slr.,1.! "'I'
III/lfll MIII ..r ,It.1II "'''t'~ sr,m'ribs '" Ilus rtYip(, bUI dOli',. Sill((' 11<111)' b~k ribs
,-/,1111 Sff"l.:s <HI' nlllrmo,,/)' ."lIIlIIlm 11u: S<IIIII' <In''' ,IS ',"!lIIIIII'cry IwkJu, ,ht)' an' l'r'y SllSUpflillt hI dry,
fM{,'" ", Ihr sup,'m/llTh-,. il~'.! 41111 lI'hclI (... ,kcll
,his 11'01)'.

t,'lblespoon waler
tlllspoon olJon or whole-v rai n must/lrd
% teaspoon co rn 5lllrc h
}oS teaspoon tlVnl b row ... suga r
(2 Jr.-pound) thlek'c ut, bone,ln ham steak
1 tables poon unsalted butter
2 cups apple elde r
2 tea spoons minced fres h th~m.
o r V. l eupoon dri ed
Sa lt a nd pepper
1. ~or tht' \\';Ill'r, mustard. corn~(Jrch. ,md brown
'ligar togl'!lwr Jnd §l'\ ,1~ldl·. Pat Iht' IUIlI dry
with 1'.11'<'/ towd~.
2. Melt tIl(' bum'r III 3 12-inch
medium-high hl'.lL 111'0\\ 11 Ihl' h.ml 011 both
~idl'\. n:dunng thl' hl'at if till' f.1 1 b':f!1I1S 10
~1lI0kl·. about HI Il11nUtt«;. Tml15ft'r the ham 10 a
dl'an pble. ICUI with foil. and lei 1'l..'S 1.
3 . Add Ihe CldtT Jnd IhYUll' to the lkllkl Jnd
rerurn 10 IllNimlll lw;tl. wr.IP1l1g up allY bl'O\\ ned
bils. Slnlll1l"r II1ml tilt" Cider IS I\"dno:d by half.
,lbout 6 IlIItl1lll«;. Wlusl rlH' \\",L1er mlXlLm: 10
n:COllll'une, tht'n mr Into till' ~klilci aud lllllllll"r
\LILIII IllLckened. about 2 1ll1l1lL1l·~. SeJWll wllb
s;lh ,inti pt'ppl'r to t,IStt". Spoon Ihe gr.l\'y over tl1l'
ham stea k lx'fOfe ~l'r\'1L1g.
2
' ull racks of sparerib s (2 to 3 pounds
e"ch), tr immed lightly
% cup BasiC BBO Rub (p"ge199)
1 V. c ups BBO S"uc. (Ie. p" g e 635), plus
e. tr" for .. rVlng
1. Il. ub till" f ibs with tl1l' dry rub. COn'T h.lO,"'ly
with plastiC Wr:lp. :lIId let 'it,md ~t room ICmpt'r:I-
wrl' for I hour.
2. AdJu<1 an oven rack 10 Illc mlddll" pO'>l\!on
and heal the o\'cn to 300 d q::rt'cs. Lly (he r ibs,
Ille,uy-sidl' lip, 011 J wIre T;Kk set O\'L'r ,I rll1ll1l(-d
bakm); shel'!. Wra p the Illll with fo il. Roaq for
I hour.
~ bJ1l'l owr
3, Remove the fOIl ,mel COtlUIlU t' 10 roJSt lur
1I101'l..' hour.
4 , I1msh the nwaty side of tht" nb~ wult bar-
b.:cu,' So.lUCl', :Ibout Yo l"IlP per ~bb. COlltlllUt' to
roaSt. Ullco\"('!\'d. UlIIII the boul'S luv,- ~"'PJrJtl'd
frolll till' meal, aboul I y. hou,", 1011~c r.
5, R.l'lI1m'\.· Ihe fI ~ from the (Well ,md Wr:IP
eKh )bb III fOI l. PUI Ihe iOII-wr.appcd nb~ III ,1
PJ]lt'f b,lg :and ~l'aJ u~llIlr Allo\\ the nbs to n'~t
m room lempcr:tlurc for I hour bcfol\" S('T\ llig
\\nh mon' b:lrbccul' ~'IIICl'.

5eJt JlikIII!II 5 i,,: A TWO-STEP ROAST

The sec ret to moist ribs with" thic k, fl avorful crust
Is our two-step cooking method , The ribs lI re first
ronted covered In foil , which helps them retain
their Juici"ess, After "" hour, the foil Is removed
and the ribs finiSh ro"" ing uncovered , which gives
them their ch"racterlstlc dark crust. The fln"l "ep of
wrapping the ribs in foil and putting them In" ~per
ba9 may s eem like one step too m"ny, but trust us,
it is well worth It. We found the me ... t fini shed In this
WIlY to be extraordinarily succulent and tender.

THE AMERICA ' S TEST KI TCHEN FAMILY COOKBOOK

RO A ST RA CK OF LA M B
SERVES 4 to 6
PIIEP TIME : 5 mInt/res TOTAL T IME : 40 m,noles

I /,U\' Ilw /,mr/II" {'fllrll tlU' (,1(1.'$ (R'IIUWI' rill' rX(f.<'s J"
(rom I",ul'> ,1/1;/ j(r;.,/H' rhcm dr,ruU'" )'<'1', IIu'I',ldbJ)'.
lilt'
,Ill' nh, will .<,iII ur/'ll s,'me c1f(/llill.~ 1I1~ /0", <1/ 1{,<l11
Ilu' 1m/I.: 41111' uwk will Iw tI,lllt'. Sm'i' Ii!/' 1,II111! lI'ith
SU~TI ,11111 S.>IIr ,\/illl S.lIIer /$('1' lilt' I"w) ,,1' Gm'lI
AI'I'/I' Clrmlfl'Y lI'il/1 / Iprj«>/s ""d GII(lWr (i!,!~r 6 -1 5).
) ;'" (.11/ a/s,' IISf ,he I"'" m II'lricllllw (,leks Urn' $t',/(fd

/,1 m,II.~· ,m)' ,!r,hr 1"111 £<111(1'$ ""/"':':rs }J6-3J7.

2 ra cks of lamb (1 14· to 1 ~·pounds each ),

trenched (5 •• not• • bolle)
Salt and pepper
2 tablespoons vege table 011

1. Ad) lI ~I.1Il
oven ra ck to thl' lolvcr-middh.' po~i­
nOll. pbee l rim med b.lI,jug ,lWeI 011 t ill' OWIl
neJ,., .md hl'at till" O'''~11 to -125 d c~rl·cs.

2. h)l1owing till" phow. mill the rJch of any

SUlthng lhe lamb on lhe ".".,.,100 lU'<d I,"'sh,ng II ,n lhe
~'..:r('s~ f.n. P.!! tlw lamb dry wnh papeT towels.
OIIt'n prevents lhe 'Kks from OYIffrnownu">g
tlll'n "":J!>On With salt and "·C.. ppl'T. I kal thl' 011
1Il.1 12-inrh skillet OWT Illl'dHlln-hl!{h he,ll 1111111
JUlt <llIokmg. UroWI1 Ihe r.l(k~ 011 both <ldl"S.
fieJt J{iicl!ul fiip: FORFEITING THE FAT
n....tUCll1g tilt' Iwat If rhl' 61 bq;lIl~ to <moh'.
Lamb is Inherently 'atty, which explll lr'ts why II Is so
Joom 10 Il1I1lUtl.... 1"111111-: rhe bOl1l'~ rt."'t on rhl'
r ich lind succulent, But when it comes to ,oasting II
l'dgt' of 111<' <klllt'r ro [..l'<:P r[1<'111 Out o f the way.
'lick 0 1 lamb, II is necessary to rem ove mos t 0' the

3. Tran<f':f rh e bmh to tl1l' prdll'Jtl'd baking externlll flit . Beclluse the loin is so slendo r and Iho

,ht't'r and roast till' 1.1mb to rh(' dt,<trc:d dom' l1<'ss CliP of 1111 thllt covers the fack is so thick, we found

(we !"I!;\" 334), 10 to 15 m11lllt<'\. Ihlll whon Ihe 111mb w as cooked medlum· rllre, a
thIck '"yeT of fat Slnl blanketed the mellt, To IIvold

4. fr:II1St"'T the lamb to 3 ca T"'1I1~ hO,1n:1. rem with thIs , It was nece$Sary to trim most of Ihe '"I from
the rack , iellving lusl enough cover Ing Ih, loin to
fOil. and k( I\'S{ for 10 UlII1U{l'S, 10 'Ic:n·<". U st' a slurp

I.:h<'l~, kmfe 10 s!ICl' lx·tW<'i.'11 the nix to §l:P.lr:1t \.·.

p rotect it 'rom drying Ot.It during roasling.

PREPARING RACK OF LAMB

SWEET A ND SOUR
MINT SAU CE
MAKES abou t % cup
START TO FINISH: 25 minutes IZDJ
nil.> ""10/(1: JolllU' IS Imrll/;,'/I"lIr SfT1"rllmls 1.1/I1h

!h cup m inced fresh m Int

Yo cup red wine vInegar
1 tablesp oon sugar
)IS l ea spoon sill l

Slir nil ofdll' II1gn:dll'i1tS 10gCtl1<'T 111 ,I glass

In order for ';Kk 01 I~mb 10 rOul p,operIY.'1 't cruc ,~IIO
or «'r.llnie bowl :1I1d Il'l <iI uuu ! tl1l' <1Ig;lr '.mov, most of 115 external fal Ute II bof"ng 0' parIng
.h"o!w<, ~bom 1(J mlmll.·•. knHI 10 CUI away any th.ck portIons of 1111 unl.l. Ih,n
laver rema,ns

"' e.t
ROAST BONELESS lEG 3. Pat 11i(· ro:1.SI dry With paper towels. then
OF lAMB ~'a\o rI wllh ~J.h and pepper. Heat Ihe r~'m ;lIn ­
$UvES 6 to 8 illS I ubll'Spoo lI 011 III J. 12- tn c h skillel OWl'
PREP TIME : 15 mInutes rnedHlI lI- lllgh heat mllli JUSt smokmg. Brown
TOTAL TIM E: I hour 40 minutes (Includes 4S mInutes till" roasl on ~II ~Idl'S. reducing tl1l' hl'at if Ihe
r~stmg t'me) fat b~·).': l m to ~ll1oke, abou l 10 Tl1illllte~. Tr:m sfl'r
dte ro;,~t to a wIre r':I ck SCI OWl' 3 r ll1l11led b3k-
Ollr pr~{crt·"(,, jnr Ihis rrdp.· is /,) IISI' Illf i lr/,'m eud Ill!: ~heel.
<if rlrl' Ir.'!. ,lIr/wIIJ,h tire sllllllk rml mIl b,> /fsrd liS 11 ...11.
n,('S/- III'\! fl~IS{S ,rrl' 11511<1/1)' SlIM ill clastrc nflll",\! 1/"'/ 4 . K03~1 tlw 1,II11b lt1 thl' own ro the d~'~lred
III11S1 II(' mlll)I""/ iH.fi"" (')(Ikill.tl. dOlll'l1\""S (~l'l' 1l.1~e .\34),45 to 55 mI1lUle~.

( 3 )4- to 4-pound) bonl ,en half leg of 5 . Tr~l1s rer til{' Rl.I,t 1O;a caT\,111g board,ll'''' with
111mb, trimmed fOil. Jnd let resl for 1U to 15 llllllUI CS Ix·fore ~h c­
2 "bll s poons olive 011 ing 11110 YI-mch-dllck slices and scr\,11Ig.
S ail lind pepper

1. Adjust an own rJck to til<' \owcT- llmtdlc
non and \1<:':11 the oven 10 375 dl·grcc~ .
2. FollOWing Ihe photos. by the 1~11lb 011 a work
~ Urf.lCcwllh 11ll' rough iml'rior Side (which WAS
,lgJIUSI !I\(' bone) facin!; up ,\tid pound 10 .1
IhlCkm."'is of 1 mel! . Rub With 1 Idbll"'pOOIl o f
the 011 and scason gellt'rousl)" wl111 ~all and Pl'P-
p1:r. Roll and til" the roast.
pO~I ­ gf.jt XitclWI 5ip: FLATTEN FOR TENDERNESS
Pounding the me~1 h~s Iwo purposes in Ihls recipe.
First, il m~ke5 rollin;lhe rO~5t Inlo ~ uniform shape
much easIer. Second, and more Important. pOund ing
the meat breaks down Ihe muscle fibers of the
lamb, making for a mo.e lende. r03st. Finally, we
have found that leg of tamb ha s Ihe besl flavor and
teKluTe whe n COOked medium -rare 10 medium.

PREPAR IN G ROAST BONELES S lEG OF LAMB

I. PloKe the tamb on lhe work su.loKe
w,th Itt .OUgh SIde loK.ng up. Cove< lhe
..,mb WIth D1astlc wrap and pound to a
un,form '·inch Ih..:kness 0,1 and sea·
son the lamb
2. Roll the ro.'\st lengthw,se ,nto a t>ght
cyhn.der St,p a 6·loot p'Ke 01 tWIne
und'" tile lamb and t,e a double ~not.
then \00(1 the long ""d of I"" tw,ne
under MId around the roast
, . Run the long end of the tw,ne
tt>rou-gh the loop and t.ghten aroun.d
the roast

4. Re~at th,s Plocedu." down Ihe S. Roll Ihlt roasl over and run the tw,ne 6. OfIC. you reach the end of the 'OIISt.
length 01 Ihe '<»SI. spaco"", the loops \lnd'. and around Nch loop II' the ,nd of Ihll lw,ne 10 the origlruol
aboul M inch apart "~,

THE A MERI CA' S TEST KITCHEN FAMILY COOK B OO K

VAlUATION
HERBED ROAST BONELESS LEG
OF LAMB
IJ.J m" su/,sIIIutl' dr;1'11 "cri,s fl" IIlI'frrsil III II,is rrci{ll'.
Combine Y. ~-up IHUICl·.1 f1\'5h P;II'ley. 2 rable-
<pOOIl~ mmced fresh roselllary, ·1 lllllIC,·d garlIC
dove •. 1 IJbk'~pooll I1llrlc,·d f1\·sh th yme. and 1
IJbk<poon olin~ OIl. On1l1 tlw I tablespoon oil III
~ t l·p 2 ami rub half of the Iwrb mixture owr th,'
~urfJc,· of till· bTllb. Ikfon· tnmferrmg the roast
[0 Ih.· un·1l (SIC:·p 4). spread the remammg h.·rb
1l11.'l:llIn: over the lamb :md roaM as dtrected.
(hwrs lI!SId." TIC [hl' ro,l~t. Mix 2 ! ca~poon .. \.JI!,
2 tl.'lSPOOns pepper. and the ro<;enllry to!,:,'!her.
I'at the roast dry with paper towd~. then rub
with the Oil dnd \lw;on \\lIh th,· ~.al t nU'l:IIIT\'.
2, Place the leg, meaty-side up, 011 J ro.lsung
pan filled wllh a flat rack, cowr loo<dy wnh
p b~lIc wr;ll'. an d k t stand at room tetll\Wr,llUr,'
fo r 1 ho ur.
3 , AdJust an own rack 10 thc 10\H"St posmon Jnd
h"J t tht' O\'cn to 450 drg~cs. Wh,'11 thl' 0\'(-11 I~
hot. pour tile wate r infO Ih" ro;1S\11l!; pan lnd
roast till.' iamb ror 15 mlllln,'S.

ROAST LEG OF LAMB 4 , R emove Iht' iamb from the ovcn and flip (he
SE Rv n 8 to 12 k g OVl.'r uslllg clean pot holders o r kl\ chcn to\\-
PREP TIME : 5 mmutes " Is. ConlillUI.' to roast for al1mh"r 15 IllIllUt,'S.
TOTAL TIME : 2 hours 15 mInutes plus 1 hour
stendmg t,me 5 , R Cl1l0W till' lamb rrolll the own and lower
till' own le!ll]ll.'ralurl.' to 325 degrc.~. HIp till'
Sen", tlr;s wa, 1 1111/1 SWlW dill/ £'"r Mrll/ SnUff (/~fZ{' lamb le~ over ag:aul, Continue to roast uI1111 an
.175). Spit}' .\fo ll~"'" Clmlllrl' (I" ~ 644), <1r Grrfll
.-I/llnl' Clmtul'Y u;,I, A,ITitws /1111/ c,".\~r U~'t' 645).
5t.!t :RikIten 5 ip: NICE LEGS
1 (6- to 8-POund) se m l-bon.leu '.9
of '"mb
L~ $ come In a IIIIr1ety of sizes. OUr recipe
starts w ith
] garlic cloves. cut Into th in slllle rs
a semi- boneless (the butcher should remOlle the hlp
Salt and pepper
bone and eltchbone) leg that walghs be tween 6 and
teaspoon minced fresh ros.me ry
8 pound s. We found smaller leiS h"'lIe a sweeter,
2 lable spoon s olive 011
milder lIallor, so you may went to search for I pelile
cup weier
leg If you don't like e stroni sheepy lIellor t o your
lamb. If roestlng e bone-i n leg of lamb thai Is le ss
1. Followll1!,: till" phmos,trnn tlw I.ullb of exterior
than 6 pounds, you will need to reduce the cooking
(;11. Cut l - lllCh-dc:·cp ~ lrtS:lll ova th.' roast with
t im e.
tl1l' u p of J paring kmk tlll'n pokl.' th.· g;lrhc

PREPARING A 80NE - IN LE G O F LA MB

r, Lamb lei ~ ~t~1y f\a'Yoreod_
unpINs.ant 10 chew RemI:rYe large
poKes 01 lal, USItI9 a PlIrOf'lV or boning
kn,le itnd ~ hand~ to C1Jt IIOd tllen
pull the lilt off the leO A few streaks
of fat rema,n,ng wilt serve 10 moost..,
the <Cit.1
2. W,th the t,p of e Pilrlng or bonong
kn' fe. cut '.inC.h.deeg s1US ell _ ttMt
loUr"",.. of the ~mb. then!)Olee ttMt gitI'
I,c sh ....u into the shU
J , Smooth any flaps 01 fONl T.. s,ev,
ere! lengths of tw, ... il<ound tn. 1'11.
plK'ng each o>ece of tw,.,. OiIfatlef to
the .... ~l Tit! .......ritt more It!ngth$ 01
tw,,,,,, eround the '-iI pe<pendlCula, to
those already ,n piece
1rI~lall\-rl'ad IhI'r11lo11l~'lcr IIlk'rtl'd III ~ .... verJI PAN - SEARED LAMB CHOP S
loc~lIom l\·glq .... N )'Our ~1 .... sm::{1 don . . n . . ~s (~l· ....
WITH RED WINE ROSEMAR Y
PJ~l' 334), I 10 I V. llOliN 101l1-:<' r, thPP1I11-: till' Ie).:
owr l'wry 30 111111111<'S or \0. SAUCE
SERvES 4
6 , Tr.msler th .... 1l);)~1 to a can-Ill).: board. tem START TO FINISH: 30 mtnutes mD
with fOIl, and Il'l re.'S1 for 15 to 20 1Il11lutl'S before.'
re.·lllOVIII).: thc tWIIIC Jnd CJT\lnl-:. followm~ the J,' mSIt'.. 111,11 ,Itt (II"I'S n'",,,ilt IlIi()' lI{il'r fOelL-III.C.
photO'O. It' ,IIrm rNl fo,r j IIIIIWIN rl~'11 if I"",'rr "'" "",L--
"~l' /111' P,/II $<111((. r", cUI,.., 1"/11 S"II(N. SI'i' I"Wi
CARV ING A BONE ·I N LEG OF LAMB JJ6-JJ7. /'1" "1o"'II,IIWII "/"IU/ 1",1''''-l' /,1111/' (1",/,>.
fiT I"'X" J89.

CHOPS
8 lamb loin or rib chops (" ounces eac h).
% 10 linc h thick, tr i mmed
Salt and p ep p er
tablespoo n 'leVelabl, 011

RE D WINE SAUCE
1 lables poon vegllilb le 011
2 shallol s, m inced
cup dry red wine
Yo c up low-sod ium c hicke n bro l h
1 tablespoo ns unsalted butter, c ui Into
1 pieces and chliled
1. HoId"'ll the lhank wltn, cle..., towel. carve the IIg by 2~ leaspoons m inced fres h rosem.ry
cUWflO )<I',nch ~lCn pjI'IIUeI to the bone When th' mellt o r !oS l eas poo n dried
from the tO(l has bHn r~ llop tn.
Ie9 ~ iIIld SaIl and pepper
Cllrve the bottom In the same.".,.....

1. For th l • dlol}';: Pal Ihc ( hop' dry \\ IIh PJPcr

tow.... h. tho:n ,k·.lson \\ nh "-li t lnd pepp·Cf. I leal
tho: od 1Jl a 12-1I1ch datll·t o\'cr Illl·.\IUIII-llIgh
h".~ t until Jtht slIlol.. mg. IJrm\ 11 tho: chop~ on tb.·
fi"'t sidl" abolll 4 IlllnUt~"\.

2. Flip tho: chops O\'o: r and commu<' to cool.. to

till' d,"llrcd dono:no.."s (<<:1.' Pl!;': 334).4 to 6 IIlnl-
Ull's.Tr.m~f,'r till' chop~ 10 J deJn pblc. t.... m wnh
foil. aud 1<-1 1\'" for 5 mIllUll~.

3 . For th.: 5.111C<': MClllwhile. :tdd the od to the

, killet :l lId r. . lllfll to llleChll1ll he:!t unti l sillm-
lllcring.Add til<' ~hJlIot~ aud cook u md 'oftelled.
~. W,th the leg lyIng flilt on the work surface. cont,nue about 2 mlmlll·~. Stlf III th.· WlIll' .lud broth .
c~rv",g the .. de5 01 the Ie9 Into )<I.lnch slices ~CrlPlllg li p ,IllY bmwlll·d bllS. Jnd 'Ullmer lUud
duch·ll".d. about :; IlIiIlUt.:~.

4 . Sur III ,m)' arClIlllllbtcd m~·,t1 JlllC~·. Turn IIII.'

11<::11 to 10\\ ,lilt! wlml.. m till' bUtl':f, olle pll'C':
al J [Jill ..... OtT th.: hl·J!. mr 111 till' roscllUf)' alld
)l·;I.OI1 wIth Slit and po.·ppl'r to Uql'. Spoon th.:
"-'lIl': OWf dll' dlOI)\ Ik.·fol\' -.c.'Tvillg.

THE AMERICA' S TEST KITCHEN FAM ILY CO OKBOOK

BRAI SED LAMB SHANKS 4 . 11..,·I1IOW Ih .., 1'01 from till' 01"\"11 .\lid I..'t till'
IN RED WINE shanks rl.,.r 111 till" ....111(..· for 15 11111lUt\·I. l hmlc.·r
SE RYES 6 th(' dlJnks to 1Il(\lvidull p!JII."S Jnd POfllOlI th,'
P RE P T I M E: 15 m'!l!,Ites l'egl."lJhJ.'s lnlullll"'Jch ~hJIIJ.... 'iPOOIl oil' JIl)' 1;11
T OTAL TI M E: l hours 10 mmute1i (oncludes 2 hours from Ihl' cookmg Ilqllld, thell <.i.'lSOIl w ll h \J1t
IS mmutltS sImmenng tome) Jlld )>cppt'r 10 lasIC. ~PO(lrl SOllil' of rlI<" cookmg
li111lld oll'r ~'l("h dlJnk befon.· <.i.'Tlm!>.
r{ '~'JI ,If'I' "S"'.~ /<IIu/, $11""ks '/lUllln II"", //le ""tS
",/In/./;" rn ,h.. 1'1"(1/)(, rr,lIl(t 11,1' 11ro1lS1'~~ flllle I" s/fl' VAR IAT ION
2 Jr,mr 1M I".urs ft> I /",,,,. S~TI'I" rllt' /"'11/' sh,mks BRA IS ED LA MB SH A NKS W ITH L EMON
1111ir ""blmi''''/''hJt"S tIr ,/oJ/rlll<!. A ND MINT
Gr.lll' Ill.' Zt'~1 from I kmon, thl'n (III till" kilion
• 111mb shanks
trimmed
(Yo t o 1 pound eac h), 11110 qlunl'~, ~llh~1iI1II1." 2 ("III" dry while Wllil"
for Ihl' fl."d \\ !Il,' .lIld I uble~poon mm(l'd fR·dl

, Sa il and p e p p e t
lab lesp oon ve ,,' ta b le oil
nnm for the thrllIl' alld mst'm.lr}·, A d d I II<"
quanl'n'd lemon to tbl' )'ot wllh till' Wlill'. Sur
2 o nlo nl , choppe d coar se till' kmOIl zest and JII ;lddmllrlll 1 1.lbll·~pOOil
2 c arrots, pe. le d and c hopped coa rse mlllct'd frt'sh lIIm t Ilito thl." cooklllg 1t1luid III ~ll'P
2 rib s ee lary, ch oppe d coa rse 4 bl."fml· ~l·T\'lII~.
2 ta blesp oons lomato paste
•2 g a , lI c clov eI, p .ele d
IlIlISPoon s m inced I resh thyme
To Make Ahead
TIl<' \ll.Ink~ C.III Iw )In:p,lred tbroul!:h ~tl'P 3.
0, )I\, Illupoon dried (ooll·(\. C()\!l'f"d IIgllll)', Jnd rdn~t'r.lt.·d jor 111' 10
2 teasp oons mince d ' ru h rose mary 3 dlr~. Rl'IUOI"C.' .1Il)' '0bdlli,·.1 f.lt .111 (,\ bnng to ,I

, o r \oS te a spoon d , led

CUPI lo w-sod ium Chicken bro th
<ll1lllle r (lVl'r lll,·dnlln-Io\\ ht'~1 Ul1ll1 till' \h.llll.
:tTl" hl'atl'd throul!:h Ix·fur.· procn'd lll~ \\ 1Ih th.·
2 o; ups d ry red w ine rl." C1 IW '

1. Adjust .111 OWl) r,td. 10 , 110: lo\wr-llllddk iJoO'\I'

11011 Jut! hc:1t till' 0\'\'1\ m J50 dl·1!n·l~. I'al till"
\lul1l\ dry with 1'.1",,·r towels. 1Ill"11 SI.".I~l1 Wllh
0;.111 .lI1d IX·PIX". I le;ll til<: 011 111 J IJrgl." Dutch
OWII O\"l."r IIll'dIU llI-hlgh he.1f Ulilil jU\[ '1I10klU!(.
llroll n lulf of th\, ~halll~. n'duCIII1! thl." hl'JI If tht,
1:11 Ix'glll\ to ~lIIokl." •.11>Ollt 10 mIllUf\·S. Tr.msfl·r
til\" \11Jnl~ !O J LlI}:I." I'LlII." ,md '1."1 J~ld\·, Rq'<"al
II IIh th,' r\·111.11I11I1!; ~Iullh.
2. Pour otT all bm 2 [1',ISpoOIiS of the fat Il'fl III
til<' pot ,md fClllrn 10 1I1l'(hum- h l~h heat (llllLt
,hllllllll"rlllg. Add th,' o nions, 1.".lrrolS. c('ler),
101ll.1W p.l~te. g.lrhc. herb" mel V. 1,,·.I~pOOIi salt.
Cook 1111111 thl." I'I."gelJblcs softell. ,Ibout 5 nllll-
utc~. Sor I!l till' broth and wme. ICr.lplllg lip any
bll)\\ Ill'.! bll~. Add the shanh, Brmg 10 .1 Sirllllll"T.
COIlT, and cook III til\' own lor 1 liz hours,
5r. ••t Xi/diM Sip: SHA N K SECRET S
Don 't let [ he odd sh.pe of I.mb sh.nk s Intim ld ..le
you ; t hey ..re prob.bly the most flavorful .nd le.s!
expe:nslve (u [ of I..m b , To maximize t haI tI.vo.,
t hough, It Is Important to cook Ihe lamb until 11
is almost f.llln9 off t he bone, There are good
reasons to d o Ihls: Fl rSI , long cooking t urns t he
toug h (oll.gen of the I.. ",b shank s Into meltingly
ten der gelatin. Second • • slow braiSe gives the lamb
time to rend er Its high f.t conlen t . Once Ihls fat Is
rendered , II c.n be easily ski m med from the d ish
and disc"d ed ,

3, UUl'OI"'r Jntl (OlltIlIU,' !O cook 111 till" 0\,\'11

L1lltll til\' Ih:lIlls Jfl' browlwd ;llId Ih ..· IIIl'JI IS fal1-
IIIg otT till' hom', 45 to (. (1 mmutl.... Hlppmg till'
\hJlIl, owr h,llfway through Illl' cookll1~ till \(',
SHEPHERD ' S PIE :J/1.lt:Ki.kltctl !iip: THE REAL OEAl
SE RVES 6 to 8 A s a w ay 01 saving prepara t ion ti me, most recipes
PR EP TIME : 25 minutes for shep herd 's p ie call l o r g round mea t In Ihe lilllng,
TOTAL T IME: 1 hour 35 mmutes (oncludes 4S minutes which leads t o a mushy t ex tu re and lIabby fla vor.
sImmenng and b.lking time) Our filling consist s o f c hunks o f b raised lamb,
coo ked with w ine and herb s f o r a rich, he"Tty f iIlYOr.
/1 is ;WJ!,JrI<1I11 I~' SJlrrdrilllr lI"I<1I",'S /() the l'I'f)' I'dge And by cutti ng t he Chunks sm"lI, the filling dldn'l
,if IIII' b'lkillg dis/I. £wli,W dre /"Jllliis II~I)' III,'",'/Ili l ake t hai muc h longer to make than It does when
"1I'fillil(~Jm/U Im/lbling "I! mill ,"41 ,!f rlrt· I',m. g round meat Is used.

FilLI NG
2 V. p o und s bone le ss leg of lamb, tr immed 3. For Ihe lOpping: Meanwhile. pbce till' pOla-
i!l nd c ui Into '/.·Inch p iec es toes in a large saucepan and cover with water.
Salt and p epper Bring to a sillnnt'r :Iud l'ook until lender, about
l tabl esp oons veg eta bl e a ll 25 lIIilllJt<'s. Dr:lill tlK' p01310es. rerum Ihem to
2 o nions, min<; ed the p3n. ~nd mash. StiT ill the butter. Ihtn till'
2 eli rraU, peeled lind s lice d Yo in ch thic k milk. umil IIIcorpor:ltcd. Season with s.,lt and
tllbl espoon to mato p,ute p<·pp<'r. thell sti r in Ihe egg yolks.
1 g il/li e: clove, mInc ed
2 la b llllpo ons 31i-purpose flou. 4 . To assemble: Adjust :m own r.lck to tll(' middle
2 )1. cups low-sod i um c hic ken b roth position and heat the ovel1 to 400 dq;rees, Sur
Yo c up dry f ed w ine the peas into the lamb mixture. Ihell pour il1\o
teas po on Woree 51e ls hlre a ') by l3-inch baking dish. Wi th a brg.' spoon,
teaspoon m inced fresh th y me drop spoo nfuls of the mas hed pOt:lIOCS OVl'r the
or Yo teaspoo n drie d emirc filling, then sprl'ad tht.'m OUi 10 the t"dge
c up Iroze n p eas of the di~h to l'n~ure a light seal. Bah- until rhe
lOp Il1rn~ golden brown. 20 to 25 lI1il1\ll<'5. Let
TOPPING rest for 5 to 10 1l1l1liltes befoT<' ~eT\'lIlg.
2 p o un ds ru sset p ol"loe, ( 4 m e dium),
peeled and c ut Inlo 2-ln c h c ube s To Make Ahead
6 tablespoon s (Yo st ick) un sa lted butter, The filling can ix, prepared throu gh ~t<'p 2,
m elt ed cooll·d. covered tightly, alld refrigerated for up to
Yo cup whol e milk, hot 3 lLlys or frozen up to 1 mo m h. Bring to 3 sim-
Salt and pe ppe r mer owr mediu m-low 11<'at befor"l' proceeding
2 IlIrge eg g yo lk s with the reCIpe.

1. For dlC filling: Season the 13mb with salt

and pepper. Heat ! ublt"spooll of the oil in :1
largl' Dutch own OWT !llt'dium-high heat IImil VEAL SCALOPPINE
shimmering. Brown lulf of thc lamb. about 10 SERVES 4
minutcs. th<'11 tr.lnsfcr to a bowl. ltl'Pl',lt with I STA RT TO f iN ISH' 2S minutes I'ZIiJ
mor<' tab l c~poon oil and the R'maining lamb,
11 11ilr 1I1'U/, or ,11'1-'('1 ;\ /'11'$,11" «I/J lot' /J,ed i/J rhir I'fYipe.
2. Add the remaining 1 t.1bl<'spoon oil to til<.' 1I'1l('1I lI'ith II'hirt' 111'm', tltr s",,,r is /(~hl muf
HIIII/.,

1'01 :md f<.'tIlrn 10 IllcdiullI heat ulltil ,hinllller- m'5/~ 1111,1'11 mmlt- 11';1/, '''IirSlI/lI. Ilrr S/lJI(/, is dllrk 111'.1
ing_ Add 11K" OIllOns, CJrrot§, and Yo u"aspoon salt 511'1'1'1. nit I'i'''/ cur/as slU>IIM be "j,.m{ Yo iu(1r ,lrirk. !(
and cook umi! softened, abom 5 milll1!cs. Stir tllf)' iUr Iili(h'r rlulII Yo ill(I" pmmd {hi m ix-1If'("{'1I rut'
in Iht" t011lUO pasIC and garlic and cook ulltil shn'/s 4 plasrir WTllp. 77';5 Tt"(ipt' "Is" 1I\'n.:s 11'('1/ lIi llt
fragnm, ,thoUI 15 Sl"conds. Slir III Ilu' flour and 11IIi.:t-y nait'ls.
cook for I minuet". Whisk in the broth. wine.
and Worccstl'rshirt'. scraping up any browned y. cup all-purpose I iour
bils. Stir ill the thyme and lamb and brmg to a 1)/2 p ounds vea l cu llets, Y. Inch Ihlck
~1Il1l1K"r. Cowr, red un' the heat 10 low. and cook 51111 lind p epper
until the lamb is tender. 25 to 30 111il\lIt<'5. :5 tab les poo ns veg eta ble 0 11
2 shallot s, m i nced
Yo c up d ry while w ine o r sweet Marsa la

TH E AMER I C A'S TEST K I T C H E N FA M I LY COO KB OOK

 2 tablesp o on s unsalte d buller, c ui Into
2 pi eces and chill ed
tabl espoon f res h lem o n Jui ce
labl es poo n m inced fru h p arsley
1. Adjust ,m own rJCk to the nuddlc position alld
hl'al tin' own to 200 degn·es. Sprt'ad tht' l10ur
in a shallow dish. Pat th~' \'('al dry with p:lpcr
tuwcl~. tht-Il ~~'ason with ~alt and peppl·r. Dredge
Iht' "t'allhro\l~h the flOllr to COat and shJh' ofT
;lIlY t'xct"s~.
2 . Heal I tabk'5poon of the oil III a 12-illch skil-
let OWf medium-high heat umil just smoking.
Grown half of tilt' wal 011 both $ido.:s. abou t 2
Illinut~'s, then tr.lIlsft'r to a dt'all phte and k<:ep
warm in the own. Repeat with I Illon' table-
SPOOIl oil al](\ tilt' n'main m ~ \'eal.
3. Add tilt" remaining: I tabkspoon oil to t he
~klllet and return to medium heat lIntil shilll-
Illt'fing. Add tht' shallots and cook until soft-
t'Ill'd. about 2 1lII1lUlt"$. Slir in tht' wint", scraping:
up allY browned bits, and simlller until reduel'd
and slightly syrupy. about -I mimlles.
4 . Stir in :my :leCtllllllbted vcal juice. Turn the
hl'at to low and wh isk in the bUlll'r. one piece at
a tilllt'. Off the IWaf, slir in the [;.'1110n juice and
parsh.'), and season wi th sal t and pepper !O ram:.
Spoon till' sauce OVt'r tilt' veal befort' serving.
CRISPY BREADED VEAL
CUTLETS
SEAVES <I
STA AT TO FI NISN: 30 minutes IZ1IiI
'/1H' l'fll/ mtins slwuld Itf 1111(1141 Y. illr/t tilir/..:,
lin' Ihic/..:e. 1111111 Y. illch, I'tmml Ihrlll belll'l't'U 111'(1
SitfrlS I~f phlS/ie U'ml~
c up all·purpose Ilour
2 larg a aggs
3 c ups bread c rumb s (saa p ages 300-301)
l~ po unds yeal cutlets, Yo Inc h th ick
Sail a nd p appar
Yo c up Yeg atabl e 011
La mon .... edges (lor sery lng)
1. Adjust an m'en rack to tht' mldd!t' posillon amI
he:1I th .., oven to 200 dcgrl'c~. Spread tht' 110ur
ill a shallow dish. Whis k Ihe eg~ logether III a
Sl'COlld shallow dish. Spr.'3d tht' brt'adcrlllllOs in
a third shallow dish.
2. ['at tl1l' wal dry with paper towl'ls, then sea'oll
with salt alld pepper. \Vorkmg with 01lt' plec<'
of veal at a time, dredge through the flour. then
dip into th t' egg, and lilla11), COJ! With Ihe brt'ad-
crulllb$. Pres. 011 Ihe brt"adcrll lllbs to Illak:t' SlITe
they adlw rl' to the veal. Lay Ihl' breaded wal 011
a wm.' rac k St·t over a bakiug she!.'t.
3. Heat the oil ill a 12-inch nonstick skillet o\'er
mt-di um-high heat until JU<I .mokiuJ;. Pry J of
the breadl'd Clltlt'tS uHfil light gold .. u browil all
bodl Sldt'S. aboU[ -I mllllltl'~.
4 . D rain the fried cutlets briefly on p<lpt'r towl'ls.
then transfe r 10 a papcr-Iowd-lined phtl' and
h'e p warm in the o\'en. R ept'at with the remain-
ing breaded \'t'a1. S<"rvc With 11K' klllon wedges.
VA AIATIO NS
CRI SPY V EAL MILA NE SE
Slir Yo cup grated l'annCs.1n cheese IIItO thl'
breadCTlllllbs.
V EAL PARME SAN
Afu'r cooking, spread t he Cf[Spy wal cutlets On-f
a rimmed baking shrct. Increase Ihe own Il'[[\-
pl'rawre to -ISO dl'g:rl'<''S. Spoon 2 tabk·spoollS
tolllato Slllce o\'e r the C<."nter of each cutlt-1. thell
spri nkle wilh 2 t,tblt'spoons shrl'ddt'd 1ll0U3-
rl'lIa and !Ii tlblespoon grated Parnll'San cht'e't'.
Bake the veal ulllil the cheese h,ls nlt'lted ~nd
browm'd.5 to 10 miumes.
To Make Anead
The cooked cutlets can be r<:frigt'ralt'd, wrapp.,d
tightly in plastic Wr:lP, for tip to J daY" or frozen
iu a zippe r- lock frn'zer bag for tip 10 I 11101llh.
Re heal on a paper-lOwd-liut,d pbtt' [I[ 3 IllICro-
wave on high heal for about 1Y, minutes or 011
if l/tfY a bakillg sheet in a -I 25-de~rec ovcn for [2 to
15 mimll('S.
gf,jl :J(itcflm g ;p: AGA I N ST THE GRAIN
The difference between tough and tender cullet s
depend s on how your supe rmarket butchers the
mellt. When shopping for yeal c utlets, look fo,
cut let s that d oo 't haye vi sible linear strlation s.
These lines In d ica t e thai t he cutlets hawe been cut
.... ith t he g rllin lind .... ill t herefo re be t ough . Cutle t s
.... ith no lIoes and a smooth surface have been cut
across the g rain and theref o re wlll be more tender.
Ma al
0550 sueo 3. Add til<' relllJilling :2 tJbll-S p()OIl~ oil to !Ill'
SE RVES 6 pot :md rC!UTIl to 1I11.'diuI1l heat 1111111 ~ himllK'r­
PR EP TIME : 15 mmu te s ing. Add tlw onion~, carrots. an d rcla), a nd
Tor.... L TI ME: 2 hours 55 minu t es (,neludes 2 hOurs cook umil ~o ftcned. about 8 minute ~. Add thl'
SIm mering lIme) t[.lrhl' am1l'oo k IIInd fragrant. .Ibout 15 ~~·co nd~.
Stir III t he Will<' :md broth, ~Cr.lp !l1 g up any
'1" k('('J! ,II.. m,\11 ,t/lt/chcrl {I> Ihl' bour rluriu.1! {ookiu,\!. brOIl lIt'd bits,
Iii' <I Jlit'((' 41wiur l!T!mmllllt' Ilu'r/.:t·SI p,mh,u I!f (',,(II
slhwk /l1:{cm' iI's Im)U~lr'/. O H() }jur,) is 1"lIli/i",,- 4 . Add thc b.IY kl\'c~ , tom.ltOl'S. :md bru\\'lwd
<III)' sm~'d witir "),:0""''''
IV;.""" (P<l,I!C 15 7). "'I//(>u.~h shanks to thl' pot with allY aCrlllllulatcd Jilin..
mmiJri/ IhJll1!ors '" JI(I/mM ,m' IU~) <'IhaJim' "I!lit'us. Bnrlg to a ~itmlK'r, (OW r, :md (ook in the o\'o:n
umil thc lI1<'al is <'asil y pil'recd with a fork bm
osso BUeO nut r:dling offthc hOlll.', :100111:2 hours.
6 veill shanks (8 to 10 oun ces each) ,
H I, Inches thif;k (see note above) 5, Fo r the grelllobt:l: Combinc til!,: parsky, ~'ar!ic.
Salt and pepper ,md ll'm u l1 ZCSt togc ther an d set .l .~idl·.
6 table spoons vegetable oil
2 o nion s, chopp ed medIum 6 , To serV<'. r~'lnow tlK' shanks frOlI) the pot, em olT
2 c arr ol s, pee led and chopped med i um and discard thc (wilK'. and place il) il )dividu,tl bowls,
2 ribs celery, chopped med ium Spooll otf :1I1y r.1t front the cookin g liquid. discard
6 garlic c: loveJ, mi n ced the ba)' lcaws, thc!! ~tir in half of tl1l' gn'mobt,l and
2 Y> cups dry white wine ;;.'a5()[) with ~l h am1 pl'pp<.'r 10 tastl'. Ladle some of
2 cups low -s odium c hicken broth th e liquid owr each sh~llk aud ~prinkle with tl1l'
2 b ay leave s n:m:linil1g grcrnobt.1 Ix'fon" serving.
(14 .S-ounce) ca n diced tomat oes , d rained
To Make Ahead
GREMO L ATA Th., shJ llks call hl' pn'p:nnl through Stcp 4,
Y. c up m inced I resh parsley eool.'d, eO\'.'n,d tightl y, :lIId Tl'frigcrafed for lip to
3 g arli c c loves, m ince d J d,I)'S. R.'lllOVC ,m y ~o lidifil·d r.11 .mel bnng 10 a
2 t eas poo ns m inced lemo n ze st ,immer owr low hC,II, adding water to 3(ljUst th e
eUll'IQl'llCY, bl'fon:: pro rcNlil1!; wil h the rccipc.
1,For thc o~so buco: AdJusl an own rack 10 til<'
lowl'r- middll' position Jnd hcat th l ' own to 325
(kgTl'~'s.
5e:,t!Ki.tcfw.n fji p : G R E M OLAT A GA R N I S H

2 . Pat th c ~h:l.11h dry with paper wwd~,lhcll sca-
son wit h ,alt and pc ppl'r. I-k at 2 Il blcspoon~ of
the oil m ,I brgc D utch OWll o\'cr mcdium- high
hcat ulltil ~himm('ring. Brown 3 oftl1o: shank., 0 11
hoth ~ides, rcducmg the hc;u ifthc f.1t bcgms to
~mokc, :Ibout 1n Illinut("S, thcn tr.ln';(cr to ,I ell-all
bowl. ltl'pl'at wi th :2 man: tabkspoons oil ,lIId
lhe rcnl:lilling shanks.
Befo re serving, osso buco is traditiona ll y sprin k led
wi t h g remolata, Consist ing of mi nced pa rsley, garlic,
and lemon zest. g remolata ad ds a hit of f reshness
10 t he dish. We , how ever, liked t he dish more when
hal f of the g remo lal a w as st irred into the p ot before
serving. A fter silting for seve ral min u te s, the flavo r
of the g remola t a permeated t he War m broth, giving
the dish a much deeper flavo r,

T HE ... ... ERICA 'S TE ST K ITCH EN FA MILY CO OKBOO K

GRILLING
 GRILLING

BEEF POR K SPICE RUBS , GLAZES, AND

Perfect Hamburgers - 383 Grilled Pork Chops 393
MARINADES

with Chipotle and Dry Rubs

Grilled Pork Tenderloin 394
Scallions - 383 Chipotle and Ancho Chile - 390
Grill-Roasted Pork Loin 397
with Bourbon, Mustard, and Cajun - 390
Chives - 383 Barbecued Pork Ribs 398

Barbecued Pulled Pork 400 Herb - 390

Ultimate Cheeseburgers - 383
Latin Spice - 390
Grilled Steaks - 384 Cuban-Style Barbecued Pulled
Pork with Mojo Sauce 401 Montreal Steak Seasoning - 390
Grilled Tuscan Steak with
Olive Oil and Lemon - 385 Grilled Italian Sausages - 402 Tarragon-Mustard - 390
Grilled Sausages, Peppers, Cocoa-Cumin-Allspice - 390
with Blue Cheese and
and Onions 402
Chives - 385 Aromatic Spice - 390
with Marinated Tomatoes - 385 Three-Pepper - 390
with Chipotle and Grilled CHICKEN AND TURKE Y
Curry-Cumin - 390
Lime - 385 Grilled Boneless, Skinless Chicken
Breasts - 404
Basic BBO - 399
Grilled Flank Steak - 387
Wet Rubs
BBO Beer-Can Chicken 404
Grilled Fajitas 387
Grilled Bone-In Chicken Pieces 405
Orange, Sage, and Garlic - 395
Grilled Steak Tips
Mediterranean Lemon and
Southwestern 388 Grilled Butterflied Chicken 407
Herb - 395
with Pesto 408
with Asian Flavors 389 Asian-Spiced - 395
alia Diavola 408
Barbecued Beef Brisket 401 Jamaican Jerk - 395
Grill-Roasted Turkey Breast 408
Honey, Mustard, and Garlic -
Grill-Roasted Turkey 409 395
LAMB
with Spice Rub 410 Glazes
Grilled Lamb Chops - 389
Grilled Butterflied Leg Lemon - 414
of Lamb 391 SEAFOOD Lime with Jalapeno and
with Tandoori Marinade 391 Coriander - 414
Grilled Shrimp or Scallops - 410
with Greek-Style Marinade 391 Hoisin, Honey, and Ginger - 414
with Spicy Garlic Paste - 410
with Soy-Honey Marinade 392 Smoky Orange-Chile - 414
with Lemon-Herb Paste - 410
Grilled Rack of Lamb 392 Maple-Mustard - 414
New Orlean s-Style - 411
Sesame-Soy - 414
Grilled Lobsters - 411
Marinades
with Herbed Garlic Butter - 411
Southwestern - 418
Grilled Whole Fish 412
Caribbean - 418
Grilled Fish Steaks or Fillets - 415
Asian - 418
Curried Yogurt - 418
GRILLED VEG ETABLES - 416
GRILLED KEBAB S 417
• signifies FAST
Aloha Kebabs 418
PERF ECT HAMBURGERS
SERYES 4
START TO FIN IS H: 2S mmutes mil
11 1r.ut'l'rr )~U, d,>, 1/,,,, 'f I'R'SS .1/1 Ihr 1)Ij~ffl 1111111'
,III'y'r( "" flu' ,("II--tlwy'll n'/!-,/S(, lil('ir l',itt' <1m/ cud
"1' dr)' 1111,1 mill/My. /11 <I,M"itJ" /{I SlTI'lIIg b,l/Xfl'S
/ ' If 11$''''/ ,/at''''p./II",rrlll! I!( bill'!, Irllll(f. 1<>111,1/,,, ""d
I",Hf~. "'!lSlIlr, SIImr 1II1lR' ,muSII,11 1"Jlllill.,!! !/Irl, ,IS
m,ll/.: Ik,m mill .\ " "~I!" SIlls.! (/~1flt· 6-1 I). Gr"/(Illllo.llr
(JI'~l!f .1 8). "r .111)' ,1 ,mT ./lmwrd 1II.1J"'''''disrs (SIT
1'0',\1(" 6.19).
Veliletable 011
1~ pounds (80 pe.eent lean) ground beef
tealpoon sa lt
Y2 teas poon pepper
1. TUTU .tl l the bU Tner' 10 high. dO'\c Ihe ltd . :lnd
Ill',u tIll' !-Irill lI ntil vc ry h OI, ~ bo ut 15 min utes.
('leal! .lIld o il lilt" ~ri ll . l.l'aw :ill till' burners on
111);11.
2. Mt'Jl1\\)ult\ ~p rca d t b ~· 1Il ~'J t om owr a brgt'
plJ,<" ~prmk l l' wllh 111<' SJh and pepper. ;llId ~ell­
tly tl)'O~ till' IlIl'at with yo ur h:mrls w mcorpOr.J ll'
Ih l' (ea~orll ll b~. Follo\\ 1IlP; the phot~ (~C plP;t'
'XI). dlvidc 1111," 1I 1l"~1 IIlW 4 portions ;md pll II1W
1-llIch-tlllck pall II·'. Illl k m~ J 'A-mch illdent;l-
11011 111 the Cel\(l·r of ("K h. R ub each burg(·r wnh
1 ll'l~POOII OIl.
3. (;nll till' burgcrs mde lH~tlon-\ld(" li p. cov('red.
umil well ~ean·d 011 the first \Itk. loom 3 mill-
utl.... Flip Ihe burgers lnd (011l1ll tll· 10 grillw Ihl""
dl"'ITl·J dOTll'TIl'\s (sec page 3HM). 2 to 5 llI inuk....
4 . Tl"ln~fl·r 11ll" hu rger~ to a plan cr.It·1lI wnh fOIl.
~ lId 11·1 n-S I fo r 5 !l1ll1 UleS hefon- scr\"lIlg.
Charcoal Grilling Method
Budd l II1cchum- ho t smgll·-Icwl lin' (sn· Pl);t'
JH6) :lnd ~ nll th e burger~ as dc~rribl'd in ql·p J .
I c ~v 1! lg I he ~r dl lL lI cow rcd.
VAR ' ATIONS
GRILLED HAMBURGER S WITH CHIPOTLE
A ND SCALltONS
Ad d I 1I1111cerl Chl pOtll' rllL l... III adoOO SoUleI.' lud
2 mlllu·d scalhom 10 the meat aloll!; with the
~h !llld lX·ppt.'r.
GRILLED HAMBURGERS W ITH BO URBON ,
MUSTAR D, AND CHIVES
M IX I y. Ilblcspoom bomboll. I ubk~I)()On
11l1l11:erl fre<;h rlUVl"S..mel 2 1l".l"P·OOIlI I ) IJOII mu~­
lard to~,·thcr. Add thc bourbon I1\1Xturt.· 10 till"
lI1e31 Jlong \\ uh tI l<' "-lit and Ix·ppl· r
wi,,,
ULTIMATE CHEESEBURGERS
',., ,~1f:1 St"ri,'us "hcUu )'Ill" rj,rrscluuxlf:r1, d"'I'1 !!lIIpl)'
.</"1' .1 dirt .1 (11N'Sr ,lI! /"1). II j·h'{.'lmd lihl/ "",\'I1~~
slm',MrJ I,r rn",,/>/nl ("rrir /lm'fll), IIIrtl IIII' (,1/1' l1f"r/
11f"{.'",.{.'r/Um.~ Iilr 1'.lIIirs allds mN·I·.p,IIW.
Add I cup dlr~'d(kd dled,l.Jr. Swrs$. or J.,d,
or crumbled blu.· drel~l' to th ... me.1I J lollt-: wnh
Chl' salt aLld pepper.
[jut J(ikM' !iip: BURGER PUFF
The shape of the bUlger, believe It o r not , was a
major revelation when developing thi s re~lpe. To
aVOid domed, fo otball-shaped burgers with dry,
~ r umb ly edges, we make a d epress ion In the cenler
of the POlit y ( see page gO). As the bu rg er co o ks, It
witt puff Up 10 an even Ihlckness. Fo r those wh o like
their burgers well done, p o king a ho le in Ihe ce nler
o f the patty before coo king helps the burger coo k
through without becom i ng dry,
TastIng: Finding the Top Dog
W Ill"r('"wr then,' arc hall1bllr~l'rs. hOI dog'" arc
neWT fa r bdulltl. COl1\ellW ut. L1WXP('II~IW. Jlld
a cmelr t o p/\'p:nc. hm do~ .In,' J~ Anll·neal!
JS a b3d;yaTd b,u'bl'CUl', So. \\ h ... 11 I! \'01l1C' 10
fbvor. \\ IlIcll d~"l barkl'd 10udl"St? Da ll Park
DIIIl-Si z(' D eef Franks \wrt.' Ihe UIlJ m nlOU$
top choin· for thl·lr bIg becf tb\"or. pl .... I~.1I11
-S;ll tIIll""'l~, aud qUlI1(\·ss.·n ual p l1Lt1I l1 ll"'~. T hl' 10<;-
l',"" \\"l'rt' ('(IUllly 1'.I~y 10 SI'OI ..1< Ihey (on (:II11ed
nOnl111'a( hinder; such :1.5 pollIO '!.In'h, ye,l'it . ,111.1
<oy pmlem.
Gr il ling
 GRILLED STEAKS
SERVES 4 Misshapen Filets
START TO FINISH : JO mInutes rzlD
Many supermarkets ofler poorly butChered
11us rtrlpi' ",1/ u~),k jur ,my ~r Ihr $I(',iks listrd 01/ pieces 01 filets with sloped sides and varying
P4~'t's )40-) 4 /. !( )'1>11 tI"
.CrlHII~C " /"W SIf,' /.:, thicknenes. To correct oddly cut li'ets and
promote more even cooking, tie a 12-inch
m(1! ,IS ",mllll 11.>11(', .(/'ol/Mr. lop sit/mll, "I:/"'"t'•••,
,,,',,rrhomf', IU~) Sl",,/..o, 1I~lIrud filU' prop/I', If f<It, k ll(1f plece 01 kl tcnen twine around each file! . Snip
.tikl 1111,(''''''' lilt,/.: filr Jr/'"h di>.lUl :1 II/(Iu's lilirk. For ott the excess twine at Ihe knot to make
" rlr''''.1?t of I~/(f'. ,ld,1 " '/ry Spirt nib (IN' 11l(~t' ) 90) su re II does not ignite on the grill. Adjust
Mf,Jrr grill",.~ ,>r 'tlJl1I111r tJ t.:mrpormd Im llfr (U(' /"('?f' the shape of Ihe tied filet by gently roiling
Ml), m"c/.: Ik.m mill .\I'/I(l'<' .5.Jls<I (/Ill,\!f' 6 4 1), or or pllUing It Wllh your hand unlll II is more
Sal", I (r, /(' (J'tI~1f' 6 44) ""/;'"' sm',,(c. uniform in appearance and thickness.

Vegetabl. 011
2 to 4 b eef s l.II ks, 1 to 1 ~ Inchu th ick, tr immed
Sai l a nd pepplr

1. Tu rn :-II! till" burner; (0 h i~h . dose ,he hd. ,md

11l"~ 1
th l' ~T1!1 ull n l \'Cry ho I. :,bolll 15 ll1illllt C~.
Clean .1Il e! 011 till" ~n l l. L",aw th e primary burlier
on lugh :md (\Ifn lilt" och!';r burrl<:r(s) to Ilwdi ulll.

2. M ('~ I1\\ lllk p.L1 till' ~{ l·.l h dry wit h p.lper [011'-
l'k 111('11 rub e Jlh ~tea k II II h 1 1('JSpOOIl 011 and
~<·.l~on II II h ~1t and ]ll'pp<' r.

3. GnU [h<' '{l'JJ.., 1)\'(', ti ll' ho u l'T pan of [he

~nll, cO\'l'rcd, ul1 l1l hrowlIl'd on bolh sld('S. about 4 . Slir\t- t he steaks to th e cooler p:m o f Ihe gr ill
(\ mIl1U{l·~. and COlllll1 tU.' to cook. covered. to Ihe deslTl:d
dOl1en(";~ (SCt' page 38~). 5 10 12 min utl'S, fll p-
pmg the steah over ha lfl\'dY through.
5eJt Xiicfwi $ip: SLIDE THE STEAKS
To cook the $leaks to the desired temperature
S. l hnsfe r the Sll'aks to J platter. t ent wit h fOIl.
without Incinerating the outside, II two-temperature
:lml ll'[ rt."~ 1 for 5 III I1l UIl'S befon' \(· rvmg.
fire Is crucial. First, we lear the steaks to II cnaty
Charcoal Grilling Method
brown over the hotter side 01 the grill, then we slide
them over to the cooler part 10 that they can ' Inlsh
Uuild :I hO I two- level fire (SCt· page JU) and gnll
cooking at a more gentle pace.
til!: s{l'ah as deSCribed III sleps 3 a nd 4. It'avlIlg
Ill<' g rill u ncovered.

CA RVING T-BONE AND PORTERHOUSE STEAKS

II cook,ng POfte. house Or T·bo.,. $teaks, two 1~·lnch·th;ck steaks w,1I p'ovlde lour ample (but not ga.gamulln) $IIrvlng$
Once the Sleak ""S be-en gnlle<! lind allowed to rest . simply cuI n o M l he bono lind shce ellch pleca belore serv ' ng

I. Sloee close to u-.. bOr\<Il0 _ the z. Tum the st_k MOUnd lind CUI lhe J . Sloee each p,ece across the gral" ,nto
slnp seoclOOO tende.loon sect,on oM the bone l4·onch·thick slIceS

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

VARIATIO NS
GRILLED TUSCAN STEAK WITH OLIVE
OIL AND LEMON ( BI STECC A ALLA
FIORENTINA )
on/is ~~Iridljoll works ptmiwl<lr/)' u~'11 with pt1rlfll1ous{'
Of -':OOU( $/t'aks.
Alie r tilt' steak has rt.'Sted, remove It from the
bone (if applicable), follow lIIg the photos on page
31:14. ,lI1d slice it acro-s till" gra in. Befort.· s~'rvi n A,
dnllk the sliced steak wu h 3 labk'Spoons t'xt ra -
VLI);LIl olive OIL Serve wuh lelllon wedgoc'S.

GRI LLED STEAK WITH BLUE CHEESE AND

CHIVES
Toss Y.J cup crumbled blue dll'~' with 2 table-
spoons TlIlTlced fresh cbi\'t.'S or parsley- As soon as
the ste:! ks come off of Ihe gnll (before It'min);
\\Inh foil), spnnkk each ~tt"lk wuh SOlllt' of t h~'
blUt' chet'S': mix tu re ~o th:!t II C:lll mel!.

GRILLED STE AK WITH

MARINATED TOMATOES
ComblllC 2 la'b'e IOnl3IOCS. scl""<kd and choppt.-d
A SPiaosh 01 oioV<ll 011 /100 ~ squeeze 01 lemon tu.ns ordl·
IIlMiuIll, Yo cup cxtra-vl'b';n oln"c 011,2 t.... blt.'Spoons
....1)' lleak
b.lkumc VlIlC"g3T.2 tablespoons IIllllccd fresh basil. 1
IIlIllCed shallot. :md Yo teaspoon ...,11 tC!Aetht'T and kt
\t."1 nd at 100m ternper.ltuf(' for 20 ImnLllt:S. Spoon
()\'l'r till' grilled steaks lx'fon' scrvlIlg,
GRILLED STEAK W ITH CH IPOTLE AND
GRILLED LIME
Whi~k Yo cup olivc oil. 2 lI11Jlred scallions.
minced c h ipot1~' chLle, and Yo teaspoon sal!
tOj,,>etht·r. While cooklllg the steah. halve a limt'
and gnl1. fks.h-side down, o\'Cr tht' ho tter side of
the fire until lightly browlll'd. about -4 minutes.
1\110w the IUlle to cool bt·forc squeezlIIg the jUlc("
LIlto the ehipotle 1l1lxtUrc. Spoon the chlpotll'-
lime IIIIXIUrt' (wer the steaks hefon' ~rvlIIg.
,nto /In Itaj'ltn filllollle
Fire It Up!
Our litllorlle way to start a chitrcoitl fire Is
with it chlmMy slitrter, also known as it flue
stitrter. To use this simple delllce, fill the
bottom section with crumpled newspaper,
set the 51itrter on the grill g rale, itnd till the
t op with chitrcoal (/I IlIrge stllrter holds IIbout
six qU/l rt s 01 ChitrCOllI). When you light the
newspaper, flitmes shoot up through the
chit,cOllI. Igniting It. Once the COltls ere co"t.d
w ith an ....en layer of line g ray IISh, they are
reitdy 10 be turned out Inlo t he grill itnd
arritnged.s seen in the phot os on page ]86.

Is Your Fire Hot Enough?

Here's how to c heck II your lire Is liS hot itS It
shOUld be. After InitlitUy heitllng up the grill,
hold your hitnd 5 Inches ebove the grill gritte
itnd count how long you Citn comlortably
keep It there (this works with bot h charcoal
and gas grillS).

HOT FIRE 2 seco nds

MEDIUM-HOT FIRE ] to 4 seconds
MEDIUM FIRE 5 to 6 secon d s
MEDIUM-LOW FIRE 7 second s

G rilling
FIVE CHARCOAL FIRES

Two of Ih,- IngJ..'t."sl ch.u-coal-gnlling ml~IJh'~ hapP"l1 b<'lorc the food 1:\'<:11 hm the gnU "nIl': olle. u<il1!!
100 much " ha rctJ.lJ: and IWO. not spn.·admg; it (OrR'cd r o\'.'r Ih~ bonoll1 of tht' grill. U~1I1g the correct
JIlIOUI1I 01 eh,ln:oll alld ChO<XUlg thl' right ~C:I-Up IS \\ h:\! 'lepar;u..s Ihl' nOVI(1.' grille!) from tilt" pl"O\.
Hr~ arc till' hw \\'ar~ 10 ~t'l up a durcoJI gnll-Ihrcl-Ior gTlllmg and rwo l'Or gflJJ-roa~ll11g or baWl'CU-
mg.Th.· JIHQum o(durcoa] gl\"elll' based on In lX-!O 22-lI1ch ken]/.' dureol] gnU.

FIRU FOA GRIlliNG

TlwSl' dlro.'l' fi~ an.' u.cd for
,"""-,,"0',,,. Items _uch J~ ~tt:aks. chop" and d lld:cll .
SINGLE·lEVEl FIRE
Arrange ilil of the lit charcoal in an even layer acron th e bo ttom of the
grill. This fire delivers even, moder,lIe heat. A single-level fire Is great for
foods that cook 'airty quickly, such as fish , shellfish, sausaies, vegetllble s,
lind boneless, skinless chicken breast s.

TWO-LEVEL FIRE
Arrange. third of the lit coals in a single llye. over hlli f of the irlll and
pile the remaining coals over the other hilif. This fi.e creates two coo king
tones-. halter area for searing and a medium ,1.el1 to linlsh the cooking
process, Charcoal burns quite hot, so having a cooler part of the grill to
slide food to if it be9ins to char 15 necessary. We use thi . lire f or steaks,
pork chops, lamb chops, and kebabs.

I DOUBLE-BANKED FIRE
t ~ coals to be steeply banked on o pposite sides of the
Th l. lire calls for
grill. leaving the center of the g.iII empty. This creatn Intense hell t on
either side of the grill and a moderate level of Indirecl heat In the cen ler,
We u se th is fire specifically for bone-in chicken pieces lind BBO Beer-Can
Chicken ( page 404 ). as It allows the l il t from the chicken skin t o render
lind crisp w ithout c.,using flare-ups,

fiRES fOR GRILL-ROASTING AND BARBECUING

Th~"l' lWO fin's arc lI,cd to .:oo ~ hrg..: \Jll'CCS of !l1{,Jt a t 3 modl'~t heat kvd OW'.11I \'xte n ded period of
I1I11l'. Wood chip~ or chullk~ ('l'l' p.l):tl' 397) ('an hc u,t'd with lhc'l' fino, to Jdd n~lf\)r.

HALF-GRILL FIRE
Amonge 1111 of the coals over half o f the g.llIlInd lellve th e othe r half of
the irlll empty, This tire allows searing over the COlli S lind then slow cook-
Ing over indirect heat. We use this fire 10 grlll-roasl beef l enderloln, pork
loin and tenderloin , .ack 0 1 lamb, and leg of 111mb.

BANKED FIRE
Thi s fire is si milar to the half-grill f ire. bul aU of Ihe lit coals are banked
against one side 01 the g.ill, crellting a very small hotter lone lind II III'ge .
and cooler em pty side of the grill. Th is fire acls IIlmost like an oven,
offering gentle heat that Is perfect for III.ge, slow-cooking lood s. We use
th is tire to barbecue brisket, pulled pork, lind rib s 115 well lor g.iII -roa stlng
turkey.

THE AMERICA 'S TEST KITCHE N FAM ILY COOK800K

GRILLED FLANK STEAK
SEAVIES 4 to 6
STAAT TO FI N IS H: 30 minutes IZDJ
H,y,mJr (1,11111 Slrolk ;. i<' Ir.w. il ~(.'mI'S ('('I')' lOu.'.!I,
if '>t'f'n~'kl',f. 11 ~ n'(<lmmrud Ih.1I l"" (OI,iI " lid IIU''''
;/"", mrdnmt-""" '" rurdmm ,/I ,I,,· m"jl, Pal/we II!
,/,1,1 <I dry nib (~t't' 1~1.\f{' J90).f.,r ml,rrJI.m,r.

V.Sle t.b•• 011

(2- 10 2 y....pound ) flank steak
Sa lt a nd ".pper

1. Turn dll the burll!:rs to lu~h. rlos ... t ill.' lid. ~ lId
heat till' gnU 1111111 wry hot. aoom 15 1l11111ltl.'S.
Cl"dll ,md ml dw I;rlll. [ <'ave 311 th ... b U rTll'f'\ on
11l~h.

2 . Ml'.I11\\ llik . pat du: ~h"ak d ry wah pap<'r

tOlwh. till'lI fub With 2 tC.I~poon~ oil :lI1d <'<'lson
\\lIh ',lit :11Id p<'ppl'r.

3. Gnll till' sh'ak, cowrt'd, u n lll d;lrk brown on

A perfectly SHred steak should ~ fhppttd only once
Otll' ,,(IL-.lllOut fJ 111111111<"$. Flip !lIt' qC:Jk owr and
(:0111111111: 10 ~nll. covered, to th ... dt'<'lr ... d donl'~
nt~~ (we pa~c 3~!S). 2 10 6 1Il111Il!t'S loll~cr. Charcoal Grilling Method
13mld J hOI fwo-t,'\d f'irc ('<>Ct' rl~t' 38(1) Jnd
4 . Tr,l1l<.f... r Iht' )I<'J\.. to l (~r\'il1~ bC)lrd. tt'm Wllh cook tnt' <tel\.. owr th., holtl'T ~lde 01 tht' gnll a<
fOIl. Jl1d leI rt... t for;; lI11tlutt"i Ix·fort' ~licil1g t h m dl''\('nlx'd In ~tep J, It',I\II1,!: the ~T111 uncowreJ
011 Iht' bl.l~. lollow1l1g dIe photo. :md shdmg the ste~\.. to tht' cook,. ).1\1.· of tilt'
grill If it bc{.:II1S to char

FAJITAS ON THE GRILL

S£ Rlln 8
Slici ng o n th e Bias
PREP TIME: 10 mmutes
Lean beef. suc h liS Sleak tips, fl a nk sleak ,
TorAL TIME: SS mmutes
and briskel , as well as leg of lamb, can be
1'lIr n'w mol'{' )/'11"" srllHUI !llr Slrllk 1I'1}' Llli"
tough and chewy il It Is n't slice d correClly.
Spire /)1')' H.ub (I " l~c' 390) lu"r"d "r j(/It ,/lid Fo r tender sliced steaks, place Ihe ste ak on a
IX'PI}/.·r. ca rving board so Ihal Ih e grain of Ihe me al
Afi<!r ).\rtllmg dl<! flan k ~t<!Jk. spnnkk it
runs paranel to the cllrvlng board. SUce the
wnh ,t. cup fl'l.... h IlIllC JlI1ce bc fo rc ~'mng it
s teaks t hin pn the billS (or diagonlilly ) ac ross
.{SlCk to fI.'St. W h ile lhc ~t l'~k fI.... IS. tll rn t he
th e g rain. Slicing In this manner cuts through
grill to t11<!dllll ll-Ingh (or ll~e lhc rellllm mg
t he conne ctive ti ssue In Ihe meat lind ma kes
he.lI Oil tltt' hott<"r ~Idt' of rlw gnll If \l~m~
It more tender.
('h.ll'('();II). Gnll 2 red Ol\ion~. <heed Y, ineh
thie\.. .lIld <h'wt'red (~t' p.IHe .j 17). llollg
Will! .j rnl bdl peppt·rs. ~tl'lll11wd, ~<!edl·d .
;md n.Ulelled (<>Cc p;lge .j 17), until <oliencd
.md It!;htly chJrn:d, K to 12 minutt.... turmllg
them OWl" OIlCl', After tltl' omon~ :md ~'p-
1l'Cr. ~n: cooh'd, bndly warm 16 110ur tOnl-
lias. 011 tltt' ~n lL W.· !th' 01lT (;IjIlJS Wllh fOIlS
of dtff"rem lOpP1ll~, hut plc kkd Jab.pclios.
slm.'dded dlt'd,br chet'SC, Ukl (<>ce pagl' 39),
.1I1d (;ua(.lIl1ol.· (pa~e 38) :m.' ollr favoritt'S.

Grl11IIIg

Judging When Meat
Is Done
Knowing when 10 puilihe meal off Ihe grill
Is hili' the bllitie of successful grilling. And
beCiluse grilling h(lls as much 10 do wllh the
type of grill (lind Ihe wea t her as Ihe cut of
meal you are cook ing, we found thai only
one teU -for -doneness method produced
reliable results ever y t ime: the In$tillnt-read
thermometer.
The chart below lists optimum InterMI
temperalures for beef and lamb based
on lulclness and lIavor. Note li"lat Ihese
temperatures represent what the m eal
should register at servIng t ime. Since the
Internal temperalure of Ihe me(llt wUI rise as
It re sl5 011 the grill (an effecl Clliled CIIrryover
cooking), you will W(!lOt to remove Ihe meal
from the grill S t o 10 degrees before It hit s
these lemperllture s. Unforluniltely, t he
slgnlflCllnce of the C(llrryover effect will Vllry
'rom rec ipe to recipe, bllsed on the thickness
ollhe mell! lind Ihe heat level u$ld during
the cooking proce ss. A Ihlcker cu t of meal
w ILL hilve more carryover than II thinner cui ,
and meill cooked ill a lower temperatu re will
have less CIIrryover than meal cooked at a
higher t emperature. For more Information on
l esting fOf meat doneness, see pllge 334.
RARE 120 degrees
MEDIUM-RARE 125 to 130 d eg rees
MEDIUM 13510 140 d egrees
MEDIUM-WELL 14510150 d eg rees
WELL-DONE ISS to 160 d egrees
5eJt $.ilcIw. 5 ip: US E SOY SAU C E
Steak tips, even w hen cooked cOffectly, can be
Insanely chewy. In an effort 10 tende rl18 the meat,
we IlrSI e)(perlmented with vinegar and citrus-based
marinades. Although tasty. Ihe acldlly w , eaked havoc
on Ihe le)(lure of the meat , leaving It mushy on the
Inside and slimy on t he oUl$lde. From past uperlence,
we knew ti"lal brinlng (see page 315) tenderizes
tough meat, but It WillS 100 time-consumlng a process
lor this ,eclpe. To Im itate the effKts of brining (In
hllif the time), we used a soy sauce·based milrlna de
on the steak tips. The high level of lodium in the soy
lIuce effec t ively brlned the steak lips while lidding
fillVOf. Ultimately. t he soy sauce marlnllde not only
tenderized and flavored the stellk tips, but It IIlso
promoted browning during the grilling process.
THE AMERICA'S TEST KITCHEN FA.MILY COOKBOOK
GRILLED SOUTHWESTERN
STEA K T I PS
SERVES 4 to 6
PREP TIME : 10 m'l"Iul es
TOTAL TIME : 1 hour 45 minutes (includes 1 hOUf
maronatlOg time)
nw fiml's iu tltf rcri" e bf/OUI 1"1' for retali,·dl' CI~'"
I-il/th-I lti(k Slf,lk tips. Un/ikl' mmty ftllS tiflmf. $Ic,/k
"ps Ilf/ually /XY,''''r "'''ff'fl'/ldf' mId 11U1,' beller u4'I'II
(,,,,h'd 1',1)1 IIIf t/mm . Do,,', ",,,,,,,,,,r /he ml'lI/ for //I Off'
firm' III' hour "r,/ 1,,1/ 00""'1' /00 Slllly.
~ cup soy n uce
~ cup vegetllble oil, plu s e)(t, ;jI lor oiling
the g,1II
3 garilc cloves, minced
table. poon dark brown sugar
table. poon tomato PillSt.
tilblespoon Ch ili powde.
2 t. "poons cumin
)4 te"poo" CIIyenne peppe,
1 pound s 11.101" steak tiPI, trimmed
LIme wedge' (for se",lng)
1. Combuu: the soy '\;lue..-. Oil, garlic. b rown sugar.
tomalO paste, d ull powder, cu min. and nyennc
III ;} gallOlHlze lipper-lock bag. Add the steak
t ips. pl"l."'SS out as mu ch ill r as possible, and ~J.lthe
bag. R (·fngemte for 1 hour, flipping the bag over
afle r 30 minutes.
2. Turn alllhe bu r ners to hi gh, doSt.' the lid, and
ht'at Ihe gnll um il very hOI, about 15 IlIL1lutes.
Clt'an :md 011 lilt: gnll. Lea\'/.' all th e burners on
high.
3. Meanwhile, I"I:mow the steak lips from the
marinade and pat d ry with paper to.....cls.
4. Grill tlw lips, cow red, until dark bl"O\vn on one
Sldt'. about -I Imml[L"S. Flip the meat over and con-
tinue to grill. coven:d, to at least medium done·
Ill~ (sec tilt' box). (, to 10 minutes lo nger.
5. Transfer the ~te:lk tips to a carving board. tent
with fo il. and let l"l.'"St for 5 m in utes befon' shclIlg
thm on the b,as. following the photo on page
387. Serve With the hme wedges.
Charcoal Grilling Method
DUild a hOI t\\"O-lcvd fin: (sec page 386) alld
cook till' stt'Jk ups o\·er the hot side of the gnU
as di rected ill step -I, leaving till' grill uncovered
and ~hding the meat over to thl' cooler ~ Ide of
the gnlilf 1\ begms to duro
....... III .... TI ON
GRILLED STEAK TIPS WI TH ASIAN FLAVORS
&n~ lI'itl, U'f'~!!rs of OI1Ui.!!!' j,wf"d of thl' /illif.
Oum th ... tomato past .... ehlh powder. cumin,
and caycnne peppcr frolll th~' marinade and add}
tablespoons 1\5i:1.II Sl"S.1rne 0 11. 1 tablespoon grated
ginger. 2 teaspoems grated oranb't' Zl"1l. 1 mmeed
scallion. and Y:t teaspoon red pepper nakcs.
Mannatc and gnllthe steak lips as d1l1;~cted.

GRILLED LAMB CHOPS

SEII YE'S 4
ST .... "T TO FINISN : 30 minutes rz.m
uin "'III rib III/rib chops "'f rrf,uIl'ril' m"d/, so yOI' will
um! fu~) pc" 5rn,ju.~. A dd /I lif)' ml> (Sff JI'~f!" 390) ,'T
1/ u~'1 nib (m' Pl!~f 395) fo r IUMl' j1ar~)r.

VeS/etable 011
8 lamb lOin o r rib chop, (4 ounces eac h),
Yo to 1 Inch thick, trimmed
To bring OIJt the robust navo< of !.>1mb chops. ,"son Ih&m
Salt and pepper
liberally WIth salt aoo oepper before ,,"'hng

1. Turn all the bumcrs !O Iligh. close Ihe lid,

:md h... al Ihe gnll umil ve ry hOi. ahom 15 min-
utes. Clean and 011 Iht' gnll. Leave Ihe primary
bUTIll'r on high and turn Ihl.' OIher burner(s) 10
mcdlum-Iow.
2. Meanwhile. pat Ihe chops dry with papcr
10weiS.then nib each chop with !Ii leaspoon oil
and season With S,111 and pepper.
3. Crill thl' chops O\W till' hoth'r part of thc
gnll. covcred.111lul browllcd on both ~Idl"l. about
6 nlmUll'S.
4 . Slidt' tilt' dlOlX to the- ("oolt'r part ofdll' p;nll
and COntHIlle to gTill. co\'('n.·d. to Ihe dl"ilrc:d

Choosing Chops Wisely

Grilling lamb chops Is straightforward, but shopping for them can be confusing. Look for lamb chops
that co,"e from the rib area and the loin, but avoid Shoulder chop s ( rlght)-Ihey can be tough and are
best braised o r cu t off th e bone an d used In stew s. A loin chop (te fl ) looks like a T· bone stea k , with
the bon e running down the cen t er and meat on either side. Rib chops (middle) are juicier and more
flavorful than loin chops. The bone runs along the edge of a rib chop , wllh all the meat on o ne side.

~AMe ~OIN CHOP LAMe Rit CHOP

Grl1llnli
3M 3""t JUtcfwt'. j€W<JJtite DRY RUBS
In ~ddiuou 10 'i.,llt :md pcppl'r. dry rubs can bt!
uS('d co add flavor [0 grilll'd I1ll'JlS, poultry, ur
sf.'afood. JUSt nux IOf,'C'lher Ih.' Spiel'S. ~prinkll' MO NTREAL STEAK SEASONING
owr thl' food. :lIld thell gemly mb III Ihe SCJSOIl-
1Ilg'l 10 IIIJh· ~un.. they adlll'l'l:. Unless ollll·rwl .....
-nIl'S m" IS h.ur,1 "" IIJ'irly rpmm,'/I ~/,.rr hI."II/u.cd
1/1 /II.",y ,110.1111((,,1 drlis..

dm,'clccI, dry rubs should Ix· :tppht·J Llllmcdiatdy

2 tablespoons pepper
bi.-forc gnllmg. For lIlea~ and I}()ultry, pbn on
2 tablespoons cOflande.
using abom 1 ubkspoon of rub per portion, but
tablesPOOn dried dIll
only about I Icaspoou per p·ortlon for SI:afood
1~ teaspoons red pepper flak~
(wlIh \'cry pOlent rubs. melt as Chlpotk and
Aneho Chile Dry Ilub, liSt' l'ven 10:5~) . Ml'asun'
TARRAGON-MUSTARD DRY RUB
out what you WIll need Jud then pm away any
n'm:lming rub before your hands touch the meat.
Smfiltod, rlllr!!!'", 111111 /x'i "rr <III ""'illi/uti I,), litis nib.
Rul>" c,m be swrl,d 111 :tn ainight cOlllainer at 3 tablespoons drIed tarragon
IUOm wmpcralurc lor :thoU! :1 rnomh . 2 tablespoons dry mustard
teaspoon pepper

CH1POTlE AND ANCHO CHILE DRY RUB COCOA-CU MIN-ALLSPICE DRY RUB
A lirsll' vIllus tWlt'lIl $pift' nIb .\,,"·S ,I lo",'.! IHI)~ 'I1,;s t'drlhy sc./S,'"i",~ 1.1 " 't's' l'ud,ell .f.uwifC ,II'
.'~rillt·,f /tN.;" Il'm/rr/,'ill,
tablespoon chlpotle chIle powder
tablespoon dried o regano <I teaspoons cumin
2 teaspoons brown sugar tablesPOOn cocoa powder
1 tea~poon ancho Chile powoe.- tablespOOn pepper
Yo teaspoOn garliC powder 2 teaspoons allspice

CAJUN DRY RUB AROMATIC SPICE DRY RUB

"i7,is mh 's sillli/,/r 1,1 ,/ "/II"c/Wlr.F'SI',IS''''''',\" "i7,isjr",'.:."'111 "",\ ;s rSll«j,lIly j Ulfrd It. lr,!r.",,/.
3 tablesPOOf/s paPrika 1}S tablespoons fennel seed
tablesPOOf/ gallic powdef I}S tilbiespooos corllInder
teaspoon droed thyme I}S tilbiespooos white pepper
teaspoon black pepper y. teaspoon ground star anIse (1 POd)
teaspoon cayenne pepper }Ii teaspoon cloves

HERB DRY RUB THREE -PEPPER DRY RUB

'11';5 mb uwks II~'II 111th 1m"", Jl",k, mill c1,irkfu, 11,;s spiry mh ,C,lt'S u~'lIuMI ,,/I mmlS. s,."s.m Ih,' ,1It'<lf
/IIi'il/lfy lI'il/' $1/11, IJUt III' j·.\'fr"IX'/ J/XT.
tablespoon dried thyme
tablespoon dried rosemary tablespoon black pepper
1 tablespoon pepper 1 tablespoon white pepper
3 bay leaves, c rumbled I Y, teaspoons coriander
y. teaspoon cloves or allspice 1Y, teaspoons cum",
y, teaspoon red pepper flakes
LATIN SPICE DRY RUB y, teaspoon cInnamon
'/1,is is Ix'rIca will, fl,,,,k sl"o ,k, Jlomifll/<l,ly FIljil<ls
(p",\'" JH7), mill i, "Is" .I1<'fS 11'1'11",;111 I",rk ,md 'mull CURRY-CUMIN DRY RUB
'fry 'his mil Ill/ I",.rk, rhirk.... , ,)r Imub.
2 tablespoons cumin
2 tablespoons cMi powder tablespoon curry powder
tablespoon coriander tablespoon cumIn
1 teaspoon ~oer tablespoon ch.', POwdef'
j.i teasPOQl'l CInnamon 2 teaspoons pepper
j.i tea sPOon.ed pepper flakes 2 teaSPOOOs brown sugar

THE A MERI CA' S TEST KITCHEN FAMILY COO KBO OK

don':Ut'S-S (\.<.·t· pag.: 3XH), (I 10 10 1lI11ll1lt'S. 1l1P-
plll}t th.: chol'~ o\'.:r h;llfw,IY through.
5 . Tr.lrlsft,r th.: chop" to ~ pbttCr.lcllI loo~..:ly Wllh
fOIl. ~nd kt rt""$t for 5 mmutt... b.:fon.' \,<,·f\·jng.
Charcoal Grilling Method
BUIld a hot two-Ie\'c\ firc (~l'''' page 38(,) .md gnll
th ... chops as d .:~cribed II I ~t t·ps 3 and -I . I.:av ing
tl1l' grill uncown:d.
GRILLED BUTTERFLIED
LEG OF LA MB
SERVES 8 to 10
PREP TIME : 5 mmUles
TOTA L TIME : 1 hour pluS 1 hour standIng tIme
Hlll/rrylirtllc;1.! '1/mul) is /I('lhill,~ m,II"(' t/um (I IIt'udI'H
It:~<if/amI>. whi(h JI~' Iltllllfl/ 1<1 1111 rl~'11 Illic/.mci5 s.,
/1"11 it ((I(>ks I'I~'U/Y 011 11,(" .~,iII. Ojll·lI. 1/'" Imlr/H" will
11111..,11 "ml mill il jur YOII.
(3 }S' to 4-pound) boneleu half leg of
lamb, trimmed
Vege t ... bl e 011
S/ii t ... nd pe pper
1. Cover tl1l' l.im b wuh pb.suc wr-J p :l11d pound
10 an c\'.:n IhlCk nt·ss as uCl·dcd (sec Ihe photo
on p:lge 37(.). Lt'! tl1l' brnb slJnd :II room tem-
pe)"Jlllrc. covered loosely with pbstlc wrap. for
I hOllr.
2. Turn all th .: bU("11l'r1 to lugh. dO'iC the ltd. and
ht'al the grill ullll l w ry hOi, about 15 mIllUlt'S.
Ckan and oil lilt" grill. Leaw the pri mary burner
on lugh and turn Ihe other bUT1ler(~) 10 IIll'diulIl.
3. Mt'all\vhik pal Illl' lamb dry with paper tow-
els. thell rub with 2 lablc~poons O Il and season
wrth ~a h ;md pepp ...'r.
4 , b y the lamb. f.1t-Slde down, OVCT the co o ler
pan of tlK' grill. Cover .md gr ill until w...·11
brow ned. about HI lIll11utes. rotat11lg Ih .... m .... 31
3rolrnd halfway through w that the Sid .: Ih at was
faclIIg Ille p rimary burner is now 6cing away
from I t.
5. ]:I ip Ihe lamb fal·side up an d continu.: to
grill over the cookr pa rt of the grill, cove red.
10 Ill .... d':slrl'd donenes~ (Sl'e pagt· 381:1). 10 to
20 1I11llUIes 101lyer, rotatill£ tlll' lIleat aro und
h:dfway through.
6 . Tr.lnSI".:r Ihe I.mlb 10 a CJT\'lll}t bOJTu. I...·llt \\lIh
1011. alld le t n"5l t'Or 211 ll1 i mltl'~ b.:for..., sllml~ tlun
on Ihe lllas, follo\\II1t; Ih .... "hoto 011 IU~t' JH7
Charcoal Grilling Method
lwr.lJIs( ,Ill' /m,,/I {oil I"IS a n',,/ Icudmf}' /.' )/'/fI' "I'
(",,/Ik( "II If ,I!'/S .~"II), JIlt' J.,"url il s,,(rr lIur 1,1 ((>I.k
il !!II d ,llIlm.,d grill dirrcd)' ')I~'r I/It" (",ds /1111, Mllirr.
"lSI /".11111 il ,'I\'r ,/ir lI1111.s '"llw filiI <l{lfr I/u·fll 1,,1$
f('lIiI('fI·d.
Uuild a hot half-~ri1l fir.: (St' ... r;l~l' JH6). L.l}"
th.: l.imb. fat-\Idc dowlI. owr till' cookr parI of
th.: gnll ami cook, uncown'd, fnr \t) 1I1I11Ult"'.
rotatrng Ihe meal around halt\\JY throul:h so IhJI
th .... Sidt' that \\';J.~ facmg tht' coaJ~ IS 110W (1,111£
aW;lY from tll.:lIl. Flip til . . Iamb l:tt-s1I:ll' up ami
cOnium .... 10 gnll owr the cooler part of tile gnll
lo r 5 rnl1lutl'S. Slid.... th.: lamb o\"er the coal, ~l1d
COllUnm' to ~nll, (lI-sl(h.: up, to the de~!T(:d dOIll'-
m'~S (~.:e page 38H), 5 10 15 11IIr1lltt'~ longe r.
YARIATIONS
GRILLED BUTTERFUED LEG OF LAMB
WITH TANDOORI MARINADE
'n,is 1II,''''/III/;'jol''"S ,m t'SfX"crIlU), lirr(k, br"",I1',/ m/.1
"~,nl IIII' /",1111 is grill..".
COlllbule Y, ('up p b ur }'Ob'url. 2 tabk"'pooll~
fnosh 1"111011 JIlICt" 5 I1l1l1c.:d garl1l," c!o\,<'i, I t.tblt--
~POOI1 gmtcd !;mger, I tabkspoon curry [l<l\n!t'r, I
te~~p()oll C.I)'CIlIiC pepp!..'r. % leaspool1 cm 11J.11I01i .
% te;l~pOOIi «;lit. :md V. teaspoon pcpper. R ub tht'
Im:-;tu rl' cWllly 0\''':' till' la mb Jlld 11\;rrrrl,lt,' fiJr.1t
le:l~1 I hOllr. bllt 110 mort' !lUll 24 hour..;, \X·forl'
gr ill mg. Do not rub tht' iamb Willi .1dJlIlOII,ll OIl.
$;lit. or pcp.,....r lX'fol'\' grilling.
GRILLED BUTTER FLIED LEG OF LAMB
WITH GREEK·STYLE MARINADE
COlllbme V. ClIp .:xtr-J-\"lrgll1 011\,-' OIl. 2 Llbtt,-
'fl'OOltS m..-sh It- m on Ju ice. 2 Llbk"ipo(ln~ 1UnK('d
fn.',lr on:jp.1l0 (or I ~blcspoon tlnt'd), 2 Llhll"POO Il~
5CJt J!iJ.dtCIl !lip: MA R I N A T E AWAY
We don' t typically promote marinades because
they tend to oyer power the flayor of meat s, render
me/lt mushy, and Inhibit brownln~ on the ~ritl. SIIII,
we figured they might work well on richly flayored ,
lar~e , and often chewy leg of I... mb. We were
right . The "ayor of the marinade penelrate s deep
into the meat, but doesn't overwhelm the lamb's
natural flayor. What 's more, because the leg spends
so much time on the grill, the residual marinad e
ca ramallzes on the outside of the meat and le/lyes a
flaYor-packed crust on the leg.
GrllUng
mmcl-d fm.h Ihynl{' (or I tabkspool1 drK'(I), 3
Illlllccd ~rilc don.'S, I tC1Spoon p.lpnb, ~ tCl -
\poon s;'IlI, :md Yo tcaspoon peppt.'r. Rub til(' IULX-
mn: l"\1.'III) ou:r ill{' billb aud Ill.1r11J.lh.' for at kIst
I hour, bll( no mon' than 2-1 hours. lxofol1.' gn ll mg.
1)0 l10t rllb till' lamb \\1th additional oil. sa lt. or
~Plx'r Ixofol1.' ~nJlm!!.
GRILLED BUTTERFLIED LEG OF LAMB
WITH SOY-HONEY MARINADE
/ldtl " mlll(rd Ja/apTlio (hilr <If Yo IM'J""'" rrtl IJf'JlIJf'r
,I/,rktS1<1 :i/'irr uJillris m,ml/"dr.
COlllbmc ~ cup soy "'1I1ft". 'Ii c up hom)~ I
tlbll"'poon Sr.lt('<i ,,'lnb't'r. 2 minct-d garhc cloves,
I It'aspoon 111IIlccd &esh thrllle, ~l1d ~ plTlch of
CJn-mll' pcppl:r, Rub tht' mixlUn' e\'t'lily O\\'r tilt'
blllb and mann.1lt' for at Il.'asl I hour, but no mort'
thall 24 hours, befon' gnllmg:. Do not ru b tht' lamb
with ,ulditional 011. s,llt, or pt'pper before gnl1mg:.
TestIng: Grill Bru shes Can't Take the H eat
Anyoill.' who's had 10 deal wlIh tht' sugary, burlll-
on midm' Idi by a raek of sticky b.1TbI.'cued ri~
knows 11m ~ b'ood grill brush IS hard to find. So
\1<' <oCI OUi to find a bnlSh capablt' ofh.lndlmg .....,-n
til(' most !,'1.mh-<t-up gnU gratt'S.Afil'r scr:lpmg OIlT
way throu!;h k'\'Cn of the most popui:tr modd~, WI.'
found th~1 the TI.."Sules \\'Cil" dl n'etly Imkcd 10 dl"'I!,"'l.
Woodt'll-hal1dlt'd brush\,s were ull:milllOlisly
pn.ft'rred ovcr IllClaJ and plasnc OlWS for eo mfoT!.
rigldlly, amI durabili ty, bm the real I\"SI call1t' down
to th(' hrl5dt'S.Six oftlu: S<.'\·cn models thaI wc tt'St('(1
resembled he"vy-duIY, bras.~-brcsded halmmslu..'S.
UnfoTnmatcly. ~II of thc brass bmtlt'S (~~rdk"SS
of Ih('IT cOdrse ness) ~111 afit'r Just a fcw uses and
1r:IPI)t'd 10l~ of ,k'brts. ulumalcly rcndt'rmg Ihem
llIdficlCl1t. The clear-cut Wlllnt'r w;!.s Iht, uuusuai.
bm men'dlbly dft'd:in'. G rill WiZilrd C hina
G ri11 Brush (520.95). It c:\me l'quippt:d wnh two
~t,llnk"'5.-~ted "scrubby" p:lds thm ~lOod up 10
all thc:' pllilishnwilt wc could dish 0111 and a 14-
inch Woodl'll handle Ihm all hut c:'linlillatcd the
~Ibllny ofburllt knuckk'S.
THE AMERtCA' S TEST KITCHEN FAM ILY COOKBOOK
GRILLED RACK OF LAMB
SERVES 4
PREP TIME : 5 minutes TOTAL TIME ; 50 minutes
11m\' Y"UT blUr/it" 1rl'llrll rill' l<llllb " , ( h fl,r YUlI
(/1111/ is, mill rlrr'" J" 1/r,1/ JlilTl ~1 r/", rib Ixmrs is
rxp"s(''/-sn' I,,'.~r .175 jll' mom' illjor"'<llilm). )~JI(
will ""Td 11m 9·jllrlr dispos<l/!/r a/muiurllll Jlil' p/lllrs
.{i" litiS f/'tipr. Dry nibs (Sri' JI'~1;r 390) <lrT ,1 gmll 11 \1)'
'" ,uidjl,Il'llf Itl'ff.
Vegetable 011
2 rack , of lamb (1 y. to ns pounds each),
fre nched
Salt .nd pepper
1. Turn all till' burnel'$ to high. clOSt, the ltd.
and hcat Iht· snll until \'cry hOI, ab out 15 mlll~
utes. elc,lIl and o il thc grill. Ll'3\'e the pmllary
burnc r 011 high and tllrn Ihe otilC'r bUrller(s) to
lllNlium-low.
2 , Meanwhile. pat the racks dry wtth paper
to\WIS.lhcn rllb e~ch rack With I ~ leaspoons 011
and St"~son with »It and pepper.
3 . Arr.ln);l" th(' racks, bonl.'-~ldl" up, on till' cooler
sidt' of till' ~TlIJ Wllh thc lllcat Ilt'XI 10. but not
directly ovcr. tllC prunary bUrller. Cove r and gnU
u mil well browned. about 8 m imltt"s, rot3tlllg till'
rat:h aro und h.tIf\\~IY through so thaI till' ~lde
Ihat was f.1t:ing thc pri1ll:lry burner is now I:lcing
away from n ,
4. Flip th\' r:u;, ks bone-~lde down, co\'er, ~Ild
cOlllinue 10 cook 10 thl" dt'Sired donel1t'SS (Sl't'
pagi.' 388),8 10 15 IIllIIUlt'S longer, rotating the
racks ~roulld halfw:lY Ihrough.
5 , Transfer Ihc lamb 10 :1 carvmg board. 1\'111 WHh
foil. ~nd I\,t rest for 10 1lIU\utcs. CUI the racks
bl'!wt'cn e~ch rib bcfore scrving.
[jtJ t J(aclUJI g jp : COOKI NG NEA.R THE FIRE
When we developed this recipe, we tried 10 Ire"
the rack of lamb JU$t like II steak-sear it over a hOI
fire and l inlsh It over a medium one, But this left
us with an undercooked i nterior and. c.rbonl:ted
exterIor. We Ihen tried cookIng it like a roast-using
all Indirect he.t-but lound II didn't get enough
color beclluse II COOked through so quickly. Using a
combina t ion 01 the two methods. cooking the rllck
nOI over the co.ls but lust next to them, helped
the rack achieve II nicely browned ellterlor while il
cooked the me" gently and evenly.
Charcoal Grilling Method
I;, lId" ,1,(' "'1'''/ lIlQk. " .. }"."d ir rrfYffl<lry I<> W(,
fir(' .~"II (01'1'1" !rfO'('.
Build a mromlll-hot hltf-gnU fire (pdb.... 386).
Arr.lI1gc the ncb. bonc-~rdl' up. 011 the cooter sidt'
of the grilt wLth tl\,· melt nc:.:t to. but not direcdy
o\'Cr, the COlts. Cover and gnllul1trl well browned.
about 8 lIlinmcs. rotating th .. r:lcks 1.rorll1d halfway
lhrough .so drat the ~ L d .. tim was f:Lcmg the coals
LS now f~cll1g away from thrill. Flrp the TJCks
bone-m!c down. cover. ;LLld continue to grill to the
m'Srn:d doneness (Sl:e pab"t" 388). 8 to 15 lIlinutL'S
tonger. rocmng the racks around halfway through.

G RILLED POR K CHOP S

S£IIVES 4
TOTAL TIME: 35 minutes

Cnlfa-nlf cI",p1 (S!'(. JI'!Cr 362) ow br srrbSlilUlril

/r,'rr, If )~)II
r!roose hI b",,(' y,mr clIIIJlJ., d(l "'" srasrm
1I,lIr SIIII Ixjol'(' ,crillirr,~. TIrrst' (/'''1'1 Mkl' 11'('11 I.. " dry
nrb (sre I"lgt' 390), " 11'('/ mb (~r' 1Ja.~'" 395). "' ,I SInce there Is nolhlntl WOI~ lhan" dry port. d>op. pUll
YOU' meal off the g.~1 when il '1!'\I.5Ien1l5 dGgINS .
.Clll::f (Sri' I"{~ ~ I~).

V.getabl. 011
4 bon.-In pork rIb c hops (12 ounc., . ... ch).
l Y1 lnches thick, brln.d If deslr.d h ••
page 115) Charcoal Grilling Method
Salt and p.pper 13uild a hot two- Icvel£i Tt' (~ .. t' PJ~e 386) :Iud ~nll
th t' chops a~ de~cribed in swps J and -I, leavltlg
1. Tum aU tilt· burn ers to high. clost· the hd. the grill Ullcovt!rcd.
and heat thl' gnll unul \'Cry hot. about 15 mm-
Ull'S. C I"an and oil the gnll. Le~\'e the primary
burller Oil high and IIIrn the other burner(s) 10
nll'·dIUlll-low.

2. Meanwhile, p~t tho: chops dr), With p:lpt'r tow-
els. then rub each chop With I teupoon o il and
~e~.son with !.lIt ami pt'Plwr,
3. Gnll the chops ov.:-r the hotter part of tI\l'
grill. cown'd, umil11lccly browned 011 both si d<.'~.
,tboUI (l minUtl·\.
4 . Slide tho: chops to the cooler p~rl of the gnll
~nd continue 10 gnll. covered. unnl the Ct'mer
of the chops regiSters 135 dc-grccs 011 all il1srant-
read thermometer. 7 [Q 9 IIl1l1ut~'S longer, flip-
Pill!; tht· cho~ over IlllfwJ)' through cooklllg.
s. Transfer thl' chops to :I pbuer, tent with foil.
and let rt'st umil tl1l' pork felch,'S III intt'rnal
tempt'TJlUre of 1-15 to 150 degrce~ before Sl'T\'-
Illg.5 to 10 mil1ll1t'S.
Bone-in Cuts Are Better
Ha ve you eve r cooked ... bone-I n pork chop
alongside a boneless pork ChOp? If you have.
you'll kn ow that th e bone-In c hop turns
ou t juicier and more flavo.ful. The re I re
ess.ntla lly two reason s why b one-In cu ts of
mea l a.e prefe r" ble lo r fI",vor " nd tellture,
First. the bone acts as an Insu lato r-shield ing
the mea t from direct heat and slowIng the
cookIng procen. This ult im",. ty contr ibutes
to II ju icier chop. Seco nd, as yO\! may know.
,,,t Is ' I"vo., In certa in cuts. especlally rib s lind
c hops. deposits 01 fat a.e IOC:" I.d n.~t to the
bone. When the bone Is removed , some '''' Is
remov.d '" we ll. With less fal , the bonel.ss
chops hllve less ' I"vor and are d rier.

G r H ltn9
 c<'nter o{ l'ach tendl'r10m n:glS[~'rs 135 degn'l,\ tm
a\l rnstJ lU- re~d dw rmomell'r, 12 to 15 mmUll"'i

4 , Trall~{l'r Ihl' tcndl'r1oms to 3 car\'l11g boud,

Il'llt wllh fOIl. lnd leI re~1 11 11111 Ihe pork reachl',
an 1I1II'm al to: l1I pl'ralurc of 145 to 150 dl'gr<'l'~
bl·jon' ~lirrll!; and ~t·r\'mg. 5 to ]I) mmutc~.

Charcoal Gri lling Method

&,1/1.'1' (1I.IIn~d bums I",urr dr,lII ,C,l./", tl is /uYNS",>, /"
USI''' m\)-ln'fl./irt' lrl'rt, /,' J'm~'m II'r lI",kji'l'lll humlll~.
&- 511n' '.' I('{ rr:.<1 'IS I/t'smlll"d III SII'J! ol bif..1l' $frr'II(C,
llmld J hot haU:'gnll fire (sel' page' WI).
Grill Ihl' It',K]erlolrlS (J\'l.'r Iht' hOlier \ ido: or til<"
gnU, UlKo\'l.'red alld nlrmllg scv\:ral Will.... unnl
bn:J\\lIt-d on ,Ill \idl.... abolll I (I mmlllt'S. Slrdl' Ihl'
le nde rlOI Il ~ to tho: cooll'r sidt' o{the gnU ~l1d COII -
IlIlUt' to cook. IlIIco\'l.'rcd. umil til<' C<'IIIt'r tI{ l'ach
I\'mkrlOl1l !"I.'glstl'''' 135 dq;rO:I'~ OIl all irm,lI1t-TCad
111<'rI1l0Illl'lo:r, :!: to 5 mmu[o:~ longer.

Tasting : Prefl .. vored Pork Tenderlo In

Forget lnlI"IWt'ng-wet end dfy rubs edd plenty 01 lIavor TIll' {3(t that tcxU),'., leaner pork IS 1<..., flJ\'or{1I1
to g,,'1ed PO<~ tenderlo.n
is !"I.'COb'1lizcd hy ,hl' IIldu \try and ("OI1SIIIIICl'>
:tlll-l'. Till' dcwlopl11<'IlI, couplo:d Wllh sht'er
coun-ml'lIn', mlY bc \\ h)' some d,ltribIltOr<
GRILLED PORK TENDERLOIN now off'-T pork \'acuum- pac kcd m "fb\'onng
,olullons:' At our local marh'l. thl' f1a\'orm~
SERVES 6 10 a
chOlet·s \WI"\.· Jl"' ppO:I"\.·Ofll, tl,t1}'3b, 11·1I10n-g.l rl lc,
TOTAL TtME , 35 minutes
and honl'y- lIll1lcrrd, ~o \I'l' to'St,d :! ro:w of I'MII
/,,,,/,0 km/rrl"ill.' "r(' 4/("1/ ""Id IJ/\) III " IlolrbS" 1/r,U ill Ollr cart ,I\\d bmught tl1<'111 back to tht' Ic,t
II~·/.~II$ / Y, I., 1 p"I1I11/S. -Ii' ,'"sW'1' ,1"" rI/1' trllll"r/"m, I- iIChcn for 'OI\1l' u~t m g. Unfortun,nl'ly, tlw
d",,'1 (Uri d"TlII,~ (j,,)kill,~, II i~ IIIYI'$.'dr)' '" ,nll,.!'(' flU' n'<tllts (l']I f. .. ~hort or thl' mark. Si tti ng III Ihl'SC.·
JI/! ~'r $1,:/11 .fr,'''' ,111' 1111',1( ()('t" 1',~CI' j 6 , J, 1/ )"m r/h"'$1' _Ioppy ~l'Jwml1h'" for who knows ho\\ lOll ).:
/.1 '"rllf ,111'111, ,'",11 IIr.' Jd', ..
-Il'l.I), " ,If)' nrb fUI'I"WI' obhter.ltl·(1 til<" tC'lIIre o{ Ihe I1Il'al. m~kin).: it
390), ,I WI'I nrh (SI',' I"'.Ilf' )95), "f" .~/' I.:t (wt Ih{l~' mft, wc t. ~nd \POIl~') , III ;ld';\11l0n, t hc fb\'Ormb'"
ol Iol ) Iren'. (ft; {<l",/Ulll" ,I ,~I,,::I' <111111/1")' nrb ./", !1'f1l t,\SIl,d g<' U\lllIl'lr ,1\\'fu!- tht'lr sy nthetic ati:l'rtJ~I~"
11U'n' .f/'II~'r. ':0\\"1"\.'<1 IIP ,lII) tr.lCC O{ hOIlI'"S1 pork flwo r. lfyou
\\ ,lilt 10 Oa\"or pork tl'ndo: rlom, do II ~'Ourst:1r
Vlgltebll OIl \\jlh a hOIllO:I1lJd,' rub (sel' p,lgt·s 390 am] ]')5).
2 po rk IInderloins (y. to I pound each),
tr immed and b rlned II desired (see page
315) [h .l t J(i.tc&t, g jp: GIVE IT A REST
5a't lind pepper There Is a trick to grilling po rk so I h .. t It's safe to
eat. yet not oll'rcooked, dried out, and flavo, less.
1, rum ,III till" bunwl'" to hi~l, deN.' the hd,Jnd Ill'at You do thi s by first coo~lng Ihe pork to medium
till' gnll ulIIII \ ....'ry hot. about 15 ml1\UI~'<i. ell-an and doneness on the Slrill, then letting t he residual hellt
011 dK' gnll. L.':!\l.' all {he bl.lrnl'T<; on lll~l. continue to cook II t h'ouSih o ' f lhe g ,ill for 5 to 10
minutes before slidnSl and eating. The tricky part Is
2. Ml"1I1\\hllt:. pat the pork dry with pal>{'r to\\"- nailing .. medium doneneu, II you halle an Insl ll"l -
d~, then rub each {('ndl' rlom \\'lIh :!: Il'JSpOOI1~ OIl read thermometer, you're golden. Grill Ihe po,k until
,111d ,"',NlIl with ~~I t and P"'PP"'r. the lIery center registers 135 degrees, then, liS It
sits, the tomperature will continue to increase 10 10
3 , (;nll till' Il'lukrlollls. covcr..'d ,lI1d wrl1mg 15 degrees, When you 're ready to ea t , the pork will
'n'a,11 tum'" lInul browlI<'d on ;111 "I(k~ ,llId thl' halle a rosy cen ter and be lIery luicy.

TH E ""'E '"CA ' S TEST KITCHE N FAMILY COOK BOOK

!IIU!I""t J{ftdk,,'. jCUJOJtite W ET RU BS
WeI rubs .:an be used in place of ~;l l t :111d p<."p per ASIAN-SPICED WET RUB
011 quick-cook ing items md arl' be<t reSl'rwd for nlis rombillluilm <!(JI<Ir~'r'j" ;s 1""tiwIMI), udl ,1II1l'1i
ClitS th~ t don't IweNsaril)" need .1 Sl'ared crust to t,) Im:f.I!mk. 1IIl</I'"uirry.
taqe good, <lIeh .IS pork dlOp" ~lId !l"l1dl'rloiIlS.
kll1lb <:1101'S, chickell pi<."ccs, fi sh. and sh dlti sh. J4 cup vegetable oil
(You c;m usc ,wt rubs 011 beef swaks. but we J4 cup mmced fresh cilant ro
prdl' r ours with;} c r ust.) \Vet rub< typic ally COII- 2 ta b lespoons soy sauce
sist of fTl..osh herb~, spices, and amnlatic \'C!!elable~ tablespoon grated ginger
bound by a liquid (most O(ll'l) oil). M:lkillg amI jalapel'lo ch,'e. stemmed. seeded.
applYlIlg a weI rub is dOlle 111 the s,lmc mamlt'r and m,nced
;'IS:I dry rub. Simply m,~ the ingn~diem< together garlic clove, monced
~nd rub JllIO the ll1eat. You·1I1wed ~ linll' over 1
1:lble5pooll of rub per pon ion. D on't mnk<' thl'se
rub<; 1Il0r~ d 13n a few ho urs ~h~ ad or they will JAMAICAN JERK WET RUB
l os~' tl1l'ir fbvor. Jnk is c/,lSsir will! rl!irkw ", pOf!..·. TIll' l't,ltW!('Td eI,i/,·
is j'xtn'II/d)· lilli, so ),,>11 III,,), !l't"'t t,) usc m"'wr ,~/tl,~,s
ORAN GE. SAGE , AND GARLIC WET RUB ,"'/CI/ 1!oIlIIlIi/J.~ it. '/ il'O jllltlpr!,,, (liilrs (,W 'I(" ,11/,,11-
n,is ml, is" u·iuJlt·, ,m rllir/.:("I! IIIlIi/)(1,k. tutrd ji,r Ilir 'lIlbllllcm

tabtespoon orange marmalade or honey J4 cup vegetable oit

tabtespoon grated orange zest 4 scallions. minced
tablespoon vegetabl e oil 2 tablesooons mild molasses
tablespoon chopped fresh 5age I tablespoon dried thyme
or 1 te"spoon dried 3 garlic cloves, minced
3 garliC cloves. minced 2 teaspoons allsp,ce
Y.. teaspoon peppe. t easpoon salt
Yo teaspoon salt habanero chIle. stemmed, seeded. and
minced (see note above)

MEDITERRANEAN LEMON AND

HERB WET RUB HONEY, MUSTARD. AND GARLIC
'/1U$ IWSII/ilt, U~'I mit [,,,, lit' II£t·1I ou IIuy (lII of ",(",/1, WET RUB
bm it ;5 I'SPl"ri"l/), good ,m 1I1",b '" 5111m!fislr. D" !I<II USI' ,Iiis TIll! dU rlli{/.!ru.l'ork. or I"~'U s"I",,'JI.
$u/millllr dry lin/,s i,rrr.
tablespoon vegetable oil
J4 cup olive 011 3 garlic cloves. mooced
2 tablespoons g rat ed lemon zest 2 teaspoons honey
3 garlic ctoves. minced 2 teaspoons O,jon mustard
2 teaspoons mooced fresh sage 2 teaspoons chopped fresh rosemary o.
2 teaspoons mooced f resh thyme 1 teaspoon dned
2 teaspoons m'nced fresh rosemary teaspoon grated temon zest
2 teaspoons mooced f resh oregano Y.. teaspoon pepper
teaspoon sa lt V. teaspoon sail
 Avoiding the Top 10 Grilling Mistakes
Many people IInume thllt outdoor cook ing is no more than l ighting the grUlllnd flipping the burg ers.
NOI so. Cook ing on a g rill , wheth er gas or chllrcolIl , takes prllct lce, Plltience, lind IIttentlon to detllil.
Before you f ire up the grill, take I moment to read through the follow ing tips to en su re thllt your
outdoor cooking remllins rewllrding , succnsful, lind ufe.

1. SIIy away from d41ngerous locations Milke
sure the grill Is locllted In 111'1 out -of -the-wlly
spot severllifeet from your home (lind children
lind pet s, for Ihll mlltter).
2. Oon 'l run out of fuet: M"ke sure you hllve
enough fuel on hllnd. You don 't want the grill to
peter OUI before the food Is cooked! See pllge
404 for lin easy wily to chec k the fuel level on a
gll s grill. As for charcoal, mllke sure you hllve lit
lea st 6 qUirt s on hllnd lit 1111 times.
J . Keep your g rill cleen: Check the drip pan
on you r gll5 grill. Bullt·up grelSe can be II flre
hazllrd. On II cha rcOlI1 grill, di spose of IIny excess
chllrcoal dust before grilling, because it affects
cooking times lind gives food off flavors.
6. Avoid cross-cont amination: Use se par"te
platters for rllw IItld COOked foods lind IIIWIlYS
dispose 0' leflover mllrinade s. II basting
meat or poultry. pour whll you'll tlee d Itlto
a se parate di sh so as 1'101 to contaminate the
extra sauce.
7. 001'1'1 judge a sleak by It s cover: Thick steaks
or Chic ken part s with nice grill mark s c an stili be
raw In t he middle. An Instlnt-read Ihermometer
(see pllge 8) Is the most effective tool when
checking fo r doneness.
8. 81gger (and hotter) Isn'!alwllYS bette. Gas
grills have knob s for a reason ; feel free to adjust
the heat as neceSSllry. With charcoal , use only
the amount specllled In Ihe recipe .

4 . Brush th. grill g ..te: Bru sh and 011 the grill
grllte before coo king. This will prevent foods
fro m st icki ng lind picking up off flavors. See
page 392 for our grill brush testin.g, See page
412 for tips on oiling the grllte.
g . Save the sauce un l ,l the end: Sauces are
affected by intense hell. If applle-d 100 early, the
sugars in a s.auce may char and become bitter.
We typically apply sauces 5 m inutes before the
food is done.

S. Think aMad ' Gas grills need 10 prehe"l for 10. Watch the weatner If 11 Is cold or windy out.
IS m inute s IItld charCOlI1 COllis take IlboUI 30 you may need to cook food s f o. a few mitlutes
mlnulU to "chlev e the proper temperllture. Be longer th"n directed. parUcularly when usi ng II
sure to faClor these times Into your plans. charcoal grill.

Testi ng : Gas G rill Cook-ON

\VIWrl II COI1l~'S to !:rliling. the comh1l1:lIiOrl of cOllvcnicnce.

coml'lenq', and e,l ~e of Ol'el":lIIo n m;lkt'S ,I g'-lS grill the choice
for lilX 0111 of ten cook~. NowadlYs discount and home
llupron'ml'l1! ,ton's Slock 1II <)(ld~ ,I) far:l~ till' ('}'~' can ~t'e. but
wilh ~uch ~ WIde rang.:' of ~IZ~'~. fealUn'S. and pnc.:s. choo<;ing
t he nght gnll can b~' downngln str~...\flli. We frn'llIl)' t~·stl'd
el~ln grill~. cownll~ the "pectrum of brJnds ami prin's, III
h()pt'"S of findmg the ~Tlil Ihal offered thl' mosl bang for the
buck .
Wh~1 w .... found \\';1" IIMt mom')' W;l~ 1101 lIect'"Ss;!nly indlCa-
II\'(" of performanc.:. allholl~h Ihe kast t'xpellm'l' gnll~ (botb III
the S:WIJ rJnge) dId p.... rform poorly du<o to flllll'!i)' con'lnlctioll.
Th .... owraU Will ner II~IS Ihe Weber Genesis Silver A (S379).
1\ hOS\.· combmallon of pr lc~' and performance wow.:d Ihe
tCSt~'T';. Although rdal1l"l'ly small. 1\ boasted an Impn-sli!v.... fa t
dr.llllJ!-:c "y,lem Jlld gn'al heal <h'mhlllion.

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

GRILL-ROA STED PORK LO I N
Smokinl
SERYES 4 to 6
PREP T I ME : 30 minutes ('nclvde~ wood chIp For aulhentlc smokehouse Ilavor when grlll -
~k,ng I,me) roast ing or barbecuing. you 've gOI 10 bring
TOTAL TI ME: 2 hours (Includes 1 hour S\lInd,ng (,me) OUI the wood. For g/ls g rills. s~k wood
ch ips In water lor 30 minutes belore draining
If )~UI rlH"'~f." '" bmrr fll(' p",k IcJIII. omrl II,," salf. F,,,
and placing them In /I disposable aluminum
'!f ",1(1', <1M " spi(( ntb (Sl'f' I"!~ 390). IIf )~".
II rlllll('lf'
tray. This tray should sit underneath the
r,m bmslt till' /Xl,k I,,,,, 11,,1, "j?/olZ£ (srr IIiI.I!I' 4 14)
grill grate directly on top of the primary
duw!!!. Ilw1111.r/ j IIImllft'S '!(grrlllll.~.
burner. As the aluminum trtly heats, the
chips will sm older and lend a smoky flayor
(2 ~. to l-pound) boo",u portt loin roasl ,
to the food. On a Charcoal grill. you haye the
brlnltd It desired (s •• ~ge 315)
choice 0 1 using wood ch ip s wrapped In an
2 cups wood chips, . oak,d and drained
Cllum lnum foil packel or wood chunks. Both
(I. . the box)
Ihe pac ket of wood ch ips and the wood
Vegelabl. all
chunks ( wh ich need to be soaked lor Cln hour
5,11 and pe ppe r
o r so) Should be placed directly on top of
th e hot coals. Whatever op t ion you choose.
1. T,c the roast fo llowing the photo 011 v.l ~e 348.
you're guaranteed to add more than flavor:
L~· t SI~ rl(1 J t roo m IcmplT:lt un:. covered loosely
Food s e~posed to smok e also develop a rich
w it h pl.aSUt· wra p. fo r I hour.
m/lhogany color on the grill.

2. Pbcl' Ifll' wood rhr~ 111 J d lspoS-Abk alu mi-

IlI IIll tray Jnd Tl'S1 the tray directly 011 lO p o f the USING WOOD C H IPS

pr ulIlry burner. Turn all th.' bUfII.'rs to h igh.

close the lid. Jud heal t he gn ll unl1l vcry hOi and
til., chIps art' smo kmg, about 15 mmutc!S. Clran
aud OI l lilt' grill. l ea\'\: all the burners 011 high.

3. M l';m w hlie. pat th ... roasl dry wllh pape r tow-

l'ls. Ih('"11 rub \\ It h 2 ublt'~poons OIl and !i{""aSOn
wllh s:.h and p.:pp·er.

4 . Gnlllh ... 10m. nncovcn.-d. lImil browned on all

~ldl"S. abom 12 mmu tl".
FOR A GAS GRILL ' Place the wak«l and draln«l
S. 1. ....1\· ... the prnn:!ry bU rlier a ll lugh and rurn wOOd Ch'l>$ln .. disposable alum'num tray Place the
alum,num tray under..... t" the grill grate d"Ktly on
ofT all the Ot ht'f bUfm'rs. Slide the ro.!st to tbl'
to() of the PrImary bur~ The pr,mary burner ,s the
cooler ~ I de of the gnll. Cowr and grill-roast tbl' one tnat l.ghlS first and can st"y !,t ..... n wnen the
pork 10 m un ti l tlw n' mer of tl w meat reg isters oth.r burnttrs nave been turned 011
135 dcgret'S o n an IIlstallt- read thermOmetl' r, 30
to 45 milltl!es. {The lenlpera ture in<idc the gnll
~ h ou l d r(' lmiu bClwCl'n 4[J(} 311d 375 dC!~ re,'~.)

6 . T r.msfl'r thl' pork lo in to :I caf\'IIlS board.

tent with foil. and I.:, n'S! until the po rk reaches

5eJt J{itclu~n Sip: FAT L AYER

When buytng a r~S I l o r g rilling. find o ne thaI has
al le/lst /I ~-Inch- thlck layer of f/lt on one side. A s
the roast grUIs, th ' f at will melt and baste t he m eat.
keepi ng It motst and flayorful. Por k loins yary In size.
so It Is Important to check the Internal temperature
often alter the fi"1 30 minutes o f cookIng .
FOil" CHARCOAL GeILL : Fold ltoe so.ke<;I and
dr",ned wood chops In a fIlIlloit D«:ket ar>d cut 6
holes In the 100 04 the D«:ke\ so INI _ . can
~_ Place lhe lIoIICkat. lN,th the holes I/Kong UD.
dlrKlly on lhe ht cNrcoal

Grilling
Jil IIlt~'rul l tCIlIJXTiitun: of 145 to 150 d<'g r~"1:~, BARBECUED PORK RIBS
.• b.)ut 10 mlllut~...., b..-Ion: n'lIlovlIllt !Ill' hutrl1l'r',
SERVES <I to 6
1\\'IIlC. </ Inu).:. JIIU "-' rvmg.
PREP TIME : 30 minutes (.ncludes wood ch,p
soak,ng lime)
TOTAL TI I'1 ( ; 5 hours 15 minut es plus 1 hour
Charcoal Grilling Method
stand,ng lime
~;1JI 11'111 'h~'d I" make <l J,II /hlck"I}" 111(' H,>t,d (/111'''
,or H."" ru" $,."hd u~",d (/II /Il ks (,(I'C l',t~C 197). /11' ~ ;'If (,W sen.,.. ,II(s(' ribs 1/1111 l'd r/!tTI/!' SII II(, '. Id"I,m.~iI
! " rr h' /1" ,.. •.</ "~S d{'~aib('d ill S'fl' 6 ilrf.,,..· SC'rI'lIlg, lilt')' dft" drliri"lIs)IIS/ <IS is. !( IIJill,~ bmb" fII(· $iUtrt'. dl'"(~'
Ullikt a hot lulf-grlll lin:' ("-.... paj.:l· J!'\6). Plan' ,UII ,"'' r,'(i,lt' "1I 1~1.l!r 6J5. '" IISI' )\'11'jll\"i/(' "',/1111.
dl\" wood (hilI"( o r chunk" d.n:'nly on top of till'
(0,11-. Gnll tl1l' pork loin. IUlcO\1.'n' d, O\\'r the hot- 2 f ull racks sparer ibs o r bab y back ribs
Il'r I'Jn oftilc ).:nll unnl bl"O\\"'l<'d 011 JII",(ks, .•bout (2 to 1 pounds eac h )
10 nunuws. Slide ro rhc coolcr ",lrt of Iht, g rill
It ~ cup Btlslc BBG Rub (page 399)
.md ('O\'\'r with rlic Jnd pOSII1011l'd owr
\\'II t> 01"-'11 2 cups wood chips. SOli ked and drained
tlie Illl'dl. ConlUmL' to ~rill-1UlS1 ull nl tlit' CClllt'r (see page 391)
()f thl' 1\),1'1 n'j.;lstt'T"' 135 Ld<.>gn'l'S o n .111 IIlSI,Ult-TC.ld Vegel abl, 011
thcrlll()l11l'1l"r. J() 10 45 lIlillllll"S. crh e tC l npcr.lt ure 2 cups ba rbecue ,"uce (optional)
lIl,idl' till' I=r tll ~ 1\()I1ld lx' 4:!5 dcgn'~..... )
1, Massa!,:l' thl' rib, all over wilh [he rub and 1"1
<t.lIld JI room I l'lI1 pcra lll rt', ('o\"<"n'<I 1 00~,'l y w it h
The Three Little Ribs phmc \\ 1":11', fo r 1 hour.

Baby back ribs (sometimes called back ribs 2. 1 '!Jc~' IIIl' wood chlr~ III J dispO'<.Jbk ,11u1III-
or loin back ribs) come 'rom the sec t ion 0 1 Ilum t r.ly Jnd I'l'<t tht' Ira), dm'n ly 0 11 top of thl'
the rib cage closest to the backbone. Lean primary hUrlll' r. Turn ,III the burneT"' 10 IIIj.;h.
center, cut ro.!lsts and chops come from the c1osl' thc hd, dl1d Ii t',11 111(' ~nlJ uuu ] wry hot alld
same Pllrt 0'
the pig , which e~plalns why Ihl' rI\I~ ;.rl' <Illoklllg, aboU! 15111111\111:5. C lean
bllby bllCk ribs can be upenslve and are :l11d 011 the gnll. Turn thl' p r111IJry b u rnt'r do\\ II
prone to drying out if cooked Improperl y. 10 l11l'd lU1I1 aud turn otT Ihe o t ht'r bUrl wr(s).
Spllrerlbs are closer to the belly, which Is
also where bacon comes from, so they are 3 . l'o~ ItIOIl tl 1l' rib~ over til" n>oll'r p:trt of tl1l'
larger and fattier th",., baby back ribs, Meaty j!TlIl .'lIId C(lwr, lJ,trb,'cl!l' !IIm l rhl' 1lH'.11 ~Il rf( !O
country-st yle ribs are cut f rom variouS parts pull 3W;I)' frolll thc bou l's, J to 4 hour,. fli pI' m).:.
of the pig and are usually cut Into IndlvlduIII <;wilc h iu~. Jl1d rolJlmg rill' ribs cwry 30 IIlmutl'S.
pieces before being packaged , Since the5e (fIll' I ,'mjll'ullln' lII<.ide the grill should rem.lln
rib s lire generally not sold in slabs, we do not bCI\\1.'t'l1 :lOn Jnd :!75 degn't'<,) I f dt'~lred. bru~h
bllrbecue them. th e ribs \\ uh bJrbeclic <-m Ct' dunng tilt' finJI 15
m l m1tt'~ of t"ookmg;.

4 , R emovc the rib~ fro m tht, gn ll 3nd can:fll llr

Wr:J P eac h rad , II) (011. Lt'l rt'~! (or I hOU T bdon'
~ l'rv lII g.

5",tJ{itcfw, 5ip: T URN TH O SE RIB S

For evenly tender ribs, it Is important to fliP. Iwltch,
and rot lite the racks every 30 minutes. This ensures
that bolh rllcks cook "' the same rate and that no
one area of the rack II exposed to more direct hellt
than another. Use tongs to fUp the ribs over, SWi lCh
the position of the two rllcks of ribs on the grut. and
rota t e t he ribs so that the same edge is not alwllys
In close pro~lmlty to the fire.

COUNtIlV·STlLE IIIBS

THE AI'1ERICA'S TEST KITCHEN FAMILY COOKBOOK

Charcoal Grilling Method
\ ;'u will ,,1''''/ I,. 1U"j.:,· "fi,,1 I,,,d,"'/ )i" IIII' u\'ldd BASIC BBQ R UB
( Irlt'S '" u,r {u'IJ _<'~IJ."rI1 u'lJdd (IJlm/.:! (ur fI,rgr J97J. MAK ES about 1 cup
!f )'t'U tikt· J,'lIr lUI'''' I'xmr ~1I1t1J.'J'. I.lIIJ m,'" s",lktd START TO FI""SH 10 mInutes rzm
(/UI'S IJ( r/rrmk$ II' IIII' ,I(rillll'j,rll dddlll.1! Ij,r ",Idilioll,,1
'/Jris is "11 • .f.nwllr mb J>r ril.~, jllll/rd I""l"
1""lurm·s.
BUIld ~ m e{llUm banked fir~' (see p~ge 3B6). briJkcl. mHI "lIlrr. ,\fl,\ ,lIlllrr il~l!rr,hfl".< 1''.IlI'rller
Pbce thl' wood chlp~ or chunks dm:'Clly 011 top 1111111 ("lIIbult'lJ. 0/ {,'lIrs. )'I'll (,1/1 ml' IIu> mi.
of tlw c().lk I'!ace fhe nb<; owr the ('ookr part of "" (lfl, •• ,~.i/"'dr...,.IJ IlC'siIIN 1,.,rll<'fllr.AIIY tim".
the gnll :lnd cowr wnh the \'enl~ h~lf-open .m d Irfi''''('r mb (,III hf. JI(>,.'d III .111 ,1Ir1l.1!/1I «lUl,lIIle'
po~ltIo lled ,wer th.' nbs. Bamccue unullhe meat
,;r /,""11 lelUllf'l"dlUrr ./;" "1,,,," ,/ 1/1<,,,11..
~tarts to pull :lway from the boll(."\, 3 to 4 hours.
~ c up c hili powd ..
fhppllll,l. ~\\udlLn g. and rotating thl' nbs l'wry
30 mmutl"l a nd add", g M fTl.'sh bnquelll'S 10 til<' Yo cup brown l ugar

ti T.' e\'t'r), hour. r rh e temperJtun' IIISld(' thl' g;nll Yo cu p lall

,hould n'ma lll bet\Vl'l'n 30n ;nl(l 275 dq::n.:l"l.) 2 t ablespoonl black pepper
2 teaspoon l cayenne pepper
To Make Ahead
-I ht· nb~ ca ll be rublx'd with till' 'p,ce TIl b.
wnlpped lIj.!htl y wuh plNic wr:tp..lIld refrigl'r-
Testing : Affordable Ch arcoa l Grill S
,lied lor up to 2 day' hcfo n.: gTlllm~. (pre~eao;om'd.
the nb .. w<ll be Inore mt clIst."l)' fb\'ore{L) After th<' Flic kil1!,: a ~wltc h to Ig1l lte :1 grill nlly bl' <'011-
nbs h.l\'e becll barbeCllcd III qep 3. tlll'Y can bt.' willen!. but to 1II.lIlY dle-h,lfd gr i llc~ 1I01 hlll).:
\\r:tpPl'd m foil Jnd kfl 10 r<"1 m a 2iXl-dcgrce bl'ats coo kin g ow, .1 11\'<' ChJ TCO.II firc. CII.If(oJI
own tur lip to J hOIl" before ~l·f\'lIlg. g rills weTC OIlCc prctly chl'.tp, Not '\0 .1IJylllor~'.
Wc found mod d~ pnced UpWJrd ofS(,(IO. But If
you're gomg to hgJlI thc lin' ),ou rsdf. wt" thmk
l c harcoal gnll should lx' n:;lo;onably pnct'd. \V~,
Do You Smell Smoke? \l'1 our Imm 31 S lOll ,lilt! glthen'd togctlu'r four
of Ille mOSI prollllSIII).: pro~Pt'ctS 011 till' market
Regardl us of whether you prefer c hip s or for ,III old fashiolled lfrill-ofT. Ultim;ul'!v. thl'ir
chunks on your g r ill. the type 01 wood used l)(' rtOTtn.UlcC'> \\'t'T\.' (I"II C \lIl11br. Th(' dlwrg\'II(('
makes more of a difference than you th ink. occurred III eonstnKllon-p .lTu cubrly III ,Ill'
Wood from fru it trees, such as apple. cherry, \IZC of the j.:flll grJte and the depth of tlu: ~nll
lInd pellch, produces a stlgh ll y sweet smo ke <"on·r. Our WlIlIIlIlj.: j.:flll. tilt' Weber One-
w ith a hint of Irul llne55. HICkory and pecan Touch Si lver (S~O), h~\ J hUl,le j.:nlll11j.: ,m';) (3(,3
b o th produce fairly pungent. hearty smoke "<lu.lTl.' IIl c he~), ~ hd de~p l'llOlIl;h (0 ~w;lllo\\ a
that cuts through even the m os t a55ertlve I :!-poulld turkey. and .1 d.'vcrl), dc"glled IlInl,le(l
spice rubs. MlIple, the traditi o nal choice ~r ill j.:r.ul· that nl.l(k ,lddlllg charco,l] .1 b rn'ze.
with ham. produces a m e llOW, swee t smoke
that nicel y balances traditi ona l barbecue
sp ices. Oa k ha s a very percept i ble. but not
unplea san t . acidic note that many people
enjoy. MeS quite Is g reat for gritting because
It burn s very hot. but ti s heavy tanglness
c an turn to bltterne 55 In long-cooked foods.
Ove ratl. with th e e~ceptton of mesquite.
which was pre lerred fo r quick-cooking
foods, ali o f the varieties o f wood on the
market work well l o r g rlll ' roast ing and
barbecuing, Try e.perlmenling wi t h different
wood s untlt you f ind a flavor that sui t s your
style of grilling best.

Grilling
BARBECUED PULLED PORK
SERVES 8
PIIEP TIME: 30 mInutes (includes wood chip
~kll'lg tlrne)
TOf... l TIME : 6 houl S]O minutes plus 1 hour
$Iand'flg lIme
..) /1'I"sll pim;f ""lSI (,m br SI/bSlilllll'd IIffr. bu, ~..,,,
1",,'1" /,1 (fllllll'!" Ih .. skIll ~r.)rr .1lnll"'.1(_ Sm'l" flu' 1"1111"11
p<,rk ...11 pl.,," u~rill' "",,,1 1/-1/1, ,/,1/ I,,{k/I' dllllS uml
(,,11'./,111: \;'1/ 11/''',/ " I/rs/xIsI/WI' al,mHlmlll m..tJ"l.
111'/1
i",ll Jirlll "mllir,II'y.dm y "/UIIIIIIIIIII foil fi'r lhis rt'(iJ}f'.
S/I"r'/I<JI(lliu b." bf'm r smut is fiu .. Iterr bul/rolllt'llltldf
;$ /1m (SI't p.(rt" 6J5J.
(6- to a-p o und) bo n e-I n Bost o n b ull
% c up Basic 88Q Rub (p age 399 )
4 c UPS wood ch ip s, I Oilked and drained
(see pa ge 391)
Veget able 0 11
2 cups b arbec ue sa uce
1. Massage the pork all O\'cr with thl' rub and Jel
stand .11 room temper:nun:, co\'crcd ]()()';ciy with
plame wnp. ror 1 hour.
2. Pbce the wood chIps III a d,spoubll' alumi-
nUlI1 [ray and rest th ... U:.I.)' dln:c!!y 0 11 top of th~'
pnmary burner. Turn all the burners to hl!::h,
dexc thi.' lid. and heat till" g nU unnl very hot and
the chIps <Ire sllIokmg, about 15 milluti.'S. Clean
and 011 the gnll. Turn till" pnrnJr)' burner down
to medlUllI and IIIrn off the mhe r burner(~).
3, Placc the pork III an alummum roa~l1ng pan
and position the p~n ovcr the cooler part of the
gnn. Barbecue. eoven'd, for 4 hours, tlippmg and
roulmg the lIleat "Vl"ry hour. (Tlit, [empt.'r.atllrt'
ul. idc the gnll should rcm:un hct\\·t.'l"n 300 and
275 degree~.)
5e."t :Kjte/Wt 5 i(1: BARBECUE , THEN BAKE
Cooking pulled pork on the g rill can take forever.
We found that after l ou r hours o f grilling. during
which time I he flavor of the meat geU plenly
smoky. II was easiest to finish the pork In the oven.
To mllke both th e bllrbeculng lind bilking easier,
we cook the pork in II disposable pan. both on the
grill and In the oven. Th is helps to keep the pork
moist lind prevents It f rom getting II crust (ll crust
15 unnecessary here since the meat will be shredded
and tossed w ith sauce), Covering the pork with foil
as It linlshesln the oven Is 11150 nt<ess..ry t o prevent
it from drying out,
T HE A M ERICA' S T ES T KI TCHE N FAM I LY COOKBOOK
M AKING PULLED PORK
CookIng ,~ POrk in a d,sposable a'umlnum pan on t~
g,,11 ~Ips keep lilt! meat moos! liS il cooks and maleu 01
easy to tra"sler the melli' to tilt! ov." to "n'sh cooking.
4 . Adjust ~n oven r.lck 10 Ihl' nuddle position
and heat the oven to 300 dl·gr·l'l·~. R eIllO\'(
the pan of pork from Ihe grill, wrap lightly
WHh hea\'Y-duly foil. and transfer to tht.' 0\'C1l .
Conllnue to cool.: III the oven 1111111 till' ml'at IS
fork -tender. I to 2 hours.
S. R emove th,' roast from tltl' oven and kt n.'S!
(witho ut Temovmg thl' fOIl) for 30 1Il1llutl'S.
6. Tr.ansfer the rout to a carvlll j,t board and.
when cool "tlOugh to handle. "pull" (It I.' pork
by [earmg the 111l'at IntO thin dll't:ds Wttlt yo ur
finb.... rs. Place tlte shredded melt III J brge bowl.
Toss with 1 cup of the b~rbcco e saurt.'. addll1g
Illore 10 USle. SenT. pa~lll g the relll:lII11ng sauce
wpar:ildy.
Charcoal Grilling Method
\ ~II lull 11ft'll /0 ,,,,d.!( ,/ foU Ix/rh'l for fI,(' uwd
c!tips or liSt' 11/\1 S",,/.!eil Il'O<JI1 (IU!IIks (S(,f p,lj,l(' )97).
if VIlli lih' )~",r IIIMI 1".\''''1 SII",k)" II,IiI III"" $o,Ikrd
cllips or c/wuki ro tltl' Xn'IIII'/"" IIIMt,W IIII' mltlilillll,1/
"til/limes.
Build a lllediulll banked firc (~ce p.ll:;l' 386).
Place Ih~ wood clllP~ or chunks dir('ctl)' on
top of Ihe coals. Pbn' the pork III the ahlllll-
nUlll 1U3SIlllg pan and PO)ill0n till' pan over
til<' cooler pan of the gnll. COWl' lVuh ti l<'
vents half-open and 1'0sll1on<.'d o\"er Ihe 11Il'3t.
Barbecue for 4 hours, f1lppmg Jnd rotallng ti lt.'
Ill... at. and ldding 8 frt.'S1t brlquclH's to the fire
cvcry hour. (Thl' templ"r.atul"l' m~idl' thc grtll
should re mam bc(wco,'l1 300 and 275 dcgret.'S.)
It"mow the pork from tilt: gnll. wrJp ut-;htly
in foil, and CO llllnu,' to cook III till' o\"en ~s
dm."cr,'d III St"r 4 .
 j £jt :J(ilaw. j ip: BUYING BRISKET
MOJO SAUCE A whole brisket wl lghs about 10 po und5 and Is
...... xu ~bout 1 CUI)
made up of two cut5: the f l at and the p oi nt. The Ilat
START TO FI N ISH IS minutes IZ!li cut 15 more readUy availabl e at the market, altho ugh
both cuts will work here. Th l5 reci pe (tin be d o ubled
"/1us Cub•.m OInlj sauu js d(/i{iOlIJ lI'ilil perk, ( using two pOint/fiat cuts or even a who le b risket),
bill dis,! IIISIl'S .l!fr"l Oil ,11"lIrd (h;fkt"/I IIIII/Jisll. but yo u will need to ex tend the cooking t i me In the
oven by an hour or two, dependi ng on the si ze and
).oS cup .. I •• -vi.gln olive 011 thIckness o f th. brIsket. Len lng the meat re st for
6 gil,lic CIOV81, minc:e d an hour befo re servi ng is c rucial lor tenderneu, so
~ teaspoon c umin don 't skip thi s step.
}S ( UP " il5h o,ange Juice
y. cup Iruh lime juice
1 teaspoon salt
y, Itaspoon pe ppto. BARBECUED BEEF BRIS K ET
SE RVES 8 to 10
" H eal lli.:- o d in a ~1IlalJ sau cepan ove r PREP TIME : 30 minutes (tncludes wood ch,p
med ium heat 11 11111 shll lllne rlilg. Add the soaking t'me)
garlic and cum;u ;lIld cook umil fra gr:lll t , TOTA L TIME : 5 hours 15 minutes plus 1 hour
about 30 ~l'co nds. standing time

2. Off thl' he.ll. carefull y add the orJngc I H' lih 10 sem' litis briskrl wilh '/h'"s-Sfl'lt' Bllfbrmt'
jilin', hm e Juice. Slit. and peppe r. R.eturn Simer (p"ge 6J4),11II1 frrl Jrl'r fil SIII);Iilll ll' rem rJuw-
tlw pan th e 1lll.'diul1l heat and SLmm <.'T until ife br'lIl1/. Uil/ikr pilI/I'd ,,'lIk, 11Ii.< (,),1.1 (•..,k$ dirrrt/"
t lit, llavor~ h:wc blended. :loom 1 minute:'. (II) IiiI' ,1!f)/1 mek alJd baaJlSt' '!f tlw r/rl'C/(Jps ,I IlUn/·w-

Cool the S,lUCC to room I(,Tll p Cranm.' before mist (m)/. [M rWI tf illl bris/.!to/-Ilrr {',1:Iff/IUI]1/ II~II
scrvlIlg. (The saUCe call be refrig('!';ltcd in an ",r/I as fill' mr,1/ "',rI)('wl'S,
alTllghl (OIllJlne' for 3 days.)
1 ("- to S-pound) b ••, brlsklt
~ cup Balle BBO Rub ( pag e 399)
To Make Ahead 2 cu p s wood chips , 50akl d and draln.d
The rooSt c;ln lx- nl bbed with the Spice rub. (I •• pag. 397)
wr.tppnl ugluly wuh pbstlc Wi'Jp. ,lIld refrigcr:ttl'd V.getabl. oil
for up 10 .2 d~}-.; hl:for(' go llmg, (1'1\~asolled , Ihe ] eups barbteu. uuc. (se. note abovI )
IIIt',lI WIll hi: mol'!: II1 lellsdy Oa\'oo:.'d.) Afier the
pork has beel! pulled :lIld tOSS('<i wi th thl' sauce, II 1, Mass;l.ge thl;." ro;l.St all 0\'1;."1' w ll h the ntb Jnd let
(an be eowTt'd wnh foi l and hdd in a 200-degrcl' sta nd ~t room [e1l1peU tllfl', ('o\'.:rcd I~ly wllh
OWl! for up to 3 hours beforc serv ing. pbsnc Wr.lp, fo r J hour

2 , I'b el: the wood rlI1P~ 111 a dl~pO~,lblc altllm-

VARIAT I ON
CUBAN-STYLE BARBECUEO PULL EO PORK
WITH MOJO SAUCE
111....,/ ;$ UN Ir,lIliliomll in filis disil 1/111/ C<ln lx, omil ·
ft'd if }~)U pn:fi'r Id Im'pl/l!' ( lIIplmsis 011 III/' pork mill
J{'.I),)IIil\l!s, ,'it'rl'" u1111 Cuh, m 1lI11(/.~ Ik,m.s (P<N'-' 170)
mill w/Jlfr ricc.
M IX I) mmced garhc cloves, 3 t.l bkspo ons
extn-vlrgm oll\'e Oil, I ublt."Spoon (UllU I1 , I
uhkspoon dm'd oreg:mo, I tJbk"ipoon salt. 2
teaspoons brown sugar, and J 14 tC:tl'poons pcp-
pl'r together, Follo\\ the rccip<.' for Bar!x-cued
I'ulll'<l I'o rk, replaclllg the dry rub Wll h the garlIC
1111XIlIIl.", Do lint fOSS the pork wll h barbcCl,ll'
SolUCl'. To serve, pass MOJO Saun' (set' the box)
scp:mlldy WIth the pull('d pork,
nu m tray :lI1d r.:~{ th e 11':1)' dlrl'Ctl)' on tOp of till'
p r i m~ry burne r. Turn :111 th.: bllrm' rs to hl~h .
rlose thl' hd, :l1ld h e~1 dw gnU lintil w ry hot ;l11d
tlll' chl l'~ arc ~moki ll g, ;lbolll J 5 !1111l1I1es. CI.:an
and o il the ~ r i J I. Turn th l' prnnary bUrtlL'r down
to llIl,dnUlI and IUru ofi"tht' otl1l'r bllrnl'r(s).
3, l\)slllon tile brlSk.:t o...er the cooler !);In of till'
gn U, f.ll-~Id{' lip, lnd C()l.'l'r. Uarl)l'{:u" umil ni('dy
brownl'<i, about 1YJ hOll IS, rot,UlIlg (bill nO( dip-
p1l1g) the 1111;."3t around h:lIF.\'2Y through so that th"
~irn.' that was facing the pnu);u)' burnt'r u now fJ.c-
IlIg ~way from ii, (The ICIllp<.'r.atun' lIlSldt' the gnU
should rcllla1l1 l:K'[\'~l' n JOn 3nd 275 dl1!:n"CS,)
4, AdJu\t an o\'en rack to th~' l111ddlc poslIIon

Grilling
.md h.... ;11 Ihe ov.... n to J(-.l dt·gr.... t"S. It .... mow till"
brisk .... 1 lTom til(' gnll. CJrcfulty Wr.1P III fOIl. Jnd
l.Iy on .1 Tmlnle.! bJkmg ~h ....... t . Commue 10 rook
Ul tht· own Il1ml !lIt' llI ... al 1\ (ork- Iendl'r, 2 to
J hour,.
5. Lt·t rc\t for I hour ~forc slicing th .... meJI K rOM
Ihe gralll (~t'e P~~(' 387) and scrvlIl).: wilh tiw
h lrl ...... nle ).lllrt·.
Charcoa l Grilling Met h od
\;>1/ 11';1/ II«1i 1., mllkf <l J..jll',lrkt-, J,r Ihf u\I{,d lillI'S
,IT liS{' 11m s.~lkt·,1 u\.....1 dumb (sa I"t:..'t' .197).
BUIld .I llIt.'(imlli banh'd fi", (....·l' pJ!-.... ~I).
1'1.](l· Ihl' wood rhlps OT chunks dm.""Ctly on 101' of
Ihe (<l~Is. !'bcl' the bnsh·t O\"I."r 1111' coolt'T pJn of
the ~nll. (u-'iuk up. and co\l.'r wllh Ih l' wn($ half-
ol' ... n .Il1d pt)"\lIIoll ... d over the tl1l',II.lluix·clle IIllnl
Illcdy hrowll<:<l. :lbmH I Y. houl'. Jddll1!l M fn.",h
bn1lul·ttl"l to the lin: ~Ild rot.lrUl!l (but Ilot ilIPPHl~
thl' Illl·,1t around Jwlf\\,IY through so th.1t Ihe ,ide
th.1! W.I' t:ICUlI:i IIw coals 1\ now faou!; J\\-.Ir tTom
I! [fhe Il'Ulpt'r.tUITl,· Hhidl' the gTiU should 1\'1l1.l1l1
h,."I\Wl'n 3UI ami n5 dl1;I\'t'S.) Rl·l1lo\l.· tht' bn,-
1.. . 1 from lilt' gnll. wrap ri¢n!y III fOi/. JII.I (OHfIII1I1'
[0 cool. III th(' ~\:n 3S dll\'(1l"<l III swp 4.
To Make Ahead
The bn,h'l on be rubbed wlIh the ~PKl' rub.
\\ rapped 1l);lnly 11\ pb,uc \\ r:lp.Jlld rcfrt!:l·r.tted tor
up III 2 dlY~ befon' grtlling. (jJn"lcJo;()Iled. 11ll' Ix·ef
\\'dll ....· Illon' I11tellsdy tb\·orcd.) Afll'f till' bTI,h·!
h.h t;m~hl'd rookmg 111 ~h'p 4. It Clll I\.~I III ,I 21" I-
dl'~I\'I' own for lip to 3 hOIl" lx·lon· ...... rvmg.
GRILLED ITALIAN SAUSAGES
SEJ!VE$ 4
START TO FI NISN: 30 m,nutes IZDJ
Iii' rr"d)' 1<1 1/!,1I'(' Ihr MW.,,/O:I.', '''''"11,1 or d"II.1.'
,f/'lrr,u/,i 11'111, " SW")' <!( l/llIt'r I" fI"'I'I'''' II/mIll/.\!.
·l iuJ.:q' I'r rhi(('fli $d!'-<'tllt' (,m b.· milSIIIlIlI'd ./,)( IIII'
pMJ.:. A III"'II.~/I ""I>/a,,1 i, " 5/dlld,ml JOIIIl,I.e'· ,1<1'''111/''''
''''111.'11/. try 51'r1'ill.C Iltrm 111/11 C"'("II .-Ippi!- Clwmc)'
11"11', 11'''(''1.. ,.md GIII.III"'" (I"I\~ 6".i).
Veliletable 011
8 fresh pork sausages (2 pounds)
1. t urn alllhe burm'I' to lugh.dow lIlt' IId.alld
h<'JI the !,:r111 ulltll wry ho!. ahout 15 I1\II)UI,·'.
r:1c,IU .111<.\ 0\1 tilt' !,:fil1. Tum ;111 tilt' htlflll'l'\ to
lI11'dlLllll.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
IlIl11utl' or IWO unlll \lied)' ,('arc<l 011 the nUl.
) idl' and Ihl' l'CIll~'" l"I."gl~ll·r 165 dcgn'{"1 0 11 .111
lIl'it.lIll-rcad tlwrrn(lllll·lt·r. 10 to 12 IIll1lutl'\.
3 . Tran,I;."r Ihe ~lll~J!,:l'S 10 ;\ planl·T. 1"\11 \\!th lOll.
and let rC~llIntd rh .... )' I\'Jch al1lllll'r md temper,l.
lure of 175 he/oTC ~<'rvm!l. ;'OOut 5 Illllllll<·'.
Charcoal Grilling Method
UU1ld l lIledllllll ~1I1J.;Ie-kvd tiTC (~l'l' p.l£e .3~(,)
llld gnll Iht! S;HI~Jgc~ ~s d{'SCnlx'd III ~ f<'p 2.lc;1\·-
111); till' gnllllilcown·d.
5t.Jt J(it.cfull :lip : TRICKS OF THE TRAOE
Sausage5 are e"sy t o grill, comparatively speaklnlil.
but there are stili " few tricks to bringing out
thei' best. FIrst. the'e Is no need to poke Ihem
before grilling. This si mply allow5 their juices to
d,ip out onto the COils. cluslnlil flare·ups . Second,
to make su re saus"gu COOk all the way through
without burning. you need to use a medium-n ot
hOI-lire. And finally. pull ,",usages Off the grill when
they register 16S degre es. then let them fest
until they reach 175 delilrees before serving so that
they rema in Juicy.
GRILLED SAUSAGES ,
PEPPERS, AND ONIONS
SERVES 8
PRep TI Me 15 m,nutes
TOTAL TIME so m,nutes IZID
111'ft/'er l~'" ir ""{C,lIIltC 11/ ,/II.' bl.~ .~,lI!lr "r
JUSI ,,,"{IIIII~ II ',,1/\'
.1;'<'111 11<1111(. i/ ~ .Crc,1/ ",
s,mlc/IIIII,'.! '1 1II(k ,md(iIlIU~,r." ,",, .I;II/s. Grille.!
$. IU.<d~'I' Inll, ""U"'$ (!lid fliPpers (cfl"m/), )i/s
"'( hill. l/rrr:( IWII' ", 11I"k( ,/ rlsil/,~ ('/If Grillrd
til!' II,/Jillll S.WS'I~"j fI.'oll<'.
1 0110\\ till' pro(e duT\.· ror !,:nl1111J.; Ihl'
5'1II~agl'< bill "del 2 rell onion~_ ./iCl·d YI
IIlch II11ck ,md ~kt'wl'red (~ee 1'.1I;l· 417).
along wllh -I red hdl peppc". \tt·1Il11lNI.
....·('ded •. mel tlltt .... nl·.! (~l't· pag.... "17). ItIrn·
Ill]! Ihl'l\1 OWT one.... utllil ~oli.el1l·d .md
hgJlllv c h ,lrrel!. to to 14 II1111Ull'l'.Afier Iho:
I.,IUl.,l~''''' oniom. ;lIld p.... ppl·" an' ((x)h·u.
brtdl~ IOJ,I Ii large rolls (or bread ot' ym,r
ciwin') 011 Ihe grill. \Vc hke Ollr ~aUl.,lg;.... '
\\ IIh on iOn> ami pepl'c rl ~er....... J \\ 1111 1'10:111)
of yellO\\ 'mlll~rd. hUI n'~ JI\\~'Ys goo ..! 10
h,I\'<' ~()IH'" rcl"h. hOI ~:llIce ..1Ilt! pro\"otolle
, hn'w 011 11.111.1 J' \wl1.
Barbecue 101
When barbecuing, terms like " medium-rare" and "medium-well" are exchanged tor "for k-tender " and
"falling off the bone." Barbecuing Is a marathon to grilling's sprint, a method Ihat separates Ihe grilling
mas t ers from your basiC backyard amateur. But the eXlended cooking limes are Just the beginning. The
larger pieces of meal need some exira TLC , Including dry rubs , gentle heat, and a bil of patience. Here
are six tips that will have you looking like a professional pit master in no time.

I . Monitor the temperature Inside Ihe grill: When
barbecuing , you are essentially turning your
grill Into an outdoor oven, and it s temperature
can make a big difference In terms of liming
and outcome. If your grill doesn·t have a built-In
temperature gauge (or you don't trust It), simply
place an oven thermometer right on the gri ll
rack, or periodically stick a grill thermometer
(sold at most hardware stores for about $15)
through th e vent holes. The temperature for
barbecuing should range between 300 and 275
degrees.
2. Adjust Ihe heat as needed: Maintaining
Ihe temperature inside the grill between 300
and 275 degrees C<ln be either easy or hard,
depending upon the grill and the weather. If
using a gas grill, you can adjusl the heat by
simply turning the primary burner either up or
down. If using charcoal. the heat will obviously
drop over time, but this un be adjusted by
adding fresh coa l s periodically, If after a few
hours Ihe freSh coals refuse to light, you will
need 10 gel them started In the charcoal
chimney (see page 385). And should It be windy
or cold outside, you will need t o adjust the grill
mOre Ihan when the weather Is warm <lnd calm.
3. Work the venll : The vents on the top and
boltom of <I Charcoal grill can also help you
regulale the heal of the fire. Opening the vents
all the way gives Ihe fire more oxygen. causing
the coals to burn holler and faster (II great way
to get them going). Closing the vents halfway
lowers the heat, keeps Ihe COlliS from burning
too fast, and helps the fire last longer. Unless
you are trying to regulate the heat, keep the top
and bottom vents open halfway so that a nice
draft run s through the grill, supplying Ihe meat
with a constant stream o f fresh smoke.
4. Give It good smoke: One of Ihe key Ilavors
In barbecued meal is smoke. Regardless of Ihe
type 01 wood (see page 399) or whelher you
are using wood chips o r chunks, be sure 10 lei
them soak for 30 minules before using (see
page 397). Otherwise the wood win simply burn
rather Ihan smoke. And if the smoke dies out
on you early (atter just an hour or so), don't
hesitale to add more wood chips or chunks to
Ihe grill.
5. Rub Ihe meat with spices be l o re cooking:
The slow-cooking method of barbecue Is Ideal
for spice rubs because the spices melt slowly
into Ihe rendering fat and Ihen toasl , adding
their fragrant flavor 10 th e meat. Although
novice barbecuers tlke to go crazy with flavors.
take it from us: Keep it si mple (as in our
Basic BBO Rub on page 399). The spices are
supposed to enhance the flavor of the meat. nol
overwhelm it.
6 . Give the meat a rest before and after:
Letting the meat sit o n Ihe counler for 1 hour
before cooking helps It cook more evenly and
prevents Ihe temperature of the grill from
dropping 100 dramatically during the first 30
minutes of grilling. Alter cook ing, the meat
should rest Inside a foil packet so that the Juices
can redistribute . That way, the meat ta stes
juicier than If it w as eaten right off the grill.

Grilling
 GRILLED BONELESS,
SKINLESS CHICKEN BREASTS
SE RVES 4
STAII T TO FINISH : 30 m"'l,Ites IZDi
"I~' mlrli'!1! Q x/a;:/' (srr 1"~ .J 14), dry mb (S« IMgt'
.190). ()r I'''' ',1
mb (su l"'.l!f" )95) .uldiu"" /oJ /I" salt
<lml/NIl/NT. if)'tm (homr It> brinr I/,t' r/lirkfll. del "",
Sdir II INferrr grrllmx. A,,)' kfimw rJrirknr I,mrs .'~rr.1I
mid <I, ill C/,wic Clurkm Salmi (PI!I!'" 69),
Vegetable 011
4 bonelen, akl nlen chicken breasts
(6 to 8 ounce. each), brln ed If d esi red
(ue pege 315)
51111 e nd peppe,
1. Turn :l.11,h(" burneT"( to lugh. clOSt, Ill" lid. aud
hl'at the grill ulI\il vCl'y hot. about 15 mirlu(d.
Clean and oil the grill. LC 3W :11I111c burnrrs on
IlIgh.
2. Ml"anw h,lc. pal the ch1Ckell dry wuh pa pe,
[Owl'is. Ih0:1I rub each breast wllh 1 tc~spoon o il
and season Wllh :wit and pepper.
3. Gnll the chicken, covered, umil browned
on both ~idcs and ;111 IIlsulII-rcad thcrmolll-
f;'lcr 1II5c-ried 11110 Iht· duckl."S1 parI rcgmers 160
dcgl'l:e5. about I () 111111111 .....
4 . Tr:l.llsfer 10 a planer. cover \\lIh fOIl. and
rc\t for 5 10 10 1ll1llUlt·~ h.·fon: <;ervmg.
Charcoal Grilling Method
13utld a mcdaun·hol smglc.lcwl fire (~"'l' pagt·
386) and gnlllhc chlCkcn a5 (kscnbe:d III Slt·p 3.
Il'J\,lIlg Ih ... grill uIlCovered.
CHECI<ING THE PROPA N E
E"""Y gas-gntlet·s worll nogt>l~ tS .......... ,"9 OUI 01 I~I
I'IlIltway Itvough gnUmg II YOU' ",roN doestl'l have II gas
gauge. don"l frel' Somplv 1)....'1111 CUQ or so of Wllte< 10
II boo! ,., II small WUCeP¥! 0< qcUe and pour (I", Wllte<
<>Vet lhe side 0' lhe IIIJ'lk. Where lhe Wille< M5 succeeded
,n warmIng the I ....... the t!Vlle tS emPly whete the tllnk
remaIns cool 10 the lPUC". thete IS P<OP/I.... Irwde
THE A MER ICA ' S TEST KITCHE N FAMtLY COOKBOOK
!Je.Jt :Rilclren !.lip : COOK THEM QUI CK
Grills un wrellk hllvoc on bonele n. s kinleu ehie ken
b .ellsls, partleuillrly If they li re cooked over 100 low
II fire. When eooked over genlle helll , the ch icken
slieh to Ihe grill Ind, due to Ihe longe r eooking lime
required, 15 mueh more likely 10 dry out. Se il.ing Ihe
chieken over high hellt left u s with I golden brown
eXlerior. moIsl melli , Ind even some e.lrll t ime 10
put the resl of the dinner on Ihe tllble.
BBQ BEER-CAN CHICKEN
SERVES 3 to 4
PREP T I ME : 30 mlnut8$ (ineludes wood chIp
soaking tune)
TOTAL TIME; 2 hou,s 15 minutes
l k r'!'rl' {llrrfrrl u'l"'/I rrrlHII'irr.l' ,he' br"'r (,m jnml ,/U'
(hid'cu /x:rQ USI' I/u' liquiil ill IIJ" (,m u-il/ sliII be IWy
/1<11. A r'lliil milt\! ,m)' (/ritkells tlII/' ,m' 1IH;I!('r Ilrll" .,
Iw"mls, or )',"rr IHlI)' IIIIIY" m'rrble fir'S;".!! lile .~n·lI.
4 cups wood ehlps, soa ked I nd drai ne d
(see page 397)
Vegetable 011
1 (3 \oS· to " -pound) Whole chlc.ken
3 t",blespOOn. Ba.ic BBO Rub (palle3 99)
(12-ollnee) un b ...
1. PI~ce the wood chips 111 a dI5IlOs.;lble alulIlI·
num tr:l.y and nost the 11""ay d irectly 011 tOp of the
h~1 prillluy bUrl1l'r. Turn :III the burnct$ to high.
dose the hd. and h"'."I1 ti'l' grill ullnl very hot 3nd
the chtp~ arc slllokm~. abOlU 15 11IU1utl'S. C lc,m
and oil the gnll. Lean' the pnmJry burncr on
Il1gh .md turn olT lilt' o ther burner(~).
2 . M e:mwll1le. n'mow and discard the gizzard
plcket insidc the dl1cke n .. rid pat dry wnh papl'r
to\\'ds. R ub thc chICken IIIsid.· :lnd Olt! w it h the
sp in' rub. ma~"'1!,)I n !; It under !Ill" ~kl1l as wdl.
Ilour o ut (or drink) Y. fUP of thc ben. With a
chmch.key (all opener, pUlleh two mort' larg.·
h ok-~ in the tOp of the CUI.
3 . Following the photo o n pag.· 4115. shde thl'
chickt'n onto the Clll ~o tha t it stands u prtgln and
pOSJUon owr the cooler part of the grill. Cowr
and grill-roasl umi! In m\um·rc .. d thermom-
eU.'r illscrtcd deep UltO ,h.' thIgh n'glSlcrs 165
dl·gn'..-s. 70 to '.X) 1IlIlIUIl"S, rollllng thl' bird and
call around halfwJY duough. (The IClIlpt·r:l.tulY
msidl' the gnll ~ho\lld rcmalll bctWCl'1I 375 Jnd
350 dq~n'l'S.)
4 . Tr;m~K·r the chIcken and CJn to J carvms board
US11lg deln potholdeN or kItchen towels. making
~ure to h'(.·p rill" c;tn upngln . let til\' chicken rest
on !Ill" CJn for 15 mmut~"S.

5 . C;uefully hfl the c1uch-n 01T of the C:l.Il. dls-

cartilll!,; the CJIl ;1nd !l1ly re111:u111ng beer lnd
ClrVC the ro:med duckl.'n. followmg dIe photos
on I'l~~· 319.

Charcoa l Gril li ng Method

\" •• will IU't'/' '" ./11'' '(" " {.1I1 P,/fI..'(", for Il,e U\IC'i1
(luI'S oJ, liSt' '11'0 SMlml 1I,~d rI,ur,ks (SN' IM.1?e 39i}.
lkt<1l1St' 11,t' w"ls jl""k 11,t' r/IIC"'I'II 011 boll, sides. 1I'I'rr
is "" IIl'l'iI hI "'I.lle IIII' hiI'd frerr.
BIIIld .1 11Icdl Um-llOt do ublc-b:mkl·d fin·
«ec page 386). Plact" tho.' wood c h lp~ or chunks
clirecl ly on top of o nl.' pile of coals. Piace Ihe
dnckcn ove, the coal-ll.'ss celllcr p:1TI of III\"
gn ll. Cover wuh d l(, \·t" m.~ opl'n and posilloned
o\'er till' dueken ~nd gnll- roast ul1Ill an IImant-
read Iher111U11I('\('T I11s(,Tled dn'p imo the thigh
rl'!;I<U:rs 165 degrecs. 70 \0 90 mil1ll1l"S (The
The sec,et to moist bjorbecued chICken ,s to u~ II doubl... ·
tnl11al Il'lIlp('r.lture lIuid l' the gnll should be b~nked for. and odd $IIuce during the lest few m,nut ... s of
375 degrel"S,) cook'ng

gt.jt :J(ildt.CJI gip: W ORTH WAS TIN G A BE ER GRILLED BONE-IN

This recipe has !JOtten lots 0 1 press in recent years.
and lor ~ reason, Grlil·roa.$I1ng a c hicken that
Is standing over an open can 01 beer sleams the
Insi de of the bird SO that It remain s moist, while the
e.terlor rOll$t$ t o a g o lden brown in the dry heat 01
the g r ill. Add som e c hip s to the grill and now you 've
g o t ser ious flavor, D on't wan t to u se beer? Si mply
1111 an e mpty, c lean. 12·0"nce soda can wi t h 1)1. cups
wat er o r lemonade.
SETTING UP SEER · CAN CHICKEN
CHICKEN PIECES
SERVES 4 to 6
PREP TI ME: S mrnules TOT..,l TIME : SS mmules
'n,i$ mlilt 1I,,,ks u,,11 wi,1I IIff<1JI$, 11'j!$, Ilri~/I$, ~" "
if II<IrlS. &f<W$t cif rI,r skIll. IllfTf' is ""
(,1II,II'lI<lIi...1I
lIull '0 (0,1/ lilt rluckl'lI 111111 "ii. if Imlur,,~ (ur p".~r
3/5). dCII', $toISOIl Ille rllirkl'lI 111111 s"II.•1Iid /I 1/'1'
mb (srI' 11<',~t 390) I"" ,,'I" ruil (Sl'r I'd,";le 395) f'/T
j·x,mjllll\lT. \'Ou rilll "Isil bmsl, lire rlrukcrr I',eres U"irl,
'I.";l/";:;'· (SN' P"Xr -114) or 13."Muc Smut (I"Wc 635)
tlurill.~ ,lte .fi'lIIl fiu, IIIIIW'CS cr.~,iIIiu,~.
Veget able 0 11
4 po unds bon e-I n. Sk ln ·on c hicken pieces
(split brlllSIt. w hole legl, t highs, and /ol
d/um I Uc kl), trimmed
S,lt and pepper

1. Turn alilh(' bUTm·r<; to lUSh, dos.· the ltd. Jnd

heat thc gnll until \'ery hot, ;Ibout 15 11\tlltttl'i.
Clean ~nd 0 11 the gnll. Turn .. II the burner~ to
mClhum-low.

2, Me;t nwhtlc. pal the clltckell dry wllh papt"

W,th the ~ poonl'ng down. sJode the chocken O¥f!r the towels. then ~eJson \\1111 ",It .md p~·Jlr~·r,
_ tJe.er can The two IeQs and the beet can form a
tr,pad tNI litead'" the choic;ken on the g"U

G r illing
3. Grill till" dnck~ n , skm-~I d~' do"n, (ovcl'l.'d.
until dw skin is CrlSp and gold~n, about 20 111111-
111.". (If ,Ifl.'r 15 IllmUll"S d ..: skill dOl'SlI'{ look
CriSp. {um tilt.' bll r ll\'rs up \0 rn~drulll .md (ook
lor 10 mO T.' 1 1lII1\Jtl'~.)
4. Turn all til\' bUTl1~r.. 10 medium-Iugh and
COI1l1rnl~ to coo k, c()n~n"d. II m il both si dl"~ arc
well browned and ,Ill rnSt,l1lt-n"ad dW Tl I101lll"WT
11Iscrl~d HUO th e {hich'St pa rI of till" breaslS
Tl'!;IQCrs 160 d~gTl'l'" or th~ kb"\' tJughs. J nd
dn l rn~rrfk~ rqpqcr 175 dl'grce~,:; 10 15 rn m U1f~
longer.
!ivt J(itcfu:n f.jip : REHDER THE FAT
Flare·ups can turn chicken Int o a charred mess In
a matter of second s II you 're not
pavln~ attent io n.
Our cooking method avoids this pitfall by start ing
the chicken pieces over a relatively cool areoll of t he
grill. This allows the fat in the chicken skin to render
slowly, thereby avoIding flolIra-UPS lind encouraging
ultroll-crls py sk in. In olIddltion to the ste llll' quality of
the f inished p roduct , we like I hls approach because
It is eflectivel~ hands-off: You won' l hllve to be
glued to the grill, constantly flipping and swltchln~
the chicken pieces.

S. Tr.l.1Isfer Ih" Chlcl.:l'l\ to J planl'r,lem wnll fO Il.

and let Teq fo r III r111r1t11l" bcfoTl" _e n ·i u g.
CHARCOAL GRILLING CHICKEN
Charcoal Grilling Method Our method lor c~rC(NI1 gnlbng cnlCken ,s a l,n le unusual
BUild a hot dOllbll·-ban ked fire (scc page 386) but y,eld, fabulous·lOOklng chlCken.....,ry t,me-even ,f
.l1Id ,lr;'l1l l,;l" {h ~ dlJ( k ~n. , k in-.ide (lown. o\'<'r )'Ou a.. a grolhng novlcfl
rhc cOdl-less C~l11.'r pan or til\' gn 1l. lol1owing
rhl" phow •. Covcr with rhe velllS open and r~o.i­
li01K'd ",'cr till' dllf ken .m.! g rill ro r 20 111111 -
11Ie~. U ncover. slidc the chIcken owr thl' (oal"
and COllllmu.' to (ook. 1I1\(()\"CTl'd. ull111 golden
brown ~nd crisp on both ~ l dC1 and 311 lIl,tanl-
r"ld thl"rnlolllctcr 1Il$eTled 11110 till" dll clcst paT!
ortlll' breaR' rl'gi~{CTS 1611 dl"grces o r the Jc!!!'.
tllighs, and dmm.ucks Tl'gl<;(e r 175 degrCl"~" 5 to
1(I IlI11lutC1 longer.

I. SlInk Ir.. coals on "Iiwr sode 01 Ir.. onll. Ieav'ng the

Grilling Chicken for cenler ollhe glll1 t;18ar Heat tr.. ~"II. then lay tr.. ch,cken.
a Crowd sk,n.side down. in a single I~yf!r In tne cenlflr 01 Ine g,,11
Cove. and cook lor 20 m,nutltS.
Gr l ll l n~ bone-In, skin-on c hicken pieces for
a crowd can be • frustralln~ proposition. An
overloaded grill tends to cook slowl~ lind
unevenl~, lind all that drlppln~ fat just Invites
flare-up s. We found that our recipe l o r Grilled
Bone· ln Chicken Piece s (page 405) allevialed
many o f these problems. but no matter how
great a griller you are, when the grill IS filled,
hot spots (on a ~a s grill) and proximity 10
tha coals (on II c harcoal grill) will cause the
chicken pieces to brown at different rates.
The trick, then. Is to move tha chicken around
as needed to evan out the hot spots and
2 . UrocoYef the g,,11. slide lhe cnlCken over the coat.. and
flare -ups. Expec t a 5- to 1 5'mlnu le -lon~er
cont,nue 10 g roll. urocOVflred. unt,l bOl h .,des /Ire oolden
grilling time and remove the first chicken brown lind an onstant-read Ihermometer Insert<!O Into lhe
pieces from Ihe ~rill as soon as they are d one th,ckesl parI 01 the br... ",. re-{l'Slers 160 deg'e8$ or lhe
to make room for t he others. tegs. lruOhs. and _SlICks ""iI1S1.. 175 de9"ees. 5 \0 10
minulH longer

THE A MERI CA'S TEST KI TC HEH FA MILY COOKBOOK

8UTTERFLYING A CHICKEN

1. l~ the ctucken on ,n b<east ..,.;I use PO\.Iltr)l >hear. to

CUI oul lhe b.Kkbone

Butt.. ny,ng a chIcken 1$ easy and make. gr,llrng a whole

2. Floo 1M chocken breast·lOde up ana covet wllh Olaslle chock..- a SNIP
WraQ Usorog amNI I>OU_. lial1en Ihe chIcken 51'ghtly

C ARV ING A 8UTTERFUEO CHICKEN GRILLED BUTTER FLIED

CHICKEN
SERVES 3 10"
PREP TIME : 5 minules TOT .... L TIME : 1 hour

I( )~'" .. 1i!t I<J brUIt III/" d",k,." (J("1' I~!~'f J 151, "11111
lilly ,I,Mui,)fIdl slI/r.A,/1l d ,fry mb ($1"1' I\«''f' .190) .>, 1
nil's l<~lkr.1 U\"'I/ d"ps (or IU\' ,,\\~I (I"mh 1/ "'rrr,~
(h,lm"li) fu, m"w.P,II\" (>Cr 1~1l!t' .i9~J.

I, Place the chIcken skln·Slde dowrl ~ use a chers k",fa
to cut th'OIigh the bre,.. tboo4t (5,,,,e the breastbone is
already brOkerl arid Ihe meal Is Itallened during pOundong.
this shOlJld be us)' to do)
Vege''Ible all
(3 )4- to 4·pound) whole c h icken
Sail and peppe,
1. TUTU ,Ill {h~ bUflwrs 10 Ill~h, clml· till' ltd. nnd
hl·,11 Ih~ ~nll Willi vcry hOI, ~lx)UI 15 1lI11l1ll~~.
C lcntl ,Iud 011 till' grill. Turn .Ill tlw bUTlll"r, 10
lll~d11l1l1-lo\\.

2. M~,III\\ hilc, Tt."1lI0\"C Jnd dl5l:.lnl lh~ ~Izzard

rJ~[..~1 11l~idl' Ih(' chid:'('II. Follo"l11~
Ihl" pholO'>.
but1~r.ly IIll' chir[..~n u~lIIg poultry Shl·.tT'S Jnd
pound Ittl, ~~:Iroll bolh ~ld~, of III<" duch·n \\ IIh
5-.111 .lIld pl:pl'~r.

2. CUllhe legs from the sPI'1 b,ellsts II desired, you can 3. GnU tlw chickl:ll, ~kil1-'l(ll· down, lOV-
Ihen Cui the Ihlghs f,om the drumSllcks l'n·d, lIIlt11 thl' skm IS Crt,,, ,111.1 ,III 1I1'1:IlI1-rr,u!

Grill i ng
thC'fmOIl1t."tef IIlscrted deep nllO the du gh rt'S15-
(..'rs 165 dt'grt,CS, 30 to 45 minu( ..'S,
4. Transfer [0 II carving board. 1..'111 wuh fOIl. and
k! rest for 10 minU!l"S before C3r\'lIlg 11110 pICC~,
following tht." photos.
Charcoal Grilling Method
Build ~ hot doubk-bankcd fir..' (see pagl' 3f16),
Lay the chlckt'Il, skin-side down, ovcr till' coal-
less C('llter part ofthl' grill. Cover wnh lilt WiltS
Opt'n and posLtLolied over the dllckt."n ;md grill
unlit Ihl, skill 1$ crisp and an illSI<Ult-rt'ad ther-
1I101llel ..' r Insert..,d det"'p IntO Iht." Ihi).:h registt'rs
165 degrees, 3() to 45 rmntllt-<;.
VA RIATIONS
GR ILLED BUTTERFLIED CHICKEN WITH
PESTO
'lri/(lili<>lwl "" SIO (I);~I!.I' 181) is II rldssir. bill )'''11 m fl)'
use dlhuller jllll'l)rri/IH'SIlI. if i/.'sin:d.
Rub v.. cup 1'..><;10 underneath the skill covt'r-
IIlg till' brelm. thighs. and legs bl'fort' cooklllg,
10110\\,1111,: Ihe photos on page 3 17.
GRILLED BUTTERFLIED CHICKEN
A.LLA. DIA.VOLA.
f ka t Yo cup 011\'1.' 011. -I rlllilced sarllc clovcs. 2
(("JSllOon~ ),,,'pper. and 2 ICJspoons red pepper
flakr.'s 111 a snull SlllCl'pm ovcr n1 ..'dlU11l tlt';lt
unot fragrant, abolll 3 l11inlllc~. Rt'lIlOVl' fro m
the he,lt, kt cool to room temperature, and
diVide Ihe 11IIxture bel\Wen two bowls. Before
~rtlllllg. rub Illif of th ..' nnxture under th t." sk m
of til<' clllcken, fol1owlIlg til<' photo;; 011 pagl'
317, Drink Wllh the n.'II1JllI1l1g 011 JII~t berol"("
Sl'r\'1I1g wllh Il'moll wedgl'S.
gut X iklltJl !iip: THE FASTE ST CHICKEN
Cooking a whole chIcken on the grill doesn't have
to take fo rever or requi re lots o f fussing , By simply
cu n lng o ut I he bac k bone with pou lt ry shea rs and
' 1lIl lenlng Ihe bI rd into a sing le Illyer. you can Just
lay t he chicken 01'1 t he grill and forgllt abou t It until
It is done, about JO minutes later. ThIs recip e Is
not oniy a cInch to milke, but Is also deHclOlis. The
finished c hicken ha s beautifully golden. criSp skin
and juicy meat.
THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK
GRILL-ROASTED
TURKEY BREAST
SERVES 6 to 8
PREP TIME : 30 m.nutes (Includes wood chIp
swklng tIme)
fOTAl TI ME: 2 hoor$ 45 mmutes
Cmrsidcr brilllllg till" rurki'Y ./,1, j uirirr IIIC'" (s.~ IJI!l!.f
315); If yvu rip, villi, "Ie S,' /I bdll ll'.Alsp, TrlUsidl'r atltllll,ll
a spiff' ntb (SN' P'l1.'t' 390) 0' a g"'-;:e (SIT II<W' 4 14). If
r11(~ bl't',/SI has a 1'''1'-111' lilil/'1",)I ISI !!,'lllln' il (1IIf)' J1<"'1' 111(1
1.11e) allrlj,II01I' lire 'I/UN mId ICmpCnllllrd mll'r rrrip;.'.
(D., nlll mllalor Ilir Ilm.T /xf.wr (oolw!'?.)
3 cups wood chIps, soaked and drained
(ne page 397)
Vegetabl. all
(6- to B-pound) bone-In turkey breast,
b rined If d esi red (ne note abo".)
2 tablupoons unsa lted butter, m elted
Sa lt and pepper
1. Place thl' wood clnJ'S III a disposable alllllll-
num tray and n.'St the U"JY dtrc.'cdy 0 11 top of th~.'
pnm:l.fy bUTlll'r. Turn all the burneD to hl~h.
clost, the hd.lnd lu.'u the grill unlil vcry hOI and
the c hlp~ Jrt' SlIlo klllg, about 15 1I1111U1l'S. Clean
and otl the gnll. LeJ\'e thl' pnmary burner 011
high and turu o ff all til.' other burnc r(s).
2. M.'anwhile. pat the tur key dry with PJper
[O\\"ek thell brush with the bUller nnd SCJ..SOIl
with !-olh and pl'pper.
3 . Place tht"" turkey breast-side down over till'
cooler part of the gn11. CO\'er and gnll- roast for
1 11Our. (TIl<' !cmperatun.' IllSlde Ihe gn1l sho uld
rcllmtn between )50 and 325 degret'S.)
4 . Flip and rotlte th" wrk"y hl"("as!-side up usi ng
ckan potholde", or kit chen towels. Makl' sur<'
that tIll' Side that wa~ facill~ the ht burner 1 ~ now
f.1cmg away fmlll It . Covcr and contin ue to grill-
TOJst 1111111 In IIIstJIII-n'Jd the rmome tcr l1lsertl'!1
II1to the ttllch'st pJrt of the breJsr rcgl5ll'r"S 160
to 165 degrcc~. ahout 40 1lI111Uti..'S longe r.
5. T r.msfer the IUrkey to a nrvmg bo~rd. tem Wllit
foiL Jrld let n.... t for 15 1I1111U1<'S bt.'fore CJT\'Jrlg.
Charcoal Grilling Method
~ Oll 11111'11"1"/1,,, lII<lk( <I i,,'III<I(/.:(1 i'" Ihr II~I(I(I filiI'S
", use II/\! 5tllll'ei/ II'<lt,d rlmu/.:s (SI'C 1'1I.~r 397).
Iimtd J medium- hot banked lire (~c(' PJgc
3~6). I'\.lct· thl' wood chIp" o r dnl11k' directly
011 top of dw coak Arrange th ... turkcy O\'er th ..,
(ooll'r s)(ic of tile gnll. breaSt -~ Ldc- down. Covt'r
with thc wms half-opcn :md posilloned over th ...
IUrkcy and ~riU-masl for I hour. [fhe temper.l-
ture LIlsid,' the- gnll \ hould average 325 degret."S.)
Flip ami rolate thc wrkey bre-ast-sid... lip usi ng
clean pot holders or kitchen IOwds. Make sure
th.1I th e- sLd.:- that WilS facmg till" chaKoal LS now
facmg away from II . Cover and continue 10 grill-
roast lIllul aLl umam-read thermomete r inserted
11110 the thtck,"St p3n of the brca~t registers 160
to 165 d"gn'l"S, abou t ..0 mlllLltl'S longer.

GRILL- ROASTED TURKEY

SERVES 10 to 12
PREP TtM E: 30 mlnute5 (Includes wood ch,p
soak,ng l ime)
T OTA L TIME : 3 hours IS minutes

Ik 1'(\!il<1l11 I,i!om Mki"...! Ihr IIIrkry~ It''''prmllur

duril/.ll IIII' jimll )0 ,lIiUlUrs, brrtlJlSf il ,isf. qllick/),
tlurill.1! 1111$ Will'. If y,)// llIl' b,illjllJ! Ihe IIIrkl')'. /lte/l
d,,,,', srMolI il In,/, salt. If til l' b'I'd51 lUIs" p"p-up
IllIIr(.)1I51 t.\!lIorl' i, (Iltry pop ,,1;) /,111') <Hul /iI/lolI' tiL l'
/lIILI'$ "ud Irml't"r,I/U'l'i ill Ihr rrrilll'. (f>o 11111 'f lllill"!'
,11l~ IllIIr, 11f(.'" c,k,ki".I!.)
I hOllT. (T he [empt·r.llun· mSldc the grill ~hould
3 c ups wood chips, soaked and draIned r,'l11ain betwn'n 3SIl and JOU dt·.:rl."ei.)
(S. . pege 397)
Veg et able 011 4. Followmg tltl." phom on page 328. !llp tit ...
(12- to 1"-pound ), turkey, br lned If d esi red turkey bn:ast-slc1c up U~U1g dean potholdcrs o r
(s. . pa ge 315) kit chen {Owels. Makc sure that the stde that W3S
2 " bte sp oon , un salted butter, m el ted facmg tilt· III bUTlwr IS 110\\ fac1I1j.; 3way from II.
Selt and pepper Continue grill-roasllng. cown'd, for .. 5 ll unUlt."S.

1. PbCl' the wood dnps III a disposabk alumi-
rray and n"S! the tray directly on top of the
11I111l
primary burner. Turn all th ... burm'l"$ (O high.
do~e thl' ltd, Jnd heat the j.;rill umil wry hot and
the chIps arc Sl1Ioklllg, ahoU! 15 mmmcs. Clean
and Coil the gn ll. Lea.'C tht, pr imary burncr on
11Igh ,mc! tum off :Ill till' othcr burrwr (~).
2 . Ml·:mwhlle. relllove and discard dw gizzard
p:tckc t frotlL the cavity and Ii ... till' legs logcill('r
followmg the photos on page 329. SpraY:l V-r;Lck
hghtly wllh vcget.lbk OIl sprAy. Pat the turkey dry
wnh papcr towels, tll(' /1 brush thc breast ~Idc with
half of till' bUller :lnd season wi t h salt and pt'ppcr.
by the tllrh'}, III the r:u;:k breast-side down. then
bru~h the b:ICK of the turkey wl1h the TCIlI3H1IUg
bUller :lI1d season with '1.,111 and pepper.
3. Arrange the V-rack wuh the turh")' o,'er thl."
(ooler p~n of the gnll. Cover :lI1d grill-roast for
s. Lca\, LIIg till' tu rh 'y bre.lSI-side up, caTt'fully
mtate tht' mrkl'Y and r.t ck Mound and commuc
{O gnll-roast. cowred. until an msta11l +read ther-
1ll01l1l' ter Ill~erted dee p llItO tlu' tlu!:h regls l <: ~
175 dcgrn'S, 15 to -15 1ll1llUleS longc·r.
6 . Transfcr the turkl'y to .1 car.,lllt-: board. It'llI
with foil. ~md let n·st lor 30 mlllUle~ bcfore car\'-
Illg. followlllg tlle phol~ Oil p~ge 330.
fjv t :J{itcfll~n fjjp: SPIN THE R AC K
We u se " V-raCk to cook [ he t urkey o n t he grlll l u$l
as we do In the oven. A V · rac k eleval es the lurkey.
allowing ho t air 10 c lrcul ale aro und the bird . Th is
helps to cook the lurkey evenl y and allow s smo ke
Iro m the g rill t o permeate and lIavo r t he enti re bird.
Becau se" t urkey is so b lQ, we fouod It necessary to
bank t he fi re t o Just one sid e lind flip 01'" spin Ihe bird
around a lew l imes.

Gr i ll ing
Charcoal Grilling Me thod
\"11 1"lllIffd I" 111,rk., "I'JJII',lrk"If..1r 111(.' 11~,.,d dul's
,>, I/i,' 1m.> J""k(.'d In,.>d dumb (lrr Jl<l.\~' J,)7).
BlUki ;l llK'(lllll ll-hot banked fin.' (......... P.lgc 3H6).
J>bce tht, wuod dl1lX or chunks dll1:'-cuy 011 top of
Olll' pill' of cOJk I'Llel' the V-r~d: :md Ulrkl'\' oo,'\:T
tht, cook-!' ;In.'J of till' gnU, coo,'I.'r \\1Ih the \'I.'n~ lulf-
qx-n and posltiont-d OWl' thl' ttlrkl1~ ;md b'flll-ro.'ISt
lOr I hour. (Ill\.' tl·IIlp<·... nlr\: IIls.uk· the gnll d.ould
:lw"'b'C 325 dl'gn.'t"'.) Add 12 fn.",h brlquett,,,, :md.
tollowmg thl' photo on P.1b''': 32M. fllp the nlrl..<1
bn.,ast-sld(.' up u,mg d"':ln potholdl'~ or Imdll'1I
towels. M,lh' SII rt" tlLlt the side th;n WlS fJollg !Ill'
charcool ls now (lCI11£ :'\\';1)' from It . Conullue grill-
IU.ISilllg, cown.,,\. fur 45 111l1l1l1l"'. LeJvill),: th e nlrh_'Y
brcast-~Ide Ill', CJrcti.,lI)' rot;lH' thl' mrkq' .md rael..
,llUUlld and continu e to i;nlJ-ro;!';1. COH'rcd, Ulml ,m
lI,stlllt-n:ad tlwrrllOl1ll'll'r IlIs,.'nl'{l I1llO tlll' Ih igh
n'gl~ters 175 dq:I\'l"', IS to 45 1lI11l1l1l'S IOllb'Cr.
VARI ...TlON
GRILL-ROASTEO TURKEY WlTH SPICE RUB
S"' I"" lml.~ /I/!' IIIfl:r)' lI'iliJ 1'lIr 4111r .'I'ia· rubs ,1/1 I"(~"
J fJO (SI',,'I' mb fUtllt'S (dll lit' d,'uM·./ "s IIar5MfY)
"",k.'.! ,,_~rr.1I lurkf)' /;'( ,WI/Wff b,"/lfftll' 111(",1.. U'ult
$,11",. mill s,r/",I,
ReplaCl' thl' hll1ll'r Iluh \Ii cup of your
(Ivontl' clry ruh_ Applr till' ruh 1II~ l dl·. ou",,1<-.
nlld Im,ll'r thl' ,1..1Il of till' turl..l'}". '-0110\\ mf{ the
phou)', on Pl!{l' ,127
GRILLED SHRIMP OR
SCALLOPS
$E Aves 4 to 6
STAAT TO FINI SH: 30 m,no.rlfa$ IllIJ
h >' 1',\'lf<l)I<II\I" (I,"stdrr ",ldll~~ " m'l wll (srr 11<~'(t
.1')5/ ,If ",~J.I::T (,'I'r Il<lgr 01 /01/. Shrrlllp (,W "r ,~flf/,'"
willI Ill!' ,11(-I/1'II/lI'r ,III 'If ,!/T .md ,WI I... sm'('.i fr"l ,!(
,II ""lJIl Inll/lt·r,lIl1ff• •'\("f/"I'>, "" II,r ",I,.., /,,11/", '<1.,1(
/Jl'llr( .!1r'1J.~11I '!/l II,,· .~rrll,h.,. ",,1(1' 111/;'(111,,11<'" Oil
,Imlllf" HI' I"l~" 27".
Vellelable 011
2 pOunds large s hrimp, develned (see paSie
273), or 2 pounds Icaliopl, I.de mUldes
removed (lee palle 271)
Salt and pepper
Lemon wedge, ( lor lervlnSl)
1, Turn .111 thl' bllrllCI'> 10 11I!{I1. do<.: thl' hd.Jlld hl~n
!ill' !{nlll1l1l1l \'Cr) 1)()(.,lbout 15 mmlltl"'. CI~';111 and
od till' ~nll. l~',II'I.' .111 til<' hum ..." 011 hl!{h .
2, Me.l<m,1111t-, I'Jt the dlr1l11p or ....:allop. dn
THE "'MERICA ' S TEST KI TCHEN F... MllY COOKBOOK
1IIIh papa {(iwds. tlwn rub with 2 table'pooll~
011 ,lIld <eJSOll wllh \lll ,HId pl'p pc r. Following
thl· photo. thrcJd th l' .hnmp or '\C~1I0p" 01110
IIk'l,tI <h·wl'f".
3. GnU £Ill' ~kC\\Crs,cowrcd,lInul th ... , Immp <In'
bJn'ly dlarn,'d .1I1d bnghl pmk, or Ill(' \.I:~llop~ ~n'
wdlr.lr.lllll'hZl'd. on hoth ~ 1(It'" ,.oom 11ll1l1lutc"
Serw wllh til(' lemoll w... Jg\" .
Charcoal Grilling Method
UUlid ;1 IIIl·dlUm- hot '1II1;1\·.I ... \,<,1 lIn' (St',.. I',I~'"
3X6) Jnd gnll thl' <lmmp or 'l"llIop~ ,1" dl,~,.. nbed
m ~I ep 3, kJl'\lIg till' grill uIlCO\·\'f'l·d .
V... R.... TlON S
GRILLED SHRI MP OR SCALLOPS WITH
SPICY GARLIC PASTE
[n ~(t'p 2. 'easOIl thl' ,hrllllp or \('.llIops with 2 (\',1 -
~P(){II)S fn"h lemOIl JII'Cl', 1 Illllin'd I;;,r[,c clow, I
tca;;poon PJpnb. alld \Ii (l'J"pOOI) cayl'lllK' pt'ppcr
11\ :Idditioll to the ~Jh lild peppe r.
GRILLED SHRIMP OR SCALLOPS WITH
LEMON-HERB PASTE
p,., ,,,Id.·.I,(I<m>,, /IJ(.' 1·.\'lr,'-I·,.,....1II ,>/lI'e "illll,lnlll .!I"
lire I\:\'t'ldio/r ,'il.
In ~ll'P 2. "<.'Jsun Ih ... d1TlIIlp or \.I:JnOp~ Illth
2 (l·a'poon' 1I1111ced ftt.."h herb. 2 (c~~pOOni ftt.·dl
fivt Jlitcfw. :lip: SKEWER YOUR SHElLFISH
Shrimp and scallops are difficult to manipulate on
the grill, Threeding shrimp lind sca llops onto skewe.,
not only help s keep them on the grate, but .Iso
make$ lurninSithem as easy as a lUck 01 Ihe wrist. II,
after you've threaded them onto the s kewers . they
seem too loo se and spin around, simply thread them
again with a second Skewer to SKu re .
SKEWERING S HRIMP OR SCAllOPS
Whether 9"U,"9 stir",,!) Of Kallo()S, ilrrA/l98 them on the
~ewers lac'ng to the .......... d"ectoon 10 tnet all ... ,11 he llot
on II>egrale
lemon Juicc, ;lnd 1 mlllccd b':trlic dove in :ldcit- .'h .•t :J(U,/iM aip: CLAWS A ND TAILS
uon 10 tl1l' sai l ~nd peppl'r. Lobster taste s greilt when grilled. However, If you've
never attempted it before, it can be tri c ky. Not only
NEW ORLEANS-STYL E GRILLED SHRIMP do the claw5 take longer t o cook thiln the talis, but
OR SCALLOPS the tails have a habit 01 curling up t ightl y as they
In slep 2. ~eason 1I1 ~' shrimp or SC"al!op~
Wilh \ grill, making them d ifficu lt to handle. Also, lobster
tea~pooll J ri~-d lhyme. 1 t~'aspooll dri~'d on'g;.mo. cooks very quiCkly, which meilns that there i s only
1 tl'aspOO Il paprih. I teaspoon bo:J.riic IXlwder. and a small window of opportunity for it to develop
a pmeh of cayenne pt.'ppcr in addition [0 tlw salt that all-Importan t g rilled f lavor. These concerns are
,lI1d pepper. easily solved by a little butchering beforehand. By
cutting the lobster In hatf lengthwise, you eKpose
the meat to the grill for more Ilavor, Don't like
the Idea of butchering a live lobster? H,we the
GRILLED LOBSTERS fishmonger do It for you at the store. Once lobster is

M AKES 2
START TO fI NI SH ' 30 mmUles IZliI
nil' Xrj'\',,-c<llowll \'~o/IJ fiu md ill dre (,WilY <~,. lire
1"'wrT 4irr frlllill~ il ill Iwl( is will'll 1111' 1<l1ll.l1/("),-
G'WIO;;SfUI"S (omililor illl IIrlimfJ'fi>r iii ill/c"sf l<llmfr
IIII!~'" If III'sired, IlIiIsll S('mr 411H' I"" hrll/"), illt" rill'
·.~mJj( b;mrr. T his recil'" com ,)(: 1I,,"b1..d.
cut UP, however, you need to cook and eat It within
a few hours. And to help speed the cook ing o f the
claws, c rac;k the shells by whacking them with the
bilck of a chef 's knife.
t..::.)poon Solie. Jnd ).10 t(.'.lSpoon p,,:ppl'r, U ru~h lhe
lob,ter uil meat wi th h:.ir ofthl' g.,rhc bUlll·r.

Vegetabl e 011 3, Grill the lob~ter, fll",ll-side down, for J Illltl-

2 live l o bsters (l y. to 2 pound s each)
4 tablespoons (y. stick) un5.'ll ted butler,
melted
2 garlic; cloves, minced
Salt an d pepper
Lemon w edges (for se r ving )
1. Turn all the burners to high. close thl' lid.:l11d hl'at
tlll' grillulltil very hOI, ,Ibout 15 I1I!I1Ut~~. Clc.11I alld
011 lilt.· !,:nlJ. LeJ\...· all the burner< on lugh.
2. M eanwll1le. 'plil the li\'e lob,tl·r.; in hJlf
k·nglhll'l~l'. fol1owmg till" photo~. R l'11l0VC till'
lntl'nnl orgallS. r~·'ervmg: lhe ~rl."l·1I toll1Jlll'Y
if de~lrcd (~e..: note :Ibow). U ~l11g the b~c k of
~ knifl', \\ h;lC k Olll' side o f l·~<.:h ebw to ("rack
thl' shl'll (thIS WIll hdp ,1(cckr.tte cooking).
COl1lbllll' thl' bUlter, garlic, tol11:Jlle~ (if using) , Yo
UlC~.Ai p the lobqcr~ owr :Jnd brush rhl' I,'il
meat wit h the fl'lIIJlIling garlic bmtcr. ContlllUl'
to grill lIllul the uil mcal IS op,' qu~'. about 5
minute, longer. Sl'rv.: with lhe ll'mon wcd£e~.
Charcoal Grilling Me thod
Ullild a medIUm-hot ~illgle-le\"l'l tire (sec p;'g~'
38(,) and grill til(.' lob,I~'rs:Js dl'~uibl'd 1lI "1":PS 3.
lcavlIlg lhe grill uncQwrl·d,
VA RIATION
GRILLED LOBSTERS WITH HERBED
GARLIC BUTTER
Xtwl), ,my/reslt 11(r/,;;, hlclmlmll.Jfrd,1,!<lIl, cll".('.<, JI'''~­
I.,y, bol,il, <III/I ril,mlr,1 (oJr ,I (,'ml>iu,u!.,u/, (,m J,(" wt'<1
h' ./1011,,, lilt' ,~,nli( IUll/t'r.
Stir I tablespooll IlIl 11Cl'd fn..·,h herbs into the
g:arlil" butter III ~Il'p 2.

PREPARING LOBS T ERS FOR THE GRILL

1. Plu"ge a chef's knole ;"10 the body
<II the pamt whe.e the sheillorms a
T 10 kill the lobste, Move Ihe blade
5t'~iyht down through I~e head
(Freezr"l1 Ihe lobsler lOt 5 to 10
mo"ute. I"st Will sedate the Iobsler.)
2. Tum Ihe lobster a.O\.lnd and. whrle
hold'ng th .. upper body w.lh on .. hilnd.
cut through Ine body loward the la.1
3. RemOV<! <lnd d.sc;a'd the Slom.
a.ch I>"d ."lesti",,1 !.act Remo~e !he
11''''''' tomalley and .ese~ If des.red
Remove the ,ubbe, 1)I><>(Is. Ihen c'ac~
Ihe claw shells shg~IJy by whl>Ckmg
them WIth the back of Ihe chers k",fe

Gr i l ling
 GRILLED WHOLE FISH Charcoal Grilling Method
SE RVES 4 Build l medIUm- hot si ngll·-It·\'d fire (~ce page
TOTAt. TI ME: 3S ",mutes 386) and gnU Ihe fish as dcscrib.:d 111 step 3. lea\,-
IIlg the grill uncowred.
51/"l'/l('r, Iwss, InJUI. 1I1<1(/.:('rd. I'0"'/I<IIW. m,,1 bl,lt:fish
,,/I !I'Orl.! u~1I hat'. Por alii/I'd )1011'(1(, bntsh r.\'/m-
O ILI N G THE GRILL GRATE
I"'.!li" olllli' oil Oil ,III' fislr ill " fllu 4 "it' l~rt(1blt
.111 ,md fillrh, rm-iry 4 1ht fisll will, fruit IrrrVS olld
/l'mOll slitrs. Hw (ll uM "lsl) SI.'IIl"" rill' fisll imid" all//
,lui U1,II tI dry nt b (sfr lla.f!r J90) or a 11'('/ ntb (StT
fUWI' J95).

Vegel.bl. all
2 whol. fI. h (about l Y> pounds •• c:h ),
sc.le d end gutted
S.l t and p .p~r
Lemon wedge, (for fe .vlng)

1. Turn all tlw burm'rs 10 high. close thl: lid. :H1d

heal the grill IIm i! "cry hot, about 15 11lImHC~.
Clean and oil th e ~rill. L,..Jw :111 the burners 011
lugh.
2. MeanwhIle. ~hsh Ih~' skill of the fidl uslllg a
k11lft", (ollowlIlg tlll: photo o n pagl' 413. Pat the
fi~h dry With paper IOwds. then rub each wilh
I Y, tablespoons 011 :md St·:l.SOIl wlIh saIl and p~'p_
Just befo re pla<;;ng tlsh on the grill. dip a large w&d o f
paper 10welS in ...egetable 011. g rab It with longs. and WIpe
the 9'lIte thoroughly to lubrlcate and p,e....,t ""~Ing
This WIll also cleaon off any , emlllning 'esldue f,om
Pf8VlOUS IInlilnil. ThIS slep wOfks well with other foods
thaI stICk. includIng SC:allops and bu.ge.rs
Testing: The Best Kitchen Ton gs

per IImd.: and out.
3. Gnll the fish. coven:-d. IIlItil th e f1~h is no
longer 1r.lIlslucl"1lI and Ihl" skill IS browlloo and
cnsp on bolh sidt"S. 12 10 I g IIlmllll"'S. fllpplIlg the
fish o\'(."r hal(\\-~y t h rou~h.
4 . Transfer the fish 10;l pbU('"T usmg two ~p;lIl1bs.
wllh foil. lnd let r('St fo r 5 to 10 rllIIllllt"!i.
I l'll!
before CtHunJl:.
!jtJt :KitcIrCiI !jjp ; BUYING WHOLE FISH
The key to cooking 110 whole fish on the g rill Is buyi ng
110 whole fish that Is unquestionably fre sh. At the
market. look for fish that smell clean and l ike the
ocean, not Fishy. Also, the eyes should be Clea r, not
clo udy. We 've l o und that fish larger than 2 pounds
are hard to maneuve r on I he grill and are not good
candidate s for grilling. If the Iish are a lillie larger
than what we Mve called fOf (between 1).1. and 2
pounds) , si mply grill them a minut e or two longer
o n eac h side. If Ihe fish are smaller Ihan 1 pound
(who le trout . for e. emple), use lour whole li sh (t o
serve lour) and cut Ihe cook ing l i me down by 5
minutes o r so.
Every grillmg s<:asol1 brmb'i wnh it a truckload
of snazzy new bubecue lIIelUlls. but for thc most
pari we pass 011 the nl"W kitts 011 t1w block and
n:-I y 011 a tradmon.J1 and cfTectlw p;lIr of tOngs.
J USt to make (u re Ihat we weren't IIl1s(tng 0111
011 anYlhll1g. though. w~' pICked up a K·w of the
most rt'ccm tOilS modds 011 Ihc m arket. When
we IUll'd t hem all up. dll')' looked (a nd. unfortu-
natd),. pt"norllloo) like ~ collecti o n o f lIledlclr.ll
tOrnlll~ dcvic(."~. M ost of thc new longs had sharp
SI.'rr.lIed ~'d~~'S and daw-likl' )JUICers lIut ~pe.lt­
edly I11ckl'd till' surfa ce of sh:aks and shn:-dded
fish into flakes. Our overall WlIlIler was a pbtn
pm of OXO Good G rips 16- 1uc h Locking
Tongs (5 12.95). Not only did they !;rlp. 111m.
311(1 move food around Ihe g n ll eJ~ily. they w('rl'
also long cllough 10 ke(,p OLir hands a safe ells-
!JtlCC fronl thl' gnll.

THE A MERI CA ' S TEST KITC H EN FAMilY COOK BOOK

GRILLING WHOLE FISH

1. Use OJ shOJ<u I<.... fe to make s,,",11ow dllJ90lWll slashe$ 1. When lhe fISh IS ready to be turned. slide one ""'tal
every 2 inche$ OJI<>ng bolh slde$ 01 lhe hsh. ~lntIIng jusl spatula ul\d9f the belly. being ca'elul 00110 t ..., the sk,"
tMhlnd lhe dorsal fin. This helps to ....SUfe _ cooillng PIoKe anolher 'POtula just under the b.oc~bone 01 th9 fIsh
ar>d also allows the cook to check thi! nesh 10' donenen. Lift UD the 'POtula under the bOJekbona 10 llop ItIt fISh.
USIng , h9 OQpoSII" 5oa1UI~ 10 u ... 1h9 other SIde 01 the
liih onlo th" g,,11

J . When the fish Is cool<ed. slide two metal spatula. und", • . USIng a sharD knIfe. make a vert,cal cut lUi! tMhlnd lhe
lhe belly. liltIng gently to ......1ce ",'e Ihal lila sl<ln IS 001 heiJd Irom the too of 1M fIsh 10 the belly
Shc:illng 10 the 9" •. Ovkkl~ lIlt IN! Ilsh 10 a nea,by plal te,

I . Male" another cut al<>ng lhe 100 01 lhe lIst> I,om the a. UM" metal spatula to hit the '"""t lrom the bones.
head 10 tlla Iall startIng a, the head erld and runt1lf1g 1h9 Sp,!Itule O>Ier the
bones to hit out the lillel RlI'Peat on the other Side 01 lhe
fish DIS(:ard the lish head and skllletOl'1

",Wing
[ifr£. [i rut JU1c/w,'. :t<UUJ<ile GLA ZES
GllZ,,-"S, unhke rubs, an.. u~t'd 10 nJ\ur food s [hal J~ al n'3dy on Ih., gnll. To make a gb:r.~.. '1lIlply w hisk
tilt: mgredlclltS logt,tlwr in ~ ~ rI1 lll bowl. I3cgm basting g rilled foods hbcrall)· lboUI 5 1Il111Ull'~ beton'
they fi lllsh cook mg, 'iO d ill IIll' gb n' has enough tim\.' to ad hcn' 10 the food. bm dOt.'S nO! burn. \VI: use
glut'S 1110S1 often on pork. pouh ry, lnd st'Jfood. T hl' rl'c,IX'S thai follO\\ each )lcld enough for om- of
o ur pork. c1uckclI. turkc). o r s<'afood rt'cip<'s [hal ~ rw ~ [0 K

LEMON GLAZE SMOKY ORANGE' CHILE GLAZe

TIllS,1!/,'~r ;s u~'mlrif"/I'u rlrirkrll. G<J t'aS)' 11'/11'11 IIflP/)'i'~1! ,1" • .e.1a.::r: )'tI1I II ..rd (llli), ,/
IIII/c .f."" ,''/ ,!rf/<II~'r.
CUP freSh lemon JUice (6 lemons)
Yo cup exI ra-Virgin olive 011 Yo cup o range JUice
4 garhc cloves, minced y. cup m inced fresh cilantro
tablespoon minced fresh t hyme o r <I chlpotie chiles in adobo ~uce . mmced
l )1leasPOOns dried 3 tablespOOns yeget able 011
2 teaspoons light mol asses
LIME GLAZE WITH JALAPENO AND teaspoon g rated o range zest
CORIANDER
A II,// Il m/ U~"l I',)rk. MAPLE-MUSTARO GLAZE
TIris .e/II;:/" llis" IIl<Ikl's" .,,!r,>," ,d/'<lroll m/ drJlJlm,e J<lIICf,
CUp fresh lime JUice (8 limes) &1)' J,lIIff {dll /w su/mr lllll'li fi'r Ilrf J,,'/SIImi{ 1';I10:"r,
Yo cup eKtra-Ylfgm ollYe 011
2 tablespoons mmced fresh cilantro '!-i CUP whole-grllin mustard
<I garlic cloYe$, mmced J.1, Cup maple syrup
jllillpefto chile, stemmed. seeded, and tablespoon ~Isamlc y.negar
minced
2 teaSQOOns COliander SESAME-SOY GLAZE
nris ,ef,,:c(' .ION ""'IlIIITS f"r J:r;l/ed r~ldbl('s. F",
HOISIN, HONEY, AND GINGER GLAZe "h'W i,if..1fI",II;"" "11 .'h r,r" ;1I.eT/"dl,·rr/s. ~ I"~s
SlIl'fffl .'" ( /,,(/..'1'11 ,,,,d jisll. 194-195.

J.1, cup soy sauce Yo CUP soy sauce

6 tablespoons honey 2 tablespoons morln
Yo cup ketchup tablespoon nce vinegar
2 tliblesPOons fresh lemon jUice t ablespoon sesame seeds, toasted
1J.1, tablespoons holsm sauce 1 t ablespoon honey
(see Plige 295) 2 teaspOOns gra ted gmger
2 garlic cloves. mmced t easpoOn ASian sesame oi l
teaspoon gratl!(! ginger

THE AMERICA ' S TE ST KITCHEN FAM I LY COOKBOOK

GRILLED FISH STEA K S
OR F ILL ETS
SERVES 4
sr'-'RT TO FI NI SH : 30 minut es IZlD
Suml) •• IIw lur",:/i,m /<) .firm:f1NIIt'd fisll sue" as III/M.
541/11,."" /t,r/,/"", sU\lft!fis1r, Arnie (/"". h1"tjislr, wd,
~""r!l'a. dlul m"I/I-III"II, "II "wA,> we/l lrfft'. I;', mMl'd
-"<leW, Sjlrmklr r/rrJisl. ,nil, II dry mb (St'l' 1"!1!i' 390)
,,,,, u,(,/ nib (ur ".1;111' 395) or bm,iI ul,lI <I :.:1<1::(, (SN'
"'1;11" ., '4; u11ilr J!flllm.~. If ,leSH'(II , Itrr'!' wi,l, " «'111-
1"""',1 Imlll'f (sa p.',\O(" 642}.jl,mm·1I ",,')"I11/.,;SI' (5('('
I"W' 6J9). " 1I11"II,1!'rrtt( (srI' f"!~r~ 51-52). '" (1'('11
SpiCI' ,11,,,,.1,'" Glm,,,.')' (I" ,.!?r 6·", ).

VeSlelabl. all
4 ',s h lI .. k, o r IIIlels (6 to 8 ounces eac h ),
1 to 2 Inches thick (I •• note a b ove)
Sai l and p eppe r
Lemo n wedges (lo r serving)

1. Turn ~II the bUftll'rs to high. clo~c th~' lid. and

hl':I\ the gnU unn! wry hot. ~bout 15 l11111Uh.'S. SImply lIullll'd l ish !)tone/illirom a splash Of vlMlgreue
Clean and 011 thl' gnll. leave all Ihe burner~ 011 lust belOfe servll'\9
III~h.

2. Me,m whde, n'mo\"<: ,IllY pm botll,~ from thl' 5 . Tr.tn~fer till' fhl! to.1 pbue r. tem II IIh l(lIl. .lud
fi,h (~e~' page 243). P~ t Ih~' lish dry wllh pa per 1.-1 n.'~1
for 5 tUmUll'" befon' ~l' TI·mg.
(Owd~. Ihen rub l'leh Pll'C(' Wllh I tabkspoon 011
and "l'ason \\ nh Slit ,md pt'ppl· r. Charcoal Grilling Method
Budd l I11l.'dlUm- hOl ~Hlgll'-1c\'l'1 fin' (\l'l' Illgl'
3 , Gnll the fish, covcred. until bro\\ned on dw 386) Jnd gnll Ihl' lidl a~ dl"iC nlx:d HI <Il'p< J J nd
1i""1 side, ,lbout ) mmute$. (If !Ill' fish has skill. 4. k'JI'ing Ihe gnllurll·o\l'n'd.
pbee Ihe plecl~ skin-'Ide up o n !Ill' ~nIL)

4 . FollowlIlg till' photo. gently fltp the lish ovcr
,md l'OntlllUl' 10 gnll unti l Ihl' l1.-sh tlJh", apart
whe n gendy prodded Illth J plnng knife (sec
Ihl' pholO~ 011 p,l~e 257) , ) to H mmUl~'S longer.
TUR NIN G FISH FILLETS
Trou bl eshooting
Grilled Fish
• Choose fish that a,e aggrogrlatc l or grilling.
Medlum - to fl,m·fleshed fish thllt lire at leilst
1 Inch thick work best. Fish such as salmon.
t una, swordfish, halibut , and bluefish work
well on the grill. Avoid flaky white fi sh such
as so le or flounder.

• To prevent sticking, make sure the g,'1I15 ilS

hot afld clean as possible. A lso, be su re to oi l
the grll t e well before IiIrlUlfllil (see page 412).

• When tuming fish fillets on the IiIrlll, use

a la'ge, th in sga t ula lind oently roll the fish
onto Its oppostte side. TOfl9 s can be used to
grasp the side of a fish fmet or steak (such
as salmon), but remember t o be lIefltle and
atways avoid clamplfllil onto the fish ilt Ofle
efld. Whole Iish should be cradled with two
UH" lhon melal _ Iulll lOf ntQOOnljlllSh Alw/IyS slIde the
SPIll .... u~ lhe Iosh PMalt.I 10 lhe 1M,s 01 the 0,,'1 g',,!e spatul u (see page 413).
Itnd ~lIy !wn lhe hVl ~

Gri ll ing
GRILLING VEGETABLES 101

Grilled \'cgclablcs an.: the perfeCt aCCOnlpJIl1t11Cm to g r iUl'd rllc:1t and fish. Sunply cook the Wgj;K"S while
Ihl;' mall! (oum' "-'SIS. Vegetables an' ~'SI cooked o\'er a 1l11'dllllll-hol sll1glc-lc\~ 1 fire ('iCC page 386). \0
J.dJu~t tht: gnll as Ilccess.lry. If uSHlg a charcoal grill. spread the hOI coals III all cvt'll bycr and, If ncces-
saq', add moll;' bnqucltl'S to Irlcrc3se tht, h"a t of t1u: fire. All \'egcubks should be brtl ~hed with ohw all
(cxc:ept for corn on the cob) and spTmkled generously w ith salt and pCppl'T. Vt'b't'I.lbk-s can I~' scrvl:d hot
off thl' gnll or al room Il'mperJlUrc.

TYPE OF VEGETABLE AMOUNT AND "IELD PREPARATION COOKING TIME

ASPARAGUS 1 pound Tough ends 'rimmed off 5 to 7 minutes,

serves 4 (see Pllge 121) turn once
BELL PEPPERS 4 medium Stemmed, seeded , and fllIUened, 8 10 10 minutes,
serves 4 following the photo on page 417 turn once
CORN ON THE COB 8 ears All but inner hllyer 0' husk removed 8 to 10 mInutes,
serves 8 and silk snipped, following the turn every
photo on page 417 .2 minutes
EGGPLANT 1 large (1)1S, p ound s) Ends trimmed and cu t crosswise 8 to 10 minutes,
serves 4 into ¥'-Inch· th lck rounds turn once
FENNEL 2 bulbs Fronds removed, bue trimmed, 8 to 10 minutes,
serves 4 and sliced vertically Into turn once
Yo-I nch-thick planks (see page 417)

PORTOBELLO 4 (5· 10 6 · lnch) ca ps Stems removed and discarded, 8 to 12 minutes,

MUSHROOMS serves 4 caps wiped clean turn once

WHITE BUTTON OR 1 pound Brushed c tean and skewered , 8 to 12 minutes,

CREMINI MUSHROOMS serve s 4 following the photo on page 417 turn every
-..../
J m lnuteJ
ONIONS 2 large Peeled, cut cro$$w lse Into 10 to 12 minutes,
serves 4 )IS,-i nch-thick rounds, and skewered, turn o nce
following the photo on page 417

ZUCCHINI OR SUMMER 2 pound s (4 medium) Trimmed and Sliced lengthwise In to 8 to 10 minutes,

SQUASH serves 4 )IS,- inch-thick str ips tUrn once

Jazzing Up Grilled Vegetables

Here are a lew simple ways to add Interest to grilled vegetables.

Combine extra·vlrgln olive 011 with minced gar· Chop the vegeU,bles Into bite-Si ze d pieces
lic, ffllsh herbs, or ci tru s ze st and brush over and drizzle wllh vlnalgrelle (p ages 51 - 52) for
the vegetables ~fore and during grilling. a quick salad.

Sprinkle grilled vl!9gles with gr"ted P"rmesan
o r crumbled gOilt or blue cheese.
DriZZle l he grilled vege tables with Pesto
(page 181) or Tllpenade (page 33).
Toss Ihe hOi vegetables w ith " com pound
bUller (page 642).
Grill a few dillerent Iypes of veget"bles
(different colors and si zes). Once th ey cool
to room temperature, serve th em on an
antipasto platter with a vinaigrette (pages
51-52), Aloli (page 618), and flavored
mayonnaise (page 619).

THE AMERICA' S TEST I<ITCHEN FAMilY COOl<8001<

GRILLED KEBABS VEGETABLES
\legeta ble all
SE RVES ", to 6
3 red , yellow, or orange b eli peppers ,
PREP TIME: 15 mmutes
stemmed, seeded, and cut Into ,-Inch
TOTAL TIME : 1 hour 45 millutes (includes 1 hour
pieces
maronating t,me)
large red onion, peeled lind c ut Into
To be cjJin'rlll. prep"'/' ,he fnlil nml l'I:~rtll/;/t'S while Yo-Inch pieces
IIIf' IHr,1I is "III,i'Wllllg ) '1114 rml subs/ilUl!' 2 Ill hle- 2 t"'bIUPOo,'15 olive oil
sp(I(ms mill(i'd fiesll til)'IIIC, rOSCIIJ"I)l (lr s/Igr fM rile S"'1t M d pepper
/Iobs. if IISill.~ u"">lit'll sknl1'rs, be Sill'(' 1" sl>Ilk 111('111 ill Lemon or lime w edges (for serving)
II'II/C( fi" <lI /CII.<I 30 mill ll /e$ brfim' IISillS {/,cm.
1. For the meat and marinad c: COtllbin~' all of
MEAT AND MARINADE the ingrediclHs in a boallon-si:l!c :l!ippcr-lock bag.
2 pounds beef, pork , lamb, 0 ' chicken, PR'SS Out a§ llI uch air as possiblc and scal Ihe
trimmed and cut Into 1 ~-I n c h chunk s bag. Rl"fr igcrJ tc for 1 hour. flipplllg thc bag
y. cup oli ve all after 30 millutc§.
y. cup minc ed fruh p",s ley, b asil, t.'!lt,,,,go n ,
orega no, and/o r mint 2. Turn a1l the bur ners to high. dose ilK' hd. and
:5 garlic clolles, m inced hea t the brill until \"ery hot. abollt 15 milillte~.
tellspoon salt Clean and oil the );rill. Leave aJl thl' burtll'<, 011
y. teaspoon ,apper high.

PREPARING VEGETABLES FOR THE GRILL

CORN FENNEL

Remove "II but the Innermost layer 01 t. Cut oflthe stems and feathery 2 . Slice the bulb Y. inch thick vetllcally
the husk. The kernels should be cov· fronds and tnm the base through tt'>e base Into planks th~1 c"n
ered but visible through the I~.t husk then be grilled
I~yer. SnIP all ~ny excess silk.

ONIONS BELL PEPPERS WHITE BUTTON MUSHROOMS

Slide a skewer al l the way through eaCh SI>ce Yo Inch off the lOP ~nd bottom Skewer the mushrooms through the
onion slIce You should be .. ble to III ..nd remo'ffl the COr<!. Slice the pepper st"",s. allOWIng a bit 01 soace betwHn
two slices on each skewer lenglhwlse "nd open II UP like .. book each lor even cook,ng
Remove whIle o,th wllh a knile

Grilling
3, For the \'egl'tlble~: Me:mwhlle, to\~ the pep_ ,h'\\'('n,making 'UfC to ,h'wer tIl<' melt betwl'l'1l
per. and ollion~ wlih till' olin' OIL the'll ~l'3S01l tWO pi.·(e~ of pllleappk (foT the beq flavor).
with ,alt Jild pepper, Using eight 12-inch l11e'tal
.kewerl. IhR'ad c'ach skewer with 3 l.1yns of To Make Ahead
OIllon. 1 pIl'ce of pcppc'r..1I1d 1 cub., of Illl·JI. TIll' meat C UI he marin:lted and hdd III the
Repcal tim Sl'qm'n<.:e two mofC tim.". rdngerator tOT lip to I day.

4. Grill the h'babs. cm·eR'd. unul well browned

011nil sid.·•. R 10 11 1lII1lmc'$. 5CJt :Kitdlf!lI !lip: BEST MEAT FOR KE8A8S
Th is kebab recipe wOfks with beef, pork, Iilmb, or
5. Trallsfer to a pl:lttl'r. tem wuh fOIL :lIld Il'l
chicken. But after some vigorous ellperimentiltion,
fC'I for:; to III minute, bl-fOfl.' ~l'r\' in g wilh Ihe
we learned that not aU cuts of meal work equally
!emon wedgl'~.
well. For beef, we prefer to use blade steak, a very
flavorful (and inexpensive) cut, or top sirloin. With
Charcoal Grilling Method
pork. boneless center-cuI pork chops work best
Biliid a medium-hOI 'in!-:k-!evcl fire (Sl'l' pag.'
because they have good flilvor and very little fat.
]!'I(l). Grill the h' b~lb~ J<; d."cribed III 'te!, -I. k,lV-
With lamb, the leg is our filvorite cut, for both
mg the grill uncoverl'd.
flavor and tenderness. Look for a small leg of lamb
or a smaller cut whenever possible. As for chicken
VARIATION
kebabs. boneless, skinless b reasts or thighs are OUt
GRILLED ALOHA KEBABS
top choice because they require little butchering
Add 1 (3~-pOlllld) plllc.lpple. pcded. cored.
and ilre readily ilvililable il t t he milrket.
Jnd cut illto I-iudl {'ube\ (~'e page 58,)),10 th.'

5fie 5 rut JUtelien',,:JCWOJtik MARINADES FOR KEBABS

\Vl' lih· to ma rlllJte thl' 1llt'.Lt III \~IfIOUS seasolliugs, bLil Ie:lve the wger.lbk, :I~ IS lor 3 frl'Sh thvor. T he IlW.lI
ollly l1e('d~ I houT in till' lll:lriludt'. but ca n be fI.·frigl'l':lte'd III the IllJ rinade' oV('rnight if dl'S If('d. Usc the'S\.'
I1llrin3d('s III pl::zec of till' olive 011. herbs, ga rhc, ~alt. JILt! pepper III the Grilled Keb:lbs reCIpe (pa!;e -1 17) .

SOUTHWESTERN MARINADE ASIAN MARINADE

Ik d 111/11 (lu'(k~'11 Idh /1('.« h' (llis fC'lIIbj","iml. CI,lssi( willi b/'~r. rilid'ell , (/rid Inlrk.
y. cup veget able 011 3 tablespoons vegetable Oil
2 t ablespoons minced fresh Cilan t ro 2 tablespoons soy sauce
3 garlic cloves. minced tablespoon Asilin sesame 011
c hlPotle c hile in adobo sauce, mInced 2 scallions. millced
teaspoon salt I}S teaspoons grated gillger
}oS teaspoon pepper I teaspoon sugar
}S teaspoon cumin ~ teaspoon red pepper flakes
}S teaspoon chili powder
CURRIED YOGURT MARINADE
CARIBBEAN MARiNADE 'nlis is <I perfin 1I1<1Ir11 ,,{Iil 1<llIIb krlNlbs, bm lit' rtrcllll-
71lis 1I/,1fJ1I1IIit' i.1 simtll1r 1<1 }nk bill wil/1<111/ III.. /lwlIIl <II /rlls(J il<lUfS (illIl III) 1/1.>0" III'HI 2 ~) III I"is
S"'lTil!~ helll , I I is b,'sl 1I'lIh /l1)rk I" (Iurkel/. IIJllriu<IIII', SII {I/'lI! ,,((omill,\l/j\

Yo cup ohve 001 Yo CUP plalll yogurt

Yo c up minced fresh parsley }S onion. chopped fine
3 garlic cloves. minced 2 ta blespoons fresh lemon juice
teaspoon cumin 1 tab lespoon grated ginger

, teaspoon chili powde r

teaspoon salt
2 garlic cloves. minced
jalapel"lo chile, stemmed, seeded , and
y, teaspoon allSPice monced
y, teaspoon pepper 1}S teaspoons curry powder
Yo teaspoon c innamon teaspoon salt

THE AMERICA' S TEST K I TCHEN FAMILY CO O KBO O K

SLOW COOKER AND
PRESSURE COOKER
 SLOW COOKER AND
PRESSURE COOKER

SLOW-COOKER RECIPES PRESSURE-COOKER RECIPES

CHillS, SOUPS, AND STEWS STEWS AND BRAISES

Texas-Style Chili con Carne 419 Hearty Beef Stew 438
Weeknight Chili 420 Texas-Style Chili con Carne 439
Beef and Barley Soup 420 Mexican-Style Pork Stew 440
Hearty Beef Stew 421 Curried Lamb Stew 441
Guinness Beef Stew 422 Chickpea and Tomato Stew 442
Hungarian Beef Goulash 423 Chicken Provenc;:al 444
Mex ican-Style Pork Stew 424 Chicken Cacciatore 444
Lamb Vindaloo 426 Chicken Biryani 445
Chicken and Rice with Lemon and
Scallions 446
BEEF, PORK, AND CHICKEN
MeXican-Style Chicken and
Country-Style Pot Roast 425
Rice 447
Italian-Style Pot Roast 425
Southwestern Pot Roast 426 SAUCES, BEANS, AND BROTH
Beef Brisket with Onion
Meaty Tomato Sauce with
Gravy 427
Pork 448
Pork Loin with Sweet Potatoes,
Cuban B lack Beans 449
Orange, and Cilantro 428
Boston Baked Beans 450
Pork Loin with Cider and
Prunes 429 Rich Chicken Broth 451
Country-Style Pork Ribs with
Sausage and Beans 429
POTATOES AND RISOTTO
Barbecued Pulled Pork 430
Mashed Potatoes - 451
Barbecued Beans 431
Cheesy Mashed
Meaty Tomato Sauce with Pork 431 Potatoes - 452
Chicken Chasseur 432 Smashed Red Potatoes w ith
Garlic and Chives - 452
Chicken with White Wine, Tarragon,
and Cream 433 Risotto - 452
Chicken Cacciatore 434 with Asparagus and
Prosciutto - 453
Chicken with Sausage and
Corn 435 with Butternut Squash and
Sage - 453
Curried Chicken with Peas and
Potatoes 436 Wild Mushroom Risotto 453
Chicken Provencal 437 Risotto w ith Shrimp, Scallops, and
Saffron - 454
Moroccan Spiced Chicken with
Apricots 438

• sigmfres FAST
SLOW-COOKER TE X AS - 1, Coo" th.· b.J(·on in a I :!:-U1ch ~"ll1l,t ov\."t
ST YL E CHI LI CON C A R NE I1WdlU11l he,lt until (rlSP_ about Ii 11111l1I1l"S. Add
Ihe blcon to Ih(' ~Iow (oo ker. Tl,.'~l'nmg the
SE RVES 6 10 8
bll:on f.1I '.'l'aratc1y (you ~ho uld hlw ~I I.·""t :!:
ADVANCE PREP T'I1E : 1 hour
tJbk'~poon~ but If nOt. sl1 b1tmlte \1.'geuble Ull for
SLOW-COOK ER TIME : 9 to 10 hours on low or
d l.· l111~~1tl!-; bacon I:Jt).
6 10 7 hours on h,gh

'171;~ ,UlflmJ/lr (ilill {['" fIIme is 1/1/1(/(' U'llh I!\\! r/Jlfllk.'
..( I/H'dl r,IIII1-, ,lulU ~murlr/lwrr 'i1H'n' is /lslt"lIy " IPI
(;0:1/ dudgrisrlf' ill" elwrll m~,u. ;.1 (h",', ill" mrprise,/
If ),,111 Trim '!ff 'lnn/)' ,/ JWllud IIlul"
11"I(."I1us tluli Co/II
/Ie .~,mlisllc,/1I1111 d u11/r '''MI' ,,(«"Jl/ullrms m[lrulll~1!
1/"(,/ UI,«,rd(o. slired so"l/um;, (""I'/H.'II f't'd ;"lIr"111"".
trf.lllt. 111111 .I!"I/rd ("edd", (/'('('1(, I., ""me ,/ /('1",
8 ounces bacon (8 slices), chopped medium
vegetable all
(S-pound) boneless be.f c huck roast,
trimmed and cut Into ! }S-In.:h pieces
Sail and pepper
onion, chopped medium
3 lalape~o chUes, ste mme d , ".ded , and
minced
1 tablespoons chUI powder
2 tablespoons cumin
5 garliC cloves, m inced
(2S-ounce) CIIn c ru shld tomatoes
6 (6-lnch) COrn tortlll llS, torn Into
2-lnch pllc.,
4 cups low -so dium chicken broth
2 chlpotle chiles In lIdobo nute, chopped
medium
2 teaspoons sugll'
1 (1S.5-ounca) cans red k idney bellns,
rinsed (optlonlll)
~ cup m inced Iresh cilan tro
2 tablespoons Irn h lime l ulce
5~t:Ki.k/iM 5 tp: USE CORN TORTILLAS
Our biggest challenge with thi s recipe was lindlng
a way to thicken the chill given Its many hours 01
cook ing time, Alter trying lIour, corn starch, ma sa
harlna (a flour ground from lime-treate d corn t hat
can only be found in five-pound bags), corn chips,
lind corn tortillas, we decided thllt we liked corn
2, Dry th.· beef wuh p:lpl'f towel-. then 'el ~Orl
with <>.11t :111U pcpper. Add 2 Il"a'poon<; o( tlw
baron (,L1 to th.· <kilkl and heat o\".'r l11l'dmtll-
Il1gh he~1 until JI1<;' smokmg, BroWI1 h;llf \If tlK'
bed: .Ihout 10 mUlule'S, Ihen add 10 tl1l' ~lo\\
coo".'r. R.'IUTIl th.· ~kl llCt to melhulIl-lllgh h"'Jt
,lilt! n.·IX'll wlIh 2 mon.· H'aSl'OOn<; bacon I~I ,Ill.!
Ih.· n.·I1lJlI1Ul); lx:...f.
l . Add the r...111.11l1I1lg 2 Il'l'tlOOl1' baron I:u to
th., l'mply ~blkl .md rl'nlfl1 10 111elhu111 h".11
umil ~hll11n1l'rIl1~,Add the 01l1 011.Jlbpl'lI0~. dlliL
pOWd.·f, nmnl1 . :md % t<.";I'poon ~~II. Cook unlll
th.' oUlon h.l.~ 'ofieued . .:.boul 5 mlnUtl·5. ":.ur 111
till' ~rhl ami {"ook fo r 15 ~C'{"ond~. Sur 111 tit.·
10111~tOC'. ~crJPlllg lip any broWTll'd blh. Bnng to
;1 \1Il111ll·r. tlll'n IXHlr mlO lite ,10\\ coo".'r,
4 , Combme Ih... lorllll.lS .md I lUP oj til ...
c111l'k ... n broth HI l IllICn)\\";I\.... -(.l l;.· 1x)\\1 and
IlHCn:JW,I\'C Oil lu gh umil mushy..lbout :2 l11mUl~·'.
Puree tl1l' 1111.\tun' 111 a food pron"S~or or hll.'mler
until 'Ill(loth, ;Ibout I nHlIIlIl'. ~ur IUfO th ... ~IO\\
{"oo"~·r. Add the TCm:ll llmg -' rup' dlllh·n hrolh,
dl1pod... ~. :md ~u !-.>;Ir to the ,low ("ookl"!".
S. Cowr and n~k. 011 cub.'r Im\ or Ingh. 1111111
Ih~' 111e;\1 1 ~ lend.·r.1) 10 HI houl"' on low or (, to 7
hours on 111gb. Snr III Ih ... bean~ (If U~1l1).:) dunl1~
till.' b~t hour of (·ookm~. &Ion' '>l'r\,II1~. 'llf 111
the ( 1/.11111'0 lnd hnll" JUIce and <,.(.I\On \\ uh '.III
and pl·pp ... r 10 l,l~le.
To Make Ahead
Ill\' 1111-(111 he lo re (or a Ct.I)" 111 ,1dv.mn'). pn'p.ITC
th.' f.'np.· through ~t.,p 4. 11lS1l'ad of :lddm ); tlK'
ingrcdle1lt~ to the ,low cooker. n.· lrlg.·r.lIl' th"IlI.
hut bl' ,un' to SIOn:: thl' brQwlll·d ],.\fon .md I11l':11
111 Oil.' comaUll'r and th.' hl]Ule!~ Jlld l'urn'd tor-

tortillas the best. The trick was to soa k the tortillas
In hot c hicken broth, then puree the mi ~ ture and stir
It Into the chili. With this unusual step, we w ere able
to both th icken the chili and give It an Intense and
appelliing corn lIavo r,
ulbs III .Inoth.'r COIII.1I11.'T. In till' mormng . .Ide!
th., dulled I1Ign..dH:nt~ to th ... ,10\\ l"ooh'r .lIlIi
lIIr til rOll1bme. P roc... ed wnll ""'P 5. Thl' (00"-
IIlg IInw WIll run 10 Ih.- 11Ij!h l'lId of Iltl" r.mg"
glwn III Ihe rccipl.'.

Slow Cook. r an d Pr.uu •• Coo ....

SLOW-COO K ER
WEE K NIGHT CH I LI
SERVES 610 8
ADVANCE PREP T .... IE : 30 mInutes
SLOW · COOK ER TIME : 6 to 7 hours 01'1 low ()(
4 to 5 hours on hogh
'/1.;s 'mJl~ IIStl Y. fUp (llill pOIl ~lfr, 1I~,icll sOlmds like
,/ /<'1, H"U'n'f', afta 6 I" 7 /rOllrs ", /Ire 1/"11' (ookN',
thr Ill'd' Jrmmislrrs and OCCOllltl ",,/IoU' IlIId sm,,,,,II,
F(lr " 'pirirr ciull, jll(Tf',bf Ilrt "')'rllllr ,md sm'f' lIilll
/u., smur',
2 table . poons "'eget",ble oil
2 onlonl, ( hop,ad medium
red ben peppar, " . mmad, s ••d e d, and
chopped m edium
Yo cup chltl powder
1 lablupoon cumin
y. tll.lpoon cllyenne pepper
Sa lt
6 !ili1rilc ciovel. minced
2 pound, (85 petce nt I• • n) ground be.t
(28-Qunce) (lin tornillo pur••
(28-ounca) can diced lorn,toe.
2 (15.5-Qunce) canl "d kidney beanl , rin sed
Pepp' t
1. Heat the 011 III a large Dutch O\"ell o...~r
mCdltllll heat until sll1lnnlt"nng. Add the Olllons.
hell pepper. ( hili powder. ( umin. caYI.'IlII<'. and
y, tl.·aspoon salt. Cook un t il the \'Cg~'labk'S are
sofie m·d. abom 5 mmUlI..... Sur III th e ~rlic and
cook ror 15 scconds.
2 . Add the bed and mCl"("asc Ill<" heal 10
ml.·dIlLln- hlgh. Cook. bn'ak mg LIp tht· beer \\ ilh
~ ~poon. IIIULI no longe.·r plllk. aoom I0 miJlult"~.
3. Sur III the 10 111:110 pun'e ;md {heed {omaloc'S with
Ihclr JUlct-' SCr.tpll1g up :Illy browlIed bit'>. Urlllg 10:1
sumner. d lcn pour U)lO the ~Iow cooker.
4. Cove r and coo k. on either low o r lugh. IIIml
the me;}! I~ tendl.'r. 6 10 7 hour; on low or " to
5 hOllr~ on lugh . Stir III the bC3ns during Ihe I;m
hour or cookin~. Ud ore sc rvlng. Se;ISOI1 wl lh Slit
and pepper 10 I.I ~I('.
:Jut::Kitclr.CJ1 air: CHOOSE THE RIGHT MEAT
The key to this si mpl e chit! Is 10 use 85 percenl
lea n gro und beef so that the mea t will no t be dried
o ut Of to ugh alter several hOYr s of coo king. II the
meat In yo ur marke t Is not Ilibeled th is way. c:hoose
gro und chuck rllthe r than g rou nd ro und Or sirloin.
THE AMERICA' S TEST KrTCHEN FAMILY COOK800K
SLOW - COO K ER BEEF A ND
BARLE Y SOUP
5E~V£S 6 to a
AOVANCE PIIEP T'ME: 1 hour
S LOW·COOKE ~ TIME: 6 to 7 hours on low or
4 to 5 hours on high
71,.· bar/f')'. (OOh 'J <11'« <I /'JII.~ /)("';1" / ,if 'mil". <ltlds ,I
.....h't"y II'XII/I'(' lIS 11'f'1I as <I 111111)' )1>11..." /0 rI,t s,wl\
Try lIIbSlilll/il~~ 2 /ablNpoom IIJI,ul"d freslt dill fi"
11ti'l'ar:s/l"Y·
(3·pound) boneless beel chuc:k t~st,
trimmed lind cut Into joS· lnch plecel
Sail and pe pper
2 tllblelpoo nl veveililble 011
2 onlonl, chopped medium
2 ca rroll. peeled and chopped mediu m
Y2 eup dry red wine
1 (2a·ounce) can diced to mlltoel
4 cups low·sodlum beel broth
4 cups low-sodium chIcken broth
tablespoon mInced fresh thyme
or 1 tellSpaon d rIed
~ cup purl barley
~ cup minced Ires h parsley
1. O rr Ihe.' beef wnh pape r tOwds. th~n S(';ason
wnh salt and pt.·pp~·r. Hell 2 u.' :lspoom or Ihe 011
in J l1-mch sklU" t o\'er l1I~dlUm - hlgh heu Ulml
jusl smoking. Brown hair or the bed. ~oout 10
minutes. thell ~dd to the slow cookt·r. Iletu rn
the <kilkt to medlUm- lngh he:lt and n'pcal with
2: more telspoons 011 3nd Ihl.' rem;ulllllg bCl'r.
2. Add the n.' IIlJllung 2 teaspoons oil 10 the empty
ski llet and h.'at over llK-d1U1lI heat tuml shimmer-
mg. Add rhl:' OIUOns. carrots, and Yo teaspoon s.:IIt.
Cook until Ihl:' \·eb't.'tIblcs are softened, about 5
11I111(1(('S. Stir in the wine, scr.tpll1g lip ~ny browned
bits. Sim mer umil the wim' has redu ced by hair.
abollt 1 1II111ute. th~ n pour IntO the <low coo h·r.
3. Add Ihe tomalOl.'S wnh their juice. tlK" broths.
t hYllle. and barley to the slow cooke r. Cover and
cook. on enhl:' r low or high. ul1l1l lhe beerts tell -
der.6 to 7 hours 011 low or" to 5 h OIl N on high .
Ucrorc se rving. <tir 111 thl' parsley ~nd ~aso n with
sail :lnd peppe.'r 10 IOlSIe.
To Make Ahe a d
T he I1Igbl befon.' (or l day III ;.dv:lIIce). prepare
the Il."Clpe through ~tcp 2. 1nSlcad o f :addll1g the
in~redl"nu to til<' slow coo kl.'r. n·rrig.'r:lle them.
but b... sure 10 SIOIl." Ihe browned meat III Ollt·
co ntall1~.. r and th l.' veb'Ctables and Wille 1I1 another

contamer. ln the mornmg. add the chIlled mgn'-
dwllts to thl' slow cooh·r. then add thl' tomato~"S
with the Ir JUIC .... the broths. Ihyme. J.lld bark)' to
du- slo\\ cook ... r. Proct·... d wllh 5t ~·p 3.Thc cook-
Ill!; tunc wIll run to the high l'nd of the r.mge
gl n~ 1I III the reClpl'.
gut :Kilrlwr. !iip: BEEF I NG UP THE FLA V OR
We wltnted Ihls beef end bertey soup t o be full
bodied end heefly without the h,lI5sle 01 hltving to
".se tKlmemade beef b roth, an e" -day end Nvor that is
not truty l eltslble. even fo r the most d evoted of home
cooh. Sellring the btHIf, then using the drip pings to
seuUi t he vllgetllbtes helped to intensify t he soup's
f lllvcr slgnl fkllntly, A lso, we noted t he flavor o f th e
soup was rounder end tasted len Clln ned w hen we
c ut t he canned beef broth wit h some c anned chicken
b roth. One wll rn lng: Be sure to use the amount of
bea rl ey called for In t he Ingred ient list . Using m ore will
make your so up resem ble porrid ge; less and Ihe so up
will be thin and taste dull.
Slow Cooking 101
Use a 6-quefl stow cooke. t o
accommodete meet and vege tables to
serve at least six people.
Trim as much eKcess fat as possibl e from
meat.
Brown meal t horoughly In " heavy-
bottomed skillet first for mulmum flllvor.
Pilln ahead: To save t i me In the morning.
you can assemble and brown your
Ingredients the day bel ore (chicken
should not b e browned ehead of l ime).
Cover end refrigerate meat lind vege ta-
ble s sepll rlllely.
Place hard or whole vegetables toward
Ihe edges o f Ihe cooker (where Ihe
healing elements rulda) so thll t the
vegetables will cook t hrough. especia lly
In chicken recipes (where Ihe cooking
time Is sho. t).
Oon't IIfI I he lid during cooki ng-d oing so
eXlends Ihe cooking lime.
Slir In dell"'le fresh herbS al the end of
Ihe cooltlng time to pre se rve Ihel. flavor.
Meke su re Ihe eteCl. lc al co rd of you. slow
cooker doe s not louch Ihe oUl side of the
ba se unit, as It gets very hot.
SLOW-COO K ER HE A RTY
BEEF STEW
SE AVES 6 to 8
AOVA t<l CE PAEP TI"'( : 1 hour
SLOW-COOKER TIME: 9 to 10 hours on low or
6 to 7 hours on h,gh
II IS IlIJl"'rtmrl tiM/ /I,t' I"'/a/(I('$ b.- 2 1<1 J ,,,{hrs 1/1
1/'"lIIill'( (,'b.... , 5 I'III/(I'S (,Jlh/ I" 111.11 1i,1')' (,)Ilk /If Ilrr
snUII" MIl' liS lIlt' ",lIa ,~~t<lblrs III /Ire 5101/' {I,,~kl'r. If
)"'" Itkr )'!)lIr SleU' ,/ hrl /1,;(1:1", d,,"'/ add morr jl.mT
(u4, itl, ,1111 '1IS1t' I"wyi. /"" (.///'I'( //Iasll 5,'llll' oj //,1'
1I<1"//"'l's //1/0 //rr $<111(( /J('fi'tr sm·,ug.
( S-pound) boneleu b eef c hu ck rOllSt ,
tr immed and cut Into l JoS-lnch pl " es
Sa lt and pepper
2 t ltbln p oo ns vege t abl e 0 11
2 onIon s, c ho pped m edium
3 garlic d oves, m inced
cup d ry red wine
2 t ables poons t o mato p aste
2 c ups low -sod Ium c hic ken bro th
2 c up s lo w -sod ium bee' brot h
2 b ay lellves
t ab lesp oon m inced Iresh thy me
o r' teaspoon drIed
2 pound s,.d potatoes ( 6 m ed Ium),
scrubbe d (see note above)
pound carrotl , peeled and cut In to
"Inch p iKes
~ cup III1·purpose f lo ur
cup fro zen ~al
Yo c up m Inced f resh p arsley
1. Dry rhe ~er wnh PJPl'r IOwd~. rhell q'J.SOII
with sah J.nd pl-pp"r. llelr 2 leJ.spoollS of tIll' OIl
111 ~ 12-II1(h skillet 0\1:( lI11'dllllll- Iugh hl·~t umil
Ju~r smokmg. UroWII half or rl1l' href" abou t 10
IlIIl1UtL"S. rl ll'1l add to tl1l' slow coo ker. R ~·turn th~
skillet to IllN!lllln-h*h h~'J t 3111J n'p~'Jt wnh 2
mon° t e;\~ poou~ orl ~l1d the n·Il1.11l1111); heef.
2. Add tl1l' n: nlJI11111!; 2 t~'JspOOI1S 011 I<l rhe
<"mI'l)' ski! kl ami n:turrr II) 11I~dlum hear IIllnl
Sllll11merlll);. Add the 01110n~ :md Y. teaspoon <"11r
Jnd eook ullnl wfiened. Joout 5 mmllle~ _ Sur III
Ihl." g:lrhc 3nd cook ror 15 ~~",(oll(b. Sur m the
w i lle and IOIllJtO pastl.". SCr.1p m); up In)' browIll'd
bitS. S1l1ll1l('r 11111,] the Wine has n..'du(l'd by half.
loom 3 mmut~"S" rhen pour 11110 the slO\\ cookt·r.
3. Add the clnckell brolll" t y. CUlX of Illl" b..·er
broth. the b:IY I..·a\"(......lIrd thY11l~ to the slo\\
cool..<·r. Follow1I1g th~ pholo on p.l g~ -122. Iw"dl'
thl' POUIO~'" Jml cnrou 11110 thl' slO\\ cool..<· r
around Ihl' edges. Cover alld cool. Olll'lIhcf 10\\
 or lug:h, until IIll' 11 1l'~1 " I l'nd~' r, <) 10 ]()
on 10\1 or 6 10 7 hou~ 0 11 lugh,
4, \Vhen rhe meal IS lender, ~l llO\'I.' the pOt;llOt~
u~m~ a \lOItl'(l ~pOOI1 ,md tr:lI1sfer 10 ... c\J u jng
boord 10 cool ~hgh!lr DI'IC,ml !l1l' bay i.-an.'5, Set
Iht" \10\\ cooker 10 hIgh (If n«l"<<;;1I)'), WIII<k !l1l'
!lour Willi the n.'11Iammg Y. cup of beef broth Ul1Id
~11100lh, d1l'11 ~u r 11110 the \10\\ cooll'r. Qu,lrler Ih~'
IX>UIOt"i Jl1d n'1I1T11 IIll'l1I 10 till' \101\ ((x>kl'r. Sur
11\ !Ill' pcJ'. COI'l'r and COI1l111ue to cook ulml Ihe
Quce I_ I hid'~'lIed ,md no l(lnger 1;t§1<.'<; of nOllr, 15
10 .\0 111111111,,\ 10Ilb'l.'r. l.kfon.' 'lCrvrng, ~ur III Ihe
par<;lq and S<'3~on Willi ~Ih ,lIld p.:pper 10 Llm.'.
To Make Ah ead
Til ... mght bl'(Ofl' (o r ;1 day 111 ;ulv;m n'), pn.'parl'
!l1~' Tellpl' through ~tl'p 2. 11111",l d of 'Illdmg !l1l'
ARRANGING VEGETABLES IN A SLOW COOKER
hours IIlgfl'dlCrlIS 10 !llt' ~Iow cooh'r, re frlg"r:1tc tll"III,
but be Stir,' 10 lfOr... th ... browned rIll'J.t ill 0 11 \'
cont.1im' r 3nd lh ... $aulel-d \'<.'getJbl e~ Jnd hqUld
III anOlll1." r l'onlamc r. In the morninj::, add till'
l'hilled IIIgfl'd1<' nl5 to rill' ~ Iow l'Ool.l'r, Ihen add
rill' brolh~, bar !caws, thYIIII', lX>t:IIOC'\, and c;Jr-
rolS 10 Ih ... slow cooh'r, COVl"T, and procecd \\ IIh
~tep 3. T ill" cooklllg tlll W \1 III run 10 Ih ... h igh
l'nd ofth., range gl\'Cn III Ihl" rcClpl'.
VA"IATIOH
SLOW-COOKER GUINNESS BEEF STEW
4
I'r>r fh,. j1<11\" ,Ill' SWill '" rt'1,1I)' shi"r rl""'~I!II Imd
"'Sfl' b.,/,mcrd, II~' IImll" /lSr /"Ii t>{ C ui,mrss, ",11"'111
rrd"ri ",~ 1111' IIl1/mlllr ,'f Im'II" '1;. (<lm/"" ,Ir" I",'il'r
r
II'XIUfI' '!f' l1Iis Sll'W (lI'l;idl $u, ,/(, ... till' I,W/'r:! ,,(1/1<,11),
h!.:fli), 11'(' ,f<Jlmd " IX'II," ,,, ""i)'11 $"111(' '!f tit/' IM,l/llrS
,1IIt! PIIr:!lIi,,! ,m" t/ll' ,flucr "s "rrdrd "~r.m.' St'rll"tl!,
r,1l11('1 tllllll ill(fl'"sill.~ rlw IIIlh",1I1 ,?rj1mlr.
Subsmurl' J cu p'! G I!ln l1l~ $IOU( (or :my ~101It
or dJrk beer) Imxed wllh I labl... ~pooll brown ,>u!;Jr
(or tIll' n'd Will<.'. Add I pound p<.'CIL'() par-;III p', cut
IIltO I-meh pil'l'<'''i, around Ih" edgl"; of !l1l' ~IO\\'
cooker 1\'lIh thl' carrol'S and POIaIOl.'S, Omit !Ill' liu-
Ull pcas.llt:fon: ~'r\'1l1~ mash ~m ... oflhe 1x>1.I10C'<'
and parsnip' 11110 Ihe \J lIce 10 Ihich-n II ,1$ IR'\'{kd,

5I!Jt JUkfrClI 5 ip: FOR BEEF STE W, T HI N K BIG

In rKIQfl wher. lhe ''''!!It f$ on lhe Pow cooke< lor only
4 10 5 hours. II IS ImpOrlanl 10 lII"ang. lhe "1I9IIUibles
..round the edges or lhe slow cook ... ne..,.. II'c hoei!Itll\g
elemenl5. so 1!\iII lhey Will coo~ I,. the SlIm.. amount or
III"" as!he meal 11 IS also ImQOfllllnt 10 do this in rKlpcK
Irke SHI Stew (!>ail" 421J lind C...med ChICk"n (Pllge
436). where POI!lloes e.... 6dde<l whOle to lh@slew
We were surprised thai we needed 5 po ...nds of meal
to make stew In the slow cooker because we only J
use 3 pounds In our stOvelOp recipe , Bul the meat
sh,inks so much durln!il Ihlll p rolon!iled cooking time
that we found it was necessary. We also learned that
we needed to put 1M polatoes whol. Into 1M slow
cooker 10 keep Ihem from dl slnlegratin!il durln!il the
long cooking l ime. When yo ... c ... t the potaloe s InlO
pieces at the end, they'll readily ebsorb the !ilreat
flavo,s of th e stew and 1111$0 help to thicken II ,

Our Slow-Coo ker Philosophy

Many slow-coo ke, recipes ere laUer than ours because the ingre dien t s (oft en Including canned soup
and o th er conve nience product s) a,e dumped Int o the coo ke r wllhout any browning of meat, seul61n!il
of vege l able s, or de!illazl ng of the pan with stock 0 ' wine . In our eXlenslve l estlng lor this Cn apler, we
found t haI Ihese extra steps (plu s uslnglhe freshest o f i ngredient s) made all the dilferlllnce between a
di sh Ihat w as I ... st OK (and ac ceplab le only because il was made USing the slow cooker) and a dish that
w as lopnotch (and even company-worlhy) . We think that th ere Is no point In dra!ilgh'l!il out you r slo w
cooker If the r.. sulting food Isn'l JuS! as good as whal yo ... mighl make if you were usi ng you~ oven o r
slovetop. An hour 0 1 prep time (som e recipes require much less) seems well worth Ihe Inveslment If
dinner can be on the tabl" when you walk through I he door afte, work Or return home efter 111 Saturday
afternooo footblllii game, And In many inSl llnces, the prep work can be done the night be l ore so that in
I he morning It only l akes a few minutes to gel everylhlng In the slow cooker before yo ... starl yo ..., day.
We also found lhal tM Quantities of herbs and other flavorings needed significant edjustmenl beyond
what yQI.I 'd use In 111 Iraditional recipe (since l he long cooking dilutes lhelr Impacl). Lemon o r lime juice,
herbs, and other flavorings are often added again IUSI befo re serving to brighlen slow-cooker ,ec lpes.

THE A MERICA ' S TEST KITCHEN FAMILY COOKBOOK

SLOW-COOKER HUNGARIAN <er\"lIlj:. ~lIr III the vlI1cg;\r and lur;ky .lI1d se.I,OIl
BEEF GOULASH \\ lilt ylt Jnd pcpper 10 (.IS1l'.
SERVES 6 to 8 To Make Ahead
ADVANCE PR EP TI"'E , 1 hour
TIR' m~ll1 hefon: (or ,I dly III alh~lne.'). pn'pan:
SLOW.COOKER TIME ' 910 10 hours on low or
the 1l..""("IPC chrou~h step 2. InSIl'ad of .Iddlll~ the
6 to 7 hours on hIgh 1I1wedll'nt<, 10 till' slo\\ co()\..cr. l"I.·irigl·r.lIl· tlll·l11.
H"",t·./IS $<lId "dll, "/..,,"
,lIId "SU~~'I" (5ri' I"~l't' Ill). hut lx' )Un" 10 ~lOn' Ill.' browllcd II1C:\1 III 011<' COI1-
Ik SUR' h' /"'Y J'Pl'rt /M/",I....' ,(." liuJ dish. Sm\" 'his 1,1I11l"T and the \-cgcuhk,; :Iud hqulll~ 111 allother
lu',my Slnl' 11,/11 Imlla..d t;i."! I"""I/ts, IJ,HSi/l.~ 0".,1 (ontJII1.·r. In the 1II0rIllH};. add thc dl1lkd m~rl'­
$"''' I'm"" ,/I IIII' '<I/olr. dlell l..S to Ihe sl()\\ ("oo\;.('r Jnd pTOCn·d with ~t.·p
.1 The cooknl~ UIIW will run to lht" II1~h l'lId of
(5 · po und) boneless beel chuek roa st, thc I"lllj:l' W\\'n III Ihe n'n!X·.
trimm ed an d cut Into ' * 10(11 pIeces
5 tablespoon , sweet paprika
Testing : A Slow Cooker for Fast Time,
Sail li nd pepper
2 tabl.spoons vegetabl e 011 The slow eoo\;.n (lx'ncr 1.110\\ n :IS J crock-pm. J
1 o nio ns, chopped medIum Ilaille tr.ulcll1ar\..o:d by the R wal (om pany) Illay b.'
2 re d bell pepper', stemmed, seed e d , and till' onty 1II(){i<-rn knriu:n apphalll'l' that ',lVe, th('
chopped me dium rook IIII1C by IISing Illon' of It ralhe r than Ics\. But
6 IIlIrliC clove" m inced gO Iil' an: Ih.' d.I)'<; ofme rl'1y plekll1l-: 0111 \\hal \Ize
1 CUp l IOW'lodlum c h icken broth you nc(·d. Wl' found ~() (hITl'n:1lI 1Il001cl~ onlnll",
2 It. bl.spoons to mato pas te which bc!,.>s Ihe <llIl"'UOII, IS Oill' \Iow ("()()h'r !x'tler
Yi c up all·purpose Ii o u. Iha l1 lllolhl'r? To find out, \\'l' TOlllld"d "I' "ighl
Yi cup lou r cre.m 1"Jdmg lI10dcls .md put them thl"llUgh $Omc \"Cry
] lablesp oons red win. vlnega. slow t''''1$ 111 till" \..lIc h'·II.
y. ,"up minced h u h p .",.I.)1 Wc pn:pared our Wl'ckll1gln Cluh (pag.· 420)
o n 10\\ Il'rIIpcrJlUre for SIX hou,..... III l'ach tIlodd
1. DI)' dl(' bn'f \Iuh papl'T towels. dWII "t·J..\On Jlld. tT.ankly. l'J(h dub was pn.'''' good. \~ll' al<;()
wnh 1 t:lblc~l'ooll of tho: PJpnl.! .md 'l:l.lt :lnd pn.· lured Ollr [t.llt.lI1-Srylc POI RO:I'I (pagl' 425)
IlCppo:r. 1/00lI 2 te~5poon~ of Ilw Oll 111 a 12-uKh on lugh temper.l1un: III cadi model. Il':I\'mg Ihe
'\..llkt o\"cr IIwdlUm-llI~h Ill":lt unlll Just 511lok- 111.·at til thc cookl'r ulIlIl Ihe IlUSt IIlJIIIUll1l-d an
m~. Brown h:llf of till" bC~'f, .lboll1 10 IlllnUI<.'S. II1ll'TIlat lempcT:Jtun: of lOll d't:I"I.·..... I'Or an hour.
tlll'n Jdd 10 Illc ~Io\\ cook.·r. R eturn Ih ... skilkl All but OIiC slO\\ ,'(JOker lIullab'C<l Iins usl:. alilCl l
10 nl~'(hul1l-hl~h h.·.11 Jnd n..·p.·JI wllh 2 mon..· at diHeR'1lI 1II1ll'" rJIlj;1I1g tTom 'iI.'\"CII 10 IIl11l' 11011",.
1....ISlmoll\ 011 Jnd Ih.· TCmJlIlIn~ bc.·r. ·llII ll". hO\\~\·r. I~ nOl rl'all)' tIll" IUlI1l' of tillS ~n1<".
II ttlrns Oil! Sile ,lIId shap1.· R·.dl), lIlalll·r. at k'J<I
2 . Ad(! Ihc rclllJlIlmg 2 ICJSPOOItS Oll 10 thc wnh our pol TO.1St 1\'01'11.'. \1/l• 1\·(olnIl1l.'nd huymg
"Illpl), .kl!lci and h".11 O\'er Illedllllll hell untt! all 0''<11 \10\, (ook"r wl1h J !11111l1l1l11l1 ('JI)lClt)' 0((,
dll1nmcTIIlj:. Add Ih.· oniom. bl'll pl'p!,e!'. ql ... rts. Allythlllg \malkr ,md you WUll'l 1'11.' .Ihk to
rcnlJlllulj: 4 I,lblt'~poons I',lpnk:l, JII<.I V. tl':\spoon lit J 1ll0dl'Sl liw- I)()llIId dmck roast, pork [0111. or
~;I lt. Cook until tlw wgct.lblc, .ITC ~of{.· lI ed, abollt bnsket. \V(· al~o hk,'d lIlod.·ls with pmwr 11~11\­
5 l1lIllUll·S. Sur 11\ the ~1rlic ,1!1d cook for 15 ~ec- w ll holll 011('. II'S hard 10 tdl If till" slow coo ka I,
011.1,. ~llr in 2~cllps oflhe brodl and lhc IOm:!t" 011. OIlT tJ.\'OTIIl· I~ thc Filrbcrwarc Millcnnium
p;!\tc. )CT.lPlIlg 111' nil)' browiled blls. 11ring to ;1 6-Quart 0\'1'1 Cooker (5:2'J.'.l9), which WOII I()r
\lIlllller. then pour 1I1{() the ~Iow COOkl·T. II..S shap.·. pcrforlllanl·c. and mod.",. !'fI.·,·.

3. Cowr .md cook. 011 elll1l'r low or l11gh, uIIIII

the meJt 1'\ lender. ') to to hour<; on low or (, 10
7 hours on 111~h.

4 . $...( .Ill' sl()\\ cooke r 10 111~h (If Ill"Cl"Ss;Jrr).

WhIsk Ihl' !lOUT Willi the sou r Cn:JIll Jnd till"
rcll\JII1I11j: Y.. ("liP hroth 1111111 sll1oOl h. then ~lIT
1111<1 till" <10\\ cooker. Co\"l'T .ll1d conllnm.· 10
cook unlll !Ill' ~un' IS thtch'ned amino long... r
tJ'le~ of tlOUT. 15 to .10 1lI111Ut.'S lon ger. lkfol"l:

S l ow Cook • • • nd P •• • u " . Cook • •

 5 t.Jt J(itcfrCII gip: PERFECT HOMINY
SLOW - COOKER ME X ICAN -
We tried making this reclp. with both dried and
ST Y LE POR K STEW c"nned hominy. and although the dried hominy
SERVES 6 to 8 tasted great. It simply took too long to cook through
ADVANCE PREP T .... E: 1 nov. (by the time the hominy wu cooked , the meat had
SLOW-COOI(ER TIME , 1 to 8 hoUf$ on low Of been reduced to small nuggel S). Canned hominy.
5 to 6 hours on hIgh which has a sweet Ilavor and chewy bite, tasl U
nearly as good and cooks at a more re"sonable
"17111 /",'/,1,"'1<11 .\Ir:ri(,/U Slrll' _fi'./I11rrs Ihrrddfll 1)1.''* rate. Because 01 the sta rchi".ss 0 1 t he hominy. we
,md I",,,,my. I-/Olllllly ii P /10(',/ ("'" (""" wh,rll found It unnecessary 10 "dd IIny flou, to thiCken
lire Iml/ 111111 ,~r1llr har~' hiT" Il"IIHlI'l'd. \~m (0111 .I;"d the sauce.
/1(1111111)' m (,111$ III Illf 111/1'(1,,11;(111011 IIIslr r~f 11>H'
Jll/lfml,lrkrl . Srn'(' 1I,,1r /,"1,1/,/1. Ibml ml .'ui,I/I. ,IIul
1I'l'~~r.· .~r limr. 4 . Tr.msfl.' r Iht, IIK'at to a I.Iq:e bowl and Il'l l"00J.
Ll'l Ihe cooking: liqUid ~l'lde for 5 mllluws. then
5 pound s bone len, count ry -s ty le pork ribs, tI~~' a wide spoon 10 sknll thl' f.lt off Ihe ~ 1Irf.1Cl'.
trimmed \Vhen till." l11eal l ~ cool l' n oll~h 10 h,mdle, ~hred
Sai l and peppe , It ll$lllg your fingl'I"S, dl'l".,rding .my .:ri<;tk. and
2 tablespoons vegelable 011 ~dd II b.1Ck tu till' dow {"ooh·r. l.I <'forl· s.'rvl11g,
2 antoni, ch o pped medium 'lir III till." c.:ll:mtm .lnd IllllCJIIIl'1.' ,If)d SC .lWIl with
2 tablespoon s chili powder ,,111 and peppt'r to t;I ~l e.
5 garlic clov8I, minced
( 14.5·ounc8) can diced tomatoes To Make Ahead
5 (:UPllow-sodlu m chicken b roth T Il<" mgln before (or a day III adV<ln Cl'), prep,ut'
] (l4-ounce) uns whll, o. ye llow hominy, IIie reCipl." Ihrough 'itep 2. Imtt'ad o f 'Iddmg Iht'
rins ed lIl!;redl c nl.~ [0 IIit· , low cooker. refnger:ll<' IIi.'111.
2 tablespoons m inced fr•• h o.egano bill b..' sure to storl." the browlll'd 111<' .11 m OIlC
or 2 te aspoonl dri e d COHlJil1 l.'T:111.1 !III.' vegel.1bl e~ .111d liq UId III .lnmher
l4 cup m inced fres h ( iI ", nt.o contJlIll.'r. In the mOrl1l11g:. ,Idd th e chIlled Il1gre-
1 tabl espoon fresh 11m. Julc. du;.- n\S to the slow l'ookl."r and procel."d "Ith SICP
J. The cookmg tim.' WIll rlln to tilt' lugh end of
1, Dry Ih(' pork wnh pap('r IOwds, !lien scason Ihe range gIven III tht' !'C.'clpe.
wlth .... 11 ,md I)c:ppt'r. llcli 2 I('aspoo ns oftl1l' oil
III a 12-11Ich ~kllkt over nwd lllm- hlgh Ilt'at unol
JUSt ~ll1ok1n~. Urown half of the pork. about 10 !jeJt :KiJdJclI Iii,.,: BETTER POT ROAST
11IIIlUtt~. then add 10 the dow cooker. It .'turn
We encountered three m"lor problems with slow-
till' skill et 10 nl ed1111l1 - 111~h h, ;1.\ and n:'p<'al wilh
cooker pol ro.'lst rec ipes we rese", c hed. Fir$!, the
2 mo rt' It'l SpOOll'i 011 Jnd thc !'C.·maUlmg pork.
recipe I lmlngs were $0 vague thllt we ended up wllh
either ,ubbery meat o r meat cooked fo, so long th"t
2. Add Ihl' rcmammg. 2 tl.'a~poom 011 10 Ihe it fell "part. We determined that It takes II good 9
1.'111pty skllll.'l and h",lt over 1111.'dnllll hl'll lII lIl J
to 10 hours on low or 6 to 7 hours on high lor the
~lllmmcTmg. Add thc onl011~. dull POWdI.'T. nl1d
meat to ta ste meltingly tender. Second , w e found
Yo tt'a_j>Oo n salt. Cook u11ld Ih., 01ll0tlS arc ~o li ­
thai the meal 1051 about 2 pounds 0 1 welghl as It
"l1cd. :11)0111 5 111mutl·~. StlT In till.' g:trlic and \:001.
cooked slowly. Most recipes call 10' only Ill-pound
for 15 'iceond~. St ir in the to matoI.', with thel T
roast (teilving you with only 1 pound o f melt to eat ).
JUIce, '<Cr.tpmlo: up all Y browned bl[S. Urmg. 10 3
We stllrt with 5 to 6 pounds 0 1 m eat so that there Is
~lIlll11l"r, tlll.·n pou r UlIO Ihl." slm, cooker.
plenty to eat (and probably lellove,s) " fte, all tnllt
cooking. Lastly, w e noted th"t most of the g rllvl es
3 . Add tlw brolh. homJII)', and oregano to tl1l'
lasted wlltery 1100 flavOr len. Not only do we add
slo" cook... r. Cova and cook. on dtll('r low or
lots of aromatics for Ilavo" but we discovered that
high. umll thl.' Illelt IS tende r, 7 10 !:I hours 011 1""
pureeing the vegetabtes In the broth gIve us full
or :; to (, hOllr"Ji on Ingh. flavor and silky texture without having to add ftOt.lr.

THE A MERICA' S TEST KtTCHEN FAMILY COOK800K

SLOW-COOKER COUNTRY-
STYLE POT ROAST
SER V ES 6 to 8
... OIlANel PAEP TIME : 1 hour
SLOW -C OOKER TIME: 9 to 10 hours on low or
6 to 1 hOur$ on high

.\ I,wy lII.ukns srI! /lris (III .~f m(<ll //I rllIS/i( 1Ir11111.1l
1/"" "rrns I,) M r(m<ll'rll /Jr(rm' (<1<.klll~. R t- lit lilt m,1l1
U$III,l1/w'lI'y-drll l' ",./(/rlT~ W';II(. [( )~)U (,,,, ', jiurl"
r,~1Sf /./':\'(' ('''''IWh. IIS( III~' J-IXlrmd (.>''''5 IIIs/rilil (/",1
J,n>u 11 Ii,rm U"llIlIollrlY. All)' fflil""" 1")' .0.1>,
""d .~ral')'
(MIN ,I!"",II 1/4WII h>ssrJ 111111 I)N "",),I/u.

(5- to 6-pound) boneless be.f c huck

f O;'S!, tied (see not e above)
Sill ! ",nd pepper
4 '_lISpoon l vegeU,ble all
] onlonl, chopped me d ium
po und ca rroU, peeled and cut Into
I-Inch piece'
6 garlic clovu, minced
cup dry red wine
(28-ounce) cen cru shed tomi'ltoes
2 cups low-sod iu m f; h lckln b roth
1 c up low-sodium b e.f broth
t able spOOn ml nctd fres h thyme
o. 1 teupoon d,led
] bay leaves
~ teaspoon red pepper flakes
y. cup minced fresh parsley
1. Dry ,hI.' rom with plpl.'r IOwcl~. ,hl.'l1
\\ nil s;Jlt Jnd p ... ppcr. \-leal 2 Itaspoons of Ihe 011
III a 12-lI1eh <klll ... 1 owr nwdium-high h.·;11 until
Ju<t slIIo kmg. UrnwlI th ... roast 011 all <idl'S. rcd uc-
1Il~ till' heal If th ... f.lt beglll~ to srnoh·. abo ut [0
1I11111l1~'<;. Add th ... roaSt 10 the <low cooker.
2 . Add till' rcmaimng 2 W;t<poon< 011 to Iii ... skil-
leI ami hC:1I o'·.·r medium heal u llt11 ~hl1l1rn ... r illg.
Add Ih ... onion<. ClrrolS, and Y. (ca<pooll Slit.
Cook ul1Iil till' ,·... gl·l.tblc< :Ire ~Oft"'IK·d. abou t 5
mtmn ... ~. Slir 111 th ... garlic and cook fo r I j sec-
onds. Stir III Ihe \\'m .... sr rJPlllg up any brown ... d
b1ls. $nnll1 ... r llnul Ihe \\'111" ha, redu ced by h"lf.
aboll! 1 111111111.'. Ih ... n pour 11110 till' ~ low cooker,
3. Add Ihe 10m:lIO'::S. broths. thYllll·. 00)' lea\'cs. :md
red Pl.1lp<.'T fl1hos to the ~low cooker. Covet' and
cook. 011 "'Ilher low o r hl~h. umd the IlK'at tS tender.
tj to 1() hour-; Oft low or (, 10 7 hoours 011 lugh.
4 . Tr.msf,·r th.· ro.1SI 10 1 Clf\,ng board and 1,'Il!
looosdy wnh fOIL Let Ihe eookmg hqmd settle for 5
mmUICS, the ll use a \\ Ide ~POOIl 10 skUll the f", otT
Pu,ee;ng vegetables arid b.o th w,1! g, .... ),ou a wonde,ful
Ioauce for th,s Ioog·cool<&d POt 'OiIS~
till" surf'ln-. Dlscan:1 dll' b.'y leJ\'l."S. l'ure(" Ih~' cool..-
III!!: liqUId and \'C!,.'l'llblL"5 in h.ltches III a hklld.'r or
J food processor llIlnl sl1Ioolh (or usc: an umnef-
sJO n blcnder ngln III till" slO\\ coo ker). Sur 11I Ih~'
parsley and o;c.'ason wllh s;Jl t and pcppc:r 10 U~h·.
sel~lI
5. VllIi,- Ihe mast and sile.' % mch thicl...ATnngc
the meal on ~ \varln.·d scrvlllg phller .lIld pour I
Cli p orthe ~Ju ce O\'l.'r the top, Serve, p,,~sll1g til,'
remJ IllIng sallce ~par.J{dr.
To Make Ahead
T h e 1111;111 lx·fore (o r a day 111 ativztll(('). pr..'Pztr..'
the r..'cip" through <t ... p 2. I nst~';ld of ,Iddlllg till'
ingr..'diell ts to the slow {:ook... r, r..'friger:tl" them,
bUI be SUI\' to <tore the browncd mcal mo m' COO I1 -
t:tlttcr and the rcmalttl11g mgredients 111 ,Lnother
Co mal1l<"T. In ~he rliommg. Jdd ~hc dulled llIgr.."
dients to the slooW cooker ~l1d procecd Wtllt ~Il'p J.
The coo king wnl' will bl' on thc high end orthe
r:lng" glvcn III the rl'clp'-,
VARIATIONS
SLOW-COOK ER ITALIAN-STYLE
POT ROAST
l1eforc browlI1ng the m.lSt III ~te p I, cook g slle~"S
bacon . chopped. III the ~ klllcl O\"er medIUm hea~
tuml C Tl~p. about ~ II1UlLlIt'S. Add Ih,' cn sp bacon
to Ihe slO\\' coo ker and. If d~'Slrcd . 5ul" IIIUI (" an

Slo w Cooke, a nd P, . . . ur . Cooker

('(111.11 amoutit of the re mil-red bacon (at (or til('
\'l"~(,lahl<' Oil. Add 2 l<lbI<"Spoon< tOIl1;UO p<lSrl'
Jlld V. OUI1Cl." d n ed porci m Ill ushrooms, TlIlsed
thorou!;b l>',IO till' ~ki llel wi rh th~- \\ m~'. R l'l,l.lce
the Ihrlllt' With <I II C(lual :JIIIOUllI o ( on'g;lIlo.
SL.OW,COOKER SOUTHWESTERN
POT ROAST
11 ",{<umd tlH' .fI,m., /1111/ rlu{/mu u.c 11" 11 1" ,I{ (.ow /""
liI/,!) did I/wIII.,rs Jr,'rr. 13t:/;',e mldill.C Iilrm h' rllr .<1,,11'
(.>tJkrr, ""u"'I'I". iI,s II(((,SS,I,)' I<J 511{r1"ll 1111(1 tI/I'II lI"ra
Ihm, 111111 s,'lIIe !if lite Iorolil.
Sull"\nlmc I srcllllllc,1, ""l'dt'd, ,lIld cboPI)I.'d
red bell pt.·pper fOT rhc carrots, .1.11 ,'quJI amOUlll
o( on"!,tJ1l0 tor rhe rhyllle, .1.11 additional 14 cup
b..'1..-fhroth for Ihl." Will<', Jlld 2 ubk"'pol)lls tlIU1c,'d
(n"ll1 Clbmro for til<' parde)'. Ad .. l of ~.,.'ednl ,lIld
mlllced j abpeiio chlk'S, J labk'Spoo ll < d uh p'.) \\-
..k r. 2 rJbl,,'~pooll ~ CUIIl Ill . :l11d I 10 2 1,'aspool1\
l·.I ~·eI 1l1'· pepp ..'r 10 rill' skillet w1lh the ~:l rhl 111
qep 2. Uefor.., ~dd ing tlK' bed broth 10 til<' d ,)\\
cook cr, IIUCroW;IW II Oil hIgh wllh (, ((>-1l1c b)
(orn torti llas, lorn into plt'Cl.... mull tlw toTIIlf.b.
,Ire '-Oficlll'd. about 2 mmUI .."I, Puree the hOi ror-
IIlb\ .Iml bnnh. tlWII add 10 th., ,low coo]..n.
SLOW-COOKER LAMB
1. Dr\' till' blllb Wllh paper IOwd s. th"11 ",'J<;on
Wllh (;111 Jlld Ix·ppt.'r. I lea l :2 lea'poons OJ the Oil
1Tl a 12-III(h ~k , lkt o\'er IlIt'dHIl U-high h~·J.t IInlil
JUSI slIloklllg. UroW\I lulf of liw tlmb. about 10
mlllUll", Ihen Jdd to th.· slo\\ cooker. ft l' tllrll
til<' <ktlk l 10 Il ll." d lUlll-hl~h 11<':11 and n'pl'at \\lth
]: lllon' tl',I \Pooll~ OIl an d til<' rl'lI1:u ll m),: lamb.
2. Ad d Ihc Tcm:ull lllg 2 t"'aspoon< 011 to Ihe
l."llll'ty <kllkl and heJI ()\'l."r lI11'diUlII hel l 1111111
~llIlIlllll'nng. Add till' Ol IlOns. papnl.:'l. Cl1t1ll1l.
c~rd.l mOln. CJ}'l·lIIll'. and \.Ii I<."aspoon ylt. Cool.:
Ulltll Ill<' Olliom are soljelled. about 5 nlnlU ll'S.
SilT III the !-:-lThc J.1I<1 cook fo r I:; Sl'com". SIlT
111 til .., IOlI1alOl.'S Wllh till."IT JllIce. ICrapmg up .111\
bro\\ m·d hIlS. Bnng 10 a ~llI1ml'r. rll<."11 POIIT 11110
the <low ("OO]..,·T.
3, Add 2 eup~ of the broth. {he \'lIll."ga r. h'l}' le,I\'C~.
JlId su~a r to tf w ~I ow coo ker. C o ve r and cool.:, on
eitiwr low or hi~h, Il1l1i l the l.u ll h is tcmkr. (I II) 7
hou,"" on 10\\ or of 10 5 hou r;; on hl~h.
4. I)lscnd thc bay IC,iVt'S. LeI the cool.:l11~ hlllll,1
<.'ul.· for 5 nllnUIC~. then 11,..- a w ide- <IJoOQU to
~kl111 tht' fJt ofT till' ~u rtln·. SCI Ih ... ,low cookl."T
to hi),:h <If neCl·S$Jry). WllIII.: Ih.· /lour wllh till'
n'mJIIlIll),: V. cup brolh until smooth. thell <liT
Into tIlt,' ~I()w ,·OOh' f . CO\''CT and l'OlllllHll' 10

VINDALOO .... ook 1111111 thc UIICl' 1< tll1c kelled and no lo ngl'r
raslcs of Ilour. 15 10 JO lI11tlUl ..'S IOIl),:I·T. Uerore
SERVES 6 to 8
<,·n·IIl).:. <\I I' III Ih,' cil.mtro ,md season wilh <.11t
ADVA NCE PREP TIJoIE : 1 hout
and pepper to IJ\t ..•.
SlOW·COOKER TI"''IO : 6 to 7 hours on low Of
4 to 5 hours on "'9h
To Make Ahead
/11'1' "r
1""'11415 I,,,,,drn ("""/f)'.SI),lr JII'r/.i ,.I.s (,11/ hI' Thl' m!;ln h.,.'fon· (or J dlY III Jd\'allce). pn'l':ln'
",Io",,,,,/(II ro,
Ilir lamb. Sen", II"i ,m",ltlll( (II'" spicy) Ih,' n .....·,pe throu.:h <Il."p 2. I nql'ad of ~,ldlllg 1Ill'
1",10,111 IlfU' u~11r l~b"',111 fur C'r (,'USU",". ill).:redlcllt:< 10 Ihc .10\\ cooker. relr lh..... rate rlu.'lIl,
bill bt: ~un' to <lOre th\, hrowl1ed 1Ill'.n III one
(S'pound) bonelen l eg Of I.mb, tr imme d COlllJIIl.'r au.! 11ll' \"l-~'·l.ibt..'S d lld liq llld III another
and cut Into l V.-lnch piece. COI11JIU,·r. In tIl<' 1ll0rlllll),:, add {he dllll,'d llI),:redl-
Salt end pepper <."Ill~ to Illl' ,10\\ (()()h'T .1Ild procCl·d wllh 'll'P J.
2 tab les poons vegetable all TIl<' nlO klll).: lilll" will TIIIlIO the Iligh \·m.l Or till'
l onions, chopped medium r;Jllgc ).: IWll III fill' n'cipl',
2 tabl espoon s sweet pap.lkll
1 tabl espoon cumin
l? ,•• spoon carda mom
~ le.5poon cayenne pi!lppe. :Jvl J(dcllCII :iip: A CUT ABOVE
8 ",rlie cloves, minced Our cu t of choice for most braises com es from the
I ( 14.5-ouoc8) can diced tom.loes sh-oulder. We tried this recipe wilh lamb shoulder
2 Yi cups low-sodium ( hlcken brolh chops, and white th e flavor and texture were grea t ,
2 tablespoons .ed wine vinega r the time i nvol ....d In trimming I.d us to using a
2 bay I•• yes boneless lamb I.g Instead. There is very little to
' .,spoon sugar trim from the leg, and after long hours In th e slow
Yo cup an-purpose Iiour cooke •• th e res ulU were terrmc.
Yo cup minced fre sh cilantro

THE AMERICA'S TEST KITCHE N FAMILY COOKBOOK

SLOW-COOKER BEEF 1\·tl1:umn~ Yo cup hl'," hroth llIHiI ,momh .lUd
BRISKET WITH ONION GRAVY Ihen 'liT 11110 th~' ~Io\\'
(ooh'r CO\"'T .md co11tmu~'
to cook unullhe '\aIlCC .~ !llld.;,·n~·d .Iml riO lon~"r
SERVU 6 10 8
t,IS[~~ of flour. 15 10 Jlllimlul"~ \ol1~~'r Stir III lite
",,,VANCE PIIEP TIME : <15 mInutes
vinegar Jrld \lw.on wnh .... ,11 JIllI P...·IlI'...·r to UStt'.
SLOW-COOItEIt TIME : 8 \0 9 hours on low

111/,,/,' l!rIsko-,:; u'(rg/' "'''.e'''I' 12 'I' I J I,o/mds. bm
,m' m'I<,lIy ;;,,11/ WI ", /1oI1{ "f n,(11 smdll,.r--,fi" ,IH'
1,/",1<) "II I"~r J·r Hrl'u'm~1! rlu' Im;;krl ,; II II:'.!III
"111<'1'':1' ill ,/ /l-;u,J. skrll..,_ 1.:..\"/)('(1 IIII' 1/1,.,11 ,., nm up
tlrr ".I,' ,/ "11 ..Yn'!" 11,/1, 1/1".,/,..'/ /"'I<II,I('S ,,, ,,,,.odIN.
s . f ollO\\mg till' photo. ,11(,' Ihe brl,h·t Ihm
acros~ the Ifr.lm. Arr.II1~e- th,' IlICJ{ 011 J w,lTtl1c.l
~rvll1jl: pblH.'r and pour lboul I <"III' 01 tI ..... "lUC,'
owr Ihe top. ~'''''''''', p,I~~lt1~ tilt' rrmJmm~ 'lJIKC
\l·p.lr.llcl):

(5, to SYI·pound) be.' br isket, trimm ed To Make Ahead

(s •• not. above) Th~' mghl l>l'IOI\' (or J lL)' III ad\-ann').l'rt·I)JI\· Iht'
Sail and peppe r n'Cllx' III1UUjl:h <tell~' r n~tl'Jd ()IJddlllg III\' mw... -
.. teillpaon, ve gelabl. on (hem" 10 the \\0\\ ,ook...., n'fTI~"r:ltl- theill. hUI lx,
6 onions, halved end ,lIced thin ,un.· to '101\' the bn:)\vn,'d m ... JI mOIl\' Clml.l1Ill'r
6 \I a. llc: c loves, minced .ll1d the r"I1I~m1l1!:t IIlgn'dll'l1l' III ~llotlll'r rOll-
YI eup d ry red wine I.lln er, [n the 11lonml~. :1.ld the chilled lI1gn:dl~·nt~
I tablespoon lo rn llto paste W Ihe ,10\\ con ker .lIld pmn"'d wllh ,ll'P J, The
cup l ow-sodium c h icken broth rooklllg 111m' will fUll to th\'III~h "'nel of tile r,ll1g..-
",4 cu ps lO w -sOdium b e.f broth !:t,wn 111 tl1l' fl'Op ...••
1 cUP pi n ed prune, (opllonel)
2: tablespoons brown luga,
S LICING SEEF BRI S KET
.. bey leaYeI
tablespoon minced fresh thyme
0 ' , ' •• spoon dried
Yo (UP all-purP05e I lour
:2 t,llbl.,poons cide r \llnega r

1. Dr,- !Ill' hn~h'[ wllh p.lper towd,. then '\C;t'i01i

\\1111 ....11t JIIlI IX·I'I'lCr. I k-~t 2: 1\·:l.Spoon, of [h,-
011 III ,I I ~-lIIdl d"lIe-[ OWT 1lI,'dllllll-hl~Ii Ill';o{
untl] Ju~t ~lIlolm!-:, Urown [lie- hn~ke[ on all s[d\-<.,
n.·dul'ln~ [h ... heali(thc fat Ix'~ms to ;;1lI0ke-.aoolll
10 mIIlIlH.... Add Ih,· hn~kO:I to til\' ~IO\\ (,(.IOh·r.

2. Ad ,1 Iho: rclllJIlIIlIg 2 100'''poon~ 011 [0 Ihe

"IIlI'IY ~kllkt .lIld h('.n owr 1II\'&um Iit'at unnl
,hllllllll·Tlng. Add tlt..- olllon, .mJ Yo Il';o'poon ~Ilt
,Illd ('ool 1111111 'oft..-u..-d. 5 10 10 llUmnt-<.. Stir II)
tll\' ~.ITh..: .md took ti)r 13 ,..-(oll(k SOT III [he
\\,111\' ;md \01ll;ltO p.IS!l·, <eraI'm);:: III' .IIlY hrowllcd
When servIng. take ellf. 10 sllC. the b<"ke! a<;rO'$ !he 9t~ln
hn .. , Smltller lllUlI !l1l' wlm' h.I' rt'dun'd by half. of II'IfI mo>a! SIICIno II WI!h 1M ",,,,,n w,1I ,eoul! on !ougn
.lhoUI I I11mlltt·, thell pour IIllO thl' ,101\ (ooh'r, sU'ngy,IOC.'

J . Add till' dUlh'lI hrtlth. 1 Clip ofdl\' bCl·fbroth.

til\' prUllc, (If u<mg). bmwil '1l~.lr. bay ICJw~ ..m.!
IhyllJe 10 ill" ~low (noh'T, Cowr and cook 011
10\\ !llllil;o dllll1l'r 1(lrk (JIl be ,hd 111 .lIId out of
Ihe br...lel wnh lutlc n.'SI,IJIlC .... K [() 'J hours.
4 . Tr.lllsfcr ti,l' bn,kello.1 (JT\H1~
bOJrd and 1,'1lI
loo't'I,- ,,,th fOIl. 1),<CJn:1 tilt' ba\ 1\·~\"l.."S, St'{ Ih,'
,10'\\ (oo]..,'r III hl!;h. \\1111'1.. Ih., dOUT wllh Ihc
!jut :Rildwt !jip: LOW HEAT ~ MOIST ME AT
Th is is one of tho se recipe s Ihal w e recommend
cooking on low neat only. Seef brisket oflen sullers
from being tough from undercook ing or stringy
from cooking al too high a temperature lor too
long. We found the slow cooker to be the ideal
environment for brisket . and wnen cooked on lo w
for 8 to 9 hours. It was perfeclly tender,

Slow Cook., and Pr. u "r. Cook. r

SLOW-COOKER PORK LOIN
WITH SWEET POTATOES,
ORANGE, AND CILANTRO
SERVES 6
.. DVANeE PIIEP TI M E: 4S m,nu t es
SLOW· COOKER TIME: 5 to 6 hours on lOW
CI"JI"(/" chili,s M,' smo/.:t·d j"ltlll(?';(1 (//I'h·s (,Ulurd Willi
" spit )' fl.'iI 5<1 11(( wllcd "mllliN. " \1", (,m IIslIIl/l), jiml
,h,'st club ill 'hI' ;,J1t'm<ll;OIIII/II;slr 4 iiiI' SlllIcrllUl rkn
u1,11 tl/},rr .\/rxilllll i'W,cllit·ms.
C4 }S. to 5·pound) bone len pork loin
roest, tied (5 •• pave 148)
5,11 and pepper
.. t ..spoons vegetable 011
2 o nions, h, lved and sliced thin
3 ,,.lap,lIe c hiles, stemme d , seeded, en d
minced
t ablesp oon cumin
6 garlic cloves, minced
(! • .S-ounce) can diced lom.lou
cup low-sodium chlcke" broth
cup orange Julu
(6 ·1nc h) It rlp o''1nge zen (". page 640)
2 chlpotle ch iles In IIdobo s.uce, chopped
tablespoon minced fresh oregano or
1 t.aspoon dried
1!-S pounds sweel potatoes (2 me d ium),
p.ele d lind eu l Into y,,-Ineh e hun k.
Yo cup mlneed fresh cilantro
CILANTRO SOUR CREAM
c up sour cream
2 lablespoOn s mlneed fresh cllanlro
labl.spoon t ru h lime lulu
Sail and pepper
1. D ry th~' roaSt wuh pap.:r towl'ls. th.:n s~' ason
wllh salt ;tnd pepper. I-kat 2 I.:aspoons of thl" 011
ill a 12-lIIch sbll~t owr medIUm-lush h~at Ulltll
j u~t ~moki Il S. Brown th~ roast on llll sid1.'s. redlle-
III!; til<.' IWJt ifllw f.1t b~oglIIs to ~moke. aboul \0
nnnlll1.'S. Add the roast to the ,low cooker.
2 . Add Ih~ rl"tllJllll tlg 2 I.:aspoon' OIl (0 the
~klll':l ;lllcl h~oat over lI1('dllll1l heal onlll shnll-
menng. Add the OIlions.Jala pelioso cu mm . lmd Yo
uoaspoon s;Jlt. Cook ulllil th.: 0I110ns an: soft~'ned,
oiboul 5 lmnutes. Sur In Ihe gMltC and cook for
15 seconds. SlIr III the tomatOt..""S Wllh tllt'ir Juice.
SCr.lpmg up any browlwd bits. Urmg to a simm..:ro
dl~'n pOllr into tlw slow cooker.
THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK
3 . Add Ihe brot h. orange jutCt.. or.lngt· Zt-<:t,
dupotil'S. :md OrtogallO to tht slow cooh·r. O
Followmg Ih~ pholO 011 page .J220 nt-stl ... 1111'
swcct pol<llOl-S mlO Ihe slow cooker around the
edg<~. Cowr ~nd coo k 011 low Ulltll thl pork o
roast IS lemkrami n:glSters b~twe~n I(d ,md 175
on an IIlslJnt-read tlH.'rrnornet~r, 5 to (, hOIiN.
4 . TTlIn~f~r th~ pork to .1 carving board and t~ l1I
loosdy wnll foil. L~t lIlt" cooklllg li(IUld seuk, for
5 l1Il!1U1l'S. tllell II ..... a WIde spoon to skUll the fat
off the surface. Dlscan:1 tll(O orange Zt~L I' un:e
tile cookl!1g liqUId :llId vegetables III b.lldlt""S 111 ~
blender or a food proct-<:SOT UII111 smooth (or me
an 111l111ersion bl end~'r ri~ht 111 the slov.· cooker).
Stir in tht, cilamTO and se~son with salt and pcp-
p<..°r to l a~te ,
S. M IX :111 oflhe lI1~rc d icrl[s for the cliJmrQ sour
crnm tOgetlll'T :lI1d s~a~on wit h S,11t and pl'ppa
to ta~I<'.
6. Unt1\' Ihe roast ;Ind ~lice Y, mch dud.. Arr.11Ig~
the 11H.'.1I 011 a warmed scrvlllg pbller Jlld pour
I Clip of the <;'l UC(O o\'er tilt" lOp. Sen"t'. PJSS1ll~
!Ill' l"ell1all1ll1g <;.lllce :lIId Clbmro sollr Cl"eJIlI
..... paratcly.
To Make Ahead
T Ilt" I1Ighl bdore (or a <by III 3d\,:1I1ce), prlOI};lre
till" r~Clpe through Slt·p 2. [Ilst~oad of add1llg
th~ illgTt'(h em~ to tilt' ~Iow cooktor. Tl'frig~mtc
tht'm. but be ~urc to ~tor<.' the browned Il1C,l(
111 olle COI1t,lill~ r J il d the r.::mallling IIlgrcd len«
III ,\nollu:r co malll~r. [ II the mOTning, add { h ~
chill~od IIlgn:dl~ms 10 the slow cooker ;l.IId pru-
cnod wn h Slt·p 3. Tht' cooking 11111\' Will run to
the hIgh end of tile range g iwll 111 tlll n:"cip<..·.
O
5f.Jl :J(iJ.cfitll mp: SWE ET SALVA.TION
Mos l s low-cooker pork loin recipes we tried
resulted in d ry, lough , ~nd urlngy pork with wate ry
s auces. We wanted a pork loin that was tender and
f lavorful and Ihat l urvlved Ihe slow cooker Intact.
In our testing, we found Ihal cooking pork loin on
high was a diw Uer, re SUlting in rubbery meat. After
5 to 6 hours on low, our por k loin was perfectly
cooked. Cooking sweet po tatoes ~Iong with the
roast lidded vlbran l color, sweetness. and body to
the sauce.
SLOW-COOKER PORK LOIN
WITH CIDER AND PRUNES
SEAVU 6
ADVANCE PIIEP TIME : 45 mmutes
nOW · COOKER TIME : 5 10 6 nov.s on low
.wn., IIus (olIllJ•.mur~ ruoHl widl b,mrf('d " ....>lIIt's
rOIlS/cd JI"/,I/,>t$..
<4 14- to S-pound) boneless pork loin
roast, lied (I . . page 348)
Sail and pepper
" teaspoons "egetable 011
2 onions, ..hopped medium
3 gil,lIc 1:10"", minced
cup dry while wine
2 cups low'sodlum chicken b roth
cup apple cider
1 cup pitted prune,
2 bay le.vlS
2 tabl.s poons minced 'rlSh th yme 0 '
2 teaspoons dried
pound carroll, peeled and cut Inlo
I-inc h piece,
].oS cup all-purpose flour
cup huvy c,,"m
3 tablespoons DlIon muslll.d
2 tablespoons 'resh 'emon Juice
y. cup minced IrISh p a,sley
1. Dry dll.' rolSI wltll plper towels. then season
wlIh sal! :md prpper. I-le:l.1 2 It:lSPOOIlS of the oil
III a 12- II1( h skille t ow. Illl'(h um- high heat umil
JUSt ~mokl11g. Brown the TOast on :1.11 ~idl"S, n:duc-
111£ the heat if the f.1I begl11s to slIloke, aboul 10
IIlI11Utt"S. Add the roast to tilt, slow cooker.
2. Add the re m:ILllIng 2 teaspoons 011 to the skil-
let and heat over 11Icdl\UIl heat unt il shinllllt'ring.
Add the o niOILS ~nd V. teaspoon salt and cook
\1l1til ~oft ened, :.bolll 5 minllles. Snr 111 the garlic
and cook fo r abou t 15 seconds. Sur in the wine.
~c r,lp m g up any browncd bits. Simmer ILmillhc
WILl<: has red uccd by h,llf. abou t 3 mi IL utes. then
pour Into the ,low cooker.
3. Add the broth, cider, prunes. bay leaves, and
thymc to thc slow eooh'r, Fol1owil1g the pholO
on pagc -122, 11l.'S!]e the carrots imo the slow
cooker aroILnd the cdgL"S, Cover and cook OIL
low until the pork roast IS tender and registcrs
betwcen 165 and 175 degrel"S on an msullt-rcad
thermometer. 5 to 6 hou rs.
4 . Tramft'r tht' pork to a arvlllg board and tem
loosel)' with fOIl. Let the cooking liqmd settle
for 5 mmu,e~, theIL use II widc spoon to skUll
j'f,jt JlilJrClI [jip: PRUNE S:: FLAVOR
Do n't let the prunn In this recip e deter yOlJ from
maki ng It. After S to 6 hOlJ' s In the slow c ooker,
Ihey d isintegrate lind lite unrecogn izable , but they
Impart a rich sweetness, depth of flavor, and color
that you don 't w a nt to m iss.
Ilr
the fat otT ,h ... surface, DI\C;ml the bay lean'S.
Sct til<" slow rooker to lugh, Whisk the flour
WIth the crl'lnl II1ml smooth, then Sllr 11110 tht'
slow rooke r. COIlUIlUC to cook ullul Ihe §;jun'
IJi tlud, ... ned and no longer taSll"S of flour, 15 10
30 rninUll'S longer. Sllr III the mUStard. Il'mon
Juice. and pao;ll'y and season with 5o"!lt and pep-
pcr to taS le.
S. UllIll' the roast .md ~hcc Y..111I:h dllck. Arr:llIge
the meat on a \\f;Irllled ~ervlllg platter li nd pour
lboul 1 cup of thl' ~allcc over the top. Sl'rvc,
p.\ssing the retlllming S.llIce Separately.
To Make Ahead
T he nigh t beforc (o r a dly III adva nce). prcparc
the reC1 lw through step 2, Instead of addmg the
IIlgrcdlelilS 10 the slow cooker, refflgCr.lI(' thcm.
but bt· sun.' to store the browned mea t III one
comalllcr :l.lId the remlllllng mgrl'dienrs III a St'p-
:.Irall' conumer. In the 1ll0rlllng. add Ihe chllied
mgredlentS to till' ~Iow cooker and poxet"d with
step 3. The cooklllg 11111... Will rUIi 10 the hIgh
end of the range givell in the recipe.
SLOW-COOKER COUNTR Y-
STYLE PORK RIBS WITH
SAUSAGE AND BEANS
SERYES 6
AOYANCE PREP Tlfo1E: 4S minutes ptus
overnight soak,ng
SLOW·COOKER TIME : 7 to 8 hours on low or
4 10 5 hours on h,gh
Gmll lI,lf,lr.. m /)(>1111$ tiff W/lllt hem/s l/tm ,l,'roJII f,>
1I1H1W II'f sizt .if /11/111 br,ms II'ltrn ((l(Jkrd. TI,ey mllst
hr s(IIikt'l/ JfJr 8 III 12 /wllrs I.l /KgIII /iit sc1irllill.1,' pm-
(tSS /)(>filrr milt!! IIlflll 1/1 Ilris rrtrl't. nrC" is II.. /It'{'1i
'" IN.' j ut/irior/s (/"'rll/ lfilllIllIllJ! ,lrf fil/ Jmlll tilt rib.;
II linlt bll Irfi 1111 Inll ,1,'1I't' Ilrt $Iflll " Iliff Jlmoor, IIIId
tX(tsS fin (,III bt sJwlllllrJ IIff lilt wrjiJ(t rIf Iltt I'Ild 11
,ht f"",kll~1,' I.mt'.
pound drl.d gr...t northern b.ans
(2 (Up'), picked ov.r, rlns.d, and
loaked o ....n lght
fjeJ t J{ildiell 5ip: US E BIGGE R BE ANS
We tested this recipe using bell''IS other thlln the
grellt nort hern "'lIrlety, Including nllvy o r Pt!1I beans,
but found thllt t hey tended 10 brellk down before
the meat WillS thoroughly lender.
3 pounds bon.I." counlry-styl. pork ribs,
Irlmm. d
51111 .nd p.pp. r
2 tllbl.spoons .... g . t. bl. 011
onion, chopp.d m.dium
6 gllrllc clo .... s , mlnC.d
I cup d ry wh ll. Win.
2 tablnPOon s tomlilo pasl.
(28-o unc.) un dlc. d tomato.s
pound kle lbua sll ung. , cui Inlo '-Inc h
pl.c.s
2% cups low -sodium chlck.n b ro th
lablnpoon mlnC.d Ir.sh thy me
o r , te aspoon drl.d
leaspoon f. nn.1 s •• d
2 bay lellves
y., cup mi nced ft U h parsl.y
1. DrAlII tIll' Ill'an~
,1IId add Ih.·1lI (0 Ih,' ~Iow
cookn. Ihe nl .... wlIh ~... h .lIld pepper.
~O:J!i<)I1
HeAl :! to::Jspoom of Illl' oil 111 a 12- 111eh skil-
lei owr meJlIl1n - hl~h he.1t 1111111 Jml \lI1okmg.
Brown half of tIll.' nix. aboul 10 1I11r1U1t.... Ih"11
add (0 Iht' ~IO\, I.:ooh·,. Return tlu' sbll.·1 to
meIIIlLtIl- h,gh heal ;md I\!~at with 2 mort' It·.I-
spoon~ 0,1 ~1\d the I\'mamm~ Til"
2. Add tI)(' 1\'1IIallll1l~ 2 leJ~poon< oil to tl1l'
empl)' <ktllo:t Jml ht'JI 0\"1."' 1IIt·.1I1I111 he;1\ until
~hl1lum·nng. Add Ihe 01111.111 .llId Yo Il'J'pOOll «..lIt
:Ind took uUIlI ~()lfel1t'd ..Ibout 5 111111UI ..... Sm 111
Ihe ~rh( and (ook for 15 \'(·l'Ql1lh. Sllr 111 tl1l'
Will.' Jnd 101]1.lto pa<lt-. \(rJpmS lip .my hmW11l'd
Ims. !:>lll1ll1t'r IlllUl till' wmt' hJS I\'duced by lulf.
;lbOUI J ""n\1lt.... thCIl POIIT ,llto the <low cooker.
l . Add Ill<' IOm.llOt·~ II'llh Iht'" Jll ire. tI", k,d-
b.l<a. brot h . IhYIll<', f.·1mel. and ba)' 1c,Ivt'S to Ihl'
,low cookcr. CO\'cr 3ml (ook. 0 11 crther low or
hIgh, ulllil !l1l' pork i< 1.·lldl.'r ;llld Ihc lx'JIl~ al\'
~ofl . 7 10 ~ h011rs UII low or 4 to 5 hou,," on l11gh
1.il-fon· ~t'n·111f:. dl~canl Ihe bay It·a\,<,\. <Ilr III tht·
pJrs1,·) ..m.! ~eJ)OIl with ...,It and pt·pp.·r 10 Uqc.
To Make Ahead
TIlt" llI~ht bcrol\' (or a ,by 111 Jd\~1I1rt'). <o'1k
Iht· lX'JIIS alld PI\'pJI\' til<' I\'(ipt' IhnJllgh ~It-]l
2. In''lc;rd of addm~ Ihe l1If:rr.:Jlt·1I1S 10 thc ..10\\
cooko:r. rr.: frr~t·ratl.' thcm. hut IX' \111\' to ston: till'
THE ... MERIC ...·S TEST KITCHEN FAMilY COOKBOOK
browll t·d !1\t';1I111 Ollt' cOlllam.·, ;111d till' n'I1IJ11lmg
lllgl\'dlcllt, m anolher ("Ont.111ltT In tilt' nlOrnm~.
dram tilt' !x.·.lIh ~ lId .l(ld dWJIl 10 til,· ~Q\\ ((>okeT.
Iht'll add tilt' n.·nu111111g , h tllt'd IIlgn.·.!ll·llrs .llId
pro':<'{'d wllh <tel' J. TIl<" (ookl1l).: \11l1e Will run 10
till' II1Sh <'nd of rlil' r.1I1).:1.' ~'\"n m tht' 1\'("11'.'.
SLOW-COO K ER BARBECUED
PULLED POR K
SERVES 8 10 10
AOVANCE PREP TIM E: 5 mrnules
SlOW·COOKER TIME: 10 to 11 houri on low Of
7 to 8 hours on h,gh
l'>rlllfli !,.,rk (,m be 111<1,1.· lI,rtll Hf'S/,'" (lilli, (rt·,!r !rOIli.
ur ,/i,>IIM.'r IJimir ,.,,',/.<1. ,,111!('JI.~h "In p;,."fi.",rrl{r I"
1i.',I,,,, IJIIII if 1I.;rIl.~ frr.1t /,,111' ." '''(/I)(
((1,IS/, ),,111
II(C.! /.1 rem,II'!' II". .,kill. ) "11 (,/II we "Ill /""!1flll,lI/{
tlilriluue &111(( (p'\i!.' 6.151, II'llIdl I" less rh(111.' "~·I'I
IIIMI l'ldfr-b"JI,~I'1 kmds, ~Jr 1Ii1' rlrrrr 1r,,,,I,"S
18-111111(1'
'~/· )""" JI1\)flfr $1111(" . &,,~. ,m llim",~'~r' f"I/,· 11',11,
J!i(~'b aud ,o/rmy r>{ eXlfol 1,,11 $,lUrr.
(6- 10 7-pound) bon.I. " BOllon bull. CUI
In h.1f
Salt and pepper
6 10 7 c u ps barb. cu. lauce (s •• not•• bo .... )
Cider vl n.gar
Tabasco
1. s..·J.SOn tilC pork WII!J );lit ;llId p.:pper .md rbn'
II 111 Ihc ,10\, rook.·r. 1'011r Ihc h... rbr":llt· "mH' o...~:r
til<" pork. cO\'n..1IId (()Ok. o n clll1('r 10\\ or hIgh.
unnl till' pork I> fork-lelldt" .mel (111111).: JpJrt. 111 \0
11 hQ1l1"'i 011 10\\ or 7 10 MhOIl!' 011 IIIj.;h.
2 . rr.1I1d'·r Ihl.' me.\! 10 a1.l!}:c ho\\l,llId kt rool
Ll'l Ihl.' l'()okm~ Itquld <euk fur 5 " " l1Il1l·~. Ihl'lI
U~(' J widl.' ~pOOIl to ~klm t hc [11 0 11' till' 'urfJ(c.
Su,on Ihl' ,Jun' wllh \,111q.~.lr. ·1.lh.,,;:o, 311d
~J I I Jnd pcp],.· r 10 I,Hll". \'(I h cl1 Ihe IIIt"lI I< cool
gelt:KiJclten !iip: HO MEMADE IS BEST
Homemade barbecue sauce Is easy 10 mll ke lind great
to na ...e on hllnd . II will keep In your reftlSieralor for up
to one week. If you do d&Clde to sa.... l ime by uslnSi
a bollied sauce, feel free to adjust lhe sellsonlng to
5Uit your family'5 lastes. Ma ny bottled sauces are very
sweet. We found th.llt lidding elder Of whit .... I..,egar to
lhe slow cooker, after lhe meal was removed, enabled
us 10 tweak Ihe fIa ... OfS lind pelsonall z. lhe sauce.
Adding hot sauce to $011"1. 0 1 the bott led sauces we
Iried greally Improved their flavor.
l'llough to h,lIIdle. ,hred it u~LIlg your finSel'l,
JI~(.JI'(lm~ ~'XC.·~~ f.1t .lIld grl~tl.·.
3, 1m t h.· ~Im:d(kd me.1I Wllh 1 cup Of the ':001.-
lIIg '\;IIICt" J(idilig 1U0re .l~ n.:ed,'(110 kel'p II 1Il0ist.
~erYl" p~"lIIg the 1'I:I1l;J.mmg '\auce scpar:ncly.
1, I kat 111l' 011111 ~ 12-m(h ~kilkt owr mnillll11-
111gb 11<'.11 ullul dlUlUl1\'rmg. Add ,he ()lIIon~
Jm\ Yo tl',l~poon "-lit ;11ld (ook 1111111 rofic11I:d.
;l00llt 5 mll1ut...~. ')t1r 111 Ihe ),:Jrli<: ,lI1d (001. for
15 ~l"Conds. Sur III 1 cup of ,h,' harhn'ue ~alJ(l"
'iCrnpm~ up an)' browlled bll\, linng 10 J ~II UI11('r.
dl<'11 pour 11ItO ,h., ~10\\ nlOk{'r.

2, Dram th,< b.:Jn,. Add th,.. OC;Ul\, bacon, hrowTl

SLOW - COOKER BARBECUED (uj0r. ~nd tht"1 tht, oo,hn~ water to Ihe ~O\\' c()()k('T,
BEANS CO\l.'r Jud cook. on '<lIher 10\\ or III~h, uI1111 ,he
b.:a n~ are (lillie sort. \) to 10 l\Oul'I on k"" or 7 to
SERvn 10 to 12
1;1 hOUT<; on lugh. Ikfon: o;,:rymg. \Of III the IlIU~t:lrd,
AOV""'CE PREP TIME : 30 minutes plus eve.noght
COfll'" (if ItSinW. ;md n:I11.1111111).; Yo ('up b.ITb..'('ue
soeklng
,111(,' and 'II:.1SOIl Wllh ,lit aud p,cpP"'r to tISt ..,.
SLOW-COOKER TIME : 9 to 10 hours on low or 7 10
8 hours on high

131111:,-[)'1' 13."/11'(141' ,$.IIU!· is mu.r;II~lril!' Imllil/. bill

1111)' '<1I/,,·wlllr/.:n (It 1111111"'11,11/" hl/Tlleml' S,W(I' will
SLOW-COOKER MEATY
IIW/.: (!I'r IIII( (I'fi,,,' ,'II I"'.~'" 6J5J. Sf(l~' willi 11 bOlli,' TOMATO SAUCE WITH PORK
,f/iil•.rsrc, Ii" I'.\/r,' Ired' , M"IIES lIbout 2~ QUllrls, ef10ugh for 2 to l pounds
of pasta
2 tealpoons vegetable oU AOv"HCE PREP TIME : 4S minutes
l onIons, cho p ped m ed i um SlOW· COOKER TI ME: 1 10 8 hOllIS on low 0<
Salt 4 to S hours on high
8 garlic cloye" minced
1 y. cups barbecue sa uce (see note ab ove) If )'I'll "nfrr " I)(('/)' 1.1lI(,·, (/IIW Ihllmtl) '~I j,"'trlr.H
2 pounds d ried small whit e beans (04 cups), (1IUd:, CU/ '"/" '-",rl, I,i,'!t'$, (,III /... mlmuII/rII,f." ,hI'
picked oyer, rinsed, and soaked oye rnlght I",r/.:, '1111.1 n'fl/)(' 111,1/':,,> rl/(II~I!"",," ., hllll,l!rr ..,..,,,,,1
8 ounces bacon (8 slices) , chop ped f ine "I rII"t~1!1r I"~ {n'j';:r 1c:li'lI'rf1 ,(" r 1,lIa I, is $Ubi/lllllioll
y, cup p acked dark b rown sugar !'mm,~" 't' .1'71" II'IIIi 1)'1.'1,1 .m'/ " {""',I!m'" ,<,,1,1,1./;.,
6 cups boiling wale r ,I «''''plc/!' me.,I,
I leblespaon spicy b rown mustard
y, cup strong black co l fee (optional) :s pounds bonelelS country-lly le pork ribs,
Pepper t rImmed and cut InlO 1<lnch plece$
Silil and pepper
2 tabl.. poons vege table 011

5eJt J{itc!l£n 5 ip : FL A VORFU L B EA N S

2 onio ns, chopped medium
12 garliC cloye s, minced
We knew that bllked beans were well suited for
1 cup d ry red wIne
the ,low cooker, so we were surpr ised that we had
2 ta bles p oons toma to p U l e
some Irouble ge tt ing the flayor and teKture just (2S -o uf1ce) can c rush .d toma ton
right. Many recipes turned out too watery or tllsted
1 (2S-ounce) can dlc.d to m at oes
l ittle better than their Cllnned brethren. After trying
2 t ables p oons m in ced f resh oregano
yarylng amounts 0 1 molasses, b rown sugar, while
or 2 tellsp oon , d ried
sugar, and maple syrup, we found that we best liked y. t easpoon red pepper flakes
the deep fllIyors, rich colo r, and syrupy consistency
2 bay leavn
that the dark brown sugllr brougllt to the pot. Beans
y. cup m inced f resh parsley
mllde Wllh ketchup tasted tinny, but barbecue sauce
(added at the start and the end of the cooking time)
1, Dry the pork \\'1Ih p,lpl.'r I<)wd~, Ihen ~'J~on
gay. the beans tl\.e rlc hne55 we sought.
,\ nil ,lit ~lId P~'I'I>er. 11e,1I 2 t\'J~I)()OI1~ of the 0011
As for the lexture of the beans themselYes , we
III a 12-lI1ch skillet O\'<.'r 11ll'\illllu-lngh Iw,u U11t11
tried parboiling, oyernlght soaking, lind not soaking
Ju~t ~ll1oOklllg. Um" 11 Iu.lf Of tl1<' 11Ork, JboUl I j)
them at lIII. We found thllt Ihe overnight soak gave
mmlll"'~. Ihell Jdd toO Iii,· ~lo\\ (ool..t·r. R\'lurn
the belln s the most creamy interior and tender
the ~kilt..-t toO nll'dlUm-hl~h ht'JI and TCp':,lI \\lIh
eXlerlor.
2 mon° 1 \'J~pooll~ 011 lild the r"'I1lJmm~ pork
 2, Add rhe rem:lllllllg 2 te,lsllOOllS 011 to rill'
l'lllVty skllll,t ,111.1 Iw~t over Illl'dlUIll Ill'at llntil
dmlllHl'TlIlg. Add the Oillons Jnd Yo !l'Jspoon §.;llt
;md cook Ulud \Oftened. about 5 minllll"S. Sur 111
Ihl, ~rlic lild (ook for 15 seconds. ~tJr III Ihl'
Wille' lnd tomato p:me, \t.'raplll£ lip any bTO\~ lWei
bItS. ~llI1mer UlIIlI Ihe \\ 1111' h,l~ rl·duet"d by lulf.
aboUi J 11II11t11l"S. thell pour 11110 Ihe ~10'01 (oo h'r.
3. Add thl' cnlshcd tomaIO',:". ,hn·d lomalOl...... wnh
their JUICe, Ihe 01"l."g.1110, red pi.'PIX'r Ibh..., Jnd bJy
Ica\'e~ 10 11ll" slow cooh·r. CO\'('r and cook, on
cllhcr 10~1 or high, UIlUllhc IIll'al IS Icnder, 710 X
hou", on 10'01 or 4 10 5 hO ll'" on lugh.
4 , LeI the '-lUCC ~l'ulc for 5 II1mllll'~. Ihell lilt' a
Ilid,' lpOOIl 10 skUll thl' I~I off till" lurf..1Ce. U~t' 3
wooden spoon or lpallll.l 10 hn."ak up rill" pll'ces
of nW.l!. [kfort' IOlllllg tl1<' ~allrc wilh (ooked
p."t;!, (li lcan:i the bay leal'cs. stir III Ihl' parsley.
.mel I,';lson wllh ,,,It ,11Id pl'ppl'r 10 laSle.
To Make Ahead
TIll" nig ht belore (or a lby III :1(h~mCl'). prl:pare
the I\.X"l lll' through llCP 2, 11I5t('ad of addint: th,'
mgl\.·dil·lltl to thc ~Iow cooker, l\.·fTlgcmll' Ihl·lIl.
but b...· sure to IIOrc thl' browm..d IIlC;LI III one (011-
lamer and thl' re lnalilLllg mgrcdlCntl III JnotlwT
C011l,1I11er, In the mormn!,:, add the chilled mgrc-
dIems to IIll' slO\\ cooh'r ,111(1 prol:l'Cti IILth ~Iep
3. The cookmg lune Will run [0 lilt· high cnd of
Ih,' r.ln!-il' );1\"1.·n lTl Ihl.' n.'npc.
Keeping Yo u r Family Safe : Slow Cookers
Food 'i.Jfcr)" l·xperL~. LIl(hL<.II11~ the U.$.D.A .. state
Ihal IIll"Jt mil)! rcarh 140 d.'grt.'l"li within IWO
hour~ III on:ler to be OUI of Ih.· d;lI1g.·r ZOIlC,
Mml llo\~-co(1kcr manuab (a~ wdl as lILa n)'
cookbooks) 16'1101"1: thiS n·COllLlILl.· ndatmn ;11 Ihclr
TI:(IPl"~. We b...-lll'\'l· that ~eJrll1g iar!,:e cuts ofbet·f
or pork b,-fol\.' plnCIll); tlwlLl m the ~Iow cookl'r
effet'un-I), l.· hI1LI1IJIC~ dll~ <.d cIY 1~~IIl' Slilce mO~1
b.ICleri.1 residt' OLl I h,' eXle rior of thl' lIle~l. With
d ud,l·n. hOlwwr. till) LS nOi Irlle, which LS wh),
WI.' haw cho~c lL to II~I.· dlLch'n PJr[~ onl)'. nOI
"holl" chich·IIS, ILL our n'CLpt'S. Al lor till" 31110-
Sl.lrt feJlllre 011 some cookers. wIllie LI i~ true
Ih,L1 It (;In JUlllpSlan Ihl' cooklllg pron"S~ by gCI-
tlng mgrcdLcms hotter SOOIll"r, III our tl.'SILIlg we
found thai LI stili took fOIlT hours 10 brmg a ro.m
out of the danger ZOIll' (·40 10 140 dl·gr...·I."S). In
<horl. while we fcd our lec hmqut'S Jnd chOLet'S
of ruts of meat 1l1.Ike these n'C I!X'S safe, If fOod
\lfery IS your prmlAry co net·TIl. tlll"n l slow
cooker ~holiid nOI hI." )"OiIr apph:lIlet' of choice,
THE A MERIC A' S TEST KIT C HEN FA Mi l Y COOKBOOK
[jeJ t J(itc/u:1I 5 ip : T Ri lOGY OF TOMAT O ES
The biggest problem with t o mato u lu ce s mOld e In
I he slow cooker b that they l end t o b e t oo th in
becau se the re i s no o ppo rt unit y f o r th em 10 Ihlcken
during the cooki ng process. Dic ed tomlilo es gll ve
the Slluce t he c hunky "~ I ure we were loo king fo r.
In o rder to g ive th e Uluc e some body, we fou nd
thOlI both c ru Shed tomOll oes lind t o mlil o pU l e were
neCe55l1ry.
SLOW-COO K ER CHIC K EN
CHASSEUR
SER VES 6
A, DVA,N CE PREP TIME , 1 naur
SlO W·COOK ER TIM E, 4 hours on low
Chirkm c1l<1s,mrr. II Silllp/"./w,/SllIrI·SIY/C Im/iSI'nlnr/,...!
bl' II,c d('{'l' ",),)ds), .11.11'1)($ oj II/US/If,I<ml), ""(",,, <1/11/
r,'d In,,c, ;s tile FrCl/r/1 r'll/iI\/irm I!f riJ irkfll ",[(;",.,r('
(I"(I!/' oJ.J oI). (F,'r wlrl' II'!' dill ''''' IIS(' red wim', HI"
111('11/1 ,1/1 P'W' oJJJ.) 'J1I1S IS .I,'r(,,/ u fI"fII1I1,/I 1101./",
po/c"'<I, I" <I /.,411 m"'lj' brrolli.
8 o unces bllcon (8 . lIce.), Chopped l i ne
Vegetabl e all
6 bone-In, skin -on spli t c hicken brusl s
(1 0 10 12 o unce. ellc h), o r 12 bone ·ln,
sk In-on Chic ken th igh. ( 6 to 8 ounce'
each), Irl mm~
5111t lind pepper
I~ pound s c rem l nl mu shrooms, qu artered
red o n ion , c ho pped m ed ium
4 ga rlic clove., mi nced
1Yo cup s dry w hit e w ine
2 100bles poo ns 10m. 10 pllUe
I (14 .5-ounce) clln d iced lomlllo .., drained
2 cups low-sod l um c hicken b roth
~ o u nce d rIed porci ni mu shroom s, rInsed
t h o roug hl y lind chopped line
l;oblespoon m inced f res h thy m e o r
I t easpoo n d ried
2 bay leaveli
Yo te;ospoo n red pepper I llIkes
~ cup all-purp ose Iio ur
~ cup m inced f res h p.rsley
1. Cook the blroLl ill a 12- lILch s.kLllet OI'cr
medIUm he.1I unlll crISp. :11>0111 8 LllIllIIII"S. Add
Ihe bacon 10 Iht' slow cooker, n'SC'r\"ing the
bacon fJI St.·par.lldy (you should haVe' .11 lc.asl 2
l.able\poom but if 1101. ~ubsmUft' vegcl.ablc oil for
Ihe mi lSmg bacon f.al).
2 , Drv tht'" dtickt'"n wnh p.lpcr towds, [hen SCJ-
~m "'1Ih Sollt :lI1d pt'ppt.'r, Add 2 tl'aSpoons bacon
f,1I 10 1IIl' sklll.'1 and hl'at O\"'r melhum-hl!;h h.'Jt
ullnl JU~I smokm£, Brown half of till' chicken
on bUlh sidl'S, ahoU! 10 IHlntlle~, then ,ldd to 1hl'
)10\1 coo~er, (Relllove the broIl ned ~kjn If using
dllck.'11 thighs.) Ret\lrn the ,kl\lel to Il wdmlll-
lll~h hl'~1 ~nd repel l w ll h 2 1110re te~spoons
bKOII fu and the n.·m:11I1111t,:: ehlch·n. I )i<cJrd a ny
I~t left 111
the skill.·!.

3. Add the rcll1alll1l1~ 2 tl'aspoom bacon I:1t to

the empey )kl ll"1 ~nd iW;1I Ol'l:r I11l·dlUI11 heat until
Shll1ll11l'T111g. Add I1ll' crenulli IIlmluQOIIl5, nod
omon, and V. leaspoon ~lh. Coo~ ullhlth(, mush-
room$ aTt' brown. 10 10 15 1Il1l1111lO<;. Sur III the
~<;\rhc .md cook for 15 \.l'conds. ~ur III the Witll'
.1lId tOI11.IIO pa,te, ~crJPlllg up :\11)' browlled blf'l.
~lInll1eT unlLl the w illt' Ius rcd UCl'd by half. ahoul
5 11l1ll1lle~, then pOUT IlIIO the <low cooker.

4 , Add Ihl' 101IMIOl.'S. 1'Ii ClipS of till' brodl, por-

l'lIl l m u shrooms, th}'11Ie, bay leavcs, Jnd red pt.'ppt.·r
A roeh c...... Hue. (made al the.nd Of lhe cook'ng I,me)
Ib~('S tothl" slow cooker. Cover ;md cook on \00.\
6ncI1rflh het1n make thos chICken Company'worthy
unOlth., chicken 1< Il'IKk'r, ahout 4 hou .....

S. Tramfer the chic kl'1I 10 J Ia~l' scrvmg dish aud

lem IOOldy wilh fOLl. Di\C:lId Ihe bay leavl'S. Sel SLOW-COOKER CHICKEN
Ihl' slow ('ooker to high. Wlu<k Ihe l10ur WIth
Ih.' n'lIl:llllmg Y: Clip brolh U11ltl smooth. thell
WITH WHITE WINE,
,m IIlIO the slow cooker. Cover :Ind ":011(11lIlC 10 TARRAGON, AND CREAM
('ook llmil the SolUCt' is thickcned :Ind no long.·r
SE A VES 6
taqe< of flour, 15 10 30 t1111IUtCS longl'r. Sti r in
AOVA"CE PREP TIME : lnour
til<' pu<.le)' and S('ao;on wllh ~h :md pt.'ppe r to
SLOW·COOKER TIME: 4 nours on low
t:1~1l'. Spoon the vegclabll'S l nd sollie of the saun'
OI"Cr till' l"hlcken Jnd \.l'n·e, PJ)~lIlg the rclllain111g If rTfllum "lIIShro,''''5 {<I.bl ruby bcll.u} (IFf ""<11I1r/,lbir.
"Ucl' '<'par.Heir ,"/Wl/lIIt' f/(.wllxll" ",uslln.. '", (,II'S, (ut "//,, I·,,,d,
1I/,tl'S. Frrs', I,m'<~"'. ""/jke I/) II""" ("II"'trIMII. h,IS"
,liSIIIIlU'" <llllse·like jI'IlV' fll.ll js (nIci," ill fl,i) dis/I.
[i(!Jt J(ikfzul fhp: WHITE WINE IS BEST
Afler cooking pounds of chicken thai lurned oul 6 bone,l n , skl n·on s plit chicke n br.ast s
purple and mottled from Ihe red wine , we made ( 10 10 12 ounCeJ each), or 12 bone-In,
Ihe swi tch 10 while wine and were much happier sk in·on chicke n thighs (6 to a ounces
with Ihe results. The mushroom 5 add greal flavor, ellc h), t rimmed
but al so contrlbuled 10 the un sighlly coloring of Silit .nd pepper
the chicken breasts, lurnl ng them dllrk brown. We :2 tabielpoons vegetable 011
fO\lnd Ihat leaving the skin on the chi cken breasls I V. poundl c reminl mushrooml, qUllrtered
during cooking acled as a ral"coat to prolect the o nion, chopped m .dlum
c hicken from of' colors. To boost Ihe flavor of Ihe " garlic clov.s, m inced
" uce, we added dried pard"' mUshrooms, which 1% CUPI dry wh ile w ine
packed /I concenl,ated wood sy wild mushroom I cup low-Iodium chlc ke" broth
lIavor. A word of hard·earned wisdom; Cooking on I tablespoon minced fresh thyme
the high setti ng witt yield tough , $\r,"gy meal. OUf or 1 tea l poon dried
recommendation Is to cook Chicken In a slow cooker 2 blly'ellvel
on Ihe low setting only. pound Cll ttOII, p ee led lind c ut into
J·lnch lengths

Slow Cook.r li nd P .... "r. cook ••

 fjeJ t Xildif!fl !jjp : CHICI<EN DONE RIGHT
It's oot very appealing to dis h out fragments o f
chicken, which Is what will happen if you keep the
chiCken in t he slow cooker beyond t he recommended
time, We found tha t It was fine to IN ... t he skin on the
breasts If you want, but that It was e u entlal to remove
lhe skin from the thigh s after browning , The thicke r,
' attier skin of the ch ic ken th ighs will turn rubbery and
unatt ract ive If left on. You'II!'1eed to allow time for the
sauce to t hiCken after edding a slurry !NIde of cre am
and flour a t t he end of the cooking P!'ocess. Don·t t ry
adding the cream a t the beginn ing o r YOU '1I be left
wit h a watery, curd led SlIuce.
Yo cup all-purpose fl o u.
I cup heavy cream
Yo c up minced 'ru h tarragon
tablupoon fres h I. mon Julc.
1. Dry tlll' rhid:"'11 with 1\lpn 101\'ds. tlH.~1t ~~·J."(ln
widl I.,lh :lI1d IWPPl·r. I k at 2 1.... lspoom of 111(' 011 III
~ 12- ml'h d:llkt oV<.'. n l... dHII1I-III~h 111:.11 Llntl!JLI~t
~1110\..111~ Brown half of Ih ... dl1Cken 011 both Silk".
aoom 10 1 11I11Ut~-.;. Ilwl1 .lliJ to til<' ~Iow cookn.
(1l.·1Il0\...· the h!'OwlIl'd ~\..1I11f U'ill1g dllch'l1 tllI£hs.)
Itl·turn til<' ~kllkl to III ... dllll11-hll.;11 Iwal Jlld n:p'~Jt
with 2 ilion' t...a~poons 011 and thl' n.·11IJIIIJIIj!
dllch·n. D I'I;~ nl .111) 1:1\ Ielt III the ~\..III ... t.
2. Add th~' n:mJII1I Il j! 2 t ....ISpoo1lS 011 to Ihe empty
S\..Illet and 11("JI O"t:' 1I1 ... dlll111 l1<'al ulml ~hll ml\cr­
III\-:. Add the n1u~hrool1ls. 0111011. Jnd Yo lelspool1
"lit. Cool.. 1111111 th .... 1111l'hrooIllS an: brown. It!
10 15 I l lml1ll~. ~Ilr III th ... ~lrhc ,lilt! cook for 15
Sl."comh. Sll r III thl' \\ rrw. 'iCr:lP1ll~ up an~ bruwn~:d
hll'. and SU llI ll"" u ll(1l rcdun:d by hnlf. ,loom 5
IlIl11utl-<;. Pour lllto the dOlI cooh·r.
3. Add th,' brorh. th)Il1~ ..mel h,ly k'aws to t h ~
,10\\ (ook..... FollowlI1!; tlw photo 011 lug~ 422.
I H~'II ... the C;lrrot~ 11110 the ,low ... ooh·r 3TOlIlld
t h,' ~'d~ ... ~. COl": ' ,md ("00 1.. Oil 101\" unl11 th,'
clll(h'lI l~ t,'lId,·r..Ihom 4 hOllr~.
4. TrJm l~'T th~ duck"'l1 to .1 tlrgl' leT\'1II); d,., h
.111.1tt."111 loo;;cl) wllh ft)lJ. ])I;;c ard tIll' b~y k.ll·l-<;.
~l·t thl' ,low (oo k,'r 1() IUj,:h. Wlmk thl' flOIlT
II I1h tht." CTt."Jl1I lI11til smooth. then 'tiT Ulto the
,lOll cool..a. Cowr .md lontmm' 1() cook ulltil
tlw ~ur,· IS thKh'lIl'd .unl no IOIl~t'T ta~t~~ of
flOUT, 15 to 30 1II111UtC1 Inll~wr. Sur III th ... tar-
ugon Jud fl-mon JUl"'t." ~l1<i ~,l~n wnh ).lit ~nd
p"'PP"r to t~,t,·. Spoon till" \"<"!;t."t.Ihk-.; and some
of rh ... ~l U C'" owr til<' dlll"k ... n ,lnd '<'rw. PlSSUli:
til<" n'mJnHng "lUl'l' ;;~ I)JrJtdy·.
THE AMER IC A'S TE ST KI T C HEN FAMILY C OOK80 0 K
SLOW-COOKER CHICKEN
CACCIATORE
S ER VES 6
AOVANC E PREP TI M E: , hoof
SlO W · CO O KER T I ME: 4 hours on low
Crt"lIwll mushrooms (ak,/ h"br brl/,lij II" <II\I//,/Mr ill
/II,W mpt'fIIl"rktfL If Y'''' (,/IIIIU/ filld '/'1'111, . /lbmwfr
1y. /XlUIfJS fI')(/"III.·/I" /11l1il"'lc)/11 ("I'.•• r,I(II fill III/d
8 1I'l'ti.I!TL jolrrt"ri n'<lS/rd ,ril I ...·/'/ ...·D ,," " ,Id III /,Ir)
'!f d~frrt"1fI $1.;:r1. Ollr l1-mlflrr J"r ii r '''''(I!'' /t'r 'tllI,
rt"filH',
6 bon e·l n. sk ln·on I pUI chic ke n breasts
(10 10 12 o unc es ..ch ), or 12 Done·t n,
Skln·on chlck. n th ighs ( 6 to 8 o unces
each), trimm e d
Sail and p e pper
2 labl. spoons v' g eta bl. 011
1 Yo pound s cremln i mu shrooml, qu a rter. d
2 on ions, halve d and s llc. d thin
4 garliC cloves, mln c.d
1}oS c ups dry re d win e
(28·ounce ) can crush . d tomat ou
2 cups low-sodtum c hlc k. n bro th
Yo ounc. drl.d porCi ni mU li hrooms. rEnse d
thoroughly a nd choppt-d fine
2 ta blespoons mlnc.d fres h th yme or
2 te aspoon s dfi. d
2 bay lellves
~ teaspoon re d p . p pe r fl a kes
Yo cup a ll· purpose flour
1}oS cups la rred roasl. d r. d P' PfM rs , rin sed
and cut Into 1·l nch strip s (u. note a Dov,)
Yo cup mlnc.d fres h pa rsl.y
1. Dry th.· Lhlckell wllh !lJI>t.·r towd~. thell SI..';tSOIl
\\~th I.,llt aud pcpp(:r. I k ll 2 1l'3SPOOIiS of rhe Oil 111
.1 12-mch sklll.·t OI'Cr m."<buru- Iuf:h hl'at 111\111 JUSt
~mok1ll!:. Urowli h;llf of the ChlCh'll 011 [xlth ~Ilk~.
<Ibout 10 lmmll,~. Ihell add to fill' ~I O\\ cook ... r.
(R l'mo\'\.' tlw browned ~ki l ilf Ilsmg fbirkell r111~h~.)
It Ctl1rll r11<." ~k1llet fO lm'dil1l11- hi);h IR·.II ~Ild rrp~·.l1
1I'1Ih 2: 1I10n: tl'a~poom (HI ,Llld till' n'mJUlUl1;
dm·ken . t>ls{'ard all~' 6t kfl III Ihe ~bllcf.
2 . Add til<." ,....111:1l1llllg 2 Il',l~pO()n~ Oil to Ihe
... mpty skil!'-t and l1<."at O\<\' r nll'dlUln Iw.lt unlll
dumml·ri ll l;. Add the ('t('1II11l1 IllUSllroolll.).
0l11011S. Jlld Yo teaspooll ~JII and roo l.. Ull111 Ih,'
Illuduoorm an' brown. 11) to 15 11I111Utl·S. ~ur III
til<' !;arhc and coo k for 15 ~l·c01ll1~. Tr:m,f... r th ...
rniXllIr\' to a bo-.d .Il1d Tt."\\,·rVt·.
3. A<1<l th.· will .... to til,· ~k1l1 ... t ~nd rrturn 10
1lledl11111 he.ll. Kr:lpln~ lip an) brollll(·J bits.
')Immer umil rcdllc~'d by half. about:; mlllut'....
then r~our 11110 th,' slm\ cooka
4 . Add the lonutoc...;. I Yl ClIl)<; or the broth. the
I~)rc l rllmushrooms, thYl11e. bay !<'J\!t.'S. and red
p':lll'a t1;I"<'S to th ....10\\ c(loker. Cover ~nd cook
on 10\\ nnnl Ihe (hll:1"11 IS {,'uda. ;Ihout 4 hou~.
5 . Tramfa till" chK'h'n 10 a l.lr)!.,' Wf"Ul!! dish
,md I<'II! loosely \llIh loil. !'tel the ~Iow cooker
to lu)!.h. Whi~k the flour wnh tfw rel11;!.uung y,
Clip broth 11l1ul ~lIIooth. the n ~u r 11lI0 the ~Io"
cooker. Cowr and COII\I11\1<' 10 cook ulIII I til ...
<.,lure i. thich'n ... d and no IOIl )!.er USt<.... of nOllr.
1510 3n 1Il1llutl'S lon)!.,·r.
6 , I)I~cJrd the bay le.l\,<'S. ~m IIIl' re~cr\!('d mush-
room mixtu rl' and m:m.·d r.'d pepper; IntO thl'
slow (ooh' l" and IW:1I Ihrough, ahout 5 I11UlUle~.
!'tll r III th., pa"ll"Y ~ n d sea~Oll w it h Sollt and pep-
pl'r 10 t,l,te. Spoon the "'"get,lhles ,md some of
the \JUn.' over Ihl' clurh'l1 ,md serve. p;Jssmg thl'
rcl1laUlUlg s,lun' scp;!.r.tld)·.
fieJt:Jliu:/w, 5ip: MU SHROOM HAGI C
We discovered that dried porcll'll mushrooms worked
txtremely well in the slow cooker, contributing an
Il'I tel'l se, cOl'lcel'l trated woodsy II"vor thllt was hard
to match glYel'l thllt the long cookll'lg Um e tends
to mute flavor s. The slow cooker seems to e~tract
even more flllvOr Irom these dried mushrooms than
conventlol'l .. 1cook ing, so we hlSlhty recommend that
you use them here. While p epper s ..re not lIulhentic
I" c ..cda tore. we loul'ld Ihey p rovided .. huge fllIvo r
boosl ; however, the pepP4rl becllme slimy when
cooked lor 1I 10l'lg t ime In the Slow cooker. The
solu lion to th is problem w .. s to stir In roasted red
peppe rs lit the end 01 the cookll'lg process.
SLOW-COOKER CHICKEN
WITH SAUSAGE AND CORN
SEA VES 6
",O V",NCE PREP T I Me , 1 hour
SI.OW·COO KEA TIME : 4 hou" 0" low
.-Ihlu",~h )"'11 (0111 bill' 1""1.:. /xr(. II' ",,1.0,,)' k.dbiUd
(,rh. H,/ish ~'WS,'\1t'}. lIor pn:/i" ,hr /I,uw '!f 1""1.0
kifIlM.','. lJ,m', ;ub$liwfr ./i",'UII (,'m Irur, d, ;/ ,,,11
lr'll'f " ",usl,), "'X/lI,t ,wd ,ul,/ blll".f/,w•• ,- S("rl'f' Ilris
sp,r)' C"lrlll SIr", 11111, ''''r S<llIr,' ,mli " mls,l' ""!f
,'I /Jrr,1I1 p, p/"ill 1I111h' rift' II~ Iwll' .<"fllIl' ,llr SI/II((.
()IW 12-"",/(( J'" '!( "',!Sf!." T(III)('I'P"'$ Is "II!>!4gh
' '1' lhis ralp".
6 bone-In, skll'l'on split Ch icken breast s
(10 10 12 ounces each), or 12 bon e-I n ,
I kln ·on ch icken th Ighs ( 6 to 8 OUl'lces
eec h), trimmed
Salt and p epper
2 tables poons veg et..ble 011
2 01'110"1, chopped medium
6 Sla,Uc cloves, minced
2 cups low -sod ium chlckan broth
poul'ld k lelban, sliced 11'110 '-Inch p iece,
"blespool'l m ll'lced Iresh th~me Or
, t ... poon dried
~ teaspoon uyen l'le p epper
4 e.. rl co rn, husks lind silk removed, "l'Id
( UI II'IIO 2- lnch lel'lgthl (see note "bove)
Yo cup all-purpose tlour
Hi cup s Jarred roa sted red pepperl,
rIn sed IIl'1d cuI Into '-Inch strIp s
(see 1'I 0te .. bove)
Yo cup minced I resh parsley
1. Dry the dllckel1 wll h papa 100wls. tlK'n se.,-
ron with 'lJh and pepper. J Ic~t 1Iel~IJOOn~ or the
od III ,1 11-mch skillet m"!.·r lI1e{ltmll-hl~h he,ll
unnl JU5t 5moklll~. Uro\\ n lulf or til(' dllckl'll
nil both \l(k..;. about I II 1Il111111~. (hell .IIM to the
simI rooker. (Remove !l1l' bro" l1l'd ~k11l If l"ln):;
chu:k.'n 1I11I(hl.) Rl'lIlnt til<' sklllct to IlIl'lhul1I-
11I~h 11l'.lt and rl'pl',11 with 1 more te,l~pooll\ Ol!
.lIld tlw rcm,nlllllg rhirk.·n. ])1~r,lr<1 .111\ 1:11 Idi
111 III<' ~ktllet.
2 . Add the rel1lJlmn~ 1 tl"J'I'OOIlS 1)11 to till'
l'm!'t)" skillet ;lIld he.!1 ol'er tned1l11U h.',11 Ulltll
Shllll111('rlll~. Add till' omon' and Y. le.l~l'o{)Jl
\ah ;l11d ("ook uII1I1 ;;oftl·ned. Joout 5 l111l1111l-<;
Stir III th(· ~'"Jrlil' .Ind conk for 15 \ecollds. ')lIr 111
1 Y1 ("ul"K of lit ... hroth, \cr:lpll\~ up .1m hro\\llnl
hilS. Hrill!; 10 J '1I11I1K'r. tlwn I'0ur HIIO the '\0\\
("ook.'r
3. Add till' kldb,l<a. thym~...md ... a~·I'nlle to dl l'
slow ("ooker. COl'l'r Jlld coo" on 1<1\\ !,If J !tOllf'.
rollowmg Ihe photo on page 412. qUld,ly ne'lic
tlw rom Into the ,10\1 C()Oh'T "round till' ,'dg~".
fit.J t:Kiklt£l1 :lip: K E EPI N G CORN C R U N C H Y
By Irllll and error, we learned I hat II w e put the cOrn
In the stow cooker with the chicken. four hours I.. ter
It l asted lIS II it h ..d come from a c ..n . To .. void this ,
we nestled the com around the edges 01 th e stow
cooker, where Ihe heating elements reside, lot the
lu t hour 01 coo k ll'lg. Corn II.. vor perme't .. the di sh
al'ld the k emels rel aln some of th eir crunch.
Slow Cook. r and P'."II • • Cook.,
d1l'11 I"\.·pbcc the Cover ,m d COl1l1l1Ue (0 cook
1111111 the chicke n IS (enck'r. aoout I hour longe r.
4 . Tr.ln~fer thl' cluckt'JI to a large scrvmg dish
and tent loosdy wllh fOIl. Sct Ihe ~Iow cooker
10 hIgh, W lmk Ihe Oour with t1w n"mailllng
y" cup brolh unll l smOOlh. thl'll Sllr llltO the slow
cooker. Add th(· ro;m~'d red pePP"'rs, cove r. and
commUl' to cook unulthe SlIlCt' Ili d uc kellcd and
no longl'r taStes offlollr. 15 to 311 m inUI("S longl·r.
Sur III tht· rarsk-y and sea,on with sal! and pep-
per to t;aSte. Spoon the wg~'rabl t'S ;and \Ollie of
the S.UlCl· owr till' chich'n lnd Sl'T\·C. passmg the
rclllallllllg sauce St'par:Ilc1~'.
SLOW- COO K ER CURRIED
CHICKEN WITH PEAS AND
POTATOES
SERVES 6
ADVANCE PREP TIME: Ihoor
SLOW-COOKER TIHE: 4 hours on low
!f)'<'u IIkr pmr (II,')' $pif)', fry II//diug 1111' J"i<lpnll>
$(fa, I)r lUI)" tll)'t'IIII(. 11 is illlp"'I<IIII 11r,1/ IiiI' pvl<ltfN'S
tIC' 1 ,., J Imlu's m I/lIlmelrr (.,b..lUt 5 IJIlllrtS t.,(1I) SI>
Ihlll III,'Y c"".k ,It liI(' 1,lIIlt MIt' !IS Ihr dlhrr 1'I).'t.'wbirs
1/1 IiiI' sloll' lI)ol'l'T. Sen'f' ,,1,11 " ncr 1'11.if dr lIlliSlIJIIJ.
• bone- In, Ikln-on spill ehlcken br.. sts
(10 to 12 oun.c:u ..e h ), or 12 bone -I n,
skin-on chicken thighs (6 10 8 ouneu
each), trimmed
, Sa lt and peppa,
lablupoons vegetable 011
p ound ea,rotl, p ae led a nd chopped
medium
, o nion, halved and sliced Ihln
, tablesp oons g ra led ginger
lalape/'io e h ll el, stem med, seed e d , and
minced
• teaspoons curry powder
!it.Jt ::JO.kliel/ jip : L AYER T HE FLAVO R
Curried chicken Is a maln 5111y of slow-cooker
eookbooks, but It 1$ very of len dull and walery or
overly thickened and heavy. We wanted a chieken
curry that had eompla x layers o f aulhentlc flavors,
with a 5ub5t",ntial $auce that wooid marry well
wllh rice o r co\.lscous. To that end, we lidded hefty
amounts of aramlltic:s a nd splcu and coconut milk
for riehnen .nd flavor, a s we ll a s c rushed lomatoes,
which helped give II a ric her consistenc y.
THE AMERICA' S TEST KITCHEH FAMILY COO KBOOK
v- teaspoon eayenna pappe,
• gllrilc cloyas, mlneed
eup eanned crush ed toma toes
(14-ounea) un coconut mil k
, y, cups low-sodium chicken b roth
,
Yo cup currants or goldan ra l.lns
bay laaves
, elnnamon stick
pounds red polalo.. ( 6 me dium) ,
serubbe d (see note abova)
V-
, e up all-purpola flour
eups Irozen peas
,
V- eup minced lrelh cllan lro
lablespoons I.a. h lemon Juice
Lemon we dgllS (fo r leTYlng)
1. Dry th" chickeu with papt'r IOwl,'ls, then scawn
WIth s,11t ~ l1d pcp~ r. H e;lt 2 Il'aspOOllS of tht,· 011111
a 12-inch skillet o\'er 1l11'(hum-h lgh heat unul J USt
~ll1ok ing. Brown h;llf of the duckl'll 011 both ~ldcs.
aboul 10 lI1inutl"l. then :!dd to the ,low coo ker.
(Relllo\'( the brow ned sk11l If usm!! c h ICh-II thighs.)
R eturn the ~blkt to 1I1t.,(\lll(lI.high heat and rep.'at
with 2 more leaspoons Oil and tht.· remallling
ducken. DI$C"JI'(I any 6t It.·/i: in !Ill' ~kLlkl.
2_ Add Ihe 1'('111;1l11l11g 2 t('a\poo'l~ 011 to the
"mpty ~killet llld helt o\~r nll'dlUrn heat UllUl
~hnllml'nng. Add the carrots. 0111011, gmger, jJla-
pt.'fIOS. curry. clyenlll" and Yo teaspoo n '-lit. Cook
unnl the ' ...·geubk"S art· ~/i:eTlt."(1. lbotl! .5 mll1u!t....
Stir III the garltc and cook for 15 seconds. Sur III
tilt' IOm3tOl.... scrnpmg up ;U1y browlle.1 blls. Unng
to a S1l1l111l'r. thell pour Into the slow cooker.
3. Add the coconut uulk. 2 ClipS of the broth_
Ihe currnntS. bar le3\'e5. Jml ClllllamOIl ~lIcl 10
[ hl' slow cooker. Followmg th~' p h Olo on pagl'
422. ueslle th,' pOlatol'S Illto the ~I ow cooker
3TOuud tlte edg;t'~, Covcr and cook OIl low unt il
thl' chICkcn IS wn d er. abollt 4 houl''I.
4 . Tr:Lllsfer the chlckell to 3 large 'l'rving dIsh
and telll loo~cly w ith foil. D Iscard the (11111,1111011
snrk :lI1d b:l)' leaw\. R el110VC th e pot.1 tO<:s 1I<1I1~
a slott('d ~poon and lransfl'r 10 J cUllmg hoard 10
cool )hghtly. Sct tltt· ~Iow wok .. r to lugh. W lusk
tlw 110ur with thc Tl'IlJammg Y, cup brolh UUILI
~11Ioo[h. then )ur 11110 thc slow cooker. Qllar[cr
[h,' POUtOl~ Jnd return them 10 the 510\\ cooker.
Snr in th~' pe;ls. eO\'eT and cont1l111e to cook IInlil
the sauce 15 Ihlck~'llcd and no lon~er IlSll'S ofllour.
1510 30 IIl1IlUll"'i longt.·r. SUI' m the cilantro awl
kmon JUICe and sc."~n \\ Ith 'i;llt ;md pepper 10
tastc. Spoon tht: wget;lbks ~lId \Ollie of the ~Iln'
o\'er Ihe c1nckcn and sc."rw. p3SSIll~ the Tl'1lI,lln1l1g
s,luce and komon wedgt-s 'iCp;ar:Jtcly.
 ,
SLOW-COOKER CHICKEN
PROVENCAL
5£RVES 6 I .
ADVA NCE PREP TIME: 1 hour ./ r
SL OW.COOKER TI Me , 4 hOOfS on low
-.,,
'/1r;$ disll is lifil'll sm't'li It'll/' rlf/, Milia's t!( en/sly
{
heml, bUI 51ifi peo/I'IIIII (SI'(' fI"gr 159) is ,dso tJ }!oOlf

<I(mUlpmmlll'lII. '......... .
6 bone-In, sk in -on split chicken bre,uts
(10 10 12 ounces tIIch ), Of 12 bone-In,
skin-on chicken th ighs (6 10 8 ounces
e ach), trimmed
S"II and pepper
2 tablespoons ",egel able all
] onions, chopped m edium
12 garlic doves , minced
, YJ cups dry wh ite w Ine
1 (28-ounce) Cll n crushed tomatoes
2 cups lo w -sodium c h icken broth
'"blespoon mince d fresh thyme o.
I teas poon dried
Slow cookIng mutH the punch of garloc and "..,b •. $0 we
t ablespoon m lnc:ed fres h oregano or
1 te aspoon dried
"avo.
... ~ 12 (loves 01 ga.,1c and a bog dOM of ,,-.tIs 10
01.1' Chocken Provencal
1 bay'eaves
14 cup ali-purpose ' lo ur
~ cup Kalamala olives, pilled and chopped
COllrSe the \\ lIle, scr.apmg up any browm'd bm. Sumner
Yo cup m inced fresh pars ley ullullhe wille has red uced by half. about 5 min-
tablespoon grated lemon xeU lJte~. th('l1 pom into the ~low cooker.
lemon we dges <10 ' ,erving)
3. Add th ... lomaloes. I Y, cups of tIl<' broth,
1. Dry till' chicken with papt'r towels, then ~ea­ Ihe Ih)'IlIt'. ort'gano, and bay I"'Jve~ to tilt· dow
son with sal! ~nd pepper. l-I e~1 2 leaspoons of Ihe cooker. CO\'CT and cook on low umil the chICken
011 III 01 12-i nch <killt,! o\"er medIUm-hIgh heal is tl'nder, about "' hours.
unul JUS! ~rnok lllg. UroWII half of Ihl' chicken
011 both SIde<;. about 10 mmutt"S, Ihen add to the 4 . Tr.msfcr the chICken 10 a lnge sen'llIl; (hsh
slow cooker. (R emove the browned skill Ifusmg and ICll! loosel)' Wllh fOil. D1SGIrd the hly It'J\'L'S.
chlckl'n thighs.) Return till" ~ki llel \0 lIlediulll- Sl'l the slow cooker to lugh. Wh"k thl' nOllr
hIgh heat and rcP(,;lt WIth 2 more It'aspoons Oil WIth thl' T\.'nullllllg Y.! Clip broth 1111111 s11Iooth,
mel the remaimng ch icke n. D Iscard any [11 lefl then ~t!r mto thl' ,low cooker. Cover .llld
m the ~kilkt. contimu.' to cook until tht' §<lUCl' I' thickened
Hnd no IOllg... r t-:l'Il'S of flour. 15 to}() 1I1111ute,
2. Add the rcm:umng 2 tea'poons 011 10 1l11' lo ugt'r. Stir 11I tht' oh,'e-s, parsley..lIld klllOIi 7.l'~1
empty skillel and heat o\"er lIledllllll heal unul :l.nd \.CJSOII with 5.111 alld pepper (0 t.me. Spoon
<lmlllllcriuK Add till' o mollS :md Yo tea<poon the vcgt'uble5 Jnd sollie or the s,luce owr the
\;III Jnd cook uuul softelll'd, :l.boul 5 IlIl1lutl'S. ch1cken and $l'n·e. passlIlg thl' T\.'lIU11I11llo: $.Iun'
Sur III the garhc and cook for 15 St'cond~. Sur III 3T1d l("iIlOIi \wdgl'S ~par.atcly.

Slow Cooke, . ... d P, ellu r e Cook. ,

SLOW -COO K ER MOROCCAN !ltJt :Xitcllf~1J !lip: MOROCCAN FLA VO RS
SPICED CHI CK EN WITH Traditlonlll Moro<:can slews are highly aromallc lind
I I~vorful. bul often contain exotic Ingredienls_ Our
A PRIC O TS
goal was 10 duplicate Ihe flavors 01 a Moro<:can Slew
S£IIVES 6 using commonly available Ingredients, We fOt.lnd
ADVANCE "REP T'ME : 1 hour the comb ination o f cinnamon. cardamom, and 1'101
SlOW-COOKER ti ME : 4 hours on low paprika, tempered by the sweetne" of Ihe apricot s,
was all thaI we needed,
P'lIIWS "r r,usm, (,," ~ SIIl!mw,rdJ,r ,II( "1'fl.<'I', !f
),"11 "n' Im,,/,Ir '" .li"d /,." 1M/mil". iIIlmlflll' JIIWI
1"'prik"IIU.wll u,,11 M 1(••Spot'" C,')'('/"'''' JX'I'J"'" S.'rr'l' 4 , Transfer Ihl' ..:hKlo:n 10 J b~o: wrvmg ,hsh ,1Ild
l11th CIIU>(dllS '" /o,'Jm,1I1 nil', 1~'11I l()('Kciy wllh fOi l. D '''Glnl tilt' Cilll lJIIIOIl mel.
St.-t th"" dow cooler 10 11I~h, Whlll lh.· !lour wllh
6 bon.-In, skin-on spill chlck,n br.asts tilt" rcmJUl1111,t Y> cup broth until llI1oolh, tlll'lI
(10 to 12 ounCIi .aeh), O' 12 bone-In, ~l1r 11110 Ihe ,I()l.1 cooko:r. em'l'r ami rOIlWlIIC to
skin-on chlck.n thighs (6 to 8 ounces ~·ook 1111111 tilt' !i.;WCl· 1\ thirl;('l1cd .md 110 101l1,tl'T
e.ch), trimmed ['1,1<'S of flour, 15 to 30 11I1Um~"i IOIlI,t,-r. ~ur III thl'
Salt and peppe. cibmro :md kmOIl Juin' Jud \I' J SQIl with "It ,md
2 U,blespoonl ve"etabl, 011 pl'ppcr to r.lSle, ~pOOl1 tl1l' Vl'J,:cuhk~ ;\11(1 "Ollll' of
2 onlonl, ch opped medium th.' :..lIIec on'r 11K' d llckcll Jlld ~e r\'c. p~SSI11J,: th,·
l )1i teaspoons hot paprika (see nolt lIbov.) TCmauung ,lIIl·e ;U1 d !<'mOIl Iwd!:l"i Icp,lf:llc1y.
Yi I'UDOO" cardamom
6 " •• lIc CIOIl'I, minced
1 CUPI low-sodium chlck.n broth PRE SSURE- COO K ER H EA RT Y
(UP d ried II p,lcoll, cut In helf BEEF STEW
clnnemon stick
SERVES 6 to 8
(15.5-ounc.) un chlckp.iIJ, rinsed
ADVANCE PREP TIME : lhou,
Yo cup aU-purpos. flou,
PRESSURE-COOI<ER TIME: 27 minutes OIUIi IS minutes
Yo cup minced Irnh cilantro
natural pressure ,elease
2 Ulblelpoonl Ir'lh I.mon Juice
Lemon wedges (lor ,ervIng) I I •.\ imflorr'I'" /1... , /Irr II<JI,II,,.~ IN- 1 'f' J IIlfilN 1/1

,li,UlJt"f/T ("b.!Jt/ 5 "tlJi(N ('.J(IJ/ Se' /iI"l I/ley f<",k <11 Ihe
1. Dry dlt, dlld.:O:II with PJIXr (()I.\1.:k dll"1l ~JSOIl "m,t" ""t" ,\J" til(' (II/WI Iry:rMt.lrs 11/ rirr l'"'_<-'ltn' f<",klT
\\1th SJh all..1J":ppo:r, I kat 2 to:~5poon5 01 till" oll m
d 12-nKh ,kllll't Oil...'!" 11l00Jnml- l l1~h ho:,lt ullul Just ( J-POund) boneluli beef chuck roast ,
~molm~. UroWl1 hJlf ofdw dll(J...:1I o n both sid •..;, Irlmmed and cut InlO I-Inch pr eceli
,Ibout 10 mlllut~". d1l'1I ddd to tho: ,10\\ rook~r. Salt and pepper
(R"l1I0W tho: browl lo:d~llll ifusmgdllth·1I !lnghs.) 2 tablespoons vegeuble 011
Return th,' ~kllkt 10 1I1l"l.hUIII-llIgh ho:at ,lIId n.·peat 2 onions, chopped medium
\l'1[h 2 11101\: te;l~pO()\L~ 011 ,\lid the n.'Ill,UllIn£: 6 garlic cloves, minced
d11lh'II.I)I,\(,1I"(1 an)' ':n
Icti III tlK' _kllkl. 3 tablespoons all·purpose 1I0ur
2 tabl espoo ns tomato paste
2 , Add I II<' r"11I, 1 1I1I1I~ 2 l e,l~poollS 011 to Ih,' cu p dry t ad wine
o:m)l1)' ,bUel and 11<';1\ o\'cr IIl<'dllllll IW.II IlIml IV. cups low -sodium beef brol h
sI1l1ll11l<·rlUi:;. Add III<' OlllOn-, pJpTlb, e.mi.J mom, 1 cup low-Iodlum chicken b roth
ami Y. 1",l<pOOIl ~llt.
( :ook 1111111 !ll<' 0111011< ar,' tablespoon minced Irelh thyme or
SOft,' IR'U, ~boll1 5 1l111l1lIe,. ~t1r 111 tho: g:trhe ,lIld 1 leaspoon dried
rool 101" 15 ....com!.. Sur 11l 2Y> nIp" of Ih~ broth, 2 bay teaves
Ih~ Jpricot~, Jlld tll111Jl1l01l <1Kk. seraI'm!: up ,my 2 pounds ted potatoes (6 medium ),
1'1"0'\.111.·.1 bu<, Urm~ to J <in11ll<'r, d1<'11 POtl1" 11110 sc rubbed and scored (sae the photo on
th,' \I()1.1 cooler page 4.1)
pound carroll, peeled and cut Into Hnch
3 , COl'<.'r JII"I nlOk nil 10\1 for J hOIl1"'\, Qll1fkJ) chunks
stir HI the chillp..·.I,. n.'pl.irl· Ihe eo\'t'r, Jml ,-011- pound parsnips, peeled and cut Into
tmlle to (001.: uI1II1 the dlldwl1 1~ «'nd,·I". abom I-Inch chunks
I hour 10llger cup f,ozen peal
y. cup minced Iruh ~rsrey

THE A M ERICA 'S TEST KITCHEN FAMILY COOKBOOK

1, Dry the b.:l'f \\ IIh paper lowd~, Ihen ,eaSOLl
\\ ah \,)11 ,Ind p<'pper, Ile,l! 2 lea'pooLL~ of tlw oil
ILl a 12-uLl'h Ikdlel owr m edIUm- high h eat unnl
JU~I ~I LLOklLl", 111'0\\11 h,M o f th (' b.:d, abom 10
mm\lll'~, th en add to till: prl'llun: coo ke r. Return
,hl' .kdkt 10 lIu:JlUm-high heal and I'\.'P<'JI \\ IIh
2 morc Il'all'tlom oil amll h<' rem:unmg bn'f.

2 , !\{M 11K' n'nlolmllL ~ 2 tl'J.sp{'>on~ 01\ to the

l'nlpt\ ~\..Ilkl and hell owr meJlUm hl'at unnl
\hmllnerLII~, Add till' omon< and Yo teJ.SllOon
<,lit Jnd (ook unnl rofle'ned, about ,) tIlnlllt ('<.
~tLr m Ihe ~Irlt( ~nd coo\.. for 15 w(oll ds. SlLr m
the' flour lnd tOmato I'J§le' and coo\.. for 3H s.o-r-
oue1- ~tLr In tlie \\ me, scrap m).: up In )' browned
bll<. '-llllllll<'r uuult he Will<' has ("l'dured by half,
Jbout .1 lmnute<. I'our mto the prt'SSlIl'l' cooh 'r.

3 , '-lttr Ihe hroth~, th r me, ;Iud h~y leJw's m tn

tIK' prt'~'U!\' coo ke r. Lock the lid III pbn: :md
brin ~ to ILI~h pre<\ tLrl.' owr lllgh lWlt. Cook for
e ....I("II)" IH IIIIl111tn. adJu<tm~ the hell as nn'ded
10 tn,Llm.lln lu~h prc~mr<'.
8/lcon ilnd IWO kinds of ch,1es "'\It! p'n$u''''Coo~ ...
Te~as·Style Ch,l, Can CiI'''' 'iI,.. 1 d.p\n 01 flavo,
4 , R<'move Ihe prc«urc coo\..er from tb l' he,ll
,md qUI r k rcll'J.S<' Ihe prt.'~surc.
Carl' fully n:mo\"C
<'Sea p..· ,1\\""J.y from
tILl.' hd, allo\\, lI1 ).: Ih<' SI<' JIB 10
ro u. Add the pur-IIUl" ami IJY Ihe ca rrots ami
P,II"'Illp' owr the lOp, Loc\.. tlll' 1i..1 ,mil brm!!
hlll 10 11l~h prc~~urc ow r lugh ht"JI. Contlllllt' PRESSURE · COO K ER T EX AS·
to (ook for exactly') minuws. ldjustin£ Iht" Ilt.'al STYLE CHILI CON CA RNE
J< nn'lied to mJ lIItam 11l~h pn:~sun:.
S!E RVES 6 10 8
AD VA NCE PR EP TIM E: I nov,
5, ltemO\"C iiI(' pn~urc l'ooker I1-om th(' h':Jt
PRESSURE·COOkER TIME: 27 monute$ plus IS monutes
AlIO\\ tlll' pr<.~ur<.' to n~tllr'I1J)' ,dt'aSl.' for 15 111111- Olllu'lIl p.essure .elell~
111<'\. thell (1IIll-\.. I't.'klSC: :my 1't.'ILI,IUILLIg pr<....SUI1.·.
C.m.'fill1~ I't.'LIlO\'-' thl' hd. alJowUll,; till' Slt'am to nil! If ".(.IIfI), S/,I(I' rllIII, /om )" ,,, ,,'" lIlt')' //rr ,Hu,lIml
l'''I:ape ;IW,I) trom )'OlL, Tr:m~fcr Iill' polafOl'" to ,I 4 'w,1/ I,), IId/ UillIIl! IIw QI4ol1l/1I)' 1~/},d"IJ('1;'15 ,lilt! rllIll
cllllmg lxurd. ( Ill Ulto ("II\X"), Ihen Slir back lIlto I.. ,u ~h'r f<l SUII )',"" 1.15/1'• .')rro,. 11'111, j,>I11· rrt<llll '''10/.
the 'tl'\\, 1)1'>(',111.1 tlK' h~y \can.'S. Sur III the pt.',IS, if d"sired, /,1<"",1' 4·/,d.II.'(,',
fCl'l.lCe Iht, ltd (do not lock), ~nd 1e'l til<' §fe'W SIt off'
III(' hl',ll Ulltll tluckcned, 10 to 15 rLlll lll tl'S. lktor<.· 8 o unce. bilcon (8 I lIc e.) , chopped ' In.
~T\'mg, mr III the pardl'}' ami ~l',lo;on wit h sa lt dud V.getllble 011
pepl'"'r to t:\<;\c. (S-pou nd) bone le n b ee l chuck ' OilS!,
trlmm.d ilnd c ut Into '·Inc h pieces
5t:Jt J{jJclieJl 5ip: IT' S ALL ABOUT TIMING Silit lind pepper
onion, chopped m e dium
We laue(! many pre$$ure cooker beet Slews Ihal
3 til lilpello c nlle ., .temmild, seeded, ilnd
s uffered from disintegrating meat, walery broth. and
mln c.d
mushy vegetables. We discovered thllt the secrel to
3 tablespoons c hili p owd e r
/I grelll prenur,-cooked beef $lew Is liming. A few
2 tilblespoons c umin
minute$ 100 long wililurn perfectly good vegelables
S gilrllc cloves, m in ce d
Inlo baby food. Afte, severlll altempts, we dedded
3 cups low -sodi um chicken brolh
thllt Ihe mellt mU$t be stllrted flnt and Ihe vegetables
2 chlpoUe chilli In ildobo sauce, choppad
added later. Be sure to score the potatoes /IS direcled
2 I ••spoons sugil,
so that lhey will cook through in the u me tlmount 01
9 (6-lnc h) coro tort illu , chopped Call ' "
lime as Ihe other vegelables,
 (28·ounc.) ca n cru sh.d tomato.s
] (1S,S,ounc.) cans rttd kldn.y beans, rinsed
YO cup m lnud fr.lh cUa ntro
2 tabl.,poons frnh Um. l ulc.
1. Cook d1\' bacon III :.I 12-mch skillet over
medIUm hcal Ulltil crisp, :lbout 8 mmmL'S. Add
lile bacon 10 Ihe pl'L"SSurc cooker, n'<;c.'r"mg the
bacon f,lt S\.'paralcly (you ~hould h:wc Oil It'<lS1 2
tablt"Spoons txll If nOl, 5ubsmuIC' \'egelablc oil for
lIlt' mIssing bacon fal).
2. Dry the beef ",Ih paper towels, Ihcn season
with !kilt and pepper. Add 2 tea>poons of the bacon
fat to the skllll.'t and 1'l:mrn to mcdlllm-high h('lt
ullnl Ju,t SJlloklll~. Brown half oftlw 1)I,:ef, about 10
mll1l11('S, then add to tli{' pl't.'SSLlTt' cooker. R eturn
thl' skillet 10 mcd lliin- hlgh Iwal and I'"ClX'at wilh 2
mon.' Icaspoom bacon fJt and th(' n.'l1lai nilig Ix'cr.
3. Add til<' rematlllnl; 2 leaspoons bacon (11 to
thc cm pty sklill'! and hl'Jt over Illl"dium hl'at Ullltl
~hnmncr illg.Add till.' o llio ll ,JaIJpt'lios, , hili pow-
der, CUlmll, and Yo teaSpoon salt. Cook IImil Ihe
o nio ns arc softe ned, ,Ibolll 5 1Il1llIllt"S. Sur III Iht'
garbc and cook for 15 ""conds. Stir 111 tht, broth.
dllpotk"S, and sugu , scrapIng up an)' browned blls,
thell pour nilo the Jll'C$ure cooker.
4 .Pulse tht, tomlb plt'res 111 l food processor IIl11il
finc crumbs form. abom 30 scconds. Sprmk le th.'
ground tortillas 11110 the pressure eooh' r and pour
the tomatoes O\'Cr the tOp (do 1I0t sur). Lock th"
lid 1II pllce :md brill!; !O hIgh pl'L~urc over hIgh
heal. Cook for n:anly 27 mmutes. adJuSllIlg the
he~t :IS nc(.'ded 10 mault;tm high prt.~ure.
S. ReIllO\'C the pressure cook('r from the heat.
Allow the pR~'llrc to naturally rdl.'ase for IS Illlll-
Uk'S. thell qUIck R'kaS{' 311y n'lllallling press ure.
Cal\'fu[J)' remove the lid, allowing the swam to
.~JPC aw'ay from )'Ou. Sur ill the beans, R eplace
Ihe lid (do 110t lock) and let the dull Sit off Ihe heat
IIntil the beans ~rc he:tted through. 5 to 10 1I1il1-
UI,-'<. Before $1:r"1I1g. StlT m dlC ciblllro and li1l1e
jllln' and o;ca~on with ~.1 1t :lI1d pepp("r to taSte.
[jeJ t XildlClI g ip: DON ' T STIR TORTILLAS
We discovered the Irick of pureeing corn tortill/ls
with IIquid .s a thickening agent when w. deyeloped
this Te~.!Is·sWle chili r.cl pe for the slow c ooker. Here
we found we coyld lust grind them .!Ind sprinkle
the m Into the pre n ur. cooker, then pour the
tomatoes on top, l or the sa me effect. Don't stir In
e ither the tortillas o r tomatoe s or IMy will sink to
the bottom of the pressure cooke • .!Ind bu.n.
THE AMERICA ' S TEST KITCHEN FA M ILY COOK BOOK
PRESSURE -COOKER
MEXICAN-STYLE PORK
STEW
SERYES 4 to 6
"OYANCE PREP TI ME: 45 minuteS
PRE SSURE,COOKER TIME : 20 m.nutes plus 15 minutes
naIU'.!I1 Pfessu.e .elease
l im Colli nIT)' lilt itt"l oj IIIIS sIn" by IIIMII!!! 111(1'(
(llipolit (hila mId 111101/1,1 Sill l (r if drsirrd &n'l' Illls
spicy S/nl' "'tlt JIll/ill wllll( ,i(t'.
] pounds bon.l.n countr Y'st'y l e pork rib "
t rimmed and cut In t o ' ·Inch pl.c.s
Sai l and p ep,a'
2 t ables poons ng.labl. 011
2 onions, <:hopp. d medium
6 garlic cloy.s, minced
2 chlpotle chil es In adobo sauce, chopped ,
plus 1 te. , poon ..dobo .. uce
] table spoons aU·purpose f lour
,V> c ups low·sodlum c hicken broth
, pound chorlzo sa usage, cut Into ' -Inch
pieces
tabl espoon brown sugar
(14.S-o un<:.) ca n d lc.d tomato.,
tablespOOn m lnc. d 'r.sh o r.g/lno Or
ell/ln tro
1. Dry Ihe )lOrk with paIX' r towels, then scason
wllh S,llt and pt'Ppe r. Heat 2 t~;tspoons of Ihe 011
in a 12-lI1ch ~ktl lcl owr lIledlUm-lu g h heat until
just smoking. IkowlI half of the pork. about 10
nunutt"S. then add to the pressure cooker. Return
t he skillet to medIU m - high heat al ld repelt with
2 more teaspoons od and tht, rclllallllllg pork.
2 . Add the relllallllng 2 te~spoollS 011 to the
empty skilkt and heat over medillm htll unnl
shlll1ll1l'ring. Add thc Ol1lon and'!. Il':lspoon S,ll!
and cook until softl' l1ed , abOIll 5 Illll1ll1t·'. Stir 111
the g:lrllc :lnd coo k for 15 ~ecol1ds. Sm III lhe
c hipotles and nour and coo k fo r 30 ~t'co]](ls. Sm
in the broth. scrapm); up 3ny browned hits. thcll
pour into the pressure cooker.
3 . Add the chonzo 3nd brown sugar to the prc~­
su re cooker and pour the tomatoes \\ It It thclr
JUICe Oller the top (do not SlIT). Lock the hd III
place 3nd bnng to hIgh prt....SU rl· ol'cr hIgh 111;.11.
Cook for eXKlly 20 IIllllutC.>S. a(~\l5I1Ilg the heal
as Ilccdl'd to /IlJll1Ialll hIgh pressur.:.
4 . ReIllO\'C the prc.'<Sure cooker from Ih .... he;!!.
AIIO\v the pressure to llalUr.llly rclea \(' for 15 111111-
lilt'S, thell qUick rclC'a$<." :Illy TCm;ul1l1lg prt.'SSure.
urcfilll y remove the lid, allO\vm~ the st~'am to
l~lpe ;1\\'3y /rom you , Let the St CW ~ tlle for 5
ml!1u tC'S. then usc ~ wide ~poon to skull Ihe fal
o rr till' ~\lrf::tce, Bcfon' ~rvll1g, sttr m Ihe o rcg;m o
Jnd season w lIh "311 and pe pper to IJSle,
5t6t :Kitclial !lip: A DO T O MATOe S LAS T
We fou nd thaI tomatoes, whe n s ti rre d Inlo th e
p.essure coo l<e., tended to s lnl< to t he bottom and
burn, We suggest that yo u IIdd them to Ihe pressure
cooke r IIISI a nd d o n't s tl. the m In III a ll unlll after the
pressure is re leased .
PRESSURE-COOKER
CURRIED LAMB STEW
SERVES 6 to 8
A DVA N CE PRE P TIME : 1 hou,
PRESSURE·COO K ER TIME : 24 minules plus 15
natural oressure release
{tI("" Uf milk, p fdS, ",,,/ (j/,lIIfrtl mr added f" fl,t'
n,t'
aftlT lit/' pTl'MIITI' is TI'/r,IS/"II,) ",('sen ... I/,d, flam •.
)fl'1I'
&n'f' Ilris Sfn" 1I;,h b,.IS/U,ur ri(1' 'If (,IIIJ«IIIS.
(3' pound) b one le ss le g of la mb, Irlmm e d
a nd c ui Inl o I-Inch p ie ce.
Sail li nd p e ppe r
2 ta blesp oons vege ta bl e 011
3 o nion s, halve d a nd sliced ~ Inch t hick
4 teasp oons curry p o wd e r
8 ga rlic cloves, minced
2 tablespoons g ra le d g inge r
cup low-Iodl um chicken broth
tllbl" spoon tomllto plIs le
(28-ou nce) can crul hed to ma loel
2 po un dl re d p o tatoe. ( 6 m e d iu m ),
scrub bed a nd sco red (see the
photo)
pound ca rrots, p e" le d a nd cui Into I-In Ch
c hunkl
1 (14-ounce ) can coconut m ilk
2 cups fro zen p eal
V. cu p m lnct d frel h cilan tro
1, Dr)' till' I:.imb wlIh papl'r towels, then sea-
wn with sah ~nd Ill'ppl'r. H eat 2 tea~poons of
the o il III ~ 12-inch skillet over mcdunn- high
heal unlll jusl S I1l0klll~. Brown half of til"
la mb, about 10 minutes, th"11 add to the slow
cooker. R eturn the skillet to medIUm- high heat
~nd n:peJI wi lh 2 more teaspoons 0.1 :lnd Ihe
remai ning lamb.
2 . Add the rl"matnm~ :1 teaspoon$ 011 to Ihe
empty skillet and n'ltIru to m('dmm heat 11(1111
shll1111lermg. Add thl" 0 111 0115, curry. Jlld Yo tea·
~1}()()1l Qlt. Cook until Ihe olllon~ an.' ~o lielll'd,
~boul 5 mmull"S. Sur III half of Ihe g.1. rh c and half
of the gmger and cook for 30 s•.'cond(, SIlT III the
brolh and tomato pasl,', scra ping up :my browlll'd
b,n, thell pour illlo Ihe pfffiure cooker,
3, Pour the to matoes mto the pT.'ssu re coo h'r
(do nOI ~tir), Lock Ihe lid III place ;lIId bnn!: to
lugh pl'e"Surc owr hi~h heat. Cook fOf exaclly
15 IIII1lUll'S, adjusting tilt' h eal M needed to
malrllalll lugh pressure.
4 , R eIllO\1: Iht:' pressure cooker from the heat.
Quick n'1c~S(' tilt:' pressure. Carefi.IlIy n'l1\ow Ihe
hd, allowmg the Sll'JIll 10 .""<lfX' away from ~'Q u .
Add the POt.ltOl."S and by the carrolS ovcr the top,
Lock tit,' lid Jnd bri ng back to hi);'h prt.,<;surc owr
hl~h heat. Comirme 10 l'ook for l'x,lC tly I.) 111111111<'<;,
adJustmg th(' hCJI as Ilet'ded to rIIalTlr.lln high pn"'i-
mlnules
~ lIrc. R eIllO\'C Ihe pn.:s,,(urc cooker from Ih.' h(,:lI.
AIIO\\· lill' pn..'ssure 10 natur.dly n..'lease for 15 111111-
utl', tlWII qUick rclt.'asl' allY rcnunllllg pl'l.'$5I11'e.
5, M eanwlllle, simmer tht:' cocon ul Imlk O\'.::r
medlUm-llIgh h"al in a small s.a uc~"PJn ulIIll It
has rl'duCl'd to 1 cup, aboU! 10 IIIlIIml"~,
6 , C~rcfu ll y fl.'IIlO\'C tilt' tid from tile prc'' 'UfC
cookl'r, allowlIIg the Sll'alll to esc~pl' aw,l}' frolll
you, Tr'Jnsfe r tht: pou toes 10 a C UH1n ~ bo,mi, cut
IIHO l - mclt chunks, dl('n SlIr back mto tltl' ~tl'W,
SC O R IN G P O TATO ES FOR T HE
PRESSU RE COO KER
In Ofde<' 10 enwr. that whole potatoes (even $"",11 on.o)
cook through ,n t .... P<l!ssu-e eooIter, you ShOIJl<:! KO,.
lhem '"it This way the Sleam and hot tlQuld w,1I more
",aslly Qanel"l", Ihe flesh,
Use a sharp paring kn"e to SCOre t he POtalo WIth an x
Ih'et'aua, le(J 0 1 Ihe way through the POlalo
":our 11I1h\, p\"l~, r(',Jul'cd H>COUUI uull, r..'m,ll l1l ll~ 8 garlic clov.., ,Uced thin
~rhr, ;1IuJ I"I:mamml,; gmgl'r, R\'pl.ll'l' Ih.' lid (\I~ 2 pounds Iweet potatoes (3 medium),
nOI Iud..) Jlld k l Ihe ~tl'W ~II off thl' h.',l1 1111111 peel,d and cut In t o 1-lnch Chunks
IhKh'l1l'd, 11110 15 IlII1lUll'S, HctoT!..' '.'r\lIl~, ,ur (see note above)
III Ihc nl,lmm JII.! (o.'JS,)n \\ IIh <JIt ,Iud I'cpp.'r pound dried chlc kpu, (2 cups) , picked
to 1,1'll', through , r insed, soa ked ove rnight, and
drained

5CJ t J{itcflCll g jp: ADO C OCO NUT MIL K L AS T 2 cups water

1 y.. CUPI 10w'lodlum vegetable b.oth
Our Inilial tesls for Ihis curried lamb stew were so 1 (l8-ounce) can diced tomatoes
bad thai they left us wondering If II could be made ( t4 -ounce) can coco nut milk
In a preuure tooker. Under the high h'''t of the (5-ounce) bag baby spinach , washed lind
pr, ssure tOOker, the coconui milk curdled , Ihe fill chopped tough
separated out of It, and Ihe key flavors of Ihe g inger y. cup m Inced fr..h clhmtro
and g"rllc: seemed to disappear, We dlscoverltd IWO Pepper
si mple slrategles I h"l would solve bolh of these
problemi: Reducing the coconut milk while Ihe I"mb 1, I \c;1I thr OIl 1Il till' pr..'S!iUI"C ("ooh'r !)wr
was cooking lind adding II 1"le. solved Ihe curdling m,'{hU111~III).th he,ll IIntll sI1l111l11<' r 1l1).t. Add th,'
problem , And by cooking only half of the garlic: and <l11101l~, o.:urr)', (U11lln, J~bpcii(), ,Ill.! Y. t"l~pOOIl
IiIlnlil" with the I/lmb to begin with and stirring the ,.11t. Cook Ulltl]lh<, OIlIUll' ,Ifr \oftclll'd. ;lbOUl :;
resl of It In after the pressu.e had been 'eleased, we mlnutc" ':llir III till' )..o;trhc and cook tor 15 <cc·
were able to produce a richly ftavored stew, omk ~lIr 111 tb.· "n'ci POt,ltOC", dll.:krr,I~, W,1I,'r,
~ml bro th, ~rJPIll).t up JII} browned bas.

2, Pour thl' 1011j.\lOt~ 11110 rhl' pn:"~ur..' lon l t'r

(110 nm 10m), lod. tht, hd III place au,1 hrlll).t 10
PRESSURE-COOKER hlftb pre~\UI"I: o\'er hlg,h he~t. Cook for rucd\" 1('
mn1Ut.'~, ,IJJII~tll1).t tht, h,'at ,"\5 Il.'t,d .... d In manll,lI11
CHICKPEA AND TOMATO hi).th pT!..'S~ur<'. Itrl11o\,(' Ihe pn-«ur.., o.:oulcr from
STEW III\' h,"I!. AllO\\ Ih.' prc"""Tl' 10 n:ullr,tlly rde~<l'
tor 20 lll1l1l1tC~, tlu:n qUIck rdeJs.' :1I1y rcl11,11l11l1~
S ERVES 6 to 8
pro:~'ur.'
AOVANC! PREP TIME : IS mInutes plus overnight
soak'f\9
3. Me,umluk ~111Im,'r the coconut Ilull owr
PR ESSU RE ,C OOKER TIME : 16 mInutes plus 20 m,nutes
medlUm- llIj.:h hl'JI 111 J ,null 'WUU'IMII uIlllI It
flalural pressure relea$e
h,l'" rl'.!uc,'d tu I l'Up, ~hollt 10 I1lIl1Uln.
"i'~lklll.1! ,II" 1'1',11/£ ''l'!'rlll~11l 1"'11" 1Ijf'1I1 I., J'~lirll
.':I.,'.T III ,Ill' IlffS,IIIT" .. ,,,,k,., '''''1'1' n~'III)'. t(
,m,1 ,-.",J-. 4 , C,u.'ful1y n'll1ow th.' hd. ;tl1owlIlg tb., ~te,11Il
)\'U ';'1\'<'1 '" ;;I~II.> 1IIl'III, <1,/01 'Ill ,'.\'1'" ([1/1 ,~" U~Il.'r ,,) to r"'Jpl' :I\\J)' from \'ou. Stir the n.'duct'.1 {,<KO-
IIII' rf'Irl'" ,md (,,,,I.>,,;, • .'i5 lUiuul/'S, "11h II .?O-IUIIIIW' l1ut 1I11lk ,IUd ~JlIII;tdl IIlto Ih,' prl'~~ur..' l'oolrr.
",j/M,d 1",'nul"(' ,rlfoJ;,'. C/h'<'S" .<IIWI I~''''I,J''S ", It,'pl,lCe the lid (do 110t lock) Jnd 1<.'1 the \11:\\ ~II
")""11>" Willi ,I 1/11..1..', 01,,,1.> "',m~,' sl.>lrI.!;" Iilis renl"" oil' \hc 11\',11 1111l111he ~pllJ.lch haii WIlted. about :;
(/If'if /1",11 B ,I I",~II/ ,'r,III~" (,,/,'r 11",1 lidS d iU't'f/1'I' mlllUl.'~. Iktorl' ~l' r\'lIlg, ,or In IIII:' CIl.mt ro ,lIld

I/,IIW' ,I"m IIi,'s/" t/I.II "~' 1"'/" 111111 rd1(lu\ '11m ,,<";1,011 \\ IIh ',III Jl1d p.'ppl'r I<) IJ.<I....
11~f"'TI,1II ilrll' IS g'f,1/ uTlwl "If II. "11'11, 1m! (,m
,',ml)' /0,' ,:/,,,'(01 ,'(Orr ri(!' or ("" S',UIS.
5e.>t :K.itcltM g jp: St LKY SW EET
2 teaspoons vegetable 011 Don 't be surpr;5ed by the fact th;at the s_et
2 onions, halved and sUced Y, Inch thick potatoes completely disappear during the cooking
4 leaspoons curry powder time. II takes 36 minutes to cook the chickpeas
2 teaspoons cumin (including nlltural pressure release time), In which
Jalape~o chile, ,temmed, Iteded, and
time the , weet potatoes melt Into the stew, giving It
minced rich Itllvor and a velvety conslslency.
S;oll

THE AMERICA ' S TEST KITCMEN FAMILY COOKBOOK

Pres sure-Cooker Terminology :
What You Need to Know to Follow th e Recip es
t_ Lock tha lid In place: After checking thaI
all paris are In good working order, follow the
manufacturer's instructions to correctly set the
lid on the pressure cooke. and lock it in place.
Tt>lI seal may feel a bit loose, but will tighten as
the preuure , Ises.
2. Bring the prenure cooker to high pressure
over high heal: This means Ihat you start the
cooking process over hl!iJh heat and continue
to cook on hl'iJh heal untilihe pressure indica·
tor (usually a pop-up gauge) Indicates that you
have reachad high pressure. You will need to
follow the manufacturer', instruction~ to deter -
mine when high pressu re has been reached.
3 . .... djust Ihe heat a. needed to maintai n high
P"IIU" ; As soon as high pressure has been
reached (check the manufacturer's instructions
for specifics), you must Immediately reduce the
heat (significan tly ) to the minimum needed to
maintain that pressure, but no higher. On a gas
stove. this means lurnlng Ihe flame down to
low 0 ' simmer. You'lI find Ihat you need surpris-
Ingly little energy to maintain high prenure.
On an electric stove, the conditions are a bit
different. Because an elect ric burner takes sig-
nlficanttimefor the heal 10 dissipate, we rec-
ommend starting the pressure cooke. on one
of the larger burners over high heat. While the
pressure Is comln'iJ up, ha" a second. smaller
burner to medium -tow heat. As soon as high
prenure Is reaChed (as indicated by the pres-
sure Indicator), transfer the pressure cooker to
Ihe burner you've set to medium-low heat.
-4 . Allow the preuura 10 naturally release ; As
soon as the cooklng-under-pressure time has
elapsed, remove the pressure cooker from the
heat (don't do anything to the tid) and let the
pressure cooke r sit for the speci fied number
of minutes. This Is usually re commen ded to
allow further cooking, under sl owly decreasing
prenure, and Is an ImpOrta nt step. Meat s tend
to toughen If the pressure is released too
quickly. This nalural·prusure-releue t ime has
been faClored Into Ihe recipes as !HIrt of the
10lal cooking lime.
5. Quick ,elease the ,emalnlng prellure, Most
new pressure cookers are equi pped with a
quick-release feature that allows the cook
10 rapidly releue the prenur. and halt the
cooking. This Is used to stop the cooking In
rice dishes and to releue the remaining pres-
sure In recipes In which the pressure has been
lowered naturally. Althou!iJh the term Is quick
release, we recommend that you don't try to
release the press ure all at once, but slowly lei
the pre ss ure escllPe, using the quick· release
valve, button, or tab that your pressure cooker
will be equipped with . The lime It take s 10
quick release will depend on how full Ihe pres-
sure cooker Is. For some models, quick release
requires running cold water over the lid of the
pressure cooker.
6 . Remove the lid (Iitllng It away 'rom you 10
allow the steam to e.cape); This Is a precaution
Ihal we use In every pressure-cooker recipe .
When food Is cooked under p. enu.e, the tem-
perature inside the pressure cooker .eaches
250 degrees. Even though the pressure has
been released before you Ire able to open the
lid, Ihe,e is a conslderabte amount of steam
remaining in the pressure cooker that could
burn you If the lid Is not tilted away from your
face. As a furthe, precaution. do nOI Immedi-
ately put your face direclly over Ihe pot, even
/lfter you have safely removed th e lid. The con-
tents will sUIl be boiling.
7_ Set the lid In place, but do not lock: Th is
step Is used when IIddltlonal cooking Is needed
by residuill heat. The cooking Is nOI done under
preuure or over direci heal.
PRESSURE-COOKER
CHICKEN PROVENCAL
SERVES -4
ADVA,N CE PIIEP TIME : 45 minutes
PRESSURE -C OOKUI TIME : 9 ~ 18 mlnul~S
(depending on whether you II" USing breaSh or
Hughs) plus 5 minutes natu.al p<Hsure release
.'I I,fI",(!!" "/ui,m"I. till' IlI/riltll'Y filln mfrl£ <I IIII;'I"f.
,111//U'fllli fl'lIw ,., Ilri.s srtu', Rrsrn'''',1! " /I"W!>" '![
/lit ,!rplll.'. •'~,"m. /('1110'11 USI, ami (,'}'flll,!' '" IN:
,lIidl'd <l{irr lilt I'rrss ure IS o-/r.'SfII IIrl/l. ,(>
",r./l,uws.
4 bone-In, skin-on split chicken b.easts
(10 to 12 ounce. each), or 8 bona-In,
skin-on ch icken thighs (6 10 8 ounces
'o'Ich), trimmed
SlIl! and peppe,
2 tablelipoons ... ev,tabl, oil
2 onions, minced
3 !ilb"spoons tomato paste
a g.nlle clove. , minced
cup dry white win.
y. cup low-sodium chicken broth
anchovy ,mel, ,Inled and minced
(optlon.l)
2 b.y I.....n
2 tenpoons mlnc.d 'resh thyme or
1 tenpoon drl.d
2 t.npoons minced 'resh o.egano or
1 tenpoon dried
I (1.,S'ounce) c.n diced tomaton, drained
2 t.npoons g,al.d I.mon z.st
~ teaspoon c.yenne pepper
1h cup K.I.mata on ... es, pitted and chopped
coar5e
tablespoon minced fresh pa.sley
tablespoon .. ,ra· ... I.gln 011 .... 011
(fo. ' ..... Ing, opllo nal )
1, Dry Ihl' cluckl'lI with papl" tOwd <, thell ~ea­
son wilh <ale and p<'pper, Il eal 2 tea<poons of th<'
011 III a 1:2-inch ski llet Ilvcr lIlediulll-high twat
unul JU<1 \l1lokmg. Ilrown half of th<' chu;h'll
011 bOlh <ld,'s, aboU! 10 IIUIIUl<'S, I h <'l1 add to
Iht"" pr~~lIrc ("ook<'r. (R <'l11o\'l" the bro\\Il<,d skill
If u<lIIg dllCh'1l tlughs.) R ('lIIrn the <kilkl to
Illl'dlUm-hlgh h"J( :lml r..-pl:"at wlIh 2 morl' teJ-
spoons o il :lnd Ihl' remam1ll!t chICken. Discard
an)" t';at Idt III till' <kilk!.
2. Add Ihe r..-lIIalll111g :2 1";ISPOOIlS Oil to till'
empty skillet and ht'Jt 0\'," 1lI,'duJln h"al until
,lulI1l11erlllg. Adll tl1l' 01ll0n< .mel V. Il'aspoon
salt and cook until 5-Ofieued, aboul 5 11IITlllU.'"'I.
THE AMERtC ...· S TEST KITCHEN F ... MllY COOkBOOK
Stir lJ1 till' tom~{O paste :Iud garlrc ;111.1 coo k for
15 <l·couds. Slir in Iht"" \\1I1e. broth, anelIO\)' (if
m11lg). hay Il'an--s. lulf or the Ihynw, ,md hJlf of
thl' oreg<luo. Kr.lpm!t up JIl)' browlu·d bns. Iht'l1
pour IIno Ihe preSSlLr..- cookl·r.
3 , POUT the IOlIlalOl.."S mto Ihl' pn.'S.<lIn.' cookt', (do
not sur). Lock Ihc lId III plaCl' Jild bnl1!t to lugh
pn-ssure o\'~r lugh h ...al. Cook, ad.JIlSUtII,; the 11<',11
as n<,~'(I ... (1 10 lIuliltalil lugh pn.'Ssurc. for ... xactly ')
mlilUll'S t'Or bn'asts or 18 TllI1llJt~~ for thil,;h<.
Im,'/,flltll
4 . It''IIlOW III<' pn'<5ur<, eooh'r from the h,·at.
Allow Ih,' pr..-ssun: to n:nur;llIy n'I<,.t\" for 5 l 1\m~
UI~'S. tll"1l qlllck rd ... aSI' Jlly fl'IIMl11Illg Pl'<.'SSlIT<'.
C arerull y 1"<.'1l10W tll<' hd, , ,11!)\\ 1I1!t [h ... 51<';1111 to
1'~C,\pe .l \\~ly rro m )'011. U~lI1t-; a ~IOlled spoon,
1r,IIl<r... r Ih ... chich'll 10 a <... rvilll,; pl.llI<" :md l.:m
wllh lOll.
5, DI~CArd til<' bay kaV<.'<. Sur Ih ... rl'm:l1n ing
lhyuI<', r... l1Ialm n l; oregano. I IC,lSl'oon of Ibl'
l ... mol1 zeSl, Jud Ih ... CJ)""' ill1l' Into the s,luc.... llr ing
Ihe S.1UCl' 10 .1 SlIl1l11<,r ow r rIlt'dll11l1-hil,:ll heal
and eook until dll Ch'!ll'd, 5 10 to Il1rnllt\'$. Stir
in Ih ... 011\"<", and heal lhrough, about I mrnUl,'.
Spoon die sauce O\'cr ill<' dllckcn. Sprmklc wnh
the n'mammg Icmon Zl'Sl . panlt·y. ;lI1d oILI'!.· all (if
usmg) Ix'forc <crvl11 g.
PRESSURE-COOKER
CHICKEN CACCIATORE
SERVES 4
AOVANCE PREP TIME: 4S mInu tes
PRESSURE·COOKER TIME : 9 or 18 mInutes
(dependIng on whether you ... re USnlg brea$U or
thighs) plus 5 minutes nalural preS$ure release
!( t~W (,m', ji"d 11<'fl<l/I('/Io mIiS/"<I"1II1, SUbS/jlllll' 8
.'llIIrrs arllliui IIUIS/IrI'iLlIIS. '111/' I'.lrtlll'Srrtl rllI'I'S,' dud
is "I!li"",II. bur II~' /1I:>!My ft"(,mWrrllll il}" Ilw robUSl,
S'UW1' jllII'" 1/ iII/ds It) ,11(' dish. Scm' willi IIIIS/,',
IHI/I'IUfI, II' tnlSly l/tclIIl .
4 bone'ln, skln ·on s plit chlck.n bre.Us
(10 to 12 ounces each), or 8 bone,ln,
skin ·on chicken thlghli (6 to 8 ounc.s
'lIch), trimmed
Salt and pepper
3 lablespoons .... gelabl. 011
2 onions, mlnc.d
cup dry red wine
2 tablespoons tomato past.
% cup low· sodium chlck.n b.oth
 2 bllY IllIvU 6. 1)1'>Onl th~' h.l)' k';a\\'S J nd 1',mm"S;11l Tmd. Sour III
2 tlllllipoons minced hnh thyme o . the rcmalllmg thYllIe ;uul rcmamm~ 'J!!l·. Urm).: till'
! tealpoon d.red Solun' 10 ~ 5lllmll'r and cook Ililtil thiclelll"loi. 5 to I ()
2 tllupoon s minced hnh nge o. mUlUl('S. Sour 111 th("" IIlLl~hruorns an d hl'at through,
1 teupoon dried about I I11l11l1tt'. Sca."{J11 the saLIn' wllh \;\!t and pcp-
U4,S·ounce) un diced tom",toes. dr",lned p.:r tu tastc. Spoon till' s;JIICC O'.'I.'r til\' dnckl'n :Iud
(2' lnch) p iece p",.mn",n c hene rind dnule wllh o h\'C 011 (if II~IIIW 1><.10n· 'l'1"\'m~
(opt ion",!)
8 ouncn portobello mushroom c",ps,
h",l"ed lind silclld thin
6 g",rllc CIO"IIS, minced PRESSURE-COOKER
t",blespoon e~tr"'·"lrgln olive 011 CHICKEN BIRYANI
(10' ser"lng, optional)
SERVES 6
ADVAN CE PREP TIMe: : 30 m,nutes
1, Dry til\' chicken wLth paper towels, Ihell .~'a­ PRESSURE· COOKER TIME : 4 m,nules plus 8 m,nutes
SOIL \\lth Sol ll and pe pper. H eat 2 teaspoons ofth e ""tu./Il p.essure .ele/lse
oll m a 12- uKh sldlel on'r l11edium-hi~h In'al
tuml JU~I <;LI1okmg. Urown lulf of Ihe ch ich'n CII/(ktu BirY'IIi! ,s " tr"dill<"'," 1,,,Ir,,,, r/u(hll "III/
011 both sides, aho lLl 10 Il11n\Lll'~. Ihell add to rire diS/I, /":~Ir/)' sr,I$()IIrd II'il/1 f! "".~rt!l splrr,. Si!ffmll,
Ihe presSIlf\' cooker. (R ellloVl" the brow11ed skin II kq ill.~mlirtU III Hir)"Im. is ,I /""'.~""" ,tn'lIlttl ir
If u>;mg elm'ken tlllgh q Il elllf1l till" . killet to Spl(t' 1/111/ is «'''''''''"/)' sold ill .\?I.m I'i,,/.( ,IT 11115 (Jt','
lIledlum-hlgh 1ll',11 ;md Tl'peJI with 1 1II0rc [\'a - I',I.!!I' 277). IlWII,1/t is II /i"'.!!'.l?rwlI ria' II,,1t ".{ill,·,,·.\"'
~p()()I1<; OIl and the relllallll11); chicken. DIscard lUrr 11111/11"")' j1"I\'~ '17,t' 'I((P"'!""'),/II.\? )'<".11" S,II/(r
any (It left in !Ill' . kll1 l·l. Itrlp> /i! mel/iIIl' I/It' ./);(;II(S; ''.fll,i, l/isll.
2. Add 111101\.' 1\'aSI)()Qn. oil to th~' em!>l)' "bUrl YOGURT SAUCE
and heal o\'er llLednlll1 heat \luul shimmering. 1 cup plain yogurt
Add tht, omom and '!. teaSpoon salt and rook 2 tablespoons minced 'resh cIIant.o
1111111softened, ahoU! 5 IlII1lUi<...... Sur 111 the wim' 2 tablespoons mlnClld 'resh mint
and t0ll1ll0 pUle, sc.:rapnlg up any bro'wncd blls. garlic clove. minced
Simmer until thl' WIIW Ius reduced by h~lf. about Silit lind pepper
3 IIlI11Utl..... tlWIl pou r 11110 dll' pn:'s sun' cooh'r.
BIRYANI
3. Sur ~ cup of the brolh.lhe bay leavcs. half of 6 I.'"e boneless, s k inless Chicken bre/lsts
till' IhYIl1\', and lulf of Ihe SJgl' IIUO the pressllre (8 ounces ..ch), trimmed
l·oo ker. Add the 101l1JlOl'S and P.lTll1("S.;11l rind (do Salt and pepper
nOi ..ur). Lock til\' hd m plan' and br1llg [0 11Igh • tellspoons "egetDbte 011
pr~',slln: owr hl~h heat. Cook. ad)ust1ll g th\' ht'J! 2 tllblespoonl unsalted butter
as l1eede{1 !O maLlltl Lll lugh rrt'S~L1re. for eX;K· ti y 'J 2 onlonl, hal"ed and Iliced V. Inch thick
Imlllltes for bn'lSIS o r 18 11l1nllt e~ for thighs. 8 g",rllc clo"es, sliced th in
2 j",lapelio chiles, stemmed, seeded, and
4 . Mea nwhile, add tl1l' remamlllg I tJbk""5pool1 minced
OIl !O t he ~ki ll e [ and rctUTI1 to 111l·diulll heat u ntil tabl espoon cuml"
,11111ll1ll'rmg. Add the I11mhroo m~ :m d '!. tcaspOOl1 2 tabl espoons "rMed ginger
I.a lt ,111(1 cook lmul brown, about 10 minull'S. Stir I c up water
m !Ill' garhe and cook for 15 $cconds. Add th~' 2 c ups low'sodlum chicken b.oth
rl'mammg Y. Clip broth Jnd <immcr. scra pmg up 2 cups basmatl rice
an )' brownl,d blls. $("t aSld(". y.; cup cu" ants o r raisins
2 clnn",mon sUcks
S. it.et1lo\'l' Ihc prc~<urc cooker from Iht' hcar. 2 tablespoons mince d fresh cilantro
Allow tbt· pres~un' 10 lutur.t.lIy rcit.'Jsc fo r 5 lIUlI- V. te..spoon IlIffron th.eads, crumbled
IIIl'S. ti1{'11 (llUck rdC"J~ any !l.'mallllllg pressure. V. t .. spoon cardllmom
Can:full), n'mow t he hd. allowi ng th e steam to
rscll'c ~wa)' from you. U <lIlg ~ slollcd spoon. 1, For ,hl' saucc: Sur I II of the \;\un' rngrcdL\'nts
IrJIl <fc r the duckcll to a scl""I'mg pbtlcr and lel1\ IOge ther ;lIld ~ea'i011 wllh salt ~nd pepper 10 I ~SIC.
wHh fOIl. it.e frigl·rall· until nel""<ied .

S low Cooke •• nd P ... sur. Cook.r

2. For Ilw BITY,lIlI: Dry til.· dlld'<'11 Wllh pap<'r
lowd~. dll'1l ~".l~on wllh ~111 .1IId p"pper. l ieu
2 rl'l~lx>om of tlu: 011 III ~ 12-lIIch ,klliel owr
1II"dllllll-hl~h Ill"JI UllO] JUII ~mok1ll~. BroWll
Ih.· chid"n hJ::htly on oolh ~Id.,,<; ••Ibout 3 JJ lIll-
UIl~. Ih~11 trJll~fl'r 10 ~ lil',m pbll·.
3, Add till' rem:nnlllf.: 2 Il',I<rmom oil and dll'
hlllll'r [0 Ih.· ,klllci Jlld he.1I owr IIlI.-duJln h... al
lIIlIIl Ihe hUlIl'r ha\ mdtl'd, Add Illl" onions
Jnd cook UIUI] loli all.! d,lrk brown .Irolllld
Ihe {'(I~..."i. JhOUf 10 1111I1UIl·S. Stir III tilt' boarllC.
pbpl'ilO'. ClIlllm ••1Il,] I t.lhle\poon of til\' glll_
g.·r .Itld cook for 30 'l'comk ~lIr 11\ Ihl' \\.lil'T.
'Cr.IPllig up any hn.)\\ Iwd hm. tI\l'1l pour !litO
rlw p",,,un.' rookcr.
4 . Stir til.' bf()lh. Tll·e. ClI r r.lI11' •. md rll11lJ1JU)Il
<;ticks imo Ihe pl'l.....sun.· cookcT.Arr.mgl· Ihe ChlC h 'll
011 lOp of thl' TlCl' and pl'l'S' h~htly to p:lmally
\Ulllll(·'1'l·. Lod, till' lid III pl.l':l· alld bnng to l11gh
pn......<;un.· O\'I:r l1J~h hl·al. Cook fOT es.Ktly 4 111111-
ut ..... a(~u'tlng thl' hl·.lI .I~ rl.·Cl... ~IT)· 10 mal1ll.11ll
hl~:h !,rl'~'ure.
s. 1t"IIl<)\e lit.· I're1lurl' cooh'r frolll till' Ill'at.
Allo\\ ,ltl' )In'~<urc 10 nJIUI':lI1)' rell'JSl'!or M 1I1in-
ute~. then qUid., rd"a"" JIl} rell1llmrlg prr«ull".
C.ln.·fully n.'l11o\'(' Ihl' lid. lllow1Ilji: lilt' It,'alll to
e'iC~lx' dW~y lrum \·Oll. Tr.1Il,fl·r Ihe dnch'n to :I
cultmg OOJrd Jlld tt.~11I loo<;el< \\'lIh foil .
6. Sill' till' nbmm. ",fiRm. card.Ullom, .1Ilt!
n'1Ullllll1g Ilhl.·spoorl t-:llI!,:~'r 11110 til\' TlCO:. JII<I
,,-'awn \\ 1111 ~llt ami Jl'l'pl'~'r III (JSle. Re pl.lCe thl'
ltd (do 11(11 lock) .md Il·t the nr(' <II otT till' heJI
uno! It 15 l'mllplel"I\, (emkr. Jbolll 2 I11IilUl.·~.
Shce tIll' c1llcken \I'llitch thtck. ))11.n l'd tIll' cin-
IUIlIOIl ~t l{'ks and tr.lIIsf.·r t ill' nn' to a ~erVIIl!>
pbtll' r. Ar T;l11~<' thc dnd,l'lI \hc~~ owr till' Tlce
.111(\ ~l·TW. p~NI1!: till' yogurt ".nln· Icp;lr.ltdy.
fieJ i :KitJIar Sip: BROWNED ON I O N S
Chicken B lryanl sh o uld be hl<;rhl y sea soned and
fla vorlul. The key to "c hle vln<;r Ih"t is th e inlll,,1
brown i ng of Ihe onions . wh iC h "dd s not only a
r ich swee lness but a d eep co lo r. We also found
thai the fl" vo r of the saffron d et eriorated under
h igh pressure. 50 w e stirred It In alter the pre $$ure
was rel eased. t hus bright eni ng the fi nal flavor o f
the di sh.
THE ... MERIC ...· S TEST I( IT CHEN F ... MILY COOI(BOOI(
PRESSURE-COOKER
CHICKEN AND RICE WITH
LEMON AND SCALLIONS
SERvES 6
AOVANCE PIIEP TIME : 30 mlnUles
PIlESSURE'COOI(EIi TIME : 4 m.nules plus B m.nutes
OiIlural pressure release
Ul')' I,u)!/' lIud:,.,. br("IjfS Ill," lin' IIi(' s,m,r )i:::t' {t"
IIiis ".'(i,l(', !( S,ltllt' <lr" much sm,lllrr Ih.m ",hl'~. ,i,ey
will "lwr.~lk b~r.IfI· ,11(, riff 's /<'Iu/I'r.•-Iud dol 11,)/ mr
Ct>UJ'('T/('d ,i«. ,IS II willwm 111111<11"",1>/), IImJhr
6 large boneless. sklnlen ch icken breaUs
(8 ounces each), t rimmed
Salt and p e pper
2 t easp oons vege t able oU
t ab lespoon unsaned butler
2 o n ions, halved lin d sliced V. Inch thick
8 garlic cloves, I li ced t h in
1 cup wa l er
2 cups low·sodlum ch icken broth
2 cups long"gratn white , Ice
billy leaf
t"blespoon minced t resh thyme Or
1 teaspoon d ried
cup f rozen peas
3 tablespoons fresh lemon Juice
1 teaspoon grated lemon zest
S scallions, sliced thin
Lemon wed<;res ( l or serving)
1. Dry tIl(' chleh-n wllh plpl'r (O\\d~. till'n ~e.ISOll
with ~l{
and peppt·r. I kat Ihe 011 111 .1 11-1lJch
~kiltel o\'<'r ilIcdulln-hlgh heJt until JUSt ~lIIok­
IIIg. I1I'OWll till' Chlfkcli hghrl)' on bo,h ~Id e,.
.100111 J 1l1111lI1e~. IhCll 1r:1I1~(l'r 10 J Cl.-.III pl.IIO:.
2 . Add thc bUlll'r to the ~klll.·t .mel ml'it OWl'
mediulli heat. Add the OIlIOIl~ ,lIld cook 11Iml <oft-
~rll'd. about 5 llllIJUtl"S. Slir ill ,he g:lrhc ,llId coo k
(OT 15 ~cco11(k Stir 111 rill' \\~lIer. ~Cr:tpiUg lip .my
hmwlll'd bib. thcn pour 11110 th.· pn.... 'un· cooker.
3 . Snr the brolh, r in" h ly 1~·;tf. Jl1d [hynll' 1l1tO the
pn~lln.: cookcr,Arr.mgl· lh., chlckel1 011 lOp oflhe
r i{'c Jnd pn~ h).\hlJy 10 paTtully >Ubllll·'1'l'. Lod,
(he lid III piaee Jnd brlllg 10 high pn.~lIrc over
lugh heal. Cook fOT ('xactly 4 111111U1L.... JdJlIlllllf.:
thl' hl'Jt as nl'C{""'\ary to lIlamtam IlIgh pn"\sun'.
4 . R('lIlo\'e Ihe pn"S!iur(' cookt'r (roll1 the 11l'~1 .
AlIo\\ Ihe prr~suf{' 10 IlJIlII'~II)' n:kJ"<' for H
IIIIIIUI •..,. thl'n <Iuu:k rde;!'e ;l1l\ rl·I1I.IIIlIII~ prt-S-
\ure. C.lrt·fully R'mon' th~' lid, allo\\ 11I!; Ih e ~tl'Jm
to ."'t.lpe J\\Jy fmlll you.Tr.I1I~rl'r til.' duckell to
,I lumn!:> hoard lnd H'lIIlo~'h \\1I1t I(lll.
5. \)I~,ml till: b,l)" leaf. Stir the I'l',I', klllon JU le."
,lII d lemoll lest 11110 the fin' ;111<1 ~C:',I~OIl wuh
',Iii ;1Ilc! pepper 10 lastl.:'. It.'pl.lce til<' hd (do not
lork) ,\lId kt the rKl' 'II 0 11' the h<':11 IIllnl II is
(Olllplell'ly I<·nder. ,Iholll 2 1I\1I1\11.~. ')lin' til<'
dlu:h'lI Y, 11\<"11 Ihu:k. T r:m,rl'T till' rin' to a ~eT\'-
1IIj:: plaltl·r. Arr.mge the dlllh'lI \11("\'\ O\'er the
TI,l' .lIld "prinkl.· "llh the '\(",Illiom. Serw with
IIIl" kmoll \n-dg.~.
Pressure Cookers:
How Do They Work?
Pressure tookers lorm .. close d syslem in
which the lempe ' illu.e of boll lnS! w.. ter
un b e raised . Instead o f boiling ill 212
deg.ee s. the lemper .. lure Inside .. pressure
cooke, ,eathes 2S0 degrees. Bec .. use lood
cooks at a highe, te mpe, .. tu.e. it coo ks
slgnilic ... ntly ' ... sle,. Re< lp es Ih .. t Iypltally
, .. ke hours will COOk In h .. 11 Or even a th ird
of Ihe lime In .. pressure took e r. us ing a
Iractlon of the e n ergy. Bec.. u se ve ry little
moisture estapes Irom the pressure cooker,
less liquid Is req u ired , resulting In more
intense flavors .
Unlike the original "jlggle· top " pressu,e
cooker that sounded like ... ,ocket rudy
to I"unch off your $love, the s p ring vatve
pressu,e cooke,s .. vail"ble now h .. ve uken
Ihe fear and guesswork OUI of pressure
cook ing . The new cookers use a precis ion
s pring Inside t he val ve to set pressure ,
which Is indicated by ... pin, .. rod , 0' Ihe
presente of .. s le .. dy st re .. m 01 Sle.. m . This
makes determining when hlS!h pressure
has been rea ched, .. nd when timing
s hou ld begin, much eas ler, Ve ry lillie
ste ... m escapu, 50 t he notoriou s hlu ing
sound is virtu"lIy ellm ln .. ted . While the
thought of using a press ure co oker m",y
b, lng back memo,;e s o f ev"cu .. llng Ihe
kitchen 0' t"king cove r when Mom wa s
"de·p,e SSU';ling," we found the new w... ve
of p,ess ure tookers 10 b e u fe , euy 10 use,
"nd real time·s"vers.
PRES SURE-COO K ER
ME X ICA N - ST YLE CHIC KEN
A ND R ICE
SERVES 6
"DY" "'CE PREP TIME: 30 m.nutes
PRESSURE-COOKER TIME: 4 mmu tes plus 8 m".. utes
natu ral pressu re rele ..se
UU,I!W(", " Hmu,I;IU';r S"U$'~I!'-. 11,.,), /", .11/"'1111110'11
/;" II,,· ,It",,:,•. i'lIIh' be,m, ,ur mu/m,.",,1 ill '/11'
'i1I~/r , "111 dll)' rrd 11{',m.. lI'ili 1I\'r.ll. Scfl'f' 11'1/1, I,/r",),
,.f /r", $" "(('.
4 1...S!e boneless, sk inless chic ken breasls (8
o unces e .. ch), Ir lmmed
5 .. 11 and peppe r
4 le.,poons vegetable all
2 onions, h",lved and sliced ~ In t h Ihkk
2 J"'..pei'lo chiles, st e mme d , seede d , and
m tnte d
tablespoon cumin
ta bl espoon chltl powder
8 garlic clove$, Sliced thin
cup wate,
2 CU P5 low-sodium ch icken broth
2 cups 10ng-gr"ln wh ll. ,Ice
pound ch or llo sa u saS!e, cut Into 1·l nch
pieces
(14.S·ount. ) ca n di ced lom .. toes. d r.. lned
<'5.S·ounc.) can pinto beilns, , In,.d
Yo CUP minced fresh cilantro
4 " .. lIlon 5, $lIced thin
LIme we dS! es (fa. serving )
1. D ry the lllld,l'l\ with pJp.·r 10\\\'1-, th.·11 ..... J-
~11 wl1h '-lit Jnd I'Q'I'<.'r. I leJI 2 tl'J~I'OlIll~ 01111<'
011 111 J 12- mdl <)...,lkl ow. 111<.'dnllll-llIl:h tlt"JI
until Jml 'lIIokmg. (3 1"0'0\'11 th.· d l ld,l'lI h!!lllh-
on hoth ~ Id.·s, lhom 3 1Jl,mll.·~, Ih.·11 trJII,I"r '0
a d ean pl,lI.·.
2 . Add th.' 1"\.·1l1,lirung 2 tt'."POOI1' milO till- ,~tI ­
ll-t ,lIld Iwal ow. 11Il'diull1 Iw.n until Shllllll1l'rlU!l:.
Add Ih.· nmorh.jo.J.'pdIO', 01111'11. ,1I .d ~h.11 PO\\ -
deT. ( ~oo k unlll the W!!l·I.lbll·' Jrc ~Iiened. JboUI
5 1I11111I1e" ~\Lr III the !--'":Irl le Jlld fook lor 15,.'(-
omk \lIr III till' W,ite r, ~"'r.Jl'mg up Jll\· bnJ\\ Ill'd
hll" ,h.'11 pOUT 11110 till' pr"~~url' fooler.
3 . 'lor the brolh Jnd rH.'· 1111'1 til\' I'r."~IIT.·
coo~l-r. Arrdll!;e Ih.· dlich'lI 011 IUp of till' rl'''-
,md ]I"'\S h!:htly 10 p:l.TlIJlly ~lIbll1er!:.·. Sprmlll'
the ehllrizo and tull1ato~"S ow r Ihe dlKlell {do
not mr). Lock Ihl' lid III pbcl' and brmg to h Igh 1. Dr)' tho:- po rk With papl'r lowel<;, thell $o:-;rSOIl
pr(:S$urr 0\'1' 1" hl!;h h"J I. Cook fo r e:,(Jcdy .. min- wllh SJIt :md pepper. Heal 2 tcaspoons of the 011
utes. ldjuStm!; Ihl' he:u !l~ rll"Cl~~ry to mJH1lain in a 12-inch ~krllt't O\1.'r medillm-llIgh hl'Jt ullnl
lu).:h prr'~ull.·. JUSt smokillg. Urown l!llf of tlil' pork, abolll If)
nmlUtl"S, thl'n ~dd to Ihe pl'i.'SSurr cooh'r, Rcturn
4 . Relllo\"(: dl(: prt'Ssurr cooker frolll the heJt. the skillet to medlUm.high ht,~t Jnd rrpcJt \\llh
AIIO\\ the prt'SSur..- 10 Illlllnlly rr ll'J.Sl' for S mm- 2 morr teaspoons 011 and the n:mammg pork.
utl"S, then qUIck rrlea<e any n:.·ma n nn~ prrssuTC.
C!ln.·fully n.·11\0\'C till' lid, ;1110\\ IIIg till' \tl'Jm to 2. Add the rt"m:mllllg 2 teaspoons 01110 tht, l'mpry
"~.Ipe ,IIIJy from you Tr.IIl~fl'r till' chl('h'u 10 a <killl,t ,mel h",ll O'o'l'r IIIl'dlum iWJt ullul slullul1er-
l'Irnlll).: \xuru Jud 1<'111 1OCN.·ly with forI. 1111;. Add Ihl' omom Jud Yo tea<J'OOn oult :uui
cook IIllnl <.Ofil'lll'd, JhoUI 5 IlIInU1l.... Sur 111 thl'
S. Sur til\' I'I'JI1\ ~l1d ulJlltro 11110 Ihl' TIel' ~nd garlic and cook tor 15 5CCOllds, Sur III Ihl' WII1l'
<l'JillU \\ Ith ~"It ,mJ p"pp<'r 10 tJ~tl', Replacl' till' and IOl11alO pastl" ~r.rPlllg up all)' bruWlll'(l bits.
hd (do nOllock ) Jlld klllll" ncl' <It off th(: heal Simmer unnl till' wille ha~ red u, ed by h~lf, about
unnl It 1< completely te nder, abou l 2 11lUlUteS, 3 Illllllltc<;, tlll'n I>our mlO Ihl' pl'i.'S~lU'C cookl'r.
SIICl' the chl('kell ~ mch ch ick, Tr.l1Isf,' r the Tlce
to ~ <ervmg platter. Arraugt' the chicken .hces 3. Add half of the ol'i.'gano, the bay kavt'~. Jnd
ol'Cr the r ice an d <prm kle wl1h the 'callion~. red pepper fl.1h"'i to the pn:,)UIl.' cooker and ptlur
Save wllh till' hme wedge<, the IOl11alOl'$ wuh th.'ir JIUCI' owr the lOp (do
11 01 stir). Lock the lid III pll n' 3nd brlllg 10 high
preS<\lI'i.' owr lugh hl'a!. Cook for ,'SKt])' 20
IIUI1U1eS, 3lljll~tmg till' Ill':lt a~ nn'dr:d to m,lll11:lln
PRESSURE-COOKER MEATY 11Igh prr~surc.
TOMATO SAUCE WITH PORK
4. Remove the prt'SSllrr cooker from Ihe he,ll,
MAKES llbout 211 Qu"rts, enough for 2 to 3 pounds
Allow the prc~~urc IU nJ1Ur.rlly rt'lca\C for 15
of pasla
mmm~", tlll'1l {IUlek rt"kasc :Iuy rrrnammg pre~­
ADVANC E P~EP TIME : 30 minutes
sUTC.Can.-fully f.'move the hd, ~lIowlllg the <team
P~E5SU~E ' COOKU TI ME: 20 minutes plus 15 minutes
to I'SCJpe away from you, L\,t thl' s;tuce So,'lIll' for
",,!Uro'll preS$ure releo'lSl
:; nlltlmc:l, thcn U\C ~ Wide ~poon to skUll che fat
"/1m:t IkllWtls b.JllrlrJ$ brif dU1(1I n~ISI, (III mid , ·I/Iflr o lr the mrf.1ce.
I","(N, {<III be- mbsrillllrd[.,r IIII' /k'rk. fk {,mjillu", I,·
Jlir IIII' IIlII""'~1 111111 fill" smu,' Ix-",rr (rJ('k,,~!!, or lilt)' 5 , Usc: a wooden ~poon to brcak up tI'l' PICCt'S
ulll .11111 III lire b"I/,'''' "mllwm ..... II,."I1I~~ Ilu' I'TN- of meat. U\,fon.' t{)';~m!,!. tho:- ouuet' 1\ 1111 rooked
mrr '" (oj/III' /1""" I/,IIJIfolll)' ./;., 15 1111111111") is ke)' III pasr.J, dl.\Can\ till' h,,}' le.1\'("', "lIT III tll\' n.'nl.lllllll~
II'/II/(-r, //I(.isl 1111",/1. t,lbk~l'ooll orq;,-1110 alill till' I'J~k'), ,lIld 'l'J",m
with salt :md pepP('f 10 t,Nl'.
l p o unds bone len country -s lyl e polk rIbs,
t rimm ed and cut Into , ·lnch pl "IS
Silit and peppe' :Jl!Jt J(itclllat air : SAve SOME FOR L A TER
2 tabllSpoonl vegetabl e oll We designed thi s reci pe t o make eno ugh to sauce
.2 onIons, chopped medIum 2 to :5 pound s of PlISt ll, It ju st mo'lkeS sense to mllke
12 gllrlic cloves, minced a big batCh and free~e whlltever you don't use, The
c up dry red w Ine sauce can be cooled, covered , and refrlgero'lted l o r up
l tllbi lSpoon s tomll to paste 10 three days or fro~el'l for UP to o ne month. If you
.2 t abllSpoon s m Inced frlSh oregano prefer a t hicker JIIuce, o'I fter the pressure has been
o r .2 teaspoons drIed released , remove the lld, se t the prlnure cooker over
.2 bo'ly leavlS medium heat, and si mmer 10 the desIr ed conSisten cy
V. teaspoon red Plpper flakes while you cook the pasla. The flilvor o f fresh herbs
I (28·ou nCI) can crulhed t om at _s tends to become muted under high pr essure. StIrrIng
(28·ou nce) can diced tomat_, half of the oregano lind 0'111 0 1 the po'l rs ley In III the end
V. c up minced Iresh pusley preserves t neir flavor lind brightne ss,

THE A M E~ICA ' S TEST KI TCHE N FA MI LY COOKBOOK

PRE SSURE -COO K ER CUBAN
BL A CK BE A NS
SERVES 6108
ADVA ... C E PIiIEP T I ME : 30 minuteS plus overnight
SOOk on9
PA ESSU RE·COOKIHI TIME : 25 mInutes plus
20 mInutes "<lIU'(l1 pressure rele//lse

S(lI1kil(~ ,III' bt'.IIIS j)l~'m ;gl" will msm ,' (mUll)" ("I 'j'U /)'
( ... ,/.:,." IH',lIIS. if )'<UI fi>rgt:1 ", $."'1.0 tiJr /)e,1I/5, ,iI/sf
thr /I(odll!. ,11.." /U iCl1,)u'l1l~ /l1(m til <I Imxr /1<)",1 1I~11r
1'11"11,1:11 U\1/(( /0 ("'~r ,111 lugh POIIT'T .{!" 15 m;/IIIIfS,
Dmi" 11m/ pwurJ ,,1,h Ihr rrrifH". Sc'n't' ,,;/11 5,111'
lrrlllll mid TablU(I,

2 teaspoons lIegetable 011

po und chorh:o or nngul ~. sausage,
quartered '.ngthwb, end slked
YJ Inf;h thlek
2 onions, chopped m ed ium
ted bell pepper, sl emmed , , . . dod , and
chopped me dium
4 teaspoons cumin
Chor.zo or hr>gUota stM./1.age ack! aulnenlot flavor to Cuo.n
Salt
Black SNns
12 garlic cloves, m inced
3 c ups low-sodium chicken broth
1 pound dried bl;u:k b eans (2 cups), picked
o ve r, rlnl;ed , soa ked ove.".lgllt, lind 3 . Lock the hd III plac<' and bring to IlIgh prl~­
d.lIln . d ~1Ir" o\"er lugh h,'at. Cook for eXJctly 25 n1UlIl1es.
2 blly I.... v.s adJustm g the h,'at as tK'eded to m amtam hrg:h
2 tableSpOons mlnt.d frts h or.gllno prc~S\lr,'.

0 ' 2 teaspoo ns dried

Yo teaspoon red P'PP" tl ak.s 4 , It,'mOI',' till' prc-.su,,' cooker frolll till' h,',n .
Yo t Up m inted trash t llantro Allol\ the I'rc~~ure 10 nanrrall\' Tl'k,l~l' for 2t1
Pepper mlllLl1l'~. tht'Jl qUIc k ,d"$c am r"rn,IIJlIl1l! 1''''<;-
Lime w edgts (tor " r>llng) ~\ln..'. Carefully n'1Il0H' t h ,· Ird. ;)IJOWII1!-\ Ih~' 'tl'JIlI
10 (~;I P" ,1\\";1) from YOIl. I) 'Sl"tn.1 till' h;)\ Il'~\'C~.
1. I-il':n lhl' 0 11 III the pn"S.~ure cooka ove.
lIll'dllJllI-hLgh h~'at UIIIII ) h m llm'r mg. Add Ih~' S. Sur 111 Ihe browlled chori 7.O. R('plat"· til!: I,d
(ho r1:l:0 aLid cook mllll brown,'d. abom 5 LIlLn- (do nOI lock) lnd 1..1 th .. belm Sit otT the h('lt
Ule~. Tr:.I1Isr~' r the cllO rl ZO 10 ~ SLlIlIl bowl an d lInnl . he chorizo IS hot. 10 to 15 1II I11utl·~. lkfoT'"
r.-fTlp:r:1te. lC3vmg the r~' n d" r,'d fl t behind LL1 SC T\"lllg. su r III th .. ,,·mr.mmg OTq;.lrlO .lI1d thl'
the pr,'ssli rc cooker (YOIl sho uld hal'C ,I[ l ea~t 2 dl:mt ro an d sc~son with qlt ,mel pepper to t~qe.
lL'a~p oom but if not . ,ul>'.tltIL\e wgct'lble oil for S,'r"e wll h till' lime w.:d gc, .
th,' rl1l~illg fat).

2 . R eturn Ihc pn..'S~ure cooh'r wnh the rendt'red
61 IU IIlt'dru rn hea t utml dllrnrncr ml,;. Add the
011l0Ll~. bdl p,·ppcr. CUIIIIII. alld Yo t"a~pool1 :;.alt.
Cook umil Ih., \"l'~e t.Lbk'S ,Ire ~o fl cned, abou t 5
mLrlUlt'$. SUI' 1lI the 19Th" .m d cook fOT 15 "C-
om\-. ~trr III the brot h. bl.lck beans. bay le:Jws.
h~lf of thl' o"·bo;r.no, ,111(\ till' n'd p,'ppcr fb h·~.
~r r.l pLllg up allY b row ll,'d bll<.
:}eJi :}(ilclw, :ljp: A NATURAL FINI S H
Beans ha>le a natural aftinity for the pressure cooker
en>ll ronment , tx.rt we fOlJnd that the trick was to
I.a>l' the", In the pressure cooker under natural
pressure relea se un t il ",ost o f the press ure had
dissipa t ed. This gi>les the beans a chance to fully
so ften under less Intense pressure , keeping them
fro'" break ing ape rt . Because we like a sub5tan tl.,1
sauce for our beans, we used 3 cups of broth.
Testing : Ch oosi ng the Right Press ure Cooker geJt :Kamen 5i,,: SOAK ING B EA N S
We found ~ w~y to m~ke 80510n Baked Be~n sln Ihe
rt)(' (Urn'llI gellcr-lUoll of pn-ssUn' ..ooh'", IS 1:lr pressure cooker th~1 were rich. inlensely flavored.
<,af,'r Ihan th .. 1i"1 !!,-'lll'r.11I01l and IIl'\\ modd~
!Ind cre!lmy In lus t about an hour. st art to fi niSh. II
"""Ill 10 app .. ar qUIll' o lt,'" now Ih,l! t11l" tl11W- look som e work: First, we started wi t h a tr ied and
,W11Ig aJ'plulln' is blck ill \Ub"I,'. " ' ith pril'", Irue reci pe that took 4 to S hours in the oven and
rlll).:1I1f( frum alx>U! S¥ l 10 mon: thall S:WIJ, I\\' used 9 cu p s of w~ter, To ~d~pt it for the pressure
wOlld,'n:d how 10 makl.' :1 d''C1'>Ion :Ihollt wl uch cooker. we c ut b~ck sI9n1ric~nl ly on the wa ter (10 2
modd 10 buy, '"'pl'(bJly siucl.' :1 l' n:~,u n: l.'ook-' r cups) ~nd focused (XI r !Il1enlion on the liming. We
,hould n'J[)Y b ... :1 onr('-1I1-3-11(,'111111.' p un'ha~. So tried making th is reCipe with unso!lked beans. beans
w,' or,kn'd 111' pn",slIn- cookl'rs 111 dw lIu.I.!I,· .lIld lhat h!ld been s~ked overnight , and be,,"s thll t h~d
top of d ll.' prIC,' r.mgl' and he'ldNlm!O lilt' I..ud,,·n been Qu ick $OlIked . both o n the stovetop and In Ihe
to gl'l l Illlldll' on Ih., lliflen'nn", R I):ln off we microwave, The un$OlIked beans look 100 lonst to
rulnl (111l the ehl'apa allllnillum model .. for IWO cook, even under pressure. The beans that had b een
n·Jwn .. : Browmng 111 thl'lI1 's oftt'n I1m...·cn and microwaved cooked unevenl y under pressure. II II
th.... l:l ll " .. Jet w it h enuUl mg,,:dlellh, \~lt· al"l essential. therefore. to $OlIk the beans overnight to
,,11111111.11.·.1 lrom tlw nUllnng any \l1Ialler 1'01\. start the so ftening process. The overnight s~k £lave
.1' WI.' \\~Imed to be ahl., 10 pn-pare up to "'gln us the c reamiest lind mOSI evenly cooked beans. and
,,'r\'111)..'" .11 om' \1111 .... Nor d id I\'l' \\~m t ;, pot with Ihey needed e mere 3S minu t es under pressure.
lkl.lchabk· ~m,,[) pJflS we cOll ld Itl'i,· or h:md[ .....
Ih.1I wO l1 ld Sl·t hO I on the ,towIOp.
With ~I\; modcl- 111 Ii,md. In' II l.Id ... hJlch aftl'r
hJI<.:h of T1'>Otto ,l l1d bah'd bcJII~. to dt'll'TlIHIIC PRESSURE-COOKER
hO\\ tW.,[1 wc could bmwn 111 till''''' ('oo)..,'*" hOIl BOSTON BAKED BEANS
"a'll) II'\.' ..ouill tdl 1\ hell fu ll pn"'~ul'l.' \1,\\ n:arh ... d. SERVES 6 to 8
~lId how \J.t~,[} .md ~'Jsily till' IlllIck-n'ka~ 1,1[\'1.' AOVANCE PR EP TIME : 30 mlnules plus ovemtght
I"'allln' worked. W hal we 10llml I~ IhJI dll're l~n'l soaking
OrlC al"Oluldr p.-ncel pTl."~IITl.' <:ooh·r. but Ih~·Tl.' PRE SSURE' c OOKER TIME : 35 m,nu tes plus 25 minutes
.m: <.'\· rIJil1l}' \OlIlC Ih~1 do Iht· Job ~.l f,'ly .md \1'\.'[1. natu'!I1 pressure release
Our ':woTlle lIIodd \\~I ~ the Fago r 0110 8-
Q U:Ir! l')r('SS lIrc C ooker (SIO'),'),J), IIl udl Iud S.",lm~c IIII' /w,m.' "''f'm(~II' will ,'IISII ,r rTr, m ,),. 1''''111"
.111 of the fl·.nur,'" I\,<, II'CI'I.' lookll1~ for. eX(I.' )11 c.."knll"',IIIS. ...."Ir lINk. lilt' s,II'-fIIrrd 1,,),1" 1!f}1I /,<'m
for .1 dc.,r lll(hr.uiou tl Mt lugh pn'~~urc h~d OCCIi lit!· IU{s /will', IS muri, j.ulia 1111111 b,I(,11/ 11/111 i. 1/0)/
n-.KheATIII\ modd dOl'S have ~ pn."\'llr'\.' IJld1l'Jlor. smdhd. If $,,1/ p... /.: 'S 1111,\1\\1"""1'. SIII'Slim//' 11111',/11,,1
but II only IIIdl(al.", \\'11<'11 All pn.'<~\l n' has h""l1 ,mll'mll (If b"("'L tf 1"'11 "",1.'1' t/rr)( br,ms ill ",/11111(1',
n·I.-a,.'rl, Thc ~ig,Jl.J1 lor lugh pn"'''tlI'' 1\ J "gemk' 1~"I'IIII"" ,1 It· ,/rid 11II'n" 1I\lIrr WI'(11 )~." rril(,,, I/U'ru,
~t'''I.k ,In'am of ,tc.lIn"-a Jud~lll'nt .',111 tllli ,I.; 1111')' ,,/os••'" /"1111<1 II'/,il1' $1,,,..,/.

1'1.'(11111'1."" IAlIuIIlT1l)' \11th thc cooker. 110\I<'l'<'r, 11,

(IJud.-n·lc,I\.<' I':tlvl.' IS ]arg.'r IhanlhO'il' on mlny of " ounces ,el t pork, tr immed of rind and c ut
Ihl' other (,00)..('" and. more LlI1 pOn;UlI, tl1t' 'I,'am Into I -Inch pIeces
I' dm.'lled all-J), frOIll thc (ook. " '" ~J.,o liked that " ouncn bllco n ( 4 , lIce s), chopped fin e
till' modd h;,d .1 1I'1{i<-r baS(' dlJll li1 o-l. .llIowlIll,l onion , chopped medium
lo r ....hler browmu/:t Jild .all[~111 g. y. cup plu s 1 tabl n p oon light mola sses
1 pound dried small white beans (2 cups),
such as navy. picked ove r, rinsed, soek ed
o vetnlghl, and dr!llned
2 cups w~te r
1 Y. t ablespoons prepared b rown must ard
2 t easpoons eld er vlneg ~ r
Selt and pepper

1. Cool til\' ,lit pork Jnd baeon 111 the p n:~~urc

<,ooh'r Ol'Cr medllLm hl'at Ulllll h~ht l y browllt'd.
aoom 7 1IL111lltc\. ~\lr 111 the omon :md coo k lIll l1 l
~Otil' l K'd. :Ibmll 5 111 111111.", Sllr in Yi CLI p of the
lllol.I 'w~. [h.· bl·.m,. ~II\I hot \\"JI,' r,

THE AMERICA' S TEST KITCHEN FAMILY COO KB OOK

2. l od: til<; hd III p b n' Jlld brlllg 10 high PI'I."'- owr lugh h'·JI. Cook for "'''Jnh 4"1 IIlIllUlc"'.
~LLn' uwr hl~h h~'al . Cook for O:)I:.U"lly 35 1I11I1L11'·~. JlljlL(!1I1t-; tlw h ... 31 Ji IR"'t-'<-<;"'lr~ 10 1II.1II11,L111 lu!o!h
J,~u"lIlg liw ht"ll d\ IIn·d.·d 10 IlJalnldlll h l ~h I'n·'.$L1ro:.
pr'·~~Llrc.

3, Rl'1Il0\'e Ih., p"·"lI rc' (ooll:r ti"OlII !II" 11 ....11.

3. R CIllOvc thc pr,·~suTo: cooko:r from Ih.' heat.
Allow Ihe pre~sllr~' III n.lILlull), n'It" J~c for 25
L1!\lILI!l·'. illl"n qUick rd.·~,.· ~Ilr I ..'ml\lllll~ pr,·~­
\111'1.'. C,lro:fully To:mow 111l' lid ..11I0WII1).: Ih,' , Icam
10 "'01'" .m';!}" from you.
Al1o\\ illl" prl·«lIfI.· 10 11.1Il1r.llly rcl"J'" tor 15
1I1111l1t\·" \h\'11 <llI1ck To: I l:a~e ,II I) r,'1I1,11111111> pre'-
<'111"1.'. ( :.Ircti lll y To:1I101'e the lid, allowll1g t ill" \ll',1111
10 c"L,[',' .1\\'.1)' rrOIll you. Stram Ih\· hrOlh 11110
.1 brf;e nmlJml'r and chs(";1Il1 !ll~' ~lIds. Lt'l IlIl'

brol h sCIII ... for 5 11l1111lt~·,. till"1I ""'.1 II ak 'PO-OIL

4 . Unng Ihe IIU)l:lI1n' 10 .1 SlIIlIner O\'~'r IIwdlum 10 ,lllll Ih~' (u otT till" ~urfJ"':. S"J'\OII wuh "'Ilt
hl',l1 ul1lil i1H." \.OI1ICl" h.l~ illl(ken~·ll. 10 10 15 .md p<'pp... r 10 Uqt".
Imum,·,. Off til" h,':II. mr III !l1l' To:I11JlIIlIIg lablc--
~POOll llIola<.)<'S, 11lu~lard. and\,m"'g:H. and 'cason
Wllh ~lh .IIIJ pt.·pp,·r 10 1.I~t,..
PRESSURE-COOKER
MASHED POTATOES
PRESSURE-COOKER RICH SERVES 4 to 6
... OVANC!! PREP TII'IE : 10 mlnUles
CHICKEN BROTH PRESSURE,COOKER TII'I E: 8 mmUle$ IlJD
...... I<ES aboul 3 Quarts
"'DV",NCE PREP TIME : 10 monules '/r)' .<IIrrlll.(' 1 1<I/>I("},''<I11$ 1111/1,(,,1 f"'ih ,/111'('.'. p,m,-
PRESSURE,COOI<ER TIME : 4S m,nutes plus 1S monules Ir)', ,,, rh"flJ)(,11 (,"'krd />,'«111 1/11<1 lill' 1~'I,III'<·~ I~:I;''''
,rn'II~I,'.
natural pressure relea~

J Ii, 1&(' I,' 11.<" 114"./(, (/",k.'" /(~> 1If'r",,<(' 1/It'Y 11'1I~'
,~r.-,II .I"l1w <1"'/ dr,' (111',lll Sn- I),~\I(' 91
{rt-r:::ill.e bu./Ii m ("IIl~'II,,'1II Iwrth'IIS.
2 teas poons lIegtlable oU
o nio n, choppe d medium
6 pounds ch icken lellS, .eparale d Inlo
drumsticks and thlllhs (see page 303)
10 cups waltr
2 bay leaves
Sail and pepp.r
1. I k at Ihc Oil III th~' pn~ur<' eooko:r owr
Im'dlllm-high he;11 IIIml ~hIll11lICrlll!(. Add Ih,·
011lUl1 Jlld cook uuul \wU browno:d. aOOlll 5
I1II11U1t·,. Add till' chich·lI. W:1I'·I". :Iud I);IY Il'aw~.
2, Lock thl' lid in phc... and brmf; 10 lugh
[jL)l:Kilcfua1 [jip : A FULL 45 MINUTES
Ch icken parts cooked under pressure release an
.milZlng amounl of 'IllVor. We wanled to know whal
lhe minimum and maximum cooking l imes could be.
The broth was well flavored .fler 30 minutes under
preSSure, but a full 4S mlnules seemed 10 eke ('ven
more fJallor out 01 Ihe chicken bones. Making Ihe
broth a day ahead Md refrililoraling II will make II
easier to remolle most of Ihe lat.
2 pounds runel polatoes (4 medium),
I'" /11'1 "" peeled, quarte red, and CUI InlO
I-Inc h chunks
Cup wate r
Salt
1 Cup hall'and·half
8 t"blespoons (1 stiCk) u nsalled
butter, me lted
Peppe r
1. Plan' till' p-oI.IIO<'"'i, \\~II ,' r. lml y" 1~'J~p00I1 "-lit
III Ihc pn."';;lIr<· cooker, Lo.:k liL,' h(1111 pl.II"C Jml
brlllg to hIgh prc-<'UTo: owr high h,·.11 Cool lor
"''',I<ti)· Ii 11I111U l e~, J'~UslLng !l1l' h".11 ~( II('<·,I.-d
Hl 1I1,lIm:ml lugh pl'I.'Ssurc.
2. Ih' mu"c illl' P""surc cooker from Ill<" he.1I
P ""'s.~\1f1.' .1I1d lllllck rdl'J~'" tilt,,, PTt.'SSIITI:. C:lret'ully r,'mo\'l'
illl: hd. l lloll U\g Ihe q,';UIl 10 c,..:ap,' ~I\.I\ tmlll
you. Dr.un Ihe pot:lIOI."S 111 a col.1I1dn .md to"
g<'lIIly to ....·mol·... Jlly exec" WJI,·r.
3. Rl:IUTII lit" dr-LIned pol.IIOI.... 10 Ihe 1'1"I."",ur,"
looh'r .md cook. IlIIcm'•."n-d. o\·•."r llIe<hUIII he,,11
1111111 all)' ,')1:«"« waler ha, ,·\".ljlQr.lI,·.1. .100111 1
111111111,".
4 . M ".IIl\1 lulc. brmg til<' ha lt:'.lI1d_h,lh 10 ,I '1111_
1Ll,-·r II! Ihe ILlICro\I';LVC. 011" Ill<" h~·.II. 1U,111t Ihl:
"OI.lIO,,~ to ,I ul1Ili.)rm COI1'Nelln'. G"UlI~ 'lir 111
till" melted btllll'r lIIltLl Ju~t rombi!l~·d. Sur 111 YJ
l"lIp o t" tilt' hOI h ~ It:' ~l1{t -h:IJ f. Add !lll' rem:lIllI!lg
Yi cup half-,l11d-haJ( ~~ nt.'n'<sary to adJu'l thc
rO Il~i<tenry of the lll.lshl'd pot,Hoes. Sl':I<Ol1 with
,:lit .md p l'ppcr to ta<tl'.
VARIATION
PRESSU RE-COOKER CHEESY MASHED
POTATOES
Fold .2 cUP' shn:ddcd e~tr:t-sharp rhcddJr
3ml .2 tablc<pooll< ,our c rcam tllt O the IIlJshl'd
}J"OUtol'S wilh till" h,lIf-and-half.
PRES SURE-COOKER
SMA SHED RED POTATOES
WITH GA RLIC A ND CHI V ES
SERVES <I 106
ADVANCE PREP TIME : 10 mmutes
PRESsuRE·COOKER TtME : 8 minules rllIiI
ION litis nt.<lir. r"IIW f)'-.<I),/r sidl' dislt. Iltl'f,· is Ihl 1I!~'d
I,> palilif 1','I<1I(l("S.
2 pounds red potatoes (6 medium),
scrubbed and cut into I-Inch chunks
cup water
bay lell l
2 garlic cloves, peeled
Silil
4 ounces cream cheese, softened
4 lablespoons (v, slick) unsalted bUller,
mel l ed
HOI waler
3 tablespoons mInced fresh chives
Pepper
1. P b..:t." thl' POUtOl·<. \\·;I\":T. b.t~ k.tf. ~I Thc. .tnd
\I, lea'pOOll <alt 111 tl1l' pn'''ufl' cooke r. Lock till'
lid III phCl' JnJ brm g to hIgh pre,~ure owr hl!,!h
hl"<lI. Cook for e~Jetly R minllte<. ;\CljU<;ti11!,! Iltl'
I1l\1I ;1;; 11eedl·d to m:lllll.lm hl~h pn·s'"re.
2. Relllow tht' prt."«ure cooh'r fnll1l thl' 11l'.11
.lnd lluirk rdea<l' the pn.·«url·. Can.'fully ret1lon"
tl1l' ltd. all v\\"ing: tltl' ~tCJnt to C'(~ P l' ~way from
you . Drain tlt<> pOtatoc, and !!Jrhr m ;l colander
,lIld to" gcm1)" to rel1l\lVl' ;lIl~' l'xn's< water.
DI,..:.trd the h.l)" kat:
THE AMERtCA'S TEST KtTCHEN FAMtLY COOKBOOK
3. R etur n Ihe potatol"S ~n d )?Irlt c [0 dIe pn.'~<urc
(ooh'r .md l"ook. In1Co\\'rnl. owr mcdilnn lll'.)t
IItm] .1I1y l'XCl'~ w.lIc r h;l~ l·\"apor.llcd. about I
mmutc
4. OtT IJll' heat. mash [hl' pOr.l!Oe~ 10 J c hunky
rOl1SI~le ll cy. Gl'ntly ,(IT Itt the l"rC ~11l cht'cW Jnd
ml"ltl'd buun 1111111 JII<;I (omb trll'd. ~tlr 111 hOI
\\~ltl-r ,1~ llCCl'<s:lr)' to ~djusl tlK' l'on,,,tency of
dll'l"C thl' potatol'~.l3cfo rc scrvillg;,.>ttr in t hc chive, ,md
<l',I<OIl with ~Jh Jnd pcpper to la't<:.
PRES SURE- COO K ER
R ISOTTO
S~RVES <I
"'DV"'NC~ PR~P TIME : 20 mlnUles
PRESSURE -COOKER TIME : <I minutes plus I mmute
natural pressure release mD
.,l r/'"ri" rire is" sl",rl-xnrm, 1't'T)' .<Iare/,), ri a·lir,III.< ''''-
dlll""<1I1" /I,n!.I;,r ri,,'"<.1. E" <I '1uir/..: 1',rri,III"II.)i·clIr'·('
I"~ .'·Iir ill (",'/..:rd (irir /.:rIJ, /I,JlIl, iX',IS, , 1I11-drinl""u,II,!('.• ,
(l( <I 1!I!Idi '~f S,!/r",,, ,!/irT IIIi' ,'n'ssuTC is r.-l,.,I.«·d.
4 tablespoons (JI;, stick) unsalted butte,
I onian, chopped fine
3 garliC clove s, sliced thin
2 c up s Arbo, lo rice
cup dry white wine
4 JI;, cups low-sodium ch icken broth
Sail
2 ounces Parmesan cheese, grllted (1 cup)
l4 cup mInced fresh parsley
tllblespoon Iresh lemon Juic e
Pepper
1. M ell thl' ImulT in thl' I' n>~un' cookn OWl"
mcdlull1 - lll~h hcat. Add thc omon Jml coo k
umtl <OftC IWd. :tbout .) 11limHc<. St iT 111 III<' t;:Jrlk
,lilt! r ook for 15 ,c(oud•. Stir ill thl' rirc ,m.!
..:ook ull til lit<" l'dge~ bq;1ll to lurn trm .d ucCIlt.
;lholl! -" 11IIl1ll1C,. Stir 1ll til<" wi Ill' :md ..:oo\.. \lll tl l
th ..· n..:e h:t< ~lll1o<1 completel y ~I"orbed !t. ,lhOllt
2 mlllutc,. StIr ill J\I, rup' o f the hrolll ,md I
tl·~~pOOIl <:tIl. ~ r:Jpll1g up J lly rll''' tl u t ~tlck$.
2. Lork till" lid III plan' alld b rill ); to Itl);h prl'<-
'\ITt' owr high he~t. Cook tor exactly 4 I1Hllmc< .
.,dJmtmt;: till' hl'at a< l1el·ded 1<) 1ll,1illtJill hi~h
1)(<""11(<,'.
3. Rl' ll1o\'~ th~ pr~SSIlr.' cook~r from th., h~JI.
Allow Ih., pr~~~url' 10 IlJIlIr:Jlly T~l,'as<' for I II HU-
1I1l', thl'lI qUICk rd.';lw J!1y T~m3il1lng pT~~S\l rc.
C,lTl'fully fl'mow tit,· ltd, :Ll lowill~ til<' St~;Lm 10
<·~cap., 3\\':tY from you,

4, Stir ill y" eup oftlt~ Temainm~ broth ami cook

o\','r medIUm hl';Lt, IIlK'O\'l'f('d :md ~tlrrin!; oft ~ n ,
ullol the TIn' ~TJms a T,' mostly tclld~r, abom ~
nlll1lll~~, (If ;Lft"f ~ Illlllllh" till' ric~ IS stili not
rookl'<i bill th., POt " dry. C0ll1tll111' to cook , add-
int: till' Tl'lIlJilllllg y" cup hroth ,I ~ lIe<'d~d u lltll
th~ Tin' is mostly tClldn,)

5. Rl'phn' th,' lid (do not lock) and let til<'

r isottn ~iI offthl' ]W;Lt Ullt illl is nicely , hick.'I1.'d
and thl' rin' ~r.IIIl' ,Ifl' completely t~nd~r, ,Ibout
~ 11111lUll'S. B efor~ ~~ r\,11Ig, stlT 111 til<' PaTmesan,
pa r.>l~y, Jnd ICI11011 j ll ie~ :Ind season with <alt and
p,'pp~ r to laStl'.

YARI ATIONS
PRESSURE-COOKER RISOTTO WITH
once YOu'"", ma~le'ed OU' technique 10' mak ing flSOUO
A SPARAGUS A ND PROSCIUTTO
In Ihe oreslure cooker, ii's easy 10 ma~e Inle'est,ng
SIlT 1 pound lspar:Jgn" wligh l'nds trl lll lll~d off vanat,ons by add,ng iust a lew simpl .. ,ng.ed,enll
.md <lin'" thin, imo th~ risotto with till' r~II1:1ill­
lilt: dllCk.'1l broth Jt till' St;Lrt of q~ P ~ . StiT 2
Olllln'\ thi nly <hccd pro~eil1tto, cho"p~d tim'.
mto the Tlso\to w!lh till' Pa r m~s..1n, paNk'y, Jnd PRESSURE-COOKER
k'moll jlIlC.' JUSt bl'forl' sl·rvill);. W ILD MUSHROOM RISOTTO
D,'foTl' staTting the risotto, ml'lt 2 t:lbk'~poon'
PRESSURE-COOKER RI SOTTO W ITH u llsaltl'd bUlla in J l1-mrh <kilkt owr Illl'dium~
BUTTERNUT SQUASH AND SAGE 11Igh hl'at. Add 1 pOlllld crcmmi mushrooms,
Add 1 pou n d butternut squash. peeled and cut qUJTlCTi.'d , and 1 miHced omon and cook unti l
imo Yo-inch cube~, to thl' pTl,.'~surc roo ker with th c mmhrooms ,11\' hro\\'n~d, Jlmu t 10 1lI11ll1t,'~.
the olllon 111 ~u.'p 1. SnT I tca~p oon m incl'd frl'sh Tr:msft'T I h~ mushrooms and ol1lon to J OOwl.
'J~(.' il1lo thl' risotto wi th thl' P~ n nc,an, parslt'y, Substitutl' 2 1t":ISpOOIlS <oy sauct" fOT thl · sail 111
:lIld k illon juin' Jnd 'prill kk with to,l~tl'd ,licl'd s{('P 1 Jnd ~Iif Yo oUllce dTll'd porcini 11lUShroolll~.
al mond, JU',t befort' ~l'rV !l1g, r lT1~'d thoroughly, into thr prt'~~t1rl' {'ooh'r \\ tth
Iht, brot h ill "(l'P I. Sti r th,' SJ utl'l'd eTl'lI1ml
mushrooms ,md onion 11110 Ihl' rt"ot tO wtlh till'
:JeJt :J(itclietl iiip: FOLLOW THE RATIO
Pa rllll'S.lIl, parsll'Y, and It'mon Juke ju~t bcton..
Mu ch t o our surprise, it wa s Qu ite easy 10 make $t'n'ing.
authent ic ri sott o i n th e pressure coo ker. Great
"$0110 (or an y rice dish) il all about th e rati o of
rice t o liQu id and the coo king t ime. To ach ieve the
cream ine ss you u pect from riso tto, be sure to add
the remaini ng c up of bro th lIS needed after t he l o ur-
m inute cooking t im e.

Slow Cook e r a nd P . .. so u . .. Cook .. .

 PRESSURE-COOKER 4 . Sur in til<' n:II1,lIl1l11£ !4 r up dam Jilin' JII.I
RISOTTO WITH SHRIMP, nw k o\'<'r medllll11 hl'J!. ulIco\'<.'Tl.'d .md \lIr n ng
oli<'II. Ulitil till' TIn: l'i mO'\tty tender, lbolll -I
SCALLOPS, AND SAFFRON minlltl"'i. (If ,Iiil'r -I IIlIllUlt"l rllt' rice I~ stili nOi
SEIIYE5 6 ro() J.. nl hilt rill' POI'" dry, COntllUl<.' !() ('ooJ...,
AOVA N CE PREP tiME ' 30 minutes Jddmg Ihe hOi \\~ter ~~ Ill..'l'ded umillhe rice i"
PRESSURE·COOKER T' '''E: 4 m,,,,,,tes plus 1 m,nllle mmdy Il'mll'T.)
!'Iatural pressure release
5 . Snr III thl..' ~hTll1l p md <CI110p~, R I..·pbn' tlw lid
'/0' hI /0,,1' S(I/I/"I'S d',11 ,m' ,wml./r III j l U 1<' ClHIH'C (do nOI Io..' k) and kl till' r"otto ,It 011' Ihl' 11<';1(
1'1\'/1 (,,,'I.. tII.~. B.",kd c/,1I11 juju ,',111 Iw 'lillIe ~"II)" ",. unul Ihl' ,e.l lo.od " l'oo k<.'d throug)\ ,md till' rK<.'
b,- >rur /'' t.I-'/f ,IIr riS"/I,' I...(im' ~c.I),'muc IS tl'ntkr,lhom 6 IIllllut,"'i, D I<;('an:llhe bJ)' IcJw~,
lkfol\' ,,",rvltlt:, .. tlr III the pal'<lq and 11..'111011
" tablespoons (M, Jilek) unSlllted buU •• jllltT lnd ":,Ison with \'''111 ~nd I'<:pper 10 [l~I<'.
I onion, <:hopped line
2 (UPS A,borio rice
1 cup dry white wine
3 (S-ounce) bottles cl am juice
fir:J t J{itcl!t /l fiip : USE RESIOUAL HEAT

:2 bay leav8$ The goal lor this recipe was tend e r, c reamy rice
J.1 teaspoon saff ron t hreads, c rum bled an d pe rfec ll y coo ked seafood , 50 tim ing wa s the
( 14 .S-ounce) can diced to mat Oei bigges t challenge. Alter adding the ~ealood al
pound m edium sh rim p, pe"ed lind various p olnl$ In the cooking process, we decided
d,velned (see page 273) th;)! stirr ing It In lo the rice afte r p ressure had
pound medium ,(allops, side muscle, been relea sed gave us Ih-e mosl tender s hr imp
removed and slic:ed In hillf (s •• the and scallops. A b rie f reS! o H Ihe heat cooked Ihe
photo) sealood completely .... Ith nolhing mOre Ihan the
J.1 cup hot water residual heal o f Ihe rice.
Yo cup mln<:ed Iresh pa rsley
2 tablespoons fresh lem on Juice
Sail and pepper
SLICING SCALLOPS FOR RISOTTO

1. Mdt thl: bllu<'!" 111 til<' pn.:Nlrlo' ftlokn ow r

lI1<'dl(ll11-hi.,::h hr.II.Add till: ollion .111(1 roo t.. Ullul
-uiirlwd. ,lhoUI .5 111111111<..... Slir III III<' nr<' ~Ild
root.. lIllnllh<' <·dg: ...... of IIIl' nn' Ilirn 1r.1II"lun·llI.
,lllQlIl J III1I1UI<..... ~ur III 111<' win ..· Jild cook IIntil
tlw m<, 11.1\ .ill1lO"I Jbo;orlx'd II ..Ihom :! mlllut<".
">lIr III .!v. rlll'< of Ihl' dJIlI jUlCl", thl' hJY I<.J\'t......
,lIId (;ltliun, ~H;]pm!l up JI1\, TILt' [IIJI ~t1l"h

2. I'our til<' tom~lOl:~ \\ IIh th"'lf jUl'·'" 11110 til\"

PI\'''!1r<, lnokn (do nOI 'Ilr). 1m!': Ill<' hd III
p1.Kl· .md b n ll~ 10 11Igh prl''Mlr<' ow r 11I~h heal.
( :()oJ... lilr <':",I(tl\ -I mmlll<.';;, ;nUII'tlll":: til<' 11<',1\ ,I"
Iwr<'",ln In IIJ.1I1lI,llll lugh I'r"·"<lIf ..'

3 , R "'I1J(IH' til\' 1'1\"'i"III\' rO(J J...n frul11 till" h<.';II.
AlItJ\\ Ill<' rl\-,lun' til n,uurJlIr n:lcl'" for I 111111-
111.". tlWIl <jIlKJ... n:1.'J'l· Jn~ n'1IlJ1111111,: Pl\....... lfl.·.
C,ln'full\ n'l1Io\"..· ti, .., lid. ,.1\0\\ Ill!! rhl' 'tl'JllI W
<",·a!'..· J\\ ,Iy tium \·ou.
Ah,", """""""9 lhe muscle from the SIdIo 01 ea<;h
sc"l00 (SoH ~ 277). hold ,he ~IOP on .ts edge "nd
u'e" .n..,p kn.fe to cut Ihe ~Iop on half

THE A .... ERICA 'S TEST KITCHEN FA .... ILY COOK800K

 BREAD AND
PIZZA

,\
.
~t/
~
."
..,
I

r
It
tI t ~
,.'f
,
 BREAD AND PIZZA

YEAST BREADS SWEET BREADS

Rich and Tender American Dinner Cinnamon Swirl Bread 459
Rolls 455
Monkey Bread 460
American Sandwich Bread 457
Basic Sweet Dough 470
Buttermilk Sandwich Bread 457
Hot Cross Buns 471
Wheat Sandwich Bread 457
Sticky Buns 472
Oatmeal Sandwich Bread 459
Cinnamon Rolls 474
Honey Bran Sandwich Bread with
SunfiowerSeeds 459
Anadama Bread 461 PIZZA
Challah 462 Basic Pizza Dough 474
Rustic White Bread 464 Classic Cheese Pizza 475
Hearty Olive and Thyme Rustic Quick Pizza Sauce · 476
Bread 464
Deep-Dish Cheese Pizza 478
Raisin and Walnut Rustic Bread
464 Two 9-lnch Deep-Dish Pizzas
479
Focaccia
The Test Kitchen's Favorite
Rosemary Focaccia 468 Pizza Toppings 480
Parmesan Focaccia 469
Sage Focaccia 469
Black Olive and Thyme
Focaccia 469
RICH AND TENDER
AMERICAN DINNER ROLLS
MAK ES 24 rolls
PREP TIME: 5 mInutes
TOTAL TIME : 21'1ours 30 mInutes

/1 :' WI/x'tl,WI /'' 1.:1'(1' IIII' Ili(((',< ,~r rI<J I(\!iI «'I'l'mlu111Ir
,,-,"mlill,1; iiiI'm ill'"~ ",./1.<; <J,ill'n/',.>r liu')' 11,,1/ 'Illickl),
tlr)' mJl "mlll!'I~'I"/' ,/ '.Jugll "skill . ..

I Y. ,"ups Whol e milk, Wl:I,m

10 tablaspoon s ( I ll. sticks) un salted butter,
melted and COOled
large eg9 , IIghlly b •• ten
4 Yo cups aU-purpose flour, plus nlr. lor th e
counter
2 tablespoons sugar or honey
e nvelope (2 Yo teaspoons) Instant or
rapld-,Is. yeast
1 y, tea spoons salt

1. W lu_,k dll' nlll\". M 1Jblt'<po()l1~ of th" bUl-

tn. ,md ,h., c~ w!;.:thcr 111 ,I lI1l'dl\lIll boll t.
II YO'"' w~nt 10 e'''~te tlK! 'oll~ Plctu,ed he,e. e"t the 18·
Mh ~ {UP' of tlK' 110ur, till" ,ugJr. )'l·~'t. :llId
Inch Ifngths 01 do\Jgh lor R,eh..,d Tende, Ame,w;an
<;.III !ogl,thcr 1II J ~t.lIldlll~ Ilnxn tined with Ih .... Don,., Rolb intO I,~ng""
dOLl!,;h hook. Wuh Ihl' 11I1X," on 10\\ 'lk"l·J. add
thl' !lll!k rnixHm,' .lnd 11IIX Ull111 th~' dough eum~'"
tog,·lhe r. abOllt I IllIZlUl,"

2 . luneJS<: Ill,' 'pn'd 10 lIH:dlUlll-lo\\ :lI1d klU.'ad
IlIml till' dOIl~h I~ ~mnoth and ,·b~lIC. abolll
10 Ilullutes. (If, ,Ifter 5 Illlllllt",. mon.' fl our
IS Iweded. add the n'm311l1lll,: II. cup flour, I
lahl.~poon al J tlllle. mml tI\l' dOIll,:h eI",lrs the
\Ide of Ihe bowl bill ~ucks to tilt' honmn--<;,'e
pag.· 4(,(1.)
3. Turll the dou);h OUt 01110 a ele,1Il (OUIlI,'r
.md km';ld by h:lIld (we pag.' 45$) to form ,I
~moot h. round h,llI. Plan' the dough in ,I lig;htl~
olkd ho\\1 Jnd \\rolp Ilghll\' with "l.lslie \\r.ll"
Let TIl,' III 3 \\,ITlII pbn' UIIIlI douh l,'d III ~IZ",
,Ihout \ ho u r,
4 . r oliowlTll:t th,' photos 011 pag,- 456, dwide th.'
dOllgh IntO 24 .'\'e n p l ,'el~ Jnd cowr wlIh plame
\1 rap. Worklllg; wuh OIH' P"'C<' of dough ,It a
n ll \l' (keqllll£ the other pl,'n" cove ....d). round
th,'m IIno ~lIuli balls. Span' till' balls ,'\'('nly on ,I
p.lrdlllle11l-11Ill'd haklng 5h",·\ and Wr.lp loosd~
with hghtly w,'a~ed plaSIIC wr.Jp. Let r",' in :I
w:mll plK" IIiUti th(' rolls have n"Jrl)" doubkd
in \Il" (tht'Y win wuch sltglltly) lnd the dough
'PTlU~~ b.lCk s[owly wh,'11 mdenred \1 IIh ,I fing,'r.
JO to (,0 mill\lll'~.
!jeJt :KiJclial air : BUTTER MAKES IT BETTER
The,e is nOlhing like an old·fashioned 50ft. ric h,
buttery Amedc "n dinner ron, And the flavor of
homemllde roll$ knocks the socks off IIny bought
al the store. The key to lin Irresistible flavor and
tender texture, we found , Is lidding butler to the
dough. To make It ellsy, we melted the butter and
added It right to the dough w ith the other liquid
ingredients.
S. MeJll\1 hlk. ,ldJu<t :\11 I)\",'n rad. 10 the Illllldk
pml\lOll and he,ll till' 0\'\'\1 to .\75 dl'J..:n·e~ , Bru,1t
th" roll~ wllh the rcl1lall11ll~ 2 tabk\poo u< butt,'r
~nd b~h' ullul goltl.'n,:!(J to :!5 IlImUl,'< . L"I Ih~'
rolls cool OIl till' b~kll1g <h,'eti for 10 lt1ll111t,".
Ih"11 ~t'r\',' \\~lnH.
Food Processor Method
WIllS!.. the Iml !.., Ii tablL'<poo", Of th,' bUII,'r, ~nd
~'!4.: to~ether III a 1.I r~,· liqUId me,l~urlllg cup.
PuIS\.' 4 cups of till' !lQur, the ~U!;-lr, y\·.N, :lIld ",I,
111 a iOod pro..'6sor (fith'd wllh J dough bblk If
IlOSSlbl,') 10 (Ol11bllle. \Vllh til" pro.....<<.Or rtlll-
lI i ll).;. pour Ihe Illllk IlIIXlllrc through the Ii.'ed
tube and process unnl ~ rough b.ll1 forms, 30 to
41) seconds, Lt,t till' dough ~t for 2 Illlilutes,
th':l1 process for 30 ~collds 10 l1ger. Turn the
dough out onto ~ dean co unter 3nd knead by
11;l11d (sec pag;<, 45M) to form ~ ~lIIooth, round
b.llI. about 5 11I111111es. ~ddllig the rt"llIdllllllg Y-
cup flour 3~ m'l'dcd to prevent rht' dough from
\ue kmg to Ihe coulitcr.Tran"fer (0 a lightly oiled
bowl. cover wnh pl<lslic wrap, and let rise :IS
dlr\'rted 1II Slep 3,
Hand-Mixing Method
WlllSk lilt' milk. B tabh.·spoons of Ill<' butle r. and
q:g rogetlll'r in ,I Im·dillll1 bowl. [n :I scparatl'
brgt' bowl. wlmk 4 cups of Iht' flour. the ~ugar,
y,·a~t. Jlld 'i.,l!t lO~l'II1{'r. Add tlil' lIIilk nmuuf'('
.Ind ~tIr wnh :I rubbcr "palula umil tlw dough
COllies IGgl'dll'r llld looks shJ~')" Turn Ihe
dou~h OUI Onto J d" an counter and kllc~d by
haml (sn' pa),tc 451'1) 10 form a 'imooth, round
ball, 10 10 15 minUlt'S. addlllg the ~maining y:
Clip nour 15 needed to pre\lt'nr th e dough from
sticklllg to the counter, Transfer to a lightly OIled
bowl. eO\!cr wnh plame wrap. and kt rise u
dircel<'d in slep 3,
To Make Ahead
Afier transferring the dough to an oiled bowl in
slep 3, eO\lCT the bowl tightly with plastic wr:ap
and rcfrigcrat<' Ih .· dough for up to 16 hours.
Ilcforc conttnuing with StCp 4, rt'move thc dough
from the refriger:alOr and let stmd at room lelll -
peralUrc for 30 minutes. Alternadvel),. after b)'lI1g
till' shaped mils on a baking shect in StCp 4.co......r
the baking sheet ughtly wnh plastIC wnp and
refrig"r:lte the rolls for lip to 16 hOUTS. BefoTe:
bJking in step 5. let the rolls si t at room tcmper:a-
tun..- until they ha\'\~ nearly doubled 11\ sl~e and
~pTlng back ~Iowly when II1dclIIed with a fitlb'Cr.
30 10 60 mlllur~~.

Shaping Dinner Rolls

SI MP LE ROLLS _ _~ KNOTT ED D I NNER ROLLS

I. D,y... the dou9h Into two e<l\UII1
PIKes Ind. ~Slng you. hands, ,!.etch
neh pIece out to an IS·inch I_th
W,lh .. bench Kt;1I)e' (~\ each
length 01 dough Into 12 eQ\UII1 PIKIH
(2<1 Ple.::., total)
1. W,lh a c~ppti:llMlm •• 011 aach Afte. (1,I1I1ng the dOU\lh Int o 24
ple<;e 01 dough inlO a smooth, tIght pIKes. '011 each dO\.lgh PIece InlO
ball a 9·inch-1ong 'OPe, toon gently tl.
each rope IntO a loose ~not

PARKE R H OUSE ROL L S

t. Alte' rQII'ng Hell PIKe of dough J . Roll the flattened ctough IIno an J . LlghU.,. brush the doo.>gh wllh
In10 a smooth, tIght ball, press the oval USIng the Irghtly Ilou.e.:! handle ""'lIe.:! butt"'. It\fm fold In half and
balls Into j.i'lnch·thr<:k I'OIJnds uSing of a wooden SPOOn. leaVIng til" genlly .... allhe edg"s
the oalm of you. hand ..:Igon thock .... than the mlddl"

THE AMERICA 'S TEST KI TCHEN FAMILY C OOKB O O K

AMERICAN SANDWICH
BREAD
H .... KES one 9-inch loal
PREP TIME : 5 mmutes
TOT ... L TIME : 3 hours I S minutes plus cooling lime

Usi".~ U ~l ml milk Iwd 1I'I11IT (aEwut I /0 Ilegr«s) is

key f'" proper rjsi".~ rimi'. if ,/,(, u~uer is /Of} /rOI, il Illill
hlllllt' yeast, arid if il is /00 (old, lilt dougll 1I~'lIlOk('
/111/(/1 louger /0 riSt. Set pagt 492 Jor i'9"'III<1li"" Oil
1041'111/$. 1111s demglr is d/J() all tX((,I/(II1 sprillgboarr/
fo , Mrml~y Brtad (pilgf' 460).

1 cup whole milk, warm

~ cup water, warm
-4 tablespoon. (}oS sllek) unsal ted bulle r,
melted and cooled
1 tablespoon, noney
]v. cups bread flour, plus u lrll tor the
count ar
e nve lope (l Y. teas poons) Instant or
rapid-rise yeut
1 t . .spOOn s ult
1. Whisk the mil k, Wltcr. 3 rnblcspoons of thc
bUlle r, :and lile hOl1lj' together in a 1.,rge liqu id
measuring cup. Mix 3~ cups of the nour. yeast.
and u lt together III a sUlldin g mixer fined with
the dough hook. With the mixer on low spt"t:d.
add the milk m ixture :l.IId mix !LIlIII the dough
comes togt:ther. about I minute.
2.lJlcn:~se the specd to medlUnl-low ~nd kncad
unol the dough is SlIIooth and eb~lJc, about
10 mimlles. (If, afler 5 nU!lllles, more flour
is needed, add the remaining ~ c up nom, I
nblespoon al a time, unt il Ihe dough cll'~rs the
side of thl." bowl but sticks 10 the hottolll-st"c
plge 460.)
3 , TuTU the dough Onto a cll'an cou nteT and
knead by hand (see page 458) 10 fOTm a ~lIlooth,
rou nd ball. about I I11l1lute. Pb ct: Ill<' dougb III a
hglnly oiled bowl and wrap tightly \\,l1h pla~lir
wrap. Let rise III a W;trlll piace Llntll doubled III
Slle, 1 10 1 Y.:t hours.
4 . Iurn the dou gh 0 111 OIllO 3 hghtly IlOllrl'd
co unter and gl'ntl y pre~~ It 11110 an 'J- mch ~ql1a rl'.
r-ollowmg tl1l' phot~ on pal:;l' .159, roll Illl'
{lou h h illto a IIghl (,ylmdc'f and pmc h thc 5<,'3111
clQil'd, PiJce the loaf seJ1l1-Sldl' down 111 J 9-11Ich
10,lfp;I11, wrap 111;1111)' m pl.UtlC wrap, ami Ie! n~l'
111 .1 \I.mll pbec 1111111 II 11J~ nc.lrI) ,1o llbk'd 111
'I~<' ,lIId ~p rir1!-"'i b:ld: ~ I ()\\I)' wl1l'1I mdl'I1lI'd wnh
a fiIlH,'r, 1 10 I Y.:t hOUT~.
11'1 easy 10 vary our baSIC AmotrlCan sandwICh Bread
recipe and mak. mllny QI/>('r d'51,n(1 brHds_
S. A<ljuSI all ovcn rack 10 thl' middle 1'<)';1-
tlOIl <l nd hi.'31 thl' own to 350 dl'gR·t'S. Urmg .1
kr ttle of Walt'f 10 l boll. 13T11~h till' loaf \\ IIh till'
TCIllJlIllllg I ta bkspoon bUller. S~' t thl' 10,11' lUll
011 thi.' own 1',Ic k and pile .... In ('IlI IWi IIlt't,11 lo.lf
pan IK'X I 10 it. I:ill [hl' .-lIlpl)" 1'311 about lulfful!
WH!J Ihe bOlllllg w3trr. I3Jki.' IIIml golden Jud Ihi.'
c<.' llIcr of Ihl' bTt.'~d T""gI5I<'N 200 dt.'gR·t.'~ on all
IIlstam-fead therrnomdl·r,.4(1 to 50 m11lu t (·~, Flip
the bread out 0 1110 a Wlr,' 1~lc k .l1ld Il·t fool [0
room tl'mpt'r:Lture b.'for.' ~lic1111; .•Ibout :2 hour;,
VARIAT ION S
BUTTERMILK SANDWICH BREAD
SUbsllll1tC bl1tlerLIulk (SCl' pal,:l' 4':;11 ) for tl1l' l1ulk.
WHEAT SA NDWICH BREAD
Jl lu,lr-zdw<l1 JI"ur is .Croll/lIl /n'", IIII' fII"'(' U11MI
j"'Hl'; b«<lusr /I j,ullld('s 1111' A'Nm, 1/ i.< IIh'''' IIrrish,d'/r
111<11/ 1/11111' Jlt.",. •/ry h' I'",r/l,," ./ ill :;"hllI <II/hI/OllIS
I" SI!>Il' il ill r/",/rrr::r,. Fu, ('.\/r,/ U1H',1/ .11.11\", 1I'i' ,11M
1r><lSIt'd lilt' d<'u.I:II.
rdu',,, .\.'(',.", /()
Toa,t ~
Clip \\,11\'.11 !:t"TI11 m .1 dry <I.,ilkl 1111111
fr.J gram , Jbollt :; 1IlI1lU[.,",>. Ih'dun' til<' amount
of bread !lour to:2 cup" amI eOlllblilc 11 wllh I Yz
('u p, \\ holl'-\\ hl'.lI flOUT .mel IIIl' lOa<I"d \I hc,lI
~crll1. u«, 3V; lUP~ o f dll~ flour rmXIUR' 111 ql'P 1
,1I1d Ih ... T.'mJUling ~ fliP :1' m, . . d .... J 111 St,'p 2.
 Knead ing 101
Kneading develops gluten, the long st retchy strand s o f protein
essentia l for milking bread with il sturdy
structure /Ind chewy crumb. Bread ,/In be kneaded In a
sl/lnding mixer, by h/lnd, or In /I food processo r.
We think II standing mixer is Ihe easle51 m ethod (see p"'ge
466 f or more Informat ion on st anding
mlxars). With a St/lnding mixer, the dough hook is used,
usually on low to medium speed. If using /I food
processo r, m/lke sure Ihe slle of t he work bowl Is at leasl
11 cups, and use the dough blade if possible .
When kl'leadi n9 by hand, It Is Im porlant t o use II rhythmic
, genUe motion that stretche s ~lnd
massage s the dough (se. Ihe photos below). Be genlle but
firm and try to avoid ripping t he dou9h-
ripping wi ll prevent the filluten from developh 'lg properly
. Even if you have kneaded the dough in a
s,andlng mixer or food proce$$OI", you should kne'}d the
dough lor a few minutes by hand to make su re
I hat II Is uniform.
Alter knead i ng, the dough should be rounded Inlo a smooth,
tidy ball before being transferr ed to an
oiled bowl to rise. This not only helps the dough ri se evenly,
bu t it makes shaping t he dough Into a 10'"
(or rolls) much easier.

HOW TO KNEAD AND SHAPE DOUGH

I. rurn the dough out ooto a c,"n 2. Fold the UPQef edge of dough
counler and press the dough forward over. tow~rd the edge of the counter
Ui.ng the !>eels of your hilnds

• . Press the dOl.lgh forward ~.n
USing the heels o f your hilnd,
Cont...... knead.ng »nul tl\e dough
I. smooth ftnd .lasUC.
s . Aft .. the dough hilS ~ kroeaoed I . Place Ille tHolt 01 dOUOh ,n a lightly
round it Inlo a "d~ baH by cuppi"" o,led bowl and cover t'ghtly w'th
your hands ~ltIfty around the dough plast" W'lIQ
and d.;Jgglnll ,\ aYe!"th. count6<
'n a C"CUI~f mohOO The bottom of
lhe dough WI' stock sIogntlt 10 the
coume •. "reICh,,,,, the iurface 01 Ihe
dougto tll\ll &noe:I smoolh

T H E . M E~IC.' S TES T K I TC H EN FA MI LY COO KB O

OK
OATMEAL SANDWICH BREAD
Ur11l~ I nip \\':;)I.'r 10 a 1x)11 III a \1110111 o;auC"-pJIl
o\cr lIledllllll In.'al, A.ld 1 cup (lld-t~shlOnl'd
rolled oat, and cook tuml SOfl"llnl, ~hout 1 mm-
lIIe. L,'I cool uIIlll JUSt w;mll. 011111 11ll' \Val.'T and
derr",I~" till" Jmount oflm.'~d Ilou r 10 3 "I1P~ (U~l'
,2.y. cup, 111 ~tt:p I). Add till' eook-·d 0.11'1 along
wllh Ihe dry illgrcdll'lII~ III ltep I,
HONEY BRAN SANDWICH BREAD WITH
SUNFLOWER SEEDS
\UbstlWll' Yo cup brJIl for II. Clip oll hl' br,'ad
IlouT llld 11ICIT:;))C the hOllcy to Yo Clip, Knelt!
\Ij .::up unsall ..,d (lmt1ower "'l',I, mlO Ih,' dough
,II Ih .... bq;lTInin!; of ~I"p 3,
CINNAMON SWIRL BREAD
KlIl',ld II. cu p r.Jll1l1' 11110 till' dough OIl till' hl'!,(I11-
llIug of q"P 3. ['u" Yo cup lUg,lf .1Ilt! ,2 1,':I<P00I1'
CIl1I1.1111011 1O~<,dl<'T. Pr<'l<!lll' dough 111\0 ,m S by
IS-Inch 1"Clall!!I,' in ~I ..,p 4, \\llh til\' <horl , idl'
flclI1!; you. I3 ru~h Ih,' dOIl!;h 1\ Ilh 1 tJ.blc<pooll
mclll'd tln~lted butter aud lpnnkk cn'nl)' with
Ihe <ug;lr 1l1lXIUIT. Roll the n'ctJnglc IIUO a tighl
cylmder, followin!; till" I'hoto,.
Food Processor Method
Wln<k th,' milk, 1\-,lI,'f, 3 ubk'sp<>OlIS or th,' bUI-
I,'T, Jud til{' hOlll'Y to),:"th,'r. 1'1110;,,: 3Yi cup" of till'
Ilour. )'l'a<,I, and J".11 1 m ~ food pnXl"~r (fiu,'d
with ~ dOIl~h blad,' If po-.~ibk) to cOl11bull'. Wilh
Shap ing and Bak ing Sandwich Brea d
I,Turn tt-.l! "sen dough 001 onlO" 2. PreSS the dough ,nlO
hOntiy floored Coonter SQu/lre
• . PIO'ICh the dOugh together to !. Fu the doogh. S9am'5,dll down .
"e"le a sftCure seam Into 11 g' lncn loaf pan
Ill<' pron~.'.or nlT1mn~, pour Ih .... mill 11\I;"tul'l:
through Ihc Ii."'u nib.: and pIOn"" Ulllll ,1 rou~h
1>.111 iorm~. 3(1 10 -10 ""(on(\\, Let the llou~h n..... t
lor:! 1I111lute" thell P!OCl"S lor J(t .....cQllds IQlI~l'r,
1 11m tilt' dough OUI OTHO ,I ck;1Il COUll!l'f ,m.!
kl1e~{1 by h:md (o:c<' PJgc -ISS) 10 form a \llIoolh.
round balJ, ,Ihom 5 1II11l111l.... ;1(ld11l~ th,' I'L'111.1I11-
IIlg Yo cup Hour ,IS IlCl'dcd 10 pn:WIlI till' dOIl~h
imm <licklUg to til<' cmlll1l'T.Tr:ll1~ti:r 10 ,I "glltl}
Illlcd Ix)\\ I. co\...·r \\ IIh pb~lir WT;lp. ,I1H.1 let n ......1'
dln:d,'d III ~t ... p J,
Hand -Mixi ng Met hod
\Vhi,k the 1Iulk, waIn, 3 t,lbk<!l(xllh ofdll' hUl-
Il'T, and til .... hOI1'~ 1000<'lh<'T. III .1 ~p.IUI<' 1.1I)~""
bowl. \\ bl)k J \Ij cups of tb,' flour. thL' ~ "J~t. JIlLI
•.llt H~'·lher. Add III .... I1nlk mhlllT.... Jlld ll1f \\ Ilh
.1 rubb.:r sp,ltuh IIIml till' dougll COlli'" lo~clh ..'r
,111.1 luok~ ~h,,)1J.,')" Turn Ih., dough out 01l!() .1
de~n COUl1lef 311.1 klll'.,d by h.md ('Cl' p,lg" -I5X)
to roml ~ ~rl100Ih. rolllld b,llI. Wm 15111111111<",
.ldllll1j.; the rcll1allllll~ Yo cup Hour ,I' IIn'ded to
pn.'WII\ the dOllgh from slH: kll1~ 10 Ihe ,'oum,'f.
l ra nsii:r to J h~lulr Oiled bowl, cowr \1 uh plJ.5l1l'
\\ rap, and 1,-1 TL$C JS dln'clcd 111 5t,,1' .\.
To Make Ahead
Afta trJII,fl'rrmg Ihe dOllj.;h 10 all OIkd bO\1 I
111 'Il'p 3, cowr tb,' bowl 11,,1111)' \\ IIh pb'lH:
\1f.IP .lIId h'fngl'TJll' fOf lip to 1(, huur •. lkflH"
COl\t lll\lIl\~ Wi t h 'I,·p 4, f,'11l0H' till' dough
/I 9"O'ICh 1 . Roll the dOU\lh ,ntO /I t,ght
Cyionder
• . Wt-.I!n bak",g. pl~clI /I metal lQaf
pan next to Ihe loaf of t:lre.'lO ano foil
,I halfway WIth bo.I"'1I w~\/lr
Br ee O e nO Ph~ .
from the ..... fn!,!:enlor ~IJ{I I~,t sland at room KNOW ING WHEN TO ADD MORE FLOUR

1.'mper.Hur., fo r J(J I1UIlUll'~. AltnllJttwlv. ~rter

iimn!; til(' dough HlIO II,.·
lo~f \1.111 III ~Iq} ·t
l'OWT Ihe 1':111 tightly wllh \lla~tt< wrap ,l1Id
rdri~l'ratl' the 10Jf for up 10 1() h o u r~. Udore
hakll1~ HI ~ll'P S. leI !Ill' luaf 511 al mom lell1-
jl,·f.llUr,' IIllt11 1\ II.IS I1c;lrI)' dou bled 11\ ~ll.e
and 'ipr lll ~~ back , lowly WIll'l1 1I1(l<- lII l' d w llh ,\
lingl·r. I v.. !O 1 hOUTS,

MON K EY BRE A D
SERVES 6 to 8
PREP T'I1E : 1 hour 30 monutes (includes dough
making and '1S'''9 time) I. If lhe dough $I'cks to lhe sode of the bowl afl .... about
5 m,nl.ltes of ~Mltdlng. II is 100 wet and you _ 10 add
TOTAL TI"E : 3 hours 25 mon",tes pl"'5 cooling t,me
mo'e lloor. I l"bluPOOn ,,[ a "m •
.11"'ll'I')' Bn:"d '~/krs l('IId", ,,,,1/, 411')11,";/1 III.I[ 1m'
(("'fed 11'1111 .~,,,,e)' «muuc/. II' dl.')IT"'/. JII(('"d lIu' ,iil.r::-t'
("'III ,"If 0111111111<111 R"I/s (1/<1.";1.' 4 74) ,)I'('r III ... /lmlll
.'rI(( II 11.1$ (t><Jkd. '11, WTI"(', /t·I"I'f''1WI .. Imll ,!ff pim's
1,,,11 ,IIclr /Idluk

1 tablespoons unsalted buller, melted and

cooled, plus extra for the pen
tablespoon vanuta e.tract
Yo cup granulated sugar
Y. cup packed Ught brown sugar
Yo cup pecans, toasted (page 181) and
chopped fine, optional
2 teaspoons cinnamon
Y. teaspoon S11lt
2. A dough w,th the tight ,,,hO of wate, to floo, should
1 recIpe American Sandwich Bread dough
cte.a. the s,de oltl>fl bowl but
'IIC~ 10 lhe bottom
( page 457), prepared through step 3

MAKING MONKEY BREAD

1. I ,~llIlr grcJ~ J 1JT);C tub..· or Uumh p~n.
Comhlllc th.' hun"r ami the \'Jllilb in .1,lullo\\
howl. T~~ Ihl' <lIgars, nut~ (if t1~lIlW. ell1l1lll1011,
.lIId \;Ilt logethcr III a 'iCp.Ir:Ut: bowl. thl'n \prc~d
out OWl' a Tllllllled hakill!,t ~11l'et.

2 . T u r ll llie dou~h Out 0!l10 J dC'an COIIIJ1c r.

dlvldc II IIno 36 ('ven p'l'ces. Jntl rowr \\l1h
,,1.1,11(' \\ r.l!'. \Vorklllg \\ Ith O Il(' Pll'('C of .loII!,th ,It
J tlllll' (kel'l'lIIg: thc' other I'll'Cl"i ('owr ..·.!), round
IIItO a light hall (~cc page -IS(I). Roll !Ill' b;llI\ 1Il
til<' hUllc r 11I1:>o:IUrc, th~'n mil ill Ihe UllIlamon
'1I~lr to CO.II JlIli Jrr~lIg~' eWllly 11\ Ihe prep,ITl..!
I'JII J)tJ7.7k atl} Tl'lIIJ.lIIl11g bllller .md \lIgJT
1I11Xlun: OWl' til<' top. Wr.IP t ightly 11\ pl.ISllC \\ rap
,UIJ kl TI'e III J \\~rlll p1.J.'~. IIIml dou bll'd 11\ \17.e, Co./It the bailS w,tl"ll'Yl&! l fld butt .... and :rug", and plac.
I to 2 hour;;. them "'" butt,fed Bund! par., staggetl"9 the bailS as y<w
bu,ltl UP \h. I"yen

THE AMEAICA ' S TEST KITCHEN FAMILY COOKBOOK

 IIZZld pllll PII"8

t It: UoodSo'(qfl [ 'JIIOU dll.' Yi :iUIUIt:IU."U .lIp ppr

' II6noP alii 01 II I5U IPP' , JOlaq 1'<tI,l,lU'O) <till
ljoo) 01 ' I , .<tll A_II _11.1 ." Vi:! 10 allul111 :> a:>lu II 5! pu.;o -P·'PJ.lIISI JIlOU ;U0\1I 'SoIII1U1t11 £ JJ!JI! :.11) ' ''''lllIlIlU
A.alloo:> PUlll15U3 Me N :>us n. " l U OOJ daap UII p.;oaJq
(II 1lloqC 'JIlSCF' puc IpOOIliS SI I[:ino!, ,)IP (UIIIl
!,I',m~ PIIC '\O[-III111P,lIl1 01 p;l,>d\ "111 ;l'\I'.lJJu l ' S:
I1Wl1p.;oll.;o ';nll:> alii Ja " al .;ollM ' 1,1,1111 'OJ papI"oJd a 'ls
'Imw II1\1U.1u. O:> 10 181P 15111"""Mun It\II . OJ . "uuy"
' ;0)11111111 I 1Il001r 'J"IIP;io1 SJIIIO.) Il:inop
al !M SI 'I . IIUIUWIIP,. '8W'IIJ PU.;o,llll3 MaN AJaUJo UII
JI.{I Ill lln fXlJ<h '\O[ uo pC.lll )! ' ~ooll I(:inop .llp
01 <tWlIll anbJlln 8'11 8 l nq!'lill $8:>.n05 now 'S8SUloW
Ijll'\\ p.lll!.l J.1XIIII i1tnPIICl~ r. III .I.1IP;l:io1 ,"\1111),"1111
pU ll I"awu. o:> '111M P8'1'I,U8 pll8Jq 'I'!MPUII"S 01
IC.11IIIUOJ plI~ '1[1:'> '1)1'.1,\ ',noU .llp jO \dn.l \: XlVI! ' 1:
SlUnOWI1 III'IM JOI ' Willi :>1' III , ,:>a u .;o SI IW.;oP"II",

1Y3WNI:tO:::> 3M! )400:::> :d!£ 1Q !I:1J!)C 1""£ ·'.llllllll il III 1I10«(C '()),lJ:bp
()() [) 1I1l~'.1"11[ [!lUll [00.) 1,'1 pu c ').)S~Cl01l 1 PUI'
"lleA\ .11p II! >[)lIJo'\ 'IA\Oq UlIllp.1lU I' 01 )JII 1~1I1I

,liP J;'Ij)lIt:.I1 ·,{]l IlCI~IIO.l :-lIllJm~ ':1 111111111 ! 10j

'UIlOII y, I 0) I ·J.,:ill Y I: ~OOJ pu r IC.1\lIIl.lO,) ,liP jO dnJ y, II! ",\tIM'le.,,[
1111 \\ P;lIU"PUI 1I.1I[ \\ '\1 \\0\' '1 )I'q ..."iIlIJ(h pur. ,'Z IS III1l !P,llll J .}.\O U1·d"JI1t·~ licit" C II! J,lUIlIl!, C 01
III p"lqnop ·{I J c,," SCII II [llUIl .l.Jtlll:J.ldw,'1 11100,1 J;:m n q ;}I[IJO ;;uoods,~[ql~1 f" pur. l([Il U ;'lIp :iluUfJ ' l
w m J,'ol .>111 P\ "J dJh m :illl~t:q JJOJ.l{l '\..1 11 01\
41 01 dn JOJ P,111:J.loiupJ .'q ur.l JI'01 :lIp .£ d.ll~ ~IIIS l uood ' ' '1 Z
III dl" " , .1I1~f.[d 1\11\\ IIfdJro[ :lIp :iUIJ."'OJ J .,yV ~III'A "IJ·Pldli.
pIHH~'9' a>jew 01 JO \U11~IUI <5uoodntl OJ{ Z) .c:Io""u,
,nou _,od .nd-II"ldn) OJ{ £
·~JtlOlI i: 11\0<11' '~1l1J1[~ sasslilow lIJI!P .0 1111511 , "00dn,ql!l S
.lJoJ·"l(1 .lJl11l'J.>dlU.>1 111001 01 100J 1.11 pUf 'pel W,I!M "_tllM dn) Yi
.>JI.\\ r 01110 1110 pl!.l.lq .llp dll;l ' 'PlnUIUI (~ 01 <a.\Oq .;o ~tOll eal) I"' WU'O:>
lit ·J.l\.11110IU J .1IJI p~.)J-IIlfl~1II Ill' 110 g;u:J.)p fHIi: punoll5.aUOtl Uoodlll't L I nld dn :> Yi
\..I:I}SI:i:l' JWI .11Jl JO J.11I1.1') ,111' 1'"1' II.)PI~ [Ilun J 8 nnq p a l!'lS un <lI)!ts Yi ) luoodJ8lql!t •
•'ltl'{I 'j ,llto" :;UIIHXI .llp IJlI" [JIY.Ur4 lIloqc md II IlW ' IOIlM dn :>
.\.jdlU;I :lIp []I:I'II t il I~,lll IIni,lcoIICI:llU ,hdm.l lie
;nfJd P"C lpl'J .>Ip 110 unl JWI .1 1Jl ).")S ·IC.1UIlIJ0.) 'JIJIII'''I'JJII ,., .....'·WI
!lood,I'.}1 [ :i1l1l1ll'1l1.)J .1111 11)1 ,\\ .11 ~IIIJd\ PIiC "wpm',s " _ PIII'II All Jd JMlJ)dJill'''''/.II/' III /'J/II'JII,'I
J.lunq p.ll[Jtu Ipl" )l'01 .llp I[m.lfl 'J;lIlllq 1I00ds JII'I'" I'I"<II/~ I'm' ' (''I)!'' 111111 JSIIJJ! .U.kl SIII')'III>J! JILl.
-J1'ICI I ji'lUlIl'lll,l,I .lIp IF'VI! '(I<XI c OJ "')1:.\\)0 ,(/p( IIIHI J./II"'1 wm'J/1 'II~II 111'J.Jlh 1I'}'1.I ,d '/')/<"",
.1p).\~ I' -:llll.lf( '~:I;Uoi;lp C)~f 01 11:1.\0 .>1[1 IC.)!( PIIC ~.)1I1tr1 'I,!,/I 'SI SII ,I'.lI,)" , JI,I1I P"J.Jrl $fiLl. 'pllfF 111') 111',(
1I00mod ,1[PPIiIi :lI JI 01 ~)tJ II,MO lie 1~llrpV ' 9 jI')1II "J"",,) J'I' JI{i'/<'<'1 '/".1,.,"'0) /IfIIIOJ!I'-.lIh',S IIII!!
1,'111) IIl>o(Ji '//IIJ.J'j ,(NI',lIl S!'/I j<'{(6fl ,1!lt,1I us) I"JIII
')JI\OII 'Ii 1 01 [ 'J;l5u!J I! ·1IJ/lJ pllllr1J!I:.IUI'1S IIHI ~i/!ljJJ I'JS ,/",\11 fI /I ''I''!'I' 'H I
IJlI ." p.l)U,lpll! 11;111<" ,{I "O[~ ~Jcq ..."illl,(h 1[~ttOp
aum l5u'IOO:> $nl(l $,"04 £ ' )1011.1. , .,..LO.l.
.llp PIIC .IZlS II! P"('1nop ,(pC,'1I [1II11l :I.lc(d 111.11:.\\
Sillnurw 5 ' lWI.L dlild
r III ,1~1J I:I( puc 'dcJ,\\ ;)1l)fld 1[11.\\ ,{11l[~11 dr.H\
'11)'(\ JCO( IjJllI-6 I: UI U \\01' ;lpl~~ IIIC.1~ JCOI .11Jl
jliOl 4:)01'6 8UO 5)""''''
,'Jrl,l 'p.lWp IIl e;lS .11p Ipllld puc J,'pul(.b 1I1:i1l O\f3t18 \f1>j\fO\fN\f
f OlUi l[~nop .>1(1 WU '6£"1' ;I:ird 110 MlIOl(d "1(1
<ill! \\0110,", \lJcnbs IPIII - fi III! 01111 II s).l.Jd ,{pll,,1i
pIli' J.'IUIIO.) lIe.)l) ,. 01110 1Il0 I{\inop .1l[1 IIJIlJ. ' S
' jil/I.\J.), .lJOpq .\(llllil l' \00) pr ..... q "Ii11Jl ' pc,}Jq
·o;.JnOII 'Ii I 01 I ·.lZIS .11(1 J,">"O IIcd .1l[IJO 1110 dup pUlI!.II·;) :lIp :il/IIP\
U1 p,l lqnop (111111 ;I;lI'Id lUJC\\ c lit J~IJ 1,1, 'dtJ,\\ 'J.lllqd ~U1.'J.l' r 01110 Ino pr.lJq .llp diU 'pmCJr .l
JIl\C[d III '\J1I.{~11 dCJ" PUt 1\\oq P"IIO '{1"llill t' 1011 .lIp JO 1' Ij.lJc') :iUI,lf[ 'ucd .lIp IIIWJ pr.lJq
III I(:inop .llll .>Jrj, 1 ':1111111111 I 1Il00Ic 'III'<! punOJ .lIp JO s,.>jip.l .lIJi u;>sool 01 'ljlll~ P.)pclq- IIIIP r
'1[100111\ ~ IIUOJ 0) (\01"'1' ,,:inl ,';l)) pUC II .{q pC)U~ ;>sn UJlp 'SolIIlIlIlU () I JOJ U\~.t :'lIp III lOOJ 1."\ ."
pll~ J,>IUIIO.' UC.l[.l r 01110 Ino Il~nop .lIp IIJI ....I. ."
'"llnllllli lit 0 1 Of 'UJPlooi IIllIll P " .l.Jl[ '\'ll
("0<)1' .l~cd .1,11o-1II01l0<1 :1111 01 sVU) ltIq -UOIII ,liP :lll' n ·5.1.lJ%f,lP Off" m u;o,o .1111 le,lIl puc
I \\(Xl .11(1 JO .lp" .llp \..IC.l[;) 1.{~1l0p ;lIp (mill '.mm UOll!Mld .1\PP'III "1[1 0) ~Jt:.I 11.1.\0 III! IMlrpV .s:
 CHALLAH
MAKES 1 large loaf
Yeast 101
PRE P TI M E: 5 minutes
Bre~d baking would be impa55ible Wil!"tout
TOTAL TI ME: 3 hou.s 15 m,nules plus <:001109 \,me
the lively, bubbling aclion of yent. It Is $Old
-,.. krrl' risil~1.' Ilmr ft' ./ lII ,mmum. 11'" mum 1I\lIa in several styles, but we recommend one
(.,I~1U1 110 d~r':rS), Ch,III,11t r.< ,/II "<11('(/,,11), l\'I!)'. ~bove 1111 olhers.: InUllnl Or r.pld ·rlse yeasl.
I''''''/cd /tm"l. ""oIl/wl/,dly I/I,/,/e I." 11,(" Jewish It is bolh faster aCling th~n Olher types of
,",I"~I/II. l ..:fi,,,.rr (/",1/,," /II"kn S(m.II"'".,' Pn:"d, yellSl and easier to use because II does not
'/;',1>1 il"l1!r 1 HI. require proofing In Warm liquid 10 dis$Olve
and aCll vate. We add InSlant yeast dlrfl:lly 10
~ eup p lul 1 ta b lespoo n w,lIte r, wa rm Ihe dry ingredients so thai i\ readily blends
4 Ulb tesp oon, 0 1, Sl ic k) un"'te d buner, into Ihe dough.
m elt ed and cooled As with all types 0 1 yeast . Inst.nl yeasl
2 large eg g s loses strength as It IIges. Try to pu rc hase only
large . gg yo lk as much liS you will use within II few monlhs
] y. (Up S a ll ' purpose ll o ut and store it in the . elrlgerlltor. And watCh
Yo c up l ugar ou t 10. high temperatures: liquid Ingredients
e nve lop e e2Y. teas p oon s) Ins ta nt Or such as water or milk ove r 125 deg rees will kill
ra pld·tlse yeast yeast. It Is also ImpO rtllnl 10 nO lI' th llt other
1Y. teas poo ns sa lt Iypes 01 yeast. such liS fresh (also called cake
lar"• • ,," wh ite yeast), cllnnot be sUbsl lt uted for in stanl or
teaspoon p o ppy o r 185"''''1 •• , d s rapld· rise yeast. Active dry yellSt clln be used
(opl lo n") In Ihese recipes, but you will need to first
combine it wilh I cup o l lhe warm liquid and
1. \'(llnd, V, ('up or tilt· \\Jll"r. hUHl'r. l"J.>!..'S ••mel a pinch of sugar and let Ihe mlxlure sit fOr
l·!;.~ro1k "lgl,thl'r 111 J brgl' liqUid nl<.·Jsur11l~ 5 minutes, unln lhe yellsl Is bubbly. before
Clip. M,x J cup" orlht: 110ur, 'U~Jr. \,<'lq, Jlld ull making lhe dough.
III J \{J lldll'~ 1Il1Xt'r fiH~'d \\lth tlw dOIl~h hool...
\"("uh tlll" I11I>;l'r on 10\\ 'pt:~'d, Jdd th~' q;,g mi>;-
1111\' Jilli 11\1\ unnl th~' J()u~h rom~... togt:th~'r, all .... br~<' and ontO <I1IJ1J, Tr.III~I;:r ,h,' 1M)':'" br.lld
JlxlIIl 1 1II1111ltl", to J g;rt"'~t'1;] or ]1.1I"I:IIIIICIlt-IIII<'J 1).Il..lIIg ~hcel.
hrush with tll<' e~ \\';1'h. ;111<1 ""'Cllrt' the ~nl.llll'r
2. Ina~',l"l' Ih\, ~]l~'l'd 10 1I1<:dmm-IO\\ ,tnd braid 011 top, Cow. II 'Ih grt'.I.cd plJ'lI( \\ rJp
I..lw~d unl1l the dou~h i, 'IlIO<.Jth ami d.1<;I1 r. and It·t n<e III J W.UlIl plaCt' 1111111 II hJ<' Ilearl)
JOOUI 141 1l111lU{l' ~, (It'. ,Iih'r :; Ill1mlt~", moTt: dOllblt'{1 111 <'Ize ;lI1 d ~prllll-" hack ~IO\\ Iy "IH'II
tlour I'> IIn'ded, .Idd Ihe r\'nl.llmll~ Y. ~'lIp IlOllr, 1II.iclllnl W1I11.1 lil1gcr, JIIIO (141 tnlllliln.
I t;lhlc'l'oon at J lillIe, IIlnil the dough l'll',1r$
the SIde ot' the hOI, I hilt ,tlf;:k, to till' hOl- 5, Mean"llIle. adJlI~t ~n Ol'cn T.Irk 10 tilt' lll1ddll'
IOlll ___ t'C l',l~l' "'(,(1,) pO.III{lIl 3m] hC;1I clll' own 10 375 d'·!-,I\'l'~.
Brll.h tlw 10,11' \\1Ih tht' r...111.11111I1g e~ w,llI, ;l11d
3 , -Ilirn the dou~h (lUt 01110 ,I .-1''.111 (Ullmer .Hld 'prlllkk \\lIh til\' poppy <",'d, (If lI'mg) . 1l,lh'
kllt"u] hy h:llld ('t't: P~gl' 4:;!-I) In limn .1 "l11ooth. 1111111 gokkn ,md til<' eCIll,' r of tilt' loaf rt'gl~tl'r<.
l'Ouml ball, .IIXIIJ1 1 1lI11111t.'. I'bn' (h,' dough III ::!(~I ,kgr<'<" on an m'Iam-rt:.ld Ih .. rmOlll,'t,'r. .'III
,I lightly 011l'd bow] .1IId IITJI' Ilglll ly 111 ph'tll to 40 ll1imll<".·1r,II1'I~'r Ihl' hr"l'ad til ,I Wlr~' r.ltJ..
wr,ll', [ lot rhl' III :1 "'.IT Ill p [.K,' UllIlI doublt·d 111 .lI1d let ,'ool1(l roOI11 te11l1't'f.nur,' hd'lrl' 'hnng.
'\iZt:, ] !O ] y, hOIln., ,Ibout 2 hOlll'>,

4 , \VlmJ.. th,' t'AA ,,11IIt: ,l.I1d the rl'l1lal111n~ I
ublt'''llOon \\Jll'r togo.:tlwT 10 1II;lh, In q;g wa~h.
Turn th,· dOllgh 0111 01110 ,I lightly /loured ("01111-
I l'r ;Ind. 1'0110\\111£ tht' photo, on pJgl' 4()3. dl\-Id~'
thc dough 11110 ("\10 I'lt"u.... om' 1\\ In' ;I§ brg" J<
lilt" othcr. [)1\'ide ~'Jch d ough 11110 Ihn.:c plt'n...
and mil cad,]m',,' om uno ]()-lIIth 1"01"'''' (tI'r~',·
1"Op<.'" "III be milch dm:h'r). iJr.ud IWO lo~I''':s.
Food Processor Method
WhIsk Y, cup of Ihe l\';ltcr. butll'r. "gj...", and ,,~
yolk t~,·ther III J. brge hqlli(1 1Il ... ~~urmg ("ti l',
] >ul~·'"\ cup. or,hc flour, ~ug3 r, )\'.,,~.,lI1d QII 111 a
lood 1lfU{',..."'Or (till ..·J wuh a dou~h bl.l.. k ,( pO"~
"bk) to ,·oml->111e. With Ihc proCt:<WT rumll l1 ~.
pour till' ..'~ nllXlIIl"\.' Ihrou).;,h th ..' (..','''] tllh..·
,mel PTOft·S' mllll ., rough bJIl fi,rm., ]U to 411

T HE ... MER IC ... ·S TEST K I T C HEN F ... Ml lY C O O K 80 0 K

~e(ulld~, Let tlw duu).:h l1~t for 2 l1l11llHe~. dll'1l
pron'" tor ,i( I ~<'rOlH.I~ IOIl~l'r. Turn til<' dough
0111 ontO J (km (OUlltl'r Jnd ktlc,ld by hand (5\..•.
p.lg.' 45M) 10 form ,I smooth. round ball ..Ibout
5 ImIlUll". ,.ddlll); till' 11'11\.1111111).: \4 cup flour
J~ IIl'Cdl'd to pnoWllI Ihc dough from \tl(k11l!!
w till' (OUrltl'r. Troltl,ler tu l Ilghdv olkd bowl.
(owr with p1a~U( wrnp, .lUd k'! r1~ a~ dlfl'l, tl'd
m ~t<'Jl 3.
Hand-Mixing Method
\Vhl'\.. V, (UP oi the W;II(T, hUH,'r, <'R-"", lnd eg,.lt
\'olk (()t!l'lher m .1 Iar~l' IIll'a,uring (U p . MIX J
t'\II" of dl<' flour, ,ug.1r. ),e.1'I, lnd <>.,It logedll'r
11110,1 l.J1):" bowl. !'our tlw ('~ miX I UI1' 1I1t0 the
flour 11l1\llIno. Sur with a rubbt'r 'palUb unn! the
dou!-(h fOlllC" tog<'lht'r and look, ~hJ~')·. Turn
the dough Ollt ontO ,I ck,l11 (O U11lt'r .md kllL',ld
by h.llltl ('"'t' pl!!C 45K) 10 form ;l ,moodl, rouud
b.dl. tl) to 15 IIllnUle', .1ddll1!! Ih., !'l'lnalllll1g Y-
Clip flo ur .1, Ill't'ded 10 pn:wllt tltl' cIuugh from
~u(klll); II) tl1l' (lluntl' r.Tr:lIl,fel' to a hghdy oll.-d
\10\\ I. (o\'Cr with pb,u( Wroll', alld let n'il' :1\
,im'cll'd 111 'Iep J.
To Make Ahead
Alil'r brow,1111!! till' 10,Ii 111 ,I.·p 4, till' 10.li (.111 Ix·
lO\'l'r<,d \\ Ilh 1'1.1"111: wr.tp Jnd rcirt!!"'r:ttni lor
lip w 1(. hOIlT'. BcfnR' 1);1\..J11~ 111 Slc'p 5.1." tIl\'
IOJi "II J' room leJIII'"'rJlIll\' unl11 It h.l<; nl'.uh
doubll'd III , IZt' ,md 'pr1l1~'" b,llk dowh \\ 11\'11
mdl"1JIed "nh a finger, JU (() (,0 IIII11U1l".
:lut :Xih:/im :lip: BRAIDING BREAO
The rKommended SMDlng method for cMUah Is
a simple braid. bul we found this to be a problem
since the loaf rose oul but nOI up. Since a IIal loaf
simply would not do. we t,led more complkllted
braids, ones that Involvecl brlllding together as many
a$ six strands 01 dough (and required ... degree In
mac ra me). While this approach worked, we found
an easier way. By making t wo braids, one large and
one smaU , and Dillcing Ihe s maller braid on top of t he
larger one, we made a I~f that not only appea red
to be brllided in a complicaled manner but also
ach ieved the height of t hose breads compOsed of
more complicated braidS.

BRA IO ING C HA LLAH

I . D,vlCk! the dough InlO lWO ooeces. 1. DiVIde 1!'Ie lafge OIKe 0' dougllinl o ) . Tak. the dougn .ope on tne .!fIMI
one tWICe as I"'VI lIS tna other 3 'opes. eacll about 16 lroches long arod and l.l1y It 0VfI' tMe c..,ler fOOe T~ke
I 'rocl'> 11'>",1(. Lone tMe In.H .ope!. up the dOUOh rope on the left .. rod l.l1y II
Side by S,de II/'Id t:"r>cM lhe lOll .nds Oller lhe C.... I•••ope
logetMe. 10 $e~1

unhl me .0I)ti 01 cJough

• . Repeat 5 . o.vode lhe smalie. pIKe 01 dougn
_ ..,1""1 braided Ptnch lhe end. ,nlO 3 .opes. '~I'> lIOOul 16 Inches lOng
togetl>e<
.....
/lrod ~ onc.I'I IMlck Braid a. d"KliKI
I. T... nsfer lhe t.l1fger braid to a
!I•• aW<! or pe.c_HOMd twIIong
stIMI btush With some of lhe "911
w.. sn.. and SKu.e the sm.tller bra,d on
tOP lUCk botn ends unOer U... bta<d
RUSTIC WHITE BREAD
"'AI(ES llarg. round 10;,1
PREP TIME : 5 mmutes
TOTAL TIME : 3hou~ 30 minutes plus cooling (,me
-nilS Il'rmd. nlSli( /"o!( Iws oJ _' lIml)' (n." 1I'llir ./ nt.'11
11'.\/11',' .uul/lrl/tIY jlm....,r, <11111 ill' III/Crt')f (mml! IIrlll
is 11'/"11' mill (/1!'1I1)'. /1 111.,,.'$ ,I,'ri'dl II'lIeu _'prnul II'lIlr
I"II!!" ,I, dlPllt'd iu .~,,,,,I "/i",, <IiI, I,UI "Is" m.lites "irf
/",1,' sdlull/'Irilrs. ,l,'Mllr /Jmlli, (If "",$f/U" M ,
2 cups bread 'tour
2 y. cups a!l-pu r pose flour
. " .... Iope el Y. teaspoons) 1"$Ianl o.
ra pid-rl,. yeast
2 t •• spoons sa lt
, v., cups waler, warm
2 labl n poons honey or s ug. r
1. M,x till' brt.'ad flour. 1 cups of till' ,ltl-pU q )os<'
IlouT. tho: ),t.' 3'(. J lld !..l h togt.'thcr III till' bowl of
.1 Q.11Idm g IIlLXt.'T fi{(('d w ith Ih.: dough hook.
Wnh [hl' I1IIX<'( 011 low 'p<:"t.'d. add I h e W;JIN :lnd
hml<'y ,llId tlllX ulItll tlw d ough rOll1c~ 1~.'lhn,
~botl! 1 IIImtl!<'. Turn [he mIxer ofT ~lIli, wi[hol][
rclllonng til<" dou~h hook or til<" bowl from [Il<'
lI11wr, cowr [h., bowl loosdy wltll pb\flC wrap
Jlld Il,[ !Ill" dough n'<t for 15 mll1utl'~.
2 , hlUl'.ISl' till' 'peed [0 med1UlIl - lo\, ~lld l.11l·ad
ll11til till' dough I§ ~moOib Jlld <'I,I\tl(' ~bolll
10 millIl1l·S. (If, afte r 5 millllll·<. mon' flour
1< Ill'eded, add the rem.lllllllg Yo Clip fl o ur, 1
t,lbk<I'OOIl at :t lillie, unnl till' dough cll-aN till'
~ Idl' of the bowl but <t1d;~ to the bottom-<Cl'
pa).:<· 4(,0.)
:J£Jt J(itdtal 5 ip : RUSTIC BREAD S ECRET S
Dece nt ro und loaves of rustle bread can commonly
be fo und o n supermarket s helves the se days.
NOlhlng bea ts homem ..de brelld, though , lind there
lire a few stCrelS to getting It right . FIrst , you need
10 build Ihe dough s lowly to give the bread flour
lime 10 abso rb the water before knelldlng; this will
cut down o n the kneading lime, sliving Ihe motor
of your mi~er (0 ' you. a.m muscl es), espec llllly
since the re Is no fill In the dough to kee p It tender
lind Ite.lble, Using II baking stone (He pllge 476)
Is al $O key to gelling that go'geous, th ic k, c runchy
c ru st. Finlilly, gi vi ng Ihe loaf a spr itz 01 waler befo.e
bil king li nd II gliln d uring the lirs t Ihree minutes of
bilking helps keep the e~terlo. of the dough from
setting 100 quickly, 50 you'll end up with II tllile. loaf
with II ligh ter, more airy crumb.
THE AMERICA ' S TEST KITCHEN FAMilY COOK B OOK
3 , Turn thl' dOIl~h OUI Onto a e1<'all <'Ollmer alKI
klll'3d by h;md (<;c\. PJgl' 458) to torm a Sl11oOlh,
round ball. ,loom 1 111111\11(', Pbn ' the dough 111 ;1
lightly OIled hoo.\ I and wrap ughtly "'nh pl.tSuc
Wr.ll', L<'I n~' III a warm pbce until d oubll'd 111
, IZl', 1 to 1111 hour<i ,
4 , Tllm the doup;h Otl! 0 1110 ~ cll'Jn cou nter and.
(ollowin~ thl' photo, 011 p:l~l' 465, ).!end)' dlll1ple
II wnh your fil1~erllps , Cently pull up tll<' edges
of tlll' d ough 10 th(' CC11Il'r, dll'n roll 11ll' (Iollgh
toldcd-s ldl' dowl1 alld round It \\lIh cupp ... d
IlJllds 10 form a IIp;ht ball. Place thl' sh,lped
dough on a ,lin'! tlf parclml<']J{ paper and c O"ef
100\...1)' with hghdy gn' JS<.·d plasm' wrap. Let TlSl '
in a warm plan' 111111111 IS nearly dOllblNilll Sill'
Jlld 'pnnbO<; back ~Iow l )' when mdcllIed W11h ,1
tinger, 1 to 1111 hOllr<i.
5, Adjust an OWI1 rac k to {he lowc~t pom io]],
phce ,I bJking tlOlI<' o n t h e r.I('k. and hCJ I {hl'
OWII 10 50(J {il'grl'('<. Ll'l {he baking ~tonl' Iw.1I
(or ,1\ Il'Jt t 30 mUlIl1<'S (not longer lhan 1 hour),
6, hllllwdl;I1<'1), before bakmg. slid,' the l'archnll'llI
p;l]>cr dnd l(Mf OtllO a mnll"<;S (or on'flume'!) bak-
IIIg shn'1. U~: a sharp krll(l' to 'iCore the top of till'
Io.\f and ' pr.l)' thl' loa( thoroughly with W:Il<'r, Sildc
the parrhllll'llt PJpcr \\~Ih thl' loaf Otllo the bak-
III); stollC and bah' ullnl thc loafis a ,potty ~,'old ell,
about IS 1I)]lllI1l.... ~pr.lylll); the loaf with Ihe \\~lI cr
e\'l'ry Illlllllll' for dle fir<it 3 1ll11ll1{<'S.
7 , Rl'duce til\' OWl! I<'Ill]lCrarun: [0 ..()() dl'grel'S
Jnd continue to bake umd the (eIl1CT of thl' lo;lf
rq;ist<·rs 2ClO dcgrn... 011 all 1I1S1a ll1-fCad thl'rmonl -
l'll'r, lbo u [ 25 11111111tC$.Tramfi.'r to ~ Win: r.lCk, dls-
Glrdmg the pardlllll'1lI pal,,"·r. and let cool to room
tl'l1Ip<'l'ltlln' IX'foTC" \hclllg, 3bom 2 hoUl~.
VARIATlOI'IS
HEARTY OLIVE AND THYME RU STIC
BREAD
K nc,ld 2 uhlc\poollS Illlll(l'd (R'Sh thYlll~: and 2
<,ups oil-<:urcd o r Kabma13 oliVt"S, pu t ed, 11110 tIl<'
dou).:h 111 Stl'p 3.
RAISIN AND WA LN UT RUSTIC BREAD
Knead I (UP c hoppcd to;J5(cd walnuts (sec pab'\'
181 ) and 1 c up golden ralSIll~ II1to lhe dough 111
Slt·p 3,
Food Processor Method
l' ul\\.' the hre,ld fl our, 2 cup< of til<' all-pllrpO)l'
!lour, rca't, and ~~It III a food proCl'~<or (fitt<'d
with a dou~h bbdc if pu~slble ) to combllle, Wi th
(h,' IlroCl'SSOT ruul11ng. pour 1111: \\,;\!,'r and hOIlt.!
dlluugh till' f.·...d !ub,· Jnd I'rocl")~ mUll a rough
1... 11 forms . .10 10 "0 S('rQnd" lc( til.· dough ,,-'<;1
l'Or 15 lInllll!l'S. th ... n procc~~ for .10 S\.·(ol1d~ lon-
gn. Turn th" dough 0111 OntO J d,'an (OUlU,'r
and kll,'ad by hand (SCl' PJ);<' "5lJ) 10 form ,I
~lHooth, TUumi hall. ,Iholll 5 1H111111'·S. addmg til<'
n:l1l,llI1l1lg Y. cup tlOU T 3' Ilc,'ckd 10 pr"wm thc
dough from ~(i( k ing 10 Ih ... (OIIl1\<'r. Tr;m,f':T to
J lIghtly OIlcd bowl. COWT \'!lh plasm wrap. Jlld
Ie:! Tt,,· a) dm:ct"d III "":p J,
MAKING RUSTIC WHITE BREAD
1. lu.n lhe dough out onto the coun" • ...-..:Igontly d,mple
,t USing your tinge"'!»
3. FloP the dOugh <M!1" so lhat ,\ rfits folded·sode down.
lhen round ,t ,nto a smooth. tody ball by cuppong yOU'
hands SI,tnv a.ound In. clough and d,aSII:i.ng It over Ihe
counter ,n a c"cula. mollO<1 lhe bottom of lhe dough WIll
Slick shghtly to the counte<. stretching Ihe slJ.face of!he
dough laut and smooth
I . Sio()e I~e doug~ onto II .Imless (0. ova,turned) bilk·
.ng sheel Use a vary Sha.p ~"no or chef's knife to cut
a la'lI"" X aboul Y.o ,nch deep ,nlo the 10(> of Ihe dough
SpraV lhe dough w,lh water lUst before ba1u"9
Hand-Mi xing Method
Wlu\k Ih(' hr.:ad !lour. 1 rup~ oflh,' .III-purpow
Ilour. \'<.'.1\1. ;l.IId s,lh togcther 111 .\ 1.ITg'· l)Q\d
Ad,1 Ih,' water Jild honey and ~nr \\ Ith .1 Tuh-
her 'palula 1111111 dlC dough comc~ t~"'llll'r .1I1J
look~ ,ha~')'. Cowr thl' bowl \\lIh p1.t~!I<' wr,lp
Jnd 1,'1 m tor 15 tllltlUI...,S. Turn till' dou~h out
01110 ,I dc,lIl <'OlllllCr .l11d klll';ld by hJud ('Cl'
IUHl' 458) to form ,I smooth. lUuud \),111, III 10
15 nlllllltcs. ;J{ldlllJ,: Ihe Tl'm.llIIlIIg Y. cup !lour
JS 1ll"l'Jcd to pT<.'Vl'tlI till' dOllgh Irolll ~tlcklll~
2. Fold the edgH of In. dough onto lhe moddle from 1M
tQQ. 'ogt1l. bol(om. and lell. 9IOlhenng" loosely together
• . Piece lhe lhaped dough on a sheel 01 ~nment
DIIJ)9I" end cO\le' Wllh g,e"S<td plastoc w'i!IoP (WI '-I)(IY the
plast,e wllh vegetable 001 sprey) leI nW ," a wa.m place
Unl,1 doubled In s,ze. 110 1)1 tlOu'S
6. To bake. s,mply slide Ihe parehment .nd dougn onlO
IhIt hoi blo~,ng SIO ...... As the b."ad bakfl. lhe DII'C~menl
w,)1 ..... W f.om the bread
10 dw COU1\I~'r, !'ransf." to A h~htl) OII,'d bowl.
(OWT 1\ Ith pl,I~li(' wrap, ,lIId k'l n~~' ~~ dln'ned
III '!l'p J,
To Make Ahead
A/h'T [r.\II~t;.. rrll1~ Ihe dough 10 .III OIkd howlm
'I.,p .\, ,'OWT t ht bowl 11).:lllly wIth pl.!qll' \\ rap
,11111 n'fng\T,Ul' tor lip to 1(1 hoUl~, lk lo rc ('011-
1111111111; \11111 'Il'p 4, f.'mow Ihe dOIl~h frnll1 til<'
rclri!-:l'r,ltllr ,md h:t '1,lIId ,n room Il'lIIper,lt llrl'
Flour Power
The hl';lhe r the protein level In the flour,
the more ';Iluten there will be In the dou';lh,
Gluten, the stretchy ~trands thaI torm when
Ilour Is mi~ed with liquid, gives baked ';Ioods
stru cture lind te~ture, The elaUic chewlne n
of bread 's crumb Is due to gluten, M Is tha
verUcal rise 01 a biscu it ,
Flour with a very high protein conlent
Is generally labeled bread flour, Oesplte it s
m Islea ding nama, we use It sparingly when
making bread because It can make 10f d o ugh
thllt Is dilliculllO knead and shape II t oo
much gluten develops, For some types 01
bread, su ch lIS American Sandwich Bread
(pllge 457), Rust ic White Bread (pllge 464),
and Bllslc Pizza Dough (page 4]4), this
works in your lavor and p roduce s II t lliler
lOllI, The dough Isn't tough or dillicu ll 10
handle, because there is more liquid lind lat
In the dough (due to its style), Other do ughs,
however, suc h as cinnamon rolls, benefi t
'ro m a m o re tender crumb made w ith all·
purpose 1I0ur,
The I0I01 0( A......:an Saodw.ch Brltlld thilt was made
.....,n br.ad!lour (left) IS talle< It-> 1M ~hOrt.
I0I01 thot was made Wllh aII,pUrpOSe flour ("...ht)
THE A MER ICA' S TE ST KITCHEN FAMILY COOKBOOK
fOT 30 miml1l'S, AlteTIIJII\'l'ly, alter <haplllg dll'
dough 11110 J roulI(llo.lf 111 ,!l'P 4. <Iidl' the <heel
of p.lrchnll'lIt papef wlIlt til<' loaf 01110 J TUlIlc"
(Of ovcrtuT1wd) bJkl11); sheel. co\'\'r wnll lt~IIII)'
j:fl'JSt'd l'b)l1l' II fap. aud n'lrll;\'!'atC for up to I ()
hOllrs, lil'forc llJ"111~ 111 <I~'p 6. Icl thl' IO;lf ~II al
room Il·mpcr.Hufe unlll n ha~ Iwarly doubkd III
~ilc Jild sprlllt-" b~,k ~kl\\ I)' II'hell mdel1l,'d II lIlt
,I fin~l'r. I 10 I \tl hour"
Testing : Standing Mlxen
It' you plan 011 bakl11J.: bl't."Jd wllh all)' frc<IUl· lIc\'.
J standlllg ulIxcr I' an 1II1~l l uJblc Pll'C<' of {'qm \,-
11lcnt bccJuse It mah... IIIIX1IIg ea~y and knead Ill):
J b rl'l'le, UnlonllllJ tdy. Ilot all br,mds of ~t,lIl dlllH
III1Xl'r, ,I r e CT",llcd l'qU,I!. In thc P1'OCC5' orlc,lI ng
~.'\·l·n of II1\' Inp-~ellil1f,: ~I ,Hldl1lf,: mi )l;l'rs IK'n' III
III<' Il"1 kltchell. w,' loulld Ihal SOIlK' models JfC
'"l1 ply 100 d l Hicult 311d fnlqTJt1Ilg to work With
10 nu ke Ihcm \\'orthwlille purch.h,....
Our fJ\'orlte <;(,IIHhng llllXer I~ the
Kil c henAid Arli53n Se ri es Sianding Mixer
(524<),95) hcca\1~" II I~ l'xtrl'lIld) duublc,
POlh'Tful. .l1ld hIghly crTeclIl·<.', It nllxc~ \\ Ilh
3 "I'I,IIWlafY aCtIo n ," IIIl'Jning th<.' paddle o r
dou!;h hO(lk rotates Jfound th<.' Ii".'" bowl,
k.lI'ing no ,lTe,l u lH o uched, Few 1Il1Xe", o n the
lll,lrh'\ \\'or\.. ~o dliClemly. KitdK'll Ald 1Il3h'~ ,I
1';1T1ety of lIIode h ,llId ~;ll'S. but {he bJ<ic ti lt-
h",ld mudd wllh .1 :i-qu:lrl bowl h:l~ all the
pO\\<,T alld fcatttr," a hOI11(' .::ook l1eed~,
1410'1
Proofing the Dough
Proofing is the dough's fin ..! rise, .. fter it is sh .. ped but before it goes into the oven , (Proofing also refers
to yeast; see p .. ge 462 for more information,) In dough that is risen <IIld proofed properly, there will
be just enough energy left in the yeast t o provide one lin ..1 burst o f ..,!lvily (,ailed oven spring) in Ihe
hot oven , Under-proofing leaves the dough with too mu,h energy, so when it goes Into the oven, the re
is too much oven spring, ,ausing the dough to split or lear, Conversely, over-proofed dough does not
h .. ve enough oven spring, and therefore runs the risk of collapsing In the oven , And once over-proofed,
there is no going b/lCk.
A reliable way to test the dough 's p rogress Is to tou,h it with a lightly mOistened finger. Dough
that is ready for the oven will feel spongy and the indentation lelt In the dough will slowly fill in. Dough
that is under-proofed will Iei'll firm and bounce back to the t ouch , while with over-proofed dough the
indentation will not fill il'l at /III ,

UNDER-PROOFED, Til,s dougll ,s OVER_PROOFED' Thos dough os PERFECTLY PROOFED: Perfectly

under ' proofed and ,s In danger of
splotllng and tea ring when baked II
needs mote r .. ,ng lime
overproofed, O! ha~ "sen more tholn Drooled dough should be dDYbled
double olS orogo",,1 size and then in s<ze belore It goes ,nto the oven
deflated It is on danger 01 coHapsmg Th is dDYgll w,11 have the best he'gllt
when baked There;s no way to crumb le ~ ture, and flavor
COf rect ove<'l)fooled dougll, so lust
bake O! "gill away and '>e<!' wholt
happem The Ilavo< of the "",,1 bread
may taste a I,ttle rO!'rT'OEf1led

Hints for Proper Ris ing

Proper rising is as importilnt to bread-bilking success as proper kneading and mhcing. A drafty or cold
room can wreak havoc with rising times, slowing the yeast's growth to a snail's pace. Covering the bowl
with the dough tightly with plastic wrap (rather than loosely draping a d .. mp towel over the bowl)
helps rising proceed smoothly. If your kitchen Is particularly drafty, try one or these tricks .

• . Create a warm ,"5,ng sPOt ,n the oven by lelllng ,! B. Wrap ~n "llIetroc or m,crowave"b le heatrng pad
heal a! 200 degrees for 10 minutes and Ill.... lo.n,"9 It around the bowl to accelerate "s,ng
off The dough can now be placed In the Oven

Brllad lind Ph~.

 "lsil), ))I t'reed Wllh a klllf(", 1(1 to 15 mmutes.
Dram ,md, when Ihe pOUIO IS cool 1'1I0U~h to
haudle. grate II 011 Iht' large hoJe~ of a box !;r.lll'r.
R eserw I Yi cu p" hghdy packed pot;tlO.

2. Mix 3't. cups of Ihe flour. yt·ast. ~nd ubk -../

salt together 111 ~ ~t aTldmg !luxer liUt'd wllh Ihe
dough hook. \Vith the !luxer 011 low sJX'ed, add
Iht, grated PO[J[O, \\':m'r. and 2 ublt'Spoons of
the 011 unnl [h ... dough com('S tDgt,ther, ~bout
Ilmnute.

3 . Increast· Iht· ~peed to I1\Nhum-low :llld

kllead uI1II1 the dough is ~11\00 1 1l ~nd t'\;Imc,
about 10 mmutl's. (If. afler 5 minUlt'S. m ore
flour IS rlet·ded. add tilt, rl"mallllrlg II. cup flour,
I (Jblt's poon at a wne. urllIl tl1l' dough CkJTS
the mk of [he bowl but Slich to tilt' bot- J
IOIll-SCl' pagt' 4(,0.)

4. TUTn thl' dough om OntO .r rk,1Il countt'r :md

klll'Jd by hand (~et' Pl!;L' 45H) 10 rorm ,I ~mooth,
round bal1. about I minuit'. l'bc..- til\' dough m
Extra-vlfgi" olove 011, Iresh herbs. aOO coarse sea SIIII are
euem ...llo ~ locac:cka
;Ihghtly olkd 1)0\\1 ~nd WT3p ligh tly HI plaStiC
wrap. Lt·t TlSc 111 a warm p\JCt· until doubkd III
$12('. I to I Y: hours.

5. Fol1owlIlg th t' photo on pagl' 4(,9. pr("ss tht·

dough 11110 a wd l-0I1N112 by IR-Illth rnnmed
ROSEMARY FOCACCIA bakmg ~het'l Wr..p lomdy In Ilghlly greased
pl.'~li[ wrap Jnd let rise III ;t Wlrlll plac ... ullt11
HAKES one 12 by IS-Inch /llIlbread
PREP TIHE: 10 mll..... IH it has IIt'arty doubled III SIZt· and springs back
~Jowly wht'n lIldentt'd IHth .1 finger. 45 (0 6U
TOTAL TIHE: 1 hours plus coohng l Ime
IlHnUle~.

Drirt! 'MI''''",), (oIIIIIN Ilf SU/ISlJllllr,/jolr I/wfruh n'Sf-

IIwr)' ,,,/lrd},, /'rrr /w:r,msr drird r'l'Srllldr), 111/1 bum. 6 , Adjust an O\'<'Il rJc k to the lower-l1uddle pOSL-
F", IiiI' /'rsl.l',m,,, IIS1' ,~''''''-''II,''ill' I·X'r.I-l'irglll "hiT' !Lon and hl'at tl1l' ()\'en to 425 dt'grees. Prc~ tllt'
"il. Fu, i"(."'''''II'''' "/,,,,11 "/"1' .,,/, J('/.'/III,l't' 54, douj!h wnh rou r fing..-rtlp~ to dmlpk· 11. DTlzzle
wuh til .. rem;rmmg 2 I.Lbk~poons od ;md ~l'r11l­
rUSSel pOt.!IIO (8 oun ces). peeled and cut kIt" t'wnly with tht' m~t·m.lTy and ~t';\ \alt . Ihh·
Inl O I -Inch chunks umil tht· fOCaC[I:1 bonom 1~ golden and cmp. 20
1 Yi (UPS IIII-purpose lIour to 25 minutl':s.
l Yi t easpoonl Inslllni 0. rllpld -rl se yeast
I ll. l easpoons tllble salt 7. Shdt' th..- focaccia 01110 ;1 'I'm: T:1c k and kt cool
1 cup waler, warm sli)!hdy befort· ClLtcmg mto S(ILurt:~.
Yo cup e.lra·vlrgln olive 011 , plus ,.tra 10.
the baking Iheet Food Processor Method
2 tablespoon s Iresh .osemillry (see note Cook. grate. and I ne~surl' tilt' )>oUto 111 ~t<·p I,
iIIbovel Pulse 311. cups of Ih ... flOUT, yeast_ and [able ~alt
Yo l ill iII.poon COill." "ill siIIll in J food processo r (fiul'd wilh a dough bl;tde ,f
(or I V. teaspoon , kosherlllill po<~iblc) to cOlllblllc. Add th ... j.:r:llt·d pOt,I[O and.
with the proc"ssor ruml1l1g. pour tilt' \\';l[n :Iud
1. C()\'~'r th.· )lOUtO wnh \I;tl~'r III J ~mJII S;IUCl'- 2 ubl,'Spoom of Ih(' 011 through till: f~· ... d tubt'
\,,111 aud 11111111.', uII1I1 [Onlpll'ldy n>oked .md Jl1d pll)('t'Ss ullnl a rough ball fOTI1I~, In 10 40

THE A HERICA' S TEST KITCHEN FAMILV COOKBOOK

 MAKING FOCAC C IA
~~conds. Lt·, th~ dough rest for 2 mi!1ut~s. thcn
proCl'SS lor 3{J ~cconds longl"r. Tum till' dough
out omo J rkan rount~'r and knead by hand (<;cc
pagt' -t58) 10 form a smooth. round ball. about
5 minutt's. 3 ddin~ thc' R'lIlal11l11g ~ cup /lour
as n~~d~d to pT~\'Cll' the dough frolll ~lickillg
to the COUll!l"T. Tr:msf~r 10 a lightly OIled bowl.
COveT with plastic wrap. Jnd l~t ris~ as dirl'ncd
in sh.'p 4.

Hand-Mixing Method
Cook, grate. and l111'aSUT\.' Ihe pOtatO in SICP l.
Wtusk 3~ cups of the flour. the YC'JSI, :l11d salt
log\.·tha in .1 larg\.' bowl. Add Ihl' gr:lted potato, I. With wet h~nds. pre.. ~nd stretch Ihe dough 11111 on II
WJ[~r, and 2 tablcspoons of Iht· oii and stir w ith well'olllKl 12 by IB·meh "mmed bakmg sheet If II resists
spread.ng 10 the CQ(ners. wrap'l loosely w.th plllstlC wr~p
a rubbl'r "P;llUla \lmil the dough cOllles togethl'r
and walt II few mmules unl.1 the doogh relaxes before
.l11d look~ ~ha!;b,)'. Tum the dough OUI OntO J try.ng agaln.
de.m counter .md kn l'ad by halld (sn' PJg~ 458)
to form a smoolh. round ball. 10 to 15 minutl'S,
adding the Temalrling ~ cup nour as necdcd \0
prevl.'m till' dough from sticking 10 till' counter.
T r,l11sfi'r 10 a lightly olkd bowl. covcr with pbs~
tiC Wr:l P, and let rlSC 3S dirc(;ICd in Sll'p 4.

To Make Ahead
Altt'r lransft'rring th(; dough to an oil~d bowl III
ql'P 4. cowr tightly with ptastic Wr:IP and Tl'frig~
c'r,lIl.' for up 1016 hou!"'l. I3l'foTe continuing wilh
slq) 5, remove Ih" dou!,h fro m the refrigentor
:"Uld t~t SII ;II room ICll1pCratur~ for 31) 11l11lUlt'S.
Atlerna\l\"l'ly, afll'f shaplllg tht, focaccia on :1 2. Aher Ihe doogh n."s "sen on the bak",g sheet wei
riUll11ed b.lklllg sht'.·1 in Slt'p 5. COveT the bJk- yoo. lingers and press them Into the dough at regula,
Inlervals 10 m~ke llbout 24 dimples
illS ~ tll'et with lightly grc'ast'd plalli .. Wr.lp .md
rdfige rJte for up to 16 hotlr~. [kroTc' baking III
qc'P 6. lc,t till' focaccia Sit :11 room tt'mp.'TalUTt'
until It ha~ nl'arty doubled in sizl' and sp rin~ Se..,t :JUicflCn Sip: U SE O NE PO TATO
bKk slowly whc'n Illd~nted wnh ~ finger. 45 10 Good foc accla should be c rIsp on th e outs ide bul
(,Ollllntltt"""'i. lender on t he inside, not III all like pizza . Italy's olher
famou s !Iatbread. Focacc la's c rumb Is delic ate and
VARIATIONS soft , more like sandwich b read In some respe cts .
PARM ESAN FOCACCIA What 's Ihe sec rei ingredienl to 01,1, special foc acc ill
Sub~IItUIe % cup gratc'd Parlllt'1.1n cht'l'<1!' for thc crumb? Cooked pOl alO keeps o ur focaccia moisl
ro<;emary ,1I1d roanot' St'a s,llt. and tende, and also adds a subtle sweetnes s.

SAGE FOCACCIA
Add 1 tabl~spoon chopped fn::sh sag\.' Jeaws to
[h~ dough ingredit'ms in Sll'P 3 and Sllbsttuuc'
24 whol~ frl.',h s:tg~ kaves for till' ro~l· lI1 ary. Pre"
til(' In!;e lc.l\"~~ !tno th~ dl1l1plt' s.

BLACK O LI VE A N D THYME FOCACCIA

Substitute I {t'aspoon frc',h th)'llte and 24 l. ITge
bbrk olin'S, pined. (or tllt" rosclllar)·. PTl'<~ tlll'
oli\'I."""'i into tI](· dll11ple~.

B r ea d and P izza
 BASIC SWEET DOUGH
MAKES enough cioogtllO m&ke 12 bI.lns o. rolls
PREP TIME : 10 monules
TOTAL TI ME : 2 hours 30 mInutes
nil., r~'r~,lIilr d"u,l!lt is IIsnl 'I' "",j,.~. I idl Cr.',s IJwu
(/~l~ 4(1). Cilll"IIII,)// Rr>lIi r'''l1.'I.' 474}, .Jml StIcky
114111$ (1'.'.\'<' ·rJ}, /',If /"","" 'IJI".~. Illf 1",lIff/llIlk
S/"'II/d ff)!ISlff "I",,,, 110 Ilcxrrrs I'" ,/II III$I<III/-rr,/il
IiJI'rIlJ,lmflrr.
Yo cup buttermilk, warm (s •• page .91)
6 ta bl u poon s ( % st ick) un Wlted butte"
melte d ,rtd cooled until Warm
3 la . ". 'Slgs, lig htly b ea le n
4 V. cups aU ' purpose Iiour
Yo cup sugar
1 enve lope (2 V. teaspoons) Insta nt 0 '
... pld -rlse yeast
I Yo teaspoons salt
1. WJII~k till' bll!!l'fl1ulk, hUlln. :md C){!-'S
(ogeth.'r 111 a brgc h<IUld I1\l'J~lInn~ C lip. r..k..: -I
rlLp~ of thl' nOllr. '11),::!r. yl·.I ~t. ;lIld S,Il!
11\ J It;\l1d-
111~ 1111"<" lil1<'<1 Wllh a dOllgh hook. \Vnh Iho:
tlll)(I'T OJ! low 'pn'd, Jdd Ih~' bUllo:rrmlk 1Il1)(\mo:
JIlOIIII}; \LLllil\lll' dou~h ,'oows 10000edwT, .. bolll
1I11111111e,
2 , III(:n'a...o: till' ~pct:d 10 lI1<,dllllll-IO\\ ,mo l..\Il'~d
umil !Ill' lloll~h i~ _l1IoOlh lnd .'bSlic, ..Ibolll \fI
11I1I1l1l<', (If ..lfi.'r 5 mmlll<~, ilion: 110ur I, l1e,'<kd,
.l(ld !Ill' n'nt,llllln~ Yo Olp Ilour, I t.lbl.,,>ooo ,II a
lillie, unnl tho: llou~h d",IN Ih., 'Idl' of Ihe 00..\ I
hut 5ttch co til<' bottOIll---'l'" I),I~" -160,)
3, Turn til<' dou~h OUI 01110 ~ el.',m COU tl!l'r ,lIld
knO:,ld by haud (\w p,lg.' -I5H) 10 form .1 ,moolh,
round b,IH, ,Ihout 1 IntllLII." 1'IJel' the dough 111
;1 h~lnly o lkd Ixm 1 ,1I1t1 Wr.lp tlglulr III pb'll<'
Wr:lP, I 1'1 fl'.'
III ;1 1I,Ir m pbro: umll duubl,'d 111
'IH,,2 10 2Y, hOIlN.
Food Processor Method
\Vlt\',k dIe bUlll'nmlk, hUIll'T, ;md <"1.:1-,'" \()~O:lho:r
111 ,I br).:c liqUid Itll',I,urtng nlJl. 1'111'1' -I (UP' of
Ihl' 110ur, ,1Ip:ar, Y.',I<'t, ,lIld "lit III ,I 100d proCl" -
,or (jjll~'o \\lIh ..I dOIl).:h hl."iL- If pos'lblo:) 10
(olllbu1l', \Vllh Ihe pron'~,o r r\lllllln~. pOUT
til<' bUlIl'rtlll]].. rtll>:tun' Ihmll~h til<.' f.'"o tub,'
and pn>< •. ~, lII1I11 ,I roup:h 1t,III IOT!l)<" J() co -10
Wfon.k 11'[ ,11<' dou~h r."1 for 2 mmUll><:. Ihl'lI
1'1lK"'~' lor ]11 ,o:comh IOI1~er, Turn Ill<' douJ.!;h
<111101110 J d.'au l'OUllI.' r ,md ]..1\0:,10 b) lund (~",
p.I].!;.' -15M) HI form l .;moo lh, rollnd olli. ,looIH
T HE A MERI CA'S TE ST KITC HEN FAMILY COOK B OO K
We Love Scrapers
Here In the leSI kitchen , we find Ihat Ihere
are Iwo simple and Inupenslve pieces 01
equipment thai are Inv"luable lor bakIng:
bench sc"'pers and bowl scrape rs.
A bench sc raper Is composed 01 a
rectangul"r bl"de with" wood o r plasllc
handle affixed to one side. Bench scrapers
"re ideal for countless baking lasks. like
dividing dough lor rOllS or cleani ng UP a
me ssy counlertop, Look lor" model wllh a
slurdy b'"de and a comfortilble.•asy-Io,cle"n
handle, Some br"nds are m"rked with a ruler
along the b lade; Ih ls is helplul for "ccur/lte
measuring while shaping IO/Ives,
A bowl sc rape r Is a reCl/Ingular piece 01
plastic wilh one s tralghl and one curved side,
The cu rved side Is perlect lor sc raping dough
Or ba tt e r Irom /I bowl, while the stralghl side
is uselullo. scooping chopped vegetables
up off a CUlling board. Like " benc h sc.ape.,
a bowl sc.aper Is handy lor cleaning up /I
messy coufllertop.
" BOlCH SCA" .. UI
A 80w. SC AAPlA
5 !1l111llles, adduI).!; t!w rl'Ill.llIlm~ Yo (UP tlOllr
a~ Iln'd",1 to pf.'Wllt tl1l' dou~h rrom ~\I(kilt~
to [it.· C(lum,·T. I'r:m\fl'r 10 ,I llglllly uII.,d howl.
<,ow, wHh pb'lll' WT,lp, .!l ld kt fl~.' .1~ dlr.'n.'.!
III 'Il'p 3.
Hand-Mix i ng Method
\Vhl~k 1111' bUllcrnlllk, bUlll'r..mel c),:].." lO~l'lhl"T
111 J I.IT).:" "'lmd ml'a,unl\~ cup, III ,I \CJl,lT:1I1'
br).!;o: howl. wlmk -I f lll'~ ol'lh., tlour, 'U~,lr, \'\',1\.1,
:md \,1 11 1000l'lhcr, Pour Iho: hUlIl'rlUll1.. l1\1"\lUl't'
lllW tilt' /lOUT IIII)(tlln'. SilT \\ lIh ,I nlbbe r 'pawl,1
lIUU] Ih,' d<lugh (Oll\"~ I(lgl' lhcr Jud ]001.._
dU~'1'.T\lrn Ih.' dotlp:h OUI Ollln J d"lll ('OUl1Il',
Mill I..Ul':od bv h:md (~,., !,agl' -I5!{) to tOTrIl J
 MAKING HOT CROSS BUNS
~ll1ooth. rollnd b.l n, 14) 10 15 ndnutl", adding Ill("
n:m:l.Illing Y. Clip tlour as Ill"cded to pn:wnt th~'
dough from sucking to tht, coun!er. TF.ul,fer 10
a h~l}(lr OIled bowl. covt'r with pLlstic wrap, :Illd
let Tis..' :I~ dlre("\l'd in 'leI' J,

gell X lclw, g jp; SWE ET OOU G H

We wan t ed to find a bask sweet dough that would
serve to make several types of breakfast treats, such
as sticky buns and cinnamon roll s. The crumb needed
to taste rich. yet have a tender, feathery texture. After
a serie s of tesl ings, we discovered Ihat the secret I. After d,v,d,ng the dough inlO 12 p,ece$. roll each piece
was a buttermilk-based dough. The buttermilk added of dough into a smooth. tighl bell w,lh II cupped palm
a good, rich ffavor but kept the dough from being too
heavy or greasy. Rounded out wilh 6 tablespoons
01 melted butter and l eggs, the dough is rich and
moist and , best ot all, easy to put together.

HOT C RO SS BUNS
MAKES 12 buns
PREP TIME : 2 hours 30 minutes (includes dough
mak,ng and "sing t,me)
TOT,t.l TIME : 4 hours 20 m,nutes plus cool ing t ,me each bun using II shatp pa,,"9 kn,fe

'l11t,~t, i.UtII$ IIrt Ir,rditicJud{ fl.)r EI.<Ii'r: {wln'IW, llif)'

1<I,Ii' ,I!P'Jlilll/ )'{"." rt>lwd (,uul llim' is u<)/liiu,~ likr "
/wllu'III(II/,. IicJl lTcJiS (",,,}. -r.) prn\'/11 drr i(;'~'.! frdm
IIdu.',! /(ICI lilir/.!, bl' SUf(' f<' dri.::z/" il <II~" rill' hUllS
lI'ililt- III/'r <In' jfiJI uu,m.

recipe Basic Sweet Dough (page 470)

Flour for Ihe counler
large egg, lightly bealen
lablespoon waler
'/. cup confec tioners ' sugar
l . lei Ihe baked buns cool for about S m,nute. before
lablespoon milk
drizzling the Icing In the form 01 an x ,nto the cui groove.
Y> teaspoon vanilla txt ract
of each bun.

1. Tu m Ihe dough out 01110 a lightly Il olln.'d

l' Ountn :l lld dlVldl' imo ! 2 eWIl pie n"S. Following
thL' photos. roll the dOll!,:h IlHO ught balls.
Arr:lllge the b.ll], in .1 gre~sl,d 'J by 13-im'h 1l1l't.l1
bahn~ <i1sh and wrap ug!1l1y III grl':lscd pbsnc
WT":lp. LeI rhe HI ;, warm pbn' llnnlth(, rolls haw
m..,rl)' doubled in ~ize and ~n: )ll"l.'ssed n~<ainSl om'
:lIlodwr. I 10 1Y, hOUr<;.
2, Adjust ,m O\· .. n T":Ick to Ill . . middle
tiOIl ~lId hl'Jt thL' ove n 10 350 degree.s. U sill g a
sharp knik CUt :m X Ihrollgb till' top Y. IIl ch
of eac h bun, WllIIk the egg nnd w:ltn fOgl'dwr
aud bru~h over d1l' buu~. Uake ulltil ~oldell and
pulled. 25 to J{I Illinut .... s.
3. Transfer to n wire r:.ck ami Ie'l cool 111 the 1',111
tor 5 minutes. \Vhisk thl' ~lIgar. milk. nlld \':111111:.
w}i:etll<"r and drizzlt, in :Ill X illto the' (lit groan-_
of till' hUllS. Serve warm or ll,t cool cOlllpktdy.
To Make Ahead
After nrmngmg the shapt'd blln.~ III till' baking
POSI- dish in stq) J, (o\"t'r the dl~h ti~hd)' with gn.'J'It.'d
ph,tic wr~p alld rcfTlger:uL' the rolls for up w III
hours. Befon.· baklllg III nl'p 2. Ict the' rolls 'II at
mom tcmpCT":Itur<' umilthcy haw ncarlr double,i
III ~izl' :1I1d nn: p T\'$:Sed ,1~il1st 011,' ,'lIot!\ l'r, 1 to
1Y, hours.
 1, For rh ... nut topplllg: Ur1llg the brown sug;lr,
corn syrup. buner. and salt to a Sll11l1ler HI :I small
saucepan over lIll'dium heat. Sur in thl' \dmlb.
and pecans. Spread the mlXIUn- over the OOnom
of a gn-ased 9 by l3-indl mctJl bakm£ dish .
.J
2. For the bUllS: MIX the- browll sugar. (1lIIllmon.
doves. ~lId SOIl! togl'liler m ~ slllall 00\\ I. Turn lhl'
dough OUI OntO a lightly floun-d coulller :md,
following the phmos on page -H3, pn,,« II nlto J
12 by 16-lllch rt'clangl~'. Urush the: dough wlIh
thl' bUltt'r. Sprinkle du.' fillmg OVl'r tilt.' dough.
leaving a Yo-inch OOrdl'r alollg tll~' top edgl'. Press
on the filling co adhl're 11 10 Ihl' dough.

3. Itolltht! dOUgll imo aught cyilndt.'r and pillch

the seJl11 do§ed. Roll Ihl' eylindl'r over so that
il is scarll-~ide down. Gendy Slrelch the cylmdcr
ull1il it is 18 inch ...s in length wllh an l'vell dl.1 11l~
ctcr. I':1I till' ClI(ls ortlw cylinder to evcn Ihel1l.

4 . Slice the, c)'hndl'r into 12 t.'vt.'1I1y \Ized buns

using a ~e rraled klllre. Arrange the bun~ cUI-sldt.'
Corn .~",p and loiS 01 ICNliled pecans g,,,* StiCky Buns
the" caram.ltapp,,'10 down on lOp of Ihl' 1IU1 tOpplllg in tht.' bakmg
dish and wrap IIghdy III greased plaStiC wrap.
LCI Tlse III a wum place: until till' rolls h ~\'e
nearly doubled 111 size and arc p~St:d ag.l.ll1s1 0 111.'
STICKY BUNS another. I co 114 houn.
MAKE S 12 rOIl$
PREP TI ME : 2 hours 30m,,,..,te$ (oneJudes clough S. Adjust an O\'l'n rack to Ihl' lowest )}OSmoli and
m"k'ng lind r"'09 t,me) hrat the O\'ell to 350 dl'grees. Bake ullullhe buns
TOTAL TIME : 4 hours 20 m,nutes plus cO<)l,ng t,me
ne golden ~nd puffl'd. 25 10 j() rniIlUl<'S. Ll'1 Ihe
buns cool III Ihe pan for 5 mlllUiCS before n1p-
Ik (,mfulldren IIIm",.~ Iht buus 0111 of lilt paIr-IiiI' ping Ihl'n! Out 01110 ~ large servlIlg plauer. Scrnpe
(dmmel "'ill M Jdu•.,-r'/IIsly hOI. Str"pt lilly rt'tIIlli"iug allY glazl' fmlll Ihe p~n and drizzle 11 owr the
,~I.'Ufr"'" tilt Ji,/ll dllll lirr;::::/r il 0II'tT lit" b"l15 btfO" bu ns befon' sn"'\IIg.
ifrl'lIIg.
To Make Ahead
N UT TO PPIN G Alicr ~rranglllg tl1l' rolls ill thl' baklllg dish 111
14 cup pllcked light brown lugar step 4. cowr the bakmg dISh l1ghdy w1th greased
l4 c up light corn I VrUP pbsnc wr.tp and refn gerate the rolls for up 10 16
4 tabl upoons ( y, stick) un llli ted butte, hours. Before baking in step 3. 11.'1 till' rolls sit at
Yo tealpoon s lIlt room IcmperatuR' 1111111 thl'), have Ill'ariy dou-
14 telliPOO n IIlInllill ext,ed bled in S1ze .l11d arc prl'sst.'d agJill~1 Olle anotlll'r.
2 cups pecllns, tOlllled (.ee p.ge 181) li nd 1 10 114 hours.
c hopped COllrle

BUNS
Y. c up packed light brown sugar
2 te.spoonl clnnllmon
14 teaspoon clolles
Pinch u lt
Flour fo, th e counte,
recipe Basic Sweet Dough (p.ag. 410)
tablespoon unu lted butter, melted, plus
extra fo r the pa n

THE AMERICA'S TEST KtTCHEM FAMILY COOKBOOK

MAKING CINNAMON ROLLS AND STICKY BUN S

1. All., the doug h ~S dou~ on size. turn II out onto" 2. Brush trw do<.>gI'o w,th lhe melted butter
lightly floured counter Pr"u the dough Into II 12 by
16·Ir.ch '8Ctftngle w,th the long .,de fftClng yOU

3 . Spr,nlde the filhng evenly over tt>e dough . lellving II • . Roll the d ough ''''0 ft tlghl cylinder
Yo-,nch border .,~ 11'0. tOP edge Pres. 11'0" filling to
ad".r." to trw dough

S. PInch trw dough logethel to clow thol cyl,nder. creat,ng •. ~n!ty str"'ch the <;yllnder until It 1$ 18 IncMS long
... M<............ Roil ,''' cylinde< over SO II'IM It is sellm· w,th lin even dl6ttleter p.t the enods of the cylinder 10
s,de down """" them.

, . W,th II ....... ted krufe. sllc. trw cylinder "'10 12 evenly • • Anll""", the rolls cut-SIde down'" II greased 91)y
s,zed buns Il-Inch met.'l»klr>g dish. If ""'king StI<;ky Buns, the
dish should ~ grNsed lind sprond w,th trle nut 10pp,ng
belore the ' 0115 II' " !I"!lnged in It

Br •• d lind Pizz a
 2, Roll the dml!j:h illlo a tlglll cylinder .md
pinch t ht' 't';Ull cloSt'd. Roll the (dinder owr
so that II IS scarn-sidl' down . Geml;' stretch th e
cyllll(kr umil u is IH Ineill'S 111 It' nh'1h wnh ;In
e\'Cll dl~lI1ek'r. 1>;11 Ihe ends of lilt' cylmder 10
eVl' n Ihcl11.

3,Shce the cyhndt'r mlO 12 evenly 51U-d rolls

usmg:l scrr.ucd kl1l(~'. Arr.II1~,'e the rolls c ut -~Id~'
down in a gn'ast' d 9 h~' 13- 1I1c h metal bakmg
dish :lI1d wr.rp ti g htly in greJ~ed pbstiC Wr.lp.
Let ri~ 111 a \\~Irm place 1111111 tlli.' rolls h.l\'('
nearl ), doubled 111 ~Ize ;tnd an: pn'S~ d agalilSt olle
another. I to 1Yi h{)u~.

4. A(ljllst an o\'<:n r:ack to the nuddle POSItIOn

and hear the own to JSO dl'grc~'S. Uake untIl the
rolls an: golden and pulTcd. 25 to 30 11lI1II1In.

5 , Fltp till' roll~ 0111 Onto a wire r.lck .llld lcl

cool (or 5 l11inute~. W lnsk till' Crc:UlI C hl'l~ and
buttermilk IOgelhcT III a large bowl tuml dmk
~nd smooth. Silt the con(ecllol1e~ ' ~t1l?r O\'l:r
Our flch. buuermllk·l»sed sweet dough turns out
the 11l1 .~mrc and wl11~k 11ntil Slnoo th ..lbout 30
" ....'st'bl. C,nnamon Rolls
s~'colld~. I' lip the rolls uprl~ht :md. USII1g; ~ br~e
spoon, d rizzle the ~bzt' over the war m rolls, 1'1111-
CINNAMON ROLLS m g them apart fir~t. if dt"Sircd .
HAKES 12 rOll5
PRE P TIHE : 2 hours 30 monutes (oncludes dough To Make Ahead
makong and risong I,me) After arr.lllging the rolls ill the b;lking dl~h ill
St~'p3, coveT thl' h;lking dish tightl y with grt'lscd
TOT ..... TIHE: 4 hours 20 m,nutes plus coohng h~
plasuc Wr.l1l ~ l1d refriger.lte thl' rolls (or up 10 1(,
n,rjr i'y; rolh b,tkr 11110' (,'cli mller. bill (,1/1 Ilr ]lullrd hours, Be/ore bakm!,: 111 step 4, let till' rolls ~11 al
b10rr sm'il!.~ 'If (II Ilrr I(/il/I".
IIpllrl rMiI)' ro0111 tl'l11pcratllTC IIlml th ey have l1<~arly dOIl -
bll'd 111 size and an' presscd agamsl Ollt' 3l1mhcr.
y., cup packed light b rown sugar I to I Yi hou I'S.
2 tell$poons cinnamon
V. t.lI$poon clove,
Pinch sail
Flour lor Ihe counte r BASIC PIZZA DOUGH
recipe B.1slc Sw.et Dough M.. KES 2 pounds dough. enough for
(page 470 )
3 (12·,nch) p>uas
tabl.spoo n unsalt.d butter, mel te d , plus
PREP TIME: S minut es
ex tra for the pa n TOT,IoL riME: 1 hour IS minutes
3 tablespoons cream cheese, softened
3 tablespoons butt.rmllk o r milk AII·p'''IIc>J( .f/I'll f fill/ /X' SIIIISflfrllroi jur fltT /,,..\1/1
1~ c ups co nfed loners' sugar .f/Ollr. bur /l,P rl')lIllill.e (nISI willIII' " 'rltt.· less criSl'
mI(l (/H'UiJ'.
1. MJ.''; th e brown ~u~,r. Cinnamon, do\'es. and ~ll t
tOb'Cth.;r 1II :l ~1IIall bowLTurn th~' dough out OTltO 4 Y. c ups bread flour, plus nt ra for the
;I hghtl y lJou1\.·d COunter and prcs~ II illlo a 12 b y eounl. r
16-III(h ,'("ctl1lgk followmg th~' phot os on pa!,:~' envelo pe (2 Y. teaspoons) Instant or
~73. Urll,h Ilw dou!j:h wnh Ihe hutter. Sprin k le rapld -rln yeast
till' browil Sligar 11l1.'.a1l~ owr til\' dou~h, ICJ\'ill!,: l Yi leaspoons sal t
a %-lIlch border along th l' top cd~l'. I're'\S on th i.' 2 to!lblespoons oU .... oil
filling 10 adhe1\.' It to th e dough . 1Yo cup s w;'I"r. warm

THE A MERI CA' S TEST KITCHEN FA M ILY COOI1BOOI1

1. 1'1I1~~' 4 cup~ of tht· flour. rl.'a~t. and \.'11! 111 :I
food pTOl.·l·\~r (fim'd wnh a dough blJ.dl· if p()<;-
Slbk·) to CQl11bllll', Wnh thl' pron-ssor nllll1mg,
pour Illl' 011. dll.'n thc water throuV;h the fel'd
IUb.: J.l1d procl"'~ UI1I1I ~ rou!:h ball forms, 30 10
40 ,,·(onds. Let Ihe dough "-'51 for 2 ImnUI('S.
then proct'\' lor 30 '>(.·(0I1d5 10111;l'r,

2. ' lilTll Ihl' dough out onto ~ hglnly Ilourcd

countcr and kncad by hand (<<"I.' page 458) 10
form a smOOlh. round b~11. about 5 minutes.
addlll~ Ihe rl.' llIJ.lIullg '!. cup flour as nct·dl'd to
prcWllt Ihe dough from '1ickmg 10 thc O:Olln-
Il'r, Trall~fer to a h~htl)' oiled howl. COn'r with
pl.lo;u, Wr.lp. :llld let Tl\e 1I1 J. warm place until
doubkd III 'Ile, 1 to 1 y, hours,

Hand-Mi xing Method

Whisk 4 CUI)S of th~' flour, the ye:lSt. and ~ l l
lO~elh~-r III J. br!,:e bowl. Add Ill<' oil :md 11:ller
,md "liT W1Ih ~ Tubbl'r "p:lmb 1I11111 Ihe do ugh
coml'~ lO~cther :Iud 1001.< ~haggy, Turn till'
dou!--,h Ollt OIllO a lightly Ilollrl.'d (Oll nter and
Our Quick P,zza Sauce I"IfIS iust IlIree IfIg.edlent s ~nd w,\!
knl'ad by h,lIld (S~'l' pa!,:c 458) to form a smooth,
be enQU9h fQf Ih'ee ",un
Il)lInd ball. ]{IIO 15 1Il1111n<'S. addmg Iht' rcmalll-
1l1~ '!. cup flour a< IIl.'ed('d to prc\'em the dough
(rom \\ld.lII~ 10 IJH.' countt.'r. Tr.ln~ft.'T to J. hghtly
Olkd bowl. covcr II IIh plastic Wr.lp, ,md k,t TIle CLASSIC CHEESE PIZZA
a, dlft'-Cll·" III <t~·p 2.
H AKES 3 (12'Ifl(h) potu.s
SE R VES 6
To Make Ahead
PR E P TIH E: 1 hour 25 m.nul(t1i (.ncludes dOUgh lind
Afl~'r lransferrlllg till' dough 10 ;111 OIkd bowl III
sauce-making lime)
lU."p 2, co\"(,r til<' bcm I tightly wllh pLaSIiC wr:tp
T o rAl T I H E, 2 houn 40 minutes
and refrigl'rJle til<' dough for lip 10 16 houl'S. let
[he dou~h SlI II room [1.'1l1pt'rJI UT\.- for 30 Il\in~ F.I, ,11;11"'::'::'" yt'U (,III IIH' "I" fllu,( /-'1.::;:" I), ',~~"
UW<i ht"li:m' dll'ldllll; .Jlld shapmg mlO PIU.JS. (I'<~~'(' 4 74), 1'()fI'."')j~~h' ""I~~h, ." ,IolIXIi 1"lrCll.Isl"li
frolll)~'"' lordl pJ..::;:rfl('. If )"" '/0 '1<'1 h,lIY' " b.II.:",.~
SI,me, 11111.:1" II,r 1';'::'::11 <11, ,/ Tmllr.is ", "f>sidr"/,,"1/
:Jut J(itc!u.·/I 5 ip: PERFECT P I Z Z A DOUG H J"Ik,,~~ sl"..., ,h." fillS m'f'II Ilrcilfll/"d ./"S/ IiI.:.. ,/ 1"l/.:III.ll
While you can certainly use a st anding ml~er to mit/f. hi' I"':: ;:,/ "'I'/)IIIX 1'/",'5, srI" II'\~I' ,nw.
m ake plua dough, we p rel er to m ake it in a l ood
recipe Basic Pizza Oou gh (pllge 4 74)
p rocesso r since It's usuall y al read y out on th e
Flo ur l or the counter
coun te r and It does a g real Job ( p iZZi! dough d oesn't
, eclpe Qu ick Pizza Sauce (p llge 4 76 )
require as m uch knead ing as Olhe r t ypes of d ough).
12 o unc.. m o n.llrell a , shredded (3 cup s)
Bread flou r p roved to be an Importanl Ing red ient
1 ta b lu poon s g rated Pllrm..lln c heese
becau se It gives I he dough enough sl reng t h t o b e
Oli ve 0 11
stre tched very t hinly. We aLso fou nd tha i the bread
6 t abl e.poonl t o rn fres h basil
flour made I h e crust very c , lsp lind chewy once
bilked-Jusl like II real plueda dough,
1, Acljusl ;til O\1.'n r.Jck 10 till' 100wr-rmdclll' PO~I~
11011, plao:t' ~ b~klllg ~lOnt.' on (he r~ .. k, and IIt'al
Ihe own 10 500 dl'~rcl'!>' ll'l till' hlkmg '101It"
hl'al for at It.'lst 30 1lI11l1I1t""S.

2. Melll\\ hill-. (Urn the dOIl~h QUI onto J IIghtl)

Iloun'd COUllll'r, nl( II llIfO Ihrcl.' t.'\·<'11 pll'Ct'~ ..md
cowr wilh pbslic wnp. Workmg wuh one pi~ce
of dough al a mile, ~hape 11110 l SlI1ooth, round Shredding Semisoft Chees e s
b;/,ll. cover agam wnh Ilw plaSIIC wt'ap, and let Tt.'S1
20 to 30 Illmut~ . Mozzarfliia ... nd othe r semisoft chellses c ... n
st ic k to a bolt g , ate , ... nd c,"use ... re ... 1 mess.
3. Uncover one blll of dough ;/,nd, followmg the Here 's how to kee p the ho les on tfle 1I, ... te,
photos on plSt' 477, stTClch and shape Ih~ dough Irom becom ing clOg ged.
uuo a 12- inch round o n l plf.."t:e of parchment
paper. Spread I cup of till' p lZU sauce over thl'
dough.leavlI1g a \!,:-Ulch cdgt, of dough IIncov-
ered.Sprlllkll' wuh 4 ounces (I cup) of th e 1I10Z-
lardla and 1 rJbtt-spoon of till" PlrmeUII. Lightl y
brush the edge o f the dough wuh ad.

4 . Shde the parchment paper and p l Zl;! onto a

mnkss (or inverted) baklllg sheet. tlll'n shde it
OntO the hot bakmg SIOlle. Uake ulltll the crust
edges brown and thl' cheese IS golden III spots. 8 Use yeget ... ble oil sprll~ to lightly coat lhe $Ide 01
to 13 nll11\1[(."5. (Prepa!\' the ~econd pizza wllile the bo~ g rater with tn. Ia,g. holes. then shred away
the first hak<."s.)

S. Transfer the PIZza to a cutti ng hoard. dl.K arding

Ihe pan;:iln1l"nt paper. Sprmk le wi th 2 Gl blt-spoollS Testing: Ba king Stones
of the basil and CUI Ihe pizza into () wedges hefo!\' Clay or ceramic hakmg stones enabll' you to
scrvll1g. Let the stone n'heat for 5 min Ult'S 1)('fore make ul tra-crisp. chewy pin-as :1( home and
babng Ihe next PU:U. impTO\'t' the crust and crumb of any he:l.nh-
baked bread (like R uniCWhite Bread, page 4(4).
Baking StOIK"S absorb both hea t and m OiSture,
which keeps Ihe 0\'('11 hot and dnt.'S OUI Ihe plU"
o r bread's CTlm, guaranteemg CTl5pm.'SS.
QUICK PIZZA SAUCE Here in the test kuchen. w~ tt.'Sled sc\'('!\
MAKES ... bout 3 CUOS. enough lor 3 pizzas Stones in differellt shapes. SiZl"S, and lIulenals to
START TO FINISH: 20 minutes IZlIiI lind om if all bakmg stones CUI take Ihl' h~at . We
Judged th e Slonl'S on IWO mam c rllcna: design
1I'1li/1' Ir is (Iml~mmll,' IISI' J,lrrt'd pi:::a sn'I((, (i ndudmg eaSl' of us•.', uJSt... llauon, and ~t orab'C)
II ~ Ilmlk II IS a/m.m <1S Ctlsy. allli a /01 l<1Sfitr, t" Jnd !X'rformallce (lildudmg heal co ndu clLvity,
U'11l1' lip your 0 11'1' . cvenness of browmng, and crispness of baked
goods). Fo r the mOSI pan, there WAS hull' ISSUI.'
2 I ... blespoo" s eltl' II-"I ' III" 011". 0 11 with performance. With little v:tnauon, all sevcn
2 gll,lIc elo".s, mince d stonl'S produced e\'cnly col or~d and cm ll cmsu
(28-ou"ce ) ta" eru sh. d to m ... toes in pizzas. Dl'Stgn, how~-v\: r, was an oth~r story.
S... II a nd pe pp e r T he Ba ke r's Catalogue Da kin g S lo n e ($35)
came out 011 top. It i~ a good-~b~e baking Stone
I-ll'at the Oil and garhc m a mcd ium ~a uce­ (aboll1 14 by 1(, 1IIc11l'S) that is nO I tOO h ~a vy,
p:m over medium hea t umi l thc garhc with sl1Iomh, rimll'Ss l"dg~'s tha t make !t I.':uy 10
l ~ <;izzlmll. ahoU! I Y, minutes. Stlf in the slidl' 10JWS 0 1110 the surface.
tomatoes and sumner umil the SJuce IS
thlCkt'll l'd, about 15 mmm\"S. Seaso n WIth
Sl it and pl'ppl.'T 10 U St\"

To Make Ah ead
The Sluce can be cooll'd :md refnger:lIed III
an airtight com:uneT for up to 4 days.

THE AMERICA ' S TEST KITCHEN FAMILY COOK800K

M AKI N G PI ZZ A

1. Wo'king w,th on .. baH of dOUgh at a t,m ... ftauen the 2 . Hold,ng the c .. nter In plac ... stretch the dough out ward.
dough bait Into a disk co a sheet 01 parchment paper Rotate the dough a Quarter turn and stretch aga,n Repeal
US;r'\g your linge't'P5. pre55 the dIsk untr t it Is abo<Jt untIl the dough reaches" dla"""t.. ' 0112 tnches.
J4 inch thick.

3 . Use your p"lms to Ilan"" the thick edge 01 the dough. • • Add the toppings. le;Wlng III J?lnch border 01 dough
uncovered Brush the uncovered edge WIth ohve oil

5. Slide the parchment Pl'P<I1' and pIzza 011 the counter &. pulitne parchment Pilpe, and pizzil olf Ille ~klng
onto a "ml.... Or upSIde· down bakIng she .. t .""el OOto the Ilol balong ston ... be,ng ciI'elul not to
lOOCI1 Ihe hot stone

e, . a d an d P izza
 TOPPI N GS
• t o mat __ ( 1 ~ pound s), cored, seed ed ,
lind choppe d COllrS.
2 g llrll c clove., m lnc.d
S. lt and p . p pe r
6 ounces moullre UlI, shr. dded ( 1 ~ cup. )
o un ce Parm ••lln ch . n e, g rll t ed ( ~ cup)
3 tllbl asp oo ns sh redded Ires h b llsll

I , For til(.' dough: Covcr th <' potato Wllh \\':II~ r

in a SI1\,11l s.ulCepan and sinUlll'r until the paUtO
is completdy cook~d and casily picrc<'d with J
kmfe, 10 10 15 IlUIlU tl'S, D rain and, Whl'lI th~
pot.1tO IS cool (Ilough 10 ha ndle. gr.ue II 011 the
large holes of a box grate r. R eserve 1!.oS cups
lightly pacK.'d potato,

2 , Pulse 3V. cup.. of tile 11our, salt. and yeast in:1

For II CIISP crus~ 01'1 Deep-D,sh Chet!ose Pizza,
d.lt! on. pr.-haated bak,ng stone
'fig
food processor (fi tt~d with a do ugh bl.ld~ If pos-
sible) to COll l blll ~, W ith th e processor r ur mi n ~,
po ur 2 tJbll'~poo l l ~ o ft h~ 011. then Ihe wal~ r, and
fin'l lly th e par,lto through t he f<,ed tube and pro-
rt'Ss umit a rough ball forll15, 30 to ~O seconds,
se~ the bale·
Let the dough mt for 2 Illlnutcs, then proce$S for
30 secon ds 101l ~er,

3. Turn the dough out 01110 a clean eoulllcr and

knead by hand (see pl!;e ~ 58) 10 form a smooth,
D EEP - DISH CHEESE PI ZZ A rollnd ball, about 5 lIlUlUtCS, addll1g the rc m:ull-
ing Yo cup flour a~ nee(k'd to pn'vent the dough
... ... KES one 14'lnch pizza
from stl cklllg to till' eOllnter. Place: Ih., dou).;h in
SE RVES 4 to 6
a lightly oiled bowl and w rap tlghtly In pbstic
PR EP TI ... E: 15 minutes
wrJ p, Let me m j w:m l1 pl:in' lIIm l doubled 111
TOT... L TIME: 3 hours ('ncludes \ hour 15 mInutes
roSinS! t,me)
sizl'.45 m inllles to I hour.

I'rrl"'1'( 'lie "'pp"'..\! ,,4,,'/t' ,II" f/",(~1t is mlllg so II"" 4 , 011 th.' bottom ofa I ~-inch deep-dish PIZZJ
II 1111/ ht.- Fr.,d), wi,,,,, rI,t' d,),(~I, is "",dy, iJ<Ik;IIg pan w ll h the rcmallllllg Y. cu p od, Turn the
,I,t P,ZZIl III " d/Yp-disll I"'" Oil " /r", pi;:z" 11'1IIt dough OUt onto a lightl y floured counter and
11111 "rlp I'Wf/llct' II rmp, II ...II-browllrd &mom mm, pat It mlo a 12-lIIch rou nd, Tr.msfer tht, dOl1ll:h
Oll,tm'ist, " Irr.tvy rimlf'ss b,!k;lIg siuTI (d" "," 11$1' to the Oiled pan, wrap ughtly in plaStIC wrap, ,lIId
,m iUJII/,II/'d ((wkir ~hlYf) will IIwk I,/m lls/ as II~'II, if let reSI for If) 11lIll Ul<'S.
)'OIl'lIt' ,i!,)1 1I/Ily" rimllll'd b,/k;IIg Sllff'l, (1m, ill'JlsMI'
liP"'" ,lIId lM kt' ,I,,' pizz" I'll ",efl," sMI', T/,,' """"""
4111/ I1SI''/ IrJSFrrlSe ,lIr pall II/lly Sff'''' ",Wf'SS;I'/', bll' ill 5eJt :KdcftCIl !iip: IT S OWN C AU ST
,,(/.Il1i(l1l III I"""'f'millg s' irki",~, Ihl' ,,,/llrllis l/r.' trll$I Aegula. pizza dough doesn't have a flavor, tell t ure,
I"')U'II lIirrl)'. or struc t lJre suitllble lor deep-dish pizze. wh ich
Is actually closer in height and fllI"'o, to IOCllccla.
D O UGH In fact, wa found t hll t o ur focacc ill dough rec ipe
runel potlIt O (8 ou nces) , peeled and cut ( page 468), w ith II lew m Inor adjustment s, made a
InlO ' ·Inch c hunks perfecl deep' dl sh crust , The pot ato keeps t he c rull
3 1,4 c ups IIU-purpose 110 1,1', plus ell t.a 10 . the chewy, moist , end 50ft lind IIlso IIdds flavor. A s for
co unter bilking, _ lellrned thllt It wa s important to plI/bake
11,4 t ees poons salt the crust t o keep it from turning gummy lind, . ... an
1~ t .aspoo ns Inst ant o r .lIpld -rl, . yaan though It is bilked In II plln , p lacing the pan on II
6 t llbl.,poon s oli ve 011 bilk ing Slone contri buted to a c risper cru st ,
c up wat er, w arm

THE A MERICA'S TE ST KI TC HEN FA MILY COOK 8 00K

5_AdJ\1~t dw oven racb!O rhl' lowe<t and uppcr-
1l1l1\dle pOSltlOl1<, place a baking: ,tone on the
lowe<t r:Kk, and he~ t the OWl! to :lOO dq:;rl'c~.
FollowHlH thl' photo. pllll lip tlu' l'd)!es of Ihe
dough to fOflll a I-inch-high hp. Wrap tightly
111 plaStiC wrap and Il"t risc in a warm phce until
doubled III sizt'. ;\bolll J{) minull'<.
6 . Generously prick the dou!;h wilh J fo rk.
Itt'duct till' own templ'r:lHlfl: to 415 degrn's
and bah" on the prc1l<"Jtcd <!Olle ull nl dr}' and
lightl), browllcd.:lbolil 15 mmute~.
7 . For till" toppillgs: Toss Ihe tomatoe~ ,llld garlic
IO!-!elhl'r and 5e;«on wtth <~h and pepper to tasle,
thl'n ~prl'ad l'wllly OVl'r Ihe crmt. Sprinkle with
till' 11I0v:arella ami P.lTllIl'S.lll alld bake ulllil Ihl"
chee'l' melts. 10 to 15 millme~.
8. Tramtcr Ihe pIzza pm to the top rack and
lMh' until thl' chel',e IS <pOll)' gokkn alld the
No Baking Stone,
No Worries
Even if yo u don ', have a baki n g s tone, you
c an still make a decent p izza . A preheated
r iml ess or upside - down b aking sheet can be
used in place of a baking stone to promote a
c ri sp cr ust.
MAKING AND BAKING DEEp·DISH PIZZA
1. After cresslng Ine d ough into the call. cull the edges
cf the dough UP the sides cf the p.lIll about I Inch 10 form
a lip
bottom CTll<t IS browned (s<"<' til<" photo), abom
5 mml1ll's.Tr.lmfl-r to a wm.' r:lck ;(nd Il·t (0111 tor
5 11linutl·~. tht'll u~e a ~pal\lb 10 pry the pIzza om
of tilt· pMl 01110 ,I cuttll1g board. Sprlllkll' 'I'\th
rl1l' basil ~nd Clll \litO 6 wl'(\ge~ b"fon: <erving.
VARI ATION
TWO 9-INCH DEEP-D ISH PIZ ZAS
Follow tIll" r<"eipe throllgh Stl'P 3. Gn:aH' Ihe
bOllom~ of two 9-inch roulld patl< II ith :2 tabl.,-
~poons olive: oil l'ach. [)jvidl' the dough in half
on a dry coullter and tlll"l1 pat l'arh half 11110
a pn:parl'd pan. Continue with thl'" recipe a)
directed, but in step (, n"ducl' the initial bakin!!
till1l' 011 thl' lowe~t r.Jc k 10 5 to 10 111lnut.'~ and
dil'id.· the IOpplllg eve nly hetw.'l·11 Ihe PIZZ;lS.
Hand - Mi xing Method
Cook. grale. ;lll d nll'JSUTl' the pot,lIo 111 <tep
I. WhIsk Jy, cup~ of the Ilour, yea<t, and 'alt
ill ;1 Llrge bowl. Add till" POt,1I0. \V'II<"T. :md :2
l abl espoon~ of th.' oil and ~11T with J rubber
spall tla until the dough conll'~ wgl'lher ,Uld look<
slwggy. Tum the dough o ut 01110 ,I eil-.m coullIa
J11 d knead by haud (~l'e page 45H) to lorm ,I
smooth, rOllnd ball. 10 to 15 II11111lll". add ing th."
rC11lai111ng. Yo (' u p !loll r ~s llec{\ed to pre\"elll till"
dough from stick ill!! to thl' COllllter. Trallsf..r to
a lightly oiled bowl. cowr wlIh pl.Nic wrap. and
let fisl' a~ directed III ~!l'P 3.
2. KnoWIng when the pizza I.. dolle Can be lrIcky because
It Is so Ihlck. We foulld It be5\ 10 hft the CIZza UP WIth a
.p'lluie to see how !vOWIl il is OIl [he bottom When the
bouom 15 brOWlled and the cheese has melted. ,I i. done
Br eed all d P izza
!J1l£ !J~t J{jlcAelt'. ;}ClOOJtih PIZZA TOPPINGS
I-ICfC 111 the tc:st kItchen. we know hO\II dIfficult It can be to pk·;tSC :l crowd. One dmncr b'l.le$t W:.I.lltS IlU'3t-
bollls. on (' is a vegetarian. and the ot her doesn't go n(,:.I.r tomatoes. The b'OOd Ilt....YS is that \Vt." have madr II .J
C<lS}, for )IOu, R ather than trying to cram three diflercm IOppmg'S o nto one pizza. Ollr Classic Cheese PIZza
rcClpl' (page 475) tllJkes three pizz:ls. ~o you can top each one dilTcn'lItly and make evcryone happy.
When YOII want a break from ~ullda l'(llOpl'lIlgs like pepperoni. $au$.lge, oniolls, and peppers. try some
of the comb11lanOllS iistl'd bdow, or gel creative with your own ldcilS. Uuiiu leftovers like barbecul'd
chu:kcn. car.lIl1chud onions. or roasted potatoes. Try diffcrem types of cheeses. deli Illl'atS, \lcgcI:OIbles. and
he rbs. The palmy is another source of 1I1splr:mon: pICkled chl!e pe ppers, o h\'es, and marinated aru chokt,
hcaru can all be used 10 creale tasty loppmgs. And don'[ overlook frull wlll'lI considenng piv:;l tOppIngs.
Frc~h or camlet! pmeapplc. tlunly shced pe;lr (with blue chel'k), and drIed figs (wlth goat chet:se) ;Ire
all excdlem options.

MARGHER ITA PIZZA PESTO PIZZA

Arnn};c dlln slices or rres h lllouardb over the SubslilUtc )Ii cup Pt:~to (page 181) ror the pl'l:za
1)17.~~ sauce and sprlllkle wuh grJled l'aTmes:m sauce in OUT ClaSSIC Clwe5t." Pizza and tOP with
checse. Sprlllkic with lOrn bilS or fresh bastl thin shec! of tonl3toe$ (pattcd dry). crulIlblcd
~ror~' cuum g and st.'rvmg. goat chct.'Se. and g r.lI cd P,ullIt."san cilel'SC,

FO UR · CHEESE PIZZA ALOHA PIZZA

011111 thl' pllLl. ~uce ;lnd spnnklC' the Oiled
dough wllh shredded mOlZ;lrclb, shl'l..-dded pro-
\"Olone cheese, gr.lIed Parmesan chcl!"e, and
CTUmbled blue chet'Sl.·.
W HITE PIZZA
Onlll the pl7.la ~uce and dollop riconJ clll'c~e
over thc oded dough. dll'n sprmklc with grated
PJTJlK'San cheese. Sprinkle lc:tvc~ or baby spinach
or lrugula over the pizZJ durm}; thc final :2 m in-
uteS or bakin!;.
Ma ke our ClaSSIC Chcese PI7.U :Uld spnnklc
pmeapple chunks (p:lUed dry) and chopped
shced dell ham over the cheese before bakillg.
SALAD BOWL PI ZZA
Before slicing. lOp our C lassic Cheese PIZz:. wllh
mixed baby greells that have been lightly tosscd
in vmJlgre tte.

THE A M ERIC A' S TEST KITCHEN FAMI LY C OOK 900K

QUICK BREADS
 QUICK BREADS

BISCUITS AND POPOVERS COFFEE CAKES AND

SWEET BUNS
Cream Biscuits _ 481
Simple Cinnamon Streusel
with Fresh Herbs _ 481 Coffee Cake 489
with Cheddar Cheese and Apricot-Orange Coffee
Cayenne _ 481 Cake 489
Buttermilk Biscuits _ 482 Lemon-Blueberry Coffee
Cake 489
Popovers 482
Cranberry or Cherry
Muffin-Tin Popovers 483
Coffee Cake 489

Quick Cinnamon Buns 490

MUFFINS AND SCONES
Big Beautiful Muffins 483
QUICK BREADS
Apricot-Almond Muffins 483
Banana Bread 492
Mocha Chip Muffins 484
Banana-Chocolate Bread 493
Lemon-Blueberry Muffins 484
Banana-Coconut Bread with
Raspberry-Almond Muffins 484 Macadamia Nuts 493

Cranberry-Walnut-Orange Orange-Spice Banana

Muffins 484 Bread 493

Lemon-Poppy Seed Muffins 484 Zucchini Bread 493

Banana-Walnut Muffins 484 with Golden Raisins or
Dried Cranberries 493
Corn Muffins 485
Cranberry-Orange Nut Bread 494
with Bacon. Cheddar. and
Scallions 485 Date-Nut Bread 494
Corn and Apricot Muffins with Pumpkin-Nut Bread 495
Orange Essence 485
Sweet and Cakey Northern
Morning Glory Muffins 486 Cornbread 495
Bran Muffins 486 Blueberry Breakfast
Cornbread 496
Cream Scones with Currants 487
Spicy Jalapeno Cornbread 496
Ginger Scones 488
Southern Skillet Cornbread 496
Cranberry-Orange Scones 488
Cheddar Cheese Bread 497
Lemon-B lueberry Scones 488
Cheese Bread with Bacon and
Oatmeal Scones 488 Gruyere 498
Cinnamon-Raisin Oatmeal
Irish Soda Bread 498
Scones 489
with Raisins 498
Glazed Maple-Pecan
Oatmeal Scones 489

• sign if ies FAST

CREAM B ISC UI TS
M"KES 8
srART TO FINISH; 30 m,outes IZID
1111$( blswru (IlIII(' fllgCllrer ill ujlltil. and ret/IIlTr " "
sp«iI,1 eqwpmetll.

2 c ups all'pYrpose flour, pl us extra for Ihe

coun t. ,
2 laaspOOns l ugar
1 , ..spOOns IHklng powder
~ teaspoon n tl
, ).i cups heavy cr..m

1. Adjust an oven r;1(;k to the uppc r- llllddlc pOSI-

lion and heal the oven to 450 dcgrt.·cs. Lint' a
bakmg ~ h cel with parchment papt". Whisk the
flom, ~ub'3r. baklllg powder. and salt together in
:l large bowl. Stir III tht' cream with a wooden
~pOOll until the dough rOTllIS. about 30 seconds.
Turn the do ugh out o mo .1 lightly fl oured
(Ollmer and g<lt hcr 11110 a ball. Kn ead the dough
bri efly lInu] smooth. ab<)llt 30 seconds.
high rile and a liOhl t" lur,
2 . Pal till' dough 11110 a ¥+-I1IC h- lhick circle. Cut
th l" bl~CU IlS 1111 0 rounds IISlIl g a 2y.-lIlc h b iSCUIt
n lllcr or 8 \\'\.-dgc:s usmg a kmfe. Place thl' blS-
HOW TO MAKE B ISCU I T S
CUllS on the Ilan;:hment-hned baking sheet. (The
b~kmg shl'et Cln be wr:lpped in plastic \\tTap
:and rcfn ger:lIl·d for up to 2 hours.) Bake until
~,.old('n brown. about 15 mimllcs.

5Q l Ji.ikA('JI :lip: HANDLE WITH CARE

We 've an hlld leaden and unappealing biscu it s, but
when b iscuits lire great, they lire hellvenly. So what 's
the sec ret to getting It right when there are so few
Ing redien t s to beg in w ith? Well , the key Is to work
I. USII'\9 you, honds, pel u.. dougn InlO a 'Io·,nch·lh..:k
th e dough u Uttle liS poss i ble. As with every quick
circle.
bread In Ihls chllpter, the more yo u mix, th e m o re
you develop t he protein In the flour, whiCh leads to
II to ug h biscuit, muffin, scone, or quick bread.

VARIATIONS
CREAM BISCUITS WITH FRESH HERBS
Wlm k 2 tJbl cspoons minced fres h he rbs (su ch
as thYIll(-. IJTragon, dIll. or parsk-y) 11110 the flour
miXtuTC.

CREAM BISCUITS WITH CHEDDAR CHEE SE
AND CAYENNE
Sur Y. cup shrcdd..-d cheddar ch(-e5C and Yo tea-
spoon cayenne pePlX'r into the lIour mixrun-.
IncR.'ast· the baking wne to 18 minull-S.
1. 0.11'\9 a l.ghUy ' loured 2Y.t· ' nch blKU't cult ... o,e» tfle
cutte< straight clown Ih' ough If.. dougn. tnen ouillt
srra.ghl UP 10'_ _ Don·1 tWIst the cult.. or elle the
blsculu Will rISe unevenly as they bal<e Dlooong lhe culte,
In 11ou, bel,,", cUll lng..,;h b iSCUIt wlM helo Itfto lhe
dough from 51..:101'\9
 gut J(iklia, flip ; CUTTING IN BUTTER

Mixing the butter and dry Ingredients quickly so

tha t the butter remains cold and lirm Is crucial to
producing light, tender blsculls. The ,aslest lind
most reHlIble approach Is to use II food prOCessor
filled with the metal blade. If you don't hllve a 100<1
proce$sor to cut the bUller inlo Ihe tlour mixture,
grate the butter onlo the lIour ml xlure usIng the
large hol es of a box g rlll.,. Be sure thlll the butter
is very cold before you grate II.

2 , Tr:JIIs(er Ihe n ll),allrl' to J large bowl. Slit 111

til<' bUII~'nl1lJk wuh .• rubb~'r spalub UllUl tl1l'
nHXtun' forms :I soft, ~h!;llI l y ~tll"ky ball.

3. Turn Ihl' dough OUI unto a h);htly tloured

counter and tluickly J{,rtll 111IU ,I rOlI);h ball. Du
not overlllix. U~ .... a ~h.1tJl klllf(· to divide Ill\'
dough IlHO 12 even p H~l't'~, QU ickly and gl'IlI1y
sh;lpe caeh PWCl' IntU a ruu~h b.,l1 :lnd phcc 011
all IlIIg rc;ased h'lkmg ~he~·t. (TIll' baking ~hc~'1
call bc wmpped in pb~t1c wmp and n·fngerJted
For the hghlesl bi$Cu'IS. ~~e iu .. )'OUr butter.s very
cold ~nd use a lood processo< to mi. the Il'I<;Iredients
for up to 2 hou",. ) Bah' 1111111thc bl~clll1 IOp~ :Irc
light brown, 10 10 J2 ImllUIC~ .

BUTTERMILK BISCUITS POPOVERS

MAKES 12 MAKES 6
START TO FINISH 30 mmutes mD PREP TIME : 5 m,nutes
TOTAL TIME : 45 monule1i plus 30 m,nul"
.'1 11\"1 d(lt~!!h (Tf,tlt'J nt',"" u~,r" Iht biJillllJ f,.lkr ,md bailer restong lime
l"dmdll>J " 't!!''', 'UI)' 1",\111", !f Iht 11"'~'o!1t jJ IIlI' slirky
J,r y.m '" ' ''''1)(' 1'.1$11)" ",Il''''y Jl"lIr )'I'll' "'III/IJ ,md / /I.~1r Irf<l' is mlff,1I hI ,Ir .. SII(.'(II,.. ilt!!/, (ISo' u{l"'I"'I·t't's.
II,,'" .ft',,,, lluo IlIulUls. 11 111.''' il"s lime I"~ .fil/lll t' I'r""",l/rl/'k l/"'~"tT JllIII will,
b,lIIer. Al('r ,Iu' Pd" .11" of dlHI /'<I(/.: IIl/" 11,1' ....1'" <lS
Cup eU-pu'pOSl flour, plus ul, a for the 'Iui(/.:I), II, /N$$ihl.., /II"killg JIlT<' IU (/,'sr 11, .. Ol~'" d.lOr
counte, .. 111ft, },,-,u 1""" IIlr b.lllrr III'" IIIC IMII . I'0l"" ...·n /11,,,/,'
1 Cup cak' flour (s . . pag' 539) ill" 12-mJl ""!lfi" Ii" 1I't",'1 fiSt ,w,lfl), liS I,(~II <Ii
2 teaspoons baking powder Ih()5e I/I,/lli' ill d/ltlp.IIW I',m, bill II,..)' l.''''' srill II., ,/111/('
teaspoon sugar .!!ood. Ser Ilrr 1\/fi,I/im, lIul/ Jill,,,,>! i( ),,111 tI,," '/ hllrc
)Ii leaspoon baking soda II P"P"11'T 1M".
)Ii teaspoon 11111
8 tabl,spoon s ( 1 Slick) unsalted butter, cut 2 I/lrge eggs
Into Yo -I nch cubn and c hilled c up whote milk
% cup cold butt'rmllk (' " page .91) cup all-pu rpose 1I0ur
tablespoon un Jelted butter, metted
1. AdJu~t III O\'cn rJ(k IU the 1ll1ddle pOSlUon y. tellspoon u lt
:md heal Ihe OWll 10 450 dq;:rcc\. l'"l~c d Ie 1 tabl espoon v'getllble 011
Ilou~, bJ.k1l1~ powdo;-r, sugar, bakIng S(xb, llid ~'l1t
IOgclh(', 111 l fuod proc~'\Or to combmc. Sc;attt.'r 1. Ble nd Ihc ~'~ .md milk III ~ bknllt"r until
Iht' hUltl'r l'\'Cllly o\'er Ilic IUp and puiS\.' IU CUII1- ~l1loolh. Add the 110llr, mdrl·d btiller,lnd.\.;llt ;md
blm', about 12 pulS(");. (Xmt1nllt' 10 bklld 011 IlIgh ~pct'd umilthe b;lIu'r
I~ bubbly and smooth. Joom I 1lI11l111e. Let Ih~'
balU'r n-<;t u room 1<'mper.IIUI'l: for 30 m n 1Ute~

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

2. \Vhl!c th.· b;1ttt'f LS r('mllg, lHe.lSUn' Y, teJ~ 5 f!Jt .7{ilc!wl !jjp: HIGH HEAT, HIGH RISE
~poon wgctablc oil LillO each cup of thc pOpO\'t'f For the largest, mO$t pltture, perfet t popovers with
p,UI. Adjust the 0\'\'11 nd:: to tlll' 10wl'St poSItion. the tlau lc hot-alr·bIIUoon shape, the key is a hot
place thc popO\'l~r P,UI Ln Ill<' OVI:n. and heat til<' PM and a not oyen, Don't be te mpted to open t he
own 10 45() dc~recs. oven door and peek at the popoyers IllS they bake.
Doing so wHi result In len tofty popovers due to
3 , Aftt'f Iht' b.ult'r has n'Sled. pour il into a +-cup oven heat Ion.
hqULd IlIt'aSUrlllj; cup or :lnother contallleT with J
spout (rou wL ll ha"\.' about 2 cups baul'r), Workmg
qULckly, reL1lo\"c the p;Ln from Iht, own and dividl'
the b.l1t.'r l'wnl)" among the 6 cups ill the pan,
RemTll the pJI1 to tILe O\'l'n and b:lkc.- for 20 1llUL- BIG BEAUTIFUL MUFFINS
Ll1('" wnhom opcnmg the ovcn door. MAKES 12
PREP TIME : 5 mmutes TOTAL TIME : 50 m,nules
4, LOll l'r the heat to 350 dl'j;TI:l"<; and bak... ULl1il
golden brown all O\·I."r. 15 to 1H mLL1Ll1l'S mon-. 'I7Lrsl' b,uie IIH!ffrm 1111' rIlSL/Y nur"mi~cd, Somr IH's,
Gcntly I1Lp thl' pOpOWTS out o n1O 3 WLre rack ~l1d sihi/ilil'.1 ,M/(m·.
let cool "li!-:ht1y hefore ,crving, abolll 2 mLL1U!l's.
3 tupS all'purpole 'lour
VARIATION tUp I USIar
MUFFIN·TIN POPOVERS tablupoon bakl nSi powder
U"t' a I::!-cllp muffin un In pbce of;L popowr )1 teaspoon baklnSi loda
pan ,IILd fill only tilt' 10 Olll~'r cupS of thl' 1111 ~ teaspoon sal t
II'Lth b'l!!er. You W I]) need an t'x tTJ 1 1<!3"pOOnS 1 )1 cups plain lowfat yogurt
1·I.'~l'lable 01110 grease the 10 muffin nn cups. 2 la rSie eSlSls
B t_blupoon l (1 stick) unsalted butter,
To Make Ahead melled and cool.d
The POpOVCf bJlll'r Cln be nudc up 10 I day ahead
;lIId Slon'd III Ihl' n'fnf:,O{'TJ!Of, wr.lppcd ughtly ILL 1. AdJmt ,HI ol"en rKk 10 till' IIl1ddk posmon 3nd
" bsu(' WTJP' Let Ihe bauer ('ol11e 10 room tem- ht'at the 01'('11 10 375 d,·g;rn.... Gt'lll'roliSly COJI l
I'l'nture and sllr thorough ly hefon' baking. 12-cup muffin un IIlth \'e~" [;Lbll' oLI ~pTJy.

2 , M,x the nour, ~1Ig.1r. baLil1tt po\\dt'r. bJklll~

:jut :Ritcfw. 5 ip: CHEMICAL LEAV ENER5 KKb, and sail togcth,'r ill a IaT!;" howl. Wh"L
the yogurt alld c~... logcthcr I1L J lIll'dLL11ll howl.
Quick breads , _5 well a5 tookles and many cakes , get
G,'ml)' 101d the yogurt -t'~ mlXlUTl.' IIltO tllc
t heir rise from themlcal leaveners-baking powder
flour 1I11Xturl' with a rubb.:r spat ula umil JLM
and baklnSi soda-rather than yeast , Chemical
cOlllbmt'd. Fold LL1 tiLL' mc!t,'d bUltl'T
leayeners react wIth acid s to produce carbon
dlo~lde, the g as that causes these baked goods
3, U"e J large ICc-c ream ~coop or me,I'UTlIlg ('up
to rise. Unlike baking sod_, which needs .!In acidic
to divide the batter "I','nly ,11Ll()1L~ th(' 11lu llin
InSiredlent present In the recipe to begin working,
cup". Uak,' lI11Iil gold"l1 ,IlId a toothpick Imerit'd
baklnSi powder consist s of baking soda mh'ed with
IntO thl' cClllcr ofa lLluffin comes Ollt WLthJu"l J
a dry acid (cream of tartar) and cornstarch to keep
II."IV crum bs :ltIached, 15 to 30 IIlmutl'~.
It Irom taking. Do not substitute baking soda for
baking powder In a recipe. If you litld you"elf
4 , Let till' muffins cool II I till' P,LIl lor:; 1LlIlL1l1t'.s.
without baklnSi powder, you can make a passable
then Ihp Out OIHO.I II'LTt' nck ;lIld It,t cool for III
substitution by replaclnSi each teaspOOn of ba k ing
mlllutl'S hdore scrl'Lng.
powder tailed lor In a retlpe with 'A teaSpOOn cream
of tartar and 'A teaspOOn baklnSisoda, If your baking
VARIATIONS
powder Is more than 6 months old. you should test
APRICOT· ALMOND MUFFINS
It to be sur. It Is still active. Mi" 2 teaspoons baking
Add Y, tt',Lspoon ~Imond extTJct 10 the rOj.,'urt-
powder with 1 tUp of hot tap water. If It foams. then
e~ lLLLXtLlTl.·, Fold I cup finely dLCl·d .IrLl,d
it 's fine. If the reaction Is weak, throw it away and
apT1CO~ 11110 iii,,' iim~h,,'d b,ult'r. !:)prmLl,' scwnl
buy a fresh can. Any can that has been open for a
sliced :llmonds O\'cr th .... top of th(' b.1I1.'r L1l eJch
Yellr o r more should be replaced,
muffin nLp Ix'fore b~klllg,

0..., tu.s>c muH,n 'K'pe can t>t ~I.ssly ~!lfied depend·
ng on what yoo have In )'OUr ~nlry.ncI I'MleT
MOC HA CHIP MU FFIN S
Add 3 (<lblespooI15 mSIJnt espl't."SSO 10 Ihe )"ogurt-
egg mixture. Fold I cup chocolate chips IntO the
finished baner.
LEMO N- BLU EBERR Y MUFFINS
Add I leaspoon gr~I~'d lemon ttost to the YOb'lln-
egg IllIX(IlIT 3,1(1 fold I Y:r cu ps IRosh or frozen
blueberries (see Plio...· 485) Ih<lt ha\'(" been tossed
III 1 Ilblespoon flollr nno Ihe finished bailer. If
usmg (rolt'n bluebernes. rmse tht'm Lrl a strainer
unlll the w<lter rullS ell·ar. then dr.lin on paper
towels and pat dry before mrrlng (unflomed)
11110 tlw batter.
RA SPBERRY-A LMO NO MUFFIN S
Add Y:r teJspoon :Ihrrond extract to the yogurt-
('gg mixture. Spoon 2 table~poo us of batter into
each muffin cup. Spoou I lelspoon r.lSpbeTTY
JJm mto the centl'T of the bailer. Fill ("vcnly
with the rentammg baul·T. (You Will need Y. cu p
raspberry pm.)
CRAN BERRY- WALN UT-ORAN GE MUFFINS
Add I te;aspoon grated 01':111!,.'<:' zc"n to the )'Qb'lln -
~.!!:S mixture and fold I Y:r cups coarsely chopp.cd
In.-d) or trozl'n cr.lflberrll"$ :md Yo cu p coarsely
chopped toasted \\-~Inuts (sec page 181 ) IIltO the
fimshed bllter.
TH E AM ER ICA ' S T E ST KI T C HEN FA MILY COO KB O O K
LEMO N-PO PP Y SEEO MUFFINS
Add 3 tlblespoom poppy seeds to the flour
mixture ;md 1 tablespoon grated lemoll USt to
the yogurt-egg mixture. \ Vllllt· the muffins <Ire
baking, heat Y. cup SlIgar and Y. cup (Rosh lemon J
juice ill a smlll Sluceplll until the sligar dissolves
and the mixlure forms a light synrp. 3 to" min-
tIIcs. Brush the w;mll syrup Over thc warm baked
muffins and serve.
BANANA- WAL NUT MUFFINS
Add Y.! tc;aspoo n nutmeg to the flou r IIII )(turc.
Substitute I cup packed light brown sugar for
the granulated slIg;lr and fold I ~ cups findy
diced bananas aud * cu p cOOincly chop pt'd
IOJSted walnuts (sec page 181) into the fims hed j
baner. ......"
Testing : A re High-Priced Tin. Worth the Cost?
With price tags ranging from $5 to a whopping
$26, we wondered if th ere was a good reason fo r
shelling O ut the big bucks for a simple muffin un.
It turns out thll there lre d ifferences 111 the w;ly
the tins performed. The b(St tins browned the
mullins cvenly; the worst tins browned 1I1l' muf-
fins 0 11 top. but left them plle and underblked
on the bonom. Darker cOlled meub. which
absorb heat. do the best Jo b of bl'O\\'mnK baked
goods. H eavy-dury (a nd higher-priced) modds
did not produn' muffin, thai were any bener
th:1fl those baked m the least expensive model.
T he supt·nm.rk("t Staple Baker's Secret ($5.69)
performed well and fin ished III a respectable st.'C-
ond place. But W illo n Ultra- Hake ($7.99) was
the clear winner, ill part beeau$(" of iu generous
2-in(h hp.
5t.Jt J{itc:lwl 5 ip: F ROZE N BLUEBERRIE S vARI .....TION
CORN MUFFINS WITH BACON, CHEDDAR,
Stirred right from the package In to a muffin o r ca ke
AND SCALLIONS
batter, 'ro:len blueberries cool down the blltter so
mu.ch t hat the muffins or cake will take too long
1:kr,1I/51' ,hI'$( ""!lFII5 ("""m, /),1("", Jf.1f'I' l~r"'I'Y"()
ill ,hI' ~frwcrd/I.r, 11'1';1/1/)(11 plaSll( U'wp. Bmrg 1111'
III
to cook. They will also turn the batter "n unsightly
p u rple-gray co lo r. Rin sing the berrie' In a sieve
III1!lfi"S /(1 rooll' Il'ml'",I/IIrt' J>r mll/rIIr ",rill bt:f",r
St'n'i",~.
under cool wllte r untl1 t he water runs clear eliminates
Shred 2 cu?" shlrp c ht'dda r chet"ic and sc{
both problems. Be sure to dry them well with paper
aSide, Fry 3 shct'S b;!.COII, CUI mto %- m ch PI«C"S,
towels before folding them Into the batter.
m ~ small sklllt'l OI'('r medium-hrgh I1<"JI mml
crisp, ~bout 5 mIl1UI~'S. Add 10 to 12 SCJlhol1s,
<hced dUll, Yo Icaspoo n uh, lll(l ~ leaspoon
pepper and cook 10 hClt th ro ugh. Tr.lnsfer !O a
CORN MUFFINS plate to coo1. l'n:pare thc mullins, reducrng: {he
suga r to % cup. SlIT I Yo cu p~ of the cheddar and
MAKE S 12
the blCOIl-sca1hon mixture u1l0 Ihe filll~h<'d bll-
PREP TI ... l : 5 m,nutes TOTAL TI ... E: SO minutes
ler. Before blkl1l!-\, ~prmkll' each llluilin with 1
S"lIIc-growHI 1I~10Ir-.l!mill (orl/we,d II<IS d fullrr fl'lI'or tablespoo n of {he remalllllil-: chedda r.
111<111 r<:~ l1 l,/r
rormllf,,1 millelifrolll f/~mlliIllH<'d Cdm. (f
$f(mf-.I!IVUlHi ({lflww,rl is flll<uuilnb/e. mry jille-.!?(('Iurld
wrlllll..,11 (SU(/r 11£ QU<lkrr) will u~1rk (SI'f' JlIKIt 159).
CORN AND APRICOT
2 c up s .II-puflxue flout
MUFFINS WITH ORANGE
cup yellow cornm .. ' (see note above)
l!h ".spoons bak ing powder ESSENCE
1 t ..s poon baking soda ... AKES 12
}oS ".spoon sail PREP TI ... £ : 10 mlnutH TO TAL TIME : I hour
2 larg e eggs
% cup s\/gllr '/111' lirlrd IIpn(('llS s,,,,k III Ihr ""m.I.'( ) " ;(1', 1'11I"'p;",~
8 tablespoons (I stick) unsalted butler, lip t(l wakr /'Inr "U!!filll mprr- III(1IS/. & fl it!' t •• Jmlll
me lted and c:ooled t/rl' apntr.lt5 u'f'lI brfuTt ",Idlll~ l/trlll '" IIH' 17.111('1', If
% cu p .our crea m JX'l$lbir, IIjr SI"Uf'-.~",u ll<l II~Ullr-,~""" (.wrme,,' //I
~ cup milk Ihis fOOpt'.

1, !\dJusl;ln o\~n r.l.ck (0 till- rllLddlc posm on and ORAN GE SUGAR

h e"l the ove n 10 400 degl't"l-<;. Gcm'rQusly COli ;I ~ c... p . ... g.u
12-cllp muffin un w1Ih \'egellblc 011 spny- I~ leaspoons graled o ran"e :zest

2, Wlmk Ihe OOllr. cornmeal. baking powder, bak- BATTER

IIlg soda, and ull logether Ltl a large bowl. WhiSk ,~ cups dried apricots (10 o ... ntes)
I he e~ and sugar lC>gl'lher ill a med ium bowl
unn1 combll1l'd. W h isk in Ihe mel ted butt<'r, <;OIIT
crl':lIn, and IIl ll k umil smooth. Ge mly fold til('
", cu p orange 1... lce
c ... p s all- purpose flour
cup ye llow cotnmea l
<'14-; 1JlIXIlIn' 11110 Ihe Oour mixlure w1lh a rubber IY.
~PJtIIl~ (liltil JUSt cornbl1led . Do 1101 overrmx. , teasp oons ba kln" powd e r
teaspoon baking soda
y,
3, Use a br'b't.' Ice-crcllH scoop or measurmg: cu p to , teaspoon la lt
lar"e e ll'" ~
dIVide t he b:luer ('",cllly :UIlOlig Ihe muffin cups . Do Yo cup g ranulated sugar
not lew1 or fla!l~n the surfa ce of Ihe mounds. Bake Yo cup packed dark brown . ugar
unnl ltgln golden brown lnd l toolhplck Itlserl~'d
mto Ih e c('l lIer of ~ muffin COllles OUi wlIh JUSt ~
• tabl ..poons (1 slick) unsallad buller,
mellad and cooled
...\, cru mbs lluc hcd, ~boU!
r~ 18 m inutes. Yo cup so ... r cream
y, cup whola milk
4 , Lt'l Ihe muffins cool III Ihe pan for 5 rmnUle$, ~ teu poon gra ted oran" e zesl
Ih~'n OIP OUI 01110 l wm~ r.l.ck and let cool for 10
mrrrUIt-<; bc:forc se rvrng,
1, For the orang~' sugar: ]'rocl'SS thc sugar and
OTJngC' U'~t In J lOad processor until p~le orange,
aoout I () '\I.'conds, and 'let aSldl',
2, I~r the h~tler: Pulse Ihe aprICOts 111 tlw food
pr()('l'SSOr uuu! findy ChOPPl'<l, about :W ~econds,
Tr.m~fer to a nwdium ll11cro\\':l\~ ·Yfe bowl and
add thl' orang<' jmce. COWl' the bowl tlgJnly wnh
pl;",IC wrap :111(1 nucro\'"JW on high ulllit ~ L11 1-
11Iermg, ,100m 1 minute, Lct the :I PrlCOl~ stand,
COI't'fI.'d, until '\Oftl'lll'(l and plump, :lbOLli S nun-
ut<'S. Dl';l1n tho;" apricots and dIscard 1I1l' JUIce,
3, Adjust an 0,,,'11 rack to lil<' middle position 3nd
ht'3t the OI'cn to 40(1 d<1;rc<"<;. G(,ll1:roU~ty ('oat a
12-l'u p muffin UII with \'egellhle oil SPU)',
4. Wlusk th<' flour. cOrlll1J<'al. hakmg powd<' r,
b~kms 'mh, and ,alt IOgl'th('r II) a Ia!);l' bowl.
Wlnsk till' eggs, gramlbled SUg,lr, aud brown
suglr to£l,ther II) a seplUt<, brge bowl. Wlmk III
lhe melted bmwr, sollr cream, 111Ilk, or;mg(' Zl'St,
,md apricots unnl smOOlh. G(,111ly fold the egg
UUXIIII'l: 11110 th ... Ilour m ixture "nh J rubber
~1'.l\ub unulJu~t combmed. Do IIOt OI~rnllX.
5. U"I.' a large in'-cro;"JIII scoop or Illl'asunng
("up to d IVide till' b.1fter (,\,,'nly among !Ill' lI1ul:'
fin cup~. Do not ieI'd or Ihnen the su rfa cl' of
the Illounds. Sprinkle a portion of the orang.'
~lL~;lrol'er e~ch mound ofl>:tttcr. B,lh' IUlullight
golden brown Jlld a toothpIck IIm' rt ed Into the
CCJ1{l'r of a muftiu comes out with JUSt :I ft'\\,
cru mbs attached. lbout 18 I1Lll1utl'i,
6. Ll't the lIlullins coolm thl' pan for S nl1nUl<'~.
thell gendy hfl them out usmS til<' lip of:! parmg
knife, Ll't cool for 10 mll1llll'S before \en'lI1g.
MORNING GLORY MUFFINS
MAI( U t2
PREP TIME : 15 m,nutes
TOTAL TIME : \ hour 5 monutes
'f7INt' SU'l't'I. moist UlIIlfil/S "ff /o)jld('d 1I"h fnul
(<V,!/I UI . I,/lsms. <IIu/"im:.Jpl,le) lIS U'ellllS IIUI$.•\t,Il-I'
mrr '" rfmlU~ Ih( (X((SS moislllrr ft'''' II"
purr,'/'plr or tilt' lIulOi"s u~1I1Jc' .~ummy,
2 Y. c ups all·purpose flour
2 t easpoons bakIng soda
1 t .aspoon cinna mon
~ t easpoon sa .t
THE AMERICA ' S TEST KITCHE N FAMilY COOKBOOK
,Y- cup ••ugar
3 large eglll
a tabl"poonl (1 stick) unsal t ed butter,
m.'ted and cooled
teaspoon va nUla extract
,
4 ca rroll, p . ... d and grated (2 cup.)
(8·ounce) can cru shed p Ineapple, drilln.d
...../
and prustd dry wIth paper t owels
"" cup swe,t, n. d shredded coconut
cup ral.l n s
" c up walnuts Or p ecans, to/lsted (ste page
181) and coarsely c hopped
1. AdJu~ 1 all ol'en n("k to the IInddlc po'ltUOIl :tnd
heat the Ol'ell to 375 d.,W'c('S. Gem'rously ("oat a
12-l'UP ll1uflin UI1 with l'egel,ll>h.. oil spnr
2. \,(lllIsk thl' 110ur, baklllg ~odJ, CInnamon, and
,alt togethe r III 3 b rgl' bowl. In J ~epJr:tt., b01l1.
\\"h i~k tlW ~uga r. eSb'S, melted bu tl l'r, and \"JllIlla
lIllIIl ~moot h . Geml)' fold the egg mIxture mto
the flour I111Xlure WI th a rubber spatula uu1l1 JII~t
combrllcd. Fold th., carrots. pme:.ppk Co...O Il1l1.
r.lisms, ~nd w:llnUl' 11110 the hatte r,
3. U~c ~ lal},'e Icc-cream scoop or Illt'asunni: cup
to dwid., the haU.'r ewnly amon g thl' muffin
Clip". U~ke unnl golden and J toothpick mSeTt<'d
ltJtO tIl<" cellll'r of ,I 111llffin c01l1es 0111 wlthJu~t a
I~w uurnbs attac h ed, 25 10 30 1ll11ll1!l'S,
4,Let the rI1Uml1~ cool m the pan for S tlllllu{e~.
111)) Out onto ,I wIre rack and Il't cool for 1[)
tlll'11
mmUle' bdorc ~e rI'Ulg.
BRAN MUFFINS
H AKES 12
PREP TIHE : 10 mmut es TOTAL TIME : 5S mlnutel
l 'lI/lfi)((Ssrd II'/W," /IT,III IS mllilablr ill 1U0SI SIIIJrflllll"
kC/s ,mil 1IIU/"'llj",d SIN,'S iu II,r (rrc,d .•,'Clip".
l Y. cups butt,rmllk (lee page 491)
1 c up unproctlsed wheat bran
c up unlw•• "ned applesauce
cup ra Isins Or d rIed cranberrle,
(,mu(',1 % cup pac ked dark brown sugar
1 larg. egg
<4 tab'espoo ns ( ~ slic k) unwlled butler,
m el ted lind cooled
y. cup light molane s
1 teaspoon vanilla ex tract
2 c ups /l 1I·purpose flo ur
 2 tuspoons b~kl ng powd.r
te~ spoon baking soda
ta aspoon cinnamon
1. A{~u~1 an OVl'n rack to th ..· middle posmon and
heat the oven to 375 de .. relos. G"'nerously COl I a
12~'u p 11Iufiin till wllh \'Cg:\·table 011 'pray.
2 . Sur tIll' bun,'rrnllk and brom IOI-!,·ther in a
largl' bowl and let ~t,\Ild fo r 5 10 10 rm nute~ 10
w iien. W lnsk 111 the appk'Sluce, rai~ms, browll
\ug;.r, egg, melted bUlle r. molasses, and v:llulb..
3. WhISk the Ilour. bakmg po\\ der. bakmg soda.
lnd n n namon together III a scpamte large bowl.
Gently fold the br:l.ll mix tu Tl.' LntO the flour mix~
tun: wuh a rub~r spatu la unnl JUSI combull'd,
4 . U'l' a larg ..· iCL.'~,rea m ~coop or ml'JSUTmg
cup to divide th e In lier l'venly nmo llg till' Ulut:'
tin cups. Uake until a toot hpick mi\'T!ed utlO the
(t' nter of a muffin comes out With J ust a few
crumbs attached. 20 to 25 minutl'~.
S. Let the muffins cool III the p.m for S mIll Ull'S.
Ihe n 1111' OUi onto a wIre rack and lei cool fo r 1()
m lll utlOS bt.-fOl"(" $t'r,ing.
[jl!J t :J(i.t.dw! 5 ip: MOI ST BRAN MUFFINS
Bran mu ffins have a nasty re pu latlon for being dry
and heavy wllh a g ritty te ~ tura . We found thai if we
soake d the unprocessed brlln In bu tte rmilk , rather
than ml~lng il with the dry l!'Igre d len ts a s most
red pes direct, the muffins cama out lighte r, wilh II
smoother, more a ppealing te~ture,
H O W TO MAKE SCONE S
I. P,en lho! 5(0"" dough Into an-., 2, Fltp tho! dough out 01'110 a cuttIng
laY*'" ,1'1 a g,jneh cilke pan board.
CREAM SCONES WITH
CURRANTS
M ... K($ 8
PREP TIME : S m,nutes TOTAL TIME : 40 mmutes
'/1us mllS/ /("lIili" ,I.I/ scmII' /t,IS <I /,isml/-/,kf /fxwrr
obllllllf.l II}' usill.1( iI!'I/t bUlIN "'III I"',IIIY crr,,,,,. -nu'
",lSi"s/ mill /m's/ rrli"blt' "Jlll nl<1r/1 ,., mixill.C til!' bU'II'r
ill'" /111' Ii,), iugrcdwms is /0 tlse tlfi'f'd IIT<)(t'sJIlr,(illr,1
uill! lire ""'/111 "'I.dr. Rrsisl Ilrr II'.\>{' ,,, 1'<11 IIII! g<'lI,'S
hOI I1t11 '11hr 111 ....11. Ullin.i!. II,rur (111,1 fM III tr,w 10
mill/liN fir ms 11"'11/ up I1l11i III1/!',II'f"S Ilrrir IrXII,,·,..
2 c ups ali-purpon 110ut, plus e~tta
lor the counter
3 t~bllSpoons sugar
tablespoon bakl!'l9 powder
VI teaspoon lal t
S tables poons un salte d butter, cut In to
Y. -Inch cubes and chiliad
VI cu p currants
cu p heavy cream
1. Adjust all 0"'-1.'11 mek to tfll' rmddlc PO'iiUOIi
a.nd heat t hl' OWII 10 450 de~n:L~.l'ulsc.· the i10I1T.
~lIgJr. b~kll1g powdcr. 3n d salt togctlwr 111 d food
processor to cOl11bine. about 6 pulsc."S. Scatter tl1\'
bUlIl'r C\-enl)' o\"er til.' lOp Jnd p u l~.· 1111111 the
1I11 Xtul\' rcsembl\'S coarse cornmeal wit h ~ few
slightly I.lrgl'r butter lurtlp~.;lboul 12 pul~l"'.
2. Add d u.' currants and qui ckl)' p ul,.· Olwe 10
com bLIll'. Tra mfl'r thc dough to a lar~lL' howl.
SlI r III th e cream with J rubber ~p~tub u mrlthl'
dou~h begll1s 10 fOfm. a.bout 30 't'cond\,
3. Turn Ihe dough and lll}' floury b it, out OIlfO;l
flollll.'d (oumer Jnd knead umill! form~ J rough,
shghtl y \lIcky hlll. 5 to 10 sl.'comk f'OlIowmg
3. Usmg a melal Ileneh scrape, or
knlle. cut lhe dough ,nta 8 .... enly
s,zed wedges
 OATMEAL SCONES
MAKE S 8
PIIEP TI M E: 5 mInutes TOTAL nM E: 50 mInutes

HI1Ij.mrd"'111j is 11 SW/ir/Jir slIbm"rtr ./i.r rlrr mrlk·

(rram comhirhl/ilm.

1}<5 cups ol d · fashloned ,0Ued or qu ick o"'s

Yo cup whole milk
Yo c up he.vy cru m
1 large egSt
l ).oS cups a ll-purpose flou.
).oS cup s uSta •• plus 1 lables poon fo r s pr ink ling
on tht Icones
2 leasPOons bakl nSt powder
).oS tea spoon ••11
10 tabl U p oor'lS (l y. st lc kl) unla lt,d bun e r,
c ut Inlo Y.·lnch c ubas .nd chI ll ed -..-/

1. Adj usl au 0\"e:11 rac k 10 till' l111ddlc posItion :md

heat tht, own to 375 de:grn's. Spread thc 0~15 OUt
ove:r a bakmg sheet and tOaSt In tire: ovcn 1111111
lightly browncd. about 8 1II1l1l11CS. Let cool 011 ~
Toa.tln.g the oats belo.e add,n.g tll<lm to the baue. kelps
gIve these scooe••• ich 11 • ...or wire rlck. I nl~rease: tht' oven tc::lIlpCrJlltrc." 10 450
degrees. When the oats an' cooled. mcasure our
2 ubll"Spoons (for d uStlng the counter) and sct
aSide. Lm(.' d second b;\kll1~ Shl.'l'[ wuh parch-
dw phot~ 0 11 P;!J,:c 487, pT('SS th~' dou.,;!' 11110 me:1lI papc:r.
~ 9-uKh cakc pan , U nmold the dough ;!nd cut
IIItO 8 wedgt"S, Plac.:- tilt, wcdj:..'(.~ on an ungrcased 2. Wlusk thc null.., crC;\III. aud egg togclhe r III a
bakmg shcl,t. brgc meaSllrlllg Clip. R eIllO\'l.' 1 tabllospoon 10 a
small bowl alld n~r\'C for gbZHlg.
4 . Bah' ulttll tltt' '\COItC 10p~ are hght brown, 12
10 15 IllInutCS. Coolon a wire Dck for at I~'ast 10 3. Pulse the flou r. sugar, baklllg powder. :l.Ild
1I1111IJ{t'~. Scrve warm or at room tCmPCDltlrC. !'air in a food proccs!\Or uu(l1 combult'd. about
4 pulses. Sc;lttt·r Iht' butler c\'ellly owr the tOP
VARIATIOIliS and prQ("t'SoS unnl Ihe rlllxrllrt' r~t-mblt-~ coa .......
GINGER SCONES cornmeal. 12 to 14 pulses.
Substitute 'h cup (' hopped cry~lallllcd ~ingl'r for
thc curralllS. 4 . Tramft'r til'" 11I1XturC to ~ 111t'dllll l1 l)(ml al1d
~trr 111 Ihe cooled oa". Fold m the milk 11llxture
CRAN BERR Y-ORANGE SCONES usiug a wbher spatula u1ll11 hrge clu mps form.
Add 1 lea~poo1t gr.lwd or:mgc l,C~t wil h tlw Gt'ml)' knead the mixturl' III lire bowl with your
bultn and ~llhmlule Yo cup dned cr:lIl be r rit'~
for ha nds uruiltlrt· dough forms a cohesiw 1113,S.
tht' curr:lIl1S.
5 . Dusl rhe coume:r with h:llf of the rescrved
LEMON -BLUEBERR Y SCONES oats. Turn till' doubh o ut 01110 till' COIl11{~'r :l11d
Add I IC.l~pOOI1 ~rated It'l1\OI1 Ze<Ot with the dust the lOp WIth the n' llIalllll1~ oat~. Gcntly
bum:r Jnd ~ub<;tltu{t' 1 cup fmh or frozen blll("- pat the dough II1to ~ 7-lllch circle abom 1 \1Ich
bcrnt'~ (see pa!:t' 4H5) tor tht' Currllll,. MIX Iht, thick. Cut thc dough 11110 H \wd!;~'S «I."C till'
dou~.h by hand aftt'r adding the bludx:rncs to photo on PJ~t- 487) :l.lId pl:icc on tht, preparcd
J,:.'ep Ih,'111 plump and whole. bakll1g sheet. Brush WIth the reserved rmlk 1Il1X-
tUTe Jnd sprinkle \\ uh 1 t;\blcspoo n sugar.

6 . Uake uu1l1 bolden bro\\ 11. 12 to 15 lIlrnut~.

Let tht· !K:Ol1t"S cool 011 Ihe bakrng sht't,t for 10

THE AMERICA ' S TEST KI T CHE N FAMILY COOK BOOK

mlllut~"S. Serve W:lfm or tr.ll1sfer to a win: r.1ck methum bowl until the Illixture n:<ot:mbk"S W~t
:lI1d lei cool completely, ~boU( 30 mlllu t ~"S. s.lnd. Stir III the nutS.

VARIAnONS 2 . AdjUst all oven r.1ck to the lIuddle positio n

CINNAMON-RAISIN OATMEAL SCONES
Add';' IC<lspoon cinnamon 10 the flour mixture
Jud I cup b'Oldl'n ra ism~ to the Ilour·butter mix·
lure along with the toasted oat~.
GLAZED MAPLE-PECAN
OATMEAL SCONES
TO:l$I I cup coarsely chopped pecans along with
the oats. Whisk Yo cup maple syrup 1IIto the milk
dud egg lIliXIllTe (befon: remov1llg I tablespoon
for glumg the scones) and 01111t the sugar. When
the scones <lrc cool, wlllSk 3 t<lblespoons maple
syrup and Yo cup confecnoners sugar together
III a small bowl unul combmed; dnule the glaze
ovt.'r Ihe scones.
SIMPLE CINNAMON
STREUSEL COFFEE CAKE
SERVES 8
PREP TIME : \0 m,nutes
and heat the oven to 350 degret'S. Generously
COlt a 9 by 13-\Ilch bakmg Pln with \'Cgcl,lblc
oil spray.
3. For the cake: Mix Ihe fl o ur. bakll1g pow-
der. bakmg soda. cinnamo n, :l.11d 53lt 101;(.'ther
III a large bowl. Whisk the buttermilk. brown
su~r, gr.muhtl·d sugar. eggs, and Illrltt·d butter
togetilrr III :.I sep:.lr.1tt' bowl umil smooth. Grlllly
fold the e-gg Iluxture IntO Ihe- flour IIlIXtu re wllh
a rubber spatula and snr unul Ihe batler looks
SlIIooth and well com billed.
4. Sc .... pe the batter into the prep:ued pan and
511100th thr lOp. Sprinkle the tOpplllg evenly
O\'cr till.' batter. Bake L1mil Ihe tOp is golden
and a toothpick illSt'rli:d il1lO till' cemer COllll"S
0U[ wllh JlUl a few cnullbs attached, 40 to 45
minutes. Let the cake cool Oil .lI wire r.lck for 15
minutes hefon: serving.
VARIATIO NS

TOTA" TIME : I hoof 15 minules

APRICOT-ORANGE COFFEE C AKE
Sur I cup chopped dried apri cotS ;and I t~;upoon
'n,is (tikI' (alf IN' bailtd ill f uhfr /J glass or IIIl'lal gr:l.t~·d orange z~"St mto the lim,hl'd bOilter III
bdkill}! p.m . step 3.

TOPPIN G LEMON -BLUEBERRY COFFEE CAKE

Yo cup p ac ked light brown sugar Sur I cup frt.'Sh or frozen blurbc rr le' (\Ce pagl'
).1 cup granulattd lugar 485), rmsed and dried. and I tea<poon gratl'd
tablespoon cinnamon ICIIlOIl zest mto the fimshrd batter III step 3.
tablespoon unUlIlM butt.r, melted and
cooled CRANBERRY OR CHE RRY COFFEE CAKE
cup pecans, almonds, or .alnutl, Slir J cup dne-d c .... nbcrrles or dned chernt'S Jnd
chopped CDa". I teJspoon g .... ted o range zcst 11110 the timshed
b<ltter III step 3.
CAKE
] cups all-pu rpose lIour
tablespoon baking powde,
t easpoon baking soda
teaspoon cinnamon
Yo teaspoon Nllt
,% cups buttermilk (see ptlg • •91) or plaIn
vogu rt
cup ptlCked light brown luga,
1 c up granulated I Ugar
] iarge eggs
7 tablespoons unsalt ed butter, melled
and cooted

1. I'or till' IOppmg:Mix the browllsug:.r. gr.mulalcd

~\I~r. cmnamon. and melted bun",r tOgl,thcf in ~

Qui ck Sr •• dl
 GLAZE
3 tabl "pOOns craam che"e, loftened
3 tabl upOOns buttermilk (se. pag' 491 )
1).1, c ups confecllone .. ' sugar

1. AdjUst :In OVCII n ck 10 tlu' IIlIddl(' posllion and J

ht'at Ihe own 10 -125 dcgn.·es. Cl'nl'rously coar
both a <)-lrIch nonstick round calc pan and a
wire coollrlg r"dek wllh wgetahle 011 sprJ)'.

2. For th(' filhng: Combu'e the browl1 sug.tr.

gr:mulato:d slig:lr. cinnamon. clm'C'S, nit, and Ih.·
1 lablt'"Spoon mclll'd bmtt'r IOgetlll" r in a m('dl1l1l1
bowl unlilihe nll xture re~crnbll's weI )and.

3. For the dough: Whisk tlK' flOllr. ~ugar. baklllg

powder, b"kmg soda, and S,llt H'b'C1 her 111 a laq;e
bowl. \Vhisk till' butlermilk and 2 IJbk"poons o(
rhe melted bllul'r tOgelher. Sm tilt." bUltcTll ulk mix-
mre mto tlll" !Iollr nuxtllre with a woo<l"11 ~POOI1
II1ml 3b§orix'd (thl' dough will look \Iu~')'), :.00111
30 ~co llds. TUTIl the dough a LII onto J lightly
floured COUl1h.'r lnd km·;td u mil ~l1loolh, •• bou t 1
TI>eH ellsy cinnamon buns will rival more tome· consuming
veasr buns any day mmutc.

4 , Press the dough 0111 11110 a 9 by 12- lIIch ren-

angle usmg rour hands, Followmg the photos 011
QUICK CINNAMON BUNS page -1<) I. brush the dough with 2 tablc~POOll s o(
the rem;ulllng; melted bultl·r. Sprmklc the dough
"'.liKES 8
t'n'nly \\ nh thl." filllll(:;, It'Jnng J Y~-mch bord l'r,
PREP TIME : 10 mmutes
then prl"SS 11 firmly 11110 the dough.
TOTAl TI"'E : 1 hour 10 ""nutes

.\11'111',1 bllllt'r is 1ISt'l/1 1I "",II ,III'.IiU,II.1! ,/lid ,Ill' I/OI~~II. 5 , LoQ\I.·n Ihe dough /rom th e co umer u5m).; a
.\k/l ,Ill' MidI ""1111111/ (7 /,lInNI'<IOIIS) ,111111 <IIul' ill bclKh 'iCrapt' r (or Illl"ul ~mla), Stanmg It a long
n fr"mll,,"!f "'l'''$url''.~ (U/~ ti,l''' 11$1' /I III till' 111/1(""11$ side. roll Ihe dough, pn....smg Itghtl}\ 10 form d
(,r/lrd.f<" l'f/lll!'. ught log. PlUch the scam 10 >;cal. Slice the dough
into ~ P'l'Ct'" and p[;,ce III the prepared pall, Urush
FILLING with till" relliJllIlIlg 2 r.lbkspool1s lI1eitnl buttl'r.
% cup packed dark brown sugar lhh' 1111t11 the edgl'<; an' f.'Olden brown, 211 to 25
y. cup granulated lugar minllll....
2 teaspoonl cinnamon
}IIi tea spoon clovel 6, U",· :. kmfl' to lOO'll'n till" bUllS (rom t ill" pan, Flt p
}IIi leaspoon saIl till" bllm 0111 onto Ihe prepared wire r:lck, tlll"n turn
tablupoon un.altad buttar, metted upnght and IN cool (or 5 m nlUll'S ix'(orc ghlinft.

DOUGH 7. For the gbZl': So:t tIll" rack ofbu n~ o\'er a ,heel of
2 ).1, cups ail·pu rpose flour, plul u tra for the ncw~papl."r or p.•rc hllwm p:'I"-' r «(or eas} c1e:mllp).
counter Whi~k lilt' cream (h Cl~ .Ind buttermilk {O!--",:ther III
2 lab l.spoons sugar a b'"b'C bowl untill hKk and ~lIlooth, Sift Ihe cou-
, Y. te aspoons bakIng powdar fl'cooner;' 'u~r o\'l:r dR' IIlIXIIln' lnd \\lusk unul
).1, teaspOOn bakIng soda ~lIIoolh. about 30 'Ol~onds. Spoon Ihe ~J7C cwnl}
).1, teaspoon salt 0\'l,.1" Ihe \\~lTln huns.
, y. cups buttarmilk (sa. page 491)
6 tablespOOn s unsalted buller, me lled

THE A MER ICA'S TEST KITCHEN FA""lY COOKBOOK

 ,.
MAKING CINNAMON BUNS

,'.
.~
Buttermilk Substitutions
Have you every wanted to make a re<: iPfl
that called lor buttermilk. but didn 't have
any on hand? 11 '5 happened to " s In the test
kitchen , and we wonde~ed If there were
any . "bstlt"tlon s that co"ld stand In lor the
real thing , O"r research uncovered a l ew
Ideas-Inc luding pOwdered buttermilk, so"red
milk, whole milk yog"rt , lind sour c ream , 1111
01 which we put to the test i n o"r rec ipes for
1. Patt,,", dough ,nto a 9 by 12·,nc:h .eo:; ta "'i!lat and bru.h barked goods. We were plellSllntly surprised to
It WIth melted t>utter Sp<,nld. the hU,"'i! evenl~ over the lind t""t four of the live substitutio ns wOfked
douogh, "avlf>g a ~lI"ICh botdet Press the l iQong firmly ,nl O well. Although !/llsters still preferred the flavor
IMdOUOh. o f fresh buttermilk, the powdered butt erm ilk
came In a close second . Both yogurt and
so"red milk made with either lemo n J" lce
or vinegar came In thl,d , producing breads
wllh great lext"'e but a more prono"nced
sour flavor. Sour c ream Is 50 muc h th icker
and fattier than buttermilk 11'0111 It pro ved
unreliable In o ur reci pes. A wo rd Of caullon:
Do n't use buttermilk substitut ions when you
lire m ak ing sa lad dressi ngs si nc e the taste and
consistency will suffer. Only use substitutio ns
f or ~ked goods.
2. Use a bench sc._. or melal spet"la to loosen the
dough from the work .".fac;. Star tl"'i! al a long ..,de, '011
1M dough, pms""'i! hg htl~. 10 form II tight log Pm"h the
s..,m to $1'111

.... Orred bulterm,1k 0$ II g,elll subsututron too- lhe

,..,l lh,ng One 16·ounce Co¥> makes IlbotU 5 QU. . ts
at bulle,m,lk and, besl of 1111. ,t w,Q keep III lhe
retrogerlllor ,ndetonlle/y

I . ROil t he log seam· side dOwn lind C"I II evenly Imo

8 PlKII • .

• • Place the bun. rn 11'11' p'epa,ed pen and bt\Jsh with the
,emaln,ng bulter
...,
• . Sou'.-cI mIlk IS anath .... good subSllltrl,on 100- I,est!
buUe, mllk fo ,eplac;e I cUP butt..-mllk In II ,ec'pe.
stlf 110blespaon w~ ite VInegar or f~sh I.mon julc.
InlO I cup milk and leI s tand for S m,n ,,!es unll l
thlckened

Quick B, u ,ds
 2. \Vhi~k th ... flour, slIg;lr. baking ~a. ~"d ",It
logether 111 a large bowl. Whisk th .. mashed
bananas. m.. lted bum·r. ..w' >'Ob'un . and vanilla
together in a s<para t~ bowl. Gemly fold tht'
b.. ll:lI1a mixlUr~ into lh~ flour 11IIX!U1'(' wllh a
rubber spatub unnl JUSI combmed. Fold III the .J
nuts (if using). 00 not O\,t'TIlllX: tltt' batter will
look thick and chunk y.

3 . Scrape the hmcr LIllO the prepa~d pan and

smooth the top. Bake tum l golden brown and ,1
toothpick inscrled illlo the celller COIlK'S OUt WLIh
JUSI a r("w crumbs alt.'1ched. about 55 nlmutt'S.

4 . Let the loaf cool !II the pan for 10 IllItLUit'S before
umnoldmg 01110 a wire rack to cool for I hour.

Testing : Th, Best LOllf Plln

T Ill' arny of 10lf pans available now is dizz),-
ing: you can choose from alllong Illany diffi'rcm
weights and finislws (and p rice tdb'S). We WOll-
dt"rcd which pan would deliver du' bt'sl resLlIt~
Ir~ worth keepIng ',OZ8f1 "Ge ba........S on hand SO you
~ ..n tnII~e thl'l a......... 8I'fl'd whenever the mood SI"ku Utile and tull{' agalll. To liS thu me;Lnt a pan d llt
YOU-Irs ,ha, good allowed us to bake qlllck bread$ and yt'ast hrcad~
thai would be easy to gel m ami OUI oftht' oven
(we hale g;:'mng our own 11I111S quck HI tht" b,1t-
{('rl. would cook filII)' and propt·r!y. and would
BANANA BREAD release el~ily from tht' pall.
MA KES one 9',och Ioar
We te<>ted t(,,11 loar pails made from a vanety or
PIIEP TIME : 10 mlnutH
materials. mdudmg meal. W<lSS. and scont·wan'. \Vc
TOTAL TI ME : 1 hour 15 m,nuUts Olu$ 1 hour 10 m,nutes
found that tbrX-[olored meal loaf pans browTll"d
~ooImg tIm.
bn'ads more e\'enl)' than hghl-colored l1ll'ul pans.
Most of the cL1rk !Tl("tal pans \\'=fC hned with ,1
nit' kry "I ,'l.,r,,' bmwIIII brrmJ is rill(' IM,WI/IIS. &r nonstick coanng that mlde the re lcaM: or baked
P'W 549f,,' "ift",/I,IIII'/l 11/1 11,.11' III ripe''' b,lI/mUiI 1/1 breads especiall)' cas)'. Snckmg was a problem 111
/Ilf "I"". AIIII br S"II' IU II
usr 9 I,), 5·",rll I,,,!( I'll" both gIllS and Stoneware paIlS. PailS with hatldk~
rll'l/ IJ II/ tr,/Sl J md,iS rlrf/~ at either e nd wt:re easier to work \\'1th.
The [hl·apt... t. hghwst model 1Il our tesnng.
2 CUP I ,,"·pu rpose flou. Ihe Bake r's Secret Nonstick Loar Pan ($4).
';' cup l ug,,' was also the willner. 1\ word or [lutlOn: Even
Yo 1''''pOO''' b"klng l od" though till' ~urf.1 ce I~ nonstick. we recomme nd
Yo t''''poo ....,,11 ~PTJyillg t he m~ l de of tlw pan !-:cllemu~ly wilh
] Y"Y , Ip. b a nan"l, m.s h.d w.1I (1 Yo cups) vegetable 011 Spr:l)' a ~ added msur:lllce Ihat yo ur
6 tabl,s poons (Yo stick ) un sa lted butta r, loaf will {'asil y release rrom the pan.
mal"d Ind cooll d
2 IllIg' 'ggl, IIghlly b,"t, ...
Yo cup p l"ln yog urt
1 "",poo... Ylnill. n l,.el
l Yo CUPI wllnuts, lonl.d (se. ~g.181) ,lind
chopped CO",•• (opl lon,,1)

1. Adjust :m own rlck to Ihe lower-Imddk

po~lt1on ,md h('~t the o\'en (0 J5() degret'S.
Ct'nt'rou,l)' COJt a .) b.. 5-lIl(h lo~f pan w;th
vegt·ublt· 011 'pr,\\'.

THE A M ERICA ' S TEST KI T C HEN FAMILY COOK BO OK

VARIATIO NS 2. Shred thc ZUCChHlI on Ihe large holl'S ofa box
BANANA -CHOCOLATE BREA D gUtl'r. Squeeze th e zucdnni bct\\'l'ell ~e\'Cral
lh'duce the sugar by 2 13ble~poolls and mix 2 VI byers of p~pe r towels 10 l~rb exCl'SS mOISt1.ITl'.
graled bme!"iwecI choco ble (a hC'Jping
OUTlet'S Wlmk Ihe SUS'lr, me lted bum·r. eggs. )'q,'llrt. and
~ cup) IIltO thC' dry IIlgredlellls. Ie-mon Juice logl'lher l!1 a brge bow\.

BANANA-COCONUT BREAD WITH
MACADAMIA NUTS
AdjuSI the OWTl rack 10 the middle position
and heal Ihe oven 10 350 degrees. Spread 1 cup
chopped m~cadamla nuts and \4 cup swC'cIC'IlC'd
flaked COCOI1Ilt 011 a baklllg shC'et and IOJSt. sor-
rlllg cvery 2 IIl111Ules. ullul goldell brown. 300m
6 1ll111utl"S. Substitute the cooled. toasted cocollm
:I11d macadallll,lS for the walnuls.
ORAN GE-SPICE BANANA BREAD
Add 2 tablespoolU grated o r:Ulge Zl""St. I teaspoon
ClIInamOIl. and'!. tl'JSpOOll Ilutnll"g to the dry
lllgrcdlellls.
3. WhISk the flour, bakmg soda. bakll1g powder.
C1lln;lI11on. allspice. and 50,11 together m a sc pard t('
brge bow\. Ge n d)' fold the zucchml and thC'
yogu rt nllXl\lrc 11110 the !lour nm:turc \\ Ith J
rubber spatula until juSt combined. ])0 not o\'("r-
nux. Fold III the nutS.
4 . SenlX' the b:\Uer 11110 the prcp,lIl:d pan and
smooth tht' surfaco:'. l3ak(" ulltll golden brown and a
tOOlhplck msc:nt:d !litO the center comcs o ut \\1Ih
JUSI 3 few crumbs attached. 55 to (,0 Imnllll""S.
S. LeI Ih.' loaf cool in the pan for 10 minutl'S
befon' um110lding 01110 a wire rack to cool for
1 hour.

VA RIATION
Z UC CHI NI B REA D ZUCC HINI BRE AD WITH GOLDEN RAISINS
MAKES one 9-lnch loaf OR DRIED CRANBERRIES
PREP TlMI : 10 minutes Add Y. cup ~;()Id en ramns or dried cr,lIlbcrrK's 10
TOTAL TI ME: 1 hour 20 minutes plus 1 hour th e b~tter along with the lUcchmi.
10 minutes coolmg t,me

if ,"'II "re Ilsmg lufJ.'" '::1I({llIm, (III eMh '::1I«lrilli //I

III/!f Irl~I!'''II,se IUIII use " SpoiJlI ttl S(roJpt 0 11/ alld dis-
(II,d ,Ill' SffoiS before shrel/dill.l!- "1111' Irs/ hullnl foulld Removing Moisture from
'''' diJ(mu'ble Jif!r,",(t ill ti,t jlm'II' .if IO"~Tj mllJr Shredded Zucchini
Infl, pllll" 1l'1101e-lIlllk ~II " , pi,,,,, 10uf.1I ~urr, .'1"
pl'IIII 110'10" )'~url, so liSt 11'11", ,'ll il /toJIT Oil h""d. Zucc hIni Is a te nder, green-skinned squll5h
w Ith a delicate flavor and soft text ure. The
2 zucchinI (I pound), ends trImmed problem Wllh It when bilk ing Is It s high
I \>S cups l ugar
moisture content . After shreddi ng, be su re to
6 tabl es poons ('/.i , tick ) un sal ted butter, squeeze the zu cc hIni well to remOve as mu ch
me lt ed . nd cool.d
moIsture as POsslbla. A c lean dIsh towel o r
2 large eggs, tightly beaten
seve ral la yer s o f paper towels wo rk . If you
l4 cup plaIn yogurt
skIp thi s slep. the baUer will have too much
1 tablespoon fras h 'emon Juice moisture and won't coo k through.
2 cups all -purpose flour
t eas poon b ak ing soda
t eas poo n baking powder
teaspoon cinnamon
1 t easpoon all spIce
\4 teaspoon salt
)II, cup p ecanl or walnuts, toan ed (see page
181) and chopped coar..

1. Adj Ust an ollen rack to the middle position and

heat the O\'en to 375 degree'S. Genero usly coat a
9 by 5·mch loaf pan wuh \"C~;et<lblt"" o il spray.
 2_ \Vh lsk till' flour. sugar. >all. baking powdl'r.
;lnd hal..11J~ O\OdJ IOb"Clhl'r III :I large bowl. W lmk
Ihe buttermilk. IIIl'lIed hUllc r. or.lllgc Jurec:'. q.:~.
and or~ngl' lc:'~1 together 111 :I <:c pJr.lh.' bowl.
C.cmly rold the butterrmlk m ixture 11110 the
110ur miXlUr.· wlIh J rubber spalU b until JUS!
fIlOt'llClll·d. Stir III til<' rr.l11bt'rrit·s Jild peC;ItI~.
D o nO! UW rl lIIX.

3. Scrape tI\l' bluer IIltO Ih.' I'n:parl'd I'll! ~rrd

~mootll the surf.1ce. ilake 11111il golden hrown
lnd a 100tllPlCk lII<ocrred 1111 0 {he ceillcr COlIIl'S
0u{ with Ju~t l re\\ crumb- JttJc h cd. 55 10 60
mllllltl"i.

4 . Let th" Io.lr ('001 111 the pan ror 10 mrnutl'~

beraTe IInmoldrng OIHO a Wlrl' r.lc k to ('001 ror
I hour. ...-I

5e~t JlitcllCil :jjp: FRESH IS BEST

II ,""Iy mal<n. d,ffe'eoce ,/ you tOolst the PKan5 I", 1"'5
Il.....orlul brfltd
While II mlly be co nvenien t to use premade orllnge
juice. we found that the II.vor of fresh-squeezed
orange juice adds to this loaf Is key to II great-
tllsting crllnbe,ry<orllnge bread. The 0",,"98 zest
adds ext ..11 punch.

CRAN BERR Y-ORANGE

NUT BREAD
MAKES one 9-inch loof
PREP TIME : 15 minutes
DATE-NUT BREAD
TOTAL TIME : 1 hour 20 minutes plus 1 hour MAKES one g·inch loaf
10 minutes cooling tllne PREP TIME : 10 m,nutes
TOTAL TIME : 1 hour 35 m,nutes plus 1 hour
IIi- I'nfl" 511WI, /luM IIf'(,ms III this brr.ld. bu/ 1I11/mllS 10 minutes cooling t,me
r,III ".. s"bsrilU/('Il. Rl'sisl Ihl' IIW M rill 1111" //,t '''1'.111
114111e 1/ I) h",; rI,e 11'.\:11"1' impn",.s "$ il (...,/., ""Ik",.~ .'),>,Jiml.1? '" Iwlllll.~ lima <llII( b.lkill.~ s.lIl" Irrlp I.'
II f,mrr '0} ,Iier. so(irll tlrr ,j,I/;'s IIr(.rn· li,t'), arc <11MI'd 10 IIII' rnmn
.\f",,), p( al" 'I"uk brrmls IMkf' ,1/ 375 dl~n·f's. 1111/
2 cups .1I·purpose flour br(,wst' ~(Ih .. '"g11 Sl\~," (0"'1'111 if lilt' ,j,rtN, II,. ,m.I""
cup lug.r //,;, "(f"d b"krd <1/ J50 drgn·rs. 'Ii, IIIIINr rlJlljlJlUlg
t.aspoon s. lt dlll"J ""s;r,. r,ldl 1/1(' "I"dr (!f 1"'"' J.'II!{i' 111//1 " IMII
tealipoon b.klng powd.r 'pI", <!f !~:I!,·/tIb'" pil _'W")'.
Yo t .aspoon bilki ng sod.
~ cup bullermllk (see p.g. 491) cup boilIng Wilier
6 I.blespoons (% stick) unsalt.d bull.r, 1 teaspoon baking soda
moilid . nd cooled 2 CUPI chopped dat.s
~ c up fr,sh orang. JuIce 2 cups all'purpoU flour
III,g • •gg. lightly belllln I te.spoon baking powder
1 IlIblnpoon grllt.d o,lIngo ust ~ tellSpoon s.lt
1~ cups cranberries, chopp.d COli", % cup pllck.d dllrk b,own sug/lr
14 cup p.unl, toasted (s •• pilg. lar) and ~ c u p butt ' rmllk (lee pilge 491)
chopped coars. 6 tllblllpoons (% stick) unsalted buller,
melted and cooled
1_ AdJuq nil U\'Cll T:lrk to till" pumloll Jill!
111Iddll' larg' egg
11l'~1 till' ovcn to 375 dq;rCl"i. Gcncrously rO.I t .1 cup pecans 0, wilinuls, toasted <lfI' page
I) hy ';-11Jrh lo~r p:l11 \1 nh v....:l·tahle 011 ~I'r';l~·. 181) .nd chopped coarse

THE AMEAICA'S TEST KITCHEN FAMILY COOKBOOK

1. AdJusl ;m oven mel. 10 Ihl' middk 1'0<1111)11 and cu p pecans or walnots, to,nted (see page
h<:~1 till' O\'l'l1 to J50 dl'g:T('I.~, Gellemu~ly coal :I 181) and chopped coarse
lJ by S-mrh loaf pall with wgl't:lhk oil )pn)'. c up dried cran berr ies (optional)

2. Sllr the \\";Ill'r, baking 'itXi.l, and dlll"S IQb'l'lheT 111
,I llll'dlUlll bowl. CoveT ,md sel 3sid(' umil the d,lIl'S
h;\\'\., sofil'llc'd ,md tlw \\";Itl'r is luh'\\";Irm. about 30
rninlltl",
3, Whl<k till' flo ur, baking powder, and s.lh
toj.!,'dll'r in :l largl' bowl. \Vhisk t1w brown sugar.
butll·rlllilk. \\\l'lll'd butta, ~l1d l'gg l0gl'lhl'r in :1
<l!pnr,lIl' llIl!dium bowl IImil combinl!rl, Stir 1\1 Ihl!
d~tl' 1Il1Xt\lrc lImil cQmb11ll!d, Gently fold till' bUI-
t<.:rmilk mixcuT(' into Ihl' flour mixtuT(' with ,I rub-
ber \plcub umil JUq combined, Fold III till' nuts,
4, Scr:1PC' du: b,l!t<'r into the prepared 1':111 and
smoOlh the surface. L3ah' u mil dark brown and ,I
toolhpick Illsertl'd into Ihe reme r rome. OUI wllh
JII'1 a few ullmbs :lIIadlCd, 55 to 6\lminutl."S.
5, ll't III", loaf cool ill Ihe pan tor I/) ll1i l1l llL~ bl!foT('
Iuullolding: 01110 a \\1Tl' r.td.: to rool for I hom,
1. Adju~t ~11 own rack to die lower- middle posItion
and he:!t th~' oven 10 350 dq;T('l'S, Generously co.11:1
9 by 5-ind l loar pan with wgl'rnbk oil ~pT:ly,
2. \Vhl~ k till" flour. b:lklllg: ~oda. baking POWdl",
cirm ,ulIon. salt. I1UlIIll'g. :lnd ginger IOgcdll"f in
:1 ta rgl' bowl. Whi~k thr pumpkin. ~uh>:lr, mel ted
butte-r, egj:,'S, and , ".milla tog<'lh.." in a scpante
bowl until frothy,
3, Gellily rold tht' plltllpkin mixture IIlto the
flour mixlllre with a rubb('r sp,lIuLI unti l JUH
combincd, Fold in the nuts and cr.mberril·S (ir
lI~ing). T he batter wilt bL' wry thick.
4 . Scr.lpe the bailer into [he pT('pared pan and
smooth [ hl' surface, l3:1ke until !;!olden ,lIld ;l
toolhpick iUSt'rled i11l0 tilt' (l'ml'r COllll'~ 0111 wilh
JUS t a few cr\llll~ all:lch ... d, 45 10 55 mil\lItl~.
5,1.<'1 till' loafcool in thc pan for 10 llUIIUll",lx,ii'T('
umllolding 01\10 a wiT(' mck to cool for I hOllr.

PUMPKIN-NUT BREAD
M.... KES one 9-,nch loaf
SWEET AND CAKEY
p~~p TIME : 10 minute5
TOTAL TIME : lllour 5 mmutes plus 1 hour NORTHERN CORNBREAD
10 mmutes cooling t,me M.... KES one 8- lnch square
P~£P TlM£: 10 monutes
& ' .11m' '" 1111)' mlsu'<'I'/I'lInJ (, rmlcd pUIIIl'l.-ill, TOTAL TIME : 1 hour plus 20 minutes cooling time
11,>1 pmlll'J.·ill pir j111i".~. II,/rjrl, is I'rcs('ils'>lIl'd mul
$U'('CICIIC'/, 'I7lis i$ ",(,11',1)' iliff b.llla 111<1/ /,rl.-('$ " bil Br,(",C JlrI'Jlllri",~ r/u' b,r/dr/,I! rli.,1! '" 1111)' 4II,,· <'Ilwr
4 " Iirri",~ I!) illC<J'p,>r,r/I' 1/,(' H'luid ill,~,cdi('ms illw I/U' ill,l!r,'dirllls, rlll'dSHff' <lUI 111t~ i"'::CII (<J rII h",.-Is mulll'l
d,)', ShIp ",i.\'i",~ ,rs S,',lII <IS Ilu' b,1II1'r «>mrs II~('/Iwr. 11m" srmllillt ,,>0111 11'lIIf)("dIUn' wltil rlcl'drd, [l'lu'lI
/rrsll (,>m is ill SN$,111, Ihe I.-emd<, (O>cll.-l'd. r, HI bc _'''/"
2 COPS /lII' purpose flout SfilUl,>tij<Jr t!w,fr,,::/'ll (I>m.
teaspoon b ak ing sod a
teaspoon b aking powder 1Jt> cups all'purpose I loor
teaspoon cinnamon cop yellow co rnm eal (See page 159)
V. teaspoon salt 2 t ell5poons b akln9 powder
V. t easpoon nutmeg Yo tellspoon sa lt
y.
,
V. teaspoon ginger
(15 ·ou n c~) can pumpk in
teas poon baking soda
cop buttermilk (see page 491)
cop sug ar Yo cop Irozen co rn ke rn els, thawed (see

• tablespoons (1 slick ) un sal t ed buller,

m elted and COOle d y.
note above)
cup packed Ught brown liugar
2 large eggs 2 la tge eggs
2 teaspoons van illa u lract e tabl es p oons ( 1 st ick) unsalted botter,
melted and cooled

A ellu·lron s~,HtU g',..5 ,ornbrNd thet deslrllblt! erurw;hy
extenor
1. Adjust an o\'cn rxk to the middl<' posmon and
h(>at the O\'~..n 10 400 dL-gR:l"S. Gcnel'Ously COlit an
8-mch 5qU,lR: Nking pall with \~gctJbIl.' oil SPI'3):
2 . W hIsk the flour. cornmeal. b;lklllg powder,
ult, Jnd baking soda together m J large bowl.
ProcC"Ss Ihl' buttl'rllll lk, cor n. brown sugar. and
eggs III a food processor Ullttl combmed. abo ut 5
sccond~. Gemly fold the buttermilk IIllXlUre imo
the flou r mIXture, then fold 1Il till" mdll'd bUller
lInnl Jmt cOll1bllled.
3. Scrape Ille b~lIer lIltO Ihe prq).lrcd pan and
~11loot h the lOp. B:lke unnl dt'ep b'Oidell brown and
a toothpic k IIIscrled llltO tilt· celller COIllL"S out wi th
JUSt a fi.·w crumbs atrached, about 35 mi nut~"S.
4. Let the cornbn:ad coolm the ]Ian for 10 1llm~
\It~"S b.·fore UlIIllOldlllg Ol1tO a WIfI: r:lck
for 10 mmUI1"S.
VARIATIO NS
BLUEBERRY BREAKFAST CORNBRE AD
Rl·ducl" the <alt to 11 tl'aspoon and th e buttermilk
to 'Yo cup. Add Yo cup maple syrup to the food
processor along with the bUltcrttuJk. Fold In I cup
&..~h or frozen bllIcberr1L~ (Sl'l' polS.' 485) Jfi:er till.'
1lldt«l bUtll'r has been added In ~tep 2.
THE A M ERICA 'S TEST KITCHEN FAMILY COOK BOOK
SPIC Y JALAPENO CORN B RE AD
Red uce Ihe browll 5uJ.,... r to 2 ubll"Spoon~ and
thl" salt to Y.t teas l}()()n. r-old III I cup shredded
shup cheddar c heese, I 11Il·dtulll jalapt'rio chtle,
sll"ltlllled , seeded. and chopped fi n e, ~nd tea- *
spoon cayenne pepper after the mehed buth.'T has ---"
been added III Step 2.
SOUTHERN SKILLET
CORNBREAD
MA KES ooe a'lnch raof1(l
PREP T'ME : 5 m,nutes TOTAl. TIME : 40 m,nutes
Q'nmu',,1 musl, 4!fjusl 'hI' ri.!f/u (OuS'llrlll)' 'S 1'SSn'li,,1
Ji,r ,ltis b/'(',II/, i\I,II..'t' SUrf' '/1(1' Ihe IHIICf is <II ,I rlIJ!id boil
wllt.'l1 il is ,.lId,1i 10 Ihe ("mIllCIII, if) ...." do,,'IIr,II'!" ,I rasl·
in'" skillel, ,III 8·il/(/I roul/d ,or s,/,wrr (, ,/.w IM" •.I!n'<ls,·d
lig/III>' w;lh bUilt'!" 11111/ nOI prrhrm,'d, II'/Iuwk. For Ilifo,.
" IiU;OU au Ihr (II/'(' 4!f r<ls/·;nm skillo'lJ, $Cl' , "11!C -197.
4 te.spoons bKon drippings o r vega table o il
1 cup yellow ,ornmul (.. a page 1551 )
2 teaspoons s ug a ,
teaspoon baking powdar
Y.t teaspoon IlI lt
Y. te.spoon baking l oci.
Y.t e up ra pidl y boiling wlltat
Yo , up butte rmilk (see palla 4511)
1 large ellll, IIlIhlly beaten '
1. Adju~l an O\'CIl rJ.d: 10 tlte lower-middlr POSI~
cion and heat thl' o\'en 10 450 degrt't"'!i. Sct all
8-inch c~sHron skilll·t With the bacon dnppmg5
in the oven whde it heats.
2. Measurt.· v.. Cli p of ti ll.' corn tllt'al mto a
lllediulll bowl. Wlus k the rema illl ng % cup
cornmeal. sugar. ba b ng powder, s~lt. and bakmg
soda toget her ill a small how l an d set a. idl',
3. Add th e bo iling wa ter to the v.. cu p cOrtlllleal
an d Slir to make a stiff I mt~h. G ra du all y whl~k in
the bUtleTIllIlk lImil smooth . Ihe n Wll isk in the
to cool egg. W hen the O\'CI1 is preheated and th e sktllet
is vcry hot. gently fold the dry 11lgredil'nts II1tO
th e mush IIllxture unlil JUSt combmcd.
gut J(dclim fjjp: CA.ST·iRO N CIlU N CH
aaklng the ,o.nbre"d In II IIreased preheated east·
I.on $klllet will give the ,otnbre ad II golden brown.
"un,hy 'rust. If you use a cake pan or regular
skillet. the ,ornbrelld will taste good but It won't
~ve thlll crun, hy eX le rior thaI Is auential for
authentic Soothern eornbread.
4. Carefully TCIlIO\"t:" dw skillet from the oven. Pour
Ih,' bacon (."It from the skillet illlo th l' b31tcr and stir
to combuw. QLIlcklr pour the batter into Ihe skil-
let. rhke unnl !,'Olden brown, about 20 minutes.

5. Flip the cornbread Out of the skillet o ntO 3 win'

rac k and IN cool for 5 min utes before servin);.

CHEDDA R CHEESE BREAD

MAKES one 9-inch loaf
PREP TIME : 10 minutes
TOTA L TIME: 1 hour 10 minutes plus 1 hour
10 minutes cooling t Ime

{{ IIS;'('.! Asi(t~o c/H'eSt, op/ for a mild, sofi Asiago 111111

,"Hul>/es ",{:lily 1111: {<'XIII,e oj IIII' vrl'ad iltlprmn /IS il
(001.,. S(l I"I'sisl Ihe w;l1r /I> slile Ihe loaJ II'lu'lr il ij pipilt~
/1(1/. U:jiOI'CT (/,i't'st bredd is rx{Cl/eul lOllS/cd; IM51 s/i«s
ill ,I 1",I.\·ter 01'1:"11 fir "" a Imkillg 5111>('/ ill a 425.deirt'1'
,U'("II}" 5 h' 10 millll/e$.lwt ill II ((1II1,(,lIliOlIllI 1(llISler,
1I'1t",e ", riled (hase mal' IIW/.I,' remol'il('.! slices II rI,,'re. To make th,. bre<od exira c"eesy. we spflnkle grated
Parmesan 0Vfff Ihe bottom of the 1000f PIIn
3 ounces Parmesan c heese, Slrated on the
large holes of a box grater (1 cup)
3 c ups all-purpose flour
tllbl espoon baking powder 1. Adjttst an oven rack to the rniddk pO~lUon and
teaspoon $il lt heat the o\"ell to 350 degrees. Gellemusly coat
)4 teaspoon cayenne pepper 3 ') by 5-inch loaf p31l with Vt'gl'table Oil spray.
Yo teaspoon b lack pepper tlll'n spnnkle Y2 cup of dlc Parmesan ewnly ovcr
4 ounces ex trll-sharp (heddar (h eese, (ut the bottom of the pan.
Into Y, -In( h cubes, o r mild Aslago (heese.
(rumbled Into \-'.- to Y,· lnch p ieces (1 cu p) 2. Whisk the flour. bakill); powder, salt. cayelllK'.
1)4 (UPS whole milk and black pepper together in a brgc bowl. Use 3
Yo (UP sour crellm rubber 5p311tb 10 stir til d te cheddar. breakmg up
3 tllblespoons unsilited butte r, me lted clumps. until it is CO;ttL-d with the Ilour nttxtllrc.
lind cooled W hisk the milk. sour cre3m. melted butter. and
large egg, IISlhUy beaten egg tOgerhl'r ill 3 sepJratt' bowl. Gently fold the

Cast·lron Cookware
Cast-Iron sklttets have become heirlooms i n mllny families. handed down through generlltions. And we ll-
sellsoned Cllst Iron Clln put IIny nonstick surfllce to shllme . The problem Is how to keep it In good shllpe
or restore II fusty ya rd-sale find. After ruining a couple o f d i rty pans with coarse sandpaper, which wa s
100 harsh for even the most badly rusted pans, we settled on the following method to rest ore pllns thllt
hllve been neglected over the yellrs.
First. rub the pan with line steel wool , then wipe out the dirt lind rust with a clo th . Place the pan
on a burner over m edium hell t and IIdd enough veg etllble oil to COllt the pan bottom hellvily. Hellt fo r
5 mlnules, turn off the hellt, and IIdd enough 5111t to fo rm a IIquldy paste. Wellring II hellVY work or
gardening glove, se rub with a thick wad of paper towels. Repeat untn the pan Is slick and black. Rin se
the pan thorough ly In hot wate r, wipe dry, and then coat with a thin film of vegetllble all , wiping off any
e~ cess 011 with Pllper towels.
For normal, everyday cleaning , rin se cast- Iron cookware with hot water bUI do not use so ap. Dry
the plln c arefully and then rub It lightly with oil to prevent rusting .

Quick Br. llds

111111.. I1I1XIU~ 11110 Ihe !lour n IlXIU~ usm!; 3 rub-
bl.'r ,p;uuia unlll jusl cOll1bmed . [ r hc bluo:r will
be hloav)' dl1d dm:k.) Do 1101 O\·crnu.:.
3 . Scr.lpe Ihc baUl'r inlO till' prc:parc:d rail and
~m()OIh Iho: lOp. Sprm klc Iho: rc:ma m111g Y! cu p
I'ArnK"S.ll1 O::\'cl1ly O\'cr till" lOp. Uako: unlll deep
goldl'n brown alld :1 too lhplck IIlscrlo::d 11110 till"
n'11Icr of !Ill" loaf C01l1l', OUI widl jU~1 a few
numb, 'lItadll'd. 45 to 50 Ill mUlt',.
4 . Ll't the Io.lf cool III tile p:1Il for 10 mUIlLll'S
beton' UIllllOld11lg 01110 a wiTt' raek 10 cool for
~t Il03~1 I hour.
VA,~IA,TIO '"
CHEESE BREAD WtTH BACON AND
GRUY~RE
Oum Ih.:' melted bUller. Fry:; shee, bac(lL!. eILI
11110 !h-il1(h pieceS, in .1 l11l'diu l11 ski llet owr
l11l'dium-high tU';]1 umi] cri,l'. abou t R 11l11111 1l'S.
Tr.msfo:r Iho: bacon 10 a pJpt'r-lOwd-ILI1cd pbtl'
,md pour ofT all but ) lablespoon, of Ilil' f:u. Add
\I, cup mlllcN\ onion 10 !lll' ~k!lll'l ~m\ cool..
1111111 o;ofil'lll'd, aooul :; 111I11ILI~. 5l'l the ~ki]kl
alldl' fllr th e OIl1on 10 cool. Sub'mulle GrIlY':rc:
lor till' dwdd,lr and Jdd Ihl' eO{)kl'd bacon
and omon 10 Ihl' !lour 1l1iXture :.10111,( wllh thc
GruY':'rl' 1II Ill'P 2.
IRISH SODA BREAD
MA,KE S one aoloch round loaf
PREP TI ,..E: S mInutes
TOtAL TIME : SS mInutes plus 1 hour cool,ng
Solllll' (,,[or .f/,'"r (wr I"W 5J9/ III /lIr bmfrT 111111..'('$
,Iris ".,1" bl'l',',J I~I")' Ii\[/II. 011((' (<I<'/rd. 11m 1I~!r lII.rlm
<1.1fn'oll (I(n''''pmlmu'll/ r,. $""1'$ .>r Srl1l':\", ,md ftfr,"'("r>
""'~"·.Iilll' /,),/,/.
3 cu p s all-purpose fl our, plu s e~t r a
counter
1 c up cake 1I0ur (see note above)
2 tablespoons sugar
l ].i te",poens baking sod..
1].i t eupoons cream o f t .. rt ..r
1).oS 'eupoons salt
] tablespo o ns un sal l ed butter, loftened
l!h cups bUllermllk (see P"'ge "91)
1. Al~II'1 ~II own .... <k 10 the up!ll'r-m,Jdlc pO"-
11011 ,mil IW~I the OWIl to 400 <.lcgI"Cl·~. LlIll' ;1
b .• kml,( ~heet wah pJrchmelli o r .pr:ly ~cl1l.·nlu~l}
,,1111 \·q.:ei;\hlc oil ~pray.
THE A MERI CA' S TE ST KITCHEN FA,MILY COOKBOOK
2. W lusk the ilOILI"!i, Sll~r. bakmg -.o<:1a. cream of
i;lriJr. J lld sail t~cllll'r 111 :1 brge bowl. Work 2
IJbI~poolls of th .., bUller 11110 the dry 111gn'd,cnl~
\\ IIh l forI.. 1111111 the Icxtun' resl;mhl<'\ coaN'
crumb<;. SlIr III the buttermilk with J forI.. jll'l
until thl.' dou~h b~.'~'Il' to cOllle tog<" ther. TUr11
out 0 1110 a lightly floured COUllIer. Klll"ld jU~t
11Iml the d()ul-'h bl'COI1ll'~ CO hCSI\'l' and bUll1p)"
aOOll! ) fJ 'l'eO/uk (Do !lot klll'ad 11I1111 smooth.)
3. 1',11 Iho: dlllll-'h 11110 l C.-Inch round aoout 2
IIlcJ1l'S thick. PIKe Oil till' prepared bak1tl1> ~heel.
FollowIII~ Ihe photo, ell! ;1.11 X IIlto Ihl' lOp of thl'
loaf lIsmg .1 ~e rr.i1cd k11lfl' or ell'all r.lZor bladl'.
Bake urmllhl' lo~ f I~ goldl'lI brown :md l sh'w..'r
mq:rtl-d mlO Ihl' cellll:r comc~ OUI \\lIh jll'1 .•
fl'll l'rumh, Jllached. 4010 45 11l111Ull'~.
4 . Remo\'l' till' lo,l! frol ll Ihe OWll :1I1e1 tr.1I1~1\.'r
to a wIre rolek. M elt the TCmaining; I t.1bkspoml
butler alld bru,h owr the top. Lei Ihe loaf ~'ool
for I hour.
VARIATIO N
IRISH SODA BREAD WITH RAISINS
Add 1 cup rallm~ or ('urra ms along wnl! Ihe
buttermilk.
[jut 3litatClI 5ip: X MARKS THE SPOT
Traditio n .. 1 IriSh soda bre .. ds commonly have an
X (UI Into the top of the loaf belore baking. This
mark ing .. lIows the bread to expand in an attrac tive
f ashion. rathe r than w ith Jagged tears on the surlace.
Use a serrated knlle or a ctean ralor blade t o c ut
t,me evenl y tnto th-e u lck y d o ugh about Y. Inc h d eep.
l or the
.J
COOKIES
 COO KIE S

COOKIE S AND BISCOT TI BROWN IES AND BAR COOKIE S

Big and Chewy Chocola te Chip Bake-Sa le Brown ies 518
Cookies 499
Frosted Brownie s 519
Oatmea l-Raisin Cookies 499 Peanut Butter Swirl
Peanut Butter Cookies 502 Brownie s 519
Sugar Cookies 503 White Chocola te and Pepperm int
Gingered Sugar Cookies Brownie s 519
504
Lime Sugar Cookies German Chocola te
504
Brownies 519
Lemon-P oppy Seed Sugar
Cookies 504 Ultimate Fudgy Brownie s 520
Pepperm int Sugar Cookies Blondies 521
504
Thick and Chewy Triple Chocola te Congo Bars 521
Cookies 505 Raspber ry Squares 521
Snickerd oodles 505 Lemon Bars 522
Molasses Spice Cookies 507 Pecan Bars 523
with Dark Rum Glaze 507 Seven-L ayer Bars 523
with Orange Essence 507 Granola Bars 524
Holiday Cookies 508 with Dried Cranberr ies and
Glaze for Holiday Cookies _ Ginger 524
508
Jam Sandwic hes with Coconut and Sesame 524
509
Lime-Gla zed Coconut
Snowbal ls 511
Chocola te-Hazel nut Diamond s 512
Gingerbr ead Cookies 513
Mexican Wedding Cookies 513
Shortbre ad 514
Biscotti
Almond Biscotti 516
Pistachio Biscotti 517
Chocola te Chip Biscotti 517
Lemon-A nise Biscotti 517
Coconut Macaroo ns 517
Chocola te-Dippe d Coconut
Macaroo ns 518
BIG AND CHEWY an dectTLc mixe r 011 n K'(hull1 ~p~,'d until (om-
CHOCOLATE CHIP COOKIES bllle.\' 1 10 2 mi nuII:$. lk3[ ill [he l'~", l'gp: rolls.
Jnd \ "lmlla unnl combined. dbom 30 o;c(olld~.
MAKES about 20 large cook,es
o;craplllg down [he bowl ;lIId Ix'lle" ,I~ needed.
I'IIEF' TIME : 5 mInutes
TOTAL TIME : 35 minut es plus cool,ng t,me
3. R ed uce thl' m l;>;:e r ~pe('(1 10 low ,lIld ~lo\\"ly
)~, u (,11/ sullSfirU/I' 1I'/1I1r c1ll'("/,I/,., milk r/ul«)/,IIt'. hir· lI1 i;>;: III th e flom 11I1xttm: UlltJl combllll'd. :Ibout
/j'rjll'l't'/ (/rO«I/<1/e. " f pl'III I JII iultfcr (/lips f(>' thl' st'wi· 30 ~l·co11(ls. M ix in (h ~' chocolate c h lp~ lIntll
$U'l'fl chips (,rlkd .f;" III flr/, ret/pc. HJU (,m 111511 sri, Y.i l11co rpora ll.'d.
(UP (bllppcd ,miS, rdisim, '" ~llrclldfil (,1(01111/ iUl,' till'
diJu.~h u;/h rhe dUJls. 4 , Work11l1; with V. cup of dough .11 <I tl11 W, roll
1Ill" do ugh 11110 b alls 3nd by on two pneh nwrI1-
l Yi cups aU-purpoll fl OUf hlled bJ k lll~ Shl.'l·~. sp:u:l.'d abou l 2~ 111c111'<;
~ teaSpOOn b aki ng soda aplrt. (jake ulllil thl' ed~l'" an' golekn bill the
~ teaspoon sai l ("elllel"' ln.' 51111 SOli and puffy. 17 10 20 11l111t11l'S.
16 tablespoo ns (2 st icks) unsalled butter, mtJ t1l11l Jud <;\\ 1Ic1l1 n~ the bJ\..1l1~ <;hl'l'I ~ h.llfwJ),
melled and coole d ! hrough b;lk Hl~ .
114 cups packed tight brown suga,
V. cup granulated suga, 5 . Le! till' (OO kK'S ("001 on the bJ b n~ ~Ill'ets tor
2 larg e eggs 10 1l111lLlt~'s . th en se rve wa rm or tr.l m li.'r 10 .oJ WITC
2 larg e egg yolks rJck ;U1d k l cool com pl~·tdy.
tablespoon 'Ianilla .~I r act

( 12-ounce) bllg ' .mls......t chcx:olate To Make Ahead

chips (2 cups) TIll' duugh (Jll lx- made thmugh stql J ,md
l' u her cown.-d ughdy With pla'll(" wrap Jnd
1. A.yu,! the own I':Ick~ 10 1111: uppl'r- and re fTlgl'r.llt'd for up to 3 days or pOrlloned out
100lcr-rmddlc posmons ~nd hCJI th .." ovell to 325 .1Ilt! liu7.en followmg t h ~' irmrUnlOIl\ 011 paJ;t'
dc~rc ..'S. WIIl<1.; the flour. b"klllg ~{)da .• md !>.lh .'iUl'!. \Vhell rt·~dy to bake, n:dUfl' !Ill' own !l'm-
[~etlll'r III a large bo\\ I :lnd '>e[ Jmk. p~' r.m l n.' to 3no dq,;rees :111\1 InrT\'.I<;~' the h,lklllg
[IIlIl' 10 2.'i 10 ]0 I mll\UL·~.

[jut :Kilcn.4!11 [jip: A C H EWY COOKIE OATMEAL-RAISIN COOKIES

The queu began simply enough ; We wanted the MAKES eboo! 20 I.. rge cookl~
ult imate home-bilked chocoillte chip coo kie. It PREP T IME : 5 mrl'lut~
hild to be thick (Yi Inc h high) , jumbo (4 inches In TOTAL TIME : 40 mrnutes p lus (oohng lome
d illmeter), and bUrst ing with choco lill e. It iliso had
to have iI mouthwaterll'lg texture that WIIS c rispy Qw(k-<,,,,kJ/l.~ n>llcd "'''' (JII /1(' )u"""mtrd I;'r rill'
o n Ihe oUlside but solt lind chewy on t he InSide. "Jd~r.lilu'IIII·,1 I\/IS Irrrr; 1r"lIt'n·r. 11If)' Inll/r'll~' "Iotil'
Ol'le key element 11'1 IIc hlevlng Ihls cookie , afler 1015 I,'ss )1,11 Vr.
01 tesling (no one In the !cllchel'l complained), WilS
Ihe use of melted butter. It IIe1S very diflerenlly 1 Y> c ups ell -purpose Iiour
from softened butter in II cookie dough (they lire Y> te"spoon bilking powd er
not mere substi t ute s fo r one another). The melted !>oS t uspoon silll
b uller i$ what accoun ts fo r t he Insid e of the cookie Y. teaspoon nutmeg
bei ng more c hewy. But 10 keep II chewy cook ie 16 t .. blespoons (2 $lIcks) un salted butter.
lrom bei ng tough. you need to IIdd II IItlle e_lra fal , softened
which we did In the form of two egg yolks. The YOlk cup packed Ught brown sugar
Is what helps the ch ewy cookie st .. y lender. And cup IIranuta!ed sugar
fil'l .. lFy, removing the cookies fro m the oven before 2 I,rlle eggs
they look completely b.1ked ..nd lett ing them finish 3 c ups old-I... shloned rotled oats
bak ing on the hot b .. king sheet s for 10 minutes is 1\1 (UPS raISins
II mu st beciluse It helps the cookies to set without
overbilldng ilnd ruining thaI m arvelous chewinen . 1. A(DII~I Ill\' OVCIl nc ls to the II I'P <: I- ,m.!
lower-lluddle POSItIOns a11(1 lll'at thl' OWIl to
325 degrecs. Wlllsk the flour. baking powd<'r,
$.lh,:lIld nU1lneg (Ogelht'r 111 a medium bowl and
SCt aside.
2. Heal the:' bUller and sugars together m l lnse:'
bowl using an electric mixl."f on m edllllu 'pel·d
Ulltillight and fluffy. 3 !O 6 Ilunutes. Ue:'al III IIIl'
eggs. one at a time. until com bined. about 30
seconds. SCTapmg dowlI lile:' bowl and be:'aters
as 11l·e:'dcd.
3. Reduce the miXe:'T speed to low and slowly
nux III the flour mixture until combmed. about
30 seconds. J\>hx in th(' oatS and raisins until Just
mcorporated.
4 . Workmg wnh 'I. cup of dOllgh 3t a tlllle. roll
the dough into balls and lay 011 two pnchment-
iuwd baking sheets. spaced ~boUi 2\4 iuc ht'S
apart. Flatten the cookiL'S slightl y using yom
palm. Bake umil the tops of the cooki L"i arc
hgluly golden but the centers arc still soft and
puffy. 22 to 25 minutes. rota ting and switching
the bakmg sheets hair.v;ly through bakmg.
5. Let the cookies cool 011 the Inklllg shcelS for
10 minult's. then serve warm or transfer to a wire
rack and let cool com pletely.
To Make Ahead
The dough can be tmde through stt'P 3 and
euher eoVt:rcd ti gh tly with plastic wrap :uld
refngerawd for up to 3 days or portioned Ollt
:l.11d frozen following the instructions on page
508. When ready (0 bake. reduce the" oven telll-
p<'r.ltUTt.' to 300 degrees and increase the baklllg
time to 30 to 35 minmes.
3~ t :Kilcfttn 3 ip: OAT S A N D N UTME G
tn o rder to drive home a good. hearty oat fillvor In
these cookies, you need 10 use tols of oats. And, of
courte, when you add oats to a cookie dough. you
hllve to remove some of the flour o r else the dough
will be too dry. But If you use too many oal5 and
tllke out too much flour, the cookies be9ln to filII
apart. After tesllng lots of different combinations,
we finally sellled on a 2-10-1 ratio of oal$ to flour.
And although most recipes we found cali for a
considerable lImount of cinnamon, we found a pinch
01 nutmeg tasted much better. Lastly, we found that
these cookies need to b e baked a bit longer than
usual because the dough 15 stiffer (thanks to the
oals) and takes longer 10 spread.
THE A M ERI C A ' S TES T KITCHE N FA M I LY COOK800K
Testing : &Ik l ng Sheets
Most bakmg sheel5 (also called cool-Ie sheetS)
have the- s;!me ba~ic dcsi!-,'1I. They are pieces of
metal that art' usually slightly longer than tl\t'y
~n.' wid<'. (A stJndard size is 16 IIIches 10llg and
14 inc hes across. ) S01l1e an: dark; SOllie arc hght.
Some have r llll.~ 011 all four side~. Others have
rims on Olli.' or tWO sid ...s but dsewhere haw (lal
edges. We IL'Stl'd I I sheets 1II a V'Jricty of nuteTl-
als and Cami.' to some Interesting conclUSIOns.
First of all. shmy. light-colored bakm g sheets
do a bener Job of evenl)' browning the bottoms
of COOktl'S than cbrk baking sheets do. Most of
the dark sheclS arc nonstick. and we found thaI
thl'SC pailS tend to overbroWtl cooklcs. Shill).
silver-colored sheetS heat much 1U0re c\"Cnly; If
Slicking is a concern, th ere is always p~rchmcm
papt'T. which also helps prc\'t~nt dIe bottoms
of til<" cookies from overbrowiling (set' page
12). After bakmg over 2.900 cookies. our ulti-
mate w illner \v;lS the Vo llra th 17 by 14-ill c h
Cookie Sh ee t (SI8.75). Mad ... of steel. thiS p:m
turned out nearly ,x:nect cookies e"very lime.
Commg in a close .second was the Chicago
MetaUic Professional Cookie Sheet ($18.99).
Cookie Storage
If yo u want t o keep COOk ies fo r selleral
days, we sugg est st o ring th em In an airtig ht
contai ner at room t em pera t ure. Yo u c an
rest o re Just -baked freshness to chewy
cookies by Wrapp ing a si ngle cookie In a
paper towel and m icrowaving II until 50ft.
15 to 25 seconds. Cool m k rowaved cook ies
befo re serving. Th is technique wo r kS best
wit h ove rsized cookie' thllt shOUld be a b it
50ft, like chewy c hocolat e c hip , c hocolate,
peanut butt er, and o atmeal. 00 no t t ry this
wi t h cook ies t hat shou ld b e cri sp , such as
Sho rtbrea d o r Mu lClln Weddin9 Cook ies.
Cookies 101
Whether you're making cookies for" crowd or brownies for " bake sala, her. are II few l ips thllt will
help you tu rn out perfect baked goods every time.
1. p,."-at the oyen: It tllkes al least 15 minutes
fo, II s""dard oven to reach the desired
lempe.alur • . Many bilked goods rely on an
immediate blast of high heat In o rder to rise
and develop the proper exterior, Use an oven
thermome t er to make sure you are baking lit
the corred temper.lure.
2. Prepare you. pans: It', worth Ihe extra
Ume It lakes to prepilre your pans and bilk ing
sheets properly. Otherwise you will be left with
brownies that ..... o n'l come ou t of t he p an o r
cookies t hat Slic k and b reak ..... hen yo u try to
rem ove Ihem. Pll rchmen t pape r lind foil com e
In handy. Folio ..... the specific pan p reparation
outlined In each recipe.
3. Choo5e the correct measuring cup.: Using
the wrong type o f meuurlng cup wilt result in
Inaccurate measures and failed recipes. Liquids
must be me~l5ured In liquid measures (glass
or plastic cups ..... Ith pour spouts and handles)
and dry ingredients must be measured In dry
measures (handled cups with st raight edges so
Ingredl.nts can be lellel.d off). see page 8 l or
more Infor mation on p r09lr measuring.
4 . UI. the right .qulpment: Make sure you are
using the right size pans and baking sheets. It
maUers. If you don't, you could end up .....ith
thin, brlllie b rownies o r bar cookies. If you use
small baking sheets. you will only be able to
bake a few cookl.s at a t i me. Or worse, you
will b. fOrced to cram the cookies too close
toge t her so that t hey run Into one anot her as
they bake.
5. U5e butler .oftened to the proper
temperature : If the recipe calls for softened
butter (as most of the recipes do), use softened
butter. SIIII-chilled or cold bulter can result in
fla t , drab-looking cookies, because not enough
air will be whipped Into the buller when it Is
creamed with the sugar. See page S27 l or more
Information on softened butter.
6. Scrape dovon the mblnSil bowl and !)ellie,s:
Use" rubber spa t ula to perlodlu,lIy scrape
dow,", the sides 01 the mixing bowl and belllelS
to be sure thai aU of the Ingredients are evenly
incorporated.
7. Portion Ind ,pIce the dough properly: II
you W/lnt )'Qur cook'" to be allractille and
unifo rmly shaped, then measure oul the dough
ca re fully. Some cookies spread dramatically
during cooking. Follow our spaCing luggestlons
to p rellen t cookies Iro m fusing Into each other
while baki ng.
8. Don't pul cookl. dough on hot b.klng Ih. .ts :
While it Is tempting to start putting cookie dough
on a baking sheet you've lust removed from t he
Ollen, t his is III adllised because the cook ies will
begin to spread and tlallen before they flllen
.each the oven. Cool down warm baking sheets
quickly by ,,",nning them under cold water.
9. Rotatl your baking In.ets: Most 01 our
cookie recipel dIrect you to sw itch your cookie
sheets Irom top to bottom .nd rotate 'TOnt to
back halfway th rough t he baking time. This will
help ensure that your cookies are ,lIenly baked.
10. Telt ca ..fully lor don.ness: Make sure to
remOlltl bar cook I ", espeCially brownies. Irom
Ihe oven when a I.w moist crumbs st ill cling to
Ihe ..... ood.n skew.r. Don't .~pect the skewer
to emerge perf.ctly clean from bar cookies : If
It does, t he bar cookies li f e al ready olle rbaked.
Remember Ihal baking limes are guidelines.
You need 10 watc h for IIlsual clues as well 10
delermlne when your cookies are done. Most
cookies look barely set wh,n. In f/lct. t hey a re
ready to come out of the ollen.
11. Cool your cookl.. and bar. correclly: Fo.. o .....
the directions gillen In Ihe redpe s for cooling
cookies and bar s. lit cookies coolon the
b"king she.t lor 10 minutes 10 IIrm I,.Ip, then
transfer them to a wire rack to cool completely.
Bro .....nles and bar cook ies need sufficient
cooling time to develop lIallOr, I1rm uP. and
make portion ing easier.
C o okie.
 l
and bakml; powder togetllt~r 111 a large bowl and
set aside.

2. Ik-at t he butler and SUhr.tn: together 1II a brgc

bowl USHlS ~n electric IIlI;>.:er on m edlUlIl speed
unullight :Ind fluffy, ) to 6 Imnurcs. Ueal III Ihe
pe3mll bUller until fillly IIlcorpo r:ned. 'lbout )0
seconds. Ora t 111 the va nilla, then th e l'!;SS. OlW al
a nnll'. until combl11ed. abo ut )0 ~cconds. ~("rap­
illS dow n the bowl and beaters as needed.

3. Reduce thc 111I;>.:eT spct'd 10 low and slo\\l~

1m;>.: III the flour IIlI;>.:ture until combmcd. ~bout
30 sc."con ds. MIX 111 the ground peanuts ulIIII
Illcorporatl'd.

4 . Workmg w ith ) tlblc~poons of dough al ~

Gro\In(il)Otanu\$..wI peanut butler
tn.., ,ntllflst PINInu\ 1IlI..."
lime. roll the dough lillO balls and lay 011 tWO
parc bmcnt-lrned bakmg sheets, sp3cl.'d about 2
inches apart. Following the photo o n pagl.' 50),
make a crosshatch dt'sign o n tht, cookies using
a fork. I3lke uIIIII the edgt"S are goldell and the
Cl.'rlICr5 hl\,c puffed and are beginning 10 deflau.'.
g,'" IMU CookIH 10 to 12 ImIlUU:S, rot:: mng and ~wllchtng Ihl.'
baking sheelS h:.lfway through baklllg.

5 . lei lilt· COOk.tl"S coolon Ihe baKmg sheelS lor

10 rllHlUtCS. then SeT\"\' waTIII or transfer 10 a w ire
PEANUT BUTTER COOKIES rack and It't cool completely.
MAKES ilbout 2 dozen cookies
To Make Ahead
PREI> TIME : 5 minutes
The dough can be made through step) and
TOTAL TIME : 35 minutes plus cooling t,me
either covered lightly wit h plastic Wr:Jp and
AIIIWI(~h o;lr,/.rnmrhy pram., bullrr m~krj rlrr refrigerated for up to ) days or portio ned OUi
pr,I/IUf/lfSl (\IOk!U. muu/lf ptauul but/f' als" II'(Irks. and frozen following thl.' instruCtions 011 P~St.'
To ./illrly .(rilld rllt pi'ilIllUS, pU/$l IiiI'm III n fiwd 508 (ma ke.' Ihe crosshatch design before [reezms).
Pr(I(tSSI)r. When ready to ba kc. reduce Ihe oYen tempera-
tun: to 300 degrees and mcrca!oe the baking mne
2~ cups illI-pu.POSf flour to 17 to 22 ImnUI~.
' easpoon salt
Y; teaspoon baking ,od ..
]Ii t easp oon baki ng powd er 5vt Jliu;/u!11 5 ip: PE.t. NUT POWE R
16 tablespoon s (2 sti cks) unsalt e d bulle r, For us, the best peanut bu tler cookie 1$ bullery
lo ttened and sw eet, with a st r ong peanut flavor. We tried
eu p p acked light brow n l uga, using more pellnut bUller than most othe r recip es
c up g.anu late d l ugllr recommend 10 boosl th. peanut navor ( we even
cup tx l r.-crunchy peanut butt.r used all pellnul butter lind no bulte,), but w e st ill
2 t • • spoons vanilla .. tract cou ld not get II stro ng en01Jgh peanul nllVOf. Also,
2 I.fgll eggs the lelltur!! suffered when we removed the butter-II
cup dry-ro.. sted sal t ed peanuts, ground wa s crucial for lightne ss and II c hewy le~lure.
lin. (sell note abo"e ) Clearly, we needed peanuts as well as pellnut bUller.
The I rick wa s 10 grInd peanuts In a !ood proce ssor
1. Adjust the oven r.lcks to Ih(' upper- and and then work them dlrKlly ln l o the dou gh. This
lowcr- nllddk pOSHlons and he:!! the 0\'<:11 to greatl y l mt:oroved Ihe peanut !l avor.
350 d<'l::rec~. Whisk the flour. ~.l h. baking SOd3.

THE .t.M ERIC.t.' S TEST KITCHE N F.t.MILY COOK800K

Tas ting : Peanut Butter
1'l-'111111 butt.'f IS a )Mmr)" 'Iapk, us.'.! tor cw ry-
Ihiul! from I'l',mm butt.'r ;md Jdl)' <;;tlldwlcill'<;
(0 Cold ~.-s.aIllC Noodl('<; (I'a~c 78), As It IS such
;m 111ll'orl,1111 and basIC lIClll, wc d.-cidcd (0 find
out \duch hr.llld I~ lx..,t, To do 1.0, wc first look a
loo k It all !Ill' br,md.. 011 our supcrma rkt't )hdve5.
Shoppel"' c:ln choose IIJ IUr.l1. or old-flshioned.
P"lllut bU lle r (\\ 11I(:h must be n" fr iY:(·r.lIl>d afl~' r
Opel11 l1 g) or IlIl:Y CJII Opt for a <;l11oolh .'mulslficd
P"'.lIlUl bUlle r with l 10ny: sl1<'lf life. W l' decided
to l<x'us Ihis I:lSIII1 ); 011 the l op-~clllllY: l)ClnUl
hUIIl'l"' m ~nxl't')' stonos IlJlIonwide. This dcci-
,\011 Il·d us to 11lci udl' both lutura ) :md elllulSlfi('d
peanut bUIIl· N. m Ih('lr "cn'Jmy" form. We lasted
Ihe l'ell1111 bultcrs r.tW. III SPK)' Peanut Dlppiny:
Salin' (pa!;l' 47), l l1d in !'elnut Uuul'r Cookil'S
(I'.l!;<' 5(2). After 111 ;111 )' Ion!,: hou r, of r.lSt'1l1g.
we co nciu(kd th;1I Skipp), Peanut Butter was
h.md~ duwn the be,! over,lll p"'lllUl bUl1er. 1t had
the I1IOS1 pronollllced pealllll tb\'or :md was IIOt
()\'Crpowl'riI IW), swecl.
If you filit ien the dough with a bvll.rfod d"n~'ng 011115
and then spr,nkla w,th wgll •. you'll end Ull w,th aUrllct,~e
coolc,..,

SUGAR COOKIES
MAKES llbout 2 c;foztfl cook,es
PREP TI ME : 5 m,nutel
TOTAL TIME : 40 m,nutel plus cool,ng t.me

'l7,is dor~~II is s(lrk)" ." /1(' SUfr ,,, II~" )~'II' /.,11111,
"r
,,4,('11 I'\,II",!! " III'" Ildll$. 'n,t' lIllie bi, m.'blrlrr "/.'"
I.d/ls lilt' (';'''J/~I,' ,~r SII.lI'" Mirk. ·l i. I"IISJ/~ 1"1't'1I 1o.,kl'~I,'.
,.r
" is Itt'si II) I~II..'(' "11/)' "111" </11'4'/ (,,,,hr. ,1/ d ,imr.

2 cups 5uga r
CR OSS HATCHING PEANUT BUTTER COOKIES 2 )1i cups a ll·purpos. ftour
)Ii teaspoon baking powder
y, teasp oon . at t
14 tablespoons ( 1% 511ck5) un salted butter,
soflened
2 teaspoons va nlU a extraCI
2 large eglls

1. A{~\lst an 0\...·11 r.lCk 10 til<' IIl1ddll' pO"lIon

TO mil'"a c..on~tch design. dill a d,nne< 10<1< Into a
bowl of cold wat ... and lhen press lhe for~ ,nlo II>e
,mill!
dOugh baQ tWICa. al P8t\M'l'ldocular angles
311d he.1l til<' own 10 350 d('),:r<'<.,. Spn'ad )Ii ('up
of th e 'lIg;lr in ,I ~ ha ll o\\ dl,h for roJtIllg: and SCI
~$Idl'. 111 a Wr.lrJIC l:om\ I. \\ lml 11ll' 1101lr. b.lklll),:
rlowder..\IId s.-lIt 10000elh .... r Jl1d ....'t :t~ldc.
2 . lkJt th c bUill" .lIId n'lIlJllllllj.: 1)Ii f Ups ~ugJr
log~,ther 111 d b'1:l' howl 1I~11Ij.: JII el.'clTie mlx~'r
 SHAPING SUGAR COOK I E S
5f.Jt J(W;/ren a ip: SIMPLE AND 8ALANCED

The problem with milking sugar cookies is getting

the texture lust right. A sugllr cookie should be
light and crisp arOlJnd the edves, but h,lve a slightly
chewy center. And Mclluse the ingredient list is so
simple, this texture hIIngs on the dencllte biliance of
butter to su9llr to flOlJr to eggs, each pillying Its own
distinctive role. As we fOlJnd OIJt, lf the, e Ingredients
lire not in bailloce with one another, the dough
suffers. After tenlng various ratios, we clime up
with not only the perlect recipe, but _ Illso made II
discovery: The cookie' come OIJt much more uniform
when flllttened M'ore baklnv. Thl$ also gllve t he 1.Ta~e 2 lablespoons of dough lind ,Oil i\ bel-.o wei
palms inlO II bailihat mea~urn l).i inches In dlamet..
cookies II level surlace upOn which we cOl.lld sprinkle
Roll the ball of clough in sugllr and then plac. i\ on lhe
even more SUVllr for II pretty, crystlliline finish.
prepared bak,"9 sheet

on lIlcdHnn speed until hf;ht and fluRY, 3 to 6

minutcs. UCJt in the vJ mlb. thcn the eggs, one at
a time, until c01l1blllcd. aboU! 30 seconds, ~crap­
lng down the bowl and beJt~'rs a~ needed.

3. Reduce the mixe r spt'ed to low and slowly

lIlix III [he flour IIILXtllre unnl combllled. aoout
)0 S\.'conds. GIV\." Iht, dough l final sur wiill a
ru bber spatub 10 m~ke sun: II IS combmed.

4 . Followmg the photos. uSC wet hands 10 roll

2 tablespoons of dough ;1t J lime l1l10 balls. then
roll III Ih~' sugar 10 Coat. b.y th(' balls 011 tWO
puchment-111ll·d b.aklllg sheclli. sp;act'd aoollt 2
IlIches apart. Rauen tht' cookies wilh tltt' buttered
00110111 of ~ drmklllg glass. Ihen \prln kle any of
the n:maming mga r over thl' flattenl-d tops. 11:I.kc
the cookies. o ne sheet al a lime. until the cdges are
Sl·t :l.1ld Ju~t b<,'SlIlnmg 10 brown but the cemers
an' sull sofi :lIid putl)'. 10 !O 12 minutl's. ror:mng
Ihe baklllg ~hl'ct half\'-JY lllroug!! bak111g.
S. Let the cooh:~ coolon Ill\' bak11lg she.:-! for
I I) IlIlllut ..··S , then ~"' rve warm or trJnsfer (0.1
rack and let cool comp1etdy.
V.... R..... TI ON $
GINGERED SUGAR COOK IE S
Process Ihe y, cup sugJt 111 ~tep I wilh J tca-
spoon gratl'd glllgl'r ill J food proco:'Ssor until
fragr.11l1. aoout I() seconds. Add 2 labk-spoons
finely chopped c'Y"t~lhzed ginger wlIh tilt;: eggs
111 step 2.
LIME SUGAR COOKIES
l)roct'S..~
Ihe Yl cup \Ubo;Jr III step 1 With I lea-
~poon grat"'d 11Ille U'S! until fragram. about 10
seconds. Add 2 lea$poon~ gra!cd IUIlC ze~1 wllh
111<' eggs 11l ~tCp 2.
2. Use a dnnitJng glus WIll'! a nat bouom tha i meaSUres
a bout 2 lnel'MM across to rIall.., the balls 01 dough 10 lin
even Yo·lne h tl10ckness Buu .. lhe bottom of l he glass
before start'ng end d'D il In sugar afl".-very two or tlwH
<:ool<I@SIDhel",,"Dit ',om st":klr'IQ
LEMON-POPPY SEEO SUGAR COOKIES
\Vh isk J tabk-spoon poppy seeds IIltO th t' dry
IIlgn:dlelltS III step I . Add J (able~poon gr.ued
lemoll zest wuh [he c:ggs 111 SIC], 2.
win' PEPPERMINT SUGAR COOKIES
Pron'ss 20 pCppCrtll1111 ea lldles III a food proc~­
sor 10 cO.lrse crumbs. Sprinkk the crumbs on
lOp of Ihe cookil's arter flalll:11Ing ins!.:-ad of the
leflo,·er sugar.
To Make Ahead
The dough C'1Il be madc Ihrough SI..·p J ~nd
either eoven:d lightly wuh plastic wrap and
I"t.,fngl·rated for up 10 J days or port"ioned out
and frozen rollowing the lIIStruelions on pag<'
508 (roll the cookies III sug3f and press flat bt-fore
fTto.<'zing. but sprinkle with .:-xtra sugar Just befoT('
bakin g). When ready to bake, reduce the OW-II
(emper..J.{un· to 300 degrees and lIICf(~SC' the bak-
111g time to 17 to 22 TIllllutes.

THE A MER ICA ' S TEST KITCHEN FAMILY COOK BOO K

THICK AND CHEWY TRIPLE cr:lcked but the ccnters arl' ~tlll ~oft and under-
CHOCOLATE COOKIES done (pe('k through t he (r.lcks to check the
ccntc!'), 10 to 12 IInnlltes. rolJtmg the bJkmg
...... ,US ~boul 30 cookIes
sllcet halfway through baknl~.
PAEP TIME; 10 mmu!es
TOTAL TIME ' I hour 15 m'l'Iutes plus cool,ng time
5 , Let the cookies coolon the baklllg sheci lor
\'im (.III 011'" Ihr dU/'$, if drsjrt'd. Id'ir/r
u'Ould makr 10 IIII1lUlCS, th('11 serve warm or transfer 10 a wue
II'Ne dOl/bll' c/'(I(.1iale {ook/a Ik flirt' III 11'1 IIII' bailer r:lck and let cool completely.
sil <1IIII'/II(kt'l btfort /T)'illg /0 KOOp file (ookies. if you
Jo,,'/, ,hI' Jou.{!/r !l1111N' /00 10ft ,,,,d $I'rrad /00 1/111(11 To Make Ahead
dUrllI.!! bakilll The clough can bc nude through SI~'P 3 and elthIT
coven.-d nglltly with plastIC Wr.lp 3nd rcfrlscrat<."(\
2 (UPI all·purpose " our for up (() 3 days or portioned Out and frozen fol-
}1, cup Dutch-processed cocoa powder (I.e lowlllg thl' trlstntcnom OIl IJ;l.l,>e 50S. When ready to
pege 555) bakc, n-duce thc 0I.'C1l tempcr.'lnll't' to 300 degn.'1."i
2 t easpoonl bilking powder 31td IIlcreast: the b~kmg lImc to 17 1022 nll nutes.
% t ... poon IlIl t
4 hu ge eggs
2 teaspoons vanilla extract 5e.il :Kitclivr. 5 ip: TRIPLE THREAT
2 teuPOon. Inllan l co If•• We were looking for a chocolate cookie that really
10 table.poons (ly. stic ks) unsa lte d butter, packed a solid c hocolate Ilayor lind WIIS good lind
softe ned chewy. The key for Ilavor .... as to use three types of
1).oS CU p l packed light brown sugar chocolate-cocoa powder, melted ChOCOlate, and
14 ( UP g ranulated JUSlII. chocolate chips, To make them extra·che .... y, we
16 ounce. nmllw •• t chocola te , me lted used both bro .... n sugar iIInd granulated sugar, The
lind cooled brown sugar he lps keep the cookie chewy, even
(12·ounn) bag semlswe.t chocola te alter baking.
c h ips (2 CUpl)

1. Adjust a ll O\"'U rack to the middlt' posmon

and heal the O\'en (0 350 degrees. Whisk till'
flour. cocoa. baking powder, and salt together III
a luge bowl. In a ,><,par.ate bowl. wlllsk thl' eggs. SNICKER DOODLES
\'al1llla, and insullI l'offct" togt"lher until lilt" cof- MA,KES about 2 dozen cookIes
fee IS d issolved. PREP TIME : S m.nUles
TOTAL TI"'E : 3S mInutes plus coohng tll"e
2. Ul',lt the buttcr and su gars togethe r in a large
bowl uSmg 311 electric nuxcr on llledlulIl speed /l 11h tI,n,mlll"-/), /oP$ mid /,bmrl dUJlm.~ (if mmn·
until light :md 11uffy, 3 to () minutes. l.kat III mOil S'~!!i1r. tI'C$t' (j,cwy (ook,,'s d,e ,/ Xcu' EII.!!lmul
tlll" egg 1111)(tlll\" untll incorporated, about 30 jill'IJTlII'.
wconds. Ikat III the mdted chocola te, abo u t 30
seconds. scrapmg down 1Ill" bowl and beatl' rs ;IS 1 Y. c ups ,ugar
nceded. 1 tablespoon cinnamon
2 )1, cups IIII·purpos. tlour
3. Itedun' tilt' mixer sIX'ed to low alld slowly nll:': 2 teaspoonl cream of tartar
IIIthe flour mixture un nl combined. about 30 sec- 1 ualpoon baking l oda
onds. Stir III the clups ulltil incorpomted. Cover )I, teaspoon lalt
dll' bowl of dough wuh plastic wrap and let stand 8 tablespoons (1 IlIck) unsalted butter,
at roollltcmpcr:mm: tumlt hc conslslclICY is scoop- 10Hened
able :md fudb>e-hkc, about 30 minutcs. Yo cup vevelable shottenl ng
2 large eggs
4 . Workmg with 3 ublcspoons of dough at a
time. <;coop the dough Into b.alls and by on Ihrt·c 1. Adjust all oven r.l(k to the tlllddle po"lUon
parchllu:lII-hned bakms sheets. spaced about and heat Iht' o...ell to 375 dc~rees. Comblllc
2 mche'S apart. lbkt· Ihe cookies, 011(' shc('! al V. cup of the \uga r and Ihe cinnalllon III a
a lillie, IIntil the edgl'S arc ~ t and the lOpS J.Tl" shallow dIsh for coaung alld set a\ide. WhISk

Cookie .
 J~t Xikllcl1 !jip: 000 INGREDIENTS
Cre, m of tart,r ,nd b,king soda are unu s u,1
Ingredients for a cookie. They are, however, key to
, wonderful Snlckerdoo<!le. The cream of I,rt,. ,nd
blIklng s od, essentially combine to m,ke baking
powder. More Import,ntly, they ,dd th,t di stinctive
lang that Snlckerdoodles "re known for. Also, .n
unusu.1 combin.tion of butter and shortening in the
dough ensures that the cookies spread just right in
Ihe oven ,nd IIchleve their Signature crinkly. topped
look. Finally, since the sp re,d of these cookies is
c ruel,l , It is Important th<1lt they are b,ke d one sheet
at a time.
Testing; A. Meuutlng cup for Sticky Situations
T"naciou,l), SlId.y mgn.·dlems like pcanut bUlt,'f,
nlolJ~<;('~, lionl'Y, and ShOrtl'tllll~ can hl' difficult
10 lI1l';I~ure Jlld ~(r.tp{' OUt or hgtud llIeJsur-
IIlg C\lp~, II ~CClll~ like half of II always r,'m.IllI'
ht"!lilld ll! !Ill:' cup, Jl Il I then' is :III l';ISlcr way: Ihc
adJu~l.lblc-boltom liquId measuriug rup. Tim
'l)'lc of 1ll,',I'lIfmg cup h,l~ J plu n gl'r-hkc bot-
101\1 that YOII ,Ct 10 Ihl' corrl'n lll ea'Urelllt'nt.
Jnd th{'n pu~h up to t"xtraCt tl1l' ingredient. Our
6vorll,· I~ Ih,' K.it c h e nArt I)ro Adju s t-A -C UI),
III Ih(' 2-cup "Jlunty. which sdls fnr about $[ I.

If YOll are m ~ pmch and you dOIl't h.l\'l'

Iht· 110m. en.·J.m of taTin. baklllg sod.l. ~l1(! ~lh
lI~t'lht'T III J I.lrgt· bowl Jill! .....·1 .l,ide.
2, Ik.1I tilt' bum::r. shortenm!-:. Jod n.·m.lIl1LlI!-:
I \I, eup~ ,ugelr IO!;t·tlK"T ill :l h;gt' bowlu,mg .l~l
deClnr lI11Xcr on Ilwdmm spced until 11g111 and
nulTy. J to (, miIlUlt'S. Bcal III tht' t'~'"5. ont' .11 .1
IIIIW. 1111111 HKorpor,lIcd, abom JH <;<·(on&•. Sl.'rJp-
mg down thc bowl and b..'Jtcrs.1< nct'dcd,
<til adJu,rabl ... IlIca,urmg nip, tr)' hmng your
nll'a,U,ulg rup II Jlh pl,l5t1c wup-lcJvillg
till' l'dge, of till' wrap oUlslde th e n\(,;I~Urtl1);
cup-hefon: lIl";ISUfll1!:( difficull lIl).:n·dlt'llI~.
Ill'mol'<' tlw logrcdlt'l1l by <;uu])l)' pulling 0111
til,' pl.lqlC II r;I)),

3. Redun' the mixt."r <pn'd 10 10\\ lml ,IO\\!)'

1111'\III tht, Iiour nnxture ulllilt'omimll'd. Jbom
311 '1.'(011<11. GIW Ih" dough a lin~l ,lIr wllh .1
,ubbl " 'p~t\lb to ol.lh· ,un.' It I, l·omblllcd.

4 , U"lllg \\,'1 h:mds. roll 2 lablc"poom of dough

;11 .1 tllliC linn b.ll1s, tlll'n roll 111 till' e1l1n;1I110n
,ug,lr to CO.lt ,lIld 1.1)' on tWO pJn:h11lt"1lI-1im.:.1
h,lklllg ,hn·t,. ~I',ln'd aboU! 2\1, mdl"~ ~p:IrI,
1l,1l.' thc cookies, onl' ,hl',' t JI a \IIllC, unnl till'
C<igl" .11'\' !>l'1 ,md JUq b..·gllllllllg 10 brt)\11I but
the fl'l!Il'" In.' ,"11 I\()ft ~lId pull)·. 10 to 12 1H1Il-
tlll"i, rotJOII~ the baking Shl'Ct halfwJY through
b,lkmg.

5 , Ll'l Ihc rookl"~ rool 011 the bJklll~ tlll','1 for 5tJt J(ikliclI !jip: ONE AT A TIME
III Imllut,'S. tll\'l1 ~t'rVl' II'arn l or tl'Jll~K'f I() J 1I',r~'
.",1,1.. ,Iud 1,,\ (oul (·ompll·td)? We le"rned Ihe h"d way th,t It Is Importllnl to
bake our mol uses cookies one sheet lit " lime, If
you try to bllke two sheets a t a time. Ihe cookies
To Make Ahead
started on the bottom rllck will spread and h"ye II
Th,' .lough (an bc made Ihrou!-:h ~Iep J Jlld
s moolh. dome d "ppear"nce, whi le the upper ' " c k
l'\lhcr rown.·d lI~htl) II'l1h pb<.tlc wrap and
c ookies will hllye II filiI , cracked appearance lind
n.'lrl!;er.m'd for up to J ,by~ or portlotl,'d out
won 't spre ad liS mUCh. We 'Iso discovered Ihat
.uti,1 Iroll'l1 lollowmg till' m~lruCllon~ on ltJg"
the cookies mu st come out of Ihe OV1:!n when they
5(11'1 (rollin Ihe nmUI\101l ~ui-:Jr !>cIon: In'el-mg),
appear to be subst,nU,lIy underdone, Oon 't worry.
Wh,'n re,ul)' to bah'. r.:dtKC lh,' 01'\.'11 ICl1lp•.",I-
Ihey continue to bllke and harden as they cool. Wilh
tuft' to 34141 dq;ree~ .Illd llK'R'3~,' the b.lkltlg tltlll'
the insides rem, lnlng soft lind moi st,
I<) J 7 10 22 IIl111111e,.

THE ... MERIC ... ·S TEST Kt TCHEN F... MILY COOKBOOK

MOL A SSES SPICE COOKIES
MAKES about 2 dozen cookies
PREP TIME : 5 minutes
TOtAL TIME : 3S mInutes plus (oohng time

DI/'I'II~<! Y'''''
III/mis III !lII/I'r 11'11('11 fi,l/iIlJ! {/I(' d(lU,l(11
ull" 1~,lIs u,1I pm'f'UI flu' tlouJ!1r i"'IU slirilmg ". )"lIIr
/"wds ,mil" (IIS<I ',rll's Ilrr SU.~' 1f Sli(k /,' IiiI' J"'~I!h.

)Ii cup plus )li eup IIfanullltad sugar

z v. cups aU-purpose IIOUf
1 tea.poon baking soda
l )1j'.",poons cinnamon
,v. teupoonsglngef
)Ij 1••'I5poon clove ,
Y. Itllspoon allsp'ce
14 teupoon pepper
Yo tealpoon ult
12 tablespoons (l J.1 st lcks) unsalted butter,
soflened
)Ij cup packed dark brown lugar
1 large '99 yolk
1 11II1poon vanilla extract
These rr"9r~nl CQOk,es M.den ~s lhey cool. so be SU'f! 10
)Ij cup Ught or dark molus.s 16ke l/>tIm OIJt 01 Ihfl OV«I wh,~ they Ble st,1I !IOfl

1. A'~us{ ;HI O\~n rack 10 dll' Il uddk· posmon

.111(\ h~.lt 1111,' oven 10 375 dl·~rcc5. Spn..'ld Vi cup
Ollhl' ~Ilf:~r III J ~haIlO\\ d,\h for coaling J.n d '\4:1 S. Lt'l thl' (ooIOl'~ (001 011 till' hakmg ~hect lo r
Nde. \Vlud.: till" !lour, b~klll~ soc:b, ~p1C~"S, pcppn, 10 11II1lUI,,<;, thcn 'l'rw \\,\rm or tr.lIl~fcr 10 ,\ \1 IfI'
,lIld 0;,,11 t~t,th~'r 111 a !:Ir!>" bowl alld Sft lmic. r.tck ,l1Id let cooll"olllpkldy.

2 , U~'at Ill\' butler. brown sUl-o:lr. Jl1d n:m;ulI-
111~ \Ii cup gf.lIlubl~'d SU(taf togt·tht'f III a larg:...
bowl ulm~
,m .-In' uic mixi.'r 011 medIum "pcl·d
UllUl h~llt aud !lulf); J to (, mllltn~~. I1l';lt III tilt'
"'14; )"olk JI)(I ulIIlla umil c0111hllll'd, ;lboUl 341
"l'(ouds. Ueat 111 the 1I10IaSSl."S UlitI l 11lcorpor:ltl'd.
;tbout ,\0 'l'("ond~. $(:r,lp1ll~ down tlw bowl ami
Ill'.lll'r. ,I' ll\'~'ded.
3. Re(lun' I1 ll' Ilux,'r ~p eed to low and slowly
mix III Ih~' flour l1lixlIIr,' ullul (omhitwd, abollt
.111 'l',onds (th<' dO\l~h w,ll he soli). Gl\'e th"
dOIl!,:h ~ lill,11 lilT WIth <1 ruhhn ,p~1Ub to 11l:lh'
'ur,' II 1< ~011lbll1ed.
4. U'111!,: wct hal1d~, mil 2: t,lbl",spoons ot dough
,II ,I lime nlto b,llk Ih"," rollm Ih,' )ugJr 10 (Oll
,md 1,1)' 011 tWO PJrchml'IIt-11l1~'d b,Ik1l11; slll'l·t,.
'Jun·d .Iboul 2 I1Idw<; ,lp.UI. l1ak(."" [he (ookt,,~.
OIl<' <;h,·.,[ at a nnll', until 1Ill' cdg~'" aft' set al1d th,'
101" ,In: crJd,l',1 but till' ccmcr, an: "ull soft alld
ul1del"l.\I)II(' (ped.. throu~h [h,' crJcb to cill'c1.:
th ... IXIll'· ..... ). Wm 12 m il1t11e<. rotating. tht· bak-
In!,: ,hc,·t h,llrw.l) thlUlI!,:h balmg.
V .... RI .... TIONS
MOLASSeS sPice COO Kies WITH
DARK RUM GLAZe
Whisk I cup confccti011l'r;' ~ug;lr wlIh 3 t.ll-k-
~poons ,brl rlllll unti l !lllIoolh. Driu:k till' !;Ia7l'
ol'L'r till' cooled cookK"<: JIUI k[ ....'1 lor 10 10 15
IJllmll~"<: !x'lore "1.' .....·111);.
MOLAsses sPice COOKIes WITH ORANGe
esseNce
Add 1 te.I'lxxlll f:r;lIcd or.lI1!-!~· 7.~·<1 In Ihc dOIlJ.!h
with till' mol,I""'I. ]>ro('~'~'1 % 1I1p <,uJ.!.lr With 2 11';1-
\p(}on~ gr.lIed nr.mge Zl"t III ,I I()ud pl"lXl"","«lr until
fragr::I1I1, .lbOUI 10 ~ceol1d~, thclI u~ (()r roUm!: III
pl.lce of the "IJIII gr:lIlIII,lll'd ~\I~'r III <tl'l' 4.
To Make Ahead
Thl' dml!,:h ('all Ill' tlt.ldl· Ihrough <11'1' J ,lIId
l'ltllt'r ('QI't'n:d IIgll d )' with l'ia<lIe WfJp .Illd
rctn!,:crJtcd tor lip to 3 days or poruoUl·d OUI
,lIld frozel) rollowHlg lilt' 1II,lrLI("tiQlh 011 P,I!-!C
50H. \Vhell fl.',ld)· 10 bJkc. fl:du('l' Ih" 01,,'11 1.'IJl-
IJoCr:llm... 10 300 dC)';fl"'" Jnd IIln... lSl.· tiK' bJklll).!
IIIIIC to 17 10 2 ... 11111111[(,"1.

C OOk I.,

A Word About Molasses
A by-p.oduct of the s ugllr-reflnlng proc::en,
mollIsses Is Ktulllly the liquid thll t Is drllwn off
after the cane Juke Is boiled a nd proc::ess.ed.
This liquid Is then subjected to subs.equent
boilings, becoming darker and more potent
each time more sugar Is removed. Hence
the fact that there a.e three differe n t types
of molasses available: ligh t o r mUd, da rk or
robust, and blackstrap. Whkh molasses you
use Is Iaf1llely a matler of per50flai p re ference,
though we found that blackslrap molasses was
way 100 POtent and sally for cookies.
Freezing Cookie Dough
For an after-schOOl treat or a late-night snack,
nothing bellts homemade cookies, wa rm from
the oven. F.eezl ng IndlvlduilllHlls 01 dough
allows you to bilke as many cookl" as you
like, whene ... er the craving mlly Slnke. The trick
to baking frozen dough, we found, Is to use a
lower O\Ien temperiltu.e to g l.... the cookies
time to thaw.nd sp,ead as they bake (see
individual rec:ipes fOf" mo.e specific baking
instructions).
t-~;;;;::;;;;;OI roIllncllvld...al balls 01 coolcle dough,
(hen f'eez, on II ca. chment · or wax-cape.-hned
plale (don'( leI (hem tooch or they w,lI luse
togelhe.) unt,l completely /i,m. 2 to 3 koors.
l . WMn lhedough biD...... ',.m. (.ans'" them 1011
z,pper-Io<;k bag ...cI1,. .ze 101 uo to 1 ..-..11'1
THE AMERICA'S TEST KI TCNEN FAMtLY COOKBOOK
HOLIDAY COOKIES
HAKES about 3 dozen cookies
PREP TIME; 5 mmutes
TOTA L TI ME; 1 hour 15 mmutes plus c;ooling tune
SUJH'ifiur mgll' ,ull girlt )'(IUr {OOkirs II finn (TIlII,b
and crisprr ItXlllrt. if you (.1/1 'I fiud II III l/il' SUJIfT-
II/arktl. simply procns llbom J wI' .(('oJlm/ifted SI(((ol' ill
"jood pfO(NUJr jll'lIoollI 30 1('(1111111, IllI'lI IIIrM"rt OUI
Yo wI' fliT Ihl' rtript. TIll' dou,{!ir mill'S (1111 bt p.tlled
IlIgt'lhn; d,illrd, III1fI "-wlltd 0111' liml' IIlIly.
2~ c ups a ll -purpose flour
% cup supe rfine s ug ll' (see no t e above)
Yo teaspoon s alt
16 ta blespoo ns (2 slk ks) un slI lt e d butte.,
cui Into ~ ·In ch piec es . nd s ofte ne d
2 , ... blespoons c, e llm cheese, s ofte ne d
2 t eill poo n. vanilla e)(lract
1. Whisk the flour. su~r. and 5:ll t Iogt:.'thcr in ~ large
bowL Beat the butler imo the flour mixtun.', One
pic·ce at ill rime. usi n g an electric mixer On1l1cdnll ll-
low sJX'ed, then eontmue !O beat unol the mIXtUre
looks c nuBbly and slightly wt.'t, I to 2: nUlIutes. Beat
in the cream ch("d(' ~nd \':mrlb I1Iml d w dough Just
begins !O form la~ clumps, ~bout 30 St.'Conds.
2 _ Knead the dough in the bowl by hand ~ few
tim es until It forms ~ large. cohesl\'c mass. Turn
the dough OUI 01110 ~ clc~n counter, dl\'ide ;t in
h~lf, and plt ;1110 ~ tWO 4- illch diSks. Wrap the
disks rightly in plaStiC wrap ~nd refngerate unttl
they beglll to firm up, 20 to 30 IIlIllUll'S.
GLAZE FOR HOLIDAY
COOKIES
MAK ES enough fo~ ... bout 1 dozen COOki"
STA AT TO FINISH 10 minutes IZDi
3 tilblespoons who le mil k
tables po on crea m c h,e.e,
softened
1J.S c ups co nfecllone rs' l ug.,
Wlmk 2 tablespoons of the nulk ::Iud
the cream chel'SC together until smOOth.
Add the confectioners' ,ugar llnd wlllSk
unnl slI1oolh. ~ddillg the rclllallllllg nllik
:;J.S necdl'd until the glaze 15 dnn enough
to spn'ad eas ily. Vou on dl\'tdc the ghu
among St'plratc bowls ~nd add (00<1 color-
IIIbOS as dcslTI:d.
3. AdjuSt an ovcn rac k to the Imddlt· position
and hl'at the oven to 375 degrees. Working wi th
OIlC di~ k of dOlt!;h at a time. roll out the dough
to a !4~ ill ch t h ic k nc~s bt·t\vcen 2 shel'ts of parch-
mem paper. Slidc thc rolled do ugh :l1ld parch-
Illent OntO a b;\king shect alld refriger.ar e until
fi rm. about 10 mmutes.

4 . Workml; wnh one ~hcet of do ugh at a time.

CUt out shapes usi ng cookie." currers and lay on
two parchment-lined baking ~heets. ' paced abolll
1 IIlch apart. Uah · the cooki es unr il light golden
brown, :lbom 10 mi nutes. rotating the baking
.hel·t halfway through baking. (While tht, fi rst
batch of cookies bakes. cut out cookv..'S from the
second sheet of do ugh and bake them while t he
first batch cools.)

5. Lct tlw cookIes coolon the bak mg . heel for 2

minUIl'S beforl' transferring them to ~ wire rack
to cool compleld)', abom 30 min utes. W hen
cool Nt. the cookies can be gla7.ed and decorated
as dt"Sl~d.
Our lander hoIM:laV (00'''. doug" w~1 allow !fOIl to ~.
many k,nds 01 cookIH. «Iud.ng Jam Sandwoche$ (~
To Make A h ead b91ow), limit-Glaze<! Coconut Snowballs (page 511). and
T he dou!;h disks can be refngcrated. wr:rp ped C~otate·Huerfl\Jt D,amonds (peg<! 512)

tightl y in pla<uc Wr.lp. fo r up to 3 dar~ o r fro ze n

up to 2 wCl,k., Defrost in the rcfrigeT'JlO r.
Getting the Dough
Just Ri ght
JAM SANDWICHES w. wanted a Simple rec ipe that would
M~KE5 about 30 cook,es p rodu(e cookies sturdy e!'H)ugh to dKora te
PREP TIME : 55 minutes (,nclude$ making t he dough) yet tender enough to be worth ea t ing. And
TOTAL TIME: I hour 40 minutes plus cooling t,me alter trying lots of d oug hs with various ml~ing
methods and unu sual Ingred ients, w e finally
1itrb;/Uldo sll.~lrr (iliso knOll" liS S".tl,1r ill 111l' RaUl) is fOiJnd it . As fo r the unU5uallngredient s.
II (O<lrSt Sll.~"r liral is </llli/ilbie III IIIMI SIIprrrullrkf'IS superfine sugar helped to achieve a fine,
III 11r~ b.lkUJ.~ lIisl~. if YOII (till) find u, SU/1SIiwlr d elicate te~ture_ while a little cream cheese
<~r'lIIlIllIIed SI~~lIr.
Hili 1/;11 lII'f'd 00111 " 2-IIUII '!Hurd aSSisted in making the d OiJgh workable
fi ulf'd (<'Vkir rullf'r ami II .y.-iudl rouud (""kit (llIIIT witttaut turning the cook ie s tough. Finally.
fi'" IIlis rtdpr. using a " reverse~ ml d ng me t hod in which the
butter is beat into a flour-and-sugar mixture
114 CUPI raspb erry Jam (rather than the standard method In which the
1 reclpt: Holiday Cook ie dough (page 508), butter and sugar are creamed together) made
prepared through I t ep 3 for lIat cookies, without any air poc;:kel s. that
:2 tablespoonl l urblnado Iugar (Ie. note w ere easy to decorate.
abov.)

1. While the cookil" dough IS rhill mg. sum ner

the r:lspbcrr}' j am in a small sauccpan uno! it has n "' HDAll o CII."'MIHG METHO O
reduced and measures 1 c up. aboU! 20 minutc-s.
Strain. dlKardmg the solids. then Sl't aside to
cool. Adjust the o\'cn racks to the u ppt'r- and
lower-nuddle pOSLllons and he~1 the oven to
375 degrees. " IIE VERSE " CIII AM IN G METH OD

Cookie.
 Cook ie Decor ating 101
There are hundred s of great ways to decorate holiday cookies
- that's t he fun part! Luckily, most of
Ihem are based on JUSI II few si mple decorati ng techn ique
s. They aren'l hard, bUI they do require a little
pallence and, sometim e s, a sleady hand.

1. For a $mooth. evenly glazed cookie. 5000n ft htlle 2. Aher glaZIng Ihe cookIes. spronk le with crushed
glaze on In. cenler of In. cook~. then 51)<e6<l 11 OUlln candy ca""" colored <U9o"'I". or cMQpeod nuts
an ~ Ilt)'ef usmg lhe back of lhe SQoon

l . To 6<ld detarl 10 a cul·OUI c~. spOOn some IJlaze 4 . After you've Plpeod ouli ines ont o a cool<:le. go back
Into a l l p~r-Iock Dag. push II 10 ft boltom corne •. and and fill in wllh colo.-OO glazes. ThI S techniQue also
,",P off the CONWl"t of the ~ wllh 1K15SO', to ma"- a wo.ks w@ll for glngerb<e6<l per)ple or Chlls\fTIM IrN ....
P'PIng bag

•. 10 i>d(lle~tural delall .• un a fluled"".1"" wheel

I,ghlly ave. Ihe su.fllCe 01 Ihe cook'e befo.e In ~ked
6. Place glue In .. Zl ppeHoc k bIIg . p,pe small don on
the cookie. then tOP with shIny. be6<l-like decoraho ns
lh" nol only makes o.ell)' ga.lands on a Ch,,""""
When sel. the glaze WIll hold the be6ds ,n oIa<;e
tr ... but it can also " .... Ie a Qu,lIed effecl on a round
Cook,@ If done In an angled crossNotci'! pallern

THE AMERIC A' S TE ST KITCHEN FAMILY COOKBO

OK
MAKIN G JAM SA NOWICHES
I . USI"9 II 2·jnch f1uI-.:l round cool<.. cutter, rut rounds
from 01'\8 piKe of the dough.
~. Sp"n~te the SKond piKe 0 1 foUed dough e....nly with
th.sugllf
l . uSIng the 2·'nch fluted rovnd cool<le CUU .... cut out
rounds of S<JOa, ·s.prlnkl-.:l dough.. (hmg a Y.·lnl;h round
cool"e cutte'. Cut out the cente" 01 the sugar..:! rounds.
. , When the cookies have coo l-.:l, Ip.ead thll lem on I he
sohd Cool<IIU, tht>n r:>IKe the CUt'out cool<les on 100.
2. FollowlIIg dK' photO), cut roulld~ from om'
ofth~' rolk-d dough, usmS!l 2-1II(h Ilutl'd round
cookie cuner and la)· on two p~rdIlHl'1I1-hlled
baking shc~t,. 'pac~d about 1Y, wehl" ,Irart.
Ihke unnl thl' cooklC) an' light ~oldl'n bro\\n.
abom 10 llunUles. rotat1llg and ~\\lldllllg tht·
bakmg: sht't'ts halfway throllgh bakmg.
3. Meanwhile. ~pnn k l(' t he secolld plec~' of
rolk·d dough evenly with the SUb"3r. thell elll
om uSlIlg the ~me £Iult'd eookle ellUl'r. USII1g: J
Y<-inch- rou nd rookie c utter. CUI 0111 the cemer,
and transfer the rounds to two parchmrm-lined
baking ,heelS. (Tht' c~mc~ CJIl be dlsGtnh·d. or
baked separ.nd)' for slIull cookk~.) Uah' 1111111
tlw CQokit's an: light goldl.'n brown. about fI
m imJlI.'S. routing :lIld switchlllg the baklllg sh"",t,
halfway through bJking.
4 . Let the cookies cool on the baking sheets lor
3 minutl'S b.:-forc tr.lIlsfcrrmg thelll to a wire nd:
to cool complctdr, about ](1 mmUll"S. Spr.:ad 1
teaspoon j ail! o n {'3ch ~olld round, thell p IJC~' .1
CUI-Out roun d on top. Lt't qand Ull111 ~et. abo ut
30 mUlUIl'S.
fje" t :RiJ.clu!II aip: STICKY JA M
We love these si mple but p fetty j am cookies , which
/Ire /I fevorite with chi ldren everywhe re. The key to
this recipe ;5 to b4t sure to simmer the jllm untit it Is
reduced , Thi s will thicken it enough so that it stllYs
In pilice lifter you IIssemble the cook ies.
LIME-GLAZED COCONUT
SNOWBALLS
MAKES about 4 0 cookIes
PREP TIME: 55 m,nutes (Includes m/lk,ng the dough)
TOTAL TIME: 1 hour 40 mmutes plus cool.ng time
F<lf add;l;oUIIIIIIIJr ./11I1'Or. <11M I 11','sp,'<m .(!r,III'IIIIml'
USf I" till' dOIl,~1! mipt·, Id(>ll~ lI'ilit 1/1('J"Ulr mul "'/'N
dry i'l'!f('d'(flls.
] tables poon s lime Juice
t !lIblespoon c, ellm cheese, softened
1).1 cups conledlone,,' sug",
rec ipe Holiday Cookie dough (plige 508),
p,epllred th,ough step 2
1).1 c ups sw . . t ene d Sh redded coconu t ,
chopped line
1, While {he COOktl' dough 1~ chillmg. wlllSk 2
ubk'Spoons of the !rille j uice and {he CTCam che~'Se
tOb~ ther III a large bowl un til smooth, Add duo'
Coo k i e .
cOllfecnoner§' sugar and wlmk until 51I1OO1h. add-
mg Ihl' remaining hme Ju ice as needed unlll the
gLue is Ihm enough 10 sprt'ad c;lstiy. Adju~t tilt"
oven racks 10 the uppt"r- :Uld lower-middle POSI_
UOII$ alld ht'lt the oven 10 375 dcgrcl'S.
2, Using your hands. rotl the dough n!to 1-lIlch
b<llls. Place the hall, 011 parchn1l'llI-lim'd b~king
sht'etS. spacing .Ibout 114 melll.·.. apa rt , Bah' until
thl' cookl("<i an' hght b'Olden bTO\vn, about 12
nlllll!tcs. rooting and sWltc hmg Ihe baking shel'[S
halfway thmugh balmg.
3, Lt't the cookies coolon the bak mg slll'ets for
3 IIIL1llltl'S befon..' transfl'rring the m 10 ~ win'
rack to cool completely. abom 30 minlllcs. Dip
till' lOpS of the cookies mlO thl' ghlZl' and ~crapl'
a\VJ)'an}' l'XCt'SS, [ht'll dtp into Ihe coconut. Set
the cooktt'" back on the wire rack and let Stand
ullulthe gbze dnes and Se U. abOLit 20 1II111U[es.
Chasing the Perfect
Holiday Cookie
After making thou sands of holiday cookies
in the l est kilchen, we've seen our share of
problems that we know you Clln relate to as
well . But don·t let these problematic cookies
di scourage you , because they are probably
the result 01 II faulty dough. Here are four
pOinters for you to use lIS guldepo5t s when
you are In the Ihlck of making your favorite
holiday cookies and they aren't baking true 10
form. If your dough Is 100 slic ky, the cooki es
will be mlu hapen (top left). If the dough
contains too much buner. the cookies will be
fragile (lop right). If the dough contllins 100
much sugar. the cookies will spread In the
oven and look b loated (boltom left). Bul If
you foll ow our " reverse" ml~lng method for
making Ihe dough, Ihe cookies wlll rOll out
easily and b ... ke up perfec:tly (bottom right ).

C HOCOLATE-HAZELNUT
D I AMONDS
MAKES lIbout SO cookIes
PIUP T'ME : 1 I"Iour 5 mInutes <lndude's mllklng the
dough)
TOTAL TIME : 1 hour 30 minule5 plus COOling tune

!f )'1111 d,lll ',Iikl' It,,::,elllllf$ )'Im ["" $1I/,slil,,/1' ('/"'(Juds.

l's/' II b"J..'il1,~ sllt'c' 1/"1/ mr.uur,'s 18 II)' 12 il/rilcs,

recipe Holiday Cookie dough (pllge 50S),

MISSH#lPEN FRA GIL E
prepared Ihrough step 1
1)1} eups semisweet chocolate chips
1)oS cups huelnuu, l oasted (see page 181),
skinned. and chopped fin.

1. AdJllSt :m on'n rack (0 the 10w\'r-lllIddlc POSI-

tion and h1'3t till' o\'e l1 10 375 degr..-es. Prl'SS thc
dough lrl an t'\-cn layt."r IIlIO :a parchmem-h,wd
nrnlllt."d baking $hl'ct. lhk(" thl' coo kle~ linn 1
thcy arc llglll golden brown, about 20 mmulcs.

2, Immediatcly :lftt'r rt'1lI0VlIlg th(' balin., ~hc~:1

from Ihe (}\Jcn, ~prillkll' ewnly with thl' chocobrl' PERFECT
aLoAno
chips and \el scnd nntilmdted. ~boUl 3 minUle\,
U§ing an offict 5I'a[lIb. 'prl'ad thl' chocobtl' III an
e\,,:n 1.1)·\'r,lhl'n sprmk!t· cve nly with the chopped
IU7.dnUls. Coolon a win' rack lIIlOl JUSt \\~I rlll.
I:; to :W Ilmlutl'S.

3 . USlIlg d przZl cutu:r. eIL I illfo I Y1-rnch dia-

monds, Tramfer cookil'~ 10 :l \vU'\' rack and cool
('ompktcly.

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

GINGERBREAD COO KI ES
... . ..: (5 about twenty S·.nch gingerbread people or
thirty 3-,nch cookies
PRE P T I JoIE : 5 mmutes
To r ... L T IH E: 55 minutes Olus (00'1011 tune
'n,l' d,II!.!!', scmps (<III Ix- rr·,vllrd mul WI tiS mm,y
/ ; IIU'S lIS ,,('(essary.
3 c ups all-pu,pou tlo ur
Yo (UP p~ck.d daril brown l uga.
I ta blespoon ci nna mon
ta bl es poon glnge ,
y.. te as poon bak ing sod.
Y, teaspoon clove.
Y, te aspoon w it
12 !" b l.spoons o M: stic ks) unsalte d butte r,
c ut Into 12 p leen a nd softe nl d
Yo cup lig ht mola sses
2 t ab les poon s wh o l. milk
1. ProcL'SS the flou r. brown SUg:H, cinnamon.
ginger. baking soda, dOVt's, and s.1h in a food
procNsor um il combmed, lbom 10 seconds.
Sc;mer the buner p ieces over th e lOp
short pulses. process !O l very fine meal, abou t
15 pulses. W it h t he maciu llc ru nm ng, slowly
po ur th e mo lasses and milk through the feed
lU be an d process um il th e do ugh for ms 1 sofl
mas~. abou t 10 seconds.
2 . Scmpe Ihe do ug h 0 111 0 a counter and divide
it in half. Working w ith one half 31 a time. roll
th e dough out 10 a I-'Minc h tl uc k ness between 2
large sh eets of parch ment pa per. Slide the ro lled
dough and parchment OntO a bakmg sheet and
refngenlc until fi n n. aboul 20 mi nules.
3. Adjust the oven nch 10 Ill(: upper- lnd
lower-middle posltlons and hl!:at the oven to
350 degrees. Cut sha pes out of t he rolled dough
usmg cookie cutters and lay on two parc hment-
hned baking sheets. spaced abou t Yo Inch apart.
Oake u m il [he coo kies arc ligh[ goldell brown.
10 [0 12 m inutes. rol<l[mg ;U1d switching [hl'
baking sheets halfway through bakmg.
4 . Lei Ihe cookies cool on Ihe b~kmg sheets for
2 Ilunuu:s befon' transferrlllS them to a WiTt'
r.lck 10 cool com plelely. about 30 mmu!". When
cooled. glaze and deconle as de5ll"ed.
To Make Ahead
T he dough hah-l"S can be refrlgl·raled. wnpped
tight ly in plastic w ra p. fo r up to 3 days. or frolen
lip to 2 weeks. Defrost 111 till" rt· fngera tor.
:jut J(itc!un gj,,: MI XING METH O DS
To ....... ke lhe prOeMS of rolling out gln9t! rb«!3d
cookies even ellS le<, we a lte red tM ... sual mixing
me thod. Most reci pes call for mak ing the dough by
c ream lnSl softe ned butter and sug ar, [ne n lidd ing
the dry lind Ilq ... ld Ing redien ts. as If maklnSl II cllke.
Whe n mlxlld In t his man ne r, t he d oug h 1$ Inevitabl y
Q ... lte soft. We pre fe r Instelld to mix th e d OUSl h In the
food p rocesso r, IIr$1 blend ing the dry Ing re dient s,
t hen c ... tt lng In $lightly softened b ... tte r, and finally
adding tM molasses and o t her Iiq ...1d InSlred lenu, liS if
making a p leeJ\ls[. When m ixed in this way, 1M dough
Is firm . nouSlh to be ... sed at once, though we prefer
to roll It between s heets o f parchment paper.nd then
chili It briefly before c ... tt ing to make 5Ur. lhe cookies
will maintain a perfect shape wtHlI'l t ransferred 10 the
bilking $~ts.
MEX ICAN WEDDIN G
CO OK IE S
MAKES about 4 dozen ~m~1 cookies
alld. using PREP TIM' , S minutes
TOTAL TIME: 4S minutes plus coohng lime
\illl (,/II prtlftSS M WI' grillru larc.1 ill,!,'''' 11/ a fr.NNI
I'roctssor for JO $fY'>IIds 'lII d tilt" mcaslJ l"(' (111/ ~ W/~
Or look for sllpf'rjilJe llIgllr ill rhe Sll/~rm ll/krt. if rOl Il
,loll'/lml,/, af<>od 1"lJ(fSSOlr /oJ xr;rld rllt II I1/S, plaa' rlll'lII
bCIUWII 1U'!l SIIf('lS of pillS/it lI'1"IIP (1111/ roll wirh II folll-
iug pill If) (I lOarsf', lommcal-tih: reXllIff.
2 c up. PK. nl or waln ... ts
2 c ups a ll -p"" po$' fl ou r
% t.upoon ~II
115 ta b leJpoons (2 sticks) ... nselt. d b ... tter,
lott.n. d
~ c. ... p . ... p. rfin. s ... g a r (s • • no t. a bov. )
1).1. teaspoo n, ",,"lIIa • • t r.ct
1).1. c... ps co nfe ct io ne r" l ug. r
1. Adjust Ihe Oven racks to the upper- and
lower-middle positio ns an d he;lt the oven to 325
degrees. P n:)CNS I cu p of the nulS III a food pro-
Cl"Ssor to the telCWI"l' of coorsc cornllleal. 10 to 15
~COnds.lhen transfer 10 a medIUm bowl. Proc("S~
the rcma lilins I cup nuts in the food prUCl'SSQr
unlll coarsel)' chopped . about :; seconds. th ... n sur
11110 the bowl of findy ground IIUts along With
the flour and s.llt and set aside.
2. Ikal the butler and su perfine SlIb'3r togethe r
in a large bowl ll ~ing an dcc n ic mixer mllli light
.md null:',. 3 !o (, Illililltes. Be~1 III the v,lIlilh.
Co ok I • •
Reduct' tlu.o IIlIXt'r ~I}t'('d 10 low and slowly ,Idd
Ih(' nil! lIlixntre umil cOlllblllt'd. ,tboU! 3() Sl'C.
ond~. Senpc tilt' howl and Ix'JICrs wllh a rubbl'r
~palltla and t'OIltIl1\Je to lx'at on 10\\ 'pel'd until
dw dough I" COhe~I\'t', abotll 7 SC't'onds.
3. Workmg with I t;lbll'SPOOIl of dough .11
a lime, roll II1tO I-mch lulls and by on IWO
pndllllelll-11I1ed baklll~ dle<'ls. 'p.lct'd about I
lIIel1 apart, Ibh' unn) Ihl' lOps .1I't' pale ~'()Idl'n
Jlld Ihl' bottoms arc JU'I \xogllllllllg 10 brown,
,Ibom IS I1II11UIO:" rotallllg and ~w l lchlllg Ihe
balmg sheelS halfway Ihrough bakm).:.
4 , LeI the (ook ies cool 011 till' baklLl).: 5hO:<'I~
for 5 11lL11U1,''', Ihell (r.lIl,fl'T to a wu·t.' ral'k alld
Testing : C h0051ng th e Right Handh e ld M ixer
A ).:ood h:llldhdd 1111Xl'f I~ ,I]I <'''<'1111,11 .Ipph-
.l11ce III :1II}' kuch l'n, It I' comp.lCl, portabk, ,md
rdu1\'cly 111exl'l'II,l\'e. All d l'WIl if rOll 0\\ 11 a
~ulJ{llIlg IIl1xl'r, tnt'l'\,' ,Ire \\lllll' Job.., lih' whlp-
Pili!! Ht.'JIII or beating e~.... whel'\,' U\Ju,ll'a'1<'r
to !!rah ,I h,lrldhdd Il1IXl'r.
Ove r tIll' y,,',lr'. hO\\'e,,:r, W\.· \'l' lx,t'll dlsap.
pOll1led by mJII) handhdd I1IIXl'r.:: tl1(1' (.111 lx'
hull' l1Iorc IhJIl glonl;.'..! whl,ks. And who 11:1511'1
t.'ncoull!l'I'\.'d til<' dl"Concenlllg 'l1Ioky odoT of .1
hanJhdd lIuxer5 mmor J\ tIl<' hl'alt'n ,log thl'tT
\\'J)' tlm:mgh PJrtJcubrly mff dough? So \\C
heJJl:d 11110 tlw klldlt.'n wllh I:lght k ldmg lIUxtelS
10 ~l'C: If \w could 'l'Jl~r;II .., tlll' Will I ,,,, from tilt.'
workhof'>l..... Man) 11I0(\el, h.ld tlll'IT shortcOI1I1IIb,"S,
IIIdudil1g lac" of power ,lIId exCl'«I\·... \pl.lUl'nl1~,
The o\'l-'r;l1I \\lIIl1er \\';I~ ,hl' Kiu;he n _ Aid Ul tra
Ilowe r 1)lu5 7-S p eed H a n d M ixer (569,<)<) for
II;; COll1jllCl ~Ilt" l',l'\C of oper.lI1on. and ,Iblhry 10
plo\\ Ihrough ,ufl'dou!;1l< hh' .1 rhJl1ljl. TI1l' o nly
dung dm IILIXl'T Cll1', do i.. k ll eld brcad dough.
!Jill Ill<' COO"ll'<. c.l h-s, ,IIU.l (ro'(lI1h"S you m,lh'
wnh II wdllx' \dt'\1I1C,11 to d lo,e IIMI!c III J ,(.Ind-
Ill!! mlx,' r th.1I co,r, four tHIll" J~ I1llld1.
• ,Ibwrb .",me '!{ rlw .... ~', IS(' Ih,' I/(I/(~II _~il't.'s ,!O' til/nil""
THE AMERICA ' S TEST KITCHEN FAMilY COOKBOOK
lei cool complttely. R oll th ... eookie~, 3 or .j at
a IIl11e, 111 till' confectioners' sugar to roal. JU~I
b...fort.' Horvmg. Tl,'-roll Ihe cooku:~ III addilional
confl'cIIOllt'!'" sug;tr ;111(\ gently sh a"t.' off thl'
l'XCC'SS.
To Make Ahead
Thl" COO"Il'S CJn bt.' siored III an :nrughl con-
IJIIWr for up 10 3 ru}r,. I)e fol'\,' <;c,'f\'mg. re-roll Iht'
cook It"" 111 addi ti onal confectioner;' ~ugar and
!!l'11Ily shake: off tilt.' (,XCl'SS.
5eJl ;Xik!u:tr 5 ip: O H NUTS!
Me~ican Wedding Cookies, IIlso known liS Run illn
Tea Cakes or Nut Crescents ( whe n shaped InlO
crescents), hllye a delicate, fine texture much like
shortbread. In o rder to really drive home the nut
flavor, we lound It necessary to use equal amounts
01 nUls and flour. The t rick to hel pln" t hese cookies
hold logether with 1111 those nut s and no eggs (eggs
made t he cookies too cakey) Will 10 grind hall of Ihe
nuts very finel y Inlo crumbs to relellse their natural
oil-almost to a butter. When we tried grinding aLI
of the nuts thi s fine , the cookies turned out too
dense. FinaLly. we found It besl 10 roll Ihe cookie s
in powdered 5ugllr Iwice-llfter cooling lind IIgaln
just before serv ing, so thllt the sugllr doesn 't melt
or brush off.
SHORTBREAD
MAKES about 16 wedges
P~EP TIME : 5 minutes
TOTAL TIME : 1 hour 30 mrnules plus cooling I,me
0.1 11.'1 SUiosliwlr :,f"II/III,lIr.l SII.-':,Ir};'r ,llr (""{rfli,U/<'I'S'
sl~~,lr J!I 1/1(' d(I/~!!h ,Ir tll(, 1,',\lur,' '!( Ihr ( ••"kirj will
$I!ffrr. 11"II~·, ... r, .-.:r,l/w/,II,·'/ >'~""1T is tI,,·
1)1'., ( 1,,11(1' .f\"
'l'rillkJlII,~ I'll l/tr $/wrI/'rr,lt/ Jml ".:rim' il .I.',.r,c 1111,'
til(' "'1'11. ,.lIllmJl....1t /"'bll.... ,I". s/mrlb,..,u/ .,,, ,I t/,,,,lIIf
1<I)'u '!( ""rr/IIII1'1I1 im '/ 1/I·(('SSoIfj'. 1I~'-"III/l(1 il Jrdp$ II)
b"kill"" "lui ro",/ill.l.'.
214 cups all -purpose lIou r, plu s extrll l or t he
counter
Y.r teaspoon sa lt
16 tablespoon s (2 sticks) un",lted butter,
soltened
Y.r cup con l ectlon. ' I ' luga.
2 IIIblespoonl grllnuillted IUgll,
" \Vhl~llhl' flour .md '>:Ih togtthl'r 111 J IlII-'dlUm
bowl .111(\ Sl't Jlide. n l',11 Ill(,' hillier ,md (OIl',:T-
 PREPARING SHORTBREAD FOR BAK I NG
tlOIWT~' <1I!:tar together in a hT!;l' bowl witll .111
eknrK mixer on 1I1ediulil ~p,'ed umil li!;l\! and
fluITy, J to (, flllllut,'S, <Cr.lpill!; down till' bowl
alld be~ter< as Ilecdl'd, Redw.:e till' II1lxer spccd
10 low and ~Iowly mix III tl1\: 110m mixture until
combined, about 30 <ecol1(k

2, USIIl).: yom hands, prcss till' dough into

,I ball III th,' bowl. Transrer till' dough 10 a
lightly iloured counter ,lIld klll'ad umil it i~ wry
~mooth, about 3 IIlIllUll'S, Pn's' the dou~h 11110 a
roulld dl<k, thell pbee it on 101' of 3 brgl' piece
of )lJrcimll'IH and roll out into a <}-inch (irt'll'. J. Flute the edge of the dough us,ng your I,nge's
aboll1 V. III1::h thit'k, u<illg J rollin!; pm,

3, Tr.Hlsfcr the dough and p,m:hmem to a

p,m:hllwnt-li lled b;lking <heet. FollowlIIg the
photos, crimp the edge<, then poke all OWT witll
a rork and 'COT" Irlto 1(, wedgt", Ild'Tiger.lIl' the
dough lOT 20 l11inlltn,

4, Adjust 'Ill OWIl rack to the Illlddk' position

:llld heat th,' o\'en to 300 degrees. Sprmkk the
}::r.mul,lIed SUb':lT ewnly OWT the dough, lhk,'
11l1l1lth" ,hortbrl'ad is pale golden brown. ';0 10
.;5 mmUll'S, rotatmg till' baklll).: sh,(,t h.Ilfw;ty 2.Tw,st the !luled edge ,nto a p,etty b,,,,ded edge US'''{I
through baking. your "ngers

S. Tr;II1<t<'r the bakmg slu:ct to a wm' rack and.

lI<il1!:; a <h:Lrp kmtC. Clltthrou!;h t l1l' <cored m;lTk.
to <l'p:IT.lte th l' wedges. Lt't l'ool on Ih<' bakillg
<hl'l't Cor I hour b,'fon' «'rvin!;.

To Make Ahead
TIll' dOllgh call lx, pn'p.m:d through SI"p J. cov-
"n'd with pbstic WT;ljl, ~l1d refngl'r:\wd ror up 10
~4 hOUr<.

1. Use Ihe I,,,.,. of a lork to poke holes on a ,",cular

pattern,,11 OV<!. Ihe dough Be sure 10 po~e all of Ihe way
:jut :Kitdr4!J1 g ip: SHORT AND SW EET
through 10 the bal""" sheel to preV(!nl Ihe dough from
The short, delicate te~ture of these cookies depends puff,ng a5 ,I bakes
on USing confectioners' sugar and lots of butter.
When the dough 15 made with granulated sugar
Or even superfine sugar, the cookies turn out mare
dense and praline-like, with a coarse interior te~ture.
The small grains of the confectioners' sugar melt
more easily into the dough, resulting in a finer
texture . And because there is no liquid or egg to
help hold the dough together, we found it necessary
to knead the dough by hand before shaping . The
heat from your hands when kneading me l ts some of f
the bulter and force s the flour to absorb it, so that
the dough won't crumble apart when It Is pressed
into a round, 4 . U ... a sharD knife to score the dougn ,nto 16 even
",edges Don'l C1JI all the way Ihrough Ihe dough, IUS!
mark iL

Cookie s
 ALMOND BIS COTTI
HAKES about 1 dozen cook,es
PREP TI ME: 10 mInutes
TOTAL TI ME 1 hour 20 minute1 plus cooling I 'me
Bisroui lIre iMlIau «'OkiN r/MI "re h.1krd /U'iu,..---rht
first balm!!! IJ(lIIally (oob //'r dOl/gil. wllllt tilt smmJ
ba/..oi'tl! (1'11111111('5 Iht I'm«SS ,,,,til IIII' (ookll'J ad",,'t'
II'c;r Sfullollllf( mlll("Y. msk·likr /e-l"wre.
baking powder. and Slit togo:: dlc r In l medIU m
bowl and st' l ami ....
2. Be;!! the sugu and butter togctl u:r In a b.rgt'
bowl IlSlIlg an electnc nuxer o n m cdlU rn speed
ulllil Ilg tu and fl uffY, 3 10 6 1l1lllUtCS. Ileal III
the t"ggS, one al a nme, then both extracts, ulIIII
ulCorpor.lted. aboul 30 seconds. scraping down
the bowl and bealers as needed.

2 CUP S aU-pur pose flour 3. R ("duce th t, Illi xer specd 10 low and slowly mix
teupoon bak Ing po wder IIIthe flour 1ll1Xtll rc unlll combmcd , abom 30 sec-
Yo tea spoon nil onds. Mix m the almonds and zeu (if usmg).
c up sugar
" tab l.s poons ()IS, nic k) un ul te d butter, 4 . Split Ihe dough III half and. following till:
10M' ned photos on page 517. usc floured hands to p ROSS
2 I/I.g. eggs each into 3 2 by 13-mch loaf, spaced about 3
Y.i teup oon .... nll ia .~ tt1lc.t inch t-s ;tpan on a parchmem- hncd bakmg sheCL
Yo taupoon a lmo nd llJe I' /lct Oak!.' until the loaves arc golden and JUS t begin-
% c up who le almo nds, 101lll ed mn~ 10 crack on tOp. abo ut 35 Illl nut l's, rota tmg
(s •• p aga 181) and c hopped coarse the baking sheel halfway Ih ro ugh b,tk ing.
2 tlbla. poons g rate d o ra nge zest (o pt io n",)
5. Tr.msfl'r the bakmg sheet 10 a WITl.' rack and
1. Adjust 3n oven rack to the nnddl .. posmon and lei cool for [0 Illmutcs. M eanwhd c. lower the
hrJt !Ill.' oven to 350 dl·grcC~. WhIsk the flOt.f. oven 1<'l11peraturc to 325 degrees.

Cream ing Butter and Sugar

Most cookie rec ipes require Ihal you but the butter and sugar logelher unlil IIghl and fluffy, a process
known as creaming. Does It malter how weilihe b<.ltter and sugar are creamed together1 We took our
Sugar Cookie rec ipe InlO Ihe test kitchen to find OUI. After making, !);aklng, and tast ing several balches
of cookies, we can say with authority that the degree 01 creami ng does Indeed make a difference.
Prep.erly creaming butter and sugar takes a nywhere from 1 to 6 minutes, depending on the type 01
electric mber you use. When creamed eorreclly. the mi xture is light and lIuffy and results In a cookie
with perlect t exture , spread , and chew. Under-cre...med butter and sugar looks yellow ...nd dense and
produces a cookie with" COlIne, Irregular texture. O ver-creamed buller lInd sugar looks white lInd
greasy and produce s re"lIy " " t , criSp cookies.
In order to cream properly, the butter must be soltened. What happens IF the butter Isn't solt1 The
butter lInd sugar mixture will not become as light and fluffy, and the resuiling cookie, will be lIat and dense.
Let b<.ltter soften at room temperature or microwave il on low (10 percent power) lor 20-seeond Interv"ls
until It 1$ softened. but not at all melted (see ""'9a 527 for more Inlormatlon o n prOl)erly softened butler).

U"Olll · CRl"'H(D OVllI·CIIE"'l'1ED Pllopr;II~Y CIIl"'HIO

wtwn unde<-erearned, the butter
and sugar modu.. WI. "- ~w aod
dense. and It WIU "- hard to If\(DrJ)O-
rate the rern.nlng lngr~_1S The
cook .. WlY have a coarse te-tu..
When over'creamed (thIS can
haPP«lin lu~t. mlnUle Of t wo).
the bull<!\' and SU9¥ rnlxture WIll
"- almost while and appear greasy.
The cool"es _II bake UP flat
When prOc)trly cr~, the
butte< and sugar mixture wilt btl
light In color and llutty '0 text ....
The resultIng coolt ..s will ....... the
Il'erieo;t lext...., ~, and c~

THE ... ... ERIC ...·S TEST I(ITCHE N FA MILY COOk8001(

6 . Transfer the loaves to l eunmg board using
J II Ide- IIlt·t31 spalUl<I. She... e<lch loaf on the
diJgonlllllto Y>-inch-thlek ~hc~-s U5m!; J scrr.l.tc.'d
klllfe. Lay the s1icc.-s about Yl: mch apart on the
bJklllg sheet.
7. Bake umil the slicL~ arc cnsp and golden browll
on both sid~os. ~bout 15 ml11utc~. fl ippi n!,; the slices
over halfway Ihrough. Tr.msfl·r the blscon i 10 a
WIn..' roek and leI cool completc1r before serving.
about 30 minute'S.
MAKING BISCOTTI . ubkospoon gr.ltc.-d lemon ZC'SI for Ihe oranb'C zesl:.
I. ~,ng fIou'ed hands. QUICkly s"etch and Poll eKh
POrtIOn01 dough ,nto II 2 by I)·lnch loaf Place the ~s
lonches apart on a patctlrne!1l·I,1'\4'd ba~,ng sheel Pal
NCh loal smooth.
l.Atler t l><! lOaves a'. baked. let them cool shghtly lor 10
minutes. then slice on the dll'gol'\lll into 'fi·lnch·thlCk slice..
l . Lay the slices about Minch ap8" On tM bak,ng sheet
and bake unt,1 c",P. aboot 15 m,nUles. Ilipping them 0,"",'
Nlilway Ihrough.
v",'U ...TIO",S
PISTACH IO BISCOTTI
Onm the almond extract and SUbslllutl' shdlrd.
unsalu.'d pmachias for the almonds.
CHOCOLATE CH IP BISCOTTt
Onnl the almond extraCI and subslIIUlc chocobtt"
ch ips for the almonds.
LEM O N-A N ISE BISCOTTI
Add I ubl".'spoon anise St.'ed with thl' "Jlulb. Omu
the almond extract and almonds. $UbsUlIIIC I
To Make Ahdd
Thl' blscotll C:ill be stored m In llrtl!,;ht COI1-
tamc.·r for up 10 2 weeks.
:It.)t :J(it cfwi gip: AB O UT BISCO TT t
Ourlng our rese~rc h, we round out thM the re ~re
s ever~1 d ifferent styles of blscottl, and their te xture
dep e nd s on the lImount of fat In the dough . le~n
doughs mllde with Just egg white s lind no butter
make very dry cookie s -the type you need to dunk
In coHee before elilling. Oooghs m~de with ~ li llie
butter ~nd whole eggs turn out soft e r cook ie s th~t
don 't require dunk ing ( ~Ith ough they s tili " ste g ood
that way). Al thou gh we are fans of both type s. we
opted to go for the solter type here bec~use thei r
appe~1 seems more widespread, especially with kids
and people not lamUiar wi t h these Ila llaf'! lavorltes.
COCONUT MACAROONS
M... KES aboul 2 dozen cook.es
PREP TIME'S minutes
TOT ... L TI ME: 1 hour plus coohng t,me
& surt' {<I S/I"'Y {Ire I'llrduw:m fldpt" 1t.l!/ltll' u~{/1 I~­
l'I,Mr j)J/ spr"l' Pr till' (a.,kit'$ lI'iII slirk.
5 CUP I (20 o unces) sweetened fl llked Or
sh'e dd e d coco nut
•
]IS
larg e egg wh ites
c up I ug ar
~ te"spoon salt
~ teaspoo n "lmond e. tt~et
1. P ulse Ihl' coconut III l food procc\sor unnl
find)' dlOppcd. about 15 sccond~. and tr.msfer 10
a large bowl. Proeffi till." t'gg \111Itl·~. SU!,;Jr, s~lt.
3nd almond CXtr.lct together 111 the food proces-
sor 1111111 light and (oalll)" about 15 seconds. Sti l'
tilt' egg mix ture 11110 the rhoppc.·d eorOI1llt unul
5ejl ](iiclwr fjip; TENDER , NOT STRINGY
We love the !lava, of coconut, but the leltlU,e of
coconut maca,ool'ls Is often sl,Il'Igy III'Id lough.
To combat Ihis, we d lscove , ed two t,lcks. First,
p,ocess the coconut sUghtly In a food proce ssor to
break It down Into smalle, p ieces. Second, let the
macaroon balte , s it fo ' 30 m inut es b e fore fo ,mil'l9
lhe cookies. As the batter sits. t he coconut will
absorb some of the moisture lind soften. We le I
the ba tter rest In the ,efrlgera to. because we found
that a c hllted batt!;!, was easie r to ro ll Into balls than
a roo m-tempe ,atu,e batte r.
fombull'll. Wr.IP th~ bowl III pl.l'tiC \\r;lp ,lUll
rd"rlf::,'ral'· 1I11t11 till: mlxtur,' l~ thick ..1bout }O
1ll1mll'·~.
2. AdJu~1 th~ own r~c k s 10 th~ IIppa- and
IOII·l·r- llIlddl,· po~iuoll~ ~ml h~at the OI·~11 to 375
dq:rn·" Lllll' IWO b3klllg lhc"l~ wu h pa rchml'llI
p.lp.'r and CO;II lightly with w~~lJbl,' oil sprJy.
Ulillg \\"<'1 hJUd~, roll I I.I b l('<,poon of the' n u x-
ruf" ~I :1 tull" IIno halls ~Ild by 011 till' pn'pan:d
bakmg dll"eb. sp.lccd ahout I mch apan.
3, I),ll,' unlll tlK' macaroons In' Ilghl golden
brown. I.l to 15 mmutl-s. 5\\ Itdllng and rolallng
the- b.lklll~ dll'els halfwJ)' throu~h b;llan~. L,'I
Ih,· I1I.1C:II'OOlI' cool cOlllpll'lei), 011 till' hJkmg
dll·CI~ for }U 1ll11llUl'\ Ix·fort, \cf\"lIlg.
VAR IAT!OH
CHOCO LATE· DIPPED COCONU T
MACAROONS
II' )"U IIL-e. l~'" (,11/ sl',illkil'./im·/y dH'PI/j·r/ to.l>lrl/ milS
,'!~·r Illc (1",(,'/,IIr />('f"'Tr II h"s ,:(/.
After the nl.\c:l roOlI~ h,I\\' cooled c01l1pktdy.
mel! 6 ounces wmlsweet d1OcOl.1Ie III tlw 1l1lcro-
\\.I\"C. SlIrrmg often. I 10 3 1I11I1ut,·S. D ip half or
,'Jl'h 111.1(:II"Oon 11110 till" 111clted ChOfOb lc (0
ronl. kttiug Ihl' exce,~ lin}) back 11110 tlw bowl.
then tar 011 n deJn dwel or parchmcnt. L~,t cool
at room temper,lll1n' 1I111il the chocol.lt" " ~,.t.
abou t JO 1Il1111I1l·'.
To Make Ahead
The reclpi.· Gill be prt'pared Ihrough ~H'p I and
n'frigl'ral,'d rO f up to 2-1 hours.
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK
BAK E-SA LE BROWNIE S
MAKES 16 brownieS
PREP TIME: 10 m'nutes
TOTAL TIME: 45 mInutes plus coolIng tIme
17,,·;.1.' dn' SIIml), rt"'I~I!It f<1/h1rk III " /'III(It I"t\ ", ",/.or
I<l " I,ill/i( ,IT /J,d..,;, Mil,. He SIlT( Ie> w:r IlIIslI"f"f"lcnrd
(110("/<111'. ScIlH$II\','1 .'r /',ttrrsu"("tl t/I<>(,J/,1/t (,11111,'1 III'
subS"""I·J 11m'. If .!rsl,,·d. simukit' l1 till' "~ISIl"d "'III
(1101'1)('/ prt.ms IIr 1/1'''1111$ (SN' 1"~1(' lSI ) "'orr Iltt
/w/(r JIW />t'fi'(f' b.lklll~ IIII' /1Il))fflirs.
8 ta bles poons (1 st ick) unsalte d butler,
cut Into ChunkS
l ounces unsweete ned chocolate, chopped
1 cup suVar
2 la,ge eggs
teupoon vanilla eltt , ad
11 leupoon bakI ng powder
Yo teupoon sail
% cup all-pu rpose lIou.
1. Adjust all own !":leI. to til<' IllLddk pOSlt iOll
and \tl'at the O\'el1 10 350 degrt"'S. Followll1g tilt'
photos on pagl' 519.llI1e :1I1 !:I-mell ~U,lrc pJll
wuh foi l. Ih ... n coal lightly with wgc table OIl
"p!":ly. Melt Ibl' butter and chocol:Itl' IO£l·tll<"f 111
the microwave, '\u r rlllg often. I to J 111111I1t...,\. Let
Ih" Illlxlure cool ~Iightl)'-
2, Whlsl the ~ugar, e~'S. \';lnilh, b~hi1g IlOwder.
and salt together 1Il 3 ial};l' bOld u n til COlllbllled.
\Vhl~k 111 Iht' melted ehocobte Iluxtun' 1111111
~mooth. Sur 1Il Ihe tlollr utllll no Slreaks n'I1IJlIl.
3. $Cr:lpC rill' hallc r tlllO till.' prepJl"l'd lUll and
'nloolh Ihl' lOp. lhkc unlll :I loolhplck 11Is... n"d
inlO III<' ceutcr C0111l'S Ollt wlIh Jil l! 11 fl'W crunlbs
JltJched,12 to 27 mlllUIl'~ .
4 . Let cool compl"tel)' on :I WITt' rMk 10 room
tcmper;ltun·. :lbout 2 hOIlT~. befor ...- r,'mo\'lIll,: til<"
brow/ll"" from tlw p.m U~ IIl ~ thl' fOil «l'e I',' gl'
51 'J) !lnd cUllll1g 11110 ~'lll!lrc~.
!jeJl :Jlildrell a ip ; KEEPING IT SIMPLE
We wanted to find a recipe for brownies Ihat was a s
easy as a boxed mix, but las te d much better (and
didn't have aU those chem icals). Testing all type s
of chocolate, we found the biggest punch of flavor
came from unswe e te ned c hocolate. Melting the
chocolate with the butler and the ... 511" lng In the
other Ingredie nts 15 not only the simple st mix ing
method , but it rivals the ease of a boxe d mIx.
VAIlIATIONS
FROSTED BROWNIES
Aft~'r till' hrO\\I1I ..... haw rookd for 1 hOllT,
111..11 Y. ('up dlo('<)I,1Ie dl lr~ Jnd 1 IJbk'~poon
\·e!!.'I,lbl., OIl m the Imcrtm,;\w, surrmg ofl.'n,
I 10 "' I1IIIlUtl'\, Cool Ihe Im"lurc ulllil barclr
\\,lr1U, ,Ibolll :; 111111111(";, then ~pr.·ad OUI o\'.'r Ih.'
hll,)\\ 1I1~'~ wllh ,I ~r,u\1b, C'011tIllUl' 10 cool dlC
hrowl1I.'" 1111I11Ih.' !!b~e ~b, I 10 2 hour;,

PEANUT BUTTER SWIRL BROWNIES

('.i" ful,.., r/umk), "r imwll, /x",mUl 1'"lItT hfrr. Iml
,U\ll'/ ,.Id:~/SII;/IIr(d /Jr,mds 1I~lIr Ilrr "ii "II lOP.
Befon.' bJking Ihe brownll'~, drop \oS cup
roOIl1-ll'l11peratun.' Pl'JlIIl1 blllll'r III III ~mJIl .101-
I()p" o\'cr Ihe bam'r. Wllholll tOIl(hlll£ thc foil
IlI1mg, TIm ,I p;mn!; kmfl' through thl' bllll'T to
Hl',lIl' "'Irk COI1l111 Ul' to h~ke ,I~ chre(leJ .

WHITE CHOCOLATE AND PEPPERMINT

BROWNIES
I'LLI ..... Yo lUp )ll'ppl'rl11ll11 ('a!Ldll'~ 111 ,I food
pl'()(l'~'Or lIllIll lim·ly chopIX'd, When Ihe hrown-
Fo, b,ownl.' .... ,Ih a bll 01 c . unch, ..... hk, 10 SDf"'~I'
1<" lOllle OUI oflh<' 0\'<'11, ~pnnkk (, ounc ..~ whlt<' cttopp.e(l nuU on them IUSI Mfo,. bakIng
dm(ul.lIl' dill" OWT them .11ld kt ~lt unnl tIll'
dl1P' ,m." .;of\(:ned hili nOi 1Ill'ltl·d. Jbolll.5 1ll1mll t'S.
u ..lI1g ,1 ~p,lIl11a or IJhll' lllllt-. ,"moth tfll' chips 111111111''', U~illg ,I 'I'.IIU!.I or I,[hk ]..1111 ..:. ,mOOII1 tlw
..... enly <lWT Ill<' top of 11ll' bl'O\\ 1I1<'S. Spnl1kl(' \\ IIh chip' <'\'ell'" o\'\.·r Ihe Illp of Ilw bl'O\\'I1L,,,. ~prllli.:I<'
Ih.· Ill'P'....·rIlll111 (,Indl,,,, LeI Ih.· bl'O\\ nil~ cool with Y. 'l1p lOa~I,,'d nx:oml! Lt'l the hmwllI,,,, (001
1111111 11ll' topping ~l'I~, 1 10 2 hour;. ulIIII the 10l1p111g Sl'!'>, 1 10 :! hOIlI"t.

GERMAN CHOCOLATE BROWNIES To Make Ahead

Whrl1lhe bl\)" IIll"'i t-ome out of Ill<' ffi-rll. ~pnlli.:k rhl' bAAI!)I,"> c.m he \\r.lp)lnlll~ll1l~ In piNK
(, HUlK,,,, bUllel'"'lO!ch ('hlps O\-rr Ihl'lIl and le'l SII Wr:1P alld stor.·d al rtlOlii t,·11IIwr.IIUn.· lor up to
UlIl1llhl' chll" In' soft.'lIt-d bm not melt.',!. ,IOOUI :; J dlYS,

MAKING A FOIL SLING

W.lh lhe" gooey 1IIIIngs and h'9h suga, content. b'o .... noes and ba, coo'"es Clln btr n.a,ly ImJ)O$s.bl. 10 'emo..- f,om t~"
baking ~a'''-no mllll ... hO ........ ell the pan Is greased Alter bal<lng CD<.lnt!ess balches, .... e finally founelll methodlh ..1 ....'''k5
every lime Lining the Plln .... 'Ih lin IIlumlnum 1001 Of parchmenl paper "Sling" before bII~lng p'e~u any casuailles Once
COOled. Ihe bII, cook.es mlly be l,fted eaSily "om the pan, t,ansferred to II cutting board, and CUI IntO Iidy $Quares

I, Fold two long !heels of alutnmum lOll
50 lMt lhey _ as wlCle . . the ","k'ng
pan (.1 u ... d,Sh " <fClangula.. the 'we
sn.ets wtll btr dlllftent SIUS), lIlY lhe
>heelS 01 fOtl In lhe PolIn, perpendor:;UI¥
10 one anoIner-, wllh the e~t,a hangong
DYe' the edges 01 the pan
2. Push lhe fori nal mlO lhe cOf""'~
ond UP the SIdes 01 tlw! pan Try 10 won
oul any wrrnkles ... the lOll. laYing It
/lush to tlw! pan So'ay lhe sides and
bollom of the pan wrlh vegetable 01'
""ray before add,ng lhe ban ...
, . Alter the bo"own,es er bats have
baked and cooled, UOf the 1001 5r....g 10
I,ansf .. lhem 10 /I cultJng board belere
cull.ng InlO sQUares

Cook I"
 Chips or Bars?
When a recipe CilllIs for choco late , we us~lIy
reac h fo r a hlgh·q uallty ba r chocolate, but we
wondered If we could use chips instead , Testing
fo ur ba tches of our Ultimate Fudg y Brownies
usi ng blller1weet ba r choco late, se m isweet ba r
chocola te, bille rs wee t c hips, a nd semiswee t
chi ps, we were pleasanll y s urprised by the
resu lt s, The te~ ture and appearance o f all
the brownies were the same and the flavors
d .He red just lIight ly, The biggest d ifference
was in the s~t ness o f the bittersWHI and
semis~t, with ta slers preferring the man!

comp le x flavor o f the bille rswH I. We hlld

eSpeCially good rewlls with Ghi rardelll Double
Choco late ChipS ( made from b ilterswH t
Choco lll!e), Unfo rtuM te ly, there a re o ther high·
qua lity brands of chocola te, such a s Calleba ut ,
lhat do not come In chip fo rm, 5 0 you stili may
want to chop your own chocolate,

the IIlIC row~\'\', ~t!r rillg Orlt'n, 1 [0 J nUIlUtl'S, Lt,!

till' 1I11)(turc (;001 "h~htl)'.

2, Wl m k. till' SU~1T, cWo \'Jll illa, 3n d Slh toge th l'r

ULT IMATE FUDG Y III a brgl' bowl un n l combllled, aooll1 15 ~l'Cond~,
B ROWNIES \Vhl ~k 11l till' lIld te(1 chocobll' 1l11)((u1'l' u nti l
~11100th , Sll r 111 the fl o u r lUml no ~w:aks rcm alll.
MAKES about 36 smal! b rownIe s
PR EP TIME: 10 minu te s
TO TAL TIM E: 5S mInutes plus cooling time
3 . SCr:l\K' tl1l' batte r lil to th e pre p ared pa n a nd
sm ooth th t, tOp. 13,1k.e untIl :t toot h pIck Inserted
7,mrf1 l "1
lr prifUrt'fl tlU' 1IJ "r/' «,/111'1(',\' jlm\" bi,- imo th e (;e11ln COl11 l'~ out with j u ~t a rC\\ cnllll bs
Irt1uw! rIW{Il/.lIr irl'n 'lJl'f'r ~fIl Uill"n (1I,1I'"lml'. /:>..m', .u tJ chcd, 35 to 40 1111l1111l'<;,
fIYllik( (luII'I'Ut!! r/hl(,,/,r/r J" mrlllll.~? l 'Sf I""mu'fi'/
tI"""/, rl,- (lil"s (S« 1/1(' /.vX). 4 , Let (;001 COl11 pkldy 011 a w ire rack to roo l1 1
tl' l11 \lCraturt'. aho lll ~ ho uTS, bdo re remo\,lllg 111\'
5 o uncn b itte rsweet o r se misweet broWl11l-S iiom till" p.l11 usm g lit e rOI l (St'!.' Pl);':
c ho co lat e, cho ppe d 51 9) Jn d c ut tm g 11110 sq Ulrc~.
2 ounce, uns weetene d chocola te, cho ppe d
8 ta ble spoons (1 st ick ) un salt e d bu ll er, To Make Ahead
c u i In l o pi e ces TIll" un cut bm\\,llIc~ ca ll b <' wr:t.p pc d u g lul y 111
3 tables poons Dutch· p roeaned coc oa pla~tic wrap ;)l1d rcfrt!-!c r:t.t<' d rOT up to 3 days. 1)0
powder no t ":!.It th e b m wn it.-s unril ready to se rve or th ~'Y
1)1., c up slug. r W i ll dry OUI ,
3 le ,g. ~"s
2 teaspoons vanilla ex t ract !jrut:KitJun !jip : DE EP C HO COL ATE FL AVO R
J1 teaspoon salt
Made with COCOII POwdef, un sweetene d c hocolate ,
c up a ll· purpose 'Io ur
and bltte rlweet Of ,e mi swHt chocola te, the s8
bfown'e s lire II chO(:olate lover's dr e am and pack
1. Adjust an oven rack !O the lIuddk pO'\m n n
a serious punch , But becaus e they a re $0 futl of
and Ileal the own 10 35fl d l·g ~l·S. Lll u: 3n 8-
c hocolate, we found it better to cut them into
LIleh S<lu.m: pan With fOIl. fo llowing th l' photos sma ller bites rathe r thlln big b a ke-sale s quares, A
on p~gc 5 19, the' n CO.LI hghtl y with vq;e ubk o Il
small bIte g04:1$ a lo ng way,
~VTay, M el t th e c hocobtes, butter, an e! cocoa III

TH E AMERI CA' S TEST KIT CHEN FAMILY COO KB OOK

BLONDIES RASPBERRY SQUARES
MAKES ",bout 36 sqUCIres .... AKES Ilbo<Jt 36 sQuares
PRlP TIME : 10 m,nute$ PREP TI .... E: 5 m,nutes
TOTAL TIME : 45 minutes plus cooling 1,me TOTAL TI .... E: 1 hour 15 m.nutes plus coohng t, ....

If I~>U Ihll~' '''''IIMr.firllfm~ W/UI(' d"'lO/alf drip" tI"'J! 10,'''' Ifft I" $u/",i/Ult "I"irtl/. therr)'. .. r hillc/!('H}'
,/ /',IT .~r w/lllr .-1'\1(,1/,11(' ",1<1 f m,,11 r/wllks. jlTNCn'ts fi" tlr,. ""pbnry, Qrrrtk-t,,.,km,C '~IfS {,III ".,
slIbsmml'df," ,/r,. did-jul,irlllrrl ,lorIS /rerr; ''''"\'ITr. III"
1~ cups all-purpost Iiour Ir,"~' fi>uml ,JII' Y /r,1I1" Ir15 pmw.
Ie-spoon bakIng powder
~ teaspoon sail l )lS cups IIII-pu,pos_ flour
,~ (UPI packed light brown sugar ,v. cups old-f.shlon_d roU_d oats
12 table.poons (1 Yi sticks) un,,,lted buner, )IS cup ~cans or almonds, chop~d 'lne
melted and coo'ed ]Ii cup granulllt_d lugar
2 large eg". Yi cup pack_d lighl brown l ugar
" tealipoons vanilla •• uact V. '_alpoon baking toda
V. cup semisweet chocolate chips V. t_as poon lalt
!Ii cup white chocolate chips 12 tablespoons ( 1)1i sticks) unsalted butler,
cup peC!lns, louted (ste page 181) ilnd c ut into 12 piec_s lind softened
chopped coars' cup raspberry lam

1. Adjust .m OWll tar!': 10 th.: Illlddl.: pO<lI ion
,lilt! hC~1 thl' I)\,\,II to 350 dq.;n.T', LUll: ~ I) by
13-meh (,Ike- pJI1 wi th fod. followmJ!: the photos
011 I'l!;': 519.111I:n l'oa{ lightly wnh vegl'Qbk' oil
'pray. Wlmk !Ill" 110ur. bJkul1t powder. and sal!
1. AdJusl an own rJc k 10 Ibe lIuddk I'mmon
and heat tI\(' o\'cn to 350 dq;~~·s. Lu1l' a 9-lIlch
'i(lua~ pan Illlh fod. follo\\'mg lilt· phOlo< Oll
pJgl' 519. then COJt lightly I\rlh \·l'j.!l·IJbll· 011
~pray.

tog,i:'lhcr m a IIwdllllll howl Jlld "Ct aside.

2 . \VIII<'I.. tin- brown ~u!to-.r and bUllt'r together
I II J 1I1~'dllllll bo\\1 Ulltil combll1t'd.WllIsk III the
t·\4.... and \allliia IIllnl IIIcorpor:nt·d. Stir III the
flour IIIlxtu~ until 110 stre,lks n:l11alll Stir III the
dll~ ,Ind nll t...
2, MIX lilt' flonT. 0.111. 11t1l~. ~ugaft, hJkmg IDd..J.
and Sol" IOgelll<'r III J largt' bowl. Ucat the hntll'r
;md IIIl' flour lllLXlure togcther 1IIIh .111 cleCinc
111IX,'T 011 10\\ <pt.,-d 1111111 wdl hkll(k'd Jlld the
mlXIU~ n'5"l1Ibl<... "\:I Somd, 2 \{l 3 mIllUll·\.
o;cr:tprng do\\ n Ihe howl ~I\(I b",lIeT~ .1~ n'·t·,Ie.1.

3. SLr.tIW the bauer 11110 the pn'pJTed pall :tlld 3. Tran<fi:r l\\'o-lIlII\h of Ih,· oat IUI"U"," to elil'
(jllomh the lOr. U.II..\, 1111111 J lOothplc k IIIse rtt-d p~van'd pall ~11(1 prt·ss firmly 11110 an ,'\,,'n cruSt
11110 the c.'mer COll i ,..; out wuhJu~I ;\ f('w cnulllx U~1I1J.: YO\lr fillger~. lhke 1111111 ell<' CTU~t ,UTI. 10
att.lcill'd. 22 10 25 1I1111\Jtes. brown ..1bom 20 I11I11UI'· ...

4. Lei {"(lol complelt"ly o n .1 W!rl' r:t,'k to room 4 . Sprt'ad lilt' pili "\'I,'n ly over Ih,' hOI CfU't. thclI
tt·llll)t'r,It Il~. abotl( 2 hours. b"foT" re m ovlII g tht' ~prillkl<' t hc rem:1Ill1l1g 0,11 IIILXIIIT,' owr till' lOp.
bars frOIll tht' p:m \I~II1!= till' foil (~e,· page 5 19) Comlml'· \0 hah' IIll1rl tilt' jal11 b ll bblc~ arouml
~nd ClIltlll~ 11110 Sq\l,l~S. the ,·dj.!l'~ alld !Ill' lOp is ~()Id,·tl brown. :lbOIll
30 rm'lIr1es. ro(";m np: Ihe 1'.111 h:llfw,IY tlmHlj.!h
VARIATION bakmg.
CONGO BARS
Add 1 Y. cul'~ lOa'l,'d coconut wuh thl' dllps and 5, L"t cool compl"ldy 011 .1 II l~ rack .•Ibout 2
IIIn( ill ~1t'1' 2. hour•. b"fore rt'rnovlIlg till' h:lI~ from tit" p.m
US lI Ig lit,· fOil (~'e page 51\1) aud CUlIlI1g 11110
To Make Ahead ~ lI all.-<;.

IIlomh,·\ and Congo U.1N CJII be wrJppt'd tightly

111 pb~tll wnp and \IOI"I:d Jt room t,·mper:l.filn· To Make Ahead
for III' to -' dar(. Th,' bJI'\ (";III be WI'JPI)c:d IIghtl) III pbsltc wrJp
and 'Ior,·d al room 1'·I1II....·rature lOT lip 10 J dJY).
 2 . I'rtK'~S Ill<' nour, co nfCCUOllcrs' su~r, and %
1"~'1}(}(1ll ~\l! 111 .1 lood prun-ssor tllllll combmcd,
about -' ~,·eond~. Sprmkic 8 [~blcspoon' of till'
bUII"r owr Ihe 101' and 1'1I1s.· until till" I11IXIIII",'
i< 11.11,· wllml aml n·'elllhbi co.a~· COrrlllll',l1.
3botll 8 plll~n.

3 , Sprllll..k' tl1l' 11I1;\:1U1"l' III til<' prqIM"d pall ,1Iid

pr~'~~ ti rmly 11110 ,Ill ,'wn lay~r u<;lIl).: your fitl).:l·r,_
B .l h ' 1111111 the lI"II'iil ~uns 10 brown. about 2(1
Illlllutl",

4 . \Vlllk· lilt' crll~t I~ bal;.lII~, w lmk the yolk<; :md

whole ,,~~ l~cdll'T U\ a medIUm nOlln:a'III'l'
'\;IUC.·pJII ( ...... e 1Ill' nOll' 011 pat;l' 5X6). Whls" III
Ihe ~r.lllubtl·d ~t1j.::Ir until combnll'd. then II h,,1;.
in 111,' It.'111011 JIIIC<', leliloll 1:,"\1, and a plllch of
~lh . Add th.· r"m,I IIIU\t; 4 I"blespoom bUller :lI1d
rook ol'er nwdilllll -Io\\' hc~ t. ~Iirnnj.: "oll'tantly,
IlIInl til<' llIi;\:wl"l' tlnch'IIS ,h~lilJy 3nd r"j.:I"~'"
170 d,·~ro..·n 011 ~n m~talll-n:ad th<.:flnollll't,·r,
ahout 5 nllllUl<':~.
We use bolh <:'Nm anet butler ,n the lemony 1~1.ng lor
S. !>.1r.l1I\ 1Ill' IIIiXtun: 11lI1Il(.'dl~{CJ)' Into J nOllre-
lhese POcluW lemon Bars..
Kill'<' bowl ,lIId Silt III the cre3m. !'o ur Ihe IIJTIII
1"llIon fUrd owr till' hOI CfUSl, Ihk.· until [I,..
lil1l11j.: I~ dUll) ,Ind opaquc a nd the ce1itCT Jlgglt'~
~h!!I\lJy IllwII ~h.lk.'n. to 10 15 1lI1I1ut.. ~.
LEMON BARS
...... IIES aboul 16 sQua.es 6. [ el n>ol (ollipktdy on ,I WIT(' ucl.. . .lhOUI 2
PAEP TI ... E: 10 mlnules hOll ..... hefor.' r"lI\ol'lIIj.: Ihe ba .... fmlll Ihl' pm
TOTAL TI"'E : 1 hour 5 mmutes plus COOling t,me IISlIIj.: Ih~ loti (~" " pa).:e 51') Jlld CIIII III!,: 11110
<quaT" ... I)II ~I Illth ('ot\(CrtiOIIlTS' ~1Ij.:.lr bcfOl"l'
II I._ WI/'NI,ml ". P''''' I/u' u ~mll jilliltl! ",n ,I Im,m ~·rl'lIlt;.

mlSl 1I'lIr" m.,k,I(1! IlIrsl' 1IIII'lI.'l'I), .I1,llwo'd 1>,1($. '17,i5

rmlm'> 111011 Iht' ./i/lill.l: (,.,.,k$ """Ul!it (I"rlll)', \ ;'11 u~/I To Make Ahead
urnl ,II~'III 4 /"II,'IIS .Ii" I/'( }lufr ,lIId ~($I TIll' b.IN t'~n hI.' l\rap)1"'\ 1i!;luly in pb.lle wr.tp
Jlld ston'd J( room (l·lHl.... ralun· for up 10 J da""
, Yi cups all'purpose flou.
)Ii cup <:on fedloners' sugar, p lus nlra
f or dusl ing
Salt !JtJt J{UcAe/l !Jir : L O TS A LEMON
12 lablaspoons ( 1 )1j stich) unsa Uad butt at, Successful loman bars, wi th brigh t lemon flavor,
<: ut Into 12 p ieces and softe ned depend on ample amounts of f resh lemon juice and
7 large egg yolks lemon zest , To tame the pUCker pOwer of t hese bars
2 large eggs and make the curd creamy, we foun d a small dose
I cup plus 2 tablespoons granulated sugar of heavy cream and some butte, did wonders, A
Y.i cup t.ash lemon Julc. (se. not. above) wo.d of c"utlon: If you live In " humid c:limate, dust
Yi c:up grated lemon zest (s •• nota abov.) the lemon bars with the confectioners' sugar ri!jlhl
1 \,loblespoons heavy <:raam before sorvlng, Humidity tends to make the sugar
melt and turn splotc:hy.
1, A(~lhl .111 on'n r.K k 10 till' lluddll' 1}()(ItIOIl .Il1d
Ill',!! till' i)\'l'11 to 35(1 dl·~n·~~. LlIle ,\ ')-meh "llIan'
1',111 1IIIh toil, fillinwill!; Ih~ phOllh 011 1',1).:,' 519.
tlWIl cn,ll h).:htlr with wgd.lbl,' od 'pr,l\'.

THE ...... ERIC .... 'S TEST KITCHEN FAMILY COOKBOOK

PECAN BARS WI' h brown Jnd nack, ,Iart It) 10rln .trTO" till'
<IITI:I(I', 25 to 311 Illllllltl'"
MAKES about 16 squares
PREP TII'1E : 15 minutes
TOTAL TIME : 1 hour 10 mmut('s plus coolmg t,me
5, Lct cool l'ompl"ll'ly Oil ,I "iTl' Tl' j.", ,1boUI :!
hour" b,'for,' rC1l1o\'mg till' hap, lrolll the p.1Il
Illli/,' 1I'i' 11~'I'd til<' 1<1;/,' '!( 11,11,,1>"11 lire b,'s/ liNI', U'lIl~ the tOil (,<'e p,lg<' 51'J) ~lId {'unlll~ mw
I/,uk mill u,,,/.is 1(1,1, A 9-11I{1I >'1I/"n' pm' (,11/ In' 11.<,'.1 ~qu,m:s,

111.<1(''''[ ,~r IIII' S-il/rlt IJilI/. \ ~>II 11111)' IIrr,1 hi mlll(r IIII'
ho1kill.~ limc I>y ., .ft'II' mUlllh'S. To Make Ahead
rhl' h,ll"\ cm bc I\TappNI nt:1n1y m p!.!q]l' \\T;IP
CRUS T lud ,lOr... d 31 mom 1<'mp ..'r:llIlr,' lor Ill' to 3 d,IV',
1 cup III1-purpose flour
)Ii cup packed light brown sugar
110 cup pecans, tOllsted (liee page 181) and 3eJt :KUcIi('Jt 3 ip : SOUTHERN CO MFORT
chopped coarse Fundamentally, pecan bars are small ve rsions 0 1
teaspoon salt pecan pie, Oftent imes pecan pie filling s have lillie
Yo teas poon baking powder flavor and are way too sweel. To boost the fla vor,
6 tablespoons (Yo stick) unsalted butter, cut we added a hefty amount of vanilla as well as a hll
Into small pieces and chilled of bourbon (or rum), The liquor cuts through the
sweetness and In tensifies the flavor o f the pecans.
FILLING
Y, cup packed ligh t brown sugar
)Ii cup light corn syrup
4 tablespoons ( jI; stick) unsalted butter,
melted lind cooled SEVEN-LAYER BARS
tablespoon bourbon o r dark rUm
MAKES aboUIIS squafes
2 le1'1$pOOn S vo'Inlllll exlrllcl
PREP TIME : 10 minutes
)oS teaspoon sa lt
TOTAL TIME : 45 m,nu te5 plus cooling time
1 large e99, lightly beaten
1 y. cups pecans, toasted (see page 181) and lAm', .<ub,<lillfl",~r,,}""" mtllll,s /"'r,' "(,{,ut.'f Iii,,), will
chopped coarse (,t,{f 1M s,mll), ill II", h.lr, 77,("" /hI(,< ,m'.!;,r rill':;" wllh
d sf'rious $111'('1 {,,(>,/1.
1, FoT til<' cnl~I:AdJu'l ~11 O\'l'l1 r.lck to !Ill' middk
pO~lIiuli <lilt! h~~1 ti ll' OWII 10 J51l dq;n:c'i, UIW 9 whole g raham crackers (S ounces)
,Ill 8-lI1ch ~(IU~I'<.' pau wnh toil, lollowi!!g 11K' 8 table s poons (1 stick) unsalted butter,
pho(o~ on page 51'), dlt'li coat lightly wllh wg- melted and cooled
~Iabk oil spray, cup walnuts, chopped fine
cup s emis weet chocola te chips
2, ProCl'" ti l<' tlour, brown \lIg;lr, p<'c:tn~, ...alt, Yo cup white chocolate chips
:lnd baklllg puwder in :I lood PrOl.'l''''Or Ullid Yo cup buttersco tch chIps
ill<' mb:tul'<.' l'<."l'11lb!cs CO:l~l' cornmeal. JboUI :; 1 cup sweetene d flaked cocon ul, loasted
pul,e~, SpTlnkk the bUller on-r ell<' top amJ plIl'l' (see th e nole on page 537)
1II1111 thl' IllIxtllT<' IS p:tl<' ydlow and rl,sclllbk~ (14-ounce) can s ..... eetened condensed milk
<'OJI'<<' corlll l l~JI. :tholll 8 plIl,cs,
1, Adju'l ,m Ol'Cll r.lck to Ih" IOI\l'T-11liddk prhi_
3, Spr inkk III(' III1XtllT<' III til<' pre p,lred p:tll non and b,,;1t Ibl' own (Q .lSI) (kgre,'" LlllC' ,I
,lIld prns firmly 11Ii0 ,Ill {'vcn crUSt using your 'J by I J-ll1ch cah' p,m \\ IIh foil. lollo"in~ til<'
lillgl'r .. , 11:Ij."e until lhl' lTlI'it 'l:trt~ 10 browll, :!Il photo< 0 11 pl,l!" 51 'J, thCll (0,'1 h~hlly wilh \'l'!l:-
10204 IlI1nllt<", cubk' 011 ~pray,

4, FOT dll' filling: A, ,0011
i~hc, b,lkmg, II hisk tlu' brown sugar, corn
I}"rup, ml'lll·d butler. bou rbon, v:unlb, and ,al!
tog..:t!lt'r until JU,I combin<'d, \Vlmk III Ihl' q.:g
lllllllmcorpOrJI..:d, Ihcll pour ovcr Ih..: hOi l'TII<1.
Sprlllkll' Ihe p,'calll O\,<,T Ihe wI', U:lkl' until ill"
,I~ tll<' (fUll 1111- 2. Phc,' dw crackcl'< 111 ,I 7.lpfll'r-lo,:k bJ~ ,md
pound wnll 3 llll",n pOllmt,'r or rolllll,l! pm 1111111
com''1,'ly cTulhNI. wllh <,Oml' 1,1'1;l' ,111<1 Will<' '111.111
pi"n~. -lOs, IIllh Ill<' bUlin. th"n <prink]" 1>1 ill<'
prep,ln'd pan, Sprinl.k Ih .., \\~ilmlt', dlO,-obll'
rhip', Whl1<' chocohl": dl!p~, hUII<'I"\l'01,h l'hl\I'o,

Cookies
,lIld (ocomu, III dUI onkr. on~r Ih ... cnldwd cf".Ick-
('~. IIIJklllg dlStlllCI lJyt.·~, POllr th ... condl,·IlS\.·d
IInll."\'i.'nly owr dl ... lOp,
3, B.lk... unul b'O[d.-n brown, 25 !O J() nmlUl,~, l...,
cool compktcly on :l \\ m: rack, aboUl 2 hOIl .... ,
befor... removing thc bars rrom dw 1)~1l tI~lII],: th ...
foil (Sl· ... I'~g•. 511)) ,md cuttill],: IIno sqtl:lrc~.
To Make Ahead
r ite b,lrs C~1l lx, w!":Ippt'd tlSlllly III pbsuc W!":IP
.Iud ~Iorcd JI room tcmper:II\lr(.' ror J day'.
fjt.J t :Kitclim :iip: HOLD IT TOGETHER
Thl, u ... u,u.l seWII'!,I.yer bar cookie 15 held 1000ethe,
by the conde"'sed milk, Poured Oller the top 01 all
the Ingredients, the milk lillers through Ihe lIarlous
layers, coaU ... g Ihe Ingredients, As Ihe bars bllke,
Ihe milk lurns Into a sweet adhesille that holds the
layers together.
GRANOLA BARS
MAKES about 36 bars
PREP TIME: 10 m,nutes
TOTAL TIME: 1 hour 20 minutes plus COOlong t,me
Qwr l" (",,kll(1! 11,1f$ f<lmH'1 /)(' wimillllfd J" II,.. "Id-
j.ls/,i')II!·d l'dlS liN!' /,..r,WSI' llidr 11',>:"'/(" bl'Cdml'$ /,~,
.mll/y witi'll f~,m,·d .
7 cup, old".shloned rolled oats (I.e note
.bolle)
11 cup lIege ta ble all
11 ItOll5poon salt
I/. cup honey
Yo cup packed IIghl brown lug.r
I t.bl.spoon lIanilia eXlract
2 tGaspeo"', cinnamon (optlo"'a l)
t l1 cups whol. a lmonds, p.canl, paa nuII, or
walnuts, chopped coa"e
1, AdJu<;t :111 o" ... n rack to lit ... 11lIddk pO"lIlon ~Il<i
h,'JI ,h ... o\"("n 10 375 d,'gn:t·s. To~~ ,h ... OdIS. OIL
~nd \;lit 1~"'lh ... r III a brg., bowl, Ih ... n sprcdd Ollt
o\'l'r J Il.Ik11l],: ~hl·~t .Ind bJ]"." stirring oli ... n. unlll
PJk gold, 211 10 25 I1II1lUl ... ~.
2. Mcallwlu[t'. coo]" th ... hOIlt'}, .lIld brown ~lIgar
III J ,mall ~~UC"'p~1I O\'l'r 1ll<:,lm11l h"'~ I , 5llrrill~
THE AMERICA's TEST KITCHEN FAMilY COOKBOOK
tr.:<lucntiy, 1I1I1I1,h ... sligar e~ fully di~olwd, aoom
5 mIllU'l·~ . Sur III till' \'JIIIII.I and c illnamon (II
lIsmg) and s\'" a<;edt'
3, Itt'mow tl1l' O:IIS from Ihl' own alld low... r 111l'
O\'t'll r... rllpa:uun: to 3011 degn'l"S, Tr:IIl~fer th ...
b,lk ... d 0.1e; to a I.uge bowl Jnd tOSS Wllh 1Ill' hom')'
11IIXlI ITC ullul "wnly coal ...<\' Stir m dw mus.
4 . LIIl ....1 12 hy HI- mch baking ~lw"'l wllh fOil,
th ... n roll h~llIly Wlllt vegc lable 011 'pr..y. Spn:ad
Ih ... <XII ml:>.tur,· 0111 011 th~ prepar... d pJn, ,h"'l1
pa.:k lightly mlo an .'\'("11 lay... r usmg J w ... t met,d
spatula . BJk... unul goldl'n, 35 10 40 111II1\1ll'$.
5 , L.·I coolon J \\In' !":Id: for 15 mll1l1ll'~, ,ht'n
nil 11110 2 by J·mch baT"\ 111 th ... p,m . l ... 1 cool
cornpkrcly bdore rc m ovlI1],: tToIll till' pall.
IIARIATIONS
GRANOLA BAR5 W ITH DRIED
CRANBERRIES AND GINGER
MlCro\\';I\'l' I Cli p dn ... d C!":Illb ... rTlc~ With y, Clip
w:n.'r unll[ Wfi"'lll'd, ;loom 4 1IlIllutl.... th ... n dram
and PJI dry. Sur th.· solf.'n~d cranb"rTll~ and
Yo Clip chopp ... d cr)"~talhzed gm~l'r 11110 the oat
mi ... tun· Wllh tl1l' nuts III ~''''p 3.
GRANOLA BARS WITH COCONUT
AND SESAME
Stir Y, CUI' ~ ... ~.m1l' ~':l·ds .lIId Y:t c u p un<;wCl'I"IICd
cOI'omlt 11110 ,hi' oat mixlUR' wn h th ... mlts m
m·p3.
To Make Ahead
Th ... baN t'JIl be wr.Jpp.'ti llghu)" m pl:l.sIlC wrJp ,1Ild
ston...1 al room t{'mperJlllrc for lip to 2 we ... ks,
gut J(itc!ltlf :Jip: PRESS I NG M ATTERS
Afler many crumbly attempts. we realized Ihe key
to gr/ll"lol/I bars Ihat held their shape was 10 pre$S
firmly 0'" the mixture, melding a ll 0'
Ihe Ingredlenls
togelher. You can do Ihls with a square pan: lightly
spray Ihe bottom 01 It wilh lIegetable oil spray,
and use the bottom of the p .... to firmly preu the
g/anola In lo Ihe pan, 8e sure to allow Ihe granola
bars 10 coot for 15 minutes before cutting. If any of
the bars shOUld fall apart during culrinll, lust press
them back 1000ether, .nd as they cool they wHi firm
up and slick to{lethe •.
CAKES
 CAKES

CLASSIC CAKES SNACK CAKES AND FROSTINGS AND GLAZES

ICEBOX CAKES
All-Purpose Chocolate Cake 526 Creamy Milk Chocolate
Emergency Chocolate Cake 525 Frosting 529
All-Purpose Buttery Yellow
Cake 527 Gingerbread 548 Quick and Rich Vanilla
Frosting - 530
Classic White Layer Cake 528 with Dried Fruit 549
Dark Chocolate Frosting - 530
Dark Chocolate Cupcakes 534 Banana Chip Snack Cake 549
Coffee Frosting - 530
Easy Yellow Cupcakes 535 Easy Apple Snack Cake 550
Peppermint Frosting a 530
Devil's Food Cake 536 Easy Jelly-Roll Cake 552
Orange Frosting - 530
German Chocolate Cake 537 Whoopee Pies 553
Peanut Butter Frosting - 530
Coconut Layer Cake 537 Cookies and Cream Icebox
Cake 555 Seven-Minute Frosting - 533
Angel Food Cake 539
Toasted Almond Icebox Fluffer-Nutter Frosting - 533
Chiffon Cake 540
Cake 556
Coconut Frosting - 538
Lemon Chiffon Cake 541
Mocha Icebox Cake 556
Glazes
Orange Chiffon Cake 541
Mint Chip Icebox Cake 556
Citrus Glaze - 545
Mocha-Nut Chiffon Cake 541
Nutty Glaze - 545
Pineapple Upside-Down Cake 546
CHEESECAKES
Cream Cheese Glaze - 545
Peach or Nectarine
Icebox Cheesecake 556
Upside-Down Cake 547 Chocolate Glaze - 545
Key Lime Icebox
Plum Upside-Down Cake 547 Coffee Glaze - 545
Cheesecake 557
Carrot Cake 547 Cream Cheese Frosting - 547
Peanut Butter Icebox
with Nuts and Raisins 548 Cheesecake 557 Orange Cream Cheese
New York Cheesecake 557 Frosting - 547
Ginger-Orange Carrot Cake 548
Flourless Chocolate Cake 551 Marble Cheesecake 558
Hot Fudge Pudding Cake 554

POUND AND BUNDT CAKES

Classic Pound Cake 542
Ginger Pound Cake 543
Lemon Pound Cake 543
Orange Pound Cake 543
Rich Chocolate Bundt Cake 543
Classic Yellow Bundt Cake 544
Lemon Bundt Cake 545

• signtfles FAST
EMERGENC Y CHOCOLATE
CAKE
HAitI' S one a_loch_SQuare cake
SEA V ES 9
PREP TI ME: 5 mmutes
TOTolL TIME ; 45 mInutes plus coohng t ,me

'/111.' IIlal'di/'/Y {'<IS)'·,,,,"w k.\ IIIo>i.(l ("ke (,111 /1/' SCri't'd

_<Ir<II.~IJI fWIII rJ,f Jlml ",,, Il uirk ,~fil'r.></uhll , 1I"rkol
/limed "HI <lml drrS5C'/ HI' Ji,( ,wlIl'lmy 11'1111 ./ dlls rrJlg
..r (",,/,-0;.111(($" su.I!,lr <UHf" (hll/"I' ",- h~/"'l' 5I1W/I'IU',!
11111i'1ml Crrmll (J1<{~1(' 65OJ.

2 cups III1-purpOse flou'

1 J4 cups sugar
% te,upoon baking Joda
Yo cup Duteh·p rocused cocoa powde r
1 V. cups wate r
1 c up m ayonn aise
tableSpOon vanilla •• trac t
Confectione rs' sugar (tor ,e rvi ng ;
op t ional)

TI"o<s _"ng,ed,ent cake comes together ,1'11'10 t,,...

1. A(ljU'" JII o\'cn r:lck to the midd le position
~nd hCJI thl' o\"en !O 350 dq~n·l·). LIghtly eOJ!
an M-meh ~qUJrc C~\.:C pan \\ ith wgctabk oil
spr.lr·
2 . W llLsk till' !lour. \U);<II. and b.lkillg ~oda
!~l,t h <:r in ;I b rg..- bowl. III ,I wpar:l.\l" bowl. w hi, k
til!: ( ocoa :lnd W:Ul' r togethl'r tuml <moO(II. W hl<k
111 the rn:l)'01l1l;1 I ~t' and v;lI1ill,l. Sm th..- lluyollllal<I'
11llXtuT\' i11lo till" !lou r l111Xl\lfC lllltllt·o1l1bined.
3, Scrape the balh,r 11110 lhl' prl'plT\~d pa n ,lIId
(mooth thl' top, Uak<' 1111111 l wood ell skt."wcr
lmerted IIltO the n'llIer of Ihl' c;lke eOIllt'li ou t
wi lh a few crum~ 3l1 adwd. 35 10 4tlmll1utc(.
4 . Lt" thl' cake (001 111 the P;lll on a Wtrl' r:l.ck.
I to 1 hour<. Cll! 11110 <qua rl'S Jud ~nw straight
frOIll tilt" pan o r tum the cah' out 01110 ~ <crv-
mg phtll'r an d dust WIt h co n ft'C! lon..-, " ' lI b>:!f (If
d"-<Ircd).
To Make Ahead
Afll'r lilt" uke has cooled. II call hI' wrapped
ligh tly ill plastic Wr:lp ;and kl'pt :It room tClllper:l-
IUfC for up w 3 da)'~.
!jvt :JliU/JCJI !jip: KEE P IT SIMPLE
In search o f a chocolate cake recipe we could
co mfortably turn over to our young k ids sans major
supe rvision (or make in a lIash for unupected
glJeus), we were seduced by a dozen recipes,
all claiming to be "easy." "no, fall ," "one'bowl,"
" foolproof." ~ molu,~ or "chocolatey." Not believing
that chocola te cake could be made withQ1Jt eg9s,
copious amQ1Jnts of chocolale, or. at the very leasl,
bYller and a standing mlxet, we preued on. Some
tec lpe$ were just improbable, Instructing us to
burrow holes In to Ihe dry ingredients directly In
Ihe pan and pour each wet Ingredient Int o each
hole before mil.:lng and baking (a mess In every
way, we can assure you). Some Cll il ed fOt vinegar.
Some called for one Iype of fat (lJslJally oil ), so me
called for three (oil. mayonnaise, and eggs). All
Iilsled weirdly chemical (100 much bak ing soda,
perhaps?). Then one of Ihe lest cooks brOlJghl In
his grandmother's recipe with lis lmpoulbly simp le
Ingredlenl list lind mi~ing method. We mixed II.
baked II , tasted II, and, 1>5 If by magic, II worked-
deliciously. Somellmes, simple Is Jusl belter.
 p~1l \11111 I\·j.,...·t.tbk· 011 ~pr.I~~ tilt'll 11IU' the bonotll(')
With p.ln'linll'nt IXlpc:r (<;I.'" PJj.,'C 51<)). WIII';k til<"
tlollr. (OC();l, tnSl~m l"'pn'\SO. hlklllg o,()(b, Jlltl <.;]h
togl·the. 111 a 1.11).:(' h01l1 ,md ....·1 Jsidl'.

2. Ueal th ... blltt... r and 'tt!;=1' tog ... tlK·r III a Llrg ... IlQ\1 I
\11th ,ut ,"l..-rl'1(.' Imxn on l11..:dlllll1 ,!X·... d uuullight
,md tlullY. J to 6 II 1Imlt ..... U"',II in Ih..: <"J.!j...", une at
a [11m.. utlull11corpur:n ... d, \("r.lp1l1)! down Ihl' buwl
Jild I)I.'Jtl·rs as IIn·tled. 11..-;11 111 thl' ";"11111].1.

3 , [('('dun' thl" ~!, ..ed 10 lOll Jlld 1,...11 III 011('-

thml of till.' flour II1lxtur... Ul'at III h.llf of the
11lI1L.. l(.epe.1I II'lIh half 01 Iht" n'Il1JIIlIll!-t flour
mixtun:. tlll'1l Ih .. 1\'ln~mlllg milk. and lill;~IlI' rhl'
'l'nUlmn!,: 11011. IllIXtun:. •

4. Gil'<" til<' b,lnt" a fin,ll 'lir U~!r1g J rubber

~p,n\l1.1 to 1II.lh· ~III\' It IS thoroughly (Ol1lblll l'd,
Pour th,' h~!tl'r 11110 till" pn'pan'd p.lIl(s) ~nd
)1I100th Ih,' top, U .lh· uillil :I wood ... 11 ~kl.'\wr
lIl~l-rt,'d 11110 til<" cem .. r (If til<" cah'(~) l'OI1l"'~ 011(
Outch'Qrocessed coc<:>a QOWcKo' gives AIl'P\!rQ()H wuh J , ... \\ Hum~ .1If:lch ... d. 2IJ to 15 nmlUl(~ for
Chocolat. Calce ItS .. cn ftilY'Of (h ... mund I.Jwr<; or 25 to )0 mmll{,"' 'or
till" <h.,\·t
l·akt". rota t ing the p"n (~) halfll'a)" Ihmlll!h bJkl[l~.

5 , J "I rll<' c,l keN ((101m th ... pan(,) Illt \1 IT," rJd.. ,
A LL-PUR POSE (or 10 nnnurl·'. Run ,I p.lrlllg kmf.. around th,'
\'<lg\' of 1I1l' I-.lh' (,) to 100<;1.'11. tiWIl Ihp Out OU{()
CHO C OLATE CAK E the r:Kkl. Hlp till" t-'Ikc(s) up ri ght, dl<>card th.,
MAKES two 8· Of 9'lnch I<lyers or one p:lrdll11CIlt, ami k-t c(1ull'oll1pl..-tdy bdorc fnl\[-
9 by IJ -Inch $heet cllke Ill;': (~n' p:lg ... 531). I I() 2 hOUr<;.
SE RYES 8 to 12
PREP TIME ; S minutes To Make Ahead
TOTAL TI ME, 4S minutes plus COGllng t,me Aii.'r th ... l".tk ... (~) ha~ {'ook-d, n call bo: wr,IPIK'd
tip:luh III I'l,t~tll l\f.li' and h'p! at 100m 1<'111-
~<'" n1fl/wrll "I"JJII .J mp_' <'/tr",lilll! I,' {n'" milt·, fllr per.ltlln.: for til' 10 1 (by, Or. wnpp<'d tlg:llIl~ 111
111\,-1,1)"1"' nIh-
", ,IIr sllrr' (,;kr. Srr "U'.i;-"_'W!I! f('(lIII', 1'l.i<Ut· II rap. 111"'11 1011. thc c~h'N CJ.1l Ix" (rolen
,tllli rile dt'(,'r.llm~ III>In/a"'II! Nt JI'!\"'" fl! tor up to I 1l1OlUh, n l'fro'l at mom II'mpt'r:llun:
Ix'iore lIIlII r.lpplll).: ,lIld (roQI1l!,:.
2 cups all -purpo.se flo.ur
~ c up Outch-pro.cessed co.coa pGwd.r
2 t easQoon s Instant espresso Or Instant
coflee
:1eJt :.KiJ.cfrm :Jip: COCOA FOR F L OUR

1\1 t easQo ons baking soda You can'l simply add 11 little cocoa powder to a
\1 teasp oon slllt while Or yellGw cllke recipe to. make it chocolllle
12 u tblespoons 0 \1 sticks) unsalted bUller, cake. A cake wilh serious chocolllle flavor requires
softened al leasl Yo cup cocoa powder, And because cocoa
1~ c ups sugar is a dry Ingredient, you then need to reduce Ihe

" large eggs, at ,oom temperature amounl of flour $0 that your cake doesn't turn out
2 l easPo.o.ns Yanllla extraci 100 dry. But cocoa Gnly adds fiayor 10 t he cllke-II
H1 Cups who.le milk, al room tempe rature doesn't prGvlde IIny Slructu re (which Is I he lob of
the flour) . To. make sure the cake doesn't faU flal,
1. A(~u~t ~n OWII rJlk to th,' rmddl,· PO'UH1I1 ,I lid you need to use all-purpose flour (as GPPo.sed t o
cake flour) because lIlI-purpose flo.ur is st ronger (fGr
IW.I! the 0\' ... 11 to J5(f dq;rw~. L ightly ,'O,l t tll~ll'!_ or
more in formlltlon on flour, see p age 2).
<J-mch mlilld CJh' pall~ or 011<' <J hy 1.1-1111.'11 (,Ik,'

TME AMERtCA' S TeST KtTCHEN FAMILY COO KBOOK

ALL-PURPOSE BUTTER Y PJn' h Jl\~'1It. Jild I~'I cool ..:olllpktdv hdi.JT<' fnt<.t-
Y ELLOW CAKE m!; (<it.'\' Jll!;<' 5JI), I to 2 hOllf'l.
M'-'I«( $ two 8- Of 9-mch layers or one
To Make A head
9 by 13-lIlch sheet clIke Afl<'T till' cA,'N hJ~ cookd. 11 ran h,' \1 r.LJlped
SERVES B to 12
Ilghtly III ph~l1c \\r:Lp Jnd h'pl .11 100m Icl11P,TJ-
PREP TIME : 5 minutes
tmc for up to I (by. Or. \\r.ll'P\·d tl!;htl) 111 ph~t1c
TOTAL TIME : >15 mmutes plus cooling t Ime
wnll, Ih ... " foil. th,' cL kc(l) Colt! h ... frme ll fi)T III'
\0 I month, J)l'Iro~t .11 r001l1 t,'mpl"Tltuf\' hd{)Te
\ "11 wil/II(,"'/ ,,",>111 J wI" <,({r".w'g I,'fr,'" drhrr l/i"
IIN'/")W (,Ike I"~ rht' 5/"'''' [,rlie.•'i(~' 'lIIrfr,),ulI.~ "n}/t'-' u!l\\r.lppl1lg ;md f!l)<;tm:!.
,1/1111/", d«.'rdrUJ.~ JII;'lntol/,'''$ ,lI' P_(\'<' 532.

2 ¥. cups cake 1101,1. (see p"ge 539) Room Temperature Is the

2 14 teaspoons bllk lng powder
Right Temperature
Yo teaspoon sal!
16 !lIb'espoons (2 sUckS) unsalted bu tter, Using softened butter and room -te mperilllure
l oftened 8gg5 iIInd mi!k 15 vita! to the succe ss of vou r
,% cu ps sugar cakes. Soflened b utter creams eilllllv and
4 large eggs , il l room te mperatu re room-temperature eggs and milk iIIre more
1 tablespoon vanlll" ex trac t readliv Incorpo rated in to the billller than
' 14 cups whole milk, at room l empe ra l ure when Ihev are cold,

1. AdJu~( JIl on'lI r.lCk 10 the lluddll' 1'0\111011 .mel

JWJt thl' on"n to 350 dqtn:l". Ll~htlr COJI two H-
or 'I-IIId, round (,Ike pJIl\ or o lle I) hy ]J-lIIch
c~kc pJn wllh Vt'!!l'labll' 011 \Pr:I\. dll" ll hil l' thl'
bottorn(~) with pJn:hment p.Lper (<it.·e PJg~' 52<).
Whlll dll" Hour, balmg powder. Jlld ~Lh tog~·ther
III ;1 I.ug~' bowl .mt! \et .111(k.

2 . 11c~1 du." bunl"r .md \Ug.IT to~,·th,'r III ;1 large Prope,ly sohened butter shoutd bend w,tn hllte
howl wLlh .111 l'iecuir ILLI",'T 011 tllediutl) ~peed re"5I~nce and w.thou! crac~'ng or braBklng

U!1t11Iighl ;md !lutTy. J 10 (, mtnute,. lIe.1I III Ih~'

,,~~, om' .11 .1 time, Ittml 1I1(orpor.u(d . ..craplt1j,:
110\1 n Ihl' 0011"1 Jnd bt.·Jler. J) n<"l·ded. UeJI III
Ih,' 1".lIulb.

3 . RedLlC(' tht, Ipel'd to 10\1 Jlld 1><:,11 m 011"-

tlnnl of Ihe tiour 1111XIIII"I.". ikal III half of Ih,'
nlLlk. Ih'p"~1 with half of till' n·l1I.tLllLng !lour
IIIt)(lItn'. dll'TI th,' n'I1Uttlltlg t1l11k, aud tin.Llly till'
retllJlIl1Llg !lour 1l11'\tI1Tl', It should IIlso glv, slightly when pressed but st,11
hold lIS shllpe L1lhe bulte •• s lOP soh. you, ca~es
W ill be g'9l1Sy lind won t rose properly
4 , Gil'<' dll' b.llll·r .L final IItr It,m!,: J rubbl'r
Ilutul.! to lIuh' (un." t{ tl dlOroughly rombl1ll'd,
Pour til\' bJIII'T 111\0 the prep.lred PJu(s) Jnd
IlHouth the {Op. I1,LI..' ULlU] J \\'ood"11 Ih'\\w
1tl1<·rt~'(1 IntO tilt' ("cl1l~'r of thl' ('a keN coml;'"S out
l\uh.I ("II (rum],., aUJChcd, 20 10:!5 lli11lUl,'\ lor
tlu' round layl'n OT 25 10 30 11I111utl~ for Ih<· sht'l'l
fal<'. rotalll1g the p.m(~) h.llf"'3), Ihmugh ]),Ilmg.

5, LeI Ih ... cak"N cool m 1]1(.' pm(l) 011 "IT,' Tach

f{lr 10 mimllcl. R.lttL ;1 parmI; I..mfe :tTOutld Ih" TO l>rIng eggs to room temperatu.e Qu,c~ty. place
whole .aw eggs In a bowl and cover Ihem w,lh hOI
"(ig" or !II<' r.l kl"(l) to ioos(u, tlwu Htp out 01110 (nol bo,IIng) tap wale, Attow t hem to lilllnd for
the r.lcks. Flip Ihe l".lkc(l) "pril-\III. dl~card rill' about 10 m,nu!es
CLASSIC WHITE ,Illdbealers .I ~ nel·ded. IJeal III the ,elllalllmg
LAYER CAKE \1 rup of the null. IllIXlilre .
...... KES two 8- or g·,nch '"yers or one
9 by 1.3·.nch sheill 1:111(. 4 . Giv,' dw h.lller a linal ~tlr U~II\!-; J rublx'r
SER V ES 8 10 12 spatub to make ~\lre II IS thorough l) combmed
PIIEP TlI"'U; ; 5 m,nutes Pour the bJller 11110 thl' pr"plrcd p.IIl(') and
TOTA L TIME: 40 m,nutes plus cooling lime "Illooth dIe top. Ihk~' IU1II1 a wOOtkn ~kewl'r
IlIwTll·d 11110 till' Cl'I1I~'r of tl1l' (ak~'(\) com.."<; 0111
);". u,(' '/!'l',1 "/"'11/ j (III'S ••r/rtIJrill.1!. .(.,r cui,.., flit' wllh a few crumbs attacll ..-d. 20 to 25 IIII11U1l"<; lor
1U\'-/'I)~'r (dkr ,., tllj" "Int ("k('. Set ,m,ffl'JIIUI( tITiprs the mund b)'t'n or 15 10 In 1II1IlUII..,<; lor 11ll' slt"el
,1II1i till" dON,IIIIIX rlIJlnlftr"1I> ,'1/ Jh'l,'t' 5.f2 ~';Jh.. rol.;lUlll; lit.· p.IIl(~) h.l.lfw;t)' th rouf!;h b;lklllg.

cup wh o le milk , at roo m tempe ," l ur. s . Udore eoolmg. rim ~ p~rlllg kmll: around tl1l'
larSl ' e gg whi tIS, at room lempe," lu.,
6 <,dge of t h e rJh'{s) to loosc.'l1 from th e l);In~. Geml)"
2 teas pOons almond .xt ra~ t (opllonlll) 1111' Ihe ('akl'(s) Oll t onto a parchl1l~'m-lllwd pbtl'
1 teaspoon vanilla ' . !'/ltt Jnd ped olftht: parchment oll ihe bOllol1l. Hl p the
2Yo cu ps cake Iio u r ($file page 539 ) cake(s) upTight onlO 11'lre r.ld..~, dl SC;lrd till' <.ccond
,% CU P Ssugar pll'ce of p.lrchlllem, and kt cool cOll1 pktcly hdore
4 teas poons baki ng powd er !~I!ng (Sl'l'I'.lgl· 531), 1 102 hO\lN.
tell l pOOn la lt
12 t llbl esp oon s Cl Yi I tl c kl ) unl illte d butter, To Make Ahead
softened Afie r thl' e,l k e(~) h JS rook,l, \I call bl' wr.lppl'd
ligh tly \II pb~tlC wmp alld h'pt ,1 ( room tl'mperJ"
1. AdJII~t Jll 0\...·11 rou: k to Ih l' IImldl ... POSIIIOII ami m r,' lo r lip to I day. Or. wr.lpped lightly III plasllc
h\':l1 11K" O\'cn to 350 dl'grCl~. L I~I1[I}' COli tWO wrap, tlll'n fotl. the cake(s) call be frozen for up
l'I- or 'J-l1Ich round elk ... pails or 0111.' ') b)' 13- [0 I Illo lll h. ])l'(rost at room le m p"'r:llIlTt' lx:fo,.,

!I1ch cdk... pan wlIh \'cgctabk 011 ~pr:ly. tllt'n li ne UIlI\'rJppillg and fro~t\llg,
the bottom(s) WIth p,ll\hrn('llt pap~'r (S('e p;lgl'
529). Whisk the lIulk. e~ w illies. and cxtrJClS
logether III ;a hqlllJ mea~uriug CIlP Jnd ~t JSi de.
Testing : The Belt Ro und Cake Pa n
2 . W l u~k the nour. S\l~a r. bakmg powder. aud yl! Doc~ d1(.' fYpe of cake pa n ),ou IISC mak<' a dIffer-
tog~'lher III a I.Irg ... bowl. (kat t he !lour mIxture ence? Ye<>, and we'vc baked our f.l ir ~hart' of pa le
and butter togethe r with .1lI decu ic Illlx,'r 011 cakl,<; or, el'{'n worse. 0I1~'S that havc refuS('d 10
low ~Ileed UI1t11 the nl lXlUl'l' 1'l"SClIlbl,,<; mOist turn out of Ih e paIlS regan:IIL"<;~ of how dlhgt'lIIly
crumbs, I to J IllIllUles. we greascd dll' m. Wl' b,lked three of o ur baS IC
cah's III 17 d,fii:rem paIlS, JJI of wl u ch rAnged
3. Ile at III .111 bm Y1 cu p of the nl]l k m Ix ture, wlddy 111 pr ice ~nd COIl~l ructl0 n . te~nng <'le h
Ine l'<.'ase Ihe ~pcl'd to tlledJlllll and beal unnl o ue for (I u ic k rclel't:, ..'WIl browill n g. an d ol'c ra ll
~1Il()oth. I 10 .. II I11I U t~·S. ~c r~llllllg dOWII Ihe bowl appearance. For the Ileall'St an d III mt attra e-
tiw ap pcar:lIIee, wc prefer (.l ke5 bak,'d in Iuns
w ith straight ~i d c.~. O f Ihe 17 bra n ds we Ie<>ted ,
!Jl!J l :Kitcli~, :jjp: A TENDER C AKE In- hh'd th e C h ica g o Me la llic P ro fessiona l
Non s ti c k (S H .95) Ih e best. In addit io n to pro -
White c ake s e re sup po sed to be more lender and
m (llins Ihl' bt'SI brow ll m g, !lll' non sti ck surfJce
dellce le Ihen yellow ce kes, yet ell too often they
ensured Ih l' q UIC kest and beSI release ewry lime.
t urn o ut gummy or cotto ny. Tha t rick, wa fou nd
out after making lots of b ed cakas, Is In t he mixi ng
method. By beal lng tha flour mixtu re wit h t he butte,
(mu ch like for II pia CrUSI ), wa wara able 10 pravent
Ihe flo ur fro m absorb ing too much liquid. whic h, In
l urn , makes a lighter. fluffia r caka. Also, although
many reci pes beal Ihe egg wh lta s, Ihan fold them in
fo . is Ug hter tex lure. we found It unnecessary he, e ,
and so we Si mply combined Ihe m wll h the milk and
e xt ."c!s.

TH E AMER ICA' S TES T KITCHEN FAMILY CO OKBOO K


Preparing Cake Pans
Simple, sturdy cakes requi te IIUle more than a
quick sprilz 01 vegetllble 011 sprlly In the pan
to e nsure II qUlt k raleue. But tender and more
delical e Illyer cllkes requi re more attention. To
ens ure II dependable retea5e. pans should be
coaled wilh vegel"ble oil spray belore being
Iii with II lrlmmed piece 01 parchmenl paper.
The l)llper preve nts Ihe lormation 0111 tough
OUler crusl lind helps Ihe cake hotd togelher
when il II removed Irom the I)IIn.
L TM UICk 10 getl,ng a piece of PMchmenllhilt fits
the bottom of a cake pan IS to IKt\.0lly trlKe!he
outlo ..... of the bouom of lhe p.-. 0.110 the pa.ctvnen!
When cull ..'9 OUI 1M OUII' ...... cut on the InS..:Ie of the
~ ..... so that the round lots sougly 'ns.oe the pan
l. COiIt the Inside of lhe pan Ilghtl~ Wllh vegelable
O, IIP'lIY
I. F,I the ItI",""",, poece of O¥<Ohmenl ""0 lhe pan.
TM _ay w,D help 1M parchment adhere
CREAMY MILK CHOCOLATE
FROSTING
M... KES about 2 CUPS. enough for one 9 by lJ·,neh
sheet cake or 12 tupcakes
ST... AT TO FINISH: 10 m,nutes plus coo/lng t.me
'n,t Jimd ItXIllrI' ,~r rI,is fo'-'lIIt~ is I,,,'.«r I',.m ,'II,,·D,
"'''km.C If pnfr(f .r.'f <I'N'I (,li:n ,,1111 (/"~lIkN. Iml Ill'!
.1!<"III.ft" 1"I~'r ("h·s. n" rMP'" (,11/ ,.IS/Iy IH- d,'IIb1,d.
'l1,i$ jroslm.c nITd, I,. (0"" 11111/ ,/lId.'f1l .1;" "/",,,, ""
'I('
/HIII' 'w:r.,,.. il «ill m,d . .s"I,I,m "(((,,dmCI),.
10 ounces m ilk choeolate, choppe d
IIIbl e5Poon co rn sy rup
Pinc h sa lt
Yi cu p hellvy c rea m , b ol!lnlil
Yi cup confectioners' SUlilll r
a Illbi esp oons ( I stick) un Slllted butte r,
cui In lo 8 p ieces lind c hilled
1. J>1.lI:e tlw cho~obte. ~orn 'yrup. and s.1l t III
3 food proCl·s~o r. \Vi lll the m~tl I11 1l' fUlll1l11\,:.
gradll~ll)' pOUT tlll' bol lmg: ffl".ml throu!-(h th~'
fCl'l! tIIbl.' .1 nd prol'l'~' fOT 1 Il11l1ute.
2. Add the cOllfc(UOIll'~' ~\1gar .\IId fOIllIllIll' to
procl'<~until comb llll'd. about 30 ~ecollds. \Vlth
thc m.lchillc rl.llllllilg..Idll tlll' Oultl'r through Ihe
feed tube. om.' piece ,11 .1 tl11ll' ..1Ild pron:',~ \lntil
smooth. about 341 sCfoml,
3 . Tr.III~fe r tIll" /"r(X.UIlf: to J Illl'llllllll bo\\ I alld
It·t fool .1t room tl'm pcraltll''', ~tlrrlllg fn'qucntly.
un til dlld:. doom I hOUT.
To Make Ahead
TI1l' frm tmg (",m bl' lIIadl' up \0 2 day' lhl·~d
and refri~cratl·d . wr.lPl'cd tI~luly 111 pb\tlC Wl".1p.
Ikfofl' lI~ing. li:t \I.llld ;11 room tClllpl·r.1l11rl· to
softeil. th ... n w lmk brlcfly to rl·-HutT.
5eJt :KitclieJl !jjp: M .... K E YOUR OW N
Eve ryone 'aves frosting, el thor on a cake or on
a spoon lale lit nl<;lht when no one 15 looking.
The dIffe rence between store· boulilht frostIng and
homemade, however, Is d ramllt!c. Sto, e-bought
frostings laste grainy and lake, whlle homemllde
frostings are smooth a nd have a good , honest Ilavor.
We trIed milking frostings with s hortening. a s many
01 the recipes we researched suggested , bul found
thllt nothing beltS the flavor of a frosling made
with buner.

When Good Cakes Go Bad
Even tl'Kl best'~e cake batter (an turn Into
a terrible (ake If not portioned Into the pllns
evenly. This usuaUy happens becaus e you're
eager to get the ~ns Into the oven. But take
your time and make sure to pour the w.me
amount of batter into each pan before baking.
v ... RIATIO NS
DARK CHOCOLATE FROSTING
::)UbSUlutl' H OIlI1("C~ mdtl't! 'ClIlI'i\\n't or hu-
Il'''Wl'C( l·hOl.'obt,-, lor till' 11\':1\"\' (I'\',lI n ,lilt!
I'\'(!Ll(l' th ..· l·on(..·('lIOI1 ..•..... ' '1I~lr to' :! c u ps, B..,u
:! [,Ibk..,poons cocoa powdl'r I1ItO lI'l' IlIllIl'r and
,ub':l r mixtun.',
COFFEE FROSTI NG
Add I IJhll",lOOlI 1Il~tant t'~pl'\'~)O (or..j tl'a~,x)On ..
mstJ,11I '-'OI1<:l') to thl' h.."II'Y r"-'J IIl, \'J!1llla, and
~lh IIlIXfll"-'.

PEPPERM INT FROS TING

lh·dtJCt· tIll' \'J mlb 10 V. tl'JSP<X)l1 ~nd ,ldd
I VI f(':I \POOIl~ pcppcrm nn l':l.fTJC t to 11,\, hl'a\'Y
(""-':1 m, vanilla, ,111d ~.d l nUXWI'\·.

OR A NGE FROS T ING

You will end UP wIth notlcellbly uneven (like III~fS
(.. nd an unetlrllCII'" ceke) II yOtJ do nol teke the Add ..j t\' a$poon~ t~sh Or:II1!!l' JIIICl' :llId 1 Y, IC:I'
tome 10 O)O",on Ihe Miler ca.elullY 'poons J;r.tll'd Or:IlIJ!l' ICSt co tfll' hCJvy fTc,un.
V'J mlh. ,llId "all ml Xlllr\',

PEAN UT BUTTER FROSTIN G

QUICK AND RICH VANILLA I )" /I", /l j r "Mj.bl,,,,,,rd IIr !t.I/JI("II"','!II1I I'!me, !II
FROSTING Ih;j n:r;pr,
", ... ItES 3 cUPS
R edli n' Ilw bllttc r HI :! "ul'ks ;111<1 thc «1Il-
I".'(IIOIW'" SUt::JT to 1Y. nip". Bl'a1 1 <up <n:alll)
ST"' ~T TO FIN ISH : 10 mmutes IilD
pcanut buttl'T nllO til<' bUlIl'r and ~\I~1f lIllxtu,,-,.
'/1,;! m,Ih") fI""l\'/' .IR'slm,~.I"(" /l/v,I,,)w 8· ,>r Y'III£/i
...,kr "r" 91t)' /.l·m(/i slU'(1 ("kr. tW " Ilrm"/,')'rf •• ,k(,
"1(1r Ii.< I)I'I'I/'s h,,'l/ Cll'i' (P.I\~' 536), '''CR',I.\(" lilt' Trimming the Cake
Irr,,,,), err,11II '" I "r/J/()/,.,.'I/j, ,I,( ''''/tIT ,,'
.i Sli{b, .mll
,Ill' (,'/lld/II'/,m ' SIIC,lf /01 J wl'5. Ill' s"rr ,.' IISI"' "".sotl,n/ Depending on the cake batter and the type
I,""", Ire"' .>. )~""fr" 5Im,":i ",11 ",sir .,,/1)', of C/lke pan you have, you may wind up
with a thin ridge around Ihe edge 01 the
2 ta b lespoons hea vy ( .,am clIke from where the batte r climbed u p the
te a li poo n va nilla , xtra ct sId es of the pan as It baked. You can ,Ither
Pinch sa lt leave the ridge /IS Is (you can'l see It aller
2 YI st iC kS un sa lt,d butter, soft e nlld the cake Is 'rosted), or you (an trim It away
2% c up s confeCllon, . s' s ugar if you p illn on si mply d U$ling the cake with
confectione rs' sugar,
;"m tIll' flX'.lm, \~u lIlI,I , ,md >all tog\'tlK"f "I :, SIl1:111
bowl IItlll1 th\' "tit dl ,~ll"''', BCJI til\' huttcr 1\lth
;UI dcn n c 111lXa on lIwdlUm- lllgh 'IIn'd unu)
>lllooth, 30 to (,(1 <;c(ond,. 1I.,\'du("c thc ~pc\'{1 to
Illl,dIIUlI-low. ~lo\\l)' "dd tlK" cO llfc\"tlolh.'f<;· \ug.ar,
,md lx'J I unul slllooth,:! to 5 1llItllltl'S. Ik:it III th..,
..,I\.'alll lllIXllll\.'. lll("-'J<.c Ihl' 'IX,..'{I to llI,-,dlllm-h!J!h
:md bl.',11 until tl1l' llll Xflll\.' IS hJ;hl ,md tlnll):..j 10
X lllIIllJll....

To Make Ah ead
Th\' iromllto: <'~Il b\· lIudl' Ill' to :! dJr' Jlwad
,lIld r... fn!>l'r.ttl'd, \\ '""PIX'" l1J;hth In ph'll<': \\ r,lp. U""I! a PiI'1l'\(I krllie. tl1m _al' u.. tough noge
Ikrol\.' \l~lI1g, let ",lIld ,II room 1l'mlx'rJwI\.' 10 around the edga of the cake
·.oH..,n, thcll \\ hl~1. bnCfl} 10 n.'-Iluff.

T HE A M E~ I CA' S T EST It IT C HEN FAM ilY COOK BOO It

Cake Frosting 101
Most home cooks think a bakery-smooth frosted cllke Is well beyond their ability and milk, do with
a cake that ~ Iooks homemade.~ If you foilow the directions below, you will be IIbls to produce an
attractive lind professional-looking frost ed cake ell si ly every t ime. Dipping the spatula In hot wllter as
you go alon!jl will help create a smooth coat of frosting.

W,th II hUie "ttent,on to deuill and II lew t"cks 01 the trade. ,n easy to turn out a perf.-.:;tly Irosted cake (Ieftl and
m"ke uneve" and unattract,ve cakes (like the or>e on t he "grot) II th,ng of \he Dast

I. Dollop a lmaIl amount of t ile
frOSI,rogln , .... c;..,ter 01 a "IIIne< Of
cakestand to toelD...-.o-.or tna boltom
Ia'f'l!< ()t cake '" the elate and prevent
,,'rom shdong
2 . Lay tl'M! first "'yet In tho1 center of
l he elan .... and Covel' l he e~D<>Hd
platt .... w,th S'''1lS of PIIrchmen,
Pllper 10 heI" keeo ,I clean. (W'OIng
smud9"" of SlIclcy frosl,ng 011 II
""'II. .can be d,lhc;ull o<>ce the
cake 'S tully decorated.)
1. Gently bnNl aWM-J any large uke
crumbs, ll\etI doIlOCl about 1 CUll ot
lrost'ng ,n lhe cenl .... of II", c~e
SIl"...:I ,nlO an ....." Ia....' 'oghl 10
I.... ~ A. th.n, ollset melat >Ilalu"
wor1<l ,eally well hefe bul 'f you
do'I'! have one, us. a robber spatula
or buller kn,f.

-~~
• . Lay 1M sotCOl'ld layer on tOIl.
mak'ng lure tM Irte's are al'g...-d
Brush away any Ia,ge c,umbs. dollop
anotller CUll 01 I,ost'ng In tna canle<,
So Gather II lew tllblesll<>ons 01 ltOlt,ng • . Alter you' ... "OIted the SIde!.. gently
onto the t,p 01 the soot ..... '''''' QOtfIIly run the ~ 01 the ~lvIII aroun<:I lhe
iIr'1'\e", JI onto the SIde of the CiIk. use lodes to smooth out .... '1' bum!» and
gentle motoons and don, Ilf'8S$ 100 tidy lhe ..... _ e lhe lrosl'nog 'rom

..., .....
and sDtftd 0<.1\ and sloghlly 0Y0If the
hard 01 you WIg w,nd up w,1h crumb1
on the frostong Oean oil the sootula as
. . . . - WIth paper I.-S and_I
!toe 10(1 and $odeS """VIS Ag.an, SlOCl
ana cINn troe spatula of CfUmes as
....oed 00n1 retnQYIt , ..... paper ""ps
all the ~ around the Cilke Don't unt~ you _ cOl'nl)leteiy I,nos/'Ied oeco-
wQ<'Y If trus ~ .sn 1 smooln. I'lIIIIf"I!iJ t ..... c;tI~e
Cake Decorating 101
You have a perfect ly frost ed cllke, wllh a level top and clean, sharp corners, bUI maybe you want to
embelli sh il for a party or special event, A professional uke decorator might pipe In t rlcale flowers
and borders using a pastry big and Up, btll what about the occasional baker? Below are some ell5y
techn iques for decorating cakes that don" require special equipment or professional eKperlence, All
you need Ire some si mple, readily available Ingredients and a few tricks and you can lurn out a speCial
cake for family and friendS,

TO HAKE IIILLOWY SWIRLS : Use the bac k 0 1 a la,ge TO DECORATE WITH UICED AL HOND S, Am , nge
dinne, spoon 10 make blllOwV sw .. ls 01 "OSIIng 0!1 Ihe "hced almonds (0< Qln(!,ed " u' I, fresh be.rles, or even
lop and sld~ 01 the ~ak. uns prayed fresh .0 ... peta l,) on ~II U~ patt ... m
".ound lhe edge a nd center 01 tl'l<l cake

TO Of COli AU THI SIOU , G.ntly oren loaSled
sweelened COXQnUI mlO lhe I r~"ng. allowmg the
ex~en to tall onto tM parchment P'Otectlng lhe piale
Or try U!.lng shced almonds. Ilfllry chopped nuu. ""nl
chocolate ch,ps' coiorlul CfusheO ha,d ~lInd , es , Of
colored spnn~,
TO HAKE SHAPES: Colored SUO/I' or SI)f.nklei. can ada
II speCial touch to II lrosted cake To ePl)ly the colo.ed
s.ugat ,n rreal shapes, use a W\oIM cook" culter a ••
gu,de ~ VOU·~ cov.<ed lhe area OIIU,r,ed by lhe
coolot> culte,. ca'efully 'emove the cult... 10 . _ , .
fanc,ful deco<at ,041

TO WIIITI HESSAGES 'H CHOCO~ATI : Place chopped TO DECOllATE WITH CHOCOLATE SHAVIHG S , use II
chocolate kn • "PIMf-io<;. bag a.r>d Immerse the bag ,n _table peeI..- 10 shiIove a sernosweet 0< bottersweet
hOI (bul not boIlln!!) wal ... unl,1 the chocolale ....." Cnocol'lle bar over p./Ir~hmenl S,mpIy ,hale.the
WIMon the chocolale IS ..... ted. dfY lhe bag tl>orc>ughly. ShavIngS off the p./I,chrnftnl onto tM lop 01 the cake
thMI ..... p off II W\oIU pIKe I,om one cor ...... 10 create
.. tony SPOUI Hold,ng lhe bag ,n one hand. gently
s.QU&e18 the chocolate f,om the ~ as.,.".,. wme

THE AMERtCA'S TEST KITCHEN FAM ILY COOKBOOK

 MAKING SEVEN - M I NU TE FROSTING
SEVEN-MINUTE FROSTING
MAKES 5 (\,IPS
stAn TO FII'I'SH: 15 m,nules IZ!D
n,iJ I'M/m.il slmultl II(' 5p,..,ul ,II' I...,Y dud:. III.."
W1'pl ,,11(1 IItfl. ~IIWY SU1r1S UiUtC I/If' b.lCk ,!f" Spool!
(.'rt' I~'.\'" 5f:!}. 'n/is rtrrpf' 1/1/1 '/11&( fl"'II.CIt fer 0.1
""'.'<1)'1" roll'f', " rlmY'/II1,(,1 (".h. (l' w" 9 Ill' I )'Jluh
' hITI r.&/~.

1)1S, c up s sugar
2 ."',,. 'gll whites, iIIt roo m temperature
6 la blnpoons cold waler
l )1S, t ablespoon s light corn sy rup Tho! only way to .... k. thJSI1'la9O(IIIIy flulty. snow-wh'le
14 teupoon cr•• m o f lariat Iro$t,og ,$ to wh,p 'I In II bowl set oYef II doubl. belle<
we four>d It '"'5'.51. lhough. to 5&1 II IIIrge bowl 0V<I1" II
Pinc h salt
pan of Slmmtr,ng wilIer (r.ther tn.n use. double bo,l.r)
teaspoon vanilla extract
beelluse lhe bowl prov,des more wh,polng room

U rm~ 2 II1dw~ of WJIcr to a §inlllll'r in a brg\'

~;I\ln·p,lIl. CUrl1bllll'
the ~11!;<lr. q;~ whi l c~. waler.
Testing : The Right Tool lo r the Job
corn ~yrllp,
ere.1I1l o( (.lft.I T. :lIld ,all III J L1r~c
bowl. l-olloWII1 I; !Ill' photo. SCI the bowl on~r Fro'tm~ and dl'cor:mn.: (J!-..c'\ I~ .llmosl .h much
till: ',llll"l'pJIl ,md be;l! \\ nh J hJ11<lhdd l'll'cuic fllll 3\ I'Jtmg them, but I1IJll1'u\'e rm!;Ju~r .IIlY old
IIlIXl" 011 11l~h ~pc~'d llIlIIl !Ill" l'gg Whlle-, ha\'.' kmfl' .lrouml tlll' c~h' .111.1 111 .l11d om oftlw fro<; l-
'1uadrupll·l\ 111 \'0111111<'- and arc dunr. about 7 mg 001\ I can hI' somewhat trlcky. nor 10 IIll'U-
Il1mut~'\, It.elllOVl' dl~' bowl from thl' \aun'p:m, lion 1l11"\~y. We find .m 1I1I'XpCIl~IW otT~~'r ~rJ[UI.1
add rht, v.nlllb. ,md conWlm' !O lx!~1 for 2 min- mdl~pt·ns..l ble for tim :111(1 ~\'l'ral olher kll('h~'n
ut~'S. Uw 1l11111edIJldy. u,ks. The dip III til(' hl~d~' lIeJr tlw handle kt'cp~
your luno hlgb ,Ind kllLLckll" TClHm...·t! fmm thl'
VAR IATI O N frostm~, And smce the blJdc has no <;C'rral~·d
FLUFFER-NUTTER FROSTIN G cdgl'S. thl' fro<tlll~ b'Ot'<; 011 \lIIooth :Iud nd!:t~,
-niifwSfrIl.1! /I/S/tS tJ/l('(iIJlly .~d Oil (/",(,./,1/1' (dkr. frt,(,. An ~-mch Omet \palUl.l I, p~'rj~'n lor I'm,,-
MKrowavc 1 cup smoOlh pt':II1U1 bu u~'r umil ing CJkt.... whlll' rhc .jy,-mcll \'Cl"SlOn I\JII~I nglu
It i\ ~ftt'n{'d hut nOI hOi. 10 to )11 s~'conds. Sur for frQ<;urlg cllpc.lI"e~. In Jddmon. OWl ~PJIIIIl"
10 bll'nd III ~l1y wparatcd oils. thl'n fold U110 thl' C~I I
1>..' u\l·d for 11'\'l'11I1J:: uff \I ry mgrt'dll'IlIS 1\ hell
frostm~ :Ifter b~..'atm.: 111 till' \'.l mlb.. mca~unll~, for Il'wllllg cake b~II~'r. tor lran,-
fl'T r lll~ cookll's frolll b:.llllg ,hCl·t'. a~ a \Jill':
spalula .. md for <;crl'lIIg l-;Lh' \11('1'"
[jv l J(ilcIi~1I [jjp : SEVEN-MINUTE HE AVE N
This class ic frosllng Is more like glossy, snow'whl le
meringue than frosting d ue to Its fl uffy. e thereal
te.ture. And becliuse o f Its unique COOkif'l9 method.
the rec ipe yields lin lImp le lImou nt-the re is Si mpl y
no wlly to hlilve o r decrellse It (we tried). But
Ihll t" good. becllus. wh en you Ice a cake with th is
frosting you relilly lay It on thick. then fllshion big
pretty swi rls. Depending on Ihe cake you are Idng,
you mlly hllve some e~l rli ' ro stlng .

e.k.,
 DARK CHOCOLATE
.md \ll lId, IIlltd rompktdy lI1eorporJted (dl~'
CUPCAKES banl'r 11'111 I'll' dlll·k).
MAKES 24 (upeakes
PII EP TIME. : 10 mmutes s . r ill thl' l'UplJl..l' llI1l'r-. .lbom 111'0-1111,,1,
TOTAL TIME : 45 mInutes plus cooling t,me lill1. Ihk l , lII1111 ,I woodell sh'ller 1Il'\<.'T!l'd Into
tht:" n'l1tl"r 01.1 ("llpc,l ke ('Ollll" OU t 11lIh a t"'w
QUirk /" IUlike "m/ rwy d,,>{()/,u,'),. Ihol' (J/l"dJ.:rs Mil crumb, ,lIudll'd, l!i to 22 III111utl'S, mt,lIlIlg the
/.1' JlfU "';1(1'111(' 1I11/rPII/ thl' usc l!f,m dame m'.w~ pml h,ll f",I> th m lll,:h b,l k m ~.
n,;~ rNip/' nlrl /,.. rd"iI), mt III /r,d(r!! )'id,/ 12. ) ;'11
WIll IIml J (III'> ,!rrn>Slm.~ M icc 2~ (UJ~"'·fi. 6. L.'f Ihl' flIIKJl..l" cool III thl' p.ll1> on \\ m:
rJd" ti,r -' 1ll1l1U!,',. It.'mow fro m th.' PJl1~ :md
16 t"blespoons (2 $tlcks) unsalted butter, cut It'l cool cOInp!t-td\ on tlw raeh ht-foTl' fn.l~tin~,
Into 16 plecu Jhom I hour.
" ounces bittersweet chaco."" , chopped
1 cup Dutch'processed coc~ powder To Make Ahead
1~ cups en,purpose Itour Thl' c\1~K,lh.., can h,' ~I " ,,'d. Ul1(ru'f~'d, 111 ~11
1)Ii teaspoons baking p owder ,llrught l"tult,mll'r al room tcmper.Hurl' ti,r II]'
t' .. spoon baking so da 10 3 .1,1), or Irlll'.,u 111 zlppc r-Iod, fi-t'C/l' r bah"
ItllSpoon salt for u p 10 .1 \\t'I'I... I k f"),, af roOrl1 temper,mlr.,
4 'a,ge '1I9S, al room temperature ltdim: fro~llll~.
2 Itllspoons lIa nill /l IlIlract
I Yi cups sugar
cup sour cream
Oven Temperature Matters
1. ~hll'()\\,I \'I.· the bun.'r. chocobl\', Jut! CO('OJ
tog<'dll'r. II hl~killg ofu'll. until I1Idl<'d ,md Just 2S degrees make s a difference in this
<;moolh. 1 (O .1 1Illllutt"'o. St'l ,Iml., to n)()1 111m) chocolate CI" p(:lIke rec ipe. Baked at 375
JII\\ II lTm to the toudt. degree s. Ihe cupcllkes form odd peak s.
Baked al 350 degrees, they form domed laps
2. f>Jk.mwhlll". JdJ ll'i( ,m OWI1 rad., !O !Ill" lluddk thaI lire much easier to Ira${.
PO<IlIOI1 :lI1d Ill".u the OWIl to .1511 dq.:n·~',. LIIl~'
[\10 I11l1llil1 pan, wnh cupcake 11Ill'r' WIII,k
thl' flOUT. h,l~lI1g powder. ba k il1g ,(1(1.1. ami "'lit
H~~'lher 111 J 1.lr~c ho\\1 Jlld '~'I a,uk.

3. WI ..,k 1Ill" l'~" ~nd \,:uI11b 1%'1.'I11..:'r 111 ,I lJrgl'

howl \loIII\' \\11IIk 111 lilt' 'II!;-U uIIIII..:ombmed.
\Vh,11.. 111 Ihe looll'd chocolatl' tlu\tun:,

4 , "lIt olll,-thlni ollhe Hour 11lIxtu1\' owr the

h,lItl'r, then II 111',1.. It Ill. \Vhl<1.. III Ihe 'olll1r e1\',111I,
.... ~IO ... T ]15 OEGREES
':lIfi Ihe a'llI.lIl1l1lf; tlullr 11lIXtlln' on' r tIll" h,luI'r

5t.Jt :KilcftCJI 5 ip : THE ULT I M A T E CU P CAKES

The ultimate chocolate cupcakes tasle juS( as good
10 adullS as they do to kids, The first key II to use
both cocoa and chocolate to really drlv. home
the chocolale flavor. Second, we found Ihat using
mell.d buller made these little cakel more tender
and eliminaled the need for an electric mixer. Lastly,
sour cream makes the cUp(:akes tasle even moister
III"'~IO ",T no OEGREES
Md richer.

THE A M ERICA' S TEST KITCHEN FAMilY COOKBOOK

Tasting: Dark Choc::o l ate
I ),Irl dHKOI,u~' <,()un"~ ~unpll' e uou~h , thou~h III
re,llltl, It IS annhm).: hili "nllpil', l OCJ[\'d ronlt'-
II hl'n.' hetween ulIlllhocol.u<' ,lIId un,we<'ll'lled
dlO~OI.I{l" dark dl[X:Ol.ltl' I~ Ilude l1I~tly fronl
{II 0 ba~1C l11~redlel1l': chocolate liquor (ml,I\'l'\'I-
l'ned ehocobl<') :md '11!!:,lr, Alrho\l).:h thl' lerm
"tbrk" h:1' no ofiicial llle,ll\llI).:,1I ).:I'IIl'r.IHy refeT'l
10 lhocubte< I.lbekd <II'l'I'{, ~enmwect, or bm,-'r-
'wel'I, e~ch \\ \th I'arylll~ JIlU)Ullh of 'U~,lr
I l op1ll).: to mJl.' '011\<' ~el1<.' of tim confusIng
Jruy of dJrk chocolale dlOlCl'~, I\'l' 0'1&lrllzl'd a
1~'lmf:' W.' IIldudnl nm., <.llllpk" I,Nmg .'arh
chocolal<' TJII. III ChOCOlJtl' \,IlIl"l' (pag<' (53),
and m Flourlc., Chocolat.' Cah' (rag.' 551),Th.,
n.'~lh bml'r (Jnd e»l'l'n<I\',-,) dark ChOi;O!Jll" dul
not \(.·on: well III our 1,1'llIlg. rh('<.' dIOCOlal'-'l.
l\l'rl' noted for hal'lIlf,: (ol11l'k» 1l.I\'UT profil.>;"
bm 111<') Iwn: 1I(lI 1l"('e",lnlr iliOn.' h).;,lble.
What. dll'l1, to bur? You don't 11;11'<' to shell
'HII a 101 oj money or ~",lTeh gOUTl\H'\ <hop' to
find ,I \\ m11ll1g hr,lI1 d. OUT 101' dlOlle 11':t< Ill<'
1I1.'\,p.'INI·<' .md uhlqultous H e r s h ey's S p ecia l
Dark, with tl1l' n.';I<;(lI1ably pr in'd el11T,mldll
BlIIl'I"'\\'el'[ ChOi;obl., nOi far bchl1ld
fjeJ t J(itmCiI !lip: EASV A S A MI X
We wan ted t o come up with a yellow cupc;:ake
redpe Ihat was as easy t o throw toge t her as a
bo~ed mb, but tas ted even be tt er-and we did
It . We found t he key to ac::hlevlng " good, tend er
cupcake texture (on e rem in iscent o f a yellow c::ake
made by c re aming buner an d sugar toge ther )
was a com b i nat ion o f butter mil k , ba k ing soda ,
and b aking powde r. The acid ity of t he butt erm ilk
In com bination wi th t he two leave ners gives I hese
cu p cakes a good tift.
EASY YELLOW CUPCAKES
MAKES 24 cupcakes
PAEP TIME : 10 m,nules
TOTAL TI ME : 4S m,nUles plus cooling t,me
11.' (.,,(ti,I ,WI I" UI'('WUX 11,;.( I,.II/cr <'r tlu' ml~·'I/.:r"
u111 bc ""1,0;:11 01/1/1 mf,/J(',)" 'I1,is T,'(jlli' (,Ill IN' "".'11)' ,II'
II! III,lf I"~ )'irld 12 fUp(<1k,·s. )j'lI 111/1 II(/·a f (Up> ';/
.JTt'$UI'.~ II' icr 2-1 fIIpmkrs.
,
3 c ups cake flou. (see page 539)
, t. aspoon baking powder
teas poon salt
"4
2
large 'ggs, at room t emperatu re
t ... poons v anlfl a .~t.act
1~ cups sugar
12 tab lespoon s (1 );1 sticks) unsa ltld butt er,
melted and coole-d
1)t.. cups buttermil k (see pag e 491)
1. A(~II<I an own rack to thl" 1l1lddl,' ]1(""111011 and
heat 111\, 0\'('11 to 325 dL·I-\I\'\'). Lme Illll l11u,lin
pall' wnh cUIK;l h "lmer<, \Ilhi,).; till' !lour, h.llll1g
powd.'r, ,""h, ,md luklll~ '>0(1., 1(~.'lh.'r 111 ,I I.IT!!"
bO\11 "ml ~et l~ld..-.
2, \Vh,,).; the {'!!:!--'" Jnd l':Jmlb I~elher 111 J 1.11}:"
hol\] Slollly whlsl III till' <U!{M ul1ui{"olllh1l1ed,
W IlI'.k 111 Ilw mdtl'd 11IIttn III Ihn.'", ,1.1.1111011, lU1tI]
COll1 l' k'll'ly COrnbllll'd. \V h l1k 111 ti1l' hUIIl'TI111I)';.
3, S,li olw-tllml ot!lll' tlollr 1111:\1111\' Ill"l'r Ib l, h,1I-
wr ~nd IIhl<).; II m (J fl'\\ Strl',lk" ofllour ,ho(ll;!
n'1I1~rrI). H.l'rl'~1 I\\"!c<' wrlh til\' n'lII.mml).: t10ur
nll'\ruTl' Jnu t"ontlJlu.' to whr<k th., h,(IIl'r ~,'mh
\lnlll m(1\I ]urnp' ~n.' ~()nl'. 1)0 nut Oll'fllli,
4 , hll th.' ("upeale hm'T'< ab()m t\\lI-tllIT\l, 11111
B,ll., IIIltt] a \\1:'.c><I<'1I ,kewer iII,<'rled 1111<) till'
~cnt.'r of ,I llilKah' <"onl<'~ out II'l\h ,I Il'l\ ,'rullll!,
,m,Kh..-d, l~ 10 11 mmUIL'<;, mUml!! till' ],.IIl" h,tll:'
11,1) thmu!!h bak1l1!!.
5 , Ll'l {h e cUIx:akl'<; {'oo] 111 t h,.. p .m, on 1\ In'
Tach tor 5 I1lmut<'~. llelUOI'l' (mill the p,ur, .nnl
k-I lool COl1lpll'll'l\' on till" rJ,'h hct"Tl' tnN1I1g,
JiloUl 1 houT.
To Make Ahead
Th.' <"1I1K~h',
(JlI b..' '1On.'<1, uniro..ll'd, III ~n ,lIr-
l1!!ht l"OI1t~III"T ,It I"Q()I II tempt.'r.nun' '"r up to J
da)" or troZl'!l III zlpp<'r-10l.'k In.'l'zl'r ],;I!--" for III'
10 ] \\,'ek<. lkfn.N ;It room Il'lI1l'l'r.lI lIre beton'
fm~\lI1~,
 \'q;e l~ble
011 sp r,l), thc11 1111<' tl1<" b£lItOIUS wilh
parchm.·m p,lp ... r (se(' pJht' 52'.1).

2. Whisk till' flour. bJJ...mg rod.l. bAmS powdn.

;lI1d "lil log.·til<"r 111 a lJ'llt' bowl and ~el .I'id .... In
a scparall' txr.... 1. wll1~k th ... bollll1 h \\Jt~r. ,ho("o-
btl'. COCOJ powd.·r, and m"~111 ."'prt·~'\O to~Clher
umil sm ooth.

3. He~[ IIl l' bult~r Jnd ~lIgar tDg<' d l<'r III J b1):l'
bowl w ith an elcctnc mlX<'r 011 lI1 (."dml1l spcnl
1111111 hght and fluffy. J co (, I1Il1lut ~·(. 1k.1I III [he
cW. one ~t :I tlllIe. IIl1ul IIlcor por:Hl·d. ~rJPI11~
dowli [h~' bowl llid bt'J{l'~ .1< ne.·Ilt-d. Ue.1I 111
thl' ~our en'311l and v;uulb.

4 . ltl'duce the spl'cd to low and 1x·.J{ III one-Ih,rd

of til(" !lour nu xtun·. lIe.lt III h.tlf of tl1(' choco b [~
mlXHlre. R e pc31 II uh h31f o f the rcnlJillill~ f10llr
Il11Xnm:. 111<"11 the TCmallllllg dilleobte 1l11 X \llr~·.
and finall y th~ rell1311ung no m lIuxture.

5. Give tltl' b.ll1l'r a final qlr lI~inf: a rubber ~J1~rub

USIng boilIng wal" ,alll&, lhan milk In 111& billie< gl\lfl
our o.v,l's Food Cake II hghlness and Inlensrly 01 Oavo,
most cakes liKk.
DEV/L' S FOOD CAKE
10 ll1ah· ~Uri.· liS thoroll!;!lly cO ll1bll1ed. D lI'id<' til("
ba[ler 1,,"~llly a11l01lg thc prep;In.-d p,lm and slI100lh
Ihe tops. U.lh' unul a wooden skewl:' m~nl'd
mto Ihe cel1l~'r of the cal ...os COl11t"l OU[ \\'lI h a (i'11
(nuubs aluch<-d, 15 10 20 11I111U1C5. roLI\1Ilg; .md
SW1tclllll~ Ihe pails halF.,,-ay throu!;h b.lJ...m~.

MAKES t hree 8-""h layers

6 . L... I Ih ... (ah.'" cool 111 the panS on \\ Ire r.rch
SE RVES 8 to 10
for 10 lIHlUltl"l. Ilun ~ panng klllfe around Ihc
PIIEP TI ME: 10 mm\ltH
l·dg:c of Ihe c:tk<"S to loosen. Ih.'11 11[1' Out 01110
TOTAL TI ME, 4S mmutes plus cooling tome
Ihl' racks. I.... el off the 1'~T(" hIl1<"1JI pap ... r. flip lh.·
)\,,/'/1 /wrd ., WI'S /~r .rn.s,ru.~ .Ii.r ,Iris rhrrr./.')'rr (ah", uprighl. and leI cool compl~'ll' l ~ beforl'
(" kI---jfr 'hI" ,w,r "~II l)o!.~1(' J}O. frmullg (.....1.' page 531). I 10 2 hou ".

1~ c up. a U-pu rpose flo u, To Make Ahead

teas poo n b aking soda Aftl'r tbl' tah"l have cooled, tlt ... y (.111 Ix.- wrapped
It, teas poo n b ak ing p owd e r "ghd)' III pb~lI c wrJp and k~pl a t room [cmpcra·
V. teaspoon sa lt ttln.· for up co I d.I)", Or, wr.l pl'l'd u~hll }' U1 pbsuc
,v. c up . boil in g wa te r wnp.lht·n foil. the cah's ("a ll be frol'l'l! for up co
4 o un<:e . uns wee te ne d c hoco late . c ho ppe d 1 lIlolllh. Ddrost .It ro01l1 tl' lIlp<'ralllr<' hl·fofe
~ cup Dulc h-processed <:OCOII powde , unwrappin g and fro~ l1ng,
teaspoon Instant esprlsso or InSUllnt conee
10 ta bles poo ns (1V. sticks) unsalt e d bulter,
l o tte ne d !j~t J(iJ.cI,.(l1 !jip : DEV I L ' S FOOD
I J.S c ups pa<: ked lig ht brown suga r
Our Devil's Food Cake Is the most len d a r, choco la tev
3 large egg l , a t ,oom t e mpera lure
cilka we've eve. eaten. lis Inte nsa Ilavor comes I.om
~ c up so u. c rea m chocolate and cocoa In comb inat ion Wllh brown
leJls poon vanilla e ~t r ac l
sugar and sour c ,e am to pump up lhe Ila\lor. We
.!Ilso used water Instead 01 milk o r butt e rmilk In the
1. Ad.Jt1~t thc oven r.lcks 10 Ih." uPIl'l: r· and
ba ile r because II helped the c hocola te flavor reallv
lowcr·l1ll ddl ~ 1}()~llIons and hcal Ihc OVCII 10 350
shine Ihrough.
dCgn.'l'S. LI!{hdv co~t Ihre.' H-lIIth (~ke pans w llh

TH E A MER ICA ' S T EST KITC HEN FA MI LY COOkBOO K

GERMAN CHOCOLATE CAKE
SERVES 8 to 10
PREP TIME : 15 mInutes plus tl~ 10 make
Dev,l"s Food C"ke
TOTAL TIME : 35 mInutes plus 2 hours
30 m,nutes coolong and chilling t Ime

"f7us r/,IS$ic (,d,I(' is (,,/sy hI lIIake usi'(1l ,1.1f 1Jr.1>i/S E'mi

C" k" , n .<"jilli".11 is Sd riC/I dW I •• is ",11), SIII'(',I(I bNlIl('fII
rill" (,//"" 1i1yt'I'), 'II"~ Oil ti,e sii/,'j.

1 large egg yolks

cup evaporated milk
cup sugar
4 tablespoons ( II, l Uck) unsal ted bUll a " cut
In lo 4 p ieces
~ teaspoon salt
1 y, cups swee tene d , h,e dd ed coco nut
1Y, teaospoon s vanilla •• tract
~ c;up ~can ', toa sted (lee pag.,SI) and
chopped fine
re<:ipe o evll'5 Food Cllk. (page 536),
cooled
Th,S cake" pac:ked w.th coconut flavor Irom shr..:lded
1. Coo l.: Iht" yolks. C\~lpo ....ll cd mil l.: , SUbo;lf, bUIll'T, coconut cream 01 cocon,.II. and coconut e.trael
.lI ul ~II III ~ IIlcdnllll sa u(cp~ n Q\'('r medi u m~
lugh h."u, whiskmg I:oml.lJlIly. ull ll l JIll" m i.'>:\Urt'
I~ bOlhng .lIld ~h!!htly ,11lCh'ul'<1. abolll 6 IIlmUlt'S.
COCONUT LAYER CAKE
2 . TrJllsfer to l bowl Jll d su r 111 t he COCOllut lnd MA KES two 9-IN: h layers
\ :1 111113. Lct cool for 30 Im lllltn, stlrrll1); oct:J - SERVES 8 to 10
~ Iolla ll y. Cover w it h pl;i <.tic Wr.l p alld rdr1 g~'l';l [ l' PREP TII'I £ : IS mi nutes (includes [.me to mllke
un nl chilkd. at 1('Jst 2 hOUN o r up 10 .') d<l)~. Sti r the frosti ng)
111 thl' p <'c allSJust before USIll~, TOTAL TIME ; I hour 20 minu tes plus coolong t'me

3 . Plac,," Ollt' of the ca kc bYi.'N 011 ~ <l'T\'ms pbtl'.

!f 1"'" hllr, 1'fj..1'f tlm'",'i".!!, 111<151 ,lIr ,/",·!I.lnl ("",'""1
III" J50-d(l!rrr OITIl IlIlIi/,\1l'ldm. ,,1"'1/1 IIJ 111111111.",
SprcJd ,loom I cup of th ... fillllllo: ovc r the lOp,
JII""tl! .~{i(,II. ·1iJ.JS/('J {<>roll'" adds 1l.I!,,/dclI ""/,, r•• IIII'
pushlllg thl' fillillg to the vcr)' ('<lgl'. Gl'ntly lay
./illis/,r.1 (olkr, lIS 11'1'/1 as a IIImr.f1d1~'r.
another ('::Ike brcr OWf thl' filling and .pread 1
cU I' of the fi lllllj:t owr th L' tOp, R c'pea t wllh thl'
5 large egg whites, at room IImpe,atu,e
fill,ll b yl'r o f cake and R: m JlIIlIIg I Cli p fi lhn!!.
Yo cup c rea m o f coconut
k,lVlI1 !,: thl' . i dl~ of till' c akc bafc',
\4 cup wate,
IlIrg e e gg , at room tempera ture
tell spoon coco nut U l,ac l
:ir.,, / 3Uu1i~l !lip; C RE A M OF COCO NU T te.spoon vanilla eX lra CI
The o nly WilY we could get II knock·out coconut 2 \4 CUPI cake flou r (58e page 539)
flllYO' In this cll ke was to use crellm o f coconut. c up Jugar
C, eam of coconu t 15 often found In the s.oda and tablespoon bak ing powder
drlnk ·m ix aisle at the grocery store (It's used In pil'la Yo leupoon salt
coilldas), One IS -ounce can Is enough 10' both the 12 tablespoons (1 Yi s tick s) unsalted buner,
cake a nd lhe fro sting. 8e lu re to sti r It wen before c ut Into 12 pieces a nd softened
using because II will have Jeparaled In the can. , eclp e COCOnut Frosting (page 538 )
2 c up s sweeten ed s h,e dd e d coconut

1, AdJ II ~ t :111 ow n r.K k 10

tlw IIllCtd lc pO' lI lOn ,md
lw,lI the OWIl to 325 dl·gn.'cs, Li gh tly eou t WO
')-1I1clI round CJkt.. pa IlS \\ 1111 wgl'(Jbk 011 'pr.l),

Ceke.
Ihell lult' !l1l' bom:nm wlIb pJrchmetlt p,lpl'r (s..'e
pa~l' 521). Wlmk Ihe l'g£; Wlllfl.... l'r(.·JIIl of (OCO-
11111. \\l l l'f, whole l·!;.I.!. and e"ITJll~ 1~':lhef 111 J
br~l' Ilt)\d until comhl1wd Jnd <0:1 lSllk.
2. \Vhl'J... !Ill' !lour. sugar. b,~klllg: powt!l·r. lnd \.0111
tOg:l·tlll·r III ;1 bl)!l' bowl. 1.k~1 III III(' bUlll·r. onc
plI..'n' .n .1 mil':. \\ilh an electric 1II1.~.:r 011 low
'pl,,·t! 1I1lt11 till' IlIIXtLlrc Tl':\l'mbll'< Co.I"'': crumb•.
2 to 5 111111111'....
3. Add I cup of th,' <.'!!£ ml"IUTl" HlCTlW.I.· Ihe
.penilo IlIl·dlUlIl-hl!,:h ..lIld beat until h~hl and
tiutf\, ,lhoUi .. 5 ..... coud<. A,ld thl.· Tl'IIJaIlIlIlg: eg:g
1I11\(UTl' III J 5Il·.I"h SITt'alli and eOn1l1l\1<.' 10 b<.'.11
ullol 11ll' b.lIIl·r I~ combmed, aboul 30 ~"I'olld~,
'H,lpm!,: d01\11 Ill(' bowl Jnd be.ul'To; ,I' Iweded
(the h,UH'r will be wry !luck),
4 , 1>11'ill,' thl' bJul'r eWllly 1}('\wn'l1 111l' p1'l'I'~rcd
pall' ,md ~11loolh th,,· to~. Ihh' ulml a woo!:ll'll
TESTING FOR DONENESS
It ,~,nd,SlIUtaobJe that wn.o 110 CIIOk. ~ tHled w'th 110 Skewer
( Of tOQlhDlck). lhe .ke_ should not come OIIt wIth
iIOI>Y rIIOw barlt.. cI'ng, ... .., 10 ,t. W. beh ..... , however, lhillt 110
t:OI'I'IIlkllely clNn skewer 'IOgnof,.,. .... oYerdOne uke A s
110 rule of thumb. we pUll OUr Ulkes out of the ewe ... when
lhe~ iIIr. lUSt. lew crumbs .t,1I Ch"9'''9 10 lhe skew .. The
carryover heat w,1I cont, ... ue 10 bark. the cillkes AlSO. we
lour>(llt l)to.t 10 use • wOOde'" s~. ratM' thill'" 110 melIIOI
ca~e tnl\!,- b9cllu.e crumbs Chllg bettor to t~ wOOO
UNOIIIOON' : Whan you. skewer come, out 01 Ih. cIIOk •
... ,th W.iIOk$ of wet !)!otte•. your c"~e 1$ underdone
PEII"~CTLY 001'11 : When you, skewe, cornes OUI
the ca~e w,th JU" ~ lew crumbl al1<Khed you' cake IS
perfectlyo;lQne
THE A M ERICA 'S TEST KI T CHEN FAMILY COOKBOOK
,].....·Wl'T m ....'rl,·d tnto Ihe u'mer of the CJh... COllll'"
out \\ Ilh a fc\\ l'rurn!x Jlt.ldll·d. j(J 10 35 1I1111UII.....
routing Ihl' 1);111<' IlJh\\JY Ihrough hakltl~.
5 . Let till' r,lJ...t'~ (001 Itt tlll' pan~ on WI~ r;tlk~
lor 10 mmU!,·,. Run a paring: kmfl' .II"OlIlId the
,'d)-\,' of !Ill' c.t].....·~ 10 1(0)~l·n. !l1l'1l 1111' UlI! omo
thl' r:Kk~. It,'l1H)\'l' the pardmwnl p,tp<'T. flip tll,,'
cake' uprig:ht. ,lilt! Ie! (001 I'Omp ll·tdy bl·t~)rc
tr..l'<ILIlg. I to 2 hour..
6 , J'ollowmg thc phOim on p.lgl· 531, t"'rrnt th,'
(JJ...e. P ....·" Ihc nxunlll 11110 Iht' ~idl'S oftlll' caJ...i.'
(~"l' I'l~" 532) Jilli 'prinJ...le II O\ ...·r tit.: lOp.
To Make Ahead
Al'tI.-r thl' c~ke bYl'!'i h,I\'C l'ookd. Ihl'Y (In bl'
II ral'Pl'd ughtl), III pll.tlC 1\ TJp an d kept Jt room -J
tt·mpcr.llnrl· I(Jr Lip 10 1 day. Or. wrJPped IIgIHI}
111 pLNll' \\1';1». tlll'H loiL till' ('ake~ C,1I1 he frozen
for up 10 I 1110mh. J)cfro,t at mOlll t,·mpl·l';ltur,·
bl·foTl' UIl\\r,lppmg .l11d fm'1111!,:.
COCONUT FROSTING
MAKES iIOboul 1 cups
START TO FINISH : 10 m''''ules IZDJ
2 l iIOblelpooo l hellvy Cream
le"Ipooo cocoo ut eX lrllct
1."lpooo vllolIllI ax ttIIOcI
Ploch U ,I!
16 IlIblupoo ... 1 (2 Itlcks) unlilOlttd
butt.t, lofteoed
Yo cup c ..am o f c<xoou t
1 cups co n fect lo .... rs' lugilOt
Stir tlw en'am, eXtracts.. and SOllt t~>(,thl'r unu)
till' "\;111 lIJ~sol\l.''I. Be.1t til ... buttl'r Jlld CI\.'JIIl
of «(X·omlt m ,I br~.w bQwl \\1Ih all dl'ctric
11I1'\er .n Il1l'(lIlIlJI-hl~h s)'I.·l·d unn l <\11ootll .
.lbuU! 20 ,,-·('\lIld,. Reduce Ihe ~Pl·l·d to
Ilh:dnllll-lull. ~IO\\I}' .Idd thl' I'OllfcCUOllCJ"i,'
<Ul.!'lr. ,lIId be.1I Ul1Iil 'lJIooth. 2 to 5 I11mUlt....
B':~t III thl' CI\.';UIl nuxnm.\ l11cn.'aSl.' Ihe ,p~~J
10 I11cdiurn-hlgll Jlld be.1I unul till,' IJIl"tun.' t~
IIghl .llId nuf~'. JhOUI -I to H 11111l111"....
To Make Ahead
The Iro~tll1~ un he mad<.' up 10 2 d.IY~
.Ihl',ut ,111.1 rcfri!-:l·r.ltc'd. wr.lpp,'d lIg:htly m
pl.l<tK \\T,ll'. Ikfon: \I,mg. Il·t <land ,It mom
tempe'r,1It1f': I,) ,,,[H·Il. thcn whl<k hTll'lly
01
to fl·-Illilr.
SIFTING FLOUR
S,h'ng "ou•• s .mpanant wl'len ",al"ng mote o:IeI><;al"
o;okes. bke """9'" food Cao S'ft,ng s.pa.ates tn.. graons
of flout so IMI lheoy ca<I be 'ncorPOraled more eas,ly
,nlO 1M belle< If you donl ... It tn. flour, ,I Can clump
and 1'\0\ d,ssol_ ,nlO the batter Thtt result'> Vou'li be
left W,II'I pockels 011100' ,n your ca~e. the balle. w,1I be
mo •• loose and runny. and the cake w,lIlu.n oul flat "nd
.ubbery AIle. makIng neatly II thousand cakes 'n the Ie"
wllchen (1"10 k,dd'ng). we lound Ihe eas,esl w"y to .. 1t
lIou. 's 10 use II .. mole line· mesh stra,ner
... . II .. h,ng llou. d"ecUy ,fUO II balieo-, s,mply I'IQld the
<'ra""" ovt!. In.. bowl 01 batteo- and slowly so"nkle some
oIlhe !Iou. "'10 lhe st,,,.ne< Vou Can lhen ...... ke I""
$1._ 10 ",It 1M flour over 1M ban..
• . Alleo-nat,vely... ft the 1Iou. over a Sheel 01 Oll<Cl\menl
pa.per. then pock lhe paper uo lind use II 10 lunnel 1M
llou' ,nlO ,he billie. Th,s method .. espec'lIlly helplul
when IIdd,ng lIour 0' II flour ",.. ture to II sland'ng "" .e<"
Keep Your Equipment
Grease-Free
Egg whites mU$l be bea ten with dry, grease-
free equipment o r they will collapse midway
through bea ting Of, worse, the cake will plop
out of the pan once It's turned upside down
to cool. For added Insurance, before beallng
egg Whites , we wipe our mlJing bowl, mlJer
atlachment, rubber Spatulll, lind tube pan
with a paper towel mois tened with vinegar or
lemon Juice to remove any traces of grease.
Cake Flour: Why It Makes a
Difference
There are different types of lIour 10 choose
Irom When you 're baking, and it Is Important
to select the right one for the best re sults.
Different 1I0un have different amounl s of
protein. which will affect the rise, texture , and
appearance of your baked goods Cue page 2
for more Information on flour). Cake Iiour is
very low In protein (about 6 to 8 percent a s
opposed to 10 to 11 percenl for all,purpose
llours), and Ihls guar"ntees delicate , line-
crumbed cakes and lighl , /liry bi" u lts. We
call for cake 1I0ur only In recipes where It
delivers better results-uSu/llly a mOre tender
crumb-than all-purpose flour. In a pinch you
can replace 1 cup (/Ike lIour with cup all · *
purpose flour ilnd 2 tilblespoons eotnstilrch.
ANGEL FOOD CAKE
SE RvES 10 to 12
PIIEP TIME : S m,nules
TOT ... L TIME : 1 hour 20 mmutes plus coohng t,me
(J,'I/'f I!I, '~'(' lIlt. ("ke il/ ,mp/llllg ,J//rfr ,11.111 ,111
11II,l!fI'<1SI',J 111 /'( /1<111 U'II/r <I 16-,'111' ' dl',I(lI)'•• ·IIt.!!<'i
.(.",,1 (,Iki' (,w JI(' H'm'" I'/'WI. dum'of 10,111 (,lJlli'(fi,m,'~·
"r
sr,.!!,/(, '/ri;:;:/,,(/ 11'1/, d.!!I,I;:" (sa fI"I!( 54 ;)
Yo cup cake lIour (see the box above)
1~ cups sugar
12 larg __ gg whiles, at room temperalure
1 le.spaon crea m 01 l<trtar
YO le.spaon I.'t
1 ~ teaspoons fresh lemon Juice
1 ~ teaspoons va nilla exltact
~ teaspoon illmond extract
1. AdJu~t an 0\'<.'11 r.ld: to tho: 100H'r-l1uddk, P0<;I-
l10n Jnd ho:at t h~' O\ ...·n to 325 dq~t\·~..., I 1111' dw
bonom of J 16.....'u p !Ubi.' p.1tI Il u h p,ln.hmo:nt
I'Jlx'r but do not bn.·a.~· (\t·t' P.I~l· 5:!'J). WII"J.. tht·
nour .1111.1 .y, cup o f th .. ~lIgar t~l'dl .. r 11\ a ll1l'dnllll
bo\1 I and )<'1 J'ld...
2. \V hll' till' I'~ hI t"" ItI .1 brgl' 1'lC)\1 I \1 nh ,Ill
\\
l'k'Ctrtl Ilnxt'r 011 low ~p<"l'd unultll.ItI\\'. \Vlll)1l11
till' ('1'0:.1111 oftlrtM Jnd ",.,I t 1111111 rhl' \dm,·, "mil
w ry luti, billow\' 11101111d" InO\\l'\C till' ' I'l'l'" It)
l11n\ 11l11l ;m d bl',l1 111 Ihl' n: 111J IIIIII).: Y. nIp ,ug;l r,
011.' t,lbJ""l'ool1 ;11;\ Will', umi l l lic "Iml" .ltC ~llll1\
C.k ••
and torm \ofi p~'~h ("'-'c p:l).:e 541). lkal 111 till'
Iemull JUI("(' ,md l'xn"'Cts. Tmll~fer to a brw' howl.
3, Sifi Yo ("up of !Ill" flour 11I1XlliTe OWT IlIl' egg
W!JI!l'S, tilt'" ~l'mly fold 111 u~lrlg ~ brgl' rublwr
~PJtub. Rl·I!i.·~t \\,lIh thl' n'rnammg flour IIl1X -
IIJ~, Yo cup It J tullC (~bou ! 6 JJ10~ nnw,».
4 . Pour the b;lIIer 11110 Ihe p~p:ln·d 1'111. slllooth
Ihc lOp, tlWI1 r:lp thc p.1I1 011 tht' COUrlIl'T sn·l'r.a]
Imll'" to ~cttk thl' bJlIl'T. \Vlp<.' .Illy drops ofbll-
ler o lT tht' ",dl'" of thl' p~n. Uak<' unn] thc cJk<'
I~ golde n browil ;md Ihe top ~prlllg'i b.ICI.. whl'n
p~,~t'd fi rmly. 50 10 60 11I11IUtl'S. rutalin~ thc pan
h,ill\'";I)' through bakmg.
5, InvCr! the tub ... pall owr a ~tandard kll d 1<'n
fiultll'l or thl' m'ck o( ,I sturdy boult,. following
the photo (or. If your pan h:l~ "fl'et" that ri~I'
abow til\' top t'dgl' of tlll' 1'.111, "111Iply let 11ll" cak<'
rc:M "P'H\c dO\\,I1). LI·t !Ill" C.l k<' cool (·oll1pktcly.
up'ildt' down. 2 to 3 hour ...
6. Itun a 'i\.·TTJll,d klllfl' aroulld !ll<' "ldl'S ami ce11-
Il'r (If fhl' cak<' to lOO'\t'II. Gemly 01' the pan ul"'lde
down on Ihl' l'OUl1le r 10 ~klSl' till' ( .Ike. Ped off
til<' pan-hnl<'m papl·r. tlil."n till' uprighl onto J scn'-
mg: plam·T. ell! 11110 'ilin.... l1"mg.1 'Il'rnl('d kmli.'.
To Make Ahead
Afll'r Ihe caL<· h;1\ cooll·d. It can be "r~ppt'd
ughdy In pla'itK wr~p and h'pt at room lelllpt'id-
IUI"C lor up 10 J dar'"
COOLI NG ANGEL FOOD CAKE
Im""";~lely aha, ,amO\l,"II t~ ~III<. lrom tn. <>Yttn. _ . .,
IhtI n&ek of. ~·boltomed boltltl (l,q a ..... 'n. bol1le)
or a SI..,aa,d k.t~htln fun~1 ,nU) ,,,. tubtt and onven the-
P<I<"I so t!\at II ,s har>gong uPS,de down ltlt ~001 bke thIS
lor- 2 10 3 1>0.0"' before ~rvo"ll
THE AMERICA'S TEST KITCHEN FAMilY COOKBOOK
CHIFFON CAKE
SERVES 10 10 12
PREP TIME : 10 mtnUl1H
TOTAL TIME : 1 hour 20 mtnutes plus ~oohng t, ......
'I1ris ("t't' Mil Iw $(n'("d ,,/,'IJI. drlSln/1l1/h {,,.,karo',,.
f'S' .'lJl,','r, ," lin.:: .::11'11 lI"h a ,I,'/a::t (.'tt' I"'~'C" j,U}
I~ ~ups l uga,
1~ ~ups (ake flour (s.e page 539)
2 teaspoons bilkIng powder
Vi teaspoon salt
5 la,g. egg yolks, .11 ,oom tempe, alure
2 la,ge eggs, al ,oom temperatura
Yo ( UP wate,
~ cup vegetllbt, oU
tabttlSpoon ",,"mil •• t,act
~ t.aspoon almond e.t,IIct
5 large agg whIles, at ,oom temperatu,e
Y.. tea spoon cream of tattar
an oven fJ,' k {(J the lower- mi ddle pO~I·
1. ACUII"t
tion aud he~t !Ill" oven 10 325 d"!:;n·~·~. Luw Ihe
bottom of a 16-cup tubi.· pan wllh p,lrchnll"11I
paper bUI do not grl'J\C (see pl~e 52'.1).
2, Wh isk the ~uJ.;.lr, flou r, b~k1ll!; I'0wdl' r, ,Ind
sal! IOgellier 111 ~ brge howl. In J st:pnate bowl.
whisk 1111." yol l..s. \\hole l'~'"S. Wller. Oil. and
extracts together. Slo\\ly w illsk Ihe yolk 1I11XlllTl:
11110 Ihe flour 1IllXtuT<.' lInlll ~mOOlh .
3, Whip the e~ whll~'S 111 a lar!;i.' bowl \\ nh
an dl'ClrlC mIxer on low ~pct'd Willi f0.1111)".
\Vlllp 111 the creJtll of tart,lT, InCrt'J~l' thl' spt'('d
to tlledllltll, and contill ue to \\ hlp 10 ~\lff peak"
(St'e p a~e 5-11). Fold the "hipped c,,* whiles
uno Ihe ballt'r UIIIII (omb m ed , ~lIIeaTIIl!; any
"llIbbom poeh'l~ oj ('&; whm." 3t,:.1111SI Ihe SIde
of the bowl.
4 , Pour the b:utt'T IIIto tilt' pn:p,lr~·d pan, smooth .-/
till' lOp. Ihell np tlw p;1I1 Oil Ihe COlll1ll'r ~C\·er.l!
IlIllC~ 10 ~cHle the ba twr. Wipe ,IllY d mp" ofb31-
tl'r ofr tht· side~ o f Ihe P;lII. Bah' ulltil tht' ("ah'
is golden brown and the lOp sp r1l1)..'":> b3ck whell
pJ"("sSt'd firlllly. 50 w 60 11llllUies. IOI.llm ).; Ihe pan
halfw;IY th rough baklllg.
S. Invcrt Ih ~' IUb..' pan o"'l."r a ~t.Incbrd k11c1 ll'n
fUnliel OT Ihe neck of a 'iturdy bOlde, following
till' photo (u r. If yom Pln h:l.5 "fl'el" dUI ri<.t,
abo\'<' Iht: top l',lge of the plll. SImply ll'! !IIi.' c:lh'
rt'S1 upside down). l eI Ihe c:l ke cool cumpletely,
upside do" n, 2 10 3 hours.
6 , R un l ",'rr,lled klllf,' ,unuml Ih,' sid,,< ,lilt!
n'm,'r of Ilw l 'lke to 1~1l . G"lId)' t,IP dl., pan
Beating Egg Whites
\lINd" (Jown on III<' coullt,'r to rdeJ\.l' rlw cah',
W hipped egg w hil es can be fi nicky lind
I\'cl olr dll' p,ll'I.lll11ellt ll.lpe r,lh"11 nil' uprighl
re q uire II keen eye lind c lose IIttention for
01lto ,I \.l'T\'m~ 1'I,I1Il'r, Cut 11110 ,lin"", U$II1).: ~
the b est results. If Improperly hilndl ed,
'>l.'fr.n",1 klllf,", I h ey won 't h,ve the str ucture 10 prope rly
suppo rl the bllller. So m e recipes (li ke Angel
VAIiIAT ION S
Food Cil ke) reClul. e Ih' l they b e bea l en to
LEMON CHI FFON CAKE
soft pellks w hile ol hers (Uke Chi ffo n Cake)
"iub\muI(' Y. 1,".I'poon b~"lng '>0,1,1 for Ih", bak-
require t hilt you beat I h em unl il sl iff pe.,ks
m~ po\\d,'r Jnd decrcJ.~e the AlIlount of Wller
l or m . Fo r p erf ectly wh ip pe d w hi t es every
to % .:up_ Decn".!,e tIll' \';Il1Ilb to I 1'''~SIJQOIl
Um e, Sl ilrl wit h , oom - I emperll!ure whit es
Jllllolllll Ih," Jlmond eX l r,KI. Add 2 tabk'pooJl<
and II lo w mllter speed . IncrellSe the mixer
gr;lll"d Icmon z,',t Jnd 2 tlbk'poons str.lllll'd
sp ee d to med ium lin d " dd Ihe creil m 0 1
frc,h 1"111011 JUKC II llh till" W"ill' r,
t " rlef "n d , liltle sug ar o nce I he w hit es h ave
d eve lo p ed som e str uCl u re " nd tu rned foamy.
ORANGE CH IFFO N CAKE
Soft p ea ks w ill droop slightly d ow nwllrd
Suh<'tuutc Yo Clip 11r:llncd orangc JUKe for tl1l"
f ro m th e lip o f Ihe whisk or beater lin d Sl lff
1I,II'''r. l)ecn:"I'ie th,' \~Hlill:J to I tC;IIPOOIi ,l1ld
p ellk s w ill Slllnd 111 11.
Olllit thc ,llmond eXlract. Add 2 tlbk\p()OIl~
gr"II'"'' or;l1lge l,"'1 wi th the 1',1111 11;1,

MOCH A- NUT CHIFFO N CAKE

Sub,tllut" '/. ( UP tlollbl'''.'ITl'n!,.'"lh cofT,'" for rill"
WJte r lnd Olllil the almond extract. Add Y. cup
\\';Ihlll1<, wasted (see PJ~C lSI) and (hopped
fin.", and 1 OUlll',' uusweelem'.j chocol.lIe, gr.a!l"d
lim", 10 the ball,"r 1><fOT'" fo1dlll1; III Ihe whlppt:d
w lmes.

To Make Ahead
Aft,"r th." (ake Ius cool('d" It can 1>< wr"lppt:d SOFT !'I AIIS
1I~11I1} III piJsllc "'np Jnd kl'pl ~ I room tClIlpeu-
tun' for up to 3 days.

, 'If!J / J{ild,ClI !lip: HOOKED ON C LASSICS

In I he o.lgl n,,1 reCipe fo r thi s m uch -loved ca ke,
published In 1950 by General Mill s, t he directions
for b eating th e eg g whites rea d , " W HIP u nt il
wh it es fo rm ver y $Il ff p ea k s, Th ey shou ld be
much st iffer t hlln for IIngel foo d or me ri ngu e. DO
NOT UN DERB EAT." Th ese Inst rucUons , wl lh the ir snFF !'~ ... ~s
IInxlely-lnd uclng cllpll llllzed wo rd s, lire w ell taken.
If Ihe wh ites lire no t very sl lff, th e ca ke will nOI
rb e p ro p erl y and the bo ttom w ill be hellvy, d en se,
wet , lind cu sUl rd -like. Be tt er 10 ove r bell l t han
und erbell t . In filet, If you ove rw hlp t he egg w hiles
and Ihey end up dry lind " b locky,," you CIIn simply
smudg e and smell' , ny sl ubborn clump s Wilh the
flllt sid e o f th e spat ulll t o b r ..k Ihem up w ilhoul
wo r ry ing ,bou l d ef lllUng t he be llten whites, 115 you
d o when milking lin , ngel f ood cllke.

oVl ll el ... TI" '" WH ITU

Ca k ••
 Testing : Mo re Mo ne y, Better Food PrGc:enor?
At 1Il1l1l11111111, J 1"Omi proceN)f ~ho\lld bc abl"
10 chop, ~rJIC. ami .hee w~eubk<, grmd dr~
ingredl.·'HS, Jlld CII I t:1I Illto 110llr lor p;t~t'~. If
It <".111'1 whl1. throll!l;h th~"c t,l~\...'. It 's \\JSllH).:
(Ollntcr ~I',ln.. TIl<' ,·h,·.ljX'r l1I()dd~ \w tl"'lcd J
[l1led most ot tlll"""e bJSIC t~"""t s, Vl·).:,·uhi<... wcn'
IOTn into m,lII~cd .lIu.... 'oul' k,lJ...ed lrom Ihe
\\orkbo\\1. .1IId Jllt'mpts to nuke PIU,I dou).:h
n ... uiled 111 "'Tloll~ly \tr.11I1e<1 11I010N and Ill.·
;t("Tld ~ll1dl of "l1oke W(' rc,lllled II would Ix·
n.·ce~,.;jry to open our w.ilkt Jlld flI,'c\.. out
till" mOTt· "xpen<l"" OP"OI1\, Afin puttln ~ th.·\(·
hlgh-Jlrlc~·d mad"" ..... throu).:h a batt..,y of It"",
11 \\~I~ Ob\'IOII\ Ih,lt Illon' mOllt'y docI md"cd bu\"
a bcltt'r food prOCt·,sOT. Our lOp two pl~\..~ .In' Ih.·
Kadl<'nAld 12+(lIp K FJ>750 (S:!.j,).'N). alld till'
II-cup C u isil1:l r t Pro C u s t o m 11 (SI7<).95).
[joth h,l"" SIIlTdy. ,h~rp bbd<,< Jlld welghl)'
I11lJlOr<' th,lI did 110\ ~Io\\ IIIHk'T ,I 1!<',lvy IO;ld of
dough. As J bOIlU', tlwy r,m 1I10Tt' qUlt·tly too. So
which "llOuld ),011 blly? rh.· Kll eht' uAld was tl1l'
h.md,-doWll 1'11111.', WIth \'cj.:l'I,lb1<, prcp~rJllon.
Our Cla.. OI; Pound Ca~. 1$ ... sy 10 make and can btl m,.<td
." a rOOd procusor If you dun't r,ln' wOll1l1c h ,Ibolll \"l').:~I.lhle prep.
till" CUI'lIlart p~'rtonm .111 Otill'T !.J\J...s ,J< \\cll (o r
better) thJn 1'-' pnCll'r (011111<'1111011.

C LASS IC POUND CAK E

MAKE S one 9,tnch loaf
S EII YES 8 10 10
PIIEP li ME: S m,outes
TO TAL TIME: 1 hour 10 m,oUUI$ plU$ COGII09 t,me

'I1lis ,rfl/'" 111/1 ,rI", III,,/"'f 4 IIIJllhl/IIIl' 1"'IIIII/,IlL'C.I:

l 's"jimr }0(1I11 11/11/1 /""'/),11/> ,11/.1 ,,:dllrf ,I,f '",km~
/il/lr h' 40 1II1I1I1If.(

1).1, c: ups ca k. flGur (S • • pa9' 539)

l.aspGon ba king p owd , r
).1, I.aspoon l a lt
111.0 cups l ugar
4 la rg •• ggl, at roo m la mp. ralu,.
1V. teasp oGns ya nili a .Kt, .. ct
16 t ables poo ns ( 2 st lc:ks ) unsa lled buller,
me lled and hot

1, A(~lI~1 .111 UWll r.ll'\.. w the middle pO"lllon .md
he,ll til.' own to 350 1I.·":"·l·'. Llgl ll ly CO;II ,I <)
[w 5-mch 10.lf p.1Il \\ 1111 \.'~"Iable OI l o;pr~y. then
hne the bOllom wllh pardlllll'l1t p.lp,·r (sn' l'.l.~e
52'»). Wltl'\.. the !lllur, 11,\\..m~ pO\\ller. and ~Jh
tog,·ther 11I .1 In),:e I)()\\! Jnd ~t l<ldl',
2. l'nx·,...< till" <u~;tr, .'~'" ,m\! \".lInll.l III ,I foOlI
pl\)(·,... o;or IInull'Onlbmc(1. ;100111 1" ,,'coud,. \Vith
th,'m~chm~ miming, pl)lIr the 11Idll·d hUlIl'r
through the t~l'd !lib.: 111 J '> Il'.uly ~lrc,lIl1, ;tbout 31)
StT01Uk POUT Ihl' Iln ,\;WTC 11110 a brgc bowl.
3. Sill olll'-tilln;1 uf til<" flour 11llxtl1n' uwr the t~
I1ILXllm' Jnd wlud. ttl (a rl'\\ 5(I',:Jk< of /lOUT ,hollkl
n·m.nn). ]\C,X'JI t\\;Ct· mon° with Ih~' n"lnanllng
tlour 11IIXIun' .md l'lIIlnmll' 10 whi'\.. die OOUl'T
!--,,-·mly unnllllO't IUlllp' .In' ~nl' (do 1I0t 0I'-'T1Il1:':).

THE A MER ICA ' S TE ST KITC HEN F AMI LY CO OKBOO K

4 , Pour dll' balll'r mto tlw prqurcd p~n ;Irld
' l11{)()th tlw lOp. WIPC J.lIy drop' o f baHn 0 11"lh\'
,"k~ of th\' pall, UJ kc Ulltil J woo<I\'\I ,kcwcr
out
LlN.'nl'.! 11110 Iht' n.' il( t'T of tilt' fa k e fU llll'S
\\lIh a le\\ crumb<; ,iIt,lC hc<t. 50 10 60 lIlinu1L'S.
nll,ltlll),: th" pan lulf\\~ly Ih!'OlI ~h Il:I klll ~.

5 , Ll'l Illl' Clk<· cool !II til\' P,III 'tIT 10 !111IlIllC~.

Ihl'll tllp OU I (J1lI0 a win: r.l r k , l urn the fak<'
TI~ht-'Lde up, n'movc Ihl' p,ln: hllll'llt, ,111.1 1('1
('001 to room l('mp"'r,I1ILTl', ahout J huur;

V ... RI",TION $

GINGER POUND CAKE

Add J 1,lbk-spoons mlllcc<1 cn',\,llh zed );11I£<'r,
I Y.r tea<;pooni ~mllnd ~LII~l' r, Jnd Yl Il'J'ipoon
1ll.ln' 10 Ihe .ugar bd(l re I'mn·... I11 ~ III qep 2.

LEMON POUND CAKE

Add 2 t,lllk'pooH' ~r.LI\'d lemon Z,'S1 ,md 2
Il·.l'poo u < frl", h lemon JL11ct' It) Ihe 'U!-¥IT h.'lorc
pnKl'''1I1~ III <;It'P 2.

ORANGE POUND CAKE Cho<;o!ele Bundt cal<e ,s goreat unadorned 0' d,essed UP
Add 1 ubk... poon Zt'Sl ,1.11.1 1
gr.ned urJtlgc'
1,lhl<"pOOII In',h Or:Jllgl' Juice 10 til<" <;uj.,':Jr befon'
IlIlXl"<;lIIg 111 ,Iep 2.

To Make Ahead RICH CHOCOLATE

After the cL ke h,l~ roolt·d. 1\ C II1 be \\'Tlpp<'d BUNDT CAKE
\L ).:llIly III plastic \\m p alld h ' pt .11 mom tl'lIlpt'rJ-
SERVES 12 to 14
tur\' lor up to J d,IY'.
PREP TIME : 15 minutes
TOTA L TIMIE : 1 hour 35 minutes plus coolongl,me

gf.Jt:Kiklwl :jip : FUSSY CAKE S ATTER
Most pound cake recipe s w e researched use II fussy
mi~ i ng melhod in which IIU the Ingredients need
to be al Ihe same lempe,"lure. The result If your
temperatures are off? A di sastrous- looking curd led
I( til"'m'. dn;:;le 11;,11 II ;!k:r (se,· p,J\!(" .i-4.i/ ," '/11"
1(~/II/I' Inlll r,'''(IY/hl"ers' !U,\!'" IIIJ.n· .<aJ'II,~
PAN COATING
Illbiespoon unsal t ed butter, melted

bllner that can 't be sllved. Whllt II pa in ! The Issue tablespoon Dutc h· proceu ed coco. powde,

with the batter, we found out , is Ihllt 10 achieve

CAKE
the wonderfUl lexto,e of II clllssk pound cake, you
need lois of butler and more liquid Ihan normall y * c up Dutch-processed cocoa powder
u sed In a cake . And II 's th ele ingredi ent s t ha t mllke 6 ounces bittersw eet chocolate, chopped fine
teaspoon ins tanl espre n o powder
the bane, so temperamenlaL Trying everyth i ng
w e could th ink of, we finally found Ihe lInswers * cup bo llinS! water
10 our fussy batter problem s: me lted ralher Ihan
cup sou r cream at room temperatu,e
so ftened butter and the food processor. The fasl- 1* cup s aU-purpose flour
m o ving blade of the prOCe5S0r emulsifies the liquid I t easpoon .al t

Ing,edi ents together ( Inc luding Ihe me lted bUller) teaspoon bakl nS! soda
so Ihey won't curdle . Not only does Ihe processor 12 lablespoons (I v, slicks) un' illt.d butter,
w o ,k like a charm , but thi s method of mak i ng pound ill room t empe rature
c ake Is quick and ea sy. 2 cups packed light brown sugar
1 u ,bles poon va nilla e ~lracl
5 large eggs at room temperatu re

eak • •
1, A(~ust an ovt' n rack to thc low~'r-nnddle PO~I_
uon Jnd Ilt'~f Iht' 0\"c1l 10 330 degrees, To COJt
the pan; mJ~h the bUller and cocOJ together lUtO
a pJ~tc then brmh cn'nly over Ihe lll<lde ofa 12-
cup UUlldt pan (b..' sure [0 coal ~11 Ihl' Crt'vlet'S),
2, For thc cake: Combllle the cocoa, chocolate',
:md e< prcsMl powder III a Iargc bowl. Pour til<.'
bOIling wah:r o\'('r Ihl' chocolatc nHXturc, co wr,
,mel ICI melt. aboul 5 m lllUh::~" Wh isk Ihc chuco-
latc 1I11xture umil Sl1Ioolh, thcn SCI a~idc unlll II
conll'S 10 room tClllpt:ratul'\'. \Vhcn <"001, \\Imk
111 thl' sour cream, In a ~'paratl' bowl, I<lmk ilu:
nour, ~lll, and baklllg soda together,
3, Ul'Jt the bUllcr, sugar, and \'al11l1a togl,thl" 111
,Ilar!,c bolll Wllh an ell'nnc nnxer on I1IcdlUI1l
specd until pale and nuffy, 3 to () I1Il1l utl'S, Bcatm
the l'Sh'S, o ne at J tllIle, lI l1 lll IIlcorpora tl'd, ,Ibout
30 ~eco l1 d~, SCr.lpmg down Ihe bowl and bl'all'"
as lU.'cdl'J (the baner l1Iay appear separ.lled),
4 . Rech.!ce till' IllIXl'r speed 10 low and ~Iowly
1I1IX 111 one-dnrd of Ihl' Ilour I1IIXllln' Ul1111 JUq
comb111l'd, followed by half of dlC dlOCOlall' III1X-
lUI\". R q)cal tim process a~m usmg lulf of till'
rcmJ111mg nom I1IIXlurc and JII oflhc rell1l11ling
dlOColJll' tIllXnm:. MIX III Ihe rt'lIlJ11I11Ig flour
I111Xlurl' unnl thoroughly combllll'd.
5, Pour til\' h,me r 11110 thl' pn'p.lrl·d pall ,md
<l1loodl thc top. WI Pl' ~ny drop< of batter off [he
s lde~ of Ih . . pa!!. I}~h' un til ~ WOO(\l'!! skewl'r
ms..'rted IIl tO thc (emer COl1ll'\ OUi II IIh ;I fcw
mOl~1 rnl111boi all.lCh\'d, 50 to (,(1 nunU!l~, TOt.lt-
Ill),: lite p :1I1 h,lIfway thro ugh t)Jkm~ (llo nOI
u\l.'rbake').
6 , Lei Iltl' cake' cool III Iltl' pan for 10 Illltlut\......
Ihen flIp OUt omo J wire rack to (001 completely,
.Ibolll 2 h011T~.
:1CJt J{ilmtll 5 ip: REALLY CHOCOLATEY
OlSplie their tanta lizi ng look s, ou r Initial Ulstlng
of various chocolate Bundt cak, reell)(l$ produced
cakes that were pale ,,"d devoid of any chocolat e
IIIIVOr- l he only thin9 that lold laste' $ It we s
c tK>colale was Its brown colo., In o.der t o boost
the chocolat e flavo., we fo und It necessary 10
use bolh bittersweet chocolate and cocoa and
10 ~bloom " their flavors wllh boiling wate •. We
f urt her enhanced the chocolate flavor w ith es pre sso
powder, vanilla ex tract , brown sugar, and sou.
c rea m (the brown sugar and sou r cream al so help
keep the cake moist),
THE AMERICA' S TEST KITCHEN FAMILY COOK800K
To Make A hea d
Alit" du.' cake lu~ (ooled, 11 call hc wrapped
lightly 111 pbqlc 1\!':Ip Jnd h 'pt al roOm tcmpera-
lure lor up 10 3 dJ~'S,
CLASSIC YELLOW BUNDT CAKE
SERVES 12 to \4
PREP TIME : 15 minutes
TOT ... t. TIME : 1 hour 3S mmutes plus coohng lime
!I d~'rr.l, rlrr:::dt' 11,11, <I.~f'I:::I' (5« I'>!\'t' 5-15) ." fI",I
1(l!/rlll' ",111 Mr{w",,,ro' SI!~lr lid,'" Sl"n'/II.I!.
PAN COATING
UlbllSpoon unsalted butte., mefted
UlbllSpoon a ll-purpose flour
CAKE
3 CUPI all-purpose lIour
1 teaspoon baking p owder
)oS teaspoon baking loda
teaspoon sa lt
tabllSpoon frlSh lemon Juice
tabllSpoon vanilla extract
% cup bun,rmllk (see page 491)
3 la.ge eggl, al rOO m lempe.alure
large egg yolk, al .oom temperature
18 labllSpoons unsalted butter (2 Y. $tlckl),
al room te mperature
2 cups sugar
1, AdJuq JIl OWIl rad.. 10 thc lowl'r-lI1iddle poq-
tion .md hl',iI Ihe OWII 10 350 dl'gTi.·e~. To cou
thl' lun; ma<h dll' bUHer Jilt! flour tClgl'dll'r 111(1)
a paste thl'n bru~h l'\'enly OVl'r thl' in~idl' or J 12-
cup Uundl lun (lx- "lIrl' 10 COOl all the (n'qCl" ),
2, For the c~h':\VIII';k th.: flour, haklllg powder,
bJkmg ~od~, ~lId ~all tClgelh\' r Itl a largt' bowl. In
n ~l'parate howl, wlllSk til<' Il'lI1on jilin', \'~nilla,
alld huttemnlk togelher, III a thIrd bowL gl'ml)'
wlll~k Ihc e~"\ ,lIId )'olk together.
3 , Bl'Jt tlll' ~ugar and bUller togcthc r III J b'}:l'
bold \\lIlt ;111 electric 11I1;1:\'r 011 mcdlUm ~peed
Ul1lil light .lIlt! flul1)', 3 10 (, minm<.~. Bl'at 111 Ihe
egg'l III ("\\0 bJIChl~ until mcorpor.lll'd, abom I
1l1111Utl', scmI'm!: dOlI 11 th.: bowl 3mJ beater<. J'
needed.
4 , R nluCl' lhl' Ill1xer ~pl'\'d 10 10\\ Jilt! slowl), III1X
III one-Ihm:1 o ( lhc I10llr IInxnlrc u milJu5t (0111-
blll~'d. fol1mn'd by half of the bU1!l,rtllllk III1X-
nl'" ]{.l'Pl',ll Ihl' pn)(e" a~"\in usmS h:llf of Ihl'
Tl'm:11111l1g ilour mixture Jlld all of Ihl' R'lllJilli llg
buuerJllilk Il11xtllre, Mix ill til<' rel1l~ining flour GLAZES FOR CAKES
lI1ixlllTC until thoronghly combll1l'd, MAKES IV, 10 2 cups
START TO FINISH ' 30 mlnules IZID
5, Pour thl' b,IH,'r IIlto Ihl' prep:m:d pan and
~llIoolh the top, Wipe allY drops ofb:u1l'r off the HUlld, (ilkrs. JI')lmrf (<l kes. (m.~rl.f<,od ("l'rs. I1ml
~Ide~ of the pan, L3ake unnl a wooden ~kew{'r (h!ff~ J1 whos 111l1'~Jl' prell)' 0/1 rlll'iT OIJ1I. nll')'
1Il,<.'rtl'd II1tO Ih<.' cellter comes OUI w ith a few will ohmys l(}ilk (1II11/IiJstr) brll(T, IllIm,llll, wllrJl
11101'1 c rl111lb~ att.lched. 50 10 60 minu tes, m lal- driz::1ed wi,/1 <I little .!!/l1ze. I-1m' ,m' some easy
1Il~ Ihe pan h:llfway through baking (do nOt gl<l::t·s liuJI will )11:::: U/I 1m)' <?f t/J,'sr ("kn
o\'<.'rlMke),
C ITRUS GLAZe
6. L.'t tlK' cake rool in th l' pan fo r 10 minutl",
then flip OUI 01110 a win' r:lck to cool romple tely, 1 Y. cups confectione r,' s ugar
a\>olll 2 hO\1r~, 14 cup fr esh le mon o r o ra nSie Juice
1 teaspoon grated lemon ot orange zest
V"RI .. n ON Pinch sa lt
L EMO N SUNDT CAKE
lun,'asl' the lemon Jilin' to J tablespoons and NUTTY GLAZE
add .} 1.lbl~poons findy gratl'd frl'sh iemou zest
(from J kmons) 10 thc bUllt'r!nilk mixture III " ;' cups confectioners' s ugar
'wp 2, y. cup milk
Yo leaspoon almond or f;oco nut e~ tra cl
To Make Ahead Pinc h sai l
Afl,'r !l1<.' rah' has cook'd. It Gill b,' wrapped
!lgllIl~ III pb<;l K Wr:11' and h'pi JI room le11lpe ra- CREAM CHEESE GLAZE
tun' for up to .3 d.l)"',
, Yo cups confectioners' sugar
3 tabl espoons u eam cheese, softene d
3 tabl es poons milk
Testing: Th e Best Bundt Pan
teaspoon fresh lemon Ju ice
HUlldt I'JII' l'Ollle 111 a wick vancty I)f shap<". Plnf;h salt
tim,h,'" alld ('apJ{'llie, (.ll1d ('.Ill c(}';t .Illywhn,·
from 59 to S.}11 o r 1I10re) , We dl'oded 10 lind CHOCOL ATE GLAZE
0111 whkh p;m would {khwr a Like WiTh .1
good ,h.II'" :lIld l'\'CIl browning Ih.11 would also cu p co nfectioners' suga r
rde.I'l' {·.I,ily from !Ill' p:m. Af1l'T It'Qlllg "Igln 2 o unces b itte rsweet chO(;olate, melted
12-CIII' Bundl p.ms, b.lkmJ,: om Cbssir Yello" 3 lablespoons milk
Hundt Cake in ~'J(h. IW found our wimll'r. Pinc h 1iall
TIll' NordicWa rc P la tinum Series 12-Cup
Classic Oundt I)a ll (51k.1J5), mad., of Ihtrk, COFFE E GLAZE
dUTJbll" l';"! Jlul11l1lll1ll, produCl'd the .lb~ollllC
be~1 <'ah· wi th ,'v,'u browuiuJ,: l'wry lim~, 1Y. cu p s con fectioners' sug a r
Yo cup milk
1 tablespoon Instant espresso
or inslant f;otlee
Pinch salt

Mix JIl til<' gb~~ I1lgr,'dll'llf" tDgeilll'r 1111111

~1l1O()lh. thCll let ,il umil chirh'm'd. ,1boUl
25 1111111I1t'~. POllT Ih~' ~nc o\','r Ihe lOp
of Ihl' c~kt· :l rWT II 11;" ('omple tl'l)' cooled,
Jllowmg Ihe !,:inze to dnp down til<' ~ldl'S.
Lt'l 'l'l befor,· 'en'mg, aboui 1 () 1ll111I11e'.
 1. A<ljllsi ,m own md, 10 ilK" lower' l1uddle l)O'iHlon
.11Id h,'at Ihl' OWl! I\) .\5\1 dq;rn.... I'b,·.· 4 I.,hk·
spoons or thc hUller HI a I)· mch mUlld Cl]..., p.m
Wllh 3'lIIch side~ .lIId pb ce III Ih.· on'lI ullul !II.'
bUlle r /lIdls, 3 10 5 I1IIIIUle\,

2. R eIllO\'I.' Ihe p.m fro m Ihe (Well, ~n r Ih.'

brown ~ugar tIll0 Ihe mdled bUller. tlll'1I P;II the
1II1XtU",' <"'-'I.·nly 011 Ihl' oonoll1 or t he 1'~11 wllh ,I
\\'()()(!ell ~poon, Arr.lIlge the JllIIl'~ p ]l h: pll'n'S I)\'('r
the sugar in l sm~.· b)'l'r ,lIId 'it'l 3sld.', Whl\k
Ih.· flour, bJ]..mg powder, anll ~III tC¥elh.·r III J
Illl"dJUIIl bowl and 'it'1 a~ld.',

3. lle31 111<_" n'rn;II Ul1Ig 8 t:lhl "~pool b hUlll'r ,lIId

gr:IIIULlIl'd sugar logel h.'r HI ,I !.Irit\.' btlwl Wllh .1Il
clt-elrie Illixer 0 11 med Iu m 'p.·ed II lIul l,ght Jud
!lull)', 3 to 6 IlIJ llllles, Ue;1I 111 the c!4.'i 3ud ef,:g
whilc. OIIC ,II a {um', IlIIlil incorpo rated, ~c ra p ltlg
down the 00\\1 ,Iud b,';II" I" ,I~ ul'c(kd, lk,lt in
the VJ lIJIl.1.

4 . R,cduce till" "peed 10 low ,lIId bl',U m om'-

W" ",commend USIng f,"~ pl"'&Pple chunks for t~e be.. Ihird o( Ihe flour IIlIXllIn.', Ue at III h,ll!" of ,Ill"
Pllleapple Upslde·DowIl Cake IIlIIk. R ep.·al w ll h lu l( of till" rClli,lIl1tllg /lour
mixlU"", thell the r"uMlIlinl; nul]". and fin~lI~
till' ""IIl,li mng Hour m lxtllre (the bailer Will he
thick).
PIN EA PPLE UP SIDE - DOW N
CAK E 5, Gl\"C til<' hatll"r a fina l '\Ilr 1I~lIIg
J rubb..-r
~palUla to ma]..e sure It i~ dlOroughly combllled,
MAI(E S one 9'lnch cake
SERVU 8 to 10
Drop 1Il0lmds of balll'r over I he pllleappk
PREP TIME : 10 minutes
\lIIoolh the tor.l hcn r.lP thc pan 0 11 thl' COUnll'r
TOTAL TIME : I hour 20 minutes plus cooltng1tme
5l'n-ral times to \enk till" baIter. Uake unt il .1
woode n skC\\l'r Itl'e rled 11110 tht· C.·nlcr of Ihe
I'w.,/1 IIIIU',IJ'Jllr i.t 11'/,.1/ SdS fI"s milK "I"m (",m c~h' COll K"S OUI Wllit J I~'w crumb.; ;lIlldl l·,1.
rI,(' 11/1>;,11"(/(11111 ( .. 1.0'"$ <!f )~'r('. Ft" r,'m,("Il"',,(r, ""Ill)' ~5 to 51) IIlIllUle(. rol.nmg Ih.· p.m lul(w;l\
.1."'Vfr)' J lt'r('$ ''',l!/Hlllll/ir)' IJITIt'f! <11,,1 (,.rrd
'It'll' _'I'll through baklllf(,
Jlmr"l'pln !f (,ulUr,I /m,r"tlplr. ''''11'("1'('1, liS"
IISlirg
""'rt'II.~Ir/)' (/mJllnl rlllmk,sl),/r Iml('Ilpplr ftllltrr Ii/,UI 6. L,'I Ihe Glke coolon ,1 Win' mck In r 10 m in_
pmr'/flplr r",,~s. If /IIIlkill,if "III' (!( "it, 'l , rill/lflllS, 'lI//)' ule~. R un a pann~ klllfl' ,U'lJll1ld till" edge of the
{rr.•1t fmil ( ,11/ b,' ,jSj'd. I)'", '/ s r, I,,/lIIII,' 1"11'/;1/ 'If II,,,,· ,;.Ih· 10 100\<"11 rrolll Ih~' I'~n, PI.I~e ,Ill 1Il\'ert.'d
:(.11 ,,;,IJ..' ill tillS 1l'(lI'(', - ~"T\' lI1 g pl.lller owr till' l'ak<, p.III, ]-] ,1' Ill,· CII...,
Ollt 01110 the p!.ltt,'r, 1 et the c,l]..e cool rOIII'
12lablnpoon s (1 )4 stick s) unsal t ed butter, pleldy bl,rore -;erving, ,lbolll ::1: hou r),
softe ne d
v..
cup packed light brown sugar
1 plne appl , (4 cups ), peele d , cored , &nd 5 eJt :KiuIrct. 5ip: HIGH S IDE S
cut Into l , lnch Chunk s (see page 589) T~e tr lc kie sl 1~ l n !il a boul maki ng th is cake is usi n9
1)4 c ups aU ' purpose flour the right pan. In o .de , fo r Ihe fru it a nd bll lle r 10
1)4 teaspoon s baklngpowde . fiI ( IIIld nOI o verflo w Into the oven), t~ e cake pan
)4 IUl poon salt need s 10 hllve sides a l least 3 In c ~ es ~ Ig~ (t~e ca ke
v..
cup granulale d sugar Is a bout 1}S Inc~es tall). Also ke y to pre vent in!il II
2 larg, e ggs, . t room temp,rature soggy cllke Is mllkln!il s ure Ihe p ineapp le Is well
IlIrge , gg white, .1 rOOm lemperalure dra ined. If t he fruit s e e ms extreme ly Ju ic y, yo u m i9~t
1 teaspoon vanilla exlrael wa nt t o pat it dry with paper t o we ll.
)4 cup whole milk, at room te mper,U ur,

THE AMERICA 'S TEST KIT CHEN FAMILY COOKBOOK

VARIATIONS
PEAC H OR NECTARINE UPSIDE-DOW N
CAKE
Sub.ntlltl' -I Jlt'Jchc~ or nect,lrllleS, pitlt'd and
,heed VJ mch Iluck, for Iht' p ll w~pp le.

PLUM UPSI DE-DOWN CAKE

'iuh~l1IU1e 5 plums. pllted Jnd slin'd YI LIIch
duck. for t1w plIll"apple.

CARROT CAKE
MAKES one 9 by 13'11'1<::1'1 sheel cal«'
SERVES 10 to 12
PREP TI l'l l! : 10 mlnutn
TOTAL TIME : 1 hour pluS cooling tIme

'/111.< ("k,' is "fT)' I'frstml" "'III (,III 1)(' b"ked ill 1111111)'
Ihlli',,:m S!t.'/!!·! (SI'/: JI"g(' 5~ 8) , "f7w (/11$JI( /r.>JlJlillgf.Jf
lIus ("ke is Crr",u elm'Sf i-rM/illg (5('e r/lc b,l\'j, bur
",1'1 fm' Irl U$r mwrhrrIros/lllg !( dcsired.
Th,§ claSSI( Carrot Cake, packed w,th g,ated ca"olS, un
2J.S cups all'purpose Iiout be made '" ju~t about .. ny type of pan
IV. teaspoons bak ing p owder
teaspoon baking soda
, V. ".spoons cinnamon
).1, teaspoon nutmeg
l4i teaspeon ctoves CREAM CHEESE
).1, teaspoon sail FROSTING
4 la rge e99S, at room temperature
MAK£S about 2 euos
1).1, cu p s g ranula ted suga r
START TO FINISH : lO mmutes IZ1D
y, cup packe d 119M brown sugar
1)1S cups vegetabte 011 '/111'S jnrS/III.v. ;) U<'I SI!!r rm ....clt I,r Ihlld ,/ /fl)'f"
pound n n o ts, peeled and {"kr /r':l.'t·t/'ff- 11,!U~·,'f'r. I I u\lrks ,Cre.1I 11/1 ,/ 9 /ly
9 ra te d /J-imlt s/,t'C/ {"kr "r 2~ OIIK.tkrs.

1. A(~IM ,III own rat\., to the middll' posilLOll and 8 ounces c rea m cheele, lo ft ened
hC~1 Ihl' O\'C II to :\511 de!;ree~. Liglul), COJ I ~ <) h} S tablespoo ns unsa lt ed bulle r,
lJ-lIlch c~h' IMn wi lh vegetable oil spr-J)" Ihl'1\ l olle ned
lu\l' Illl' 00110111 with p~rdl1lle nt p;lpl'r (sel' pa!'l' tablespoon so ur e , ea m
52'». Whl< k III\' nOll r. baking pO\l<.kr. baking ).1, teaspoon v<'l nllt. e)ltract
,v. cups confect io ne rs ' s uga r

:ieJt :Xi/clictl 9 ip: GRATED CARRO T S
We tr ied every poulble method of Incorporating
the carro ts In to thi s cake, Inclu ding r<'lW pureed.
cooked pu.eed, minced , and 9rated carrolS, and
even carrotlulce. Thinly 9raled carrots turned out to
be the winner, lending lust enough texture without
being too c runchy or milking the cake too soggy.
You ciln grate the carrots either on the large holes
I'ron'~s !Ill' crl".1I1l thee'e, htmer. ~our
en'3m, Jud v:uulla 111 ;! food prOCl'\SOr UIlU]
cOlllbml·d. about 5 ",.'conds. Add dl<' CUIl-
fectiollcl'\' ~U~lr 3ml COnlIllUl' 10 Irron:<~
Ull ul ~mooth. ~bout 10 ,{'collds, )("r.tl'lIlg
down Ihe bowl Jnd hladt:~ JS tlct'dl·d.
VAR IATION

o f <'l bo)l grater o r using the shredding disk of a O RANGE CRE A M CHEESE FROSTING
food processor, Do not. however. use a bag of pre- SUb.tlIIUl· 1 u bll""'poon orallt::e JUICt' for thl'
s hredded ca" OI$ bee"ul e they are cut much too sour cream and I 1,lbll"ipoon gratl'(l OrJllf;l'
thick .. nd will remain Quite crunc hy. ze<1 iIlr thl' \';Indla.

Versatile Carrot Cake
Thi s take can be everything to everyone-a
sheet cllke , laye r cake, t UlXakes, or even a
Bundl cake , The only difference Is the baking
t ime, If making II layer cake, )'Ou 'li need to
use a classic f r05tlng (see Pllge 510), becllu se
the cream chee se frost ing used on our sheet
cake Just Isn't sUff .nough, As 'or the Bundt
cake variation, b. sure to gussy It up w ith
Cr.am Cheese Glaze (page 545), or dust It
with confect ioners' sugar be'ore serving,
Here's how to adjust the baking time,
GINGER-ORANGE CARROT CA KE
R l'du(l' till" 31110um of C i llll~mo n to liz te,l~poon
3ml 3dd 1liz tt'a_poom ground ~lIlg{'r to Ihl'
flour 11lIXlUTe III '11'P I . Add 1 labk<poon J;r:l II'J
Orall)':I' :l!C~1 to III<' l'gg and ~U~T IlIiXlure III $Iep
2, Slir liz CLIp findy chopp{'d Hy<ta lhzcd J;mger
mlo til<' b~ltl'r W ll h till' carrolS III 5tl'P 2,
To Make Ahead
AfteTtl1l' cal.:<' h;n cookd, II (~1I 1>..' IITJPPC(J
nghdy m plaStiC Wr.l p Jlld h'pt JI ruom ICmpcrJ_
nln' for lip 10 3 d.l)~,

For two 8-lnch cake layer.: Reduce the

baking time to 25 to 30 minutes,
GINGERBREAD
MAKES one 9'in<:h square cake
For a Bundt uke: Intrellse the baking time to SERVES 9
abou t 55 minutes,
PREP TIME : 10 minutes
For 24 cupcakes : Reduce the baking time to TOTAL TIME : 1 hour plus tooling time
30 minute s,
, \I";~I !IIul ddirj"I!S .11/ lIS (>11'/1, ,!!I'W'''",',Id IS IH'"
bellrr I/'hm scm'd 1I11ft <I d"//,,p "ll\!!lull' $u'trll'//!,d
11 1upJ!,'d Cmu" (S{'(' P'l!!" 650).
SO(b, ~picc~, aud ~~ 1t t~l'llJcr U1 J 1.1 ~C bowl ~ l1 d
W! ;hldl', IV. cup s aU-pur pose lIour
2 teaspoons ginger
2, Wlml thl' l'gj...'" lnd S\l~l~ !~.'tlll:r III ~ brg,; te as poon ci nnamon
howl UII!II frothy Jnd tIll." ""~r:lr I" m ostly dl~SOh-cd, liz ""spoon cloves
ahou t I m1l1utt". Wluk II lJl'lmg, ~Io\\ Iy 3d.! Ihl' yO teaspoon nutmeg
Oil u!lUllhc nuxlIlr<' I~ Ihoroughly rombmt'd ~nd yO teaspoon aUspice
l'tllUI,Ifil'd, lbom I lllmllll', Wlmk III thl' ilollr 1 teaspoon Dutch' process.d cocoa powder
II11Xltlre 1111111 110 "m.",ll~ of flour rellWII. Sur 111 yO te.)Spoon baking soda
Ill.' c~rroN. Yo teaspoon ult
V. cup light molasses
3 , l}ouT thl' b.llle r 11110 the prep~Tcd P,IIl dud 'j.i cup sugar
~1l1()Olh till' tup Ilth' unul ,. WoodCll ~lcII'I'r 8 tablespoons (1l1ic k ) un salted butter,
Il l'il'r!l'd IlItO till" celllcr of the elkl' l'Ol11l'\ out m .lted and cooled
II IIh ,I I~II crumb, ;m.1Chl'd, 35 IU 4IJ nlll11Ht'~, large egg. a t room temperature
rOl,lIm).: the P,ll! h,dfll,lY Ihrough bJkmg. cup buttermilk, at room tempe rature (see
pag. 491)
4 , Ll,t tlll' c,Lle (001 III Ih,." )Mll 011 ,. wIre rack,
,LhoUI 2 hours, ilU ll ~ p,lrlng klllfl' ,ll"Ound tlll' 1. AdJ u~1 :111 Ol'ell rack to th ..: Illlddk 1'0<11 1011
PI'Till1l'tef uf ,hl' pall, mh"rl the cakl' onto thl' ,lIld hl';U Ihl' own to 350 dq:r<'l", Lightly rom J
r.ll'k, pn'J o lT the 1',Irdl1l1l'IlI, II1l'n Illwn 11ll" c,Lh' 9-indl ~'lu;'n' Colk<· p~11 \\ IIh I'e~l't,lbk ud <I'f,lr-
,l).:-lin 01110 ;1 'l' rVIII~ pJ.\IIe r, \Vlmk Ih ~' 110u l", "pl(:l'~, COCOJ PO\I'd~'T, b'lklll!-\
~o(b, ,md ',LI! I~~'(hcr m ,I ll l<'diUIl1 bO\1 I ,md
VAlUATIO NS ,<."1 ,l.idl',
CARROT CAKE WITH NUTS AND RAI SI NS
:::'t>r 1 Y. <"up. PI'I'Jll' or w;!.lllut'.IOJSII'd (scc Jl.Ige 2. IkJ( I he mol.l~<~'s, )u!-:Jr. ,111<1 111..:111'.1 bUlll'r
JHJ) ,Ill.] rhuPlx'U.,lIId IlUP rJI'IIl" " lI(llh~' b~t­ tog.t',hl'T III a I.trge hol\ll\ u h ,m dl'ctTIl' 1ll1)(~'f
I~'r wllh till' l'JrmtS m ' 11'1' 2. on 10\\ 5pt:ed ulitil COlllbllll'll, I w 3 r111nUll~

THE ... MERIC ...· S TEST KITCHEN FAMILY COOKBOOK

:jt~ t X dmm [jip: M,6.KE IT SP ICY BANANA CHIP SNACK CAKE
More often than not, what appears to be an inviting MAKES one a'IOch square cake
pan of gingerbread turns out t o b e dry and tough SEAVES 9
w i th o nly vague hint s of spice, Lot s of rec i pes PAEP TIME : 10 m,nutes
c all for water ( rathe r than milk or butte r milk) lind TOTAL TI ME 1 hour 20 m,nutes plus coohng t,me
a spa, se select ion of spic es In an IIttempt, we
pre sume, to appear easy to asse mble. But to us, F." till' HII'I._,,'SI r'I ~'" wid. rill' dCf}'I"1 /'<11JoIII,I,I/,W"r.
gingerbread Isn·t worth even m inimal effort If it·s "111/.14' ,In, "11/1 .'I'I'r/y niX' Imllml,lf. C II I Ihi,' W(,'I'!H,rf
got no oomph. Keeping In mind that g l ngerbrelld Co/k!' 1111<' ."III.lrrs mId .'1'rl~' n~llr.lr.)1!I I/U' I',/II.
i s ess entially a quick bread and no t a c omplicated
cake, we stuck to the si mples t mhdng method, bu t 2 c ups all-pu,pose " ou,
jaz~ed up the Ingredient l ist w ith a ple t hora of 2~ teaspoons baking po wder
pungenl bul basic spices. And butterm ilk, rather Yo t •• spoon salt
than milk or wate r, g ives this cak . a great teltt ure lYo c ups sugar
and nice tang . a tablespoons (I st ick) unsalted bUller,
so ftened
2 large eggs, at room temperalure
2 very ripe large bananas, peeled and
lk.ll 111 Iho: l'gs: tllllll lIll"orpor.Hl·d. Ik,lI U1 tlK' mashed (1 cup)
hLlU<alllll[.; Ull111 lII('orporatl'd, _n,lpUl).: dOlI 11 11 c up whole milk. al foam lemp era lure
till' huwl .md be'all'r, ,IS Iw,'d,'d . Add til<' flour teaspoon vanilla extract
l111"ll1rC, 1I1CTl'JSl' till' 'pn'd to Illnllllrll, 3ml Yo cup semis weet c hocolat e ch ipS
h"JI tl11I11 tho: ham'r I' 'l1IoOlh ,111<1 duck, I to
J l1ImUll'). <;("r:tPIll~ down !Ill' Ixm I ~Ild h".lIl'N 1, AdJu>1 ;\11 0\'t"1l TJck to till' m ieMll' p0'1II011
.1' Iwed"d. ~nll hl'JI thl' O\'ell 10 .l50 dq::rc,',. Lt),dul\' (<)JI JII
H- il1dl-\{IUar<.' cak.' pan \\ lIb ""·~" lJ bll' 011 ')lr~~
J. PUur !Ill' ballcr 11110 !II,' pr"pJn:d ".111 and Wltl'\.. Ibl· Ilour, b,lklng powdo:r.,llId \;Ilt tDg"tlwr
~mOOlh til" tOp. Uah' UII1t1 J woodcn ,[.;e"'l:r 111 J IIl.:dtum hmd and \,'t ,Nek
lI1S\.'rted IIlto tho: n'm,'r of th,' CJkl' COllll'S OLiI
II IIh ;1 K·", crl1mb, JII,ldwd. ,Iboll! 4() mlll Ul l''i. 2 . UC,lt th,' su!-o;tr ami hutt,'r tot-:"thl' r 111 ,I 1Jrt-:"
rnl,ltlllg till' pall 11.Ilfll;\), thmLl~h bJ[.;l1lg. bowl \\'lIh ,Ill l'kctric 1111""" <lll IIWdlltllI ']1'-",1
lIlIlIl hgb t ,mel flllffy, J to 6 I1II1lUll'S, Ik,lI 111 Ihl'
4 . 1,'t thl' cal.:.' ('001111 till' ]1.111 for 10 IllIllUl,". "g~'" Oil,' ,It .1 1It11<:', 1IIlt!1 mcoq){)r,lIl'd, .rr.lpmg
tlll'1l /1IP out Ollto l wlro: r,I(t... '111m th,' C,lk,' down til(' howl ~l1d !x.-atcr'o J' Il<:'l'd,'d. Ik,lt 111
rt~ht -ml,' up .md k l rool.$,' rw II:trlll or I"t ,'001 Ib,' han,l\la\. 111I1k. ,md 1',11111\;1.
COnt pl"lo:Iy, .loom 1 hO\l~.

VAAliIoTlOH !jeJt :Kilclrcn air: RIPEN THOSE BANANAS

GING ER BREAD WI TH DRIED FRUIT Th e abundance of nalural sugars In ov err ipe bananas
Fold Yo nip r:mlll" dnl'.! 'T.mbl'rrl,", or cllOpp,'d Is th e secrel to big flavor and se riou s moisture In
)'rlllll" IIItO til<' lilu<;[wd h.IIt"r, cakes, quick breads, and muffins. Vell ow banana s
don't h"ve as much sweet fi llvo, and will remain
To Make Ahead starchy even after baking. But If that Is all you hav e
Afil'r tl1<' (3[.;': hl' l'ooll'{1, It (:JIt bl' wrappl'd on hand, t ry this trkk for " ripening" them quickly.
lightly 111 ]11,1'"(, \\ r,l)1 ami [.;.:['t .11 mom tl't11lwr~ ­ Before pee ling and mashing, pop Ihe m o n a baking
tun' lor up to J d.lr\, sheet and Into the heated oven f Of IS m inut es
while gathering and measuring the re st of Ihe
Ingred ients. The skin s wi ll turn blac k but the fles h
will be brown, soft, and sweet. Th is Quick roa st acts
like an accelerated sunbath, ccalling o ut th e prized
nalural sugars. Ho wever, Ihls trick will no t work with
green I>IInanas, which are far too starch ~ and b itter
for bak ing,
3. Whl~k the flollr mixture IIltO the ew;; II1IX-
lUre unnl 110 'itn'aks of flour rcllla ili. Sur III till'
,h()I:olale chips.
4 . Pour till' hmer 11110 Ihe prcparl'd pan :md
~11Iooth the top. Bah- Ulml ~ wOOtkn ~kew(,T
L1N~rled 111(0 the Cl:ntl'T of the cakl: COIiWi 0\1\
with ,\ f.·II' cr\lll1b~ al1adl('d, 55 10 (,5 1l1inUle'.
rot;umg till' p;m halfway th rough bak1ll!,:.
5. Let thl' cak(' cool 111 Ihe p;m Oil a
doom :2 houTS, before "-' rving.
To Make Ahead
After tll(, cak<' has cooJl:d, 11 eUl bt.- wrappl·d
ug,hdy III pbsuc wrap ~Jld kepI al I'OOm tl' mpeTJ-
turl' tOr up 10 3 da)'s.
EASY A PPLE SN ACK CAK E
M"II(S one a-Inch SQU<1ffi c<1ke
SEAV(S 9
PREP TIME : 10 mInutes
TOTAL TIME: 1 hour 2S mm... tes plus cooling tIme
'I1,;S III(1is/, "I'I'II'-Y ("ke is Jeliri,"'s ,IS m, IljirrufldJl
smlfk ,.rf,,, "",tlkjul, '",IS/fd <Iud s/,ull(I'('" 111//, tn'llm
rllt'<'.'r. Dric'! fmlllwfTll's mllkr II filiI' Su b~lrlUlr ,(.Jr IIII'
rmslllS.
2 CUpl all -purpose Itour
table spoon b<1klng powder
1 teaspoon cinnamon
).1, te aspoon aUspice
Yo t easpoon glnge'
Yo t easpoon salt
1 cup packed light brown Jugar
e table spoons (1 sUck) unsalted butler,
l ott. n.d
2 larg • •ggs, at ,oom t emp. ralur.
).1, cup applesauce
l easpoon g rated lemon z.st
2 G'<1nny Smith epples, p.el. d , cored , end
diced m.dlum (2 cups)
).1, cup rais ins (optione l)
1. A(ljusl ~n 0\'C11 rack [0 [he Iluddll: IX)SlUon
and heal the O\'en [0 325 degll.'cs. LIShtly coal an
~-mch-S(lu<lrc cakl: pan wll h \'Cge[able 011 spray.
WlllSk Ihe flour. baking powde r. SpIC~. an d s;lIl
toge t her III a brge bowl and SCI ami I.'.
2 . Ik;II til(' brow n SlIb'Jr and buttl'r togelher m
a b rgc howl with all c1el'lric mixcr on l11edlU n l
THE AMEAle" 'S TEST IIITCHEN FAMILY COOK BOOK
5t.lt $.W.;/!£tl flip : APPLE-Y GOODNESS
The name ~snack ceke ~ [s meant to connOle "
treat that can be th.own together almost without
thought . Thel doesn't mean that we heven·t given
plenty of thought to molslness or flavor here. When
we bega ... testIng th is r.clpe, we thought that the
apples, full of nlllural sugars, would lend e big
apple punch liS well as a heal th y dose 01 mOisture
bul, much to ou r surprise, Ihls was not the case .
Taking Inspiretlon from a heallh food baking book.
\\'11\: r.l ek.
we tried adding 50me appleseuce. Not only did th is
moislen the cak., It pumped ... p Ihe appl. flevor
beautifully, too.
s~,t"d umil hghl and fluffy. 3 10 6 1lI111U1e'i, Ul'at
in thl' eggs. onl' 3t a 111111:, um il incorporated,
j.(rapm~ down till: howl and bt.'al~' rI as I1l:ed~'{1.
l3eal 111 Ihe applc~;lUc{' Jnd k'lnon ZC~I.
3. Wh isk till' Ilour IIliXturc 11110 the egg 1l1lXlUre
unlll no qrcaks of flour rI:111:1.111. Sur In the appk"
Jnd ral~il1S (if u'ing) .
4 . Pour thl' halll" mto the pn'par~'d pan Jnd
smooth the lOp. Uakl: unnl a wooden skewl:r
inserted nuo the ((,lIIeT of the cake (onlt'S Out
wllh a fl:lI' (Tumbs :IIllchcd. 1 hou r 10 1 hour
and 15 mll1U1l'''. rol.ltllll; the pan halflV3Y Ih1Olll;h
bakmg.
S. Let the cah· cool in the pan o n a wirl' rac k.
about :2 hour~. before \l: r\l;ng.
To Make Ahead
After Ihe eakl: has cooll'd. II can lx, Wr.1PPl:tI
tightly m plaSl1e II'r.1P and kepI 31 room telllpeTJ-
ture for up 10 J days.
:ji,j l J(jtcIiClI !ljp: MAKtNG IT SMOOTH
There are two keys t o a perfectly s mooth and
c reamy flo urlen chocola te ca k e. The fir st Is to bak e
it In a wliter beth which protects the cake from the
heat 01 the o ... n, c reating a genUe environment In
which t he cake een slowly bi'lke. The s.cond Irick
is to remove th. ceke Irom th e oven While II is stitt
a lillie ... nd.rdon• . The cake witt conlin .... to cook
and firm UP n It cool5. If you bake it an the WilY
through In the oven, It will become overcooked and
wlll be dry end crumbly by th e Ume II has cooled. So
d on't wo rry If th. ce k. doesn't look done when you
remove It from the oven. 11 the cake regI sters 140
degrees o n the Instent-reed thermometer, II 's done.
FLOURLESS CHOCOLATE
CAKE
MAKES one B· o. 9·,nch cake
nAvES 10 to 12
PREP TIME : 5 mInutes
TOTAL TIME : 45 m,OOles plus overnIght chIlling hme

(;'~~/-'IU"IJI" (1,,~.'I.llr f'(',llIy /IIdkN III;~ (,1/...'(', ", .I",,',

,"'''Ull I( )\ll/ USt' " 9'111(/' >I!rul.~;'rlll I~'" ;""(,,,,1 '?(
,1,1' 1'(1'/"(1'(",/ S-mrlr. n'd",!' tll( 1~&lItl! /!lUI' ", 15/.,
20 111"111/1'.<' I ' 7,,'" 5Cn'III.I! fiJI, (,Ik,', u"',(.,uml il l.ellI'
fi,l '" lI;r " ~h,',,~ ,/,ill·/oI,/lle,1 /:",(1- dud 1,- rlil' the
.bll{i' """ " /,i/du', 41,<'1 IHller IIml 1I1/1t" tilt' j,I"dr
,{r,mi.c/MI' m,IIwII,' (,''{'')' WI lil'rolll',. lills (,11..1';': ''('I')'
nrh. ,hIll 5/r(($ IIrf !If ,.,.11'1'.

pound , emisw•• t or bittersweet

(hoeolate, chopped coarse
16 tablespoons (2 stic ks) unsalted bulter, cut
Into 16 pieces
Yo cup strong colfe e
a lar,,' eggs, cold
Cortl,ellone , " s ugar o r COCOII powder
(lor ,ervinSl) Eve'~onelov" FIou,len Cl'locot.te C"ke wh,ch "IQ.."'e~"
w"le, b.-UI to ~eep It hOl'l'l OYefCOOI(lf19

1. A'~lIl1 .111 OW11 .-ad., In till' lowe r-middle p<>S1-

mill ,111.1 Iw,1I Ih.' own 10 325 dt,~n."". Lilthtly
(o,n ,m K-Uldl lPrlll).:lllrlll p,m Illth I'Cg" IJbll'
nIl 'pr,II, tht'n In1<' the bmtoll1 wnh pJrflmH.'11I
p,I],,'r (<.1.'1' P,lgl' 52')). WrJp rill' oul<ld.· or the
p,m 111th 1 ~hn't\ orheJn-ullty loil J.nd <et III
,I brgl' 1l);!,ILLlI-: rJ LL . UrLLlJ.; J lcttll' of \I';\t<'r 10
J hOLt.
2 , ] It'll tl1l' (hou)l.u.', hlm,'r, Jlld (""olic.' 1'¥"dK'r 111
.1 I.JI):\' boo.l lUI till' nnHOII,IVC. II hl<lmg ofkn, until
til<' ml,tUI\.' 1< melt.'1i ,md ,mooth, 1 10 3 mULLLt,..,.
I el (nol ,h~lIl1-
3 , WIIIJl till' q.~" m J 1.1'1:" 1x)1I I II nh ,m l·ll'o ne
1111",'1" 011 Ingh 'peed unlLl tlwy doubl., III volu lIle,
:; 10 1(l1ll11l\LtI'~, h,ld OIlC-llnrd of the whll'p,'d
eJ4," uno th.' dm("u1.ttl' IIlIXIUrc u<illg a hrge rub-
b er '1',L1111.1 1111111 oLlI~' J 1i.'1I' ,trcaks of e~ ,ITt' I'i~­
ihl<-, R"PI',lt tIl In' ilion: Wllh till' rl'l1I~lmng q;~,..,.
tl1l'LI f(.LltUlUI' 10 lold IIm ti thl,Tt, ,In' Il() ~tl"\.'Jks.
Testing : A Trul y Reliable Sprlnglorm Pan
A 'pf1I1~IOrm 1';1Il I~ JIl t-<;..... IlIIJll'lt·(e of l'l]Llll'-
tllent (or a vartt't\ of cJke~ Ih,lt II"UlIl.i Utllt'nll ....'
be IInplX.'>lble to fl.'l11m~· frol11 ,( .und,lnl ,",th'
p.m, 'L1dl ;1\ Aourl,'~' Cho..·ol.m' (",Ill, ,md N,'II
York Chl:l'St'cJkc III J(I..IUI()lI 1<) .1 '11100[h-
worl1l1); bll("kk, I\\' tinmd Ih,' LL1Olot umul 14:,1-
tUI"\.' 011 .1 l"\.,haNI· 'pntl!-,1oTm I'JIl to lx, It\ JbIILl~
to n"I,! Il'Jbgt~l'Llhc r bJtt<'T OILI or II,LI"f 111
(tor thO"t' l'ak<... [it.lI ,IR.' luk<'.! JLl .1 wawr b.uh).
Oftlw 'IX pall< \\,' "'<lcd , II'\' I:wnr.'ll the Kai st.'f
Noblesse Sprill gfo rlll 1~:1I1 (510). both f()r
It~ ~olld l"OINTllCII<1n ,llld ,1.11, TLrnk,~ hottolll.
Whldl n u de II Id,'~1 )ll't liJr b.1lmg bill .11'0
111)1
for ~l'r\m~. WllLl(' II.' it-lI,tlly find tf,L1I,f" H mg J
talt' o tT of the 1',111 bottolll d,lUllIlIlfl, ~I\"II th,,\
thl' oLle " both 1l111\lhl,' ,mtl h,,, L10 rim to ,atl'h
tl1l' kmfl'\ edge, \H' 1I,'re ,Ihl., to 1'1,(("e tI ..., uk.'-
p,m hottom dlrcnl~ ULltll ,I pl.mer.

4 , "'cr,lpe thl' h,ml'r nllO the prepJfcd pJIl 111<idc

rll<' ro,'-lLIlg 1',111 .In d ,mooth till' top. Set thl'
nl,l<tlng P,L11 on thl' O\','n (";I(""l Jlld pOUf the bOII-
111).: lI.lleT mm dll' roJ<tlLlg I'~n Ull111 It n'Jril,"
,lboLlt h,III;'\,I) up the lId", of [he ("3t...' p31l. lhke
until Iht' ellg("'\ .H\' JU'[ he).:lllllL ll g to s.:t, ~ thlll
\-ila;.:e.! l"rU,1 h:r- IOfllwd on thl' 'miKe. ,md Jrl
m"~nt-fl.·,ld t hertl!()mt'I~'f LIIS<.'rted lull;'I'J}' mto
till' n'm,'r n:.ld~ 1.40 (k~n't'i, 20 to 15 nllmll(,,~.

Ca k . .

T~ !n<;k!o II'IlIk,r>g Easy J&1!~-RoU Cake ,5 !O .oIllhf1 ca~e
wh,!e 'I ,~ Sill! w~rm and (Jhabl.
5, Cardull) rl'mOll: Ihl' ~prm~lorHi pJIl from
Ihl' IIJIl'r b,uh dl1d 1\'1 ('()OI f(1111"ll'l d ~ on J II In:
rack, ~hout J hOUN, Co\'<' r II nh pl,I~IIC II up ,md
rctrig<'ral" O\'l'rn l~hl,
6 , A I)oIIl 30 11l111111l'~ b..'!tlT\' ~l'r\"ln~, rUlI J 1' ,lm l~
lllll'" JrotLud Ihl' ed~l' olllll' I'Jh' 10 1 ~'n,lhl'11
n'mo\'<' tlw ~Idn 01 til<' pJIl. I nn'r! thl' cakl' 0 11
,\ f'Jrdlllll'lIt- hnl'll pl.lIl' ,md )ll'd 011' tl1l' p,lrdl-
I11l'l1I 011 til<' 001(0111 , H Ip IlIl' <:'Ill' IIprl~hl 01110
a 'l'n'm!; pblll'r, dlsc,utl till' '<'(Olld )l InT of
pJrdl l11 l'III, ,md Il' l CO llI<' 10 room t<'mper,nun'.
D ust II!lh COl1fl'UIOl1l'J'<;' '1I);,lr bl'lon.' ,,'r\'ill~.
To Make Ahead
ThiS ell " <:.m b,' rdj-I~,'r," ,'d, Ilr,IPI'I'd lIt:htl y 111
p bsnc II'T,I P, lor "I' 10 2 d,l)'l.
5e,l t j(ilcliclI :lip: A R OL L A BL E CAK E
For a cake to be tollable, II <'leeds to have good
fl exibility 50 that it won't break a<'ld c raCk, The key
to a flexible cake Is lOis of eg9s, 001 In o .de r to
incorpora le them In to the batter without It gett ing
too heavy, you need to whip Ihem first. Be sure the
eggs a re Ihick and pale yellow before folding In
the flour. Also, you can only roll the cake up when
il'$ warm , $0 be ready to roll the cake a s soon as It
comes out of Ihe oven.
THE AMERICA 'S TEST KITCHEN FAMILY COOKBOOK
EASY J EL LY-ROLL CAKE
...... KES one II-Inch log
SERVES 10
PREP TI ... E: 5 mInutes TOTAL TI"'E : 1 hour
AII)'flm~)r (1),1'" mil Ix- IIJ('I/lrerr. Pur "" IlIlrird lrem,
silfillklr ! OIl'Sfresh /H'fflrs 1"'1.'1" lire )"111 btji." f(l1I1II.~
III' 'hr wh. 11,is rdt'r' /"(I/':S /"WI)' Ulld '(UIN ,~11iId
"-/Ir" sm't'd Im/, rill//"/IS !?ffresi! 111I1PIK'I/ Crr"", (J('('
/h'l'f' 650) mlll.(rr.;/, /1("1(,6 ..
% cup all-pu rpose flou r
teaspoon bilking powde r
Yo teaspoon saIl
5 la .ge eggs, a l room tempe ra ture
% cup lugar
Y.i teasp oon van Ula eX lract
1Yo cups fruit lam
Confec tio n e r,' sugar fo, dusti ng
1. AdJ u,! an 01'<"11 r.1, k to 1111' l()w\!r~ l llIdd l e P<h l-
{ton ~ Ild It':J! tIll" 01'<"11 10 350 dq;rc\..~ , Ll!;hdy CO,1t
.\ 12 by ] H- lllclt rnnn 1l'd IXlklll~ dWl't with I'<"l,:c-
u bI<, oi l sp ra)" dll"11 Inll" w it h pan-hllll'l1! PJp.:r (~c.:
I'a),:l' 52') . \Vlml till' nOll r, h,1k U1!,: powdl'r, ;111.1 SOII(
I<>t!"th.:r 111 J medium bowl and '-l'1 :tside.
2 . Willp till' l'~'" 11\ ,\ Ia~c bowl wllh an dcCtn l'
IlIIXl'r on low 'Pl'l'" un ll l foam), I 10 3 1I1111U"-_'\,
I nen' as<' till' nnx.: r sp",'d to l11edllllll and slOlvly
add (ht, s u~ r III J ~1':Jdy \(Tt'JIU. Inct'Ca<;c Ihl'
"pl'ed to Iu!,:h a nd (011111111(' 10 lx'JI unul (h.' e~
an' wry thilk :md ,\ palt- \'eliOII color,S to 10
1I11I1UIl·'. l1<-al III th l' '·~ lHlb .
3, Siti the nour 111"1110..' owr!lll' be.llen e~'S and
told III usm ),: a l.uge ruhlx:r 'P,lIul.l unit! 110 mln,,-
of 11 our r,'IIlJln.
4 , Followl1Ig til(' photo, 011 page 553. pour tl1l'
baner 1IIto till' prl'p:lr,'d e:ll<.' IWi Jnd ~pn'a d
Oil! to :UI ,'I'l'l1 I hl c k t1l'~~. Bah' 11111 .1 the c~ h'
":d, lir lll ~ nd \ I'rin!-,,,, bac k w il e n toll c h ed . 10
to 15 Illi lllll l " . rot ~ l1 n ),: th e p,m h,al fway th ro ll gh
b~ klll!-:.
5 , Ul'fOTl' ('oolm!"t, fUll :\ l lllte- ,ll'OlllHj the ed),:r:
olthe c ake to Inown, tlll'l1 flip Ihe ca kl;' Ollt 0 1110
J largl' shl'l,t of p arc h llll'll! pJp,'r (~h ~ l lt l )' Inll ~t'r
thall thl' clll'). Gl'mh- ped o ll'l h <, pJr<ll1l1c llI
p.lpl'!' JttJched to , Ill' 1)011<)111 of Ilw ,',Ike Jml
roU ,Ill' cJke lnd p.lldllll"111 up ItlrO J I~ and leI
cool lor 15 11111l111l'S.
6. Gl'm ly IllIroll iiII;' <'.Ih' ,111.1 sprl',I' ] 011 the jJ1I1,
II;',lI' lIl~ a I-Inch hurd,'r at (ii,' cdg,'S, 1t<,~ I\)U Ih.-
MAK I NG A JELLV - ROLL CAKE

1. \h,ng an ollset _u.,La. ~Ity z. WI>e<1lhe cake os temoved It om J . SUNI,ng I,om t"- "-1 _ . ,oIlhe
spr.ad t"-
....... lhockMH
eI""
!)Bile, oot to lin lhe 0\Iet'I, I~p ,I 001 onlo II .!'<eet of
P¥\:1\me<11 P&Oet lind peel oH 1"-
(ake and IHO'CItmenI ..10 I log LeI lhe
elke cool 5elIm·5fde down (10 p,.....,\
PlItd"T~m illlached 10 In. cllke u..... olllng) 10' lS m,n••nes

• . Un,olll"- (!!ke Spt,IM;ILY. (upi N1m • . Re"011 lhe c,,~e gently but snugly 6. T"m \n,n lhces of Ihe '1I9S"" edge,
OY<It the su,face of 1"- cake. leav;ng 8 ",ound the lam. leav,ng the patchment ftom both ends T,ansle, lhe cll~e 10 iI
\''''lCh borde, al the edges t>eh,n(I itS you go platte, dUll Wllh confKllone.,' W9<"
and CUI "'to tJI(:e5

(,ll..t· gcmly but \l1ugl) ,troun d tilt' J~ m . !cavill!; le . ge egg , at .oom lemperature
tlw pJn'hmcll! bchmd 3~ you go. Trim Ihe end). tealPOon vanilla extract
thcn 1r.lIlsfcr til\" c,lh' 10 J planer. Lei tlw c.1h' cup buttermilk (see page 491)
cool (olll pktdy, IlIt'lI d USI \\ lI h conli.'t'tlolR'r;'
\upr bt'fon: ~hclll g and ~ rv lIl g. FILLING
2 cups Marshmallow Fluff
To Make Ahead % cup confectione"' luga.
Illl' roned CJh' CJII h.: \\T;\p\Xxl tightly III pb-.rir 10 tablespoonS (1 Y. SlickS) unsalte d butter,
\\T.lp ,llld kql\ at room w mper.uun' for lip to I day. soHened
1 teaspoon vanllla extract
~ tealiPOon nit

WHOOPEE PIES 1, For till' {'.Ih~: AIB"'I tlll' on'l1 (';It!.... tll thl'

MAKES 6 pieS u!>pt' r.mrddll' ,111d 10\I'\'r. l1uddk·I')()<.lI1011~ ,md hl"!!

PREP TIME : \0 minutes
IIw oven to 350 dq:rn~. l.U1\' t\\O hakin).: ,ion'"
TOTA,L TIME : 4 5 m,nutes plus coohng lime
w ith 1l.ln-lm ll·1It P,1IK'" \Vlml.. Ihe t101 .., (0..' 0 .•
powder. b;lkmg ~O(LI. ,Ilul , .• It lOj.:l'llw, 111 ,I I..r).:l'
TlI4'.<.' r/,b; i( ("k.-. lUI' ,I I/"""'-/,,)rk /,1 //U' 19JOs. 0",· bo\\1 ,1I1d '\CI .•~. (k
I'''' i.' .r !m·"~~/H.·rfm Ii,. ,m d/rcr-gh''''' .<II"ck.

CAKES (jeJ t J(ilrnvi gip: FLUFF AND BUTTER

2 cups all'purPOse flou.
Traditionally. the s now -wh il e filUng In these IIltle
)oS cup Outch-p.ocnnd cocoa powder
ca ke s is made with Fluff lind s hort en ing . The Fluff
le ..poon baking soda
add5 lIavo., while the sho.tenlng makes it crumy.
)oS l e ..poon n it
Not su rprisingly, we p.eferred the " ... vo. of butte. 10
1 cup packed light brown sugar
that of shorten ing In the rili ing and were pleasanUy
8 lablnpoons (1 l Uck) unsatted buller,
surpris ed 10 see thllt Ihe snow-wh ite color o f the
l ottened
filling was hard ly affected .
 To Make Ahead
T Ill" cooll. d c;rrk ... ~ can be wra pPl·d III piaqlr "r.1p
and ke pI al room telllpl'U turc for up 10 :2 day,.
TIll' ~s..~ ll1 blcd WhOOPCl" pll"~ ran be hdd (or up
10 H hou rs.

HOT FUDGE PUDDING CA K E

M.... KES one 8·'nch square cllke
SERVES 9
PREP TIME : 10 m,nutes
TOT.... L TIME , 1 hou, 10 minutes DiU5 coolong t,me

I YOII dPl,', /"",/, lifi"'~'r (o!OO" ,'" /1111111, /lIiX 2 ,<',,-

sp,>t)1IJ irwmu (o!ffa tn'd, 1}1 (III'S w.trm lI\lIf' lilli/I
di~s<.It'/'", lit,." In (d,'/. '~'m' litis (,I/.:r h)' sJ'"mll ll.~ 1/
1Il/,) bmds: il 1,1$1<'1,emll with itt· m·,II!I.

6 t ablespoo ns ( y. slic k ) unsalted butter

y, cup Dutch-procened cocoa powder
~ ~.retul not to overbake HOI FU<.IOe Pudd,"9 Cake as il 2 ouncu bltte,swee t or semiswee t
,s meanl 10 bit $Ott and SUDef·tudgy c hocolata. chopped
)II c up packed light or dark brown sugar
cup granul ated sugar
y. cup all "purpos. flou,
2 teaspoons baking powder
2. lkJI till' ~u~ar ;tnd bUl"'r tog~'lh\'r III a I.ITge )II cup whole milk
bowl wnh ..III cleclric mtxer on medlUlIl (pe~'d tilblupoon vanilla elltract
unlll IIgln Jl1d nuITy. 3 (0 ( , mmuu."S. Ueal III 111<." Yo teaspOOn sail
<'gg IUm l H1l'Orpo r..lI."d. ~cr,l plllg down till' 1>0\. I 1 Iii'". e"" yolk. "room lamp.rature
and bcJt l'rs J~ m'ed<·,1. Ik,J( 111 thl" WlIllll~, t~ cups coHee, at room temperature (see
note above)
3" R educe th ... sp....·d 10 low Jnd be.1I III 011 ...
Ihml o( Ih." nour 11ItX!tIn..... Ul"al III hJI( o( the ,,, AtljllSI an own rack to the lo\\'er~tlllddle posi~
butwnmlk. ItCP1"Jt wlIh h ,llf 01 the Tt.'IIlJlIlHlg lion ,md heal tit.· 0\""11 10 325 (kgrc\"~. L Ightly
tlOUT lIUXlUTt..... Ihl"rl Ihl' relllammg bUIIl'rnlilk, (-oat "III 8~1J1( h ~<;;(II1.lrl" glass or Ct:rallllf bakmg
,md till.lllr Ihl' I't:I1l,lirl1ll!! tlour 1111.\lure, Givr thc dish Ihoroughl), wlIh \'eget.lhle 011 sp rly.
IMUer ,I fillal ' l I T u~lIIg .1 rllhll\"r <paull,l to II Mke
)lIre 1t I) thorou!:hl~' combull'd. 2. Mdt the bllltcr" Y, cup of till" COCO,1. ;lIId t lte
cltocobl'" I~l"thl'r m ~ IlK'dnml howl 111 the
4. U~mg ,I y.~cup ml'a<ure. \COOp til<' b.ltlc r into lIIicro\\~I\"l'. \\l lI ~ki ll g ollel1. until ~lI1ooth, 1 to 3
11I01l nd~ .1I1d limp llll"m ..lhOU I 2 mchl"\ ,1p af1. o n ll11J1l1ln. In .1 ~<' P Jrate bowl. 'itT t ht: hrown ~1Ig;~r.
11K' prcp.tn:d b:! k lll~ dll'c~ (aholU (. pcr shcet).
B~h" lIl1Ill till" c.!h~ bounn' b;ll' k wh("11 prl·~'l'd .
12 to 1Ii ImnUll·~. ~w1tc h mg and rot,uing Ih l' p .m s 5fJt :J{;Jdk/, !jjp: CRAZY CAKE
h.d(w,,!~ through hJklllg. I CI Ihl" c.1h", fool (,:01l1~
In this ca ke. not il1I 01 Ihe In"redlent s are ml~ed
pll"It'ly on till" bakmg ,ht'ct.~. about I ho ur.
into the batter. Rather. some of the dry components
ilnd liquid are s!)rinkled over the top of the batler
5. For thl" fillmg: W hip till" l' luff, con(ectiollc ....•
In the cake pan. And, coHee Is then poured on top.
sU~Jr. buller. vamlla" ..Ind ...tlt lO~e t hl"r m a large
Crazy? Yes. but the result 1$ pure ma"lc. These
howl lI',rng ~11 cll"l'lrlc 1IllXl"r on lI1edlul1I spl" ...d
"'loose " ingredients form II sort of liIuce In the oven,
um il ligh t and nulTy.4 to H mmu!I·):Ii.l ;rr~'II;'11lbll".
ilnd after the cilke is baked. the sauce wind s up
lO1ndwH.'·h ,Ibout J l~bll"~pOOIiS 01 tbl" fill m g.
underneath the cake.
het'H"cn til<'" IlJH\"lIeu 'I(it", oftwQ cooled rJh·~.

THE .... MERIC ....· S TEST KITCHEN F .... MILY COOKBOOK

Y. (liP of the !,!r.lIlubled sug:lr, and r~'Ill;lining Y. COOKIES AND CREAM
cup CIlO:O~ logetlwr lIlItil thcr~' an' no t'lu11lp~, ICEBOX CAKE
\'(,Iln<k the tlO\lr ~ml bJbng pow.:kr togedll'r HI SERVES 8 to 10
:I tbml bowl. PREP TIME : S minutes
TOTAL TIME : 2S minutes plus I; hours chilling time
3, Whi~k the n:lllammg 'h l'Up gr.mul.lt<:d sugar,
nnlk, \'.1l11lb, :lIId ~ah togl,thl'r m a brg(" bowl. If ),,>11 pnfrr, )'"" (lUI tlcr.mm· lluo mJlf wi/h cI"'«l/<l/.'
Wlmk III till' yolk, then till' chocolate mix ture ;I',!frrs ml)'hrrl illl<> (old"'/, (,\IIlIl1s ,I, clhl(,)/III., '/I,lI'il!l!;
umil combine'd, Whisk in the !lour lllixtuT\' until (,Iff iI,I,\!1' 5J2), \ ;", lI'illm'rri " .'al'iu,\! p/,II/", /11.11 i.'
cOlnblllcd, dll",I$1 11 ;11(/11'.< {PII,I! /.' ,1({(""lIIdd,lIr Ilri.' f,'II,1! 1lI/o,.·
slJ/1j1rrf «Ikl',
4 , ~pread the baiter \II the prepa red baking dish,
Sprmkle tla- brown ~lIJ.;:lr lllixlIITC l'\'cnly ova 2 cups heavy cream, chi lled
til<' batleT, POllT the (OlTl'C gemly owr tho.: brown Yo cup co nfectioners' sugar
>lI;!:lr lIIixture', L
hh' until the c:lke 1\ pufli:d and 1 t easpoon van illa e~t ra (1

bubblmg and Jmt bo.:gillning to pull away frolll 24 Nabisco famous Chocol ale Wafers
till' ~i(k... of till' ba king dish, about 45 min Ules, cup mini chocolate ch IpS or
rOIJtmg the pan half\\:I~' through ba kinl:," (1)0 mini H&M candles
not o\'crbah")
1, \Vhip til<: cream, COnlce\lOller; ~\1!,:ar, ,md
5 , Le't till' (;Ikl' ,oolm thl' dish on ,I win: r,1(k for 1':IlIilb logedwr in a 1.Ir!::/, b,)\\l \\'1\h ,m ell'e-
:lbOUI 25 1II 11llitl" bl'fore spooning uuo bowls. tn/, mixer IIntil soft peaks !arm ("C<' p,l~e 65(1),
Following the photo. sl;\ek (, \\':Ifo.:'" 011 top of
e~c h other, spreadmg al)(lut 1 tahk'l'ooll of tIll'
\\'h ippl'd l'ream iilhng 011 [()p of each \\':&r, (Vou
Dutch ~ Proce55edvs .
~holl ld ha\.... " Slacks o( (, \\"J !CN,)
Natural Cocoa Powder:
Doe s It Matter Which
MAKING AN JCEBOX CAKE
You Use?
Here In the leSI kllChen, we "Iways use Dulch·
processed cocoa powder when baking , (II
also makes the best hot cocoa ,) DUlched
cocoa has" richer taste than nalural cocoa ,
That 's because the beans used to make
Dulched cocoa are first soaked in an alkaline
solUllon, which mellows out all the e~isting

bitterness In Ihe beans so Ihat it's e"s ier to

I - -__' -
I.Stack 6 wale,s on top Z, Lay the stDcks on a
app reciate their complex c hocola t e flavo rs, of e"ch Olher, spreadlng platter_ end to end
So why would anyone choose natural cocoa "bout 1 t"blespoon of Ihe
powder? Accord ing to conventional wi sdom, wh,Pped Cream lillml/ on
nalural coc oa po wder, which is more acidic lOP of each waler
than Dutched cocoa , reaCIS differently wi t h
leaveners and can be superior In certaIn
reCIpe s, Bu t after e~tens Jve testing , we lound
little or no difference In Ihe ri se (o r te~ture)
01 any 01 our cakes or cookies made wilh
either natural or Dutch -processed cocoa
powder, So stoc k your kitchen with the cocoa
that tastes besl - DulChed cocoa ,

] , Usmg a small spalula . , Just \l('lore serv,ng

0' dlnne. knife, spread the spnnkle Ihe cllke wl!h mIni
rema,nong whipped cream M&M's Or chocolale <h,ps
ove' the toP. sides, and
ends of the cool<ies
5CJt J{itd!CII 5ip: A NO-BA.KE DES SERT ICEBOX CHEESECAKE
Th is 0Id -f<1 5hloned cookies <1nd crellm cake is a MAK ES 0 .... g·,nch cake
simple ensemble thllt ml r<1culous'Y eme. ges from SERvES 10 to 12
the relrlger<1lor 115 <1 rich and Cre<1my t.eat with a PREP TIME : 10 minutes
c<1ke-like l exlure, Be sure to le<1ve this c<1ke In the TOTAL TIME : 1 hour 15 m,nules plus 6 hours
relriger<1tor fOf" <11 lea51 six hours (and up to two ch,lhng lime
d<1ys). Any less lind the cookies will set unevenly,
lebving some c.unc hy bnd othe.s soft , The longer "ntis t"lIS )' «"(IIX' /I" S tI simpll: mm 111111 tI IIo,/"l l.:r

thi s chills , the better the lexlure lind flavor, .fillill.~, all, S/I,m>bmy ·I0l'lllltl! (IJII...,. 648J
111111.'('5 II

I't:rfm IiJJlIIIII.'~, [f ,~mllhl(\! )'I'lfT ou" xrnlt"l11 rmd.'rr

m"'tb~ fo , Illr mlSl, )'<'" 1,,1/ !I{'f!1 "00111 8 (T<lr kI'rS, If
2. L:l)' tIl\' COOkll' ~I,U'h Orl Ihl'IT '1dl", l'nd 10 l'nd, IISI ,(\!.I Slalldj'(1! 1111,\(1,/1(' SUrf '0 br,,' ,11<, mil'" lI,a,r
on a. 12-lI1ch-long "<"r\'m~ pblle r, 111<'11 (OnoT Iluh 111111 a {IIIddlr. 111>1 " 141"SI.:.
tlll" n'I11;lIl11ng whipped CI'I.',II1I, eO\":T with pbmr
wmp .111d n:fn!;cr.ul' ror [, h ours, CRUS T
1 It. c ups 9r<1hllm cracker crumbs
3 , l.klorl' 'l'T\'m~. 1111\1r.IP the oh', ,mel 'prm k le S labl espoon. un.blle d bune r, m e ilid
\I ah the chocobte dill'" tablupoon susa"

vA.RIA.TI ONS
TOA STED ALMOND ICEBOX CAKE
R cdl1Cl' tlw \'.LIl1l1,1 to Y1 tea'pooll :md add
y, tl'J~llOQn almond CXlract, WIlik Ihe rah' 1\
clllUmg, crll1l1hk ,\ ad{hllOlial ehocol.Ul' 11.lle""
mto Co.lrsl' lTUnl~. then lOSS 1\ ah I Clip ,lin'd
JIlllond~, to,lStel!. SUh'l1Il11l' Ihe ,Ilmoll,llllixture
lor Ihl' IlIlilJ d)(xulall' dHI'~ \1 hl'll dn'or,lUlll;,
MOCHA ICEBOX CAKE
lucn'J"": Ihl' .Ulloum of \'JI11I1.1 [0 1 tCJspoons,
Stir 1 t,lbkspOOIl lIl'lUnt l''\pn'~;;o or IIIqJiII
fi.'I' 11110 tlw \'JI111b 1111111 dl;;\OI\,<,(1 JU'II b,,'foTt'
\l1l1ppmg wnlt Ihl' frl'am III ,tt'p I.
MINT CHIP ICEBOX CAKE
Rl.'duCl' the \JIIIIl.1 10 Y, tl'J"poon and add
-% t"';llpooll pl'l'pe I"l IlUlI extrJ("\.
To Make Ahead
Arter d)111111~, till, (ah' 1'.111 hl' rl-fn!;er.ltl'd fo r IIp
to 2 da}'<.. Dl·coral<.' wllh the dlO(obtl' flnp" jll,t
bdim' ~l'r\'III).;,
5eJt J{iJ.cflett 5 ip: SOFTEN SL OW LY
When milking th is chee sec<1ke don't rush the
$oftenlnsa of Ihe cre<1m cheese, If exposed to too
much he<1t (hot W<1t er o r the mlc,ow<1ve), 11 will cook
$lIghtly <1nd eventually Colu se your enllre cheesecake
mixture to bre<1k, lellvi ng you wilh II grlliny textu re,
Lei the c rellm cheese com e to room temperblure on
the counte' , Culling Ihe cream cheese inlo p ieces
$peed$ up the process, which will take 30 to 4S
m inutes"
FILLING
1Y. cups heny cre<1 m
2 It. te"poon s unPillvored saelllll n (1 envelope)
~ cup $ug<1 '
p ound cream chee.e, cut Into rou sah
I -I nCh chunks and sotl ened
2 tablupoons fres h lem on juke
teaspoon vanlll<1 ulr<1cl
Pinch ull
te <1 spoon sa.bled I,mon zest
1, For thl' cr\l'lt:A(lju~t
an O\'l'lI rack [0 tilt' nuddk
('of- 1>&IllIOn ,lIld hl'al [ht: own to 325 dl.'gn...'). MIX
111<' ~rJhall1 crumbs, IItehl·d butt""r, Jrld sug;tr
tog"'·lher. then pour UlIO ~ I)- mclt sprm~"orm I'an.
1'1'1."<" Ih.· crumhs firml)' mto In ...·\'.... n layer uS1IIg
th ...• bott01l1 of mC<lsur1ll1; Clll' (OK'l' paw.' 57f1).
J
B Jkl' til<' cru~t u ll lll frJ~ral1l
and begmnmg to
brown, I{ ) to 15 1IIIn1ll ...,<;. Let cool 011 a wire rack.
;Ihout 30 1lllllutl"<, bdon' 1I1.1kinl; Ihe 1i11111).:.
2, For 11K' fil1 111J;: Wh),k \4 cup or the cream
:lIld thl' g ci;nm \()1!clher In a rlHcmwaw-$.lli.·
1111',lsurlllg CU\' and k'! <;t;md unlll Ih ..., geh llll ),
'orll'lIed. :Ibulil :; 111I1lU(~·S. M H:mw.lVl· umil till'
ere,ll)1 is bubbll11j! and the gd,ulIl II.!~ C011lplctdr
dIS,oh"l'd, 30 10 flO 'e(oml\.
3. (j eJI t he re11la111l1lj! 1 Yo nlp~ crl'~111 ;lIld sugar
lOj!l'lhl'r 111.1 I.Uj!I' bo\\l \\uh ,Ill ...'Il'rlr il· 11II,\...·r
on mcdHHil ~pc",· ..1 I(l \Oft I'l'Jk, (Wl' l),Ig"" (,;;0),
2 10 -I 1ll11lIltl". Add til<' CTt.';II11 e hct:;;e lml (UI1-
tmu ..., to beal until comblllcd (a fel\ "m.1111\1ml'~
;Lrc fine), abolll I ImIlUIl" 'leuI'm).; dU\\n thl'
bowl .lIld b",·.ltl·rs as m'''''deLi, IkJt III tILl' 1. .'moll
Jilin', \"JmlLI, ,lIld "-lit.

THE AMERICA' S TEST KITCHEN FAM ILY COOKBOOK

4. Imr .... a~e till' ~I'""d to 1l1,'dIU Ill - IH~h and (011-
IUlII\:' II)Iw.u until I he Il U "turc I~ '11I001h ;111d
Ihorou~ht)' ("om bml·d. ;tholll J 11I11l111,·S. ikal
111 tlw dl<.wl\'cd 1o:"bUll ml"ulrc alld lelllOll zeSI
mml ~ l1looth .md JITy. abol1l 2 111111111\.... Pour
the fi1l11l~ 11Ito the cookd cru,. ;"Iud ~nlooth till"
top. Rl'ii-I~l·r.He until fully dulled ,1I1d ~,'I. .toom
11 hOIlT'.

S. 10 Illl1110ld .\lul ,,-·rH-' II rJp J wet. hOI kuclwn

IOwcl .INI111d dw ~l'rmlo:for 11l pan and k t '11 lor J
111111111". Itl'mol'c 111,- 'Id."" of the 1'.111.

VA RII4TIONS
KEY LIME ICEBOX CHEESECAKE
III til\' filll1llo:. 'Uh'lltul,· .\ tJbk~poon. In:~h lillll'
JIlin' liJr till' kmon JUKe ;md 1',l1ull J e"tran nlld
~ IIINItUle 2 1;lhJ."PO{)II~ ).:r,1I,'d Imle Z,'q lor th,'
k11l111l ~,'~t.

PEANUT BUTTER ICEBOX CHEESECAKE

In Ih,' ,TIl'1. 011111 Ih" 'U~,l r. !l..'dUCl' the ;UII0I1111
ofllll'lll'd hLlIIl'T 10 2 1,lbk'l'0on<, ,md ~ub'lInlt"
1(, NIHII'r I1ml,'t loo bc" prot,,'~,,:d
to finl'
The trick to gelt<ng I II<! "gill ClenSfl U'~'IU" 10' New yo'~
Cl1eesec",1o.e 'S \0 51""1w.ln a .,.,~ 1101 ""'<"n "'nd then
Huml", 111 Ih.' lood prO(.','«or, lor tlK' graham reduce lhe h,,"'1 d.nhc~lIv lOt lhe IaSI I ~r and 30 m,n'
n.lC"h'r HlImbo., In Ih" filJmg. fl.'dllCt.:· [he sugJr ~!es 01 bakIng

fO II. Clip. OlIIn till' kmOll JUIrl' ,md It'mon Zl',I,

,llld Iw.n y. (UP CT,'am), Iwanut hutt,'r 11110 till'
l;.,utl'r hefore (PrcadL1lIo: 11110 fhe Cnt't m Sll'P ~.If
d"<lrcd,l'r,·~~ II. nip (hoppcd <;Ilt",1 pl';HI\H~ 11110
Ih,· ~ I,k~ Offil,' ('Ik.' 11-I.-(orc \t.'r\"lIIg.
To Make Ahead
Thc lJ]..." l'J II bc wmpped ughtly 111 pl.1S[tC' wmp
,lIld fl.'fTl~erJfed for up 10 :::! d;tr~,
NEW YO RK C HEESECA K E
MAKES one g-Inch c...ke
SE RVES 12
10 mmutes
PREP TIME :
TOTAL TIME: 2 hours 20 mmutes plus 5 hours and 30
mmutes cool ing time
117",,, (WI"'.~ II,,: ("I.:f, ".Il~'" I"/fila 41'1'/ 1"1' IIll1er
""lily; ",,,!'me Ihe M"dr ,,( tlu' hufr III'" lilt' 1I1lla
.ulIl wi,,,,,.C 1/ 11(II'r ... 1.11 )lin' Iwl/IS m.,I.:I' elMII slifrs, ((
gmll/lU,~ 1\'lIr I'II~' ,~fdlll1m fr,If~'rr (nml/',<.fi,r till' em)/,
)"'" 1I1H 1I1'C'.I "b.,,,, JJ (m(/..:rr.',
FILLING
2 ~ pounds cteam ch .... , cut Into tough
'-Inch chunks and soft . n.d
1 ~ cups lugar
~ teaspoon nit
~ cup lour cream
2 leaspoon l 'rlSh I.mon Juice
2 teas poons vanilla .xttact
2 latge egSl yolks, a t room temperatute
6 latge egSls, at toom temperature
tabl lS poon unsalt.d butter, melted
1, For Ih.: (nl't: AdJlhl ,Ill O\'e]( r,l,1.. til til,'
lluddJe """II!OIl JlId h''.11 Ihl' 1)\\'11 (I) J25
dq; rn'., MIX 11K' gr.lh,11I1 ,'rllmb" l11l'lt.'d hlll-
I,'r, ,md 'l1~,lr I~etlll'r, thcn pour 111[0 ,I 1)-111..11
'prt ll!,:lorm P;I1I , l're<.\ 111l' ( "llIlh, firmly alto ,111
<'I'el1 I.lr<'r u<mg tIll' bottolll of J IIK',I<.urmg ,;up
("-'<' P~!,:C 57H), U,ll,· till" lTll" 1111111 1r.I~r;1l1i .md
Ix.'!,: i llllin~ 10 hN'\l1, III 10 15 mllll1l~'"l<'1 ((Itll
011 ,I WIT<' r.Kk,~b()1l1 )1111\1 11111<'\,

2. h )T til\" lillmg; M"JllI,htle, mrrr,IW th~' OI'l'n

CRUST fe111I'erJtu!\' 10 5CHI d,,!4fl.·,.... , 11<-.11 till" U\',1111
1Yo cops Slraham cracker crumbs . lIn'''''' 111 J Ing'· 00\\1 wlIl1 JII <,I.·lIn, 111I;\,er 011
5 tablesPOOn l unsalted butter, melted 111,'dlllln-IQ\' 'pn'd unul ,"llic'll"d, 1 10 J 1IlImll~",
tabl.sPOOn lugar S..'r.I~· ,1')\1 II III,· 1)0\\ I ,\lllll"".iI"1" Ihoml1~hh
3 , Ue-at III half of th.' "lgar and thl' ylt ;lIlcl 111Ini
llH:orporatccl, I to J rllmll {l'S. Beat In til{' rt!main-
lIIg ~u/-:ar UllululCorporate-d. I 10 J mIl1Ull.... Ul'at
11l till" "Our CI\''.1m, lemon JUKe-, Jnd \'Jnill.l until
mcoqlOrJtcd. I [0 3 11lInutl". ik;H 111 Ihl' cgg
yolks 1I 1ll1imCOrporale-d, I to J mll1l1tt""5. Ika[ III
tl1l' cggs, twO a[ a limc, until ilicorpor;He-d, ~crap-
1II/-: down till' bowl .md be-.lICr~ as ncc,led. I 10
J 111111l11C§.
4 . lkmg careful nOI to dl~turb the baked (nl~l.
brll~h Ihe Sldt... of !Ill' sprlnb'"form pall With till'
ml'lted bUller. ScI Ihc pall 011 a Tllllmed ba klllg
she-e-t. Pour the- filling over (hl' crust dlUj hah' for
J() Illlllutl....
5 , \Vllholll opl'mnb'" the ovcn door, n.:duCt,
tlil' own Il'mp,'r:JUlrc to 204) degrCl'~ ,md COIl-
t1111le to hall' until an IIIsunI-rl'Jd I h.'rlllollll'll'r
IIl~Ull'd 11110 til<: celller of till' chees.'cakc, rl';l d~
abolll 151) dq;re ..... abolll I hOllr ,111,1 30 111111(1le5,
TO I.lllll!ct lb.' pall Il.Ilfway through b;lllllg,
thc .:he<'~'CJh' ~t,lIId Jt mom tCmpcralun: ,lhOIl\
JfI mlllutl'S bcl()n: ~er\,lIIy:.
VA IIiATI O N
MARBLE CHEESECAKE
\Vlmk Yo cup bOlllllg: heav), rreJI11 and
5 OUl1n', 'il"lIm\wct choco b t(', chopped. together
ul1\il mdte<! ,\luI ' mooth. L"t cool l'om p1cIl'ly.
FollowlIl)-; [hc phmo... drop spoonful, of thc
cllOcoi.lle r:lIldomly o\'<.'r the lOp of till' b;m<.'r.
USlIIg J dllllll'r klllfl' or SIll,IIt offset sp,mda, ~wlrl
th ..' dlocol,lto.: 11it0 tlw a:he ....ea:Jh' baltcr, a:n',l\Ing
;111 Jttracti\"\.' IIlJrbled pallt.'TIl.
To Make Ahead
Thc cooled (hl'l'~l'Cah' ('>Cl' ~tl'p 6) can be rcfrlg.
l'rall'd for "1' 10 -I day ...
M ARB LIN G C H EESECAKE

6. Trall~fcr tb.' cake 10 :I. WIT\' rJ.ck ;lIId run ~

P;IrIIli! klllfe around the lodge of til<' c,lh'. L('t
cool until hard)" W:lTIl1, :!y, 10 3 houl'\, rUIlIllIlf.\
~ p~rlllg klllfe ,1roUlld till' cdgl' ofll1l' cah'l'\e-r)'
hour or w. Wrap Ihe pan nghtly 111 p1a~tlC wr;lp
al1d !'I.'frlgerllc IInul cold,;"It least J hOlll"'O,

7, 1 0 ulllllold th e chce~t'cake, w rap a w,'[, hot

kitchen towel arou nd the ~prllli!f()r1l1 pall alld let
~il for 1 111111111t'. R t'1110Vl' th t' ~I de\ of the pll!. Lt'l

j tJt:K.itdwtl fjip : JUST BEAT IT

The den$e, suede'tike texlure that II t he hatimark I, Drop sooonfuis 011'" chocolate ,andomly OWl" the tOQ
01 New York Cheesecake comel Irom lots 01 c re am of the billie<
cheese and slow, dry baking time ( no wllter bIIth
needed here), In o rder to incorporate 1111 01 Ihe
other Ingre dients into the c ream theese lor II
perfectly smooth texture, a ll you need Is lin electric
mixer lind some pll tienc e. After every addition has
been bellten into the c.ellm c heese, you'll need
to sc,"pe down the bowl and beaters. And to get
thllt bellutilully golden-colored top thll l New York
CheesKllke is known lo r, we found It necessary
to stllrt the ca ke o H a l 500 degrees, Ihen turn the
heat down to cook the cake through . FInally, 10 help
prevenl the fo.mation of a large c r"c k through the
cente r 0 1 the cll ke liS it cools, we run a paring knife
between Ihe edge of the ca ke and the pan every
hour 0 ' 50. This keeps Ihe cake f.om attach ing to
Ihe sid" o f the pan as It cools and sh rink s. 2. U$'ng a d,nner len,fe or ,,.,all offset w"tula. sw ,rl tile
chocDI~ t e Into the cheflse<;~ke balle.

THE AHERICA'S TE ST KITCHEN FAMILY COOKBOOK

PIES AND
TARTS
 PIES AND TARTS

CLASSIC PIES TARTS

Classic Apple Pie 561 Free-Form Summer Fruit Tart 583
with Crystallized Ginger 561 Lemon Tart 586
with Dried Fruit 561 Fresh Fruit Tart 587
with Fresh Cranberries 561 Strawberry Tart 587
Strawberry-Rhubarb Pie 562 Mixed Berry Tart 588
Blueberry Pie 563 Choco late Truffle Tart 588
Lattice-Top Cherry Pie 565
Lattice-Top Peach Pie 566 DOUGHS AND CRUSTS
Buttermilk Chess Pie 569 Double-Crust Pie Dough 559
Lemon Chess Pie 569 Lattice-Top Pie Dough 564
Dutch Apple Pie 570 Single-Crust Pie Dough 568
Pecan Pie 571 Pie Dough for Custard Pies 575
Maple Pecan Pie 571 Graham Cracker Crust · 578
Triple Chocolate Chunk Oreo Cookie Crumb Crust 581
Pecan Pie 573
Tart Crust 584
Pumpkin Pie 573
Chocolate Tart Crust 585
Sweet Potato Pie 574
Summer Berry Pie 580

CUSTARD PIES
Lemon Meringue Pie 576
Vanilla Cream Pie 577
Banana Cream Pie 577
Butterscotch Cream Pie 577
Coconut Cream Pie 579
Key Lime Pie 581
Chocolate Cream Pie 582

• signi fies FAST

DOUB LE-C RUST PIE DOUG H Hand -Mixin g Metho d
MAKES enough for one 9'lnch pie
Freen lilt butle. in its stic k form unlit very
P fiE P TI ME : 5 m, nutes
firm . Wh isk tQge the r the flour, salt, and sug ar
TO TAL TIME : 1 hour IS minutes (Includes 1 hour
tn II larg. bowl. Add th e Chilled s horte n ing
chllhng t ,me)
and pr. " Into the flour, USing a fo rk. Grate
2 ).1. CUPI a!l-purpo se flour, plus nt.a for the froze n butter on the ta rge hOles of a bOK
roil ing out the dough grale. Into the fl ou r mixture, the n cut the
2 tablespo ons sugar mldure together, USi ng two butter or d inner
I teaspoon la lt kn illes, until the mbture resembl es coarse
a tables poons vegetab l, shorte ning , cut c rumbs. Continue as Instru cted tn steps 2 and
Into Yo·lnch p iKes and chilled 1 of the reclp • .
12 tables poons (1 Y. sticks) un sal ted butter,
cut into v..·inch piece. Imd chlned
6 to 8 tabl U pOOns Ice wllter

1. Process the Aou., sugar, and s,ll t 111 a food proc.......

<,Or unut combined. Scatter [il<: shorccmng 0\\" the
l Op and process until !Ill" mlXIUrt' has till: ICXtllrl.'
of coarse sand, :loom 10 seconds. Sou.:. the butter
/
pll'Cl'<i ()\.'t:T the lop and. uslllg silon pul5t..-s. pl'OC('"
die UlLxtUI'C umil it 1'CSl-l1lbk-. coarse.- crlnllbs. about
10 pllhcs (sec the phow).Tr.msfcr 10 ~ bowL

2. SprlllkJe 6 tablespo ons of !l1t~ u:c wa! ..', OVl'r

(I. Gr.. le 1"- frozen bune' ,nlO lne fIou, mixtu,e on
Ihe I.. rge ~es 01 a box g, .. I....
th e mixture. Followin g Ihl' photo, SilT 3ml PTl'SS
Ih ~ dough log('lhcr . usulg ;I. mff rubber spJwl:t
mud thl' dough stick.s IOgt,ther. If the dough
dOl'S IIOt COIll~ logt'tlll'T . sur U1 till" rcm~lIlmg /
waler, 1 tablespo on at 3 nnw, until!! dOt~.

3. D! \'id~ the dough uno tWO eWII p l ~Cl'S and

fhlll'lI each into a 4- mch di~k. Wrap dl ~ d!sks
ughdy III pbmc wrap a nd refrigerate for 1 hour.
Let Ihe chilled dough soflell sli!-\htly ,I( room
{l'mpcr.l. l u rc before roll mg 11 Out ;l.IId fillin g It
imo a pit, platt, (sec pag(' 560).
2. CUI lhe
,>. •
, .
f,ozeo graled bull ... ,nlo lhe flour mIxture.
To Make Ahea d u sing two butter Of d Inner knives (Of a paSlr~
The d ough can be refngl·r.lted. wrapped ughtl y bIen<IeI'). unt~ the ""xture ","",tiles coars. crumbs
III pb~lIc wrap. for up to 2 days o r (rozen (or up
to 2 months. Lt,t the frozen dough thaw 011 till"
countcr lop umi! malleable befoTC rolling.

MAKIN G PtE DOUGH

2. Aft., adding 11M! waler. it .. «>d J . D,Vide lne dOU!lh Inlo lwo ~
1. Using a food processor . pUlse the
press the dough logelh .. ,. USIng a stl/f lhen p res5 each Ilat as directed in 'ec,'
b.mer and Ihe Ilou, ml' lu~ unllilhe
rubber spalula. pes .. nd wrap I ,ghll~ wllh plait" w'''P
""xlure ~b1es coarse c,umbs
 ROLLIN G AND FITT ING THE DOUGH
ASSEMB LING THE TOP CRUST

.J

I. !..ty,ng Ih. d,~" 01 dQUgh on a Ilou.1'(! COUlller (0.

I . Alte. folhng out l l>e top crust. IOOS~y .011 ,\ arouf\d ttwo
between ~heets 01 pa. chment paoe. CIt wa~ p;Jope' CIt
.011."11 Pin. lhen ~IIY unroll" O¥e< tN! r,lIed p<e C' US!
~ ~heel1 01 plaShc w.aO). roO Ihf:' dough outward
I.om bouom
lIS cente. ,nto II 12·inch corcte

\
l . Trom all but ~ ,nch oIthl:' dough overharng '''9 the-.!ge
l , As you rolllhe dOlJglI, g,~e ,t" Quarter lurn every tew ot the p,e oillte WIth sc,SSors
strol<ei. addIng more liou. IIS....,;Ied 10 k_p the do<>gn
trom .I<c"",g 10 the counter
J

J . PrHS the lop and DOUom c.usts together. then tuck the
edgH undernea th
3 . Loouly roll the dough arOlJnO the roiling Put Then
genlly unrolilhe dQUgh ov&I' lhe poe plate

• . Cromp ttwo dough evenly IItOUr"\d the ed~ ot Itwo Pte

u~'ng your f'ngers Cut lour ""nt nol.... lIu . /Kt,vely In Ih.
• . L,lt 111<1 dough around Ihll edges and gllnlly oress it Cellle. 0 1 the too c.ust w,th I par,ng knole
down ,nto lhe CClt.-s of the POll ptate L....... any dough
Ihat overllllng~ and retrlg.rat e unl ,1 needed

THE A MERICA ' S TEST K1TCHEN FAMILY COOKBO OK

CLASSIC APPLE PIE
SERVES 8
PREP TIME : 20 mInutes plus I,me 10 pre~'e the crust
TOT"~ TIME: 1 hour:SO mInutes plus cooling tIme

Sm,' ,llf 1';" u'ilh /(i(/U/Y SUWIl'urd 11 11iPI)(,11 Crt".IIIJ

(1'<I,~t' (50) I" 1~1 "iII" i'l' (rt',I",.

2 pounds Mcintosh "ppln (4 to 6), peeled ,

co red, and sliced It. inch thick
1~ pounds Granny Smith appl81 (3 to 4),
p.,led, cored, and slked Y. Inch thick
% cup plus 1 tablnpoon sugar
2 tablespoons all-purpose flour
tablespoon fresh lemon Juice
teaspoon gr,lIt.d le mon nst
Yo leo'l$poon salt
Yo teaspoon nutmeg
V. teaspoon cinnamon
1 rec:lpa Couble-C rYl t PI. Dough, bollom
c rust f it In to pi a plate (pages 559·560)
egg wh ite, lightly beelan

1 . A(~ U5{ JIl oven rack the 10\\1:51 po.moll.

10
pl.lCl' J Tlmll\l'd bJklll~~Iwct on dll: ralk, Jlld
twa! the O\'C II 10 50() dc~rl'''''S, Tm~ the JPpks
with .y. cup o( [h~ 'u~ r. ilour. Il."l1Ion JUin.,
kl11ol1 Z~I. S<llt. Jnd ~PII,:~'s, ,lIld Sl'[ J'ld~'.
2 . R oll Otll th~' wI' au'! W .1 12-mfh
(~~'l' p,lg~' 560 for 111(orm.III0I1 on mll m g OUI p it'
dou~h), Spr...:td dw J P pk~ III the unb.lkt·d 1'1'"
n\l~1 bonom. l1loundm~ d1\'111 ,lIghlly III the
lImldll', Followiu!; till' photo<: 011 1',lg... 560. by
Ihe tOp cruSt owr till' .Ipplt·~. ~"I I ;md crimp d ll'
l·d~l"l. Jlld nit (our W111 hole. 111 thl' lOp. 13nhh
t ill' l"TU<:1 with till' \'~ \\ 1111<' Jud 'I'rlllkll' with
till" n.·mJIIlIll~ I ubh'·'IX>OII 'u~Jr.
j ,jt :KlkfilJl :lip : TWO A.PPLES A.RE BETTER
Sla'l cool<'l'g CW.SSfC Apple Pie II'! II vt!ry hoI ~ on ..
~10I'd bilkmg "-I.n order to gel II~. croso Clust
3, P bel" Ih ... I'll' on tht: h ... all·d b.I!...t1I~ .!tn·t ,mel
I(}\\'l"r tIll" own I ... mp",r:ltuf<· 10 425 d ... ~n·l·'. U,lh'
eirel... unfll th ... top CruSI I~ gold<·Il. ,Iboll! 2:; mUllll<'<:.
Rot,II'" Ih ... b;lktnl,: 'hl· ... I. T... duCl' till' 0\·... 11 Il'l1l-
P<'r;Uun' .tg.lill to 375 d ... gR·l·~. ,md nJUI lIl Ul' to
h,th' lItllll tit ... JIIICl"S :ITI' bubblllll-: .md till' <ru~1
15 tkl'P gold ... n brown. }(f to 35 1II111Ut ... ~ IOllgl'r.
1r.1I1,'i"T tll<· pIt." to.J wire rack autl lool to room
l ... nllx·rJlllrl· lx'(on' ....·T\·l n~.
VARIAflONS
APPLE PIE WITH CRYSTALLIZED GINGER
T......s 3 1.lbl",'poolI5 ch opp ...d HY'I,llll1<'tl ):lll~... r
\\ Ilh Ih ... ,hc ... d .lpp)e5.

We tasted a wide variety o f apples In the filling and
learned that a combination of two distinct types-
tart Granny Smi th and sweel Mcintos h-yielded
the riChest apple flavor. They .. Iso cook at different
speeds, which makes for .. multHe~tured filling : The
G, .. nny Smiths soflen a bit but Slay pretty li.m and
the Mc lntoshes bre.. k down to become mushy. Fo.
the c.lspest crust, we found that It w..s Important 10
first bake the pie .. t .. very high lemperature. then
reduce the temperature so that the IlIlIng cooked
complelely. Baking the pie on Ihe lowest rack of the
ove n, on a heated baking shoet, ensures that tho
bottom remains crisp.
APPLE PIE WITH DRIED FRUIT
M IX till' Il'lllorlJl1lec with I cup T.II <'1I1<: (or ;lril·.!
'\\~'l'l ,hl'rr ll'l; or dnt'll l"r'3llhl'rTL<'<:) ,Iml I 1.1],11'-
<!'t)o1l ;ll'plt1Jck (br:llldy or ,''¥IlJ(" Jlo;o work
I\dl) ,lilt! ICI <It tOT J(J rmI1Ull'~ IX'lon' to"lIIg
Wllh till' ,heed .Ippl ... s.
APPLE PIE WITH FRESH CRANBERRIES
[n"'n.·J<l· thl' <:UgJT 10 I ("up .tnd 1m. I nip t'n",h
or (roz ... n cr:lI1hcfTll" wrlh Ih ... ~ht· ... d ,Ippl...,.
To Make Ahead
TIll" pi'" CJn 1)1: <loR·d :u roonl Il·1l11K'I'JItlTl·.
II'T';1PPl·t) lightly 111 foil. lor up to 2 d.1~"'.

P i e .... d fil'"
STRAWBERRY-RHUBARB PIE
SERVES 8
PRE' TIME: 20 mInutes plus tIme to prepare tn. crust
TOTAL TIME : I hour 40 monutes plus coohng lIme
~~" ,1,( I'/MIPS ('II f"I.~r 594 Jr' JI!fi,rr/JIml'" " /"'W
f!fdJu.~ rlmb,fI. !f )','II'f/' ""If
/",find dd;(,ur rllIIl!<Irb
Imil 51,db II/l' S;:;:( ,~r cdrry, J!'Tliu.~ II~'II " I,,· '/m's-
"dry. ,.Imll,''''''', " 'W)' Jim· II'/m,< 1"'II'da. ;S :i.,/,l <II
Ibr ''' '1X'''IIJITkrr ill ,m<lll j./f$ 1/"'111(( I)'/I;(dll)' sltell'!'d
II'Jlit thr >11/(0'$.
2 teaspoons vegetllble 011
1)01, pounds rhubarb, trimmed, peeled,
and cui Inlo l-1neh lengths (5 to 6 ,"ups)
(u. p.ge 594)
1 to I V. cups plus 1 tablespoon l ugar
rlclp. Double-C.u st Pie Dough, bottom
crull tit Into pie pla te (pagn 559-560)
quart U,"wberrles, hulled and quartered
2 teaspoons graled orange zest (optiona l)
~ teaspoon vanilla utract
3 tablespoons arrowroot (see note above)
Pinch sal t
e~~ white, lightly bealen
1. AdJuq all oven I"J.ck to till' 100H')t 1'0'111011.
"bee ~ nlllllil'd bakin!:: "hcl·t 011 tlw rack. and
Iw.1f thl' O\'CI1 10 5()() dq;n..·e". He;1I th.' 011 111
,I 12 ~ llIch ,kl1l.·t ow r Illedmm-Illt'h 1ll';11 1111111
,moLlII~. Add the rhubarb Jnd Y. Clip uf tlK'
'11~;lr. Cook. <;(lrrilig (reqm' m IY,IIIH11 till' rlwb.lrb
hJ\ ,h,'d 1110,1 of HS liqUid but IS , till firm. abolll
5 mll1utl'~ . Spread the COOkl'll rhubarb OUI over a
"till' ,lIId n..·fnger.lle umil cool.
2, t·A.'Jl1\duk roll OUI lh., 101' enlSl 10 ~ 12-lIIch
nrde (",'e Jla~.' 5(,c) for mrortlulion on rolhn~ Out
I'll' dough). TO§S ,h ... cooled rhuhJrb. "'I':I\\bcrrH....
Sweetening and Thickening
Fruit Pies
Wh e n s weetening and ad d ing thickener to
Irull for ptes, it Is important to take Into
conside rlltlon the ripeness of the frutt , Riper
I.u ll will taste sweele r an d rele/lle mo.e
juice Ihan less ripe fruit . Taste the hu lt
before allembllng the pie: Is II very swee t?
Is It p artic u larly Ju icy? We generally oller a
range for II mounts 01 sug .... and thickener
In eIIch 01 the Iru lt pie reci p es. so add the
I mllner Or la rg e r IImounl according to the
ripeness or Juiciness of th e Irul l .
THE AMERICA' S TEST KITCHEN FA M ILY COOKBOOK
5t.Jt:KiJclta, 5ip: NO MORE SO UP Y PtE
Sauteing the rhubarb over med ium-high heat before
combining It with the suawberries is the key to a
firm filling. Much of the rhubarb's liquid is evaporated
by the sk llle t·s high heat , s o Iha t wflen the fruit Is
added to the fllllnQ. It does n't turn it soupy. Cu tt ing
additional "ents (elghl as opposed 10 the usual fou r)
Into th e top cru st also helps exce ss steam escape.
or.mgt' Z."II (if U~l11Kl.lnd vanilla to~>cther. MIX ';'
(UP of till' ~lIg;1r. ;1rI'OWIQOI. ~lId !.ait together. thl'lI
'pnnklc over Illl' fnut lnd tOSS thoroughly, Add Ul'
to -I mol'\: t~hk'Spoon~ of till' renu imng \Ug;lT If
Ihe (run t;lstt'S t.ut. Spre~d the rnm III tht' unbJh-d
I'le <"rllst bonom ~l1d I'Kk lightly.
3 . 1'0110\\111); till' pholO\ o n page 5(,0, by the
lOp crust OWT thl' rrulI, ~e~1 ami CTlIllP till' edt't'~,
.mel CUI eigh t \'e111 holes. Brush til ... crUSt \\ IIh
the egg whll<' a11(\ ~prl11k1<- with rh., r.'11I:1l111I1g
1 tlble~pool1 suglr.
4 . '}1lee Ihe pIC 011 tlll' h''lted baking )heet and
low.'r till' own tcmpel':llUrt' to ·425 dt·gret... _Uake
lIntil th.· top CTII,t IS b'Oldell. abou t 15 I1II1lUll'S.
Rotalt' the bJklll); dln'l, n:duee I h~' OVt'n lelll-
1><'l':Ilun' agalll 10 ]75 degree<;, and eOI1l11l11e 10
bake \111111 the Juice~ an.' bubbling Jnd tht· eru>1
IS deel' golden brown, 30 to 35 I11I11\1te, longer.
Trall,f"r the pll' 10 J WITt' u<"k and rool to room
!l'l1Ijlt'r,UUTC hdor.· servLIlg.
To Make Ahead
TIll' 1'1'" Cill IX' slOn:d ;11 room tt·mp.,.'rallln:.
wr.ll'p'·d tlt'll1ly III fOil. for lip to 1 <bys.
Testi ng : French P in s Roll Over American
For the 1110"1 part. rollmg pill' e,lIl b.· thVl(kd
illlo 1\\'0 dlSllIICI sIYI.'S: AIll"ricJil-<tyle pin~ th.11
ha\'<' handk. affixed to a brgish <"ylmdl'r a m i
Fn:llrh-~IYlc pm~ thaI art' snllpll' taper",1 <"yl-
melers. W.· f:l\'ur Ih,' bner becatlSl' the t.1l'ercd
em\, IIlAh· II e;lw to roll OUI dough to ,I consis-
temly ,'\'CIl tlll~' kne\\, OIlT f... \'ont~> IS Ih.· Th orpe
French TapeTed RoilIng PIn ($8.1)5 ).
I(roll find your;drwnhout ~ roll i n~ 1'111. a
\\'111<' bottlt' (\\ nh ~tr.llt'hl ~idt"') Ill;!}' bc.' ~utxl1-
lutt'd, .I~ ('All A ~ll':Ilght-ml,'d metal ThcnnM.
BLUEBERR Y PIE
SERVES 8
PREP TIME , 15 minutes plus time 10 prepare t he crust
TOTAL TIME : 1 hour 3S mmutes plus cooling t,me
l'<lidloJ SlI1rr/r 1'< .i!('U!·r,dly s"ld iu IIII' l'<'S/I," SIT/ioll
'!( ,111' ,~")(fr)' SlMC. [f l'tllf (,m"jillli il. sHI';firu!(' ,m
"'1u,,' WlhlUlI1 4 ,\11'1111,- ", ;11.(1<1,1/ (tlpi,"" IIlal /illS
"fm gr!'llIId /,> ,I Jiur p",u''/n iu ,1.(.",11 /!""t'SS<1( '"
spia' J!ri ll(/('" Sc,' JI,t~~' 567.1l.r ilion' "!f'",II,U;OIl 1m
Imil pir rhirkCII<'fs.
6 (uPS blueberries (30 ounces)
Yo to 1 cup plus 1 tables poon suga r
] to 4 tablespoons potato , !/ltch
2 teas poons fresh lemon juice
teaspoon ~rated lemon zest
11. teaspoon allspice
Pinch nutmeg
recipe Double· Crust Pie Dough, bottom
crust lit Into pie pla t e ( pilges SS9-S60)
2 tilblespoons "'"'!llled butter, cut into
Yo-Inch plec.n
egg whi t e, lightly belll'n
1, A(ljust ,m own rack to the lowe,! pO~ltion,
phce :1 rin11lll,d b:lking sheet on the rack, :md
11<;al tilt' OWll 10 500 dq;R'es. -Ib,s the bluebl"f-
m.·S. Yo cup of the ~ugar. 3 labll'~poons of the
pot.ltO staTch, lemon Juice. lemon ze<.t. amj 'pices
5I!Ji :Ritcnm 5ip; SHORTEN ING AND BUTTER
Tradit ional pie dough recipes ca ll for either butter
or shortening. Bulter makes for the richest , mo st
flavorful crust, but bUller c rusts CIIn be difficult
to prepare. Shortening lack s the flavo r of butter,
but makes the dough easy to work w ith and the
crust e~cept iona lly flaky. We fo und that com b ining
the two fats gives you the best of both worldS:
flavor and easy handling. Also, ou r two- ste p mbing
technique-using the food processor to quickly
cu t the fat s into the flour and then adding water
by hand-prevents the dough fro m becoming
overworked and tough . When adding the water,
always err on the side of 100 mUCh rather than too
tittle because you can always add add itional flour
to make the dough less sticky. Dough that Is too dry
will crack and crumble when rolled.
IOgl·ther ,lI1d let ~talld for 15 Illlnllll'S. Add til<"
Tl'mainmg I uble'poon POt.lto ~t,lrch iftlK' 111IX-
IIlre Ita<. released 100 mll,h liquid. Add up to ""'
morl' tablnpooll" of tilt; Tl'111JlIl1111-\ <'U~'!Ir if tlll"
blud)errie<. last.' Llrt.
2. Meanwhik.. roll out tll<" lOp CTlbt to ,I 12-
IIlfh Clrde (sl'e pagl' 5(,0 (or IIlform.llion on
rolling out pic dough). Spread tllt' berne<. in till"
unbaked pi.' nU<'1 bottol11 and dot with til(' but-
Icr. Following th.· photm 011 page 5(,(1, by till"
top crllst O\'cr thc bl uebl'rric<.. <'l'al ,md crllnp
Ihe edl:\es, and Cut (ollr Wilt holl·<'. Uru<.h the
cruq with Ihl' l'~ wlml' and ~pnnklc With die
rcm~inll1g I uble'pooll sngar.
3, Place the pic on til<" heatl'd baklllg shcet Jml
lower the Ovell t~'l1lpl'r;J.[Urc to -125 de);rc.'s. Bah'
until [he top crUSI I, goldl'n, about 25 I11ll1ute<..
ROt,nl' the baking shect. reduct· tilt· OWI1 Il'l1I-
pcr.lturc to 375 degn'.·', and contlnUl' to hake
umilthc Juices arc bubbling and the Cftl« i< \kq)
golden brown. 30 to 35 l1Iillllll'S 1011!-\er.Tr;m~(er
thl' piC to a wire rack and '00110 room tl'mpa,l-
IUT.' befon' sl·rving.
To Make Ah ead
TIll" pIC can be <.tored al room t.'mperatlIR"
wr;lppcd tightly in 1011. tor up 10 2 (by..;.
Testing : The Perfect Pie Plate
Somcwhat surpnslIlgly, Wl' haw disroV<'rcd dint
diflcri:111 rype~ of pIC platt'S ell1 le;]ll 10 drall1;m-
C<llly diflcfCl11 n'sulrs when baking pic ... W.' blllld
baked pIC Cftm5 Jml baked doubk - ,ru~t (rUlt
pies in 10 difft're111 br.lnd, o( 9-11l~h piC pbtn
and lound th at th., old st;mdlw, a PVTex O\'cl15,II"i:
gb" pIe pbte, yielded l'wnl), bn::wl1cd, nl'PY
CruSI, CWTY tmle. The (,url)" wid., oUI"r III' btll-
trC5Sl·d thl' IlUll,d l'dl:\e Jmi,he <.ee-through bOI-
tom lI1ad ... it easy to monitor til<' pk\ proj.!Tl'Ss.
And.;11 S6. this pic plate is a r('al bargalil.
P i es and Tarts
 LATTICE-TOP PIE DOUGH
HAKES enough 10< one 9-onch p,.
Latt ice· Top Pies:
PREP TIM E: 5 minutes Getting It Right
TOTAL T I ME : 1 hour 20 m,nutes (,nc;lvdes 1 hour
ch'lIon9 !fme)

Lmi(('Mfll'in <II"/" ,"'S,'

r.lllldk/, ,11/,( y..", ,en l/t,- """,e
ThIS lumpy and """UrKtlYe!)le w~ mMle WIth
dough lhal WaS too wa,m II IS C"II<:.1I to Q'_.
a I,)IIIC. tOp wllh SIIII dough Itwol twos DoNn f'ozen

",
,~r P,./l,IU' ,II, "11",,,s be/,'II' mId "" I\~l'f 565.
'lfm belor. ass.mbly Olhe, wl$e. lhe doug/'l wIn be
hard 10 /windle ao"Id WIll I . ., as you lIy to WNYe
the lal1 ",.
3 cups all-pu rpose Iiour, plus extra for
'0111"9 out the dough
2 tablespoons luga.
I te/lSpoon sail
7 tablespoons v.gllabl. shortening, cui
Into ~'Inch pl,c's lind ,IIHled
10 tablespoons (1 y. sticks) unl.lllt,d butter,
cullnlO v..-Inch piecel a nd chiliad
8 to 10 tablespoons Ie. water

1. Pron'ss Ill(> !lour, '1I~~ r. ~lId i,.1t In .1 load pro-

Cl'S50r 1II1111 combined. S,'.Ht l'r tlw ,hOrtl'l1ill~ 0\'<'1'
11,<, tOP Jnd COllllllllC to !,roCl'« until till' '111xtun:
hJ< dl<' Il'xltm: of «(lJNe ~lI1d . about 10 <.'nmd<.
Sc~lll' r Ihr bunl" p'CC."" 0\'<" the rop and. u<m!;
,hort pu]".... proc...... till' 1111:"1111\' uuul II R"i(·mbk..
,'OJI",' crumb.., ,lhoU( 10 I'U I~l'" (lK"l' till" pholO on
pJ~l' 55l».Tr~lI .. j~· r 10 .1 1"\()\\1.
2. SpTIIII:.I,· K IJbll"pOOIl~ of Ih,' Kt' \\.n .... r O\"l'r
Ih . . 1II1XtLIn:. Followlll~ thl' I'holO on p.l~l· 55').
.. ur ,md pl\"'~ !Ill" dO\l~h to);:l·tlwr. U"lll~ J ,uff rub-
b.... r \I'JIIlIJ. IlIlUlthl' do(lu~h \u(l.~ togl·thcr. If till"
dOllgh dO<,.... 1101 ( 0111 .... l~l·l h l·r. <ur 111 tl1l' l\'mJi rl~
111!,: \\.lIer. 1 I.Ibk"',>OO1I .It J lUll". 111111111 ,10<,.....
3. 1>1\"1(k- till' dough 11110 IWO ,'\'<'11 pl" C~ .111d
11.111"11 011" l'1l"ce iltlo J -I- mch di<1. (for tl1l" pll'
rru<t bonom). Flall"n till' mll1:r I'II:Cl' 11I1U .1 -I hy
J-ll1ch n'c\aIlId,' (for till" blllCl' 'trlp<:). Wr.l1' ,·.lfh
pK"<:I' of dOIl!;h ughdy 11l piNK wup ,md refrlg-
cr:lI . . for 1 hour. Ll'! till' dlllkd dOl1gh 'IOfll'lI
<1i~hdy Jt room Il·II1p..'raturl· Ix'forl" rollmg 11 Olll,
Set· till' instructioll' on lug" 5(,(1 for tillll1!,; Ih...
bonom CruSI 11110 , h... I' ll' "LII'" Jlld \.c...... tl1l' pholO<
for 1I1.1kllll{ till" b U Kl' ,tTlp<.
To Make A h ead
The dou~h c.lII Ix· rdn~l'rJ,ed, \\T;lplJ-I.'d IIghtl)
m pbmc wr.tp. lor ul' 10 2 d.I)~ o r lrolen lor lip
10 2 11101ll1h. L... r tl1l' frozell dOllgh th.l\\ (111 tlw
cOuntl'T10P ulllllm.lll ... ahlc b ... fur ... 1"0111111,;.

CUTTING LATTICE STRIPS

1. RoIllhe small •.,.:t.ngle 0 1 dough
OUI 10 IOfm a lO~ by l)~',nch ,ecl -
lingle about .... ,no;h Ihlck on. I>IK. 01
... ell·l\oufec\ PoJfChtnenl .,.,... (Of wa.
paper Of .....1(1. ~I 0 1 ~IM; .... fKl)
z. l"m the <Iou9h ,nlo a 10 by t3',nch
,eclangle. USIng a pOzza cu neo Of kn,fe
and. rul., Transf., the pa, chment and
dough to a bilking sheet.
l . CUI lhe dougoh InlO e'gnt I)"nch
long. lY.·lnch-w!de SI"1)5 s.uar.'II.
lhem sloghtly ao"Id "eeu them on the
balcl"'i\ ShHI untd ve,v I"m. abOul 30
mlnutM

THE ... MERI C...· S TEST KITCHEN FAMilY COOKBOOK

MAKI N G A LAT TICE TOP

2. Weave the re'mlllning /oI.Ir stnps. on4I S. T~s IS how t l'le' PI<II should i0oi< when
I. USIng tN I.ozen SI1lPS 01 IeWce
et II IIf1W, over 6nd under Ina "'st lour you Iinlsh WIIi'IVlng tna !ettlCe strips
dOl.>Qh. IllY lou. Pilrllll4ll StllPS. ~t I
Inch llpart. 0Yftf the Idling
StflPS, ~Itlng them to Ii!IC~ltilte _,ng
Rotete the poe lIS needed

-
•

.. . Afte. k-ttmg the s trIPS thaw 6nd S. Pons the e<:Igl!5 01 the bOttom C"lSI • . CrIlYlP the dOugh -nty IIroul'lll the
soften for e 1_ mlf"lUtl!s. Inm the 0'II&f- 11l'1li !etllCe StllPS together and tU(.k &dOes of lhe p.e, U5'"'11 you. flnQ«s
hang.ng edges of t he dough 10 ~ lneh vnd<!'rnNlh and .... to the PIe dIsh

LATTICE-TOP CHERR Y PIE 1. Alljll ~t :111 0\ ...'\1 r.lck to th ... 100\'l"'t l"h11101l. l'h<,<'
.1 rim11ll',\ h~\..1l1g ~h"l't 011 th.' r.I<,k ..uul h.\11 tl1l'
SE RVES 8 0\"1:11 Il) 500 tkgn· ..... Mix 1 Ctlp of till: <\I~;t r. Iht::
PR EP TIME: 10 mInutes piuS t ,me 10 prepa,e the cr \lst
t'ornSf.ll\:h. r ltlIUmOIl, .md "lit. Sur III till' dl<:rn<....
TOTAt. TIME: I hoIJr 20 mInutes plus cooling t,me
,md ,llmond "'XtF.Kt. Add up to 4 1ll0t'l' 1.lbI<.... l'ool1~
l 'sr jrnil ",IUf (ilrrnrs. (.WIII',/ .\ lord/II c1,rmtS f,,'m of 111... n'lll.lUlUlg ~\lg.lr If til.' dl<'rrll.... !.I_I<' !.I n .
0rr:I!')1I F",,, Pr,>dufl.<, I" ",I,rr j.tm·d -'I,,,ell.) tilrm(j Sl'1'l';KI til<' I1l1m!; 1Il rill' unblh-J 1'1<' r n<'t bouum.
/S« lilt' l esl Kiullm Tip .«1. 111<"( il!«I(/II.lIi"" "" dU'r-
rI ....J. I)., II<JI u St C,'IIIIl'11 "tllcrry P'I'.Ii111".lt" /.o«.lUsr II 2. Followmg till' photo>. W<'J"!.' Illl' lrozl'n b ill,·...
1,,1$ "dded SII.i1'HS dllIl ,iliclimrr). If IIJi ll,i1,frrsl, rI,rrriN, Slrl\,\ owr the top Of l l1l' 1'1<', let the <MlP' tha\\
,,,,,, Ilte/illillg iltltf'l.·rnmts "~"Ilrrr dlul leI sil,r." 10 Jtld ~<)(ten. about 5 IlUIllJ{l". then , ....11 ,lIld rm llll
IIII11W,'': /J(-fill'f' dS:lI'mbliug ,',e
I'll'. rf )f(l" tI,II"/ I'd' 'f'
,11,111'''(/ I·x/r,/CI. Sl/bSII /llle II"I/b/!' tilt' ,It/WIII!! 411111i1/,1
/,.\I(, IC' '" " ",lI/rsl""'" 4 (1I ff')' /".,1111/" (kirsrlJj.
5C3 1 J(ddii.1I :lip: SOUR CHERRIE S, SWEET PIE
1 t o ! Yo cups plu s 1 U,blespoon sug er It ', Imj)Ortanl to t rack d own sour Cherries for e
Yo cup cornstarc h greet-t esting c herry p ie beeause sw eet Cherrie s
Yo teaspoon cl nnilm o n lose t hei r flilvor once cooked . There are sever,,1
Pl neh sal t t y pes 01 both light lind d " rk SO\I r c herries, but our
6 cups Iresh, j err ed , o r ca nned sour levo rltes ere d eep purple Morello cherri es. Yo u
cherries, pitted (drained II jured o r m ay be ilbl. t o f ind f resh Morello cherries In some
c anned : see note ebov. ) regions o f the co untry. b u t most of u s w ill b e usi ng
Yo teu j)Oon almond u trect (see nOle abov e) Jarred o r eann ed Cherries. LUCkily. Mo •• llos preserve
recipe Latt ice-Top Pie Do ugh, b o ttom quite we ll. retillnlng t heir ve ry til rt f lavor and meaty
c rust f it In t o pie plilte, latti ce str ip s f , o",en texture.
(see pag es 564 ilnd 56 0 )
tab le, poon Wilter
 LATTIC E-TOP PEACH PIE
SERVes 8
PREP TIME , IS m.nut~!)Ius t.Ol(! to p.-epare the crust
TOTAL TIME , 1hour 25 m,nutes plvs coo),ng t,me

Clm.~ "'III/fft'~h"'(" IH',/rilrs I('<,k "'mlrral" I"" Iry ,,,

Im)'/f("I"Jf"uI'S ba,1I/5r ,11<' I'm ,tn" mMr r,bll), rt"flh'11·'/
/r,'m 1//("/1<-,11"

2 J.S povnd s .,."ches (6 to B) , pee led, pitted,

and sliced ~ inch thick (about 1 cups)
(5ee page 561)
11(1 )1.:. CUPI plul 1 I"blnpoon sugar
3 to 5 tablespoonl POI"IO starch
1 tablespoon frelh lemon juice
Plnth cinnamon
Pinch nvlmeg
PinCh 11111
recipe Lattlce"Top Pie Dough, bollom
c,usl fit in lo pie plate, lellice strips frozen
(lee pagel 564 and 560)
tablespoon wate,
II )'O\lll~e '" fane<er p'esenlal<OI'I. use a fluted paSlry wh~
to tUI the edges of the cnolled !alllt. SI"O$
1" AdJIl~t JII OWII r.lc].. 10 tlw loweSt poo;mon,
I'bn" "I rinlll1<'d b~k1l1g dW~"1 011 tln " r:lc k, ,md
till' l'(1).:t"~" L I).:htly brLt,h till' bUln" 101' wuh Ihl' Ill'dl 11ll' O' "l'l1 10 suo dcgrees" l o~) the pcach~'"S"
1l,lIl"r Jl1d ~pr1tlkll" wuh Ilk" rrlllJltlltlj.: I t.lhk- 1 (UP (If tilt' \ugar" 3 t~bll"~I:oootl\ of Ihe 1'101"110
"pOOIl ~u).:Jr" \{.ITl'h, thl" lemon JUKl', (imutl1on. I1Ul1Ill'g" nncl
~,I h logcdwr, Add up Itl 4 mon: t,lbk~I'oom of
3 " P !.in" til<' piC 011 f1l<' lu:,lIe,J luklllg ~Ill'e, ,lI1d dl~' Tl'lll,lllllll~ ,ugar If thc IWadlc\ l.I~tl' l~rI ,md
101\l'r till" Ol"Cn It''llll'l'r"lIllrt" 10 425 dq;rrl""i. I1Jkt" lip to 2 tllon: labl ~"~pO\)1I\ ot" the pot"uo ~u rdl
utl l d Ihe top rrll~1 I' !(oldl'n, ~hoU! 15 llllllll l l"'. I f 111I"Y ,JR" wry JU ICY, ~prc,ld thc l'e;lcll'" Itl the
11..c)1"lIe III<" luklll!! ~hee l " n:du~c lilt" own Il"lll- unll,lh"d Pll" cru~t bottOlIl.
p.."r,11U1"l" 19J1I1 10 375 dq;rn""i" ~nd C011l11llU: 10
b,lh" u11!il til<' Jilin' .. ;ITl' bubblmg ;111<1 Ibl' rTU,1 2" follo\\"ll1).: the pholO~ on pa~<, 5(15 " 1I't".l\"C the
i, dCl'P !,tolllcn brolIn, .11110 35 Illnl1ll<'~ IOllga" trUll"n bltKe \tr1JH Olcr till' (0)1 of thc pi<'" Lt",
Tr,Ul,li:f !Ill" I'll' 10 J 1\lrl" r,lll ,md ,001 to roolll the ,trll"'·~ dUll "md <oOliclI" about 5 IIlmut~""i" then
IClllpl"raturl' hdi)Tl' ~l'r\ltlg. ~~';Il ,111d CTlll1jl Ihe <"d~~""i. j lghdy hr u ~h Ihe I.ltllC,"
top II!lh till' \1,llcr ,mel )prillkl<, wult till" 1\'IlUII1-
To Make Ahead lll~ I tJble\I'OOIl ~1I~r.
TIl<" PRo ("111 Ix" ~toTl"d "II rOOlll lempt"r.tllll\\
Ilr.ll'pnJ 11!,:ll1ly III klli. IC1T up 10:! d"IY'. 3" !'I,ltc t lt l" I'll' 011 ti ll" 11<"~u.:d b;lklllg ,hcl"t ;mcl
100Icr till" OI"C II Il"miX"r.lturr to 425 d t"gn"l"o;, lhh"
Ulltll fill." 101' nUll 1\ ~uldl."n" JhoU! 25 111111111,"".
:Je.\CJ(dditll 5ip: BULK UP THE DOUGH ROt,l tl' the b.Jk111~ ~he<' I " reduCt, tl1<' OW11 tl"l11-
Aller slruggling with cutting and shaping Our !wr.IIUn" JgJlIl to 375 d'"gn',,,,, ;md con\lllUC 10
regular double"crust pie dough Inlo a lattice b;t].." Ulml Ihc JU1'""S J1\" hubbl m~ Ju d thl" nuo;t

10DDlng, we re"l1~ed thllt" sturdIer, more m"Ueable h (\'""']1 ~old'"11 bro\\II, 2510 3lf l111rlUil" IOIlt;C r .

dough would make the job much easier. Adding Tr,IIl't;:r till" PIl' to ;1 II ITl" rack ,llId (00110 roOIli
more floyr was half the battle" but we also had to Il."llljwr"ltUrl" bt,"lill"t." ~("f\· lIl g.
reduce Ihe IImoun l o f fat to keep the dough from
mcltlng in the oven" Wllh this d ough, the lattice To Make Ahead
was easy to fo,m and the strips retained thet, c,isp TI1l' 1'1," em be: S(01\"d at nxml tenl pcr.ttun·"
edges once b"ked. wr.lI'P.:d uglnly III 1011. for up 10 2 lLy'"

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

PEELING PEACHES
PiI"ng kn,fe. SCOfl! a small X al
-,
I. W,Ih a
l.lowe. the' peaches ,nto bool ...." ..... at.' ",nd sommer unt,'
tNr sk,ns loosen. 30 to 60 SKonds
l . T,ansl .., the ~hes Immediately 10
eool for about I m,nute
4. usa "PiI""" knit .. 10 ' .. tTl<>"., SU'PS 01 loowned peel.
51"'1'"" al the X on the baH 01 each Daaeh,
:h "' f :Ritcfw, Sip: THE SKINNV ON PEA CHES
The blggesl hassle when making peach pie is
removing the peaches' fuzzy skin. Blanching Is the
time-honored method that, despite o ur best ,IIorts,
we have been unabl .. to Improve upon. A quick dip
In boiling water encou rage s the skin to slide right
011 wlthoul affKttng Ihe juicy flesh, as long as you
remove the peaches promptly from Ihe wate r and
qulekly su bmerge them in Ice waler to cool down.
IN! ba... 01 each
A Th i ckener for Every Pi e
Almosl all fruit pies require some so,t of
thlekener to bind the juices released by
the f , ult: o l herwise, the pie would be a
soupy men . Thickeners range from a simp le
handful o f flour tossed with the raw frull 10
cornstarch, g ro und tapioca , polato sta,ch.
and arrowrool.
Afle r baking thous/mds of pies In Ihe
test kitchen , we have learned thai dlfferenl
t hickeners work beSI with differenl Iypes of
fruit lind different styles 0 1 pies. For example,
we use cornslarch to I hicken our Cherry Pie
because the cherries re lease a 101 of Juice
but Ih, fr ui t doesn't soften enouSth to absorb
it, so a Slilf thickener Is necessary. For pies
In whiCh the fru it breaks down more and
thic kens Ihe Juice. like peac h or blueberry, we
pr&fiU inst artt tapiOca 0 , potato stllrch. 80th
thicken effectively wi thoullu rnlng gummy
and ar, widely available. For I he smoOlhest
lI~xture. we rKommend pulverizing t he
laplou in a food processor or spice grinder
before adding it 10 Ihe fruit , lhough thb Slap
Isn'l absolutely necessary. Potlllo lIarch can
generally be found in Ihe kosher seclion of
~ ...... ate< and let moSI grocery Slores. We also use " ..ow root
In some inslances, as in our Strawberry-
Rh ub"rb Pia, because It helps give the Iru ft a
more palal"ble lexlure.
 MAKING A DECORATIVE EDGE ON A
SINGLE-CRUST PIE DOUGH
SINGLE -C RUST PIE
HAKES enQU9h 'ex one 9-U1Ch poe
PREP TIME : 5 minute'S
TOTAL TIME : 2 hours 25 minutes (,nclude$ 1 hour
30 minutes ch,lIong time)

Crrtmu fHt'Jrrq"Ir,' III,,, Iht, mIst I,.· prdJdl.:1'Ii I,~r,m;

I/I('fillill.~ is
lilli/I'd hffd,jSr I/U' pic 11\>1,',/,.· ".,liN/ "")'
}mhrr (lr bmlllsl' lile ml$/ 11\'11 " bl' III ,I,.. <>1'('11 I,,,,.~
c'I"',,g" 1<' Im>II'1I "dri/llmdy. nris prt"J(,klll,i! 1/('p is
r,ll/cd IIIl11d 11oI1.:1Il~ mrd is l>I's/ IIlIilm,/,,.,t/ /'1' sllld)'ill.~
Ilrr 1,/wt,'s'lI! P".\!<' 569.

, Yo CUPi aU·purpose 'lour, plus extra lor F IRS T: 'nm the <:tough 10 wotlwl 'h ,neh o f the out.. I,p 01
roiling 01.11 Ihe dough the pOe plate Tuck the t"rnmeod dough under,,"lh IIMI! 10
form., doubled rom lhaol .. U ab<MIi the lIP oflhe pOe plate
, tablespoon sugar
~ teaspoon sail
1 tablespoons vegetabl. shortening, cut
Inl o Y,·'nch pieces ilnd chilled
4 lablespoons (v.
stick) uII,.Ued buUer, cuI
Into Y.· 'nch pieces and chilled
4 to 6 table spoons Ice wate,

1. I' roct"5~ Ill( flom. sU!;.Ir. and ~1t III a foo<l

JlrocC";~or unnl comhlllNI. Seltter the Sho rtellUlg:
owr the lOp And continue to pTOC('\5 unnl thl'
11llXltlrc ha~ till' textuf(' of CO;lf"<;e sand, abom 10
\\,·cond5. $e;luer the butter plece~ over the lOp FOR" FLUlIP lOGE : Use lhe onMX finger of one hao"d
Jud, USIl1~ ~hon puhcs. pron."Ss Ihe IIllxmrc un til "nd the thumb "nd index finger of the Olher to c'e"te
1! re~em ble~ coar~e crumbs. Jbom 10 PUhl'\ (sec lIuled edges perpendicut", 10 Ihe edge 01 the pie pI"le

pago: 55')). Trom\fer to J bowl.

2. Sprmklc 4 tabl l'Spoon~ of tho: ICe wlte r O\'CT

!l1l' 11llxrurc. l:olloWIIII,; !Ill' phOlO!l 0 11 pago: 55<).
sur ,md pl"\.'S!llho: dough IOgethe r. US11l~ ,I ~uff rub--
ocr ~p,lI u1a. unnllhe doll~h sticks 1~" :lhe r. If the
douf:h dOl'S nOI COllll' t<>gl'l her, ~tir 111 till' rcmalll-
1I1g Wll... r. I ublcspooll al a mn .... IUIUI It dOl.....
kmu Ihe dough u}[o a 4-lI1cll dIsk. Wr.lp uglllly
III plJstic Wr.lp. and rcfnl,;emll' .It kasl I hour.

3, Let tltl' cllllled dough soften \lIghtly al 1'00111 FOR" ROPE ~OGI ! Genlly SQueeze the dough bel_"
Io:mpcr:nure before rolling II Im o a 12- m r h em:l... YOU' thumb lind t"dllx linger
and fiHm).; 11 inl l pIC plall' (~l'''' Ihe phows on
p.l l;l' 5(0). TUIll. fold. Jnd crimp dll' l'(I);l'<; (:.I.·e
the photo~) and f1\.'l'l{' Ihe unbakl·d pIC crllSI
unnl finn. ,lboUI 30 nllnUll·~. bdore fi lling or
h,ll..mg.

4 . AdJu>I ,Ill OWIl rack 10 Ihe lower- nuddle PO~I ­

!lOll ,1lld hl'JI the O\'CI1 10 375 degr\'l"i. r'OllO\\ 11Ig
tIll' photor. on p;l gl' 56<). lim' Ihe dnlkd CTU\I
\\nh aitll1l1lllllll totl Jnd fill wllh pIC W<'lghfS.
U,lkl' unti l Ihe pic dough look ~ dry ,mel l~ IiglH
ill <,olor. 25 !O JIJ ll1il1U1l~. For ,I p.lrl1Jlly
CTU'l. (r,lIl ~fcr Ihe crUSI 10 ,\ wlr~' r.llk :md rCIlIOVl'
b.lk<'d FOR " RIPGED EOOI : Press III<! lines of a fork rn\o Ihe
the pre pI"le
dough 10 11111 Ie" U aga,nst 1"1 rom of
'"
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

!lll' \\\'I).:lll~
;\11(1 fOIl. For a fully b~h'd crust,
I'l' Ul<lV': dll' p L': \\'l' L~ht, and fOIl .L1Ld COllUllU':
to 11.Ih' tHULI the:' cru~t LS a d':l'P goldl' L1 brow n .
about 12 minutl'S lon~l'r. The pK' H1L~t 1I1ay 1>..-
BLIND BAKING A PIE CRUST
Th. crust. 10< molt c,eilm and custard PIes and tarts
8" baked belo'e 1,lIln<,l (th,s is C/lllfd blond bakmg) so
tMt U>ey "f.gold¥! brown. C"5P, and /laky Here a.e
.n~tructl()n5 fo< successful bI,nd bak'ng

.:ool.:d .:ompl':ldy 01' uwd warm. an'onimg [Q

Ih ... p.lrtLl'lLlar pIC r ... npt'.

To Make Ahead
T Ill' dough L-:JLI b... n:rrlgl'rall"<1, wraPlx'd ughtly
ILl 1,I.Lmc Wr.lp. iOT up to 2 cbys or froz"'l1 for up
10 :2 months. L... t th ... f")l ... n dou!;h tha\\ on till'
courlll'nop unnl m.tll.:abll' b..-fon: rolhn~ A fiLily
bnh'd p il' crlL~1 caLI lx- ~mn:d al room 1"'111pt."r.lmn:.
Wr.lJlIX'd l11!htly 1!1 fOIl, for up to 1 (b~".

I, lrrw the chilled ~ crust w,th a double layer 01

BUTTERMILK CHESS PIE alum,num foil. COVfiing the edg-es to pr....... t burn.ng
SERVES 8
PREP TIME : 5 mmUles plus I,me to prepllre the crust
TOTAL TIME : SO mmOles plus coohng t,me

A 5.,1UII,1711 r/.mi(. Ilris sImpl1' pil' is Jillnl rl~111 brlllrr-

,mIl: (1I>{,,,.1 I/'", is.!I.llwl'llwilh 11",,1/<1.1',",1111 S".!l.rr.
IIml nm" rrr,II, &n'l' tlrr.f .'111"'1 Jlil' U'J/h /drIIn'slr I".,·
rirs 1'1' rwsuwrl'llfd 11 '1"111"'.1 err',wl fl"(l!r 65U),

.y. cu p bullerm llk (see page 491)

l-S cup granulated sugar
l-S cup pil cked lighl b rown s ugar
6 lablespoon s (I/o stic k) unsalted butter.
mel led and cooled ~. F,II the crust w,th p,e ~ghts 0< pen..".s ar.d bake 10. 2S
2 large eggs to 30 minules Afl..- bakIng, carelully JlIfI"I()W the weoghlS
2 large egg yolks and ~Iher Milt. cr~1 cool (for . pert,lIIly baked crust) 01'
cont ........ to bake for 12 monutes (10< a ' ully baked crust)
Iilblesp oon line-ground cornmeal
(see p ilge 159)
lable spoon corn starch
Illbiespoon vanilla ex tract V .. AIAT10 N
Yo leaspoon la lt LE MON CHESS PIE
recipe Single-C rust Pie Dough, c rust Ii i ~l1b~t1IUle Y, cup fn'Sh 1t:'1ll01l JUK· ... for 11ll' hUl-
In to p ie plate. chi lled, but not bilked Il'T1mlk Jnd OI11Lt thl' brown <ug,lr. Incn';l.~l' till'
(see pag el 568 a nd 560) ,l1nOUIlf of !-:ranul.Lll'd slI l-:-lr 10 I .:u p ,11111 ,trld
2 IC:ISPOOIlS j.;r;u.·d It'moll l':~l 10 th.' filhll~.
ACUII'I all OWIl rack 10 tln' lowe:'~' pomlon, plac.:
a TIIll1lll"d halall~ dll'l" lill" rad" .tnd Itl"JI
011
till" OWll 10 375 dl'gn·l~. Whl$k .til of Ih~ fdhn~ 5e,.,t :J(ilJtcn m p: SO METIMES LESS 15 MOAE
mgn.:dl ... m~ Iot; ... dll' r u/ll i] Ju~1 cl)lI1hm.:d. 111':11 Chess pie Is probably Ihe easie st p ie In t hi s c h41pte r
pour 11)10 Iltl' unbah'd chill ... d pL'" nu~t. 13akl' to prep<'lre, but Ihill doe5n 't me an II was e asy to
011 Ih.: hea t... d bak ll1!; ~hel' l mmlllll' n'lIIn is ~':I deVelop Ihe recipe. Many 01 the c hess pies Ihal
aud til<' top L$ gol(kn brown. ·W 10 ~5 montlt..:~. we tried were Impossibly s we et or had loug h .
'Ihmfcr tht' pll' to J Wll"t' rack Jnd cool unl11 overcooked cus lard , We solved Ihese proble ms
\\.Irln or room t.:mp ... rJlIln· bcfor~ ~l'rqng. by CUlling back on Ihe soga,. re mo ving some 0 1
the egg wh iles. and punching up the flavoring s,
To Make Ahead We were dellghled 10 lind Ihal Ihe ,rUSI COOked
Till' p'.' c.1t) hl' rl'l'l'!ll.:rJt.:d. wrJppl'd tr~llIl)' III , Ight <'Ilo ng with the cuslard a n d did not need 10 be
pl.l\tK \\ r.ll'. for up to ::! days. prebi'lked like most olher c ostard pies.
 :jut :J(itcl!ur. th e: C REAM Y APPLES
After prepa rinSi a number o f dllferent recIpes for
Dutch apple pie, we learned tha i most of them
produced a pie with crunchy apples and a g reasy
sliCk of curdled cream o n top. We solved t hese
problems by parcooklng the apples on the stovetop
and reducing Ihe cream 10 a t h ick consl$tency
before addIng II 10 the apples. The reduced c ream
d ldn'l curd le w hen It blend ed wi t h t he apple Juice.
Prebak lng the c rust also ensured thaI Ihe bottom
W/li well browned and c risp.

Y.. teaspoon cinnamon

~ t e/lipoon SII It
1 cup golde n ra isi ns
Y.. cup heevy cream

1. Alia n'll\ov1I1g the p;arnalJr b~h'd pH: cnl~t fmm

till' o\...·Il.:)(~USt tht: o\1.·n rack to tl1l' lowl."SI po">lt101l
and J<'aw th<· O\1.'n Sl't :!t 375 dq';I1.'l'$. (I'he cnl~t
A hWe corn.me,,1 ,n the Sireusel for Duleh Apple Pte 9'...es
miN ~ull ht.' ,,".lfI n whl'11 th(: fillll1g IS addl·J.)
I. ~n Bpl)flliong texture

2. For thl' strcuwl: MIX the flour. SUg;IN. and

(ornl1lr".,1 t<Jgt.·tht.·r m a Uledl\l1ll bowl. tht.·u
DU TCH APPLE PI E drialt' with the blltter. Sur the ,trt'md with .I
fork unlll ruughly comblllcd.
SERVE S 8
PR EP TI ME: 15 minutes plus tlrne to prepare the crust
TOTAL TI ME: I hour 20 minutes P/U$ Cooll"9 t,me
3 . For Iht.· fillil1~: Mdt th ... butter III a largt.· Dlltch
O\'ell O\·t'r lIIed.um-hl!:\h ht."at. Sllr 111 Ihe ;apple...
nll' mlSt ",USI sliII br mmlJ u4'('11 '11!'.fr1/j1l"~ is,"ldrll. ~\1).:;lr.
(ll1 namO I1 . ami 'Jlt. CO\~r and <'ook. ~ur­
II j /1(51 Iv /)I'(1),lrr lire Stn:usl'l ,md Iht' IIJlJlIt'iillj,(~ wlrile rmg oC(;lsionaHy. IIlItil Ih.: 'Ipplt.·~ haw soften.:d.
Ilrr ml$l bUllli btdtN ill Ihe .m·lI. 'I7rr pie {dll br lIusrnl aOOIll 5 11l1nlllt..... Sur in th.: r.lISl1I~ and COIlUllUe
/i~/rt/J' 1111h {",!frt7wllt'T$' SIl.\~1f JUS! brfi>n' sm1'(~. 10 cook. cowr<:d, until ~1I1t.' of the applt.... IllW
bc!;lIn to br<:;ak down. about 7 IIllllUlt.... lon).:l'r.
recipe Slngl e'C rust Pie DOUSlh, partia ll y
baked and $1111 Warm (paSie 568 ) 4 . l"r.ln~ li: r the ap lllt.... 10 a brgt.· bowJ usmg .1
,lOlled spoon. Jl';wlll g the "Pllle JUIce bchllld III
STREUSEL the pol. Add the cn'JIlI 10 Ihe pot 3nd brmg to
c up all, purpose 1I0ur J bOil oVI.·r ml.·dlUm-high h ell. Cook umil the
y. c up packed light b . own sugar Cr<:.1I1I IS thick and sticky :lIld h.l~ rcduCt.'d by h,M.
y. c up Slranul ated I USia. ~bout J 1lI11l1llt.·S, TO)s thl' th ickened CTl·.I1ll With
l abl espoo n flne'SI.ound co rnmeal lilt.' rookt.·d ;Ippk....
(see page 159)
6 tabl es poon s (Yo sl ick) un sa ll ed S. ~p reJd th.: apple tilhnA III Ihe warm. PJrllJll~
bull er. m elt ed b.lh·d pIC nnq. SprmkJe wi t h till' ~lr':\lSt.'1. B,.h·
UliIll the cruSt ,lI1 d qn'usd h:l\'e bmwlIl.·d ..100111
FILLIN G 25 Illlllllles. Tr.rnsfer Ihl' I'll' 10 a win:- rJck .lI1d
2 lablespoo n s unsa lt ed buUe. 1.' 00110 rool11 I.:mp<:r:aturc bdorc ~crving.
2 Y.. pound s Grann y Smith appl es (5 to 6),
p ee led , co red , and sliced Y. Inch th ick To Make Ahead
2 p o und s MCinto sh appl es (4 t o 6 ), p eeled , TIll' I'll' c:In be ston·d It room tl·mJx·Tatun..
core d , lind sliced Y. Inch thick \\TJppt.·d ughtly III fo.l. for up 10 2 days.
Yo c up g ranul ated sugar

THE AMEA IC A' S TEST KI TCHEN FA MILY COO KB OOK

PE CAN PIE .tbsorl>t'd. WlllSk III Iht' e~"'i, tllt'll tht' com ~ynlp
and \-Jmlb IIIml \rnorn h . FOn QW111~ the photo.
SEAVl$ B A.'tUTn the bo-,... I (Q the hot \\Ate' ,1IId ,ur \lIml Ihe
PREP TIME : 10 mInut es plus t,me 10 pu~pare lhe C.U5t
IllIX!\1W IS ~hJ11y, hOI to the touch,and tlIt'~Un.~ 130
TOTAL ""'E: 1 hour 10 mll'IUleS plus cool,ng tome
dq;n."t"S on an UlSt;l1lt- A.':ld theTmQlIlet{'r, R el1lo\\'
1111/' h,l!/rlly su't(/(urJ 11111J1fH'J CrrilrU (P<IA't'
.'1('(1\'
!Tom the heat ~nd sur III tht' peC.IllS.
650) II. ''I1I1lI/11 Irt rrr,III'. Tllr mlSl must mil be- 11..,'111
wire" ,II(' frllut.il is addrd 3 . Pour the pecln III1Xnm.· 1J1I0 the \\"Jrm, ",1'-
nally baked pll:: crust. 13Jkl.' ullnlthe filling looks
"clpe Single-Crull Pie Dough, partially ~'I but Yields like Jdl-O when ge n tly pn."Sscd
baked .nd ItUi warm (pllgil 568) with the back of ~ spoon. 50 10 flO mIl1Ult~.
Tr:l1lsfer till.' ptC to A WII'C r.lck Jnd cool to room
FILLING Icmpcr:lt ul'l.' bdorc ~<.'r\'lIlg.
6 tablespoons (Yo stlek) unsalted b utter, cut
Into ' · Inch piece' ..... R I .. TlON

1 cup p acked da rk brown l uga . MAPLE PECAN PIE

M, l . ulloon .. It Omll tilt' corn sYnl p and sub<:ututc !-S cu p gr:lIl-
3 la,ge egg s ubted ~lIgar fo r ~ 1I of til t' brow11 ~upr. Rl·duCl'
Yo cup IlliIh l corn Iyrup [he am o unt o f buttcr to ~ t,l blespooll ~ and the
1 t ables poo n vani ll a ext ract am o unt o f Pl'C:IIIS 10 1 Y, cu p~. W hi<:k 1 cup
2 CUPI paCini, 101iited (s •• page 181) and maple <:yrll p 111 [0 thc tlllxtU ' l' wi t h the l'I;gs,
chopped COll ' le
To Make Ahead
, . Arll'T n'l1lO\'LIlg the parll:1Uy baked pll' cru st Thc pIC c~n lx- ~ton.-d ,II roo m tl'mpl'ralure,
fm m thl' oven. Ic~n~ du.' own nc k JI till' wr:l ppt'd ttghtl y III fOIl. for lip to 2 {bY'. If you
lowl'r-lI11dd lt, pO~1Il0 11 ~Ild Tl'duce tbl' OIiCIl prefer to "\.l'f\'t" the pIC warm, cool tilt' pIC lhor-
templ'raturc to 275 dl·grec~. (fhe crllSI must still ou~hlr so that 11 ~IS cOll1plctl'iy.lhen reWArm 11 III
Ix' \\JTm when tb.' tilling IS added.) a 25tl-dl"!,:rt:c 0\"\:11 for ,tboul 15 mIllUlt'\.

2. For the fi ll mv;: fvll-II the bUlter III ~ IW:ltproof

bowl '\('\ III :l ~k l lkl of W:llt'r 1lIJ.IllLilllt"t1 at j ust
lx'iow a 'l.l 1I1I1I\'r, R eIllO\.... the howl tlorn the skil- MAKI N G PE C AN PIE F I LL ING
It'l and sur III tilt' ~lIg;u ,IlKI \;lIt until Ihe butwr i~

!jt.Jl :Kifmal !jip: LESS SUGAR, MORE FLAVOR

The b iggest pro bl em w ilh pecan p ie is Ihat the filling
Is usuaUy o verly sw ee l and bland, It also often suffers
fro m a soggy t ru st , W e tackled these problems by
reducing the amount of sugar, whiCh helped bring
o ut the peca n flavor, and p,artlaUy baking the crust,
which he lped keep It crisp, Be su re to add the hot
filling to a warm pie c rust liS thi s help s keep I he crust
from ge tting soggy, W e also rec ommend si mulating
a doubl e boiler (see the photo) when you're melting
the butter and maki ng the IIIlIng beclluse it 's .an easy
way to malntilin genlle hellt, which helps ensure
thllt the IlIIln51 doesn't curdle lind ruin the te)(lure TO IlVOid II cu , dl~ rilling, cook u'le buller. sugar, lind egg
of the p ie, ml~ture In II SkIllet or barely s,m..,.""", Wille, unllill IS
shIny and hoi 101M IOUCI'I ~ror.. addIng 1l'1li pecans
Tips for Perfect Pies
Making pie dough intimidales many cooks (&lien experienced bakers). We've made thousands of
batches of dough and found Ihat, .....ith a few helpful hints, n ........leuly flaky pie dough can be easy.

1. Keep everylhing cold: Keeplnglhe f ... t cold
..... hen mixing It inlO Ihe flour is Ihe key to
tender, flaky dough, Always chlilihe butter and
shortening before making the dough and make
sure that your water Is Ice cold. On particularly
warm days, we even recommend chilling the flour
• nd mixing bowl, And once the dough comes
togelher, oon't try to roll it OYt. Instead, wr.p
the dough in plastic wrap and refrigerille It for lit
least one hour belore altemptinglO '01111 out.
2 , Ule • food p rocusor: The whirling bl.de of II
food processor effectively cuts the fal Inlo Ihe
flour withoul warming It too much. Melled fat will
lead 10 a tough crusl.
l. Add W.I., by hand: It is .11 too easy to overmix
the dough if you add Ihe Wilier 10 Ihe dough In
lhe food processor. We think 11'5 belle. to transfer
the flour and fal mixture to a mlxl~ bowl,
sprinkle Ihe waler over the top, and use a rubber
splltulll to blend Ihe IWO together.
8. Bake until well bro .....n.d: The crust will have
the fullest flavor .nd the crlspesllexlure If b.ked
until golden brown. B. p.Uenl and don't pull the
pie out of the oven 100 ell rty, Since the boltom
crust is more likely to be undercooked than Ihe
top c,ust, we b.ke aU our pies In glass pie plates.
Before taking. pie out of Ihe oven, lift up the
pie plate and check to make sure Ihe bOIlOm Is
nicely browned.
9 . Cool compl.I.ly b.fo,. culling : Many fruit-
filled or cunard pies must be COOled to room
temperature befo'e serving so Ihat Ihe titling
has a chance 10 sel. Hot filling will slide right
01,11 of a slice. Cooling the pie on a wire rack
allows for proper .irflo..... around all sides of the
pie. including the bottom (Ihe hottest part of
the pie). If you ...... nt to se",e pie warm, reheat
it for a few minutes In II wllrm oven after it hIlS
completely cooled .

4 . M.k. Ihe dou gh wet enough: Dough th.1 15 too

dry will crack and crumble when you try to roll II
01,11. You can always add additional flour to wet
dough, but you can never make dry dough wetter.

S. Think cl.cles: Keeping the oough as round as

ponible when roiling makes titling It Into a pie
plate easy. The dough should be In tn. shllpe of
a disk before " ... rt ing to roll, and filii , 100: Bumps
lead to uneven spots. Keep checking Ihe oough as
you '011 It: If it SI ... rts becoming lopsided, use YOU'
hllnds or ... bench sc.aper to resh ... pe the dough.

6. Ke.p I he dou g h cool : Cool dough Is e.sler to

mlll1age and less ...pl to break or le ... r. If it softens
when rOil ing or shaping, slide It onto ... b ...klng
sheet .nd place It in the refrige'lIlor or freezer
toli,m up.

7. Sp,lnkl. Wllh lug.r: Top C!"\lsts will lock and

tasle belle. If sprinkled with sug ••. To help lhe
sugllr IIdhere, brush the lop C!"\Ist (0' I.ttice strips)
with a lillie beaten egg white o. pll1ln Wille •.

THE AMERICA'S TEST KITCHEN ..... MllV COOKBOOK

TRIPLE CHOCOLATE
C HUN K PECAN PIE
SEAV ES 8
PREP TIME , 10 minutes plus t,me to preP<l" the crust
TOTAL TIME : 1 hour 20 mmules plus cooling I,me
l Ji.' fll/wr jU51 (>II( '),1'" '" r",/t,l/,U(' /islrd ,,, "II 11m'!'.
nil' mISt tllI!;'/ Slil/i,.. 1I\lml 11111"" tlwJillw.~ is IIIMrd.
recipe Slng le · Crusl PI. Dough , p".II.II)'
bilked and 11111 warm (page 568 )
FILLIN G
1 tables poons un " 'ted bune" cut Into
I-Inch p reces
Ij.i cup packed dark b rown sug ••
V. teaspoon salt
2 la rge eggs
V. cu p li ght co rn sy rup
1 teaspoon vanilla ex lract
c up pecans, toasted (ne page 181) and
chopped coa rse
6 ounces nmllw •• t , milk , and/ or whi t e
chocolat., chopped COll,.e
1. "('l'r fl.'IllOlln); the p:lrually baked pll.' crust
from IIw own. ICJ\~ duo o\'en rack al the
luwn- Il llddk, position Jnd f('(]ucc the O\'C1l
Il'mpt'r.lturc to 275 dc!,;rcc<;. (The cruSt I1IUSI s till
Ill' \\arm when IIH." fil1in!; I ~ add l·d.)
2 " Fo r ,he fil1mg: Md, till" hUller in a lll"atpmof
bowl ~"! ill a skilll"l of w;lwr malmJlIIl"d at JUSt
below ~ SUllllll'r. Re11l0\'t,· till' howl /Torn tlie skll-
IN and sur III tbt" sugar and sal! IIllnl !b,' butwr IS
Jbsorlx:d. \Vllisk III the ~. then ,hl' corn symp
alld \";1.11111.] unn] smooth. Followill!; thl' pho(O on
p.I~'· 571. rrmrn Ihe 00>,\ 110 Ih,· hot \\;lI,·r <lnd sur
lInnl till' nmmm: IS shill)'. hOI 10 die touch. and
lII,'asun'S UO dq;rc.:.... on an mSlam-n·ad thernlonl-
etl"r. R..elllo\,\" from th e he,n and ~ur in !he pecans.
3. Pour tlll" pecm IIlIXIUrl' IIno Ihl' wa r m. par-
tlJlly baked pi,. (ruSt. Scalier the (hocolatl' over
till: lOp of the fillin!; and hglnly press It IUto d,,:
filling. using the back of <I spoon. Uake unnl
thc tilhng looks St. t but )'Idd$ lik e Jdl-O whell
gl'lItly presst"d \\·1Ih th,· back of l 51>0011. 55 to
65 IllInut,,,s. Tr.llu fer the piC to a wire rack and
cool to room tCTllp,"ralUr<" befon:' sen 'mg.
To Make A head
The piC call be stored ,n room tcmpcr.lIure.
\\Ta pped tightly 1Il fOil, for up to 2 days. If you
pn.f,"r to ~rve till" pIC warm, cool the pic thor-
oughly ~ that It ",·t.~ com plel"'!y. Ihcn rewarm II in
J 250-dq;:Tl'c o\'cn for about 15 mmUil'S.
PUMPKIN PIE
SE RVES 8
PREP TIMIi': 5 mlnules plus tlm@toprepareth.crust
TOTAL TIME : 50 minutes plus Cooling "me
Tmull.~ ;$ IIIIJX1r/,lIlf hrr!" liS tilt Jrlllllg ""ISI bc fiN'-
/"m'lf 1I'ltile lI,c (n' S' l)IIkes. & sur/' ,,> 14$/' flulIIl,hn
I'ure/', 111" plnUpkll1 /!i(·jllfj/(~. "nu' pic ""11' Ilr scm''!
il(~/rr/)' II',IWI, (Ilil/rd, !lr at not1ll1 'flllpa,lIurr. Srfl't'
In,h 1(!!lnl)' $11'(rlCIII''/ 1I 1lipprd CrrdlU (pll.!!I' 650).
r.clp. Slng le-C r usl Pl . Dough, .,..rt lally
baked and $1111 hal (pag. 568 )
F ILLIN G
OS·ounc.) can pumpkIn pur ••
cup p.ck.d da.k brow n sugllr
2 t.llspo o ns gInger
2 t •• spo o ns clnn... mon
1.lIspoon nut me g
!4 l e"peo n clOVIIS
V. ' e"peon sal t
~ cup h.IIVY cr..,m
~ cup w hol. milk
" Ilirge eggs
1. Aftcr removing the ramall) bakcd pIe crUSt
from the own, lea""" the o\'('n rac L JI the
100wr-llllddlc pomioll !lnd 11lcrease thc 0\'('11
tellll'(."rature to 400 degree$. (The cru,. must ' nil
be hot wh.:n the filling I~ added . )
2 . For thc filling: Whil,' ,h~" CfU'I bakes. p rot.·css
the plllllpkul puree, brown sugar. SpICCS. and 'lIt
111 l food proccssor urml combin,"d, ~bo\lt 1 nllll-
ute. Transfer Ihe pUllipun IIlIXlllre 10 a 1ll,"d'UIll
Qucepan and bring 10 a SlIlIlIler o\'Cr IIIcdl\llll-
hIgh heat. Cook th,' pumpkin . surnng consl..lntly.
:lCJt :Kilcltc/, 5 ip: PUMP I N G UP PU M PKI N PIE
Pumpkin pie seems easy enough II can of pumpk in,
II few spic es, sugar, and eggs-bul we lea rned lifter
testing mllny recIpe s that tllklng II few edra (but
easy ) sl eps Will well worth it for the perfect p ie.
FIrst o f all, we processed the canned pumpkin In
Ihe food processor to remove .ny 1.lIces of fib. r.
N.xI , w. figured {)!,It thai cook ing the canned
pumpkin w ith the spices and sugar before bilk ing
s;gnlfiunlly Improved it s flavor and go t rid of that
unpleasant canned smell some brands of pumpk in
have. Finally, and most importan t , we learned thaI
adding warm filling to a hOi, partlllUy bak. d c rust
guaranteed thai the c rust came oul crIsp lind the
fUling creamy.

TM s.e.:r~t to our S_t Potato PIe " 10 5pnn~1e brown
sug.ar over 1M PM CfU5t befor~ add,ng thot f,!!ong
1Inul ducL :md ~h11lY, abou t 5 Ullumc .. , Wh l ~L III
Ihc ne~m ~Ild Ill ilk, n.:lllrn to ,! ~muner bnefly,
tlwn r<.:mow from the he:II ,
3. I'roce~~ ti'l' c);b"S in the food pruce,~or (n o
nn'd to de:m tl\(: proce~~or bo\\ I of n:<;ldu;.1
pumpkm) unlll um form , about 5 ~eeomk Wuh
the nl.ldune ru n n ing, sJow ly "dd about half till'
hOi pumpkm UIlXturc through the fCl'd tube,
~tOp the maci1in(', add d,(' rcnum m g pumpLm,
dnd contmue 10 procL"SS thc nuxtuT\.' until u m ~
form, JboUl 30 sccon ds longe T,
4 , I nllncd 'J.l d~' pour th ..' w,lTIn filling Ulto the
hOI, p~ rll ~lIy b:lkc::d pIC crusl. lf you halle ~ny CXtr.l
filling, I:Idk II illlo thl' pic afi"'f il ha .. h:tked lor
~OOUI 5 mmutes, by which lime the tilling \\111
haw 'iCltled. U;t kc IImi l the fi ll mg IS plllTed l n d
lightly cI'JcL..-d Jll)und thl' l'dj.."L'1 and the ce lll CT
wl~lt~ <;hglul y whl'n Jlggl,'d, about 25 nlmutl'S.
Tramfl'r tlu: I'll' to a wIn' rack ~nd cool u UlIl
warm or room tcmperature before .;en'm h .
To Make Ahead
The !'le call be rcfngeu tcd, wr.lppcd lightly m
pb\lie w rap, fo r III' to 2 d,lYS,
THE AMERICA 'S TEST KI TCHE N FAM ilY COOKBOOK
SWEET POTATO PIE
SE RVE S 8 to 10
PREP TIME: 5 minutes plus I,me to prepare the crU$1
TOTA,l TIME: 1 hour 15 monutes plus coohng t, ....
Tim/II.I! is IIl1fldrl<llJl herr ,'s Iht, JiI/,,,,1!. "",SI Ilf
prel"m.'If wililt' Ihf mm I"'rli<llly b,rJ,."s. s.:rI~' ,nil,
! Vl"JlJlfti Cr,',1/1l (p'!IW (50) or tlll/i/fOl /(1' m:01Il!.
recipe Single-Crust PIe Dough, part ially
baked and still hot (page 568)
,
FILLING
,pounds (3 medium) swe~t pota loes
,lablespoons unsa lted butt~ r, softened
,la rge egg.
large egg yolks
I cup gran ul ated sugar
~ te/lip oon nutmeg
,
Yo t~aspoon saI l
t ablespoon, bou rbon
tables poon 11ght molasses (op tIonal)
I teaspoon vanilla e~ lract
cup whole milk
"
Yo cup packed dar k brown sugar
1, Ali.:r f{"movll1~ till' pani,lily b.'1ked pl.' enl)1
frum tile on'n,I,'lW Ih., OWIl rack al Ihe 100n'r~
nnddll' pO'OlIIon alld rl'{!tICl' thc on'n tcm\l ..'r.III1r.:
to 350 dL'f::rc~. (TIl<' UIl';t musl still b .., hOI .. \hcll
till' fi!llrl!,: " 'ldd"d.)
rrll~1 b.lh'S, pTlc k
2. For th.: ii llllllf. Willi ..' th e
the ~1\'l'CI potaux.... wwral Ihlll.... \\'1I h :1 forI.. ,lIul
arran!;c owr \cVl'r.ll byel"i of paper to\lds on till'
mICm\\';!Vl' i100r o r II/Tnubl.: or on a mICI'O\\';!\'C~
5rut.KdJu:1I 5 ip: EASY ON THE SPICES
Many recipes lor sweet potato pie bury the delicate
flavor 01 the potato under he avy s p ices and lots
01 swee tene r. Most 01 the sweet potato pies we
sampled , In 'acI, tasted Ju st like pumpkin p Ie.
After e~pe rlmentlng with different .. pproache5, we
learned that a better option was to add minImal
spices to the sweet potatoes and to keep some 01
the s ugar In a distinct layer separate from the sweet
potatoes. We s prinkled a thin layer of brown sugar
over the bottom 01 the pie crun, thus sweetenIng
Ih~ pie wit hou t masking the flavor of th~ earthy
sweet potato, As wnh Pumpkin Pie ( p .. ge 573). W~
found It Important to ad d the hot filling to the hot
c rust . This wa y, the crust doesn 't have a chance to
turn soggy,
 Proper Pie Storage
Double-c rusl , laltlce-topped fruit pies, and
some single-crust p ies (depending on the
filling) ere best stored el room temperalure.
Re,.lile"ltlon will tu.n the criSp crust gummy.
They s hould I.st for up to 2 deys If wrapped
we ll In foil. Cuslard lind c ream-filled pies
mu5t be wrepped tightly In plastic wrep lind
r",lliI e .. led. They ilene.. ll y Illst '0' a day
or two, thouilh perticular r«lpes mey heve
sp ecific slo..ge reqUirements. Whipped-
cree m-Iopped pie, (see O Ur creem pies
beglnnlnlil on pege 577) do not store well
becllulie Ihe whipped cream breaks down In
a ve ry Short time. If you think that you will
only be , e , vlnlil a few slices from e whipped-
c ream-topped pie, lop eac h sllc, Ind lv ldulll1y
with whipped c rea m e nd store the rest of Ihe
pie for late •.
';'If,' pl.u .... MK'T\l\\';lw .11 full r~ow ... r for 5 IIlmUll'S.
Iurn .......Ii [lOlJIO O\'l'r .lIld (Olltllllll' 10 cook umil
I"mll" but nO! lIl1l,1i},. ,lhoUI 5 miUlIIl'S long... ,.
It. ... lllo\'<' Ihl' pOIJIOt."I fm.lI !Ill' IllKm\\';lW and le:1
~1.mJ ulIliI rooll'110ugh to handle:.
3 . \Vorklllg \\lIh 011'" 11OUIO.1I a IlIlll·. sll(e:' II 111
lulf JlJ{1 SHd!'... till' lool;,ed i1 l"lh OUI of tl1(' \km
IntO ,I fa'):l' howl U~llig ,I soup 'pOOl! (YOIl dlould
h,l\"\' ,Iboul 2 rU I~). ]).SCJrd Ilw ~klll . Mash till'
bIlH"r IntO thl' I>OUIO<."<i 1111111 jll~1 J il'\\ ~mJII
pOialO Illml~ I'l'lUJIIl.
4 . III ;1 '\'parall' bowl. \\hi,1;, 11... egw.. yolks.
!(r.mUIJled ,ugar. 11lIIIlll·g. and 'i.alt togl·thlT. Sur
111 tilt' bOl1Tboll. 1lI0b,wl> (If U~11Ig). Jlld \'al1llb
thl'n wlml.: 111 the lI ull.:. Gr.ulll,llIy stlr Ihe egg
nllXllI Te 11110 Ihl' 1lI.lsl ...d sweel pOI;JlOl" \lulll
<;momh ;md (Ombllll·d.
5 . ~prlllkil' III(' hmlOlI1 ofllll' hOl.I);l rti~llr b:lh·d
1'1'" l'rU,1 ... wnly with till' brown ~1I~r. Spn'ad Iht·
~Wl'l'l pm.lto llllxture "wllly o\· ... r Ib(' brown ~uf(;l r.
B.lh· IlIlulth ... filhng .s 'iCt around the edgl'1 but
till' ('... IIt... r w lggll"<i ~hgllll )' whl'n JI~,·d. abou l ·6
11III11Itl'1. Tr.utsf... r Ihe I1ll' 10 a Wll\' rack and cool
to rool1\ 1,'I1lpc:ralun- b...fon- ~'fvin!;.
To Make Ahead
The p.e call Ix· rcfnger:ucd. wrapp.... d tIghtly III
plJm( \\ fap. for up 10 2 dJy~.
PIE DOUGH FOR
CUSTARD PIES
... ..,K£S enough for one 9-loch p,e
PREP T.... E: I hour 25 minutes
TOTAL TI ... £ : 2 hours 30 m,nules (mcludes I hour
30 m,nutes chIlling tIme)
CIISI<lrd .Ii/1;"~J Mil 1II,.kr t'''''' .(lIlIy I",hd Jllf ml">
S'''-'1I)'. -r" IU'II' J!TfI~'''' rim. m' likr '" mil tm, Sf,IIIII,ml
1''' d"II.~11 III .l'!f"II<11II (f,lfkrr mllll"s, u4/1t/1 ,Hid (ml'-
"eu dlul .~r(',I1.1',"\'r /() IlIi.. (fUJI lr.fZr",d",~ P"" t'"''
J[',./"11lI {(,/(kIT mllll/'.' III ,/Ie ~",d J'nl{oJlOr. )\'" 111'1/
11(1'.1 ,'/lil/II .I (r,lrRrl'$.
recipe Single-Crusl Pie Dough, chllled
(palile 568)
)IS cup IiIraham crllcker c rumbs
1. Lei Ih ... l'Iulkd dough ~oti"11 .. lightly at room
1<·/lIp<·r.llUr....
2. Llgllll)' dll" a rO UllIl'r \\ lib Ihc gr;lhJ.111
encl.'r (fum~ ~nd mil Ihl' doultb nito .1 12-
inc h (·irele. COl1l1nul' 'prm\..lillg til(' duugh wilh
Ihl' crumb-s. both UlldeT1ll',llh .llId 01\ 101'. d~ It I'
!x'1I11t roll ... d 0111. F.I thc ,lough 11110 Ihc pIC pl.lIl'
(<eo: p,lg,' 5(0). Trim. rold. dud l'Tllllp 1I11" l'dgt'S
(sO:<' III\' photO" (Ill 1';J~e 56X) .1Ilt! in'~'~<' Ilw
un luh'd pll' ('fuq unlll tirill. atlOlJl JU IIIl1lut\"<i.
bc:torc bal;, m);:.
3 . AdJ\l~t dll OWII r,1(1;, to tIll' Im\'l.·r-l1uddk PO,j-
lio n ;Jlld I Il'~t tlu' on'lI 10 .\75 d~·gl'l'l"'. FollO\\lIIg
the pl1OIO" on pag... 569. Imo: 11ll' dl.lkd rnl\1
\\ Ilh ioil .md til l \\ IIh I'll- \Wlght.;. UJ.ke until th ...
pIC dough look( dr)' .lUd r, hghl III rolor. 25 10
50 ml11\1t\·~. R Clllo\'l' ti1l' pIC \\"Ig:hh ;mcl lorl ~l1d
commllc to b,lh' !lnlll Ilrc ('TIl'll ...1 d.,(·p gold"11
brown ..lbol1l 12 111111111C, long<'r
To Make Ahead
T hl' dOIl~h (~ 11 h ... l'l·fi-l),:l·LII,·d. \\ r;IPIl<'d Ilg:lrtl~
ill plJ\lll' wr.I]l. ror lIJl II) 2 , b y, or Ir')1' ... 11 for lip
10 2 1II01Itlr~. I ... 1 dw fnl1:l'l1 doug:h Ih.I\\ 011 Ihl'
{·Ollllll·rtop 1111111 1Il.lll'·Jblc: bdun' rollmg. A lull)
bah'd 1'1,· n ll,1 cm bl' ~lOro:d at room I,-ml'l·r.l-
Iun:. \\r.II'Pl·d ug:htly III fOIl. r(~r III' 10 2 d.1Y'.
PIe I and Ta.ts
LEMON MERINGU E PIE n.'1l10\'C the pan frolll Ih.: he31. l~y l ~hl'et of

SUVU 8 plastic wrap flus h 10 the surfacc of Iht, filllll~ 10

PREP TIME : 5 m,"ut~ plus lime to prepare lhoe crust kccp II hOI \\llIlc IIlJkmg thl' IIll'ringUt'.
TOTAL TIME: 1 hour plus cooling I,me
3, For thc I1Icrll1b'1.lc: Unng the w3tl'r and
11.' ;; url' "hit ,h" fillill,'.!. is illlI
U'hru Spn.'"rlm.'.! /11/"
/rill cornstarch to a SlIlIIlwr III a slIlali sauCl'pan O\'er
'l!I'm~\!ul' ,"~'r ,lit' pic. 77,ls pie s/I,!U/d Ill- scwed t/r,' med lum-hllo;h heal. whlskulg freC]IIl,utly. WhCll
S,IIII,' d,I)' Ihl1l il is I'n·J1<Irrd. thl' mixHm: turns trall~ l ucclII and bq;m.; 10
bubble:, 1\'1110\'(' It from the IWJI.
FI LLING
, Y, cups cold water 4 . \Vllip till' egg Whlll"'.i and \':Irl illa 111 ;I, largl'
1 eup SUSUlt bowl wilh 311 l'lcctric mlxcr 011 low sJX'cd until
14 cup co rnstlltch frOlily. MIX Ihe ~ugar Jnd cream of t:Jrt:lr tOb'Cther,
% , ..spoon u lt thell add It to tht' q;g Wllll~, I t;;J.bkspooll at a
6 t• • g e e gg yolks ullle.lncl'l"a~ Ihc )IK-ed [0 llIt'dlUlU 3nd w h ip thc
U,bltspoon grille d lemon IlSI egg wlmC"i until sofl pcaks form. Add 11ll" rooh·d
y. cup fresh lemon /1,110::1 (1 lemons) rorn, t3!l;'h lIl1Jo:lun' 10 the whipped egg WhIIL"". I
2 tablespoons un''''ted buner cabk'spoon al a Imll'. and COlll!nuc to whip thc
c~ w h m'~ mm l they arc glossy :lnd form StitT
MERI NGUe p,'ah (sec p.I!;C Soli to r IIIml' inforillation 011
Yi cup Wlilef whipping egg wh i lt'~).
tllbl,spoon corns ta rch
4 la.ge e gg whites 5, R l'IIIQn- Ih,' pl.l!IK fmlll the lellion fillmg 3nd
Yi te,upoon vanilla extract return 10 \'Cry low heal 10 rch~al. <lbom 1 IlIl1lUl" .
y; eup l ugar Pour till' hOi fillmg 11110 tht' bakL-rl. coolt'd pH.'
YO teaspoo n cream of tart. , crUSt. 1'0110wIIIl; the photos. dollop :lnd ~pn.'ad Ihe

reci pe Pie Dough lor Cu st.rd PI,., baked

a nd coole d (page 575)
1. A(~u~1 all own rack to the middle pO~1t101l
hl':l1 till" Ovell 10 325 degret·s.
2. ror Ihe filling: Coml>Hll' dll' \\JICr, ~U !;--H.
cornstarch. 3ml salt 1ll a large nonr1:lC II\'C ~lUCC­
pan (<;c" Ih.: 110h~ on plg~ 5t1(,) uvcr I11cdnllll
hc,1( and br111g to l SUlIllIcr w lnll' \\III',la ng
conslJntly, When tht' nllXIUn.' 5llrt~ to turn tr,IIl~­
IIKent, whisk III tI'l' egg yolks, 2 at l tillie, Wlusk
111 Ihe Zt""I, Ih.'11 !Ill' klllon Juice, 3nd fina lly Ihl'
bUtie r, lll'lliTil Ihl' Ilmaure t o ,1 (ull ~lml11<.' r, l hcn
fjt.Jl J{ikl!tJl air: EGG YO LK S .... ND L E MO N
We think this Is an o ut standing pie because we
;lI1d found a way to boost the flavor o f the filling by
adding addl tion,,1 .,," yolks and lemon juice (alon"
with lemon :test). And It's c rit iul here t o use a fully
beaked and cooled p ie crust-o therwise your filling
will overcook and tur n rubbery. As for the meringue
(always tricky), the sec ret Is to stablli:te the whites
with both cornstarch and cream of tartar and to
spoon It over the piping-ho t filling . COOked from
below and above (by the heat of t he oven), t his
meringue won't shrink or leak liq uid Into 'lOY' pie.

M AK I N G A MERINGUE TOPPING

1. Drop dabs of merIngue _nly ",,,,,nd 2. Push Ille me"ngu<l 01'110 I~e crimped l . Ustt thll back of II SpOon 10 rr\lIkll
Ihe edge of the p;e. loon spread the edge of Ihe cruSI so Ihat It adheres small. allrllClo"e peaks on Ille me"ngue
"""""01'111 merongue in the cenle<

THE ... M ER.C ...· S TEST KITCHEN F ... MILY COOKSOOK

merU1~I~' over the top of the ",e, 1I1Jkml-! <>till' to
Jd h~'TI." th~' ml'flll~'1,le to the enlS( . Uo;e the blck of
J ~poon {o CR"al~' auracuv(' pl'ak, III the IlI l'rlllh'1,I<:.
Ihkl' ullul thl' ll1..-rmh,\ll' I' !-!Olden brown. aboul
2fJ mU1l11l.... T r.m,fer thl' piC 10 ~ win' r.lck ~nd
~ool to room {empl·r:ltUTI." hefon:' sl'rvlIlg.
VA NILLA CREAM PIE
SERVES 6
PREP TIME : 5 minUles I)IU5 urne to prepare lhe crusl
TOTAL TIME : 1 hour plus 4 hours ch"hng I.me
if is III/POrl'lIlt 10 Illy <I SIrN'I .!f p/,bll( Jl'r.lp .flllill I"
II,r Jllry:/fr '!f ,II.. -"lIil~1! <I, II (fI"I! f,> pm"'" <I ski"
Ir'''''}'',mill.\!.
FI LL ING
YJ cup p lus 2 tablespoons sugar
y. cup corn sta.ch
~ teaspoon salt
5 la.ge eg g yolks
2 cups whol , milk
~ cup evaporated milk
Yi vanilla bean (about :5 Inch es long ) split
lenglhwise
2 tablespoons unulted bulla .
2 1/III$poon' brandy
recipe Pie Dough fot CU$Ulrd Pies, baked
and coole d (page 575)
TOPPIN G
cup heavy cream, chille d
tablespoon sugar
teaspoon vanilla aXI.ac t
1, For the fithng: \VllIsk lhl' sugar. corn~{J rch,
ami "-lll logelher 111 J medlUllI .... ucepall. Whis)..
III th,' l'&: yolks, thell 1III11h:<h.udy bU I );r:.d ually
wlll~k III the nlltl ~nd l'\':lpOTa tN\ IllItk. SCr:lPl'
Ihe sn'd~ out of thc van ilb hl'an hakl'S 115m ); a
I'.lrmg k11lfe (~"c \Mg'· 61')).Add hoth t he \~II1Jlb
'l'ed< ,mil pod 10 Ihl' pOI. Bnll!; ttll' lll1 Jo,:tun' to a
~1IIl11il'r over 11U:d1lUlI hea t, \\h"klll~ (rcql1t." nt lr,
j'e.J1 JUuIw. j'ip: A LL A BO UT THE BEA N
There a.e several key compOnents tha t give this
filling its rich la ste and c rea my consistency: the
milk-evapOrated milk comblnallon (whic h adds a
subtle cara mel "avor) and the vanilla bean. This
pie wi ll not taste as rich If you substi tute vanilla
extr/lct,
thl'lI cook for 1 T1l1nutl' tllllll tllc nm,tun' I, Ilud.
,md "Iloolh. Off I h c hea t , d'SClT(i tlu' v;ulIllJ bl',m
pod and w ln<k III thl' bll( l~'r Jnd br-.1I1(\\.
2 , !'om !Ill' filling lIltO ;I dullow pJII . by ,I
,heet of pla'llC wrap I'u~h 10 till' ~t1Tf;l(l' of th~'
filtmg 10 PH'wnt ,I skm from (ornllllll ,111(\ ,1110\\
III cool al mom Icmper.lIlire 11111\ \ Ju,t 11.lnll.
Jbolll J(I 1IIIIlU{(."S. POllr Ihl' warm filllllg IlIto
Ihl' b~k<'d. cookd I' ll' cnlSl ~nd :1);;1111 I,IY a ~h('l'l
Qf pl:LStlC wrap Oush {Q til<' surfJCI.' of til<' filllllg.
l~l'fngcrall' the p'C Illllil complc tdy dlllll"i,
aboul .j hOUr<;.
3 . For Ihl' tOpplllg:JUSI bl.'forl.' scn'IlI!!:. willI' till'
CTl."am, ~u\:.';Ir, ~lId l'JmUa lot-:l'lhl'r III ;a dlll\l.'d
bowlllllut sofi pe;lk~ forlll (SCI.' Jl,I.,:l' (dO). SpTl."ad
thc whip ped l'TI."~lI1 3([r:lClivdy over the top of
Ihe pie.
V"'AIAnON
BANANA CREAM PIE
11t' -"'111111 il I)('il I,) Iml <I 1<I)'I'f '!l h,"""M fli(r'> III lilt'
limit/II' I'f ,IIr .(ifiill.l!--,/ris 1'rt'r'l'IIIS III1'm frl'm Imll/11"
"tl[ ,'f /U,/klll.1[ ,he mm s.,.""y.
I'our J II ~t half of !ll<' li tllll!; IntO thl' P'C cru~t,
(hell ddd :l. bycr of:! npe b.1ll.lIla~. <hcl.'d dllll,
beforl' pOUTlI11o: III the TCIllJlIIlIIg tillm!o:. Chdl Jlld
lOp l~ <l1I·n"!,'''!.
To Make Ahead
Tlw pie, withou t till' toppmg, CUI hl' T1.. fr1~'T­
:ucd. wr:l.p ped lightly in plasllr II ra il. for ILl' 10 1
day. TIll' CTl."llll Gill be wlupPt'd and l'l.. fnJ.:l'rJll't!
~'p:lratd)' from tht." 1'1<.", wrapped l1!o:lnl} 1II plJme
Wr:l.P, for up 10 2 hours.
BUTTERSCOTCH CRE A M PIE
SE ~ VES e
P~ E P TIME ; S minutes plus l ime to prep",re Ihe cru§t
TOtAL ti M E: 1 hour pluS 4 hours chilling time
iJr<ll11l JII.~'''.~JI\'.< /Iu's [lit.' ,IS mh/lmw. Bo' mrr II' 1m'
rll/I"'fIIlrd milk. Jim SII'I't.'lrllnl (dmlru$nl mrlk.
FILLING
Yi cup avapo.ated milk
Yo cup co rnsta rch
Yo teaspoon $al t
5 la rge egg yolks
6 lablespoons (Yo s tick) unsalt e d butte .
I cup packad light b . own suga .
2 CUP I whola milk
111 teaspoon s vanilla ulra<:l
Plel and Ta r ..
 recipe Pie Dough for Cust.ud Pies. baked
end cooled (page 575)
TOPPING
cup heallY cream. c h illed
tablesp oon sugar
teaspoon lIa nllla utrac t
1. Fo r th e ii lhng; W hi ~k (he eVJ p or.1ted Hl1 lk.
corn~(Jrch. lnd I.11t tog .. l]u:r III l IJ r!-:~' ixm I untl]
!II<: eornSlJrch 11l~ dlssolv..d. Wll1s k III the e~
yolks Jnd ~e l :I,id ....
2. I kJI Ihe butter and browll ~lIg:ar III J Il U:dLU11I
SJl1eeplll on'r llwdl\1lll IU:':l1 Ull111 !II<: rl11..:tun:
turns n~J11Iy ~"d lxg'''' to bubble vif:orously.
lbout 5 11I11l\11~'S. Slowly wlu4, III t hl' nul\.. unnl
!l1l' brown ~u ~l r h J~ d l ~'iol\'t~d. Slowly w l ll ~k
11\ Ih.· yol \.. 111 r..:IU Tl·. 13rmg Ihe fi ll ltlg to J 0011.
I\' I11Skm~ co uQJ1lIly. Il w lI cook for I mimlt.'
1011ger. OtT Ihe he,ll, ~trr in th .. v:lllilb.
3. I'our till' filhng mlO J dl.lllow 1':111. lay a 'ih.. el
of pJa'IH: wrap flush to the SUt1lCt' of the filllllg to
pn'wl1I J ,1;.111 from forming l1ld allO\\ 10 cool .n
MAKI NG A G RAHAM CRACKER C RUST
1 Pres. 1M crumb m,Kiure firmly and evenly across
II,. Ixmom of the pIe plale. us.",g the bottom 01 a
measurUlg CUP
2. Tlghlly pack the crumbs ilgamst the s,de 01 t~
p,e olate. us,ng your thumb ftnd In. m..,surono CUP
s,m",ltaMQUsly
THE A M ERICA' S TEST KITCHEN FAMILV COOKBOOK
room tempt.·l':Imre u n u] JU~l W;lr!lI. about 30 IlIm-
utdi. I'o ur the ,,'<l rlll fill mg unQ thc hlh...1. cook,1
pll' CruSI ~ l1d "gain l;a)' Ashet.'t of p l.JSlir wrap nu,h
to tht.· sun.lc(· o f the fiUmg. Il drib'l:r.ne the pit..
IlIml com pletely chllkd. ;about 4 hOUN.
4 . For til<' wppmg: J USt before ~.'rvmg. wln p
mgl·ther the cn' ~ I1I. ~ug:t r.
311d V'J llilb HI a ch dled
bowl until -oii pcaks form (~ee PJge 650). Spread
ti,l' wh ip p<..'d ere.un ,lttr.IClively ovn the lOp of
tht.· P't.'.
To Make Ahead
Tht.' pre. WlIhOU I tlw top pmg, nil bl' n.'fn~er­
;I1t.·d, wuppt'd u gll1ly III pbmc wrJ p, for up 10 I
dar The cn';IIlI can bl' wluppt·J ;Ind refngt·rJ.led
)l'pJfat\'ly from thl' p .... wrapp.·d u~htl}' 111
pl.15l ic WTJP, for up 10 2 h OIlr<;.
GRAHAM CRACKER CRUST
MAKES enough for one 9'lnch pie
START TO FINISH 30 mln"'tes rzm
!r.t!rilll/,,~t! )'I,"r "11', ,t!",/r,1I11 ff,l(kt,T mllubs III f/r(/< ....'/
JI";'((S$,'r. )'I'" 111/111«.1 olOOm 8 (T,l(ktof$.
1Yo c"'ps Sltaham c racke r cr", mbs
5 tablespoo ns unsal ted b",Ue r, mel ted
2 tlr b lespoo ns s "'Slar
1. AdJIl'i! .1lI O\'Cll r:lck 10 Ihe 10\wr-m rdJ le ])0'1-
tion Jild heat Ihe O\1:n to 325 dC!,,'Tl· ..... Toss Ihe
grJ ham erach'r enuul,.. butter. l nd ~lIgar tCJi,'I!lilt'T
thorout-:h1y wit h 3 fork. Po u r the cru mbs into ,I
pi.· pbtt.·.
:lut J{itcIi~f :lip: H O M E M ADE IS BEST
Wi lh so many prepared g raham crac ker cru sls
available lit Ihe supe rmarket. It may seem fussy
to make one from SCflllCh, but we think It Is well
worth It. We hlllle tasted many premade c r", sts
and found that they generally taste stale and o ft en
a little rancid. A quic k look at the ingre die nt li st
re lleals a long 11$1 0' ",npro nounceable Ingredients
and lIaliorles5 soorte nlng. Our home made cru st
incl",des flallorful butte r, sug ..., and graham crac ke r
crumbs-nothing e lse.
When a ssembling the crust. It Is important to
tightty pa ck the crumbs against the pie plale 10
ensure II s t",rdy cru st: Ihe flat , ellen bottom of a
m(!lls"'tlng cuP. ramekln. or drinking glass Is the best
tool to use fo, this.
2, FollowlI1!-\ d uo photos 011 page- 57M, use tin'
bouom uf ,I 11Ie-;,surmg Clip lO pn:ss Ihl' Cfum~
11110 ;'11 l'WI1 b~l'f 011 Ihe- boUOIll ;,ud _ide of
Iho: \lll' plJle, Uake II1ml 111(' cmSI IS fngram and
lx:gmnlll),: 10 broIl n, 15 10 :W 1l11111l1CS. Tht· pk
(:fUSI nlly bl' cooled COlllplO:ll·ly or used W;UIll.
Jccordlll~ to the- plrurubr pIC renp<.'

TO Make Ahead
Thl' blh'd ('Tu<t o:;,n be 510re-d at room [t'lllperJ-
111ft', Wr:IPIK-d ughtly 111 fOIl. for up 10 2 days,

COCONUT CREAM PIE

SE RYES 8 to 10
PREP TIME: 10 m'nUle5 plus t,me to prepare the crust
TOTlll TIM E: 4S minutes pll,lS J hours chilling time

,\ /lIk(' SII(/' )"m bill' (,,..011111 milk, U<)/ err,1II1 ,~r (OWIIIII,
lI'hirl, i.' IO!' .1I~·rl ,,1111 lI'iII mill y,lIl' pit' (5<11'1' il jor
1!lli" ("/'11/,1$),
Our Grllham Cr...:,ker Crust PIl,~s Wi'll with Coconut Cft'<'Im
FILLING Poe <'Ind WO<!'t oet IoOggy 10k. pastry C,USI
( 1"'ounce) can coconut milk
1 cup whole milk
loS cup un sweetened shredded coconut
YI CUP IU'<IlIr 3, Following tho: photo, 011 I'J!,:l' c.:m. ;;Iowly
y. leupoon IlIlt whisk 3bom I cup of tltt' (ll1Il1ll'rll1g milk 1111."-
5 IlIrSle eSlSl yolkl 111,.. nl10 the )'011., (to H'mpo:r), Thl'n, ~IO\\ I\'
y. cup cornstllrch whIsk the It:mpl'red \'01"-' 11110 til(" SIIIlIllt:rmg
2 tllbl ..paons unu lted buner, cut Into Hnl]" IlIIXIUI"\.' Jnd I"\.'dun' till' 1t00JI to mcdunn,
Y.·lnch p lec. . and chilled Whisk in]; cOllSlJlIIly. brill]; till' mlXlure to l '1111-
l loS leupaonl vanilill extract nll'r Jlld coo k mmlthlt'kcl1nl ll1d l I~w hubbk..;
burst 011 till' 'iurflt'l" about 30 second., OtT tilt'
recipe Grllhllm Crllcker Cru st , bilked lind Iwa t , whld, 111 tht' bUllt'r Jnd \';,mlla,
cooled (plISle 578)
4 . POllr tho: II';lTllI filllll); 11110 till' h.lh'd, cookd
TOpPING pi" cru~1. Lay 3 shel't of I'b<;lIc II rJp 11udl 10
1loS CUpl huvy cream , chilled tho: 'urf.1co: of the filllllg 10 pn'wlII ,I ,kill from
2 tllblnpoon s lugllr fonnUlI; ;111(\ n,rng<'r.1tl' umil ('old Jnd firm, al
l loS t USpoons dllrk rUm (opt lonlll) ka<;( 3 hours,
Y; IeIlSpOOn Yll nlllll e)ttrll ct
IlIblupoon un sweetened shredded S. For tlll' toppmg: Ju,t Iwfon' \l'fl'ing, \1 hlJl
coconut, l oaned 101;0:Iho:r til<' CO.'JIII, ~ug,lr, rUIil (if mUl);), and
l',ll1ilb 111 a d1l11ed howl uIIIII ,ofr peab lorlll
1, For till' fiIl11l).:: Urlllg thl' coconut nnl k. milk.
~ho.. ddo:d t'OC011Ut. V. cup of Ihl' Sligar. ,lI1d the
',III 10 ~ SUIlt11l'T III :1 Ill edlUIll saucepln over
fjeJ t Jli.lc&n !iip: PITCH THE PA,5TRY

IIll'dlum-lligh ho:at, SlIrrmg occlslon;,lI)'.
2, As thl' Imlk rni:>.:turt.' I)\.'~III~ 10 'illlll1ll'r, 111
a Sl'parJIt: bowl. wInd. IDgl'lhc r the 0:1!£ yolks,
Tl'III.unmg \1 (UP of <;ug;tr. Jnd cornstlrch UIIIl]
~moodl,
MOSI coconut cr811m p ies are Uttle more Ihan bland
.....nillll pudd ings In soggy past ry crust s, That 's one
reason why this rec ipe Cllil s for II '<Irllham c racker
cru st Instead, We 've kept this tilling from being a
bllInd custllrd by usl nsl coconut milk lind Y. cup o f
unsw eetened Shredded coconut,

Pie , lind TITU


to p'e_ lhe brlgh, fIa>'OI' olltll' beff,". w. kltPt
thock..-, to ill m,nomum ,n 0U1" Summer
(~~'~' p~~l' (50), Spread ,he \\ ]lIpp,'d ere,un
tlwl)' owr ,h ... 101' of till' )11" ;111d
til\' to~~I ,'d "OCOI1I1I.
To Make Ahead
Th ... piC. wllholll , h,' !Upp m!;. CJll Iw ret'ngl'r-
Jted, wr,lppl·d lI~hdy m pb<.tir WTJP. f()T up to I
dJ). The (;T('~1\1 (,\tl be \\ Inppeu JIIlI ret'n~~'r;lll'd
~"'PJralcl) fmlll the pll', wr.tpp:d u~tl) m plJmc
wrJP. lor up to 1 hour",
:jeJl Xikf"CI. 5 ip: BIND AND DRIZZlE
A Iresh berry pie mighl seem Like .!II pretty easy
recIpe to do rIght, but mOSI of the recipes we tried
burled the berries in gluey thickeners or embedded
them In bouncy gelatin, Alter trying" few different
methods, we found a SOlu tion that both bound the
berries In the g ra ham cracker crust and Intensified
their bright flavor. We pureed a portion 01 berries
and thickened the puree with co rnstarch. Pressed
gently In to the pu.ee. the berries stayed put end
tillSted g.eat. The coup de grace wn e d.luJe 01
w".m Jelly lor a glossy coat and s hot of sweetness.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
SUMMER BERR Y PIE
SERVES 8 to 10
PREP TIME: 10 mlnUles plus I,me to prepare the c ..... $t
TOTAL TIME: 1}$ hours plus 3 hours chilling time
lis I",(\! ol$ )~'U I',II'!' /I /(11011 '!f 6 CUI'S oIberTirs, II .. jill(
,(> 1I$r IU("(' I~r mil' 1)'/11' ,~r 111'''), ill I//f' IIIIXlurI', ,vn'C
1/, •• 1. I •.~/III)' SUWI("lI'rl I1 111I'pril C,,".m. (JI'~~t' 6JOJ,
FILLING
2 cups raspberries ( ' 0 ounCes)
2 cups blackberries (10 ounces)
2 cups blueberries (10 ounces)
14 cup .uga.
3 tablespoons cornstarch
~ teaspoon nit
tablespoon fresh lemon juke
2 tablespoons red currant or epple Jelly
recipe GT~hem CraCker Crust, beked and
cooled (peg. 578)
1. Gl'n d y IO\~ the b ... rnl's togel her 111 J br~e
bowl. I' UI'l'~' 2Y. (lIiX of tbl' b.:rrll'S III :e (i)()(J
~ p,.
proce"~r lIl1l1l v... ry \l1Ioo,h. abou, I "mHII~'
Do nOt umlcrpron-..\. S,r.llll ,hl' puree through ,I
1111l'-III,'\b ~Ir.llner 11110 a "l11all SJU(:CP:II1. pTrl'''lI1g
~U TJC­ 011 til<' "l·... ,15 10 l'xtracl ;IS much pllrec ~s pos'lblc
~pnl1l..k \\ IIh (yo u ~hot1ld h,lV<' ,thOUI I Yi cups).
2. \Vh,,,k till' "ugar. (or"'i:1Tch. Jnd ~:elt lOj.!l,ther.
the n whi,k ,hc U!1:'((UTC into the p un','. Ul'Illg
Ihe pUTe,· 10 ,I bod over 1l1<'dlUill h l'at. snrrlllg
(On~lJlltl}' \\lIh ,I wooden ~poon, ~lId (ook 1111111
1\ is dHfl.. .I) puddmg. :100111 7 U11lLUtl~. Olf
.LS
the he.II , $Iir 11\ ,hl' Il'l1Iou JUKl' ~lId SCI J,,<k' (0
cool ~ligl lllr.
3. M.:It Ih,' J.:II) 111 a 511),111 "-lU("'p;1Il owr 10\\
11l'Jt. Ilwll dnul" OWT Ihe TCmaining JYi (UI"
bl'rnc, ,l11d to<~ g"'11I1~' 10 CO:lI. Pour ,he '\h!;:htly
(ool,'d PUTC,' 1I1t0 tbc b.lkcd. (oo!t·d pIC (TU"'.
Spre,Ld ,L1Id hj.!hdy pn:~~ the JdIY-"O,lIl'd b ... rT1e,
11110 Ih ... PUR',". CllveT thl' p ll' loosdy \\lIh pl.l"""
wr,lp ,111<1 rdr lgl'T,ltl' ll!1I11 dltlk·d and IIIl' plITl'"
ha, '\CI, .loom J houf',.
To Make Ahead
Tht.' P'C l:lll lx: rcfngt.'r.ltt.'d. \\TJ.ppcd IIglllh- 11\
plJ\lIe wrap, fOT lip to I {i.ty.
K EY LIME PIE
SER VES 8
PR EP n ME : 5 mInutes
TOT"' ~ TIM E: 45 minutes Dlus 3 hours ch,lI,ng t,m('
"/1,r 1,IIIW,1/ I,err 'S II /t" d!ffrrrm .(r,,,u ,·,11.., pin II
i. />cos/ h' II",k... /Ild f",kr flu' (mSI 41r. )~III"" $(/ Ilrl'
.(ll/m.t! ,tJjtfr II) '"If!'''''III step I . & .fmf '" pnrr1/di/'
SU'('l"I(ur(/ (o''''/I'IIS(I/IIIi/k. 110/ rll/II<'f<lICd m,lk.
FIL LI N G
.. la lg' ' 99 yo th
.. ' eup o ons grate d Um e ze st
(I. ·ounce) ell n sweet e ned
co nden sed milk
)h cup I ,es h Ume Juice ( S limes)
recipe GrahAm CraC k ' r Cru st (see page
578 lind s•• note /or t i ming)
TOP PIN G
cup he avy c.eam , Ch illed
14 cup confec tlon' rl ' lug".
1. For thl' li!hn~: Whl~ k till' yolks 3nd Zl"St log~IIl<~ r
III l me'dnun nOIlTt.'acnw bowl (stlmll-ss SIt:"d.
gb~\. ur ("C'rd lll ' C) unnl Ih.' ImXlUn' Iu s ~ hglll
gn'.'!! lim. Jbom 2 11I111U«~. Wh i~k III the Hulk
1111111 \11100l11. l hcl1 wilisk III till" Illne JUlC.', COVI.' f
thl" IlUxturc, then ~l'l l\ldt, until ,hICkt'T1l' d, lbom
311 IlII11Utl"S,
2, Ml'lllwlnk pn:pan: lnd bah' till" C"rust (<;<"l"
page 57H), Arter n:movmg the cruSt (rom [he
oWTI ,ldJultthe 0\1:11 r:lck to the middle position
a nd lea \'e the OVl"11 Il'l .1t 325 Uegn:l";, rrhe Cfllli
nlll~1 lull 1>1.' W;trlll whell thl' filll11g II adell'd .)
3 , Pour till.' thKkt'm:d fillJll~ 11110 lilt" warm pic
crust. B,lh' ul1l1l [hl' Cl'll(cr is tirm bm wiggk~
\h)lhtly Whl'Jl j Iggled, 15 10 20 IIllllllll~.Tr.IIl~(cr 11ll"
p iC 10 ,I wIn' rack ,ulel (oo! 10 room Il'1l1pl:'ranln"
then n.(ri!;('r.m' 1111111 wc ll dn lll"(I,:1I It'lll J hOUri,
4 , For IIll' WP PIll!;: J llq befo rc I{"rvl ng, w h ip
wgc t!w r till" Cfl',lIn ~l1d SlIg,IT in ,I dullcd bowl
1111111 lOti pt"akl (or m (Il'<' pagl' 650), Sprcld
the IlhlPPl'd nl';lIl1 ,lUrJcUI'cly on'r till' tOp o(
tl1l' Pit' ,
To Make Ahead
TIll' pie, IllI h oUI tl1l' toppmg:, Gil be r{"fnger-
,ul"d, wrappl"d I1ghd )' 111 pbstic wmp, for up to I
1I,1)·. The In'JIlI ca n bt, wl upl'\'d and n'frigeratl'd
,cpJrald) (rom till' pie, wrapped nglnly III plaStIC"
\lrJp, for up 10 2 hOllrs ,
5t...t :Kachell S ip: BR I EFLY BAKED IS BEST
While m,my recipes we hllve tried ins lSI on only
using til'!y, tart Key limes, we lound tha t everyday
limes worked just lIne , A helld,to, head tasting of
the two proved t hat the ftavor dillerence was s lim,
altl'lough you shOYld fee llree to use Key limes il you
can lind them .
C'aulc Key lime p its are not baked; Instead,
the com bination 0 1 egg s, lime Juice , and s weetened
condensed milk firm s up when chilled because the
juice's acldl t y caus el t he proteins In the eggs and
milk to bind. We lou nd ttillt this custllrdy tilUng
act ually developed a much sil kier consistency il
b riefly baked, An e~tra step, but well worth it.
OR EO COOKIE
CRUMB CRUST
enough 'or one g'mch p,e
MA KE S
P~EP m,nutes
TIME 5
TOTAL TIM E 30 m'l'lUles plus coolong t,me IZIiJ
Drill" 'YIH'S 4 rh.l{"I,I/" j, IIUIU1( h r'>il,b r! 1/1 ,1)' lor JIIb,
511l1rtrll,bUI 111\,,11 ,m)' "rlIIIIM,:/ilfr(/" (,~"brs j,m lllSf
Ihe 1""IIIJrl/1lI1 ,1 ((~II.·ir I,) tillill.1! U\>I/" hi' (•• m rl ..... "
('1'1011 rmm&-r t1 SIlt/a flit/1fT (olt.,k,rs 111<1)' ,liSt' h
sulwiml<'li -""" 1'"" 'I11.,~/I,",,'",1 mm
16 Ore o cook ies, bro ke n int o ro ugh p ie ce,
(se e note a bo".)
2 Ubl.spoon s un s. lte d b utt e r, mel ted
1. Adjusl ~ n Ol'Cn rat-k to the middle 1)()~1I1011 and
helt the OI'cn to 35(J (kgrc\~, I'U!'"' tl1I.' \'ook1l'<i
III a food proc\..;~or ullI d coarsch ground, about
[5 ~hort publ";. Tlwll 1\'1 1111.' l11JchuR' nm unnl
thc (Tumb, ,Ire um(ormly finl:', :,110111 15 ,,\'(ol1d~,
\Vlth the IIl,Je h ll1t' TU11I!1Il1!:, pou r Ihl' butlcr
throu)lh Ihe (t'ed IIIbl' and p ron's~ IIImlthl' II11X -
turc r\'scl1lblc~ Wet ~and, 1'r.11I«\" til l' numb, 10
thc pl<' pl.lte.
2. I'ollowlll~ till:' photo.; on paj::c 57H, 1I~l' till'
bOIlOlU o f a nll'a,;urllll!: cup to pn"s til\' c rumbl
11110 all <'\'cn hYl'r 011 thc bo tl ol11 alld ~ldl'i of
thc P ll' pla tl:'. Hakc 1II11l1 tl1l' CIlI';;! II fT.lgr,lIlt ;111.1
looks SC I, al>olll 15 1Il11111U\, Transrl' r till' C"Tllq 10
J wire rack Jud It'l coo l for lbom ](1 IIlmUlt'S,
To Make Ahead
T he hakcd crusl ca n bl' ~lOll"d al IOOnl It'Il1Pt"-
alllll", wr.lppcd ((ghdv III (()11, for up 10 .2 dlyS.
 5eJt JUk/WI 5 ip: D O UBLE YOUR PLE A SURE
We f ound Ihll t the secret to pe . fect chocoilite
cream pie wu to combi ne two different t ypes
of chocolate for II deeper, more complex f l avo.,
Bitte. sweet 0. semisweet ch oc olate provl del
Ihe main thrusl of flavor and Intensely flavo.ed
uns w eetened chocolate lend s depth_ One ounce 01
unsw eet ened chocolat e m;ay not seem like muc h,
b ut It g i ves this pie great flavor,

I, For thl- fil1mg: UTIli).; the h~II:'Jnd-h~l(, half of

the ~lIgar, and Iht' salt 10 a Simllu:r Ul l med ,um
~lUcepan 0\\:. medlllln-lligh hl':!t, sl1rrin~ 0('(;,, -
sloll~llr,

2, A) Ihe h,llf-l nd-ll.llf nmnure bq:ms 10 "1111- J

Ill.' r, 111 a ~e !,~ r;J l e bowl, wlll~k th~- ~'gg )'olk~, tll.-
renl.l!11jl1~ sug,lr_ ~l1d corn\l.u'('h to~edl~ r IInu]
~moodl.

3, FollowlllJ:; th~ photo;; 011 p~g..: 6211, ~]owly

You con mllke th,s (><)!)<JIM 0 .. ill day llhelld lind add ,Il<!
....",pPed Cll!/llm lust belo.e Hrv,"'iI wlllsk 3bout I Cli p of the ~11l1111C'rl1lg h"II:'aud-
half Il11SIUn.' 1I1W dl\' yolk~ (t o t..:mpa), T hen
slowly whisk Ih.' telllp..:r~'d yolk) 11110 tht' ~lm­
ntermg lu.lf-and-h'!1f IlllX1I1T.- ;lIld n.-duct' til<'
CHOCOLATE CREAM PIE heat 10 Illl-{\l11111. \VlllSklllg ("oll~landy_ rl'llIlll Ihe
SER VES 8 to 10 mixture 10 a ~immer Jnd ,001. ulHil ,hid.,t'lll-{\
PREP TIME: 10 monutes !)Ius lime 10 Dfepa.e lhe crust ,lilt! ;1 ft'\\ bubbk<; bU1'S1 on th., <;ur(;lce, ,1hoUI
TOTAL nl'l E: 40 mmutes Dlus 3 hours c",lhng I,me 30 5.',0Il d5 , Off t ill' hea l_ \,llI~k III tlw butl.'r_
dll'll lhl' .:hocob t \,~, JlIll tinalh Ih.: ,-allltla ul1l1l
hit III!' /If,1 (h'>("/,IIr _11.",,, dllli Ir_wurl', U'I' mw,,- compll-Idy smoolh.
IUrm/lliiug m/ll'f /(m/tt')'~ S/'fY",I I),,,k r/t«t'/, r/r ,or
C/,;r,mirll, $l'Jmm ....cl ,or iHlII'O"'!'!" r/">("I,,,c_ 4 , I'our till' warm filllllg IIlIO th\, bah'd_ rooled
1"(' crust. by ;1 , hel'l of 1'1,1,11': II r.tp flush to the
FI LLI N G ~urt:lCe ofdw fi]hn~ 10 pn.-''t.'1\t J skm fmm rornl-
21h cup s hlilf-a nd -hall mg _lIld rdnger.lt.' UIIl1] Ih\, filllllj,: 1<; cold lnd
~ cup suga. firm, ,11 1.'lsl 3 hO\lri,
Pinch l all
6 la.ge egg yolk s 5_ For I he topplll).!:: J mt !J\,rore ~ervmg, wlllp
2 tablespoon s cornUa'CII togl'tlwr ti,., cre;II11 , ~\I~l', ,lIld \r,1I11tl,1 !Il :t dl1[){'(i
6 tllbl espoon l (% Itlck) unsalte d butte', cut bowl tllml 'Iofl p.'ah fOTlll (<;{-C J'a~e (511), Spn.'ld
Into v.i -Inch pl ecn lhe Whll'Pl'd Cn.-,1 111 ,1Itr.tU1I'd)' ewer tht' lOp of
6 ounces l eml sweet o. blUe . sweet the I'll',
chocolate, c hopped fin e
oun ce un sw eet ened cho col ate ,
chopped fine
5CJt :KitdrClI [jip: GO OR EO
"aspoo n va nilla extract
Chocolate waler cookies lire t he mo.e convenlional
red p e Oreo Cookie Crumb C.u st , baked (hoice fo r t his type of C, U$I, bUI we hllve found t hat
and coolad (p ag e 581) Ihey t aSle bland and tough_ Becau se o f t he rkhness
of the Oreo filling, the (rust IS g u aran teed 10 be
TO PPI NG tender, A bit of butter add s flavor lind helps the
l 1h c ups heavy cream , c hilled crumbs $tlck toget~.,
2 tabl esPOOn i l uga.
1h teaspoon v anilla extract

THE AMERICA' S TE ST KIT CHEN F...... ILY COOKBOOK

To Make Ahead
TI)(' PIC, wlthOIll tIll' toppmg, call bt· refrigt·r.l tl·d.
wrJppt'd uj.!htly ILl pl~st1c wrap. for ILp to I day.
TIlt' cr .... al1l can Ill.' II hlpp.·'\ and " .. fri!,:er.m:d
~.'paralcl) from the I'll..'. wrapped u~hl\}' in
plJsu(' \\ up. for tip 10 2 hours.

FREE-FORM SUMMER
FRUIT TART
SERVES 6
PREP TI ME: 10 mInutes
ror ... \. TIME: 2 hours 35 mmute$ (Includes 2 hours
chllhng emd bakmg tIme)

Clhw,' dlly mi.1;lIIrl' 4In'sll Iwrrit's <llIIM", S"1II,' Inl;1

I" lIi(' <I, tlw.frllm.~.r.', IILis 1<1'1. II Ii 1ItillMldili 111<11 1/,(,
,,,,, d,mcll /J,' /i)mrrd .lmll7<lkrd '''I (1 il"'CI of 1'<I,eil'
1111'111 (11'(1/ II\I.~·) IM/II'r. .'iI·m' 11'1111 IllI/jIf,1 ;(1' ~r"1II11 ,)f
".~/II/I' ,IIWI/'/I,''/ 11 111PIII'iI Cn','lu (JI'!~" 6j{)). -nlis
/,,,, i, "('$1 ,'dl('11 ,'II Iht· tid)' iI Ii pn.'Jl<ln·'/.

Try replac.ng some of the be...es ,n YOU' hee·rOfm laft

OOUGH
wUh JU'tV oeaclles Of olums
2 t ablesp oons lour c , ea m
2 tablespoon, I(e wat er
cu p all'p urp ose lI o ur
V. c:up IIne'gro und cornmeal (s. . p age 159) thl' dou);h omo a \hn·t of plastic WfOlp and pre'~
2 tellSp oon s sugar 11110 a (,-1I1ch di~k . Wnp tlghll)' til plJ,uc wup
~ t . . sp oon IIIIt ;lnd rcfngl'T:.ltt' for at least I hour.
7 ta b lespoon, unsal t ed bu tt ar, c ut In to
~'Inch pieces lind ch lHed 2. WI";,,n ready 10 roll and bah' Ih,· t.ITt. ,ldJu\t
3n own T:.lck 10 thl' ImddlC' pcx1l1on ;111<1 hl'at tilt'
F ILLI N G o\',.'n 10 400 dl'grec5. Roll the dough betlwen 2
] cup s m ind berr ies ( 15 o unces). Or p in ed l.ng .... ~hec[S ofp.lrchnwllt p.tper Illto l IJ-mt'h
st one 'ru lt , c:ut Into Y. ·lnch si kes round. Shd,' the dough , ~111l ht·twt·cn tbl' <h.·e{'
2 to ]
, ta blesp oons sugar
ta blesp oons unsalted bu tter. cut Into
of parc hment paper. onlO ,I b,liallg SILCt·t ami
n·fTl!,:t,r.lt .... Ulltil firm. abolll :W 1llIIllILl"5.
Y. ·lnc: h p ieces
tablesp oon w at er 3 . For th.... lillmg: DI"C.l rtithe top sh .... el 01 PJn:h-
nlt'nt :md pile the frlllt 111 tilt' cemer of the doug h
1. For till' dOU);.th: Sur the ~ur en'a m and wat", follOWing tilt' photo 0 11 page 5S4.1.:.LI'ml,;.1 2- 10
lO);ether in a ~m,l ll liquid llle. l~urirlj.! n ip and 3-inch hortler. Sprlll~l .... 1 to 2 t.,bk~poom or tile
rl·fn!,:er.ltl· Lllltd Ill'edl·(1. P ror"s~ till' flour. COTll-
mel/. ~ug~r..1IId ~.1 1t III ;1 food processor ULltil
rombil1ed. SCalll'r half of the bUller pl,'ce) over Se"t :Kildt~1I Sip: USE A ST URD Y D O U G H
the to p .111<.\, U,lllg ,hor! pulses. proet·ss ULltil the
When you m ake a free·form tart , you need a sturdier
hUltl"f I~ tlu.' S17e of 'mal1 pl'a~, :Ibout 4 pllhl><i.
dough, one t hat wit! st and up to the 'oldlng and
Scattcr thl' I'1:lllallllll);.t buttl" over the flour
contain the 'rui t and Its Ju ices. This sturdy dough.
mixture Jnd COlltmUl' to pulse ullul HUlSt of th.,
which Includes both cornmeal and floor and only a
butlt.'T I~ mcurpor.lt.·d reI sollie p.... ~-slz"d hm
small amount of waler, will contain the 'ru lt's lulces
remaill. 4 to Ii pu\,t.... COlll1lllK' 10 pulse. wl1LIl'
and allow you to 'ofd It around the fruit wit hoot
pOLLrmg the ~ur cream mIxture: through Ihe
c racking. If the dough g et s stic ky while you're
j;.'cd tube. unul til.' dou);.th Just comes together
working with It. refrig erate It until firm again.
;lround the proct....'or bbde, about 5 pulses. Turn

Pie, and Ta rt .
sU!>'lr O\'c:r tilt" frull (d<'l)(~l1dU1g on ho\\ (;If{
(fill! USll"S) ~l1d dOl Wllh Ill\" bUlll'r,
4, Fold tilt" \:'dgt's ofdl<: dough OWl' 11ll' fTlll!, (If
Ihl' l'dl;:l'\ of till' dough suck to tl1l' l'~rd1Hll'11I,
100s\:'11 WIth ,I thil1-blaJl,d kmlt") Brush !Ill' wI'
of till' tart \\lIh W;lIl'r and ~pnllkk wJlh till'
renui m ll~ I t.lbk~pool1 SU!}lr,
thl' To Make Ahead
Til\:' dough C.III lx, refnj.,ocr.J.led. wrap!'l:d IIghlly
in pla'IIC \\ r.J1'. for up to 2 days or fro:wlI li,r
up 10 2 11l011lh~. Lei rdr igl'r.Jlcd dough ""fll'n
shghtly lx·fol\' rollmg II out. 1.\:'1 froll'n dou).;h
Ih.1\\ on thl' COlilltCrlOp umil malkablc befoTl'
rolllllg.

5, B.lh' u11111 till' crust u go]ckn brown and

C T1~p .md the fruit IS bubbl111£, about -10 1l1111Ule~. TART CRUST
Tran,fer Ihl' baklllg sht't'l 10 J \\1rc r.Jck and kt MAKES enough for one g·,nch tart
till' 1,ITt 1'001 for I c~ mimlle", Slide til\" tart otT Ihl'
PREP TIME: 5 minutes
b.lk11lg ,hel,t and coolon rh.:- Tlck until W;\flll or
TOTAL TIME: 2 hours 30 m.nutes (If'Icludes I hour
room Icm!,l'Tllllfl' lx>fon' ~t·T\'H1g:. 10 mlnules ch,lhng tome)

111ft rI,)".~it
is (TIsprr mu/lrss Jlllky litllll 1M mIS/-if
SHAPING A FREE·FORM TART ;S IHM( strml." ;1/ 11'.\/IIrr Id " (,,(,kir, £Or rIll' p/t'lfM
,'II P((~I' 585.ft" illslnlrli,'IIs (III jilllll.'.! thl' iI,"'gl, illt,'
Ihr p.lII .

IlirSie eSiSI yolk

1 t llblespoon hellvy <:rea m
J-S teaspoon vanilla extrac t
1)1. cups .lI,purPOse flour
% c up con fecllon.rs· sugllr
V. t uspoon SII lt
8 tllblespoons (1 stick) u"slIlted buUer. c ut
Into J-S-Inch pieces an d chilled

1. Wlll~k tho: l'l4> yolk. CI\'.l l11. alld v.lIl1lb

IOSl,tlll'r ~nd Se t a~id{', I'roce~$ till' clour, ~u~ar.
~l1d \.,l lt in ~ food proc\:''\$o r umil cOl11billl'd.
I. Place the 'rulI '" Ihe (:i!f1ler of It.. roUed'OIJI dough. Scattl'r Ih\' butter pleo:\:'~ o ....er till' top and, \lSIl1~
IN,,,",,, II 2· 10 l·,nc:h borde<' Do t the tru,t With butter
\hort I'\ll ~l-~' procL"'~ mlll1 tile IlII)(WrC fl~'lI1bks
co;arq' cornJlleal. loom 15 pulSl'S. With till'
1Il.ll'hllw Tmllllllg. ]lour the \:'gg rn i xmrL' Ihroll).;11

5eJt :Rildtc" 5ip: BUTTER UP

2 . FOld the «IgH of the dough up ov.r
tt.. uncl«Iy,ng pa,chme"l PIII)e' \0 t..lp VI>" hfl itnd plNl
the dougt> to r,\ ""'91y IIrDUM th. fnm
Tarl dough differs from pie dough .on II couple of
fro"ls. First of .11. tart dough shou ld hllve II crisp
t exture. like II cookle-nol II f laky te~tur' like pie
dough. While we combine bu tter and shortening for
ou r pie dough, we found that straIgh t butler WIIS
the lecr't to the c rIspest tll rt c rust. And tart dough
is fllr euler to work wllh tha" pie dough beclluse
It can be palched If II rIps lind re-rolled without
toughening . Adding too much flou r, h.owever. will
cr'e I,nl"",. u~ong m llke It tough.

THE AMERICA' S TEST KITCHE N FA MI LY COOKBOOK

FITTING DOUG H INTO A TART PAN

1. Aft .. roII,og U.. dough out and Wrl!lP-
PIng ,t loosely around U.. roIbng pon
(set! ~ 560 for ,nformatlOn on .00hog
out Gough). un.o!! lhe Gough CWet a 9·
,nc;h tll(1 pan wIth a removable bottom
1. Loltlng the edge of the c:Ioogh. gtlnlly J . PrlHJ the douon ,nto the fluled soOe$
Nse the doug" ,nto t he PlIn dtM PlIn and 'nto the corners. form-
Ing a SITIlItl s.am

" . If PlIru of the ..:Igt!a,. too thIn,

reonforce t!>em by p,ess.ng In some 01 lhe
,
5. Run the roilIng p.n over the lot:l of
tart PlIn [0 , ............ any "~CftS
6 . The finIshed
Yo
e. should be about
onc:h I""k If"" \00 Ihoel<. p.ess
the dough ttwot OIfe.hangs the tart dOugh and make a clean edg.e some 01 the dough UP 0 ..... lhe edge 01
lhe P¥land tum 'I away

the feed lUbe.- Jnd l:Ontlllllt" 10 proccs.s lIntll 1Ill'
dOIl~h JII<;t COIll.'S [O~... !lll'r Jroulld till' proc<.'Ssor
hlJd.·. ,Ibellll 12 ~l'(oHtk Tllrn the dOIli!h ontO .1
,heet oj" pl.l~uc II r~" :lIld pres< IUtO a 6-lI1ch dl,k.
Wrap lIJ1:htly III pl.I'II( wr.lp ~lId rdrigef:lt.· tor
;II I.·a<l I hour.
2 . Let the chllk-J d Ollgh softell dt!,!lnly at room
te11llR'r.ltllT\' befor.· rolllt1~ It O tl l Jud fining it
IIUO J <)-illch t,ln 1),10 with .1 remo"abk bottoll1.
10110\11111' til., photo,. S.'I thl' dOll~h-Imed Ian
p.l11 Oil ,I l.ir~c I'blc .1I1d fi-.:cz ... fOT 3(lmiIl1lICS.
3, AdJul( .111 OI· ... U T.lck to tl1<' l1ucldl.· posmol1
~l1d h.'.11 til<' OWII to 375 tk gn·t's. S.'I till' dOll£h-
IIIit'd tart p:1Il 011 a bJkmg ,lweI. I're<s J la~~
<ql1.IT.' of 1011 IIl)ICk tIll' fro1.ell t.ITt CruSI and II!,
over thl' l'd~.·s. rIll thc cru~t WIth I'll' \Wlghts or
pel1l11 ... ~. UJkc fOT:\O lllIllU(C'. roullng (h~' bJkllll!
,heel haJt\vay throu~h (he b.lk11l~ 11111.". CJl"Clilll)
n'l11o\'-' (hc \\-.:;~Im .l1ld tOll ,lII.1 COIIIIl1LL.' 10
bakl.' IIII1LI the CTU<;t I' a d.·.,p !,:oltlt'n hrown, 5
10 ]0 1I1111LJ{t"S lon~.'r. TrJll<;tcT !lit' b;lkm~ <hel't
wLlh till" (art cruSt to ,I WIn' T;lck .LIlt! kt <001.
VARIATIO N
CHOCOLATE TART CRUST
SubstltLJ{l.' '!. t·up J)LJ{ch-pron'ss.·d (0(0.1 pow-
der for'!. cup of tl1l' n{)ur.
To Make Ahead
Thl' dough em b.· r<·fn).:l.'r~t,,·d. \\ r,lpp.'d \L~hlh
III plaSllc' wrJl', lor up to 2 dav, or fi",llen to r
up I() :2 1110mh,. Ll.'1 thl.' (roZ,'l1 d()1J~h th.lll on
tht' rou llt",Ttop until llJ.lll,·Jblt, beton' rollllll!'
A lull',1 !.IrI c r tl" \\111 k.'ep Jt room tl·l1lp"'r.l-
tun'. wrap!,l'" ugh!!)' III 1'1~'I1( \ITa]'. for 111' to
:2 dal"<,

The curd fa< both OUr LeMOt'l B3f5 (p&ge 522) arid thIS
L"""", Tart I, tnotaoced with a hUle n.avy c ..am
LEMON TART
SERVES 8 to 10
PREP TI ME: 10 mInutes plus lIme to prepare the (rust
TOT... L TIME: 30 mlnule1 plus 1 hour cooling time
Il llm I>U),III.1.' II'II"'IIS, It..,!, -,;,r _forlll Inll!.' 1/1111 1«1
11f001'Y Iol' r/lrir ii:::r "ml,1!'lI,(, a III//( ,,~,rl' illUU:::t'rI,
I rr)' /t,mlln/h'IIS "Irlrllillll' )11/(1'. &'(,11/$( l/tis 'pIIII/,1.'
ii .11 ,l(i,lir, II is 11111"'(/,1111 I" (,>uk 1/ III a IWIIrI'<I('
fltt' sIIIllfpall (SIIUII/,osS SIal, IWIISfr(k, ,Ir flllllllf/rd),
,-11'111111111111 "r eMI irl)// 11,1/ I/lIrkr Ihr ./il/iu...! IIISII'
/IIrl,t/lir, S((I'(' IIII' f,1rt wilh Iws/r Ilf'rrit'S (/1/11 /111£II'('rf,
fut'd l i l,iI'l'I'd (.'rr,lm (J"'S'" 650), TIlis Id" is Iit'sl
''I'm''! lilt, dol)' /11<11 /I IS pn'paml.
re c ipe Ta rt Crust , ba kad a nd st lU wa rm
( p ... g . 584 )
LE MON CURD F ILLING
7 larg. egg yolks
2 la, g • • gg s
1 c up plus 2 ta b lupoons suga r
% Cup f. esh le mo n Ju ice (4 lemon s)
y.; c up g ' illted le mon zest
Pinc h s ... lt
4 tablespoo ns ( !Ii stick) unsll lted butte r, c ut
Int o !Ii,l nc h pIeces
1 tablespoon s hellVY c. aam
THE AMERICA ' S TEST KI TCHEN FAM ILY COOKBOOK
[jl!J t XitdiClI :lip: CURB THE C URD
Most lemon cu,ds we have tried have been " ... tingly
tart o . loothachlngly sweet. They can iIIl$O ta ste
fain tly metallic, We found that addin g a little heavy
c ream to the cu rd mellowed out It$ Ilavor without
muting its strong lemon tillSte, Us ing a warm crust
ensures that the IlIUng cooks th. ough evenly-no
poc;kets of jiggly, undercooked cu.d,
1, Aflt'r rel1lo\'mg Iht, lart CruS I rrom th.' own,
lcan~ thl' O\"Cn rack III the middle po~llIon and
!c;Wl' Ih(' oven ~el 10 .175 d('~rct's, (rIll:' c rust
IIlUSI sull h,: warlll wht'n til<" tilllllt; Ii ,Idded.)
2 , For Ihe filllll~: W lmk tht' c~ yolks, \\holt,
l'ggs, 3nd sugar IOlledl<' r umi] JUSI c011lbl1l<"d,
Whisk 111 Iht, 1.'111011 JUIce, ZC~t, 311d ~,llt. Tr:lIlsf.'r
Ihl' 1111XUlTt' 10 :1 llledlUm nonreacti\'c S,IIlCt'P:1IJ
(set' the 1l0ll' abo"I;'), :ldd til<" buttl'r, and cook
o\'('r Illl'dium -Io\\l 11<':11, surrm).; CO I' SI,lIltly, umil
11ll' c u rd thickcn~ 10 ;I Ih1l1, ).luCl'·like consis-
Il'IlCy. about 5 minUl('"S.
3 , Slr,un til<" curd munedialdy 1111'011).:11 a tim'-
Ilh.'"Sh smun .. r 11110 a dl'~n nOllrcactl\'C bow] and
~tir III Ille crrJlIl. I'ollr Ihe curd 11110 Ihe \\':l.rm,
baked IJrt cruq and bake Ulll1l th.' fi lhng I~ sh in)'
and opaqul' and Ihl' n'm,'r wigglt'"S ~11~htl)' \\ hCIl
Jlgglt'<t III 10 15 I1ImUll'~. rr.an~rL'r Ihe {Jrl to
,I win: T:ll"k Jnd leI cool 10 room (empcrJlIIl'l',
about I hour, ItCIIIO\'C tht' QutlT I1It'I,11 ring of
Ihc IJrl pan, <;hd<.' a Ihlll 1I1et,.1 sl);Il\Ila !x'twe<'11
Ihl' bonoll1 crm! and tile Ilrt P;1Il bonom 10
I'd<'aSt.' , tI.l;'n ~hde tI.1;' IlTt 01110 a ~l'n'1rl).: pIal",
S<.'I'W tl1<" larl wllhlll ~wr:l1 hours.
Testing: The Top T... rt p,.n
A 01'1 p:1I1 wnh ;1 rl'mo\~lble bonom 1~ ,"'l'll-
Ibl for m aking Europl'an-<; Iyl(, larts hk .. Ihe .J
Lemon l:,rt on Ihi~ pa).;<', Chocol:itt' Trutlk T:m
(p~gt' 588), and Fre~h Frill! Tm (p ;l~e ,'l87), The
p al1~ wnd 10 bl' ,h:illow--olIl' m(h ur le_s 111
dqllh--:111d haw dt'l'ply ~c ~lIopt'd ,'d).:,,~, M,ldc
of pn'~'l'd ~11;'t'1. tlll'Y ('ome w!lh \':lT iom till1~ht',:
IlJl1l<'d ~Icd, bbckrned Sled, or 1I0n<nd,,13<.'CJilSt.'
tart dOIl~h 1<'lld~ {() he so ric h , J l10mllck coal-
1111; IS IInl1l'c<'~s.:lry, rill;' hlackelll"d Sll'd tJrl I'Jn~
alhorb he,ll Jnd encour.l).;c bro\\ nmg, ~o If you'll'
IISII1~ ont' of till'''e pans, we rcCOl1ll11l'l1d that you
n'duce Ihe m'en ~l'mp<'r:llllfl' by 25 (kgn'l'S, Our
(WOrtii.' all-around larl pall I ~ J ~hUl)', nnn.'J Sln'1
p:ln Ihat ~d]s for abom 57,
FRESH FRUIT TART
SERVES 8 to 10
PREP TIME : 10 m >nutes pluS time to preP<lre t he crust
TOTAL TIME : 3 hours 40 m inutes (meludes 3 hours
ch,l lm9 lime)

OIlC( fill"d, ti,e 1<1(/ slwuld bl' 11'lll'cd lj·ilh fiui/,

.Il/"':::!:'/' mill S(rI'Cd 1I~'11Ii1l }'''if <111 hOIl. <If so.

PASTRY CREAM
2 cups hlll ' -and-hal f
y. cup sugar
Pinch sail
5 large egg yolks
3 tablespoons cornsta rch
4 tabl espoons ( lI, stick) unsalled butte r, cuI
Into Y.i -Inch p ieces "nd chilled
l it. teaspoons van!!l ... extract

redpe Ta rt Cru st, baked lind coole d

(page 584)

FRUIT
2 la rg e kiwis, pee led, halved le ngthwis e,
and sliced Yo Inch thick (see page 589)
2 cups raspberr ies (10 ounces)
cup blueberries (S ounces)
Y.i cup red (u •• /lnt or IIpple jelly
1. For the past,y cream: Uring: the h~lf-and-half.
(\ t,lbk'poons of the sugar. and Slit to ,I ~imlll<'T
111 l llll'(hU11l ~~un~p;111 OV("T medium-ll1gh he;u,
~{irrillg occasionally,
2, As th~' h"lf-and-half 1I11XWTe bl'gim to sim-
ml'T, III a <eparate howl, whisk the l'gg yolk~,
l'ormtard" and rl' ma1l1mg 2 tablespoons ~lIg;lT
togetlu'r until smooth,
3, Slowly wlmk about 1 Clip of the simmer1l1g
half-and-half mixture into til<' yolks (to temper.
~l'e page (20), Thl'n . lowly whisk thl' t~'1Ilpen'd
yolk~ hack into till' simmenng halt:',llId-half mix-
Hill.' and reduce the heat to medium. Whis kmg
ronst,lmly, return tht' mixture to a <ll1ImCr and
('ook ulllil thlrh'ned and a fl'w bubbk-s burst on
till' SilliKl', abollt 30 seconds. OfT thl' he;II, wlll<k
III Ihc bUllcr and l'allil1:l. L,y a sheet of pbStK
Wr.IP tlmh to the suTfin' of the pastry CI'I:,lll1 to
prl'wm a <kill from forming and refT1~erat" unlll
(old, about J hOllr<.
4. Spread till' rold plltry ("R'lm over thl' bottom
or the bakcd, cookd t;lft crust. Shingl". the kiWI
slices arouud the edgl' of the tart, tlwn arrM'ge
thrct' row, of r;lspbl'rric, inside the kiwi. Fi nally,
We hke to Ionl.h Oil' Fre.h FrUl1 Ta" by brushing on a
SImp le g laze 0 1 melted jelly.
arr:mgl' a mound of blm'bl'rries III till' n'llIe r
(sec thl' photo).
5, Mel! Ill<' jdl)' in ,I 'mall ",ouCl'pan O\'cr
mcdium-high heat, qirrmg on:asmll,IU)' to
smooth out any hll\lp~. Using a paqry brush. d,lb
alld flick the mcllo:d jdl~' over the fruil. Add I
Il'aspoon \V<ttl'r and Tl'tuTU Ihl' jdly to a hoil if It
bet'o!l\e~ tOO thICk to drizzll',
6, RClllo\'C the OllllT lIwu! rill).\ of Ihe t,ut pan,
slilk a thin mcta! ~p;l tlIla belWct'1I thl' hottom
crUSI alld the Uri pan bOltom to I'I:k,l~e, tlll'lI
slidc till' lart OIllO :1 snvmg piate.
To Make Ahead
The pastry ('11.'3111 can be Tl'frigl'r,lIed st.'paratdy
from the tarl eTU5t. wrnppcd "gin!), 111 pbSIK
Wr.lp, fOT up to J days, lay a shL'l,t of pbqic wr:tp
n u~h to the SUrf:1Cl' orllic !l.iStTY l'rl".1I1I to keep J
~kill from fOTmmg.
VARIATIONS
ST RAWBERRY TART
USl' 3 quarts strawberries, gently washed and
dried (Se'e' page' ('OJ), ,om,d by Ill'ight, .lI1d
hulll,d (sce page 5')7), St,lf1\1lg ill thL' c<'lIt<'r
with Illl' brge'l 'inwherne<, arrallgl' dll,'n!
ill tight. ('otICe'lItric Clrdl's. Fill ,my gap~ with
 5I!Jt JUlc/w, gj,,: OUAL I TY M .... TTERS

The slmpllcily of t hi s tart·s filling ben"s its rich

flavor and dense but silky texlure. W" learned
that the choice of chocola t" really maller"d here
and that it Is worth Iracklng down good·qualily
chocal.1IIe. After tasting a wide variety of b~nds .
OtJT favorites Included GhlrardeUi. Hershey's Spec lll!
Dark, and Belglan-m.de Cliliebaut, (See page S35
for complete tasting re SUIIS.) The addi t ion 0 1 c~nac
(or brandy) In the rllC lpe rounds out the Chocolate's
flavor and adds lurlher dimension to It.
During testing, we also learned Ihat stirrlflSl Ihe
chocalale. cr"am, and butter tagelher requires. light
hand, VigorOtJ s sl lrrlng lIerate s the mixture, causing
unattractive bubbles In Ihe fitUng once It sel$.

CHOCOLATE TRUFFLE TART

SERVES 12 10 14
PREP TIME : 10 mlnUles plus lIme 10 prepare t h' erust
TOTAL TIME : 20 mInutes plus 3 hoUrs chIlling t Ime
A cr"amy bO!ta' ,weet chocolal " gaJlll(t... ~I),ked w,lh a
B r.lltti), or Gr.wll .\Ilmlirr IlJoI)' 111.' W/oUilfllrti .f<lr
of cog....; makes
Sho! 11'''5 "sv tarla e,owd-p!eulng
deuefl tltf (~tt.l(. ·n rif IIIrl is r.\·/rrmel)' ridt <U III IIl'SI srrt't'd
/It ,11",1/ slter. II~lh /"1" Mmrs IIt1ll IIIISln·rlfllf.l

11 1111'111'11 e,,'/1111 (/IIW'- 6JOj.

q U ~ rh:n:d ~l rA\\lx:rr1l·~. U~l' red nt rr~m Jelly co 12 ounclS bltt e"w", c hocot,n" chopped
~bZl' !lIt· tJrl 1 cu p heavy cream
6 labl espoon s (Yo Slick) unsalttd butt, r,
MIXED BERRY TART softened
UI;t, J IOl ll of .j rul'~ III1 M'd bc rTlt"" (n~pbcrTl""', labllSpoon cog na c
hllldx·rrll-<;. ;md/or bbckbcrTl(,s), ge m ly w,lshed
.1I1d dried (..... e p;lJ.;e (,41). Com b ll tl" Ihe OC TTl t'"'i ttl rec1p. Chocoillte Tart Crust. bak.d and
J b~t' I'l.imc bJ!; ,11Id Jostle lI1 ell1 .1I'QuII<1 ).,.... ntly eooled ( p ll g. S8S)
10 li n ):. C.m: li llly ~pn:'Jd Ihe bt'rrll-<; 111 ;111 e\1:11
l.,yt·r .ICf(h' III ..' top of Ihe Llrt . US!.' n:d CIITr.1I11 Place {he c b ()(:ob l ~' Ln a llled ll111l bowl. Urll1 g
J..-II) to ~lMl' til(' 1.1Tt. Ihe n~'Jll1 10 J ~ III Hl1C r l!l .1 !Jl KmW,IVl' on lI i ~1I
powa. Illell pour ove r {he citO(ol:lIe. Let m fo r
I Illltlllte bd orc ,lowly w l11Skll1 g Ihe Illl xtu re
:il!Jt :Kitdial 5 ip: SUGAR PREVENTS CURDLING ~Illoolh . Sll r 111 till" butt er 1111111 mcl tl"C1 .111d (0111-

Thi s fresh fruit lart Is easier to prepare t han it b l11 <· d. Ihell m r 111 Ihe ~·oAt1 J(. Po ur till" lilh ng
m ight seem. While making the pastry c ream. we I1HO th t· b.,ked. coo!.·d I.ITI c n l ~ 1 :111d <pn:.1d Ln n il

add a po rtio n of the sugar to the eggs. wh ich, In
addit ion 10 lemperlng. helps prevent them from
curdling when they are added 10 the hot c ream. The
corn$larch also serves to stabilize the egg s. as well
as 10 Ihk ken the cream.
(ven byer. R efr if.je rat <' till" t,1f! uI1111 til{.' fill lllg IS
fi rm, al ]c:1SI ) hO Ill";, hc-fOR' ,\<·T\·in g.
To Ma ke Ah ead
T h.., uri can Ix: r<'fn gt'rJled. WrJI' ped IIghll} H1
pla<tic wrap. fo r up 10 :2 llJr~.

THE AMER ICA' S T EST KITCHEN FAMILY COO K8001(

FRUIT DESSERTS
 FRUIT DESSERTS

FRUIT SALADS AND COBBLERS CRISPS AND MORE

OTHER SIMPLE FRUIT
DESSERTS
Apricot Cobbler 598 Apple Crisp 600

Pineapple and Kiwi Salad with

Blackberry Cobbler 598 Crisp for a Crowd 601
Mint and Lime 589 Blueberry Cobbler 598 Pear Crisp 601
Gingered Honeydew, Mango, and Sour Cherry Cobbler 598 Peach Crisp 601
Blueberry Salad 590
Peach or Nectarine Cobbler 598 Turnovers
Strawberry, Blueberry, and
Nectarine Sa lad 591 Plum Cobbler 598 Easy Apple Turnovers 601
Bananas Foster _ 592 Raspberry Cobbler 598 Sugar and Sp ice Apple
Turnovers 602
Poached Pears with Strawberry Cobbler 598
Vanilla 593 Caramel-Apple and Cream
Strawberry- Rhubarb
Cheese Turnovers 602
in Sp iced Red Wine 593 Cobbler 598
Cranberry-Apple Turnovers 602
Rhubarb Fool 594 Fruit Cobbler 599
Cheddary Apple Turnovers 602
Strawberry-Rhubarb Fool 594 Cornmeal Biscuit Topping 600
Individual Blueberry-Pecan
Blueberry-Rhubarb Fool with Gingered Biscuit Topping 600
Buckles 602
Ginger 594
Raspberry-Pistachio
Quick Strawberry Napoleons 595 Buckles 603
Raspberry-Almond Cherry-Almond Buckles 603
Napoleons 595
Easy Tarte Tatin 603
Lemon-Blueberry
Napoleons 595 Pear Tatin 604
Strawberry Shortcakes 596 Caramel Apples _ 605
Summer Berry Gratin 597 Chocolate Caramel Apples 605
Brown Sugar and Rum-Glazed Candied Apples _ 605
Pineapple with Coconut _ 604 Chocolate Fondue _ 606
Roasted Peaches with Chocolate-Orange Fondue _
Raspberry Sauce 604 606
Chocolate-Covered
Strawberries 606
Drizzled with White
Chocolate 606

• signi fies FAST

 PEE LIN G KIWI
PINEAPPLE AND KIWI
SALAD WITH MINT
AND LIME
SERVES 4106
PREP TIME : IS m,nutH
TOTAL TIME ; 4S mInutes (.neludes 30 m,nutes
standIng II~)

.\ /./IIY gn)(fr)' SI,Irt'S I/OU' $1'1/ Jws/r ,IIlIf.',IJlle IlId, l lols

,'/rr"lIy bt-nr 1H.·rlrd (11111 (,,"d.

me d ium pineapple , p • • 'ed, ( o re d , and

<: ho pped m edium (. cups) 1. r"m the endl Of lhe ~'wl. then InSoe" • small SPOOn
6 ki wis, p e.led , halve d , lind c hop p ed b e t _ the skIn lind the llesh Gentlv ~1,,:Ie the sooon
.. round the 1'\I,t, SflPII,at'ng the fle~h I,om the skIn
m ed ium (2 c upS)
ta b lespoon 'resh lime Juice
ta b lespoon brown l ug , r
1Yo teas poonl mince d fres h mint
1 teaspoon flItat e d lime zest
tt "p oo n d a rk. rum
Pinch sal t

To~s ~\I of the IIIgl'l!dlcnr:s IOgclhcr. cover, ;md

rcfng~·r.ltc to bklld dw Ihvors..Ibout J() IllIllUll-':.

To Make Ahead
Frill! '\;Ill,l'! can h... cO\'crcd alld rcfngcr::!.Ied up
10 :2 hours before serVin!;. After 3 hOUTh. till" fn ul 2. p\ln the IooHned sk", lIW"l/ Irom the lIesh. The ",wl
bq;lIIs \0 turn mushy :md lose flavor. llesh can now tM chopped Of sI,ced "s deSlfed

CU T TI N G U P A P INEAPP L E

..
~
~-,-,

I,frorn o rr tile bottom and top of tne 2 . Rest,ng t ile pin.eapPle 00 the J . Q\larter Ihe p,neapple J~thw,se,
p'ne"Pf)le lO thill II $"S na' on Ihe !rIrnrned bottorn. C\lI 011 ,tie skI" ,n ItIer> (\I, tile tough co.e f.orn ea.ch
work s\I,face thin stripS from top to bottom, \ls,ng a QI,I3., ... , The pmeapple can now be
sha.p PII""Q, (n"f's, or serrated kn,fe shced or d,ceo as desired
 PEELING MANGOES
GINGERED HONEYDEW,
MANGO, AND BLUEBERRY
SALAD
SEIIVES 4 to 6
PREP TIME : 15 minu tes
TOT~L TIM E: 4 5 m ,n u l es (mcludes 30 m,I'IUII!$
stMdmg ti me)

I()'IUI h,II'" l",uhl,jilllllU.~ "" I11.~'1t'!, )\UI (,1/1 ! lI lwiWlj'

2 (UI's f re'sll J'1Ut'dpplr dumb.

l? honeydew me lon, peeled, ••• ded, end I. CuI a Ih,n sloe. from _ and ollhe mango 50 IMI ,I
chopped medium (4 (Ups) sots Ilat on the work surfoKe

2 mangoes, peeled, s •• d ed , ,nel ( hopped

medium (2 cups)
1 cup blueberries ( 5 ouncls)
2 tllblupoon s minced trysl.nlno ginger
Ulblu poon fresh tim e Jule:.
tabl espoon sugar
' eillipoon Slrated lime zest
Pinch salt

To:» JII of IhOC" LI1 !l;redl cnt~ tog.... t hl·r, eO\,-'r.

,HId rvfnglTJ ll' (0 bJ ... nd thl' l1avo,.... .l bo lll
1. R...ung tNt manoa on tNt tnmmed bottom. CUt 011
JI) I11U I\I I ."'.
the ,Ion ... tl\on Stroos from lOP to bottom. ttSong a ~rp
par,ng. chefs. 04' serraled kn.le

:Jt,.t J(ikfu:1I gip: FRESH FRUIT SALA.DS

More otten thlln 1'101. fruit salad is • hodgepodge 01
the miscellaneous fruits in the refrigerator tossed
with , IIUle sugar. Sure It tastes good-It's hard
to go wrong with Iresh Irult-but with a IItlle
lorethought, It can taste even beUer and be more
v;su.lly .pp"l1ng. We think the be$! Irult 5.lads

-
.re composed ollruits with complementary lIavors
and contrasting textures <'Ind colors. Vlbr<'lnt·hued
melon pairs well with tart, Juicy berries; meaty
golden plneaople looks great with ';!Iowlng green S. Cut down -'ong each s,da 01 tNt flal P<t to rerno;rve the
kiwI. For the lulle$! Ilavor, we combine <'IliUle sug.r
"~"
and a Olnch of "It with citrus juice and sometimes
zest. The acidity brightens the fruit' s lIavor. A s
lor other Ingredient s, we like to keep It slmole to
allow the Ilavor of the fruit to take center stage.
To give the dressing and Irult a chance to mln';!le.
we recommend "Uowing the $<Itad to chili for at
least 30 minute5 before serving. Much lange. than
2 or 1 hours, however. and the 'ru lt Is liable to turn
mu shy.

• • from around Iht 011 10 re!'nOVi! any remaon,,,!! IlMh The

mango lI..n can now be chopped or .hced as dewed

THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK

CUTTING UP A MELON STRAWBERRY, BLUEBERR Y,
A ND NECTARINE SA LAD
SERVES 4 to 6
PREP TIME : 10 m,nut es
TOTAL TIM E: 4 0 m,nu tes (,ncludes 30 m,nutes
stand,ng t ,me)

quart strawber ries, hulled and sliced thin

cup blueberries (S ounces)
2 medium nettarlnes, halved , p itted , and
I . Cut a StTWIti "ICe off Nth...cl 01 tM ..... ton SO lhat ,I chopped medium (2 cups)
"15 flat on tr.e WO<I< sutlac:e t .",spoon grated orang. ZItS!
tablespoon orange Juic,
tabl.spoon light brown Jugar
PinCh salt

To~s ,111 of the lIl~n'dil"ms tc,;l'tlll'r. ("owr, 3nd

n-fri~~'r:lt l'to blend tlw jb.\'O~, .100111 30 IIIl11l11l'\.

J . RestJng tr.e melon on a tnmmed end c.arefully <:UI o H
the ~ in secnon:; from tOP to bottom
Adding Interest to
Fruit Salad
We've g i Ven you iI few reel pes for Irull sillad
combinations, but don't stop t he te. Hete
a,e some In teresting add·ln s that will tllke
your 'rull salad 10 Ihe neXI level. Choose o ne
or Iwo and use a light hand-you Wllnl to
enhance the fruit IIl1vor, not overwhelm II.

Brown sugar o r crun<:hy l urblnado sugar

Once tM melon .. ~!.d. W I it on hall and SCOOCI out
:I.
1M .Md. w,l h a latge SpoOn
... SlICe eac:n melon l\alf Into y.·.ncn·tnkk wedges and
t hen cut e""h wedge inl o b'I"·,,. tI"d DH!"C'"
In5lead of granulated sugar
A li ttle lime. lemon. or o ra nge zest
Finely chopped cryst all ized gi nger or c an·
died citrus peel
A splash of fru it Juice, suc h " S or"nge,
grllPefruit, Ot c rllntrerry
A to uch of liquor, such as tum, s(hMPP "
Ot c hampagne
A li ttle ca ramel sa uce Ot maple sy tUP
Vanilla, almond, or peppermint Ulract
A pinch of <:innam on, cloves. o r all sp ic e
MInced Iresh herbS, such as m int, b41slI, or
thyme
Chopped dried fruit , such as apricot s.
c ranberries, o r cherrie s
Toasted Of candied nut s. su<: h a s almond s
OfpecaM$ (SPrinkled on just befOfe MIrving)
Granola ( sprinkled on l ust befo re servIng)
Toasted coconut , sweetened or not (s p rin-
kled on Just belore servi ng)

Frill! D . .. e t tl
 BA NAN A S FO STER
5ERvn 4
START TO FtHrSH ; 15 mInutes
111ulr tltt b,lII.mas (ook, 5£<1('1' Ih"
l'idJlal b,)u-iJ £(1 IIWI lire dessnls
IIII' £11II(f' lidS /'1'1'11 Jlmubtled.
SETTING BANANAS ON FIRE, SAFEly
BefOfe flambeong, ....ke su.e 10 roll UP long shlttsl_.
tJe bac;k long Nn., IUln off the exhaust fan (otherw,S. the
IZID fllf\ may pull tile ttamn up). lind turn off II"Y ht bu"'etS
(thIS IS c""clllif you have a ",,"5 stow!). If}lOU have long
1(1' m'am mt,. iudr- fire-place .... tchel, us. tllem to Ignite the rum, 00 not
<If( rr(!fly ftJ l ...n~' OIlU se"'e untIl thllllllmes have completely died down

~ cup packed dark b rown sugar

'" lablespoons (~ sUck) un Sll lted bull,.
cinnamon stick
(2-lnch) strip lemon zest ( ... page 640)
y. cup dark tum
2 large, 11.m, rip. banan,u, ,",led, h.I ....d
lengthwrSl. and then halved crosswise
pInt vanilla Ice cream

1. COlllblllC the brown sUglr. bUller, cimulllon

mck, lemon zes t. and 1 tabt",spoorl of the rum in
a hC;lv)'-oouomcd 12-inch skillet. Healt hc mix- I. Remove the skillet from lhe heat and pOur in the ,urn
cure over IIlN!mm-hrgh heal, sur r lll~ constamly,
111111) till' sug.1.T drssoh'<.."S and till" mIxture is duck.
abom :2 nlll1Utc~.

2. Itt-duCt- the Iwal 10 mL'dlUrll :and add thl'

bananas. spoomng SOIll(, SlIUC{' over '<leh pIL'CC.
Cook until the bananas are glossy and goldt'n on
both mit'S, about 3 nllllUieS.

J. OtT the heat. 3dd the relllJlIling 3 tablcspoom

rum and W;\I( umil thl' ru m has wa r mcd §lighdy.
J
about 5 sccond~. Wave a lit Illl tch over the pan
until the rllm lb'1li1es. R l'turn the ~kllll't 10 tlK'
hcat,shaklllg the pan 10 distribute the fla me over 2. Off 1M ....t. ~te tile rum WIt h long fireplace 1TIII1che$
!Ill' entIre p~n. When the fl:lllll'S subside (thIS WIll
t.lh· 15 10 30 St'conds), di\'ide the.- barlalllS and
\.lUC.:' llllong the four bowls of Ice crc:lln. dls-
ardlllS the CllIn:unon stick .md lemon Zt'St.

5e"t:RW:l!.en air: FLAMING BANANAS

Bananas Foster Is traditionally flamb6ed before
serylng, and the alcohol In the sauce 1$ lIlIowed to
burn until the flames die down. Is this pyromaniacal
method really necessary? Or 15 II all for sho .... ? We
compared a flambeed batch with an un,flambeed
batch and ....ere surpri$&d at ho.... different they
tasted . The un-Ilambeed Bananas Foster tasted
unpleiIJant and bitter in comparison, The flames J . ~eturn the $klilet to Ina hNt lind gently ,_the

served 10 burn off the raW alcohol IIavor of the rum, sk,llet to llamW the rum Keep lhak",~ unt,1 the llames
$ubslde
resulting In a much rounder fI~lVor and better-listing
Bananas Foster,

THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK

 CO RING PEARS
POACHED PEARS WITH
VANILLA
SER V ES 4 [0 6
PIIEP TIME : 10 m1l1<Jles
TOTAL TII1( : 2 hours 45 mInutes (Includes 2 hours
30 m!nute1 cooling /1M ChIlling tI ....)

-nus mrpt" uwks best .. ,,1, Jusr-npt'lIrtl /K(lrS ,hal <Iff'

/11,,,1,,, ,00:1 54' II,,, 1,It! Itnrd. Alrh<lu.I?h /llesc JX"l(lIrd
PfdfS 14SIt XmJl <'II ,htrr (lU'I'. )'I'll (,m $rn't' ti,l''''
u1,1, i(t «e,m" 01-111( tllt~/.lIsr (pa.~ 65 1J, liglllir
su ....rlrrrrr! alia U'll/pJled (rrllle frmrlrr. or (ilrt'U', Sllclr 1. Hal... tr... PM" Irom 'Iem to blos!lQm end and then
remove the cOI'e. USing a melon ~I~ lor a clNn look.
<IS a blu/,.

l J.S ,"ups Wilt"

}S cup sug ar
y. v.om. bun, split lengthwise, lind seeds
r, moYed (I •• P'9' 619)
l pounds pea,s ( 4 medium), p e.led and
co red (, . . note above)

1. Unng the w.lter, SIIg.1T. and vamlla bean and

~ccd~ to a. boil III :1 mcdllllll S;Il1CepJ II, stirri ng
occNolully, urI1il t he sUb>ar dISS01V<'~ COlllpll:tdy.
about SlIllllutes.
2. Aller rerYlO't'ng the core. U$l the edge0' the melon
~lIer to scraPi away ttle Interior , t.." 01 the pear. from
the core to In. $Iem
2. Add the fnm 10 the p,m, tu r n off the he31.
eo\'er. and SC I ~~Idc UUIl] the Illixturr cools to
room temp ... rature, about 30 IlUllute'S.

3 , Relll o\"C Ih~ vanilla bean and refrigerate until

well dllllt'd, al l"'l~1 2 hOlln, To sen '(', spoon
porllons of du.' fruit lnd syrup uno LIldlvidu.J1
bowk

VAAI""TlON
POACHED PEARS IN SPICED REO WINE
l . Use the mtlon ballar to ,.movoe the blossom end
Substitute l!h cups frUlI)' red wille for the water.
as well
Add I cinnamon suck. 2 clO\'('s, and I long str ip
Il'1I10n zest (s('e PJ~eIl4()) 10 the win(' along with
till' 'iugar.
;]eJt :KiJdicn 5 ip: POAC HED PEAR S

To Make Ahead Poach;,~g Is one 0 1 the si mplest ways o f preparing

T he pears CJIl b(' prep:t n' d and ~torcd in thl'
pnadllllg liquid. ('ovo:n·d tigh t ly with plastic
Wr.ll'. III the refrlgcrntor for up to 3 days.
ripe, seaso nal I,ul t . But the timing can be tricky :
How long do you cook the fruit SO that It Is lender.
but not mu shy? We exper ime nt ed w it h a variety
of method s and learned that the trick was to not
cook the f""lt at all. Submerging th e raW Irult In
Simmering syrup and allowi ng It to st eep o ff the
hea t for 30 m inutes worked perfectl y. The f""it
was t ende r, sweet , and permeated w ith the sy""p 's
!lavor, but never m ushy.
RHUBARB FOOL BLUEBERRY-RHUBARB FOOL WITH
SEAYES 8 GINGER
PREP TII1E , 5 mmutes R l"dllre thl' rh u barb 10 J Y. pow](l~ ;\IId .l dd
TOTAL nME : 1 hour 40 m inutes (Includes 1 hour J le,l<l'ooll gr.nl'" g\ll~e r 10 Ihe orang ... j lllCl'
ch,lIlng t,me) along w1\h the ~llg;lr .md Sol]e Su r 1 pllll bllle-
be rTl e~ 11110 Ihe rhubarb alter 1\ ha~ sUllluercd
'/;y ,,, pure/MSt rlmb,nb SlIIlks 1/'.1/ ,IT!' all<lll/ tire Solllff for 2: 111111111<',.
widdl ai fI.-/ny rrl>s. !{ /ItI' Sliliks III't' /lUI(iI 1I'l(k(r '"
IMf//w/ariy fibmus. ,hrl' ""'1' IIfr.1 fO Iii' J)('l'Ird (SIT To Make Ahead
rI,C 1'},<1fI'S), 0., 1/(11 <'I't'Il/I' tlrl' riwh.//b d$ II (,!t,b Th ... rhub~rb liMy b ... pn'p.lred Ihrough ~[ep 2
j', il 11111 tu m ,muir)'. I~lrllll<lr/J sl","/rl /If' (o)j,kt'd "'III alld n.:·fl'1).;er.m'<J 111 all ai rug lu conrallwr for up 10
.</'lfCti ;rl .~/ass ,J( SlIIill/t,SS .<lnll"'fallJ(, ils lugl! mMII), j d,IY~. T he prepared fool 1I 1~ly be (o'·el"('d with
(lUI 11',1(/will, ,"mllirmm ,'r ,',lSI jmll. "'i,
""'/..:r ,"'f pl.l,ur wr.lp and refrigeral ... d Itlr up to (, houf"'.
1.lrxr fw/. i/,ml!lr tht (t'fl/H" "'lIlla)'('1 ,h.. rI",b,IT" <Hlfl
u41111IH"/ m ..mr 1/1 ,I J-'1I1,'" ,(/<1)$ ur tr!f/r b.Ju{

2 1t. pounds rhubarb, t rimmed and cut Inlo gut !JWmCJI [jip: GI V E IT A SOAK

6-inch lengths U'. note above) Rhubarb has II uniquely tangy flavor-too tangy fo r
cup plu li 2 labllSpoonl suga r some. We sought to tame this shocking tartness and
yj cu p oran!jlejulce came ac ross II method that wor ks very welt : We simply
Pinch salt soaked the raW rhubarb In cold water before cooking
2 CUpS heavy cream, chilled IL The $O<Iked rhubarb was decidedly less tart than
unsoaked.
1. Subll1~rgc the rhubJrb 111 cold WJI~r for
2iJ 111111\Ul"S. D rJlH.I)'11 dry wnh pl~ r 100wl). 3nd
(UI til .., rhubarb em_""I"" 11110 JI,-lIu.:h-tlnd, shcl....
PEELING RHUBARB
2 . Brlllg JI. cnp of rill' ~ugar, till' or.lI1g~ JUICe. If Ihe rhubllrb 1$ p.lI,t,cularly th,ck Or f,brous .1 mey ~

•md ...llt 10 a boll 111 .1 IlIl"dnllll nonn'.iClI\1.' ...lUCl' - 10 be PH'Iaod Star! by t"mm'ng off any 1"'''''$. a. they a,•
lned.bIe
1'.111 OWl' Il1edIUln-hl~h heJI. Add tilt' rllllharb.
n:!Urn 10 a 0011. Ihen I'l'duel' dIe he~1 10 ... SlIlln w r
MId (001; , mrrm).!: occl\lonally, unnl Ihe rhubarb
hc!-:m~ 10 break dO\~ n, 7 10 10 mlllull'S. rUllsfer
IlI l' rhubarb 10 a nonn·~(·tI\'t: bowl. (00110 room
Wl11p<'r3IUTl'. then (ow r w llh plJst ic "'1'<11' .md
rcfrlj,:l'ull' lInnl cold, abuu t 1 hour.

3. \Vhll' Ih .." cream .lIld l'I.'m;unmg 6 tahll"S"oon~

~ug.1r with :1.11 decmc Illlxer on 10\\1 \""''''d until
frOlh~ and [he \u~.lr ha, dl<;soh-ed. about 1 111111- I. Trom both ends of the stalk and 1"-" panlally slIce a [/\If>
dIsk Irom the bollom of the stalk. beIng careful nol to cut
utl'. lncl'l.'asc to hIgh ;p..'ed aud (Oll\llllle to , d up
all the way through Genlly pUlilhe P"II/Olly all&ChKI d,sk
u11l11 smooth, [llIck. ,mel doubkd III ,·ohJIII~. 1 [0 away from lhil 5lalk. pull bl!ck Ihe OUla, !>IIal. and d,sea,d
3 nlllnl1e~.

4 , S"ocm .lbolll V. cup rhubarb 11110 "'Jeh of

elgin K-ounce pJrf.111 glJN.'~, then top eaeh "Ith
.Ibom V. cup wlnpped neam. R epeat the b)L'r-
mg. endint-: wuh J dollo" of cream. Jnd ~~r\'L'.

VA RIATIONS
STRAWBERR Y-RHUBARB FOOL
Sub-wute 1 (IUM I ~1r.J\\bl'rnes, hulkd ,llId
2. Make a second Cui pallw..,. In'augn Ihe bOllom of lhe
qu,lTlcn'd. for 1 V. poullds uf till' rhuba rh. .Ialk In lhe ........ M d"OICIIOn Pull bilek lhoe peel on lhe
51111111 ... nllg Ihe ~lrJ\\'herrll'5 ,11011)-; wllh til ..· olher .. de of the Sialk and dlSCa,d The rhubarb •• now
rhu\lJrb III stl'p 2. ready 10 be ,heed 01 c~ as need&(!

THE AMERICA'S TEST KITCHE N FAMilY COOK800K

QUICK STRAWBERRY QUICK LEMON-BLUEBERRY NAPOLEONS
N A POLEON S 011111 th e \'amll~ e»;lraC! and add I uble~poon
fre~h lemon Jlllce ~nd Y, (l'a~poon gr.ttl'd lemon
SERVES 6
u ... t to Ihe pudding mixlIlrt.·. Subsl1lut... ) cups
PREP TIME: IS mIOUleS
bluebl'rnl'~ for the strawbt.>rri l";.
TOTAL riME : 1 hour 10 mmute5

\ ,m (,11/ uwl'.' 11/;//; l'I'm .HlS (~r ,1/(',1' ""11,,11',)115 b)' (UI- To Make Ahead
rll(~ f"ri, I1/iff-pIISlf)' falllllg/" J!/ It,,!( Iu:{.m· /o" /.>mg II'.- The puff p ;l~try call be baked. cooled, wr.' pped
Ilkl'I},I'$(' II('SI lI'illt Imt 1{lIIil/" 1~l(ldjll.~ (II.!~{' 607). 111 p!Jsli l: wr:ap. and stored at room tem peratuTC
I,m l1"ddll(l!.fnllll a mix 11111 d" if 1~1I 1 'N' III " Imn')'. up to 24 hours 111 ad \·ance. Thl' crl'am and p1l(1-
dmg IlUXlun' III step J can be- 1\ hipped together
(9 by 9 ~·lnch) she.t frozen puff p~stry, up 10 2 houf\ hefo!\' assembhng Ih l' napoleon~.
thawed (s •• p.ge 28) Aftl'r hemg ~~'mb1cd. Ihl' pamil'~ wilt hold m
large elill. lightly beaten th e n'fngento r fo r abou l 30 'llll1Utl~ bdon' Iht')
Yo cup granulated suge. bt'glll 10 111m sogg)'.
Yo cup heavy cr.am, chilled
l Y.i cups Vanilla Pudding (page 601)
A SSEMBLING FR U IT NAPOLEON S
Yi teupOon va nilla ext •• .:!
q ua rt strawberrlu, hU lled lind Iliced
Con fec tioners' sugll ' lot dUltlng

1. AdJll'1 .m on'l1 r.lck [() the 11uddk· pO"iltioll

,lilt! Ill'at till' 0\'(>11 10 425 dq:n.. ~·" Following
IIIl" photos. CUI th l" puff p:mrr 11110 (, n:ClJIlt::ks.
trJllsfcr 10 ~
nmml'd blbnl,: <hl".'I. cowr with
plJSlic wrap. aud rcfrigl'raw for 15 1Il11lutl"S.

2 . Uru,h Ihe n'cun~le~ wilh th e rn.',l(l'l1 cg~ a11d

1. USing II plllll cuHer Or P<'rol">ll ~""e. CUI' .... ,t\llwed
~1'Tlnldt' h!;hdy with the gr.II1I1 I,ltell ~u~:lr, Ibke douOh ;",0 6 ~ .... ( tKliSI"IgtH.
until PUffl'd and goldl'n, abo llt 15 1Il1llutt."S. LeI
the p:l~{ry recf;11Igle~ conI for 15 1I1111\1tC~. till'n
'pill tiH.'1Il II) half u~in g a ~l' ruted kmft,.

3. Wilip the CTt';I.I11 wuh all cil'clne mixer Sl't

Oil low UlIIII frothy. al>OlIl I nmmte . I nercaSl'
thl' ~~t.-d 10 high and COnt1l1UO: to \\ lup lIIlU!
,mooth, Ihlck, And doubkd 1Il volu me, I {o
J nlUm ll";. Add the puddmg and \"J11I1I:i to
til<' whlpp.ed en'am and whip utlill , uff. abom
I nmlllll'. Spread Yo cup of die !,uddlng Illixture 2. Alte. I"" b.lklKl .eclangles neve cooled ,ph, 'hem In
uwr Ihe botcom of ..",ch pastry ~l u,In'. dwn top hlill UW'O II S4!rrlltlKl k"lIe
\\ IIh Y:t Clip berrll'S. SpOOl! JI101 hl'r Yo cu p of till'
puddin~ 11llXll ln' ovcr the berne~.

4. Ct.'ully pn."SS Ih.' pastry tol'~ II1tO the pudd11l!ct

I1UXlIlrc 10 adlll'rc, then dU~1 h):hdy with lill' COI1-
1\.'ctioll.'I'<;' ~ 1I g:a r. D ollop tl1l' rcmammg. puddll1~
1lI1xtun' ~1tr.tn1\'cI} 011 top of ";teh p,l~try lx'foTl'
0;0:1"\'111):.

VARIAnONS
I . SPOOt\ Y. cup 01 11><0 pUddino mutur. onlO the bottom
QUICK RASPBERRY- ALMOND NAPOLEONS
laye. 01 the IHIslry. Ihen lOP """h ' , uI\lInd llnathe,
$ub<;lIo lle Yo teaspoon Jlmond eXIr;lCI lor the \;111111,1 laye, of pUdding Set the IHIstry top In plIICI. dust w,th
e»; tF.lCl ,1I1d J cups ra>l'bcrnl'" for tl\l' ~Ir;l\\ berr k .... CQt"llectlO"",rs' sugar, and ga rn,sh "",th mo •• pUdding
ml~tu,. ., dlslrld

F.u lt 01111".
 1. For the frulI: C rush 3 (uPS of the stnwlx' r r1~'S
with a poUto masher. Slice the Tl'Ulainlng 5 cups
of berries and stir 11110 the cm sh,;:d berries along
with the sugJf. Let 511 at room lemp('r.nure ulltil
the sugar has dlssolwd lind the herrit'S an.: JUIcy.
about 30 IlIIllUlt"S .

2 . For the shortcakes: While the bcrrH~s macer-

ate. adJu51 an ovcn r:tck to the lower- nllddle
posmon and heat the o\'ell to 425 degn.:C'S. P ul~c.'
together the Oour. 3 tJbl~poom of the sug;ar. tb.·
baking powde r. ~nd ~ Jt III a food proc~~S()r unn]
combined. Scaner the butter pieces o\'er the top
and proCL'SS unul the mixture: memb1cs coar;e
COTllme:IL about J 5 pulses. Transfer 10 a bowl.

3. l31end the half-and-half with the beaten t'gg

and pou r into the bowl with tlw OOllr JIllxtun·. J
Sllr with a rubbt.·r spatub 1111\11 la rge clumps form .
Tu rn the mixtufC OntO :I lightly !loured cuumer
and knead lightly umil the dou~h CUIllL'S together.

4 . Use your fing.·rtlp~ to pat tile dough 11110 a

For In. juiciest ~Ihng. we hke 10 crush it POrtion of tne
sUllwbe"'es belort comboning them with Sl.>gllr lind the
9 by 6-inch rectangle :Ibout 1 inch du ck . CUI
r~Inde' 0 1 the slICed bt!',it'.
01lt (, dough rounds uSlI1g ~ floured :2¥.-lIlch
biSCUit cutter. Reform the rel1\otllullg dough
and cut :2 more rounds. Pbc(" the rounds I mch
~p;m on J parchmem-lint·d bak11lg sheet. brush
the tops wllh the be.nen egg wllite. and ~pTln lde
STRAWB ERR Y SHORTC AK ES with the (('mauling 2 tahl e~poo ns ~ub'ar.
SERVES 8
TOTAL TIME : 50 minutes
5. Hake the ~honcako until golden bfO\\ 11 , 12 to
PREP TIME: 10 mlnul es
14 mmutes. Let the ~hortca kt"$ cool o n the bak-
flrr,l<lnllg flit Jnlll fim X" 't$ II a d'dllft' 10 11«"",(, Im'y IIl g ~hcet for al least 10 IIII1lU!l'S.
J ui~JlIsr ",1,,1/ I'()II 1I'Il1I1 011 ftrslt ..."u/l' biSlUils.
nit rrfl/X' ,,;/1 yidd six hismils Im d IIII' SCfdp S call lH' 6 . To assemble: SpIll each biscuit III 113lf.layIllS
J!d r}'r rl"d ,IUd pdl/t·d "lit /0 yrr/d 1111",111'( Illsmit or /II~I; the biscu it bottollls Oil mdlvldual plates. Spoon a
tiresI', tlI"'~l!h. 111/1 .1tI1lH' as It'lltier <IS rhrfim. pornon of th(" frull o\'er each bottom . then top
with a dollop of the whipped cn.:alll. Cap w ith
FRUIT the b iscu it tOp~.
2 qUllrt s slrawberr les, hulled
6 I llibi espoon i l ugllr

SH OR TCA K ES 5eJl $itclif/l 5ip: MA SH, SLiCe, AN D MACERAT E

2 cu p slIlI· pu rpost f lo ur, plu l u t rll for t he St rawberry 5horl ellke is t he perfeel summer dessert,
counter but most of Ihe t ime it looks far bett er t hlln it lastes.
S t llble. poon. l ug llr Often I he b erries lIren't ripe en ough o r they slip lind
1 Illible.p oon bllk lng p owde r slide from benellth I he blseult. We wllnted 1I ]uky
)oS, l enpoon ,all strllwberry filling I hlll would SIllY put In between
8 t llb lesp oon s (1 st ick) unsal t ed b uttaf, cut our biKUIIs. The Solution? W. ehose the ripest
Inl o )oS,-l nc h CUMS lind c hllltd berries we eould find (for Mst fllIyor). Ihen mllshed
'Ii c up hlilif-lii nd-hllil $Ome of t hem into 1I Chunky sauee lind , Iieed the
Illirge agg, II" M ly beaten rest. Left 10 sil for 1I bi t with a lillie sugllr, the berry
Illirge e gg wh ll . , ligh tly M lli t t n mlxtu. e maeerates, exuding eyen more flayorful
re<:lp e Whi p ped Cream ( pll,,' 6 50) luke, m llkln-g for 1I thick , ehunky filling t hllt would
soak Inl o , not sUp off 01, our tellder b iscuits.

THE A M ERi CA' S TEST KITCHEN FA M ILY CO OK 80 0 K

To Make Ahead
The urawberrics III Step lImy be prepart'd up to
2 hou~ ahead of mile. T he dough rounds C'1n be
covered and refngt'raled for up (0 2 hours before
bakmg. Aftl'r the bISCUIts are lu ked and coolt'd
on Iht" b akmg sht"t"1 for 10 mHlUtt"s. the)' can be
tr:msfared to :I wire rac k. COOll·d com ple tl."l y. and
>torcd III a zIpper-lock bag ,II roOlll 1l"1l1peraWre
for up to 24 hours before ~ ... rVlllg.

H ULLI N G STRAWBERRIES

a huner (and almost no one FrHh berrIeS. a $lmpie topping. lInd ~ Da~'og t,me
If yQIJ dOff! OW" ~trawberry
cro.s). you ea" ImprOY>R w,th a e>lastlC
Push the straw through the bottom 01 ,he berry...cl UP
dr,,,.,,rog straw make thIS gr"\lnI """.d wmtnllr dreSsert

t hrough ,he lufy stem end The straw w,Q remove the
co.. as well as the leafy tOQ

1. A{~ml an oven rac k to the lowe r-Imddk posi-

SUMMER BERRY GRATIN nOll and hea t the o\'Cn to 400 dl'gre('~' Gl' ndy
SEIIVfS 4 to 6 mix thc berrit"5. gr.mub tcd sligar. kinch (if USing).
and SJh togcthe r. Transfcr the bernt.~ 10 a I)-lllch
PREP TIME: 10 minutes TOTAL TIME : lS minu tes
glass o r (cralllie pic plale or oblong grat11l dish.
A m.xlUrI' of birrits offl'n rllt MSI jlIIIW. ,r:o:WfI', 1111/1
(did" bill jllsl ,>lit IIf Ill'll I)'/~S cif hffl'lts is g<JtHI, too. 2. Pu l~thc bK"ad. browlI sugar, bUller. lnd
Pr,u/, "((/drilll' S/lffS may also be ",ixfd ill 1/'i,II
IIf c in namo n III l food processor IImi] the I11IX-
Ilrr Mmrs. It1',IIt1'tr )'l'1I tlo. USt fiNil fnm, 1101 fro::tII. ture rese m bles coarse crumbs. aOOm HI pulsC'<O.
Also. ,m•• tf USII/S" mrllll pir pilll, u~ri(I, (,11/ IT<llf U1,1, Sprmkl(' Ihe crumbs c'\'cnly o\'<."r the fTlIlf .
11f{' atidlly cif Illf frllil allli i"'flrlrl II ",nalli( )1111\1(.
Our "i/SPOOI! IllI/iII" I'Xlrdll m"y br subslil/urn.f<" 3. Bake until th e cru m bs are dee p gold(' n brown
11r,· klrstlr if dfsirt'n. Srrr't IIli$ ~mli" willt 1l 1.iJ!J'rd an d thl' fruil is ho t, 15 to 20 mill u tC~. Let coolon
emlll. (JI,t~r 650) or stificlw/ l'<l ll illil ift' mil!/! . ~ w ire ra ck fo r 5 nUll ut es bl·fOTt' sen'mg.

,, \II cups .aspb40 rrl .., blu.b40rrl.s, blackberrln,

and slrawb.rrl.1 (Ilrawb • • rl •• hull. d lIOnd fie••t J(itcfw, g jp: GREAT GRATIN
,.tt whol. If s mall, hlli ll.d 'englhwls. It Noth ing could be si mpler than th is re nd ition of a
medium, quart.r.d l.ngth..,l.- If ,".ga)
clllO u lc F.anch deuert. The French milk. It with
tabl.spoon gr.nuilltad . ugal
stale cro issants, but we wanled some thing male
tllbtaspoon kl.sch (opllonal) American at heart. We found an .ny substitution;
Pinch salt fle sh crumbs g.ound f.om sandw ich bre lld. Enrich e d
1 sllcas hlgh-quJlllty whlta .andwlch br.ad,
with a IIUle buUer and lIalloled wllh a to uc h
torn Inlo quart." o f d nnamon , the breadc.umbs turn crunchy end
y.; cup packad light blown Iuga.
flellorful after Just a brlef spell In the Ollen.
2 tabl ..poons un.an ad butta ., sott.nad
Pinch cinnamon

Flu lt 0 . . . . . 11
FRESH FRUIT FILLINGS FOR COBBLERS

Ul'fore a'~cmbl mg 1 filhng. [a.§[(' the (rUlI. T heil put thl' fillmg rogl'llH.'r, following !Ill" (hn."cuolI~ 111 till"
Fnm Cobbler n,·C lpt· 011 Illg\.' 5<)<), addmg lIu: ~1Il .. lIcr amount of ~u~r If till" fr uit IS 011 rhl' ~\WCI ~1{ll'
and mort: sugar if th~ frUII IS tan.

J
TYPE OF QUANTITY OF
FAUlT FIIUIT I'IIEP ....... 110,.. CORNSTARCH SUGAR FLAVORINGS

APRICOT ,% poy nds " "Ive and pit 2 teaspoons

COBBLER (6 to B apr icots) ""
-'A cup
I tea spoon Yanilla e~lrac l ,
» teaspoon .Imond
e~ trll c l

BLACKBERRY 6 cups Rinse 1 tablespoon

COBBLER (30 ounces)
"cup
Y.
'0 1 talllpoon vanilla elltrllt!

BLUEBERRY 6 cups Rinse , tablespoon Y, to Yo teaspoon (I nollmon,

COBBLER (30 ounces) ¥i cup 2 tablespoon s fre sh
lemon Juice

SOUR CHERRY I Yo pounds fresh Stem and pit 1)1;, t/lblespoons 2 teaspoo ns almond
COBBLER (or two 2,,* - fresh cherr ies, V." cup
'0 , tablespoon
e~ tract ,

ounce Jars) drain Jarred kln ch (cherry brandy)

cherries

PEACH OR ,v. pounds Peel , pit , and 21easpoons ~ '0 PinCh c loves,
NECTARINE ( 410 5 peaches cut Into thick Y. cup 1 teaspoon \lan illa e~uact,
COBBLER o r tlK tar lnes) sikes , tablespoon brandy

PLUM ,% poutld$ Pit and Quarter 2 tea spoons Yi to Yi t easpoon cinnamon,

COBBLER ( 6 10 8 plum s) ~ cup 1 teaspoon \lanilla eM lract

RASPBERRY 6 cups Rinse 1 tablespoon y. to 1 teaspoon vanilla e~ tract

COBBLER (30 ounces) ~cup

STRAWBERRY 2 quarts Hull and rinse, 1 tablespoon 1 teupoon vanilill e~tract

" '0
COBBLER halve large Y. c up
berries

STRAWBERRY- , quart Hull atld rin se , t .. blespoon Y. cup 1 lellSpoon vanilla e~lracl
RHUBARB strawberries and strawberries,
COBBLER 10 o unces halve large
rhubarb berri es; cuI
rhUbarb In t o
V,- in<:h Chunks

THE A MEIUCA' S TEST KITCHEN FAMILY COOK800K

FRUIT COBBLER
$E RVES 6 to e
PREP T I I"I E: 10 minutes
TOT ... 1. TIM E: 1 hour 10 minutes (,ncludH SO mmutes
baking Imd cooling tlll'le)

11 1,,1.. ,III" ./""' 15 j",lor".~. 1'1'1'1"/'" IIII' jll.llrrditllls fi·,

tI, .. hlP/'"t\!. ""/ d" "'" J/I' lilt hmr ..",ulk IIUXlllrI" ill'"
,/,,, .I/<1ur III'SlUrI' murl JIIll hI.:f<,n' tire fmif (0",,($ ..m
,~r ,II.. "1'1'11. /:J.llwll! IIII' (,./lioIrr ,'/I ,/ j"I1I"'.e 5li rcr lIr1ps
I,' (.u(h ,mY.I',i(l's 111011 spIll on'f, ,uu/'mill,1! 1/ wilil,(;'i/
",.I~,(J ,leo/ifill' " 'II,II~

reci pe 'rult fUli ng (s •• tile c ha ri o n

page 598 )
c up aU·p urpose I io ut
Yo cu p plu l 2 IllIspoo n, sugar
2 t •• spoons b ak ing p owder
y. , ,,,s poon b a king lo d a
Yo t e/ls po on l il lI
~ c up buttermilk ( s•• pa ge 491)
4 ta bles p oons 04 stick) un sa lted butter,
mel ted ,Ind c o oled
CInnamon wga. adds a hili. f;l'unch 10 Ih. blICU,1 tDl)p,ng
~ ' ..spo o n vanlll. u trac l on our IN,t cobble<
~ Itllspoon ci nnamo n

1. AdJ\I~1 ~11 OH'n Ide).; (0 lh~' lluddlc posmon

.111.1 IU·.I I Ih~' oven 10 -100 J~'~n'es, PlaCt~ lilt" fruil
fi ll ll1~ m a <)-Illch del'p-d lsh pll' pll tc, Place Ihl'
1'10: plall' on ,I 10il- llI1ed , rm1l1ll'd ba k Ing shel'l
.lIIll hal«' IIIntl till' (nlll b<:~lIIs 10 n'l(,lse liqUId.
.:!o 10 ]U Illl11ute-;.
2 . W lllk till' fnm I~ baktn~. wh l\ k the flour,
y. ClIp of Ill!: ~1I)§lr. Ih(' bakm!; powdt' r, bakHl!(
~od,l .. lIId <,JII 1~~'lhl'r m .1 t lT);e bowl. In a St'pa-
raIl' howl. wlll~k Ihl' bUllernlllk , IlId ll·d bUII,'r,
;md \'J IlIIIl 1 ~l'llll'r. In J Ihml bowl. lOSS Ihe nn-
n.l llIon \\ till till' n'ln:l1l1 l11g 2 le," poom sll~~r.
3, O Ull' thl' fr lll t fi llm); Ius bcgull 10 n,k·:tse
h'l lud. geml)' \t l T II I,' hll ltami lk 1Il1 X tU T,' i m o
till' tlou r ttll xum: wllh a ru bbe r \patu la 1ll1!l1
the dOIl).:h l~ JII~t cu m bined and lI O d ry poc k" t~
n'm.ll ll.
4 , R.emove ill\' rohbkr fi lhn ).: (rom the m'en and
~l1r.I'md\ th e lllsnm dough IIlr o !i (,qual p il.'n's
and plan: Ihl'rl! 0 11 wI' o f rhl' h ot fill llll!' spar,'J
'h IlIr h J11.Irl. Sprmkk th ... dough \\lIh Ih<' (in-
n.llllon <\I~r,
5 . Return Ihe (."obblt"T 10 th,' oven and bak,·
ull111 Ihl' fil lln); I~ bubbl l11!{ lnd the bl'iC-'U1lS arr
gold~'11 brown 011 lOp aud (C)()ked throu);h, IS 10
Making a Cobbler with
Frozen Fruit
While summer ' s SUI'I'r lpened Irul15 make lor
the best cobblers, the.e Is an alternat Ive:
indi vidually quick ' r Olen (10 F ) fruits. Most
01 the I.ozen I.ults 01'1 the market today a.e
picked and ',olen when perfectly ripe , milking
t h em the fruit o f choice 11'1 the dead 01 winter
(and much better than u sing ou t 'of·sea$On
fresh frui t s In the market t hat are flown In
from South America), When buyIng frozen
f r ui t , we . ecommend t hat you look 10' bags 01
f rozen frul l 11$ opposed to bo~es. beuuse Ihe
bO~Qd frui t s lire not IndivIdually quic k f . ozen
and a.e apt to be en cased 11'1 a block of Ice,
making them sodden when t hawed,
We've had good r esults using frozen
strawberries, blueberries , blackberrie s.
raspberries, peaches, and 501,1' cherries In our
cobble. s. Simply substitute 2 pounds l'Olen
f .ult for the Iresh (rtgardless of I.ull type)
and double the amount of cornSla r ch. There
I s no need to thaw the fronn Iruit; Just tOI l
it with the filling Il'Igr.dients and Increase
the tulking lime In Slep 1 ollhe Fru It Cobbler
.eclpe to 60 mInutes.

Fru it 0." •• 11
 5£J/ JU.lcfltJI 5ip: CRISP ESSE N TIALS

No matter how delicious we find Ihe fruit fUli ng . II

c risp Is Just not going to pili" muster in the test
kitchen without 1I crunc hy, c rusty topping . Severlll
recipes we looked lit used Oll ts to lI dd chew 10 the
toppll'l9. but we fou nd that the flavor o f oalS was
100 distinctive. We prefer a '"irly sweel flour-butter-
s ug ar topping laced with spices lind II fair amount of
nuts. The $1,1911' and nuts ke e p the toppil'l9 crunchy
without overwhelmll'l!l the f,ult filling.

APPLE CRISP
SER VES <I to 6
PREP TIME : 15minutes
hour 25 minutes (includes
TOTA L TIM E: 1 SO minutes
baking and cooling tIme)

1 111)' mnl'l)' of "JIll'" 11'1"/1 1I~lrk ill 11!r$ fI.·apr. bru II~'
pf~fi" (,'mbill,lIill"
<I 4 Cmmr)' Smulr (II/(l ,l /r/lll<.l,11

Sugar, SlloICn. end fn'l.ly chopped nuu II'W thIS CriSP a

10000,ng IN, loves UP 10 liS .......
- r'I'P/rs. FlIT Iht' "lIr~ . 1I'l' likr IIIr/milS ." IJ('(,IIIS. Scn'\"'
Ill,II 1111il'lll'd emlllr (11'~\'t' 650) ," luml/,I 1(( m·,/III.

T OPPI N G
6 tllbles poons lil li -purpose IIour
Yo c up pa cke d l1S1hl brown . ugar
10 llIinUfl"li. Lei the cobbll'r cool 0 11 a w,re r.l ck Yo cup granulated sUSl a ,
for 15 IlImutL'S !>cIon: ~cr\'l11g. Yo teaspoon cinna mo n
Yo te...,p oon nulmeg
VAR IAT IO N S Yo te aspoon sai l
CORNMEA.L BISCUI T TO PPING S ta blespoons un ul le d bulle r, c ut Inlo
Add J l .. bk~POOl1s re llO'.\ cornmeal to till' flour l-S-Inch p ieces a nd s o fte ne d
mIxture. Yo cup fine ly choppe d wltnuts o r pe ca ns

GI NGERED B ISCUIT TOPPING FILLI NG

Add J t~blc)l}()()n, chopped nysrJlhzcd t-;mgcr 10
til\;" flour t1ll xtur.... ,lIld ~ub,tltuu.· ground j;lIIgcr
for the Cll1I\JmOIl.
To Make Ahead
T he cobbler may be baked up H:I fi hOllTs ahc;,d
of tull C, cooled. w r~ppcd ugh!!)' III pbsnc wrap.
;lIId 'tored .11 room tempe r-I\un:. Reheat in ,I
J50-dq;n."c oven lIIlUl w.1rl11 . ll) 10 15 nl11l1lIC~.
ge"t $Udil!J1 !jip: TWICE BAKED
In most cobbl er recipes. the b iscu it dough Is placed
on lOp o f raw ' .... It and then bilked. However, this
method p roduced bisc uit s that w ere ove rcooked
o n top and g luey on the bottom . To co rrect for Ihis.
we briell y bilked Ihe Iruit filling before lidd ing the
to pping. This he lped to Jump -silln the coolling o f
the biscu it from unde rne llth. resulting In II uniformly
coo ked b isc uit lind" perfect filling.
1 pounds apple s ( 6 to 8 ), pee le d , cored ,
and cut Inlo ' -Inch c hunks
Yo c up granulate d sugar
l J1J tabl espoons f,esh le mo n Juice
!Ii tells poon gra ted le mo n ze.1
1. I:or the toppll1":: MIX till' Iioll r. hrm.\'11 ~lIg:Jl". gr.m-
ul.lted ~ug.lr. dmullIull. nutmeg. ~nd s..lh togl·thn.
Add till- bUltl'r .111.1 to'>., to CO.lt. 1'1I1dl rill' bu n.:r
chunks .lI1d dry IllLXllln.' b.:t\\'Cl·n your lill\.'t,rtlp<I
until thc llUxtun'looks hkc c rllmbl y wet \..llld.Add
till" nut;, ,HId fO'>.~ 10 iUl·orl'or.ne. R l·fng.:r.nc the
topplllg lor Jt kJ..,t 15 IIIl11utl'S hefon' 1).]J..1Il~.
2 . For tlw jilllll~: i\(~U5t JII own r.I<.k to the
low.:r-liuddic pOSiti o n .md he.1I tilt' O\...·n to J75
de~n·l'S. M, x thc ;lpplC". ~ ugar. 1':l1Ion )U1':C. ,md
Icmon Zl'SL t~l·t h e r ;md plan' III an is-l1lc h -
;;.(I uare (2-qu;lrt) );b~ or Cl-rJIlU ( bJbng dish or
')_md) dt't'p-dish P'C pbtl·. 1)1 ~lfIblltc the d ulll·.!
IOpplll": c vc nly O\'cr the Ii-ult

T HE AMER ICA' S T EST KI T CHEN FA.Ml lY CO O K80 0 K

3. Ihke IU1l11 thl' fruit is bubbling :llld the topping
is de<."p golden brown. abom 40 1I11llmes. Let (001
on:l wire r.lck faT 10 Illlnutt'S before ~erving.

VAIlIATlONS
CRISP FOR A CROWD
Double the ingredients. bake the crisp in :I
<) by [3-inch baklllg dish. and Illcrcase the ba k-
11l~ time to ahom 1 hour. (This work~ with the
pcar and peach varbtions as welL)

PEAR CRISP
SubstiUlte 3 pounds peaTS (:tbout 6). ped<.'d. cored.
and em imo I-inch chunks, for the applt-c:.

PEACH CRISP
Substitute :} pounds peaches rJ 10 'J), peded. pitted.
and cut UllO Y:.-lIle h wedb't.'S. for thl' appks. Add :2
t<.'aspoons cormtJrch to the fiUilig 111I)(IUI'(".

To Make Ahead
Thl' crisp call be baked up 10 8 hOUTS :thead of
rinK'. cookd. wr.lpped tighlly III plastic wrap.
The secret to lhese apple turnovers is a combiMlion of
:lnd Slored at room tempermllre. Reheat III a chopped Or 9r~ted apples ~nd apple.auce
350-d<'!,;re.:· oven ullnl warm, IOta 15 minlileS.
YOli call 3lso make the topp mg 111 ad"mce:
Prepal'<' it through step I. Can'T rightly wilh plasric
wrap, and refrig<."r.lte for up 10 2 dlYS. !Jel t :KitclUII !lip: USE APPLESAUCE

The c ru st fo r our turnovers WIIS a snllp-we simpl y

relied o n store-bought fro'!:en puff pastry. The
EASY APPLE TURNOVERS lililng, however, hlld us stymied. We tried sliCing
and dicing the apples, but weren'l thrilled with the
MAI\ES 8
undercooked results. Cutting the apples Into smalle r
PREP TIME : 10 m inu te s TOTA L TIME: 1 hour pieces using the food processor worked better, as
did grating them on a bo~ g rater. However, they
If l'P" IIml'l 11II1'l' 'I.f.)oll JI">(('ssor, J!fIIIC ,11/' IIJ1plrs ""
rll(' Iii>;!;,>holrs C!f (1 Iwx .I?rlllrr. till''' f(m widl tlrr Slj.I?,lr, stili IlIcked that well·cooked, apple-ple-like texture.
1(,/II,m jllic~', '1II1i slIll mill leI sir ' 1$ dirc(fcjl ill SlcII I. The turnovers simply cooked thro ugh too fa st for
'1711' lII(11or~'1)' (1m b(' srn'ed I'ili,er Wt/nli "r {<Xl/cd to the apples to cook down. Replacing some of the
r<X'1II /t·/IIIICmrrlTc. 'l71t.y IdSI~' besl lilt, SlIme dllY Iller taw apples with applesauce happily resolved our
dilemma, leaving us with turnovers thai were crisp
lin' "wlle 11111/ i/" 1101 rf'j,(',,' In'lI.
on the outSide. and pie-like on the inside.
2 Granny Smith apples, peeled, .;ored, and
.;hopped (oarn coarsdy ground. about 5 pulS<.'S. Let till' ~ppk 1111:"0 -
Yo cup sugar lUI'<' S1f for 5 mimllcs. then dr.l in through a ,tr.ll/WT.
1 tablespoon fresh lemon lui.;. reservi ng Jny acclJllIulated juice.
~ "aspOon salt
2 (9 by 9 !oS,lnch) she ets frozen puff pastry, 2. Unfold one sheet of tht" puiTp:mry 011 J hghtly
thawed (see page 28) floured coutltcr and roll 11110 a lO-ineh '\(Iuare.
Flour ' or the counter Following thl' photos on pag<: 602, C\lt Ihe paStry
!oS cup applesauce IIlIO four 5-111(h 'quaT'·s. MOUl1d I table'pooll
1 t easpOon Ci nnamon appll's,11l(e and I t:Lbk'Spoon of lb.' :lpp\e IlIIXture
in lhe Cl'n!l'r of {'3th "<JLl3R'. Brush the l'dges of
1. Adjusl tWO o\'en r:lcks to the upper- ~lld lmwr- each square with thl' str:llned apple JUIce and fold
IHlddll- positions and heal the o\'c n to 400 degrel'S. into triangk-s. Crimp the edges logl·th<."r wllb a
Pulse the .Lppk"S. Y. cup of till" sugar, lemon juicc. fork IQ seal. Lay til<" turnowrs 011 a wire rack
and <:"l h in a food proCl'SSOr until the appk'S ~Lrt' and freeze for 15 nllllllleS (or refnJ;l·r.lll· tor 30

Fru i t C ene r ts
A SSEMB LI NG TURNO V ER S

t. Roll each ~t of pyff pastry Into 1. Aftii!' mound,ng ',ab",sooon elICh of l.BrVSh thflltdge. of the c:Iou9h with
II to-'nch SQUiI'e
Us,ng II , ....... and II aPDIe..uce and apple "".'v,e on the the 'eserved ..oole ,v,ce Pr ...." the
Pilla cvtt&l. cui elICh sheet 'nlo fou, cent.. of eadI sqVMI!, fold tr.e dough eOg"" looethe-l'. ,hi!<> -..I the edges
S·oneh $QUII''''' OV&I the rilhng. form",g a 1tian9le w.th the tlnl!S of" fo,k

mLllut e~). R epeat \Yuh the rcmamm):t ~ht'e l of

p;astry. Jppksaun'. Jlld appk filling. INDIVIDUAL BLUEBERRY-
PECAN BUCKLES
3. 'O~$ thl' Tl.'llIalllmg Yo Clip ~1Ig.1r With the CHI-
SERYES 6
namon. R emo\'C Ihc rack from Iltt' fre en'f. brllsh
PREP TIME : S mmutes TOTA,L TIME : 45 mmutes
the tLlrrtOWTS WIth the n."SCrwd ,'ppk jutn·.
tl1l'r1 sprmklc With the CtnllJlIlon S llg~r. b )' th ... \ ;U I r.l1I , ubslI/llte 2 wI's fr.,:ru b/ut'iX'mrs, I",m~·'/.
IUrno\'CTS 011 IWO parclmtcm-lllwd baking shcets dfdlllt'd, <JIIII 1',,111''/ IIr)" iM IIII' jn"'I, l)j'mn. '11,1'
.1Il\! bah' u1l1l1 wdl bTO\\ ned. 10 to 26 mmutl'"S. Imeld.'S Cdll I'ilhl'r lH' sfn'!''' ill till'll ,,11111'1.:111$ <Jf )'I'll
TOt;atnlj.: Jnd swilchm,e: thl' bakm£ s l".'l·t~ halfway ("" nlll " I"rr"'-~ klliff <Jmllllll ,I,,· j',Igf's .!f /lIr "1111('-
dlTOU):th bakll1g. Tr.IIl~fl'r thl' turllOWr<i 10 " WIn.' killS ","I JII" rll(' {m(klr~ CUll ""IU Illrii.,llu,,1 1'{,rtrJ
uck and 1.'1 fOol ~lighd) ~'I'Ore \Cr.'mg. (flIJl 111"11/ f~I!III-SIIIi' "I' ",~"ill In;fpff' itT/·III.V, Srn'!'
,,1111 en-III.· .'I 1I~1,'i$(' (P",~O(' 65 1),11/11111" i((' tri'''III. "f
YAIUA,nONS 11711'/'1'1'1/ e rr,1II1 rf',\~r 650).
SUGAR AND SPICE APPLE TURNOVERS
R <'dun' Ihc f innJI1lOIl 10 y~ IC:'spoon. :md :,dd '/. C\.Ip ' \.19"
Yl tl·,1~ p()On gmgcr. Yo t.·aspoon nllll1lcg. :md " V. C\.Ip pec, ns
p111lh of don'~ 10 th(· CllI lumOIl ~Ilg:, r tr1 ~ t cp J. ~ , ,,,,spoon Sll it
4 tablespoon s ( Y.i slick) unu lled butter,
CARAMEL· APPLE AND CREAM CHEESE softened
TURNOVERS 2 lafge 'g9s
\UI"KtIIlltl' Y.i (UP Cll."l m c h el'SC tor 1I1l' .lppll·- 1 ""pOOn v.nlilll ext'llet
..;lIlCl'. Bdon.· c rimpl11~. add two caramd clnd,t.... Y.i cup IIII -p\.ltpoSl flout
(eadr Cut 11110 -4 Pll'Cl'"S) to l'dl'h lurnovcr. Y.i teaspoon baking powder
l Y.i cups fresh blueberries (7 Y.i o \.ln ces)
CRANBERRY-APPLE TURN OVERS (see note above)
Subst1tul.' Yo cup frozcll onmgl' J111«' COll(emr:til'
for Yo cup of Ill<' appk.... lLlcl·. Ud ore l·rnnpml,;. ndd 1. AdJu<:I .m OWll r:ll'k to th e l1uddlc pml!lull .wd
I \;rbk"pool1 dncd cr.mbcrr1l''I 10 cJCh tunr O\·l'r. h l'at {hc 0\,<,11 to 375 dq:rc~s. Lightly coat ,I'
('-01111(" r.lll1l.'km~ w1lh w);l'l:1blc 011 spr;l)' :md
CHEDDARY APPLE TURNOVERS pl.rce on a r11ll1l1cd bJkmg ~hc"L
Shred 3 OUlIet"; d1.lrp d1l'Jdrr d rcc.....· o n .1 box
gr.tll'r (rou ~hould haw oJ/. (U p). Sulxunlle Yl cup 2 . I'rocl"~ till' "ugar. peclllS. 311(1 salt lit J food
dl<'l"'C lor Ihl' appll'$.llI(e. DmJl Ihl' ( llmamon vrou'SSOr 1111111 linely ground. 1() 10 15 <;l'(onds,
~ug:lr Jlld lprm ~ll' the ll."mainmg Chl"kl.r l....·(nl)' Add the bUlll·r.l·~. and '>Jrlilll and proct~~ unlll
owr {he J.ppk-JLllcc-bru~hl'd nlrnovl'rs. 'I11loolh ..,OOUI 5 wt·onds. Add tlw flour and b.'~II1):t
powder Jnd pllhc ulll1l Ju~t lIlcorporalcd. Joout :;
To Make Ahead pul"-.... Dwid e Ih .... b;ltter ;1l11ong Ihe ral1lc km'"
Til.' IIlrtlO\\',", CJn be frozcn lor Ill' tn 1 momh o r SpTlnkle til<' hl'Trlt'" over Ih c b,lucr (the Ill'rril"
re lrrgl'ratl'd l'Or up to 2 hO\l~ befure bcll1~ b:.kcd. will <ink 11110 the b.nt.·r dllfin~ bakmg).
If tnlll' l1. 1<-1 till' IlInlOvcrs ~il .It TOOn. tl'llL pc ralUn.·
lor 15 111111Utl.... Ihcn bJh' J, dtn:ct~·d. 3. n.rh · until goldcn and {IK' b\lckk~ hq,:rll to

THE AMERI C A' S TEST KITCMEN FAMILY COOKBOOK

 WA S HIN G B E R RIE S
- m!;.
1. Willie II IS 'mPO<t~nt to w~sh bemH ,0 rod l!>em of ~ny
dirt ~nd deb"S. t~ can br"~ under the pressure 01 the
water or dry'ng We l!{Iured out oil two-~tep me,hod , hat
treau the be,,~ gently. PIKe 1M bames ,n a co~nder
and wash under runnIng water 10. 6bout 30 seconds.
I.line. wI6d wIn .... w,th. ~PIe of layftS of paper
Ioweis 6nd ~6fotfully d,sP6l"uo lhe be·mes. Spm unl~ t....
be<ues a,a dry. about 20 sP<t\s
1'1111 Jwa) from tlw ~, d<."S of Ih ~ r:mu'k llls, 15 10
)0 lIlmUl ..-s.lt'l cool o n ~ WI~ rac k for lbom In
IIm'UI~~ bdo!"l' wrvlUg.
V",R, ,,,TION $
INDIVIDUAL RA SPBERR Y-PISTAC HIO
BUCKLE S
'l ilV (III" lr";:TII rorJpllrrri,·s, '''<lu~'d, dr<lillrd, <lUll p'l/ -
,ed dry, (,m II(" iUbslIlllICd.f.'T tiu'lrr.h ["",,ies.
~ U b~lLt\l l l' y. cu p <hcl l ~ d pl ~ t.,dIL OS fo r 1Ill"
p~e~ n) ,md I Y, ru p~ fr~~ h ras pbnn ..,§ (o r Ihl!
b illdll'rr, ..,s.
INDIV IDUA L CHERRY-A LMO ND BUC KLES
'/i,\. mps I'mcd.!;"::'rJl ,<l"r (/I(m'"1, ti"III't"d, dr.lmrd,
I',II/cil ,/rl', '11111 '/U,lf/fR"(, (,111 bt illill/wlled j." II,.·
frrs" 'If i,ITrt'rllwrics.
SIlI.... tHlIll' It. t Up wholl' h1.U1Chl'd Jlmonds
for t h~ P"'C" Il~, Y: I("spoon Jl m o nd eXl ra!"1 (or
Ih.., \,;1I111 1J ~X l r.ltl. and I Y. Cllp~ pltll'd (ro:-~h or
tlr.uno:-d JJTT,,'d sour cho:-rrH.";, qlll n c!"l'd, for thl'
blu\'bcrri\"S.
To Make A head
T Ill' b.l\..l'd bu ckks r~11 bl..' cookd to room 1.'111-
pCr.lIll ~. ro\'c.'n'tl Wll h plaslK Wr.lP, .md I1('M ~I
room ICmpcr.lIU~ for up 10 6 hOUri. S.:r\\':n room
ICl11po:-ral u ~ o r m ,CTU\\ ';lI'e \l11ul w:mn bc:(O!"l' <;c.'n'-
2: to 4 ll Ul1utl'i,
EASY TARTE TATIN
SER VES 6 10 8
PREP TIME: IS mInu tes TOT ... L TI ME: SO minutes
II IS 1II'/l(Irllllll 111m )~III mt Jiml " /J/,lrs-wIIl'T
Cr,III11Y Smllir (IT C,,/ift'll Ixllfll>llS ,'pllirs lIwl'
wdl.
( 9 by 9 Y,- lnch ) s heet froze n puff pa stry,
, Ihawe d ese, pa g a 28 )
16bl espoon s (1 , tick) un salt,d bune r
cup 11I9a.
2 pound s Granny Sm ith apples (4 10 5),
pa ,lad, quart e re d , and co rad
Yo cup he a vy cr, am
2 lablespoons Grand Ma m l.r (opt ion a l)
1, AdJ"'1 ,m own rK\.. [0 Ih.' m,ddl~ pO~1110n
JlId h ~,u Ih., own 10 400 <Ic): re.-s. LII1 .., l r llll1l",d
baking <lll·"1 II u h p,lrdlrllcl1l I',lp ..'r. !'LlCc til('
putT past!) 011 111<' p,lfI:hnll"nl JIllI h.lh' unnl
gold~11 brown and pufT,,'d. \0 to 15 IIUl1ut<.'i.
Trans(er III .., bah'd pau r y ,he~1 to ~ sc:r\'llI~ plal-
I~r ;md P!"lOSS h¢lIly to Ibllen if dOIlWd,
2 . M\';tIl\\ lulc, mell the bUlh:r In J 12-III(h
no nstick sb lk l owr lug}, hc"t. It,'mo\'" {h~ 1'.111
from till' h ~a{ :mel sprt nkl .., ('wnly II IIh Ihe ~u!!Jr.
by Ihl' .' pp1l'5 III Iht, ~ k ll lt.-l. r~lUrn Ih~ ~I..,II.' I to
hIgh he,ll, and cool.. , lummI! !Ill' appt.', h:tIt\\'J~
Ihrough. unul t h~ JUlCC~ m tho:- P,Il1 lurn a nch
;lmhcr colo r ,'nd thc ,Ipl' k~ ,In' c"" mll'lizcd,
abolll 15 ll11n u tl'~.
!jut :Kamel. fjjp: OECONSTRU CTEO TART
Ma king a Iflle tafle Ta Un re q u ires an Inveslment
of ti me and a cerla ln a m o un l 01 skill . Traditio nall y.
Ihe apples a fe la id In a c o ld skiliel a nd l o pped
w;lh paslfy. The skillet 1$ heate d o n Ihe sl ovel oP 10
ca ramelize the ap ple s, the n p ulln the ollen to co o k
Ihe pas try, Be lo'l serving , the la rt Is maSie rlull y
flipped o ut on l O II serving pia Iter, VolI lI! Ho wever, 11
is not easy o r foo lproof, Our d e sire W6S si mpl e : 10
lim pllfy the mil~l ng of • t artl Tilt1n. We lirst bilked II
shl!(!l o f store- boughl p ull pa stry 10 golden b.own.
Wa then topped the pas l ry w it h wedge s of apptes
thil t hild b M n ca rllme lized In II s~ l lIet .
Fr u ll Oe .. .. 11
A SSEMBLIN G THE TART
1. Melt tl1l' butter 111 a 12-rnc h Ilollsud: skillet
over rlil'drum-hLgh hea t. Add Ihe rULII and thcn
sprinkle tl1(.' brown sugar cvenly over the bUllcr
and liq uor. Cook unul shghtly tluckencd. about
1 minute.

2. Lay thl' pLLlc;Lpple speaf$ III the pan, redu ce the

hcal to medium-Iow, :m d cook uLlul dcep b'Oldell
;LIld slightly browlll-d 011 bOlh SIdes, about 8 1L1I1l-
utcs.Tr:lIIsfer the pll1capplt: to:l scrvlllg pbtter.

3, Return the pan wlIh the glue to mcdllnn- hlgh

heat and snmner unlll thickelll'd, about 1 IllIllUte.
A"",nge the C".,,,,,,,,,I,zed .pples In Ult.. overl",pping Pour the glaze (>wr tITt" pLlll'apple and spnnkk
rOWS on the ~k&d PlIStry j.Q ....... leaVIng II J.S',nch border
with thl' toasted COCOliut bcforc ~t.. r\,1TIg.
",round the &does

3. FollowlIIg thl' phOto. 1''''1110''''' th ... appll'~ from

th .... P;1Il ulle ;\1 ~ dill(' ~Ild arrang . . !II three owr- ROASTED PEACHES WITH
1.lpp111g row~ on th ... bah'd pastry ~qu:. rc. leAvi11g RASPBERRY SAUCE
~ Y.H11ch border. Spoon about half of thl' P,1n
SE RVES 4 to 6
jU1Cl.... o'ller Ihl' applt.'S, PREP TIME : 10 minutes
TOTAL TrME : 40 mInutes
4. W lllSk til .... Crc:UIl and Gr.and Manlier (ifuslIIg)
into thl' n:'mamm~jU1Cl"S 111 the 1',111 alld br111g to a If y011 prefrr iii omil 11i( mlllrboll. ad;:.::/t, 1M /6lSf"'OlIS
<1I11r11er. Pour some \'l u n' over til ... t rn JUSt befon' mllill.1 ( x/ilia m1'T lire pc,ul,rs.
servmg. passmg the Terllallllll1' s;Juce scpar:lIl·ly.
tablnpoon un sal t ed butt er, sortened
VARIATION J4 c up paocked brown sugar
PEAR TATIN • pounds peaches ( 8 large), halved and
SU~Ulute 2 pounds pears (abo ut 4) for the apples, p ltte-d
Vou may Ilel-d to IIlCrea~l' tli<> car.ullchzation tabl npoon bourbon o r whi sk ey
I1mt' III step 2 to 20 to 25 nl1l1lltcs. P01n' Wilham p int vanill a Ice c t ea m
I~ Ihe hqueur 10 me 1Il Ihe whIpped cream. reci pe Raspbe rry Sauce (page '47)

1. Adjust an 0\1.'11 TdCk 10 Ihe lIuddlc po5mon and

bl'at tbe OWI1 10 400 dl'gn"t.'5. Greasc.' a 2-quart
BROWN SUGAR AND RUM- bakmg d ish wilh thc bUller. Sprmklc thc sligar
011 WI' of thc bun . . r and pJ.ICC the pcachn, prttl'd
GLAZED PINEAPPLE WITH side dO\\'I1, 011 the SUb'!!r, Pour thc bourbon 0\.... '
COCONUT the peachl'S. Cover wrlh fOil and 10:1."\1 until th . .
SERVES 6 10 8
pl'achl'S:lre soft. 15 to 20 mrrn rl~.
START TO FINISH: 20 mlnl;u~s rzm 2. Remove the foLi and roaSI LLlllIllhe liquid 111
'Ii' 1(1(151 Ilrt· (Il(t)1U1/. pld(r II "', ,I b,lkilfg sl,,,(", mrd the bakm g pan IS ~yrll py, 5 to 10 mUlUles. ~l' r\"t'
b'lkr <II 350 dlJ:rl'l'J. Jrirri,(\! {!If(/' "r 11I~'(e, rmlil.\t,J1aru. the wa,m pcac ht'S with the iCl' cream 311d dnu l....
6 w8 "II,lUlt·S. For m llrt' lI!filfllf!llioJrl III/ pcl·lillg mid wah till' peach pan Jute.... and r.lspberry sauce.
(Ilml.1! Pl//I·<lpplr. ire /,,{cr 589.

• t ablespoon s OS stick) unlal t ed butter 5t.Jt :Kitclw, 5 ip : PEAC H MEL BA

Yo c up dark rUm
This is our t",ke o n t~ clanle denert known as PellCh
)I\, cu p packed dark brown sugar
Melba. The Oflglnal recipe calls for poIlChlng t he
pineapp le, peeled , c ored. and cut
peaches. bul w e take a mora strh m llned approllch.
lengthwi se Into % -I nch ·th lck spears
one t h",t rest aurants use: roast ing t he fruit . And . If
)I\, cup swee tened flaked coconut , toalted
you're In a hurry. omit t he raspberry sauce and serve
(see note .bove)
just the pellChes and pan Juices with the lee crhm.

THE AMERICA' S TE ST KITC HEN FAM ILY COOKBOOK

CARAMEL APPLES
HAKES 6 apples
START TO FINISH : 30 minutes IZ1D
Illuk u,. pnfrr CrmlUY S",ull liT/pit'S f'" tht.r msp
'{'.'fllft mil/ I.m jlm"r. )'till mil "/s,,
(.IIWlft l'llplt) Iltrr u~1I1 .l!rrlll SII((rss.
fillil IJil/lilrlr $fIrk] <II your 'om/ .~ro«ry
(r,,1i ,'cl,r.
6 Granny Smith applu, stems ramoved
U4-ou"ce) bag ( • •a me' (IIndlil.
2 tablespoons walt.
cup dry-toUl e d p.anuts, chopped
(opllonal)
1. [nsen .j popsldl' SIlck mto tIll' bOllom of each
appk and 'lei aside. LlI1l' a rmulled baklll£ ~hl:ct
with parchmcnI paper, coat thl' paper with vcg-
l'!abll' 011 Sp r.l)'. 311d .. et aS ide.
2. Comhme the CJl'3 ll wls and Wller III
hOller or a bowl set owr:l ~auct' pan filled Wit h an
Illch of Wllt',. Cook OVl'r mrdlUlll-low l1e31, Sli r-
rlll~ occaslOn;IUy. until thl' caramd~ have melted
10 l smooth COllSl~tl'ncy, ~bout 10 mlllutes.
3 , Followllljo; tlw photo, (li p the ~pplt~. onc ;u
a 111m', uno dw clramd. spoonmg GI.r.I.I11d
O\'I;""r the applc 10 cn~un: even covenb>c.Allow the
excess ClrJlllcl to dnp b..ck 11110 the double bOLlt'r.
Transfer the apl'l~ to the pl"I!l'"n'd baking sheet
and sprinklt' with the peanuts (if Il\ing). Let cool
for 15 Illlllutt'S befon: ~r\'lIIg.
To Make Ahead
T ht' coated ~pple~ can be Slored III all airtight
COm,llller and refrigerated for up to 3 dlYS.
COATING APPLES
T.II the bowl 10 one sode to POOl the u,anwt coal.ng
Subtne<ge the.PI)Ie In lhe car......-t .. nd rol"le it 10
coal _" Lift the coated apple out of the bowl and allow
t he e.c<:1tSS COiIUI'l!iI to dr." back .nlo lhe bowl Trans''''' the
coated ~ to a parclvnent·hn.o nn"llf'oed bakIng .heel
thilt hoH boNn COllI«l w,th ~table oil $pray
VARIATION
CHOCOLATE CARAMEL APPLES
Oneo:- the canme! lprle~ haw cooled, nucro-
Wl\'C 8 ounet" chopped bmersweel chocobte
III a mednllll bowl. whl~km~ often, ulltill1lelted
!ubsrrrll/r ),ollr and ~nlooth, I to J IIllllutl"S. Can'fully til! till"
l( )\'111 ((1/1', bowl so that the appk'l C.lIIl be mbmerged II I IIll'
SIIlri', r/If."lk a chocoblt'. D ip the car.um:l applM. 01R' JI J 11I1R'.
uno Ihe chl)("obu:·. ~poolllng the chocobll' o\"Cr
tilt' apple 10 ensure C\cn covengt'. Transfo:-r th"
chocolate-co\"t'l"t'd canmd ,jprl!"i bad. to thl'
bakmg shcct and refngl'r.m· IIIml the C!tOCOI,III'
sets. about 30 mmutes.
CANDIED APPLES
MAKES I) apple5
START TO FINISH : 30 mlflvt e5 EZlliII
'I,m C"/lJII)' SHill" "ppl"s /!III)' ,,,, sulmilmrd f", III,'
a double Celtll'll fJdiri,ul$, lim Ihl'" .~'rf/l skill Inll III' I'i."/>/,,
IllroU.flli IiiI' T("II (IJI/d)' .<11/"11. Yo'll Inllllrrd 6lwpsI(/r
Sticks 11111/ <I (<1111/)' ,1,rn/wlIIl·terr." ti"s raipf'.
6 Golden Oellc'ous app'", sie ms removed
1 cupisugar
cup w'"r
mc cup light corn syrup
cinnamon stiCk (option")
~ lealpoon re d food coloring
1. I n~rt a popsicle Slick into [he bottom of eJch
applc. Lull' a rtt nllled baking \heel \\ Ith pan::h-
mc.'111 paper. coat till' paper wllh vegel;tble od
~pra)'. and set a~idl'.
2. Combmc Ihe ~uj.:Jr. waler, corn syrup. Jnt!
Cim131110n stick (if USIl1g) III 3 11It'diUIIl :1.111(('1',111.
Cover ,1I1d br1l1g 10 3 h011 over nll'dlUm-high
hCJ I. Uncover al1d C011l11111t' to cook 1111111 th"
~yTll p reaches 300 del;rces Oil .1 c,md~' Il1crl11ol11-
ell'r. 5 10 If) l11 illlltC~. OfT the he,ll. ~tir 111 tlte:"
food color ing.
3. C;tn;:fully til! the ~lucepall ~nd C03t the applc~.
ont' at l IlIllt·\ w it h dw syrup. Allow any cXCl'~S
syrup 10 dnp b~ ck UItO the p~n. thl'n q3 11d the
apples uprlghl 011 the prepared bakl1lg ~het't. Lt'l
cool and hndell for 15 nllnulC5 before serving.
To Make Ahead
The Cooto:-<I appld call be stored III an :lIrttghl
contalller .OIl room tcmperalure for IIp 10 3 dars.
CHO COLATE FONDUE CHOCOLATE - COVERED
SEIIYU 8 10 10 STRAWBERRI ES
StART TO FIIIII SH: 15 mInutes IZID HAKES 12 to 18
PREP TI ME : 5 mln .... t.s TOTAL TIME : 4 0 ml""'lfS
"11,(' ,/I,'1W '!.f (/Jt1("<l/,J/( f,md ll t
IlUmilJ tilt -","~)r .!f
tlw d,(>~,tI,lIr )~JU mrlt. "f7wrt:.f<",:. milk (IHICII/,ur u,J/ l'ir /'"\I! flr lll. 11//11(/11",1 !f pill (,II'
s' r,/I!1l('m,'S !l'U/'
I'".r/,,(( ~ miM IIIIfI iUWI j ""/III", srmiSIl~'rl rI",(,.",,1' fiud ,hcm-t/u' ,m.l.:e$ " (oJ III'('Uil'lII /"",d,,". "I1us
)1, '111
II'dllmll,1; ./ tin'llCf IIIlIllIhm' IlIlIerJl,"~Jr II) Iil4'j",r/u<,. rai"1" "Is" m,.b 11\·/1 will, (I'erri/')", b"'MU<I /IIIYr5, ",
Imd bUll'Wlwt (II"(,,llIlr II~'II pn.'Stlll ,I pr,.twIIl/tnl "I"I""l'pll· dllmb. I·",fnms 1I~lh(lUl S,, 'I/IS, II!I'" ihll~"
/II/1cr mill n'fll 1/(1;/111)' d{illit .1',11 \,r. A • .{.., tilt ,1((.'111- I"~ ,,'I'Id dmtl.:iu~ )'"ur.ljll.~"rs III 11,1' 'lie/ted r/"'l1'/,lIf.
P,IIu/IIOI/J /" ,IIii li"SSl'rlji'm/ut, U~' rm.mmrml wlte"
11(1111111 (,d.'( ", m,.~rI.F)dd t.lh IIIIII/nms stl(h II. u~Jt'lr 8 ounc.s high-quality blUersw.et
JIr, rU~I(',.,iN ", r./'I,/w-mrJ dml dumh I'!( 11<111<111,/ 0)( chocolat., chopped
I'tII"'I'T'/(. }1m lI'il/lI('(J <I rrdlj.lIt/ut I"" (111111 ,/ hr," qulltt strawberrl.s, rin sed and thoroughly
J,UIr<t') It. 1....../' IIu' clhl{"I,IIC mi.\-/lIrr IIIlml IIIIII./Illil/. dried

1~ CUPI heavy cream 1. IIllI' a b~~m!,: ~h"'e ! with parchment PJpcr

Pinch Sillt and ~et ;I~id<.'.
Mi rrow,ll"l' th <.' c hocobt <.'. \Ihisklll);
12 ounces high-quality chocol!!... chopped Ottl'l1. lIlltolllll'ltcd a ll d ~l1looth. I to J 111l11l1l~'S.
(5"e no le above)
Ulblespoon corn syrup 2. DIp th e Irllll 111(0 Ilw c hocolate Jnd tr.lIIsfa!U
th<.' bJkm); <1l<'ct.'It:1Il )fe r thc bakinj; <hl'Ct to the
1, Urln),: lnd Sollt to J boll III :l ~nllll
til<: Cn.-alll rcrr1~l'r;ItOr 1111111 th ..' \ tT;lwberncs cool cOlll pletd y.
'Ill n~PJ n ,
ON th<.' IWJt, .Kid tlie chocobll', cove:r, at It-.I~t 30 IIlmlltl....
,md k'{ m,,'11 for J IIlIllUl ...... \VI11S~ the IIlI'>;fUI"I.' lInnl
,l1Ioolli amlllwlwd, th"'11 wlmk 111 IllI.' corn ~yn lp. VAR'ATION
CHOCOLATE-COVERED STRAWBERRIES
2 . Tr,llI,f.'r th e: 111IXIIII"I.' to J fondul' pot. \\Jrll1 DRIZZLED WITH WHITE CHOCOLATE
Ih .., ]lo t ow r th ..· SI<.'rno flaml' fo r 5 111111- 111m., (/ul(-"/."r clIIJI$ tI" '1<11 IIII'll lidl. .w me It•••
lit.", and <<.' rn' 111I1JI<.'d1Jldy wlIh ilw ,k ';lr,,'d ,dille rl"I(,>I.II.,.
,Kromp:lll1lnc 111,. MI CI"O\I.I\\· J oUlln'" wIlli ..' dlocoLu<.', Wlll1kl11).\
ofi<.'l1. \111\11 mdtl'd and ~llloolh. I to 3 11111l11 1t~.
VARI ATION U)III); ,I ~poo n. driak the whi te c\J()I:obt., ol"l'r
CHOCOLATE · ORANGE FONDUE the rookd cJUxol.otl'-l·oat.,d ~r.lWIx'rrll~ ('>l'l' thc
Add fWO J-mr h 'trips OT;U1b't" 7.(><;1 (SI.'l' PJg<.' 64() ph()(o). If tllt" wllll<.' chocobl<.' ....·cms tOO stiff to
to Ih <.' pOI wlIh til<' c n.'JlJI Jlld s;,lt 11I \ tcp 1. dnzzl<.. I fir U1 "-'6"1.'13hl<.' OIl. \oS lea.<pOO11 al J 1111IC, to
R ,'mOI'<.· Ihe ~tnp' of Z.'<I ali.·r th c I.: IiOl:o\Jlc hJ~ loosen II. Ihll\/l'r the b;1~mb ,hl":-I to til<' refTib'l..'r.l-
md,,'d, but befon: "h,sklll); til<." llI, xture ~lIloolh lor IIl1ul th ..' ( hocobl <.' Ius hardened com plCld)
III 'IeI' I.Add 2 I,Ibk><;poom orang ..' hqul'ur (s uc h

.IS G ra nd M;ltlll.'r or Cl)lIltfl.'Ju ) t<l the fnnJIJ .., To Make Ahead

Illth tht, ,'om ~yrul" Till' Sl r .I" bl·rrl"·~ 111.1~ be dipped up 10 H hou,",
alll"ad of 111111' and rcirl!,:l'rated.

MAKING CHOCO LATE -C OVEREO STRAWBERRIES

,. Holding Ihe Slr~Wbe rri es by Ih. ~. T,,,nsl,r Ih' .u"wberro.,,; 10 a J. Aile, Ine chocolate h85 .et. you c"n
item. gtlnn~ d,p lhem ,mo the choco- o.rcnmenH.ned bak,,'9 sheel and d"zzle the ~\ra ..... be"'es ""',In melled
Ia ••. ,urnong,"""" 10 COilI comOlelely ,el"ge'at, lor al leMt:sa minUles ..... h,t. chocOla te if de~,red

THE AMERICA' S TEST KITCHEN FAM1lY COOKBOOK

PU DD IN GS AN D
CU ST AR DS
 ..

PUDDINGS AND CUSTARDS

Vanilla Pudding 607

Butterscotch Pudding 607
Double-Chocolate Pudding 607
Coconut Pudding 607
Banana Parfaits 608
Simple Stovetop Rice Pudding 608
with Cinnamon and Dried
Fruit 608
with Cardamom and
Pistachios 609
with Orange and Toasted
Almonds 609
Bread Pudding 609
with Raisins and Walnuts 609
Indian Pudding 610
Chocolate-Marshmallow
Mousse 610
Chocolate Mousse 611
Creme Caramel 612
Creme Brulee 614
Espresso Creme Brulee 615
Tea-Infused Creme Brulee 615
Fresh Fruit Trifle 616
Chocolate Trifle 616
Chocolate Pots de Creme 618
Mocha Pots de Creme 618

(f)
Cl
a::
~
(f)
::J
U
VA NILL A PUDDIN G VAIiIATlO NS
BUTTERSCOTCH PUDDING
MA KES 4 CUpS
I rK rl'~,e the corn<;t,lrdl 10 J IJhk'pool1 <;,
SERV ES 4 to 6
~ u l)<,utute % Clip pJCkcd dJrk browll \ugJr tilT
PREP TIMf: 10 mmutes
Ihe !;r.lllUbted )1If.?T. Itl'dun' tlw \',lIl1lL1 n:lrJ\!
T O TA l. T IHE : 20 mmutes plus 3 hours Chilling tome
10 2: teaspoon" SIlT Y. cup butter\l.:otch OT colr.l-
h,," ,,,,,,,,,Ir
,mJtlm.~, If is ,m"."',,," III ",ISS till' pml. ml'i $;Iuce (~!oI'I.'-bought or homellloJdl'.•n' pagl"'l
dm\! I/m1uI!iI ,I {inr-rllf)·/i ifr.unIT U/ "rliff /,1 rrm.,,'r' 652 or (5 1) Into the puddlllg with the buun and
.if
''''I' Inls (1",£:..0/ 'XI!. lie Irk... s(n·"~1.' ,)UdtfJl~1! wilit \-Jll illa extr:1ct.
"<lI/"I'S ~If""jlr 11 1"PIH:tl Crr,1/1I (1'".l.'r 650).
DOUBLE· CHOCOLATE PUDDING
'/.i cup lugar Ill'du((' Ihl' (o rmlJrch co ~ teJ~pooll~. Add
2 tablespoons c:o rnfta ,ch 2: I~bll'spoom I) utch- Il rocl'~"ed (0(0:1 po\HleT
14 t • • spoon u ll w it h Ih,' (ormtarc h 111 st\'1' I, Alt..! II OIl1Ke~
3~ cups hall-e nd · h,11 m l'l ll'd \(.'1111,\\'\','1 OT blller\\\t"l't ..:hOCOia!l' to
3 I •• ge .,,,. yolks Ihl' nux turl' followlIIlt t he }'olk~ III ste p 1 Jnd
tablespoon unsalted butter rl'duel' dll' v3mlla IU :2 te;}spoom. (T ill' .:ho..:o-
tablespoon vanilla .~trilct bt(, l1uy fo rm dump~, but llll'y W I ll "moolh OUI
du rm ); co o ki ng.)
1. COll1 blll<.' till' 'iug;lr. CO fll sl,m:h, and ~1 11 in .1
I11cdali ll <;;lIIcc pan. Slow[r wlm k 111 rh ... hJ.lf- alld· COCO NUT PUDDI NG
lulf and ,hell lh~' yolk<;, Sub,mute 1% tl':\'I}()"II\ roconut extr.tct fOT the
\,:\ l1Il1ol,
2. Unn); th.' nU-"lUrl- to a $lI lIJIll"r o\"er IlWdlUllI-
hi~h he.II, wlmkmfl: geml)' bllt comumly J.nd To Make Ahead
'It:r.lprng 1111: bonom and sid ..... of ,h ... pol. It.'d uct" I he puddll1~ (all Ill' cowrcd u~JlIly \\'nh pla~ITC
IIll' h':J! 10 mediu m ;md cool. stlrnng cOllSlJmiy. wra p and rcfTl~l'ratl'd for ul' to 2: lbys. Stir
luml illl' Iluddmg i\ thic k and coats the back of bmkly befon' \l'r\'lIl~.
J 'llOOn, 1 10 2: IIUllut<-'S,

3, ~1I-JU1 tl1(.· puddlll~ through J lill{"-llR"'lh Tasting: Pure or Imitation Vanilla?

~1r.III1~ r 11110 J bowl. 'Crapmg dw 1I15id~' of Ihe
\tr.lllll' r II Jlh a rublx-r <;patul.l 10 pliS tin' pudding
Ihrough, Sur Ih~ butter ;lIld \';lUl1la 11110 Iht" p ud-
dmg ullullhc bu n er 15 mdtl'd. I'r('SS plasne wrap
d.Tl'cdr 011 till' ~urt:lCe to I'revcll! ~ ,kill from
formmg and rcfr lger,ne until $1.'1. :Ibout J hO Il T~.
!Je"t :J(ilc1i4'l1 5 ip: I NSTANT PUDDING
Pudding made Irom scratch takes nnrly Ihe same
amount 01 effort as making boxed Instant pudding
and lastes lar superior. The c hallenge was lindlng
the right blend of Ingredients. We tried milk , cream,
and hail-lind -hail lind pre ferred Ihe latter. It made
10' II ric h-Iasllng pudding that wasn't as over-Ihe-
top as the one ma de from crellm, but wa s certainly
ric h e nough, We t.led both whOle eggs and yolks
IIl o ne a nd mUCh prelerred Ihe smoother textu re of
just Ihe yolks, A whopping lables poon 01 van illa
e xtrac t w.s necess.llry lor Ihe best flavo r. Cornstarch
proved to be a beUe r thickene r than Ilo ur, which
made lor a gummy-Ie_lured pudding .
Y.mtlb e,(lrJct I~ :I\';l1bhk III two ~tyk",: pme (or
n~ n lr:1 l) and 1Il11IJU0l1, Unth:lre Ibvol'I.'J \lith the
com\>Ound \':llIIlhl1, but It I~ derived ITom non
d ltfel'l.'J1I source~. N,II Ur.11 \-JlIIlIm i~ dl'f!\'l'd frol:J
\'JlIIlla bl'lll5 \lhel'l.'.1\ 11I 1It.illon qlllllll1 1\ rhe1l1l-
(all)· extrJCled frum C'lIheT \\'ood pulp or dow~,
1IIIIt,JUOn \'a n llla lem!. 10 1>..' .Ibout IJ.llftlll' l'rKe
of p ure heCJIISl' 'I co<;!, ~o htlll' co prod un' III
r011l p.IfI'>I1I1 10 \':llItib bl',IU~.
W~· t,llte{1 pu re ,ll1d IIlHl;tnOn eXtrJeb <Ide b~
,ide' III 'e\'er:11 (h!lerl'lI! ,lp)1hcIIIOI1<; .lIId \\l'T"
~hocked 10 fin d th,lI we couldn't tell the dlt'...
fl'I'l'IICt' betweell the two. \Oll1e t.I\tn~ ewn
preferred the 111111,111('11 \',lIuIL" I h,' f,U:1 of thl'
1I1311er " that 1I1111,I lion \·,111111111 " IdentIC.11 11\
Chl'IIIK:. 1 (Omj10<lIIOIl t<l n,llUr,llI\ prudul'l'(i
\'JI1II1II1. Wh~t do\", Ih" JlI11Ie,II1 \\ hell 11 (1)1111:'
10 buymg \'Jntll.l \'X'Ta.ct? All of ttw \'J1I11b
~'Xl rJ(h II,' haw tr1<:d Ihrllugh ,h,'
ye,. ", tun'
ren'I\'!.'.! PJ.s<;11Ig ~r.ldl"'. rruTIJ hl~h-l'lld ~ournlel
\"Jllilb 10 ~ bJT),:JlI1 botti" pUI'I.'has~'d from ,I lo..:al
I' h.lrl1l;'l(.-Y, t"wrydung WoJ) Jl'n'l't,lhle.

Puddlng a li nd CIlU lI rd a
BANANA PARFAITS
SER V ES 6
PREP T I ME : 10 minutes
TOTAL TlI'IE : 30 mmutes plus 2 hours chilling lime
-n'f jI,/!w.'.I Iroml'mad,> !llI/illoJ puddill.1! "lilly slllll('s
11m', 1I1111C'1~~lr lilly rypf' ,!f "//IiI/" III/ddlltl! u,lIuwk.
Ii ; likr ,ItI' IIV)' Iht.<t 1'.,rfiIllS luok whm nssrmb/rd
III l/lail'rau,,1 l'ilrj.II' .'o!/,lSstS, but llrt (((1/»1' (,/II
lit> /.l)'t'rtrl ill II S/Ih111 r'!l11' "'mol ", lim,/Hrd '0 Iii III "
la'g." /'ifle b.)u{
" cups Vanilla Pudd ing (pag e 607)
1 l arg. banann, ja. l,d lind l Un d
Yo Inch th ick
30 v.nllllI ..... ' . r., coarsa ly b roke n , p lus
6 whol l .... a ' e , s for g arn ishing
% cu p h.avy c , . a m, chili a d
2 teas poons suga r
',Ii t •• spoon vlInllla elltr,U
1. Spoon Y. cup of the puddmg UIIO each o f qX H-
ounce parf.llt or WlIll' g1a-.ses. Top each wrth sel'-
lTdl hanana SIiCl"'i. then ~pnnkll' wrth a thin layer
of \\:,fi:r Pll'Cl'S. Repeal Ihl~ l.ly<.'ring once more.
2. Spread the re l1ll1ll1ng I cup puddlllg evenly
o\'er the tOp of the Plrflit5. PIX.'Ss pl:mlC wnp
dm' ccly 011 th.· surflce of the parfaIts to pre\'('1It J
sian from forll1ll1g. Rt-fnger:lte umil well chllll·d.
about 2 hours.
3. WhIp the cre;lIll. ~ugJr. lnd \';IllIlb wuh an
electric rmxcr o n low spn'd umil frolhy lnd the
Sllgilr has dlssolwd. about I min ute. I ncre~se to
lugh speed and COrlfmue.' to wlup untl! doubled
III volume lnd ro ft pe.'ah hlVe.' fo r1lll·d. I to J
mlllllle~. Dollop c:lch parf;ut with Yo cup o f
IIic whlp pcd cream and garl11~h with a w hole
\"Jrlllb wafer.
To Make Ah ead
T he p:trfalu can Ix' dssembk·(\ through step 2.
co\,er.·d ti ghtly lr1 plast IC \\'rJ P. and n: frige r:lt,'d
for lip to 2 da}'\.
[jt:J t :J(itdwl [jip : T OO M UC H 8A N A N A
Some <eelpu fo , ~nana p arfalls use banana·
flavored puddlnSj. bul we discovered after lasti nSj
o ne Ihat th is was /ust 100 much ~nana. W e preferred
eomblnlnSj vanilla puddlnSj with fresh bananas and,
o f course, vanilla wafers for texlure, S" ndwlch lnSj
Ihe slices of banana belween layars of pudd ing
prevel'llS them from turning brown.
THE AMER ICA ' S TEST KITCHEN FAMILY COOKBOOK
[jv t!Kiklun Sip : LON G-GR A IN RI CE I S BE ST
Rice pudding may be pretty straightforward stUff.
but we learned Ih"t the.. are a couple of Important
factors thll t can affecl ln qu"lIly. First of all, cooking
the rice In water before adding any milk prevented
the pudd ing from la$ll ng overwhelm l nSjly of cooked
milk (the way many of Ihe rec ipes we tried did).
Once the rice was tende r. we added whole milk and
"IJII a bit of sugar and v anilla for flavor. Al so, long' Sjral n
rice proved a better option 11'1,,1'1 olher rice. Whh Its
moderale starch eonlent. lo ng·graln ric. made fo r
an extraord inarily c reamy pudd ing.
SI M PLE STOVETOP RICE
PUDDING
SER V ES 6
PREP TIME : 10 mlnuleS
TOTAL TIME : 1 hour 15 minutes plus 2 hours
chilhng time
:-111)' br,1I/1I vI Iml.~·,ttr"j'l rifl' will U\frk ill tlus rmil(';
just Sill)' aim)' ffllm "rollill/If ,if/' /,Iu b,IS/IIIIl; (lr JM'
mlllC. um,i,1l milk {(III &t sub1tilUtcrljnr u1W/t, milk.
2 cup s wat. ,
cup lon Sj·g,eln rle.
y. t easpoon sa il
" cups whole milk
% cup sug ar
IV. teespoon s venille ex tract
1. Unng the water to a boll III a large S:tllc('pan.
Stir 111 the nce and salt. COWf. [Urn Ihe hea t to
low. and ~nll mer. ~n fr ll1 g occa510nlll),. un u l the
wate r IS J I n1o~1 fil ll y ~bsorbcd. 15 to 20 111 111UI<''5.
2. ~h (roWlVC the nulk until stCl11llllg. 1 to 2
rmn utl'S. Stir Ihe hOI mIl k and sugaf !litO the nce
and bring to J slow ~ lInmcr. Cook. Ul1co\'e r;:d
and stirring oftcn. until the tll l XtuTX' is tbic],; and
.1 spoon is j ust able to sun d up in the pud dmg.
~ bol1l 45 mlmm:s.
3. Off Ihe heat, ~ n r Ir1 tht, \';lmlla. Le t the mixl\l n.'
cool slightly before ~e rving o r rt"fr igl'rJte mu il
Chillt-d. abou t 2 ho urs. and ~cr\'e cold.
V,UII",Tl O N $
STOV ETOP RI CE PUDDING WITH
C INNAMO N A ND DRIED FRUIT
Sur Y. cup drkd fnllt (s uch as I":I.1SI1l5. cnnbcrnt.'S.
cht·rrics. O f cllOppl·d prunes or apricou) and I
teaspoo n CUlnl11l0n l1Ito the pudd mg w it h the
\'alllila cxtrae! In ~tep J.
STOVETOP RICE PUDDING WITH
CARDAMOM AND PISTACHIOS
SliT \Ii tl:"aspoon card:llmo m lI1to th e I'uddmg
with Ihe \"~nilla extract :lind sprinkle with I? cup
toosted choppl:"d plst:llchlos JUSI before Sl:"rvlI1g.
STOVETOP RICE PUDDING W ITH ORANGE
AND TOAS T ED ALMONDS
$l1r 2 tl:"aspoolls grated orange zest 1111 0 the pud-
dlllg wllh the \r.IllIlla exn~CI and sprinkll:" with It.
cu p toasted ~Iivcrrd almo n ds JUSt before St"fVlIlg.
To Make Ahead
The pudding C'1I1 be covered uglltly wll h plastic
wrap an d refriger:ued for up 10 2 days. II ca n bt.-
~r\"ed l'lther cold or hot, by reheAlmg III the
IlllCroW,l\"C on hIgh power for I 10 2 Illlnutl'S.
2 . Wlusk th c eggs, yolk, :111<1 Yo cup of the ~ugar
logetilCr III ~ brge bowl. \Vllisk III till' I1l1lk.
cream. bourbon (if usmg), \",,,ulb. 11Ullnq;, and
5Jlt. Stir m 6 cups of th e bread plecn and tOSS
together umilthl' bread IS soakt'd. l'our the nll:"-
tIIrc mlo the prepaT"l:"d bakl1lg dl~ h , cover 10000cly
with plasti c WTdP, and let Stand al room Icm pcra-
tun' for 20 minu!l:"s.
3 . Toss thc remaining 2 cups bread plen~, fCmam-
Ill!;2 tablespoo ns ~tlgaT, thl.' butter. and cinnamon
IOb't:thl.'r. rht'll spnnkle o\'CT Ihe top, pushmg
dO\YIl gl.' nd y to p:nru.lly subm e'"b't'.
4 . Uake unul th(' puddll1g IS do:ep golde n browu,
pulTs around the Sldt""S, and Jlggks wry ~h~h tl y at
Iho: ccntt' r, 40 to 511 mlnml'S. Let coolon J wire
rac k lInnl SCt but ,ull \\";Iflll before serving, ,[bom
-45 mmutc~.

BREAD PUDDING V A~I"'TtON

SERVES 8 to 10
BREAD PUDDING W ITH RAISINS
P~EP TIME: 10 minute s AND WALNUTS
TOTAL TIME : I hour 20 minutes plus 45 m'nutes InCl"elSC the bourbon to Yo cup and nucrowa\'('
eoollng t'me With ¥. c up ramns ulltll hOI. 1 10 :2 mmll1 .....
C o\'cr .md kt sle.:p unul 111\' r:lI'ms ha\'l.'
SdllI/lI"irl, bmllJ lik~ Prpl,"iI{l?~ hmll HI',my 1I'IlI'l' ptunJpt'd, lbom 5 miIlIlU.'S. Sur Ihe plumpl'd rdl-
Brl'<ld pnwid.·s ,hl' /1(os, Il'.\·m rr /trn'. -n'f Jlw/dIJl.1Z limy ~ ms, bo urbon. and 1 cup cho pped waln uts 11110
III' scn'f'd J US' lI'ilh 1111111/11'd err,1II1 (pa,~'C 650), but the bre~d mixture III slep 2.
fi'" 1m I'WIt mor,' Ifuml..", Imll. If)' I(lPJli",~ Ihe pml-
dlll.~ 1/11111 Cnrmlld Smuf (1IlI,~r 651), BIIII('r$((l/r!r
S {IU((' ~1<1,\'(, C/t,)M/<lI(' S tl l/(( (pa,~J(' 653) as
652), or
11'("1/. Bf/"<1I1 Jlr/ddil!~ is Ix-II (,,11("11 Illl' d ll)' il is JlfI'J'i'rI."d

4 large eggs
I large egg yolk MEA SUR IN G BR OW N SUG AR
Yo cup plus 2 ta blespoonl l ugar
2Y.. cups whole milk
2Y.. cups heavy cream
1 tablespoons bourbon (optional)
tablespoon vanilla ext ract
Yo teaspoon nutmeg
Yo teaspoon selt
12 ounces hlgh'quailly white l andwlch bread
(8 to 10 Ilice s; see not e above ), cut
InlO l )oS-lnch· square pleees (8 e ups)
IV. tablespoons unsalted buner, melted
!Ii te aspoon c:lnnamon
Brown suga. ,hoold be firmly pac:~ed '"to the ,..,.. .... nng
1, Adjust an 0\'C11 rack 10 Ihe lower-middle POSI_ cup lot an ace ..... t. meawre Fdl 1M eOfrect Oty mea.ur.
tiol1 Jnd heat the O\'en to 325 degrees. Llghdy w,tn tile brown ~r .. nd use tn. ... xt SmeU..1 c ... p to
co,n J I) by 13-inch bakllll; dl~h wnh wl;etabk oack'i
o d ~pra)'.

Pudding, .nd CUII.,d,

 Co L m :. _L
."e" J Uu.ntll :l17'-jP: IMPROVING IND IAN PUDDING
Indian Pudding Is a cl.nlc: New England denert
that's almost unfailingly not worth the time It takes
to preplHe. Mon 01 the recipes we sampled were
flavorless Or too dense. To Improve the pudding's
flavor, we blended maple syrup IIr'ld molasses to
sweeten the pudding end added" shot of v.nUl".
For the "'.lImlest texture, we reall~.d that a water
bath was necessary, The hot water surroynding
the puddin!il moderates Ihe l emperature, thus
preventing Ihe cuSlIl.d from cooking 100 fast and
drying oul.
ronsulltly, um il I.ll}:\· bubbl~ riSt.' to thl' surfac.:.
] to :! m mll1l'5.
4 . Pour Ihe cornmeal mi:l:tun' 11110 tilt" prepan'd
dish. wr:rp tightly III fOIl, and \.1.'1 1I1s1d,' th ... ro;!SI-
illS p.lII. Plan' Ihe mJ~lmg pan 111 tl1l' o\'cn and
can:rullr pour Ihl' oolllllg WJICr 11110 tlw pall 111m]
II rear/It'S halF.\·J), up tilt" sidt"S of th ... d l~h. Bake
ul1lil thl' puddm£ IS no long...r rlll1l1}' .me! has
gl'mly S1:t. aboul :! hours.
5, Rl'11l0W Ih ... h,1t..111g ,lIsh fmm til\.' \\";l l l'r balh
.md k! coolon .1 \\ Lre !";leI. for 20 111111\1ll'\ beforc
<;(.·rl'lI1g:.

INDIAN PUDDING To Make Ahead

SEIIVES 6 Th.· baked puddmg (,,111 bl' cooled at room Il'l11-
PRE P Ti M E: 10 m'outes p.:r:rlllr(.' for Ill' f() 3 110111"'\ bcfor.: "l·(I'Itlg:.

TOTAL TIME: 2 hours 50 mon<J tes (u'lcludes 2 hours

bak,ng ttr'ni!)

'/1w J!"ddm.~ '''d)' /1(' j/,II'lJr{" / !I'll/' 11 WJlp/(' I!f II'," CHOCOLATE-MARSHMALLOW
4
"/""'1I.i mill r/IliI/" , IIw/'li: S)'nlp <HilI smwl 11'.,11 MOUSSE
1111/1'1'('// Cmml (p,~~r 6.50), ", Cl'("JI Illml/" ife (Il',ml, SERVES 4 to 6
.~", P",I.I(' 6/3 .{olr $" I1Ie tIl'S ,I/.mlt usm.~ " 11\11.., /f,,,/,. PREP TL H E, S m,nutes
TO TAL TIME : 30 m,nutes plus 6 hoors ch,llIng I,me
4 cu ps plus 2 tablespoons w hole milk
YJ cup m ild m olusn (see page 508) ·Ii. srn'f..I!.!f/uslt IIII' ,~I'I!SrJ Inlll d(1I/L'l's .!f fTt'S1r
Yo cup maple syrup 11 1/;1'1)('11 ere,lIlI Um,ll(' 65U), <I'''.I!S 4frrJir 1111111, ,md
t easpoon vanilla ed rad .I~/I hrrr;cs. lk sun' /,/ "St II .\">o>i/'//II"lil)' r/It){,·/.nr
Yo t easpoon cinnamon IITII' ("" rll<>({I',1/t dill'S) b«.IU,t Iltr l/,IIW 1'( I/';~
\oS teaspoon ginger r/tS!rtl 1'1',,1/), deprnds <II, J/
Y.. teaspoon sa lt
Yo c up yell ow corn mea l , p referably 4 cups m ini m arshm allows (about 6 ounces)
sl one·grou nd (see page 159) Yo c u p who le milk
2 'arge eggs, lightly beaten 3 o u nces bittersweet c hocola l e ,
t eupoon co rnst arch c ho p ped fin e
% cup heavy c ream, chilled
1. AdJ\l~t an 0\'('11 r:lfk to tI'l' 10wer-l1liddl... po~i­ teaspoon vanilla .. trac t
tlOlI .md Iw~t tlw OWl! til 275 degn· ... ~. Li~lltl},
toal J 2-quJrt t~~lerok d"h or \}-illeh wlIfll': 1. Cook til<" 1I1:II,hnl.lllow", milk, :md thocobll' 111
dl~h w!th I'Cgl·t.lbk oil ~"ray. Co".:r th.: bottom .1 l1\(·dllll1l s.ll1cq'all OWT low h.'J I, whl ~kll1jo: (011-
of a IUJllHlg p.1n with .1 d,lh tow.:!. Urinjo: a k""tk SI.llltly. Lllml ml'itt'd .lIld ~11l001h, ~bOLll 4 l!limltl-<;,
ofw;!!cr to a hoil.
2. Tr:msrer the IIlLxttrn' 10 ,I t1ll·dlllUl howl ~nd
2 . B rm~ -I (Up~ or th.: milk. 1ll0bss.'s. 111.,,,1...
~)rlll'. \,;lIulb. nnll.llllon. gmgl'r, .md ~all to a 5inl-
111.·r III J llwdllll11 ~JllC.''',111 on'r 1I1l'dllll11 h ... al. 5t.J1 :KiiclWI !jip: EGG·LESS MOU SSE
Siowh whld, 1Jl till' cormnl·a1. Reduc ... Ih ... 1t"';!1 Wanting a smoot h chocolatey mousse without hav1ng
(0 10\\ ;!nd coot... 'tlrrmg In:<lu.:utiy. umil til('
to use raw eggs, we tested several different met hods
IllIXlllr... h~ 111I("\:'.·II':u ;l11d till" \\ Ilisk kJ\'l"l trdil~
unlil we fourul 0"", t~1 worked. To our surprise, the
\\hl'l1 ..!trred. about 15 I11I11U1l-<;
winning mousse had a very unusuallnllredlent-mlnl
marshmallows. Four cups 0' melted marshmallows
3. WIII'I. ill<" l·!OW. (·orml.1l'1.h. ;IIIU n'lll;Jll1lllg added Just enough sweelntlS$ and, when coupted
2 1.lbl',<;poolI' nnlt.. IOb...·lhl·T IlIml "11I00Ih. dlt"n with whipped cream, gave the mousse a siable, airy
~ Io\dy \dusk 11110 till" ('orlllIlCaI111lx1I11'1.·. h Kn'as ...
texture wilhout the use of raw eggs.
Ihl' ht·.1t 10 m ...dmm-In~h .lIId {·ook. "urr11ljo:

T HE A M ER I CA' S TEST K I TCHEN FA M ILV COOKBOOK

,~t 111sid\' ,I 1.lr~cr bowl of ICC water. Let ~1;Uld.
\\hl\kul~ olixn, unlll cool and thi ckened, 15 10
:W l1unut~~.
3 . Willp tlll' en'anl and \~,III1Il.t with ,Ill dectfie
mixer on 10\\ speed unnt frOlhy. about I mlllute.
I nl·I't'JS'-' 10 11I),:h spe~d and COn1IUUl' 10 whIp umil
-.oft pc,lk\ lorm (~et' page (50). 1 10 J mmml....

4 . Fold thl' wlnpp...""<l ('I't';uu uno till.' chocobt~

nUXlUI't'. k'JVUlg JU5t J fl'\\ ~ll't'ab. Spoon uno
W1IW gb~,<; Of ~:obkl~, eo\'\.'r wllh pL1sne wnp. ;md
n'&I~'i.'r.ne IlIml Sl'I befon' '>Cr.·IIl!:.', 3lxml 6 hours.

To Make Ahead
Alh'r hl'mg \)loolled 11110 Ihl' Will.' gb~'" Ih ....
IIIOU"I' (,Ill 1>1.' (ow red wilh "Listie wrap and
n'frlglTlt,'d {or up 10 2 days b('fof<." ~e rvmg.

CHOCOLATE MOUSSE
SEAVIES 6 10 S
PAEP TI M' : 10 m,nutes
TOTAL TIM' : 25 m,nute$ plus 2 hours ch,llIng I,me

l 'j( " /u.~/"'/U"/uy c/t'>("/,I/(', Jud, ,,, G/ur,mldl, .."

I krs/H"'~ StOff",1 J),,,I.!,/;,, ,'u;
recl/lt'. If )~lU lire
("",f",.,,1 "b,lUl liJ(' ri.1.! ,if {LlIImIllU{~ "Ill' ~J, ,IT
",,, C/h!(oJ/"(('·.\I,IT$/ulIIll/.)Jj' J/dUllt' (Ihl~( 610).
lIo1u(1r II.I(J 1/1'/ uS€" t:\.....). FUllr /(',IiIIOt",; L!( bmw/)', chocobll' IIILXtun.'. thl'II, followlr1),,: till.' phOlo~
"IiIl~I!t':/"II,'re/l/i'lufllr, I'r I,~III nUll (,/II hr' ~ub5riw/f"d 011 pa),,:e 612. geml)' told III th ... rt'1I1Jmrng II hll ..,\
J" r/,(' (.11"n'. \Ism),,: a rublx'f 'pJlUla.

6 ounc" b ln e . swee t o. sem Isweet
chocolate, chopped coarse
" I.ble spoon. (!Ii IIlck) unsalted butte.
2 t.blespoons lI .on~ coffee
t.aspoon lI.nlll. e.trac t
PInch sal t
4 ''''Sle .ggs, se parated
2 tablesp oon s su~ a r
It. cu p heallY cream, chilled
1. rvllcrow.I\" .... Ih., dlOeol~ l l' and bun .... r togedll'r.
wlu~kll1),: olh'n. 1ll1ll111ldwd aud ~11l00!h. 1 10 J
mllillte~. ~lIr III Ih~ colTl'c, vanilla. and s.alt. Whisk
III thc rolks om' JI ,\ lillie, llIJklll!; ~u re that I.'Jch
I~ lidly mcorpor.lI .... d belem' addlllg Ihl' IIl'XI.
2. \Vhlp Ihl' "'AA \lImes willl an d ..'cuie IIlIX"'f
011 low ~I>I.· .... I ul1111 foam}'. Incrcas.· thl' Spi.·....]
to 1Ill'dU1II1-Iugh 311d (OIllIl1\1~ to II hlp, <lowly
'prmklmg m Ih.· 'U~1r. Illllllthc \\"hll<'$ an.' shmy
aud form ~Ii ]X'Jk~ (SCl' pag ... 5~1).
3 . Whisk .1 (lu.lrI ..'r of Ih~ b..'Jlell willi ..... 11110 Ih ...
4. \Vlllp the cll..'am IllIh all ..-I,·crne mlXl'r ~I.·I 011
m .... dlUm ~pcl,d unlll soft IlI.'aks form. thl'll gl'nd~
fold mlo Ih.· mo\lS~'· ("'l' Ih.· phol~ 011 p.I).;..•
(12). ~pOOll 11110 IIUll' !;b~~c, or gobkt~, fO\'cr
wllh p!J.<;I1C Wf;lp. ami rcfnge rJIl' uIIIII WI bdOr.'
«'1""'111).:..lbout 2 houfs.
To Make Ahead
The 1I10USSt' (an be covel"l..'d lI);hdy \\llh pl.l'tl(,
wrap and rcfrip; ... r.lIl·d lor up 10 I (by.
!i£Jt:Kitcft£n !lip: M O U 55 E M AGIC
A goo<l choc-olaie moune should be creamy with
a deep chocoillte 111I1Ior. 51. ounces 01 chOCOlate
prOlllded the rich chocolate flallor we were lifter.
Sutter and 'ou. eg~ yolks ~ illle the mousse creaminess
and densIty without overwhelmIng the lightness. To
lighten the mouue further, we lound tlult II IuIII cup
01 heavy cream, whIpped and folded In after the
whipped egg whites. prOllided smoothness without
diluting lhe OIIera!! chocoillte ttavOl".

P udding. iI" d C"IIilrds

HOW TO FOLD IN EGG W HITE S
t. Whosk Inl QUlrter QI the I!'gg whllfl.
2. USIng a rubber spatula. cut through the cent.. 01 the
two mldurfl down to the bottom 01 the bowl
J . Pull the -,,,,Ia toward rou. 5C'~ along the bottom
.-rid then UP lhe sKIH 01 the bowl. genlly foldIng the
cnoeolate UP and ave<" the I!'gg whllfl
... SPIn lI'e bowl a Quarter lurn and repeal thl' p.rocess
unlol all the beaten white~ are just IncorPOraled and no
Ia,ge st~aks of whiles rema,n '''sible
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK
CREME CARAMEL
SERVES 8
PREP TIME, 10 mlnulU
TOTAL TIM E, 1 hour 20 minutes plus 1 hour
coolmg lime
TIlt mmlllrl is III'SI 1!I1'IIoIT('r/ ill a U'<!lu-«II<lrril Ii,,,,
5., 111111 ylw {iIIl gllllg(' lIS (<l/OT lIS il muk$. /3;. (IlrrJII/
/IrIIllIIi,\\! thr (""'!IId, as il,\!I'IS rXlrrmely h,lI.
CA RAMEL
cup sugar
Y.r c up waler
CUSTARD
] larg••Slg'
2 la. g ••Slg yolk.
~ cup I USIar
] cup. half-and-hall
1 Y.r leas poons n nlUa .. Iracl
PinCh sa il
1. For the cOlt:Jll1d: Bnng the sugar and water
10 a boll III "' co\,,·.e(\ nll'dlUIll saucl.'p",n over
lIledlUm-high heal. Once boiling, unco\'er :Ul(\
connnu~ to bOll tlIlUl the ~yrup is slr.lw-colorcd
and ' .·glsiers .300 degTed o n :t a ndy ther-
TIIOTlleter o r mSI,l1!t-read thermomrter. about
7 minUiL'S. R ed uce th e heat to medium and
continue (0 cook lllUil the sym p is dCl'P amber
and I'l:glster~ 35() d q:rees. 1 10 2 minllk"S longer.
2 . llI1111edl,ltcly n'lIlove the pall fro111 the helt
and. working qUIckly but c~refully. pour about
2 IJbk"'poolI~ of the car.lIncl into each of il
ungreased f.-ounce O\·.·nproof t:JlIlck1lls. Lei Ihe
car.und cool alld harden. about I:; 1II111utes.
3. For the cu~t",rd: Adjust all O\'l'l1 nick to Ihe
Illlddll' posmon ~nd hl'Jt tI... 0\'<."11 10 3:;() degrl't'S.
Bring a kcnlt.· of WJler 10 :t boil.
4. WIHSk the eggs. yol ks. amI sugar together 111 a
large bowl. H .·at the h~Jf-and-h.llf in a medlUlll
'<.Iucepan over medium hC~1 until swannn..:.
about 7 mlllutl~. Off thc hl·lt. gently whisk the
w;arm half-~n(I-half. \';IlIIlIa, and s:th lIlto Ihe egg
IlIlxtllTl' unul JU~I combll1ed . SII':IIII the tnlxture
through ~ fine-tnl'Sh qt:Jml."r imo a bfb~' 1I1e~sur-
111£ cup o r pitcher.
5 . Cover thc bottom of a roasting pan With l
dish towel and arr.lIlge the caramd-filll'd t:JlIle-
kim 111 the pall. IIl.1bng sure thl'Y do 1101 touch.
POur lhe custard eve nl y 11110 the t:JlIlckm~. ['bee
the pall in the own and carl'fully pom enough
 UNMOLDING CRtME CARAMEL
bOiling waler U1I0 the pall to «.. aeh partway up
the suk-s of lilt: r;l111c kms. Cover tbe enuf\.' pall
loosely with Icul and b~ke until ~ parillg knife
lIl'>Crted halfway bctweell the center Olild edge of
th., custards comes o ut deall. 35 to 40 mmUll'S.

6 , Transfer the custards to a WIT"(" rack and 11'"1

cool to room temperature befon... servmg. about
I hour. JUSt before ser\·mg, utlllloid the custards
OntO mdlvidual platl'S, followlIlg the photos.

To Make Ahead t . Shde I pa"ng knlll around Ihi pen .... t,.
of the
\301h Ihe U1dl\'ldu:lJ creme nr.ulIels and the rlmelon. presSIng lhe bl6de "'~Sl the ... de 0 1 the dIsh
fa1l1il)'-~l)'1c flan Clll be covcred IIg11lly with plas-
tiC wrap l lld refrib'Craled for up to 2 days.

Family-Style Flan
Eggler Ihan c rilme caramel, thI s Spanl5h
versIon of c rilme caramel holds lis shape
better .nd can e/lslly be mllde lnlO a large,
Single dene rt to serve. crowd. Prepare Ihe
ca ramel a s directed, but pour It Into a g· lnch 2 . Hold en Ind,v,dual !-ervIng plale over ltoe tOP o f the

fOund pan and swirl to c oat Ihe bottom (hold ,ameIc,n and swlttl)llnverl

Ihe edges o f Ihe pan with hot pads, as the

pan will get quIte hal). Set aside until Ihe
caramel cools, aboul15 mlnu les.
Increase the number of egg yolks to 4
and add a 2·lnch piece of lemon ze st (see
page 640) to the half·and ·hall when heal ing
In step 4. Sira in Ihe c ustard as directed and
d iscard the lemon peel. Pour Ihe slrained
custard Into the pan .nd bake In the waler
balh as d irected. Increasing the baking time
10 60 10 70 minutes. I . Set Ihe phlle Of! IIIe counte.tOP and Shake the """,,llIn
gently to .e!...se lhe c\/SUltd and ca.amel

IS A WATER BATH WORTH THE TROUBLE?

Some P\.IClCllngs Ind CU51 ..ds. as well as some cheeseca~es. are b1Iked on what Is termed I "wat•• bath." whlcn means Ihat
1M pan the Ilem COOk, In Is J;lartlallv Immersed In wlter Using a Wiler balh helps to o.oleel dehclle custlrds I.om cook·
"'g tOP QUIckly and dryIng OUI 1M wale. insulMes the puddong bacall.. It cannot e"ceed 212 deg rees before converllng to
steam; the a" tempe.atu.. of the QYen. on the Olher hand. is mox:h hIgher Ihan Ihl s. The waler a lw helps keep lhe Inle"o. 01
ttoe oven humid. fUfltoe' preventIng ltoe custa.d from dryIng oul Here ere some t<J;lS tkal make using a w.ter bath ,asler

-..----_/
1. '"- the bonom of ... II'''' 'OiIstlng
pen WIth a d,,*, towel ThoI .nsulales
lhe boltoml O'lhe •...,.kons and
kNIH lhem from sl!d,ng eround
l . Place the rarneion -lllied roastIng pen J." PiJI. 01 longS WIth rubbe< bands
In the oven. then c.a..luny pour on the w.apped Iltound lhe ends makes 1\
boilIng waler The wat ... VoouId come muc.h HS .... 10 ~It the .ame~<n$ f.om
partway up IIIe SIdes o f ltoe .ameklns the pan

Puddings Ind Cu.l . . ds

 TOPPING CR~ME BRULEE
Be loU.e 10 bu.n ltoe sug •• 10PPIf'I9 on I"" c.""" btuIN
""I belore H<VIng. II done 100 fa. on advance (more lhen
a half hau. or soJ. lhe c..-amehZil'd suga. 10PP''''iI w,II
softet"l and ........ Iually Iu.n 10 IIQuod c ... "m~ FOf II real
show, do" .n 1'0f"I1 of)'Ol." gvests

1. Alter SP"nkl"'g lhe sugll' over lhe sufi6Ce ollhe

<:uSI".d. 1,1t and 1.01'> It'••ame~,n 10 d,slflbule ~ne suga'
In" Ih,n. even laye'

TO 6Crueve ttoe des-red rocnness. Our .eclpe lor cr~me

btu," u~ 10 t'9Q )'Olks

CREME BRULE:E
SERVES 8 2. To ca.amel,ze lhe suga., sweep lhe "~I.om the
PREP TIME : 10 m.Jnute~ D<!flmete. ollhe custard lowa.d lhe m,ddle. keep''''iII",
TOTAL TI ME: 1 hour 10 mmutes pluS 6 hours llame aboul 2 ,nches above II'Ie .amei<>n. The IoU",,,
.s
chllhng t,me p'OI)e<ly CI'IramehZed when bubbR"'iI "nd d<'&Q gold'"
brown Cas on the pholo aboveJ
,\.'", "'ITI,ww\!ll'. " Hmlll" k"II Imlhlflf ,III' d«I'4'$'
,It/"'UIU '~I.II,"w hI cu,/,mi, ,,", '! '("t'IIt""'J ,~r r.\If,""
II'III.'~·(," ul/,I IIII' )",Ik! III 51('1' J, filii Ill' w(l/ 111)/(','.1, 1 , A{~uSt ,111
on'II r.Jck 10 till.' IO~~'l'r-II l1ddle PO~I­
h'f III/' 'dr,lIlIl'iI:z('{/ mg'" ITII;;I, II..., rN,l/lIIlIfml rrrr- \1011 ~IId
he,ll till' 0\,\'1I 10 JOn deg r<'\'~. Cowr
/l1I/"d,. _,,,.\!,/f (SIIIII('I/rru'S S<lld ,IS Srr.c"r i/l IIII' Rill/I), till' bottom of ,I roamll).: pa ll wllh ;"\ dl~h IOwe1.
U'/lIri, 's ,,,,,"1,11,/,· 11/ mMI grNt'r)' ;;I"'I'J ,/lid .e,I'''''''''1 ArfJlI~<' l'i!;hl (,-OIlIKe ralllddn~ ill Ihe p,m.
,(ol'''' sh"I'S. RI',CII/," .~r,ml/l,lIi·d SlIg,!r 1/'111 IIwk II! ,I makmg ~url' Ihey dO Il 't louch. Brmg ~ h,td., of
1"11(/,. "111 IIsr 0/11)' I 11',/sl""'" pl'r cuslrlrd If !W IN w:lIn tu ;\ hUll.
.>!I,II/'lUl "'lIIrk;/ls. wlt,dl /I.mllllll)' 1I,.ld 4 ,,, j !l1I1I(($,
)~III /II,I)'./IJII/III,/l 1',>11
h,lI'(' '·/I,m.ell (IISlotr./IJ,lj/,.r." WI 2, Combllle :2 (UP~ of till' cream. Ihe gr~nll),lIcd
('.\",/ ,_rrr ," W\' wsrdn/". sugar. Jud sal! III a medIum s;lun'pJ.II. S("r.J~' tlu'
,,:cds from (he vanilla bCJn Jnd add 10 Ihe pan
" cups h e.vy cteam, chlll.d with the pud. Hnng Ihe IUlXlIlfl: 10 ;1 bod owr
~ c up g r.nulated sugar nll'dlllm 1ll'~I. ~lIrrmg ()("ea~ioll;"\l1)' 10 dls,\O)\"l'
P in c h salt Ih .. supr. OtT Ihe h .. al. cowr and leI Sleep lor
vanilla b.a n , ha lv ed lengthwise 15 mlrlUll'S.
(se. p .ge 619 )
10 I. rge egg yolh 3 , SlIr III thl' rcm:llning 2 cups crl';III1. Placc Ih l'
y. c up IUrb ln ado s ugar (see not • • bo .... ) ~'olls III .1 brgl' howl ;md slowly WlllSk III 1 fUP

THE AMER ICA' S TEST KITCHEN FAMILY COOKBOOK

of Ihl' efl:am m lXHln: until ~lIlooth . \Vhl sk III Ihe
reUl.lll1H1~ cr,'am IlIlxtun: u nn l Ihoroughl y (0111 -
bmerl. ~ Iralll tllrouj.;h J fine-mesb SIr:liIl CT mto a
largl' l11e,Nlrmg flIP or pltche'T. Pour 11ll" (USlard
"\'enl )' 11110 Ihl' r:lllwkllls.
4 . Ptlt:\.' til\" pan 111 the own ,111.1 (an' full y pour
\'lIoug.h bOIling wall'T nno th e pan to n':leh two-
thml, of th,' wa\' up the ~Idl~ of Ih e r:lrllekms.
U,lkc IImd thl' (CIllC1" of Ihe eu~t.lrds an' J USI
bardy 'l't ,md In' no lollb't:r ~loshy,]f) to 35 111111-
ut('$ (25 10 30 lIlU1ut('<i for dl.1llO\\ fltll,'d dlshcs).
5. [r.1I1~ Ii: r
til<' r.ll nd.. m~ to a win' r..d. J11d let cool
ttl mollltemlll'r:l IUn.', about 2 hou r;. St't till: r:l1lll'-
kms 011 ;1 bJkmg ~lll'.:t, (O\'C T ughtly with rbmc
TE A- LNFUSEO CREME BRULEE
Kno t IOgeth,' r Ihe qrlllh'"S of 10 h,lh""' of IT1 ~h
iJreakf.I'i1 tl'.1 and ~lJbmtu l e the (l'J bag~ for (he
\'.1 mib bcan. Afl,' r Slecp lIl g, ~(iu ee;ec Ih(.' hah'"
With tol1b'"" o r pn'ss IlIel1l 11110 a me~h ~lr,L1lle r
~e l OW T a bo\\ I 10 eXtTlC I all Ihe' liqUId. \Vhl'l-.
I IC'lspoon \'lmlb eXlr.lC t 11110 thl' yolk. 111 ~tep
3 bl'forc Jddmg the cream mixturc'.
To Make Ahead
The cu~!a rds Cl ll be prc.~PJn."d throu~h Step 5.
cowred lightly wllh pb~l1c wur. ,111<.1 T\'trl~c'r­
ltcd for up 10 4 days.
[jeJt :Kiklrl'tl [jip : B E TT E R C R E ME BR O d : E

Wr.1p. ,md t"l.'frJ l,:er.lll' 011111 (·old . about -I hou TS.
6 . )U'1 b,'fon: ""TVIIlI,:. um:owl" till" r:l1nek m~
;md gently bIOI the 1O]l~ d ry wllh a paper towel.
FoUo\\ I llg til\'" phol m Oil 1'.1);,' 61-1, ~pfl nkk c",Kh
r.und..111 wllh 1 y" 1".1'P00I1' IUlh ll Mdo ~Ul,:aT, Ihc'n
,h.lke 1Ill' r.1ll1eklll to <p!'I'ad the ~\lg.1r III an l'vcn
I.lye r. POllr out Jny eXCl"li 'UI.,'ar :l11d 1"lpe :1\\,:1)
lrum th,' lIlSlde rlill of tIll' r:1Jl1l'klll. I!.,'mt" ~ torch
.111d u r.lIll ehle !III.' ~u).?r, R efrtJ,:er.1 le the r:1111e-
1-.111', unco,,-'n.'.!. to n.'dull Ih,' CU~IJrd,. ]f) to -15
I1II1'lIIC'~ (bill no lol1h'1.·r). S.:rw,
A perfect crem e brllL!!e should be deCldenll y rlch
and to p ped wll h II b r ittl e, p ape r-Ihin she.1 of
burnl sugar. Too allen, t he custard Is too leM and
ru nny and t he top ping Is so thick that It p racllcally
requires II hllmm er t o cr ack. For the smoo t hest,
richest c uslard , we lellrned that II lot of eg9 yolk s
were nece ssary, liS wes h eavy cream . As for that
cllrame lize d sugar 10pplnS!, we quickly discovered
that I he best tool f or the Job was II si mple lorc h,
Available li t ki tchen specialty sto re s o r your local
hardware store, II smali l arc h Is Im perati ve for
property caramelizing the sugar.

VARIAn o ,.,s
ESPRE SSO CREM E BRULE E
Ollll( tl1l' v:nullJ bc,111 and add 1 (~'3spoons
II1~LlI1t e'pT\'~w powd,'r and I Il'lspoon V<lllIlla
,'XI!';\C! to d\(' h"J''Y (n.',\t1I befon! ~tlr rn lg 11 lIilo
Il1l' )"0 11-. ~ IrI SIC'P 3.

Testing : Th e Best Torc h

A (orch I' :lbOUl Ill.· only way to dfl'C[\\'l'iy e ,IT,LIlll"I1 11' til" <llf(.1r
tnppLllg on Creme U n'tI~l'. \V,' I~'sted fOIlT br.lnd~ o f SIllJII bU(JJle
I-.ttdll'U torrhc'~ ,1I1d ;\ h.mh\~l rl'-Sto n: prop~lIC IOrt:h-dll' f;worlll'
.:imln' of pn.)I-;.'<~lO l1 ~l cOll k ~-.1l1d fOlllld till' ,midi br).,\l'r, lHlICh
l'I1l',lp.'r prop.l11" Hlrch th l' be~! nfthe bUllch. Bill \1 <; ;101 ,I tool
tl)r tlll' r.11IIl hl'.!rI,'d: It putS 011';1 ~ ll,:l11 licJIlI ibme ,111d th"fl'fore
r.lr.lIl1dl ~l"i th,' "tih'":lT lHueh r.l\1l'r dUll tIl<" lower-pmwr kitchen
l1I()dcl~. rh c 111000t w!tlt-I)' a\'JII..hk br.llld. I1 cr n zo ll13 tie Propan e
Torc h (S 27). \\ork ..d \wll 111 our kllchel1 10..-';1.\. Ilo\\'e\'(T, If yo u
In' relllce,1I1t to 1L~(' ,I 111~h-po\"·n.·d prol'arll' IOrch. w,' ('an J.I...:)
!'I'collll11end th., Bc rll zo l11 a ti c M icro Torch (S:!'J,95). rll1'i
hIl1~nc~pllwen.'(1 IOrch p<:rloTl1ll'd adm,rably Jnd \\~l~ :I\";1ilahlc' In
11l0~t ,'oOI..\\Jfl' ~lOrl'S.

P u dd i ng • • ro d C UIU r d l
FRESH FRU IT T RIFLE
SERVes 8 to fO
I'IIEP TIME : IS mInutes
TOTAl. TIME : <15 mmutes plus 6 hours chilling t,me
H"mCUh!.Ir 1;""11,, IJwldm,,z (/~~~ 6()7J 1,ISIrs !x-,t 1/1
tillS dislr I,,,, illSld1lf IlIIdd"tl! works, I("~ -l i'I' ,1,,- ,,!/I..
111/11 frr.<lrly lI!.rli.. I I lUll/X'd CIT',I'" (/"'\'(' 650j mill
IIII' kil/1 11;(('J }IIJI I>{{..(f' Srft'lIIl If J~'" d",,) hoWl." ,I
mJlr IIt'wl, " I"IXI' .,z/,/Ji b.'I1{ tllIl" Ilhlt /t,"ds J It, .,
'1",lrIs. ,"II /1(' IIstol, i.rm""://,II\'rrd I",r llld ...tkr ""'1'
/0(' SlIhSllllllf d{.., Iht 1'/.,111 1",,11111 {<I/.or
I quart strawberries, hull ed ,lind quartered
2 cups raspberries (10 ounces)
2 f;UpS blueberries (10 ounce.)
slor.·bouj;lht pound ca ke (I pound)
6 tablespoons Grand Marn'.' or light rum
" cups vanilla pudding , chilled
cup heavy crum, chilled
tablespoon IU'ilar
1'lllpoon vanille ex t ract
2 kiwi s, pee led and , lIc ed Inl o Y. ·lnch-Ihlck
h.I' moon s
the: sugar has dissolwd, ,loom 1 !l\mUI,'. I n er.'J<l'
Ih,· speed to 111gb and ('011(11111<' to whIp tuml
<moodl and doubkd In \'olume, ,lbollt I to J
1111111J1l~, Spl'C'Jd Ihe whipped Cn;'Jl1I o\'.. r Iht."
, 11111..d nilk alld dungk th,' 1..1\\ i <!tn', around
till' ,'dgt.",
VARIATION
CHOCOLATE TRIFLE
Sub<I1tUle chocolate puddll1R for the \·JIl11b.
Omil thl' bludlCr rll'" alld u...: 3 poul1d~ ot' ra~)l ­
baril'S, 'Ir~\\bc.'rr1l...;, or A nnx of 1101h . 011111
thc kiWI ~nd !,:anmh thc top of tilt' tnlk- wllh J
dUSIIIl!( of cocoo powd~'r or 2 ot1nce~ I;rJt,'{1 or
~ha\'ed bllle .... \\·c:t·1 chocol.u,·.
To Make Ahead
TIll' tri fl e C;1Il b,' p r"pared Ihroll~h <Iep 2, r o\'-
en'd ti);lnly with p l.JSI IC wrap, and n'trigcrated
to r lip 10 3 day...
Se.Jt J{ildw. Sip: TRIFLE SHORTCUTS

Trifle is • Clanlc BritiSh denert o f sponge cake

1. G"I1II~' nux dw l>l.·rn~~ log\,ther 111 J
dll' pound cAkc UltO Y,-1IIch-dIlCk
CUI ",,('I! ~hcl'III half
2, FollOWing Ill,· photO'i on pJftl' (, 17, shmgk a
Ihml of tht' pound ('akt' <h("; III till' houolll of a
J- to 4 -<ll1art milt' dish , Unl)h dw ('ake shct"S with
2 tabksiloons of th,' Gr.and Mlrnwr. Sprankle half
of tlw bcrm~ o\'cr tl", cJke. follO\wd by lulf of
dR' puddmg. Rep";!t \\'lIh another by,or of c"h..
GrJnd ~brlller. bcrrlC'S. and pudding, Shlllgle
the fCmamlllg pound r~ l..e on'r th" !.ast b~""r of
puddmg and bn"h \\'lIh tlll' fCllIAIllIlig Grand
M ,lrll1l' r . Cover 1I);11I1y w1Ill pb<l1c wrap and
rdri)..'t.'rat" unl1l chlll"d. al k'J<1 (, hOl1~.
3, \Vhlp Iht' cr"JIIl. <1Ij,>;\r. ,lIld \'Jmlb wllh an
eic-ctrlc mIxer <~'I on 10\\ <]w ..d llmil fT()thy and
bowl. Cut
layered with fresh frull , cuslard , liquor, and jam.
shct"S , tIll'l!
Howe... er, Irille. with all lis components, lend s to
t<lke a good deal of time to pre par • . Our goal WII$
to trim prep time where we could . Making the cake
takes the greatest .mounl 01 time, 50 we opted
to try store·bou5lht cake. We experlmenled w ith.
... arie l y of different types and prelerred the del'lse
texture al'ld buttery flavor of pou nd cake, Sara Lee
Pound Cake, found in the freezer section. worked
the best , Fo r the filling , we found we liked. simple
combination of vanilla pudding .nd mixed Iresh
berries. Fruit preserves and jams were deemed
unnecessary because they made Ihe trifle too he.... y
and o ... erly sweel. To en rich the cake's 'Illvor, It Is
trlldittonlllly doused with liquor. We liked Grand
Mamler best, thOU5lh light rum tasted 51ood, 100.
W ithout the kick o f the liquor. the trifle {lIsled Ilat.

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

PREPARING FRESH FRUIT TR IFLE

1.Arrange slices of ca~e. lalien-dom,,'O slyle, in ~ c"de in l . Llbe'aUy brush the cake slICes With 2 tablesPOOnS
the bouom 01 the bowl Or d,sh. G'and Marnie, 0, hghl 'um.

3. Scauer half of the berries over the lOP of th<1 c~~e 4 . Rep<!at the lay<1rong 01 cake. liquet, 00'''<15. and
Sp,,,,,d half 0 1 the pudding OV<1 r the f,u,t. leaVIng a )1·;nch pudding TOp with th<1 r<1ma,nlng cak<1 .Ioces and brut>h
borde, 1111 around WIth Ih<1 r<1ma,ning liquor W'ap the bowl on plastic wrap
ar>d 'el"ge'lIle 10' at least 6 hou's.

5. 8<1IOfe serv,ng . spread th<1 wh,pp<!d cream In an ev"", 5. Sh,ngle the k,w, shee. a,ound the edge 0 1 Ihe ,,,lie ar>d
layer over Ihe lOP of lhe chI lled Inlle S<1'''e

Pudding s and Cu s ta , d s
 2 . Hring the crea m and 1l1l1k 10 J sumner 111 J
Illl'dlUlll saucepan ol'er 1l1edllllll he~L \tIffin!;
OCC:l ~lollally. R elllon' the p~1I from till' he:lt and
slowl)' whisk about I cup of the CTl'~1l1 rnixllm:
111to the )'olh. Slowl), \\h lsk the yolk ~ back II1W
Ihe nnrn rnlXllrn'. R eturn the pan LO low helt
and cook, wllLskl11g const,lIl1ly, ul1IiI the mixtuTl'

J tlll c ken~ slightly. CO~IS the bac k Of:l spoon \\ Ith a

dnn film,and n'!tiste rs 175 to IKO d l'~~L-S 011 In
inst,111l- TCad till'rmOmell'r. 7 10 9 rl1mutl'~.

3 , Strom tht' nuxturc through a tinc-mcsh

<;lr~1Iler into 1Ill' bowl with the chacoble :md let
st.md tor 2 11lImrte~. Slowly whIsk till' mixtun'
unul thoroughl y COlllbrrll'd . Stir ill thl' l':tnill,l,
Jud Ihl'u dwidl' e\'CIlI)' among ~lX 6--QlIllce
rollWklllS. COn'r wnh pbstl c wra p Jud rcfnger-
ate IIIml firm. ,11 lea'>! .j ho u rs.

V,fo.Ar,fo.rrO N
MOCH A POTS DE CREME
I-leat 2 Icaspoons 1J1Sla11l <'<;presso powd.'r WHir
The" hwiv,dUilI Choc(>l~tu POt s d e C,~ ar. a gr.a\ the cream and nu lk lIllxture ill ~tl'p 2_
milke-ahead (!en...!

To Make Ahead
Th.- rim de (feme can be cOn'~d tightly w1!h
pia<;tLC wr.rp and n-friger.rtl-d for up to .j da),$.
CHOCOLATE POTS DE CREME
SERVES 6
P REP TI ME : 10 m lnvl e$
TOTAL TI ME: 2S mmutes plus 4 hours chIlling t,me

I ;/Jf IIIf /1;:. 1J,.IIW I.'!Wil(Xrrul'. lIS" Irll!h"I'M/i'I' c/W(,"

/,r/(' sur/l III Glur,mlc/Ii or Ilas/,<'Ys SjI('(j,r/ I)",k . If j~t .7{Ucf!uUI mp: N O - B A KE PO TS DE C R t=: M E
, ubsrirll/r,(1! (1,.W/,lIt tlU/IS ,{.'f 'lit (/"'("/,J/l', II;- SIIn' A notably rich , French interpretation of puddlnS!.
I,' mt " hi,I!/"'J'M/Uj' bMwl SII(I, <IS Ghmlrdel/; I,ir· p6t 5 d e creme are traditionally baked In the oven
1("1",11'('(1 clIIJlS. in a water bath, b ut we learned that they can be
p repared In an easier fashion on the stovetop,
6 ou nces bitt e rswee t c hoco l",,,, like custard_ The trick to per fect p61S de crl!me Is
c ho ppe d line balancing the r1chness l!Ind the texture. Too m uch
7 large egg volks crum , egg yolk s, or chocolate, lind t he pOts de
)II c up l ug at creme wlll be Impenetrably dense-more like a bowt
Ii teasp oon JIII I of Irost lng than II dessert_ After experi menting wilh
1)11 c u ps he "vy cre am different ratios o f heavy cream and eggs , we found
)II c u p Who le m ilk we p rel erred Ihe c ream eUI with a little milk and a
teas poo n va nill a extract l ot 01 yolks. which make lor a silky- smoo t h textu re_
A s lor the ch-ocolate , high -quali t y b ittersweet Is
1. Pile.' the ( hocolall' III a brg,' bowl ~Ild essentll!ll for Its lull 'Iavor_ We tried bargai n brand S
~t"t .1~ l lk·. Wlmk ,he egg yolk~ . Sligar, 3nd sal! and foun d the results terribly bland.
co.-l,ther in J howl \lllril ~ mool h.

T HE ... M ER I C ...· S TEST K ITC HEN FA M ILY COOKBOOK

FROZEN DESSERTS
 FROZEN DESSERTS

ICE CREAM ICE CREAM PIES AND

OTHER TREATS
Vanilla Ice Cream 619
Choco late-Dipped Frozen
Chocolate Ice Cream 620
Bananas 627
Chocolate Chip Ice Cream 620
Simple Ice Cream Pie 627
Mint Chocolate Chip
Grasshopper Pie 628
Ice Cream 620
Mud Pie 628
Oreo Ice Cream 620
Ice Cream Birthday Cake 629
Ginger Ice Cream 620
Spumoni Cake 629
Maple-Nut Ice Cream 620
Caramel Turtle Cake 629
Coffee Ice Cream 620
Double Chocolate and
Strawberry Ice Cream 621
Peanut Butter Cake 629
Peach Ice Cream 622
Can noli Ice Cream Cake 630
S'Mores Ice Cream Cake 631
SHERBETS, SORBETS,AND
Frozen Snickers Ice Cream
FLAVORED ICES
Cake 632
Orange Sherbet 622
Strawberry Ice Cream
Lime Sherbet 623 Cupcakes 632

Raspberry Sherbet 623

Rainbow Sherbet Surprise 623
Creamsicle Sherbet Surprise 623
Berry Sorbet 624
Lemon (or Lime) Sorbet 624
Melon Sorbet 624
Orange Sorbet 625
Grapefruit Sorbet 625
Peach Sorbet 625
Mango Sorbet 625
Pineapple Sorbet 625
Flavored Ices
Lemon (or Lime) Ice 626
Grapefruit Ice 626
Cranberry (or Pomegranate) Ice
626
Grape Ice 626
Minted Earl Grey Ice 626
Margarita Ice 626
Mimosa Ice 626
 SEEDI NG A V AN ILLA BEAN
VANILLA ICE C REAM
HAKE S about' Quar,
PREP TIME : 5 m,nule1;
TOT"'~ TIME : 4S mInutes plus 6 hours refrigerating
and freezIng tome

I)" '''" Slr/I.</II1/11" "'u:fill or I/,'''{.II milk. lig/II (mllli.

M Iml{.rmr/-Imlf ill ,/lis .mlle. )jIU «III us,' 2 /(\ISIJllOm
'!( '1,;,ill<1 ,'xm;f/ ;/1 jlldel" ,!f Iii,' 1IIIIIIIa I"'IUI, /1111 )lIlU
II,.lIl1tw/", Sf;, /lIe (XI(,lrt j"", the (llil/l'Il WSlllrd jlls/
bf(.m'lIm'lIJlI.lt ;11 Sltp 4. [j;' (Im'ji,l /wl ((I leI ,IIt CU:!-
/dr/I il/mller 'ifrrr addill.~ the ~J. all, icr (Tf'11"'$ tlrr
/11".'/ !f ('<11m 1I111,ill <I lI'ffk I?f tlmrmll,\!.

l }1j cups whole milk

l }1j cups h •• vy c ream
Yo cu p l u g;Jt
1 van illa bean, split lenvthwisil lind seed s
rem oved (see the p ho t os)
4 large eg9 yo lks

1. S.'\ ,I fin<'-mc<h str.lim:r o\'-'r ~ IIwdium bowl

Jill! <<'1 the ~)\\I 111 J br);l'r co ntJ.lIlcr o( !«'
\V.lll'r. H.'ll the Ilulk. CJ\.>JU1. }Ij cup or ell<" <l1gar.
and till" vamlla !;I.·cds and pod III .1 Illl"dH1I1I saucoc--
p.m O\'cr moc-dlUnl hOC-At. ~urrmg O((";iSIOIlJlIr 10
dw.oln' the ,ulpr. unul ~tl'am appcArs and th~'
mill-. I~ hOI ( 175 dq;r('los), about 5 mlmu~-s.

2, Whl'lI til<' milk ImXIUf\' I~ hoI. ill .1 <;l'par:lll'

Im __ I. wlll~k till" c~ yQlks ami rcm:llnmg Yo Clip of
'Ug;IT logether unul ~mootll. followlIIg the pholO"\
on 1'.lbl' 020, slowly whlsl.. ~boul 1 (UP of the hot
111111-. 11I1."tun' 11110 the c~ yolh (10 t~·lI1per). Then,
~lo\\ ly whisk Ibe t~'IIlpt.'f\'d e~ )"01"'-<; back ililo
Ihl' rcnummg ilot !lllik. COIIIIIIIIC to coo k tile
(lISt,lTd O\'t'r ml'dlUlII heal until It IS \'Cry hOi blll
nOI ,Immermg ( IBO to IIG de~n'l'$).
3, SIr:lln lile Into the bowl set III the ICC
(ustarJ
huh And Il'l cool. ~Urr111~ OCCJ<;IOIIJlly. for ;looUI
HI IIl1l1utl.... Relliove Ihe (uSiaI'd bowl fmln the in'
hath. COWl' tightl), wllh pl.,qic Wr:lp .. md n'friger-
;111' 1111111 completely chilled. about J houTS.
4 , Whl'n chilled. ,m the CII,urd thoroullhly, tlll"n
pour into the In' HOC-Jill rnadlille CAIliSler. Churn,
tollowm~ the mal1uf;Kturer~ IIIstrllctlOlll. lInlll
Ihe IIlIXIUf\' r~'"Sl'mhkl wii-'l'rw icoc- en'am.
lhn .. fer Ih~' In' en'JIIl 10 An .IITllght eontallu'r
and pf\~ pbsllc ~'r:lp flush J~'Jm~1 Ihe surf.1Ce.
Cowr till' rontallll'r Jnd frn'ze uillil 11K' IC ..
l"TC:lm " firnl. ;lboU! 3 hou .....
5,.,t J(Ucfu:1I !iip: CUS T A RD IS K IN G
The secret to greal-Iasllng homemade Ice c rellm
lies In 115 c unard base , which consiSts o f egg yolks
lind cream . Yolks determine an ice c. ellm 's richness,
bY l if 100 many are used , the Ice c ream will take
on an unpleasant eggy flavo •• Uilimately, a cu stard
base containing four egg yolks g ave our Ice cream
the Ippropr.llie silk iness without overpOwering the
other Ilavors. Cream ad d s smooth tuture , but using
too much cream can turn the Ice crelm Into buner
during Ihe churning process. Alter e.pe rlmentlng
wIth varying amou nts o f c ream, w e sellled on an
equlll llmount 0 1 hellvy ueam and who 'e m ilk. Thi s
.alio provided custllrd Ihlll wa s sm oo th and c reamy,
without an overwhelming dairy flavor.
TO Make Ahead
TIll' (:l1\\;Inl CJn Ix- pn'pan'd Ihmu~h )I.'p J
Jnd IIl'ld III the refrigerJwr for 2-1 hOllr, h.·fore
churning.

Froz e n O ell e.1I

CREATIN G CREAMY CU STAR D
S,lky IomOOlh ICe Cream OIarlS w ,lh a creamy CUJUltd baY, bul ClJ$latds can be (rocky To avood curdled ClJSlard. tempe< l he
eggs by whosl"no;t 1>01 .....1.... a hllie III II lime. into lhe egos Ra,slng the Iempe<atur. 01 the egos slowly makes IOf thICk. curd-
!HSCUSIa.d

1.Slowly whISk about I ClJP 0 1 lhe hOI mll~ "".Iur. 'nlO 2 . Add the VOIk m,xture b3ck 10 the 1>01 mIlk m' ~ture
the egg VOIk m,Olur. whIle wh ,sk,ng conSlantly whIle wh .. k,,,.g V'gOfOlJt.ly

fJ fu, fJ""t Jf.ildwt'~ ficuuvdi.e ICE C REA M 5

Tlwr.' ar.· mln~' \."asy ways to Ravo r our b~~I ( honwmad.· V,uulb Ie.· C relllI. I I.·re al\' ~ few o f o ur favo r-
If... OpU O II~. Ju<;t follow th e reclpl" on plge (II1J. l1Ial-ing th e d);lnhe~ III 1I11.....• \".In ation s. lf~ va nJuo n calh
IQr '·;1/1ub eXtract. sur It mto the dulled cuStard JUSI before r hurnlllg III stl'P ·t

CHOCOLATE ICE CREAM GINGER ICE CREAM

I1w (11,1(,,/1111'.11111\11. 1IIII'IoJ/$/)'. lI'r// dq)("IIII ,1U ,1,1' ')'III'
(?{ (/W(.,,/,I/I' )','11 r/$r {$('f" our /ormrrg ,UI JI,r.\w 5J5).
U~e 1 leaspooll \'alli lb eX[r:JCI 1I1$1':,ld of rh ...
v,milla b.·.1lI and w hisk 8 OUllCC~ ml"lt.'d. cooled
brtt ...!"S\\e ... t or semis\wel t: hor obte 1I1t0 th e yo lk,
wllh the sugar III ~t.'p 2.
CHOCOLATE CHIP ICE CREAM
U~.· only half of a ";ulIlb Ix-:m (or I t ...aspoon
\'a llllb .·Xlncl) and add 2 ounc..... bllte~wC<· t o r
!><.· m I5wn·t chocobl.·. choppt·d tim' , 10 Ih.' ic.'
t:r...lll1 I1IJchin ... abom 30 ~'collds befo re till."
chur11lng I~ t:ompk!cd.
MINT CHOCOLAT E CHI P ICE CREAM
O llut Iht· \'alulb beM1 and ,1I.1d 2 Ollll(e~ bll -
te,..we ... ! or ~ell",we"'l chocobt .... dlOp]lcd fin.".
~ l1d Yo cup crcme de memhe to till' ICC cn';ulI
l11JdIl11t· lbout JH ~.'conds h,,·for... th e r hunll ng;
I ~ c01l1pkt... d
!( IIr .. ift err,tllI 1I",c 1Mb o mlled u4rile brilr.~ ht'lIfcrl.
t/"II '/ uwr)'. '/1U' .C'II,CI'r /'I',I(/S uil/r Ihr milk ,1111/ (rt',mr .
Iml as 1' .... " (IS ,Ire t:(!CS II,e lII/rft'l/'(I ,Ire u',lrrrr mrlk, IIr r
mi.wllrt' lIi// mruls!I'r,
Add 3 t.Lbk~poons g;r:llcd gHlg.·r to thl' '>;Illce-
pan wilh th ... IllIlk aml cream 1I11XfUn' III ~ tcp 1.
Usc Yo t,,·a.spoon val1llb eMr.ll·t II1sle~d of th.·
v.lIlIlIa Ix·all . Add ) t.Lbk"poolI~ I1l1l1ccd cry~ lal ­
hZl-d gll1h't.'r to the ie... crealll machine lbo ut .lU
seco nds bcfo l\' Iht' chmmng; is cOlllplelt·d.
MAPLE-NUT ICE CREAM
R l'duc<' the ~llloulLt of tllC milk and heav}'
ereJm to I Cli p pl\l ~ 2 labll"spoons e ~c h alld
l\·dlKe the 1lI111lbl'r of c~,", yolks to J . Sub, m uI.·
¥. cup 1lI"pl.· ,yrll l' lor IIIl" Sllt;.lr. U~t· I tl'J ~pOOIl
v:tmlb extract lI1~t ... ad of th ... \~Ulilla beall. AddY.
cup dlOpp ...d toa'iled walllu ts (sec pag.· 181 ) to
di e ice cream llIad11llC 3bollt J() St.· conds bdore
tit.' dlUrlllIIg 15 co rul'll,tcd.

OREO ICE CREAM COFFEE ICE CREAM

U\C o nl y half of a. \-:lll1lb Ix'an (or I t,'l Spooll Add J ub1c'pO<lI1~ i ll ~lJm e~prc~so powd"r \0 th e
\JllIlb t'xtr~ltl ) ;alld add 8 coars..·l y crlllll blt'd 0r"l.·0 ~a ll cepall wllh the 111IIk and cream IIIIX!ll ft· III
l-ool-IC' ( 1 cup) to the icc erc.11l1 IlIlchllll' :lbOIll Slep I Jlld lISC I tl' l ' pooll \,;)11l1b extract m, lead
3fJ ~ ..·t:ol1d, hdore 11K" dmrl1lllg I ~ cOlll plet.·d. o f th.· \':lll1lh bt:'~ I1 .

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

STRAWBERRY ICE CREAM
MAK ES about IYr Quarts
P,UP T,ME : 15 mmutes
TOtAL TIM E: 1 I\our 15 m,nutes plus 6 hours
re/rogeratlng ... OO ""Xlng I,me

I)", 11,1/ mhslllwr /"u:fill \., ,,"'!{.U IIu/l:. 1i.~lrr

m',/III,
,I' /'df{-mu/./r"f( III ,11;$ mlp", "4"al
),'U (,III ,..,.' ""
(l1U,'lIm '!( ,1/11;"$1 ,my II,lrer lyJN ,'fI,I';'/' Lon,)' dnd,
"lr/"'II.~1I /I.e JI.n~)( ,'{Iff'S", 1"·)('",.,,, )rWI <I/wdl'"
"')/r~ bf"t/cr, l~'" (,m Ills,. 11$( J fUl's (18 "mlfts) 11'110/(',
-",';:CII /luriC!. Our i(t /'rt',rlU> ,Irr /N"$1 Ii' r.tlfll u~lhill
.r IIwk "f (l"'fIJm~.

l }i cups h,.vy cream

I~ cups whole m ilk
1 f;UP l ugar
6 la.g, e gg yolks
qu a,t It rllwb e r, ln, hu lle d Md sliced
Pinch slIll
tlas p oon vanilla "dract
t easpoon fresh lemon juice
1 tablelpoon s vodka
FOI a c.e ... m~ and Imooth SI.aw~.'Y Ice Cream. _ cook
the bemes befOle addIng lhem 10 11'>11 ICe cream base
1. S,'\ ,I firlc-l11,osh 'IT.IIllcr ow •.1 lm'<iiurn bowl

,lIld ~t !Ill.' bowl 111 a lal);l'f COIllJlI1n of ie.'

WJll'r. I kat Ihe ere,lm, nulk. :lI1d Yo Clip of til('
~\I~IT in .1 medIum ~lUn'pall O\'l'r 11Il'dlUIII h,'al,
'I1rr1U~ on"I~loll,llh to du'\Olw tilt' 'itl);:lT, UII\lI
'leAIII Jppo:lN <lnd IIIl' null- I, hot (175 dq:re\'s).
abolll 5 I1Il11l11l",
2 . \Vhen Ihe lIull- lIuxtun' is hot, 11\ A WpAr.lIt"
howl. "Imk till' yolks alld Yo cup ot till.' rcl1l:lm·
III~ Sll~lr lO~elh,'r 1111111 Sl1Ioot h . Followm); ,hl'
pholO~ ll1l p:lJ.:e (.20 .• Iowly whisk :Ibolll J CUJl of
thl' hOI IIlIlk IIIIXIIlTC 11110 dl,' yolks (to Il'mpt'r),
rlll'n, ,lowly w lml- thl' telllpl'red )'o]k~ back
IIlIO Ihe n.·UI:l1l1l11l,: hOI II lI lk mixlure'. Cominul'
10 {·oo\.. Ihl' CU<;I,ml IIIIX l ur,' 0\·...1' IIll·dium helt
\lUll] 1\ I' wry hot hut 1101 <;i lll lllcTlI1g (HIO to
11\5 dq~rcc.),
3 , Str:1I1I th ... (u~t;ln:1 il1lo dlC bowl sct III the in'
huh .lIId ICI cool. ,drrlll h on',lsiollally. for ,IboUI 1II
11IIIlU(l"'. Relll(J\'c Ihc cuslal'd bo\\1 from Ihe ICC
b.llh. ,·<l\1.'r Ill,:bd), wllh pl.lslK \\ T:IP, Jnd Tl'fr i !,.~r­
,Ill' mml completely elulled. about j hours,
4 . Ml'JII\\ lulc. bnlll:: till' SIT:lwbcrTL"'. ~I!. JlId
R:lllallllllj.: Y, cup 'uglT 10 a SlIlIIllt'r ill :l ckall,
lIu:,hulII ~IIICl'PJII 0\.... 1' IIIl'(lIulll-hll,:h h":l1. Cook.
nJ.\dlln~ ,Ill' bcrTL,,~ .Iightly, ulIlIl llil')' IUn"
rd,'a ..... (1 dlelr jllll"l'\, Jbolll 5 II1l11utCS, Tr.lI1sfl'r Ih,'
11I1).lIln· 10 a ,nl.1l1 howl. co...... r \\Ith pbstJc \\r.lI'.
.lIId Tl·lrl!-"t'r.lll' until needed.
S . SIr.l1II till' bcrr\" I\u"run' through a fim'-lIIl',h
'Irallll'r. pn.. ~mg on Ihe ~ohd\ to ~'XIr.ll·1 J~ much
JUKe as p<Wilhle_ ~ltr thl' ~1r.III1CJ JIIIC~'. \'311111,1.
Jlld lemon JUICe 11110 the dulled cU~lJrd. Pour
th~' nN.lfd into the' ICC l"T,',ll11 l1Iadlille CIIlIIll"r
alld churn, followHlg tlw lIIallU(lcIIITl'r\ H1SITIIC-
110m. tllml 11ll" I1U\:llIn' r,~elllbl"i mli-....·rv,· Kl'
Crt:JIlI. To.s Ih,' qr.IIIIl·J ~trJ\\ h"HI,"" \\ IIh dw
\'odk.i ~nd add 10 IIIl' Ill' H,',l1l1 lIlarhul,' .lhOUI
geJt XiUlilJl g jp: CREAM Y FRUIl" ICE CREAM
The no t ion of c.ell m y f,Uh- fr ult ke c ream Is
something of lin oxymoron . Normally. f.esh fruit
becomes ISOlated liS rock·hard chunks In "" o th erwise
flavo .len cuUe rd . To resolve Ihls unllppeali ng
dilemma, we took the ellt ra $Iep of heating and
mashing the fruit 10 release Its Juices. Once the
I .ull broke down, we st rained the mtlltu.e, reserving
bo l h Ihe fruit solids and juices. We then added t he
.eserved Juice to the Ice cream base. which Infused
the cu sla.d with Intense fruit lIa\lo,. Selore adding
the fru it to the custa rd , we decided to macerate
It In \lodka , whose an l l· heezlng properties kept it
from freezing solid, These simple steps produced a
creamy and lIa\lOfful f.ult I(e (rum w ithout a sing le
slone,ha rd berry.
 2 mmu tl'S b...'fOT(, till' chuTmng I~ cOmpl('tl'.
Tr.m,fl'r till" IC~ Cl\."311\ 10 an al rtl!;llt COmallll'T
,lIIll pr.:~s plaStiC wra p Ilush a~lIIst Ihe surface.
COH'T Ih,' (Olll.lllll'T and fn'ezl' ulIlIl the in'
("fI:am i~ firm. about 3 bOllN.
V ... "' ...T'ON
PEACH ICE CREAM
fJr'f<IUSC flt'"r/r1'5 (1(,' "",n' ptlll'lllil' J',llwt'd Ih,III
sl r,w>/}/:m(',', l"'" oul)' "l'l'd 2 (III'S ,{(nlii. 1 '~'r " 1110)((
IlIIl'ml' Ilf<l(f, .fl,nw. rI'JlId{( III(' 1\,dk.1 Inlh " 11(',1('11 •
./l,II'tJ"tI f"/III'llr "I' srlllM/'Jl5.
Suh<;mulc 2 fully ripell<;"d p~achl'~ (() OUlICl'S
l'ach). peded (Sl'~ page 5(7), pllled. and cm 11110
Yi-l/Ich piec~ (2 cups), for till' Str.\\\ berm'S. [f
th,' peac he<; al\." ,I bit tarl. t·oo k Ihl'm \\lIh an
Jddlt1()nal Yo Clip ,ugar.
Homemade Ice Cream
Made Easy
Now that Ice cream mac hines are automated
and affordable (see page 624 ), milking Ice
cream at home Is much easier Ihlln V OU mllY
th ink. Here are a few tips that will hllve you
c hurning with Ihe best of them.
Plan Ahead ; Mosl Ice cream machines have a
removable carliner Ihal musl be frozerl for at
least 12 hours before chumlng the Ice c ream .
To save t ime, sto re the canister ( wrapped Irl
plastic wrap) in the free;eer. This way, If Ihe
mood $tr lke s you , you'll be prepared .
Ftavonng Ie. Cream ; One great benefit of
mak ing Ice crellm at home Is that you ClIO
contrOl the Ingredients. For the best ""vo r.
c hoose the best Ingredienl s. U se fresh.
seaso rlal fruits. whole vanilla bearls , and
hlgh·qullilly chocolate whenever po sslble-
II will pa~ off In the erld.
Storing Ice Crellm; Because they conta in
1'10 stabilizers or preservatives. homemllde
Ice cream s taste cleaner and more naturlll
tha n store· bought brand s. The lack o f
preservat ives al so mean s that homemade
Ice cream s are best If eaten w llhln a w eek of
c hurning. To preserve te~ture arid flavor. st o re
Ice cream Irl an airtigh t contai ner wllh a sheet
01 plllSl lc wrllp flush agairlst Ihe surface. This
preverlts Ice crystals and off flavors from
Invading the Ice cream.
THE A "' E"ICA' S TEST KITCHE N FAMilY COOKBOOK
ORANGE SHERBET
about I qUlin
1'1"'1([5
PREP TIME : 10 m,nutes
TOTAL TIME: 4S mll'lutes plus 4 hours refr,geratll'lg
and free;elOg lime
P,,·,hiy 5</r".(';;e,( ""lilA'"
)llIrr IIIoIkes ,I iru.Il" d(/Ti'"
CIIer IIIj/,IIW IU·l'r. lirl' bl'sllex/lm', "'1111/' S/I('r/Jrl
j:dr
5/<1",1,1/ rVrJIII Imrl'f'fillllrl' IIIl1il s/(Il/III)' s,,{ielll'd 'x:f<'n'
..-al·IIIg. Ollr S/H'rllt' /s <11'1' beSI I',I/m II~'II,," ,/ IIWI.! It{
rhlmll".~. .
cup l ugar
1 tllblespoon graled o rllnge lI:.st
l' teaspoorl salt
2 cup. fre.h o rllnSi e Ju ice (6 o rarlges)
3 tablespoons Itesh lemon Juice
2 tellSpOOris Tr iple Sec or Vodka
t) cup heavy crellm, ch i lled
1. I'u[,<: the <;lig.lr. or~lIgl' leSt. and So'llt in .1 100([
I'roC<....~r Ulltl) cOlllhllll'd, about [S plll~l'~. With
th~' madllile rUlIIIIII~. pour the orJlI!,:e JlII..:e.
klllOIl JUl("e. J lld Tnple St.·c through Ihe ti.'l-d
tube Jnd l·Olllllll1l' to proct"SS 1I11t,] the <;ug.lr 1\
d ls.soh-ed. "bout [ mlllUle. Stram Ihl' llllxtun'
into 3 JJrge bow[ :l1ld n'fngl'r:lle Ulltrl cOlllllletd~
cllI[kd. abom \ hour.
2. WhIp the cn'am III a d u lled bowl IIntll ...,ft
p"',lksfOTIII ('Cl' P~gl' (.50). Followmg the photo.
~lowly w)",[., the ch ilkd Or.lll!:\l' JIllce 1l11xture mtn
tlK' wtllppcd (rc~nl. l"rdns(er (he mi xtllre to tlK'
Ice .·n'JIll Ill"dmll' C~IIISI.'r and dll1Tn. 101l0wIII).:
MAKING SHeRBeT
Wh"e wh'sk'ng const ..nuv. pour the eholled 1"'(41 m,otur~
down the Side of the bOwl Into Ihe Whipped e.ellm. Once
the 1",ee.S eompletolv ,nCOfPO.ated ar.d "n,fo.mly mooed.
Immed'~tely \lIInsf~, the mixture to .. n ice Cteam maCh,.,.
1Ir.d chum
till' mJllufJrnll~r'~ in~l ruCtiOIlS. until the miXlilre
re<;l'mhk's SOfl-~l'rw in' cream, Tnmfer the <her-
Ill't to an airtight con lame r and pres< plastic Wr;lP
flush Jg:lmst till' ~urface. Cowr the contlltll"T and
freeze ~, m ilthe sherbet i~ linn. about 3 hOllo.

VAR I ATIONS
LIME SHERBET
SUINlllltl' 11l11l' leq for the orange leSt Jnd 'h
ClIp frc~h 111111: jllln' (6 to 7 11Illl'<;) mix<'d with
I y, cups 11';1Il'r fo r till' OT;U1I;t<· JUln'. 011111 the
I{'moll Juin' :lI1d add 2 additio nal t.lbkspoons
SlIt,.-:IT to thl' food prore~so r III ,tep 1 .

RASPBERRY SHERBET
"1,i$ slin/lrt "'Sirs best w/lr" 11111,1" lI'il/l In',/"
ill-$I',',,,,, rM/,bnrit's, "lI/wlIgh )"'" (lUI $1II>S,iIW(' ,/
12-,'lma'/"tl! ,!rInl::"1J rdsl'bf'rrirs,
On III Ihc orange Zl'Sl and JUIce, Cook 3 CUpl
fre~h ra'pbcrra" ;Uld :y. cu p \\';itcr \\'nh the sUf,oar
,1ml S-llt 111 ,I ~lUcepJn ol'('r medium hl':!1 umiljusl
"llnml:n nl:!!, aoout 7 mlll ut C$, SIr.un till' mbaUT<'
Ihrou!;h a finl'-nle<h 'lr:nlll'r. pre<;"llg to l'X(r:lrl
A bowl I,ned w,th plastic wrap m.1kes an easy mold /0' tI"S
.1' 11lu(h hqu[{l ,1< possibll', Disnrd till' solids. sherbet desse.t
tlwn ,llr III till' kmon jmce ami Tnple Sl'C ;llld
rdrlglTllc <111111 cOUlpktl'ly dulled. about 1 hOllr.
I'rocn'd to whIp the cn.'JIll ~nd m.th· til<: ,herbel 10 t he bowl. ,mooth til<' lurt;ln' .1lld (Ol'cr II nil
,t~ din'("!('d III s lep 2. Ihe ol"l;rhnnging phmr wrap. Frl'l'zl' llIml ,011<1.
:thoU! 6 hOl1o.
RAINBOW SHERBET
3, To ..... r\'<'. L1ll\\'rap Jlld gl'ntiy til); ,11 thl' (lwr-
SURPRISE hall!;l11g phstic \I'r;lp 10 r\'l11OW til<' \lIerhel (rom
SERVES 8 to 10 the bowl (if nt'Cl'S,lry, dip tl1l' bo{\ul11 of till'
TOTA L TIME: 20 minutes plus 9 hours freezln9 t,me hOIl I 11110 hot \\';1tl'r), U~ing the pla'lLt' II r.lp to
hnndk' Ihe sherbl'!. mwTt 01110 .1 ~eTl'111g pl.11I<'r,
'Ii, ~'W!' 1;111/'. 11.<(' .<I"rr-hOIl.'.!11/ ~/U'r/"'I ill lids rr(il'l.', I'<'d ;IW;IY Jml d"Clrd till' pi.t<;!Je II'r;ll'. Allo\\
Ol/If' jl,II'N'S 4 ("/"1,,/ "I,('r/,('I,I, ;(.' m,',lm (,/II II/' the sherbet 10 ,II .11 room t<'mpl'rJtUf\' for ;1 Ii.'\\
sl./mi'I/lft!, 11111111 \ e~ bdorc ,I icing,

pint raspberry sherbet

pint o range sherbe t
pint lemon Sherbet
pint l ime sherbet
1. Lu1<' ,I ~-<]"an howl Wllh pb'lic lin!'. 1<·!tmg
thl' l'dge~ of Ihe pla'll( Wr:lp owrh.1Ilg Ihe 1,0\\1
b~' (, inche~. Scoop Ill<' TJ5phl.'rry ,Ill'rhl'\ into
a 1.lq:,:c hOI\ I. thl'lI work to ,o(tl.'n, follo\\'mJ:(
Ihl' photos on page (,2H. Tr:lIl,fa Ihe 'oli l'l1ed
~11l'rhc( to til<' pIJ'nl.'- lilled hOI\ I :Ind <moOlh Ihl.'
'urflll', Frl.'l·ze utl111 firm, ~bollt 1 hOlLr,
2. Rl'pl'at tile pron'" with the rL'1llJilllnJ:( <;11<'r-
het t],1\'O".ol1e.11 tllLlc.Afta addllLl:!! Ilw I.ht 1.tYl·r
VARIATION
CREAMSICLE SHERBET SURPRISE
LI)'nill.1! sl,cr/Jel 'lilt! irr (((,(1111 .\,lI'c.< IH ,/'" I....,' ,~{ I,,"h
IIWldi-l.mJmitl' Jlrrrll/'l <1111/ rir/" (f(dll/)' ief rmll ll .
'/1,i$ (aip., Ij~'rks 1I'lllt ,,/11"'$' 'III)' ,/I,,,,.'f fIllI/hill,II"",.
U<;e 2 PIIlIS eJch of Or.ll1!!~' sherlwt .lIul v.1I1I11.t
icc CTl.';lI11. Proceed w ith Ill<' reClIK' for R.unl)(}\\
SI1l'rbl'l Surpn«' ..lhern.lIl1lg !.Iy~'r\ of <;ollennl
Or:lllge ~herbel ~l1d ~ojil'm'd \';lnill,1 ICC t' n·.11n.
To Make Ahead
Tll!<; dc~~erl Com b(' J~~emhkd ,111.1 hdd in til<'
fCl'<·ln. wupped lightly 111 pl.l'Ul' lI'r;lp. for up
10 1 week,

F r oz e n Oe n erh
Tes ting : Affordable Ice Cream Machines
U~'cautl' horm'·dlUrrwd lel' cream I~ ~o Irn'~lmhll',
In' 11,lIrr... d a 1Il00kratdy pn",.'d rc~' Ho.'JIlI
lIlar!rnll' ca pabk' of producing I(;C cn'alll th.lt
would lilah, lkn Jnd J.'rry proud. \1/(' focml'd on
two bJ.~lc catl'),:orll'S of madllnt~-d",clI"l'': and
hand n;mked (or llIanual)--ooth of which ha\'<." a
remol-Jbl ... clniStl'r thaI mU St be froll'n o\'c:'rlll).:11f
prior !O churnlll~, (We avoldo.'d t<'StIng madllrlC:'"
with sdf-colllJllwd frecllIIg ml·chamsm~. Jt
till'')' CJ n ("Oq a_ t1IlIch a) SI.OO(),) AIlilough !II('
IIIJlruallllodds WeI'(' qUIet. qUICk. and ea~y to US\',
till')' produn'd gr,l!!ly an d Ky icc creams, TIll'
dl'ctnc mOOl'ls lOok ahoU! III mllllltl~ long.·r
to churn than Ihe:' manual m odl·lt dId. hili 111 th('
l'l1d producc(] tup.'nor ICo.' cn'am with .1 ~Illooth
and ere,llll)' (.·Xllm,·, Qur f.wontl· machinc, dK'
Krups La G I.. cierc (S6').95). not only produco.'d
!Ill' bet( Ice c r,'JIII, 1\ aho \\'011 pr.ll'l' fo r 115
l'ompJl'( dl'~lgn and qlllct churtllllg cyrlc,
The Importance of Alcohol
The key to Ice· 'ree Ice c reillm s. smoot h sorbets,
and silky sherbets 's plenty of SUgillr and a bit
of alcohol. Both sugar iIInd alcohol possess
antl-Ireellng properties thill t counter the
Inheren t solidity of frozen liq uid , Unfortu""tely.
most recipes that we come a cross Ignore the
alcohol and rely on ill" In tim ldilltlngly h igh
sugar content. By iIIdding a few table spoons
of alcohol 10 our frozen desserts. we were
able to say ~bye to cloying sweetness
while stili mall'lt"lnil'lg a scoopa ble texture. In
the lest kitche" . we pre fer vodk.!l fo r Its high
iIIkohol content "nd l'IlIutrilil flavor. bot other
types of alcohol such as rum, champ.!lgl'le. or
tequUa can be subst ituted to sp ice up your
homemade 'rozen desserts,
THE A MERICA 'S T EST KIT C HE N FA MILY CO O KB OOK
BERR Y SORBET
HAKES about 111 pmts
Pil EI' TIM E, 10 mInutes
TOTAL TI ME, 40 minutes plus 4 hours relngerilillng
aod freeZIng tIme
'111's fmpl' (.m I,,· IIml I,' III'IJ..~· .IIIY fru" SII""".
Simpl) • .f..II.>II' III( rll,lSlcr. SII/'llllllllll,1! JWII ,I( f ilm,
::1'51.r." III( rnTrirs. rfl'S/lly 1<l1lN'::r,1 )1I1,e m,lkel "
/';g IhffrrCII{r ;/1 11r,· }"u~" "( IIIIS S"t/"·I. 1=«I/(('r 1.1
SIIbJIIlIlIC m,), h'IIII" Ilrlll ("lIIl'lrlllcms ,/u',11mw 41hf
S,.rix'l. suclr <IS .f/,IIW('I/ IwlkllS. sfill/"PI'S. IIIra $I' 1111
711r 5"'/1('1 r,m I~ Itrld 11/ fllr,frcr::cr. u"-,ll'llf'd I(i!hr/)'
;/1 pl'lille 1I"-<II'J"r III' I,. II U'l'l'k,
:s c ups be rr ies ( use o l'll y 2M, c u ps If usi ng
just blu e b e rries)
c up s uga r
Pinc h sa lt
y" c up water
2 ta blesp oon s fres h le mon lu lce
ta blesp oon vodka o r be rry II q ue u,
(optiona l)
1. I'ulse till' fnlll. SUg.1T, and s,t lt tflgl,ther 111 a
food pron'SSOr un tIl rombmeu, JhoUI 15 plIls•.'s,
Wnb till' IIlJdmll' rm1lmt).:. pour thl' n·Ill3IUIIl).:
mgn'dlents Ihrou).:h till' li.'ed lube ~l1d CO IIIIIIII.' to
procL~ umil till' sU~lr I) dls"Olvl.-<I.lOOIII I mUIII!.·.
SITJIrI till' 1111)(1111'(' 11110 J lIrgl' bowl and I'l'lrlger-
~Io.' ulllil compll,tdy clnllo.'d. ;tooU! I hour,
2 , Pour till' Chllll·d mlXHlre mt<> the Il"<' (' '':31ll
II11Ch11ll' call1Stl'r and churn. follO\\ I n~ Ihl'
lII~nul:u'(Un'r's IIlstTuctiom. 1111111 till' IIIIXIUn..·
n...-sembl~'S ~oft-Sl'r\'l' 1(e cn..·.1II1 .1hnsK·r Ihl' torb.',
10 3n alrtlgh( CO tJI311ll'r ,md prl"~ pb~uc wmp
Ilmh ag.111m the \Ur!:ICC, Cowr the nl11la11ler ali(I
frn'z~' th ... ~o rbe! UOlillirlll. :Ihom J houT',
L EM O N (OR LIME) SORBET
1YO c ups s ug ar
2 teasp oons g rll te d le mol'l (or lim e) ze st
Pinch f iliit
1 y, cup s wate r
y, cup ',n il le mol'l (o r li me) lu lce U le mo ns
or S Um n)
ta bl n p oon vod b (o p tiona l)
ME.LON SORBET
2 )1S, pound s m.lon, pe.'.d . seed ed . and
ch opp e d coarse (04 cu ps) (see p age 591)
cu p minus 1 tablespoon suga r
Pinch sal t
2 tabl.spoonf fr.Sh le mol'l luk.
tablespoon vodka or Campa r! (op tiona l)
ORANGE SORBET
1 cup minus 1 tablespoon sugar
2 teaspoons IIrllte d orllnlle zest
Pinch salt
2 cups fresh o ra nlle Juice ( 6 oranges)
tablespoon Iresh le mon Juice
tablespoon vodka 0' orange bran dy
(optional)

GRAPEFRUIT SORBET
cu p plus 1 tablespoon sugar
2 teaspoons g rated g ra p e fruit zest
PinCh sai l
l J.S cups fresh II rapel,ull Juice (lll rape fruIU)
J.S cup water
1 tablespoon vodka or Ca mparl (o pl lonal )

PEACH SORBET
2 )4 pounds paac he. (6 to 8), peeled, pitied,
a nd chopped coarse (lee page 567)
cup minus 1 tablespoon sugar With .. n inexpenSIVe ke c.Um maehi ne, )I'll'" can m.. ke
PInc h la lt c.eamy ICe c.eams and smoot" lOfbel5 III home
)4 cup waler
2 tablespoons fresh lemo n juice
ta blespoon vodka , rum, or peac h Testing: Wh a t', the Scoop?
sch na pps (optiona l)
Wc'vc l il slrll~.'d \\ IIh III lIItTaCllbk pUll
of rock·llard in' c R';lIn-th ;lI'~ \\ h.'I\.' a b'()()(l
M ANGO SORBET ICC CI\.';UII scoop pru\'{~ liS ,,"oTlh, The <;coops
3 mangoes (3 poUnds), peeled, pitted, and :!\':nbblc III rll.' lIIlrh' l fJoil iuto thrct' basIC styll'S:
ml'chamcJi n'kJ~l' (or sJlrll1~-lo,ldcd), ~r,l{ll'­
chop ped coar.e (see page S90)
shaped, Jlld Cbfo.'IC, In ol1r Il~l$, Ih., mechamcal-
'/0 cup p lus 1 ta blespoon suga r
rclel<;e ~oops performed poorlY-lhey \WI\.'
Pinc h sal t
)4 cu p wa ter ullcom(ortabll' to hold, IIlcffiriem, Jml dl'SI":l1ed
~peclfica il y for rt~IJI - I1Jllded ~( OOIlt' r~, Th.'
2 tablespoonl ',esh lemon juice
IlI blespoon vodka (optiona l) "!lade-dlapt'd ~coop;; plowed n.,:ht thruu.,:h ;1
hJ.lf-~':J. l1o ll of in' nell " , bill thJ I Qy1c ',; 0\'.'1'\17\'.1,
fbI f~ce would Ilot fit 1Il1O pim-,ized icc
PINEAPPLE SORBET C rl'~111 r Ol1ll1l1eN, TIl<' d.~~~ic "yk', jlJrlI cubrly

s ma ll pineapple (3 pounds), pe e led, the ,lur.1 b k' Zemll Defrosti n g Ice Crea m
cor.d, e nd chopped coa rse (3 cups) Scoop ($11),1)5), was IIw UII. LI1 11110U' teq k1lchl'II
(l\'ori~l', The Zl'roll'~ h:1I1llle C0l1t,I111, a (fl'fro~l m!:<
(see peg. 589)
V. cup luga, liqmd Ihl t tran ~fl'l'\ heJI from Ih .. mer'" lund to
Pinch sal t the nouqlCk bowl. curhn~ J jleden ~<.:oup Or'Il'1:
erl'am eve ry \1Ille,
tablespoon f,esh lemon juice
tablespoon vodka 0, rum (optlon .. l)

Froz.n Oe .. . ,1s
 LEMON (OR LIME) ICE
2 V. cups water
I cup 'resh lemon (or lime) juice (6 lemons
or 8 limes )
cup sug"r
2 tablespoonl "odkll (optional)
J." teupoon salt

GRAPEFRUIT ICE

2 J.1 cups 'resh gr"pe'rult Juice (4 g'''pefrults)

tv. cups wllter
J.1 cup lug.,
Ilibiespoon Camp"r! (optional)
J." le"spoon SIIII

CRANBERRY (OR POMEGRANATE) ICE

4 c ups c ,,," b e rry (o r pomegrenalt) JuIce
J.1 c up suga,
2 tablespoons 'resh lI mOn o r li me julcI
2 tllblespoons "odka (optional)
y. teupoon 51111
OU, oces cont",n only /I lew 'ng,edlents, yet th,y ..e
1»Ck&d w,tn fillvor GRAPE ICE
4 cups g rape Juice
\4 cup lug",
FL AVORED IC ES 2 tablespoons fresh lemon Juice
1'11.)(($ llbout 1 QUllrt
2 tablespoons "odka Copllonel)
PREP TIME : 10 m,nute!> J." tellspoon salt
TOTAL TIME : 15 m,nutes plus 2 hours 30 monuleS
freezong lome MINTED EARL GREY ICE
4 c ups Earl Gre y te. steeped with 4 fresh
h>r ,II.. 1'fJ/ /".,·WI,·. pl'lfr rhe Strr-lll,l! b.1U~~
III ,/It
mint lell"es, chilled
/rno:::cr mllll ,..·.1//), f,r ~m<t>. Gr/y IrnKfSS '1$ ""III)' .1 J.1 cup honey
,/.t /n,;:1'11 i(r wilts Il': "n''/,''/ btr,lIu(. mur pnx..SSill,
2 t"blupoons ' "sh lemon Juice
die ir,' lII.m l'f (.IIt'" rnl/n" "" hon, ,or IU'tl. {,fa" ,,,
2 tablupoons "odka (optional)
fir.'fr)j J '" ~ irf (IIb,'s /'t" II('rs,,,,(." dessrrl.
y. tellspoon satt

1. Sur aU of the 111!;redl.'ms (s,:e the lx>'is.b.lnil"S 011

Ihe right) 1~.·tl1l"r 111 a nonn',.etlvc bowl (stJlllk'Ss MARGARITA ICE
5ll'd, glass, 0 ' rer:lI11le) to dl~solve the ~uga ,. Pour 2\4 cups wale ,
tl1l' rl llXIUre 11110 twO ic.' cube tray' and freeze 1 c up suga,
thoroughly, aboul 2 hO\l!" llld 30 IIIIlJLIIl". V, cup ' resh lemon JuIce (l le mons)
V, cup ' resh lime juice (S limes)
2. Olin' frozet!. phc/.' the d C~lI"I:d amOUIII of in' 2 tablespoon s tequila
cub.'~ 111 ;1 food proc.·"or :tll d pulSt.· IIll1tl sl1Ioolh. Yo teaspoon salt
(If proce~S1l1).; all of the ICC' culx',. YOII will Ill'ed
10 work in two bJl c he~.) Sl'f\'e IIlIlllcdlatc1y. MIMOSA ICE

To Make Ahead 2 )1. cups '"sh orang, JuicI (6 o,,,nglll)

Ali.", Ih."JIIlC., Imxtun" h as ix-cn frozcn III the ICC
tv, cups champllgne
tube trap, Ir:r.mfcr the frozen cuixs to 3 lw:tvy-
J.1 cup sugar
1 lablespoon fresh IImejulce
limy zlppo:r-lock tn:CZl"T h.lg to prc\..."m Ihem frUIll
y. leupoon salt
pKking up olT 11,1\'\)". Store,l III freezer bah"l" IIw
ILvoft'd ICl" cub<.... can lx, hdd for up 10 2: wt"cks.

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK


Popsicles and Italian Ices
The recipe lor Flavored lees can al50 be used
to ma ke 16 (4· ounce) pop sicles or Ita lian
ices. St ir all o f the ingredients togethe r In
a nonreact ive bowl (stainle ss steel. glass.
o r ceramic) to di$$Olve the suga r, Pour the
mixture Into popsicle molds o r paper cups
and freeze. Make multi-flavored POpskle s
by fre ezing d itferent laye rs of flavo rs, one at
a time . For adults, the mar9l1 rlta or mimosa
variations are a lun a lterna tive to COCktails
during a hot summer picnic or bar becue.
CHOCOL ATE - DIPPED
FROZEN BANANAS
MAK ES 8 half bananas
TOTAL TI ME: 20 mInutes plus 1 hour 30 mmu tes
Ireez,ng lime
II ;' lib· ", JI,.mklc rill' dll/("I,lIc'((I,I/r,1 /J,,,,,mas willi
dUl/'lwd pr,lIIIIIS. /rill ftrl frrt 101 mllS/llul,· s/lfillklcs.
mlshtd ((I(,t·/{·s. dr ilm·lldc,1 (00 "1111 . /'" , '/,t be.'1
remlls. lise 1~·r)I_(irm. sl(-.;llIly lilli/em)/(' /,.11/(I/IIIS.
2 cups semiswe et choco la te chip s
2 tables poons vegetable o il
4 b a na nlls. pe. led a nd ha lved crosswise
1 cu p dry-roaste d pea nu ts. c ho pped fine
1, III ~ wide. ~hallow, micro\v:Lve -~af,' bowl. 1\11:11
the dl()(:olalt' dllp~ and 011 III th" mi c ro\\~L\'e 011
50 pe rC('1lt power, stlrflng o ften, 1 to 3 'I11mIlL'!>.
Let the m i:'(tun: cool alld thickcn for 5 1Illllutes.
2 , M,'anwhllc, Ul$crt OIlC popslde ~l1c k throu gh
the Cl' m !'r o r I'ae ll banana half. Spread the pc~~
mil S 0Ll! o\'C r a dmnL'T pl"te,
3, Tippmg th,' howl sligh tly, d,p tht' bananas.
olle at :l tulle, 11110 thc melted dJ(Kobte and
Spill to eOJ I cWllly. All ow any c.':n'~s chocolal!'
to dnp off the b:lllalla back 11110 the bowl. R oll
dw hanllu~ III dllc- chopped pe~nut~ Jlld Ir.msrc r
tlll'lll to parchment- OT \\".l:,(.p;lpcr-hned plate~.
FTct'~e utilll fifiLl. about 1 hOLlr alld ,10 Il1l1l ut cs.
To Make Ahead
The dlpP'l'd b.lllJIl;lS e m be kept 111 the (n'ell'r,
Wr.lpp<.'<! n~uly 111 plastic wrap, for up \0 1 wcck.~,
je" l $ildiClI j ip: CHOCOLATE TIPS
Adding a bit 01 vegetable 011 to the melted cho colate
p reven ts It from becomin g tough and b rlll ie when
Iroze n. Beca use you need to sw irl the b a na nas in
the c hocola te to c oa t Ihem. you will have some
chocola te lell over. U5e your Ima gination with
Ih. leftover chocolate, Try chocolate-dl p pinSl and
Ireezlng any numbe r of t reats. including !KOOpS
01 lee c rellm, ma rshmallOWS. cookies. o r even lee
cream cones,
SIMPLE ICE CRE A M PIE
SER VES 6 to 8
PREP TIME: 10 minutes
TOTA L TIM E: 1 hour Olus 6 hO\.lrs Ireez'"9 tl"'"
'I1lls pic (,III If(' ,wldl' Willi <III)' I)'PC (!f ;rt' trI·.WI ('t
.,h,.,bet. Oillfr (d"krr mu,,/> mws (lokI' ,II"J,' III'lIk
11111, Ore" .'t ,, 'rUia Urmrr (.",kics) (d" lit, lIJ(d ;11 ,II;J
rf(1/H' (sn' f"T.I!f' 58 /). '17m t'.IS), I'll' (4/11 II(' ,/c.,I(,I/(",1
111111 (1/(IPIJl"/ IIms. sprlllldt's. ,I.
1II./fIJ5i/UlHl ("rrr;r~ /,
IS dl,,, fli(t' scn'l'l/ Inll, " dr"rrr S,II/(t' fuc Jh!~'$ 65 1-
653). !r.~ri "dj'~1! )"'lIr PII~I gr,III"m (,,,rl.'fr mlml" III
II",.r.~,d prt>(I'Jt.lr, y,)11 11'111 IIffd "/'PHI 8 ft.lrkrf$.
1 Yo c uo s g raham cra cker crumbs
" tabl espoo ns sugar
5 tablespoo ns unsa lted buller. m.lt.d
2 o lnts ke crea m
lY.i c ups heavy crea m , c hilled
}oS te as poo n va nIlLa e. trae!
1, Adjust all OVl'll roc k to the Iluddk po.Lltml
and he~t the O\'CIl to 315 (kgrcc •. To~~ the ).:1';'-
ham Cr.l.C kt."T crum ~. 1 1,lbk-;POOIl§ of tilt' 'ugar,
aud the bUIlt'r t ~l· th er WrllI;t fork.lhn.li.. r the
cru mb'i to a 9-111Ch pIL' plat",
2, Following tht." phot<Y'i 011 p~g" 57X, U't' tl1l'
bottom of a meaS LlrLll~ C lip to pn'o;s the cnullb.
lillO all cwn byl'T o\'\'r thc bOllom and ,J{tL~ of
the pIC plate. Bake \JIIIII the crust I~ ff3t-trJ111 ,l1fd
IX'gmmlig to browl1, 15 to 18 mLllUll.... Cool 011
a win' f3d.:.
3 , Followmg the photo~ on p.I!:tl· 61tl, ~'oop the
Ill' l' n'J III 11110 J llr)-;l' howl Jlld work 10 .olk n .
Spn.'.ld the soflL'lwd ICC crcmn <'\','nly over tllt,
cooled t'TUSt . Wro p ughtly with pl.l\tLt \\rJ]l.
Frcl'Z,' IIntil firm, about (, houl'S.
4 , R .'mo-.,-, the pl.' from th,' fre,'zt'r and rcmon'
the pl,\StiC Wf3p. Wh Ip lilt' cn·,IIIl. n'mammg 1
Fr o z e n 0 ... . ' 11
 tahl'"'ipooll( ~uf:?r. and th,' \"JlIllb 1~"lh"'r III ;1 SOFTEN ING IC E CREAM
dllll('d Ix)\\l until soli. pt"aks form (w" pag,' (50).
Spn'~d til,· II hipJX-d cream Jtlrd(lIV\.·I~' 0\','1' lhe
lOp of tIll" pll·. s..-r....e al 0111' ....

YA,QIA,TION S
GRASSHOPPER PIE
~lIb~IIt\lt,· Or,·o Cookl,· Crumb Cnm (p;lg"
5tS 1) for lhe ).:nh3111 l"rKker ,'nl~l ;lIld liSt· 1',lI1111a
In' ,·r,',lIl1. SIll' Yo cup cri·lt1<' dl' 111"lIdw .1Ilt! 3
labll'spOOII~ rrclIll' d,' caClO lllto Ihe sofiel1 ... d
1,'0;- rr,'JIII before ~preadins 1\ 0\','1' ,Il(' UII'I.
Sprlllkle till' rop of till" pil' with Yo Clip 1111111
'>4.·IIII'\\ee' dUKob, ... dllp' ~'fon' frc<·~Itl~.

MUD PIE
I, Scoot> (he solIdly IrOlet1 Ie," C'!!am InlQ a IMg. ",,~<ng
~\llxmule 01'<'0 Cookte Crulllb Cru~, (page
5KI) tor til,· gr.Jhal11 cr.ll"h'r ("n l~t JllIl \I~,' cof- """'
fn' ICI' cn·,IIIl. lkforc fl'e"'7.il1g Ihe pIC. ~pl'<'ad 1
nip Chocoble Saurl' (p,l b " (,53) OWl' till' lOp
.md 'prmU... with IOJst"d ~Ijl'l"red ,llmond, (""l"
pagt· 181).

To Make Ahead
Ie.· In',lIti PIC< can be lSs<'·rnhll·d (through \[ep J)
,1I1d lwld III Ihe In.'elt'r, wraplX-'d ughtlr III pb~UI'
WI'Jr, tt)T up [0 I wt't~k.

Tasting: The Chocotatiest Ice Cre llm

For Ihe cho('oholic~ Olll tll,'re II',' 'Il'ooped up
,,'1','11 hr,lIlds ()f c hocolale in' cream 111 'e.ITch
of Ihl' U1Wll.IIC fix . or lh,· br:lIld, ,.hl,·d, I ll(' 2 . use a Ia.ge .ubber sPillUla Of wooden SPOOn 10 b,ea~

11'0'" pc.-rtonnann·s wen' 10!;gl'J b) perlup~ tlw liP the \.COOpS 01 ke e ,um 51 .. Md told the let e .... m to
1110<;1 popubr h!".Iud,: Un'y~'r's Jud Edr', Gr.and.
..c"- a smootI'! cons<slency
UOlh \wn' Cl'llic izcJ for bemg owrly <lW{'1
\\ IIh ~ weak coco~ fl~\'or ;lIld ,In ,111)' leXlUn',
Tlw lugh''SI- ratl'd ]('e creams were Ilollbk
RJlIlbo\\. J ~Ollrnll't brand from Sail Fr.lnCI~CO.
and I-Uagl·n - D,I7.\, Althoug:h b(){h Iwre I'Jlul·d
tor tl1<'lr 1111<'11<\, chocobl\' Il,tl'or and CTl'Jitl) }'l't
dell<,· tl'XllIrl". Oll r tJSIl'r$ pn'f,'rrl'd H iitlgc n _
J)azs lor 1I< Wid,· ;wailJbililY (wr), ImpOrt.1I11 tor
Iho~e bll'- m];ht (TJI'IIl~"\).

l . FoId.any add,IOONII fla-JOn09S (,Ili<ong) ,nto the

softened IC. Cream

TNE ... ... ERIC ... · S TEST KITCHEN F...... ,LY COOKBOOK
 MAKING AN Ice CReAM CAKe
IC E CREAM BIRTHDAY CAKE
SERV I!S 8 to 10
PfilEP TIME ; 5 minutes
TOTAL TIME : 25 minutes plus 9 ho\JlS !feezlng time

P'I'III,!! r/(,(,'r.lli,ms I" ,/ .\'rN'/III.1.' 011 lilt' I"p '!I'rllis (<Ik e

WIIIIH' (.IS), /1' d,l .ifrrr" is (""'I,lffclr/",:;m, III5'fdd
"~I t/«t',,111111,' ,Ill' .itlrs 4 'lit (,'Nt II'JlII sprmkb. )'(>u
",u/'/ ,rr lI!Utl.' r/r"Jlllrd ;uus, ems/u-,I (,,,,diN ,,, r,,,,k,I'$..
.'f IIUIII c/u!("/,IIr (IUI'i. U.:r.,tr rr"'twirl.\.' ,hI' (dl.·.· Jmru
,Ir,' 'I',mgfimu J ~III. nw )\",. J,,'rutl.' Imifl' wu/rr "",
'Hflu\un(." /0 sm.wl. '" s,~ -nIl' '.,>/ kuif.· will .lid,'
I. Smooth tile lOP IlIV9'" 01 soflened ICiI Crnm by g.enUy
(dslll' /1f'1U'('I'1I rhl' (,,1.,1' ,11111 1/,,· 1',1/1, "I/,>u'tI.~ 11,1' slrirs runnIng I metlll m.~uu"ng cUP In a corcular mOl,on OYH
,.f tI,t' ",/11 '" ("'UI' .!ff dr,ml)'. tile surface Qf the 0:. c.eam

2S 0 ' 80 cookln, b roken Into rough pieces

:s tablespoons unsal ted bu tt e r, melted
pint fl rawbe rry Ice cream
pi nt Yanilla ic, c rea m
pint chocolate Ice c rea m
y" cup ralnbo .... Iprlnk les (see no te above)

1. AdJml .111 0\1.'1) rack to Ihe nllddl<' pOSition

,lt1d Iw.lt the 0\'1.'1) co J25 dl'bn..',~, I'rot:<"S$ the
Oreo~ ill ,I food pllxe~\.Or umil finely ,l11d l'\'t~lIly
~rotltld, .IOOUI )1) ~el'ollds. With 11K' nlJchille
a, After you ,emove the cllke f.om the IoPflng'Dfm pan.
nnll1ll1~. pour Ih,' huner through till' f....J tub...
you can oecOfal9 ,t by pr."It"tg """II l\atldfllis 01 ... nbow
;md fOlltUlUl' 10 pmn-ss \lntll tli,' 1111"1111"1.' n.-s;:'m- spo-Inkles genlly onlO the $!des
b1,'" \\<'1 \ Jnd (YOIL ~hould lu\"t, loom 2 CUI"')'

2. TrJlhl,:r Y. (UP of Ih.. crul1l~ 10 l 9-lIldi
~pr1L1~form lUll. Us .. !ll<' bo1101l1 of a 1l1ea,unng
nip 10 1'1"1."\ the crumbs 11110 an ewn layer. I.bke
111I1111h .. eru,1 " Ira.,::r.1I11 ~nd :\(.'t. 5 10 HI mmUlC'S.
Cool 011 .1 \1 If.' l":1('k,
3, Scoop Ih., ~trallh,'rr)' ICC crelm 11110 l large
boll I and wOfk to -.oft.'n (," .. p.lg" 62~). Sprl'ad
II,.. in' CI"<.'JI1I ,'Will)' owr 1Ill' cookd er\l~t.
Spfmkle .1L1ollll'r Y. CILP Or,'o crumo.. OWf tIll'
IC" crnm ;md P.K].. the111 dOWIl ligh tly. Wrap
1L~htl y with pl.I,tlr wrJ p ,md fr,'cz,· umit !II('
In' en' ,II II I, J"'t firm, ah0 1l1 J(J minutes. R ep".lt
\\'l1h tl1l' v,ltldl.J In' l'realll Jnd tlw rcnu111ing %
cu p of Or.·o l'Tlllnbs, w rap "ghd)', and fr,'"zl' for
lnodll'r )0 rlIl1 ll11"S. SOfl.. 1I Ih .. chocobll' in'
tTl'lI1l, ' pn:ad ,'wII1), 111 till' pall, .111.1 smooth tilt'
101' follow111f( th., pholo. R ellr.ll' Ih .. pan tightly
\ILlh pb\l1c Wr.IP :md fre.'le ullullinn, abol1l Ii
h01l1"\.
4 , fo \Cn:c, filii a hOI !'.Innt: kmli: (~,... III<' nOI,'
,lboI"<') b\.'\\l<'l'n (he 'prl11g:form plll ,md th .. C;l.ke.
111<'11 1'\'111<»'e til" "d.,\ of tI ... pan. Shdc a Ihm
Ulel~1 'p~tt11J b .. tlw,'n th., CruSI Jnd Ih., !':H\ bol-
tol1l to Ino~'I.'l1, tlWIt ,ltdI-' till' ell\., onto a S<.'r\'ln~
pbtll'r. Follo\\lIIg till' "holo, pr,'s\ 111.· 'pr lllkl."
01110 the ~Idc. of tht, c3k ...
VIloAIATlONS
SPUMONI CAKE
SUb'iIltUl" cherry IC .. CrC~llI for tlu' '1r.1\li)<.'rry
in' Cl'\'3111and plq,lcllIO In' (l"<.'all1 lor til<' I'alllib
lC,,' cn'am. Sub'lltlll" ~round .U1l.lrl·1l1 (ooki\.'~
for th,,' ,pnnkll'~ ami ll"'I.'or.lI<' wnh 1lI,1r.l,rhm()
chcrrl\.",
CARAMEL TURTLE CAKE
511bl1l1lilC duk .. d .. leche 1(.' \.'fe, l1 l1 (llIl<\c hy
I l:inbell - D.l l~) fo r Ihl' ~t r,l\\h,'rry IC,' cr,'J111
and findy crushed Skor baT' tOT Ihe <;pr1l1kle).
Sprmkh.' 10a~lcd :md chopp .. d p.. c~m owr Ih ..
C:lke JlId Sl'r\'<.' Wllh OIiT C.ll":mll'l Same (p.lg"
(51) am\ wlUIl))l'" cfl.'.nn
DOUBLE CHOCOLATE AND
PEANUT BUTTER CAKE
Sui})lIIutl.' NUl1cr IJIIlll'r "OO]..I\.... for lilt' Oreos
and ehoroble IC\.' Cn.'JIlI fo r Ihe qrJIII'<.'rr)· lC,'
M,lk\., p ...1I11l1 bUll"f !C,' CI\.'JLl1 by 1111"_
CfI.'Jlll,
IIlg I 1'"11 <.Ofielll'd I'JIlI)lJ 1<'C rn'JIll \llIh '/. cup
dnmky Pl·.unlt bUlI.·T alld Yo CliP chocolale d nps
:md 1I"t.· It 111 plan' of tlu.' \"Jl1ilb icc cream {us..·
J pllll softened (hocol.lll· ICC cn,.'JIll for the lOp
byer). R l'plaCe the sprillkk..; Wllh choPIX'd toasled
pt';!'lUllS. Sern.' with Chocobll' $;IUCl' (pab....· (.53),
To Make Ahead
T he icc ae:un .",lkc can be a~sl'll1blcd 311d fro1.ell
III tilt' springfoTm pan. wrappl·d ugh!!> wllh
pla\UC Wr:I)l. (or up 10 J \wek bt·fon.' servillg.
5CJ t J<itclifl/ 5 ip: SMOOTH THE SURFACE
A fl at surface Is Important when decorating an Ice
cream cake, but smoothing the layers of Ice cream
can be tricky. We suggest smoothing the Ice cream
w1lh a large, flat·bottomed object such as a m etal
measuring cup o r a meat pounder. Run either o f
Ihese over the to p o f t he cake In a ci rcular m o t ion
unUl lhe surface becomes pe rfec t ly level.
UNMOLDING I C E CREAM FROM A LOAF PAN
Un/ok:! the 100M ..,ds or the plaSi" wrap ~nd, workino
wnh one end 01 the 10iI1 at a ........ O..,Uy t"o on the
OlastlC wrilO to loosen the c.>I<e ',om tile loa' pan R_t
w,th ,"" OPOOS"e I'nd
Remove IIwt cake 'rom the loaf Qan and. u.. ng IIwt oIaSI'C
wr~p 10 handle tne cake. 'rw<!r1 II onto iI seN,nO otatte'
Remove Ine olnt,e wrap
THE A MERI C A' S TE ST KITC HEN FAMILY COO KB OOK
CA N NOLI ICE CREAM CA K E
SE RVES 6 to 8
PREP TIME: 10 minutes
TOTAL TI ME: 3S minutes plus 6 hoots freeZing time
n,is rr(ip'l' wUllds lip ,III II'r )1,IIWJ mill tr.\,urrs I~r
tf<ld"j(1I1, 11 I {,i/jllll (<lUI",li im,J "'It" (lnml)' irf rf(',11IJ
,I
r'lk~·. IkY,' IISI' rj(M{" dlrr;;, hiS " 1r(~1r mill" (<>1111"11,
Ifl rlris fllkt" s(Jfi('ll al ""lIIl It"Ul/lt"r,l/lIrrf(Jr 11.1;111 IUm-
lUI'S hlj(Jrt" sm'II\~: !IllS /1\1)'. lIte IrXlIlrr I!f 'hI' ri((JI/,1
f(',tll)' (,lillI'S 11"<JJ!~1t. /JcJ Ilt>/ liSt p(/rI·sklm TU",M III
II/is nYlpr.
3 almond biscottl coo kln ( 3 ounc. .),
bro k. n Into large c hunks
2 tablespoon, u nsal t ed bull e r, mel t ed
2 p int s vanilla ice crea m
8 ounces whole·m llk rlcotta eh ....
y, cup o range marm alad e
Yo cu p m ini st m lswe.t c hoco late c hip s
Yo c up Shelled p ist ach ios, c ho pped ro ug h
~ . e .. poo n va nilla e. trac l
~ teas poon ci nnamo n
1. AdJI'" .111 own r.lck 10 the Iniddk pOSI(tOIl ;"lIId
he~1 tlte O\,CII 10 350 degree\, Pulse the bl5.cotll
;Ind bUller ttl ~ food proceS'iOr 1111111 coarsely
groulld, :loom III PUhl'S. Spread th .· IIIIXIIII\.' OUI
owr J b:\).,mg sheet :md blh' until goldell brown
,md fr:tlo:r,1Ilt.:; 10 10 1llltlitles. Ll'. cool.
2, Lllle ,I \) by 5-mch tOolf pan With p l,IStlc Wl':lp.
h:'lUn~ the l'nd) of IIIl' pb,tlc wr:tp o\"l'rll.lrlt:: til<'
p~1I by (, IIlChl"S. Scoop Ihe In' CI\'"':111 1 11110 a bq,....,
bowl. !hell work to \.Often. iotlowltlg the photos
all page 62H. Fold the nCOtl.l, IllJTIllJI.ntc. choco-
btl' clllp~. pi<;t;lChios. \~l mt1,I . and cillll,IIIlOIi UIIO
Ihe in' cre~1ll IImil umfor mly mixed. Sprc:1l1 thl'
mixture l,,"'elLly III the pn.'lured loaf pall. Sprmkk'
thl' to.l)Il'11 b,\.Com cnllnl~ l"""'lIlr o-....·r Ih(' tOp.
prt"'S1Il1o: tlll'll1 lighdy IIlfO the ic." cn';u n 10 form a
crllSt. W!':"IJllhe p.1II n~h tl)' wnh pla~nr W!':"Ip .md
frn'ze UII II I fiTIIl, ~ bolll (, hmlN.
3,10 servc, U\1Wr.lP Jlld geml>, lUg at the o\'<.·r-
IUlIgIII~ pbsltc \",np 10 r.·lIIo-.'l· (Itt' loaf from till'
pJII. (If n.·Cl·~~JTy. (hp the bottom o( the pan tnlO
hot \v,lIc r.) Using till' p b~lIc Wl':lp 10 Illndk the
]oa(, IlIvcrt II ontO ,I ~ervlllg pl,llter. Peel 3W.1Y
.md discard till' ph~lIc wr:lp. Allow Ihe cake ro
~It ,II room temp<:r::tlttn' for a few I1II1IUtl'S before
~liClI1~,

To Make Ahead
Tlu~ ice rn·J.m c;lke rJ n b.' a\...... mbled and hdd
m the IITl·zcr. wr,lpp<.·d ughtl y III p1J~uc wnp. for
up 10 1 week. IkrJu-.c the ncon:! berom.·s ICy at
wry 10\\ temp.·rJtur ..... n:mO\·.· Ih.· ca ke from the
lo;\f p:1II and kl 11 SIt Out fOf ~bOU1 15 m;null's
b.-fore ~1 ;clIlg.
S'MORES ICE CREAM CAKE
S ERVES 8
TOTA. TIME! 20 mlOules !)Ius 6 hours freeZing
-/111, {/tildllowd}u\m,1' is JUJI <IS tlrlintlus sl'n~·.lfT!J;:('II
.IS II 1$ J lr.'\~llIfr'<1m ,/I/" f.lml'/irt'. l:rrlf'/"/" to illlwilWI"
••,hiT/I,/mrs "f 1(1' mWIl <1$ drsm·'/. I I ~ II"n~' Ihis (.Ikr
1I"h ;'lIr II,,, 'FII~\I(' £ "'(1" (I}.~\I(' 65J). bill )'Il14
51;11411' )·"l4r.r.ll~).il<· 1I",,,rllll'oI( I" j/I'rt'.III,, (~/!I sm!(!'.
4 whole graham cracketS
2 cups Mars hmallow Fluff
pint ch~ollllt Ice cream
pint vanilla Ice c.eam
Hot fudSiI saUCI (fo r serving)
1. Lille a I) by 3-lI1cll loaf p;\n w ith rl.!\tir wrap.
lel1mg till' l'mb of th.· plasuc wrJp on'rh:lIIg (I ...
plll by Il Inchl". Ureal. one of till' rrackers lllto 4
Pll'((" ,,1ollg the dottl'd linl'S. (You wtll usc 3 of
till' 4 small gmh,1II1 pil'Cl"; in thl ~ recII"It.·.)
2 . Scoop the rhorol.l1e and V:llulb II':C oX'am U110
~l'p.lr,lI <: bowls. tlwn wo rk to wfterl. followin~
till' photos on pap;l' 62H. Spread 011,' sidl' of 1
whole !l:rahal11 crneker and 1 grah;lIn piece wnh
VI wI' of tht· Fl ull' and lay III the 10Jf pan. Fluff
IannI; up. SPOOIl till' dlOCOlatl' IC.· c reJrII OVl.'r
th.· n uff-topped e(";lckers and ~l1Ioodl tlll'lOP,
3. COlt bOlh sidL'S of ~l1other whole gra hJm
cuch'r .lI1d 1 graham piece lI~ing I ilIon;' cup
Flulf ,lIld by owr the ( hocol~t,· icc cn:m n . SpOOll
tlw lIa nilb Ice ere,lIll over the Fluff-topped
crad.:c:'rs and ~mooth till' tOp.
4 . Spread the n..'I11.1ll1mg \\ hole graham Cr.lrh·r and
1 lito!\' 1,'TJham pll'Ce WIth the n..·IlIJ ll llng liz cup
Flul[ Lay thl' crackcl'\ O\"Cr the \-Jlllib ire nc.llll.
Fluffr..,cillg dm\11 , Wr~p tl1l' pan [lghtl)' wnh plJSOc
wnp Jnd ~ze ull nl firm. about 6 hours,
5 . To ~r\'c. unwrap and gently tup; JI tile O\'er-
h.mglll!,: pLime wrap 10 remO\'l' til(' 10,11' from till'
(,JIl. (l fnecc\s;!.fY. dIp th .. bonom of III\' p.1I1 intO
hOI wJ ter.) U~lIIg the plaSti C wnp to IlJUllie till'
loaf, IIlwrt n 0 1110 ~ St' r\'ill~ pl.ml·r. I'eel ,l\\,I~
and dl,(;1I"(:1 the p!a,tlC wrap. Allo\\' III\' c.l!;.e It)
~II at roOIli templ'l'O\Wre for :1 fl'" I1IHlUll') b.·forl'
, hclIl j.t. Serve wnh till" hot fud).:... ".ill"'·'
To Make Ahead
nus iC... C!\';l!n cake CJ il be ,ls~e lllhle{1 ,lIld held
III t h .· fl"l.·l'Zl'r, wrappt·d lightly llIplJ'lll" wrap. for
time
up 10 1 \\l· ... k.
Tasting : Big-N a me Vanill,tS Come Up Short
Although \-JlllllJ Ice rn'll1l 1\ '\0. wl'11. "Jllllla. It
WI sult- rel1la\ll~ thl' lorte 10 be n"{"koned wuh, hOJn:llIlj.:
2<) Pl'n;ent of ti ll' mdlhtry 'S S2() bdlion JllIlU:JI
~,ll c~.But which \';Iml1.t icc creal11 r~'i).:HS ~lIpn'-lllC?
1b filld out. Wt' a1lla~""d ~ ight of IlIl' 1I10'i1 pOpUl.lf
br.mds. }:r.lbbed our ~poon$, and du~ m.
Although mQSt of our l;a~(ers \wn' l·).;"(lIed
about till' pro~pl'CI of tlll~ IJ'lIng.thl· .'ml l"l.·'ull~
WCR' (h~~ppomllllg, t.·l(Kt of (he In' lR'3111\ we
tned were ove rl )' SWl'et and mudl 100 11).:111 011
tlw 1OIl!o:" e. E\'l.'n 1Il0R' surpn .. mg I\';)' ,hat tWO
bll'-rullIe bumh-Bcn & Jl'rry\ .md II :iagell-
D3Z~-al$o ~cored poorly. UOlh wen..' Cfl ucized
for h~"lIlg ~ ~1TOl\g akohohr ;lftl·rt,l;;ll" 11l0~(
likely dUl' to :tn c"ce~~ of \,.lIllih l'Slr.KL Our
1I1 ghl'~I .rall'd hrand, comblll<.'.i ~ l11ooth, dell\l'
ICe crl'amtha! 1,1~ll'd o f au!lll'm l(" (l1ot ( hl' tlll c.IH}"
proCl·~~d) \"alllib. 1)0llbk· RJlnbol\ (I-rell(h
VJlIllla) J lld Un'ye r's (FI"l.·lIch V,IllIllJ ) were .I!'pre-
naled lor tll l' lr egb,)', IIlllky qu.l hul.... but ou r
taSle ~ .ll·el1led both;t bl1 100 <w.,,'I,Th ... \\1l111l'r,
Edy's Dreal11ery, \\"as l.wdcd tor ttl ndl. whet)
te).;"ture alld cl ...an. J.IJ-natunl \'Jl1Ill.\ n ,\\'Ur.
-
t DREAM!:"
FROZEN SNICKERS ICE STRAWBERRY ICE CREAM
CREAM CAKE CUPCAKES
SERvn 8 "'''1<£5 12
TOTAL TIME : IS minutes plus 6 hours freelmg tIme TOT", TIME : IS m,nutfl"$ plus 6 hou.s freeZIng lome

on/is «,,,,/Ji/lmi,)fJ '!( rI"".,./(/(", /II.',WIII.I. dlhl (,lr/lmri )"11 1'' ' II SI' 'III)' NIH/lm,UJI'" '!f ia' m',1I1I ,lIIri ),1111 IUTI·.

(,'/Hurdrli u.> '!( 'lIIr.f.uwlt,· r.md),: <I .)lIIrkrrs /oIlT. II i' "11""1' wrx"l:/'J "t"/' ,,/111/)'.• II In",II'r dI birr/III,,), /hlntt's.
iii,' ,m. lIul/('''!«l/(/r ,<';'III(f (JI'{~" 652) .(,Ir dli, ("kr,
IIUI FrI Jin' '" sri/mill/II' plllr JII~mt" /ulHwllldr/r 'lr $lore-bought pound uke (16-ouncel),
s/.,rt·-lhl",1!11I $"11(('. sliCed !-i Jnch thick
Yo cup s t." wbe rry i"m
2 p ln t$ chocolate Ic' crea m 2 pInts I t." wbefrylce cre"m
cup chunky peanut butte. cu p hell"y .... lIm, Chilled
32 Nilbl$CQ Famou$ Choc.oL/l l e W.f"$ 2 t"blespoons sug"r
l J.i CUPI c aramel Or butterscotch laue. te",poon ""nlll" .. tr" ct

1. 'J I)} 5-II1(h lo.lf pan \\lth pbqlr \\r.'p.

LlIll' ,I
!l'l!m~ till' l'nd~ of the p!.tSllC II ra p o\l.'rh:ltlg the
p.1Il by (, 1I1(hl·~. Scoop thl' ICl' l'rC:Ull Into ,I lar);c
howl. Ih.'11 work to ~Oft l·ll. rollo\\11l~ !Ill' pholm
Oil pJ!:><' 628. Fold till' Pl':lr1l1t butter U1(O the In'
In.-am lIuulllmjo rmly nu;.;cd.
2. Workmlo: qUIckly. arrJngl' g lho(ol;ltl' \\J ji:~
to ro\'(~r [111: OOnom ot till' pan (some on'rbp-
pm~ I~ lim'). Spl\.'ad one-Ihm! 01 dll' Il·... cl"l:am
1ll1'\IUI'l' l'wllly O\·... r thl' \\JI~'~ ;lIld ~IllOOlh Ih,'
101'. ~pr"'JJ y:. ,up ot t1w car.uud ~JUC,' o\·... r Ihe
Ice crt'JlIl. It"peat thl) br"r1ll~ pruc,'ss [\\0 more
1l11ll'~. rimsh by bym~ 11ll' H rc11lJinlll!l: 1I,lfl'r~
owr Ill<' lOp and Pf,'" thl.'111 lightly.Wra)) til,· 1';111
tll'htly Illtb plasnc wnp .lIld Irl'<'lc tllm! lirlll.
.•hout (, hou~.
3. To ,,·rv,·. unwrap alld gl'1lI1y IU~ .11 Ih ... owr-
h.llIg.llI~ p1a~I1C wnp 10 fCmO\'e [he lllat from tho.'
rdll. (Ii IwC ..... j.dry. dip Ih,' bo11011l Oflb,' pall 11110
hOI \\';Ill·r.) U~lIl~ til,' pl.l(lJr wmp to ItJlulle tit"
[oJf. lIlwn II 01110 a (CT\'lIIg pIJIt ... r. Ped aWl)'
,lIld dl~"l rd [h,' plaStiC wrap. AliOI\ the ,J!...e 10
1. Lllll·.1 12-(UI1 muffin t1l1 with cUP,·Jk.· 11111.'''''
US1l1j;.1 2-111Ch b l'\CUlt ("ultl.'r, elll 12 em'lt·S from
th,· ~liCl" of pound cak.·. Spread 1 1~'aspOol1 of
jam ovcr ,'ach p')lll1d cak... Clrl.'k Ihl.'l1 b)' 111'ld,'
thl' cllpc.lkl.' 1111l·r~ .
2. Pbcc ;1 nirdy rull11lk-d scoop of IC ... fR'Jm 011
top of each poulid cAe nrcl .... CO"O:f wnh pld~l1C
wrap ,llId Ir,·(,z,· unllliinn. aOOm 2 hours.
3, \Vhlp Ihl.' 0'1:.1111. ~ugaT, Jnd v:ulilb tOl;~'lhl'f
III 3 dull t'd IlQ\1 I lUlU! soli pcJk~ lorm {s..·l· pJgt·
(.SO).Top {'Jch '\Coop ofiet· en'am wlth.m J!U'3C-
Ii\"{' pcal. ofwhlppl·tJ cn'Jm followl11~ lit ... photo.
FfC"ZI:, I1l1coval.'d. ulltil Ihe \\ hippl'd eTl'am h.11
sct. about -1 h()IIT~ .
To Make Ahead
TI1l' nlpl'Jkt'S (\\ 1111')11.'<1 Cfl.'llll Jnd .111) em 1....•
hdd 111 th.· fri.'l'll·T. \\'r.lpPl'd lightly 111 pb<i[1l'
Wr.lp. for lip to I \\ ....·k.
FRO STING ICE CREAM CUPCAKES

lit .11 ruom [elllp ... rawrc for ;1 fl'W 111111111l'~ bcfon'
lhrlll~.

To Make Ahead
Tins K,' CI'l',U1I c.l ke Gil Iw .1~~l.'l1Ibll.'d :md held
III Ill,· Irn·Zl.'r. \\ r:apl'ed n!;llIly III P\.I'IIC wr.ll', lo r
up [0 1 \\l'l'k.

Spread 1"- wh,Pj)e-d c.eem over Ihe scoops of >Ce crellm

10torm sloped s,di!s lind ft peak on toP.

THE ... MER IC ... · S TEST KITCHEN F ... MI LY COOK800K

SAUCES AND
CONDIMENTS
 SAUCES AND CONDIMENTS

-
GRAVY AND SAVORY SAUCES COMPOUND BUTTERS CONDIMENTS , J AMS ,
AND PICKLES
All-Purpose Gravy 633 Parsley-Caper · 642
Corn and Avocado Relish · 640
Texas-Style Barbecue Sauce 634 Parsley-Lemon · 642
Peach Salsa · 641
Barbecue Sauce 635 Rosemary-Parmesan · 642
Black Bean and Mango Salsa · 641
Mornay Sauce · 636 Tapenade · 642
Salsa Verde · 644
The Ultimate Cheddar Cheese Blue Cheese · 642
Sauce · 636 Spicy Mango Chutney 644
Ul Tarragon-Lime · 642
I- Hollandaise Sauce · 636 Green Apple Chutney with
Z Anchovy-Garlic · 642
w Apricots and Ginger 645
I: Lime Hollandaise · 637
Mustard-Garlic · 642
o Apple Butter 645
z Bearnaise Sauce · 637
Chipotle-Cilantro · 642
o
u Horseradish Sauce · 639
Cranberry-Pear Butter 645
Garlic-Herb · 643
Old-Fashioned Applesauce 646
Honey-Mustard Dipping
Sauce · 640 Cinnamon Applesauce 646
TOPPINGS AND SWEET SAUCES
Cumberland Sauce · 640 Cranberry Applesauce 646
Raspberry Sauce 647
Ginger Applesauce 646
Strawberry Topping 648
SOUR CREAM-BASED SAUCES Cranberry Sauce 646
AND MAYONNAISE Peach Topping 648
Cranberry-Orange Sauce 647
Sour Cream Sauces Blueberry Topping 648
Cranberry Sauce with Pears and
Lemon-Herb · 638 Whipped Cream · 650 Ginger 647
Lime-Cilantro · 638 Creme Anglaise 651 Refrigerator Jam
Sun-Dried Tomato and Caramel Sauce · 651 Strawberry Jam 649
Basil · 638
Butterscotch Sauce · 652 Apricot Jam 649
Olive and Caper · 638
Chocolate Sauce · 653 Plum Jam 649
Salsa · 638
Hot Fudge Sauce · 653 Peach Jam 649
Pesto-Roasted Garlic · 638
Caramelized Onions 654
Homemade Mayonnaise · 638
Caramelized Onion Jam with
Aioli · 638 Dark Rum 654
Tartar Sauce · 639 Roasted Garlic 655
Lemon-Thyme Mayonnaise · 639 Roasted Red Bell Peppers · 656
Chipotle Mayonnaise · 639 Pickled Succotash 657
Garlic Mayonnaise · 639 Pickled Carrots with Cauliflower and
Bell Peppers 657
Dijon Mayonnaise · 639
Pickled Red Onions 658
Easy Bread-and-Butter Pickles 658
Easy Dill Pickles 658

• signifies FAST
ALL-PURPOSE GR AV Y
M"'I(~ S .. bout 2 cups
PREP TIME : 10 mmutes
TOTAL TIME : 55 minutes ('neludes 20 mlr"lutes
SImmermg time)

\~'" d,)I'" IIced p'''' dnJij1mxs /(t 11U1"e .~rrill J.rml'Y.

'11m 1~·r.li,'" It'll,',' ,)II 1~:~rll1/J1rs 111111 dlirk1'll I1ml "r~r
/irNlls Ji"" rir",.f,tll-I,,)dil'll.~r,II'Y 111<11 (,Ill lit, sm'~'d
lI'itl, ,r/'IIOSI 1m)' I)'/H' ,~r m('<I' II, I"HI/fr)' or simp/I' ,lI.,,'
wtlslwd IJ<)/aII>f'5. If )"'" u\J1l1d lilt.· 10 d,ml>l,- rll/' rrdpl',
liS,' i1 Durell OI'CII hl.<!il't' ,lit: 1~:\!I'fI//JII'S dtllple 1'<Iom
Jil' /.rt'WllllIg 11111/ il/nt',ls!' rhe ((I{ll-ill,\! /lillI'S Ii), roIlXhl)'
50 /Jfrl'/'rI/. 'r;, p'l'n'lII IUllips fmm Jf>rluillg, III' -'1I1l' III
lI'IIiSR r(>mlll!l1/), 11'1/1',1 iIIMi'N tir,' brvlllS.

3 tableSpOons unsalt ed butter

<;II rrol, peoled and chopped line
rib celery, cho pped line
onio n, mlnc:e d
y. c:up .. U-purpose flour
2 eups low-sodium chicken b ro th
2 cups low-sodium beef b roth
You don't n .... d P<ln d"ppongs to make au. tasty
1 b<lY le<lf AII-Pu.pose G.avy
t.<lSPOOn minced fresh thyme
Or V. te<lspoon dried
5 whole b l<lck peppercorns
5alt and pepper To Make Ahead
T In' gravy C:lll be refrigerated III all :lIrnglit
1. Ml'il !Ill" bUlll'r m ~I large S.luc~'p3n owr (omaincr for lip to -\ day§ or frozen tor up to 2
Ulc'dium-high h~'at. Add Ill<' \'C~CtJb!l'S :lIld month" Rehc:1l oV("r low hra!. 'il1rrlll!!!O rcCOIll-
cook IIllIi! sofwlled and well bmwned, aboUl b1l1e, or microwavt'. Stirring often. IImi! \V,mll
<) nllllute" Stir III the flom and cook. ~l1rrlllg :md sillooth, 1 10 3 111111ll1es. -10 Ihaw, plan' Ihe
cOllsl:mdy. until th oroughly browlwd. aboU! 5 gravy alld 1 lablc'poon of W:ltcr III a ,aucc'pan
rmnllles (s<'<' page 63-\). ow. 10\\ hl'at and bring to a SIIIl1tll'r slowly. Thl'
gm\'Y may appear bro ke'll or curdled as II thaws.
2. Cr.ldll:lllr whisk in dK' broths and bring 10 J b(l1 J vigorou< whi,king: will n:collibirl<' II.
boil. Add Ihe bay ll'af. Ihyme. and peppc'rcorn_
and 'mmlc·r. slirring (){"C3sionally, IInril thirh'ned.
20 10 25 miI1lHC~. ~killlllllllg orr any foam thm 5e.JL$.iJ.cIaen 5 ip : TH E CO L O R OF GRAVV
forms on the SUrL"1Ct'.
The color and fI<lvor of this gravy come from
cooking the vegetables and flou. until they <I.e well
3. ['our the )-:T;\vy throu).:h a fi lle-mnh strainer
browned. It may seem as though they .'I.e turning
i1l10 a ell'all sauCl'pall. prc§~lI1g 011 the 'olld .. to
too d<lrk. but trust us, It Is <I step necessary to
c';>;tnet ~s mueh [1(,lll1d as pos,iblc. I)I~card til<'
producing richly flavored and colo .ed gr<lvy.
solid•. Sl'a~on llir gravy Wl1h ~alt Jnd pepper to
1,I'ite.

Sauce s and Con d im e nts

MA KING GRAVY
I . Alle' the vegetable. art! b,owned, .,1, In the flou, ar\d
cook. '\t"'n9 constantly. unt,l II J. thoroughty b,owMd
2 . G,,,dually add the broth ••
prevent lumps lrom lorming
Tasting : Bottled Ba rbecue Sauce
1-I0 ll1en1.1dc barbecuc <:Juce IS a project recIpe
requ iring a hUlld r), list of i llgrl'd l ~'1 1ts alld a good
chullk of linll". No wond<.'r botd l"d barbecue
5.1UC<.' IS so popui:lr-1Il just one loc,11 su perma r-
ket. Wl' fou nd more Ihan 3() \'artl:tie~! To m ake
<:~'n<~' of all thl"<:c OptiOIl<:, we conducted :I blind
tastl' test of " Ight leading n;ltiollal br,md).
\Vc chose tonuto-based 5.1UCl·~ Ih.1I \<'l'rl'
labeled "original" and tasted Ih<'1n :1< a dlpplllg
~aUl'l" ror hOl11l'l1lnde chicken finge!"5. W h ile
laSterS' personal prefl'rl'l1ct"s v:tried . w,' fonnd a
fcw S;IUCl'S that weTl" unIYC!"5,l 11y llh'd-and a
few dlar weT<.' univel"S.l11y di~hked. S,l UCt."<; thaI
tJ~\('d li kc tomatoes ralhl'r Ihan tasllIlgJust pbm
<:WCl" t were dll" ell'ar (.1\"Oril<'5. A good balanCl" of
smokc ,md <P'C<' \v:tS also appa'cla led: Ihe ~ev­
l"ra l ~:l1Ice< JUdgl·d Otl! of whack ill onl" o r bodl
arl'as n·l."C lwd low scorcs. Tl·XIIIT<.' was .1Il0thcr
uuportam 1<'Ul", with USlefS ObJCCllllg 10 vcry
thm <:tun.', as \wll a< S:11I«'S wnh an o\'erly thick,
gloppy cOllsi<l~'IKY. which sC<· Il1<·d artificial. Odd
color<: (Oll<.' 5.1UCe \v:t< bright rl·d from the U S~'
of food dYl") and pTrIng fLwor<: (one <alll'~'
retllind~'d U~ of'picy Red H ot cand,es) were nOI
:lppT<.'ciatcd,
whlskl~9 const"mly to Our conelu<ion:YOIi dO ll 't h.lw to 111.lh' your
own barb<'cul' $..l U«·. but Ilw Olll' you buy should
tastl"-:lnd look-lih' hOIll<.'llladc. Te x as Be st

. -~
:lIId Bull's- Eye COllil' illl' clo~ ... <1.

..-
( , .">' //
.4····
.,.,< ..

~
"
" .:-~.(,.
"">:. .
"

a d""n pan,
3 . Pour the 9r" ...... through a slralner Into
pres.,ng the .oI,ds to eXlract as much liquid as poSSIble

Tasting: It's Not All Gravy

In our g r.wy ~·;l.Tch. Wl" found )~'veral rcCIp~')
that c.llln] tor til<" u"'-' of Kndll"n Uouquet or
Gr.Lvy Mn<Il"r. 'IO-calko bmwu;!!!,: and ~~'"solling
'JUet"<;. Th~'<.C products, which (OIlStst prll nanl>'
of faramd roloring, veger.l bk ('Xiract:;, "lit. :lI1d
prc~l'rV;II )\'<"', ,.0: d<'sl!!:Il<'d to impcrson:lle p.:m
drippillh"i or fond-thl" littk il.,vor-parkl"o bus
Idi III the pan allt' r roastin!!: meat . I:kcause fond
"',1' exanly \\"h;1I IV,' wen' Iryillg to a'phfa te, we
tho ll!,tht th,'1 till'se ilelm would lx' worth aIry,
Over.,11. re<:ult:; were dismal. T,,<:lero "lIl'ompl:um:d
tim Ihe graVll"S ras.ll'd 6kc and artificial.
TEXAS-STYLE BARBECUE
SAUCE
MA,II ES about 11$ cups
P REI> TIME , S minu t es
TOTAL TtME : 50 minutes plus 1 hour COOling tIme
"/;)IIuu"juirc, ".II!'/H''''US Imh>lml '){";"';I!dr. mill II lill/I'
drlpI't/!' chi/c i" (/d,~b" SdJlce di~tl",l("is!J this IT!'''' our
PliI.·, 1~,1Tbfme .'iluri'. "'I"rr~' "'//1 Bm/Jl'mrtl Hnk RillS
(l',{~r 398) ('f /J.!lix-rud /3n:f Brisket (p,!'>!/" -IO/).
'/1J/j "yipl" (till Ill' l/t)u/,Ird.

TH E A MERI CA ' S TE ST KIT C HEN FA MI LY C OOK B OO K

 2 tablespoons unsalted buUer
}4 cup mlnc. d onion
1)1, t.aspoons chil i po .... d . r
I garlic: elove, mlnc.d
2 cups tomato Julc.
y. cup .... hlte \lineg.r
2 t.blespoon s Worcest.r, hlr.
2 tablespoons light or d , rk mol.n.s
teaspoon mlnc.d c hlpoU. chll. In
,dobo sauc.
)I, t.aspoon dry mustll rd ml •• d .... Ith
1 t,blespoon ..... t. r
S,lt ,nd pepp.r

1, Mdt the butter III ~ lal),'C ~IICCp'll1 over

I1ll'dlllllJ hcat, Add ti ll' 01110n and cook until soft-
elll'tl, about 3 minUll'S, Sur ill tilt' e hilt powder and
garhc ~nd cook I1Iml frngrnnr, ~bolll 15 ~cconds,

2, SlIr in the tolllJto JIIIC(" )I, cup of thl' vill-

l'b>:!.r, Worrestershire, Illol,\ssc~, chipode chile, and
nlll~tJ rd , Sillllllt'r, surTlllg occ;mollall)" Ulml dll'
sauce is llllckened, about 35 mrtllltl'S,
Sur •. I'OU can buy Pretty good bonled blIrbK .... wuce
but tromemade rS always best (aod easy)
3, Off thc heat. stIr III the I'l'nurnrng Yo cup vin-
l'gar, S<..'ason wnh saIl and po.'ppt'r 10 IlSte. Cool to
room tl'mpcratun: before ~'rvmg. aboul I hour_

To Make Ahead
Thl' ~;l\LCC can be refriger,l1l'c\ in an aIrtight 2 tabl.spoons elder \lln.g"
COIII.1l1lcr for up 10 1 wCl'k o r froZl'1I for up to 2 2 tables poons Worcestarshlr.
lIlom hs. Bring to room lemperatllTe before ~ T\'­ 2 tabt.,pooos Olj on mustard
mg. To duw. place !Ill' sauce in a satln'pan ovcr 1 teaspoon nbasco
low hl'at and bnng to room Il'lIIperatun' slowly. s.1t .nd p.pper
stlTrrng Oftl'll.
1, H l'at the oilm 3 IdT)!c sauccp;m o\l,'r lI1l'drunl
IIt'31 1111111 sliullm ... rmg.Add the Onion ;lIld {'ook
unnl ~fi(.'n('d.lboul 5 TIlIl1U1(,<;. ~l1r III til ... g:.lrhc
BAR BECUE SAU CE chlh pO\\(icr. lnd cayc n nt' :md cook IUlUl tra-
,..AKES aboul 1)4 cups gr.1I1I. JbotJI 15 ~'col1ds.
PREP TIME: S monutes
TOTAL TIME: 3S minutes plus I hOur (oolmg lime
2. ~t1r m the rellummg IIlg r... dlcrrt ~ Jild ~l1nm ... r.
S llrrm~ occ;lsioIlJlIy. umil !Ill' S.lIlCl· t~
tlllch·lwd.
77"$ rmJlr edll II(' I·,/jil" dOl/ilk'! tlr IrrJllril. St'nY" will, :tholll 25 I11I1lUles. S(.'a~on with ~~Jt ;md pl·pp.·r to
lJ.lriJl'mt''/ Hlrk R;b~ (Jlot'!" J98) or &,/J('llIt'll I'u/l.''/ tJ,Stl'. Cool to room telllpt'r.Jture before wrvlIIg.
/',rrk (p'~~ ~OO). about 1 hour.

2 tablespoons \leg.tabl. 011 To Make Ahead

onion, mlnc. d Th ... ~u ... e (l ll be refrigerated III .m llrnglll
garlic clo\le, minced com,lIlI ... r for up to I \\l,'ck or frozen for Ul' 10 2
teup oon c hili po....d er lIlonths. Unng to room tCIlljX'r.lturc.' beton' wr\"-
Yo teaspoon cayenne pepp. r 111);. 1'0 thaw. pb.c.. the S3uce 111 ~ ~J U CC PJlI owr
1 cu p ketchup low ht'at and brrng 10 room tl'mper.lllln· ~1(l\\'Jy.
5 tablespoons light or d a rk molaues 'tl r rrl1~ ofit'li.

S.",e • • nd Condiments
 MORNAY SAUCE 1, Urlllg I Yz nip' of till" Imlk 10 a '1llllUl'r 111 J
MA KES /lboul 1 CliPS l.Ugl' S-1 u n'pJII O\~r IlIcdl<lI l1-hlg:h hl'Jl, W ll1,k
START TO FINI S H: 20 m,nulM rzm til\' (orllstlrch Jnd l\'l11JlIlmg Yo cup 111IIk
logl'tlll'r, dWII qir 1lI1O tl1l' '1lll lllcr1llg Illilk.
Sm'V' tlris ,I(h, (n',/JII)' c/wrJl' $,UU( Ill ...' {rS/r, slld/fisll. Connnuc 10 cook, wlmkml; oft<'n. uII1I1 til\'
,I( ,w",b/rs. SII(/' lIS broa," , o.IJ/""'~~US, II is' ,,/sO
(lr sauce has Ihlch' II ('d. about .2 III\1lUll"1-,
",pt-riJ It'IIIr rrrlll", i),.'\' dU/r,-s-E,I!J!S /-1,.trlllllll' (".~~'('
21 4).,(." "lit. 2. OIT till" hl'a!. ~tlr 111 Ihl, clICl'~C Jnd CJ)'l'l111l'
!lllul Iht, ChCl" '" IS mdll'd and 'l1l00lh. S"'l~on
2 I/lblespoons unSllltttd butter Wllh salt to us!.:,
,, 14 Itllspoon, JIll-purpOse Iiour
2~ cups half·and -hllil To Make Ahead
2 ounul Parme'"," ch .... , Slt.led (1 cup) Thl' 'aun' CJIl 1>0" r~'fn g:l'r;tr ... d III 311 ,1lrt1!{ht C01l-
tablespoon fresh lemon Juice {;\1Ill'r for lip 10 4 d.J)·~. R ... hc,lt t1w ... Jun' owr
Pinch caye nn e IMP"" [ow 1ll'.1I , whl~klllg to rn'OlllbUll'.
Pinch nulm,,, (opllon/ll)
SIIII and pepper
!h.ll J{itdlell !jip : THIC K ER I S BETT E R

1. M l'l! !l1l' bu tt .:r ill ~ laq;l' <~uccpa n OWT Most reci p es for Cheddar cheese s.uc e si mply ... se
ll1l'dium-hi~h heat. Stir in Ihl' nour :uu] cool.: . a H o m ay seuce as t he base ",,,d subs-Illu l e ehedd.r
snr r mg co n,ta11l)),. \lUll] bq;imll1l!,l t o brown, cheese lor the Parmes. " . This , however, d ld,,'1 pa ss
.tbout 2Y. m IllUlO:~. ou r test, The Momay,based s.uce did no t have
enough Cheddar fI.vo r, no , w as II ttllek enough to
2. Slowly wlmk II I the half-.md- Iu lf aud br i ll~ reall y CO/lt and cll"g; • MomllY s. ... ce Is mueh more
10 3 0011. Sllrriug COllq;lI ltly. Itt'dun' !lll' hell 10 delkate. After w e inc re.sed the .mo... "t o f cheddar
low .\Il{] ~lI1m1l'r. ~llrrll1g ofIt'll, IIlItll IhU:J.l'lh:d. to g ive the sauce. boost o f fI.vor, we f ound It beSl
.,00111 III 1111111Ill'S. 10 switch the Ihlekener f,om flo ur to eornU .,eh,
Beca ... se the th leke"l ng power of cornst.rch Is twice
3 . SilT dn' l'.unwo;.;an, Io: I1I0n Jilin.. CJy~'IlIIC, ;and that of flou,. we co ... ld get l he Uluee good a"d thiCk
llIlUlIl'g: (If U~lllg) uno the ~1uce. St:l'l.Oll II n h ~lt w ithoul it test ing powdery.
and p("ppl'r !O r;lS(O:-. !)erw WJrlll,

To Make Ahead HOLLANDAISE SAUCE

Thl' o;.;aun· CJII 1>0" rr fTlg~'rJtl'd III JIl llrU!;ht con~
MAKE S about 1 cup
tuncr fo r up 10 4 W)',. R e heat ovc r low heat,
~lIrrmg: [0 rr.:o mbme, or Ill ll'T\J\\':!VC, Stlrrm !;
START TO FINIS H: IS m'''utes rzm
Oftl'l1, Ull til w;m ll ,lI1d smomh, I 10 3 m m utl'S, 71,is $,lIIrl' ;.1 r.'mlllouly sm~'tI (lIW /"."rllrd ':I!~S III
E"I.~S 13I.-,u'lIi(/ (P.W' 21-1) bru /.,SlfS CIIII<,lIy g.lt,d
sert't'd 1I~'tl, O,,(,II- I',),Ir/,('d S,dr '!f S,II'IIIII/ (I'.I.~('
2-16), Ik .IIII¥' ,,) "dd tlu' IIII W I 1111'1,("11 hllll'" 1,1 til(,
THE ULTIMATE CHEDDAR b/rm/r, I~'r)' $/"11'/)' Ill/ Ii h) ,~IIJOll' III(' spt'tifi( 1t/(,lII/ill.~
CHEESE SAUCE lilll"s.
MAKES ;lObou! 2).i CUPS
START TO FINI SH: 15 mInutes rzm ] I.,ge egg yolk S
tablespoon f,esh I. m o " [ulee
n,is 5.lUn' /,/SI/'S ,1,/)1" 11,11('11 ,/,,:;:;1("1/ ''''I"r n:~l'loIbl{'), 16 tablespoons (2 stieks) un sal l .d buller.
iII(/' <IS /Ir,l(n'/; ,'r (,IItI!fl.!H~·', Ill/I il ;,< ,,1.<,' IWy .~,',l(1 m elle d .nd stili W.rm
(!/J rJurk!"u ,I, (n'u " /r", (h!\!, Hot w.ter
14 te8$poon c.y."" . peppe,
1% c ups whole milk 5all and pe pper
2 tabl u poons eor,,$lareh
a o une. , eh.dd •• eh••se, ,hr.dd.d 1, Blcnd Ihl' ~'~ yolk, and lcmoll JIlIC'" H~.·ther
( 2 eups) III a b lend.' r 1I1l1l1 ~mOOlh and frolh)" lbom 10
Plneh eay."". peppe r 'ecolld~, Wllh the ble n de r runmng. va)" ~lowly
S.lt or
driull- III half Ihe butler 1I11nl [he 1111"1110." I~
<l i llie thic k. ll)OtII I 'h " llllllll'~.

THE AMERICA 'S TEST KITCHE N FAMilY COOK BO OK


2. liknd III :2 l(Oa5poon~ of hot W<llo:r, COIlt!nUl'
10 ..lowly bl~'lld III tlw r.'l1ulIIlIIg bUHcT, abom
I l1unUI~',
3. Bk.,d in ,Id dmon:ll hot WJlc'r. I l(Oa,poon at a
tl11 ll', a~ Iln·dt·d unti l tl1l' ~:I11CO: coa !~ Iho: back of
~ <;poon (,t'~ Iht' photo). Stir III the ra>'ell1lO: :lnd
St',l~o n II lIh ' al l and p~ ppt'r to (,I<;(e,
VAR IATI ON
liME HOLLANDAISE SAUCE
•'iI·m·l/us u~lh .~nll"'/.fis/I "r r/tirkru.
R.o:pl.K(o (h~' lemon Jute(' \\lIh fn'Sh lilll~ JIllC(o.
To Make Ahead
liecJuso: hollandal5C 'l,lUC\' CO lll J11l<; r:\W egg
yolk<;. It should be nude JS do,e to Ihe time you
phn to ~t·rw it as pos~lble (no mort' than 1 hour
1ll ,H,kIllCl'). To h'e p the s,mn· \\.lr1l1 umil you'rt'
Te;ld)' to ~t· rve II. tf:lIlsfer II to a medm lll bowl.
cover wnh fOIL and ket'p w;lTI n O\'er .1 o;.;aun·pall
of bardy <;11l1ll1l'ring W,llt'r. Be ,UTo: the hea t IS
lOll ,md <;tlT frequently,
5£Jf:Ritc/im !jip: UNBReAKABLe
Take it from us in the test kltchl," hoU"nd" ise sauce
c"n be " pain in the nec k to m"ke. Tr"dltionally, the
s"uce Is made in " bowl set ove r" saucepan 01
b"rely simmering water lInd the butter 15 slowly, but
vigorously. whisked Into the egg yolks. II the butter
Is lIdded too fast, II will not beco me emu lsi fied with
the egg yolks and the sauce will " bre ak." resulting
In a greasy. runny me ss, as o pposed to a s moolh .
Vfllvety holland"ise. After p llchlng mo re b"tches
Into the g".bage than WI c"rl to recall , we came
up with a loolprool method, Using a bl e nder and
starl ing out by very slowly drizzling In Ihe buner
make It virtually Impossible to ~ break~ the sauce. To
f"cililate adding the butter slowl y. we use a liquid
measuring cup,
MAKING HO LLANDA iSe OR BEARN A ISE
The sauce should coal lI.e Dick 0 1 /I SPOOn when it has
lhe proper cons .. tency
Keeping Your Family Safe : Raw egg YolkS
R,lll o:~ yolk~ ~1\'t: SlllCo:'S ~uch ,1<; nUYOllnJI\t"
hollall\I.II)<.'. and bCarnaio;;.' thl'lT I'Clwty tl',um:
Jl1d nth IJavor, l-h 'ro: III tht' Il'SI \..lIcill'n. Wt' ,lrl.'lI·1
at all "<Iueanush about e:J.ll11~ ~ r,lll e~ ),011.. OT
tWO, bUIll IS nu portJIlt 10 1'01111 Otl! that dll'
EllA, SI;l1t'S Ihal cOll<;lIming IlIld.'rl·oo\..l'd OT r.m
<'1;:1.'" C~l1 rl'~u1t U1 foodboT1;{' ill ll\.'«.TheTdo re. If
you :lrc coo k lll~ for Ihe elderly, y\JIll lg ( hildn:lI.
pr~'gn~1lI \\'011ll'll. or anyone With J (Oluproll1l'ie.\
1I11111l1ne syStt'llI. Wl' adl,t,e you to h·ep tllI~ 111
IIlInd Jud po:rhaps use an allerl1Jtl\'t' \.Jure' .
BEARNAISE SAUCE
H AKES IlbotJt 1 cup
STA AT TO FINISH : 20 mlllute~ mD
nilS SIII/(I', lik,' /h,/I,ulIl,.i;/', i; 1 1 \'IIiI"~il l "II Pt'," /Inl
I~",~j (1" ',1(1' 2 14) m.d OI'('/l-I'.•. lrlrrd .')jdl~ '!f &rim;m
(p,t!!!' 246), rmt! 1/ ,llsI' 1'<1lfJ uied" Inlil ,,'''sh',1 ur
I!rilll'li b<:r(. fk $II" hI add til!' hllll/T IP Ilr/' h/m.tl'r
,'('rl' sl" lIo/), 'IIIJ,(.,/I0U' lire J/>I'{!Fr,/ hlmdu(\! limN. '17It"
hllltrr is /"'JI I"'"ff"/ PW "J" li'l ,wf 1II,',l,>lIrlllJ.' {JIll
~ cup dry white wine
1 whole black peppercorns
2 sprigs Iresh larragon
1 I"rge egg !folks
tabl es poon lres h le mon Juice
16 tables poon s (2 slicks) uns" lt ed bune r.
melte d and stU I Warm
HOi water
2 teas poons minced l resh I"""g o n
J.io leaspoon c"yenne p epp l r
S"I I lInd pepper
1. Coo\.. Iht' Wllll', peppercorns, Jlld tJTr.tgoll
,prt).'" m J ~mall ~ki1ll,t men mc<inllll h e,ll unlll
tIn- h<llud hJ\ reduCt·d to 2 tabl."I>OOlh. ~bolll 5
11111l1lIl'~, Slr,lIn t hc 11111<', dl'cJldmg th.· ~oltd~
2 , Blelld thl' egg ~·olh . l..: m on JIII(\.', and <;trJll1l·d
wi.le' I~t,ther III J bkl1deT unl11 \l1Ioo lh ,llld
frot hy. ,lbullt 10 \(.'conds, With tho: hll'lId.'r rlln-
1l1l1g, vc ry slowly dnwc III half of th.' bult..:r 1111111
till' .mxlUn.' l~ qUill' dllCk, about 1 ~ I11I11U1c....
3. Blt'lld 111 :2 (l':J.~pOOlli of hOI WJlt'r. Commul'
to \"CI') ~lo\\lr bl.'nd 111 Ill\.' To:m:J.mmg. hUlle r.
~b()UI 1 1111rl1ll0:,
4, HIO:l1d III addl110 Il~1 hot W,ller. I tt',I'POOIl ,11
a 11111":, ,I~ m'('(l..:d u tll il thc <;a ur.' ~·OJt~ {he luc\..
of .1 ~J1 0011 (<;ee tilt' p holo), Stir Il1 tho: Il11l1ct'd

Putting Sour Cream to Work
Sour cream 1$ a fa irly common and easy
Ingredient to have on hand. Flavoring this
kitchen staple Is a great way to elevate an
ordinary .".al to extraordinary. We use flavC)(ed
tarragon aud Carl'liUe and >;caso n wuh Qlt and
pepper (0 lam'.
To Make Ahead
(kelliSCo' b.:'lrn;\IS~· ,alln' eontams ra w e~ yolk\.
it <hould he madl' a~ clOSt, to the tIl lle rou plan

$Ollr cream wherever we wOllld normally us. 10 serve It JS 1'0$$1011: (no 1I10re th.m I hOll r iii
pla in sou r cream. Try a dollop of Lemon ....lerb J{h-an(·c). 1'0 h'cp thc <au cc \\~lTIll 1111111 yo u'",
SOu r Cream on a baked potato or Lime-C ilantro r,'ad)' 10 \l'rW II. lran,fl·r il to J m cdlum how l,
SOur Cream on Cuban Black Bean s (pa~ 170) cowr \\ilh fOil. :lIld kccp \\-arnl O\'l'r J s,'1uccpan
C)( Fish Tacos (page 271). These also make of bJI"l"I} ~11llllwrml: \\-Jlc r. il.' ~lIr... Ihc Iwal 1\
terrillc dips, especially Salsa SOur Cream (with low and <;m Irc(IUt'ndy.
tortilla chips) M d Olive and Caper SOur Cream
(with Crosllnl, page 34 ).
Mix any o f the combinations o f
Ingredients Ilsl ed below w ilh 1 CliP sour HOMEMADE MAYONNAISE
cream and season with salt and pepper to M .... KES eboUI Y. CVI)
taste . Wrap in p lastic wrap and lei resl to STAIIT TO F IH ISIol : 8 mmules mIJ
blend the fla vor s. about 10 minutes. Flavored
sour c ream can be refrigerated in an airtight ) ;))1 11111)' 11,1' ,1<1/1(,· 11/1' ilif/i'(clI{c ill 1U11<1 $,,/,111, 1'/11
container fo r up to 4 days. Ih""fm,lI/.. m"J~III!I'II~C r.> mSlll' SII,,,,r;,I( "' o.'lIIml'rr;,,1
whr" IIJrd "II fish. ,,/II' '" $/,·,11111"'/ r~),"/,m"'" ", '/.' ,/
LEMON-HERB SOUR CREAM "IIIt/wid, Jpmrd
tablespoon minced fresh dill
or tarragon .2 larSie egg yolk,
l !1i te.upPOns f resh lemon Juice 4 leaspoons f resh I.mon Julee
garUC dov., minced Yi leaspoon IUSIar
y. cup eorn or vegelable 011
LIME-CILANTRO SOUR CREAM Salt and p.pp• •

tablespoon minced f resh cilantro

l !1i teaspoons f resh Ilm e Juice
1 garli c clove, m inced
SUN- DRIED TOMATO AND BASIL
SOUR CREAM
!Ii cup flnely chopped oll'packed
S41n-drled tomaloes
.2 tablespoons minced 1'lSh basil
I' rot·c'~
dw l'~ roll.: ~, J..-mon JUWC, .Ind SlIg.lr In
;1food pr"O("c~~llr lIlltll comblfwd. about 10 scc-
omk With till' nwthml' nmnmg.slowl), pOllr ell<'
od Ihrou!o:h Ihc fCl'd tulx· in J ~low. ~tc;ld\' ,tn-am.
aoom J(i ~nomk ~crapl' ,lown till' \ld~... of till'
1>0\\ I \\ lilt l rubber ~palilb and proccss .5 \.I.'cond,
lon~l·r. S.'J..on wn ll ....llt and pt'pp'" to t.lq ....
VAIIIATION

OLIVE AND CAPER SOUR CREAM AIOLI

Sm'f 111/11 r(IIIIIII;S 1'( .~rill(/I. p,'"rilrd. 'If 1),lh''! .fisll ,'r
Yo cup finely chopped pitted g reen
(11I·(l·,·". If 11/4" .~.,rlir «'II/,/11/j " gr,·ru 51"'>111. I,.. )Im· /"
olives
rl·/IJ"I~· il In;{orrr lIIillrlll.~ ," /I lI'illlll<lkr /Ill' III"" 1<1 •• /, •
.2 tables poons minced draine d capers
.2 tablespoons minced fresh pa r sley biw·" FM" i1"mg.-r!lmw. /Ii, (11111)11111 ,;r.~'lrli( 1/1,/,' Irf
1!Ii teaspoons f . esh lemon Juice r/,,,,III,·d ", nipll"d. 1).",·/ miwilll/e t'x/"'-I'I~i!l "lir~·
,,,1 It,·", 1,.'("11$1' 1/" "",Inlll)' "IIfIJlm~'ifr, l.
SALSA SOUR CREAM A,id Yo I<·;"poon mmced garli c to lb.' food
pTOre),o r with Ihl' ~'j:.g )"Ulls. Sumntlltt."" ohw od
).1, cup d raI ned salsa
lor till" (orn Oil.
1 tablespoon minced fresh d'anlro
l !1i laaspoons Ir8$h 11m . Juice
To Make Ahead
PESTO-ROASTED GARLIC SOUR Th.· nlJ)"Olln.lIl>1.· ,·,111 bl' rt'fng.:-r.lIl-d III ,III ,nrll~ln
CREAM (onlJ1llc r for lip 10 J ,I.IY~.

!Ii cu p Pu t o (p age 181)

Y.i head Roas t ed Garlic (pag. 655)

THE A M ERIC ....· S TEST KITCHEN F .... MILY COOKBOOK

TARTAR SAUCE MIl{ all of fhc mgrcdlentS logl'l ht'r ;Iud 'i/:JSOII with
'\lIt and iX'ppc."r to castc. Wr.lp III plastIC Wr.lP <Iud
..... I(U about 1 cup
lei l't.'<;t to b1cud the liJvor<;, abou t 10 IIIl1IUI<-<;,
STA RT TO FINISH ; IS mInutes IZDJ
Tlli! is ,ii,
d,m;( s,/Urr .",, frrl'rI St.!r.",J. !f {t)midlOlI$ To Make Ahea d
nUl <l1\1;/"b/(', subslirurr 2 IIIblrsilOO lIs mil/wi dill
(IT<' The \.;IUC(" (;I n bt- refrigerated III JII Jlrught
pi(k/f S. COI1t:lillt'r fo r lip to 4 days,

Yo cup mayonnaise
3 co rn lcho"s, ch opped l ine, plus 1 t.;upoon !jeJt $UcACII !jip: KE EP IT S MALL
corniehon lulce
The key to tartll' Illuee is mincing all of the Ingredients
tablespoon minced sca llion
I/ery ' ine, We tried cl'topplng the Ingredients coarse
tablespoon minced red o nion
tablespoon ca p e rs, ,Io"ed _"dminced lind found t hllt tn. -Wiuce didn't adhere to our fried
fish liS well. We Iiso discovered that 'f the saute is
Salt and pepper
too chunky, t he ingredients do not blend together to
cre"', bIIllInced flivors.

Doctoring Store ~ Bought

Mayonnaise
HORSERADISH SAUCE
Here In I he test kilchen , we fOl.lnd Ihal by ",,o.KIES about 1 cup
adding II var iety of simple I~red lent$ to slore- 5T,o."T TO FINISH: 15 mmutes IZDJ
bought mayonnalle, from citrus Juice to fresh
herbs, we were able to create enough flavored "Hlis Jllll{f iJ /I r/,lSsi( ,I«;)mpmdlllrill 1/11h ,,!!lSI 1(11-

mayon~i$es to liven up II host o f dishes, soch IIf,/mll, bill "/s,) IIl"fS .ttoljl/lwillr _'011111011 ,'m/III,i/.lrs ,/II

as chicken salad, turkey or ham sandwiches, ,".wdlrlll d", ."IfmU/;IN.

grilled burgers, grilled tish , end deviled eggs,
to name just a few. The best POlr1 ,'Ibo\Jt these 1 c u p SOur crellm
flavored mayonnilli ses 15 thai you e,l'" Ihrow 3 ta blnpoon s prepllr,d horserldlsh
them together In lust a few minutes. tllblnpoon mayonnaise
Mix any o f t he comb ination s of Ingredients IIIbl"po o n fresh l emon lulce
listed below with 1 cup mayonnaise and season gar lic clove, mi nced
with salt and pepper to taste, Wrap In plastic y. teaspoon sugllr
wrap and let rest to blend the flal/ors, about 51111 lind pepper
10 m inutes. Flal/ored mayon,.,.lse can be
refrigerated in an a irtight container fo r up to MIX all of Ill{' mgn.-dlenlS togo.,ther ~nd ~~II with
<I days. salt Jnd l>cplJoCr to raSH". \Vrap 111 pl:t<11f wrap Jill!
Il'f n."St to hlt'nd t he fLwors" lbom 10 lIlLIIlllt....
LEMON-THYME MAYONNAISE
To Mak e Ahead
tablesp oon fresh lemon juic e
r he 'Jun· CJn bt' refrigera ted III :111 "I1 rt1glu
2 teas poon s minced fres h thyme
fO m aUll'r for "1' 10 ~ d"lr ~,

CHIPOTLE MAYONNAI SE
chlpotle c hU e In adobo Illuce,
mi nced
teaspoon adobo lIIuca

GARL IC MAYONNAISE
1 garlic clol/e, minc ed
\IS, tea SpOOn fres h le mo n lulee

OIJON MAYO NNAISE

3 tablespoon s Ollon mustard
HONE Y-MUSTARD DI PPING ZESTI N G C I TRU S FRUIT WI TH A
V EGETABLE PEELER
SAUCE
... AKIES ~t 1 cup
STAAT TO F INIS H: 5 minutes IlJD
'1711$Stlllrt' i$ 111/ I'x((/Iell/ dil'Pi,tf.! SdU(f'jllr msl' C/rr(J..~'1I
Fm.l,wrs (III!I!" 299) II' Frit'lrii!/ir JOj,(~rn (pl{I,Of' 17J), !f
YPII lik" J',mr /wlIC)'-mIlSItH'd SIl~'I"ff or spider, ;lIm',lSl'
rlll'/I/II'!tWII!{Ir,mrJ' l>' I/JlIsMrd, TI'1IX'Cfir'l'l)'.

)Ii c up Ol)on must ard

6 ta b lespoons hon e.,.
Sai l a nd pepper

M IX lilt" mustard :lnd honey IOb'1.'lhl'r IIntl l smooth.

dl<'n ~lson with salt and pepper to U511.'.
A _Iable~'" Is" g ....t 100110' remOV"\g IhO!! lest
To Make Ahead from cotrus lrun Gently PHI away II Hnc:h,wld@ po..:;e 01
T he !>:.lIce CJ.tl be rcfrib"Cr:11Cd 111 all alTli!:hl zes!. try,ng 10 IlVOId any of the b,tter wh,te Pilh be.,."lh ,\
'OIU~ lI wr for lip to 1 wee k

We should poin t ou t th"t Cu mberland sauce thickens

CUMBERLAND SAUCE as It cools, so it Is Important to be cautloys durlng
...... l\lS about 2 CUPS
the reduction process. After p roducing s everal
STAII T TO F IN IS H: 15 mlnUleS IlJD b atches of s"uce th"t were too thick "nd o the r' th,,1
were not thick enough, we decided to trOYbluhoot.
&n\,d ril/trr IIllml or a/ room IrmpnlUllrr, ri,lS IIW.l~Y As soon as the sauce begins to co" t the back 01
1all((. /ltJlmlan~l'd b)' tht, E".~/ish.ll<lm !l'dI1l1'}' nhlSl a spoon, remove the SIIuce p"n 'rom the heat find
IIIIHI, lUrker, '" ,"'/lmt' dishrs. " now It to tool. II the s"uce Is Sl il l not "pproprl"tely
th ic kened , p l"celt b"c k ove r the heat for" few more
2 c up s r uby port minutes. Since red uction Is essentia lly eVllpor" t lon.
c up o range Juice you c"n s"ve " u uce that has boiled down too far
y. cup red c urrant Jell y by adding e few t"blespoons of warm w" te . to br ing
~ c up I.esh le mon juice It back to the correct conslnency.
2 t ..s poons dry mUlt"rd
2 (2 -l nch) strips le mon zest
(.ee the photo)
2 (2 -lnch ) It,lps o,,,ng e zeli t
( liee the photo) CORN AND
Pinc h nyenne pe ppe , (op tlon,,1) AVOCADO RELISH
Pinc h ground g inger (option" l) ...... KES about 2 cups
SlIl t "nd p e ppe r ST ... RT TO FIN ISH: 30 m,nutes IZDi
1. Sumner all of Ihe ingr.:dielUs III a l11ednull &,,'(' tillS r/",uk), n·/jd, wirll ,\!rillt·d )i511 ", ri,i(kcli.
~.nlCepan OWf IIIeditJlll hc.lI umll the nuxtur,' ' n""I"//I I<Im'rj <!f II (UP ,~rft';:", (,"U, 1/',IU~'d, (,III 1'1'
h.I~ thICkened 3nd Just CO.IIS the back of J 'poon. $1I1'S/IIlIlrll fi" 1/", firsll (,If".
11) 10 15 nmlUICS.
ea. co,n, husk a nd s ilk ,emoved
2 . It,'mon' Ihe zest ~nd ....·;ason Willi s;.ll and avoxado, pitte d e nd c hopped med ium
pepper 10 U~Il'. SeT\'c w:lnn or cool to room (see page 38)
Il'11lpl'rawre bl'forc '><!rvin~. ~bout I hour. Y. re d on io n, minced (y. cup)
Y. ted bell p e ppe r, ste mmed , seede d , and
To Make Ahead c hoppe d line
Th.· ~J"I:l' can be n:fng"r:lI\'d III .m :mllglll 2 tables poons extr,, -vl rgln olive 0 11
('0111.1111\"' Ii). up to 1 wCl·k. 2 tabl es p oon s 'resh lime juice

T HE ... MERI C ... · S TE ST KIT CH EN FAM ILY COO KB OO K

 4 )1S t ..spoons red w Ine vlneg<'lr MIX all o f Ihc mgredll' n ts IOgetlll'T ;Hld SC;lwn
4 t ea'POo ns c hopped fresh oreg ano \\ Llh sal! Jud pl'ppl'r to tJ~tt'. Wr.lp 111 pb~l1c
Or 1 teaspoon drIed \\TJp and leI T....I 10 blcn d the 113\'0". abom 1\1
garlic clove , m inced 111mll tl"S. L('I dl'3lrl III a fint'-llIl"Sh Sl ra mer b.,fort·
teaspoon cumIn 'cn'LIlg,
Yo t .. IiPOon chill powder
Tabasco To Make Ahead
Salt and peppet TI1<~ s;l ISl can b.' rt'fn~<'fJled m an ;Ilrughl
cOlllaim'r for up 10 2 days. Let dr.un 111 l linc-
1. Urlng 1 qua't \\';Itl', 10 a bOIl III a mediullI 11I."Sh StnmeT Ix·fore 'erving.
s;lUCt'p JIl ow r llIe<hum- high h.·at. Add liu.' cor n
and boil unnl JUSt cooked. about 4 IlUIlUles.
Dr.un and rmst' the corn under cold nlllTlinl!
waler. CUI the corn kernels off the cob, follow-
mg the photo o n ]lag.' 131. BLACK BEAN AND
MANGO SALSA
2 . NIi )( Ihe corn h'rnt:ls wilh the I'l.'lllaining MAKES "bout 3 tUPS
illE:redl.·m~ and St":t'on with T.1basco ;tnd saIl and
p.·ppl" 10 tome. Wmp III pbsuc wrap and leI req
STAAT TO F I NI SH: 25 minutes r:zm
10 bkud Ihc n;l\'or~ •. lbOlit 10 fl1l l11 l1l.... '/,1 "ulkr rilis Sl/lSd Sf/;eil'f. add IiiI' suds ill1d rihsfrtHU
riu' j(l/llpd;' 1 (/rill'. Srm' 1!'ilir /<111111,1 (Iu'/I$ ilr willI
To Make Ahead .Crilll'd Jis/l. slmmJl, ii' (/u(h·u.
r he rdl~h C;lI1 bl' n'lrlgl'ratl'd In an aI rtight
COlHJHlCr for ttp 10 1 day. (15.5-0I,lnce) Clln blllck b ."nli, , Insed
mllngo, pee led, pitted , lind chopped tine
(see page 590)
)IS te d bell p epper, st emmed , seeded, and
PEACH SALSA c hopped line

"' AI«(5 IlOOUI 3 CUPS

Yo c up m Inced . ed onion
STA,AT TO FINI SH: 30 mmutes IZID Yo c up p ln."pple /u lce
2 !llblesPOons fresh lim e juIce
[f /If,/(hrs "n' IIIIImu/"bir. try slI/Wl/mlll,!? 2 (UPS 2 , ... blesPOOn, minced fres h Cilantro
('~Ir;l'Il' (/wJI/lfd In'S" '" MUII"./ Jlm"<lJlP/I'. [f 1/11' fmil Yi jal",pello chUe, ste mm ed • • eed ed,
),"11 111'1' IIS11~e L< 11,'1 .or,)' JUorl'l, "dd "JI/" /lilblNpooll and m Inced <See d , and r Ib s reserved
Imlll')' "r S'~I."'" 'Ii• •ml1.:1' tillS s"I.., S/I/{Irr. <ldd lhl' srcds If desired: see not. IIb o")
11111/ ribs Irt'lIl II,,· );11,,/)(';;'1 (I.ill'. 81'11'(" Illis S,,/S(/ Il1til )IS t ellSPOon cumIn
.l!rllIl'oI fish. (III(/.:rll. (l r /lI'Tk. Sugar
S<'Iltllnd pepper
pound p eac hes (2 t o 3), p ee 'ed ,
pitted , and chopped coan e M IX all of till' mgtt',hl'nts lO~l'lhcT Jnd 'eamn
(see pag e 561) wlrh '1I1.pr ~nd \,11, .md pqlpl" 10 tJ'\tc. \Vrap
, ed b ell p epper, lIa mmad , seeded , and tn pLlme wrap 3nd let rt'~' 10 blend the n.l\'on,
sliced thIn 3bolll 10 l11illllll'~. Lei dram 111 ~ finl'-lllc<h
red oni o n, hal ved and slltad thin str.l illcr ht'(OTl' ser\'m~.
JIj cup fr es h lim e Juice ( 4 limes)
Yo cup plnea ppla julte To Make Ahead
jalapello chUe , lIemmed, seeded, T he sakI can be rc lrl6er.llcd III all Jlrtlgh t
and m l ncad (seed s and rib li reliervad co nt~1rll'r for up to :! day(. Ll'l dr.un III a till('-
If d esl.ed ; ..a nol e above) lIlesh Stl'3l1W T hl'fore «'n·m).':.
2 tablespoons chopped f res h plI.sle)'
glllllc clove. m Inced
Sa lt . nd pepper

5I1uc • • and Condiments

51le 5 rut J(jlcftelt'. gruJ<JJtik COMPOUND BUTTERS
Compound butt~rs a~ \"Crs;ttilc. Th<-1' on be u~d in place of a pan ...lure for sicak or fish or ~ll1lply ~ddcd
to f1a\"Or ~ ooh·d 11O~IO or SICJl1k-d \'q;ctablcs. Hen' in Ihe {de kitchell. we like 10 nuh· a double or tnple
batch. mill! 11110 a log. and ~tort' 11 111 the frel' z<."T so dlJ.( flavored butter i~ OIhva)'SJU51 a slice ;1\\";Iy. lf makulg J
a Jarg<.' balch of compound hutler. uS!..' an clt'clne lIuxer for quick mix1I1!;.

HOW TO MAKE COMPOUND BUTTER:

f-ollo\\ ing the phOlO" on page 6-1): Wlnp R ubk<poons (I Sl ick) Wrll'lIed ullultcd butler wlIh a fork
unnl h£11I and fluffy. MIX in lily of thl' combm:lI1ulIS of lIIgrcdu.·t11li listed bdow aud '"o'ason with saIl
llld pepper to (lSIC. Wnp m pbsuc wrJp and le t 1'\."51 to blend !Ill" IlJ\"Ors, aboUl If) mLllUll"S. or roll 11110
a log.Thl· bum-r can be refn).; .... r.ucd in:U1 am ight containcr ror up 10 4 dJYS or rrozclI. wr.lplled l1glnly
111 1l1a~lic wnp. ror UIlIO 2 momhs.

PARSLEY-CAPER COMPOUND BUTTER TARRAGON-LIME COMPOUND BUTTER

Yo cup mUlced Iresh parsley Yo cup minced scallions
<I teaspoons minced drained capers 2 tablespoons minced fresh tarragon
4 teaspoons fresh lime juice
PARSLEY-LEMON COMPOUND BUTTER

Yo cup mInced fresh parsley ANCHOVY-GARLIC COMPOUNO BUTTER

4 teasPOQllS grated lemon zest Yo cup minced fresh parsley
2 anchovy fillets. mInced
ROSEMARY-PARMESAN tablespoon fresh lemon JUIce
COMPOUND BUTTER 2 garlic cloves. mInced

6 tablespoons grllted Parmesan cheese MUSTARD-GARLIC COMPOUND BUTTER

4 teasPOOns mInced fresh rosemary
or I teaspoon droed Yo cup Dllon mustard
2 garhc cloves. mInced 4 garlic cloves. mmced
Yo teaspoon red pepper flakes 4 teaSPOQflS mInced fresh thyme
or 1 teasPOOn dfted
TAPENADE COMPOUND BUTTER
CHIPOTLE'CILANTRO COMPOUND BUTTER
10 OIl-cured black olives. PItted and
chopped Ime 2 chipotle chIles In a!;k)bo sauce. seeded
anchovy hllel. minced and mInced
tablespoon brllndy 4 teaspoons minced fresh CIlantro
2 teaspoons minced fresh thyme 2 teaspoons adobe sauce
2 garlic cloves, minced 2 garlic cloves. minced
y. lellspoon grllted orange zest 2 teaspoons honey
2 teaspoons grated lIme zest
BLUE CHEESE COMPOUND BUTTER
2 ounces blue cheese, crumbled (~cup)
2 teaspoons brandy

THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK

G A RLIC - HERB COMPOUND
BUTTER
HAKES about loS (UP
START TO FINISH : 30 minutes IZ!iI
s.x f"!~~' 642 fi" mllrf id,-,/$ .'11 )1,HWill.l! ro1ll11O'U1i1
Imllfr.

8 tablespoons (1 stick) unsalted butte.,

softened
:2 t ablespoons chopped fresh slig_
ar 1!t> teaspoons dri e d
tablupoon chop~d fru h parsley
t"bl.spoon chopped 'resh thyme
0' % teaspoon dried
2 garlic cloves, minced
Salt lind pepper

l"ul1ow ill!,: the photo•. whip the bmwr wi th a

fork Ull tl l light :md Ouffy. M I.~ II I the hl' rbs and
~.I rlic ,md season with s.L11 and pcppl'r 10 t:tstl".
Wrap in plastic wrap and leI n:~1 !O blend the
fl,IVO,"" :lbOUl 1f) m i nLltl'$. or roll into a log 3nd
A SilVOfY compound bullet suCh as Gatl>c:·He,b PllltS well
r\·fri~cr:lll" Wllh tOll"ed meals

To Make Ahead
The hUt{(,T can bc.. rcfrigcr.ltl'd III ;In ;lI rllght (011-
IJmcr for up to 4 d.ty. or fruzen. wrapped ughtly
III pb'!IC wrap. fo r up 10 2 momh.,

MAKING COM P OUND BUTTER

".

I. Bl.tfe<e adding the 1\8110"005. beat the b<JU&r WIth a fot~ 2. Onc. all th"ll9tedi"nls have been added. plllCe tile
until hgh t and l1ulty butt'" mixtute 1M !h" cenler ot a PIKe of plastIC wrap

S, F()jd one edge 01 the plastIC wrap over the butt'" Glide 4 . Wh.n r.ady \0 use, unwrap the b<Jtlet and shce 1\ into
','OUt hIInds ovet the b<Jlter 10 shlloe Illnlo a cyhooet TWISI eQual pIeces
lhe plaslic wtap 10 clOSe;Jnd reftlgerate until f"ot.
 To Make Ahead
T I1l' 'l.1 UCl' C3n be n..,rrigcrated ill all airtight con~
tailll'r tor ul' to 2 days, Bring to room W111per.ltUI'C
and ~tir 10 rcc0111bi lll' Ix,ron..· St'rvLIlg,

[je"t :XiU:Ii~1 ,1ip: LIGHTL Y TOASTED

The slice of bread Is the secret Ingredient In our

salsa verde; it kee p s the flavors balanced and gives
body to the sauce, Lightly toasting the brelld is
key to the success of the recipe , as it eliminates
eKcess mOisture {hilt might otherwise make for a
gummy sauce. Don't let the bread toasl t oo long
and develop too much color or the sauce will have
rough bits throug hout.

SPI CY M AN GO CHUT N EY
MAKES about 2 cUPS

., .
II tftk'lS just .. 1,!tIe of [h>s pUnchy Salsa Verde to b"gMen
PREP TIME : 10 minutes
TOTAL TIME: 30 minutes plus 1 hour cooling t,me

,\Jllllg,' rim/HIT is ,I Irill/ilh'Udl r.mliimcU/ iu {mlidll

UP 9" lled Of roasted mealS.
n",killg, II p<lirs U\ '/I UlltI, simp'" nMSI /l1(',lIS IIkr f<),bl
pork loill "rill/lib, as u!('11 a$ .ltrilkd Sa/III(I/I, S/lfI'(' till'
riwlIIl')' 1>11 1/ rI,rrSt' IlI'lIrd I" spn·"d ir ,>II ",'srilli (p'tl!f
J 4) iluli lOp will, (rr,IIIIJ' ,I!"III (lin'S'" &(,wsl'mmlgocs
SA LS A V ERDE 1\11')' i" SIl~'(,Iurss, plJj mil)' "ad I" IilSlr 1111' (Iuuuey
rllIIl (It/jusl ,111' <1111<111111 4 SI~I!,/f "((oJr(/iu,l!iy.
MAKES about Yo cup
ST.... RT TO FINI SH : 15 minutes IZ11J
tablespoon unsal t ed buller
.").,1,,, VCr/I.-, II'/rielt ,/H'dlH '):'1'.,,, 5"Ur,." ill 1111/;<11', 2 teaspoons grated ginger
is (."((fllml Willi grillrd ," mow,-J mrlllS. ""i/ed <Jr 1 teaspoon dry mustaf d
ilc,lIl1rlt 1'01<1/,);.'1, or sl/m/I')/IIatr>f's. )vu r.1II i/,)uMr tlrf YO tl aspoon <::ayenne pepper
SlIlIfr. /m/ b"(IIIISf oj rlu' st.vll,!!i)' Jllllvrrd dtlriro!';r! YO tell spoon <::I nnamon
IIml (f/Jlrrs. h'l'p ill IIII"d 111m II Ii/rlf gt'Cs ,I JOII,~ Wdy. Pineh eloves
Fresh JI"rsi<-y ;S lUI r.<smli,l/ il(l!r('tiirm. 2 mangoes, p ee led, pitted, and chopped
medium (see page 590)
slice high-quality while sandwich bread , fed onion, minced
toasted until dry but not b rowned )4 cup packed light brown sugaf, plus eKtra
Y.i cup ext ra·vlrgln olive 011 l or seasoning (see note above>
2 tablespoons Ires h lemon Juice garliC clove, mineed
2 cups fresh parsley 1 )1, cups water
2 anchovy fillets )4 cup white vinegar
2 tables poons clIpe.s )4 eup rai si ns
!;Iarlle clove, minced Salt and pepper
Salt and pe ppe r
1. M dt the bllller in a I.trge nonreactive (st:r.il\~
Trim :md di~c:lrd thl' brc~d (rust~ . then lear kss sleel. nonSlick, or enaml'led) sallcel'a1l OVl'r
the brl'~d 11110 1-lI1ch pio:co:~. P rocess the bread m nlillm-high lwaf. Stir ill thl' gi1lger. m ustard.
plece~, oil. ,1nd le1l1on jllke in 3 rood processor l:aycnne. cinnamon. ,I lid dov("s and cook, sUTfing.
until ~111l)()th, ahow 10 seconds, Add the parsky, u ntil arom atic, ;lbOUl 2 minutes, Stir in till' 111:1 11-
anchol'ie~. capers, alld ga rlic alld pliise Ulltll Ihe go~'s. onion. brown ~ugar. and garlic and cook
ImXturl' is !indy chopped (not ~Illooth), about ;) until tlw ,Ugo1r bl'g:ins to nldt an d CJr.tll,,:1ize,
puhe<;, Se,lSQI1 with 'kilt alld peppn to !.lSI(", about .3 mmUll'S,

THE AMERICA'S TEST KITCHEN FAMilY COO KBOOK

2. Sur III the w:1(o: r. \'llll'~ar. and raislIls ~l1ld To Make Ahead
~HlIIlll' r. ~nrr11l~ occOlslOnally. unul dw \auce IS Th,' ch uUley can be rcfrig~'r:ltl'd 111 .:til .llrng!u
thich·n~·d ..Ibom I () mmlll~"'. comallll'r for IIp to 4 da\' ~.

3. Off d w twal. \eason wnh brown <;\l gar (if

Ill'edt'd) :lIld <;~ll ~Ild pl'p per 10 taste. Cool 10
room telllp·l.·ratt1Tt'" befon' srrv11Ig. about 1 hour. A PPLE BUTTER
... ... 1([5 aboot 2 cups
To Make Ahead PREP TIl'll : 15 minutes
r he dlUln!."r ..·.111 he n:fn~l"T:lI!."d 111 :111 ~Irtight TOT ... L TIME : 1 hour SO minutes plus I hour
(·o ntainl.·r up 10 4 d:lY~. coolmSlllme

111is In/I/ bllller lasl.'! <I): .I!<",d ,.,11 )~II" 1U.'Tlm~!,' I,"ISI
d(0(5 (111 n rurk(y $,mliwirll. f),lrk ,If I\\llu /JTI'U~I
.IS II
GREEN APPLE CHUTNE Y srw" tlII1)' /1(' $/IbSlilUlcd -",r III.' .~r"Ill . /"'I''' JII.Il'/f, rf
dcsiff'ti.
WITH A PRICOTS AND
GINGER 2 ).S pounds McintOSh or Golden Delicious
apples (5 to 6), p .eled , cor.d, and
MAKES /lbout 5 CUPS
sUced t h in
PREP TIME: 15 minutes
1 cup app le elder
TOTAL TIME : SO mmutes plus 1 hour cool.ng t ime
~ cup lugar, plus .XIra tor seasoning
'Ii' /lUl!.:r flli$ (hUlIWI' JI"(lrr, mid IIIr $('<Is <11111 ribs teaspoOn grated gInger
F,)m II,r j,II"I1f'IJO (ili/r. SOI'(' wil" 1111111 IlT r,),I.;1
lX'rl..~"r (1'1'11 lI'ilil " U'l'I(~'t' '!f ( "fdd,IT ( 1i("C, ( ur "11 " 1, Comhillc all of till' II1gn·(hcnt' m :l 1:ll){l'
.~rillrd ( 1lrrsr s,lIIdwidl . S.lucepau :md <ullmer ~!ow ty, ,tlrrlllY: oflcn. ulll11
the appk... h:wc broken d own 11110 a dark, Cn·.IIllY
tablespoon veSltlabl e all mixtllr(", ,Ibolll I hOllr .Illd JO ml11l1te~.
Ionian, halved lind IlIc.d thi n
2 Granny Smith app l ", peel.d, cored , 2. Process Ihe cooked .lpple 111l:>.lUn· in a lGod
and chopped medium procl!"'\\Or \llltil <;moolh. about 5 <;('comk St'ao;on
tomato, cor.d, I.ed.d, and chopped with sugar 10 laste. C ool 10 room ft'mpl.'r;\lllrl'
medium befon: servIng. about I hour.
Jt> cup drl.d apricots, chopped medium
Jt> Jalap.1l0 chll., stemmed , se.ded, VARIATION
and m lnc-.1 (se.ds and ribs rn.rved CRANBERRY· PEAR BUTTER
If desired; s ee note above) Subsulllte 1 pounds l>ClT" (4 10 5), pn~ ll'd. con·d.
I tablespoon grat.d ginger and sliced 111m. and 1 c ups fre<h cr:mh,'rrll." for
2 garlic cloves , minced tl1l.' app1t:~.
Jt> cup white vln.gar
Yo cup pack.d lIS1ht brown SUSlar To Make Ahead
Yo cup orange Juice Thl.· bUIIl'r CJn Ix· rl'fri~er.lted III ,m Jlrugllt
Salt and pepper COlltJllll'r for u p 10 1 IW(' [..o$.

1. I-II.-;n til(' 011 III ~ large nonn'Olctm.' ('f;unk"S§ sl,'d,

nonStick. or en;undl.-d) s;!\1CepOlIl O\1:r Illl.·diurn- !h.lt :Rikllen g jp: STIR ANO STIR
hIgh hcal unll! shinu ller11lg. Add dlt.' omon ,1I1d
The key to making apple butter 1$ cooking down
cook umi! so/i"llcd. ~bol1l 5 minutes. Sllr m tl1l'
th e apple s until the ir t extu re Is smooth and creamy
apl'll-s. tOI1lJto. ,'pricot.~.J~I IJIX'llo, ~1I1~e r. ;md gar-
and their sugars have carameilzed and browned.
he. Cook IInnl !T:!y:ram. ~boUi 1 mml1l~~.
This t ake s about 1 hour and 30 m inutes. And
be cau se th ere is not muc h liquid In the recipe , you
2. Stir 111 Ih" \"mq!.IT, brown ~ug;lr, ,Hid orange
must sti r the /lppl" frequently so that they don 't
JUICe and ~1ll111l1.' r Ull11lllw JUICe, haw thickened.
scorch. If yo u have a nonstic k saucepan, use It here.
25 to 5<asoll \\1Ih s:tll ~nd peppt'r to
)1111111111\("1.
Fi nally, pureei ng the m ixture in a food processor Is
100~1" . Cool 10 room ICl1IperJIUn' Ix'fon' ~cr\'ill~.
necessary to ac h ieve the ultra -sm oot h f Inal texture .
.Ibom I hour.

S." c el .nd Condiment ,

 ~ug;lr o r add wa ter \0 adjust the COIlSIStency :1,
nel-ded. Servt" wa rm or cool to room templ'r.I-
lUll:', about t hour,

VAlUATIONS
CINNAMON APPLESAUCE
Cook IWO 3- 1111:11 ci nn~lI1on Slicks wnh the appIL'S
and remov... before pureeing. Altt"rIIatwdy, sti r Yo
leaspoon cinnalllon mto the fil1l~hL·d saur....

CRANBERR Y APPLESAUCE
Cook and pllree 1 cup fresh or f roz ... n cran-
wilh the appIL'S,
berrl"'S

GINGER APPLESAUCE
Cook three J.l,-in ch ~llIashed gi nger ~liees With
the apples and TCmO\'C before pureemg.

To Make Ah ead
The '~uce r~n be refrlg.:rat ...d 111 an aLrtight
rOI1l<lIl1 ... r for up 10 1 week.

Homemade applesauc, kas just to~r ing.edients and is :Jf!.Il J{ildt£1I 5ip: THE TOP FOUR
great on 115 own or alongside roast pori<
Here In the test kitchen. there I~ a running debate
llbout which apples a,e the best for appleSlOuce.
We le$led IB varlelles of appl es In our applesauce
OLD-FASHIONED rec ipe to lind out. Alter much deliberlltlon with our
tasters. we determined that Jonllgold, PInk Lady.
APPLESAUCE
Jonathan, and Macaun were the best. These apples
MAKES lllbout 3~ CUPS
were all prlllised for their distinct 'Iavor and balance
PIIEP TIME : 15 minut es
TOTAL TIME : 40 mmutes
0' sweet ness lind tartness.

A f()jX1 mill Up"rniI'S IIII' pn'/ from Ihe {IX,krd I1P1'/l's

<lml .~u'f's"pp/WIlI{1' " SIIIOOII, Ir.\"IIIT/' (sl'r /l1I,!!1' 140) .
if you ,/0 1101 (lU~' II fooll mdl (If ",m prrjrr app/rSdlt{r CRANBERRY SAUCE
141/11 Q rOQ~r Ir-,"ruT/', pfflllir "1'pln brforr rorill.~ allli MAKES about 2 eups
{lIIllrl~ Iht'm ami, 'iftrr rotJkllt'!, mash tlWII 1I.l1I1I11SI
PREP TIME : S minutes
till' sMI' vf Ilrr pOI wilit a u'(),)drll Spewll (lr ".~lIilJSl Ille TOTAL TIME: 15 minUleS pluS 1 hour COOling t;me
001111111 {If til/' /11.)1 wilh II pal(l/(I IIII1SJr(r. if )'011 double
Ihr m;pr, mid 1111 (.\"Im 1010 15 lIIilllllrs (l!Okmg 11mI'. !f )~m arr Uji,rgfro::tll (Ji1rrberriN, ,/0 "." drfrosl tllem.
Srn't' Imml or at /'POIII U?II/)(fillll/'t. /ml !11M "/wIll 2 mi'IIII('S III Ih(' !llUlUt'rirr~fllimr,

" p Ounds Jonllgold, Pi nk Lady, Jonlllth/ln, eup SUfi/ar

Or Maeoun apples (8 to 12), eored and eUI
Into l }S-lneh ehunks
eu p wat", plus utra as needed
y. eup sugar, plus ex ira ' or seasoning
Plneh H it
1. Combine all of the Ingredients III a large
Dutch oven . Con~ r and cook over medIUm-low
heat. stirring occasionally. until the apples begm
to break down. 15 to 2IJ mmutes.
2 , I'nxess the cooh-d apple<; Ihrough a food nllll
fltt ...d
With a medium disk. $ca!iOn With extn
% c up water
Y. teaspoon salt
(12-oun<:8) bafl/ fres h era nberrl",
picked over
Unn g the sugar, water, ~ nd salt to a boll III a
mediUIll nonreacti ve sall ce p ~n (s!amles5 sted,
nOIlSllek. or enameled) o\....·r lIlt"diulIl heat. sur-
rlllg occ:asionall y !O help dLs!iOlvc the su!:;ar, Sor
111 the cnnbcrrics and simmer unul slighd y
thickened Jnd the berriL'S begin to pop, about
10 mlllutC"', Cool to room t ... mper.Hun' befo rl'
scr\,lIlg. about 1 hour.

THE A MERICA'S TEST KITCHEN FAMILY COOKBOOK

.1e-.t J(iI&OI [jjp : All ABOUT CONSISTENCY
Cranberry sauce Is easy to mitke, but It took us
several batches 10 find e)(!lctly I he rlghl consistency.
We wanted our sauce to be it fOft gel that cushioned
$Oftened, bu t still inl act, berries. Ini t ially, we started
out cooking th e sauce for IS minutes over high hea t .
This produced a sauce that was too firm-It could be
sli ced with a knife. By reducing the heat to medium
and cooking the sauce for 10 minutes, we ac hieved
Ihe desired consistency.

VARIATIONS
CRANBERRY· ORANGE SAUCE
Add I tablespoon gr.lu.'d ornnJ::l' ZL-st to tIll' pot
wllh the ~ugar, walCr. and s;llt. Uerorc ('oolillg. ~tir
2 tlblc~poolls Or:lng.: liqueur (such as Triple Sec
o r Grand Mamie r) 11110 Ihl' sn ucc.

CRAN BERRY SAUCE W ITH PEARS

ANO GINGER
Add I oblL-spoon ~r:lted ginger and 't. leaspoon
If you keep 'rCZen barnes on hand. you'll alwa)1 be abW
cinnamon 10 the pan wilh Ihe suga r, water. and <.alt,
tOo meka. quick WM.JCe tOf ... nytn.ng trom cust ... rds II<Id
l'ed. con.'. and CUI 2 pen" 11110 v,,- lIIch chunks nnd crtpoes to ICe Cream
Slir illlo the sugar nuxrure wnll Ihe er.milerril'S.

To Make Ahead
The !.alice enn b... rd'l'I!:er.lt.:d 111 an :lIrtlght COII- RASPBERRY SAUCE
t:uner ror up 10 1 week.
MAKES about 1)1. cups
PilEI' TIM E: 5 m,"ules
TOTAL TIME : 10 m,"u tes plus 1 hour coohng I,me
G ETTING THE RIG H T CONS I STENCY
Frrsl, ,or ,/I,lIIwl {r'll::rn 1,/urba"i'S. b/IJ(kh"rrJo'$, ",
hul/rd, lhiu/)I s/i('~d slmwm-rrits (,m m- m/1<I1III/cd
J" ,hr (,lSplwmrs. &rt't' mIll /J slifT d{ (het"$lTo,kr
"T 1><'111111 (IlkI', dri::::/r ,'IOCT i((' (rr,IIII, "r snl'!' 11,,1,
I","r,,'-('.<.

3 c ups fresh (15 ounces) c r thawed f rozen

( 18 o unces) raspbe rries
5 tabl espocns su gar, plu s ext ra for
seasoning
Cranberry Sauce will be II loUie runny when you 'lf51 ,,"Ish V. cup waler
cOoOolung it 14 te.spoon salt
2 teaspoons fres h l emon Juice

" Combll,,: the bcrriL-s.<;ugJr. wJI..:r.;md !>ollt III"

IJrge SolUl'l'p.ln. SUIIIIlt'r ov,: r IIwdHnn IWJI. ~l1r­
rmg occ,,~ iollall ): !lIm1 Ill<' ~U~1r IS dI5~I"ed and
Ihl' b..:rn,'S .11'1: hCJI,'d Ihrough. JhoUi I 111111111.'.

2 . J'roc..:"5 Ihe IIIIXnln: III a lood pro..:..:~\Ur unul

~m oolll. "bout 20 s,.'co lld~. SI1': UII thrn\1~h :< line-
mesh ~ll'~Ul<:r illlo _, howL l.lTI.'S'lI1~ I he ~<lhd,
to .·Xtr.KI a< mudt pure..: a~ IlO~~lbl l·. ~Il!' m Ih('
Bu! cnce lhe .auce h... cooled 10 room temperature, it
WIll be Ihlck and lust lhe dght consonency

Sau" es an d Con d I m e nts

 Il'mOll J UI ce ~ nd $(':,Ison w ith 5Ug,lr as IIl'l' ded .
Cool to rool1l lelU pt-' r,aturc Ix'fore sen'mg, aboUl
I hu ur,
To Make Ahead
T h.· &1 I1 C.... c all be rc fngl' ra ICd 111 :111 Jlrnglu COll-
t;ull .... r for up to 4 days. Sti r 10 reCOlll bll1l' before
5er'lll1g.
BLUEBERR Y TOPPIN G
S u b~mlllt' 3 CII P~ fresh bluebc.- rrics (15 OUIl(l'S)
o r I pound thawed frozl' lI bJueberTll'S for the
strJWbe rrl l'S and blu{"bl' rry )Jill o r p r('St' n 't.--s for
Iht' strawb.,·rry Ja m . Gen tly m.<lsh th e blut'bc r m'1
Jlld S l! g~ r wuh a wooden spoon in step I befo rl'
I.·ning til<' 1111:o> lIIr<' ' 1,lI1d .

IS IT JAM YEn
!Jbl :Rumen !Jip : FROZEN BERR IES
At the height of the senon, nothing beau fresh
loeal berr ies. But the re st of the year, we've found
that you're better off using frozen berries here,
Not only are they loads c heaper, but they were
p k: ked at the peak of ripeness before being frozen
and will have more flavor than their out'of'sea son
coun t erparts.

STRAWBERRY TOPPING NOT DONI! : II, alter rest,ng ov.r lhe K;e water 'or JO SK'
MAKU about 3 cups <>Ods, the lam ""I'll down whefl tM bowl Is I.pped, ,t's not
PREP TIME : lO mInu tes done yoIl and needs lurther coo...ng.

TOTAL TIME: 4 5 minutes plus 1 hour coohng lime

I7I1J J,IIIff' is ,III' Iwrjrrl amJ/lr/""Wllrtrt ,,, .\',1" \~1k

CI/<'f$I,(,'/..'r fl'llrtr 557) ," i(r or,,,.,. I, is II('~I "<,,,1 //,1'
d'l)' i, is 1/1.1.11'.

quart Urawberr les, hulled and sli ce d thin,

o r 20 ounces thawed frozen st rawbe" les
Yo cu p sugar
PinCh sa lt
14 cup strawberry Jam
tablespoon fresh lemon Juice
DONI! : All ... the /ru.t OUlCture "Is 10< JO se<:<>Ods, t'll the
1. T()\s Ihe bcrril'S, sugar. ,lIld sal! togl,t her and leI bowl to on.e~, the ..... should move ooly 51lghUy

~tand un n l th e Ix' rries h~\'e rdl'ase d t hl'lT Ju ice

and t hl' ~uSlr has di ssolved. ~Ilr nng oce ~slo na lly.
:IOOlll 3()m mll!.'~. 5eJt :RitcIral 5 ip: ALL JAMMEO UP

In all o f 01,1. Iestln'iJ for thi s reCipe, we discovered

2 . SI111111l'r th e Jn m i n ~ smJII ~,l u ee p,1Il o\'a that t he key to a strawberry t opping Chock full o f
nwdUlIll h ....," umi l th e fro t h ~ lIb~ ld e~. abo ut 3 strawberry flavor Is to not cook the strawberr ies,
m m Ull"i. Stir III Ih.' 1<'111011 j Ul c{". th {"l1 sn r the but rather t os s them with sugar and let them si t to
\\';Irlll JlI1lmixtun' im o l it.' sirawbt'rril'" Cool to release the ir luk es and solten their texture. Tossi ng
n)Ol lI tl·mp .... ra l1lrt' lx-torc S{" T\'lUg, abou t I ho ur, the strawberr ies w ith thickened strawberry Jam
also added sweetness, lortlfied the fruit Itavo r, and
VA"' ... fIONS helpe-d to th k ken the mIXture into a topping that
PEACH TOPPING ,Ung s to ca ke or k e c ream.
So-I" ',~' 567.(.., lips "" I'ct'/m,!f fH',U-J.N.
SUb'rH Ull' I liz po unds li'l':>h peadll"i (3 10 4),
pcd l'd. pUl ed, ,md slict'd 'la y Ih lll (4 cu p~), o r
I I'o ulld I hnwed l roze n sllet'd p.'nf h e~ (or the
<;lrJwbl'T ric) nnd pe:Kh j~m or pr~"e r\'c' li'r th e
~Ir.l\\ bl' Try J-111l.

THE AMERICA ' S TES T KITCHEH FAMILY COOKBOOK

STRAWBERRY
REFRIGERATOR JAM
MAKES about 2 (u!»
PREP TIl'lIE , 10 minutes
TOTAL TIME: 25 minutes plus 1 hour cooling (,me

I I !' ilk,' ,.. IISf /I ul",sri(k skillrl.f<,r lilis rmllt IIfi'ImSf

1/ UllIkf's rirdUl lp II S ""/~ f{y,)u IIIII~' II m)llsrirk saurf"
p.m, ,lull u~lIlIl()rk tiS u'('lI-jrl5ll~ /lU'dlr flJIII ;1 1/111
/IIkr I<"'.~'i'r 1M tlrf j am 1<1 lilirkru. if ),011 like )'Our
JIWI 11/1 tllf I I/WI" sillt:, (II' !f Ilrf lm;1 $('cms I,m. arid
IIIldlfu'IIal SII,I1'H.

quart st ra"berrleS, huned and sUc:ed thin

Yo (UP .lug.n
2 !;lblespoons Ir.Sh lemon luiet

1. SCI a ~mall bowl 0\'\." a brgo:r bowl of LCC wa.l<:'r

and SCI ~~idc. Simmer lh{' <;Ir.lwbcrrws. ~ug;lr. :m d
lemon juice In 3 12· Ulch lIonstlck skillt.. t over
I1ll"ctlLllll hear until till' mIxture bc!;ms to look
~yrup)'. about 10 1lII11Lltt"S ,

Easy "I,;ge,ator lams WIll keep lor two weeks ¥Id ~'"
2. R emon' the sklllrt from tht' heat and spoon no spe<lal ptOCe5S11lg or equIpment
y, Ic~"poon of the fTim mixture 111(0 the sm all
bowl Sl'l on", the in' \\';Iler. Let SII for 30 seconds.
Foliowlllg 1Ill' photos 011 pagl' 6 .-S, np the bowl
10 OIK' sid." The jam should 1110\'e only slightly.
If 1Ill" IlIlxture is too fhlLd and runs 10 11K' side
of Ihe bowl. return the ~blkt 10 the helt and VAR IATIONS
': Olllllllle 10 cook II m ill hc mixture looks duc kcr, APRICO T REFR IGERAT OR JAM
2: 10 .- minutes, R ,:pc;11 t h c tCSt ;w d co ntm Ut' to ; lpdc" IS clm /If IIIT/cd j ust like pe, /(/IC$, Su I"!I!C 567
cook if necessa ry. Cool to roOIll Il' mpe ra turl' ,f<" III'S Ull /H:t'li"S'
bl'forl" ~l'rvin g. 300m I hOllr, SUbsIltUlt.' 1 pound ap rlCot~, pl't'kd, pLtt c(I,
:lnd shced wry thlll. for th., ~trawbcTTll"',

5CJt Xilcfren !jjp: JAM IN A HURRY PLUM REFRIGERATOR JA M

Everyo ne loves a homemade Jar of Jam full of the
flavor' 0 1 fresh-picked fruit. Sut I'IOt everyone ha s
the time or the Indlnatlon (or the equipment) to
make Jam the old-fashioned way and put II up lor
the winter, When you have extra fresh fruit on hand,
these refrlgeralor lams can be cooked up quickly
lind lire so good that they will dlsllppear before they
have a chllOce to go bad. Alter milking balCh after
bat ch 01 this Jam, we learned that the one th Ing you
must d o Is to err on the side 01 undercooklng. as the
].am will thicken as it cools.
Su b stltut c I pound pllln1 ~ , p<:l'kd If (Il"lft'd,
plllt'd, l lld shced Vl"ry dllll. for tilt' Str;l\\bl' fTll'S,
PEACH REFRIGERATOR JAM
&c 1)",\1(' 567 fo r IIIIS (tIl Jlfl'lru.~ /1('(lllrt'~'
Subst1!1I1l' 1 pOl1nd pt'acht"s (2 to J), p",,'lt'O,
pittl'd, alld ~hCt' d wry thin. for tlw ,tT,lwberrie\,
To Make Ahead
The Jam CJIl lx· n'fr i !-,~ratl"d III all JlTu~ht
l'OIllJ lIll'r for up to 2 wi.'l"ks,

Sauc e s end Cond l menu

WHIPPED CREAM
MAItU about 2 cups
START TO FINISH ; 5 minu tes mD
/-IM,( m"ilr IduJlflrd (11\1/11 IlIkrs ",,/), 5 ",imlll'S I!l
mllkt', (111(1 if is SII mucir /JerlfT I//(m s/llrr.lltlu.~/rt '-d,ir-
lirs Ihlll il is u ~l rtil I'r't"y Oil(' I!f t/HJsr m;/Ir1I,'s. If Y"u
like )~)jIr whipped m"ulJ (111)' Ii!!/"I)' SUli'rtfll Cd. r('t/II(1'
til(' $1(\,,1r I,) JYz 1/'<1$IJOOlIs.
cup heavy c ream, c hilled
labl npoo n sugllr
teaspoo n \/anili. ex h act
WillI' !Ill" CI'I."<l1I1. ~lIgar. and \"~I1111a 111 a dulled
bowl with an d.'nTle ml.",,"r 011 low spn'd unul
frothy and lh(' sugar has dissolwd, about I 111111 -
lncl'l:N." 11ll" speed 10 lugh and ('O l1( illIlC 10
utI:'.
whip 1111111 doubled ill volume and soft pCJks
form. t 10 3 !11inlllc~.
Whipped Cream
Whipped cream is as much about lexlure as
f"lIVor. The problem is that many cooks whip
cream at ill breakneck speed and fall to catch
the cream at its peak. The result Is Oyerly
stiff cream that has a greasy mouth- feel (top
photo). To p reyent this. use well -c hilled c ream
arld st art whipping at low speed. Once the
cream Is frot hy, Increase the speed t o hlSlh
and whip until the cream Is thick and b illowy
(bottom photo).
OYE " ·W>lIPPEO ell(A M
PIIOPEIILY W H IPPED CIIEAH : SOPT "IAI(5
THE A M ERI CA'S TE ST KITCHEN FAMILY COOKBOOK
To Make Ahead
The whlpp~d Cn:';(1II call be rcfri ger.lIed ill .l
tine -lIIcsh stra mer S<.'t ow r a $lIIali bowl. wr.JpIX·d
tightly III pla'til" wrap. for up to 8 hours.
Testing : The RI!iiilht Whisk for Making Sauces
Although a balloo!! wlmk IS I:\rc:J( for be'll ing
egg wllltes or Whlpplllg cn'JIll, using It to reach
lllto the cornel"'! of a saucepJ n is :mOlher 1II:1{(l"r
elm rdy. To find out whal son of whl~k \\'ou ld
b..' b.."It("r ~ ultl'd to lIlaklllg saUCC"i. we roundl'{l
lip 11 models III \r.IrlOU5 $h~pcs and Sill..... VA,
prcp~red AII- I' urp~ GI"J\f)' (p~~ ( 33), erellll'
Anglals., (pag." (rSI), ~nd a R ed Wine Pan Saue<'
for st.'ak~ (page 335) wnh each whisk,
\Vl' had \'ar)'1IIg degrees of sliccess w it h ~Ol1le
of the more unusually shapl'd whisks. Sq uare-
hl'ad,'d wlmh readlN\ lIIt'O dIe rlghl angle, of
[he sa u C('p.l11, bUl Ihey were awkward when Ilwd
tor JUydllllg dse. COII-Iype whisks degbzed p~l1\
well. but Ihey (ouldll'l h;lndlc 1I1uch volul1 lt' and
wen' e~si ly dogged by Ihicker s;lUce~. We scltled
011 a ~k 1l111)' b~lIoon whisk as the b..'SI c hOlc,'
for sa uces. Shapt' IS h'y hl're. The u ghl radIUS of
the \lm'i can ehg flour O ut of Ihe corners of ~
pall. The long. reJauvcly str:llght wirt'S {";III ('J~dy
~r.rPl' ,I ~au e<' lrom the Sldl'S of the p;m. Alld,
when nlled 011 ItS ~1(k. this wh i~k CO\'t"r~ a \dde
swa th of p,m, 11I;lkllll; It pl'rt".·C! for sc raplllg up
Illl' browued blu for a "nn ~1 UCC. We recoll1-
mend a whisk l1ie;lsurrng b.'lwl'cn 10 .mel 12
IIlchl'S- roo 10111.: to be losl to Ihl' 00110111 of
a DUlch own bUI 100 dlon 10 tilt OUI of 1I\0'lt
small SJu':l'pan~. Some flexibility IS nt'n'~'\3r)', ~o
avoid a wlusk \\ IIh \'C ry ~ufl' Winos,
\Vt' found fi\'C w hid:.s that fit o ur cnlc riJ .
Our (.1\'Ol"lle \\";IS the Bcst Manufacturers 12-
Inc h Standa rd Frcllc h Whip ( 7,95).TIIiS IOll~
whisk I)QJSl s :111 ag ile ~.' t of till~'S 31ld a (omforl-
abll' h:mdle Ih:n 1\ ligh t enough to keep the wh i ~k --../
from IIppmg OUI of >!lOT(l'r-sidl'd ~3U(l'PJm .
CREME ANGL A ISE
MAKES about 2 CUPS
PREP TIME : 5 mlllutes
TOT" L liME; 40 minutes plU5 30 minutes cooHng tIme

Cremc Au.!!i'lt.!' is .1 I'C/J'("r fIIS/(lm "UlU 51'fI'l'd lI·ifl1

fruit.jruif dCSSl'rfS, !lr ('Ikr. II (mr be seT/'cd ,1/ «!O/I1J(JIII
rCIIIIH'rdlllrr ,I' (hilled. !( ),,)11 !it' IWI USi' ti't, IIWilll1
/'1',111, shp .'r("·Jlil~~ IIII' milk il/ 51Cl' I miff iU;/l'"t/ <IIid
J If,IS!wt>1I 1\lIdllll ('xtrdO ill ,II'P J. &' sure W /11',1/
'hI' mSMn! sl<1ll'ly Il,'(r {I'll' IIMI. will/I' srirril~~ «)111;1111-
,)us/)' Ie' 1"1'1'1'/11 s("rrltill.~ l'r nml/ill,l!. S 'I' Jl'~~1' 9J JI'
il!~!mlllfi(!11 "I) .{iur-rlll'sl, $/(,1;111'15.

\12 vanilla bean, halved length wist, seeds

removed (see page 619) and reserved
1 \12 cups whole milk
5 large egg yol ks
Yo cup sugar
Pinch S31t

1. Hl'at the v:tlllib seeds and b.'a n pod with tlw

milk ill a 1l1("diulll ~aun'pall over nwdium-high
Cooking Ihe sugar until ills a de<>p amber .:oler 9i,""S ou'
he~! IImil stc~l11ing, Jbom J 111in\([~'S, orr thl'
car<lmel S<!Iuce" de<>p, roch fl<lvo,
hca!, COWT and Ic! s!e('p for 20 llI;llll!es.

2, U ncovl'r tlw saun'pall and recurn ro low hl'at

IImil ~!call1ing a~ill, about I miuutl', Ml'anwhi]e, III
;1 \Cpar.m: bowl. whisk IOgc ther tlw C)!.g yolks, SUpT, CARAMEL SAUCE
'Illd <;.} It until \lUoodl, Following till' photos on MA KES aboul I}) CUPS
p :l!;l' (,2{1, <lowly whi,k about I cup of d lc SllIUlll'T-
START TO FINISH: 2S minutes ImJ
mg mIlk llllx ture IIItO tht, yolks to tl'mper. Thcn,
slowly whisk dw tClll pcl'(.'d ~'Olks into the silllrl\cr- '/1, is SdU(C is /JPI/dll,e Ukr Ihe (rllII/),-_,lt~W (<lr,m",/
illg milk and reduce till' Ill'at ro Imy. Cominuc to 5'111(1'5 y,'11 (<III 1m)', Usc .'lIr /"S'l' "'I'J!il~~ I,' '/n'H
rook, ,tirring const.1T1t1y, until the mixlU rc rO~l~ till' IIJ! tfrSS1'r15, mrh (IS II slirr ,~( pmmri (,lIoir ," " .iml'k
back of thc 'poon, ;tboll! 6 mimu l'S, iwll'll/ ire (mm" lk r",rfir! .d'm mldilt~ tlu' (mw"
S;'I(I' Ihe SlIglIT is 1II<,llrll <1111/ {,,,, bum. ( IS;/I;.! ,I /(/~('
3, h\ll l!{'diatcly str.Jin the mixlUl'\.' throug h a Sd(f(('/l<IlI is ,I/S,) "j,em,i"l, /1$ is "''('P;/I,C)'."" IlIIlIIl, 11 I'll
lim'-mcsh Str.Jill('T imo a medIUm bowl sct ll\~ldl' ,llm.'I' Ille pllll, !( )'.lU If"" 'I /UII'i' d ('I11i1)' ,1,Um<lIlIt' /a,
a hrgl'T bowl of icc W;lIe r an d cool. , tir r ill!; oflen, J,II"", Iltf limc "flpr,l\'i/llll/'"US '" Ilu' f((il" > ,/111/ II",
bl{or<' s('rving. abo lll 30 llliliUll'~, 1'/1<>105 ,1/1 JI'~~" 652,,,IT fI,,' «Im'(/ (0/,)(,

To Make Ahead Yo .:up water

Tht: sauce can be rt:friger.ucd in an ainig\lI 1 .:up sugar
cOlllaim'r for up 10 :2 days, 1 c:up he<lvy .:,eam
~ teaspoon salt
Yo teaspoon vanilla extraCi
:Jrut :Xilcfr~1 :Jjp : A GOOD TE M PER Yo teaspoon ' resh lemon luke
In the test kitchen , we have learned that tempering
the egg yolks Is c ru cial when making crilme anglaise , 1. I'our thc watc, mto J hr~l' ~a\lccpal1, Add till'

When pouring the hot milk In to the yolk mixture. II
is absolutely essen t ial to whisk constantly so that
the hot mllk doesn 't sc ramble the yolks . Specks of
yolk in this otherwise cream·colored sau ce are not
only visuall y unappealing, but they also prevent the
~llf.';[r to thl- ccntl'r
of th~' pall, I'lki ll )! CJR' lIot to
let thc gr.t llllle, adlll'r<.' to till' ~idt:, of till' IWI.
Cow, and br illg to J boil OVl'r hi!;h Ill":l\.
2, Onct' hoi ling, tlllco\'t:r and COlllllllle
to boil

sauce from thickening properly, 1l1lt1\ till' syrup IS ~tr.tw-co!orcd ~lld n'giStl'r<;

Sauces and Condiment s

THE COLOR OF CARAMEL
I, Boilihe ""1111' syrup OVf!r high heat untIl It Ms t he
color of st rllw and measures 300 degrees on a candy
thermometer
2. After Ihe sugar syroo .eaches 300 degrees. lorn Ihe
heat down to me-dium and COnUnue to cook until the
ca.am&ltu,1'IS a deep amber colo, and 'e<;Jlste,s 350
degref)5 01'1 the the.mom<!le. Do not Sl"
300 degn'cs 011 a candy Ih('rmOmClcf, abou l 7
millutc~, R edlKl' to 11I~·dium hl'JI ~nd COl1liIlU~'
10 cook umil thl' syrup ;$ a del'p ~l11bcr color
and rl'glStl'rs 350 dl'grn'~ 011 thc {h~'TIl10llle t er.
I 10 2 !11inute~.
3. Me~llwhile. brmg Ihe CTl'~J11 and '\311 \0 a ~im1111'r
m a small S.1UCepall. ([f the cream ,lllllneN hcfoTe
thc ~yrup n'aclll'"S ;1 dl'l'P ,Imber color. remove it
from the 11l'al and CO\"I'r 10 kecp warm.)
4 , Remow Ihe <ugar syrup frolll the helt. Very
l"afcfullr. pour about OI1l'-qu.1rtcr of t[1l' hot
rTl'am imo till' sugar syrup and leI du:, bubblil1!!
lub<lidc. Add the rcmJming cream. vanilla, and
1t:'1110n ju icc ,1nd Itot Ill<' bubblmg subsldc. Wh isk
the ,aU(I' g:~'ndr lImil sl11oOlh. Servc W.1Tm or
cool to room W11lpnatllTC. aboul I hOUT.
THE AMERICA'S TE ST KITCHEN FAMILV COOKBOOK
[je>t JUtcllm !jip : NO STIRRING AL L OWED
The biggest chllllenge when making Cll ramel sauce
15 avoiding graininess, Once the sugar has melted,
any foreign particle, even a sugllr crystal, thllt finds
Its way in to the liquid Clln cause it t o re'crystallize
and therefore become g rainy. In all o f our testing of
caramel sauce, utilizing II wide range 0 1 techniques,
we liked the no-stir methOd the best. Stirring Is
dangerous, since splashes of molten sugllr can
hit the sid es of the pan and form crystals that are
.elntrOduced to the liquid.
To Make Ahead
The sauce can be rt"frigl'rated in :m airtight
romai ner fo r up to 2 weeks. Reheat in a small
saucepan over low heat or mic ro\vave, stirring
ofle n , until \varm and S111001h, I 10 3 minutes.
BUTTER SCOTCH SAU CE
M .... KES about 1M, cups
$T .... RT TO FINISH: 15 minu tes rzm
Try rhis SlIIlce, scn,cd warm or /1/ f\)() m lempCr<lI ..""
Jrrsh Jmll, lI'a.ff/es, alld L'rIllilla icc mam or
llI'!'r
drizzled ,)1'(7 <lur FrOZCII SlI ickrrs Icc Cream Cake
Qm,~r 632).
c up packed light b rown sugar
B tablespoon s (1 stick) unSlIlted butter
y. c u p heavy cream
2 teaspoons lI!ilht corn sy rup
teaspoon vanHlll ut, act
1, Cook thc brown sugar and buttcr 111 a medium
saucepan on'r medl\ull- high heat. stirring of(en.
lIntil the m ixlUfI." bubbles and bcCOllWS lightcr in
color, 3 to 5 minutes.
2. OtT Ih~' heat, slowly whisk in Ihe ("ream unt il
the sauce: is ~l11oo(h. Stir ill (h<." corn syrup and
vanilla. Scn"c W.1Tm or cool 10 roollltelllpl'ratur~..
about I hour.
To Make Ahead
The s,1llce can be refngc r:ued in all 3lrtlghl
comaincr for up to 2 wecks, R ehe~ t in a small
salln'p.11l owr low heal o r microwavc, stirring
of[('11, \JllIil warm and smOOlh. I to 3 mimllcs.
CHOCOLATE SAUCE
", ... K£S about 2 cups
START TO FINISH : 1S m'l'\\lleS IilJi
11'I.fu II'lIiskm.l! r/re ,.lUrf 'II (,'mbuH'. do so .~rrUl)' so
lIS 1101 /0 m'/lir <III' bubl>l,'s. wl,i(/, u,I/ ' Ullr I/S Ilppenr-
Il/Irf. 11'f rrfip1.' (m, be ,/uu/lled.

cup heavy cream, plus •• tn. ill needed

Yo cup light corn .yrup
4 tablespoonl (~ ,tick) unwlted butter
Pinch salt
B ounces bittersweet ,1>0(.0IaI8,
chop~d line

1. llnng the cream. corn syrup. butler. and salt

10 a boil m a 'mall saucepan OVl'r medium-h igh
11<'~t. Off tht, heal. 'nT 111 the chocolatc, COVl'r.
:md kl st.mel umil the dmcohtl" I~ mcltt'd, about
5 mirn l te~.

2. Unco\"t~r lnd whisk gently until smuoth.Adjust

the conslstenc)' by heating and surring in lddi-
Cotn sy",p g,ve. our Simple Chocolate Seuce 1"- "Otll
tlo nal cream as lIeed ed, I tlblt-spooll at a tum:. conSlSlency lor d,ng""O to ice cream end other ~!.erIS

To Make Ahead
TIll" 5.LUCC CJ Il Ix· rt'fngl'r;lll'd ,n ;\11 airnj!lu
rOIllJIIWT lor up to J wed.:~, Rehl'at ill 3 Slll all
,\Un~pall over low heal o r !lUcroW;!"C. snrrl11~
oftell. umil warm alld smooth, 1 to 3 1lll111Ue5. ~ cup heavy cream
~ cup water
Pinch sait
[jeJt 3o.lc/u:JI [jip: MELTDOWN ] tablespoons unsaltad buller, cut into
We have found that chocolate melted ove r direct Y.· lnch pi""
heat c"n scorch belore It melts, We recommend teupoan vlInU I,1 extract
melting ch-/)Colate In Ihe microwave. The Indirect
heat of the microwave provides a steady, gentle 1. MlCrow;wc the chocobte. \\hl~bn~ o ll,·n.lIunl
heal that prevents the chocol!ote from scorching. mc1I.·d and <moolh. I (O J IlII1111h·'. Wlu<k 111 th.:
COCO,I Ullltl dlssolwd.

2. MeJllWlu]<.-. sillllll(·r tilt' corn ~Y 'ul" '1I~,lr,

HOT FUDGE SAUCE en '.lIll. WateT.. md <~lt
in:t IlIcdillill ...llU"'·l'all ow.
medium h ea t. s{irrlllg rr~·<Jueml)'. IImillhieK.·I1,·d.
",,,,1«($ about 2 cUPS
:Ibo ut "" IIHnlll~'S.
sr"'RT TO FINISH : 15 minutes IIZDi
f1,i~ is IIII' (IMSi. I(r m-.ml WIII/,'" " 'I'f1IU.~. Siftillg Ihr 3. OtT Ih ... hell . whl~k in th ... bUill" ,md \JlIIlI,l .
((1(",1 p"u~lrr plTl 'rIllS /U"'I'S fm",.{.mlllU.\! ill I/rr Still(r. Coo] thl' nux-ture .hglul y. .Ibout .:! mlllut .·~ .
.$t'/IIIlI/ ITI rh<K.,i.llr (hips (,/II br /ljfj/ III p/tl("f '!f ,/'r befor... wius klll~ III th~' 1Ill"iled chocolal., 111m]
rir"I'l'td ( /,<K.,I,lIf. SIIlOO!lI. Scrw W:.rlll.

10 ounces sem isweet chocola te, choppe d To Make Ahead

~ cup Dutch·procened cocoa Powder. Tin' MUC~· Gill b.> refrigerJled IU .III ,1IT1I~ht
silted COJII.llll('r for lip 10 10 d,ays, Rdl~'at III l ~mall
Yo cup light corn syrup 'a ll (Cp~n O\·... r low heat or IIII CTOW;lV,·. <lIrrmg
~ c up sugar olh·n. IIIml w:a r l11 alld <mooth. I 10 J 1I111I1itl"'.
 CAR A MELIZING O N I ON S

Sweet and del> lasl,ng, Caramelized Onions make a great

tOPping lor locacc,a, burgers, potatoes, and more

2. Cook for 5 m,nUI(!S. SI;rrong occas,ona lly, unt,1 tMy are

soft and will ed.

CARAM ELIZED ONIONS

MAKES about 1 cup
PREP TIME; 10 minutes TOTAL TIME : 1 hour

Cimllllrli::Tti ",dOllS {'III j<lZ~ up Sl"TdlUblcd ,:~~s,

lu,lslH'iI p,'I<11<'I'" 11II'X1'fS, M d r/ip. n,r), art' also filll-
IMI;{ 1!l1It/(' ;1110 j(llll (1111/ sl'n'Cd <IS <I (our/Illi/'ut 011 "
dwm' btl,mlll'il/l IMil .'r (J;lcl-rr!. K rep " {loSl' 1')'1' 1m
Illr 'HI /OIIS as ,hc)' rook. !f ,III')' lire s/~::liu,~ 0' s{orfh-
iI!~, (('duCt' IIrr l,clI," if .ifi('( 15 ro 20 minuln Ihl'
IHlid ll! lire 11<11 b,olnlill.l!, "';SI' Ilrr IrC<lI. 1 . Reduce the heat to med,um and cook, :st""ng
frequently. unW thE! onions are glossy. soft . and deeply
b rowned. about 40 minUles longer.
tablespoon unsalted butter
tablespoon ve getable 011
2 pounds onions (4 medium), halved "nd 3. O/Tthe hl'al, ~ti r in rhe w;\(('r and seasoll with
sliced thin s:llt and pepper to taste.
teaspoon light brown $ugar
Salt VARIATIO N
tablelipoon water CARAMELIZED ONtON JAM WI TH
Pepper DARK RUM
PII1 ~<' thl' t:arJmdized onions. 2 tClspoom d.1rk
1. Melt th ... butltr wi th thl' oil in a 12-ill(;h nOI1- nllll. 1 teaspoon minced frc~h thyme or Yo lea-
<;uck ~ki11 et over high heac Sdr in tlw onio11s, ~poon dried. and y, tl'JspOO n cider vinegar III l
b rown SUj..>:Ir. :md 11 Il';ISPOOIl \'11t. Cook, stirring food pnKl's§or to l jllll-lik<, l'o llsi§tCIlCY, about .5
oCl'aslollally, umi! sofrl'11<~d, about 5 minute§. pU!Sl'S, Season wllh sa!1 and pepper to 1.ISle.

2, Redu cl' the heat to tl]edium and cook.stirrinl:; To Make Ahead

fn·(jul·ntly, IInti! thl' onions arlO deq)ly browned. Thl' onion~ (3\ \I'd! J.I tltl' jam) can be refrigcr:lted
about 4() miuUtl·S. ill :tn ,l1rti!;hl l'omai'1l'f for lip to 1 w<'ek,

TME AMERICA'S TEST KITCHEN FAMllV COOKBOOK

 ROASTING GARLIC
jeJt :KiJclien :Jip : WIDE AN D N O NSTI CK
In the test kitchen , we have found that a 12-1nch
nonsti ck skillet plays a key role when caramelizing
onions. The w i de surface area and nonstick fin i sh
help the onions to caramelize In only 40 minutes,
rather than the usual 1 hour. Because of the nons tick
fin ish , the onions can cook over higher heat without
burning and st icking to the bottom of the pan (It
also makes cleanup a breeze). Be sure t o stir the
onions frequently so t hat they cook evenly.

•. Slice the lop)li ;n<:n Irom the head of garlIC'o upose

the cloves.
ROASTED GARLIC
M"I(ES 1 head roasted garlic
PREP TIME : 5 minutes TOT"L TIME : 1 hour

n O/lSII'd .~drlic is incredibly Ilf'rsalilt" amI mMs lars if

illlmcdilllr jllll'<!, 1<) blalld s[lfl!<Ids. sal/ps, mill Sdl ICI'5.
Y<1U (1I1I cook SI'I'tTolI III'ads of,~'lr1i( III Ilrl! slime limr,
r,lc/' in its f.lrlll foil pl/ckl'r.

haad garlic, OU ler skin removed but head

left Intact
teaspoon .. Ira·vlrgln olive all
1. Pl&ee the garUc cU"side UP on a pIece of alumInum
fan measurmg a. least 10 Inches sQua re Pour 1M allover
1. Adj ust an oven rack to the lower-middle posi- the garliC and wrap secu.ely in t he fo,1. PI&ee on a ba~,n ll
tion and heat the ovcn to 425 deg re<;:s. Following sheet and roast fo. 35 to 45 mInutes.
the photos, slice the top Y. LIlch from the head of
the garlic to exposc tilt' cloves.

2. r lace the ga rlic on a piece offoi! measuring at

least 10 by 10 inches. Pour the o il over the ga rlic,
wrap securely in the foil. and pb ce o n a baking
sheet. R oast until [Ile cloves arc soft and tht, top
is golden. 35 to 45 minutes.

3. R elllOve the foil packet from the oven and let

cool for 10 minutcs. Unwrap the ga rlic and let
Sit until the d oves are cool enough to hamlle.
l . Removt' Ine sealed loll paCket from tne oven and let
Separate the dovL'S from the head and gently cool IOf 10 m,nutes balore unwrapPIng
sq u e~ze to remov~ the doves from the skin.

To Make Ahead
T he roa_sted garlic can be refrigerated. wrap ped
lightly in plastic wrap. for up to 4 days.

!jeJt J{itdi(!II !jip: THE DEAL. IS IN THE SEAL.

The key 10 this recipe Is wrapping the garlic In a
lightly sealed fall packet. The packet traps steam
that cooks the garlic with moist heat. A s a result,
the gartic turns creamy and sweet, not dry o r • . When the cloves ".e cool enough to handle. separate
scorched. As the garlic roas l s, you can open the foil the cloves Irom Ihe head and gently squee,e to remOve
paCket to cheek the progress, but seal II back up If Ine cloves f.om the skIn.
the garlic Is not done.
ROASTED RED 3. T r.lIlsft'r thl' hot pI: Jl Jl(,r<\ 10 a hrt.:t· howl. co\,"'r
BELL PEPPERS lightly with plastic wr~ Jl' .lIld let !Ill' peJl pl·t>
M..,KES 4 roasted peppers ~1t'al11 for I () nllllUh."S. Ped and discard thl' ~kin
ST""T TO FINI S H: 30 minutes rlllI from l'aeh pil·ce.

j.,rrrd AAlSlrd rr'//X'I'Ik'1'S <lrr Inr/l'fy '/11/1/.''''1.'. 11011'("1,."
SI'mc/rmc. )~)II I/11li1/rr)Ir1,. ""mcd JIi'I'JIf'I'S Ilrm '/<'11"
1",,'1' 1/"" I''''~'''l' p,(J:/rJ )/",,,,, n,is is rSl'n'I.,II),
,,,,,,,,rr,ml if )'l'" "I'(' usill.~ fhrm /0) /"/' <I $lI/"d, m 1k'SI,'.
,I,fil' ,/II dlll'IIoIS/(l l'/,mn
" , ed bell pepp.'I , p reparad following the
photoJ
btrlO- vl .gln oli ve on
Silt
4. To serve. ~hce the peppcr<\ IntO Strips ;lIId
arranj.," · them on a planer, Drizzle with Oil J ust
unn l hghtly 1II01stcncd and season with !.lIt 10
tlste.
To Make Ahead
T Ill' roasted and pcded peppt·1'§ III Sll'P 3 CJn
be n-frigcralcd III 3 11 ;llr1lglll contallll'r for tip
to ~ day".

1. Adjust ~n 0\,<,11 rJck \0 that It IS 211, to JYi

mclle'S from the broill'r th.' lIlt'lII ,me! heal the !j£jl :Ki.b:lic/' 5 ip : EASY A N D FLAVOR FU L
brOllL'r for 5 llIillutt"S. lf ti1c: own r.ld :: ,s morl' Ih.1I1 Our method for rOllstlng peppers Is ellsler than most
JYl !Ildll~S from till" broil.: r dCIIlC11I, ~ct :t rimllwd because we flatten the pepper s and roan them o n
bakll1~ slwet. turned upSl{1c down. on till" o\'.:n
11 baking sheet close to the broiler element. Yo u
r.lck 10 dl'\~lIl' dw pan. lust need to keep an eye on them and take them
out the minute they turn spotty brown. Also, when
2. Followmg till" phO!o~. ,lr r JlIgt' the peppcr'\ you cut and see d the peppers before rOIlSl'ng. the
011 J fOI l-lined bakm!; ~hCl·t :lnd broil Ulml Ihl' skin comes off much more ellllly, with no need for
Ikm o fdll' peppl'f'i 1~ charrl'd hut !Ill' tll'~h i~ ~1111
rinsing, which washes aWIIY flllvo r.
linn. ;100111 I) JIlIIIIlIl.... rotatmg till' h.l~mg ~hl'l' t
halfw;I)" th rough.

ROASTING PEPPERS

I. Slic. Yo Inch from II.. lOP and
bottom o f e....:h P81)oe, and lhefl
gentl y ,em OVe tile stem from llIe
lOP lobe
2. Pull the cOte out of the p<!ppe,
J . Make a shl down one sid. 01 the
P<!PP<!' and Illy II lIat , sk,n·s,d. down.
,n on. long . t"p. Shd. II snarp kn,f.
IIlong Ihe Ins,d e 0 1 \1'1. pepDe' to
remove ell th" ribS lind s~, .

~. Allaf1911 the SI"1n 01 P8PI»f lind tn. 5. ROIIst unt,1 the skIn on lhe P<!OPefS • . T'ansler 1M ~I 10. bowl and
lOP and bottom lObes, skln's,de UP. on 'S SPOlly bmwn and puffed Ull I'~e a cove, WI,h J)I!Istoc W<110 Th" w~1 ma~.
a looI·hoed bIIklllll shHl F"'tt"n Ike bllllllOI'I, but In. flesh IS Shll lorm lhem .115'''' to peel
""In w.lh!hot palm of yoOoJr Ntno

THE ... MERIC ...· S TEST KITCHEN FAMILY COOKBOOK

PICKLED SUCCOTASH PICKLED CARROTS WITH
MAKES about 6 cups CAULIFLOWER AND
PREP TIME : 10 mInutes
BELL PEPPERS
TOTAL T1ME : 2S mmu tes plus 1 hour coolong time
MAKES about 6 cups
Scn~' 1111'S(' Jilrkkd l'l'!ll'fdb/I'S will! ,i!ril/I'ri Of mM/cd PREP TIME ; 10 millutes
IIIr,IIS. TOTAL TIME , 25 minutes ptus 1 hour cooling t,me

Yo teaspoon yellow mustard seeds '17,('s(' pi(/.:Ies C/II/ be sm~'1i lIS 1m "plx";::I'r, '1Il1plr

Yo tea spoon fennel see ds llIJ1iTMSI[l, smull. ,>r Jllm/( ;ide d;slr. "i11(,Y "I,,) 1,/$/1'
2 cups wa ler ,~()mllll,m.~.lidl' ,~,;lIrd filtH/s,
2 cups white vinegar
6 t llblnpoons sugar Yo lellSpoon ye llow musta rd seeds
3 b ay leaves Yo tellspoon fennel seeds
I V, teaspoons salt 2 cup ~ water
Y, teaspoon red pepper f lakes 2 cup s white vinega r
3 ears COrti, hu sk s and silk removed, or 6 tablespoons sugar
2Yo cups frozen co tn. thawed 3 bay leave $
2 red bell peppers, st emmed, seeded , lind 1V, tO llspoons salt
chopp ed m edium 14 teaspoo n red peppe r flakes
1 cu p frozen baby lima bea n s, th awed ] cII .rou, p eeled and sliced 14 Inch thiCk on
3 sca llions , slice d thin the bla$
1 Yo pounds cauliflower (It!. III.ge helld), cored
1. Toast (ht: mustard and (l'I111cl ~~'l'ds in .1 l.lrg~· and florets cu t Into l 14-lnc h pieces
SJlKCpall O\"(>T mt:dium heal unt il frl!;rJ11t. about 2 re d bell peppe rs, stemmed, seed ed, lind
2 millml·~. Add tll<' w;m:r. vi n ega r. SUI;-1r, bly sliced % Inch thi ck
Ic;wl'~, sal!. :md Ted pl'ppCT flakc~ and SII11l11l"r for 2 tllblespoon s minced fresh pII. sley
10 lllIIllJll'S. M t'anwhllc. cut the corn kl'ruch ofT
till" cob. following the photo on pag\: 1J 1. 1, Toast the must.ud Jnd fennel sel'd~ 111 a brgc
sauce-pall ovt'r lIl<'diutll he;ll umi! fr..t:r;mt. ,.00111
2. Stir 111 til<..' corn h'rnds, bdl peppers. ~Ild 2: Il\HlLitCS. Add thl' W:lIl'r. vinl'WIT. SUg;IT. h.IY
IlIn~ bt"alls. Cm·t"r. bring to ~ boil. and cook the k-aws, sail , and n'd pl'ppl'r fbh'~ ami ~illlmeT tor
\'e~l't;lbk-s for 1 minute.Tran"fl'T Ihe m ixture 10 l Hlllllllutes.
~Il.lllow bowl. Cool 10 room tClllper:J.tun: bcforl'
sl'rving, abOIl! I hour. Dr-II11 well. discard thc 2 . Stir in tile carrots. Cover, bring to J hoil. and
bay It"a\'C~, and to« With the scaliiollj JUSt Ix' jorl' cook for 2: 1I1111Utl'~.
~eT\'ilig.
3. Slir in the cauliilowl"f and bell Pl·PPl'TS. Cowr.
To Make Ahead boil. .Illd cook for I 1I1111111l'.
I"I.'Hlrn to a
The pickled vcgclabll""'i call be n:fnger:Jtt"d in dll'lr
liquid, in an ai nigln com airwT. (OT up 10 3 days. 4, Tr.msK-r the mixlUl"e to l ~hallow bow!. Cool
Do not add the S(."alliom ulITil ready to St"r\'C. 10 1'00111 tcmper.Hun: before ~e rvlllg . ~oout I hour.
Drlin well. dlst"~rd the h i)' kaws. and ro~~ with
{he parsley JUSt befo n' scrvmg:.
geJt J{itcfwt g ir: TOAS T ING TO FL AVOR
To Make Ahead
In our testing for pickled succolash and our other
pickled vegetable recipes, we discovered Ihal
TIll' pickled wg<'tabll'S call Ix: rclrlgnml'd III
Ihe key to vibrant flavor Is 10 toast t he musta.d
thcir liq u id. in an airtight COIHJlIK'T. lor III' 10 3
and fennel seeds prior to adding the remaining
d,IYS. Do nOt add til<' parsley IImil reJdy to ~cr\"l'.
Ingredients. The aroma from the loasted spices
infuses th e pickling liquid as II simmers, giving t he
vegetables an extra dimension of flavor.

Sauc e. a nd Co nd i m e nt .
PICKLED RED ONIONS 1. Toa_~t the IllUscard Jnd f<."lllld seed s ill a J:ngl'
"' '' I( E5 aboul 1 cup salin'pan ow r llI<."dilllll htat IIntil fragrant, about
PREP TIME : 5 minu tes 2 minllles. StIr 111 till' Wa[l' r. vinegar. SlIb'lr. salt.
TOTAL TIME ; 10 mInutes plus 1 hour cooling lIme b:ly Icaves, and red pCJlper flJkc.~ 311.-1 ~i111l1lCr for
10Illl11lItL'S.
'flu'S/' pirklCII ,,'d ,mi.,,,s ,m' (tIC lX'ifi:a <l([<JUJ/"''';mrm
I,) SrII' Orlt'ollls-SI)'II' RI,t! Ik,ms (Jl I((!C 169), 'If fr)' 2, COlllbillC the hot brim'. cucumbers. and Ol1iOll
Ihl'lI/ ill II IIIrkfY sdllliU'ir/r "r wilh duN. in a large bowl Jnd t.:! cool to room (l·TT1pCr,1tlm: .
ahOUI I hour.
V. cup white vinegar
Y> cup water 3 , Cover tightly with plastic Wr:lp a n d refrig,'r:uc
4 bay leaves llmi! c hillcd :tlld fl avorful. at least 10 houTs. Drain
tablespoon sugar \\'<'11 alld discard thc hay Icaws befon: scrving.
12 whole black peppercor ns
V> te1upoon salt To Make Ahead
red onion, ha lved "nd sliced thin Thl' pickb c m be n'frigl'ratl'd in thei r liquid. in
lalapel\o chile, ste mmed, seeded, and all 3lTtight ('O lllntrll'C. for up to :2 weeks.
slic ed thin

Bring dw vlllcg~r. \\';ltcr, bay kaw."s. ~ug;]r. pt·p- EASY DILL PICKLES
pl·reoms. :lnd S3 lt 10 a boil III a ~ m;'\11 S.lIlCl'pan.
MAKES abou t 6 CUPS
Stir in the onion and jabpcrio_ RCl\lrn bridly (0 I'IIEP TIME: 10 monutes
,I boil and ~mon: tlw pan from thl' ht'at. Cool
TOTAL TIME: 25 monutes plus 11 hours coollng (lnd
10 room tClIlpcrnturc bl'fon: ~l·r\'illg. abollt J chIlling tIme
hour. Discard thl' bay kavl"S and pl'pp~'n:orll S
b... fon' saVill);. Kirl!)· (II(W/I/,.,fS. ,,/s,) (III/cd Ilirk/;!1,~ (If(JImbcrs. arc
SIII<l1I ","/I"tr~, " Ihick, Hubby skiu . 71u:sr pirk/t'S dr('
To Make Ahead .en>," Sfn~·tI 1!1t"'.~jidt· ,[ stUII/wir/r or bu'St'r 'If <IS <I
TIlt" omons ( an be n:friger:ucd ltl tlwlr hqUld. ltl S!!.Ir i: " " I"d, "11'11 ,
all Jlrllght eOlllJill l'r, for up to I wel,k.
lea spoon yellow mustard seed s
t easpoon l ennel seed s
2 Yo cu p s waler
EASY BREAD-AND-BUTTER tv. c up s white vi negar
PICKLES y. cup sugar
5 garlic cloves, sma shed
MAKES about 6 cups
tablespoon salt
PREP TIME : 10 mInute s
8 kirby cucumber s, quartered lengthwise
TOTA~ TI M!: : 25 m Inutes plus 11 hours cooling and
Inlo spears
chllhng tIme
c up chopped fresh d ill
Kirl! )' (Url/mll/'r'S. "/511 ("I/cd pi(/.dillg mmmbt·r'S. mt
smlllll1lll/ h,wt" !lrirk. !!IIbiJ), skill . n!fSt sll~'j"l'irk/j'j 1. 'Tb ast t h e lIlusfard and fl' 1111d sCi.·ds ill :I brgc
<lrr .~rfl1/ VII " b,,':\!rr OIf (I lurkc)' s,mdll'irit. !f dt'siml. '~I1Cl'P'U1 over mcdium heat until fragr;l[lt, about
pmil Iltf 1>I ,il>lI. :2 IllHllItC<, Stir In thl" \\CJtl'r. \,11ll'~' r. s ug ar. garli c.
and salt and '1111111er for JO U1illllt.' ~,
Yo teaspoon yello w mustard seed s
Yo teaspoon fennel seeds 2, C(~1Ilbilll'
tlll' hot brinl'. Cllcurnbl'r;. and dill in
2 Yo cup s water ,I brge bowl :lIldkt cool to 100m tl·ll1peralUre.
HI. cup s white vinegar .1hollt 1 hour.
1 Yo cup s sugar
1 tablespoon salt 3 . C owr tightl y With pbsti c wrap a nd refriger3tc
3 bay leaves 11mil chilkd ;111d ihvorfill. aooll{ 10 hour;. D rain
y. teaspoon red pepper lIakes wdl b.'fore ~crV lll~.
B kirbY cucumbers. sliced into Y. ·lnch· th lck
round s To Make Ahead
y. o n ion, sliced thin Thc pl<: I.:I<'~ ca ll hc rdrig<'rated ill cheir liqllld. III
an .l lrtlght COlltallll"r, (or up to :2 w<.".·I.:~.

THE AMERICA ' S TEST KITCHEN FAMILY COOK800K

LIGHT RECIPES
 LIGHT RECIPES

STARTERS, SOUPS, AND SIDES MAIN COURSES QUICK BREADS AND DESSERTS
Roasted Artichoke Dip 659 Veggie Burgers 666 Light Banana Bread 675
Light Guacamole - 660 Light Fettuccine Alfredo - 667 Light Orange-Spice Banana
Bread 676
Turkey Chili 661 Light Spaghetti and Turkey
Meatball s 668 Light Blueberry Muffins 676
Light Cream of Broccoli Soup 662
Light Tomato Sauce - 669 Light Raspberry-Almond
Light New England Clam
Muffins 676
Chowder 663 Lowfat Basi l Pesto - 669
Light Cranberry-Orange
Light Scalloped Potatoes 663 Lowfat Roasted Red Pepper
Muffins 677
Pesto - 669
with Celery Root and
Light Sugar Cookies 677
Parsnip 664 Lowfat Mushroom Pesto - 670
Light Lemon Sugar Cookies 678
with Leek and Turnip 664 Light Meat and Cheese
Lasagna 671 Light Almond Sugar Cookies 678
with Sweet Potato, Fennel,
and Leek 664 Light Everyday Macaroni and Light Chocolate Chip Cookies 678
Cheese - 672
Light Mashed Potatoes 665 Light Oatmeal Cookies 679
with Ham and Peas - 672
Light Mashed Potatoes with Light Brownies 680
Garlic and Chives 665 Light Chicken Parmesan 673
Light Carrot Cake 681
Light Butterm ilk Mashed Potatoes Light Chicken Pot Pie 674
with Tarragon 665
Light Cream Cheese Frosting - 681
Light New York Cheesecake 682
Light Chocolate Bundt Cake 684

• signifies FAST
ROASTED ARTICHOKE DIP 4 . Sur th .. IIIl}"Omlll~, Cr{'llll rh('('<;e, YJ cup of
Ihe 1'.1Tl\Il'san. lelllon Jui n', Ih)"lIIt" and C:lycnnl'
SER VES 101012
11110 th{' oman nuxwr{' Ulltll ~moolh . Gemly told
PREP TIME : 10 mlilUtes TOTAL TI ,.. E: 1 hour
III thl' chopped ~rtichokl'<; uslIIg l rubber Spltul~
/(; II"porrmll Ilrd' //It" ( ",dill (1lteSI' /Ij' /1/ ",om '1'111- aud k'3SO li with salt and pepper to taSle :I r-~nsfer
pa,lIu,e, otilCnI>isr il 1I111,WI ml.\ u~'11 i/lul distribmr 10 all Ilngrclscd 8-inch-squaTl' bakmp; (!Ish ,
t·I~·"')'. .-llso, IIriS lfip is INsI 5t'm'd u~m", so lII"kt· sUr!'
1/ «mil's I>m 01 IIu' (/I~'II j usl I!(fim: srrr·i".~. s..'rr~ lIIi,II 5. Toss the breadcrumbs and rl'lIl.1l1llllg 2 t .•ble-
frllrkrr.f, Ilml slirt) <JjbilglH'II1', or Cr,.sti,,; (p.t!!/, 34), ~poons I'JrmL'SJIl IOgcther, 11.l'l1 ~prinklc l'vcul)'
o\'cr the dip. Sprny thl' top lightly with \'egelJble
2 ( 9-0 ... ncII) bOllU f.ou n artichokes 011 spr.t}', Lhke \llltil browlwd and bubbly. 20 to
(do not thaw) 25 I1lmut~,
2 teaspoons oliy. 011
Sai l and pe ppe r To Make Ahead
onio n, minced Tilt' dip call be prepart'd (witham Ihe brt'ld-
2 SilI"Ue clOllel , m inced crullIb toppmg) and rt:'ti-ib'Cr.lll'd. co\'ert:'d lightly
cup re duce d · ,.t mayonnaise Will! plastic Wr.lP, for up (0 3 d.I)'S.To bJk(, ~prlll­
Yi cup light crea m ch ••• e, lo rte ne d kle tht' bTl'adcrumb mixture over til\' d,p, §pr-J),
)oS cup plu s 2 U,blu poon s g . ,lIted Parmesa n with Vl'gctJbk oil Spr.l}'. 3m! b:lke 3S dlrt'Clcd III
cheese (.bout 1 ou nc.) til\' rt:'l:lpC.YOIl do 1I0t necd to IIlCTl'a~c thc hak-
tablespoon fresh 'emon Ju Ice 11I~ tllllC,
tablespoon minced fru h thym e
Pinch cayenne pepper PER '/.·(UP SERVIN&: (.1 140 faI 8g. $atfal lg. (hol IQ III (a!b lig.
f;UP tnlh br • • dcrumbl (S •• page 300) Proleln >(j. rlbff ~(j: SodIum 6~O mg

1. A(~usl an oven rack to till' 1111ddlc position :lnd

he:1.I the 0\1.'11 10 450 (kgrel."", Lml':l baklllg shl,t"t geJt :Kw::lw, flip; ROA ST THE ARTICHOKES
WIth full, Toss tht, ,lTuchokl'1 wuh I tc,lspoon of
Thi s clan ic dip Suffers from two b lSi problem s: too
the OIl. If. teaspoon SlIt, Jnd ,t. teaspoon )'eppn,
much fat and not enough lIavor. Cutting the fill
;md Sllrl'ld owr the prepared bakmg she"!. R OlSt
was relatively eny-reduced-fat mayonnaise lind
unol the anichoke~ arc browIll"d ~t the edges, 20
light c,eam cheese work great In dips. though you
\0 25 mimHes. mla11llg ti'l' bakmg shn'l halfway
have 10 enhance the lIavor a bil as a re sull. LookinSi
through bakin!;.
for II wily 10 Intensify the dip. we added some
sauteed aromati cs and then looked for a way to
2. Melnwhlll". combllll' tbe OIl1on. );-1r1ic. remam-
pump up the artichoke flavor. Frozen art ichokes (n
IIlg I teaspoon OIl. :md ~ teaspoon salt III ~
o pposed 10 c anned o r marinated) were Ihe surprise
JO- lI1c h nonstick skIllet, Co\,\.'r and cook owr
w inner, al'ld when we Iried roa sting them Ihey were
Illl,<lllIm-low hell. ~nrrlll!; occlsi oll~lly. ul1Iil -.oft-
even better-g iving our liSlhlened d ip an Int ense
ellcd. H to 10 milllll\.'1. TrJllsfer 10 a Ial);e bowl.
art icho ke flavor,

3. Ill·1110Vt· the artlchoke~ from ti'l' own, let

rool. and thl'n chop (Ilar'\<!, Reduce til(' ovell
Il'mpl'f:UUfl' 10 400 dcgrcl'~.

Ught A.cl p . .
 5eJt J(itdieu 5 ip: THE LIMA BEA N SECRET
When Ihe main ingredient of a recipe is as high
In fill as avocados, finding a way to lighten the
dish elln be qui te a challenge. We tried replaCing
some of Ihe "vocado with a variety of green
vegetables (including green peas, aspa ragus, and
even lUcehlni), and found a surprise winner, By
replacing 2 (ou l of 3) avocados with 1 cup o f
cooked, peeled , and pureed lima beans (and adding
iI little reduced-fat mayonnili se to the m ix), we were
ilble to slgnificilntly reduce the fat and calories In
Ihe guacamole while slill millnlalnlng iI smooth
and creamy texture. Don 't worry, the flavor of the
lima bellns Is absolutely undetectable in th e final
guacamole.

1. Let tlrl' chopped tomato drain in a colander

whik preparing tll<' n'SI of the guacoUllOk

2, Ur1l1£ 4 cups water to a boil in a sm:!ll sallc('-

Purl!<!mg some of lhe Bvocado wilh the 11m... !>ea"s g,ves
th is guacamoli! a" extoa creamy te~ture pan. Add the frozen lima bl'an$ and cook until
tender and cn'amy. about 5 minutes. Drain the
beans and rime under cold water lIntil cooL Pat
LIGHT GUACAMOLE thc beans dry wi t h paper tow,-,Is thl'n n'Il!()\'C
MAKES 2 CUPS till' skins by pinching the beam 50 the skillS
STAAT TO FtNISH: 30 mi"utes mIl slidl' ofT.

/JOI! " s,!uirm--rlll' lima bea/ls re,/lIr Ul(Orll ilfre mill
,ile;r jlmv, ;s Imdt'lealible. Ir's 11t'lIa '" uS( HI<IWT/'
lima b!',IIIS r,lIlle, r/UIII 1o,lby 1i"J11 /W<I/IS bmwsr IlIffr
sllill" afC ",IS;,'r If.) ,,'III,lI'!' ,!ti1'r ('){IIIin,\(, resllili/l,~ ill II
m"'Nhrr Ifip. !f JlSill,~ baby lill/dS, ),,,1/ (<111 /em", lilr
skim ,,/1 <!fll" (II(JkilJ,~ /WflW.'" lill')' <l rr morr tll'li(,I/"
<1",11110'''' limr (,'/lSIIII/;/I,i( It' remOI'f'. (n,,' pllfCr wi/! be
_1/(~iJl/)' le.<s SIII<,,,IId !( )'<'1' likr )"'"' .~II(/(,m",le lI'ill,
"'PTe 1",,1/, ir,rllllh' Iile sr/'ds 01/111 ribs <if the ja/"pl'ii.,.
3, Scoop OUi a qUJrll'r of Ihe :wocado Ilesh,
thl'n proce~s it with the skinnrd lima bCJn~, liml'
juice, lIlayonnai~e, and )f, tl'aspoon salt 111 a food
processor I1l11il wry smooth, 1 to 1)f, 1ll11lutes,
stopping to x:rapl' down the bowl as lIl'cded.
4, Cubl' tllL' rcmaining thr~'L'-quaTiers of thr
avo(ado Into )f,-l1Ich P".'Cl'S, following tll<' pho-
tOS on page 38.

medium tomato, co,ed, seeded, a"d 5 , Gemly qir the CUbL'd avocado, pllTccd !Jllla
chopped fine mixtu re, oraitll'd tomato, cilamro, jabpriio, onion,
c up f rozen lima bean s garlic, and cUl11in IOgetlll"T, and ~e ason witb salt
Han avoclldo, pitted (see the photo s on and peppl'r 10 taste.
page 38)
3 lablespoons fresh lime Juice To Make Ahead
2 tablespoon s reduced · flll mayonnaise T)ll' guacamole can be n'frigel"atNI. wr.lppl'd
Salt tighlly 111 plastIC wrap, tor up to -HI hour~ (thl'
Yo cup minced fresh cilantro lima bl'ans help 10 kel'p Lt very g rl'en), M ah' sun:
medium Jalapeno chile , slemmed, seeded , th.Lt the pbstic wr;,p is touching dll' surface of
and minced the b'llaC,II110Il-. 13rill!; to room temper.lwrc and
t ablespoon minced red onion Or $hllliOI SC'J,OIl with addItional fresh hlllc Juice, salt, Jnd
gllrllc clove, minced pt:ppl'r befon: serving.
)i). teaspoon cu min
Pepper P£R '!.,(UP S ERV I ~G: (al lO, fat 4 g: Sal hi ,S g. Chol 0 mg, (arb 8 g.
ProteLn 19. flbel 3g: SodIum 110 mg

THE AMERICA' S TEST KI T CHE N FAMilY COOKBOOK

TURKEY CHILI
SERVES 8
PIIEP TI ME: IS minutes
TOT"l TlI'IE: 2 hours 15 minutes (Includes I hour <10
minutes sImmerong t,me)
{f ),(1 11 likl' ),o)lI f c/lili SJlrq'. liSt' tI,(' 1r(~llrr ,'mouUl cif rcd
P"JlI)'" J1<1kfS <lwl (I )~'/ulr lis/cd. \~111 (,m
I,',m ,!!r.UII III (/II'ckt'/! f'" 1111' lU rker. ClI",islu's. $l/l/I "s
lilll,> II\'I(~"S, diml /(",11110, di(f'(/ (11'11("(/,,, sliml SCoI/·
lums, shl'l'ddrd loujll cheddar (11l'l'sr. /,m:f.1I ~<J u r In'<lm.
<llId fhollptd nlall/ro, <IT!' <I Iller m/dllJmr.
:2 on ions, mInced
red b ell pepper, $lemmed, , •• d ed , and
, chop ped
garli c: clovn, m i nce d
Y-
, c up c hili po wder
, t ablespoon cumin
tea spoon s e or land e r
,
)oS to 1 te a spoo n re d p e ppe r Ilek e,
t Uli pOOn drIed or, g a no
Yo to)oS teaspoon ceye nn e pe ppe r
, ta blespoon vegetable 011
Sa lt
:2 pound s (93 perce nt '.,n) g.ound turkey
:2 (lS.S-ounee) u ns derk t ed k idn ey b ea ns,
rinse d
(2a -oun ce) ca n d iced t o m atoes
1 (2a -ounce) can cru shed t o mat oes
2 cups low-sodium chicken broth
1. Combme the omuns. bdl pepper. g"Jrhc, chlh
powder. cumin. coriander. red pepper fla kes,
o rcb'Jno. cayenne. 011. and % teaspoon salt in :a
large Dutch own. CO\'cr and cook over medmm-
low heat, surrltl£ Ofll'lI, unullhc wgeubll'S han:
sofll·ned. aoom 12 rI1mu,,:~.
2. Ullcover and 1I1crcasc the heat to rlled lulll-
high. Sur ttl half of the turkey, breJk ttlg It up
\\llh a wood en spoon. unu] no longer pmk and
JII~t begmnl ng 10 browlI . about 4 mm U! c~.
3. Su r III th l' bl·all~. dlc<!d IUmalUl'S with th.·IT
Juree, crushed tOlllatOl.'S, broth, and 1 teaspoon
s,ll!. Drill!; to J m n me r ami cook. uncovered.
UIIII] til.' chili l13s beb'1.111 to d llcken. aooul I
hour.
4 .1',1( the rcm3111111g I pOllnd oflttrkcy togclher
11110 a bJII, [hell p mch o tT" telspoon-~izl'd pil'C\'~
01 11ll' a l ;111(\ Sllr I h .'111 ttllO Ih.· chill. CotJIttlue to
~lml1l\'r.su rrtng OI.·casiorully, Ul1I1l dl\' turkey I~
I<'nder and Ihl' cblll IS slightl y dlJ(:kem.·d, abom
40 1ll1l1Ul l'S longer (If 111<, ,hilt bqpn~ to ~ud,
to Illl' bon om of Ihe pol. SlIr ItI '/. Clip \\".Ill· r).
SC3~OIl w it h salt to IlS1l' before ~'r\"m!:.
To Make Ahead
II/SI) 5u bslilllll' Tlw chIli can bl;' took'd . towN:d. ami rc lrtg<' r-
all'd for Ill' to 3 days or frozen for up 10 1 tllomh.
R l'ileal over low IWlI.ad ding w;J.I<' r or ,\ddlUotloll
brot h 10 adjust tht' consi~1Cllcy.
PEl 1'fl-CUP SERYI!lG: hllJ O: Fat 10 9. Sat 'at 1.5 ~ {1IoI 6S~. (alb
3-19. Protellt n q Fibtr 99 Sodlum n80 mg
5~ / J(itc1WI 5 ip: THE BEST G RO UND TURKE Y
A good lowfat t urkey chill doesn'l ju st happen by
su b stit uting g round tu rkey f o r g ro u nd bee!. The
t ype of l urkey you buy and how you use tl are really
Import ant. Choose 93 p e rcen t lean g round t urkey
(99 perce nt lean Is dry and st ringy when cooked)
and add he" o f t he meat at t he beginning 10 Ihe
cooked vege tebles and t he rest , 'n teaspoon ·sl zed
pieces, after the chili "'5
simme red lor an hour. This
glve5 the !levan a chance to blend while keeping
some o f the meat In bigger. more subst.ntlal
plece5.
Saute with Less Fat
When makIng soups, stews, and chill S. we
usually stert by sauteing aromatiC veget"bles
such " onions, c"rrots, celery, and g"rlic to
get a good flavor base. But this lirst slep
requires "I teast a I"blespoon of 011 (and often
m uch more), so we wondered if we could
find e different way to cook these veget ables
u sing less f.'l t . The sol ution? A.'I l her t han ' .'lute
the vegetables In a 101 01 on over medium -
high hea t . l urn the hea t down 10 me d ium -low,
.lind de pending upon the recipe. to ss Ihe
vegetables with 1 teaspoon 10 I tablespoon
01 0 11 and som e 5.'111, and put t he lid on. Th e
relallvely low heal and the small "mount 0 1
011 keep the vegetab les from burning, lhe
Will draws the moisture from the wtget"bl e5,
arKllh-e COYer Iraps Ihe molsture In Ihe ~n,
allow ing the vegetables 10 sweal In Ihelr own
Jukes-all resulting in deep lIavor.
Ugh t Reci p es
 LIGHT CREAM OF BROCCOLI
SOUP
SERVES 4
PREP TIME : 10 mmutes TOTAL TIME : 4S minutes
/...!.JIll.: ji), /'"IIrl1I'S l?f /,mCf<l/i ,11(11 iJart /..(5 of Ilorer.,·
,md ju." ,/ .few b~1! SirIUS (r.w/'s.1 Sid/A: lI'iII lI;akr 111<'
5o)IIJI IIIS(,' 11/"')11.')' I)",,', wiJslillflf (r,';:ru Iml{{"li
l/t'n-il_' 1';("'"51a jhwor will rt'dl/)' s/;mrl ,"', ill Ihis
/f.lU:j;U 50J I/~ rIf lililll.: II,is S'H/P (<lSI(S /Wil 11'//1' /1 IIIlI<lt'
lI'illl Il<Irf (hirk('11 Imull IIml I'M' 1';:l!t'/lIM,' Im'lh, bw
)<" ,/ r~:I!(lari"J/ S,),,/! Y"II (rll/ 1I$i' ,,/I ''<:I!,'IoIMr IIrm"
(1111' -"ml' will "'sIr sm't"ll'r).
bunCh broccoli o v. pounds)
onion, minced
taupoon vegetable oil
Salt
l gil. lle cloves, minced
tablespoon all-purpose 'lour
y. cup dry white wine
I bay leal
,v. cups low-sodium chicken b roth
I V. cups Jow-sodlum vege lable broth
y. cup hall-and-ha l'
Pepper
1. Following thl' photos 011 p,l gt' 123, ( Ill t hl'
Ilorcts into l-llIch piecI'S, Trim aW:1y the toll!!h
Oilier portion of the st:llh and chop findy to
nIl'3~ur<' Yo Clip (d i ~cln:! any extra stelll~),
2, Comblll<' the choppl:'d broccoli stalks, Ollion,
oil. and Y, tl:',lSpOOn salt in J !arg(' s.aucl:'pall.
Cowr :llld cook ovt"r I1lN!llnll-low 1l<':II. ~lIrring
aft I'll. IIMil ~ofielled, ~ to I0 minutl'~ ,
3. Stir 111 tht· bo:lrlic .1IId cook ulltil fr:lgr:lIlt.
:tbollt Ju «'conds. Stir in thl' !lou r Jnd cook for
I mllllltl:'. Whisk In till' wiuI' Jud bay leaf :lIld
('ook ulltil the win I:' is ,Ihsorb<'d, about I millllll',
Gr:ldualJy whis k ill till' broths, Bring to a simmer
;llld cook. unco\'cfcd, tor 5 1ll1ll1ll<'~, Stir III thl'
flon'ls ,md continul' to Slmlller. uncovl'rl,d, unnl
tl'1J{i<-r,7 to l(l minutl'~. Discard the bar lear.
Puree thl' Illlxtllrc ill .1 blcmkr (o r food pron's-
sor) UlltIl ~l1looth (sec p;I£:': ')8).
4 . RI'lIIm til<' pUTn'd SOliI' to thl' POt and ~tir 111
till' half-.md-half. B Tlllg to a bn.:f Slllllll.:r, tlll'lI
~1I10V<' !mm til<' lll'ae Sl'J~OI1 With ~ah :llld pl'P-
p"'r to t.l\ll· befor.: s(·rvin!!.
THE AMERICA 'S TEST KITCHEN FAMILY COOKB O OK
To Make Ahead
Th;, soup can hi' prl'paTl'd through Stl'P ].
cookd . covc~d. alld rcfriger:ued fo r up to 3 days.
It cannot be ffOun. R eheat oVt'r low Ill'at and
procced with step 4.
PER 1'Il- CU PSERVING: (aI120: fa! S 9; Sal fal 2 S g; (ho! 10 mg; (arb
I) g; PrCl~m 5 g; fibet ) g; Sodium 760 mg
Tasting : Fat-Free H alf-and-Half
T he tl'rln half-and-half refl'rs to a mixturl' of
half milk and h:llf rrt"arn. it l'ccntiy, however,
fal-frce half-alld-h:llf h ~s appeared 011 supl'r-
markel shdves and Wl' wondered: What eXJctly
i~ fa t- frl'c half-and-half?
A little rl'~eardr led us to find 0\11 tli:1t f.l l-free
h,I1f-,md-half is made from f.l t-free milk. corn
syrup. and a whole sll'w of natur:,1 and artificial
.Idditives. giving it tilt: consistcncy and color of
till' real ~tlllT-wi th no (\1 and JUSt 10 calories
Pl'T ta blcspoon, We ~o:Ilhered st'vcr:d brands of
(It-free half-and-half and made a pot of Cfl:am of
bro~coli soup with l'ach one. WI' 31so tasted them
III a cu p of colTee. Our conclusion? DOII't Ll<;e
f:11 - frl'e half-and-half for cooking: il o nly So1\'e~
abo ut 6 grams of fat :1ud 80 calork~ per emirl'
baldl of soup :lIld il JUSt I~n't :1~ rich or cream)'
(a nd ~oml' of the batches were ahnoq iut:dibk.
with curdk·d white spt:cks ,md ,I strange cl1<'lIlical
fl avor). Thai Solid, if you like your colTel' cTl'allly,
and you ;,rc looking to saw fal and calorit"s. giw
;1 :I try. \YJe found that f.lt-frn' h:,lf-am!-half var-
i e~ t~IIll'lldOIlSly by br:md. with taSlas prd'er-
r mg Land O ' Lakes Fat-Free Half-and-Ha lf
:1I1101lg n:'11011:11 bT:lllds.
9'eJt :J(itdiltll 5i,,: THE LOWDOWN ON DAIRY
It '~ 1'1 0 surprise th at the majorit y of t he fa t 11'1
c ream soup s co mes fro m the heavy c ream , After
su b st ituting lowfat m ilk (t oo watery ) a nd ev apo rated
ml!k (t oo sw eet), we fo und t he perfect replacement
with half-and -half, w hich has about two- third s less
fat than cream. And by using o nl y hall th e am ount
usuall y ca ll ed fo r, w e cou ld now realty tast e t he
veg et able s-a nd the soup w as stili smoo th and
c ream y.
LIGHT NEW ENGLAND CLAM 5e.!t Xdcfwl !jip : JUST ONE SL.ICE

CHOWDER It·s the bllcon that gives c lam chowder Its flavor
SEAV ES 6
base so we were loathe to omit It even In a light
PREP TIME ' IS monutes T OTAL T IME : SS mInutes recipe. Aft.r some experimenting, we found thllt we
cou ld ex trllct a lot o f flllYo. from just a single slice
IIi' Icsh'd SI'r~'IJ hrlllrds ,if miuml <11111 SIIHrll U'/w/r If we minced It up very fi ne and lei It ,,"der In the
(milled c1mus mill preferrttl / )jWS(( .\ linfed Clallls pot first, before adding o ther Inll. edlenls. The tiny
11',1111(,,/ 111/ir Dt.~\·str braud r/a", Juia: <IS u'If'lI tU SIIO"'S pieces of bacon practically dis.appear Into the soup •
•\fulrcd Clmll$ <Iud S",)II'$ (1m" jrtifr. "f7'Ne' (/<1111$ but leave behind that telltale bacon Ilavor that a
1I~'r(' IIrillw( /,..., 1"I!!,!'i, lIor Irll! sofi. <III/I Ihey /1<111 (I good soup or chowder depends on.
IlI/lIIml ell/HI Ilrll'Or. [Ii· IIsr <I lillir less rimll jllir( lu'n'
1111111 duo Juli:f(1/ 1'f'r:JI"11 .m /'<I.IY' 115. /0 Irdp reduft
Iht sodIUm .
LIGHT SCALLOPED
4 (6.5-ou nc.) C.'!Ins minced chlml POTATOES
2 (8-oum;') boUl,. dam Juice SUYU 8
1 ounc. bacon (1.lIc.), m inced PREP TIME : 15 minutes
onion , mi nced TOTAL TIME : 1 hour (,ncludes 25 minutes baking lind
Sai l cooling tim.)
Yo cup III1· purpose 1I0u r
1}1$, pound, r. d pOtato•• (S m edium), '11,(, qllirkl'sl lI'ill' II! slier lire IWMI<>fS is ill tI fi.od pre).
,crubb,d and cui Inlo )oS,· lnch pl.c.s msor filled Idlll tI y,·Jf!rlr·,lrirk slim~(! b/.11i(",/1II1 ),,>u
2 bay I.av.. (jm tI/so IISI' II tll!md.,lm(' ClI" I ~slir('f (s« III~ lol2 .f.'r
I.aspoon min ced fresh thyme or more il!f.',m,lIi<m). if
1/,(, IN'ldIO slirfJ d,mll", <1l Ihr)'
Yo t . . sp oon drie d sltlud, IlU/ IImu iu tI />tJw/ 111/11 n't'i'r willi /lre milk
14 ( UP h" " -lInd-I,,,1I ill /111' Impl'. 0011'/ slir(" 1{lr ptl/IIIIJ('S 111111 51.,(( 1/1rtll
2 t ablespoons m inced fresh parsley III 1/\11/'1'"""-11,,5 ,,,1/ f('1II.lJ'f" S(ltur oj /'W sMrrh Ih'lI .s
Pe pper IIm'ss"f)' 10 lhirkell 1/,(, Stl//(('.

1. Dram Ih ... clams. rl'so:rving Ihl' Juicl·. Add tho: onion, mlnc.d
hotded cblll Jlllce 10 Ihe reSt.·n.... d cblll Juice 1 ".spoon veget.ble all
10 nu.-aSllrt' :; CUIX (If ~hort aflt'r addlllg Ihe 2: ~ 1••sPOOn sa lt
bottk-s, add water [0 makc up the dIfference). garlic clove, minced
teaspoon mlnc.d fre sh Ihyme
2. Cook lilt· bacon m ~ b rgt' DUlc h O\'cn O\'cr ~ ".lipoon pepper
mcdium-low ht'al, Sllrrll1g occ:l.slonally, until 2~ po unds . usset potaloes (5 me dium ),
!x'Smlllng 10 CTlSp. ~boUI :; rn1l1utl'~. Sllr III Ihc peele d lind sliced ~ Inch thick
Ol11on amI Yl teJ~poon s,1h. co\'cr. and coo k umil 2 c ups 2 p e.ce nt milk
til\' onio n ha\ softclK'd. 8 to HI 1llin\llc~. 2 b ay leaves
2 t.aspoons cornst a rch
3, StIr 111 the flour and cook for I nnllUI<.'. tables poon wate r
Gradually whisk in thc 5 cup~ of clam brot h. Stir 1 tabl"POOns light cream ch....
III thc pOlalOe~. bay leavcs, ;111.1 thyme. Uring to 2 ounces Pa rm esa n che.se, g rated (1 c up )
~ $l111111C r ~nd cook until thc potatoc\ are almost
wnder. 15 10 20 minu t<.'5 . 1. AdJII~t an O\'en rack 10 I h~ nmldle po5111on
and hl'lt Ihe oven 10 425 degrel'" COlllbuw the
4 . Sli r 111 Ihe cbllls. half-and-half. and parsll,)·. Onton, o il. and ~lt III a 131),...· DUlch O\·(.'n. COWT
Ro:turn to :1 <Imllll' r briefly. dWlI re m oVl' fro m and cook OWT IlWd 1\l1ll-high ht',ll IIIml till"
the Ilt.-at. D I~ard Ihe bay ka\'I'S and sca~on wilh onion i~ ~oftenl'd, about 5 lllinuIC\.
sail and !'I'Plx'r 10 taSlt'.
2 . Stir III thc gaTJic,lhYll1l'. and Pl'PI""-'T .1Ild {'ook
PER r 1!>·cup S(RVr~G : (aI 210. fat ~ S 9. Sat tat 2~ . (hol 3S mQ; (a[b II ntil fragr.l1ll. about 30 ~ccond~. Add til<.' POI.1-
199 Plotein 13 9: flbel 2 q; Sodium 920 mg loe~. milk. 3nd bay It·aves. Urln).: till' nuxt urt' to ,I
<;m111lt'r. 1I..{'ducc the itt·.11 10 mcdlul11-IO\v. co\'er.
and cook. SlITTIng o("usionally. 1111111 Ih ... POI:lIOl'~
art' :111110\1 lemll·T. about 10 111111UI<.'5.

A hUie PMmes.an packS a 101 01 flaVOt In IMH Light
5<"a.llooed Po!aloe~ Creallll!! a browned &lid flavorful
cruS! ... 'tho\ll a 10' of rat
3. D1SGrd !lIt' bay kan-s. Wh ls ~ dw coru~u rch
.md 11.ltc r tog.... 'ht·T. tlll'n add 10 111\' pm and
r~·turn to J simme r. Off llle h\·al. i llr In thl' CreJ1l1
dll'e'l' ,md 1 tabk'spoon, Oftl1l' Pa rn ll'~.lI l. b\· m j.;
f.U"I.. fuIIlOI to bn.. ~ k up !h~' pOl. l lOe~.
4 . Tr.lIlslcT til<' ml xtun: to an tS-mch-"quOlI'l.' b;I ~­
lug dl~h. Cl'udy pn"S~ Ihe potatOt..... m to an {'Vl,.'11
brer ~Ild ~prll1Ul· the I'I.'IlI.nn ing l'.Irl1l.~1Il over
Ihl' lOp. Ulh· until tilt: 1l1lXnm: IS buhblmg ;mnmJ
Ill\' cd!:..... and 1I1l' lOp i~ goldt'!1 brown. 15 to 10
I\1Ulutl"S. I (' I (:001 for ]() 11llllUWS lxofon: ~T\'lIIg.
PERSlRV ING: (al 210; Fat:' q; Sat lat 1.5 Q. (hoi IS mg: {arb IS Q.
Protein 8g. Fiber 3Q. Sodium 340 mQ
VARIATIONS
LIGHT SCALLOPED POTATOES WITH
CELERY ROOT AND PARSNIP
~ubsuull c H Ollncc~ edl'T), root. pl'l'led Jn d ~llc('d
~ mch thIC k. 3nd 8 OUl lel'!> pal'>lIIps (2 m .... dlll rn).
p..:dcd and <llCl'd ~ Inch tlu ck. lor I pound of
til<' po'aIOt·~.
IN' : {allOO; ral S g. Sat lat 15 g: {hoi IS "'9. (arb Jl g:
PU URW
Fiber' g, So<Ilum 310 mg
PrOleln ag,
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK
LIGHT SCAllOPED POTATOES WITH lEEK
AND TURNIP
SlIb5rmlte I nll'dlUlIl I~·o:k. WllIIl' part 0 111),. ~lr('ed
duu. for th .... omon. ~lIb~t i tuIO: I sl1lall ItlTllI p (Il
oUlln'S), pcd.'d :ll1d ~h cl'd ~ filch duck. for K
OUl in's of tlw pO(.It OC~.
9[R S£RYIHG: (aI100: lat S 9 ial fa l Z.S g; (hoi IS mQ. (alb ~19.
Protein 8 g, libel ~ 9: Sodium )60 mg
LIGHT SCALLOPED POTATOES WITH
SWEET POTATO, FENNEL. AND LEEK
SUMmuh' I nwdUliuleek. Ilh"e p~n onl),.sIICl'd
dun. fOT th .... olllon. Add y. Il·a.spoon f"nud
s.:eds, crudll'd. llong WIth Ihl' Ih~'u 1l' III St\'P 1.
Sub5mute I poulld swel't potato~. ped~'d and
slin'd Vii IIlch duek. for I pou nd of the Whll<'
pOUto~·,. Add I ~11l,dl (.·nne[ bulb (H OU IIC.'S), -...-.I
cored ,lIltl ~I u.:cd Vii 1I1cll lhick. alonl-: With the
POI,ltOl'S II I "tel' 2.
To Make Ahead
O nce I II.· ~Jllopc<1 pOtatOl'~ hl\".... bc\'n tr:lI1\-
ferrt'd to dlC b.lkmg dish l nd pT1.. <~('J 11110 an
<·\,t'n laYL'r 111 ~t.·p -I. Ih<1' CJn Ix: II r-~pp~:d fIl
pb~li(' IITJp Jud r'·fngt·rat .... d for up to 1-1 houl'>.
\V hell n.'ady 10 bah'. add lilt· chet·so:. cowr WIth
foil. lnd bake III ,I -I'Hl-deI;TCl' own un ti l til\'
mixtun' i~ hOI .Ind bubbl11lg. abo u l -15 Illlllutl'S.
!tl:ll1ol'e th... fOil ,lIld coo k lImil th.... ch.'c,e
bq: lII~ !O brown. abo ut 3\1 1Il 1l 11l1 <'~ long(· r. LeI
cool tor 10 111111111\" beron' ~e rl'i llg.
PU S£RY I ~G : (aI220, Fat ~9. Sal lal H 9. (hailS g, (arb )Sg Plottln
8 g: flbfl Ag, Sochum}ln 11l\I
9e...t l\ilcfrm. [jip: THE CREA M ALT ERN A.TIVE
II wa s a chall en!jle to fi nd someth i ng to , epillce
t he heavy c ream In o u, quest 10, lighter scalloped
POta to es. Lo w e, · fat milk (2 pe'cen t ) was w impy
on its own, but co mbined w Ith corn sta,c h (10 help
thicken the sauce) and light cream c he ese ( fo . e
c,eamy ,lchness) w e fo und the perfect alternat iv e.
And a fairl y small amount of strongly fla vo, ed
Pi!l.mesan w as jun Ihe th ing 10 ,epillce hlgh. fat
c heddi!lr.
LIGHT MASHED POTATOES
SERVES <I
PREP TIME : 5 mlflutes TO TA l. TIME : 40 mtnute~
'11,,-, n.'{/!H' YIelds £11I4'MI, mdsllr,/,J;u",,!{'s. [{ )~'II '/"11 "
mwd (,!. wdl'rJ IUIli/ls. ,I.e f/ IltIId/V m.lSIIl'r. .\ldshrd
/1<'1<11,11', s/!ffi'll mId /W.lIIIT .~/w!r ,11 tI,CY ({II",
<lIl' /Il'S/ 51-m'd pi/Ill!'.! ,,(1/.
2 pound s russet pOUI IO. . (4 medium),
peeled, quartered , lind Cut Into I-Inch
chunks
Salt
tablespoon unsa lted bulle., melted
~ cup towtal sour cr.am
1 cup 2 percent milk, warmed
Pepper
1. CO\'cr Ihe pot.nOl·~ and 1 I" blc~poon ~ah by
1 mdl of \\";11<.: . 111 a brge $..lU(;Cl';11I. Bri!1!,t to a
bod. thl'll ,educe: (O a ~lIll1lll'r .md rook \l111l1 tlll'
pOI~tol'~ ,IT!: tt:nder and ~ for)" l';UI bI,. ~h l' p,·d ,'as-
II) miD t he (ent.'r. 20 10 25 111111U1l"S.
2 . Dr.Il11 th., pot.ilOC' 111 a rol.md,·r. 1 ()('I11~
• • '1110h,' :my l' XCl"~ w.ill' r . WlPl' d'l'
dry. 'i;llIc('p~n
Add till' JXIlllOt"S b;lck to th~' pOI and nush to l
u nltorm (onSiqeIK), (or pro(~"S through a food
ImU or TIcer b:u;:k uuo Ihe dr)' pOI) ,
3, U<ing a flexibk' rubbe r ~I'atub, 101d
nwh ... d bu(tl' r and ~om cre am uno] J ll n illCOf-
I'OfJtnl. Fold III Yo ( UP of Ihl' Hulk, ;Iudillg Ih~
n'lII,llnmg Y. cup o( Imlk l~ Ill'ntnl to ,I'~USI tIll'
COIN,tl'tlC),. S"'J~II II IIh ~ah ~lI d I'eplwr to tasll'.
To Make Ahead
Thl' Ill"l'kd and n u )WlJtOl"<; (,III Ill' kept. <ub-
merged III water. In lil(' rc(rigl'r.ttor for "I' 10
24 ho u TS. Dr.llll thl' pm,UOl', befOTl' pron'cding
II IIh till' rl'Clpe.
PER ~[R~IN G: (al 2M. fat S 9. Sal fal B g. {hoi IS mg: (arb 4q g.
Plol"n 6 g: Flbel 4 9. So~ium 190 mg
VA RIAT IONS
LIGHT MASHED POTATOES WITH GARLI C
AND CHIV ES
'I7rr .~'lrll( Mil Jw pt"de.l '!firr w,'--'(ill,~. wh.." iiI!' ;krm
will slrp rI.I:III '~ff. jllSI 111"1.1,· SlIft I" h-r/' (he Iw.u 1,111'
.,,11/ 1<1 lei rlu' .I!drli( Sldilil '!.ff lire IIroIl r","I,(rlll)' S"/I-
so) lilt), elU'''. '1711s 1/1,, )' $.11111(/ like " I"l 4.~,"1i(, 1m, 1,'",;/IU,e
lill' d"'I's brill.l!s 1I II IIIIe gnrli(; mWIUf)"S ,11111,111"/1,11,'.•
ils II<IIJI, ''''e.
111 a ,mall (ol"l'n'd sloalll'{ owr th ... Imw"
p<)~"ble heal. tOlst 20 to 25 ~klll-orl SIlI.IIl {()
medIum !;arhc dovcs. shakill~ till' 1),111 fTnIUl·llth.
tH1II1 Ihe do\'l'~ an" 5potty dlrk brown .md
slightly ro r {elll'd, about 22 lIlinU{l'~, R('11I01\' till'
p.m from {he h(J.! and kt 5[;md. cOlcrc,l, uII111
{h... g.lThc IS compk{ely soli, ahou{ 15 I11l11l11l.....
I\·d and 111111,... {he garlic 1Ill'1I ~tlr It IUlO thl'
pOl-a{O~"S III ~t ... p 2. (If mlllg a food 111111 or pouln
TIcer. you CJn ~ l!llp [y p TIXl'SS rhe ~ft Cll(d, p~'l'lcd
dow\ whol .... along wit h (he pOt.ltol'~.) Stir 111 2
ubk~poons 11I111l"<'d chin."S beloT\.' ~l·Tlillg.
PER SERYI NG: {il 190: Far ~ g; Sat tat 3 ~ Q. (hoi ' "'0. (alb Ij:
Plorelft 8 g. rlbtl ~ O. Sodlum :9O mg
to
LIGHT BUTTERMILK MASHED POTATOES
WITH TARRAGON
II i.< Im/~'rllllll ,,1 forill.1! rll., IIII/f("rllult· III rt~lIIr ICllr-
1't'(,III1rI' 11I:r.m' ddolm.!l II Itl ,I" 11111",,1("1.
SUb~tlWtl' I Clip roolll-tl'lIlper;lIurl' but-
III till' k'fl l1Ilk tor tiK' 1l11lk :md 011111 the ~our ('re,lIl!
111 ~t ep J. JuS( !x-ion' sl·rvlIIg. ~lIr 111 I t"';I~PO()1l
111inccd fn.-,h IJrr.lgOll 1"'_lI"es,
PER SERYI~G: (il lSil: Fat J.S g: Sat fat 2 ~ g. {1101 ~ (arb ~q g:
PlDtftft 6 Ftbfr 4g. Sodium 210 mo
:it.!t :J(ilc!wl !jip : CU T eACt( ON BUTTER
Since we couldn't use a stick of bUller lind II cup of
h.lM-lInd-half In OUr light mashed pOllltoes. we knew
we hlld to fInd some alternatives thllt would st1ll
!illve the pOllltoes a flu ffy. creamy {exture. Cu tt ing
the butter back to 1 tablespoon WIIS $1111 enough
to give the potlltoes great but tery WIVor, but not
enou!ilh to give them a smooth tex ture . Alter trying
an array of lowlat dairy products. we IOYnd thet
the comblMtlOI"l of 2 percent mltk al"ld lowla{ sour
cream was Just righI , giving these mashed potatoes
a lull, riCh "avor and creamy consIstency.
VEGGIE BURGERS 15 to 20 pul~. Transfer t he Illixt ure tO:.lo !ltge
MA KES twelve 4- ,och burgers bowl Jlld ~e:.loSOIl with S<ilt :.Iolld pepper to USt.·.
PR EP TI M E: 20 minutes TO TAL TI ME : 2 hOYls Sur 111 th e hre:.lodcnunm unt;1 till: mixture IS
umform.
fk Sllr,' /(1 J:rrp tilt' Pili/iN Oil /IIIJII'( ,,,u'('/s 1111111 flU/'W
muir til «1<1 11 ,lrrlll-r/JI' 1011'('15 1,1'1,1 Id In'(k IIlIUY S. Form the nuxturc into 12 rightly pach·d
r.WfSS IIwis/urr ami mllkl' ,111' p,l/Iil'S ,'mler ,,, Ihlllllle. V,-inch-thlck p~Ule< (~ boUl V. cu p pe r palty).
Cir~'11 ,(,., 11~lfk i,m'/l'f'lI, II'!' rhillk il III ,I/.:rs 1/"'51' If) b y the p~me~ 011 .1 doubk byer of papl'r towel~
JlTrP"rI' II doz,'" p,mits 111111 jrIT::.r dll)' 1',\""'1. set on a bakul b ~heet IIIml ready to cook.

2 o;ups wa le , 6 . To cook the bllrgl'n;; H eJ t I oblespoon ofthl'

S. 'I 011 111 ~ 12- mch lIoll5l1ck skillet owr lllcdHlIll-
Yo cu p bulgur wheal bibh beat until dUlluller;ng. Gently b y 4 of
pound crem lnr o r wh il e button th l' burgers m tltt' skillet aud cook ulll1l he<1I\'d
mu shroom s, trImme d and sliced thi n through alld well browllcd 011 both ~Idcs.about 4
2 on ions, m inced mllllllt-S p.'r Side, lowerlllg the hl·:.Io t If tht' burgeri
rIb ce lery, chop ped f i ne brown 100 qUlckl)'. Rcpeat with the Temall1Ulg
lu g . I.e k, white iJnd light gr •• n pa rts 011 and burl;l'rs as lIee(k·d. (If coo kil1~ 1Il111tipk
o nl y, chop ped l Ine and r insed t horough ly batch.·s, thl' burgers c;m be kept warm 111 a 250-
(I • • page 10l) dcgree o\'erl fo r lip to 30 Ill inll t e~,)
2 g arli C cloves, min ced
3 tables poo ns p lus 1 teas poo n lIe g llll bl. all To Make Ahead
OS-o unce ) can le nt ils, rin sed and p atted The IIncooked patties can b<.' wnpped IIglul y
d .., WIth pbsuc wnp and rei"i-iger:lIed for up to 3
, c up ra w unsa ll ed cashe ws, ch o ppe d line dars or frol:ell fo r up 10 3 months. ]}c sun' 10
~ c:up reduced ·fat mayon nal,e thaw III\" frolCn palti<'S completely and pat dry
Pep pe r wnh papt'r towel~ before cookmg. If the th~\\"t"d
Yo eup pla in dried breaderumb s bu~en arc \'Cry wet and unmanageable. nlLx
(see page 100) ,lddmollal breadcrl1mbs 11110 the patt1c~ :lIId
Tl·dupt'.
1. Bnnl; the wat~' r and V. tea<poon \.lh to :1
boll 111 <1 ~ma!l saucepan. Off the he~t. stir in PER BURm; C~ll40: Falll Q. Sal failS g, (hoi 0 mg: (arb 309. Praletn
the bulgur. cover. and let ,tand umil the \\".uer 9 g. Fiber) g: Sodium 190 mg
IS absorbt·d. 15 to 20 minutes. Drain IItt' bulgur
throu!;h l !inc-mesh str.l1l1l·r lnd pre-;s out :mr
,'xcess mOIsture usmg a rubber spatula; ~t J$I(k 5eJt Xilc!ti:II !jip: ,.. BETTER BUR G ER

Most vl!9 g le burger reci pes simply repla-ce the

2 . Meanwhile. combmc the lI1u~hroorl1s. omom.
celery. led:. b"lrlic. I teaspoon of the 011. and \Ii
tea~poon salt in a 12- mch nonstick skillet. Cover
and cook over medIUm-low he:u. stirnng often.
ultnl tit.' vegl·tabks haw softtned ,md rc lea..cd
their 1ll0 ;SIUn:. 10 10 15 'nil1ute~.
3. Uncover, lIIerelse the heat I\) medIUm- high.
lud cont inue to cook. stirring occJslI:m~Il)'. unlll
the hqUid has <""Jpor.ned and the vel;et~blt·s 11.Iw
browned. 15 to 20 rll1l1ute~ long,·r. Spn:~d the
vegelJbles 0111 ov('r a OOkUlg shect to cooL
4 . Sur tit.· bull;ur. (ooll·d wgl·lable~. lcnuts,
c.15hew~.and mayollluiS\.' tOf,'t,the r. Wo rk III!,: 111
two batches, pul~ [he UII Xturc m till: food pm-
""or lInnl It IS coarsely chopp.·d :md co he~ l\'l"
ground meat .... Ith a ground soy-based product
(such as TVP, l e mpeh. or seitan), w hich tend s t o
have II $Ou r ta sl e or a gum my t ex t ure. After lots 01
t esting (neatly SO batches), we found that the besl ·
t asting veggle bu rgers are made o f legumes. And
lenilis tu rned o ut to b e ou r lavorlt e c ho ice beca use
t heir hearty flavor and uniform color d oe sn't c han ge
when pureed . To help bind t he pureed lentil s Into
a patty shape lind add some text ure, we fou nd
both breadc , umbs and cooked bulgu r whe.)! to be
c rucial. To make the lentil plI tty Iliste more like a
burger, .... e added sauteed mushroom s and cas he .... s
along with some aromatics (onions. garlic. celery.
and leek). Simply saut eed In a nonstick sk illet, these
veggie bu rgers will please bo l h the vegelarlan and
meat·lover alike.

THE A M ER ICA ' S T E ST K IT C HEN FA M I LY COO KB OOK

gf!Jt J(itJun. :lip: CO RN stA RCH IS K EY
Clllssic Allredo starts w ith II larg. ",moun l 01 he"'vy
c ream (o ften as muc h li S 2 cups!) t h,lIt Is reduced
until It t hicken s t o II $IIIuce-li k. cons iste nc y. Fo r o ur
light ene d lIerslo n we were IIble to achielle a sim ilar
consist ency w it h a 10 1 less f at b y usi ng half-lind -hail
Inst elld (jU51 a mere Y. cup) lind the n th ickening it
w it h co rnstarch . whi c h p roduced a crea m y sau ce
w ith a good body -o ne that IIl10w ed the lIallor 01
the Parmesan t o shin e throug h. Aft er elimi na ti ng
t he b utter t oo ( we used the pu t a coo k ing water
to m oist en the sauce), our ligh t recipe had lust 11
g •• m s of fat per servi ng (as o p posed 10 4 3 g ram s In
the full-Iat version).

LIGHT FETTU CC INE

A LFREDO
Sr q vES 4 HIlIf,.nd-lIlIlf !hlckened WIth cotnstarch m ..k., OUt IIlIht
STA AT TO FI NI SH: 20 minutes IZDi Alftedo uuce so creamy and tkh. you won I .....n mls~
tllll buttet
-l1lis (n-,IIII )'. rich sallrl' ,,!SIt'S IIt'SI 11111'11 Sl'nocd m'C,
Irr,/, filiI/mil l'. nllt!'. 11t'1I/1'1II.lIlr (SI'(, /"!j,'I.' 191}
,,, iI"rt',Ix"~~hl. FClr I'p/mum, ./1,"~". lISt' dllllwllli( 4 . R eturn Ihe half-anel-halr nuxllln' 10 IlWdllllll-
Hlmll.cl"" •• -R~"III'I ,"('('S(' 1/1 litis rt'tl/lt'. TIll' II'Xllln' low h,'al and whisk III the pasta coo km~ water.
'!f I'll' SIlIIll' r1"m.~ .1,.",,,,,,1(.,11), as tI,l' fil sll sr.mds ~lowl)' whisk ill [he Parmt"S:lll. Add the pasta ~l1d
,r." flY'1i <I frll' 1II1111111'$, $,) $1'1I't' il ill 1I\/flllrrllH'JI'ls w cook, gt'nt!y t05~ing the pasil wllh lorlb~. \l11\11
flmlll' 1/1111 Ihr disl. rr'mll1 ils (mmr), /1'.\"IIlff Iflll.f!.Cr. Ihe QUC,' has IhlC kened ,light!} and thoroll!!hly
co:lt, Ihe pa,ta. abollt J 111111\1 1<'. Sea'iOn \\'ilh 1'<.'1'-
Yo cup hal f -a nd -half per 10 I.l'(e.
rio t easpoo n nutm eg
Sail PER SERV ING: (111 100. Fal 11 g. Sat Fal 6 g. (hoi 10 mq: (a,b l6 9.
1 teup oo n co rn starc h P,otfl" IS g: Fibfr 1 g. SodIUm sao mg
9 ou nce s ' resh ' ettuccine
2 o unces Pa.m enn ch.... , g r. t . d (1 cu p )
Tasting: Fr.sh Fettuccine
Pepper
While dt'\'C loplllg our Lighl Fettuc('IlIt· Alfn:do
1, Brmg -I qu~ rCl; W<ller 10 J boil m 3 13"b't' pol ""''''Pl', \\'., \\'o lldert"d how "'f~<h" fl·t!uccme
for Iht" felmcclII{", fmlll Ihe sLlpc:rmuke[ would cOlllpa ..... wll h hOlh
ITcsh pasta fmlll a local Itahan maTh'l ami fn:sh
2, Mcanwhik SlTl1n1l'r Vi Clip of Ih<.' h~lf·and- h alf, homemade pasta. All three fn.'sh p""la". IIlcJud-
nutmeg, .1nd Y. te.lSpoon S;lit in a l~rge ""lIcep:1l1. Ing UUitOlli (from Ih.· ~Upl"fl ll arkel Tl·fri!!l·r:u o r
Wilisk Ihe cornslarch and re1l1.1ltllng Yo Clip 'l'<:11on), f'I.'ce ived hIgh marks frolll I~'I<·~. \\'lIh
h:LIf-and-halr togelhe r. IheJi wllI~ k II mto tilt: sim- an e~')' fla\'Or ~nd fi rm but )'ldd11l!! t,·:l:IUrc. 'IIII.'
meri ll~ mixm n:. Conti nue 10 ~lIm l l.'r 11.., s.lUce, p~SI~ we plITc h.1~cd from a loc.11 1t.11t.1lI IIllrkl'l Iud
whid.lng constantly. until i( has tJnch'ned .~bo ut I thl' whe:ltll'St f1a\'OT alld chewiot tl·Xtur.'. It WJS
mJIIllle. Cover :lnd h'ep warm off Ihe hl·a!. 1lI,Ide w ll h :I nHXIUn: or durum t10ur ~ml s..·mo-
Jin~. ])urum-only 13uitom and our homemade
3 . When Ihe \\'al,'r I" bOllllll;. Sllr III t l:abt...""pOOll pastl (lJlade Wllh ,11I-purpo'iC flour) \\,\Tt' lJlore
"'lit :lnd Ihe rl'\{UCCme, Cook. ,n rn ll!! cousuntly, bla nd and "Oft but sull \'Cry good, QUI' ,ld \'ICd If
unll] Ih,' pa~1a is .11UIO"1 lender bUI \1111 a 11l11e you haw ;tcn.'S! 10 loca11), mad,' fl'l""h paSll (l'<;P" -
lirm to til\' bile. R e"erV<' If: cu p of til<' pJSI~ ci:11Iy Olil' made wifh s.."mohna), glw II :1 Iry. UIII
(oo king \\':lter. Ihen draIn Ihe ft·ullccille. Huito ni is by f.lr Ill<' 1lI0~t con\.... I1I.·11I option . .1nd
II C,Ill ably ('o mp,'1(: wll h hO IHl·m.1ci<-.

Li gh t A.cl p ..
 LIGHT SPAGHETTI AND
TURKEY MEATBALLS
SEIIVU 6
PREP TIME : 15 monutes
TOTAL TIME : 2 hour~ 10 mlnotes (Includes 1 hou.
c;h,lImg lime for meatballs)
If is IIu/)t'",ml iii /('1 11/1' 1II",lIhollls dull fi" dI Ico.l';/
I /",,,, I,,:[<.n' «~,bl~l!. u4,,'/, ,,1/,111'1 rhem I".firm 11/'
"",1 ,(m,1II1 ",,,/a dllm~1! n,<,km.l!. I),) 1/,., II'" .!!(;1U1II1
lUrker b,...,1>1 ",t'.J1 ($"mt'w" ...s /,,/1;:1,.,/ as 99/)(,f(<,mJrl
frt'c), ," ,h, Im',II/MlIs Inll/I(' III")' .mri.I!',IIIIY. \1m 11111
IIft''/ ,I 12'11/(11 ,lImitit'· .1.01111'1 I'f ••1111; 11.111 wi,,, III
/'-,/s/ 2 111(11 sit/.'S ,,1 "mWIIII()(/,lIr //1.1/1, the 1Ilt'.II/J,dl..
mlfllill' 1.111(,'; rill' sklllcr u,1/ /)(' 'I"ilr(ilil.
2 sUces high-quality whi l e undwh;h bread
3 t ablespoo ns buttermilk (s. . page 491)
1% pound s (93 percent 1.110) g rou nd lu,key
oum:. Pa rmenn ch •• ", grated (1. cup),
plus ut,. for ,e, vlng
y.; cup minced fresh pa rsley
l a,ge eSlIl yolk
2 garlic cloYeI, minced
Salt and pepper
tablelipoon ollye 011
4 CUPII LISlht Tomato Sauce (paSle 669)
pound lipaghettl
1, Unll)': 4 lJu~r" \\';l t~'r to J 0011 III J brg~' pol
tor til<: 'pJ),:IIl'ItI,
2, Ml'J1I\\ lull', r\'I1\O\'1.' J1Id l h '>Carn tbl' (TU,ts
from tht, bn..'~d. tlll'lI tl',l T till' brc,ld UItO ~m .11I
p l.'fe~. Fol1owlll ~ Ihl.' photo 011 page 177, 1Il.lsh
thl' bl\'.ld ;md bu u l.'rI1ulk to J ~lIlooth PJ)I~' III J
I,lrg<' 00\\ I u~mg a lork.
3. Add till' turke)" P.lrm<'s.ltl, pJrsky, yolk , ga r-
he, '(. 1.',II)l00Il \:11(, alld ~ t .... ,ISpOO I1 pl' pper to
the m:ldl<:d brcOld. Sti r till' ll l1 xt llrl' gl'ml y II ll lll
fomb llll.'d .md u mfoTm. For m th .... IllLXt llTt' UHO
I ~-i 1l c h muml I!\l',ltbal1, (a bo ll! If! I1 l<:alball~).
Spre,ld th l' Ill l'.lt b:11I1 Oll t 011 .1 1:II);l' pl,ll l" cover.
:lIld reITt~Cr,lte U11ltl fir m , ,l bu lI! I hOllr
4 . H .'at tIll' OIl 111 ~ 12-1I1ch lIonSl lck ,kIHeI or
lam':' p:1Il OWT lIle<i11l1ll helt 1I1ml JIlII slllokmg.
Add 1111.' ml.'J l blll~
III ~ l lIl gl e bYl' r amI cook IInl11
wedy browlled on all ,Ilk.... Jbollt II) minutes.
Tr.II1~f': T tht· lIlcalbJ II~ to 3 papt"T-towd-hl1l'd
pllt.: and dl...cnd lll)' flt Id t III tht· ,kllle!.
THE AMERICA' S TEST KITCHEN FAMILY COOKBOOK
S. R elUTll thl' , b llet with :my bro\\ ned bIt, to
lUl'dlllrH Il<'at and ,ltld Ihl' tomato S-JIKl" UTll1g to
l llIl111wr. ~cr.IPlll~ 11]1 J Il )" browl1ed bllS, R cdun'
till' hl'at 10 10\\ alld add till' nll'Jl b alk COlll mUl'
to SUllnWT. tUrrl ll1g Ihe rn.·Jlba lb ()("cdsionally,
un ll llll'.l\t·d Ihrou~h, ,lllOtJl J(l11l1l1Utl'S.
6 . WIlII~' tl1l' 1II ~'atballs Jrc 111Illllt'Tmg, add I
t~blt"'poon \a ll ~nd the ~p;lgh.·nl t o Ihe oollmg
\\.lIer. Cook, 5UrTl Jlg oftt'n , unul tl1l' 'paghctll
t;L~l t'S almost tl' nde T bil l I~ ,ull lin ll (IJ till' bll~'.
7. R .:~~'rw YI Cli p 01 t he PlSI.I cookUlJ; Wate T,
dram til.: ~PJghelll. al1d rc:l urn II to till' pOl. Sur
m sen'r;11 Ilrg.: 1I'00l1fl lll of the tolll.1I0 "llIce
(without the 11I1.',1Ib,llIs) MId to<" 10 CO:II. D IVidl'
elK' pa't,] .l1 uong ,1)( mdlv idU,l J bow ls. Loown
Ih,' Tl'mnm m g ',JUet' as ll.:.:dl'd wit h tI\t' re~l' r \'l'd
PJ ~ta cooklllg W.I(l'r 'Iup ':Jeh bo wl wi th t he
rem,lIning tom,no s:!un' :md Ihn.'.: mcatb,ll k
S. . n ·e, PJ~,m!-: till' .'Xlr:l l'.lr ll1 c<;,m '"'I' ar;ltdy,
PER SERVIN' : {aI 5S0: Fat B 9. Sallat H g. (hoIIO~ mo. (arb H~.
PrOletn ~ g.Fli>er 1 g: Sodium 1110 mg
5I!Jt :JUJ.dw, :lip: HEALTHIER MEATBALL S
The som ewhat obYlo us wa y t o cut out some of the
fal and ca lOf ieli In m eatbalili (besides maklnSl them
smaller ) i ii to swap ground turkey for the trad itio nal
ground beef and pork. GIYlng this turkey Irick a
whi rl In our m eatb:all rec ipe. w e were pleasa ntly
surprised to find that the turkey m e atball s turned
out nearly as well - the reci pe Just needed a few
minor tweakli. First , w e found it necessary to reduce
the amount 01 buttermil k in order to accommodate
t he mushy, wet tedure 0 1 the Slround turkey, To help
bring the fat and calorie c ount down even further,
we found we COuld use len 011 when brownh'lg
the meatballs-turkey meatball s d on't get nearl y
as brown as regular mea tball s any how, Finally, we
increased the oyerall number 0 1 meatballs Irom 12
to lB, in o . der to ac commodll te th e sligh tl y smaller
recomme nded portion size lor pasta ; o ne pou nd
of pasta should serye lilx people, not lour. Throw
In a lower·fat past a sauce (eyery tablespoon 01
fat counts) , and we were able to $ave a whopping
number of l at grams and calo ries without haYing to
$acrifice flaYor or texture .
LIGHT TOMATO SAUCE 1. TOOI;t thl' g~r1k (~ee p~~<' I K2) 111 m K-1IIch
,kilkt ol'el" l111'dmlll-hl',H. ,11.lk mg the pall 0(.1-
MAKES 4 cups. enougn to sauce 1 pound of pasta
<ioll:ll1v. lIntil fr.lgram Jnd <po n y bro\\"n. ,lhulII 7
START TO FINISH : 2S m<nules IZJliI 111Inllt~<. Tr.m,fl'r lilt garlrc to.l pbtl' .1IId Il'l (001
"l7f1.' ,,-dll(' r.m hI' f'ISil), r/,willrd, IoHl j"'U II'i/l /I('r(i,I' before p<,c1illg.
."Hllller 1/1(' SdIU,' III! (/.Jilili",wl 10IlliwII,'"
2, 1'1\)«'« th <' peeled garlic. b:I"I. 1'.ITIIIl·,.m .
t ablespoon olive all rico tu. <h~llol. oil. and Y, to:J~pOOll <'llt III ., food
4 !;larUe cloves , minced PIU(o:~,or umil 'mooth . Sl';I~Oll with salt ,lIld
2 teaspoons tomalo p aste p<'p!'<'r to t.l,to:.
leaspoon sugar
Yio teaspoon dried o r(!g;'IMo 3. \V hen losslIlg tht' )1e"l0 with 1';I<tJ. ,Idd SOrlll'
)Ii, teaspoon red pe pp er Ilakl'!$ of rlll' l);Ista rookil1J; W:ltl'T l< IK'l'lkd to 10O-;;~'1I
1 (2a-ounce) can c: ru shed tomatoes till" COII,i,telley of Ih~' p,,·S\\).
I (14.S-ounce) eM diced tomatoes
2 Iilblespoons minced fresh basil To Make Ahead
5,,1 1 lind black pepper TIlt' pnto c.m b~' rowrcd with :I ,hl'l,t of pl.l<tlr
Wr;lP prl'~so:d flll.]1 ~!!J\Il~t liS <;mi:1c<.' ,lIId r<.·fnger-
Combine 1 t~'~SPO()11 of !lIt, OIl. ~"lrh,. 101lI:l1O ~tl'd for lip to J dJYs. Do IlOt ffl'l'Z,,' lhl~ P\''\IO.
p.l~{l" ~1I~Jr. orq;.mo, :'Iud red Pl'Ppc"f Ibkt~ 111 J
brgl' ~,IlICl·p.1Il ,md cook o\'er II1cd1ll1l1 he,ll IIlltil PER 2'/I·TABlESPOON SERYING: (al SO. Fat 6 9: Sat 'at 1Sg: (1101 Smg.
fmgr'lIlt. .tbout I mll1\1le. SIlT ill Ihl' ("TlIsll<'d {dlb 2 g. Protern l g: flbel l g: Sodium 110 mg
tolllJto!:< a1](1 diced (o11l;JtOl'~ \\,1Ih {hCIT JlIlC .....
Unng to :l <1I11111<: r aud (ook \lmil sligl111y thick-
c'l1cd, 15 to 20 miU\l!l'~. Sur ill tlll" h:l~ i 1.fl·m.l i!1-
m~ 2 t<'~<poons of od. md s..':I~on wnh ~JIt aml
LOWFAT ROASTED RED
pcppt' r to tn<!.:!. PEPPER PESTO
MAKES aboul 2 cups. enough to siluce 1 pound 01
PER 'I,·(UP SmING: {al &0: Fat 1g. Sat lat 0 Q. {1I01 0 mg. {arb 10 g:
pasta
Plote," 1 q. FIber ] g: Sodium 100 mg
START TO FINISH : 25 millut es IZm
IlIliwu,J,!iJ 1I'i' !lnfa III(' jlm~)r '!f r"II>f,'d fresh red Iwl!
PCP!'I." (sct" [I,~~r 656) in llris IX'.,I", "III' I ;"'IU/(!' j.lr
LOW FAT BASIL PESTO '!f 11<'1!IH'TS, riml'd. (<111 /)(' ,lIbmlllt,.d.
MAKES about 1 cup. enough 10 sauce 1 pound 01
4 garlic cloves, unpeel.d
paSla
START TO FINISH: 15 mInutes rz::m 3 ted bell peppers, roasted and chopped
coarse (1 Y, cups)
D., 1/", .'Uhsliw/j· 1I'''I(;n ri(<'/1<1 -"" ril .. r,m.shm ", ounce Parmesan cheese, g rated 01 cuP)
,111" IWH,' lI'iII !Jr' rlf)' " ,u/ .~I/!1I11')" I)" '1("
ill(/U(/I' liu' ~ cup pIITt'sklm rlcotta cheese
."em,. ,'f I!IIII, ,1 rill' IJdsill.,·(du:JC ,hql I,/$/c Ioillrr. 11,/, shall ot, minced
/n·.<I" ( ,,,, II!' .<1·fI·C,{ 1/,'1 "11/)' (/'i'/'I'",;'<I, IJIII ,I;" «)Juli· ~ cup packed Iresh parsley
JIInll- lr), ,/ sl"""lfir/ "11 II lI,lkl"llll<"II',' <'f $I'''"'''{ ,111/" 1 table spoon minced Ire sh thyme
Jl;~ ~-" rld"...:ir i,{'("ri' b,rl/iug. 2 tablespoons extr a· ... irgln oU .... oi l
Sa lt and pepper
4 garUc cloves, unpeeled
3 cups packed fru h basil 1, 1'oa,1 the )..':Irlic (,"S· PJ~" lH2) III .m R-mdl
ounce Parmesa n cheese, g rated ( V> cu p) 'kllkt ov,'r 1Il<.·dillll1 Ill'll. <!ukmg thl' p.1II 0<'<'.1-
~ cup part'skim rko lla cheese "oUJlly. 111\1 11 fr:1gr:ll1t and <~)Otty browll. aboU! 7
shallot , minced mimll<.'~ . Tr.r.u<fl'r tlll' J:!'lrlic to a pl.lIl' .md ll'l cool
2 tablespoon s eX lra·vlrgln ol i ... e oi l bdore pedlll!!.
Salt and pepper
2 . l' ron'$!j till' !!arhc. pt'!']),'''. l'.lflll,·<;'1I1, rKott,l.
<h~lIot. parl'ley. th)"I11'" OIL ,md Y, tl':lSpOOIl ~a1t ill
.I 100<.1 proco:ssor umil smoOlh. Se;lson wilh sail
;lJld Ix'pper 10 uSle.
3. When IOSSl1lg the pt."Sto with P<lSI::I. ~dd soml'
of Ihl' pa'fJ cookl1lg w:u ... r a~ nel-ded fO loo~cn
the l·ollSl,tem.:y of the p~'Sto.
To Make Ahead
The pe~1O C.1Il bt' em'ered with a \heet ofplaslic
wmp pre~~ed flush against itS surf;\Ce .md refnl,l:l'r-
,Ited lor up to J days. Do not lreeze tIm pesto.
PEI '/J'(UP SEIY IN6: (011100. fal l g; Sal t.' l g. (Ilol10 1119. (,rb 6 Q.
PrOltlft ~q. flbtf 0 q. ~I~m 450 l1l\I
LOW FAT MUSHROO M PE STO
...... K($ llboul IYo cu ps. enough to lauce I pOur"ld of
pasta
ST"'~T TO FI NIS H' 30 mrnutes I'Z!lI
11w.lsy thylllt ".rirs pt'ifITIly u;tll lIIusltr<"'IIIS III I/,;S
Hlfld"O".
ounce dried po rcini mushroom s
J.1,
)1 cup wate r
10 o unce, wh ite b utto n mu shroom s, trimme d
li nd , lIced th in
Shll llo t, minced
2 ta bles poons e xt ra- virg in o Uve o il
Salt
4 ga rliC c love" minced
I tab lespOon minced fresh thyme
ounce Pa rmesan che ese, g r.ted (14 cup)
V. c up pa rt -skim rleo tta cheese
V. c up packe d fresh p.rsley
Peppe r
1. COlllbiul' the d ried porcl1lr lIlushroom\ :md
watl'r III a snllll rlucrow3\·t.'-SJf... l)()wl. Cowr
With pl::lsuc wmp, cm seVl'ml stearn wnts. ~lld
1I1u;roWJW on high pow ... r for 30 seconds. L... t
st'llld lInu! till' rnushroo1I1\ sofl ... n. abOill 5 nun -
li lt'S. LIft tht' Illu~hrooms from tht' liqUId wLth a
fork and ,mllee. 1'0llr the hquid throu~h a ~lllaU
snamer lin ... d wllh a single sheet of paper towel
11110 a 1ll<.'l5tLTLng cup.
2 . Me;lnwhile, cOllLbme tht' wh" ... 11IUSIIl\}Olll~.
~hallot. I t~ble-;poon of Ill.' 011. and Y. leaspoon
THE A M ERICA ' S TEST K I TC H EN FA M ILY COOKBOOK
s-lh logether III a 12-lIIch n on~nck ~kt[kt. Co\·... r
and cook o\'er medIUm-low ht'al L1l1til the mush-
roonl~ rcl"'l~l' tll ... lr JUICe. about 7 n\LnLLf~-S.
3 . Uncover. LLlCrca'iC the heat 10 IIll-dUI111-llIgh,
,wd ~nr III till' garh e :Iud tbyme. Contmue
to cook. uncove red. umil the mushrooms are
golden brown. ~boUi 5 IllL ILL ltes. Off tI\l' heat,
stir in tht' stramcd porcim waler.serapm!; up any
browlled brt~.
4 . Proel'Ss thl' sautt-ed lIlushroom nuxtur<'.
mlllct'd porcm,. ParlllL'SJI1, n cotl.l. parsley, and
rcm:l.lnlllg 1 lal>l<-spooli o il in a food proccswr
IInnl ~mooth . Sl'lson wuh $.lll and peplX'r to
taste.
5 . Whl'l! toss ing thl' l'e\lo with p.•su. add SO Lllt'
of the P;LSt::l eookmg walt'r J ~ nt'eded to loo~el\
{hl' conSIStency of Ihe pesto.
To Make Ahead
Thc PL-StO can be coven'd with a sbect of pias-lie
wrap prl'SSCd nush ag;uII\{ Lts surface and refngl'r-
atcd for up to 3 dl~. Do not freeze this pesto.
PER J 'fr-InUSPOONSEIYIN6: (<11100 Fal1 LJ: Sal la1 Zg. (Ilol10 1nCJ:
(alb S 9. PrOltln S 9.ltlwf Ig. Sodlum:roo mg
5eJ! X iJ.cfll:1I fiip: PUMPIN G U P P E5T O
PeSlo tradi tionally relies on toasted nuts lind a
hefty amount o f u:tra-vl rgin olive all for lis rich
flavor and silky te.ture. In order to make a lI'i1h ter
pesto, however, we knew the nu ts had to go and the
amount o f 011 h.d to come way down. The resulting
flavor and texture 01 a nutless, lOW-Oil baSil pesto.
however, was grassy (and unappealing). looking for
a way to make up lor the lost moistu re. texture. and
flavor, we landed o n the Idea of .icotlll cheese. Not
only does rlcotta pai r well with 1111 o f the other pes to
Ingredients ,lind taste good on past a, but Its rle h
flavor ,lind creamy tex ture q uIc kly he lped transform
our lowfat pesto •. To be sure that the rleott a didn 't
overshadow the distinct flavors of our basil pesto
we added some additional basil ,liS well as a sh,llilot.
Using this s imple rleotta trick, we also lound we
could replic!!te o ther flavored pestos by swapping
new main Ingredients 101" the basil.
LIGHT MEAT AND CHEESE
LASAGNA
SEIlVES 10
PREP TIME : 15 minutes
TOTAL TII'IE : 2 hours 45 mmvtes (,"eludes 2. hours
slmmenng. baking, and (oollng t ,me)

,\ I<1klll,1? r,mr ()!I 1J /{lII:f,U m f'1l1 MII(I' .f<" tiris dis/, is

(mri,, 1 r<l' /1(>//, j lm\1' IIIld DIl Ill" ml' gnumd
(r,\"lIIr(.
IIIr/.:;'): bmw IIII'm (wlIII'li/ll" s Illbckd 99 11<'r(l'l1l ,(,11
./;u)I," II,is rnipr. IIf rhe SI1I1(r H111 hi' dry IIJld ~miIlY·
1)"/1,,, usc.f<lI-fm' m(lA:znrdlll ,)f Ihr.fillill.~ lI'ill be ml,-
I,cr)'_ &1' I"l~r 206 j(Jr o llr IrISI!' Itsl !!f IIP-bt'l'/rw(,dlfs.

SAuce
onion, minced
teaspoon olive oil
Salt
6 garlic cloves , mlno;ed
2 tabl es poons tomato pIIste
Yo teaspoon red pepper flakes
1 pound (93 percent lean) ground turkey
(28-ounce) can crushed tomatoes
For a satlslylng lowlat lasagna. don't S~ lrnp on the
(28-ounce) can diced tomatoes cheese-use reduced,lat mozzarella and laHre<! rico!!a
cup low-sodium chicken b ro th In place 01 thlm tull-Iat count erparts.
2 bay leaves
V. cup mln<;ed fresh basil
Pepper Ihe sauce measures about (, ClipS, 10 10 30 11111\ -
illeS. Discard the bay lca\'C~ and qir III thc ba~il.
FILLING AND PASTA LAYERS Sea~on with salt and pcpper 10 taSte.
15 ounces fat-free ,Icotta cheese (I';' cups)
12 ounces reduced-fat mozzarella, shredded 3, To ;1'iSemblt' and bake: AdJusl an oven rack to
(3 cups) till' middle posilion and heal Iht' oven 10 375
ounce Parmesan cheese, grated ( 1) cup) degn:es. Spray :1 \) by 13-inch bakin!: di~h wilh
1> cup minced fresh basil wgetable oil ~pray. Mix Ihe ricotta. 2 CUP' of tht'
1 large egg, lightly beaten mozzarella. PaTllwsan, basil. t'~, salt, and peppt' r
1> teaspoon salt IOgedlt'r umil well combilwd.
1> teaspoon pepper
12 no-boll lasagna noodles 4. Sprt'~d II. cup of the t om~!O ~,1Un~ O \ 'cr tht'
(one 8- or 9-ounce package) boltom orthe baking dish. Followmg the pholO~
on pa!:e 20(\ plan' J o f t he noo<lks on lOp of the
1, r-or till" S:lUce: Combine the onion. oil. :md YI sauce and drop a b~lll'TQUS yo) cup of till' ricon .1
tl'asllOOn s.alt in a brge DUlch o\'ell. Cowr ,111d mixlure down Ihe n'nler of each lIoo dlt-, tlll'll
cook O\'cr l1ledlum-Iow heJI 1I 1l1 i! roficned, K to spread It to J II eVl'1l tll ickness. Spoon I Y.. C lIp~
10 IlllllutcS, Srir in tl1<' garhc. 10111310 paste. and of the sauce ('vel1ly owr the ri':OIta. Repe~ t tillS
n'd pepper fbkt:s and cook umil the g;lrlic is fra- I.lycnng two llIore tilll<.-"s..
grall!, ;lhoU! 3\J ~econcls. Slir in half of Ihl' ground
turkey and cook, btt'aking the meat i11l0 small 5. For tht' fina l laya, place the 3 n.'lllamill~ 1100-
pieces with J worn!en spoon. until the meat lo~t><; dl(><; on lOp. Spread Ihe remaining 1Yo cup~ s..1Uce
its raw color. abou t 4 lllll1\lIl~. Slir in rJll' CTuslll'd evenly owr tl1l' 1100dles. Spr:ly a largt' sheet of
fOllIalOl'S, diced tOllla{oc~ with theIr j uice. broth. foil with n'~etable o il .prJy and cover the la~;I~lla
.lIld bay lcaws. SlIl1nlt'r. stirring (xcasiotlall y, until tightly. B~kc for 15 n1ll1tllt·~ .
the ~ lIIce IS thickened, abo ut 45 millutl's.
6. Rt'movt' the foil and sprmklt- thc bsagm
2. SilT the remaining turh')' il1lo the ~a u ce alld with the remaining I cup mozza rella.
l'\'enl~'
COl1lilll1t' to ~it lllller. ~Iirring occasionally, lIntil Continuc to bake. ullcO\·ercd . lIntil the chn'~e is

Light R e cipe s
bllbblin~ and ,lightly brown. 25 minutes 10H ~er.
Let q·t for 15 mmut(-s befon' St.'rvmg.
To Make Ahead
rill' a'sembled. \ll1b~ked 1.I'3g1l<l ( JIl be hdd 111
the rcfTlger.l!or. wrJppl'd lightly In pb~lic wrJ}"
lor up 10 24 hours. Allow the I.tSJgUJ to SI! .11
room lemplTJlUrc for I hour octorc blbng. It
C:1Il alfoO Ix- frozen. wrapp,'d III an Jddmouall.l}'l'r
of foil. lor up 10 2 momh~. To blh.. d,'fro'>! It III
the rcfrigerJlOr for 24 hours. Ihell .1110\\ II to ,tt
Jt room 1l'mpl·r:tture for I hour ocforc bakillg.
PER SUVIN': (aI3~O. fat 109. S~t l~l49. (hoi 70 "'9. (arb 11g. Prolrm
19 o. flb!r Io. Sodium 1110 mg
Je,,1 Jlitclial :lip: THE RIGHT CHEESE
We .!Ilready knew we could $.ave a lot of fat and
calories by u sing g round turkey In ou r lasagna
Inst ead of groun d beef and pork, but the other bl'il
culprit i5 all that ch.ees•. Rathe r than c.ut bac.k on the
amOllnt-everybody love$ c.heesy lasa'ilna!-use fal -
free rlcolla and reduc.ed -fal mozzarella. The fat -free
rkolla keep s the filling moi st and Ihe reduc.ed- fal
mozzareUa melts gre.!lt (don't even bother with I.!II-
' ree mozzarella, wh ich is rubbery and laslelen).
LIGH T EVER Y DAY
MACA RO NI A ND CHEESE
SEINES 4
STAAT TO FlfoII SI4: 30 m,nutes Ii3D
lJ.",·r /1(' Inu/H.,d I,' 11>0/' "",!(.II (IIrIM"r (hrNC III Il,is
dl"r-II~ m/I/I('r)' <IIull,mrit'SS, fpr /I('sr ",slIlrs. elr",osr'
" 1"Uf.11 (I,cdd,rr rI,rt'it' rll,lI Il<I~ ml(~II/J' 50 IICrrflll ,~r
rll!' 1;/1 ,wn flll<>ri.·s I!( I'l:cu/,rr d,n-I( 1m' t, ur '''>II'I,~
"II/"~~ 67J),
Salt
8 ounce s elbow m.!lcaronl (2 c up s)
(12-ollnce) C.!ln reduced-'at ev,porated
milk
Yo cup 2 pertenl milk
y. le aspoon dry mu slard. dlnol wed In
1 1• .!Ispoon wal.r
y. Itaspoon garlic. pOwder Or ul.ry salt
(optlOn.!ll)
Pi nch cay.nn. peppe r
THE AHERICA' S TEST KITCHEN FAM ILY COOKBOOK
2 I.aspoons cornsta rch
a ollnces so pe rcent light c h.ddar ch .....
$h •• dded (2 ,"ups)
Pepp. r
1. Urmg:2 qUlrtS w.lter to 3 bOllm :t large 1'01 for
till' lIuCJrQni. Sllr III 1 \Ii tCdspoons \llt and lhe
m.lcarQm ;md cook \Inn! llmost lemkr but <ull a
lillie tim1to till' brl~· .lbout 5 Il1llllltl'S. DraIn th~'
P~q,1 .mel k'aw It in the ro la ndcr.
2. Add Ihe cVJpomed nnlk. Y, cup of till' 2
pcrn'm 1Iulk. n1u~t;!rd. garlic ll'Owdcr (if usrnj.:).
rJ>'cl1l11'. Jnd Y, (('lspoon ~I !t to thl' now-t'mpt)"
pot :md brl!1~ to .1 snnr11er. Whid.. ti ll' rormt,nTh
and n'r11~I!1H1g: Yo nip nnlk logcdler. rhen wlll'ik
It II1to dll' pot. Comll1uc 10 SUIII1Ier thl' SJun-.
wlmkmg constautly. lImll II h." tluckt·ned. Jbout
:2 t11mutl".
3. OIT Ihe hl'JI, gr~dIlJIl}' willsk III I lll' rhedd.1T
unlll COlllllk'ldy rI1ched. Season wilh ult ;IIIU
pep!)l' r to [lSle. Snr III the dr-un ed 1Il.1C.lfOlIl.
bn',lklll~ lip lny clump'. IImil well combull'd. L,'t
thc nue.lruni and chCl~e >II trim! the '\;IUCl' h,l\
tluch'lll'd shghd)" 2 10 5 IllmUll.... hefon: wrvlIl),t.
PU SERVI" ': (al 4S0; Fal I) Q. ~I 'at B g (hoi .~ mg. {arb ~6 ~;
P(Oltm 10 g. Fiber \ g. SodIUm 900 mq
VAR IATION
LIGHT EV ERYDAY MACA RONI A ND
CHEESE WITH HAM AND PEAS
Add :2 OiUlrc, dch-styll' bah'(\ ha1Jl. rut 11110
%-1I\ch Illcc~'S. Jrld .y. eup frozel! peas With th ....
ma(~ronr 11\ ~1<'1' J.
PER ~ (RYIM G: (al 490: Fal a Q. Sat '~t 8 O. (hoi 55 mg; (arb 61 Q.
PIOt!l" I~ g. fiber ~ g. SOdium liDO mg
gc".! Xi/cltell gjp: CREAMY MAC ANO CHEE SE
Cheese. milk, and butter are what make Ihis dish $0
cre.!lmy and com l ortlng, bUI lhey alSO load It with
'at. Two pe.c.ent milk combined with reduced -Iat
eV.!lporated milk makes a great reptac emenl '0' the
whote milk. and It's easy 10 gel rid of the butte r
c.ompletely-Ju$t use a little cornstar c h to I hlcken
t he milk and create a cre.!lmy. rich sauc.e . And using
low'al Cheddar cutl $0 much fallh.!l! you don'l even
have 10 skimp on Ihe cheese.
-J
Tasting : LIght Cheddllr Cheele
I h~h III 6t Jond cJ.loTit'S. rhl'l~ I~ III mgn:<h-
em \w u\ua[]y uS<." wnh a vcr)' hgln 11:Illd when
dewlop111g lower-i:1t n·np~"". Bm rutlLng back
on or omitILng Ch~'l'S" l'nnrdr I~ ~1111pl y not :111
Opllon !II n..·Clpt'~ wh o.:n: chet""c I:1ke~ center 51;I!;e.
'0 \1'\' dt'cidcd to look :11 dl" \~Inl'ty o( light
c ht'ddJ~ outtherc.T herc :ll'l! 1l1,my optio ns. r;lu g;-
Illg; (rom chel~'S made with 2 perce nt 1111lk to
those l.Ibded f:II -(rl'l\ 75 percent h~n (willch has
only one-qllJrter the t I t (If TeJ..'llb r cheddar). and
50 Ill'rcem hgln (h.llf the fJt o( Teh'tllar cheddar).
Wt' t,Nt·d all o( tl1l" ....· opl1on~ 011 !l1l"lr own with
CUllen and III batchl"S of our light EWTyday
~\;u:arollL :md Cht't""l'. Thc fat -fret' C hCl~ was
1tllL11l'dlllely om o( the runnllll-.' (or bl'lIIg rub-
bery and own)' ~wcct. Thl' 2 percelll reduced-fJt
lhee"" !-'lint'd hl~h 111:lrks. bUt 1\ \\'a~ sull a hnk
III I-.'h III f~1 for ou r pllrpo~ ... ~. nil' 75 P"TCent
ltl,:ht r heddar prod uced mac and (hl"" t' Ihat wa'
~r.\lny \\ Itll a bllll"T afh·rt:lste. The 50 perc"1I!
h~hl dleddJr. 011 the ot her h,lnd. worked ",.-Ii.
Jlld Cabol 50'"1. Light C hedd a r Wl~ the (lvor-
loe> tl"leH cutlets WIth just iI ~I ......oun\ of WMXe &rid
II,' of the lasu:r< for Its ,Il.lrp (;[111:\111,'5\, Though cheew (you un PitSS e_\,a at (~ ta ble) to keep U...
II doo."'<n'l qUlle St.IC],.; up ,1j::llJl~1 fim' a~cd dwd- ~'ng eXI.a crosp
d.lr w hen ealen o n a crackcr, !JSll'r< hkt'd till"
In..·~111 111'"S~ a n d cht'c~r thvor thaI It km to OIlT
m~r and Chel'Sf.'.
, !Ii 1.lIpoonl gil/lie powd ••
Satt an d pepper
l ta'"a ag" whtles
, tabtespoon wale,
6 Ihln , bonetass c;htckiln breas l c;u tl ets
( 4 ounces 'ach)
2 c;ups Lt"ht Tomato Sauce, wa rm ed (pa".
669)
l ouoces reduce d · fal mozzareUa, shredded
(Yo c;up)
tabtespoon m tnc;ed fresh basil
LIGHT CHICKEN PARMESAN
SERVES 6
1. Ad.Ju~t an OWll r.Kk 10 dIe middle 1'0'111011
PREP TIME : 10 monvtes TOTAL TIME : 55 m onutes
,md 11<'.11 the oven to ..\75 d<"l;Te~'~. Comhllll' tl1l'
bre~dC:Tllmb~ ~ n d 011111 a 12-lI1c h ~kllkt ;l11d 1O,1,t
If )"m (dl! 'I jil!d eli/leiS <It lilt SIMI'. /,uy J b"udl'S1. (J\'cr lIledllll11 heal, S[lr ril1g: olie n , unol !-:oldl'!1,
>kil!ks. c/,irh'II Im'</Sl! ,111.1 S/;(I' )"u,. ,'Jl11 (,1'1' I',{~r JOOUI 10 11lmUll'S. Spread tb.· bn.·,l(kr\lll1b~ m .J
192/. '/7'1':>1' ,""h·d Ilmll/rd rliirkm JICt'.IJU <lls<I IIlS/" ~h,llI o\\ di~h and cool shglttly: \\ hell (oui. ,ur 111
.~ml/ u1tll<lu/ /ilt t"III,I/,' 1111 1(1' lind III";: ;:"rrll,/ . tht· JI,IT11I ("S,"Ill .

!\oS cups panko or 2 c;ups Ir.sh br'ildCF\lmbs 2, In ~ wcond shaller.\ dish, nl11lb1l\(' Ih,' !lOUT.
(see pages ]00· ]01) ga rli c powder. I I;Ibl(" I>OO11 Soli!. and 'h Il'J~pool1
ta b lespoon ott ... e ott I','pp('r to),:,·tlin. In a Ih ml ,llJll{)\\ dISh. \\ hI'],.;
ounce Parm esan, grated (\7 cup), plu s the' "!4=- "hlll'~ and WJll'r togethe r,
ext' iI for servIng
!Ii cup all-pu r pose Ilour 3. llllc :1 nm l1 wd bakzll~ <lwet \\!lh foli. pbn'
J \\Ire r:lc k on tOp. ~ Ild ~pr.lr the rad. Wllh
veget3blt· oil spray. Pal Ihe ehich'n dry widl LIGHT CHICKEN POT PIE
p~per {O\wls. then season with salt and pepper.
SERVES 8
lightly dredge the cutl<'l~ in the (lour, shaking
PREP Ti ME: 15 mInu tes
off the tXCess. then dip into the egg Whi teS, and
TOTAL TI ME ; 1 hour 30 minutes
fin311y coal with the bn·adcrumbs. Prc~s on the
breadcrumbs to rnak(' sure Ihey adhere. Lay Ihe 1r ;s bl's, /oJ mix <11111$/W/I" ,II<' biswils rifler nlil kin.~ rite
chicken on the wire rac k. fi"i".~ d/1I1 jllSI b.f.m' 'l(Iki".~ lloc (<155(' '''/1'. -nil' Jmill.~
musl bl' !/111m 11'111'11 )'<JU Mp il ,)f "'I'/u'1(I1IfS II~'II bl'
4 . Spray the lOps of dl(' chicken with vegetable SI<1I1111Y, Fc)( imlil·illlllli pili pies. lid", II, .. fillj,~~ ill/II
oil spray. Bake until Ih(' meat is no longer pink Ill'dlprod)' bowls d' mmd:ills tII"/I"p cMIo wilh a Sill,~II'
ill the Ctnter and feds firm when pres>cd with :t Pdr/i.m ,ybismil do ugll (thl' «loki,l.\! lilllc 1I~"/1 be "IN",
finger. 15 to 20 minutes. 5 miml/cs sIHl,rl"),

5. R.·move the chicken from the OWl!. Spoon FILLING

2 tablespoons of the ~aucc onto the c{,llIer of 6 ca rroU, pee led and sliced ~ Inch thick
each cutl('t aud wI' the sauce with 2 tablespoons 2 ribs celery, sli ced Y. inch thick
of the mozzarella. Return the chich' [) to the onion, chopped fine
oven and continue to bake un til the dWCSl' h;15 2 garlic cloves. m inced
melted. :lhoU! 5 minuteS. Sprin kle wi th the hasil 2 teaspoons minced fresh thyme o r
and ser\"('. passing the remaining sauce and extra Yo teaspoon d ried
Parmesan sep~r:ttdy. teaspoon vegetab le 011
SIIII
To Make Ahead Y. cup dry sherry
Thl' chicken can be hreadl·d and bakt.·d through 1 cups low-sod ium chicken broth
'tep 4. tlll'n stort·d in the rcfriger:ttor. wrapped 2 b llY I(!/Ives
rightly in plastic wrap. for up to 3 days. or froz('11 2 p ou nd s boneless, skinless c h icken brellSts,
in a zipper-lock frt'('zer bag fo r lip 10 1 momh. trimmed
J't eheal on a wiTt' rack ~et owr a bak mg: ~heet y. cup co rn st arch
In a 475-dqj:rt,t' On'1I for 10 10 15 minU!e~. y. cup half-and-half
bt'fore adding the s;lIIce ;ll1d cheesl' as dt'~crib('d cup ',o%e n g.een peas
III step 5. 2 tablespoon s minced fresh parsley
Pepp er
PER SERVIMG (USING PAN~O); (al llO; fal Bg, Sal ral 15 g: (1to1 1S mg:
(arb 12 g: Plolelo 38 g: Fiber 2g; Sodium 110 mg BISCUITS
2 c ups all -pu rpose ftour
2 teaspoons baking powde r
atJ! JUlcft.('J1 air : PRET OAS T THE CRUM BS Yo teaspo on baking soda

Baking a breaded chicken breast. rather than frying

Yo te aspoon salt

it, will save you a lot of calories and fat grams.

4 t abl espoon s ( Yo stick) unsalted butte.,
melted and cooled
The problem. however. Is that the baked. breaded
YJ; cup buttermilk (see pllge 491)
chicken always turns out spotty and pale with a
soggy bottom. Our solution Is to toast the crumbs
with just a little olive 011 in a skillet on the stove-
1. AdJII~t :111 oven rack to the 10wcr-llllCldle POSI-
tion l lld hc~t the on'"11 10 425 degrees,
top before you bread th e chicken. Not only do Ihe
crumbs toast UP golden and c ,isp. but the l ittle bit
2. For the filling: Combillc the CHTOts. cclery,"
of 011 gives the crumbs some of that " fried " flavor.
We also found It Importan t to bake th e chicken on
ol1iol1, garlic, th>·mc. oil, and Y, teaspoon salt
a wire rack, because It helps to keep the bottom of
ill ~ brgt' Dutch oven. Cowr and cuoK ovcr
the chicken from getting soggy.
l11ediulIl-low hcat. stirring ortt·n. muil tht' \'cg-
et;lblc~ h3\'t'" sorti-'lIed. Ie) to 12 minutc •.

T H E A M E R ICA'S T E ST K IT C H EN FA MILY COOKBOOK

3. Sl1r In tht, sht.'"rry, broth, ~nd b~r k;aves and LIGHT BANANA BREAD
brmg to a 51111111er, Nesllc the chICken brl';asts ,.. AI< ($ OM 9'lnch loaf
mlO Ihe SlIuce, R...duce du,' heat 10 low, cover, PREP TII<II:: 5 mInutes
:111<1 cook ulml th ... chICken IS no lon~l'r pmk TOTAL TI ME: I hour 15 mInutes piUS I hour 10 mlnUles
In du' ct.'"mer and Iht" t1w:kcst part regISters 160
coohng t,me
de~Il.'l'5 on an umant- read thernrolllt'ter, 10 10
12 I11l1lutl'5, If you 11m,', IUII'I' Pt'T)' ripc b,UldlldS UII IUlIfd, .'rr 1I<I,ilr
549.{I', IItI r,lsy /rick 1<) 'JUilk/)' ""pm" tiJ('lll ,
4 , Tr:lI1sft'r the dllcken 10 a plate and q'l as!d.'
10 cool. Return tht.'" s.aUCt' 10 J simnl<'r, Whisk ,~ cup s all· purpose lIour
~

,,
the cornstarch and half-and-half logelht.'"r, tht'n cup ca ke lI our ( see pag e 539)
wlmk IIltO Ihe srnHllerlll..: Utlct.'", Conurlue 10 t eupoon bak ing powd er
~lIl1rnt.'"r Ihl' sauce tIIml tluckt'ned, aboul I min- te upoon bak ing soda
Ule. OfT the hClt. dlscud the bay Il'a\'l'5, stir III ~ teaspoon Hi t
the IJoe;as and lu~lcy, :lIld season with salt and ';' c up l uga.
peppt.'"r to ta~tt.'", 3 very rip e b anan as , mas hed w ell (1 ).1 CUpl)

5 , Orrct.'" the chIcken is cool t.'"llough to lund!.....

V-
, cup pla in lowlat y ogurt
t eas poon vanilla e.tract
shred rt imo bitl'-sizl'd pieces, St Ir thl' shreddNI 3 t abl n p oo ns un sa lted butter, sollened
chlckl'!! into tbt, u ucc and thl'1I pour the mix- 2 large eggl
[IlTC 11110 J <) by 13-inch bJking dilh, V- cup w alnuts, chopped (optional)

6 , r'Or till' bISCUl1s:\Vhrsk [ill' flour, bakmg pow-
der. bakmg socia, and QltlOgt,thcr III :I. brge bowl.
In a separ:tte bowl. wlusk tht" melted buttcr and
bultl'rlllllk togethe r, Gently mr Iho:' bUllermilk
mlxtu~ into the flour mixture \\'Jlh a rubbl'T
~pa1Ub unnt Just conrbllll'd and no pockl'1!l of
Ilour rl'malll,
7, To .Issenrblo: and b:lkl': I' mdl ofT8 l'qual pleCl'S
oflht.'" bl5CU]t dough !lnd :Lrr.lI1ge thcm on top of
tht· hOI filling, spact.'"d 11 inch ap:lrt. Ihh· umit
tht' bl~cuns afo:' goldl'lI and till' filhng I~ bubbly,
about 20 IllIJ1UIC'l, Lt' l cool for 5 10 10 1I1111U1CS
!x·fore serving.
Pla SlRVU": (al ~O: fat 9 Q: Sat tal SQ: (1\oI 1Srr'IQ. (alb 18g. Proleln
lJ g flM>1 • Q, Sodium 810 IIlQ
5eJt Jlikl!en fiip : OITCH THe BUTTeR
The ric h an d hearty 1IIIIng of ch icken po t p ie is
Iyplc ally thickened with a rou. , Or co m binat ion of
flour and bu tt er. In searc h 01 a lighter alternative,
we discovered tha t hal'-and -hall m illed with a li tt le
corn starCh w as t he perfect repla cemen t . giving us
the thick, rich con Sist ency w e wan ted w ithout all
the lat. And since p ie dough Is loaded w ith butter
(0' shortening) and Is virtually Impossible t o ligh t en ,
SUbst itute a lowlat b iscuit topp ing m ade I rom
buttermilk and a small am ount of butter.
1. A(ljust an 0\'1.'11 rack to till' nuddle posmon :md
heal thl' O\'ell (0 350 d<:grt"l"'S. Generously coal a
9 by 5-ltlch loaf pan WI[h \'l·£l'ublt.'" oLi spr:t\,
2, WllISk thl' all-purpose !lour, cakt' flour. hlk-
1IIp: )lowder, baking ~dJ., $.lh, Jnd Yo cup of the
sugar logl,ther 111 J medlUllI bowl. Whisk the
mashl'd bJIl~llas. yOb'1.ITt, and \'amlla together III
a «'parale bowl.
3, Bl'al Ihe relll!lllllllg % cup ~1I~;!r ~lId butt(T
I~t,thl'r 111 ~ larg(' bowl using all clt'nnc IIIIXt.'"T
on lIIedllllll spc('d unlll h~llI aud fluff\. J to 6
IIlIIlUll'S, Ueilt III tht" l'~'"\~ Ollt.'" Jt ,I m'l1t.'", IInlll
combllll'd, ~boUl JO K'conds, ~rraplllg dO\\11 thl'
110\\ I Jnd !x'all'T'S as needl'd,
4 . Reduce Ihe IIIlxer spl'ed 10 10\\ .\IId ~IO\d~
IIIIX 111 olll'-tbml of till' flour IIIIXlur,' 1111111 )IISt
rombul<'d, followed by om·-thlrd of Ill<' b,uuna
mixlUrl', ltt.'"pC:1I thIS process IWlce lIIore, .llter-
lUling between thl' TCmainiu h !lour and b,\Il,ma
IIIIXILlrl·~. Do 1101 o\'l'rmix (til<' h,lItl'T \\111 loo k
du ck and chunky).
5. Scrap,· till' inlie r into the prt'par,·.l P,II1,
~lI1oo[h til<' top, and sprmkll' Ihe \\ JlnutS l'W1l1l
O\'er Ihe lOp (if u~mg). Uakt' un1l1 1o;01dt'll bTl}\\ n
alld a loolhplck lIlSt.'"rted 11110 the Cel1ll'r coml'S
o ut \\Lth jU,t a fl'w crumb!, JllJched •• Lbom 55
nLillLlIt.'"~,

L i ghl Recl p n
6 . 1 et thl' loaf cool III thl' p.m fOT IU mlllLUl'S 2 teaspoo ns fru h lemon Juice
heton' unmoldmj,: onto J. II In' r:ld, 10 nm l lor teaspoon g rllted lemon zest (optIOl'la"
I hour teaspoon vanilla ex t ract
, y; cups pill tn lowfat yogurt
PER SliCE: £11 /40: Fit tS g, Sat rat I g. (hoi sn mg. (irb 4(' 9 Prot,1n 2 cups Irash blueberr ies
~ g; Fiber 19, ~dlum Iq(I mg
PER SII(E WITH NUIS: Cal /60. Fat SQ. Sat lat 1g, (het SO mg: (arb~ 6 g, 1. AdJu<;1 :1I1 Ovell r.ld: to the middll' po,moll ,ll1d
Protein S~: FIDfr 3g. Sodium 190 mg he.11 the OWIl 10 375 degn,e~, Generomly coal ;1
12-nlp muffill till '\ Ith vCl!et.lbll· 011 'pray. MIX
VARIATIO N 2 CllP~ ot the JI1-plIrpo)C flour. cakl' flour. bJklllJ.:
LIGHT ORANGE-SPICE BANANA BREAD powder. b,dang \OdJ. ~lh. ,md Yo cup of Ihc SIIg,lr
Add I 'I'.l'pooll l·inIlJI1IOIl. \I, leJ.spoon IltlUlll'j,:. tog~'lher and ~et .15idl·.
;\IId I ,abk"llOOll gntl'd onn)!e Zl"it to till" Ilollr
IIU.-.tun· \II Sll'P 2. 2. Ueat ~;. cup of Ihe TCmainmg ' " !§lr Jlld bm-
wr logl· ther III J bl}!;l· bowl u5ing :111 dl'CtrK
PER Stl(E: (a1 140 /at 4S g. Sat rat ! Q: (hOi SO mg, (arb 46 g, Protein lIIixl'r on IlwdlUm 'p~'C'd unnl lIght J.nd nutTy.
J g, fib" 1g. SlXIlum II){! mg 3 10 (, 1l1iIlUtl·S. I k~1 111 the q,~,'!o. Olle at .1 \lI lIe.
PER StICE WITH NUTS: Cal 160: fat 6g: Sat lal l g. (hoi SO mg. (arb 419 unnl combined .•I!JOUI .\0 ~ceolld~. ]JC.lt 1Il the
Prol'l" SQ. FIDei 1 g, Sodium 190 mg Il'mon JUIce. lcmoll :l:e,t (if USIIlg). and \";!nilh
!lllIil incor por-.He t! , scrapmg down the bowl ,lilt!
:JtJt !KiUlitfi :Jip: LIGHT BAKED GO O D S bl·.ltl·'" ,I) nl'eded.

We w/lnted to d rllsttClllly reduce the lImount 0 1

3. Rl'ducl' tl1l' speed 10 low. Slowl)' I111X III OI1C-
butter In our quick b rellds-dow n t o Just 3 or 4
third of till· flour m l Xttln' until JUSI combmed.
tables poons-but we d idn't WIIl'lt them to be d ry
fol1owl'd by one-d1l1l1 of tho' YOb'llrt. Rl'PC;tt
al'ld den se. The solu t ion turned out to be twofold.
d n~ proc~"Ss t\\ICI' mon:o ahernallllg bct\\l'en
First , cream a portion o f the sugllr with t he bu n er,
till" TCmallllllg tlour lIllxture and y~'l.lrl. Do not
which mllkes the b read light lind lIlry. Seco nd ,
on~rlIllX,
subst it ute cake flou r for some of t he all · purpose
f lour to gIve th e brelld o r m uffins a flne·tex t ure d , 4 . ·I o~~ th l' blucherTle~ wnh die TClII:llIIlIIg t,lb1c-
delica te c rum b . spoon ,11l-pllTpo~e flOUT, thCli gelllly told thclII
into thl' baiter \\ II h a rubbe r ~I'atu b . U"IC a br~e
in'-crcarn >;coop or lllcasurmg cup to dl\' I(\C Ill<:
LIGHT BLUEBERR Y MUFFINS bJller c\"Cnl)' JlIlOll1o: thl' lIIullin cup'. Sprlllkil'
till" lOps \\ IIh tho' TClUlllllUl; t:lbl~poon SUl;r.lf
MAKES 12
PREP TIME : 5 m.nutes
Bake omil !-'Olden J.nd ~ toothpick msc.'rtl'd mto
TOTAL TI ME : I hour 15 m.nutes till" cellter of l lIIuffin COlll~"s OUI with Ju~t J. fl·\\
l'Tlunb§ att.lchl'd. 25 10 30 Ilnllllll"S.
117rm /1(_,/1 Mud...",,,! .Jrt' '10" III Sf,lSI'II, wr {rl'::'"
•mn ";, III<IL" surr lil<ll { ....::m /X'rrirs d,. 11.'1 /1/1'('/1 lIIll> 5 . ll·t the mullin, tool III the pan (Of 5 fllIllUll"' .
till' ""!t1iU h,mer (milill.~ l/ir HII1fi1l.l ,11/ IIII'IPI!I""I. then Illp out OntO a Wlrl' rae k and ll't cool for 10
m,~ blur'.I!r.lJ' (diM). ri//Sf IlIml IfIllh" (.If,t l/\IIrr ill " lIlinllte< bl.fon· ~l' rvlIIg.
Slr,lIl1a utllilllll' 1/\11", milS ric",; /lrru ,"I
iIH'l.',IIIIII.'11I
.r P"/X'r-r,,lId-lm,d pi,//(· II< 111)" PER MUFFIN: (al lSO. Fal Sg Sat lat ~ 9: (hoi 4; mt;l: (alb ~6 Q, Proleln
6 g, fiber I 9. SlXIlUm 110 IIl9
2 cups plus' tllblespoon all·purpose flour
1 cup cake flour (see page 539) IIARIATIONS
I tabl u poon baki ng powder LIGHT RA SPBERRY-A LMOND MUFFIN S
~ teaspoon baking soeb Suh--mlltc 2 clll)!, fr.·<h rn'pb..:rn<"S for Ihe blul'-
~ teaspoon salt Ix'TTI'''' ,111<1 Y:t tea'I~1I almond extnct for thl'
I cup plus Itablupoon sugllr vam lb: 01111t thl' 1<'111011 JUlee .Ind hOSt.
.. tablespoons ( ~ stick) unsal t ed buller,
softened PUI HUFFlN: (al lSO: Fal Sg: Sat la1 19, CholASmg: Cal~ 4S g, Prolelo
2 IlIrge egg s OJ 9, filler 1 g: SO~lum 110 mg

THE AMERICA' S TE ST KITCHEN FAM i lY COO KBOOK

LIGHT CRANBERRY-ORA NGE MUFFINS
Combme I V. cup~ dried cral1bcrrin, choppl'd
filll', ,md 'h cup oT;lll~e JUKl' ill ;1 mKro\\ ,\\'t.'-
',Ifc' bowl. CO\'t.'r tlghtly with plaStlC wr..p ~lId
microw,\\'<' 011 hl!;h tlmil bubblillg. abolU I 111111-
ute. Let .1.lI1d, covered, Ulltl l lhe cr:lllbcrril" :Ire
'iofi:elle<\"lboUI5 I1IIIlUtl·S,S Ir.lil1 l l1l" C!";llIberril'S,
discardllig !l1l" JUICl', ,111(\ <Ub.JiIlIlC III\' n:mbl'r-
TI<" for thL' blul'bl'rnc'S II! stl.'P -I (but do n OI
to," with flour), I' roce,s I cup pl m \ t.lbk~pOO Il
<;ug;lr with 2 t<'aspooll~ gwted orJllg<' 2eSI IIntil
p.lk or.lllg<.. ;\bolll III 'l'COllds, ;lIld ~lIb.tillltl'
the Or.lllgl' ~lIg~r for the "ug~r: 011111 Ihe klllOIl
J1I1C"l' alld n'<!.

PER MUFFIN: Cat l90: Fat ~ g. Sat fat 19; (hol4Smg (al~ 56 g, Proleln
Sg, Fiber } q; Sodium 270 mg

LIGHT SUGAR COOKIES

MAKES about 2 dozen cook,es
PREP TIME : S m,nules lnese light cookies are deceptIvely nch-even ""th hall
TOTAl. TIME : 40 mlnute5 plus cooling t,me the amoont 01 buller as the" lull·lal counle,P<1'ts

III ,min1M Ill(' «."kif! r,) -'I'mui ,md imlll'II pmpa/r il

;.~ imp"'I<IIII r,' I>lIkr tlH'lIi
j"'C slifft ,/I jl lillie, 11'e,lIbl'
IflC.'I· w,>/.ne.< II'u~' Il'ssj:I/, lill')' /I'll/I r,> .If)' ,>11/ (/luI
"(("/lie sr,,1f I/IOTI' 'II/ie/d)" Ik )'JIre II' >lOTI' Illelll ill lUi
.u"r('.;ill «mllliuer ,Ir zipl'l'r,Jj>f/;: "<l.1! I/>' 11>1'11 ." rile)' 3 , R.I.'duCl' the mIxer ~pCl'd to low and dowly
<If/' (d,lled. l111X III till' flou r mlXtur<.' ullnl COlllblllCd. ,Ibtlllt
30 Sl'colld~. Give 111l' dough a till~l 'liT with ,_
l )1i cups sugar rubbl'r ~p~llda to makl' )Uf<' 11 i~ comblJll'tL
'/. cup all-purpose flour
y, cup cake flour (see page 519) 4. Working wi th a Ie'wl t,lbl"<;I'0011 of dou!!h
Y, teaspoon bakIng powder at ~ tune, mlllhc dough 11110 l-mch balk tlll'1l
y. teaspoon salt ro ll ill the 511j.;!IT to co.1\. Lay the baH .. on t\\O
5 tabla spoons unsalted buttar, soften ed parrhmem-Imed baklllg sl1<'l,t~, ~p.lt"ed .lhOllt 214
large egg, ligh tl y beaten I11chl'~ apart.
tablespoon van illa extract
5 , Uak<' th l · cookk\. olle ~hn't al ,I tllll<" lIunl th\.'
1, AdJlht :m own r.lck 10 Ihe uuddle pOS1I101l ,md edge, arc light !;Old~'11 ,IIHI th l' rcntl'n .!fl' JIlSI '1.'['
Iwat the OWIl to 375 degrel'~. Spa'ad II, cup ~uh'Jr 9 to 11 minutl'S. rotU111~ Ih l, h~k ll l~ .hl.,\,t h,df-
m a .hallow dish ror coalmg ~Ild ~.:t a5id~, In a \\~l)" through bnkitlg (do not un'rb"h·). L\'I till'
~ep,l1-:lIl' bowl. whi,k tlll' flOUr<;, haki11!:\ pOWd':T. fot)kk~ cool 011 Ih\, hak11l!! ~hn'l fo r 5 111111111<;' .
,md salt togethn .md Sl't :J~ldl', Ilwn ~l'T\'e W.lr111 or (r.lI1<Ii.'f to .1 Wlf,' f,l(k JIlCI
I<'t ("001 cOlllpl<,tdy, UJke til<' «'{"(lIId <11<'<"1 \\ Illie
2. Ikat the OIlIllT :mel I"l'mainin!:\ I Clip ~l1~lr thl' 1i"'1 ~hl'l,t cool,.
togcthl'r 111 a largl' bowl using .111 ekctrir llliX~'T
011 1111'dulill ~pced Ul1til hght ~lIld fluffy. 3 to (, PER COOKIE: (al l0. ra l 1.~~ ; Sat fal l ~ g; (hol l)mg. (arb 16 Q Protein
minllleS, lkat in the I.'~ ,md v:lIllHa tllll1l COUl- I g. flbtl ) 9: Sodium 40 m~
blllcd, ,thOlll 30 ~collds, 'CI"apin!,: dowil tll<" bowl
~Ild beater<; a<; un'dc'd.

light Recipe ,
VAR IATIONS
LIGHT LEMON SUGA R COOKI ES
[Jl!Jr IIr IImr(I!C ;:cS/ {<III Ill' subs/ilUlni for lI,e Icmol!
;:cs!.
Proct"s~ the Y. cup su gar III
teaspooll grated !c'mon zest in a food p rocessor
umil fragrant, abou t ! 0 s~'conds, Add 2 ! easpOOlIS
grated IcmOIl ze~t wilh Ihe egg in qCP 2,
PER (OOKIE: (algO, fal 1.S~; Sal fal 1.5g: (ho i IS mg; (arb 16g: Protein
I g: fib~r 0 g; Sodium AO mg
LIGHT A L MOND SUGAR COOKIES
llron'55 the Yl cup sUl;'lr in ste p I wilh ~ c up
sliced almonds in a food processor until finely
ground, 10 to 15 seconds. R.educe the v;milla
t'x tran to J t ~';lspoon and add II: teaspoon
almond extract along with the va nil b in step 2.
m (OOKIE: (algO; Fat 1 g. Sal tat 2 q: (tIoI1~ mQ: (arb 16 g: Protein
19: Fib~r 0 g. Sodium AO mg
What About Artificial
Sweeteners?
Artificial sweeteners, like Sweet 'N Low, have
been around for decades, and while these
sugar substitutes ate fine In coffee they're
not meant to be used for baking. Recently,
however, Splenda (a brand name of sucralose)
has Introduced a new sweetener that is
designed espedally for baklng-Splenda Sugilr
Blend for Bilking-so we decided to give il a
try by using it in sugilr cookies ilnd brownies.
When using Splenda you are instructed
to use half the amount, the idea being that a
half cup of Splenda has the same sweetening
ability as one cup of sugar, Wilh half the
calories. The sugar cookies and brownies made
with Splenda were noticeably different than
those made wit h all sugar. The Splenda cookies
lacked browned edges while the b rownies losl
their characteristic chewiness, and both were
e~t remely dry with an overly sweet. artificial
tasle. We don't think Sp'enda Sugar Blend for
Baking is worth the savings in calories.
5eJt :Kiklil!1I 5i,,: D O N ' T SKI MP O N SU G AR
We were surprised that even when we removed
more than half Ihe butter, we wer e still able 10
turn out light, crisp cook ies Wl l h chewy cente rs
ste p ! wi t h I
with Just a few alte ra t ions ( namely using two kinds
of flour). And even though we were using such a
small amount of butter, we creamed It Instead of
melting II (as we did with our o t her light cookies).
which also helped yield a tende r tedure. Just don't
think abo ut trying to save calories by cutting back
on sugar; the full amou nt Is essential for a good
balance of moist ness and c rispness.
LIGHT CHOCOLATE CHIP
COOKIES
MAKES ",bout 2 dozen cookies
PREP TI ME : '0 minu t es
TOTAL TI ME: 40 minu tes plus cooiong time
II! ordl'rior 1111' (l<Jkics I" Spf f, U/ mill brown w,'per/y, il
is imp,)f/(WI 10 /).Ike tire", <IIII' slll't'r ,/I a li",f. HeMme
./rt' $;;:1' t!f dW(II/,lfe (hips mrirs sJ~J!hl/y bt"tWi"eIJ
br,/lItis, y,>l1 .I/WIlItI u~'~J!h 11!t' w jor thc IUOSI IIrm r,IIC
mt·<lSUrr!IICIII. NOIe Ilrm lite drips <l rt' IIdtird i ll 111'0
SIt'fls. nrf co<lkirs oI f l' b,'si r1llm u~· rhill 2 d"ys ciflhlk-
irt!! bl'(dll,I' they /""d III dr)' 1)/// '111)" quickly tlllm
.fr11/:(l1I (.mklfs. Ik SHIT' /<1 slore Ihem ill au airr(l}/rl
(<l IIII/i,H'( <IS SOl.", (IS tI,t')' lIr1' coolrd.
1V. c ups all -purpose Iiour
y. te aspoo n b ilki ng sodil
V. t e aspoo n salt
4 ta bl esp oons ( JI, st ick) un sa l ted butter,
m elte d and cool ed
1 larg e egg
2 teas poons va nill a e~ tract
c u p pac ked light brow n suga r
4 oune.es sem isweet Ch oco late c hip s
(a generou s Y. cu p)
1, A(~U~1 an oven r:lck to the m iddle l'oslIion and
heal the OWIl to 350 dq~rees. Whis k the flour.
b aking ~o d a , and salt together in a l1K'di ulIl bowl
and SCI al lde.
2, In J brg~' bowl. whisk the b u tter. C!;g. and
vJnilb rogl.'tlll'r. Stir in the brown SUb'<lr until

TH E A M ER ICA'S TEST KI TC H E N FA MilY COOKBOOK

SI1IOOlh, smelrtrlg lny rem:umng clumps of sugar
agl11lst the Sldt- of the bowl. Sur III the !lour
l1UXturc ;md 3 ounces (; gellcrous V. cup) of the
choco1.u e chi ps UIlUllhoro\Jghly combined.
3 , Worklll£ wnh l level ublcspoon of do ugh
al a \J IIlC, roll Ihe dough imo I-i nch balk La)'
Ihe b~l1~ on IWO p~rchll1l'nt-hllcd baki ng shel'ls.
~paced abou t 211>: IIIches apart. Pn'~~ the rcmain-
illS chips uno th e top of the dough (2 or 3 chips
per cooku.·).
4 , Bake the cookies,one sheet;\ ~ (ll1Ie. \JllIil the
(·dgt:s are light goldt!n and the Cl'l1Iers lrt' just SCt,
9 10 II minutes. rotatlllg thl' bJkmg sheel half-
way through bakmg (do 1I0t overbake). Lei Ihc
cookies coolon the bJkl1lg shect for 5 mmutdi.
thc n scr\"i.' warm o r trJ llsfer to a wire rack and
let cool complelcly. B;lke th e second Sh l' C! while
t hl' first slll'et cools.
Pn (OOKI!: (aIIOO: FaitS g, Sal 1.12 q (Il0l IS mg. (arb I~ g. Protein
10. Fiber 0 g. Sodium JO (JIg
LIGHT OATMEAL COOKIES
M ... KES about 2 dozen COOkieS
PREP TI M E: 10 minutes
TOTAL TIME : 40 minutes plus cooling lime
1111ilr U~' prrfrr r/I(' rt'.\·/lm: (lml j1"I~" of old-juldorlt·i/
m/lrol lUllS, 'Iuirk ,..111 (IIIr I~ IIS<'fI ill ,I pill(h. Dri"ri
rr,,,,lH-rrrt'f or fin'tll cltrrrir1 (,III Ix- subs/ill/ud for rht
r,liSIII$.. III ord" for rlrr cookwI to sprrllil aud bmu"
pmptrly ir is illll'orfllllf ro b.lkr rhrlll OU( litrel al II
rilllt:.
cup old-fas hio ned rolled oats
% cup all·purpose ftour
14 teaspoon cinnamon
Y. teaspoon b aki ng soda
y. teaspoon sa lt
" tablespoons OS Slick) un sall ed bulle r,
melle d and cooled
large egg
table spOOn v/lnili /l extract
1 cup p.LlOCklid dark b row n sugar
YJ cup r/llslns
1, AdJ\1~t an 0\'C1l r:l.ck to the Il1Iddll' plXULon and
helt the own to 350 degrel."S. Whid, the Olt~,
flour. CLll nlll101l. bJklllg soda. lnd salt togcther
m l medium bowl and sel asid\'.
2. In a l;nge bow!. w h isk the bum·r. c~, and
v:l11 i lb togethcr. Stir in Ihe brown sugar unlll
smooth, sll lCaring lny rellllilling duml" of )uj.pr
ab'3L11sl Ihe ~idc oflhe bowl. SlIr III till' oatllllX-
cure ~nd raisi ns Lllllil lhoroughly (0111bIlIC(\.
3, Workmg with a level [;lbk~poon of dough at J
tllllC, roll the dough 11110 J -inch bll1s. Lay the b.J.lls
011 twO parchment-lined bJkmg Shl.-CfS, spaced
about 214 mcht... apal1.
4 . Bake the COOkll.'S, om: shel'l 3t a lillie, ulllllthl'
edgl's arc hgh t gold\'n and thl' ce me~ JreJu5t 5<."1,
J I 10 13 minutes, routing th\' hakmg sheet h:llf-
\v.t)' through bakmg (do not owrbake), Let the
cookll.'S cool Oil thl' bak ing sht'l't for 5 1I1111111e5,
Ihen servc warm or transf\'r to l wire rJck Jmi
let cool cOIllJlletl'ly. Bake the second ~Ill'l' t \\ hlle
thl' firs! shcet cools.
PU{OOIIE: (al90; fat 2~Q. Sat fat 1S<j. (hol1S mg:. (alb 1~<j.l'folt'"
1g:: flbtl 19: SDdlum 50 mil
Fruit Purees: Do They Work?
Many recipes for baked goods In lowfat and
light COokbook s use applesauce, pureed
~nana$, /lnd even baby food (In the lorm 0 1
pureed prunes) 10 replace the lal . 8Kause
lrul t purees are lal-Iree, low in calories. and
have a natural sweetness (w hich _ hoped
w ould allOW 1.1$ t o reduce tl\e amount 0 1
$ugllr), they seem like a good Idea. We tried
all Ihree of the above-mentioned Irult pu,&es
In some 0 1 o ur recipes, including c hoco lat e
chip cookies and browni es. Ove rall, the baked
goods m llde wi t h lruit purees were cakey, dry,
and had unwe lcome lruity flavors; not worth
I he $/Ivlngs In lal, In 00. opinion.
L ight A nlp . .
 1, Adjus t JII O\'l'l1 rack 10 till' nllddk posmon
Jnd hel t dl(' own to 350 dl·gn:l"i. Followm).l
Ihc rholO~ on p,l~e 51'J. Ime an li-lIlch ~quarc
p,m wit h roil. tlll'l] C03t h~hd}' wilh \'l'~ ... r.lbk
OIl 'pr,I},.

2 . \Vlusk till' COl.'OJ, \\,llcr. ",mIlia, and lOSpr("iSO

powdcr IOgc tl ll'r 111 a <111:111 howl ~nd <el :I,itll',
In l <l'par.lIe btl\\\. W\lISl. till' tJo\lr .md hakm).l
powder I ~... tlll'r :111<1 "-'I ,l\ld~,

3 , Ml·lt Ih... hUII~' r ,l1ld dlOl'oh lt' IOgl'lh"r in tlll'

1ll1(fOWJ\'C. sllrrmg often, I 10 2 1ll11lUIl'~ . Wlusk III
Ihe ~u~lr Jud ~111 IIllol cOlllpl"ldy lII(urporat"d
\VllI',k m thl' (,Ol'oa 1ll1:.:1tIJ'C' ulltll combllwd, fol-
10\\,,'d hy till' l'~, Slir ill till' Hour 1l11:.:ItIT,· tlllUl
110 ~trc.ll. s I'CIllJlll (do 1101 O\'Crnux),

4 , ~(r.l IK· tilt' h,lIIlT tnto d1o: pR·p.l n:1i pall ,lI1d
smOOth th,' lOp, lhk(" l1lml ;l loot h pll"k uN'ned
11110 Ihe center form'S 0111 wldl Ju!ot ,I Ie\\' m ON
c rl1ll1h<; lltJclll'd, 20 10 25 Ill1llUt,,< (do not o\"("r-
hAc),
These brown'es a,e so flch and chocolatey, we bat even
the ~,d$ wenn know they're IOwlal
5, I e r l'ool COIllp1cll·l y 011 .1 \\ IT<.' r.Kl. !O room
t<'mpn:mm', Jbo\lI 2 hours. lK'forc rclllO\-mg til('
browme~ from 11ll' plll tI~l lI g Iht' rod (~l'" pJ!,:"
LIGHT BROWNIES 51 IJ) ~l1d CU llm~ 11110 12 \(pl.lre~,

MAKU 12 brownoes
To Make Ahead
PREP TIME : 5 m,nutes
Th,' hf()wllle~ (all be \\r.Jppctl Il",hdy m pb,tlc
TOTAL TtME : 40 m,nuteS plus t oohng I,me
\\r;1p ,mel SlOrl'" :n mOil! 1"' lll p~·r.Jturl· lor up to
Iii: sm.. I,' uS( , I'II,,_unol (/1(>("/"1,, 'II/d ,1<" .,'mis" '!'1'1 J (b y",
<I"I',<-IIIt' dIMI/"'!') U/ rl"I'S u1/1 rf. II/1 III If dna,
",/II.U /",)lI'lIie, 'Ii' CIIsurr m"I," , ,lili(~l' hr,JlI?II('> 1/ 1$ PER BROW~IE : Cal HO, fat S g: Sal ral 2 S0. (nol lS mo, (arb I~ lI_
;ml" lT/,wl "'" I,. I'!'('ft.,rke lilfm--d,{'(k III/' "nrln,;,'; fibH I o. Sodium ~~ mg
P!oleln 2\I.
,r." d""rIIl'" S('!'f("lmimlll'J /"'f"'(' Ilu' >1'C'f!frrd /O"k;lI~
lime /r,1) dapm l
:It,l l :J{ilc!i€1I :Iip; LIGHT BUT CHOCOLATEY
2 table spoon s Dutch- proxllSsed COXOIl Even alter reducing 'he butter to just 2 IIIblespoons
powder and c ulling Ih. sugar in hlllf, It's st il1 possible to
tablespoon Warm waler have II se riou slV decadent and moist brownie , The
tablespoo n ya nili a ex tract t ype of choxolllle lind how It's used Is the key, A
l4 teaspoon Instant es preno powde r comb ination o f semisweet choc:ofllt. lind COO; OIl
l4 c up III1-purpose lI ou . powder c reates mlljo r choc:olate !llIv o r with much
l4 t ell$poo n b aki ng powde r less fill than the usual unsweetened chocolate,
2 tabl es poo n, u nsllited butter A little espreS$o powde r further In t ensifies the
3 ouncn se misweet c hoxolate, o;hopped choc:o lllte !layor, white eddlng just 1 teblespoon or
l4 c up sugar warm waler to the bailer helps " bloom " the o;ocoe
14 tea spoon ull fl lIYOr and keep the brownies moist,
large egg

THE AM ERI CA' S TE ST KITCHEN FA MilY COOK800K

L IG HT CARROT CAK E
",.I(ES one 9 by 13·,och sheet cake
SERVES 16
PREP TIME : 10 minutes
TOT"1. TIME : 1 hour plus cooling {UTIe
~;", {,m mill" u.>" tlw Id~I' IId/I'S 4 ,/ /""'",I,trllla "r
II,,' 1(//;~ ..·lh"I·d s/lfrddm.1! !list- m !I )i".d I'r<)(.'ssor .f<'(
.,-,',IIIII,I! ,he ( •• m>IS. l :$1' " ,,,,,,,11 (.IL><· lI,m, 1101 'l,e1dSJ or
1'),,(,\ f>.lll.j(l' Ilf'l l rrl l.lu. "111/,) (.I ke is It'm(ir u~lh "
,111$1111.,-, ~r (",!fCfII,,,,rtJ ' )/'.It.'f, ,I, rr)' ir ,nti, our ul.hr
err,m, CirfTSt Fnmlll{! (rf'('/}f' .r.,l/m,'f/.
4, Pour Ihe h,lI1er imo the pl'l'pal'l'J IMII ,l1Id
;;Illomh till' lOp. Bah' until J \\{JO(kn ,kC\\l'r
m Sl'rll' d 11110 the cel\ler of Illl' Like l'Olll l ', (lut
wlIh .1 li:w TII0"t (."fU11l~ Jtudll'll. ."\5 to -III
IllLmnet. Nt.lIllig till' P,II1 hJlf\\~ly thruu!;th b.lkLll!!
(do nm ovcrbakl·).
S. I ..'t till' C.Lk..' "001 in th ,' p.m 011 ,I wirt' r.ll'k.
abolll 2 h ou rs. R un a parmg knill' ,LfOund till'
peri meIer of till' 1'311, IIwer! the elk..' OIH O till'
rJCk. ped off Iht· Illrchme1l1. thl'lI 11lWrI till' L lll·
.lgain 01110.:1 $c:rv1IIg plauer,

2 14 cups all-purpose flour To Make Ahead

1~ teaspoons baking powder Afler 1I1l' CJkc! has cooled. II fall Ill' I\r.lpp~'d
teaspoon baking soda I1glnl~ 111 pb5tic Wr:lp .lIld kept Jt room t ..'111perJ-
, Yo t.upoon$ (Innaman tuTl' for lip to 3 (by~,
)Ii teaspoon nutmeg
)10 teasp oon cloves PER SERY ING: (ai/SO: Fal 8g, ~t tat I g: (hoi 40 m~ (arbl} 9 Prottm
y, teaspoon ./111 ~ g. Flbfr Ig. Sodium 150 mg
] la rge eggs m SERYIHG WITH FROSItNG: (al l~O, FallIS 0_ Sat lat 4 g. (hal )I"Ig:
cup packed IIghl b rown sugar (arb S~ g, Prawn ~ g_ Fiber Ig, Sodium 140 mg
cup g ranulated lugar
y, cup vegetable 011
pound carrots, peeled and grated
Light Cr eam Ch •• " FrostIng (optional)
LIGHT CREAM CHEESE
FROSTING
1. Adj ust .111 o\'\.'n rJ..-k (0 till" middil' posmon aud MAllEI about 2 cups
he.ll the own to 350 degree~ . Lightly "·O.lI a ') by
1J- llIc h elk<' pal! wllb "c~el.lbk oil ~pr:l}'. tl wn
START TO FINISN : 5 minutes rz:m
IllIe till' bottoHl wi th p.m:hnll'ut papl'r (tn' p.lge Ik i url' Id mi,1 ,hl'InJ, III\'o! h)' 1',III1I-<llIl'Il'(lr;, /IIi.wI
529) . \Vhi~k Ih~' fl our. bakm!;t pow(kr. babn!-; pr,r,h'" pr,I(CHM will /Urn t/rr.fr", l/It'o! s"I'I I)'.
~od.l. s plC"~, aud <.lit tOl(etill'r !II .1 HlNI IIIII1 bowl
:Iud ~"I aSide. 12 ouncn Neufch itel ( ~ I.u fal) ch . ... ,
. ort.ned
2. neal Ihe l' gj:,.... browil sugar. Jnd "lllll' SUb';!r 1 t.upoon .anUia ..tract
ICJg"lh"T III a largl', Wid ..· hO\d wnh .111 ell'CUK 1).1 cup. conf.ctioners' sugar
\Hlx"'r 011 1lI"'dium spe"d uTl1I1 tlll'r [Urn thick
.lIld 'fl:amy. 1 10 3 I1ImuI ...... H.l'duCl' the mix"'r MIX til<' c!'Ca11l Ch\'l"l< ,llId \'Jni1l,L Hlgl'thn 111 ,I
~I'eed to low and slowly willp III the 011 UlIIlI i.Jr~l'bowl wilh 3 rubbc.-r SP,iluI.L Add the ('011-
Ihoroughly cOlllbmed and eJl\ulsliied. 30 10 (,(J ICC IIOUCT~' ~1I);;lr .llld ~l1r umil tho\llu!!hly rml\-
wroml<;. billed .mJ smool h.

3. ~llt Illif thl' {Jour 1111\(1\11'1: owr till' h.m,·r PER 1IABLESPOONS: (al 100: Fal4S g, }at fai l g, (hot 1\ 'q {arb il g
JlId gently whisk in by h.md . Ih'pe,it wllh Ihl' PrOlfln 10: Fiber 0 g_ Sodium 90 mg
relllllllLllg tlour mixlilll: .!lul COnllllUe to whisk
Ihl' b.lllcr gem)y ullul 1Il0'1 of the lumps nt·
~0()1Il' (do not owrIlIlX). USing a f\lbbcT 'puub.
!,:l'ntly )tlr Lll the carrots.
 l Y.i CUplSUgar
y. teaspoon Mi l
Y.i to I teaspoon grated lemon zest
I ta bl.s poon yanlll ••• tract
3 large eggs, at room te mpe r.ture
Strawberry Topping (optiona l, pag e 648)

1. For th., ( nl ~t: AdJusl ~ 11 oven ra c k to till' rn id_

dl~ p~i n ol1 and hea t tll<' oven to 325 d~gl'l.''''s.
Mix till' graham crurnbs. l11elt~d bUlter, and sugar
log~·lht'r. Ih~1l )Our 11110 a 9-illch sprinboform
pan, Pn ... ~ Ih ... crumbs firmly 11110 all ('\'('11 bycr
usillg th~ bollOI1l of a Illl'asurmg cup (set' pagt'
578). Illkt' thc CJUst 1111111 fr.tgram, 10 10 15 111111-
lilt"', LeI cool 011 a wirt· r.lck, about 30 mIllUlt'S.

2, For tilt: fillrng: Ml";!'lIwluJl". rncTt."ase Ih ... own

I.'rnperature 10 SOt) d~grct'S, Li n ~ a nlt'dlUl1I
bowl wit h a clt'all dl<h towel or ~l"\'cral layt"rS of
pa p i:r towels, Spoon the cOllas., dll'est' int o the
bowl and kl dram for 30 rni n Ul~S.

A Ino of Iowfal d6l1y-crHm c~. cotlage Clleelfl. 3 , Pron'<~ till' dram~d cOtUgl' ( hecS(' Itl a food
and yogurt cneesfI-mai<fls {tits cheMec:eke 50 nch and proCl'SSOr unnl ~moolh alld no Visible lumps
cream~. rou won', believe II's light remain, "bom 1 1IlImll~. Kraping down tlw bowl
as n~l·ded. Dollop the crt'JIll chct'SC and yogurt
eh.,esc 11\10 the food processor and connnlll' to
process un n l ~1I100lh, ] 10 2 Imnllll"!, )Craplllg
LIGHT NEW YORK
CHEESECAKE
Making Yogurt Cheese
SERVES 12
PREP T1ME: 10 minutes Line. fine-mesh slr.ine r, sel oyer a deep
TOTAL TIME: 3 hours 20 m,nutes plus 5 hours 30 conta ine r, with 3 pa per coffee filters or a
minutes cooling t'me double layer of c he e se c loth. Spoon 16 ounces
(2 cups ) pl. ln 10wf'l yogurt into the lined
lit sun: '<I JlJt lig/II (rtd'" fllftSt ill 'his rrfl/H'--U is
strainer, coye r, . nd refrigerate for 10 to 12
I/mSI I'I'"IUI<>"/Y s,,1d rII wbs. 11111 b/(lo(N$. \\'" (,III 1111)'
hou rs (about 1 cup of liqu id will h.ye dra ined
">lI.'flll )\"'11" tlirtst (0/5., (rll/t'd /"bllt} or IIIrINt )'l!1Ir
(til" ""Ir 11111[.11 Y'!grm-,lIlow '" /("ISI /0 11.'''ri fi"
out of the yogurt ). Tr.nsfer to a cove red
conta ine r .nd 'efr lgerate; it wilt keep for
tll(, l~~"rt I" riM;" (Sff' lire blw.fur mSlrtlfl;,'IIS). F,,,
I' IIW'C ICUII'")' .Ilmw, usc Ilrc h(-.(/lcr .111"'11111 f!( In'h'" about 1 week,
.;:rst.

CRUST
1Y. c ups g'aham c racker crumbs
4 tabl.spoons unsa lted buller. melted
Urblespoon sugar

F ILLI NG
pound 1 percent cottage che.se
pound light cream che.se, at room
temperalure
8 o unces (1 c up) lowfat yogurl c heese
(s .. note)

THE "MERIC ... ·S TEST KITCHE N F"'MllY COOKBOOK

down the bowl as needed. Add Ihe SUl-"' T. sall.
lemon Z('SI. and vanilla and COllllrlUe 10 proct"SS
lInlil smOOl h. abom I I11m llle. With the proc(:ssor
runnmg. add the eggs one al a tll11e and con llnue
to process ulltll smoolh.
4 . lIci ng careful nOI to disturb the b~ k ed nusi.
$p ray Ihe illSides of lh e spr ingfo Tl n pall wit h veg~
etablc oil spray. SCI tilt' p an 0 11 a rl mllled ba king
sheet. Po ur the proct.'Sscd cheese Illl)l:tufC into du.'
cook-d crust and bake for 10 IllUlUles.
S. Without opemng Ihe o...en door. reduce the
O\,~-IIte m pcrature to 200 d~'grct'S and continue 10
bake unnl an lIIstJ.nt~read d lerlllOmeter IlIscr[ed
mto Ihe centrr of the chel'secake reads t SO
ck grl'cs. abol!! I hour and 30 IIltnlLtt.'S. rotali ng
the pan halfway through baklllg.
6 . Transfer the ca ke to a wire r.ack alld r un a
pumS kmfe around the edge of Ihe cake. Let
cool until barely wa rm. 211 !O 3 bours. TUullIng
J p ~ rll\g kl1lfe around tbe edge of lhe cake e\'cry
hour o r so. Wr.ap the pan 1Ig1l1ly III plastic wrap
and refn gerate until cold. al least 3 hours.
7. To unllloid the chl'C"SCcake, wrap a wet. hOI
kt lche n towd arollnd rill' spnngform pan and
le t sland for I 1ll1l1u te. R emo\"(: III\' sl d c~ of Ihe
pa n. m Ot any exc('Ss mOI~lUre from Ihe top of the
c hee~ce a ke w il h paper tOwds. Let tlte clll'CSl.'el kc
~lal1d 31 room tcm peraulrI.' about 30 11limllC5
befon: SII Clllg.
To Make Ahead
T he cooled cheest:cakr (~(" Stcp 6) C~II Ix- refTlg~
l'rJll'd for up to ~ daro;.
PEl SEllYIMG: Cal )40: fal l! Q. Sal IilI 8 g. (hoi RS m~ CMb 419. Protem
II Q. Flbel 0 9, SGdlum S)(J mg
PER SERYiNG WITH TOPPING: (al 400: fal l! 9. Sal lal 8 g (1101 as mo.
(arb 57 9: Prolein 119. Fiber I 0: SGdlum ~O mg
fiCJ t J(itcltcn !jjp: CH E ES ECAK E HE AV EN
The big culp, it ~hind cheesec.ake·$ fill "nd ulories
is Ihe 2!tS: pounds of cre"m cheese found in" Iypical
recipe. II tu rns oul I h"l Ihe best lubslilution fo,
all Ih"l cream cheese is "cl u"Uy " combin"tion of
Ingredients. By using Ught c,e"m cheese, 10wf"l
cou"ge cheese, "nd lowl"t yogurl cheese we made
" light cheesec"ke th"t rlv"ls the ""I delli, giving us
" '"ngy, ,Ich, Md sil ky c"ke.
The Skinny on Cream Chee se
The c.."my texture lind t"ngy n"vor 01
cream cheese Is welcome on bllgels and in
many baked goods , but at 5 gr"ms of '''1
"nd 50 calo,les pet tablespoon , we needed
10 expto re the possibi lil y of using 115 lowfat
cousins. He ,e's what we found :
Fat-free cre"m cheese. wilh 15 calorie s
per lables poon, was awfulacro n the board.
II produced a rub~ry, t"cky cheesecllke wllh
a vinyl-like lop. and a gummy f,ostln9.
Light cream cheese (wllh 2 gr"ms of lal
and 30 c alories per tablespoon) makes soupy
frost ing , but Is excellent for finis hing pan
sauces. And Ihe cheesecllke made wilh IIghl
c,,"m cheese (In combination with yogurt
che"e and lowfal cottllge cheese) ,Ivale d a
""dlllo,",,1 cheesecake, wllh Its smooth and
c,e"my lexture and cha raclerlstlc" lI y tangy
lIavor.
Amerlun Neutchlitel cheese Is m"rketed
n reduced ·f,,1 cre"m cheese, having one -third
less '''1 than cream cheese. II is strikingly
slmil'" to regular cream cheese, bUI with 1
gram s of fa t and 35 calories per tables poon It
was a little too high in fat for most of our lig ht
recipe s. NeufchStel did, however, make greet
cre"m cheese frosting . Mixed by hand, the
frosllng had the consistency and lIa~ot ollIS
full-fat counterpart.
.. ... T· .. IIEI CIII["'H CHUSE : IIUIIEIIY ... HO GUHHY
LIGHT CIII[AH CHEI[SI[ :
EXCI[LLlNl IH CHUSECAXE ANO ...... S"UC I[S
PHllADElPItli: 11
.. EUFCH..lTfiL C"fil S E:
GIIIAT , .. CIIEAH CHEI[SE FIIOSTING
LIght Aeclp ..
LIGHT CHOCOLATE BUNDT 3. PIQCl~ Ihe mdted chocobte nl\xum:. bTO\\ n
CAKE ~1Ig.lr, 011. I'~'"\. and \-JllI lI.! t~~lhO:-T 11\ l food
SOlV ES 16
proc....sor \111\11 ~lIlool h. aboUl I 1111n llt,·. POUT the
PREP TIME : 5 minutes
IllIxmn' IIlIO J b~,'. Wide bowl. Sifi half of Ihl'
flol1r mixnm..' OW T Ih,· b~lIe T and gemly wlusk III
TOTA L TIM( : 1 hour 20 minutes plus cooling I,me
by llJlul.ll.qll';1I with Ih.· I\: I1IJining flollr mlXlllre
'[;,ke j'{IHr lime 11411'11 I'fff/tlri,w //,r B,md, l'dll ill Jnd eomUlIl<' \() whl,k the batter gently unUIIllO'\\
.,ct' 1 $" til,H l/ir bllk/'d mh· will n:/i'du.fr"HI tllt'/M/1 of the lu mps are ).:one (do 1101 ovc rmix).
111,11"11/ 11I'(·,lkil/ll. I( r1/'sirrd, drizz le lil;s ("kr lI'il/' "
,C/,'::C' (l"!~r ';45) ' ." tlltSl I~'(IJ//)' 11111, (,,,,(ca,,',,,'rs' 4 . Pour the batteT 11110 rho:- pn.·p:u\'d pall Jnd
SlIg.Ir />(,,,... $err'lJlg lilloo lh Ih.· rop. Wi)," any dro~ of bail e r otTthl'
mit-.. of the p.m. IJJke 1111111 J WOodl'11 ske\wr
PAN C OATI NG II1'>Crtl'd mto Ih{' Cl'lIIl'r of Ihe (akc (01111'5 OUI
Yo tablespoon unsalted butt. r, sotc.ned Wllh J fcw mo iSI crumbs :!IIJched. 50 10 55
teaspoon Out<:h-pro<:.n.d COCO" powder mLIllII<..... IQlallllg Ih,· pan h:llfway through b.lklllg
(do 1I0t owrbal..l·).
CAKE
3 ounc.s bille.sweet chocolale, chop pe d 5 . L"I the r;lkt' cool III the p.lll f(lT to I1I11l1lll'S,
l In, then nip 011\ Ollto ;\ wire r.lck and cool complel,·ly.
y. CUP Dutch-processed cocoa p owder 3bolll :2 hour;, W hl'lI cool. dllSl with confl'ctioll-
1 te.spoon Instant espresso powde r l'fs' Sligar (if U~LIlg) or drizzle with );Ill.,. k n Lllg
cup bolling water the gLu.· SCI Ix-for., sl:rving:. 3bolll IS mLmlll~.
1% cu ps ait-purpose flour
t.aspoon sillt To Make Ahead
1 teupoon baking soda Afler 11ll' eJkl' Ius cooled. it can hi' wraprl'd
2 cup s packed light brown l ugar ngllll~ III pIJ§UC wnp ~nd k,'pt JI room Il'lIIr"r.I-
Yo cup Veget able 011 \lire fo r up 10 3 d ays.
2 I. .. g. egg'
tabl es poon vanilla u!.acl PER SERV[NG: (.1 110. fal liq. Sal rai l Q. (1101 25 II"IQ. (arb 51 Q. Protein
6~. fiber Sg. Sc~!um 110 mq

1. A(ljll~t .m OWIl rack to til<' lowl'r- nmldlc pO~I­

lioll .Intl lw,lI th~ own to 350 dl').:r.,~~, Tn 0),11
tlw pan: malh Ih., bUller and COCO.I IO!-:~dll'r 11110
,I 1'.111., Ih~n brush ewnly over Ihe mSlde of l '2-
lUP Hllndt plll (lx' 'UT\.' 10 coal ~Ilth., cn.'\ire~) .
2 , For till: rakc: Combme Ill.' duxoIJI'" rOC:OJ,
,Ind l'Sl'rl'\SO pOll der in ;1 la~.' bowl. Pour Iho:-
0011111).: \\ll<.'T owr ,h,'
top, rOWT. ,lIld 10:-1 <I.md
lIIlIIl mdll'd, lOOut :; IlllnUl,'5, \Vhllk Ih,' choco-
bl<.' 1I11XlUTe IIlIul smooth, Ihell <l'l lsidl' 10 cool
shghtly, aoom 2 lIl i n Ul.'~. [n J q'p.!r.lI l' bowl.
\\hllk Ih.· ilUUT. lalt. ,lIId b.!k lllg "oli,! IIlgeth.'r.
g~ t 3 (jtcfwl !Jip : USE OIL NOT BUTTER
We started 01.1' lestln!jJ for this cake by cuttin!jJ
back on the chocolale (us Ing only :5 ounces ,lI$ well
as some cocoa pOwder) l",.,d bloomin!jJ the cocoa
powder In hot water for maximum flavo •. When the
cake still didn'l laste chocolatey enough, we tried
an unlikely Idea-using 011 in stead of butter. To ou r
surprise. Ihe neutral·tasting oil allowed the flavo r
of th e chocolate to shine through. II took o nly ~
cup 0 11 to give us a cake with a ri ch. Inlense flavor-
Inslead 01 the Yo cup butter u se d In most cakes.

THE AMERICA'S TEST K ITCHEN FAMILY COOKBOOK

MENUS, CHARTS,
AND INDEX
 MENUS , CHARTS , AND INDE X

A GUIDE TO MENU TROUBLESHOOTING

PLANNING 685 BAKING RECIPES AT
HIGH ALTITUDES 693
THE TEST KITCHEN 'S
FAVORITE MENUS EQUIVALENTS AND
CONVERSIONS 694
Easy Weeknight Suppers 686
Slow-Cooker Family INDEX 697
Favorites 686
Make-Ahead Meals 686
Vegetarian Main Dishes 686
Sunday Dinners 687
Company's Coming Dinners 687
Dinners to Serve a Crowd 688
Cocktai I Party
Combinations 688
Weekend Brunches 689
Summer Cookouts 689

Summer Picnics 690

Birthday Parties for Kids 690
Thanksgiving Dinner 690

Holiday Open House 690

Christmas Dinner 691
New Year's Eve Dinner 691
Super Bowl Party 691
Valentine's Day Dinner 692
Easter Dinner 692
Passover Seder 692
Mother's Day Breakfast
in Bed 692
Father's Day Cookout 692
 A GUIDE TO MENU PLANNING
I~ cortlpany COlllmg ova? DOll'! know what
to ~t'r\'l' at your holiday open houst'? Stuck
at the oflicc but .'l ull need to St..'! dinner on
lll\' table ASAP? If YOli amwcrcd "}'l:S " lO
,III)' of these questions. help is on tht" way.
Pumng IOgethcr balanced (a nd 1I1lcTesting)
Il1cat~ ew!)' day IS a challcllgl'. so we otTer
tim comprdll'mivc gUIde that w ill hl'lp you
~uy on top of meal pbunillg withOut Cli[-
tmg corneTS. In tht, IMgC'~ thai follow, yOll
will also fin d SOl11t' lell-as dut might help yOlL
pbn your own wl'ckday or ~peci.11 occaS1011
IIIl'lllIS. Uut fint. here an:: ;1 few ~cllt' rill tips.
DON 'T OVERTH INK YOUR SHOPPING
SOl11e[imc~ you can plg;c:onholc yourself by
pbnning the ('m iTe lIIeal b('forc gumg to til l'
~ torc. We find it's bl'St to pick om a recipe for
the 1l1:lin cou rse, but fo r the sides. purchasl'
wh :ne\'er produce looks b('q. If till' broccoli
Ill ok~ tired, try the cJuliflower. [f till' green
beJn ~ :m~ w rinkled, grab til(' :lsp:lrJgus.
STAY ORGANIZED
Therl" s nothing WOI'Sl' than runnmg out of
,Ill IIIgn'dil,llt when you're h:tlfwJy through
:J recipe. itl"StJur:lIm keep detJ lled in\'t:n-
lOry shn'l$ so that tlIl'Y know wlwn they Jfl'
nnlllin~ a lit of kitchen slapk'S such as ~a!t,
flour, eggs, and mgar, and you should, [QO.
J U~I keep:l lisl on the in~ide ofthl' cupbo:lrd
or 0 11 the refrigcr:ltor, Whcncver a st:lpk
IIlgfl'dit'1lt is TlIIHlllig low (bul before it rum
OUt!), lIIark it o n thl' lisl and pick n up the
next time you go to the ~tore , BeUt'r yel.
h'ep ~I1l:lll b:lckup bags of sugar, tlour, :llId
the hh' to make sure thaI YO ll neve r have 10
,tOP nlld-recipe,
PLA N AHEAD
If you know comp:loy 15 cOllling U II the
w('ek('lId , uke :I fl'\\' 1l1l1ll1h.'S out of you r
e\'elllng t'arly III till' week to Jot down your
p!Jns, Gl;'tling it OLlI on paper \\111 hdp
}'OLI relllember e\'CIl the tiniest detail... For
weeknight meJk haw ([ll' falllil y pm'h III
on Sundays for ~O lll(' fun in Ihl' kitchen.
TIll'r'C arc lots of casseroh.'s , ~tew~ , soups, :md
1.ls:lgn:ls Ih:lt can bl' made well ahead oftlllle
,md fro zcn. Just allow them to cj,,!frmt III the
refrigerator oVl'rnight bl'fore rehe,lting [he
next lby,Throughout till!> book, \\t:\'e g lwn
spl'cific lIlake-J head instructlom 10 Ill.lh·
\\l'ekll1ght meal pl:lnnll1 ~ 1.'.;l$Ier.
CHOOSE YOUR MENUS WITH CARE
Spct.:ill IIlCIlU S don't hl\'(' to be JUSt for
t'OlIlplny-yolir f.1mily will cl1)oy Ilil'lIl
too. When pbnning a menu. thlllk ,Iboll[
thl' nl:lll1 cour,(' first :lnd then tlw ,ICCOlll-
p,UHlllell1Ji. Aha, be aware of trt'llds III your
mellllS. If you chome an [tlllall 111:1111 ('OliNe.
st,lY with that thl'me--dOIl't Sl:r\'l' A ~ian or
[ndl,1I1 Mde dishes. If )'OU decide 011 a r ichly
il.l ....orcd main course, ser\'l' It with ,I light
s,l bd or Yl..'gelJbk' sidt' dish. Likt,\\ Isc,IH.·a\'ll·r
)ides \uch a$ ~tJrches or casserok'S should be
p,LlTcd \\ ith a lightt'r m:lin COllr~l'.
KEEP YOUR PANTRY STOCKED
A well -stockcd pantry ca n provldl' ,I
full tllc.ll even whl'n tht' refngl'r;lIor t~
blre. Calltlt'd be:lIIs, chlCkt'n broth, ,,1[\:1.
and tortilla ch ip~ ca ll bl' t'llIl1bmcd for
a quick tomlla ~Olt p. Dr) goods ~ u ch ,l ~
pasta, polenta, and rice Ill'ed [mit- mOft'
Ihan ~O Il1C boil ing wall' r to lIl:lkt' a quick
mcal. Flavorful ingrl'diems such ,IS call ned
ch ipotle chdes, dried lH'rbs amI 'plce~, and
A s i ln ~~tylc Sluces shou ld ,d\\,ly~ be 0 11
hand to add fh\'or to c\'cryd:ly 1ll(':lls.
 MAKE-AHEAD MEALS
5rre 5 ~t Jeitdwt'6 jturoJtite BEEF STEW (PAGE 109)
MENUS ALL-AMERICAN BEEF CHILI (PAGE 117)

VEGETARIAN BEAN CHILI (PAGE 118)

STUFFEO CAB8AGE ROLLS WITH SWEET AND

EASY WEEKNIGHT SUPPERS
SOUR TOMATO SAUCE (PAGE 12S)
PASTA WITH QUICK TOMATO SAUCE (PAGE 175)
BAKED MACARONI AND CHEESE (PAGE 201)
SKillET CHILI MAC (PAGE 208)
BAKED CHEESE TORTELLINI WITH PEAS ,
SKILLET zm WITH CHICKEN AND BROCCOLI RADICCHIO, AND BACON ( PAGE 202)
(PAGE 208)
SIMPLE CHEESE LASAGNA (PAGE 205)
SKILLET PENNE AND SAUSAGE SUPPER
SALMON AND LEEK POT PIE (PAGE 2S0)
(PAGE 209)
STEAMED SOLE BUNDLES WITH VEGETABLES
SKILLET TUNA NOODLE CASSEROLE (PAGE 210)
AND TARRAGO N (PAGE 260)
PINEAPPLE CH I CKEN BAKE (PAGE 28S)
CRISPY CHICKEN BREASTS (PAGE 298)
CH I CKEN PIZZAIOLA (PAGE 2e&)
CH I CKEN POT PIE (PAGE 323)
STIR·FRIED CHICKEN WITH GREE N BEANS IN
BEEF POT PIE ( PAGE 3SS)
SPICY ORANGE SAUCE (PAGE 294 )
BEEF TORTILLA CASSEROLE (PAGE :S56)
EASY CH ICKEN ENCHI L ADAS (PAGE 308)

FIESTA CASSEROLE (PAGE 3 10)

EASY CH I CKEN CAlZONES (PAGE 310)

VEGETARIAN MAIN DISHES
ONE · POT CHICKEN AND Rice WITH
TORTELLINI SALAO WITH ASPARAGUS
PEAS AND CARROTS (PAGE 311)
ANO FRESH BASIL VINAIGRETTE (PAGE 76)
WEEKNIGHT SKILLET FAJITAS (PAGE 333)
PORTOBELLO BURGERS (PAGE 88)
BEEF TACOS (PAGE 151)
MOROCCAN - STYLE CHICKPEA SOUP ( PAGE 106)
BEEF AND BROCCOLI STIR -FAY (PAGE 3S9)
VEGETARIAN BEAN CHILI (PAG E 118)

EGGPLANT PARMESAN (PAGE 132)

STIR-FRIED CURRIED TOFU WITH COCONUT

SLOW- COOKER FAMILY SAUCE ( PAGE 17<1)
FAVORITES PASTA WITH OUICK TOMATO SAUCE WITH VODKA
WEEKNIGHT CHILI (PAGE 420) AND CREAM (PAGE 175)

COUNTRY·STYLE POT ROAST (PAGE 425) SIMPLE HOMEMADE CHEESE RAVIOLI ( PAGE 192)

BEEF BRISKET WITH ONION GRAVY (PAGE <127) PASTA ALlA NORMA (PAGE 19<1)

COUNTRY- STYLE PORK RIBS WITH SAUSAGE PASTA PRIMAVERA (PAGE 196)
AND BEANS (PAGE <129) BAKED Z I TI W I TH TOMATOES AND
CHICKEN CACCIATORE (PAGE <13<1 ) MOZZARELLA ( PAGE 203)

HEARTY BEEF STEW (PAGE 4 21) CHEESY BAKED MANICOTTI WITH PEA AND MI N T
FILLING (PAGE 204)

SIMPLE MUSHROOM AND SPINACH LASAG N A

(PAG E 206)

SKILLET LASAGNA (PAGE 201)

VEGETABLE LO MEIN (PAGE 212)

THE A M ERICA' S T EST KITCHE N FA M ILY COOK B OOK

SUNDAY DINNER S
ROAST LEMON CHICKEN (PAGE 318)
CREA MY PEAS WITH TARRAGON (PAGE 136)
ROASTED REO POTATOES (PAGE 141)
EASV JELLY-ROLL CAKE (PAGE 552)
CHICKEN AND DUMPLINGS (PAGE 324)
SKllLET-ORAISED GREEN BEANS (PAGE 135)
G"ALlC MASHED POTATOES (PAGE 140)
EASY APPLE TURNOVERS (PAGE 601)
STUFFED CHICKEN BREASTS WITH
PESTa (PAGE 305)
TO MATO-BRAISED GREEN BEANS WITH
BASIL (PAGE 135)
couscous WITH LE MON AND HERBS (PAGE 164)
STRAWBERRY ICE CREAM CUPCAKES ( PAGE 6 32)
SIMPLEST GREE N SALAD WITH BALSAMIC
.... INAIGRETTE (PAGE 51)
BEEF STEW ( PAGE 109)
CREAM BISCUITS (PAGE 481)
EASY APPLE SNACK CAKE ( PAGE 550)
CAESAR SALAD (PAGE 59)
PASTA WITH BOLOGNESE SAUCE (PAGE 187)
PARMESAN FOC ...CCI" ( PAGE 469)
CAN NOLI ICE CREAM CAKE (PAGE 630)
GREEN LEAF LETTUCE . BEET. GOAT CHEESE.
A ND WALNUT SALAD W ITH BASIC VINAIGRETT E
(PAGES 60 AND SI)
ROAST PORK LOI N WITH ROOT
VEGETABLES (PAG E 369)
BUTTER MILK BISCUITS (PAGE 482)
EMER GENCY CHOCOLATE CAKE ( PAGE 525)
BIBB LETTUC E. ENDIVE. AND CUCUMBER
SALAD WITH THOUSAND ISLAND DRESSI NG
(PAGES 60 A ND 53)
SALMON AND LEEK POT PIE (PAGE 250)
RICE PILAF WITH CURRANTS AND CASHEWS
(PAGE lSI)
STRAWBERRY TART (PAGE SB7)
COMPAN Y' S COMING DINNERS
CLASSIC SHRIMP COCKTAIL WITH HORSERADISH
COCKTAIL SAUCE (PAGES 45 AND 44)
WATERCRESS. BLUE CHEESE. PEAR . AND
TOASTED WALNUT SALAD WIT H BASIC
VIN A I GRE TTE ( PAGES 60 AND 51)
PR IME RI B W ITH HORSERADISH SAUCE (PAGES 3 43
AND 639)
BROILED ASPARAGUS (PAGE 121)
SCALLOPED POTATOES (PAGE 142)
DUTCH APPLE PIE (PAGE 570)
FINES HERBES CHEESE ST RAWS (PAGE 29)
CO L O CUCU MBER SOUP (PAGE 101)
OVE N· POACHED SI DE OF SA LMO N WITH
LEMON ·HERB SOUR CREAM SAUCE (PAGES 246
AND 638)
SKILLET-BRAISED BRUSSELS SPROUTS WITH
BACON AND SHALLOTS (PAGE 124)
EASY RICE PILAF (PAGE 151)
LE MON MERIN GUE Pie (PAGE 576)
SPICED NUT S (PAGE 25)
BIBB LETTUCE. GREEN APPLE . AND
CHEDDAR SALAD WITH BASIC VI NAIGRETTE
(PAGES 60 A ND S1)
MAPLE· GLAZED ROAST PORK LOI N
(PAGES 369 A ND 370)
ROASTED W INTER SQUASH (PAGE 150)
BAKED RISOTTO (PAGE 157)
EASY TARTE TATIN (PAGE 603)
WARM MARINATED OLIVES (PAGE 32)
ROMAINE LETTUCE. ARTICHOKE HEART. AND
AStAGO SALAD WITH CREA MY GARLIC DRESSING
(PAGES 61 A ND 54)
SPINAC H A ND RI COTTA RAV IOLI (PAGE 193)
SAUT~ED CHERRY TOMATOES (PAGE 147)
LEMON TART (PAGE 586 )
DINNERS TO SERVE A CROWD
BRUSCHE"TTA W ITH TOMATOE S AND BASIL
(PAGE 36)
BAKED CHEESE TORTElllNI WITH PEAS,
RADICCHIO. AND BACON (PAGE 202)
SKILLET BROCCOLI WITH TOASTED GARLI C AND
LEMON (PAGE 121)
COCKTAIL PARTY COMBINATIONS
HUMMUS WITH EASY HOMEM ADE PITA CHIPS
(PAGES 33 AND 3S)
MARINATED BLACK AND GREEN OLIVES
( PAGE 32)
SHRIMP SI(EWERS (PAGE <16)

ROSEMARY FOCACCI" (PAGE 468)

CHEDDAR · ADOBO CHEESE ST RAWS (PAGE 29)
ALMOND 81SCOTTI AND CHOCOLATE -COVERED
GUACA MOLE (PAGE 38)
STRAWBHIRIE S (PAGES 516 AND 606)
FAST TOMATO SALSA (PAGE 39)

TAPENAOE WITH CROSTINI (PAGES lJ AND 34)

HERBED GOAT CHEESE SPREAD (PAGE 22)
PAELLA FOR A CROWD (PAGE 277)
FINES HER8ES CHEESE STRAWS (PAGE 29)
BIBB LETTUCE, CHERRY TO MATO, A ND
TAPENADE (PAGE 33)
BACON SALAD WITH CREA MY GARLI C DRESSI NG
(PAGES 61 AND 54)

ORA NGE POU ND CAKE (PAGE 543) BAI(ED CRAB DIP (PAGE 21)

GI NGER ICE CREA M (PAGE 620) CHEDDAR CHEESE CO IN S (PAGC Jl)

SMOKED SALMO N CANAPh (PAGE Jl)

CILANTRO·LlME SPINACH DIP WITH EASY

HOMEMADE PITA CH IPS (PAGES 19 AND 15)
ALL-AMERICAN BEEF CHILI (PAGE 117)
SPICY JALAPENO CORNBREAD (PAGE 496)
SIMPLEST GREEN SALAD WITH LDWFAT
ORANGE -LIME DRESSING (PAGES 51 AND S7)
CUCU MBER· CURRY DIP (PAGE 18)
CINNAMO N · SPICED NUTS (PAGE 2S)
CHICI(EN OR BEEF SAT~ W I TH SPICY PEANUT
DIPPING SAUCE (PAGE <16)

CHOCOLATE TRIFLE (PAGE 616) CHEDDAR-BEER SPREAD (PAGE 22)

BACON·WRAPPED SHRIMP OR SEA SCALLOPS

PESTO DIP WITH CRUDIT~S (PAGE <IS)
(PAGES lB AND 20) COCI(TAIL MEATBALLS AND KIELBASA (PAGE <19 )
SIMPLE MEAT LASAGNA (PAGE 206)

SAGE FOCACCIA (PAGE <169) SMOKED SALMON MOUSSE (PAGE 21)

ARUGULA, SHAVED FENNEL, AND PARMESAN DATES STUFFED WITH PARMESAN (PAGE 2<1)
SALAD WITH LEMON · SHALLOT VI N AIGRETTE
SCALLOP SKEWERS (PAGE 46)
(PAGES 61 AND S2)

SPU MON I CAI(E (PAGE 629)

L EMON·GARLIC ALMONDS (PAGE 25)

BAKED BRI E EN CROO TE (PAGE 30)

SMOI(EO SALMON CA N AP~S (PAGE 31)
ASIAN SPICED CHICKEN WINGS (PAGE <IS)
ROAS T PORI( LOIN (PAGE 369)

BRAISED RED CABBAGE (PAGE 12<1)

SCALLOPED POTATOES (PAGE 1<12)

APPLE CR I SP FOR A CROWD (PAGE 601)

THE A M ERICA ' S TEST KITCHEN FAM I LY COOKBOOK

WEE K END BRUNCHES SUMMER COOKOUTS
CRABMEAT QUICHE (PAGE 229)
CLAMS STEAMED IN BEER (PAGE 279)
CHEESY BAKED GRITS (PAGE 161)
ULTI MATE CHE ESEBURGERS (PAGE 383)
GINGERED HONEYDEW, MANGO, AND
AMERICAN POTATO SALAD (PAGE 74)
BLUEBERRY SALAD (PAGE 590)
CORN ON THE COB (PAGE 129)
APRICOT·ORANGE COFFEE CAKE ( PAGE 489)
SUGAR COOKIES (PAGE S03)

PEACH ICE CREAM (PAGE 622)

FRITlAT" WITH ASPARAGUS, HAM. AND GRUYERE
(PAGE 225)
BBO BEER-CAN CHICKEN (PAGE 404)
HASH BROWNS ( PAGE 240)
GRILLEO SHRIMP WITH SPICV GARLIC
PINEAPPLE AND KIWI SALAD WITH MINT AND
PASTE (PAGE 410 )
LI ME ( PAGE S89)

CINNAMON ROLLS (PAGE 474) CREAM V BUTTERMILK COLESLAW (PAGE 12)

FRESH CORN SALAD WITH BLACK BEANS AND

TOMATOES (PAGE 78)
MAKE AHEAD RUM-RAISIN FRENCH TOAST
CASSEROLE (PAGE 237) BLUEBERRY PIE (PAGE 563)

HOMEMADe OREAKFAST SAUSAGE (PAGE 238)

ROASTED REO POTATOES (PAGE 141) BRUSCHETTA WITH HERB S (PAGE 36)

COR N AND APRICOT MUFFIN S WITH ORANGE GRILLED TUSCAN STEAK WITH OLIVE OIL AND

ESSENCE (PAGE 485) LEMON (PAG E 385)

ST RAWBERRY, BLUEBERRY, AND NECTARINE TOMATO, MOZZARELLA, AND BASIL SALAD

SALAD (PAGE 591) (PAGE 77)

GRILLED ASPARAGUS (PAGE 416 )

SCRAMBLED EGGS IN PUFF PASTRV (PAGE 221) FREE - F"ORM SUMMER FRUIT TART (PAGE 583)

HOME FRIES (PAGE 239)

ARUGUlA, GRAPEFRUIT, AND FEr" GAZPACHO (PAGE 108)

SALAD WITH LEMON -SHA LLOT VINAIGRETTE GR I LLED LOBSTERS WITH HERBED GA RLIC
(PAG ES 61 AND 52) BUTTER (PAGE 411)

LEMON-BLUEBERRV MUFFINS (PAGE 484) FRENCH POTATO SALAD (PAGE 75)

PROVENCAL-STVLE SUMMER SQUASH CASSEROLE

24 -HOUR OMELET (PAGE 227) (PAGE 149)

OVEN-FRIED BACON (PAGE 238) SOUR CHERRV COBBLER (PAG E 598)

WALDORF SALAD ( PAGE 77)

SI MPLE CINNAMON STREUSEL COFFEE CAKE DEVILED EGGS WITH ANCHOVIES AND 8ASIL
(PAGE 489) (PAGE 44)

GRILLED BUTTERFLlEO CHICKEN (PAGE 407 )

CA ESAR SALAD (PAGE S9)

COUSCOUS WITH LEM ON AND HER8S (PAGE 164)

SUMMER BERRY GRATIN (PAGE S97)

Menul
SUMMER PICNICS
MUFFU L ETTA (PAG E 84 )
MACARONI SALAD (PAG E 75)
THREE-BEAN SALAD (PAGE 77)
RASPBERRY SDUARES (PAGE 521)
EXTRA-CRUNCHY FRIED CH I CKEN (PAGE 302)
FRENCH POTATO SALAD (PAGE 75)
TOMATO, MOZZARELLA, AND BASIL SALAD
(PAGE 77)
BIG AND CHEWY CHOCOLAT E CHIP
COOKIES (PAGE 499)
CURRIED CHICKEN SALAD (PAGE 70)
COLO SESAME NOODLES ( PAGE 78)
LE MON - POPPY SEED SUGAR COO K IES (PAGE 504 )
PINEAPPLE A ND KIWI SALA D WITH MIN T AND
LIME (PAGE 589)
DEVILED EGGS (PAG E 44 )
TORTEL LINI SALAD WITH AS PARAGUS AND FRESH
BASIL VINAIGRETTE (PA GE 76)
ROSEMARY FOC"CCI" (PAGE 468)
LEMON BARS (PAGE 522)
BIRTH DAY PA RTIE S FOR K IDS
CHICKEN FINGERS WITH HONEY-MUSTARD DIPPI NG
SAUCE (PAGES 299 AND 6 40)
CREA MY STOVETO P MAC 'N ' CHEESE ( PAGE 200)
ICE CREAM BIRTHDAV CAKE (PAGE 629)
SKILLET HAMBURGERS OR OVE N ~ GRI L LED~
CHEESE FOR A CROWD (PAG ES 89 ANO 80)
OVEN FRIES (PAGE 143)
ALL.PURPOSE BUTTERV YELLOW CAKE WITH
CREA MV MILK CHOCOLAT E FROSTING (PA GES S21
AND S29)
THE AMERICA' S TEST KITCHEN FA M ILY COOKBOOK
HOLIDAY CELEBRATIONS
THANKSGIVING DINNER
WATERCRESS. BLUE CHEESE . PEAR. AND
TOASTED WALNUT SALAD WITH BASIC
VI N AIGRETTE (PAGES 60 AND 51)
EASV ROAST TURKEV BREAST WITH G RAVY
(PAGE 326)
CRANBERRY SAUCE (PAGE 646)
SKILLET·BRAISED BRUSSELS SPROUTS WITH
BACON A ND SHALLOTS (PAGE 124 )
MASHEO SWEET POTATOES (PAGE 146)
WILD RICE PILA F (PAGE IS3)
CLASSIC APPLE PIE (PAGE 561)
PUMPK IN PIE (PAGE 573)
BUTTERNUT saUASH SOU P ( PAGE 103)
GRILL· ROASTED TURKEV WITH ALL·PURPOSE
GRAVV (PAGES 409 AND 633)
CLASS IC BREAD STUFFING WITH SAGE AND
THVME (PAGE 331)
MASHED POTATOES (PAGE 140)
ORANGE . BRAISED GREEN BEANS WITH BUTTERED
CASHEWS (PAGE 13S)
GLAZED PEARL ON I ONS (PAGE 136)
PEA R CRIS P ( PAG E 6 01)
HOLIDAY OPEN HOUSE
CARA MELIZED ONION-GARLIC DIP (PAGE 18)
HORSERADISH AND GRAI N V MUS TA RD CHEESE
STRAWS (PAGE 29)
BAKED BRIE EN CROOTE ( PAGE 30)
PERFECT POPCORN WITH PEPPERY PARMESAN
BUTTER (PAGE 43)
COCK TAIL MEATBALLS A ND KIELBASA (PAGE 49)
MOLASSES SPI CE COOKIES ( PAGE S07)
TOASTED ALMOND ICEBOX CAKE (PAGE 556)
DATES STUFFED WITH PARMESAN (PAGE 24) NEW YEAR'S EVE DINNER

HOLIDAY CHEESE BALL (PAGE 24) OYSTERS ON THE HALF SHELL WITH MIGNONETTE
SAUCE (PAGE 50)
CHEDDAR CHEESE COINS (PAGE 31)
STEAK AU POIVRE WITH BRANDIED CREAM
SMOKED SALMON CANAP£S (PAGE 31)
SAUCE (PAGE 337)
BACON-WRAPPED SHRIMP OR SEA SCALLOPS
BROILED ASPARAGUS ( PAG E '21)
(PAGE 4 $)
CREAMY POLE N TA WITH BUTTER AND
GINGERBREAD COOKIES ( PAGE $13)
PARMESA N ( PAGE 159 )
APPLE CRISP FOR A CROWO (PAGE 601)
CR£ME BROLl!E (PAGE 61 4 )

BAKED CRAB D.P ( PAGE 2')

SHRIMP SKEWERS (PAGE 4 6)
SPICED ALMONDS (PAGE 25)
BRAISED LAMB SHANKS IN RED WINE
MACARONI SALAD (PAGE 75)
(PAGE 379)
SPIRAL-SLICED HAM (PAGE 372) SKILLET BROCCOLI WIT H PINE NUTS AND
BUTTERMILK BISCUITS (PAG E 482) OR SOUTHERN RAISINS (PAGE 124)
SKILLET CORNBREAD ( PAGE 496)
SAFFRON RISOTTO ( PAGE 157)
COCON UT MACAROONS (PAGE 511)
CHOCOLATe MOUSSE ( PAGE 611)
ORANGE CHIFFON CAKE W I TH CI TRUS GLAZE
(PAGES 54' AND 545)
SUPER BOWL PAR TY

CHEDDAR- BEER SPREAD WITH EASY HOMEMADE

CHRISTMAS DINNER
PITA CHIPS (PAGES 22 AN D 35)
BACON-WRAPPED SHRIMP OR SEA SCALLOPS
MESCLUN, CARROT, AND ALFALFA SPROUT
(PAGE 45)
SALAD WITH 8ASIC VINAIGRETTE
GREEN LEAF LETTUCE, BEET, GOAT CHEESE, AND (PAGES 61 A ND 51)
WALNUT SALAD WITH BALSAMIC VI N AIGRETTE
SLOW-COOKER TEXAS-STYLE CHILI CON CARNE
(PAGES 60 A N D 51)
( PAGE 419)
EA5Y ROA5 T TURKEY BREAST WITH GRAVY
SOUT HER N SKILLET CORNBREAD ( PAGE 496)
(PAGE 326)
LIME SUGAR COOKIES (PA GE 504)
FAST BUTTERY PEAS (PAGE 136)

GARLIC MASHED POTATOES (PAGE ' 40)

HERBED SPINACH DIP ( PAGE 19)
PEPPERMINT SUGAR COOK IES (PAGE 504 )
CHEDDAR ' ADOBO CHEESE STRAWS (PAGE 29)
PECAN PIE (PAGE 571)
CHEESY NACHOS WITH SPICY BEEF (PAGE 41)

THREE,BEAN SALAD (PAGE 77)

BAKED CRAB DIP ( PAGE 2')
THICK AND CHEWY TRIPLE CHOCOLATE COOKIES
WILTED SPINACH SALAD W I TH BACON AND RED
(PAGE 505)
ON I ON (PAG E 65)

ROAST BEEF TENDERLO IN (PAGE 344)

HORSERADISH A ND GRAINY MUSTARD CHEESE
ORANGE-BRAISED GREEN BEANS WITH BUTTERED
STRAWS (PAG E 29)
CASHEWS (PAGE 135)
POTATO SKINS BAKED WITH CHEDDAR AND
SCALLOPED POTATOES (PAGE 14 2)
BACON (PAGE 42)
HOLIDAY COOKIES (PAGE SOa)
SPICY BUFFALO WINGS WITH BLUE CHEESE
POACHED PEARS IN SPICED RED WINE DRESSING (PAGES 49 AND 54)
(PAGE 593)
CHEF ' S SALAD (PAGE 68)

BAKE- SALE SROWNIES (PAGE $18)

VALENTINE'S DAY DINNER
SMOKED SALMON CANAPtS (PAGE 31)
ARUGULA , SHAVED FENNEL, AND PARMESAN
SALAD WITH LEMON - SHALLOT VINAIGRETTE
(PAGES 61 AND 52)
PAN - SEARED STEAKS WITH RED WINE PAN SAUCE
(PAGE 335)
POTATO PANCAKES (PAGE 144)
CHOCOLATE POTS DE CREME (PAGE 61B)
OATES STUFFED W ITH PARMESAN (PAGE 24)
PAN - SEARED SHRIMP (PAGE 272)
BROILED ASPARAGUS WITH BALSAMIC GLAZE
(PAGE 122)
CREAMY ORZO W ITH PEAS AND PARMESAN
(PAGE 165)
QUICK RASPBERRY-ALMOND NAPOLEONS
(PAGE 595)
EASTER DINNER
BIBB LETTUCE , END I VE, AND CUCUMBER SALAD
WITH LEMON - SHALLOT VINA I GRETTE
(PAGES 60 AND 52)
SPIRAL- SLICED HAM WITH CUMBERLAND SAUCE
(PAGES 372 AND 640)
STEAMED ARTICHOKES WITH MUSTARD-TARRAGON
DIPPING SAUCE (PAGE 119)
BAKED RISOTTO (PAGE lS7)
RICH AND TENDER A MERICAN DINNER
ROLLS (PAGE 4S5)
COCONUT LAYER CAKE (PAGE 537)
HERBED ROAST BONELESS LEG OF LAMB
(PAGE 377)
BRAISED FENNEL WITH WHITE WINE AND
PAR MESAN (PAGE 133)
ROASTED RED POTATOES WITH FETA , OLIVES, AND
OREGANO (PAGE 141)
PARKER HOUSE ROLLS (PAGE 4$6)
LEMON CH IFFON CAKE WITH CITRU S GLAZE
(PAGES 541 AND 54S)
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK
MESCLUN, GOAT CHEESE, AND ALMOND
SALAD WITH RASPBERRY VINAIGRETTE
(PAGES 61 AND 51)
OVEN-POACHED SIDE OF SALMON WITH LEMON -
HERB SOUR CREAM SAUCE (PAGES 246 AND 638)
SAUTtED CHERRY TOMATOES (PAGE 147)
CREAMY ORZO WITH FENNEL, ORANGE , AND
OLIVES (PAGE 165)
CARROT CAKE WITH ORANGE CREAM CHEESE
FROSTING (PAGE S47)
PASSOVER SEDER
MARINATED BLACK AND GREEN OLIVES (PAGE 32)
SLOW-ROASTED BEEF (PAGE 348)
SKILLET-BRAISED GREEN BEAN S (PAGE 135)
ROASTED REO POTATOES WITH GARLIC AND
ROSEMARY (PAGE 141)
COCO NUT MACAROO N S (PAGE 517)
SPICED NUTS (PAGE 25)
MESCLUN , CARROTS, AND ALFALFA
SPROUTS SALAD WITH BASIC VINAIGRETTE
(PAGES 6 1 AND S1)
POT ROAST WITH ROOT VEGETABLES (PAGE 34B)
SKILLET BROCCOLI WITH PINE NUTS AND RAISINS
(PAGE 124)
LE MON SORBET (PAGE 624)
MOTHER·S DAY BREAKFAST IN BED
EGGS FLORENTINE (PAGE 214)
HASH BROWNS (PAGE 240)
OVEN-FRI ED BACON (PAGE 23B)
STRAWBERRY, BLUEBERRY, AND NECTARINE
SALAD (PAGE 591)
RA5PBERRY·ALMOND MUFFINS (PAGE 484)
FATHER'S DAY COO KOUT
GUACAMOLE (PAGE 38)
GRILLED SOUTHWESTERN STEAK TIPS (PAGE 388)
THREE-BEA N SALAD (PAGE 77)
TWICE-BAKED POTATOES WITH CHIPOTLE CHILE
AND ONION (PAGE 139)
STRAWBERRY-RHUBARB COBBLER (PAGE S9B)
 Troubleshooting Baking Recipes
at High Altitudes

Wh.'11 you're bakmg ;1I 11L~h ,.ltltude. n.·n IK~ often (uuellOIt dit1Cf'('11I1~': Cak.', can baHooll lip only to
colhl'w. coo kie'S (Urn Ollt tlml Jild en"p LIlstcJd oi r h l'wy, ,11)(1 brcJds owrproof :l.l1d (lSle dry o r gU1l1l1 1).
GCIlt'rally. 11 is Jcceplcd th,u Ihc~,' du ngt:" bc!!in to "111"1):1.' al around J.5(){) ICCI and ~lI1phf}' J~ th ...
c1C\,;1I101l mcreaS<.'S. Also. Ihe {\'P1C;IIIIiOllntJIII (hmJ I,· wilds to bc d ry. IlltI ~ (un her allc,'nn1t till.' 11101.(111'('
COIl1"1l! ofbah'd !.:oods, Aft ... ; lUu(h {'~!Ln~. we J1J\'c nmw up \\'uh the followmg b...·II... r-JI j..'1.UOclllll" for
<I,oahu}; with dlt~ ,;ruhlcm, :1~lCl.lIl·d wil li bJkm!,t .11 high almmle.

WHEN YOU "'~E BAitiNG ••. POSS I BLE P ~08LE '" POSSIBLE SOLUTION

QUICK BREADS. MUFFINS, 81scul l or scone dough Is Add an ex ira tablespoon or two of liquid
BISCUITS, A N D SCONES dry and hard t o kneltd

QuiCk breltds or muffins Use l ess bilking powder ilnd/or bilking Sodill
collillpse and the tedure
Is dense

Quick breilds or muffins Reduce Ihe suga r by iI tablespoon or two

lire sweel iIInd dry iIInd/or iIIdd iIIn exIra Iilblespoon or two of
liQuid

YEAST BREADS AND Dough Is d ry Hold back a small porI Ion of Ihe flour lind
PASTRIES add only illS needed

Top of loaf blows out Use less yeast o r shorlen Ihe rising time
lind Ihe crumb is dense
or gummy

PIE DOUGHS. TART DOUGHS. j Dough Is dry and hard to Add lin extra tllblespoon or two of lee wllter
AND NON-YEASTED roll out
PASTRIES

CAKES Chemically leavened cllkes Use less baking powder ilnd/or bilking sodil
sink In Ihe center Increase the oven temperature and
decrease the baking time

Egg- leavened cakes sink In Underwhlp the egg whites and/ or whole eggs
Ihe center Increase the oven temperature and
decrease the baking time

Cllkes are dry and cottony Use less sugar and/ or add an extra egg

Cakes iIIre greasy Add iIIn (!Ktra tablespoon Or two of flour

COOKIES Cookies spread too much I U$(I leu sugar

In t he oven Increase the oven temperature and
decrease the baking time

Cookies are dry Add an ext ra egg or egg yolk

B .. klng .. t High ""I I Ud ...

Equi valen ts and Conversions

EQUIVALENT MEASURES METRIC CONVERSIONS

Chefs kllOw how 10 calculate mgredic11I :1I1l0 UlltS
~nd IIll'aSUre mCIIlS almost instinctivcl )', but for
the home cook thost' kmds of cliculauom are
1101 3lwJy~ '10 cas)'. Thl')' call also be.- wor risome
bccJus<' a nllmep in measurmg cail Ix- cosily.
Whl,dwT your tablespoon measure ha~ dlu,,-
pent'" for Ihe moment or you "';1111 10 halve
or double :I. recipe, [his chan w.1I help. Ounce
IlIcaSurcnWIIlS arc for liquids only.
All o f the recIpes 111 this book have bt'en developed
using standard U.S. measures. Th ... followin g
charts an- b'\J1des for conVt'rting n:m w.rd U.S.
me:.asurellll"llts to merrlc rne:.asuremerlts. Note
that all conv... rslons arc apprmmllal C.
VOLUME CONVERSIONS
U.S. M E TR IC

:5 teaspoons" 1 tablespoon 1 teaspoo", 5 m illiliter s

4 Ulblespoons :: 14 cup 2 h~asl)OQ"'s 10 m illiliter s

5 tlblespoons • 1 teaspoon '" ~ cup 15 milliliters

1 tablespoon

8 t6blnpoons :: loS cup

Va cup 59 millililers

10 lablespooos t- 2 teaspoons :: ~ cup

J.1. cup 79 milliliter s
12 table spoons = % cup
\ cu p 237 mililliters
16 l.lIblesPQons :: 1 cup" 8 flu id ounces

4 cups ( 1 Quart ) 0.946 liter

2 CUPS" 1 pint" 16 fluid ounces

2 pInts'" 1 quart :: 32 fluid OUI\Ce5 1.06 quarts 1 liter

2 qUllrts • }oS gellon :: 64 flu id oynces 4 qu"rt$ ( 1 gallo...) 3.8 hter s

4 quarts:: 1 9"lIon = 128 fluid ounces

WEIGHT CONVERSIONS

OUNCES GRAMS

28

• ,,,
, 227

16 (1 pound) <S.

THE AMERICA'S TEST KITCHEN FAMILY COOK BOOK

OVEN TEMPERATURES Converting Temperatures
from an Instant-Read
GAS HARK
FAHRENHEIT CELSIUS (I MPERI .... l ) Thermometer
m 'OS Vo We Include donenen tempe,"to,es In mil"),
of our recipes, such as those lOt' poultry and
250 "0 >I meat. We recommend iIIn Instant-read ther-

275 "0
, mometer for the }ab. Ref., to the table at left
to convert Fllhrenhelt degrees to Celsius. Or,
tor temperatures not represented In the cha rt ,
'00 "0 2 use this simple formulll :

325 "S
, Subtract 32 degrees from the Fahrenheit
.elldlng. then divide the result by 1.8 to find

350 '"0 • the Celsius reading.

eXAMPLE:
m "0 S
"Grill until the Juices run clear when the

.00 200 , chicken is cut with II p ....lng knife or the thick-

est part 01 the bre/ls t registers 160 degrees
on an Inst/lnt-relld thermometer." To convert:
220 7
'" 160 ' F - 32 = '28 -
<50 230
• 128- .;. 1.8 = 7"C (rounded down from 71.11)

"S
'" 9

CONVERSIONS FOR INGREDIENTS COMMONLY USED IN BAKING

Uak m,,; IJ ~n l-XJcung s,:u~ nct"_ U~-CJUSC measurmg by \\'elg lll IS far more a(cur;l!~- than m(,3sur mg by \'olum~·.
11 IS more likely 10 achien- relIable n.-sults. R efer 10 !Ill' chan lx·low to convert tlll'~' C0 ll1111011 1l1l·a~un.~.

INGREOIENT OUNCES GRA .... S

, cup all-purpose flour- S

'"
, cup whole-wheet flour s>I
'"
, cup granulated (white) sugar 7 ".
, cup pecked brown sugar ( light or dark) 7
".
, cup confectioners' sugar
• '"
, cup cocoa powder , 85

Sutter'
-4 tablespoons (}oS stick, or l4 cup) 2 57
8 t",bltspoons (' Slick, or !tS cup)
•
'6 tablespoons (2 slicks, or 1 cup)
• 227

-U.S. all-purpose flour, the most frequently used flour In this book, does not contliin leaveners, as some
European flours do. These leavened flours are called sel f-rising or self-raising. If you lire using self-rising flour,
take this In to consideration before .ddlng leavening to a recipe.

'In the United State s, butter Is sold both ,"Iled and unsalted, We generally call for unstilted butter. If you are
using salted butter, take this Inlo conside ration before adding salt to a recipe .
ii
 INDE X

Note' Page numbers in ,tal,cs refer 10 'Klpe photogrllphs.

A Appetlze.s (COMmved) Apple(s) (conlrnued)

Aloli.638 Cocktail Meatballs and Pie. ClassIC. 561. 561
Almond(s) KIe lbasa, 49 WIth Crystallized Gonger. 561
BISCOI\I, SI6-17 C'OSllnl,34 WIth Droed FrUIt. 561
ButternUI Squash. lind Sage. c.ost,n; loppings. Test Kitchen WIth Fresh C."nberries, 561
Baked R,sotto with. 157 FaVOrites. 34 Pie. Dutch. 570. 570
-Ch""y Buckles. Ind,v,dual. 603 crudI tes. pr"O<I"ng. 20 Sal.Oteed SpICed. TOPpIng for
ClassIC GranOla. 2<11 Dales Sluffed Wllh Oat meal. 242
and Currant s. CUffle<! Glazed Parmesan. 24. 24 Snack Cake. Easy. 550
Carrots wIt h , 127 Dev Iled Eggs. 44 Turnovers. Easy. 601. 601-2
flavored. Te~t KItchen WIt h Arn:hovy and BaSil, 44 ca.amel-. and C.eam
Favorotes.2S WIth Tuna. Capers. and Cheese. 602
and Orange, Stovetop Rice ChIves. 44 Cheddary.602
PuddIng WIth. 609 Easy Homemade PI[a ChIps. 35 -Cranberry. 602
Sole Amandlne. 260 Marinat ed Black ar.d G.eer. Sugar and SpICe. 602
Sugar COOkIes. Light. 678 O loves. 32. 32 Waldorf 5"lad. 71
Toasted. Icebox Cake. SS6 Oysters on the Half Shell With Applesa...:e. Old-FashIoned. 646,
Toasted Granola. 242 M,gnonette Sauce. SO "6
AnchoVY(Ie5) party almonds. Test KI tchen CInnamon. 646
and BaSil. Deviled Eggs with. 44 Favorites , 25 Cranberry. 646
Caesar Salad, 59 Per fecI Popcorn. 43 GInger. 646
Cae!<ar Salad WIth Sauteed Potato Skms Baked WIth AprlCOI(s)
ChiCkerl. 59. 59 Cheddar and Bacon. 42 ·Almorod Muffins. 483
-Garlic CompouflO Bu tter. 642 Scallop Sk"W"fS. 46 ·Bou.bon Sauce. 364
.lrId Parmesan. Creamy ShrImp S~ewe'5. 46 Cobbler. S98
-C aesar - Di p WIth. 17, 17 Smo~ed Salmon Canapes. 31 and Corn Muffins Wllh Orange
Puttanesca Sauce. 188. 188 SPICed Nuts. 2S EsseflCe.485-86
AppetI zers. 17-50 ConMmon.2!'. and Gonger. G'"en Apole
ASIan SP'Ced Chicken Cu rry. 25 Chutney WIth, 645
WIngS, 48. 48 SpIcy 9ull"lo WIngs. 4g -GInger GI"zed CornIsh
Bacon-Wrapped Sea TomalO and MOlza,ella Hens. 313
Scallops. 45 Tarl. 36-37. 37 -Orange Chicken Bake. 285
Bacon·Wrapped Shrimp. 4S Warm Maronated Olives. 32 -O.ange Coffee Cake. 489
Baked Brie en Croute. 30. 30 see also Dips. Spreads ·Orange Glaze. 370
Bean and Cheese Apple(s} ·Orange Sauce. 288
Ouesadil las.40 Applesauce. Old·Fash,oned. -Orange Sauce. Pan-Seared
Beef Sau:! WIth SpIcy Peanut 646.646 Swo'df'Sh wllh . 266
DIPPIng Sauce. 47 CInnamon. 646 Ref"gerator Jam. 649
bread and dipping OIls. 3S Cranberry, 646 Sausage. and Pe<::ans. Bread
Bruscheua with He.bs. 36 Glnge •. 646 StuffIng WIt h. 332
Bruscheua WIth Tomatoes aflO "nd Bacon. Bread Stuffing Slow-Cooker Moroccan SPICed
BaSIl. 36. 36 w Ith. 332 Chlcker. WIth. 438
C~dar Cheese COins, 31 Butter. 645 Artichoke(s)
Cheese Slraws. 28. 28 Candled. 605 -Fennel D,p. 18
cheese straws. Test KitChen Ca'"mel.605 P",mesan. and Balsamic
Favorotes.29 Caramel. Chocolate. 605 VInegar Crostlni. 34
cheese trays. 26 Crosp. 600. 600-601 preparing. 119
Cheesy Nachos WIt h Spk:y C.isp fo, a Crowd. 601 Roasted. OIP. 659
Beef. 41 Easy Tarte Tatln. 603-4 Spread. 23
ChICken and Cheese Green. Chutney with Apricots Steamed. 119
Quesad lilas. 39-40 and GInger. 645 WIth Lemor.·Mont DIppIng
Chicken Sate WIth Spk:y Peanut Pancake. German. 233 Sa...:e, 119
D'Ppln9 Sauce. 46. 46 ar>d Pecans. QUlnoa PIlaf WIth MuStard-Ta""gon
Clank: Shflmp Cocktail. 4!'.. 45 WIth. 164 DIPpong Sa",e. 119

Index
Art,f'C'III sweeteners, about, 678
An.>gula,62
Asoan chll. sauce, 294
As .... n '''9red,et1ts, 294-95
ASPlIrotgus
BrOiled, 121
with Balwmoc Glaze, 122
With Soy-Gmg... Sauce, 122
buYing, t21
Chicken Pol: Po. With Sprong
Vegetablfl, 324
coolung dorectlons, 120
and Fresh BaSil Vinaigrette,
TOItell.rn Salad With, 76-17
grllj,ng dort<:tlOl'lS. 416
Ham, and Gruyere. Frlttlltll
Wlth,224, 225
Pasta Pnmllveta, 196, 196
prePll"ng, for CO<N<Ing, 120, 121
prePll"ng, /01 crud,t's. 20
and ProSCiutto, Pressure,Cooker
Risot to With, 453
Risotto With Lemon lind
Mint , 156
SOIJP. Cream of, 99
Steamed Sale Bundles w,th
Vegetables end Tam'lIon, 260
Avocado(s)
buYing and ripening, 39
aM Com Relish. 640-41
Guacamole, 18, .J8
Guacamole, Ll\lht. 660, 660
-O<"nge SoJlsa, 265, 265
ptepa""O,38
B SoJlitd. 77
""""oJnd Apples. BINd Stuff,ng
wllh,332
aod Cheddar, Potato Skins
Baked With, 42
Cnsp Mo<:rOWllv...:l, 238
Egos BenediCt, 214
Fned Ego SoJndwlch, 216. 216-17
Getman Potato Salad, 74
ai'ld Gruy're, Ct\ee,. Bread
wlth,498
Dr>(! Onion Omelet, 223
Oven-Fried,238
Pasta a lia Amatnc'lII'la. 194, /94
!>enne With White Beans and
Pancetla, 197-98
Quiche Lorra,ne, 228-29
ai'ld Red OnlOll, Wilted Spmach
Salad With. 6S. 65
and Scallions, Clam DIp With, 22
and Sll.alloU, Siullet-Braised
Brussels SPrOUlS with, 124
Spaghetti alia C".boniI'lI. 19S.
'"
t"sle tests on. 238
-w'"poed 5H Suollops, 4S
-w."pped Sh,.mp. 4S
Ba'''ng dishes, 6
BaIting PDWOet. aDDuI. 4 483
THE ... MEIUC ...·S TEST KITCHEN F ... MILY COOKBOOK
Baking sheets. 6. SOD
Baking soda. about. 4, 483
Baking stones. 476
BalsamiC vinegar
-Cr"nbe,ry DreSSing. Lowfat, S7
GIa~e, Bl"OIled Asoaragus
with. 122
-GIa~ed Onions. 136
l"sle tests on, 57
V'Ralgretle, SI
""-,,
Bl"ead. 492, 492
·Chocolate. 493
-Coconut. with Macadamia
Nuts, 493
Ught.675-76
Orange,SplCe.493
Chip Sr\oJck Cake. 549-50
Cream Pie. sn
Foste •• S92
freeZing, 16
Fro~en, Chocolate-D,pped, 627
P"rl,,'15.608
"penlng. trick 10•. 549
·Walnut Mullins. 484
Barbecue Sauce. 63S. 635
bottled. tastlngs of. 634
TeKas-Style, 634-35
Barley
lInd Beef SouP. Slow-Cooker.
420-21
'Mushroom Soup. 104
pea.1. cooking methods. 162
s.,SI'
i>fl.to. 181
PesIO. Lowfa!. 669
Tomato. and Mo~~arella
-TomoJto vlnaogretle. S3
Bean{s)
AII·Amencan Beet C/loti. 117, 117
Beef Tort.11a Ca~serole.3S6
.~,
CO<N<lng times. 167
...,
and Corn, Spicy, Vegeta.oan
Stuffed Bell Peppers
With. 137. /37
Cuban. 170-71
Cuban, Pressure-Cooker,
449,449
Fiesta C"sserole. 310-11
and M"ngo Salsa. 641
Mexican·Style Skillet
Vermicelli With. 211
One-Pot Southwestem
Chicken and Rice. 311
SouP. 107
Tamale Pie. 358-S9
end Tomato. F.esh COIn
Salad With. 78
buYing and stOllng. 168
end Cheese Ouesadillas. 40
Chdl. Ve9'tanan, 118
coolong chart. 167
cooking direclionS. 166
"ave"n<;! ideas for. 166
Hooc>tn' John. 170
Be<tn{s) (contlllved)
Huevos Rencheros. 219
Light Guacamole. 660, 660
Prenure-Cooker MeKOCan-Style
Chocken lInd Ri~. 447_48
Poenore-Cooker Te>cas-Style
Chl~ con Carne, 4J9. 439-40
Red. New Orleans-Style, 169
Retned.169
ret",d, 'rom canned beans. 169
SIow·CooItet W"knlght
ChI'~ 420
soaking method" 166
Spht P1t" and Ham Soul). 104
Succotash. 131
Succotash, Pi<:kled. 657
Three·, Salad. 77
Turkey Ch,li. 661
white
Baked. 8arbK\ied, 166
B:aked. Boston, 168, 168
a"ked. Boston, Pressu'e-
Cooker,4S0-51
B:a,becue(l, Slow-Cooker. 431
canned, taste tests on. 171
ClInrnrlhnl, With Lemon and
Ga.ltc Crostinl, 34
Cassoulet With Pork "nd
Kielbasa. Ill. 113-14
cooking times. 167
"nd Garlic SOIJP. lOS. IOS-6
and Gfeens. S,c,lilln-Slyle.
'"
and Pancena, Penoe
with. 197-98
pa\ta e FagiOll. lOS
and sausage, Slow' Cooker
Country·Style Pork Ribs
With. 429-30
see MSO Chockpea(s); Green
be.lns; Lentlts
bt,Sket
B:a,becued.401-2
Bralsed,3S0-SI
buylng, 401
corning. dorectlons for. 350
slicing. 3S I, 3B7, 427
Slow-Cooker, With Onion
Gravy, 427
broth. canned, flavor of. 100
corned
lInd C"bb"'lIe, 349-S0
Hesh. 240. 24 0
home-corned, dlfKllons
/0 •• 350
Red Flannel HlISh. 240
Reuben SandWiches, 79. 79
filets, tYing lInd shaping, 384
groond
AII-A~IC"n Beef
ChilI. 117. 117
AU-Ame<'lc:"n
Meatloaf, 3S3. J5J
Amencan Chop Suey, 352
The Best Sp.aghetti and
Me"Ib.a lls, 176. 176
Beef (coflfjnved)
Bolog"e'" Sauce, 187. 187
Cocktail Meatballs and
Kielbasa. 49
food safety pre<;a ut lons.
"
Perfec t Hamburger •. 383
Perfect Hamburgers witr.
Bourbon. Mu stard. and
Cr.lves.383
Perfect Hamburgers
With Cr. lpOtie and
Scallions. 383
Simple Meat Lasagna. 206
Skillet Cheeseburgers. 89
S~llIet Chill Mac. 208
Sk,lIet Hamburgers, 89. 89
Skillet Lasagna. 207
Sloppy Joes. 87-88
Slow-Cooker Weeknight
Chill. 420
Spicy. CheeSY Nacnos
with. 41
Stuffed Bell Peppers. 137
Stuffed Cabbage Rolls with
Sweet and Sour Tomalo
Sauce. 125-26
Tacos. 357, 3S7-58
Tamale Pie. 358-59
Tortilla Casserole. 356
Ultimate Cheeseburgers.
'"
hot dogs. tast e tests on. 383
Pot Pie, 3S5-S6
pot roast
with Root Vegetables.
348-49
Slow'Cooker Country-Style.
425.425
Slow-Cooker Ita lian-Style.
42S-26
Slow-Cooker Southwestern.
'"
tying UP. 349
primal cuts 01. 339
roast(s)
buying guide. 346-47
cooking. tipS for. 344
Prime Rib. 343. 343
p r ime rib. carving, 343
prime rib. tYing uP. 343
Slow-Roasted. 348
Tenderlom. 344. 344
tenderloin. taste tests
on. 344
tender lOin. t"mmlng and
tying. 345
tYing UP. 348
short ribs
Braised . 351-52
English verSuS Ilanken-style.
'"
LOr'lg-Cooked Meat
Ragu. 186. 186
sk,mmlng lat from. 3S2
Soup. Slow-Cooker Barley and.
420-21
8eel (continued)
steak{s)
au Poi\lfe w, t h Brandied
Cream Sauce. 331.
337-38
and Broccoli St ir-Fry. 359.
359-60
buying guide. 340-41
carving. I lank and steak
tips. 387
carvir>g. T-boneand
porterr.ouse.384
Chicken Fried. With Cream
Gravy. 342
Gril led. 384
Grilled. Flank. 387. 387
G"lIed. T,ps. Southwestem.
'"
Grilled. Tips With As,an
Flavors. 389
G"lIed. Tuscan, With Olove
O il and Lemon. 385. 385
Grilled. w,th Blue Cheese
and Chives, 385
Grolled. With Chipot le Chile
and Grilled Lime. 385
Grilled. With Marinated
Tomatoes. 385
Gril led Aloha I<ebabs. 418
Grolled Kebabs. 417-18
grilling. for lalltas. 387
Lo Meln. 212
pan sauces lor, Test Kitchen
Favo"tes.336-37
Pan-Seared. With Red Wine
Pan sau<;e. 335. 335
Phllly Cheesesteaks. 81
raw. sllcmg. lor
cheesesteaks.81
law. shcmg, lor sat"'. 47
raw. shclng. lor stlr-Iry. 359
raw. sllc"'g, lor t(!rlyakl. 361
$(Ite w'th Spicy Peanut
Dlpp;ng Sauce. 47
saute,r>g. tips lor. 258
searing, tips for. 33S
Ter,yaki. 360-61
Thai Red , Curry, 360
Weeknight Skillet
Fai,tas, 333. 333
Stew. 109. 109-10
brownln9 meat for. 110
Burgundy. 111
bUying me~t 10'. llO
Chill. All-American. II], " '
Chill. Slow-Cooker
Weeknight . 420
Chilo con Carne, Texas-Style.
Pressure-Cooker.4J9,
439-40
Chili con Carne. Te_as·5tyle.
Slow-Cooke'. 419
cutting meat for. 110
Goulash. 111-12
Goulash. Siow-Coo~er
Hungarian. 423
Gumness. Slow-Cooker. 422
Beel (conlmued)
Hearty. Pressule-Cooker.
438-39
Hearty, Slow-Cooker. 421-22
Tenderlo'n. 344. 344
sliCing. for stroganoff. 355
St rogaooff. 354. JS4
taste tests on. 344
t"mming and tymQ. 345
test,ng for doneness. 334 . 388
U.S.O.A. g rades Of. 339
". "
-Baltered F"ed FiSh. 270-71
Chesapeake-Style. 271
With Garlic and Herbs. 271
BBO Beer-Can Chicken. 404 -S.
_05
-Cr.eddar Spread. 22
cooking with. 279
Oried Cherry and Stout
Sauce. 373
Hearty Brown Ale Sauce. 288
Beets
Borscht. 109
Harvard. 123
preparing and <;ooklng. 120
Red Flannel HaSh. 240
removmg skins Irom. 122
Roasted. 122
Roasted . w,th Blue Cheese and
Walnuts. 123
Bench scrBpers. 470
Berry(les)
Blackberry COb!)ler, 596
Free-Form Summer Fruit
Tart. 583. 583-84
Fresh FrUit T"lle. 616
Mixed. Tart. 588
Sorbet. 624
Summer. Gratin. 597, 597
SI.lmmer. Pie. 580. 580
see a/so Stueberry{,es);
Cranberry{ies): Raspberry('es),
Strawberry(ies)
BiscoUI
Almond. 516-17
Chocolate Chip. 517
Lemon-Anise. 517
Pistachio. 517
BISCUit s
bak,ng. at h'gh altitudes. 693
Buttermilk. 482. 482
Cream. 481. 481
With CheddBr Cheese and
Cayenne. 481
w,th Fresh Herbs. 4 81
Blackberry Cobbler. S98
Black-eyed peas
cook",g limes, 167
Hopp",' John. 170
Blenders. 14. 98
Blueberry(les)
Breakfas! Cornbread. 496
Cobbler. 598
Fresh Frl.llt T"lIe. 616
IrOlen. 10' cake Or muffin
batter. 485
BI~be"y(oes) (eontmued)
Honeydew. and Mango Salad.
Gingered. 590
·Lemon CollH Cake. 4B9
·Lemon Muffins. 484. 484
·Lemon N.. paleons. 0u1Ck. S95
-Lemon Scones. 488
Muffins. Loght. 676
Paoc~es. 232. 232
,PK"'" Buckles.. Individual.
602-3
Pl(>.563
-Rhubarb Fool with Gloge<. 594
Strawberry. and NKla",,.
Salad. 591·92
Summer. Pie. 580. S80
TOPPing. 648
Blue (heese. Ui. 27
and Bacon. Sf)On-'Ch O,p
wllh.19
and Ch ives. G"lIed Sleak
wllh.385
Compound Butter. 642
Oresslng.S4
Four·Cheese P,ZZO. 480
Holid"y Cheese Bal l. 24
Mashed PQlaloes, 141
and Thyme. TWI(e-Baked
POlllloes Wllh, 138
-Walnul Cheese Sirews. 29
and Walnuls. Roasled Beels
wllh.123
Bors<:hl. K>9
Bourbon-ApriCot saute. 364
Bowl Krapel's.. 470
Brandy and Pru .... Cream sauce.
3&>
Bran HooIty sandwICh Bread WIth
Sunflower SftOs. 459
Br.... -Honey Wllltln, 234
Br.... MuH'ns. 486-81
Bratwurst and SaUftkraut. 365
Bread. qul(k. 48\-98
bel<Ing. al high all uudn. 693
Banana. 492. 492
·Chocolate. 493
-COCPnlJt. ""th Macadamia
Nuts. 493
Llghl.61S-76
Orill"9*-Splce.493
blsc..,us
B..,u(!;'mllk. 482. 482
Cream. 481, 481
C'(>am. WIt h Cheddal
Cheese and
Cayenne. 481
Cream. w,lh Fresh
He<bs, 481
Cheddar Cheese. 49/: 497·98
Cheese. w,lh 8Kon and
G<uy~e. 498
(oHee (ake
Apn(ot-Orang.e. 489
Cranberry or Che<ry. 489
Lemon-Blueberry, 489
Simple Connamon
Streusel. 489
THE AMERICA'S TEST KtTCHEN FAMtLY COOKBOOK
Bread. Qw(k (continued)
(ornbread
BI..,eberry Breakfasl, 496
Southern Skillet. 496;
496-97
Spocy Jalapeflo. 496
for Sluflong. 332
Sweet and cakey
Norlhern, 495-96
Cranberry-Orllnge NUl, 494
'94
[)a te-Nul. 494-95
,,,sh Soda. 498
'nsh Soda. ""Ih RII'Sins. 498
loaf pans lor. 7. 492
Popovef5.482-83
Popovers. Mulfin-Tin, 483
Pumpkin-Nul. 495
OUI(k Clm,,"mon Buns. 490.
,go
Zl.ICch,n,. 493
Zl.ICchin i. With Go lden RaiSins Or
Dried Cranberries. 493
see ..Iso Mult,ns; Scones
8read, yeasted. 455-80
Anadama. 461
!>ak"'g. at high alt ,tudes. 693
BaSIC Sweet Dough. 470-71
best flours for. 466
Challah. 462-63
locace;:Ia
Black Ohve and
Thyme. 468. 469
Parme'lan. 469
Rosem.lry. 468-69
Sage 469
Hot Cross Buns. 471
knead,n9 and shapong. 458
loaf pans for. 7. 4 92
Monkey. 460-61
Pllza
ClassIC Cheese. 4 75. 475-16
Deep-Dish Cheese. 478.
478-79
Dough. BaSIC. 474-75
tOPP"19~. Test K,tchen
Fa vorlle<;,480
Two 9-lnch Deep-Dish, 479
proor.ng dough for. 467
"Sing. tiPS lor. 467
rolls
Connamon. 474. 474
Oinner. R,ch and Tender
Ame<Ican. -IS5. 455-56
donner. shapong, 456
Sand"'lCh. Ameroclln. 457. 457
Butterm"k.4S7
Cinnamon SWift 459
HPn<!'/ Bran. With Sunllower
Seeds. 459
O.. tmeal. 459
Wheat. 457
StICky Buns_ 472. 472
Wh,te. Rustle. 464-66
Hearty Ol,ve and
Thyme, 464
RalSLfl and Walnut. 464
B'ead Pudding. 609
Breakf,ut Strala w,lh Sa .... sage.
Mushrooms. and Monterey
Jaek. 226
Breakfast Sira ta Wllh Spinach
and G.uy.... 225·26
Make'A~ French Toast
Cas",,"oie With Caramet-
~an Tapping. 237. 2J7
Make-Ahead Rum-RaiSon French
Toast Casserole. 231
With RaoSln$ and Walnuts. 609
24·Hour Omelet. 227
24-Hour Omelet w,th Pepper
Jaek and Ch,pall' Ch,les. 227
24-H\)Ur Omelet w,th Sun-Ofled
Tomatoes and MOnerella, 227
Bread(s)
crumbS. dry. preparing. 300
c'umbs. Ir"l:',ng, 16
crumbs. Iresh. prepa"ng. 300
crumbs. from Mel~ toast. 304
C'umbs, Japanese-style. 301
crumbs. store-bought, 301
d,pping Oils for, 35
1'"I:',ng.16
loal pans for. 1, 492
pita. cuuong. 35
P,ta Chips. Easy Homemadflo. 35
s-andwlch. buY'fI$I 4-5
SH a/so Bread. QUick; Bread.
YflI$t..:!. Bread Pudd,ng.
B,ead stufftng. Croutons.
French Toasl. Tort,ll3(s)
Bread stuff,ng
""Ih Bacon and Apples. 332
ClaSSIC. w,lh Slf9t and
Thy.,... 331-32
coolung separillle'Y 331
Cornbread for. 332
dryong bread for.ll2
Golden Cornbread-Sausage. 331
""Ih Sausage. Ptc:an~. and
AprICots. 332
Breakf,nl d,sh". 213-42
b-'Con and meats
Corned Bee f HlIsh. 240. 240
CroSO M'crowaved Bacon.
23'
Homemade Breakfast
Sausage. 238
Oven·F"e(I Bacon. 238
Red Flannel HaSh. 240
casseroles
Breakfast SUa'a w,lh
Savwga, MUShrooms. and
Monte ... ~ Jack. 22b
BreakfaSl 51ral<I w,'h
Sponac;:h lind Gruyere.
225-2&
Make·Ahead French Toast
Casse<pl. With Carllmel-
Pecan Toopofl$l, 237. 2J7
Make-Ahead Rum-RaiSIn
French Toasl Casserole.
'"
24-Hour Omelet. 227
Breakfas! dlshe's (COIlrnwed)
24·Ho\.lr Omele! wUh
Pepper Jack and Chlpotle
Ch Iles. 227
24- Hou , Omele! wil h
Sun-Cried Tomatoes and
MO~UI,ella. 221
Cereal
Chunky GranoloJ. 241
Classl( Granola. 24 1
TOIIs!1'd Gral'lOla, 242
Uillmale Oelmeal. 24 2
C.l!pes.230
C.l!pes. lemon -Rlcolla. wllh
Strawberry TOPping. 231
eggs
Benedlcl.214
Break',"! BufflIOlO. 220
Cheese Omelel. 222
Denver Omelel. 223. 223-24
Easy Cheese Souflle.
227-28
Easy Cn. ." Soullie Wllh
FInes Herbe~. 228
Easy Cheese Souffle Wllh
SPInach. 228
Florenllne.214-1S
Frled,216
Fried. SandWICh. 216.. 216-17
Fried. SandWICh, BBO. 217
Fried. Sandwich WIth
Pastrami and SWISS. 217
Frl II 8tll wilh Asparagus.
H~m, and Gruyere. 224,
225
Fllllala Wllh Parmesan and
Herbs. 224-25
Frlllata w,lh Sun·Dried
Tomaloes. Mozzarella
and BaSIl, 225
Hard·Bolled, 213
In a Hole. 217-18
HlleYOS Rancheros, 219
Poached. 214
Scr&mbled.218
Scrambled. In Pull Paslry.
'"
Scrambled. Me_i<;an-Style.
218-19
Scrambled. Wllh Ham a nd
SWISS. 218
Scrambled. Wllh Onion ~ nd
Herbs. 2\8
Soft·Bolled.213
French T0II5!. 235-36
French TOil$!. Stuffed, 236
Panukes.232
Blueberry. 232, 232
CornmNl. 233
German Apple. 233
Grahamc.~kes. 232
Wh.ole-W heat.232
potatoes
Hash Browns. 240- 41
Home Ffles. 239. 239
Spocy Red ~r Home
FflM.239
Breakfast drshe's (COIl/,nued)
QUIChe
Crabml!<'lt. 229, 229
lee~ and GOal Cheese. 229
Lorra Ine. 228-29
waffles
Bullerm,lk.234
Honey-8.an.234
Ove.noghl Yeasled. 235
Bnn.ng. contaIners for. 319
BrinIng dlfecllons. 315
Broccol.
and 8e-e1 S!,r·Fry. 359. 359-60
and Ch iC ken. Sk\lIel 2 111
wll h.208-9
ChIcken D,van. 307
chopping. 123
Easy Chod'en Calrones. 310. JIO
One-Pol ChICken and RICe. 311
preparing. 10< CrvdllH. 20
preparing and coolung. 120
Sausage. and Roosled ~ppers.
Orecchlelte WIth. \97. /97
skllhH
wllh Pine Nuts and
RaISIns. 124
WIth Red 9.11 Pepper and
Sweet Soy 5auc:e. 123-24
Wllh Toasled GarlIC and
Lemon. 123
SouP. Cream of. 99
SouP. Cream of. Light. 662
Brot h
beef. canned, laste tests
on. 100
chtcken
canned. flavor of. 100
canned 10< rec.pes. 3
cuttrng chicken legs for. 91
homemade. 91
Ri<;h. Pre.sure-Cooker. 451
tast e teslS on. 102
frl!'ll~""9. in coowenrent
Qorllons. 91
prep.!lflng. lIPS for. 96
removIng lat from. 92
SImmerIng. tIP for, lO6
T....key.96
vegetable. laste tests on. 97
Srownles
Bake·5ale. 518. 519
Frosted. 519
Germa n Chocolate. 519
Light. 680. 680
mak'ng fOlt .,j,ng for, 519
Peanut Butter SWift 519
UIt,mate Fudgy. 520. 520
Wh,le Chocolil te end
~rmlnl.519
Brown suga r
m""suring.609
ounce to gram conversIons. 695
for recIpes. 4
8.uncn menus, 689
8ru$C.hetta wuh Herbs. 36
Bru5chetta wllh Tomatoes and
BaSIl. 36. 36
8russels sprOUlS
prep.!lrong and COOkIng, 120
SI"llet ·Bralsed. w, l h Bacon and
Shalloh.124
Buckles,lndlv.dual
Blueoorry-Pecan, 602-3
Cherry·Almond.603
RaSQberry·Plstachro.603
Buckwheal. cook,ng. 163
Bulgur
cook,ng methocls. 163
PIlaf, Hearty. 165
Veggle Burgers. 666
Buns. HOI Cross. 4 71
Buns, Ouj~k Cinnamon. 490. 490
Buns. St Icky. 4 72. 472
Burgers
food safety precaullonS. 88
Perlect Hamburgers. 383
WIth Bourbon. Mustard. aod
ChIVe$, 383
w.th Chlpolle and Scallions,
'"
Ultimate Cneeseburgers. 383
PortQbello.88
shaping. li PS for. 89, 90
SkIllet
Clleeseburgers. 89
Hamburgers. 89, 89
Turkey. 90
Sloppy Joes. 87-88
Veggle.666
8uffltos. Breakfasl, 220
8utter
Compound. Garlic-Herb. 643,
643
compound. Pfepanng. 643
compound. Test KIlen...
FlI'o'OIltes.642
cr""mlng. wltn sugar. 516
(ultlng inlO Hour. 482
flav<"ed. for POpcorn. 43
freeZing. 16
OUn(e to gram converSIons, 695
sOftened. tests fOf. 527
laSle lests on. 2
BuIle<m.lk
Biscu,tS.482 482
Chess Pre. 569
Cold Cucumber Soup. 101
Colnlaw. Creamy. 72-73
Mllsned Polatoes. Light. ""th
Tllrregon.665
SandWIch Bread. 457
$ObSI.lutes for. 491
Wefll .... 234
Waffl .... Honey·Bran. 234
Buttemu! SQuash
peeling and CUlling. 103
Sag.e, and Almonds. Baked
Risotto WIth. 157
and SaQe. Pressure·Cooke r
R,sotto WIth. 453. 453
Sou~. \03. /OJ
8ullerS. frull
Apple 645
Cranberry-Pear. 645
Butterscotch
Cre~m Pie. 577-78
PuddIng. 607
Sauce. 652
C Cookies and Cream Icel>ox,
cabbage
Corned Beef and. 349-50
Creamy ButtermIlk
Colesl~w. 72-73
Cre~my New Yor k Dell
Coleslaw. 73
greet!. 62
~.62
red. 62
Red. BraIsed, 124 -25
Rolls. 5tutted. with Sweet and
Sour Tomato Sauce. 125-26
saltlrl9l1Od draining. 73
SoWOy.63
shredding. 72
5weet and Sour Colesl~w. 73
Caesar 511 1ad. 59
caesar Salad WIth SautMd
ChICken. 59. 59
Cake liour. 2. 539
Cakes. 525-58
Angel Food. 539-40
Apple Sna.ck. Easy. 550
bakIng. at high alt,tud.". 693
Barwtnll Chip 5""ck. 549-50
Birtnday. Ice Cream. 629
Bundt cakes. 543-45
cake pans for
Bundt , ratm9S Of. 545
preparing. 529
round. buymg sets of. 6
round. ratings Of. 528
sprlnglorm. buying. 6
sprlnglorm. ratIngs
01, 551
c.moIi Ie. Cream. 630-31
Caramel Turtle, 629
Catrot, 541. 547-48
Ginger-Orange, 548
light, 68\
with Nuts and RaISIns, 548
cI\4lo$I!Cake
Icebox. 556-57
Icebox. Key Lime, 557
Icebox Peanut Butter, 557
~rble. 558
New YOtk, 557. 557-58
New YOI'k, Light. 682,
682-83
Chllfon, 540-41
chocolate
Ali-Purpose, 526, 526
Bundt. lighL 684
Bundt, RICh, 54J. 543-44
Cupcakes, Dark. 534
Devll's Food. 536, 536
E~gency, 52~525
FIou.I."s. 551, 551-52
Germar., 537
THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK
Cakes (contmued)
Hot Fudge PuddIng, 554,
554-55
Whoopee Pies. 553-54
ClassIC Pound, 542, 542-43
Coconut layer. 537. 531- 3B
coflee cakes. 4 89
555-56
cuPClIkes. 5J4-35
de<:OI'atlng. IdeM for, 532
Double Chocolate and Peanut
Butter, 629-30
Frozen Snickers Ice Cream. 632
GII'ogerbrelld, 548-49
GI/'Igetbread WIth DrIed
FruIt, 549
Gmger Pound. 5 4 3
glazes for, 545
icebox cakes, 555-57
ice cream cakes, 629-32
Jelly-Roll, Easy, 552, 552-53
lemon Bur\dt. 545
lemon ChIffon, 541
lemon Pound. 543
M,nt ChIp Icebox, 556
Moe'" k;el>ox, 556
Mochll·Nul ChIffon. 541
Ne<:t""ne Upside· Down. 547
O.arlge Chiffon. 541
Orange Pound, 543
Peaeh UP$ide·Oown. 547
Pineapple Upside' Down, 546.
546
Plum Upside-Down , 547
pound cakes, 542-43
pouring I)3tter into pans, 530
S'Mores k;e Cream, 631
5pumoni,629
testIng for doneness, 538
Toasted Almond Icel>ox, 556
trimming tough edges
from. 530
upSIde-down cakes, 546-47
White layer, Classic; , 528
Yellow. Ali-PurpOse
Buttery, 527
Yellow Bundt. Classic, 544-45
Yellow Cupcakes. Easy. 535
see 4/$0 Frosllngs
Calzanes, Eas~ ChICken, 310, 310
Capers, about. 33
Caramel
.Apple and Cream Cheese
Turoovers, 602
Applas, 605
Apples, Chocol~te , 60S
Sauce, 65/, 651-52
Turtle Cake. 629
Carrot(s)
Cake, 547. 547-48
Gloger-Orange.548
light, 681
with Nuh and R~i $ ln5, 548
cutllr19 into "",tchstlCk$, 24S
CUIlIr19 on tke bias. 127
and 0,11, Tu"" Salad WIth, 71
Carrot(s) (conllnlJed)
GI~zed, 126-27, 127
Curried. with Currants and
Almonds. 127
WIth Ginger and
Rosemary. 127
Hone~·, WIth lemon and
Thyme. 127
WIth Oraoge and
Cranberroes. 127
Morning Glory Muffins, 486
ar\d Peas. One-Pot Chieken and
Rice with, 311
'!Ind Peas, SImple Chicken
F<lcassee WIth, 322
and Peppers. Garlicky 5tlr·Frled
5h"mp WIth, 273-74
Pickled. WIth C'!Iullflower lind
Bell Pepper, 657
preparIng. 10' CrudltK. 20
preparing lIf\d CooklO<;J. 120
Cashews
Buttered, OriSnge - Br~jsed Green
Beans WIth, 13S
and Currants, RICe PIlaf WIth. 151
Toasted Graoola, 242
Veggl(! Burgers, 666
Cas1j.f!roles
8.1ked Cheese TO'lelllnl
WIth Peas, R'!IdlCchlo. and
Bacon. 202-3
Baked Z,ti WIt h Tomatoes lind
Monarella, 203,20.5
Beef TortIlla, l56
break fast strata
WIth Saus&ge, MUShrooms,
and MOnterey Jack, 226
WIth 5ponaeh and
G,uy"e, 225-26
Candied Sweet Potato, 147
Candied Swellt Potato, with
Toasted Marshmallow
Topping, 147
Cheesy B.9ked Gnts, 161. /61
Cheesy B.9ked Grits WIth
Sausage and Bell Pepper, 161
Cheesy Baked Manicotti, 204
Cheesy Baked Manicotti WIth
Pea and MInt FiHn"". 204
Chod<en D,V'!I", 307
Easy Chlcken EnchIladas, 308-9
Fiesta, 310-11
\" .... g""
Chll'e", SImple, 205. 205-6
Meat, SImple, 206
Meat lind Cheese, light,
67/,671-72
Mushroom and Spinaeh,
Simple, 206
MacaronI and Cheese, Baked,
201,201-2
Make·Ahead French Toast,
Rum-Rlllsln, 237
Make·Ahead Frencil Toast
WIth Caramel·Pe<:an TOPPIng,
237,2.57
One·Pot Chtcken and RIce. 311
Casseroles (COflllf>ued)
One-PQt Chicken and RK:e.
Soulhwe<>leffi. 311
One-Pot Ctwcken and Rice WI\h
Peas and C¥rot,.. 311
pOI pie
Beef. 355-56
Chicken. 323-24
ChIcken. LIght. 674-75
Chicken. with Spring
Vegelables.324
Salmon and Leek. 250.
250-51
RICe. Creamy. 154
Shepherd'S Pie. 380
Sluffed Bell Peppers. 137
St"ffed Bell Peppers.
Ve-getaroMl. w,lh Spicy Corn
and Black Beans. 137.1J7
Sluffed Cabbage Rolls wltll
Sweel and Sour Tomato
Sauce, 12S-26
Summer SQuasll, Provenc",l-
Slyle.149
Summer Squash. wllh Fela.
Lemon. and Oregano. 149
Tamale Pie. 358-59
24·Hour Omelel. 227
24-Hour Omelel w'lh Pepper
Jack and Chlpolle Chdes. 227
24·Hour Omelet Wllh Sun·O....-<I
Tomaloes and Monar.II•. 227
cassoulel w,th Pork and
Kielbasa. 11.1 113-14
caSHron cookware. caring for. 497
Calallna Dressing. 53
Cat fish , Fried. 269
Calfish. Oven-Fried. 270
Cauliflower
and Bell PepPE!f. Pickled Cl!rrots
wllh.657
(QOking dlrecllQOS, 120
Curried 5klilel, Wllh
Cilantro, 128. 128
("II lng, 128
Gralln.129
wllh Ham and Cheddar. 129
With Leeks and Gnly're. 129
preparing. for Crud,I'S, 20
Celery, preparing, for Cf\ld,"s, 20
Celery Root and Parsnip, Ught
Scalloped POlaloes wilh, 664
Cereal
Chunky Granola. 241
C~uoc Granola, 241
TOiIISled Granola, 242
Uilimate Oatmeal, 242
Chal~h, A62-63
Chard and Sausage, Sparwsh·Style
Braised Lenlils wllh, 172
Choddo_
-Adobo Cheese Slraws. 29
Apple Turnovers. 602
SlIcon. and Scallion. Com
Muffins wllh. 485
and Bacon, Potalo Skins BlIk.-<l
Wllh,42
Cheddar (contmued)
Beef TO<llIIa ClIsserole.356
-Beer Spread. 22
Bre;lklaSI au"ilOlo, 220
and Cayenne, Cream BI$(:u,IS
"'11th. 481
Cheese Bread. 497. A97-98
Cheese Omelet. 222
Cheese Sauce. lhe
Ultim(tle. 636
Cheesy Baked Gnu. 161. /61
CheeSY Baked G"ts with
Sausage and Bell Pepptf". 161
Cheesy Nachos wllh Spicy
Beef. 41
Chicken Divan. 307
Coons,ll
Creamy Rice Casserole, 154
Creamy 51ovelOQ Mac: 'n'
Cheese, 200-201
Easy Chicken Enchiladas, 308-9
Fiesla CasserOle, 310-11
Grilled Cheese Sandwlc,,-"s, 80
a"d Ham. Caul iflower Gratin
wllh, 129
Holiday Cheese Ball, 24
Huevos Rancheros . 219
I,ghl. lasle tests on. 673
M<t<:aroni and C~.
Baked, 201, 201-2
Mac:aro", and Cheese, Loghl
Everyday,672
Mac:aro,," and Cheese, Light
Eve<yday, "'11th Ham and
Peas. 672
ave" -G"lIed- Cheese for a
Crowd. 80-81
Pressure-Cooker Cheesy
Mash ed Potatoes, AS2
and Roasled Pepper
Spread,23
Scalloped POI aloes, 1A2
Scrambled Eogs In Puff
Pllstry.221
Smoky. and Grainy Mustard
Masned PotalOft, lAl
Spicy Jalape/\o Cornbread. 496
lasle tesls on. 220
2A-Hour Omelel. 227
TWice-Baked Potatoes, 138
types of. 26
Cheese
ASiago, FMnel. a"d Salami.
Chef's Salad wllh, 68, 68-69
and Sea" Quesa(llilas, 40
8ne, Baked. en CroUt •• 30, .sO
Cheeseburgers. Skillet. 89
Cheeseburgers, Ultimale. 183
cheese-mak,ng 1)O'000e$$. 26
Cl'IeeSe pla!lers. assembling, 26
ChHsesleaks. Philly. 81
and Chicken Que-sadilln.39-40
Four-, PiZla. "180
glos~ry of, 26-27
graleno for, 11, 195
hard. grallng. 11
M(tcaronl and. Baked. 201. 201-2
Cheese (conMued)
Macaroni and, ught
Everyday. 672
Macaroni and. Loght Everyday,
w'th Ham a"d Peas, 672
Mac 'n: Creamy
Stovelop, 200-201
MO'1Ierey Jack
Beef Tortilla Casserole. 356
and Peslo, Twice·Baked
Potatoes "'11th, 138
Sausage, and Mushrooms,
BrNkfasl Slrala "'1111'1, 226
Peeo"no Romano. Oregano.
and OloYes, Sluffed Tomaloes
wllh, 1-48
Pe90er Jack and ChoDOtle
Chiles, 2A-Hour Omelet
wllh, 227
Provolooe and Salami SIIlad
Crosli"',34
semlsofl. grlltlng, 476
serv",g,26
Skiliel Chili Mac, 208
storing, 26
Si raws, 28.28
strawS, Tesl Kllche"
Fillvor.les.29
yogurl. P<ep.aI"lrog. 682
see also Blue cheese: CM-ddIIr
Cream cheese: Felli chees-e
Goal cheese, MOZlare11a
......
Parmesan; RICotta. SWISS
,
Cheesecekes
Icebox, 556-57
Icebox. Key Lime, 55?
Icebox. Pea"ul Buller, 557
Marble, 558
New York, 557. S57-sa
New York, Light. 682. 682-83
Chef's knives. 10
Cherry(lM)
·Almond Buckles.
Indlvtdua~ 603
Coffee Cake. 489
Dried. aod SIOUI Sauce. 373
Dried, Sauce, Saulted Turkey
CUllels Wllh, 325-26. J26
Pie. Lattice·Top. S65-66
SOU,, buy",g, 555
Sour. CObbler. 598
Chicken
Baked. Simple. 312
WIth Five-Spice PQwder and
G.nger.3'2
Honey-. w,lh Ginger and
Sov.312
wllh Honey and
Ml,Osta<d. 312
Wllh Lemoo and Herbs. 312
bfln,ng, conla ......,' tor. 319
b"nl"g directions 'or. 315
broth
caroned. navor of. 100
can"ed, for reeloes, 3
can"ed, laste lesl$ 0", 102
Chicken (OOfllmueci)
cut ling ch.ck.n legs 101. 91
homemad •. 91
RIch. PrHSllre·Cook ..., 451
cacclator•. 320. J20
Pr.ssur.·COOI< .... 444·45
SIow·COOker.4).4·15
ClI~ones. EiJsy. 110• .JIO
CaSSOIJlet wIth Pork ilnd
I<lelbil$<'!!,II.J. 113-14
CtwIsset.or. SIow,Cooker. 412-31
CU<fled. wIth ~IIS end
Potilloes. Slow·CooIee,. 416
ilnd Dumphngs.324-25
lind DumJ)llngs. WIth Leeks ilnd
Tilffilgon. 325
EnchlliKlas. eilsy.308-9
F,estil Cilss.,oje. 110-11
food safety pre(autlons. 297
F"C/ISSH. SlmDle. wIth Mush·
rooms, 122
FllciI,see. Simple. With ~as
ilnd Caff01S. 122
Filed. E ~ tra·C'unchy. 302
FrIed. E~tra·Crunchy.
e~tra·Splcy.102
gfliled
BBQ Beer·Can. 404-5. 405
Bone-In P,e('S. 405. 405-6
BUllerfhed.407-8
Bullerflled. alia Olavoll!.
407. 408
bul\erflred. carv.ng. 407
Bullerllred. wIth Pesto. 408
bullerfly,ng d"KtOOfll. 407
1<H>lib$. 417-18
l<ebabs. Aloha. 418
Noodle SOuD. 92
Oveo·F"ed. 304
PaPf,kash.321
Provencal 321
a.esIUf.·Cook .... 444
Slow-COOk"', 417. 437
"net R.c•. 0ne·Pot.1H
wIt h Pitas anet C.. "ots. 311
SOuthwestern. 111
nnslng. adv". about. 297
rOolS!
c .. rvlng.319
Lemon. 316. 318
prep .."ng chick.n for. 317
QUIck Gravy to'. 317
rOilsting t Imes for, 312
Slmpl •. 316
two chIckens lit one •. 316
and Vegetables. 319
WI!h 5.tusag. and Corn.
SIow·Cook.r. 435-36
saI.luhng. hPS for. 258
5klllet·Roosted TaffAgOn. 314
Slow'Cookt'r Moroccen Sp'Ced.
wIth Apr"o". 438
Stew. Celun Corn .. ncI. 321
Te<ly ..k •. 296
wIth WhIte Wine. Ta""gon
"nd Cream. SIow·CooIe....
43J. 433-34
THE AMER ICA ' S TEST k iTC HEN FAMILY COOI<BOOI<
Ch,cken (conlmued) Chicken breasts (eonfmued)
whole, cullIng up, 303 5.tUtHd. CAesar 5.t1...:!
WIngS WIth. 59. 59
ASI"n SPIced. 48. 48 sau teIng. liPS for. 258
cuttong.48 Stlr·Fned. and PlnNpple In
5ptcy Buffalo. 49 Swetland Sour Sauce. 293
UoI' also Chocken breasts St,,·Frled. w.th Gr....., Beans ....
(boneless. sklnles.s) Spicy Orange Sauce. 294
Chocken breaslS (bootless. sk,nlen) Stuffed. 304·5
Bake. AprICOt-Orange. 285 WI\h Pesta, lOS
a..;.e. (Janberry-Or"nge. 285 WIth S..".,·Dr,ed
Bake. "',"",apple. 2SS Tomatoes. 305
BSO. Indoor. 297 tasle test5 on. 285
brHdlng, 299 IlI$tlO9 for donenes$. 285
b" ....ng directIons for. 315 TortIlla SOuP. 93, 93
,,00 Broccoli. SkIllet ZI\I Chockpea(s)
wit h . 208·9 cookIng limes. 167
"ncI Cheese Ouesadillas. 39·40 Hummus. 33
chICken fmger1. prep'lfIng. 299 Hummus Wi th ROIISled Pepper
Cobb Sal...:!. 67 and L.mon CrOSlIn •. 34
Coconut $ooP. Th<lI. 95 Nort h Alrlcan Lamb Stew. 112·13
Cordon 81eu. 306 Slow-Cooker Mo roccan Spiced
CriSPY, 298 ChICken wllh AO"C01S. 438
Dev lled,299 SouP. MoroeC ... n·Style. 106·7
WIth GarhC and Md Tomato Stew.
Oregano. 298 Prenur"Cookef,442
M I~nese. 298 ChIcory. 63
Parmesan. 298. 299 Chile ga, lic sauce. 294
Dlyan.307 Ch,le(s)
Falltas. 308. 308 ch,potl.
Gnlled.404 cMned. about, 118
I<eb<>bs. 417-IS ·C.lantro Compound 8u1(er.
l<ebabs. Aloha. 418
Marsala. 287. Z87
pan·seared
'"
,lime Glaze. Pan·Seared
Shrrmp wllh. 272
cooklng lip,. for. 286. 291 ·Llme SPfeilld. 21
sauces for. Testl<itchen and Onran. TWICe-Baked
F"yomes.288·89 Pot:atot'$ w'th. 139
WIth Vermou th ancl ·Oran~ G~xed Cornish
TMrilgOfl Sauce. 286-87 Hens. 313
Parmesan. light. 673. 673-74 and Orange Sauce. 337
P>ccata. 290, Z90 Easy ChIcken EnchIladas. 308·9
Wi t h Black OhYe5. 290 hlIndh"9.3
Wllh PrOSCIutto. 290 Jalapel'\o·L,m. Oip. 18
PlzzalOlill.286 Me~lCan RIce. ISS. 155
Pot PIe. 323·24 Chlh
Pot PIe. lighl. 674·75 Bean. Vegetarian, 118
Pol Pie. WIth 5pfII'9 Beel, AII·American. 117, 117
Vegetables, 324 con Carne. Tel<as·St yle.
pound,n9.291 Pressure·Cooker. 439. 439·40
pressure· cooker con Cam•. Tel<as-Style.
alrya ..... 445·46 Slow·Cooker. 41 9
and RICe. MexlCan·5ty le. l.lIut.lng aromatics lor. 661
447·48 Turkey. 661
and Rice Wi th Lemon and Chill CrOlltons. 58
Scallions. 446·47 ChIli powder. taste tests on. 117
r"w. slicl"9. lor cu tle ts. 292 C/llf1OOS (cone-shl!rped siralner). 95
'aw. 511<;.,"9. lor skeweflng. 47 Chocolate
'aw. slicing. for 5t"-I,,es. 293 ·Banana Bread. 493
~''''Chinese. wllh HOI!>ln
brownIes
Bake-Sale. SIB. 5/9
V.naI9'ette. 70 Frosted. S19
ClaSSIC. 69 Ger~n. 519
C......ed.70 lIght 680. 680
Saillmbocca. 292 Pe.'lnul Bull... SWirl. 519
Sat. Wl1h 5QIcy Peanut DIPPIng Ult"""le Fudgy, 520. 5ZO
Sauce. 46. 46 Wh'l •. and Depperm.nt. 519
Chocol"te (conllnued)
c"kel
Ali-PurpOSe. 526. S26
Sundt, Loght. 684
Bundt. RICh. 543. S43-44
Cupcakel. Oark. 534
[)evIl', Food. 536. 536
Emt'roeoey. 525. 5.15
Flourlen.55/, 551-52
GetrTIII"- 537
HOI FOOoe Puddlno. 554
554-55
Whoopee Poes. 553-54
Caramel Apples, 605
Chunlc. Tnple. Pecan Pie, 573
COCQII pOwder. typ" Of. 555
cook ..,
Chocojate Chip. 810 and
Chewy. 499
Chocolate Chip. Light.
678-79
Chocolate ChiD Biscoui. 517
Diamonds. Hazetnut . 512
Tnpte. Thick and
Chewy. 505
-Covered Strawberries. 606
-Covered Strawberries DrlUled
wllh While Chocolllle. 606
Cream P,.. 582. 582-83
dark. tasle tests on. 535
dark. types Of. 4
'Dlpped Coconut
Mac¥oons. 518
.o.pped F<ozen BlInana$. 627
Double-. Puddlno. 601
Fondue. 606
Frostlno. ~rI<.. 530
Fr<ntlno. Milk Creamy. 529
GI,,«.545
Ice Cream. 620
Cake. Froun Snlcke;-s. 632
Cake. S·Mor". 631
Cl\ocoj"te ChiD. 620
DOUble. and Peanut Sutter
Cake. 629-30
MinI Chocolale Chip. 620
milk. aboul. 4
Mousse. 611. 611
Mousse. Mlir Shmftllow. 610-11
Mud Pie. 628
-O,,,nge Fondue, 606
Pots de er.me. 618, 618
SlIuce. 653. 65J
Sauce. Hot Fudoe. 653
T"rl Crust. 585
r"lIe.616
Trulne rll't. 588, 588
wMe. llbout. 4
see IIlso MOCh/l
Chowder
Cillm. light New Enolllnd. 6-63
CI"m, QUick. 115
Corn. 10;, 102-3
CUltlno and Orlltlno corn tor. 131
Fish. N_ England 115
Chutney. Green Apple. wllh
AprlCOIS and G",O"- 645
Chutney, Spocy Mango. 644-45
Cilanlfo Sour Cream. 428
Cmnamoo
Applesauce. 646
Bun... QUICk. 490. 490
Roll ... 474 . 474
Sntd<erdoodle5.505-6
Sp;ced Nuts. 2S
Slreu~1 Coffee cake
Simple. 489
SWirl Bread. 459
ClOPPIf>O. 116. 116
CitruS frulls
Citrus Glaze. 545
zll'5llng.640
see also speclhe Citrus fruits
Clam(s)
buYing and SIOrl"9. 218
and Chonlo. 5pamsh-5lyle
L1nguine Wit h. 189
Chowder. Llghl New
England. 663
Chowder. QUick, 115
Ciopplno. 116. 1/6
DIp With Bacon and 5calilons. 22
Indoor Clambake. 279-80
Paella tor a Crowd. 217
QUick Skillet Paella. 276. 276
Sauce. White. Longulne
Wllh. 189. 189
51eamed in 8_. 279
Cobbler. Fruit. 599. 599-600
Cornmeal S.SCUlt TOPPIng
for. 600
h-e!Jl fruit fillings for. 598
Gingered BISCUit Topp,OO
for. 600
prepanng. Wllh lrozen 'rult. 599
Cocktail party menu$. 688
COCQII powder
ounce to oram conversoons. 695
type<;; Of. 555
Coconut
-Sana"" Bread With Macadamlll
NutS. 493
Brown 5uoar and Rum-GI"zed
Pineapple wnh. 604
Congo Bars, 521
Cream Pie. 579. 579-80
German Chocolate Cake. 537
Granola. ClaSS IC, 241
Chunky. 241
Toasted. 242
layer Cake. 5J7. 537+38
Macaroons. 517-18
MiOCaroons. Chocolale-DipPl!<l,
'"
Morning Glory Muff,nl. 486
Pudding. 601
and Sesame. GrMOola Bars
Wllh.524
Se\ten-La~er Bars. 523-24
Snowball$. LIme-Glazed. 511-12
Coconut moll<
Chocl<eo Soup. Thai. 95
and Cilantro. Garloe-5cented
Mashed 5weet Potatoes, 146
Coconut milk (CO(l/Inued)
cream Of. buYing. 95
cream 0'. 537
Cr-.,m Pte. 579. 579-80
Curry Sauce, 511r-Froed Stlflmp
and Snow !>eM In. 274-75
FrostlOO, 538
Sauce. 5tlr-F"ed CUrried Tofu
Wllh.174
Th./II R.-d Beel Cu,ry. 360
unsweetened, about, 294
unsweelened. buYing, 95
COO
Saked. Boston, 256
Baked, Fasl and Crunchy.
252-53
with cal)ers. Tarra901'l, and
POlalo ChiPS, 25J
wltn ChipOtie. Lime. and
F"tos.253
wllh HOI"~,adlsh, GarliC.
and Breadcrumbs. 253
BraIsed. Provencal. 256-51
Braised. Veracruz. 257
BraISed. With Peperonata. 251
buYing lind COOking. 254
cooking. liP for. 253
Crab Imperllll, 280
New England FISh Chowder. 115
steamlno dlrecllonS and
urnes. 262
COlfee
Espresso Creme Brule.. 615
Frosting 530
Glau, 54 5
Ice Cream, 620
$" illso MOCha
Coff" cakes
ApnCOI'Oraroge, 489
CranDerry or Cherry. 489
lemon-Blueberry, 489
SImple Cinnamon 5 lreuwl, 489
Coonac and Mu-stard 511uce. 336
Colandets.12
Coleslaw
Cre"m~ Buttermilk, 72-13
Cre"my New York Dell 13
Sweel and Sour. 13
Collllrd greens
With Bolcon lind Onions. 134
With Kielbasa. 135
Condiments
Aloll.638
Apple Buller. 645
Bllrbecue Sauce, 635. 635
Caramelized Onion Jam woth
Dllrk Rum. 654
Cllramellzed Onions. 654 654
Corn IIf1d Avocado
Relish. 640-41
Cranberry· Orange Sauce. 647
Cranberry',""" Sutter. 645
Cranberry 511uce. 646_47
Cranberry s.auc. With Pears and
Glnoer, 641
Easy Bread·lInd·Buller
Pickle$. 658
'nd.~
CondIments (eQnllnu«l)
Easy DIll PicklH, 658
Green Apple Chutney Wllh
Aptlcol$ and GlllSIer, 645
Homem.de Mayonrw"5e. 638
HOrserMjlsh COCkta,1 Sauce, 44
Pickled c.rots WIth C.uloflower
and Bell Pepper, 657
PIckled R~ Oooons. 658
PIckled Succotash. 657
Refr'94!fator Jam
APrICot. 649
Pe<Kh, 649. 649
Plum. 649, 64'9
Strawberry. 649. 649
RoaUed c;.,rlic. 655
Roasted Red Bell i>eOJ)ers. 656
SPKY Mango Chulney. 644-45
Tartar Sauce. 639
Te~as·Style Barbecue
Sauce. 634-35
ConverSIons. mel "c. 694-95
Cookies. 499-524
bakIng. at hIgh aU,ludes, 693
ba~Ing. tIPS lor. 499
bakIng st\eets for. 6. SOO
"", Blondle,.S21
Congo. 521
Grllnolil. 524
Graoola. WIth Coconut lind
Se5ame.524
G,.anoIa. WIth Dned C,lIn-
berrIes and GInger. 524
lemon. 522. 522
Pecan. 523
RII!.Qbe,ry 5Q\UI,es, 521
Seven-l~. 523-24
b,scon,
Almond. 516-17
Chocolate ChIp. 517
lemon-An"e. 517
PIstKhio.517
brownies
Bake-Sille. SIB. 519
Frosted. 519
Ge, man ChOColate. 519
lI9ht. 680. 680
Peanut Butter SWift 519
UUimate Fudgy. 520, 520
Wh,te Chocolate and
Peppermint. 519
Chocolate. Triple. Thick and
Choewy.505
Chocolale Ch.p, BIg and
Chewy. 499
Chocolale ChIP. light. 618 -79
Coconut M;ocaroons. ~o11-18
Coconut MIICaroons.
Chocolate,D.pped. 518
Coconut Snowballs.
lime-Glazed. 511-12
cream.ng butter and
sugar for. 516
decoratlOlil.5lO
Dtamonds. Chocolate·
Hazelnut. 512
THE AMERICA ' S TEST KITCHEN FAMILY COOKBOOK
Coold", (conrmued)
dough. freezing. 508
Gingerb,eild. S13
Holiday. 508-9. 509
Glaze for. 50S
troubl .... hootong.512
Jam s"ndwlChes. 509-11
Mexi(;!ln Wedding. 513-14
Mol.lsses SpICe. S07. S07
WIth II Dllrk Rum Glaze, 501
WIth O,ange Essence. 501
Oatmeal. light, 619
OlllmeaJ·Ra'~n. 499-500
Peanut Butte'. 502. S02
Short bread. 514·15
Snkkerdoodles.505-6
stof!I'l!I.500
Sugllr.503. 503-4
G,ogered. 504
lemon-Poppy Seed. 504
light, 677. 677
light Almond. 678
light lemon. 678
lime, 504
Peppermint. 504
COOking 101
llvocados. buYln9 and
"penong.39
ba,b(!.cu'ng.403
bellns. cookIng. 166-67
beef roasts. buy,ng. 346-41
beef steak$. buying. 340-41
b,ead. kneadIng and
shap,ng.458
brelldcrumbs. types of. 300-301
b,in,ng.315
cakes. decorat,ng. 532
eaka. f,ost,"9. 531
capers. buyIng. 33
c,,",se. stor.ng and servong. 26
cheese platters. assembling. 26
cookies. bak,ng. 501
cook,e$. decorat.ng. 510
crudItes. p,eparong, 20
deep fry.ng. 269
essentolll eQu,pment. 5~15
essent,al lngfed .ents. 2-5
fish. buying and
cookIng. 254-55
fosh . steam,ng. 262
flambeing.l99
tood safety precautions. 15
freezing and defrosting. 16
gra,ns . cook,ng. 162-63
greens and lettuce.
types Of. 62-64
gu,de to thoe baSICS. 1
ham. buy'ng. 372
lentils. types of. 172
oI'VIiIS. buy'ng lind .tor'ng. 32
o~lets. p,epan"9. 222
pastil. cookong and
wuc.ng.178-19
pastil dough.
troubleshootong.191
po<k. cookong. 366
pUff pastry, WQ,kong w,th. 28
CookIng 101 (continued)
,Ice. cookIng. lS2
5andwoch·mak,ng.83
slow cook,ng. 421
smoked 5almon. types of. 31
vegetable$. grilling. 416
vegetables. prepaflng and
cook'ng. 120-21
Yfltst. buy,ng and storIng. 462
Cookout menus. 689
C~"
iIIld Avocado RelISh. 640-41
best CookIng method for. 129
and BIIICk Beans. 5po<:y.
VCI9I!taroan Stuff.-d EMil
Peppers w.th, 137. IJ7
lind ChICken Stew. C.IUn. 321
Chowder, 102. 102-3
on the Cob. 129
cutting. for 'rltte,s, PVdd,ng.
and Chowder. 131
Fiesta Cas~role. 310-11
F"tters, 130, IJO
grilling. p,eparlng for. 417
g"lIing di,-.:tlons. 416
One-Pot SOothwestern ChICken
and Rice. 311
Pickled Succotash, 657
Pudd,ng, C,eam~. 130-31
Salad, F~h. w.th Black BelIN
and Tomato. 18
and Sausage. Slow'Cooker
Chocken w'th. 435-36
Succotasl'l,131
lllrnele Pie. 358-S9
Cornbrelld
Bluebe,ry Breakf",t. 496
Northern. Sweet and
Cak~. 495·96
·Sausage Stuffing. Golden. 331
SOothern 5k,lIet. 496. 496-97
5picy Jalapel'to. 496
for Stuffing. 332
CornISh hens
APfICot·G,nger Glazed. 313
Ofllnge'Ch'POtie Glazed. 313
Cornmeal
Anadarne B,ead. 461
best. for polenta. 159
8'5CU.t Topping. for
cobbler. 600
cornb,ead
Bluebe,ry BrellkfaSI. 496
Southern 5k.llet. 496-
496-97
Spiey Jaillpel'oo. 496
fo, St uffi.-.g. 332
Sweet lind Cllkey
Northern. 495-96
Corn MuH,ns. 485
Ap,lcot lind. w.th Orange
Essence. 485-86
WIth Bacon. Cheddar. lind
Scallion. 485
Creamy Polenta w,th Bulter and
Parmesan. 159. 159
Ireez.ng.16
 Cream cheese (COIItlfl\JEtd) Curry(oed) (contmued)
Cornmeal (cOrItmved)
Indian Pudding. 610 ",reads. Test Kitchen Singaoore Noodles. 211-12
F"lIO<ltes.23 Skillet cauliflower With
Paneakes.233
Polenta with Roasted Tometoes Stuffed Chicken Brust$. 304·5 Cilantro. 128. 128
and Fresh M02ZareU". 160 With ~to. 305 Spoced NI.I\$. 2S
Tamale Pie. 358-59 With Sun-Dued Thai Coconut Chicken SouP. 95
types 01. 160 TOlTllltoes.3OS Thai Red. Beef. 360
Couscous SlI1ffed F..ef1Ch Toast. 236 Tofu . Stlf-Fri&d. With Coconut
cooking method •. 163 Creme Anglaise. 651 Sauce, 174
Curried. Aromatic. 16<1 Creme Brulee. 6/4, 61<1+15 Yogurt Maronade. 418
Wllh Lemon and Herbs. 16<1 Espresso. 615 Custards, 612-1S
Crab(meat) Tea-Infused. 615 Chocolate Ttllle. 616
Boil. Maryland-Style. 281 Creme c..,amel. 612-13 Creme BrUl4le. 614. 614-15
bUying. 21 Cr.s. 230 ESPles'iO.61S
Cakes. 281-82 Cooking. tiPS lor. 230 Tea-Infused.61S
Creamy Seafood Salad. 72 fill,rog lInd folding. 231 Creme Caramel. 612-13
O'l). Baked. 21 fillings lor. Ten Kitchen fa .... ly·styl. lIan. j)l1!PII..ng. 613
Impetlal. 280 FallOt.tes.231 Fresh Fruit Ttllle. 616
Ouoche. 22'9. 229 Lemon·Rio:otta. With Strllwberry Cuttong board$. 11
Spfead.23 Toppon9.231
Stuffing. Baked Flounder CriSPS
with. 257-58 Apple. 600. 600-601
CranbenY(les) for a CrOWd. 601 o
Dairy prodl.lcts. 3
Applesauce. 6<16 Peach. 601
-Apple Turnollers. 602 Pear. 601 See al~o Butte.; Cheese; Sour
-Ba lsamIC Dressing. Lowfat. 51 C'OSlInl.301 cream: Yogurt
Coffee Cake. 4 89 Crostlnl tOPPingS. Test KI]Chen Date(s)
D.. ed. and GInger. Granola & .., FallOtltes. 3<1 -Nut Bre"d. 494-9S
with. 524 Crouton'< and Parsley. Ind,an·Spoced RICe
Dried. Zucchlt'll Bread Chll'.58 Pilaf wllh. 151
with. 493 GarlIC. 58 Stuffed With Parmewn. 24. 24
Fresh. Apple Poe wlth_ S61 He-<bed, S9 Desserts
Ice. 626 P"rmesan. S9 cako». S25-58
and Orange. Glazed CanolS Ilrep.afl"9. tiPS for. 58 cook,es ..nd bars. 499-524
with. 121 Spiced. 58 custards and ouddlngS. 607-18
-Orange Chicken Bake. 285 Cucumber(s) dessert sauces. 6016-53
·Orange Mulfins. Light. 611 -Cuny Dip. 18 frozen desseru, 619·32
·Orange Nut B..ead. 494. 494 Easy Bread·and·BLlller frUit oesserts. 589-606
-Orange Sauce. 364 Pickles. 658 pies and t"rU. 559-88
-Orange SCones. 488 Easy Dill Pickles. 658 see .,150 SPeCifiC dessert
-Pear Buner. 645 Gazpacho. 108. 108 categones
Sauce, 646-47 Seeding. 108 0111 Pickles. Eaw.658
Sauce. CWange. 6<17 Soup. Cold. 107 Dinner Inf!f1US
Sauce with Pears and G;~r. Cupc"kes Chrostlnlls.691

'"
-Walnut-CWaroge Muffins. 484
Wild Rice Pilaf. 153, /5J
Dark Chocolate. 534
Easy Yellow. 53S
Strawberry ICe Cream. 632
Company's Coming
Dinners. 687
Dmners to Setvfl a CrOwd. 68B
Cream. buYing. 3 Curd. lemon. 586 EaSIer. 692
Cream. for whipping. 3 Cu.."nl' New Yea,'s Elle. 691
Cream. Whipped. 650 lInd AlmondS. CI.I"'ed GI"zed PasSOIIfIr Seder, 692
Cream cheese Carrots With. 127 Sl.Inday Dinners. 687
and Caramel-Apple and Ca~hews. Rice Pile I With, 151 Thanksgilllng, 690
Turnallflrs, 602 Cre.oom s<:ones With. 487-88 Valentine's Day. 692
c,,"secake Curry(,ed) DIPOmg Oils fot S.ead, 35
Icebox. 556-51 Carrots. Glazed. With Curran" Do,"
k:ebo ... Key lime. 551 and Almonds. 127 Artlchoke·Fennel, 18
ICebo... PearM>! Butter. 551 Chicken SoIIIcI. 70 Caramehzed OnIOf'l-Garbc. 18
Marble. 558 Chicken With Peas and Clam. With Bacon and
New Yor\<. 557. 551-58 Potatoes. Slow-Cooker. 436 Scalloons.22
New Yori<. light. 682. Coconut Sauce. St"-f,,ed Crab. Baked. 21
682-83 snrtmp and SIlow Peas Creamy -caesar: With
Frosting. 541 on.274-7S parmesan and Ancnovoes.
Frosting. light. 681 Couscous. ArolTllltic. 164 17.17
Frosting. O range, 541 -Cucumber DIP, 18 Cucumber·Curry, 18
GI .. ze, 545 Lamb Stew. Pressure· Cooker. Fast Torn"l o Sals ... 39
light and fat-free. taste lests 441_42 Gre(ln Godden. 17. 17
on,683 paste. Jarred. al)out. 9S GLla<;"mole.38. J8
DIps (COntlflUed)
Guaeamole. Llghl, 660, 660
Jal",pel'\o-Llm.,18
Lemony Fel'" 18
lower lal \IPS far. 19
Olive. 18
PesIO.18
qylek lind NSY. T'!I Io(,tehen
Fall'O(Iles. 18
RoaUed Arllehoke, 659
~Isa, 18
sPinach
wIth Blue Cheese and
Bacon. 19
CI~ntro -Limt. wIth ChlPOU,
ChIles. 19
Wllh Feta, L-.non. and
Oregano, 19
Herbed. 19. /9
Sun-C"ed Tomato and Besil 18
S~ a/fO Fondue
Drenlng. bread See Bread stu/flng
Dfeulng. salad
Blue Cheese. 54
C.lIahna. 53
Cranberry·BaI$llmlC. Lowlat. 51
<:reamy. tIPS lor, 54
Creamy Garlle, 54
GrHn Goddess. 55
Gfee<l Goddess. Low/al. 55
Iowlat. tIPS for prfl),/lfll'lg. 57
Orang.·Llme. Lowlat. 51
Ranch. 55
Ranch. Low/at. 55
Roasted Garlie:. Nonfat, 56
Thou$llnd Island, 53
..... iJlso VI!'\IIogrtU.
Dumpl.ngs. Chle:ken and, 324-25
Dumplings, Ch,e:k", and, wllh Leeks
and Tarragon. 325
Dulch ovens. 5, 106
E ElectrIC gflddles. 236
Eggplant
Ba~ed 5Mpper Fill.ts WI't.
Roasled RallltouIII •. 267
9"llIng d,rections. 416
Parmes8n. Il2. 132-33
Pasta alia Norma , 19.4-95
Roasted Rataloulile. 133
Egg(s)
Benedle:I.21.4
Breakf""1 SumtO$. 220
bflnglng 10 room
lemperalUff, 527
buYIng and ~ I Oflng, 213
Cheese Souffl •. E""y. 227-28
wllh FInes Herbes, 228
WI\h SpINKh. 228
DevIled • .4.4
w.lh Anchovy and BaSIl, 44
.... ,\h Tu!'\ll. capers. and
ChIveS, 44
Drop Soup. 94
FlorentIne. 214-15
THE A MERI CA ' S TEST KITCHEN FAMILY COOK800K
Ego(s) (conlmued)
lood w fely precautions, 215.
m lood mIlts. 140
Ffled.216
SandWIch, 216. 216-17
SandwICh. sea. 217
SandWICh. wllh Paslraml
and SWISS. 217
Inllala
wllh AsPliragus. ~ and
G<uye-e.224. 225
Wllh Parmes;oon and
Herbs,22.4-25
WIth 5un·DfI~ Tomatoes,
Monarella. and Basil.
22'
H"rd-Bolled.213
m a Hole. 211-18
Huevos Raoc:heros. 219
omelet(s)
C~se. 222
Denver. 22l. 223-24
filhngs lor. Testl(,tchen
Favorotes. 223
prepaflng. 222
Poached,21.4
oUlche
Crab~t. 229. 229
Leek and Goat Cheese. 229
Lorrame.229-29
PfI'PII"ng. lIPS lor. 229
Sal<td. Classic. 71
Sctambl~, 218
wllh Ham and SWISS. 218
Mexlcan-5Iyle, 2l8-19
w.lh OnoQn and Herm. 218
pro:'pMr.ng. tIPS for'. 218.
'"
In Pull Pastry. 221
SIzes. wb!illtutlOn chao-t. 230
50fl·Bolled.213
taste tnts on. 215
wh,les, be"lrng. 539. 541
whoIn, foldlr>g Ill. 612
EIe<;;trlC knile sharpeners. 11
EIe<;;tronlC Ilmers, 9
Enchllad"s. Easy Chicken, 308-9
EnchIlada Sauce, Fast. 309
End,ve. Belgi8n. 62
prepa"ng, lor crudlt~s. 20
EQUIpment .• a t ings 01
bakIng dlsh"'S. 6
b",klng ,t.eets. ri m med, 6
baking siones • .476
blenders, 14
charco,,1 grills. 399
cheere g'''lers. bo>< or
ConlCal,11
cheese g."ters. rOI"ry. 195
colanders. 12
cookIe sheets. 6. SOO
CUllIng boards. 11
Oulch ovens. J06
ele<;;lroe g"ddles. 236
electronoc hmers. 9
,,,t sePII.ators. 92
Eo",pment. ratIngs 01 (conlfffUfld)
ltame t"mers. 160
lood processors. 14 542
lood slorag. e:onlaonel'l. 12
garlic Pfes5tS. 187
gas g,,11s. 396
'01,,11 bru$hts. 392
IC. C•.",., machrnes. 624
IC. cream SCOClP' 625
k.tchen scal". 8-9
knlf. sharpeners. electroc, 11
knIVes. e:llel·s. 10
knIVes. oysll!f'. 50
knoves. Pllflrlg. 10
knIves. serralrtd. 10
knIves. st."k. 342
mandoll .... s, 1.42
meaSUflng CUPS.
adjustable. S06
measuring cups. dry. 7
meaSllrong cups, lIould. 7
measuflng spoons. 7-8
meal pounders. 307
mixers. hend-held. 514
mixe.s. slan.dlng. 466
mlllfrn IIns. 484
pans. Sundt. 545
pans, loal. 492
PIIns, rooSllng, 329
pans, round cake, 528
PIIns. sp"nglarm. 551
pans. lart. S86
pa.chment paper. 12
pepper mIll$. 12
pre platt •. 563
plastic wrap. 12
pOtatO mMhe<S. 146
POt scrubbers. 12-13
Pfessure cookers. 450
rotling PIns. 11-12. 562
Wl<td spInners, 56
wucl!f)ans.5-6
sllears. kllcllen, 11. 297
sk,ll.ts. nonstiCk. 217
SkIllets. tradItional . 5
slow cookers. 423
,pawlal. fish, 249
spatulas. heat·sale rllbber.
22'
spatulas. offset. 533
straln • • s (chincHs). 95
thermometers. rnst"nt-re<td, 8
tnermometeu. oven. 8
tongs. 9, 412
torChes, klte:hen. 615
vegelabl. Ofel...,. 11. 127
V·racks.328
w"ffle Itons. AmarICiln-"yl •.
,3<
whllks.650
EQurvaltn1$ and e:onverSlonS.
694-95
Escarole. 63
5,c.I"",·5tyle Beans and
Gleens.171
Espresso Cr..... 8r"I"" 615
F FIsh (con(!rwed)
Flli,tas
ChIChn. 308. J08
preQllr'"9. on lilt! 9,,11. 387
weelmogh! SkIllet. 133. .133
Fill Se()II<;ltors. 92
eo,,,,,,
-ArtIChoke D,p. 18
Sta,K'(!. wIth White W,ne and
Parmesan. 133-34
&",$4(1 Cod Proven<:al. 256-57
braISIng. preparing for, 114
grllhng. preparIng lor. <1111
g"II'ng d"lICtoonl. 416
Ofa>lQe. and Olives, CrNmy
OrlO Wllh. 165
and Parmesan, No-Cook
TOtT'I.)IP ~ue. wIth, 180
Sal"mi. lind Asillgo Chfise.
Chef 's Salad WIth, 68, 68·69
Sweet ':>011110. and Leek. l,ght
Scalloped Potatoes with. 664
Fela elle., •. 26
K.. lamala Oh~. lind O.egllno
ellees' St,,,ws, 29
Lemon. and Oregano, SP!llIlCh
D,p WIth. 19
Lemon. and Oregano. Summer
SQuash Casserole WIth, 149
and Mont . Sauteed P9as
w,th,l36
Oh"1!s. lind OrI!gaOO. Roast
Potatoes With . 141
ltnd Qllv.s. No·Cook Tomato
s..oc. wllh. 180
and 011,,", W,ltl'd SpinKh
~wlth.66
Feu~, ...
Alfredo,191
Allredo. Loght. 667. 667
fresh. taste lesl s on. 667
prapa"'19. 191
WIth Shflmp. Tllt.a"on, and
Cre .. m.2oo
F'g TopPing. Honeyed. for
O .. tmnl.242
Fish
Beer·Batter&d F/I&d. 270-71
Cheuope .. ke·5tyle.271
with Gllrllc and Herbs. 271
Tacos. 271
brill Sing. tips for. 256
bre.,dlng. "PS for. 269
buYing. 247. 254-55
Calhsh. FrI&(!. 269
Callish. Oven·F,,&d. 270
Chowder. New England. 115
hllel$. flopPing . top lor. 259
Flounder. Baked. Wllh Crab
Stuffing. 257-58
'roz..,. buying ~
defro",,,,,.253
9",1,,,,,. tips for. 413
Haddock. Pan·Sear..:l. wllh
Warm Roasled Pepper and
Bull RelISh. 264
hallbul. buying. 264
Food safely precaulions. 15
Halibut. Pan·Se<I'ed. With Warm I'Hz'ng and delrpSII!19 foods. 16
Che-rry Tomato ReliSh. 263 groond meat bt.Ir~rs, 88
halibut st ..... ks. t<lmmlng and POlato salad, 74
se<V'''9. 263 raw ch,ck..,. 297
raw. removing skin from. 252 raw egg yolks. 637
red Sf'IiIPP&I'. buying. 267 slow cookers. 432
sauteing. tiPS lor. 258 undercooked eggs, 215
snltppef. buytng. 267 Food storage Cont .. ,..... S. 12
Sn.i\pper Fillets. B<lked. Wllh Fool. Rhubarb, 594
Roosied Ratatou,lle, 267 Blueberry·. Wllh GInvet' 594
"'. Am .. nd,ne. 260
Strawberry', ~94
FreeZing and de'ro§\lng foods. 16
Bundles.Sle"med. French T~$t 235-36
ASlan·Fl<lvored. 260 Casserole. M.,ke·Ahead,
Bundles.Sleamed. f;!lJm·RalS.n.237
With Veget ables and Casserole. Make-Ahead,
T"""90n. 260 w,th C.'amel·Pecan
buyong.260 TOPPing. 237. 231
Meunlere w, t h Browned Slulled,236
Bu tt er and Lemon. 259. F"He,63
m !'rlUala
Steaks or Fillets. Gr illed. 415. 415 wll h Asparagus. Ham. and
Sleaming dlrecllons arid Gruyere. 224. 225
limes. 262 With Parmesan and Herbs. 224-25
Swordfish. Pan·5l'i1,ed. with prepa"ng. 225
Orange'Ap"col Sauce. 266 With 5un·D"ed TOmlltoes.
teslong lor doneness. 257 Mozzarella. end sasll, 225
T,ool. Roasled. Sluffed Wllh Fntleu. Corn. 130. IJO
Bacon and SPInach. 266·67 Frosllngs
TrOOI. 5mok&d. Moosse. 21 appl~Ing to cakes. 531
va"elJeS and cooking Chocola!e. Dark. 530
methods. 254-55 Chocola\e, M,lk, Creamy. 529
and Vegelable Packets. COconut. 538
Summery. 267-68 Coffee. 530
whole. buYing. 412 Cream CI>efl.e. ~47
Whole. Grilled. 412 Cream Cheese. Light. 681
see iIIso Anchovy("s); Cod. Cn!am Cheese. Orange. 547
s",1mo-n; Tuna !'lulter-Nuner.S33
Fish sauce. 294 Orange. 530
Fish spatulas. 249 Pe-¥lUt Sutter, 530
F've'spoee powder, 295 Peppermint. 530
Flame lamers. 160 5evan·M,nu!t. 533
Flounder. Baked. Wllh Crab Vanilla. QUick and Rich, ~30
Stuffing. 257-58 Frozen desserts. 619-32
Floor adding alcollol to. 624
..1I·pUrpose. laste tesh on. 2 Chocolale·D,pped Frozen
b read. about. 2. 466 Bananas. 627
buying and sl orln9. 2 flavored Ices. 626
cake... bout. 2. 539 lea c'eam. 619-32
cuU'ng bul ter into. 482 Ice cream pies and treats, 627-32
' reezing. 16 sherbets. 622-23
00nc<.' 10 gram conversions. sorbets. 624-25
'"
soUong.539 Fru"
SfHI also sp«,(" c.. reganes
FocacCla c itrus. zeston",. 640
Black Olive and Thyme. 468, O<led. and Connamon, StovetOP
RICe Pudding With. 608
'"
Parmesan. 469 Ofled. Apple P;e With. 561
Rosemary. 468-69 Oned. GlOger~ad w'lh. 549
Sage. 469 Fresn, Tart. 587. 587
Fondue. Chocolale, 606 Fresh. T"n •. 616
Fondue. Chocolate·Ora~. 606 IlUfMS. fOt baked goods. 679
Fondue pots. k~,ng foods wa,m Summer. F ...·Form Tart.58J.
In. ISO SS3-84
Food mills. 140 SH also FrUII desse'lS. $pfN:,fit;
Food processor s. 14. 98. 542 fru,rs
Ind ex
Fnllt desse.u. 589-606
Apple Turnovers, Easy. 60/.
601-2
Q!'amel-, and Cream
ChHse_602
Cheddary, 602
-Cranberry. 602
Suga. and 5poce. 602
Bananas Foster, 592
B,own Sugar and Rum-Glazed
Pmeal)l)le WI! h Coconut, 604
buckles, .nd.vlCl...al
BlueI)e,ry-PlKan. 602-3
C""rry-Almond,603
Raspberry-P.~ tKhlO, 60l
Candled Al)l)les, 605
Caramel Apples. 60S
Chocolale Caramel Al)l)les_ 60S
Chocolate-co....&C!
Strawbemes,606
Oflnled Wllh White
Chocolate, 606
Chocolate Fondue, 606
Chocolate-O.ange Fondue, 606
Cobbler, FfIJ't, 599, 599-600
Apflcot,59B
Blaekbe,ry. 59B
Blueberry, S9B
Necta"ne, S98
Peaeh,59B
Plum,59B
RaSPbe<ry, 59B
Sour Cherry, 59B
5traw~ry, 598
Strawbefry-Rhubarb,598
CflSPS
Apple, 600. 600-601
for a Crowd, 601
Peach,601
Pear, 601
Easy Tarte Tattn, 603-4
Fool Rhu~,b. 594
Blueberry-, wnh
Ginger. 594
Stfawber.y·, 594
napoleons, QUICk
lemon-BI~be.ry, 595
RIISl)berry-Almond.595
St r ~wberry. 595
Peer Tatm, 604
Poached Pears in 51).ced Red
W.ne, 593
Poached Peers with
Vanilla, 593
Roasted Peaches Wlth
Rasl)berry Sauc•. 604
salads
Gmgered Honeydew.
Mango. and BI~berry,
590
PI~ and K.wI, w.th
Mint and l.~ 589
Strawberry. BluebItrry. and
Neeta".... 591-92
Strawberry Shortcakes. 596-
596-91
Summe. Be,ry G.at.n. 591, 597
THE ... MERIC ... ·S TEST KITCHEN F... MllY COOKBOOK
G Goulash, 8ft', 1\1-12
GarliC
Aglio e OlIO, 193
cloves, smashing_ 94
Croutoo~ 58
Offl!;51ng. Creamy. 54
Garhcky Shr-F .. ed Shriml) w.th
Carrots and Peppers_273-74
-Herb ComPOUnd Butter, 643.
6<,
-Hoes ... Sauce. 364-65
Mashed Potatoes. 140. 140
Mashed Potato-es w>th Chives
and. Ught. 665
mash.ng to a !)aste, 141
!)fesses for, 187
I)uree~ for Iowf~t dress'ngs, 57
R,sOUo.157
Roasted, 655
DreSSing, Nonl"t. 56
-Pesto Sou r C.eam. 63B
slow-cooking. 193
toast'ng, for I)esto, lB2
and White Be"n Soup, 105.
105-6
Gazpacho. lOB, 108
G,nger
Al)I)lesauce.64 6
coons, smashing. 94
Crystalhzed. Apl)le Poe
w.th,561
and O..ed C....nberroe-s;. Granola
Bars w,th. 524
and F,ve-$ptce Powder. Baked
Chicken With, 312
Iresh. about. 295
G,ngerbr-.::l.548-49
G'ngerbread Cookies. 513
G'ogerbread With Otoad
Fruit. 549
Gingered BISCUit Toppong, l or
cobbler, 600
Gingered Honeydew, Manoa.
and Sl ....berry Salad. 590
Gingered Sugar Coo!<.,es. 504
grat'ng,48
-HOIsln Glaze, Pan-Seared
Shriml) With. 272
Ice C.eam, 620
-O,ange Carrot Cake. 54B
Pound Cake , 543
Scones.48B
and Soy. Honey-Baked Choeken
w'th.312
Glazes
fo. cakes, 545
lor g"lIed loods. Test Kitchen
Favorites, 414
lor Holiday Cook;es., 50B
lor pOri< foaSt. Test Kitchen
Favol"lles. 370
GoiIOt cheese. 27
Holiday Che<tse Ball. 24
and leek Ouoche. 229
and Shallot~ Spo"",h With. 145
S!)fead. H.erbed. 22
and Tomato CrOS\ln •. 34
Goulash. Beef. Slow-COOI<er
Hunga,i,n, 423
Grahamc,kes. 232
Graham C'lICker Crust. 578-19
Grains
cookln{! chart 162-63
tlavorln{!. ideas lor, 162
'reeling, 16
mlcrowave cC)olnng
d,rectlon" 162
pltaf·style di.e<;t oons, 162
StOYetOl) cOQlc'n{! d"Kt'ons. 162
SH al$O spet:.if" f/f/llins
G.anola. Clanoe, 241
Chunky, 241
TOIIsted,242
Granola Bars, 524
w.th Cocon", t and sesame, 524
wlth D.iflf C.anbeffles and
Ginger. 524
Gral>elrull Ice, 626
Gr/lpef'ul t So, bet , 625
Grape Ice, 626
G.al>e$ and B,lu.mic Vinaigrette.
Tuna Sal,d with, 71
Grillers. ch"se. n, 195
Grlliins
CaUliflower. 129
Cauliflower. with Ham and
Cheddar, 129
Q!ulillower. w,th lHl<s..,d
Gruym.129
Sommet SeI.-y. 597, 597
Gravy
Ail-PurPOSe. 633. 6JJ
·cne.aters.- taste tests on. 634
Easy Turkey. 329-30
OolCk. for RoIIIst C1ucken, 311
Green beans
Bra,sed
Orange·, With Buttered
Cashews. 135
Sk.llet-, 135
Tornata- , w,th BaSil, 135
Nlcolse 5.llad, 66-67
prepa.lng, for crud'tes. 20
preparing ao<l cook,ng, 120
St ir·Ffled Chicken With. In 5picy
Orange Sauce, 294 --../
Three·Bearl Salad, 77
Greerl Goddess Dressing, 55
Green Goddess O.ess,ng, low'at, 55
Greens
and Beans, Sic,lian-Style, 171
!)fel)1lckaged. ta ste tests
00.56
I)rel)a"ng, to<" Simple
salads. 51
salad, tOSSing and areSSIn{!. 58
Salad Bowl p.zxa, 480
stor.ng. 61
va ..etle, 0/, 62 -64
washing and drying, 66
see #JIso spet:.Jfic gfHIIS
Gremolala. about. 382
Gtoddles, .IKt"C. 236

G...lhog, 383-418
charc~1 grolls
iKldlng smoke flaViJrs
10,397
bUIldIng fife In. 385, 386
ral lngs of. 399
common mlSt&l<tI,
aVOIdIng. 396
d"K!lOns arod tIPS for. 403
gas g<l111;
... dd,ng smolte n... vors
to, 397
che<:klr.g proP<'lne fue l
I""els. 404
rallngs Of, 396
g,,11 brushes. 392
ludglng he ... t temperature 385
smoke flaViJr s .rod woods
for. 399
Grots
Cheesy Baked, 161, 161
Ch...sy Baked. WIth Saus~ 9!!
... nd Be ll Pepper. 161
O ld-FashIoned 5toveloP, 160
taste teslS on. 161
GooKamQle, 38, J8
G.......:amoIe. llghl 660. 660
H -Garl,c Sauce, 364-6S
Haddock. Pan-Seared. WIth
Warm Roasted Pepper and
BaSIl Rahsh, 264
Hall-and-hall. fat·free. taste IeSIS
On. 662
Hahbo.lI
bUy'ng, 264
Pan-Seared, WIth Warm Cherry
Tomall) Rehsh. 263
sleaks, lrommlng and
servIng. 263
H.m
Aloha P,zza. 480
Asparagus, and Gruyere
FrJltata WIth. 224 225
bone·,n and boneless. taste
tesls on. 372
carv'ng III'S, 373
arod Chedda., Caullftower Gralon
wllh.129
Chef's Salad, 68
Ch,ck~ Cordon 81eu. 306
Cubano SandwlC"'S. 86
del,. laste lests on, 87
Denller Omelet. 22J, 223-24
Hopp,n John. 170
an<! Peas, light Everyd.-.y
Macaroo, an<! Cl'leese
Wllh,672
Potato, lind P... rsley Omelet. 223
Scrambled Eggs In Puff
Pastry. 221
shank·end, buYIng. 373
Sporal-SllCed. 372. J72
splfal slICed, sauces fot. T"sl
Kllct\en FavorItes, 373
Ham (ronlinved) Hon d'oeuvres See Aopeh2ers
and Spht Pea SOUP. 104 HorseradIsh
Steak. Fried, WIth CIder Cockt",1 Sauce. 44
Gravy. 374 and Graony Mus tard Cheese
and SWISS, Scrambled Eggs Slraw$,29
w't h.218 Sauea.639
Se(" iliso Pfosc".lIlO and Scallion Mashed
Hamburgers ~ Burgers I>Qtatoes, 141
Hash. Corned Beef 240.240 Hot dogs, laSle tats on. 3B3
H ... sh, Red Flannel 240 Huevos Rancheros. 219
H",Sh Browns. 240-41 Hummus. 33
Huelnut -ChocOlate o.amonds. S12 Hummus w,th l'loaSled Peppe' and
Hea' d lfrusers, 160 lemon Crostonl, 34
Herb(s)
Bruschett a With. 36
d"ed, lor 'KlpeS, 3
FInes Herbes Cheese Straws. 29
freezIng. 16 lee cream
Iresh. 10< rKlpes. 3 cakes
·Garl,c Compoun<! Borthday 629
Butt!!I. 643, 643 Cannoll,63O-31
Green Goddess DIP, 11. 17 Caramel Turtle, 629
H!!rbed C,outons. S9 Double Chocolate ~nd
H!!rbed Roast Boneless lag of Peanut 8utte,. 629-30
lamb,378 FrOl!!n Smelcers, 632
wet rubs. Test I(Itehen SNores. 631
Favorotes.395 SQUmon<, 629
_ aiso specrfic herbs Chocolate, 620
HIgh·...llllude bakIng guidelines. 693 chocolate, taste tests on 628
HOtSIll (sauce). 29S Chocolale ChIP, 620
Chocol"te ChIP, MInt. 620
-G ,nge' Glaze, P~n-S'ared Coffee. 620
Shromp w'lh, 272 GInger, 620
Honey, and GInger Glaze. 414 m ... chlnes for. 624
V,nalgrette. ChIne$'-' ChICken Mapla·Nut 620
Saloo WIth. 70 Oreo,62O
Holoday menus Pe-ach. 622
ChrIstmas D,nner, 691 P>e. SImple. 627-28
Easter DInner, 692 Gr<lsshopper 628
Father's Day Cookout. 692 Mud,628
Holiday Open House. 690-91 prllQ<'lflng, tIPS for 620.622
Mother's Day B.ea~ fast scoops for. 62S
In Bed, 692 softening. 628
New Year's £ .... Donner. 691 Strawberry. 62/, 621-22
Passover SIit<Wr 692 Strawberry. Cupcakes. 632
Super Bowt Party. 691 Test I(,teh!!n FavorItes. 620
ThanksgovI"9 D,nner, 690 V...."II .... 619
Valenllne's Day O,n".r 692 vanilla, tasle leSI S on. 631
HomIny leas. FlaViJred 626.626
Slow·Cooke, Mexlcan-Styla Cranberry (0<
Po,~ Stew 424 Pomeg'<lnau.').626
Southweste,n Pork Staw. 114 Grape. 626
Hon..... Grape',,,,I, 626
Bran SandWIch erNd WIth Lemon (0< LIme), 626
Svn~ s..d$,4S9 makIng It~lliInlCes frOt'll. 627
·Bran Waffles. 234 mal"ng POPSICIeS from, 627
·DoJOll Vln.lIgrett". SI Ma<garota 626
G""~e. SpICY. 370 Mimosa. 626
-Gla~ed Carrots w,th Lemon Monted Earl Gray. 626
~fld Thyme. 127 ImmerSIon J)Ienders. 98
measuflng, t IPS lor. 8 Ing,edlent s, s"bstilutloos fo'. InsIOII
afld Mustard, Ba~ed Chicken back CP""-'r
w,t h,312 Ingredoents. tast,ngs of
·Musta.d DIPPIng Sauce. 640 bacon, 238
H~ew. Mango. lind Blueberry balsamIC VInegar, 57
Salad. G,ngered, 590 barbecue sauce. bottled 634
HOPPln' Jof'In. 170 beans. canned whIte. 171
IngredIents. tastlngs of (contmvlXi)
beef broth. 100
beef tenderloIn. 344
blKk pepperCOfns. 2
bread. store-boughl
wndwlch.4-5
bvtter, 2
cheddar Che<!w. 220
cheddar cheese. lighl. 6ll
chic~en bre<>sh. boneless, 285
ChICken broth. 100. 102
chIlI POWCk'r. 117
ch<x;oI.ote. dark. 535
cream cheese. light arid
fat-free. 683
DljOn must<>rd 86
eggs. 215
fettucctne. fresh. 667
Iiour, all-purpose, 2
'ilravy "(heaters." 634
g"\s.161
hall·and·half, fat·free. 662
ham. dell, 87
ham5. bone'IM arid boneless.
Jamnalaya. ShrImp, 275, 275
.).lIm s"ndwlChes. 509-11
JelI""~on Cake. hsy 5Q
552-53
K ".
Kebabs. Grilled, 417-18
Aloha. 418
besl ~lIts for, 418
rTIoI"nacles for, Test Kllchen
Fa"0"tes.418
Ketchup. taste tens on, 89
KItchen sca les. 8-9
KItchen shellrs. 11. 297
K,WI
F.esh Frull Tflfle. 616
pee lIng. 589
arid Pme"pple s"Jad WIth MInt
and lime. 589
Kru_
chef's, 10
oyster. 50
Lllmb (conlmved)
,,- Cu<ried. PresSl"e'Cooker,
441-42
North Afncan. 112-13
Vlndaloo. Slow'Cooker,
lesllng tOf doneness. 334. 388
lllsagna
Cheese. SImple. 205. 205-6
Churlky Tomato Sauce for, 20S
Meal. SImple. 206
Meat and Cheese. Light. 671.
671-72
MUShroom end S!)lnach.
SImple. 206
noodles. no-boil. tasle tests
on. 206
Sk,llet. 207
Skdlel. Wllh Itahan Sausage and
~ed Ben Pepper. 207
LHvener5.4
Leek(s)
cuu",g InlO match stIcks. 245

'"
hoI dogs. 183
,''' cream, cnocotate. 628
panng.l0
serrated. Kl
shllrpenlng tOOls. 10. 11
arid Goat Cheese Qu,Che. 229
and Gruy"e. c...uhl1ower Gr"tln
WIth. 129
Ice cream. vemlle. 631 stellk. 342 ·PoI~IO SouP. 101. 101
ketchup. 69 oreparing.l0l
maple syrup. 2J5 arid s"lmon Pot P,e. 250.
mII'jOI\I'\<Il5e.55 250-51
molasses. S06 L Lemon(s)
noodles, egg. 355 Lamb ,Anise B,scott;. 517
noodles, no-boillesagna. 206 ,"op, Bars. 522. 522
oltve OIlS. eMtre-vlfg"l. 54 bvYlng. for gnlhng.389 Cheu P, •. 569
oro1nQe Jutce, lroze-t\, 239 G"ned,389, 389-91 Chiffon Coke. 541
Parmewn clMleHl, 209 LOIn. Pan· Seared. WIth Curd Fllhng. SS6
pasla SlIuce. jarred. 177 ~ed W,ne Rosemary Glaze. 414
peanul bvtter. S03 Sauce. 378 Gremol"t". 382
popcorn. mICrowave. 43 pan sauces lor. Tesl Kllchen -Herb Sour Cre"",. 638
pork tenderloin. fl"lIOfed. 394 FellOfltes, 336-37 Ice. 626
red WIne vmeger. 53 ltog 01 Margarita Ice, 626
ri1:e. whIte. 154 bonelen. preparmg. 376 Mer",gue PIe. 576-17
saffron. 277 Boneless, Roasl. 376 -MInt DIPPIng Sltuce. n9
$iliad 9<..... ns. prepacka9ed. 56 Boneless. RoaM. -Poppy Seed Muffms. 484
selse.jarred.39 Hefbed.377 -PoP!)y Seed Sugar
sell. 2 9f1l1ed, mannades for. 391 COOkieS, 504
spag~lti. 177 Gnlled Aloha KebabS, 418 Pourld ~ke. 543
laco shells.3SS Grilled Buttertlled. 39) ~oast Chicken. 318 . .118
1000000tOH. canned. 4. 175 G"lJed Kebabs, 417-18 -Shallot Vinaigrette. 52
tOftllla chIps. 41 Roasl. 377-78 SOrllel.624
tuna fISh, 71 roast, buymg lamb Sugaf COOK ies. LIght 678
turk..". 328 tor. 377 Taft. SS6. 586
~anlile e_tract, 607 roast. carvIng. 378 and Thyme Sauce. 365
~Iable brolh. 97 roast. pr~"ng. 377 Lent,'s
~ermouth, dry, 268 Middle EaSlern P,ta cooking l imes, 167
SlIndwlches, 87 ~ed. Indl/ln·Splced. III
r"ck at wllh Sltusage. SpanIsh-Style
GrIlled. 392-93 Br/llsed. 172
J Roast. 375. 375 wllh Savsage and Chard.
Jam, Caramelized OnIon. Wllh D".k trimming, 375 SpanIsh-Style 8ralsed. 172
~um, 654 shank' types of. 172
Jam. Retn9e<ator BraIsed. In ~ed WIne. 379 Veggle BUf9l'rs. 666
AprICot. 649 BraIsed, WIll. Lemon Lettuce
PeKh, 649. 649 and Mlrlt. 379 bIbb. 62
Plum, 649. 649 cook",g tIPS, 379 Boston, 62
Strawberry, 649. 649 Shepherd's PIe. 380 CaeSilr Salad. 59

THE AMER I CA'S TEST KITCHEN FAMILY COO KB OOK

Lettuce (continued)
Caesar Sal"d wnh SauMed
Ch,c~en. 59. 59
,ceDerg.63
loose leaf. 63
m;\Che.63
mesclun.64
rom"lne.64
Light recipes
chapter rec,pes. 659-84
Lowfat CranberrY'Balsamic
Dress,ng,57
Lowfal Green Goddess
Dress,"g. S5
Lowfat Orange' Lime
DressHlg.57
Lowfat Ran<:h Dress,ng. 55
No"fat Roasted Gartoc
Dresslr'\g.56
sal"d dreo;smgs. t,ps for
prepa""g, 57
Llme(s}
-C,lantro Sour Cream. 638
-Glazed Coconut
Snowballs. 511-12
Glaze w ,th Jalapello and
Cori"nder. 414
Hol l"nd"ise, 637
Ice. 626
Key, IceDo. Chei!secake. 557
Key, Pie, 581
Marga"t" Ice, 626
Sherbet, 623
Sorbet. 624
Sugar Cook,es. 504
·Tarragon Compound
Butter. 642
Loal pans. 7. 492
Lobster(s}
Cre"my SeafOOd Salad. 72
Grolled.411
w,th Herbed Garlic
Butler. 411
prep,,"ng lobster for, 411
hard, versus soft-shell. 283
Indoor Clambake, 279-80
Newburg. 282
remOVlJl!l meat from, 284
Sea food Newburg. 282-83
Ste"med.283. 283-84
ste"m,ng t,mes and y,elds. 284
La Mein, Beef. 212
La Mem. Vegetable, 212
Lowfat rec,p(\S. See Light rec,pes
M Meatloaf. AII-Ameroca". 353. 353
M<lCadamia Nuts. Bana",,-Coco"U\
Bread w 't h. 493
Macaroons. CoCO"ul. 517-18
Macaroons. Coconut.
Chocolate-D,p ped.518
Moloche. 63
Mandohnes, 142
Mango
and Black Bea" Salsa. 641
Ma"90 (continued)
Chumey. Spicy. 644_45
Honeydew. and Blueberry
Salad. Gingered. 590
peeli"g. 590
Sorbet. 625
Maple (syrup)
Glaze. 370
·Mustard Glaze. 414
·Nut Ice Cream. 620
·O'"nge Mashed Sweel
Potatoes. 146
·Pecan Oatmeal5<:ones.
Glaud.489
Pecan P'e, 511
-Soy Glaze. Roasted Wonter
Souash w'th. 150, 150
-Soy G lazed 5"lmo", 244
taste tes15 on. 235
Maronades
Greek-Style. 391-92
for kebabs. Test K,tchen
Favo"tes.418
Soy· H oney. 392
Tandoori. 391
Marshmallow
-Chocolate Mousse. 610-11
5'Mores Ice Cream Cake. 63\
Topp ing. Toasted. Cand,ed
Sweet Potato Casserole
w'th ,1 47
Whoopee P'es, 553-54
Mat zo Ball SouP. 93-94
Mayonfl<l>se
A'oh,638
Homemade. 638
store-bou9ht. flavoring. 639
t.nte tests on. 55
Measurong. tiPS for, 8
Measuring cups. IIdJustable. 506
Measurong cups. dry. 7
Measuflng cups. I 'Qu,d. 7
Measu"ng spoons. 7-8
Meat. 333-82
brownm9. for ~Iew. 110
bUY'''9. lor stew. no
cUW"9. fOI stew, 110
pounders for. 307
slicing paper-Ihm. 81
testmg for do"eness. 334
see "Iso Beef; Lamb; Pork; Veal
Meat ba lls
Cock taIl. and K,elbasa. 49
Spaghett' and. The Best, 176,
'"
Turkey. Light Spaghetti
arod.668
Melon
G,,,gered Honeydew. Mango.
and Blueberry Salad. S90
prepa"ng. 591
Sorbet. 624
Menu ideas
Borthday Parties for K,ds. 690
Cockta,1 Party
Comb"'ations.688
Menu ,deas (contmued)
Company's Commg
D,nners.687
Dmners to Serve a Crowd, 688
Easy Weekn,gh t Suppers. 686
Holiday Celebrations. 690-92
Make-Ahead Meals. 686
Slow·Cooker Fam,ly
Favorites. 6B6
Summer Cookouts. 669
Summer P,cnics. 690
Sunday D'nners. 687
Veget""an Ma,n D,shes. 686
Weeke"d Bwnches. 689
Menu planro'ng. gu,de to. 685
Mesclull.64
Metric convers,o"s. 694
M,crowaves.15
M,nt(ed}
Ch,p Icebox Cake. 556
Chocolale Ch,p Ice Cream. 620
Earl Gray Ice. 626
Grassr.opper Pie. 628
Pepperm"'t Frost,n9, 530
PepP(\rm,nl Sugar
Cook,es.504
Sauce. Sweet and Sou r, 37S
Whne Cr.ocolate and
Pepperm,nt Brownies. 519
M",n.295
M,xers. hand·held. 14. 514
M,xer s. standing. \4, 0166
Mocha
Ch,p Muff,ns. 484
Icebox Cake. 556
-Nut Ch,ffon Cake. 541
Pots de Creme. 618
Molasses
Girtgerbread. 548-49
Gingerbread Cook,es. 513
Gingerbread w,th Dr ied
Fru,t. 549
measurong. I,PS for. 8
SpICe Cook,es, S07. 507
w,th a Dark Rum Glaze. 507
w,th O r"nge Essence. 507
taste tests oro. 508
typeS of. 4
Mousse
Chocolate. 611. 611
Chocolate-Marshmallow. 610-11
Smoked Salmon. 2\
Smoked Trout . 21
Mozzarella
Baked Zni wnh Tomatoes and.
203.203
Chicken P,ua'ola. 287
Classic Cheese Pizza. 475.
475-76
Crospy Ch,cken Parmllsa". 298.
'"
Deep'D'sh Cheese P,zza. 478.
476-79
Easy Ch,cken Calzo"es. 310. 310
Eggplanl Parmesan. 132. 132-33
Four·Cheese P,zza. 480
FreSh. and Pesta Crosllni. 34
Mozzarella (cOl'wn<Jed)
Fresh. and Roasted Tomatoes.
Polenta With. 160
Fresh, No·Coo~ Tomalo Sauce
wllh,l80
light CNcken PMrTluan. 67J.
673·74
log.llt Meal and Cheese
la5agna 671.671·72
Margheltta PlU". 480
sandwIChes. GrrUed, Wlth
Tapenade and Roasted
Peppers. 80. 80
Slmphll Cheese lasagna, lOS.
205·6
SimPle H~mad. CkHse
RavlOh.192
Sun·Olted Tomaloes. and BaSIl,
Fllilaia WIth. 225
and Sun·Crled Tom/l\oes.
24·Ho"r Omelel Wllh. 227
TOm/itO. and BaSIl Salad, 77
and Tomato Tarl. 36-37,:J7
Two 9·loch Ceep·D,sh
Pizzas. 479
lyP'1S 01. 27
M"lflns
Aprlcot·Almond.483
bakIng. /1\ hIgh alllwd". 693
Banana-Waln"'.484
BIO BeautIful, 483
BI<>eberry.llghl,676
Bran. 486-87
Corn. 485
COrn. wltll Bacon. Ctle<Idar, and
ScallIOn. 485
Com and AprICOt, With Orange
EsleflCe.48S-86
Cranberry·Orall9l!. loght. 677
Cranberry·Walnut·Orange.484
lemon· Blueberry, 484, 484
Lemon-Poppy Seed. 484
Mocha Chip, 484
Morning Glory. 486
Raspberry·Almond. 484
RlIspt)(rrry·Almond. light. 676
trns lor. 484
M"shroom(s)
·Barley SOUp. t04
Bee l St r<>gan-ol1. 354. 354
Chicken Cacciatore. 320. 320
Pressure·Cooker, 444_45
Slow·Cooker, 434-35
Chicken Mar sala, 287. 287
cookIng, t iP lor. 104
Cream salKO WIth. 288
and Fresh Thyme Omelel. 223
1I11l1lng, prel>i!lrrng lor, 417
g"lIlng dlrecllonl, 416
Hurty Bulg"r P,lal, 165
Pesto, lowfat. 670
Portobe!lo Burgets, 88
R'<ol1o, 156-57. 157
Situsage, and MQntDfey J.:ICk,
8Jeakfast Stratll WIth, 226
SautHd. Wllh G:arllC lind
SaIlO, 135
THE AMERICA' S TEST I(ITCHEN FAMILY COOI(BOOI(
M"ShrOOm(S) (continued) N"t(J)
Saut~, wllh Shallol and Apple CriSp. 60Q 600-601
Thyme. 135 Cashews, Butle.ed,
and Sherry SalJCe. 336 Orange·Bra.s"<!
SImple ChICken Fncassee Green e.an, wllh, 135
w'lh.322 CIIS"-WJ and Curranu, RICe
Slow,CooI<er ChIcken Pilaf With, 151
Chan...., 432-33 Cnsp for a Crowd, 601
SIow·Cooker Chocken WIth 'reeZIng. 16
WhIte W,"" Tarragon. and Gfaoola. CIaS$-lC, 241
Cream. 4.il, 433-34 Cnunky.241
and SQlnach lasagna, Toasted. 242
SImple. 206 Granola Bars, 524
Veggle Burgers, 666 w.th Coconut and
Wild, RISOIIO. l>!-essure·Cook ... Sesame, 524
'"
Mussel(s)
buyrng and storrng. 278
w.th Orlflf Cranberrres and
Ginger, 524
Halelnut ·Chocola te D.amonds.
Clopplno, 1t6, 116
debeardll>9,276
S"
Macadamia, Banana·Coeonul
food safety p'ecautlons. 278 Bread wllh, 493
Indoor Clambake. 279-80 .ParSley Pesto, 183,183
Paella lor a Crowd. 277 Peach Crrsp. 601
Quick Skillet Paella. 276. 276 Pe.,nut Butter Cookies. 502,
5le<1med, ASllln·5ty le. 279 S02
Steamed. With Cream SalJCe Pur CriSp. 601
and Herbs, 278-79 PI~, and RaIsins. Skillet
Steamed, With While WI"" and Broecoli With. 124
Ga.hc, 278 SPICed. 25
Musta.d CInnamon, 25
and Brown Sugar Glazed C",ry. 25
Salmon, 244 toastIng, 181
and C.der Sauce, 289 V-.gg.e 8u<g.e<s. 666
and CogNIC Sauce, 3J6 U'iI!'.tIw Almond(s); l>ecan(s).
DoiO". taste leslS on. 86 PlSt.,chlo(S); Walnut(s)
·GarllC Compound B"lIer. 642
Gr",ny. "nd H<)rWfadlsh Cheese
Sv"ws.29
and Honey. 8.lked ChIcken
with. 312
o
OatS
Hooey·Drroo Vroalgretle. 51 Ireezlng, 16
·Honey D.pping Sauce, 640 Granola, Classoc. 241
-M"ple Glaze. 4\4 Chunky,241
SalJCe Wllh Vermouth, 373 Toasted,242
-Tarragon DIpping Sauce, 119 G,anDI., BIII$, 524
and Tarragon SalJCe. 365 With Coconut and
Sesame, 524
wllh Dlled C,anber"es and
GlIIger, 524
N Oatmeal. UI(Imllle. 242
NeChos, Cheesy, Wit h SPICY Beef. 41 Oatmeal Cookies, LIght, 679
Napa catlbage, 62 OalmeaH~a.s!n Cookies,
Ne.::tllrine(s) 499 - 500
Cobbler, 598 Oalmeal SandWich Brud. 459
St rawberry. and Blueberry Oatmeal Scones. 488, 488-89
Salad. 591-92 Clnnamon·R"'S",.489
UpsK:!e·Down c..ke, 547 Glazed M"QI.·Pecan. 489
Noodle(s) Raspberrv Sauares. 521
Beet LO Me.n. 212 Steel·cul .,boo.!l, 242
Beef Stroganoff. 3S4.:JS4 O.ls
Cold Sesame-, 78 10< cook.ng. 1
C"med Srng;w.>ore. 211-12 d'pj)Ing 10< bread. 35
II!'QQ, tast e t~ts on. 355 01' .... cooking w'lh, 3
rICe. type'S of. 212 oI.ve, taste tflU on, 54
SouP ChICken. 92 sesame, about 295
SouP. Turkey, 96 OIrve orL cQd<.ng wllh. 3
VD9t""ble lo Meon, 212 0I1Vt orl. taSle tests on, 54
Oh1l@(5)
BlKk. and Thy"...
Focacela 468. 469
Black. Chock'" P,eeata
WIth. 290
Black and Green.
Ma"nat...:l. 12. 32
buyIng and ~Ionng. 32
and Ca~ Sou. Cream, 638
C"'eken ProYeno;a-I 321
DIp. 18
F....,... and Orange Creamy
OrlO wllh. 165
Fel". <)n(I Oregano, Ro&$1
Polatoes WIth. 141
and Fela, No-COOl< Tomalo
Sauce with, 180
and Feta. WIlted 5p,nach Salad
wIth. 66
Greek Salad, 69
Kalamata. Fela. and Oregan<)
Cheese Straws, 29
MuffuleUa.84
N,COOS8 Salad. 66-67
Pecorono Romano. and
Oregano. StuUed Tomatoes
wlth,148
P,,,,..,IO Sprelld. 23
poUlng.189
Pre$$ure-Cooker ChIcken
Proveno;al. 444
Puttanesca Sauce, 188. 188
-Rosemat)' Spread. 23
Slpw-Cooker Chocken
Provencal. 437. 4J7
fllpenade.31
Tapen&de CPmQOUnd
Butter. 642
and Thyme Rust,c 8read.
He"rty. 464
Warm Ma"nated.32
Omelet(s)
Cheese. 222
Denver.223 223-24
f,II'"9S for, fest K,tchen
FavP"tes.223
ore"""'\9. 222
24-Hpur.227
with PliPper Jack and
Ch ,paUe Chites. 227
with Sun·Dlled Tomatoeil
lind Mouarelili. 227
Onlon(s)
Carilmllh~ed. 654. 654
·Gllrhc Dip. 18
JiSm WIth Dark Rum, 654
Gravy. Stpw·Cookllr Beef
Brosket WIth. 427
GrIlled Sat.o~. Peoo.rs.
lind. 402
O"IIIng. Pl"fl»""O for. 417
O"lhng dl..etlOns. 416
pearl
B<lI~·Gl&zed. 136
frozen. buYIng and
cooiung. 1.36
Glazed. 136
Omon(s) (cOllr,nt.ted)
Red. PIckled. 658
""95. steam,ng a,tochokes
w,th.119
Soup. French. tOO. 100-101
O,ange(s)
·ApriCOt Sauce. Pan-Seared
Swordfi$h WIth, 266
-Avocado Satsa, 26S. 265
Cholfon Cake. 541
·Oute Glaze. Smoky, 414
-ChtPOtle Glazed CornIsh
Hens. 113
-Chocolate Fondue. 606
CreiSm Cheese Frosting. 547
E5senee. Corn and Apncot
Muffins WIth. 485-86
Frostl"9 530
lu,ce. frozen. tast'ngs o f. 239
-ume DresSIng. Lowfat. 57
MImosa Ice, 626
Pound CiSke. S43
-Sesame Vlnal9rette. 52
Sherbet . 622-23
Sorbet . 625
·SpiCe 8anana Bread, 493
Oreo Cookoe Crumb CrUSI. 581
Orzo. Creamy. 165
W,lh Fennel. Orange. lind
01oves.165
wllh Peas and ParrrM!san, 16S
Osso Buco.382
O.".,.s. prehe<ll'ng. 1
Oven lemperatures. CelSius. 695
Oven lhermometers. 8
Oysterh)
buYing and preparIng. 50
frymg, hps for, 85
on the Half Shell WIth
Mogoonelle Sauce. SO
knIves for. SO
Po' 8oys. 85
shuckIng and servIng. SO
Oyster QUe!!. 295
p taste tests 0". 209
Paell/l. Quick SkIllet. 276. 276
Pdella for a Crowd. 277
Pancake(s). 232
Blueberry. 232. 232
Cornmeal. 233
German Apple. 233
Grah.omcakes. 232
Palata. 144. /44
prePiS"ng. tIPS for. 232
Whole-Wheat. 232
see a/so Crl!pes
Paneetta and While Beans. ~nne
WIth. 197-98
Panko. 301
Pans. See PolS /lnO PiSns
PdOroka. buy.ng. 112
ParchrrM!n! paper. 12
Par/ailS, Banana, 608
Panng kn,ves. 10
Par"...un
and AnchovIes. Creamy
"Caesar" D.p with, 17. 17
.nd Butter. Creamy Polenta
w,th. 159. 159
Caesar Salad. 59
Caesar Salad WIth Sauteed
CI'lIcken, 59. S9
Cauhl'- Grllhn, 129
Cheese Straws. 28. 28
CI\ee$y Baked ManIcotti 204
Ctwckotn. Cnspy, 298. 299
Ch,cken. lIghl. 613, 673-74
ChIcken P,zza.oIa. 286
CroSI)y Veal M,lanese. 381
C.outons,59
Ollles Stulled wllh. 24, 24
Eggplant. /32 132-33
and F,nnel. NO-Cook Tomato
5&uce w,th. 180
Fettucc,ne Allredo. 191
Fettuccme Allredo,
Ught. 667. 661
FociScc,a.469
Four-Ch"Sli Pizza. 480
and Herbs. Frotlata WIth
224-25
L,ght Scalloped Potatoes,
663-64 664
WIt h Cele<)' Root and
Parsmp, 664
w,th Leek and Turn,p, 664
wllh Sweet Potato. Fennel.
and leek. 664
Mornay Sauce, 636
and Peas. Creamy 0rl'0
w,lh, 165
-Rosemary ComQOU1"Od
Butler, 642
SImple C!"Iees. Lasagna. 205,
205-6
SImple HOmemade Cheese
RavIOlI 192
,.,
SpegheW alia Carbonara, 195,
Stuffed Tomatoes, 148
-5un·0"ed Tomato Spread. 23
types 01, 27
Veal,381
and Wh,te Wine. Br,,'sed
Fennel w'th. 133-34
Parsley
-Caper Compound 8Uller, 642
Gremoillta, 382
·Lemon ComQOUnd &Jller.
."
·Nut Pesto, 183, 183
Sal$.il v.roe, 644. 644
ParsnIp and Celery Root. LlOht
5ealiOPed Potatoes w'lh. 664
PiSua. 175-212
add,rog to SOUP. 105
Agl,o e O~p, 191
aUa Amal,oclilna. 194 194
alia Nor...." 194-95
Amer,c/ln ChoQ Suey. 352
 .,....
PIISIII (contmued)
Cheese TO'lelllnl w,tl'l
Peas, RadlCcl'llo, and
B<lcon.202-3
LasagNl. ligl'lt MHI lind
Cl'Ieese. 6l1. 671-72
lasagr>a, S.mp~ CI'Iee5e.
205. 205-6
Lasag ..... Simple Hut 206
lasagna. Simple Musl"!,oom
lOnd 5P1naeh. 206
Maca,oni and Cheese. 20/,
201-2
Manlco!t ~ Chefly, 204
ManICotti. Cheesy, Wltl'l Pta
and Mint F,'lIng, 204
Ziti w,tl"! Tomatoes and
Mozzarella. 203. 203
Beef lo Mein. 212
COOKing. dra,",ng. and
sauc,ng.178-79
co ... scous
cookIng melhods. 163
C... wed. A,omatic. 164
With Lemon and
Herbs. 164
CUHled SlngaPO,e
....,"
Noodles. 211-12
Fresh Egg. 190
,oll"'g and cuttong. 190
lroubleshootlng. 191
e Fagloll. 105
fettucc,,'MI
Alf,e<:Io, 191
AUre<:lo. LIgoI\I 667.667
frMh. IMIt I&'5U on, 667
preparing. 191
Wllh Shrimp. Tarfagon. and
Cream. 200
lasagna noodle$. \lUlelHIS
on. 206
LlflgUlfWt. Spanllh·Sty~. With
Clams and Chomo. 189
lIng""ne With While Clam
S<luce.189, 189
long. Dre~k,ng In hall. 211
Mac~roni Md Ch"se. light
EWlrydlly.672
Macaroni lind Ch"se.lighl
Everyday. Wllh Ham afld
Pells,672
Mac 'n° Cheese. Crellmy
5tovetop. 200·201
mllnlcot!I, fllhng, 204
O'KChlelte w,11l Broccoli.
SII ... sage lind Roa5ted
Pe-ppers. 197. 197
OrlO. Creamy. 165
Wllh Fennel. O r"nge, and
0 1,,,el.165
Wllh Peas and
Parmesan, 165
~ wllh White Btoans and
P"ncetta. 197-98
PrllniWera. 196, 196
THE AMER IC A' S TEST KI TCHEN FA Mil Y COOKB OO K
Pasta (contmued)
RaVIOli. Clle<.>se. Simple
Homem.xie.192
,avloll. p,epaflng. 192
RaVIoli FIlling, Sp.nach and
Roeona.193
roee noodles. types o f. 212
~"'"
Cold Se5ame NoocIl&'5. 78
Fusoll •. With S<llal"fll and
Sun·Dr,ed Tomato
V,na 9 rette.76
'
Macarono. 7S-76
preparing, bps for. 75. 76
Tortellini, Wllh Aspa,a9us
and Fresh Bas.1
V,naI9,elte.76-77
Scallops F,a O,avoIO. 200
shapes and slIuces.
matchmg.184-85
Shells. Creamy. w,t h Peas and
ProSCiuttO. 198
shells, 1,lIlng. 204
5hromp Fra O'llvolo. 199. \99-200
skillet
Chili Mac. 208
Lasagna, 207
LlIsag ... woth 11"\,,,n
s..usage "nd Red Bell
Pepper. 207
Penne "nd s..usage 5upper,
209 209-10
Tuna Noodle Cilss .... ole. 210
Turkey Tel'''lliol. 210
VermlCelk Mexoc"n-5Iyle
210-11
Vermicelli, Me~ocan-Slyle.
w,th Black Beans. 211
VermlCell~ M... ,can-5Iyle,
With Charozo. 211
lill Wllh Chicken and
Broccoli. 208-9
spaghO'ltl
alia Carbonara. 195. /95
and M.. all>alls, nw Besl
176. /76
laSle lests on. 177
and Turkey Meatballs.
Light,668
Vege'lible Lo Meln, 212
see a/so PlIsI" sau~e
Pasta sauce
ArrabDI~ta (SP,cy). 175
Bolognese. 187. 187
jarred. l a~te tests on. 177
,.,
long·Cooked Me"l R03goJ. 186.
malchtng Wllh pasta
shapes, 184-85
Pe-sto. 181
Bas<I. low!at. 669
MUShroom. lowlal. 670
Parsley-Nul. 183. 183
RoaSled Red PeoPe<. lB2
Roasted Red ~ppef,
Lowla\, 669-70
Sun-Dried TomalO. 182
PaSla sauce (conlm~)
Punanesca. 168. 188
Tomato, Cl'tunky. for
Lasag"". 205
Tomato, Llgh!. 669
Tomato. No-COOk. lBO, 180
WllhF~land
Pa.rmesan, 180
Wllh F,esh Mozzarella. 180
wllh Mu.ed H.... D$. 180
WIth OliVes and Fela. 180
SPICY, 180
Tomato, QuICk. 175
Tomalo. Quick, WIth Vodka and
Cream.17S
Paslries
Apple Turnovers. Easy. 601.
601-2
Ca,amel-. and C.e~m
Cheese. 602
Ch-edd~ry, 602
-Cranberrv.602
Sugar and Spice. 602
baKing, al high altitudes. 693
napoleons. QUICk
Lemon·Blueberry.595
Raspberry-Almond. 595
Strawberry. 595
Paslry bag, imprOl/lsing. 44
PaSlry Cream, 587
Peach(es)
Cobbl .... 598
Crosp.601
ICe Cream. 622
~hng. 561
Pie, Lanoee·Top, 566. 566
Refuge.ato. Jam. 649. 649
Roasled, wlll'I Raspberry
Sauce. 604
Salsa, 641
Sotbel.625
TQI)pong. 648
UpSide-Down Cake. 547
Peanul bune.
Cold Sesame Noodles. 78
CookieS. 502. 502
and Double Chocolate
Cak... 629-30
Flulfer·Nutter Frosting, 533
Frosllng. 530
Frozen Snicke rs lee Cre~m
C"ke, 632
Icebox Cheesecake, 557
SPICY Peanul DIPPing
s..uce.47
5wlrl BrownieS. 519
lasle tesU on. 503
Pea.(.)
corong.593
-Cran~rry Butte, 645
C"'9.601
and Ginger. Cranberry s..uce
with. 647
PoKhed .• n SPiced Red
W.ne.593
Poached. WIll"! Vanilla. 593
Tallfl.604
-.,buU .... y
C'~Y.
Fast. 136
wIth Ta<'<l90n, 136
S1I\Jteed. wIth Mont and Felli
Cheese. 136
"nd Carrots. One-Pot ChIcken
and RIce wtth. 311
and Carrots. Simple Ch,cken
Fricllssee w'lh. 322
frozen, storong and
cook",!;!. 136
and Ham. light Everyd"y
Macarool and Chee~
wIth. 672
lind M,nI Fillmg. Cheesy Baked
MlInocoltJ w,th. 204
and Parmesan. Creamy Otzo
Wllh.165
Pasla Pf,mave'd. 196. 196
and Potatoes, Slow-Cooker
Curned Chicken wIth, 436
lind PrOSCluno. C.ellmy Sh,lI$
w,lh,19S
RadicchIO. and &teoI'. 8.)ked
Cheese Te<telhn, wIth. 202-3
snap. p<epilnng. lOt
crud,tes. 20
snap. prepa"ng <lind cool" .......
""
Snow... nd Slmmp. SIJr·F.itd.
In Coconut CUflY Sauce.
214-15
snow preP<ldng. lor
crudotes.20
snow, preparing and
cookIng, 120
SOIJP. Cream 01, 99
Spilt. and Ham Soup, 104
Pe-e6n(S)
lind Apples, OUlr.cNI P,!,)!
wlth,164
80,s. 523
Blondies. 521
-Blueberry Buckles.
Inchv'duaL 602-3
CMldied Sweet PQtato
Ca$5... ole. 147
-Ca.am ...1 TOPpIng. Make'A~l!!Id
F.enc~ TOIIs\ Casse.ole
Wlt~. 237. 231
CarrOl Cake wjt~ NulS and
RaISIns. S48
Congo Bars. 521
C.anberry-Orange Nut
Sread. 494. 494
Dale-Nul 8re<>d. 494 -95
Ge<man Chocolate ~ke. 537
Make-Ahe.1d Rum-R"'~n French
TOo)SI ~sserole. 237
-Maple Oalmeal Scones.
Glazed. 489
Melllc"n WeddIng COOkIes.
513-14
Morning Glory MuHlns. 486
P,e. 571
PIe. Mapl .... S71
Pecao(s) (conIJn~)
P,e. Triple Chocoill"
Chunk. SH
Pumpkin-Nul B<Nd. 495
Saou5oJ9". and APflC015. Breltd
SluffIng w;t~. 332
StIcky Buns. 472. 472
SWf!f!1 Nul 5pr... ad. 23
Wild RIce 1'11,,1. 153. IS:J
Zucc~lni Bread. 493
Peppercorns
cruS~lng. 338
pepper mIlls 1o •. 12
tasle teslS on. 2
Peppe.mlnt
F.ostlng.530
Suga. Cookies. S04
and Wh,te Chocolale
Stowm ... s. 519
Pepper{s). bell
B.alsed Cod wit~
Peperonala, 257
and Carrots. Garhcky SII('Fried
S~"mp wII~. 2H-74
arld Caul,llowe •. Pickled Carrols
Wlt~. 657
ChIcken Falll"s. 308.:J08
Chocken P"p"ka~. 321
Gazpacho. 108. 108
Gr,lIed Aloha Kebabs. 418
GrIlled KEbabs, 417-18
Gulled SauS<lge. OnIons.
"nd. 402
g"llong. Pfeparlng fo •. 417
preparrng. for crudites. 20
Red, and Itahan Sauwg •. Skillet
Las"gna wllh. 207
Red. and Sweel Soy Sauce,
Sk, llel Broccoli w'th. 123-24
Red, Horne Fnes. Spocy. 239
rOo)sted
Broccoli. and Sauwge.
Orecchletle w,th, 197. 197
Red. 656
Red, p ... MO. 182
Red, Peslo. Lowlat, 669-70
Red. Reh~. 289
and T"oenade. Grilled
Mozzarella SandwIches
wllh, 80. 80
Wa.m. and Ba$n Rehsh.
Pan-Seared Haddock
with,264
Slow-Cooke. Chocken
cacc.atore.434-3S
Stuffed. 137
Stuffed. Vegel",,"1'1. wllh Sp;cy
Corn and Black Beans. 137, 137
lind Vinegar Sauce. 337
Weel<ntghl Sk,llet Fal'Uls. 333,
m Peateh, Lalllee,Top. 566. S66
Peppe,-5. ch,le See Chile{S)
Pesto,I81
Basol, Lowfal, 669
0,p.18
Grolled Buller/hed Chicken
wll~. 408
Peslo (contrn~
Mustvoom. Lowfat, 610
Parsley-Nul. 183, /83
Pizza. 480
-RO<ISled Garhc Sour
Cream. 638
RoaSled Red P.pper. 182
Roasted Red PepPilr. Low/at.
669-70
se,vlr>g. Ideas lor, 183
storong, 182
Stuffed ChIcken e,usu
w,tt\. 305
Sun-Dr,ed Tomato. 182
toasting gll"l(: lor, 182
Ptckled ~rrots with Caul. flow","
and Bell Pepper 651
PICkled Red OmollS. 658
PIckled Succotash. 657
p,ckles. Easy Sread-and-Butle •. 658
PICkles. EII5Y Dill. 658
PIes. d ... ssert . SS9-83
Apple. Classic. 561. 561
W,lh C.ysta lllzed Ginger. 561
w,th O"ed Fruit. 561
w.lh Fresh Cranberries, 56\
Apple. Dutch. 570. 570
baking, \'PS fOl. 572
Banana Cream. 577
Blueberry. 563
ButtermIlk Chess. 569
Butterscotch C,eam. 577-78
Cherry, LaltlCe·Top, 565-66
Chocolale Cream. 582. 582-83
COConul C'eam. 579. 579-80
cruSIS
blind-baking, 569
Graham Cracke •. 578-79
0,110 Coo~.e Crumb, 581
doug~
bakIng. at h'gh
alt,tudes.693
tor Custard Poes. 57S
Doubie-Crusl 559
double-crust. roll,ng and
fillIng. 560
LattICe-Top. S64
IaltlCe-tOP, au.mbllng, 565
preparing, t'P5 lor. 559
Slngle-C'USl,568-69
Single-crust, edgings
tor. 568
fru't. sweetenIng. S62
fruI t . Ihlckeners for. 562, 567
Ice Cream. S,mple. 627-28
GrasshoQpet'.628
Mud 628
Key lim .... 581
Lemon Chess, 569
Lemon Menr>gue. 576-77
Pecan, 571
Pecan, Maple. 571
Pecan, T"ple Chocolate
Chunk,S73
p .... plates for, 7. 563
Pumpk,n. 573-74
Poe$. ~$ert (COl1/",,,t<Q
5Iorl"9.575
Str~wberry·Rhubllrb. 562
Summer Berry. 580. 580
Sweet Potato. 574. S74-7S
Van lll ~ Cream. 577
PIlI'S. SIII/Ory
Beef POI Pie, 355-56
ChICken Pot Poe. 323-24
ChIcken Pot Ple. LIght 674-7S
C,,"cken Pot P,e WIth Spolng
Vegetables. 324
salmon and Leek Pot PIe, 250.
250-51
Shepherd's PIe, 380
Tamale P,e, 3S8-59
s"' "ilia Ou'che
P,lal
Bulgour, Hearty, 165
eook,ng Olfecltons. 162
O\.Ilnoa. With Apples arod
Pecans, 164
RIce, Easy. 151
With Currants and
Cashews. 151
Indian-SpIced, WIth Dates
and Pars~, 151
prepa"ng. tIPS lor, 151
WIld RICe, 153. 153
P''WIIPple
Aloha PiZZa, 480
Brown Sugar and Rum-GIIIled.
Wi th Cocon,,!' 604
lind ChIcken. St,, ·F.ied. ,n
Sw .... t and Sour Sa-uce, 293
Ch,cken Bake. 285
Grilled Alona Kebabs. 418
and KIWI Salad WIth M,nt and
LIme. sag
Mo.",ng Glory Muff",s, 486
peel",g lind co"ng. 589
So.bet, 625
UpSlde-Oown Cake, 546. 546
P,ne Nuts .. nd R.. is,ns. SkIllet
Broccoh WIth. 124
P,stacl\lo(S)
BISCOlli.517
..nd CiJrdllmom. Stovetop RICe
Pudchng WIth, 609
-Golden RillS'" Cheese
St.aws.29
·RIIspbe.ry Buckles,
Ind'Vldual, 603
P,aa
Deep·Olsh Cheese 478.478-79
Deep-DIsh Cheese Two
9·lnch.479
Doug.h. BaSIC. 474-75
Stluce 0"1Ck. 476
topp",gs. Test KItchen
Fllvontes. 480
PlllstlC wrap, 12
Plum
Cobbler. 598
Relro9C. lltor Jam. 649. 649
Upsode-Oown Ctlke. 547
Po' Boys. Oyst",... 85
THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK
_.
Po' Boys Sh"mp 85.85
besl commelll fo •. 159
C.ellmy. WIth Butter and
Pa.mesan, 159. /59
With Roasted Tomatoes ane!
Fresh Mozza.ella, 160
Pomeg'anllte Ice. 626
-~,
flallO<ed butte.s for 43
moc.ow.. ve, taste tests em. 4 3
Perfect. 43
Popovers. 482-83
Popove, s, Mulf",·T,n, 483
Poppy Sfltd-LemOn Muffins. 484
Poppy 5e9d-Lemem SUgar
COOIUfl. 504
""'.bnnlng directIons lor, 315
chops
baM·", versus
boneless. 393
b UYI"II.362
cooo,,,,g. tIPS fo •. 366
C.un<;hy. 367. 367
Grilled. 393, 393
Grilled Aloha Kebabs, 418
GrIlled Kebabs. 417-18
Ptln uouces lor. Test KItchen
F"lIO<ltes.364-6S
~ut~.362
Smothered, 366. 366-67
Stuffed. 363
types of, 362
cutlets
C"soy 8re.-.cl-ed. 368. 368
Cubano SandWICheS. 86
sliCIng lencIe<lOln for, 361
enhanced. about. 371
IIroond
AIi·Ame"can MeatiOllf,
353.353
Bolognese Sauce, 187, /87
Homemade B.eakfast
Stluuoge.238
S,mple Meal l asagna. 206
Sk.llet lasagna. 207
Medallions. Stluleed, 361
pan $auces for. Test KllChen
Favo"tes, 364-65
shelng tenderlOIn lor. 361
pulled
Barbe(:ued, 400-401
Ba.becued. Cuban·Sty"
wllh MOJO Sauce, 401
Ba.be<:ued. SIow,COOI<er,
430-31
","
bilby bilck. about. 398
8arbecued 398-99
country·style. about ,
3,.
Country·Style, SIow·COOker,
WIth Sausage ..nd BeI"'S,
429-30
<WId KMlIbasa. CtI.soolet
wllh.IIJ 113-14
Po.k (co,wnClfld)
Mealy Tomato Sauce WIth.
Pressure-Cooke,. 448
Me"l~ Tomato Sauce with,
Slow·Cooker, 431 -32
Oven·Roasted
SP/I.errbs. 374
sparerIbs. aboul. J98
~"
buYing. tIPS lor. 368
COOl<lng. tlP$ for, 369.
370.371
gl;neS fOf, lest KItchen
Fal/O"te~. 370
Lo"'. 369. 369
loin, bone less. buy,ng
368.397
Lo",. G"II-ROtIsted. 397-98
Lo ..... SIow·COOI<e •. WIth
Coder ..rn:I Prunes. 429
I.oln. Slow ·Cool<e •. WIth
Sweet POUto. 0.ange.
lind C,llIn tro. 428
Loin , w't h Root
Vegetables_ 369-70
Tende.lo,ns.371
stew
Me~lCan·Style,
P.essu.e·COOI<er. 440_41
Me~lCIIn-Style
Slow-Cooke •. 424
SouthweSlern. 114
lenderlom(s)
Grolled, 394 394
prefillvored, tllSle
tests on, 394
ROIlS!. 371
slicIng, lor ~Ihoru or
cutlets. 361
testIng 10' doneness, 334
soo "'SO BaCon, Ham;
S8usage(s)
Portobello Burgers, B8
Potato(es)
baked, p.ePtl"ng. tIPS lor, 139
Baked. 30·M,nute. 139
Baked, TWlCe-, 138
WIth 81ue Cheese arod
lhyme,l38
WIth ChlJ)Otie ChIle and
OnIon, 139
wi th Monte.ey Jack and
Pesta, 138
preparing. tIPS lor, 138
WIth Smoked Salmon and
Ch'W/J-1.38 139
Corned Bee' Hash. 240. 240
Ham. and Parsley Omelet. 223
Hash Browns, 240-41
Home Fdes, 239. :139
Home F.les, SpiCY Red
Pep~r. 239
-lerlk Soup. lOt /0/
Mashed. 140
Blue Cheese. 141
Cheesy. Pfessure·Cooke.,
'"
POI",to(lI') (continued)
G",rlH;. 140. 140
keePIng w",rm. lIPs for. ISO
light 665
Llghl. Wllh c;",.toc: ",nd
ChIves. 665
LIght Bulle..rnotk. wllh
Tarr"'9on.665
"""shers lor. 146
p'ePllnng. hI» for. 141
Pressure·Cooker.451-52
Sc:alllon and
HorseradIsh. 141
Smoky Cheddar and Graony
MUSlard. 141
Oveo Froes. 143. /43
P",nc:",kes. 144. 144
",nd Pe",s. Slow·Cooker Curned
Ch,c:ke,., WIth. 436
preparIng and c:ookong. 120
Rad, Smashed, WIth Gadic: and
Ch,ves, P.euur.·Cooker. 452
Red Flllnnel HIISh, 240
ROllsted Red. 141
beSI OOlaloes for. 143
wllh Fela. Oloves. and
O.egano.141
Wllh GarHc ",r>d
RoSltm"'r~. 141
Wllh Shallot. Lemon, ",nd
Thyme 141
~""An'Iert<:&n.74
food safety Pfll('ltUllOns. 74
Frenc:h 7S
F'l'OCh, Wllh Radishes,
Co".,oc:hons, and
Capers. 75. 7S
GerfNll.74
prep"'nng. hI» lor. 74
ScalloPlt(l, 142
Light 663-64 664
Loghl WIth Cele.y Root and
Parsnio.664
Light WIth L"k ",nd
T... rnlp.664
Light WIth Sweet Pot"' IO.
Fennel. and Leek. 664
scorong. for pressu.e cooker.
'"
Shepherd's Pie. 380
SkIns a",l(ed Wilh Cheddaf and
811con.42
sllcong Ih,n, "PS fo •• 142
see also SWei!1 POtato(es)
Pots and PIIns
B... ndt p"'ns. S4S
cake p"'ns. rOUnd. 6. 528
DutCh ovens,S, 106
loa/ pans. 7. 492
nonstl(k SkIllets. 5, 217
roastIng pans. 6. 329
sauc-cans. 5-6
scrubbe.s lor. 12-13
sprong/orm pans, 6. 551
ta.t !)ani. 586
uad,loonai skIllets. 5
P()IJltry.285-332
see illso ChICken; CorlllSh hens.
Tu.key
Pfessure cookers
cookIng w.lh. 439
how they WOfk.. 447
rat,ng~ of. 4SO
.eclpeS tor. 438-!;4
le<mlnology.443
Pfosc.utlo
and Asparagus. Pfessu''''
Cooker R,wlto WIth. 453
Chtcken P'Cc:ala WIth. 290
Chicken $.1lhmbocca. 292
and Peas. Creamy Shells
wIth. 198
Prune ",nd B.andy Cream
Sauce. 364
P.unes and Coder, Slow·Cooker Po.k
LOon wit h. 429
Puddlflgs. dessert . 607-18
8<ln",na Parfa"s. 608
B'ead,609
B.ead. WIth Raisins and
Walnuts. 609
BUlte.scotch.607
Chocolate·M"'rsh ...... llow
Mousse, 610-11
Chocolate Mousse. 611. 611
Cnocolate Pan de Cr~. 6 18,
".
Chocolate T"fle. 616
Coconut. 607
Double·Chocoiate. 607
Fresh FruIt Trofle.616
IndIan. 610
Mocha Poh do! C.eme, 618
Rt<:e. SImple SIOlietOP. 608
Wllh Cardamom and
P>stachlOS.609
w,th CInnamon and Oroed
FruIt . 608
w"h O.ange and Toasted
Almonds. 609
Van,lIa.607
PuddIngs. savory
Breakfast St rata wIlh S",usage.
Mush.ooms, and Monterey
Jack. 226
Breakfast Strata WIth Spinach
and Gruyere. 225-26
Cr..,my Com. 130-31
Make·Ahead French Toast
Casserole w a h C",.amel·
Pecan TOPPIng . 237. 2Jl
Make'Ahead Rum·Ralsm Frenc:h
TOIISI Casse.ole. 237
24-Hou. Omelet. 221
24-Hou. Omelet w.th Pepper
Jack and Ch'POlle ChIles. 227
24-Hour Omelet WIth Sun·O • ..o
Tomaloes and Mozzarella, 227
Puff pa-stry. cullIng I,.,tO
.ectangles.2SO
Puff paSlry. workIng WIth, 28
Pumpk,n'Nut Bread. 495
PumpkIn PIe. 573-74
Q
Q .... wad,ll'"
Be"n "r>d Cheew. "10
Chocken and CheeSe. 39-40
Qu,ctMl
C.~"t 229. 229
L.... ",nd Gofol Cl"lltese. 229
LOf'",ne.228-29
orepa,rlng "1» for, 229
Qut<:k bre/lds. See Brelld. QUICk
Qu,na.
cooking methods. 163
Pltaf wllh Apples lInd
Pee",,". 164
"nSlng, 16"1
R
RadICChIO. 64
RadICChIO. PflIs. "",d BIIeon, 8aked
Cheese To.tell,,,, w.th, 202-3
R",dlshes. p'epa"ng. (Of crud,tes, 20
R",lsln(s)
,Clnnamon O"tmeal
SCones. 489
Cinnamon 5wlfl Brelld, 459
Golde". -PistachIO Chee$e
StraWl.29
Golden. ZlKchml B.ead
wllh.493
Granola. CianI(. 241
CnurW<y.241
Toasted, 242
lrosn Soda Bread WIth. 498
Mornol"l9 Glory MuHIM . "186
and Nuts. CarrOl Cake Wllh, 5-48
·OatfTINl COok..s. 499-500
O"tfTlfill Cookies. l,ght 679
...0 P .... Nuts, Sk,llet B.occoll
wIth. 124
·~um Frt<>e:h Toasl Casserole.
Make·Ahead.237
Waldorf ~Iad, 77
a"CI Wilt nut Rust<c Bread. 464
",tld Wal"ulS. Bread PuddIng
wIth. 609
RlInc:h Dre$S'I"I9. 55
RanCh Dreu'ng.lowtal. S5
Raspberry(ies)
·Almond Muff'ns. 484
·Almond Muffins. Ligh t , 616
·Almond Napoleons. Qu.ck. 595
Cobbl".598
FreSh Fru.t Trolle. 616
f.ozen, cookll"l9 Wllh. 648
·P,stll(hiO BlKkl",
Ind'vodu~lI. 603
Savc:e. 647. 647-48
ShIt'bet.623
SC!UiO..,.521
Summe., Poe, 580. 580
Raspbitrry VIf.."g.etle, 51
R"'laIOl,llne. ROIISted, 133
R"'t.,OI,l,JIe. Roasled, BlIked
Snapper F,llets Wltl\. 267
Rel"h, Corn and Avocado. 640-41
~.vben ~ndwoehes. 79 J'9
Flhubaotb
Fool. 594
Blueberry-, wIth Ginger. 594
Strawberry-. 594
peelong.594
$OlteninQ tllrt l1al"" of. 594
-Slrllwberry Cobbler. 598
-Strawberry Pie. 562
~ice
Cas~ole. Creamy. 154
Ch,cken Ilnd
0 ... -Pot.311
Ol'le-POI. Southwestern. 311
One-Pot. WIth Peas Ilnd
Car,0Is.311
Pressu..-COOk"'r.
Me~,clln-Style_ 447-48
Pressu.e-Cooker. wIth
Lemon 1100 Scallions.
446-47
Chicken Olvan. 307
F.estll Casserole. 310-11
1Il1\1O"ng ideas. 152
Me~lcan. 155. ISS
moe.owave cook,"9
d"ecllons. 152
Pltella lor a Crowd, 277
Polal. Easy, 151
w,Ih C.... rllnlS Ilnd
QlsMws.151
Ind,"n-Sptc~. wllh Dales
Ilnd Pllrsley. 151
prePIl"ng. \IllS 10•• 151
Pressure'Cooker Chicken
Biryllnl.44S-46
Puddmg, Simple Siovetoll. 608
w,th Ca.dllmom and
PistachIOs. 609
w,Ih CInnamon 1100 Dried
Fru't.608
with OrllrlO' Ilnd Toasted
Almonds. 609
awck SI(,11(!t P<leIIIl, 276, 276
Shrimp JllmballlYll. 275.275
1.1~IOP CO()l(Ing d,rectoons, 152
wl'lIIe. Illste tests on. 154
Wild. PIlaf 153, 153
see IIIso R,sotto
Rice vInegar, 4, 295
Ricoll a cheese
Cllnnoll Ice C.eam Cllke.
630-31
Cheesy Baked Man,cotti, 204
Cne.l.y Baked Man,caU, w.th
Pea and M,nt Flilino. 204
-lemon C.tpes w,th Strawberry
TOPPIno, 231
loght Meat and Cheese
lasagna. 671. 671-72
.00 p,,,. Nuh CrostiN. 34
S,mllit Cheese La""llna. 205.
205-6
Simple Meat lasagna. 206
5'mple M"shroom a"a Spinach
lasagna, 206
Skillet lasagna, 207
THE AMERICA 'S TEST KITCHE N FAMilY COOI(BOOI(
RlCoua cheese (contmued)
Sk,llet lasagna wllh Itall¥'
sauwge and Red Bell
Pepper. 207
and Sp,nach RaVIOli F,llIng, 193
Wh,te P'llll. 480
R,sotto. 156, 156
Aspllrllgus. Wit h lemon and
M,"t.156
BIlked. 157
BIl~ed, WIth 8utternut Squash.
Sbge. Ilnd Almonds. 157
Cakes. C"sPY. 158. 158
Cool<Ing t,ps 156
Gllrloe, 157
leftover. uses for. 158
MUShroom. 156-57. 157
Pressu'e-Cooker,4S2-53
w.th Asoaragus and
ProsCluUo.4S3
w.th Bultemut Squash and
~ge. 453. 453
with Shrimp. Scallops. and
Sall.on. 454
Wild M"sh,oom. 453
S"ff,on, 157
Roasl'ng P/lns. 6. 329
Rollong PIns. 11-12. 562
Rotls
CIN\IImon. 474 474
0 ......... RICh and Tende,
Ameflcan. 455. 455-56
o"~r. shap,ng. 456
Hot Cross Suns. 471
Ql.llck Cln!"l/lmon Buns. 490,
''0
Sticky auns. 472. 4 72
S~ it/so 8,scults
Romitme.64
R,. .
BIlslc SBa 399
dry. Tesl l(,tChen F(tVOfIt\!s.
''''
wet, Test I(,tchen FaVOO"'Ies,
R,m '"
Oitr!<, Citramellzed Omon Jam
w.th.654
Dark. Glaze. Molasses Spice
Cook''!!s wl! h a, 507
-RIlISI" F.enc," Toast Casserole.
Ma~e-Ahead. 237
5 ,,~
Sallron, taste leSIS on. 277
Sal/ron R,sotto. 157
Salad. 51-78
Sean. Three-, 77
Caesa'. S9
caesar. w.th Sauteed
Chicken. S9. 59
Chef's. 68
Chers. with Fen"el. As,ago
Cheese, a"d Salam,. 68.
6B-69
~Iad (contmued)
ducken
ChInese_ WI th HOllOn
V,nalgrette,70
ClassIC. 69
ClImed. 70
Cobb. 67
coleslaw
Creamy Butterm,lk. 72-13
Cr",my New York Dell. 13
Sweet and Sour. 13
Corn. Fresh. WIth Black Beans
and Tomato. 78
E{Jg, ClaSSIC. 71
","ado-,ns fOt. S91
Gingered Honeydew,
Mango. and Bluebe'ry.
''''
P,nellpple and I(,wi. With
MinI "nd lim\!. 589
p repam'g. t ips fa,. 590
Strawberry. Blueberry. ana
Necla"ne. 591-92
G""eK.69
green. simple. ptep..",ng. 51
gnwn. 100slng and OreS$ll'~g. 58
NICOlle. 66-67
paSla
Cold Sesame Noodles. 78
FUlOlIl, W,Ih Salam. and
5on-D1oed Tomalo
Vinaigret t e. 76
Mata'on;, 75-76
p.ePII.mg. tlP5 fOI. 76
Torlellon,. w.th Aspa,agus
Ilnd Fresh alls,1
Vina,g""!le, 76-77
pOtato
Amer,can.74
food safety prec<lU\lons. 74
French. 75
French. W,Ih RadIShes.
Corr"llChons. MId Citper!.,
75.7S
Get"man.74
PtePllrlng. t,ps for, 74
SeafOOd. C""amy. 12
5plf\/tCh. Wilted. w,t h BIlcon
and Red On,on. 65. 65
Spinach. Wi lted. w,th Feta and
01oves.66
Tes\ KtlChen Favo"Ies. 60-61
Tomato. Mozzarella and
B.JSil. 77
With Balsamic V,na'grette
and Grapes. 71
WIth Carrots and DIll. 71
ClaSSIC. 71
Waldorf. 77
Salad dressmg See O""SS'f\Q salad
V,nalgrelle
SlIllId spmners. 56
SlIllIml
Fen"el, and ASlago Cheese,
Chel"s Salaa With, 68, 68-69
Salam, (contmued) SandWIches (r:onlmued) Sauces. sa~ory (corlflnued)

Muffuletta.84 "G"l led- Cheese , Oven, for a Peach. 641

a"d Provolone Salad Crowd. 80-81 Sour Cream , 638
Cro5tml.34 G"lIeel Mozza rella. WIt h Tomato, Fast. 39
and Sun·Droed Tomato Tapenade and Roasted Verde. 644. 644
Vma,gretle. F"s,lIi Peppen, 80. 80 SOur cream. flavored. 638
Salad With. 76 Mufluletta, 84 Tartar. 639
Sa lmon Oyster Po ' Boys, 85 Test KUGhen FaVOrites
bUYing. 249. 255 Phlily Cheesesteaks, 81 comoou"d butle.S, 642
Cakes. Pa,,·F"ed. 251, 251-52 PIta . M,ddle Eastern, 87 for pan· seared
Ca~e5. P",,-F"ed . wlIh Reuben. 79, 79 chiCken. 288-89
Parmesan. 252 Shrimp Po' Boys. 85. 85 for pan-seared lamb
took,n9. 255 store-bought bread for. taste chops. 336-37
Glazed tests on, 4-5 for pan-seared
Maple-Soy. 244 Test KitGhen Favorotes. 82-83 pork,364-65
Mustard and 8rown Tuna Melt s, 79 for pan-seared
SU<;lar, 244 see also Burgers; Sandwlth steaks. 336-37
Sweet and Sour. 244 l illongs for spiral-sliced ham. 373
a"d lee~ Pot Pie. 250. SandWIch fIllIngs Yogurt , 87. 445-46
250-51 Classic ChIcken Salad . 69 s ..... also Pasta sauce; Tomal o
Oven·Ro.-sled Side of. 248 Class", Egg Salad. 71 sauce
With 8asll. Tarrago" . and ClassiG Tuna Salad. 71 Sauces. sweet. 645-53
Garlic. 249 Creamy Seafood Salad. 72 Apple Butter, 645
Chlil-Llme.249 CUf/led Chicken Salad , 70 ApplesauGe. Old-Fashioned.
Pan-Seared. 243 Tuna Salad with Balsamic 646.646
Pead-Ied V,na,grette and Grapes, 71 Cinnamon, 646
Cold. 245 Tuna Salad with Carrots and Cranberry, 646
oven·. servIng. 247 0111,71 GInger. 646
Oven-, SIde Of. 246-47 Saucepans. 5-6 Blueberry TOPpIng. 648
WIth Tomato Saffron Sauces. savory. 633-40 Butterscotch. 652
Broth. 245 Aioll.638 Ca~amel. 651. 651-52
WIth Vegetables and Herb Barbe<:ue, 63S. 635 Cn.ocOlale. 653. 653
Broth, 244-45 barbecue, bottled. taste tests Ctanberry. 646-47
raw. removIng pIn bon... on, 634 ·Ora"ge. 647
from, 243 Barbecue. Te~as-St~le. 634-35 WIth Pears and Ginger. 647
raw. remOVIng skIn from. 252 Bllarnaise.637-38 Cranberry-Pear Butler, 645
smoked Cheddar Cheese, the Creme Angla'se. 651
Cakes. Pan-Frred, 252 Ultimate. 636 Ho t Fudge. 653
Canaplls,31 GomPOund butters, Peach ToppIng. 648
and Chives. TwiGe-Baked prepa""g.643 Raspberry, 647. 647-4B
Potaloes with . IJ8. 139 Cumberland. 640 St rawberry Toppl"g . 648
Mou5se.21 Enchilada. Fast. 309 Wh,pped Cream, 650
Spread. 23 Garhc-Herb Compoond Sauerkraut
types of. 31 Butter, 643. 643 Brat wurst and. 365
steamIng dire<:lIons and gravy Reuben SandWIChes. 79. 79
timeS. 262 All-Purpose. 633. 633 Sausage(s)
Salsa Easy Turkey, 329-30 and 8eans. Slow-Cooke'
Avocado-Orange, 265, 265 OUIGk. for Roast Count ry-Style Pork
Slack Sean and Mango, 640 Ch,cken. 317 RIbs With, 429-30
Dip, 18 HOllandaIse. 636-37 and 8ell Pepper. Cheesy Baked
Jarred. taste tests on. 39 HollandaIse. LIme. 637 Grots with. 161
Peach,641 Honey-Mustard DIPping, 640 Bratwurst and Sauerkraut. 365
Sour Cream. 638 HorseradISh. 639 BnMkfast B",,, tos. 220
Tomato. Fast. 39 HorseradISh CocktaI l. 44 BrOCCOli. and Roasted Peppers,
Verde, 644, 644 keepIng warm. tIPS for. 150 OreeChiette with . 197. 197
Sa lt, table versus kosher. 2. 315 MayonnaISe. Homemade. 638 Calun Ch,cken and Corn
Salt, taste tests on. 2 M,gr\Onette. 50 Stew. 321
Sambal oelek , 294 MInt. Sweet and Sour. 375 Cassoulet WIth Pork and
SandWIches. 79-90 MojO. 401 KIelbasa. 113, 113-14
creatIve breads and fllhngs Mornay. 636 CocktaIl Meatballs and
for_83 for pan-seared chicken. Kielbasa, 49
Cubano. 86 preparong, 291 Collard Greens WIth
Egg. Frred. 216, 216-17 Peanut. Spicy DIpping, 47 Kielbasa. 135
BBQ.217 salsa and Corn. Slow'Cooker ChIcken
WIth PastramI and Avocado-Orange. 265. 265 w,th, 435-36
Swiss. 217 Black Sean and Mango. 6 40 -Cornbread Swlling.
Grilled Cheese. 80 Jarred. taste lests on, 39 Golden, 331
Sau~ge{s) (cQnlmOJed)
Cuban BI(\Ck Beaons, 170-71
Homemiilode Breaoklaosl. 238
llaohaon, lind Red Bell i>eol)er,
Sk,lIel Lao~gf13 w'th, 207
ttaohaon, Grolled. 402
Me~,can,Sly'- Sk,llel VermICotih
W,lh Chorozo. 211
Mushrooms. aond M()I'Iterty Jaock.
Bteaokfaosl Siraot. w,lh, 226
New Otleatl$-Style Red
Beaons, 169
Paella for a Crowd, 277
Pilcans, "no' Aprocots. Breaod
Swll,ng W'lh, 332
~ Peone Supper,
Sk,lIet. Z09, 209-10
Peopers, and Onions,
G"IIOKI,402
P"~ssUfe-Coo~er Cubaon 6111ek
Bellns. 449, 449
Pressure-Cooker MeXICan-Style
ChICken and Rice, 441-48
Pre$Sure-Cooker Me~ lcan·Style
Pork Stew. 440_41
QUICk Skillet Paoella. 276. 276
Shr ,mp Jaombalaya, 275. 275
Span,sh-Style Braised Lent,ls
w, th, l 72
Spanosh-Style Bra,sed Lent,ls
w,th Chard aond 172
~n'sh-Style Longu,ne w,th
Claoms and Chor,zo, 189
Sft ~so Salam,
Savoy ellbb&ge, 61
Sules, k,tcnen, 8-9
SulloQ{s)
buy.ng.217
Coopoono, 116. 1/6
Fra O'aovolo, 200
Grolled.410
w,th L-.non-H9rb
Paste, 410-11
New Orleaons-Slyl., 411
skewering sClll10ps for, 410
w,lh SP,cy Gllr hc Paste, 410
P..n-Seaored, w,th Lemon.
ShiII llots. and C.. pers,
217-78
Pan-Sell'ed, w' th Oraonge lind
Thyme, 278
prepaor1l'lg for cooking, 217
S"a, Baocon-W'aopped, 45
Seafood Newburg. 282-63
Shrimp. aond Saff,on,
Pressure'Cooker
Rlsouo w'lh, 4S4
Skl!W8fs. 46
SIIC'ng, for "souo, 454
Scones
baolt..,g, aot h'gh alt,ludes, 693
Crllnbe-rry-O<ange.488
Cr"am, w,th CurranlS, 487-88
Go~r, 488
Lemon-Blueberry. 488
oatmeal, 488, 488-89
prepaorong.4B7
THE AMERI C A' S TEST K I TCH E N FAM ILY COOKBOOK
SCraf)l!f$,470
Seafood
Newburg, 282-83
SIIlaod, ueaomy. 72
Sft "50 F,s./l: Shellfish
Serrated k .... ~. 10
Sesame OIl. 295
Sesa~ (Sft'ds)
.ond Coconut. Granola Bolr5
w,th, 524
Cotd Sesame Noodles. 78
-Crusted Tuna St"""ks,
Pan-Seared. wllh Avocaodo·
Orangll Saols,). 26S. 265
Orange-Sewme Vina,grette, 52
-Soy Glaze, 414
SII<IlIot(s)
flavor 01. 52
·Lemon V1I'Ia'9relte. 52
mmcing.52
Shears, kitchen. II. 297
Shllillish
buy,ng.24 7
Cioppino. 116, 116
Creamy Seafood Sa lad. 72
SN "50 Clam(s): Crab(meat):
Lobster(s): Muss"l(s):
Oyster(s); ScaolloP(s): Shromll
Sherbet
lime, 623
Orange. 622-23
Raospberry.623
Surprose, CreamsICle, 623
Su-rll"se, Rao,nbow, 623, 623
snortbre1ld.SI4-15
Shortcakes. Strawberry. 596.
596-91
Shnmp
Bolcon-W'aPPt!'d,45
buy,ng.274
C.oppono, 116, 116
Cocklall, ClasSIC, 45, 45
Creamy Seafood Salad. 72
Curried S,ngal)Ol"e
Noodles, 211-12
deveon'ng, 273
Frao Oiaovolo. 199, '99~200
Garlicky St,r-Froed. w,t h Carrot,
and Pepper5. 273-74
Grilll!d, 410
w,t h Lemon-H"rb
PaSle, 410-11
New Orteans-Style, 411
skewerong srmmp tor, 410
w,th SpICy Garlic Paste, 410
Jambaolaoya, 275, 275
Paoella lor ao Crowd. 277
Pan-Sured, 272. 272
W,lh Ch,pot!e~Lime
Glaze. 272
w,th G,nger-Ho,sm
Gtaze.272
Po'Soys, 85. 85
Poc:>corn, 271
DUtCk Sk.llet paella, 276, 276
Scalloos. and Saffron, Pressu'e-
Cooker RlSOno w.tl"o, 454
Shromp (COfIlmued)
ScaomPi,273
Seafood Newbu'g. 282-83
5earong, 1,0S fOf. 272
liZ' counh. 274
Sk"""fl.46
and Snow Pus. St,,-Frled, ,n
Coconut C....ry saou.c•. 274-75
Spreaod. 23
Taor~on. and Cream,
Fettucc,ne w,t/'o. 200
$ode d,shes, kHPing warm, ISO
Sk,llets. nonu..::k. 5, 217
Sk,llets, Ir"d,toonal. 5
SIOOPY Joes, B7-88
Slow cookers
/aom,ly favorotes. 686
lood $IIfety precaUI,()I'IS, 432
k"D,n g foods warm In, ISO
rllt,ngs of, 423
rec'J)eS lor, 419-38
t,ps for using. 421. 422
Snllpf)l!r, red, buying, 267
Snapper Fillets, Baked, w,th
Roaosted RatatOuille. 267
Sole
Amand,ne.260
Bundles. Steamed,
Aslan-Flavored,260
Bundles. Stellmed, w,lh
Vtgel .. bles lind Tarrll9O'l, 260
buy,ng.260
Meunier. w,lh Browned Butter
...
"' ,
aond Lemon. 259 259
Berry. 624
Grlll)8' ru,1. 625
Ltmon (or Lome). 624
Maongo, 625
Melon. 624
Orllnge, 625
Peaoch.625
P!neaopple.625
Souffl •• Easy CheeM, 227-28
w,th Fines H.,bes. 228
w,th SO;n!lch. 228
SOuP. 91-118
add,ng paSlao 10, 105
AsparaguS, Cream of, 99
Beef and B..rley, Slow-Cooke ••
420-21
Black Bun, 107
Borschl,109
BrOCCOli, Cream of, 99
Broccoh, Cream 01, LIght. 662
BunernUI Squash, 103, IOJ
Chkken Noodle, 92
Ch..::kpea, MorO<;Clln-Style,
106-7
COC()l'lul Choek.." TII<II. 95
Cucumber, Cold, 107
Egg Drop, 94
Gazpaocho, 108. /08
ladhng, w'thou t drol», 92
MalZO Ball. 93-94
Mushroom-Bar ley, 104
OnIOn, F.ench, /00. 100-101
Soup (conrJfflJfKl)
PIIStll e Fagloll. 105
1>(>11. Cream o f. 99
Pollllo-leek. 101. 101
p'epa"ng. IIQ5 lor. 99
pureeing. eQulDment for. 98
sauteIng aromatIcs for. 661
sImmerIng. UP fa •. 106
50111 Pea and Ham, 104
stOtlng.99
Tomato. Cream of. 98
TortIlla. 93. 93
Turkey Noodle. 96
Vegetllble, 97, 97
White S.an and Garlic. 105,
105-6
see also Broth. Chowder. Stew
Sour Cherry Cobbl ..., 598
SourC<Nm
C,lantrO. 428
flllvored .638
Soy (sauce). 29S
-Gmger 5l1uce, BrOIled
ASDllrllgus wIth, 122
-Hooey Mllrlnade. 392
-MIIDle Glllze. Roasted Winter
5qUIISh WIth. ISO. ISO
-Sesame Glllze. 414
Spatulas. fISh. 249
Spatuills. hellt·s.'>fe, 9. 225
Spatulas. olfset. 533
SpIce rub S. d.V. 390
SPIceS. buying lind stOflng. J
SpInach. 64
lind Bacon, Roasted T.out
Stulfed WIth. 2S6-67
WIth Bacon and BalsamIC
VInegar. 145
buYIng. tOf COol"ng. 6S
buy,ng, for s.'>llIds. 65
Cheue SOUfll, WIth. 228
Crellmed , 145
diD
WIth 81ue Cheese and
Blll:on. 19
CIlantro-lime. WIth Ch,potle
Chol".l9
Wllh Fet", lemon. lind
O.lt9I'no, 19
He.bed. 19. 19
Eggs Flo.en!I"', 214-1S
WIth Gallic and lemon, 145
and Gruyere. Sreakfast Strata
WIth. 225-26
and Mushroom laSltgnll.
Slmplt',206
and R,cottll RIIVloll FIlling, 193
Salad. WIlled. WIth BlOCoollnd
Red Onion, 65. 65
Salad. W,lted, with Feta and
OlIves. 66
WIth Shallots and Goat
Cheese. 145
Splenda. about, 678
Spilt Pell lind H~ SouP. 104
Sooons. ail-purDOM. 9
Spoons. mNSUflng. 7-8
""'...,
Cheddllr·Beer.22
crellm chees •. Tut Kltchef"l
Favorlles. 23
He,bed Goal Cheese. 22
Holiday Cheese Ball. 24
Hummus. 33
Smoked Salmon Mousse. 21
Smoked Trout Mousse, 21
Taoeoade. n
SD"ngform pans. 6 . SSI
Squllsh. Summer
Bilked SnllDoar F, llets WIth
ROllsted RlltlltOUllle. 267
Cassero le, Pro~en.(:III-Style. 149
Casserole WIth F.tll. Lemon.
and Oregano. 149
cool"ng. tIPS for. 149
grdllng d"ectoons. 416
ROIISted Rlltlltoulile. 133
Sau l~ .149
SlIul~. WIth Lemon lind
MInt. 149
Summery FIsh and Vegetable
PlOCkets.267-68
lUCChlnl, grated, SQ~llng
dry. 493
ZucchinI Bfe6d, 493
Zucchini Bread WIth
Golden RlliSlnS or
Dried C.anberrles. 493
SQuash. wInter
butternut
oeellng lind cuttIng. 103
Sage. lind Almonds. BIlked
R,sotto WIth. lS7
and S/Igoe. Pressu ...·Cooker
R.sotto WIth. 453. 453
SouD. 103. 103
Drepa"ng and cookIng. 120
Pumokm-Nut Bread. 49S
PumDkin Pie. 573-74
R<Ulsted. ISO
WIth Brown Butler and
Sage. ISO
CookIng. lIPS lor. ISO
wlth Soy.MIIQIe GillIe.
ISO. ISO
SIUk knives. 3<12
Slumer basket . ImDrovillng,
'"
Stew, 109-18
Beef. 109, 109-10
Burgundy. 111
Goul.uh, 111-12
Goulash. SIow·Cooker
HUngMl"n.423
Gu,nneS$. Slow-Cooker.
'"
Hearty. Pressure-Cooker.
4 38-39
Hearty, SIOw·Cooktlr.
421-22
bo'owning me..n lor. 110
buyIng me.at lor. 110
cassoulet WIth Pork lind
KIelbasa , 1/3. \13-14
Stew (con/.nued)
chIcken
and Co.n, Cajun. 321
and Dumplings. 324-2S
and Dumplings WIt h leeks
lind Tarragon. 325
ChockDtNlllnd T()(Tlllto.
Pressure·Cook~, 442
CIOPJ)IflO. 116. 1f6
CUttIng me.at for. \\0
ladl"""" WIthout d"pS. 92
lamb
Curried, Preullf.-Cooker.
441 - 42
"'" .North AI"can. 112-13
Vllldllloo. Slow-Cooker 426
MexlClln-Style
P.e$.sur ...... CQOIcotr 440_4t
MexO<;lIn·Style,
Slow-Cooker. 424
Sou th_stern. 114
preparing, tiDs for. 99
lJIuteing IIromatlcs for. 661
$Imme ....~g, lID for. 106
_.1$0
s torIng. 99
ChIli
Sllcky Bun,. 472. <172
St,,· frYlng. rules lor. 293
StraIners. 95
Strata. breakfast
with s.auSIIge, MUShrooms, and
Montllrey J llck , 226
WIth SpInach ,lnd Gruy'r •.
225-26
St'awberry(les)
Blueberry. and Neclarlnt
Salad. 591-92
Chocoillte-Covered.606
Drizzled WIth White
Chocolate, 606
Cobbler, 59B
F ... lh Fruit Trifle. 616
hull'ng.591
Ice Cream. 621. 621-22
Ice Cream CUPCllkes, 632
NIlDOleons. OUo<;k, 595
Ref,.gerlltor Jam. 649. 649
·Rhubarb Cobbler. 598
-Rhubarb Fool . 594
·Rhubllrb Pie, S62
Shortcakes. 596. 596-97
Tart. 587-88
TOPPIng, 648
T09pong. lemon·R,cotta C,epes
WIth. 231
SluffIng See Bread stuffIng
SubstItutionS. Inside back cover
Succotash. 131
Sugllr
1I,llllcI81. about. 678
brown. for rec'Des. 4
b.own. mellSuflng. 609
ounce to gram conW!rslons. 69S
types Of. 4
Sommer SQUash. See SQUIISh.
iummer; Zucct",,,
Ind e .
Sunflower Seeds, Honey Br~n
Sandwich Bread with, 459
Suooer menus
Easy Weeknight . 686
Make-Ahead Meals. 686
S i ow-Coo~er Family
Favorotes.686
Vegetarian. 686
See a/50 Dinner menus
Sweeteners. artlfldal. ilbout 678
Sweet POtal o{es)
Casserole. Candled. 147
with Toasted Marshmallow
Tooping, 147
Fennel. and Leek. light
5cillioped Potatoes
with. 664
Mashed. 146. 146
Garlic-Scented. With
Coconut Milk and
Cilantro, 146
Maple-Orange. 146
Orange ....nd Cilantro.
Slow-Cooker Po r k
LOin Wi th. 4 28
PIe. 574 574-75
preparing and coo le lng. 120
SWISS cheese
Breakfast Strata WIth SPinach
and Gruyt!re. 225-26
C~ul i llower Gratin With leeks
and Gruyere, 129
Cheese B'ead WIth Bacon and
Gruyere, 498
ChICken Cordon Bleu. 306
Eaw Cheese Souffle. 227-28
w'th Fines Herbes. 228
With Spinach. 228
French On ion Soup, 100.
100-101
Fflttata With Asp"'ilgus. Ham.
and Gruyere. 224. 225
Gruyere. aboul. 27
and Ham. Scrambled Eggs
wIth. 218
and Pastram,. Fried Egg
SandWICh WIth. 217
QUIChe Lorra.ne. 228-29
Swordfish. Pan-Seared, Wit h
Orange-Apricot Sauce. 266
T BaSIl. and Caper Sauce, 289
Tacos
Beef. :557; 357-58
Flsh,271
shells for. hOmemade. 357
,MilS lor. taste lests on. 358
Tamale Pie. 358-59
Tapenade , 33
Tapenade Compound BUlter, 642
Tarts, 583-88
Chocotate Truffle. 588. 588
Crust. S84-85
CrUSI. Chocolate. 585
dough. about. 584
THE AMERICA ' S T EST )(ITCHEN FAMILY COO)(BOO)(
Tarts (contmued)
dough, baking, at hl9h
altitudes. 693
dough , flwng into tart
pan. 585
Easy Tarte Tatln, 603-4
Fresh FrU It. 587. 587
Lemon. 586. 586
MI~ed Berry, 588
Pear Tatin. 604
St rawberry. 587-88
Summer Fruit, Free·Form. 58:;,
S83-S4
tarl pans for. 586
Tomato and Mozzarella.
36-37. :;7
Tastlngs, See Ingred,ents.
tast 'ngs of
". -Infused Creme Bruit'!<!, 615
M,nted E"rI Gray Ice. 626
Testlngs. See EQUipment. r"lIngs of
Test KItchen F'avo"tes
beef steak Poln sauces, 336-37
chicken pan sauces. 288-89
compound butters. 642
cre"m cheese spreads. 23
crepe fillings. 231
crostlni toppongs. 34
glazes for g"lIed food. 41 4
ice Cream flavors. 620
lamb chop pan sauces, 336-37
maronades lor kebabs. 418
menus. 686-92
ome let fi llings. 223
Polrty almonds, 2S
party cheese straws. 29
P""Y dIPS, QUICk and easy, 18
pork pan sauces. 364-65
pork roast glazes. 370
rubs. dry. 390
rubS. wet, 395
salad cOmbInation S. 60-61
sandwich comblnat,ons. 82-83
splral·sllced ham sauces. 373
Thermometers. instilnt ·read. 8, 69S
Thermometers, oven. S
Thousand Island DreSSing, 53
T'mers. electronic. g
Tofu. 5tir·Froed Cumed. wllh
Coconut Sauce. \74
Tofu F'lnge's. F'ried. 17:;, 173-74
Tomato(es)
and Bas,l, Bruschetta
WIth. 36. 36
-Bastl Vlna'9rett e. S3
and Black Beans. Fresh Corn
Salad wllh. 78
-Braised Green Beans With
Ba5,1. 13S
canned. flavor Of. 98
canned. taste tests on, 4. 175
Cherry, Relish. Warm,
Pan-Seared Hal ibut
w>th,263
Cherry. Sauteed, 147
Tomato{es) (contmued)
Cherry, Sault'!-ed. WIth Capers
and Anchovies. \47
and ChICkpea Stew,
Pressure-Cooker. 442
GalPacho. l OS. 108
Mannaled, Gri lled Steak
w ith. 385
Mozzarel la. and BaSI l Salad. 77
and Mozzarell .... Baked Z,tI
with. 203, 20:;
and Mozzarella Tart, 36-37.:;7
Pasta alia Amatriciana, 194, 194
Roasted. and F'resh Monarella,
Polenta WIth. 160
Saffron Broth. Poached Salmon
wlth .24S
Salsa. Fast, 39
Seed ing. 181
Soup. Cream 01. 98
Stuffed. 148
WIth PecOflno Rom"no,
O'egano. and O l,ves. 148
preparmg tomaloes for. 148
sun·drled
"nd Bilsil DIP, 18
and a...,1 Sour Cream, 638
Caper. and GarliC Cheese
Straws, 29
-Parmesan Spread. 23
Pesto. IS2
St uffed Chic ken Breasts
w lth,305
see a/so Tomato sauce
Tomato sauce
Arrabb lat a (Sp icy). 175
Chunky. for Lasagna, 205
cook,ng ups. 175
Fast Enchilada Sauce. 309
jarred. tasle tests on. 177
Llght.669
Meaty. WIth Pork, Pressure ·
Cooker. 448
Meaty. WIth Pork,
Slow-Cooker. 431-32
No·Cook. 180. 180
with Fennel and
Parmesan. 180
with Fresh Mou~rella . ISO
with MI~ed H erbs. 180
WIth Ohves and Feta. ISO
SP ICY. ISO
Pt;ltanesca, 188. 188
QUiCk . 175
Quick. WIth Vodka and
Cream, 175
QUIck Pizza Sauce. 476
Swee t and Sour. Stuffed
Cabbage Rol ls WIth.
125-26
Sweet ·Tarl. WIt h Thyme. 289
Tongs. 9. 412
Torches. kItchen, 615
Torlll1a{s)
Be~n alld Cheese
Quesad, llas. 40
Beel Tacos. :;57. 357-58
TO'tl""(5) (conrmved)
Sreaklllst 8ur"'0$. 220
CIIsseroie. See!. 356
Chocken ... nd Cheese
Quesad, ..... s. 39-40
Chocken Fajitas. 308. 308
chips. taste tests on. 41
Easy Chicken EnChiladas.
308-9
Fish TIIC05. 271
Huevos Ranche ros. 219
Me"Clln·Slyle Scrllmbled
E99S.218-19
wftenl""'. 220
Soup. 93. 93
liKO shells. homemllde. 357
liKO shells. laSle tests on. 358
warrrung.309
WH"kn.ght Skiliel FaJllas. 333.
m
T""e. Chocolllie. 616
T,,' III. Fresh FruIt. 616
Troui. Roasled. Stuffed wllh Bllcon
lind Spinach, 266-67
TrOUI. SmOked. Mousse. 21
,,~
buYln9 and cooking. 255
Capers. and Chives. Deviled
Eggs with. 44
c~lng.2G5
MeltS . 79
Mini Melts. Crostmi. 34
Nlcolse Salad. 66-67
Noodle CII.serole. Skillet. 210
SIIlad. CIIISSIC. 71
wllh BaIS(lmIC V,na,grelte
(lnd Gr"pes. 71
with Carrots and Oill. 71
S/llad. Mediterranean.
CrOSllnl.34
Steaks. Pan-5e;Ired
Pepper·Crusled.265
Steaks. Pan-Seared
Sesame·Crusled.
wllh AI/OC"do-Orange
Salsa, 265. 265
I/ISI. tllslS on. 71
Turkey
b"nlng. c"" I(l1ne" lor. 319
b"nlng dlfectlons lor. 315
Broth. 96
Burgers. Ski liel. 90
carving. 330
Chel's Salad. 68
Chef's Salad with Feooel.
ASlago Cheese. and
Salami. 68. 68-69
Chlh.661
CulletS. Sauteed. wllh O"ed
Cherry Sauce. 325-26. 326
GrllVV. Easy. 329-30
Gnll-Roasle<! . 409. 409-10
e . e".\. 4 08-9
With Spice Rub. 410
Llghl Meal and Cheese
Lasagna, 671. 671-72
Meatb."l iis. Light Spaghetti
lind. 668
T.... key (conrmu«J)
Noodle Soup 96
Roast. 327-28
8"","st. E/lSy. 326
Bre"sl. Easy. with
G.avy.326
fllpPln9 turkey over. 328
prep,,,,ng turkey for. 329
roasting times for. 328
taste tests or.. 328
Telrazzml. Skillet , 210
Turmp and Leek. Ught ScellOPed
Pol(ltOOs wi th. 664
Turnovers. E..."Y ApJ)Ie. WI, 601-2
Carame.· .... nd Cream
Cheese. 602
Ch.eddary.602
-Crar.berry.602
Sugar and SPICe 602
v W
Vamlla
bean. seeding. 619
Cream Pie. S77
extract. tasle tests on. 607
F(OSI"'9. QUOCk MId Roch. 530
Ice Cream. 619
Pudding. 607
Veal
Bolognese Sauce. 187. IS7
cullets
buY"'!OI.381
Cnspy Sreaded 381
Milanese. CriSPY. 381
P/lrm esan. 381
Sca loPpine. 380-81
Osso 8uco. 382
Vegelable(s).119-50
boiling dlrecllOn>. 121
broth. t aste leSIS on. 97
lor crudites. keeol"'il CrISp. 17
lor crudltk. prep¥lng. 20
lIa\lOl"lng Ideas. 122
gnlled. IlallOl'lng IdHS. 416
9,,11109, prepanng lor. 417
9"III09 directions. 416
La Meln. 212
microwaving direction s. 121
pasta Pnmavera. 196. 196
peelers for. n . 127
preparlf"lg and COOking
chart. 120
RoaSI ChICken and. 319
Soup. 97. 97
sleamlng directIOnS. 121
see ifIso spec,fic veget.tbles
Ve<;Jet.,..ian Bean Chlk 118
Vegeta"ar. Mam Dishes. 686
Ve<;Jeta"ar. Sluffed Bell Peppe<s
Wllh Spicy Corn and Black
Beans. 137. 137
Vermoulh. dry. laste tests on. 268
V,na,grette
BalsamIC. 51
Saslc.51
Honey·OiIOn.51
V,naogrette (contmued)
Lemon-Shallot. 52
Ora llge-Sesame. 52
prepal"ltlO. lipS lor. 52
Raspberry. 51
Tomato-Basil. 53
Vinegar
bUYing. 3-4
red wine. laS1& tesl s or.. 53
nee. about . 4. 295
types of. 3-4
for vinaigrettes. 3
see a/so BalsamIC \llnttgar
Vodka
and Cream. QuiCk Tomalo
Sauce With. 175
soaking 'rult In. for oce
c"","m.621
V-racks. 328
Waffles
Ame"can'5tyle waffle Irons
for. 234
Buttermilk. 234
HOl"llly-Bran. 234
0"""""'9h1 YU$led 235
orepal"lng. tiPS 101. 234
Waldorf SIIlac!. 77
Walnut(s)
-B/ln/lna Mullins. 484
and Blue Cheese. Roa5le<!
Beets wllh. 123
CarrOl Cake w ll h Nuts arid
Ralslf"Is.548
· Cr.!lr.Derry·Orange
Mullm •. 484
Date·NUI Stead. 494-95
Dates Sluffed With
Parmesan. 24. 24
Granola, Chunky 241
Granola.. ClasSIC. 241
Maple·Nul ICe Cream. 620
Me,ua.n Wedding COOkies
513-14
Mocha·Nut O"flon
Cake. 541
Mommg Glory Mulhns. 486
Pumpkin-Nut Bread, 495
and RaiSin RustiC Bread. 4 64
a nd RalSms. Bread Puddmg
w ith. 609
Seven'Lllyer Sarli. 523-24
Swe-et Nut Sprllild 23
W"ldorf SIIlad. 77
ZUCChlf10 Bread 493
Watfff batm. 613
W.n.,.,.cre".64
Wheat SandWich 8r.ad 457
Whipped Cre.1m. 650
Wh"~5. Wire. 9. 650
Whoooee Pies. 553-54
Winter squash. See SqulISh, winter
Wo~s. 293
Worcestershlre and Bult,r
Sauce. 336
y
Vost, .. bout. 4. 462
Yogurt
chH5e. prep,mng, 682
Mallnade, Curried. 418
Sauce. 87, 445-46
1.. 000011 Ma"nade. 39\

z
Zeswlg C'!fUS f.u,n. 640
Zucchin,
Baked SMOPt. F,lIels with
Roasted Ratatou,lIe. 267
8.ud,493
B'eIId wIth GoIdeo R"'S'M or
Dried Cranb<!rroes. 493
cook.ng, III» lor, 149
grated. sQuee~,ng dry, 493
O"moo d"e<:"ons. 416
Pastil PrImavera. 196. 196
Provencal-Sty le Sum me.
5QuIIsh Casserole, 149
RQasted RatatouIlle, III
Sautftd Sumll'ter SQ~sh. 149
SautHd Summe< Squash With
Lemon and Mont. 149
Summer Squash Casse.ole
wllh Feta, Lemon. and
Oregano,149
Summery FIsh and Vl<;le'able
Packet., 267-68

THE AMERICA 'S TEST KITCHEN FAMILV COOKBOOK