Blogs about: Cook’s Illustrated
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What's the best supermarket olive oil?
How do you select a quality extra-virgin olive oil? Unless you’re a professional chef, you probably don’t know the answer to that question. The August issue of Cook’s Illustrated (ww… more →
Flavors of Kentucky
Whole wheat linguine with chard, tomatoes, and chickpeas
captious wrote 1 month ago: This recipe is based on the cook’s illustrated beans and greens recipe. I used to make it wit … more →
Skillet green beans with garlic and lemon
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captious wrote 2 months ago: I wanted a quick, flavorful green bean dish for dinner last night, and I decided to try this recipe … more →
Pasta and Squash with Tomatoes, Basil, and Pine Nuts
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captious wrote 4 months ago: I made this recipe tonight and liked it so much I decided to repost it. It was originally posted on … more →
Carrot ginger dressing
captious wrote 3 years ago: This recipe is from the Angelica Kitchen cookbook. It’s quite similar to the carrot ginger dre … more →
Hearty greens and beans with pasta (B+)
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captious wrote 3 years ago: A big bowl of pasta, hearty greens, and beans can really hit the spot on those days when you’r … more →
Roasted winter squash
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captious wrote 3 years ago: I’ve tried various ways of cooking winter squash–covered, uncovered, with water, dry, oi … more →
Perfect pan-fried broccoli (B+)
captious wrote 3 years ago: 3I’ve always loved broccoli, but often when I cook it, it turns out either overcooked, underco … more →
Roasted tomato pasta sauce
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captious wrote 6 months ago: Sitting on my counter yesterday were a number of cherry tomatoes that had started to go a bit soft. … more →
Hummus
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captious wrote 6 months ago: I’m updating this old post to include a new hummus recipe that I just created. It’s bas … more →
French no-mayo potato salad
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captious wrote 7 months ago: Derek picked this recipe out of the Cook’s Illustrated light recipe. It’s a light potat … more →
Passover apple rhubarb crisp
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captious wrote 8 months ago: This recipe is based on a generic crisp recipe from Cook’s Illustrated. I adapted it to make i … more →
Oven Fries
captious wrote 10 months ago: Derek has been sick this week, and Katrina suggested I make him “comfort food.” So for … more →
Literary Tapas
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wannabetvchef wrote 1 year ago: Originally published by Paper Palate (paperpalate.net) on June 24, 2008. Small dishes from the rheal … more →
Thai Lime and Chili Peanut Cookies
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captious wrote 1 year ago: I wanted to use up some of the 10 jars of nut butters languishing in the fridge, so I decided to mak … more →
What's the best supermarket olive oil?
sharonrae wrote 1 year ago: How do you select a quality extra-virgin olive oil? Unless you’re a professional chef, you pro … more →
Hot chocolate: theme and variations
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captious wrote 1 year ago: If you love chocolate, get cold easily, and live in Montreal (in January), then there’s nothin … more →
Italian Salsa Verde
captious wrote 1 year ago: Salsa Verde is a thick, Italian, pesto-like sauce, but with just a little more boldness due to the s … more →
Greek-Style Garlic-Lemon Potatoes
captious wrote 1 year ago: This is based on a recipe from Cook’s Illustrated. The addition of raw garlic and fresh oregan … more →
White bean rosemary spread
captious wrote 2 years ago: I had a white bean rosemary spread on crostini at a restaurant recently, and really enjoyed it. I lo … more →
