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Cooks Illustrated

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January/February, 2009

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bacon(1) | beef(3) | breakfast(5) | chicken(2) | cookies(1) | desserts(1) | eggs(1) | main(4) | pasta(1) | pork(1) | sausage(1) | sides(4) | soup(1)

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Almond-Crusted French Toast

(Cooks Illustrated, January/February, 2009)

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Braised Beef Short Ribs

(Cooks Illustrated, January/February, 2009)

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On January 11, 2009, 5:33 pm caschmitt25 said:

A lot of work (and money) for a tasty winter meal. We have made short ribs before but (foolishly!) never trimmed the fat or bone. Doing so in this recipe made a big difference, hardly any fat but all the tenderness and flavor. We added parsnips and turnips to the dutch oven, but next time we would cook them and the carrots separately, and add to the braising process only for the last few minutes. Next time we're going out for short ribs!


On January 12, 2009, 12:40 pm pam said:

mmm - short ribs are so delicious and perfect for a chilly winter day. I agree they can be a lot of work but if you want to make a great dish for a small dinner party that doesn't take much time in the crucial minutes before the guests arrive short ribs are perfect...


Braised Beef Short Ribs With Guinness And Prunes

(Cooks Illustrated, January/February, 2009)

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On August 29, 2009, 12:06 pm Wheatstone said:

This was amazing!!


Braised Winter Greens

(Cooks Illustrated, January/February, 2009)

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Braised Winter Greens With Bacon And Onion

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Braised Winter Greens With Chorizo

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Braised Winter Greens With Coconut And Curry

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Breaded Pork Cutlets (Pork Schnitzel)

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Chewy Chocolate Cookies

(Cooks Illustrated, January/February, 2009)

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Extra-Crisp French Toast

(Cooks Illustrated, January/February, 2009)

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French Toast

(Cooks Illustrated, January/February, 2009)

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Hearty Chicken Noodle Soup

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Pasta With Butternut Squash And Sage

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Pecan Rum French Toast

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Perfect French Omelets

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Swedish Meatballs

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Tandoori Chicken

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