The Cook’s Illustrated Cookbook giveaway!

The Cook’s Illustrated Cookbook
I’ve been enjoying my copy of The Cook’s Illustrated Cookbook, the newest cookbook from Chris Kimball and the rest of the team at America’s Test Kitchen. The huge book has more than 2000 recipes and was put out to celebrate the 20th anniversary of the publication of the Cook’s Illustrated magazine. To read a full review of the book, check out this post. To do my own part in the celebration, I’m giving away a copy of the book to one lucky reader! .

To enter the contest, leave a comment below with your favorite Cook’s Illustrated recipe. Their exhaustively tested recipes always turn out a good product and almost everyone has at least one favorite that they turn to again and again. If you haven’t made any of their recipes before, just leave a comment with the recipe that you want to make most (since just about everything you could think of, with variations, is in here). The contest ends Friday, October 14th at midnight and the winner will be randomly selected from the entries. Don’t forget to fill in your e-mail on the comment form (it will not be public), as that is how I will contact the winner, and good luck!

Update: This contest is now closed. Congrats to Robert on winning the book and a huge thanks to everyone for participating and sharing your favorite recipes!


  1. The French Onion soup is the family favorite in the winter I really like the tip about doing the onions in the oven.

  2. Jessica Muszynski

    Their fugey brownies!

  3. The Spanish Tortilla.

  4. Their thick and chewy chocolate chip cookes are without a doubt the best cookies in the world.

  5. crab cakes by far.

  6. Crab cakes were my favorite .

  7. So many favorites, love the beef stew. I have many food allergies/intolerances and CI has been such a great resource for leaning about ingredient substitutions and what really “makes” a dish. Keep up the good work!

    Fingers crossed!

  8. We love everything we’ve ever tried from any CI source — and we own four annual Best of ATKs, the huge New Best Recipes, the Healthy Family Cookbook, too many magazines to count, Baking Illustrated, and last but far from least, Illustrated Guide to Grilling and Barbecue. I think this one is our favorite — it transformed grilling night from angst-ridden to consistently delicious. My husband swears by the clear directions and the helpful illustrations (and he used to swear AT the grill!), and I’m so grateful for the racks of yummy grilled chicken that transform our dinners in the summertime.

  9. Also, their recipe for boiled corn on the cob is classic with a weird twist! (just like all of their recipes!)

  10. i have tried a few of their recipes but my all time favorite to date is their recipe for chewy brownies!! it is PERFECT!!! just like boxed mix but without all the extras. simple delicious perfect brownies.

  11. There are so many great recipes, but I love the Applesauce Snack Cake. It has become the family favorite to make for the Rosh Hashanah dinner.

  12. Two favorites – the Chocolate Chip Cookies with the browned butter and extra brown sugar, and the green bean casserole – guests always want seconds of that!

  13. Coconut cake!

  14. Pumpkin Pie

  15. I always love to try new recipes, and I love collecting cookbookbooks. I really need new dinner ideas, especially healhier ones with fish or vegetables.

  16. I have to pick one? Chili, Potato Salad, oh and don’t forget the PERFECT FILET MIGNON!! I have over 200 cookbooks, but the 5 Cook’s Illustrated ones are used the most! Would love to add to that collection!

  17. I don’t think I can pick just one Cooks recipe that is my favorite, though I did make a Blueberry Cobbler recipe from them this summer that was out of this world!

  18. They have so many to choose from… the Pineapple Upside Down cake; the reduced fat one you would be so shocked that it is “reduced fat” is still so rich and flavorful that you would never know it.

  19. One of my go to recipes for weeknight dinner is the Beef and Vegetable Stir Fries in 12/07. It really help ne understand how to make a great stir fry.

  20. Baked Manicotti or Strawberry Cream Cake. Yum, yum, yum!!!

  21. The recipe I have deemed my favorite is the Ultimate Cinnamon rolls. A close second is their chicken enchiladas. The enchiladas taste as authentic as any meal I’ve had at any Mexican restaurant!

  22. Nearly No-Knead Bread. That one recipe got me into baking after many disappointments in the past.

    A close second would be the Stovetop Roast Chicken. My girlfriend makes this once a month and it’s always great.

  23. Love the pot roast and the apple pie recipes, but the lasagna is outstanding too!

  24. If I had the cookbook, I’m sure I would have a difficult time picking just 1, but I would certainly try! I would probably try a tasty Bolognese sauce first.

  25. Do not have any of the Cook’s Ilustrated cookbooks, but my favorite ATK recipe is the halibut w/ tomato & zuchinni from the healthy family cookbook. So easy and quick yet looks impressive!

  26. There are so many amazing recipes from Cooks illustrated that I am hard pressed to choose a favorite, but the one I use the most often that gets rave reviews is the Pad Thai. It’s flavorful, spicy and delicious. I triple the ingredients for the sauce so it’s really saucy and I add some red curry paste to the sauce. LOVE IT!

  27. My favorite would be the butternut squash risotto. I am sure if you asked me this at a different time of year I would have a different answer.

  28. Great recipes inthe mag I get, would love a cookbook’!

  29. Jelly roll cake!

  30. The recipe that I always go back to is the almost no stir risotto!

  31. I swear by the chewy chocolate chip cookies! They’re perfection.

  32. The recipe for roasted cauliflower a couple of years back. I make it when ever I get fresh cauliflower.

  33. Peach cake is THE best I have ever had or made.

  34. So many! I’ll just say the most recent, and super yummy, potato gnocchi!

  35. Perfect Chocolate Chip Cookies! How can brown butter be bad?!?! They are my all time fave. Can’t wait to try the Hands Free Risotto recipe that I just watched on their website. Yummy!!!

  36. Chicken Marsala!

  37. Sweet and Sour Ramen with tofu and spinach. It a weeknight staple!

  38. My favorite recipe is their “Garlic Mashed Potatoes”

  39. Would have to be the Chicken Tikka Masala recipe my friend Christy shared with me!

  40. I make their Butternut Squash Soup throughout fall/winter.

  41. I plan on making the Best Ever Beef Stew. I was fascinated with the use of gelatin to make a better mouth feel.

  42. My fav recipe is the chewy molasses spice cookies. I make them probably once a month because everyone loves them!

  43. LOL, I have to say that my favorite recipe that I’ve made has been the Black Bean Burgers: it was wonderfully timely that I made it the exact night that our unexpected visitors turned out to be vegetarian! :-)

  44. Roast chicken!

  45. I would love to make chocolate cake.

  46. I love the CI recipe for chicken and dumplings!

  47. The CI thin crust pizza recipe is great!

  48. Cherry Tomato and Mozzarella Tart
    Tart Shell
    Flour for work surface for work surface
    1 box Frozen puff pastry (Pepperidge Farm, 1.1 pounds), thawed in box in refrigerator overnight
    1 Large egg , beaten
    2 ounces Grated Parmesan cheese (about 1 cup)
    Cherry Tomatoes
    1 1/2 pounds Cherry tomatoes (2 pints), each tomato halved pole to pole
    1/4 cup Olive oil
    1/2 teaspoon Table salt
    1/4 teaspoon Red pepper flakes
    1/4 teaspoon Ground black pepper
    1 1/2 teaspoons Sugar
    1 tablespoon Balsamic vinegar
    3 Large cloves garlic , sliced thin
    Garlic Oil, Cheese, and Garnish
    2 Medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
    2 tablespoons Extra virgin olive oil
    Table salt and ground black pepper
    8 ounces Whole-milk mozzarella cheese , shredded (2 cups)
    2 tablespoons Coarsely chopped fresh basil leaves


    1. For the tart shell: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Follow illustrations 1 through 6 (below) to form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack.

    2. For the cherry tomatoes: While shell bakes, in medium bowl, gently toss tomatoes with olive oil, salt, pepper flakes, black pepper, sugar, vinegar, and garlic; set aside. Spread tomatoes in even layer on rimmed baking sheet (about 17 by 12 inches) and, after removing tart shell from oven, roast tomatoes until skins are slightly shriveled (tomatoes should retain their shape) about 30 minutes. (Do not stir tomatoes during roasting.)

    3. For the garlic oil: While tomatoes roast, combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.

    4. To finish the tart: Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. With slotted spoon, transfer cherry tomatoes from roasting pan and scatter on top of cheese; brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

  49. Tough choice I make the multigrain bread made with hot multigrain cereal over & over but bluberry buckle is summertime fave

  50. I love pies and pastries, so I would enjoy finding some new recipes to try! Thank you for the great giveaway!

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