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Also by Editors of Cook's Illustrated:

The Science Of Good Cooking, October 2012
Hardcover / e-Book
The Cook's Illustrated Cookbook, October 2011
Hardcover
The Best Skillet Recipes, March 2009
Hardcover
Best Slow And Easy Recipes, October 2008
Hardcover
The Best International Recipe, October 2007
Hardcover
The Best Make-Ahead Recipe, March 2007
Hardcover
The Best 30-Minute Recipe, October 2006
Hardcover
The Best Light Recipe, March 2006
Hardcover

THE BEST SKILLET RECIPES
By: Editors of Cook's Illustrated

What's The Best Way To Make Lasagna With Rich, Meaty Flavor, Chunks Of Tomato, And Gooey Cheese, Without Ever Turning On The Oven

Cooks Illustrated
March 2009
On Sale: March 1, 2009
368 pages
ISBN: 1933615419
EAN: 9781933615417
Hardcover
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Cookbooks

One skillet and a little test-kitchen know-how are all you need for hundreds of easy weeknight meals!

The test kitchen spent more than a year developing these simple to make foolproof recipes, all of which can be completely prepared (and served, if you like) with just one skillet. Our goals were clear, but challenging: offer easy-to-make one-pan meals that transform time-consuming and labor intensive recipes into one-skillet meals without losing any of the traditional roasted, baked, or simmered flavor of the originals.

The result: 294 foolproof recipes for everything from dishes with “Sunday-Dinner” appeal like Smothered Pork Chops with Cider and Apples and Pan-Roasted Chicken Breasts with Potatoes; hearty casseroles, pot pies, and skillet suppers like Beef Pot Pie with Mushrooms, Sherry, and Rosemary, Pad Thai, and Pan-Seared Strip Steak with Crispy Potatoes; and even classic desserts, including Cherry Cobbler, Rustic Blueberry Pie, and Hot Fudge Pudding Cake. You’ll also find imaginative and easy ways to cook egg dishes, stir fries, curries, and vegetable dishes.

In under an hour, our Baked Ziti with Sausage gives you a sauce with the same richness as one that’s been simmered all day, with a rich cheesy filling, and oven-browned edges.

In no time at all, our Pan-Roasted Chicken with Sage-Vermouth Sauce offers crackling-crisp skin and a savory sauce made from the caramelized drippings left in the skillet.

There’s no baking stone required for out Skillet Pizza! We rely on a hot blast from the oven, creating a crispy, thin-crust pizza with authentic brick oven flavor.

Our Skillet Spaghetti and Meatballs is a savory time saver, as we ditch the pot of boiling water and cook pasta right in the skillet along with the sauce.

Media Buzz

Early Show - April 22, 2009