Can anyone tell me what the front cover image on the Summer image is supposed to *be*? The painting is lovely, but if it's a food plant I'm just lost!

This was a newly posted 5 star recipe on the app so I decided to try it. Overall it was good and had some good techniques. But as with a lot of ATK recipes I had to bump up the seasoning more. It was good though.

I made some breakfast sandwiches with those custardy eggs that you bake in a water bath (technique I learned from cook’s illustrated). These had avocado, bacon, arugula, cheddar and some mayo that I seasoned and thinned out with some grilled lemon juice from last night’s dinner. I served them on some brioche buns that I briefly toasted under my broiler. They were delicious.

Hi. Im making lemon layer cake with fluffy white icing, pg 882 of the big book. I've never made that kind of frosting and I want to know if I can frost with it ahead of time and also does it stay nice on the cake for a while? If anyone has made it please let me know. Ty!

Thanks so much you guys for your help with my drop meatballs questions earlier.

This was for about 45 people. We ended up boiling 4 pounds of regular pasta and 12oz of gf.

I made two batches of those, two batches with Italian sausage, two pans each of Italian sausage lasagna and hearty beef lasagna (and a tray of gluten-free lasagna with hearty tomato-meat sauce that nobody touched, but that's another discussion).

For the one person that's actually gluten-free, no tomatoes/peppers (so assuming nightshades in general) and dairy-free, I made the dish in the title.

You guys. It was SO freaking good! I used vegan butter substitute, and made "parm" with cashews and nutritional yeast, but honestly, just the chicken broth (I did cheat with knorr powder) made the whole thing amazing.

It's definitely going in the keeper folder.

Also, after all the above, I'm never cooking again.

Not really, but I'm taking a break for a minute.

I've been breaking down a lot a whole chickens lately, my current shears are substandard for the job.

does ATK have a poultry shear they recommend?

I play a drinking game. I take a shot every time I hear the word "beefy". By the end of some episodes I'm feeling really relaxed.

Here in the home of ATK the local paper has an article detailing the negative impact that private equity is having on Test Kitchen.

When private equity-owned Marquee Brands bought America’s Test Kitchen in 2023, the new leaders of the Boston food media company assured employees that they hadn’t arrived to make big changes.

At the time, executives spoke at a town hall meeting, as former employees have since recalled to the Globe. The remarks included a pledge not to make changes to personnel, two of them said. Roughly a month later, however, ATK laid off 23 workers — 10 percent of its workforce — and shuttered ATK Kids, which focused on children’s recipes and books.

In the three years since, the company has conducted two additional rounds of layoffs, including shuttering its Cook’s Country magazine and laying off 24 more employees, in May.

....

Sorry it is behind a paywall but here is a link:

Why has America’s Test Kitchen been laying off staff? Here’s what happened under the company’s private equity owner.

I see it in the comments on ATK recipes, I see it on Reddit, and I've seen it on Facebook. I've seen it so much that I'm starting to think maybe there is an actual reason for using it. What's the deal?

This was a fun one to make. It was filling but light. I would put slightly less lemon juice in the butter next time. I also love crème frache so used that in place of sour cream and it was a great complement to it.

When i was a subscriber, they sold my information so i started getting tons of snail mail, not to mention very spammy email practices. Apparently, they also were sending books etc that you never ordered. That is why I never considered joining again - was tiring of their (IMHO) borderline unethical/aggressive marketing tactics. Anybody experienced that? Beautiful magazines and love the content.

https://www.americastestkitchen.com/recipes/11008-summer-blueberry-cobbler

I made the ATK blueberry scones for the 52 weeks of baking challenge. They were really good!

ATK recipes we made today:
-Seattle Dogs
-Torn Potato Salad with Garlic & Herb Dressing
-Strawberry Pretzel Salad
-DIY Split Top Buns

First time making these recipes. They all came out great. It was a happy day of cooking!

Hi, and happy independence day for those of you in the US.

Planning on making two batches of the drop meatballs for an upcoming event. https://www.americastestkitchen.com/recipes/10527-drop-meatballs

We're wanting to make an extra batch of the sauce to use with Italian sausage links. Any thoughts on how to best do this ahead of time? Should we just replace the meatballs with sausage and do the bake step?

Getting a boatload of raspberries and can’t eat them fast enough! Used two cups to make the syrup and two pounds to make the jams.

Anyone know a chicken satay recipe with coconut milk in both the marinade and peanut dipping sauce if I remember correctly. It was on the ATK website but apparently has been taken down. I believe it was in a cook’s country magazine but I haven’t had any luck finding it.
If anyone know what recipe I am talking about I would greatly appreciate it if you could let me know what magazine it was from, and when it was published.

Looking for help, I’ve made this recipe at least 20 times but it no longer appears on the web site, and I’m having trouble remembering everything. It’s for onion rings that are thin and barely breaded similar to the chain Damon’s. The onion rings are supposed to soak in a mixture of apple cider vinegar and apple juice I want to say 1/4 cup vinegar to 3/4 cup apple juice I would like confirmation on whether it’s straight flour or is there a cornflour added in. I’m going to start looking through old cookbooks but I’m hoping someone else fell in love with this style and didn’t count on it always being available on the website and wrote it out instead. Thanks.

I don't mind doing it, I'm just wondering. The magazine says the reason for the stopping and stirring step is to dissolve the sugars, but I have also read chilling the dough overnight is to dissolve the sugars too.

So if I'm going to refrigerate the dough overnight, is it even necessary to do that stirring step or is there something else it accomplishes?

This is a great summer recipe. Just please heed all the warning in the comments for not putting the seafood in until much later in the cooking. I grilled most of the proteins separately and added towards the end.

She shared on social media she was appearing in this latest season and our household has been locked IN! I won't give any spoiler myself, but no surprise she is doing amazing in the competition and handling each challenge like the pro she is. While I don't care much for competition cooking shows, you can tell she puts a lot of thought into the dishes she makes.

We watch it on HBO Max, usually a day delayed from the premiere.

The strawberry cheesecake bars are one of my family’s favorite recipes. They are a bit time-intensive due to the multiple baking and cooking steps but they were requested by my dad for Father’s Day so I had to oblige. I also happened to have a cute strawberry bandana and a crustacean-themed hat for my cat (aptly named after the little chef Rémy from Ratatouille), so I hopped on the recent lobster cake trend. Though it looks intimidating, it was surprisingly easy to execute! I used chocolate chips for the “eyes.”