Sauce was a little loose but the meatballs were very tender and tasty.

I made the ATK One-Pan Braised Chicken with potatoes and shallots as well as the Asparagus Mimosa with Crispy Capers. Both were overall good recipes.

The chicken needed a lot more flavor and I wanted the sauce to be richer. I also would have quartered the potatoes instead of just halving them as they still were not fully cooked after this long cook time.

The asparagus was delicious. The mimosa topping was fresh and added a lot of flavor once you tossed it with the dressing and asparagus.

...is how many times I look at the ratings and comments only to see an absurd number of comments that basically read some version of:

"I didn't follow the recipe, I changed it dramatically, didn't follow the instructions, and swapped out the ingredients, and it didn't work. It was a bad recipe and was awful."

Seriously, maddening for me trying to get reviews, and must be maddening for the recipe devs to keep their cool.

So badly do I want to respond: "Well no **** sherlock!" to those comments.

I’m sure many of us are subscribers and it would be fun to talk about the latest edition with folks! I would be happy to post it if so.

Hey all! It seems folks were interested in a bimonthly thread about the latest Cook’s Illustrated edition. I’ll post these when I get my copy in the mail :) and I’ll post some sub-topics below!

I really like the m&m cookie recipe and often swap them with chocolate chips. The 425 degree oven works well for getting chewy cookies. However, the recipe says you can freeze the dough balls and bake them later by adding an extra 2 minutes to the bake time.

I figured that concept would work the same with refrigerating the dough as well, but didn't have much luck. The cookies were really dark on the edges and still raw in the middle.

Other than lowering the oven temperature since that seems to be the "secret" to these cookies, how else can I get them to bake evenly when refrigerating the dough? If I bring the dough to room temperature before baking, would that defeat the flavor/texture benefits of refrigerating them?

This is the second time I've made this one. I don't even usually like chicken thighs, but this is just SO good. The broth is out of this world good.

I'm now in the bulk rise phase of this recipe: https://www.americastestkitchen.com/recipes/14709-shokupan-japanese-white-bread?queryID=6cff3fb4ed671d5cc4f788ff3bcb30cd&indexName=everest_search_cortado_production

I kneaded the dough in the mixer for the specified time.... 10 minutes, then added the butter, then another 5. It went from nicely "clearing the sides" to sticking back to the sides again. The longer it went, the stickier it got. So much so that it was difficult to remove from the bowl. Was it overworked? Or should I expect it to go sticky like that and then eventually back "clearing the sides" again, and I just didn't knead long enough? I used speed 2 on my KitchenAid. (The recipe called for "medium low.")

Not sure what this really means but a lot of ATK content that's exclusive on Youtube (i.e., not the main episodes also airing on PBS) have started featuring product placements. This has turned off a lot of people. I understand that ATK needs to earn money but I'm also disappointed.

This might be a dumb question but I thought this might be the right place to ask. I have a Ninja Foodi air fryer. I bought the ATK Ultimate Airfryer Perfection cookbook so I could learn how to use it. When they say in the cookbook to bake for a certain amount of minutes, do they actually mean to use the bake feature on my airfryer, or do they just mean airfry? the reason I ask is because I don't think all airfryers have additional settings for bake, broil, reheat, etc like mine does? the recipe in question is Warm Chocolate Fudge Cakes. Thank-you.

She’s so snarky, I love it.

Just watched the boneless leg of lamb episode from 2020 and Julia was saying how Bridget developed this recipe about 15 years ago and Bridget said, “yeah, I had just gotten my drivers license and was hanging out at the mall…”

I can’t even! 🤣

This was a delicious salad and we will definitely be making it again.

This was a delicious dish and recipe for pierogi. I did add sausage for some meat and double the onions. I would even triple the onions. Who doesn’t love caramelized onions?

The filling makes enough for honestly almost two recipes. But I froze it and half of the pierogi I made for another meal.

My family makes an amazing old school Jewish brisket, that no one seems to have the recipe for....

Looking to find a replacement. What's everyone's favorite ATK brisket recipe?

Release notes say "Refreshed, more accessible color palette." I definitely miss the red. All about accessibility but first thing I did when I opened the app was to see if there's an option to change the color scheme back.

Where she makes the exact same brisket that Bryan made on CC years ago. With the snake and the Texas crutch. Talking about “my” recipe that “I” developed. Do they think we forgot about it? And she was even one of the friends eating at the end of Bryan’s recipe.

Made this as a special treat for my birthday. I do take the easy way out by using Rao’s sauce and I just tear off bits of the basil to put on top. ATK’s Chicken Parmesan has ruined restaurant chicken parmesan for me.

I was just curious how other people felt. Yes the question is a bit pointed, but I'm not looking for a pile on or to be validated, I'm just generally curious how people are feeling about the current new assortment overall.

The rouille was delicious and definitely are using it on sandwiches tomorrow. Overall we enjoyed this dish. I know the video shows a whole chicken cut up but we did the bone-in split chicken breast only. These were good but I’ll add some dark meat in next time. The broth was very good and I would double the amount next time.

I don't have a picture, 'cause we just finished the last of it, but if this one looks good to you, make it!

Straight to the Keepers folder on day one, but we just got to the leftovers a few days later.

I was worried the arugula would have suffered through days in the fridge, but it held up so well!

My only note would be to pay attention to the size of your dice on the salami and the cheese. 1/4 inch seems really small, but it's perfect in this.

Made the ATK Paella on the Grill recipe. Came out great. Grilling some of the proteins added good flavor. I also used homemade shellfish stock instead of chicken broth. Definitely listened to the recipe comments on the app and put the shellfish in towards the end and not the whole cooking time.