Runner Beans

October 28, 2010

Three-Bean Turkey Chili + How to Make Your Own Chili Powder

Filed under: dinner, Recipes, soup — Tags: , , — Andrea @ 4:50 pm

Three-Bean Turkey Chili + How to Make Your Own Chili Powder


In September, Sam and I went camping in Yosemite with my sister Laurel and her husband Joe. For dinner on our first night my sister whipped up this delicious Three-Bean Turkey Chili. Food has a tendency to taste more satisfying when you’re camping, but this chili is an exception: it tasted just as delicious at home as when we had it camping. Cocoa powder and cinnamon are the secret ingredients here, infusing the chili with flavors characteristic of mole.

Chili is versatile, so if you don’t have the exact type of beans called for in the recipe, substitute whatever beans you have on hand. Also, ground turkey is often sold in 1 lb. packages, and if you’d rather not buy an extra package to get the extra ½ lb. of meat, skip the extra meat and add another can of beans.


1 tablespoon vegetable oil
2 medium onions, chopped
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1½ pounds lean ground turkey
¼ cup chili powder (store-bought or see recipe below)
2 bay leaves
1 tablespoon unsweetened cocoa powder
1½ teaspoons salt
¼ teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
1 cup fresh or frozen sweet corn kernels
1 15-ounce cans of white beans, rinsed, drained
1 15-ounce cans of black beans, rinsed, drained
1 15-ounce cans of kidney beans, rinsed, drained

Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Make the Chili

Heat oil in large heavy pot over low heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add corn and beans to chili and simmer until flavors meld, about 10 minutes longer. Discard bay leaves. Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

Chili Recipe heavily adapted from

How to Make Your Own Chili Powder

When I began making this Three-Bean Turkey Chili, I had everything except the chili powder. Chili powder is a big part of Chili, but between all the ground, dried and fresh chiles in our house, I couldn’t bring myself to walk a block in the pouring rain to buy chili powder at the corner grocery store. I knew chili powder is a blend of spices, but I wasn’t sure which ones. A quick Google search gave me the answers and provided a simple recipe for chili powder. And guess what—I had all the ingredients in the cupboard.

Combine in a small bowl:
2 teaspoons paprika
4 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons oregano
4 teaspoons garlic powder (I used fresh minced garlic)

While this makes slightly less than the ¼ cup of chili powder called for in the recipe, I’m fairly certain it’s a good deal spicier than commercial chili powder because it resulted in a spicy Chili.

Chili Powder recipe from

October 26, 2010

The Whole Enchilada: Enchiladas Verde, Take 1

Filed under: dinner, Recipes — Tags: , — Andrea @ 11:14 pm

The Whole Enchilada: Enchiladas Verde, Take 1


"Roasted Green Chile Chicken Enchiladas" garnished with cilantro, avocado and chipotle garlic salsa.

We’ve all heard the phrase “The Whole Enchilada,” but have you ever wondered where it originated? After spending more than two hours last week chopping poblanos, shredding chicken and dipping tortillas in salsa verde to make enchiladas, I think I can confidently say it comes from the slew of steps involved in making enchiladas. It can be a lot of work.

Why all the effort to make enchiladas from scratch when I can buy ready-made enchiladas at Trader Joe’s or eat them in a restaurant? By conquering enchiladas in my own kitchen, I can have them just the way I like them: moist shreds of chicken encased in a tender corn tortilla, smothered with tangy tomatillo salsa, not too saucy or cheesy.

As I looked for the ultimate enchilada recipe, I realized the recipes range from very simple—rotisserie chicken, jarred salsa and tortillas layered in casserole form—to more complex, like this Roasted Green Chile Chicken Enchilada recipe from Tyler Florence. My strategy for finding the ultimate Enchiladas Verde recipe was to start with a complex recipe, allowing me to (hopefully) taste enchiladas at their full potential. I knew this recipe would take a lot of work, but I wanted to use it as a starting point. The next time I could simplify the recipe, taking shortcuts where they wouldn’t be missed.

What’s the verdict on Enchiladas Verde, Take 1? Read on.

Pros: The salsa verde was easy to make and tasted fresher than jarred salsa. The enchiladas were pretty lean, considering only ½ pound of cheese was used for 12 enchiladas. Nonetheless, the enchiladas were rich and filling, thanks to the roux made with flour and chicken stock. For two people, a 9×13” pan provided many lunches and dinners (almost too many…there can be too much of a good thing).

Cons: Making these enchiladas took two hours; add another two if you roast and bone your chicken from scratch. The “Roasted Green Chiles” referred to in the title of the recipe were virtually indistinguishable in the finished dish—a good step to cut out in the future. The saucy filling made this dish more of a casserole than a simple rolled enchilada. If I make enchiladas with a filling this saucy again, I will skip rolling the tortillas and layer them in the pan like a casserole.

Game plan for Enchiladas Verde, Take 2: Make the Salsa Verde from this recipe. Skip the roasted poblanos. Roll the tortillas with plain, un-sauced chicken. Will the chicken dry out if there’s no sauce or will the salsa be sufficient to keep the chicken moist?

And lastly, I leave you with the recipe for Tyler Florence’s formidable Roasted Green Chile Chicken Enchiladas:


12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
1 teaspoon ground cumin
½ bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 ½ teaspoons ground cumin
¼ cup all-purpose flour
4 cups chicken stock
1 roasted chicken, about 3 pounds, boned, meat shredded
Leaves from ½ bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
½ pound Monterey jack cheese, shredded

Guacamole and sour cream to garnish

Make the Enchiladas

Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.

Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn’t stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.

To assemble the dish: Preheat the oven to 350°F. Get yourself a large baking dish (9×13”). Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.

Recipe from The Food Network website: Tyler Florence’s “Roasted Green Chile Chicken Enchiladas”

October 21, 2010

Spiced Pumpkin Pancakes

Filed under: breads, Recipes — Tags: , , , — Andrea @ 7:05 pm

Spiced Pumpkin Pancakes

pumpkin pancakes

Three years ago I had never heard of pumpkin pancakes. Slowly, though, they’ve been trickling into my world. First it was a friend at college who made them for Laura’s annual pancake birthday breakfast (two breakfasts were enough to declare it an annual event, right?). Next it was discovering the pumpkin pancake mix and pumpkin butter at Trader Joe’s—apparently pumpkin pancakes were popular enough to warrant their own ready-made mix at everybody’s favorite grocery store. And now my Facebook News Feed is enlightening me (as it does in areas of national weather, sports and season finales) on the public opinion towards pumpkin pancakes: they can’t get enough of them.

Last Saturday morning I made Spiced Pumpkin Pancakes using the leftover pumpkin puree from my recent pumpkin exploits. While these pancakes aren’t nearly as simple to make as the TJ’s pumpkin pancakes, the extra effort returns tenfold in flavor and texture. If you think of these pancakes as a seasonal treat, you won’t mind pulling out your electric mixer to whip the egg whites. And whipping the egg whites is worth it: you won’t get a pancake this tender, fluffy or light any other way.

Note: The original recipe calls for all white flour, but I substituted some of the white flour with whole wheat flour, as indicated in the recipe below. If you don’t have pumpkin pie spice, use a mixture of the fall-flavored spices you do have, such as cinnamon, ginger, nutmeg, cloves, cardamom or allspice.


¾ cup whole wheat flour
½ cup unbleached white flour
3 tablespoons sugar
2-3 teaspoons pumpkin pie spice (or a mixture of cinnamon, ginger, nutmeg, cloves, cardamom or allspice)
¾ teaspoon salt
1⅓ cups whole milk
¾ cup canned pure pumpkin (or homemade puree!)
4 large eggs, separated
¼ cup (½ stick) unsalted butter, melted
1 teaspoon vanilla extract

Butter for cooking the pancakes
Pumpkin butter or maple syrup to serve with pancakes

Make the Pancakes

Whisk first 6 ingredients (whole wheat flour through salt) in a large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter, and vanilla in a medium bowl and mix well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.

Heat large skillet over medium heat. Melt 2 teaspoons of butter in the pan and swirl to grease entire surface. Working in batches, pour batter by ⅓ cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1½ minutes per side. Repeat with remaining batter, brushing skillet with butter between batches. Serve with pumpkin butter or maple syrup.

Recipe from The Bon Appetit Fast Easy Fresh Cookbook (p 496).

October 19, 2010

Mexi Slaw

Filed under: Recipes, vegetables — Tags: , — Andrea @ 3:43 pm

Mexi Slaw

Mexi Slaw

Mexi Slaw, like Taco Time’s Mexi Fries, probably isn’t authentic Mexican fare.

The ingredients, though, are prevalent in Mexican cuisine, and together they create a crisp, refreshing sidekick for hearty Mexican dishes like enchiladas or Pumpkin Tortilla Soup.

If you’re skeptical about cabbage, cast your worries aside; this isn’t your mother’s steamed cabbage. This is cabbage in the raw: pungent, sharp, a little bitter, even reminiscent of wasabi. Throw in tart lime, sweet carrots, fiery jalapenos and cilantro and you’ve got one addictive substance on your hands. Don’t believe me? The sheer fact that two people consumed nearly this entire recipe ought to be evidence enough. And let’s not ignore the minor detail that I was craving this at bedtime (Cabbage? At bedtime?!). But hey, this stuff’s good for you and is a snap to put together.

Because of cabbage’s hearty texture, the slaw keeps well for several days. Keep a bowl of this Mexi Slaw and a pot of Pumpkin Tortilla Soup in your fridge for nutritious, go-to weeknight meals.

P.S. Dear Mom, please note that I wasn’t referring to your steamed cabbage. I really do like the way you steamed cabbage in chicken broth. I was just thinking of all the other children who had to suffer through yucky, boring steamed cabbage. Love, A

Serves 4. Easily doubles or halves.


  • 1/2 head of cabbage
  • 3 medium-sized carrots
  • 1/2 cup (or a generous handful) cilantro leaves
  • 1-2 jalapenos, depending how hot you like it
  • juice of 1 lime
  • salt

Make the Slaw

Cut the core out of the cabbage and remove the outer leaves if dirty or ragged. Slice the cabbage thinly and place into a large bowl. Grate the carrots and add to bowl of cabbage. Roughly chop cilantro and add to bowl. Mince the jalapenos and add to bowl, leaving in or removing seeds as you please. Sprinkle juice over cabbage. Stir well and add salt to taste.

October 14, 2010

Pumpkin Pie + Foolproof Pie Dough

Filed under: dessert, Recipes — Tags: , , — Andrea @ 10:22 pm

Pumpkin Pie + Foolproof Pie Crust

pumpkin pie

This time of year pumpkin sweets and savories abound—pumpkin lattes, pumpkin bagels, pumpkin soup—but my favorite pumpkin item is a classic: pumpkin pie. Inspired by the Sugar Pie Pumpkins I kept seeing for sale and the “Foolproof Pie Dough” recipe I discovered on the Cook’s Illustrated iPhone app, I decided this week that it wasn’t too early to kick off pumpkin season with a pumpkin pie.

I’d never made pumpkin pie filling from scratch, so I was curious whether the $3.99 Sugar Pie Pumpkins were worth the time and money. The pumpkins seemed so small that I decided to buy two. I later realized that a pumpkin is mostly flesh and that two pumpkins were more than enough to make two pies. Making pumpkin puree from scratch is more time-consuming than it is difficult and is a good project for a weekend afternoon. There is great satisfaction in making the puree from scratch, but I’ll gladly use canned pumpkin if time is crunched.

The magic ingredient in the Cook’s Illustrated “Foolproof Pie Dough” is vodka, which allows the crust to stay pliable enough to handle easily but doesn’t promote gluten production (and consequently toughness) as water would. The pie dough uses butter and shortening, thereby capturing both the flavor of butter and flakiness created by shortening. Instead of regular shortening, I used Spectrum Organics palm oil shortening that is non-hydrogenated and trans-fat free (it’s available at Whole Foods). The shortening produced a very flaky crust, and I’ll confidently use it any other recipe that calls for traditional shortening.

Alright, enough of me—it’s time to grab your pumpkin and start baking your pumpkin pie!

Pumpkin Pie


15 oz fresh pumpkin puree (recipe below) or canned solid-pack pumpkin (about 2 cups)
1 cup heavy cream
½ cup whole milk
2 large eggs
¾ cup packed light brown sugar
2 teaspoon ground cinnamon
2 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt

½ recipe Foolproof Pie Dough (recipe below)

Make the Pie
  1. Dust a clean work surface with flour. Use a well-floured rolling pin to roll out the pie crust dough into an 11-inch circle. To ensure a round shape, move the pie dough a quarter turn after each roll. Roll the dough circle onto the rolling pin and unroll dough onto pie pan. Lightly press the dough so it touches the bottom and sides of the pie pan. Using a knife or kitchen shears, create a border of dough that overhangs over the edge of the pie pan ½ inch. Tuck the ½ inch of dough back under itself. Crimp edge decoratively.**
  2. Refrigerate dough for 30 minutes. Meanwhile, preheat oven to 375°.
  3. Prick the pie crust several times with the tines of a fork. This will keep the crust from bubbling up when cooking. Gently line interior of pie crust with aluminum foil and fill with pie weights or rice.
  4. Bake the pie crust on the middle rack for 20 minutes. This is called “blind baking” and ensures the finished pie has a thoroughly cooked crust. Remove pie weights and aluminum foil and bake for another 6-10 minutes or until lightly golden. Cool pie shell.
  5. In a medium bowl, combine pumpkin, heavy cream, whole milk, eggs, brown sugar, cinnamon, ginger, cloves and salt. Whisk ingredients until thoroughly incorporated and pour into pie shell.
  6. Bake pie for 45-50 minutes until pie filling is mostly set but center is slightly jiggly. The pie will continue to set after you remove it from the oven.
  7. Remove pie from oven and cool. Serve with whipped cream.

**Check out this 2-minute video from Gourmet magazine to watch an expert roll out pie dough.

Recipe adapted from (Gourmet, November 1999).

Foolproof Pie Dough

For two 9-inch single-crust pies or one 9-inch double-crust pie

Pie Dough Ingredients

2½ cups unbleached all-purpose flour (12½ oz), plus more for rolling out dough
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1½ sticks), cut into ¼-inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup cold vodka
¼ cup cold water

Make the Pie Dough
  1. Process 1½ cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Recipe from the Cooks Illustrated iPhone app.

Fresh Pumpkin Puree

  1. Preheat oven to 350° F.
  2. Wash pumpkin to remove dirt or dust. Cut off stem and cut pumpkin in half lengthwise. Using a spoon, ice cream scooper or your hands, scoop the pumpkin seeds and fibers from the center of the pumpkin.
  3. Grease a baking sheet (you can cover the baking sheet with foil and then grease for easy cleanup) and place the pumpkin halves cut-side down on the baking sheets. Cover with another piece of foil.
  4. Bake pumpkins for 1½ hours or until pumpkin flesh is tender soft. Remove from oven and cool.
  5. When cool enough to handle, use a spoon to scoop the pumpkin flesh from the skin. Process the pumpkin flesh in a food processor or blender until smooth. Place the pureed pumpkin in a sieve over a bowl and drain for several hours or overnight. Draining the pumpkin ensures a concentrated pumpkin flavor in your recipes. Alternatively, you can place the pumpkin puree in cheese cloth and squeeze to remove excess water.
  6. Use drained pumpkin puree immediately,  refrigerate for up to 5 days or freeze.

October 12, 2010

Pumpkin Tortilla Soup

Filed under: dinner, Recipes, soup, vegetables — Tags: , , — Andrea @ 6:32 pm

Pumpkin Tortilla Soup

pumpkin tortilla soup

For an unconventional twist on traditional pumpkin soup, dig into a bowlful of this hearty Pumpkin Tortilla Soup. Spicy chiles and corn tortillas infuse the pumpkin with bright, piquant flavors. Topped with crunchy tortilla crisps and chunks of avocado, this distinctly autumn version of tortilla soup is a satisfying way to temper the chill of fall evenings.

Serves 6-8


12 (6-inch) corn tortillas
2 tablespoons olive oil
1 medium white onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped cilantro, plus more sprigs for garnish
1 teaspoon ground cumin
Chile pequins, other dried hot peppers, or cayenne pepper to taste
1 1/2 cups pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
5 cups unsalted vegetable stock
1/2 teaspoon salt
Vegetable oil for deep-frying
1-2 ripe avocados, peeled, pitted, and cubed

Make the Soup

  1. Cut 6 of the tortillas into 1/2-inch squares.
  2. Heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add onion and cook until soft, about 4-6 minutes. Add chopped tortillas, cook until tortillas are soft. Stir constantly and add more oil if the tortillas are sticking. Add garlic, cook 30 seconds.
  3. Add cumin and crushed peppers or cayenne and sauté for another minute.
  4. Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.

Make the Tortilla Crisps

  1. While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat ½ inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.

To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.

Recipe from “the kitchn” October 31, 2008.

October 7, 2010

Quinoa Pecan Muffins (They’re 100% Whole Grain!)

Filed under: breads — Tags: , — Andrea @ 9:11 pm

Quinoa Pecan Muffins (They’re 100% Whole Grain!)

quinoa pecan muffin

Cooked Quinoa gives these muffins a welcome crunch and interesting texture, while maple syrup and spices produce the flavor and aroma we have come to expect in the comfort foods of autumn.

The original recipe from the New York Times calls for ½ cup quinoa flour. Since my local health foods store didn’t have quinoa flour, I tried grinding quinoa in the food processor. Unfortunately, quinoa is one tough grain to crack, and the food processor was not effective. I decided to use only whole wheat flour instead of a combo of quinoa and whole wheat flour and guess what—the muffins turned out as moist and delicious as I could have imagined.

Makes 12 muffins


1½ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Sprinkle of cinnamon, nutmeg and allspice
2 large eggs
¼ cup maple syrup (or agave nectar)
¾ cup buttermilk *
¼ cup coconut oil (or canola oil)
1 teaspoon vanilla
1 cup cooked quinoa
½ cup chopped pecans

Make the Muffins

  1. Preheat your oven to 375°F and place a rack in the middle. Grease 12 muffin cups. Whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
  2. In a medium bowl, beat together eggs, maple syrup, buttermilk, coconut oil and vanilla. Gently fold in the flour mixture, then fold in the cooked quinoa and pecans. Don’t overmix!
  3. Spoon the batter into the muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes until lightly browned. Cool in the tins for 10 minutes, then remove from the tins and cool on a rack.

*If you don’t have buttermilk on hand, just use milk and vinegar or lemon juice as a substitute: Pour 1 tablespoon vinegar or lemon juice into a liquid measuring cup, pour in enough milk to reach 1 cup, stir and let sit 5 minutes before using. Yields 1 cup of buttermilk substitute.

This recipe is heavily adapted from Rose Schulman’s Quinoa Pecan Muffin recipe on The New York Times website.

quinoa pecan muffin 2

October 5, 2010

3 Free iPhone Apps That Will Help You Eat Smarter

3 Free iPhone Apps That Will Help You Eat Smarter

The Dirty Dozen & Clean 15

Confused about whether it’s worth it or not to buy organic produce? Turns out some produce is more susceptible to pesticides, meaning buying organic is negotiable for some items, but not for others. The Environmental Working Group’s list of “The Dirty Dozen” and “The Clean 15” demystifies which items you should buy organic and which ones you can buy conventional.












Seafood Watch

seafood watch doubleWith its abundance of omega-3s and lean protein, you know fish is good for you. But wondering what to make of the terms“sustainable,” “farmed” and “wild” in reference to seafood? Check out The Monterey Bay Aquarium’s Seafood Watch app to learn what the best seafood choices are, both for you and the sea animals you’re eating. The app is customized by region and rates various seafood as “Best Choice,” “Good Alternative” or “Avoid.” The app also features a sushi guide, which will help you make sustainable sushi choices.












Cook’s Illustrated

cooks illustrated appCook’s Illustrated magazine is the source for foolproof, classic recipes. The free Cook’s Illustrated iphone app brings you 50 of their most popular recipes. The database is limited, however, and it costs a whopping $36/month to access the entire Cook’s Illustrated article and recipe database. Still, the quality of the recipes provided is undeniable, and I’m glad to have them at my fingertips.










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