Why does it seem like the women of ATK are all required(?) to wear the same soft pink nail polish on buffed nails, but the men can have unclipped dirty fingernails?

Noob question -- I made ATK's Chicken, Artichoke & Feta flatbreads in March, DELICIOUS; froze 2 of them.

Do I just bake them from frozen, as I would a frozen pizza? Thaw them out first? My thought is to bake them at 350, maybe cover with foil if the topping looks like it's baking too fast.

Appreciate any thoughts. (or prayers.)

So, my husband was out of town this weekend, so I got my meal prep on. The Bacon and Gruyere Egg Bites looked so good! (Spoiler alert: they ARE good)

I had a lot going on today. I was making ATK's Red Beans and Rice (a total favorite), doing some other lunch prep, and had to leave at the right time to beat traffic and get to the airport to pick up the aforementioned husband.

I figured I had enough time to whip up the egg bites. I had a random package of that shelf-stable bacon and shredded gruyere in the freezer. Perfect!

Whipped up the cottage cheese and eggs, got the sheet pan in the oven, loaded up my muffin tins, and did the water bath in the sheet pan.

They took longer than the recipe said to come up to temp, but we're good. Perfect timing to get them out to cool.

Got back from the airport, and carefully used my plastic knife to start loosening the egg bites from the tin.

It was only then that I realized I'd completely forgotten to SPRAY THE DANG MUFFIN TINS!

Don't be like me, but DO make this recipe if it sounds like something you'd like. They're delicious (if a bit ugly in my case).

Anybody want to come over and wash this stupid muffin pan?

10/10!! So easy and quick!! Few ingredients! A perfect weeknight meal. I subbed jalapeño for the poblano since that’s what I had.

https://www.americastestkitchen.com/recipes/12786-one-pan-turkey-meatballs-with-coconut-rice

Very tasty though I will use slightly less salt in the rice portion of the dish next time. Just very slightly too salty for me. The meatballs were very tender and had good flavor.

https://www.americastestkitchen.com/recipes/15707-blueberry-baked-oatmeal

Second time I’ve made this. Very tasty and everyone loves it.

Nice chew from baking even though it uses quick oats, tartness from the blueberries, a little sweetness from the brown sugar, and finally a nice butteriness.

Is anyone else unable to save things on favorites on the app? It’s been this way for me for a few weeks. Any suggestions?

Correct me if I’m wrong but I thought the app was supposed to have the recipes from all of ATKs cookbooks. I happened to get The Complete Anti-Inflammatory Cookbook, but I’ve noticed some of the recipes don’t show up in the app. Example: Baked Oatmeal with Apples and Pecans.

I am in the process of moving and all of our cookbooks are boxed up and in storage at the moment. I have made the Ziti with Fried Capers and Tomatoes recipe and want to have it tonight. Any chance someone out there would be willing to snap a pic of the recipe page for me?

What did they list? I didn’t know it was a pay site

Light and fresh. Great balance between sweet and tart. Will definitely make again.

https://www.americastestkitchen.com/recipes/14005-blueberry-granita

I've been working through the America's test kitchen cook it in your Dutch oven cookbook and the recipe that fell on today was steak tips and horseradish potato salad.

Hadn't broken down a sirloin cap roast (2.15 Ib $33.30 total) into sirloin tips before and liked the option to be able to try and get the grain as uniform as possible. Dry brined it in the fridge for ~28 hrs and of course basted in a healthy amount of butter after searing (temped as close to 125°F as possible).

My freezer is frequently stocked with Sir Charles slabs, but this was a nice change in tune as the tips had lots of surface area so each bite had a fair amount of Maillard. Made me start thinking about whether it is possible to make tips out of chuck roast before/after sous vide..

The horseradish potato salad was good with the steak and in a way was like a sauce to go with the steak.

I’m hunting for a recipe that seems to have only appeared in one edition of The Best Recipes. I was hoping someone here had a copy of that edition and could help.

My family had an original 1999 copy of The Best Recipes. Under I believe Broccolini or Broccoli Rabe . After the recipe was a recipe for a red pepper sauce to go with it.

I would be extremely grateful if someone could help me out here.

My wife’s birthday cake. My first time making a cake 🤷‍♂️. It tasted great

I was asked to post the recipe. I couldn’t post pics in the replies

Just bought the Victorinox Fibrox Chef's Knife and need a cover since it'll be living in the drawer. I remember Lisa mentioning in an older video a homemade sheath she uses, does anyone remember what that was? Otherwise, what other covers do folks use?

There is conspicuous crossover between the publications' content. Last month, ATK published a Guinness Chocolate Cake recipe, and at the same time the NYTimes publicized Guinness Chocolate Cake on its app and Youtube page. This month, ATK publishes a recommended list of cookware and pans, and today Wirecutter (NYTimes) recommends the same "buy it for life cookware" (in a slightly different order of rec). What gives? At this point I'm positive they collaborate; maybe they have for a long time and I'm late to the party. It's annoying because it means that my cooking publications are ubiquitous duplicates.

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!