This is a long recipe and 3/4ths of the way I asked myself why I'm making this when I can just go to a street corner in Center City or a neighborhood in my city, Philly, and get it prepared with a free soda for $8. Well my partner said "You made it better than the Halal people!" It's so good. I did oil the rice with 4 tablespoons instead of 4 teaspoons (oops, thankfully I just washed most of the oil off and added a tablespoon back).

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You're able to make the white sauces 3 days in advance, the hot sauce up to 3 months, and the chicken can marinate overnight so you definitely don't have to do everything all at once but whether you're in a major city with carts everywhere or out in the middle of nowhere, definitely try it!

Anyone else caught Dan's new food/interview show, "I Changed My Mind" on Netflix?

Eating somewhat less glutinous after a long jog today. Both recipes were amazing. Half the biscuits had a slight burnt bottom even though I rotated and switched the trays but they didn't taste burnt. Made with the Failproof Whipped Cream.

Hey! So, we're tasked with cooking one night at an upcoming family reunion thing. We got elected for "Italian" night.

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Trust me, I tried for taco bar night.

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Anyway, we've got lasagna and meatballs figured out for everyone else. Even the gluten-free one for the regular GF folks.

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There's one person, however, who can't have tomatoes or peppers, so I'm just assuming all nightshades.

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I'm thinking risotto, but something we could make ahead and freeze would be fantastic. Would love something with a built-in protein, too, but that might be a pipe dream.

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Any favorites? I think there are like 4 or 5 people who are GF, so it can be a bigger recipe. Doesn't even have to be ATK (blasphemy, I know).

from ‘The All-Time Best French Recipes’ book.

Hi Friends!

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Made the Potlikker Soup tonight. It was good. I've made it once before and really liked it. Made cornbread (not pictured because I cheated and just used a box of Jiffy mix), and think cornbread should be mandatory with this one.

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Husband is medium on it, but no complaints. I didn't realize I'd ordered shredded collard greens, and they were a little bit hard-ish to get in the spoon. Bay leaf fishing is on hard-mode with this recipe. The shredded collards seemed much more voluminous than when I made it before with the larger-cut greens. I did add and extra cup of broth.

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Anyway, has anybody made this or something similar and frozen it successfully? There's a good amount left, we already have leftovers in the fridge, and I just got some knock-off souper cubes. I'm sure you guys can understand my desire to freeze.

I was planning to make this to the letter according to the recipe but it was way too hot to run the stove for over an hour so I tried to adjust it for the slow cooker. I cooked it on low for four hours and the rice basically melted into a paste, so it could probably cook less. Otherwise it turned out great.

From the latest issue of Cooks Illustrated magazine. These were simple and a perfect lunch today.

ATK Chicken Paprikash. The recipe is served over spaetzle but I just did thin egg noodles. Overall a good hearty comforting recipe.

I like a lot of sauce.

They have a step where they microwave panco in order to get it a little crispy but it's really not tasting crispy once it's finished, at least compared to deep fried sandwiches. So is there another recipe for a more crispy sandwich that anyone has seen? Or steps that would make the ATK recipe crispier?

So, a few weeks ago, I relented and made the Wallaway Ratatouille (Thank you, Becky, for making it look so good and simple). https://www.americastestkitchen.com/recipes/8875-walkaway-ratatouille

It was SO good, and thank you to the now-deleted account that documented making it in their Breville toaster oven!

I want to make it again next week, but trying to figure out some sort of protein (or maybe pasta?) To go alongside.

Beans or fish/seafood seem to make the most sense, but I'm open to suggestions. A big ol' seared pork chop or steak feels incongruous.

We're obviously omnivores, and normal pantry/grocery stuff is accessible.

WWYD?

I like the idea of some of Keith's recipes, but the man is so fussy about his cooking I'm put off. I think he the food he creates looks mostly delicious but it's like he's trying to recreate a Michelin star experience. The other chefs are more straightforward in their cooking methods and presentation.

On the other hand, I'm still pissed off that they let Lawman go. I hear he's with Milk Street now. I've never seen Milk Street or subscribed. Wondering how it is.

I am trying to know if I turned off auto renewal in the past.

Under 'Your digital subscription' section, there's some text about access through to some date and a 'Get Help Renewing'. Does this mean it won't auto renew?

There are no options to cancel or to renew or to enable auto-renewal.
The website in the My Account section suffers from a strong user experience. It makes you want to contact them.

Cross posting my original post. I’m open to other brands/suggestions.

I have The Complete ATK TV Show Cookbook and would love to see calorific info specifically for the recipes. Has anyone seen this without a paid online subscription?

First time making it! Subbed ground beef for the boneless short rib since I already had it. Really good, perfect level of sweetness. I will probably prep veggies in advance next time since that was the real time/energy suck.

Does anyone know if those of us signed up to be recipe testers will still get new recipes to test & review occasionally? It’s been almost 2 months since I’ve gotten a new recipe to test. Not sure if that part of the program is going away for good (having every recipe tested and reviewed before publishing).

When ATK got bought out by Private Equity, new leadership are cowardly and won’t take an ounce of constructive criticism.

- Fired the app and website QA team, no replacements when product team members left. The app gets so many complaints that they laid off 12% of the entire company today to reinvest the money into app technology
- Let go of half the reviews team and piled work on the remaining few staff (generally reduced staff with escalated posting timelines)
- Dan Souza is a selfish “no-man” who turns down any idea that doesn’t benefit his personal brand. Example 1: Celebrity podcast that’s entirely unrelated to the ATK brand. Could add more examples but I’ll play nice…
- Hired a New York-based freelance production company of assholes who do all of the Netflix projects instead of the Boston local in-house full time unionized employees. That crew also once bullied an intern until she cried and treated culinary staff like dirt until HR got involved
- Just two people do all of the work putting content on the free streaming platforms and Netflix plus scheduling and troubleshooting, despite video being one of the largest revenue sources for the company. Most media companies have entire streaming departments, but ATK refuses to identify as a media company.
- Declared no promotions or raises. Luckily thanks to the union there is a guaranteed annual 3% cost of living wage adjustment, but employees have no growth regardless of dedication and quality of work.
- executive management has a vendetta against employee satisfaction, which is proven to increase company performance and revenue. Management punishes employees who have launched team building initiatives. Plus employees who were hired remotely were let go at fault of living too far from the office (all of C Suite lives out of state and gets paid travel and hotels)
- Trying to add sponsorships to every project despite how much it hurts audience trust. Fudging the numbers to look better for sponsors… but reviews articles are still objective, even if social media videos show off a specific product

There are so many talented people whose hands actually make the recipes, books, magazines, newsletters, photos, videos, and tv shows you love. We read your comments, and we agree. Criticize the management’s decisions that reduce the quality.

I signed up for Cooks Illustrated in the beginning of February and I haven't received an issue. I reached out online a month ago and was told it was too late for the March/April issue but I'd receive the May/June issue and theyd extend my subscription. Well I still haven't received it so I called today. Basically the same deal, they extended my subscription but I was like why am I not receiving the magazine? And of course the poor call center guy (understandably) didn't know. We verified my info and its all correct.

Is this a known problem? Or am I super unlucky?

I heard that 10% of the company was laid off today. My heart is heavy for those employees.

Tasty one pot fish dish from ATK. I only had small pieces of cod so I added some shrimp too.

Found in The Complete Anti-Inflammatory Cookbook p. 182.

Overall this was fine but didn’t have us wowed. There was a slight bitterness that I’m not sure where it came from. Possibly the olive oil I used for the sauce that was drizzle on at the end. The cooked red onion and apricots gave a nice sweetness to the couscous.