Hmm. This is probably too late to be helpful, but the Cook's Illustrated website (http://www.cooksillustrated.com) is awesome. I think subscriptions are $25/year, but they do let you do a 2-week trial membership, and you could find and print a zillion things in that week. (Or copy stuff into Word documents or something.)
The reason I recommend them is because they often do much more than publish recipes. Many of the recipes have an accompanying explanation of what the problem with the normal cooking method is, what the ideal final product is, and how their suggested method works. (I was sold on the whole deal through an article on thick-cut steaks. Their half-oven, half-stovetop method does produce a steak that's perfect -- brown outside and pink inside, not gray outside and raw inside.) Other articles explain all kinds of random stuff. The links to the side of recipes are usually pretty relevant and helpful. The pdf files on things like various cuts of meat and ways to cook them well, or how to peel and seed a tomato most efficiently, are good. I've only tried one recipe from them that was weird-tasting -- the others have been reliably good and not so exotic that they're off-putting.
(Also, they had a bunch of spiffy and interesting stuff to toss with pastas, last I looked -- stuff that's still pretty cheap for feeding a whole bunch of people, but is spiffier than basic spaghetti with sauce.)
The reason I recommend them is because they often do much more than publish recipes. Many of the recipes have an accompanying explanation of what the problem with the normal cooking method is, what the ideal final product is, and how their suggested method works. (I was sold on the whole deal through an article on thick-cut steaks. Their half-oven, half-stovetop method does produce a steak that's perfect -- brown outside and pink inside, not gray outside and raw inside.) Other articles explain all kinds of random stuff. The links to the side of recipes are usually pretty relevant and helpful. The pdf files on things like various cuts of meat and ways to cook them well, or how to peel and seed a tomato most efficiently, are good. I've only tried one recipe from them that was weird-tasting -- the others have been reliably good and not so exotic that they're off-putting.
(Also, they had a bunch of spiffy and interesting stuff to toss with pastas, last I looked -- stuff that's still pretty cheap for feeding a whole bunch of people, but is spiffier than basic spaghetti with sauce.)
Reply
Leave a comment