Just in time for your fall and winter celebrations is the new cookbook from America’s Test Kitchen (ATK). Released just last month, the Complete Autumn and Winter Cookbook is so popular that it’s the No. 1 book for Thanksgiving cooking. Here are a few sample recipes if you’re looking for creative new ideas for your upcoming holiday meals.
About America’s Test Kitchen
America’s Test Kitchen (ATK) is the most-watched cooking show on public television. An estimated two million viewers watch each of its shows. Launched in 2001 as a half-hour program, Julia Collin Davison and Bridget Lancaster host America’s Test Kitchen. Since Season 19, America’s Test Kitchen has been filmed with a real working kitchen in Boston’s vibrant Seaport District. ATK chefs test Each seasonal recipe dozens of times to ensure premium quality. Each recipe displayed on ATK’s cooking show is tested 40-60 times before being presented.
The ATK Brand
Today, America’s Test Kitchen publishes cooking magazines like Cook’s Illustrated, cookbooks, and informative websites. ATK also hosts an online cooking school, a kids program, podcasts, and an online store. If you want to participate in the online cooking school, you can sign up for a 3-week free trial. With more than 320 courses, you will have several to choose from. Moreover, these courses fall into categories like Cooking Basics and Recipes Lessons. Different selections in three difficulty levels are breaking the courses even further, from beginning to advanced.
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ATK’s Complete Autumn & Winter Cookbook
The Complete Autumn & Winter Cookbook features more than 550 fall and winter recipes to fit any occasion. You are packed with full-color images and easy-to-understand instructions, and it’s the newest offering in ATK’s Cookbook Series. This 450+ page cookbook has everything from soothing soups and stews to centerpiece dishes and festive drinks. Moreover, it’s described as the only complete cookbook covering every cooking occasion during the cold season. Put differently, it may be the only cookbook you need for the fall and winter months.
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Sample Recipes From America’s Test Kitchen
Slow Cooker White Chicken Chili
Serves 6 to 8
Cooking Time: 4 to 5 hours on low
Ingredients
3 cups chicken broth, divided, plus extra as needed
1 (15-ounce) can of white or yellow hominy, rinsed
3 pounds boneless, skinless chicken thighs, trimmed
One teaspoon of table salt
½ teaspoon pepper
Three tablespoons vegetable oil, divided
Two onions, chopped fine
Four jalapeño chiles, stemmed, seeded, and minced
Six garlic cloves, minced
Four teaspoons ground cumin
Two teaspoons ground coriander
3 (15-ounce) cans cannellini beans, rinsed
¼ cup minced fresh cilantro
Two tablespoons minced jarred jalapeño
Two avocados, halved, pitted, and cut into ½ inch pieces
Directions
- Process 2 cups broth and hominy in a blender until smooth, about 1 minute; transfer to slow cooker
- Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat one tablespoon of oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken, about 4 minutes per side; transfer to slow cooker. Repeat this with one tablespoon of oil and the remaining chicken in the slow cooker.
- Heat the remaining tablespoon of oil in a half-empty skillet over medium heat until shimmering. Add the onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in the fresh jalapeños, garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Stir in the remaining 1 cup of broth, scraping up any browned bits; transfer to the slow cooker.
- Stir the beans into a slow cooker, cover it, and cook until the chicken is tender. Cook for 4 to 5 hours on low.
- Transfer chicken to a cutting board, let it cool slightly, and then pull apart into large pieces using 2 forks. Stir chicken into chili and let it stand until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. (Chili can be refrigerated for up to 2 days and reheated before serving.) Stir in cilantro and jarred jalapeños and season with salt and pepper to taste. Serve with avocados.
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Garlicky Spaghetti with Basil & Broiled Tomatoes (Vegetarian)
Serves 4 to 6
Cooking Time 45 minutes
Ingredients
¼ cup extra-virgin olive oil
Six garlic cloves, minced
¼ teaspoon red pepper flakes
2 ounces Parmesan, grated (1 cup), divided
Two tablespoons pine nuts, chopped
two teaspoons grated lemon zest plus two tablespoons juice (1 lemon)
1 pound spaghetti
½ teaspoon table salt plus salt for cooking pasta
6 Roma tomatoes, cored and sliced ¼ inch thick crosswise
½ teaspoon sugar
½ teaspoon pepper
1 cup chopped fresh basil, divided
Directions
- Bring 4 quarts of water to boil in a large pot. Heat oil, garlic, and pepper flakes in 8-inch nonstick skillet over low heat, stirring often, until garlic is pale golden brown, 9 to 12 minutes, remove from heat and set aside. Combine ½ cup Parmesan and pine nuts in a bowl and set aside.
- Add pasta and one tablespoon salt to boiling water and occasionally stir until al dente. Reserve 1 cup of cooking water, then drain the pasta and return it to the pot.
- While the pasta cooks, adjust the oven rack 6 inches from the broiler element and heat the broiler. Place tomatoes in a large bowl. Add sugar, pepper, and ½ teaspoon salt and toss to coat. Arrange tomatoes in an even layer on a wire rack set on a rimmed baking sheet—top tomatoes evenly with the Parmesan-pine nut mixture.
- Broil tomatoes until topping is golden brown, rotating sheet halfway through cooking, 3 to 6 minutes.
- Add lemon zest and juice, reserved garlic-oil mixture, and reserved cooking water to pasta. Stir until well coated with oil and no water remains in the pot. Add ¼ cup basil and the remaining ½ cup Parmesan and toss to combine—season with salt and pepper to taste. Divide pasta among individual bowls, top with tomatoes, drizzle with extra oil to taste, and sprinkle with the remaining ¼ cups of basil. Serve.
Swiss Chard and Butternut Squash Stew (Vegetarian)
Serves 4 to 6
Total Time: 1 ¼ hours
Ingredients
Two tablespoons vegetable oil
Two onions, chopped fine
Four scallions, minced
½ teaspoon table salt
Four garlic cloves, minced
One habanero or Scotch bonnet chile, stemmed, seeded, and minced
One teaspoon minced fresh thyme or ¼ teaspoon dried Pinch cayenne pepper
3 ½ cups vegetable broth
2 pounds butternut squash, peeled, seeded, and cut into ½ inch pieces (6 cups)
1 pound Swiss chard, stemmed and cut into 1-inch pieces
1 cup canned coconut milk
Angostura bitters (optional)
Directions
- Heat oil in Dutch over medium heat until shimmering. Add onions, scallops, and salt, and cook until the vegetables are softened for 5 to 7 minutes. Stir in garlic, habanero, thyme, and cayenne and cook until fragrant, about 30 seconds.
- Stir in broth and squash, scraping up any browned bits. Bring to a simmer and cook for 15 minutes. Stir in coconut milk and return to a brief simmer.
- Process 2 cups stew in blender until smooth, about 45 seconds, return to pot. Season with salt and bitters, if using, to taste. Serve.
All Recipes Courtesy of the Chefs Featured in America’s Test Kitchen’s New Cookbook
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About The Author
Randy Yagi is an award-winning freelance writer who served as the National Travel Writer for CBS Local from 2012 to 2019. More than 900 of his stories still appear in syndication across 23 CBS websites, including CBS New York, Los Angeles, Chicago, and San Francisco. During his peak years with CBS, Randy had a reported digital audience reach of 489 million and 5.5 million monthly visitors. Additionally, his stories have appeared in the Daily Meal, CBS Radio, Engadget, and Radio.com. He is a Media Fellow of Stanford University.
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