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, it’s the No. 1 book for Thanksgiving cooking. If you’re looking for creative new ideas for your upcoming holiday meals, here are a few sample recipes.
About America’s Test Kitchen
America’s Test Kitchen (ATK) is the most-watched cooking show on public television. Each of its shows is watched by an estimated two million viewers. Launched in 2001 as a half-hour program, America’s Test Kitchen is hosted by Julia Collin Davison and Bridget Lancaster. Since Season 19, America’s Test Kitchen is filmed with a real working kitchen in Boston’s vibrant Seaport District. Each of the seasonal recipes is tested dozens of times by ATK chefs to ensure premium quality. In fact, each of the recipes displayed on ATK’s cooking show are 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, kids program, podcasts and online store. If you’re interested in participating 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. What’s more, these courses fall into categories like Cooking Basics and Recipes Lessons. Breaking the courses even further are selections in three levels of difficulty, 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. Packed with full color images and easy to understand instructions, it’ the newest offering in ATK’s Cookbook Series. This 450+ page cookbook has it all, from soothing soups and stews to centerpiece dishes and festive drinks. Moreover, it’s described as the only complete cookbook for covering every cooking occasion during the cold season. To put it differently, it may just be the only cookbook you need for the fall and winter months.
Sample Recipes From America’s Test Kitchen
Slow Cooker White Chicken Chili
Serves 6 to 8
Cooking Time 4 to 5 hours on low
3 cups chicken broth, divided, plus extra as needed
1 (15-ounce) can white or yellow hominy, rinsed
3 pounds boneless, skinless chicken thighs, trimmed
1 teaspoon table salt
½ teaspoon pepper
3 tablespoons vegetable oil, divided
2 onions, chopped fine
4 jalapeño chiles, stemmed, seeded, and minced
6 garlic cloves, minced
4 teaspoons ground cumin
2 teaspoons ground coriander
3 (15-ounce) cans cannellini beans, rinsed
¼ cup minced fresh cilantro
2 tablespoons minced jarred jalapeño
2 avocados, halved, pitted, and cut into ½ inch pieces
- Process 2 cups broth and hominy in blender until smooth, about 1 minute; transfer to slow cooker
- Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken’ transfer to slow cooker.
- Heat remaining 1 tablespoon oil in ow-empty skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in fresh jalapeños, garlic, cumin, and coriander and cook until fragrant, about 30 seconds/ Stir I remaining 1 cup broth, scraping up any browned bit; transfer to slow cooker.
- Stir beans into slow cooker, cover, and cook until chicken is tender. 4 to 5 hours on low.
- Transfer chicken to cutting board, let cool slightly, then pull apart into large pieces using 2 forks. Stir chicken into chili and let 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 just before serving.) Stir in cilantro and jarred jalapeños and season with salt and pepper to taste. Serve with avocados.
Garlicky Spaghetti with Basil & Broiled Tomatoes (Vegetarian)
Serves 4 to 6
Cooking Time 45 minutes
¼ cup extra-virgin olive oil
6 garlic cloves, minced
¼ teaspoon red pepper flakes
2 ounces Parmesan, grated (1 cup), divided
2 tablespoons pine nuts, chopped
two teaspoons grated lemon zest plus 2 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
- Bring 4 quarts water to boil in 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 bowl and set aside.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- While pasta cooks, adjust oven rack 6 inches from broiler element and heat broiler. Place tomatoes in large bowl. Add sugar, pepper, and ½ teaspoon salt and toss to coat. Arrange tomatoes in even layer on wire rack set in rimmed baking sheet. Top tomatoes evenly with 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 pot. Add ¼ cup basil and 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 remaining ¼ cup basil. Serve.
Swiss Chard and Butternut Squash Stew (Vegetarian)
Serves 4 to 6
Total Time 1 ¼ hours
2 tablespoons vegetable oil
2 onions, chopped fine
4 scallions, minced
½ teaspoon table salt
4 garlic cloves, minced
1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
1 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)
- Heat oil in Dutch over medium heat until shimmering. Add onions, scallops, and salt and cook until vegetables are softened, 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 simmer and cook for 15 minutes. Stir in coconut milk and return to 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 2012-2019. 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.