New! The Skillet: One-pan miracles + inventive techniques

Better Hash Browns, Couscous-Stuffed Chicken Thighs, Butter-Basted Ribeye Steak, Lemon Soufflé... [America's Test Kitchen] [View in a Web browser]( Your skillet can do more. Much more. [The Skillet Book Cover and food images]( Recipes & techniques for one-pan perfection. [Order Now]( Dear home cook, Skillets are truly unicorn pans in the kitchen, called into duty from breakfast to dinner. But sometimes we take even a beloved piece of kitchen equipment for granted, and miss its potential to do more. That’s a challenge we put to our expert test cooks—what else can you make, and make even better, in a skillet? Their imaginative, deliciously boundary-defying recipes and techniques are gathered in The Skillet. [Shrimp annd Grits with Andouille. Couscous-Stuffed Chicken Thighs with Roasted Cherry Tomatoes and Shallots. Herbed Roast Pork Loin with Asparagus.]( We left no flavor-building, streamlining shortcut unexplored as we developed this book’s 200+ recipes, and we discovered that a skillet performs better than traditional cookware picks for many recipes. Use the techniques in this cookbook to leverage the combination of oven and stovetop for perfect results, cook an entire festive meal in one pan, and even make dinner rolls and sticky buns in your skillet. Serving two? Almost half of the recipes are accompanied by instructions for scaling down for small households. Plus, recipes include adaptations for whatever skillet you have on hand. The Skillet simplifies your life while multiplying your cooking options, a delicious win. Happy cooking! [Jack’s Signature] [Jack Bishop. Chief Creative Officer.] The essential equipment in any kitchen? Your skillet. [Order Now]( [Special Offer: Add one of these cookbooks to your order for JUST $15]( [Special Offer: Add one of these cookbooks to your order for JUST $15]( What’s Inside The Skillet ? Take a peek at the test kitchen discoveries that make this cookbook essential to any home cook. [Technique 101: Butter-Basted Rib-Eye Steak with Shallot and Thyme book spread]( - Technique 101 recipes teach foundational techniques for your skillet (think perfectly seared steak or poached fish). Designated recipes are highlighted in green at the beginning of each chapter, making the cookbook easy to navigate. - For each recipe, we’ve included ways to size up your skillet, or to use a different type of skillet, so that you can use the equipment you have on hand. [Sizing up your Skillet book excerpt]( - Gain cooking and cleaning tips for any skillet, from cast iron to carbon steel (and our recommended brands for all the types, including our [Best Buy nonstick skillet](. - Understand how skillets work by reading about the science behind the Maillard reaction, fond, and more, and learn how different types of pans produce different results. [The Maillard Reaction and Fond Power book excerpt]( - Chapters are organized around the seven techniques that make the most of the skillet—griddling and frying, searing, baking, pan roasting, poaching, braising, and sautéing. Got a Skillet? Make These Recipes Recipes that use the least amount of cookware deserve to be in regular rotation. The Skillet is full of these recipes. Here are just a few with technique or learning takeaways. Sauté, Sear & Stir-fry [Lemon-Thyme Chicken with Garlicky Greens and Beans]( This meal of classic flavors—lemon and thyme were made for each other—comes together in just 45 minutes and a single skillet. Once the chicken has cooked, we keep it warm in the oven while we build both a hearty side dish of greens and beans and a sauce out of the starchy liquid from the canned beans. Layer flavor so seasonings don’t burn Dust boneless chicken breasts with piquant lemon zest and minced thyme before coating them with flour. This keeps the zest and thyme from burning when sautéing the chicken. Eggs & Breakfast [Better, Easier Hash Browns]( Hash browns always feel like a lot of work. Thanks to our cake pan trick for forming a large potato patty out of shredded Yukon Golds, it’s pretty easy to make this crispy, crave-worthy weekend breakfast. [Microwave potatoes]( Perfectly crispy. Thank your microwave. We found that parcooking the shredded potatoes in the microwave jump-starts the gelatinization of the potato starch so that the potatoes are cohesive even before they go into the skillet, ensuring a crispy result. Better recipes and faster cleanup? Grab your skillet. [Order Now]( Pan-Roast & Bake [Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish]( This elegant meal is less complicated than it looks, thanks to the way we press our nonstick skillet into service and use a convenient precooked polenta. Char the peppers in the same skillet before cooking the cod fillets, which are wrapped in prosciutto to infuse them with salty pork flavor. If a nonstick skillet isn’t an option, you can also use a cast-iron (preheat it first!) or carbon-steel skillet. [Step photos for making Prosciutto-Wrapped Cod with Crispy Polenta and Roasted Red Pepper Relish]( Step by step to success 1. Wrap prosciutto around fillets to insulate the fish from overcooking, keeping it supermoist, while creating a crisp exterior. 2. Sear polenta disks in smoking hot oil to create crunchy golden disks with a creamy interior. 3. Sear the fillets on the stovetop, then arrange polenta disks around the edge of the skillet. Finish cooking in the oven. Breads & Desserts [Lemon Soufflé]( Soufflés are showy desserts with a bit of magic about them. The threat of a fallen soufflé (cue the dramatic sound effect) can make the whole endeavor feel like a high wire act. With our skillet soufflé recipe you’ll whip egg whites; fold them into a base of yolks, flour, lemon zest and juice; and heat to puffy deliciousness in under 45 minutes. This may just become your signature (skillet) dessert. [Food images from the book]( Save 20% on the ultimate guide to your most useful pan The Skillet Other Cookbooks Easily adapt recipes for 6 different types of skillets with our “Size Up Your Skillet” feature. You’re on your own when it comes to figuring out how to adapt recipes to the equipment you have on hand. Five basic skills repeat throughout the cookbook so that you’ll perfect them as you make your new favorite recipes. Recipes require you to intuit which skills you need to learn, without giving you the opportunity to focus on perfecting them. Almost half of the recipes come with “For Two” variations, making it easy to cook for smaller households. Eat leftovers—or do the math yourself to scale down recipes meant for a crowd. 26 Technique 101 spreads throughout the cookbook show you how to succeed the test kitchen way. Less well–organized chapters and fewer tips, tricks, and techniques that are adaptable to various recipes. Rigorously tested, globally inspired recipes such as Chicken Biryani and Chraime plus classics such as Cast-Iron Pan Pizza and Pan-Seared Salmon. Less variety, and far less rigorously–tested recipes. [The Skillet Cover]( [The Skillet Cover]( Bake, Roast, Sauté, Fry, Griddle, Simmer & Braise [Order Now]( [View the web version]( of this email. This offer expires August 22, 2024. All prior sales excluded. No substitutions. [Forward this email]( to a friend. [Unsubscribe]( or manage your [email preferences.]( We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. Our family of brands [America's Test Kitchen, Cook's Illustrated, Cook's Country, and Cooking School]( Follow Us [Facebook]( [TikTok]( [Instagram]( [YouTube]( [Pinterest]( [View our privacy policy.]( DO NOT REPLY TO THIS EMAIL. Unfortunately, replies to this email will not be answered. If you have questions, please [visit our Customer Service page.]( America's Test Kitchen, 21 Drydock Avenue, Suite 210E, Boston, MA 02210