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Onion-Braised Beef Brisket, Slow-Roasted Salmon with Chives & Lemon, Caramelized White Chocolate Mousse... [TRY ALL ACCESS FREE FOR 2 WEEKS THEN SAVE 47%]( [Spring cooking inspiration. Flavorful holiday recipes. Money-saving reviews. GET ACCESS > Featured recipe image: Caramelized White Chocolate Mousse]( [“Recipes that always, always work.” –The New York Times]( Dear fellow cook, Looking for more cooking inspiration for right now and the warmer days ahead? We’ve got it and a great deal that gives you instant access to everything the test kitchen has to offer. Right now, and exclusively through this email, [you can save 47% on an All-Access Membership]( (just $39.99/year, or 76¢/week). You’ll find inspiration; save money and time; cook better and smarter for yourself, your friends, and your family; and get first dibs on new discoveries, recipes, and techniques professional chefs keep track of. Working where I do, cooking inspiration surrounds me. Over the past 25+ years, I’ve cooked hundreds of our recipes, but I still love checking out what recipes our members are posting about on social channels. It helps me narrow down my own cooking choices! There’s always a mix of brand new recipes, usually from the latest issues of Cook’s Illustrated and Cook’s Country, recipes featured in recent episodes of our TV shows, and timeless recipes fans thank me for when they see me out and about (which is more often thankfully!). Our Chicken Piccata, Vegetarian Chili, and Perfect Chocolate Chip Cookies are beloved because they’re failproof, they’re delicious, and they prove the value our test and perfect approach to recipe development. [Chicken Piccata, Best Vegetarian Chili, Perfect Chocolate Chip Cookies]( On any given day, we’re at work developing 25 to 40 new recipes. Our recipes are being made in thousands of homes right now, by long-time fans as well as new converts to failproof cooking. We hope you’ll join them, have more fun cooking, and eat well. You deserve the best when it comes to food . . . and deals! Best, [Jack’s Signature] [Jack Bishop. Chief Creative Officer.] [GET ALL ACCESS NOW > Save 47%. That's 76 cents a week!]( [Icon] FEATURED MEMBER BENEFIT Recipe Collections Say hi to spring with a recipe collection full of failproof recipes that will win a place in your repertoire. Our editors gathered up some of their favorite hidden gems from our vast library for inspiration. From Spring Vegetable Soup with Charred Croutons and Lemon-Oregano Chicken with Farro Salad to Banana Pudding Pie and Sous Vide Lemon Cheesecake Cups, many are weeknight easy, some are spend-some-time worthy, all are guaranteed to impress (you and your guests, as it should be). [Screenshot of the recipe collection “25 Bright Spring Recipes to Welcome Warmer Weather”]( Discover a new seasonal collection every week on our exclusive Members’ App, and more collections (such as 25 Dinners for Two for Any Occasion and The Most Popular ATK Recipes of 2021) on the app and our sites. Make ahead, fork tender brisket. [Onion-Braised Beef Brisket]( It might sound counterintuitive, but extending the preparation of our braised beef brisket over two days makes this recipe doable for easy entertaining or a weeknight meal; plus, it actually improves the final dish in several ways. Letting the cooked brisket stand overnight in the refrigerator in the braising liquid allows it to reabsorb liquid and flavor. The excess fat is easy to remove, and the cold brisket can be sliced without shredding. Heat the slices in the defatted sauce in a 350 degree oven for just a 30 minutes before serving. (This recipe can also be made and enjoyed on the same day.) [Icon] Member Comments “Excellent!! Guest worthy!! Easy and worth the wait!! Mmmm! ” — Sue M. [Icon] More Mains for Spring Holidays [Crumb-Crusted Rack of Lam. Has video!]( Crumb-Crusted Rack of Lamb [Slow-Roasted Salmon with Chives and Lemon. Has video!]( Slow-Roasted Salmon with Chives and Lemon [Crumb-Crusted Rack of Lam. Has video!]( Glazed Spiral-Sliced Ham [Slow-Roasted Salmon with Chives and Lemon. Has video!]( One-Pan Cheesy Butternut Squash and Swiss Chard Lasagna [Smell the brisket, claim the deal. GET ALL ACCESS NOW > SAVE 47%]( Crispy, crunchy, potato kugel. [Cast Iron Potato Kugel]( Make this easy and supersavory potato dish that’s ultracrispy on the outside and tender and fluffy inside. Shredded russet potatoes (see our color saving tip below) bring just the right starchiness while sautéed onions and schmaltz deliver flavor in spades. Eggs bind it all together and a cast iron pan is a crisping machine. [Icon] Member Comment “This recipe is a keeper. I believe the difference-maker in this recipe is the schmaltz: the flavor it imparts is unlike cooking with olive oil—it almost adds a subtle sweetness. And the crispy surface area on the top and bottom make these some of the best potatoes to come out of our oven. I can't wait to have it leftover with a fried egg.” — Karol H. [Icon] Test Kitchen Technique Shredding potatoes releases an enzyme that can cause them to turn a blue-gray color. A simple toss with salted water neutralizes this reaction and keeps the spuds white. [Kugel with salt-soaked potatoes]( Light and Lovely: The salt water preserves the spuds’ color. [Kugel without salt-soaked potatoes]( Gray and Ghoulish: The shreds turn gray without the salt water. [GET ALL ACCESS NOW > Save 47%. That's 76 cents a week!]( Keep the cheese, ditch the cream. [Asparagus Gratin]( Asparagus can taste as bright and sunny as a spring afternoon. So why do so many asparagus gratin recipes bog it down with masses of cream and cheese? We opted for a lighter touch and found that cooking the two components separately and combining them at the end let the flavors shine. Our tasters chose a mix of Parmesan and milder, smoother Monterey Jack over slightly grittier Gruyère and preferred vegetable stock made with the trimmed ends of the asparagus to a sauce made with half-and-half. [Icon] Product Review We love the nutty, crumbly, crystalline texture of Parmigiano-Reggiano, but it costs a pretty penny. This cheese has been made in precisely the same way in Northern Italy for the past 800 years. Most domestic Parmesans cost less (some dramatically less) than Parmigiano-Reggiano, but are any of them any good? The winner of our taste tests is sold by an American company that purchases the “real deal” and sells it under its own name. The cheese costs twice as much as our least favorite supermarket Parm, but in this case, you really get what you pay for. [Testing parmesan cheese]( [Icon] Test Kitchen Technique To highlight the flavor of delicate asparagus, we make a five-minute vegetable stock from the wood ends. The asparagus spears simmer in the stock, and we reserve the now double-concentrated liquid to use in our cheese sauce in place of the usual (smothering) heavy cream. [Asparagus trimmings]( Treasure Not Trash: The asparagus ends make a flavorful stock in which to cook the spears. [Asparagus broth]( Asparagus Stock: The stock is now double-concentrated. We use it (instead of cream) in the sauce. [Veg, cheese . . . yes, please! SAVE 47% > That's 76 cents a week!]( New Recipes & Reviews Every Month! [New Recipes and Reviews]( Instant access to everything from the most trusted cooking experts: [12,000+ Reliable Recipes, Free Shipping in our Shop, Members App, 8,000+ Product Reviews, Full TV Show Episodes, Online Cookbook Collection, Custom Search Filters, Quick Tips, NEW! Videos and Podcasts]( [GET ALL ACCESS NOW > Save 47%. 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