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Butter-Basted Fish Fillets with Garlic and Thyme Member Rating: [Star Icon]
[Comment Icon] 42 comments
Butter basting can seem intimidating because things move quickly, and chefs often rely on touch and instinct alone to know when the fish is done. Cookâs Illustrated Associate Editor Steve Dunn developed an approach thatâs easy to master. Simply tilt and baste, then leave the skillet flat on the burner, then tilt and baste again, for an âon-offâ method that requires just one flip of the fillets. By tracking the fishâs temperature, thereâs no guesswork when itâs done. The results will make you feel like a rock-star chef. [â] Wow, this is our new go-to fish recipe! My son who isn’t even a butter lover devoured it. I have made this using cod, tilapia, haddock and salmon now. Love it. –Michelle T., All-Access Member [â] [Icon] Step by Step Illustrations [Illustrations of basting the fish]( [1. Baste: Tilt skillet toward you and repeatedly spoon butter over fish for 15 seconds.](
[2. Rest: Place skillet flat on burner and cook fish for 30 seconds.](
[3. Baste: Repeat steps 1 and 2 until fish registers 140 degrees.]( If chefs can do it, you can too. [Get Free Access]( START 14 DAY TRIAL [Shock then savor](
Green Bean Salad with Creamy Lemon Sauce and Crispy Capers Member Rating: [Star Icon]
[Comment Icon] 82 comments
For tender, bright, and deeply seasoned green beans, we blanched them in heavily salted water and shocked them in cold water to stop the cooking process and preserve their vibrant color and texture. Instead of saturating the beans in dressing, we simply drizzled them with a bright and creamy lemon sauce. We fried capers in the microwave until crispy for an easy garnish and then sprinkled them, along with some fresh dill, atop the salad. [â] This was a hit at a dinner party. I made the ingredients the day ahead which made it easy to assemble when ready to serve.’ –Cathy P., All-Access Member [â] [Icon] From our magazines Members get every recipe from every issue of Cookâs Illustrated and Cookâs Country (regarded as Americaâs best cooking magazines) before they hit newsstands.
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Chocolate Eclair Cake Member Rating: [Star Icon]
[Comment Icon] 147 comments
Whenever we post a photo of this recipe on social media, fans get excited . . . itâs one of our top Instagram posts ever with 10,000+ âsaves.â So if youâre new to the Cookâs Country Chocolate Eclair Cake frenzy, prepare to be wowed. We took a good cake made with convenience products including instant pudding, Cool Whip, and chocolate frosting and made it a spectacular from-scratch cake with just a few more simple but crucial steps. [â] Honey Hush, Sweet Lips!!! Intended to make Cookâs Illustrated Tiramisu which is always a crowd-pleaser; unfortunately, the store was out of lady fingers. Cookâs Country Chocolate Ãclair Cake seemed to fit the bill. [P]eople who rarely eat dessert came back for secondsâeven thirds. –Donald B., All-Access Member [â] [Icon] Product Review If youâre looking to buy or upgrade a stand mixer (or maybe ask for one for a gift?), the ATK Reviews team can make your choice easy peasy. Our perennial winner aced every test, whipping, creaming, and kneading quickly and thoroughly. Major plus: it fits all attachments from its manufacturer, from meat grinder to ice cream maker (sold separately) so it can stand in for several other appliances.
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