In the Kitchen with Jack: Early holiday planning & gift ideas

I pledge to veg(tables), this Chinese cookbook, my friends the Gear Heads, and app news. [America’s Test Kitchen]( [Cook’s Illustrated]( [Cook’s Country]( [School]( [In the Kitchen with Jack. The Latest from America's Test Kitchen.]( Dear Home Cook, Everyone at ATK has their own special talent. I’m the vegetable whisperer. When I plan a meal, I start with the veggies. I ask myself two questions. What’s in season? And how can I make it taste good? Almost always the answer to the latter involves a blast of heat. Most nights, I roast veggies in the oven or sear them in a hot pan. Dry heat brings out their natural sweetness. And deep browning—and sometimes even charring—makes everything taste more interesting and more delicious. Three vegetable recipes that are in heavy rotation in my kitchen: [Skillet-Charred Green Beans with Crispy Sesame Topping]( (good with pretty much everything—I even serve this at Thanksgiving instead of the traditional green bean casserole), [Parmesan Roasted Cauliflower]( (crispy and cheesy, oh yes!), and [Garlicky Broccoli and Chickpea Salad]( (with browned onions, skillet-charred broccoli, and a lemony dressing that ties everything together). [Skillet-Charred Green Beans with Crispy Sesame Topping]( [Parmesan Roasted Cauliflower]( [Garlicky Broccoli and Chickpea Salad]( There are plenty of veggies in [A Very Chinese Cookbook]( our just-released book from my colleague (and James Beard Award–winner) Kevin Pang and his dad Jeffrey. Kevin and his dad host the [hit YouTube series Hunger Pangs](. Stir-Fried Tender Greens, Eggplant with Black Bean Sauce, and [Tiger Salad]( (a crispy, spicy salad where celery and cilantro star) are all personal favorites. This book is also packed with dumpling, noodle, and stir-fry recipes starring beef, poultry, and seafood—after all, not everything revolves around veggies. And there’s so much to read, including Jeffrey’s stories about China, Kevin’s take on Chinese food versus American Chinese food, and the most useful guide to shopping for Chinese ingredients that I’ve ever seen. Kevin’s doing a [book tour]( this fall, and if he’ll be anywhere near you, go. I guarantee learning and laughter in equal measure. [A Very Chinese Cookbook. Eggplant with Black Bean Sauce. Xiao Long Bao Shanghainese Soup Dumplings. Kevin and Jeffrey making dumplings.]( Lisa McManus and Hannah Crowley from the ATK Reviews team have authored [Kitchen Gear]( which is filled with real talk about kitchen equipment that will help you purchase, use, and gift kitchen gear with confidence. From buying the right coffee maker at any price point (get a great cup with a funnel and a filter or splurge on our favorite high-end espresso maker) to sharpening your knives, this big book has it all. Both books make amazing gifts. Our 20-something-year-old daughters, who are still finding their way in the kitchen, will be getting Kitchen Gear. My nephew Ian, the most curious young cook in the family, will be receiving A Very Chinese Cookbook. [Kitchen Gear. The Ultimate Owner's Manual]( My wife and I have already started our Thanksgiving planning. We have 24 confirmed guests, including four family members making the trek across the country from California, so the food better deliver! If you’re on the hunt for hosting or streamlined prep tips, [sign up for our Thanksgiving Success Series newsletter](. You’ll also get smart takes on iconic recipes and inspiration for new sides or desserts. I’m doing all my fall cooking planning this year with the ATK app ([free with All-Access membership](. The new “My Stuff” feature allows me to easily flag recipes that I want to make from my Favorites and build shopping lists. And the search function on the app has a cool new feature called “Compare Recipes” that lets users select up to five similar recipes and compare cooking times, number of servings, total number of ingredients, and dietary info. It’s a great way to figure out exactly which recipe is the best for you. [The ATK app includes features like My Stuff, Compare Recipes, and Recipe Inspiration.]( Also, check out all the new functionality on the Recipes tab in the app. [“Fresh Picks for You”]( and “Surprise Me!” serve up daily inspiration, and I’m regularly relying on the Recipe Collections, with features such as “Twenty of Our Most Popular Appetizers” and [“Our Editors’ Favorite Sheet-Pan Meals.”]( From these collections, may I suggest Baked Brie with Honeyed Apricots and [Sheet-Pan Lemon-Herb Cod Fillets with Crispy Garlic Potatoes]( And don’t miss our [monthly showcase of member favorites](. My pick among last month’s recipes is Pappa al Pomodoro. [Baked Brie with Honeyed Apricots]( [Sheet-Pan Lemon-Herb Cod Filets with Crispy Garlic Potatoes]( If you’re already an All-Access digital member, I promise that you will find the app invaluable. It’s free, so why not download it (for [iOS]( and [Android]( today? And if you’re not a digital member, maybe now’s the time to join. Whether you need a larger roasting pan, [the best vanilla extract]( or our top picks of vegan or gluten-free supermarket staples, we can help with thoroughly researched product reviews that will make shopping easy as pie. And our 14,000+ recipes are guaranteed to work the first time. The handy ATK app puts all that info at your fingertips. [Listen to Proof]( Finally, [season 16 of Cook’s Country]( just launched on public television stations across the country. Find out [when the show is airing]( in your hometown and [watch recent episodes](. And if you need something for your earbuds, check out our award-winning podcast Proof. My favorite recent episode is [“How to Make the Worst Pies in London.”]( It offers a behind-the-scenes look at how the pies from the musical Sweeney Todd are made and has a fascinating dive into the history of food props. Listen on our site or in your favorite podcast app. Here’s to a great fall in the kitchen, with plenty of veggies taking center stage. Best, [Jack’s Signature] Jack Bishop Chief Creative Officer Have you met Jack? Jack is the tasting lab expert on our television shows and was part of the original team that started America’s Test Kitchen, beginning with the launch of Cook’s Illustrated in 1993. He leads the creative teams that produce our TV shows, magazines, books, sites, podcasts, and our online cooking school. Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Kids]( [Cooking School]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines; America’s Test Kitchen and Cook’s Country public television shows; America's Test Kitchen Kids; dozens of cookbooks; multiple member websites; the America's Test Kitchen Cooking School; and The Walk-In, Mystery Recipe, and the Webby award–winning Proof podcasts. We have a single mission: to help you succeed every time you cook. 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