Good Housekeeping - The Good Housekeeping Test Kitchen Cookbook: Essential Recipes for Every Home Cook

Grilled Fish Tacos ()

HEARST BOOKS
New York
An Imprint of Sterling Publishing
387 Park Avenue South
New York, NY 10016

Copyright 2011 by Hearst Communications, Inc.

Portions of this book were previously published in the following Good Housekeeping titles: Appetizers!, Best Chicken Dishes, Best One-Dish Meals, Budget Dinners!, Brownies!, Chocolate!, Cookies!, Comfort Food!, Easy Skillet Meals, Fast Weeknight Favorites!, Grains! Grill It!, 100 Best Dessert Recipes, Pasta!, Roast It!, Rush Hour Dinners, Simple Vegan!, Soups & Stews, and Vegetarian Meals.

All rights reserved. The recipes and photographs in this volume are intended for the personal use of the reader and may be reproduced for that purpose only. Any other use, especially commercial use, is forbidden under law without the written permission of the copyright holder.

GOOD HOUSEKEEPING

Rosemary Ellis

EDITOR IN CHIEF

Courtney Murphy

CREATIVE DIRECTOR

Susan Westmoreland

FOOD DIRECTOR

Genevieve Ko, Catherine Lo, Sherry Rujikarn, and Jessica Fox

TEST KITCHEN TEAM

Samantha B. Cassetty, M.S., R.D.

NUTRITION DIRECTOR

Sharon Franke

KITCHEN APPLIANCES & FOOD TECHNOLOGY DIRECTOR

BOOK DESIGN by Memo Productions

EDITED by Sarah Scheffel

Library of Congress Cataloging-in-Publication Data The Good housekeeping test kitchen cookbook: essential recipes for the home cook.
p. cm.
ISBN 978-1-58816-905-1
1. Cooking, American. 2. Cookbooks. I. Good housekeeping.
TX715.G6253 2011
641.5973dc22

2011004517

10 9 8 7 6 5 4 3 2 1

The Good Housekeeping Cookbook Seal guarantees that the recipes in this cookbook meet the strict standards of the Good Housekeeping Research Institute. The Institute has been a source of reliable information and a consumer advocate since 1900, and established its seal of approval in 1909. Every recipe has been triple-tested for ease, reliability, and great taste.

Good Housekeeping is a registered trademark of Hearst Communications, Inc.

www.goodhousekeeping.com

For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales Department at 800-805-5489 or specialsales@sterlingpublishing.com.

Sterling ISBN 978-1-58816-905-1

Sterling eBook ISBN: 978-1-58816-922-8

CONTENTS

Potato-Crusted Quiche ()

In the Good Housekeeping Test Kitchens our team works to develop, test, and, yes, taste every recipe that carries the Good Housekeeping name. Is it a fun job? Absolutely! For me, the excitement begins in the kitchen. The process of building recipes that taste delicious and work well is truly a team effort. Every recipe is tested at least three times, often more, to make sure it works on any stovetop, gas or electric, in any oven, with any brand of ingredients, no matter what. Our goal is to deliver delicious, healthful, easy-to-shop recipes that will make any meal a good one.

The Good Housekeeping Test Kitchen Cookbook is the teams opportunity to share many of our favorite recipes, the ones we use at home again and again375 fabulous dishes in all. Along with our picks are irresistible color photographs to inspire you. Fourteen recipe chapters cover all the needs of a busy home cook, including fast week-night meals; breakfasts and brunches; soups and stews; poultry, meat, and fish specialties plus pasta, grains, and one-dish wonders; meatless mains; and, of course, a generous helping of desserts.

To make this a true go-to book, weve included our expert cooking tips and advice. The introductory chapter covers everything from eating healthfully, to setting a table, to pairing wines with foodand look for the Test Kitchen Know-How boxes throughout the book. If you want to search a specific type of recipe, icons indicate low-cal, heart-healthy, 30-minute, make-ahead, and slow-cooker options; see in the back of the book. And, as a bonus, weve included 35 links that connect you to how-to videos demonstrating essential Test Kitchen tips and techniques.

We put our best into developing The Good Housekeeping Test Kitchen Cookbookand wrapped it all up in an easy-to-use ring binder as well as this eBook. Now its time for you to test our favorites!

SUSAN WESTMORELAND

Food Director, Good Housekeeping

A well-equipped kitchen is a must for cooking delicious meals. You can accomplish a lot with a good set of knives and a few well-chosen pots and pans. Just remember, you often get what you pay for. High-quality utensils, made from durable materials, last longer, so buy the best you can afford.

For pots and pans, stainless steel is easy to clean and not too heavy, but it isnt a very good conductor of heat; an aluminum or copper core is often added to improve its heat-conducting properties. Copper is an excellent conductor of heat; the downside is that copper pots must be polished and can be very heavyand pricey. Cast iron and aluminum are inexpensive and excellent heat conductors, but because they react to acidic ingredients, such as tomatoes and wine, you might consider nonstick or enamel-coated versions (see ).

ON THE STOVE

Here is a list of basic pots and pans that every kitchen should be equipped with:

Saucepan: Three or four saucepans with lids, ranging from 1 to 4 quarts. They should be between 3 to 4 inches deep, so you can stir without spilling food over the side.

Dutch oven: These pots are ideal for braising roasts and stews on top of the stove as well as in the oven. A 5- to 6-quart Dutch oven is the most useful.

Skillets: Youll need at least these three sizes: small (8-inch), medium (9- to 10-inch), and large (12-inch).

Saucepot: This wide, deep pot can be used for soups and stews. A 5-quart saucepot that has a tight-fitting lid is versatile.

Stockpot: A tall, narrow, 6- to 8-quart stockpot can be called into action to cook many foods, including pasta, soups, stocks, lobster, and corn on the cob.

Basic cooking equipment: steamer, saucepans, grill pan, Dutch oven, thermometers, skillets, double boiler

Double boiler: A saucepan topped with another covered saucepan; food is gently cooked in the top pan by water simmering in the bottom pan.

Grill pan: This ridged skillet acts as a stovetop grill. Food can be cooked with little or no added fat; the ridges allow any rendered fat to drip away as the food cooks. A two-burner model is a good investmentand some are reversible to a griddle.

Griddle: This flat metal pan can be heated on top of the stove to cook pancakes, French toast, cheese sandwiches, and bacon. Electric models (some equipped with nonstick surfaces) are also available.