{"id":5406,"date":"2016-10-13T06:58:41","date_gmt":"2016-10-13T12:58:41","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=5406"},"modified":"2026-01-01T11:15:00","modified_gmt":"2026-01-01T18:15:00","slug":"250-cookbooks-cover-and-bake","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=5406","title":{"rendered":"250 Cookbooks: Cover and Bake"},"content":{"rendered":"

Cookbook #177:<\/strong>\u00a0Cover and Bake<\/em>, by the editors of Cook’s Illustrated, a Best Recipe Classic, America’s Test Kitchen, Brookline, MA, 2004.<\/p>\n

\"Cover<\/p>\n

I discovered my first Cook’s Illustrated magazine sometime in the early 2000s. This magazine has no ads \u2013 what a treat! I clipped and saved several recipes, then I subscribed to Cook’s Illustrated online<\/a>. (It’s the only cooking magazine I subscribe to.) I ordered this book, Cover and Bake,<\/em> and I use it a lot.<\/p>\n

Christopher Kimball founded the enterprise that includes Cook’s Illustrated<\/a> and America’s Test Kitchen<\/a>, where they develop the recipes in their publications. This “Kitchen” is located in Brookline Massachusetts, and is where the TV show “America’s Test Kitchen” is filmed. Most of my friends who are into cooking love this show!<\/p>\n

Cook’s Illustrated recipes always include a lengthy discussion. In their test kitchen, they try each recipe many different ways, and report on their findings. This appeals to my scientific side! Plus, when I follow the directions, the recipes always come out excellent. For instance, their recipe for pie crust<\/a> taught me how to finally<\/em> make a tender, easy-to-roll crust. I often browse the site for new ideas, or how to cook . . . anything! I also use their reviews of kitchen equipment to help decide on a new purchase.<\/p>\n

The chapters in Cover and Bake<\/em> are: Assemble and Bake (casseroles), Pot Pies and More, Oven Braises and Stews, Skillet Casseroles, Savory Side Dishes, Breakfast and Brunch, and Slow-Cooker Favorites. My favorite chapters are the pot pies and oven braises and the slow-cooker recipes. I have so many notes in this cookbook!<\/p>\n

It will be easy to find a recipe to cook for this blog. I start flipping through the pages. What catches my eye is “Chili Mac”, from the first chapter, Assemble and Bake. I haven’t made many of the casseroles in this book, and it’s time to try one.<\/p>\n

Chili Mac is an American comfort food, although I’ve never made it before. It even has its own Wikipedia entry<\/a>. Briefly, it’s made with meat-bean chili, noodles, and topped with cheese. Sounds good to me!<\/p>\n

Because of copyright issues, I am not scanning in this recipe. It’s a relatively recent publication, and the editors are still actively publishing. The original recipe is on pages 80-81 of the Cover and Bake<\/em>. Page 80 is a two-column discussion of how they got this recipe “perfect”! Page 81 gives the recipe in 1 1\/2 columns. This is the typical layout of Cook’s Illustrated recipes: not a fast food publication! I changed their recipe a bit (my adaptation is below).<\/p>\n

Chili Mac<\/strong>: adapted from Cover and Bake<\/em>, America’s Test Kitchen
\nmakes a 9×13-inch casserole, enough to serve 8, depending on appetites<\/em><\/a><\/p>\n