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Cook’s Illustrated

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Chorizo and Potato Frittata

Chorizo and Potato Frittata Be sure to use Spanish-style chorizo, which is dry-cured and needs only to be heated through. This frittata can also be served warm or at room temperature. When paired with a salad, it can serve as a meal. Ingredients 12 large eggs ⅓ cup whole milk Salt 1 tablespoon extra-virgin olive … Continue reading »

Categories: Cook's Illustrated, eggs, recipes, sausage | Leave a comment

Pasta and Squash with Tomatoes, Olives, and Feta

Pasta and Squash with Tomatoes, Olives, and Feta For a pasta and squash recipe that would marry the two ingredients in a light, flavorful way while avoiding blandness, we kept the skin on the squash to keep the pieces intact, then salted the squash to release excess liquid. We finished the sauce with an acid, … Continue reading »

Categories: Cook's Illustrated, pasta, recipes | Leave a comment