AMAZINGLY easy Focaccia!!
Saw the episode & of course Bridget made it seem so easy, but it actually was!!! And the tastiest bread I’ve ever made!!! Know what I’m giving away for Christmas!!! Thank you ATK!!?
App not updating
Says to update but just takes you to the App Store then back to open the app. Rinse repeat. Please help. This is a much used and loved app.
Update required
The content is usually good. I just tried to open the app . I got a message saying I needed to update the app. The update apparently didn’t work as I’m now stuck in a loop between the app and the App Store. Meanwhile, I’m not able to access my recipes.
Response from developer
Hi, our team is happy to look into any difficulties you may be experiencing! You can reach us at appfeedback@americastestkitchen.com for assistance or if you have any questions.
Added a Twist
This was exactly what I needed when getting home at 6 pm and still needing to feed my kids we ate at 6:45. I used the app to grocery shop the recipe on my way home too 😇
I did add bouillon for a deeper taste and a teaspoon of rice wine vinegar. My three kids (10, 6, 7) loved it, as did my husband and I.
I did add bouillon for a deeper taste and a teaspoon of rice wine vinegar. My three kids (10, 6, 7) loved it, as did my husband and I.
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Seriously Great Recipes
This app is fabulous. The recipes are easy to follow, there are videos and just wonderful food is created. I have watched since the earlier days of Cooks Illustrated and continue to love ATK and Cooks Country. This apps makes it so easy to cook what you’ve seen on TV. No more having to watch tv with pen in hand to try and capture every ingredient - it’s all here. All wonderful. Thank you
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Fantastic Dish
Had this for our Meatless Monday supper. Prep everything and it pulls together quickly. All ingredients are spot on. Great taste. The only thing I did was give it a sprinkle of Aleppo chili pepper when I served it. Very yummy !!
Pasta in the clouds
A comforting, man pleasing meal. Regarding the measurement of water & tomato ingredients, I follow the recipe and it wasn’t watery at all. However, I added more sausage & fresh spinach and used the entire box of pasta (16oz?) I sprayed the sides with Pam as someone suggested and I used my all-clad pot because my Dutch oven is too small. I will make this a staple for my pasta lovers.
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Excellent collection of recipes
Stepped up my cooking with this app. Family is just as pleased! :)
You need this
Every recipe is as tasty as the next. Consistently excellent. There’s a reason ATK has been around as long as it has! BTW, David Yu’s Campanella with Chicken in Creamy Mushroom-Madeira Sauce is a must try.
The Best!
The best app out there for great recipes! Love watching the show to get ideas and then come to the app for the recipe!
Old fashioned Chicken Noodle Soup
This is my ‘go to’ chicken soup recipe. Have made it countless times as written but use spaghettini noodles & add peas at the end. Have also used pearl barley instead of pasta for heartier version
Response from developer
We love to hear that this recipe can be a repeat recipe! Make sure to use the Personal Notes section for any changes you make to the recipe. Please reach out to us appfeedback@americastestkitchen.com if there is anything we can assist with in the future!
Truly spectacular!
ATK needs to give a raise to whoever came up with this recipe. It’s just outstanding, with layer upon layer of flavor and depth.
I roasted a bunch of grape tomatoes that were going bad (450F, about 3-4 cups, tossed in olive oil) for about 20 mins (just as they started to char), and threw them in the saucepan, instead of the paste, and I reduced the water to 1 cup.
I also grilled the thighs on a gas grill set to medium (avg temperature on the grill was probably 375-400F) until they reached 175F. Also tossed in a bag of fresh broccoli florettes to help up our veggie intake and also sop up this delicious sauce. Can’t wait to make it again!
I roasted a bunch of grape tomatoes that were going bad (450F, about 3-4 cups, tossed in olive oil) for about 20 mins (just as they started to char), and threw them in the saucepan, instead of the paste, and I reduced the water to 1 cup.
I also grilled the thighs on a gas grill set to medium (avg temperature on the grill was probably 375-400F) until they reached 175F. Also tossed in a bag of fresh broccoli florettes to help up our veggie intake and also sop up this delicious sauce. Can’t wait to make it again!
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Simple, but deliciously elegant!
I had 2 pork tenderloins tied by the butcher into one long roast, a little over 2 pounds total, which would easily serve 6. Per the recipe I brined the pork for 3 hours, then browned it in an oven proof skillet. I diverted from the recipe because I did not want to cut the strings used to tie the roast so instead spread the garlic-rosemary paste over the top of the roast. Not wanting to dirty another pan, I roasted it in the same skillet and when the roast reached the correct temperature removed it to a serving platter to rest while I made the Jus. I spooned out several tablespoons of oil and grease from the pan then at this point added the wine and the minced garlic and rosemary. After the roast had rested a few minutes, I also poured in the juices from the platter.
I poured the au jus onto the platter around the roast and garnished the dish with several sprigs of rosemary. The roast was cooked perfectly and was wonderfully moist from the brining plus very flavorful because of the paste. We had company and they loved it! I was proud to have served such an elegant, tasty entree. We will definitely be making this again!
I poured the au jus onto the platter around the roast and garnished the dish with several sprigs of rosemary. The roast was cooked perfectly and was wonderfully moist from the brining plus very flavorful because of the paste. We had company and they loved it! I was proud to have served such an elegant, tasty entree. We will definitely be making this again!
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Response from developer
So glad to hear this will be a repeat in your kitchen! That’s exactly the kind of recipe win we love to hear about. Be sure to click the “Add to My Cooked Recipes” button on the recipe page so can keep track of your notes for next time. If you ever need anything, feel free to reach out to us at appfeedback@americastestkitchen.com.
I would make it again
I followed the recipe used boneless pork chops and added a little pomegranate balsamic to the vinaigrette. Didn’t have shallots so used onion powder and a little cayenne pepper to the sauce for a touch of kick. Added spinach with a dash of nutmeg at the end as another reviewer noted . It was amazing pomegranate arils are a must
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Love it!
Love it!
Rich, fresh and balanced!
This is the first time I have reviewed anything on ATK! It was wonderful! Scallops cooked the best we have ever made, but the star was the artichoke orzo! We have made it again just as a side dish and another time we have also changed out the protein for chicken. This has gone on our favorite meal list.
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Americas test kitchen rocks
Best recipes - never let me down. Not only do I learn how to cook them but why I should do it the way suggested! And the comments from fellow chiefs are sincere and helpful!
Always reliable
Worth every penny. Always something new to learn!
Life Changing
Every recipe I’ve made if incredible. Massive value out of this app. I’d recommend it to anyone
How and Why
I love learning how to make delicious food, but I really love learning the WHY of what I’m doing. thank you for all of the teaching.
