Cook\'s Country - 2019-04-05

70+ VEGETABLES, 700+ RECIPES

Vegetables Illustrated

Welcome to a whole new way with vegetables. With this fresh,

modern guide as your kitchen companion, you can turn any

vegetable into a culinary superstar, shining a spotlight on it in

dishes ranging from apps to sides to main courses. Order your

copy at AmericasTestKitchen.com/vegetables.

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Chief Executive Offi cer David Nussbaum

Chief Creative Offi cer Jack Bishop

Editor in Chief Tucker Shaw

Executive Managing Editor Todd Meier

Executive Food Editor Bryan Roof

Deputy Editor Scott Kathan

Senior Editors Morgan Bolling, Ashley Moore

Associate Editor Cecelia Jenkins

Associate Editor, Web Ashley Delma

Photo Team Manager Tim McQuinn

Test Cooks Alli Berkey, Natalie Estrada, Matthew Fairman

Lead Test Cook, Photo Team Jessica Rudolph

Assistant Test Cooks, Photo Team Sarah Ewald,

Jacqueline Gochenouer, Eric Haessler

Senior Copy Editor Jill Campbell

Copy Editors Christine Campbell, Rachel Schowalter

Contributing Editor Eva Katz

Senior Science Research Editor Paul Adams

Hosts & Executive Editors, Television Bridget Lancaster,

Julia Collin Davison

Executive Editors, Tastings & Testings Hannah Crowley,

Lisa McManus

Senior Editors, Tastings & Testings Lauren Savoie, Kate Shannon

Associate Editor, Tastings & Testings Miye Bromberg

Assistant Editors, Tastings & Testings

Riddley Gemperlein-Schirm, Carolyn Grillo, Emily Phares

Creative Director John Torres

Photography Director Julie Cote

Art Director Susan Levin

Associate Art Director Maggie Edgar

Senior Staff Photographer Daniel J. van Ackere

Staff Photographers Steve Klise, Kevin White

Photography Producer Meredith Mulcahy

Director, Creative Operations Alice Carpenter

Senior Editor, Special Projects Christie Morrison

Senior Manager, Publishing Operations Taylor Argenzio

Imaging Manager Lauren Robbins

Production & Imaging Specialists Dennis Noble,

Jessica Voas, Amanda Yong

Test Kitchen Director Erin McMurrer

Assistant Test Kitchen Director Alexxa Benson

Test Kitchen Manager Meridith Lippard

Test Kitchen Facilities Manager Kelly Ryan

Senior Kitchen Assistant Shopper Michelle Miller

Senior Kitchen Assistant Receiver Heather Tolmie

Lead Kitchen Assistant Ena Gudiel

Kitchen Assistants Gladis Campos, Blanca Castanza,

Amarilys Merced, Arlene Rosario

Chief Financial Offi cer Jackie McCauley Ford

Senior Manager, Customer Support Tim Quinn

Customer Support Specialist Mitchell Axelson

Event Coordinator Michaela Hughes

Chief Revenue Offi cer Sara Domville

Director, Sponsorship Marketing & Client Services

Christine Anagnostis

Chief Digital Offi cer Fran Middleton

VP, Marketing Natalie Vinard

Director, Audience Acquisition & Partnerships Evan Steiner

Social Media Manager Morgan Mannino

Social Media Coordinators Charlotte Errity, Sarah Sandler

Senior VP, Human Resources & Organizational

Development Colleen Zelina

Human Resources Manager Jason Lynott

Director, Public Relations & Communications Brian Franklin

Public Relations Coordinator Madeleine Cohen

Photography Keller + Keller

Food Styling Tara Busa, Catrine Kelty, Chantel Lambeth,

Sean Widman

Circulation Services ProCirc

On the cover: Chicken in Adobo

LETTER

FROM THE

EDITOR

H

OW DO YOU like your chocolate chip cookies? Are

you a fan of the soft, chewy, ooey-gooey style? Or do you

fl y your fl ag for the more delicate thin and crispy style?

I can’t tell you how many hours we’ve spent debating

this topic in the Cook’s Country offi ce. It’s a good-natured, wholesome,

passionate debate, one that inspires remarkably well-articulated argu-

ments on both sides. And in the end, everyone gets a glass of milk. If

only every debate were so civil.

Me, I’ve never met a chocolate chip cookie that I wouldn’t eat

(except maybe one with nuts—I have a strict no-nuts policy when

it comes to cookies). But if pressed for a desert-island decision, I’ll

choose thin and crispy. I just love the buttery fl avor and satisfying

snap, with little pockets of chocolate revealing themselves as you

crunch your way through. Plus, when a cookie is this thin, you can

eat a bunch of them, right?

Lucky for me, our talented test cook Alli Berkey created an excel-

lent recipe for this thinner style, which you can fi nd on page 16. I

hope you try it. But if thick and chewy is more your speed, visit

CooksCountry.com—you’ll fi nd a recipe there.

TUCKER SHAW

Editor in Chief