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America’s Test Kitchen’s Most-Saved Recipes, December 2023 Edition

See the recipes our subscribers favorited the most this month.

Published Dec. 4, 2023.

This is the fifth installment of our monthly column where we showcase the recipes our digital subscribers favorited the most in the previous month. (Check out the previous installments to see which recipes people were taken with in past editions.)

If you’re not already using this popular feature, you can do so by clicking this button on the recipe pages of our website:

Save a few recipes and click the flag at the top of the screen to view and organize your Favorites in one place. Use that flag to add recipes (and other types of content) to your Favorites in our subscriber-only app. You can view and organize them by clicking Favorites at the bottom of the screen. 

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Our favorite tips and recipes, enjoyed by 2 million+ subscribers!

New this month: Weve upgraded the feature to automatically include your highly-rated recipes! On the website, every recipe that you’ve rated with four or five stars now appears in the newly added “My Highly-Rated Recipes” collection in your Favorites. On the app, this convenient new collection appears in the “My Stuff” section.

So, which recipes did our subscribers save the most this past month? You can probably guess Thanksgiving had a big influence on the favorites list. Let’s count down the top six.

6. Extra-Crunchy Green Bean Casserole

Our first entry is the elevated green bean casserole from Alli Berkey, former Cook’s Country test cook turned ATK culinary producer. Subscriber Norm A. describes it as, “Superb. Even my mushroom-averse (and picky) neighbor friends raved about it . . . The flavor and texture of the sauce were far superior to the canned cream of mushroom ‘staple’ from my youth. This is on my ‘must cook’ list for future Thanksgivings. Two thumbs way up!”


Extra-Crunchy Green Bean Casserole

Our latest take on this holiday stalwart is like an old friend in a new suit.
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5. Cranberry Curd Tart with Almond Crust

Next is Cook’s Illustrated Senior Editor Lan Lams showstopping tart with bright winter flavors. Subscriber Leo L. M. “made this twice; for Christmas last year and Thanksgiving this year. Both years it was a hit. Its easy to make, looks great, tastes delicious and there are never any leftovers to put away!!!! Its the perfect dessert after a heavy meal.”

Watch Lan make this showstopping tart for Bridget right here.

4. Orange-Rosemary Chicken Thighs with Brussels Sprouts

Cook’s Country Senior Editor Jessica Rudolph’s sweet and savory chicken dinner is a winner (winner). Elizabeth N. found it to be, Really tasty and easy enough for a weeknight. Tastes like you put in more work than you really did.


Orange-Rosemary Chicken Thighs with Brussels Sprouts

An orange-rosemary sauce elevates everyday roast chicken thighs. 
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3. Make-Way-Ahead Dinner Rolls

If you’re looking for knockout, anytime rolls, Cook’s Illustrated Deputy Food Editor Andrea Geary has you covered. Subscriber Michael A. confirms: “Of the 16 Thanksgiving guests, every single person brought up the rolls. Some multiple times. Probably the best Thanksgiving meal of my career (15+ years doing all of it), and these rolls somehow stole the show!”


Make-Way-Ahead Dinner Rolls

With this brown-and-serve recipe, you’ll never be more than 15 minutes away from the warm comforts of fluffy homemade bread.
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2. Stuffed Spatchcock Turkey

Cook’s Illustrated Associate Editor Erica Turner’s brand-new turkey recipe was runner-up this month. Subscriber Donald S. says, “This was the best turkey we’ve ever had. Used a fresh 14 lb bird (not injected) and followed the directions pretty closely. We had no burned stuffing. The white meat was extremely moist as was the dark meat and the skin was great. Highly recommend this recipe.”


Stuffed Spatchcock Turkey

Remove the backbone and roast your bird flat atop a big pile of stuffing to produce succulent meat, crackling skin, and plenty of everyone's favorite side dish.
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1. Our Favorite Turkey Gravy

For her second recipe in this list, Lan Lam’s gravy recipe earns its title in every sense. 

Subscriber Virginia S. says, “This is real deal gravy! Always a major juggle to make gravy when the turkey and sides are done. Problem solved with delicious results.” She even admits that its better than our family recipe which I have been making for 63 years.


Our Favorite Turkey Gravy

Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn't require drippings, and could accommodate dietary restrictions.
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