I picked up a copy of Cook’s Illustrated over the weekend, and we’re going to be trying a few recipes from it this week. I’ve been thinking about getting a subscription, but the amount of heavy cream they use is holding me back.

Monday: Swedish Meatballs.
You can thank Ikea for my love of Swedish meatballs. I’ve never tried to make them at home before, but the first thing I thought when I tried the cranberry sauce I made at Thanksgiving was, “Oh, this would be great on Swedish meatballs!” I had a big container of the cranberries in the freezer, so it felt like providence when the meatballs were in Cook’s Illustrated this month.

Tuesday: Butternut Squash Ravioli

Wednesday: Tandoori Chicken
The recipe is only available to Cook’s Illustrated subscribers, but they’re offering a free trial of their online subscription. If you sign up for it, you have access to all of their online content.

Thursday: BBQ chicken sandwiches
I’m hoping to turn Wednesday’s tandoori into Thursday’s BBQ. We’ll see how that works.

Friday: Pizza