<p>
So, it was a total impulse buy when I picked up the March/April issue of
<a href="
http://cooksillustrated.com/--Anne">Cook's Illustrated</a> and I had
gotten my sister a subscription for Christmas a few years ago, and our
friend Chapman had gotten us a cookbook by the same people a year or two
ago, but I'd never really looked hard at the magazine, and, well, the
checkout line isn't the place to do it.</p>
<p>
However, we've tried two recipes from it–one pasta dish (a spaghetti
with cherry tomatoes, olives, capers, and pine nuts is actually
<a href="
http://www.cooksillustrated.com/article.asp?articleid=763&amp;bdc=9156)">on
the web</a>, which was judged excellent by us and the friends we had over,
and their take on tortilla soup–and they've both been incredibly tasty,
and, even more amazing, <strong>easy</strong>. Their tortilla soup recipe is as good as
any I've ever had–although I'll admit that I don't live in, say,
Houston–and it's structured in such a way that if you had three people
to work on it simultaneously, you could be done in maybe 30 minutes from
start to finish.</p>