Published four times a year, each 64-page issue of Entertaining magazine features more than three-dozen recipes from the Cook's Illustrated and Cook's Country archives.

Our test cooks and editors carefully developed each menu, just as they would a recipe; they make sense- and the dishes and flavors all complement each other. Planned from a cook's perspective, many of the menus and recipes contain specific make-ahead instructions to make party planning even easier. You'll also find recipe variations that can be swapped in to suit your personal tastes.

Now you can own all 4 issues (individually bound) for an entire year of holiday celebrations.

Featured Menus Include:

Holiday 2010:

Spring 2010

Summer 2010

Fall 2010