September/October 2010

September / October

2010
Filter +
Grilled Beef Kebabs with Lemon and Rosemary Marinade
Published: September 2010
Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Toasted Bread for Bruschetta
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios
Published: September 2010
Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Skillet Apple Crisp with Raspberries and Almonds
Published: September 2010
Skillet Apple Crisp with Raspberries and Almonds
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Focaccia with Kalamata Olives and Anchovies
Published: September 2010
Focaccia with Kalamata Olives and Anchovies
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Bruschetta with Black Olive Pesto, Ricotta and Basil
Published: September 2010
Bruschetta with Black Olive Pesto, Ricotta and Basil
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Bruschetta with Artichoke Hearts and Parmesan
Published: September 2010
Bruschetta with Artichoke Hearts and Parmesan
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Red Curry Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Charcoal-Grilled Beef Kebabs with North African Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Skillet Apple Crisp with Maple and Bacon
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Focaccia with Caramelized Red Onion, Pancetta, and Oregano
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Bruschetta with Port-Caramelized Onions, Blue Cheese, and Walnuts
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Published: September 2010
Bruschetta with Goat Cheese, Fig, and Prosciutto
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wan…
Red Bell Pepper Chutney
Published: September 2010
Red Bell Pepper Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Green Tomato Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Fennel-Apple Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Skillet Apple Crisp
Published: September 2010
Skillet Apple Crisp
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Slow-Roasted Pork Shoulder with Cherry Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Cherry Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Rosemary Focaccia
Published: September 2010
Rosemary Focaccia
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Bruschetta with Whipped Feta and Roasted Red Peppers
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We want…
Chili Oil
Published: September 2010
Chili Oil
It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant…
Steamed Chinese Dumplings (Shu Mai)
Published: September 2010
Steamed Chinese Dumplings (Shu Mai)
It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-…
Chicken Pot Pie With Savory Crumble Topping
Published: September 2010
Chicken Pot Pie With Savory Crumble Topping
Do you really want to spend hours cooking chicken, sautéing vegetables, and mak…
Greek-Style Shrimp with Tomatoes and Feta
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese don't…
Slow-Roasted Pork Shoulder with Peach Sauce
Published: September 2010
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Easier Fried Chicken
Published: September 2010
Easier Fried Chicken
Could we achieve fried chicken with a super-crisp crust and juicy meat without r…
Foolproof Pie Dough for Double-Crust Pie
Published: September 2010
Foolproof Pie Dough for Double-Crust Pie
We wanted a recipe that is tender, flavorful, and—most important—consistent.

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.