November / December
2010
Roasted Smashed Potatoes
How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts …
Published: November 2010
Chewy Chai-Spice Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Quick Chicken Fricassee
This classic French dish of poached chicken in cream sauce would have a lot goin…
Published: November 2010
Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Roasted Carrots with Chermoula Sauce
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you’re the…
Published: November 2010
Roasted Carrots and Fennel with Toasted Almonds and Lemon
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Classic Pot Roast with Root Vegetables
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Online Extra
Bread Stuffing with Sausage, Dried Cherries, and Pecans
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Butterflied Turkey with Cranberry-Molasses Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t…
Published: November 2010
Roasted Carrots and Parsnips with Rosemary
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Bread Stuffing with Fresh Herbs
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Chewy Hazelnut Brown Butter Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Crispy Pan-Fried Pork Chops with Three-Pepper Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Classic Pot Roast with Mushroom and Prune Gravy
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Online Extra
Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Roasted Carrots and Shallots with Lemon and Thyme
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Chewy Coconut-Lime Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Bread Stuffing with Leeks, Bacon, and Apple
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Crispy Pan-Fried Pork Chops with Cumin–Chili Powder Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Make-Ahead Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Butterflied Turkey with Apple-Maple Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t…
Published: November 2010
Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, …
Published: November 2010
Crispy Pan-Fried Pork Chops
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
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.
