January/February 2011

January / February

2011
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Published: January 2011
Thin-Crust White Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…
Almond-Crusted Chicken Cutlets with Lime and Chipotle
Published: January 2011
Almond-Crusted Chicken Cutlets with Lime and Chipotle
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Pecan-Crusted Chicken Cutlets with Bacon
Published: January 2011
Pecan-Crusted Chicken Cutlets with Bacon
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Classic Gingerbread Cake
Published: January 2011
Classic Gingerbread Cake
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunke…
Greek Spinach and Feta Pie (Spanakopita)
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Spaghetti with Lemon and Olive Oil (al Limone)
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Published: March 2011
Buttery Croutons
These gently fried croutons make the perfect garnish for split-pea soup.
Split Pea and Ham Soup
Published: January 2011
Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Caesar Salad
Published: January 2011
Caesar Salad
Great Caesar salad is all about making tweaks to the original's pungent, garlick…
Our Favorite Chili
Published: January 2011
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Couscous with Shallots, Garlic, and Almonds
Published: January 2011
Couscous with Shallots, Garlic, and Almonds
Back-of-the-package instructions may be simple, but too often they yield a taste…
Couscous with Carrots, Raisins, and Pine Nuts
Published: January 2011
Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a taste…
Couscous with Dried Cherries and Pecans
Published: January 2011
Couscous with Dried Cherries and Pecans
Back-of-the-package instructions may be simple, but too often they yield a taste…
Couscous with Dates and Pistachios
Published: January 2011
Couscous with Dates and Pistachios
Back-of-the-package instructions may be simple, but too often they yield a taste…
Basic Couscous
Published: January 2011
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Orange-Miso Glaze
Published: January 2011
Orange-Miso Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Asian Barbecue Glaze
Published: January 2011
Asian Barbecue Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Pomegranate-Balsamic Glaze
Published: January 2011
Pomegranate-Balsamic Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Soy-Mustard Glaze
Published: January 2011
Soy-Mustard Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Glazed Salmon
Published: January 2011
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Nut-Crusted Chicken Cutlets with Orange and Oregano
Published: January 2011
Nut-Crusted Chicken Cutlets with Orange and Oregano
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Nut-Crusted Chicken Cutlets with Lemon and Thyme
Published: January 2011
Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Thin-Crust Pizza
Published: January 2011
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…

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