September/October 2011

September / October

2011
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Published: September 2011
French-Style Pot-Roasted Pork Loin with Port and Figs
Pot roast almost always start with a fatty, flavorful cut that turns tender and …
Creamy Mocha Pudding
Published: September 2011
Creamy Mocha Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Creamy Mexican Chocolate Pudding
Published: September 2011
Creamy Mexican Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Lentil Salad with Carrots and Cilantro
Published: September 2011
Lentil Salad with Carrots and Cilantro
The key to creamy but firm lentils lies in the relationship between legume and s…
Lentil Salad with Hazelnuts and Goat Cheese
Published: September 2011
Lentil Salad with Hazelnuts and Goat Cheese
The key to creamy but firm lentils lies in the relationship between legume and s…
Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
Published: September 2011
Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
The key to creamy but firm lentils lies in the relationship between legume and s…
Fried Leeks
Published: September 2011
Fried Leeks
These make the perfect garnish for a bowl of soup.
Peanut Sauce
Published: September 2011
Peanut Sauce
This sauce is the traditional accompaniment to beef satay.
Gorgonzola Cream Sauce
Published: September 2011
Gorgonzola Cream Sauce
This simple, cheesy sauce pairs perfectly with gnocchi.
Tarragon-Lemon Pan Sauce
Published: September 2011
Tarragon-Lemon Pan Sauce
The sauce is the perfect accompaniment to roast chicken.
Published: September 2011
Herb Butter
Just a dollop of herb butter helps jazz up soups, pasta, fish, and just about an…
Published: September 2011
Gremolata
Just a dollop of gremolata helps jazz up soups, pasta, fish, and just about any …
Salt-Roasted Potatoes with Roast Shallot and Thyme Butter
Published: September 2011
Salt-Roasted Potatoes with Roast Shallot and Thyme Butter
What can 2 pounds of salt do to a potato that an oven can’t?
Published: September 2011
Parmesan Sauce with Pancetta and Walnuts
This simple, cheesy sauce pairs perfectly with gnocchi.
Published: September 2011
Porcini Mushroom Broth
This sauce is the perfect accompaniment to gnocchi.
Published: September 2011
French-Style Pot-Roasted Pork Loin with Marsala and Mushrooms
Pot roast almost always start with a fatty, flavorful cut that turns tender and…
Lentil Salad with Pomegranate and Walnuts
Published: September 2011
Lentil Salad with Pomegranate and Walnuts
The key to creamy but firm lentils lies in the relationship between legume and s…
Cucumber Relish
Published: September 2011
Cucumber Relish
This garnish is the perfectly accompaniment to beef satay.
Thyme-Sherry Vinegar Pan Sauce
Published: September 2011
Thyme-Sherry Vinegar Pan Sauce
The sauce is the perfect accompaniment to roast chicken.
Cranberry-Pecan Muffins
Published: September 2011
Cranberry-Pecan Muffins
Most cranberry-nut-muffin recipes call for loading sour berries and chopped nuts…
Creamy Chocolate Pudding
Published: September 2011
Creamy Chocolate Pudding
Nostalgia isn't enough to make a dessert worthwhile. To rescue chocolate pudding…
Vegetable Lasagna
Published: September 2011
Vegetable Lasagna
Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, …
Lentil Salad with Olives, Mint, and Feta
Published: September 2011
Lentil Salad with Olives, Mint, and Feta
The key to creamy but firm lentils lies in the relationship between legume and s…
Butternut Squash Soup
Published: September 2011
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
Published: September 2011
Salt-Baked Potatoes with Roasted Garlic and Rosemary Butter
What can 2 pounds of salt do to a potato that an oven can't?
Grilled Beef Satay
Published: September 2011
Grilled Beef Satay
American restaurants have sapped the magic from this Thai street-food favorite w…
Potato Gnocchi with Browned Butter and Sage
Published: September 2011
Potato Gnocchi with Browned Butter and Sage
What's the secret to transforming two heavyweight ingredients—flour and potato—i…
Weeknight Roast Chicken
Published: September 2011
Weeknight Roast Chicken
If you can plan ahead, by all means brine or salt your bird. But when you want d…
French-Style Pot-Roasted Pork Loin
Published: September 2011
French-Style Pot-Roasted Pork Loin
Pot roast almost always start with a fatty, flavorful cut that turns tender and …

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