July / August
2012Quick Fresh Tomato Sauce
With flavorful seasonal tomatoes, it's easy to make a tomato sauce in under 30 m…
Published: July 2007
Fresh Corn Salsa with Avocado and Toasted Cumin
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned …
Published: July 2012
Fresh Corn Salsa with Jicama and Pineapple
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned …
Published: July 2012
Fresh Corn Salsa with Mango and Cucumber
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned …
Published: July 2012
Jerk Chicken
We came up with a great recipe for this classic Jamaican marinade. But to replic…
Published: July 2012
Chilled Fresh Tomato Soup
Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, …
Published: July 2012
Raspberry-Lime Rickey Sorbet
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s th…
Published: July 2012
Raspberry-Port Sorbet
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s th…
Published: July 2012
Raspberry Sorbet with Ginger and Mint
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s th…
Published: July 2012
Garlic and Burrata Crostini
This crostini is the perfect complement for our Chilled Fresh Tomato Soup.
Published: July 2012
Grill-Roasted Beef Short Ribs
With all their flavorful, well-marbled meat, short ribs seem perfect for the gri…
Published: July 2012
Sauce for Smoked Salmon
Smoked salmon recipes, with their smoky, rich taste and silky, supple texture be…
Published: July 2012
Mustard Glaze
We developed a flavorful glaze that doesn't slide off the moment you apply it.
Published: July 2012
Spiced Tabbouleh
For a flavorful, fresh-tasting tabbouleh, we stopped pouring a key ingredient do…
Published: July 2012
Apple-Mustard Sauce
These bright, exciting flavors bring out the best in our Grill-Smoked Salmon.
Published: July 2012
Potato Dinner Rolls
Could the old-fashioned trick of adding stodgy mashed potatoes to bread really c…
Published: July 2012
Juicy Grilled Turkey Burgers
Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. W…
Published: July 2012
Blackberry Glaze
We developed a flavorful glaze that doesn't slide off the moment you apply it.
Published: July 2012
Raspberry Sorbet
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s th…
Published: July 2012
Malt Vinegar-Molasses Burger Sauce
This burger sauce recipe gets tang and sweetness from the two titular ingredient…
Published: July 2012
Hoisin-Tamarind Glaze
We developed a flavorful glaze that doesn't slide off the moment you apply it.
Published: July 2012
Apricot-Mustard Burger Sauce
This Apricot-Mustard sauce makes for a zesty addition to our Juicy Grilled Turke…
Published: July 2012
Potato Dinner Rolls with Roasted Garlic and Chives
Could the old-fashioned trick of adding stodgy mashed potatoes to bread really c…
Published: July 2012
Spanish-Style Toasted Pasta with Shrimp and Clams
Fideuà, a rich seafood paella made with toasted noodles instead of rice, would b…
Published: July 2012
Potato Dinner Rolls with Parmesan and Black Pepper
Could the old-fashioned trick of adding stodgy mashed potatoes to bread really c…
Published: July 2012
Grill-Smoked Salmon
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. Wi…
Published: July 2012
Potato Dinner Rolls with Cheddar & Mustard
Could the old-fashioned trick of adding stodgy mashed potatoes to bread really c…
Published: July 2012
Tabbouleh
For a flavorful, fresh-tasting tabbouleh, we stopped pouring a key ingredient do…
Published: July 2012
Spanish-Style Toasted Pasta with Shrimp
Fideuà, a rich seafood paella made with toasted noodles instead of rice, would b…
Published: July 2012
Fresh Corn Salsa with Peach and Radishes
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned …
Published: July 2012
Fresh Corn Salsa with Tomato
In search of a corn salsa with fresh, sweet flavor and crisp texture, we turned …
Published: July 2012
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.
