March / April
2013Modern Beef Burgundy
Most recipes for this French classic require you to stand at the stove tediously…
Published: March 2013
Fluffy Omelet
It’s like a soufflé in a skillet—or would be if we could figure out how to keep …
Published: March 2013
Beets with Lemon and Almonds
Our simple method saves time, intensifies flavor, and even yields a beet-enriche…
Published: March 2013
No-Knead Brioche
We’d make this rich, incredibly tender bread a lot more often if we didn’t have …
Published: March 2013
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor …
Published: March 2013
Lemon Chiffon Pie
While elegant and easy to make, this classic dessert is often marred by a textur…
Published: March 2013
Best Chicken Parmesan
What good does it do to create a crisp crust on this Italian American standard i…
Published: March 2013
Foolproof Spaghetti Carbonara
An overload of fat makes a smooth, stable sauce for this classic Roman pasta. Bu…
Published: March 2013
Automatic Drip Coffee Makers
The success of our favorite—but very pricey—Dutch automatic drip model spurred t…
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to tur…
Published: March 2013
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.
