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January/February 1995
Recipes
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Magazine
1
January/February 1995
March/April 2014
Category
Recipes
44 results
Lemon Pudding Cakes
4.45
(40)
93
Lamb Shanks Braised in Red Wine with Herbes de Provence
4.09
(51)
37
Braised Lamb Shanks with Lemon and Mint
4.62
(8)
9
Cooked Dried Beans
4.32
(16)
20
Rustic Country Bread - Standing Mixer Version
3.6
(5)
28
vegetarian
Basic Polenta
4.14
(14)
12
vegetarian
Quick Cooked Greens with Garlic and Red Pepper Flakes
4.33
(12)
10
Braised Lamb Shanks with Ras el Hanout
3.33
(3)
2
Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram
4
(2)
11
vegetarian
Polenta with Parmesan and Butter
4
(9)
2
vegetarian
Beet and Potato Roesti
4.44
(9)
29
Rustic Country Bread - Hand Mixed Version
2.33
(3)
3
make ahead
Fennel Infused Oil
Vanilla-Bourbon Pudding Cake
4
(1)
3
Quick Cooked Greens with Bacon and Onion
4.67
(3)
3
Orange Pudding Cake
1
(1)
2
vegetarian
Celery Root and Potato Roesti with Lemon and Parsley
4
(2)
1
make ahead
Allspice Infused Oil
vegetarian
Quick Cooked Greens with Black Olives and Lemon Zest
5
(1)
1
vegetarian
Quick Cooked Greens with Red Bell Pepper
5
(3)
make ahead
Caraway Infused Oil
Coffee Pudding Cake
5
(1)
make ahead
Peppercorn Infused Oil
make ahead
Ras el Hanout (North African Spice Blend)
4
Quick Cooked Greens with Prosciutto
quick
vegetarian
Polenta with Wild Mushrooms and Rosemary
3.67
(3)
3
Rustic Country Bread - Food Processor Version
1
make ahead
Curry Infused Oil
vegetarian
Quick Cooked Greens with White Beans and Rosemary
4
(2)
1
vegetarian
Herbed Potato Roesti with Smoked Cheddar
3.5
(2)
Raisin Compote with Rosemary and Thyme
quick
Quick Cooked Greens with Penne and Prosciutto
3
make ahead
Clove Infused Oil
make ahead
Cardamom Infused Oil
quick
Polenta with Italian Sausage and Tomato Sauce
4.33
(3)
2
Dried Apricot Compote with Balsamic and Juniper
1
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