May/June 1995

May / June

1995
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Published: May 1995
Eight-Hour Pizza Dough
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Panfried Soft-Shell Crabs with Lemon, Capers, and Herbs
To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, cle…
Published: May 1995
Spaghetti with Fennel and Bread Crumbs
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Toasted Bread Crumbs with Cracked Black Pepper
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Toasted Bread Crumbs with White Wine and Butter
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Toasted Bread Crumbs with Red Pepper Flakes and Garlic
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Toasted Bread Crumbs with Marjoram, Thyme, and Lemon Zest
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Toasted Bread Crumbs
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Broccoflower and Celery Salad
Flavorful salads feature spring's tender young vegetables.
Published: May 1995
Arugula Salad with Garlic Croutons, Gruyère, and Hard-Boiled Eggs
This salad makes an excellent warm weather main course.
Published: May 1995
Fennel and Olive Salad with Creamy Tarragon Vinaigrette
Flavorful salads feature spring's tender young vegetables.
Published: May 1995
Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions
Flavorful salads feature spring's tender young vegetables.
Published: May 1995
Tomato-Rosemary Cream Sauce
Pork loin and rosemary are traditional partners; the tomatoes add extra flavor.
Published: May 1995
Red Pepper-Basil Sauce with Balsamic Vinegar
This is an excellent sauce with a pork roast.
Garlic Studded Roast Pork Loin
Published: May 1995
Garlic Studded Roast Pork Loin
Roast, rest, and roast again is the formula for a pork roast that is juicy and s…
Published: May 1995
Classic White Layer Cake with Raspberry Almond Filling
For a white cake with perfect, fine-grained texture, don't beat the egg whites p…
Published: May 1995
Tea-Smoked Chicken
Using a heavy pot, tinfoil, and a meat thermometer, you can get the full flavor …
Published: May 1995
Freeform Meringue Shells with Strawberries and Papaya
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immedi…
Published: May 1995
Almond Meringue Cake with Strawberry and Vanilla Ice Cream
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immedi…
Published: May 1995
Classic Meringue
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immedi…
Published: May 1995
Fresh Tomato Pizza with Arugula and Prosciutto
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Wild Mushroom Pizza with Sage, Fontina, and Parmesan
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Sausage and Bell Pepper Pizza with Basil and Mozzarella
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Quick Tomato Sauce for Pizza
Published: May 1995
Quick Tomato Sauce for Pizza
You can either cook this sauce or just mix and let it sit.
Published: May 1995
75-Minute Pizza Dough
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Pizza Dough
Published: May 1995
Pizza Dough
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Panfried Soft-Shell Crabs on a Bed of Spinach
To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, cle…

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