May / June

2003
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Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: October 2011
Weeknight Pasta Bolognese
Weeknight Pasta Bolognese
Lush, decadent, even a little unctuous, Bolognese sauce is everything you could …
Published: February 2011
Asparagus, Watercress, and Carrot Salad with Thai Flavors
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: August 2007
Chicken Enchiladas with Red Chile Sauce
Chicken Enchiladas with Red Chile Sauce
Mexican cooking is notoriously time-consuming but delivers rich, deep flavors. C…
Published: February 2013
Toasted Orzo with Peas and Parmesan
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: August 2007
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic
A hybrid pan-roasting/braising technique updates this classic French dish, makin…
Published: August 2007
Classic Cobb Salad
Classic Cobb Salad
Use a traditional dressing in a nontraditional way to improve the flavors in thi…
Published: October 2011
Lemon Cheesecake
Lemon Cheesecake
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect ba…
Published: May 2003
Berry Coulis
Berry Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Published: August 2007
Mixed Berry Coulis
Mixed Berry Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Published: August 2007
Raspberry-Lime Coulis
Raspberry-Lime Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to…
Published: August 2007
Blueberry-Cinnamon Coulis
Blueberry-Cinnamon Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Published: August 2007
Blackberry Coulis with Melon Liqueur
Blackberry Coulis with Melon Liqueur
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to…
Published: August 2007
Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Cooked Eggs
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: October 2011
Chicken Enchiladas with Tomatillo Sauce
Mexican cooking is notoriously time-consuming but delivers rich, deep flavors. C…
Published: August 2007
Southwestern Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak…
Published: August 2007
Garlic, Ginger, and Soy Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: August 2007
Charcoal-Grilled Sirloin Steak Tips
Charcoal-Grilled Sirloin Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: November 2011
Gas-Grilled Sirloin Steak Tips
Gas-Grilled Sirloin Steak Tips
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: November 2011
Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: August 2007
Toasted Orzo with Bacon, Rosemary, and Peas
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: August 2007
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect b…
Published: August 2007
Triple Citrus Cheesecake
Triple Citrus Cheesecake
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect ba…
Published: September 2012
Lemon Curd
This recipe compliments a lemon cheesecake perfectly.
Published: August 2007
Dry Vermouth
Dry Vermouth
Could we find a bottle that would do double duty for cooking and cocktails?
Published: November 2017
Block Mozzarella
Block Mozzarella
What makes the best block? It all comes down to fat, moisture, and acid.
Published: April 2017
Buy the Winner
Tomato Paste
Tomato Paste
American cans versus Italian tubes: We find out what's really important when it …
Published: March 2019
Fine-Mesh Strainers
Fine-Mesh Strainers
These handy tools are useless unless they live up to their names.
Published: March 2017
Buy the Winner
Potholders
Potholders
Don't get burned by bad potholders. We tested nine sets to find two models that …
Published: April 2019
Buy the Winner
What Is a Steak Tip?
We tell you how to identify this cut of meat and how to shop for it. 
Published: May 2003
Toasted Orzo with Fennel, Orange, and Olives
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: August 2007
Garlic and Herb Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: August 2007
Pan Sauces 101
Just seared some steaks or cutlets? Don't wash that skillet! Here's how to use i…
Published: May 2003

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