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The Official Cook's Illustrated Magazine Online | Cook's Illustrated
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February/March 2015
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Magazine
1
February/March 2015
Category
Recipes
Learn
Ingredients
Equipment
Chocolate Chess Pie
4.69
(29)
34
make ahead
French Toast Casserole
4.44
(58)
54
Mother's Mincemeat Cookies
5
(2)
4
Slow-Cooker Hungarian Goulash
4.35
(17)
48
Pimento Cheese
4.31
(60)
50
Pasta with Mushroom Sauce
4.77
(32)
41
Bacon-Wrapped Meatloaf
4.79
(14)
19
8 tested
Electric Citrus Juicers
24
Buy the Winner
7 tested
Brown Rice
Buy the Winner
for two
French Onion Soup for Two
4.14
(14)
19
5 tested
Louisiana (Cajun or Creole) Seasoning
13
Buy the Winner
quick
Gnocchi with Creamy Tomato Sauce
4.41
(25)
14
Carolina Chicken Bog
4.42
(19)
18
Pork Grillades
4.68
(12)
15
Romaine Salad with Green Goddess Dressing
5
(3)
7
make ahead
Poppy Seed Chicken Casserole
4.63
(8)
19
quick
Quick Turkey Chili
3.49
(18)
26
Getting to Know: Thickeners
Louisiana Seasoning
4.2
(10)
12
Bialys
3
(2)
16
Pub-Style Burger Sauce
4.59
(12)
8
Southern-Style Green Beans and Potatoes
4.5
(4)
10
Smoked Pimento Cheese
4.6
(10)
5
Baked Steak with Onions and Mushrooms
4
(2)
9
vegetarian
Chickpea Salad with Carrots, Raisins, and Almonds
4.17
(18)
14
Zeppoles
4.07
(13)
18
Flank Steak Peperonata
5
(4)
9
quick
Pork Chops with Cherry Tomatoes and Balsamic Reduction
4.75
(4)
6
vegetarian
Chickpea Salad with Roasted Red Peppers and Feta
4.71
(7)
12
King Cake
4.5
(6)
63
Potato, Ham, and Spinach Gratin
3
(2)
10
quick
vegetarian
Brussels Sprout and Potato Hash
4.29
(7)
9
quick
Cuban Quesadillas
4.23
(9)
10
vegetarian
Chickpea Salad with Carrots, Arugula, and Olives
4.4
(10)
10
vegetarian
Chickpea Salad with Fennel and Arugula
4.71
(7)
2
quick
Spicy Shrimp Lettuce Wraps with Mango Salsa
4
(7)
6
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