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The Official Cook's Illustrated Magazine Online | Cook's Illustrated

October/November 2023October/November 2016

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October/November 2023
October/November 2016

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Recipes
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Equipment
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Browned Butter Chocolate Chunk Muffins
Turkey Burgers with Pickled Cranberries
Shoofly Pie
Bulgur with Roasted Vegetables, White Beans, and Arugula Salad
Olive Oil Mashed Potatoes
Cider-Braised Turkey
Applesauce Spice Cake with Brown Sugar Icing
The Best Cooking Sprays
Buy the Winner
The Best 13 by 9-Inch Baking Pans/Dishes
Buy the Winner
Roasted Chicken Thighs with Potatoes and Green Beans
One-Pan Cod and Green Rice
Klobásníky
Spiced Orange and Fennel Salad
The Best Potato Mashers
Buy the Winner
Filets Mignons with Parsnip Puree
Stir-Fried Vegetables and Pork with Crispy Wontons
Shanghai Scallion Oil Noodles
Pepperoni Pizza with Blue Cheese, Pickled Peppers, and Honey
Instant Pot Beef Ragu
On the Road with Bryan Roof: Owamni by The Sioux Chef
Grilled Sweet Potatoes with Maple Chile Crisp
Shaved Cauliflower Salad with Date-Dijon Dressing
Make Restaurant-Quality Scallion Oil Noodles at Home
Pasta e Fagioli for Two
Our Favorite Recipes from the October/November 2023 Issue of Cook’s Country
Beet Dip with Yogurt and Tahini
Cranberry-Glazed Pork Loin
Maple Chile Crisp
Glazed Salmon with Kale, Pear, and Cheddar Salad
Brown Sugar Applesauce
Watercress and Apple Salad with Maple-Hazelnut Vinaigrette
Shrimp Scampi with Zucchini Noodles
Flash-Marinated Skirt Steaks with Gochujang, Sesame, and Scallion
Seared Chicken Cutlets with Basil
Hand-Harvested Wild Rice with Dried Mulberries
Flash-Marinated Skirt Steaks with Balsamic, Black Pepper, and Thyme

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