July / August
1994Tabbooleh
For a bright, herbaceous salad, use a high proportion of parsley and presoak the…
Published: July 1994
Velvet Devil's Food Layer Cake with Coffee Buttercream Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Classic Devil's Food Layer Cake with Whipped Cream
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Kentucky Smoked Barbecue Sauce
Brush the sauce on after cooking—and reserve extra to pass at the table.
Published: July 1994
Sour Cream-Fudge Layer Cake with Chocolate Butter Icing
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Light Chocolate Layer Cake with Chocolate Cream Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Louisiana Sweet Barbecue Sauce
Brush the sauce on after cooking—and reserve extra to pass at the table.
Published: July 1994
Chocolate Layer Cake with Coconut Pecan Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Authentic Barbecue Pork Spareribs
By following these seven steps—including one that uses tinfoil and a paper bag—y…
Published: July 1994
Spicy Rio Grande Barbecue Sauce
Brush the sauce on after cooking—and reserve extra to pass at the table.
Published: July 1994
Low-Fat, Cholesterol-Free Chocolate Layer Cake with Meringue Frosting
Starting with a Velvet Devil's Food Cake, the author tests each ingredient to pr…
Published: July 1994
Piquant Plum Sauce with Sesame Oil and Ginger
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
Published: July 1994
Toast and Roast Granola
Here's how to make granola that is chewy, crisp and crumbly.
Published: July 1994
All-American Potato Salad with Eggs and Sweet Pickles
For the best potato salad, use low-starch potatoes, boil them in their skins, an…
Published: July 1994
Seared Shrimp with Lemon
Brining before cooking dramatically improves taste and texture.
Published: July 1994
Barbecue-Style Dry Rub
This dry rub is a fairly traditional combination of flavors.
Published: July 1994
Grilled Shrimp with Spicy Garlic Paste
Even the simplest grilled food needs proper technique.
Published: July 1994
Fresh Corn Tamales with Tomatillo-Chile Sauce
These tamales are rich with the earthy flavors of both fresh and dried corn.
Published: July 1994
Apricot-Jicama Salsa
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
Published: July 1994
Curried Fruit Chutney with Lime and Ginger
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
Published: July 1994
Dried Peach and Apple Salad with Almonds and Cumin
Stone fruits such as peaches, nectarines, plums, and apricots can be used to cre…
Published: July 1994
Get America's best cooking magazine.
It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.