November / December
2010
Chewy Chai-Spice Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Chewy Coconut-Lime Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Bread Stuffing with Leeks, Bacon, and Apple
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Crispy Pan-Fried Pork Chops with Three-Pepper Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Quick Chicken Fricassee
This classic French dish of poached chicken in cream sauce would have a lot goin…
Published: November 2010
Roasted Carrots
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Roasted Carrots with Chermoula Sauce
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Chocolate-Raspberry Torte
To make this dessert more than a mere elegant centerpiece, we ditched the dull, …
Published: November 2010
Crispy Pan-Fried Pork Chops with Cumin–Chili Powder Rub
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Roasted Carrots and Fennel with Toasted Almonds and Lemon
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Chewy Hazelnut Brown Butter Sugar Cookies
Everyone thinks it’s easy to make classic buttery-tasting sugar cookies that are…
Published: November 2010
Classic Pot Roast with Mushroom and Prune Gravy
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Online Extra
Roasted Smashed Potatoes
How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts …
Published: November 2010
Crispy Pan-Fried Pork Chops
A breaded coating can be just the thing to give lean, bland pork chops a flavor …
Published: November 2010
Roasted Carrots and Parsnips with Rosemary
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Bread Stuffing with Fresh Herbs
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Classic Pot Roast with Root Vegetables
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Online Extra
Bread Stuffing with Sausage, Dried Cherries, and Pecans
Stuffing baked in a dish usually lacks any turkey flavor. What could we do to br…
Published: November 2010
Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Butterflied Turkey with Cranberry-Molasses Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t…
Published: November 2010
Roasted Carrots and Shallots with Lemon and Thyme
Roasting carrots draws out their natural sugars and intensifies their flavor—if …
Published: November 2010
Make-Ahead Classic Pot Roast
These days, pot roasts come in all styles and flavors. But when we went looking …
Published: November 2010
Butterflied Turkey with Apple-Maple Glaze
What’s the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t…
Published: November 2010
Classic Spaghetti and Meatballs for a Crowd
Meatballs and tomato gravy are the ultimate comfort food, except when you’re the…
Published: November 2010
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.