January / February
2011Split Pea and Ham Soup
Simmering a leftover ham shank used to be a frugal way to stretch a meal. But wh…
Published: January 2011
Soy-Mustard Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Basic Couscous
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Pomegranate-Balsamic Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Hoisin-Ginger Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Orange-Miso Glaze
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
Published: January 2011
Caesar Salad
Great Caesar salad is all about making tweaks to the original's pungent, garlick…
Published: January 2011
Couscous with Dried Cherries and Pecans
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Couscous with Dates and Pistachios
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Nut-Crusted Chicken Cutlets with Lemon and Thyme
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Pecan-Crusted Chicken Cutlets with Bacon
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Greek Spinach and Feta Pie (Spanakopita)
Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, b…
Published: January 2011
Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit It…
Published: January 2011
Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Published: January 2011
Thin-Crust White Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch th…
Published: January 2011
Almond-Crusted Chicken Cutlets with Lime and Chipotle
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Our Favorite Chili
We built the best basic chili from the ground up, and then entered the strange w…
Published: January 2011
Couscous with Shallots, Garlic, and Almonds
Back-of-the-package instructions may be simple, but too often they yield a taste…
Published: January 2011
Nut-Crusted Chicken Cutlets with Orange and Oregano
How do you get chicken cutlets with a rich, nutty crust? As it turns out, by hol…
Published: January 2011
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that springs back when stretche…
Published: January 2011
Classic Gingerbread Cake
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunke…
Published: January 2011
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.