May / June
2011
Fresh Strawberry Pie
The key to this dessert’s bright flavor—plump, uncooked berries—can also be its …
Published: May 2011
Grilled Scallops
A blazing-hot fire can render scallops beautifully crisp on the outside and juic…
Published: May 2011
Grill-Roasted Bone-In Pork Rib Roast
A boneless pork roast sure is convenient. But is something important lost when t…
Published: May 2011
Pub-Style Burgers
Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy…
Published: May 2011
Spring Vegetable Pasta
When the original primavera method took hours—and produced washed-out vegetables…
Published: May 2011
Nasi Goreng (Indonesian-Style Fried Rice)
We set out to make a version of Indonesian-style nasi goreng, an iconic Southeas…
Published: May 2011
Best Sweet and Tangy Coleslaw
We wanted a quick, bright alternative to creamy coleslaw, but how do you make a …
Published: May 2011
Foolproof Crepes
These thin French pancakes have a reputation for being temperamental divas deman…
Published: May 2011
Grilled Barbecued Chicken Kebabs
Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance…
Published: May 2011
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
