January/February 2013

January / February

2013
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Quinoa Salad with Red Bell Pepper and Cilantro
Quinoa Salad with Red Bell Pepper and Cilantro
Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluf…
Published: January 2013
Wild Rice and Mushroom Soup
Wild Rice and Mushroom Soup
For a rich, earthy, nutty-tasting wild rice and mushroom soup, we had to figure …
Published: January 2013
Soft-Cooked Eggs with Salad
Soft-Cooked Eggs with Salad
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Crispy Orange Beef
Crispy Orange Beef
We wanted an extra crispy version of the orange beef served in American Chinese …
Published: January 2013
Best Butterscotch Pudding
Best Butterscotch Pudding
Our goal was to develop a fail-safe method for producing this dessert’s signatur…
Published: January 2013
Pressure-Cooker Parmesan Risotto
Pressure-Cooker Parmesan Risotto
Risotto, which typically requires near-constant stirring, is typically low on th…
Published: January 2013
Soft-Cooked Eggs with Sauteed Mushrooms
Soft-Cooked Eggs with Sauteed Mushrooms
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Barley Risotto with Roasted Butternut Squash
Barley Risotto with Roasted Butternut Squash
Starchy pearled barley becomes supple and velvety when cooked just like risotto.
Published: January 2013
Pressure-Cooker Easy Ziti with Sausage and Peppers
Pressure-Cooker Easy Ziti with Sausage and Peppers
For a one-pot pasta dinner that was streamlined without sacrificing flavor, we s…
Published: January 2013
Citrus Salad with Arugula, Golden Raisins, and Walnuts
Citrus Salad with Arugula, Golden Raisins, and Walnuts
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Citrus Salad with Napa Cabbage, Dried Cherries, and Cashews
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Wheat Berry Salad with Orange and Scallions
The best way to cook wheat berries is also the simplest.
Published: January 2013
Millet Porridge with Maple Syrup
This creamy porridge with a hit of maple syrup makes for a sweet winter breakfas…
Published: January 2013
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Citrus Salad with Radicchio, Dates, and Smoked Almonds
Citrus Salad with Radicchio, Dates, and Smoked Almonds
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Pressure-Cooker Chicken Broth
Pressure-cooked stocks taste more complex than those made in a pot.
Published: January 2013
Herb Sauce
Herb Sauce
Try this sauce with our French-Style Chicken and Stuffing in a Pot.
Published: January 2013
Pasta All'Amatriciana
Pasta All'Amatriciana
To perfect this controversial Italian dish, we looked to a staple of the America…
Published: January 2013
Garlicky Roasted Shrimp with Cilantro and Lime
Garlicky Roasted Shrimp with Cilantro and Lime
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Garlicky Roasted Shrimp with Parsley and Anise
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
Published: January 2013
Citrus Salad With Watercress, Dried Cranberries, and Pecans
Citrus Salad With Watercress, Dried Cranberries, and Pecans
For a winter salad that doesn’t taste like an austere version of dessert, befrie…
Published: January 2013
Pressure-Cooker Easy Chicken and Rice
Pressure-Cooker Easy Chicken and Rice
We used bone-in chicken breasts rather than boneless for better flavor, and brow…
Published: January 2013
Farro with Mushrooms and Thyme
Farro with Mushrooms and Thyme
Although we usually turn to the absorption method for quicker-cooking grains, fa…
Published: January 2013
French-Style Chicken and Stuffing in a Pot
French-Style Chicken and Stuffing in a Pot
The French have a curious take on stuffed chicken: Rather than roasting it, they…
Published: January 2013
Oatmeal Muffins
Oatmeal Muffins
What should be a satisfying breakfast treat is often a dry, chewy regret. The ke…
Published: January 2013
Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce
Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce
A flavorful sauce and a pressure cooker are the keys to meltingly tender, delici…
Published: January 2013
Bulgur with Red Grapes and Feta
This dish shines with Mediterranean flavor and is an easy way to get your fill o…
Published: January 2013
Soft-Cooked Eggs with Steamed Asparagus
Soft-Cooked Eggs with Steamed Asparagus
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Soft-Cooked Eggs
Soft-Cooked Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013

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