May / June
2013Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Published: May 2013
Grilled Lemon Chicken with Rosemary
Throw a whole chicken on the grill and you’re bound to end up with unevenly cook…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Mushrooms and Fontina
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Stir-Fried Asparagus with Red Bell Pepper
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Cinnamon Whipped Cream
Try this lightly sweetened whipped cream with our Marbled Blueberry Bundt Cake.
Published: May 2013
Braised Red Potatoes with Dijon and Tarragon
What if you could get the creamy interiors produced by steaming red potatoes and…
Published: May 2013
Stir-Fried Asparagus with Red Onion
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Lemon Glaze
This glaze is a perfect complement to our Marbled Blueberry Bundt Cake.
Published: May 2013
Braised Red Potatoes with Miso and Scallions
What if you could get the creamy interiors produced by steaming red potatoes and…
Published: May 2013
Stir-Fried Asparagus with Carrot
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Thin-Crust Whole-Wheat Pizza with Wine-Braised Onion and Blue Cheese
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a…
Published: May 2013
Cuban-Style Picadillo with Fried Potatoes
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Published: May 2013
Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Published: May 2013
Cuban Picadillo
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
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.