May / June
2013Grilled Glazed Baby Back Ribs
Boiling ribs before putting them on the grill is a surefire way to quickly tende…
Published: May 2013
Braised Red Potatoes with Lemon and Chives
What if you could get the creamy interiors produced by boiling red potatoes and …
Published: May 2013
Stir-Fried Asparagus with Shiitake Mushrooms
The key to perfectly cooked, deeply flavorful spears? Steam power.
Published: May 2013
Charcoal Grills
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
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
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
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Published: May 2013
Cuban-Style Picadillo
This tangy, sweet, judiciously spiced beef hash is a classic Cuban dish.
Published: May 2013
Marbled Blueberry Bundt Cake
Tossing large, cultivated blueberries into a Bundt cake gave us big blue blowout…
Published: May 2013
Italian Chicken Soup with Parmesan Dumplings
Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. Bu…
Published: May 2013
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.
