July/August 2013

July / August

2013
Filter +
Pasta with Pesto, Potatoes, and Green Beans
Pasta with Pesto, Potatoes, and Green Beans
This classic dish comes from the Liguria region of Italy, where pasta and pesto …
Published: July 2013
Tunisian-Style Grilled Vegetables (Mechouia)
Tunisian-Style Grilled Vegetables (Mechouia)
The key to perfectly cooked vegetables in this salad is cutting the vegetables i…
Published: July 2013
Summer Berry Trifle
Summer Berry Trifle
To perfect this English classic, we’d need to ensure that the flavors and textur…
Published: July 2013
Sweet and Tangy Barbecued Chicken
Sweet and Tangy Barbecued Chicken
We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, go…
Published: July 2013
Grilled Lamb Kofte
Grilled Lamb Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Published: July 2013
Perfect Fried Eggs
Perfect Fried Eggs
A classic fried egg features a tender white with crisp, lacy, brown edges and a …
Published: July 2013
Grilled Beef Kofte
Grilled Beef Kofte
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed w…
Published: July 2013
Satay Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Published: July 2013
Fresh Corn Cornbread
Fresh Corn Cornbread
What about a cornbread that actually tastes like fresh, sweet corn instead of co…
Published: July 2013
Brown Rice Salad with Fennel, Mushrooms, and Walnuts
Brown Rice Salad with Fennel, Mushrooms, and Walnuts
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Miso Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Published: July 2013
New England Lobster Rolls Recipe
New England Lobster Rolls Recipe
The lobster roll sandwich is easy. The challenges are dealing with a live lobste…
Published: July 2013
Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Boiled Lobster
Boiled Lobster
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Published: July 2013
Grilled Glazed Pork Tenderloin Roast
Grilled Glazed Pork Tenderloin Roast
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a taper…
Published: July 2013
Brown Rice for Salad
Brown Rice for Salad
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Sweet and Spicy Hoisin Glaze
Sweet and Spicy Hoisin Glaze
This glaze is a perfect complement to our Grilled Glazed Pork Tenderloin Roast.
Published: July 2013
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
Brown Rice Salad with Jalapenos, Tomatoes, and Avocado
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013
Brown Rice Salad with Red Bell Peppers, Olives, and Manchego
When we set out to create bold-tasting salads full of contrasting flavors and te…
Published: July 2013

Get America's best cooking magazine.

copy-book-cover

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.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions