January / February
1995Lamb Shanks Braised in Red Wine with Herbes de Provence
For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise i…
Published: January 1995
Dried Peach Compote with Mint and Whiskey
Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-…
Published: January 1995
Raisin Compote with Rosemary and Thyme
Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-…
Published: January 1995
Dried Pear and Orange Compote with Honey and Sage
Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-…
Published: January 1995
Ras el Hanout (North African Spice Blend)
A classic spice blend to accompany lamb shanks.
Published: January 1995
Quick Cooked Greens with Prosciutto
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Allspice Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Quick Cooked Greens with Red Bell Pepper
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Caraway Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Rustic Country Bread - Standing Mixer Version
The secret to a well-muscled country loaf with a big-league chew and great crust…
Published: January 1995
Quick Cooked Greens with Black Olives and Lemon Zest
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Quick Cooked Greens with Garlic and Red Pepper Flakes
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Polenta with Wild Mushrooms and Rosemary
The traditional method for preparing polenta is time-consuming and fraught with …
Published: January 1995
Cardamom Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Rustic Country Bread - Hand Mixed Version
The secret to a well-muscled country loaf with a big-league chew and great crust…
Published: January 1995
Quick Cooked Greens with Bacon and Onion
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Polenta with Italian Sausage and Tomato Sauce
The traditional method for preparing polenta is time-consuming and fraught with …
Published: January 1995
Clove Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Quick Cooked Greens with Penne and Prosciutto
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Rustic Country Bread - Food Processor Version
The secret to a well-muscled country loaf with a big-league chew and great crust…
Published: January 1995
Coriander Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Quick Cooked Greens with Bacon and Black-Eyed Peas
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram
For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise i…
Published: January 1995
Cumin Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Quick Cooked Greens with White Beans and Rosemary
For best results with assertive greens such as mustards, collards, turnips, and …
Published: January 1995
Polenta with Parmesan and Butter
The traditional method for preparing polenta is time-consuming and fraught with …
Published: January 1995
Beet and Potato Roesti
For the best version of this classic Swiss potato pancake, use high-starch potat…
Published: January 1995
Herbed Potato Roesti with Smoked Cheddar
For the best version of this classic Swiss potato pancake, use high-starch potat…
Published: January 1995
Braised Lamb Shanks with Lemon and Mint
For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise i…
Published: January 1995
Curry Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Celery Root and Potato Roesti with Lemon and Parsley
For the best version of this classic Swiss potato pancake, use high-starch potat…
Published: January 1995
Braised Lamb Shanks with Ras el Hanout
For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise i…
Published: January 1995
Fennel Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Dried Apricot Compote with Balsamic and Juniper
Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-…
Published: January 1995
Coffee Pudding Cake
The secret to a light, puffy pudding cake, which separates into cake and pudding…
Published: January 1995
Ginger Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Basic Polenta
The traditional method for preparing polenta is time-consuming and fraught with …
Published: January 1995
Peppercorn Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Cooked Dried Beans
Here's a way to add lots of extra flavor when cooking dried beans.
Published: January 1995
Vanilla-Bourbon Pudding Cake
The secret to a light, puffy pudding cake, which separates into cake and pudding…
Published: January 1995
Chile Infused Oil
Infusions with deep, vibrant flavors depend on using the right temperature oil w…
Published: January 1995
Orange Pudding Cake
The secret to a light, puffy pudding cake, which separates into cake and pudding…
Published: January 1995
Polenta with Gorgonzola
The traditional method for preparing polenta is time-consuming and fraught with …
Published: January 1995
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