May / June
1995Panfried Soft-Shell Crabs on a Bed of Spinach
To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, cle…
Published: May 1995
Tea-Smoked Chicken
Using a heavy pot, aluminum foil, and a meat thermometer, we get the full flavor…
Published: May 1995
Garlic Studded Roast Pork Loin
Roast, rest, and roast again is the formula for a pork roast that is juicy and s…
Published: May 1995
Classic White Layer Cake with Raspberry Almond Filling
For a white cake with perfect, fine-grained texture, don't beat the egg whites p…
Published: May 1995
Tomato-Rosemary Cream Sauce
Pork loin and rosemary are traditional partners; the tomatoes add extra flavor.
Published: May 1995
Freeform Meringue Shells with Strawberries and Papaya
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immedi…
Published: May 1995
Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions
Flavorful salads feature spring's tender young vegetables.
Published: May 1995
Arugula Salad with Garlic Croutons, Gruyère, and Hard-Boiled Eggs
This salad makes an excellent warm weather main course.
Published: May 1995
Fennel and Olive Salad with Creamy Tarragon Vinaigrette
Flavorful salads feature spring's tender young vegetables.
Published: May 1995
Panfried Soft-Shell Crabs with Lemon, Capers, and Herbs
To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, cle…
Published: May 1995
Broccoflower and Celery Salad
Flavorful salads feature spring's tender young vegetables.
Published: May 1995
Pizza Dough
Great pizza dough can be time consuming. With a few unexpected tweaks, we came u…
Published: May 1995
Toasted Bread Crumbs with Marjoram, Thyme, and Lemon Zest
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
75-Minute Pizza Dough
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Toasted Bread Crumbs with Red Pepper Flakes and Garlic
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Quick Tomato Sauce for Pizza
You can either cook this sauce or just mix and let it sit.
Published: May 1995
Toasted Bread Crumbs with White Wine and Butter
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Classic Meringue
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immedi…
Published: May 1995
Sausage and Bell Pepper Pizza with Basil and Mozzarella
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Eight-Hour Pizza Dough
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Toasted Bread Crumbs with Cracked Black Pepper
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Almond Meringue Cake with Strawberry and Vanilla Ice Cream
Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immedi…
Published: May 1995
Wild Mushroom Pizza with Sage, Fontina, and Parmesan
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Fresh Tomato Pizza with Arugula and Prosciutto
Make your dough with bread flour, stretch it instead of rolling, and line your o…
Published: May 1995
Spaghetti with Fennel and Bread Crumbs
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Toasted Bread Crumbs
For crispy bread crumbs that add flavor and texture, cut stale bakery French bre…
Published: May 1995
Red Pepper-Basil Sauce with Balsamic Vinegar
This is an excellent sauce with a pork roast.
Published: May 1995
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