January / February
1996
Light and Fluffy Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Cilantro Cream
Serve the cream in a small bowl along with cured or smoked fish or gravlax.
Published: January 1996
Beef Stew with Tomatoes, Cinnamon, and Cloves
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Pan-Braised Root Vegetables with Red Cabbage and Rosemary
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Slow-Roasted Chicken
After roasting 14 birds, we offer our two favorite methods.
Published: January 1996
Hearty Beef Stew
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Whole-Wheat Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Toasted Pecan Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Braised Onions with Red Wine, Thyme, and Pancetta
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Beef Stew with Tomatoes, Orange Zest, and Olives
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Featherweight Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy
Braising enhances the deep flavors of winter squashes and root vegetables.
Published: January 1996
Classic Roast Chicken
For moist, well-seasoned meat and evenly golden skin, give the bird a salty soak…
Published: February 2018
Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Beef Stew with Bacon, Mushrooms, and Pearl Onions
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Tarte Tatin
The trick to perfect caramelization is standing apple quarters on edge.
Published: January 1996
Gravlax for a Crowd
Here's an easy method for wet-brining salmon fillets that ensures even, never sa…
Published: January 1996
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.
