November / December
2015
Roasted Rack of Lamb with Sweet Mint-Almond Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: November 2015
Baked Alaska
The classic cake, ice cream, and meringue combo is a science experiment you can …
Published: November 2015
Rustic Bread Stuffing with Cranberries and Walnuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Better Chicken Marsala for Two
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
Roasted Rack of Lamb with Roasted Red Pepper Relish
If you have the know-how, rack of lamb can be one of the simplest—and most elega…
Published: November 2015
Rustic Bread Stuffing with Fennel and Pine Nuts
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Better Chicken Marsala
Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant stan…
Published: November 2015
Brussels Sprout Salad with Warm Browned Butter Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: November 2015
Brussels Sprout Salad with Warm Mustard Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Published: November 2015
Rustic Bread Stuffing with Dates and Almonds
We’ve updated our turkey methods but never reworked stuffing. The time had come.
Published: November 2015
Miso-Marinated Salmon for Two
Miso is one of the best ways to flavor salmon—inside and out.
Published: November 2015
Buttery Rye Croutons
Instead of turning on the oven to make croutons, we gently fry them in a skillet…
Published: November 2015
Pasta e Ceci (Pasta with Chickpeas)
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not …
Published: November 2015
Miso-Marinated Salmon
Miso is one of the best ways to flavor salmon—inside and out.
Published: November 2015
Maple Sour Cream
The sweetness of pure maple syrup and tanginess of sour cream make an ideal garn…
Published: November 2015
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use thos…
Published: November 2015
Sautéed Mushroom Topping
Serve with our Cook's Illustrated Sweet Potato Soup.
Published: November 2015
Candied Bacon Bits
For a sweet and savory garnish for sweet potato soup, we cook bacon pieces until…
Published: November 2015
Best Ground Beef Chili
Ground beef chili is convenient, but its texture is often dry and grainy. With t…
Published: November 2015
Marshmallows
Homemade marshmallows are easy to make. Serve with our Hot Chocolate Mix or cut …
Published: November 2015
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.
