January / February
2016
Skillet-Roasted Cauliflower with Capers and Pine Nuts
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Creamy Egg Topping for Two
The combination of cornichons, capers, and mustard gives this creamy topping for…
Published: January 2016
Herbed Goat Cheese Topping for Two
Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous f…
Published: January 2016
Smoked Trout Topping for Two
By using both fresh lemon juice and zest in this topping for our Best Baked Pota…
Published: January 2016
Pear-Walnut Upside-Down Cake
The underrated pear makes for a more refined version of this simple cake—if you …
Published: January 2016
Penne Arrabbiata
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requi…
Published: January 2016
Creamy Egg Topping
The combination of cornichons, capers, and mustard gives this creamy topping for…
Published: January 2016
Smoked Trout Topping
By using both fresh lemon juice and zest in this topping for our Best Baked Pota…
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Best Roast Chicken with Root Vegetables
The secret to a perfect marriage of roast chicken and root vegetables is to keep…
Published: January 2016
Red Lentil Soup with Warm Spices
Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful s…
Published: January 2016
Fluffy Dinner Rolls
We thought the classic light, tender American dinner roll couldn’t get any bette…
Published: January 2016
Herbed Goat Cheese Topping
Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous f…
Published: January 2016
Best Baked Potatoes for Two
We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked n…
Published: January 2016
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Shrimp Scampi
By using a few Test Kitchen tricks (like poaching our shrimp in wine), we create…
Published: January 2016
Skillet-Roasted Cauliflower with Capers and Pine Nuts for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Skillet-Roasted Cauliflower with Garlic and Lemon
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Penne Arrabbiata for Two
What’s the trick to making this classic Italian sauce spicy but balanced? More c…
Published: January 2016
Skillet-Roasted Cauliflower with Cumin and Pistachios
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Rich Beef Broth
Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is r…
Published: January 2016
Sauerkraut
A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour …
Published: January 2016
Skillet-Roasted Cauliflower with Cumin and Pistachios for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Shrimp Scampi for Two
Making a passable version of this restaurant standard is easy enough, but for tr…
Published: January 2016
Quick Beef Broth
Restaurant chefs adhere to time-consuming, involved routines for making beef sto…
Published: January 2016
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds for Two
For tender, richly caramelized florets, we threw out the culinary rule book.
Published: January 2016
Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Arista means “the best.” This dish promises a superlative pork loin flavored wit…
Published: January 2016
Get America's best cooking magazine.
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.