March/April 2016

March / April

2016
Filter +
Roasted Bone-In Chicken Breasts for Two
Roasted Bone-In Chicken Breasts for Two
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: March 2016
Curry Deviled Eggs
Curry Deviled Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Jalapeño and Cilantro Sauce
Jalapeño and Cilantro Sauce
Serve this sauce alongside any roasted meat.
Published: March 2016
Bacon and Chive Deviled Eggs
Bacon and Chive Deviled Eggs
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Tahini and Honey Sauce
Tahini and Honey Sauce
This creamy, nutty sauce pairs well with roast chicken.
Published: March 2016
Chipotle Deviled Eggs with Pickled Radishes
Chipotle Deviled Eggs with Pickled Radishes
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the rig…
Published: March 2016
Spicy Butter Sauce
Spicy Butter Sauce
Serve alongside our Roasted Bone-In Chicken Breasts.
Published: March 2016
Chelow ba Tahdig (Persian-Style Rice with Golden Crust)
Chelow ba Tahdig (Persian-Style Rice with Golden Crust)
This classic Iranian dish takes rice to a whole other level, with perfectly plum…
Published: March 2016
Easy-Peel Hard-Boiled Eggs
Easy-Peel Hard-Boiled Eggs
You no longer need to fear the drudgery of peeling hard-boiled eggs—with the rig…
Published: March 2016
Garlicky Spaghetti with Artichokes and Hazelnuts
Garlicky Spaghetti with Artichokes and Hazelnuts
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Mint-Orange Gremolata
Mint-Orange Gremolata
Serve alongside our Roasted Asparagus.
Published: March 2016
Garlicky Spaghetti with Capers and Currants
Garlicky Spaghetti with Capers and Currants
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Garlicky Spaghetti with Clams
Garlicky Spaghetti with Clams
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Garlicky Spaghetti with Green Olives and Almonds
Garlicky Spaghetti with Green Olives and Almonds
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Lemon Posset with Berries
Lemon Posset with Berries
This classic English specialty transforms cream, sugar, and lemon into a lush pu…
Published: March 2016
Garlicky Spaghetti with Artichokes and Hazelnuts for Two
Garlicky Spaghetti with Artichokes and Hazelnuts for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Garlicky Spaghetti with Lemon and Pine Nuts for Two
Garlicky Spaghetti with Lemon and Pine Nuts for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Fougasse with Bacon and Gruyere
Fougasse with Bacon and Gruyere
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Fougasse with Asiago and Black Pepper
Fougasse with Asiago and Black Pepper
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Home-Corned Beef with Vegetables
Home-Corned Beef with Vegetables
Once you find the right curing method, corning beef requires no work, just time.…
Published: March 2016
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
We set out to find an easy method for making ultrasupple stir-fried beef.
Published: March 2016
Make-Ahead Vinaigrette
Make-Ahead Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016
Roasted Asparagus
Roasted Asparagus
A blazing-hot oven is only part of the formula for deeply browned, crisp-tender …
Published: March 2016
Garlicky Spaghetti with Capers and Currants for Two
Garlicky Spaghetti with Capers and Currants for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Cilantro-Lime Gremolata
Cilantro-Lime Gremolata
Serve alongside our Roasted Asparagus.
Published: March 2016
Make-Ahead Lemon-Garlic-Chive Vinaigrette
Make-Ahead Lemon-Garlic-Chive Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016
Make-Ahead Sherry-Shallot Vinaigrette
Make-Ahead Sherry-Shallot Vinaigrette
What if you could make a vinaigrette that would stay emulsified and taste great …
Published: March 2016
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two
We set out to find an easy method for making ultrasupple stir-fried beef.
Published: March 2016
Fougasse
Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Roasted Bone-In Chicken Breasts
Roasted Bone-In Chicken Breasts
Skin and bones lend chicken breasts exactly what the boneless, skinless variety …
Published: March 2016
Garlicky Spaghetti with Clams for Two
Garlicky Spaghetti with Clams for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016
Tarragon-Lemon Gremolata
Tarragon-Lemon Gremolata
Serve alongside our Roasted Asparagus.
Published: March 2016
Arugula Salad with Cherry Tomatoes, Chickpeas, Hard-Boiled Eggs, and Pecorino
Arugula Salad with Cherry Tomatoes, Chickpeas, Hard-Boiled Eggs, and Pecorino
This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight …
Published: March 2016
Watercress Salad with Chicken, Fennel, and Pickled Shallots
Watercress Salad with Chicken, Fennel, and Pickled Shallots
This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight …
Published: March 2016
Corned Beef Hash
Corned Beef Hash
Have leftovers from our Home Corned-Beef and Vegetables recipe? Here's the best …
Published: March 2016
Olive Fougasse
Olive Fougasse
If you’re a fan of a crisp crust, then this rustically elegant Provençal bread i…
Published: March 2016
Spinach Salad with Chicken, Radishes, and Grapefruit
Spinach Salad with Chicken, Radishes, and Grapefruit
This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight …
Published: March 2016
Whole-Grain Mustard
Whole-Grain Mustard
Homemade mustard is easy to prepare and packs a lot more punch than the store-bo…
Published: March 2016
Garlicky Spaghetti with Green Olives and Almonds for Two
Garlicky Spaghetti with Green Olives and Almonds for Two
For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and…
Published: March 2016

Get America's best cooking magazine.

copy-book-cover

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.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions