January / February
2017
Simple Hot Sauce
We wanted a simple recipe for hot sauce that didn’t require fermenting like a lo…
Published: January 2017
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Published: January 2017
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make
a re…
Published: January 2017
Gâteau Breton with Prune Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling
…
Published: January 2017
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attri…
Published: January 2017
Boiled Carrots with Scallions and Ginger
It’s time to get reacquainted with a neglected cooking method.
Published: January 2017
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling …
Published: January 2017
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Published: January 2017
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan.
W…
Published: January 2017
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
Published: January 2017
Mint Persillade
In its simplest form, this French sauce is just parsley and garlic. Our version …
Published: January 2017
Boiled Carrots with Cumin, Lime, and Cilantro
It’s time to get reacquainted with a neglected cooking method.
Published: January 2017
Weeknight Tagliatelle with Bolognese Sauce
Half a dozen meats and hours of pot watching make a lush, deeply savory version …
Published: January 2017
Bitter Greens and Fig Salad with Warm Shallot Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch …
Published: January 2017
Walnut-Raisin Pesto
This sauce serves as a zesty accompaniment for lean meats such as pork chops or …
Published: January 2017
Boiled Carrots with Fennel Seeds and Citrus
It’s time to get reacquainted with a neglected cooking method.
Published: January 2017
Roasted Red Pepper-Vinegar Sauce
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring so…
Published: January 2017
Boiled Carrots with Mint and Paprika
It’s time to get reacquainted with a neglected cooking method.
Published: January 2017
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged…
Published: January 2017
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful
di…
Published: January 2017
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry …
Published: January 2017
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.