July / August
1997Grilled Bone-In Chicken Breasts
Brine if you have the time, then cook over a two-level fire and cover the breast…
Published: July 1997
Cocktail Sauce
Yes, you can make a better shrimp cocktail; all it takes is making a few easy ad…
Published: July 1997
Tartar Sauce
Tartar sauce is the perfect mate to fried seafood, but it can be bland and overl…
Published: July 1997
Grilled Bone-In Chicken Breasts with Barbecue Sauce
Brine if you have the time, then cook over a two-level fire and cover the breast…
Published: July 1997
Basic Barbecue Sauce
This recipe was developed for grilled chicken, but also works well on pork.
Published: July 1997
Simple Roast Chicken Breasts
Roasted chicken breasts and hand-shredding deliver a superb salad.
Published: July 1997
Barbecued Pulled Pork on a Charcoal Grill
For the most tender, succulent home version of this Southern classic, you need t…
Published: July 1997
Sweet-and-Tart Cucumber Salad
No matter how you dress them, a preliminary salting and draining of sliced cucum…
Published: July 1997
Classic Creamy Chicken Salad
Roasted chicken breasts and hand-shredding deliver a superb salad.
Published: July 1997
Cappuccino Semifreddo with Almond Biscotti
A cooked meringue is the secret to a light, airy, mousselike version of this cla…
Published: July 1997
Eastern North Carolina-Style Barbecue Sauce
In Eastern North Carolina, they favor a vinegar and red pepper combo for pulled …
Published: July 1997
Yogurt Mint Cucumber Salad
No matter how you dress them, a preliminary salting and draining of sliced cucum…
Published: July 1997
Sesame Lemon Cucumber Salad
No matter how you dress them, a preliminary salting and draining of sliced cucum…
Published: July 1997
Chicken Salad with Hoisin Dressing
Roasted chicken breasts and hand-shredding deliver a superb salad.
Published: July 1997
Vanilla Semifreddo with Almonds and Amaretti
A cooked meringue is the secret to a light, airy, mousselike version of this cla…
Published: July 1997
Mid-South Carolina Mustard Sauce
In Mid-South Carolina, they favor a mustard-based concoction for pulled pork.
Published: July 1997
Spice-Rubbed Grilled Bone-In Chicken Breasts
Brine if you have the time, then cook over a two-level fire and cover the breast…
Published: July 1997
Creamy Dill Cucumber Salad
No matter how you dress them, a preliminary salting and draining of sliced cucum…
Published: July 1997
Curried Chicken Salad with Raisins and Honey
Roasted chicken breasts and hand-shredding deliver a superb salad.
Published: July 1997
Warm Bittersweet Chocolate Sauce
We developed this recipe to serve with our Vanilla Semifreddo.
Published: July 1997
Chocolate Orange Semifreddo
A cooked meringue is the secret to a light, airy, mousselike version of this cla…
Published: July 1997
Western South Carolina-Style Barbecue Sauce
In Western South Carolina, they favor a ketchup and vinegar combo for pulled por…
Published: July 1997
Simple Grilled Salmon
For salmon that is beautifully seared outside and moist inside, cook over direct…
Published: July 1997
Barbecued Pulled Pork on a Gas Grill
For the most tender, succulent home version of this Southern classic, you need t…
Published: July 1997
Grilled Salmon with Indian Flavors and Fresh Mango Chutney
For salmon that is beautifully seared outside and moist inside, cook over direct…
Published: July 1997
Barbecue Sauce with Cumin, Lime, and Cilantro
This recipe was developed to work with our grilled chicken breasts.
Published: July 1997
Herb-Poached Shrimp with Cocktail Sauce
Yes, you can make a better shrimp cocktail; all it takes is making a few easy ad…
Published: July 1997
Grilled Salmon with Mustard Glaze
For salmon that is beautifully seared outside and moist inside, cook over direct…
Published: July 1997
Barbecue Sauce with Ginger, Soy Sauce, and Sesame Oil
This recipe was developed to work with our grilled chicken breasts.
Published: July 1997
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.