January / February
2021
Spinach and Ricotta Gnudi with Tomato-Butter Sauce
Cobbled together from ricotta and greens, these dumplings have long evoked rusti…
Published: December 2020
Egg, Kimchi, and Avocado Sandwiches
A local bakery’s thoughtfully crafted sandwich featuring tender, creamy, custard…
Published: December 2020
Broiled Chicken with Gravy
Spatchcock a bird and slide it under the broiler. While it cooks to juicy, crisp…
Published: December 2020
Skordalia (Greek Garlic-Potato Puree)
In this heady Greek condiment, the allium gets top billing.
Published: December 2020
Popovers
Crisp and toasty on the outside, custardy and lush within. With our easy and foo…
Published: December 2020
Roasted Fennel
High heat turns this vegetable into an even better version of itself.
Published: December 2020
Anzac Biscuits
Part patriotic icon, part everyday sweet, these Antipodean biscuits are like my …
Published: December 2020
Multicooker Lemony Chicken with Fingerling Potatoes and Olives
The pressure-cook feature of this appliance delivers deeply complex flavors in r…
Published: December 2020
Multicooker Braised Short Ribs with Fennel and Pickled Grapes
The pressure-cook feature of this appliance delivers deeply complex flavors in r…
Published: December 2020
Kimchi Bokkeumbap (Kimchi Fried Rice)
This punchy, radiant fried rice is comfort food on the fly in many Korean househ…
Published: December 2020
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.
