July / August
2022
Pollo a la Brasa (Peruvian Grill-Roasted Chicken)
Infused with garlic and spices, heady with wood smoke, and presented with lively…
Published: May 2022
Ultracreamy Spaghetti with Zucchini
In this take on simple, splendid spaghetti alla Nerano, your bounty of summer sq…
Published: May 2022
Chicken Francese
Eggy and elegantly lavished with lemony beurre blanc, Francese has long been one…
Published: May 2022
Skillet Tomato Cobbler
My Southern roots guided me toward a savory tomato cobbler that tastes like home…
Published: May 2022
Rajas Poblanas con Crema (Charred Poblano Strips with Cream)
Revel in strips of roasty, slightly spicy chiles napped with velvety crema.
Published: May 2022
Pakoras (South Asian Spiced Vegetable Fritters)
Use produce that you have on hand to make these richly spiced fritters from the …
Published: May 2022
Deluxe Blueberry Pancakes
Fresh fruit and a diner trick take the most beloved of flapjacks to the next lev…
Published: May 2022
Ice Cream Cake
Ice cream is always a thrill. But layer your favorite flavor with tender cake an…
Published: May 2022
Kousa Mihshi (Lebanese Stuffed Squash)
Zucchini stuffed with spiced lamb and rice and braised in cinnamon-accented toma…
Published: May 2022
Open-Faced Cherry Tomato Ricotta Sandwiches
Any tomato can star in a sandwich— if you know how to play to its strengths.
Published: May 2022
Inexpensive Chef's Knives
Our longtime favorite chef's knife is sharp, capable, and comfortable to hold. B…
Published: January 2022
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.
