March / April
2023
Sichuan Sour and Hot Napa Cabbage Stir-Fry (Suan La Bai Cai)
Crunchy napa cabbage, punchy-sweet black vinegar, smoky chiles, and about 5 min…
Published: February 2023
The Crunchiest Ice Water Salad
A salad with robust, refreshing crunch is the best kind of spring tonic. To make…
Published: February 2023
Salmon aux Lentilles: French-Style Surf and Turf
This cozy dish is a classic coupling of rich fish and earthy pulses.
Published: February 2023
Battered Onion Rings, Perfected
Fry up delicately crisp, golden onion rings that run circles around restaurant v…
Published: February 2023
Matzo Ball Soup Is an Iconic Jewish Ritual
Everything about our matzo ball soup is classic—from the clear, ultra-chicken-y …
Published: February 2023
Jamaican Pepper Steak: Fusion Cooking at Its Best
There’s no clearer snapshot of Jamaican Chinese cooking than pepper steak: the b…
Published: February 2023
Go-To Braised Chicken Thighs
Our tried-and-true method is a reader favorite. Here are three new ways to enjoy…
Published: February 2023
Qatayef Asafiri, Ramadan’s Sweetest Treat
Qatayef asafiri (aka little birds)—petite pancakes folded around a creamy fillin…
Published: February 2023
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.
