March / April
2004
Pissaladière (Provençal Pizza)
Pissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy…
Published: March 2004
Orange Jicama Salad with Sweet and Spicy Peppers
Slice the oranges into small pieces and use lime juice to make a bold dressing.
Published: March 2004
Orange and Radish Salad with Arugula
Slice the oranges into small pieces and use lime juice to make a bold dressing.
Published: March 2004
Pistachio Baklava with Cardamom and Rose Water
Part pastry, part confection, baklava often combines the downfalls of both: too …
Published: March 2004
Pork Chops with Brandy and Prunes
Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops…
Published: March 2004
Chocolate Glazed Mint-Frosted Brownies
These brownies have both a mint frosting and a chocolate glaze.
Published: March 2004
Spinach Lasagna with Mushrooms
We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap …
Published: March 2004
Pan-Seared Shrimp with Ginger-Hoisin Glaze
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Published: March 2004
Chicken Biryani
Chicken biryani is a complicated (and often greasy) "gourmet" Indian dish. Chick…
Published: March 2004
Glazed Scones
We wanted light, tender scones with a buttery flavor and gentle sweetness.
Published: March 2004
Classic Brownies
Whatever happened to the chewy, not-over-the-top chocolaty brownie from our chil…
Published: March 2004
Pan-Seared Shrimp
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Published: March 2004
Classic Brownies with Coconut-Pecan Topping
These brownies have the flavors of German-chocolate cake.
Published: March 2004
Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette
Slice the oranges into small pieces and use lime juice to make a bold dressing.
Published: March 2004
Pan-Seared Shrimp with Garlic-Lemon Butter
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Published: March 2004
Pan-Seared Shrimp with Chipotle-Lime Glaze
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Published: March 2004
Easy Pork Chops
Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops…
Published: March 2004
Yeasted Waffles
Yes, yeasted waffles sound old-fashioned and they require an ounce of advance pl…
Published: March 2004
Pork Chops with Mustard-Sage Sauce
Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops…
Published: March 2004
Baklava
Part pastry, part confection, baklava often combines the downfalls of both: too …
Published: March 2004
Spinach Lasagna
We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap …
Published: March 2004
Pizza Cutters
The Kindest Cut: We tested over a dozen pizza cutters to find the best.
Published: April 2015
Buy the Winner
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.