January / February
2005
Pasta with Chicken, Broccoli, and Sun-dried Tomatoes
This restaurant-chain classic can be as off-putting as a bad horror movie: drab …
Published: January 2005
Lemon-Thyme Glazed Turnips and Carrots
Could we turn "boring" turnips, celery root, and parsnips into exciting side dis…
Published: January 2005
Onion-Braised Beef Brisket
When this notoriously tough cut finally turns tender, it's often dry as a bone. …
Published: January 2005
Blueberry Breakfast Cornbread
Brushing regional differences aside, we wanted both a tender, fluffy crumb and a…
Published: January 2005
German Chocolate Cake with Coconut-Pecan Filling
This cake has made it into the dessert hall of fame, but a closer look reveals s…
Published: January 2005
German Chocolate Cake with Banana, Macadamia, and Coconut Filling
This cake has made it into the dessert hall of fame, but a closer look reveals s…
Published: January 2005
All-Purpose Cornbread
We wanted a cornbread with a tender, fluffy crumb and a thick, crunchy crust. Bu…
Published: January 2005
Scrambled Eggs with Asparagus, Prosciutto, and Parmesan
Why do additional ingredients quickly transform fluffy eggs into a watery mess?
Published: January 2005
German Chocolate Cake with Coffee, Cashew, and Coconut Filling
This cake has made it into the dessert hall of fame, but a closer look reveals s…
Published: January 2005
Scrambled Eggs with Bacon, Onion, and Pepper Jack Cheese
Why do additional ingredients quickly transform fluffy eggs into a watery mess?
Published: January 2005
Scrambled Eggs with Sausage, Sweet Peppers, and Cheddar
Why do additional ingredients quickly transform fluffy eggs into a watery mess?
Published: January 2005
Pork Chops with Balsamic Vinegar and Sweet Peppers
This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can …
Published: January 2005
Stovetop Chicken Teriyaki
We wanted crisp, tender chicken glazed with a sauce that balanced sweet and salt…
Published: January 2005
Scrambled Eggs with Arugula, Sun-Dried Tomatoes, and Goat Cheese
Why do additional ingredients quickly transform fluffy eggs into a watery mess?
Published: January 2005
Spicy Jalapeño-Cheddar Cornbread
Brushing regional differences aside, we wanted both a tender, fluffy crumb and a…
Published: January 2005
Pork Chops with Vinegar and Sweet Peppers
This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can …
Published: January 2005
Glazed Parsnips and Celery
Could we turn "boring" turnips, celery root, and parsnips into exciting side dis…
Published: January 2005
Glazed Celery Root with Onions, Grapes, and Pistachios
Could we turn "boring" turnips, celery root, and parsnips into exciting side dis…
Published: January 2005
Black Bean Soup with Chipotle Chiles
We wanted a soup that had a smoky flavor, deeply colored broth, and perfectly co…
Published: January 2005
Black Bean Soup
We wanted a soup that had a strong flavor; a rich, dark broth; and perfectly coo…
Published: January 2005
Chicken Teriyaki
We wanted tender chicken glazed with a sauce that balanced sweet and salty flavo…
Published: January 2005
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.