March / April
2005
Beef Braised in Barolo
Beef in Barolo can be the ultimate pot roast. Or it can be an expensive mistake …
Published: March 2005
Pan-Roasted Asparagus with Warm Orange-Almond Vinaigrette
Is it possible to get great grilled flavor from a simple stovetop recipe?
Published: March 2005
Pan-Roasted Asparagus
Is it possible to get great grilled flavor from a simple stovetop recipe?
Published: March 2005
Easy Orange Buttercream
A simple buttercream is a canvas for a vast array of variations.
Published: March 2005
Easy Peanut Butter Buttercream
A simple buttercream is a canvas for a vast array of variations.
Published: March 2005
Arroz Rojo with Brown Rice
'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it r…
Published: March 2005
Pan-Roasted Asparagus with Toasted Garlic and Parmesan
Is it possible to get great grilled flavor from a simple stovetop recipe?
Published: March 2005
Cubano Quesadillas
We wanted our quesadillas to highlight what's really important: perfectly browne…
Published: March 2005
24-Hour Sourdough Bread
Could we take the most difficult bread recipe and turn it into a foolproof, one-…
Published: March 2005
Quesadillas with Queso Fresco and Roasted Peppers
We wanted our quesadillas to highlight what's really important: perfectly browne…
Published: March 2005
Penne with Cherry Tomatoes, Garlic, and Basil
Have you ever tried to make a great sauce with off-season supermarket tomatoes? …
Published: March 2005
Easy Coffee Buttercream
A simple buttercream is a canvas for a vast array of variations.
Published: March 2005
Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts
Have you ever tried to make a great sauce with off-season supermarket tomatoes? …
Published: March 2005
Sautéed White Fish Fillets
A sautéed fish fillet needs a pan sauce to turn it into a satisfying main course…
Published: March 2005
Corn and Black Bean Quesadillas with Pepper Jack Cheese
We wanted our quesadillas to highlight what's really important: perfectly browne…
Published: March 2005
Grapefruit-Lime Vinaigrette with Mint and Chives
This sauce is excellent with white fish fillets.
Published: March 2005
Quesadillas
We wanted our quesadillas to highlight what's really important: perfectly browne…
Published: March 2005
Couscous Stuffing with Fennel, Dried Apricots, and Cashews
Couscous makes a highly compatible stuffing for poultry.
Published: March 2005
Dark Chocolate Cupcakes
Why settle for faint flavor from a mix when homemade cupcakes are not much more …
Published: February 2005
White Wine-Shallot Sauce with Lemon and Capers
A sautéed fish fillet needs a pan sauce to turn it into a satisfying main course…
Published: March 2005
Cheddar, Bacon, and Scallion Quesadillas
Sports bars have hijacked this modest Mexican grilled-cheese sandwich. Could we …
Published: March 2005
Currant-Pecan Bread Stuffing with Shallots and Herbs
This stuffing is a natural with our butterflied chicken.
Published: March 2005
Orange-Tarragon Sauce with Cream
A sautéed fish fillet needs a pan sauce to turn it into a satisfying main course…
Published: March 2005
Farfalle with Cherry Tomatoes, Arugula, and Goat Cheese
Have you ever tried to make a great sauce with off-season supermarket tomatoes? …
Published: March 2005
Tortilla Soup
We had just 1 hour but still wanted a tortilla soup that was full of flavor.
Published: March 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.