March/April 2006

March / April

2006
Filter +
Chicken Kyiv
Chicken Kyiv
Crisply breaded and packed with herb butter, this Russian transplant was a star …
Published: March 2006
Pan-Roasted Broccoli with Tomatoes and Curry
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Roasted Garlic Jus
Forget mint sauce—this is all you need to serve with a perfectly-roasted leg of …
Published: March 2006
Pan-Roasted Broccoli with Lemon Browned Butter
Pan-Roasted Broccoli with Lemon Browned Butter
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Glazed Pork Chops with German Flavors
Glazed Pork Chops with German Flavors
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Published: March 2006
Glazed Pork Chops with Sesame, Mirin, and Ginger
Glazed Pork Chops with Sesame, Mirin, and Ginger
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Published: March 2006
Types of Bread Crumbs
With so many types of bread crumbs in the market, how do you know when to use ea…
Published: March 2006
Flaky Buttermilk Biscuits with Parmesan
Flaky Buttermilk Biscuits with Parmesan
How do you get tender, flaky biscuits with truly distinctive layers? It's a pres…
Published: March 2006
Blue Cheese Chive Butter
Blue Cheese Chive Butter
This is an excellent accompaniment to Pepper-Crusted Filet Mignon.
Published: March 2006
Port Cherry Reduction Sauce
Port Cherry Reduction Sauce
This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.
Published: March 2006
Cider-Glazed Pork Chops
Cider-Glazed Pork Chops
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Published: March 2006
Pork and Cabbage Dumplings—Wor Tip
Pork and Cabbage Dumplings—Wor Tip
For our version of wor tip, Cantonese potstickers, we wanted a light filling, th…
Published: March 2006
Pepper-Crusted Filet Mignon
Pepper-Crusted Filet Mignon
Black peppercorns bring a welcome flavor boost—but also a punishing blast of hea…
Published: March 2006
Whole Wheat Flour
Published: March 2006
Old-Fashioned Chocolate Layer Cake
Old-Fashioned Chocolate Layer Cake
What ever happened to those towering slices of chocolate cake slathered with bil…
Published: March 2006
Spicy Pan-Roasted Broccoli with Hoisin and Peanuts
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Scallion Dipping Sauce
Scallion Dipping Sauce
Our recipe for dipping sauce combines sweet, salty, spicy, sour, and savory flav…
Published: March 2006
Garlic-Roasted Leg of Lamb
Garlic-Roasted Leg of Lamb
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: March 2006
Marinara Sauce
Marinara Sauce
Could we make a sauce with complex but fresh flavors—from scratch—in less than a…
Published: March 2006
Small Nonstick Saucepans
Small Nonstick Saucepans
You can spend $100 on a 2-quart nonstick saucepan—but should you?
Published: March 2006
Buy the Winner
Pan-Roasted Broccoli with Creamy Gruyêre Sauce
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Pan-Roasted Broccoli
Pan-Roasted Broccoli
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Cake Stands
Cake Stands
What makes a great cake stand?
Published: December 2015
Buy the Winner
Multigrain Bread
Multigrain Bread
Some multigrain bread is better suited to propping open a door than making a san…
Published: March 2006
How to Buy the Right Leg of Lamb
How do I buy the right leg of lamb?
Published: March 2006
Garlic Peelers
Garlic Peelers
When you need to peel garlic, you can whack the clove with the side of a knife b…
Published: October 2011
Buy the Winner
Lemon Panna Cotta
Lemon Panna Cotta
What makes this simple chilled Italian cream great? Balanced proportions, sound …
Published: March 2006

Get America's best cooking magazine.

copy-book-cover

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.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions