July / August
2006
Gas-Grilled Onions
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Charcoal-Grilled Onions
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Zucchini with Tomatoes and Basil
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Triple Citrus Bars
Our first cracks at transforming Key lime pie into a cookie left us with a thick…
Published: July 2006
Well-Done Bacon Cheeseburgers on a Gas Grill
These days, many backyard cooks prefer grilling burgers to medium-well and beyon…
Published: July 2006
Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers
This recipe is designed to accompany either Charcoal-or Gas- Grilled Shrimp Skew…
Published: July 2006
Charmoula Sauce for Shrimp Skewers
Charmoula is a traditional Moroccan spice blend. This recipe is designed to acco…
Published: July 2006
Barbecued Pulled Chicken For Gas Grill with Peach Sauce
Most recipes stick with boneless breasts and bottled sauce. How about a barbecue…
Published: July 2006
Grilled Onion Relish with Roquefort and Walnuts
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Cuban-Style Grill-Roasted Pork on a Charcoal Grill
Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately…
Published: July 2006
Zucchini with Creamy Peas and Herbs
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Cuban-Style Grill-Roasted Pork on a Gas Grill
Garlicky, citrus-infused pork is a natural for the backyard grill. Unfortunately…
Published: July 2006
Spice-Rubbed Picnic Chicken
How do you give cold picnic chicken great flavor without flabby, sticky skin? As…
Published: July 2006
Key Lime Bars
Our first cracks at transforming Key lime pie into a cookie left us with a thick…
Published: July 2006
Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce
Most recipes stick with boneless breasts and bottled sauce. How about a barbecue…
Published: July 2006
German Chocolate Sheet Cake
This cake has made it into the dessert hall of fame, but a closer look reveals s…
Published: July 2006
Sweet and Sour Grilled Onion Relish with Parsley and Olives
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Zucchini with Spiced Carrots and Almonds
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Cuban-Style Oven-Roasted Pork
Garlicky, citrus-infused pork is a natural for the backyard grill, and it's just…
Published: July 2006
Well-Done Bacon Cheeseburgers on a Charcoal Grill
These days, many backyard cooks prefer grilling burgers to medium-well and beyon…
Published: July 2006
Grilled Onion, Tomato, and Arugula Salad
Grilled onions usually cook up blackened outside and raw inside. Is there a bett…
Published: July 2006
Pasta Salad with Pesto
At its best, pesto is fresh, green, and full of herbal flavor. Could it stay tha…
Published: July 2006
Peach Crumble
Soggy topping and flavorless filling are the norm for this simple dessert. How d…
Published: July 2006
Pizza Margherita
Authentic recipes for this Neapolitan pizza call for an 800-degree oven, two day…
Published: July 2006
Zucchini with Garlic and Lemon
This summertime staple cooks up soggy and bland in the skillet. Could we bail it…
Published: July 2006
Gas-Grilled Shrimp Skewers
Grilling shrimp in their shells protects the delicate flesh, but seasonings are …
Published: July 2006
Brown Rice Paella
Paella can be a big hit at restaurants but an unwieldy production at home. Could…
Published: July 2006
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.