May / June
2008
Oatmeal Cake with Broiled Icing
A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake.…
Published: May 2008
Berry Fool
For a berry fool with intense fruitiness and rich body, we used gelatin to thick…
Published: May 2008
Spring Vegetable Risotto with Carrot and Watercress
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Restaurant-Style Hummus
Hummus requires only a handful of ingredients and a few minutes to make. Our ver…
Published: May 2008
Sautéed Spinach with Leeks and Hazelnuts
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Hummus with Smoked Paprika
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Charcoal-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
Flan
We bring together three internationally-flavored recipes that can be made ahead …
Published: May 2008
Sauteed Spinach with Almonds and Golden Raisins
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Ultimate Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Stuffed Chicken Breasts
French chefs use a forcemeat stuffing to transform ordinary chicken breasts into…
Published: May 2008
Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Tall and Fluffy Cheddar-Chive Biscuits
Tall, fluffy, and tangy, drop biscuits are the holy grail of biscuit making, but…
Published: May 2008
Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Poached Salmon with Dill and Sour Cream Sauce
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Baked Manicotti with Spinach
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious ch…
Published: May 2008
Pasta with Creamy Tomato Sauce
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to …
Published: May 2008
Mexican Pulled Pork (Carnitas)
Like the best barbecue, carnitas offer fall-apart hunks of crisp meat—but withou…
Published: May 2008
Sauteed Spinach with Pecans and Feta
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking t…
Published: May 2008
Roasted Red Pepper Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Spring Vegetable Risotto with Fennel and Spinach
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost …
Published: May 2008
Poached Salmon with Bourbon and Maple
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
Orange-Honey Glazed Chicken Thighs
We wanted to elevate this institutional standard to an elegant weeknight dinner.…
Published: May 2008
Roasted Garlic Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Gas-Grilled Porterhouse or T-Bone Steaks
For grilled steak perfection, we look to a Florentine prototype.
Published: May 2008
Artichoke-Lemon Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that…
Published: May 2008
Poached Salmon with Herb and Caper Vinaigrette
Poaching rarely lives up to its promise to produce silken, delicately flavored f…
Published: May 2008
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.