September / October
2008
Grilled Rack of Lamb on a Charcoal Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Individual Sticky Toffee Pudding Cakes
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Published: September 2008
Skillet Apple Pie
A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal …
Published: September 2008
Pizza Bianca with Tomatoes and Mozzarella
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Pizza Bianca with Caramelized Onions and Gruyere
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Large Sticky Toffee Pudding Cake
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is …
Published: September 2008
Grilled Rack of Lamb on a Gas Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Grilled Rack of Lamb with Sweet Mustard Glaze on a Charcoal Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Grilled Rack of Lamb with Sweet Mustard Glaze on a Gas Grill
At nearly $20 a pound, rack of lamb had better be good. What's the key to achiev…
Published: September 2008
Grilled Chicken with Hoisin-Sesame Glaze
A supersweet glaze is fine for a rich, salty ham, but something more savory make…
Published: September 2008
Grilled Chicken with Indonesian Peanut Glaze
A supersweet glaze is fine for a rich, salty ham, but something more savory make…
Published: September 2008
Grilled Chicken with Barbecue Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Published: September 2008
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream—the usual stodgy solution—…
Published: September 2008
Pizza Bianca
Italians have a way to create a superbly crisp, chewy crust that sidesteps the s…
Published: September 2008
Sweet and Tangy Tartar Sauce
We eliminated the myriad of additions found in commercial tartar sauce to make a…
Published: September 2008
Crunchy Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked fle…
Published: September 2008
Steak Tacos
Who says that a great steak taco has to begin on the grill? We wanted a way to c…
Published: September 2008
Herbed Roast Chicken
Most herbed roast chicken has so little herb flavor it's hardly worthy of the na…
Published: September 2008
Grilled Chicken with Apricot-Mustard Glaze
A super sweet glaze is fine for a rich, salty ham, but something more savory mak…
Published: September 2008
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
