November / December
2008
Vanilla Pretzel Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Lemon Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Toasted Coconut Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Pumpkin Pie
This pumpkin pie recipe is so satisfying and easy, you'll want to eat it more th…
Published: November 2008
Sautéed Green Beans with Smoked Paprika and Almonds
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Roasted Sweet Potatoes with Maple-Thyme Glaze
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Roasted Sweet Potatoes with Spiced Brown Sugar Glaze
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Garlicky Shrimp Pasta
Delicate shrimp, volatile garlic, and a whole mess of oil—what could possibly go…
Published: November 2008
Almond Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Stovetop Roast Chicken with Spicy Thai Sauce
One skillet and a Chinese technique were all we needed to produce the speediest …
Published: November 2008
Rustic Dinner Rolls
Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bi…
Published: November 2008
Chocolate Sables
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Slow-Roasted Turkey with Gravy
Roasting a whole turkey is a race to keep the white meat from drying out while t…
Published: November 2008
Black and White Spiral Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Checkerboard Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Sautéed Green Beans with Garlic and Herbs
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Sautéed Green Beans with Roasted Red Peppers and Basil
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Chocolate Sandwich Sablé Cookies
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Stovetop Roast Chicken with Lemon-Herb Sauce
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
Stuffed Portobello Mushrooms with Cheddar and Prosciutto
We set out to transform this humdrum party food into a first-rate side dish wort…
Published: November 2008
Spicy Sautéed Green Beans with Ginger and Sesame
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
French Butter Cookies (Sables)
These French butter cookies offer sophistication and style from simple pantry in…
Published: November 2008
Hungarian Beef Stew
American versions of Hungarian goulash are often overloaded with vegetables and …
Published: November 2008
Roasted Sweet Potatoes
Too often, roasted sweet potatoes turn out starchy and wan. To hit their sweet s…
Published: November 2008
Stovetop Roast Chicken with Sake Glaze
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 2008
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
We set out to transform this humdrum party food into a first-rate side dish wort…
Published: November 2008
Sautéed Green Beans with Tarragon and Lime
Parboiling, shocking, drying, sautéing—do you really need a four-step process to…
Published: November 2008
Stovetop Roast Chicken with Grapefruit-Tarragon Sauce
One skillet and a trick from Chinese cookery were all we needed to produce the s…
Published: November 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.