Cook's Illustrated Magazine, Mar/Apr 2014

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    • Categories: Sauces for poultry; Vegetarian
    • Ingredients: shallots; ground cumin; dried red pepper flakes; yogurt; limes; cilantro
    • Accompaniments: Perfect poached chicken breasts
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    • Categories: Dressings & marinades
    • Ingredients: shallots; fresh ginger; ground cumin; ground fennel; cherry tomatoes; cilantro
    • Accompaniments: Perfect poached chicken breasts
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    • Categories: Sandwiches & burgers; Salads; Main course; Mexican
    • Ingredients: beer; apple cider vinegar; dried ancho chiles; tomato paste; garlic; bay leaves; ground cumin; dried oregano; ground cloves; ground cinnamon; onions; beef short ribs; green cabbage; carrots; jalapeño chiles; cilantro; corn tortillas; queso fresco
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pork loin roast; salt pork; milk; garlic; sage; dry white wine; parsley
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    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: bacon; panko breadcrumbs; cauliflower; onions; thyme; campanelle pasta; chicken broth; dry white wine; parsley
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    • Categories: Main course
    • Ingredients: sesame seeds; salmon fillets; scallions; lemons; tahini; fresh ginger; ground cayenne pepper
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    • Categories: Main course
    • Ingredients: sesame seeds; salmon fillets; scallions; tahini; fresh ginger; limes; ground coriander
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    • Categories: Main course
    • Ingredients: sesame seeds; salmon fillets; scallions; tahini; fresh ginger; oranges; chile powder
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    • Categories: Curry; Main course; Thai
    • Ingredients: dried New Mexico chiles; shallots; garlic; fresh ginger; limes; fish sauce; five-spice powder; ground cumin; chicken broth; coconut milk; potatoes; onions; dry-roasted peanuts; chicken thighs; cilantro
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    • Categories: Sauces, general
    • Ingredients: shallots; red wine; rosemary; balsamic vinegar
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    • Categories: Sauces, general
    • Ingredients: shallots; dry white wine; thyme
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    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: butter; egg yolks; ground cayenne pepper
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: dry white wine; shallots; heavy cream; butter
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; white pepper; store-cupboard ingredients
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: basil; parsley; pine nuts; Parmesan cheese
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    • Categories: Sauces, general; Cooking for a crowd; Italian
    • Ingredients: sandwich bread; olive oil; lemons; parsley; anchovies; capers
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: sweet potatoes; peanut oil
    • Accompaniments: Spicy fry sauce
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: mayonnaise; Thai chile garlic sauce; white vinegar
    • Accompaniments: Thick-cut sweet potato fries
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    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead; British
    • Ingredients: all-purpose flour; butter; dried currants; milk
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    • Categories: Cakes, small; Dessert
    • Ingredients: milk; heavy cream; lemons; sugar; store-cupboard ingredients
    • Accompaniments: Blueberry compote
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    • Categories: Sauces for desserts
    • Ingredients: frozen blueberries; store-cupboard ingredients
    • Accompaniments: Lemon pudding cakes
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: limes; dried red pepper flakes; jicama; oranges; mangoes
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: fresh ginger; chayotes; clementines; papayas
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: ground cardamom; cucumbers; grapefruits; pineapple
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Notes about this book

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Notes about Recipes in this book

  • Perfect poached chicken breasts

  • Lemon pudding cakes

    • ashallen on March 27, 2022

      These came out wonderfully, which was especially nice given that I'd been avoiding pudding cakes ever since making a terrible chocolate one many years ago. Cake layer was light and tender and pudding layer was smooth and creamy. Wonderful lemon flavor. I didn't make the optional blueberry compote but they were still delicious and moist without it. I was a bit short on lemon juice (~1 tbsp) and topped off with store-bought orange juice. I used ramekins labeled "8 oz" which have a capacity more like 7 oz when measured. The batter nearly filled them completely so I was glad they were a bit bigger vs. smaller than what was called for in the recipe. Not a difficult recipe, but it does dirty a fair number of dishes for the yield. Leftovers kept well over several days.

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  • Published Mar 01 2014
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States

Publishers Text

Cook's Illustrated is dedicated to finding the best methods for preparing foolproof home-cooked meals. Unlike some glossy cooking magazines, our magazine is staffed with cooks and editors not food stylists. Our 2,500 square foot test kitchen — the same kitchen in which we film our public television show, America's Test Kitchen — has three dozen full-time test cooks whose 9 to 5 job (well maybe 7 to 6 on baking days) is testing and retesting recipes 20, 30, sometimes 50 times until we can offer our readers a recipe we're confident will work every time. (Of course you have to promise to follow our recipes for those foolproof results.)

We also offer ratings and reviews of cookware and kitchen equipment to inform you how different models compare and compete so that you can shop smart. We taste test supermarket ingredients and kitchen staples you use every day, so you know which brands taste best, and which are best avoided. And because Cook's Illustrated is 100% advertising FREE, you get unbiased, objective information.