Fine Cooking Magazine, Apr/May 2014

  • Steak salad with grilled red onions

    Steak salad with grilled red onions (page 12)

    from Fine Cooking Magazine, Apr/May 2014 Fine Cooking Magazine, Apr/May 2014

    • Categories: Grills & BBQ; Quick / easy; Salads; Main course
    • Ingredients: Worcestershire sauce; beef skirt steaks; sherry vinegar; honey; red onions; baby greens; cherry tomatoes; blue cheese
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Notes about Recipes in this book

  • Steak salad with grilled red onions

    • kbrooks on May 20, 2025

      My husband's favorite salad. I increased vinegar to 2 tablespoons and the honey to 2 teaspoons. Added candied pecans and sliced avocado.

  • Spinach and chickpea curry

    • anniemac on April 06, 2017

      This is very flavorful, fast, and reheats well. What more can you ask? When I heated my lunch leftovers I added some currants, and thought the sweetness was a nice addition. You could also use a chutney. We had it as a main dish, but you could certainly add some chopped chicken or lamb during the sauteeing.

    • anya_sf on January 01, 2021

      Super quick and easy, very adaptable. I used 1/2 yellow onion, crushed tomatoes, no cayenne or cilantro (out), frozen spinach, and added some cooked, shredded chicken. We had it over coconut rice. Tasty.

  • Indonesian-style ham stir-fry

    • nicolepellegrini on October 12, 2016

      Really yummy and different! I admit I did make some substitutions based on what I had on hand and was in season - used fresh lima beans instead of green beans and a sliced onion instead of scallions as I was out. I also served it over fresh mashed sweet potatoes which brought out the sweet flavor of the stir-fry nicely. Very nice change of pace from making a typical fried rice with leftover ham.

  • Rice and lentils with ham

    • whitewoods on October 13, 2018

      Edible but not so great. The whole coriander seeds are a little strong.

  • Lamb tagine with cinnamon-scented onions and tomatoes

    • kbrooks on May 16, 2025

      Okay, we don't like lamb,but this recipe sounded so delicious I decided to make it with beef and it was excellent. London broil or flat iron steak work well. When in season I use sliced fresh tomatoes instead of canned.

  • Fresh berry Pavlova

    • dinnermints on August 18, 2019

      My first attempt at a pavlova - not bad. I followed a different sugar-to-egg white ratio (1/4 cup for each white), which seemed more standard. It did crack quite a bit, and next time I'd try different oven instructions. And maybe I over-beat my egg whites before adding the sugar. I used Greek yogurt instead of whipped cream, and it was a bit too virtuous-tasting with the lightness of the berries and the whites; next time would use the whipped cream with a little yogurt as the recipe specifies. It was gorgeous to bring to the table, and cut fairly well without too many runaway berries.

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  • Published Apr 01 2014
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United States
  • Publisher The Taunton Press

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.