Cook's Illustrated Magazine, Sep/Oct 2014

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  • Broiled pork tenderloin
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  • Sun-dried tomato and basil salsa
    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: sun-dried tomatoes in oil; basil; parsley; balsamic vinegar; shallots
    • Accompaniments: Broiled pork tenderloin
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  • Rice and lentils with crispy onions (Mujadarra)
    • Categories: Rice dishes; Main course; Middle Eastern; Vegetarian
    • Ingredients: yogurt; lentils; basmati rice; onions; vegetable oil; garlic; ground coriander; ground cumin; ground cinnamon; ground allspice; ground cayenne pepper; cilantro
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  • Tagliatelle with artichokes and olive oil
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: artichoke hearts in water; sandwich bread; Parmesan cheese; anchovies; dried oregano; dried red pepper flakes; dry white wine; heavy cream; tagliatelle pasta; parsley; olive oil
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  • Grilled fish tacos
    • Categories: Grills & BBQ; Sandwiches & burgers; Main course; Mexican
    • Ingredients: ground ancho chiles; ground chipotle chiles; dried oregano; ground coriander; tomato paste; oranges; limes; swordfish steaks; pineapple; jalapeño chiles; corn tortillas; red peppers; cilantro; iceberg lettuce; avocados
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  • Mexican-style grilled steak (Carne asada)
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  • Red chile salsa
    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: dried guajillo chiles; canned fire-roasted tomatoes; white vinegar; dried oregano; ground cloves; ground cumin
    • Accompaniments: Mexican-style grilled steak (Carne asada)
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  • Simple refried beans
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  • Roasted pears with dried apricots and pistachios
    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: pears; dry white wine; dried apricots; ground cardamom; pistachio nuts
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  • Roasted apples with dried figs and walnuts
    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: apples; dry red wine; dried figs; walnuts
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  • Roasted plums with dried cherries and almonds
    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: plums; dried cherries; ground cinnamon; sliced almonds; dry white wine
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  • Authentic baguettes at home
    • Categories: Bread & rolls, savory; How to...; French; Vegan
    • Ingredients: whole wheat flour; all-purpose flour; instant yeast
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  • Mahogany chicken thighs
    • Categories: Main course
    • Ingredients: soy sauce; dry sherry; molasses; distilled vinegar; chicken thighs; fresh ginger; garlic
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  • Sautéed corn with cherry tomatoes, ricotta salata, and basil
    • Categories: Side dish; Vegetarian
    • Ingredients: corn; cherry tomatoes; ricotta salata cheese; basil
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  • Sautéed corn with bacon and leeks
    • Categories: Side dish
    • Ingredients: bacon; leeks; corn; chives; apple cider vinegar
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  • Perfect Latin flan
    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; South American
    • Ingredients: egg yolks; condensed milk; evaporated milk
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  • Almond Latin flan
    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; South American
    • Ingredients: egg yolks; condensed milk; evaporated milk; almond extract
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  • Coffee Latin flan
    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; South American
    • Ingredients: egg yolks; condensed milk; evaporated milk; espresso powder
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  • Orange-cardamom Latin flan
    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; South American
    • Ingredients: egg yolks; condensed milk; evaporated milk; oranges; ground cardamom
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  • Published Sep 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.