Cook’s Illustrated Magazine, Mar/Apr 2015

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  • Coq au Riesling
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: whole chicken; bacon; shallots; carrots; celery; garlic; dry Riesling wine; bay leaves; parsley; thyme; white mushrooms; crème fraîche
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  • Thick-crust Sicilan-style pizza
    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: all-purpose flour; semolina flour; instant yeast; canned tomatoes; tomato paste; anchovies; dried oregano; dried red pepper flakes; Parmesan cheese; mozzarella cheese
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  • Braised halibut with leeks and mustard
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: halibut fillets; leeks; dry white wine; parsley
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  • Braised halibut with carrots and coriander
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: halibut fillets; dry white wine; carrots; ground coriander; cilantro
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  • Braised halibut with fennel and tarragon
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: halibut fillets; dry white wine; fennel; shallots; tarragon
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  • Root vegetable gratin
    • Categories: Side dish; Vegetarian
    • Ingredients: dry white wine; heavy cream; onions; thyme; potatoes; celery root; rutabagas; panko breadcrumbs; Parmesan cheese
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  • Cuban braised shredded beef (Ropa vieja)
    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: beef brisket; onions; red peppers; anchovies; garlic; ground cumin; dried oregano; dry white wine; chicken broth; tomato sauce; bay leaves; green olives
    • Accompaniments: Fried sweet plantains (Plátanos maduros)
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  • Mu shu pork
    • Categories: Stir-fries; Pancakes, waffles & crêpes; Main course; Chinese
    • Ingredients: all-purpose flour; toasted sesame oil; shiitake mushrooms; soy sauce; dry sherry; fresh ginger; white pepper; pork tenderloin; scallions; canned bamboo shoots
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  • Tagliatelle with prosciutto and peas
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: prosciutto; shallots; heavy cream; tagliatelle pasta; frozen petits pois; Parmesan cheese; Gruyère cheese
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  • Sautéed cabbage with parsley and lemon
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: green cabbage; onions; parsley; lemons
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    • Categories: Side dish
    • Ingredients: red cabbage; apple cider vinegar; bacon; red onions; caraway seeds
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    • Categories: Side dish
    • Ingredients: green cabbage; red onions; jalapeño chiles; fish sauce; cilantro; limes; peanuts
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    • Categories: Side dish; Vegetarian
    • Ingredients: Savoy cabbage; fennel; garlic; dried red pepper flakes; fennel fronds; Parmesan cheese
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  • Quick roasted red pepper sauce
    • Categories: Quick / easy; Sauces for poultry; Cooking ahead; Vegetarian
    • Ingredients: sandwich bread; hazelnuts; roasted red peppers; sherry vinegar; honey; smoked paprika; ground cayenne pepper
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  • Quick sun-dried tomato sauce
    • Categories: Quick / easy; Sauces for poultry; Cooking ahead; Vegan; Vegetarian
    • Ingredients: sandwich bread; pine nuts; tomatoes; sun-dried tomatoes in oil; basil; balsamic vinegar
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  • Quick tomatillo sauce
    • Categories: Quick / easy; Sauces for poultry; Cooking ahead; Vegetarian
    • Ingredients: sandwich bread; pepitas; canned tomatillos; jarred jalapeño chiles; cilantro; honey
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  • Raspberry charlotte
    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: gelatin; raspberries; heavy cream; seedless raspberry jam; cake flour; eggs; sugar
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    • Categories: Jams, jellies & preserves; Cooking ahead; Vegan
    • Ingredients: lemons; kosher salt
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Notes about this book

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Notes about Recipes in this book

  • Sautéed cabbage with parsley and lemon

    • louie734 on March 18, 2015

      A very good side to corned beef sandwiches for a nontraditional corned-beef-&-cabbage dinner. I used a bit of cider vinegar instead of lemon, riffing off their red cabbage variation. Note that CI seems to find VERY small 'small heads' of green cabbage - 1 1/2 pounds was half of a regular sized head. We'll make this again!

  • Braised halibut with leeks and mustard

    • EdM on August 28, 2019

      Very easy to overcook, depending on thickness (halibut cuts vary). Moist and delicious if not overcooked. Don't use halibut less than one inch thick.

    • apattin on June 09, 2019

      Very good but make sure the fish is thick, 1 inch or more. Mine overcooked.

    • wittwoman on December 27, 2015

      Halibut is very expensive. We've used frozen cod, but it's not as thick. So sauce ends up seeming richer and more buttery in comparison.

  • Braised halibut with fennel and tarragon

    • EdM on March 10, 2020

      Don't skimp on butter. Do not overcook fish during sear. Allow time for fennel to cook during steam step, without overcooking halibut. Careful scooping out fennel and fish to allow sauce to be left behind. I used half tarragon, half parsley, but all tarragon would have been fine.

  • Tagliatelle with prosciutto and peas

    • sarahawker on August 15, 2022

      Simple and loved by the whole family. Easy to make with dried pasta but best with fresh made Egg pasta.

  • Root vegetable gratin

    • wittwoman on December 27, 2015

      Takes a while to prep vegetables, but assembly is a snap. Flavor is cleaner and brighter than scalloped potatoes -- not as rich. Could probably cook longer than recipe says.

  • Raspberry charlotte

    • Piebaker on February 26, 2017

      Delicious and beautiful with an amazing texture. Dirties a LOT of dishes as the recipe says, but really worth it. Next time will increase the vanilla in the cake a bit.

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  • Published Mar 01 2015
  • 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.