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April/May 2018
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Recipe
•
1 hr
Chicken Shawarma
Staff Pick
Recipe
Strawberry Cheesecake Bars
Recipe
Classic Quiche Lorraine
Recipe
Crumb-Crusted Rack of Lamb
Recipe
•
30 min
Chicken and Rice Soup with Ginger and Scallions
Recipe
•
1 hr
Boogaloo Wonderland Sandwiches
Recipe
Puritan Backroom–Style Chicken Tenders
Recipe
Classic Vanilla Pudding
Recipe
Slow-Cooker Chicken Tikka Masala
Recipe
Glazed Meatloaf for Two
Recipe
•
1 hr
Steak Taco Salad
Recipe
•
45 min
Asparagus Fries
Recipe
•
1 hr
Garlic and Herb Breadsticks
Recipe
Hot Cross Buns
Recipe
•
30 min
Sugar Snap Pea Salad
Ingredient
The Best Ground Cumin
Ingredient
The Best Creamy Peanut Butter
Recipe
•
30 min
Roasted Chicken with Orzo Salad
Recipe
Rhubarb Ribbon Cake
Recipe
•
1 hr
Vidalia Onion Dip
Recipe
•
45 min
Stovetop Cauliflower with Garlic and Thyme
Equipment
The Best Cherry Pitters
Recipe
•
30 min
Honey-Dijon Dipping Sauce
Recipe
•
30 min
Fresh Mint Sauce
Recipe
•
30 min
Shrimp Fried Rice
Recipe
Boiled Peanuts
Recipe
•
30 min
Chipotle-Barbecue Dipping Sauce
Recipe
Latin American Pork and Rice
Recipe
•
45 min
Stovetop Cauliflower with Red Pepper Flakes and Pecorino Romano
Recipe
•
30 min
Grilled Pork Tenderloin and Summer Squash with Chimichurri
Recipe
•
30 min
Parmesan-Crusted Pork Cutlets with Chive Mashed Potatoes
Recipe
•
1 hr
One-Pot Chicken with Braised Spring Vegetables
Recipe
•
30 min
Hearty Grain and Vegetable Bowls with Goat Cheese
Recipe
Puritan Backroom–Style Sweet-and-Sour Sauce
Recipe
•
1 hr
Spicy Parmesan Breadsticks
Recipe
•
30 min
Cuban Burgers
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