Cook’s editors pick the magazine’s greatest hits, year by year, for this first-ever special digital issue*. Accompanying every must-have recipe is “Why This Recipe Works” information, as well as beautiful full-color photos.
Here’s a preview:
Best Pumpkin Pie (November/December 1993) Flaky crust, custardy filling, brandied whip cream.
Oven-Fried Bacon (January/February 1998) This recipe is a revelation, pure and simple.
Tomato and Mozzarella Tart (July/August 2003) Vine-ripened flavor on a flaky crust, hold the excess moisture.
Turtle Brownies (May/June 2006) Chewy and chocolaty, with tooth-sinking caramel and lots of pecans.
Classic Pot Roast (November/December 2010) The make-ahead option improves its already rich flavor.
Weeknight Roast Chicken (September/October 2011) No complicated trussing, no salting or brining, no rotating the bird.
Best Vegetarian Chili (November/December 2012) Deep, meaty flavor from walnuts, soy sauce, dried shiitake mushrooms, and tomatoes.
Smoky Pulled Pork on a Gas Grill (July/August 2014) Tricks for getting smoky flavor include a pan of water.
*PLEASE NOTE: To download or print this digital issue, simply click the blue download link found at the bottom of your order confirmation email. See sample below:
As shown at the bottom of your order confirmation email
Cook's Illustrated's Recipe of the Year 1993-2015
Downloadable PDF (download) <- Click here when you receive your confirmation email.