Explore delicious and reliable recipes in Cook’s Illustrated No. 144! This issue features techniques for perfectly seared pork chops, a quick weeknight bolognese, and a deep dive into slow cookers. Discover a creamy cauliflower gratin without cream, an easier gumbo recipe, and essential tips for using cast-iron skillets. Plus, enjoy recipes for French butter cake, Basque scrambled eggs, and warm winter salads. Includes a tasting of crushed tomatoes.

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