November / December
2009
Horseradish-Crusted Beef Tenderloin
We wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradi…
Published: November 2009
Toasted Oat Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Triple-Chocolate Mousse Cake
To rate a perfect 10, this triple-decker confection would need to lighten up and…
Published: November 2009
French Pork and White Bean Casserole (Cassoulet)
In France, this 700-year-old pork-and-bean casserole is a three-day production. …
Published: November 2009
Lemon Brown Butter
Serve this sauce as an accompaniment to our Pan-Seared Scallops.
Published: November 2009
Tomato-Ginger Sauce
Serve this sauce as an accompaniment to our Pan-Seared Scallops.
Published: November 2009
Sautéed Peas with Leeks and Tarragon
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sausage and Fennel Stuffing
For a moist, flavorful stuffing that could hold its own next to a perfect roast …
Published: November 2009
Sautéed Peas with Ham and Chives
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Crisp Roasted Potatoes
After weeks of testing, we discovered the secrets to the crispiest, creamiest ro…
Published: November 2009
Old-Fashioned Stuffed Turkey
We read up on American cookery to rescue a rare bird from the brink of extinctio…
Published: November 2009
Dried Fruit and Nut Stuffing for Old-Fashioned Stuffed Turkey
For a moist, flavorful stuffing that could hold its own next to a perfect roast …
Published: November 2009
Chocolate-Dipped Pistachio Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Horseradish Cream Sauce
Published: November 2009
Sautéed Peas with Mushrooms and Thyme
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Ginger Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Sautéed Peas with Coconut Milk and Cilantro
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Fennel
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Sautéed Peas with Shallot and Mint
To play up this legume’s sweet, delicate flavors, we began by skipping the heavy…
Published: November 2009
Best Shortbread
Achieving rich, buttery taste in this simple cookie is easy. But for the optimal…
Published: November 2009
Chicken Bouillabaisse
Could we take the garlicky fennel and saffron flavors of France’s most famous fi…
Published: November 2009
French Pork and White Bean Casserole (Cassoulet) with Duck Confit
Making homemade duck confit takes some extra time. But the effort is worth it fo…
Published: November 2009
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
