September / October
1994Wontons with Curried Chicken, Carrot, and Basil Filling
These savory wontons are filled with spiced chicken and carrots.
Published: September 1994
Broiled Butterflied Chicken with Parmesan, Lemon, and Red Pepper Flakes
Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faste…
Published: September 1994
Sauteed Pork Chops with White Wine Pan Sauce
For juicy, tender pork chops, sauté in a covered skillet, listen carefully to th…
Published: September 1994
Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce
Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faste…
Published: September 1994
Grilled Butterflied Chicken with Rosemary, Lemon, and Garlic
Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faste…
Published: September 1994
Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint
Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transfo…
Published: September 1994
Steamed Shao Mai with Shrimp, Ginger, and Sesame Filling
We fill our shao mai with pork, shrimp, and aromatics.
Published: September 1994
The Best Pie Dough - Double Crust 10-inch Regular or 9-inch Deep-Dish
To meet the home cook's most difficult challenge, we tested 35 variations of all…
Published: September 1994
Roasted Butterflied Chicken with Tarragon-Mustard Pan Sauce
Whether grilled, roasted, broiled, or sautéed, a butterflied chicken cooks faste…
Published: September 1994
Roasted Red and Yellow Pepper Sauce with Garlic
Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transfo…
Published: September 1994
Tender Greens with Cumin, Tomatoes, and Cilantro
For tender greens such as spinach, Swiss chard, and beet greens, a combination o…
Published: September 1994
The Best Pie Dough - 8- or 9-inch Single Pie Shell
To meet the home cook's most difficult challenge, we tested 35 variations of all…
Published: September 1994
Sauteed Pork Chops with Mustard and Capers
For juicy, tender pork chops, sauté in a covered skillet, listen carefully to th…
Published: September 1994
Broccoli-Anchovy Sauce with Ziti
Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transfo…
Published: September 1994
Escarole and White Bean Sauce with Garlic and Oregano
Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transfo…
Published: September 1994
Tender Greens with Soy and Sesame
For tender greens such as spinach, Swiss chard, and beet greens, a combination o…
Published: September 1994
Tender Greens with Indian Spices
For tender greens such as spinach, Swiss chard, and beet greens, a combination o…
Published: September 1994
Pan-Fried Potstickers with Sesame Beef and Cabbage Filling
Like traditional versions, these potstickers are pan-fried, steamed, and pan-fri…
Published: September 1994
The Best Pie Dough - Double-Crust 8- or 9-inch Pie
To meet the home cook's most difficult challenge, we tested 35 variations of all…
Published: September 1994
The Best Pie Dough - 10-inch Regular or 9-inch Deep-Dish Single Pie Shell
To meet the home cook's most difficult challenge, we tested 35 variations of all…
Published: September 1994
Sauteed Pork Chops with Pineapple Salsa
For juicy, tender pork chops, sauté in a covered skillet, listen carefully to th…
Published: September 1994
Tender Greens with Raisins and Almonds
For tender greens such as spinach, Swiss chard, and beet greens, a combination o…
Published: September 1994
Wilted and Sauteed Tender Greens
For tender greens such as spinach, Swiss chard, and beet greens, a combination o…
Published: September 1994
Master Recipe for Pickled Vegetables
A master pickling liquid makes dozens of quick pickles without canning.
Published: September 1994
Chile Dipping Sauce
This dipping sauce for Asian dumplings can be covered and refrigerated overnight…
Published: September 1994
Pear Brandy Custard Sauce
This is an excellent accompaniment to Pear and Dried Fruit Strudel.
Published: September 1994
Soy-Ginger Dipping Sauce
Match this dipping sauce with flavorful Asian-style dumplings.
Published: September 1994
Pear and Dried Fruit Strudel
In Richard Sax's updated recipe, flaky sour cream pastry evokes old-fashioned st…
Published: September 1994
Simple Pureed Parsnips
Extensive kitchen testing finds that pureeing is the best use for this often una…
Published: September 1994
Creamy Parsnip Puree with Shallots
Extensive kitchen testing finds that pureeing is the best use for this often una…
Published: September 1994
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