November / December
1995
Roast Turkey with Giblet Pan Gravy
We find that with decreased brining strength and a lower oven temperature, the m…
Published: November 1995
Classic Genoise
Use clarified butter and mix cornstarch with flour to solve problems with this e…
Published: November 1995
Basic Braised Brussels Sprouts
Braising is the preferred way to prepare these "little cabbages," with microwavi…
Published: November 1995
Egg Pasta for Electric Pasta Machine
Tested recipes can eliminate the frustrating trial and error most cooks experien…
Published: November 1995
Triple Chocolate Chunk Pecan Pie
After patiently scouring dozens of recipes, we finally create a pie with silky s…
Published: November 1995
Fresh Herb Pasta
Tested recipes can eliminate the frustrating trial and error most cooks experien…
Published: November 1995
Buttermilk Pecan Pie with Raisins
After patiently scouring dozens of recipes, we finally create a pie with silky s…
Published: November 1995
Durum Wheat Pasta for Electric Pasta Maker
Tested recipes can eliminate the frustrating trial and error most cooks experien…
Published: November 1995
Maple Pecan Pie
After patiently scouring dozens of recipes, we finally create a pie with silky s…
Published: November 1995
Potato Gratin with Sweet Peppers and Tomatoes
For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid…
Published: November 1995
Apple Upside-Down Gingerbread
For the best version of this traditional cake, use light molasses, equal parts o…
Published: November 1995
Brussels Sprouts Braised in Cream
Braising is the preferred way to prepare these "little cabbages," with microwavi…
Published: November 1995
Glazed Brussels Sprouts with Chestnuts
Braising is the preferred way to prepare these "little cabbages," with microwavi…
Published: November 1995
Potato Gratin with Broth and Parmesan
For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid…
Published: November 1995
Spiced Apple Raisin Phyllo Triangles
To avoid cracking and sticking, thaw phyllo dough slowly, keep it at room temper…
Published: November 1995
Gingerbread with Dried Fruit
For the best version of this traditional cake, use light molasses, equal parts o…
Published: November 1995
Old-Fashioned Gingerbread
For the best version of this traditional cake, use light molasses, equal parts o…
Published: November 1995
Braised Brussels Sprouts with Tarragon-Mustard Butter
Braising is the preferred way to prepare these "little cabbages," with microwavi…
Published: November 1995
Perfect Pecan Pie
After patiently scouring dozens of recipes, we finally created a pie with silky-…
Published: November 1995
Orange Sauce for Gingerbread
Citrus complements gingerbread spices. This orange sauce offers a refreshing cha…
Published: November 1995
Brussels Sprouts with Garlic and Pine Nuts
Braising is the preferred way to prepare these "little cabbages," with microwavi…
Published: November 1995
Spinach, Leek, and Feta Phyllo Triangles
To avoid cracking and sticking, thaw phyllo dough slowly, keep it at room temper…
Published: November 1995
Spinach Pasta
Tested recipes can eliminate the frustrating trial and error most cooks experien…
Published: November 1995
Braised Brussels Sprouts with Nutmeg Scented White Sauce
Braising is the preferred way to prepare these "little cabbages," with microwavi…
Published: November 1995
Classic Potato Gratin
For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid…
Published: November 1995
Grand Marnier Cake with Neoclassic Orange Buttercream
Master baker Rose Beranbaum uses clarified butter and mixes cornstarch with flou…
Published: November 1995
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.
