March / April
1996Clam Sauce with Tomatoes and Garlic
With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauc…
Published: March 1996
Steamed Mussel Sauce with Lemon and White Wine
With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauc…
Published: March 1996
Chicken Sausage with Apples and Sage
Making High-Quality Sausage without Fancy Equipment
Published: March 1996
Chicken Sausage with Mediterranean Flavors
We made high-quality sausage without the fancy equipment.
Published: March 1996
Quick Cooked Carrots with Butter and Parsley
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Hearty Chicken Noodle Soup
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle s…
Published: March 1996
Orange Compote with Star Anise
A compote is a chilled dish of fruit slowly cooked in a sugar syrup. Adding flav…
Published: March 1996
Stir-Fry with Ginger Sauce
We found that when cooking a stir-fry at home, a large preheated skillet was the…
Published: March 1996
Hearty Chicken Soup with Orzo and Spring Vegetables
A broth developed from an Edna Lewis recipe makes full-flavored chicken soup pos…
Published: March 1996
Hearty Chicken Soup with Shells, Tomatoes, and Zucchini
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle s…
Published: March 1996
Citrus Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Published: March 1996
Stir-Fry with Hot-and-Sour Sauce
We found that when cooking a stir-fry at home, a large preheated skillet was the…
Published: March 1996
Quick Cooked Carrots with Orange and Pistachios
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Butterscotch Cream Pie
We investigate each crucial component of these luscious pies--custard filling, p…
Published: March 1996
Rosemary Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Published: March 1996
Quick Cooked Carrots with Mustard-Brown Sugar Glaze
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Hearty Chicken Soup with Leeks, Wild Rice, and Mushrooms
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle s…
Published: March 1996
Vanilla Cream Pie
We investigate each crucial component of these luscious pies--custard filling, p…
Published: March 1996
Chocolate Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Published: March 1996
Quick Cooked Carrots with Vinegar and Thyme
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Almond Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Published: March 1996
Stir-Fry with Curry Sauce
We found that when cooking a stir-fry at home, a large preheated skillet was the…
Published: March 1996
Stir-Fry with Lemon Sauce
We found that when cooking a stir-fry at home, a large preheated skillet was the…
Published: March 1996
Tomato Sauce with Tuna and Green Olives
With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauc…
Published: March 1996
Angel Hair Pasta with Seared Scallops
For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed …
Published: March 1996
Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed …
Published: March 1996
Stir-Fry with Orange Sauce
We found that when cooking a stir-fry at home, a large preheated skillet was the…
Published: March 1996
Seared Scallops with Cilantro Pesto
For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed …
Published: March 1996
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