November / December
1996Green Beans and Mushrooms Braised in Cream
Boil or braise depending on the beans' age and toughness.
Published: November 1996
Baked Sweet Potatoes
For moist flesh and soft, lightly caramelized skin, oil the potatoes before baki…
Published: November 1996
Savory Mashed Sweet Potatoes
For moist flesh and soft, lightly caramelized skin, oil the potatoes before baki…
Published: November 1996
Glazed Baked Country Ham
We find that only older hams need to be soaked before cooking and that baking an…
Published: November 1996
Mussels Steamed in White Wine with Curry and Basil
To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mu…
Published: November 1996
Southern Spoon Bread
For light, tender spoon bread, choose finely ground cornmeal and use beaten egg …
Published: November 1996
Mussels Steamed in White Wine with Tomato and Basil
To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mu…
Published: November 1996
Southern Spoon Bread with Cheddar Cheese
For light, tender spoon bread, choose finely ground cornmeal and use beaten egg …
Published: November 1996
Lemon-Poppy Seed Cookies
We found that dough rolled three times does indeed bake into a tougher cookie. S…
Published: November 1996
Steamed Mussels with Ginger and Scallions
To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mu…
Published: November 1996
Mussels Steamed in White Wine
To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mu…
Published: November 1996
Pear Salad with Arugula, Walnuts and Gorgonzola
Winter fruits combine with other ingredients to make substantial, flavorful sala…
Published: November 1996
Citrus Salad with Bitter Greens and Parmesan Shavings
Winter fruits combine with other ingredients to make substantial, flavorful sala…
Published: November 1996
Pureed Carrot Soup with Nutmeg
For vegetable soups with fresher flavor, use a high proportion of vegetables, co…
Published: November 1996
Grape and Feta Salad with Rosemary
Winter fruits combine with other ingredients to make substantial, flavorful sala…
Published: November 1996
Pureed Broccoli Soup with Basil
For vegetable soups with fresher flavor, use a high proportion of vegetables, co…
Published: November 1996
Apple-Cranberry Salad with Creamy Lemon Vinaigrette
Winter fruits combine with other ingredients to make substantial, flavorful sala…
Published: November 1996
Simmered Country Ham
We find that only older hams need to be soaked before cooking and that baking an…
Published: November 1996
Green Beans with Toasted Walnuts and Tarragon
Boil or braise depending on the beans' age and toughness.
Published: November 1996
Pureed Butternut Squash Soup with Ginger
For vegetable soups with fresher flavor, use a high proportion of vegetables, co…
Published: November 1996
Apple-Beet Salad with Creamy Dill Dressing
Winter fruits combine with other ingredients to make substantial, flavorful sala…
Published: November 1996
Creamy Potato Soup with Chives
For vegetable soups with fresher flavor, use a high proportion of vegetables, co…
Published: November 1996
Pureed Cauliflower Soup with Coriander
For vegetable soups with fresher flavor, use a high proportion of vegetables, co…
Published: November 1996
Classic Trifle
For perfect texture, taste, and appearance, bake your custard in a very shallow …
Published: November 1996
Green Beans Braised in Tomatoes
Boil or braise depending on the beans' age and toughness.
Published: November 1996
Green Beans with Bacon and Onion
Boil or braise depending on the beans' age and toughness.
Published: November 1996
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