January / February
1998Beef Barley Soup with Mushrooms and Thyme
Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few smal…
Published: January 1998
Beef Noodle Soup
Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few smal…
Published: January 1998
Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce
By cooking noodles and winter greens together, then adding the sauce, you can sa…
Published: January 1998
Oven-Fried Bacon
For perfectly crisp, evenly cooked bacon with no hassle, use the oven instead of…
Published: January 1998
Microwave Polenta
Unlike the stovetop method, microwave polenta does not require constant stirring…
Published: January 1998
Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce
By cooking noodles and winter greens together and then adding the sauce, you can…
Published: January 1998
Steamed Salmon Fillets
Can a microwave oven actually cook food or is it just an expensive tool for rehe…
Published: January 1998
Black Beans with Ham Hocks and Dry Sherry
For the most full-flavored beans, don't presoak, cook in liquid flavored with a …
Published: January 1998
Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce
By cooking noodles and winter greens together and then adding the sauce, you can…
Published: January 1998
Steamed Littleneck Clams
Can a microwave oven actually cook food or is it just an expensive tool for rehe…
Published: January 1998
Black Beans with Ham Hocks, Cilantro, and Lime
For the most full-flavored beans, don't presoak, cook in liquid flavored with a …
Published: January 1998
Steamers
Can a microwave oven actually cook food or is it just an expensive tool for rehe…
Published: January 1998
The Best Bran Muffins
Full-flavored, moist muffins require a mix of whole wheat and all-purpose flour,…
Published: January 1998
Classic Spaghetti and Meatballs
Buttermilk-soaked bread is the key to meatballs with a soft, creamy interior and…
Published: January 1998
Get America's best cooking magazine.
It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.