March / April
2000
Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
How do you get a crisp crust and a perfectly cooked interior?
Published: March 2000
Rustic Slow-Simmered Tomato Sauce with Pork
How do you get robust meaty flavor and thick, rich texture into a basic tomato s…
Published: March 2000
Spinach with Pancetta, White Beans, and Balsamic Vinegar
We discover that thick, tough supermarket spinach is often superior to delicate …
Published: March 2000
Spinach with Caramelized Onions, Pine Nuts, and Dried Apricots
We discover that thick, tough supermarket spinach is often superior to delicate …
Published: March 2000
Spinach with Sauteed Shallots and Goat Cheese
We discover that thick, tough supermarket spinach is often superior to delicate …
Published: March 2000
Classic Vanilla Buttercream Frosting
This frosting works well with a wide variety of cakes—including devil's food and…
Published: March 2000
Perfect Oatmeal
After making 50 batches of oatmeal, we make porridge worth eating again by using…
Published: March 2000
Honeyed Fig Topping with Vanilla and Cinnamon
This makes a great topping for our Perfect Oatmeal.
Published: March 2000
Classic Orange Buttercream Frosting
This frosting works well with a wide variety of cakes—including devil's food and…
Published: March 2000
Rice Pilaf with Currants and Pine Nuts
Traditional recipes insist that for a truly great pilaf you must soak or at leas…
Published: March 2000
Indian-Spiced Roast Boneless Leg of Lamb with Herbed Almond-Raisin Crust
How do you get a crisp crust and a perfectly cooked interior?
Published: March 2000
Indian-Spiced Rice Pilaf with Dates and Parsley
Traditional recipes insist that for a truly great pilaf you must soak or at leas…
Published: March 2000
Rice Pilaf with Vermicelli
Traditional recipes insist that for a truly great pilaf you must soak or at leas…
Published: March 2000
Moist and Tender Devil's Food Cake
The secrets to this moist, velvety chocolate cake are Dutch-processed cocoa, boi…
Published: March 2000
Classic Coffee Buttercream Frosting
This frosting works well with a wide variety of cakes—including devil's food and…
Published: March 2000
Spinach with Garlic Chips and Pepper Flakes
We discover that thick, tough supermarket spinach is often superior to delicate …
Published: March 2000
Tomato-Pork Sauce with Rosemary and Garlic
How do you get robust meaty flavor and thick, rich texture into a basic tomato s…
Published: March 2000
Tomato-Beef Sauce with Cinnamon, Cloves, and Parsley
How do you get robust meaty flavor and thick, rich texture into a basic tomato s…
Published: March 2000
Bakery-Style French Baguettes
Why bother making baguettes at home? Months of testing and research resulted in …
Published: March 2000
Crisp-Skin High-Roast Butterflied Chicken with Potatoes
High oven temperatures produce crisp, brown skin—as well as dry-as-cardboard bre…
Published: March 2000
Simple Rice Pilaf
Traditional recipes insist that for a truly great pilaf you must soak or at leas…
Published: March 2000
Chipotle Butter with Lime and Honey
Excellent with our Crisp-Skin High-Roast Butterflied Chicken with Potatoes.
Published: March 2000
Mustard-Garlic Butter with Thyme
This makes a great flavored butter for our Crisp-Skin High-Roast Butterflied Chi…
Published: March 2000
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.
