May/June 2000

May / June

2000
Filter +
Chewy, Fudgy Triple Chocolate Brownies
Chewy, Fudgy Triple Chocolate Brownies
Baking brownies with a moist, velvety texture, a hint of chew, and deep chocolat…
Published: May 2000
Quick and Easy Cream Biscuits
Quick and Easy Cream Biscuits
With high rise and light texture, biscuits made with a simple combination of hea…
Published: May 2000
Cream Biscuits with Fresh Herbs
Cream Biscuits with Fresh Herbs
With high rise and light texture, biscuits made with a simple combination of hea…
Published: May 2000
Diner-Style Home Fries
Diner-Style Home Fries
Diced, precooked Yukon gold potatoes make terrific home fries when sautéed in a …
Published: May 2000
Pasta with Garlic, Oil, and Toasted Bread Crumbs
Pasta with Garlic, Oil, and Toasted Bread Crumbs
Perhaps no simple kitchen task is accompanied by more tips and tricks than boili…
Published: May 2000
Fresh Berry Gratin
Fresh Berry Gratin
What could be simpler than buttered and sugared bread crumbs tossed over fresh b…
Published: May 2000
Creamy Green Pea Soup
Creamy Green Pea Soup
Partially ground frozen peas cooked with lettuce leaves make a quick, all-season…
Published: May 2000
Triple-Chocolate Espresso Brownies
Triple-Chocolate Espresso Brownies
Baking brownies with a moist, velvety texture, a hint of chew, and deep chocolat…
Published: May 2000
Cream Biscuits with Cheddar Cheese
Cream Biscuits with Cheddar Cheese
With high rise and light texture, biscuits made with a simple combination of hea…
Published: May 2000
Cream Biscuits with Crystallized Ginger
Cream Biscuits with Crystallized Ginger
With high rise and light texture, biscuits made with a simple combination of hea…
Published: May 2000
Deviled Eggs with Anchovy and Basil
Deviled Eggs with Anchovy and Basil
We set out to perfect this traditional picnic standby.
Published: May 2000
Charcoal-Grilled Beef Kebabs
Charcoal-Grilled Beef Kebabs
Using inexpensive beef, we set out to find a simple one-skewer recipe that cooke…
Published: May 2000
Deviled Eggs with Tuna, Capers, and Chives
Deviled Eggs with Tuna, Capers, and Chives
We set out to perfect this traditional picnic standby.
Published: May 2000
Southwestern Beef Kebabs
Southwestern Beef Kebabs
Most beef kebabs are disappointing, with overcooked meat and vegetables that are…
Published: May 2000
Beef Kebabs with Ginger and Soy Sauce
Beef Kebabs with Ginger and Soy Sauce
Using inexpensive beef, we set out to find a simple one-skewer recipe that cooke…
Published: May 2000
Gas-Grilled Beef Kebabs
Gas-Grilled Beef Kebabs
Using inexpensive beef, we set out to find a simple one-skewer recipe that cooke…
Published: May 2000
Cinnamon Swirl Cream Biscuits
Cinnamon Swirl Cream Biscuits
With high rise and light texture, biscuits made with a simple combination of hea…
Published: May 2000
Classic Deviled Eggs
Classic Deviled Eggs
We set out to perfect this traditional picnic standby.
Published: May 2000
Orange-Garlic Wet Rub
Orange-Garlic Wet Rub
This is an excellent rub for grilled pork tenderloin.
Published: May 2000
Fragrant Dry Spice Rub for Pork
Fragrant Dry Spice Rub for Pork
Pork tenderloin is often dry and bland. A fragrant spice rub adds flavor.
Published: May 2000
Ginger-Scallion Wet Rub
Ginger-Scallion Wet Rub
This rub is excellent on grilled pork tenderloin.
Published: May 2000

Get America's best cooking magazine.

copy-book-cover

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.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions