July / August
2000
Grilled Peppers with Sherry Vinegar, Green Olives, and Capers
A medium-hot fire and some light dressings turn varied mixes of onions, peppers,…
Published: July 2000
Gas Grill-Roasted Whole Chicken
Rub the bird with spices and flip it just once for crisp, bronzed skin and flavo…
Published: July 2000
Fragrant Dry Spice Rub
Rub a chicken with this dry spice rub and flip it just once for crisp, bronzed s…
Published: July 2000
Citrus-Cilantro Wet Spice Rub
Rub the bird with spices and flip it just once for crisp, bronzed skin and flavo…
Published: July 2000
Grilled Hamburgers with Garlic, Chipotles, and Scallions
Burgers often come off the grill tough, dry, and bulging in the middle. To our s…
Published: July 2000
Charcoal-Grilled Hamburgers
Burgers often come off the grill tough, dry, and bulging in the middle. To our s…
Published: July 2000
Grilled Hamburgers with Porcini Mushrooms and Thyme
Burgers often come off the grill tough, dry, and bulging in the middle. To our s…
Published: July 2000
Gas-Grilled Hamburgers
Burgers often come off the grill tough, dry, and bulging in the middle. To our s…
Published: July 2000
Fresh Pineapple Margaritas
Put away that blender. For the ultimate margarita, mix premium tequila with fres…
Published: July 2000
Fresh Raspberry Margaritas
Put away that blender. For the ultimate margarita, mix premium tequila with fres…
Published: July 2000
Stuffed Zucchini With Tomatoes and Jack Cheese
Preroasting readies the squash for hearty fillings and a fast finish.
Published: July 2000
Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles
Preroasting readies the squash for hearty fillings and a fast finish.
Published: July 2000
Stuffed Zucchini with Curried Lamb, Mango, and Currants
Preroasting readies the squash for hearty fillings and a fast finish.
Published: July 2000
Rice Salad with Cherry Tomatoes, Parmesan, Peas, and Ham
For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it,…
Published: July 2000
Creamy Corn Pudding
Precooked corn and a brief reduction of heavy cream result in a pudding that is …
Published: July 2000
Boiled Rice for Rice Salad
For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it,…
Published: July 2000
Rice Salad with Oranges, Olives, and Almonds
For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it,…
Published: July 2000
Grilled Onion and Tomato Salad
The sweetness of grilled onions is an excellent foil for the acidity of the toma…
Published: July 2000
Rice Salad with Pineapple, Jicama, and Pumpkin Seeds
For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it,…
Published: July 2000
Grilled Hamburgers with Cognac, Mustard, and Chives
Burgers often come off the grill tough, dry, and bulging in the middle. To our s…
Published: July 2000
Grilled Eggplant Salad with Thai Flavors
A medium-hot fire and some light dressings turn varied mixes of onions, peppers,…
Published: July 2000
Curried Rice Salad with Cauliflower, Mango, and Cashews
For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it,…
Published: July 2000
The Best Fresh Margaritas
Put away that blender. For the ultimate margarita, mix premium tequila with fres…
Published: July 2000
Grill-Roasted Whole Chicken with Barbecue Sauce
Rub the bird with spices and flip it just once for crisp, bronzed skin and flavo…
Published: July 2000
Classic Panna Cotta
What makes this simple chilled Italian cream great? Balanced proportions, sound …
Published: July 2000
Simple Sweet and Tangy Barbecue Sauce
How can you make a quick, all-purpose barbecue sauce from pantry ingredients wit…
Published: July 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.
