September/October 2000

September / October

2000
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Gas-Grilled Marinated Portobello Mushrooms
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Stuffed Tomatoes with Parmesan, Garlic, and Basil
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out exces…
Published: September 2000
Stuffed Tomatoes with Goat Cheese, Olives, and Oregano
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out exces…
Published: September 2000
Caramel Sauce with Dark Rum
A no-stir method produces a user-friendly, rich caramel sauce.
Published: September 2000
Garlic Mashed Potatoes
Garlic Mashed Potatoes
Cook the potatoes whole and in their skins, add the right dairy in the right ord…
Published: September 2000
Red Wine Pan Sauce with Mustard and Thyme
Red Wine Pan Sauce with Mustard and Thyme
A quick pan sauce to serve with pan-seared steaks.
Published: September 2000
Garlic Mashed Potatoes with Smoked Gouda and Chives
Garlic Mashed Potatoes with Smoked Gouda and Chives
Cook the potatoes whole and in their skins, add the right dairy in the right ord…
Published: September 2000
The Ultimate Vegetable Stock
The Ultimate Vegetable Stock
Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of…
Published: September 2000
Charcoal-Grilled Marinated Portobello Mushrooms
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the v…
Published: September 2000
Broiled Salmon with Mustard and Crisp Dilled Crust
Broiled Salmon with Mustard and Crisp Dilled Crust
Two-stage broiling yields the perfect texture, and a surprise ingredient makes t…
Published: September 2000
Chicken Cacciatore with White Wine and Tarragon
Chicken Cacciatore with White Wine and Tarragon
We found a way to make this Italian-American dish so it has moist meat and a sil…
Published: September 2000
Chicken Cacciatore with Portobellos and Sage
Chicken Cacciatore with Portobellos and Sage
We found a way to make this Italian-American dish so it has moist meat and a sil…
Published: September 2000
Grilled Portobello and Arugula Salad with Bacon and Blue Cheese
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Broiled Salmon with Chutney and Crisp Spiced Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the v…
Published: September 2000
Kahlúa Soufflé with Ground Espresso
Kahlúa Soufflé with Ground Espresso
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: September 2000
Orange-Espresso Caramel Sauce
A no-stir method produces a user-friendly, rich caramel sauce.
Published: September 2000
Grilled Marinated Portobellos with Tarragon
The secret to great grilled portobello mushrooms is marinating, wrapping in foil…
Published: September 2000
Coconut-Ginger Caramel Sauce
A no-stir method produces a user-friendly, rich caramel sauce.
Published: September 2000
Risotto with Vegetable Stock
Risotto with Vegetable Stock
Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of…
Published: September 2000
Grand Marnier Souffle
Grand Marnier Souffle
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: September 2000
Pan-Seared Steaks
Pan-Seared Steaks
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: September 2000
Fresh Corn Chowder
Fresh Corn Chowder
This fresh-tasting chowder--which some may call a soup--uses grated corn as a th…
Published: September 2000
Cognac and Mustard Pan Sauce
Cognac and Mustard Pan Sauce
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: September 2000
Porcini Mushroom and Marsala Pan Sauce with Rosemary
Porcini Mushroom and Marsala Pan Sauce with Rosemary
Can you make a rich, thick, restaurant-style pan sauce for steak using canned br…
Published: September 2000
Grand Marnier Souffle with Shaved Chocolate
Grand Marnier Souffle with Shaved Chocolate
Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, rich…
Published: September 2000

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