September / October
1993Braised Veal Breast with Sausage, Olive, and Swiss Chard Stuffing
Veal breast is one of the most underrated and inexpensive cuts of meats. The cha…
Published: September 1993
Any-Fruit-Will-Do-Muffins with Streusel Toppings
Learn the secrets of making dramatic, high-capped muffins that stay tender.
Published: September 1993
Squash, Prosciutto, and Parmesan Filling for Pasta
In one hour, you can make ravioli, tortelli, or tortellini.
Published: September 1993
Brown Butter and Pine Nut Sauce
This simple, elegant sauce works nicely with squash- or spinach-filled pasta.
Published: September 1993
Garden Tomato Sauce
Carrots and onions give this sauce a sweetness that contrasts nicely with rich p…
Published: September 1993
Master Recipe for Pasta Dough
In one hour, you can make ravioli, tortelli, or tortellini.
Published: September 1993
Meat and Ricotta Filling with Basil for Pasta
In one hour, you can make ravioli, tortelli, or tortellini.
Published: September 1993
Twisted Tortelli
In one hour, you can make ravioli, tortelli, or tortellini.
Published: September 1993
Wild Mushroom Filling for Pasta
In one hour, you can make ravioli, tortelli, or tortellini.
Published: September 1993
Grilled Bread with Roasted Garlic and Fresh Tomato Sauce
For the sweetest, creamiest garlic, poach it in milk before roasting.
Published: September 1993
Garlic and Basil Roast Chicken with Lemon Pan Sauce
For the sweetest, creamiest garlic, poach it in milk before roasting.
Published: September 1993
Sauteed Chicken Breasts with Oaxacan-Style Sauce With Cloves and Cinnamon
High heat, perfect timing, and the right amount of oil and butter yield juicy an…
Published: September 1993
Master Recipe for Fruit Crisp
Make dozens of quick fruit desserts with these simple toppings.
Published: September 1993
Linguine with Garlic Cream Sauce
For the sweetest, creamiest garlic, poach it in milk before roasting.
Published: September 1993
Master Recipe for Roasted Garlic Puree
For the sweetest, creamiest garlic, poach it in milk before roasting.
Published: September 1993
Sauteed Chicken Breasts with Lemon-Caper Sauce
High heat, perfect timing, and the right amount of oil and butter yield juicy an…
Published: September 1993
Spinach and Ricotta Filling for Pasta
In one hour, you can make ravioli, tortelli, or tortellini.
Published: September 1993
Master Recipe for Basic Betty
Make dozens of quick fruit desserts with these simple toppings.
Published: September 1993
Big Bran Muffins with Raisins and Dates
Learn the secrets of making dramatic, high-capped muffins that stay tender.
Published: September 1993
Sauteed Chicken Breasts with Sherry-Cream Sauce with Mushrooms
High heat, perfect timing, and the right amount of oil and butter yield juicy an…
Published: September 1993
Master Recipe for Sauteed Chicken Breasts
High heat, perfect timing, and the right amount of oil and butter yield juicy an…
Published: September 1993
Peking Duck
Our recipe cuts down the drying time for a faster version of Peking duck.
Published: September 1993
Sauteed Chicken Breasts with Tomato-Basil Sauce with Capers
High heat, perfect timing, and the right amount of oil and butter yield juicy an…
Published: September 1993
Sautéed Chicken Breasts with Sweet and Sour Pan Sauce
High heat, perfect timing, and the right amount of oil and butter yield juicy an…
Published: September 1993
Sauteed Chicken Breasts with Peach Salsa
High heat, perfect timing, and the right amount of oil and butter yield juicy an…
Published: September 1993
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.
