March / April
2001Crispy Chocolate Chip Cookies
Three sweeteners and a slow but effective baking technique yield cookies with a …
Published: March 2001
Coconut Layer Cake
A triumvirate of coconut products puts maximum coconut flavor in this classic, t…
Published: March 2001
Pasta with Garlic and Oil—Aglio e Olio
The marriage of cooked and raw garlic as well as a generous splash of extra-virg…
Published: March 2001
Broiled Asparagus with Soy-Ginger Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Sauteed Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Published: March 2001
Asparagus with Tomato-Basil Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Creamy Mushroom Soup
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, cr…
Published: March 2001
Simple Broiled Asparagus
In fewer than 10 minutes, you can have both perfectly broiled asparagus.
Published: March 2001
Thai-Style Curried Chicken Fried Rice
For fried rice that is light and flavorful rather than sodden and greasy, cook t…
Published: March 2001
Sauteed Wild Mushrooms
For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl…
Published: March 2001
Asparagus with Lemon-Shallot Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Published: March 2001
Orange, Cinnamon, and Star Anise Glaze
This glaze delivers unconventional, but still compatible, flavors to a baked ham…
Published: March 2001
Fried Rice with Peas and Bean Sprouts
For fried rice that is light and flavorful, cook the ingredients in batches and …
Published: March 2001
Classic Stuffed Bell Peppers
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Published: March 2001
Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Warm-Spiced Pan Sauce with Currants and Almonds
This sauce adds extra flavors to turkey cutlets.
Published: March 2001
Apple Cider and Brown Sugar Glaze
This glaze works well with ham and roast pork.
Published: March 2001
Roast Fresh Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Coca-Cola Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Published: March 2001
Spicy Pineapple-Ginger Glaze
A glaze is one way to transform an uncured ham
into a succulent pork roast.
Published: March 2001
Get America's best cooking magazine.
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.