September / October
2001Mustard-Balsamic Vinaigrette
To make an assertive but well-balanced vinaigrette, choose the mustard carefully…
Published: September 2001
Mustard and Roasted Garlic Vinaigrette
To make an assertive but well-balanced vinaigrette, choose the mustard carefully…
Published: September 2001
Mustard Vinaigrette with Lemon and Fines Herbes
To make an assertive but well-balanced vinaigrette, choose the mustard carefully…
Published: September 2001
Bouillabaisse Style Fish Stew
Could we make a richly scented seafood stew at home in two hours with supermarke…
Published: September 2001
Choosing Seafood for Bouillabaisse
We've found that the best bouillabaisse is made from a combination of three grou…
Published: September 2001
Classic Blueberry Muffins
Some like them big, bland, and coarse. We like them rich, moist, and dainty, wit…
Published: September 2001
Ginger-Glazed or Lemon-Glazed Blueberry Muffins
Some like them big, bland, and coarse. We like them rich, moist, and dainty, wit…
Published: September 2001
Cinnamon-Sugar-Dipped Blueberry Muffins
Some like them big, bland, and coarse. We like them rich, moist, and dainty, wit…
Published: September 2001
Rouille for Bouillabaisse
Bouillabaisse wouldn't be complete without this garlicky sauce.
Published: September 2001
Ratatouille
How do you transform an oily, bland vegetable stew into a brightly flavored rata…
Published: September 2001
Deviled Crisp Breaded Chicken Cutlets
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. B…
Published: September 2001
Crisp Breaded Chicken Cutlets with Parmesan (Chicken Milanese)
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. B…
Published: September 2001
Crisp Breaded Chicken Cutlets with Garlic and Oregano
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. B…
Published: September 2001
Steak au Poivre with Brandied Cream Sauce
Steak au poivre can be nothing more than uninspired skillet steak. We were after…
Published: September 2001
Spaghetti Alla Carbonara
Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and b…
Published: September 2001
Egg Advice
Does egg size or source make a difference in taste? And what about pasteurizatio…
Published: September 2001
Apple Cake
Some apple cakes turn out shellacked and inedible while others are eggy and sodd…
Published: September 2001
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.
