November / December
2001
Green Beans with Sauteed Shallots and Vermouth
Cooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Silky Butternut Squash Soup
The secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Published: November 2001
Crescent Rolls
These rich, buttery rolls can be prebaked, frozen, and then heated just before s…
Published: November 2001
Espresso Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Tea-Infused Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Family-Style Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Buttered Cinnamon-Sugar Croutons
These makes a nice garnish for our Silky Butternut Squash Soup.
Published: November 2001
Blanched Green Beans
Cooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Classic Beef Wellington
Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—p…
Published: November 2001
Green Beans with Toasted Hazelnuts and Brown Butter
Cooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Green Beans with Buttered Bread Crumbs and Almonds
Cooking the beans ahead saves time when you need it most-in the final moments be…
Published: November 2001
Scallops Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Monkfish Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Buttery Shortbread
A quick, foolproof technique produces shortbread that is miles ahead of the pack…
Published: November 2001
Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing
Could we roast a turkey without having to call the fire department or drying out…
Published: November 2001
Shrimp Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Red Wine for Cooking
Do distinctive flavor profiles come through once the wine is cooked down?
Published: November 2001
Breakfast Strata with Potatoes, Rosemary, and Fontina
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Curried Butternut Squash Soup with Cilantro Yogurt
The secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Published: November 2001
Classic Crème Brûlée
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Breakfast Strata with Spinach and Gruyère
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
The Best Blade Grinders of 2023
Mornings can be difficult; grinding coffee should be easy, fast, and fuss-free. …
Published: February 2019
Buy the Winner
Crème Brûlée
Preparing this classic restaurant dessert at home isn't hard. And it means you'l…
Published: December 2007
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.