January / February
2002Cider-Braised Belgian Endive with Apples
Add a pinch of sugar and stick to the stovetop for
tender braised endive with m…
Published: January 2002
Caramelized Onion Sauce with White Wine
Caramelized onions can take hours to make and often turn out stringy, dry, or ch…
Published: January 2002
Caramelized Onion Jam with Dark Rum
Caramelized onions can take hours to make and often turn out stringy, dry, or ch…
Published: January 2002
Classic Beef Stroganoff
This retro Russian dish may look like a stew, but it's actually a quick saute th…
Published: January 2002
Braised Belgian Endive
Add a pinch of sugar and stick to the stovetop for tender braised endive with mu…
Published: January 2002
Braised Belgian Endive with Bacon and Cream
Add a pinch of sugar and stick to the stovetop for tender braised endive with mu…
Published: January 2002
Molasses Spice Cookies with Orange Essence
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
Published: January 2002
Southeast Asian–Style Spring Rolls with Shrimp
We set out to produce light, fresh, and easy-to-make spring rolls. These feature…
Published: January 2002
Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil
Follow these simple steps to transform canned tuna and a few other staples into …
Published: January 2002
Peanut Dipping Sauce
This sauce is gently spicy and sweet—a perfect accompaniment to Southeast Asian …
Published: January 2002
Soft and Chewy Molasses Spice Cookies
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
Published: January 2002
Pasta and Tomato Tuna Sauce with Garlic and Mint
Follow these simple steps to transform canned tuna and a few other staples into …
Published: January 2002
Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley
Follow these simple steps to transform canned tuna and a few other staples into …
Published: January 2002
Crisp Breaded Pork Cutlets
Tender cutlets in a crisp crust-rather than greasy disks-are a sure thing when y…
Published: January 2002
Molasses Spice Cookies with Dark Rum Glaze
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
Published: January 2002
Bittersweet Chocolate Sauce
We developed this recipe for profiteroles but it works as well on ice cream.
Published: January 2002
Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil
Follow these simple steps to transform canned tuna and a few other staples into …
Published: January 2002
Southeast Asian–Style Spring Rolls
We set out to produce light, fresh, and easy-to-make spring rolls. These feature…
Published: January 2002
The Best Can Openers
Home cooks have strong opinions about this simple, essential tool. What’s the be…
Published: February 2023
Buy the WinnerPate a Choux—Cream Puff Paste
Not just the pastry basis for profiteroles, pate a choux is also used in eclairs…
Published: January 2002
Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)
Tender cutlets in a crisp crust are a sure thing when you know the two keys to p…
Published: January 2002
Egg Noodles
We use these noodles for many of our favorite comfort foods, from chicken soup t…
Published: October 2018
Buy the Winner
Profiteroles
Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles ar…
Published: January 2002
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.
