March/April 2010

March / April

2010
Filter +
Bourbon-Brown Sugar Sauce
Published: March 2010
Bourbon-Brown Sugar Sauce
Serve this sauce with our Classic Bread Pudding.
Published: March 2010
Sautéed Cherry Tomato and Fresh Mozzarella Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Published: March 2010
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
Serve this topping with our Semolina Gnocchi or Creamy Parmesan Polenta recipes.
Published: March 2010
Bourbon and Cranberry Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
Published: March 2010
Fennel and Mustard Pan Sauce
Pair this simle pan sauce with our Pan-Seared Chicken Breasts.
Published: March 2010
Sweet-and-Sour Onion Relish Topping for Polenta
Our creamy Polenta is great on its own, but our sweet-and-sour onion relish topp…
Published: March 2010
Online Extra
Garlic Croutons
Croutons aren't just for salads.
Published: March 2010
Garlic Chips
Crispy garlic chips add a welcome flavor boost to soups.
Published: March 2010
Whole-Wheat Spaghetti with Cauliflower and Raisins
Tomato sauce is almost never the right choice for capitalizing on this pasta’s…
Rum Raisin Bread Pudding with Cinnamon
Published: March 2010
Rum Raisin Bread Pudding with Cinnamon
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Pecan Bread Pudding with Bourbon and Orange
Published: March 2010
Pecan Bread Pudding with Bourbon and Orange
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Published: March 2010
Whole-Wheat Spaghetti with Asparagus and Pancetta
Tomato sauce is almost never the right choice for capitalizing on this pasta’s …
Published: March 2010
Whole-Wheat Spaghetti with Zucchini and Sun-Dried Tomatoes
Tomato sauce is almost never the right choice for capitalizing on this pasta’s …
Published: March 2010
Stir-Fried Broccoli with Orange and Ginger
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Published: March 2010
Stir-Fried Broccoli with Hoisin and Five-Spice Powder
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Published: March 2010
Stir-Fried Broccoli with Oyster Sauce
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga) With Homemade Chorizo
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-…
Classic Bread Pudding
Published: March 2010
Classic Bread Pudding
Bread pudding started out as a frugal way to rejuvenate any old stale loaf. Coul…
Chewy Brownies
Published: March 2010
Chewy Brownies
Ever since box-mix brownies appeared on the scene, these industrially engineered…
Creamy Leek-Potato Soup
Published: March 2010
Creamy Leek-Potato Soup
Unfortunately, the very thing that makes this rustic soup a snap—the blender—als…
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Published: March 2010
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Tomato sauce is almost never the right choice for capitalizing on this pasta’s r…
Stir-Fried Broccoli with Chili-Garlic Sauce
Published: March 2010
Stir-Fried Broccoli with Chili-Garlic Sauce
Cranked-up heat and a flood of gloppy sauce render this Chinese-takeout standar…
Roasted Red Pepper, Hazelnut, and Thyme Relish
Published: March 2010
Roasted Red Pepper, Hazelnut, and Thyme Relish
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To …
Green Olive, Almond, and Orange Relish
Published: March 2010
Green Olive, Almond, and Orange Relish
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To …
Skillet-Roasted Fish Fillets
Published: March 2010
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Beef Stroganoff
Published: March 2010
Beef Stroganoff
The usual choice for stroganoff—tenderloin—makes for a bland (and expensive) dis…
Spicy Mexican Shredded Pork Tostadas (Tinga)
Published: March 2010
Spicy Mexican Shredded Pork Tostadas (Tinga)
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-t…
Lemon and Chive Pan Sauce
Published: March 2010
Lemon and Chive Pan Sauce
This sauce makes a tasty accompaniment to our Pan-Seared Chicken Breasts.
Pan-Seared Chicken Breasts
Published: March 2010
Pan-Seared Chicken Breasts
Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leath…

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine.If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and save 40% off the newstand price of $41.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.