January/February 1996

January / February

1996
Filter +
Beef Stew with Tomatoes, Cinnamon, and Cloves
Beef Stew with Tomatoes, Cinnamon, and Cloves
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Thick and Chewy Chocolate Chip Cookies
Thick and Chewy Chocolate Chip Cookies
After testing 40 variations, we discover how to make a thick, chewy gourmet shop…
Published: January 1996
Pan-Braised Root Vegetables with Red Cabbage and Rosemary
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Braised Onions with Red Wine, Thyme, and Pancetta
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy
Braising enhances the deep flavors of winter squashes and root vegetables.
Published: January 1996
Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices
Braising enhances the deep flavors of winter's squashes and root vegetables.
Published: January 1996
Light and Fluffy Pancakes
Light and Fluffy Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Whole-Wheat Pancakes
Whole-Wheat Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Onion Relish for Gravlax
This relish adds a piquant element to gravlax.
Published: January 1996
Toasted Pecan Pancakes
Toasted Pecan Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Featherweight Pancakes
Featherweight Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk th…
Published: January 1996
Slow-Roasted Chicken
Slow-Roasted Chicken
After roasting 14 birds, we offer our two favorite methods.
Published: September 2011
Gravlax for a Crowd
Gravlax for a Crowd
Here's an easy method for wet-brining salmon fillets that ensures even, never sa…
Published: January 1996
Tarte Tatin
Tarte Tatin
The trick to perfect caramelization is standing apple quarters on edge.
Published: January 1996
Hearty Beef Stew
Hearty Beef Stew
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Beef Stew with Bacon, Mushrooms, and Pearl Onions
Beef Stew with Bacon, Mushrooms, and Pearl Onions
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Beef Stew with Tomatoes, Orange Zest, and Olives
Beef Stew with Tomatoes, Orange Zest, and Olives
Choose chuck, use a combination of broth and wine, and thicken at the beginning …
Published: January 1996
Cilantro Cream
Serve the cream in a small bowl along with cured or smoked fish or gravlax.
Published: January 1996

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.