March/April 1996

March / April

1996
Filter +
Published: March 1996
Butterscotch Cream Pie
We investigate each crucial component of these luscious pies--custard filling, p…
Published: March 1996
Banana Cream Pie
We investigate each crucial component of these luscious pies--custard filling, p…
Published: March 1996
Vanilla Cream Pie
We investigate each crucial component of these luscious pies--custard filling, p…
Published: March 1996
Orange Compote with Star Anise
A compote is a chilled dish of fruit slowly cooked in a sugar syrup. Adding fla…
Published: March 1996
Almond Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Published: March 1996
Chocolate Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Published: March 1996
Rosemary Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Published: March 1996
Citrus Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Madeleines
Published: March 1996
Madeleines
We find the best-tasting recipe for these classic French cake-cookies--and disco…
Stir Fry with Hot-and-Sour Sauce
Published: March 1996
Stir Fry with Hot-and-Sour Sauce
The most important rule for stir-frying at home is this: Don't use a wok. Woks a…
Stir Fry with Orange Sauce
Published: March 1996
Stir Fry with Orange Sauce
The most important rule for stir-frying at home is this: Don't use a wok. Woks a…
Stir Fry with Ginger Sauce
Published: March 1996
Stir Fry with Ginger Sauce
The most important rule for stir-frying at home is this: Don't use a wok. Woks a…
Stir Fry with Curry Sauce
Published: March 1996
Stir Fry with Curry Sauce
The most important rule for stir-frying at home is this: Don't use a wok. Woks a…
Published: March 1996
Quick Cooked Carrots with Vinegar and Thyme
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Quick Cooked Carrots with Mustard-Brown Sugar Glaze
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Quick Cooked Carrots with Orange and Pistachios
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Quick Cooked Carrots with Butter and Parsley
Braising, followed by sautéing in the same pan, produces carrots that are sweet,…
Published: March 1996
Hearty Chicken Soup with Leeks, Wild Rice, and Mushrooms
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle s…
Hearty Chicken Soup with Shells, Tomatoes, and Zucchini
Published: March 1996
Hearty Chicken Soup with Shells, Tomatoes, and Zucchini
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle s…
Hearty Chicken Soup with Orzo and Spring Vegetables
Published: March 1996
Hearty Chicken Soup with Orzo and Spring Vegetables
A broth developed from an Edna Lewis recipe makes full-flavored chicken soup pos…
Hearty Chicken Noodle Soup
Published: March 1996
Hearty Chicken Noodle Soup
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle s…
Published: March 1996
Chicken Sausage with Mediterranean Flavors
We made high-quality sausage without the fancy equipment.
Published: March 1996
Chicken Sausage with Apples and Sage
Making High-Quality Sausage without Fancy Equipment
Stir Fry with Lemon Sauce
Published: March 1996
Stir Fry with Lemon Sauce
The most important rule for stir-frying at home is this: Don't use a wok. Woks a…
Published: March 1996
Steamed Mussel Sauce with Lemon and White Wine
With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauc…
Published: March 1996
Clam Sauce with Tomatoes and Garlic
With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauc…
Published: March 1996
Tomato Sauce with Tuna and Green Olives
With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauc…
Published: March 1996
Seared Scallops with Cilantro Pesto
For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed …
Published: March 1996
Angel Hair Pasta with Seared Scallops
For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed …
Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
Published: March 1996
Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed …

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.