March/April 1998

March / April

1998
Filter +
Steamed Cauliflower
Steamed Cauliflower
Steaming brings out the fresh, sweet flavors, while browning and braising intens…
Published: March 1998
Steamed Cauliflower with Dill-Walnut Vinaigrette
Steamed Cauliflower with Dill-Walnut Vinaigrette
Steaming brings out the fresh, sweet flavors, while browning and braising intens…
Published: March 1998
Steamed Cauliflower with Bread Crumbs, Capers, and Chopped Egg
Steamed Cauliflower with Bread Crumbs, Capers, and Chopped Egg
Steaming brings out the fresh, sweet flavors, while browning and braising intens…
Published: March 1998
Chili Con Carne
Chili Con Carne
The secret is using large cubes of beef chuck and a mixture of fresh and oven-ro…
Published: March 1998
Smoky Chipotle Chili Con Carne
Smoky Chipotle Chili Con Carne
The secret is using large cubes of beef chuck and a mixture of fresh and oven-ro…
Published: August 2007
Chicken and Rice with Tomatoes, White Wine, and Parsley
Chicken and Rice with Tomatoes, White Wine, and Parsley
Here is how to solve the twin problems of unevenly cooked chicken and heavy, gre…
Published: March 1998
Chicken and Rice with Saffron, Peas, and Paprika
Chicken and Rice with Saffron, Peas, and Paprika
Here is how to solve the twin problems of unevenly cooked chicken and heavy, gre…
Published: March 1998
Chicken and Rice with Chile, Cilantro, and Lime
Chicken and Rice with Chile, Cilantro, and Lime
Here is how to solve the twin problems of unevenly cooked chicken and heavy, gre…
Published: March 1998
Chicken and Rice with Indian Spices
Chicken and Rice with Indian Spices
Here is how to solve the twin problems of unevenly cooked chicken and heavy, gre…
Published: March 1998
Chicken and Rice with Anchovies, Olives, and Lemon
Chicken and Rice with Anchovies, Olives, and Lemon
Here is how to solve the twin problems of unevenly cooked chicken and heavy, gre…
Published: March 1998
Oven Poached Whole Salmon
Oven Poached Whole Salmon
This simple method of poaching a whole salmon requires only aluminum foil and an…
Published: March 1998
Horseradish Sauce
A classic sauce to accompany a whole poached salmon.
Published: March 1998
Classic Poached Salmon Steaks
Classic Poached Salmon Steaks
While we prefer oven-poaching for whole salmon, salmon steaks are easily poache…
Published: March 1998
New England Clam Chowder
New England Clam Chowder
Here is an easy clam chowder that won't separate, is economical, and has rich, f…
Published: March 1998
Quick Pantry Clam Chowder
Quick Pantry Clam Chowder
Here is an easy clam chowder that won't separate, is economical, and has rich, f…
Published: March 1998
Browned and Braised Cauliflower with Garlic, Ginger, and Soy
Browning and braising intensify cauliflower's nutty taste.
Published: March 1998
Classic Grilled Cheese Sandwiches
Classic Grilled Cheese Sandwiches
Butter the bread rather than the skillet, grate the cheese, and cook over low he…
Published: March 1998
Grilled Fresh Mozzarella Sandwiches with Olive Paste and Roasted Red Peppers
Grilled Fresh Mozzarella Sandwiches with Olive Paste and Roasted Red Peppers
Butter the bread rather than the skillet, grate the cheese, and cook over low he…
Published: March 1998
The Best Banana Bread
The Best Banana Bread
Properly ripened bananas, a bit of yogurt, and the right mixing method create a …
Published: March 1998
Banana-Chocolate Bread
Properly ripened bananas, a bit of yogurt, and the right mixing method create a …
Published: March 1998
Banana-Coconut Bread with Macadamia Nuts
Properly ripened bananas, a bit of yogurt, and the right mixing method create a …
Published: March 1998
Orange-Spice Banana Bread
Properly ripened bananas, a bit of yogurt, and the right mixing method create a …
Published: March 1998
The Ultimate Flourless Chocolate Cake
The Ultimate Flourless Chocolate Cake
Just three ingredients--whipped whole eggs, a good-quality semisweet chocolate, …
Published: March 1998
Peanut Butter Cookies
Peanut Butter Cookies
The key to a peanutty cookie that is crisp on the edges and chewy in the center?…
Published: March 1998

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.