November/December 1998

November / December

1998
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Crisp Roast Duck with Orange Glaze
Published: November 1998
Crisp Roast Duck with Orange Glaze
The secret to delicious roast duck without a thick layer of fat is a two-step pr…
Almond or Hazelnut Crescent Cookies
Published: November 1998
Almond or Hazelnut Crescent Cookies
Superfine sugar and a combination of finely chopped and ground nuts yield tender…
Pecan or Walnut Crescent Cookies
Published: November 1998
Pecan or Walnut Crescent Cookies
Superfine sugar and a combination of finely chopped and ground nuts yield tender…
Published: November 1998
Orange Fallen Chocolate Cakes
This undercooked chocolate cake baked in a ramekin is a restaurant staple. Could…
Published: November 1998
Fallen Chocolate Cake
This undercooked chocolate cake baked in a ramekin is a restaurant staple. Could…
Published: November 1998
Individual Fallen Chocolate Cakes
This undercooked chocolate cake baked in a ramekin is a restaurant staple. Could…
Published: November 1998
Oven-Baked Bread Stuffing with Bacon and Apples
By using the right bread, getting the ratio of wet and dry ingredients just rig…
Published: November 1998
Oven-Baked Bread Stuffing with Ham, Pine Nuts, and Fennel
By using the right bread, getting the ratio of wet and dry ingredients just righ…
Published: November 1998
Oven-Baked Bread Stuffing with Sausage, Pecans, and Apricots
By using the right bread, getting the ratio of wet and dry ingredients just righ…
Published: November 1998
Oven-Baked Bread Stuffing with Sage and Thyme
By using the right bread, getting the ratio of wet and dry ingredients just righ…
Turkey Tetrazzini
Published: November 1998
Turkey Tetrazzini
Our Turkey Tetrazzini bakes in just 15 minutes, so the twice-cooked turkey isn’t…
Published: November 1998
Radicchio and Watercress Salad with Warm Fennel and Walnut Dressing
Hardy-textured greens with strong flavors create salads that can stand up to a w…
Published: November 1998
Arugula and Radicchio Salad with Warm Goat Cheese and Olive Dressing
Hardy-textured greens with strong flavors create salads that can stand up to a …
Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing
Published: November 1998
Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing
Hardy-textured greens with strong flavors create salads that can stand up to a w…
Published: November 1998
Pecan-Topped Sweet Potato Casserole
For a great side dish that doesn’t taste like a dessert, parboil the potatoes b…
Published: November 1998
Lemon-Bourbon Sweet Potato Casserole
For a great side dish that doesn’t taste like a dessert, parboil the potatoes b…
Published: November 1998
Orange Sweet Potato Casserole
For a great side dish that doesn’t taste like a dessert, parboil the potatoes b…
Published: November 1998
Maple Sweet Potato Casserole
For a great side dish that doesn’t taste like a dessert, parboil the potatoes b…
Published: November 1998
Sweet Potato Casserole With Ginger
For a great side dish that doesn’t taste like a dessert, parboil the potatoes b…
Published: November 1998
Rich Coffee Cake with Berry Filling
To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth…
Published: November 1998
Rich Coffee Cake with Apricot-Orange Filling
To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth…
Published: November 1998
Rich Coffee Cake with Sweet Cheese Filling
To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth…
Published: November 1998
Coffee Cake Icing
We developed this icing to make a perfect partner to rich, butter coffee cake.
Published: November 1998
Streusel Topping
The perfect topping for a traditional coffee cake.
Published: November 1998
Egg Wash
Add a bright sheen to pastry with this mixture.
Published: November 1998
Rich Coffee Cake Dough, Food Processor Version
To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth…
Published: November 1998
Rich Coffee Cake Dough
To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth…
Published: November 1998
Orange Glaze
For the best orange glaze, add a little lime juice.
Published: November 1998
Crisp Roast Duck with Port Wine Glaze
The secret to delicious roast duck without a thick layer of fat is a two-step pr…
Parsley Sauce with Cornichons and Capers
Published: March 2014
Parsley Sauce with Cornichons and Capers
This parsley sauce adds both color and vibrant flavors to beef tenderloin.
Roast Beef Tenderloin
Published: November 1998
Roast Beef Tenderloin
When you spend this much for a piece of meat, you want to be sure it comes out r…

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