March/April 1999

March / April

1999
Filter +
Published: March 1999
Double Chocolate Pudding
For the silkiest texture and richest chocolate flavor, sift the dry ingredients…
Chocolate Cream Frosting
Published: March 1999
Chocolate Cream Frosting
We were looking for a moist, tender cake that was both foolproof and full flavor…
Yellow Layer Cake
Published: October 2011
Online Extra
Yellow Layer Cake
We were looking for a moist, tender cake that was both foolproof and full flavor…
Published: March 1999
Celery Root Salad with Apple, Caraway, and Horseradish
We discover how to avoid the twin problems of these salads--blandness and a dres…
Published: March 1999
Celery Root Salad with Red Onion, Mint, Orange, and Fennel Seed
We discover how to avoid the twin problems of these salads--blandness and a dres…
Published: March 1999
Celery Root Salad with Pear and Hazelnuts
We discover how to avoid the twin problems of these salads--blandness and a dres…
Published: March 1999
Celery Root Salad with Apple and Parsley
We discover how to avoid the twin problems of these salads--blandness and a dres…
Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage
Published: March 1999
Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage
The secret to making superquick, Asian-style noodle soups is to enliven canned c…
Hot and Sour Noodle Soup with Shrimp and Tomato
Published: March 1999
Hot and Sour Noodle Soup with Shrimp and Tomato
The secret to making superquick, Asian-style noodle soups is to enliven canned c…
Vietnamese-Style Beef Noodle Soup
Published: March 1999
Vietnamese-Style Beef Noodle Soup
The secret to making superquick, Asian-style noodle soups is to enliven canned c…
Quick Vietnamese-Style Broth
Published: March 1999
Quick Vietnamese-Style Broth
The secret to making superquick, Asian-style noodle soups is to enliven canned c…
Published: March 1999
Creamy Egg Salad with Bacon, Shallots, and Watercress
First we figured out the perfect dicing method, then we tried mixing eggs with …
Creamy Egg Salad with Capers and Anchovies
Published: March 1999
Creamy Egg Salad with Capers and Anchovies
First we figured out the perfect dicing method, then we tried mixing eggs with e…
Curried Egg Salad
Published: March 1999
Curried Egg Salad
First we figured out the perfect dicing method, then we tried mixing eggs with e…
Egg Salad with Radish, Scallions, and Dill
Published: March 1999
Egg Salad with Radish, Scallions, and Dill
First we figured out the perfect dicing method, then we tried mixing eggs with e…
Classic Egg Salad
Published: March 1999
Classic Egg Salad
First we figured out the perfect dicing method, then we tried mixing eggs with e…
Published: March 1999
Spaghetti with Green and Black Olives
Finely pressed or minced garlic is the key to a flavorful pasta sauce that can b…
Published: March 1999
Linguine with Walnuts, Garlic, and Oil
Finely pressed or minced garlic is the key to a flavorful pasta sauce that can b…
Published: March 1999
Linguine with Pecorino and Black Pepper
Finely pressed or minced garlic is the key to a flavorful pasta sauce that can b…
Published: March 1999
Spaghetti with Fried Capers and Anchovies
Finely pressed or minced garlic is the key to a flavorful pasta sauce that can b…
Published: March 1999
Linguine with Lemon and Pine Nuts
Finely pressed or minced garlic is the key to a flavorful pasta sauce that can b…
Hearty Ham and Split Pea Soup with Potatoes
Published: March 1999
Hearty Ham and Split Pea Soup with Potatoes
An agreeably cheap cut of pork proved to be the secret to a modern but full-flav…
Simple Chicken Fricassee with Peas and Carrots
Published: March 1999
Simple Chicken Fricassee with Peas and Carrots
Almost entirely forgotten by modern cooks, this simple dish of chicken poached i…
Simple Chicken Fricassee with Mushrooms and Onions
Published: March 1999
Simple Chicken Fricassee with Mushrooms and Onions
Almost entirely forgotten by modern cooks, this simple dish of chicken poached i…
Ham and Split Pea Soup with Caraway
Published: March 1999
Ham and Split Pea Soup with Caraway
An agreeably cheap cut of pork proved to be the secret to a modern but full-flav…

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.