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September/October 2000
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September/October 2000
January/February 2003
March/April 2018
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Recipes
27 results
All-Purpose Caramel Sauce
4.14
(75)
136
quick
Broiled Salmon with Mustard and Crisp Dilled Crust
4.34
(15)
6
vegetarian
Garlic Mashed Potatoes
4.51
(10)
18
make ahead
vegetarian
The Ultimate Vegetable Stock
4.55
(11)
11
Cognac and Mustard Pan Sauce
3.79
(10)
4
quick
Pan-Seared Steaks
4.25
(8)
4
quick
Porcini Mushroom and Marsala Pan Sauce with Rosemary
3.7
(10)
6
Chicken Cacciatore with Portobellos and Sage
4.06
(15)
18
Chicken Cacciatore with White Wine and Tarragon
4.43
(7)
9
Fresh Corn Chowder
4.49
(23)
43
Grand Marnier Souffle
4.26
(8)
14
quick
Broiled Salmon with Spicy Citrus-Cilantro Paste and Crisp Crust
4.67
(3)
5
make ahead
Caramel Sauce with Dark Rum
4.38
(8)
4
vegetarian
Garlic Mashed Potatoes with Smoked Gouda and Chives
4.8
(5)
7
quick
Red Wine Pan Sauce with Mustard and Thyme
4.2
(5)
2
Grand Marnier Souffle with Shaved Chocolate
4
(1)
3
quick
Broiled Salmon with Chutney and Crisp Spiced Crust
1
(1)
1
vegetarian
Grilled Marinated Portobellos with Tarragon
4
(1)
2
vegetarian
Charcoal-Grilled Marinated Portobello Mushrooms
5
(1)
vegetarian
Gas-Grilled Marinated Portobello Mushrooms
3.43
(7)
3
Kahlúa Soufflé with Ground Espresso
make ahead
Orange-Espresso Caramel Sauce
make ahead
vegetarian
Risotto with Vegetable Stock
make ahead
Coconut-Ginger Caramel Sauce
Grilled Portobello and Arugula Salad with Bacon and Blue Cheese
1
vegetarian
Stuffed Tomatoes with Parmesan, Garlic, and Basil
1
vegetarian
Stuffed Tomatoes with Goat Cheese, Olives, and Oregano