November/December 2000

November / December

2000
Filter +
Published: November 2000
Dark Chocolate Ganache
Making ganache in a food processor is a method that beats all others, in our op…
Published: November 2000
Espresso-Mascarpone Cream
Mascarpone's flavor—mildly sweet and refreshing—adds a unique taste to this cake…
Bittersweet Chocolate Roulade or Yule Log
Published: November 2000
Bittersweet Chocolate Roulade or Yule Log
We created a cake that is easy to roll but still moist, tender, and full of choc…
Quick Dutch Apple Crisp
Published: November 2000
Quick Dutch Apple Crisp
Many recipes for Dutch apple pie are lackluster, but this version, in which the …
Dutch Apple Pie
Published: November 2000
Dutch Apple Pie
Many recipes for Dutch apple pie are lackluster, but this version, in which the …
Published: November 2000
Spicy Turkey and Jasmine Rice Soup
To make a great soup with the leftover Thanksgiving bird, add one unusual ingred…
Published: November 2000
Turkey Soup with Potatoes, Linguica, and Kale
To make a great soup with the leftover Thanksgiving bird, add one unusual ingred…
Published: November 2000
Turkey Noodle Soup
To make a great soup with the leftover Thanksgiving bird, add one unusual ingred…
Published: November 2000
Basic Turkey Stock
To make a great soup with the leftover Thanksgiving bird, add one unusual ingred…
Pommes Anna
Published: November 2000
Pommes Anna
The secrets of foolproof pommes Anna, the classic and elegant French potato cake…
Rich and Velvety Shrimp Bisque
Published: November 2000
Rich and Velvety Shrimp Bisque
We take a circus of recipes and come up with a class act that relies on an unusu…
Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing
Published: November 2000
Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing
We solved the three classic problems with this holiday roast: tough, dry meat; d…
Roast Pork Loin with Apricot, Cherry, and Pecan Stuffing
Published: November 2000
Roast Pork Loin with Apricot, Cherry, and Pecan Stuffing
We solved the three classic problems with this holiday roast: tough, dry meat; d…
Roast Pork Loin with Apricot, Fig, and Pistachio Stuffing
Published: November 2000
Roast Pork Loin with Apricot, Fig, and Pistachio Stuffing
We solved the three classic problems with this holiday roast: tough, dry meat; d…
Published: November 2000
Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette
High heat, butter, and sugar transform underripe pears into the centerpieces of …
Published: November 2000
Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese
High heat, butter, and sugar transform underripe pears into the centerpieces of …
Published: November 2000
Roasted Pear and Beet Salad with Watercress and Blue Cheese
High heat, butter, and sugar transform underripe pears into the centerpieces of …
Roasted Pears
Published: November 2000
Roasted Pears
High heat, butter, and sugar transform underripe pears into the centerpieces of …
Golden Cornbread
Published: November 2000
Golden Cornbread
A great cornbread for stuffing.
Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage
Published: November 2000
Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage
For best flavor and texture, dry the cornbread, add a little half-and-half, and …
Cornbread and Sausage Stuffing
Published: November 2000
Cornbread and Sausage Stuffing
For best flavor and texture, dry the cornbread, add a little half-and-half, and …
Giblet Pan Gravy
Published: November 2000
Giblet Pan Gravy
You can start this gravy well ahead of time.
Roast Stuffed Crisped-Skin Turkey
Published: November 2000
Roast Stuffed Crisped-Skin Turkey
In our continuing search for the perfect roast turkey, we find a way to produce …
Roast Crisped-Skin Turkey
Published: November 2000
Roast Crisped-Skin Turkey
In our continuing search for the perfect roast turkey, we find a way to produce …

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.