March/April 2001

March / April

2001
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Coconut Layer Cake
Published: March 2001
Coconut Layer Cake
A triumvirate of coconut products puts maximum coconut flavor in this classic, t…
Thin, Crispy Chocolate Chip Cookies
Published: March 2001
Thin, Crispy Chocolate Chip Cookies
Three sweeteners and a slow but effective baking technique yield cookies with a …
Creamy Mushroom Soup
Published: March 2001
Creamy Mushroom Soup
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, cr…
Thai-Style Curried Chicken Fried Rice
Published: March 2001
Thai-Style Curried Chicken Fried Rice
For fried rice that is light and flavorful rather than sodden and greasy, cook t…
Fried Rice with Shrimp, Pork, and Peas
Published: March 2001
Online Extra
Fried Rice with Shrimp, Pork, and Peas
If you prefer your Chinese BBQ in fried rice, we've included two variations that…
Fried Rice with Peas and Bean Sprouts
Published: March 2001
Fried Rice with Peas and Bean Sprouts
For fried rice that is light and flavorful rather than sodden and greasy, cook t…
Pasta with Garlic and Oil—Aglio E Olio
Published: March 2001
Pasta with Garlic and Oil—Aglio E Olio
The marriage of cooked and raw garlic as well as a generous splash of extra-virg…
Warm-Spiced Pan Sauce with Currants and Almonds
Published: March 2001
Warm-Spiced Pan Sauce with Currants and Almonds
This sauce adds extra flavors to turkey cutlets.
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
Published: March 2001
Honey-Mustard and Tarragon Pan Sauce for Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry…
Sauteed Turkey Cutlets
Published: March 2001
Sauteed Turkey Cutlets
What’s the difference between a juicy, flavorful turkey cutlet and a tough, dry …
Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
Published: March 2001
Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Asparagus with Tomato-Basil Vinaigrette
Published: March 2001
Asparagus with Tomato-Basil Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Asparagus with Lemon-Shallot Vinaigrette
Published: March 2001
Asparagus with Lemon-Shallot Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Broiled Asparagus with Soy-Ginger Vinaigrette
Published: March 2001
Broiled Asparagus with Soy-Ginger Vinaigrette
In fewer than 10 minutes, you can have both perfectly broiled asparagus and one …
Simple Broiled Asparagus
Published: March 2001
Simple Broiled Asparagus
In fewer than 10 minutes, you can have both perfectly broiled asparagus.
Coca-Cola Ham
Published: March 2001
Coca-Cola Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Orange, Cinnamon, and Star Anise Glaze
Published: March 2001
Orange, Cinnamon, and Star Anise Glaze
This glaze delivers unconventional, but still compatible, flavors to a baked ha…
Spicy Pineapple-Ginger Glaze
Published: March 2001
Spicy Pineapple-Ginger Glaze
A glaze is one way to transform an uncured ham into a succulent pork roast.
Apple Cider and Brown Sugar Glaze
Published: March 2001
Apple Cider and Brown Sugar Glaze
This glaze works well with ham and roast pork.
Roast Fresh Ham
Published: March 2001
Roast Fresh Ham
The right brine, the right sequence of oven temperatures, and the right glaze tr…
Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil
Published: March 2001
Stuffed Bell Peppers with Chicken, Smoked Mozzarella, and Basil
We discovered a technique for producing soft, tender peppers that are still firm…
Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
Published: March 2001
Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
We discovered a technique for producing soft, tender peppers that are still firm…
Classic Stuffed Bell Peppers
Published: March 2001
Classic Stuffed Bell Peppers
We discovered a technique for producing soft, tender peppers that are still firm…
Published: March 2001
Sauteed Wild Mushrooms
For a great garnish to mushroom soup, float a few sautéed mushrooms in each bowl…
Published: March 2001
Garlic Varieties
What are the differences among garlic varieties?

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