May/June 2001

May / June

2001
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Chocolate Cream Pie with Cookie Crust
Published: May 2001
Chocolate Cream Pie with Cookie Crust
Two kinds of chocolate and Oreo cookies produce a pie with rich chocolate flavor…
Blueberry-Rhubarb Fool with Fresh Ginger
Published: May 2001
Blueberry-Rhubarb Fool with Fresh Ginger
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 …
Strawberry-Rhubarb Fool
Published: May 2001
Strawberry-Rhubarb Fool
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 …
Rhubarb Fool
Published: May 2001
Rhubarb Fool
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 …
Published: May 2001
Sesame-Soy-Glazed Baby Bok Choy
For best flavor, stir-fry or braise—don’t blanch or steam.
Published: May 2001
Bok Choy Braised with Shiitake Mushrooms
For best flavor, stir-fry or braise—don’t blanch or steam.For best flavor, stir-…
Published: May 2001
Bok Choy Braised with Garlic
For best flavor, stir-fry or braise—don’t blanch or steam.For best flavor, stir-…
Published: May 2001
Stir-Fried Bok Choy with Oyster Sauce and Garlic
For best flavor, stir-fry or braise—don’t blanch or steam.
Published: May 2001
Stir-Fried Bok Choy with Soy Sauce and Ginger
For best flavor, stir-fry or braise—don’t blanch or steam.
Published: May 2001
Perfect Cheese Omelet with Sauteed Red Bell Pepper Filling wih Mushroom and Onion
Melting the cheese without overcooking the eggs is just one problem we solved in…
Perfect Cheese Omelet with Bacon, Onion, and Scallion Filling
Published: May 2001
Perfect Cheese Omelet with Bacon, Onion, and Scallion Filling
Melting the cheese without overcooking the eggs is just one problem we solved in…
Perfect Cheese Omelet with Sauteed Mushroom and Thyme Filling
Published: May 2001
Perfect Cheese Omelet with Sauteed Mushroom and Thyme Filling
Melting the cheese without overcooking the eggs is just one problem we solved in…
Perfect Cheese Omelet
Published: May 2001
Perfect Cheese Omelet
Melting the cheese without overcooking the eggs is just one problem we solved in…
Four-Vegetable Soup
Published: May 2001
Four-Vegetable Soup
For a quick, fresh-tasting soup, we use only four vegetables and souped-up comme…
Tuna Salad with Cauliflower, Jalapeno, and Cilantro
Published: May 2001
Tuna Salad with Cauliflower, Jalapeno, and Cilantro
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Tuna Salad with Lime and Horseradish
Published: May 2001
Tuna Salad with Lime and Horseradish
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Curried Tuna Salad with Apples and Currants
Published: May 2001
Curried Tuna Salad with Apples and Currants
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Tuna Salad with Balsamic Vinegar and Grapes
Published: May 2001
Tuna Salad with Balsamic Vinegar and Grapes
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
Classic Tuna Salad
Published: May 2001
Classic Tuna Salad
Three simple steps eliminate the twin problems of tuna salad: watery texture and…
The Ultimate Crispy Fried Chicken
Published: May 2001
The Ultimate Crispy Fried Chicken
To solve the problem of leathery, underseasoned fried chicken, we brined and the…
Madeira Pan Sauce with Mustard and Anchovies
Published: May 2001
Madeira Pan Sauce with Mustard and Anchovies
This sauce was inspired by one served in a Paris bistro, where the menu includes…
Bacon-Wrapped Filet Mignon
Published: May 2001
Bacon-Wrapped Filet Mignon
For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the ri…
Pan-Seared Filet Mignon
Published: May 2001
Pan-Seared Filet Mignon
For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the ri…
Spicy Sichuan Noodles with Shiitake Mushrooms
Published: May 2001
Spicy Sichuan Noodles with Shiitake Mushrooms
This rich, flavorful Chinese dish can be made without exotic ingredients.
Spicy Sichuan Noodles—Dan Dan Mian
Published: May 2001
Spicy Sichuan Noodles—Dan Dan Mian
This rich, flavorful Chinese dish can be made without exotic ingredients.
Published: May 2001
Bok Choy
How do you cook bok choy? What are the differences among its varieties?

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