November/December 2001

November / December

2001
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Buttery Shortbread
Published: November 2001
Buttery Shortbread
A quick, foolproof technique produces shortbread that is miles ahead of the pack…
Tea-Infused Creme Brulee
Published: November 2001
Tea-Infused Creme Brulee
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Espresso Creme Brulee
Published: November 2001
Espresso Creme Brulee
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Classic Creme Brulee
Published: November 2001
Classic Creme Brulee
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Beef Wellington
Published: November 2001
Beef Wellington
Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—p…
Published: November 2001
Green Beans with Buttered Bread Crumbs and Almonds
Cooking the beans ahead saves time when you need it most-in the final moments be…
Green Beans with Toasted Hazelnuts and Brown Butter
Published: November 2001
Green Beans with Toasted Hazelnuts and Brown Butter
Cooking the beans ahead saves time when you need it most—in the final moments be…
Green Beans with Sauteed Shallots and Vermouth
Published: November 2001
Green Beans with Sauteed Shallots and Vermouth
Cooking the beans ahead saves time when you need it most—in the final moments be…
Blanched Green Beans
Published: November 2001
Blanched Green Beans
Cooking the beans ahead saves time when you need it most—in the final moments b…
Breakfast Strata with Potatoes, Rosemary, and Fontina
Published: November 2001
Breakfast Strata with Potatoes, Rosemary, and Fontina
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
Published: November 2001
Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Breakfast Strata with Spinach and Gruyère
Published: November 2001
Breakfast Strata with Spinach and Gruyère
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Crescent Rolls
Published: November 2001
Crescent Rolls
These rich, buttery rolls can be prebaked, frozen, and then heated just before s…
Turkey Gravy
Published: November 2001
Turkey Gravy
Make this gravy up to three days ahead.
Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing
Published: November 2001
Crisp-Skin High-Roast Butterflied Turkey with Sausage Dressing
Could we roast a turkey without having to call the fire department or drying out…
Published: November 2001
Buttered Cinnamon-Sugar Croutons
These makes a nice garnish for our Silky Butternut Squash Soup.
Published: November 2001
Curried Butternut Squash Soup with Cilantro Yogurt
The secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Silky Butternut Squash Soup
Published: November 2001
Silky Butternut Squash Soup
The secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Published: November 2001
Monkfish Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Scallops Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Shrimp Fra Diavolo with Linguine
Published: November 2001
Shrimp Fra Diavolo with Linguine
We get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Family-Style Creme Brulee
Published: November 2001
Family-Style Creme Brulee
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Red Wine for Cooking
Do distinctive flavor profiles come through once the wine is cooked down?
Coffee Grinders
Published: November 2001
Coffee Grinders
It's more of a challenge to choose among available coffee grinders than it is to…
Buy the Winner
Creme Brulee
Published: December 2007
Creme Brulee
Preparing this classic restaurant dessert at home isn't hard. And it means you'l…

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