Published: November 2001
Buttery ShortbreadA quick, foolproof technique produces shortbread that is miles ahead of the pack…
Published: November 2001
Tea-Infused Creme BruleeLots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Espresso Creme BruleeLots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Classic Creme BruleeLots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Beef WellingtonIs 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 AlmondsCooking the beans ahead saves time when you need it most-in the final moments be…
Published: November 2001
Green Beans with Toasted Hazelnuts and Brown ButterCooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Green Beans with Sauteed Shallots and VermouthCooking the beans ahead saves time when you need it most—in the final moments be…
Published: November 2001
Blanched Green BeansCooking the beans ahead saves time when you need
it most—in the final moments b…
Published: November 2001
Breakfast Strata with Potatoes, Rosemary, and FontinaThe right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Breakfast Strata with Sausage, Mushrooms, and Monterey JackThe right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Breakfast Strata with Spinach and GruyèreThe right blend of four staple ingredients—bread, eggs, cheese, and cream—produc…
Published: November 2001
Crescent RollsThese rich, buttery rolls can be prebaked, frozen, and then heated just before s…
Published: November 2001
Crisp-Skin High-Roast Butterflied Turkey with Sausage DressingCould we roast a turkey without having to call the fire department or drying out…
Published: November 2001
Buttered Cinnamon-Sugar CroutonsThese makes a nice garnish for our Silky Butternut Squash Soup.
Published: November 2001
Curried Butternut Squash Soup with Cilantro YogurtThe secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Published: November 2001
Silky Butternut Squash SoupThe secret to great butternut squash soup is to sauté the seeds and fibers to bu…
Published: November 2001
Monkfish Fra Diavolo with LinguineWe get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Scallops Fra Diavolo with LinguineWe get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Shrimp Fra Diavolo with LinguineWe get the best of the devil by flambéing the shrimp hot and fast and sautéing t…
Published: November 2001
Family-Style Creme BruleeLots of yolks, turbinado sugar, an instant-read thermometer, and a final chill a…
Published: November 2001
Red Wine for CookingDo distinctive flavor profiles come through once the wine is cooked down?
Published: November 2001
Coffee GrindersIt's more of a challenge to choose among available coffee grinders than it is to…
Buy the Winner
Published: December 2007
Creme BruleePreparing this classic restaurant dessert at home isn't hard. And it means you'l…
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
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.
