January/February 2002

January / February

2002
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Published: June 2008
Spring Roll Wrappers
Which are the best wrappers to use for spring rolls? 
Published: January 2002
Onion Varieties
Which onions give the best caramelized flavor?
Published: January 2002
Cider-Braised Belgian Endive with Apples
Add a pinch of sugar and stick to the stovetop for tender braised endive with m…
Molasses Spice Cookies with Orange Essence
Published: January 2002
Molasses Spice Cookies with Orange Essence
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar…
Molasses Spice Cookies with Dark Rum Glaze
Published: January 2002
Molasses Spice Cookies with Dark Rum Glaze
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
Soft and Chewy Molasses Spice Cookies
Published: January 2002
Soft and Chewy Molasses Spice Cookies
Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar.…
Profiteroles
Published: January 2002
Profiteroles
Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles ar…
Published: January 2002
Bittersweet Chocolate Sauce
We developed this recipe for profiteroles but it works as well on ice cream.
Published: January 2002
Pate a Choux—Cream Puff Paste
Not just the pastry basis for profiteroles, pate a choux is also used in eclairs…
Published: January 2002
Braised Belgian Endive with Bacon and Cream
Add a pinch of sugar and stick to the stovetop for tender braised endive with m…
Braised Belgian Endive
Published: January 2002
Braised Belgian Endive
Add a pinch of sugar and stick to the stovetop for tender braised endive with mu…
Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil
Published: January 2002
Pasta and Sicilian-Style Tuna Sauce with Raisins, Green Olives, and Basil
Follow these simple steps to transform canned tuna and a few other staples into …
Pasta and Tomato Tuna Sauce with Garlic and Mint
Published: January 2002
Pasta and Tomato Tuna Sauce with Garlic and Mint
Follow these simple steps to transform canned tuna and a few other staples into …
Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil
Published: January 2002
Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil
Follow these simple steps to transform canned tuna and a few other staples into …
Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley
Published: January 2002
Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley
Follow these simple steps to transform canned tuna and a few other staples into …
Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)
Published: January 2002
Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)
Tender cutlets in a crisp crust-rather than greasy disks-are a sure thing when y…
Crisp Breaded Pork Cutlets
Published: January 2002
Crisp Breaded Pork Cutlets
Tender cutlets in a crisp crust-rather than greasy disks-are a sure thing when y…
Classic Beef Stroganoff
Published: January 2002
Classic Beef Stroganoff
This retro Russian dish may look like a stew, but it's actually a quick saute th…
Caramelized Onion Jam with Dark Rum
Published: January 2002
Caramelized Onion Jam with Dark Rum
Caramelized onions can take hours to make and often turn out stringy, dry, or ch…
Caramelized Onion Sauce with White Wine
Published: January 2002
Caramelized Onion Sauce with White Wine
Caramelized onions can take hours to make and often turn out stringy, dry, or ch…
Published: January 2002
Peanut Dipping Sauce
This sauce is gently spicy and sweet—a perfect accompaniment to Southeast Asian …
Southeast Asian-Style Spring Rolls With Shrimp
Published: January 2002
Southeast Asian-Style Spring Rolls With Shrimp
Restaurant spring rolls often feature gummy noodles, soggy rice paper, and sacc…
Southeast Asian-Style Spring Rolls
Published: January 2002
Southeast Asian-Style Spring Rolls
Restaurant spring rolls often feature gummy noodles, soggy rice paper, and sacch…

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