January/February 2003

January / February

2003
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Published: January 2003
Pan-Seared Pepper-Crusted Tuna Steaks
How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 p…
Ginger-Soy Sauce with Scallions
Published: January 2003
Ginger-Soy Sauce with Scallions
A savory sauce to accompany tuna steaks.
Pan-Seared Sesame-Crusted Tuna Steaks
Published: January 2003
Pan-Seared Sesame-Crusted Tuna Steaks
How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 p…
Rustic Italian Bread
Published: January 2003
Rustic Italian Bread
We set out to turn four basic ingredients—flour, water, yeast, and salt—into a c…
Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper
Published: January 2003
Stir-Fried Pork, Eggplant, and Onions with Garlic and Black Pepper
We wanted to make pork and vegetable stir-fries that had tender, flavorful pork …
Mashed Potatoes with Blue Cheese and Port-Caramelized Onions
Published: January 2003
Mashed Potatoes with Blue Cheese and Port-Caramelized Onions
Simple but bold flavor combinations breathe new life into this classic.
Crispy Roast Lemon Chicken
Published: January 2003
Crispy Roast Lemon Chicken
More than 30 chickens and 90 lemons later, we found that when it comes to great …
Mashed Potatoes with Smoked Paprika and Toasted Garlic
Published: January 2003
Mashed Potatoes with Smoked Paprika and Toasted Garlic
Simple but bold flavor combinations breathe new life into this classic
Yellow Cupcakes with Chocolate Ganache Frosting
Published: January 2003
Yellow Cupcakes with Chocolate Ganache Frosting
It turns out that the best cupcake recipe is also the easiest to make. And the r…
Chocolate Ganache Frosting
Published: January 2003
Chocolate Ganache Frosting
The richest chocolate frosting is even easier.
German Apple Pancake
Published: January 2003
German Apple Pancake
This Old World classic combines the best qualities of a popover and a pancake. C…
Baked Four-Cheese Pasta with Prosciutto and Peas
Published: January 2003
Baked Four-Cheese Pasta with Prosciutto and Peas
Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? W…
Baked Four-Cheese Pasta with Tomatoes and Basil
Published: January 2003
Baked Four-Cheese Pasta with Tomatoes and Basil
Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? W…
Creamy Baked Four-Cheese Pasta
Published: January 2003
Creamy Baked Four-Cheese Pasta
Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? W…
Mashed Potatoes with Smoked Cheddar and Grainy Mustard
Published: January 2003
Mashed Potatoes with Smoked Cheddar and Grainy Mustard
Simple but bold flavor combinations breathe new life into this classic
Sauteed Garlic-Lemon Spinach
Published: January 2003
Sauteed Garlic-Lemon Spinach
Quick cooking and a "squeeze" give this classic Italian side dish the texture an…
Spicy Stir-Fried Pork, Asparagus, and Onions with Lemon Grass
Published: January 2003
Spicy Stir-Fried Pork, Asparagus, and Onions with Lemon Grass
For winning stir-fries, use the right cut of pork and stir-fry in batches.
Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce
Published: January 2003
Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce
For winning stir-fries, use the right cut of pork and stir-fry in batches.
Mashed Potatoes with Scallions and Horseradish
Published: January 2003
Mashed Potatoes with Scallions and Horseradish
Simple but bold flavor combinations breathe new life into this classic

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