May/June 2003

May / June

2003
Filter +
Weeknight Pasta Bolognese
Weeknight Pasta Bolognese
Lush, decadent, even a little unctuous, Bolognese sauce is everything you could …
Published: May 2003
Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: May 2003
Asparagus, Watercress, and Carrot Salad with Thai Flavors
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: May 2003
Chicken Enchiladas with Red Chile Sauce
Chicken Enchiladas with Red Chile Sauce
Mexican cooking is notoriously time-consuming but delivers rich, deep flavors. C…
Published: May 2003
Toasted Orzo with Peas and Parmesan
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: May 2003
Toasted Orzo with Fennel, Orange, and Olives
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: May 2003
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic
A hybrid pan-roasting/braising technique updates this classic French dish, makin…
Published: May 2003
Classic Cobb Salad
Classic Cobb Salad
Use a traditional dressing in a nontraditional way to improve the flavors in thi…
Published: May 2003
Lemon Cheesecake
Lemon Cheesecake
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect ba…
Published: May 2003
Berry Coulis
Berry Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Published: May 2003
Mixed Berry Coulis
Mixed Berry Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Published: May 2003
Raspberry-Lime Coulis
Raspberry-Lime Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to…
Published: May 2003
Blueberry-Cinnamon Coulis
Blueberry-Cinnamon Coulis
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way t…
Published: May 2003
Blackberry Coulis with Melon Liqueur
Blackberry Coulis with Melon Liqueur
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to…
Published: May 2003
Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Cooked Eggs
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: May 2003
Chicken Enchiladas with Tomatillo Sauce
Mexican cooking is notoriously time-consuming but delivers rich, deep flavors. C…
Published: May 2003
Southwestern Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak…
Published: May 2003
Garlic, Ginger, and Soy Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: May 2003
Charcoal-Grilled Sirloin Steak Tips
Charcoal-Grilled Sirloin Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: May 2003
Gas-Grilled Sirloin Steak Tips
Gas-Grilled Sirloin Steak Tips
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Published: May 2003
Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
A quick sauté is the first step in creating salads with bold flavors and tender-…
Published: May 2003
Toasted Orzo with Bacon, Rosemary, and Peas
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Published: May 2003
Garlic and Herb Marinade for Steak Tips
An unusual marinade is the secret to transforming restaurant chain-style "steak …
Published: May 2003
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect b…
Published: May 2003
Triple Citrus Cheesecake
Triple Citrus Cheesecake
Lemon is a fickle flavor, and pairing it with cream cheese requires a perfect ba…
Published: May 2003
Lemon Curd
This recipe compliments a lemon cheesecake perfectly.
Published: May 2003
Dry Vermouth
Dry Vermouth
Could we find a bottle that would do double duty for cooking and cocktails?
Published: November 2017
Block Mozzarella
Block Mozzarella
What makes the best block? It all comes down to fat, moisture, and acid.
Published: April 2017
Buy the Winner
Tomato Paste
Tomato Paste
American cans versus Italian tubes: We find out what's really important when it …
Published: March 2019
Fine-Mesh Strainers
Fine-Mesh Strainers
These handy tools are useless unless they live up to their names.
Published: March 2017
Buy the Winner
Potholders
Potholders
Don't get burned by bad potholders. We tested nine sets to find two models that …
Published: April 2019
Buy the Winner
What Is a Steak Tip?
We tell you how to identify this cut of meat and how to shop for it. 
Published: May 2003
Pan Sauces 101
Just seared some steaks or cutlets? Don't wash that skillet! Here's how to use i…
Published: May 2003

Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine

copy-book-cover

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.

Or pay now and get a Free Gift!

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

OR

Your paid subscription will include all the benefits of Cooks's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions >

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.