January/February 2004

January / February

2004
Filter +
Quick Homemade Chicken Stock
Quick Homemade Chicken Stock
Browning, sweating, and simmering small pieces of chopped chicken ekes out remar…
Published: January 2004
Pot-Au-Feu
Pot-Au-Feu
A French boiled dinner seems hopelessly out of date, but we thought it was worth…
Published: January 2004
Eggplant Parmesan
Eggplant Parmesan
Traditional recipes fry breaded eggplant in copious amounts of oil. Could we eli…
Published: January 2004
Garlic-Rosemary Roast Chicken with Jus
Garlic-Rosemary Roast Chicken with Jus
What is the secret to moist, tender roast chicken with robust—not raucous—garlic…
Published: January 2004
Garlic-Rosemary Roast Chicken with Potatoes
What is the secret to moist, tender roast chicken with robust--not raucous--gar…
Published: January 2004
Pasta with Sun-Dried Tomatoes, Ricotta, and Peas
Pasta with Sun-Dried Tomatoes, Ricotta, and Peas
Sun-dried tomatoes can be dry and overpowering. We set out to solve both problem…
Published: January 2004
Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto
Sun-dried tomatoes can be dry and overpowering. We set out to solve both problem…
Published: January 2004
Pasta with Green Olive-Sun-Dried Tomato Sauce and Toasted Bread Crumbs
Sun-dried tomatoes can be dry and overpowering. We set out to solve both problem…
Published: January 2004
Hearty Lentil Soup
Hearty Lentil Soup
Does a bowl of lentil soup sound about as inspiring as a serving of instant oatm…
Published: January 2004
Hearty Lentil Soup with Spinach
Hearty Lentil Soup with Spinach
Does a bowl of lentil soup sound about as inspiring as a serving of instant oatm…
Published: January 2004
Hearty Lentil Soup with Fragrant Spices
Hearty Lentil Soup with Fragrant Spices
Does a bowl of lentil soup sound about as inspiring as a serving of instant oatm…
Published: January 2004
Fish Meuniere with Browned Butter and Lemon
Fish Meuniere with Browned Butter and Lemon
This simple French restaurant classic deserves a place in the repertoire of any …
Published: January 2004
Fish Meuniere with Toasted Slivered Almonds
Fish Meuniere with Toasted Slivered Almonds
This simple French restaurant classic deserves a place in the repertoire of any …
Published: January 2004
Fish Meuniere with Capers
Fish Meuniere with Capers
This simple French restaurant classic deserves a place in the repertoire of any …
Published: January 2004
Oven Fries
Oven Fries
The savings in calories and fat are no reason to eat an oven fry--it has to tast…
Published: January 2004
Chocolate Sour Cream Bundt Cake
Chocolate Sour Cream Bundt Cake
Tired of great-looking chocolate Bundt cakes that are bland and boring? So were …
Published: January 2004
Tangy Whipped Cream
Tangy Whipped Cream
The combination of heavy cream, sour cream, light brown sugar, and vanilla creat…
Published: January 2004
Lightly Sweetened Raspberries
Try these on a chocolate bundt cake, on top of ice cream, or just with whipped …
Published: January 2004
Skillet Apple Brown Betty
Skillet Apple Brown Betty
This combination of apples, sugar, and buttered bread crumbs inevitably results …
Published: January 2004
Skillet Apple Brown Betty with Pecans and Dried Cranberries
Skillet Apple Brown Betty with Pecans and Dried Cranberries
This combination of apples, sugar, and buttered bread crumbs inevitably results …
Published: August 2007
Skillet Apple Brown Betty with Golden Raisins and Calvados
Skillet Apple Brown Betty with Golden Raisins and Calvados
This combination of apples, sugar, and buttered bread crumbs inevitably results …
Published: January 2004
Pasta with Sun-Dried Tomatoes, Cauliflower, and Thyme-Infused Cream
Sun-dried tomatoes can be dry and overpowering. We set out to solve both problem…
Published: January 2004
Rich Beef Broth
Rich Beef Broth
Most recipes skimp on the beef, but we found that a full 6 pounds of shanks is r…
Published: January 2016
Sweet Potato Oven Fries
Sweet Potato Oven Fries
The savings in calories and fat are no reason to eat an oven fry—it has to taste…
Published: January 2004
Dijon Mustard
Dijon Mustard
What traits guarantee a Dijon mustard that packs a wallop of clean heat and bala…
Published: March 2015
Buy the Winner
Frozen Straight-Cut French Fries
Frozen Straight-Cut French Fries
Homemade fries are not usually an option for weeknight cooking—but was there a f…
Published: June 2013
Meat Cleavers
Meat Cleavers
Traditional meat cleavers are built like medieval weapons. Could we find one fit…
Published: November 2017
Buy the Winner
Salt Storage Containers
Salt Storage Containers
Salt containers placed near the stove make it easy to season a steak or a pot of…
Published: May 2016
Buy the Winner
Lentils
What are the differences among the various types of lentils?
Published: January 2004

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.