March/April 2004

March / April

2004
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Published: March 2004
Glazed Scones
We wanted light, tender scones with a buttery flavor and gentle sweetness.
Classic Brownies with Coconut-Pecan Topping
Published: March 2004
Classic Brownies with Coconut-Pecan Topping
These brownies have the flavors of German-chocolate cake.
Chocolate Glazed Mint-Frosted Brownies
Published: March 2004
Chocolate Glazed Mint-Frosted Brownies
These brownies have both a mint frosting and a chocolate glaze.
Spinach Lasagna with Mushrooms
Published: March 2004
Spinach Lasagna with Mushrooms
We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap …
Spinach Lasagna with Prosciutto
Published: March 2004
Spinach Lasagna with Prosciutto
We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap…
Classic Brownies
Published: March 2004
Classic Brownies
Whatever happened to the chewy, not-over-the-top chocolaty brownie from our chil…
Orange and Radish Salad with Arugula
Published: March 2004
Orange and Radish Salad with Arugula
Slice the oranges into small pieces and use lime juice to make a bold dressing.
Published: March 2004
Orange Jicama Salad with Sweet and Spicy Peppers
Slice the oranges into small pieces and use lime juice to make a bold dressing.
Pistachio Baklava with Cardamom and Rose Water
Published: March 2004
Pistachio Baklava with Cardamom and Rose Water
Part pastry, part confection, baklava often combines the downfalls of both: too …
Baklava
Published: March 2004
Baklava
Part pastry, part confection, baklava often combines the downfalls of both: too …
Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette
Published: March 2004
Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette
Slice the oranges into small pieces and use lime juice to make a bold dressing.
Spinach Lasagna
Published: March 2004
Spinach Lasagna
We dump the mozzarella, add cottage cheese, and soak no-boil noodles in hot tap…
Pissaladiere—Provencal Pizza
Published: March 2004
Pissaladiere—Provencal Pizza
Pissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy…
Pan-Seared Shrimp with Chipotle-Lime Glaze
Published: March 2004
Pan-Seared Shrimp with Chipotle-Lime Glaze
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Pan-Seared Shrimp with Ginger-Hoisin Glaze
Published: March 2004
Pan-Seared Shrimp with Ginger-Hoisin Glaze
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Pan-Seared Shrimp with Garlic-Lemon Butter
Published: March 2004
Pan-Seared Shrimp with Garlic-Lemon Butter
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Pan-Seared Shrimp
Published: March 2004
Pan-Seared Shrimp
We wanted shrimp that were well caramelized but still moist, briny, and tender.
Published: March 2004
Pork Chops with Brandy and Prunes
Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops…
Published: March 2004
Pork Chops with Mustard-Sage Sauce
Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops…
Easy Pork Chops
Published: March 2004
Easy Pork Chops
Dry and tough pork chops are the reality. Our dream was juicy, tender pork chops…
Yogurt Sauce
Published: March 2004
Yogurt Sauce
This sauce provides a cool contrast to Chicken Biryani.
Chicken Biryani
Published: March 2004
Chicken Biryani
Chicken biryani is a complicated (and often greasy) "gourmet" Indian dish. Chick…
Yeasted Waffles
Published: March 2004
Yeasted Waffles
Yes, yeasted waffles sound old-fashioned and they require an ounce of advance pl…

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