March/April 2006

March / April

2006
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Multigrain Bread
Published: March 2006
Multigrain Bread
Some multigrain bread is better suited to propping open a door than making a san…
Old-Fashioned Chocolate Layer Cake
Published: March 2006
Old-Fashioned Chocolate Layer Cake
What ever happened to those towering slices of chocolate cake slathered with bil…
Published: March 2006
Pan-Roasted Broccoli with Creamy Gruyêre Sauce
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Pan-Roasted Broccoli with Spicy Southeast Asian Flavors
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Pan-Roasted Broccoli with Lemon Browned Butter
Published: March 2006
Online Extra
Pan-Roasted Broccoli with Lemon Browned Butter
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Glazed Pork Chops with Asian Flavors
Published: March 2006
Glazed Pork Chops with Asian Flavors
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Glazed Pork Chops with German Flavors
Published: March 2006
Glazed Pork Chops with German Flavors
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Cider-Glazed Pork Chops
Published: March 2006
Cider-Glazed Pork Chops
Thin boneless chops cook up dry and bland, but their convenience is enticing. Co…
Scallion Dipping Sauce
Published: March 2006
Scallion Dipping Sauce
Can you really make great Chinese-restaurant dumplings at home? We wanted a li…
Pork and Cabbage Dumplings—Wor Tip
Published: March 2006
Pork and Cabbage Dumplings—Wor Tip
Can you really make great Chinese-restaurant dumplings at home? We wanted a ligh…
Garlic-Roasted Leg of Lamb
Published: March 2006
Garlic-Roasted Leg of Lamb
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Marinara Sauce
Published: March 2006
Marinara Sauce
Could we make a sauce with complex but fresh flavors—from scratch—in less than a…
Chicken Kiev
Published: March 2006
Chicken Kiev
Crisply breaded and packed with herb butter, this Russian transplant was a star …
Blue Cheese Chive Butter
Published: March 2006
Blue Cheese Chive Butter
This is an excellent accompaniment to Pepper-Crusted Filet Mignon.
Port Cherry Reduction Sauce
Published: March 2006
Port Cherry Reduction Sauce
This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.
Pepper-Crusted Filet Mignon
Published: March 2006
Pepper-Crusted Filet Mignon
Black peppercorns bring a welcome flavor boost—but also a punishing blast of hea…
Lemon Panna Cotta
Published: March 2006
Online Extra
Lemon Panna Cotta
What makes this simple chilled Italian cream great? Balanced proportions, sound …
Flaky Buttermilk Biscuits with Parmesan
Published: March 2006
Online Extra
Flaky Buttermilk Biscuits with Parmesan
How do you get tender, flaky biscuits with truly distinctive layers? It's a pres…
Published: March 2006
Online Extra
Pan-Roasted Broccoli with Tomatoes and Curry
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Pan-Roasted Broccoli
Published: March 2006
Pan-Roasted Broccoli
Pan-roasting works beautifully for many vegetables. So what's the problem with b…
Published: March 2006
Roasted Garlic Jus
Forget mint sauce—this is all you need to serve with a perfectly-roasted leg of …

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