May/June 2007

May / June

2007
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Mango Chutney
Published: May 2007
Mango Chutney
We sampled four supermarket brands to see which we liked best.
Frozen Herbs
Published: May 2007
Frozen Herbs
Can this product be reasonably substituted for fresh herbs?
Curry Powder
Published: May 2007
Curry Powder
Blends can vary dramatically, even within the mild or sweet category.
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Garam Masala
Published: May 2007
Garam Masala
Our winner is not only traditional, but also widely available.
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Skillet Penne with Sausage and Spinach
Published: May 2007
Skillet Penne with Sausage and Spinach
Pasta dinners don't have to be labor intensive—they can easily be tasty suppers…
Published: May 2007
Bacon, Potato, and Cheddar Frittata for Two
More challenging to cook properly than a regular thin frittata, a thick, hearty…
Published: May 2007
Lighter Oven-Fried Fish
What's the allure of fried fish? For starters, it tastes great. But it can be aw…
Sticky Buns with Pecans for Freezing
Published: May 2007
Sticky Buns with Pecans for Freezing
These bakery favorites are often too sweet, too big, too rich, and just too much…
Published: May 2007
Online Extra
Garlic-Roasted Leg of Lamb for a Gas Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Online Extra
Garlic-Roasted Leg of Lamb for a Charcoal Grill
Few roasts make as grand an entrance as roasted leg of lamb, but its charms quic…
Published: May 2007
Online Extra
Stir-Fried Sichuan Broccoli
This tangy, spicy dish offers an exotic change of pace from everyday broccoli. W…
Four-Cheese Lasagna with Artichokes and Prosciutto
Published: May 2007
Online Extra
Four-Cheese Lasagna with Artichokes and Prosciutto
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Indian-Style Cilantro-Mint Chutney
Published: May 2007
Indian-Style Cilantro-Mint Chutney
This is a flavorful twist on the conventional mango chutney served with curry.
Published: May 2007
Remoulade
The flavor of capers define this classic companion to fish.
Thai Chili Butter for Pan-Seared Steaks
Published: May 2007
Online Extra
Thai Chili Butter for Pan-Seared Steaks
Beware—this compound butter is spicy.
Tequila-Poblano Pan Sauce for Pan-Seared Steak
Published: May 2007
Online Extra
Tequila-Poblano Pan Sauce for Pan-Seared Steak
Both the tequila and poblano give this pan sauce a southwestern flair.
Sun-Dried Tomato Relish for Pan-Seared Steak
Published: May 2007
Online Extra
Sun-Dried Tomato Relish for Pan-Seared Steak
Relishes are not common accompaniments to steak, but the earthy flavor of sun-…
Better Bran Muffins
Published: May 2007
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store.
New York-Style Crumb Cake
Published: May 2007
New York-Style Crumb Cake
We wanted to bring this New York classic home—but not from the supermarket.
Asparagus Omelet with Roasted Peppers and Garlic
Published: May 2007
Online Extra
Asparagus Omelet with Roasted Peppers and Garlic
How do you make a sturdy omelet that isn't tough?
Asparagus Omelet with Black Forest Ham and Mustard
Published: May 2007
Asparagus Omelet with Black Forest Ham and Mustard
How do you make a sturdy omelet that isn't tough?
Asparagus Omelet
Published: May 2007
Asparagus Omelet
How do you make a sturdy omelet that isn't tough?
Mojo Marinade for Steaks
Published: May 2007
Online Extra
Mojo Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Mole Marinade for Steaks
Published: May 2007
Mole Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Southeast Asian Marinade for Steaks
Published: May 2007
Southeast Asian Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Honey Mustard Marinade for Steaks
Published: May 2007
Honey Mustard Marinade for Steaks
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Better Than A-1 Steak Marinade
Published: May 2007
Better Than A-1 Steak Marinade
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. …
Four-Cheese Lasagna
Published: May 2007
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
Published: May 2007
Onion Relish for Curry
This relish adds to the bold flavors of our Vegetable Curry or Tandoori Chicken.
Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
Published: May 2007
Indian-Style Curry with Sweet Potatoes, Green Beans, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Korean Grilled Short Ribs for Gas Grill—Kalbi
Published: May 2007
Korean Grilled Short Ribs for Gas Grill—Kalbi
Koreans know how to take tough short ribs and transform them into tender barbec…
Korean Grilled Short Ribs for a Charcoal Grill—Kalbi
Published: May 2007
Korean Grilled Short Ribs for a Charcoal Grill—Kalbi
Koreans know how to take tough short ribs and transform them into tender barbecu…
Spicy Italian-Style Chicken with Sausage, Peppers, and Onions
Published: May 2007
Spicy Italian-Style Chicken with Sausage, Peppers, and Onions
This Italian-American skillet dish makes a great weeknight meal—once you solve t…
Gas-Grilled Blackened Red Snapper
Published: May 2007
Gas-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Charcoal-Grilled Blackened Red Snapper
Published: May 2007
Charcoal-Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…
Red Wine-Mushroom Pan Sauce
Published: May 2007
Red Wine-Mushroom Pan Sauce
A quick sauce to accompany pan-seared steak.
Pan-Seared Thick-Cut Strip Steaks
Published: May 2007
Pan-Seared Thick-Cut Strip Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Square Cake Pans
Published: May 2007
Square Cake Pans
A square cake pan is a kitchen essential, but should you buy a glass, nonstick, …
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When to Salt Steaks
Published: May 2007
When to Salt Steaks
You should salt steaks well in advance or right before cooking. Why? This time-l…
Importance of Allowing Steaks to Rest
Published: May 2007
Importance of Allowing Steaks to Rest
Don't be tempted to skip this final step. Cutting into your steaks too early mea…
Differences Between Grades of Beef
Published: May 2007
Differences Between Grades of Beef
American beef is classified into three grades according to fat content: prime, …
Prepping Steaks for Cooking
Published: May 2007
Prepping Steaks for Cooking
You'll need to slice thick-cut rib eye, strip, and tenderloin steaks into just t…
Cuts of Steak
Published: May 2007
Cuts of Steak
Beefy flavor comes from the fat in the meat, so when comparing different cuts, y…
Pan-Seared Thick-Cut Steaks
Published: May 2007
Pan-Seared Thick-Cut Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and…
Avoiding Overmixing the Batter
Published: May 2007
Avoiding Overmixing the Batter
Quick bread and muffin recipes often include a warning not to overmix the batter…
Slicing Sirloin Tip or Skirt Steak
Published: May 2007
Slicing Sirloin Tip or Skirt Steak
Sirloin tip and skirt steak can both be a little tough if you don't slice them p…
Slicing Flank Steak Against the Grain
Published: May 2007
Slicing Flank Steak Against the Grain
Flank steak can be a little tough unless you slice it properly. You want to be s…
Preparing a Charcoal Grill for Cooking Steaks
Published: May 2007
Preparing a Charcoal Grill for Cooking Steaks
Many of our grilling recipes call for a two-level fire. But what is a two-level …
Better Bran Muffins
Published: May 2007
Better Bran Muffins
We wanted a bran muffin that didn't require a trip to the health food store. Our…
Substituting All-Purpose Flour for Cake Flour
Published: May 2007
Substituting All-Purpose Flour for Cake Flour
Cake flour contains less protein than more common all-purpose flour. Here's why…
Preparing Cake Pans
Published: May 2007
Preparing Cake Pans
A little extra foil or parchment paper makes removing a cake from its baking pan…
Selecting a Cake Pan
Published: May 2007
Selecting a Cake Pan
When choosing a baking pan, it's important to consider both the shape and materi…
New York-Style Crumb Cake
Published: May 2007
New York-Style Crumb Cake
We wanted to bring this New York classic home, but not from the supermarket. The…
Asparagus Omelet
Published: May 2007
Asparagus Omelet
How do you make a sturdy, ingredient-filled omelet that isn't tough? One of the …
Soaking No-Boil Lasagna Noodles
Published: May 2007
Soaking No-Boil Lasagna Noodles
When using no-boil noodles in lasagna, try soaking the noodles to prevent them f…
Four-Cheese Lasagna
Published: May 2007
Four-Cheese Lasagna
Choosing the right cheeses for this elegant lasagna is a good first step. Knowin…
How to Tame Curry that is Too Spicy
Published: May 2007
How to Tame Curry that is Too Spicy
You can tame the heat of chiles both before and after adding them to the curry. …
Chopping Cauliflower
Published: May 2007
Chopping Cauliflower
Cutting a cauliflower into even florets isn't hard. You'll want to remove the gr…
Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas
Published: May 2007
Indian-Style Curry with Potatoes, Cauliflower, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. …
Buying Ribs
Published: May 2007
Buying Ribs
It's difficult to find the style of short ribs traditionally used in Kalbi in Am…
Preventing Flare-Ups on the Grill
Published: May 2007
Preventing Flare-Ups on the Grill
Flare ups should be avoided whenever possible. There are a few easy steps you ca…
Korean Grilled Short Ribs - Kalbi
Published: May 2007
Korean Grilled Short Ribs - Kalbi
Koreans know how to take tough short ribs and transform them into tender barbecu…
Selecting a Chef's Knife
Published: May 2007
Selecting a Chef's Knife
Do you need an 8-inch or a 10-inch knife, or both? It depends on what you use yo…
Cutting Bone-In Chicken Breasts
Published: May 2007
Cutting Bone-In Chicken Breasts
Cutting bone-in meat can seem daunting, but it isn't difficult if you use the ri…
Browning Chicken
Published: May 2007
Browning Chicken
Many of our recipes call for chicken to be browned. Getting the skin properly br…
Italian Chicken with Sausage and Peppers
Published: May 2007
Italian Chicken with Sausage and Peppers
Once you solve the problems of greasy sauce and flabby skin, this Italian-Americ…
Scoring Fish
Published: May 2007
Scoring Fish
Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly …
Flipping Fish on the Grill
Published: May 2007
Flipping Fish on the Grill
Losing a fillet through the grates is an expensive mistake. To avoid it, begin b…
Grilled Blackened Red Snapper
Published: May 2007
Grilled Blackened Red Snapper
Transferring blackened fish from a cast-iron skillet to a grill may keep your ki…

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