Cook's Illustrated, May-June 2008
Description
How to Grill T-Bones (In Search of the Perfect Crust)
Ultimate Stuffed Chicken Breasts
Veggie Broth Tasting
Reinventing Poached Salmon
Creamy Tomato Pasta Sauce
Rating Madolines (Faster and Better Than a Knife)
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Tags
Recipes
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Berry Fool (page 25)
Not yet reviewed!
Serves 6
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Charcoal-Grilled Porterhouse or T-Bone Steaks (page 7)
Not yet reviewed!
Serves 4 to 6, followed by a variation for gas grilling.
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Mexican Pulled Pork (page 13)
Not yet reviewed!
Serves 6, with recipe for "Tortillas and Garnishes."
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Oatmeal Cake with Broiled Icing (page 23)
Not yet reviewed!
Makes one 8-inch square cake.
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Pasta with Creamy Tomato Sauce (page 15)
Not yet reviewed!
Serves 4
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Poached Salmon with Herb and Caper Vinaigrette (page 11)
Not yet reviewed!
Serves 4, followed by a variation with Dill and Sour Cream Sauce.
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Restaurant-Style Hummus (page 19)
Not yet reviewed!
Makes about 2 cups, followed by four variations.
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Sautéed Spinach with Almonds and Golden Raisins (page 21)
Not yet reviewed!
Serves 4, with a variation with Pecans and Feta.
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Spring Vegatable Risotto (page 20)
Not yet reviewed!
Serves 4 as a main course, or 6 as a first course.
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Stuffed Chicken Breasts (French Style) (page 9)
Not yet reviewed!
Serves 4 to 6
