Cook's Illustrated Magazine, May/Jun 2003

  • Weeknight pasta Bolognese (page 7)

    from Cook's Illustrated Magazine, May/Jun 2003 Cook's Illustrated Magazine, May/Jun 2003

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: dried porcini mushrooms; sweet white wine; carrots; onions; pancetta; canned tomatoes; meatloaf mix; milk; tomato paste; any shape pasta
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Notes about Recipes in this book

  • Asparagus, red pepper, and spinach salad with sherry vinegar and goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

  • Chicken enchiladas with red chili sauce

  • Lemon cheesecake

    • ashallen on November 26, 2019

      Great cheesecake. Lemon flavor is very good, and this is despite the fact that I skipped the lemon curd topping which would have made it even more lemony! Texture's great - not too dense and not too fluffy. Crust was quite thin and got soggy after 24 hours of refrigerator storage - I'll try making it thicker next time. [Cross-post for Annual Edition/Magazine/Science of Good Cooking.]

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  • Published May 01 2003
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Boston Common Press