Cook's Illustrated Magazine, Jan/Feb 2002

  • Southeast Asian-style spring rolls (page 7)

    from Cook's Illustrated Magazine, Jan/Feb 2002 Cook's Illustrated Magazine, Jan/Feb 2002

    • Categories: Appetizers / starters; Asian
    • Ingredients: fish sauce; limes; rice vermicelli noodles; carrots; roasted unsalted peanuts; jalapeño chiles; cucumbers; Thai basil; cilantro; red leaf lettuce; rice paper wrappers
    • Accompaniments: Peanut dipping sauce
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Notes about Recipes in this book

  • Beef Stroganoff

    • louie734 on January 18, 2018

      12/25/17 - Made for a special Christmas dinner after driving home from Chicago. We weren't careful to saute the onion till soft; otherwise this was very good and traditional.

  • Pasta and tomato tuna sauce with garlic and mint

    • ashallen on November 10, 2019

      Very nice and quick/easy pasta sauce with great flavors. I substituted basil for mint since that's what I had on hand - worked well. A bit salty - maybe because I used salted tuna? [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Soft and chewy molasses spice cookies

    • ashallen on September 14, 2019

      One of my all-time favorite cookies - so good, they make me want to hide them somewhere so I can eat them all myself!!! Intensely flavorful, soft, moist, spicy, and chewy and a light crunch on the outside from the rolling sugar. I usually use a darker vs. lighter molasses - I like the deep and dark flavor it gives. These keep their flavor and their chew for several days after baking. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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  • Published Jan 01 2002
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Boston Common Press