Cook's Country magazine is dedicated to honest-to-goodness American home cooking, offering quick, easy and satisfying meals that don't take hours to put on the table. Every recipe we publish has been tested and retested 20, 30, sometimes 50 times until we come up with a recipe that will work the first time and every time you make it. And each issue of Cook's Country is 100% ADVERTISING FREE, so you get unbiased and objective information on every page.
LETTER FROM THE EDITOR
ASK COOK’S COUNTRY
Can You Freeze Cake Layers?
Tasting Egg Noodles • Because your chicken noodle soup deserves the very best.
Forty-Plus Years of Pork Perfection
Carnitas • It took 86 pounds of meat (and 26 pounds of lard) to crack the deceptively simple code.
Croque Monsieur • This big-city favorite takes grilled cheese to new heights.
Easy Homemade Sliders • Cooking these iconic two-bite burgers at home is almost as quick and easy as pulling up to the drive-through.
Pasta e Fagioli • “Pasta fazool,” the hearty pasta and bean soup, is Italian American comfort food at its best.
Steak Milanese • How do you make an inexpensive, underused cut of beef feel special? Pound it, bread it, and fry it.
Cast Iron Oven-Fried Chicken • Could we find a way to replicate the crunchy exterior and juicy meat of deep-fried chicken in the oven?
Green Beans with Bacon and Onion • The secret to this superflavorful side? Staggering the cooking.
Brandy Chicken • Could a bit of booze elevate a humble chicken dinner to something special?
Pan-Roasted Pear Salad • There’s nothing wrong with a perfect, juicy pear by itself. But we wanted something more.
Bagel Bread • We were looking for a bagel optimized for a sandwich. What we found was even better.
THE AMERICAN TABLE
Apple Turnovers • Two convenience items—apple butter and frozen puff pastry—make bakery-quality turnovers a breeze to whip up at home.
Gravy • At its most basic, gravy is a thickened sauce of stock, meat juices, and drippings. Simple as it may be, few foods are as profoundly comforting or have such great potential to turn a ho-hum meal into something extraordinary.
Roast Turkey Breast with Gravy • Our goal this year: an elegant all-white-meat roast. With gravy.
Corn Pudding • Just say no to canned corn and boxed corn muffin mix.
Cajun Rice Dressing • You never know where you’ll find your new Thanksgiving favorite.
Amish Potato Filling • Creamy mashed potatoes combined with classic bread stuffing? Say what?
Make-Ahead Pumpkin Pie • What we wanted: a pumpkin pie we could freeze whole. What we got: an excellent pie, frozen or not.
Don’t Destroy Your Pretty Pie with a Subpar Pie Server
All-Purpose Pie Dough • It took us more than 80 attempts, but we created a recipe for a tasty all-butter pie dough that is actually easy to work with.
Mashed Sweet Potatoes • We didn’t want to mask the unique, earthy flavor of sweet potato. We wanted to highlight it.
Stuffed Chicken Breasts • Adding a flavorful filling can be a great way to make mild chicken breasts seem special. But could we make it easy enough for a weeknight supper for two?
Cocktail Meatballs • A recipe for happy party guests: homemade cocktail meatballs in a sweet, bold glaze.
White Chicken Chili with Cornmeal Dumplings • Timesaving ingredients make this flavorful chili-cornbread combo easy to prepare—and its bold, bright flavors make it easy to eat.
Packaged Stuffing • In just 10 minutes, you can have a side dish for your holiday meal or a weeknight dinner. But will it be any good?
8-Inch Nonstick Skillets • We...