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.
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A Mediterranean Mix
When Tasting Ketchup, Is Familiar Better?
Texas-Style Smoked Beef Ribs • Wanted: a foolproof method for gigantic beef ribs.
Bigger in Texas
A Fresh Take on Grilled Zucchini • Fresh, cheap, plentiful … and often boring. Time for a new you, zucchini.
Cuke and Onion Salad • Is it a pickle? Is it a salad? No matter—this side belongs in your barbecue spread.
Honey Butter Corn • It takes a sweet touch to bring out corn’s full potential.
Summer Tomato Sandwiches • This summertime stalwart seems so simple. But it’s also particular.
Roasted Potato Salad • To breathe new life into this classic salad, we turned to the oven._
Thai-Style Fried Chicken • With so many powerful flavors in play, the challenge was to find a balance.
Spicy Sesame Noodles with Pork • We took cues from a Sichuan favorite for our new take on a weeknight noodle dinner.
SMOKED Chicken Wings • Don’t just wing it—follow our method for perfectly tender, juicy, char-kissed smoked chicken bliss.
Only One of the Brushes We Tried Made Cleaning the Grill Easy
One Sweet Century (and Counting)
Buckeye Candies • Our target: a sweet, snappy, and satisfying take on this Ohio favorite.
Peach Dumplings • It’s time for a simple, sweet, summery dessert.
Freezing • Freezing occurs when a liquid is chilled enough to transform into a solid; with water, this happens at 32 degrees Fahrenheit. Most foods contain salt and sugar that lowers their freezing point below 32 degrees.
Pat in the Pan Buttermilk Biscuits • Biscuits belong at every meal. So they need to be easy.
Chicken with Poblanos and Cream • Sure, you can make a cream sauce by cooking a roux and whisking in milk or cream. But there’s an easier way—just use crema.
Black Beans and Rice • The goal: a quicker route to ultimate comfort.
Pork GYRO • Could we re-create this Greek American favorite without a live fire and a spit?
Greek Tomato Salad • How you handle the tomatoes makes all the difference in this fresh summer salad.
Mixed Berry Scones • These berry scones, a favorite from our archive, are sweet, buttery, and simple to make._
Glazed Salmon with Broccoli and Rice • This easy one-dish salmon supper is bolstered with potent Asian flavors.
Homemade Barbecue Sauces • Put down that supermarket bottle: It takes only 10 minutes to make a better breed of barbecue sauce.
Pork Ragu • Sunday sauce on a weekday? We found a way.
Tex-Mex Cheese Enchiladas • We pared down the parts and the process but kept the deep, rich favor.
Can Openers • We tested traditional can openers as well as safety openers. Which style came out on top?
Vanilla Ice Cream • Vanilla is America’s favorite ice cream flavor, but which product is the cream of the crop?
FIND THE ROOSTER!
Raspberry-Lime Rickey Cake • To enjoy a taste of summertime, we reimagined this New England soda fountain classic as a showstopping cake.