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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One Brand of Macaroni Elbowed Its Way to the Top
FAMILY STYLE • After 20-odd years in the gordita business, the Guerra family is going strong.
Gorditas • We visited Las Cruces, New Mexico, to learn the secrets to these chubby little snacks.
Shashlik • A visit to Brighton Beach in Brooklyn, New York, inspired our take on this flavorful cousin of kebabs.
Grilled Jerk Chicken • For a dish that packs such a powerful punch, it took some finesse to bring jerk chicken into balance.
Rustic Tomato Tart • Slices of ripe tomato nestled into a buttery, flaky crust? Sounds great, until the liquid in the tomatoes rains on your parade.
Finding the Best Liquid Measuring Cup
Picnic Sandwich • We wanted equal parts delicious and portable.
South Carolina Barbecue Hash • This local favorite requires a leap of faith.
“If you want to find me, you’ll find me.”
Eggplant Pecorino • An updated take on eggplant Parmesan puts the focus back where it belongs.
12 Easy Ice Creams
Nanaimo Bars • Canadians have loved this tri-layer bar cookie for ages. Time to bring it south.
Knife Basics • Before you can learn how to dice an onion with the effortless speed and grace of a master (tip of the toque to Jacques Pépin), you need to know which knives to use and how to care for them.
BRIOCHE Buns and More • One simple dough, three perfect uses.
Hot Buttered Lobster Rolls • Hold the mayo—and the celery. For lobster lovers, a buttered lobster roll doesn’t need ’em.
Corn Salsa • Chiles and char elevate sweet summer corn.
Pineapple Upside-Down Cake • This beautiful retro cake deserved an update—and kicking the can(ned pineapple) was just the start.
Husk-Grilled Corn • A simple two-step grilling process produces the best grilled corn you’ve ever eaten.
Pasta Salad • Brightly seasoned chicken, pasta, cheese, and vegetables—all cooked in one pot for easy cleanup.
Chicken Jardinière • One pot. One chicken. One hour. One darn fine dinner.
Ultimate Hamburgers • These big, bold, special-occasion burgers are worth the work.
Lemon Chicken • The easiest slow-cooker recipe we’ve ever published? Maybe. The best lemon chicken you’ve ever tasted? Definitely.
8-Inch Square Baking Pans • Four key traits set our winning pan apart from all the others.
Sour Cream • Just how sour should sour cream be?
Cultured Dairy in the Kitchen • Cultured dairy is cream and/or milk with friendly live bacteria (cultures) added. The bacteria convert lactose, or milk sugar, into lactic acid, making these products thick and tangy.
“Fried” Ice Cream Cake • Inspired by a beloved midcentury dessert, this cake combines chocolate, cinnamon, and fun.