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
THE MOST USEFUL POT YOU OWN
ASK COOK’S COUNTRY
Which Canned Green Chiles Are Best?
Stuffed, Smothered Sopaipillas • These chile-drenched sopaipillas bring the heat (along with the beans and cheese).
Chicken Provençal • For a rustic yet elegant weeknight meal, look to the flavors of southeast France.
Sausage with Lentils • Herby, sweet pork sausage and earthy lentils make a perfect pair.
Slow-Roasted Salmon • The secret ingredient for supermoist, perfectly cooked salmon? Time.
Sautéed Baby Bok Choy • How do you get the most flavor out of this quick-cooking vegetable? Brown it.
Japanese Steakhouse Dinner • Our recipe delivers all the savory-sweet appeal of this restaurant favorite—no knife juggling or flaming onion volcano required.
THE AMERICAN TABLE
Sheet-Pan Hash Browns • It took 138 pounds of potatoes and more than 40 tests, but we found a better way to make homemade hash browns.
Apple Cider Doughnuts • Could the answer to ramping up apple flavor be ditching the cider?
A BODEGA CLASSIC
Chopped Cheese Sandwiches • Could we re-create this bodega classic at home?
Spinach-Artichoke Dip • In most versions of this creamy party dip, the artichoke flavor gets lost. We set out to find it.
GETTING TO KNOW Turkey • The success of any turkey recipe hinges on two things: proper seasoning and getting the white and dark meat perfectly done at the same time.
Braised Turkey Tacos • Roasting isn’t the only way to prepare this versatile bird.
Louisiana-Style Cornbread Dressing • Meet your new favorite Thanksgiving side dish.
Macaroni and Cheese Casserole • This delicious casserole is so easy to make that you don’t even have to boil the pasta.
Sweet Potato Crunch • Women in my family have been making this Thanksgiving side for generations. Now it’s my turn.
Chocolate Pecan Pie • We love pecan pie, but we were looking for something more.
For a Perfectly Baked Pie Crust, Use the Best Pie Weights.
Homemade Corn Tortillas • Fresh homemade tortillas burst with corn flavor and are worlds better than store-bought.
Curried Roast Chicken and Vegetables • This inspired one-pan dinner couldn’t be easier.
Salted Butter • Transform heavy cream into bread-ready butter in four simple steps.
Chicken and Corn Chowder • Layering the ingredients is key for this creamy slow-cooker chowder.
Beef Chili • Making small-batch chili shouldn’t require any sacrifices—except maybe the long cooking time.
Broiler-Safe Baking Dishes • We set out to find a 13 by 9-inch dish that was easy to use and could handle the broiler’s heat.
Lard • This creamy, white pork fat used to be America’s mainstream choice for baking and frying. Is it time to bring lard back?
Pumpkin–Chocolate Chip Snack Cake
COMING NEXT ISSUE
FIND THE ROOSTER!
Candy Corn Cake • For a frighteningly delicious treat with no trick, we concocted this bewitching cake inspired by an iconic Halloween candy.
Chickpea and Poblano Quesadillas