Cook's Country

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

Cook’s Country

Holiday Libations • Get festive with a cocktail garnish!

The Differences Between Types of Oats • Why do steel-cut oats take so much longer to cook than old-fashioned oats?

Beet It • I don’t want to spend an hour roasting beets. Is there a quicker way to cook them?

KITCHEN SHORTCUTS

The Best Large Plastic Cutting Boards

Choucroute Garnie • We’re all in for pork.

A Portland Meat Empire

Orange Chicken • An easy recipe for this crowd-pleaser? It’s in the (brown paper) bag.

Spiced Citrus Chicken Breasts • Fast, easy, and incredibly flavorful? This recipe has it covered.

Rugelach • These little roll-up cookies hold treasures inside.

BACKSTORY • The Rise of Cream Cheese Dough

Cast Iron Pork Fajitas • The goal: a satisfying supper in just one pan.

Testing Colanders

One-Pot Shrimp Piccata Pasta • Improve your scampi game with this lively mash-up of two classic dishes.

Garlicky Broccoli Salad • What’s the best way to add deep flavor to broccoli florets? Char them.

Bolos Lêvedos • Once you have these Portuguese breakfast treats around the house, you’ll find dozens of ways to enjoy them.

A Mighty Muffin

Smoked Salmon Dip • To add excitement to our smoked salmon dip, we assembled a strong supporting cast.

Wine IN THE KITCHEN • This precious fermented juice adds brightness and complexity to countless dishes.

Walk-Away Boneless Prime Rib • A holiday roast creates a splendid centerpiece. It shouldn’t also create anxiety.

Torn and Fried Potatoes • With a little planning  and a little frying, you’ll have the most satisfying spuds ever.

Creamed Spinach • Time to bring  this steakhouse favorite home.

Snickerdoodles • How to improve on a classic? For one thing, butter.

M&M Cookies • This fun and playful cookie deserves to be the best it can be.

Double-Crust Chicken Pot Pie • This hearty, delicious pie—a favorite from the Cook’s Country archives—feels like a celebration on the table.

Essential Gear

Pork Grillades • We love oven-braised grillades. Would we love a slow-cooked version, too?

Butternut Squash Soup • This rich, silky soup comes together in less than an hour.

Braised Chicken Thighs with Potatoes, Shallots, and Olives • This bold braise is sure to become a favorite in your regular repertoire.

Prepared Horseradish • The prickly heat of prepared horseradish is incredibly compelling—especially when you try our easy homemade version.

Cookie Baking 101 • Using the right equipment and the very best ingredients can prevent common baking mishaps. We’ve gathered years of test kitchen knowledge to help ensure your cookie-baking success.

Boiled Potatoes with Butter and Parsley

Malted Milk Pancakes with Nutella Maple Syrup • These tall, tangy cakes raise the bar for your holiday breakfast.

Broccoli Rabe with Polenta and Fried Eggs

Kimchi, Beef, and Tofu Soup

Chicken and Cauliflower in Garam Masala Tomato Sauce

Wedge Salad with Steak Tips

Crispy Chicken with Spicy Carrot Salad

Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad

Bucatini...