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
Tasting Bottled Teriyaki Sauce
Khao Man Gai (Thai-Style Chicken and Rice) • This simple cooking method gets a boost from a remarkable sauce.
Old-School Flavors with a Smile
Browned Butter Chicken • This easy weeknight supper rests on a foundation of a delicious tongue twister: Browning makes butter better.
Chile and Garlic Shrimp • Quick-cooking shrimp and ultraflavorful dried chiles team up to kick the midweek dinner blues to the curb.
Cajun Meatball Fricassee • To power up your stew, start with a chocolate roux.
Palomilla Steak • This Cuban American favorite delivers outsize flavor.
Kansas City BBQ–Style Cheesy Corn • Think of it as mac and cheese, only with corn standing in for pasta.
Sitting Pretty in Kansas City
Tomato and Onion Salad • With good tomatoes, simpler is better.
Potatoes with Chorizo and Tomato • We were after saucy, meaty spuds.
Marinated Zucchini • Time to squash the haters.
Tacos al Pastor • Savory and sweet come together in this, the world’s favorite taco.
German Apple Pancake • This custardy, apple-filled, crisp-edged pancake is perfect for a showstopping breakfast.
Pickling • Pickling foods in vinegar or brine is an ancient method of food preservation—properly pickled foods can last for months without refrigeration. The pickling process also creates textures and flavors we love.
Indiana-Style Lard-Fried Chicken • Chicken fried in oil is already one of our favorite foods. Swap in lard and it gets even better.
Testing Serrated Utility Knives
Stuffed Pizza • The key to creating this remarkable centerpiece: patience.
A Life of (Pizza) Pie
“Endless Summer” Peach Pie • There’s a problem with fresh peaches, and it’s high time we talked about it.
Rosemary Focaccia • We simplify this chewy, rosemary-scented bread by baking it in two cake pans.
Rosted Salmon with White Beans, Fennel, and Tomatoes • The key to the tastiest salmon and roasted vegetables: a flavor-packed compound butter.
Chicken Scarpariello • Want an easy chicken dinner with big, bold flavors? We’ve got you covered.
Sausage Ragu • A supersavory, slow-cooked red sauce supper, plus plenty more for leftovers.
Creamy Ricotta • Miles better than grainy supermarket versions and delightfully easy to make.
Outdoor Flat-Top Grills • With large, smooth cooking surfaces, these aren’t your typical grills: They’re good for searing smashed burgers, cooking pancakes, and even frying bacon.
Shredded Sharp Cheddar Cheese • Preshredded cheddar is a timesaver, but how does it compare to block cheddar you shred yourself?
Salted Butterscotch Sauce
Pralines • These iconic candies melt in your mouth.