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
READY TO TAKE IT OUTSIDE?
Twice the Tomato?
Infuse It and Reuse It
More Appealing Garlic Peeling
Bring Home the Bacon (and Freeze It)
Finding a Good Pasta Substitute
North Carolina Barbecue Pork • Eastern style or Lexington style? Plate or sandwich? Use our recipes to choose your own N.C. BBQ adventure.
Brighter, Fresher Succotash • Let’s let summertime shine.
Couscous Tabbouleh • For a faster take on the classic, we chose couscous as our canvas.
The Titan of Teriyaki • A stalwart of the Seattle restaurant scene invites us into his kitchen.
Grilled Chicken Teriyaki • Simple, shiny, and packed with flavor.
Sausage-Stuffed Peppers • Can stuffed peppers really be exciting? Yes, they can!
Cashew Chicken • This skillet supper comes together in a matter of minutes.
Hot-Honey Chicken • Hidden among my grandmother’s stack of recipes was a sweet, sneaky-hot surprise.
Greek Potatoes • Just like the rest of us, potato salad sometimes needs a change of scenery. How about the Mediterranean?
Country-Fried Steak • This classic chuck wagon recipe needed to be lassoed in.
How to Make a Cheap Cut Eat Like a Million Bucks
Bird’s Beak Paring Knives
Easy Chorizo Chilaquiles • Our goals: incredibly easy and incredibly good.
BACON • Food trends come and go, but bacon never goes out of style. That’s because it strikes the perfect balance between sweet, salty, smoky, and meaty.
FRENCH BREAD PIZZA • What do you get when you combine garlic bread and pizza? Layers of flavor.
Building a Better French Bread Pizza
Stroud’s Cinnamon Rolls • In Kansas City, these fluffy, sweet rolls are served at dinner. We like them anytime.
Kansas City’s Sweet Surprise • Sweet rolls for supper? You better believe it.
S’mores Bars • Summer’s sweetest taste.
Building Better Bars • Construction is the key to keeping these bars tender but also portable and sturdy enough to eat out of hand.
Mixed Berry Buckle • A sweet proposition from the past for peak-season berries.
Berry Important Stuff • How you treat the berries can make or break your buckle.
Basil Pesto • An extra step pays outsize dividends in this recipe for a classic summertime sauce.
Step by Step
Turkey Meatballs with Coconut Rice • Turkey meatballs make a great canvas for flavor.
Sweet Pickle Relish • Do you really know what’s on your hot dog? With our easy recipe, you will.
Chicken Noodle Casserole • We wanted all the homey comfort of this retro dish without the leftovers.
Adobo-Braised Beef • Once you’ve got the recipe for this remarkable adobo sauce, your slow cooker can take it from there.
The Best Graters • Want the best grater? Look for the stamp of approval.
Whole Dill Pickles • Whether you’re enjoying a pickle as a satisfying side or as a quick snack, it should be three things: crunchy, tangy, and garlicky.
Malted Milk Whipped Cream
COMING NEXT ISSUE
FIND THE ROOSTER!
READ US ON IPAD
Cornmeal Cake with Cream Cheese...