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Cook's Country

April/May 2020
Magazine

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

ASK COOK’S COUNTRY

KITCHEN SHORTCUTS

Deep-Fryers: Sizzle or Substance?

Chicken Arrabbiata • We wanted a spicy sauce that would assert itself but not take over.

Pork Roast with 40 Cloves of Garlic • Don’t add a little garlic to your next pork roast—add a lot.

Chicken Croquettes • A high crunch factor was our number one goal.

Stifado: Simple Greek Beef Stew • This Mediterranean rendition will rekindle your love for beef stew.

Jamaican Beef Patties • Spicy beef encased in tender crust, these hand pies are your new favorite snack. And lunch. And breakfast.

50 Years of Flavor • ON THE ROAD

Fried Green Tomato BLTs • What if the T in your BLT was a fried green tomato?

THE AMERICAN TABLE

Asparagus Baked in Foil • To coax the most flavor out of mild asparagus, we kept it contained.

Hot Rice • This Ohio favorite belongs on tables everywhere.

Skillet-Braised Fennel • What’s the best way to draw out maximum flavor from this gentle-tasting vegetable?

White Beans • How to cook them and how to use them.

Cast Iron Potato Kugel • This simple, flavorful potato side is perfect for Passover.

Fresh Herbs • Using fragrant, flavorful fresh herbs—whether delicate or hardy—can elevate your cooking. Here’s what you need to know.

Easy Green Chile Chicken Enchiladas • Our mission: maximum satisfaction, minimum stress.

Are All Store-Bought Corn Tortillas Equal? No, They Are Not.

ON THE ROAD • In Asheville, N.C., pastry chef Ashley Capps aims to surprise. “When I have an idea, it’s not gonna leave me until I try it.”

This Pie Is Bananas

Strawberry-Rhubarb Crisp • Don’t let spring pass by without making this easy, foolproof seasonal dessert.

White Sandwich Bread • Light, tender, sliceable: This is the perfect bread for BLTs, PB&Js, or morning toast.

Steak Dinner • We wanted our meat, potatoes, and vegetables, all in a single pan.

Pasta Primavera • How does this sound? An elegant plate of fresh comfort food that’s perfect for spring and won’t take forever.

Gravlax • The hardest part of making cured salmon at home is the waiting.

Pork Ramen • Truly great ramen isn’t built on a powdered soup mix—it’s built on a deeply flavorful homemade broth. Enter the slow cooker.

12-Inch Nonstick Skillets • Step 1: Buy the best skillet. Step 2: Treat it right.

(Very) Dark Chocolate Bars • We found a 90-percent-cacao bar that’s more “beautiful” than bitter.

Soy-Marinated Eggs

FIND THE ROOSTER!

Salted Caramel Pretzel Cake • Pretzels and caramel are a perfect pair for a cake that’s both salty and sweet.


Expand title description text
Frequency: Every other month Pages: 40 Publisher: Boston Common Press, LP Edition: April/May 2020

OverDrive Magazine

  • Release date: March 10, 2020

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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

ASK COOK’S COUNTRY

KITCHEN SHORTCUTS

Deep-Fryers: Sizzle or Substance?

Chicken Arrabbiata • We wanted a spicy sauce that would assert itself but not take over.

Pork Roast with 40 Cloves of Garlic • Don’t add a little garlic to your next pork roast—add a lot.

Chicken Croquettes • A high crunch factor was our number one goal.

Stifado: Simple Greek Beef Stew • This Mediterranean rendition will rekindle your love for beef stew.

Jamaican Beef Patties • Spicy beef encased in tender crust, these hand pies are your new favorite snack. And lunch. And breakfast.

50 Years of Flavor • ON THE ROAD

Fried Green Tomato BLTs • What if the T in your BLT was a fried green tomato?

THE AMERICAN TABLE

Asparagus Baked in Foil • To coax the most flavor out of mild asparagus, we kept it contained.

Hot Rice • This Ohio favorite belongs on tables everywhere.

Skillet-Braised Fennel • What’s the best way to draw out maximum flavor from this gentle-tasting vegetable?

White Beans • How to cook them and how to use them.

Cast Iron Potato Kugel • This simple, flavorful potato side is perfect for Passover.

Fresh Herbs • Using fragrant, flavorful fresh herbs—whether delicate or hardy—can elevate your cooking. Here’s what you need to know.

Easy Green Chile Chicken Enchiladas • Our mission: maximum satisfaction, minimum stress.

Are All Store-Bought Corn Tortillas Equal? No, They Are Not.

ON THE ROAD • In Asheville, N.C., pastry chef Ashley Capps aims to surprise. “When I have an idea, it’s not gonna leave me until I try it.”

This Pie Is Bananas

Strawberry-Rhubarb Crisp • Don’t let spring pass by without making this easy, foolproof seasonal dessert.

White Sandwich Bread • Light, tender, sliceable: This is the perfect bread for BLTs, PB&Js, or morning toast.

Steak Dinner • We wanted our meat, potatoes, and vegetables, all in a single pan.

Pasta Primavera • How does this sound? An elegant plate of fresh comfort food that’s perfect for spring and won’t take forever.

Gravlax • The hardest part of making cured salmon at home is the waiting.

Pork Ramen • Truly great ramen isn’t built on a powdered soup mix—it’s built on a deeply flavorful homemade broth. Enter the slow cooker.

12-Inch Nonstick Skillets • Step 1: Buy the best skillet. Step 2: Treat it right.

(Very) Dark Chocolate Bars • We found a 90-percent-cacao bar that’s more “beautiful” than bitter.

Soy-Marinated Eggs

FIND THE ROOSTER!

Salted Caramel Pretzel Cake • Pretzels and caramel are a perfect pair for a cake that’s both salty and sweet.


Expand title description text