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

QUICK BITES: • TEST KITCHEN TIPS, RECS, AND OTHER TIDBITS TO CHEW ON

THE BEST TURKEY FRYER

Honey-Glazed Pork Shoulder • Juicy, rich pork and honey make a sweet pair.

Garlicky Brussels Sprouts with Chorizo • Spice up your relationship with this classic winter vegetable.

No-Fear Duck Breast • Make any celebratory dinner extra-special with this easy recipe for an amazing entrée.

Swiss Chard Salad • The lightest, brightest way to eat this vegetable.

Hasselback Potato Casserole • A crowd-pleasing, showstopping dish that turns the idea of a gratin on its side.

Mushroom and Leek Gratin • This creamy vegetable dish topped with crispy bread crumbs is worthy of a spot on the holiday table.

Homemade Marshmallows • Fluffy, festive gifts for friends and family.

Spiked Hot Chocolate • Because why should kids have all the fun?

Jitto’s-Style Steak Bombs • Finally, a loaded steak and cheese you can re-create at home.

A Delicious Legacy

Instant Mashed Potato Gnocchi • These tender, plump dumplings are easy to make and delightful to eat.

Baked Chicken Drumsticks • This dish delivers a comforting dinner—rich, savory, and complex—with minimal effort.

YOUR OVEN • Knowledge is power… and knowledge about how your oven works can make you a better cook.

Four-Chile Chili • The complex beauty of the best chilis, such as this one, comes from the dried chiles—not the meat.

Jalapeño-Cheddar Scones • Why limit scones to breakfast? When they include savory flavors, scones pair well with dinner, too!

Pear Crisp … with a Twist • Literally easier than pie, and better-tasting, too.

Five Loaded Cookies • Triple chocolate chunk is only the start…

Chocolate Babka • This rich, tender, yeasted bread with swirls of chocolate is an impressive holiday treat.

Palace Diner Lemon-Buttermilk Flapjacks • These ultrafluffy pancakes are a lemony twist on a diner classic.

Shrimp with Tomatoes, Fennel, and Chickpeas • Who says comfort food has to be heavy?

Coconut–Red Curry Braised Short Ribs • Rich, meaty short ribs braised in a coconut curry in about an hour? We show you the way.

Coq au Vin for Two • Building flavor in the skillet in batches eliminates extra steps, pans, and time.

A New Age of Cast-Iron Skillets • Artisan brands of American-made cast-iron cookware challenge the old guard.

CAST IRON 101

The Best Oat Milk • Oat milk sales are skyrocketing. With so many products on the market, which one is the best?

Marinated Manchego

COOK’S CLOSE-UP

INSIDE THIS ISSUE