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
QUICK BITES: TEST KITCHEN TIPS, RECS, AND OTHER TIDBITS TO CHEW ON
GET YOUR SCRUB ON
Mimosa Fried Chicken • A North Carolina brunch institution inspired us to infuse crunchy fried chicken with the orange and wine flavors of mimosas.
A Head for Biscuits
Easy, Herby Indoor Ribs • If there’s an easier rib recipe that delivers more flavor than these supersavory, deeply seasoned beauties, we’ve yet to see it.
Lentilles du Puy with Spinach • This deeply satisfying lentil dish is both humble and extravagant.
Seafood Fra Diavolo • Our one-pot method brings this spicy restaurant favorite home.
Bagna Cauda Potatoes • Bathed in a mixture of garlic, oil, and anchovies, these potatoes will draw a crowd.
Trout Amandine • This mild freshwater fish gets a classic culinary treatment for an easy, elegant weeknight dinner.
Pork with Cabrales Sauce • Calling all blue cheese lovers.
Cabrales Breaks the Mold
Carrot and Beet Salad • Shredded raw beets and carrots give this salad sweetness, freshness, and crunch.
Four Easy Sausage Sandwiches • The best sausage sandwiches start with perfectly cooked links.
Italian Dressing Chicken Breasts • While bottled Italian dressing is a common marinade for chicken breasts, it can be so much better if you make it from scratch.
DRIED CHILES • Dried chiles add depth, richness, and a soulful spark to cuisines worldwide. Here we home in on five common varieties that are used primarily in Mexican and other Latin-influenced dishes.
Creole Yakamein • The origins and rise to fame of New Orleans’s “old sober.”
Orange Upside-Down Cake • This easy, vibrant cake brings a burst of sunshine to your table.
Peanut Butter–-Stuffed Chocolate Cookies • Chocolate cookies are good; chocolate cookies stuffed with peanut butter are even better.
Two-Fat Biscuits • A combination of lard and butter produces flaky, tender, mouthwatering biscuits
HOW TO MAKE BUTTER AND LARD BISCUITS
Why Two Fats?
Berbere-Rubbed Chicken • We use a few tricks—a time-saving appliance and a complex spice blend—to get a whole chicken on the table in just over an hour.
Orange-Ricotta Stuffed French Toast • This decadent breakfast-in-bed treat is inspired by two desserts.
Berbere-Spiced Bloody Mary Mix • An African spice blend adds fiery depth to the classic mix.
Does It Matter Which Brand of Garlic Powder You Buy? • We tasted nine garlic powders. Here’s what to know about this versatile seasoning.
Looking for a Lighter Dutch Oven • Our favorite Dutch ovens are great—but heavy. Could we find a good lightweight option?
Spicy Candied Bacon
COMING NEXT ISSUE
COOK’S CLOSE-UP • A simple portrait of an American cook. Are you ready for your close-up?
INSIDE THIS ISSUE