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

ASK COOK’S COUNTRY

KITCHEN SHORTCUTS

If You’re Cooking with Fresh Cherries, You Need a Pitter

New Life for an Old Sandwich

Boogaloo Wonderland Sandwich • Don’t call it a Sloppy Joe: This Detroit sandwich has a name all its own.

Steak Taco Salad • Restaurant taco salads often disappoint with dull flavors and tired ingredients. Could we create a brighter, livelier version that exploded with flavor?

Latin-Style Rice with Pork • Tender rice, rich pork, and lively seasonings power this homey Latin staple.

Asparagus Fries • How do you transform a common spring vegetable into something truly special? Turn it into “fries.”

Stovetop Cauliflower • We wanted roasty flavors without the oven.

Easy Chicken Shawarma • Could we translate this takeout specialty—traditionally cooked on a spinning live-fire spit—into a recipe suitable for home kitchens?

Cumin Lends Its Warm Glow to Many Dishes—Which One Should You Buy?

Fried Chicken Tenders • If they’re good enough for presidents, we figure they’re good enough for us.

A Tender Side to a Political Battleground

Classic Vanilla Pudding • “Vanilla” shouldn’t be a synonym for “boring.”

Strawberry Cheesecake Bars • We wanted this springtime dessert to actually taste like strawberries.

Vidalia Onion Dip • Time for this Georgia specialty to go national.

Deep Frying • Every deep-frying recipe is different, but most require a wide, deep pot; hot oil at the perfect temperature; a place to drain the crispy fried food; and the cook’s full attention.

Crumb-Crusted Rack of Lamb • Special occasions call for big, festive flavors. Lamb answers the call.

Salt-Crusted Potatoes • It took 46 pounds of potatoes, but we made these spuds worth their salt.

Sugar Snap Pea Salad • We looked for ingredients to support, not sideline, this lovely springtime treat.

Hot Cross Buns • Breakfast? Dessert? Sweet Easter dinner roll? We wanted a balanced bun to fit every bill.

Quiche Lorraine • With a few simple tricks, making supersavory, creamy quiche is easy.

Chicken Tikka Masala • Let your slow cooker deliver this rich, fragrant, tangy chicken and rice dish.

Breadsticks • With our simple method, it’s easy to make these restaurant favorites at home.

Chicken with Braised Spring Vegetables • This comforting, fresh chicken braise shows familiar vegetables in a brand-new light.

Glazed Meatloaf • We were unwilling to sacrifice tender, moist texture in our bid for fewer portions.

Multicookers • The Instant Pot is incredibly popular. But is it really the best multicooker on the market?

Creamy Peanut Butter • The average family of four goes through a jar of peanut butter every two weeks. Are you buying the right one?

Boiled Peanuts • “My parents used to keep my sister and me quiet on long car rides by buying us a paper bag full of boiled peanuts at a roadside stand. They’re salty, earthy, and fun to snack on. Now, as a displaced Southerner, I have to make my own. If you want to sound authentic, in eastern North Carolina the last two letters of ‘boiled’ are silent.”

COMING NEXT ISSUE

Rhubarb Ribbon Cake • To make the most of rhubarb’s unique ruby...