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Cook's Country

June/July 2018
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

ASK COOK’S COUNTRY

KITCHEN SHORTCUTS

If You Grill with Charcoal, You Need a Chimney Starter. But Which One Should You Buy?

Philly’s Other Sandwich

Philly Roast Pork Sandwiches • We went to Philadelphia for the cheesesteak. We stayed for the roast pork sandwich.

One-Batch Fried Chicken • With an iconic American entrepreneur as inspiration, we created a playbook for first-time fryers and old pros alike.

THE AMERICAN TABLE

Kentucky Red Slaw • You know you’re at a real Kentucky barbecue when the coleslaw is red.

Roasted Ranch Potatoes • Crispy potatoes dressed with herby, tangy ranch dressing sounded like a hit. But first we had to get the ranch right.

Grilled Flank Steak • A potent marinade can boost the flavor of your steak—if you know when to use it.

Grilled Prosciutto-Wrapped Asparagus • How do you improve on grilled asparagus? Dress it in a salty, savory prosciutto jacket.

Grilled Mojo Chicken • Tart and garlicky mojo is a cornerstone of Cuban American cookery. But what’s the best way to infuse grilled chicken with its bright flavor?

Southwestern Tomato and Corn Salad • One tomato, two tomato, three tomato, corn.

Cayucos Smoked Fish Tacos • This curious combination of smoked fish and sweet slaw had us skeptical—until we tasted it.

Smoke on the Water

Flour Tortillas: Make or Buy

Acid • We taste acidity as brightness or sharpness. With too much acid, we pucker; with too little, foods taste flat.

Steak Pizzaiola • Smothering a steak in marinara sauce sounds easy. But many recipes ignore the details.

Sweet and Tangy Pork Chops • To highlight pork’s natural sweetness, we paired our meaty chops with a punchy sweet-and-sour sauce.

Peach Coffee Cake • Peach flavor can be muted in baked goods. We set out to make a coffee cake that sang loudly of peaches.

Milk Chocolate Revel Bars • This three-tiered cookie bar looked like it required three times the work. We gave it a second look.

Malasadas • One taste of these pillowy, sugar-dusted Hawaiian favorites and you may never go back to glazed raised.

THE AMERICAN TABLE

Blueberry Cobbler • Dessert doesn’t have to be difficult to make. We top this simple summery cobbler with fluffy stir-and-drop buttermilk biscuits.

Omelets • Our simple, no-fuss method takes the fear out of making omelets.

Shrimp and Green Bean Stir-Fry • A simple technique—and the right choice of ingredients—is all that’s standing between you and this tasty Chinese-inspired supper.

Crab Cake Dinner • This gratifying one-pan meal—crab cakes, roasted corn, and seasoned wedge fries—tastes like the best of summer.

Pork Posole • This hearty, comforting, lively Mexican soup deserves a wider audience.

Plastic Wrap • Using plastic wrap can be an exercise in frustration. Could we find a stress-free version?

Hot Sauce • Which all-around sauce strikes the best balance between fire and flavor?

COMING NEXT ISSUE

Pickled Watermelon Rind • This recipe was buried in a recipe box that belonged to my grandmother. She grew up at a time when pickling produce wasn’t done for fun but to ensure a full winter larder. These crunchy little bites are full of...


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Frequency: Every other month Pages: 40 Publisher: Boston Common Press, LP Edition: June/July 2018

OverDrive Magazine

  • Release date: May 8, 2018

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

ASK COOK’S COUNTRY

KITCHEN SHORTCUTS

If You Grill with Charcoal, You Need a Chimney Starter. But Which One Should You Buy?

Philly’s Other Sandwich

Philly Roast Pork Sandwiches • We went to Philadelphia for the cheesesteak. We stayed for the roast pork sandwich.

One-Batch Fried Chicken • With an iconic American entrepreneur as inspiration, we created a playbook for first-time fryers and old pros alike.

THE AMERICAN TABLE

Kentucky Red Slaw • You know you’re at a real Kentucky barbecue when the coleslaw is red.

Roasted Ranch Potatoes • Crispy potatoes dressed with herby, tangy ranch dressing sounded like a hit. But first we had to get the ranch right.

Grilled Flank Steak • A potent marinade can boost the flavor of your steak—if you know when to use it.

Grilled Prosciutto-Wrapped Asparagus • How do you improve on grilled asparagus? Dress it in a salty, savory prosciutto jacket.

Grilled Mojo Chicken • Tart and garlicky mojo is a cornerstone of Cuban American cookery. But what’s the best way to infuse grilled chicken with its bright flavor?

Southwestern Tomato and Corn Salad • One tomato, two tomato, three tomato, corn.

Cayucos Smoked Fish Tacos • This curious combination of smoked fish and sweet slaw had us skeptical—until we tasted it.

Smoke on the Water

Flour Tortillas: Make or Buy

Acid • We taste acidity as brightness or sharpness. With too much acid, we pucker; with too little, foods taste flat.

Steak Pizzaiola • Smothering a steak in marinara sauce sounds easy. But many recipes ignore the details.

Sweet and Tangy Pork Chops • To highlight pork’s natural sweetness, we paired our meaty chops with a punchy sweet-and-sour sauce.

Peach Coffee Cake • Peach flavor can be muted in baked goods. We set out to make a coffee cake that sang loudly of peaches.

Milk Chocolate Revel Bars • This three-tiered cookie bar looked like it required three times the work. We gave it a second look.

Malasadas • One taste of these pillowy, sugar-dusted Hawaiian favorites and you may never go back to glazed raised.

THE AMERICAN TABLE

Blueberry Cobbler • Dessert doesn’t have to be difficult to make. We top this simple summery cobbler with fluffy stir-and-drop buttermilk biscuits.

Omelets • Our simple, no-fuss method takes the fear out of making omelets.

Shrimp and Green Bean Stir-Fry • A simple technique—and the right choice of ingredients—is all that’s standing between you and this tasty Chinese-inspired supper.

Crab Cake Dinner • This gratifying one-pan meal—crab cakes, roasted corn, and seasoned wedge fries—tastes like the best of summer.

Pork Posole • This hearty, comforting, lively Mexican soup deserves a wider audience.

Plastic Wrap • Using plastic wrap can be an exercise in frustration. Could we find a stress-free version?

Hot Sauce • Which all-around sauce strikes the best balance between fire and flavor?

COMING NEXT ISSUE

Pickled Watermelon Rind • This recipe was buried in a recipe box that belonged to my grandmother. She grew up at a time when pickling produce wasn’t done for fun but to ensure a full winter larder. These crunchy little bites are full of...


Expand title description text