Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Cook's Country

August/September 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

Freezing Peaches

KITCHEN SHORTCUTS

Tasting Cottage Cheese • Go-to snack or handy cooking and baking ingredient? We think both.

Pride of Chicago’s South Side

Chicago Thin-Crust Pizza • You know Chicago deep-dish pizza. Now meet its slimmer, crunchier sibling.

Easy Homemade Italian Sausage • Let’s take the mystery out of how the sausage gets made.

Corn and Bacon Pasta • Can’t get enough of sweet summer corn? This easy pasta will help you get your fill.

Do Herb Keepers Really Keep Herbs Fresher Longer?

Green Goddess Chicken • Time to let this goddess spread her wings beyond the salad bowl.

Crushed Red Potatoes • The secret to easy and flavorful red potatoes? Crush ’em.

Sweet and Tangy Pearl Onions • Stuck for side dish ideas? These brightly flavored little onions go well with just about everything.

Grilled Chicken Skewers • No amount of peanut sauce can save chalky, overcooked chicken. Here’s the right way to make satay.

Peach Caprese Salad • This fresh take on an old standard should become a summertime classic in its own right.

Crispy Vegetable Fritters • Shred vegetables, mix into batter, fry—could crispy fritters really be that easy?

Texas-Style Smoked Brisket • The challenge: a whole, hulking 12-pound brisket cooked to juicy tenderness completely on a backyard charcoal grill. Could it be done?

“Cook for people what you love, and everything else will come out and fine”

Corn • Along with wheat and rice, corn is one of the world’s staple grains. But did you know there are two main types? We eat sweet corn like a vegetable, but field corn requires processing. Here’s what you need to know about corn.

Easy Egg Rolls • Crispy, savory, homemade fried egg rolls are well within your grasp—if you know a few simple tricks.

THE AMERICAN TABLE

Fry Bread Tacos • One surprising trick kept these dough rounds in shape.

Roasted Tomatoes • Roasting tomatoes intensifies their flavor. But does it have to take so long?

THE AMERICAN TABLE

Virginia Peanut Pie • One bite and you’ll go nuts for this Old Dominion pie.

Blueberry Cornbread • Our goal: to create a fruit-filled cornbread to excite, not confuse, our cornbread-loving souls.

Grilled Salmon • Set your fears aside: If you stick to our method, your grilled salmon will release easily and cleanly from the cooking grate.

Pork Tenderloin and Panzanella Salad • We wanted to sit on the porch after this summery supper, not scrub a bunch of pots.

Barbecue Baked Beans • Summery baked beans without having to turn on the oven? Yes, please.

Roast Chicken and Stuffing • Why should holidays have all the fun? We wanted festive flavors in an everyday dinner for two.

Crispy Rice Cereal Treats • Making these treats isn’t rocket science. But the details matter.

Large Coolers • Do you really need to spend almost $400 to get a cooler that works?

Potato Chips • We held a potato chip battle royale to find the best products on the market.

No-Churn Orange Ice Cream • This recipe came from a close friend of my New England grandmother. The idea for this simple dessert is creative, the method...


Expand title description text
Frequency: Every other month Pages: 40 Publisher: Boston Common Press, LP Edition: August/September 2018

OverDrive Magazine

  • Release date: July 10, 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

Freezing Peaches

KITCHEN SHORTCUTS

Tasting Cottage Cheese • Go-to snack or handy cooking and baking ingredient? We think both.

Pride of Chicago’s South Side

Chicago Thin-Crust Pizza • You know Chicago deep-dish pizza. Now meet its slimmer, crunchier sibling.

Easy Homemade Italian Sausage • Let’s take the mystery out of how the sausage gets made.

Corn and Bacon Pasta • Can’t get enough of sweet summer corn? This easy pasta will help you get your fill.

Do Herb Keepers Really Keep Herbs Fresher Longer?

Green Goddess Chicken • Time to let this goddess spread her wings beyond the salad bowl.

Crushed Red Potatoes • The secret to easy and flavorful red potatoes? Crush ’em.

Sweet and Tangy Pearl Onions • Stuck for side dish ideas? These brightly flavored little onions go well with just about everything.

Grilled Chicken Skewers • No amount of peanut sauce can save chalky, overcooked chicken. Here’s the right way to make satay.

Peach Caprese Salad • This fresh take on an old standard should become a summertime classic in its own right.

Crispy Vegetable Fritters • Shred vegetables, mix into batter, fry—could crispy fritters really be that easy?

Texas-Style Smoked Brisket • The challenge: a whole, hulking 12-pound brisket cooked to juicy tenderness completely on a backyard charcoal grill. Could it be done?

“Cook for people what you love, and everything else will come out and fine”

Corn • Along with wheat and rice, corn is one of the world’s staple grains. But did you know there are two main types? We eat sweet corn like a vegetable, but field corn requires processing. Here’s what you need to know about corn.

Easy Egg Rolls • Crispy, savory, homemade fried egg rolls are well within your grasp—if you know a few simple tricks.

THE AMERICAN TABLE

Fry Bread Tacos • One surprising trick kept these dough rounds in shape.

Roasted Tomatoes • Roasting tomatoes intensifies their flavor. But does it have to take so long?

THE AMERICAN TABLE

Virginia Peanut Pie • One bite and you’ll go nuts for this Old Dominion pie.

Blueberry Cornbread • Our goal: to create a fruit-filled cornbread to excite, not confuse, our cornbread-loving souls.

Grilled Salmon • Set your fears aside: If you stick to our method, your grilled salmon will release easily and cleanly from the cooking grate.

Pork Tenderloin and Panzanella Salad • We wanted to sit on the porch after this summery supper, not scrub a bunch of pots.

Barbecue Baked Beans • Summery baked beans without having to turn on the oven? Yes, please.

Roast Chicken and Stuffing • Why should holidays have all the fun? We wanted festive flavors in an everyday dinner for two.

Crispy Rice Cereal Treats • Making these treats isn’t rocket science. But the details matter.

Large Coolers • Do you really need to spend almost $400 to get a cooler that works?

Potato Chips • We held a potato chip battle royale to find the best products on the market.

No-Churn Orange Ice Cream • This recipe came from a close friend of my New England grandmother. The idea for this simple dessert is creative, the method...


Expand title description text