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

December/January 2018-19
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

Think There’s Only One Sriracha? Think Again.

Roast Pork Loin with Dried Fruit • A tart dried-fruit stuffing makes a perfect foil for savory, succulent pork. But is there an easier way to combine the two?

Skillet-Charred Broccoli • A big, bold char isn’t just for steaks.

An American Spin on a Portuguese Dish with African Roots

Shrimp Mozambique • Could we create a pantry version of this saucy, spicy Portuguese American dish without a key ingredient?

Cheesy Stuffed Shells • The appeal of comfort food wanes if it’s a pain to make. Our streamlined method delivers.

Caesar Brussels Sprouts • Caesar dressing and Brussels sprouts may seem like a quirky pairing, but trust us—it’s one you want to try.

Chicken Cooked in Milk • This dish required a big leap of faith. But the payoff was spectacular.

Mexican Meatball Soup • Move beyond your normal Mexican-food routine with this robust, tomatoey broth studded with flavorful meatballs and tender vegetables.

Scampi-Style Chicken • A well-known Italian restaurant chain makes a mint selling garlicky, lemony “chicken scampi.” We knew we could make a better version.

Simple Sautéed Kale • Say goodbye to tough, boring kale. We found a better way to sauté.

Something Gooey in St. Louis

Gooey Butter Bars • The challenge: Turn St. Louis’s most famous sweet treat into a batch of bars.

Holiday Fudge • Many fudge recipes claim to be foolproof. After making 177 pounds of it, we finally have one that truly is.

Measuring • In the test kitchen, we use measurements of weight, volume, size, time, and temperature to help ensure that our recipes are foolproof. Careful measuring will make you a better cook.

Bacon-Wrapped Filets Mignons • Could we get the bacon crispy and the meat perfectly cooked on the same timetable?

Cheddar Scalloped Potatoes • Some recipes call for cooking this side dish for 2½ hours or longer. On holidays, we’re too busy for that.

Southern Cheese Straws • Everyone loves cheese and crackers. We took cues from Southern snackers and combined them into one crispy, cheesy snack.

Baked Goat Cheese • Baked Brie has its familiar charms, but we wanted something surprising.

Amish Cinnamon Bread • Our goal: Make a quick version of this beloved “friendship bread” without losing any of its sweet flavor or knockout aroma.

Measuring Up Measuring Spoons

Everyday White Rice • For something so seemingly simple, perfectly cooked white rice can be awfully elusive. This recipe removes the guesswork and makes it foolproof.

Chopped Salads • Whether it’s on the side or at the center of your plate, a good chopped salad unites a wealth of tasty ingredients in one easy-to-eat dish.

Skillet-Roasted Chicken and Potatoes • Cooked the right way, these two simple ingredients unite to become more than the sum of their parts.

Steak Fajitas • Many fajita recipes turn out pale, meek-tasting meat. We used a simple technique to fix both problems at once, all in one pan.

Carbonnade • This Belgian beef-and-beer stew is a natural for the slow cooker—but you have to know how to handle the three main ingredients.

Loaf Pans •...


Expand title description text
Frequency: Every other month Pages: 40 Publisher: Boston Common Press, LP Edition: December/January 2018-19

OverDrive Magazine

  • Release date: November 6, 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

Think There’s Only One Sriracha? Think Again.

Roast Pork Loin with Dried Fruit • A tart dried-fruit stuffing makes a perfect foil for savory, succulent pork. But is there an easier way to combine the two?

Skillet-Charred Broccoli • A big, bold char isn’t just for steaks.

An American Spin on a Portuguese Dish with African Roots

Shrimp Mozambique • Could we create a pantry version of this saucy, spicy Portuguese American dish without a key ingredient?

Cheesy Stuffed Shells • The appeal of comfort food wanes if it’s a pain to make. Our streamlined method delivers.

Caesar Brussels Sprouts • Caesar dressing and Brussels sprouts may seem like a quirky pairing, but trust us—it’s one you want to try.

Chicken Cooked in Milk • This dish required a big leap of faith. But the payoff was spectacular.

Mexican Meatball Soup • Move beyond your normal Mexican-food routine with this robust, tomatoey broth studded with flavorful meatballs and tender vegetables.

Scampi-Style Chicken • A well-known Italian restaurant chain makes a mint selling garlicky, lemony “chicken scampi.” We knew we could make a better version.

Simple Sautéed Kale • Say goodbye to tough, boring kale. We found a better way to sauté.

Something Gooey in St. Louis

Gooey Butter Bars • The challenge: Turn St. Louis’s most famous sweet treat into a batch of bars.

Holiday Fudge • Many fudge recipes claim to be foolproof. After making 177 pounds of it, we finally have one that truly is.

Measuring • In the test kitchen, we use measurements of weight, volume, size, time, and temperature to help ensure that our recipes are foolproof. Careful measuring will make you a better cook.

Bacon-Wrapped Filets Mignons • Could we get the bacon crispy and the meat perfectly cooked on the same timetable?

Cheddar Scalloped Potatoes • Some recipes call for cooking this side dish for 2½ hours or longer. On holidays, we’re too busy for that.

Southern Cheese Straws • Everyone loves cheese and crackers. We took cues from Southern snackers and combined them into one crispy, cheesy snack.

Baked Goat Cheese • Baked Brie has its familiar charms, but we wanted something surprising.

Amish Cinnamon Bread • Our goal: Make a quick version of this beloved “friendship bread” without losing any of its sweet flavor or knockout aroma.

Measuring Up Measuring Spoons

Everyday White Rice • For something so seemingly simple, perfectly cooked white rice can be awfully elusive. This recipe removes the guesswork and makes it foolproof.

Chopped Salads • Whether it’s on the side or at the center of your plate, a good chopped salad unites a wealth of tasty ingredients in one easy-to-eat dish.

Skillet-Roasted Chicken and Potatoes • Cooked the right way, these two simple ingredients unite to become more than the sum of their parts.

Steak Fajitas • Many fajita recipes turn out pale, meek-tasting meat. We used a simple technique to fix both problems at once, all in one pan.

Carbonnade • This Belgian beef-and-beer stew is a natural for the slow cooker—but you have to know how to handle the three main ingredients.

Loaf Pans •...


Expand title description text