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Cook's Country

February/March 2019
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

Which Electric Griddle Is Best?

Greek Home Alabama

Greek Baked Chicken • This Alabama favorite features old-world flavors in a wholly American way.

Sweet-and-Sour Baby Back Ribs • Grab a napkin—these indoor ribs are sticky, flavorful, and impossibly tender.

German Potato Salad • Most potato salads are delicious, but this vintage German version had fixer-upper written all over it.

Weeknight Ground Beef Tacos • Our goal: a taco filling flavorful enough to make you want to ditch the prefab spice mix.

Mexican Rice • This staple side’s beauty lies in its simplicity and a careful balance of fresh flavors.

Steak Marsala • Buttery, sweet, and savory Marsala sauce is perfect when partnered with chicken cutlets. But what about pairing it with steak?

Broccoli and Cheese Casserole • Old-school broccoli and cheese casserole is not bad. But with an update, it can be great.

A Louisiana “Plate Lunch” Original

Cajun Stuffed Turkey Wings • This little-known Cajun classic deserves a bigger audience.

Popcorn Chicken • Bite-size fried chicken is a big seller at fast-food restaurants. Our recipe makes it just as big a hit at home.

Are Ready-to-Bake Biscuits Any Good?

Pasta Aglio e Olio • Would we be able to create a silky, creamy pasta dish without the added cheese?

Salt • Our bodies require salt for survival; our dinners require it to taste good. Properly salting food is one of the most important skills in all of cooking.

Stuffed Pork Tenderloin • To bump up the mild flavor of pork tenderloin, we worked from the inside out.

Stuffed Portobello Mushrooms • Our easy technique transforms what is typically a tired, squishy vegetarian entrée into a tender, flavor-packed dish anyone would love to eat.

Clementine Cake • Ground whole clementines in a cake? When done right, it makes for a bright, delicious, citrus-kissed dessert.

Triple-Chocolate Sticky Buns • Naysayers said not to mess with a good thing. We love proving naysayers wrong.

Caesar Salad • Our foolproof method—and a good bit of whisking—produces a bold, bright Caesar salad that just may be the best you’ve ever had.

Candied Bacons • The goal: equal parts sweet, savory, salty, smoky, and satisfying.

Huevos Rancheros • We wanted a hearty breakfast that was fast and easy enough to throw together while the coffee was brewing.

Meatloaf Dinner • There’s something nostalgic about a classic meatloaf supper, but there’s no nostalgia for doing lots of dishes.

Herbed Pork Roast with White Beans and Kale • We set out to keep this dish’s rustic appeal with a lot less work.

Stainless-Steel Skillets • A versatile stainless-steel frying pan is the backbone of most kitchens. But can you get a great 12-inch pan for less than $100?

American Provolone • This mild-mannered Italian-style cheese finally gets its chance to shine.

Orange Chocolate Mousse

Chocolate Strawberry Cake • For Valentine’s Day, we made a decadent chocolate cake and frosted it with strawberry buttercream. Fresh strawberries, glazed with jam, sit on top and make this cake truly shine.

Vegetarian Ramen with Shiitakes and Soft...


Expand title description text
Frequency: Every other month Pages: 40 Publisher: Boston Common Press, LP Edition: February/March 2019

OverDrive Magazine

  • Release date: January 11, 2019

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

Which Electric Griddle Is Best?

Greek Home Alabama

Greek Baked Chicken • This Alabama favorite features old-world flavors in a wholly American way.

Sweet-and-Sour Baby Back Ribs • Grab a napkin—these indoor ribs are sticky, flavorful, and impossibly tender.

German Potato Salad • Most potato salads are delicious, but this vintage German version had fixer-upper written all over it.

Weeknight Ground Beef Tacos • Our goal: a taco filling flavorful enough to make you want to ditch the prefab spice mix.

Mexican Rice • This staple side’s beauty lies in its simplicity and a careful balance of fresh flavors.

Steak Marsala • Buttery, sweet, and savory Marsala sauce is perfect when partnered with chicken cutlets. But what about pairing it with steak?

Broccoli and Cheese Casserole • Old-school broccoli and cheese casserole is not bad. But with an update, it can be great.

A Louisiana “Plate Lunch” Original

Cajun Stuffed Turkey Wings • This little-known Cajun classic deserves a bigger audience.

Popcorn Chicken • Bite-size fried chicken is a big seller at fast-food restaurants. Our recipe makes it just as big a hit at home.

Are Ready-to-Bake Biscuits Any Good?

Pasta Aglio e Olio • Would we be able to create a silky, creamy pasta dish without the added cheese?

Salt • Our bodies require salt for survival; our dinners require it to taste good. Properly salting food is one of the most important skills in all of cooking.

Stuffed Pork Tenderloin • To bump up the mild flavor of pork tenderloin, we worked from the inside out.

Stuffed Portobello Mushrooms • Our easy technique transforms what is typically a tired, squishy vegetarian entrée into a tender, flavor-packed dish anyone would love to eat.

Clementine Cake • Ground whole clementines in a cake? When done right, it makes for a bright, delicious, citrus-kissed dessert.

Triple-Chocolate Sticky Buns • Naysayers said not to mess with a good thing. We love proving naysayers wrong.

Caesar Salad • Our foolproof method—and a good bit of whisking—produces a bold, bright Caesar salad that just may be the best you’ve ever had.

Candied Bacons • The goal: equal parts sweet, savory, salty, smoky, and satisfying.

Huevos Rancheros • We wanted a hearty breakfast that was fast and easy enough to throw together while the coffee was brewing.

Meatloaf Dinner • There’s something nostalgic about a classic meatloaf supper, but there’s no nostalgia for doing lots of dishes.

Herbed Pork Roast with White Beans and Kale • We set out to keep this dish’s rustic appeal with a lot less work.

Stainless-Steel Skillets • A versatile stainless-steel frying pan is the backbone of most kitchens. But can you get a great 12-inch pan for less than $100?

American Provolone • This mild-mannered Italian-style cheese finally gets its chance to shine.

Orange Chocolate Mousse

Chocolate Strawberry Cake • For Valentine’s Day, we made a decadent chocolate cake and frosted it with strawberry buttercream. Fresh strawberries, glazed with jam, sit on top and make this cake truly shine.

Vegetarian Ramen with Shiitakes and Soft...


Expand title description text