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Cook's Country

April/May 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

Upping the Ante with Artisanal Bacon

Beauty in the Basics

Philly Tomato Pie • Dough, sauce, and no cheese? Philly tomato pie challenges the pizza equation.

Pasta with Pancetta and Asparagus • Our goal: a restaurant-quality dish with a weeknight-friendly cooking process.

California-Style Chicken Salad • For the juiciest, most tender meat for chicken salad, turn on your oven.

Spiced Pork Chops • Boring chops can make weeknight dinners a drag. We set out to create an easy recipe for juicy chops with serious punch—and crunch.

Potato, Green Bean, and Tomato Salad • You say tomato, I say potato. And green beans.

Hamburger Steak with Onion Gravy • This comforting classic needed a reboot.

Don’t Call It a Burger

Chicken in Adobo • This fragrant, rich chile sauce isn’t fiery, but it will add a spark to your weeknight chicken routine.

Southern-Style Chicken and Rice • Sometimes the best thing you can do in the kitchen is not overthink things.

Making English Muffins at Home Isn’t Hard—Here’s How We Do It

English Muffins • Making English muffins at home is much easier than you think—all you need is a few staple ingredients and a bit of time.

And the Best Blade-Style Coffee Grinder Is …

Thin and Crispy Chocolate Chip Cookies • Thick and chewy chocolate chip cookies are a classic, but their thin, crunchy, butterscotch-y cousins deserve a spot in the cookie jar, too.

Grilled Bone-In Leg of Lamb • It took 112 pounds of meat, but we finally achieved a leg of lamb that tasted as impressive as it looked.

Four Steps to Juicy Lamb with a Flavorful Crust

Cauliflower Salad • Cauliflower’s delicate flavor makes it an ideal canvas for a springtime salad—as long as you treat it right.

Greek Spinach and Chickpeas • This light, lively vegetable side dish comes together in minutes.

Rustic Mashed Potatoes • No peeling, no fancy ingredients, no fuss—just perfect mashed potatoes.

Strawberry Shortcake Trifle • A showstopper dessert like this takes work, so every component needs to be perfect.

Four Steps to Perfect Pastry Cream

Easy Homemade Mayonnaise • Even the best jarred mayonnaise can’t compare with this simple homemade version.

Cream Cheese Spreads

Peruvian-Style Chicken Dinner • We wanted a weeknight chicken supper with big flavors—without a big pile of dishes to clean.

Cooking in Stages • Our two-step process ensures that everything is done at the same time.

Shrimp Creole • You don’t have to go to New Orleans—or spend hours cooking—to taste real-deal Creole cooking.

Shrimp Prep • Here’s how to get shell-on shrimp ready for cooking.

Lentil and Chorizo Soup • One powerhouse ingredient—chorizo—brings smoky, spicy, meaty flavor to this simple lentil soup.

All About Lentils

Toasters • These toasters accommodate big bagels and oversize artisan breads. But which one should you buy?

Yellow Mustard • Mild but not dull, this ballpark and backyard classic punches up everything from hot dogs to salad dressing.

RECOMMENDED

Asparagus Pickles

Bourbon Praline Cake • Inspired by the Kentucky...


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

OverDrive Magazine

  • Release date: March 5, 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

Upping the Ante with Artisanal Bacon

Beauty in the Basics

Philly Tomato Pie • Dough, sauce, and no cheese? Philly tomato pie challenges the pizza equation.

Pasta with Pancetta and Asparagus • Our goal: a restaurant-quality dish with a weeknight-friendly cooking process.

California-Style Chicken Salad • For the juiciest, most tender meat for chicken salad, turn on your oven.

Spiced Pork Chops • Boring chops can make weeknight dinners a drag. We set out to create an easy recipe for juicy chops with serious punch—and crunch.

Potato, Green Bean, and Tomato Salad • You say tomato, I say potato. And green beans.

Hamburger Steak with Onion Gravy • This comforting classic needed a reboot.

Don’t Call It a Burger

Chicken in Adobo • This fragrant, rich chile sauce isn’t fiery, but it will add a spark to your weeknight chicken routine.

Southern-Style Chicken and Rice • Sometimes the best thing you can do in the kitchen is not overthink things.

Making English Muffins at Home Isn’t Hard—Here’s How We Do It

English Muffins • Making English muffins at home is much easier than you think—all you need is a few staple ingredients and a bit of time.

And the Best Blade-Style Coffee Grinder Is …

Thin and Crispy Chocolate Chip Cookies • Thick and chewy chocolate chip cookies are a classic, but their thin, crunchy, butterscotch-y cousins deserve a spot in the cookie jar, too.

Grilled Bone-In Leg of Lamb • It took 112 pounds of meat, but we finally achieved a leg of lamb that tasted as impressive as it looked.

Four Steps to Juicy Lamb with a Flavorful Crust

Cauliflower Salad • Cauliflower’s delicate flavor makes it an ideal canvas for a springtime salad—as long as you treat it right.

Greek Spinach and Chickpeas • This light, lively vegetable side dish comes together in minutes.

Rustic Mashed Potatoes • No peeling, no fancy ingredients, no fuss—just perfect mashed potatoes.

Strawberry Shortcake Trifle • A showstopper dessert like this takes work, so every component needs to be perfect.

Four Steps to Perfect Pastry Cream

Easy Homemade Mayonnaise • Even the best jarred mayonnaise can’t compare with this simple homemade version.

Cream Cheese Spreads

Peruvian-Style Chicken Dinner • We wanted a weeknight chicken supper with big flavors—without a big pile of dishes to clean.

Cooking in Stages • Our two-step process ensures that everything is done at the same time.

Shrimp Creole • You don’t have to go to New Orleans—or spend hours cooking—to taste real-deal Creole cooking.

Shrimp Prep • Here’s how to get shell-on shrimp ready for cooking.

Lentil and Chorizo Soup • One powerhouse ingredient—chorizo—brings smoky, spicy, meaty flavor to this simple lentil soup.

All About Lentils

Toasters • These toasters accommodate big bagels and oversize artisan breads. But which one should you buy?

Yellow Mustard • Mild but not dull, this ballpark and backyard classic punches up everything from hot dogs to salad dressing.

RECOMMENDED

Asparagus Pickles

Bourbon Praline Cake • Inspired by the Kentucky...


Expand title description text