Cook's Country

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.

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Cook's Country

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KITCHEN SHORTCUTS

What’s the Best All-Purpose Wooden Spoon?

One-Pan Turkey Breast and Stuffing • Turkey and stuffing are already a perfect pair on the plate. With a little know-how, they can be in the oven, too.

Sweet Potato Salad • A fresh new take on a Thanksgiving favorite.

Skillet Squash Casserole • Plenty of melted cheese and a crunchy cracker top transform simple summer squash into a spectacular holiday side.

Cheesy Mashed Potato Casserole • Irresistibly cheesy potatoes that can be made ahead? Your Thanksgiving just got a whole lot easier (and tastier).

Tasting Cranberry Sauce

Maple Cheesecake • Dense and creamy and full of pure maple flavor, this cheesecake is just right for Thanksgiving.

Gobi Manchurian • This satisfying, multitextured dish is perfect for sharing—or eating all by yourself.

An Asheville Staple

Tuna Melts • Crunchy, creamy, gooey tuna melts at home? We show you the way.

Halibut Puttanesca • Our motto for mild fish fillets: Go big (on flavor) or go home.

Spaghetti Carbonara • This “bacon and eggs” pasta is a restaurant staple. We show you how to make it at home.

GETTING TO KNOW Stock • At its most basic level, stock (or broth) is water infused with the flavors of the meat, bones, vegetables, and seasonings simmered in it. This simple liquid is a transformative ingredient—good stock can truly elevate your cooking.

Beef Pho • The aromas and flavors in this deeply delicious meal are nothing short of transcendent.

Soup’s on in Portland

Quick Chicken Cutlets with Romesco Sauce • A simple pantry sauce adds pizzazz to chicken cutlets.

Skillet Chipotle Beef Chili Bowls • A chili dinner in a skillet? Yes, please.

“Even More Banana” Banana Bread • We put in more bananas than we thought our bread could hold. Then we added more.

Parker House Rolls • These tender, buttery rolls may have originated at Boston’s Parker House Hotel, but now they belong to the entire country.

Pear-Cranberry Chutney • Traditional cranberry sauce is great. This year, we wanted a little something extra.

Italian Sausage with White Beans and Kale • A few pantry staples helped us create a wholesome, rustic dinner in an hour.

Chicken Noodle Soup • Soup doesn’t have to be made in huge quantities—sometimes you want just enough for dinner.

Classic Pot Roast • For the best flavor and texture, it pays to do a little work up front.

Jarred Medium Salsa • Supermarket shelves are crowded with salsas. We couldn’t pick just one—but we’ll help you find the right one for you.

Braise the Roof! Why We Love This Pot • You can use a braiser for simmering, roasting, and searing, which makes it a much more versatile pot than you might expect.

Maple-Pecan Skillet Granola

Chocolate Cream Pie in a Jar • Time for something fun!