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.

Cook’s Country

LETTER FROM THE EDITOR

QUICK BITES: TEST KITCHEN TIPS, RECS, AND OTHER TIDBITS TO CHEW ON

SLOW COOKERS VS. INSTANT POTS: WHAT’S THE DIFFERENCE?

Spaghetti Limone, the Frank Prisinzano Way • How one cook values methods over recipes.

Porchetta Abruzzese • The ultimate pork roast.

Quick-Braised Broccoli Rabe • A fast-track approach to crisp-tender, ultraflavorful broccoli rabe.

Crispy-Skinned Salmon • Have you been throwing away the best part of the fish?

Persimmon Salad • A bold but balanced dressing draws out persimmons’ delicate flavor.

Red Wine–Braised Chuck Roast • Red wine, a beef roast, and inspiration from one of the greats led to one of our new favorite holiday mains.

French Onion Potato Gratin • To make a potato gratin even more comforting, give it the French onion treatment.

Stewed Cranberry Beans • The timing of one ingredient is the key to creamy, tender beans.

Country Captain • Riffing on a storied Southern dish with a far-reaching past.

Mushroom Fries • Not a fan of mushrooms? These crunchy morsels might convert you.

CITRUS • These zesty fruits have the most a-peel in the winter, when they are in season and at their best.

Gambas al Ajillo • Bring the tapas bar to your kitchen table.

Grapefruit Tart • Fragrant, floral grapefruit shines in this ultrasimple tart.

Sufganiyot • This sweet treat will be the star of your holiday spread.

No-Bake Cookies • Three stunning cookies, no oven necessary.

Buttermilk Dressings • Thick and tangy buttermilk makes a great base for salad dressing.

Rib Eye and Yorkshire Pudding • An elegant, festive prime-rib dinner for two.

Perfect Fried Eggs • A good version of this breakfast go-to takes a little finesse.

Transylvanian Goulash • Tender pork; scary good flavor.

Pittsburgh Haluski • A simple and comforting dish of caramelized cabbage and buttery egg noodles.

All About American Ham • “Ham” refers to a wide variety of products that are all very different. Here’s what they are, how they’re made, and how they’re used.

Vanilla Bean Sugar • Both the vanilla bean seeds and pods infuse the sugar.

PORTRAITS OF THE PEOPLE WHO FEED US

INSIDE THIS ISSUE