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.

LETTER FROM THE EDITOR

Cook's Country

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KITCHEN SHORTCUTS

Searching for the Best Spread

Holiday Roast Beef on the Cheap • Christmas is a great time to splurge. But do you need to?

Roasted Butternut Squash and Apple • What does squash need to go from good to great? Plenty of browning and a surprising dressing.

POTATO TART • Tarts aren’t just for dessert. This beautiful, savory side dish proves the point.

Indoor Barbecue Pork Chops • Why should summer get all the fun? These chops deliver all the flavor of an outdoor barbecue from the comfort of your kitchen.

Pork Cordon Bleu • Construction counts: Layering, not stuffing, was the key to updating this classic dish.

Chicken Biryani • Could we streamline this complex, aromatic dish for the home cook?

Spice-Cabinet Roast Chicken • Roast chicken is a great weeknight dinner. Raiding your spice cabinet can make it even better.

Tuscan Tomato and Bread Soup • This hearty, thrifty soup delivers rich flavor. Fast.

Which Size Dutch Oven Is Best for You?

Southern-Style Collard Greens • Celebrate the New Year in style with collard greens and plenty of (pot) liquor.

Breaking Bread in Brooklyn

Adjaruli Khachapuri • Crusty bread filled with gooey cheese? Sounds like a party to us.

St. Paul Sandwich • This crispy egg foo yong sandwich—actually a St. Louis specialty—tastes great in any city.

Browning • There’s some truth to the old saying “we eat with our eyes first”—most browned food looks better than pale food, but it tastes better, too. Here’s what you need to know about how and why to brown foods.

Extra-Crunchy Onion Rings • To make ’em nice, bread ’em twice.

Greek Meatballs • Our aim: tender party snacks with flavors inspired by Greece—by way of Alabama.

COOKIES COOKIES COOKIES

Turtle Bars • Three layers of fun.

Chocolate Brownie Cookies • Chewy, crinkly, and superchocolaty

Biscochitos • A southwestern holiday favorite.

Boiled Eggs • Boiling eggs was already easy, but we made it foolproof.

Step by Step

Chicken Fricassee • A surprise ingredient—apple—brings fricassee into the modern age.

Pasta with Sausage, Mushrooms, and Peas • Lively lemon zest, bright peas, and summery basil help chase away the winter doldrums in this refreshing one-pot pasta.

Easy Homemade Hot Sauce • For an all-purpose hit of heat and peppery flavor, we turn to an age-old method.

Southern-Style Smothered Pork Chops • For the best version, you need to choose the right chops—and season them well.

Milk Chocolate • Candy for kids? Not anymore—we found milk chocolate bars for even the pickiest chocolate connoisseur.

Inexpensive Stand Mixers • We tested six models against our previous major-brand winner. Could any stand up to the challenge?

Coquito

Cranberry-Orange Olive Oil Cake • Bring the magic of snow inside with this dazzling and delightful cake.