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

AMERICA’S TEST KITCHEN

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

THE BEST NONALCOHOLIC BEER

A FAT TUESDAY CELEBRATION • Open up your home and celebrate Mardi Gras like a local.

KING CAKE • Make this traditional New Orleans Mardi Gras treat in your own kitchen, no matter where you live.

A SWEET, HISTORIC REIGN

BOUDIN BALLS • How do you make this iconic Cajun sausage party-ready? Fry it.

CALVIN TRILLIN ON BOUDIN

RILLONS (AKA PORK CANDY) • For your next gathering, think beyond the cocktail meatball.

ON THE GUMBO TRAIL • This landmark dish is much more than you think, and it’s infinitely more delicious.

SHRIMP • Learn how to shop for and prep these small crustaceans.

BIG-BATCJH SAZERACS • Because sometimes you need a round of cocktails at the ready.

DINNER TONIGHT

Fried Cheese Curds • Milwaukee’s Dairyland brings fine-dining precision to burger-joint food.

Strip Steaks with Cowboy Butter • Perfect steaks with a punchy, buttery sauce. No horse or saddle required.

Mustard-Roasted Potatoes • Golden roasted potatoes cooked with and coated in a brassy combination of mustards.

Quinoa Salad(s) for the Win • There’s a lot to love about this flavorful, easy-to-cook ingredient.

Shaved Brussels Sprout Salad • Quick-cooking and easy to dress up, these sprouts belong on your weeknight table.

Crème Brûlée • For an easier version of this restaurant staple, we eliminated the tricky water bath.

The American Table • THE ORIGINS OF CRÈME BRÛLÉE

Chocolate-Raspberry Pie • A glorious-yet-simple treat for anyone you’re sweet on.

Beer-Brined Roast Chicken • Better flavor through science.

Which Beer Should You Use? • We tested several types of beer in this recipe; here are four of our favorites.

Scallops with Orzo Risotto • Pasta stands in for rice in this delicious take on classic risotto.

Crispy Fried Chickpeas • If you like salty snacks, these crunchy, customizable chickpeas might become your new favorite.

Chorizo with Sweet Potatoes and Black Beans • Fresh links of Mexican chorizo star in this comforting one-pot meal.

Barbecue Pulled Chicken Sandwiches • Who says great pulled chicken can’t be cooked quickly?

The Best Rolling Pins • What do many pies, tarts, tortillas, and flatbreads have in common? They’re all made with this simple kitchen tool.

All About Honey • We tasted a broad array of honey from all over the world and found that the best honey offers far more than just sweetness.

Warm Marinated Olives • A simple snack for your next gathering.

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