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.

PORTRAITS OF THE PEOPLE WHO FEED US

LETTER FROM THE EDITOR

AMERICA’S TEST KITCHEN

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

SALSA MACHA

Cucumber Collins Cocktails • Borrowed inspiration led us to a large-format version of this ultra-refreshing cocktail.

The American Table

Leek and Spinach Dip • We skip the soup mix and re-create this party-pleasing dip with fresh spinach and leeks.

Herbed Crown Roast of Pork • A tender pork roast gets the royal treatment.

Pan-Roasted Spring Vegetables • One pan + three vegetables = the perfect spring side dish.

Grilled Carrots • A kiss of fire elevates carrots from sidekick to star.

Stir-Fried Pea Greens • A simple technique and a hot wok transform these vibrant greens.

Grilled Garlic Scapes • Do you love garlic? Then these scapes are for you.

Fresh Herb Oils • An easy way to add color and flavor to your favorite dishes.

Rhubarb Shortcakes • The tangy stalks take center stage in this alluringly sweet-tart dessert.

Maryland Crab Cakes • Keeping a Chesapeake legacy alive.

DINNER TONIGHT

Skillet Chicken with Cherry Tomato Sauce • Supremely makeable, unbelievably satisfying.

ONIONS • Peeling back the layers on this workhorse ingredient.

Roasted Garlic Soup • Come for the silky, velvety soup; stay for the crispy Parmesan croutons.

Sausage and Peppers Mac and Cheese • Take this forever favorite in a new direction with classic street fair flavors.

Soutzoukakia • These warm-spiced Greek meatballs are blanketed with a robust tomato sauce.

Strawberry Mousse • Creamy, airy, and bursting with the flavor of fresh strawberries.

WHAT IS MOUSSE?

Chocolate Matzo Toffee • An irresistible Passover treat.

The American Table

Chicken Jardinière • We streamlined this classic French stew to make it just right for two.

Braised Whole Artichokes • With the right treatment, spiky, intimidating artichokes become tender and lovable.

Buttery Shrimp and Vegetables • Cooking shrimp in a creamy butter sauce makes them sweet and plump.

Salmon Tacos • We show you the way to bolder fish tacos—using the convenience of an air fryer.

The Best Fire Pits for Cooking • The perfect pit can make you a better outdoor cook.

The Best Water Bottles • Should you get a plastic, stainless-steel, or glass bottle? Each material has its perks.

Orange-Fennel Butter • A delicious sauce for vegetables and more.

COMING NEXT ISSUE

INSIDE THE TEST KITCHEN

Cook’s Country