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Cook's Country

December/January 2025
Magazine

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

THE BEST OYSTER KNIVES

HAM WITH PINEAPPLE CHUTNEY • Pineapple’s sweet-tart essence is a great complement to salty, meaty ham—but you need to do more than pin rings on the exterior.

BRUSSELS SPROUTS WITH SORGHUM • Crispy brussels sprouts with a rich sorghum glaze make for an irresistible side dish.

CAJUN FRIED SWEET POTATOES • We fell in love at a Louisiana pig roast.

GREEN PEAS & DUMPLINGS • A Southern classic inspired by a beloved North Carolina country cook.

Mama Dip’s Enduring Selflessness

BAKED PIMENTO CHEESE DIP • Dig into this piping-hot take on a Southern favorite.

Pimento Cheese: The Caviar of the South

PORTER PLUM PUDDING LAYER CAKE • A showstopper inspired by a historic Charleston favorite.

ELIZA’S ENDURING LEGACY • A passion for perfection, in a beloved ancestor’s recipe.

BIG-BATCH BRANDY MILK PUNCH • This frothy, foamy punch is a delicious toast to the holidays.

Raising a Glass to Punch

RICE IS LIFE • A writer’s musings on the significance of this staple grain in her family’s South Carolina traditions.

SHRIMP & OKRA PERLOO • This briny, full-flavored cousin to hoppin’ John showcases a rich legacy.

DINNER TONIGHT

CHILE FRIED CHICKEN • One part Nashville, one part Taiwan, all the way Brooklyn.

LIQUID SWEETENERS • We love each of these sticky-sweet spoonfuls equally, but for very different reasons.

SOUTHERN CHICKEN SPAGHETTI • A simple, soothing spin on Southern nostalgia.

PORK CHOPS WITH APPLES AND ONIONS • A legend of Southern cooking cracked the code for juicy, flavorful weeknight pork chops.

LOADED SKILLET HASH BROWNS • Impress your guests with these Waffle House–inspired crispy potatoes.

COLOSSAL COCONUT CARAMEL COOKIE • Behold our giant riff on this classic Girl Scout cookie.

CAST-IRON SKILLET CORNBREAD • Cornbread is not hard to make, but a little care and attention to detail will get you better results.

PEANUT BRITTLE • Getting the perfect texture is no accident.

THE SURPRISING, CONTINENT-SPANNING HISTORY OF PEANUTS

ARE COOKIE SHEETS WORTH IT? • Cookies are on the line, and we’re up to the challenge.

THE BEST STORE-BOUGHT PUFF PASTRY • Quality puff pastry can help create showstopping treats at home. Which store-bought product bakes up best?

FIRE CRACKERS • Start with saltines and add a burst of flavor.

PORTRAITS OF THE PEOPLE WHO FEED US


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Frequency: Every other month Pages: 48 Publisher: Boston Common Press, LP Edition: December/January 2025

OverDrive Magazine

  • Release date: October 29, 2024

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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

THE BEST OYSTER KNIVES

HAM WITH PINEAPPLE CHUTNEY • Pineapple’s sweet-tart essence is a great complement to salty, meaty ham—but you need to do more than pin rings on the exterior.

BRUSSELS SPROUTS WITH SORGHUM • Crispy brussels sprouts with a rich sorghum glaze make for an irresistible side dish.

CAJUN FRIED SWEET POTATOES • We fell in love at a Louisiana pig roast.

GREEN PEAS & DUMPLINGS • A Southern classic inspired by a beloved North Carolina country cook.

Mama Dip’s Enduring Selflessness

BAKED PIMENTO CHEESE DIP • Dig into this piping-hot take on a Southern favorite.

Pimento Cheese: The Caviar of the South

PORTER PLUM PUDDING LAYER CAKE • A showstopper inspired by a historic Charleston favorite.

ELIZA’S ENDURING LEGACY • A passion for perfection, in a beloved ancestor’s recipe.

BIG-BATCH BRANDY MILK PUNCH • This frothy, foamy punch is a delicious toast to the holidays.

Raising a Glass to Punch

RICE IS LIFE • A writer’s musings on the significance of this staple grain in her family’s South Carolina traditions.

SHRIMP & OKRA PERLOO • This briny, full-flavored cousin to hoppin’ John showcases a rich legacy.

DINNER TONIGHT

CHILE FRIED CHICKEN • One part Nashville, one part Taiwan, all the way Brooklyn.

LIQUID SWEETENERS • We love each of these sticky-sweet spoonfuls equally, but for very different reasons.

SOUTHERN CHICKEN SPAGHETTI • A simple, soothing spin on Southern nostalgia.

PORK CHOPS WITH APPLES AND ONIONS • A legend of Southern cooking cracked the code for juicy, flavorful weeknight pork chops.

LOADED SKILLET HASH BROWNS • Impress your guests with these Waffle House–inspired crispy potatoes.

COLOSSAL COCONUT CARAMEL COOKIE • Behold our giant riff on this classic Girl Scout cookie.

CAST-IRON SKILLET CORNBREAD • Cornbread is not hard to make, but a little care and attention to detail will get you better results.

PEANUT BRITTLE • Getting the perfect texture is no accident.

THE SURPRISING, CONTINENT-SPANNING HISTORY OF PEANUTS

ARE COOKIE SHEETS WORTH IT? • Cookies are on the line, and we’re up to the challenge.

THE BEST STORE-BOUGHT PUFF PASTRY • Quality puff pastry can help create showstopping treats at home. Which store-bought product bakes up best?

FIRE CRACKERS • Start with saltines and add a burst of flavor.

PORTRAITS OF THE PEOPLE WHO FEED US


Expand title description text