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

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

TESTING CHARCOAL GRILL ROTISSERIES • Use your kettle grill to produce succulent, spit-roasted food.

Sisig with Garlic Rice • A traditional Filipino bar snack found a place to shine in California.

Hibiscus Iced Tea • A beautiful infusion of a bright-red flower, and a heartfelt celebration of those who came before.

Blackened Salmon • For rich, flavorful salmon fillets, grab a well-seasoned cast-iron skillet and try a spicy technique from the 1980s.

Grits with Fresh Corn • When you’re putting on the grits, it pays to double down on corn flavor.

Smoked Citrus Chicken • It’s inspiring—and delicious—when citrus, smoke, and spice come together.

Potatoes with Sauce Gribiche • A classic—and incredibly tasty—French sauce finds new life as a dressing for roasted potatoes.

Smoked Prime Rib • Get ready for prime time: Here’s a failproof method for infusing this deeply flavorful cut with smoke.

Prime Rib Sandwiches with Green Chile Queso • With leftovers this good, these sandwiches are bound for greatness.

CHICKEN PARTS • We love to buy a whole chicken and break it down into parts: two split breasts, two drumsticks, two thighs, and two wings. Bone-in parts cook relatively quickly, are flavorful (thanks to the skin and bones), and provide variety and interest on the plate.

Pesto di Prezzemolo (Parsley Pesto) • Parsley steps into the spotlight in this deeply flavored pesto.

Peach and Cucumber Salad • This refreshing salad offers a punched-up take on sweet peaches and cool cucumber.

Fresh Fig Salad • Elegance, freshness, and simplicity fig-ure into this salad’s summer appeal.

Chicken Braised with Figs • The combination of warm, jammy figs and crispy-skinned chicken is delightful.

Blueberry Cream Pie • This just might be the best blueberry pie you’ll ever eat.

Chocolaty Tiramisu • This classic dessert showcases Italian ingenuity at its most delicious.

How to Make Chocolaty Tiramisu

Smoked Trout Pâté • An exceptionally easy, delightfully delicious appetizer or party snack.

Lamb Meatballs with Eggplant and Chickpeas • A dynamite weeknight dish with big, bold flavor.

WHAT YOU NEED TO KNOW

Barbecue Beans • These meaty, tangy, sweet-and-savory beans are a surefire crowd-pleaser.

Shrimp Sliders • A small but mighty version of a Lowcountry classic.

Testing Hand Mixers • These devices lend a helping hand with all types of mixing. Which model is best?

WHAT TO LOOK FOR

An Ode to Louisiana-Style Hot Sauce • Louisiana-style hot sauce is a staple for soul food and Southern cuisine. But this condiment has more variation in flavor than you might know.

Ricotta Toast with Pesto di Prezzemolo and Grapes

COMING NEXT ISSUE

COOK’S CLOSE-UP • A simple portrait of an American cook. Are you ready for your close-up?