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.

INSIDE THE TEST KITCHEN

Cook’s Country

LETTER FROM THE EDITOR

AMERICA’S TEST KITCHEN

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

ADD A LITTLE SPARKLE TO YOUR HOLIDAY TABLE

THE COOK’S COUNTRY TEAM’S TOP THANKSGIVING TIPS

A LADLE FOR EVERY POT

Guanimes con Bacalao (Cornmeal Dumplings with Salt Cod) • A beautiful family tradition from the mountains of Puerto Rico.

A Dried Fish with Big Flavor—and a Long History

How to Deep-Fry a Turkey • It took dozens of birds to bring you a failproof method that takes the fear out of frying.

SAFETY TIPS • Here are a few pointers to ensure safe frying. Read our full safety primer online at CooksCountry.com/safefrying.

Smashed Fingerling Potatoes • Potatoes are better when dressed with crispy, porky pancetta.

Roasted Brussels Sprouts • A tangy vinaigrette, a crisp apple, and dried cherries elevate this simple vegetable.

Dressing Up Acorn Squash • Simplicity is key. And so is an inspired (but easy) topping.

Cranberry-Ginger Apple Tart • A stunning holiday dessert as easy as—no, easier than—pie._

Jajangmyeon (Black Bean Noodles) • Popular in Korean cuisine, this quick-cooking, intensely flavorful dish of noodles crowned with a supersavory sauce deserves a wider audience.

Easy, Elegant Endive Salad • A classic pairing with a surprising twist.

DINNER TO NIGHT

Hearty Chickpea Soup • This deeply satisfying soup makes the most of what’s in the pantry.

BUTTER • Butter is undeniably delicious, and it adds a lot to recipes: richness, sweetness, and nutty flavor, plus sheen and body. Here’s what you need to know to make the most of this workhorse ingredient in the kitchen.

Pork and Pears • Perfectly caramelized Bosc pears add a sweet element to savory pork.

Marinated Tomato Salad • The humble plum tomato never had it so good._

Roasted Boneless, Skin-On Chicken Breasts • Keeping the skin means that your dinner is flavored with a secret ingredient: schmaltz.

Tiropita (Cheese Pie) • A flaky, buttery Greek cheese pie for a special occasion.

Oatmeal Creme Pies • All the nostalgic appeal of the classic, baked from scratch in your own kitchen.

All-Purpose Chicken Stock • A bare-bones recipe for turning water and scraps into kitchen gold.

Drop Meatballs • Just shape, drop, and simmer.

Chicken and Pearl Couscous • A grain born out of necessity finds its way into this cross between a pilaf and a salad.

Braised Brisket with Tzimmes • Usher in a sweet New Year on Rosh Hashanah (or any day!) with this sweet and savory braise.

Storing Spices Made Easy • We searched for the best spice storage and organization devices on the market and found several great options for a variety of spaces.

WHAT TO LOOK FOR

The Best Brownie Mixes • We love the ease and convenience of brownie mixes. Which one is best?

Cranberry Chimichurri

COMING NEXT ISSUE

HUNGRY FOR MORE CONTENT?

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

INSIDE THIS ISSUE