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

GOOD BANNETONS MAKE BETTER BREAD

Sinigang • This sour, complex pork-and-vegetable soup helped one chef embrace her Filipino culture.

Crispy, Silky Duck Confit • A traditional French method produces succulent, luxurious results.

Bright, Fresh Green Bean Salad • A vibrant salad offers a mix of lively flavors and varied textures.

Roasted Beets with Lemon-Tahini Dressing • The key to well-seasoned beets lies in prepping them before—rather than after—cooking.

Marinated Seafood Salad • You don’t need seven fishes to make your holiday swimmingly delicious.

La Viña–Style Cheesecake • Who says cheesecake needs to be fussy? This version has just five ingredients, an easy method, and a sweet backstory.

Hoppin’ John • Kitchen wisdom from the matriarch of Edisto Island.

Butter-Roasted Carrots • This composed side dish is as delicious as it is pretty.

DINNER TONIGHT

Avocado Salad • Avocados often play a supporting role in salads. It’s time to make them the stars.

GETTING TO KNOW COCKTAILS • We show you what bottles to buy, what glassware to use, and how to shake—or stir—up all your favorite cocktails at home.

Coffee Liqueur • Stirred into a cocktail, served over ice, or drizzled over ice cream, this homemade liqueur is a coffee lover’s perfect buzz.

Coffee Negroni • The classic, plus a little pick-me-up.

Spiked Hot Mocha • Chocolate, coffee, and a touch of coffee liqueur make a comforting winter warmer.

Gingerbread Snacking Cake • In Appalachia, gingerbread is a time-honored tradition.

Creamy, Crispy Chickpea Fries • These custardy, golden fries have a nutty, peppery flavor we think you’ll love.

Prosciutto-Wrapped Salmon • A salty, porky wrap elevates salmon to a new level.

Indoor Grilled Pork Chops • Don’t want to cook outside? A cast-iron grill pan creates grilled flavor from the comfort of your kitchen.

Loukaniko and Lemony Potatoes • A Greek spin on meat and potatoes, elevated by a creamy yogurt sauce.

Meyer Lemon Curd • With sweet, floral notes, Meyer lemons make a pleasing curd, with less pucker.

Thumbprint Cookies • Indenting thumbprint cookies with your thumb is one way to do it; we found a more consistent method.

Red Wine–Braised Beef Stew • Thanks to modern technology, this classic French stew is quick enough to make on a weeknight.

Herb-Marinated Chicken with Bulgur • Flavorful pan juices tie this dish of roast chicken and bulgur together.

All About Bread Crumbs • When using bread crumbs, a one-size-fits-all approach won’t work.

An Immersive Testing • These handheld workhorses blend silky smoothies and velvety purees alike, but they’re not all built the same.

Basque Cider Salted Caramel Sauce • A luscious sauce for drizzling on cheesecake and other desserts.

U.S. POSTAL SERVICE STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION

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