Cook's Country Magazine, Apr/May 2014

  • Slow-roasted fresh ham

    Slow-roasted fresh ham (page 5)

    from Cook's Country Magazine, Apr/May 2014 Cook's Country Magazine, Apr/May 2014

    • Categories: Main course
    • Ingredients: fresh ham; rosemary; thyme; maple syrup; molasses; soy sauce
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Notes about Recipes in this book

  • Hearty cream of chicken soup

    • Rinshin on August 09, 2014

      Hard to rate this recipe since I had to ask myself if my tastes have become more bold and jaded. But, I don't think that's it since I like many mild tastes of Japan. I make chicken soup often using store bought roasted whole chicken for stock. The soups I normally make are not cream style though and make chicken soups ranging from Mexican tortilla soup, Jewish mother's chicken matzo soups, Chinese chicken soup with dumplings, Greek chicken soups with lemon, ramen soups etc. I expected fuller taste from this soup but it was instead quite flat in taste. To up the taste, I added about a small handful of shredded comte cheese, more sherry, and splash of hot sauce. I think Cook's staff can do better than this and this soup can certainly be used as a basic stepping off soup to something much greater. I would have liked celery and onion in it too.

    • Shewi128 on February 28, 2026

      Turned out creamy and not too creamy. The vegetables on it also had good texture.

  • Deviled beef short ribs

    • Rinshin on August 10, 2014

      Good taste but not great. The method used for roasting ribs was perfect. Liked the use of precooked panko for coating the ribs right before serving. The not great part is the sauce. It was just average in taste. I would change the sauce next time. But this recipe has lots of potential.

  • Southwestern layered beef casserole

    • Shewi128 on November 19, 2024

      This was like a giant burrito filling all cooked in one dish. This was really good and fairly easy. I'd make this again, especially with planning to put it in a burrito!

  • Thick and chewy chocolate chip cookies

    • joyous on May 07, 2014

      These are delicious and freeze beautifully. We bake a few at a time -- though the regular oven works much better than the toaster oven. I made 30 cookies with a 2T ice cream scoop.

  • Chicken and sausage gumbo for two

    • anya_sf on December 16, 2019

      I doubled the recipe to serve 4, using a full 16-oz bag frozen okra and boneless, skinless chicken thighs. I appreciated how quick and easy this was to make. However, it needed more seasoning, such as thyme or Creole seasoning.

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  • Published Apr 01 2014
  • Format Magazine
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Cook's Country showcases "country cooking": simple, great-tasting homemade food--Sunday dinners, potluck suppers, backyard barbecues, and even kids' birthday parties. And you can be sure that Cook’s Country’s recipes will come out right the first time—and every time —you go in the kitchen. We’ve taken the obsessive recipe development techniques that we’ve polished through years at America’s Test Kitchen (which involve testing and tweaking recipes as many as 100 times until we are certain that anyone who follows them will meet with success) and brought them to Cook’s Country. Cook’s Country’s mission is to reclaim, revive, and restore classic American heirloom recipes.