Cook's Country Magazine, Dec 2013/Jan 2014

  • One-pan prime rib and roasted vegetables (page 5)

    from Cook's Country Magazine, Dec 2013/Jan 2014 Cook's Country Magazine, Dec 2013/Jan 2014

    • Categories: Stews & one-pot meals; Main course; Christmas; Entertaining & parties
    • Ingredients: beef standing rib roast; carrots; parsnips; Brussels sprouts; red onions; thyme
    • Accompaniments: Red chimichurri sauce
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Notes about Recipes in this book

  • Spinach gratin for a crowd

    • Partyof7 on January 14, 2026

      Yummmm. A wonderful gratin recipe. Texture and flavor are perfect; more spinach than cream or cheese. Family loved it. Easily serves 10.

  • Melting potatoes

    • Partyof7 on December 28, 2020

      Wow! A perfect recipe. Beef broth is better IMO. And definitely triple the garlic cloves!

  • Skillet sausage and mushroom penne

    • Analyze on March 16, 2019

      This is so good! Leftovers are amazing too! I used sweet Italian sausage and will try spicy next time just because that's usually what we prefer, but the sweet was very good here. This is definitely a keeper!

  • Bacon and cheddar breakfast sandwiches

    • Partyof7 on January 14, 2026

      Titled “Loaded Breakfast Sandwiches.” We made this for Christmas breakfast and the technique to cook 4 fried eggs at one time is genius! Takes just minutes. We all loved this breakfast treat. I left off the spinach and tomato, but I imagine their addition would be nice.

  • Bananas Foster cake

    • Analyze on February 06, 2019

      So...this is a really delicious cake! I'm not a fan of bananas foster, but still gave it a try, and enjoyed the cake enough to make it twice. If you DO like bananas foster, I would imagine that this cake would be ridiculously good to you. I used the Cook's Illustrated Fluffy Yellow Layer Cake recipe for the yellow cake layers. The banana-rum-cinnamon caramel filling is delicious. The frosting is great if you like a little booze in your dessert; that's not really my thing (or my husband's), but it's not the cake's fault :) The rum-caramel drizzle is divine, and would be amazing on ice cream. If you're contemplating making this cake because the flavors appeal to you, DO IT! :)

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  • Published Dec 01 2013
  • Format Magazine
  • Page Count 32
  • 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.