Cook's Country Magazine, Oct/Nov 2013

  • Spice-rubbed grill-roasted turkey

    Spice-rubbed grill-roasted turkey (page 5)

    from Cook's Country Magazine, Oct/Nov 2013 Cook's Country Magazine, Oct/Nov 2013

    • Categories: Grills & BBQ; Main course; Cooking for a crowd; Thanksgiving
    • Ingredients: five-spice powder; ground cumin; granulated garlic; ground cayenne pepper; ground cardamom; whole turkey; wood chips
    • Accompaniments: Mashed butternut squash; Crispy skillet stuffing
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Notes about this book

  • Analyze on April 27, 2017

    I'm so excited to comment on this because I just finished making every single recipe in this issue! Some of them we've had several times. As always, Cook's Country delivers delicious and dependable recipes!!! Our favorites were the Spice-Rubbed Grill-Roasted Turkey; Brussels Sprouts Salad with Smoked Gouda, Pecans, and Dried Cherries; Sweet Potato Pie; Slow-Roasted Chuck Roast with Horseradish Sauce; Smoky Turkey Cobb Salad; Hearty Vegetable Chowder; Quicker Cinnamon Buns; Oven-Fried Chicken Wings; Sweet and Spicy Thai Wing Sauce; One-Pot Sausage, Kale, and White Bean Pasta; Meatloaf with Mushroom Gravy; Coffee Mug Molten Chocolate Cake for Two; Buttermilk Ranch Popcorn; Cinnamon-Malt Popcorn; Parmesan-Pepper Popcorn; Sriracha-Lime Popcorn; and the Cranberry-Pecan Spice Cake. Mmmm, good stuff in here!

Notes about Recipes in this book

  • Brussels sprout salad with smoked Gouda, pecans, and dried cherries

    • dbuhler on August 19, 2023

      Yummy! I could barely detect the bitter flavor of the brussels sprouts because the dressing balanced it nicely. I also love the mix-ins. I made a half batch and was able to slice them easily with my new knife. I will definitely make this again!

  • Roasted balsamic-glazed mushrooms

    • FablesandHoney on June 08, 2026

      I didn't love the idea of microwaving the mushrooms and then putting them in the oven so I made it in the skillet. The mushrooms smelled amazing and tasted better.

  • Colorado green chili

    • Shewi128 on October 23, 2023

      This is such a good recipe. The one weakness this recipe has is roasting the chiles. If you over-roast them, they get too crispy and you can't peel off the skin. Other than that, the recipe is perfection.

  • Meatloaf with mushroom gravy

    • Analyze on June 04, 2017

      I think that this is a very good meatloaf, and my husband especially LOVES it. Have made it 3 times. It's very flavorful!

  • Coffee mug molten chocolate cake for two

    • chawkins on February 01, 2015

      Tasted good but did not look very good and my molten lava were not inside the cake but mostly on top of the cake. It did not look too appealing, as the batter rose to the top of the mug and then fell back down, so the side of the mug was kind of yucky looking as in the picture but it certainly is a fast way to satisfy your sudden crave for chocolate cake.

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  • Published Oct 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.