Cook's Country Magazine, Jun/Jul 2013

  • Grilled cowboy-cut rib-eyes

    Grilled cowboy-cut rib-eyes (page 5)

    from Cook's Country Magazine, Jun/Jul 2013 Cook's Country Magazine, Jun/Jul 2013

    • Categories: Grills & BBQ; Main course
    • Ingredients: bison rib-eye steaks
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Notes about Recipes in this book

  • Pork chops with vinegar peppers

    • Rinshin on October 08, 2014

      Perfect 10! I am more and more in love with Cook's Illustrated group recipes including America's Test Kitchen and Cook's Country. The recipes with the exception of Asian recipes have been a 10 every time. These pork chops were one of the very best we've eaten. I pickled my own green peppers overnight to make this dish. Brining pork for 1 hour produced totally succulent pork using supermarket pork which was a big surprise for me because I normally use black pork/berkshire pork only. These were full of flavor and anchovy and rosemary added the right balance. If I could advise them on some of the Asian recipes (seriously), they would be all around best of the bunch.

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  • Published Jun 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.