Cook's Country Magazine, Apr/May 2013

  • Hot mustard sauce

    Hot mustard sauce (page 5)

    from Cook's Country Magazine, Apr/May 2013 Cook's Country Magazine, Apr/May 2013

    • Categories: Sauces, general; Vegetarian
    • Ingredients: dry mustard; Dijon mustard; honey
    • Accompaniments: Crumb-coated baked ham
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Notes about Recipes in this book

  • Beef-and-bean burritos

    • sarahawker on August 17, 2018

      I don't usually follow a recipe for burritos, but I had some extra time. And it took an oddly long amount of time. The kids LOVED these, Everything was the texture that even a picky eater will go for, Husband said "rice does not belong in a burrito" but it was well flavored. I did not use the 3/4 lb. of beef. My beef is always in 1 lb. packs, which really worked out well anyway but we did get 8 large burritos instead of the 6 called for.

  • Mexican street corn

    • Rinshin on May 30, 2018

      Love this recipe. Always sub parmesan cheese for feta and it works just great. I like the fact that you can use oven broiler to make these instead of grill which really helps me when I have many dishes I'm tending to at the same time. I use aluminum foil and make little waves in them to hold the corn. Made these while traveling at friend's home and one person proclaimed it the best corn he has ever eaten. I think it's awfully close to it too. Fabulous recipe.

  • Skillet broccoli macaroni and cheese

    • dbuhler on January 11, 2024

      This was okay but nothing amazing for us. I used jumbo macaroni and really liked that. I didn't think that the sauce was that creamy and ended up dry and almost chalky even though I shredded my own cheese. Next time I will omit the corn starch to see if that helps the texture.

  • Sheet pan pizza

    • Shewi128 on September 29, 2024

      This pizza was ok, and it all probably depends on your sauce and your toppings. I would suggest a thinner sauce as I used a thicker homemade sauce, so it felt a little dry. The crust was more crispy than chewy, but it did spread easily when putting into the pan. The size was great for a crowd. I'd make it again with some changes as noted above.

  • Vegetable delight sheet pan pizza

    • Kinhawaii on September 09, 2021

      Not my favorite - but it’s still pizza & it made lots. The crust did get nice & brown underneath but I prefer a more chewy texture. It was easy to prepare the dough but taking it in & out of the oven for each layer was a little bit of a hassle. My recipe is located in the 2008 February/March issue, p 20- ingredients are the same.

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  • Published Apr 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.