Cook's Country Magazine, Dec 2012/Jan 2013

  • Holiday strip roast

    Holiday strip roast (page 5)

    from Cook's Country Magazine, Dec 2012/Jan 2013 Cook's Country Magazine, Dec 2012/Jan 2013

    • Categories: Main course; Christmas
    • Ingredients: beef strip loin; black peppercorns; coriander seeds; yellow mustard seeds; rosemary; dried red pepper flakes
    • Accompaniments: Salsa verde; Broccolini, Italian style
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Notes about Recipes in this book

  • Ambrosia fruit salad

    • Alowishs on July 04, 2016

      Really good recipe. I didn't have grapefruit, but used mango, banana, and strawberry instead. Toasted coconut adds an extra level of flavor and texture, but could go without as well. The cream base would be a nice recipe for other foods too like maybe on top of apple pie and rhubarb dessert. My grandma used to put pistachios in her ambrosia salad. Will definitely make this again!

  • Chocolate-mint cookies

    • Analyze on March 28, 2019

      These are SOOOOOOOO good! I've made them twice. Very similar to a Thin Mint if you like that flavor, but with a slightly chewy texture. Though ATK does have a copy-cat Thin Mint recipe which I haven't tried. And compared to the Girl Scout cookies, these are much more fresh tasting :)

  • Slow-cooker chicken and dumplings

    • sarahawker on September 10, 2015

      Easy but so many steps, it actually took an hour to prep this, pretty rough for an experienced cook - I expect slow cooker recipes to actually save time... and there were many pans involved in the prep. Having said that it was terrific. Loved it. BUT the dumplings were in no way done in 35 minutes. I let them go 45 min and then removed them and microwaved. Not ideal.

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  • Published Dec 01 2012
  • 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.