Cook’s Country Magazine, Oct/Nov 2014

  • Turkey in a pot with gravy

    Turkey in a pot with gravy (page 5)

    from Cook’s Country Magazine, Oct/Nov 2014 Cook’s Country Magazine, Oct/Nov 2014

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Notes about Recipes in this book

  • Ballpark pretzels

    • SenseiHeidi on February 20, 2021

      I was impressed with these until I made the Brezeln from Classic German Baking. (Use bread flour for best results.)

  • Stuffed meatballs with marinara

    • Shewi128 on May 08, 2023

      Make note of the ratio between the sausage and ground beef. I didn't use the correct ratio, so the meatballs were probably tougher than intended. I also used "light" mozzarella sticks, which means they weren't as melty. Definitely use normal string cheese. Otherwise, the flavor was good, and the meatballs weren't hard to make.

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  • Published Oct 01 2014
  • 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.