Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live by Editors of Cook's Country Magazine

  • Connecticut steamed cheeseburgers

    Connecticut steamed cheeseburgers (page 3)

    from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live Cook's Country Eats Local by Editors of Cook's Country Magazine

    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: ground beef; soy sauce; onion powder; tomato paste; sharp cheddar cheese; hamburger buns
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Notes about Recipes in this book

  • Iowa skinnies

    • rivergait on May 03, 2016

      Pretty good stuff! I didn't use a pork tenderloin; used a large pork chop, cut out about half of it (the meaty part equals a slice of tenderloin), saved the bone and some meat for another day. The tenderloin part squishes out ("pound to 1/4") to fill a hamburger bun. Besides being crispy and perfect for a single diner, it is super-quick. A winner.

    • Shewi128 on May 19, 2022

      We didn't like this. Maybe I don't like breaded meat sandwiches very much? The method wasn't difficult, just wasn't worth the effort or frying.

  • Chicken à la king

    • jenmacgregor18 on August 14, 2018

      This is quite rich of course; but very good comfort food.

  • 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.)

  • Chicken spiedies

    • MidwesternerTT on February 17, 2016

      High flavor. I'll omit the salt and crushed red pepper flakes next time, keep the lemon and ground black pepper. I used thighs, and 30 minutes marinade was long enough.

    • ixoye2u on June 07, 2018

      My godmother is from Binghamton where these were invented. Love the recipe. Will make again.

    • Shewi128 on May 19, 2022

      I'm from the West Coast, so no personal experience with the original recipe. We love this recipe, and I've made it multiple times.

  • Wellesley fudge cake

    • Foodiewife on September 24, 2016

      The cake was quite good, but be careful not to overbake. Mine took 28 minutes, and I should have removed it one minute sooner. It was a TAD bit dry. The frosting, however, is amazing! Allow two hours for it to set. One hour wasn't enough, and it was a bit runny and messy to work with. Once it sets-- wow! Fudgy and so delicious!

  • Swedish pancakes

    • Foodiewife on September 25, 2016

      Excellent recipe. I've made this several times. Lingonberry is awesome with it, but I like to make a lingonberry butter.

  • Carne adovada

    • Foodiewife on September 25, 2016

      A bit labor intensive but full of flavor.

  • Kalua pork

    • Foodiewife on September 25, 2016

      An okay recipe. Good, but was better with a mango-pineapple relish with lime juice and cilantro. I made this same recipe from ATK's Pressure Cooker book.

    • Shewi128 on May 19, 2022

      We enjoyed the light smoky flavor imbued from the tea leaves. I would make this again.

  • Monterey chicken

    • ixoye2u on June 07, 2018

      Family loved this one. It's a keeper!

    • Shewi128 on May 19, 2022

      I've made this multiple times, often with store-bought pico de gallo. I love the combo of everything involved.

  • Pico de gallo

    • ixoye2u on June 10, 2018

      Very good

  • Knoephla soup

    • Karen_S. on October 23, 2020

      Making this was a bit of work - I had my husband hold the zip top bag to squeeze the dough out to make the dumplings. But it turned out SO WELL I decided it's definitely a keeper!

  • South Carolina shrimp boil

    • Kinhawaii on August 09, 2022

      We enjoyed this with some butter & lemon.

  • Funeral potatoes

    • Shewi128 on May 19, 2022

      I did not like the potato chips on top. They were soggy. The rest of the recipe was ok.. nothing memorable.

  • Tick Tock orange sticky rolls

    • Shewi128 on March 12, 2021

      Flavor was really good, but the dough texture was more like a biscuit than a roll.. which meant it was harder to put together and roll out.

  • Texas caviar

    • Shewi128 on January 10, 2020

      This cold salad or dip for chips is tangy, salty, and one of my favorite healthy options.

  • Hollywood chili

    • Shewi128 on March 12, 2021

      This was an interesting variation on chili. I liked it, but didn't love it.

  • Grasshopper pie

    • Shewi128 on December 05, 2022

      This is another recipe that I had to trust the process. I wasn't sure if the filling would set, or if the filling would turn the lovely shade of mint green (it looked liked a barfy green before I mixed in the whipped cream). However, the flavor and texture were absolutely lovely. One of my friends requested this for her birthday as well. Just a lovely dessert that is deceptively light.

  • Iowa loose meat sandwiches

    • Shewi128 on May 19, 2022

      Definitely tasted like mustard. It was bland. I don't know if I would make this recipe again.

  • Chocolate gooey butter cake

    • Shewi128 on January 23, 2023

      I have never been to St. Louis, so this was my first experience with gooey butter cake. It wasn't as gooey as I'd thought/hoped. I baked it the full 25 minutes, but it may have benefited from 22 minutes instead. It was a very interesting texture, like a yeast bread/cake with a gooey top. I would make this again, but cook it for less time.

  • Crispy beef taquitos

    • Shewi128 on May 19, 2022

      Simple recipe. The flavor and texture were great. This is a repeat recipe.

  • Kansas City barbecued brisket

    • Shewi128 on August 15, 2022

      This was a fantastic recipe. The technique of starting on the grill and finishing in the oven made the brisket very tender. As long as you slice it thin, it's very tender. The flavor with the rub and sauce was delicious. I don't eat red meat, but I took a small bit and the combo of the dry rub and wet sauce was great. If I ever buy brisket for a crowd, this recipe would be it!

  • Kansas City sticky ribs

    • Shewi128 on June 09, 2022

      I didn't make the ribs, but I made the BBQ sauce. I slow cooked the sauce for a long time, and it didn't thicken as much as I wanted. The flavor was ok, but nothing remarkable. Maybe it would be better on ribs than on chicken?

  • Goetta

    • Shewi128 on March 12, 2021

      Nobody in the family liked this. The flavor and texture was odd. Won't make again.

  • Maque choux

    • Shewi128 on March 25, 2021

      The flavor was good, nice and different from our normal fare.

  • Chicken bonne femme

    • Shewi128 on March 12, 2021

      chicken, bacon, and potatoes.. what else do you need? this was a great combo dish.

  • New Orleans muffalettas

    • Shewi128 on May 14, 2024

      This was delicious. I couldn't find spicy capicola, so some spice was missing from the sandwich. If you can find it, it would probably be better. Anyways, this was easy to make ahead of time and impressive with looks and flavor. I'll definitely make this again.

  • Connecticut steamed cheeseburgers

    • Shewi128 on March 12, 2021

      Made this once. We don't eat hamburgers a lot. This was a straightforward method and recipe. It was good, but not exceptional.

  • Fried green tomatoes

    • Acarroll on June 02, 2024

      Solid recipe. Used our deep-fryer.

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  • ISBN 10 1936493993
  • ISBN 13 9781936493999
  • Linked ISBNs
  • Published Aug 15 2015
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The editors of Cook’s Country magazine have spent a good part of the last decade crisscrossing the country looking for local gems in restaurants, BBQ joints, diners, seafood shacks, at food festivals and with home cooks; along the way they became acquainted with the places and people as well as the food. The result of all of those miles spent on the road is Cook’s Country Eats Local, a collection of 150 foolproof recipes that have flown under the national radar for far too long.

The test kitchen has taken the guesswork out of recreating bygone restaurant favorites and regional specialties, reviving and streamlining these unsung classics for the modern home kitchen and coming up with clever substitutions when regional ingredients are called for. The recipes are divided into four distinct regions:

New England and the Mid-Atlantic 38 recipes, including New England Bar Pizza, Chicken Riggies, Joe Booker Stew, Pittsburgh Wedding Soup, and Bee Sting Cake

Appalachia and the South 46 recipes, including Pimento Cheeseburgers, Maryland Crab Fluff, Cracklin’ Cornbread, and Jefferson Davis Pie

The Midwest and Great Plains 31 recipes, including Iron Range Porketta, Wisconsin Cheddar Beer Soup, Barberton Fried Chicken, and St. Louis Gooey Butter Cake

Texas and the West 29 recipes, including Indoor Barbecue Beef Short Rib, Hollywood Chili, Jo Jo Potatoes, and Tick Tock Orange Sticky Rolls.

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