Cook’s Country Magazine Special Issue: Best-Ever Recipes (2015): Special Collector’s Edition by Editors of Cook's Country Magazine

  • Meatloaf with mushroom gravy

    Meatloaf with mushroom gravy (page 3)

    from Cook’s Country Magazine Special Issue: Best-Ever Recipes (2015): Special Collector’s Edition Cook’s Country Magazine Special Issue by Editors of Cook's Country Magazine

    • Categories: Sauces for meat; Main course
    • Ingredients: dried porcini mushrooms; saltine crackers; white mushrooms; onions; garlic; ground pork; Worcestershire sauce; ground beef; thyme; chicken broth
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Notes about Recipes in this book

  • Cat head biscuits

    • jenmacgregor18 on August 10, 2018

      These are just about perfect drop biscuits. Light, tender & moist. simple to put together. And I only had to dirty one bowl. I used a mix of butter & veg shortening.

  • Chuck roast in foil

    • sldoug on May 22, 2016

      This recipe seriously underwhelmed me, but I'm willing to accept that it might be entirely my fault. I couldn't find a chuck eye roast so I had to settle for blade, and I didn't use all the rub, which, given the blandness of the resulting meal, was apparently a mistake. My meat also turned out dry, but I'm sure that was my fault too. I loved the simplicity of this one (and the easy cleanup) but I guess I'll stick with my usual more flavorful pot roast recipe.

  • Peaches and cream pie

    • Kinhawaii on August 26, 2019

      Delicious, made several times, liked roasting the peaches first so pie doesn’t come out watery, will make again, found in June/ July 2011 issue

  • Icebox Key lime pie

    • dbuhler on March 26, 2023

      I love this pie! It is so easy to put together and it is an awesome version of key lime pie that doesn't need to be baked (crust needs to be baked, but the filling sets in the fridge) which makes it perfect for summer, and it doesn't have any eggs, so there are no concerns about consuming raw eggs. This has an intense lime flavor that has just the right amount of sweetness. I used regular limes, but key limes can be used. I've made this filling before to fill eclairs and cream puffs, but this is my first time making as a pie. I made it for a work potluck for my husband and it received rave reviews! It set perfectly and it wasn't too gelatinous...just smooth and creamy! I will definitely make this again!

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  • Published Jun 01 2015
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Our Favorite Recipes from 10 Years of Cook’s Country

Country cooking, or honest-to-goodness American cooking, isn’t about restaurant cuisine or dishes with ingredients that you’ve never heard of. It’s about great-tasting homemade food—food that’s meant to be shared with family, friends, or the neighbors from across the street. It’s about Sunday dinner, weeknight meals, backyard barbecues, and potluck suppers.

At Cook’s Country magazine, the editors leave no stone unturned in their quest to find honest-to-goodness American cooking. They thumb through cookbooks (both old and new), dig through recipe boxes, and hit the road to sample, in person and up close, what Americans cook and eat today. Armed with this research, they head into the test kitchen to develop recipes and test them again and again so that your success at home is always guaranteed.

In this issue, we’ve gathered 60 all-time favorite recipes from our magazine and hit public television show, Cook’s Country from America’s Test Kitchen, including Chicago-Style Barbecue Ribs, Nashville Hot Fried Chicken, Meatloaf with Mushroom Gravy, “Impossible” Ham-and-Cheese Pie, Southern-Style Skillet Cornbread, and Maine Blueberry Grunt, all of which offer a delicious snapshot of the American table.

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