Cook's Country Magazine, Dec 2015/Jan 2016

  • Prime rib and potatoes

    Prime rib and potatoes (page 5)

    from Cook's Country Magazine, Dec 2015/Jan 2016 Cook's Country Magazine, Dec 2015/Jan 2016

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Notes about Recipes in this book

  • Chocolate salami

    • Shewi128 on December 19, 2022

      I found this recipe as a way to use up ladyfingers in my pantry. They turned out almost exactly like the picture. It's an interesting concept that may not be everyone's taste, but I liked it as a no-bake alternative. It seemed like the amount of chocolate couldn't been upped by a tiny bit to make sure it would hold together better. Make sure the ladyfingers are chopped to specifications.

  • Broccoli with lemon-oregano dressing

    • MarshaG on February 03, 2016

      This is a great easy way to cook broccoli. Can substitute Agrumato lemon oil, oregano and capers as a dressing.

  • Apple-cinnamon muffins

    • twoyolks on November 08, 2016

      These muffins mostly taste of sweet with just a hint of cinnamon. The apple flavor is completely lost.

  • Coconut shrimp with mango dipping sauce

    • Kinhawaii on July 31, 2019

      Delicious, we loved the crunchy shrimp & the mango sauce. Used fresh mango. Relatively quick to make once you get the ingredients together & so much better than premade frozen or a chain restaurant version.

  • Herb roast chicken

    • twoyolks on December 10, 2016

      A nice roast chicken. I didn't have time to salt it in advance so I just went straight to baking it. The chicken skin is really flavorful and picks up a lot from the herbs. Only the chicken meat right next to the herbs picked up any herb flavor. The sauce was simply fine and didn't have much of an herb flavor.

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  • Published Dec 01 2015
  • 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.