Cook’s Country Magazine, Feb/Mar 2016

  • Bacon-wrapped pork roast with peach sauce

    Bacon-wrapped pork roast with peach sauce (page 5)

    from Cook’s Country Magazine, Feb/Mar 2016 Cook’s Country Magazine, Feb/Mar 2016

    • Categories: Sauces for meat; Main course
    • Ingredients: pork loin roast; bacon; herbes de Provence; frozen peaches; dry white wine; apple cider vinegar; whole grain mustard
    • Accompaniments: Peas and carrots
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Notes about Recipes in this book

  • Bacon-wrapped pork roast with peach sauce

    • LaurenB on February 11, 2023

      great and easy to make but a little dry, so make sure to cut thinly. love the sauce!

    • Shewi128 on April 24, 2023

      I've made ATK's peach sauce recipes more than once, and they always take longer to reduce than what they say in their recipes. Mine took an additional 5-10 minutes. Also, don't be like me, and please read the cooking times. I'm sure if I had followed the cooking times, everything would have turned out great. Despite that, we loved the combo of the sweet/salt brine on the outside along with the herbes de provence, and the sweet/tart peach sauce. Of note, I only used 1 TB mustard, which was enough for us. I'd make this again as a company dish because it looks and tastes delicious.

  • Peas and carrots

    • Shewi128 on April 24, 2023

      I never would have made this if it weren't the recipe right next to the pork with peach sauce. However, I had the ingredients, so I decided to make it. It doesn't look very appetizing because of the pea puree. I thought it looked like nursing home food. However, the flavor was totally delicious. I would surprisingly make this again, especially now that we know it doesn't look as good as it tastes.

  • Potato-cheddar pierogi

    • twoyolks on February 03, 2017

      These were fine but not amazing. They're very heavy. Rolling out the dough by hand yields it to be thicken than I'd like and adds to the heaviness.

  • Shrimp de Jonghe

    • Aiolar on April 24, 2023

      Shrimp with sherry in buttery bread crumbs

  • So-Cal churros

    • Partyof7 on August 19, 2021

      Easy and perfectly delicious! You REALLY need a large closed star tip (5/8”) that was hard for me to find. So worth it!

    • dbuhler on May 07, 2024

      I have made this recipe a handful of times and it never disappoints! This last time I made it the batter was a bit stiffer than usual, but that may have been because I let the liquid boil a bit longer than needed. To pipe I use Ateco #848 tip and it works great! It helps to get really sturdy piping bags...I like to use a 16" bag so I can put all the batter in the bag and not have to refill.

  • Curried chicken with couscous

    • Shewi128 on June 23, 2024

      This was surprisingly tasty with how few ingredients they are. I was trying to use up extra mango chutney, so that's how I found this recipe. I think putting some of the spices under the chicken skin helps flavor the chicken a little more. I would make this again if I have extra chutney in the future.

  • Teriyaki meatballs

    • Shewi128 on March 18, 2022

      These were very good! Very tender meatballs and the sauce was good. The sauce was a little thick, so I'd recommend more water in the sauce.

  • Alabama orange rolls

    • Shewi128 on March 16, 2021

      Tender and flavorful roll. I would definitely make it again.

  • One-pan roasted salmon with broccoli and red potatoes

    • Kinhawaii on April 10, 2021

      Good for an easy & tasty dinner

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  • Published Feb 01 2016
  • 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 Cookís Countryís recipes will come out right the first timeóand every time óyou go in the kitchen. Weíve taken the obsessive recipe development techniques that weíve polished through years at Americaís 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 Cookís Country. Cookís Countryís mission is to reclaim, revive, and restore classic American heirloom recipes.