Cook's Country Magazine, Apr/May 2016

  • Garlic fried chicken

    Garlic fried chicken (page 4)

    from Cook's Country Magazine, Apr/May 2016 Cook's Country Magazine, Apr/May 2016

    • Categories: Main course
    • Ingredients: granulated garlic; garlic; chicken pieces; all-purpose flour; egg whites; peanut oil; butter; parsley
    • Accompaniments: Basque-style green beans
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Notes about Recipes in this book

  • Basque-style green beans

    • Rinshin on January 29, 2020

      Solid recipe with minimal prep and ingredients. Although we were satisfied with the flavor and texture, we wanted a little more oomph with flavor. Next time increase vinegar and spice.

  • Fluffy baked polenta with red sauce

    • adrienneyoung on August 25, 2021

      Made with 1 can San Marzano and one bottle Rao’s marinara: not Italian, but stupendous! A keeper. Would be great barn party food.

  • Hot chicken salad

    • twoyolks on July 15, 2016

      This was just weird. The sour cream gave the whole thing an odd tanginess. The almonds and celery were weirdly crunchy.

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  • Published Apr 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 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.