Cook’s Country Magazine, Dec 2016/Jan 2017

  • Double-crust chicken pot pie

    Double-crust chicken pot pie (page 5)

    from Cook’s Country Magazine, Dec 2016/Jan 2017 Cook’s Country Magazine, Dec 2016/Jan 2017

    • Categories: Pies, tarts & pastries; Main course; Cooking ahead
    • Ingredients: sour cream; all-purpose flour; butter; onions; carrots; celery; chicken broth; half and half cream; baking potatoes; thyme; rotisserie chicken; frozen peas
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Notes about Recipes in this book

  • Cast-iron skillet calzone

    • Shewi128 on August 14, 2020

      Huge portion sizes--fed a family of 4 for 3 meals!

  • Cumin-crusted chicken thighs with cauliflower "couscous"

    • Rinshin on October 27, 2018

      Only made cauliflower couscous to go with chicken karaage thinking it would be ok rice alternative. Never made cauliflower rice or couscous and should have selected more plain tasting recipe to start. This was way too much cumin taste which totally overpowered the couscous. I had to add scrambled eggs, stir fried green beans, and soy sauce to tame the assertiveness of cumin. I think if you reduce the cumin quantity to maybe 1/2 tsp this recipe then offers good instructions on using cauliflower as couscous or rice.

  • Farfalle with crispy prosciutto and peas

    • Shewi128 on October 21, 2022

      This was ok. One thing about prosciutto is that it can bunch up on you when you chop it, which means it'll stay together when you cook it. Make sure you separate it in the pan to allow it to get crispy. I'd maybe make this again if I have leftover prosciutto.

  • Caesar green bean salad

    • jenmacgregor18 on December 18, 2019

      I omitted croutons, which would have made it excellent, I'm sure. I added more olive oil & salt to offset the lack of croutons. it was still good with the dressing & parm. The green beans do taste sweeter.

  • Soft and chewy gingerbread cookies

    • twoyolks on January 02, 2020

      These gingerbread cookies are flavorful and soft without being dry like so much gingerbread is.

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  • Published Dec 01 2016
  • 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.