Cook’s Country Magazine, Feb/Mar 2017

  • Hearty beef lasagna

    Hearty beef lasagna (page 5)

    from Cook’s Country Magazine, Feb/Mar 2017 Cook’s Country Magazine, Feb/Mar 2017

    • Categories: Pasta, baked; Main course; Cooking ahead; Cooking for a crowd; Italian
    • Ingredients: lasagna noodles; mozzarella cheese; pecorino Romano cheese; sandwich bread; ground beef; onions; garlic; dried oregano; dried red pepper flakes; canned crushed tomatoes; cottage cheese; heavy cream
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Notes about Recipes in this book

  • Texas breakfast tacos

    • twoyolks on February 08, 2017

      This recipe also calls for the tacos to be served with Monterey jack cheese. The filling was good but was missing flavor to really be great. It definitely needed salsa and cheese. The star ended up being the home made tortillas.

  • Homemade taco-size flour tortillas

    • twoyolks on February 08, 2017

      The flour tortillas had a lot more flavor than any store bought tortilla. They were rather easy to make and cooked quickly. I cooked them over high heat as it seemed to work better for me. Don't try to form this in a tortilla press as they're too sticky.

  • Salsa roja

    • twoyolks on February 08, 2017

      A basic red salsa. I used canned tomatoes instead of fresh.

  • Crumb-crusted pork tenderloin

    • anya_sf on August 10, 2021

      i just had 1 Tbsp whole-grain mustard left, so supplemented with Dijon - either one works. Great way to cook pork tenderloin! The crumb coating was crispy and delicious and adhered well to the pork.

  • Fettuccine with chicken, bacon, and broccolini

    • Shewi128 on December 24, 2022

      It ends up being a lighter, thinner sauce than expected, but it was nice. I used asparagus instead of broccolini, but it worked well. I also added 1 tsp of Italian season so it didn't end up only tasting like bacon. I would make this again for a quick weeknight meal.

  • Roasted sweet potato wedges

    • Analyze on March 31, 2017

      We LOVED these! They have an older version of the recipe (2010) where they have you peel the sweet potatoes, use half the oil, use vegetable oil vs. the EVOO here, and use a bit of sugar, with a different roasting method. I actually made both recipes at the same time (I have a double oven), and this newer version was by far our favorite. It's healthier due to the skins being on (er, except for the oil being doubled), much easier, and in my opinion was about 5x tastier. Highly recommended!!!

    • twoyolks on August 07, 2017

      These were bland and really limp. The skins were tough and basically inedible.

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  • Published Feb 01 2017
  • 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.

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