Cook’s Country Magazine, Apr/May 2017

  • Rack of pork with potatoes and asparagus

    Rack of pork with potatoes and asparagus (page 5)

    from Cook’s Country Magazine, Apr/May 2017 Cook’s Country Magazine, Apr/May 2017

    • Categories: Main course
    • Ingredients: pork rib roast; potatoes; rosemary; asparagus
    • Accompaniments: Quick salsa verde
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Baked ricotta chicken

    • anya_sf on September 05, 2019

      Nice weeknight meal. Trader Joe's whole milk ricotta worked. Good flavor. The chicken turned out a bit tough, but I may have overbaked it a bit, so watch the baking time. We enjoyed this with garlic bread and zucchini.

  • Grilled steak fajitas

    • Aiolar on April 24, 2023

      2 - 24 hour marinade, steak was DELICIOUS, veggies were good too, serve with: sour cream, avocado, lime. Double the steak for leftovers.

  • Rice noodle bowl with pork and scallions

    • twoyolks on May 04, 2017

      This was simple and pretty tasty. I think it would've been better with more acid (perhaps lime juice or rice vinegar) in the sauce as well as some chile pepper. I got some pretty significant charring on the ground pork and that really enhanced the flavor. Cooking the scallions after the ground beef didn't really cook them well and I'd consider swapping the order in the future.

  • Chipotle chicken Caesar salad

    • anya_sf on November 10, 2024

      I made a Caesar-style dressing from scratch using lime juice instead of lemon, then stirring in the smaller amount of chipotle pepper for a smoky rather than spicy flavor. I also brined the chicken and pounded it to an even thickness before cooking. Very tasty with some diced tomato on top, in addition to the avocado.

  • Pork Milanese

    • Aiolar on April 24, 2023

      Needs a sauce

  • Blueberry pancakes

    • anya_sf on August 17, 2019

      This is Cook's Illustrated/Country's standard buttermilk pancake recipe, which is my go-to recipe. I often substitute white whole wheat flour for some or all of the all-purpose, and use yogurt if I'm out of sour cream. I make the pancakes a bit larger, yielding 11-12 pancakes. I'm also more generous with the blueberries. My family loves these.

  • Strawberry-vanilla pancakes

    • anya_sf on July 24, 2021

      This is CI's standard buttermilk pancake recipe, which produces excellent, fluffy pancakes. Sprinkling the berries on top works well with blueberries, but not quite as well with strawberries, as they didn't sink into the batter at all and remained on the surface of the pancake bottoms. This caused the residual sugars to caramelize and burn a little on the griddle and also caused the pancakes to stick to the sheet pan they were put on to keep warm (ended up flipping them over). Nevertheless, the pancakes were just delicious. With the second batch, I tried mixing the berries into the batter, but for some reason they didn't taste quite as good.

  • Pink Champagne cake

    • Shewi128 on May 19, 2022

      Honestly, it was just kind of meh. The flavor was nothing special. The pastry cream never set up and leaked out during the cake set-up. Also, the pink candy shavings were not easy to make! This is not a repeat recipe for me.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Apr 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.

https://w1.buysub.com/pubs/BP/CCY/ft_1995_JA11.jsp?cds_page_id=101754&cds_mag_code=CCY&id=1395779957064&lsid=40841539170018548&vid=1&cds_response_key=IKB13HTA0