Cook’s Country Magazine, Jun/Jul 2017

  • Homemade Italian seasoning (page 2)

    from Cook’s Country Magazine, Jun/Jul 2017 Cook’s Country Magazine, Jun/Jul 2017

    • Categories: Spice / herb blends & rubs; Italian
    • Ingredients: dried oregano; dried thyme; dried basil; dried rosemary; dried sage
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Barbecued chuck roast

    • twoyolks on April 28, 2020

      My chuck roast cooked much faster than the recipe specified. The flavor was good and it was tender enough as long as it was sliced thinly against the grain.

  • Texas-style pinto beans

    • Rinshin on June 17, 2017

      Simple recipe that you can jazz up after cooking the beans without all the added spices and herbs while cooking. I liked the technique of salting the beans overnight, rinse, and salting again while being cooked. Made super tender pinto beans that did not lose shape and become mushy. First served as suggested with chopped onion, dill pickles, and tomatoes which was good, but I did add some Mexican style hot sauce to mine. My husband liked his just as they were without the hot sauce. These beans certainly go really well with robust bbq main.

  • Grilled bacon burgers with caramelized onion

    • Shewi128 on February 03, 2022

      We make this for company because these burgers turn out so well every time. The bacon flavor isn't overwhelming. Highly recommend this recipe.

  • Teriyaki chicken kebabs with grilled bok choy

    • Shewi128 on June 23, 2024

      I made my own teriyaki sauce, but otherwise followed the recipe. I think the chicken would be slightly better marinated ahead of time, but was still pretty good. Also, if you want more teriyaki flavor, make sure you have extra sauce. We liked this easy weeknight recipe.

  • Corn and cucumber salad

    • breakthroughc on May 18, 2024

      Delicious salad. Fresh yet rich. I will be making this a lot this summer.

  • One-pan chicken with couscous and carrots

    • anya_sf on August 08, 2021

      I used 5 boneless, skinless chicken thighs. I increased the couscous by 25% as well as the water (turns out it's equal weights of couscous and water) and spices, plus added some coriander as suggested by online reviewers. The couscous texture was great. With a generous amount of extra salt, juice of a second lemon, and more herbs (I used cilantro and dill), it was quite flavorful as well.

  • Chicken Florentine for two

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 Jun 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.