Cook’s Country Magazine, Aug/Sep 2017

  • Detroit-style pizza

    Detroit-style pizza (page 5)

    from Cook’s Country Magazine, Aug/Sep 2017 Cook’s Country Magazine, Aug/Sep 2017

    • Categories: Pizza & calzones; Main course; American; Vegetarian
    • Ingredients: all-purpose flour; instant yeast; Monterey Jack cheese; canned crushed tomatoes; basil; dried oregano; dried basil
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  • Detroit-style pizza

    • Rinshin on July 29, 2017

      This was very easy to make and liked it just as much as Chicago style or even more. It is more like foccacia. The crust was quite fluffy unlike some of the heavy foccacia I've had in the past. Lots of fun to make this.

    • Partyof7 on March 11, 2019

      Easy and very delicious. Everyone loved it! Must use a metal pan for optimum crunch

    • Kinhawaii on July 26, 2023

      I’ve made this several times & it remains one of our favorite pizza recipes. Definitely better made in a dark metal pan- crust was so pale otherwise. It’s like eating a focaccia with pizza toppings.

  • Pan-seared salmon with lentil salad

    • mharriman on August 09, 2017

      Both the salmon and lentil salad were easy and quick to get from kitchen to table. I added a drizzle of Saba (grape must) on top of the salmon before serving and that livened it up. I make a wild Alaskan salmon entree once a week for all those omega 3s; my husband says this is one of the best we've had. I'll keep this recipe handy when I want to get dinner on the table in 30 minutes ( just need to remember to have canned lentils on hand).

  • Lazy peach sonker

    • Rinshin on July 31, 2017

      So simple and tasty. Took about 10 min prep time. Left the skin on nectarines. My crust did not brown as much as the photo on the right, but it was still delicious and cooked through. I may try browning it more by extending the time when I make this again.

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  • Published Aug 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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