Cook’s Country Magazine, Oct/Nov 2017

  • Buttermilk substitute (non-dairy) (page 2)

    from Cook’s Country Magazine, Oct/Nov 2017 Cook’s Country Magazine, Oct/Nov 2017

    • Categories: Dairy-free; Vegan; Vegetarian
    • Ingredients: soy milk; lemons
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Notes about Recipes in this book

  • Jalapeño-cheddar cornbread

    • BethNH on November 06, 2017

      This was the worst thing I've cooked in recent memory. It looked really nice - just like the picture - and was very moist. It was horrifically salty and just tasted terrible. My husband and I each ate one small piece and I actually felt sick afterwards. I tossed the rest out to the birds. Nasty.

  • Easy fish and chips

    • Rinshin on May 02, 2019

      Did not like the texture or taste of fries using Yukon gold. The fish was nicely coated and crunchy from the use of half flour and cornstarch, but wanted more taste in the batter.

    • Shewi128 on July 01, 2021

      Really easy and surprisingly good. You have to watch the fries as some will burn.

    • dbuhler on June 11, 2024

      I echo the other comment about wanting more flavor from the fish batter, but it was super crispy which we loved. I didn't make the fries, so I don't have a comment on those. I would try these again but I would add a few flavor enhancers to the batter.

  • Pumpkin spice muffins

    • dbuhler on August 19, 2023

      These were pretty good. I made a half batch as mini muffins using half bleached AP flour and half whole wheat flour. My kids loved these and frequently ask for them so I think I will make a full batch of mini muffins next time and freeze them and pull them out when needed.

  • Skillet bratwurst with apples and Brussels sprouts

    • Shewi128 on September 11, 2023

      This is a perfect autumnal recipe, AND, it only uses 1 skillet! I paired it with whipped potatoes, which was a great accompaniment. I would definitely make this again, and maybe even try apple sausages next time.

  • Tater Tot hotdish

    • dbuhler on October 13, 2025

      This was okay, but nothing amazing. I may make it again to use of the tater tots (I made a half batch in an 8x8 pan). I do remember eating something similar to this growing up with the canned soup, so this was much better, I just didn't love it.

  • Bergers-style cookies

    • Kinhawaii on March 20, 2019

      I am not sure what the original tastes like but a nice soft cookie with thick fudge like frosting. The frosting quickly formed into easily scooped globs, just wished it stayed glossy.

  • Slow-cooker chicken and sausage gumbo

    • dbuhler on February 03, 2023

      This was delicious! I've been making ATK's Slow-cooker chicken and sausage gumbo from their Slow-Cooker Revolution book for years and we really like it, but I wanted to try a new roux method so I gave this one a try. The main differences between the two are the roux method and ratio, slightly different quantities of ingredients (ex. more peppers and more sausage in the SCR, etc.) and this one includes Creole seasoning. I love the faster roux method and I love the inclusion of the seasoning, although I do think it made the gumbo a tad too salty for our tastes so I will reduce it a bit next time. Moving forward I plan to use this roux method and the creole seasoning, but I will continue to use the SCR quantity for peppers and sausage. I did omit the okra...I've never put okra in my chicken and sausage gumbo. This is our families new favorite gumbo!

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  • Published Oct 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.