Cook’s Country Magazine, Dec 2017/Jan 2018

  • Monterey Bay cioppino

    Monterey Bay cioppino (page 5)

    from Cook’s Country Magazine, Dec 2017/Jan 2018 Cook’s Country Magazine, Dec 2017/Jan 2018

    • Categories: Stews & one-pot meals; Main course; American; Italian
    • Ingredients: onions; tomato sauce; tomato purée; basil; Worcestershire sauce; ground cinnamon; sea bass; shrimp; scallops; mussels; dry sherry; garlic; saffron; bottled clam juice; baguette bread
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Notes about Recipes in this book

  • Easy ricotta gnocchi with sage-browned butter sauce

    • anya_sf on April 24, 2020

      I tested this recipe. It was surprisingly easy. My son helped by cutting the gnocchi as I piped them. Made ahead, they cooked quickly from frozen.

  • Easy ricotta gnocchi with tomato sauce

    • Kinhawaii on October 19, 2020

      Delicious & easy, will definitely make again! Gnocchi were tender & light.

  • Chicken sauce piquant

    • Shewi128 on April 16, 2021

      This was very good. It had a hint of spice, so I added more hot sauce. The kids both gobbled this up. This recipe is definitely a keeper.

  • Foil-roasted potatoes

    • anya_sf on July 19, 2022

      Really good. I used half the butter - perhaps because of that, many potatoes stuck to the foil. I was able to peel them off, but next time I'll spray the foil with cooking spray. On the plus side, the cut sides were crisp. Easy, forgiving method - in the foil, the potatoes can bake a little longer without burning and rest a little longer without getting cold.

  • Slow-cooker Mexican shredded pork tostadas

    • Shewi128 on May 06, 2022

      Make sure you read the instructions to cook the meat after the slow cooker. The flavor was still good despite our mistake. It was also super easy t othrow everything together.

  • Chile cheese log with tortilla chips

    • BethNH on December 22, 2017

      This is a fantastic cheese log. I brought it to a party tonight and it went over well with everyone. I made just a couple of small adjustments for simplicity. It makes no sense to use 6 oz each of cream cheese and Monterey Jack cheese when each comes in an 8 oz block. I added just an extra Tablespoon of mayonnaise to account for this difference. At first the "log" seemed entirely too soft but it came together nicely after an hour in the freezer and could then be rounded out.

  • Chicken chow mein for two

    • Kinhawaii on July 23, 2019

      I enjoyed this recipe- quick & tasty. Other person would have liked less ginger. Will make it again.

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  • Published Dec 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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