Cook’s Country Magazine, Apr/May 2018

  • Homemade poultry seasoning (page 2)

    from Cook’s Country Magazine, Apr/May 2018 Cook’s Country Magazine, Apr/May 2018

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: dried rosemary; dried oregano; dried thyme; dried sage; ground ginger
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Boogaloo Wonderland sandwiches

    • anya_sf on November 06, 2024

      Enjoyable, highly seasoned variation on a Sloppy Joe. I just used 8 oz ground beef for 2 sandwiches, not 10 oz. I also did not follow instructions and used cheddar cheese (it still melted well) and regular hamburger buns.

  • Steak taco salad

    • Rinshin on March 24, 2018

      This is just what I expect in taste and appearance from some of the better Southwest/CalMex restaurants. Very easy to put together within 1 hour. Instead of pinto, used black beans. The buttermilk/avocado dressing was suited in this salad with the right piquancy and acidity from limes. The only minus was their use of Fritos. The texture of Fritos was too hard and crunchy to eat easily. Next time I am using more light textured corn chips or flax chips slightly crushed for easier eating. Photo added.

  • Latin American pork and rice

    • Shewi128 on August 16, 2021

      This can be made into a make-ahead dish for a weeknight. Really delicious with tender meat.

  • Chicken shawarma

    • SenseiHeidi on June 30, 2024

      This recipe was not a fave. The spice rub was very cumin forward and otherwise boring would not make again.

  • Salt-crusted fingerling potatoes

    • twoyolks on June 28, 2018

      These were basic and a bit bland but well seasoned. The rosemary was a nice touch. The instructions aren't clear, but when the potatoes are cooked with the lid on, the water needs to be kept at a boil.

    • anya_sf on September 28, 2021

      I thought these were delicious - salty, but in a good way, like fries (but not crispy like fries). The rosemary definitely enhanced the flavor. We also like melted butter on top.

  • Sugar snap pea salad

    • twoyolks on June 04, 2019

      The sugar snap peas were ironically the least compelling part of this salad. I liked the arugula and cucumber (I omitted the radishes) and the dressing but the sugar snap peas just didn't fit well.

  • Slow-cooker chicken tikka masala

    • SenseiHeidi on February 09, 2020

      Very easy. I cut the chicken in thirds and it cooked in only 2 hours. Served with cilantro rice.

  • One-pot chicken with braised spring vegetables

    • anya_sf on February 22, 2019

      I substituted a bit of dried thyme for fresh, omitted radishes, used 1 lb fingerling potatoes. In lieu of asparagus, I used one bunch broccolini, some haricot verts, and a bag of frozen artichoke hearts. I didn't add the peas until the last couple of minutes of cooking. This dish was nice and light, perfect for spring. It needed a generous sprinkling of salt (I used fleur de sel) at the end.

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 2018
  • 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.