Cook’s Country Magazine, Apr/May 2019

  • Philly tomato pie

    Philly tomato pie (page 5)

    from Cook’s Country Magazine, Apr/May 2019 Cook’s Country Magazine, Apr/May 2019

    • Categories: Pizza & calzones; Main course; American; Vegan; Vegetarian
    • Ingredients: all-purpose flour; instant yeast; dried oregano; dried red pepper flakes; tomato sauce
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Penne with pancetta and asparagus

    • anya_sf on May 22, 2024

      I used 5 oz soft goat cheese instead of 8 oz mascarpone, which worked well and was still plenty cheesy. I added some peas as there wasn't enough veg for us otherwise (would use more asparagus if I had it). Quick, easy, and delicious. Would add lemon zest next time.

  • Spiced crunchy pork chops

    • Kinhawaii on July 18, 2021

      We cooked 2 big chops with half of the spices- & in less oil. Made nicely flavored crunchy pork chops. We don’t like it too spicy so added much less cayenne. Will definitely make this again.

  • Hamburger steaks with onion gravy

    • Rinshin on May 08, 2019

      Flashback time to something similar I’ve eaten at hole in the wall diners on our travels. Very comforting and quick to make. I am glad there are still places that serve food like this. Sprinkled Aleppo pepper on top. Served with fried egg cooked in olive oil.

    • Shewi128 on August 19, 2021

      Simple, delicious. Reminded me of my childhood.

  • Southern-style stewed chicken and rice

    • Shewi128 on March 16, 2021

      Simple, comforting dish.

    • Aiolar on April 23, 2023

      Very comfort-food-y. Could easily add other seasonings to change flavor profile (curry, mustard, etc). Makes a TON of food.

  • Thin and crispy chocolate chip cookies

    • Kinhawaii on August 14, 2022

      Big cookies with chocolate more in the background, nicely crispy throughout.

  • Glazed chicken breasts with currant-pistachio couscous

    • puddlemere on August 13, 2019

      Good! I substituted pomegranate molasses for the apricot preserves to sort of go with the Middle Eastern theme, plus dried cranberries for the currants and Israeli couscous for regular. Next time I'd just add some kind of green vegetable.

  • Shrimp Creole for two

    • Kinhawaii on August 24, 2021

      We enjoyed this recipe- easy to put together. Definitely better with the lemon juice. Tony’s seasoning was a little spicier than I expected, but I have a low spice/ heat tolerance. Lots of sauce.

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 2019
  • 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.

https://w1.buysub.com/pubs/BP/CCY/ft_1995_JA11.jsp?cds_page_id=101754&cds_mag_code=CCY&id=1395779957064&lsid=40841539170018548&vid=1&cds_response_key=IKB13HTA0