Cook’s Country Magazine, Aug/Sep 2019

  • Gorditas

    Gorditas (page 5)

    from Cook’s Country Magazine, Aug/Sep 2019 Cook’s Country Magazine, Aug/Sep 2019

    • Categories: Sandwiches & burgers; Main course; Snacks; Mexican
    • Ingredients: ground beef; baking potatoes; onions; tomatoes; ground cumin; masa harina; Cojack cheese; vegetable oil
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Notes about Recipes in this book

  • Gorditas

    • Shewi128 on March 16, 2021

      The stuffing did not fit in the gorditas, and the flavor was not good enough for the effort put into this recipe.

  • Grilled jerk chicken

    • anya_sf on July 29, 2025

      I grilled chicken thighs which had marinated 6 hours. They were super flavorful. I have a gas grill with 3 burners and had to turn the middle one down, so the grill temp was 425 F, as the thighs didn't all quite fit over just the 3rd (off) burner. Timing still worked.

  • Fresh tomato galette

    • Kinhawaii on May 23, 2020

      Delicious- even with our substitutions- our gruyere was moldy so used a mix of cheeses, had only 1 large Roma tomato & so mostly used grape tomatoes- well blotted. Also rolled it out thinner so ended up with a bigger galette. Was like a smaller version of Ina Garten’s. Not sure which I like better. I forgot to take a photo but it looked like theirs but with smaller tomatoes. Would make again.

  • Turkey picnic sandwich with sun-dried tomato spread

    • Shewi128 on September 12, 2022

      This was a really interesting recipe and technique. The spread was fantastic and really made the sandwich unique. I did substitute unshelled sunflower seeds for the almonds due to an almond allergy. I would caution that the bread may get soggy around the edges, so don't put any spread around the edges.

  • Ham picnic sandwich with olive spread

    • Shewi128 on May 30, 2023

      I love this technique and the various spread options. Tapenade is a very strong flavor on its own, but in a ham sandwich? Wow. I loved this one, maybe more than the turkey version. Also, make note of which ingredients go in the spread vs just the bread. I believe I did it wrong both times. I will make this again.

  • Shrimp and orzo risotto with saffron and lemon

    • Crazy4cookbooks on February 28, 2026

      This comes together easily, and is special enough for guests, without being overly time consuming. Orzo less fussy than risotto. The published recipe calls for 4 cups broth, which makes a looser dish than pictured. If you want drier orzo, 3 cups also works. I think dish is enhanced with a garnish of Parmesan. Smoked paprika can substitute for saffron if desired

  • Hot buttered lobster rolls

    • Crazy4cookbooks on March 06, 2026

      Made this quite a bit easier by using Langostino tail meat from Aldi. Easy and delicious. I halved the recipe for a 12 ounce package, to make 4 sandwiches. I do think the split top/brioche buns are an important element.

  • One-pot chicken jardinière

    • Shewi128 on January 06, 2022

      This was a hit. Be careful to not let the bottom of the pot burn.

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  • Published Aug 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.