Cook's Country Magazine, Dec 2019/Jan 2020

  • Roasted beef chuck roast with horseradish-parsley sauce (page 4)

    from Cook's Country Magazine, Dec 2019/Jan 2020 Cook's Country Magazine, Dec 2019/Jan 2020

    • Categories: Sauces for meat; Main course; Christmas
    • Ingredients: beef chuck eye roast; parsley; prepared horseradish; shallots; capers
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Notes about Recipes in this book

  • Chicken biryani

    • anya_sf on September 06, 2025

      Multiple steps, but nothing difficult or very time-consuming. My onions did take longer to brown. I added some frozen peas with the garlic and ginger for a one-dish meal. Very tasty. Next time I will make more yogurt sauce.

  • Tuscan tomato and bread soup

    • Kinhawaii on December 27, 2020

      Good soup- like panzanella liquified. Easy.

  • Cranberry-orange olive oil cake

    • Partyof7 on December 28, 2020

      Perfection! Delicious and very impressive looking. Keeps very well in fridge for 3 days and also freezes (even frosted!) well. The ONLY buttercream I like.

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  • Published Dec 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.