Cook's Country Magazine, Oct/Nov 2020

  • One-pan turkey breast and stuffing with pomegranate-parsley sauce (page 5)

    from Cook's Country Magazine, Oct/Nov 2020 Cook's Country Magazine, Oct/Nov 2020

    • Categories: Stuffing; Stews & one-pot meals; Sauces, general; Sauces for poultry; Main course; Thanksgiving
    • Ingredients: thyme; turkey breast; onions; garlic; chicken broth; dry white wine; sage; dried red pepper flakes; ciabatta bread; hot Italian sausages; parsley; pomegranate seeds; olive oil; shallots
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Notes about Recipes in this book

  • Cheesy mashed potato casserole

    • Shewi128 on May 20, 2024

      This was by far the fattiest mashed potato recipe I have ever made. 1 cup of butter plus 3 cups of cheese?! Wow. It was worth it, though. I did substitute cheddar cheese for the gruyere as I was feeling cheap and didn't want to buy expensive cheese. It was still amazing, and I'd probably do the same thing again, and maybe add the cooked bacon like in one of the alternative recipes. Highly recommend.

  • Halibut puttanesca

    • Partyof7 on October 29, 2020

      Super delicious and quick. Yum

  • Spicy lamb with lentils and yogurt

    • Partyof7 on December 28, 2020

      Tasted very good but my lamb was a bit gamey (bought at grocery-Australian lamb). Leftovers went uneaten.

  • Banana bread

    • Kinhawaii on October 02, 2020

      Good, very easy, moist, but my edges got very dark. So much easier than their Ultimate banana bread version, yet with that recipe I don’t get dark edges for the same texture.

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  • Published Oct 01 2020
  • 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.