Cook's Country Magazine, Apr/May 2021

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cheeseburger mac

    • Rinshin on March 22, 2021

      Made for my husband knowing one of his favorite foods is cheeseburger and he did like this. But, I also liked it too with some modification I made. The ground beef was kept more chunky while browning to get more texture, reduced cheese by half (used half cheddar and Jack, and sodium citrate for smooth consistency) and HP Sauce to give it a more of steak burger taste. Without the HP sauce, it was too bland. I liked the sprinkling of diced dill pickle and raw onion on top. Photo added.

    • hbakke on May 01, 2021

      This was a very cheesy, but tasty dinner. It had all the flavors of a cheeseburger and was quick to put together. It isn't something I would make all the time, since it was a bit of a gut bomb, but I would make it again.

  • Cheesy beef enchiladas

    • anya_sf on April 28, 2021

      While these enchiladas weren't remotely authentic, they were super quick and easy and my family really liked them. The supermarket only had 85% lean beef, so I cooked it and drained the fat before adding the other ingredients. I used Las Palmas mild enchilada sauce and a combination of shredded Mexican cheese blend and pepper jack.

  • Sautéed eggplant with polenta

    • hbakke on April 07, 2021

      Not my favorite. There was not enough texture or flavor and I think it could use more acidity. Two eggplants and two onions are not going to get browned at all in a 12 inch skillet. The skillet was overflowing and everything steamed instead of browning.

  • Lemon-oregano chicken with farro salad

    • hbakke on March 22, 2021

      Loved the salad with the pepperoncini brine/oregano/lemon dressing. This was a simple, tasty dinner that I would make again. I used a whole cucumber and slightly more feta.

  • Cucumber-ginger salad

    • hbakke on April 11, 2021

      A nice, flavorful cucumber salad (I used a regular cucumber instead of an English cucumber). The ginger was still very strong after the hour of refrigeration, which I didn't really mind. I would probably use two cucumbers next time since there was a lot of leftover marinade/dressing. I would make this again.

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 2021
  • 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.