Cook's Country Magazine, Feb/Mar 2022

  • Quick shrimp stock (page 2)

    from Cook's Country Magazine, Feb/Mar 2022 Cook's Country Magazine, Feb/Mar 2022

    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: shrimp shells; tomato paste
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Notes about Recipes in this book

  • Lentilles du Puy with spinach and crème fraîche

    • Shewi128 on June 12, 2023

      This was just ok. It was an easy and quick recipe to make on a weeknight. The lentils held their texture nicely. There just wasn't enough seasoning to make it memorable. The Dijon mustard was a nice touch, though. I don't think I'll make this again.

  • Bagna cauda potatoes

    • Rinshin on February 10, 2022

      I had Japanese canned bonito in my pantry I wanted to use up and this was perfect with it. Very tasty use of 1/2” sliced red potatoes. Photo added.

  • Sesame-glazed meatballs and broccoli

    • Shewi128 on May 22, 2023

      This was a solid weeknight recipe. I was skeptical of how good one of their "recipe card" recipes can be, but this had a lot of flavor for how little ingredients there were. Also, it's a one-pan dish. I will make this again!

  • Orange upside-down cake

    • anya_sf on March 10, 2022

      Enjoyable cake with decent orange flavor. After 50 min, the cake may have been a few minutes overdone (so check early), but was still moist. The topping edges caramelized and stuck, so the orange slices had to be reassembled and the edges were chewy, Lacking orange marmalade, I brushed the cake with apricot jam - the apricot flavor couldn't be detected, although marmalade might have boosted the orange flavor.

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  • Published Feb 01 2022
  • 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.