Cook's Country Magazine, Apr/May 2022

  • Large-batch hard-cooked eggs (page 3)

    from Cook's Country Magazine, Apr/May 2022 Cook's Country Magazine, Apr/May 2022

    • Categories: Egg dishes; Appetizers / starters; Snacks; Cooking ahead; Cooking for a crowd; Vegetarian
    • Ingredients: eggs
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Notes about Recipes in this book

  • Basic deviled eggs

    • jenmacgregor18 on April 19, 2022

      These were very good and they disappeared quickly. My changes: I did sub lemon juice for vinegar and dijon for spicy brown mustard.

  • Lemon pepper wings

    • sarahawker on April 11, 2022

      This was pretty amazing. Even w/ the temp carefully watched the wings were not golden at 10 min. BUT they did taste amazing and turned golden keeping warm in the oven. The family went through all four pounds of wings in one meal. Served with a simple salad to cut the fat.

  • Asparagus, leek, and goat cheese quiche

    • anya_sf on April 21, 2022

      I used a 9.5" wide-rimmed pie plate; there was enough pastry, although I simply pressed the edge with a fork rather than crimping. Worried about sagging, the pastry blind-baked 30 min covered, then 15 min uncovered. I had 1 lb asparagus after trimming - definitely over 2 cups sliced pieces - but it all fit in the larger dish. I increased the salt since I used more asparagus. The quiche tasted very nice. I don't think it needed to cool 2 whole hours after baking; we had it 1.5 hrs later and I'm guessing 30 min would probably be OK.

  • Linguine with broccolini, pancetta, and Parmesan

    • Kinhawaii on August 31, 2024

      Quick & yummy. Had bacon so substituted for pancetta which gave it a prominent bacon flavor- although we were heavy handed with it.

  • Steak Caesar salad

    • anya_sf on June 20, 2023

      Tasty. I skipped the croutons, as we had bread on the side. Used filet mignon (which I didn't cut smaller), since the only steak tips I found were pre-cut in small pieces. Watch the heat because the Worcestershire sauce made the beef brown faster. Cherry tomatoes were a nice addition.

  • Skillet chicken, zucchini, and cheesy rice

    • dbuhler on January 11, 2024

      This was easy and a good use of rotisserie chicken. I found the mixture quite bland after adding the cheddar so I added more cheddar and a bit of salt. I want to try a different, more flavorful cheese next time, like an extra sharp cheddar. The kids enjoyed it, so I'll probably make it again. I will also toast the parmesan a bit more next time to get it more brown.

  • Cast iron brownie

    • Shewi128 on April 26, 2022

      We really liked this. It was easy and delicious. It had crispy edges on every piece. This recipe was a keeper!

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  • Published Apr 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.