Cook's Country Magazine, Feb/Mar 2024

  • Rémoulade (page 4)

    from Cook's Country Magazine, Feb/Mar 2024 Cook's Country Magazine, Feb/Mar 2024

    • Categories: Quick / easy; Sauces, general; Cooking ahead; French
    • Ingredients: mayonnaise; prepared horseradish; Worcestershire sauce; Crystal hot sauce
    • Accompaniments: Boudin balls
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Rémoulade

    • TaffyDeb on January 14, 2024

      A wonderful accompaniment to the boudin balls and I suspect, a lot of other things, as well.

  • King cake

    • TaffyDeb on January 14, 2024

      Very good cake! Much better than I can purchase locally. Will be making again and again.

  • Big-batch Sazeracs

    • TaffyDeb on January 14, 2024

      The perfect way to prepare any cocktail, and especially for a party, these were fabulous and I felt like I was in a dark NOLA bistro-bar.

  • Honey-roasted chicken drumsticks with carrots

    • TaffyDeb on January 14, 2024

      Goes together very quickly and with minimal amount of bowls/pans. The finished dish is very good and kid friendly. May need a bit more time to get a little color on the drumsticks.

  • White bean and sun-dried tomato burgers

    • Logan92995 on January 12, 2024

      So, I think the idea and taste of this recipe were better than the actual execution. While the combined ingredients and mayo were pretty tasty, the burger itself would immediately come apart upon eat it. The bean mash that you use to mold the burgers was way too ample, which not thing, the suggested serving size of 4 is way underestimating. This easily yields 6, if not 8 patties.

  • One-pan fresh chorizo with sweet potatoes and black beans

    • anya_sf on April 17, 2026

      I scaled this down inexactly for 1 lb (venison) chorizo, 1 poblano chile, 12 oz sweet potatoes, 1 can black beans. Used 1 Tbsp chipotle chile and was happy with that spice level. Needed 1 1/4 c chicken broth to cover the sweet potato. My chorizo was bulk ground, so I just cooked it completely initially then stirred it back in at the end. The resulting dish was more like chili, which we enjoyed very much with the lime crema (I subbed sour cream).

  • Instant Pot barbecue pulled chicken sandwiches

    • bwhip on January 12, 2024

      These were easy, and turned out great! Lots of flavor in the sauce, which has a nice kick. The crunchy, cooling slaw is the perfect accompaniment. We’ll make these again.

    • Partyof7 on March 25, 2024

      Really nice. The slaw (no mayo) enhances the sandwich. I was very concerned it wouldn’t come to pressure with just the barbecue sauce, but it wasn’t an issue. Perfectly cooked.

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 Feb 01 2024
  • Format Magazine
  • Page Count 48
  • 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.