OUR COOK’S COUNTRY COOKS and editors go to exceptional lengths to develop the recipes in each print issue. Our obsessive recipe development—which can take months, from concept to final recipe—guarantees dishes that are foolproof delicious. And if you’re reading this, there’s a good chance you already know all of that.
So we’ll cut to the chase. Choosing favorites doesn’t come easy for us, but as always, we do the hard work so that you don’t have to. Here’s what some Cook’s Country staffers think stand out the most in the new, June/July edition. Take a look, and then browse the issue and pick your own favorites.