big VICTORIES FEEL great, but when it comes to cooking, the small ones feel pretty good, too. Our cooks and editors here at Cook’s Country have put together a wide range of recipes in this issue—some easy and others more challenging—that will make you feel victorious in the kitchen every single time you make a meal.

As you flip through your Cook's Country magazine or browse it online, take into consideration our team members’ favorites below. Their choices range from quick recipes with few ingredients to project recipes that provide sticky, sweet goo.

What recipes are you most excited to cook from this new issue? Let us know in the comments!

I really enjoyed being around the test kitchen for the development of this recipe. The portobellos in this recipe are used as a vessel as opposed to a replacement for meat, and the mushrooms aren’t bland, spongy, or sad like you’ll find with most stuffed portobello mushroom recipes online.

It’s a simple meal, but it’s very filling and fitting for those following a vegetarian diet. I personally love to eat vegetables and do my best to avoid eating meat. This recipe is already a part of my cooking repertoire. [GET THE RECIPE]

I had the pleasure of meeting up with chef-owner Timothy Hontzas at Johnny's Restaurant in Homewood, Alabama, to try his popular "Greek-and-three." I had many foods while I was there, but the one that stood out to me most was their Greek baked chicken dish. Once I tried it, I knew I wanted to create my own version of this simple yet complex-tasting dish.

And I did. Our version is a supersimple yet superflavorful supper that your friends and family will—without a doubt—love. [GET THE RECIPE]

My favorite cafeteria lunch in elementary school was definitely meatloaf with mashed potatoes. I feel like I should be embarrassed to admit this, because who really likes meatloaf? But—#noshame—I do. Unlike most of my classmates, I didn’t have my mom’s homemade meatloaf to compare to the cafeteria version. I grew up in a Caribbean household, and this American classic wasn’t a part of my mom’s routine.

And that’s fine. I got to enjoy it when I did back then, and I get to enjoy it now whenever I want a trip down memory lane, thanks to Cecelia's work on this recipe. This delicious dish is truly nostalgic and very easy to make. You have to clean only one pan after you’re done cooking. Comfort food with barely any dishes to clean? Talk about a win-win. [GET THE RECIPE]

I'm a big fan of quick, easy recipes that use ingredients I normally already have in my pantry and fridge. This recipe hits all those marks. It's simple, comforting, and a crowd-pleaser. Using the reserved pasta cooking water is a next-level technique that makes for a silky, rich pasta.

If you're someone who doesn't cook much but needs a dish to impress a few friends, this is the recipe for you. If you're a home cook who needs dinner prepared quickly right when you get home from work, this is the recipe for you. If you're on a budget and want to enjoy a simple but tasty meal—you guessed it—this is the recipe for you. [GET THE RECIPE]

Here in the test kitchen, we know we have a winning recipe on our hands when the test cooks push their way to the front of the line for a tasting. Such was the case with our new recipe for Triple-Chocolate Sticky Buns, created by Cecelia Jenkins. These soft, sweet, shiny buns are over-the-top indulgent and a project to make, but the payoff is totally worth it: a charming, irresistible, crowd-pleasing sweet treat and a kitchen that smells like the bakery of your dreams. [GET THE RECIPE]

I'm usually suspicious of foods that look this cute, but this particular cake actually tastes better than it looks. The citrus flavor is simultaneously bright and deep. This is happy food—the moist cake, the deep citrus flavor, the pretty topping. It looks and tastes like sunshine. [GET THE RECIPE]

This is one of my favorite recipes from this issue because it's so snackable. Each bite is crispy, salty, and the perfect size. It's a great snack that both kids and adults can enjoy. Speaking of enjoyment, we made lunch one day in the test kitchen and put the Popcorn Chicken on the Ultimate Caesar Salad—that was a pretty epic recipe mash-up. Let us know in the comments if you happen to try this combo for yourself! [GET THE RECIPE]

The Cajun-style gravy in this dish soaks into the rice in the most wonderful way. It's a really comforting and savory dish. I'm convinced that if you try it once, there's a likely chance you're going to want to have it again. Plus, it's the perfect meal to have in February and March. [GET THE RECIPE]

This is one of my favorite recipes from this issue. It's partially because I love eggs for dinner and anything I can eat with warm flour tortillas. But I'm also a big fan of this recipe because it's simple. You can make this entire breakfast or dinner—your choice, really—in our winning 10-inch nonstick skillet. [GET THE RECIPE]

Caesar salad is one of those recipes that is best done with proper ratios. Without these, the dressing can be too thick, too thin, or worse, too sour. Our Caesar Salad recipe is broken down into three easy steps, and if you're someone who likes visuals, you can follow along with the 10 colorful photos in Cook's Country magazine for guaranteed success. I've made this version for my family twice now, and it has been such a hit that we've added it to our salad rotation! [GET THE RECIPE]