Team Favorites from the April/May 2019 Issue of Cook’s Country

We pride ourselves on knowing many things, but the reality is that we don’t know everything, especially matters of personal preference. And that’s okay. We have plenty of recipes to help you come to your own conclusions.

So, as you flip through the latest issue of Cook’s Country magazine or browse through it online, take into consideration our team members’ favorites below. They might become your favorites, too. 

During the several weeks this recipe was in development, I probably consumed three whole cakes’ worth of tastings. While every iteration was delicious, the final product is truly irresistible. This cake is beautiful and hits all the right notes: It’s buttery, nutty, just a bit salty, and perfectly boozy. If you make this at home, you’ll notice that the bourbon syrup that gets brushed on the layers pushes the cake’s flavor over the top and ensures that the whole thing doesn’t dry out days later! [GET THE RECIPE]

This is the kind of food I want to eat again and again. It’s not overly complicated, which means that home cooks everywhere can pull this off for a weeknight dinner. But unlike most chicken in adobo recipes you’ll find on the internet, this version delivers depth and heat from the dried chiles and brightness from the orange and lime. The sauce is so good over rice or sopped up with a tortilla. [GET THE RECIPE]

This homemade mayo is a game changer for dinner party hosts; it calls for a handful of pantry ingredients and requires only one step. My fellow test cook, Matthew Fairman, proves that homemade mayo is one of the easiest condiments you can make on your own. It also makes for a great base for other flavors. Chipotle, sriracha, or cilantro and lime, anyone? Don’t forget that mayo is for dipping, too! [GET THE RECIPE]

I love the sweet, buttery snap of these cookies and the way the little pockets of chocolate reveal themselves as you crunch through. They pack a lot of satisfaction into such thin little disks. [GET THE RECIPE]

I was genuinely shocked at how much I enjoyed this dish; you don’t need cheese, and you won’t want it. The remaining two components that are left—dough and sauce—have a lot going on. The crust is airy and crispy yet generously sauced and soft, and the red sauce has heat and savory, deep tomato flavor. A big slab of it is satisfying enough to eat on its own. [GET THE RECIPE]

This rustic Southern dish—basically just chicken, broth, rice, butter, and salt and pepper—is deeply comforting. It’s crazy simple, but it’s got soul. [GET THE RECIPE]

Making menus for holidays, parties, and even small gatherings is always a challenge for me, mainly because I’m greedy. I want everything in our recipe database and I want it all at the same time. Well, for the first time ever, it was easy for me to select my main dish for Easter: this one, without a doubt. I’m inviting all lamb skeptics, all lamb lovers, and those in between to my dinner table to enjoy this feast with me. And I’m not even stressed about not having all the sides, because I know that this meaty, mildly gamy lamb will be enough. [GET THE RECIPE] 

It’s rare for me to find a recipe for a nutritious, healthy vegetable side dish that’s so complex-tasting and comforting that I’d happily make it and eat it for dinner all by itself. Even better, it takes only about 10 minutes to make, so if you are serving it alongside another dish, you’ve got plenty of time to spare. [GET THE RECIPE]

I love this recipe for two reasons: It’s a supereasy take on weeknight pasta, and it gives you a restaurant-quality dish without having to spend restaurant-meal money. And if you’re looking for a third reason, it’s how this dish uses one of our favorite spring vegetables in the test kitchen: asparagus. [GET THE RECIPE] 

I enjoy a good hamburger. To be more specific, I enjoy a good hamburger steak with onion gravy. To find the ultimate, I traveled to Aunt B’s Soul Food in Tupelo, Mississippi, where owner Thomas Woods introduced me to one of the best “Hamburg steaks” I’ve ever had. I headed back to the test kitchen to create a recipe so that home cooks everywhere have the opportunity to feel and say the same. [GET THE RECIPE]

This recipe has already been added to my cooking repertoire. I love that it uses the whole head of cauliflower, not just the florets. This springtime salad is the perfect mix of crunchy, raw cauliflower and sweet roasted cauliflower, and the herbs that were carefully selected for this dish make it superfresh. [GET THE RECIPE]

If you have a few minutes, check out our favorite recipes from our previous issue.