December/January 2010

December / January

2009
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Decaffeinated Coffees
Published: December 2009
Decaffeinated Coffees
Has grocery store decaf coffee improved as much as the high-octane stuff in rece…
Buy the Winner
Creamy Italian Dressings
Published: December 2009
Creamy Italian Dressings
Fat equals flavor—but only if it's the right fat.
Buy the Winner
Published: December 2009
Double Berry Kringle
This Wisconsin favorite rivals the best Danish you've ever had. Given its three-…
Published: December 2009
Cream Cheese Kringle
This Wisconsin favorite rivals the best Danish you've ever had. Given its three-…
Published: December 2009
Rosemary-Lemon Spiced Nuts
As much as we adore butter, egg whites make a better binder for gluing spice to …
Published: December 2009
Asian Spiced Nuts
As much as we adore butter, egg whites make a better binder for gluing spice to …
Published: December 2009
Orange-Cardamom Spiced Nuts
As much as we adore butter, egg whites make a better binder for gluing spice to …
Published: December 2009
Chili-Lime Spiced Nuts
As much as we adore butter, egg whites make a better binder for gluing spice to …
Published: December 2009
Online Extra
Sausage-Apple Stuffed Onions
Does stuffing an onion have to take all afternoon?
Published: December 2009
Online Extra
Smoky Apricot-Almond Stuffed Onions
Does stuffing an onion have to take all afternoon?
Apple Cobbler Bars
Published: December 2010
Online Extra
Apple Cobbler Bars
An apple cobbler you can eat with your hands.
Deluxe Peanut Butter and Banana Chocolate Chip Cookies
Published: December 2009
Online Extra
Deluxe Peanut Butter and Banana Chocolate Chip Cookies
Chocolate cookies are great, but sometimes they need a helping hand-or two.
Mushroom-Spinach Stuffed Onions
Published: December 2009
Online Extra
Mushroom-Spinach Stuffed Onions
Does stuffing an onion have to take all afternoon?
Pecan Kringle
Published: December 2009
Pecan Kringle
This Wisconsin favorite rivals the best Danish you've ever had. Given its three-…
Wellesley Fudge Cake
Published: December 2009
Wellesley Fudge Cake
In the early 20th century, Wellesley women were encouraged to stick to plain dis…
Eggnog Bundt Cake
Published: December 2009
Eggnog Bundt Cake
This year, you can eat your eggnog and drink it too.
Apple Cider Chicken
Published: December 2009
Apple Cider Chicken
It takes more than cider to infuse chicken with “to-the-bone” apple flavor.
Stuffed Onions
Published: December 2009
Stuffed Onions
Does stuffing an onion have to take all afternoon?
Spicy Beef and Bean Enchiladas
Published: December 2009
Spicy Beef and Bean Enchiladas
With beans, tortilla, and a little spice, Swiss steak transforms itself.
Swiss Steak with Tomato Gravy
Published: December 2009
Swiss Steak with Tomato Gravy
Relegated to school cafeterias, this simple meal deserves better.
Oven-Baked Chicken Chimichangas
Published: December 2009
Oven-Baked Chicken Chimichangas
Could we make this Mexican favorite in the oven without a deep fryer?
Hoppin' John
Published: December 2009
Hoppin' John
This hearty, humble dish of rice, black-eyed peas, and ham hocks takes hours to …
Cracklin' Cornbread
Published: December 2009
Cracklin' Cornbread
Could we make this cornbread crackle without the traditional cracklings?
Quick Beef Burgundy
Published: December 2009
Quick Beef Burgundy
This classic French recipe can take hours to prepare. We did it in less than 30 …
Skillet Carbonara Casserole
Published: December 2009
Skillet Carbonara Casserole
We wanted the smoky bacon, silky sauce, and peppery bite of the original pasta i…
Flank Steak with Shallot-Mustard Sauce
Published: December 2009
Flank Steak with Shallot-Mustard Sauce
Perfectly pan-seared steak with a complex sauce in less than 30 minutes: It is p…
Maple-Glazed Brussels Sprouts
Published: December 2009
Maple-Glazed Brussels Sprouts
Braised and glazed, sweet and sour. And good.
Herbed Roast Beef
Published: December 2009
Herbed Roast Beef
It's easy to impress with an expensive beef roast, but can you make an equally b…
Roasted Carrots with Sage and Walnuts
Published: December 2009
Roasted Carrots with Sage and Walnuts
Baby carrots can deliver grown-up flavor, fast.
Honey-Glazed Pork Chops with Sweet and Tangy Slaw
Published: December 2009
Honey-Glazed Pork Chops with Sweet and Tangy Slaw
Pork chops are a great no-fuss meal in a hurry. They just need a little dressing…
Pan-Roasted Chicken with Root Vegetables
Published: December 2009
Pan-Roasted Chicken with Root Vegetables
This simple dish is an entire meal in a single pan.
Pasta with Spicy Tomato and Olive Sauce
Published: December 2009
Pasta with Spicy Tomato and Olive Sauce
Just because you don't have hours to simmer a homemade pasta sauce doesn't mean …
Pork Scaloppini
Published: December 2009
Pork Scaloppini
Dressed up with a rich sauce, pork cutlets show their true potential.
Chicken and Rice Pot Pie
Published: December 2009
Chicken and Rice Pot Pie
Frozen puff pastry makes an excellent pot pie crust in a pinch.
Duchess Potatoes
Published: December 2009
Duchess Potatoes
These decadent mashed potatoes have fallen out of favor in the U.S., but we're d…
Sweet Potato Biscuits
Published: December 2009
Sweet Potato Biscuits
Adding sweet potato to biscuits helped the flavor but hurt the texture. We set …
Cranberry Pork Loin
Published: December 2009
Cranberry Pork Loin
Cranberry-glazed pork roast sounds like a great idea-as long as the meat stays j…
Crunchy Spiced Nuts
Published: December 2009
Crunchy Spiced Nuts
As much as we adore butter, egg whites make a better binder for gluing spice to …
Make-Ahead Sweet and Sour Cocktail Meatballs
Published: December 2009
Make-Ahead Sweet and Sour Cocktail Meatballs
Recipes for this 1960s party classic sacrificed taste for speed. We wanted both.
Slow-Cooker Red Wine-Braised Short Ribs
Published: December 2009
Slow-Cooker Red Wine-Braised Short Ribs
The slow cooker yielded tender, fall-off-the-bone rib meat. Too bad about the (l…
Gingery Maple Thins
Published: December 2009
Gingery Maple Thins
You can't beat the taste of authentic, fresh maple syrup.
Pecan Triangles
Published: December 2009
Pecan Triangles
Adapted from a 1970s White House recipe, if these cookies are good enough for th…
Boozy Biscotti
Published: December 2009
Boozy Biscotti
Spiced rum-soaked cherries and a drizzle of chocolate transform this Italian coo…
Cherry Cheesecake Cookies
Published: December 2009
Cherry Cheesecake Cookies
These cookies are excellent for parties and potluck dinners, but they are also g…
Spumoni Bars
Published: December 2009
Spumoni Bars
These pretty tricolored cookies, our 2009 holiday cookie contest champion, are s…
Reduced-Fat Bread Pudding
Published: December 2009
Reduced-Fat Bread Pudding
How do you cut the fat yet preserve the creamy richness? To find out, we tried e…
Published: December 2009
Supermarket Italian Cheeses
Italy is second only to France in the variety of cheeses it produces, but many o…
Published: December 2009
Seasoning Cast Iron
Cast iron cookware is much beloved by many cooks, and will last nearly forever w…
Published: December 2009
Making Pan Sauces in a Nonstick Pan
Can you make a proper pan sauce in a nonstick skillet?
Published: December 2009
Common Pie Dough Mistakes (and How to Avoid Them)
The thousands of pies we've baked over the years in the test kitchen have taught…
Published: December 2009
Baking Spices 101
Everything you need to know about the most common spices used in baking.
Published: December 2009
Cutting Across the Grain Explained
What does it mean to “cut across the grain” of meat, and why is it so important?
Published: December 2009
Surprise Anchovy Substitute
One pantry staple is a perfect stand-in for anchovies.
Published: December 2009
Cutting Up a Whole Chicken
With the right tools and technique, this seemingly difficult kitchen task is act…
Published: December 2009
All About Sweet Potatoes
Depending on your desired dish, one of these popular supermarket sweet potatoes …
Published: December 2009
Evaporated Milk as Milk Substitution
Can I reconstitute evaporated milk and use it in place of ordinary milk in recip…
Published: December 2009
Freezing Leftover Egg Whites
Can leftover egg whites be whipped after defrosting?
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