February/March 2010

February / March

2010
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Published: February 2010
Madras Curry Powder
What is Madras curry—and can you use it in place of regular curry powder?
Long-Grain White Rice
Published: February 2010
Long-Grain White Rice
Since white rice is neutral in flavor, does it matter which kind you use? We tas…
Buy the Winner
Canned Black Beans
Published: February 2010
Canned Black Beans
While salt can be both friend and foe, mush is always a foe.
Buy the Winner
Chocolate Cream Cupcakes
Published: February 2010
Chocolate Cream Cupcakes
You can keep your Ho Hos, Ding Dongs, and Ring Dings-our heart belongs to Chocol…
Published: February 2010
Pineapple-Soy-Glazed Pork Chops
Lean, boneless pork chops are convenient and cook quickly, but how do you keep t…
Orange-Chipotle-Glazed Pork Chops
Published: February 2010
Orange-Chipotle-Glazed Pork Chops
Lean, boneless pork chops are convenient and cook quickly, but how do you keep t…
Washington Cream Pie
Published: February 2010
Washington Cream Pie
How appropriate that such a stately cake is named after the first president of t…
Strip Steaks with Balsamic Cream Sauce
Published: February 2010
Strip Steaks with Balsamic Cream Sauce
We wanted strip steaks in a pan that would come out perfectly seared-not steamed…
Stacked Chicken Enchiladas
Published: February 2010
Stacked Chicken Enchiladas
Enchiladas sound like a meal that doesn't require a lot of work-until you start …
St. Louis-Style Pizza
Published: February 2010
St. Louis-Style Pizza
You can make terrific pizza without yeast.
Repickled Pickles
Published: February 2010
Repickled Pickles
Re-pickling dill pickles turns them into sweet-sour dilly pickles.
Muffuletta Calzone
Published: February 2010
Muffuletta Calzone
Sharp, briny olive relish balances the richness of Italian meats in this classic…
Herb-Stuffed Pork Chops
Published: February 2010
Herb-Stuffed Pork Chops
A fresh, flavorful herb stuffing brings life to bland pork chops.
Coconut-Date Rice Krispies Balls
Published: February 2010
Coconut-Date Rice Krispies Balls
A quick treat that only requires about five minutes of cooking. We were sold.
Chicken Pomodoro
Published: February 2010
Chicken Pomodoro
Not every Italian dish requires hours of simmering and painstaking prep work.
Cheesy Cauliflower Bake
Published: February 2010
Cheesy Cauliflower Bake
The recipes we tried produced gloppy, bland mush. Was a tasty cauliflower casser…
Asian Beef and Noodle Soup
Published: February 2010
Asian Beef and Noodle Soup
Assertive ginger, fish sauce, five-spice powder, and ramen noodles produce a fla…
Almond-Crusted Chicken
Published: February 2010
Almond-Crusted Chicken
A mix of ground almonds and panko (Japanese-style bread crumbs) provides a light…
“BLT” Pasta
Published: February 2010
“BLT” Pasta
This classic combination works great between two slices of bread. Why not try it…
Honey Roast Chicken
Published: February 2010
Honey Roast Chicken
We imagined a chicken that was crisp and beautifully flavored. But it burned, an…
Bacony Peas
Published: February 2010
Bacony Peas
Everybody's favorite ingredient-bacon-breathes new life into sweet green peas.
Rice Pilaf with Vermicelli and Mushrooms
Published: February 2010
Rice Pilaf with Vermicelli and Mushrooms
Mushrooms are earthy and woodsy. So why weren't they adding anything to pilaf?
Skillet-Glazed Pork Chops
Published: February 2010
Skillet-Glazed Pork Chops
Lean, boneless pork chops are convenient and cook quickly, but how do you keep t…
Homemade Breakfast Sausage
Published: February 2010
Homemade Breakfast Sausage
Homemade sausage in 15 minutes? Yes, it's possible.
Dutch Baby
Published: February 2010
Dutch Baby
This eggy concoction relies on a hot skillet and a stay in the oven to produce a…
Long Boy Cheeseburgers
Published: February 2010
Long Boy Cheeseburgers
This meatloaf-cheeseburger hybrid was worth reviving-if we could boost its flavo…
Buttermilk Mashed Potatoes
Published: February 2010
Buttermilk Mashed Potatoes
Too many recipes are buttermilk in name only. We wanted to actually taste the st…
Lemony Green Beans
Published: February 2010
Lemony Green Beans
You can't just squeeze balanced lemon flavor from the fruit. It requires finesse…
Deviled Chicken
Published: February 2010
Deviled Chicken
If this dish is going to take the devil's name, shouldn't it have the firepower …
Country Captain Chicken
Published: February 2010
Country Captain Chicken
With its rich history and devoted following, Country Captain Chicken deserves a …
Pork Roast with Mushroom Gravy
Published: February 2010
Pork Roast with Mushroom Gravy
Our slow-roasted pork shoulder is worth the wait-especially if you follow our si…
Published: February 2010
Curry Roasted Sweet Potato Wedges
Roasting usually brings out the natural sweetness of vegetables. So why did a ve…
Published: February 2010
Cumin-Lime Roasted Sweet Potato Wedges
Roasting usually brings out the natural sweetness of vegetables. So why did a ve…
Caribbean-Spiced Roasted Sweet Potato Wedges
Published: February 2010
Caribbean-Spiced Roasted Sweet Potato Wedges
Roasting usually brings out the natural sweetness of vegetables. So why did a ve…
Roasted Sweet Potato Wedges
Published: February 2010
Roasted Sweet Potato Wedges
Roasting usually brings out the natural sweetness of vegetables. So why did a ve…
Michigan Pasties
Published: February 2010
Michigan Pasties
Leftover stew is stretched into a new meal.
Smoked Turkey-Chutney Grilled Cheese
Published: February 2010
Smoked Turkey-Chutney Grilled Cheese
Skip the skillet and turn on the oven: That's one secret to grilled cheese for a…
Ham-Red Pepper Jelly Grilled Cheese
Published: February 2010
Ham-Red Pepper Jelly Grilled Cheese
Skip the skillet and turn on the oven: That's one secret to grilled cheese for a…
Pear-Walnut-Gorgonzola Grilled Cheese
Published: February 2010
Pear-Walnut-Gorgonzola Grilled Cheese
Skip the skillet and turn on the oven: That's one secret to grilled cheese for a…
Pesto-Capicola Grilled Cheese
Published: February 2010
Pesto-Capicola Grilled Cheese
Skip the skillet and turn on the oven: That's one secret to grilled cheese for a…
Joe Booker Stew (Beef Stew with Dumplings)
Published: February 2010
Joe Booker Stew (Beef Stew with Dumplings)
Joe Booker Stew has all the virtues of a hearty New England stew-it's rich, meat…
Grilled Cheese Sandwiches for a Crowd
Published: February 2010
Grilled Cheese Sandwiches for a Crowd
Skip the skillet and turn on the oven: That's one secret to grilled cheese for a…
Slow-Cooker Sticky Wings
Published: February 2010
Slow-Cooker Sticky Wings
Making sticky wings in a slow cooker is like frying chicken in a toaster-not pos…
Make-Ahead Shepherd's Pie
Published: February 2010
Make-Ahead Shepherd's Pie
The flavor faded, the meat filling dried out, and the potatoes turned grainy. Th…
Reduced-Fat German Chocolate Cake
Published: February 2010
Reduced-Fat German Chocolate Cake
If it weren't inordinately rich and gooey-and huge-would it still be German Choc…
Published: February 2010
“Blooming” Spices
What does it mean to “bloom” spices and what is the benefit?
Published: February 2010
How to Avoid Shrinking Meringue
Many recipes for lemon meringue pie instruct the baker to spread the meringue to…
Published: February 2010
Salt Pork 101
What, exactly, is salt pork?
Published: February 2010
Liquid Smoke
What, exactly, is liquid smoke and how is it made?
Published: February 2010
Perfect Fried Chicken
You don't have to be a Southern grandmother to know how to fry a chicken. We'll …
Published: February 2010
How to Avoid Overly Salty Brined Chicken
I like to brine chicken to keep it moist, but sometimes it's too salty. Why is t…
Published: February 2010
Three Common Fried Chicken Pitfalls
Don’t let these common pitfalls stand between you and a batch of perfectly fried…
Published: February 2010
Rutabagas vs. Turnips
What’s the difference between a rutabaga and a turnip?
Published: February 2010
Preventing Sour Cream from Curdling
What’s the best way to reheat sour cream-heavy recipes while preventing curdling…
Published: February 2010
Interchanging "Sharp" and "Extra Sharp" Cheddar
In cooked recipes, can sharp and extra-sharp cheddar be substituted for each oth…
Published: February 2010
Chill the Cheese, Then Grate
For easier grating, start by giving cheese the freeze.
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