April​/May 2010

April​ / May

2010
Filter +
Black Forest Deli Ham
Published: April 2010
Black Forest Deli Ham
In Germany, this boneless ham is a traditional regional specialty produced accor…
Raspberry Mini Cheesecakes
Published: April 2010
Raspberry Mini Cheesecakes
Did making 12 tiny cheesecakes have to be 12 times the bother?
Lemon Chess Pie
Published: April 2010
Lemon Chess Pie
Regardless of how Chess Pie got its name, there's a reason it's lasted through t…
Johnny Marzetti
Published: April 2010
Johnny Marzetti
Hollywood Chili meets an Italian cousin for a cheesy skillet pasta supper.
Hollywood-Style Chili
Published: April 2010
Hollywood-Style Chili
Elizabeth Taylor had 10 quarts shipped to her in Rome when she was filming "Cleo…
Daffodil Cake
Published: April 2010
Daffodil Cake
Like the flower it's named for, this orange-kissed angel food cake is scented an…
Pickled Beet Eggs
Published: April 2010
Pickled Beet Eggs
Imagine Easter eggs made with edible dye.
Chocolate Chewies
Published: April 2010
Chocolate Chewies
What could be better than chewy cookies packed with chocolate flavor?
Ham Salad
Published: April 2010
Ham Salad
Good ham salad is largely a question of editing.
Roasted Chicken with Asparagus and Shiitakes
Published: April 2010
Roasted Chicken with Asparagus and Shiitakes
There's more to roast chicken than simply tossing it in the oven and waiting.
Rustic Potato-Leek Soup
Published: April 2010
Rustic Potato-Leek Soup
Potato-leek soup can be so much more than a thin, flavorless meal in hurry. We p…
Balsamic Steak Tips with Horseradish Mash
Published: April 2010
Balsamic Steak Tips with Horseradish Mash
A sweet-sour balsamic glaze complements the boldly flavored horseradish mashed p…
Cheesy Toasted Ravioli with Pesto
Published: April 2010
Cheesy Toasted Ravioli with Pesto
We thought making ravioli without boiling water was sacrilege-until we tried it.
Skillet Pork Tenderloin Stroganoff
Published: April 2010
Skillet Pork Tenderloin Stroganoff
The mushroom, wine, and sour cream trio that makes beef stroganoff so delicious …
Skillet Italian Chicken with Orzo
Published: April 2010
Skillet Italian Chicken with Orzo
Skillet chicken often means flavorless, dried-out breasts-but not if it's done r…
Thin-Cut Cuban-Style Pork Chops
Published: April 2010
Thin-Cut Cuban-Style Pork Chops
Plain pork chops are a wasted weeknight meal. It's time for something different.
Quick Cheesesteak Subs
Published: April 2010
Quick Cheesesteak Subs
All of the benefits of an authentic Philadelphia cheesesteak without any of the …
Easy Baked Risotto
Published: April 2010
Easy Baked Risotto
A no-stir risotto from the oven that's rich and creamy? Yeah, we'd never seen on…
Garlic Pork Roast
Published: April 2010
Garlic Pork Roast
For a strong-but not painful-garlic kick, we tried a three-pronged attack.
Macaroni and Cheese with Tomatoes
Published: April 2010
Macaroni and Cheese with Tomatoes
Of all the ingredients that get added to macaroni and cheese, few have as succes…
Steak de Burgo
Published: April 2010
Steak de Burgo
Topping a tender beef fillet with a buttery, garlicky herb sauce sounds easy. So…
Steakhouse Hash Browns
Published: April 2010
Steakhouse Hash Browns
There's a reason these huge potato pancakes are mostly relegated to restaurants-…
Cherry-Almond Coffee Cake
Published: April 2010
Cherry-Almond Coffee Cake
In most versions of this coffee klatch classic, "cherry" and "almond" are empty …
Foolproof Chicken Cordon Bleu
Published: April 2010
Foolproof Chicken Cordon Bleu
If we couldn't make chicken cordon bleu easier to prepare, at least we could mak…
Springtime Spinach Salad
Published: April 2010
Springtime Spinach Salad
Triple play-our dressing seasons the croutons, flavors the onions, and yes, dres…
Cat Head Biscuits
Published: April 2010
Cat Head Biscuits
As big as a cat's head, golden brown on the outside, but soft and fluffy as a di…
Creamy Asparagus Soup
Published: April 2010
Creamy Asparagus Soup
Crème fraîche? Cracked white pepper? Chervil? Who says asparagus soup needs to b…
Chantilly Potatoes
Published: April 2010
Chantilly Potatoes
Chantilly evokes lightness and elegance. But this dish was a long way from fulfi…
Published: April 2010
Peach-Glazed Ham
Anyone can make a mediocre spiral-sliced ham-just reheat and paint on packaged g…
Maple-Glazed Ham
Published: April 2010
Maple-Glazed Ham
Anyone can make a mediocre spiral-sliced ham-just reheat and paint on the prepac…
Published: April 2010
Maple-Brown Sugar Frosting
For creamy, satiny frosting, it's the little things that count.
Cherry Frosting
Published: April 2010
Cherry Frosting
For creamy, satiny frosting, it's the little things that count.
Published: April 2010
Mocha Frosting
For creamy, satiny frosting, it's the little things that count.
Chocolate Frosting
Published: April 2010
Chocolate Frosting
For creamy, satiny frosting, it's the little things that count.
Vanilla Frosting
Published: April 2010
Vanilla Frosting
For creamy, satiny frosting, it's the little things that count.
Make-Ahead Brown Sugar and Spice Cake Mix
Published: April 2010
Make-Ahead Brown Sugar and Spice Cake Mix
Making cake from a box mix is fast and easy, but that's about all we can say for…
Make-Ahead Lemon Cake Mix
Published: April 2010
Make-Ahead Lemon Cake Mix
Making cake from a box mix is fast and easy, but that's about all we can say for…
Make-Ahead Yellow Cake Mix
Published: April 2010
Make-Ahead Yellow Cake Mix
Making cake from a box mix is fast and easy, but that's about all we can say for…
Slow-Cooker French Onion Soup
Published: April 2010
Slow-Cooker French Onion Soup
You can't caramelize onions for French onion soup without constant stirring. Or …
Reduced-Fat Strawberry Shortcakes
Published: April 2010
Reduced-Fat Strawberry Shortcakes
We kept the real butter and real whipped cream, but got rid of 260 real calories…
Published: April 2010
Skinning Fava Beans
Here’s the best way to prepare this versatile legume.
Published: April 2010
Keeping Bread Fresh
Here’s the best way to keep bakery bread fresh.
Published: April 2010
Different Types of Salt
Can you tell the difference between table salt, sea salt, and kosher salt in rec…
Published: April 2010
Tearing vs. Chopping Herbs
Why do some recipes recommend tearing fresh herbs instead of chopping them?
Published: April 2010
The Importance of Vanilla
How important is vanilla extract? Does the obligatory 1 teaspoon in so many cake…
Published: April 2010
Adding Flavor to Roast Chicken
For the most flavorful meat, try rubbing these herb pastes under and over the sk…
Published: April 2010
Seven Steps to Perfect Roast Chicken
These seven steps are all you need for a perfect roast chicken.
Published: April 2010
Problems with Roasting Chicken
Bad roast chickens do happen to good cooks. Here is a rogue's gallery of the mos…
Published: April 2010
Does a Milk Soak Control Chile Peppers’ Heat?
Drinking milk cools the heat of chile peppers. We wondered if soaking chiles in …
Published: April 2010
Freezing Garlic Cloves
If you don't use whole, peeled garlic cloves fast enough, can they be frozen?
Published: April 2010
All About Cultured Dairy
Cultured dairy is cream or milk with friendly live bacteria (cultures) added. Th…
Published: April 2010
The Best Bird to Buy
magazine-covers-mobile

Claim Your Free Trial Issue

Yes! Please send my FREE TRIAL ISSUE of Cook’s Country Magazine. If I like it, I will pay just $19.95 for one full year (six issues, including my FREE TRIAL issue) and SAVE 44% off the newstand price of $35.70. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.

Full Name
Address 1
Address 2
City
State
Zip Code

or PAY NOW and GET A FREE GIFT!

Cooks's Country Best-Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift

Your paid subscription will include all the benefits of Cook's Country Automatic Renewal Program. Click here for details.

Free Gift

Thank you!

Your free trial issue will arrive in 4-6 weeks.