February/March 2013

February / March

2013
Filter +
Processed Egg Whites
Published: February 2013
Processed Egg Whites
How do these packaged products compare to fresh egg whites—both in taste and per…
Chili Powder
Published: February 2013
Chili Powder
Chili powder is essential for making perfect game-time chili, but many products …
Buy the Winner
Sweet Potato Soup with Bacon and Chives
Published: February 2013
Sweet Potato Soup with Bacon and Chives
A sprinkle of bacon and fresh chives bring out the pure, simple flavor of the so…
Steak Tips with Red Wine Sauce
Published: February 2013
Steak Tips with Red Wine Sauce
Ideal for grilling, we found steak tips work just as well in a skillet.
Pasta with Roasted Onions, Radicchio, and Blue Cheese
Published: February 2013
Pasta with Roasted Onions, Radicchio, and Blue Cheese
The cooking water and cheese merge to form a creamy sauce that softens the bitte…
Balsamic-Glazed Pork Cutlets
Published: February 2013
Balsamic-Glazed Pork Cutlets
A flavorful glaze gives a tangy boost to notoriously bland pork cutlets.
Turkey Club Salad
Published: February 2013
Turkey Club Salad
We wanted to transform this iconic sandwich staple into a salad worthy of the na…
Potato-Crusted Chicken with Cauliflower
Published: February 2013
Potato-Crusted Chicken with Cauliflower
We roast the cauliflower on one rack and cook the chicken on another in the same…
Skillet Chicken with Spinach Orzo
Published: February 2013
Skillet Chicken with Spinach Orzo
The heat from the pasta wilts the spinach.
Stir-Fried Beef and Rice Noodles
Published: February 2013
Stir-Fried Beef and Rice Noodles
Chicken broth, soy sauce, and rice vinegar make a quick and tasty stir-fry sauce…
After Eight Cake
Published: February 2013
After Eight Cake
We reimagined the well-known after-dinner mint in grand-scale cake form. If you’…
Cowboy "Bread"
Published: February 2013
Cowboy "Bread"
Despite the name, this sweet, cinnamon-laced "bread" is really more like a cake.
Reduced-Fat Tiramisu
Published: February 2013
Reduced-Fat Tiramisu
The name is Italian for “pick me up.” We wanted a version that didn’t weigh us d…
Chicken Cordon Bleu for Two
Published: February 2013
Chicken Cordon Bleu for Two
Stuffing, breading, and frying chicken breasts is traditional, but a scaled-down…
Vodka-Cream Sauce
Published: February 2013
Vodka-Cream Sauce
We wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Puttanesca Sauce
Published: February 2013
Puttanesca Sauce
We wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Arrabbiata Sauce
Published: February 2013
Arrabbiata Sauce
We wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
All'Amatriciana Sauce
Published: February 2013
All'Amatriciana Sauce
We wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Tomato-Basil Sauce
Published: February 2013
Tomato-Basil Sauce
We wanted a from-scratch pasta sauce with depth and complexity—in just 15 minute…
Slow-Cooker Meatloaf
Published: February 2013
Slow-Cooker Meatloaf
Could we really make a tender, flavorful meatloaf in the slow cooker?
Chocolate Angel Pie
Published: February 2013
Chocolate Angel Pie
In our early experiments, this pie was no angel: The meringue crust stuck and th…
Broiled Thick-Cut Pork Chops
Published: February 2013
Broiled Thick-Cut Pork Chops
Straight from the grill, thick-cut chops can be fantastic—crusty, tender, and fl…
Green Rice Casserole
Published: February 2013
Green Rice Casserole
To make this satisfying, flavorful oldie but goodie, you add spinach to rice and…
Potato, Pastrami, and Gruyere Knishes
Published: February 2013
Potato, Pastrami, and Gruyere Knishes
Portable, flaky, and satisfying, these stuffed pastries have been a popular stre…
Potato Knishes
Published: February 2013
Potato Knishes
Portable, flaky, and satisfying, these stuffed pastries have been a popular stre…
Chicken and Rice Soup
Published: February 2013
Chicken and Rice Soup
Too often, cutting corners in an effort to save time spoils the broth. Our versi…
Fennel Salad
Published: February 2013
Fennel Salad
A right and a wrong way to slice fennel? Who knew? Technique down, we made a liv…
Honey-Roasted Ribs
Published: February 2013
Online Extra
Honey-Roasted Ribs
On paper, honey-glazed baby back ribs make perfect sense. But somewhere between …
French Onion Dip
Published: February 2013
French Onion Dip
Made with instant soup mix, this dip is no work but tastes salty and fake. Real …
Connecticut Steamed Cheeseburgers
Published: February 2013
Connecticut Steamed Cheeseburgers
Most burgers dry out if you cook them beyond medium-rare. Not these. Steamed bur…
Black-Eyed Peas and Greens
Published: February 2013
Black-Eyed Peas and Greens
It may not sound like much, but when we got into the kitchen, this classic South…
Brown Soda Bread with Currants and Caraway
Published: February 2013
Brown Soda Bread with Currants and Caraway
Homemade bread for dinner after just 10 minutes’ work? It can be done. We want…
Brown Soda Bread
Published: February 2013
Brown Soda Bread
Homemade bread for dinner after just 10 minutes’ work? It can be done. We want…
Guinness Beef Stew
Published: February 2013
Guinness Beef Stew
Both Guinness and beef stew have deep, roasted, delicious flavor. So why should …
“Impossible” Ham-and-Cheese Pie
Published: February 2013
“Impossible” Ham-and-Cheese Pie
Bisquick popularized these pies more than 25 years ago, using one easy batter to…
Beignets
Published: February 2013
Beignets
The city’s legendary doughnuts are light, airy, and delicate. If only we could m…
Butter-Braised Vegetables
Published: February 2013
Butter-Braised Vegetables
Two sticks of butter and 45 minutes’ cooking time? Give us a break. We’d make th…
Skillet-Roasted Chicken and Stuffing
Published: February 2013
Skillet-Roasted Chicken and Stuffing
We wanted to make this homey, classic dinner easy enough to enjoy on any night o…
Published: February 2013
How to Make Roast Beef with Gravy
Who says a hearty roast beef and gravy dinner has to be expensive? We get fantas…
Published: February 2013
Preventing Wooden Cutting Boards from Cracking
Over time, wooden cutting boards may start to look dull and dry. How can they be…
Published: February 2013
Whole Eggs vs. Egg Whites for Breading Chicken Cutlets
When frying chicken cutlets, some use beaten whole eggs to help the bread crumbs…
Published: February 2013
Can Applesauce be Substituted for Oil in Box-Mix Brownies?
Can applesauce be substituted for oil in box-mix brownies?
Published: February 2013
Can You Infuse Flavor into Brown Sugar with Spent Vanilla Pods?
We add spent vanilla beans to white sugar in order to make vanilla sugar. Does t…
Published: February 2013
“Butt End” vs. “Shank End” Spiral-Sliced Hams
What's the difference between "butt end," and "shank end" spiral-sliced hams?
Published: February 2013
Herb and Spice Blends
Most cuisines around the world, including our own, have characteristic spice mix…
Confectioners' Sugar Shakers
Published: February 2013
Confectioners' Sugar Shakers
Would these sugar shakers be better than a fine-mesh strainer for dusting powder…
Buy the Winner
Cookie Sheets
Published: February 2013
Cookie Sheets
Think your choice in cookie sheets doesn’t matter? Think again. Most of the ones…
Buy the Winner
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.