February/March 2013

February / March

2013
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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
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…
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