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Cook's CountryCook's Country

Cook's Country

June/July 2019

Cook's Country magazine is dedicated to honest-to-goodness American home cooking, offering quick, easy and satisfying meals that don't take hours to put on the table. Every recipe we publish has been tested and retested 20, 30, sometimes 50 times until we come up with a recipe that will work the first time and every time you make it. And each issue of Cook's Country is 100% ADVERTISING FREE, so you get unbiased and objective information on every page.

Country:
United States
Language:
English
Publisher:
Boston Common Press, LP
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6 Issues

IN THIS ISSUE

access_time2 min.
letter from the editor

HAVE YOU EVER used one of our recipe cards? The ones you find in the middle of every issue? I hope you have. To me, they represent some of our very best work. Each of the recipes on those tear-out cards is designed with speed and ease in mind. The cooks who develop them are limited to 10 ingredients (not including kitchen staples such as salt and pepper) and 30 minutes of cooking time, and they aim to minimize the dirty dishes. But these parameters don’t mean that the recipes get a pass on the rigorous testing we’re known for. The recipe cards have to clear the same gauntlet of diligence and scrutiny that all our recipes do—often dozens of tests, weeks of refinements, and the occasional one-way ticket to the trash…

access_time1 min.
cook's country

Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop Editor in Chief Tucker Shaw Executive Managing Editor Todd Meier Executive Food Editor Bryan Roof Deputy Editor Scott Kathan Deputy Food Editor Morgan Bolling Senior Editor Cecelia Jenkins Associate Editors Alli Berkey, Matthew Fairman Associate Editor, Web Ashley Delma Photo Team Manager Tim McQuinn Test Cooks Natalie Estrada, Jessica Rudolph Assistant Test Cooks, Photo Team Sarah Ewald, Jacqueline Gochenouer, Eric Haessler Senior Copy Editor Jill Campbell Copy Editors Christine Campbell, Rachel Schowalter Contributing Editor Eva Katz Senior Science Research Editor Paul Adams Hosts & Executive Editors, Television Bridget Lancaster, Julia Collin Davison Executive Editors, Tastings & Testings Hannah Crowley, Lisa McManus Senior Editors, Tastings & Testings Lauren Savoie, Kate Shannon Associate Editor, Tastings & Testings Miye Bromberg Assistant Editors, Tastings & Testings Riddley Gemperlein-Schirm, Carolyn Grillo, Emily Phares Creative Director John Torres Photography Director Julie Cote Art Director Susan Levin Associate Art Director Maggie Edgar Senior…

access_time3 min.
ask cook’s country

Going Against the Grain Recipes often call for slicing beef against the grain, but I don’t understand what this means or how to do it. Can you please clarify? –Bridgette Holmes, New York, N.Y. If you look closely at a piece of beef, you’ll notice little lines—bundles of closely packed muscle fibers that run parallel to one another. This pattern of fibers is referred to as the “grain” because it looks similar to the grain on a piece of wood. When recipes call for slicing meat against (or across) the grain, it means you slice it perpendicular to the fibers instead of parallel to them. If you think of the fibers as a handful of dry spaghetti, you want to cut the bundle of spaghetti into shorter sections. This is important because shorter lengths…

access_time1 min.
a mediterranean mix

I love your recipe for homemade Italian seasoning. Could you create a recipe for homemade Greek seasoning? –Cheryl James, Streetsboro, Ohio Aiming to please, we ordered in several Greek seasoning mixes and were surprised to find how different they were. Some were just mixtures of herbs, others were dominated by onion, and still others included warm spices such as nutmeg and cinnamon. We wanted a lemony, herb-heavy blend that would be great mixed into vinaigrette, added to marinades for chicken or lamb, or simply sprinkled over rice. Here’s our version. HOMEMADE GREEK SEASONIG Makes about ¼ cup One lemon yields 1 tablespoon of zest. We love this seasoning in salad dressings and on feta cheese, baked potatoes, or grilled chicken. 1 tablespoon grated lemon zest2 tablespoons dried oregano1 teaspoon table salt1 teaspoon pepper1 teaspoon garlic…

access_time1 min.
kitchen shortcuts

Gloomy Grilling –Amber Nelson, Pensacola, Fla. As a die-hard griller, I don’t let rainy days stop me from cooking outside—especially when I’m slow-smoking meat on a covered grill. The grill lid protects the meat and fire from the rain but not my probe thermometer/timer. I just throw it in a zipper-lock bag and snake the probe through the mostly sealed top. Bad weather is no match for a little ingenuity! Just Chillin’ –Sharon Norman, Sunbury, Ohio Your equipment review of ice packs reminded me of a trick I use to make more effcient use of cooler space—and to avoid buying ice packs. I fill empty plastic soda bottles—large and small—with water, iced tea, or juice (leaving some space at the top to allow the frozen liquid to expand) and freeze them. The frozen bottles keep…

access_time1 min.
when tasting ketchup, is familiar better?

THERE’S NO DENYING it: Americans love ketchup. Ketchup hits all five basic tastes: salty, sweet, sour, bitter, and umami. And it’s more than just a condiment. In the test kitchen, we add ketchup not just to meatloaf glazes and barbecue sauces but also to more surprising dishes such as tacos and stuffed peppers. Heinz has dominated the market for decades, but since our last tasting, two major condiment companies, Hellmann’s and French’s, have started manufacturing ketchup. Meanwhile, small companies have gained traction with American shoppers looking for “artisan” alternatives. How do these new options stack up to their more familiar counterparts? To find out, we purchased eight top-selling ketchups and compared them in two blind taste tests, plain and with French fries. Every ketchup was bright and tangy enough for our tasters.…

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