Cook's Country Magazine

Team Favorites From the April/May 2018 Issue of Cook’s Country

The favorite parts of our new issue, from the people who developed them.

By Published Mar. 1, 2018

Even though we work here, we still get a little thrill when we see a new issue of Cook's Country in print. Sure, we already know what's in it, because by this point we've been involved with the content for months, or longer. But hey, all packaged up and looking great? We fall in love all over again.

Choosing favorites isn't easy, but here's what some Cook's Country staffers think stands out the most in the new, April/May edition. Take a look, and then browse the issue and pick your own favorites.

Sugar Snap Pea Salad

"I love how such simple knife work creates so many beautiful textures. And I love the unexpected punch of dill. This salad is a great way to get into spring." — Alli Berkey, test cook

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Fried Chicken Tenders

"I'm not a big meat eater but I couldn't stop eating these juicy, salty-sweet tenders. I would get sad after every tasting was over. I love them." — Katie Leaird, associate editor

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Strawberry Cheesecake Bars

"I don't normally love cheesecake but these have a lighter, livelier texture and flavor than most cheesecake bars, with a beautiful, buttery crust. Also, they are adorable." — Ashley Moore, associate editor

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Latin-Style Rice with Pork

"I love rice dishes and this one is so comforting and great. Cecelia's method helps make sure the rice doesn't get too mushy." — Matthew Fairman, test cook

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Chicken Shawarma

"This recipe is a step outside our normal comfort zone and Alli really pulled it off with an innovative way to treat the chicken for the perfect texture. It's a beautiful, colorful dish." — Bryan Roof, executive food editor

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Steak Taco Salad

"Too often, taco salad is kind of a 'throw everything in the fridge into a bowl' affair, but Morgan's recipe streamlines the process and creates something sophisticated. The avocado dressing is amazing." — Cecelia Jenkins, associate editor

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Classic Vanilla Pudding

"People think of pudding as old fashioned but I think it's due for a comeback. So simple and sophisticated and velvety and smooth and delicious." — Scott Kathan, deputy editor

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One-Pot Chicken with Braised Spring Vegetables

"In Boston, it still gets chilly at night during the spring, and this brothy bowl—so simple to make—sits at a lovely four-way intersection between warm, comforting, fresh, and lively. Just right." — Tucker Shaw, editor in chief

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Each issue of Cook's Country is full of foolproof recipes for easy, weeknight meals; heirloom recipes for the modern cook; regional favorites that showcase little-known local specialties from across the country; pull-out recipe cards for 30-minute meals; objective equipment reviews and taste tests; and lots more.

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