At Cook's Country, we have a lot to be thankful for. That's why we celebrate Thanksgiving at least three times a year. There's a strong chance you do the same—whether it's holiday treats in the cafeteria with coworkers before break or "Friendsgiving" with a few of your close ones.
Here's a thought: To show your appreciation for the people you care about, make one of our dishes in our newest issue for your next gathering. I recommend our Slow-Roasted Salmon with Chives and Lemon for a group of six of your closest friends. Or our make-ahead friendly Louisiana-Style Cornbread Dressing for a larger crowd. But before you decide, check out all of the other dishes from this issue that our team members are thankful they were introduced to and hear why they love them.
Cook’s Country MagazineFind foolproof recipes for easy weeknight meals and regional favorites, pull-out recipe cards for 30-minute suppers, and much more.
Chopped Cheese Sandwiches
I am overwhelmingly in love with this recipe. The deeply seasoned beef, melty cheese, ketchup, mayo, lettuce, and tomato make this the perfect sandwich. It's simple, comforting, and combines everything I love about Lawry's seasoning salt and a flat top burger. [GET THE RECIPE]
East Harlem's Chopped Cheese Sandwiches Are a Bodega ClassicTourists come from around the globe to try a real bodega chopped cheese sandwich at this popular location.
Japanese Steakhouse Steak and Vegetables
The combination of savory, juicy ribeye, and the buttery soy-glazed mushrooms and zucchini is delectable and brings back lovely memories of family celebrations at our local steakhouse. Don't worry, no knife juggling or flaming onion volcano required for our home version. [GET THE RECIPE]
OXO Good Grips Non-Stick 12-Inch Open FrypanThis pan's gently flared sides and lightweight design make it easy to load, unload, and move.
I love tacos; always have, always will. And while I've occasionally gone to great lengths to procure fresh corn tortillas, I'd never really thought about making them . . . until now. You need to get your hands a little dirty (sticky, really) for this recipe, and it takes a few sacrificial tortillas to get the pressing and cooking just right, but when you nail it, the results—steamy, corny, with just enough chew—are a game-changer. [GET THE RECIPE]
Vollrath Economy Stainless Steel Mixing BowlsAs the lightest bowls in the lineup, the weight allowed us to comfortably lift, scrape, and pour.
Slow-Roasted Salmon with Chives and Lemon
My go-to method for cooking salmon is usually a hot sear but lucky for me, Associate Editor Alli Berkey developed a much easier option for a larger group. Her slow-roast method provides home cooks with less of a splattery mess, a shy smell of fish, and super buttery salmon. [GET THE RECIPE]
Pyrex Easy Grab 3-Quart Oblong Baking DishThis relatively lightweight baking dish is by far the easiest model to grip and maneuver.
I love this super-simple recipe for the excitement of the transformation that takes place before your very eyes. And how, with very little work, you can create a product at home that is astronomically better than what you can buy at the supermarket. You can amaze people with this, and it works every time. [GET THE RECIPE]
Cuisinart Custom 14 Cup Food ProcessorThis food processor has many great attributes: a powerful, quiet motor; a responsive pulsing action; sharp blades; and more.
Bean and Cheese Sopaipillas with Green Chile Sauce
I love trying regional specialties so I was excited when Bryan came back from Mary & Tito’s Cafe in Albuquerque, New Mexico and said, "you have to try this." The bean and cheese filling is savory and creamy; the fried crust is perfectly tender, crunchy, and satisfying; and the green chili sauce balances everything out. To be honest, I don't think there's a way you can go wrong with beans, cheese, and chiles but this version is definitely right. [GET THE RECIPE]
Chile Dreams for Locals at Mary & Tito's CafeThe owners of Mary & Tito's Cafe refer to their staff as "uncles and aunts." That's how close their bond with the staff and locals is.
Chocolate Pecan Pie
I have an appreciation for traditional things with a fun twist and this dessert provides pie lovers like me with just that. This recipe has the perfect ratio of chocolate to pecans, delivering the right amount of sweetness and more than just a disappointing sprinkle of pecans. To make this dessert irresistible, you have to pair it with our quick bourbon-infused whipped cream. [GET THE RECIPE]
Prepworks Collapsible Party CarrierThis collapsible plastic tote expands to accommodate even our tallest Mile-High Lemon Meringue Pie.
Louisiana-Style Cornbread Dressing
The combination of andouille, cornbread, and Cajun trinity (celery, onion, and green bell pepper) makes this recipe such a delicious spin on dressing. This dish has an outstanding flavor profile and I love how it can be made ahead. This is always a plus, especially around this time of year. [GET THE RECIPE]
OXO Good Grips 11" Balloon WhiskWith an ergonomic Santoprene rubber handle and a balanced, lightweight feel, this whisk will feel like an extension of your hand.
Sausage and Lentils
This is exactly the type of food I like to cook after a day in the test kitchen, especially once the temperature starts to dip. This hearty dish comes together in one pan and in less than an hour of mostly hands-off cooking time. You'll love how the brown lentil—which you can likely buy at your local supermarket for less than a dollar per pound—becomes so rich and satisfying that you almost don’t need the sausage. Almost. [GET THE RECIPE]
J.K. Adams Maple Reversible Carving BoardMidweight and moderately sized, it’s easy to handle.
Braised Turkey Tacos
Any way to improve on the flavor of turkey is a winner in my book and these tacos do just that. They're unexpectedly good and would make an exceptional addition to your holiday menu. [GET THE RECIPE]