Skip to main content
Cook's Country Magazine

Team Favorites from the October/November 2019 Issue of Cook’s Country

Get an inside look at some of our top picks from the latest issue.
By Published Sept. 2, 2019

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.

Chopped Cheese Sandwiches

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]

Japanese Steakhouse Steak and Vegetables

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]

Corn Tortillas

Corn Tortillas

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]

Slow-Roasted Salmon with Chives and Lemon

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]

Salted Butter

Salted Butter

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]

Bean and Cheese Sopaipillas with Green Chile Sauce

Bean and Cheese Sopaipillas with Green Chile

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]

Chocolate Pecan Pie

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]

Louisiana-Style Cornbread Dressing

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]

Sausage and Lentils

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]

Braised Turkey Tacos

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]