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Cook's Country Magazine

Team Favorites from the Cook's Country June/July 2020 Issue

We love every recipe we publish. But some, we love a little extra.
By Published Apr. 29, 2020

Because of production timelines, we develop recipes up to a year in advance of publication. So when we finally get a glimpse at a fresh new copy of our magazine, or a fresh new batch of recipes on our web site, it's like seeing them for the first time again! And we fall back in love. Here's what our team members are most excited about in the latest batch of recipes, developed for our June/July issue.  

Hot Honey Chicken

As a buffalo wing fiend, hot honey chicken is the perfect way to satisfy my spice cravings any day of the week and call it “dinner.” I make this with whatever cuts of chicken I have on hand. . . though I last made it with all thighs, and now there may be no going back.  Jessica Rudolph, Associate Editor

Greek Roasted Potatoes

Who doesn’t love a roasted potato as a versatile side? Especially when these potatoes walk to the flavor cliff with pepperoncini, lemon, and fresh herbs. Once the potatoes are roasty-toasty and ready to go, I’ll hold them on a rimmed baking sheet with a rack at 225 until I’m ready to toss them to keep things as fresh as possible. —Mark Huxsoll, Test Cook

North Carolina Barbecue Pork

Pork is the king of barbecue. This recipe leans heavily on our perfected charcoal snake method (aka the rattlesnake), yields supremely tender, juicy meat, and is some of the best barbecue you’re likely to encounter this summer. Plus, we offer two potent sauce options. If you need to keep it warm, you can rest this pork in an empty cooler, still wrapped in foil, for up to 3 hours. —Bryan Roof, Executive Food Editor

French Bread Pizza

Adding a garlic-butter situation to pizza is never a bad idea. This recipe CRUSHES what you find in the frozen food section. Go for the soft, squishy supermarket breadthis is not the place for an artisan baguette. We give topping options, but this one is (obviously) infinitely customizable. Whatever floats your boat! —Scott Kathan, Deputy Editor

Basil Pesto

This is the best pesto I’ve ever eaten! And I’ve eaten a lot of pesto in my life. I’ll often process a bigger chunk of Parmesan and weigh out the 1¼ ounces after processing. I add the 1¼ ounces into my pesto and have plenty of finely ground Parmesan to serve on the side. Morgan Bolling, Deputy Food Editor

Stroud's Cinnamon Rolls

I’m a native of Kansas City, the home of Stroud’s. People say they go to Stroud's for the pan-fried chicken but we all know they line up for the cinnamon rolls served at dinner. For our version, make the batch of rolls through the sugar-rolling step, refrigerate overnight, and bake the next morning.  You won't regret your decision when you're drinking your morning coffee with a warm roll that's slathered in cinnamon sugar butter. —Amanda Luchtel, Test Cook

One-Pan Turkey Meatballs with Coconut Rice

This recipe has an A-team of ingredients (chili-garlic sauce, fish sauce, ginger, and coconut milk) for maximum flavor.  I always have ground turkey and knobs of ginger root in my freezer, and most of the other ingredients are already in my pantry or refrigerator door so all I need is a quick pass through the produce section for scallions, cilantro, a bell pepper and a lime. —Cecelia Jenkins, Senior Editor

Couscous Tabbouleh

When the weather warms up, nothing beats a bright, fresh, hearty salad you can toss together anytime and serve at room temperature. Replacing the more traditional bulgur wheat in with couscous makes this version fluffier and more comforting than ever. Stirring raw garlic, shallot, or onion together with an acid (like citrus juice or vinegar) and letting them sit for a bit, tames their bite and mellows their flavor. I do this anytime I make a vinaigrette. Matthew Fairman, Associate Editor

Easy Chorizo Chilaquiles

This savory, spicy one-pot meal takes just minutes to put together and is full of lively flavors and textures. Best of all, it makes sense at any meal—breakfast, lunch, dinner, or even brunch. Remember, there’s no need to remove the cilantro leaves from the stems. It all tastes good so just chop it all together. Tucker Shaw, Editor

Check out the June/July 2020 issue to find your own favorites! And for more looks behind the scenes, as well as recipe recommendations and stories from kitchens around the country, visit our features page.