The June/July issue of Cook’s Country is not only an ode to celebration (of spring, of Juneteenth, of the arrival of grilling season) but something to be celebrated itself. This issue marks the very first drink on a cover in Cook’s Country’s history! We just knew that Hibiscus Iced Tea, a sweet, spiced, and fruity beverage, was beautiful enough to grace the cover.
Our Favorite Recipes from the June/July 2022 Issue of Cook’s Country
But this refreshing iced tea isn’t the only recipe worth celebrating. The magazine is packed full of mouthwatering, innovative, and exciting new recipes to try at home, and the test cooks and editors that brought them to life have weighed in on their favorites. See what they have to say and get insights into the food that they know you’ll love too.
For a long time, I've wanted to feature Filipino food on the pages of Cook's Country. I was born in the Philippines and have always had fond memories of the food and a fascination with the flavors. Sisig is a dish that has stood out in my taste memories because it hits all the texture and flavor notes I crave: rich, fatty pork; bright acidity; subtle spice; and an intense savoriness. Through a series of friends and phone calls, I was able to connect with Jan Dela Paz and Bobby Punla, who formerly ran the Filipino popup Likha, at a sports bar in Oakland, California. Their approach to sisig was unlike anything I was familiar with. They invited me to Oakland to watch them cook and to taste their version of sisig firsthand. The experience was eye opening and, needless to say, their sisig was too. Now, sisig is one of my go-to dishes, especially for outdoor entertaining, where the smokiness of the cast-iron skillet just adds to the ambience.
Peach and Cucumber Salad
Peach and Cucumber Salad. Does anything say “summer side” so well? I’ve paired some fruits and veggies together before, but cucumber and peach was a new-to-me combo. In Mark Huxsoll’s recipe, ripe but still firm peach chunks and English cucumber half-moons commingle in a dressing of fish sauce and lime juice spiked with chili-garlic sauce and ginger and showered with generous amounts of fresh mint and cilantro. The unmistakable funk and depth from the fish sauce, the subtle heat, the freshness of the herbs, the crisp and soft textures—this salad had me. I’ll be making it all summer to accompany anything coming off the grill. I’m already envisioning grilled chicken, this salad, and a glass of rosé out on the patio. Is it peach season yet?
Smoked Prime Rib
When I eat meat, I like to make it count. And it’s hard to find a recipe that counts more than Morgan Bolling’s Smoked Prime Rib. It’s seasoned simply—just salt and pepper—to let the smoke and beef flavors shine. And shine they do, especially when you drag your rosy, perfectly crusted bite through the creamy, punchy horseradish sauce that’s built into the recipe. Heads up: You need a charcoal grill for this one, and a big hunk of prime rib isn’t cheap—but in this case it’s 100 percent worth the splurge. Beef. Salt. Smoke. Oh my . . .
Blueberry Cream Pie
I’m a huge fan of our Blueberry Cream Pie. This was a brainchild of Jessica Rudolph, a true pie-making master. This pie is stunningly beautiful, and I can’t wait to put a sparkler in it this 4th of July—I feel like it’s my dream patriotic dessert. More so it’s as delicious as it looks. The raw blueberries add pops of tartness in the blueberry jam filling. And having that layer sandwiched between a graham cracker crust and a cheesecake-like whipped topping—it’s just so delightful. The pie does take some time to put together, but with our detailed instructions, even novice bakers can pull it off. And the payoff is worth it.
Smoked Trout Pâté
If you were running late to a party and needed to bring a snack, you could whip up our Smoked Trout Pâté and still show up early. The first time I made it, I couldn’t believe something so irresistible had taken so little effort to make. It comes together that quickly. The ingredients—a base of smoked trout, cream cheese, mayo, and sour cream, with bright, punchy flavorings like horseradish, lemon, and Tabasco—require nothing more than a vigorous stir with a fork to transform into a velvety, rich pâté, perfect for sturdy crackers. And it’s not just easy and delicious, it’s versatile enough to bring to casual potlucks and elegant dinner parties alike. Or just stir together a batch to keep in the fridge for snacking. I think you’ll find it won’t last long.
Oil-Poached Tuna and Potato Salad
You can’t go wrong with any of Jessica Rudolph’s "Dinner Tonight" recipe cards in this issue. Each one made me feel like I was dining on the patio of the season's hottest restaurant. For your own backyard soiree, I suggest serving up the beautiful Oil-Poached Tuna and Potato Salad with a glass of dry rosé. This spin on a Nicoise salad uses the classic pairing of bright oranges and oil-cured black olives. The method for cooking the tuna could not be easier or less tidy. Simply poach it in a hefty amount of olive oil, flake it into pieces, and serve it atop a warm salad. For less waste, part of the poaching oil is used to make a flavorful vinaigrette that’s tossed with frisée, boiled red potatoes, and lightly pickled red onions. You could make one recipe card or a few as courses for an elegant dinner party, and one would even know how simple they were to prepare!
Summer Cornbread and Tomato Salad
Both my eyes and my tastebuds are in love with the Summer Cornbread and Tomato Salad. It combines all my favorite aspects of summertime cooking, leaning on the flavorful bounty of ingredients in season and bright dishes that have you going back for seconds. As a vegetarian, capitalizing on quality, seasonal produce is something I always look forward to in the summer months. Recipes that make vegetables the showstopper of a meal are always the best in my opinion. Whether it be for a potluck or a laid-back dinner, this salad is bound to steal the spotlight. It is such a low lift for such a big, beautiful payoff!