October / November
2011Slow-Cooker Holiday Glazed Ham
Published: October 2011
Grated Bread and Chocolate Cake
Published: October 2011
Danish Kleiner
Published: October 2011
Chapel Squares
Published: October 2011
What is Converted Rice?
Published: October 2011
Braising 101
Published: October 2011
Cranberry-Waldorf Relish
Published: October 2011
Gravy Enhancers
Published: October 2011
Make-Ahead Roast Turkey and Gravy
Published: October 2011
Honey-Wheat Dinner Rolls
Published: October 2011
Baking Spices
Published: October 2011
Lotsa Tots
Published: October 2011
Green Beans with Browned Butter, Hazelnuts, and Sage
Refuse to settle for limp, washed-out green beans. With our one-pot method and v…
Published: October 2011
Sweet Potato Sonker
Published: October 2011
Bacon-Ranch Potato Tots
We loved tots as kids, but frozen tots got an F when we revisited them. after 10…
Published: October 2011
Reduced-Fat Chicken Tetrazzini
Published: October 2011
Beef Tenderloin with Parmesan Risotto
Published: October 2011
Steak Tips with Cilantro-Scallion Oil and Crispy Potatoes
Published: October 2011
Yellow Layer Cake
Published: October 2011
Double-Crust Pie Dough
We wanted the best of two worlds: The rich flavor of a butter crust and the flak…
Published: October 2011
Comparing Red and Green Jalapeños' Heat
Published: October 2011
Parmesan-Rosemary Potato Tots
We loved tots as kids, but frozen tots got an F when we revisited them. after 10…
Published: October 2011
Green Beans with Cranberries, Walnuts, and Blue Cheese
Published: October 2011
Green Beans with Caramelized Onions and Bacon
Refuse to settle for limp, washed-out green beans. With our one-pot method and v…
Published: October 2011
Green Beans with Apples, Pecans, and Rosemary
Refuse to settle for limp, washed-out green beans. With our one-pot method and v…
Published: October 2011
Maple Walnut Cake
Published: October 2011
Sizzling Cheese Pinwheels
Published: October 2011
Mixed Vegetables with Instant Cream Sauce
Published: October 2011
Crispy Potato Tots
Published: October 2011
Back-to-Basics Bread Stuffing
Published: October 2011
Cheesy Scalloped Potatoes for Two
Published: October 2011
Sautéed Green Beans
Refuse to settle for limp, washed-out green beans. With our one-pot method and v…
Published: October 2011
Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce
Published: October 2011
Braised Beef Short Ribs
Published: January 2009
Lemon Oil 101
Published: October 2011
Improperly Cooked Cookies
Published: October 2011
Southwestern Potato Tots
We loved tots as kids, but frozen tots got an F when we revisited them. after 10…
Published: October 2011
Italian Love Nests
Published: October 2011
Mom's Gone with the Wind Heavenly Pie
Published: October 2011
Green Bay Booyah
Published: October 2011
Meatloaf with Mushroom Gravy
Published: October 2011
Smoky Indoor Ribs
Published: October 2011
Creamy Root Vegetable Soup
Published: October 2011
Spiced Chicken with Couscous
Published: October 2011
Potato-Crusted Halibut with Tartar Sauce
Published: October 2011
Skillet Penne with Olives and Capers
Published: October 2011
Sesame Chicken with Broccoli and Red Pepper
Published: October 2011
Chicken, Artichoke, and Spinach Calzone
Published: October 2011
Short Ribs 101
Published: October 2011
Get Rigorously-Tested Recipes & Their Stories
When you subscribe to Cook’s Country for $19.95, you’ll receive a year’s worth of our award-winning magazine and a FREE gift. Cook’s Country is filled with the stories of chefs around the country and our take on the recipes they create.
Offer valid in U.S. only.
Canadian and International Subscriptions