October / November
2019Chocolate Pecan Pie
Published: August 2019
Sheet-Pan Hash Browns
Published: August 2019
Cod Baked in Foil with Zucchini and Sun-Dried Tomatoes
Published: August 2019
Quick Pulled Chicken Sandwiches with Red Cabbage Slaw
Published: August 2019
Beef Chili for Two
Published: August 2019
Pumpkin–Chocolate Chip Snack Cake
Published: August 2019
Candy Corn Cake
Published: August 2019
Faux Swiss Meringue Frosting
Published: August 2019
Raita Sauce
Published: August 2019
Sweet Potato Crunch
Published: August 2019
Louisiana-Style Cornbread Dressing
Published: August 2019
Pickled Onion
Published: August 2019
Steak Tips with Red Wine–Shallot Sauce and Broccoli Rabe
Published: August 2019
Sautéed Chicken Breasts with Wilted Salad
Published: August 2019
Japanese Steakhouse Steak and Vegetables
Published: August 2019
Sautéed Baby Bok Choy with Honey and Orange
Published: August 2019
Sautéed Baby Bok Choy with Sesame Oil and Garlic
Published: August 2019
Slow-Roasted Salmon with Chives and Lemon
Published: August 2019
Easy Macaroni and Cheese Casserole
Published: August 2019
Braised Turkey Tacos
Published: August 2019
Chopped Cheese Sandwiches
Published: August 2019
Simple Hibachi-Style Fried Rice
Published: August 2019
Slow-Roasted Salmon with Parsley and Cayenne
Published: August 2019
Slow-Roasted Salmon with Dill and Garlic
Published: August 2019
Classic Sausage-Herb Cornbread Dressing
Published: August 2019
Lamb Ragu with Pappardelle
Published: August 2019
Butternut Squash and Red Pepper Soup
Published: August 2019
Apple Cider Doughnuts
Published: August 2019
Sweet Ginger Sauce
Published: August 2019
White Mustard Sauce
Published: August 2019
Spicy Mayonnaise (Yum-Yum Sauce)
Published: August 2019
Sausage with Lentils
Published: August 2019
Spinach-Artichoke Dip
Published: August 2019
Slow-Cooker Chicken and Corn Chowder
Published: August 2019
Curried Roast Chicken and Vegetables
Published: August 2019
Pan-Seared Pork Chops with Blistered Brussels Sprouts and Pomegranate
Published: August 2019
Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables
Published: August 2019
Chicken Provençal
Published: August 2019
New Mexican Bean-and-Cheese Turnovers with Green Chile
Published: August 2019
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