Cook's Country magazine is dedicated to honest-to-goodness American home cooking, offering quick, easy and satisfying meals that don't take hours to put on the table. Every recipe we publish has been tested and retested 20, 30, sometimes 50 times until we come up with a recipe that will work the first time and every time you make it. And each issue of Cook's Country is 100% ADVERTISING FREE, so you get unbiased and objective information on every page.
INSIDE THE TEST KITCHEN
LETTER FROM THE EDITOR
AMERICA’S TEST KITCHEN®
QUICK BITES: • TEST KITCHEN TIPS, RECS, AND OTHER TIDBITS TO CHEW ON
SEARCHING FOR THE BEST LEMONADE
Ahi-Chile Tostadas • Some of San Diego’s most innovative seafood, served from a truck.
Corn Salad with Herby Buttermilk Dressing • Summer simplicity at its finest.
Spiced Melon Salad • Inventive shapes, textures, and flavors transform the classic combination of sweet melon and savory prosciutto.
Taco Rice • How one Okinawan created an enduring take on a Tex-Mex classic—and why you should be making it at home.
Pomegranate-Glazed Lamb Chops • Fun party food or an impressive, quick dinner—you decide.
Burrata Salad with Tomato Dressing • This Catalan-inspired preparation elevates creamy burrata.
Garlic Scape Pesto • A simple recipe showcases the flavor of this farmers’ market find.
Zucchini Chips • Here’s how to turn this vegetable into an irresistible snack.
Stuffed Red Velvet Cookies • We explore the deep Texas roots of this unique take on the beloved red velvet cake.
INTERVIEW WITH ADRIAN LIPSCOMBE
Grilled Mussels • A refined light meal for times when the weather is just too good to stay inside.
Seared Figs with Honey • Honey brings out the floral sweetness of figs in this easy, elegant dish.
GETTING TO KNOW AIR FRYING • Air fryers sound too good to be true—crispy “fried” exteriors with almost no oil? Turns out they deliver on that promise and so much more.
All-American Hot Dogs • A celebratory culinary tour of the country in four bunfuls.
S’mores Pie • The familiar campfire treat reimagined as a party-worthy pie.
Stone Fruit Shrub Syrup • An old-timey means of preserving fruit makes a popular refreshing beverage today.
Plum Reviver • Stone fruit takes the place of citrus in this invigorating cocktail.
Peach-Basil Vodka Spritzer • A vodka soda with summer vibes.
Homemade Bacon • Curing bacon takes a while, but the wait is worth it.
Refrigerator Pickled Okra • It’s a snap.
Sherry-Braised Chicken • One skillet, a rich array of complex flavors.
All About Charcoal • Some cooks swear by lump charcoal, while others love briquettes. Who’s right?
Poppy Seed Hot Dog Buns • For Chicago-style dogs or any dogs you want.
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