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(More customer reviews)I started reading "Cook's Country"s predecessor, "Cook's Illustrated" by browsing through it in the grocery store line. I liked it so much I subscribed to it--a first for me, since I usually consider cooking a chore rather than a pleasure. I cook because I like to eat, and the take-out restaurants up where I live are crummy, fattening, and expensive. The editors of "Cook's Illustrated" explained everything, even down to the basics of chopping an onion, which is exactly what I needed.
Now these same editors have come up with what I think is an even more useful magazine in "Cook's Country," (six issues a year) as the recipes appear to be even simpler--I guess that's where the 'Country' in the title comes in, as the editors use words like 'homey' and 'family-style' in describing their new endeavor. Those two descriptors usually signal 'easy to make.' It also seems to me that this new magazine is in direct competition with its predecessor, "Cook's Illustrated." Personally, I'm going to drop my subscription to "Cook's Illustrated" and keep "Cook's Country." The only thing I don't like about it is its awkward size (12"x10") which will make it hard to file.
On the other hand, it lies open very nicely, so I won't have to hold it to the right page by propping tea kettles and pickle jars on it.
The recipes in the first issue include steak fries, zucchini bread, and making up your own Shake 'n Bake (!). The Departments are listed as: "Recipe Contest" (Picnic Salads); "Lost Recipes" (Monkey Bread); "Recipe Makeover" (Macaroni and Cheese); "Slow Cooking" (Boston Baked Beans); "Fun Food" (Marshmallow Desserts); "Dressing Up" (Split Chicken Breasts); "For Your Convenience" (Salad Bar Stir-Fry); "Easier Than You Think" (Blue-Ribbon Fudge); "Getting to Know" (Tomatoes); "On the Side" ('Doctored' Applesauce); "Food Shopping" (Salad Dressing); "Equipment Roundup" (Blenders).
I've been looking for a good macaroni and cheese recipe that doesn't pack as many calories as my current one (1,118 calories per serving!), so I'm definitely going to give the "Cook's Country" recipe a go. Supposedly a main-course serving of the reduced-fat version only contains 493 calories. That is a big difference for a little fussing around with extra ingredients (skim ricotta cheese).
However I think I'll give this month's 'Fun Food' a skip (Marshmallow confetti kebabs--ugh).
"Cook's Country" might not attract gourmet chefs to its pages, but it's just the type of 'cook by number' magazine I've been looking for.
P.S. I can vouch for the 'Shake and Bake' Pork Chop recipe and the Creamy Shells with Peas and Bacon recipe. Both are easy and yummy.
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Cook's Country's large size, full-color, ad-free, reader-defined approach offers a distinct guide to country cooking. Packed with succulent recipes, equipment resources, "how-to" guides for those challenging dishes, and much more, Cook's Country will have your home-cooked meal turning out perfectly.
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