Cook's Country

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.

Letter from the EDITOR

Cook's Country

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KITCHEN SHORTCUTS

Tasting Bottled Cold-Brew Coffee

Kansas City–Style BARBECUE RIBS • These lacquered, tender, sticky ribs check all the boxes.

Attitude and Smoke

Juneteenth and KC Barbecue

BLT Salad • Summer dining calls for reimagining a favorite sandwich as a main-course salad.

Grilled Lamb Burgers • For more robust and interesting burgers, change that “ham” to “lamb.”

Roasted Fingerling Potato Salad • Leave the mayo in the fridge for this potent, fresh take on potato salad.

Crab and Corn Pasta • Any weeknight can be a special occasion with this buttery, luxurious seafood pasta.

Pea Fritters • Party appetizer? Light lunch? Snack? These crisp, crunchy fritters have you covered.

Grilled Chipotle Shrimp • We wanted tender, juicy, flavorful shrimp.

Charred Pepper and White Bean Salad • Want sweet red peppers to taste even better? Give them some heat.

Ranch Fried Pork Chops • Combining the flavors of ranch dressing with crispy fried chops is a recipe for success.

Sassy Sautéed Cabbage • This bold cabbage side is powered by punchy ingredients.

Socca • These crisp, nutty chickpea pancakes come together in minutes.

Charcoal Grilling • Gas grills may be convenient, but nothing beats the experience—the great smell, the live fire—of grilling over charcoal. Here’s what you need to know about charcoal grilling to ensure that fire is your friend, not your foe.

Here’s everything you need for a successful—and delicious—cookout.

TIPS FROM OUR VERY OWN GRILL MASTER • We asked Deputy Food Editor Morgan Bolling how to make great grilled hamburgers. Here are her top tips.

BOLD CONDIMENTS ADD THE RIGHT SAUCES AND SPREADS

Kombdi, Jira Ghalun (Cumin-Scented Chicken) • A simple, soulful recipe that’s fast enough for a weeknight.

Key Lime Pie • Puckeringly tart key lime pie is classic for a reason. But just how important is the “key” part?

Peach Gratin • Sometimes even perfect peaches deserve a little dressing up.

Raspberry Pound Cake • The sweet, buttery pleasure of a classic, with a joyful swirl of vibrant, jammy fruit.

Failproof Sweetened Whipped Cream • Whipping cream isn’t hard—if you use the tricks we show you here.

Tomato Chutney • Meet your new favorite condiment: this bright, spicy, and complex chutney.

Steak Frites with Creamy Horseradish Sauce • We found the best method for cooking this bistro dish at home—no sous chef or deep fryer required.

Shrimp and Orzo Primavera • A light, fresh pasta dinner that doesn’t skimp on flavor.

Citrus-Braised Chicken Tacos • The convenience of the slow cooker puts tacos on deck all week long—not just on Tuesdays.

Onion Raita

COOK’S CLOSE-UP