About Cook's Country

Cook's Country

The editors of Cook's Country have been showcasing “country cooking,” honest-to goodness American food that's meant to be shared with friends and family, since 2004. The magazine has as mission to reclaim, revive, and restore classic American heirloom recipes. They rely on the same obsessive recipe development techniques as the staff at their sister publication, Cook's Illustrated, and often test recipes as many as 100 times.

English Muffin Bread Recipe

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

  • Quick Glance
  • 15 M
  • 1 H, 45 M
  • 0

Batter-Fried Chicken Recipe

Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crispy, gosh darn perfect fried chicken.

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • 59

Brownie Pie | Tar Heel Pie Recipe

Known in some parts as tar heel pie, this ridiculously rich and gooey chocolate brownie pie is crazy easy to make—and just as easy to make disappear.

  • Quick Glance
  • 45 M
  • 4 H
  • 0

Dr Pepper Glazed Ham

We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.

  • Quick Glance
  • 10 M
  • 5 H
  • 7
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