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. @cookscountry

A loaf of English muffin bread with two slices cut from the end on a wooden board.

English Muffin Bread

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

  • (2)
  • 15 M
  • 1 H, 45 M
  • 6
A slice of brownie tar heel pie on a white plate topped with a scoop of vanilla ice cream

Tar Heel Pie ~ Brownie Pie

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.

  • (2)
  • 45 M
  • 4 H
  • 4
A white plate topped with several pieces of batter-fried chicken.

Batter-Fried Chicken

Proof that it doesn’t take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.

  • (61)
  • 45 M
  • 1 H, 30 M
  • 215
A Dr Pepper glazed ham that is spiraled and sitting on a white plate

Dr Pepper Glazed Ham

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

  • (5)
  • 10 M
  • 5 H
  • 16