Known in some parts as tar heel pie, this ridiculously rich chocolate brownie pie filling is impossibly fudgy, so much so it’s simply too gooey to consume out of hand
About 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
Dr Pepper Glazed Ham
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
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.
English Muffin Bread
Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.