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

Slices of tar heel pie on individual white plates, each topped with a scoop of vanilla ice cream.

Tar Heel Pie ~ Brownie Pie

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

A Dr Pepper glazed ham on a wooden cutting board.

Dr Pepper Glazed Ham

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

Pieces of batter-fried chicken piled on a white platter.

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.

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.