Cook's Country 2020 Annual
Discover the best recipes from across the country.
The Cook’s Country Annual features the full year (all six issues) of Cook’s Country magazine in one hardcover book. Enjoy every recipe, equipment review, taste test, kitchen shortcut, recipe card, cooking class primer, and On the Road feature of 2020, including a comprehensive recipe index to help you quickly browse for the topics and recipes you’re looking for.
Renowned for its classic American recipes, Cook’s Country celebrates the diversity of flavors and foods across the country. You’ll find familiar favorites such as Pan-Seared Chicken Breasts with Browned Butter Sauce, Twice-Baked Potatoes with Bacon and Cheddar Cheese, and Pasta Primavera for Two to regional gems such as Jamaican Beef Patties, Bronx-style; Seattle Chicken Teriyaki; and St. Paul Sandwiches. Satisfy your sweet tooth with classic and modern desserts such as Kahlua Cheesecake, Banana Pudding Pie, and Mixed Berry Buckle. And find out our favorite products of the year, from our highest-rated cranberry sauce and shredded sharp cheddar cheese to our winning bird’s beak paring knives and electric deep-fryers.
Add the latest edition to your library or start your collection of Cook’s Country Annuals now.
Roasted Chicken Thighs with Harissa and Cannellini Beans
Change up your chicken rotation with this weeknight-friendly dish featuring creamy canned beans, jarred roasted red peppers, and potent harissa. To achieve crispy, brown skin, we cook the chicken skin side down in a skillet over medium-high heat for about 7 minutes before transferring it to the oven to roast.
Spicy Italian Sausage with Cheddar Grits and Cherry Tomatoes
This satisfying side makes for a quick and delicious addition to any meal. We used Quaker Quick 5-Minute Grits to streamline the prep. After cooking the sweet Italian sausage with onion, we stirred in tomatoes to brighten up the flavor.
Pineapple and Bacon French Bread Pizza
One of the biggest challenges to making your own pie is perfecting the dough. We turned to French bread instead for this recipe. To boost the flavor of the crust, we brushed the bread with a spicy butter mixture made with garlic and red pepper flakes.
Three layers of pecans, caramel, and chocolate give these bars their signature rich flavor and crunchy texture. To create the soft layer of caramel, we cooked down dulce de leche (Latin American caramel) with butter, brown sugar, cream, and corn syrup. We sprinkled the bars with flake sea salt to offset the richness of the caramel and chocolate.
Item Number: CY16
Item Weight: 2.50 pounds
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All the recipes, resources, and inspiration you need to cook well:
Perfect for busy weeknights, recipe cards feature meals with 11 ingredients or less that can be prepared in 30 minutes or less.
Broaden your recipe knowledge and master core techniques with detailed step-by-step instructions (with photographs) and informational sidebars.
On the Road Articles
Take a tour across the country and learn the inspiration and stories behind many of our recipes.
Cook's Country Annual Series Membership Details:
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