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Celebrating Regional Cooking

Country cooking is about Sunday dinner, weeknight meals, backyard barbecues, and potluck suppers. At Cook’s Country magazine, we leave no stone unturned in our quest to find honest-to-goodness American cooking. We thumb through cookbooks (both old and new), dig through recipe boxes, and hit the road to sample, in person and up close, what Americans cook and eat today. Armed with this research, we head into the test kitchen to develop recipes and test them again and again so that your success at home is always guaranteed.

This special collector’s edition gathers our favorite recipes in one place. We also include full color step photos of key techniques and clear instructions throughout so you know exactly how to proceed.

Featured Recipes Include:

Easy Entrées: Burgundy Pot Roast, Skillet-Roasted Chicken and Stuffing, Cedar-Planked Salmon, and Pasta with Roasted Cherry Tomatoes. 

Best Side Dishes: Melting Potatoes, Husk-Grilled Corn, Sugar Snap Peas with Bacon and Shallots, and Secret Ingredient Biscuits.

Favorite Desserts: Lemon Ice Box Pie, Milk Chocolate Cheesecake, No-Bake Cherry Crisp, and Hummingbird Cake.


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