Cook’s Country – June 2019
English | 38 pages | True PDF | 41.2 MB
HAVE YOU EVER used one of our recipe cards? The ones you findin the middle of every issue? I hope you have. To me, they represent some of our very best work. Each of the recipes on those tear-out cards is designed with speed and ease in mind. The cooks who develop them are limited to 10 ingredients (not including kitchen staples such as salt and pepper) and 30 minutes of cooking time, and they aim to minimize the dirty dishes. But these parameters don’t mean that the recipes get a pass on the rigorous testing we’re known for. The recipe cards have to clear the same gauntlet of diligence and scrutiny that all our recipes do—often dozens of tests, weeks of refi nements, and the occasional one-way ticket to the trash can. We believe that dinner should be good every night of the week, not just when you have the time to go the extra mile os for this Cook’s Country magazine make sure to do the best for you. After all, it’s on those harried evenings after long and trying days that you need homespun nourishment the most. We want to make that easy. For more dinner inspiration, we have a weekly email newsletter called Dinner Tonight. Every Monday, I choose one of our favorite quick recipes; add a tip, trick, or piece of knowledge to make it even easier; and deliver a shopping list to your inbox. I invite you to sign up for the free Dinner Tonight newsletter at
CooksCountry.com/dinnertonight.
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