I've gotten hooked on my new magazine subscription to Cook's Country (from America's Test Kitchen). I've heard great things about it from different people, and have had a chance to try several recipes. Chad's very supportive, and although he doesn't like everything I make, he will always give me his honest opinion. And if the meal doesn't turn out perfectly he'll say, "I'm just grateful that you cook for me. I'd rather have you try new things and have them be a little different, than have you not cook at all." So, what have we tried? In order as shown above: Southern-Style Skillet Cornbread (loved the texture and full cornmeal flavor, but unlike Southerners, I like my cornbread to have SOME sugar in it!), Tangy Apple-Cabbage Slaw (sweet, tangy, spicy, and no mayo), Texas Chili Con Carne (I actually added beans to this no-bean chili; amazing flavor), Cider-Braised Pork Chops (I loved this one; great apple flavor, and perfect texture: tender without being too soft), Creole Fried Chicken (reduced the spices by half for the kids and regretted it; fried chicken was a first for me--splattered oil everywhere!), Crispy Parmesan-Pepper Pork Cutlets (really yummy, and the kids gobbled these up, pepper and all!).It's been really fun trying one or two new recipes a week. I think the best thing about this magazine is that (aside from being ad-free, and featuring"normal" food with accessible ingredients) it teaches you the reasoning behind the recipes' steps/ingredients. And I'm learning a lot about technique, and the purpose of different ingredients, plus there are a lot of neat product reviews in there too (I just stocked up on 99-cent Ghirardelli Chocolate Syrup Brownie Mixes because they got the best rating...you know, if you don't want to make brownies from scratch).
I'm really looking forward to trying a couple new twists on our Thanksgiving dinner. And maybe I'll have to try that Hot Fudge Pudding Cake...



