Order the 2021 Annual, get 2020 FREE!

SAVE 64% on 2 years' worth of Cook's Country magazine. [Cook's Country] [View in a Web browser]( [Cook's Country 2021; Get all six issues bound in one handsome, sturdy yearbook.]( Buy the 2021 edition, get 2020 FREE! [Combined Value: $70; You get both for: $24.95] [order now]( Dear friend, At Cook’s Country, we celebrate great American cooking and the stories behind it wherever we find it: from the smallest country lanes to restaurant kitchens in the largest cities. We bring favorite recipes back to our 15,000-square-foot test kitchen to translate them for you using a healthy dose of cooking science and endless testing. All that testing helps us streamline steps and find ingredients that are available in every supermarket so that you’re all set to cook . . . and succeed every time. More than 30 recipes including traditional classics as well as modern twists incorporating new flavors fill the pages of every issue. Our [Cook’s Country 2021 annual]( gathers all six issues from the past year—180+ no-fuss recipes, hundreds of honest product reviews, and amazingly effective quick tips and shortcuts, plus a detailed index to help you find it all fast—into one sturdy and handsome book. And as always, there’s no advertising gumming up the works. With this offer, you’ll get both [Cook’s Country 2021 and 2020 annuals]( for less than the cover price of one. That’s double the number of recipes, reviews, and more for just $24.95 (the combined cover price is $70.00, so this is a great deal). Don’t miss this special offer; the sooner you order, the sooner they’ll arrive at your front door. I can’t wait for you to explore our new annual and enjoy all the kitchen discoveries and stories from the past year. Let’s cook! [Toni Tipton-Martin Signature] Toni Tipton-Martin Editor In Chief, Cook’s Country Buy the 2021 edition, get 2020 Free! [ORDER NOW]( BONUS SAVINGS When you buy the 2021 annual (and get the 2020 annual free!), you can add on previous years annuals for just $9.95! Limited supplies! [Just $9.95 each]( Yours: 360+ recipes from two years of Cook’s Country, including these 2021 favorites . . . [Chicken Stroganoff]( Chicken Stroganoff A timeless dish with modern appeal, stroganoff has unclear origins, but it endures in all its delicious forms. For this version, you’ll use versatile, hard-to-overcook chicken thighs cut into quick-cooking bite-size pieces. (Weeknight friendly? Check.) Slightly improvising on earlier versions, we added two fairly common ingredients to the flour coating to boost flavor. Sliced mushrooms, chopped onion, and a few other fresh additions amped up the flavor even further. Serve the stroganoff over buttered noodles with a sprinkle of parsley and a little paprika for kick. “This was a huge hit on a chilly fall day. All three of my teens liked it.” —Erin H. [Garlicky Brussels Sprouts with Chorizo]( Garlicky Brussels Sprouts with Chorizo If you’re a fan of bacon and brussels sprouts, you’re going to find comfort and delight in these well-browned, roasty sprouts paired with smoky chorizo. Rich pork sausage seasoned with Spanish pimentón (smoked paprika); lots of fried garlic; creamy Manchego cheese; tart, complex sherry vinegar; and sweet honey blend harmoniously here, adding layer upon layer of flavor and intrigue to these vibrant buds. The brussels sprouts themselves—which are strong enough to stand up to other bold flavors—are not overwhelmed. With a simple two-stage stovetop method, they emerge perfectly cooked: juicy and just tender, with flavorful caramelized edges. “This recipe was super easy to prep and cook. The flavors are amazing. My mouth was having a party while I was eating this dish.” —Melissa G. [Sauced Up Sirloin Steaks]( Sauced-Up Sirloin Steaks Many cooks will tell you that the key to a truly magnificent pan sauce is the fond: those browned, caramelized bits that stick to the skillet bottom. But we wanted the flavorful browning to stay on the meat rather than stick to the pan, so we swapped out the usual pan for a nonstick pan, which we think gets the job done even better. Sirloins made for an affordable choice with plenty of beefy flavor; choose from any of our three sauce recipes (ancho chile–lime, creamy black pepper–tarragon, or miso-butter) and you’ve got a steakhouse-worthy dinner that’ll impress any guests at your table. [Raising the Steaks. Buy 1-inch thick steaks; Use a snonstick skillet so that the flavorful fond stays on the steaks, not in the pan; Flip the steaks every 2 minutes to minimize the overcooked "gray band" near the exterior; Cook to 125 degrees for medium-rare]( “Wonderful!!!! They came out perfectly using this technique in spite of my skepticism about using a non-stick pan. Excellent pan sauce for tarragon lovers and steak au poivre fans.” —Ed B. [Pear Crisp with a Twist]( Pear Crisp with a Twist This simple, no-fuss pear crisp recipe boasts some upgrades that make it uniquely satisfying. Featuring juicy pears and cherries in a lavish caramel-like filling, this crisp takes a creative turn with its ingredients. Salty-sweet miso works wonders with an almond topping, balancing the sweetness of all the other ingredients in the dish. A simple step before baking makes this recipe failproof, ensuring that the filling never turns out soupy. “This turned out delicious, my husband loved it and asked that I add it to my official dessert repertoire! I followed the recipe as written and it worked perfectly.” —Sarah W. Buy the 2021 edition, get 2020 Free! [ORDER NOW]( On the Road We travel the country looking for regional favorites that deserve national attention. “On the Road” features in every issue bring you along as we talk (and eat) with local chefs and learn the stories behind the recipes. [Woodman’s-Style Clam Chowder]( Woodman’s-Style Clam Chowder After tasting award-winning New England clam chowder at the immensely popular Woodman’s of Essex, it’s inevitable that you’ll want to bring the recipe home. Founded in 1914 by Lawrence Woodman and situated on a piece of inland marsh, Woodman’s of Essex has remained a must-visit for seafood lovers across Massachusetts and beyond. Unlike other versions of chowder that are often thickened with flour and contain salty pork products, Woodman’s chowder is more austere. It is made simply with clams, potatoes, onion, butter, and light cream (and thoroughly seasoned with salt and a healthy dose of black pepper). Woodman’s chowder is lighter than most yet unbelievably delicious and satisfying, which is why we had to deliver a make-at-home version in your 2021 annual. Buy the 2021 edition, get 2020 Free! [ORDER NOW]( Dozens of Kitchen Shortcuts Save You Time [Kitchen Shortcut: Frozen Ladle]( Erin D. of Oklahoma City, Okla., who makes stock once a week, has learned a handy trick to making a stock that's lighter in fat. After letting the stock rest off the heat so that the fat can rise, she puts a few ice cubes in her metal ladle and then drags it all around the surface of the stock. The fat solidifies on the outside of the cold ladle, where it can be wiped off easily with a paper towel. [Kitchen Shortcut: Soaking Tomatillos]( Fresh tomatillos aren’t exactly hard to husk, but there is a sticky sap under the husk that can be a bit annoying. Alice G. of Fort Worth, Texas, hates the hassle and sticky aftermath of husking tomatillos, so she soaks them for 10 minutes in warm tap water to peel them with ease. Ninety-Six Dinner Tonight Cards Garlic-Feta Chicken Breasts with Cucumber Salad, Porcini-Crusted Pork Tenderloin with Celery Root Puree, Sausage-Stuffed Acorn Squash—every issue of Cook’s Country features eight tear-and-save recipe cards for easy dinner solutions, and all are ready in 1 hour or less. You’ll get every recipe card from 2021 and 2020. [Recipe Cards]( Buy the 2021 edition, get 2020 Free! [ORDER NOW]( Hundreds of Product Reviews We taste supermarket ingredients and test kitchen equipment to offer buying advice you can count on (we accept no advertising). [Oat Milks]( Finding the Best Oat Milk Oat milk, which has grown leaps and bounds in popularity over the years, can now be found in different styles: original, extra-creamy, low-fat, unsweetened, and even “barista.” But which brands should you seek out in your grocery store? We chose six nationally available brands, narrowing down the lineup to original styles, and tasted the mix of refrigerated and shelf-stable products plain and then in coffee. [Grill Pans]( Testing Grill Pans Grill pans are skillets customized with ridges across the cooking surface to mimic the cooking grate of a grill. A good one will add crisp, attractive grill marks and flavorful char to foods such as meat, seafood, vegetables, and pressed sandwiches. Out of the 10 pans we tested, our favorite grill pan was roomy and had looped handles. It also had a compact shape and low sides that enabled easy access with a spatula. Hundreds of trusted reviews from 2021 and 2020 [ORDER NOW]( [Cook's Country 2020 Edition and 2021 Edition]( Act now! Buy One, Get One FREE! Get every foolproof recipe, ingredient and equipment reviews, ingenious kitchen shortcuts, Dinner Tonight recipe cards, and much more from two years of Cook’s Country magazine—a $70.00 value—for just $24.95. Order now and lock in this exclusive two-for-one savings. [Order Now]( EXCLUSIVE ADD-ONS Add previous years’ annuals to your order of the 2021 Annual for just $9.95 each (a 72% savings off the cover price). Limited supplies! [Just $9.95 each]( Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Kids]( [Cooking School]( FOLLOW US [Facebook]( [Twitter]( [Instagram]( [YouTube]( [Pinterest]( [Forward to a friend →]( View this email in a [Web browser](. Offer expires March 20, 2022. All prior sales excluded. No substitutions. 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