I subscribe to a couple of cooking magazines, all of which are really good: Cook’s Illustrated (the “brainy” guide), Cuisine At Home (my favorite step-by-step mag), The Rosengarten Report (expensive, but lots of great tips and “best of” lists; few recipes), and The Art of Eating (great food reading [a la MFK Fisher], not for recipes).

I like all of the above mags a lot (I have multi-year subscriptions), but I was really lacking a day-to-day “I need a good and tasty recipe that doesn’t require exotic ingredients” mag.

So, a couple of months ago I subscriped to the (new) Cook’s Country magazine. This is a cooking mag that’s from the people who put out Cook’s Illustrated. Instead of complicated stuff, it focusing on “comfort food”–but not cheesy crap.

It’s good stuff, made from scratch. Sloppy joes, French dips, stuffed French Toast, quick chicken pot pies, very tasty sandwiches, etc. Really good stuff that doesn’t take forever (or can be perpared beforehand) and does not require hard-to-find ingredients (most everything can be found down here in PR, which is saying something).

If you are looking for a good cooking mag that has a lot of traditional food (properly researched by the Cook’s Illustrated people) then check it out. I make more dishes out of this mag that all the others. I hope they keep up the good work. Highly recommended.