Cook's Country

Letter from the EDITOR

IKE MANY OF us, I have been spending more time at home over the past few months. It hasn’t been easy to have my old wings clipped (figuratively and temporarily), but I have enjoyed the chance to dig deeper into the stacks

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Cook's Country3 min. leídosRegional & Ethnic
Cooking with Roasted Garlic
GARLIC SERVES MANY roles. Raw, it offers its spicy, bracing bite to dishes such as pesto or salsa. Chopped and sautéed, it provides a backbone of depth, complexity, and aroma to countless dishes. But when roasted, the sharp edges give way to a rounde
Cook's Country4 min. leídosCookbooks, Food, & Wine
Blueberry Biscuits
BOJANGLES, THE SOUTHERN fast-food chain, has a menu item I used to love called Bo-Berry Biscuits. These breakfast treats have the fluffy texture of a biscuit and the sweetness of a muffin and are studded with something called Bo-Berries (faux blueber
Cook's Country3 min. leídosRegional & Ethnic
Salmon Piccata
PICCATA SAUCE—a simple but powerful mix of lemon, capers, white wine, and butter—is most often served over floured-and-seared chicken or veal cutlets. But this bold sauce is a great match (and foil) for salmon’s rich, full flavor. I wanted to develop