Cook's Country4 min. leídos
Ditching Single-Use Plastic in the Kitchen
Earth Day is April 22, but you’ll use this gear all year long! Silicone food covers (often called “silicone lids” or “reusable lids”) are heat-resistant, dishwasher-safe, reusable alternatives to plastic wrap. They come in two styles: stretch covers
Cook's Country3 min. leídosCookbooks, Food, & Wine
Chicken and Mashed Potatoes
I LOVE A SIMPLE, perfect meal of chicken and mashed potatoes, but I knew I’d love it even more if I could use my slow cooker. I chose versatile Yukon Gold potatoes for their tender, buttery texture and rich flavor. Cooking potatoes in the slow cooker
Cook's Country4 min. leídosRegional & Ethnic
Chicken and Spinach Rice
IT’S A COLD, wet night after a hectic day at work. Even so, I’m starting to get excited for dinner because I know it’s chicken and rice tonight. Maybe it’s because I grew up eating an unbelievably simple and comforting version my mom made (literally
Cook's Country3 min. leídosRegional & Ethnic
FIRST THINGS FIRST: Slugburgers contain no garden slugs. Instead, they are made from ground pork and named for the original Depression-era price charged in Corinth, Mississippi, for them: five cents. A nickel. Aka a “slug” (see “Burgers Born of Thrif
Cook's Country2 min. leídosCookbooks, Food, & Wine
Pickled Ginger
Serves 8 to 10 (Makes one 8-ounce jar) Total Time: 20 minutes, plus 3 hours cooling The ginger should be refrigerated in its brine for at least 2 hours before serving, but letting it sit overnight is recommended. For the best flavor and texture, we r
Cook's Country2 min. leídosCookbooks, Food, & Wine
Burgers Born of Thrift
BORROUM’S DRUG STORE sits on a tidy stretch of East Waldron Street in Corinth, Mississippi, with an American flag waving out front. Inside, black-and-white checkered floors compete for attention with a wide array of local memorabilia. Red leather sto
Cook's Country1 min. leídosCookbooks, Food, & Wine
Kitchen Shortcuts
Erin DiPasquale of Oklahoma City, Okla., makes stock once a week. When she does, she likes to skim the fat for a cleaner taste and clearer stock. Erin has found an easy way to effectively skim the fat: After letting the stock rest off the heat so tha
Cook's Country2 min. leídosCookbooks, Food, & Wine
Our Guide to Storing and Organizing Spices
SPICES BRING OUR food to life by adding flavor, fragrance, and texture (think spice-crusted steaks or herb-coated goat cheese). In the test kitchen, we define a spice as anything that comes from a plant that is dried and can flavor food. Herbs are of
Cook's Country2 min. leídos
Do You Need a Bowl Scraper?
WHEN WE HANDLE dough in the test kitchen, we often work with bowl scrapers. These small paddles with curved edges are made of plastic, nylon, or silicone, and they come in many shapes, sizes, and levels of sturdiness. We put together a diverse group
Cook's Country3 min. leídosRegional & Ethnic
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 floor. But I prefer flavorful browning that stays on the meat rather than adheres to the pan. So I reach for
Cook's Country2 min. leídosCookbooks, Food, & Wine
Spicy Carrot Salad
SHREDDINGIS A great way to make vegetables more interesting, as it transforms their texture and exposes more surface area to flavorings. Many of us grew up eating a sweet-and-sour shredded carrot salad studded with raisins. I wanted to make a similar
Cook's Country3 min. leídosCookbooks, Food, & Wine
Pork Florentine
IN CULINARY TERMS, to “Florentine” something basically means to serve it with spinach in a creamy, cheesy sauce. As for the origins of the name, I’m not sure I believe it, but I appreciate the romance of the story: Catherine de’ Médicis of Florence,
Cook's Country2 min. leídos
Cook's Country
Editor in Chief Toni Tipton-Martin Executive Food Editor Bryan Roof Deputy Editor Scott Kathan Deputy Food Editor Morgan Bolling Senior Editor Lawman Johnson Associate Editors Matthew Fairman, Jessica Rudolph Test Cooks Mark Huxsoll, Amanda Luchtel P
Cook's Country2 min. leídosRegional & Ethnic
Cucumber-Ginger Salad
CUCUMBER AND GINGER are at the top of the list of refreshing, palate-cleansing ingredients. So why not combine them in a cooling salad? In the test kitchen, we know that once mixed with a salty dressing, cucumbers give up some liquid that dilutes the
Cook's Country3 min. leídosRegional & Ethnic
Mana’eesh Za’atar (Za’atar Flatbreads)
FLATBREADS PLAY A vital role in many Middle Eastern cuisines, often served alongside full meals or as vehicles for dips or pools of fragrant extra-virgin olive oil. In Lebanon, mana’eesh are found both as a street food and as a specialty of dedicated
Cook's Country5 min. leídosCookbooks, Food, & Wine
Grilled Tuna Steaks
Serves 4 to 6 Total Time: 50 minutes We intentionally omitted internal cooking temperatures for the tuna in this recipe because we found it hard to get a consistent reading without overcooking some of the fish. Instead, pay attention to the times in
Cook's Country1 min. leídosRegional & Ethnic
Coming Next Issue
Summer is right around the corner, and so is the June/July issue of Cook’s Country. Celebrate the season with recipes for Kansas City–Style BBQ Ribs, Ranch-Fried Pork Chops, and BLT Salad. Or try our Crab and Corn Pasta and Steak Bomb Sandwiches. Wan
Cook's Country2 min. leídosRegional & Ethnic
Parmesan Cheese
If you want the good stuff, make sure to buy an authentic Parmigiano-Reggiano. The package label should tell you if it’s the real deal, but you can also find out by looking at the rind, which has telltale pinhole markings spelling out “Parmigiano-Reg
Cook's Country5 min. leídosCookbooks, Food, & Wine
Become a Supermarket Sleuth
IF YOU ALWAYS buy the winners of our taste tests, you’re set up for success when you cook or bake. But we know that shopping isn’t always that simple. Perhaps your grocery store doesn’t carry our favorite mozzarella, or maybe there’s a great sale on
Cook's Country2 min. leídosRegional & Ethnic
Herby Horseradish Potato Salad
POTATO SALAD CAN range from cold to warm, from tangy to mild. I wanted a version packed with plenty of herbs and bold flavors. My goal was a bright salad similar to a German- or French-style potato salad but with a not-so-secret ingredient: horseradi
Cook's Country2 min. leídosCookbooks, Food, & Wine
Following the (Saintly) Signs
IT’S 6 A.M. at Mario’s Lebanese Bakery in Fall River, Massachusetts, and Maroun (Mario) Ellakis feeds mana’eesh za’atar, a Lebanese flatbread coated with za’atar, onto the revolving steel plates of his custom-built brick oven. “We eat mana’eesh every
Cook's Country4 min. leídosRegional & Ethnic
Shrimp and Grits
I ONCE DRESSED UP as half of shrimp and grits for Halloween. My best friend, Lauren, was the shrimp, and I was a bag of grits (you can take the girl out of the South …). I can’t actually remember the details, but this Halloween costume led to one of
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
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 Country3 min. leídosCookbooks, Food, & Wine
Roast Chicken with Schug
Serves 4 to 6 Total Time: 1¼ hours, plus 1 hour marinating For less spice, remove some or all of the seeds and ribs from the jalapeños. You can substitute plain whole-milk yogurt for the sour cream, if desired. If you’re breaking down the chicken you
Cook's Country9 min. leídosCookbooks, Food, & Wine
Cheeseburger Mac and Cheese
WHEN I WAS a kid, no meal ever made me as happy as macaroni and cheese did. As an adult, I still hold a place in my heart for mac and cheese alongside one of my other all-time favorites: cheeseburgers. I set out to combine the two in a one-pot meal.
Cook's Country4 min. leídosCookbooks, Food, & Wine
Strawberry Galette
ALTHOUGH STRAWBERRIES ARE delightful eaten out of hand—especially at the peak of ripeness in late spring—they become something truly sublime when baked into a dessert. Their flavor concentrates and intensifies as the liquid inside them cooks off. My
Cook's Country3 min. leídosCookbooks, Food, & Wine
Strawberry Compote
FRUIT, SUGAR, AND not much else: A great strawberry compote should be as simple as that. But with so few ingredients, each one has to be treated with care. For my recipe to be successful—clear strawberry flavor and a pleasantly chunky consistency—I n
Cook's Country4 min. leídosCookbooks, Food, & Wine
Ask Cook’s Country
Why do jam and jelly recipes often call for using bottled lemon juice as opposed to fresh? Wouldn’t they taste better with fresh? –Nan Fredericks, Milwaukee, Wis. The acidity level (measured as pH) in a canned jam or jelly has to be right in order fo
Cook's Country2 min. leídosRegional & Ethnic
Letter From The EDITOR
I BELIEVE AMERICA’S COOKS have powerful voices. In addition to inspiring us with their kitchen wisdom, they help us explore culture and our shared humanity. In my new role, I plan to turn an even brighter spotlight on our country’s great cooks. One o
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