Cook's Country

Skillet-Roasted Parsnips and Pears

PARSNIPS DESERVE MORE love. These oft-overlooked hearty root vegetables, which look a bit like ivory carrots, have an alluringly floral flavor. They are at their best when browned or roasted to intensify their natural earthy sweetness.

But parsnips present a couple

Anda sedang membaca pratinjau, daftarlah untuk membaca selengkapnya.

Lainnya dari Cook's Country

Cook's Country2 mnt membacaRegional & 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 mnt membacaRegional & 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 Country3 mnt membacaRegional & Ethnic
Slugburgers
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