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Spaghetti With Tuna And Capers
IT’S LATE AFTERNOON on a Wednesday, and the sun has just sunk behind the horizon. I’ve spent the day at home, juggling work, kids (three), and a brand-new puppy. My stomach is rumbling, but my energy reserves are running short—the last thing I can im
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White Chocolate Mousse with Raspberry Sauce
Serves 4 (Makes about 3 cups) Total Time: 35 minutes, plus 8 hours chilling We prefer bar chocolate from brands such as Ghirardelli or Callebaut for this recipe. We use a glass bowl for the double boiler because glass conducts heat more evenly and ge
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Slow Cookers
Browning adds flavor, and you can do it either at the beginning or at the end of a slow-cooker recipe. Practical application: Brown meat for stew in a skillet on the stovetop before adding it to the slow cooker with the broth and vegetables, or run s
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Inside This Issue
13 Red Cabbage and Grapefruit Salad 5 Cast Iron Chicken and Vegetables 15 Mushroom Risotto 32 Skillet Candied Nuts 24 Sausage Lasagna 16 Spaghetti with Tuna and Capers 10 Sweet Potato Fritters 26 Beef Jerky 29 Slow-Cooker Apple Cider Pork 12 Crispy F
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Letter From The EDITORS
THE PROCESS OF developing a recipe for Cook’s Country can take weeks or even months. Each recipe is assigned to a test cook or editor, who shepherds it through an exacting process. Step one is research. What is the story behind this dish? Where does
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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 p
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Cook's County
Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop 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
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Corned Beef Hash
HASHES, OR MEALS made from ingredients that are chopped up and cooked in a skillet, have been around forever. One common version found across the United States, corned beef hash, rose to popularity in New England during the 19th century. Home cooks m
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Ask Cook’s Country
I’ve heard of using mayonnaise instead of butter on the outside of grilled cheese sandwiches. Does it really work, and is there any benefit? –Elizabeth Balter, Melbourne, Fla. Mayonnaise is used as a secret ingredient for countless applications in re
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Pigs in Blankets
PIGS IN BLANKETS are a cocktail-hour standby and a childhood classic, but the tasty little nuggets can feel outdated to some. I disagree! Sure, the little treats are retro-campy in a midcentury way, but I’m an unapologetic fan of them. Most “pigs” I’
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Kitchen Shortcuts
Mandy Zepeda Menendez of Shirley, Ark., has a trick for keeping wet masa harina (corn _ our) doughs from sticking to her hands while working with them. When handling the dough for corn tortillas, pupusas, sopes, or huaraches, she keeps a small bowl o
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Sausage-Stuffed Mushrooms
YOU KNOW HOW they say you eat with your eyes first? Well, “they” must be big fans of stuffed mushrooms, which are on the short list of foods that look great but typically fail to deliver once you take a bite. That’s because poorly made stuffed mushro
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Cast Iron Butterflied Chicken and Vegetables
WHAT COULD BE simpler or more comforting than a golden, crispy-skinned, juicy chicken perched atop a heap of hearty, schmaltzy roasted vegetables? When I started to develop this recipe, I expected it to be a snap. But for such a seemingly straightfor
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Chocolate Ganache Brownies
WHO SAYS A brownie has to be a square? Not the crew at Lauretta Jean’s Pie Bakery in Portland, Oregon (see “Portland’s Sweet Spot”). There, the brownies in the pastry case look more like muffins—squat, chewy little cylinders full of chocolate flavor,
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Pork Cacciatore
CACCIATORE IS THOUGHT to have first been made during the Renaissance period in Italy, but the truth is, nobody really knows when it was invented. What we do know for sure is that the word “cacciatore” means “hunter-style” in Italian. The original ver
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Portland’s Sweet Spot
IT’S TWO WEEKS before Thanksgiving 2019, and Lauretta Jean’s Pie Bakery in Portland, Oregon, is in full swing. In addition to the brunch menu and baked goods on offer, the staff is busy preparing more than 1,000 pies for the upcoming holiday. Owner K
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Skillet-Roasted Green Beans
WHETHER WE’RE TALKING about brussels sprouts, butternut squash, broccoli, or beets, my go-to method for cooking most vegetables is to toss them with olive oil, salt, and pepper and then roast them in the oven. The high, dry heat gives them deep brown
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Sausage lasagna
Serves 8 to 10 Total Time: 2¾ hours, plus 45 minutes cooling You can use either sweet or hot Italian sausage here. A 1-pound box of dry lasagna noodles should yield enough for this lasagna, but sometimes it’s best to buy two boxes in case some of the
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Braised Lamb Shanks
FEW THINGS ARE more satisfying than the heady, promising aroma of lamb shanks slowly braising in a rich broth. As it fills the kitchen, the scent foretells a cozy, satisfying supper that’s perfect for a cold winter evening. It’s not difficult to achi
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Beef Jerky
IT’S EASY ENOUGH to pick up a little bag of beef jerky at the gas station or supermarket to snack on, but there’s something special about making it yourself. After all, meats have been dried for preservation for thousands (if not tens of thousands) o
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The Best Substitute for Fresh Garlic
FROM PREPEELED CLOVES to powders and pastes, supermarket shelves are filled with products that aim to shortcut the process of prepping fresh garlic. We had never tested these products and were curious to know how they compared. We tried seven differe
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Pork Chops with Beans and Greens
LIGHTLY SWEET PORK chops and pleasantly bitter dark leafy greens are a fantastic, time-tested pairing. I set out to build on these ingredients’ delicious assets with a relatively fast square meal that used only one skillet. To get started, I chose me
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Sweet Potato Fritters
I HAD JUST WRAPPED up frying a few batches of battered shrimp, and as my hand reached out to shut off the burner under the oil, I paused and thought, is there anything else in my refrigerator to fry? (We test cooks are a strange breed.) As I held the
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Shrimp Fried Rice
LOTS OF PEOPLE like fried rice, but I absolutely adore it—especially shrimp fried rice. Unfortunately I don’t eat it as often as I’d like, since I don’t usually have leftover rice and shrimp sitting in the refrigerator. I wanted to create a from-scra
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Chicken Breasts with Mustard-Cream Sauce
THE INSTRUCTORS AT my French-technique-focused culinary school taught me how to make poulet à la moutarde, a dish of bone-in chicken parts slowly braised in a rich, creamy mustard sauce. The ingredient list was simple: chicken, onion, garlic, milk or
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Apple Cider Pork
WE LOVE USING our slow cookers all year round (Who wants to turn on their oven on a sweltering summer evening?), but these appliances feel uniquely well suited for the comforting stews and braises we crave in the cooler months. One such dish is pork
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Crispy Fried Shrimp
I HAVE A LIST of must-haves when it comes to fried shrimp: shrimp that are tender and juicy (not rubbery and overcooked), a coating that comes out of the fryer crispy (not soggy or greasy) and stays that way until the last shrimp is gone, and a sauce
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The Best Electric Knife Sharpener
THE FIRST TIME you slice into food with a truly sharp knife, it’s eye-opening; you feel as if your skills just leveled up. We’ve long recommended electric knife sharpeners because a good one can bring the dullest, most damaged blade back to life and
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Red Cabbage and Grapefruit Salad
THE SHORT WINTER days make me crave something bright, fresh, and crunchy to add a little extra sunshine to my day. That’s what brought me to this bold salad made with winter produce. While both red and green cabbage have nice crunchy textures, red ca
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All About All-Purpose Flour
ALL-PURPOSE FLOUR IS a kitchen staple, and we use it in a variety of ways, from baking breads, cakes, cookies, and biscuits to making roux, sauces, and pastas to coating fried foods. But despite the all-encompassing name, not all all-purpose flours a
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