Cook's Country4 min de lectureFood & Wine
One-Pan Turkey Breast and Stuffing
THANKSGIVING IS MY favorite holiday. But even as a professional chef, I’ve had my fair share of near meltdowns trying to juggle the cooking, hosting, and—let’s face it—guests who don’t always get along. So I’m all for any recipe that streamlines my e
Cook's Country3 min de lectureFood & Wine
“Even More Banana” Banana Bread
WHAT MAKES A really good banana bread? That’s what my colleagues and I were asking ourselves as we dug in to the five banana breads I had baked to kick off testing for this recipe. After studying dozens of recipes, I had prepared five so that we coul
Cook's Country3 min de lectureFood & Wine
Sweet Potato Salad
WE LOVE SWEET potatoes for their deep earthy flavor, but this year I wanted to take them in a fresh new direction inspired by simple, vinaigrette-based potato salads. My goal was a mix of bright, fresh, lively flavors anchored by the trusty sweet pot
Cook's Country5 min de lectureFood & Wine
Parker House Rolls
Makes 24 rolls Estimated Time: 4 to 5 hours, plus 15 minutes cooling 4 cups (20 ounces) all-purpose flour2¼ teaspoons instant or rapid-rise yeast1½ teaspoons table salt1¼ cups (10 ounces) whole milk, room temperature14 tablespoons unsalted butter, me
Cook's Country3 min de lectureFood & Wine
Skillet Squash Casserole
HER SQUASH CASSEROLE almost made us break up. You see, a man I was dating knew about my disapproval of this side dish and brought me home to try his mother’s rendition. She was a great cook, and when he described her squash casserole—mild summer squa
Cook's Country2 min de lectureFood & Wine
Pear-Cranberry Chutney
A GREAT HOLIDAY cranberry sauce offers so much: bright flavor, festive color, and a refreshing sense of balance to an otherwise heavy meal. While straightforward cranberry sauce will always be welcome, we thought that this year we’d add another optio
Cook's Country4 min de lectureFood & Wine
Cheesy Mashed Potato Casserole
SOME THANKSGIVING classics are untouchable, right? I wouldn’t dare suggest you upend tradition by replacing the trusty turkey or stuffing, and I’m not about to propose you go without creamy, comforting mashed potatoes either. But maybe there’s room f
Cook's Country3 min de lectureFood & Wine
Italian Sausage with White Beans and Kale
A Word on Kale We call for a full pound of kale here (pictured at right), which is a lot. Whether you use curly kale, red kale, or Lacinato (dinosaur) kale, you have to take the leaves off the tough stems before chopping them and adding them to the p
Cook's Country3 min de lectureFood & Wine
Tasting Cranberry Sauce
PREPARING AND EXECUTING a memorable Thanksgiving meal is hard work, and buying a canned or jarred cranberry sauce is an easy way to streamline things. Prepared cranberry sauces are either “jellied” (smooth and gelatinous) or “whole berry” (with cranb
Cook's Country3 min de lectureFood & Wine
Chicken Noodle Soup
WHENEVER I HAD a cold as a child, my mom made a massive batch of chicken noodle soup. It was as if the bigger the pot of soup, the better I’d feel. Clearly she is the kindest. As an adult I still crave that same comforting elixir of a soup whenever I
Cook's Country5 min de lectureFood & Wine
Maple Cheesecake
A SIMPLE CHEESECAKE IS, in my mind, the ultimate dessert: velvety and smooth, with a crisp, buttery crust and a richness that’s restrained by an underlying tang. But for Thanksgiving this year, I wanted to give the classic an autumnal twist, and swee
Cook's Country3 min de lectureFood & Wine
Classic Pot Roast
IF THERE WAS ever a dish that was a perfect fit for the slow cooker, it would be pot roast. And while you could certainly just pile your beef roast, vegetables, and broth in the cooker and hit “go,” we found a better path to fuller flavor and better
Cook's Country3 min de lectureFood & Wine
Gobi Manchurian
GOBI MANCHURIAN IS a beautiful, complex dish with roots in the Chinese community of Kolkata, India. It’s a popular dish in cities across the United States, too, including Asheville, North Carolina, where chef Meherwan Irani serves a version at his re
Cook's Country4 min de lectureFood & Wine
Jarred Medium Salsa
WE ALWAYS HAVE a jar (or two) of salsa in our pantries for when we need a quick snack or condiment. We especially like medium-heat salsas because they provide bold flavor without scorching our palates. There are tons of options at the store, and new
Cook's Country1 min de lectureFood & Wine
An Asheville Staple
MEHERWAN IRANI, the owner of popular restaurant Chai Pani in Asheville, North Carolina, entered the restaurant business in 2009. At the time, he felt that the Indian food he grew up eating—his mother’s cooking specifically—was underrepresented in the
Cook's Country4 min de lectureFood & Wine
Braise the Roof! Why We Love This Pot
AT A RECENT ATK Reviews team meeting, we played a fun game: Each of us named our five must-have pieces of cookware. My number one pick was my braiser, which pretty much lives on my stovetop. With its sloped sides, wide cooking surface, and heavy lid,
Cook's Country3 min de lectureFood & Wine
Tuna Melts
Serves 4 Estimated Time: 45 minutes For the best results, do not use chunk light tuna here. You can substitute two 6.7-ounce jars of our winning oil-packed tuna, Tonnino Tuna Fillets in Olive Oil, if desired. The sandwiches will just be a little bigg
Cook's Country2 min de lectureFood & Wine
Maple-Pecan Skillet Granola
Serves 4 (Makes about 3 cups) Estimated Time: 45 minutes Serves 4 (Makes about 3 cups) Estimated Time: 45 minutes ¼ cup maple syrup1 teaspoon vanilla extract½ teaspoon ground cinnamon¼ teaspoon table salt2 tablespoons vegetable oil½ cup pecans, chopp
Cook's Country3 min de lectureFood & Wine
Halibut Puttanesca
WE’RE ALWAYS ON the lookout for ways to bring bold, exciting flavors to our weeknight dinners. Enter halibut puttanesca, a dish of mild fish simmered in a tomato sauce that’s punched up with spicy pepper flakes, garlic, briny olives and capers, and p
Cook's Country1 min de lectureFood & Wine
Chocolate Cream Pie in a Jar
Serves 12 Estimated Time: 35 minutes, plus 1 hour cooling You can either use store-bought whipped cream or whip 1 cup of chilled heavy cream, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, and a pinch of table salt in a stand mixer on medium s
Cook's Country10 min de lectureFood & Wine
Spaghetti Carbonara
WHEN PASTA CARBONARA—a Roman dish of pasta, cured pork, and sharp cheese—is done well, its bold flavors and creamy texture are a revelation. But it’s also one of those seemingly simple dishes that can go wrong at several turns. The two most common fa
Cook's Country2 min de lectureFood & Wine
Letter From The EDITOR
LIKE 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 of old cookbooks I’ve colle
Cook's Country2 min de lectureFood & Wine
GETTING TO KNOW Stock
Technically, stock is made primarily with bones (plus vegetables and seasonings) and is cooked until concentrated, while broth is made primarily with meat (often on the bone) and is lighter-tasting and more diluted. The bones provide stock with gelat
Cook's Country2 min de lecture
Cook's Country
Chief Executive Officer David Nussbaum Chief Creative Officer Jack Bishop Editor in Chief Tucker Shaw Executive Managing Editor Todd Meier Executive Food Editor Bryan Roof Deputy Editor Scott Kathan Deputy Food Editor Morgan Bolling Senior Editor Cec
Cook's Country3 min de lectureFood & Wine
Beef Pho
PHO, AN EXTRAORDINARY Vietnamese soup consisting of broth, rice noodles, meat, and herbs, is a favorite around the world. The soup has countless variations; one incredible example is the version served by Hà VL in Portland, Oregon (see “Soup’s on in
Cook's Country4 min de lectureFood & Wine
Ask Cook’s Country
Do you recommend buying a fresh turkey or buying a frozen one? –Terry Lennox, Bloomington, Ind. Well, it’s complicated. If you have access to a truly fresh, recently butchered turkey (usually from a farm or high-end butcher), by all means buy it. But
Cook's Country2 min de lectureFood & Wine
Soup’s On In Portland
REGULARS LINE UP outside Hà VL on SE 82nd Avenue in Portland, Oregon, a good half-hour before the 8:00 a.m. opening. The menu offers two Vietnamese noodle soups each day on a rotating six-day menu; on Sunday, the options are northern beef pho and tur
Cook's Country2 min de lectureFood & Wine
Kitchen Shortcuts
Marie Westblanc of Rapid City, S.D., has a secret for make-ahead gravy: rotisserie chicken. In the weeks leading up to Turkey Day, she freezes the wings and carcasses from rotisserie birds that she uses for weeknight dinners in order to make one “sup
Cook's Country3 min de lectureFood & Wine
Quick Chicken Cutlets with Romesco Sauce
Serves 4 Estimated Time: 55 minutes You will need one 12-ounce jar of roasted red peppers for this recipe. CHICKEN 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1 teaspoon table salt¼ teaspoon pepper4 teaspoons extra-virgin olive oil,
Cook's Country2 min de lectureFood & Wine
What’s the Best All-Purpose Wooden Spoon?
WOODEN SPOONS ARE one of the oldest cooking tools—and home cooks still love them. They’re useful for many tasks, such as mixing cookie dough, browning roux, scraping up fond for stews and sauces, sautéing onions, and breaking up ground beef as it coo
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