Cook's Country
Double-crust chicken pot pie; creamy peanut butter; cowboy cookies.
Double-crust chicken pot pie; creamy peanut butter; cowboy cookies.
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Indoor pulled chicken; basmati rice; gadgets; flaky buttermilk biscuits.
Slow-roasted duck with blackberry sauce; tinned fish; a rich bean bourguignon.
Skillet-roasted chicken breast with harissa-mint carrots; Sriracha sauce; brown rice bowl.
Test cook Lan Lam makes grilled mojo-marinated skirt steak; the best way to make Peruvian ceviche.
Yellow sheet cake with chocolate frosting; dark chocolate; chewy peanut butter cookies.
Roast chickens; root vegetables with tarragon vinaigrette; butterscotch pudding.
Julia makes her favorite picnic chicken and a fast tortellini salad with cherry tomatoes.
Julia whips up her favorite Bloody Marys with fresh horseradish and homemade cocktail onions.
Breton Kouign Amann, Madeleines; review of bannetons
Chicken bouillabaisse; cinnamon; Greek chicken and rice soup with egg and lemon.
Tuscan-style roast pork with garlic and rosemary; wine accessories; farro salad.
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Lan teaches us the proper way to read a recipe. Also, she shows us some master knife skills.
Tuscan white bean and escarole soup; buying extra-virgin olive oil; Italian flatbreads.
Test cook Becky Hays makes Bridget the ultimate Moroccan lentil and chickpea soup.
Irish stew with carrots and turnips: Irish Brown Soda Bread; review of all-in-one machines.
Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.
Detroit-style pizza; rasp-style graters; an updated version of fettuccine with butter and cheese.
We set out to develop a hassle-free pizza recipe especially for the grill.
We prepare a Thai-inspired beef stir-fry and share a recipe for great potstickers.
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