
Cook's Country
Grilled flank steak with basil dressing; herb keepers; fresh tomato galette.

Grilled flank steak with basil dressing; herb keepers; fresh tomato galette.

Roasted bone-in chicken breasts; kitchen trash cans; baked potatoes.

Roasted beef chuck roast with horseradish parsley sauce; medicinal uses for horseradish; timers.

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

We realized that pairing a crisp-fried coating with a delicate butter sauce was a great idea for Chicken Kiev.

We show you how to prepare fried rice and kung pao shrimp, plus how to get perfect rice every time.

In this episode we make two cookies from opposite ends of the spectrum: thick oatmeal and the dainty spritz.

Vegetable sauces, like one with mushrooms and one with broccoli rabe are appealing options.

The appeal of such cinnamon buns and banana bread is clear. They are quick, sweet, and easy.

Strawberry shortcake and cherry cobbler.

We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

In this episode we prepare chicken enchiladas and Mexican rice.

We point out the best steaks for grilling and how to make perfect mashed potatoes.

What chops to buy and how to cook them to ensure perfectly cooked meat that is crispy and juicy.

Classic roast beef tenderloin; tongs; lyonnaise potatoes.

Cataplana, Garlicky Broiled Shrimp; tasting of fish sticks; science of blanching

Pan-fried pork chops with milk gravy; disposable utensils; jarred peppers; pimento cheese.

Shrimp and fish stew; Pecorino Romano; Brazilian cheese bread.

Lan demonstrates meat marinating techniques and steak cooking methods.