
Cook's Country
Japanese steakhouse steak and vegetables; cast iron skillets; charred cherry tomatoes with peppers.

Japanese steakhouse steak and vegetables; cast iron skillets; charred cherry tomatoes with peppers.

Texas-style smoked beef ribs; charcoal; the history of self-rising flour; easy blueberry cobbler.

Spice-Rubbed Pork Roast en Cocotte, Double-Apple Bread Pudding; chocolate cake mixes

All-beef meatloaf with skillet-roasted potatoes; ground beef; kitchen tongs.

We wanted a streamlined version of roast chicken with plenty of stuffing to go around.

Who doesn't like a plate of good nachos or Buffalo wings? A simple, sangria finishes our party menu.

Grill-roasted pork loin with French potato salad; dijon mustard.

We set out to create flavorful, fresh-tasting versions of Greek and spinach salads.

Barbecued salmon; cucumber salad; charcoal grill.

Summer berry pie; berry gratin with lemon sabayon; ice cream makers; whipped cream.

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.

We wanted a chili that would be hearty, heavy on the meat, and spicy but not overwhelmingly hot.

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.

We make Grilled Bourbon Steak and Grilled Broccoli with Lemon and Parmesan.

Making sticky buns at home; water roux; almond butter; reviewing waffle irons.

Pupusas with curtido; soda makers; fried yuca.

Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.

Triple Berry Slab Pie with Ginger Lemon Streusel, Chocolate-Cherry Pie Pops; pie baking tools