
Cook's Country
Roasted beef chuck roast with horseradish parsley sauce; medicinal uses for horseradish; timers.

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

Pork carnitas; lard; crunchy shrimp tacos.

Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.

Pork, Fennel, & Lemon Ragu with Pappardelle, Pasta alla Norma; tasting of fontina cheese

Green bean casserole; must-have Thanksgiving tools; make-ahead mashed potatoes.

Kung Pao Chicken, Oven-Steamed Fish with Scallions and Ginger; review of heavy-duty cutting boards

Lan Lam and Bridget cook Dan Dan Mian. Adam Ried reviews tools. Dan Souza, Julia make Shīzi Tóu."

We make two favorites in a cast-iron skillet: pizza and a giant chocolate chip cookie.

Glazing pork maple syrup is an attractive way to boost flavor, but all too often the meat is too sweet.

We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.

In this episode, we prepare an Indian-inspired shrimp curry and a Thai-inspired green curry with chicken.

We explain why the pyrotechnics of fire and cognac are essential to steak Diane.

In this episode we keep things simple with raw tomato and asparagus-based pasta sauce.

Our omelet and muffin recipes are special enough to make you long for Sunday brunch.

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

We set out to develop a hassle-free pizza recipe especially for the grill.

We wanted to master the details of pasta all'amatriciana, Rome's most famous dish.

We set out to make the perfect spaghetti with marinara sauce.

We came up with two chocolate cakes: old-fashioned, moist, and homey; the other elegant, dense, and ethereal.

We wanted our lemon cheesecake to be both light and creamy, with great lemon flavor.