
Cook's Country
Sisig and garlic fried rice; chicken wings as a bar snack; soy sauce chicken wings.

Sisig and garlic fried rice; chicken wings as a bar snack; soy sauce chicken wings.

Poulet au vinaigre (chicken with vinegar); meat pounders; French potato tart.

Saumon aux Lentilles, Halibut à La Nage; reading expiration dates; science of colored salt

Slow-roasted fresh ham; inexpensive stand mixers; St. Louis gooey butter cake bars.

Korean marinated beef; a primer on sesame products; kimchi bokkeumbap (kimchi fried rice).

Charcoal-grilled barbecue chicken kebabs; sparkling water; curry deviled eggs.

In this episode we make two citrus desserts, lemon bundt cake and key lime pie.

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

In this episode, however, we develop weeknight versions of lasagna and jambalaya.

Pasta all'Amatriciana and mushroom risotto; jarred pasta sauces; rotary cheese graters.

We offer two inspired takes on roast chicken: roast lemon chicken and a butterflied chicken under a brick.

Gazpacho and a cheesy tart are two of our favorite ways to use summer tomatoes.

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.

Sesame-encrusted tuna; pan-roasted halibut; soy sauce; oven mitts.

We prepare a Thai-inspired beef stir-fry and share a recipe for great potstickers.

We love to cook chicken and potatoes in the same pan so the juices drip onto the potatoes for a rich crust.

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

German Lye Pretzels, Beer-Battered Onion Rings; tasting artisanal cheddar cheese

Pan-seared shrimp with peanuts, black pepper and lime; petty and utility knives; shrimp risotto.