Cook's Country
Vegetarian chili; Kansas City-style barbecue sauce; jalapeno-cheddar scones.
Vegetarian chili; Kansas City-style barbecue sauce; jalapeno-cheddar scones.
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Lan shows us tricks for how to make the most of the microwave. She also teaches tips for the oven.
Pasta Cacio e Uova, Orecchiette with Broccoli Rabe and Sausage; chef’s knives under $75.
Yeasted doughnuts; vegan chocolate ice cream tasting; banana muffins with coconut and macadamia.
Cider-braised turkey; grilled sweet potatoes with maple chili crisp.
Porchetta; ricotta; wine coolers; Parmesan farrotto.
Flat hand-pulled noodles with chili oil vinaigrette; meat cleavers; barbecued spareribs.
Host Bridget Lancaster shows how to make cheese and tomato lasagna; Jack challenges Julia.
Julia makes her favorite weeknight dinner featuring a butterflied and Za'atar rubbed roast chicken.
Grilled chicken; buttery grilled corn; Parmesan orzo salad; lemon pie.
Choux au Craquelin, Gnocchi à la Parisienne with Arugula, Tomatoes, & Olives; piping sets
Korean marinated beef; a primer on sesame products; kimchi bokkeumbap (kimchi fried rice).
The barbecue traditions of Lockhart, Texas; barbecued chuck roast; the origins of ranch dressing.
Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages and more.
Julia and Bridget make Beef Wellington; Jack talks all about domestic caviar
Pork, fennel and lemon ragù with pappardelle; fontina cheese; pasta with eggplant and tomatoes.
Pork carnitas; lard; crunchy shrimp tacos.
San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.
Kevin and Jeffrey make crispy American-style egg rolls. Bryan digs into the Filipino foodscape of Oakland.
Goan pork vindaloo; rice cookers; electric can openers; chana masala.
Bridget uncovers the secrets for making perfect Pasta e Ceci; Jack Bishop challenges Julia.
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