Cook's Country
Classic roast beef tenderloin; tongs; lyonnaise potatoes.
Classic roast beef tenderloin; tongs; lyonnaise potatoes.
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Ground beef chili; food processors; red lentil soup with North African spices.
Cider-braised turkey; grilled sweet potatoes with maple chili crisp.
Roast boneless leg of lamb with garlic, herb, and breadcrumb crust; traditional 12-inch skillet.
We came up with two chocolate cakes: old-fashioned, moist, and homey; the other elegant, dense, and ethereal.
In this episode we make two cookies from opposite ends of the spectrum: thick oatmeal and the dainty spritz.
For when the weather is too poor for grilling, we created an indoor barbecue rib recipe.
Classic roast beef tenderloin; tongs; lyonnaise potatoes.
Roast Chicken with Couscous, Roasted Red Peppers, and Basil; Rhubarb Upside-Down Cake
Sloppy Joes; kitchen sponges; why cookie size matters; chocolate chip cookie ice cream sandwiches.
Japanese steakhouse steak and vegetables; cast iron skillets; charred cherry tomatoes with peppers.
Carrot snack cake; water bottles; oatmeal crème pies.
Shanghai scallion oil noodles; Grace Young and American Chinatowns; American-style egg rolls.
Grilled chicken; buttery grilled corn; Parmesan orzo salad; lemon pie.
Julia makes lasagna in a cast iron pan, bagna cauda, salad, and amaretto ice cream.
School Week with spinach & feta dip, chicken soup, garlic monkey bread, and granola bars.
Goan pork vindaloo; rice cookers; electric can openers; chana masala.
Grilled Boneless Beef Short Ribs, Briam; tasting of goat cheese
Beef tenderloin with smoky potatoes and persillade relish; turkey tasting challenge; fat separators.
Morgan serves up two burgers: a reverse-seared, slow-smoked version, and a cheesy smashed burger.
Morgan treats her mom to a North Carolina-inspired feast featuring fish stew cooked over a live fire.
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