December 2022/January 2023

Cook's Country

Foolproof recipes of American home cooking and easy, weeknight meals.

Cook's Country2 min read
Cook’s Country
Editor in Chief Toni Tipton-Martin Editorial Director Bryan Roof Executive Editor Scott Kathan Executive Editor, Creative Content Morgan Bolling Deputy Food Editor Nicole Konstantinakos Deputy Editor Megan Ginsberg Senior Editors Matthew Fairman, Je
Cook's Country3 min readRegional & Ethnic
Letter From The Editor
MY IMAGINATION BEGAN filling in the contours of Emily Meggett’s life story the minute I heard the rumors about a legendary South Carolina cook and her phenomenal red rice recipe 30 years ago. African American woman. Descendant of the Gullah Geechees,
Cook's Country7 min readRegional & Ethnic
Sinigang
IT’S EARLY MORNING when I arrive at FOB Kitchen in Oakland, California, where chef/owner Janice Dulce is already hard at work searing ribs in a wide, high-sided rondeau stretched across two burners on the stove. The ribs, cut crosswise through the bo
Cook's Country1 min read
Good Bannetons Make Better Bread
A BANNETON IS A basket that holds bread dough and helps give it structure as it proofs, so it can bake up tall and proud. We recommend two kinds. Bannetons made from rattan (cane) are sturdy; lightweight; and slightly porous, absorbing some moisturef
Cook's Country2 min readDiet & Nutrition
Quick Bites: test Kitchen Tips, Recs, And Other Tidbits To Chew On
Hosting a gathering this holiday season? A cheese board is just what your party needs. Here are some tips for making a well-balanced cheese board from Boards: Stylish Spreads for Casual Gatherings (2022) by our colleague Elle Simone Scott. The book o
Cook's Country1 min read
America’s Test Kitchen
America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. Our mission is to empower and inspire confidence, community, and creativity in the kitchen. Millions watch our two shows on public television; read ou
Cook's Country6 min read
Crispy, Silky Duck Confit
MAKING DUCK CONFIT is simple. Yet, rarely does so simple a process alchemize so few ingredients into such culinary gold. Originating in Southwest France as a method for keeping meat from spoiling, “confit” simply translates as “preserved.” It’s just
Cook's Country2 min readRegional & Ethnic
Bright, Fresh Green Bean Salad
EVERY COMPONENT OF this fresh, innovative green bean side dish—from the blanched green beans to the tangy lemon sauce and crispy fried capers—can be made a few days in advance, which means it’s an ideal make-ahead dish for any holiday table. Here’s h
Cook's Country2 min read
Roasted Beets with Lemon-Tahini Dressing
THIS RECIPE OFFERS a great way to cook beets, and it might become your new go-to method. The resulting tender, deeply seasoned roasted beets are great on their own and are easily elevated to a celebratory side with the addition of the dressing, sesam
Cook's Country4 min readRegional & Ethnic
Marinated Seafood Salad
IF YOU DON’T already know what you’re eating this year on December 24 (or on any festive day), consider this marinated seafood salad. It just might convince you to start a new holiday tradition. Or perhaps it isn’t new to you at all. In Italian Ameri
Cook's Country7 min readRegional & Ethnic
Hoppin’ John
WHEN WE ARRIVE at Emily Meggett’s tidy yellow home on Edisto Island, South Carolina, Ms. Emily, as everyone calls her, is waiting at the side door, eager to start cooking with us. Guests are not welcome at her home, only friends and family, but Ms. E
Cook's Country9 min read
Butter-Roasted Carrots
THE HUMBLE CARROT can be elevated to a restaurant-worthy side dish that really shines—all it takes is a simple roasting technique plus a quick crunchy topping and a few choice add-ins. Roasting the carrots on a baking sheet on the lowest oven rack, c
Cook's Country5 min readRegional & Ethnic
La Viña–Style Cheesecake
WHEN MY HUSBAND, Alex, and I first met in the Basque Country in 2006, we drank a lot of coffee together. In bakeries and bars all around the Parte Vieja in Donostia-San Sebastián, a coastal city known as “the pearl of the Cantabrian Sea,” we threw ba
Cook's Country1 min readRegional & Ethnic
Dinner Tonight
DINNER TONIGHT Pecan-Crusted Chicken Tenders with Honey Mustard Slaw DINNER TONIGHT Pita Salad with Za’atar Tofu and Chickpeas DINNER TONIGHT Roasted Chicken Thighs with Skillet Spaghetti Squash Gratin DINNER TONIGHT Strip Steaks with Celery and Blue
Cook's Country2 min read
Avocado Salad
AVOCADOS ARE having a moment, and for good reason—they are delicious and versatile. We wanted to build a salad that made this creamy fruit (yes, avocados are fruits; in fact, they are classified as berries) the central focus. For this recipe, start b
Cook's Country3 min read
Getting To Know Cocktails
We recommend using a cocktail jigger for precision when measuring small amounts of liquids. Use to strain cocktails, leaving ice and muddled ingredients behind. Garnishes aren’t just for looks: They add significant flavors and aromas that round out t
Cook's Country2 min read
Coffee Liqueur
MAKING YOUR OWN rich and earthy coffee liqueur, with hints of chocolate and vanilla, is a cinch. This simple infusion takes just one week to make and keeps for one year, so it’s perfect for gifting. For a clear, mahogany-hued liqueur that is smooth a
Cook's Country1 min read
Coffee Negroni
THE NEGRONI IS a classic cocktail, ideal for sipping before or after dinner, that’s typically made with equal parts gin, Campari, and sweet vermouth. Campari, an Italian bitter-orange liqueur with a vibrant orangered color, contributes just the right
Cook's Country1 min read
Spiked Hot Mocha
THE SECRET TO a cozy drink to curl up with on a cold winter evening is combining hot chocolate, a beverage reminiscent of childhood, with brewed coffee plus, of course, a touch of something stronger (in this case, a homemade coffeeliqueur to reinforc
Cook's Country5 min readDiet & Nutrition
Gingerbread Snacking Cake
MALINDA RUSSELL’S A Domestic Cookbook, published in 1866, is celebrated as the first cookbook by an African American author, but it has another distinction as the earliest known published collection of recipes from the southern Appalachians. As such,
Cook's Country4 min readRegional & Ethnic
Creamy, Crispy Chickpea Fries
A GREAT WAY TO get to know a place is by sampling the street foods that locals eat as they go about their daily bustle. In New York, that might be a “dirty water” hot dog or in Mexico City, tacos al pastor. But in several countries bordering the Medi
Cook's Country2 min read
Prosciutto-Wrapped Salmon
Serves 4 Total Time: 30 minutes You can substitute red or white wine vinegar for the sherry vinegar. For consistent slices, seek out packaged, presliced prosciutto. ½ cup minced fresh parsley¼ cup jarred roasted red peppers, rinsed, patted dry, and c
Cook's Country3 min read
Indoor Grilled Pork Chops
Serves 4 to 6 Total Time: 1 hour, plus 1 hour marinating If ½-inch-thick chops are unavailable, use four 1-inch-thick chops and cut them in half horizontally. Combine the salad ingredients just before serving. A clean, well-seasoned grill pan will pr
Cook's Country3 min read
Meyer Lemon Curd
Serves 4 to 6 (Makes about 2 cups) Total Time: 20 minutes, plus 4 hours chilling If Meyer lemons are unavailable, you can get a similar flavor by combining the juices from lemons and a mandarin or navel orange. Substitute 3 tablespoons lemon zest and
Cook's Country2 min readRegional & Ethnic
Loukaniko and Lemony Potatoes
THIS HEARTY ONE-PAN meal showcases elements of classic Greek dishes: lemon-charged potatoes, a yogurt sauce, and a traditional red wine– and orange-scented pork sausage called loukaniko (kielbasa, linguiça, and andouille also work well). Greek-style
Cook's Country4 min read
Thumbprint Cookies
Makes 36 cookies Total Time: 1 hour, plus 20 minutes cooling Any seedless jam can be used here, but raspberry is the most traditional. If you don’t have a rounded teaspoon, you can use a small melon baller. 2¼ cups (11¼ ounces) all-purpose flour¾ tea
Cook's Country3 min readRegional & Ethnic
Red Wine–Braised Beef Stew
BEEF BURGUNDY, or boeuf bourguignon, is a dish of hearty chunks of beef and mushrooms simmered in a red‑wine gravy. It’s rich, earthy, and comforting. The dish originated in the Burgundy (Bourgogne) region of France, which is known for its prized bee
Cook's Country2 min readRegional & Ethnic
Herb-Marinated Chicken with Bulgur
FOR A SCALED-DOWN meal that hits all the right notes of a roast chicken dinner, simply slash, marinate, and roast your favorite chicken parts and pair them with a simple side. Total Time: 1¼ hours, plus 30 minutes marinating If you don’t have a 10-in
Cook's Country3 min readDiet & Nutrition
All About Bread Crumbs
BREAD CRUMBS ARE an essential ingredient in many of our recipes. Whether we’re using them as a crispy coating, a crunchy topping, or a binder in meatballs and meatloaf, we always have some on hand. We use three kinds of bread crumbs in the test kitch
Cook's Country2 min read
An Immersive Testing
ANYONE WHO HAS pureed hot soup in a countertop blender knows it can be a hassle. It often has to be done in batches, which requires an extra pot or bowl. You also have to let the soup cool a bit to keep pressure from building inside the blender and t
Cook's Country1 min read
Basque Cider Salted Caramel Sauce
Serves 8 to 12 (Makes about 1 cup) Total Time: 55 minutes If you can’t find Basque cider (also known as sagardoa), substitute another dry hard cider. You can reheat the sauce either in a microwave or in a small saucepan over low heat, whisking often,
Cook's Country1 min readRegional & Ethnic
Coming Next Issue
Cozy up with a rich, comforting bowl of Osso Buco served over Saffron Risotto this winter. Or reignite summer vibes with our Indoor Barbecue Ribs. Get the party started with our Pickle-Brined Fried Chicken Sandwiches. And finally, try our easy, delic
Cook's Country1 min read
Hungry For More Content?
Visit us on Instagram: @cookscountry What Cook’s Country recipes are you cooking at home? Post them on Instagram and tag us at #CooksCountry. ■
Cook's Country2 min read
U.s. Postal Service Statement Of Ownership, Management, And Circulation
1. Publication Title: Cook’s Country; 2. Publication No. 1552-1990; 3. Filing date: 10/01/22; 4. Issue frequency: Dec/Jan; Feb/Mar; Apr/May; Jun/Jul; Aug/Sept; Oct/Nov; 5. No. of issues published annually: 6; 6. Annual Subscription Price is $39.95; 7
Cook's Country1 min readRegional & Ethnic
Inside This Issue
DT Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes DT Baked Scallops with Bibb Salad DT Pork Meatball Soup with Wonton Noodles and Bok Choy 38 Thumbprint Cookies 20 Butter-Roasted Carrots with Hazelnut Crumble and Goat Cheese 12 Green Bean Sa

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