Everand Logo

Welcome to Everand!

  • Cook's Country

    Sausage Strata for Two

    Jan 07, 2020 2 minutes
    by Jessica Rudolph

    IT’S A QUESTION as old as brunch itself: Savory or sweet? Eggs and sausage or pancakes and waffles? I’m firmly settled in the “both” camp. That zone on your plate where the syrup has started to seep over and infiltrate the savory side? That’s where my favorite bites are, and that’s what I wanted my breakfast strata to taste like.

    I wanted an easy

    You’re reading a preview, subscribe to read more.

    More from Cook's Country

    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, Jes
    Cook's Country3 min read
    Tomatoes with Fontina Fonduta
    A CLOSE COUSIN of Swiss fondue, fonduta is a rich cheese sauce from Northern Italy, typically made with fontina, cream, and sometimes truffles. It is often served in cooler months alongside toasted bread cubes and cornichons for a classic Alpine trea
    Cook's Country4 min read
    Smoked Chicken
    CHICKEN COOKED OVER smoke is a pure expression of the rich, savory flavors that occur when fowl meets fire. This is not individual pieces slathered with thick, brick-red sauce. Instead, this recipe makes a juicy, golden, deeply flavorful whole smoked

    Related