Cook's Country

LETTER FROM THE EDITOR

HERE IN THE Cook’s Country test kitchen, we celebrate Thanksgiving at least three times a year.

The first celebration happens in

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Cook's Country3 min lettiCookbooks, Food, & Wine
Strawberry Compote
FRUIT, SUGAR, AND not much else: A great strawberry compote should be as simple as that. But with so few ingredients, each one has to be treated with care. For my recipe to be successful—clear strawberry flavor and a pleasantly chunky consistency—I n
Cook's Country4 min lettiCookbooks, Food, & Wine
Ask Cook’s Country
Why do jam and jelly recipes often call for using bottled lemon juice as opposed to fresh? Wouldn’t they taste better with fresh? –Nan Fredericks, Milwaukee, Wis. The acidity level (measured as pH) in a canned jam or jelly has to be right in order fo
Cook's Country9 min lettiCookbooks, Food, & Wine
Cheeseburger Mac and Cheese
WHEN I WAS a kid, no meal ever made me as happy as macaroni and cheese did. As an adult, I still hold a place in my heart for mac and cheese alongside one of my other all-time favorites: cheeseburgers. I set out to combine the two in a one-pot meal.