Cook's Country


SOME FOODS ARE unquestionably beautiful to behold: luxurious ribbons of glossy melted chocolate, for example. Delicate, coral-colored flakes of gently cooked salmon. Verdant leaves of peak-season lettuces,

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Cook's Country2 min lettiRegional & Ethnic
Herby Horseradish Potato Salad
POTATO SALAD CAN range from cold to warm, from tangy to mild. I wanted a version packed with plenty of herbs and bold flavors. My goal was a bright salad similar to a German- or French-style potato salad but with a not-so-secret ingredient: horseradi
Cook's Country2 min letti
Cook's Country
Editor in Chief Toni Tipton-Martin Executive Food Editor Bryan Roof Deputy Editor Scott Kathan Deputy Food Editor Morgan Bolling Senior Editor Lawman Johnson Associate Editors Matthew Fairman, Jessica Rudolph Test Cooks Mark Huxsoll, Amanda Luchtel P
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.