Cook's Country

Letter from the EDITORS

THE PROCESS OF developing a recipe for Cook’s Country can take weeks or even months. Each recipe is assigned to a test cook or editor, who shepherds it through an exacting process.

Step one is research. What is the story behind this dish?

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Cook's Country2 min lettiCookbooks, Food, & Wine
Following the (Saintly) Signs
IT’S 6 A.M. at Mario’s Lebanese Bakery in Fall River, Massachusetts, and Maroun (Mario) Ellakis feeds mana’eesh za’atar, a Lebanese flatbread coated with za’atar, onto the revolving steel plates of his custom-built brick oven. “We eat mana’eesh every
Cook's Country3 min lettiCookbooks, Food, & Wine
Roast Chicken with Schug
Serves 4 to 6 Total Time: 1¼ hours, plus 1 hour marinating For less spice, remove some or all of the seeds and ribs from the jalapeños. You can substitute plain whole-milk yogurt for the sour cream, if desired. If you’re breaking down the chicken you
Cook's Country4 min lettiCookbooks, Food, & Wine
Strawberry Galette
ALTHOUGH STRAWBERRIES ARE delightful eaten out of hand—especially at the peak of ripeness in late spring—they become something truly sublime when baked into a dessert. Their flavor concentrates and intensifies as the liquid inside them cooks off. My