Cook's Country2 min read
Chicken Jardinière
A ONE-POT FRENCH dish, chicken jardinière features braised chicken and vegetables (“jardinière” means “gardener”) accented with cured pork. It typically requires a good deal of work—breaking down a whole chicken, making stock, and separately cooking
Cook's Country1 min read
The American Table
Our Editor in Chief Toni Tipton-Martin introduced this drink to our team, but she was inspired by another source: Melba Wilson. In Juke Joints, Jazz Clubs, and Juice (2023), Tipton-Martin writes, “I could not resist fidgeting with the Cucumber Splash
Cook's Country3 min read
Onions
1. While there are dozens of onion varieties, all of them can be classified as either pungent or mild. 2. The most common types of sweet onions are Vidalia, Maui, and Walla Walla, which are all named after where they are grown (in Georgia, Hawaii, an
Cook's Country1 min read
Inside The Test Kitchen
In preparation for developing her recipe for Braised Whole Artichokes (page 38), Deputy Food Editor Nicole Konstantinakos (left) visited with Teresa Kurtak (right) at Fifth Crow Farm in Pescadero, California, to see how these spiky vegetables are gro
Cook's Country3 min read
Stir-Fried Pea Greens
SEARED OR STIR - FRIED greens—simply cooked in hot oil with just garlic and salt—elevate any meal with their bold color and bright, energizing flavor. My favorite green for this dish is the humble pea green, a verdant vegetable that brings delicious,
Cook's Country7 min read
Dinner Tonight
Serve with lime wedges, if desired. 1 cup long-grain white rice1 (15-ounce) can black beans, rinsed1 (2-pound) flank steak, trimmed and cut into 4 equal steaks1 tablespoon ancho chile powder2 teaspoons table salt, divided¾ teaspoon pepper, divided2 t
Cook's Country2 min read
The Best Water Bottles
WATER BOTTLES ARE made of different materials and come in various designs and sizes, which may make it hard to decide which one is right for you. We tested bottles made from stainless steel, plastic, and glass and found that each material has pros an
Cook's Country2 min read
Salsa Macha
SALSA MACHA IS a treasured Mexican condiment that ranges from smoky and spicy to nutty and savory. The name “macha” comes from the Spanish word “machacar,” meaning “to break, grind, or pulverize.” The most basic salsa macha has four main ingredients:
Cook's Country2 min read
Strawberry Mousse
CAN A DESSERT be light and luxurious at the same time? It can if it is strawberry mousse. Mousse can be intimidating to make—but it doesn’t have to be. Let us break down the formula to this special seasonal dessert. When using gelatin in recipes, blo
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
Buttery Shrimp and Vegetables
EARLY SPRING BRINGS longer days and the appearance of crisp veggies at farmers’ markets, but there’s still an evening chill. On such nights, you’ll want this warm dish for dinner: sweet, succulent shrimp and an assortment of spring vegetables bathed
Cook's Country3 min read
Fresh Herb Oils
Makes about 1 cup Total Time: 25 minutes, plus 1 hour straining As the finished oil sits, some solids will settle at the bottom of the jar; stir oil to recombine before serving or, if you prefer a clarified oil, simply pour the oil off the top withou
Cook's Country3 min read
Letter From The Editor
WHEN I LIVED in Baltimore, the sounds and scents from an amazing nearby farmers’ market filled the springtime air with a palpable energy. As couples strolled past our window with travel mugs in hand, kids on scooters, and dogs in tow, Charles Village
Cook's Country4 min read
Roasted Garlic Soup
IT’S BEYOND CLICHÉ to tout a recipe as being more than the sum of its parts. But when it comes to garlic soup, any successful version has got to be just that. There’s no leaning on an expensive cut of meat or opportunity to showcase simply adorned, p
Cook's Country6 min read
Herbed Crown Roast of Pork
STUFFED BIRDS ARE elegant, studded hams look impressive, and beef roasts signify opulence. But no holiday main course is more regal than a crown roast of pork. It is a spectacle consisting of two bone-in pork loin roasts tied together in a circle wit
Cook's Country3 min read
Chocolate Matzo Toffee
WHETHER YOU CALL it matzo toffee, crunch, brittle, or bark, you’ll know upon first bite why this salty-sweet, crunchy, chocolaty delight has become a Passover dessert staple for many Jewish families. Matzo is permitted during Passover, an eight-day h
Cook's Country2 min read
Cucumber Collins Cocktails
A COLLINS COCKTAIL is defined by sourness from citrus and effervescence from carbonated water. There are many iterations out there, with playful names from the well-known Tom Collins (made with Old Tom gin or London dry gin) to Mike Collins (splashed
Cook's Country4 min read
Rhubarb Shortcakes
RHUBARB, A FLEETING springtime darling that’s often a sidekick to strawberries, deserves to be celebrated all on its own for its unique tangy flavor. This recipe for rhubarb shortcakes does this vegetable-masquerading-as-a-fruit justice. Raw rhubarb
Cook's Country1 min read
Portraits Of The People Who Feed Us
QUASHON CAMPBELL tends to a grill loaded with ribs at Hot Sauce Williams BBQ in Cleveland, Ohio. (This establishment is permanently closed.) Read our collection of On the Road articles at CooksCountry.com/ontheroad ■
Cook's Country4 min read
Braised Whole Artichokes
NEARLY ALL THE artichokes consumed in the United States are grown in California. One of the most common preparations for artichokes is to simply steam or boil them whole. When the artichokes are tender, you pull the leaves apart to dip into melted bu
Cook's Country3 min read
Skillet Chicken with Cherry Tomato Sauce
THIS RECIPE IS for those nights when there’s hardly any time to cook but you crave the unique nourishment and comfort that only a home-cooked meal can deliver. The mechanics are simple: Add seasoned chicken breasts to a hot oiled skillet and turn the
Cook's Country1 min read
The American Table
Matzo is a thin flatbread made with flour and water. It’s the only bread product permitted during Passover. By Jewish law, matzo dough must be baked within 18 minutes of mixing to ensure that the dough doesn’t begin to ferment and therefore remains u
Cook's Country2 min read
Pan-Roasted Spring Vegetables
IF YOU’VE GOT a holiday roast in the oven, it’s nice to have vegetable side dishes, such as this one, that cook on the stovetop. This medley of fingerling potatoes, fennel, and asparagus is simply seasoned with salt, pepper, olive oil, fennel fronds,
Cook's Country1 min read
Orange-Fennel Butter
Serves 4 (Makes ½ cup) Total Time: 10 minutes We love to serve this warm butter sauce with braised artichokes (page 38); pour it into individual bowls and set them out for dipping. It’s also delicious with shellfish, mashed potatoes, steak, chicken,
Cook's Country2 min readChemistry
The Best Fire Pits for Cooking
FIRE PITS WERE once simple backyard centerpieces used to cook the occasional s’more or hot dog on a skewer. Nowadays, grilling rigs with detachable cooking grates have upgraded these pits to open-fire grills that can handle entire barbecues. The mark
Cook's Country4 min read
Quick Bites: Test Kitchen Tips, Recs, And Other Tidbits To Chew On
Many cocktails, including our Big-Batch Cucumber Collins Cocktails (page 6), call for a lemon twist, which adds not only a pop of color but also essential flavor. Extracting the most flavor from your lemon peel requires a little technique; here’s how
Cook's Country1 min read
What Is Mousse?
Mousse (French for “foam” or “froth”) is typically made by combining three things: a base, a stabilizer, and an aerator. The base can consist of pudding, crème anglaise (a custard made with egg yolks and hot milk), fruit curd, or fruit puree; the sta
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 Country3 min read
Grilled Carrots
WITH A LITTLE care, grilling makes an excellent method for cooking carrots. Here, the high, direct heat of the grill imparts a touch of tasty char to sweet carrots. The challenge with grilling carrots is that it’s hard to cook them evenly; when cooki
Cook's Country4 min read
Sausage and Peppers Mac and Cheese
THIS DISH IS a supremely satisfying mash-up of mac and cheese with sausage and peppers. There’s something about this combination of elements—the creamy cheese sauce laced with fontina and Parmesan; the tender morsels of garlicky Italian sausage; the
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