Dig in, Discover, and Cook
The star of this quick weeknight meal is the punchy, versatile sauce.
Slim 3/4-inch-thick swordfish steaks cook quickly in the skillet. Crème fraîche cooks down to a slightly tart, creamy pan sauce.
These pasta pearls can revitalize a picnic salad—but first you have to cook them right.
To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a measured amount of water that is soaked up during cooking. This absorption method produces more evenly cooked results than boiling the couscous. To turn the couscous into a salad, we dress it with a bold vinaigrette of equal parts acid and oil. Finally, we mix in plenty of fresh vegetables, cheese, nuts, and herbs.
A tomato-feta salad makes a perfect accompaniment to Greek-seasoned grilled steak.
Sprinkling flank steak with sugar gave it a beautiful mahogany crust after only a short time on the grill.
9 Strawberry Desserts to Put on Your Must-Make List
From warm strawberry bakes to chilled strawberry treats to classic cakes—you’ll want to try every last one.
Infused with garlic and spices and heady with wood smoke, pollo a la brasa is no ordinary bird.
In Peru, maestros polleros, or poultry masters, make the wildly popular chickens known as pollo a la brasa by grill-roasting chickens on rotisseries that spin lazily over crackling wood fires to produce meat that's encased in tawny, paper-thin skin and dripping with juices. Our version calls for marinating the bird in a beer-based marinade that also includes ingredients commonly used in pollerías today: soy sauce for salinity; lime juice and mustard for brightness; and garlic, dried thyme, black pepper, and cumin for earthy, savory depth. Instead of a rotisserie to rotate the bird horizontally, we used the half-empty beer can to prop it up vertically and then positioned the propped-up bird in the center of a kettle grill outfitted with a split fire. The key was to rotate the chicken a quarter turn every 15 minutes. While not the constant movement of a rotisserie, about five turns produced remarkably succulent, smoky meat packaged in well-rendered, uniformly mahogany skin.
Honey brings out the floral sweetness of figs in this easy, elegant dish.
Something magical happens when you halve fresh figs and sear them. We cooked them in butter until the cut sides caramelized, givinge them a deep, butterscotch-y flavor. Swirling in honey after they started to brown allowed the figs to continue to soften and release liquid that mingled with the honey to create a sweet, sticky sauce. One-half teaspoon of tart lemon juice cut some of the sweetness to balance these figs so that they're just as good spooned over ice cream or paired with cheese.
Looking for a light but satisfying dinner salad? Look no further.
Coating the chicken in Dijon mustard and brown sugar adds tons of flavor, and the Dijon caramelizes to a beautifully browned crust on the grill.
These shrimp-and-salsa-filled bundles might be the best tacos you've never had. (Yet.)
We were inspired by a brilliant taco-shop recipe for shrimp tacos that combined the best characteristics of a taco and a quesadilla, boasting crisped corn tortillas, gooey melted cheese, and a fiesta of saucy shrimp, shredded lettuce, diced avocado, and chopped fresh cilantro. To achieve results this good without any time-consuming stovetop batch cooking, we turned to the oven. We placed six tortillas on each of two oiled rimmed baking sheets and topped them with cheese and a quick-cooked shrimp filling before baking them until the tortillas crisped and the cheese melted. Topping our “tacodillas” with shredded lettuce, fresh cilantro, and diced avocado just before serving allowed us to combine the vibrancy of a taco with the warmth and comfort of a quesadilla.
In this sauce, almonds and extra-virgin olive oil balance the briny pungency of preserved lemons.
For a brightly flavored sauce to spoon over grilled meats, roasted vegetables, and seared fish, we began by toasting sliced almonds in extra-virgin olive oil. We then stirred in pungent, briny preserved lemon. After balancing the flavors with lemon juice and sugar, we let the flavors meld for 15 minutes before serving.
Our Test Cooks' Favorite Recipes from the June/July 2023 Issue of Cook’s Country
Cool down and chill out with our brand-new Cook’s Country recipes.
This quick and easy dinner takes a shrimp boil out to the grill.
Old Bay, lemon, and butter deliver all the flavors of a classic shrimp boil in these grilled foil packs. To ensure that the potatoes cooked through on the grill, we parcooked them in the microwave first.
For the juiciest, most tender meat for chicken salad, turn on your oven.
Most chicken salad recipes call for poaching chicken breasts in simmering water on the stovetop and require constant monitoring of the heat so the meat doesn't dry out. But for ultratender, moist chicken and a no-fuss cooking method, we turned to the gentle, even heat of the oven. We first pounded boneless, skinless chicken breasts to an even thickness so they all cooked at the same rate and then placed them in a baking dish with a little olive oil, salt, and pepper. For a hands-off steaming method, we covered the dish and let the oven do the work. We cut the chicken into cubes for “California-style” chicken salad (which was faster and easier than shredding) and tossed them in a creamy dressing with the simple, classic flavor of mayonnaise and bright, fragrant lemon juice. Curry powder and scallions contributed warmth to this cooling salad, and chopped dried apricots provided pockets of tartness. Crunchy chopped celery and nutty toasted almonds added finishing touches of texture.
Once you try them, you’ll be putting these rhubarb pickles on everything.
Pickled rhubarb is an unexpected crunchy, tangy twist on an underrated seasonal vegetable. We heated a vinegar solution of red wine vinegar (for color and bold flavor) with a bit of water and plenty of sugar to balance the slightly bitter flavor of the rhubarb. We poured the hot brine over the rhubarb and let the mixture cool completely before transferring it to the refrigerator for 24 hours.
We set out to make pork fried rice with plenty of meaty flavor.
Fried rice is typically made with leftover cooked rice, but we wanted to create a fried rice recipe using freshly cooked rice. To develop a work-around, we used the pasta method to make the rice—cooking it in lots of boiling water washes off excess starch that could cause clumping. Opting for boneless country-style pork ribs and adding a mixture of soy sauce, oyster sauce, and ketchup gave our fried rice a complex, meaty punch.
This Summer, Grill Your Cocktails
Grilled burgers and dogs are cool and all. But what about a refreshing adult beverage?
Olives, tomatoes, hard-cooked eggs, herbs, and a vinaigrette put pan bagnat on the map.
Our version of pan bagnat, a classic Provençal sandwich that shares many of the same ingredients as salade niçoise, features a crusty baguette packed with high-quality jarred tuna, olives, capers, tomatoes, hard-cooked eggs, fresh herbs, and a mustardy vinaigrette. We used a large baguette, which offered enough surface area to accommodate the filling, and removed the inner crumb from the bottom half of the loaf to create a trough that provided more space. Processing the olives, capers, anchovies, and herbs into a coarse “salad” helped those components hold together, and applying the salad in two layers in the sandwich distributed its assertive flavors. To control the bread's moisture absorption, we brushed the cut surfaces with olive oil, which helped waterproof it. Stirring the vinaigrette into the olive salad thickened the dressing so that it didn't oversaturate the crumb, and we also thoroughly drained the tuna and tomato slices to remove much of their liquid. Tightly wrapping the sandwich halves with plastic wrap and pressing them for at least an hour under a heavy Dutch oven tamped down the filling so that the whole package was compact enough to bite through.
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