Dig in, Discover, and Cook
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.
The 8 Best Steaks for Grilling, No Matter Your Budget
We’ve been developing grilled steak recipes for 25 years. Here are our favorite steaks to grill.
Crumbled Italian sausage adds bulk and depth to this quick one-pan dinner.
For a one-pan weeknight crowd-pleaser, we brown sweet Italian sausage and cook cheese tortellini in the same skillet.
We looked for ingredients to support, not sideline, lovely springtime snap peas.
For a salad that showed off a variety of fresh, seasonal flavors to complement sugar snap peas, we added a few handfuls of peppery arugula, some thinly sliced spicy red radishes, and a healthy amount of cooling English cucumber. We tried the sugar snap peas both blanched and raw and found that raw peas gave the salad the best texture. For the prettiest presentation, we cut the pods in half diagonally. We dressed the components in an easy, creamy white wine vinaigrette bolstered with chopped dill and a bit of mustard for personality.
Too much cottage cheese leaves this hearty cornbread bland. Our version achieves the perfect balance.
Recipes for Broccoli-Cheese Cornbread call for corn muffin mix, chopped onion, buttermilk, cottage cheese, and frozen broccoli, and too often they turn out wet and wan. Our first step was to nix the mix and make our own cornbread. For a bread that’s moist but not wet, we eliminate the buttermilk, using just cottage cheese instead, and thoroughly pat dry the broccoli. To amp up flavor, we sauté the onion in butter before adding it in and stir hot sauce and cheddar cheese into the batter. For convenience, we bake the bread in the same skillet we use to sauté the onion, and a final sprinkling of cheese on top creates a flavorful brown crust.
How to Quick-Pickle Anything
Got produce, salt, and vinegar? You're minutes away from a tangy, crunchy condiment.
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