Food

Cook's Country

Where family recipes from every corner of America are re-imagined for home cooks everywhere. With the same practical, no-nonsense food approach that has made Cook's Country magazine successful, the series features the best regional home cooking in the country

French-Inspired Dinner

25m 46s

Christie Morrison makes host Julia Collin Davison Trout Amandine, and Toni Tipton-Martin discusses how Julia Child made French cuisine accessible in the US. Tasting expert Jack Bishop takes a deep dive into freshwater fish, and Equipment expert Adam Ried shares his top picks for bench scrapers. Ashley Moore makes host Bridget Lancaster elegant Lentilles du Puy with Spinach and Crème Fraîche.

Episodes

  • French-Inspired Dinner: asset-mezzanine-16x9

    French-Inspired Dinner

    S16 E1614 - 25m 46s

    Christie Morrison makes host Julia Collin Davison Trout Amandine, and Toni Tipton-Martin discusses how Julia Child made French cuisine accessible in the US. Tasting expert Jack Bishop takes a deep dive into freshwater fish, and Equipment expert Adam Ried shares his top picks for bench scrapers. Ashley Moore makes host Bridget Lancaster elegant Lentilles du Puy with Spinach and Crème Fraîche.

  • The Best Diner Food: asset-mezzanine-16x9

    The Best Diner Food

    S16 E1613 - 25m 46s

    Ashley Moore makes host Julia Collin Davison Diner-Style Patty Melts, and Toni Tipton-Martin shares the origins of patty melts at Tiny Naylor’s restaurants. Equipment expert Adam Ried shares his top picks for automatic drip coffee makers, and Christie Morrison makes host Bridget Lancaster the Ultimate Extra-Crunchy Onion Rings.

  • Mediterranean Meze: asset-mezzanine-16x9

    Mediterranean Meze

    S16 E1612 - 25m 46s

    Bryan Roof makes host Toni Tipton-Martin Mana’eesh Za’atar and Baba Ghanoush. Tasting expert Jack Bishop talks about different eggplants. Christie Morrison makes host Julia Collin Davison Roasted Beets with Lemon-Tahini Dressing.

  • New Mexican Bounty: asset-mezzanine-16x9

    New Mexican Bounty

    S16 E1611 - 25m 46s

    Bryan Roof visits Albuquerque, New Mexico, and he and host Julia Collin Davision make New Mexican Bean-and-Cheese Turnovers with Green Chile. Toni Tipton-Martin shares the history of Tomato Clubs in the US, and Ashley Moore makes host Bridget Lancaster a beautiful Southwestern Tomato and Corn Salad.

  • Jamaican Feast: asset-mezzanine-16x9

    Jamaican Feast

    S16 E1610 - 25m 46s

    Morgan Bolling makes host Julia Collin Davison Jamaican Oxtail, and Toni Tipton-Martin talks about oxtail dishes around the world. Equipment expert Adam Ried shares his top picks for countertop compost bins, and Christie Morrison makes host Bridget Lancaster Jamaican Rice and Peas.

  • Biscuits and Chicken: asset-mezzanine-16x9

    Biscuits and Chicken

    S16 E1609 - 25m 46s

    Lawman Johnson makes host Julia Collin Davison tall and tender Butter and Lard Biscuits, and Toni Tipton-Martin addresses the debate between lard and shortening. Equipment expert Adam Ried weighs the benefits of full-sized and mini food processors. Bryan Roof visits Asheville, NC and shares his version of Mimosa Fried Chicken with host Bridget Lancaster.

  • A Love Letter to the South: asset-mezzanine-16x9

    A Love Letter to the South

    S16 E1608 - 25m 46s

    Ashley Moore makes host Julia Collin Davisonweeknight-ready Pan-Fried Pork Chops with Milk Gravy. Equipment expert Adam Ried shares his top picks for disposable utensils, and tasting expert Jack Bishop takes a deep dive into jarred peppers. Toni Tipton-Martin shares the origins of pimento cheese, and Morgan Bolling makes host Bridget Lancaster creamy Pimento Mac and Cheese.

  • Puerto Rican Classics: asset-mezzanine-16x9

    Puerto Rican Classics

    S16 E1607 - 25m 46s

    Bryan Roof visits Puerto Rico and shares his version of Guanimes con Bacalao with host Toni Tipton-Martin. Tasting expert Jack Bishop talks about Salt Cod, and Lawman Johnson and host Bridget Lancaster whip up delicious Piña Coladas.

  • Grilled Lamb and Cheesecake: asset-mezzanine-16x9

    Grilled Lamb and Cheesecake

    S16 E1606 - 25m 46s

    Morgan Bolling makes host Bridget Lancaster Grilled Bone-In Leg of Lamb with Charred Scallion Sauce. Equipment expert Adam Ried shares his top picks for spray mops. Toni Tipton-Martin talks about a popular cheesecake that's taking the world by storm, and Bridget makes host Julia Collin Davison a showstopping La Viña-Style Cheesecake.

  • Hawaiian Melting Pot: asset-mezzanine-16x9

    Hawaiian Melting Pot

    S16 E1605 - 25m 46s

    Morgan Bolling and host Toni Tipton-Martin make Tuna Poke and Salmon Teriyaki Poke. Tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of freeze-dried backpacking meals. Christie Morrison fries up Malasadas for host Bridget Lancaster.

  • Sisig and Wings: asset-mezzanine-16x9

    Sisig and Wings

    S16 E1604 - 25m 46s

    Bryan Roof visits Oakland, California and shares his version of Sisig and Garlic Fried Rice with host Julia Collin Davison. Tasting expert Jack Bishop discusses the importance of Knorr’s Liquid Seasoning in Filipino cooking. Toni Tipton-Martin talks about the history of chicken wings as a bar snack, and Julia makes host Bridget Lancaster Soy Sauce Chicken Wings.

  • Never Enough Citrus: asset-mezzanine-16x9

    Never Enough Citrus

    S16 E1603 - 25m 46s

    Morgan Bolling makes host Julia Collin Davison Smoked Citrus Chicken, and Toni Tipton-Martin shares the origins of Key Lime Pie. Christie Morrison makes host Bridget Lancaster Really Good Key Lime Pie.

Schedule

  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Fish Tacos and Fried Shrimp

    Monday
    May 13

    30 Minutes

    San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Never Enough Citrus

    Tuesday
    May 14

    30 Minutes

    Smoked citrus chicken; the origins of key lime pie; making key lime pie.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Sisig and Wings

    Wednesday
    May 15

    30 Minutes

    Sisig and garlic fried rice; the importance of Knorr's Liquid Seasoning in Filipino cooking; the history of chicken wings as a bar snack; soy sauce chicken wings.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Hawaiian Melting Pot

    Thursday
    May 16

    30 Minutes

    Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Grilled Lamb and Cheesecake

    Friday
    May 17

    30 Minutes

    Grilled bone-in leg of lamb with charred scallion sauce; spray mops; La Vina-style cheesecake.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    French-Inspired Dinner

    Saturday
    May 18

    30 Minutes

    Trout amandine; how Julia Child made French cuisine accessible in the U.S.; a deep dive into freshwater fish; bench scrapers; lentilles du puy with spinach and creme fraiche.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Puerto Rican Classics

    Monday
    May 20

    30 Minutes

    Guanimes con bacalao; pina coladas; a visit to Puerto Rico; all about salt cod.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    A Love Letter to the South

    Tuesday
    May 21

    30 Minutes

    Pan-fried pork chops with milk gravy; disposable utensils; jarred peppers; the origins of pimento cheese; creamy pimento mac and cheese.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Biscuits and Chicken

    Wednesday
    May 22

    30 Minutes

    Butter and lard biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Jamaican Feast

    Thursday
    May 23

    30 Minutes

    Jamaican oxtail; oxtail dishes around the world; countertop compost bins; Jamaican rice and peas.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    New Mexican Bounty

    Friday
    May 24

    30 Minutes

    New Mexican bean and cheese turnovers with green chili; the history of tomato clubs in the U.S.; Southwestern tomato and corn salad.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Sausages and Salad

    Saturday
    May 25

    30 Minutes

    Choucroute garnie; Belgian endive; European-style sausages; endive salad with oranges and blue cheese.

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