Yakamein, a flavorful soup of beef, noodles, boiled egg, and scallions that emerged out of a commingling of Chinese and soul foods, is iconic but difficult to find outside New Orleans.
Playlist Cook's Country
Cook's Country
Make the Porky Rice-and-Peas Hoppin' John for New Year's Day, with Help from 'Cook's Country'
Daniel HautzingerThe porky rice-and-pea dish Hoppin' John is often eaten on New Year's Day in the South. Try Cook's Country's adaptation of Gullah Geechee cook Emily Meggett's original version.
Extra Cheesy Grits from a New Season of 'Cook's Country'
Daniel HautzingerAs Cook's Country launches its 17th season and its editor in chief releases a book called When Southern Women Cook, try a recipe for extra cheesy grits.
Summery Fish Tacos from 'Cook's Country'
Daniel HautzingerContinue to enjoy summer as it winds down with a recipe for fish tacos from Cook's Country that comes from the show's upcoming new season and is inspired by a version served at a San Diego restaurant.
An Easy, Hearty Midwestern Dish from 'Cook's Country'
Daniel HautzingerYou may have never heard of hotdish unless you're from the upper Midwest, but the budget-stretching dish is perfect for families or potlucks during the colder months. This Cook's Country version tops the customary meat and vegetables bound in a creamy sauce with frozen tater tots.
Make Your Own Lemon Pepper Seasoning for These Wings from 'Cook's Country'
Daniel HautzingerThis wings recipe from Cook's Country has you make your own lemon pepper seasoning that will be far superior to a store-bought mix, then toss it with sauce to coat some crispy fried chicken wings.
Green Goddess Roast Chicken from 'Cook's Country'
Daniel HautzingerUsing green goddess dressing as a marinade for roast chicken, as Cook's Country suggests, is a brilliant idea: bright, fresh flavors complement the chicken, while the acid in the marinade tenderizes the meat and the sugar caramelizes the skin.
Make Your own Popcorn Chicken with 'Cook's Country'
Daniel HautzingerCook's Country is returning for its fourteenth season, and while it has a new editor-in-chief, the show still spotlights perfected home-cook versions of down-home American specialties like popcorn chicken.
The New Editor in Chief of 'Cook's Country' Wants to Tell Unheard Stories Through Food
Daniel Hautzinger“It is my vision that we use food and recipes and cooking as tools to end the divide between us and to create more room at the long table of food history,” says Toni Tipton-Martin.
Tips for a Scaled-Down Thanksgiving with 'America's Test Kitchen'
Daniel HautzingerFor your scaled-down Thanksgiving meal, try a one-pan dish that lets you cook both turkey breast and your stuffing without drying it out too much, courtesy of Cook's Country and America's Test Kitchen.
A Cheese-Filled Georgian Bread from 'Cook's Country'
Daniel HautzingerGeorgian cuisine has been deemed the next big food trend, and the molten cheese-filled khachapuri its global avatar. Try it yourself with an American home cook-friendly recipe from Cook's Country before it really takes off.
Greek Chicken from 'Cook's Country'
Daniel HautzingerThis Greek chicken recipe from Cook's Country approaches a legendary Chicago chicken dish: the lemony, herbed chicken Kalamata from Lincoln Park's Athenian Room.
A Stunning Blueberry Jam Cake from 'Cook's Country'
Daniel HautzingerIn our Instagram era, visually appealing desserts dominate social media. But instead of committing to a fad, try dressing up a simple classic like a blueberry jam cake with a stunning decorative effect, in this recipe from the pros at Cook's Country. Plus, it will still taste great, not just look great.
Hawaiian Macaroni Salad from 'Cook's Country'
Daniel HautzingerAmericans love mayo-based salads: egg, tuna, chicken, potato. But Hawaiians in particular prize macaroni salad, serving it as a side in the ubiquitous plate lunch found on the islands. Try Cook's Country take on this simple classic.
Make Your Own Tavern-Style Pizza with a Recipe from 'Cook's Country'
Daniel HautzingerAs Chicagoans know, deep dish isn't the only style of pizza indigenous to the city. There's also the thin, crisp crust and square slices of tavern-style pizza. You probably have a favorite joint to get it from, but why not try your hand at making it yourself, with help from Cook's Country.
