Cook's Country


HEN I WAS growing up, I often spent a couple of weeks during the summer with my grandparents, who lived in a small New England town with white clapboard houses and old brick civic buildings and

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Cook's Country4 min gelesenRegional & Ethnic
One-Pot Shrimp Piccata Pasta
IMAGINE A ONE-POT shrimp pasta dish: a cross between a garlicky scampi and a zippy, lemony piccata, with a little bit of creamy sauce tossed in for good measure. That’s what I was craving when I started work on this recipe. I wanted tender, succulent
Cook's Country2 min gelesenRegional & Ethnic
Letter From The EDITOR
AS THIS ISSUE goes to press, we still don’t know what the holidays will hold for us. Will we be gathering in groups this year or celebrating in smaller bubbles? Will we have a big meal or a more modest one? Will we travel or stick close to home? It’s
Cook's Country3 min gelesenCookbooks, Food, & Wine
Butternut Squash Soup
WHEN PUREED WITH broth and maybe a bit of cream, roasted butternut squash makes a fantastic, hearty soup—one that’s a little sweet, pleasantly rich and earthy, and deliciously savory. But let’s face it: With the peeling, seeding, and chopping of the