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

Fresh Mexican-Inspired Dinners

26m 56s

Bryan Roof visits San Diego and shares his version of Ahi-Chile Tostadas with host Julia Collin Davison. Ingredient expert Jack Bishop discusses the differences between lard and shortening. Toni Tipton-Martin talks about chorizo's journey from Europe to North America, and test cook Lawman Johnson makes host Bridget Lancaster Skillet Corn with Mexican Chorizo.

  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Fresh Mexican-Inspired Dinners

    Saturday
    May 3

    30 Minutes

    Ahi-chili tostadas; the differences between lard and shortening; chorizo's journey from Europe to North America; skillet corn with Mexican chorizo.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Hearty and Light Pastas

    Monday
    May 5

    30 Minutes

    Sausage lasagna; canned diced tomatoes; the first industrial pasta factory in America; spaghetti with garlic and olive oil.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Fresh Mexican-Inspired Dinners

    Tuesday
    May 6

    30 Minutes

    Ahi-chili tostadas; the differences between lard and shortening; chorizo's journey from Europe to North America; skillet corn with Mexican chorizo.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Classic Cookout

    Wednesday
    May 7

    30 Minutes

    Blueberry cream pie; the rarity of blue foods in nature; travel utensil sets; sweet tea-brined fried chicken.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Grilled Short Ribs and Carrot Salad

    Thursday
    May 8

    30 Minutes

    Korean grilled flanken-style short ribs; vegetable and fruit peelers; shredded carrot and serrano chili salad.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Celebrating Springtime

    Friday
    May 9

    30 Minutes

    Pomegranate-glazed grilled lamb chops; radishes; asparagus salad with radishes.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Classic Cookout

    Saturday
    May 10

    30 Minutes

    Blueberry cream pie; the rarity of blue foods in nature; travel utensil sets; sweet tea-brined fried chicken.
  • Cook's Country: TVSS: Iconic

    Cook's Country

    Regional Seafood Specialties

    Monday
    May 12

    30 Minutes

    Monterey Bay cioppino; can openers; how to make the ultimate shrimp Mozambique.
  • Cook's Country: TVSS: Iconic

    Cook's Country

    Taste of Summer

    Tuesday
    May 13

    30 Minutes

    Grilled flank steak with basil dressing; herb keepers; fresh tomato galette.
  • Cook's Country: TVSS: Iconic

    Cook's Country

    Beef Kebabs and Cheese Bread

    Wednesday
    May 14

    30 Minutes

    Shashlik-style beef kebabs; ground cumin; adjaruli khachapuri.
  • Cook's Country: TVSS: Iconic

    Cook's Country

    Grilled Chicken, Two Ways

    Thursday
    May 15

    30 Minutes

    Grilled jerk chicken; grill brushes; smoked chicken wings.
  • Cook's Country: Tacos Two Ways: TVSS: Iconic

    Cook's Country

    Tacos Two Ways

    Friday
    May 16

    30 Minutes

    Pork carnitas; lard; crunchy shrimp tacos.
  • Cook's Country: TVSS: Cast Ensemble

    Cook's Country

    Grilled Short Ribs and Carrot Salad

    Saturday
    May 17

    30 Minutes

    Korean grilled flanken-style short ribs; vegetable and fruit peelers; shredded carrot and serrano chili salad.

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