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Food.comThis Meat Latke recipe was submitted by Olesya Gorshenina and is included in “Israel to Go” a pocket culinary tour published by Taglit-Birthright Israel. The cookbook features 20 specially selected recipes derived from the spice pallet and foods native to the Mediterranean to chronicle the exotic cultural experience offered to Taglit-Birthright Israel trip participants. All recipes are designed to be easy for the home-cook to follow. Taglit-Birthright Israel sends Jewish adults between the ages of 18 to 26 on a free 10-day trip to Israel to strengthen each participant’s Jewish identity and build a lasting bond with the land and people of Israel. Since its inception, more than 350,000 Jewish young adults have taken part in Taglit-Birthright Israel from more than 65 countries, all 50 U.S. states and from nearly 1,000 North American college campuses. For more information, visit www.birthrightisrael.com/Food52There are few dishes that bring comfort quite like chicken and rice, no matter the country of origin. In this recipe, the gochujang-yogurt sauce does double-duty: 1. As a marinade for the boneless chicken thighs. The longer your marinate (up to a day), the tastier the chicken; but it will still taste great with even just an hour in the fridge. 2. As a base for the sauce that will accompany the final chicken and rice dish. Reserve a couple of tablespoons and mix it with a good mayonnaise to drizzle on top of the chicken, rice, lettuce, and tomatoes, or serve it alongside the final dish. In this recipe, I turn to boneless skinless chicken thighs for a friendly weeknight version that cooks up under the broiler in less than 15 minutes. If you marinate the chicken the day before, you benefit from both enhanced flavor and quicker preparation day-of. As for the rice, fragrant basmati gets sautéed in a bit of butter and garlic before cooking on the stovetop with flavor-boosting chicken stock as its liquid agent for 15 minutes. It then gets steamed further off the heat, untouched for another 15 minutes to create fluffy grains without clumping. I recommend rinsing the basmati beforehand if you'd like, but there's no need to pre-soak the delicate grains. The gochujang, or Korean red pepper paste, brings a nice depth of flavor and spice that is tamed by yogurt's cool tang. The added benefit of yogurt and the onion, in addition to flavor of course, is that they’re also gentle meat tenderizers. The amount of gochujang called for in this recipe is just enough to bring some heat (my young daughter can tolerate it), but feel free to pump it up to suit your spice tolerance. Just make sure to whisk it in well into the rest of the marinade to avoid clumps.Food.comCooking with unusual ingredients can be very rewarding, and we all love to impress our guests with unusual recipes and flavours. Using rose water and orange blossom water is a way of doing just this, with their unique taste, but purchasing these rare treats can be expensive. I cook with rose water and orange blossom water a lot; especially in historical (Medieval and Victorian) and Middle Eastern recipes. I have numerous highly scented old fashioned shrub roses in my old cottage style walled garden - great for rose water, and also an orange tree - great for making orange blossom water! Although I can buy both scented, flavoured waters in France and England, there is always something very satisfying about making your own - give it a go, I am VERY happy with the results. This recipe was found on a leaflet from a water distilling company in the UK; you DO need to use distilled water for these two recipes, which is easily purchased in most countries - I use it for my steam iron!! NB: Remember to use petals and blossom which are free of pesticides and traffic pollution. (Quantities and yields are dependent on how many blossoms and petals you use.........last time I made rose water, I used 4 ounces of petals and had a yeild of 4 small bottles.)Food NetworkHot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don’t need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.Food NetworkThis starchy dough-like side dish is popular in West African countries but is also eaten in Central Africa and certain regions of the Caribbean. Fufu is often served with a soup (such as peanut soup) or stew (such as egusi stew, which is made of ground melon seeds). Cassava (yucca) and unripe plantain are customarily used to make fufu in many West African countries, although other root vegetables such as yam, cocoyam and potatoes can be used as well. The authentic method for making fufu can be a challenge, since it requires a wooden mortar and pestle to pound the cooked cassava and plantain. At times it can require two individuals for the process. This recipe offers a simpler stovetop version made with cocoyam flour, the preferred flour in my family. Feel free to use other fufu flour such as plantain or yam.Food.comOkay, I am a firm believer in cooking my ribs over indirect heat on a charcoal grill (and I prefer baby back ribs)....but there are certain times of the year when it is just too miserably hot or too miserably cold to stand outside on the deck and do this! Plus my local grocers puts country style ribs "buy one get one free" at least once month, so I had to find a way to take advantage of this deal!! This is the recipe to use for any of those occasions!Browse through hundreds of recipes by course, ingredient, method and more on The Country Cook website. Find free recipes for appetizers, beverages, breads, breakfasts, desserts, dinners, lunches, sides and more.
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- Fried Chicken. Fried Chicken is not just a dish; it's a cultural icon in the Southern culinary landscape. Imagine the perfect blend of spices marinating the chicken, which is then enveloped in a crispy, golden crust.
- Creamed Corn. Creamed Corn is the epitome of Southern comfort food. This dish takes the natural sweetness of corn and elevates it with a blend of creamy ingredients.
- Salmon Croquette Patties. Salmon Croquette Patties are a Southern classic that has been passed down through generations. Made from wild-caught canned salmon, these patties are a perfect blend of crispy and flaky on the outside, while remaining tender and bursting with flavor on the inside.
- Chitterlings. Chitterlings, affectionately known as "Chitlins," are a dish that requires an acquired taste and a strong stomach. These cleaned and prepared hog intestines are slow-cooked to perfection, often enjoyed with a splash of vinegar and hot sauce.
The official home of Cook's Country recipes, how-to cooking guides, and cooking videos. Find the best recipes for fried chicken, pies, cakes, slow cookers, quick and easy dinners, and country cooking.
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We're servin' up plenty of country cooking recipes in our collection of 48 Best-Loved Southern Comfort Recipes, including country chicken recipes and Southern dessert recipes. These down-home favorites will bring the country right into your kitchen!
- Steve Bender
- Old-School Squash Casserole. Squash casserole is a staple dish found at meat-and-three diners and at church covered-dish suppers. With its creamy sauce and cracker topping, we can see why.
- Fried Green Tomatoes. This hyper-Southern dish is so popular that there have been books and films dedicated to it. Tangy tomatoes and a crisp cornmeal coating make an irresistible pair.
- Our Favorite Buttermilk Biscuit. When in doubt, whip up a batch of classic buttermilk biscuits. They're perfect perched on the edge of your dinner plate or served for dessert alongside a warm cobbler or a scoop of jam.
- Classic Sweet Tea. If you arrive for a Southern-style meal, a glass of sweet tea is sure to be on offer. This recipe features strong tea and sweetness that's not overpowering.
Apr 19, 2024 · Southern food brings comfort like nothing else on Earth. We've gathered up the best recipes from across the South to indulge in some classic comfort for any time of day.
Jan 22, 2019 · Farmhouse Pork and Apple Pie. I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort.
