Cook's Country eats local : 150 regional recipes you should by Cook's Country

By Cook's Country

150 local Recipes try to be Making regardless of the place You Live

From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this choice of recipes brings daring neighborhood flavors and tried-and-true cooking ideas home—no subject the place that could be. domestic chefs will detect little-known spe- cialties and remodeled classics in all of the 4 chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and nice Plains, Texas and the West. colourful neighborhood historical past and anecdotes from Cook’s Country’s tasty travels carry the recipes to existence, and illustrated maps and an inventory of attempt kitchen–approved scorching spots exhibit you the place you could test the inspiring unique dishes this present day. step by step images illustrates key suggestions, and full-color pictures for each recipe exhibit the great thing about the gathering. From tailgate staples like Southern soccer Sandwiches and Wisconsin Grilled Brats and Beer to old-school candies like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s state Eats neighborhood places an array of flavorful, different American dishes inside of reach—no highway journey needed.

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Extra resources for Cook's Country eats local : 150 regional recipes you should be making no matter where you live

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Stir in garlic and cook until fragrant, about 30 seconds. Stir in bottled clam juice and reserved clam steaming liquid, scraping up any browned bits. 4. Working in batches, puree soup until smooth, 1 to 2 minutes. Return soup to clean pot. Stir in potatoes, bacon, and bay leaf and bring to boil. Reduce heat to gentle simmer and cook until potatoes are tender, 20 to 25 minutes. 5. Off heat, remove bacon and discard bay leaf. Stir in parsley and sherry and season with salt and pepper to taste. Stir in chopped clams, cover, and let stand until warmed through, about 1 minute.

Press shallow divot into center of each patty. Bring 4 cups water to boil in covered Dutch oven over medium-high heat (water should not touch bottom of steamer basket). 2. Arrange patties in steamer basket. Set steamer basket inside Dutch oven, cover, and cook for 8 minutes. Remove Dutch oven from heat. Divide cheese evenly among burgers, cover, and let sit until cheese melts, about 2 minutes. Place bun tops on burgers and bun bottoms, cut side up, on top of bun tops. Cover and let sit until buns soften, about 30 seconds.

Plus, many recipes depend on hard-to-find local ingredients, and we work hard to make these recipes accessible to a national audience. Cook’s Country Eats Local is the result of almost a decade of investigation by the editors of Cook’s Country magazine who have scoured the country looking for local specialties. We attend local food festivals, interview local restaurateurs and cooks, and spend weeks at a time on the road, the “Blue Highways” (small two-lane roads) that many writers have found so inspirational.

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