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  • More from Cook's Country

    Cook's Country3 min read
    Soutzoukakia
    MY FATHER-IN-LAW, Philip, who is from Greece, introduced me to the spiced, tomato sauce–coated meatballs called soutzoukakia (soot-zoo-KAH-kee-ah), and I was so enamored that I begged him to teach me the recipe. Thankfully, he obliged, and the recipe
    Cook's Country3 min read
    Tomatoes with Fontina Fonduta
    A CLOSE COUSIN of Swiss fondue, fonduta is a rich cheese sauce from Northern Italy, typically made with fontina, cream, and sometimes truffles. It is often served in cooler months alongside toasted bread cubes and cornichons for a classic Alpine trea
    Cook's Country12 min read
    Coastal Paella
    I ARRIVE AT 9 a.m., just as the April sun starts to bear down over the eastern side of Gilliard Farms in Brunswick, Georgia. The owner, Matthew Raiford, waves to me as I park beneath a series of enormous moss-draped oaks, ubiquitous in coastal Georgi

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