Everand Logo

Welcome to Everand!

  • Cook's Country

    Corn and Bacon Pasta

    Jul 10, 2018 2 minutes
    by Matthew Fairman

    I LOVE SUMMER corn boiled and buttered, grilled until lightly charred, or simply cut from the cob and tossed fresh into salads. But I desired a new way to turn my favorite side dish into a satisfying, corn-centric main course. And I wanted it to be fast and easy enough to throw together on a sweltering weeknight.

    I spent

    You’re reading a preview, subscribe to read more.

    More from Cook's Country

    Cook's Country2 min read
    Cook’s Country
    Editor in Chief Toni Tipton-Martin Editorial Director Bryan Roof Executive Editor Scott Kathan Executive Editor, Creative Content Morgan Bolling Deputy Food Editor Nicole Konstantinakos Deputy Editor Megan Ginsberg Senior Editors Matthew Fairman, Jes
    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 Country4 min read
    Smoked Chicken
    CHICKEN COOKED OVER smoke is a pure expression of the rich, savory flavors that occur when fowl meets fire. This is not individual pieces slathered with thick, brick-red sauce. Instead, this recipe makes a juicy, golden, deeply flavorful whole smoked

    Related