Cook's Country

LETTER FROM THE EDITOR

THE ON-SET JOY captured in the photo opposite beautifully expresses that sweet spot where journalism and recipe development come together. Now, while we’re preparing to air a new season of Cook’s Country TV, seems like a good time to reintroduce myself to those of you who know me only from my role here as editor in chief.

As a journalist

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

More from Cook's Country

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
Cook's Country3 min read
Smoked Corn On The Cob
GRILLED CORN IS undeniably delicious, and it’s celebrated as such across many cultures and cuisines (particularly in Mexico, Central America, and South America). Charring the husked corn hot and fast until the kernels are caramelized adds depth and a
Cook's Country2 min read
Five Easy Ice Cream Shells
REMEMBER THE FIRST time you had a chocolate-dipped ice cream cone? So do I. It was a spontaneous stop at a well-known soft-serve chain during a family trip to Virginia, and it was sheer childhood wonderment: sweet, velvety ice cream magically cloaked

Related