11 best loved cookbooks

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Churros

1. Line an ungreased baking sheet with parchment paper and set aside.

2. In a large saucepan over medium-high heat, add water, 3 tablespoons sugar, salt, and 3 tablespoons oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat.

3. Add flour and stir until combined.

4. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes.

5. Pipe dough into 6” lines onto prepared baking sheet.

Place sheet into freezer to set 1 hour.

‌‌6. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3”. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside.

7. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside.

8. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total.

9. Remove from oil with tongs and place in bowl with sugar cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.

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The Mediterranean Way of Eating

There isn’t a single 'diet' that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine.

Pan-Roasted Swordfish with Chermoula

We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.

Fava Bean and Radish Salad

These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times.

Red Lentil Soup with North African Spices

The mild flavor of red lentils do not require a bit of embellishment, so we started by sauteing onion in olive oil and used the warm mixture to bloom some fragrant North African spices.

Marinated Green and Black Olives

We opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors.

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Treacle Pudding

Apparently, Harry loves anything treacle. He’s always reaching for the treacle tart, and he seems to really like the treacle pudding Mrs. Weasley prepared for dessert the night before he left the Burrow for Hogwarts (see Harry Potter and the Chamber of Secrets, Chapter 5).

Treacle is like molasses and is made during sugar refining. Black treacle is like dark molasses, and light treacle is also called golden syrup, which can be found in some supermarkets and specialty food stores. The light variety is so good that if you buy it you might find yourself sneaking spoonfuls every now and then.

1. Fill a large pot with water and place a shallow bowl upside down inside the pot. Bring the water to a boil. Butter and flour a 2½-quart round baking dish or glass bowl and its lid; set aside.

2. Whisk the flour, baking soda, baking powder, and salt together in a mixing bowl and set aside. In a large mixing bowl, beat the butter, sugar, and the ⅓ cup golden syrup or molasses, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing at medium speed until incorporated, about 30 seconds after each. Add the lemon zest and juice and beat until incorporated. Scrape down the sides and add the flour mixture alternately with the milk, mixing on the lowest speed just until incorporated and beginning and ending with the flour. Use a rubber spatula to scrape the sides and bottom and fold the mixture together.

3. Pour the ½ cup golden syrup or molasses into the bottom of the baking dish or glass bowl. Scrape the batter into the dish and smooth the top with the rubber spatula. Cover tightly with the lid and place it in the pot on top of the overturned bowl, making sure the water comes halfway up the sides. Cover the pot and simmer for 2½ hours. Check every so often to see if more water needs to be added (don’t let the pot boil dry).

4. Remove the pudding from the pot. Remove the lid and invert the pudding onto a serving dish. Serve with warmed golden syrup.

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Hit the road with top-rated Cook's Country TV and devour another year of great American recipes.

Discover new recipes from across the U.S. and cook them along with the cast of the hit TV show Cook's Country. The homegrown recipes cover both classic and regional favorites from small-town America to the big city. This cookbook has it all, from fluffy omelets, pancakes, biscuits, and muffins to plenty of desserts, cakes, cookies, pies, and more.

As Good As Grandma's

One-Batch Fried Chicken

Inspired by the covered pressure-frying machine in which Colonel Sanders created his famous fried chicken, this recipe allows you to get full cup-up chicken on the table in one batch.

Fork In The Road Favorites

North Carolina Cheese Biscuits

These buttermilk biscuits found around Rocky Mount, North Carolina, are big, golden, and stuffed with gooey cheese.

Everybody Loves Italian

Eggplant Pecorino

For a more refined take on eggplant Parmesan that showcases the eggplant paired with a rich, bright sauce, we took inspiration for La Campagna, in Westlake, Ohio. For our version, we skipped bread crumbs and instead fried the eggplant in a thin flour and egg coating which created a light, fluffy shell around each thin eggplant slice.

Save Room for Pie

Pennsylvania Dutch Apple Pie

The hallmark of Dutch apple pie is its creamy apple and vanilla-flavored filling, but we didn't rely on cream to achieve it. Instead we added melted vanilla ice cream to the apple filling for extra creaminess and rich flavor that complimented the apples.

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Salmon Rillettes with Injera

in honor of ALMIRA SESSION, chef, New York, NY

Haitian Black Rice and Mushrooms

in honor of GREGORY GOURDET, chef, Portland, OR

Oxtail Pepperpot with Dumplings

in honor of TAVEL BRISTOL-JOSEPH, chef, Austin, TX

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

in honor of ADRIAN MILLER, author, Denver, CO

Portland Parish Lamb Pie

in honor of TIFFANY JONES, chef, New York, NY

Tigernut Custard Tart with Cinnamon Poached Pears

in honor of TONI TIPTON-MARTIN, author, Baltimore, MD

Mar Cocktail/The Bowie

in honor of JOE STINCHCOMB, bartender, Oxford, MS

Broken Rice Peanut Seafood Stew

in honor of FRED OPIE, historian, Boston, MA

Baobab-Buttermilk and Broiled Peach Popsicles

in honor of CHERYL DAY, chef, Savannah, GA

Fish Cakes with Birmingham Greens Salad

in honor of MASHAMA BAILEY, chef, Savannah, GA

Rodney’s Ribs with Baked Cowpeas

in honor of RODNEY SCOTT, pitmaster, Charleston, SC

Pots de Crème with Benne Seed Praline and Roasted Pineapple

in honor of KWAME ONWUACHI, chef, Washington, DC

Ayib

Kelewele Spice Blend

Roasted Red Pepper Sambal

Yaji (Suya Spice) Aioli