Shannon is assistant editor for Cook’s Illustrated and Cook’s Country magazines. Raised in the South, she can make a roux with her eyes closed, peel a crawfish with one hand behind her back, and bake buttermilk biscuits a mile-high. But her greatest trick is making a glass of single-barrel bourbon disappear.
DO IT YOURSELF
April 18, 2012 Turn a cheap bottle into a luxuriant, spreadable treat.
DO IT YOURSELF
November 16, 2011 Up your condiment street cred with this spicy North African staple.
DO IT YOURSELF
July 20, 2011 This sugar-tossed treat is addictive, spicy, and oh-so-much cheaper to make at home.
What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country tested and perfected family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads, and preserves and pickles.
