In the Press

Cookbooks: New recipe elevates Utah’s famous funeral potatoes

In Utah, ham without funeral potatoes would be as depressing as eggs without bacon or peanut butter without jelly.

This casserole — which got its name because it’s easy to make and serve to grieving families after a funeral — is a mainstay at many family gatherings especially during the holidays.

But a new cookbook “Cook’s Country Eats Local,” dares to do the unthinkable with Utah’s signature casserole: It suggests that cooks replace the condensed soup — usually cream of chicken or mushroom — and make a homemade white béchamel-like sauce.

What?! Can the Beehive’s beloved funeral potatoes be truly authentic with a classic French white sauce?

Why not?

Kathy Stephenson, The Salt Lake Tribune, December 1, 2015

Football Sandwiches

How many local joints do you know of that have fabulous recipes that only the locals know about? Well, this cookbook helps to uncover some of the best of them!

The test kitchen has taken the guesswork out of recreating these restaurant favorites and regional specialties, “reviving and streamlining these unsung classics for the modern home kitchen and coming up with clever substitutions when regional ingredients are called for.”

ATK uses soft, white dinner rolls, spreads on yellow mustard, and stuffs them with smoky Black Forest Ham and Swiss cheese. Football Sandwiches are typically then brushed with a sauce that uses a whopping 12 tablespoons of butter as the base. ATK cut the fat down to 4 tablespoons and pumped up the flavor with finely chopped onions, Worcestershire sauce, garlic powder, and plenty of poppy seeds. Letting the sandwiches sit for 10 minutes before baking allows the rolls to absorb the sauce. After about 30 minutes in the oven (20 covered and 10 uncovered), the sandwiches are slightly crisp on the outside, soft on the inside, and loaded with oozing, melted cheese. Perfection.

Alice Choi, Hip Foodie Mom, September 11, 2015

Booyah {a soup tradition of the Upper Midwest}

For the majority of us, we will never buy a 20-gallon booyah kettle and spend a couple days preparing this feast of a celebration for our family and friends. That’s where the downsized recipe I’m sharing with you now comes in ultra handy. The recipe is from the new Cook’s Country Eats Local cookbook. If you know about Cook’s Country from America’s Test Kitchen, then you know that this recipe has been tried, and tried again, until it reached ultimate perfection.

The broth is heavenly, super flavorful with a gorgeous silken quality from the gelatin of the beef bones. And chunks of tender meats and vegetables in every single spoonful make it rich and hearty. If you’re looking for a new fall tradition, maxed out in homemade warmth and comfort, this booyah recipe has my vote.

Brenda, A Farmgirl’s Dabbles, September 3, 2015

Cheese Frenchees Deep Fried Grilled Cheese

There’s this awesome new cookbook out by Cook’s Country (and you know how I adore them!) called, The Cook’s Country Eats Local cookbook and it is so fun! We’ve always loved hearing about where you all live and the recipes your region is known for (hello funeral potatoes in Utah, haha) and we have been having the best time ever reading through the book at night and trying things the next day. I mean, I’d never even heard of Frenchees, but they are amazing!

Carrian Cheney, Oh Sweet Basil, September 2, 2015

Cookbook highlights regional recipes from across the U.S.

Eat your way through America with this smattering of coast-to-coast specialties, including a limited offering from the Pacific Northwest.

[…] Harder-to-find regional ingredients have been replaced with readily available items so home cooks everywhere can easily make the recipes. A green tea rub and mesquite wood chips give Kalua Pork flavors that typically come from kiawe wood and banana leaves, for example.

Methods are approachable and easy-to-follow. And limited breakout sections spotlight local eateries known for particular specialties, such as the Connecticut Steamed Cheeseburgers at Ted’s Restaurant in Meriden, Connecticut, and the Moravian Sugar Cake at Winkler Bakery in Winston-Salem, North Carolina.

Adriana Janovich, The Spokesman-Review, Spokane, WA, July 29, 2015

Food for Thought: Live like a local, culinarily speaking

If you want to explore regional American cuisine, try the “Cook’s Country Eats Local” cookbook, filled with 150 recipes from across the nation.

To find out if the book was any good, I went straight for the dishes from upstate New York, the region where I grew up. And sure enough, there were recipes for Utica Greens and Chicken Riggies. Then I went to the other regions where I had lived, and I found New England’s Corned Beef and Cabbage and Blueberry Crumble.

I also found Shrimp Boil and Fudgy Tar Heel Pie from the South, Funeral Potatoes from Utah, Heavenly Hots from Berkeley, and Kalua Pork from Hawaii. Alas, nothing from Alaska. I had some great reindeer sausage once in Sitka.

My “must try” list is getting longer now, with Sweet Potato Biscuits in the book, along with Cracklin’ Cornbread, Chicago’s Chicken Vesuvio, New Mexican Posole, Texas’ King Ranch Casserole (a ubiquitous breakfast item), New York’s Babka, Maryland’s Caramel Tomatoes, Wisconsin Cheddar Beer Soup, St. Louis Gooey Butter Cake, Hollywood Chili, and Northwestern Jo Jo Potatoes.

Hmmmm … I’m thinking about regional-themed dinner parties.

Donna Maurillo, Santa Cruz Sentinel, CA, July 28, 2015

Upstate favorites earn place in new cookbook on America’s top regional foods

Cook’s Country magazine’s newest book of recipes is called “Cook’s Country Eats Local.” Of the thousands and thousands of classic regional foods across the country, they chose 150.

Two are from Utica: Chicken Riggies and Utica Greens. Two other Upstate favorites also made the book, in the form of Chicken Spiedies (a take on the Binghamton specialty) and Boneless Buffalo Chicken (a riff on wings, of course).

Those dishes join a lineup of famous American regional classics from New England Clam Chowder and New Orleans Muffulettas to Kansas City Barbecued Brisket and Philadelphia Cheesesteaks.

Don Cazentre, The Post-Standard, Syracuse, NY, July 26, 2015

Food Notes: Cook’s Country features Barberton chicken

Now here’s something for Barberton chicken fans to cluck about: The regional favorite is featured in a new cookbook from Cook’s Country magazine.

The book, due out in August, is Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live.

A recipe for Barberton chicken — a gift from Serbian immigrants — is one of three from Ohio. The others are buckeyes, the chocolate and peanut butter treat; and sand tarts, a cookie rolled in cinnamon sugar similar to a snickerdoodle.

It includes a mention of Belgrade Gardens, one of four remaining Barberton-area chicken houses, and a recipe for hot sauce, the rice, tomato and pepper mixture served with the chicken.

“This is a real honor,” said third-generation owner of Belgrade Gardens Milos Papich. “My grandparents worked very hard. My parents are still involved, though they are semi-retired.”

Screen Shot 2015-07-29 at 1.56.36 PM

[…] Papich said he’s thrilled Cook’s Country is celebrating places that offer “authentic, home-style cooking using simple, old techniques.”

Katie Byard, Akron Beacon Journal, OH, July 22, 2015

Local Eats, Icy Treats, Meatless Mains, & Barbeque Favorites | Cooking Reviews

This new collection from the editors at America’s Test Kitchen invites readers to take a recipe road trip without leaving home. Organized by region (e.g., New England, Appalachia, Great Plains), much like Warren Brown’s United Cakes of America, the book is brimming with both iconic and lesser-known recipes, including New England fish chowder, Carolina sweet potato sonker (a lattice-topped pie), St. Louis gooey butter cake, and Texas caviar (a black-eyed pea salad). “Why this recipe works” sidebars offer a look at historical and cultural context, as well as the editors’ testing and development process. VERDICT: For families and home cooks seeking foolproof classic fare for potlucks, picnics, tailgates, and other occasions.

Lisa Campbell, Library Journal, June 15, 2015