Cook’s Country

North Carolina barbecue pork; fire pits for cooking; lemonade with honey.

A visit to Edisto Island, S.C.; hoppin' john; orange rolls.

A visit to Edisto Island, S.C.; hoppin' john; orange rolls.

Shashlik-style beef kebabs; ground cumin; adjaruli khachapuri.

Grilled jerk chicken; grill brushes; smoked chicken wings.

Pork carnitas; lard; crunchy shrimp tacos.

Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.

Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.

Sliders; ketchup; croque monsieur.

Greek chicken; crumbled feta; liquid measuring cups; crushed red potatoes with garlic and herbs.

Seattle chicken teriyaki; sweet potato salad with cumin, smoked paprika and almonds; Chef Nobu; miso black cod.

Duck breasts with port wine-fig sauce; the story of the Tatin sisters and the history of their namesake dish; tarte tatin.

North Carolina barbecue pork; fire pits for cooking; lemonade with honey.

Cheesy stuffed shells; 13x9 broiler-safe baking dishes; eggplant pecorino.

Features one-batch fried chicken; strawberry spreads; North Carolina cheese biscuits.

Pennsylvania Dutch apple pie; vanilla ice cream; Amish cinnamon bread.

Bottom round roast beef with zip-style sauce; measuring spoons; almond boneless chicken.

Triple chocolate sticky buns; milk chocolate; thin and crispy chocolate chip cookies.

Duck breasts with port wine-fig sauce; the story of the Tatin sisters and the history of their namesake dish; tarte tatin.

Cream cheese kringle; how kringle made it to Wisconsin from Denmark; fried cheese curds with ranch dressing.

Duck breasts with port wine-fig sauce; the story of the Tatin sisters and the history of their namesake dish; tarte tatin.