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Cook's Country
Holiday Feast
Season 12
Episode 1211
Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb that is perfect for the holidays. Next, equipment expert Adam Ried shows host Julia Collin Davison his top picks for electric knives. Finally, test cook Christie Morrison shows Julia how to make a showstopping Brussels Sprout Gratin.
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S'Mores Pie, M&M Cookies; our recommended Rolling Pins
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Brunch Burgers, Browned Butter Chocolate Chunk Muffins; review of cooking sprays
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Kombdi, Jira Ghalun (Cumin-Scented Chicken), Hot-Honey Chicken; tasting of honey
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Vegetarian Chili, Jalepeño-Cheddar Scones; tasting of Kansas-City Style Barbecue Sauce
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Quesabirria Tacos, Sopa Seca; a visit to Tucson; history of Birria in the United States
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Smoked Prime Rib, Torn Potato Salad with Toasted Garlic and Herb Dressing; Grill Gloves
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Seattle Chicken Teriyaki, Miso Black Cod; a visit to Seattle; the story of Chef Nobu
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North Carolina Barbecue Pork, Lemonade with Honey; our recommended Fire Pits for Cooking
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25:46
Choucroute Garnie, Endive Salad; a visit to Portland, OR; European-Style Sausages.
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25:46
Trout Amandine, Lentilles du Puy with Spinach; bench scrapers; freshwater fish.