I started making Cook’s Country‘s easier chicken and dumplings back in grad school for Caleb. I had fallen head over heels for America’s Test Kitchen and all their associated cookbooks pretty hard after being gifted the Best New Recipes for Christmas years ago. Logically, Cook’s Country cookbook was my next acquisition from ATK, as it promised lots of Americana comfort food, perfect for cold winters in Ann Arbor. Chicken and dumplings wasn’t something I grew up with, but it’s one of Caleb’s favorites, so it was the very first recipe I tested from the Cook’s Country cookbook….
The winning recipe from this week’s idea post was the deep-dish apple pie from the Cook’s Country Cookbook. I admit to hoping it would be the winner, because this pie is absolutely fantastic and since it’s from an America’s Test Kitchen vehicle, I learned a few new fruit pie baking tricks to share. Also, I had a staggering amount of apples in my crisper drawer from my recent apple picking adventures and a girl can only eat so many per day.
The world officially entered the glorious season of Fall six days ago and the New Jersey weather is miraculously cooperating. Overcast, slightly rainy days, temperatures in the 60s and 70s… it’s my very favorite time of year. It means I get to wear nice boots and sweaters out, then come home and curl up with a good book and a bowl of comfort food.