Bryan Roof
Executive Food Editor at Cook's Country
Executive Food Editor at Cook's Country. Frequent cravings include dim sum, head cheese, and mixed martial arts.
Articles
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1 month ago |
americastestkitchen.com | Bryan Roof
For the Coquille Indian Tribe of southwest Oregon, the return of the first spring salmon has long been cause for great celebration and appreciation. “Salmon is our number one first food,” says Chief Jason Younker, recounting stories of the tribe’s centuries-long history with the fish. “The first run would come in the spring. Thousands upon thousands of salmon coming up the rivers to the spawning grounds. You’ve been in the longhouse all winter long with your kids, maybe even your extended family.
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Mar 3, 2025 |
americastestkitchen.com | Bryan Roof
On the Road Bryan Roof gets to the meat of the matter in Chicago. Chicago’s famed Italian beef sandwich, steeped in both history and gravy (or jus, depending on who you’re talking with) is a point of pride for many Chicagoans. Fierce debates ensue about whose is the best. Is it Al’s? Johnnie’s? In November 2022, Sean and Arielle Hofherr of Hofherr Meat Co., a butcher shop in Northfield, just north of the city, took on the iconic sandwich with the goal of producing the best one ever made.
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Feb 14, 2025 |
americastestkitchen.com | Bryan Roof
On the Road Bryan Roof tells the story of two Wisconsin-based supper clubs and shares the inspiration behind the recipe for Supper Club Chicken Cordon Bleu. Ubiquitous throughout the state, Wisconsin’s famous “supper clubs” have been part of the fabric of life for a century or more. Many were begun in converted dance halls in the early 20th century, offering a casual, relaxed atmosphere where patrons would unwind from the stresses of the work week, often with some form of live entertainment.
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Nov 1, 2024 |
americastestkitchen.com | Bryan Roof
On the Road One part Nashville, one part Taiwan, all the way Brooklyn. By Published Nov. 1, 2024. Eric Huang, chef and owner of Pecking House on Flatbush Avenue in Brooklyn, describes his famous chili fried chicken in irresistible terms: “It’s like Nashville hot chicken and Taiwanese fried chicken had a baby.”Sign up for the Cook's Country Dinner Tonight newsletter10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
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Sep 4, 2024 |
americastestkitchen.com | Bryan Roof
On the Road Meet chef Yia Vang of Union Hmong Kitchen, and learn the story behind his Hilltribe Chicken with Kua Txob. It’s the summer of 2023, and I’m standing with Minneapolis chef Yia Vang, talking about the menu.
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