SEVERAL TIMES THROUGHOUT THE year, Cook's Country Executive Food editor Bryan Roof and staff photographer Steve Klise travel to different regions of the U.S. in search of local dishes that deserve a national spotlight. When they taste something memorable—which they always do—they bring it back to Boston, where our team of test cooks eagerly awaits, ready to soak up their stories and get to work on recreating the best of what they ate on the road. These trips have inspired dozens of recipes that have come out of the test kitchen. Here are a few of our test cooks' favorites.
Morgan Bolling, Senior Editor
Matthew Fairman, Test Cook
Cecelia Jenkins, Associate Editor
Ashley Moore, Senior Editor
Detroit Fish and Chips
I loved speaking to the owner Harry Barber ("ya got 'em") from Scotty Simpson's Fish and Chips in Detroit–an unlikely location for this dish. I loved solving the puzzle of getting the fish and chips to cook in just one pot and finding an easy way for both elements to be hot when time for serving at home.
Alli Berkey, Test Cook
Shrimp Po’ Boys
Po' boys are one of my go-to orders whether I'm in New Orleans or not. This version, featuring crunchy fried shrimp and a simple remoulade, are based on a sandwich from the National Shrimp Festival in Gulf Shores, Alabama. I've made them a number of times at home since.
Cook's Country Magazine
Looking for more recipes and stories from our recipe-research trips? Each issue of Cook's Country showcases regional favorites that highlight little-known local specialties from across the country.