Ep 4. Smothered and Dowdied

In season 10, episode 4 of Cook's Country titled "Smothered and Dowdied," the team goes back to their roots to find delicious comfort food recipes. The first dish on the menu is a classic Southern favorite, Chicken and Dumplings. Bridget prepares the dish using a technique called "smothering," where the ingredients are simmered low and slow to create a flavorful broth for the dumplings. She also uses a mix of all-purpose and cake flour to create tender, fluffy dumplings that soak up all the deliciousness of the broth.

Next up is a classic New England dish, Apple Pandowdy. Alex prepares the dessert by "dowdying" the apples, which means arranging them in a baking dish and pouring a sweet milk mixture over them before topping with a pie dough. The pandowdy gets its name from the bubbly, messy appearance it takes on after baking. The team serves the dessert warm with a scoop of vanilla ice cream.

In addition to these comforting favorites, the show also features a segment on skillet cornbread. Elle demonstrates how to make the perfect golden brown, crispy cornbread using a well-seasoned cast iron skillet. She also shares tips on how to prevent the bread from sticking to the pan and how to avoid over-mixing the batter to ensure a tender crumb.

Finally, the team takes a trip to Virginia to learn about the history and technique behind Brunswick Stew. Jack takes on the challenge of preparing this Southern specialty, which features a blend of smoked meat, vegetables, and a tomato-based broth. He shares the story behind the dish's origin and the importance of using quality ingredients to achieve a rich, smoky flavor.

Throughout the episode, the Cook's Country team offers plenty of tips and tricks on how to master these comforting dishes at home. With their signature approach to home-cooking, the show inspires viewers to gather their loved ones around the table and savor the warm, satisfying flavors of classic comfort food.