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Homemade Baklava – Not as complicated as you thought!

2010-10-29T17:03:51+00:00 October 29th, 2010|Cooking Tips, Recipes|

From the "Dinner in Athens" chapter of Cook the Part : Next weekend we are planning to cook the "Dinner in Athens" chapter of my book with some of our biotech friends.  In preparation for that event, I am making [...]

Appetizer for Thanksgiving: Crostini with Lump Crab and Red Bell Pepper Salad

2010-10-24T11:21:53+00:00 October 24th, 2010|Appetizers, Recipes|

Every year we strive to strike the right balance for Thanksgiving appetizers. We want complimentary flavors, not too filling, not too much additional work, something you might even delegate to someone else to bring. Here is an idea [...]

Cook the Part: Handmade Pasta with Homemade Sauces

2010-10-15T14:02:35+00:00 October 15th, 2010|Cooking Tips, Menus and Memories, Team Cooking|

Last night we tested the latest chapter of Cook the Part.  Ten professional women demonstrated that cooking is not a lost art.  We made cheese and Sausage/veal ravioli with two sauces, pesto and marinara fresca.  The main course was accompanied [...]

Te Gusta Carne? Try this Santa Fe Recipe – Carne Adovada!

2010-10-12T16:00:53+00:00 October 12th, 2010|Recipes|

Here's another excellent dish from the Santa Fe School of Cooking.  This Carne Adovado was served over the Chiles Rellenos.  Recipes for the remaining items on the plate will be provided in future posts. Carne Adovado 1/3 cups [...]