The best idea ever!!! Last night we had dinner in a local touristy restaurant near the Pantheon, we experienced this complimentary dessert offering at our restaurant. They simply bring this large wooden chopping block to your table with a gigantic [...]
Cook the Part is nearing completion and I am looking forward to getting the book published. We had another "beta test" of my team cooking concept with the "Dinner in Athens" chapter on Saturday night. This time we cooked with a fun group [...]
The independence day celebration in Mexico is actually on September 15, so we were a bit late this year, but on Friday, my friend, Barbara Zaugg, gave us a complete lesson on making the traditional celebratory dish: Chiles En Nogada. [...]
Hi Friends, This is Kristina posting from Karin's blog. I just moved into a great new apartment in Orange County and now that I'm not commuting for two and a half hours every day I have a lot more time [...]
I just had to take the comment posted by Lise' and turn it into a Post so that you don't miss it. For those of you asking for the perfect biscuit recipe after our experiement with biscuits post, here it [...]
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 [...]
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 [...]
While visiting our friend, Rosalie, in Cleveland this week, we decided to make the homemade biscuits on the cover of the Jan 2008 Gourmet Magazine. Rosalie had been saving the magazine to try these beautiful biscuits that were [...]
This Cook the Part video teaches you how to slowly stir in the ingredients for homemade pasta dough. Ingredients needed: 3 cups flour 4 large eggs 1 tsp. salt 1 1/2 T olive oil To start, find a clean space [...]
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 [...]
