The holidays are a wonderful time for giving and the kitchen is a favorite place to show your love for others with elaborate meals or baking delicious treats. Cooking for someone is a powerful way to show how much we [...]
Lise' Zondler, author of Z biscuits in an earlier post (http://cookthepart.com/2010/10/31/z-biscuits/), has graciously shared another story and the accompanying recipes with us below. If you have a great story about holiday traditions, please share it in the comments to this post, [...]
Firefighter Mini Muffins We originally made these muffins and delivered them to the local fire station near Geist Reservoir in Indianapolis when my children were little and we wanted them to enjoy the pleasure of giving gifts of [...]
[gpslideshow] Our family has been making Kieflies for at least 30 years. Kieflies are eastern European Christmas cookies that are so delicate and delicious that if we were to make only one cookie each year, this would be the chosen cookie. [...]
Cook the Part is much more than a collection of recipes; it's an entertaining revolution. For the first time, menus are divided into "parts." Each of your dinner guests cooks a part of a fabulous meal. In this [...]
Following our day of cooking with Chef Andrea we received the following email from Chef Andrea, which I am sharing with you here. This is unedited and includes many tips in addition to the recipes. If you try any of [...]
I really never paid much attention to semifreddos. I noticed them on the menu at Italian restaurants. My good friend and tennis buddy, Patty Mekita, who is a true Italian from New Jersey, often talked about making one of her [...]
Lobster Half served with thin linguini in a fresh tomato sauce This was an elegant but simple meal we had in a restaurant in Rome a few nights ago. I thought that this would be a great dish [...]
Today we attended a cooking class in the Trastevere section of Rome. Our menu was: An appetizer of fresh purple artichokes, deep fried in a light beer batter Pasta course: Gnocchi with fresh tomato sauce, ricotta, and basil Secondi Piatti: [...]
At the suggestion of our good friends, the Zondlers, we dined at Spirito DiVino last night. This is a small family-operated restaurant. It is situated in a 1,000 year old building, reached by a long trek through narrow, winding streets. [...]
