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Category Archives: Cooking Tips

COOKbook Corner: National Women’s Month

Despite women’s historical role as homemakers, the heads of restaurants have overwhelmingly been male. Survey the list of James Beard Award winners as of 2018 and you will see that less than 25% are women. Despite that lack of opportunity and recognition, you will find plenty in front of cameras or with their names on the cover of cookbooks, including many available right here on our cookbook library’s shelves. In honor of Women’s History Month, we’re going to highlight some of our favorites. 

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Tips and Tricks from February

From making flavorful herbal beverages to producing an ever so simple dessert, February’s visiting chefs gave us some great insights. As March draws near, it’s time to take a look back at some of our favorite tips and tricks. 

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Black History Through Food

Writing about Black history can be a daunting task. You can’t discount how those of African descent made it to these shores. You can’t avoid the contributions black and brown-skinned people made to making America what it is today. All the while, trying to educate in a tone that isn’t antagonistic. Nonetheless, without the free labor provided by slaves from the 17th century until the late 19th century, chances are the country takes a little longer to achieve some of the advances it accomplishedGo beyond the very tangible evidence of the Middle Passengers and their descendants influence on American society, you will also find some more subtle ones like childcare and homemaking that fell on their shoulders. It’s in their homemaking that some of the longest-lasting effects can be felt – in food.

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Aphrodite Cooks! Recipes From Frances Vavloukis

During class, I turned to Jeremy and asked, “Is ‘Greece is for lovers’ a thing?” We agreed it wasn’t and that the actual phrase was ‘Virginia is for lovers.’ You couldn’t blame me for thinking it though. When you hear Frances Vavloukis talk about her family, it’s nothing but love. Frances referred to COOK as her second family, and so that love is certainly requited. She is our own Greek kitchen goddess, and she’s here to share some recipes to try for your weekend of pampering your own significant others.

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January Tips and Tricks

From cooking with CBD to kicking it old school steakhouse style, January was a great start to the year. Today, we take a look back at some of our favorite moments and share some of the tips that our guests eagerly jotted down to try at home. 

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Super Snacks

The NFL is almost 100 and this is the 53rd edition of the Super Bowl. Even the most casual fan will partake in the hoopla that is Super Bowl Sunday. Cases of beer will be consumed, and you can bet on the game day food groups being present – wings, pizza and dips. If you’re playing host or bringing something to your friend’s place, you may be wanting to provide a little extra pizzazz this year. Our friends Sara May and Laura Sutter stopped by COOK this week to share their elevated Super Bowl fare, and here are some recipes for you to try!

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COOKbook Corner: Cooking with Peanut Butter

Peanut butter’s standing amongst the pantheon of kitchen essentials is assured. If for no other reason than making the beloved sandwich with jelly, people (at least those of us that aren’t allergic) will forever have the nutty spread in their cupboards. Ahead of National Peanut Butter day on January 24th, we dug through our bookshelves to find some other applications than just jamming two pieces of bread and being unable to answer radio trivia questions because you ran out of milk.

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Class Recap: The Farm Cooking School with Ian Knauer

No two journies through life are identical. Finding two chefs that took the same paths is equally as uncommon. Listening to Ian Knauer‘s story of how he got to this point in his culinary career, you might be hard pressed to find anyone whose tale resembles Ian’s. From playing in the home kitchen of a New York food critic that he worked for to being recipe developer for Gourmet Magazine, his unorthodox approach to learning the craft has led to creating a cooking school and his book, The Farm Cooking School.

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COOKbook Corner: Eating Well

I’m not a nutritionist or fitness guru, but I’ve set my fair share of New Year resolutions about getting healthier to know that achieving that goal goes beyond just trying the newest diet or joining the gym on January 1st. Or making a sweeping declarationYour best bet for embarking on such an endeavor might be establishing reachable goals that don’t drastically alter your current lifestyle and making sure to give yourself some grace if you “fall off the wagon.” Luckily for all of us mere mortals, there are plenty of people out there that know this and present guides to implement a healthier lifestyle without taxing us with the responsibility of undergoing wholesale changes.

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Prepping a New Year’s Brunch

The year not only ends with holidays but begins with one as well. While the night before Thanksgiving is the actual biggest party night of the year, New Year’s Eve is easily the most glamorous. And after a night of staying up well past your usual bedtime, who wants to wake up the next day and make breakfast/lunch (oh yeah, that’s called brunch). Enter these easy to prepare recipes that you can make the day before or assemble quickly once you pry your eyes open at 11 am on January 1 – enough time to eat, rally, down a mimosa or three and make it to 2 Street.

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