We’ve loved Staub Cookware since it was only available in France. KB read about it in a tiny blurb in Metropolitan Home, a wonderful home and design magazine that went out of business many years ago. Matte black finish with a brass handle. Manufactured at a small factory near Colmar in France. Functional, simple, authentic and beautiful. We met…
Our team swears by re-usable products for the kitchen. Because of their enthusiasm and our core beliefs, we carry a variety of options in our stores and online. From their function, form and zero waste impact on the environment we all feel good about wrapping up left over veggies and cheese and saving bits and…
Black Currants and Raspberries to the right Many years ago, before we even started working at Cooks, KB was in Duluth. On his way home, he passed a tiny sign on the roadside saying, “Black Currants and Raspberries to the right.” The right happened to be a few turns and three or four miles into the countryside, but it certainly started with a…
He’s always around and folks are always curious. Yup, he’s a straight-up, standard poodle. He’s obsessed with anything small that’s rooting around the yard: squirrels, rabbits, Apollo, the neighbor’s cat. He’s smart as a whip and more than a little bossy. Because KB and Marie are pretty consistently on the move, it’s always been easier…
A little squeeze here, a lotta squeeze there, it’s magic! Learn why this essential tool is the squeeze knees for your kitchen. Click here to purchase!
We’re bringing a little luck to your kitchen this March! Cooking classes for everyone. Join us! You may register for any of March’s classes here or download our class schedule.
“Manny” Subjects Taught: Grilling – Seafood and Fish – Regional Cuisine – Date Nights – Private Events Everyone loves Chef Manny. He’s the bomb 💣. He’s a force in the kitchen, a well-rounded chef and individual. He’s forgotten more than most of us will ever learn. From breaking down sides of beef to teaching how…
It should come as no surprise that Wüsthof is one of our favorite vendors. We look forward to their visits, and we start planning their next visit before we’ve even finished their current visit. Using the word “vendor” might actually be selling them short. They are more than vendors. They’re collaborators, friends, advisors, and confidants. And…
Many years ago, we visited Nobu, Chef Nobu Matsuhisa’s watershed Japanese restaurant in Los Angeles. Of course, the evening was awesome and our lingering memory is that of the asparagus dish. The beautiful, alternating rows of perfectly prepared and stacked asparagus were as much a work of art as they were tasty. The visual stuck with us…
This has become one of our go-to, tasty options for something quick and sweet after dinner. Traditional affogato is a few shots of Italian espresso poured over vanilla ice cream. Quick stir and demitasse spoon are all that’s needed. Yum. We’ve taken the idea and added a few twists. Vietnamese coffee has a spectacular flavor…
Or is it Queso Fundido? Or, maybe just straight-up Queso? Around Cooks, we just call it “Queso — When is it ready??” or “Queso — Where did it all go??!” To be totally transparent, this is one of those recipes where you shouldn’t focus on what it is, rather, how it tastes. Yup, it’s made with Velveeta….
Sure, she’s bossy, a little impatient and can keep up with the salty vernacular of just about any longshoreman! She also shatters every stereotype of the term “millennial.” Bright, sharp, witty, effervescent and a complete wiz with the Google machine and a buying table, Andrea is a huge part of all the goodness happening here…