Cooks of Crocus Hill - Cookware + Cooking Classes + Events + Food

Tasty Bits: Gift Cards

Gift Cards are the best gifts to give or get. Let’s face it, you get to pick out exactly what you want! Check out why Susie thinks GCs are the bee’s knees here …

17 Jan

Tasty Bits: Garlic Roller

This is the easiest way we know to peel garlic, the HIC Garlic Peeler. No mess, no knife and no eau du garlic on your hands!

13 Jan

“T-Figs” Subjects Taught: Latin and South American Cuisine – Knife Skills – Private Events Chef Tracy’s joyful enthusiasm for life in the kitchen is downright inspirational. Her smile lights up the room, her laugh is infectious and her nurturing spirit makes you want to follow her on whatever culinary journey she’s embracing. When Tracy’s in the kitchen…

9 Jan

Tasty Bits: Paul Berglund

Paul Berglund is talking pasta — making pasta, that is — in this short and sweet video made during his last visit to our cooking school. Nothing beats an Atlas pasta machine for homemade pasta, and nothing beats a class with Paul!

7 Jan

February, 2020 Class Schedule

February classes are online and ready for registration! Everything from spicy global fare to the best baking classes. And don’t forget Valentine’s Day is around the corner and it’s never too early to book your spot in the kitchen! Chop chop! Join us! You may register for any of February’s classes here or download our class schedule.

6 Jan

Asian Slaw

This is another of those recipes that KBs’ been making for so long, he can barely remember the inspiration. Other than a traditional coleslaw, this seemed like a tasty complement to a summer meal, but it missed the mark when he tried pairing it with coconut-marinated grilled chicken. This “slaw” is made with napa cabbage,…

2 Jan

Tasty Bits: Zavor Multicooker

We love to cook. No doubt. Sometimes we want to cook a little bit faster while expecting the same tasty outcome. Be inspired by this tiny but mighty video with one of our favorite people and one our favorite fast-slow cookers. Add one of our delicious Crop Share Braiser Meat packs, and you are on…

30 Dec

Chef Tammy Haas

Cooking has been a lifelong passion for Tammy. She started manning the stove at her family’s North Dakota farm at age 15, having proven herself useless on the tractors 🚜. She’s been cooking ever since, even when she was partially distracted by careers as an intensive care nurse (five years) and trial lawyer (23 years)….

26 Dec

The Absolute Best Chicken Recipe Ever!

We absolutely love the umami goodness of fish sauce. Well, to take it a step further … we pretty much love all the cuisines of Southeast Asia. Fresh herbs, hot peppers, coconut milk, tons of veggies, easy proteins with inexpensive cuts. Grilling, braising, fresh, stewed. You name it. Our copies of Jeff Alford and Naomi…

5 Dec

JANUARY, 2020 CLASS SCHEDULE

So many classes and experiences to attend in our Cooking School kitchens this January! Some hot seats to consider: the new Paul Berglund pop-up classes; Bar Brigade is visiting; and Salt, Fat, Acid, Heat is back. Get busy and register soon! Join us! You may register for any of January’s classes here or download our class schedule.

4 Dec

Crab Cakes

We love, love, love them. Particularly when we make them at home. Why? Because we manage all the steps and we can make them the way we like — the simpler the better. The quicker the fry the better. The less breadcrumb filling the better. The more crab the better. The FRESHER the crab THE…

22 Nov

LIGHT-SMOKED, APPLE CIDER-BRINED TURKEY

APPLE CIDER BRINE 4 quarts apple cider 1 ó cups kosher salt ó bag of Cooks’ Goods and Goodies Mulling Spice. More to taste. 4 quarts cold water 1 20-pound turkey (neck and gizzard reserved) DAY 1 Simmer 1 quart of the apple cider with the spice for about 10 minutes to infuse the cider…