11 Jun

Happy Father’s Day

It’s time to celebrate Dad with a story from KB and his Father’s smoked salmon with naan recipe. Cheers to Dad!

10 Mar

Grab & Go Story

Around the ol’ homestead, MD has quite the reputation for being a wiz around the sandwich. When the kids were in school, she never missed a day. Torpedoes, turkey-bacon, the occasional PB&J and the perennial favorite, rotisserie chicken, pepper jack cheese, arugula and a dollop of sweet chili sauce for the chicken. Rides to school…

24 Feb

Staub

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…

17 Feb

Crop Share Program

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…

6 Feb

Chef Manfred Krug

“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…

3 Feb

Wüsthof Shop in Shop

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…

31 Jan

Seared Scallops on Poached Asparagus, served with a soy, ginger and maple glaze

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…

30 Jan

Vietnamese Affogato

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…

27 Jan

Chili con Queso

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….

23 Jan

Our Buyer Andrea

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…