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…

20 Jan

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 …

13 Jan

Chef Tracy Figueroa

“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 KB’s been making for so long, he can barely remember the inspiration. A traditional coleslaw missed the mark when he tried pairing it with coconut-marinated grilled chicken. So that miss was the motivation for coming up with something a bit more Asian. This “slaw” is made with napa cabbage, radicchio,…

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)….

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