Brook Harlan

2 weeks ago | insidecolumbia.net | Brook Harlan

Photos by L.G. PattersonI have known Chef Jina Yoo and Chef Dennis Clay for 20 years. I’ve known Chef Jina from her fabulous restaurants, Jina Yoo’s Asian Bistro and Le Bao Asian Eatery, and Chef Dennis because he has worked at most of the well-known, high-end restaurants in town since the late 1990s and he is currently the general manager at Le Bao. Both are passionate chefs with excellent techniques.

Nov 1, 2024 | insidecolumbia.net | Brook Harlan

Skip to content Photos by L.G. Patterson This time of year, it’s not uncommon to find out you have guests coming over for a visit on short notice. They are in town with family for the holiday, now you need a quick snack or app selection for guests. While sometimes a sleeve of Ritz and some port wine cheese dip will do the trick, you need something more substantial for your impromptu guests. You might find yourself doing this several times throughout the holiday season. Having a few different...

Sep 1, 2024 | insidecolumbia.net | Brook Harlan

I think most of us grew up with cauliflower being one of the big three ranch dippers, rounded out with raw baby carrots and broccoli. Ninety percent of the time we saw cauliflower, it was raw and was pretty terrible without smothering it in ranch. During the gluten-free and vegan revolution, we found out it could somehow become pizza crust, as well as vegan wings, and if seasoned well and cooked properly, it can be delicious.

Jul 1, 2024 | insidecolumbia.net | Brook Harlan

It’s hot and getting hotter. You can grab some popsicles that are just frozen sugar water for pennies at the store, spend a little more to get ones with some actual fruit, or spend a little time and make ones with 100% fruit and a combination of delicious flavors that you want to eat. Think about shoppingfor fruit in season at the farmers market. You get your fill of strawberries, peaches or blueberries, but if you buy some extra, you can have those delicious strawberries months later.

May 1, 2024 | insidecolumbia.net | Brook Harlan |Jordan Durham

Photo by L.G. PattersonOnce you lock eyes on deviled eggs at an event, you know you’ll have two, three or even a dozen. Fortunately, exactly how they’re counted is somewhat contentious. Technically if you consume a dozen, it is only six eggs. I prefer to go with that math if asked. The modern version of deviled eggs, with mayonnaise as a binder, dates back to the late 1800s, appearing in the Boston Cooking School Cookbook.