Denise Landis
Publisher and Editor-in-Chief at The Cook's Cook
Founder & CEO of The Cook's Cook, LLC, a multimedia company serving an international community of professional chefs & passionate home cooks.
Articles
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Mar 17, 2025 |
thecookscook.com | Denise Landis
Features Share: Posted on: 03-2025 Hosted yearly by The International Housewares Association, The Inspired Home Show is the pivotal event of the housewares industry.
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Mar 15, 2025 |
thecookscook.com | Keith Sarasin |Julia Skinner |Diane Zatz |Denise Landis
Share: Posted on: 03-2025 When I was about nine, my mother introduced the “end of week” cooking approach.
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Feb 21, 2025 |
thecookscook.com | Neil Nijjer |Steve Brockman |Denise Landis |Diane Zatz
For the sumac butter: In a small bowl, combine the butter and sumac and mix until well blended. Set aside. 2. For the koji butter sauce: In a small saucepan, combine the fish stock, Shio Koji, lemon juice and miso. Bring to a boil, lower heat, and simmer for 5 minutes. Whisk in cold butter a few cubes at a time. Whisk in xanthan to stabilize. Push through a fine-mesh strainer, then set aside and keep warm. 3.
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Jan 8, 2025 |
thecookscook.com | Keith Sarasin |Julia Skinner |Denise Landis |Diane Zatz
White bean dip and homemade crackers make a stress-free, flexible base for party dips that come together with hardly any effort. Keeping a few cans of cannellini beans on hand means you can handle last-minute gatherings or holiday rushes without feeling frazzled. Just open a can, drain it, and blend the beans with a 1/3 cup or so of good olive oil (mayonnaise, yogurt or sour cream, individually or in combination work too), salt, pepper to taste, and whatever herbs and spices appeal to you.
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Dec 5, 2024 |
thecookscook.com | Keith Sarasin |Julia Skinner |Denise Landis |Diane Zatz
This Lemon Herb Pork Tenderloin dinner was created with four of the Cook’s Cook Collection of Burlap & Barrel Single Origin Spices. I was incredibly excited to try the Cured Sumac. I’ve used Sumac multiple times before, but there is no comparison to this one. It has such a pleasant, lemony taste. A fridge/pantry search determined the direction for this meal. I had lemons, the usual aromatics, and pork tenderloin.
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Monday nights at @HawksmoorNYC when you can bring your own wine, one bottle per person, for only $10 a bottle corkage fee. These had been in the cellar for many years. Great wines for a great meal. https://t.co/aRvauN8AU7
A treasure from our cellar we brought to Vino e Vivo, Exeter NH, Chef Paul Callahan. To have rare old wines when you’re older, buy and store them when you (and they) are young! For more about great wines, read The Odd Bottle at https://t.co/Yum7q7Lpzh. https://t.co/GMr7QOaKId
RT @TheCooksCook: It’s spring! For great recipes (like this one!) and articles , sign up for our free monthly newsletter at https://t.co/cn…