Judy Zatz

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Seared Filet Mignon with Gremolata

Aug 22, 2024 | thecookscook.com | Judy Zatz |Wilma Kleger |Evan D. Rossio |Keith Sarasin

For the gremolata1. In a small mixing bowl, combine the chopped parsley, lemon zest, lemon juice, minced garlic, olive oil, freshly grated horseradish, and salt to taste. 2. Mix well and adjust seasoning as needed. Cover and refrigerate for up to several hours; bring to room temperature before serving. For the filet1. Let the steak come to room temperature for 40 minutes before cooking. 2.
Remembering Café Nola

Feb 23, 2024 | thecookscook.com | Rose Levy Beranbaum |Diane Zatz |Denise Landis |Judy Zatz

Share: Posted on: 02-2024 Café Nola was a forerunner of the restaurant renaissance in Philadelphia.
Remembering Café Nola

Feb 12, 2024 | thecookscook.com | Rose Levy Beranbaum |Diane Zatz |Denise Landis |Judy Zatz

Share: Posted on: 02-2024 Café Nola was a forerunner of the restaurant renaissance in Philadelphia.
A Swiss-Italian Cook in Asia

Jan 26, 2024 | thecookscook.com | Rose Levy Beranbaum |Diane Zatz |Denise Landis |Judy Zatz

Share: Posted on: 01-2024 I started cooking when I was eleven years old, and never stopped.
Ever-Green Vietnamese, by Andrea Nguyen

Dec 13, 2023 | thecookscook.com | Rose Levy Beranbaum |Diane Zatz |Denise Landis |Judy Zatz

The Cook's Books Share: Posted on: 12-2023 Ever-Green Vietnamese SUPER-FRESH RECIPES, STARRING PLANTS FROM LAND AND SEA [A PLANT-BASED COOKBOOK] By Andrea Nguyen .
Endangered Eating and American Ancestors

Nov 28, 2023 | thecookscook.com | Rose Levy Beranbaum |Diane Zatz |Judy Zatz |Denise Landis

Share: Posted on: 11-2023 The Cook’s Cook was honored to partner with American Ancestors in conversation with culinary historian Sarah Lohman, author of Endangered Eating, America’s Vanishing Foods.