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The Cook's Cook October–November 2016 Issue

The theme of our October-November issue is Restaurants and Chefs, with a cover profile by Sarah Anderson of Chef Gabe McMackin, whose Brooklyn, New York, restaurant The Finch was awarded a coveted Michelin star in its first year.

You may not associate Michelin stars with the British country of Wales, but as Jean Kerr explains, the tiny country has five Michelin-starred restaurants as well as numerous food festivals.

Regina Baraban cruised the fjords of Norway on the German-flagged ship Europa 2, and learned about the day-to-day operations of the restaurants. Back in the USA, Evan Woods and Chef Melissa Kelly write about gardening for the restaurant kitchen at Primo on the northern New England coast.

It’s not only customers that a restaurant needs to feed. In our column “Family Meal,” Chef Ben Hasty describes how meaningful it has been to him throughout his career to prepare meals for his co-workers.

Jacob Dean made a trip to Prince Edward Island in Canada and writes about Wyman’s wild blueberry fields and their pollinators. Ana Patuleia Ortins gives instructions on how to make Portuguese pepper paste. Eva Baughman shares her favorite recipe for tri-tip beef roast, and J.D. Landis tell us why his “Odd Bottle” of 1988 Mourvedre is “Music in the Mouth.” Cooking instructor Tracy Cates writes about how to turn kids of all ages into enthusiastic cooks.

You’ll find recipes for a 10-pound meatloaf and mashed potatoes to feed a crew, cocktails and a mocktail featuring homemade apple syrup. With this issue we introduce three new columns: Party Flavors, The Cook’s Camera, and Back Story. We hope you’ll take a look to see what they’re all about.

As always, we welcome your comments and ideas. Write to us at Letters@TheCooksCook.com. We look forward to hearing from you.


Blog of the Month: Olives for Dinner

I was drawn to Erin’s blog initially because her recipes put a creative vegan twist on Asian recipes -- such as Crispy Kung Pao Brussels Sprouts, Vegan Crab Rangoon, Sweet and Sticky Cashew Tofu -- and the photography was lovely. My interest grew when I read in her profile that she came to veganism as a result of her long-held support of the ethical treatment of animals and that she differentiates herself from vegans who desire dietary perfection. Her laid back philosophy and enthusiasm for developing plant-based recipes that taste great made me want to get into the kitchen, pronto. As she puts it -- after making clear that she enjoys a wholesome, balanced diet -- “the recipes you’ll find on this blog may not always be 100% healthy, but they are all 100% vegan.”

 ~Eva Baughman


Readers Write: 7 Simple Recipes for a Healthy Lifestyle

Human beings can eat a wide variety of foods, but that does not mean that they are equally fit for human consumption.  There are ideal foods for humans that, in addition to being nourishing, help maintain health and prevent diseases. At the same time there are diets that can lead to an onset of lifestyle-related ailments.  A change in your diet can be the key to unlocking the door to high-level health. Below are 7 […]