This, the 19th issue of The Cook’s Cook, marks the beginning of our fourth year. In this issue you’ll find articles about markets in France, Israel, Turkey and the United States. These include farmers markets, community supported agriculture, and traveling markets housed in everything from buses to bikes. Read about a forager who sells to restaurants, what to shop for when abroad with your kids, how an American entrepreneur brings the French way with food to the USA, and how one intrepid traveler in India was inspired to open a soup kitchen and school.
Learn how to tap maples and make New England’s iconic maple syrup, read a memory of Greek Easter food and drink, and share the experience of an “Odd Bottle” of 1985 Bosquet des Papes Châteauneuf-du-Pape.
Recipes in this issue include goat cheese and chive cookies, French socca, Hungarian mushroom soup, skirt steak with horseradish mashed potatoes, Israeli breakfast salad, and Indian Thekua – cookies offered to the gods during Hindu ceremonies.
You’ll find editors’ picks of the best food-related items and services, and inside our back page, everyone’s favorite foodie, the hilarious and endearing seagull featured in RMDery’s Bird is the Word.
Our back covers, by staff photographer Eva Baughman, always relate to the theme of the issue. To learn more about what inspired each photo and how it was executed, see our newest column, Back Story.
As we begin the new year we want to say a heartfelt “thank you” to all our supporters. Exciting things are coming, and we can’t wait to share them with you.