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The Cook's Cook February-March 2017 Issue

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.


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 […]