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February-March 2017

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.

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December–January 2017

The theme of our December-January issue is Travel. Our cover chef, profiled by Jacob Dean, is Abraham Conlon, whose Chicago restaurant, Fat Rice, features food inspired by the cuisine of Macau. This issue’s outstanding photos from around the world begin with Joshua Albanese’s cover photo of Chef Conlon, and ends with Eva Baughman’s breathtaking back cover of the Lauterbrunnen Valley in Switzerland.

Christine Burns Rudalevige takes us time-traveling by examining historical recipes. Niloufer Mavalvala takes us on a culinary walking tour through London. Irvin Lin shares his amazement at the variety of fruit in the Hawaiian Islands, and Annabel Hughes shares descriptions and photos of local ingredients she cooks with in Zambia, Africa, at The Elephant Café.

When forager Mark “Merriwether” Vorderbruggen takes his family on the road for their annual trip from Texas to Minnesota, the edible bounty they pass along the way provide beauty, an education for his young daughters, and an occasional snack.

Before taking your own family on the road, read Matthew Locricchio’s advice on how to prepare your children for trying the foods of other cultures. For more home-bound adventures, Dr. Nevin Stewart offers detailed instructions on making cider, Sarah Anderson impresses her children with cricket pasta, and Nettie Cronish and Cara Rosenbloom share extraordinary vegan recipes featuring beans, nuts, and seeds.

Read about how Chef Kerry Altiero and farmer Anne Perkins plot their growing season at Headacre Farm in Maine, and how agricultural commissions give farmers a voice in government.

This issue brings us to the end of three years of publication. We’re celebrating, with plans for great things to come in 2017 and beyond. Stay tuned.

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October–November 2016

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.

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August–September 2016

Welcome to our August-September issue, featuring Jacob Dean’s interview with Kate Phann, corporate chef for the international Thai restaurant chain Mango Tree, in “Cracking the Bamboo Ceiling.”

The theme of this issue is Back-to-School, celebrating the joys of the return to the school year. Summer “vacation” was created to serve the needs of family farmers, and for many it still serves that purpose, as Sarah Anderson explains in “The Seasons of a Family Farm.”

The transition to school and cooler weather is a good time to get your kids in the kitchen. Judy Chan’s article “Chinese Fairy Tale Feasts” provides inspiration with Chinese recipes for exciting snacks your kids will love.

Just because your child is going off to college doesn’t mean your concern about what he or she will be eating comes to an end, as Christine Burns Rudalevige attests in “College Food Angst: A Mother’s Tale of Woe.”

For many, a college education means culinary school. For those who are dreaming of a future as a professional chef, we offer three essays by those who have been first-year culinary students and survived to tell their tales.

Also in this issue you’ll find Vasilka Nicolova’s recollection of (and recipe for) her mother’s Bulgarian baklava, and Niloufer Mavalvala’s memory of the “drumstick tree” that grew outside her window in Pakistan, with a recipe for a curry using moringa, the savory fruit of that tree.

J.D. Landis explains why he’s a sucker for his “Odd Bottle” of Tim Adams 1997 Semillon, Leda Meredith writes about why foraging is not just a fad, and Stacie Goldin encourages us to add nutritious insect protein powder into our diets.

Steve Carlson writes about how to make your own hot sauce from home-grown peppers. Eva Baughman gives instructions on how to make ice cubes with flowers in them, and Regina Baraban shares Chef Venoy Rogers’ “conscious” cocktails.

Don’t forget to check out Editors’ Picks, about some of our favorite products. You’ll find your favorite foraging seagull, Bird, on our last page, and this issue’s beautiful back cover of an afterschool snack has an added bonus – a great recipe for chocolate chip cookies that you’ll find inside.

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June–July 2016

The theme of this issue is The Great Outdoors, with a profile by Regina Baraban about Allen Susser, a Miami chef who is famous for al fresco dinners made with ingredients from the farmers market. Another tale about outdoor dining comes from Annabel Hughes in Africa, who explains how she came to be dining with the elephants near her home in Zambia.

Wondering what there will be left to eat after the environmental apocalypse? Forager Mark “Merriwether” Vorderbruggen, PhD, tells us what plants will survive to be tasty ingredients in your bunker kitchen. Jean Kerr describes how to dig for soft-shelled clams, and Debbie Baughman reminisces about camping with her family in the late 1960s.

Matt Dicks relates a poignant tale about an ambitious plan to cook pizza over a grill weighed against the risk of going hungry. For Laurie Zwaan, the outdoor life was bound with raising bees at her family’s apiaries in Vermont.

Vegan food writer Richa Hingle gives instructions on how to throw an Indian-themed party inside or outdoors. Eva Baughman shares recipes for the perfect summer cocktail and mocktail. J.D. Landis writes about the ’84 Congress Springs Cabernet Sauvignon.

Noted demographer Peter Francese offers surprising information on the rise of the lone diner in restaurants. Lynn Felici-Gallant writes about the Vancouver Club in British Columbia, an urban restaurant where fresh ingredients are gardened just a few flights up. Cooking instructor Sai Pathmanathan gives an easy recipe that allows children to make frozen yogurt without an ice cream maker or freezer.

Here’s to good times around the table, indoors or out.

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April–May 2016

Our theme for this issue is Cookware, celebrating kitchen pans and gadgets old and new.

We also have stories for you about foods from around the world.

Chef Deborah Hansen is a Boston native who first visited Spain as a student, and subsequently spent eight years living and working there. Her profile, written by Jean Kerr, with photos by Eva Baughman, explains her passion for the “small plates” of Spain.

Off the coast of Portugal, writes Jacob Dean, farm-to-table has historically been a necessity. He explains why this has been so, and why there is increasing attention paid to the food traditions of the Azores.

Writing about the cuisine of another part of the globe, Niloufer Malvalvala describes the art of Parsi cooking, which has been shaped by the ancient cultures of Persia and India.

In Italy, strands of pasta are often cut using a “chitarra” (guitar), constructed of a wooden frame fitted with equally-spaced wires. Dave Bayer, a Professor of Mathematics at Columbia University, decided to make his own. His article “Making a Pasta Guitar” describes his efforts and provides links to help if you decide to follow suit.

There’s a lot of information available on choosing egg-laying chickens, but what if you’d like to raise chickens for the table? Gail Damerow offers detailed information on how to make the right choice for your backyard coop.

In “Ode to the Peel,” Chef Kerry Altiero delivers an homage to his favorite kitchen tool, a baking paddle he customizes himself. In “Black Magic,” Chef Sasha Shor waxes poetic about her favorite pan, a cast-iron skillet.

In our Dry Goods section we offer Editors’ Picks, some of our favorite kitchen tools.

Kids will enjoy 12-year-old Emma Farrer’s article on how to make French toast. If you’ve been wondering about how to add more protein to your vegan diet, Terry Hope Romero has advice and recipes. Read about antipasto, shad and shad roe, Cape Cod cocktails made with local ingredients, an Odd Bottle of ’77 Chalone Chardonnay, and spring foraging for fiddlehead ferns.

Want to tell us about your own favorite cookware or send us ideas for articles? Send us tweets at @TheCooksCook, message us on Facebook, or email us at Letters@TheCooksCook.com. We’d love to hear from you.

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February–March 2016

With this issue we begin our third year of publishing The Cook’s Cook: A Magazine for Cooks, Food Writers & Recipe Testers. In celebration we have reached out to accomplished food writers to ask what they have learned that they would like to pass along to the community of their peers. Over fifty food writers have offered their advice.

We have feature articles as well. Rick Rodgers is almost as much a household name as the celebrities he works with, and his article Celebrity Cause—Spotlight on the Celebrity Cookbook is about how working with celebrities came to be one of his specialties.

In The Millennium Tree, Jacob Dean tells about his trip to Tunisia and gives a look at the Tunisian olive oil industry and its meaning to the Tunisian economy.

Scientist Kevin Folta writes about research into high-flavor tomatoes and the effort to preserve and recreate the best qualities of heirloom tomatoes.

In our Family Meal column, Elaine Nollet describes a reunion in Maine of women who had shared life in Turkey many years before.

In The Odd Bottle, J.D. Landis shares his experience of an “old, cheap, astounding” 1983 Guigal Côtes du Rhône Rouge and what you might find in a recent vintage.

Don’t miss Bird is the Word!, the funny and sweet full-page comic inside every back cover, by RMDery. You’ll also find Bird in a new comic every week on our website.

Our front cover was designed by Debra J. Tillar, our back cover photo is by Eva Baughman, and, as always, you’ll find beautiful photography throughout the magazine.

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December–January 2016

Our theme for this issue is travel, with stories about food from writers around the globe.

Chef Seng Luangrath is the owner and chef of a Lao restaurant in Washington, D.C. The compelling tale of her education in Lao cuisine is the subject of our cover interview by Jacob Dean.

Our correspondent in Africa, Annabel Hughes, writes about fine dining on the islands above spectacular Victoria Falls. Eva Baughman gives an account of an extraordinary culinary tour of Abruzzo, Italy. Vegan food writer Solveig Eirksdottir describes the native foods of Iceland. And if you want to make mead like a Viking, Jereme Zimmerman offers recipes for drinking and for cooking.

If you’re planning to be on the road with kids, Helen Olsson provides tips that will making cooking over a campfire a fun activity instead of a chore.

Armchair travelers will find gluten-free Asian recipes and a family recipe for authentic Irish soda bread.

Want to know why your potatoes won’t soften or your rice stayed hard after long cooking? Food scientist Shirley Corriher reveals the secrets about how starches work.

With this issue we introduce a new column, The Cook Gardens, with an article by Kerry Ann Mendez about edible landscaping.

Oenophiles can learn from J. D. Landis about a heartgladdening ’76 Pommard; beer aficionados and gardeners alike will be fascinated by Laura Ten Eyck’s article on locally-grown hops.

Mandi Baughman offers diet advice for fitness competitors, Jacob Dean explains the advantage of natural heritage pork. Lynn Felici-Gallant urges you to make your own dog treats. Read about a sharpener for ceramic knives, matcha tea, and more. It’s all here for you in this issue of The Cook’s Cook.

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October–November 2015

This, our eleventh issue, brings exciting changes to The Cook’s Cook.

In this issue, which focuses on kitchens, Alex Witchel profiles Chef Eric Korsh of New York City’s North End Grill, where the kitchen includes a wood-burning grill and a plancha. Writing from Washington, DC, another chef, Michael Bonk of The Pig, explains the credos that have shaped his career in the kitchen.

Photographer Andrew Scrivani describes the pleasure of collecting kitchenware for photo shoots, and ceramicist Ute Tellini writes about making pottery to hold the food she cooks. Married to each other as well as their work, photographers Simon and Tammar Rothstein offer advice for photographers launching new careers.

Mara Lubans-Othic writes about the curious case of Oregon terroir, forager Ellen Zachos offers a recipe for silverberry fruit leather, and John Lubans reveals where to find great potato pancakes in Latvia. Learn how to choose the right variety of apple tree for your home orchard, what you should know about cooking for your pet, and how to make the best flaky buns for pork-and-slaw sliders. Concerned about the quality of your town’s water? Activist Ali Berlow explains how to take action.

Matcha tea, Tunisian olive oil, a ’75 Tulocay Cabernet Sauvignon, duck confit, tiki bar drinks, a review of Molly Gilbert’s Sheet Pan Suppers, a vegan stew for the slow-cooker, and gluten-free pakoras. You’ll find all of those, and more, in this issue.

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August–September 2015

Welcome to the tenth issue of The Cook’s Cook. This issue has the theme of education, and our cover chef, Nicholas Calias, is an educator in every sense. Read about this extraordinary role model in Lisa Miller’s profile “A Passion for Teaching.”

In “The Modern Apprentice,” Dawn Viola details the history and advantages of apprenticing with master chefs, and how the American Culinary Foundation encourages these important studies.

Another view of education is provided by Tracey Miller, who describes an exemplary high school culinary arts program, the Seacoast School of Technology in Exeter, New Hampshire.

In “Real Pet Food Matters,” Lynn Felici-Gallant explains what to consider when feeding your dog, and offers a recipe from holistic veterinarian Dr. Judy Morgan.

Molecular biologist Dr. Kevin Folta explains the science behind GMOs and how it has lessened the need for chemical pesticides.

Forrest Pritchard wears the hats of farmer and journalist. His compelling article, “Rewriting the Road Map to Sustainability” shows the connection between two very different agribusinesses.

Wine editor J.D. Landis opened a thirty-two year old “odd bottle” of white Alsatian wine from his cellar that he bought in the 80s for under $10. How was it? Read his fascinating and amusing article to find out.

Read about dehydrators, foraging, and letting your kids make their own lunch. You’ll find recipes for luscious gluten-free challah and cherry-chocolate Mandebrot, authentic southern Italian meatballs, and advice on teaching a freshman college student how to cook in his very first kitchen.

Don’t forget to download our app on your cellphone! Have questions or comments? We’d love to hear from you. Write to us at letters@thecookscook.com.