Moosewood Cookbook Dinner
When I first became interested in cooking as a teenager, The Moosewood Cookbook was the very first one I bought. I was instantly drawn the neatly handwritten and cute illustrations […]
When I first became interested in cooking as a teenager, The Moosewood Cookbook was the very first one I bought. I was instantly drawn the neatly handwritten and cute illustrations […]
For our first Mastering Skills Series, we're using the cookbook Mastering Stocks and Broths: Comprehensive Culinary Approach and No-Waste Methods by Rachael Mamane. Great cooking starts here. In this focused, chef-led class, we’ll break down one of the most essential building blocks of the kitchen. What we’ll cover: The true difference between stocks and broths—and […]
January may feel long and cold, but there’s comfort (and sunshine) to be found in the warmth of the oven. “In parts of northern Norway, to mark the return of the sun after the dark time, sun buns are often enjoyed. Egg custard with its golden hue sits front and center surrounded by sweet dough […]
In case you couldn't make it to a New York, Chicago, or Boston Christkindl Market over the holidays, where they serve up bubbling, melty raclette straight off the wheel, cheesemaker, […]
What if your lunch break could feed more than your appetite? Join Cheryl Johnson, author of Box Lunch Lifestyle, for a thought-provoking workshop that combines a nourishing meal with a […]
We’re kicking off February with iconic French crêpes! Join us at The Book Kitchen as our local crêpe maker, John Spady of the Mineral Point Hotel, shares his tips for making and cooking the perfect crêpe batter. Together, we’ll enjoy both sweet and savory crêpes with delicious accompaniments—a great way to start the month.