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Lisa Gershenson

Soba Noodles with Salmon
Recipes, The Season In Between

Soba Noodles in Broth with Assorted Garnishes

Photo by Zak Yasin There are three options for making the broth. Remember, you want the broth to…

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Growing Home
Ingredients, The Season, The Season In Between

Hoop House

Growing Home In the spring of 2015, Cook’s Gazette featured an article on Growing Home, an organic urban…

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Asparagus Frittata
Recipes, The Season In Between

Frittata with Asparagus, New Potato, and Caramelized Onion

Photo by Zak Yasin

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Herb Salad
Recipes, The Season In Between

Spring Herb Salad

Photo by Zak Yasin  

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Fried Chicken
Ingredients, Recipes, Techniques, The Season In Between

Fried Chicken

Photo by Zak Yasin   While I could make the case that fried chicken is the perfect dish…

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Soba Noodles with Egg and Watermelon Radish
Ingredients, The Season, The Season In Between

Soba

Photo by Zak Yasin Since I work from home these days, I can have a pot bubbling on…

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A Christstollen Tradition

Issue 12: A Christstollen Tradition

Thanksgiving is the opening salvo to the holiday season. It begins a time of year when old family…

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A Christstollen Tradition, Guest Contributors, Memoirs, The Season

German Christmas Bread

My mom, Barbara, was a fantastic cook and a lot of fun. I miss a great many things…

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A Christstollen Tradition, Guest Contributors

Anna Jones

Anna and Barbara Anna has been passionate about food and cooking since childhood, watching and assisting her talented…

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A Christstollen Tradition, Guest Contributors, Recipes

Stollen

Weihnachtsstollen or Christstollen Yield: 8 loaves Notes about timing Making your Stollen a week or two after Thanksgiving will…

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The Cook’s Gazette is an online journal dedicated to the fellowship engendered by great food and to those who produce it. The journal will report on ingredients, recipes, equipment, and technique. It will survey and review the best of culinary literature and expand the conversation with selections from art and photography. The Gazette’s purpose is to add to the readers’ ease in the kitchen and their knowledge and joy as they embrace the culinary world.

I would especially like to thank Zak Yasin for the many hours he has spent taking photographs for the Gazette and for helping to bring the issues to life.

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