• Contact
  • Ask Lisa
  • Subscribe
Cook's Gazette - Embracing the Culinary World
  • Home
  • About
    • About the Cook
    • Cook’s Philosophy
    • Seasons
    • Ask Lisa
    • Contact
  • Issue 22
  • Features
    • Memoirs
    • Culture
    • Travel
    • The Season
    • Profiles
    • Guest Contributors
  • Ingredients
    • All Ingredients
    • Libations
    • Markets
  • Technique
    • All Techniques
    • Pressure Cooking
    • Equipment
  • Recipes
    • Recipes by Cuisine
    • Recipes by Ingredient
  • Menus
  • Archive

Lisa Gershenson

Almond Cake
Recipes, To Be a Chef

Almond Cake

Photo above by Eric Futran   Passion Fruit, Sour Cream I wanted to close the dinner with a…

Read More
Taro
Recipes, To Be a Chef

Taro

Photo above by Eric Futran   Back Seasame, Brown Sugar Syrup Taro is a starchy root vegetable that,…

Read More
Recipes, Techniques, To Be a Chef

Bao

Photo above by Steve Lebeau   Yields 30 mini bao Dough Cabbage and Pork Filling Garlic Chive, Tofu,…

Read More
Home Kitchen in Northern Thailand
Home Cooking, Memoirs

Issue 07: Best of the Best

Lunch at a home kitchen in Northern Thailand No one who cooks, cooks alone. Even at her most…

Read More
Anna and Telmen
Home Cooking, Memoirs

New Home Cooking

Photo above by Steve Lebeau When I was a kid, especially in the countryside, all we did was:…

Read More
Tsuivan
Home Cooking, Recipes

Tsuivan – Mongolian Fried Noodles

Photo above by Steve Lebeau  

Read More
Pizza
Home Cooking, Recipes

Leek and Gruyere Cheese Pizza

Photo above by Eric Futran   In my experience, melted cheese atop a crisp crust is one of…

Read More
Challah Bread
Home Cooking, Recipes

Challah—My Way

Photo above by Eric Futran Kosher laws forbid serving dairy and meat in the same meal. Therefore, challah…

Read More
Bansh
Home Cooking, Recipes

Mongolian Dumplings

Photo above by Steve Lebeau  

Read More
Home Cooking, Recipes

Mongolian Dough for Dumplings and Noodles

  Dough *A note about the flour. In Chicago, Anna and Telmen use Korean Beksul flour. It is…

Read More
Previous 1 … 19 20 21 … 34 Next
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.

  • Home
  • Issue 22: Chicken Thighs
  • Features
  • Ingredients
  • Techniques
  • Recipes
  • Past Issues
  • About the Cook
  • Ask Lisa
  • Contact
  • Sitemap

Subscribe

Site by Bring, LLC

©2015 – 2022 Cook's Gazette. All rights reserved.
Back to top