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Lisa Gershenson

Grilled Shrimp
Home Cooking, Recipes

Grilled Shrimp

Photo above by Eric Futran   I’ve written about Thi before in the Gazette. In any vernacular she…

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Chocolate Cake
Home Cooking, Recipes

Aunt Sylvia’s Chocolate Cake with Sour Cream Chocolate Frosting

Photo above by Eric Futran   My father’s seven brothers and sisters raised their families within walking distance…

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Spinach Pie
Home Cooking, Recipes

Yiayia Bea’s Spanakopita

Photo above by Eric Futran   My friend Peter is an excellent cook. It’s a pleasure to be…

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Banana Bread
Home Cooking, Recipes

Kathryn Anderson’s Banana Bread

Photo left by Eric Futran   Last summer, I was invited to stay at a friend’s lakeside cottage….

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La Merced
La Merced, Markets, Travel

Issue 05: La Merced, A Market in Mexico City

I love to travel. Over the last few years I’ve been to Japan, all over South East Asia,…

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Market Food
Ingredients, La Merced, Markets, Travel

Tastes of La Merced

Photo above by Eric Futran There is a pot of beans simmering at almost every market stand in…

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Carne Asada
La Merced, Recipes

Carne Asada (Grilled Beef)

Photo above by Eric Futran   One of the great things to do in La Merced is to…

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Trio Of Salsas
La Merced, Recipes

Salsa Verde, Salsa Rojo, and Fresh Mango Salsa

Photo above by Eric Futran   There are many recipes for green salsas, which can vary according to…

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Black Beans
La Merced, Recipes

Frijoles Negros (Black Beans)

Photo above by Eric Futran  

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Eggs Chorizo
La Merced, Recipes

Huevos Revueltos con Chorizo (Scrambled Eggs and Chorizo)

Photo above by Eric Futran   Scrambled Eggs and Chorizo is a very simple dish to prepare. There…

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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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