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Lisa Gershenson

Recipes, Winter 2015

Coq Au Vin

Coq au vin, the ubiquitous French bistro dish, has been popular in the States since the 1960s. Yet…

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Velvet Chicken
Recipes, Techniques, Winter 2015

Velveted Chicken or Shrimp

Boneless, skinless chicken breast, even if it is sourced from organic free-range chickens, is the most uninspiring, flavorless,…

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Mushroom Risotto
Recipes, Winter 2015

Basic Risotto

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Barley Risotto
Recipes, Winter 2015

Mushroom Barley Risotto

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Empanadas Raw
Recipes, Techniques, Winter 2015

Beef Empanadas

In the 80s I owned and ran a catering company in New York City, the Good Table. My…

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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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