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Lisa Gershenson

Strawberries and Cream
Guest Contributors, Recipes, Spring 2015

Strawberries and Cream Parfait

Layers of sliced strawberries, whipped cream and mascarpone cheese with Matcha Tea flavored angel food cake Local fresh…

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Fresh Pea Bisque
Guest Contributors, Recipes, Spring 2015

Fresh Pea Bisque

A light soup of fresh peas, vegetable stock, tarragon, mint, shallots and garlic finished with almond milk and…

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Dirks Fish
Guest Contributors, Recipes, Spring 2015

Dirk’s Gefilte Fish

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Coffee Fudge
Guest Contributors, Recipes, Spring 2015

Coffee Fudge

As told by Maggie Kast This fudge was also a favorite of my own kids. To check when…

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Lamb On Grill
Guest Contributors, Recipes, Spring 2015

Mark’s Grilled Lamb Chops and Lamb Burgers with Tzatziki Sauce

Mark’s Grilled Lamb Chops and Lamb Burgers Instructions as told by Mark I like to season my lamb…

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Mark Holzkopf's Pulled Pork
Guest Contributors, Recipes, Spring 2015

Mark’s Pulled Pork

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Daniels's Baked Eggplant
Recipes, Spring 2015

Farmer Fred Daniels’s Baked Eggplant

One of the things I heard most often from Growing Home graduates was how the experience of farming…

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Darn Cold
The Season, Winter 2015

Issue 01: Winter 2015

Like grief, cold is an absence that takes up space. Winter wants the soul and bores into the…

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Whats in My Kitchen
Equipment & Tablescapes, Winter 2015

What’s In Your Kitchen

Food choices are political, emotional, cultural, and heated… acknowledge that one size doesn’t fit all. If you get…

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Valerie Slovak
Memoirs, Winter 2015

For Val

My earliest memory took place in the kitchen. I must have been small as I remember standing on…

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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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