Summertime cooking is special. It’s less about cooking and more about assembling, using that good farmer’s market produce while the season lasts. The phrase, “thrown together,” comes to mind. For a few blissful weeks, I organize all cooking and eating around stone fruit, basil, sweet white corn, heirloom tomatoes, and all my other favorites. An ideal summertime cookbook lets you do this. Its recipes are both produce-heavy and flexible enough
Our #CookItCrew comprises staff, influencers, brands, agencies, designers, photographers – all the amazing people we work with. Today we’re checking in with our talented Account Manager, Edie Horstman. We asked what we don’t know about her! 5 Things You Don’t Know About Me I’m Mexican-food obsessed, and I credit my mom. In 2005, she opened a small taqueria in the Bay Area. Fast forward 13 years later, and she has
At CookIt, we talk about “story” all the time. As consultants working to help you define your brand, crafting your story is our first step. Without that key piece, you are rudderless in a vast ocean of competition. The good news is that, like Dorothy in the Wizard of Oz, you always had the answer. Finding your story is the process of seeing that it was there all along. Crazy
Our favorite past time? Talking about food, of course! Our team is always discussing the latest recipe, restaurant or cookbook we’re into. Here’s our list for June… What We’re Cooking: Anything and everything that involves heirloom tomatoes. Everything from Alison Roman’s “Dining In” Cookbook. Can’t get over her recipe for Crunchy Chili Oil. I put it on everything now! Currently making the basil vinaigrette from What’s Gaby Cooking every week!