We love this time of year because the produce is abundant and there are so many wonderful things to make! We’ve been spending our free time in the kitchen making large bowls of comforting pasta and soup, roasting our favorite fall veggies, and enjoying sweets with apple, pumpkin and cinnamon. In addition, we’ve been trying out some new recipes like these… A bunch of years back, Zak Pelaccio was cooking
It’s hard to let go of the Summer season but we’re trying to embrace it with some delicious summer-into-fall dishes. Here’s a few recipes we’ll be cooking up this month. Since I’m representing the West Coast side of the #cookitcrew, I’m still all about tomatoes. That said, I know the end is near. This is one heck of a way to celebrate that hard fact. Laurie, CEO + Founder As soon
We’re making use of all the leftover summer produce we have laying around in our kitchens before we start dreaming of soups, stews and braised dishes. Here are our last-of-the-summer dishes we’ve been loving the last couple weeks. I swear corn tastes sweeter when you know it’s signing off for the season soon. It’s also one of those ingredients that everyone (including the vegans, the vegetarians, the picky eaters and
In the summertime, the last thing we want to do is turn on the oven. That said, there are some recipes we’ll gladly suffer for. These are some of our team’s favorites from the past few sultry weeks. Well, currently my head and heart have been dedicated and devoted to Alison Roman’s Dining In. This week, I made two batches of the Salted Butter and Chocolate Chunk Shortbread, one because
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!
Salted Focaccia. Photo by Alex Lau. We can’t help it, we’re so food crazy! Here are the CookIt Crew’s most recent recipe / restaurant / cookbook / cookware obsessions. What We’re Cooking: This unbelievably delicious, crispy, salty focaccia (photo above) from Bon Appétit (twice in the past month!). This go-to appetizer from The Modern Proper is always a crowd-pleaser. For mornings when we don’t want a caffeine rush, we keep My New Roots’ golden milk spice blend ready
Fun fact about the CookIt Crew. By day, we’re a bunch of brand consultants, social media pros and account managers. By night, we’re cooks, the kind that think chopping an onion is meditative. So, in every issue, we’ll share some of our cooking/chef/restaurant/recipe obsessions – thinking you might be a lot like us! What we’re cooking: Zuni Cafe ChickenOn our way out the door recently, the hostess at Zuni in