Contact Us

Use the form on the right to contact us.

A member of the Cook Space team will get back to you shortly - thank you for your inquiry!

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

JOURNAL

Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Curabitur blandit tempus porttitor. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Cras mattis consectetur purus sit amet fermentum. Cras mattis consectetur purus sit amet fermentum.

 

COOK SPACE FRIDAY FEELS | Potato, Pie & Hopefully Some Progress

Info Cook Space

unnamed.jpg

Thanksgiving is just around the corner, and while we love nothing more than to wax poetic about potato possibilities, and test variations on vegetarian side dishes, the events of this past week have helped remind us of the true meaning of the holiday. At Cook Space, we aspire to be a space to bring people together, to invite in a little conversation, a little laughter and a lot of love to a table made richer by the myriad backgrounds and perspectives sitting around it . We hope these priorities are ones that, in the not so distant future,  everyone can share in as part of their gatherings, whatever the occasion. Without these ingredients, the feast is flavorless. 

So, though we can, and should, be proud that  as a community  we showed up to be heard this past Tuesdaywe’ve still got a lot of work to do.

 
#lifebeyondtherecipe

 

THE MUSICIAN WITH A TASTE FOR MEZCAL

How Lykke Li puts her memories of Mexico City on the plate with her aguachile

 

THE THROWBACK WE’RE CHEERS-ING TO

Nothing wrong with a little 70’s inspiration for your next party (for more ways to wow your guests, join us for our Easy Entertaining Class next month!)

 

THE COOKBOOK WE’RE COVETING

“Cooking With Scraps” by Lindsay Jean-Hard of Food52 celebrates the often overlooked collateral that goes to waste when cooking.

 

WHAT THE BLUE WAVE MEANS FOR THE BLUE PLANET

How the results from this past Tuesday’s midterms mean for policies affecting climate change.

 

A BAKE SALE WORTH BACKING

Since its launch last year, Permanent Bake Sale has helped raise over $17,000 for such organizations as RAICESThe Young Center and RAINN, among others.

 

THE CHEF WE’RE COPYING FOR THE HOLIDAYS

One of our favorites, NYTimes Food Editor Melissa Clark, demonstrates how she makes Thanksgiving her favorite celebration of the year.

 

THE POSTERS WE’RE PUTTING UP EVERYWHERE

Writer and restaurateur, Karen Lebowitz has created these long overdue (and quite frankly, gorgeous) “what to do” posters to identify sexual harassment as a work safety issue.

 

HOW TO RUN A CAMPAIGN FOR CONGRESS FROM A TAQUERIA

Alexandria Ocasio-Cortez, the youngest woman ever elected to congress, credits working in the food industry with providing her with the most tangible indicator of our social inequities.

 

PIES WORTH PINING FOR

Getting pastry inspiration (and hunger pains) prepping for our upcoming Fall Pie Workshop next weekend with Top Chef contestant Nini Nguyen!

 

THE DIWALI DESSERT WE’RE DROOLING OVER

Gajar Ha Kalwa, a beautiful blend of carrots and cardamom, may be replacing the pumpkin pie to satiate our sweet tooth this Thanksgiving.

 

THE FIX THAT MAY BE FORBIDDEN FOR THE UNDER 16s

Gen Zers in Europe may need to come packing their IDs when getting their daily dose of Joe, after Costa Coffee implemented a policy permitting them to refuse coffee to anyone under 16. 

 

THE RESTAURANT SERVING UP LAUGHTER

Actor and beloved former Daily Show correspondent Aasif Mandvi hosts his one man show “Sakina Restaurant” this Sunday, highlighting the story of an Indian immigrant trying to make his way in America.


 

T H E    C O O K    S P A C E    C R E W
xxx