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JOURNAL

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COOK SPACE FRIDAY FEELS | Feeding Through the February Freeze

Info Cook Space

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Though plunging temperatures have many hunkered down indoors, there’s little shelter from the media madness as we potentially bid a less than fond farewell to this administration’s third White House Chief of Staff and welcome anew presidential candidate to an already crowded race - between the cold and that chaos, it’s hard to tell whether our headaches are politically induced or a symptom of simple brain freeze.

Our remedy? Procrastinate as we do, by plowing through our pantry for divine inspiration as, with no more than a little imagination some bomb-ass basic ingredients, you can make a truly sensational supper, no recipe required to warm those winter bellies. And take comfort through this colds snap - though the bitter chill may wreak havoc on our toes and limit our sartorial choices to portable comforters and comical mittens, it appears it simply cannot penetrate our hearts.

Stay warm out there, friends

xxx

ROLLING WITH THE CHAOS

As January comes to a close, we’re reminding ourselves of the importance of“setting intentions”, as Gemma Ingalls and Roanne Adams of Apiece Apart do here.

MARCHING FOR MATZO

In preparation for our upcoming Jewish Comfort Food Class for Passover, we’re planning our tour of the city’s best spots for the perfect winter warmer,Matzo Ball soup

TWO DECADES OF DINER

Celebrating 20 years of the restaurant that ignited the food industry obsession with locally sourced ingredients, while serving up one of the best burgers in the business, to boot.

THE POT WE’RE PINING FOR

Vermicular’s Musui-Kamado, the Japanese cast iron pot that has caused a sensation abroad as the potential pot to eclipse the Dutch Oven, has arrived stateside as of yesterday.

EATING FOR THE EARTH AND THE EGO

The most sustainable diet for the planet and its residents requires just 0.5oz of red meat per day.

HOW THE “BY THE SLICE JOINT” MADE PIZZA THE PERFECT NYC FOOD

As we express our love for this statewide sample at our Pizza Making class  on Feb 13th,  we take a foray through the history of the famous fold.

A TALE OF TAMALES AS THE TIE TO ONE’S ROOTS

As we recipe test for our upcoming Latin American Cuisine class, Alexis Watts shares the recipes bonding her to her Mexican heritage.

WHAT WE’RE LISTENING TO

Getting our blood flowing with newly released “Moderation” before slowing it down with “Haunted House” from the fabulous Florence and the Machine.

MARIE KONDO ON THE ONE THING SHE REGRETS THROWING AWAY

And it’s something from her kitchen, of course.…

THE EGG-CELLENCE WE’RE CELEBRATING

We’ve got our breakfasts set for the next 80 days thanks to this four part series on the best recipes for our absolute favorite ingredient.

THE SUPERBOWL SNACKS WE TAKE SERIOUSLY

Because, let’s be honest, Sunday is about food, not football.

THE PROBLEM WITH PERFORMATIVE WORKAHOLISM

Despite diminishing the amount of open workplace indifference, has it become taboo to acknowledge that the #thankgoditsmonday sentiment doesn’t always ring true?

A TRULY TEMPTING INCENTIVE TO GO VEGAN

Jay Z and Beyonce have offered a lifetime’s worth of tickets to their concerts and shows, IF you commit to a life of plant based eating.

 

#lifebeyondtherecipe

T H E    C O O K  S P A C E  C R E W

xxx