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603 Bergen Street
Brooklyn, NY, 11238
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JOURNAL

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COOK SPACE FRIDAY FEELS | The Benefits of Bagels and Other Stories

Info Cook Space

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Let’s face it, March can be a bit of a “meh” month. Be it because of the hangover from a fernet fueled February, the panic induced by a looming tax deadline or simply the inability to decide whether to don a turtleneck or a tank top on any given day, March is  a veritable strugglebus. Which is why we’re taking the time to work on being kinder to ourselves and each other, and are approaching April with a little more mindfulness (and a lot more major meals), treading with care as we navigate this transition from slush to (hopefully) Spring.

We hope that whatever closet you’re currently trapped in, trying to choose between fuzzy socks and flip flops, your weekend ahead is a healthy, happy and delicious one.


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THE BENEFITS OF BAGELS

We’ve long extolled the many ways in which our favorite spherical breakfast (though, from our Donut Making Workshop you’ll know it’s a close race) makes the world a better place but here’s further proof you should join us for our Bagel Baking class.

HOW LEADERSHIP SHOULD LOOK

Just ten days after the horrifying events at mosques across New Zealand, the nation’s Prime Minister Jacinda Ardern has taken action to ensure such a tragedy never occurs again. Brava.

EGG-HEADS ALL THE WAY

Whether we’re scouring the borough for them with Easter baskets in hand, or frying them up for brunch (or dinner, or snack…anytime really), we’ve pretty much always got eggs on the menu here at Cook Space. But if you’re still searching for a way to celebrate the day a special way, consider our Easter Feast on April 16th!

THE HARLEM HOT SPOT WE’LL HAPPILY HIT UP

We’re never ones to turn down a Fried Chicken Dinner, and there may be few better than those found at Charles’ Country Pan Fried Chicken on 132nd Street.

NEW MOON MAGNETISM

No matter how much we like to think we have a handle on things, we can admit we occasionally fall prey to the mayhem brought on by a Mercury in Retrograde. This past Wednesday marked the vernal equinox and, as we usher in a new astrological year, we’re looking toward our Women’s New Moon Intention Circle with The First House, to keep us a little more grounded, a little more sane, and a lot more connected through the new season to come.

THE NEWEST COOKBOOK IN OUR COLLECTION

Incorporating recipes from global powerhouses within the food world - from chef Eric Ripert to Ruth Reichl to Yotam Ottolenghi, 100 Most Jewish Foods is serving up some serious feels and much inspiration for our upcoming Jewish Comfort Food class.

WHEN IT COMES TO DIET, IS MORE ACTUALLY LESS?

New research suggests modern generations haven’t adapted biologically or psychologically to the quick and easy satiating options available in abundance, making the modern diet a greater cause of death and disease than either alcohol or tobacco.

ONE WOMAN’S JOURNEY TO WELLNESS +

On this week’s Second Life podcast, Sophia Roe discusses her love of cooking and her journey to true self-care, and how the bridge between the two has shaped her life irrevocably

WHAT’S NEXT IN OUR NETFLIX QUEUE

If our upcoming Japanese Street Food class is anything to go by, we love a good curbside chow down, and cannot wait for the new Chef’s Table spinoff centered all around Street Food.

THE COMEBACK WE’RE CHEERING FOR

After two devastating hurricanes, Puerto Rico is rebuilding itself with the help of chefs, farmers and food entrepreneurs.

CANDY WITH A KICK

As if we need an excuse to combine two of our favorite things, the creator of Jelly Belly is blending sugar and CBD in a new cannabis infused candy - for a full multi-course menu to get you feeling quite alright, join us May 16th for our Cooking with CBD class in collaboration with our friends at Pot D’Huile.




#lifebeyondtherecipe

T H E    C O O K  S P A C E  C R E W

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