KP Cooks
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I love bread in pretty much all of its forms. When I first learned how to make my own, I didn’t own a stand mixer, never mind a digital thermometer or kitchen scale. I enjoyed kneading dough by … more
My appreciation for asparagus took time to develop. I was a child of the 1950s, a time when vegetables were overcooked or canned. Hardly a winning combination for asparagus. Not to mention what … more
Just like a novel, reading cookbooks has been a lifelong love of mine. While my cookbook collection has diminished over the years, thanks in part to both the internet and a need to downsize, it is … more
As with most people who are good at eating, I also cook a bit. And like most of those people, there are a few things I cook well, more I do OK, and some I should never try again. more
The new year brings to many a promise of a new chapter, a turning of the page. Maybe a glimmer of hope for a better you and a prosperous new year for your family. more
For the uninitiated, cookie exchanges are a real thing, especially around the holidays. Dec. 22 this year is National Cookie Exchange Day, so there is plenty of time to organize. more
My dad hated rice. That and celery. He was a U.S. Navy ensign during the Korean War and spent a month on an ammunition ship getting ferried across the Pacific to meet his destroyer. more
Brandon and Alanya Vuysteke are a farming couple who have big plans for their property on the Key Peninsula. more
I am a cook who generally stays in her lane — keeping with the old tried and true recipes that have held me in good stead for decades, continue to work well, and have become second nature to … more
It’s August, and the blackberries are ripe. That pie in the oven is distracting you from the monthly newspaper. Gardens are ascending to the peak of their harvest season, and there are fresh … more
Dolly Parton and I go way back.   In the earlier 1970s, my siblings and cousins and I got ferried around a lot by one of our slightly older cousins in a sky blue Plymouth Valiant, the one … more
Brownies. It’s hard to remember a time when the thought of biting into one didn’t make my mouth water. Personally, I like mine dense and fudgy. Nuts are nice, but totally optional. My mom … more
While the calendar tells us summer is still a little way off, it’s never too early to plan ahead for the warm days we know are surely coming.  Thoughts of picnics, barbecues and spur of … more
Those of us who cook often find ideas for new recipes in a myriad of ways. Whether it is a classic food combination used in unusual ways, a fusion of two cultures or a mashup of family favorites … more
Valentine’s Day is fast approaching and the need to do something special for the person that adds light into your life can be overwhelming. You love them, and every year you feel like you must … more
I first encountered torta rustica at the Columbia City Bakery, located in my old Seattle neighborhood. In the pre-pandemic days, this was one of the items they offered by the piece. With a crust made … more
Nutrition guidance can seem near-ridiculous, ever-changing and easily dismissed. In mid-life I went back to college to study nutrition, it was years and years of chemistry and not too much about … more
As fall slip-slides away, our culinary attention turns to winter and the upcoming holidays. While we regretfully say farewell to summer foods (until next year), heartier dishes now take center stage … more
Two unique recipes that will scare your guests as they dig in for another bite. more
I don’t know why we called him Uncle Moose. He was my dad’s brother-in-law, his name was Murph, and he bore about as much resemblance to a moose as would a Methodist minister, which is … more
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