Sauces
The other day I was looking around my pantry and fridge for something to make for dinner that didn’t take…
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Stone fruit and corn on the cob are piled high at the market now, celebrating the last soft days of…
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Romesco, Romesco. Wherefore art thou, Romesco? Oops, I was getting a little silly there. I’m over it now. Continuing on…
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These Panuchos have been on my bucket list of recipes for over three years. They were on the cover of…
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This recipe has been a total inspiration for me. It’s little Duchesse potato bites with the spicy smokey dipping sauce…
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When green plantains started showing up at my grocery store about 10 years ago, I was totally fascinated. I had…
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If you have been following along with my story, you know I moved into an apartment last January. I looked…
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About a month ago I showed you how to make your own gyoza wrappers, and then I left you hanging.…
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In my experience, there are two kinds of beef people. On one side of the spectrum are the rare or…
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“Croque-Madame” Brunch Gratin was the entree recipe for the Easter Family Brunch class at Grace-Marie’s Kitchen at Bristol Farms in…
[click to continue…]Welcome to Cook & Be Merry
Hello! My name is Lynne Hemer, and I am a woman obsessed with food and cooking, in search of new, unusual, exotic, and sublime ingredients and recipes. I love reading cookbooks, taking cooking classes, going to restaurants, photographing food, and blogging about it all! I hope you enjoy my website as much as I enjoyed creating it.
Feel free to contact me at lynne@cookandbemerry.com
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