Sauces
Last Saturday Grace-Marie was having her Autumn Kitchen Casserole Party at the Cooking School at Bristol Farms in Manhattan Beach…
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I am such a sucker for grill marks. There is something about them that makes my artist’s eye really happy…
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Do you remember last June, when I was making Pistachio and Goat Cheese Wrapped Grapes and I told you Kim,…
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I have really been enjoying this Spicy Korean Red Pepper Sauce lately. I have made a big container of it…
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I am so excited to be making Stuffed Zucchini Flowers with blossoms from my own garden! The garden babies are…
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If I was Italian, I might be calling this dish Pasta with Sunday Gravy. But I’m Norwegian, Danish, French and…
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For my Mango Madness #4, I present Mango & Chicken Kabobs with Mango Ginger Dipping Sauce and Green Tomatillo Rice.…
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A few years ago I ran across a cookbook with recipes from all the popular Korean restaurants in Los Angeles.…
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I’ve had this recipe for many years and really never thought about its origin, other than it was in my…
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I love lamb in all its guises. So when I ran across this Lamb & Shrimp Kabobs with Red Harissa…
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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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