For my Mango Madness #4, I present Mango & Chicken Kabobs with Mango Ginger Dipping Sauce and Green Tomatillo Rice. This would be perfect for your Memorial Day backyard party cooking on the grill. Or in the middle of winter when you need a reminder of summer and you can roast the kabobs in the oven,…
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Mango Madness #3 is Mango & Banana Salsa with Talapia, one of my favorite dishes using mangos. I could hardly wait to make this recipe, shoot it and EAT it. Sooo good. The bananas give this salsa a distinctive tropical Caribbean twist that enhances the flavor of the fish. I love the lime juice and cilantro…
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Ok, all you bacon addicts, this one is for you. I know you’re out there, because my BBQ Bacon-Wrapped Shrimp recipe has had the most pageviews of all the posts on my blog. If you do a Google search for Bacon Addicts there are 1,530,000 results. In fact there is a website called Baconaddicts.com that has…
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I can’t believe it’s been over a week since I spent a really fun three-day weekend at CampBlogaway in the Los Angeles mountains, seeing all my blogger friends, listening to blogging presentations and learning all about the sponsor’s products. Which were all food related and potentially blog-worthy. I came home with 4 big totes filled with…
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The other day I got an email from Frieda’s Specialty Produce Company asking if I would like to try some of their new little fancy purple Fiesole artichokes grown by Baroda Farms in Lompoc, California. Well, that was a no-brainer. Of course!! They were part of a promotion with Ralphs supermarkets and Maria’s Kitchen April 25…
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To help celebrate Cinco de Mayo this year, I thought I would cook up some tacos. But not just your simple ground beef, lettuce, tomato, cheese and sour cream. Oh no, I’m making sliced pork soaked in an achiote marinade and grilled with onions and pineapple. These grilled beauties are laid in a warm corn tortilla…
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A few years ago I ran across a cookbook with recipes from all the popular Korean restaurants in Los Angeles. Of course, I don’t remember the title now, but the recipes were really interesting with intriguing ingredients I had never heard of. One of the things I really enjoy is finding new ingredients and then cooking…
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I rarely crave chocolate. Not my thing. But about a week ago I got this yen for brownies. You know, rich, fudgy, dense, intensely chocolate. So I dug around for this old recipe of mine, and rediscovered it had whiskey poured over it. Whoa, I forgot about that part. But even better. So I went to…
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Have you ever opened a food magazine, seen a photograph of a dish and knew you had to make it as soon as possible or you’d die? That is what happened to me with this recipe from Saveur Magazine issue No. 127. I read the ingredient list and I was a goner, and on my way…
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Isn’t this an outrageous photograph? The size? The colors? The sharp focus? This photo is not about a recipe, although you could use the idea for a lovely tomato salad with an herb-y vinaigrette. No, my photo is about the lighting. Studio lighting with two 500W Eiko Photoflood lamps in 20″ soft boxes, one pointed at…
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I am writing my story about Corned Beef and Cabbage today, because on St. Patrick’s Day I was cooking, photographing and eating my Corned Beef. And no, I didn’t cook my Corned Beef before St. Patrick’s Day or last year so I could just re-post. Actually, I made my Corned Beef in anticipation of the leftovers,…
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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 file under Mexico. So when I came to write this post, I did a little research on Veracruz, its culinary and historical story. Veracruz is located on the east coast of Mexico on the bottom of…
Read the full article →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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