All of us, at one time or another, have had food made from ground corn, be it cornbread, corn tortillas, tortilla chips, tamales or polenta. In my pantry there is a new kid on the block called pre-cooked white maize meal or “harina de maiz blanco precocida”, which is what I used to make my arepas.…
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Following Thanksgiving I had some great turkey leftovers. After the obligatory turkey, butter, salt and sourdough sandwich, which I look forward to every year, I needed to find something new and different to use them up. I also had a lot of celery left from making the stuffing. I had apples and pecans on hand.…
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If you love almonds, these bars are going to light your fire. Seriously. They have the most saturated almond flavor of any food item I have ever encountered. That is why I called them Almond Fantasy, because they are beyond reality, beyond any other everyday almond flavored thing you have ever eaten. They are made with…
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When green plantains started showing up at my grocery store about 10 years ago, I was totally fascinated. I had no idea what they were, except they looked a lot like green bananas. Then I happened to eat dinner in my local Cuban restaurant, and fried plantains were part of the accompaniment for the pork roast…
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Happy New Year Everyone! I hope 2014 was as great a year for you as it was for me and Cook & Be Merry. For everyone who visited my blog, Thank You. And to all my great commenters, you are the absolute best! You make my day and make my blog so much more interesting. I…
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Happy Holidays everyone! Thank you so much for all your visits and comments over the past year. They have meant so much to me. You are the best! I hope you have great times with your family and friends this coming week, and of course, wonderful food. That’s what life is all about, right? Delicious food…
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The original reason for making these chocolate shards was to embellish the top of the Grasshopper Cream Cheese Pie that I was planning on making. I wanted something on that pie that was sort of a show stopper and really photogenic. My fantasies were just pie in the sky, you might say.
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As part of my holiday baking this year, I decided to make a pie with a chocolate wafer crumb crust. The kind where you crush the wafers, add melted butter and press them into the pie plate. The pie was a Grasshopper Cream Cheese Pie and I was really excited to make it. I went to…
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One of the great things about the holidays is family, friends and neighbors come to visit. Not all are coming to dinner, maybe just an afternoon visit. These Cheddar Garlic Crackers are such a great idea for noshing, especially since you can make them ahead of time and just whip them out of the fridge when…
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As Thanksgiving is rapidly approaching, I am finalizing my chosen side dishes and making my shopping list. I decided on this brussels sprouts dish, because I thought it would be a nice color contrast to the Roasted Carrots & Parsnips I will also be serving. I discovered this dish in a Food & Wine magazine from…
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Thanksgiving is almost here! Thanksgiving is almost here! Yeaaaaa! If you’re like me, this is your most favorite meal of the year. That may be intensified by the fact that we only eat it once a year, and the build-up and anticipation add to its wonder and perfection. For me, I could go with just the…
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I have really been enjoying cooking and eating Korean food lately. I am totally smitten with the red pepper powder (gochugaru) and red pepper paste (gochujang), and Dak Galbi is one of my most favorite recipes of all time. Recently I decided to make my Dak Galbi even more authentic by adding Perilla leaves; however, they…
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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