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Artisan Cheese on the Farm Artisan Cheese on the Farm
When Rebecca suggested we do a story revolving around cheese, I think she was surprised with my (over) enthusiasm. Years ago as a college student living in France, I developed a real taste for great cheeses. Every evening after dinner, the cheese plate would arrive with what I thought were the most delectable morsels in the world. The light bulb went on! Since then, I have learned that other great cheeses grace the planet. And more and more of them are here in our own backyard.
5:02
By: Cooking Up a Story - Affiliate
How to Use Fresh Berries to Make Sauces How to Use Fresh Berries to Make Sauces
It's berry season once again and for those who may be looking for new recipe ideas to highlight the summer season. Jack Campbell aka Chef Jacques, offers up some of his berry creations. They range from quick sauces to simple dessert ideas - all easy, delicious and fun.
4:36
By: Cooking Up a Story - Affiliate
How Apple Cider Is Pressed How Apple Cider Is Pressed
All it seems you need to make apple cider is a variety of apples and an apple press. In this video, Bill Cepurna demonstrates how to press fresh, tasty apple cider at a special event at Abernathy Elementary School in Portland, Oregon.
1:20
By: Cooking Up a Story - Affiliate
How to Make Cashew Shortbread Cut-Out Cookies How to Make Cashew Shortbread Cut-Out Cookies
The kids are home from school, boredom levels rise, what to do? Cookies! Caitlin Daniels of Two Tarts Bakery, gives us another idea how to have delicious fun with some of our favorite cookie cutters.
6:25
By: Cooking Up a Story - Affiliate
Organizing a Food Swap Organizing a Food Swap
Bethany Rydmark shares some of her thoughts about the Food Swap event she has created for local foodies at the Branch and Birdie store in southeast Portland, Oregon.
0:58
By: Cooking Up a Story - Affiliate
Using Fondant for Cake Decoration Using Fondant for Cake Decoration
Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant.
4:55
By: Cooking Up a Story - Affiliate
Artisan Cheese Maker Talks About Her Bloomy Rind Varieties Artisan Cheese Maker Talks About Her Bloomy Rind Varieties
Pat Morford has been raising goats on her farm for many years. Her dive into becoming an artisan cheese maker was a logical extension of her goat farming. The secret of great cheese comes from the original quality of the milk. The goats that Pat raises are fed on her own pasture, and great care is given to ensure their health, and natural lifestyle.
1:38
By: Cooking Up a Story - Affiliate
How to Make Artichoke Pesto How to Make Artichoke Pesto
Want to put a chunky twist to pesto? This not only adds a new flavor, but also a great texture to this sauce that originated from Italy. Try it on pasta, bruschetta, seafood, or even as a condiment!
14:53
By: Cooking Up a Story - Affiliate
How to Barbecue Championship Ribs How to Barbecue Championship Ribs
Terry Black shows you how to prepare and grill Championship ribs.
7:41
By: Cooking Up a Story - Affiliate
How Factory Pies Are Made How Factory Pies Are Made
Those frozen pies that seem to fill the supermarket frozen display bins, where do they come from, and how are these frozen fruit pies made. We discovered one company, the Willamette Valley Fruit Company, in our own backyard that processes fresh picked berries, and within hours, the fresh berries are frozen, and made into frozen pies for shipment.
2:51
By: Cooking Up a Story - Affiliate
How to Make Fresh Pumpkin Meat Pie How to Make Fresh Pumpkin Meat Pie
Larita, from Schlichting Century Farm shares her first-hand knowledge of pumpkins, and how to turn raw pumpkin meat into ingredients for making delicious home made pumpkin pie. As you can see, both types of pumpkins, Cinderella and Ghost, also have fresh seeds that can be roasted, and eaten. Check out this recipe for making Roasted Pumpkin Seeds.
2:09
By: Cooking Up a Story - Affiliate
How to Make a Cheese Platter How to Make a Cheese Platter
This simple to make cheese platter may provide just the right decorative, and tasty augmented cheeses to delight your guests.
6:00
By: Cooking Up a Story - Affiliate
The Making of the Eau De Vie Pear Brandy The Making of the Eau De Vie Pear Brandy
Eau De Vie, the French word meaning water of life, is a spirited drink produced from the distillates of fermented and mashed fruit. Steve McCarthy began a long quest to produce a world-class pear Eau De Vie, and turn it into a profitable business.
5:45
By: Cooking Up a Story - Affiliate
How to Make Twice Baked Irish Potatoes with Stout Onions and Kale How to Make Twice Baked Irish Potatoes with Stout Onions and Kale
First, Ivy Manning visited with Shari Sirkin, of Dancing Roots Farm, and learned more about kale. Now it's time to take that kale into the kitchen and create something delicious and easy to make, with ingredients that are commonly found in most kitchens!
11:55
By: Cooking Up a Story - Affiliate
Mark Bittman on Western Diet and Veggie Intake Mark Bittman on Western Diet and Veggie Intake
In Part 2 of this Cooking Up a Story: Food News interview, Mark Bittman, best-selling food author, and New York Times Columnist, lays out the central tenet of his life's work as a food writer, and home cook. The minimalist view that we need to eat substantially more plant based foods, and consume substantially less animal products than what currently defines the typical Western diet.
7:03
By: Cooking Up a Story - Affiliate
How Brad Learned to Cook How Brad Learned to Cook
Place 3 teenagers in a small kitchen, one being the cook, add a dash of understatement; a measure of serious resolve; 2 cups sass and good natured razz, and you get: Brad Can Cook.
3:39
By: Cooking Up a Story - Affiliate
How to Make Summer Squash Stuffed with Rice How to Make Summer Squash Stuffed with Rice
Linda Sawaya demonstrates a recipe from her cookbook, Alice's Kitchen to make her summer squash recipe.
6:40
By: Cooking Up a Story - Affiliate
How to Make Gourmet Mac and Cheese How to Make Gourmet Mac and Cheese
Jack Campbell demonstrates how to transform the ordinary Mac and Cheese dish into a savory delicacy.
5:25
By: Cooking Up a Story - Affiliate
How to Can Fresh Pears How to Can Fresh Pears
A thorough step by step demonstration how to can fresh pears from a retired home economics instructor.
5:17
By: Cooking Up a Story - Affiliate
How to Make a Dungeness Crab Salad How to Make a Dungeness Crab Salad
Chef Stu Stein demonstrates how to make Dungeness Crab salad with fennel spice and curry mayonnaise.
9:09
By: Cooking Up a Story - Affiliate
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Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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