There are several staples in my fridge, apart from vegetables: milk, eggs, plain yogurt, and quark, or as a back-up, ricotta. I must have picked that up from my mom, who always has a jar or two of quark handy. Quark or ricotta, they are different, but can often be used interchangeably in dishes, sweet or savory. There options are many and the two all-time favorites quark or ricotta-featuring dishes in our house are Quarkauflauf, which you have heard me talk about, and Malfatti. What, you might say? Read on and you’ll find out. Come and cook with us! Continue reading “Ricotta to Riches”
Month: March 2014
Butter is Back
In case you have not yet seen today’s NYT Opinion piece by Mark Bittman about butter. Here it is! And enjoy the delicious news, at least until research proves it wrong. All in moderation, I guess…
Why did the Chicken cross the Road? To find the Lemon
There are few things that make me happier than a good breakfast, at least when it comes to all things food. And while I love the Tyrolean bread, butter and honey approach to starting your day, changing up the menu by adding a few savory dishes is a welcome change, particularly when these items come in the form of a nice bowl of tasty soup warming you from the inside out. Our latest favorite is avgolemono soup, hailing to us all the way from Greece. Long live this simple and delicious start to the day. Come and cook with us!
Continue reading “Why did the Chicken cross the Road? To find the Lemon”
All Fans Wanted
I’m thrilled to let you know that our blog has been named one of 2014 Food Blogs for voiceBoks, a informational site for all things parenthood. We know we’re already in the Top 50. Now you can help us get to the Top 10 by voting for Come and Cook with Us! In return, we promise to continue to provide you with delicious recipes and lots of inspiration on why cooking is best!
As you know, Come and Cook with Us has been our passion for over three years now and we’d love any help we can get to spread our word in an overly crowded food-blogging world. So every bit of publicity counts.
If you like our blog, please show your support and head over to VoiceBoks’ voting site HERE and click on the little heart icon next to Come and Cook with Us. It’s easy and fast, no registration needed. We’d be very thankful and send you lots of good kharma for your help in pushing us to the Top 10 which, in turn, would make us more relevant and effective in connecting with readers like you, who share our passion for food.
What are Acidic and Alkaline Forming Foods?
Would it surprise you that lemons aren’t acidic but sugar is? When it comes to measuring the impact of our daily diet on the pH level of our body, particularly our blood, then that’s exactly the case. Our blood is alkaline; and our body continually strives to balance its pH. This can have a significant impact on the rest of our body which is why this week’s post is designed to shed some light on the pH level of our blood and why that matters. Come and cook with us! Continue reading “What are Acidic and Alkaline Forming Foods?”
Come and Cook with Us 