new! our tasty times monthly email newsletter


It’s finally here! Deliciously designed, full of flavor and delivered fresh, hot off the press straight into your inbox every month. For those of you who have already signed-up, check your inbox, and for those of you still hungry for more from Cookinghow.com, subscribe today!

Here’s what our Tasty Times newsletter is all about:


Seasonal Ingredients. Every month, we’ll feature a special recipe made with the freshest ingredient(s) of the season that promises to be simple, yet elegant. These recipes will be exclusive to our newsletter and won’t be featured on our blog, so don’t miss out!


More ‘Favorite Things’. Every now and then, we come across something that we love, whether it be an awesome food find, a kitchen essential, hardware, or accessory, or some crazy food invention, and when we do, you’ll be the first to hear about it! So, in addition to what’s featured on our blog, you’ll have access to even more of our ‘favorite things’ for every food lover exclusively in our Tasty Times newsletter.


Our Wish List. As a chef/food writer/food photographer, there are definitely some cool stuff out there that I would love to have, but either 1. I can’t afford it or 2. it’s not all that practical. We update our wish list every month, depending on what interesting food products or services we happen to come across or read about. If you have items on your own wish list that you’d like to share with us, email us and we might just feature it in our newsletter!


Food News. Catch up on the latest food news that caught our attention and if you have big news to share, let us know! Every month, we’ll report back with the most unforgettable headlines and touching stories happening across the food world.


Designing, writing, and finally putting together our Tasty Times newsletter definitely wasn’t easy, but all the hard work paid off in something that I am very proud of and so excited to share with you! I hope you will find it useful, informative, entertaining, and really just fun to read ;)

yogurt panna cotta with balsamic strawberries

It seems like food photography is all the rage these days, and just about everybody who is anybody has become a food paparazzo in some form or another… whether it’s snapping photos at a restaurant or showing off our own food creations with a food blog (guilty, as charged). Somehow, though, the idea behind food photography has become an artful display of illusions and props… making food look good no matter what. What most of us assume as food photography is actually the clever works behind a food stylist. And while a food stylist may know a great deal about cooking, their main focus is not on making something taste good; it’s all about making it look good. Just the other day, I overheard a food stylist on a talk show giving pointers to food bloggers on how to make a cup of coffee look good on camera: soy sauce and foaming hand soap! Not exactly how I like my coffee =P

The truth is, most of the food we see on television or in food magazines aren’t exactly of the edible nature. Condensation on a glass of iced tea is actually spray-on corn syrup, ice cubes are made of acrylic, and that juicy steak with perfect grill marks has actually been sitting in oil for that extra shine and brushed on with colored glaze and piping gel. Now, it’s one thing when a food stylist has to go about making food to stay looking good for the entire time of shooting on a movie or commercial set, but for a food blog it seems to be sending the wrong message. After all, the reason why most of us spend time reading food blogs is because they’re about real people making real food… right?

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perfect boiled eggs

A simple delight and a classic food find, the boiled egg is to the culinary world as the little black dress is to the world of fashion: it’s one of those things that never seem to go out of style and for good reason! The incredible, edible egg is one of nature’s most finest foods, packed with protein and loaded with vitamins, minerals, unsaturated fats and antioxidants. And even with all that, a large egg only has about 70 calories… incredible, indeed!

Boiling an egg is definitely a no-brainer… if you can boil water, you can boil an egg. The trick is, though, boiling an egg to absolute perfection.

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frozen nougat with cherry coulis

When it’s the middle of summer and the sun’s out shining, there’s not a cloud in the sky, and the temperature’s climbing, I don’t know about you, but I definitely start screaming for some ice cream! Before culinary school, I had no idea making homemade ice cream was so easy… all it takes is some quality ingredients, a great flavor combination, and of course, an ice cream maker, which unfortunately for me, was the one thing I was missing =/

But, of course, I wasn’t going to let an ice cream maker stop me from enjoying a tasty frozen treat… no way! After all, where there’s a will, there’s a way, and this way turned out to be deliciously divine. Instead of incorporating air into the cream while it’s being frozen (which is essentially what an ice cream maker does), why not whip the cream first and then freeze it?

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cherry clafoutis

There are some days where I wake up in the morning in the mood to bake something and more often than not, it’s something sweet =) Today just so happened to be one of those days =P I looked in the fridge to check and see what I could make with stuff I already had at hand… eggs, milk, and cream were a given, but then, there they were, tucked away in the bottom drawer, my ultimate source of inspiration… cherries! We had devoured half a bag of the super sweet, fleshy stone fruit the night before, but there was just enough left for me to make one of the simplest French dishes ever to have a super fancy name… clafoutis!

Clafoutis is a French baked dessert (that my sister absolutely loves with brunch and a nice cup of cafe au lait) that is simply fruit, most notably cherries, arranged in a dish filled with custard batter. I know, it doesn’t sound like much, but the end result is so irresistibly wonderful that Anthony and I managed to eat half the clafoutis even before dinner, haha =P The other half is awaiting its fate in the fridge until tomorrow morning when we prepare brunch =D

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