Category: Pasta



As COOK Magazine celebrates 20 years in print, I look back to my favorite eats. As a food magazine editor, I’ve probably gone to over a hundred hotel and restaurant invites.

Make Mine Merquez

I thought the spicy month of February is the perfect time to introduce a perhaps not as well known a sausage as its German, Hungarian and Polish counterparts, the Merguez. Unlike most sausages it’s...

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