Cook's Book

05/18/2013 02:00 PM

9 views

Perfect For a Picnic: Coconut Custard Cups

Ever play the picnic game when you were little? You know, “I’m going on a picnic and I’m bringing…” Of course you did. The way we played it, the thing you brought always had to begin with the first letter of your name. So let’s play. I’m going on a picnic and I’m bringing…coconut custard cups! Oops, I guess I lost the game. But I do have the cutest and most convenient desserts at the picnic. Can I

Cook's Book

05/09/2013 11:51 AM

5 views

Risotto Balls

I’m not usually one to toot my own horn, but I’m just going to say it flat out. I think that my risotto balls are the best. Toot toot!These risotto balls are famous (at least in my family) and I make them a lot, especially on holidays. One of the main reasons why I've held back on posting about them is that I never really had a set “recipe.” I simply make a standard risotto, and then, as

Cook's Book

04/19/2013 01:37 PM

12 views

A New Kind of BLT

BLT. Three little letters that represent one hugely popular and perfect sandwich combination: bacon, lettuce, and tomato. An arrangement of ingredients that when done right, strike an idyllic balance between savory, crunchy bacon, and juicy, crisp vegetables. With a thick schmear of mayo on nicely toasted bread, it is my diner go-to. Now who is the genius that threw together such a masterpiece? I

Cook's Book

04/07/2013 09:59 PM

5 views

Grandma's Icebox Cake

My Grandma’s icebox cake is a classic. For as long as I can remember (and long before that), it’s made its much-anticipated appearance at many a birthday party, barbecue, and celebration over the years. Made up of layers of graham crackers and pudding, sometimes she makes it with chocolate and vanilla pudding, other times just chocolate, but always with a tub of Cool-Whip on the side. A Napoleon o

Cook's Book

03/15/2013 10:43 PM

6 views

Cheddar Beer Soup

The beloved and notoriously no-holds-barred Mrs. Julia Child once said: “I enjoy cooking with wine. Sometimes I even put in the food I’m cooking.” It’s a well-known quote that you might likely find painted on a novelty plaque hanging in someone’s kitchen. In the case of this soup, I can say the same thing about beer. Why not? It is Saint Patrick’s Day weekend, after all.I just recently finished re

Cook's Book

02/20/2013 11:21 PM

6 views

Handmade Gnocchi and Balsamic Braised Beef

I haven’t been feeling very inspired lately. Even the kitchen, my happy place, has felt just a few steps too distant. I just haven’t been motivated. Maybe it’s a little bit of the winter blues; maybe it’s a little something more. When it comes to cooking, I've been preoccupied, plain lazy, and full of procrastination. You know the feeling. Just, blah.I’ve wanted to do a gnocchi post for

Cook's Book

01/25/2013 02:09 PM

10 views

Couscous Cakes

There are crab cakes and corn cakes, rice cakes and potato cakes, zucchini cakes and funnel cakes, hot cakes and chocolate cakes; but have you ever tried couscous cakes?In this completely customizable, quick recipe, cooked couscous is mixed with a few favorite ingredients, an egg, some flour, then formed into patties and pan fried for a side dish that is fun and flavorful. If you like couscous as

Cook's Book

01/15/2013 01:00 PM

12 views

Cooking Vegan

It’s January, and you know what that means. It’s time for all of us to start getting healthy. Time to start hitting the gym and eating better. Yep, it’s a new year, a new you! Up until next month when you forget all about your resolutions.In the spirit of ambition, this month I’ll be featuring a few good-for-you recipes that will make sticking to your “get healthy” goals a little easier. I hope th

Cook's Book

12/17/2012 10:19 PM

29 views

It's a Marshmallow World in the Winter

When it comes to Christmastime coziness, what could be better than a steaming cup of hot chocolate with marshmallows? A steaming cup of hot chocolate with homemade marshmallows, that’s what! And maybe some whipped cream, too.I don’t know what Christmas is like in places with warm winters like California or Hawaii, though I imagine it involves surfing Santas wearing Hawaiian shirts. Man, I’d like t

Cook's Book

11/26/2012 12:17 PM

10 views

Green Bean Casserole Makeover: Green Bean Poutine

Green bean casserole—you can love it or you can hate it, but you can’t ignore it. In its most classic form, the iconic muddle of frozen green beans, cream of mushroom soup and crispy French onion strips has been making an appearance on holiday tables for years. This month, the 5 Star Makeover Group was tasked with giving the famous recipe from the back of the soup can a well-overdue new look.I fir

Cook's Book

11/03/2012 06:47 PM

10 views

Chocolate-Covered Apples to Ease the Pain in Sandy's Aftermath

I hate to dwell on the negative and would rather just talk about happy chocolate-covered apples, but I’d be remiss to ignore Hurricane Sandy. I’m sure you’ve all seen it on the news—the intense flooding, totaled cars, wind damage, and in many cases, complete destruction caused along the East Coast in the wake of the rare forces of nature that combined to create what was deemed to be the perfect “F

Cook's Book

10/23/2012 02:02 PM

18 views

Fall Comfort Food: Butternut Squash Risotto

A large Japanese maple tree stands on my front lawn with leaves that slowly fade from green to a beautiful bright shade of orange in the fall. Outside of my bedroom window, I can see the top just beginning to make its transformation. Every year I watch as it becomes more vivid and even more breathtaking with each day. To me, it is a picture-perfect vision of autumn. At the end of its cycle, when t

Cook's Book

10/16/2012 12:03 PM

10 views

Chocolate Spider Webs

With Halloween creeping up on us, here’s a delicious treat that’s not at all tricky to make. Mini devil’s food cakes topped with chocolate spider webs are a fun project that you won’t mind getting tangled up in.Chocolate lovers, these devil’s food cakes are for you! With lots of cocoa powder and coffee in the batter, they are dense, rich and super chocolaty. If you’re not a huge fan of rich chocol

Cook's Book

09/18/2012 07:26 PM

34 views

Lemon-Lime Bars

I know, I’m a little late with this. But who says lemon bars should only get their glory in the summertime? Maybe you’re like me; when the summer comes to a close, I will deny and put off the inevitable for as long as I can, every day willing the season to last just another day. But of course, the mornings get chillier and the nights end earlier. Mother Nature wins again.Like going out without a s

Cook's Book

08/26/2012 05:33 PM

20 views

Tea Cakes Fit for a Princess

I love a good tea party. With fancy tablecloths, clinking silverware, chitchat and tiers of tiny cakes and finger sandwiches, they are how little girls pretend to be ladies, and often how grownups pretend to be, too. I hosted a tea party for the ladies in my family a couple of years ago, which we still talk about today. So I loved finding out that that “tea party” was this month's theme for t

Cook's Book

07/23/2012 08:16 PM

26 views

Fried Feta Cheese with Fig and Brandy Jam—Opa!

Saganaki—it sounds to me like some kind of sushi, but it’s Greek. Meaning, “little frying pan,” saganaki refers to a number of Greek dishes that are cooked in just that. Among all different kinds, there’s shrimp saganaki and sausage saganaki, but the most popular—and it’s not hard to see why—is cheese saganaki. Oh yes, it’s fried cheese, and I’m not talking mozzarella sticks.Cheese saganaki is a t

Cook's Book

07/14/2012 12:42 PM

23 views

Chorizo Mac and Cheese

It is as excessive, indulgent and downright delectable as it sounds. Finely chopped smoky, spicy chorizo sausage is cooked to render out the fat, which then serves as the base for a rich and gooey cheese sauce of melted Parmigiano Reggiano, Cheddar and provolone cheeses. The sauce cozily blankets perfectly cooked pasta, hiding the pleasant surprise of tasty chorizo bits inside. And what would a pr

Cook's Book

06/26/2012 09:41 PM

20 views

Watermelon Gazpacho

When it comes to warm weather fare, there’s isn’t much as refreshing as a bowl of cold soup. It’s a great choice for a light lunch, and an even better introduction to a warm summer night’s dinner. Because it is a seasonal dish, I find that it is best enjoyed “in” the season, al fresco on a patio or deck, or even just with the doors open.We all know gazpacho; the tomato-based raw vegetable soup is

Cook's Book

06/17/2012 09:48 PM

21 views

In the Kitchen with Karl Ehmer

I was recently given a generous amount of Karl Ehmer products to try. For those who are unfamiliar, Karl Ehmer is a brand of high-quality meats, specializing in sausages, smoked meats, and deli meats. They make a number of great products, but are most well known for their superior sausages. Following the standards of traditional German recipes, Karl Ehmer’s artisanal approach to their products pro

Cook's Book

05/29/2012 09:48 PM

20 views

Mango Paradise

Picture yourself in a tropical paradise lounging in the sunshine beside crystal blue water. The light salt water breeze brushes gently through your hair, as you drink out of a coconut, your feet buried in the warm white sand. Peaceful and serene; there is not a sound but the waves drifting over the shore, and maybe some steel drums playing in the distance. Welcome to Marishky—your island escape.Di

Cook's Book

05/14/2012 12:16 AM

29 views

Dining in New Orleans

?I knew I loved New Orleans long before I ever got there. Before I ever strolled the colorful streets of the French Quarter, before I ever caught a set of Mardi Gras beads, and before I ever tasted a muffuletta sandwich, I had fallen in love with just the idea of it. Intrigued by the culture, spirit, and especially the food that the city is known for, New Orleans had long been on the top of my men

Cook's Book

05/05/2012 12:54 AM

26 views

Homemade Flour Tortillas for Cinco de Mayo

Happy Cinco de Mayo!To celebrate, I wanted to share with you a recent video I made for grandmaskitchen.com on how to make homemade flour tortillas. Towards the end of the video, I also demonstrate how to use the tortillas to make vegetable quesadillas.Prepared from a short list of common ingredients (flour, shortening, salt and water), you won't believe how easy tortillas are to make from scr

Cook's Book

05/03/2012 12:24 AM

20 views

We All Scream For Ice Cream

Cook’s Book is featured on the blog, Rhapsody à la crème. Visit to read the interview and to see some more fun pictures!The author of the blog, Tricia, is one of my old friends from high school. She’s a talented fashion illustrator who blogs about clothes, trends, the fashion world and other fashionable things like her cool designer internships, food, and me! Ok, whatever. But you have to admit, I

Cook's Book

05/01/2012 10:50 PM

23 views

Upcoming "Restaurant Wars" Challenge

For the months of April and May, The Five Star Makeover cooking group, hosted by Lazaro Cook's and Five Star Foodie, is going to be doing an exciting Top Chef-style “Restaurant Wars” challenge. Unlike in past months where members of the group work individually on creating interesting and gourmet dishes based on one specific food or cooking style, this time we are working together in

Cook's Book

04/15/2012 11:21 PM

20 views

Cooking with Michael Symon

In the foreword of Michael Symon's Book, Live to Cook, Bobby Flay writes, “Michael Symon is cooking…that means the aroma of sizzling pork is in the air!”Last week, I had the opportunity to spend an evening cooking and dining with celebrity chef Michael Symon, and as nothing less would be expected from a chef with the words “Got Pork” tattooed over his heart on a banner carried by two piggy angels,

Cook's Book

02/23/2012 09:05 PM

25 views

Beet Juice, Beet Juice, Beet Juice!

While I have been cooking up some good dishes lately, I unfortunately haven’t been able to find the time this month to blog about them. I am taking the time to share with you my creation for this month’s 5 Star Makeover challenge, featuring beets as the star ingredient. It’s funny how a deadline can push you to get things done that you otherwise might write off on your own watch. Thomas Jefferson

Cook's Book

01/25/2012 11:15 PM

33 views

Meatloaf Meatballs

Ever since my hands could roll, they’ve been rolling meatballs. They are the first food that I ever learned to make. When I was a little girl, my mom would pull a stool up to the counter and I would help her to roll the meatballs for Sunday dinner’s sauce. One by one, I would follow her lead and try to make them as perfect as I could. As we would line the meatballs up on the counter, she woul

Cook's Book

01/12/2012 08:20 PM

24 views

Tapping into Tapas

A few years ago, I purchased a tapas cookbook that I found on sale at the book store; it wasn’t a New York Times best seller and it didn’t carry the name of any big time chef or television personality, but it stood out to me (though they tell me I shouldn’t, I can’t help but to judge (actual) books by their covers—especially when there is a pretty picture of food on the cover). Boring story, I kno

Cook's Book

12/23/2011 12:22 AM

32 views

Soft & Chewy Gingerbread Men

Decked with friendly smiles and swirls of snowy royal icing, gingerbread men are an iconic symbol of the holiday season. The deep molasses flavor of gingerbread is warm and festive in itself, but the spiced aroma of a freshly baked batch, and the familiar sugary designs on the doll-like cookie cutouts are what truly make it feel like Christmas.Though it always looks so appealing, the problem with

Cook's Book

12/04/2011 12:39 PM

34 views

40 Clove Garlic Chicken

I know what you’re probably thinking. “Forty cloves of garlic? That’s a lot of garlic!”Yes, forty whole cloves. Seems like a whole lot of bad breath, a whole lot of peeling, and a whole lot of time trying to get the smell off your hands. At least, that was my first reaction. The sound of having so much of this one particularly pungent ingredient could either turn you on or off. At first glance, it

Cook's Book

11/20/2011 10:34 PM

31 views

Soup's Still On; Mexican Meatball Soup

Two weeks of soup for you. I guess it’s a testament to just how much of it I’ve been eating. It is that time of year, and I just can’t help myself. Not only have I been making a lot of soup lately, but it seems to be a reoccurring lunch theme as well. A nice cup of soup warms me up, pretty much satisfies my hunger for the rest of the day, and it’s cheap!I heard Dr. Oz saying on the radio the other

Cook's Book

11/11/2011 09:05 PM

41 views

Soup's On

Everyone always asks me, what is your specialty? Or what is your favorite thing to cook? I’ll usually reply with something like, “I enjoy cooking more than baking” or “I just like being in the kitchen.” I don’t give a straight answer because I don’t have one. Mostly, I’ll simply answer, “everything.” But one thing I will say, when it comes to my favorite things to cook, soups are at the top of my

Cook's Book

10/26/2011 11:24 PM

27 views

Tailgating with Beer-Braised Sausage

I am not into football. I don’t know how to play, I watch it and I have no idea what is happening. One thing that I do know about football, are game day snacks and foods: wings, pizza, melted cheese, bacon, dips, grilled meats, and lots of beer to wash it all down. Yup, it’s the kind of stuff that makes you feel proud to be an American.Apparently, it is the beginning of football season, and to cel

Cook's Book

10/23/2011 12:41 PM

27 views

Addicted to Crack...Pie

My name is Marisa, M-A-R-I-S-A, and I’m addicted to Crack Pie.I had heard about how great it was; the oddly, but soon-to-be discovered, aptly named confection of David Chang’s famous Momofuku Milk Bar bakery was talked about on the streets and in the media as outrageously delicious and indescribably addicting by all those who’ve gotten a taste. “Just one bite” they all said, one bite is all it tak

Cook's Book

10/15/2011 03:39 PM

34 views

Apple, Bacon, Cheddar, Maple Pie

When you think about apple pie, what are some of the first things that come to mind? Perhaps it brings out thoughts of waving American flags, fireworks and memories of smiling grandmas in their aprons; or if you’re like me, hungry behemoth visions of nothing but a big fat slice of pie with vanilla ice cream slowly melting over the top—with only one spoon. How dreamy…I don’t know about you, but one

Cook's Book

09/28/2011 08:17 PM

34 views

Filling Up on Chocolate and Red Wine

Transcending the limits of place and time, food can take us anywhere we want to be, all while sitting stationary at one single table. It can be our roundtrip passport to all of the countries and places in the world, or the time machine back to our great-grandmother’s kitchens; and sometimes, food can even be our spaceship, shooting us far beyond the surface of this earth like an express ticket to

Cook's Book

09/18/2011 11:03 PM

47 views

Focaccia Bread + Tomato Confit = Love

The term “confit” usually describes a meat that has been slowly poached and preserved in its own fat. You have probably seen or heard of goose, pork, or the most common, duck confit. When this method is applied to meats, the result is melt-on-the-tongue tenderness. But this word can also be used to describe vegetables that are prepared and stored in oil in a similar way. Tomatoes are a perfect exa

Cook's Book

09/10/2011 06:34 PM

43 views

Brownies Have More Fun

There’s nothing quite like a homemade brownie to give sight to all that is right in the world. No matter if you prefer them chewy and dense or soft and cakey, the rich chocolate center of a freshly baked brownie can lighten up the worst of days and make the best ones even better.With the addition of both chocolate and peanut butter chips, this Hershey’s brownie recipe pays delicious homage to the

Cook's Book

09/04/2011 11:31 AM

51 views

Olive Oil: The Wonder Fat

Olive oil is a many splendored thing. Did you know that when taken in the proper dosage, extra virgin olive oil can be as good a dressing for you as it is your salad? Rich in vitamins and antioxidants, its various properties have been found to help prevent a myriad of ailments from hangovers and wrinkles, to heart disease and certain kinds of cancers. Here is an article I wrote that was recently p

Cook's Book

08/25/2011 12:05 AM

52 views

Grilled “Ratatouille” Pizza

I’ve had a lot of different food jobs; from my first to my current, normal to abstract, I’ve always worked in the field in some way. From country club server and kitchen extern to restaurant cook, food shopper and beyond, there’s been a little bit of just about everything in my culinary-laced work history.Perhaps the most desperate and thankfully short-lived job for me was working at a kids’ cooki

Cook's Book

08/13/2011 08:30 PM

58 views

Greek Salad Bites

My favorite way to eat hummus is straight up as a dip with pita chips. It is so addicting. I usually prefer to make my own as it gives me the freedom to add as much or as little lemon juice or tahini paste as I like. And it’s so easy—with just few quick pulses in the food processor, you’re done.In the past, I’ve tried store brand hummus and have never really been happy. As with any pre-made produc

Cook's Book

08/07/2011 01:21 PM

34 views

Lucky Lavender Ice Cream

I like everything about lavender; the color, the smell, the taste; even the word “lavender” itself sounds elegant and poetic. The blue-purple shade of its buds is one I’d choose to paint a room with, and the sweet, clean notes of lavender’s perfume attract me to any soap or candle that holds its scent. When it comes to the gentle aromatic taste of lavender, the immediate and best idea that comes t

Cook's Book

07/29/2011 01:56 AM

55 views

Short and Sweet: Carrots and Roasted Beet Salad

Long story short, I just got all my wisdom teeth yanked. I’m finally starting to snap out of the very unpleasant anesthetic aftermath and painkiller fog and am slowly but surely picking my butt up off of the floor, where it has been dragging for the past couple of days.Whether or not you needed to know all that is debatable, but it does explain why I’m keeping this post to the minimum. Plus, I jus

Cook's Book

07/24/2011 12:24 AM

28 views

Sour Cherry Shortcake, Goat Cheese Cream on Top

Since I have so many great photos, I’m going to do things a little differently with this post. With only a few poetic words, I’m going to tell my story through images--like A Cook’s Book picture book. How artsy of me, I know. A short explanation of the dish follows. Farmers’ market finds were this month’s theme; Make whatever you can with whatever you see. hosted by 5 Star Foodie & Lazaro Cook

Cook's Book

07/16/2011 09:12 PM

70 views

Grilled BBQ Pizza

As if good old oven baked pizza is not delicious enough, there is also grilled pizza.Stepping into the pizza arena with flames blazing, the ingenious grilled pie makes its mark, “one upping” the classic slice with its smoky essence and char striped crust.The best part about grilled pizza is that it can easily be made at home, cheap and for no trouble at all. Conveniently at the helm of y

Cook's Book

07/10/2011 12:51 AM

67 views

Nuts about Peanut Butter Ice Cream

Peanut butter ice cream is my latest obsession.I’m pretty much always craving ice cream, but lately it’s been all about the peanut butter variety, and I know exactly what got me started on this kick.It all began not too long ago when I first tried the creamy peanut butter ice cream flavor at Five Pennies Creamery in Rockville Centre, New York. The old-fashioned style parlor makes all of their ice

Cook's Book

06/23/2011 05:40 PM

37 views

Cook’s Book One Year Blogiversary!

One year ago from Tuesday I clicked “publish” for the first time; and just like that, Cook’s Book was born.I finally decided on a name, created a bookish header, set up the layout and found the perfect background for my blog. It was everything I had pictured; but before I could go live there was just one finishing touch that needed to be completed.Ponytail to the side, head buried in recipes, the

Cook's Book

06/17/2011 08:03 PM

59 views

Pierogi!

Ok, let’s talk about these delicious pierogi that I made.I’m sorry, I mean, perogi.Wait, no, pyrogy?Um, pirogi?…Pyrohy!??Hmm…There’s got to be a way to settle this conundrum. I know!Eenie, meenie, minie, mo, I pick, “pierogi” by the toe!Ugh, I’ve never seen a word with so many freaking different spellings. If you put the “I” before the “E” or a “Y” in the place of the “I,” it doesn’t make a differ

Cook's Book

06/11/2011 11:11 PM

38 views

Melon Prosciutto Salad

The combination of prosciutto and melon is proof that sometimes, there is a happy medium.The marriage between thinly sliced dry cured pork and ripe juicy melon is an epic pairing of perfectly balanced proportions; sweet and salty, fruity and fatty; they meld together on the palate to form a deliciously contrasted and irresistible cocktail.You’ll typically see melon wrapped in prosciutto; this reci

Cook's Book

06/04/2011 04:10 PM

82 views

Gotta Have Some Hot Stuff

Barbeque season is finally here.Or should I say cookout? Barbeque, cookout, grill fest—whatever you call it, the season is here to eat outside. Out in the sun, our backyards become dining rooms; where between laughter and conversation, hamburgers sizzle on the grill, mustard squirts onto hot dogs, beer bottles pop, and bare chicken bones clank down onto plates. Welcome to summer.When Memorial Day

	Cook's Book
	Cook's Book is a forum of all things culinary: how-to's, food news, tips, photos, and recipes that can pass as professional but are easy enough for the home kitchen. Written by Marisa Musto, a recent college graduate with a communications diploma in one hand and culinary arts degree in the other. Cook’s Book is Marisa’s spot on the Web to collectively share her two loves of food and writing.

Search Posts