Frederick County Parks & Rec Cooking Classes are featured in the Food section of today’s Frederick News-Post!   Author Susan Guynn and photographer Travis Pratt joined us last week for Couples Cuisine, featuring avocados.  Visit the Parks & Rec website for more information and class registration.   Winter classes are available now – I’ll let you know when Spring registration begins.

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Cooking Classes Featured in News-Post

Traditional Irish Colcannon Celebrate St. Patty’s Day this year with more than just a pint of Guinness. Tip your hat to some classic Irish dishes in CSR’s newest class – Irish Traditional Cooking

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Luck of the Irish

This video was too funny to keep to myself.  I can tell that this tot’s mom has a great attitude – she has the confidence to bring her child into the kitchen at such a young age, and manages to stay relaxed and positive…no matter what happens. But maybe – just maybe – he should have

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Cooking With Toddlers – Funny Things Can Happen

Last week CSR owner & CEO, Joan Brett, taught a group of local 3 rd graders from Mesa Elementary a few fundamental knife skills.  Joan demonstrated how to slice, dice, and chiffonade their way to making zesty, colorful gazpacho.  The kids (who looked very small in the shadow of their huge chef’s knives) all learned basic lessons on how to hold their knives, proper cutting techniques and knife safety. These kids are on their way to creating some fantastic dinners for their families!  Keep your eyes on our June and July calendars as we will be posting our Teen Cooking Techniques Vacations .  They fill up fast, so if you have a budding teen chef eager to stir things up in the kitchen, don’t wait to reserve their space in class. 

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These Kids Have Skills!

How much would you pay for a piece of one of these decadent desserts?  What if they were guilt-free and didn’t stick to your hips ribs? Click on the First Giving widget below to make a donation in that amount, and I’ll “serve you a slice.”  All of the funds we collect from our virtual bake

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Buy a Virtual Slice of Dessert…and Help Haiti

You can keep prepared chicken salad refrigerated for 3-5 days. Go Greek Chicken Salad Makes 2 servings; 1 serving (1 cup) = 173 calories 6 ounces of cooked skinless chicken breast, roughly chopped 1/2 cup choppped cucumber 1/3 cup cherry tomatoes, quartered 1/4 cup crumbled fat-free feta cheeses 1/2 cup plain low-fat yogurt (Dannon) 2 tablespoons light mayonnaise 2 tablespoons canned sliced black olives salt,pepper to taste 1.

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Recipe Corner: Delicious Chicken Salad Sandwiches

StreetTalkin – 2010 Albertson Cooking School Winter Cooking Classes and Events in Wynnewood, PA. January 25, 2010. Happy New Year! Albertson Cooking School in Wynnewood, PA is kicking off 2010 with a bounty of classes and events for …

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StreetTalkin – 2010 Albertson Cooking School Winter Cooking …

Why I learned how to make Pierogi, by Gabby from New York City (age 14) I love to cook, and not just baking cookies, but putting together an entire meal. I know it is one way that I can help my family, besides I enjoy the whole creative process. Because I have a busy schedule

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What’s Cooking with YOUR Kids – Grandma’s Pierogi

Temple Beth-el in Hillsborough sponsored a health fair for the community offering many different services – blood pressure checks, blood glucose tests, dental tips and many other services. Step Ahead participated to increase awareness about the obstacles with obesity and offered educational material as well as tests for BMI and body fat percentage. The fair was a great success with many community doctors and organizations volunteering their time and services.

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Step Ahead at Community Health Fair

Everyone say a silent little “thank you” to Manfriend. For Christmas, he enrolled me in a weekend-long cooking course!  While you can’t all come with me, you WILL reap the benefits of my soon-to-be genius culinary knowledge. I walk past this place nearly every day and stare longingly into the demonstrations and classes like a little kid stares at the toy store windows at Christmas.  This weekend I get to run through the aisles of Toys-R-Us and touch EVERYTHING.

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i am a warrior.

When I was teaching cooking camp last summer, I explained to the kids that although they didn’t need to actually enjoy all of the food we made, they weren’t allowed to talk smack about it.  You know how kids are – they are easily swayed by other people’s opinions.  And I didn’t want one naysayer

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Don’t Yuck My Yum

One question I get asked frequently is ‘what’s your cooking style?’  I definitely try a lot of recipes, in my own special Sharon-way (which usually means following 1/3 of the recipe and winging the rest).  One could say, I’m a cooking-from-the-hip/scrounge-the-pantry-kinda-girl.  I don’t like having to run out to the store to purchase specific ingredients, so I definitely understand the value of having good staple items stocked in the cupboards.  I also like relatively simple yet impressive recipes that are not going to put a big dent in my wallet.  Somewhat healthy, plenty of vegetables, and ingredients from the garden or farmers’ market also make the top of my list.  So there it is in writing: my ‘cooking style’. My New Year’s goal for 2010 is to share recipe testing, Boulder-Denver restaurant finds, must-have staple ingredients, garden adventures, and ‘how-did-I-live-without-this’ kitchen tips with our readers.  What we’d like to happen is simple: We’ll post the cooking fodder but we want you to share your experiences too…so we have a platform to interact.  I know this isn’t a new or novel idea, but the way I see it is that this can be a lot of fun. Here’s the first official post…and what a great recipe to start with: Pork Meatball Banh Mi (an adapted recipe from Bon Appetit).  These sandwiches are chewy, spicy, tangy, and sweet, the ultimate union of French and Vietnamese influences.

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Off the Starting Line with a Banh Mi Bang!

The other night I was sitting at Le Garde Robe , minding my own business, trying to get down a glass of natural wine. Being seven o’clock, naturally, in addition to being thirsty, I was starving, too. And the lack of food (and sulfides) must have started affecting my brain because I started thinking about how I often hear tales from visitors, such as when they told a Parisian waiter they didn’t eat meat and shortly afterward, were presented with a plate of lamb

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10 Common Ordering Mistakes People Make in Paris

Wednesday January 27th Vegetarian Sushi Making 6-8 pm / $40 Roll your own! We will explore various techniques of sushi rolling and how to make delectable sushi rolls and salads! Ahi Tuna Roll California Roll Miso Soup Seaweed and Kale Salad Email or call Wendy at 478-0669 or wendyvanwagner@gmail.com Shaman in the Kitchen Thursday, January 28th 6-9 pm / $40 Learn how to become a shaman in your kitchen! We will cook with medicinal herbs that offer both flavor to your food as well as health benefits. Together, we’ll cook and savor several recipes, such as Calendula cornmeal crisps, tasty Thyme soup and Yarrow kitcheree. And we’ll learn about the healing properties of herbs.

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Cooking Classes posted through May 2010!

The oven timer is sounding. The bread is browning and are chickens gettin’ crispy. All the forks are pointing to one kitchen conclusion: Featuring some fresh meat on Amuse-Bouche

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Cooking Off the Cuff with Sharon – New Guest Blogger

I spent the past two days meandering through the San Francisco Winter Fancy Food Show.  My friend and I ate our way through two giant buildings, filled with more chocolate and cheese than you could possibly imagine.  Every once in awhile, a product would catch our eye and make us laugh out loud, temporarily distracting

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Funny Products at the SF Fancy Food Show

Finally, we have some good news on our fight against obesity. Recent studies have found that there has been a plateau in the rate of obesity. It is no longer rising and remember, just like weight loss, we need to stop gaining before we can lose! Why has this phenomena occurred – most government agencies say that people are beginning to exercise more, are choosing more healthy snacks and meals and most importantly, reading labels! We now have more information out there on the foods we choose to help us make better and healthier choices.

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Obesity Rates in U.S. Stabilizing, especially in children!

A few weeks ago, I made plans to meet my friend Terresa in Pigalle, to check out a new épicerie (specialty food shop). I don’t know if you’re familiar with Pigalle , but the area has a certain well-deserved ‘reputation’ and if you’re a middle-aged man walking around by yourself in the evening, casually looking in the windows of the cafés and bars, don’t be surprised if a very scantily-clad woman tries to catch your eye back, and catch your fancy

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French Onion Dip

At my most recent cooking birthday party, we had to scrape the leftover noodles from the plates before they were washed.  But have no fear – those noodles would not go to the landfill.  I brought out my trusty zip-top bags, collected the remaining food…and brought it home.

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Say Goodbye to Wasted Food – Hello to Fresh Eggs

There’s nothing that can kill a great trip more than a bad airline experience. But since Twitter has now become the airline’s biggest public relations headache, I won’t complain about anything. Okay, except for the guy sitting in front of me for the 12-plus hour flight, who kept insisting that if he just leaned forward, then slammed his body backwards, his seat back would go back even further than the seat physically, would actually allow.

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Food Blogger Camp, part 2