Health knowledge made personal

culturedcook

Berkley, Michigan
A big hello from the kitchen!  I'm a recipe developer and food coach who loves to find new-to-me ingredients and new ways to use "old" ones.  (Some people are obsessed with shoe shopping, I'm obsessed with culinary shopping--Zingerman's is a dangerous place for my bank... Full Bio
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If Hawaiians Made Patty Cakes…

Taro Cakes If you’ve been to Hawaii and had poi, you’ve had taro root — to make poi, the roots are peeled, boiled, and then mashed the...

Frittatas with Flair

Bacon, Apple & Sage Frittata If you’ve been to Spain, you’ve likely had a frittata or two. They’re the ultimate fast food to stuff in...

Hot Baked Pasta for Chilly Nights

Buckwheat Pasta with Sausage Stew & Feta With the nights turning unexpectedly chilly, something warm seems to be in order. Enter baked...

The Luck & Food of the Irish

Wednesday, March 11th from 7 to 9 p.m. at the Birmingham Community House ‘Tis the time of year to celebrate all things Irish! During this...

Tastes of Morocco

Wednesday, February 11th from 7 to 9 p.m. at the Birmingham Community House Take a culinary trip to Morocco to sample the best of North...

Latest Activity

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culturedcook wrote on culturedcook's Whiteboard. Apr 12 2010
culturedcook posted Chestnuts & Cheese Apr 09 2010
culturedcook wrote on culturedcook's Whiteboard. Apr 07 2010
culturedcook is a Health Blogger. � Check out their blog posts Apr 06 2010
culturedcook posted Healthy Popcorn Apr 06 2010
culturedcook's Whiteboard
Apr 12 2010 by culturedcook
Wheat is great, but what about all the other grains?  Gluten-free grains can be delicious for everyone.  Check out a millet-based dip:  http://theculturedcook.com/2010/04/dipping-into-some-new-grains/
 
Apr 07 2010 by culturedcook
Rapini or rabe, it's delicious and easy to use...and too often overlooked!  Check out some recipes at http://theculturedcook.com/2010/04/raving-about-rapini/.
 

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