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Cook The Part - Savoir Faire And Savory Fare By Ka Blog
Cook the Part is a concept and soon-to-be-available book to guide you in hosting cooking parties. Our blog provides you with recipes, cooking tips and menus for
Poke Rage
2017-08-14 17:08
Several years ago, I discovered Poke in Hawaii.  I have become increasingly interested in eating poke and now making my own! This recipe is built on inputs from other Poke lovers and my… Read More
2017-07-03 17:55
APPLE TARTE TATIN 1¾ cup flour 9 tablespoons unsalted butter 1 teaspoon salt 4 to 5 tablespoons ice water 12  large Granny Smith apples (6 lbs.) 2 cups sugar 9 tablespoons… Read More
Summer Sunday Sauce Page 129
2016-08-03 23:19
      Who doesn’t want sauce on a Sunday! Karin’s Marinara Fresca on page 129 is the way to go in the warm summer months. I added one little step – picked up… Read More
Mussels In White Wine Shallot Sauce
2016-07-25 15:08
I met Marguerite a few years ago and have been a big fan of her weekly newsletter packed with travel information and recipes. A full description of her background appears below. Visit her we… Read More
It’s Peachy!
2016-06-13 20:33
We celebrated Father’s Day a week early – sorry Hallmark! The menu consisted of fish tacos, with wonderful fresh halibut from Point Loma Seafoods, Mexican rice, black beans, guac… Read More
2016-06-05 17:29
This is one awesome recipe you’ll want to make again and again, and while we’re still dealing with June Gloom don’t be afraid to have the oven on for this delicious nut rol… Read More
2016-02-15 19:28
The long anticipated arrival of Yuzu Pearls allowed me to try this fabulous dessert and share the result with you. The Yuzu fruit is a citrus fruit originating in East Asia. It looks and tas… Read More
2015-09-14 22:40
If I could add another chapter to my book, it would be a Small Plates chapter. Small plates give you an opportunity to explore so many wonderful options to satisfy your palate. You don&rsquo&hell…Read More

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