Andrea grew up in the Boston area, but her formative years as a cook were spent in hotels and restaurants in the Scottish Highlands where she cooked on everything from a 1940’s era coal-fired cast iron stove to a wood-fired pizza oven to a state-of-the-art programmable CVap oven. She is currently trying to master her electric stove in Cambridge, MA.
DO IT YOURSELF
December 5, 2012 Meet a sweet, thick spread that’s all maple and likes to stick around.
DO IT YOURSELF
January 11, 2012 Sweet, salty, spicy, bitter, chewy—your mornings deserve this.
When it comes to simplicity, no one beats the Italians. A jam crostata looks elegant but comes together easily—that is, if you have the right recipe.
January 2007
What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country tested and perfected family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads, and preserves and pickles.
