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Spicy Foraged Pear Chutney Spicy Foraged Pear Chutney By We Like To Cook! 12/15/14 18:50 Similar in preparation and usage to a pickle, chutney is a spicy condiment containing fruits and vegetables such as plums, apple, pear, figs, tomatoes, chilis, and onions seasoned with salt, spices and herbs. Vinegar, lemon juice or tamarind are commonly...
Red Sky Tapas Rainy Day Brunch Red Sky Tapas Rainy Day Brunch By We Like To Cook! 12/15/14 03:39 It takes a lot to get me out of the house on a rainy Sunday morning, but a brunch at Red Sky Tapas was just the incentive I needed to brave the stormy weather. The restaurant has recently updated their brunch menu and I couldn’t wait to see what dishes...
Sudia & Chef Caitlin Present Low-Lactose Black Bean Soup Sudia & Chef Caitlin Present Low-Lactose Black Bean Soup By We Like To Cook! 12/12/14 18:15 Over indulging during the holiday season is incredibly easy to do. Cheesy appetizers, creamy sauces, and let’s not forget the ice cream for dessert! Whether it’s a cold glass of milk, creamy yogurt or melty-gooey cheese, dairy foods are hard to resist and...
Jolly Holiday Cashewmilk Eggnog Jolly Holiday Cashewmilk Eggnog By We Like To Cook! 12/11/14 04:57 The holidays are not quite complete without tacky sweaters and eggnog. Yet many with lactose intolerance or casein sensitivity cannot enjoy this seasonal indulgence. And, those who have worked diligently through the year to eat healthier foods and lose...
Cook's Warehouse Annual Holiday Gift Reveal Cook's Warehouse Annual Holiday Gift Reveal By We Like To Cook! 12/10/14 06:22 There are few things better than a leisurely Sunday brunch especially when someone else is cooking! This was the case this morning when The Cook’s Warehouse hosted its fourth annual Blogger Breakfast or rather Brunch replete with Private Label Champagne...
Puttin' on the Schnitz' in Sandy Springs Puttin' on the Schnitz' in Sandy Springs By We Like To Cook! 12/10/14 05:45 Imagine my surprise to learn that there was an entire restaurant devoted to schnitzel! And, no, schnitzel is not a pop culture alternative to profanity; it is a boneless cutlet, pounded thin with a meat tenderizer, dredged in flour and beaten eggs, coated...
Sweet Potato Gouda Sconelettes with Thyme Sweet Potato Gouda Sconelettes with Thyme By We Like To Cook! 11/19/14 22:47 Cooler weather calls for bolder flavors, heartier aromas and denser textures in contrast to the lighter dishes of hotter more humid days. Sweet potatoes lend themselves to both sweet and savory additions and in this case the enhancement of Gouda and fresh...
Proper Southern Barbeque in Buckhead Proper Southern Barbeque in Buckhead By We Like To Cook! 11/16/14 21:00 The last thing you might expect is a barbeque joint in Buckhead, but that is exactly where the Southern Proper Hospitality group situated theirs. Smokbelly BBQ was created by the same fraternity brothers that created the ever-popular Tin Lizzy’s, The Big...
Taste of Atlanta How To Guide Taste of Atlanta How To Guide By We Like To Cook! 11/16/14 04:04 Taste of Atlanta is the city's biggest food event held each year in October. Below are some tips to make your tasting experience the best that it can be! Take advantage of early ticket discounts: tickets are available online and at the Cook’s Warehouse....
Homey Almond Peach Galette Homey Almond Peach Galette By We Like To Cook! 11/16/14 03:16 Peaches, peaches, peaches. The words “Georgia” and “peaches” are synonymous especially during the late summer months. This is emphasized by the fact that more than 70 streets in Atlanta have a variant of "Peachtree" in their name. Georgia's peach industry...
Our First e-Cookbook for Planning Thanksgiving Dinner Our First e-Cookbook for Planning Thanksgiving Dinner By We Like To Cook! 11/04/14 18:00 We are very excited to announce the publication of our first e-cookbook just in time for planning your Thanksgiving feast. Thanksgiving is a special time for most families; a time for sharing customs and making memories. Six years ago we started this blog...
Cooling Cucumber Gazpacho Cooling Cucumber Gazpacho By We Like To Cook! 10/31/14 17:20 Cucumbers are the fourth most widely cultivated vegetable in the world. Cucumbers are one of the most underrated vegetables around; they have exceptional healing powers. Studies have shown that cucumbers clear the body of toxins, cleanse and purify the...
Crunchy Roasted Chickpeas Crunchy Roasted Chickpeas By We Like To Cook! 10/31/14 16:45 We are still on a quest for healthy munchies to replace standard bar snacks to nosh with cocktails. Chex Mix and Corn Nuts are definitely out, and although peanuts are rich in protein and "good" monounsaturated fat, the purchased salted versions are loaded...
Super Crispy Kale Chips Super Crispy Kale Chips By We Like To Cook! 10/31/14 14:53 I am a certified chip-aholic. Frankly, no crispy, salty snack is safe in my presence. I am not proud to admit that in my twenties, I was known to make a full meal of a bag of chips and some sort of dip. Of course, at that point I had the metabolism of a...
Roasted Carrots with Sorghum Syrup and Caraway Roasted Carrots with Sorghum Syrup and Caraway By We Like To Cook! 10/31/14 04:21 It is no secret that we have been trying to eat better and lose weight. Lofty goals during the time of year when you cannot swing a stick without hitting Halloween candy, pumpkin-spice everything, and a tray of Christmas cookies. Carrots are always a healthy...
Spinach and Ricotta Calzones Spinach and Ricotta Calzones By We Like To Cook! 10/22/14 00:18 Every once in a while I need to have a calzone. Don’t get me wrong I love pizza, but a calzone is a totally different composition and proportion of sauce to toppings. Come to think of it, one of my favorite Seinfeld episodes is called “The Calzone.” In...
Parmigiano Reggiano Academy Teaches the Art of Cheese Tasting Parmigiano Reggiano Academy Teaches the Art of Cheese Tasting By We Like To Cook! 10/08/14 22:53 The Parmigiano Reggiano Academy was originally created as an on-line tasting course, but is now being held in specialty stores across the U.S. We were invited to attend the Atlanta Academy at the Cook’s Warehouse hosted by the U.S. Information Office of...
Garlic: Press On Garlic: Press On By We Like To Cook! 10/07/14 18:40 Garlic’s history goes back some five thousand years, making it one of the oldest cultivated vegetables. The ancient Egyptians worshiped it as a God, its name invoked at oath taking. And the pyramid builders, although savage taskmasters surrounded them,...
Pro-Am Winning Black Pepper Pineapple Cranberry Cobbler Pro-Am Winning Black Pepper Pineapple Cranberry Cobbler By We Like To Cook! 10/05/14 16:43 To celebrate the Grand Opening of their new brick and mortar facility in Marietta, High Road Ice Cream hosted their First Annual High Road Pro-Am Cobbler Gobbler. Six teams comprised of a chef and an amateur cook making an original cobbler in the on-site...
Chicken Cacciatore Low and Slow Chicken Cacciatore Low and Slow By We Like To Cook! 10/03/14 05:37 Chicken Cacciatore is the model of comfort food and is perfectly suited to the chilly nights that Autumn brings. The word cacciatore is Italian for “hunter,” and in cooking it usually refers to the sauce covering browned chicken or rabbit. Cacciatore is...
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We Like To Cook!

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