Cooking with Larue

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Saturday, December 31, 2016

Moroccan-Spiced Lamb Chops with Charmoula

For comments, please post below or email to cookingwithlarue@gmail.com Moroccan-Spiced Lamb Chops with Charmoula Serves: 8 appetizer...

Saturday, December 3, 2016

Roasted Eggplant, Tofu & Pluots Salad with Soba Noodles

If you received this by email please click on the website ( cookingwithlarue.blogspot.com ) so that the visit can count for site statistics...

Tuesday, November 1, 2016

Lebanese Roast Chicken with Chickpeas, Hazelnuts, & Sumac Over Rice with Yogurt

For comments, please post below or email to cookingwithlarue@gmail.com Lebanese Roast Chicken with Chickpeas, Hazelnuts, & Sumac...

Tuesday, October 11, 2016

Fall Comfort Food: Sausage and Black Bean Stew

For comments, please post below or email to cookingwithlarue@gmail.com Fall Comfort Food: Sausage and Black Bean Stew Serves: 6 Di...

Wednesday, September 28, 2016

Duck Pizza with Hoisin Sauce

Duck Pizza with Hoison Sauce Including instruction on Pizza Dough Makes 4 8-inch pizzas Difficulty: Moderate ( Sous Vide instruction...

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About Me

Larue: How Cooking With Larue got started! What to get the woman with everything? For their 30th anniversary, Larue’s husband was at a loss…then it struck him: A cooking blog! It had all of the elements of success: They do it together, cooking is her passion….AND IT WAS FREE!!! Why Larue? Her real name had been taken, and her nickname in high school, Larue, worked (from Gidget). Larue did the photographs and the content, and her husband edited and managed the blog. It was looking good, but still something was missing. The photography used an older camera and the framing of pictures needed improvement. Solution? For Valentine’s Day, her husband found a professional food photographer Carl Kravats to give private lessons (not free, but still cool). That was like an epiphany, and Larue’s artistry blossomed. Improved lighting, a better Nikon camera, new lenses, and a table top “mini-studio” completed the story. Now the photographs speak for themselves….truly mouth watering and magnificent. The accompanying text provides more than just a recipe, but also explains why things are done and factoids about ingredients. Nearly 150 recipes later, Larue has over 1500 site visits per month.

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