Cooking with Larue

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Saturday, August 27, 2016

Sweet Corn & Bacon Frittata

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If you received this by email please click on the website ( cookingwithlarue.blogspot.com ) so that the visit can count for site statistics...
Monday, August 15, 2016

We're baaaack!! Return of Larue with Grilled Yogurt-marinated Chicken Shawarma

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Grilled Yogurt-marinated Chicken Shawarma Serves: 4 Difficulty: Moderate   After returning from a spectacular trip to Israel, ...
1 comment:
Sunday, November 22, 2015

Old Bay Shrimp Cakes--PRE-HOLIDAY HIATUS RECIPE

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Old Bay Shrimp Cakes Serves: 4 Difficulty: Easy Old Bay Shrimp Cakes Simple, simple, simple. We love Old Bay seasoning.   It a...
1 comment:
Tuesday, November 10, 2015

Lamb Loin Chops with Pan-roasted Grapes & Zinfandel

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Lamb Loin Chops with Pan-roasted Grapes & Zinfandel Sous Vide and Grill Methods Serves: 4 Difficulty: Easy Sous Vide Temp: 131-...
Tuesday, October 27, 2015

Amazing braised Indian-spiced Chicken with Peas, Tomatoes & Potatoes

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Amazing Braised Indian-spiced Chicken with Peas, Tomatoes & Potatoes   Serves: 6 Difficulty: Moderate Amazing brai...
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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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