07/11/201407/10/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Herb Poached Chicken with Salsa Verde

07/09/201406/25/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Tom Yum Soup

07/03/201408/22/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Toasting and Cooking: 4th of July

07/01/201406/25/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Alaskan King Salmon with Round Pond Blood Orange Olive Oil and Citrus

06/19/201406/19/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Pasta From the Sea with Chef Andrew Ormsby

06/16/201406/16/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Brown Butter and Fried Sage Potatoes

05/15/201405/15/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Angel Hair with Garlic, Parsley and Olive Oil

05/10/201405/04/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Saffron and Herb Marinated Grilled Chicken

05/06/201405/01/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Sautéd Sole with White Wine, Capers and Butter

04/11/201404/07/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Mediterranean Scramble

04/06/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Rainy Day Soups

04/01/201404/01/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Malibu Infused Pineapple as a Drink or a Dessert

03/28/201404/01/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Chilled Corn Soup with Fresh Lump Crab

03/17/201403/16/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Seared Tuna with Avocado, Wasabi and Mango

03/10/201403/03/2014 Hayley Hamilton Cogill, CS/CSW/SWS

We’re Cooking: Truffle and Wild Mushroom Arancini with Truffle Marinara