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Naomi Kooker

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, June 21, 2015. 1-1/2 cups all-purpose flour.

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Naomi Kooker | naomikooker.blogspot.com Reviews

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Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, miraculously feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, June 21, 2015. 1-1/2 cups all-purpose flour.

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Naomi Kooker | naomikooker.blogspot.com Reviews

https://naomikooker.blogspot.com

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, June 21, 2015. 1-1/2 cups all-purpose flour.

INTERNAL PAGES

naomikooker.blogspot.com

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Naomi Kooker: January 2011

http://www.naomikooker.blogspot.com/2011_01_01_archive.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Friday, January 7, 2011. Remember the Y as a kid? As I ...

2

Naomi Kooker: The Summer of Creamless Creamed Corn

http://www.naomikooker.blogspot.com/2014/08/the-summer-of-creamless-creamed-corn.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, August 31, 2014. Magazine for the screening), M...

3

Naomi Kooker: November 2012

http://www.naomikooker.blogspot.com/2012_11_01_archive.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Wednesday, November 21, 2012. Subscribe to: Posts (Atom).

4

Naomi Kooker: Homemade Cranberry Sauce Makes Thanksgiving A Grateful Endeavor

http://www.naomikooker.blogspot.com/2012/11/homemade-cranberry-sauce-makes.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Wednesday, November 21, 2012. I often thought canned, j...

5

Naomi Kooker: Sundays are for French Toast

http://www.naomikooker.blogspot.com/2012/02/sundays-are-for-french-toast.html

Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, February 12, 2012. Sundays are for French Toast.

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A Nose for Wine. Naomi Kooker writes about food, wine and people. A professional, multimedia journalist and food reviewer, Naomi contributes to The Boston Globe. Boston Sunday Globe Magazine. She has written for Bon Appetit. Nation’s Restaurant News. She is the Boston Editor for the. Guide and the editor for Cape Cod and The Islands Zagat restaurants and shopping guides online. She has been a longtime daily blogger and editor for Zagat.com and contributes to special projects.

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Welcome to Naomi Kooker's blog. At age 6 my mother let me into the kitchen, alone. By seventh grade I was feigning sick to stay home from school, "miraculously" feeling good enough to make baked-stuffed pork chops for dinner. My passion for cooking led me to a job as a sous chef in a Manhattan restaurant and, later, to stand quietly in the corner. Of (and eventually do one thing in) Restaurant Guy Savoy. It all worked out in the end. It always does. Sunday, June 21, 2015. 1-1/2 cups all-purpose flour.

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Naomi Kooker writes about food, wine and people. Naomi is a multimedia journalist and food reviewer. She contributes to The Boston Globe, Wine Spectator. Boston Sunday Globe Magazine. She has written for Bon Appetit. Nation’s Restaurant News. She is the former Boston and Cape Cod and The Islands editor for the Zagat restaurant. Guides and Zagat.com. (Hint: If you need a restaurant recommendation, drop her a line. Naomi is currently working on her book about women’s lifestyles. Where you'll find recipes.

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