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Carla Snyder

Carla Snyder
Did you know?

Carla has been known to extol the virtues of fresh figs, especially when quickly roasted to concentrate “their flavor [and] caramelize their sugars.” This leaves them sweeter and more complex than ever, she says. She likes to eat them with great Gorgonzola cheese.

Carla Snyder
Carla's Featured Recipe
White Bean, Rosemary and Pancetta Bruschetta

Click here for recipe

Carla Snyder is a caterer, cooking teacher, cookbook author, artisan baker, food writer, corporate culinary event planner, and co-owner of Kitchen Counter Points cooking school.

 

With culinary partner, Meredith Deeds, she is the author of six books. These include the recently published Take-Our Menu Book as well as The Big Book of Appetizers, which was nominated for a James Beard Award, The Mixer Bible, and 300 Sensational Soups. Their soup book was named by Good Morning America as one of the 10 best cookbooks for 2008.

 

Carla and Meredith currently are working on The Little Black Dress Cookbook.

 

As a student, Carla spent a semester in Europe, where she reveled in all she tasted and realized that many people in the world lived to eat, rather than the other way around. This resonated with her and once she earned her degree in journalism, she began what has become a 30-year journey through the culinary world. She truly has a passion for all cuisines, and is equally committed to helping her students and readers get meals on the table with ease, style, and fun.

 

Carla has written for the Cleveland Plain Dealer, Feast! Magazine, Family Fun Magazine, Better Homes and Gardens, Akron Magazine, Cleveland Home Décor Magazine, and Bon Appétit. She has appeared on Fox Morning News Indianapolis and Cincinnati, Lake Effect Radio’s Dinner Plans, Martha Stewart Living Radio, and Good Morning Cleveland.

 

Carla lives in Ohio. Her website is http://meredithandcarla.com/

Latest Recipes

African Peanut Soup

Peanut butter sounds like a strange ingredient to base a soup on, but believe us, it works. This mouth-watering soup tastes nothing like ...

(1 Votes)

White Bean, Rosemary and Pancetta Bruschetta

Pancetta is a salt-cured pork product from Italy. It’s made out of the same cut of meat as bacon, but it isn’t smoked. If you have troubl...

(1 Votes)

Sandwich Buns

(1 Votes)

Basic Egg Pasta

(1 Votes)

Cinnamon Rolls

(1 Votes)

Grandma Re’s Rugalach

Although Carla’s Grandma Re didn’t have a passion for baking, she could always be counted on to make these rich, nut-filled cookies at Ch...

(1 Votes)

Puff Pastry

(1 Votes)

Sweetened Whipped Cream (Crème Chantilly)

Whipped cream will keep for hours in the refrigerator, so go ahead and whip it up before company arrives. It will be ready and waiting fo...

(1 Votes)

Homemade Wasabi Mayonnaise

Wasabi is a traditional accompaniment to sushi. We like to serve wasabi mayonnaise with grilled tuna or, better yet, tuna burgers.

(1 Votes)

Tomatillo Salsa

(1 Votes)

Chilled Curried Pear Soup

The sweetness of pears blends beautifully with the complex spices of India.

(1 Votes)

Cold Thai-Style Mango Coconut Soup with Mango Relish

Mango and coconut are a match made in heaven; when combined with Thai red curry paste, the flavors in this soup are to die for.

(1 Votes)

Carrot, Celery and Leek Soup with Cornbread Dumplings

We love recipes like this for their hearty, stick-to-your-ribs personality. The sweet leeks and carrots shine next to the tender cornbrea...

(1 Votes)

Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices

When turnips are roasted, they become so sweet and flavorful that we don’t want to eat them any other way. We love the cute and tender ba...

(1 Votes)

Butternut Squash Soup with Nutmeg Cream

The flavor of freshly grated nutmeg in an unsweetened whipped cream makes a lovely complement to the sweet butternut squash soup.

(1 Votes)

Wild Mushroom and Navy Bean Soup

Wild mushrooms are so easy to find in grocery stores nowadays that it is a crime not to use them. They add big flavor to soups, and we lo...

(1 Votes)

Fontina and Asparagus Soup

We love to cook with fontina cheese. It’s creamy, it melts beautifully, and it doesn’t overpower the other ingredients in a dish. Here, w...

(1 Votes)

Cheesy Croutons

(1 Votes)

Coconut Curried Chickpea Soup

Fragrant and hearty, this vegetarian soup is sure to satisfy. Coconut milk adds flavor and richness, while the curry powder gives it a un...

(1 Votes)

Beef Stroganoff and Noodle Soup

For this spin on a classic dish, creamy, beefy soup, loaded with mushrooms and gilded with a touch of Cognac, is ladled onto tender bites...

(1 Votes)

Texas Cowboy Soup

When you’re cooking out of a chuckwagon, necessity is the mother of invention, especially when you’re feeding armed, hungry cowhands. Man...

(1 Votes)

Succotash Sausage Soup

Succotash is a favorite late-summer side dish. In this creamy soup, we’ve made it a meal by adding hearty kielbasa sausage.

(1 Votes)

Chicken Soup with Tomatoes, Wine and Orange

You’ll love the fresh flavor from the orange zest and the rich stock that comes from the chicken in this Provencal-style soup.

(1 Votes)

Phyllo Purses with Brie, Pistachios and Apricots

Working with phyllo is really easy once you get the hang of it. The bonus of phyllo appetizers is that they freeze well and can be baked ...

(1 Votes)
Cookbooks, etc

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