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Pat Crocker

Pat Crocker
Did you know?

Speaking of scented geraniums — pelargoniums — Pat explains that they “were the darlings of the Victorians and the first perfume for centuries. [Once again, they] are sweeping the plant world off its feet."

Pat Crocker
Pat's Featured Recipe
Basic Lower-Fat Milk Yogurt

Click here for recipe

Pat Crocker is an herb expert, home economist, cookbook author, writer, photographer, and a former public relations specialist.

 

She is the author of seventeen cookbooks including her latest, Kitchen Herbal, one of Pat's titles has topped 1 million copies in print while another has hit 250,000.   Her books, The Juicing Bible and The Vegan Cook's Bible have won 'Best in the World' awards from the International Gourmand Culinary Guild.

 

Pat calls herself a culinary herbalist, as a way to describe her expertise, love of herbs, and passion for food. She gives presentations on how herbs and food affect health and also writes extensively about this subject.

 

She was the founder and CEO of Crocker International Communications Inc., public relations agency serving food and consumer corporations.

 

Since she sold the company she has directed her energies to books, lectures, and her garden. 

 

She lives in Neustadt, Ontario, Canada. Her website is www.patcrocker.com.

Latest Recipes

Lemon Yogurt Cake

Very similar to a pound cake, but with less butter, this is a cake with substance. Use lemon yogurt if you have it.

(1 Votes)

Basic Whole and High-Solid Milk Yogurt

Use this method for full-fat (whole) cow’s milk and milk from either water buffalo or reindeer. Because of their high solids content, it ...

(1 Votes)

Basic Lower-Fat Milk Yogurt

Many people choose to make a lower-fat yogurt from nonfat (skim), 1% or 2% milk. When lower-fat milk is used, skim milk powder is added t...

(1 Votes)

Fruit-Bottom Yogurt

Using homemade fruit preserves with homemade yogurt makes good sense but, if you don’t have homemade preserves, use commercial jams, jell...

(1 Votes)

Lemon Yogurt

If you really like lemon yogurt, you probably have your favorite commercial brand and if you wish to match the taste and texture of it, y...

(1 Votes)

Spiced Pear Salsa

Fresh pears and spices combine with raisins in this sweet yogurt. Try adding chopped almonds or walnuts.

(1 Votes)

Apple Beet Pear

(1 Votes)

Oatmeal Cinnamon Topping

Easy to make and great for sprinkling over fresh yogurt, this topping adds fiber. For a healthy alternative to butter, try coconut oil, w...

(1 Votes)

C-Blend

(1 Votes)

Curried Sweet Potato Soup

The taste combination of the curry and the sweet potatoes, along with the coconut milk, makes this complex and mildly spicy soup a great ...

(1 Votes)

Grapefruit

(1 Votes)

Summer Beans with Pappardelle

Green beans and cannellini beans combine in this flavorful summer salad. For a change, add nuts or grated summer zucchini or beets.

(1 Votes)

Orange Star

(1 Votes)

Pear Pineapple

(1 Votes)

Green Goddess

(1 Votes)

Liquid Salsa

(1 Votes)

Granate Berry

(1 Votes)

Pear-Pom

(1 Votes)

Berry Young

(1 Votes)

Berbere

Called berbere in Ethiopia, this hot and fragrant blend can be used to flavor vegetable tagines or used with legume dishes.

(1 Votes)

La Kama Spice Blend

A light yet fragrant spice blend, my version does not toast the spices before grinding them. La Kama is often used in harira, the lentil ...

(1 Votes)

Moroccan Cinnamon Spice Blend

Very aromatic without being overpoweringly hot, this spice blend is versatile for tagine dishes that include fruit and can even be used i...

(1 Votes)

Chicken with Dried Fruit and Peppers

The dried fruit sweetens the tagine and if you serve preserved or fresh lemon wedges with it, the dish is balanced with tart, spicy and s...

(1 Votes)

Golden Chicken with Potatoes and Chickpeas

Two colorful and aromatic spices combine in this beautiful dish tastes fit for a sultan. Chickpeas and potatoes give substance to tagine,...

(1 Votes)

Cinnamon Lamb Tagine with Apricots

Cinnamon is one of the 1 tbsp key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried ...

(1 Votes)

Lamb Tagine with Oranges and Dates

The tart, fresh citrus taste of oranges in this tagine dish is subtle yet refreshing.

(1 Votes)

Fennel, Artichoke and Potato Tagine

The anise of the fennel bulb is mild and adds a hint of licorice to the delicately seasoned vegetables in this dish. The feta cheese adds...

(1 Votes)

Hot and Spicy Chickpeas and Almonds

In Berber kitchens (sometimes little more than an open fire pit), dried chickpeas were a staple that was easy to store and transport. The...

(1 Votes)

Beet and Feta Cheese Salad

Pink and perfectly seasoned, this salad is pretty served over fresh, tender spring greens.

(1 Votes)

Basic Almond Spread

This recipe is so versatile and healthy. When savory herbs and garlic are used it replaces commercial spreads and dips and sauces and yet...

(1 Votes)

Asparagus Three-Cheese Burritos

These burritos are a great way to enjoy fresh asparagus in season, but steamed or blanched broccoli and other vegetables step in as a re...

(1 Votes)

Fall Vegetable Paella

This dish is a colorful celebration of fall flavors. It’s a one-dish meal that can be served for both family or as a potluck contribution.

(1 Votes)

Vegetable Pie with Sweet Potato Topping

The roasted vegetables are naturally sweet and when combined with the sweet potato topping, it makes a memorable buffet or company dinner...

(1 Votes)

Tomatoes Stuffed with Basil and Shiitake Mushrooms

Arriving at harvest time simultaneously, tomatoes and basil are naturals together in cooked dishes.

(1 Votes)

Fettuccine and Fiddleheads in Thyme Vinaigrette

In early spring when the ostrich fern pushes its tightly wound, rounded shoots through the mulch along streams and riverbanks, this is th...

(1 Votes)

Apple and Cheddar Cheese Flan

Not too sweet, this dish is very good for brunch or breakfast. The Almond Pie Crust is a healthier alternative to traditional pastry.

(1 Votes)
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