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Sharon Kramis

Sharon Kramis
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Sharon has traveled all over the United States to teach cooking. With daughter Julie, she taught at 21 Sur La Tables from coast to coast. The two also taught cooking aboard Holland America Cruise Lines. 

Sharon Kramis
Sharon's Featured Recipe
TJ’s Black Bean and Turkey Chili

Click here for recipe

Sharon Kramis is a restaurant consultant, culinary instructor, and food writer from Seattle, Washington. Her books include Northwest Bounty and Berries: A Country Garden Cookbook. 

 

She also has written three books with her daughter Julie: The Cast-Iron Skillet Cookbook, The Dutch Oven Cookbook and most recently The Cast-Iron Skillet: Big Flavors.

 

Sharon was a protégé of and studied with James Beard. When Julie was a child, she accompanied her mother to some of Beard's classes.   

 

She currently lives in Seattle, where she conducts chef tours at the Mercer Island Farmer's market.  

Latest Recipes

Lemongrass Chicken Pho

We have many pho restaurants in the Northwest. Steaming hot bowls of this delicious Vietnamese soup are the perfect thing for a rainy day...

(1 Votes)

Tortilla Soup

We like to roast a chicken the night before making Tortilla Soup. You can use the chicken bones to make stock, or you can use free-range ...

(1 Votes)

TJ’s Black Bean and Turkey Chili

Our good friend Terry Jarvis and his wife, Cherry, love to cook and entertain friends, and this is one of their favorite recipes. The gro...

(1 Votes)

Roasted Kabocha Squash

This recipe came together in December, at the end of our farmers market season (it opens again in mid-April}: We wanted to see what was a...

(1 Votes)

Tricolor Stuffed Peppers with Sausage

We love using the red, yellow, and orange bell peppers in this recipe. The peppers maintain their beautiful color and impart a sweet flav...

(1 Votes)

Calcutta Chicken Curry

Just a few ingredients and a variety of condiments bring this chicken curry to the table. Serve with steamed rice. This is based on one o...

(1 Votes)

Bonnie’s Fish Stew

The fresh basil adds just the right flavor to this Northwest fish stew. It’s a wonderful summer dish served with melon and proscuitto. Ou...

(1 Votes)

Beignets

The best beignets I have ever had are the ones my mom made growing up However, those from Cafe Du Monde in New Orleans, Louisiana, are a ...

(1 Votes)

Smoked Salmon Hash with Tricolored Potatoes

Tricolored potatoes—a mixture of red, blue or purple, and yellow varieties—make for a colorful Sunday breakfast dish that goes well with ...

(1 Votes)

Roasted Poblano and Crab Hush Puppies

If you’re looking for another use for your cast iron ebelskiver pan, here it is! These hush puppies are an easy-to-make, fun party appeti...

(1 Votes)

Ginger Crab Cakes

The ginger and lemon gives these crab cakes a refreshing taste, complementing the crab without overpowering. You can make small 2-inch ca...

(1 Votes)

Chicken and Cashew Red Curry

The cast iron skillet works almost as well as a wok for stir-frying. The key to a good stir-fry is to cook it quickly over high heat. It’...

(1 Votes)

Jasmine Tea-Smoked Salmon with Apple-Bay Sauce

The original idea for tea-smoking came from Barbara Tropp, a good friend and a fantastic chef. Her recipe was for tea-smoked black cod; s...

(1 Votes)

Steak and Guinness Pie

After a long day skiing or playing outside, we crave a warm, hearty meal. Steak and Guinness Pie is the perfect meal to warm the soul. An...

(1 Votes)

Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese

The rib-eye steak has so much flavor. Searing it in the cast iron skillet forms a crisp crust and seals in the juices. Searing also cooks...

(1 Votes)

Tamarind-Glazed Crab

This crab is a bit messy, but so delicious. The flavors hit all the senses: spicy, sweet, hot, and salty.

(1 Votes)

Lamb Chops with Chimichurri Sauce

This bright green Argentinian sauce with red pepper is a popular condiment to serve with meats and seafood. Serve the lamb chops hot from...

(1 Votes)

Spicy Apple Cake

The best recipes are your friends favorites. Our good friend Gretchen Mathers gave us this recipe many years ago, and it’s become one of ...

(1 Votes)
Cookbooks, etc

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