Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.



Bread & Butter Pickles 2012

Makes 4 pint size jars

10 small pickling cucumbers (Kirby cucumbers) (about 4-5 inches long)

1 medium sweet onion, peeled, slice into 1/4"-1/3” slices

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3 Tablespoons kosher salt

¼ cup fresh celery leaves, optional

½ teaspoon celery seeds

¼ teaspoon red pepper flakes

½ teaspoon fennel seeds

1 teaspoon whole mustard seeds

10 allspice berries

1 teaspoon ground turmeric (essential)

Pinch of ground cloves

Pinch of ground allspice

1 ½ cup cider or white vinegar

½ cup sugar

½ cup real maple syrup

½  cups water

1.      Wash cucumbers and remove a ½” from each end.  Slice into 1/8-1/4-inch thick rounds (make them all uniform) Mix the cucumbers and onion slices in a bowl. Sprinkle with 2 Tablespoons kosher salt and coat thoroughly. Let stand at room temperature for 30-60 minutes. Rinse well in a colander, under cold water, to remove salt. Drain and add the torn celery leaves to the cucumber-onion mixture.

2.      Pack the mixture into sterilized, heated canning pint size jars.

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3.      Set a large pot over medium heat and add vinegar, sugar, honey, water, remaining 1T. salt and all the spices. Bring the brine to a boil then pour over cucumbers in still-hot glass jars.

4.      Cover and seal lid. Allow to cool to room temperature before refrigerating, about 2 hours.

You can serve once chilled, but for best flavor serve after the pickles have been left overnight. Keep refrigerated. These pickles are to be eaten fresh, and not for prolonged storage.

Adapted from Leite’s Culinaria

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