The Three Cooks

Pam Anderson and her daughters Sharon (left) & Maggy (right). Photo by Blake Robinson.

We don’t know about you, but everything that’s worth being part of in our family happens in the kitchen. Most dinner parties that are supposed to migrate to the dining room never actually make it there, most conversations about boys (or maybe now we can call them men) that normal people would have behind closed doors happen on stools around the island, and most screaming matches that should never happen at all take place there, too.

The three of us have always had this incredibly strong (though not always smooth) relationship. Each of us is sassy, independent, opinionated, and verbose. We like to drink, we love to cook, and we couldn’t get through the day without talking to each other. Whenever people come over, they get swept up in the passionate, hilarious back-and-forth while they get their whistles wet and their bellies filled. This website is our way of letting the world in our rollicking good time.

Each week, we’ll be sharing our thoughts and ideas about recipes, cooking, and eating–and anything that comes with it (which, in our world, is just about everything).

There are three cooks in our kitchen. Sometimes that’s too many, but usually it’s just right. Hope you’ll join the fun!


Our bios


Pam Anderson

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Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a food columnist for USA Weekend and Runner’s World magazines. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio.

Cook Without a Book: Meatless MealsCook Without a Book: Meatless Meals, “Her Newest”

Available at:
Amazon
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Borders
IndieBound

Perfect One-Dish DinnersPerfect One-Dish Dinners, “New York Times Bestseller”

Available at:
Amazon
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IndieBound

The Perfect Recipe for Losing Weight and Eating GreatThe Perfect Recipe for Losing Weight and Eating Great, “New York Times Bestseller”

Available at:
Amazon
Barnes and Noble
Borders
IndieBound

Perfect Recipes for Having People OverPerfect Recipes for Having People Over, “James Beard Award Nominee”

Available at:
Amazon
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Borders
IndieBound

CookSmartCookSmart, “One of her daughters’ favorite books”

Available at:
Amazon
Barnes and Noble
IndieBound

How to Cook Without a BookHow to Cook Without a Book, “James Beard Award Nominee”

Available at:
Amazon
Barnes and Noble
Borders
IndieBound

The Perfect RecipeThe Perfect Recipe, “Julia Child Award Winning”

Available at:
Amazon
Barnes and Noble

 

Maggy Keet

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If it’s possible, I am equal parts hippy adventurer and 1950s housewife.

I love eating a great restaurants, experimenting with recipes, and seeing what happens when people sit down to good food. But I love traveling the world. I lived for six years in England (married a Brit) and received my Masters in International Development in London. I’m passionate about issues of maternal/child health and food sovereignty   But nothing gives me more pleasure than putting on a retro apron and whipping up a batch of waffles or planning a dinner party for a crowd.

In retrospect I realize that my interest in cooking started at home, watching my Mom cook—and write about it—for a living. But growing up, it was my sister Sharon who was the understudy in the kitchen. I was far too busy with friends, malls, concerts and punk rock to learn how to make simple tomato sauce. My interest in food was pretty much limited to the eating part.

Then I got married and realized that I knew how to fry a hamburger and make pancakes. This was not going to cut it. I loved food too much and I sure couldn’t afford to eat out. My interest in cooking was of necessity. I started following a few food blogs, and before long I was deep in the whole blogosphere. Living in the UK, an ocean away from my family, I missed the endless conversations about food and life, and the inspiration I always found in the family kitchen. So I found it in cooking blogs. I love the seasonality and the “now-ness” of blogging, the creativity and ingenuity of the community that surrounds it.

I believe that good things happen when people share a meal, and brings food and people together through The Big Potluck, community-focused events for food media, new and old. I now live in New York City with my husband, Andy.

Sharon Damelio

avatar_user_sharonI am a recovering food snob.

After graduating from college, I spent two years working at a food magazine learning about daikon, chayote, olive-oil braising, cooking en papillote, mangosteens, micro-greens, and all manner of other wonderfully non-practical foods and techniques. (And some practical ones, too!)

At 24, I’m still in that phase of cooking where I want everything to be perfect (and maybe slightly exotic) and all the ingredients to be fresh, organic, local, and beautiful. But now I’m in grad school and working on a solid $30,000-worth of student loans. Though the whiff of impending debt can sometimes put a damper on the beauty and perfection of my raw materials, I try not to let it affect the deliciousness of the outcome.

I fancy myself the culinary version of an armchair-traveler. Since I can’t actually travel the world on my budget, I try to make the world come to me. I love to cook with Indian, Asian, Middle Eastern, and African flavors and am a total sucker for cuisine from any country that even touches the Mediterranean. (Which has absolutely nothing to do with my culinary-whiz boyfriend, Anthony, who is…you guessed it…Italian.)

I’m also a devoted baker. Something about the certainty that flour, water, and yeast will always combine to make one of the simplest, oldest, tastiest foods on the planet is intensely comforting to me. And some days, when school is overwhelming and the world seems bleak, methodically following a recipe for a batch of cookies, scones, or muffins is all the relaxation I need.

The more I cook, the more I’m OK with some less-than-crispy chicken skin here and a little burnt rice there. In short, I am learning to roll with the punches. But I’m always on the lookout for my next big culinary adventure. Next up: brioche or handmade Chinese dumplings.

Kevin

Thankfully my skill in the kitchen is not connected to my ability to create visual art. I will say that creating illustrations for threemanycooks.com has opened me up to a world of food to which I was previously ignorant. I am primarily a visual storyteller in the form of editorial illustration, sequential art, and some painting.

For me, pictures are better than words. So head over to my site and check it out:
trail of breadcrumbs illustration