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Monday 10am - 5pm Tuesday 10am - 5pm Wednesday 10am - 5pm Thursday 10am - 5pm Friday 10am - 5pm Saturday 10am - 5pm Sunday 1pm - 4pm

Cooking at the Cottage

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United States
Louisville, KY
Cooking at the Cottage

See our newly renovated retail store and state of the art cooking school classroom. Check out our Cooking Class schedule! It's packed with exciting classes!

Don't forget that we carry a full array of kitchen essentials. We are a culinary retail store with a state of the art cooking classroom. Our retail store features brands of cookware & bakeware such as Swiss Diamond, Le Creuset, Emile Henry, Wusthof, Fat Daddios,Joseph Joseph, iSi, Zyliss & Microplane. We offer cooking classes, both demonstration and hands on, most days of the week. We are proud to have a large selection of hard to find gadgets for the kitchen. Bulk coffee, tea and Callebaut chocolate is available. A large variety of decorating supplies for the baker can be found here!

10/29/2026

Warm, flaky, buttermilk biscuits rate as one of the simple pleasures of life! Served with a drizzle of hot honey or a spot of pepper jam further elevates the experience. This recipe takes only a few minutes to mix, a few more to bake, and returns wonderful high-rising, perfect biscuits every time! https://conta.cc/47Hv8Nd

10/28/2026

Make it a pasta night! This recipe for Bucatini All' Amatriciana is a variation on a classic dish from the Italian town of Amatrice. Traditionally made with guanciale (cured pork cheek), we used diced pancetta (cured pork belly) instead. The delicious red sauce is layered with flavor from the red onion, white w**e, and the salty savoriness of the cured meat. This pasta dish comes together quickly and features wonderfully deep flavors. It might just become one of your new go-to dishes! Grab our how-to here:http://ow.ly/zCw230sZhLg

10/26/2026

For those who love the idea of a dirty martini but don't want the alcohol…meet the Dirty Seltzer! Cold club soda, briny olive juice, and a squeeze of lemon creates something crisp and surprisingly martini-like without opening a bottle of liquor. It’s salty, bubbly, a little sophisticated, and perfect for party hosting or happy hour. To make, fill a cocktail shaker or mixing glass with ice, 4 oz club soda, 1 oz olive juice (from of jar of good olives), and a squeeze of fresh lemon juice. Stir gently (don't shake, you want to keep the bubbles). Strain into a chilled martini or coupe glass and garnish with olives. Add a little more flavor by including a tiny splash of pickle juice before stirring. Cheers!

10/25/2026

Skip the red sauce and try this easy garlic olive oil pizza base instead! Simply warm 1/2 cup olive oil with 4–5 minced garlic cloves over low heat for 2–3 minutes, just until the garlic is soft and fragrant (don't let it brown!). Stir in:
1 tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
1 Tbsp grated Parmesan
Let it cool slightly, then brush it over your pizza dough before adding toppings. This savory white pizza base is delicious with mozzarella, ricotta, mushrooms, caramelized onions, kale, grilled chicken—or any of your favorite combinations! Simple, flavorful, and the perfect way to switch up pizza night.

10/24/2026

Garlic tip! Did you know the way you chop garlic changes its flavor and potency? When garlic is cut, it releases a compound called allicin—the source of its signature aroma and many of its health benefits. The more you break down the cloves, the more allicin is produced.
Sliced: Mildest flavor with subtle garlic notes. Great for sauces & pasta dishes
Minced: Stronger flavor that blends evenly into dressings, and marinades
Pressed: Very intense, pungent flavor because more cells are crushed
Grated: Maximum potency and the boldest garlic punch
The next time a recipe calls for "1 clove of garlic," remember: how you prep it can make just as much difference as how much you use!

10/23/2026

Want flakier biscuits? It’s all about a few simple techniques. For tender, sky-high layers, grate cold butter directly into your flour so it distributes evenly without overworking the dough. As you bring the dough together, gently fold it over itself 5–6 times to create those beautiful buttery layers. When it’s time to cut, press straight down—don't twist—or you'll seal the edges and limit the rise. Before baking, chill your biscuits for a few minutes so the butter stays cold and steams beautifully in the oven. Cold butter, gentle folds, and a little patience = bakery-worthy biscuits.

10/22/2026

Craving something cozy for dinner? This Three Mushroom Risotto exemplifies elegant simplicity. Packed with cremini, shiitake, and trumpet mushrooms, infused with fragrant fresh thyme, then finished off with a delicate drizzle of truffle oil, this dish is an umami celebration! It's the kind of dish that feels like a dining out treat, but is totally doable at home. https://conta.cc/47zBcak

10/21/2026

Looking for a crowd-pleasing brunch dish? This Apple Cinnamon Dutch Baby Pancake brings a high impact, wow-factor with the puffy, airy pancake. Tip: Using low fat or fat free milk will make the pancake puff higher than full fat milk (for a more dramatic effect), though either way, it will immediately begin to settle once it’s out of the oven. Get our recipe here:http://ow.ly/v8vy30sZhLf

10/17/2026

Want easier-to-stretch pizza dough? The secret is in the proof!
Before shaping, let your dough rest in a sealed container at room temperature for 1–2 hours (or less if your kitchen is especially warm). This resting time allows the gluten to relax, making the dough softer, more elastic, and much easier to stretch without constantly snapping back.
When properly proofed, pizza dough shapes more easily, stretches with less tearing, and creates a lighter, airier crust. A little patience before pizza night can make all the difference between frustrating dough and a beautifully shaped pie.
Better dough, better crust, better pizza!

10/16/2026

Move over kale — cabbage is having its moment! Affordable, versatile, nutrient-packed, and surprisingly delicious, cabbage might just be the unofficial veggie of the year. From crisp slaws and cozy soups to roasted wedges, stir-fries, and tacos, this humble staple does it all.
Why we're loving it:
• Budget-friendly
• Long-lasting in the fridge
• Packed with fiber and vitamins
• Delicious raw, roasted, sautéed, or fermented
Cabbage proves that simple ingredients can still steal the spotlight. If you haven't given it a fresh look lately, this is your sign.

Address

3729 Lexington Road
Louisville, KY
40207

Opening Hours

Monday	10am - 5pm
Tuesday	10am - 5pm
Wednesday	10am - 5pm
Thursday	10am - 5pm
Friday	10am - 5pm
Saturday	10am - 5pm
Sunday	1pm - 4pm

Telephone

(502) 893-6700

Website

http://www.cookingatthecottage.com/

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