Cooking with Abby

01/13/2025

Let’s cook together to raise money for to help our friends and family members who are victims of the LA fires. January 22, 2025 . Limited to 20 spots. Sign up at www.cookingwithabby.com - class offerings section. All proceeds will benefit

01/13/2025

A friend and I were cooking last week together. She is an amazing cook! We got to chatting about her roast chicken - mainly, "when is it done". Lots of people ask me this, so below is the best way to tell. I highly recommend for accurate readings. Chicken is cooked at 165. Not 187, not 158, it needs to be 165!

Heading into 2025 with updated classes, website, curated wine dinners and a recipe and Kitchen Hacks BLOG. Developing the story....exciting days. Watch out for Pinot Noir Wine Dinner with Talisman Wine. Details to come. Get ready for Sonoma in Norwell.

Happy Cooking!

By understanding the importance of accurate temperature readings, you can take the guesswork out of cooking chicken. However, simply having a meat thermometer isn’t enough. To get the most out of this essential kitchen tool, you need to know where to place it to get those perfect and reliable readings. Let’s walk through the spots where to insert the thermometer in​to a chicken.

When measuring the internal temperature of a chicken, you should concentrate on the thickest parts of the meat. This means areas such as the breasts, thighs, or drumsticks. Additionally, it’s important to check the temperature in more than one place when you cook a whole chicken.

Chicken Thigh

The thickest part of the thigh, just above the drumstick, is often considered the most reliable place to measure the internal temperature of a whole chicken. Insert the meat thermometer into the thigh. Make sure it doesn’t touch the bone; doing so will conduct heat faster than the meat, which can lead to an inaccurate reading. This spot is ideal because the thigh is one of the last parts of the chicken to fully cook, so if it’s reached a safe temperature, the rest of the bird is likely done as well.

Chicken Breast

Another ideal spot to measure internal temperature is the chicken breast. Insert the meat thermometer into the thickest part of the breast. Be careful to avoid touching any bones. The breast cooks more quickly than the thighs, so once it has reached a safe temperature first. Checking both the breast and the thigh ensures that all parts of the chicken are cooked through.

Stuffed Chicken

If you’re cooking a stuffed chicken, an additional step is required to ensure the safety of your diners. Not only does the chicken itself need to reach 165°F, but the stuffing inside should also reach that temperature. So when cooking a stuffed chicken, be sure to also insert the thermometer into the center of the stuffing to check its temperature.

Whether you’re cooking a whole chicken or just a part of it, you need to know where to put the thermometer in the chicken. Follow the suggestions mentioned above to measure the internal temperature of cooked chicken.

Call now to connect with business.

01/07/2025

Lots of yumminess heading into 2025! Sign up for classes today! New and updated class options, like “Intro to Sushi” and “5 Vegetarian Dinners to Wow You”, and “French Classics” are just 3 of the options. Let’s get cooking together in 2025! Happy New Year!

12/21/2024

This was taken December 18th in London! 6 months to the day after Richard’s freak accident that left him with 16 broken bones. Continuing to heal well and celebrating seeing his granddaughter, daughter and son in law — and sister and brother in law! Our goal was to get him there for a holiday celebration! We are so thankful and grateful and beyond happy to be here and now, home! We don’t take one day for granted!

This year had its challenges! So I am extending all Gift Certificates for one year. Please call me or text or email to schedule your class! Here’s to lots of cooking and laughs in my kitchen studio! I can’t wait to see you and cook with you!

12/05/2024

Cooking Classes. Intimate Dinners. Farm to Table. CWA 2025 is gearing up for you to come cook with ME! I am also happy to cook FOR you. My cooking school is my absolute favorite part of my business! I will be posting a schedule and reserving dates so that all can participate! I also love demos and corporate events. Email and phone in bio! Gift cards available for all holidays! Let’s cook together in 2025!

11/15/2024

As I travel back from NYC doing proposals on the train, I am also defining my goals for 2025. I want to teach more classes, actually finish my cookbook, and book more Farm to Table dinners. I love teaching - the girls night out groups, kids, couples, families. My intention is to get back to more curated menus and special dishes. I have loved the big parties, but in order to stay healthy and keep my knees (😂😊🙏), I want to be more intentional in our new space. Website(s) are getting updated and trips will start up again, too. is still a passion. So…really good food, good health, lots of classes, special dinners, corporate retreats and my book! 📕 What are your goals? These things also bring peace.

11/09/2024

Proud to be a part of thr SSYMCA Cranberry Day! Come see me at 10am to Demo Cranberry Sauce and eat some yummy Cranberry Bars! https://southshorenaturalsciencecenter.org/events/cranberry-day/

10/30/2024

In my continuing series...if on Aruba...make sure you make a reservation at KOAL. A Chef's Table experience that will delight your tastebuds and warm your soul. Set in a rehabilitated apothecary-KOAL is a magical experience of perfect hospitality, delicious food, genuine connection and attention to every detail.

Every seating is only 15-16 people. Chef Albert and his business partner, & front of house, Tom, have created a restaurant I wish was in my hometown. The whole menu is posted here. The sweet corn soup, smoked crab, charkoal 😊 croutons, finished with 🌿 oil was an amazing exploration of flavor and texture. The broccoli miso purée was a wow! Chef got the texture of the purée so silky - it felt like a gift to ones mouth. If dessert is your thing - run to KOAL. Chef's warm chocolate mousse, chocolate sponge, lemon parfait, salted caramel, cacao caviar with almond pralines---is a work of art - and a taste sensation.

If you want to experience some the best hospitality and some of the best food in the world - made with such love, care and attention, make a reservation at KOAL. Consider it a gift yourself.

PS: As a chef 🧑‍🍳, I so appreciate the skill, love of food, and attention to details. As a consumer, I was wowed and I hope that is how my clients feel - bc that is always the intent. Chef Albert, you hit it out of the park. And Tom, we could not have felt more welcome or special. Bravo!

10/30/2024

In my continuing series...if on Aruba...make sure you make a reservation at KOAL. A Chef's Table experience that will delight your tastebuds and warm your soul. Set in a rehabilitated apothecary-KOAL is a magical experience of perfect hospitality, delicious food, genuine connection and attention to every detail.

Every seating is only 15-16 people. Chef Albert and his business partner, & front of house, Tom, have created a restaurant I wish was in my hometown. The whole menu is posted here. The sweet corn soup, smoked crab, charkoal 😊 croutons, finished with 🌿 oil was an amazing exploration of flavor and texture. The broccoli miso purée was a wow! Chef got the texture of the purée so silky - it felt like a gift to ones mouth. If dessert is your thing - run to KOAL. Chef's warm chocolate mousse, chocolate sponge, lemon parfait, salted caramel, cacao caviar with almond pralines---is a work of art - and a taste sensation.

If you want to experience some the best hospitality and some of the best food in the world - made with such love, care and attention, make a reservation at KOAL. Consider it a gift yourself.

PS: As a chef 🧑‍🍳, I so appreciate the skill, love of food, and attention to details. As a consumer, I was wowed and I hope that is how my clients feel - bc that is always the intent. Chef Albert, you hit it out of the park. And Tom, we could not have felt more welcome or special. Bravo!

10/27/2024

Inspiration for on Aruba.

10/04/2024

It's been a minute! This summer was a bit challenging for our family. But....my clients gave me opportunities to cook and create and center me! We also did a wedding that was beautiful- pictures to come -- and our Gala - pictures to come. I say it every time - but my clients and my staff are the best in the business. Cooking classes - there will be lots of them! Website updates and more! Stick with me - as Richard continues to heal well - I feel more like me! We are grateful for everything.

09/03/2024

The summer of 2024 was nothing that I thought it would be. I could not find the words to write very much until now. I had planned to have a slower summer than ususal - as we were moving - and I wanted time to set up my new office and my new kitchen - which I love! Then, on June 18th, Richard Gray had a freak accident - and fell down the stairs at our new house. That moment changed me forever. Your texts and notes, emails, calls and love -- helped sustain us, gave us hope, and truly, meant (means) the world to us. He was broken, and we needed your energy.

The BEST news: After one month in the hospital and Spaulding Rehabilitation in Charlestown (our old home), Richard came home and we started our healing journey. He is doing so very well! He is a good patient. He does PT and OT regularly (outpatient) and once a week, at Spaulding. We focused our attention on staying safe, listening to the doctors, and being at home - a home that we searched almost 4 years to find for our next chapter. We take one day at a time, and we are healing very well. Did I say THANK YOU for all of the prayers and love?

More good news: The Board of Health came and inspected my new kitchen - and we can begin our classes and dinners again at our new spot on Cross Street. I am sincerley trying to get to every text and email, note and scheduling request. Please know that I will honor every gift card and class - I am just finding my rythem again. I am concentrating on classes and special dinners and finally writing my cookbook. I am creating a peaceful, beautiful office to spend my "writing time" in - and hopefully, write a book full of stories and recipes you will love.

And in September 28th -- we are hosting our DoMor Gala Event (head over to domor.org to buy tickets or sponsor). The Gala is a labor of love as we raise money for MGHB Cancer Care. Our goal is $100K this year. We have 25 days to sell out the tables! We have John Turco as our Auctioneer --and many cool sponsors that I will share. We have 2 bands - Road Soda and the 155's. Most importantly, we want to continue this effort that we started. On June 17th, I thought I would also work all summer on this event. That did not happen. So as I write this today, I am also asking for your help! Please buy a ticket and come. We plan to honor those that we love and some that we have lost, including our dear, dear friend, and DoMor Advisor, Helen Gallo Bryan. We miss her so.

As we continue to evolve and heal, we look forward to welcoming you to our new Gray's Landing and CWA Kitchen. We hope you truly know how much you mean to us - and are forever grateful and thankful for your love and support.