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Fuel Your Culinary Passion

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COSMO Appliances

Fuel your culinary passion.
A better home starts with Cosmo.

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6324EWH

COS-6324EWH

The compact range hood solution. Equipped with permanent filters and push button controls.

305AGC

COS-ERC365KBD

Experience power and luxury. An electric range with 5 burners and a convection oven.

GRP Color Kits

Customize Your Look

GRP Series Gas Ranges can be customized with black and rose gold knob & handle kits.

12MWDSS

COS-12MWDSS

Save space by integrating this pull-out microwave drawer in existing cabinetry.

304TBECC

COS-304TBECC

Black ceramic glass cooktop with 4 surface burners and soft touch controls.

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Sold in 100+ stores across the U.S. and Canada

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LATEST POSTS

Lemongrass Chicken Rice Bowl Recipe

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November 30, 2023

This recipe is a celebration of Vietnam’s culinary tapestry, where …

Crispy Egg Waffles Recipe

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November 29, 2023

These golden-brown waffles, also known as “eggettes” or “gai daan …

Smoked Fish Pie Recipe

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November 28, 2023

This recipe pays homage to the country’s love affair with …

Plokkfiskur Recipe

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November 27, 2023

This traditional Icelandic fish stew tells a story of the …

Koupepia Recipe

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November 24, 2023

This savory treat, often enjoyed in festive gatherings and family …

Lohikeitto Recipe

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November 23, 2023

This traditional Finnish soup, featuring the goodness of salmon, potatoes, …

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The professional under cabinet range hood suitable

The professional under cabinet range hood suitable for any kitchen. The Cosmo Appliances COS-QB75 traps smoke, grease and cooking odors with 3 fan speeds and permanent stainless steel filters. Equipped with easy-to-use push button controls and bright LEDs to light up your cooktop below. Learn more about it with the link in our bio.

Shawarma represents the vibrant and diverse cuisin

Shawarma represents the vibrant and diverse cuisine of Syria, where aromatic spices and tender meat take center stage. #recipeoftheday

Ingredients:

For the Marinated Meat:

• 1.5 pounds boneless chicken or beef (your choice), thinly sliced
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• Salt and black pepper, to taste
• Juice of 1 lemon

For the Garlic Sauce:

• 1/2 cup mayonnaise
• 3-4 cloves garlic, minced
• Juice of 1 lemon
• Salt and black pepper, to taste

For Serving:

• Pita bread or flatbreads
• Sliced tomatoes, cucumbers, and onions
• Fresh parsley, chopped
• Pickles (optional)

Instructions:

For the Marinated Meat:

1. In a bowl, combine the yogurt, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, salt, black pepper, and lemon juice.
2. Add the thinly sliced meat to the marinade and ensure it’s well coated. Marinate for at least 2 hours, or overnight for the best flavor.
3. Heat a skillet or grill over medium-high heat and cook the marinated meat until it’s browned and cooked through.

Garlic Sauce:

1. In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, salt, and black pepper. Adjust to your taste.

To Serve:

1. Warm the pita bread or flatbreads.
2. Place slices of the cooked marinated meat on the bread.
3. Top with sliced tomatoes, cucumbers, and onions.
4. Drizzle with the garlic sauce and sprinkle with fresh parsley.
5. Add pickles if desired.
6. Roll or fold the bread to enjoy your homemade Shawarma.

This traditional Lebanese dish, often known as Bab

This traditional Lebanese dish, often known as Baba Ghanoush’s close cousin, is celebrated for its smoky eggplant flavor and creamy texture. #recipeoftheday

Ingredients:

• 2 large eggplants
• 2-3 cloves garlic, minced
• 1/4 cup tahini (sesame paste)
• Juice of 1-2 lemons
• Salt, to taste
• Olive oil, for drizzling
• Fresh parsley, for garnish

Instructions:

1. Preheat your grill or stovetop gas burner to high heat. Place the whole eggplants directly on the flame.
2. Using tongs, turn the eggplants occasionally until the skin is charred and the flesh inside is soft. This process may take about 15-20 minutes.
3. Remove the eggplants from the heat and let them cool for a few minutes.
4. Once they are cool enough to handle, peel off the charred skin.
5. Place the peeled eggplants in a strainer for a few minutes to let excess liquid drain.
6. In a food processor, combine the peeled eggplant, minced garlic, tahini, and lemon juice.
7. Blend the ingredients until you achieve a smooth and creamy consistency. You can adjust the amount of lemon juice and tahini to suit your taste.
8. Season with salt and blend again.
9. Transfer the Moutabbal to a serving dish. Drizzle with olive oil and garnish with fresh parsley.

Larb Gai features minced chicken, fresh herbs, and

Larb Gai features minced chicken, fresh herbs, and zesty lime, creating a harmonious blend that’s a favorite throughout Laos. Originating from the lush landscapes of Southeast Asia. #recipeoftheday

Ingredients:
• 1 pound ground chicken
• 2-3 shallots, thinly sliced
• 2-3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2-3 red or green chilies, finely chopped (adjust to your preferred spice level)
• 2-3 cloves garlic, minced
• Juice of 2-3 limes
• 2-3 tablespoons fish sauce (adjust to taste)
• 1-2 teaspoons toasted rice powder (grind roasted sticky rice in a mortar and pestle or blender)
• Lettuce leaves (such as iceberg or butter lettuce), for serving
• Fresh vegetables, such as cucumber and carrot sticks, for dipping

Instructions:

1. In a skillet over medium heat, cook the ground chicken until it’s no longer pink and slightly crispy.
2. In a mixing bowl, combine the cooked chicken, sliced shallots, sliced green onions, chopped cilantro, chopped mint leaves, chopped chilies, and minced garlic.
3. Squeeze the juice of the limes over the mixture, and add fish sauce to taste. Adjust the level of sourness and saltiness as per your preference.
4. Sprinkle the toasted rice powder over the mixture and toss everything together until well combined.
5. Serve Larb Gai on a platter with lettuce leaves for wrapping and fresh vegetables for dipping.

Functional and elegant. A Cosmo appliance elevates

Functional and elegant. A Cosmo appliance elevates the look to any kitchen.

Featured: COS-EPGR486G Gas Range

The dish features tender lamb, flavorful yogurt sa

The dish features tender lamb, flavorful yogurt sauce, and a bed of aromatic rice. Hailing from the deserts of Jordan, Mansaf encapsulates the essence of Jordan’s culinary heritage and Bedouin traditions. #recipeoftheday

Ingredients:
For the Lamb:

• 1 kg bone-in lamb pieces (shoulder or leg)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• Water, for boiling

For the Yogurt Sauce:

• 4 cups plain yogurt
• 2 tablespoons cornstarch (optional, for thickening)
• 3-4 tablespoons ghee (clarified butter)
• 2 cloves garlic, minced
• Salt, to taste

For the Rice:

• 2 cups long-grain rice
• 1/4 cup ghee (clarified butter)
• 1/4 cup slivered almonds, toasted
• 1/4 cup pine nuts, toasted

Instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the lamb pieces and brown them on all sides.
2. Add the chopped onion and minced garlic, and sauté until they are soft and fragrant.
3. Sprinkle the ground cumin, ground coriander, paprika, salt, and black pepper over the lamb. Pour in enough water to cover the meat.
4. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 1.5 to 2 hours, or until the lamb is tender and the flavors are well melded.
5. While the lamb is cooking, prepare the yogurt sauce. In a separate pot, whisk together the yogurt and cornstarch (if using) until smooth. Heat it over low heat, stirring constantly. Do not let it boil.
6. In a small pan, melt the ghee and sauté the minced garlic until it’s fragrant. Pour this into the yogurt mixture and stir well. Season with salt.
7. Prepare the rice according to your preferred method (boiled or steamed) and fluff it with ghee.
8. To serve, arrange the rice on a large platter. Place the tender lamb pieces on top of the rice.
9. Pour the warm yogurt sauce over the lamb and rice.
10. Garnish with toasted almonds and pine nuts.
11. Serve Mansaf hot.

These golden, crispy, and utterly delicious rice b

These golden, crispy, and utterly delicious rice balls are a Sicilian street food classic. Hailing from the heart of the Mediterranean, Arancini captures the very essence of Sicily’s rich culinary heritage. #recipeoftheday

Ingredients:
For the Rice:

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Pecorino cheese
• 1/4 cup saffron threads (soaked in 2 tablespoons of hot water)
• Salt and black pepper, to taste

For the Filling:

• 1 cup Bolognese sauce (made with ground beef, tomato, and onions)
• 1/2 cup fresh mozzarella cheese, diced
• 1/4 cup peas (cooked)
• 1/4 cup grated Parmesan cheese

For Coating and Frying:

• 2 cups fine breadcrumbs
• 2-3 large eggs, beaten
• Vegetable oil, for frying

Instructions:

1. In a saucepan, bring the chicken or vegetable broth to a simmer and keep it warm.
2. In another large saucepan, heat the Arborio rice over medium heat until it’s lightly toasted.
3. Pour in the dry white wine and cook until it’s absorbed by the rice.
4. Gradually add the saffron-infused water and the warm broth to the rice, one ladle at a time, stirring often. Continue until the rice is cooked al dente and the mixture is creamy.
5. Stir in the grated Pecorino cheese, salt, and black pepper. Let the rice cool.

For the Filling:

1. Take a portion of the cooled rice in your hand and flatten it.
2. Place a spoonful of Bolognese sauce, diced mozzarella, peas, and grated Parmesan in the center.
3. Encase the filling in the rice to form a ball.

For Coating and Frying:

1. Roll each rice ball in beaten eggs and then in fine breadcrumbs, ensuring they’re well coated.
2. In a deep pot, heat vegetable oil to 350°F (175°C).
3. Carefully fry the Arancini in batches until they are golden brown and crisp, about 4-5 minutes.
4. Remove the Arancini with a slotted spoon and drain them on paper towels.

Discover a new world of cooking with the Cosmo COS

Discover a new world of cooking with the Cosmo COS-304TBECC 30 in. ceramic glass cooktop. Equipped with 4 surface burners, touch controls and a sync bridge. Satisfy all your culinary needs. Learn more with the link in our bio.

Classic Bitterballen are delightful bites. These g

Classic Bitterballen are delightful bites. These golden-fried balls are filled with a creamy, savory mixture. #recipeoftheday

Ingredients:

For the Filling:

• 2 cups cooked beef or veal, finely shredded
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef or veal broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Pinch of nutmeg

For the Bitterballen:

• 2 cups cold mashed potatoes
• 2 eggs, beaten
• 1 1/2 cups fine breadcrumbs
• Vegetable oil, for frying

Instructions:

1. Start by preparing the filling. In a saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes translucent.
2. Stir in the flour to create a roux, and cook for a minute or two until it turns a pale golden color.
3. Gradually whisk in the beef or veal broth to create a smooth, thickened sauce.
4. Add the finely shredded beef or veal, chopped fresh parsley, a pinch of nutmeg, and season with salt and pepper. Stir until the mixture is well combined. Let it cool completely.
5. Once the filling is cooled, take about a tablespoon of the mixture and shape it into a small ball. Repeat this with the remaining filling.
6. Place the cold mashed potatoes in a bowl. Take a small portion and flatten it in your hand.
7. Put a meatball-sized portion of the cooled beef or veal filling in the center of the potato round and encase it to form a ball.
8. Dip each ball into the beaten eggs, then coat it with fine breadcrumbs. Repeat this process for all the bitterballen.
9. In a deep pot, heat vegetable oil to 350°F (175°C).
10. Carefully fry the bitterballen in batches until they are golden brown and crisp, about 3-4 minutes.
11. Remove the bitterballen with a slotted spoon and drain them on paper towels.
12. Serve the Bitterballen hot, alongside your favorite dipping sauce.

Seamless, elegant and powerful. The Cosmo COS-EPGR

Seamless, elegant and powerful. The Cosmo COS-EPGR366 Gas Range makes cooking a breeze while adding a professional look to any kitchen. Learn more about the EPGR series with the link in our bio.

#cookingwithcosmo #cosmocommunity

We are experiencing a higher than usual customer service demand. There may be delays in response to service inquiries and fulfilling orders.

Due to COVID-19, we are experiencing a higher than usual customer service demand. There may be delays in response to service inquiries and fulfilling orders.