Bookcook

Long story short: Here is a bunch of stuff I didn’t think I liked (Raw chickpeas! Pepperoncini! Artichokes!) in a big b...

This is going to be one of those posts where I marvel at suddenly liking something I used to abhor. Beans, corn tortillas...

I’ve talked about this before, but one thing I’m still wrestling with—even after 12 years in the food blog game—is the fee...

I’m always on the lookout for more veggie pizza recipes, especially ones that can work as somewhat light, summery fare—sin...

I’ve had my old reliable bread-and-tomato salad recipe for more than a decade now, but there’s always room for innovation...

Meet our new favorite salad. I feel a little silly being like, “Hey guys, look what I just discovered!” when Cobb salad ha...

I’m fond of farro, but not unconditionally; its appeal depends a lot on the company it keeps. The first time I tried it, i...

I never thought I’d be interested in something called “salmon salad.” Let’s face it, it sounds weird—even though it’s basi...

I have all these exotic pizza recipes in my repertoire, from asparagus to zucchini (with hummus and strawberry in betwee...

Breakfast sandwiches...I never really saw the appeal, but then I haven’t been wild about eggs until recently. Now an egg ...

I couldn’t definitively declare that I liked farro until I successfully prepared it in a context that didn’t involve mus...

When I named Roasted Cherry Tomatoes as one of my top 10 2012 recipes , I mentioned that I’d finally managed to do somet...

Chicken gyros have become one of our favorite meals, but I’m always stumped about what to serve with them. Granted, the g...

Here’s another secret I’ve been keeping from you: the best thing ever to do with leftover cherry tomatoes (or grape tomato...

In my misguided youth (specifically, the college and immediate postcollege years), I had a brief but intense love affair w...

I used to hate corn tortillas. I can only attribute this to having grown up in the Midwest, because ever since I moved to ...

Genius: Beans + sausage + cherry tomatoes + aromatics + oven = a simple version of cassoulet. Hearty but not heavy, comforting, flavorful, a...

I did a pretty good job of overcoming my slight resentment of main-dish salads this past summer; thanks to recipes like this , this , and t...