Bookcook

Yet another creative use of vegetables with pasta, thanks to Pasta e Verdura . I don’t even have a particular fondness for peppers—I hate th...

Don’t the quotes in the title look silly? Or, excuse me, “silly”? But they’re actually accurate; this is indeed pretty much like lasagna, in...

I got this recipe from my mother, and I make it occasionally out of nostalgia, and also out of a love of cheese. I don’t make it too often, ...

Legumes are not by any stretch of the imagination my favorite food category, but my mom must have made lentil soup occasionally when I was l...

From The Better Homes and Gardens New Cookbook , this faux-Mexican lasagna is one of the old staples from my vegetarian days, exceedingly ea...

A standard, serviceable pasta recipe from Pasta e Verdura , tasty but nothing exotic. Nothing not to like here: I love zucchini—perhaps the ...

I made this last night for A and his mother: my best, most reliable, serve-to-company, make-a-lot-at-once-and-freeze-for-later soup recipe. ...

Don’t ask me when I made this. Thursday night, maybe? Last week was a slow BookCook week—one night of unexpected pizza, one night of a rerun...

Mmmm, leeks. This is very leeky pasta—not much else to it, really. Naturally, the recipe is from Pasta e Verdura , my source for out-of-th...

Hair-Raising Adventures In Chicken Roasting, Part II, in which we have the opposite experience from last time but, like last time, everythin...

Of course, this wasn’t always its name. When I got from whatever cookbook I got it from, years ago, it was called something descriptive an...

This is one of my go-to soups, smooth, mellow, and festively orange. It’s one of those deceptively simple recipes that somehow ends up being...

This one is for the garlic fans. What we’ve got here is basically a pesto baked on some bread, but you’ll notice the pesto contains 10 clove...

Zowie. This new recipe (from The Joy of Cooking’s All About Chicken book) was a cinch to make, yet it seemed so sophisticated. Maybe it was...

Will I sound too much like Good Housekeeping if I call this dish “a hearty crowd-pleaser”? OK, yes, but that’s what it is. I’m a big fan of...

I would like to imagine that you’ve all been on tenterhooks, awaiting my solution for using up leftover mascarpone. I’m not much of an impro...

(Photo added 1/16/08. Ideally, the pesto topping should get all browned and crispy instead of remaining as green as it looks here, but this ...

A recipe of unknown origin that I’ve been making on occasion for a couple of years. Very tasty, but then judging by the ingredients you cou...

A.k.a. The Gratin That Swallowed Monday Night. This was a new recipe for me, from Martha Rose Schulman’s Ready When You Are . All the recipe...

This was the recipe (from Jack Bishop’s Pasta e Verdura , of course) that made me decide to like butternut squash the first time I made it a...