Bookcook

I made this last night, and this morning my entire apartment smells like onions. I think even the cats smell like onions. I have showered, s...

Despite the luxurious-sounding title, this recipe is nothing fancy, really, something I only tend to make when I’ve got extra cream in the...

This is not a surprising recipe, but it combines a lot of things that go well together into a rich, flavorful whole. I’ve had it for quite a...

Eh. This is, I think, the second time I’ve made this recipe, and it had been a long time since the first time, so I was doing a check to mak...

Don’t you just love the word “fritter”? And all the crispy, golden, fried goodness it implies? As the author of this recipe, Jack Bishop, po...

Yes, yes, it’s been (eep!) a month since I last posted a real recipe here. For some of that time, I was out of cooking commission, being win...

I’m not much of a baker, mostly because if I made cookies or cakes or bread regularly, then I’d be compelled to eat them all, so usually I w...

This is barely a recipe—I mean, I did get it from Jack (Bishop) in Vegetables Every Day , but I think I could have figured most of it out on...

Hooray! After having almost exhausted my favorite cookbook, Pasta e Verdura , I happened upon another one by the same author, Jack Bishop, a...

Sometimes you just want some basic tomato sauce. You don’t want it to be boring, though, which is why there’s smoky marinara sauce. The secr...

I’m afraid it’s been a few weeks since I posted a recipe. For some of that time, I was preparing to travel, and then I was traveling, and ...

This is one of only two desserts I ever make. (I’m not really a desserty person; most of the time I’d rather have a piece of chocolate than ...

Sausage and squash go together like peanut butter and jelly as far as I’m concerned, not that I’d want to make a sandwich out of them. (We...

I was craving a light pasta with a green vegetable; more specifically, I was craving asparagus. So I splurged and bought some, even though...

This has been a staple for me for at least four years, and it saw me through that long period when I never cooked meat but didn’t really lik...

The title of this dish is a total lie, making it sound as though I have systematically conducted a thorough scientific sampling of all the ...

To be eaten in moderation, but very good. I don’t even like cream cheese all that much, but boy does it complement mushrooms and garlic. Thi...

This is what you make for dinner when your candidate is looking likely to lose the most important presidential election in your lifetime. It...

Faithful BookCook readers will have realized by now that I possess an endless parade of recipes for pasta with vegetables, so the name “Spag...

My nose has been hideously runny lately, so I thought some medicinal food might do me some good. And can you believe I’ve never made chicken...