Bookcook

(BLANCS DE VOLAILLE AU THYM AVEC GALETTES DE POMMES DE TERRE) Sorry about the snooty French title—I couldn’t help it, so intoxicated was I b...

I have at least four asparagus pasta recipes on file, but this is my all-time favorite. It’s a bit elaborate for every day (there are a lot ...

Eek! I made this new recipe months ago, but somehow forgot to write it up. Now I’m afraid I don’t remember much of the experience, except th...

I’ve had this recipe for a while (I think it may be from Jack Bishop’s Pasta e Verdura , but I’m too lazy to check), but don’t make it oft...

Wow, I say. Silly me, I’d been afraid this would be plain and bland. Instead, it tasted as good as or better than the other gratin-type dish...

This soup is a brown puree resembling something small singing children would be fed in a Dickensian workhouse. Luckily, it tastes pretty goo...

This is my favorite of all recipes, and if you know me for any length of time, chances are good that I’ll make it for you. It’s a perfect me...

First of all, it’s really fun to type the word “kebab.” Kebabkebabkebabkebabkebabkebabkebab…your left-hand pinkie and index fingers get to d...

Yeah, I’m slow this week. I made this recipe on Sunday (!) night, as a side dish for Cheesy Stuffed Potatoes , because it’s important to hav...

Sometimes you just need a good, plain, easy chicken breast recipe. This one did the trick for me on Wednesday night; I’m not gaga over it, b...

For many years of my youth, this was my favorite dish that my mom made, so learning how to make it for myself several years ago was very sat...

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...