Bookcook

Sorry for the complete lack of postings lately. I'm still cooking as much as ever, but haven't tried too many new recipes. That said...

I never really got the hang of garlic bread. I don't serve many side dishes at all, especially bread, and on the rare occasions when I m...

Pasta and avocado? Doesn't that sound kind of weird? Trust me, it's delicious--a nice, easy, no-cook sauce for summer, with a lot ...

I realized I make pasta a lot, but I never make good old spaghetti. When I ended up with some leftover canned tomatoes in my refrigerator (T...

OK, this is basically just a shell of tomato wrapped around a big hunk of melted basil-flavored cheese. But it's also delicious, another...

I hadn't made this recipe in eons, because I have several similar cucumber-yogurt-pita recipes that are a little jazzier: this one has...

I wouldn't really describe this zucchini as "stuffed"--to me, stuffing implies some substantial material, like rice or ground ...

We had not been to the farmers' market in a month, which means we hadn't eaten tomatoes in a month, because I have apparently become...

This recipe had great potential, but it didn't quite deliver. It tasted good enough, though, and I think that once I perfect the executi...

Holy cow, it's been a long time since I've posted a recipe--I've been cooking all this time, I swear, just not new stuff. For my...

After A and I both concluded we didn't really like this butternut squash soup recipe all that much, I was in the market for another one...

(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...