Bookcook

I quit posting on Bookcook 8 months ago (eek), because I was dissatisfied with the site. My writing, while never meant to be any great work ...

One of the first recipes I’ve tried from my new Cooking Light subscription. The delectable-looking photo lured me in, plus in the last year...

I made this from an old Cooking Light issue I found at work, and it turned out so well, I asked for a subscription to the magazine for Chri...

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...