Bookcook

Boy, do I love fritters . Already A and I are at the point of eating zucchini fritters for dinner at least once per month, so often and wit...

(Chicken Breasts With Onions, Potatoes, and Bacon) I love that the French have a cooking style called “bonne femme,” or “good woman.” Fr...

May 2008 update: Pretty, huh? If you're wondering what the orange chunks are, that's because the farmers' market didn't have...

I had 4 ounces of leftover cream cheese sitting in my refrigerator (after making Tortellini With Mushroom-Cheese Sauce a couple of weeks ag...

Sausage is my favorite pizza topping (and a favored ingredient in general, as you may have noticed), but its fat content and occasional text...

Tuesday was about the third time I’ve made these, but I’ve resisted accepting the recipe into my repertoire because (a) It’s somewhat simila...

Thanks to this recipe, I have been wandering around the house singing “I made squash cass-oo-laaaayyy” to myself in a Bob Dylan-esque accen...

I've finally accepted the dearth of good pizza in L.A. and have decided to just make my own. I'm not quite energetic enough to make ...

Whoa, doesn’t this recipe title sound incredibly fancy? But really, it’s, um, baked potatoes topped with onions and cheese and some rosemary...

Good old Cooking Light delivers another successful meal. I already have a serviceable squash soup recipe , but what attracted me to this ne...

Two mom recipes in one week! She’ll be so proud. I am not a baker, but I was pleasantly surprised by how easy this bread was to make and how...

For someone who thinks America’s Test Kitchen is too fussy, why am I posting two recipes from them in one week? Well, I have to admit those ...

I love mac and cheese, though I have to admit my heart still belongs to the creamy, saucy, day-glo orange stuff (not Kraft, though—I used to...

Hi, I’m back after a long hiatus with an armload of new recipes and a determination to post them more frequently. Plus, thanks to the magic ...

Again, I’ve had this for a while and have no idea where it came from. While I didn’t have the good fortune to eat any seasoned corn like thi...

This is what we had with the corn cakes the other night. I’m surprised I haven’t posted it before, since we eat it fairly often as a summer ...

Jack Bishop: Pasta e Verdura * and Vegetables Every Day * Anthony Bourdain: Kitchen Confidential and A Cook’s Tour Laurie Colwin: Home Cook...

I’ve been obsessed with fresh corn this summer. Now that I’ve finally located the one vendor at my farmers’ market that sells the perfect, s...

Neither my busy schedule nor the unusually brutal Southern California temperatures (it reached 107 degrees in Pasadena the weekend before la...

This is not chocolate. It’s savory, not sweet—in fact it has nothing to do with actual fudge, except that it is, in its own way, just as ric...