Bookcook

I am just bursting with self-congratulation. I used to think I just couldn’t make great cake, but this recipe has proven me wrong. When I sa...

Now is the time of year when people begin to feel oppressed by zucchini. (According to Garrison Keillor, the people of Lake Wobegon lock the...

It may require half an hour of hot oven usage, but this is nonetheless a great summer meal—insanely easy to assemble, and you can leave the ...

No recipes for you! Oh, the shame. Here I’ve been merrily cooking up a storm and utterly failing to document it. If it’s any consolation, I’...

And so, finally, begins my new experiment of trying to add illustrations to my recipe postings. I think it’s clear from these pictures that ...

I don’t particularly like shrimp. I used to refuse it completely, abhorring the seafood flavor and chewy texture, though now I’ve evolved to...

Pasta with potatoes always sounds like starchy overload, but it sure can be delicious. In this dish, the raw tomatoes and parsley do a gre...

I haven’t been doing much cooking lately, because A’s out of town for the Fourth of July. I’d envisioned spending my free time during this s...

Asparagus week continues! I tore this recipe out of a recent issue of Cooking Light , tried it for the first time a few weeks ago, and reall...

Another random recipe from my archives, in keeping with yesterday's asparagus theme. (This is yet another of the pureed soups on which I...

Another of those poor, orphaned I’ve-had-this-forever-and-don’t-know-where-it-came-from-or-why-I’ve-never-posted-it recipes. I’m always attr...

I realize that I promised to post this recipe “tomorrow” about two weeks ago, but I plead extenuating circumstances. We’ve been continually...

Why haven’t I posted for a month and a half? (A) Now that I’ve reached the ripe age of 30, I’m devoting my time exclusively to important, me...

This is a recipe perfect for the transition from winter to spring. After I cooked it on Sunday night, while we were digging into plates pile...

Made this last Thursday night. Be forewarned, it’s not falafel as you might expect to find it in a restaurant; maybe a better term would be ...

I continue to lag behind in my postings; I made this recipe a week ago. But even though it’s old news, I thought you should know about it, b...

Monday was my thirtieth birthday. Birthdays, especially milestone birthdays, are always an excellent excuse for gluttony, so even though I’d...

I don't intend to make this into some kind of Rachael Ray fanblog, but here’s yet another great recipe from her. It’s just that I wanted...

Sheesh, I’m behind with this posting stuff. I made this bread on Easter. Which turned out to be apt timing, since the recipe is indeed mirac...

May 2008 note: This photo shows an all-asparagus, no-pea version. I had a whole bunch of fresh asparagus this time, so I used it all--probab...