Bookcook

Roasted kale in foreground (man, I love the “macro” setting on my camera—you can see the individual grains of salt!), spicy roast chicken an...

The cast of characters: more chubby carrots fresh rosemary 1 kabocha squash 2 turnips 1 head lettuce ½ bunch tatsoi ½ bunch kale ½ bunch aru...

clockwise from lower left: 6 adorably fat carrots 1 head lettuce ½ bunch arugula 1 red kuri squash ½ bunch red Russian kale ½ bunch tatsoi 1...

I don’t have a photo, but I made this side dish for the second or third time last night (to accompany this red lentil soup * and some reall...

I had three-fourths of a butternut squash in the refrigerator, left over from last week’s pizza. I had a jar of delicious CSA honey. And I h...

(Sorry about the blurry photo. It was dark, Amazing Race was on, and I just wanted to eat . Even as I snapped the shutter, I was already le...

Good news! The farm didn’t burn, though there was some crop damage (and significant damage to Southern California agriculture in general, pa...

Another delicious way for me to use Trader Joe’s pizza dough, courtesy of Cooking Light . Last night was the second time I tried this recipe...

Yes, I realize it’s nearly Week 3, but things have been crazy in SoCal lately, what with half of it being on fire and all. In fact, our poor...

(shown with Herbed Basmati Rice and Roasted Asparagus ) Thanks to Cooking Light , here’s another recipe to help use up my big bag of almond...

(shown with Almond-Crusted Salmon and Roasted Asparagus ) I’m not a huge rice fan, and consequently, I’m not very good at making it. If you...

I was a bit resentful that my very first CSA delivery contained cabbage, but mollified by the fact that the CSA newsletter contained this pa...

Months after being inspired by Michael Pollan’s The Omnivore’s Dilemma , my friend P and I have finally gone ahead and joined a local commun...

Besides being aptly and adorably named for our favorite local fault line, these crackly-topped cookies fulfilled two important requirements ...

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...