Bookcook

At this time of the year, I get a little cranky about living in Southern California. It’s fall—school’s started (and with it, the horrific ...

Eventually, I’m just going to end up cribbing Eggs on Sunday ’s entire Pizza category . I can’t help myself! There’s so much variety, and al...

I made this dessert with some gorgeous “dinosaur egg” pluots a couple of weeks ago, but even though it knocked my socks off and A’s too, I n...

With just two vegetables in a basic vinaigrette, this salad is almost too simple to talk about. You may note that it’s also suspiciously sim...

Holy crap, I love this salad. And you know my usual lack of enthusiasm for salads . In particular, I’ve always been an avowed potato-salad h...

Psst! I realized something important this week: I've been happily making roasted green beans for years now (YEARS, I TELL YOU) and yet h...

Since I already have an embarrassment of pasta recipes , I try to be pretty cautious about acquiring new ones, but when I saw this recipe ...

On Tuesday night, I had to pick A up at the airport at an awkward hour of the evening: several hours after the end of the workday (I work ri...

This recipe, from Jack Bishop’s Vegetables Every Day , tastes exactly as you’d expect, and I mean that in the best way possible. If you have...

Sorry my posting’s been spotty lately; I’ve been hot, busy, and a little uninspired. My love affair with my ice-cream maker fizzled during t...

Oh, yum. And also, YUM. This is my favorite kind of recipe—the kind that packs a huge flavor punch and will wow the hell out of anyone who e...

3 yellow zucchini 1 bunch of teeny-tiny radishes 2 leeks 2 onions 6 Yukon Gold potatoes ½ bunch sage ½ bunch basil 1 head lettuce 11 carrots...

When A and I took our first taste of this frozen yogurt after churning it in the ice cream maker, we both looked at each other and said, “St...

This week, the lovely Grover Cleveland will undertake the Vanna White role in showing off our CSA bounty: My share of the box contained: 1 l...

This just goes to show that sometimes you should disregard advice, even when it’s your own. Over the years, I have periodically been suckere...

(I wish the lighting in my kitchen were better, because this frozen yogurt was the most beautiful shade of blue-purple. ) I never knew I cou...

On Saturday morning, A and I picked over seven pounds of blueberries. Last year when I did this with my friend J, the weather was unbearabl...

This week’s haul: 1 onion 1 bunch celery (mine in exchange for P taking the head of cauliflower, a vegetable I haven’t yet learned to apprec...

I’m not a big fan of raw bananas (in fact, overly ripe ones kind of gross me out), but they can be really good in cooked desserts—particular...

Our favorite guacamole comes from a vendor at our farmers’ market, but lately it’s been getting too expensive to justify buying. Over $6 for...