Bookcook

Usually when I alter a recipe, it’s to cut corners, but here’s a rare instance where I made something about 10 times more ...

I do feel like I’m reaching max capacity for pureed orange vegetable soups here (five carrot, four butternut squash), but ...

I had nearly a full package of peanuts left over after making the peanut-lime chicken-noodle salad , so I decided to cross...

A quick search of my blog archives confirms that this is the time when, like clockwork, I habitually complain that autumn...

This recipe (from Bon Appetit via Dinner With Julie ) had been sitting in my Delicious bookmarks for nearly a year, inti...

Chicken gyros have become one of our favorite meals, but I’m always stumped about what to serve with them. Granted, the g...

When I make cookies, I usually want something involving chocolate or oatmeal, often both. Sugar cookies seem to boring to ...

Here’s another secret I’ve been keeping from you: the best thing ever to do with leftover cherry tomatoes (or grape tomato...

This is my new favorite quinoa salad and it isn’t even really a quinoa salad. The original Cooking Light recipe called f...

I wanted a little protein with my spring rolls , and since A and I will often order nothing but an assortment of appetizer...

This one’s really an oldie; I remember making spring rolls for summertime dinners when I lived on my own in St. Paul in m...

I’ve been holding out on you: I’ve been eating this awesome oatmeal three or four times a week for the past month and I’m ...

Can you believe I have more than 450 recipes here (whoa), and not a single one uses Swiss chard? Honestly, I have nothing ...

Here would be a perfect place to employ the oft-overused (I include myself in this accusation) foodie phrase “summer in a ...

And with this, my “ Put a Fruit on It” experiments have reached their zenith. I saw the base recipe at Two Peas and The...

You guys, you guys, I’m back from my (sort of inadvertent) summer blog break and I have a backlog of SO MANY delicious rec...

I just can’t care about rice. I mean, whatever, I respect its right to exist, I recognize that it’s a vital and versatile ...

In my misguided youth (specifically, the college and immediate postcollege years), I had a brief but intense love affair w...

When I spotted tomatillos at the farmer’s market, I immediately craved salsa verde. The trouble is, I only have one recipe...