Bookcook

I’ve had my old reliable bread-and-tomato salad recipe for more than a decade now, but there’s always room for innovation...

 Or, My First Pie , Part II. Blueberry is not my favorite pie flavor; that honor goes to strawberry, followed by lemon m...

I’m baaaack! I’ll skip the boring excuses because I have a huge backlog of recipes to record—starting with pie! I don’t u...

So it’s official: I don’t hate cabbage anymore. I’m not apt to look at a recipe and think, “Ooh, cabbage!” but I’m willing...

Meet our new favorite salad. I feel a little silly being like, “Hey guys, look what I just discovered!” when Cobb salad ha...

I don’t get the big deal with chicken Parm, so it wasn’t the title of this recipe that drew me in—just the alluring photo ...

 I messed up big time. I first made this dish (by Melissa Clark via Elly Says Opa ) on May 7, 2013. I took a photo. I reca...

Let’s just forget about my previous cauliflower soup . That perfectly serviceable recipe made cauliflower palatable to me,...

In my 2013 roundup , I spent a lot of time lamenting how infrequently I’d blogged that year. In 2014, I reached a new all-...

I’m rushing to post this before midnight so it can be eligible for my list of favorite 2014 recipes, because there’s no do...

I first made this Smitten Kitchen recipe during a visit from my parents. I recall it being easy, elegant, and enjoyed by ...

This recipe is ideal for the time of year I always complain about, when the rest of the nation wraps up in wooly sweaters ...

I know it’s fall for the rest of you, but here in L.A. the hot, dry weather persists. I’m aching for a cool breeze right n...

I found this chicken recipe while paging through The Lemonade Cookbook . For those of you outside L.A., Lemonade is a loca...

When I first discovered how simple and gratifying it is to make homemade pudding, I went bonkers for it. Over the next th...

My ardor for quinoa has dimmed somewhat (blame overexposure, the fact that A has discovered/decided he doesn’t like it, an...

I’m canning less than I used to (I blame this year’s interminable heat, coupled with an increasingly demanding job that leav...

I’m fond of farro, but not unconditionally; its appeal depends a lot on the company it keeps. The first time I tried it, i...

It wouldn’t be summer without another new blueberry recipe in the wake of our annual blueberry-picking expedition. Than...

This feels a little anticlimactic after the big Potato Salad Revelation . I thought the recipe (from Gourmet via Smitten K...