101 Cookbooks

Let’s make homemade pasta! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now. You don’t need special Italian pasta flours to make great homemade pasta, and you don’t need to worry if you don’t have a pasta maker. You can make pasta
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This mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I shared this gem of a recipe back in 2012 and noticed a lot of you were still searching for it this summer. I thought
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I’m going to share the best thing in my refrigerator right now. It’s a dip, and I can’t get enough of it. If you can imagine an updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets — that’s what I was going for. The base is a
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You can tell by the streak of tomato recipes here lately, I’m in the thick of it. And today is no exception. I made this for dinner last night, and if you have a box of spaghetti and some good tomatoes you’re half way there. What you see is a tangle of spaghetti, olives, nuts,
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I baked a 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake yesterday, and it’s everything you want in a cake. It is from her book The New Way to Cake, the chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn’t know I needed in
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There are two things we have in spades right now – ripe tomatoes and sourdough bread. Inevitably, this time of year the variations on tomato soups and sauces coming out of the kitchen are many. The other night, I made this. Walking into the kitchen, I imagined building on the idea behind pappa al pomodoro,
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Free-form tarts are the savior of the unfussy cook. Unlike tarts baked in a pan, there’s no need to worry about trimming dough, rolling out perfect circles, or using pie weights. They’re the sort of thing I love to pull from my oven year round, but especially in conjunction with peak tomato season. A beautiful
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Temperatures spiked to over 90°F this week in Los Angeles and the Santa Ana winds are here. Winds like these – hot, dry, strong, unpredictable – are unusual in June. They bring morning nose bleeds and turn palm fronds into ribbons that can cut. They’re both beautiful and disturbing. To keep doors and windows from
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This recipe makes a single beautiful loaf of walnut studded zucchini bread. And a sizable one at that. For years I would load my zucchini bread batter with all manner of zest, spice, and whatnot. But that’s not how I roll anymore. Over the years I began to prefer this pared-down and more minimalist version.
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The only zucchini recipes that have my attention right now call for pounds of it. One half cup here, or a medium zucchini there just isn’t going to cut into the supply coming out of the garden. Apparently many of you feel similarly, because a lot of you made the Pasta with Smashed Zucchini Cream
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There is an incredible amount of zucchini coming out of our garden right now, and I’m focused on using it. This means ignoring recipes that call for small quantities of zucchini, turning my attention to making things that can put a real dent in the supply. Enter this simple, garlic-boosted pasta. It uses two pounds
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Sesame studded and heavily scented with crushed fennel seeds and chamomile, these chocolate dipped biscotti punctuated my espressos all week. They were the petite treats I looked forward to. If you’ve never baked biscotti before, they’re a lot of fun, and quite adaptable. The main thing? You double bake them. First with the biscotti dough
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Buckle up everyone! I’m going to counter all the recent bean recipes with a birthday cake. It was Wayne’s birthday this week and I felt like a special cake was in order. I wanted to make something that looked classic from the outside, with a surprise when you slice into it. I also wanted to
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If you’ve only had refried beans from a can, this should be the next recipe you cook. Homemade refried beans are a game-changer. They’re simple to make and having them on hand makes it simple to throw together meals for days. Think tacos, tostadas, chilaquiles, and next-level bean dips. There are a lot of opinions
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If you ask me, a great coleslaw recipe is created with good knife skills and a short list of easy-to-find ingredients. Equal importance being placed on both ingredients and the cut of the cabbage. When cabbage is cut into ribbons that are too wide, the slaw ends up awkward, heavy, and daunting on the fork.
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I first posted this pancake recipe it 2006, and figured it was time to elaborate a bit. It’s a recipe I use it a lot, resulting in a beautiful, classic stack of pancakes with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. That said, the real reason I
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This is the time of year I find myself drying herbs. In part, it’s because I tend to come across special, unusual varietals in the spring and late into summer – caraway thyme, pineapple sage, fresh coriander. Some will appear for a week or two, then aren’t seen again for another year. Other times, it
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I have a good number of wood cutting boards, wood-handled knives, and wooden spoons in my kitchen, as I’m sure most of you do. One of the things that bothers me most about caring for them is nearly all the products related to this task are mineral oil based. For example, spoon butter. It’s typically
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Rice has always been my top comfort food. It’s what my mom would feed me when I was sick, and the only food I ever wanted to escort me out of the haze of flu. As an adult, I vacillate between making beautiful, simply-cooked pots of plain rice and more elaborate creations that I think
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Today’s post is all about oven fries. We moved a few weeks ago (just up the street), and that meant packing up my cookbook collection. It’s a slow process, because I tend to flip through every book before boxing it. Some books like to fall open to a much-loved recipe or photo spread, and that
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Hi everyone, after a few weeks without eggs, we finally scored some. To celebrate? I baked brownies – the best brownies I know how to make. They’re fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. We ate some, froze some, and left some for neighbors. In addition to lots
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Hi everyone. Not surprisingly, I’m getting a lot of requests for pantry soup recipes right now. I made a couple myself this week (a red cabbage version of ribollita, and a simple farro & bean soup), and it’s the kind of cooking I love most. I hope you’ll find some inspiration in this collection of
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I’m updating this soup from the archives (2010)  because it’s the sort of hearty, timeless, comforting soup that helps in times like these. I made it this afternoon and feel a bit better because of it. There’s chopping to do, which keeps the hands busy and mind focused. The foundation ingredients are flexible and straight
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I have strong opinions about egg salad sandwiches. Usually I take a pass. Like, if I see one on a menu, or at a deli, I choose another sandwich. Egg salad tends to be so gloppy, or too much mayo, soggy bread (yuck), or the trifecta of all three. But it doesn’t have to be
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Pad thai is nearly always a crowd-pleaser. It’s the sort of food that’s good, even when it’s bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today’s pad thai recipe is the riff I’ve been making lately – combining a Thai heart and a
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Many of you were enthusiastic about the lentil soup recipe I posted a few weeks back. Today’s split pea soup recipe is similar in spirit. It’s a delicious, healthy, textured soup made from an impossibly short list of ingredients. Seriously, just five! No ham hocks in this version, simply green split peas and onions cooked
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