101 Cookbooks is my recipe journal where I primarily feature healthy, vegetarian recipes, and the occasional sweet treat.
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A big pot of red posole made on a stormy day. A brick-red brothy sauce surrounds the posole, and individual bowls are topped with thin wisps of pan-fried tortillas, a pinch of toasted Mexican oregano, and a bit of crumbled feta.
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Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.
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Around the holidays these pretty, sparkling sugared cranberries are perfect. Tart and sweet, they glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table.
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This olive oil flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.
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I made these for Lottie & Doof's 12 DAYS OF COOKIES. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.
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This is simply heirloom beans and roasted broccoli with shallots and pan-fried seitan. Something I threw together one night after getting home from the airport. It's filling and hearty, and quick to make - particularly if you have cooked beans stashed in the freezer...but canned beans will work too.
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A list of fall favorites - books, cookbooks, links, gift ideas - all sorts of things.
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A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin's cookbook, I am Almost Always Hungry.
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Rustic orange-scented oat scones peppered with currants inspired by a recipe in Romney Steele's new Big Sur-based My Nepenthe cookbook.
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My friend Harris Salat, freelance journalist and cookbook author, shares a list of his favorite cookbooks with us.
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A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.
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A simple, everyday broccoli soup made special with crusty, mustardy croutons. Perfect for those days when I need some extra nutritional punch.
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An apple and carrot-flecked shortbread recipe inspired by a recipe I came across in Good Tempered Food by Tamasin Day-Lewis.
101 Cookbooks I judged two fantastic books, Salt to Taste vs. Canal House Cooking, in the Tournament of Cookbooks.
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This was tough. Both books -- Salt to Taste and Canal House Cooking -- are beautifully done, and it's clear much care and attention went into both of them. I should start by saying, I suspect these books will appeal to separate audiences. ...
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A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.
