When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.
This cherry tomato tart starts with an all-butter crust spread with a thin swipe of chili crisp, then filled with ricotta folded with deeply roasted scallions and fresh chives. A generous layer blistered cherry tomatoes tops the ricotta, and a final scattering of toasted almonds brings added crunch. Bake this tart, share with friends! Continue reading Cherry Tomato Tart with Burnt Scallion Ricotta…
Iced sesame noodles have become a thing in our house in recent years. Cold noodles plus a creamy sesame sauce and a line up of great toppings equals custom bowls everyone loves! Continue reading Iced Sesame Noodles on 101 Cookbooks
A hearty tomato-based soup made with beans, lentils, kale, and a deep mushroom broth. More importantly, it freezes well so you always have a good meal at the ready. Continue reading Bean and Lentil Soup with Kale on 101 Cookbooks
This green bean salad with peaches can anchor many summer meals. It features caramelized onions, toasted nuts, dates, a jolt of serrano pepper and a unifying oregano-garlic drizzle. Continue reading Green Bean Salad with Peaches on 101 Cookbooks
If you have a bag of oats you want to put to good use, start here. This page shares my favorite oat recipes from 101 Cookbooks over the years. Baked oatmeal, granola, muffins, cookies, pancakes, crackers, breads, crumbles, and bite-sized snacks all represent and show just how diverse and delicious oats can be. Continue reading Oat Recipes: 25+ Favorite Ways to Cook with Oats on 101 Cookbooks
If you have a jar of chili crisp and some fresh ears of corn you’re well on your way to this summer-maxxing salad. Sweet corn, plenty of herbs, creamy dollops of goat cheese, and toasted pepitas come together in a spicy, crunchy way that disappears fast. Continue reading Chili Crisp Corn on 101 Cookbooks
This olive oil cracker recipe makes thin, snappy, rustic crackers - sturdy enough to stand up to a hearty dip. The technique is simple and straightforward and utilizes just a few ingredients. The dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents. Get creative! Continue reading Olive Oil Crackers on 101 Cookbooks
If you’re interested in baking more with whole grain flours, these rye chocolate brownies are a great place to start. Made with 100% whole grain rye flour, they’re intensely chocolatey, rich, and wildly fudgy. The rye brings a malty depth that makes these some of my favorite brownies to date. Continue reading 100% Rye Chocolate Brownies on 101 Cookbooks
There is a wonderful Sopa Verde de Elote in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, and I use it as inspiration for this variation. Sweet corn and peas are off-set by a spike of green chile, a finishing dollop of crème fraîche, and generous squeeze of lime. It’s really beautiful and one of my favorite ways to use summer produce. Continue reading Sopa Verde de…
A collection of 70+ great everyday high-fiber recipes built around ingredients like lentils, beans, whole grains, berries, and vegetables. You’ll find ideas spanning soups and stews, grain bowls, breakfasts, and salads. They’re the kind of fill-you-up recipes that are big on flavor and just happen to be naturally rich in fiber. Continue reading 70+ High-Fiber Recipes on 101 Cookbooks
A delightful bowl of quick dumplings made with potsticker wrappers filled with pesto-boosted ricotta cheese. It is ladled with a simple five-minute tomato broth for a weeknight win. Continue reading Quick Ricotta Dumplings in Tomato Broth on 101 Cookbooks
A colorful pasta bowl bonanza featuring a glossy, smooth chickpea harissa sauce and loads of crunchy cucumbers, cashews and fried onions. The definition of a vibrant, exciting one-bowl meal! Continue reading Spicy Chickpea Pasta Bowls on 101 Cookbooks
Cottage cheese wraps are a great foundation recipe! They’re high in protein, wildly versatile, and super satisfying, You can stuff them with a wide range of fillings, drizzles, and spreads depending on the season. Here are all my tips and tricks and favorite ways to enjoy them. Continue reading Cottage Cheese Wraps on 101 Cookbooks
Fava bean fans, this one’s for you. Flash-cooked favas are tossed with olive oil, plenty of mint, Parmesan, lemon zest, pistachios and dried rose petals for a bright little spring side dish that’s equally good piled onto pasta (or salad greens). Continue reading Fava Beans with Mint, Lemon & Pistachios on 101 Cookbooks
Skillet jams are inherently laid-back, made to enjoy right away. Without the need for preserving, you can scale back the sugar and let the fruit’s natural flavor really pop. This is a version from a special new cookbook, Eating at Home by Trinity Mouzon Wofford. Continue reading Skillet Jam on 101 Cookbooks