101 Cookbooks

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.

Latest articles

Watermelon Raspberry Breakfast Bowl

I spent a good chunk of time this week cooking beautiful Indian food from the recipes in Dishoom. With the air-quality in Los Angeles getting increasingly bad, staying inside to cook through a number of intensive recipes helped me take my mind off the increasingly heart-breaking situation here in California and West Coast. In addition to the bhel puri,...

Homemade Bouillon

You can absolutely make homemade bouillon. And I know you can thanks to Pam Corbin. Pam wrote the lovely River Cottage Preserves Handbook.* In the very back of this exquisite little book, long past the rhubarb relish, and well beyond the piccalilli and winter fruit compote, she proposes a simple idea: make your own bouillon. I’m not sure why this never...

50 Vegan Recipes

Great vegan recipes are like gold. Especially when they feature whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don’t sweat it. There are many other ingredients to get excited about when you’re cooking and eating. Skip to: Vegan mains Soups Salads...

Heirloom Apple Salad

If you’re looking for a simple apple salad, you’re in the right place. There’s a reasonable chance that you have the ingredients needed to make it sprinkled around your kitchen – on counter tops, or in the crisper. And if not, there are lots of ways to make substitutes. It’s hearty and substantial, colorful and crunchy – made with heirloom apples, shaved...

Simple Bruschetta

This is the very best time of year to make bruschetta. It’s late summer and tomatoes are vivid and ripe, saturated with flavor. Good tomatoes are the thing that matters most when it comes to making this classic, open-faced Italian antipasto. This is such a simple preparation it means paying attention to the little details matters. Today I’m going to...

Pumpkin and Rice Soup

The provisions were scarce when we got back from India the other night – my first winter squash of the year still on the counter, brown rice in the freezer, a bit of sad looking ginger on the windowsill, random nuts and seeds in the cupboard, herbs still going strong in the planter boxes out back, and a three week old knob of butter. That was pretty...

Iced Green Tea

Here’s the story behind my favorite iced green tea. There was a man behind me at the grocery store the other day. I was in the bulk section surrounded by large jars of dried herbs, tea blends, spices, and sea vegetables. The man inquired about a rose & green tea blend, and the young woman overseeing the teas replied that she thought they used to...

Super Natural Vegan Sushi

I make this vegan sushi constantly. Especially anytime the weather is hot (read:now). It’s a recipe I planned to include in Super Natural Simple, but ended up leaving it out at the last minute. So! They’re making their appearance here where I have more room to talk through rices, rolling technique, and variations. And don’t worry, you don’t need any...

Summer Berry Crisp

Heading into the holiday weekend, I thought I’d share this variation of my favorite summer berry crisp. I made it recently to finish a dinner celebrating my good friend Chanda’s birthday. Blackberries, strawberries, and cherries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top. It’s the good stuff, and silly simple. ...

Grillable Tofu Burgers

Wayne calls this the “1996 Veggie Burger.” It’s basically an old-school hippie burger. I love them for a few reasons. First, they’re grill-able. Second, they’re made from ingredients I understand – organic tofu, seeds, nuts, eggs, spices, and breadcrumbs. And third, they’re endlessly adaptable by switching up the spices & your burger toppings. ...

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