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

Sunny Citrus Recipes + How to Use Lots of Citrus

The abundance of homegrown citrus this time of year in Los Angeles is a peak reason I love being a Californian. You see front yard Meyer lemon trees groaning with yellow orbs. Pomelos and grapefruits frame driveways, and trees impossibly heavy with oranges regularly warrant a double-take. Being surround with this much citrus is happy-making. Especially...

Homemade Cavatelli

I spent most of the past four months in Northern California at my dad’s house. After my mom died everyone converged on the house, and in short order a lot of other things fell apart. No one went home for a long time. I made some strange decisions about what to bring when I loaded the car that initial morning – watercolors, a stack of cookbooks, my camera,...

Sourdough Galette with Delicata Squash

What you see here is a fully loaded winter galette. I started making it a few months back inspired by a recipe in Sarah Owens’ masterful Sourdough book. Her whole-grain boosted sourdough crust caught my attention. I also didn’t need convincing related to the garlic-spiked labneh slathered beneath summery toppings. I don’t need to tell most of you, as...

Braided Onion Bread

One of my first memories related to baking was a demonstration conducted at my kindergarten where bread dough was shaped into turtles, and birds, and elaborate braids. Scissors were used to create the tiny bread spikes on the backs of alligator and hedgehog-shaped loaves. Lobster claws got a snip up the center for visual effect and each figure was placed...

Fire Broth Noodle Soup

This is the soup that saved me after my dad came home from the hospital recently. I made the first pot on the fly, loading it up with all the things that make me feel good (beans, pasta, kale, turmeric), and seasoning it just the way I like it with a broth that is nuclear spicy (cayenne, ginger, garlic). All the ingredients went into the largest pot...

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...

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