An all-star, homemade rice pilaf focused on building flavor throughout the cooking process. This one is made with butter, basmati, toasted nuts, caramelized onions and fragrant spices. One pot, so good.
Continue reading Rice Pilaf on 101 Cookbooks
The tomato soup to make if you have a good blender and a haul of tomatoes. Tomatoes, onions, garlic, and a red pepper are roasted, then seasoned with a touch of smoky paprika. Couldn’t be more simple or flavorful.
Continue reading Roasted Tomato Soup on 101 Cookbooks
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
The frozen yogurt recipe you’re looking for. Easy, wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen yogurt deliciousness.
Continue reading Frozen Yogurt on 101 Cookbooks
Let’s make a vegetarian poke bowl! They’re fantastic this time of year because they’re light, clean, filling but not heavy. Made with watermelon poke.
Continue reading How to Make a Great Vegetarian Poke Bowl on 101 Cookbooks
You’ve got this! Perfect hard boiled eggs – every single time. Here’s the method.
Continue reading How To Make Hard Boiled Eggs on 101 Cookbooks
My favorite squash to roast. Here are seventeen delicata squash recipes to inspire. To get you through the cold months.
Continue reading 17 Delicata Squash Recipes to Get you Through Winter on 101 Cookbooks
A pancake recipe that delivers a beautiful, classic stack with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. The recipe is also endlessly adaptable based on what you have on hand.
Continue reading Fluffy Pancakes on 101 Cookbooks
Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
Continue reading Feel-good Lunch Ideas on 101 Cookbooks
A simple and delicious zucchini soup made with potatoes, sautéed onions, and bolstered with spinach. Add a bit of chopped chile for heat if you like. It’s light and healthful, and at the same time creamy textured and plenty tasty.
Continue reading Zucchini Soup on 101 Cookbooks
When you have an abundance of blueberries, blackberries, raspberries, or huckleberries, this is the berry pie to make. It’s classic, with a juicy, sugar-kissed, mixed berry filling. Pair it with a flaky, all-butter crust and you have the ideal berry pie on your hands.
Continue reading Berry Pie on 101 Cookbooks
If you’ve never cooked with giant beans, now is the time. In this dish baby fennel, plump Greek gigante beans, and sliced lemon tangle with a honey-kissed white wine sauce, all finished with a shower of chopped dill. A perfect side.
Continue reading Lemon Gigante Beans on 101 Cookbooks
A special ingredient in the coating of this salt and pepper tofu is what makes it extra good. You’re going to want to have it over cold noodles, salads, or as a straight-up snack.
Continue reading Salt and Pepper Tofu on 101 Cookbooks
The bonus part of this roasted broccoli is the creamy tahini under-dressing along with the scallion-peanut sprinkle. Inspired by a sheet pan recipe in Alison Roman’s Dining In, this broccoli is on repeat.
Continue reading Roasted Broccoli on 101 Cookbooks
Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans.
Continue reading Niçoise Salad on 101 Cookbooks
Peach salsa, with its confetti color and big flavor, is a summer favorite. A short ingredient list that allows for early preparation equals perfection on everything from chips to tacos and more.
Continue reading Peach Salsa on 101 Cookbooks
A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan.
Continue reading An Amazing Vegetarian Paella on 101 Cookbooks
To make mushroom “scallops” keep your eyes peeled for big mushrooms! So worth it. Slice king oyster mushrooms into scallop-shaped rounds and saute until tender and golden. Toss with a flavor-packed mixture of onions, cherry tomatoes, ginger, garlic, lime and a a special sauce.
Continue reading Mushroom Scallops on 101 Cookbooks
A decadent, crunchy-topped zucchini gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs. It’s all baked at high-temperature until the squash is tender and the top is crunchy. So good!
Continue reading Zucchini Gratin on 101 Cookbooks
If you’re looking for quick, easy and inspired camping recipes to deploy on your next camping trip, you’re in the right place.
Continue reading 12+ Camping Recipes to Make Camping Meals No Big Deal on 101 Cookbooks
This is the yellow cake of dreams. Perfect for celebrating birthdays, graduations, or simply getting through a tough week. The crumb is tender and moist, the chocolate frosting thick, luxurious, and slathered on generously. If you’re nostalgic for an updated version of classic yellow cake, this one hits all the right notes.
Continue reading Yellow Cake with Chocolate Frosting on 101 Cookbooks
This baked ziti uses ricotta, mozzarella, and creme fraîche to make a bubbly, rich pasta with a hearty, spinach-flecked red sauce loaded with flavor. The creme fraîche keeps things silky, adds dimension, and is a game changer. A family favorite that freezes well and happily feeds a crowd.
Continue reading Baked Ziti on 101 Cookbooks
A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.
Continue reading Roasted Cauliflower with Tahini on 101 Cookbooks
This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.
Continue reading Homemade Blackberry Syrup on 101 Cookbooks
A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night.
Continue reading Health Nut Vegan Chili on 101 Cookbooks
