101 Cookbooks
101cookbooks.com
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.
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A beautiful butternut squash soup with enough substance to make a real meal of it. Finish each bowl with a colorful medley of toppings: a bright herb oil, toasted pepitas, goat cheese, or whatever else you have on hand. Peak meal in a bowl situation. Continue reading Butternut Squash Soup with Red Lentils on 101 Cookbooks
A collection of my most loved pie recipes, the ones I can't stop baking. Sweet or savory, fruit-filled or hand-held, these pies come out of the oven beautiful and fragrant. Classic at heart, with just enough modern edge. Continue reading Pie Recipes: Favorite Sweet & Savory Pies on 101 Cookbooks
The macro bowls featured in Joe Yonan's Mastering the Art of Plant-Based Cooking - nutty brown rice, a rainbow of vegetables, and a miso-tahini dressing you'll want to put on everything. Continue reading Macro Bowls on 101 Cookbooks
A golden, buttery tart layered with goat cheese, banana peppers and lots of scallions, then finished with basil, chives and zucchini blossoms. Simple and summery! Continue reading Banana Pepper & Goat Cheese Tart on 101 Cookbooks
This substantial lunch salad brings together peak summer tomatoes and pluots with protein-rich mung beans and a simple vinaigrette. Fried shallots and pistachios bring the crunch, while rings of banana pepper add a bit of kick and a pop of color! Continue reading High Summer Lunch Salad on 101 Cookbooks
These Pan-Fried Tempeh Ponzu Balls are a high-protein, veg-friendly addition to all sorts of meals. They’re golden-crusted, bite-sized, and an easy way to work more tempeh into your cooking. Give them a try! Continue reading Pan-Fried Tempeh Ponzu Balls on 101 Cookbooks
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 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
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 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
A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It's a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche. Continue reading Fennel Mushrooms 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 Elote on 101 Cookbooks
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
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
Red fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Five ingredients. So good. Continue reading Simple Red Fruit Salad on 101 Cookbooks
A go-to collection of vegetarian dinners for every kind of night. Don’t skip the quinoa patties, they’ve been a favorite for over twenty years. Continue reading 50+ Vegetarian Dinner Recipes 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
Creamy, textured, and just loose enough to ripple across the plate - this is the classic risotto you’re aiming for. Here’s how you get there, step by step. Continue reading Classic Risotto on 101 Cookbooks
A vibrant homemade pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy. This is how to make pesto like an Italian grandmother. Made with hand-chopped basil, garlic, Parmesan, olive oil and pine nuts. The real deal. Continue reading Homemade Pesto on 101 Cookbooks
Everyone loves chickpeas. They’re one of the most charming and versatile ingredients in the kitchen. At home in soups, spreads, bowls, and snacks, they always deliver. This is a collection of tried-and-true chickpea recipes for all of it. Continue reading Chickpea Recipes on 101 Cookbooks
This quirky yet delicious farro salad tends to leave a big impression. Green olives, chives, toasted walnuts, and honey combine with a few other ingredients into bold make-ahead grain salad perfect for parties and potlucks. Continue reading Farro Salad with Olives, Walnuts and Pecorino on 101 Cookbooks
The chocolate chia pudding of your dreams. Silky, deeply chocolatey, crunchy on top — dessert vibes with breakfast credentials. Continue reading Chocolate Chia Pudding on 101 Cookbooks
A collection of all-star Easter brunch ideas ranging from a favorite breakfast casserole recipe to the best waffle recipe I know. All worth making year-round as well! Continue reading Easter Brunch Ideas on 101 Cookbooks
This white bean soup is rustic, silky, and built around plump beans simmered in a saffron-tinted broth. A squeeze of citrus, crumbled feta, and chopped olives makes each bite special. Continue reading White Bean Soup with Garlic and Olive Oil on 101 Cookbooks
Shaving asparagus into ribbons turns it into something completely different — delicate, tender, and perfect for a big spring salad. Continue reading Asparagus Ribbon Salad with Crispy Chickpeas and Hot Honey on 101 Cookbooks
Crispy roasted chickpeas are one of my favorite ways to add crunch and a bit of protein to salads, bowls, and roasted vegetables. There are a few tricks to getting them extra crispy crunchy, and not sad. Continue reading Crispy Chickpeas on 101 Cookbooks
These strawberry scones check all the boxes. Made with juicy sweet strawberries, they’re tender and rustic with golden craggy edges and a sugar-crusted top. Continue reading Strawberry Scones on 101 Cookbooks
Serve a dramatic, oversized, crispy piadina alongside your favorite dips and spreads. They’re better (and cheaper!) than most crackers you buy, the dough is a breeze to make, and you can accent them with all sorts of seeds, herbs, or spices. Continue reading Crispy Piadina 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
I’m calling this a Citrus Caesar Salad, it’s basically what happens when a Caesar-style salad dressing bumps up against all the beautiful citrus, lettuces, and avocados at the farmers’ market. Big craggy croutons are a non-negotiable. And toasted nuts and herbs make the whole situation very extra. Continue reading Citrus Caesar Salad on 101 Cookbooks
Don’t miss out on roasted citrus. Roasting mandarins, lemons, oranges and the like, at a high oven temperature, concentrates and caramelizes the juicy fruit. It ends up like sweet-tart fruit leather - the perfect finishing touch for salads, breakfasts, and all sorts of other things. Continue reading Roasted Citrus on 101 Cookbooks
Muffins are one of the great gateways to baking. These are some long-time favorite muffin recipes worth adding to your repertoire. Continue reading Muffin Recipes on 101 Cookbooks
This is a maximalist pumpkin bread for anyone wanting to bake a knock-out version. Vibrant color comes from kabocha squash, exceptional moistness from olive oil, and bittersweet chocolate and cacao nibs offset and balance the sweetness. If you love pumpkin bread, this is a special one. Continue reading My Favorite Pumpkin Bread (Kabocha + Dark Chocolate) on 101 Cookbooks
A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar. Perfect for days when you need extra nutritional punch. Continue reading Broccoli Cheddar Soup on 101 Cookbooks
This spicy peanut soup is the definition of a crowd-pleaser. Meaning, it’s hearty and delicious and it works for a wide range of people with a range of dietary preferences - gluten free, vegetarian, vegan, dairy-free. If you’re hosting a soup night, this is your move. Continue reading Peanut Soup (with Spinach and Miso) on 101 Cookbooks
This creamy, luxe, smoked labneh is made with a stovetop smoker donabe, but other stovetop smokers will work as well. The resulting flavor is unexpected and savory - a wonderful compliment to other spreads and mezze. Continue reading Smoked Labneh on 101 Cookbooks
Candied nuts are the perfect special treat to keep on hand and this version is extra special. Accented with a kiss of rose water, they keep beautifully for days, and are a lovely addition to just about any spread. Swap in whatever nuts you keep on hand, but the peanut and rose combination is a favorite! Continue reading Candied Nuts (with Rose Water) on 101 Cookbooks
I included a chicory soup recipe in my cookbook, Near & Far and to this day it’s one I love to revisit. A brothy, restorative barley soup is made with seasonal chicories. Each bowl is punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche. It’s so simple, yet so warming and satisfying. The lemon plus the jolts of chile mingling with the richness of the creme fraiche is a dream. Soup lovers, give this one a go. Continue reading Chicory Soup on 101 Cookbooks
Keep this red gomashio on your kitchen counter and sprinkle it with abandon on eggs, rice, potatoes, soups, and noodles. Made with toasted sesame seeds, crushed cardamom, chile powder and dried onion it’s a fast way to season all your favorite staples. Continue reading Red Gomashio 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