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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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