Cookbooks for Your Collection

Last year I challenged myself to try 365 new recipes. I shared my resources of different books and blogs I used for the project. I wanted to share a more in-depth list of cookbooks I love. You may want to add some of these to your shelf.

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General Cookbooks 

Specialty Cookbooks

Celebrity/Pop Culture Cookbooks 

Vegetarian/Vegan Cookbooks

Low Sugar & Low Carb Cookbooks

Entertaining/Dinner Parties 

Cocktails

356 Project: Resources

Thank you for those who were following my challenge of 365 recipes in a year. You can see all of the recipes and links to them in my 365 posts. I wanted to give an easy guide to cookbooks, blogs, and websites that I tried this year. I’ve included them here along with the specific recipes I tried. The original recipes I came up with are throughout the previous posts for this project.

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Cookbooks 

21 Day Sugar Detox

  • Broccoli and Bacon Salad
  • Herb Almond Spread
  • Lemon Sole with Almonds and Thyme
  • Lemon Vanilla Meltaways
  • Peanut Butter Cups
  • Rosemary and Salmon Cabbage
  • Zucchini Pancakes

21 Day Sugar Detox Cookbook

  • Apple Ginger Green Smoothie
  • Braised Balsamic Cabbage
  • Pumpkin Spice Smoothie
  • Shrimp Scampi and Creamy Garlic Fettuccini

Aim True

  • Apricot Quinoa Salad
  • Apricot Vinegarette
  • Cherry Coconut Sorbet
  • Coconut Creamed Spinach
  • Great Green Monster Smoothie
  • Strawberry Daiquiri Smoothie

Audrey at Home

  • Aglio Olio e Peperoncino

Autoimmune Paleo Cookbook

  • Apple and Date Cookies
  • Avacado Caeser Salad
  • Balsamic Beef Stew
  • Beef and Butternut Squash Stew
  • Blueberry Banana Smoothie
  • Burger with Portobello Bun
  • Butternut Squash Bake
  • Cherry BBQ Sauce
  • Chicken Sage Sausage Patties
  • Cinnamon Sage Steak
  • Curried Cauliflower
  • Cranberry Apple Crumble
  • Dry Rub Herb Steak
  • Garlic Beef and Broccoli
  • Garlic Chicken Livers
  • Ginger Apple Cider Vinigarette
  • Hearty Vegetable Soup
  • Herb Roast Chicken
  • Lamb Meatballs and Garlic Spinach
  • Macaroons
  • Mango Dream Smoothie
  • Marinated Salmon
  • Pear and Fig Spice Cookies
  • Pineapple Dream Smoothie
  • Raspberry Dream Smoothie
  • Rosemary Carrots and Parsnips
  • Salmon Salad
  • Sauteed Market Greens
  • Sea Salt and Kale Chips
  • Sweet Potato Fries with Garlic Sauce

Autoimmune Wellness Handbook 

  • Butternut Squash Bake
  • Lemon Pie Date Balls
  • Rosemary Pate

Cooking Price Wise 

  • Beef Burgundy

Eat Pretty

  • Broiled Citrus Salad
  • Lemon Beauty Smoothie

East Yourself Calm 

  • Quinoa Porridge

The Fashionable Cocktail

  • Debutante Cocktail
  • French 75

French Market Cookbook

  • Beet Soup with Pumpkin Seed Pesto
  • Green Bean and Red Rice Salad

Gone with the Gin 

  • Invasion of the Toddy Snatchers
  • Sloppy in Seatle
  • Wait Until Dark and Stormy

Juice

  • Almond Buttercup Smoothie
  • Almond Chia Smoothie
  • Carrot Bread
  • Cauliflower Rice Tabbouleh
  • Chocolate Date Shake
  • Citrus 1
  • Citrus 2
  • Citrus 11
  • Detox Salad
  • Greens 3
  • Greens 5
  • Greens 7
  • Greens 11
  • Greens 14
  • Lentil Dal
  • Lime in Coconut
  • Peaches and Cinnamon Smoothie
  • Roots 2
  • Roots 3

The Little Big Book of Fruits and Vegetables

  • Apple Jimcha Slaw
  • Broiled Grapefruit
  • Chicken with Blackberry Hoisin Sauce
  • Corn and Barley Chile Rellenos
  • Endive Boats
  • Mini Blackberry Tarts
  • Orange Blossom Salad
  • Salmon with Blueberry Balsamic Sauce
  • Shrimp Tequila Lime Tacos

Love & Lemons

  • Carrot Ginger Millet Salad
  • Hazelnut Butter
  • Strawberry Chia Jam

My Kitchen Year

  • Spaghetti Bolognese

One Good Dish

  • Eggplant Cutlets

The Plantpower Way

  • Chocolate Cherry Chia Smoothie
  • Divine Vibration Smoothie
  • Peanut Butter Salted Chocolate Cookies
  • Portabello Mushroom Burger

Plenty

  • Asparagus Mimosa
  • Black Pepper Tofu
  • Buttermilk Eggplant
  • Crispy Parpadelle
  • Eggplant Mango Soba Noodles
  • Eggplant and Mushroom Meatballs
  • Mushroom Parcels
  • Pistachio Orange Blossom Salad
  • Puy Lentil Galettes
  • Roasted Pepper Salad
  • Smoked Eggplant Tahini
  • Tomato Party
  • Zucchini Hazelnut Salad

Silk Road Vegetarian

  • Vegan Chopped Liver

Simple French Paleo

  • Honey Carrot Soup
  • Honey Lavender Peaches
  • Seared Scallops with Persillade

Vintage Tea Party Treasury

  • Earl Grey Truffles

Whole New You

  • Ginger Lime Roast Carrots

Blogs & Websites

40 Aprons

  • Whole 30 Sweet Potato Apple Breakfast Bake

Adore Foods

  • Strawberry Poppyseed Madalines

Adventures in the Kitchen

  • Broiled Ceaser Salad

Aggie’s Kitchen

  • Strawberry, Grapefruit, and Ginger Smoothie

Alaska from Scratch

  • Huevos Rancheros Casserole

Asian Inspirations

  • Balinese Green Bean Salad

Autoimmune Wellness 

  • Cherry Carob Cookies
  • Mini Carob Shells with Cranberry Fig Ice Cream
  • Stonefruit and Black Tea Smoothie

Babble

  • Strawberry Chia Pudding

Bakeaholic Mama

  • Maple Roasted Parsnips

Beyond the Bite

  • Paleo Pumpkin Sausage Soup

Bite Delite

  • Stuffed Mushrooms with Quail Eggs

Bittersweet Blog

  • White As Springtime Snow

Blue Apron

  • Falafel Salad with Sweet Potatoes
  • Ice Box Cake
  • Lemon Pasta
  • Radish Salad
  • Salmon and Apple Farro
  • Whipped Cream

Bon Appetit

  • Strawberry Rhubarb Salad with Mint and Hazelnuts

Center Cut Chef 

  • Baked Sweet Potato Fries

Chelsea’s Messy Apron 

  • Turkey & Cranberry Salad

The Chunky Chef 

  • White Chocolate Macadamia Nut Cookies

Ciao Florinia

  • Healthy Garlic Scallops

Closet Cooking

  • Trout Almondine

Cooking Classy

  • Pesto Salmon with Italian Veggies

Cooking Light

  • Garlicky Kale, Sausage, and Tomato Pasta

Cooking with Books

  • Peach Lavender Honey Smoothie

Cookstr

  • Eggs in a Nest

Cute Fetti 

  • Butternut Squash Fries

Daily Om

  • Avocado Protein Pudding
  • Cauliflower and Egg Crust Pizza
  • Cinnamon Macha Chia Pudding
  • Goddess Salad
  • Loaded Baked Sweet Potato
  • Protein Brownies
  • Pumpkin Pie in a Jar
  • Slow Cooker Enchilada Bowl
  • Slow Cooker Millet
  • Smoked Salmon Sushi with Cauliflower Rice
  • Tempeh Stir Fry
  • Vegan Cauliflower Mac & Cheese
  • Vegan Chocolate

Delish

  • Cauliflower Stuffing

Dinner Then Dessert

  • Panda Express Mushroom Chicken

Divalicious

  • Parmesan & Sage Baked Butternut Squash

D.M.R.

  • Lemon Thyme Bars

Eat the Gains

  • Rosemary Roasted Radishes

The Enchanted Cook

  • Spicy Seared Ahi Tuna Salad with Sesame Ginger Dressing

Everyday Jenny

  • Shredded Chicken & Rice Stuffed Peppers

Exploregram

  • Minty Spirulina Smoothie Bowl

Feasting at Home

  • Berbere Chicken with Ethiopian Lentils

Fed & Fueled 

  • Sweet and Sticky Orange Ginger Wings

Fit Slow Cooker Queen

  • Slow Cooker Ethiopian Cabbage

Food 52

  • Dutch Oven Popcorn
  • Persimmon Ice Cream

Food and Wine

  • Clove and Cider Glazed Ham

Foodie Fiasco

  • Healthy Mexican Lasagna

Genius Kitchen

  • Vegan Bacon

Gimme Delicious Food

  • Broccoli Crust Pizza

A Girl Worth Saving

  • AIP Pumpkin Mug Cake

The Grant Life

  • White Chocolate Sauce

Greatist

  • Sundried Tomato Pesto

The Green Blossom

  • Roast Plum Toast

Family Circle

  • Greek Salad with Cumin Chicken

The Frugal Foodie Mama

  • 3 Ingredient Crock Pot Beef Tacos

Happy Go Lucky

  • Chocolate Covered Cherry Brownies

Happy Hearted Kitchen 

  • Roasted Carrot Soup with Parsnips and Apple

Healthy Spirit Body

  • Flourless Sweet Potato Brownie

Hiliah Cooking

  • Horseradish Mashed Potatoes

Huge in Japan

  • Parpadell with Butter Sauce

I Breathe I’m Hungry 

  • Chicken Stuffed Jalapeno Poppers

The Improving Cook

  • Slow Cooker Leek and Potato Soup

James O 

  • Black Yukon Sucker Punch

Jessica Gavin 

  • Spiced Chai Tea Latte Popsicles

Jo Cooks 

  • Chicken Enchilada Casserole

Kelley and Cricket

  • Crazy Good Peanut Noodles

Kitchn

  • Oven Poached Eggs

Landeelu

  • Orange White Chocolate Chip Cookies

Laura Hames Franklin

  • Breakfast Steamer Basket

Lavender & Lemonade

  • French Madeleines

Lifeway

  • Mango Tumeric Smoothie

Living Well Kitchen

  • Sweet Potato Bisque

The Magical Slow Cooker

  • Slow Cooker Acorn Squash

Martha Stewart 

  • Baked Eggplant Parmesan

Mel’s Kitchen

  • Cherry Tomato Caprese Salad

Minimalist Baker

  • Baked Rosemary Beet Chips
  • General Tso’s Tofu Stir Fry

Miss Frugal Mommy

  • Healthy Buffalo Cauliflower Bites

My Magic Recipe

  • Maple Poached Pears

My Plant Based Family

  • Slow Cooker  Spaghetti Squash

My Recipes 

  • Flageolet Beans with Rosemary and Thyme
  • Roasted Asparagus and Baby Artichokes

Natasha’s Kitchen

  • Crockpot BBQ Chicken

Nellie Bellie

  • Chocolate Cake

Not Enough Cinnamon 

  • Chocolate Covered Banana and Peanut Butter Bites
  • Paleo Bounty Bars

Nutritionist Meets Chef

  • Orange Mango Tumeric Shake

Oh She Glows

  • Summer Glow Buddha Bowl

Paleo Grubs 

  • Coconut Shrimp

Passionately Raw

  • Hawaiian Breeze Smoothie

Pinch of Yum 

  • Creamy Cauliflower Sauce

Pocket Change Gourmet

  • Garlic Rosemary Roasted Potatoes

Primavera Kitchen

  • Asparagus Sweet Potato Chicken Skillet
  • Shrimp and Sweet Potato Skillet

Pulse Pledge

  • Tumeric Lime Chickpeas

Rancho Gordo

  • Cranberry Bean and Cabbage Soup

Real Everything 

  • Crispy Orange Pork
  • Garlic & Herb Perfect Pork Chops

Real Life Dinner 

  • Slow Cooker Pineapple Salsa Chicken

Real Simple

  • Cheeseburger Quesadillas

Recapo

  • Kapha Smoothie

The Recipe Critic

  • Grilled Honey Lime Cilantro Chicken

Reel Fancy Dinners

  • Horne Brothers Sandwich
  • Leeland Palmer

Ritely

  • Lavender Lemonade

Sally’s Baking Addiction

  • 20 Minute Honey Garlic Shrimp

San Antonio Magazine

  • Cilantro Lime Shrimp Salad

Savory Lotus

  • Caramel Apple Parfaits

Savory Nothings

  • Slow Cooker Italian Sausage Pasta Sauce

Savory Spin

  • Beet Pizza with Dip & Veggies

She Likes Food

  • Baked Black Bean and Sweet Potato Tacos

The Skinny Fork

  • Crock Pot Spaghetti Squash Thai Noodle Bowl

Simple Green Moms

  • Healthy Black Bean Casserole

Spicy Southern Kitchen 

  • Honey Bourbon Steak Tips

Subbu’s Kitchen

  • Mutter Paneer

This Savory Vegan 

  • Creamy Hummus Pasta

Supergolden Bakes

  • Vegan Espresso Martini Chocolate Mousse

Sweetpeas and Saffron 

  • Anti-Inflammatory Broccoli, Ginger, and Tumeric Soup

Tastes Lovely

  • Paleo Strawberry Poppyseed Dressing

Tasting Room

  • Oysters with Pomegranate Mignonette Sauce

Unbound Wellness

  • Hot Carob
  • No Bake Cookie Dough Bites

Unicorns in the Kitchen

  • Persian Saffrom Milkshake

Vegan Richa

  • Baked Lentil Split Pea Falafel Bowl with Tahini Dressing
  • Ethiopian Chickpea Berbere Pizza

Vegetarian Ventures 

  • Smoky Pumpkin & Black Sesame Seed Hummus

Weight Watchers

  • Chocolate and Pear Quesadilla

Well and Good 

  • Sunchoke and Asparagus Salad

The Wholesome Dish

  • Salt & Vinegar Zucchini Chips

The Yummy Life

  • Snow Pea, Grapefruit, & Orange Salad

365 Project: Recipes 76-90

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I’ve been negligent about posting the most recent batch of 15 recipes completed. Here they are.

76. Vegan Chopped “Liver”

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Source: Silk Road Vegetarian 

Notes: While the texture isn’t the same as my uncle’s traditional chopped liver the flavor is surprisingly similar. Instead of liver and eggs, this recipe uses zucchini and toasted in walnuts.

Rating: Liked

77. Strawberry Poppyseed Dressing

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Source: Tastes Lovely 

Notes: I stopped buying packaged salad dressing years ago. Making your own salad dressing is easy, less expensive, and healthier. This was a perfect dressing for early spring salads.

Rating: Liked

78. Strawberry Pecan Salad

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Source: Original

Notes: During the winter I fill up on soups and hearty dishes. Once spring hits I crave greens. This was a bed of baby spinach topped with brie, raw pecans, and strawberries.

Rating: LOVED

79. Roasted Beets and Balsamic Carrots

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Source: Original

Notes: I made this for Passover as an appetizer. I roasted the beets with a little Rosemary at 375 for about 45 minutes. I put the carrots in on a sheet drizzled with balsamic vinegar and olive oil. I put them in about fifteen minutes after the beets because the carrots cook a bit faster.

Rating: Liked

80. Roasted Asparagus and Baby Artichokes

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Source: Cooking Light via My Recipes 

Notes: I also made this for Passover. This was a side dish for the main meal and was delicious.

Rating: Liked

81. Asparagus Mimosa

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Source: Plenty

Notes: This is a yummy way to have spring veggies for breakfast.

Rating: Liked

82. Pistachio Orange Blossom Salad

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Source: Plenty

Notes: I couldn’t find good watercress so I used mustard greens instead. They are both stronger greens with a more peppery flavor so I often substitute them for one another.

Rating: Okay

83. Chocolate Covered Strawberries

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Source: Original

Notes: This was so easy just melt good bittersweet chocolate on the stove and dip the strawberries. Place them on parchment paper to let them harden. We learned the hard way that white chocolate and milk chocolate cook doesn’t melt evenly without burning so if you want to use those types of chocolate make sure you use a double boiler.

Rating: LOVED

84. Spring Veggie Hash

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Source: Original

Notes: This was inspired by a dish I had at a restaurant. I served an over easy egg on top of roasted potatoes, fresh peas, and asparagus.

Rating: LOVED

85. Rosemary Potatoes

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Source: Pocket Change Gourmet 

Notes: Easy Peasy!

Rating: Liked

86. Strawberry Rhubarb Salad

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Source: Bon Appetit 

Notes: Strawberry and Rhubarb are one of my favorite spring combos and this salad was a great way to spice up a brown bag lunch.

Rating: LOVED

87. Bavarian Deviled Eggs

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Source: Original

Notes: I mixed dijon mustard and vegan mayo with the egg yokes and topped them off with Caraway Saurkraught from Hawthorn Valley Farm.

Rating: Liked

88. Coconut Cardamom Seitan and Veggies

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Source: Orignal

Notes: I cooked seitan on the stove top in Calcutta Kitchen’s Bengali Coconut Cardamom Simmer Sauce.Once the seitan started to cook I added spinach and snow peas to the saute pan and served them over cauliflower rice.

Rating: Liked

89. Strawberry Rhubarb Pocket Pie

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Source: Original

Notes: I took strawberries and the leftover rhubarb in sugar and lemon from the salad above and wrapped them in puff pastry. You can make four, four-inch pies from one sheet. Next time I’d paint the puff pastry in egg so it would get more golden when it bakes. Make sure to cut vents in the puff pastry so the pies don’t explode.

Rating: Liked

90. Puy Lentil Galettes

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Source Plenty

Notes: I used labneh instead of greek yogurt for the sauce.

Rating: LOVED

365 Project: Recipes 31-45


Here’s the next round of 15 recipes I’ve tried along with my notes and ratings. 45 down and 320 to go.

31: Lemon Sole with Almonds and Thyme 

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Source: 21 Day Sugar Detox 

Notes: This came out dry didn’t have a ton of flavor. I have a theory though that unless you’re able to get Dover Sole (which the market didn’t have that day) it’s probably better to stick with salmon or some other fish.

Rating: Okay

32. Herb Almond “Cheese” Spread 

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Source: 21 Day Sugar Detox 

Notes: Faux cheese is probably what will prevent me from becoming vegan. I think meat substitutes are delicious and milk and egg substitutes are fine, but I’ve yet to find a cheese replacement that actually tastes like cheese.

Rating: Okay

33. Spaghetti Squash Pasta with Sage Cream Sauce

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Source: Divialicious Recipes 

Notes: This was good, it’s really rich so you get full quickly. If I were to make this again I’d add some almonds for a little more protein.

Rating: Liked

34. Divine Vibration Smoothie

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Source: The Plant Power Way 

Notes: I’ve had this cookbook for a couple of years. It’s vegan recipes and one of my favorite sources for juice and smoothie recipes. I always add protein powder which isn’t in the original recipes. This is a very floral shake as it has lavender and rosewater among the ingredients. That isn’t to everyone’s taste but I happen to love floral and herby flavored dishes and beverages.

Rating: LOVED

35.  Stuffed Mushrooms with Quail Eggs 

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Source: Bite Delite 

Notes: Quail eggs were on sale so I decided to search for a recipe that called for them. They taste exactly like chicken eggs they’re just smaller. I made this as a little lunch for myself but they’d be a great and easy appetizer for a party.

Rating: Liked

36. Tofu “B”LT 

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Source: Food.com 

Notes: I’ve been making vegan bacon for about a year now but this is the first time I could enjoy a BLT since acid reflux had prevented me from enjoying nightshades for a while. I made this with heirloom tomatoes, romaine, and vegan mayo.

Rating: LOVED

37. Black Bean Casserole 

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Source: Simple Green Moms

Notes: I followed the recipe but if I were going to make this again I’d probably do half the rice and more beans.

Rating: Okay

38. Zucchini Pancakes 

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Source: 21 Day Sugar Detox 

Notes: The recipe was correct in that it said these were crispy when you first cook them but if you refrigerate them they’ll get soft so you can use them as a bun substitute on a sandwich.

Rating: LOVED

39. Portobello “Burgers” 

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Source: The Plant Power Way 

Notes: This was the easiest version of a portobello burger I’ve ever made. The balsamic vinegar gives it a great flavor. I served this with the leftover zucchini pancakes as a bun.

Rating: LOVED

40. Vegan Peanut Butter Cookies 

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Source: The Plant Power Way 

Notes: This was the first time I baked using flaxseed as a substitute for eggs. This would have gotten a love rating except I didn’t like the addition of the dark chocolate it made the cookies too rich, but this was the best peanut butter batter ever. I’d like to try making a batch again without the chocolate and sea salt.

Rating: Liked

41. Seitan Stir Fry 

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Source: Dinner Then Dessert 

Notes: I substituted chicken with seitan to make this vegetarian and it was amazing. I like seitan even more than tofu.

Rating: LOVED

42. Roast Plum Toast 

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Source: The Green Blossom Kitchen 

Notes: I made this for friends who were staying with me when we needed a quick breakfast before they headed to the airport. It was easy and delicious. I bet this would taste amazing if the goat’s cheese was substituted with almond butter.

Rating: Liked

43. Roast pumpkin chickpea salad 

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Source: An Original

Notes: I had an amazing chickpea salad at a restaurant and wanted to make one of my own. I tossed a can of chickpeas that had been washed and drained in pumpkin pie spices. I baked at 350 for an hour. I roasted some tomatoes and tossed those ingredients with lettuce, hearts of palm, and artichoke hearts. I love to experiment in the kitchen and I’ll go back and improve recipes. For this one, I’d substitute the roast tomatoes for sundried tomatoes and the hearts of palm for feta cheese. I made a balsamic vinegarette for the dressing.

Rating: Okay

44.Chocolate Cherry Chia Smoothie 

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Source: The Plant Power Way 

Notes: Like the earlier smoothie from this cookbook I added protein powder to this. This also calls for apple juice which I substituted with extra water.

Rating: LOVED

45. Persimmon Ice “Cream” 

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Source: Food 52

Notes: This was so easy and a great dessert that’s low in sugar. I substituted coconut milk for almond milk.

Rating: LOVED

Throwback Thursday: Fun with Vintage Cookbooks

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I love vintage cookbooks and guides on party entertaining. I’ll admit part of my obsession stems from some of the expectations that were heaped on women as homemakers. Many cookbooks from the 1950s include additional tips like making sure you refresh your makeup before your husband walks in the door and don’t complain about your day because his was worse. I must say I’m grateful not to live with those types of daily expectations. Sexist social norms aside, I do enjoy revisiting some recipes that were once popular, but regarded as kitschy today.  

Last year on a trip to my hometown of Cleveland I spent some time going through my parents’ belongings with my sisters. Among the belongs I ended up taking back to New York were my grandma’s recipe cards. I also took back an assortment of cookbooks and it has been fun trying recipes and planning future dinner parties around them.

The cookbooks cover a wide range. I brought back a Hungarian recipe book and made a cream cheese pound cake that I haven’t had since childhood. I also brought back a cookbook for kids that I bought at a book fair in primary school and my mother’s go to Jello book. I found old cookbooks that were my grandma’s including one on Pennsylvania Dutch dishes and can’t wait to try my hands at shoo-fly pie.  

To add to the collection my sister Esther bought me a copy of the cookbook from a now defunct Cleveland restaurant,The Silver Grille.  It has been fun recreating dressings and dinners I haven’t had since I was a child.

If you don’t have relatives who have saved old cookbooks I recommend hitting up used bookstores and checking out their cooking and entertaining section. You can find some wonderful hidden gems from yesteryear.