Elegant White Pizza

Elegant White Pizza

When people come to Cooking by the Book, they are always hungry and often want a quick food fix before the main meal. But, they come to our hands-on events wanting to do it all themselves. So Suzen is able to say to them: “How about an elegant pizza.” There is always...
Wildberry Sangria

Wildberry Sangria

It’s Father’s Day. And I am posting this late, but this idea will be perfect for any Sunday afternoon from now until the snow flies. Sangria is one of those terms that can inspire delight or disgust. The bottled “sangrias” you can buy are generally lamentable, distant...
Trout in Wine Sauce

Trout in Wine Sauce

Trout. I love trout. For me, it is the “alternative” fish. Growing up in Oregon salmon country, I had my fill of that orange fish. I lived on a major river and we could walk down to the bank, wave, and someone fishing in mid-river would motor over, cash and fish would...

Pepper and Herbed Butter

Is it possible to figure out how many potatoes you have eaten in your life? At my age, and with my growing-up-in-the-50s background, my PPC — Personal Potato Count — is very, very high. Baked potatoes, French fries, hash browns, potato salad, … That veggie has been a...

Frozen Peach Julep

“No.” “But.” “No,” Suzen was insistent. “I need it for a drink recipe.” “Improvise.” She walked down the aisle and I just stood there looking longingly at the bottle of peach syrup. Improvise I did. The first peaches of the season have arrived, and we face the same...