Cook the Book: 'My Irish Table' by Cathal Armstrong

Guiness to start. Then corned beef, brown soda bread, colcannon. With another Guiness. And an apple crumble to end. With an Irish coffee.

Bake the Book: First Prize Pies

do not like those ice cream pies sold at ice cream stores

Cook the Book: 'The New Midwestern Table'

I once lived in Minnesota and there was a lot of wild rice on our Midwestern table.

Cook the Book: 'Little Jars, Big Flavors'

Bourbon and peach jam.

Cook the Book: 'The Lee Bros. Charleston Kitchen'

A three hour lunch at Galatoire's in New Orleans

Bake the Book: Smoke & Pickles

pecan pie, please

Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams

a ginger margarita

Bake the Book: Home Made Summer

sweet white corn on the cob with lots of butter and salt

Cook the Book: 'Family Table'

Re-creating Thanksgiving with a bunch of friends and acquaintances -- no "real" family -- when we all happened to be living abroad one year.

Cook the Book: 'The Chinese Takeout Cookbook'

Pan fried dumplings. More, please.

Win a Copy of the Korean Restaurant Guide of New York

No idea...I need this book!

Cook the Book: 'Around the Southern Table'

Bake the Book: Bouchon Bakery

Bake the Book: Edible DIY

A bag of granola from the Baked Cookbook never fails to please.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

I've always wanted to try the burger at Bobcat Bites.

Cook the Book: 'Secrets of the Best Chefs'

Butter makes everything better!

Cook the Book: 'The Smitten Kitchen Cookbook'

Husband made braised short ribs last night with creme fraiche horseradish sauce. With it, we had spicy greens and garlic mashed potatoes. Magnifique!

Bake the Book: The Brown Betty Cookbook

Hot fudge sundaes from the local dairy

Cook the Book: 'Mac and Cheese'

I'm embarrassed to admit that our family's go-to recipe came from the recipe booklet that was included with a blender. In my defense, though, it's pretty darn good: cream and milk and sharp cheddar and Parmesan all go into the sauce -- that's made in a blender!

Bake the Book: Baked Elements

Butter. And more butter.

Knead the Book: Southern Biscuits

butter and sour cherry jam

Bake the Book: 'Sinfully Easy Delicious Desserts'

Really good vanilla ice cream, a sprinkle of instant espresso powder, and a splash of rum on top of it all

Scoop the Book: Sweet Cream and Sugar Cones from Bi-Rite Creamery

Even though I am constantly ridiculed, I'm very fond of vanilla....

Bake the Book: 'Joy the Baker Cookbook'

Joy the Baker gets my vote

Cook the Book: 'Serious Eats'

A Party for The Graduate

We’ll be holding a graduation party for our son mid-June and need help. We’d like to avoid the giant sub, pulled pork sandwich, and sheet cake standards in favor of something more interesting. Very flexible as to time of day and type of party, although we’re inviting close to 100 people and can’t afford to have it totally catered (college tuition looms). Ideas, Eaters?

Nick Anderer's Best Eats in the East Village and Alphabet City

As a longtime resident on the east side of Manhattan, Nick Anderer has seen more restaurants pop up closer to the East River each year. The 35-year-old chef currently lives in Stuyvesant Town, not far from Maialino, where he's the head chef, and the East Village, where he lived before. He's discovered more favorites through years that he can keep track of, but Anderer shared his favorites with us this week. More

The Food Lab: Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

I ended last month's adventures in soup with a discussion and recipe for Creamy Chanterelle Mushroom Soup, one of the first "fancy" dishes I ever learned to cook, and still one of my favorites to this day. It's like a souped up (excuse the pun) version of the cream of mushroom soup we all love, and, much to my chagrin, is strictly forbidden on a vegan diet due to the 7 tablespoons of butter it contains. What's a 'shroom-loving vegan to do? Why, devise a 100% vegan cream of mushroom soup every bit as rich and satisfying as the real thing, of course. More

Chicken and Dumplings From 'Lighten Up, America!'

When January rolls around, I often struggle to find a compromise between my impulse to dive into plates of rich comfort food and my desire to eat more healthfully. Allison Fishman Task's chicken and dumplings from her new cookbook, Lighten Up, America!, helps to mitigate my problem. By cutting back on the butter and by carefully defatting the broth, Task transforms the traditionally rich dish into a clean-tasting meal with plenty of comfort. More

Split Pea Soup With Ham From 'Lighten Up, America!'

Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was perfectly happy eating it from a can as I was from a big, lovingly attended-to pot. But I rarely make it these days; in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic. More

The Food Lab: The Best Caesar Salad

We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, Parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country: even when mass-produced, it's combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope. More

From the Archives: Chicken and "Slick" Dumplings

These flat dumplings start out as biscuit dough, but they get rolled out and cut into squares before simmering in the chicken broth. Even though they do end up puffing a little, the surface of the dumplings becomes rather slick. The excess flour helps to thicken the broth. The result is a chicken-rich and particularly hearty soup, a nice switch up from the standard chicken broth with noodles or rice. More