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Cook the Book: 'Not Your Mother's Casseroles'

I make a delicious mac and cheese with goat cheese and caramelized onions. It's SUPER rich, but quite delicious in small portions.

Cook the Book: 'The Sweet Potato Lover's Cookbook'

hands down...sweet potato fries. although i am also very fond of chipotle mashed sweet potatoes.

Thanksgiving Mac & Cheese Recipe

@carriebw, that recipe is from bon appetit. i made it for the first time on friday, but substituted 1% milk for the half and half. it's so amazing that i'm making it again tonight and contemplating it for thanksgiving.

the sweetness of the caramelized onions and the tangy-ness of the goat cheese really set it apart.

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

roasted chicken and roasted veggies. perfect at this time of year!

Cook the Book: 'Good Meat'

shopping at the farmers market and sourcing meat from a local butcher.

Cook the Book: 'Fresh from the Market'

i'm excited to get a new oven this weekend. so, i plan to spend this fall baking up a storm! especially pumpkin.

Cook the Book: 'In the Kitchen with A Good Appetite'

maybe this is a bit passe, but i would love to do a column on cooking with fresh local seasonal produce from the farmers market.

Cook the Book: 'The Heirloom Tomato'

really good tomatoes are best plain. or just a touch of salt.

Cook the Book: 'Put 'em Up!'

i love making preserves! i have already made strawberry-marsala jam with rosemary, black forest preserves, plum-ginger jam with lemon, and garlic mustard dill pickles. but plain old strawberry jam is my all-time favorite.

Cook the Book: 'Farm to Fork'

a friend recently gave me plums from her brother's tree. i have never had a plum that ripe before! they were amazing.

Cook the Book: 'Mary Mac's Tea Room'

omg, mardi gras dinner in new orleans 4 years ago. it is still the best meal i have ever eaten.

Cook the Book: 'Fiesta at Rick's'

other than rick bayless? either bobby flay or michael chiarello.

Cook the Book: The Perfect Finish

blueberry crumble. both the blueberries and the simplicity of the crumble are so very american.