Cook the Book: 'My Paris Kitchen' by David Lebovitz

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Cook the Book: 'Joy of Kosher' by Jamie Geller

Err...not much, but bagels and lox counts right?

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Plan beets roasted with olive oil, salt, and pepeper

Bake the Book: Frenchie

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Real Szechuan tofu from a stall in Beijing

Bake the Book: First Prize Pies

Pecan pie. It's usually tooth-achingly sweet

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

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

Breakfast staples...good bacon, fluffy pancakes, breakfast breads, and eggs.

Bake the Book: The Model Bakery Cookbook

Croissants, scones, cookies, muffins, and a bunch of bread

Cook the Book: 'Down South' by Donald Link

Really really good biscuits

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

Mistaking 1/2 a small can of tomato paste for 1/2 cup

Bake the Book: The Irish Pantry

Flour, cereal, peanut butter, and canned tuna

Cook the Book: The 'Roberta's' Cookbook

Gnocchi, because you can create so many combinations with a potato/ricotta/cottage cheese base and all kinds of sauces

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Seared with just salt and pepper

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

A lot of fruit!

Bake the Book: Puddin'

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Any sort of pastry made with laminated dough.

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

Ostmeal with raisins

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

I ran one of those 5K races where you stop in the middle and eat two barbecue pork sandwiches (like those doughnut runs where you eat a dozen doughnuts). The second half of the race was not so fun.

Bake the Book: Levi Roots' Sweet

Ice cream that would never melt

Cook the Book: 'One Good Dish' by David Tanis

Grilled cheese with brie and fig jam

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Cook the Book: 'Feast' by Sarah Copeland

Roasted carrots, parsnips, and beets

Cook the Book: 'Lighten Up, America!'

More vegetables

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