Read the Recipe Vol. ∞

Posted on Wednesday, April 27, 2022 by Jason Delpire

Ingredient flexibility. What is that?! It’s a term I use to describe being comfortable changing a recipe as needed. Maybe you’ve watched a competitive cooking show and were amazed at the contestants making a complicated component, seemingly on a whim. How often have you found a recipe that you want to make, but you’re missing ingredients? Or, are you cooking for someone with allergies? Do you feel comfortable substituting or omitting ingredients? If you’ve not reached this type of kitchen freedom, this post (and a few planned for the future) is for you. Continue reading “Read the Recipe Vol. ∞”

Read the Recipe! Vol. 7: “That Sounds So Good”

Posted on Monday, March 28, 2022 by Jason Delpire

That sounds so good book coverThe subject of this blog was initially inspired by reading a coworker’s work. I wanted to find books that combined two of my loves: music and cooking. So, I searched the catalog for “cookbook” and “music.” The first result was “That Sounds So Good” by Carla Lalli Music. What did I expect, right? Though it was clearly not what I was looking for, the title did interest me. Sigh, the focus of the blog changed, again. There are musicians with their own cookbooks, here is a short list with some of those titles, which includes choices ranging from Sammy Hagar to Snoop Dogg. Continue reading “Read the Recipe! Vol. 7: “That Sounds So Good””

Read The Recipe! Vol. 4

Posted on Thursday, December 23, 2021 by Jason Delpire

butterbut squash dish

The New Year is nearly upon us and with the changing of the calendar comes motivation to set goals and improve oneself. With this in mind, I have finally agreed with my partner that a move toward eating less meat is in order. So, my focus was on vegetarian cookbooks.

This month, I looked at two books in particular. “Greenfeast: Autumn, Winter” (there is a companion volume “Greenfeast: Spring, Summer“) by Nigel Slater (you may recognize the name, he has written some amazing cookbooks and is a long-time food writer; there was even a movie made from his memoirs) and “Everyday Vegetarian,” by Jane Hughes. Though I did not yet make anything from the Everyday Vegetarian book, I did read through it and noted dishes I will make in the future. I quickly became enamored with “Greenfeast.” Continue reading “Read The Recipe! Vol. 4”

International Home Cooking

Posted on Wednesday, December 1, 2021 by The Biblio-Buckeroo

What comes to mind when you think of home cooking? Do you think of traditional American meals like grilled cheese sandwiches, mashed potatoes, pot roast, etc.? As I was thinking up books to highlight for the topic of home cooking, it occurred to me that it could mean something very different depending on which home you grew up in. After all, the U.S. is a melting pot of people and cultures. Let’s explore some international home cooking! Continue reading “International Home Cooking”

Read The Recipe! Vol. 3: Hanukkah

Posted on Wednesday, November 24, 2021 by Jason Delpire

cranberry walnut tartThroughout November and December, there are many holidays observed. I wanted to focus on one holiday in particular: Hanukkah. This year, Hanukkah is observed at or after sundown November 28-December 6. Though I hold no allegiance to any religion, I am nevertheless interested in, and respect, the symbolism and reverence food holds in cultural and religious identities. “You can learn culture while eating” as it’s said in Joan Nathan’s Jewish Holiday Cookbook.” Being an Anthony Bourdain disciple, this spoke to me. If there is one thing we can all agree on, food is good and it should be shared. Continue reading “Read The Recipe! Vol. 3: Hanukkah”

Read The Recipe! Vol. 2

Posted on Wednesday, October 27, 2021 by Jason Delpire


pasta with meat sauce
Fresh pasta with the classic Bolognese sauce, topped with freshly grated Parmesan.

I started this blog post with the intention of focusing on pasta dishes. I have a small amount of experience making fresh pasta and wanted to expand on that for this post. While deciding between “Mastering Pasta” by Marc Vetri or “Flour + Water” by Thomas McNoughton, my interest was piqued by a Bolognese recipe in “Mastering Pasta.” I fell into a rabbit hole, researching the thousands (okay, maybe it was dozens) of variations on this one idea. For example, just in my personal cookbook collection I found no fewer than six different recipes.

I know, you’re thinking, “But, Jason, it’s just a meat sauce, like you’d put on spaghetti. You know, spaghetti sauce. A company was even named after the Italian term for meat sauce. Of course there are many varieties, this is not worthy of a blog post.” I am taking the stance that Bolognese is so much more than, and so much better than, what we think of as spaghetti sauce. Continue reading “Read The Recipe! Vol. 2”