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What's Gaby Cooking by Gaby Dalkin

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  • Spinach and feta hummus

    • Christine on August 13, 2012

      This recipe is so incredibly delicious! It's definitely on the richer side for a hummus, but the tangy feta really makes this one stand out. I halved the amount of salt, pepper flakes, and garlic because I knew the feta was already very salty and the full amounts of pepper flakes and garlic would be too potent for my taste. You might like higher amounts of these flavorings, but I recommend starting there and adding more if you'd like. I also don't usually use the full amount of feta cheese either, but that is only because it is rare for me to have a full 8oz available! I still use the full amount of spinach though -- if anything, I typically use a little extra actually. I have made this more than once and will make it many times more -- so good!

    • cjannace on April 06, 2015

      My guests really enjoyed this recipe. While mine certainly didn't look as green as the picture, it was a very tasty dish and I was complimented on the perfect amount of tahini used in it.

  • Roasted potato fries with avocado aioli

    • acalexander on December 05, 2018

      So delicious. Make the sauce to your liking adding more or less. I added Rooster Spice from World Spice Market instead of crushed red pepper. My potatoes took much longer to cook than the time listed. I think it was because I had the pan crowded with 5 potatoes cut into wedges. Took a total of 65 minutes to roast on both sides at 400.

  • Thyme and honey roasted carrots

    • PattiMac on November 15, 2014

      Made Nov 14, '14 Jeff, Kim and kids here. Very good recipe. . .well do again! I used tri-coloured whole carrots. I added a little extra hoeny and some butter!

  • Tomatillo avocado salad dressing

    • Krisage on August 20, 2017

      Thick & tangy.

  • Mushroom, potato & chorizo tacos

    • krobbins426 on August 14, 2013

      Used vegan sausage and white mushrooms. Served with sliced tomatoes and avocado. Very filling.

  • Chicken Parmesan meatballs

    • Christine on January 27, 2014

      This recipe really is Chicken Parmesan in meatball form, and both my husband and I really enjoyed it. I used regular Italian seasoned breadcrumbs instead of panko. I also baked them a bit longer than called for because I was afraid the chicken would be undercooked. This was possibly an overreaction, but I'm so used to baked dishes not being ready until the sauce is bubbling, that I was hesitant to trust the timer completely. Since the meatballs were covered in sauce, they stayed moist and tender even if I may have actually overcooked them a bit in the end. The recipe calls for adding sauce to the the same skillet you brown the meatballs in and transferring it to the oven. The recipe does not specify draining off the oil in between, but I am convinced this would have been a greasy mess if I didn't add that step. I will definitely be making these again.

  • Chili con carne

    • Frogcake on January 04, 2019

      A yummy chili recipe, which I would repeat! I added half a cup of concentrated beef broth instead of one and a half cups (seemed fluid enough) and two 19 oz cans of beans, rinsed. As well, I felt it needed more acidity (2 tablespoons of cider vinegar) and zip (3 tablespoons of sriracha). It simmered gently for two hours.

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  • Language English
  • Countries United States

Publishers Text

What's Gaby Cooking - simple and sassy recipes created for the home cook, that's what. Gaby Dalkin is a private chef, recipe developer, food stylist/photographer and food writer. Her boundless energy extends to her blog where she shares snippets from her life and the great recipes she creates for her clients and friends. You'll soon realize that she loves all Mexican food and avocados - 87 recipes!

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