Bacon omelette from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Egg dishes; Breakfast / brunch show
Fettuccine with asparagus and smoked salmon from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; Jewish show
Bacon sandwich from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Sandwiches & burgers; Breakfast / brunch show
Bacon and tomatoes from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Side dish show
Potatoes and bacon from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Side dish show
Ziti with smoked salmon from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; Jewish show
Avocado spread from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Dips, spreads & salsas; Sandwiches & burgers; Lunch; Main course show
Linguine with pistachio-almond pesto from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; Jewish; Vegetarian; Vegan show
Avocado and cumin from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Dips, spreads & salsas; Sandwiches & burgers; Lunch; Vegetarian; Vegan show
Avocado pita from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Sandwiches & burgers; Lunch; Vegetarian show
Pasta with red peppers and pine nuts from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; Jewish; Vegetarian show
Avocado dressing from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Dressings & marinades; Vegetarian; Vegan show
Itzhak Perlman's pasta with tomato, zucchini and cream sauce from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; Jewish; Vegetarian show
Avocado and citrus from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen The Cook's Companion, 2nd Revised Edition by Stephanie Alexander Categories: Salads; Lunch; Appetizers / starters show
Pasta Macedonia from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; Main course; Jewish; Macedonian; Vegetarian show
Buckwheat spätzle from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; Side dish; European; Jewish; Vegetarian show
Swabian spätzle with herbed bread crumbs from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; European; Jewish; Vegetarian show
Spätzle from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Pasta, doughs & sauces; European; Jewish; Vegetarian show
Chocolate, coconut , and pistachios from On Toast: Tartines, Crostini, and Open-Faced Sandwiches On Toast by Kristan Raines Categories: Toasts / crostini; Cooking for 1 or 2 show
Bacon, tomato, and avocado from On Toast: Tartines, Crostini, and Open-Faced Sandwiches On Toast by Kristan Raines Categories: Sandwiches & burgers; Cooking for 1 or 2 show
Potato and mushroom pierogi from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World The New York Times Jewish Cookbook by Linda Amster Categories: Polish; Jewish; Vegetarian show
Strawberry cream cheese toast from On Toast: Tartines, Crostini, and Open-Faced Sandwiches On Toast by Kristan Raines Categories: Toasts / crostini; Cooking for 1 or 2; Vegetarian show
Cherry compote and mascarpone from On Toast: Tartines, Crostini, and Open-Faced Sandwiches On Toast by Kristan Raines Categories: Toasts / crostini; Cooking for 1 or 2; Vegetarian show
Smoked salmon and fennel from On Toast: Tartines, Crostini, and Open-Faced Sandwiches On Toast by Kristan Raines Categories: Toasts / crostini; Cooking for 1 or 2 show
Provençal salmon skewers from Totally Salmon Cookbook Totally Salmon Cookbook by Helene Siegel Categories: Dressings & marinades; Grills & BBQ; Appetizers / starters; French show